Recipes

Vegan Pizza

**In my opinion, Miyokos Mozzarella is a must-have for vegan pizza. But substitute another variety of vegan cheese if needed, if preferred, or if you can’t find Miyokos near you!

Ingredients

Pizza crust (we always home make it, takes about 3 hrs to rise)

Sauce – pesto or tomato sauce work great!

Vegan cheese (we use these two)

—Miyokos Mozzarella

—VioLife Parmesan

Toppings of choice – our favorites:

—green pepper

—red onion

—roasted tomatoes

—artichokes

–-pepperoncinis

—black olives

—mushrooms

—roasted red peppers

Instructions

  1. Coat dough lightly with oil.
  2. Spread sauce.
  3. Add cheese/toppings.
  4. Bake according to crust directions.

Vegan Pumpkin Pie

Ingredients

1 pie crust (homemade or store bought)

2.5 c pumpkin puree (homemade or store bought)

3 tbsp arrowroot powder

1 c plant milk (cashew-hemp is my tried and true favorite)

0.75 c brown sugar (lightly packed)

1 tsp vanilla extract

0.5 tsp salt

1.75 tsp pumpkin pie spice**
OR
—1 tsp cinnamon
—0.25 tsp ground ginger
—0.25 tsp ground cardamom
—1/8 tsp nutmeg
—1/16 tsp cloves/allspice

**I prefer to add the pumpkin pie spice ingredients individually, but pre-mixed pumpkin pie spice

Instructions

  1. Preheat oven to 400 F.
  2. Cover the edges of the pie crust in foil. To do this, I tear off thin strips about 2-3″ wide and wrap them around the pie edges. It usually takes 3 strips.
  3. Bake the crust for 7 minutes.
  4. While crust is baking, add all the filling ingredients to a high-speed blender.

Vegetable Stock

**You can freeze vegetable trimmings or extras in bags to save until you need to make your next batch of stock!

Ingredients

1+ lb vegetables, chopped in large chunks – Any ones you want! My favorites are: onions (green, red, white, yellow), leeks, carrots, celery (leaves and stalks), parsley (stalks and leaves), turmeric root (1-2 inches), garlic (just a little)

1-2 bay leaves

15-20 whole peppercorns

1-2 tsp salt

12+ c water

Instructions

  • Combine vegetables with water and boil for 2+ hours, until liquid is golden in color.
  • Allow to cool, then strain through a fine mesh strainer. Use or freeze!

Wild Rice with Mushroom Medley

Ingredients

1/3 lb shiitake mushrooms

1/3 lb cremini mushrooms

1 leek

1-2 cloves garlic

1 c wild rice blend

1/2 c wild rice (long, thin black grains)

1/4 c dried mushroom medley

1/2 tsp + 1/4 tsp herbs de provence

1 tsp + 1/4 tsp salt

1/4 + 1/8 tsp tsp pepper

3 c water/stock (more if you are NOT using a pressure cooker)

1/4 c sherry

1 tbsp + 2 tbsp olive oil/butter

Instructions

  1. Clean and cut leek in thin slices. Peel and mince garlic. Rinse all rice well.
  2. Combine 1 tbsp oil/butter, all rice, leek, garlic, dried mushroom medley, 1/2 tsp herbs de provence, 1 tsp salt, 1/4 tsp pepper, 3 c stock, and 1/4 c sherry in your pot, pressure cooker, or crockpot. (Pressure cooker highly recommended!)
  3. Cook until rice is done – tender but still with a good bite. In my Instant Pot, this took 35 minutes on high pressure. In a regular pot on the stove, I would expect it to take 4+ c of water/stock and about an hour. If using this method, keep heat very low and stir every 12 minutes or so to ensure it is not sticking and still has liquid!
  4. While the rice is cooking, clean and cut the mushrooms in slices.
  5. Heat 2 tbsp oil/butter in a saute pan. Add mushrooms, 1/4 tsp herbs de provence, 1/4 tsp salt, and 1/8 tsp pepper. Cook, stirring every few minutes, until the mushrooms have lost most of their moisture and are slightly browned.
  6. Once rice is cooked to your liking, stir in the cooked mushrooms. Serve with fresh herbs or shaved parmesan!