Meatless Monday Recipe-Blueberry Persimmon Parfaits

Blueberry Persimmon Parfaits
Vegan; Raw; Gluten Free; Soy Free

I made these for a Christmas Day potluck. My usual farmers market trip always sparks inspiration! I found blueberries and persimmons and found a recipe from The Global Girl. Problem, the recipe gives you no yields and how many... So, I had just enough for 8 shot glass size parfaits....

4 persimmons, peeled (if extra ripe-slice in half and scoop out)
1 pint of blueberries (save some of the pretty ones for garnish)

1. In a food processor, blend persimmons until smooth. Remove half of the mixture in a bowl and set aside.

2. In the food processor with half of the persimmon mixture add the blueberries and blend until smooth.

3. Layer first using blueberry persimmon mixture, next the persimmon and the top layer blueberry persimmon mixture. I topped each parfaits with coconut whipped cream and 3 whole blueberries for garnish.

Meatless Monday Recipe-Pomegranate Persimmon Paste

Pomegranate Persimmon Paste
Vegan; 10 minutes; Gluten Free; Raw

Now that my kitchen has been busted out of storage, I've welcomed my missed "Gourmet Sundays". Here is the first of many more to come. Super easy, the messiest part is making sure you don't stain everything squeezing the pomegranate. I used this as a spread for french toast, so delicious!

2 persimmons, chopped
2 Tablespoons of freshly squeezed pomegranate

1. In a food processor combine ingredients and blend until smooth. Add 1/8 teaspoon of maple syrup if needed to cut tartness. Enjoy, will last 2 weeks in an airtight container.

Meatless Monday Recipe-Crispy Kale Pasta Bake

Crispy Kale Pasta Bake
Vegan; Soy Free; Serves 4

This is adapted from Fig and Cherry. The first time I made this it came out really bland for my taste. Here I added poblano peppers and vegan Parmesan cheese. I omitted the cornflour and vegetable spread to make it lighter. Hope you all enjoy! My mom and I did.... Happy Eating!

1 1/2 cups shell pasta (or other small-shaped pasta)
1 bunch kale (or other leafy vegetable such as spinach or silverbeet)
2 teaspoons olive oil
2 cups unsweetened hemp milk or non-dairy milk
1 Tablespoon Dijon mustard
1/2 cup Panko breadcrumbs
2 small to medium poblano peppers, diced
2 large cloves of garlic, minced
1/3 cup onion, chopped
1-2 teaspoons of chipotle cayenne vegan Parmesan cheese

1. Cook the pasta in a large pot of boiling water for 10 minutes or as per packet instructions until almost al dente. You want it a little underdone because it will be heated again in the oven later on. Drain well and then place into a 1 1/2 quart ovenproof baking dish. Set aside. Preheat oven to 400F.

2. Destem the leaves of the kale. In a large skillet over medium heat kale, peppers, onion and garlic for 1-2 minutes or until just wilted (adding a Tablespoon of water at a time if needed). Transfer half the kale mixture to a mini food processor and add 1/3 cup hemp milk, mustard, pepper and chipotle cayenne vegan Parmesan cheese. Blitz for 30 seconds until finely chopped and smooth. Pour over the pasta in the baking dish and gently fold in the rest of the wilted kale mixture from the skillet. Slowly pour in the remaining hemp milk.

3. Sprinkle breadcrumbs and Parmesan cheese over the top of the pasta and place in the oven. Bake for 30 minutes or until the breadcrumbs are golden brown and crunchy. Serve immediately.

Meatless Monday Recipe-Nacho Cheese Sauce~Vegan Style

Nacho Cheese Sauce~Vegan Style

I made this last night, for Bruce and one of his long time friends that came in from out of town. So here it is, his friend pretty much told Bruce "No, you can't like that vegan stuff." Maybe phrased differently, but yes. Anyways, last night even his friend went back for more tasty bites.... I put this over black beans, tomatoes and organic blue corn chips.

1 cup cooked and mashed butternut squash (mine was small, so it came out to be half of the squash)
3/4 cup plain coconut yogurt
3/4 cup water
1/4 onion finely chopped
5 Tablespoons nutritional yeast
1/4 cup raw cashews
3 Tablespoons tapioca flour
1 chipotle chili in adobo sauce
1/4 teaspoon salt

1. In a food processor or blender, combine all of the ingredients and process until smooth and creamy. Occasionally scraping the sides to push closer to the blades.

2. Transfer to a heavy medium saucepan. Cook over medium heat, stirring frequently until thick and creamy. About 2 to 5 minutes, it took me 3 minutes.

Store in a covered container for up to 4 days in the fridge.

Adapted from: Artisan Vegan Cheese

Meatless Monday Recipe-Stuffed Artichokes

Stuffed Artichokes
Vegan; 1 hour 30 minutes

Finding artichokes on sale at the grocery store the other day, I picked some up. I love this, since it's one bowl and one pan it makes cleaning SO easy! Prep time is a little longer, since you do have to snip the pointed tips off each artichoke leaf.

4 artichokes
1/2 cup of Italian seasoned breadcrumbs (use gluten free)
1 Tablespoon melted earth balance
4 Tablespoons vegan Parmesan cheese
1 clove of garlic minced
2 teaspoons basil, parsley, crushed rosemary

1. Rinse artichokes. Cut about 1.5 inches from top (point). Cut off stem and reserve. Artichokes should sit flat by removing stem. With kitchen shears, clip the end from each leaf to remove thorn. Rinse. With point down on a hard surface (counter top) press down to spread leaves. Place artichokes in bowl of lemon water to keep from turning brown.

2. In a medium bowl combine ingredients, mixing till well combined.

3. Press about 1/2 cup of stuffing into each artichoke. Tightly pack stuffed artichokes together in a large heavy saucepan or Dutch oven. Add enough water to reach half way up artichokes. Steam for 45 minutes. During the steaming process, sprinkle artichokes with salt and pepper and drizzle with olive oil. As artichokes cooks, baste often and don’t let liquid evaporate. As liquid steams away, add more water. This liquid turns into a delicious sauce. Artichokes are done when you can pull a leaf off easily.

Meatless Monday Recipe-Coconut Vanilla Custard

Coconut Vanilla Custard
Vegan; Gluten Free; Soy Free 10 minutes

Here the Coconut milk and Vanilla Almond milk create the perfect balance of not an over power of sweetness.

1 cup coconut milk, divided
1 cup vanilla almond milk
2 Tablespoons cornstarch

1. Over medium heat, bring 1/4 cup of coconut milk to a boil.

2. In a large mixing cup or a small bowl, whisk the cornstarch with the vanilla almond milk and remaining coconut milk (3/4 cup). Add to heated milk, whisking to avoid clumping. The custard should begin to thicken in about 5-8 minutes and remove from heat. Allow to cool and refrigerate until need or ready to enjoy.