Lemony Gnocchi with Broccoli and Mushrooms

This is a delightful meal, full of flavor and filling. We enjoyed it with a mixed salad and a glass of vegan organic wine.

Serving Size: 4

Ingredients:

• 1 large onion, finely chopped
• 2 tablespoons olive oil
• 16 ounces broccoli, cut in spears and florets
• 8 ounces mushrooms, cleaned and sliced
• 16 ounces gnocchi

for the sauce:

• 2 lemons, juiced
• 1 heaping teaspoon vegetable bouillon powder
• 2 tablespoons olive oil
• salt and pepper to taste

for the garnish:

• 2-3 ounces non-dairy cheese, shredded
• lemon basil leaves as garnish

Directions:

1. Clean and prepare the broccoli, cutting into spears and rosettes.
   Place in a steamer and steam for 7 minutes or until al dente but soft.
2. Prepare the sauce by mixing the lemon juice, vegetable bouillon powder and olive oil together.
3. Grate the non-dairy cheese an put aside for later.
4. Slice the mushrooms and onions.
5. Add the mushrooms and sauté until soft.
6. Add the onions and sauté until they are glassy.
7. Remove from the pan and place in a bowl for later.
8. Add another splash of oil to the frying pan and add the gnocchi.
9. Fry the gnocchi, turning often, until the gnocchi are golden brown.
10. Return the mushrooms and onions to the gnocchi and mix well.
11. Pour the sauce over the gnocchi mixture.
12. Divide the meal over 4 plates.
13. Sprinkle the cheese over each plate.
14. Garnish with a few baby basil leaves. We grow lemon basil, so that is what we used.

Related Posts:

• Tempeh, Shiitake, Broccoli Bowl
• Mushroom Ragu on Gnocchi
• Spelt Pilaf with Artichokes, Mushrooms and Pesto
• Gnocchi with Winter Squash, Spinach and Vegan Feta
• Barley Risotto with Fava Beans, Corn and Mushrooms

from Vegalicious https://ift.tt/2NCZZlt
via Why You Should Consider Buying Organic Food

The Sourdough School x Planet Organic

We are delighted to announce our partnership with The Sourdough School this year to bring you recipes, competitions and events, centred around topics we’re both passionate about: good quality food and the impact it has on your health.
 
The Sourdough School, founded by baker and award-winning author, Vanessa Kimbell, is internationally renowned for teaching people to make more nutritious and digestible bread that nourishes the gut microbiome.
 
The Sourdough School believes fervently in using the best quality and widest range of ingredients to benefit the gut, which is where Planet Organic come in.
 
Vanessa has been researching, baking and testing for her new book, out in September 2020, and we have been providing our extensive range of baking ingredients for her recipes, from milled hemp seeds to activated pistachios, date syrup to sprouted rolled oats.
 
Keep your eyes peeled for our monthly competitions with The Sourdough School to win a year’s Sourdough School online membership and start you on your sourdough journey, plus a Planet Organic voucher to fill your pantry with the best ingredients. Follow @sourdoughschool and @planetorganic on Instagram for the latest.

from Planet Organic Blog https://ift.tt/35sfumb
via How to Save Money When Buying Organic Foods

Winter Squash Pot-stickers with Asian Dipping Sauce

This is a new recipe to enjoy winter squash or pumpkin. It does take a bit of work, but is well worth it, they taste very nice, especially on a cold, blustery day.

Serving Size: 2

Yield: 7-8 large pot-stickers

Ingredients:

for the dough:

• 2 cups AP flour (or AP and semolina), (we used 1 cup each of AP, and semolina
• ½ teaspoon salt
• 3 tablespoons oil
• ⅓ cup water

for the filling:

• 2 cups winter squash (pumpkin), pureed
• 1 large onion, chopped
• 1 tablespoon oil
• 2 tablespoons ginger, fresh, grated
• ¼ teaspoon garlic powder
• dash Tabasco
• salt and pepper to taste
• 2-3 tablespoons oil to fry the pot-stickers

for the dipping sauce:

• 4 tablespoons soy sauce or tamari
• 1 tablespoon rice wine vinegar
• 2 tablespoons mirin
• 2 teaspoons ginger, fresh, grated
• dash Chili sauce

Directions:

1. to make the dough:
   1. Mix the flour salt, oil and water together in a bowl.
   2. Cover the dough (I just use a large plate) allow to sit for 1/2 hour.
2. to make the filling:
   1. Place the pureed winter squash or pumpkin in a medium bowl.
   2. Heat the oil in a frying pan.
   3. Add the onion to the oil and sauté until glassy.
   4. Add the sautéed onion pieces to the puree.
   5. Mix in the grated ginger, garlic powder and a dash of Tabasco.
   6. Taste the mixture and season accordingly with salt and pepper.
3. Make the dipping sauce by combining the ingredients and stir to mix.
4. to make the pot-stickers:
   1. Table a generous tablespoon of dough.
   2. Flatten it out on a lightly floured surface and roll to make a circle.
   3. Place a tablespoon of the puree mixture in the center.
   4. Moisten the edge of the circle with some water and fold the circle to form a half moon.
   5. Seal the edges of the pot-sticker and place on a lightly floured plate while you make the rest.
5. Bring a large pot of lightly salted water to boil.
6. Place 2 or 3 pot-stickers in the water and cook 3-5 minutes.
7. Remove from the water using a slotted spoon and place on a plate.
8. Heat a frying pan with 1 tablespoon of oil and lightly brown 2 pot-stickers at a time.
9. Place the fried pot-stickers on a plate.
10. Add oil as needed to fry the rest of the pot-stickers.
11. Serve the pot-stickers with the dipping sauce.
12. We garnished the pot-stickers with 2 spring onion greens.

Notes:

The recipe can also be used to make ravioli, only omit the Asian dipping sauce and use an Italian tomato sauce instead.

Related Posts:

• Squash pot-stickers with a spicy coriander sauce
• Winter Squash, Chickpea Tajine
• Winter Squash Chili Sin Carne
• Winter Squash and Hazelnut Soup
• Orange Risotto with Tofu, Winter Squash and Apricot

from Vegalicious https://ift.tt/2ZNFcQR
via Why You Should Consider Buying Organic Food

Winter Squash and Hazelnut Soup

This tasty, mild soup is very nice on a cold day. Using the nuts to thicken the soup brings extra nutrition to the meal. We enjoyed it with a fresh wholegrain bread.

Serving Size: 4

Ingredients:

• 1 tablespoon cooking oil
• 1 medium onion, diced
• 2 cups pumpkin puree
• 2 cups water
• 1½ teaspoon vegetable bouillon powder
• 1 can coconut milk
• ½ teaspoon cinnamon
• ½ teaspoon ground ginger
• ⅓-½ cups hazelnut flour (or hazelnut butter as alternative)
• 1-2 tablespoon maple or agave syrup
• salt and [pepper to taste

Directions:

1. Heat the oil in a large soup pot.
2. Saute until the onion becomes glassy.
3. Add the water and vegetable bouillon.
4. Add the pumpkin puree and stir to mix well
5. Add the seasonings and mix well again.
6. Cook the soup until hot.then turn down to just keep it warm
7. Add the hazelnut flour and thin the soup with the coconut milk.
8. Season to taste with salt and pepper and a splash or 2 of maple syrup.
9. We garnished the soup with a few Italian parsley leaves, some chopped hazelnuts and a few small pieces of diced pumpkin which had been steamed.

Notes:

To make hazelnut flour, you merely put some (shelled) hazelnuts in a coffee or herb grinder and whiz to make the ground nuts.

Related Posts:

• Winter Squash Chili Sin Carne
• Winter Squash, Chickpea Tajine
• Gnocchi with Winter Squash, Spinach and Vegan Feta
• Orange Risotto with Tofu, Winter Squash and Apricot
• Red Cabbage and Winter Squash with Stir-fried Tofu

from Vegalicious https://ift.tt/2MAhthA
via Why You Should Consider Buying Organic Food

Spinach and Sun-dried Tomato Biscuits

With the holidays coming up, baking powder biscuits are so versatile and always tasty. We enjoyed this variation using spinach and sun-dried tomatoes.

Yield: 8-12 biscuits

Ingredients:

• 2 cups AP flour
• 1 tablespoon baking powder
• ½ teaspoon salt
• 4 tablespoons vegan margarine
• handful l baby leaf spinach
• sun-dried tomatoes
• ¾ cup soy yogurt or non-dairy milk

Directions:

1. Preheat the oven to 450°F/232°C.
2. Wash, spin dry and roughly chop the spinach.
3. Cut the sun-dried tomatoes in small pieces.
4. Place the flour in a large bowl.
5. Add the baking powder and salt and stir a bit.
6. Cut in the vegan margarine and mix until the mixture breaks down like sand particles. I do this by hand, it goes quickly and is not really that messy to do.
7. Add the spinach and cut tomato pieces and gently mix.
8. Add the soy milk and stir until the mixture clings together.
9. Turn out onto a floured bread board or countertop and knead for 1 or until the dough is smooth.
10. Add more flour as needed if the dough is sticky. Be careful to not over-work the dough.
11. Roll the dough out to about a ½-inch thickness.
    The biscuits do not rise much, so don’t roll the dough out to thinly.
12. Using a juice glass, dipped in flour at the rim, cut the dough into rounds
13. Place on an un-greased cookie sheet, and bake for 12 to 15 minutes.
14. Serve hot.

Related Posts:

• Gnocchi with Creamy Vegan Tomato Sauce, Turnip…
• Vegan Spinach Gnudi dressed with Tomato Sauce
• Vegan Sage Biscuits
• Vegan Cheesy Zucchini Biscuits
• Artichoke Risotto with Sun-dried Tomatoes and Smokey Tofu

from Vegalicious https://ift.tt/2PJhult
via Why You Should Consider Buying Organic Food

Salsify with Pearl Barley, Kale and Spicy Tofu Pieces

Salsify is one of our favorite winter vegetables. It is very mild in flavor, rather like white asparagus. We really enjoyed this meal using the salsify with barley in a risotto way.

Serving Size: 4

Ingredients:

• 8 black salsify roots
• 1 tablespoon lemon juice
• 2 cloves garlic
• 1 tablespoon olive oil
• 1 cup pearl barley
• 1 quart vegetable bouillon (divided)
• 2-3 cups kale, chopped
• 8 ounces prepared spicy tofu pieces
• 2 tablespoons nutritional yeast
• 4 ounces vegan cheese, grated
• salt and pepper to taste

Directions:

1. Peel the salsify under running water (so that way your hands will not become sticky from the sap).
2. Cut the salsify roots into bite sized pieces.
3. Heat a large frying pan and add the olive oil.
4. Place the salsify in the oil and lightly brown.
5. Meanwhile, heat a medium saucepan.
6. Add 1 tablespoon oil and the 1 cup of pearl barley.
7. Toast the barley stirring for 3 minutes.
8. Add 2 cups of vegetable bouillon to cook the barley.
9. Turn the heat down to medium and allow the barley to cook.
10. Add 1 cup of vegetable bouillon to the cooing salsify.
11. Turn the heat down and place a plate or lid on the frying pan to allow the salsify to simmer for about 10 minutes.
12. When the salsify are soft, and the barley has cooked to soft grains, drain any extra water off.
13. Add the barley to the salsify and stir to mix well.
14. Add the spicy tofu pieces.
15. Add the kale and stir to mix.
16. Add the nutritional yeast and the grated vegan cheese.
17. Sprinkle the mixture with the lemon juice.
18. Season to taste with salt and pepper.

Related Posts:

• Vegan Tortellini with Spicy Pumpkin Sauce, Ricotta…
• Winter Squash, Apple Risotto with Smokey Tofu Pieces
• Tomato, Pearl Couscous and Herb Salad
• Barley Risotto with Fava Beans, Corn and Mushrooms
• Vegan Pea and Kale Patties

from Vegalicious https://ift.tt/2YJOVXK
via Why You Should Consider Buying Organic Food

Taco Salad in a Jar

We’ve been enjoying salads in jars lately. They are a good way to transport a meal, as well as storing for a short time. One can make them ahead of time, and then enjoy at ones convenience.

Serving Size: 2

Ingredients:

for the creamy salad dressing:

• ¼ cup olive oil
• ¼ cup white balsamic vinegar
• 1 teaspoon vegetable bouillon powder
• 1 tablespoon maple or agave syrup
• ¼-½ jalepeno, de-seeded and minced
• ¼ cup soy yogurt
• salt and pepper to taste

for the salad:

• Mixed salad greens, washed and spin dried
• 12 Cherry tomatoes, cleaned and halved
• 1½ cups black beans, cooked and drained
• 1 cup TVP (textured vegetable protein (also known as soy protein)
• 1 cup boiling water to reconstitute the TVP
• ½ cup non-dairy cheese, shredded
• handful black olives
• 1 avocado, peeled and sliced
• 1 cup tomato salsa
• 3 spring onions, sliced
• taco chips
• cilantro or coriander leaves as garnish

Directions:

1. to make the dressing:
   1. Mix together the olive oil, balsamic vinegar, vegetable bouillon powder and maple or agave syrup.
   2. Whisk to blend.
   3. Remove the seeds from a jalapeño and mince 1/4 of it, or more if you wish.
   4. Add to the dressing.
   5. Add the soy yogurt and again, whisk to blend.
   6. Season to taste with salt and pepper.
   7. Place 2-3 tablespoons of the dressing in the bottom of your jars.
2. to make the salad:
   1. Place the TVP in a small bowl.
   2. Add the boiling water and allow the TVP to reconstitute for 3-5 minutes.
   3. Layer the various ingredients into the jar.
   4. We placed a layer of clean greens on top of the salad dressing, as the bottom layer of the salad.
   5. Then we added about 4 or 5 of the cherry tomatoes, cut in half.
   6. Next we layered 2-3 tablespoons of the black beans and then the sliced green onions.
   7. Followed with 2-3 tablespoons of the TVP.
   8. On top of the TVP we placed the tomato salsa with a few black olives on top of the salsa.
   9. We next layered the non-dairy cheese.
   10. On top of the non-dairy cheese, we placed some coriander or cilantro leaves, and avocado slices.
   11. We garnished the salad with a few taco chips and had a bowl of taco chips on the side.

Related Posts:

• Vegan Pea Salad
• Lentil and Wurst Salad
• Fruity Carrot Salad
• Hawaiian Macaroni Salad
• Review: Pepita Salad Recipe

from Vegalicious https://ift.tt/2OF9pfF
via Why You Should Consider Buying Organic Food