Vegan Pumpkin Mac and Cheese

Hi Savvys,

I am still making my way through using that frozen pumpkin from roasting my pumpkin from last Halloween.  If you haven’t seen that blog post, be sure to check it out for the full tutorial.

This vegan pumpkin mac and cheese is creamy and earthy.  You can serve it right out of the pot, or go the extra step and bake it with a nice crunchy top.  I also served this to my 7 month old and he loved it!

Check out both variations down below!

Now set forth and be savvy!

Makes 4-6 servings

Ingredients

  •  3 cups of elbow macaronic pasta (or pasta of your choice), dry
  • 1 package silken tofu (300 g)
  • 2 cups of pumpkin puree
  • ¼ cup nutritional yeast
  • 1 tbsp arrow root
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp dried mustard (or use 1 tsp Dijon mustard)
  • ½ tsp dried sage
  • ½ tsp salt
  • ¼ tsp black pepper
  • 2 cups vegan cheese

Topping (optional)

  • ¼ cup panko bread crumbs
  • 2 tbsp vegan parm (you can also just use 2 tsp nutritional yeast)
  • 2 tsp dried parsley
  • 1 tsp dried onion flakes
  • ¼ tsp salt

Directions

  1. Bring a large pot of water to a boil, and cook the pasta according to package instructions
  2. In the mean time, blend the rest of the sauce ingredients in a blender until smooth
  3. In a medium sized pan, heat the sauce mixture over medium heat until it just comes to a bubble, and heat through for about 5 minutes, stirring constantly so that it doesn’t stick to the bottom of the pot. 
  4. Add the cheese and stir until it is fully melted.
  5. Take the sauce mixture off the heat, add the drained pasta.  Mix to combine.
  6. Serve with fresh parsley on top.
  7. For the baked variation, pour the mac and cheese into a baking dish.
  8. Pre-heat oven to 375 degrees.
  9. Mix the topping ingredients and spring on top.
  10. Bake for 30 minutes. 
  11. Serve immediately!

Postpartum Fitness Challenge Journey and High Protein Low Carb Vegan Meals – Week 1

Hi Savvys,

Fitness has always been an important part of my daily routine, even throughout my entire pregnancy.  I worked out from 12 weeks of pregnancy all the way till I was 41 weeks pregnant!  I’m glad that I did because I believe it helped me with the delivery and recovery of the pregnancy.

Although I had to modify my workouts while I was pregnant, I knew I wanted to really challenge myself and gain my strength back after 3 months postpartum.  I began by working out every day and slowly building up my strength. When I was about 6 months postpartum, I decided to join Muse Fitness on an 8-week Beta Butt and Abs Challenge.

Follow me on my 8-week fitness journey as I regain my strength, endurance and most importantly my identity.

This week’s blog post and video showcases the 1st week of the challenge.  See below for the meal plan I had during the week, which features high protein, low carb vegan meals, all while I am still exclusively breast feeding!

I have also included the macros break down for each day below!

Don’t forget to subscribe to watch my full transformation!

Check out Muse Fitness to join a challenge.

Now set forth and be savvy!

Daily Snack: Protein Smoothie

Makes 1 portion

Ingredients

  • 50g hemp protein (I get mine from Bulk Barn)
  • ½ banana
  • ½ cup soy milk
  • Handful of spinach
  • 1/8 English cucumber, diced
  • ½ cup water

Directions

  • Blend all ingredients in a blender until smooth
  • Serve immediately or can make it the night before.
  • Enjoy!

Makes 4 portions

Ingredients

  • 1 cup red split lentils
  • 2 cups water
  • 2 apples, your choice, peeled, cored, diced and divided into 2 portions
  • 1 tbsp ground cinnamon
  • 2 tsp ground cardamon
  • 1 tsp ground nutmeg
  • 1 cups soy milk
  • Blueberries (optional)

Directions

  1. Soak the lentils for 2 hours – red lentils do not need to be soaked longer than this, especially the red split lentils
  2. When you’re ready to cook the lentils, drain and rinse the lentils until the water runs clear (about 3 times)
  3. I like to use my rice cooker to cook this porridge and setting it to cook for 20 minutes.  You can also do it over the stove top.
  4. Stove top method:
  5. Place lentils into your pot and add the rest of the ingredients except for the blueberries and diced apples pieces from 1 apple
  6. Bring the pot up to a boil over high heat, stirring occasionally to prevent the lentils from sticking.
  7. Turn the heat down to medium as soon as the pot comes to a boil and simmer the contents for about 20 minutes, until the lentils become tender.
  8. Divide into 4 portions and top with the remaining apples and blueberries (optional)
  9. I like to prep this in advanced and freeze it in portions so it’s easy to have in the morning.

Makes 1 portion

Ingredients

  • 1 portion of Black Bean Noodles
  • 1 tbsp white miso paste
  • 1 ½ cups of water or homemade veggie broth (no sodium or oils)
  • ½ block of extra firm tofu (175 g)
  • ¼ cup shredded carrots (50 g)
  • 3 head of baby bok choy, sliced in half
  • ½ pack of enoki mushroom (your choice)
  • Handful of pea shoots, spinach or kale
  • handful of green onion for garnish

Directions

  1. Book the black noodle pasta according to package directions, drain and set into a large soup bowl
  2. Dissolve the white miso paste into ½ cup of the water/veggie broth in a medium sized pot
  3. Once the miso is dissolved, add the rest of the veggie brother and the remaining ingredients (except for the green onion)
  4. Bring to a simmer and cook until the veggies are cooked through
  5. Pour over the noodles and garnish with green onion

Ingredients for bowl – Makes 4 portions

  • 2 cups dried TVP, rehydrated in water
  • 1 package of beyond meat ground beef
  • 2 tbsp taco seasoning (I use homemade taco seasoning to control the salt)
  • ½ cup water
  • 1 tbsp soy sauce
  • 1 tsp salt

Ingredients for sauteed mushroom and peppers – Makes 4 portions

  • 1 red onion, sliced
  • 1 clove of garlic, minced
  • 2 bell peppers, sliced
  • 1 package of mushrooms sliced
  • 1 tsp dried oregano
  • 1 tbsp soy sauce
  • ¼ tsp salt
  • ¼ tsp ground black pepper

Ingredients for cauliflower cilantro lime rice – Makes 4 portions

  • 1 head of cauliflower
  • Juice of 1 lime
  • Handful of cilantro, chopped
  • ½ tsp ground black pepper

Ingredients for vegan sour cream – Makes 4 portions

  • 1 package of silken tofu (300 g)
  • Juice from 1 lemon
  • 1 tbsp ACV
  • ½ tsp salt

Directions for Taco Meat

  1. To cook the taco meat, start by rehydrating the TVP in water, set aside
  2. In a large frying pan, cook the beyond meat grounds over medium-high heat.  I like to use a potato masher to break up the grounds.
  3. Stir the meat so that it browns evenly, for about 5 minutes. 
  4. Drain the TVP and add it to the meat mixture.  Stir to combine.
  5. Add the rest of the ingredients for the taco meat and cook until the water is dissolved, about 5 minutes. 
  6. Portion into 4 equal portions
  7. Do not clean out the pan – continue to the next step to cook the mushroom and peppers

Directions for Mushroom and Peppers

  1. Using the frying pan from the taco meat (we will want to use the residual fat to cook the mushrooms and peppers), add the onion and garlic and cook over medium-high heat for about 3 minutes, just so that the veggies become fragrant
  2. Add the sliced mushrooms and peppers and cook for about 5 minutes, until the veggies get a nice color on them.  Depending on your stove top you might need to turn the heat down to medium.
  3. Add the rest of the ingredients and cook for about a minute until all of the seasoning is well incorporated.
  4. Portion into 4 equal portions adding it to the bowl of the taco meat

Directions for Cauliflower Cilantro Rice

  1. Chop the cauliflower into bite sized pieces
  2. Add it to the food processor and pulse until you get a rice consistency
  3. In a clean pan, add the riced cauliflower along with the remaining ingredients and stir until the cauliflower is cooked.  You might need to add a splash of water to help steam and cook the cauliflower rice – about 7 minutes
  4. Portion into 4 equal portions and add it to the bowl of the taco meat, mushrooms and peppers

Directions for Vegan Sour Cream

  1. Add all of the ingredients into a food processor and blend until smooth
  2. Portion into 4 equal portions and serve on top of the taco bowls.
  3. Enjoy!

See below for the full day of macros for Monday/Thursday:

Ingredients – Makes 3 portions

  • 1 tsp oil
  • 1 clove of garlic, minced
  • 1 package extra firm tofu (350 G), crumbled
  • 3 tbsp nutritional yeast
  • ½ tsp ground turmeric
  • ½ tsp black salt
  • ¼ tsp ground black pepper
  • 1 tbsp water

Directions

  1. Heat oil over medium heat in a large frying pan
  2. Add the garlic and cook for about 3 minutes
  3. Add the rest of the ingredients except for the water, and stir to combine. 
  4. Continue to cook the tofu mixture over medium heat for about 7 minutes
  5. Add the water and cook until the water has dissolved
  6. Portion evenly into 3 containers

Ingredients – Makes 6 portions

  • 2 cups red lentils
  • 1 can full fat coconut milk
  • 2 tbsp garam marsala
  • ½ tsp ground coriander
  • ½ tsp ground ginger
  • ½ tsp ground turmeric
  • 1 tsp salt
  • 1 tbsp soy sauce
  • 4 cups of water

Directions

  1. Rinse the lentils in a strainer until the water runs clear, about 3 times
  2. In a large frying pan, heat the coconut cream from the can of coconut milk by taking a spoon and scooping a spoonful of cream from the top layer
  3. Sautee the spices (except the salt) in the coconut cream over high heat until fragrant, about a minute
  4. Add the lentils, the rest of the coconut milk, salt, soy sauce and water and bring up to a boil.
  5. Once the pot is boiling, turn it down to a simmer and cook until lentils are fully cooked, about 20 minutes.
  6. Divide into 6 portions.  You can also serve this with cauliflower rice.

Ingredients – makes 4 portions

  • 1 package of silken tofu (300 g)
  • 1 ½ cup vegan beef broth
  • 1 package vegan ground beef (I used lightlife for this recipe)
  • 2 cups dried TVP, rehydrated in water
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 1 package mushrooms (227 g)
  • 2 cups chopped kale
  • 2 tbsp soy sauce
  • 1 tsp black pepper
  • 1 package high protein pasta (I used Liviva Soy Fettuccini)

Directions

  1. In a blender, blend together the silken tofu and vegan beef broth – set aside
  2. In a large non-stick skillet over high heat, add the vegan ground beef
  3. Break apart so that they resemble a crumble and sautee for 3 minutes
  4. Add in the onion and garlic and sautee for another minute
  5. Add in the mushrooms and continue to sautee for 2 minutes
  6. Lower the heat to medium and add in the rehydrated TVP (if there is extra water, drain the TVP before adding the mixture)
  7. Mix the protein until it is well combined
  8. Add in the kale, soy sauce and black pepper and continue to stir until the kale is wilted and well incorporated
  9. Add in the silken tofu mixture and mix until well combined with the meat mixture – it should be creamy and not watery
  10. Add salt to taste
  11. Divide equally into 4 portions
  12. Serve on top of high protein pasta

See below for the full day of macros for Tuesday/Friday:

Ingredients – makes 4 portions

  • 1 cup steel cut oats
  • 2 cups soy milk
  • 2 cups water
  • ¼ cup hemp hearts

Directions

  1. I like to cook my steel cut oats in a rice cooker, but you can use a slow cooker or instant pot as well
  2. Pour all of the ingredients into the container of a rice cooker, slow cooker or instant pot
  3. For rice cooker and instant pot method: Select the function which automatically cooks oats
  4. For slow cooker method, cook on low for 6 hours
  5. Portion evenly into 4 containers, heat in the microwave or stove top with water before serving.  Can be frozen for easy breakfasts as well!

Ingredients – makes 1 portion

  • 1 serving of high protein black bean noodles
  • 1 cup edamame
  • 1 king oyster mushroom, sliced (or mushroom of your choice)
  • Handful of spinach, kale or bok choy
  • 1 tbsp soy sauce
  • ½ block of extra firm tofu (about 175 G), cut into cubes

Directions

  1. Cook the black bean noodles according to packed directions.  Cook the edamame in the same pot to save time and water
  2. Once the pasta is done cooking, drain and set aside
  3. In a non-stick frying pan, add the sliced mushrooms and cook over medium heat until it gets color, for about 3 minutes
  4. You may need to add a splash of water if your mushrooms are sticking
  5. Add in your greens, the sou sauce and the tofu and cook until the greens are wilted and the tofu is cooked through, about 5 minutes
  6. Add the pasta and edamame to the pan and toss until combined.
  7. Serve hot or can be eaten cold.  Goes great with hot sauce on the side!

Original seitan recipe found at Connoisseurus Veg – makes 4 portions

Ingredients for seitan dough

  • 1 cup vital wheat gluten
  • ¼ cup quinoa flour
  • 1 cup water

Ingredients for beef flavour broth

  • 5 ½ cup homemade veggie discard broth
  • ½ cup red wine vinegar
  • 2 tbsp vegan Worcestershire sauce
  • 1 tsp dried thyme
  • ½ tsp onion powder
  • ½ tsp granulated garlic powder
  • 1/3 tsp black pepper

Directions to make seitan

  1. In a large bowl, mix the vital wheat gluten and quinoa flour together
  2. Add in the water and stir with a wooden spoon until a soft dough forms
  3. Knead the dough for 5 minutes by hand, or in a stand mixer
  4. Let rest while you prepare the broth – you can also prepare the seitan the night before and let it rest in the fridge overnight
  5. Place all of the ingredients for the broth in a medium sized pot (not too large since you will need enough liquid for the dough to be submerged)
  6. Set the temperature to high and let the broth come to a boil
  7. Meanwhile, divide the dough into 4 equal portions, shape into mini loaves
  8. Once the pot comes to a boil, lower the heat to low so that there is a steady simmer
  9. Carefully lower each piece of dough int the simmering broth and let simmer for 1 hour, with the lid slightly ajar
  10. The dough should double in size during the cooking process
  11. Once an hour has passed, remove the seitan from the pot and let cool on a rack. 
  12. I stored the seitan immediately in the freezer after I let it come to room temperature.
  13. Take out the night before serving
  14. Can be sliced, cut into chunks, marinated.  I left it as a “steak” and served it with a mix of soy sauce and miso, baked in the oven over medium
  15. Tip for the left-over broth – store it in a jar and save it to be used in the vegan stroganoff recipe above

See below for the full day of macros for Wednesday/Saturday:

Instant Pot Pumpkin Congee

Hi Savvys,

Winter is now upon us, which means it is congee season in my household.  If you haven’t heard of congee before, it is a Chinese rice porridge, usually made with leftover rice.  Growing up, my grandparents made congee almost every weekend in the wintertime, and we could expect a big batch after major holidays, when they would make the congee using leftover Turkey meat and bones.

Since we don’t usually have leftover rice and are primarily plant based in our home, I like to use half uncooked rice and half lentils to bulk up the protein and nutrients.  I also like to add shiitake mushrooms to really give the congee a depth of flavour. 

This congee can easily be made in an instant pot the day of or a slow cooker the night before so that it’s ready for breakfast/lunch. 

If you haven’t seen my last video on how I roast a Jack-O-Lantern pumpkin, check it out here (https://bit.ly/34it2mq).  I repurposed the pumpkin by adding it to this congee recipe to add extra creaminess and nutrients.  I also love topping it with Chinese fried donut, sauteed snow pea shoots and peanuts.  Let me know in the comments below what your favourite toppings are!

Now set forth and be savvy!

~makes about 8 large servings

Ingredients

  • 6 dried shiitake mushrooms
  • 1 cup uncooked jasmine rice (or whatever rice you have)
  • 1 cup red lentils
  • 12 cups water
  • 1 2-inch nub of ginger
  • 2 tbsp soy sauce
  • 1 tbsp mushroom powder
  • 2 cup pumpkin puree
  • Salt to taste

Directions

  1. Re-hydrate the dried shiitake mushrooms by placing them in a bowl and cover with hot water – set aside for 30 minutes
  2. Place 1 cup of uncooked jasmine rice in your instant pot container and rinse 3 times until the water runs clear.  To rinse, fill the pot with some water so that you have room to massage the rice for 30 seconds, pour out the water (or reserve the water to water your outdoor plants) and repeat 2 more times.
  3. Once the rice is washed, place the container into the instant pot machine and add the water, red lentils, ginger, soy sauce and mushroom powder
  4. Slice up the shiitake mushrooms and add to the pot along with the water
  5. Place the lid on and ensure that the nob at the top is set to “sealing” and not “venting”
  6. Turn the instant pot on and select the “Porridge” function, increase the time to 30 minutes
  7. Once the instant pot is done cooking, allow the pressure to decrease naturally – you will know that there is no more pressure once the red nob has descended.  You can also turn the nob to “venting” to ensure there is no more pressure.
  8. Remove the lid and stir the congee – it can be served immediately
  9. Top with your favourite toppings!

Chrissy Teigen’s Spicy Miso Pasta made Vegan

ChrissyTeigenSpicyMisoPastaVegan_Title

Hi Savvys,

If you haven’t already seen Chrissy Teigen’s recipes all over the internet, you definitely need to check them out. Her recipes are full of flavour and always so craveable.  When I saw a post on Instagram for how to make it vegan, I knew I needed to make my own version using ingredients that I always have on hand.

This recipe is easy to whip together during the week and so full of flavour you can easily serve it for a dinner party (post COVID of course).  See below for my version of this delicious recipe.

Now set forth and be savvy!

ChrissyTeigenSpicyMisoPastaVegan (3)

Makes 4 servings

Ingredients

  • 340 g of pasta your choice (I like to use linguine)
  • 1 package silken tofu (300 g)
  • 3 tbsp sambal oelek
  • 2 tbsp nutritional yeast
  • 2 tbsp white miso paste
  • 1 tsp onion powder
  • 1 tbsp olive oil
  • 2 cloves of garlic, minced
  • 1 package king oyster mushrooms, sliced (optional)
  • 1 packaged smoked tempeh (or other vegan bacon)
  • 340 g of pasta (I like fettuccini)
  • ½ cup reserved pasta water
  • Salt and pepper to taste
  • Green onion to garnish

Directions

  1. Cook the pasta according to package instructions
  2. In a food processor, blend the silken tofu, nutritional yeast, miso paste, sambal oelek and onion powder until smooth.
  3. In a large frying pan, heat up the olive oil over medium heat
  4. Add the minced garlic and sautee for about 3 minutes
  5. Add the king oyster mushrooms and sautee for another 4 minutes until browned
  6. Crumble the smoked tempeh and sautee for another 2 minutes until browned
  7. Turn down the heat to low
  8. Add the cooked pasta to the pan and toss in with the mushroom and tempeh mixture
  9. Add the tofu mixture and the pasta water
  10. Toss with tongs to combine
  11. Serve with vegan parm cheese

Lentil Bolognese with Catelli Smart Spaghetti

TheSavvyPantry-LentilBolognese-Title

Hi Savvys,

I love pasta and love how versatile it is.  I especially love Catelli’s Smart pasta since it has 2x the amount of fiber when compared to the regular white pasta, but it still satisfies my craving for pasta.

IMG_20200229_191324 (2)

I developed this lentil Bolognese recipe years ago but am finally sharing it with you.  It is perfect for meal preps and can easily be doubled so you can always have a few jars available in the freezer.  You can swap out any of the veggies in the below and use whatever you have on hand such as zucchini, eggplant and even cabbage.

This recipe is super easy to make and pairs perfectly with Catelli Smart Spaghetti.  Hope you guys try this recipe out and let me know in the comments below what you think!

Now set forth and be savvy!

IMG_20200229_191203 (1)

~Makes approximately 10 servings

Ingredients

  • 1 tbsp olive oil
  • 4-6 garlic cloves (the more the merrier!)
  • 1 leek, chopped
  • 2 carrots, grated
  • 1 package of cremini mushroom (~227g), chopped
  • 2 tbsp dried parsley
  • 1 tbsp dried basil
  • 2 tsp dried oregano
  • 2 tsp salt
  • 1 tsp pepper
  • 1 tbsp soy sauce
  • 1 28 oz can diced tomatoes
  • 1 156 ml can of tomato paste
  • 2 cup red split lentils
  • 4 cups water

Directions

  1. Sautee the garlic in the olive oil over medium heat for about 2 minutes
  2. Add the leek and sautee for another 3 minutes
  3. Add a splash of water if needed
  4. Add the grated carrots and mushrooms along with the parsley, basil, oregano, salt and pepper; cook for 4 minutes
  5. Add the soy sauce, canned tomatoes, tomato paste, lentils, water and let simmer for 30 minutes or until the lentils are cooked through, stirring occasionally to prevent the sauce from sticking to the pot, turning the heat down to medium low halfway through the simmering time
  6. Serve over your favourite Catelli Smart pasta

IMG_20200229_191446 (1)

Vegan Caesar Salad Dressing

Hi Savvys,

Summer might be almost over but it won’t stop me from eating salads!  My favourite salad to eat growing up has always been Caesar salad and I am happy to have been able to re-create the flavours in this vegan version.  It is easily made in a jar, no other equipment necessary.  It is creamy, salty and full of traditional Caesar dressing flavours.  This will surely leave you satisfied. 

This dressing is great with traditional romaine lettuce, but it’s delicious on massaged kale as well.  Top your salad with vegan bacon bits, croutons and beans for a full meal.

Now set forth and be savvy!

Makes enough dressing for 4 large salads

Ingredients

  • ½ cup water
  • ¼ cup tahini
  • 2 tbsp nutritional yeast
  • 2 tbsp capers, chopped
  • 2 tsp caper brine
  • 2 tsp Dijon mustard
  • 2 cloves of garlic minced, or 1 tsp granulated garlic
  • ½ tsp salt
  • ¼ tsp black pepper
  • Juice from half a lemon

Directions

  1. Add all of the ingredients to a mason jar and shake well
  2. Drizzle over your greens for a delicious Caesar salad
  3. Dressing can be kept in the fridge for up to a week, but it won’t last that long!

Vegan Lentil Stuffing

TheSavvyPantry-VeganLentilStuffing-Title

Hi Savvys,

It is Easter weekend.  Though we may be social distancing, self-isolating and not seeing our families this weekend, this doesn’t mean that you can’t celebrate within your own household!  Stuffing is the dish that I usually make for all of my family’s holiday parties, and this weekend I still plan on making it even though it’s just going to be me and my husband.  What I love about stuffing is though it is only eaten during the holidays, it can actually be enjoyed all year round.  The way I make my stuffing can be a meal in itself, packed full of protein, vegetables and flavour.  This recipe uses lentils however it would be tasty with smoked tempeh as well.  Serve with your choice of vegan gravy.

TheSavvyPantry-VeganLentilStuffing (4)

I hope you guys are staying safe and still enjoying the long weekend.  Definitely give this recipe a try, even if you may be eating a lone this Easter.  You can always freeze the leftovers or have it as a meal prepped meal for the week!

For more vegan holiday recipes, check out the below links:

Now set forth and be savvy!

TheSavvyPantry-VeganLentilStuffing (1)

Ingredients

  • 1 tbsp oil
  • 1 small onion, diced
  • 1 1/2 cups of diced carrots, about 1 large carrot
  • 1 ½ cups of diced celery, about 3 stocks of celery
  • 1 cup diced mushrooms of your choice
  • 1 can of lentils – I use frozen lentils I boil myself, so about 1 ½ cups
  • 4 cups of bread, diced (can use any type of bread you have on hand, I used a mixture of the ends of raising bread and French bread)
  • 1 cup of vegetable stock or water
  • 1 tbsp dried parsley
  • 1 tsp dried sage
  • 1 tsp dried thyme
  • 1 tsp salt
  • ½ tsp black pepper

Directions

  1. Preheat oven to 350 degrees
  2. In a large skillet, heat the oil over medium heat
  3. Add the onion, carrots and celery and sautee for about 6 minutes
  4. Add the mushrooms and cook for another 2 minutes
  5. Add the lentils to the mixture and mix until combined
  6. Add all of the bread and stir until the bread is fully mixed in with the stuffing mixture
  7. Add the vegetable stock or water along with all of the herbs and spiced
  8. Cook for another 5 minutes until all of the liquid is absorbed, take off the heat
  9. Coat the bottom of a 9 x 12-inch baking dish with oil and pour all of the mixture, spreading evenly
  10. Bake at 350 degrees for 30 minutes – the top should be nice and golden
  11. Serve immediately with vegan gravy – is also great frozen

Green Goddess Grilled Cheese

Green Goddess Green Cheese

Hi Savvys!

I am so excited to be posting my first ever sponsored post!  This Green Goddess Grilled Cheese recipe is sponsored by Emborg Canada (@emborgcanada) and features their new line of vegan cheeses.  I received 2 styles of sliced cheese: cheddar and mozzarella.  As soon as I first opened my package and saw the mozzarella slices, there were so many ideas for recipes running through my head that I knew I had to make a post about it.

The Savvy Pantry Green Goddess Grilled Cheese

The cheese: the slices are sturdy, holds up well when grilled in a sandwich and is gooey when you bite into it.  The main ingredient is coconut oil but it does not taste like coconut at all.  It has the familiar saltiness from dairy mozzarella and is just as versatile.  I used 4 slices for this recipe and was pleasantly surprised that you could also re-seal it, meaning I could use the remaining slices for another day.

 

 

 

Since we are getting ready to leave on vacation for our holiday break, this recipe was inspired by the ingredients that I had to use up before we left.  Full of fresh herbs on top of sourdough bread (from my freezer) and sautéed king oyster mushrooms, this grilled cheese is hearty and so satisfying.  Feel free to change up the bread, the type of mushroom and the ratio of herbs.  It will taste just as good!

The Savvy Pantry Green Goddess Grilled Cheese

Enjoy, set forth, and be savvy!

Recipe makes 6-8 sandwiches

Prep Time: 20 minutes

Cook Time: 10 Minutes

Ingredients

Green Goddess Sauce

  • 1 handful each parsley, cilantro and basil
  • 1 bunch of green onion, roughly sliced
  • 2 garlic cloves
  • Juice from 1 lime
  • ¼ cup avocado oil
  • ¼ tsp salt
  • ¼ tsp black pepper

Sauteed King Oyster Mushroom

  • 2 tsp oil
  • 1 package king oyster mushroom, sliced thinly (170 grams)
  • 1 tsp balsamic vinegar
  • 1/2 tsp dried oregano
  • ½ tsp granulated garlic
  • Salt and pepper to taste

Sandwich

  • 1 package Emborg Mozzarella style cheese
  • 8 slices of your favourite bread
  • ¼ cup vegan butter (I used vegan Becel)

Directions:

For the Sauce:

Throw all of the sauce ingredients into a blender (or food processor) and blend until smooth.  Scrape down and process again to make sure all of the ingredients are well blended.

For the mushrooms:

Add oil on medium high to a grill/frying pan.  Once the oil is hot enough (test by adding 1 slice of mushroom and if it sizzles, it’s ready), add all of the sliced mushrooms.  Try to place them in a thin layer and try not to overlap (it’s ok if you do!).  Let it cook for 2 minutes.  Using a wooden spoon, sautee the mushrooms so they lie on their other side, and add the rest of the ingredients.  Cook for another minute (make sure all of the balsamic vinegar has cooked off).  Turn off heat and set aside for sandwich assembly.

Assembly:

Lay out all of the bread on a cutting board (you may have to do 4 slices at a time, 2 sandwiches at a time).

Spread about 1 tbsp green goddess sauce onto 4 slices of the bread.  Arrange the mushrooms evenly on the remaining 4 slices of bread.  Add a slice of Emborg Mozzarella style cheese onto each of the mushroom slices.  Place the green sauce sliced bread on top of the cheese sliced bread, with the sauce on top of the cheese.

Using the same pan you cooked the mushrooms in (mainly because I’m lazy and try not to dirty too many pans), place on top of your stove on medium low.  Butter 1 side of each sandwich with about ½ tbsp. of vegan butter (or as much as you want).  Carefully take a sandwich and place the buttered side onto the hot pan.  Butter the other side of the sandwich with another ½ tbsp. of vegan butter.  After about 2 minutes (be careful not to burn!), flip and cook for another minute or so (until you are satisfied with the brownness).

Set the sandwiches back onto your cutting board and let rest for a minute before slicing into it.  Enjoy!  If you have leftover green goddess sauce, use as dipping sauce or use in another recipe (be Savvy)!

The Savvy Pantry Green Goddess Grilled Cheese

 

2 Meal Prep Breakfast Recipes using Eggcitables Egg Alternative – Chipotle and Garlic & Chive Flavours

TheSavvyPantry-MealPrepBreakfastEggcitables-Title

Hi Savvys!

With Veganuary upon us and of course it being a new year, I wanted to share 2 easy vegan meal prep recipes you can make for breakfast that is healthy, full of nutrients and most importantly easy to make. These recipes use the new Chipotle and Garlic & Chive flavours that Eggictables recently launched.  I’m loving how versatile these flavours are and how easy the egg alternative product is to use.

For more recipes using Eggcitables Egg Alternative, check out my blog post here.

Hope you guys enjoy these recipes.  Don’t forget to tag me on Instagram @thesavvypantry and leave a comment below!

Now set forth and be savvy!

TheSavvyPantry-MealPrepBreakfastEggcitables-Chipotle

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Ingredients

~recipe below is for 1 sandwich

  • 2 tbsp of Eggcitables Chipotle flavour egg alternative
  • 2 tbs of water
  • ½ tsp grapeseed oil (or any neutral tasting oil)
  • 1 strip of bacon tempeh (optional)
  • 1 English muffin
  • 1 tbsp salsa (homemade or store bought)
  • 1 avocado
  • 1 tbsp vegan plain yogurt or vegan sour cream (I used sour cream from Tofutti)

Directions for Egg mixture

  1. In a small bowl, mix the Eggcitables Chipotle flavour egg alternative with the water
  2. Add the oil to a non-stick frying pan over medium heat
  3. Add the mixture and cook for about 4 minutes, folding the mixture onto itself so that it is roughly the shape of the English muffin and flipping halfway through
  4. Once cooked, set aside
  5. If you are using the bacon tempeh, cook it now according to the directions on the package

 Directions to assemble Sandwich

  1. Toast the English muffin (optional)
  2. Starting from the bottom layer, add the salsa on the bottom of the English muffin
  3. Place a few slices of avocado
  4. Place your cooked Eggcitables Chipotle egg on top
  5. Break the tempeh bacon in half and place on top of the egg
  6. Finish by placing a dollop of plain yogurt or sour cream on top of the tempeh
  7. Place the top of the English muffin on top
  8. Enjoy!

TheSavvyPantry-MealPrepBreakfastEggcitables-GarlicChive

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Ingredients

~makes 24-34 mini quiches

  • 1 cup Eggcitables Garlic & Chive flavour egg alternative
  • 1 cup water
  • ½ cup soy milk (or non dairy milk of your choice)
  • 1 tbsp grapeseed oil (or any neutral tasting oil)
  • 1 garlic clove, minced
  • 2 mushrooms, diced
  • 1 cup packed spinach
  • 1 roma tomato, diced
  • 2 green onion, diced
  • ¼ tsp pepper
  • ¼ tsp salt

 Directions

  1. Pre-heat over to 375 degrees
  2. In a large bowl, mix the Eggcitables egg alternative with the water and soy milk. Set aside
  3. In a large skillet, heat 1 tbsp oil over medium heat
  4. Add the garlic clove and sautee for 1 minute
  5. Add the diced mushrooms and sautee for 2 minutes
  6. Turn off the heat and add the spinach. Keep mixing the mushroom and spinach mixture until the spinach is completely wilted
  7. Add the mushroom and spinach mixture to the bowl with the wet ingredients
  8. Add the diced tomato, green onion and pepper and mix well
  9. Pour the batter evenly into a 24 mini muffin tray
  10. Bake for 30 minutes

3 Vegan Holiday Mains: Pot Pie, Lentil Loaf with Cranberry Orange Sauce and Pumpkin Barley Risotto

 

TheSavvyPantry-3VeganHolidayMains-Title

Hi Savvys,

Welcome to the 3rd post in my Vegan Holiday Series!  I will be sharing with you 3 easy mains that you can impress any guest!  All of these recipes take 30 minutes or less to prepare which is always great during this hectic time of year.  I’m excited to share with you my pot pie made easier with store bought pastry, a lentil loaf with homemade cranberry orange sauce and a pumpkin barley risotto that is so creamy that you’re guests won’t even realize it’s made with barley!

Hope you guys enjoy these recipes! Now set forth and be Savvy!

TheSavvyPantry-3VeganHolidayMains-PotPie

Ingredients for the Pot Pie

  • 1 cup of soy curls (you can substitute beans or tofu if you cannot find soy curls)
  • 1 tbsp butter
  • 1 cup of leek, sliced
  • 1 clove of garlic, minced
  • 1 carrot, diced
  • 1 celery stock, diced
  • 1 potato, diced
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1/3 cup flour
  • 1/2 cup soy milk
  • 1 1/2 cup of water
  • 1/2 cup frozen peas
  • 1/2 cup frozen corn
  • 1/4 cup bunch of parsley, chopped (about 2 tbsp fresh parsley chopped)
  • 1 premade crescent roll dough (Pillsbury is vegan, though it does contain palm oil so it’s debatable)

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Directions for Filling of Pot Pie

  1. Pre-heat oven to 350 degrees
  2. Put the soy curls into a large bowl and cover with water to hydrate – set aside
  3. In a large sauce pan, heat the butter and cook the leeks and garlic over medium heat until fragrant, about 1 minute
  4. Add the diced carrot and celery and cook for another 3 minutes
  5. Add the potatoes and dried spices and cook for 4 minutes (if using fresh parsley, do not stir in yet)
  6. Add a splash of water if the veggies seem dry and are sticking to the bottom of the pan
  7. Add the flour and coat all of the veggies until you don’t see any raw flour left
  8. Add the soy milk and water and mix until well incorporated.  You will notice that a thick sauce is starting to form
  9. Drain the soy curls by squeezing out all of the excess water.  Add the soy curls to the pot along with the frozen peas and corn
  10. Mix until well combined.  Take off the head and add the parsley and mix into the mixture.

Directions for Assembling Pot Pie

  1. Pour the mixture into a 10-inch pie dish
  2. Arrange the premade pastry dough on top of the mixture so it creates a crust
  3. Bake, covering the top with a baking sheet (to not burn the pastry dough) for 40 minutes
  4. Uncover and bake for 10 minutes to brown the top

TheSavvyPantry-3VeganHolidayMains-LentilLoafwithCranberryOrangeSauce

Ingredients for the Lentil Loaf

  • 3 flax eggs (3 tbsp flax seed, 9 tbsp water)
  • 1 tbsp butter
  • 1 onion, diced
  • 3 cloves of garlic, minced
  • 2 carrots, diced
  • 1 package 222g mushrooms, diced
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp sage
  • 1 tbsp dried parsley
  • 1 tsp dried oregano
  • 1 tsp thyme
  • 2 cups packed chopped kale
  • 1 tbsp soy sauce
  • 1 tbsp apple cider vinegar
  • 2 tbsp ketchup
  • 2 cup brown lentils
  • 1 cup quinoa

Ingredients for the Cranberry Orange Sauce

  • 1 bag of cranberries (340 g)
  • 1/2 cup sugar
  • 1/2 cup maple syrup
  • the zest and juice of 1 orange
  • 1/2 cup of water (you want 1 cup of liquid when combined with the orange juice)

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Directions for the Lentil Loaf

  1. Preheat your oven to 350 degrees
  2. Prepare the ingredients for the flax egg and set aside
  3. Heat the butter on medium heat and cook the garlic and onions until fragrant, about 2 minutes
  4. Add the carrots and cook for another 4 minutes
  5. Add the mushrooms and all of the dry spices and cook for 2 minutes
  6. Add the kale, soy sauce, ACV and ketchup and cook until the kale is wilted, about 1 minute
  7. Take off the heat and add the mixture to the food processor along with the lentils, quinoa and flax eggs
  8. Pulse until well combined, but do not puree completely as you will need to texture in order for it to hold up
  9. Line a loaf pan with parchment paper and add loaf mixture to the pan
  10. Bake for 60 minutes with a cookie sheet covering to prevent burning

Directions for the Cranberry Orange Sauce

  1. Add all ingredients to a pot and simmer with the lid ajar on medium heat for 30 minutes
  2. Blend half the mixture in a food processor, and add to the other half of the sauce to get a chunky consistency
  3. You may also blend the entire mixture in a food processor if you like your cranberry sauce to be well blended

TheSavvyPantry-3VeganHolidayMains-PumpkinBarleyRisotto

Ingredients for Pumpkin Barley Risotto

  • 4 1/2 cups stock or water
  • 1 tbsp vegan butter
  • 2 cloves of garlic, minced
  • 1 onion, chopped
  • 1 cup barley
  • 1 cup pumpkin puree
  • 2 cups packed spinach
  • 1/4 cup nutritional yeast
  • 1/2 cup vegan parm
  • 1 tsp thyme
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/4 tsp ground nutmeg

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Directions for Pumpkin Barley Risotto

  1. Bring the stock/water to a simmer in a small pot, and keep in on low while you prepare the remaining ingredients for the barley risotto
  2. Add the butter to a large dutch oven and cook the garlic until fragrant over medium heat, about 1 minute
  3. Add the onions and cook for 3 minutes
  4. Add the barley and coat in the onion and garlic mixture
  5. Add pumpkin puree and mix well into the barley mixture until well combined
  6. Turn heat down to medium low and add ½ cup of the warm broth/water to the barley mixture and stir. Let sit and stir for 4 minutes until absorbed.  With the barley risotto, you do not need to tend to it the entire time so you can periodically stir as you add in more liquid
  7. Continue adding ½ cup broth at a time to the barley mixture and stirring until all of liquid is absorbed, covering the pot with the lid ajar after each time you add the liquid to allow the barley to soak the broth up
  8. After all of the liquid is added and absorbed, take off the heat and add the spinach and remaining spices and stir to combine.
  9. Optional: Top with more vegan parm