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.

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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!

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~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

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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!

The Best Vegan Chocolate Chip Cookie Recipe

TheSavvyPantry-ChocolateChipCookiesVegan_Title

Hi Savvys,

No one makes better chocolate chip cookies than my sister, who owns her own bakery Sweets2Go.  Even if we try to replicate her cookies, we don’t seem to have her touch which results in a cookie that doesn’t resemble anything like the ones she famously makes.

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Since moving away from Montreal however, I no longer have easily accessible cookies made by her, and therefore have to make my own whenever I have a craving.  My version is vegan and made miniature, but I am so happy and relieved that the texture and flavour bear resemblance to hers and are so satisfying

See below for the full recipe – these are easy to make and make a large batch, perfect for freezing and snacking on when cravings arise.

Now set forth and be savvy!

TheSavvyPantry-ChocolateChipCookiesVegan (2)

Makes ~72 cookies

Ingredients

  • 2 flax eggs (2 tbsp ground flax seed, 6 tbsp hot water)
  • 1 cup softened unsalted vegan butter (I like to use Melt or Becel sticks)
  • 1 cup brown sugar
  • 1/2 cup granulated sugar
  • 1 tsp vanilla extract
  • 2 cups all purpose flour
  • 1 tbsp arrowroot starch (optional, I find it adds chewiness)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups chocolate chips

Directions

  1. Preheat your oven to 350 degrees
  2. Make your flax egg by mixing the ground flax seed and hot water in a bowl, set aside
  3. In a stand mixer (or by hand), cream together the unsalted vegan butter with the brown and granulated sugar.
  4. Add in the vanilla extract and the flax egg and mix until well combined, scraping down the sides of the bowl
  5. Add in your flour, arrowroot starch, baking soda and salt and continue mixing until the flour is well incorporated
  6. Taking it off the stand mixer, mix in your chocolate chips.  I used a combination of dark chocolate and white chocolate
  7. With a mini cookie scooper, scoop out the dough onto a baking sheet lined with parchment paper.  Make sure to space the cookies about 2 inches apart since they will spread
  8. Bake for 12 minutes, rotating the trays halfway through
  9. Let the cookies cool on the baking sheet for about a minute before transferring onto a cooling rack
  10. Enjoy while they’re warm and gooey!

 

4 Vegan Grain Bowls with Geovita Organic Mixed Grains

TheSavvyPantry-4VeganGrainBowlsGeovita_Title

Hi Savvys,

The warmer weather is finally upon us and has inspired me to eat more salads and veggies.  To ensure that I am inspired every week and don’t get bored of eating the same bowls every day, I really like to mix it up with either the salad dressing, veggies or base.  I love how these Geovita Organic Mixed Grains helps me accomplish just that!

These grains are full of nutrients, packed with flavour and easy to cook, which makes them great for meal prepping.  I recently received this PR package from Geovita which included recipes cards as well as a chart to help you “Build your perfect grain bowl”.  With social distancing, this couldn’t have come at a better time since it really inspired me to choose ingredients that I already had on hand!

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I used the chart as well as the recipe cards to create my own plant-based bowls which I looked forward to eating every day.

Keep reading below to see how I created unique bowls with each grain.

Now set forth and be savvy!

TheSavvyPantry-4VeganGrainBowlsGeovita_Title1-Bibimbap

I made this bowl on a lazy Sunday night for supper using pure leftovers from my fridge.  I am always craving Korean food and often times make it on a Saturday when I have more energy.  While the rice and lentil blend took 10 minutes to cook in my rice cooker, this gave me enough time to chop up all of my veggies and prepare my sauce.  I loved how delicious and fresh this bowl was and how quickly it came together.  Now I have no reason not to enjoy this Korean favourite during the week!

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TheSavvyPantry-4VeganGrainBowlsGeovita_Title2-FalafelGrain

The next day was a Monday, so for lunch, I decided to use the Falafel Grain Bowl recipe card to ensure that I would begin the week with healthy habits.  What I love about these recipe cards is that the recipes are very simple and use very little ingredients.  By applying the “How to Build your Perfect Grain Bowl Method”, you can easily substitute out any ingredient and still feel satisfied with all of the flavours.  I didn’t have any falafel on hand so I opted to use chickpeas as my protein instead.  I also had leftover roasted cauliflower which went perfectly with this bowl.  You can also easily modify the dressings to suit your own needs, which is what I did by adding some granulated garlic to the tahini dressing.

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TheSavvyPantry-4VeganGrainBowlsGeovita_Title3-BurritoBowl

I loved the texture of this mixture and it went really well with this burrito bowl.  Because of the texture and heartiness of the mixture, it really soaked up all of the lovely salsa that I had made.  I also loved that I could use up leftovers from my fridge, like roasted onion and zucchini which went perfectly well with this burrito bowl (kind of like the sautéed peppers you’d find at Chipotle restaurants).  I didn’t have any vegan sour cream, but in the future, adding it would be a lovely addition.

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TheSavvyPantry-4VeganGrainBowlsGeovita_Title4-Waldorf

I’ve always wanted to make a Waldorf salad at home since this is one of my favourite salads to order at restaurants.  I made this vegan by swapping out the chicken for chickpeas and using tahini as the base of my dressing.  This dressing was so simple and delicious that I’ve made it every week since receiving this recipe card!  I also love that I could use what ever ingredients I already had on hand, like pumpkin seeds and dried blueberries.  I also love the crunchiness from the celery and apple.  This salad ended up being my favourite out of the 4 that I made and will definitely be making it for family get togethers and BBQs this summer.

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Simple Vegan Banana Bread

TheSavvyPantry-SimpleVeganBananaBread-Title

Hi Savvys,

I always have bananas on hand for smoothies, oatmeal bowls and to eat on toast.  I rarely ever have bananas in the freezer because we always eat them all up before they go bad.  However, every now and then, usually when we go on vacation, I end up having to freeze some bananas for a later use to prevent them from going bad and wasting them.

Of course, the best thing to make with frozen over ripened bananas is a banana bread!  My vegan banana bread was created out of pure necessity to use up the odd bananas that I throw into the freezer.  This loaf uses minimal ingredients and uses butter soy milk in place of oils.  I like to use this recipe as a base for other loafs, such as a chocolate chip banana bread, chocolate banana bread and even a carrot and banana bread – recipes to come soon!

This bread is spongy, has the perfect amount of sweetness and is really moist.  Enjoy this for breakfast, as an afternoon pick me up or even as a dessert after dinner.  Hope you enjoy my simple vegan banana bread below!

Now set forth and be savvy!

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Ingredients

  • 1 flax egg (1 tbsp ground flax seed and 3 tbsp hot water)
  • 1/3 cup unsweetened soy milk
  • 1 tbsp apple cider vinegar
  • 3 ripened bananas
  • ½ cup sugar
  • 1 1/4 cup flour
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • ½ tsp salt

Directions

  1. Preheat oven to 350 degrees
  2. Make your flax egg by mixing the ground flax seeds and hot water in a bowl, set aside
  3. Make your butter soy milk by combining the apple cider vinegar to the unsweetened soy milk in a bowl, set aside
  4. Mash the bananas in a medium sized bowl and mix in the sugar until absorbed
  5. In a large bowl, mix the flour, baking soda, baking powder, cinnamon and salt with a spatula
  6. Mix in the flax egg and the butter soy milk into the banana and sugar mixture
  7. Add the wet ingredients into the dry ingredients and fold until just combined, do not over mix
  8. Grease a loaf pan with coconut oil if it is non stick (skip this step if it’s a non-stick pan)
  9. Pour the batter into the loaf pan
  10. Bake for 50-60 minutes, testing with a toothpick at 50 minutes to ensure the center is cooked

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Vegan Dalgona Style Coffee with Matcha | Coconut Whip and Aquafaba

TheSavvyPantry-VeganDalgonaCoffeeMatchaAquafabaCoconutMilk-Title

Hi Savvys,

With social distancing and more time to play around in my kitchen as a result, I have finally hopped onto the Dalgona coffee train and I am glad that I did!  When I first made this the traditional way wit 1:1:1 ratio of water, coffee and sugar for my husband, I was so excited to see how quickly it whipped up and how delicate the result was.  I don’t drink coffee so the treat was all for him but I also wanted to indulge myself.  I have seen lots of people do this with matcha powder, however usually with egg whites.  Here is my vegan version, made 2 different ways!  I would also consider this “recipe” a pantry staple since I always have these ingredients on hand.

The first way is with aquafaba, which I always have in the freezer.  This was the first version I made and was delighted with the foam it created.  Though it isn’t as thick as the coffee version, it still did the trick.  It also didn’t seem as creamy but more airy which meant it didn’t feel over indulgent.

The second way to make this is with coconut milk.  As all vegans know, you need to let your can of coconut milk sit in the fridge overnight before whipping this up.  I have to say, the coconut version is my favourite since it provides the same fluffiness as the coffee version and feels like you are eating mouse for breakfast.

Both versions are great to whip up any time, however the aquafaba has the advantage of already being in your freezer and thus is a pantry staple, where as you need open up a whole can of the coconut milk which means you will need to make a huge batch of this stuff or use the remaining milk for a smoothie/curries later, so it’s really up to your preference.

Hope you guys enjoy these versions.  Now set forth and be savvy!

TheSavvyPantry-VeganDalgonaCoffeeMatchaAquafabaCoconutMilk-Title-Aquafaba

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Ingredients

  • 2 tsps sugar
  • 1 tsp hot water
  • 4 tbsp aquafaba, chilled in the fridge
  • ½ to 1 tbsp of matcha powder (depending on your preference)

Directions

  1. Place the sugar and water in a small bowl to dissolve while you proceed onto the next step
  2. Place the aquafaba in a bowl/container and whisk until frothy, about 1 minute – you will know it’s ready when it is light and fluffy, almost like egg whites
  3. Add the matcha powder and sugar mixture, whisk for another 30 seconds or until it is well incorporated
  4. Serve over your favourite non-dairy milk

TheSavvyPantry-VeganDalgonaCoffeeMatchaAquafabaCoconutMilk-Title-CoconutMilk

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Ingredients

  • 2 tsps sugar
  • 1 tsp hot water
  • 4 tbsp coconut milk, chilled in the fridge
  • ½ to 1 tbsp of matcha powder (depending on your preference)

Directions

    1. Place a full can of coconut milk in the fridge overnight (or for 30 minutes if you forgot to do this step)
    1. The next morning, place the sugar and water in a small bowl to dissolve while you proceed onto the next step
    1. Open the can of chilled coconut milk and scoop 4 tbsps of only the coconut cream from the top of the can and place in a bowl/container and whisk until frothy, about 30-45 seconds
    2. Add the matcha powder and sugar mixture, whisk for another 10-15 seconds or until it is well incorporated
    3. Serve over your favourite non-dairy milk

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 Giftable Vegan Sweet Treats: Toffee Crackers, Chocolate Covered Pretzels and Gingerbread Energy Bites

TheSavvyPantry-3GiftableSweetTreats-Title

Hi Savvys,

We’ve made it through a month of vegan holiday recipes!  With this final video, I wanted to share recipes that had a dual function: dessert and a gift.  These are so addicting because of their sweet and salty quality, so be sure to make a big batch to giveaway and the snack on at home!

Hope you guys enjoyed the recipes in this series.  Leave a comment below on what you’d like to see in the new year.  Now set forth and be Savvy!

TheSavvyPantry-3GiftableSweetTreats-ToffeeCrackers

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Ingredients for the Toffee Crackers

  • 1 sleeve of saltines
  • 1 cup of vegan butter
  • 1 cup brown sugar
  • 1 cup dark chocolate, melted
  • ½ cup shredded coconut
  • 1 tsp sea salt

Directions for the Toffee Crackers

  1. Pre-heat oven to 400 degrees
  2. Line a baking sheet with parchment paper – this step is vital
  3. Lay out the saltine crackers in 1 single layer over the parchment paper
  4. Melt the butter in a pot and let it come to a bubble
  5. Add the brown sugar and mix, allowing the mixture to come to a bubble, about 5 minutes
  6. Take off the heat and pour over the layer of saltines
  7. Bring a small pot half filled with water to a boil
  8. Place a small heat safety dish on top of the pot.  Once the pot comes to a boil, reduce heat to medium low
  9. Fill the dish with the chocolate and melt gently, stirring constantly
  10. Once all of the chocolate is melted, pour over the caramel mixture
  11. Sprinkle with the shredded coconut and sea salt
  12. Bake for 10 minutes
  13. Let cool, and separate the saltine crackers

TheSavvyPantry-3GiftableSweetTreats-ChocolateCoveredPretzels

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Ingredients for the Chocolate Covered Pretzels

  • 24 large pretzels
  • 4 candy canes
  • 1/2 cup chocolate

Directions for the Chocolate Covered Pretzels

  1. Place the candy canes in a food processor and pulse for 10 seconds so that you still have some large pieces of candy cane
  2. Fill a small pot halfway with water. Place a small bowl on top (ensuring that the bottom of the bowl does not touch the water), and place the chocolate in the bowl
  3. Bring the pot of water to a boil and slowly melt the cholate over medium heat, stirring constantly until smooth
  4. Line a baking sheet with parchment paper.
  5. Dip one side of the pretzel in the chocolate and sprinkle some crushed candy cane on the chocolate
  6. Set on parchment paper to dry, about 3 hours

TheSavvyPantry-3GiftableSweetTreats-GingerbreadEnergyBites

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Makes 24

Ingredients for Gingerbread Energy Bites

  • 20 dates
  • 1 cup pecans, 1 cup walnuts
  • 1 tbsp chia seeds
  • 1 tbsp flax seed
  • 1 tbsp hemp seeds
  • 2 tsp cinnamon
  • 1 tsp ground ginger
  • 1 tsp nutmeg
  • 1 tbsp maple syrup
  • 1 tbsp molasses
  • ½ tsp cloves
  • ¼ tsp salt

Directions for Gingerbread Energy Bites

  1. Place all ingredients into a food processor
  2. Mix until the mixture sticks together when you pinch it, about 2 minutes
  3. Scoop into small balls and roll out with your hands

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