Vegan and Sides x 2

Rustic Mashed Potatoes

  • 12 ounces small red potatoes, unpeeled
  • 3 tablespoons cream cheese, softened
  • 1 tablespoon butter, melted
  • Salt and pepper
  • 1 bay leaf
  • 1 tablespoon minced fresh chives (optional)

Place potatoes, 1 teaspoon salt, and bay leaf in medium saucepan and cover with water. Bring to boil over medium-high heat, then reduce to simmer and cook, stirring once or twice, until potatoes are tender, 10 to 15 minutes. Reserve ½ cup cooking water, then drain potatoes. Return potatoes to saucepan, discard bay leaf, and let steam escape for 2 minutes.

Meanwhile, whisk softened cream cheese and melted butter together in small bowl until smooth and fully incorporated. Stir in 2 tablespoons reserved cooking water, ¼ teaspoon salt, ¼ teaspoon pepper, and chives, if using.

Using rubber spatula or back of wooden spoon, mash potatoes just enough to break skins. Fold in cream cheese mixture until most of liquid has been absorbed and chunks of potatoes remain. Add remaining reserved cooking water as needed, 1 tablespoon at a time, until potatoes are slightly looser than desired (potatoes will thicken slightly with sitting). Salt and pepper.

Zucchini Bread

  • ½ zucchini (4 ounces)
  • ½ cup flour
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground allspice
  • ⅛ teaspoon salt
  • ½ cup sugar
  • 1 large egg
  • 1 tablespoon butter, melted
  • 1 tablespoon plain yogurt
  • 1 teaspoon lemon juice
  • ¼ cup pecans or walnuts, toasted and chopped coarse

Heat oven to 350 degrees and grease small loaf pan. Shred zucchini coarsely. Squeeze shredded zucchini in clean dish towel or several layers of paper towels until very dry.

Whisk flour, baking powder, baking soda, cinnamon, allspice, and salt together in medium bowl. In separate bowl, whisk sugar, egg, melted butter, yogurt, and lemon juice together until smooth. Gently fold shredded zucchini, yogurt mixture, and pecans into flour mixture with rubber spatula until just combined. (Do not overmix.)

Scrape batter into prepared pan and smooth top. Bake 35 to 45 minutes or until golden brown and toothpick inserted into center comes out clean. Rotate pan halfway through baking. Let loaf cool in pan on wire rack for 5 minutes. Remove loaf from pan and let cool for at least 1 hour before serving.

Eggplant Lasagna

  • 1 large eggplant, sliced about ½” thick
  • 1 Tbs  olive oil
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • ¼ cup marinara sauce
  • ¼ cup grated Mozzarella

Preheat the oven to 400°F. Lightly coat the eggplant with the olive oil and sprinkle with  garlic powder and Italian seasoning. Spread the slices in a single layer on a sheet pan lined with aluminum foil. Roast the eggplant for 10 minutes, flip it, and roast for another 5 to 10 minutes or until it is soft and lightly browned.

In a small baking dish, layer the eggplant, marinara sauce, and mozzarella cheese. Repeat this layering with the remaining ingredients. Cover the baking dish with foil and bake for 5 to 8 minutes, or until the cheese is hot and bubbly. Uncover and bake until the cheese is lightly browned.

Italian Bread Salad

  • 3 ounces rustic Italian or French bread, cut into 1-inch pieces (2 cups)
  • ¼ cup extra-virgin olive oil
  • 2 tomatoes, cored, seeded, and cut into 1-inch pieces
  • 1 Tbs red wine vinegar
  • ½ cucumber, peeled, halved lengthwise, seeded, and sliced thin
  • 2 Tbs chopped fresh basil
  • 1 small shallot, sliced thin
  • Salt and pepper

Heat oven to 400 degrees. Toss bread pieces with 1 Tbs oil and ⅛ tsp salt. Spread bread over rimmed baking sheet and bake until light golden brown, 10 to 12 minutes, tossing occasionally. Let cool to room temperature, about 15 minutes.

Meanwhile, toss tomatoes and ⅛ tsp salt together, transfer to colander set over large bowl, and let drain for 15 minutes. Whisk remaining 3 tablespoons oil, vinegar, and ⅛ teaspoon pepper into drained tomato juices. Add cooled bread, toss to coat, and let sit for 10 minutes, tossing occasionally. Add drained tomatoes, cucumber, basil, and shallot to bread and toss to combine. Season with salt and pepper and serve.

Corn Muffins

  • 1 large egg
  • 3 tablespoons butter, melted and cooled
  • ⅓ cup sour cream
  • 2 tablespoons milk
  • ⅔ cup all-purpose flour
  • ⅓ cup cornmeal
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ cup sugar

Heat oven to 400 degrees. Spray 4 cups of muffin tin with baking spray that has flour in it. Whisk flour, cornmeal, baking powder, baking soda, and salt together in large bowl. In separate bowl, whisk sour cream, sugar, egg, melted butter, and milk together until smooth. Gently fold sour cream mixture into flour mixture with rubber spatula until just combined. (Batter will be lumpy with a few spots of dry flour; do not overmix.)

Divide batter evenly among prepared muffin cups. Bake until muffins are golden brown and toothpick inserted in center of muffin comes out clean, 12 to 17 minutes, rotating muffin tin halfway through baking. Let muffins cool in tin on wire rack for 10 minutes. Remove muffins from tin and let cool for at least another 10 minutes before serving.

Sweet and Sour Coleslaw

  • 4 cups shredded green cabbage
  • 1 small carrot, peeled and shredded
  • 2 Tbs cider vinegar, plus extra for seasoning
  • 1 Tbs vegetable oil
  • 2 Tbs sugar, plus extra for seasoning
  • 1 Tbs minced fresh parsley
  • Pinch of celery seeds
  • Salt and pepper

Combine vinegar, oil, celery seeds, and pinch pepper in medium bowl. Place bowl in freezer until vinegar mixture is well chilled, at least 10 or up to 20 minutes. While vinegar mixture chills, toss cabbage with sugar and ½ teaspoon salt in separate bowl. Cover and microwave until cabbage is partially wilted and reduced in volume by one-third, 45 to 90 seconds, stirring cabbage halfway through microwaving.

Transfer cabbage to salad spinner and spin until excess water is removed, 10 to 20 seconds. Add cabbage, carrot, and parsley to chilled vinegar and toss to combine. Season with extra vinegar, extra sugar, and salt to taste. Cover and refrigerate until chilled.

Spinach Calzone

  • 5 oz frozen spinach, thawed and squeezed dry
  • 4 oz or ½ cup whole-milk ricotta cheese
  • 2 oz mozzarella cheese, ½ cup shredded
  • ¼ cup Parmesan cheese, grated
  • 1 Tbs olive oil
  • 1 large egg yolk, plus 1 large egg, lightly beaten with 2 tablespoons water
  • 1 garlic clove, minced
  • ¼ tsp salt
  • Pinch pepper
  • Pinch dried oregano
  • Pinch red pepper flakes (optional)
  • Pillsbury Pizza Dough, room temperature

Heat oven to 500 degrees. Cut one 9” square piece of parchment paper. Combine spinach, ricotta, mozzarella, Parmesan, oil, egg yolk, garlic, salt, pepper, oregano, and pepper flakes, if using, in bowl.  

Press dough into 9” round. Transfer dough to parchment square and reshape as needed. Spread spinach filling evenly over bottom half of dough round, leaving 1” border at edge. Brush edge with some of egg wash. Fold top half of dough over bottom half, leaving ½” border of bottom layer uncovered. Press edges of dough together and crimp to seal.

With sharp knife, cut 5 steam vents, about 1 ½ inches long, in top layer of dough. Brush with remaining egg wash. Slide calzone (still on parchment) onto baking sheet, trimming parchment as needed to fit. Bake until golden brown, about 15 minutes, rotating sheet halfway through baking. Transfer calzone to wire rack and let cool for 5 minutes before slicing and serving.

French Potato Salad

  • 12 ounces small red potatoes, unpeeled, sliced ¼ inch thick
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon Champagne vinegar or white wine vinegar
  • 1 garlic clove, minced
  • 1 teaspoon Dijon mustard
  • 1 small shallot, minced
  • 1 tablespoon minced fresh parsley
  • 1 tablespoon minced fresh tarragon
  • Salt and pepper

Place potatoes and 1 tablespoon salt in medium saucepan and add water to cover by 1”. Bring to boil over medium-high heat, then reduce heat to medium and simmer, stirring once or twice, until potatoes are tender, about 10 minutes. Drain potatoes, reserving 2 tablespoons potato cooking water.

Whisk reserved potato water, oil, vinegar, garlic, and mustard together in medium bowl. Add warm potatoes and gently toss to coat; let sit for 10 minutes. Add shallot, parsley, and tarragon to potatoes and gently toss to combine. Season with salt and pepper and serve.

Easy French Fries

  • 1 ½ pounds potatoes, peel, square sides and cut lengthwise ¼” thick
  • 3 cups vegetable oil
  • Kosher salt

Set wire rack in baking sheet lined with triple layer of paper towels. Combine potatoes and oil in large saucepan. Cook over high heat until oil has reached rolling boil, about 5 minutes. Continue to cook, without stirring, until potatoes are limp but exteriors are beginning to firm, 12 to 14 minutes.

Using tongs, stir potatoes, gently scraping up any that stick, and continue to cook, stirring occasionally, until fries are golden and crisp, 5 to 10 minutes. Using slotted spoon, transfer fries to prepared rack. Season with salt.

Eggplant Lasagna

  • 1 large eggplant, sliced about ½” thick
  • 1 Tbs  olive oil
  • 1 tsp garlic powder
  • 1 tsp Italian seasoning
  • ¼ cup marinara sauce
  • ¼ cup grated Mozzarella

Preheat the oven to 400°F. Lightly coat the eggplant with the olive oil and sprinkle with  garlic powder and Italian seasoning. Spread the slices in a single layer on a sheet pan lined with aluminum foil. Roast the eggplant for 10 minutes, flip it, and roast for another 5 to 10 minutes or until it is soft and lightly browned.

In a small baking dish, layer the eggplant, marinara sauce, and mozzarella cheese. Repeat this layering with the remaining ingredients. Cover the baking dish with foil and bake for 5 to 8 minutes, or until the cheese is hot and bubbly. Uncover and bake until the cheese is lightly browned.

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