Cooking for Luv Vegetarian and Vegan Recipes
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Recipes & Goodies

06 May Kale Salad with Toasted Walnuts, Pink Lady Apples, and White English Cheddar

Kale Salad with Toasted Walnuts, Pink Lady Apples, and White English Cheddar Yield: 2 Main, 4 SideCook Time: 10 MinutesI’ve been crazy busy lately, so have been turning to super simple chopped salads to get me through the day + I’m pretty obsessed with raw shredded kale so am always coming up with new combos to keep it from getting boring. This one is both fast and filled with kale goodness so it’s a new favorite- the toasted walnuts gives it some earthy crunch, the pink lady apple gives it some sweetness, the cheddar gives it some body and saltiness, and the honey mustard dressing gives it some tang.  For the dressing, I have given you proportions to make more than you probably need (I always get in dressing arguments with my mom- she likes really lightly dressed salads, I want them sopping- with this recipe you have enough to go...

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29 Apr Grilled Eggplant Parm with Hazelnut Arugula Pesto and Quick Roasted Tomatoes

Grilled Eggplant Parm with Hazelnut Arugula Pesto and Quick Roasted Tomatoes Yield: Serves 2Cook Time: 40 Minutes Traditional Eggplant Parmesan served over linguini is one of my favorite comfort foods, but for me, all the breading and frying and pasta makes it a special occasion indulgence type of meal. My answer to finding a way to eat it more often? Forgoing the steps that make it so heavy by turning it into a deconstructed grilled version. I pair grilled eggplant slices with a fresh light pesto, roasted tomatoes, a lot less cheese and oil, and lose the breadcrumbs and frying all together. Vegans, you can lose the cheese in the spread and the stack- it's still delicious and holds together because of the thickness of the pesto. You can also do an appetizer size version of this by using the tiny varieties sometimes found in the farmers markets when eggplant is in...

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22 Apr Mighty Green Vegan Couscous Bowl

Mighty Green Vegan Couscous Bowl Yield: 2 ServingsCook Time: 25 Minutes Spring has arrived and I can’t get enough of the vibrant greens that are sprouting up everywhere. A great option for a quick weekday dinner, this healthy mighty green vegan bowl packs a punch in bold colors and fresh flavor from 11 different shades of green- a feast for the eyes and belly! Enjoy with luv! Xo, S   Ingredients1 Cup Green Beans½ Cup Cooked Shelled Edamame1 Bunch Thin Stemmed Asparagus1 Cup Broccoli Florets½ Cup Shelled Fresh English Peas1 Cup Arugula1 Avocado, Diced1 Cup Pesto (See the Recipe Here , Vegans- sub nutritional yeast for the parm)Juice from 1 Lemon¼ Cup Pistachios2 Tablespoons Lemon Zest1 Tablespoon of Chives, thinly sliced¼ Cup of Micro Basil (optional)Pistachio Oil (optional)Kosher Salt2 Tablespoons Extra Virgin Olive Oil1 Package of Whole Wheat Couscous DirectionsCook couscous according to package instructions (super easy, only 5 minutes!)Blanch your asparagus (1 minute), broccoli (2 minutes),...

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Cooking for Luv - Soba Noodle Cake Recipe

15 Apr Soba Noodle Cakes with Pickled Watermelon Radishes, Sriracha Cashews, and Miso Snap Peas

Soba Noodle Cakes with Pickled Watermelon Radishes, Sriracha Cashews, and Miso Snap Peas Yield: 4 Cakes Cook Time: 15 Minutes (Plus 1 Hour for Noodle Setting, 25 minutes for pickling) I luv Soba bowls, so I often tend to make a huge batch of noodles at the beginning of the week to keep on hand in the fridge. One time, the day after overcooking a batch and storing them to deal with later, I found that my Sobas had formed a solid mass in the bowl I had left them in. A flash of inspiration to cut the noodles into cakes ensued, and this delicious dish was born! The crunchy-soft-spicy-salty-tangy components of this dish make my mouth happy, and it’s really pretty to boot.Ingredients 1 9.5 Ounce Package of Soba Noodles (I like the Hakubaku brand for its price point on organic, but others are fine too!) 3 teaspoons Kosher Salt 2 Cups Sugar Snap Peas 2...

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08 Apr Polenta with Wild Mushrooms, White Wine, Goat Cheese, and Thyme

Polenta with Wild Mushrooms, White Wine, Goat Cheese, and Thyme Yield: 4 Servings Cook Time: 50 Minutes One of my favorite comfort foods is the Italian dish of Polenta, a ground corn meal that when combined with a liquid (usually water, stock, milk, or cream) and simmered creates the most deliciously comforting base ready for serving with any sauce you would normally use with pasta. You’ve probably seen those little tubes of pre-cooked Polenta at the grocery store, and while I’ll use them in a pinch if I need perfect rounds for a quick fried polenta appetizer, there is no comparison to slow-cooking your own on the stove top. When you use milk or cream, it takes on a creamy and luxuriously soft consistency, when you use water or stock you can set it to make a molded version that is slice-able. I usually eat it creamy and topped with a rich tomato...

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Hip

01 Apr Hippie Hash

Hippie Hash Yield: 4 ServingsCook Time: 40 minutesWhile in college at The University of Michigan in Ann Arbor, the Fleetwood Diner ("The Hippest Little Diner in Michigan") was our go-to Sunday morning tradition to help cure our inevitable hangovers. Every single time, I ordered their incredible Hippie Hash- a griddle combo of hash browns, tomatoes, onions, mushrooms, and broccoli topped with a generous portion of feta. The addition of feta to hash browns was a life altering food discovery for me, and to this day whenever I end up out for breakfast I make a special request for feta on top of whatever hash the restaurant offers. When at home, I whip up this slightly more refined version of Fleetwood’s college student favorite.    My recipe calls for using one frying pan or griddle to cook (most of) the veggies in steps, so it’s not exactly a breakfast in a hurry recipe. I...

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29 Mar Passover Matzo Lasagna with Pesto and Kale

On Passover, I try not to cook with a ton of matzo since there are so many other amazing Passover friendly ingredients (I often find I cook recipes I normally make the rest of the year, really it's not so hard!) so I don't feel like I need matzo to make a meal satisfying. The one exception? Matzo Lasagna. I seriously can't live without it and make it at least twice every year. Somehow, the matzo in this recipe replicates the texture and taste of lasagna noodles pretty damn closely and soaks up all the flavor of your sauce making the "matzo taste" virtually disappear, and gives your brain that carbo-load comfort food signal that is missing in a lot of Passover meals. They keys to success? A really flavorful tomato sauce and a ton of it (you can make your own or just use an awesome store-bought version), the...

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13 Mar Vegan Posole Stew

Inspired by a traditional meaty Mexican Pozole stew, this healthier vegan version develops a ton of flavor in a quick cook time. The hominy has an addicting flavor and texture, the canned beans cut the cooking and prep time, the Soyrizo brings the spice that the chilies and meat usually provide in the traditional version, and the toppings create an awesome crunch. One of my favorite comfort foods, this stew is an easy and hearty one pot meal to warm your heart and soul.[yumprint-recipe id='74']...

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Cooking for Luv - Brussels Sprouts, Kale, and Beet Raw Salad

26 Feb Raw Kale, Brussels, and Beet Salad: Confetti Style

RAW KALE, BRUSSELS, AND BEET SALAD: CONFETTI STYLE Yield: Serves 6 as a side, 2 for a mainTime: 20 Minutes Brussels Sprout haters will not know what hit them with this salad: the raw super thin slices give a fresh twist to the loathed veggie. This key to the success is the light and airy texture you get from a Japanese Mandolin (purchase online or at any Japanese market for about $25). You can come close to replicating the paper thin shreds with some killer knife skills, but the amount of time you save and the precision and consistency you get from the mandolin can’t be matched. Be VERY careful with the blade, it is extremely sharp!  IngredientsSalad1 Bunch of Lacinado/Dino/Tuscan Kale (about ¾ Lb)1 Lb Brussels sprouts (the larger the sprouts the better)1 Small Red Beet1/4 Small Red Onion (about 2 TBS)3 TBS Shredded Parmesan Cheese (optional)1/4 Cup Toasted Walnuts DressingJuice from 1...

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Cooking for Luv - Papas Tacos, Cumin Roasted Carrots, and Beer Braised Black Beans

21 Feb Papas Tacos with Mole, Roasted Cumin Carrots, & Beer Braised Black Beans for Two

An elegant and lighter take on a Mexican spread, this vegetarian meal is perfect when you're craving something south of the border without all the grease. And although it looks fancy, it is quite simple and can be made in under an hour.  I like to use Sprouted Corn Tortillas to add some extra nutrition to the meal, but any variety works. You can easily make this Vegan by leaving out the cheese and substituting Earth Balance or EVOO for the butter. Enjoy! xo- StephanieMenu Main: Papas Tacos with Mole, Avocado, and Quick Pickled OnionsSides: Roasted Tri-Color Carrots with Cumin Seeds and Beer Braised Black Beans with Cilantro and Garlic Roasted Tri-Color Carrots with Cumin Seeds Yield: Serves 2Time: 25 Minutes Ingredients1 Bunch of Tri-Colored Carrots, quartered lengthwise then cut in half1 Tablespoon of Cumin Seeds¼ Red Onion, Sliced into ¼ inch strips2 Tablespoons of EVOO1 Tablespoon of Morton’s Kosher Salt DirectionsPreheat Oven to 425Toss all ingredients...

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