Chef Stevie
  • home
  • recipes
    • Breakfast
    • Desserts
    • Dressings and Sauces
    • Drinks
    • Entrees
    • Sides and Snacks
    • Smoothies
    • Soups
  • Farmacy
    • outside in >
      • diy health and beauty
      • diy household
  • "A Fresh Take" Show
    • Cooking Show
    • Podcast
    • How-To Videos
  • work with me
    • Nutrition & Health
    • Personal Chef
    • Cooking Lessons
  • About
    • Meet Me >
      • shout outs
      • happenings
  • Say Hi

Vegan creamy bean pasta with mushrooms

12/28/2017

0 Comments

 
 This is a creamy vegan pasta dish that uses bean pasta for extra protein and it’s grain- and gluten-free.  Broccoli makes a great side dish.  If you’d like to make this for a non-vegan, use heavy cream and parmesan cheese in place of the coconut milk and nutritional yeast, and add chicken if desired.  (This is the version shown in the picture)
Serves 2
1 ½ c bean pasta – I used red lentil rotini
Olive oil for pan
½ onion, diced
1 garlic clove, minced
8 oz cremini mushrooms, sliced
Thyme, rosemary, sage, oregano, basil, parsley
Splash of red wine (or broth)
Salt and pepper
1 tbsp tomato paste
Splash of red wine vinegar
Couple of handfuls of spinach
1 carrot, shredded
1 can coconut milk
¼ c walnuts
Pinch nutmeg
Cayenne pepper
Nutritional yeast and hemp seeds for serving
 
Cook pasta as directed, drain and set aside.  Heat oil in skillet and saute onion, garlic and mushrooms over medium heat.  Add herbs to taste and a splash of red wine.  Add salt and pepper to taste, tomato paste and a splash of red wine vinegar.  Cook for a minute and add spinach and carrot.  When spinach is wilted, add coconut milk and walnuts and season with a pinch of nutmeg and cayenne to taste.  Serve topped with nutritional yeast and hemp seeds.
​
Picture
0 Comments

Cauli-sotto (rice free risotto)

12/27/2017

0 Comments

 
Picture
Watching your carbs or grains or just trying to get in more veggies? Try this risotto made from cauliflower.  The recipe can be easily doubled. Serves 2


Olive oil for pan
½ head cauliflower
1 shallot, chopped
1 clove garlic, minced
8 oz mixed wild mushrooms, sliced
Apple cider or white wine
1 c chicken or mushroom stock
Parmesan
Parsley, sage, tarragon, thyme, oregano, rosemary, basil
Salt and pepper
Smoked paprika
Handful spinach
Squeeze of lemon juice
Zest of ½ lemon
1 tbsp butter
Heavy cream
Truffle oil
 
Pulse the cauliflower in food processor until its in pieces the size of rice. Heat oil in skillet and saute shallot, garlic and mushrooms over medium heat, adding a splash of cider when needed for moisture.  Add in the cauliflower and saute for a couple of minutes, then add the broth and continue to cook over medium heat for about 20 minutes, or until cauliflower is tender and the broth has evaporated. Add in some parmesan cheese, along with herbs of choice, smoked paprika and salt and pepper to taste.  Mix in the spinach and lemon juice and zest, then the butter.  Once spinach is wilted, add splashes of cream at a time, stirring in between, until risotto is the creamy consistency that you want.  Drizzle with a bit of truffle oil and top with more parmesan before serving. Broccolini makes a nice side dish.  If you want more protein,  this goes well with shrimp or chicken.
 
**TIP – if you’ve got it, adding a few cubes of brie along with the butter takes it up a notch. 

0 Comments

Low carb calzones

12/26/2017

1 Comment

 
Picture
Serves 2-4
Instead of bothering with a low carb dough, try this recipe using bell peppers on the outside as well as in!  Much easier and you’re getting in another serving of vegetables! A salad would make a great compliment.
 
2 green bell peppers
Olive oil for pan
¼ red bell pepper
¼ yellow bell pepper
½ onion
1 lb Italian chicken sausage or portobello mushrooms
8 oz can tomato sauce
Oregano, to taste
Crushed red pepper, to taste
Rosemary, to taste
Balsamic vinegar
Ricotta or nut ricotta
Mozzarella (omit for vegan)
Parmesan or nutritional yeast
 
Halve each green pepper lengthwise and clean out seeds and membranes.  Steam until al dente.
 
In skillet, heat enough olive oil and saute red and yellow peppers, onions and sausage.  Add tomato sauce, oregano, crushed red pepper, rosemary and a splash of balsamic. Add salt and pepper to taste.
 
Place a spoonful of ricotta into the bottom of each pepper half and spread around.  Fill the rest of the pepper half with the sausage mixture.  Top with mozzarella (if using) and parmesan. Bake at 350 for 20 minutes. If you let it cool long enough, you can even eat with your hands like a traditional calzone.
​

1 Comment

    about me

    You shouldn't have to choose between healthy and yummy. I focus on showing you how you can have both, utilizing functional ingredients that keep you at your best!

    Picture

    Archives

    September 2022
    August 2022
    September 2020
    May 2020
    March 2020
    January 2020
    August 2018
    June 2018
    February 2018
    January 2018
    December 2017
    November 2017
    October 2017
    April 2017
    January 2017
    July 2016
    March 2016
    February 2016
    January 2016
    December 2015
    November 2015
    October 2015
    September 2015
    August 2015
    September 2014

    RSS Feed

Powered by Create your own unique website with customizable templates.
  • home
  • recipes
    • Breakfast
    • Desserts
    • Dressings and Sauces
    • Drinks
    • Entrees
    • Sides and Snacks
    • Smoothies
    • Soups
  • Farmacy
    • outside in >
      • diy health and beauty
      • diy household
  • "A Fresh Take" Show
    • Cooking Show
    • Podcast
    • How-To Videos
  • work with me
    • Nutrition & Health
    • Personal Chef
    • Cooking Lessons
  • About
    • Meet Me >
      • shout outs
      • happenings
  • Say Hi