Creative Cooks

The Best Hummus & Veggie Sandwiches
Prep Time 10 minutes Total Time 10 minutes Servings 4 sandwiches

Ingredients

US
8 slices sandwich bread (Note)
½ cup hummus
½ cup baby spinach
½ medium cucumber, sliced
1 medium tomato, sliced
½ medium red onion, sliced
12 pepperoncini peppers, stems removed
½ cup clover sprouts, or broccoli sprouts, or another similar variety
2 medium avocados, sliced
Red wine vinegar,
Salt and pepper, to taste

Metric
8 slices sandwich bread (Note)
123 g hummus
15 g baby spinach
1/2 medium cucumber, sliced
1 medium tomato, sliced
1/2 medium red onion, sliced
12 pepperoncini peppers, stems removed
16.5 g clover sprouts, or broccoli sprouts, or another similar variety
2 medium avocados, sliced
Red wine vinegar,
Salt and pepper, to taste

Instructions

Slather each bread slice with about a tablespoon of hummus (or more if you like!).
Layer half of the bread slices with baby spinach, cucumber slices, tomato slices, red onion slices, pepperoncini, sprouts, and avocado, sprinkling each layer lightly with salt and pepper to taste. Drizzle the veggies with a dash of red wine vinegar.
Close up the sandwiches using the remaining bread slices. Serve.

Notes

Recommend sourdough or multigrain bread.

Blackberry Gochujang Glazed Tofu
Servings: 2

Ingredients

For the tofu:
7 ounces (198.45 g) firm or extra firm tofu pressed for at least 15 minutes then cubed
1/4 teaspoon salt
1/4 teaspoon black pepper
1 - 1.5 tablespoons cornstarch
2 teaspoons oil

For the sauce:
3 tablespoons blackberry puree or 1/3 cup blackberry juice
1 tablespoon gochujang
2 cloves of garlic minced
1.5 tablespoon maple syrup, less or more to preference
2 teaspoons balsamic vinegar or use soy sauce/tamari

To garnish:
Green onions, sesame seeds

Instructions

Press and cube the tofu and add it to a bowl. Add salt, black pepper, and cornstarch and toss well to coat.
Heat up a large skillet over medium-high heat and add 2 teaspoon oil. Once the oil is hot, add the tofu and cook until it is crisp. Flip the tofu after 3 minutes or so and continue to cook until is golden on most of the edges. This will take anywhere from 7-10 minutes depending on your pan.
Then add the blackberry puree or juice, gochujang, garlic, maple syrup, and balsamic vinegar in the center of the skillet. Mix really well. The mixture will start to bubble immediately as the pan is very hot.
Make sure to mix the gochujang into the blackberry and maple syrup mixture very well.
Toss the tofu in the sauce to coat. Once the mixture has thickened, 1 minute or so, take the pan off the heat. If the sauce isn’t thickening enough, add 1/2 teaspoon cornstarch mixed in 1 tbsp water and bring to a boil.
Serve this tofu over rice or some greens topped with chopped green onions and sesame seeds. Or add to lettuce wraps!
Store refrigerated for upto 3 days.

Notes
This recipe is Nutfree. It is gluten-free with gluten-free Gochujang
To make black berry purée, blend ripe blackberries, then strain through a large mesh strainer and use.

Spicy Potato Tacos
Servings 6 tacos

US Customary

Ingredients

**For the Spicy Potatoes
2 pounds russet potatoes, scrubbed and cut into 1/2 inch pieces
2 tablespoons olive oil
1 tablespoon cornstarch
2 teaspoons cumin
1 teaspoon sweet paprika
1/2 teaspoon ancho chile powder
Pinch cayenne pepper (or to taste)
1/2 teaspoon salt
1/4 teaspoon black pepper

**For the Chipotle Sauce
1 cup raw cashews, soaked in water 4-8 hours, drained, and rinsed
1/3 cup water
2 tablespoons adobo sauce (from a can of chipotle peppers)
2 tablespoons red wine vinegar
1 teaspoon ground cumin
1/2 teaspoon onion powder
1/4 teaspoon garlic powder
1/2 teaspoon salt

**For Serving
6 small flour tortillas, warmed
Shredded lettuce
Taco toppings of choice, such as diced tomato, salsa, hot sauce, or shredded vegan cheese

Metric

Ingredients

**For the Spicy Potatoes
0.91 kg russet potatoes, scrubbed and cut into 1/2 inch pieces
29.57 ml olive oil
14.79 g cornstarch
9.86 g cumin
4.93 g sweet paprika
2.46 g ancho chile powder
Pinch cayenne pepper (or to taste)
2.46 g salt
1/4 teaspoon black pepper
**For the Chipotle Sauce
129 g raw cashews, soaked in water 4-8 hours, drained, and rinsed
78.86 ml water
29.57 g adobo sauce (from a can of chipotle peppers)
29.57 ml red wine vinegar
4.93 g ground cumin
2.46 g onion powder
1.23 g garlic powder
2.46 g salt
**For Serving
6 small flour tortillas, warmed
Shredded lettuce
Taco toppings of choice, such as diced tomato, salsa, hot sauce, or shredded vegan cheese

Instructions

*Make the Potatoes
Preheat the oven to 400°F and line a baking sheet with parchment paper.
*Place the potatoes in a large pot and cover them with salted water. Place the pot over high heat.
*Bring the water to a boil, lower the heat, and boil the potatoes until slightly tenderized, about 5 minutes. They should be pierecable with a fork, but it should take a bit of effort.
*Drain the potatoes into a colander and rinse them with cold water.
*Transfer the potatoes to a large bowl and add the olive oil, cornstarch, cumin, paprika, ancho chile powder, cayenne pepper, salt, and pepper. Stir gently to evenly coat the potatoes.
*Arrange the potatoes evenly on the baking sheet, then place it into the oven. Bake the potatoes until soft on the inside and crispy on the outside, 20-25 minutes.
*Make the Chipotle Sauce
Place all ingredients into the bowl of a food processor fitted with an s-blade, then blend until smooth.
*Taste-test the sauce and adjust any seasonings to your liking. You can also thin it with extra water if you like.
*Assemble the Tacos
Stuff the tortillas with potatoes and chipotle sauce, then top with lettuce and your favorite taco toppings.
*Serve.

Classic Holiday Vegetarian Beef Wellington
Serves: 6-8 people Prep Time: 20 min Cooking: 1 hour 15 min

Ingredients

1 package Ground “Beef”
1 tablespoon olive oil
1 small yellow onion, small diced
4 gloves garlic, minced
6 ounces cremini mushrooms, finely chopped
2 cups finely chopped kale
1 teaspoon fresh thyme
1 teaspoon dried sage
½ teaspoon rosemary
¼ teaspoon black pepper
2 tablespoons soy sauce
1/2 cup quick oats
3 tablespoons ground flaxseeds
5 tablespoons water
1 sheet vegan puff pastry, thawed
1 tablespoon non-dairy butter, melted
Fresh herbs (parsley, sage, or thyme) for garnish, optional

Method

Preheat the oven to 400°F. Line a baking sheet with parchment paper.
Cook the Ground “Beef” according to the package instructions. Set aside.
In a large skillet, heat the olive oil over medium heat and sauté the onions until soft and translucent.
Add the garlic and cook for 30 seconds.
Add the mushrooms and kale. Cook for several minutes until the kale is wilted and any liquid has evaporated.
Remove from the heat and add the cooked “Beef”, thyme, sage, rosemary, pepper, soy sauce, and oats. Stir to combine. Let cool for 10 minutes.
Make the flax eggs. Mix the ground flaxseed and water. Let the mixture sit for 5 minutes.
Mix the flax eggs with the “Beef” mixture.
Roll out the puff pastry to approximately 9×12 inches.
Scoop the beef mixture into the center of the pastry and form a log. Pack the filling tightly, using your hands, into a loaf shape.
Fold the sides of the pastry over the top of the mixture. Pinch and seal the edges. If needed, use a little water to help it seal.
Place the loaf seam-side down on the prepared pan.
Brush the tops and sides with melted vegan butter. Optional: add a braid of pastry to the top OR score the dough into a crisscross pattern.
Bake for 30-35 minutes until golden brown. Let cool for about 5 minutes before slicing and serving.

Veggie Fajita Stuffed Sweet Potatoes with a Chipotle Drizzle
YIELD: MAKES 4 POTATOES TOTAL TIME: 1.5 HOURS

Ingredients:

4 sweet potatoes
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1/2 red onion, thinly sliced
1 cup sliced portobello mushrooms
1/4 cup olive oil
2 tablespoons fresh lime juice
1 tablespoon brown sugar
1 teaspoon Worcestershire sauce (omit for vegetarian)

1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon smoked paprika
1/4 teaspoon chipotle chili powder
1/4 teaspoon salt
1/4 teaspoon black pepper
2 garlic cloves, minced
1/2 cup cooked corn
Salsa of your choice
1/2 cup queso fresco cheese

Quick Pico
1/2 cup cherry tomatoes, quartered
1/2 jalapeno pepper, diced
2 tablespoons diced sweet onion
2 tablespoons chopped fresh cilantro
1 lime, juiced
a pinch of salt

Chipotle crema
3 tablespoons Greek yogurt
1/3 cup half and half
1 tablespoon adobo sauce (from a can of chipotles in adobo)
Juice of half a lime
Zest of half a lime
1/8 teaspoon salt

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BBQ JACKFRUIT SANDWICHES WITH AVOCADO SLAW
PREP TIME 5 mins COOK TIME 25 mins TOTAL TIME 30 mins
Serves: 4-5

INGREDIENTS
BBQ JACKFRUIT
2 20-ounce cans young green jackfruit in water (NOT in syrup or brine)
1/4 cup BBQ seasoning (2 Tbsp brown sugar + 1 tsp paprika + 1 tsp garlic powder + 1/2 tsp salt + 1/2 tsp pepper + 1/2 tsp chili powder)
3/4 cup BBQ sauce (ensure it’s vegan) + more for topping

AVOCADO SLAW (optional)
2 cups shredded cabbage + carrots (Trader’s has a great cruciferous veg mix)
1/2 ripe avocado
1 Tbsp maple syrup (or sweetener of choice)
1 lemon or lime, juiced
Salt + Pepper to taste
(Water to thin)

FOR SERVING
4-6 whole grain vegan buns (GF for gluten free eaters)
1/2 cup roasted salted cashews (or roast on your own - see notes*)

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GRILLED CHEESE WITH BALSAMIC GLAZED MUSHROOMS, ONIONS, AND FRESH SPINACH
Makes 4 sandwiches prep time: 10 minutes cooking time: 30 minutes

2 Tbsp salted butter
2 cups crimini mushrooms, sliced
1 sweet onion, sliced
2 Tbsp balsamic vinegar
8 slices bread
2 Tbsp butter, room temperature
4 slices American cheese
1 cup baby spinach

In a large frying pan, heat 2 Tbsp butter on medium heat. Add the sliced mushrooms and onions and fry until translucent, approximately 5 minutes. Add the balsamic vinegar and continue to fry until the mushrooms and onions have formed a nice dark caramelized glaze, approximately 20 minutes.

Heat a large frying pan on medium.

To assemble the sandwiches, butter the bread, one side only. With the buttered side on the outside, fill each sandwich with a slice of cheese and a quarter of the onion/mushrooms mixture. Place the sandwiches onto the frying pan (as many as will fit into the pan at once) and cover with a tight fitting lid. Fry each side until golden brown, and the cheese is melted.

Remove from the pan and add 1/4 cup of baby spinach to each sandwich. Slice in half and serve warm.

One Pot Mushroom and Swiss Chard Pasta
YIELD: SERVES 2 TO 4 TOTAL TIME: 35 MINUTES

Ingredients:

6 tablespoons unsalted butter
8 ounces mixed mushrooms (cremini, shiitake, oyster)
4 ounces cremini mushrooms
4 garlic cloves, minced
8 ounces whole wheat gemilli pasta (or a similar shape)
1 bunch of Swiss chard, removed from stems and torn
3 1/2 cups low-sodium vegetable or chicken stock
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup freshly grated parmesan cheese

Directions:

Heat a large pot over medium heat and add 4 tablespoons of the butter. Whisk constantly until it begins to bubble and cook for about 5 minutes - just until brown bits appear on the bottom of the skillet. The minute the brown bits appear, turn off the heat and pour the brown butter into a bowl. Set it aside.

Add the remaining butter to the skillet over medium-low heat. Stir in the mushrooms and garlic, cooking until the mushrooms soften, about 6 to 8 minutes. Add in the pasta, Swiss chard, stock, salt and pepper. Bring the mixture to a boil and then cook for 8 to 10 minutes, stirring, so the pasta cooks. Once the noodles have absorbed all of the water, remove the pot from the heat. Stir in the reserved brown butter. Stir in the parmesan cheese and serve, adding more on top if desired.

Winter Rigatoni
Serves 4

Ingredients

1 box rigatoni, cooked to the package directions
2 tablespoons olive oil
1 large onion, minced
2 medium carrots, minced
1 rib of celery, minced
4 oz of cremini or button mushrooms, minced, slightly less than 2 cups total*
1 tablespoon soy sauce or tamari
2 tablespoons tomato paste
2 teaspoons dried thyme
2 teaspoons paprika
½ teaspoon ground cumin
½ teaspoon black pepper
2 bay leaves
5 cloves of garlic, minced
2 tablespoons sherry vinegar
2/3 cup beluga/black lentils*
1 cup of your fav red wine or ¾ cup veggie broth and ¼ red wine vinegar
3 cups vegetable broth
2 tablespoons nutritional yeast
2 tablespoons flour
½ cup chopped fresh parsley
Juice of half a lemon or more sherry vinegar
Salt and pepper to taste

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