Recipes
Vegan Pumpkin Gnocchi
Ingredients
Servings: 4
for the gnocchi:
1/2 cup pumpkin puree
3/4 cup gluten free flour add more as needed
1 chia egg 1/2 tablespoon chia mixed with 1 and 1/2 tablespoon water
3 tablespoons nutritional yeast
1 tablespoon olive oil
for the vegetables:
2 tablespoons olive oil
1 head broccoli chopped into florets
8 ounces brussels sprouts halved
salt and pepper to taste
1/4 cup toasted pumpkin seeds
1/4 cup vegan basil pesto
Instructions
Preheat oven to 425 degrees F. In a large bowl combine broccoli and brussels sprouts with 2 tablespoons olive oil, salt and pepper. Bake on aluminum foil lined baking sheets in a single layer for 25-30 minutes.
In a small bowl sprinkle chia seeds over water. Let sit for 5-10 minutes until thickened.
In a large bowl combine pumpkin puree, nutritional yeast, chia egg and flour. Mix until dough form.
Form dough into 4 balls and roll out into long thin thread (using more flour as needed). Cut into one inch segments and lightly press down on each one with a fork.
Bring a pot of water to a boil. Add salt to taste. Add gnocchi. Cook for 2-4 minutes. Remove from pot.
Heat pan over medium heat and add 1 tablespoon olive oil. Lightly pan fry each gnocchi until browned.
Serve with vegan basil pesto, roasted broccoli, roasted brussels sprouts and pumpkin seeds.
Fettuccini Parmesan
Ingredients
- 120ml (1/2 cup) Earth Balance vegan butter
- 2 tsp. dried basil, crushed
- 2 tsp. lemon juice
- 1 1/4 tsp. garlic powder
- 3/4 tsp. seasoned salt
- 220g (8 oz.) fettuccine or angel hair pasta (cooked and drained)
- 360ml (1 1/2 cups) broccoli floweretts (cooked tender-crisp)
- 3 Tbsp. walnuts (chopped )
- Vegan Soy Free Grated Parmesan cheese
Procedure
- Melt the vegan butter in a large skillet.
- Add the basil, lemon juice, garlic powder and seasoned salt, blending well.
- Add the fettuccine, broccoli, walnuts.
- Blend well and toss to coat the fettuccine.
- After tossing, add Vegan Parmesan cheese to top off the dish.
Guacamole
Ingredients
for the gnocchi:
1/2 cup pumpkin puree
3/4 cup gluten free flour add more as needed
1 chia egg 1/2 tablespoon chia mixed with 1 and 1/2 tablespoon water
3 tablespoons nutritional yeast
1 tablespoon olive oil
for the vegetables:
2 tablespoons olive oil
1 head broccoli chopped into florets
8 ounces brussels sprouts halved
salt and pepper to taste
1/4 cup toasted pumpkin seeds
1/4 cup vegan basil pesto
Instructions
Preheat oven to 425 degrees F. In a large bowl combine broccoli and brussels sprouts with 2 tablespoons olive oil, salt and pepper. Bake on aluminum foil lined baking sheets in a single layer for 25-30 minutes.
In a small bowl sprinkle chia seeds over water. Let sit for 5-10 minutes until thickened.
In a large bowl combine pumpkin puree, nutritional yeast, chia egg and flour. Mix until dough form.
Form dough into 4 balls and roll out into long thin thread (using more flour as needed). Cut into one inch segments and lightly press down on each one with a fork.
Bring a pot of water to a boil. Add salt to taste. Add gnocchi. Cook for 2-4 minutes. Remove from pot.
Heat pan over medium heat and add 1 tablespoon olive oil. Lightly pan fry each gnocchi until browned.
Serve with vegan basil pesto, roasted broccoli, roasted brussels sprouts and pumpkin seeds.