Cajun Seasoning

Why buy Cajun seasoning, when you can just make this banger.

Cajun Seasoning:

1 1/2 tbls paprika

1 tbls garlic powder

1 tbls onion powder

1 tbls ground dried thyme

1 tsp nutritional yeast flakes

1 tsp ground black pepper

1 tsp cayenne pepper

1 tsp dried basil

1 tsp dried oregano

In a small bowl mix all of the ingredients together and store in an airtight container.

Neatball Sandwiches and Spinach Salad with a Pesto Vinaigrette

Talk about a burst of flavor, if this is what grass tastes like, then I can be a grass eater for the rest of my life.

Ok so low key, I could’ve used a better picture… but you get the picture!

I’ve got a few recipes rolled into this gem. But there’s plenty of room for short cuts!!!

Neatball Sandwiches

2 Italian rolls

8 Vegan “Meatballs” *I made Lentil Neatballs, but I’m still working on the recipe* (you can find vegan meatballs in the freezer section of your local market)

1/2 an Onion

1/2 a Bell Pepper

1 clove Garlic

Cooking oil

Salt and pepper to tatse

Sautéed mushrooms *recipe at bottom*

Vegan pesto *recipe at bottom*

Fresh spinach and/or arugula

First we’re going to fancy up these veggie meatballs. Dice up the bell pepper and onion, chop up the garlic and add to a medium pan with cooking oil and sautee. Add salt and pepper to taste, then add your meatballs. After the meatballs brown a bit, add about half of a jar of your favorite marinara and simmer for 10 minutes.

Slice open your sandwich roll and slather vegan pesto on each side and toast to preference in the oven (or toasted oven) on 400. After you take the bread out of the oven, add about four meatballs to each roll. Top with sautéed mushrooms and fresh spinach and enjoy!

Spinach Salad with Pesto Vinaigrette

Salad

2 handfuls of baby spinach

2 destemmed kale leaves

1 6inch cucumber cut into half circles

1 tbls Chia seeds

2 tbls your favorite chopped nuts

Pesto Vinaigrette

2 tbls vegan pesto

1/2 tsp sugar

1 tsp lemon juice

1 tsp apple cider vinegar

2 tsp olive oil

Salt and pepper to taste

Add all of the salad dressing ingredients into a blender and mix until smooth and emulsified.

In a medium bowl add salad, chopped kale, cucumber, chia, nuts, and dressing. Mix until evenly covered with dressing.

Sautéed Mushrooms

1 mushrooms

Half of an onion

Half of a bell pepper

2 cloves of garlic

1/4 tsp oregano

1/4 tsp paprika

Salt and pepper to taste

Cooking oil

Clean and de-stem the portobello mushroom. Slice the mushroom, onion, and bell pepper into 1/4 inch strips and chop the garlic. In a medium pan add cooking oil and heat pan on medium heat. Add the peppers onion and garlic, sautee until onions are translucent, then add mushrooms. When mushrooms begin to get tender, add salt, pepper, paprika, and oregano. Sautee until mushrooms are dark and tender.

Pesto

1/3 cup Brazil nuts

1 clove garlic

Juice from half of a small lemon

Bunch of basil

1 tsp salt

1 tsp black pepper

2 tbls nutritional yeast flakes

1/3 cup olive oil

Throw all items into a blender or food processor and blend until smooth.

Whole Wheat Spirulina Chia Ravioli

Packed with flavor and nutrients, no matter how ugly they come out they’re still going to taste straight FIRE!

IMG_2361

Vegan ravioli
Whole wheat spirulina chia pasta dough:
4 cups semolina flour
1 1/2 cups whole wheat flour
1/2 tbls spirulina
1tsp salt
2 chia eggs (2 tbls chia flour and 6tbls water)
1/2 cup water (contingent on how wet or dry the dough is)
Blend dry ingredients together.  Knead in chia egg and water and mix until dough pulls away from sides of bowl and you can form into a ball. Turn dough out onto a floured surface and separate in halves (I put one of my halves in the freezer to use later) and then cut the halves into halves (you should have four even pieces of dough). Roll each quarter into a flat sheet about 1/8th of an inch thick.  You’re going to need two sheets of dough for each batch of ravioli, one for the bottom, and one for the top.
Filling
1 portobello mushroom minced
1 handful of spinach chopped
4 cloves of garlic minced
1/4 green bell pepper minced
1/2 and onion minced
1 container of kite hill foods almond ricotta
1 Tbls Italian herb mix
1 tbls nutritional yeast flakes (optional)
Salt and pepper to taste
Sauté onion, garlic, and bell pepper until onions turn translucent.  Add Italian seasoning, nutritional yeast, salt, and pepper, mix, then add mushrooms and sauté for about 5 more minutes.  When the mushrooms gain a meaty like texture, add the spinach and cook until wilted.  Turn of heat and let cool down.  In a mixing bowl add a container of kite hill foods almond ricotta and mushroom spinach mixture and combine.
Ravioli assembly
Lay out one sheet of pasta dough and spoon about a teaspoon of the ricotta mixture in an even pattern across the dough, with half and in between the next scoop of ricotta mixture.  You’re going to want to do this as uniform as possible so that you can cut straight lines through the dough to have square ravioli.  Once the space is filled on the dough, place another sheet of pasta dough on top. The dough should drape over the filling bumps and give you a guideline as to where you can cut.  After you cut all of the squares out, I used a fork to press down on all of the edges to seal them.
Set up a pot of water to boil, when it reaches a rolling boil add the fresh ravioli and boil for about 7 min, then drain.  And now you’ve got some fresh ass ravioli that you did yourself.