Category:

Vegetarian

Brussels Sprout Quesadillas

by Reed Dunn November 5, 2022November 5, 2022

If you need an easy fall meal or appetizer that is sure to wow your friends – and surprise them with what’s inside – try my Brussels Sprout Quesadillas. These would be great for a casual game night or as a quick-and-easy family meal any night of the week.

Shredded Brussels sprouts really shine and pack in the veggie goodness, and they’re absolutely delicious paired with the melty, buttery goodness of Monterey Jack. You can make these on a panini press to get crispy ridges, or just use a skillet and your Top Chef skills to masterfully flip to crisp up both sides.

Brussels Sprout Quesadillas

Reed Dunn If you need an easy fall meal or appetizer that is sure to wow your friends – and surprise them with what’s inside – try my Brussels Sprout Quesadillas. These… Print This

Serves: 4 Prep Time: 15 minutes Cooking Time: 15 minutes

Rating: 5.0/5

( 4 voted )

Ingredients

1 tablespoon olive oil
½ pound Brussels sprouts, shredded
1 bunch green onions, chopped and green/white parts divided
½ large red bell pepper, diced
½ teaspoon kosher salt
¼ teaspoon black pepper
4 burrito-sized tortillas
8 ounces Monterey Jack cheese, shredded
Ghee or avocado oil spray
Sour cream (optional) for serving

Instructions

Warm 1 tablespoon olive oil in a skillet heated to medium-high. Add white parts of green onion and diced red bell pepper. Cook for 1 minute.

Add shredded Brussels sprouts and season with salt and pepper. Continue cooking for 3 to 5 minutes, until vegetables are soft. Set aside.

Heat a panini press to high heat. Spray with ghee or avocado oil spray and lay a tortilla flat. On half the tortilla, layer on a sprinkling of Monterey Jack, followed by a few tablespoons of the Brussels sprouts, some chopped green onions and more Monterey Jack. Fold in half and close panini press. Cook until just grilled and cheese is melted.

Repeat for the rest of the quesadillas, cut and serve with sour cream (optional).

Notes

Dress up your sour cream with the zest and juice of a lemon for the added kick of acid.

November 5, 2022November 5, 2022 0 comment

Thanksgiving Vegetarian

Roasted Honeynut Squash with Almond Maple Sauce

by Reed Dunn October 31, 2022October 31, 2022

Honeynut squash is like the baby brother to butternut squash, with a deeper orange skin and flesh that is equal parts sweet and nutty. When roasted and topped with Almond Maple Sauce and finished with sliced almonds, you have an elevated fall side dish that will leave your kitchen smelling like Thanksgiving … without the stress and hours of cleanup.

As a side dish, half of a honeynut squash is the ideal serving size for one person. The dreamy, creamy Almond Maple Sauce, made with JOI Almond Milk Base, will have you wanting to eat up the entire batch, though.

Roasted Honeynut Squash with Almond Maple Sauce

Reed Dunn Honeynut squash is like the baby brother to butternut squash, with a deeper orange skin and flesh that is equal parts sweet and nutty. When roasted and topped with Almond… Print This

Serves: 4 Prep Time: 10 minutes Cooking Time: 35 minutes

Rating: 5.0/5

( 2 voted )

Ingredients

2 medium honeynut squash
1 tablespoon ghee, melted
½ teaspoon kosher salt
¼ teaspoon ground cinnamon
Slivered or sliced almonds for garnish
2 tablespoons JOI Almond Milk Base
2 teaspoons maple syrup
½ lemon, juiced
¼ teaspoon kosher salt
1 teaspoon water

Instructions

Preheat oven to 425 degrees F.

Cut honeynut squash in half, lengthwise. Use a spoon or ice cream scoop to clean out seeds. Place squash cut-side up on a baking sheet. Brush cut side evenly with melted ghee, sprinkle with salt and ground cinnamon.

Roast in preheated oven for 30 to 35 minutes, until squash is soft and fork-tender at the thickest part.

While squash is roasting, make the sauce. Add JOI Almond Milk Base, maple syrup, lemon juice and salt to a small bowl. Whisk together, until smooth. Set aside. Whisk in 1 teaspoon of water to thin out, just before serving.

Drizzle roasted honeynut squash with Almond Maple Sauce and sprinkle with sliced almonds. Serve.

October 31, 2022October 31, 2022 0 comment

Appetizers Vegetarian

Rosemary Garlic Smashed Potatoes

by Reed Dunn October 29, 2022October 29, 2022

These crispy petite potatoes are a wonderful appetizer or side dish for fall and winter. You’ll want to bookmark it for the holidays, and you can easily make these Rosemary Garlic Smashed Potatoes Whole30 compatible by skipping the parmesan cheese.

One of the best tips I can provide for making any smashed potato recipe is to wrap the bottom of your glass or smashing device with a piece of parchment paper. That way the smashing process doesn’t end up with your potato being stuck to the bottom of the glass. It’s a total game changer!

Rosemary Garlic Smashed Potatoes

Reed Dunn These crispy petite potatoes are a wonderful appetizer or side dish for fall and winter. You’ll want to bookmark it for the holidays, and you can easily make these Rosemary… Print This

Serves: 4 to 6 Prep Time: 25 minutes Cooking Time: 30 minutes

Rating: 5.0/5

( 1 voted )

Ingredients

1½ pounds petite golden potatoes
4 tablespoons olive oil, divided
4 cloves garlic, minced
1 tablespoon fresh rosemary, chopped
¾ teaspoon kosher salt, plus more for boiling potatoes
½ teaspoon black pepper
¼ cup grated parmesan cheese (leave out for Whole30)

Instructions

Preheat oven to 425 degrees F. Bring a pot of salted water to a boil. Once boiling, add in petite potatoes and cook for 13 to 15 minutes, or until just fork tender.

Drain potatoes and add to a large bowl with 2 tablespoons olive oil, rosemary, minced garlic, kosher salt and black pepper. Toss to combine and evenly coat the potatoes.

Dump the coated potatoes onto a large baking sheet lined with parchment paper. Evenly distribute the potatoes. Wrap the bottom of a flat-bottomed glass with parchment paper and smash the potatoes. Note: I use the rim of my baking sheet as a guide for how much to smash the potatoes, so they stay together.

Drizzle the smashed potatoes with another tablespoon of olive oil and add a few shreds of parmesan cheese to the top of each (or skip if you’re doing Whole30). Bake in the preheated oven for 15 minutes.

Remove pan from the oven and use a thin spatula to carefully flip the potatoes. Drizzle with another tablespoon of olive oil and return to the oven for 15 minutes longer, or until crispy.

Serve as a side dish with your favorite protein or as a party appetizer with a dipping sauce. Whole30 House Ranch is what I recommend.

October 29, 2022October 29, 2022 0 comment

Vegetarian

Mushroom Meatballs

by Reed Dunn October 28, 2022October 29, 2022

For years I’ve made a Mushroom Meatloaf that’s super hearty and even adored by the carnivores in my life. Now I present my vegetarian Mushroom Meatballs, which pack a lot of the same umami-rich flavor as the loaf-style dish.

These are great to make ahead for meal prep, and they reheat like a charm. Make a batch up to three days in advance and warm them back up with a pan of your favorite store-bought red sauce for serving.

Mushroom Meatballs

Reed Dunn For years I’ve made a Mushroom Meatloaf that’s super hearty and even adored by the carnivores in my life. Now I present my vegetarian Mushroom Meatballs, which pack a lot… Print This

Serves: 6 Prep Time: 20 minutes Cooking Time: 24 minutes

Rating: 5.0/5

( 2 voted )

Ingredients

1 pound cremini mushrooms
2 tablespoons olive oil
½ large onion, diced (about 1 cup)
4 cloves garlic, minced
1 tablespoon dried oregano
2 teaspoons dried parsley
1 teaspoon dried thyme
1½ teaspoons kosher salt
½ teaspoon black pepper
½ teaspoon red pepper flakes
2 tablespoons nutritional yeast
1 cup walnuts
1½ cups old-fashioned oats
1 large egg

Instructions

Preheat oven to 350 degrees F.

Blend walnuts and oats together in a food processor until they resemble breadcrumbs. Set aside in a large bowl.

Rough chop mushrooms and add to a food processor. Pulse until the mushrooms are broken down into ground pieces, but not turned into a paste. Set mushrooms aside.

Heat olive oil in a large skillet over medium-high heat. Add onion and garlic and cook for 1 to 2 minutes, until onions begin to soften. Add mushrooms and continue cooking for about 8 to 10 minutes, stirring occasionally.

Carefully add the cooked mixture back into the food processor and pulse a few times to combine the onion and mushrooms. Don’t over mix, as you still want visible pieces of the ingredients.

Add all of the spices and nutritional yeast into the walnut and oat mixture, then fold in the onion and mushrooms until combined. Taste and adjust seasoning, as needed. Whisk an egg and stir it into the mix.

Use a scoop to form golf ball-sized mushroom meatballs and place about 2 inches apart on a pan that has been prepared with non-stick spray. Bake for 20 to 24 minutes and serve with your favorite red sauce.

October 28, 2022October 29, 2022 0 comment

Plant-Based Whole30 Vegan Vegetarian

Sweet Potato Chili

by Reed Dunn September 29, 2022October 11, 2022

This recipe may contain affiliate links.

Fall is in full swing and this Sweet Potato Chili is a variation on the classic dish that was created to be Plant-Based Whole30 compatible. It’s a hearty one-pot wonder and will keep you warm and cozy all season long.

I never quite make a pot of chili the same way twice, so feel free to mix and match. Add other peppers, switch in your favorite canned beans, or use diced russet potatoes. The only key is to ensure you give the sweet potatoes a little head start on the cooking process – while cooking the onions – before adding in the beans and tomatoes.

Sweet Potato Chili

Reed Dunn This recipe may contain affiliate links. Fall is in full swing and this Sweet Potato Chili is a variation on the classic dish that was created to be Plant-Based Whole30… Print This

Serves: 6 to 8 Prep Time: 20 minutes Cooking Time: 50 minutes

Rating: 5.0/5

( 3 voted )

Ingredients

3 tablespoons olive oil, divided
1 package (10 ounces) Abbot’s Butcher Plant-Based Ground “Beef” (or meat alternative of your choice)
1 medium red onion, diced
1 poblano pepper, diced
1 red bell pepper, diced
2 large sweet potatoes, peeled and cut into ½-inch cubes (about 4 cups)
2 cans (15.5 ounces) kidney beans, drained and rinsed
1 can (14.5 ounces) fire-roasted crushed tomatoes
1 can (28 ounces) tomato puree
2 cups water
1½ teaspoons kosher salt
3 tablespoons chili powder
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 tablespoon oregano leaves
1½ teaspoons ground cumin
2 tablespoons lime juice (1 lime)
Sliced jalapeno and diced red onion (optional)

Instructions

Heat 1 tablespoon olive oil in a large pot or Dutch oven, such as a Le Creuset. Crumble in Plant-Based Ground “Beef” and cook until browned, about 8 to 10 minutes. Remove and set aside.

Add 2 tablespoons olive oil into pot and turn to medium-high. Add in diced onion, peppers, sweet potatoes and salt. Cook for 7 to 8 minutes, until onions are translucent.

Reduce heat to medium and add cooked Plant-Based Ground “Beef” along with kidney beans, crushed tomatoes, tomato puree, water, chili powder, smoked paprika, garlic powder, oregano leaves and ground cumin.

Stir and bring to a simmer. Reduce heat and cook for 40 to 50 minutes, stirring occasionally. Add lime juice, taste and adjust seasoning, as needed.

Serve topped with sliced jalapeno and/or diced red onion, as desired.

September 29, 2022October 11, 2022 0 comment

Breakfast Brunch Vegetarian

Egg and Arugula Pesto Pizza

by Reed Dunn September 26, 2022September 26, 2022

Eggs are one of my favorite sources of protein, and they’re great for any meal of the day. This Egg and Arugula Pesto Pizza can be topped with two or three eggs for a dinner that’s satisfying and completely packed with flavor.

My Dairy-Free Pesto is used instead of traditional pizza sauce , and it’s a great pairing for the sunny-side-up eggs. A handful of fresh arugula and some added garnishes – lemon zest, parmesan cheese and chili flakes – really pull the entire pie together.

Plan a pizza party for friends and family with this budget-friendly meal. The dough recipe makes 4 pizzas, so there’s plenty to share without breaking the bank.

Egg and Arugula Pesto Pizza

Reed Dunn Eggs are one of my favorite sources of protein, and they’re great for any meal of the day. This Egg and Arugula Pesto Pizza can be topped with two or… Print This

Serves: 6 to 8 Prep Time: 1 hour Cooking Time: 15 minutes

Rating: 5.0/5

( 3 voted )

Ingredients

For the pizza dough:
2 cups cold water
5 cups bread flour
½ teaspoon active dry yeast
1 tablespoon kosher salt
2 teaspoons olive oil
For each pizza:
3 tablespoons Dairy-Free Pesto
¾ cup mozzarella, freshly shredded
2 eggs
½ teaspoon kosher salt
¼ cup arugula
¼ teaspoon red pepper flakes
1 lemon, zested
2 tablespoons parmesan cheese, freshly grated

Instructions

For the dough: Add 1 tablespoon kosher salt and 2 cups cold water to the bowl of a stand mixer. Stir to combine and add in ½ teaspoon active dry yeast and 5 cups bread flour. Stir to combine.

Cover and let rest for 20 minutes. Drizzle on 2 teaspoons olive oil. Using the dough hook attachment, mix until dough forms a smooth ball, about 3 to 5 minutes.

Remove dough from the bowl and divide into 4 smaller balls. Add to individual containers and cover with plastic wrap. Refrigerate overnight, up to 3 days. When ready to use, let dough rest on the counter for about an hour.

For the pizza: Preheat oven to 450 degrees F. Use your hands to stretch the dough to a 12-inch to 14-inch circle and place on a pizza pan or baking sheet.

Spread 3 tablespoons of Dairy-Free Pesto onto the crust, leaving about 1 inch around the edge of the pizza. Sprinkle with mozzarella cheese and bake for 10 minutes.

Meanwhile, carefully crack eggs into individual small bowls. Remove pizza from oven and pour eggs onto the pizza. Season with kosher salt. Return to the oven and bake for 5 minutes.

Remove pizza from oven and immediately top with fresh arugula, grated parmesan cheese, zest of a lemon and red pepper flakes. Slice and serve.

September 26, 2022September 26, 2022 0 comment

Plant-Based Whole30 Vegan Vegetarian Whole30

Roasted Butternut Squash Soup

by Reed Dunn September 17, 2022September 18, 2022

This favorite recipe has been updated to improve flavor and includes new photography.

Fall is almost here, and that means a plethora of new squash, gourds and other hearty ingredients to play with in the kitchen. I love the changing seasons for many reasons, the first being the excitement of a fresh set of ingredients available in the produce department.

This Whole30-friendly Roasted Butternut Squash Soup is a great way to welcome fall, and this recipe is something that even the most novice cooks can knock out of the park. It’s great as a starter or to make as a main course, serving with a large salad or protein of your choice.

Roasted Butternut Squash Soup

Reed Dunn This favorite recipe has been updated to improve flavor and includes new photography. Fall is almost here, and that means a plethora of new squash, gourds and other hearty ingredients… Print This

Serves: 8 Prep Time: 20 minutes Cooking Time: 50 minutes

Rating: 5.0/5

( 4 voted )

Ingredients

3 lbs. butternut squash, diced (about 2 small squash)
1 yellow onion, sliced
4 stalks celery, chopped
3 cloves garlic, minced
1 teaspoon kosher salt
¾ teaspoon black pepper
1 tablespoons fresh sage, chopped (6 to 8 leaves)
1 cup coconut milk
2 to 3 cups vegetable broth
4 tablespoons olive oil, divided
Chopped chives for garnish (optional)

Instructions

Preheat oven to 400 degrees F. Peel squash and scoop out seeds. Cut squash into 1-inch to 2-inch cubes.

Place cut squash on two large baking sheets. Drizzle with 1½ tablespoons olive oil each, season with salt and pepper. Roast in oven for 15 minutes. Use a spatula to flip squash, rotate pans and place back in the oven for 15 more minutes, or until squash is cooked through and starts to caramelize.

While squash is cooking, prepare onion, celery, garlic and sage.

Heat remaining olive oil in a large pot over medium heat. Once heated, add onion and cook until onions just begin to caramelize (about 20 minutes). Add celery and garlic, cook for 1 to 2 minutes, then add in 2 cups vegetable broth. Bring to a simmer.

Once mixture is simmering, add in roasted squash, sage and coconut milk. Bring back to a simmer and cook for about 5 minutes.

Use an immersion blender* to purée until smooth. For a thinner soup, add additional 1 cup vegetable broth. Taste and adjust salt and pepper, as needed.

Serve with chopped chives as garnish (optional).

*Alternatively, add all ingredients to a blender and run on low, until desired consistency is reached.

September 17, 2022September 18, 2022 0 comment

Plant-Based Whole30 Vegan Vegetarian Whole30

Summer Tomato Gazpacho

by Reed Dunn August 2, 2022August 2, 2022

It’s been said, “If you can’t stand the heat, get out of the kitchen!” But, in this case, you’ll want to get into the kitchen for this seasonal soup that won’t require you to heat up any pots, pans or the oven.

This Summer Tomato Gazpacho is a chilled soup that’s both Whole30 and Plant-Based Whole30 friendly, and it’s packed with flavor from garden-fresh ingredients that are in peak season right now. If you want to kick it up a notch, you can garnish the gazpacho with a couple of spoonfuls of this Shirazi Salad.

Summer Tomato Gazpacho

Reed Dunn It’s been said, “If you can’t stand the heat, get out of the kitchen!” But, in this case, you’ll want to get into the kitchen for this seasonal soup that… Print This

Serves: 6 Prep Time: 10 minutes Cooking Time: 10 minutes

Rating: 5.0/5

( 2 voted )

Ingredients

1½ pounds ripe tomatoes (about 4 large tomatoes)
½ English cucumber
1 red bell pepper
¼ red onion
1 jalapeño pepper*
1 clove garlic
10 to 12 fresh basil leaves
1 teaspoon kosher salt
½ teaspoon cracked black pepper
½ teaspoon ground cumin
2 tablespoons olive oil
2 teaspoons balsamic vinegar
Shirazi salad to garnish, optional

Instructions

Prepare vegetables: Cut tomatoes into large chunks, removing seeds. Peel and rough chop cucumber. Chop red bell pepper and jalapeño pepper, removing seeds and stems.

Add prepared veggies to a blender with the rest of the ingredients. Secure lid and blend on high until smooth.

Pour into glass jars or other air-tight containers with a lid and refrigerate at least two hours, up to overnight. Serve in small bowls with a spoonful of Shirazi Salad to garnish (optional).

*Note: Only use half of the jalapeño pepper to start, if you’re concerned about the spice level.

August 2, 2022August 2, 2022 0 comment

Appetizers Vegetarian

Pimento Cheese Spread

by Reed Dunn July 12, 2022July 13, 2022

There’s a little jar of pimento cheese spread that I grew up eating. It’s one that’s still available on grocery store shelves, and my family ate it on crackers and used it to fill celery sticks, especially during holidays and special occasions. The ingredient list, as with many shelf-stable foods, has some unnecessary additives … so I set out to make my own recipe.

My version of Pimento Cheese Spread is a 5-ingredient throwback to my childhood, and it’s a dipper’s delight when paired with crackers, vegetables or even spread between two slices of toast for the Pimento Cheese Sandwich of your dreams. You can even spread it into a tortilla and make tortilla roll-up appetizers in a snap.

Pimento Cheese Spread

Reed Dunn There’s a little jar of pimento cheese spread that I grew up eating. It’s one that’s still available on grocery store shelves, and my family ate it on crackers and… Print This

Serves: 8 to 10 Prep Time: 15 minutes Cooking Time: 5 minutes

Rating: 5.0/5

( 2 voted )

Ingredients

8-ounce package cream cheese, softened
8-ounce block medium cheddar cheese, shredded
4-ounce jar diced pimento, drained
2 tablespoons mayonnaise
1½ teaspoons cracked black pepper

Instructions

Add ingredients to the bowl of a food processor and pulse until incorporated, stopping to scrape down the sides as needed. Cover and refrigerate until ready to serve.

Recipe Tips:
— Don’t use pre-shredded cheddar cheese. The cellulose in pre-shredded cheese will affect the overall flavor in a negative way.
— Use the shredding blade of your food processor to easily shred cheddar, then change to S-shaped blade to put dip together.
— For a chunkier dip, reserve half of the shredded cheddar and fold it into the dip after everything has been incorporated.

July 12, 2022July 13, 2022 0 comment

Vegetarian

Easy Spinach Stuffed Shells

by Reed Dunn June 14, 2022June 14, 2022

There’s always room for an easy weeknight dinner, especially when it’s as comforting as this baked pasta. Easy Spinach Stuffed Shells is a great vegetarian option for Meatless Monday or any night of the week. It’s filled with nutrient-rich spinach and plenty of cheesy goodness to give you plenty of comfort.

Pair this with a simple side salad or a crusty loaf of bread to make it a full meal.

You can even put this dish together in advance, refrigerate it up to 24 hours in advance, and pop it into the preheated oven to bake. Just add an extra 5 to 10 minutes to the baking time to ensure it’s warmed and cooked all the way through.

Easy Spinach Stuffed Shells

Reed Dunn There’s always room for an easy weeknight dinner, especially when it’s as comforting as this baked pasta. Easy Spinach Stuffed Shells is a great vegetarian option for Meatless Monday or… Print This

Serves: 4 to 5 Prep Time: 25 minutes Cooking Time: 45 minutes

Rating: 5.0/5

( 2 voted )

Ingredients

20 to 24 Conchiglioni (large pasta shells)
15 ounces ricotta cheese
1 cup skim-milk mozzarella cheese, shredded
½ cup parmesan cheese, fresh grated (plus more for serving)
1 egg
1 to 2 tablespoons olive oil
3 cloves garlic, minced
5 cups fresh baby spinach, packed
¼ cup fresh basil, chopped
1 teaspoon kosher salt
½ teaspoon black pepper
1 jar (24 ounces) marinara or pasta sauce

Instructions

Preheat oven to 350 degrees F. Prepare pasta shells according to package directions. Drain, rinse and set aside.

Meanwhile, add olive oil to a large skillet heated to medium-high. Once oil is hot, add minced garlic and baby spinach. Stir and cook until spinach is wilted down, about 3 to 5 minutes. Remove from heat.

In a large bowl, add ricotta, mozzarella and parmesan cheeses with one egg. Stir together until combined. Add fresh basil, salt and pepper, along with slightly cooled spinach mixture. Stir and set aside.

Spread half of the pasta sauce evenly into an oven-safe dish. Use a spoon to generously scoop cheese and spinach mixture into shells, placing each into the sauce with the stuffed side facing up. Continue filling shells and nestle them into the baking dish, until it is filled.

Spoon the remaining pasta sauce onto the stuffed shells, filling in extra spaces between the shells. Cover the dish with aluminum foil and place on middle rack of the preheated oven for 25 to 30 minutes.

Remove the foil and cook for an additional 15 to 20 minutes, until sauce begins to bubble. Take the dish out of the oven, shred fresh parmesan onto the top of the shells (optional) and let rest for 5 minutes before serving.

June 14, 2022June 14, 2022 0 comment