Chambord Hugo Spritz

Ingredients

• 3 parts prosecco
• 2 parts soda water 
• 1 part Chambord (black raspberry liqueur)
• 1 part St. Germain (elderflower liqueur)
• Ice
• Garnish: mint, raspberries, blackberries, etc.

1-2-3 Italian Cocktail

From here

Ingredients

• 1 part Campari
• 2 parts Prosecco
• 3 parts unsweetened cranberry juice
• Ice
• (Optional garnish: orange peel or similar)

Comments

• Optimal to make a pitcher of it with e.g. 1 part = 1 cup

Kimchi Triple Grilled Cheese with Tomato Gochujang Soup

Adapted from here

Ingredients

• Kimchi Cheese Toastie 
• 4 slices sourdough 
• 1 cup vegan kimchi 
• 1/2 tbsp gochujang 
• 1 tsp sesame oil 
• 1 tsp toasted sesame seeds 
• 4 tbsp green onions 
• olive oil
• parmesan
• mozzarella
• cheddar 
• Tomato Gochujang Soup 
• 2 medium tomatoes 
• 1/2 medium carrot 
• 2 tsp gochujang 
• 150 g silken tofu (1/3 of a package)
• 3 tbsp nutritional yeast 
• 1 tsp mixed herbs aka italian herbs
• 2 cloves garlic
• 1/2 tsp salt
• Garnish
• olive oil
• chopped coriander

Instructions

1. Preheat oven to 400F. Roast tomatoes, carrots, and garlic for 10 minutes. Take out garlic and continue roasting the veg for 10 more minutes.
2. Combine vegan kimchi with gochujang, sesame oil, sesame seeds and green onions.
3. Grab a slice of sourdough and add half of the filling. Shred 3 different types of vegan cheese or add shredded cheese on top. Cover with another slice, pressing lightly to help everything stay together.
4. Repeat this for a second sandwich if making two.
5. On a pan, add olive oil and place your sandwich. Drizzle some olive oil on top. Once toasted, flip over carefully toast the other side until bread is golden brown and the cheese melts.
6. Once grilled, slice the sandwiches in half and set them aside while you make the soup.
7. To a blender, add roasted tomato, carrot and garlic. Add silken tofu, herbs and spices and blend until smooth. Pour into a bowl and garnish with more olive oil and coriander.

Comments

• Only really makes 2 servings
• Soup is very rich; small portions are good
  
  

Potato Veggie Casserole

From here

Ingredients (seasoning)

• 3 tablespoons nutritional yeast
• 1 teaspoon kosher salt
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dry parsley
• ½ teaspoon dry thyme
• ½ teaspoon chili powder
• ¼ teaspoon black pepper
• ¼ teaspoon white pepper

Ingredients (casserole)

▢

• 2 large Russet potatoes see note #1
• 2-3 tablespoons canola oil divided
• 1 small broccoli crown
• ½ medium zucchini
• 1 medium green bell pepper any variety works
• ½ small red onion
• 8 ounces baby bella mushrooms
• 15 ounce can chickpeas drained, rinsed, and patted dry
• 1-2 cups shredded mozzarella cheese
• balsamic glaze, to taste optional

Instructions

1. Preheat the oven to 400F.
2. In a small bowl or jar, whisk together the seasoning blend: nutritional yeast, salt, paprika, garlic powder, onion powder, parsley, thyme, chili powder, black pepper, and white pepper.
3. Clean the potatoes and dice them potatoes into ½-inch pieces. I keep the skins on the potatoes but you can peel them if you prefer.
4. Add the diced potatoes to a 9x13-inch or similarly sized baking dish. Drizzle with half of the oil (1 tablespoon) and half of the seasoning blend. Use a spatula to coat the potatoes well. Try to keep the potatoes from overlapping too much.
5. Roast the potatoes at 400F for 25 minutes, or until they are mostly done. They should be easy to mash, but not entirely roasted. Use a potato masher (or a fork) to smash about half of the potatoes in the baking dish.
6. While the potatoes roast, prep the vegetables. Cut the broccoli into small florets, thinly slice the zucchini into half moons, chop a bell pepper in to 1-inch pieces, thinly slice ½ of a small red onion, and remove the stems from the baby bella mushrooms. Quarter the mushroom caps.
7. Once the potatoes are removed from the oven and half are smashed, add the vegetables and drained chickpeas. Add the remaining oil (1 tablespoon or more as needed) and seasoning blend. Toss with a spatula to coat.
8. Return the baking dish to the oven for 20-25 minutes. If using a deep baking dish (like the one in the pictures), I recommend removing from the oven halfway through and and stirring.
9. Remove from the oven when the veggies are vivid and tender, but still with a slightly crisp texture. Top with 1 cup of shredded mozzarella. For a cheesier casserole, stir additional cheese into the veggies.
10. Bake until the cheese is golden and bubbling, another 5-10 minutes. Remove from the oven and drizzle with balsamic glaze (optional.) Enjoy!

Comments

Might be good to layer in the mozzarella rather than just put it on top

Pesto Beans

 

From here

Ingredients

• 8 tablespoons olive oil
• ¼ cup pine nuts or sliced almonds
• ½ teaspoon ground turmeric
• Salt and pepper
• 3 large shallots, sliced thinly (about 2 cups)
• 5 garlic cloves, sliced thinly
• 2 (15.5-ounce) cans cannellini beans or other creamy white beans, drained
• 1 cup vegetable or chicken stock
• 1 cup finely grated Parmesan (about 4 ounces), plus more for serving
• 1½ cups tightly packed basil leaves, preferably Genovese
• 1 lemon, cut into wedges, for serving

Instructions

1. Heat 6 tablespoons of the olive oil over medium-low in a 12-inch skillet or small Dutch oven. Add the pine nuts and, when the oil starts sizzling, stir occasionally until golden brown, about 5 minutes; turn off heat. Stir in the turmeric and season lightly with salt and pepper. Transfer to a small serving bowl.
2. Heat the remaining 2 tablespoons of olive oil over medium-high in the same skillet. When warm, add the shallots and a pinch of salt. Cook, stirring until just softened, about 3 minutes. Stir in the garlic, and when sizzling (about 1 minute), stir in the beans and stock. Bring to a simmer then turn heat down to low.
3. In a few additions, sprinkle in the cheese, stirring vigorously to combine. When the cheese has melted into the broth and the mixture looks creamy, season to taste with salt and then turn off the heat. While the beans are still hot, tear the basil leaves (or roughly chop, if you prefer) and stir into the beans.
4. Serve hot, in bowls or on plates, drizzled with the sizzled nut oil, a squeeze of lemon juice and more black pepper and grated Parmesan, if desired.

Comments

Go a little lighter on the cheese

Curried Egg Salad Sandwiches

Modified from here

Ingredients

• 6 hard boiled eggs
• 1 unpeeled red apple, chopped
• ¾ cup dried cranberries
• ½ cup thinly sliced celery
• ¼ cup chopped pecans
• 2 tablespoons thinly sliced green onions
• ¾ cup mayonnaise
• 2 teaspoons lime juice
• 1 teaspoon curry powder
• 12 slices bread
• 12 lettuce leaves

Instructions

Mix non-bread ingredients, then put on bread!

Cucumber Sandwiches

From here

Ingredients

• 1 English cucumber, peeled and sliced into thin rounds
• Salt
• 8 ounces whipped cream cheese
• ½ cup chopped fresh dill
• 28 slices soft white sandwich bread
• Freshly ground black pepper

Instructions

1. Place the cucumber rounds in a colander. Lightly salt them and let sit until water droplets form on the slices, 15 to 20 minutes. Lay out some paper towels or a clean kitchen towel, place the cucumber slices on top and pat them dry.
2. Mix the cream cheese and dill together in a small bowl. Season with salt to taste. Stack slices of white bread and cut off the crusts.
3. Slather each slice of bread with the cream cheese mixture. Put the cucumber rounds on half the slices of bread, overlapping the rounds slightly. Grind pepper on top and sandwich with the remaining slices of bread. Cut in half to make rectangles.

Comments

There's probably some trick to get them neater-looking...