Sage Plant-Based Bistro and Brewery’s Festival Burrito
- 3 oz Marinated Jackfruit
- 4 oz Brown Rice
- 4 oz Black Beans
- 2 oz Lettuce
- 2 oz Guacamole
- 2 oz Pico de Gallo
- 2 oz Pickled Cabbage
- 4 oz Habanero Hot Sauce
- 4 oz Lemon Juice
- 8 oz Vegan Cream Cheese
- 1 Whole Wheat Tortilla
Hinterhof’s Vegan Maultaschen with White Wine Lemon Butter Sauce
- 1 pack Frozen Spinach
- 2 cups Green Peas
- 2 cups Mashed Potatoes
- 1 Red Onion
- 2 Garlic Cloves
- ½ cup Vegan Cream Cheese
- 2 tbsp Vegetable Oil
- Salt
- White Pepper
Pasta Dough
- 5 cups Flour
- 1 tbsp Salt
- 2 cups Water
- ¼ cup Oil
White Wine Lemon Butter Sauce
- 1 Red Onion
- 3 Garlic Cloves
- ¼ cup Vegan Butter
- 2 cups White Wine
- 1 Lemon
- 4 cups Vegetable Broth
- 3 tbsp Corn Starch
- Salt
- White Pepper
Garnish
- Red Onions
- Parsley
Pour water and oil into the well.
If kneading by hand, incorporate the oil and water into the flour until a ball of dough forms, then turn the dough out on a lightly floured surface and knead for about 5 minutes.
Take the first half and roll the dough out on a floured surface into a long oval shape, (approximately 1/8 of an inch thick.)
(The moisture from wetting the dough will help seal the dough together so that it does not open during the cooking process.)
Then, with a sharp knife or scraper, cut through where the dough has been depressed with the spoon handle.
Repeat procedure with the other half of the dough and filling.
Place maultaschen on a floured sheet pan.
Continue on with the remaining maultaschen, being careful to not put too many in the water at once.
Return sauce to sauce pan, bring back to a simmer, and add lemon juice, salt, pepper and sugar to taste.
Add 1/4 cup freshly chopped parsley.
Once oil is shimmering, carefully lay maultaschen in the oil and fry each side until golden brown, (about 3 minutes each side).
Garnish with freshly chopped parsley.
Yoga-urt’s Almond Milk, Almond Pulp Pie Crust and Pie
- 5 cups Water
- 1 cup Almonds
- 1 ½ cups Almond Flour
- 1 tsp Vanilla Extract
- 3 tbsp Coconut Oil
- 1 tbsp Coconut Syrup
- 1 pinch Salt
- ¼ tsp Baking Soda
- 3 Dates
- 1 Pie Crust
- Vegan Soft Serve
Set Almond milk aside.
(If you are adding a filling that does not require further baking, bake until the crust is lightly golden around the edges.)
PBJ.LA’s Double Chocolate Marshmallow Fluff Sandwich
- 1 tbsp Coconut Oil
- 1 pk Vegan Marshmallows
- 1 cup Aquafaba
- ¼ tsp Vanilla Extract
- ¾ tsp Chocolate Extract
- 1 tbsp Cocao Powder
- ¼ cup Vegan Chocolate Chips
- 1 dollop Peanut Butter
- 2 slices of Sourdough Bread
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