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Sage Plant-Based Bistro and Brewery’s Festival Burrito

YIELDS 1 Serving
Ingredients
  •  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
Directions
1. Heat marinated jackfruit on a skillet until hot.
2. While jackfruit is heating, make habanero cream cheese by mixing hot sauce, lemon juice and vegan cream cheese in a blender.
3. Warm tortilla on grill or large pan.
4. Lay tortilla out flat and add remaining ingredients, including 2 oz habanero cream cheese in a line along the middle.
5. Fold into a burrito.
6. Place burrito on grill and grill both sides until lightly brown.
7. Serve

Hinterhof’s Vegan Maultaschen with White Wine Lemon Butter Sauce

YIELDS  1 Serving
Ingredients
Vegan Maultaschen Filling
  •  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
Directions
1. Sauté chopped red onion and garlic in oil until lightly caramelized.
2. Squeeze all liquid from spinach and lightly chop.
3. Place spinach, peas, potatoes, onions, garlic and cream cheese in a bowl, and mix until well combined. Salt and pepper to taste.
4. Put a large pot of water on to boil (add some salt to water).
5. In a large bowl or stand mixer, sift flour and salt together, then make a well in the center of the bowl.

Pour water and oil into the well.

6. If using a stand mixer, use the dough hook and knead for approximately 5 minutes (or until the dough is smooth).

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.

7. Cut the dough into two parts.

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.)

8. Spoon half of your filling down the center of the dough that is rolled out. Take one side of the dough, lift it and lay it over the filling.
9. Slightly wet the dough on the other side of the filling, then lift and lay it over the filling and dough from the first side.

(The moisture from wetting the dough will help seal the dough together so that it does not open during the cooking process.)

10. Now, with a small rolling pin or the handle of a wooden spoon, carefully press down on the filled dough every 3-4” and on each end.

Then, with a sharp knife or scraper, cut through where the dough has been depressed with the spoon handle.

11. Pick up each maultasche, and seal the ends completely by pinching the dough together.

Repeat procedure with the other half of the dough and filling.
Place maultaschen on a floured sheet pan.

12. Gently lower Maultaschen with a slotted spoon or spider into boiling water for approximately 6-8 minutes.
13. Gently lift maultaschen out of water and set aside for a minute to dry a bit.

Continue on with the remaining maultaschen, being careful to not put too many in the water at once.

14. In a large sauce pan, sauté red onion and garlic in vegan butter until fragrant and slightly caramelized.
15. Deglaze pot with white wine and cook off for a couple of minutes.
16. Add vegetable broth and bring to a simmer for 10 minutes, then strain through a fine mesh strainer.
17

Return sauce to sauce pan, bring back to a simmer, and add lemon juice, salt, pepper and sugar to taste.

18. In a separate bowl, mix cornstarch with some water or vegetable broth and add to the pot a little at a time (until the sauce reaches the desired consistency).

Add 1/4 cup freshly chopped parsley.

19. In a frying pan, heat up 1/4 cup oil.

Once oil is shimmering, carefully lay maultaschen in the oil and fry each side until golden brown, (about 3 minutes each side).

20. Place maultaschen in a large pasta bowl, top with sautéed red onion rings and pour sauce over.

Garnish with freshly chopped parsley.

21. Enjoy!

Yoga-urt’s Almond Milk, Almond Pulp Pie Crust and Pie

YIELDS  1 Serving
Ingredients
Almond Milk
  •  5 cups Water
  •  1 cup Almonds
Almond Pulp Pie Crust
  •  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
Pie
  •  1 Pie Crust
  •  Vegan Soft Serve
Directions
1. Blend water and soaked almonds together in blender.
2. Remove contents from blender and strain through nut milking bag into large container.

Set Almond milk aside.

3. Use remaining nut contents to make almond flour.
4. Oil 9 inch pie dish and preheat oven to 350 degrees F.
5. Blend almond flour, coconut syrup, dates, baking soda, and salt in food processor. (Pulse several times.)
6. Add vanilla and dispense small pieces of coconut oil over top. (Pulse until the mixture forms a ball)
7. Press dough evenly into 9 inch pie dish, working the dough all the way up the sides. (For added ease, I like to press the dough ball into a flat disc first.)
8. With a fork, prick the crust several times over the bottom and sides, and then bake for 8-12 minutes.

(If you are adding a filling that does not require further baking, bake until the crust is lightly golden around the edges.)

9. Fill fresh pie crust with vegan soft serve of choice.

PBJ.LA’s Double Chocolate Marshmallow Fluff Sandwich

YIELDS  1 Serving
Ingredients
  •  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
Directions
1. Melt coconut oil and marshmallows together in pan.
2. Mix Aquafaba in electric mixer.
3. Add vanilla extract and chocolate extract to aquafaba mixture when valleys and peaks appear.
4. Add cocoa powder to marshmallows.
5. Combine marshmallow into mixer
6. Add vegan chocolate chips
7. Scoop a dollop of peanut butter and a dollop of fluff on bread.
8. Trim crust from sandwich.
9. Serve.

All Photos/Copyright@2020 Inspired. LLC

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