Baked Lemony "Oh My Goodness" Gnocchi

An EASY recipe using my favorite pasta, gnocchi!

Gnocchi is traditionally a dumpling style pasta made with potatoes. There are many versions that I love to make from scratch, however, it’s quite a task. This recipe uses pre-made gnocchi to enable you to have a delicious and filling dinner, super fast!

Servings: 3-4

Ingredients:

  • 12 oz. pre-made gnocchi (I used this frozen gluten-free version by Capello’s)

  • 1 head cauliflower

  • 1-2 tablespoons olive oil

  • 1/2 cup cashews

  • 1/2 cup unsweetened milk of your choice (I used Whole Food’s Almond Milk)

  • 1 clove garlic, peeled

  • 1/4 teaspoon salt

  • 2 tablespoons lemon juice

  • Optional: Crushed red chili peppers, parsley, additional salt and pepper for taste

How-To:

  1. Pre-heat the oven to 425 degrees.

  2. Chop the cauliflower into bite sized pieces and rinse.

  3. Place the cauliflower on baking sheet lined in parchment paper. Drizzle with the 1-2 tablespoons of olive oil and sprinkle with a pinch of salt and pepper. Roast it for 30-35 minutes, stirring at the half way point of roasting.

  4. Make the lemony sauce: Using a high speed blender, blend the milk and the cashews until smooth. (If you don’t have a high speed blender, soak the cashews in the milk for 20-30 minutes and blend in a regular blender. Soaking will help break down the cashews enough to allow you to have a smooth sauce). Next, add in the garlic, lemon juice, 1/4 tsp. salt. Blend until smooth. Add more milk if the sauce is too thick for your tastes. Set sauce aside.

  5. Place the gnocchi on a separate baking sheet lined in parchment paper. Bake for 15-20 minutes, or until golden brown, stirring at the half point of baking. NOTE: The amount of time your gnocchi needs to bake is determined whether it was frozen or not. Frozen may need a bit more time; unfrozen may need less time. Trader Joe’s frozen cauliflower gnocchi always needs a bit more baking time, as I’ve experimented with it too.

  6. When the cauliflower and gnocchi are done, place in a large bowl and pour the lemony sauce on top. Stir or toss gently to coat.

  7. Place a serving in a bowl, top with crushed red chili peppers and/or parsley if desired. Enjoy!

Tips and Tricks:

  • Tailor this to fit your tastes. Add more or less lemon juice, add additional roasted veggies or more/less salt and pepper. Cooking should be fun, so experiment and see what works for you!

  • Adding the lemon juice AFTER you blend together the almond milk and the cashews helps keep the milk from curdling. (Lemon juice added to milk basically turns it to buttermilk…..which can be awesome if needing a substitute for buttermilk!).

 Photography, food creation and styling by Carolyn J. Braden

Photography, food creation and styling by Carolyn J. Braden

Did you make this recipe? Leave me a comment or fill out the form below! I love to hear how people made my recipes their own! Or, post it to social media and tag it #carolynsdailydishes

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7 Day #MealPlanning with Carolyn: 9/15/18-9/21/18

I meal plan my dinners for seven nights every Friday, so I figured I'd pass along the work I do to help others!

Use my planning as a guide to help you plan meals, or use my plans as is.

Most meals I plan are vegetarian, plant-based or vegan, but when the recipes I choose aren't, I make adjustments to suit our dietary needs. You can do the same!

Here are links to the meals I plan to create for dinner for the week of Saturday, 9/15 to Friday, 9/21

  1. Pasta with Cheese and Broccoli via Oh My Veggies

  2. Vegan Taco Spaghetti via Neurotic Mommy

  3. Herb Zucchini and Kale Egg Bake via Sweet Peas and Saffron

  4. Harvest Power Bowl via Blissful Basil

  5. Now…That’s Good! Lime “Chicken” Wraps via ME! (Recipe coming soon!)

  6. Baked Lemony Oh My Goodness Gnocchi via ME!

  7. Night off from cooking

Need more meal plans already created for you? Check out Carolyn's Daily Dishes for a weekly list of "what's cookin'" in my home, plus links to the recipes!

See how my meals turn out by checking out my Instagram feed!

Want to know more about meal planning? Check out this Tips and Tricks guide to see how I meal plan. Use my ideas or be inspired by them!

7 Day #MealPlanning with Carolyn - 9/8/18 to 9/14/18

I meal plan my dinners for seven nights every Friday, so I figured I'd pass along the work I do to help others!

Use my planning as a guide to help you plan meals, or use my plans as is.

Most meals I plan are vegetarian, plant-based or vegan, but when the recipes I choose aren't, I make adjustments to suit our dietary needs. You can do the same!

Here are links to the meals I plan to create for dinner for the week of Saturday, 9/8 to Friday, 9/14

  1. Cucumber Avocado Spring Rolls via Naturally Ella

  2. Sesame Green Beans with Quinoa and Eggs via Naturally Ella

  3. Magic Mexican Stuffed Sweet Potatoes via ME (Recipe coming soon!)

  4. Crispy Lemon Cauliflower via Chocolate Covered Katie

  5. Brinner for Dinner: Better than Paris Crepes via Lauren's Latest

  6. Jerk Chickpea Wraps with Habanero Aioli via Oh My Veggies

  7. Night off from cooking

  8. Snack or breakfast option: Chocolate Peanut Butter Oats with a Protein Punch via ME!

Need more meal plans already created for you? Check out Carolyn's Daily Dishes for a weekly list of "what's cookin'" in my home, plus links to the recipes!

See how my meals turn out by checking out my Instagram feed!

Want to know more about meal planning? Check out this Tips and Tricks guide to see how I meal plan. Use my ideas or be inspired by them!

SMASHED Chickpea Salad with Nuts and Berries

An EASY recipe that I reminds me of a salad I made at my very first real job, LC's Deli in Louisville, KY. The deli no longer exists, but the memory of their Walnut Chicken Salad still lingers in my brain. Actually, all their food does, as it was awesome! Being vegetarian now, I created this version of it, which is very similar to the one I used to make at the deli.

Servings: 6-8

Ingredients:

  • Two 15.5 oz (or comparable size) cans of chickpeas, rinsed and drained
  • 2 cups red grapes, rinsed
  • 1 cup chopped walnuts
  • 1/2 cup mayo (I used Sir Kensington's Fabanaise, a vegan mayo)
  • 1/2 teaspoon salt

How-To:

  1. Place chickpeas in a large mixing bowl. Use a fork to smash them. No need to smash every single one; just the majority. (See the photo below for a good idea on what they should look like after smashing).
  2. Halve the grapes with a knife. Add them to the smashed chickpeas.
  3. Add walnuts, mayo and salt to the grape and chickpea mixture.
  4. Lightly mix until all ingredients are incorporated.
  5. Serve with crackers, on a sandwich, on a bagel, or with my favorite, Nut-Thins!

Tips and Tricks:

  • Tailor this salad to fit your tastes. See what other combinations you can come up with! Add in a different fruit, like blueberries or cranberries in lieu of the grapes. Or, try a green grape instead of red. Add almond slivers instead of walnuts. The possibilities are endless!
  • Did you know that a grape is scientifically a berry, but a strawberry is not? Mind-blown! Check out this article to learn more!

Did you make this recipe? Leave me a comment below! I love to hear how people made my recipes their own! Or, post it to social media and tag it #carolynsdailydishes

 Smashed Chickpeas, Photo by Carolyn J. Braden

Smashed Chickpeas, Photo by Carolyn J. Braden

 Food prepared and photographed by Carolyn J. Braden

Food prepared and photographed by Carolyn J. Braden

Put the Lime in the Margarita Salsa

An EASY and refreshing salsa! It's perfect for your next picnic, party or any gathering.

Servings: 6-8

Ingredients:

  • 1 15 oz (or comparable size) canned black beans, rinsed and drained
  • 1 15 oz (or comparable size) canned corn, rinsed and drained
  • 1/2 a red pepper, chopped
  • 1/2 a green pepper, chopped
  • 1 tomato, diced
  • juice from one lime (about 4 tablespoons, depending on the size)
  • 1/4 teaspoon salt

How-To:

  1. Place all ingredients into a large bowl.
  2. Lightly mix until ingredients are incorporated.
  3. Serve with tortilla chips.

Tips and Tricks:

  • Roll the lime on a countertop prior to cutting and juicing. The rolling loosens the flesh of the fruit to allow you to squeeze the juice more easily and effectively.
  • You could used bottled lime juice for this, but fresh tastes slightly better.
  • Add more lime juice for even more tang!
  • Add some avocado for a creamy addition.

Did you make this recipe? Leave me a comment below! I love to hear how people made my recipes their own! Or, post it to social media and tag it #carolynsdailydishes

 Food preparation and photography by Carolyn J. Braden

Food preparation and photography by Carolyn J. Braden

Vegan Smothered and Covered Ranch Taco Fries

This is a #husbandapproved meal for sure! We eat these fries with a fork and always want seconds!

Servings: 4-5

Ingredients:

  • 1 32 oz. bag of frozen french fries (I used shoestring once and crinkle cut the next-use what you like)
  • 4 tablespoons taco seasoning (I used Simply Organic brand)
  • 1 teaspoon salt
  • 8 oz. frozen corn (I like to use fire roasted corn)
  • 1 15.5 oz canned chickpeas (Hold onto the liquid (aquafaba) that the chickpeas are in as you'll use it for the fries).
  • 1 tablespoon oil (I use olive oil)
  • 1 15 oz. can black beans, drained, rinsed
  • 1 recipe of my Vegan Ranchy-Rancherson Dressing
  • 1 recipe of my Vegan Jala-hollaaa-peno Cheese Sauce

Optional ingredients: Chopped tomatoes, nacho jalapeño slices, avocado

How-To:

  1. Pre-heat the oven to 425 degrees.
  2. Empty the fries into a large bowl. Add the taco seasoning. Toss to combine.
  3. Drain the can of chickpeas OVER the seasoned fries. (Then rinse and set chickpeas aside for later use).
  4. Toss the seasoned fries with the aquafaba (chickpea liquid) until coated. (The aquafaba makes the fries bake to a nice and crispy finish. I don't know why it works, but it does AND it doesn't add any additional flavor to the fries).
  5. Spread the fries out onto a parchment lined cookie sheet. Sprinkle with the salt. Bake in the oven for 40-45 minutes. (I always do a set of 20 minutes, then use a spatula to stir them around, then bake for 20 more minutes). NOTE: The type of fry you use may determine a little more or less baking time. Monitor these the first time you make them.
  6. While the fries are baking, add the oil to a large skillet (I used a cast iron). Add the corn. Cook on medium heat until cooked through (about 10 minutes). When the corn is cooked, add the rinsed chickpeas and the rinsed and drained black beans.
  7. Heat the chickpea, corn and bean mixture on medium heat for 5 minutes, or until well-heated. Remove from heat. (At this point, I placed a lid on the mixture to keep it warm).
  8. Make the Vegan Ranchy-Rancherson Dressing (or use your own pre-made ranch dressing) and set aside.
  9. Make the Vegan Jala-hollaaa-peno Cheese Sauce and set aside. You don't HAVE to add this to the fries (as the ranch alone is really, really yummy, but we like it, so we add it).
  10. When fries are done, remove from oven. Place a handful on a plate. Put a couple of spoonfuls of the chickpea, corn and bean mixture on top of the fries. Drizzle some ranch and some cheese sauce on top.
  11. Add any additional toppings as desired, serve and enjoy! We use a fork to eat this dish.

Tips and Tricks:

Make this vegan, or not! If you aren't vegan, add some bottled ranch dressing and some nacho cheese sauce on top of the taco seasoned fries.

Did you make this recipe? Leave me a comment below! I love to hear how people made my recipes their own! Or, post it to social media and tag it #carolynsdailydishes

Carolyn Braden Smothered and Covered Ranch Taco Fries 1.jpg

Vegan Ranchy-Rancherson Dressing

"Ranch! Are you making something for dinner that includes ranch dressing?! I'm up for anything with ranch!" ---Quote from Tommy Braden, my husband, when he saw the menu list for dinner tonight.

Oh, this creamy and deeee-licious ranch is completely vegan and awesome!

Yield: Approx. 1 1/4 cups

Ingredients:

  • 3/4 cup vegan mayo (I use Sir Kensington's)
  • 1/2 cup almond milk
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon salt
  • 2 tablespoons fresh dill, chopped (or more if you like dill as much as my husband)
  • 1 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/2 teaspoon onion powder

How-to:

  1. Place all ingredients in a blender (high speed or regular) until mixed. You could also just place them all in a bowl and whisk by hand. Do what is easiest for you!

Tips and Tricks:

  • This recipe creates a thinner dressing. If you don't care for the thin consistency, try decreasing the almond milk amount to 1/4 cup. If you do this, you may want to decrease the salt amount a bit too.
  • Serve on salads, baked potatoes, as a dip for french fries or more!

Did you make this recipe? Leave me a comment below! I love to hear how people made my recipes their own! Or, post it to social media and tag it #carolynsdailydishes

 Photography and Food Preparation by Carolyn J. Braden

Photography and Food Preparation by Carolyn J. Braden

Vegan Jala-hollaaa-peno Cheese Sauce

I LOVE this easy cheesy spicy sauce so much! It's very similar to my Easy Vegan Smoky Cheddar Cheese sauce, with some slight variation. It's got a bit of a kick, but it is oh, so yummy!

Ingredients:

  • 3/4 Cup Cashews
  • 1 Tablespoon Apple Cider Vinegar
  • 2 Tablespoons Nutritional Yeast
  • 1/2 Teaspoon Salt
  • 1/2 Cup Almond Milk
  • 3-4 slices of pickled jalapenos (I used  Hatch Organic Nacho Sliced Jalapenos) Add more or less, depending on your level of spicy tolerance.

Directions:

Place all ingredients in a high speed blender and blend until smooth. Enjoy!

Tips and Tricks:

  • This recipe makes about 8 oz.
  • If you don't have a high speed blender (like a Vitamix or a Magic Bullet, my favorites!), then soak the cashews in the almond milk for about 30 minutes before mixing in a regular blender.
  • You could also make this in a food processor, but may need to blend a little longer to make it smooth.
  • Serve on tacos, as a dipping sauce for fries or chips! YUM!

Did you make this recipe? Leave me a comment below! I love to hear how people made my recipes their own! Or, post it to social media and tag it #carolynsdailydishes

 Photography and Food Preparation by Carolyn J. Braden

Photography and Food Preparation by Carolyn J. Braden