We gathered UFA workers and members to create the ideal upcycled cuisine for the Christmas season. This sustainable and delectable menu includes a rescued squash appetizer, sesame milk spiced potatoes, pizza with spent grain and cashew “meat,” and TWO desserts.
Spaghetti with Herbed Brie and Braised Onions as an appetizer
2-tablespoon salted butter
3 minced or gratified garlic cloves
12 teaspoon of red pepper flakes, crushed
1-2 Tbsp freshly chopped thyme, sage, or any herbs of your choice.
1 cup of whole milk, almond milk, or coconut milk in a can.
12 oz. cubed brie
To taste, add kosher salt and black pepper.
ImPASTA in a 40oz package! Rings of spaghetti squash (4 rings), with the most moisture squeezed out.
Process
Set the oven to 500 degrees Fahrenheit.
Cut the onions in half lengthwise, then get rid of the papery, dry layers of skin.
Make sure the onion stays together by trimming the tops and bottoms. Put in a baking dish with the onions spread out in a single layer without touching.
Mix the melted butter, salt, and water in a bowl. Pour the finished mixture over the onions. Bake for 40 minutes with a foil cover on tightly.
Turn the onions over after removing the foil. Make sure they don’t get damaged. Bake the onions for a further 40 to 50 minutes, baste them every ten minutes. The onions are done when the sauce has been reduced to a gravy and the onions are tender and caramelized on top.
Remove the imPASTA! from the package and apply to the skin’s surface. You can compost skin. Shred the squash to perfection. Even when the squash doesn’t shred properly, the exterior is still delicious. Squeeze the extra liquid out of the squash shredded using your hands or a cheesecloth. As spaghetti squash contains more than 90% water, the amount that comes out will surprise you. The squash strands won’t be harmed by this.
Melt the garlic and 2 tablespoons of butter in a medium skillet. Sauté for about 2 minutes, or until the garlic is aromatic. Add the milk, Brie, herbs, and red pepper flakes. Add salt and pepper to taste. Stirring continuously until smooth and creamy, bring to a gentle simmer over medium heat. Get rid of the heat.
Serve the squash hot with onions on top after tossing it in the cheese sauce.
To decorate, drizzle additional gravy sauce and chopped herbs.
Ingredients for Double Veggie Mash with Truffle Mushroom Gravy
Mash of Potato and Parsnip
3 chopped and peeled russet potatoes
1 large parsnip, chopped after peeling
1.5 cups of warmed Original Hope and Sesame®
Extra Virgin Olive Oil, 3 Tbsp.
Salt, as desired
shallots as a garnish
mushroom gravy with turds
2 tablespoons of vegan butter
Extra Virgin Olive Oil 2 Tablespoons
12 a little chopped Spanish onion
1 spiky rosemary
1/2 tsp. salt
Sliced button mushrooms in 2 Quarts
All-Purpose Flour, 2 12 Tbsp.
1/9 cup white wine
Roasted garlic puree, 2 12 cups
2 cups of Hope and Sesame® original
Black truffle paste, 1 tablespoon
Process
Add the potatoes, parsnips, and plenty of salt to a saucepan. Once fork-tender, drain the water and transfer the food to a food processor or ricer.
Once the potatoes have been riced, add the hot Original Hope and Sesame® Sesammilk and stir until smooth. Add extra virgin olive oil and salt to taste, then keep warm until required.
Melt the plant-based butter and olive oil in a saucepot over medium heat before stirring in the Spanish onion and thyme. sweat till you are clear.
Add the button mushrooms in slices and cook until browned. Cook for a further two to three minutes after adding the all-purpose flour.
Reduce the white wine in the pot until it becomes thick. Mix in Original Hope and Sesame® Sesamemilk along with the roasted garlic purée.
Add to a blender, then process until smooth on high speed. Add the black truffle paste, then warmly serve. If necessary, add more sesame milk to achieve the appropriate consistency.
Enjoy the mashed potatoes with gravy!
Ingredients for the Upcycled Christmas Wreath Pizza
Pancake crust
ReGrained Pizza Crust Mix, 1 pouch
1 cup plus 2 tablespoons of hot water
When handling dough, add flour.
1 tablespoon olive oil
vegan icing
Pesto, one cup
a choice of 12 cups of shredded cheese (vegan or dairy)
Caju Love Cashew Fruit Meat, 1 package
Italian seasoning, 1 tablespoon
3 minced garlic cloves
Basil Leaves, 1/2 Cup
ten cherry tomatoes, cut in half
Process
ReGrained Pizza Crust Mix and hot water should be mixed thoroughly in a medium bowl.
Move the dough to a work area that has been lightly dusted with flour, gently oil your hands, and knead the dough until a smooth ball forms, adding more flour as necessary.
Turn to coat in the oil as you transfer to lightly greased bowls.
After around 90 minutes, cover the bowl and allow it to rise in a warm location until it has doubled in size.
Set the oven to 400°F.
For better handling, add additional flour to a clean surface. Pizza dough can be rolled out or stretched.
To build your “wreath” shape, find an object with a diameter of about 11 inches, set it on the pizza dough, and cut around it.
Place the middle of the pizza dough around a smaller, circular item with a diameter of about 4″ and carefully cut around it. Remove the item, then carefully scrape away the extra pizza dough from the wreath’s center.
Repeat the procedure with the second ball of dough, gathering any leftover dough.
TIP: To reuse the dough, cut out leaf or star shapes from the second wreath’s leftover dough.
Put the sliced dough on a baking sheet that has been lined with parchment paper, and oil the dough’s edges.
The Cashew Fruit meat, spices, and garlic should all be combined in a bowl.
Spread the pesto evenly throughout the dough after spooning it on. On the dough, distribute the cheese and cashew fruit mixture. On top, arrange the tomatoes and basil leaves.
Bake for 14 to 18 minutes, or until the cheese is bubbling and brown. 10 minutes should pass before serving.
Chocolate Chip Cookie Cheesecake Recycled Dessert Ingredients
Using Used Cookie Crust
Fancy Pants Upcycled Chocolate Chip Cookies, 2 packs (6 oz.
4 12 Tbsp. melted butter
Cheesecake with chocolate chip cookies
4 (8-ounce) containers softened, at room temperature, full-fat cream cheese
Sugar, 1 1/2 cups (280g)
1/4 tsp. salt
4 eggs
Egg yolks, two
1 teaspoon vanilla extract
Process
the oven to 325 degrees Fahrenheit. Tin foil should be wrapped twice around a 9″ springform pan. Grease the pan sparingly and keep it aside.
In a food processor or blender, combine two packs of cookies and pulse until they are finely ground. Half of the crumbs should be placed in a different bowl and saved for later.
After adding the melted butter, run the food processor a few times to incorporate the crumbs.
Scoop the batter into the pan, then firmly press the crust into the pan’s bottom and up the sides.
For 10 minutes, bake in the preheated oven.
Take out of the oven, then place on a cooling rack.
Beat the softened cream cheese until smooth in a stand mixer, blender, food processor, or big basin.
Add the sugar mixture and stir until combined. Add the yolks after you’ve finished incorporating each egg.
Pour in the two-thirds of the cookie crumbs you set aside using a spatula or spoon. Save the remainder for serving.
Spread evenly after pouring the filling into the cookie shell.
In a sizable, deep pan, put the cheesecake pan. Add two inches of hot water to the pan.
Bake the cheesecake for 70 to 80 minutes after carefully setting the pan in the oven. Tinfoil should be placed on top if the top starts to brown.
The middle of your cheesecake should be between 140 and 150°F when it is ready to be removed from the oven. The center ought should still jiggle a little.
After cooling to room temperature, take the cheesecake out of the water bath. Wrap the cheesecake in plastic wrap and chill for at least 3 hours or overnight until it is very cold.
When ready to serve, sprinkle the remaining cookie crumbs on top and add a dollop of whipped cream. Enjoy!
Wonderful ingredients for upcycled brownies
Ground flaxseed, 4 Tbsp.
0.5 cups of water
melted half a cup of vegan butter
1 cup sugar, granulated
1 cup of lightly packed brown sugar
Pure vanilla extract, 1 tablespoon
1 cup Upcycled 1-1 Gluten Free Baking Flour from Renewal Mill
Unsweetened cocoa powder, 1 cup
0.5 teaspoons of salt
Baking powder, 1 teaspoon
1 cup of chocolate chips without milk
Process
To make your flax egg, combine the water and ground flaxseed. To let it thicken, let it aside for 10 minutes. Set the oven to 350 degrees Fahrenheit. Use parchment paper to line a 7 x 11 pan.
Your vegan butter should be melted and measured to 12 C.
The vegan butter (completely melted!) and both sugars should be combined in a sizable bowl. Add the flax eggs and vanilla after combining, and mix to ensure even distribution.
In the same bowl, combine the flour and cocoa powder. Then, with a large spoon, combine salt and baking powder. You shouldn’t mix too much!
Add the chocolate chunks and gently fold them in. After pouring the batter into the pan, smooth it out.
30 to 35 minutes of baking. Depending on your oven, you can require more or less time.
After the brownies have finished cooling in the pan after 10 minutes in the oven, take them from the pan and let them cool fully (approx. 30 minutes).
Please share your experience if you try any of these fantastic recipes! Spreading the sustainable happiness at this lovely time of year is the best thing ever.
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