Upcycled Holiday Recipes
This holiday season we brought UFA staff and members together to create the ultimate upcycled menu. From a rescued squash appetizer, sesame milk spiked potatoes, spent grain and cashew “meat” pizza, and TWO desserts this is the sustainable and scrumptious line up to make your holidays extra special.
Appetizer
Already Spaghetti Herbed Brie with Braised Onion
Ingredients
2 Tbsp salted butter
3 cloves garlic, minced or grated
1⁄2 tsp crushed red pepper flakes
1-2 Tbsp chopped fresh sage,thyme, or your favorite herbs.
1 cup whole milk, nut milk, or canned coconut milk
12 oz. brie, cubed
kosher salt and black pepper, to taste
40oz pkg of imPASTA! Spaghetti squash rings (4 rings), with as much moisture squeezed out as possible
Process
Preheat the oven to 500 degrees F.
Halve the onions lengthwise and discard the papery/dry skin layers.
Trim the tops and bottoms ensuring the onion stays together. Place in a baking dish where the onions are separated in one layer without overlapping each other.
In a bowl, whisk the melted butter, salt, and water. Once fully combined, pour over onions. Cover tightly with foil and bake for 40 minutes.
Remove the foil and turn the onions over. Make sure they stay intact. Baste the onions every 10 minutes while baking for another 40-50 minutes. The onions are done when they are soft, browned on top and the sauce is reduced to a gravy.
Take the imPASTA! from the package and remove from exterior skin. Skin can be composted. Thoroughly shred the squash. The exterior of the squash is edible even if it doesn’t shred well. Using your hands and or a cheesecloth, squeeze the excess moisture from the squash shreds. Spaghetti squash is over 90% water so you will be surprised how much comes out. This will not damage the squash strands.
In a medium skillet, melt 2 tbsp butter with the garlic. Cook until the garlic is fragrant, about 2 minutes. Add the crushed red pepper flakes, herbs, milk, and Brie. Season with salt and pepper. Bring to a gentle simmer over medium heat, stirring constantly until smooth and creamy. Remove from the heat.
Toss the squash in the cheese sauce and serve hot with onions on top.
Drizzle extra gravy sauce and chopped herbs to garnish.
Sides
Double Veggie Mash with Truffle Mushroom Gravy
Ingredients
Potato and Parsnip Mash
3 Russet Potatoes, peeled and diced
1 Large Parsnip, peeled and diced
1.5 Cups Original Hope and Sesame®, warmed
3 Tbsp Extra Virgin Olive Oil
Salt, to taste
Chives for garnish
Turffled Mushroom Gravy
2 Tbsp Plant-Based Butter
2 Tbsp Extra Virgin Olive Oil
½ Small Spanish Onion, diced
1 Sprig Thyme
½ Tbsp Salt
2 Quarts Sliced Button Mushrooms
2 ½ Tbsp All Purpose Flour
1 Tbsp White Wine
2 ½ Cups Garlic Puree, Roasted
2 Cups Original Hope and Sesame®
1 Tbsp Black Truffle Paste
Process
In a pot add the potatoes, parsnips and salt well. Boil until fork tender, the strain off the water and transfer to a food mill or potato ricer.
Pass through the potato ricer and whip in the warmed Original Hope and Sesame® Sesamemilk. Season with salt and extra virgin olive oil to taste and reserve warm until needed.
In a sauce pot on medium heat add the plant-based butter and olive oil, once melted add the Spanish onion and thyme. Sweat until transparent.
Add the sliced button mushrooms and sauté until brown. Add the all-purpose flour and cook for another 2 or 3 minutes.
Add white wine to the pot and reduce until thickened. Stir in the roasted garlic puree and Original Hope and Sesame® Sesamemilk.
Transfer to a blender and blend on high until smooth. Mount in the black truffle paste and serve warm. Feel free to add additional sesame milk to adjust to your desired consistency.
Serve mash with gravy and enjoy!
Main
Upcycled Holiday Wreath Pizza
Ingredients
Pizza Crust
1 pouch ReGrained Pizza Crust Mix
1 cup + 2 Tbsp hot water
Flour, as needed for dough handling
1 Tbsp olive oil
Vegan Topping
1 cup Pesto
½ cup shredded cheese of choice (vegan or dairy)
1 package of Caju Love Cashew Fruit Meat
1 Tbsp Italian Seasoning
3 cloves garlic, minced
½ Cup Basil Leaves
10 cherry tomatoes, halved
Process
In a medium bowl, combine hot water with ReGrained Pizza Crust Mix and mix thoroughly until combined.
Transfer dough to a lightly floured work surface, coat hands lightly with oil, and knead until a smooth ball forms, sprinkling more flour as needed.
Transfer to lightly oiled bowls, turning to coat in the oil. Cover bowl and let rise in a warm place until doubled in size, about 90 minutes.
Preheat oven to 400 F
Sprinkle a clean surface with more flour for easier handling. Stretch or roll out the pizza dough.
Find an object roughly 11 inches in diameter to place on the pizza dough, and cut around to make your "wreath" shape.
Using a smaller circular object that's roughly 4” in diameter , place in the center of the pizza dough, and gently cut around it. Remove the object, and gently remove the excess pizza dough in the center of the wreath.
Take excess dough and repeat the process with the other ball of dough. REUSE TIP: with remaining dough from the second wreath cut out leaf or star shapes
Place cut dough on a parchment lined baking sheet and brush the edges of the dough with oil.
In a bowl, mix together the Cashew Fruit meat, seasonings, and garlic.
Spoon on the pesto, and spread out evenly on the dough. Sprinkle the cheese and cashew fruit mixture over the dough. Place the tomatoes and basil leaves on top.
Bake until the cheese is bubbly and golden, about 14-18 minutes. Allow to rest for 10 minutes before serving!
Dessert
Upcycled Chocolate Chip Cookie Cheesecake
Ingredients
Upcycled Cookie Crust
2 bags (6oz) Fancy Pants Upcycled Chocolate Chips Cookies
4 ½ Tbsp butter, melted
Chocolate Chip Cookie Cheesecake
4 (8oz) packages full-fat cream cheese, room temperature and softened
1 1/2 cup (280g) sugar
¼ tsp salt
4 eggs
2 egg yolks
2 tsp vanilla extract
Process
Preheat the oven to 325 F. Wrap a 9" spring form pan in 2-3 layers of tin foil. Lightly grease the pan and set aside.
Place two bags of cookies in a food processor or blender and pulse cookies into fine crumbs. Pour half of the crumbs into a separate bowl and set aside for later.
Add the melted butter into the food processor and pulse to combine with the crumbs.
Scrape the mixture into the prepared pan and firmly press the crust down the center of the pan and slightly up the sides.
Bake in the preheated oven for 10 minutes.
Remove from the oven and set on a cooling rack.
In the body of a blender, food processor, stand mixer, or large bowl, beat the softened cream cheese until smooth.
Add in the sugar mix until integrated. Mix in the eggs at a time and then add the yolks.
Using a spatula or spoon, pour in the ⅔ of the cookie crumbs that you set aside. Set remaining aside for serving.
Pour filling into the cookie crust and spread evenly.
Place the cheesecake pan into a large, deep pan. Fill the pan up with 2 inches of hot water.
Gently place the pan in the oven and bake cheesecake for 70-80 minutes. If the top begins to brown, place tinfoil on top.
Your cheesecake is ready to come out of the oven when the middle is between 140 to 150°F. It should still be slightly jiggly in the center.
Remove the cheesecake from the water bath and cool to room temperature. Cover the cheesecake with plastic wrap and refrigerate until very cold, at least 3 hours or overnight.
When ready to serve, top with a dollop of whipped cream and leftover cookie crumbs. Enjoy!
Tasty Upcycled Brownies
Ingredients
4 Tbsp ground flaxseed
1/2 cup water
1/2 cup vegan butter, melted
1 cup granulated sugar
1 cup brown sugar, lightly packed
1 Tbsp pure vanilla extract
1 cup Renewal Mill’s Upcycled 1-1 Gluten Free Baking Flour
1 cup unsweetened cocoa powder
1/2 teaspoon salt
1 tsp baking powder
1 cup non-dairy chocolate chips
Process
Combine the ground flaxseed with the water to create your flax egg. Set it aside for 10 minutes to let it thicken. Preheat the oven to 350 degrees F. Take a 7 x 11 pan and line it with parchment paper.
Melt your vegan butter and measure it to ½ C.
Take a large bowl and whisk together the vegan butter (fully melted!) and both sugars together. Once combined, add the flax eggs and vanilla, whisk until combined evenly.
Add the flour and cocoa powder into the same bowl. Then add salt and baking powder with a large spoon until just combined. You should not overmix!
Pour in the chocolate chips and fold them in lightly. Pour the batter into the pan and smooth the batter out.
Bake for 30-35 minutes. May need more or less time depending on your oven.
Once removed from the oven, allow the brownies to cool in the pan for 10 minutes, then remove them from the pan and let them cool completely (approx. 30 minutes).
If you make any of these amazing recipes be sure to let us know how it went! There’s simply nothing like spreading the sustainable cheer during this beautiful time of year.
