MAIN COURSES

Image

SIMPLE HOMEMADE PASTA

This is a simple pasta recipe. It’s basic, and it’s also gluten-free. Serve it with your favorite pasta sauce or simply dress with salt, extra-virgin olive oil, and some chopped herbs.

2 cups (277 g) superfine brown rice flour, plus more for kneading and rolling

1 teaspoon xanthan gum

1 teaspoon salt

1 1/4 cups (300 ml) water

Into a large bowl, sift together the flour, xanthan, and salt. Using a fork, stir in the water a little bit at a time to form a soft dough. Turn out onto a lightly (brown rice) floured surface. Knead about 2 to 3 tablespoons (14 to 21 g) flour into the dough until it is no longer sticky. Add just enough to make a slightly elastic dough.

Divide the dough in half. Pat each section with a touch more superfine brown rice flour on each side. Turn one section out onto a lightly floured safe cutting surface.

Using a lightly floured rolling pin, roll one section of dough into an 8 × 16-inch (20 × 40 cm) rectangle until the dough is about 1/8-inch (3 mm) thick. If the dough sticks to your rolling surface, add a touch more flour. (To get thinner noodles, roll out between two sheets of plastic wrap, making sure the dough is not sticky before doing so.)

Using a pizza cutter, cut the dough into long noodles, 1/4-inch (6 mm) wide and 8-inches (20 cm) long. Individually remove the noodles from the surface. Delicately place them into a loose pile. Repeat with the other section of dough.

Bring at least 8 cups (1.9 L) lightly salted water to a boil in a pot. Once the water is at a rolling boil, drop in one pile of noodles, stirring gently to separate. Let the pasta cook for 3 minutes. Drain and rinse briefly under cold water. Repeat with the other pile of noodles.

Yield: 4 servings

Image

COLD SESAME NOODLES

These noodles are best when dressed with sauce and eaten immediately because the sauce soaks into the noodles so quickly. To make it ahead, store the sauce and noodles separately.

16 ounces my tho noodles (flat, wide Asian rice noodles) or other long, wide rice noodles

2 cubes (2 teaspoons) vegetable bouillon

2 tablespoons (30 ml) Bragg’s liquid aminos, plus extra to douse noodles

2 tablespoons (32 g) smooth peanut butter

3 tablespoons (45 ml) toasted sesame oil

2 tablespoons (30 ml) agave nectar

1/2 teaspoon turmeric

1 teaspoon cumin

1 teaspoon Chinese five-spice powder

1 teaspoon freshly grated ginger

1/4 cup (25 g) chopped green onion

Toasted black sesame seeds

Chili garlic sauce

Cook the noodles according to the package directions, dissolving the bouillon cubes in the cooking water first. Once cooked, transfer the noodles to a colander and toss with cold water until they are easy to handle and any extra starch has been rinsed away. Drain and toss with liquid aminos, covering evenly until the noodles appear a golden brown all over.

In a separate bowl, combine the peanut butter and oil. Stir until smooth. Stir in the 2 tablespoons (30 ml) liquid aminos, agave, turmeric, cumin, five-spice, and ginger. Pour over the noodles. Toss until they are completely covered with a thin layer of sauce. Garnish with the onion and seeds. Stir in chili garlic sauce to taste. Refrigerate for about 30 minutes before serving, tossing occasionally to keep moist. Serve cold.

Yield: 6 servings

Image

SPICY GOULASH

This spicy noodle dish is a fun twist on a common dinner. It’s a great way to highlight the awesomeness that is soyrizo.

16 ounces (454 g) brown rice elbow noodles

1 tablespoon (15 ml) olive oil, plus more for drizzling

1 teaspoon salt, plus more for sprinkling

2 cups (300 g) chopped green bell pepper

1 Vidalia onion, diced

2 cloves garlic, minced

1 tablespoon (4 g) minced fresh oregano

1 tablespoon (2.5 g) minced fresh sage

1 1/2 teaspoons fennel seeds

1 can (28 ounces, or 794 g) diced tomatoes, undrained

12 ounces (340 g) soyrizo

1 to 2 teaspoons crushed red pepper flakes

1/4 teaspoon dried marjoram

2/3 cup (86 g) nutritional yeast

Cook the pasta according to the package directions. Drain. Drizzle with oil and salt lightly.

In a large frying pan, heat the 1 tablespoon (15 ml) oil. Sauté the pepper, onion, garlic, oregano, sage, and seeds until the vegetables are tender, about 10 minutes. Stir in the tomatoes, soyrizo, red pepper, 1 teaspoon salt, marjoram, and yeast. Simmer for about 5 minutes. Toss with the pasta.

Yield: 6 servings

Image

STROGANOFF

This recipe holds great flavor, but it’s animal-free!

1/4 cup (60 ml) olive oil, divided

1 Vidalia onion, chopped

20 ounces (175 g) sliced cremini mushrooms

Salt, to taste

1 cup (235 ml) boiling water

2 beef-flavored bouillon cubes

1 3/4 cups (420 ml) canned full-fat coconut milk, divided

1 tablespoon (15 ml) vegan Worcestershire sauce

1 to 3 tablespoons (8 to 24 g) sorghum flour, divided

1 teaspoon black pepper, plus a dash or two

12 ounces (340 g) brown rice pasta spirals

In a large skillet, heat 1 tablespoon (15 ml) of the oil. Add the onion and mushrooms. Cook over medium to high heat until the onions begin to brown and caramelize. Salt lightly. Cook until almost all of the water has cooked out of the mushrooms and the onions are translucent, about 10 minutes. Reduce the heat to low.

In a small heat-proof bowl, combine the water and bouillon, stirring to dissolve. Add to the mushrooms and onions. Add 1 cup (235 ml) of the coconut milk. Simmer for about 20 minutes, stirring occasionally. Add the remaining 3/4 cup (185 ml) coconut milk, Worcestershire, 1 tablespoon (8 g) of the flour, and 1 teaspoon of the pepper. Whisk together vigorously until very smooth. Cook over medium-high heat for about 7 minutes, stirring continuously, or until thickened. If needed to thicken, whisk in some of the remaining 2 tablespoons (16 g) flour. Season with salt.

In a large pot of salted, boiling water, cook the noodles according to the package directions. Drain and rinse briefly under cold water. Return the noodles to the pot. Toss with the remaining 3 tablespoons (45 ml) oil, a dash or two of pepper, and salt to taste. Add the mushroom sauce.

Yield: 6 servings

Image

WALNUT RAVIOLI WITH VODKA SAUCE

This meal is very hearty and takes a bit of prep work, so it’s best reserved for a special occasion or an at-home date.

FOR THE PASTA:

1 recipe Simple Homemade Pasta

FOR THE FILLING:

2 cloves garlic, minced

2 cups (300 g) chopped walnuts

1 teaspoon minced fresh thyme

1 teaspoon dried sage

3/4 teaspoon salt

1 teaspoon flaxseed meal

3 tablespoons (45 ml) olive oil

FOR THE SAUCE:

2 tablespoons (30 ml) olive oil

3 cloves garlic, minced

1/2 Vidalia onion, chopped

1 can (28 ounces, or 795 g) crushed tomatoes, plus juice

1 cup (235 ml) vodka

1 tablespoon (15 ml) balsamic vinegar

2 teaspoons sugar

2 tablespoons (5 g) fresh chopped basil

1/2 cup (65 g) nutritional yeast

1 cup (235 ml) canned coconut milk

To make the pasta: Make the pasta dough, but do not cook. Divide the dough in half and chill it in the fridge while you prepare the filling.

To make the filling: In a food processor, pulse the garlic, walnuts, thyme, sage, salt, and flaxseed until crumbly. Slowly drizzle in 1 tablespoon (15 ml) of the oil at a time. Pulse to blend.

To make the sauce: In a large skillet, heat the oil over medium heat. Sauté the garlic and onion until golden brown. Reduce the heat to low. Cook until the onion is translucent. Stir in the tomatoes and juice, vodka, vinegar, sugar, basil, and yeast. Simmer for about 20 minutes, or until you can no longer taste the vodka, stirring often. Remove from the heat and stir in the milk.

Between 2 pieces of plastic wrap, roll out each section of pasta, aiming to make two 12 × 16-inch (30.5 × 40.5 cm) rectangles that are about 1 1/8-inch (3 mm)-thick.

Bring a large pot of salted water to a boil. Place mounds of about 2 teaspoons of filling evenly onto the dough, leaving a 1-inch (2.5 cm) radius around the filling mounds, to have around 15 mounds evenly spaced on one layer of dough. Gently cover with the second piece of rolled-out dough. (Use the plastic wrap to help flip one layer of dough evenly on top of the filling mounds.) Using a pizza cutter, cut out individual ravioli. Seal the outside of the dough with a little water. Using a fork, crimp the edges so that the ravioli are watertight.

Boil a few ravioli at a time for exactly 2 minutes. Using a slotted spoon, remove and place in a bowl. Add the ravioli to the sauce and simmer for about 5 minutes.

Yield: 5 servings, 3 ravioli and 1/4 cup (60 ml) vodka sauce each

Image

SIMPLY SPECTACULAR TOMATO NOODLES

This is a fantastic recipe: pasta with not much adornment, but a whole lotta flavor.

16 ounces (453 g) brown rice pasta shells

3 tablespoons (45 g) nondairy margarine

1 very large Vidalia onion, chopped

2 teaspoons salt, plus more to taste

Black pepper, to taste

1 can (28 ounces, or 784 g) whole tomatoes

1/4 cup (34 g) jarred hot peppers, drained and minced, optional

1/2 cup (120 ml) olive oil

Cook the pasta according to the package directions.

In a skillet, heat the margarine over medium-high heat. Sauté the onion until soft and translucent, about 10 minutes. Add 2 teaspoons of the salt and black pepper to taste. Reduce the heat to medium-low. Cook until the onion is caramelized, stirring occasionally, about 10 minutes longer. Add the tomatoes one by one, reserving the juice in the can. Stir in the hot peppers. Using a fork, halve the tomatoes. Simmer for about 5 minutes, or until hot.

Drain the pasta well. Rinse briefly under cold water. Return the pasta to the pot and stir in the oil. Season with salt. Stir in the reserved juice. Add the onion mixture. Toss to combine. Cook over medium-low heat, stirring often, for 5 minutes longer, or until hot. Top with black pepper to taste.

Yield: 4 servings

Image

MAC ’N CABBAGE POLONAISE

This baked mac ’n cheese is a creamy rival to traditional baked mac and cheese with a little of Polish flair thrown in. The cabbage adds a wonderful texture that’s complemented perfectly by a crunchy crumble topping.

FOR THE MAC ’N CHEESE:

1 package (16 ounces, or 455 g) brown rice elbow macaroni

7 tablespoons (100 g) nondairy margarine

3/4 cup (97 g) sorghum flour

3 cups (705 ml) plain almond milk, divided

2/3 cup (86 g) nutritional yeast

1/2 teaspoon salt

FOR THE CABBAGE:

1 head green cabbage, chopped into bite-size pieces

1 tablespoon (15 ml) olive oil

Black pepper, to taste

Salt, to taste

FOR THE TOPPING:

2 to 3 tablespoons (30 to 45 g) nondairy margarine

1/2 cup plus 2 tablespoons (81 g) sorghum flour

Dash of salt

2 cups (225 g) Cheddar-style nondairy cheese

To make the mac ’n cheese: Cook the pasta according to the package directions. Rinse under cold water. Drain.

In a saucepan, melt the margarine over medium heat. Stir in the flour until a thick roux forms. Using a whisk, stir in about 2 cups (470 ml) of the milk. Sprinkle in the yeast. Stir to smooth and thicken just slightly. Whisk in the remaining 1 cup (235 ml) milk. Cook until thick, stirring constantly, about 7 minutes. (The sauce should be quite thick and “plop” from the spoon into the pot. If you’re having trouble getting the sauce to thicken, increase the heat slightly.) Add the salt and combine with the pasta.

To make the cabbage: In a large bowl, combine the cabbage with the oil. Lightly sprinkle with pepper and salt. Transfer to a well-seasoned cast-iron or nonstick skillet. Cover and cook over medium heat until the cabbage becomes soft, stirring occasionally. Uncover and cook off any moisture. (If the cabbage still has excess moisture once it’s cooked thoroughly, drain in a colander.) Stir into the pasta.

To make the topping: In a bowl, cut the margarine into the flour with your hands until crumbly. (It should be like small pebbles, rather than sand.) Sprinkle in the salt.

Preheat the oven to 350°F (180°C, or gas mark 4). Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish.

On the bottom of the prepared dish, spread a layer of the cabbage mixture. Top with half of the cheese and then another layer of cabbage mixture. Sprinkle with the remaining cheese. Bake, uncovered, for about 20 minutes. Two minutes before the end of the baking time, switch the oven to broil.

Yield: 8 servings

Image

PASTA DA FORNEL

The Parmesan Cheese Mix keeps up to 1 month in the fridge. This vegan version of a dish from Northern Italy features lasagna noodles, dried fruit, poppy seeds, and Parmesan cheese.

FOR THE PARMESAN CHEESE MIX:

1 1/2 cups (168 g) blanched almond meal

2 teaspoons salt

1/3 cup (32 g) nutritional yeast

FOR THE PASTA:

1 1/2 cups (180 g) chopped walnuts

1 cup (150 g) dried figs, coarsely chopped

1/2 cup (120 ml) white wine

16 ounces (455 g) brown rice pasta

2 tablespoons (28 ml) olive oil

1/2 teaspoon salt

2 apples, diced

1 small red onion, chopped

1 tablespoon (9 g) poppy seeds

1/2 cup (50 g) vegan Parmesan Cheese Mix (See below)

7 tablespoons (98 g) vegan margarine

Salt, to taste

Black pepper, to taste

To make the Parmesan Cheese Mix:

In a large airtight container, shake together all of the ingredients about 30 times.

To make the pasta: In a bowl, soak the figs in the wine for 4 hours or up to overnight.

Preheat the oven to 375°F (190°C, gas mark 5).

Toast the walnuts on a baking sheet for 5 to 8 minutes. Remove to a bowl.

Cook the pasta according to the package directions. Drain, rinse briefly in cold water, and return to the pot. Stir in the oil and salt.

Drain the figs. In a medium frying pan, sauté the figs, apples, and onion over medium-high heat for about 10 to 15 minutes, or until the onion caramelizes. Stir the onion mixture into the pasta. Warm over low heat. Stir in the seeds, Parmesan Cheese Mix, margarine, and walnuts. Warm over medium heat until the margarine is melted and the cheese is well incorporated, stirring occasionally. Season with salt and pepper.

Yield: 6 servings

Image

SOY CURL MAC ’N CHEESE

This dish is fantastic with just the nutritional yeast, but if you’re looking for something “cheesier,” perhaps to impress non-vegan friends or family, stir in your favorite vegan cheese.

2 cups (200 g) soy curls

2 cups (470 ml) warm water plus 2 cups (470 ml) cold water, or more as needed, divided

2 tablespoons (28 g) vegan butter

1 cup (160 g) diced onion

2 cloves garlic, minced

2 tablespoons (16 g) vegan chicken-flavored seasoning

1/4 to 1/2 teaspoon black pepper

1 cup (105 g) spelt elbow pasta

2 tablespoons (14 g) nutritional yeast

1/2 to 1 teaspoon salt

2 ounces (56 g) shredded vegan cheese (optional)

In a large bowl, rehydrate the soy curls in the 2 cups (470 ml) warm water for 10 minutes. Drain the excess liquid.

In an uncovered pressure cooker, heat the butter on medium-high. Sauté the onion and garlic for 3 minutes, or until the onion is translucent. Stir in the soy curls, seasoning, and pepper. Sauté for about 5 minutes. If the soy curls begin to stick, add 1 tablespoon (15 ml) water. Add the pasta and remaining 2 cups (470 ml) cold water, or as needed to cover the pasta. Stir in the yeast. Pat the soy curls and pasta down under the water. Cover and bring to pressure. Cook at low pressure for 5 minutes. Use a quick release. Remove the lid. Add the salt. Add the cheese if using and mix well. Let stand for 5 minutes to set up.

Yield: 2 servings

Image

LINGUINE WITH PURPLE CABBAGE

Long strands of linguine combine with long strands of garlic-flavored cabbage in this delicious albeit simple dish.

1/4 cup (60 ml) olive oil

2 medium red onions, thinly sliced

6 large cloves garlic, minced

1 large head red cabbage, thinly sliced (8 cups [560 g])

1 pound (455 g) linguine

Salt, to taste

Black pepper, to taste

1/2 cup (70 g) toasted pine nuts

In a large sauté pan, heat the oil over medium-low heat. Sauté the onion for about 10 minutes, stirring occasionally, or until tender and glistening. Add the garlic. Cook for about 3 minutes, stirring periodically. Add the cabbage, cover, and cook for about 20 minutes, stirring occasionally, or until tender.

In a large pot of boiling water, cook the linguine according to the package directions. Drain the pasta, reserving 1 cup (235 ml) of the cooking water in a bowl. Return the pasta to the pot. Add the cabbage mixture to the pasta. Pour in the reserved water and toss well to combine. Season with salt and pepper. Transfer to serving bowls. Sprinkle with the nuts.

Yield: 4 servings

Image

TAHINI NOODLE BOWL

You can replace the oil in the sauce with 2 extra tablespoons (30 ml) of tahini, and for the stir-fry, you can simply use vegetable broth or water in lieu of oil.

1 pound (454 g) pasta

FOR THE SAUCE:

1 cup (235 ml) tahini

1/4 cup (60 ml) soy sauce

1/4 cup (60 ml) balsamic vinegar

1/4 cup (60 ml) water

2 tablespoons (30 ml) sesame oil, optional

1 tablespoon (15 ml) molasses

1 tablespoon (15 ml) sriracha

1 tablespoon (8 g) garlic powder

1 teaspoon Dijon mustard

FOR THE BOWL:

2 tablespoons (30 ml) vegetable oil, optional

1 block (10 to 12 ounces, or 280 to 340 g) extra- or super-firm tofu, drained and pressed, cut into tiny cubes

1 cup (108 g) shredded carrots

2 cups (270 g) chopped broccoli florets

1 cup (134 g) green peas

1 cup (170 g) shelled edamame

1/2 cup (145 g) cashews (raw or roasted)

1/2 teaspoon red chili flakes

Salt, to taste

Black pepper, to taste

4 cups (120 g) arugula

1 tablespoon (8 g) black or white sesame seeds

Prepare the pasta according to the package directions.

To make the sauce: In a small bowl, whisk all of the ingredients until smooth. Transfer to a squeeze bottle.

To make the bowl: In a frying pan, heat the oil, if using, over medium-high heat. Add the tofu, carrots, broccoli, peas, edamame, cashews, and red chili. Toss to combine. Season with salt and pepper. Sauté for 6 to 8 minutes, or until the vegetables are bright and vibrant and the tofu is slightly browned.

To assemble the bowls: Among four pasta-size bowls, divide the arugula, pasta, and stir-fry mixture. Top with the sauce. Sprinkle with the seeds.

Yield: 4 servings

Image

TRIPLE MUSHROOM WHITE LASAGNA

Your family will rave about this unusual dish.

1 package (16 ounces, or 455 g) brown rice lasagna noodles

FOR THE SAUCE:

1 head cauliflower, cored and cut into florets

3 cups (420 g) raw cashews, soaked for at least 3 hours and drained

1 1/4 cups (285 ml) almond milk

2 tablespoons (12 g) nutritional yeast

1 1/2 teaspoons salt

1 tablespoon (15 ml) lemon juice

FOR THE FILLING:

2 cups (140 g) each shiitake mushroom caps, whole crimini, and oyster mushrooms, sliced

1 tablespoon (1.7 g) minced fresh rosemary

2 cloves garlic, minced

1 cup (160 g) minced shallots (about 9 small)

Salt, to taste

1 tablespoon (15 ml) olive oil

2 cups (224 g) mozzarella-style shredded vegan cheese

Preheat the oven to 375°F (190°C, gas mark 5). Line 2 baking sheets with parchment.

Cook the noodles according to the package directions, drain, rinse gently with cool water, and place on the prepared baking sheets in a single layer. Mist gently with olive oil cooking spray. Cover with another piece of parchment.

To make the sauce: Meanwhile, in a steamer basket over a large stockpot containing about 2 inches (5 cm) of water, steam the cauliflower for about 5 to 7 minutes, or until fork tender.

In a food processor, blend the cauliflower, cashews, milk, yeast, salt, and juice until very smooth, about 7 to 9 minutes, in batches if necessary.

To make the filling: In a large frying pan, sauté the mushrooms, rosemary, garlic, shallots, salt, and oil over medium-high heat for about 12 minutes, or until most of the liquid has been cooked out of the mushrooms and they begin to caramelize around the edges.

Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish. Line the bottom with 3 noodles. Top with about 1 cup (225 g) of the sauce and then sprinkle with filling. Top with about 1/3 cup (37 g) of the cheese. Repeat with 3 more layers, ending with sauce and cheese. Cover with foil. Bake for 50 minutes, removing the foil halfway. Once cooked through and the cheese is melted, broil for 5 minutes.

Yield: 12 servings

Image

TOFU SPINACH LASAGNA

The tofu “ricotta” has a wonderful creamy texture and boasts all the familiarity of the traditional lasagna, with which most of us grew up.

1/2 to 1 pound (225 to 455 g) lasagna noodles

2 packages (10 ounces, or 280 g, each) frozen, chopped spinach, thawed and drained

1 package (16 ounces, or 455 g) firm tofu (not silken)

1 tablespoon (13 g) sugar, optional

1/4 cup (60 ml) nondairy milk, or as needed

1/2 teaspoon garlic powder

2 tablespoons (30 ml) lemon juice

2 tablespoons (5 g) minced fresh basil

1 teaspoon (6 g) salt

4 to 6 cups (980 to 1470 g) pasta sauce

Preheat the oven to 350°F (180°C, or gas mark 4).

Cook the noodles according to the package directions and drain.

Squeeze as much water from the spinach as possible.

In a blender, blend the tofu, sugar (if using), milk, garlic powder, juice, basil, and salt until smooth. (The tofu “ricotta” should be creamy but still have body.) Transfer to large bowl. Stir in the spinach.

Cover the bottom of a 9 × 13-inch (23 × 33 cm) baking dish with a thin layer of sauce, then a layer of one-third of the noodles, then half of the tofu mixture. Repeat, using half of the remaining sauce and noodles and all of the remaining tofu mixture. End with the remaining noodles, covered by the remaining sauce. Bake for 40 to 45 minutes, or until hot and bubbling.

Yield: 8 to 10 servings

Image

POTATO DOSA

Dosa is a filled thin crêpe eaten in southern India that’s quickly gaining popularity in the United States. Even though this recipe takes three days to make, it’s mostly prep time.

FOR THE DOSA BATTER:

3/4 cup (140 g) urad dal (split white lentils), soaked overnight and drained

4 cups (940 ml) water, divided

1 teaspoon ground coriander powder

1/4 teaspoon black pepper

3/4 teaspoon salt

1 cup (158 g) white rice flour

1 1/4 cups (198 g) brown rice flour

FOR THE FILLING:

3 large thin-skinned potatoes, unpeeled, chopped into small pieces

2 leeks, white and light green parts only, cleaned well and thinly sliced

1 teaspoon fenugreek powder

1/2 teaspoon chaat masala or garam masala

2 tablespoons (30 ml) water

1 medium tomato, diced

1 cup (130 g) frozen green peas

1/4 teaspoon tamarind concentrate

1/2 teaspoon turmeric

1 cup (16 g) chopped fresh cilantro

Salt, to taste

To make the dosa batter: In a food processor, blend the urad dal and 1 tablespoon (15 ml) of the water until a thick fluffy paste is formed, at least 5 minutes. Transfer to a large bowl. Stir in the coriander, pepper, and salt. Slowly add the remaining water and flours. Stir until well incorporated into a smooth batter. Cover with a light towel and let rest in a warm area for 8 hours. (After fermentation, the batter should thicken slightly, to be similar to heavy cream.)

To make the filling: In a large heavy saucepan, cook the potatoes, leeks, fenugreek powder, chaat masala, and water, covered, over medium heat for about 15 minutes, or until the potatoes begin to soften. Add the tomato and cook 10 minutes longer. Add the peas and cook just until heated through. Remove from the heat. Stir in the tamarind, turmeric, cilantro, and salt to taste.

Warm a large well-seasoned or nonstick skillet, griddle, or crêpe pan over medium-high heat.

Oil the pan lightly. Using a metal ladle, drop 1/2 cup (120 ml) of batter onto the hot griddle and immediately spread in a circular motion with the bottom of the ladle to disperse the batter into a thin pancake. Cook for 2 minutes, or until golden brown on the bottom.

Once the dosa is golden brown, spread 1/4 cup (56 g) of the filling in the center of the pancake (as though you were filling up a burrito) while still on the griddle and fold over one-third of the dosa. Fold over again to close. Remove from the heat and keep warm.

Yield: 6 dosas

Image

INDIAN CRÊPES WITH SORREL AND SPINACH

These crêpes are thicker and a little firmer than traditional French crêpes. Serve with your favorite chutney or plain coconut yogurt and fresh chopped cilantro.

1/4 cup (36 g) minced mild green chile pepper (such as poblano or Anaheim)

3 shallots, minced

1/2 cup (8 g) chopped cilantro

1 teaspoon ajwain seeds

Pinch of turmeric

1/2 teaspoon baking powder

1 3/4 cups (210 g) + 2 tablespoons (15 g) gram flour

1 teaspoon salt

1 3/4 tablespoons (19 ml) olive oil, divided

1 1/2 cups (355 ml) water

1 cup (30 g) finely chopped spinach

1/4 cup (8 g) finely chopped sorrel

1/2 teaspoon salt

1/2 teaspoon olive oil

In a large bowl, combine the chile pepper, shallots, cilantro, seeds, turmeric, baking powder, flour, and salt. Stir in 1 1/4 tablespoons (19 ml) of the oil and water to form a medium-bodied batter.

In a small bowl, toss together the spinach, sorrel, and salt.

In a large nonstick pan, heat the remaining 1/2 teaspoon oil on a little higher than medium heat. Add 1/2 cup (139 g) of the batter and quickly move the pan in a circular motion to spread the batter into a crêpe. Cook for about 1 to 2 minutes, or until bubbles have formed on the crêpe and the top no longer has much visibly wet batter. Sprinkle on about 2 tablespoons (4 g) of the spinach and sorrel. Flip over half of the crepe to cover the chopped spinach and press down gently using a spatula. Flip and cook an additional 1 minute, or until both sides turn golden brown. Repeat with the remaining batter, adding 1/2 cup (139 g) at a time.

Yield: About 5 crêpes

Image

PIZZA FIRENZE

This pizza is reminiscent of a trip to Florence, Italy!

FOR THE PIZZA CRUST:

Cornmeal, for dusting

2 1/2 teaspoons (7 g) active dry yeast

1 cup (235 ml) warm water

1 tablespoon (13 g) sugar

1 teaspoon salt

2 tablespoons (30 ml) olive oil

1 cup (130 g) sorghum flour

1 1/4 cups (198 g) brown rice flour, plus extra for rolling

1/2 cup (55 g) potato starch

1 teaspoon xanthan gum

FOR THE SAUCE AND TOPPINGS:

3 cloves garlic, crushed

1 cup (40 g) fresh basil

1/4 cup (32 g) nutritional yeast

1/2 cup (75 g) walnuts

1/4 teaspoon salt, plus more to taste

1 tablespoon (15 ml) olive oil, plus more for drizzling

3 tablespoons (45 ml) water

2 cups (200 g) nondairy cheese

1 cup (124 g) green beans, cooked

2 roma tomatoes, thinly sliced

1/4 cup (7 g) minced fresh marjoram

1 teaspoon minced fresh thyme

1/4 cup (40 g) small capers, drained

10 leaves fresh spinach, chopped

To make the crust: Preheat the oven to 400°F (200°C, or gas mark 6). Lightly oil a pizza pan or baking sheet and dust with cornmeal.

In a bowl, stir the yeast into the water and sugar. Let proof until foamy, 10 minutes. Stir in the salt and oil.

In a separate bowl, sift together the flours, starch, and xanthan. Gradually add the flour mixture to the yeast mixture. Knead until a stiff dough forms. Turn out onto a parchment-paper covered surface. Lightly oil the rolling pin. Roll the dough out into a circle 1/2- to 1/4-inch (1.3 cm to 6 mm) thick. Fold up the edges of the circle to make a lip on the crust. (If the dough begins to crack around the edges, brush on some water and rework a touch to smooth out.)

Using a flat-edged spatula, transfer the crust to the prepared pan. Let rest for about 10 minutes.

Bake on the center rack in the oven for 15 minutes.

To make the sauce: In a food processor, combine the garlic, basil, yeast, walnuts, salt, oil, and water and pulse until a smooth paste forms. Add more water if needed, to make smooth.

Spread the sauce liberally on top of the prebaked crust. Sprinkle on the cheese and remaining topping ingredients. Lightly season with salt and drizzle with oil.

Increase the oven temperature to 450°F (230°C, or gas mark 8). Return the pizza to the oven, and bake for 15 to 20 minutes, or until all the cheese has melted. Slice into 8 wedges.

Yield: 4 servings, 2 slices each

Image

PESTO PITZAS

If you make the cheese ahead of time, you can serve this as a ready-in-no-time meal. The cheese will keep for up to 1 week in the fridge in an airtight container.

FOR THE CHEESE:

1 cup (235 ml) unsweetened coconut cream

1/2 cup (120 g) drained firm silken tofu

1 or 2 cloves garlic, to taste

3/4 teaspoon smoked sea salt

1/2 to 1 teaspoon liquid smoke

1/2 teaspoon ground white pepper

1/2 teaspoon onion powder

1 tablespoon (15 ml) lemon juice

1 to 2 tablespoons (8 to 15 g) nutritional yeast, to taste

1 tablespoon (16 g) almond butter

1 tablespoon (8 g) agar powder

FOR THE PESTO:

1 1/2 cups (36 g) fresh basil leaves

1 or 2 cloves garlic, to taste, pressed

Salt, to taste

Black pepper, to taste

1 1/2 tablespoons (25 ml) lemon juice

1/4 to 1/2 cup (60 to 120 ml) olive oil

FOR THE PITZAS:

Four 8-inch (20-cm) pita breads

1 cup (76 g) cheese (from recipe above)

2 tablespoons (16 g) drained capers

1/4 cup (28 g) chopped oil-packed sun-dried tomatoes

To make the cheese: Lightly coat a 2 1/2-inch (6.4-cm)-deep 16-ounce (454-g) round dish with nonstick cooking spray.

In a blender, process all of the ingredients until smooth.

Transfer the mixture to a medium saucepan. Cook over medium-high heat for 5 minutes, whisking constantly to thicken. (The mixture will thicken slightly and become more cohesive; it will thicken more as it cools.) Pour the mixture into the prepared dish, cover, and chill overnight in the fridge.

To make the pesto: In a food processor, pulse the basil and garlic a few times to chop. Add salt and pepper to taste. Add the juice. Through the hole in the lid, while the machine is running, slowly drizzle in the oil until a paste forms.

To make the pitzas: Preheat the oven to 375°F (190°C, or gas mark 5).

Spread pesto on each pita to cover the surface. Sprinkle 1/4 cup (19 g) of the cheese on top of each, and then add 1/2 tablespoon (4 g) capers and 1 tablespoon (7 g) tomatoes. Bake for 15 minutes, or until golden brown and crispy.

Yield: 4 pitzas, 1 pound (454 g) cheese

Image

BEET AND SWEET POTATO PIZZA

This recipe is modeled after a favorite version served at a café in San Francisco.

FOR THE SUN-DRIED AND WALNUT PESTO:

1 cup (40 g) loosely packed fresh basil leaves

1 cup (60 g) packed fresh flat-leaf parsley

3/4 cup (90 g) walnuts

1/4 cup (30 g) oil-packed sun-dried tomatoes, drained and rinsed (5 or 6 individual sun-dried tomatoes)

3 whole cloves garlic, peeled

Juice of 1/2 lemon

1 to 2 tablespoons (15 to 30 ml) olive oil (or oil from sun-dried tomatoes jar)

1/4 teaspoon salt

FOR THE PIZZA:

2 red beets, peeled and cubed

1 or 2 small sweet potatoes, peeled and cubed

1 package (16 ounces, or 455 g) extra-firm tofu

Olive oil, for brushing

Salt, to taste

1 disk (1 pound, or 455 g) ready-made whole wheat pizza dough

Cornmeal or flour, for dusting pizza peel and stone

1 recipe Sun-Dried Tomato and Walnut Pesto

To make the Sun-Dried Tomato and Walnut Pesto: In a food processor, blend the basil, parsley, walnuts, tomatoes, garlic, and juice until a smooth paste forms. Scrape down the sides, drizzle in 1 tablespoon (15 ml) of the oil, and blend again. Add the other 1 tablespoon (15 ml) oil, if necessary, along with salt to taste.

To make the pizza: Preheat the broiler.

Steam or roast the beets and potatoes until tender.

Cut the tofu into slices, brush with oil, and broil for 3 minutes. Flip over and broil for 3 minutes more. Sprinkle with salt.

Preheat the oven to 500°F (250°C, or gas mark 10). At least 30 minutes before baking the pizza, place a pizza stone in the oven on a rack in the lowest position. Dust a pizza peel with cornmeal.

On a floured surface, roll out the dough and shape. Fold dough over once or twice, place on the prepared peel, and unfold. Jerk the peel once or twice to make sure dough will easily slide off. If it sticks, lift dough, sprinkle more cornmeal underneath it, and replace. Spread half of the pesto on 1 pizza dough, and half on another, to make 2 pizzas. Top with the beets, potatoes, and tofu. Bake for 10 to 12 minutes, or until golden brown.

Yield: 16 slices, 1 1/2 cups (390 g) Sun-Dried Tomato and Walnut Pesto

Image

FARINATA PIZZA

Farinata is a crispy flatbread made from gram, or chickpea, flour. It is also known as socca in France and cecina in Italy.

FOR THE CRUST:

2 cups (240 g) gram flour

1 teaspoon salt

1/4 cup (60 ml) olive oil

1 cup (235 ml) + 2 tablespoons (28 ml) water

FOR THE SAUCE:

6 ounces (170 g) tomato paste

1/2 tablespoon minced thyme

1/2 tablespoon minced oregano

2 cloves garlic, minced

1 tablespoon (13 g) sugar

2 tablespoons (28 ml) olive oil

1 tablespoon (15 ml) balsamic vinegar

Scant 1/2 cup (120 ml) water

FOR THE PIZZA AND TOPPINGS:

2 cups (224 g) mozzarella-style shredded vegan cheese

1 red onion, sliced very thin

6 button mushrooms, sliced very thin

1/2 cup (75 g) finely diced green bell pepper

To make the crust: Preheat the oven to 385°F (195°C, gas mark 6). Line a large baking sheet with parchment.

In a large bowl, whisk together all of the ingredients until smooth. Spread thinly on the prepared baking sheet so that the batter is about 1/4-inch (6 mm) thick. Bake for about 13 minutes. Remove the crust from the oven.

Increase the oven temperature to 450°F (230°C, gas mark 8).

To prepare the sauce: In a bowl, combine all of the ingredients except the water. Slowly add the water and mix well to completely incorporate.

To make the pizza: Spread a thin layer of sauce onto the crust and then top with the toppings.

Bake for about 15 minutes, or until the cheese is melted and the toppings begin to brown. (Watch carefully so that it doesn’t burn.) Let cool briefly and then slice.

Yield: 1 pizza, 8 to 10 slices

Image

CHICAGO-STYLE DEEP DISH PIZZA

Classic Chicago-style deep-dish pizza is meant to be eaten with a fork, and it’s good to have a napkin handy!

FOR THE CRUST:

1 1/2 cups (240 g) superfine brown rice flour

1/4 cup (51 g) sweet white rice flour

1/4 cup (48 g) potato starch

1 teaspoon cream of tartar

1 tablespoon (18 g) ground psyllium husk

1/3 cup (75 ml) coconut oil

1 1/4 cups (285 ml) warm water, about 110ºF (43ºC)

1 packet active dry yeast (9 g)

1 tablespoon (13 g) sugar

1 1/4 teaspoons salt

1 tablespoon (12 g) ground chia seeds mixed with 1/4 cup (60 ml) water

FOR THE SAUCE:

1 can (28 ounces, or 785 g) whole tomatoes, drained and crushed

1 can (6 ounces, or 170 g) tomato paste

3 tablespoons (39 g) sugar

1 tablespoon (4 g) minced oregano

1 teaspoon fennel seed

1 small onion, shredded and drained

2 tablespoons (28 ml) red wine

1 heaping tablespoon (3 g) minced basil

3 cloves garlic, grated

Dash of red pepper flakes, optional

FOR THE PIZZA:

Margarine, for greasing

Finely ground cornmeal, for dusting

2 cups (224 g) mozzarella-style shredded vegan cheese

To make the crust: In a large electric mixing bowl, combine the flours, starch, cream of tartar, and psyllium until well mixed. Using a pastry blender, cut the oil into the flour mixture until evenly incorporated.

In a small bowl, mix the water with the yeast and sugar. Proof until foamy, about 5 minutes. Add the yeast mixture, the salt, and the chia mixture to the flour mixture. Mix on medium speed until well blended, about 1 to 2 minutes.

Reserve a golf ball–size piece of dough. Place the remaining dough between 2 sheets of plastic wrap. Roll until thin, to about 1/4 inch (6 mm). Place the smaller section of dough between 2 separate pieces of plastic wrap and roll as thin as possible.

To make the sauce: In a small bowl, stir together all of the ingredients until smooth.

To make pizza: Preheat the oven to 450°F (230°C, gas mark 8). Grease an 8-inch (20 cm) springform pan with margarine and dust with finely ground cornmeal. Drape the large portion of dough into the pan and shape to sit evenly in the pan, about 3-inches (7.5 cm) deep. Top with the cheese, and then the thin section of remaining rolled-out dough. Top with the sauce. Bake for 30 minutes.

Reduce the heat to 400°F (200°C, gas mark 6).

Bake for an additional 30 minutes. Broil for 5 minutes. Cool for about 15 minutes before slicing.

Yield: 1 deep-dish pizza, 8 to 10 slices

Image

CARROT PIZZA WITH ARUGULA, CARAMELIZED ONIONS, AND TOASTED WALNUTS

This pizza is delicious and thoroughly debunks any thought that pizza is not health food. If you have a homemade dough recipe that you like, use it here.

2 tablespoons (28 g) coconut oil, divided

1/2 white onion, sliced

1/2 head cauliflower, chopped

Salt, to taste

Black pepper, to taste

1 cup (100 g) raw walnuts

1 tablespoon (15 ml) maple syrup

1 jar (2 1/2 ounces, or 71 g) carrot baby food

1 teaspoon crushed garlic

1 disk (1 pound, or 455 g) ready-made whole wheat pizza dough

2 ounces (100 g) sliced black olives

3 baby bell peppers (preferably 1 each orange, red, and yellow), seeded and chopped

2 handfuls arugula

1/2 teaspoon coconut oil, melted

Balsamic vinegar, for drizzling

Crushed red pepper flakes, to taste

Preheat the oven to 425°F (220°C, or gas mark 7).

In a medium skillet over medium heat, heat 1 tablespoon (14 g) of the oil. Sauté the onion for 15 to 20 minutes, stirring occasionally, or until the onion has caramelized. Rub the cauliflower with the remaining oil. Season with salt and black pepper. Roast on a baking sheet for about 10 minutes, or until lightly brown.

Drizzle the walnuts with the syrup. Toss to coat evenly. Spread in a single layer on a baking sheet. Roast until lightly toasted, about 8 minutes, stirring often. (Check often to make sure they don’t burn.)

In a small bowl, combine the baby food and garlic.

After the cauliflower and walnuts have cooked, turn the oven temperature up to 500°F (250°C, or gas mark 10).

Stretch the dough to fit a nonstick 14-inch (35.5 cm) pizza pan. Bake the dough until golden brown, about 7 minutes. Let cool slightly. Spread the carrot sauce over the dough. Top with the onions, cauliflower, walnuts, olives, and bell peppers. Bake the pizza for another 7 minutes.

Meanwhile, in a bowl, lightly dress the arugula with the melted oil and vinegar. Top the warm pizza with the microgreens and sprinkle with the red pepper.

Yield: 2 to 4 servings

Image

ROSEMARY, LEEK, AND POTATO PIE

Serve this main dish pie with a bowl of soup for a delicious, well-rounded meal.

3 pounds (1.36 kg) thin-skinned potatoes, unpeeled and very thinly sliced (about 1/8 inch [3 mm] thick) into rounds

Salt, to taste

4 cloves garlic, minced, divided

2 tablespoons (5 g) minced fresh rosemary sprigs

1 leek, white and light green part only, cleaned well and thinly sliced

1/2 cup (65 g) nutritional yeast

7 tablespoons (100 g) nondairy margarine, melted, divided

Preheat the oven to 400°F (200°C, or gas mark 6). Lightly grease an 8-inch (20.3 cm) springform pan with nonstick spray.

Arrange the potatoes in an even layer to cover the bottom of the pan, overlapping, with no gaps. Sprinkle lightly with salt, about one-fourth of the minced garlic, and a little fresh rosemary. Distribute a few rings of leeks evenly on top. Dust with the yeast to well cover the potatoes. Drizzle with a little more than 1 tablespoon [14 g]) of the margarine. Cover with a second thin layer of potatoes, then salt, garlic, and rosemary, and a few more rings of leek, yeast and a drizzle of margarine. Repeat the layering process again and again until all the ingredients have been used. Add a final layer of potatoes around the rim. (You should end up with 4 or 5 layers of potatoes.) Bake for about 1 hour and 5 minutes, or until a knife easily slides through all layers of potatoes. If the potatoes brown too quickly, cover lightly with foil during the last 20 minutes of cooking. Let cool briefly and then carefully remove the springform rim. Slice into wedges.

Yield: 8 servings

Image

SHEPHERD’S PIE

This recipe calls for cooked lentils. To save time, make them up to two days in advance and store in an airtight container in the fridge.

1 1/2 cups (355 ml) water

4 tablespoons (32 g) minced garlic, divided

4 cups (440 g) quartered fingerling potatoes

2 cups (260 g) baby carrots

1 teaspoon salt

2 tablespoons (28 g) vegan butter

1 tablespoon (15 ml) olive oil

3/4 cup (120 g) diced onion

1/2 cup (60 g) chopped celery

3 cups (510 g) cooked lentils

1 tablespoon (15 ml) vegan Worcestershire sauce

1 teaspoon ground dried rosemary

1 teaspoon ground dried thyme

4 cups (280 g) loosely packed chopped kale

1/4 cup (60 g) creamy vegan mushroom soup

Black pepper, to taste

Preheat the oven to 350°F (180°C, or gas mark 4). Grease a 13 × 7-inch (33 × 18 cm) baking dish.

In an uncovered pressure cooker, bring the water to a boil. Add 2 tablespoons (16 g) of the garlic, the potatoes, and carrots. Cover and bring to pressure. Cook at high pressure for 6 minutes. Use a quick release. Remove the lid, add the salt and butter. Using a hand masher, mash.

In a large skillet, heat the oil over medium-high heat. Sauté the remaining 2 tablespoons (16 g) garlic, onion, and celery for about 1 minute. Add the lentils, Worcestershire, rosemary, and thyme. Mix well. Add the kale and soup. Simmer on medium-low for about 5 minutes, stirring frequently.

Pour the lentil and kale filling into the prepared baking dish. Spread the carrots and potatoes on top. Season with pepper. Bake until bubbling and golden, about 30 minutes. Cool slightly on a wire rack for at least 5 minutes. (This helps the pie set).

Yield: 8 to 10 servings

Image

ENGLISH COTTAGE PIE

Also known as shepherd’s pie in other parts of the world, this classic dish was created to use leftovers. Use leftover mashed potatoes to cut down on prep time with this recipe.

FOR THE MEAT MIXTURE:

2 tablespoons (30 ml) olive oil, divided

1 large sweet onion, diced

3 cloves garlic, minced

2 carrots, diced

2 stalks celery, diced

1 teaspoon fennel seed

1/2 teaspoon dried sage

2 cups (192 g) TVP (textured vegetable protein)

2 cups (475 ml) boiling water

2 cubes (2 teaspoons) beef-flavored vegetable bouillon

1 tablespoon (15 ml) vegan Worcestershire sauce

1 cup (164 g) corn kernels, thawed if frozen

1 tablespoon (12 g) ground chia seeds mixed with 1/2 cup (120 ml) water

2 cups (260 g) peas, thawed if frozen

FOR THE MASHED POTATOES:

5 large yellow-skinned potatoes, cubed into 1-inch (2.5 cm) squares

2 tablespoons (28 g) vegan margarine

1 1/2 teaspoons salt

3 to 4 tablespoons (45 to 60 ml) almond milk

Preheat the oven to 375°F (190°C, gas mark 5). Set a large pot of salted water on to boil.

To make the meat mixture: In a frying pan, heat 1 tablespoon (15 ml) of the oil over medium-high heat. Sauté the onion, garlic, carrots, celery, fennel, and sage until browned, about 10 to 12 minutes.

In a large bowl, combine the TVP, boiling water, bouillon cubes, and Worcestershire. Cover and cook for about 10 minutes, or until all of the water has been absorbed. Fluff with a fork. Transfer to the frying pan with the vegetables. Add the remaining 1 tablespoon (15 ml) oil and cook until lightly browned, about 7 minutes. Stir in the corn. Remove from the heat. Add the chia seed mixture until well combined.

Press into a 9 × 13-inch (23 × 33 cm) pan. Top with the peas.

To make the mashed potatoes: Once the water is boiling, add the potatoes and bring back up to a rolling boil. Boil for 13 minutes, or until fork tender. Drain.

Transfer to an electric mixing bowl. Add the margarine, salt, and 3 tablespoons (45 ml) of the milk. Mix until fluffy. (The potatoes should be creamy, so add a touch more almond milk if needed.) Spread the potatoes on top of the peas, forming a smooth layer. Using a fork, draw a few squiggles into the potatoes. Bake for about 30 minutes, or until the potatoes are browned.

Yield: 10 servings

Image

FRENCH ONION PIE

Use a premade pie crust that you can find in the frozen section of your grocery store. Your local natural foods store will most likely carry a healthful version.

2 uncooked pie shells, thawed

5 large onions, thinly sliced

4 cloves garlic, minced

1 tablespoon (14 g) nondairy butter

1 teaspoon (4 g) sugar

1/2 teaspoon salt, plus a little extra

1 1/2 cups (355 ml) nondairy milk

15 ounces (420 g) extra-firm tofu, not silken

1/2 teaspoon black pepper

1/2 teaspoon nutmeg

5 tablespoons (40 g) unbleached flour

2 tablespoons (25 g) nutritional yeast flakes, optional

Preheat the oven to 350°F (180°C, or gas mark 4).

Bake the pie shells for 10 minutes.

In a large sauté pan, cook the onion and garlic in the butter, stirring occasionally, until the onion becomes translucent. Add the sugar and salt. Cook for 15 to 25 minutes (or longer if you’d like the onions somewhat caramelized).

In a blender, combine the milk, tofu, the remaining 1/2 teaspoon salt, pepper, nutmeg, flour, and yeast, if using, until the mixture is smooth.

In a large bowl, stir together the tofu mixture and onions.

Divide the mixture evenly between the two pie shells. Bake for 45 minutes, or until the crust is golden brown and the filling sets.

Yield: Two 9-inch (23 cm) pies, 10 to 12 servings each

Image

AUSTRALIAN VEGGIE PIE

Australia’s native dish is meat pie. Serve it with ketchup for an authentically Aussie-style main course. This version is family-sized, but it can easily be made into mini pies.

FOR THE FILLING:

1 tablespoon (15 ml) olive oil

1 cup (164 g) cooked corn

1/2 red onion, diced

2 carrots, chopped into small pieces

1 clove garlic, minced

1 red potato, diced

1 stalk celery, diced

2 teaspoons salt, divided

1 tablespoon (2.5 g) fresh minced sage

1 cup (100 g) green beans

1 cup (160 g) cooked green peas

1 tablespoon (12 g) ground chia seeds mixed with 1/4 cup (60 ml) water

3 tablespoons (42 g) vegan margarine, softened

1/4 cup (40 g) superfine brown rice flour

FOR THE CRUST:

1 recipe pastry crust from Baked Pierogi

Preheat the oven to 350°F (180°C, gas mark 4). Grease a standard-size deep-dish pie pan.

To make the filling: In a large frying pan, heat the oil over medium-high heat. Sauté the corn, onion, carrots, garlic, potato, and celery until slightly tender, about 10 minutes. Add 1 teaspoon of the salt. Mix the rest of the ingredients into the sautéed veggies.

To make the crust: Prepare the crust, divide it into 2 equal pieces, and roll each out between 2 sheets of plastic wrap until 1/4-inch (6 mm) thick. Gently transfer one piece of rolled dough to the bottom of the prepared pan. Using a fork, press down the edges and poke a few holes in the crust. Transfer the filling on top of the bottom crust to fill the pie pan. Top with the second piece of dough. Pinch the two pieces of dough together to seal. Cut a few small slits in the top of the crust. Bake for 30 minutes.

Increase the oven temperature to 400°F (200°C, gas mark 6). Bake for an additional 20 to 25 minutes. Let cool about 20 minutes.

Yield: 1 standard-size pie, about 12 servings

Image

APRICOT RISOTTO

Don’t be intimidated by risotto. This one is well worth the effort.

1 onion, chopped

1/2 cup (65 g) chopped dried apricots

1/4 cup (60 ml) olive oil

Dash of black pepper

1 cup (190 g) Arborio rice

1/3 cup (80 ml) Chardonnay, warmed slightly above room temperature

3 to 4 cups (705 to 940 ml) vegetable broth, warmed

1/3 cup (80 ml) nondairy milk, warmed

1 tablespoon (14 g) nondairy margarine

Salt, to taste

In a large saucepan, sauté the onion and apricots in the oil over medium heat, just until the onion turns translucent. Add the pepper. Using a slotted spoon, remove from the pan and place on a separate plate, leaving the oil in the pan. Keeping the temperature at around medium heat, add the rice to the pan. Cook for about 7 minutes, or until the rice is golden brown, stirring occasionally. Add the wine and stir. Reduce the heat slightly. Cook until all of the wine has evaporated or been absorbed. Add the onion and apricots back to the pan. Add just enough broth to cover the rice, about 1/2 cup (120 ml). Simmer the rice in the broth over medium heat until almost all of the liquid has been absorbed, stirring often. Add more broth. Cook until there is just a little liquid left to be absorbed. Keep repeating this process, adding liquid in increments and stirring until the rice is softened up, for around 25 minutes. If you find that you are running out of liquid too fast, reduce the heat and add less liquid at each interval. Add more broth and keep cooking if the rice is still too firm after 3 cups (705 ml) of broth have been added. Once the rice is suitably cooked, stir in the milk. Cook until most of the liquid has been absorbed. (It should look very creamy, and the rice should be tender.) Stir in the margarine.

Cover with a tight-fitting lid, turn off the heat, and let rest for about 10 minutes. Season with salt.

Yield: 4 servings

Image

SPRING VEGETABLE RISOTTO

Use this recipe as a model for many of your favorite vegetables, so long as those on the sturdy side, such as artichoke hearts, broccoli, or beets, are precooked.

1 bunch asparagus, tough stem ends cut off, with stalks cut into 2-inch (5 cm) pieces

4 carrots, peeled and julienned

6 cups (1410 ml) vegetable broth, plus more if needed

1/2 cup (120 ml) dry white wine, optional

1 to 2 tablespoons (15 to 30 ml) olive oil

2 cloves garlic, minced

2 bunches green onions (12 to 16), white parts chopped and 1/4 cup (25 g) of thinly sliced green parts reserved

2 cups (390 g) Arborio rice

1 cup (130 g) frozen baby green peas, thawed

Salt, to taste

Black pepper, to taste

Yellow pear tomatoes, optional

Steam the asparagus and carrots until tender but crisp, about 10 minutes. Transfer to a bowl.

In a saucepan, heat the broth and wine, if using until barely simmering. (You will typically need between 5 and 6 cups [1175 and 1410 ml] of total liquid for the risotto.)

In a large sauté pan, heat the oil over medium heat. Sauté the garlic and white parts of the onions for about 3 minutes, stirring, or until softened. Add the rice and cook, stirring constantly, for 2 minutes. Reduce the heat to medium. Add 1 cup (235 ml) of the broth. Stir until the broth is absorbed. Continue to add broth, one ladleful at a time, until almost all the liquid has been absorbed and the rice begins to soften, about 20 minutes. Stir in the peas and 1 cup (235 ml) of broth. Continue stirring constantly until the liquid has almost been absorbed and the rice begins to thicken. Stir in the steamed vegetables, adding more of the broth as needed, until the mixture is creamy, not runny, the rice is tender yet firm to the bite, and the vegetables are heated through, about 5 minutes. Remove from the heat and stir in the 1/4 cup (25 g) onion greens. Season with salt and pepper. Garnished with tomatoes, if using.

Yield: 2 to 4 servings

Image

LENTIL, KALE, AND BARLEY RISOTTO

This longer-cooking risotto features pearl barley. It calls for cooked lentils, which you can make in advance.

4 teaspoons (20 ml) olive oil

1/4 cup (40 g) diced onion

2 cloves garlic, minced

1 teaspoon seeded and diced fresh jalapeño

1 cup (200 g) dried pearl barley

2 cups (470 ml) vegetable broth, or more as needed

1 cup (235 ml) water, or more as needed

1/4 teaspoon salt, plus more to taste

1/4 teaspoon black pepper, plus more to taste

2 cups (340 g) cooked lentils

2 cups (140 g) tightly packed chopped kale

2 to 3 tablespoons (30 to 45 ml) lemon juice

1/4 cup (24 g) nutritional yeast

2 teaspoons grated vegan parmesan cheese

1 teaspoon dried sweet basil

In an uncovered pressure cooker, heat the oil on medium-high. Sauté the onion, garlic, and jalapeño for 3 minutes, or until the onion is soft. Add the barley, broth, water, salt, and pepper. Stir to combine. Cover and bring to pressure. Cook at high pressure for 18 to 20 minutes. Use a quick release. Remove the lid and stir in the lentils, kale, juice, yeast, cheese, and basil. Simmer on low for approximately 10 minutes or to the desired risotto consistency. (Add more broth or water if needed.) Season with salt and pepper.

Yield: 6 to 8 servings

Image

KOREAN KONGBAP

Kongbap is a Korean dish comprising white or brown rice cooked with one or more beans (and sometimes also other grains). Serve it over a bed of sautéed greens with soy sauce and a garnish of freshly grated ginger.

1/2 cup (100 g) dried black soybeans

1/2 cup (100 g) dried whole peas

1/2 cup (95 g) brown rice

1/2 cup (100 g) pearl barley

7 to 7 1/2 cups (1.6 to 1.8 L) water, divided

1 tablespoon (15 ml) sesame oil

In a large bowl, combine the soybeans, peas, rice, and barley. Add 4 cups (940 ml) of the water. Soak overnight. Rinse, drain, and add to the pressure cooker. Add the remaining 3 to 3 1/2 cups (705 to 825 ml) water. Drizzle in the oil. Stir to combine. Cover and bring to pressure. Cook at high pressure for 22 minutes. Allow for a natural release. If after 10 minutes the pressure has still not come down fully, manually release.

Yield: 6 servings

Image

QUINOA PILAF

You can use this basic recipe and mix and match flavors for a variety of pilaf dishes. Simply substitute the parsley and thyme for other flavor profiles, such as ginger and paprika with curry vegetable broth and chopped cashews, for a tasty Indian style pilaf.

1 cup (175 g) quinoa

1 teaspoon walnut oil

1/2 cup (80 g) chopped red onion

1 cup (130 g) diced carrot

1 1/2 cups (355 ml) vegetable broth

1/2 teaspoon dried parsley

1/2 teaspoon dried thyme

1/2 teaspoon salt

1/4 to 1/2 cup (30 to 60 g) chopped walnuts

Chopped fresh parsley or thyme, for garnish

Rinse and drain the quinoa.

In an uncovered pressure cooker, heat the oil on medium heat. Sauté the onion and carrot for 3 minutes. Add the broth, parsley, thyme, salt, and quinoa. Stir to combine. Cover and bring to pressure. Cook at high pressure for 1 minute. Allow for a natural release. If after 10 minutes the pressure has still not come down fully, manually release.

Fluff the quinoa. Mix in the walnuts. Garnish with parsley or thyme.

Yield: 4 servings

Image

EASY BUT MEMORABLE QUINOA PILAF WITH CACAO NIBS

Cacao nibs are a fun taste and texture to add to pilafs. They really pop! Serve this pilaf chilled or warm.

4 cups (740 g) cooked, drained quinoa

1/2 cup (178 g) crushed cacao nibs

1 cup (145 g) blueberries

1/2 cup (85 g) sliced strawberries

1/2 teaspoon salt

1 to 2 tablespoons (15 to 28 ml) olive oil

2 tablespoons (28 ml) lemon juice

1 teaspoon grated lemon zest

1/4 cup (16 g) chopped fresh dill

1/4 cup (24 g) chopped fresh mint

4 ounces (115 g) chopped arugula

1/2 cup (45 g) roasted soy nuts

1/2 cup (80 g) finely chopped red onion

Pomegranate vinegar, optional

In a large salad bowl, toss all of the ingredients together.

Yield: 4 servings

Image

EASY ONE-POT (JOLLOF) RICE WITH CINNAMON AND CURRY

This dish is a classic in African cuisine. Switch it up to include a variety of vegetables and spices to suit your liking.

1 tablespoon (14 g) coconut oil

2 tomatoes, blanched, peeled, and chopped

2 carrots, sliced into coins

1 red onion, diced

3 large leaves kale, cut into fine chiffonade

1 red bell pepper, seeded and chopped

1 teaspoon grated ginger

Salt, to taste

1 1/2 cups (278 g) uncooked basmati rice

3 cups (700 ml) salted vegetable broth

2 tablespoons (32 g) tomato paste

2 bay leaves

1/2 teaspoon nutmeg

9 curry leaves

1 cinnamon stick

1 teaspoon cumin

1/2 to 1 teaspoon red chile flakes

In a deep 2-quart (2 L) saucepan with a lid, heat the oil over medium-high heat. Sauté the tomatoes, carrots, onion, kale, bell pepper, and ginger until tender, about 5 to 7 minutes. Season with salt. Once the vegetables are soft, add the rice, broth, and paste. Toss in the bay leaves, nutmeg, curry leaves, cinnamon stick, cumin, and chile flakes. Stir well to combine.

Bring to a full boil over high heat. Immediately after the mixture begins to boil, reduce the heat to a simmer and cover. Check the rice after about 15 minutes, and cook until all liquid has been absorbed, about 20 minutes. Fluff with a fork. Remove the bay and curry leaves and cinnamon stick. Season with salt.

Yield: 6 servings

Image

POLENTA HEARTS

With cookie cutters, you can make the polenta into any shape you want, including hearts.

4 cups (940 ml) water

1 1/2 cups (210 g) coarse cornmeal or polenta

1/4 cup (60 ml) nondairy milk

1 to 2 teaspoons (6 to 12 g) salt

2 to 3 tablespoons (25 to 37 g) nutritional yeast flakes

1/2 cup (55 g) finely chopped sun-dried tomatoes, oil-packed or reconstituted in water if dried

2 tablespoons (5 g) minced fresh basil

2 tablespoons (8 g) minced fresh parsley

1 tablespoon (15 ml) olive oil

In a 4-quart (4.5 L) saucepan, heat the water to boiling. Add the polenta or cornmeal. Stir frequently over low-medium heat, being careful that it does not boil over. Slowly add the milk, 1 teaspoon of the salt, and the yeast. Stir until the liquid is absorbed and the polenta thickens, 5 to 10 minutes. Add the tomatoes, basil, and parsley, stir for 1 more minute, and remove from the heat. Season with salt. At this point, the polenta will be thick (and getting thicker). Once you remove it from the heat, you can serve it immediately. However, to form it into shapes, let it set up for an hour. To do this, pour it into a 9 × 12-inch (23 × 30.5 cm) glass or nonstick pan, and spread evenly with a rubber spatula. Chill in the fridge for at least 1 hour. When ready to serve, punch out shapes with a cookie cutter (or cut it into squares).

In a nonstick skillet, heat the oil over medium heat. Sear the polenta shapes until golden on both sides and heated through.

Yield: 2 to 4 servings

Image

NAVAJO TACOS

Indian tacos are made with fried bread and topped with the typical items found on Latin-style tacos. Add nondairy sour cream and cheese on top, or keep it simple if you prefer.

FOR THE CHICKPEA CHORIZO:

1 can (15 ounces, or 425 g) chickpeas, drained and rinsed

1 tablespoon (15 ml) olive oil

1/4 to 1/2 teaspoon cayenne pepper

1 teaspoon paprika

Smoked sea salt, to taste

1 tablespoon (15 ml) apple cider vinegar

1 tablespoon (15 ml) lime juice

1 teaspoon ground cumin

2 tablespoons (30 g) ketchup

1 teaspoon onion powder

1 clove garlic, minced

FOR THE BREAD:

1 cup (125 g) all-purpose flour, plus 1/2 cup (63 g) for rolling

1 teaspoon onion powder

1 teaspoon dried cilantro

1/2 teaspoon salt

Black pepper, to taste

1 teaspoon baking powder

1/2 cup (120 ml) water

Vegetable or peanut oil, for frying

FOR THE TACOS:

1 1/3 cups (95 g) shredded lettuce

Heaping 1/2 cup (160 g) corn salsa

Heaping 1/2 cup (160 g) tomato salsa

1 avocado, peeled, pitted, and sliced, optional

Chopped fresh parsley or cilantro, for garnish

1 lime, cut into wedges

To make the Chickpea Chorizo: In a large skillet, combine all of the ingredients. Cook over medium-high heat for about 4 minutes, stirring occasionally, until all of the liquid has been absorbed.

To make the bread: In a large bowl, combine 1 cup (125 g) of the flour, the onion powder, cilantro, salt, pepper, and baking powder. Add the water, and mix thoroughly. Let stand for 15 minutes at room temperature. Divide the sticky dough into 4 equal portions.

On a floured surface, with about 1/2 cup (63 g) extra flour handy and your hands sufficiently floured, flatten each portion of dough (sprinkling it with flour, but not kneading the flour in) into a 6-inch (15-cm) disk.

Fill a deep 10-inch (25-cm) pot with 1 inch (2.5 cm) of oil. Preheat to 350°F (180°C) on a deep-frying thermometer. Line a plate with paper towels.

Carefully add one disk of dough at a time to the hot oil and cook for 3 minutes on each side, or until golden brown. Transfer to the paper towel–lined plate lined to absorb excess oil. Repeat with the remaining 3 disks, bringing the oil back up to temperature between batches.

To make the tacos: Top each piece of bread with 1/3 cup (24 g) lettuce, 2 heaping tablespoons (40 g) corn salsa, 2 heaping tablespoons (40 g) tomato salsa, a generous 1/3 cup (106 g) chickpea chorizo, and one-fourth of the avocado. Garnish with the parsley or cilantro and serve with the lime.

Yield: 4 tacos

Image

ASPARAGUS AND MUSHROOM TACOS WITH CILANTRO MAYONNAISE

Try to find corn tortillas made from just corn, salt, and maybe a little lime juice, such as Trader Joe’s brand.

FOR THE FILLING:

16 ounces (450 g) cremini mushrooms, thinly sliced

1 to 3 serrano chile peppers, stemmed, seeded, and minced

3 cloves garlic, minced

1 small onion, diced

2 teaspoons cumin

1 to 2 teaspoons red chile powder

1/4 teaspoon chipotle chile powder

1 teaspoon minced fresh thyme leaves

1 teaspoon salt

2 tablespoons (30 ml) canola oil, divided

8 stalks asparagus, tough ends removed

FOR THE CILANTRO MAYONNAISE:

1/3 cup (5 g) finely chopped fresh cilantro

1 tablespoon (15 ml) lime juice

1 cup (225 g) vegan mayonnaise

FOR THE TACOS:

12 corn tortillas

1/2 cup (8 g) chopped fresh cilantro

1 cup (150 g) diced fresh tomatoes

To make the filling: In a large frying pan, toss the mushrooms, chiles, garlic, onion, cumin, red chile powder, chipotle chile powder, thyme, salt, and 1 1/2 tablespoons (22 ml) of the oil. Cover and cook over medium heat for about 10 minutes, stirring occasionally, or until the mushrooms are tender and have released a good amount of liquid. Uncover and reduce the heat to low. Simmer for about 7 minutes, or until all of the liquid is gone.

Slice the asparagus stalks in half down the length of the spear. Place in a separate frying pan with the remaining 1/2 tablespoon (8 ml) oil. Sauté over medium-high heat for 2 to 3 minutes, or until bright green and tender.

To make the Cilantro Mayonnaise: In a bowl, mix all the ingredients together until well combined.

To make the tacos: In a flat skillet or cast-iron pan, warm the tortillas gently on each side until pliable and light golden brown. As each tortilla cooks, stack in a pile and cover with foil to retain heat and moisture. Among the tortillas, divide the mushroom mixture, asparagus, cilantro, tomatoes, and Cilantro Mayonnaise.

Yield: 12 tacos, or 6 servings

Image

SWEET POTATO TACOS

Instead of the orange sweet potatoes (a.k.a. yams) in this recipe, you can use yellow potatoes instead.

2 large sweet potatoes (or yams), peeled and cubed

1 tablespoon (15 ml) olive oil

1 medium yellow onion, sliced

1 red bell pepper, seeded and finely diced

Salt, to taste

Black pepper, to taste

2 cloves garlic, minced or pressed

1/4 teaspoon cayenne pepper

1/2 fresh jalapeño pepper, seeded and diced

8 to 10 small crispy corn or soft flour tortillas

Chopped cilantro, for garnish

Peach salsa, for topping

Place a steamer basket in a medium saucepan with enough water on the bottom of the pot to create steam. Place the potatoes in the basket, cover, and steam over medium-low heat until fork-tender, about 20 to 25 minutes, and then drain. (Keep an eye on the pot to ensure that the water doesn’t evaporate, burning the saucepan.)

Meanwhile, in a medium sauté pan, heat the oil over medium heat. Add the onion and bell pepper. Cook for about 7 minutes, or until the vegetables are translucent. Season with salt and black pepper.

When the potatoes are cooked, transfer them to a large bowl, along with the garlic, cayenne, jalapeño, and onion mixture. Season with salt. Mash the ingredients together.

Fill the tortillas with the filling, sprinkle with cilantro, and top with salsa.

Yield: 8 to 10 servings

Image

BLACK BEAN, POTATO, AND CHEESE ENCHILADAS

The key to keeping the tortillas from splitting while rolling is to use the freshest, best-quality corn tortillas you can find. They should just include corn, salt, and maybe a touch of lime juice.

FOR THE ENCHILADA SAUCE:

1 cup (240 g) diced canned tomatoes, drained

1 can (8 ounces, or 225 g) tomato sauce

1/2 to 1 teaspoon salt

3 dried chile peppers (guajillos or chipotles)

2 cloves garlic, minced

1 tablespoon (7 g) cumin

1 tablespoon (15 ml) olive oil

2 cups (470 ml) vegetable broth

1/4 cup (40 g) minced red onion

1 can (6 ounces, or 170 g) tomato paste

FOR THE ENCHILADAS:

2 cups (220 g) small-diced potatoes

1 tablespoon (15 ml) olive oil

Dash or two of salt

12 corn tortillas

1 can (15 ounces, or 420 g) black beans, drained

2 cups (230 g) nondairy shredded cheese

To make the sauce: In a saucepan, combine all of the ingredients and simmer over medium heat until the chile peppers are plump and rehydrated, about 20 minutes. Let cool.

Transfer the mixture to a blender. Process until very smooth.

To make the enchiladas: In a pan, sauté the potatoes in the oil with the salt over medium-high heat until lightly golden brown, stirring often. Remove from the heat and let cool briefly.

Preheat the oven to 350°F (180°C, or gas mark 4). Lightly grease a 9 × 13-inch (23 × 33 cm) baking dish.

Pour about 1/2 cup (120 ml) of the enchilada sauce onto a large, rimmed plate or bowl. Line up the rest of the ingredients, plus a large clean plate, to assemble the enchiladas.

Dip one corn tortilla into the sauce, ensuring both front and back are completely covered. Transfer the single tortilla to a clean plate and fill with about 2 tablespoons (28 g) each of potatoes, beans, and cheese. Roll up to close and place in the baking dish seam side down. Repeat until all the tortillas are dipped, filled, and rolled, tucking each enchilada snugly into the baking dish, close together to keep them from unrolling. Cover the enchiladas with the remaining sauce and sprinkle with any remaining cheese, if desired. Bake, uncovered, for about 20 minutes, or until the tortillas become slightly crispy on top.

Yield: 12 enchiladas, or 6 servings

Image

BLACK BEAN AND SUMMER SQUASH ENCHILADAS

The spiciness of the sauce will increase once the dish is baked. Try these enchiladas baked with a little Cashew “Cheesy” Sauce on top.

6 ounces (170 g) tomato paste

15 ounces (434 g) tomato sauce

1/2 teaspoon chipotle powder

1 cup (160 g) finely diced onion

1/2 cup (120 ml) low-sodium vegetable broth, optional

2 cloves garlic, minced

1 medium red bell pepper, seeded and chopped

2 medium zucchini, diced

1 1/2 cups (378 g) black beans, well rinsed and drained

1 bunch spinach, washed and chopped, or 1 small package (5 ounces, or 140 g) washed

1 1/2 teaspoons ground cumin

1/4 teaspoon black pepper

1/8 teaspoon salt

2 teaspoons lime juice

8 corn tortillas

6 green onions, sliced

Preheat the oven to 350°F (180°C, or gas mark 4).

In a large bowl, stir together the paste, sauce, and chipotle powder.

In a large pan, sauté the onion over medium heat until it starts to soften. If the onion starts to stick to the bottom of the pan, add the broth. When the onion softens, add the garlic and cook for 2 minutes. Stir in the bell pepper and zucchini. Cook, stirring occasionally, for 2 to 3 minutes, or until the squash becomes tender. If the vegetables start to stick to the bottom of the pan, add the broth. Once the squash is tender, add the beans, spinach, cumin, black pepper, and salt. Simmer for 5 minutes until the spinach wilts.

Remove from the heat and stir in the juice. Taste and add additional seasonings if desired.

In the bottom of a 9×13-inch (22 × 33 cm) ovenproof dish, spread a thin layer of the tomato mixture. Dip a tortilla in the bowl of tomato mixture to completely cover it with sauce. Lay the coated tortilla in the bottom of the dish. Spread a large tablespoon (one-eighth) of the veggie–bean mixture across the center of the tortilla. Gently roll up the tortilla and place seam-side down in baking dish at one end. Repeat with the remaining ingredients until all of the tortillas are filled, rolled and placed next to each other in the dish. Pour the remaining tomato mixture over the enchiladas. Cover. Bake for approximately 20 minutes. (The dish doesn’t need to be cooked, but just thoroughly heated through.) After 20 minutes, check to make sure dish is bubbling hot. Sprinkle with the green onions.

Yield: 8 enchiladas

Image

WOW! CHOCOLATE DINNER ENCHILADAS

Instead of the tofu, try using 1 cup (70 g) mushrooms, (99 g) cooked eggplant, (205 g) squash, (136 g) sweet potato, (225 g) potato, or a combo!

12 to 14 corn tortillas

2 cups (475 ml) water (or enough to cover the tortillas)

1/4 cup (60 ml) lime juice

3 to 4 cups (750 g to 1 kg) mole sauce or enchilada sauce, divided

1 cup (150 g) crumbled firm tofu

1 cup (30 g) chopped spinach

1/2 cup (80 g) diced onion

1/4 cup (35 g) cornmeal

1/2 teaspoon chili powder

2 minced cloves garlic

1/2 teaspoon salt

1 tablespoon (15 ml) olive oil

1 teaspoon dried crushed oregano

2 teaspoons cider vinegar

1/4 cup (24 g) raw cacao powder

1/4 cup (4 g) chopped fresh cilantro

1/4 teaspoon black pepper

1/2 cup (50 g) chopped toasted almonds

Preheat the oven to 375˚F (190˚C, gas mark 5). Greased a 9× 13-inch (23×33 cm) baking dish.

In a large shallow bowl, soak the tortillas in the water and juice for 2 to 3 minutes. Drain and shake the tortillas before using. (This makes them less likely to crack.) Return the tortillas to the bowl. Spread them out a little, though it’s okay if they overlap.

Spoon 1/2 cup (125 g) of the sauce into the bottom of the prepared dish.

In a bowl, mix together the tofu, spinach, onion, cornmeal, chili powder, garlic, salt, oil, oregano, vinegar, cacao, cilantro, pepper, and nuts. Divide evenly among the tortillas, roll each one up, and place in the dish on top of the sauce. Pour the rest of the sauce over the top. Bake for 40 minutes.

Yield: 6 servings

Image

GRILLED VEGETABLE FAJITAS

Although you can make these based only on vegetables, add some meatless chicken strips or grilled tofu for a different flavor.

Juice from 2 limes

1/4 cup (60 ml) olive oil

1 teaspoon (1.8 g) dried oregano

1 teaspoon (2 g) ground cumin

1/4 to 1/2 teaspoon chili powder

1/4 cup (4 g) chopped fresh cilantro

Salt, to taste

Black pepper, to taste

1 large red onion, cut into wedges

3 bell peppers, seeded and cut into 1/2-inch (1 cm) strips

2 yellow squash, halved and cut into 1/2-inch (1 cm) strips

4 cloves garlic, halved lengthwise

12 (8-inch, or 20-cm) flour or corn tortillas

1 cup (260 g) salsa

Guacamole

Vegan sour cream

In a large bowl, stir together the juice, oil, oregano, cumin, chili powder, and cilantro. Season with salt and black pepper. Add the onion, bell peppers, squash, and garlic and toss to combine.

Prepare your grill or roasting pan. The vegetables can be made in a large grill pan, grilled outdoors, grilled on a tabletop electric grill, broiled, or roasted. Cook the vegetables until the desired doneness, 7 to 15 minutes, turning occasionally to char each side. Brush on the marinade as the vegetables cook. Transfer the vegetables to a large bowl.

Grill the tortillas, about 1 minute on each side, or microwave them on high, wrapped in a paper towel, for 20 seconds. Once warm, keep them in a low oven or wrapped in a kitchen towel to retain heat.

To serve, place the vegetables, tortillas, salsa, guacamole, and sour cream on a table. Each person can assemble his or her fajita, as desired.

Yield: 12 servings

Image

CHICK’N STRIPS IN MOLE

Mole sauce is so popular and so varied in Mexico, it is often referred to as Mexico’s curry. Serve this over rice, in a burrito, or as an addition to a taco buffet.

FOR THE CHICK’N STRIPS:

1 package (8 ounces, or 225 g) soy curls

4 cups (950 ml) very hot water

2 chick’n vegetable bouillon cubes or 2 teaspoons chick’n vegetable bouillon

1 tablespoon (15 ml) olive oil

FOR THE MOLE SAUCE:

1 tomato

4 cloves garlic

2 to 4 Mexican green chile peppers

1 serrano pepper

1 tomatillo, quartered

4 ounces (115 g) bittersweet chocolate (70 percent cocoa), melted

1 teaspoon cinnamon

1/2 teaspoon cloves

2 cups (230 g) corn Chex-type cereal

3 cups (700 ml) salted vegetable broth

To Make the Chick’n Strips: In a large bowl, place the soy curls, water, and bouillon. Let rest for 10 minutes. Drain well. Squeeze any excess liquid from the soy curls.

In a large, deep-sided, nonstick frying pan, sauté the soy curls in the oil over medium-high heat for about 10 minutes, or until lightly browned and crispy, stirring often. Remove from the heat.

To make the Mole Sauce: Preheat the oven to broil.

On a foil-covered, baking sheet, place the tomato, garlic, and peppers. Broil for about 45 minutes, or until blackened, turning occasionally to cook evenly. (The tomato will not be as blackened as the peppers, but it will turn very soft and wrinkly when ready. The peppers will be blackened on all sides, and the garlic should be fragrant and softened.)

Once the vegetables are roasted, rinse the peppers and tomato under cold water to gently remove the skins and stems. Let cool completely.

Transfer the vegetables to a blender. Add the tomatillos, chocolate, cinnamon, cloves, Chex cereal, and broth. Blend until smooth, about 2 minutes.

To finish: Place the sauce over the prepared soy curls in the frying pan and bring to a boil over high heat, stirring often so as not to burn the sauce. Immediately reduce the heat to medium and let simmer, covered, for about 15 minutes, stirring occasionally. (The sauce will thicken slightly upon heating.)

Yield: 6 servings

Image

TEMPEH TACOS OR TOSTADAS

In this healthy twist on traditional Mexican fare, tempeh offers a meaty texture that is 100 percent plant-based.

FOR THE TEMPEH FILLING:

1 package (8 ounces, or 224 g) package tempeh, cut into 4 equal pieces.

2 cups (470 ml) vegetable broth, divided

2 cloves garlic, minced

1/2 cup (80 g) diced red onion

1/4 cup (30 g) finely diced celery

2 cups (140 g) diced cremini mushrooms

1 seeded and diced fresh jalapeño

1/2 cup (130 g) mild salsa

1 to 2 teaspoons chili powder

Juice of 1/2 lime

1/2 teaspoon salt

FOR THE SPINACH:

1 teaspoon olive oil

2 cloves garlic, minced

8 cups (480 g) loosely packed baby spinach

Pinch of salt

Juice of 1/2 lime

6 taco shells or corn tortillas, baked or fried in oil until crispy

1/2 cup (120 g) vegan sour cream

1 lime, cut into 6 wedges

To make the tempeh: Place the tempeh in an uncovered pressure cooker with 1 cup (235 ml) of the broth. Cover and bring to pressure. As soon as pressure is achieved, use a quick release. Remove the lid and return to medium-high heat.

Using a spoon, crumble the tempeh into a “ground meat” consistency. Add the garlic, onion, celery, mushrooms, jalapeño, and salsa. Add the chili powder and remaining 1 cup (235 ml) broth. Stir well. Cover and return to pressure. Cook at high pressure for 3 minutes. Allow for a natural release. Remove the lid, add the juice and salt. Simmer on low to cook off the extra liquid.

To make the spinach: In a skillet, heat the oil over medium-high heat. Sauté the garlic and spinach for 30 seconds, tossing with tongs to prevent sticking. Add the salt and juice, toss, and remove from the heat.

Place a layer of spinach on each of the tacos shells or corn tortillas. Add the tempeh and a dollop of sour cream. Serve with the lime.

Yield: 6 servings

Image

INDIAN-STYLE BLACK BEAN AND VEGGIE BURRITOS

The combination of Southwestern ingredients and Eastern seasonings adds a unique flavor to this burrito.

1 tablespoon (15 ml) oil

2 bell peppers, seeded and cut into strips

1 large onion, sliced

4 cloves garlic, chopped

1 teaspoon minced fresh ginger

1 sweet potato, cut into 1/2-inch (1.3 cm) cubes

1 teaspoon garam masala

1/2 cup (120 ml) vegetable broth

1 can (15 ounces, or 420 g) black beans, drained and rinsed

Salt, to taste

Black pepper, to taste

1 cup (165 g) cooked brown basmati rice

1 head romaine lettuce, shredded

Salsa

4 large burrito-size whole wheat tortillas

In a large pan, heat the oil over medium heat. Sauté the bell peppers, onion, garlic, and ginger for 7 to 10 minutes, stirring frequently, or until the peppers and onion are soft. Add the potato and garam masala and mix well. Add the broth, and cover. Reduce the heat to medium-low. Cook for 10 to 15 minutes, or until the potato is tender. At the very end of the cooking time, add the beans and stir to combine. Cook for 5 minutes longer. Season with salt and black pepper.

Spoon the vegetable and bean mixture, rice, lettuce, and salsa evenly down the center of a tortilla, and then roll it up.

Yield: 4 servings

Image

VEGAN “BACON” AND CABBAGE

This simple, plant-based version of cabbage cooks up quickly and is sure to wow your omnivore friends and family.

4 tablespoons (55 g) vegan butter

1 package (5 ounces, or 140 g) vegan bacon, cut into 1/2-inch (1.3 cm) pieces

1 sweet onion, cut into half-moon slices

2 potatoes, peeled and diced into bite-size cubes

1 head cabbage, cored and thinly sliced (about 1 1/2 pounds, or 680 g)

1 tablespoon (7 g) smoked paprika

1 1/2 cups (355 ml) vegan chicken-flavored broth

Salt, to taste

Black pepper, to taste

In an uncovered pressure cooker, melt the butter on medium-high. Add the bacon and stir well to cover with the butter. Add the onion and sauté until soft, about 3 minutes. Add the potatoes, cabbage, and paprika. Add the broth and stir to combine. Cover and bring to pressure. Cook at high pressure for 4 minutes. Allow for a natural release. Uncover. Season with salt and pepper.

Yield: 6 servings

Image

SEITAN SWISS STEAK

With this dish, you’ll love the smell of the browning food, the thickness of the tomato gravy, and the need to eat it with mashed potatoes.

3 heaping tablespoons (24 g) flour

1 teaspoon salt

1/4 teaspoon black pepper

1 package (8 ounces, or 224 g) prepared seitan strips

1/4 cup (60 ml) olive oil

1 cup (160 g) half-moon slices yellow onion

1/2 cup (60 g) chopped celery

1 can (15 ounces, or 420 g) diced tomatoes

1/2 teaspoon vegan Worcestershire sauce

On a plate, mix the flour, salt, and pepper. Dredge both sides of each seitan strip in the flour.

In an uncovered pressure cooker, heat the oil on medium-high. Add the seitan and brown for 2 1/2 minutes. Flip and brown for another 2 1/2 minutes.

Transfer the seitan to a plate.

Add 1 tablespoon (8 g) of the leftover flour mix to the oil and seitan drippings remaining in the pressure cooker. Whisk until thickened. Add the onion, celery, tomatoes, and Worcestershire. (This should bubble from the heat right away.) Stir well. Place the seitan back into the pressure cooker. Spoon the gravy over the seitan. Cover and bring to pressure. Cook at high pressure for 2 minutes. Use a quick release.

Yield: 4 servings, 6 seitan cutlets (8 to 10 servings)

Image

BOEUF(LESS) BOURGUIGNON

Julia Child made the classic recipe for Boeuf Bourguignon a household name in the 1960s. Serve the dish over mashed potatoes.

FOR THE MARINADE:

1 tablespoon (2.4 g) fresh thyme

1/3 cup (80 ml) vegan Worcestershire sauce

2 cups (475 ml) vegetable broth (preferably beef flavored)

7 drops of liquid smoke

1 package (8 ounces, or 225 g) soy curls

3 tablespoons (45 g) vegan margarine

1/4 cup (20 g) bacon-flavored bits

Herb bouquet (bouquet garni): sprigs of parsley, sage, rosemary, and thyme tied with kitchen twine

FOR THE SAUTÉ:

5 ounces (140 g) button mushrooms, halved

4 medium carrots, sliced into rounds

1 small red onion, diced

2 cloves garlic, minced

1 tablespoon (14 g) vegan margarine

1/2 teaspoon salt

FOR THE SAUCE:

3 tablespoons (30 g) superfine brown rice flour

1 teaspoon or 1 cube vegetable bouillon (preferably beef-flavored)

1/2 cup (120 ml) full-bodied red wine (such as Zinfandel or Cabernet Sauvignon)

1 1/2 tablespoons (24 g) tomato paste

2 cups (475 ml) vegetable broth

10 small pearl onions, peeled

Preheat the oven to 350°F (180°C, gas mark 4).

To make the marinade: In a medium saucepan, bring the thyme, Worchester, broth, and liquid smoke just to a light boil. Remove from the heat.

In a large bowl, combine the marinade and soy curls. Let rest for 15 minutes. Let the mixture come back down to room temperature and then using clean hands, squeeze out all of the liquid from the soy curls, reserving the marinade in the bowl.

In a large frying pan, heat the margarine over medium-high heat. Sauté the bacon, just until it starts to sizzle, about 5 minutes. Gently tilt the pan to evenly coat with bacon-flavored margarine. Add the soy curls and sauté until evenly browned, about 10 minutes.

Transfer to a large casserole dish and add herb bouquet.

To make the sauté: In the same saucepan, sauté the mushrooms, carrots, onion, and garlic in the margarine over medium-high heat for about 10 minutes, or until the onion is translucent and lightly brown on the edges. Add the salt while cooking.

To make the sauce: Into the bowl with the leftover marinade, whisk the flour, bouillon, wine, paste, and broth until no lumps remain. Add the onions.

In the casserole dish, combine the vegetables and soy curls. Top evenly with sauce. Cover with foil. Bake for 1 hour. Uncover and cook an additional 25 minutes, or until fragrant and bubbly on top. Remove the herb bouquet before serving.

Yield: 8 servings

Image

HOLIDAY ROAST WITH MASHED POTATOES

You can buy vegan stuffed roasts in grocery stores during the holiday season. Pressure cooking is the best way to prepare these dense, precooked roasts; the outcome is a soft, succulent dish.

1 to 2 teaspoons olive oil

4 cloves garlic, minced

1 cup (160 g) diced yellow onion

2 cups (260 g) diced carrot

2 cups (220 g) diced potato

1 teaspoon salt

1 vegan stuffed roast (1 pound, or 454 g), thawed

3/4 to 1 cup (180 to 235 ml) vegetable broth

1 tablespoon (15 ml) almond milk

1/4 teaspoon black pepper

1 teaspoon vegan butter, optional

In an uncovered pressure cooker, heat the oil on medium-high. Sauté the garlic and onion for 1 minute. Add the carrots, potatoes, and salt. Mix well. Place the roast on top of the vegetables and pour the broth over the roast. Cover and bring to pressure. Cook at low pressure for 8 minutes. Use a quick release. Remove the lid and remove the roast to a plate.

Add the milk, pepper, and butter to the vegetables in the pressure cooker. Mash with a potato masher. Slice the roast and serve with the mashed vegetables.

Yield: 4 servings

Image

FIESTA SOY CURL AND RICE CASSEROLE

Soy curls are a great substitute for traditional chicken dishes. Made from the whole soybean, they are packed with protein and very versatile. This loose casserole is best served in a bowl.

3 cups (300 g) soy curls

4 cups (940 ml) vegetable broth, warm, divided

1 teaspoon olive oil

2 cloves garlic, minced

1/2 cup (80 g) diced yellow onion

2 tablespoons (16 g) vegan chicken-flavored seasoning

1 tablespoon (8 g) taco seasoning

1 cup (190 g) long-grain white rice

1 can (15.25-ounce, or 427 g) corn, drained

1 can (28 ounces, or 784 g) diced tomatoes with green chiles

1 can (8 ounces, or 224 g) tomato sauce

1/2 to 1 teaspoon salt

1 1/2 cups (180 g) shredded vegan cheese, divided

1 cup (70 g) crumbled corn tortilla chips

Black pepper, to taste

Preheat the oven to 375°F (190°C, or gas mark 5). Grease a 13 × 7-inch (33 × 18 cm) casserole dish.

In a bowl, soak the soy curls in 3 cups (705 ml) of the broth for 15 minutes. Drain the soy curls.

In an uncovered pressure cooker, heat the oil on medium-high. Sauté the garlic and onion for 3 minutes, or until the onion is soft. Add the soy curls, chicken-flavored seasoning, and taco seasoning. Sauté for 3 to 5 minutes. (Soy curls, much like tofu, need time to absorb the flavors.) Add water or vegetable broth if they begin to stick to the pan. Add the rice, corn, tomatoes and chiles, sauce, and remaining 1 cup (235 ml) vegetable broth. Mix well. Cover and bring to pressure. Cook at high pressure for 4 minutes. Use a quick release. Remove the lid. Season with salt. Stir in 1 cup (120 g) of the cheese.

Transfer the mixture to the prepared casserole dish.

In a small bowl, mix the remaining 1/2 cup (60 g) cheese with the chips. Sprinkle over the casserole. Bake for 10 minutes, or until the cheese has melted. Serve with pepper.

Yield: 8 to 10 servings

Image

VEGAN “PEPPERONI” SAUSAGE

This seitan is an alternative to a favorite pizza topping. it can be made quickly and easily in the pressure cooker. You can cut thicker slices and serve as a sausage patty with breakfast.

FOR THE BROTH:

3 cups (705 ml) water

3 cups (705 ml) vegetable broth

1/4 cup (60 ml) low-sodium soy sauce

FOR THE SEITAN:

1 1/2 cups (180 g) vital wheat gluten

1/4 cup (30 g) chickpea flour

2 tablespoons (14 g) nutritional yeast

1/2 teaspoon allspice

1/2 teaspoon paprika

1/2 teaspoon anise seed

1/2 teaspoon fennel seed, crumbled

1/2 teaspoon red pepper flakes

1/2 teaspoon garlic powder

1/2 teaspoon black pepper

1 cup (235 ml) vegetable broth, plus more as needed

1 teaspoon olive oil

1/2 teaspoon liquid smoke

1/2 teaspoon vegan Worcestershire sauce

To make the broth: In an uncovered pressure cooker, add the broth ingredients and bring to a boil.

To make the seitan: In the bowl of a stand mixer fitted with the dough hook attachment, combine the gluten, flour, yeast, and seasonings.

In a separate bowl, whisk together the broth, oil, liquid smoke, and Worcestershire. Add the wet ingredients to the dry ingredients and stir until well combined. Knead with the dough hook for 5 minutes.

Divide the dough in half. From one half, roll 4 small sausages. Wrap them individually in cheesecloth, tying the ends with string.

Roll the other half into a larger sausage. Wrap it in cheesecloth, tying the ends with string.

Place in the boiling cooking broth, cover, and bring to pressure. Cook at pressure for 30 minutes. Allow for a natural release. Remove the sausages from the broth to cool before handling or serving.

Yield: 8 to 10 servings

Image

FALAFELOGS WITH CUCUMBER RELISH

This dish is like a falafel hot dog! The parsley and cilantro add a bright, fresh flavor.

FOR THE FALAFELOGS:

1 can (15 ounces, or 425 g) chickpeas, drained and rinsed, or 1 3/4 cups (420 g) cooked chickpeas

1 cup (160 g) diced yellow onion

1 Roma tomato, roughly chopped (about 1/3 cup)

1 ounce (28 g) fresh parsley (about 1 cup [5 g] fresh leaves)

1/2 ounce (14 g) fresh cilantro (about 1/3 cup [5 g] fresh leaves)

2 to 4 large cloves garlic

1/2 cup (60 g) chickpea flour

1/2 cup (72 g) vital wheat gluten flour

1 tablespoon (15 ml) lemon juice

1 teaspoon salt

1 teaspoon baking powder

1 teaspoon ground cumin

1/4 teaspoon cayenne pepper

FOR THE CUCUMBER RELISH:

1/2 cup (128 g) tahini

1/4 cup (60 ml) lemon juice

3 to 4 large cloves garlic

2 teaspoons dried dill

1 medium cucumber, seeded and diced (about 1 1/2 cups, or [205 g])

2 Roma tomatoes, seeded and diced (about 2/3 cup, or [120 g])

1 tablespoon (1 g) fresh chopped cilantro

1 tablespoon (1 g) fresh chopped parsley

Salt, to taste

Black pepper, to taste

6 to 8 pitas

To make the falafelogs: In a food processor, process all of the log ingredients until a loose dough forms. (It should be the consistency of peanut butter.)

Transfer the mixture to a bowl, cover, and chill for 20 to 30 minutes. (This step allows the gluten to develop.)

Preheat the oven to 350°F (180°C, or gas mark 4). Line a rimmed baking sheet with parchment.

Scoop about 1/3 cup (3. ounces, or 100 g) dough and form into a log shape about 6 to 7 inches long by 1 1/2 inches wide (15 to 17 cm long × 4 cm wide). (The dough is very soft, and you may need to form the log right on the baking sheet. It will firm up when baked.)

Repeat until all of the dough is used. Bake for 20 minutes, flip, and bake for 20 minutes, or until the exterior is firm and browned. (They might look dry, but the insides will be nice and soft.)

To make the relish: In a blender, puree the tahini, juice, and garlic until smooth. (The lemon juice will curdle the tahini, similar to buttermilk, resulting in an airy, fluffy mixture.)

Transfer the mixture to a bowl. Fold in the dill, cucumber, tomatoes, cilantro, and parsley. Season with salt and pepper. Chill until ready to serve.

Assemble the pitas by placing the falafelog in the center and topping with a liberal amount of Cucumber Relish.

Yield: 6 to 8 servings

Image

ITALIAN “SAUSAGES”

These protein-packed wieners taste great on their own or on a bun with grilled peppers, sliced or crumbled onto a pizza, or chopped and mixed into a marinara sauce to pour over pasta. Special thanks to Julie Hasson for her ingenious steaming method!

1 cup (235 ml) low-sodium vegetable broth

1 block (12 ounces, or 340 g) soft silken tofu, drained and mashed with a fork

1/4 cup (66 g) tomato paste

3 tablespoons (45 ml) olive oil

1/2 cup (80 g) finely diced onion

1/2 ounce (14 g) fresh parsley, finely chopped (about 1/2 cup [30 g] tightly packed)

2 tablespoons (17 g) minced garlic

1 tablespoon (6 g) dried whole fennel seed

1 teaspoon dried oregano

1 teaspoon smoked paprika

1/2 teaspoon dried red chili flakes

1/2 teaspoon black pepper

1/2 teaspoon dried basil

1/2 to 1 teaspoon salt

1/4 teaspoon cayenne pepper

2 cups (288 g) vital wheat gluten flour

8 sheets aluminum foil measuring about 6 × 12 inches (15 × 30 cm)

In a large bowl, mix all of the ingredients, except the flour until well incorporated.

Add the flour and mix until a stringy dough forms. Allow the dough to rest for 20 minutes. (This allows the gluten to develop.)

Divide the dough into eight equal portions, about 1/2 cup (5 ounces, or 140 g each). Form each piece of dough into sausage shape and place near the long edge of one piece of foil. Roll up the foil and twist the ends tight.

These can be steamed or baked.

To steam, bring water in a steamer to a boil. Carefully place the wrapped sausages in the steamer basket and steam for 45 to 60 minutes. Remove from the steamer and allow to cool enough to handle. (They should be firm to the touch.)

To bake, preheat the oven to 350°F (180°C, or gas mark 4). Place the wrapped sausages in a single layer on a baking sheet, seam side down. Bake for 30 minutes, flip, and bake for 30 minutes longer. Remove from the oven and allow to cool enough to handle.

Once cooled, remove from the foil and refrigerate, or freeze until ready to use.

While you can eat these immediately, after they are unwrapped and cooled overnight, they get nice and firm, and the flavors stand out more. To reheat, pan-fry or grill.

Yield: 8 sausages

Image

STRAWBERRY SPINACH TACOWICH

Stored in the fridge, the dressing will keep for up to 4 days.

FOR THE DRESSING:

1/4 cup (60 ml) olive oil

1/4 cup (60 g) unsweetened plain nondairy yogurt

Pinch of salt

1/4 teaspoon ground white pepper

1/4 cup (60 ml) orange Muscat champagne vinegar

1 1/2 tablespoons (15 g) minced shallot

3 tablespoons (22 g) finely chopped dry-roasted hazelnuts, plus more for garnish

FOR THE TACOWICHES:

Eight 6-inch (15-cm) corn or wheat tortillas

2 cups (67 g) baby spinach

16 small (1 inch, or 2.5 cm) strawberries (about 4 ounces, or 112 g), hulled and quartered

To make the dressing: In a blender, pulse the oil, yogurt, salt, pepper, vinegar, and shallot until combined. Transfer to an airtight container and stir in the hazelnuts before sealing.

To make the tacowiches: Spread 1 tablespoon (15 g) dressing onto each tortilla. Add 1/4 cup (8 g) baby spinach, 2 quartered strawberries, and a sprinkling of chopped hazelnuts on top. Drizzle with extra dressing, if desired. Fold in half to eat.

Yield: 8 tacowiches,3/4 cup (180 g) dressing

Image

MEAT(LESS)BALL SUBS

These are a just-right meatless ball. With gentle handling, you’ll have minimal crumbling.

FOR THE MEATLESS BALLS:

2/3 cup (160 ml) boiling water

3/4 cup (75 g) texturized vegetable protein (TVP)

1/2 cup (80 g) minced onion

3 cloves garlic, minced

1 1/2 teaspoons Italian seasoning blend

1/2 teaspoon dried parsley

1/4 teaspoon red pepper flakes

2 tablespoons (33 g) tomato paste

1 teaspoon vegan Worcestershire sauce

1 cup (144 g) vital wheat gluten, or more if needed

2 tablespoons (30 ml) olive oil

1 cup (235 ml) vegetable broth

1/4 cup (60 ml) dry red wine, optional

FOR THE SANDWICHES:

2 tablespoons (30 ml) olive oil, divided

1 medium onion, cut into thin half-moons

1 green bell pepper, seeded and cut into strips

4 sub rolls, wedges cut out of tops, some of the bread removed, and toasted

1 1/3 cups (333 g) marinara sauce, warmed

To make the meatless balls: In a small bowl, combine the water and TVP.

In a food processor, pulse the onion, garlic, seasoning blend, parsley, red pepper, paste, and Worcestershire until combined. Add the TVP, any unabsorbed water, and the gluten. Pulse until thoroughly combined and the mixture can be formed into balls. If it is too sticky, add 1 tablespoon (9 g) gluten and mix again. Roll about 1 rounded tablespoon (30 g) of the mixture into a tightly compressed ball. Repeat to form 16 to 20 balls.

Preheat the oven to 300°F (150°C, or gas mark 2).

In a large oven-safe skillet, heat the oil over medium-high heat. Brown the balls for about 5 minutes. Turn gently to brown all sides. Remove from the heat. Add the broth and wine, if using to the skillet. Cover tightly with foil. Bake for 20 minutes. Remove from the oven and carefully turn the balls over. Re-cover tightly with foil and bake for 20 more minutes. Remove the foil and bake uncovered for 10 minutes, or until the liquid has been absorbed. Chill before using.

To make the sandwiches: In a large skillet, heat 1 tablespoon (15 ml) of the oil over medium heat. Add the onion and cook for 2 minutes. Add the pepper and cook for 3 minutes; the vegetables should remain crisp. Transfer to a plate.

Add the remaining oil and the balls. Cook, turning gently for 5 minutes, or until heated through. Divide the vegetables evenly among the rolls and add 4 or 5 balls each. Top each with 1/3 cup (83 g) of the sauce.

Yield: 4 subs

Image

STUFFED ARTICHOKES

Too many people are intimidated by this gorgeous, folate-rich vegetable, which is actually a flower bud.

4 large artichokes

3 tablespoons (45 ml) oil, divided

1 yellow onion, chopped

4 cloves garlic, minced

1 cup (50 g) bread crumbs

1/2 cup (50 g) walnuts, toasted and finely chopped

4 medium tomatoes, seeded and diced

1 teaspoon salt

Black pepper, to taste

3 tablespoons (9 g) fresh herbs, minced

1 teaspoon lemon juice

Using a sharp knife, cut the stems off the artichokes so they sit flush. With scissors, cut the pointy tips off the outer artichoke leaves.

In a large pot with a steamer basket, steam the artichokes for 25 to 45 minutes, or until the leaves pull easily away and are tender at the base.

Meanwhile, in a large sauté pan, heat 1 tablespoon (15 ml) of the oil over medium heat. Sauté the onion and garlic for about 5 minutes, or until the onion is soft and translucent. Add more oil as necessary along with the bread crumbs and walnuts. Stir to thoroughly combine. Add the tomatoes and salt, stirring them into the mixture. Season with pepper. Stir in the herbs and juice, adjust the seasonings, and remove from the heat.

When the artichokes are steamed done and cool enough to handle, pry open the tops with your fingers and expose the cavity into which you will spoon the mixture.

Yield: 4 servings

Image

STUFFED CABBAGE ROLLS

This is a vegan adaption of a Polish favorite.

FOR THE SAUCE:

2 tablespoons (30 ml) olive oil

2 cloves garlic, minced

1 Vidalia onion, diced

1 1/2 teaspoons salt, divided

3 cans (6 ounces, or 170 g each) tomato paste

1 3/4 cups (420 ml) water

3 tablespoons (40 g) sugar

FOR THE FILLING:

1 cup (235 ml) water

1 cube (1 teaspoon) vegetable bouillon

1 cup (100 g) textured vegetable protein (TVP)

2 tablespoons (8 g) minced fresh oregano

1 tablespoon (2.5 g) minced fresh basil

2 cups (330 g) cooked brown rice

1 large head green cabbage

Preheat the oven to 325°F (170°C, or gas mark 3).

To make the sauce: In a skillet, heat the oil over medium heat. Sauté the garlic, onion, and 1 teaspoon of the salt until the onion becomes caramelized, 6 to 8 minutes. Add the paste, water, sugar, and remaining 1/2 teaspoon salt. Stir until smooth. Simmer on low for about 5 minutes, stirring occasionally. Remove from the heat.

To make the filling: In a small saucepan, bring the water and bouillon to a boil.

In a heat-safe bowl, toss the TVP with the oregano and basil. Pour the boiling water over the TVP. Cover and let rest for about 5 minutes, or until all of the water has been absorbed. Fluff with a fork.

In a medium bowl, combine the TVP with the rice.

To assemble, cut off the bottom of the head of cabbage and discard the two outermost leaves. Slice off a bit more of the bottom where the leaves join. Select 12 solid, unbroken cabbage leaves.

Cover the bottom of a deep 9 × 13-inch (23 × 33 cm) baking dish with sauce.

Place about 1/3 cup (57 g) of the filling in the center of a cabbage leaf and fold each side over to shape into a rectangular pouch. Place in the pan with the folded side down to hold in place. Repeat until all the rolls have been made. Generously cover with the remaining sauce. Cover with foil. Bake for 1 hour and 15 minutes, or until the cabbage is soft when pierced with a fork.

Yield: 12 cabbage rolls

Image

FARRO AND FRESH VEGETABLE MEDLEY

You can serve this right away or the next day. Yummers!

2 cups (368 g) uncooked farro (or barley)

5 cups (1175 ml) water (or vegetable broth)

1 cup (150 g) diced bell pepper

1 cup (130 g) diced carrot (about 4 or 5 carrots)

1 cup (135 g) diced cucumber, unpeeled

1 cup (100 g) chopped green onion, white and green parts (about 6 green onions)

1/2 to 3/4 cup (68 to 100 g) toasted pine nuts

1/2 cup (32 g) finely chopped parsley

1/2 cup (32 g) finely chopped mint

1 to 2 tablespoons (15 to 30 ml) balsamic vinegar

1/4 to cup (60 to 80 ml) olive oil

Juice of 1 or 2 small lemons, divided

Salt, to taste

Black pepper, to taste

In a 3- or 4-quart (3.3 or 4.4 L) saucepan, combine the farro and water. Bring to a boil over high heat. Reduce the heat to low and simmer without stirring for 35 to 45 minutes until the liquid is absorbed. Remove from the heat.

Meanwhile, in a large bowl, add the bell pepper, carrot, cucumber, onions, nuts, parsley, and mint. Stir to combine. Add the vinegar, oil, and the juice of 1 lemon. Season with salt and pepper. Add the farro. Taste and add more juice and salt, if necessary.

Yield: 8 servings

Image

RATATOUILLE WITH WHITE BEANS

This dish works best when the vegetables are in season. Serve it hot or cold and as an entrée or appetizer.

1 large globe eggplant, cut into 1/2-inch (1 cm) cubes

2 tablespoons (30 ml) olive oil

2 medium red onions, sliced

3 medium zucchini squash, cut into 1/2-inch (1 cm) cubes

2 red bell peppers, seeded and cut into 1/2-inch (1 cm) squares

4 cloves garlic, minced

1/4 cup (60 ml) dry white wine

1 cup (235 ml) vegetable broth

4 tomatoes, seeded and roughly chopped (or 2 cans [15 ounces, or 420 g, each] fire-roasted diced tomatoes)

1 tablespoon (4 g) chopped fresh parsley

2 teaspoons (2 g) chopped fresh thyme (or 1/2 teaspoon dried)

2 teaspoons (2 g) chopped fresh marjoram (or 1/2 teaspoon dried marjoram or oregano)

2 bay leaves

2 cans (15 ounces, or 420 g, each) white beans, drained and rinsed (or 3 cups [515 g] beans made from scratch)

Salt, to taste

Black pepper, to taste

1/2 cup (20 g) finely chopped fresh basil

Kalamata olives, pitted and chopped, optional

Steam the eggplant for 10 minutes until soft but not mushy.

In a large sauté pan, heat the oil over medium heat. Sauté the onion and cook for about 5 minutes, stirring, or until softened. (Cook them longer to create a more caramelized effect.) Add the zucchini and bell peppers. Cook, stirring often, for about 5 minutes. Add the eggplant and cook for about 5 minutes, and then add the garlic. Add the wine and broth. Bring to a boil over high heat, and then reduce the heat to medium-high and stir in the tomatoes, parsley, thyme, marjoram, and bay leaves. Reduce the heat, cover, and simmer gently for 15 minutes, stirring occasionally.

Add the beans and stir well to combine. Cook for about 5 minutes, uncovered, or until the vegetables are tender but not mushy and the liquids have thickened, stirring occasionally. Season with salt and pepper. Remove the skillet from the heat and stir in the basil. Garnish with the olives, if desired. Remove the bay leaves before serving.

Yield: 6 to 8 servings

Image

PAN-GRILLED PORTOBELLO MUSHROOMS WITH HERB-INFUSED MARINADE

Serve these mushrooms as a main dish with a bunch of steamed spinach, chard, or collard greens, or with creamy mashed potatoes. Or add them to a bun with all the fixins.

8 to 12 large portobello mushrooms

1 cup (240 ml) balsamic vinegar

1 cup (240 ml) tamari soy sauce

1 cup (240 ml) water

2 or 3 sprigs fresh rosemary (or 1 teaspoon [1 g] dried rosemary)

2 or 3 sprigs fresh thyme (or 1 teaspoon [1 g] dried thyme)

2 or 3 sprigs fresh marjoram or oregano (or 1 teaspoon [1 g] dried marjoram or oregano)

Olive oil, for sautéing

Black pepper, to taste

Remove the stems from the underside of the mushrooms and lightly wipe the tops with a damp paper towel.

In a large bowl, combine the vinegar, tamari, water, rosemary, thyme, and marjoram. Stir to combine. Add the mushrooms and cover each one with the marinade, moving them if necessary so the marinade can coat the top mushrooms. Marinate the mushrooms for at least 30 minutes and up to overnight in the fridge.

When ready to cook, in a large sauté pan, heat some oil over medium heat. Remove the mushrooms from the marinade, but do not discard the marinade. Put as many mushrooms as can fit in the pan, tops down. (They will shrink as they cook.) Cook the mushrooms for 3 to 5 minutes, or until lightly browned. Turn and cook for 3 to 5 minutes longer.

Remove the herb sprigs from the marinade, and pour the marinade into the pan, reserving some for additional batches of mushrooms. Cover and cook for 5 to 7 minutes. Flip the mushrooms, and cover and cook for 5 to 7 minutes longer. When the mushrooms are fork-tender, remove them from the pan, and repeat with the remaining mushrooms. Season with the pepper.

To serve the mushrooms hot, use multiple sauté pans on the stove at once.

Yield: 4 to 6 servings

Image

ELEGANTLY SIMPLE STUFFED BELL PEPPERS

Use any combination of peppers for this elegant but simple recipe. It’s very versatile.

1 cup (235 ml) water

6 bell peppers

3 tablespoons (45 ml) oil, for brushing and oiling baking dish

Salt, to taste

Black pepper, to taste

3 tablespoons (45 ml) vegetable broth

2 medium yellow onions, roughly chopped

4 cloves garlic, minced or pressed

1 can (16 ounces, or 455 g) fire-roasted diced tomatoes

1/2 cup (70 g) raw almonds, finely chopped or slivered

2 1/2 cups (415 g) cooked long-grain brown rice

3 tablespoons (18 g) chopped fresh mint

3 tablespoons (12 g) chopped fresh parsley

3 tablespoons (8 g) chopped fresh basil

3 tablespoons (27 g) raisins

2 to 3 tablespoons (12 to 18 g) ground almonds

Chopped mixed fresh herbs, for garnish, optional

Preheat the oven to 375°F (190°C, or gas mark 5). Lightly oil a shallow baking dish.

In a saucepan, boil the water.

Halve the peppers lengthwise, leaving the stems intact. Scoop out the seeds. Brush the cut sides with 1 tablespoon (15 ml) of the oil, place them cut side up in the prepared dish. Season with salt and pepper. Bake for 15 minutes, or until the peppers are soft and easily pierced with a fork but still have their shape.

In a large stockpot, heat the broth over medium heat. Sauté the onion and garlic for 5 minutes, or until the onion becomes translucent. Add the tomatoes and raw almonds. Sauté for another minute or two. Remove the pan from heat and stir in the rice, mint, parsley, basil, and raisins. Season with salt and pepper.

Spoon mixture into the peppers on the baking sheet.

Pour 2/3 to 1 cup (155 to 235 ml) of the boiling water around the peppers, just enough to touch the base of each so they don’t burn. Bake, uncovered, for 15 minutes. Sprinkle the ground almonds on top. Return to the oven and bake for 15 minutes longer. Serve garnished with the herbs, if using.

Yield: 12 servings

Image

ROASTED BRUSSELS SPROUTS WITH CARAMELIZED ONIONS AND TOASTED PISTACHIOS

The combination of roasted Brussels sprouts, sweet onions, and toasted pistachios puts this dish over the top.

1 1/2 pounds (685 g) Brussels sprouts (about 40), ends trimmed and halved if large

3 tablespoons (45 ml) olive oil

1/2 teaspoon salt

1/2 teaspoon black pepper

2 tablespoons (28 g) nondairy, non-hydrogenated butter

4 small-medium yellow onions, thinly sliced

1 teaspoon (4 g) sugar

1/2 cup (70 g) pistachios

Preheat the oven to 425°F (220°C, or gas mark 7).

In a large bowl, toss together the sprouts, oil, salt, and pepper. Pour onto a baking sheet, and place on center rack in oven. Roast for 20 to 40 minutes, or until the sprouts are dark brown, shaking the pan every few minutes for even browning.

Meanwhile, in a large skillet, melt the butter over low-medium heat. Add the onions and sugar. Cook for about 30 minutes, stirring occasionally, or until the onions turn dark golden brown and caramelize.

Preheat a toaster oven to 200°F (100°C).

Toast the pistachios in the toaster oven for less than 4 minutes. Let cool, and coarsely chop.

In a bowl, toss together the onions, Brussels sprouts, and pistachios.

Yield: 4 to 6 servings

Image

HARVEST-STUFFED ACORN SQUASH

The earthy colors of this dish make for a beautiful Thanksgiving dinner centerpiece. Any leftover rice mixture makes a great side dish by itself.

4 acorn squash, halved lengthwise, seeds and membranes removed

1 tablespoon (15 ml) olive oil

2 medium onions, chopped

4 stalks celery, diced

1 1/2 cups (250 g) cooked brown rice

1 cup (165 g) cooked wild rice

1 cup (100 g) raw or toasted pecans, coarsely chopped (or walnuts, almonds, or chestnuts)

1/2 cup (65 g) dried diced apricots (or raisins)

2 teaspoons (4 g) ground ginger

1 teaspoon (2 g) ground cinnamon

1/2 teaspoon ground cardamom

1/4 teaspoon ground cloves

1/2 teaspoon salt

Black pepper, to taste

Preheat the oven to 375ºF (190ºC, or gas mark 5).

Place the squash halves, cut sides down, on 1 or 2 nonstick baking sheets. Bake for 30 minutes. (The squash may not be fully fork-tender yet.)

Meanwhile, in a sauté pan, heat the oil over medium heat. Sauté the onions until they become transparent. Add the celery and sauté for several minutes.

Transfer the onion mixture to a large bowl. Stir in the rices, pecans, apricots, ginger, cinnamon, cardamom, cloves, and salt. Season with pepper.

Spoon out the cooked squash, leaving some squash in the shells, with other ingredients. Press the rice mixture into each squash shell, mounding the rice mixture as much as possible. Cover with foil and bake for 30 minutes, or until the squash flesh is thoroughly tender.

Remove the foil during the last 10 minutes of baking.

Yield: 8 servings

Image

BUTTERNUT SQUASH TIMBALES

Timbales (drum-shaped molds) look beautiful on a plate. The vegetable combination is molded in a round ramekin and unmolded on the dinner plate. Serve these on a bread of sautéed kale.

2 cups (255 g) 1/2-inch (1 cm) cubes butternut squash

2 1/2 cups (590 ml) vegetable broth

1 cup (195 g) Arborio rice, unrinsed

1/4 to 1/2 teaspoon salt

1 tablespoon (15 ml) olive oil

1 large yellow onion, finely chopped

1 teaspoon (3 g) minced garlic

2 tablespoons (8 g) finely chopped fresh parsley

1 teaspoon (1 g) finely chopped fresh thyme

2 to 3 tablespoons (7 to 14 g) finely chopped sun-dried tomatoes

Black ground pepper, to taste

1/4 cup (35 g) pine nuts, toasted, for garnish, optional

Lightly oil four 1 1/4-cup (280 g) ramekins, custard cups, or mini loaf pans.

Steam the squash until just tender, for 10 to 12 minutes.

Transfer the squash to a bowl.

In a large saucepan, bring the broth and rice to a boil. Add the salt. Reduce the heat to low, cover, and cook until the rice is tender but some liquid remains, stirring often, for about 20 minutes. Uncover, stir, and remove from the heat.

In a large sauté pan, heat the oil over medium-high heat. Sauté the onion until translucent and turning golden brown, about 5 minutes. Add the garlic, parsley, and thyme, and stir. Cook for 2 minutes. Add the tomatoes and squash. Stir, and then remove from the heat.

To assemble, divide the veggie mixture among the ramekins. Press down with the back of a spoon to make compact. Top with rice and press down again, to make compact. Turn each timbale over on a separate plate, running a butter knife along the edge to unmold the beautiful rice/veggie mixture. Grind black pepper over the top, and sprinkle on the nuts, if using.

Yield: 4 servings

Image

PAD THAI SUMMER ROLLS

While they look beautiful and seem difficult to make, summer rolls are actually quite simple!

FOR THE TOFU:

3 tablespoons (45 ml) tamari, divided

1 tablespoon (15 ml) toasted sesame oil

1 tablespoon (15 ml) maple syrup

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon ground ginger

8 ounces (227 g) extra-firm tofu, drained, pressed, and cut into1/4-inch (6 mm) slices

1 tablespoon (15 ml) neutral-flavored oil

FOR THE ROLLS:

1 cup (104 g) chopped cucumber

1/4 cup plus 2 tablespoons (42 g) grated carrot

1/4 cup plus 2 tablespoons (60 g) minced green onion

2 tablespoons (30 ml) seasoned rice vinegar

Eight 8-inch (20 cm) spring roll wrappers

8 fresh cilantro leaves

1/2 cup (52 g) mung bean sprouts

1 generous handful dry rice sticks, cooked al dente

FOR THE SAUCE:

2 tablespoons (32 g) natural creamy peanut butter

2 tablespoons (30 ml) tamari

2 tablespoons (30 ml) seasoned rice vinegar

Preheat the oven to 400°F (200°C, or gas mark 6).

To make the tofu: In an 8-inch (20 cm) square baking dish, combine 2 tablespoons (30 ml) of the tamari, the sesame oil, syrup, onion powder, garlic powder, and ginger. Add the tofu, turning to coat. Bake for 15 minutes. Turn and bake for 15 minutes longer, or until the tofu is browned. When assembling the rolls, cut the tofu slices into 1/4-inch (6 mm) sticks.

In a medium skillet, heat the neutral-flavored oil over medium heat. Cook the tofu for 4 to 5 minutes, or until crisp. Add the remaining 1 tablespoon (15 ml) tamari. Stir and cook for 3 to 5 minutes, or until the tofu is coated and the tamari is absorbed.

To make the rolls: In a small bowl, combine the cucumber, carrot, onion, and vinegar. Soak one wrapper according to the package directions. Place a cilantro leaf in the center of the wrapper, add about 2 tablespoons (26 g) of the cucumber mixture, four to five pieces of tofu, 8 to 10 mung bean sprouts, and one-eighth of the rice sticks. Fold the top and bottom ends of the wrapper in and roll across the wrapper to make an eggroll shape. Continue with the remaining ingredients until all eight rolls have been prepared.

To make the sauce: In a small bowl, whisk all of the ingredients together.

Yield: 8 summer rolls

Image

TASTY COCOA JERK TOFU

Not too spicy and full of flavor, cacao makes magic with Caribbean cuisine! Serve this dish with seasoned black beans and rice. Some fried plantains would work well, too! Garnish with grated chocolate and green onions if desired.

FOR THE SAUCE:

2 teaspoons curry powder

1 teaspoon chili powder

1/2 teaspoon black pepper

1/2 teaspoon cinnamon

1/2 teaspoon allspice

2 tablespoons (28 ml) hot sauce

1/3 cup (27 g) cocoa powder

1/4 cup (60 ml) tamari

1/3 cup (80 ml) vegetable broth

2 to 3 crushed garlic cloves

1 tablespoon (20 g) agave nectar

2 tablespoons (28 ml) olive oil

1 tablespoon (15 ml) lemon juice

2 tablespoons (32 g) hoisin or (38 g) plum sauce, (32 g) tamarind, or a similar sauce

1/2 teaspoon salt

1/2 teaspoon ground oregano

FOR THE TOFU:

16 ounces (455 g) firm tofu

1 onion, sliced

1 red bell pepper, seeded and sliced

1 green bell pepper, seeded and sliced

To make the sauce: In a blender, combine all of the ingredients.

To make the tofu: Cut the tofu into 4 sections, and then cut each section into 4 strips.

In a casserole dish, mix the tofu with the vegetables and sauce. Allow to sit for an hour.

Preheat the oven to 400˚F (200˚C, gas mark 6).

Bake the tofu for 30 minutes, turning once, adding a bit more liquid if you need to or want this dish to be saucier.

Increase the heat to broil. Broil for 5 to 7 minutes to finish.

Yield: 4 servings

Image

BULGOGI-STYLE TOFU

Bulgogi is a popular dish in Korea made from marinated thin strips of beef that literally translates to “fire meat.” Try to find Twin Oaks brand tofu, which is dense and firm enough to cut into very thin strips. Serve the Bulgogi over sticky rice along with some kimchi.

1 block (16-ounces, or 455 g) extra firm, very dense tofu, very well drained

4 green onions, chopped, white and green parts

3 cloves garlic, minced

1/2 medium onion, sliced

1 heaping teaspoon fresh grated ginger

2/3 cup (160 ml) tamari (or soy sauce)

1/4 cup (60 g) toasted sesame oil

6 tablespoons (72 g) sugar

1 teaspoon black pepper

1 teaspoon crushed red pepper flakes

1/4 cup (60 ml) mirin

2 tablespoons (28 ml) rice vinegar

1/4 cup (40 g) shredded pear, unpeeled

Sesame oil, for frying

Slice the tofu into very thin pieces (as thin as you can without tearing). Place the tofu in an 8-inch (20 cm) dish, about 2-inches (5 cm) deep. Stack the tofu so the marinade can easily flow through.

In a bowl, combine the rest of the ingredients. Pour over the tofu. Cover with plastic wrap. Let rest in the fridge for at least 8 hours or up to overnight.

The next day, carefully remove the tofu from the pan and reserve the marinade. (The tofu should be light brown by now.)

In a large frying pan, heat a coating of sesame oil over medium-high heat. Once the pan is hot, add 1 layer of marinated tofu and cook for 10 to 15 minutes. Once the edges of the tofu are browned on one side, flip and brown the other side. Remove the tofu to a plate and repeat with the rest of the tofu.

Once all of the tofu is browned, return all of the tofu to the pan. Simmer in the marinade until most of the liquid is gone, about 10 minutes longer.

Yield: 6 servings

Image

SLOW-SIMMERED TOFU WITH PEANUT SAUCE

This savory tofu dish requires a little forethought because you need to freeze the tofu overnight and simmer the dish for some time, but it’s well worth it.

1 block (15 ounces, or 425 g) extra-firm tofu

5 carrots, peeled and sliced

2 cans (13.5 ounces, or 378 g each) full-fat coconut milk

1 medium Spanish onion, diced

2 cloves garlic, minced

1 teaspoon freshly grated ginger

3 bay leaves

1/4 cup (65 g) creamy peanut butter

1/8 teaspoon mombasa powder (or 1/4 teaspoon cayenne pepper)

Salt, to taste

Cooked basmati rice

The night before you begin, drain and press the tofu, cut it into 4 equal pieces, and seal it tightly in a freezer-safe plastic bag. Freeze overnight.

The next day, in a large, heavy skillet, stir together the carrots, milk, onion, garlic, ginger, bay leaves, peanut butter, and mombasa. Place the tofu (no need to thaw) in the pan, shimmying the tofu down into the coconut mixture while gently guiding the veggies to the sides of the tofu, so that the tofu lies flat in the pan. Cook over medium heat until the sauce begins to boil, about 15 minutes. Cover, reduce the heat to medium-low, and simmer for about 2 hours, spooning sauce on top of the tofu every once in a while. Do not flip the tofu. (You want it to get caramelized on the bottom side.) Stir the sauce occasionally. Uncover the pan and cook for 1 hour longer, or until the sauce has reduced to a thick, gravy-like consistency and the edges of the carrots and onions are golden brown. The total cooking time is 3 hours. Remove the bay leaves and serve over the rice.

Yield: 4 servings

Image

COCONUT CURRY WITH CHICKPEAS AND CAULIFLOWER

This dish is comforting and filling, yet it’s full of flavor and yummy good-for-you ingredients. The coconut milk helps this dish seem creamy and decadent.

1 1/2 cups (355 ml) water

1 cup (190 g) brown rice

2 teaspoons coconut oil

1 small yellow onion, minced

1 carrot, thinly sliced

1 small head cauliflower, chopped into florets (about 3 cups, or 300 g)

1 cup (235 ml) vegetable broth

2 tablespoons (13 g) curry powder (or paste)

1 can (15 ounces, or 428 g) chickpeas, drained and rinsed

1 can (13 1/2 ounces, or 400 ml) coconut milk

Salt, to taste

Black pepper, to taste

In a medium pot, bring the water to a boil. Add the rice, reduce the heat to a simmer, cover, and let simmer for 30 to 40 minutes, stirring occasionally.

Meanwhile, in a large saucepan, heat the oil over medium heat. Add the onion and cook for about 5 minutes, or until the onion is translucent. Add the carrot, cauliflower, broth, and curry. Cook for about 10 minutes. Stir in the chickpeas and milk. Season with salt and pepper. Cook for another 10 minutes, or until the curry mixture thickens and the vegetables are soft. Season with salt and pepper.

Serve the curry over the rice.

Yield: Serves 4 to 6

Image

MILD OKRA CURRY WITH FRAGRANT YELLOW RICE

You can buy curry leaves, completely unrelated to curry powder, at Indian, African, or Asian market or online. Buy a bunch. They freeze beautifully.

FOR THE CURRY:

1 onion, chopped

4 cloves garlic, minced

10 curry leaves

2 tablespoons (28 g) coconut oil

1 teaspoon cumin seed

1/4 teaspoon cardamom

1/2 teaspoon coriander

1 teaspoon white pepper

1/2 teaspoon ground fennel seeds

1/4 teaspoon ground cloves

1 teaspoon salt

5 ounces (150 g, about 20 heads) fresh okra

2 cups (475 ml) coconut milk

1 tablespoon (4 g) sorghum flour

FOR THE YELLOW RICE:

1 1/2 cups (278 g) basmati rice

10 threads saffron

To make the curry: In a pan, sauté the onion, garlic, and curry leaves in the oil over medium-high heat for about 2 minutes. Add the spices and stir to coat evenly. Add the salt and cook over medium-high heat for about 7 minutes, stirring often, or until the onion is translucent. Add the okra and sauté for an additional 10 to 15 minutes, or until the okra is tender. Add the milk and cook about 10 more minutes, stirring occasionally to prevent it from sticking. Add the flour and cook about 2 more minutes, just to thicken. Remove the curry leaves. Serve over the rice.

To make the rice: Cook the rice according to the package directions, adding 10 threads of saffron to the water.

Yield: 4 servings

Image

VEGGIE FRITTATA WITH SALSA VERDE

This frittata has countless variations. Try shredded kale instead of asparagus and zucchini in place of the carrot. Serve it warm or cold.

FOR THE FRITTATA:

1 tablespoon (15 ml) olive oil

6 stalks fresh asparagus, tough ends removed and chopped into 1/2-inch (1 cm) pieces

1 medium red onion, diced

2 cloves garlic, minced

1 1/2 teaspoons salt, plus more to taste

1 3/4 cups (210 g) gram flour

1 cup (235 ml) water

1/4 cup (24 g) nutritional yeast

1/3 cup (80 ml) olive oil

2 packages (12 ounces each, or a total of about 680 g) extra-firm tofu, drained and pressed for at least 4 hours or up to overnight

1/2 cup (55 g) packed shredded carrot

1/2 cup (30 g) packed chopped fresh parsley

FOR THE SALSA VERDE:

4 tomatillos

1 serrano chile pepper, diced

4 shallots, peeled and very roughly chopped

Giant handful fresh cilantro

1/2 ripe avocado, peeled and pitted

1/2 to 3/4 teaspoon salt

To make the frittata: Preheat the oven to 350°F (180°C, gas mark 4). Lightly grease a standard-size pie pan.

In a small frying pan, heat the oil over medium heat. Sauté the asparagus, onion, garlic, and dash salt for about 2 to 3 minutes, or until the asparagus turns bright green and is barely tender.

In a large bowl, whisk together the flour, water, 1 1/2 teaspoons of the salt, yeast, and oil to make a somewhat runny, yet substantial, batter. Crumble the tofu on top of the batter. Salt lightly but evenly. Stir well to combine, gently to not purée the tofu. Fold in the asparagus mixture, carrot, and parsley. Spread into the prepared pie pan. Bake for about 60 minutes, or until golden brown on top. Remove from the oven and let cool at least 30 minutes before slicing. Top with the Salsa Verde.

To make the Salsa Verde: Peel, wash, and roughly chop the tomatillos.

While wearing kitchen-grade gloves to prevent burning of the skin, carefully seed the pepper.

In a food processor, pulse all of the ingredients until well combined to a salsa consistency. Store in an airtight container in the fridge.

Yield: 1 frittata

Image

SPINACH MUSHROOM CURRY

This dish resembles Saag Mushroom in taste and appearance. But it’s quite different from the authentic version. Serve it over basmati rice.

1 butternut squash

2 1/2 tablespoons olive oil (37 ml), divided, plus more for drizzling

1 teaspoon salt, plus more to taste

8 curry leaves

1 large Vidalia onion, diced

2 cloves garlic, minced

2 coins fresh ginger, minced

10 ounces (280 g) white button mushrooms, sliced

11 ounces (310 g) baby spinach leaves

Preheat the oven to 400°F (200°C, gas mark 6).

To roast the squash, cut in half lengthwise and scoop out the seeds. Peel using a vegetable peeler. Cut the squash into 1-inch (2.5 cm) wide cubes. Place the squash on a parchment-covered baking sheet, lightly drizzle with oil, and sprinkle with salt. Bake for about 30 minutes, or until fork tender. Flip the squash halfway through the cooking time.

Transfer the squash to a bowl and mash.

In a large frying pan, heat 2 tablespoons (30ml) of the oil over medium-high heat. Sauté the curry leaves, onion, garlic, ginger, mushrooms, and 1 teaspoon of the salt, for about 15 minutes, or until the onions and mushrooms begin to caramelize and turn golden brown. Stir the squash into the mushroom mixture. Simmer over very low heat for about 10 minutes.

In a separate frying pan, heat the remaining 1/2 tablespoon oil over medium heat. Cook the spinach for about 5 minutes, just until wilted. Season with salt.

Drain the spinach and transfer to a food processor. Pulse briefly until well chopped but not puréed. Combine the spinach with the mushroom mixture.

Yield: 4 servings

Image

NIGIRI AND MAKI SUSHI

Sushi can make a satisfying main course in an Asian-inspired meal. Serve these two types of sushi with wasabi, pickled ginger, and soy sauce or tamari.

FOR THE NIGIRI:

2 cups (372 g) cooked sushi rice

1 tablespoon (15 ml) sushi vinegar

1/2 papaya, sliced extra thin, seeds reserved

1 sheet nori, cut into strips 1/4-inch (6 mm) wide

2 tablespoons (18 g) papaya seeds

FOR THE MAKI:

8 sheets nori

1 tablespoon (15 ml) sushi vinegar

2 1/2 cups (465 g) cooked sushi rice

8 spears steamed asparagus

1 small carrot, julienned

1 small cucumber, julienned

1 to 2 avocados, pitted, peeled, and cut into thin spears

To make the Nigiri: In a bowl, mix the rice and vinegar. Using wet hands, shape into 2-inch (5 cm) logs.

Cut the papaya into 2 × 1-inch (5 × 2.5 cm) rectangles.

Place 1 nori strip on a flat surface with 1 rice log placed perpendicular on top of the nori. Put the cut papaya on top of the sushi logs, fold up the nori strip tightly, and use a touch of water to seal into place like a piece of tape. Top with the seeds.

To make the Maki: Place 1 sheet of nori on a flat surface. Have a small bowl of water and a sharp knife ready and easy access to a sink.

In a small bowl, mix the vinegar into the sushi rice. Smooth out about 1/3 cup (62 g) rice into a flat sheet over the lower 1/3 of the nori wrap. On top of the rice, layer 1 spear of asparagus, a few pieces of carrot and cucumber, and 2 spears avocado so that they all remain only in the center of the rice and stretch the entire surface of the nori wrap. Gently wet the very top portion of the roll (the farthest away from the rice and veggies. Using both of your hands, roll them up tightly. (A sushi mat comes in handy here, but isn’t necessary.) Roll up like a cigar, as tight as possible. Using a very sharp knife, slice the roll into 1-inch (2.5 cm) coins. Repeat until all of sushi wraps have been used.

Yield: 8 Nigiri Sushi, 24 pieces Maki Sushi

Image

BAKED POUTINE

Canadian Poutine is thick-cut French fries, slathered in a rich, salty gravy, and dotted with creamy cheese.

FOR THE BAKED FRIES:

8 large yellow or waxy potatoes

3 tablespoons (45 ml) olive oil

2 teaspoons salt

Dash of celery salt

FOR THE GRAVY:

1/4 cup (56 g) vegan margarine

1/2 cup (80 g) superfine brown rice flour

3 cups (700 ml) water

3 cubes (teaspoons) beef-flavored vegetable bouillon powder

6 tablespoons (90 ml) soy sauce

2 tablespoons (28 ml) vegan Worcestershire sauce

Few dashes liquid smoke

1 cup (112 g) vegan mozzarella-style cheese shreds

To make the baked fries: Preheat the oven to 400°F (200°C, gas mark 6).

Cut the potatoes into thick slices to resemble steak fries. In a bowl, toss the potatoes with the oil, salt, and celery. Spread onto an ungreased, but well-seasoned, metal baking sheet. Bake for 40 to 45 minutes, turning once halfway through, or until deep golden brown on both sides and crispy.

To make the gravy: In a 2-quart (2 L) saucepan, heat the margarine over medium heat. Add the flour. Mix and cook until clumpy, about 1 minute. Whisk in the water and bouillon and continue to cook about 5 minutes, or until it begins to thicken. Add the soy sauce, Worcestershire, and liquid smoke. Stir until pretty thick, about the consistency of a smooth cake batter.

To assemble: Place the potatoes in a bowl and top with clumps of cheese. Pour the gravy on top.

Yield: 4 servings

Image

PHILLY CHEESESTEAK

In Philadelphia, home of the cheesesteak, plenty of vegan cheesesteak options exist. Serve with fries and seltzer.

FOR THE WHIZ:

3 medium yellow and orange bell peppers, sautéed

2 carrots, steamed

1 cup (96 g) nutritional yeast

1/2 cup (120 ml) almond milk

1/2 to 1 teaspoon salt

5 tablespoons (35 g) almond flour

1/2 teaspoon yellow miso

1 clove garlic

FOR THE STEAK:

1 package (8 ounces, or 225 g) soy curls

2 vegetable bouillon cubes

Very hot water (about 176ºF/80ºC)

1/2 tablespoon liquid smoke

1/4 cup (60 ml) vegan Worcestershire sauce

1 tablespoon (6 g) vegetable broth seasoning

1 cup (235 ml) water

1/4 cup (60 ml) soy sauce, plus more for color

2 tablespoons (30 ml) olive oil, divided

FOR THE ONIONS AND PEPPERS:

1 red onion, sliced thin

1 green pepper, sliced thin

1 tablespoon (15 ml) olive oil

1 teaspoon salt

2 Hoagie Rolls Pepperoni Rolls

To make the whiz: In a food processor, combine all of the ingredients. Whirl until creamy, about 7 minutes. Add more almond milk if needed to thin.

To make the steak: In a medium bowl, place the soy curls, bouillon, and just enough hot water to cover. Let sit about 10 minutes until the soy curls are rehydrated. Drain the soy curls and return them to the bowl. Add the liquid smoke, Worcestershire, seasoning, water, soy sauce, and 1 tablespoon (15 ml) of the oil. Let rest for at least 10 minutes and then squeeze the excess liquid from the soy curls. Toss with the remaining 1 tablespoon (15 ml) oil.

In a large frying pan, sauté the soy curls over medium-high heat for about 15 minutes, or until crispy, adding a touch more soy sauce for color.

To make the onions and peppers: In a large frying pan, sauté the onion and green pepper with the oil and salt over medium-high heat for about 10 minutes. Reduce the heat to medium and cook for about 15 minutes, or until caramelized.

To assemble: Slice a Hoagie in half lengthwise and stuff with steak, onions, and green peppers. Top with whiz.

Yield: 2 large cheesesteaks with whiz and onions

Image

CHICKEN-FRIED TEMPEH WITH GRAVY

This finger-licking good dish is hard to resist.

FOR THE TEMPEH:

1 block tempeh (8 ounces or, 227 g), cut into 4 even “steaks”

1 cup (160 g) superfine brown rice flour

1 teaspoon salt

1 teaspoon fried chicken seasoning

FOR THE BATTER:

1/2 tablespoon ground chia seeds mixed with 1/4 cup (60 ml) water

1/2 cup (120 ml) almond milk

1/2 teaspoon baking powder

1 teaspoon salt

1 tablespoon (8 g) gram flour

Vegetable oil

FOR THE GRAVY:

2 tablespoons (28 g) vegan margarine, softened

1/4 cup (40 g) superfine brown rice flour

1 tablespoon (6 g) chicken-flavored vegetable broth powder

Black pepper, to taste

1 cup (235 ml) almond milk

Salt, to taste

To make the tempeh: Rinse the tempeh briefly under running water and place onto a plate.

In a bowl, whisk together the flour, salt, and seasoning.

To make the batter: In a bowl, whisk all of the ingredients together until smooth. Rest for at least 5 minutes.

Preheat the deep fryer to 365°F (182°C). Line a plate with paper towels.

Dip the moistened tempeh patties into the flour mixture, then into the batter to coat, and once again back into the flour mixture. Immediately place into the hot oil and cook for 5 minutes, or until golden brown. Place the fried tempeh steaks on the prepared plate to absorb excess oil.

To make the gravy: In a saucepan, whisk together the margarine and flour. Cook over medium heat for about 7 minutes, or until thickened. Add the rest of the ingredients and whisk continuously to prevent any lumps from forming. Cook about 5 to 7 minutes, or until thickened. Serve the gravy over the tempeh.

Yield: 4 servings

Image

SEARED “SCALLOPS” WITH WHITE TRUFFLE SAUCE

With king oyster mushrooms available at natural foods stores or Asian groceries, there’s no reason to eat another scallop ever again. These are wonderful served on a bed of lightly sautéed spinach leaves or zucchini.

FOR THE “SCALLOPS”:

2 large king oyster mushrooms

1/2 cup (120 ml) sweet white wine (such as Riesling or Pinot Grigio)

1/2 cup (120 ml) water

3 tablespoons (42 g) vegan margarine

Salt, to taste

Black pepper, to taste

FOR THE TRUFFLE SAUCE:

3 cloves garlic, minced

1 sweet onion, minced

3/4 teaspoon salt, plus dash

1 teaspoon olive oil

1 cup (235 ml) almond milk

1 cup (235 ml) vegetable broth

3 tablespoons (30 g) superfine brown rice flour

1/4 to 1/2 teaspoon truffle oil (white or black)

To make the “scallops”: Rinse, peel, and slice the mushrooms into 1-inch (2.5 cm) thick coins.

In a bowl, soak the mushrooms in the wine and water and cover. Let rest overnight, flipping one time.

The next day, squeeze the excess liquid gently from the mushrooms.

In a medium frying pan, heat the margarine over medium-high heat, watching to make sure it does not smoke. Season each side of the mushroom with salt and pepper. Place into the margarine so that each is touching the pan evenly. Cook over medium-high heat for about 7 minutes on each side, removing the pan from the heat as necessary to prevent the margarine from scorching. Cook until golden brown on each side and very tender.

To make the Truffle Sauce: In a small saucepan, cook the garlic, onion, dash salt, and olive oil over medium heat for about 15 minutes, or until caramelized. Add the milk and broth. Allow the mixture to come up to medium-high heat, but not boil. Whisk in the flour. Cook over medium heat for about 5 minutes, or until thickened, stirring constantly.

Once thickened, stir in the truffle oil. Arrange the “scallops” on a plate. Top with the Truffle Sauce.

Yield: 10 “scallops”

..................Content has been hidden....................

You can't read the all page of ebook, please click here login for view all page.
Reset
44.197.116.176