Vegan "Egg" Batter

Ingredients
1-12.3 oz. package of Mori-Nu Silken Tofu, Firm (drained)
1/4 c. plain, unsweetened non-dairy milk with a neutral flavor (i.e. soy, flax, oat)
2 tbsp. nutritional yeast
1 tbsp. cornstarch, arrowroot starch or tapioca starch
1 tsp. tahini or cashew butter
1/4 tsp. onion powder
1/4 tsp. turmeric
1/2 to 3/4 tsp. salt
1 generous pinch of kala namak (black salt)

Directions
The possibilities are endless! Use as a batter for omelets, quiche or frittata. Mix with diced, sautéed veggies and pour into muffin cups. Generally speaking, bake at 350 to 375 degrees. If you're using mini muffin tins, 25 to 30 minutes might be enough. If you're using a pie plate for quiche, you may need close to an hour. Look for a golden brown on the top and a knife that comes out clean.

Everything But The Kitchen Sink Vegan Loaf

This recipe is meant to use ingredients you have on hand, so replace walnuts with the nut you already have in the cupboard, or use shallots instead of onion, barley instead of rice.

Ingredients

1 - Sauté:
3 cloves garlic, minced
1 bell pepper, chopped
1 lg. Spanish onion, chopped
1/4 tsp. crushed chili pepper
fresh ground black pepper
salt

2 - Pulse in processor: 
1 can chickpeas
handful of parsley, chopped
7 to 8 halves of sundried tomatoes, roughly chopped
handful of walnuts (or other nut)
1/4 c. of onion
2 tbsp. olive oil

3 - Add to sauté: 
1/2 c. lentils, rinsed
2 tsp. maple syrup
1/3 c. cooked rice
1/2 c. passata or sauce or diced tomatoes pureed
a few shakes of liquid smoke

4 - Combine into bowl: 
1 1/4 c. quick oats
olive oil
3/4 c. panko
2 tbsp. ground flax seeds
1/2 tbsp. agar powder
2 tbsp. pesto
3 tbsp. nutritional yeast or parmesan-style nut cheese
3 tbsp. vegan Worcestershire

Directions
Sauté ingredients listed in step 1, until onions and peppers are soft, then remove from burner. Pulse ingredients listed in step 2. Add ingredients from step 3 into the sauté from step 1 and put back on the burner. Add pulsed mixture from step 2 into a large bowl and add new ingredients from step 4. Form into a loaf and pour a little sauce over the top.

Bake at 375 degrees for about 90 minutes. Serves many.

Mac & Cheeze Mix

Ingredients
Powder Mix
1/2 c. raw cashews
1/2 c. nutritional yeast
3 tbsp. all-purpose flour
2 tbsp. tapioca or arrowroot starch
2 tsp. garlic powder
2 tsp. onion powder
1 tsp. ground mustard
1-2 tsp. salt
2-3 tsp. paprika, smoked or regular based on preference
Add other flavor profiles, like chipotle, Cajun, or garam masala!
Refrigerate the powder for freshness

To Make Mac & Cheeze
1 c. elbow macaroni or other pasta
1 c. non-dairy milk (I used flax milk) or water
1/3 to 1/2 c. powder mix
2 tbsp. olive oil or vegan butter

Directions
To make the powder mix, blend all ingredients using a food processor until powdered. It should take 2 to 3 minutes. You'll likely need to scrape the sides a few times with a rubber spatula. When ready, mix shouldn't have more than a slight grittiness.

To make the mac and cheeze dish, cook pasta according to directions and set aside. In a saucepan, melt a couple tablespoons of olive oil or vegan butter. Once melted, add the powder mix and stir to form a roux. Add non-dairy milk a bit at a time until a cheeze sauce forms. Add the pasta, stir to coat and keep on the heat for a few more minutes.

Serves 2 as a side.

https://www.veganricha.com/2018/12/vegan-mac-and-cheese-powder.html

Leftover Thai Squash Soup

Ingredients
4 c. roasted winter squash
avocado or other neutral oil
1 medium onion, chopped
4 garlic cloves, chopped
1-2 tbsp. red curry paste
1 tsp. curry powder
1/2 tsp. ground pepper
4 c. vegetable broth
1/2 can coconut milk
1 tsp. soy sauce
1 tsp. maple syrup
coconut milk, cilantro & sesame seeds to garnish

Directions
Heat the oil in a pot over medium-high heat. Add the onions and sauté for a few minutes, then add the garlic. Scoop the squash into the pot. Mix everything well, add curry paste, curry powder and pepper. Add the broth, coconut milk, soy sauce, and maple syrup and bring to a boil. Reduce heat to low and let simmer for 15 minutes.

Transfer soup to a blender or use an immersion blender to puree the soup.

Garnish with coconut milk, cilantro, and sesame seeds.

Serves 2 to 4.

Vegan Eggnog

Ingredients
1/2 c. raw cashews
28 oz. full fat coconut milk
1/3 c. sugar
1 tsp. vanilla extract
1/2 tsp. ground cinnamon
1/4 tsp. ground nutmeg
1/2 c. bourbon or rum (optional)

Directions
Add the cashews to a small bowl, cover with hot water and let soak for 10 minutes. Add the coconut milk, sugar, vanilla extract, cinnamon, nutmeg, and bourbon or rum (if using) to a blender. Drain the cashews and add them to the blender. Blend on high until smooth and creamy.

Serve chilled or pour the eggnog into a small saucepan and heat on low, stirring occasionally, until warm. Pour and sprinkle with nutmeg.

Coconut Apple Dal

Ingredients
1 onion
2 garlic cloves
1 oz. fresh ginger
1 red apple
1 bunch of swiss chard (or other leafy green)
3/4 c. red lentils
1/4 tsp. ground cumin
1/4 tsp. curry powder
5.5 oz. coconut milk
8 oz. cooked brown rice
1 lime
toasted coconut, for garnish

Directions
Dice the onion. Peel and mince the garlic and ginger. Using the large side of a box grater, grate the apple. Thinly slice the Swiss chard stems and leaves. Rinse and sort the red lentils.

Place a medium saucepan over medium heat with 1 tbsp. coconut oil. Add the chopped onion, minced garlic, and ginger, and cook, stirring frequently, until the onion softens, about 3 to 4 minutes. Add the cumin and curry powder. Cook until fragrant, about 1 minute.

Add the grated apple, red lentils, coconut milk, and 2 cups of water to the saucepan. Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until lentils are tender, about 15 to 20 minutes. Season with a pinch of salt and pepper.

Meanwhile, place a medium skillet over medium heat with 1 tbsp. coconut oil. Add the sliced chard and cook until wilted, about 2 to 3 minutes. Season with a pinch of salt and pepper.

Halve the lime and squeeze half of the juice into the dal, off the heat. Season with 1/2 tsp. salt. Divide the coconut apple dal between large shallow bowls and top with greens, toasted coconut, and lime wedges.

Serves 2.

Sage Walnut Pesto Penne

Ingredients
6 oz. broccolini
2 garlic cloves
1 lemon
1/2 oz. fresh sage
3/4 c. walnuts
2 oz. baby spinach
1/4 c. vegan parmesan
6 oz. penne (or other pasta)
1/4 c. dried cranberries

Directions
Preheat the oven to 425 degrees. Bring a large pot of salted water to a boil for the pasta. Trim the bottom inch off the broccolini stems and add the stalks to a baking sheet. Toss with 2 tsp. olive oil and pinch of salt and pepper and roast until tender and browned in places, about 8 to 10 minutes.

Peel the garlic. Halve the lemon. Pick the sage leaves and discard the stems. In a food processor, combine the garlic, lemon juice, sage leaves, walnuts, spinach, just half the parmesan, 3 tbsp. olive oil, 1 tbsp. water, 1/2 tsp. salt, and a pinch of pepper. Pulse pesto until well combined but not completely smooth.

Cook the penne and reserve 1/4 cup of the pasta water before draining. Return the penne to the pot, off of the heat.

Add the sage walnut pesto and reserved pasta water to the penne in the pot. Cook over low heat, stirring constantly, until penne is well coated and pesto sauce has thickened, about 1 to 2 minutes. Season pasta to taste with salt.

Toss the cranberries with the broccolini directly on the baking sheet. Divide the sage walnut pesto penne between shallow bowls and serve with crispy broccolini. Sprinkle with remaining parmesan.

Serves 2.

Potato Malai Kofta

Ingredients

1 russet potato

1 onion

2 garlic cloves

1 oz. fresh ginger

1 carrot

1/4 c. green peas

1 tsp. curry powder

5.5 oz. coconut milk

1 can diced tomatoes

1/4 c. chickpea flour

4 oz. baby spinach or other green

1/4 c. tomato chutney (pre-made)

Directions

Peel and chop the potato into bite-sized pieces. Add the chopped potato to a medium saucepan and cover with 1 inch salted water. Bring to a boil and cook until fork-tender, about 10 to 12 minutes. (Do not drain the potatoes yet!) 

Peel and chop the onion. Peel and slice the garlic. Peel and mince just 2 tsp. ginger. Peel and grate the carrot on the largest side of a box grater. Once the potatoes are fork-tender, add the shredded carrot and green peas to the saucepan with the potatoes and cook for 1 minute. Drain potato carrot mixture and place in a large bowl. 

Return the empty saucepan to medium heat with 2 tsp. olive oil. Add the chopped onion, sliced garlic, and minced ginger. Cook until the vegetables soften, about 3 to 5 minutes. Add the curry powder, coconut milk, about a cup of tomatoes, and 1/2 tsp. salt, and bring to a simmer. Cook until malai sauce is slightly thickened, about 2 to 3 minutes.

Add the chickpea flour and 1/4 tsp. salt to the large bowl with the potato carrot mixture. Lightly mash the potatoes and vegetables until there are only a few lumps. Form the mixture into six 2-inch round patties. 

Place a large nonstick skillet over medium-high heat with 2 tbsp. olive oil. Once hot, add the potato kofka and cook until browned and crisp, about 1 to 2 minutes per side. Transfer the potato kofka to a plate. 

Return the skillet to medium heat with 1 tsp. olive oil. Once hot, add the baby spinach and sprinkle of salt and pepper. Cook until just wilted, about 2 to 3 minutes. Transfer the malai sauce to a blender and blend on low until smooth. Divide the malai sauce between shallow bowls or plates and top with sauteed spinach and potato kofka. Serve with tomato chutney for dipping. 

Serves 2.

Fast & Easy Banh Mi Tacos

Ingredients
7 oz. sprouted tofu
2 oz. vegan kimchi
2 tbsp. Sriracha
1/4 c. vegan mayo
4 corn tortillas
4 oz. shredded red cabbage

Directions
Cut the tofu into cubes. Roughly chop the kimchi. In a small bowl, combine the Sriracha and vegan mayo. Wrap the tortillas in a damp paper towels and heat in the microwave for 1 minute. Layer the cubed tofu, kimchi, and red cabbage onto the tacos. Drizzle with Sriracha mayo.

Serves 2.

Superfood Bowl with Sweet Potatoes & Ginger Almond Sauce

Ingredients
1 sweet potato
1/2 c. red quinoa
1 lemon
1 oz. fresh ginger
3 tbsp. almond butter
1 tbsp. chile garlic sauce
1 grapefruit
4 oz. baby spinach or other green
1/4 c. walnuts
2 tbsp. hemp seeds, flax seeds, or pepitas
2 tbsp. blueberries

Directions
Preheat the oven to 425 degrees. Cut the sweet potato into 1-inch thick wedges. Place wedges on a baking sheet and toss with 1 tbsp. of vegetable oil and a pinch of salt and pepper. Roast until crisp in places and lightly browned, about 20 to 25 minutes.

Combine the quinoa, 1 cup of water, and a pinch of salt in a small saucepan. Bring to a boil, reduce to a simmer, and cover. Cook until the grains burst and all of the water is absorbed, 12 to 15 minutes.

Halve the lemon. Peel and mince 1 tbsp. ginger. Add just half the lemon juice, minced ginger, almond butter, as much chile garlic sauce as you'd like, 3 tbsp. water, and a pinch of salt to a medium bowl. Whisk the ginger almond sauce to combine.

Supreme the grapefruit by trimming the ends and cutting away the peel and white pith. Working over a medium bowl, remove the segments with a knife and drop them into the bowl. Squeeze the remaining juice out of the membrane into the bowl. Add the spinach and toss with a pinch of salt and pepper.

Add the remaining lemon juice to the quinoa and toss. To serve, place the spinach salad in shallow bowls and top with quinoa, roasted sweet potato wedges, walnuts, hemp seeds, and dried blueberries. Drizzle with ginger almond sauce.

Serves 2.

Calories = 640

Quinoa Tabouli with Roasted Vegetables & Tzatziki Sauce

Ingredients

1 can chickpeas

2 tsp. sumac

4 radishes

4 oz. green beans or broccoli

4 oz. cherry tomatoes

1/4 oz. fresh parsley or other herb

1 scallion

1 cucumber

2 garlic cloves

1 lemon

6 oz. cooked quinoa

1/4 c. vegan mayo

2 tsp. dried dill

Directions

Preheat the oven to 425 degrees. Drain, rinse, and pat the chickpeas dry with paper towels. Add to baking sheet and toss with sumac, 1 tbsp. olive oil, and a pinch of salt and pepper. Roast the chickpeas until crispy, about 18 to 20 minutes.

Quarter the radishes. Add the radishes and green beans to a new baking sheet and toss with 2 tsp. olive oil and a pinch of salt and pepper. Roast until the vegetables are lightly browned, about 12 to 15 minutes. 

Quarter the cherry tomatoes. Roughly chop the parsley leaves. Thinly slice the scallion. Small dice just half the cucumber, and with the large side of a box grater, grate the remaining half. Peel and mince the garlic. Halve the lemon. 

In a large bowl, combine the cherry tomatoes, parsley, scallion, the diced cucumber, half the minced garlic, half the lemon juice, quinoa, 2 tsp. olive oil, and a pinch of salt and pepper. 

In a medium bowl, combine the grated cucumber, remaining minced garlic, remaining lemon juice, vegan mayo, dill, and a pinch of salt and pepper. Mix the tzatziki sauce well. 

Divide the quinoa tabouli between bowls. Top with sumac roasted chickpeas and vegetables. Drizzle with tzatziki sauce. 

Serves 2

Autumn Bibimbap

Ingredients
1/2 c. sushi rice
2 rainbow carrots
6 oz. Brussels sprouts
1 tbsp. gochujang
1 cucumber
1 scallion
1 garlic clove
2 tbsp. vegan mayo
2 tbsp. sesame oil
6 oz. baby spinach
1 tbsp. sesame seeds
4 oz. vegan kimchi

Directions
Preheat the oven to 400 degrees. Combine the sushi rice, 1 1/4 c. water and a pinch of salt in a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the grains are tender and all water is absorbed, about 15 to 18 minutes. Remove cover and allow rice to cool.

Peel and slice the carrots. Trim and quarter the Brussels sprouts. In a small bowl, mix the gochujang with 1 tbsp. water to make a glaze. Transfer the Brussels to a baking sheet and toss with the gochujang glaze, 1 tsp. vegetable oil, and a pinch of salt. Toss the sliced carrots with a little oil and add to the other side of the baking sheet. Roast the vegetables until tender, about 14 to 16 minutes.

Thinly slice the cucumber and scallion. Peel and mince the garlic and add to a small bowl with the vegan mayo, 2 tsp. of the sesame oil, a pinch of salt, and 2 tsp. of water. Mix the sesame aioli to combine.

Place a large nonstick skillet or cast iron pan over medium-high heat with just 1 tsp. of sesame oil. Add the spinach and cook until just wilted, about 1 to 2 minutes. Season with salt, transfer to a plate, and sprinkle with 1 tsp. of sesame seeds.

Fluff the cooked rice with a fork. Return the skillet to medium-high heat and add the remaining sesame oil. Once hot, add the rice, press into an even layer, and cook until the bottom begins to crackle and brown, about 10 minutes.

To serve the bibimbap family style, pile the rainbow carrots, gochujang Brussels, sliced cucumber, sesame spinach and kimchi directly onto the crispy rice in the skillet. Drizzle with sesame aioli and sprinkle with scallion and remaining sesame seeds.

Serves 2.

1 serving = 500 calories

Roasted Red Pepper Shakshuka

Ingredients
1 lb. extra firm tofu
1 shallot
3 garlic cloves
4 oz. roasted red peppers, chopped
1/4 oz. fresh mint
1 tbsp. za'atar
2 tsp. cumin seeds
14.5 oz. crushed tomatoes
2 oz. soft herbed nut cheese (i.e. Treeline Scallion)
1/4 c. crispy shallots
multigrain flatbread

Directions
Preheat the oven to 400 degrees. Drain the tofu and pat dry with paper towels. Hand tear the tofu into bite-sized pieces. Peel and mince the shallot and garlic. Drain the red peppers. Pick the mint leaves from the stems.

Add the tofu to a baking sheet and toss with za'atar, 2 tsp. olive oil and a pinch of salt and pepper. Bake until golden brown, about 15 minutes.

Place a large skillet over medium-high heat with 3 tbsp. olive oil. Once the oil is hot, add the minced shallot, garlic, and cumin seeds. Cook until fragrant, about 1 to 2 minutes. Add the roasted red peppers, crushed tomatoes, 1/2 tsp. salt, and a pinch of pepper. Bring to a simmer and cook until the sauce thickens, about 5 to 8 minutes.

Place the flatbread directly on the oven rack and bake until hot, about 3 to 5 minutes. Add the baked za'atar tofu to the sauce and simmer for 2 to 3 minutes. Remove the shakshuka from the heat and dollop with nut cheese. Sprinkle with mint leaves and crispy shallots. Serve family style with hand torn flatbread.

Serves 2.

Radio Social's Hummus

Ingredients
1 c. dried chickpeas
2 tsp. baking soda
2 c. tahini - use Soom!
1 c. lemon juice
2 heads of garlic, chopped with the skins on
2 1/2 tsp. salt
1 tsp. cumin
1 1/2 c. ice water, a few tablespoons at a time

Instructions
Put chickpeas in a container with baking soda and cover with water. Soak for 24 hours.

While your chickpeas are soaking, make your "mother sauce" base. Start by making garlic-infused lemon juice by combining lemon juice with garlic cloves (with the skins on) and let sit for 10 minutes. Then, strain out the garlic. Use a food processor to blend the tahini paste, salt, and cumin with ice water, a few tablespoons at a time. You will be left with your tahini mother sauce, a puree that resembles a light hummus.

After the chickpeas have soaked for 24 hours, simmer them over gentle heat for 90 minutes to two hours, stirring often. You can leave the pot on the stove and "let them go until they're gone." The chickpeas will double in volume in the cooking process, so be sure to use more water than you think you need. You should be able to mash the peas between your fingers without resistance.

Strain the peas until most of the moisture is removed. Set aside some of the water. Puree 1.5 cups of tahini mother sauce and the chickpeas together. Add both elements to the food processor and puree. A good rule of thumb: when you think you're done pureeing, keep going for 3 to 5 more minutes. This incorporates air into the puree and further breaks down the chickpeas.

Plate your hummus into a dish and top with a garnish of your choice! Serve immediately for best results, with dipping breads or veggies. The hummus will keep in the fridge for several days.

The Double Eagle

Ingredients
juice of half a lemon (about 3/4 oz.)
a few basil leaves
2 oz. bourbon
1 oz. Aperol
3/4 oz. simple syrup or runny honey

Directions
Muddle lemon juice with basil in cocktail shaker, until fragrant. Add bourbon, Aperol, sweetener and shake with ice. Strain into coupe glass. 

Jalapeno-Lime Aioli

Ingredients
1 c. vegan mayonnaise
1/4 pickled jalapeno slices, drained
1 lime, zested and juiced
1/4 tsp. chili powder
1/4 tsp. sea salt

Directions
Place all ingredients in a high-powered blender and combine on high until smooth.

Makes about 2/3 cup.

Banh Mi Bowl

Ingredients
1 brick extra firm tofu
2 tbsp. cornstarch
1/2 c. Asian-style BBQ sauce
4 c. kale, stemmed and shredded
4 c. napa cabbage, stemmed and shredded
1/4 c. Jalapeno-Lime Aioli (see blog for recipe)
3 scallions, coarsely chopped
2 c. carrots, shredded or ribboned
2 c. cucumber, shredded or ribboned
1 c. cilantro, packed and coarsely chopped
1/2 c. pickled jalapenos and red onions

Directions
Preheat oven to 425 degrees. Drain excess water from tofu and pat dry. Cut into small cubes. Toss cubes in cornstarch and lay out on baking sheet, spacing 1/4-inch apart. Bake for 30 to 40 minutes until golden and crispy. Toss crispy tofu in the BBQ sauce. Lay out the cubes on baking sheet again and bake for 10 minutes.

To assemble the bowls, toss kale and cabbage together in a large bowl with aioli and chopped green onions. Toss to coat well.

Place dressed greens in serving bowls. Top with carrot, cucumber, cilantro, jalapenos, and tofu. Drizzle more aioli, if desired.

Serves 4. 

Tempeh Peanut Noodles with Blanched Kale

Ingredients

For the peanut sauce: 
1/2 c. creamy peanut butter
1/2 c. warm water
1/4 c. rice vinegar
2 tsp. sesame oil
2 tsp. lime juice
2 tsp. soy sauce or tamari
1 tsp. maple syrup or agave
1 tbsp. sriracha or sambal olek (more or less to taste)

For the noodles: 
6 oz. Asian-style noodles, like somen or soba
6 c. kale, sliced into bite-size pieces
1 tsp. coconut oil
8 oz. tempeh
1 tsp. soy sauce or tamari
1 tbsp. rice vinegar
2 tbsp. fresh ginger, minced
3 cloves garlic, minced
1/2 c. scallions, sliced

Directions
Mix ingredients for sauce and whisk or blend until thoroughly combined.

Cook the noodles according to package directions, but use a larger pot than usual. In the last 30 seconds of cooking the noodles, toss in the kale to blanch. After 30 seconds, drain and run under cold water.

In a wok or large skillet, heat up the oil. Crumble in the tempeh in bite-sized pieces and saute until it starts to brown, about 2 to 3 minutes. Add soy sauce, vinegar, ginger, and garlic and cook for 30 seconds more. Turn off heat and add noodles and three-quarters of sauce. Mix it all up until well blended. Add more sauce here as desired, or save for leftovers. Top with scallions and serve warm or at room temperature.

1 recipe = 2,377 calories  

NOTE: For leftovers, add some carrot and cucumber cut into matchsticks. Eat cold, like a salad.

Tortilla Soup

Ingredients
1 medium onion, chopped
1 carrot, chopped
1 bell pepper, chopped
1 to 2 jalapenos, diced
4 cloves garlic
1 tbsp. olive oil
2 1/2 tsp. each ground cumin, dried oregano, and chili powder
1/8 tsp. salt
1-14.5 oz. can fire-roasted tomatoes
1/4 c. tomato paste
5 c. vegetable broth
1 tbsp. lime juice
6 to 8 corn tortillas, cut into 1-inch squares
1 1/2 c. cooked chickpeas (or 1 can)
chopped cilantro, minced jalapenos & avocado for garnish

Directions
Saute onion in the oil until translucent. Add carrot and bell pepper and cook until golden, another 3 minutes. Add jalapenos, garlic, spices, and salt and cook for another 30 seconds. Add tomatoes and paste. Stir thoroughly. Add broth and bring to a simmer.

Add the lime juice and tortilla squares. Stir and let simmer until tortillas get nice and soft, about 10 minutes. Turn off the heat and pulverize with your immersion blender until smooth.

Serve with chickpeas piled in the center of each bowl, with chunks of avocado, minced jalapenos, and some cilantro. Vegan sour cream is a nice add here, as well.

Serves 4 to 6.

Vegan Sour Cream

Ingredients
1 c. raw cashews, soaked in hot water for 10 minutes
1/2 c. unsweetened nondairy milk (I used Ripple)
2 tbsp. lemon juice
1/2 tsp. apple cider vinegar
1/2 tsp. onion powder
1/2 tsp. garlic powder
1/4 tsp. salt
1/4 tsp. white pepper, freshly ground

Directions
Drain and rinse the cashews and place in high-powered blender with remaining ingredients. Combine on high until very smooth.

Refrigerate for at least an hour before serving. Keeps for 7 days in the fridge.

Makes 1 cup.

Baked Bean Tostadas

Ingredients

For the baked beans: 
2 tbsp. vegetable oil
1/2 c. onion, finely chopped
1 tsp. smoked paprika
1 tsp. mustard
1 tsp. sea salt
1/2 tsp. black pepper, freshly ground
3 c. cooked navy beans (or 2 cans), rinsed and drained
1 c. water
1/3 c. brow sugar, packed
2 tbsp. maple syrup
1 tbsp. apple cider vinegar
1 tbsp. tomato paste
1 tsp. vegan Worcestershire sauce
(Or, use your favorite baked bean recipe!) 

For the collards: 
1 tbsp. vegan butter
10 c. collard greens, stemmed, finely chopped
3 garlic cloves, minced
1/2 tsp. chili powder
1/4 tsp. sea salt
1/4 black pepper, freshly ground

For the tostadas:
12 small tortillas (corn or flour both ok)
2 tsp. vegetable oil, for frying
The Sour Cream (see blog post titled "Vegan Sour Cream")
1/4 c. finely chopped red onion

Directions
To make the baked beans, saute onions over medium heat until just softened. Add paprika, mustard, salt, and pepper and cook for another minute. Add beans and water and stir to combine. Add the remaining baked beans ingredients and cook for 20 minutes, stirring occasionally. Cook beans for slightly more or less time depending on how much liquid you like in your beans.

Meanwhile, to make the collard greens, melt the butter in a large pan over medium heat. Saute the greens with garlic, chili powder, salt, and pepper for about 10 minutes until soft, wilted, and dark in color.

Remove the collards from the pan and cover to keep warm. Lower the heat in the pan and fry the tortillas in small batches for 2 to 3 minutes per side to toast.

Assemble the tostadas with 2 tortillas per tostada. Layer on the warm baked beans and collards, top with sour cream and chopped red onion.


Serves 2 to 3.

Spaghetti with Onions

Ingredients
2 c. onions, sliced thinly
2 tsp. olive oil
2 tsp. ground fennel
1/2 tsp. red chili pepper flakes (more to taste)
1/2 tsp. dried basil
1/4 tsp. dried oregano
1/2 lb. spaghetti (or other pasta of choice)
2 c. plain plant milk (I used Ripple pea-based milk)
2 c. crushed tomatoes
2-3 tsp. salt
lots of black pepper, freshly ground
fresh parsley, to serve

NOTE: Protein crumbles are great in this! 

Directions
Slice off the ends of the onions. Cut each onion lengthwise and remove the peel. Slice each half lengthwise into thin strips.

Bring a large pot of water to boil. While the water heats, pour the oil into a very large skillet or wide soup pot and add the onions and spices. Sauté, stirring occasionally to prevent sticking, until the onions are translucent, about 10 minutes.

Ease the spaghetti into the boiling water, stir and cover. Cook the spaghetti for just 5 minutes (if using other pasta, cook for half the total cook time suggested).

Meanwhile, add the milk and tomatoes to the onions. The milk may curdle, but don't worry. Cover and simmer gently.

When the spaghetti has cooked for five minutes, drain it and add to the onion mixture. Simmer the spaghetti in the sauce for about five minutes, stirring constantly, until the pasta is al dente and the sauce is smooth. Drizzle in more milk if the sauce becomes too stiff. Add salt and pepper to taste. Serve immediately.

Serves 4.

1 serving = 350 calories

Coconut-Lime Rice with Red Beans & Mango

Ingredients
2 c. short-grain brown rice
2 tsp. sesame oil
1 c. diced onion or shallots
1 1/2 tbsp. fresh ginger, minced
1 c. canned coconut milk
2 1/2 c. vegetable broth
1/4 tsp. salt
1/8 tsp. cayenne pepper
1 mango
1 1/2 c. cooked red beans (or 2 15-oz. cans)
1 lime, juiced and zested
cilantro and scallions, for serving

Directions
Rinse the rice under cool water and set aside. Saute onions in a large soup pot, until they start to brown a bit. Add the ginger and saute for 30 seconds, or until fragrant. Add the rice and keep stirring until rice is slightly toasted, about 2 minutes. Add the coconut milk, broth, salt and cayenne and bring to a simmer. Give the pot a quick stir, cover it, and leave it alone until rice is tender and has absorbed nearly all the liquid (about 40 minutes).

While the rice is cooking, chop up the mango into bite-size pieces.

When the rice is tender, fold in the beans, lime juice and zest, and mango. Let this all cook together for another minute or two so that everything warms up. Serve topped with cilantro and scallions.

Serves 4 to 6.