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.
Saturday, January 19, 2019
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.
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.
NOTE: For leftovers, add some carrot and cucumber cut into matchsticks. Eat cold, like a salad.
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.
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.
Tuesday, January 1, 2019
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.
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.
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.
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.
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.
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