Ingredients
1 can cannellini beans
2 c. cubed butternut squash
1 c. red grapes, halved or quartered
1 jalapeno, deseeded & minced
1 scallion
1/2 oz. cilantro
1 lime
1 tbsp. vegan butter
2 tsp. agave
2 oz. shredded green cabbage
6 tortillas
2 tsp. hot sauce
3 tbsp. pumpkin seeds
Directions
Preheat oven to 400 degrees. Drain and rinse the beans. Add beans and squash to a large nonstick skillet and cover with an inch of cold water. Bring to a boil, reduce heat to medium, and boil until squash is fork-tender, about 10 to 12 minutes. Drain the squash, return to skillet and mash with a fork. Transfer the mashed squash and beans to a bowl and wipe the skillet clean.
Halve or quarter the grapes. Toss with 1 tsp. olive oil and a pinch of salt and pepper on a baking sheet. Roast until grapes are soft, fragrant, and slightly wrinkled, about 6 to 8 minutes. Set aside to cool slightly.
Mince the jalapeno and thinly slice the scallion. Finely chop the cilantro leaves. Combine the jalapeno with half the cilantro in a bowl with juice from half of the lime. After grapes have cooled, add them to the bowl with a pinch of salt and pepper and set aside.
Return the skillet to medium-high heat with 1 tbsp. olive oil. Add the mashed squash and beans and smooth into an even layer in the pan. Reduce heat to medium and cook undisturbed until bottom is well browned, about 5 to 7 minutes. Add the butter and agave and stir to combine. Season with a pinch of salt.
Add the remaining chopped cilantro, remaining lime juice, shredded cabbage, and a pinch of salt to a medium bowl. Toss the slaw to combine. Wrap the tortillas in a dish towel or foil and pop in the oven to warm.
Lay the warm tortillas on a clean work surface and divide the refried butternut between them. Toss with salsa, slaw, and pepitas. Drizzle with hot sauce.
Serves 2.
Sunday, January 12, 2020
Mafaldine Pasta
Ingredients
1 garlic clove
1/4 oz. fresh tarragon
1/4 c. walnuts
2 oz. leeks, sliced (about 1 large leek)
6 oz. mafaldine (or other long, wide) pasta
2 tsp. Dijon mustard
2 tbsp. vegan butter
2 oz. soft cashew cheese (i.e. Treeline Herb & Garlic)
1 lemon
4 oz. baby arugula
Directions
Bring a large pot of salted water to a boil for the pasta. Peel and mince the garlic. Pick the tarragon leaves from the stems and roughly chop.
Place a large nonstick skillet over medium heat and add the walnuts. Toast the nuts, shaking the pan frequently, until fragrant and lightly browned, about 3 to 5 minutes. Transfer the toasted walnuts to a plate.
Return the skillet to medium-low heat with 1 tbsp. olive oil. Add the sliced leeks and cook, stirring occasionally until softened but not browned, about 3 to 5 minutes.
Once the water is boiling, add the pasta and cook until al dente. Reserve 1/3 c. of pasta water, drain the pasta and return the cooked pasta to the large pot, off the heat.
Add the minced garlic and Dijon mustard to the skillet with the melted leeks and cook until fragrant, about 1 minute. Transfer the leek mixture to the pot with the pasta and add the butter, cashew cheese, and reserved pasta water. Using tongs, toss the pasta until the butter and cheese melt and the pasta is evenly coated, about 2 to 3 minutes. Taste and adjust seasoning with salt as needed.
Halve the lemon and cut half into wedges. Add half the lemon juice and baby arugula to the pot with the pasta. Using tongs, toss the pasta until the arugula is evenly coated. Divide the pasta with melted leeks between large plates. Top with tarragon, toasted walnuts and a pinch of pepper. Serve with lemon wedges.
Serves 2.
1 garlic clove
1/4 oz. fresh tarragon
1/4 c. walnuts
2 oz. leeks, sliced (about 1 large leek)
6 oz. mafaldine (or other long, wide) pasta
2 tsp. Dijon mustard
2 tbsp. vegan butter
2 oz. soft cashew cheese (i.e. Treeline Herb & Garlic)
1 lemon
4 oz. baby arugula
Directions
Bring a large pot of salted water to a boil for the pasta. Peel and mince the garlic. Pick the tarragon leaves from the stems and roughly chop.
Place a large nonstick skillet over medium heat and add the walnuts. Toast the nuts, shaking the pan frequently, until fragrant and lightly browned, about 3 to 5 minutes. Transfer the toasted walnuts to a plate.
Return the skillet to medium-low heat with 1 tbsp. olive oil. Add the sliced leeks and cook, stirring occasionally until softened but not browned, about 3 to 5 minutes.
Once the water is boiling, add the pasta and cook until al dente. Reserve 1/3 c. of pasta water, drain the pasta and return the cooked pasta to the large pot, off the heat.
Add the minced garlic and Dijon mustard to the skillet with the melted leeks and cook until fragrant, about 1 minute. Transfer the leek mixture to the pot with the pasta and add the butter, cashew cheese, and reserved pasta water. Using tongs, toss the pasta until the butter and cheese melt and the pasta is evenly coated, about 2 to 3 minutes. Taste and adjust seasoning with salt as needed.
Halve the lemon and cut half into wedges. Add half the lemon juice and baby arugula to the pot with the pasta. Using tongs, toss the pasta until the arugula is evenly coated. Divide the pasta with melted leeks between large plates. Top with tarragon, toasted walnuts and a pinch of pepper. Serve with lemon wedges.
Serves 2.
Buffalo Tempeh Quinoa Bowls
Ingredients
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 red onion, thinly sliced
1 celery stalk, thinly sliced
1 cucumber, cut into half moons
2 radishes, cut into matchsticks
1 garlic clove
8 oz. tempeh
1/4 c. Buffalo sauce (premade, or see recipe for Buffalo Cauliflower)
1/4 c. vegan sour cream (premade, or see recipe for Vegan Sour Cream)
1 tsp. dried dill
6 oz. quinoa, cooked
Directions
Preheat the oven to 425 degrees. Prepare your vegetables and mince the garlic. Add the sliced bell peppers and onions onto a baking sheet and toss with 2 tsp. oil and a pinch of salt and pepper. Roast until tender and slightly browned, about 12 to 15 minutes.
Place a large nonstick skillet over medium-high heat with 2 tbsp. oil. With your hands, crumble the tempeh into the skillet and toss with a pinch of salt and pepper. Cook until golden brown and crispy in places, about 4 to 5 minutes. Toss with Buffalo sauce and cook until sauce thickens, about 2 to 3 minutes.
Add the minced garlic, salt and pepper, dried dill and sour cream to a small bowl and whisk until smooth. (Note: If using suggested Vegan Sour Cream recipe, just add dill.)
Divide the cooked quinoa between shallow bowls and top with roasted peppers, sliced celery, cucumber half moons, radish matchsticks, and Buffalo tempeh. Dollop with sour cream.
Serves 2.
1 red bell pepper, thinly sliced
1 green bell pepper, thinly sliced
1 red onion, thinly sliced
1 celery stalk, thinly sliced
1 cucumber, cut into half moons
2 radishes, cut into matchsticks
1 garlic clove
8 oz. tempeh
1/4 c. Buffalo sauce (premade, or see recipe for Buffalo Cauliflower)
1/4 c. vegan sour cream (premade, or see recipe for Vegan Sour Cream)
1 tsp. dried dill
6 oz. quinoa, cooked
Directions
Preheat the oven to 425 degrees. Prepare your vegetables and mince the garlic. Add the sliced bell peppers and onions onto a baking sheet and toss with 2 tsp. oil and a pinch of salt and pepper. Roast until tender and slightly browned, about 12 to 15 minutes.
Place a large nonstick skillet over medium-high heat with 2 tbsp. oil. With your hands, crumble the tempeh into the skillet and toss with a pinch of salt and pepper. Cook until golden brown and crispy in places, about 4 to 5 minutes. Toss with Buffalo sauce and cook until sauce thickens, about 2 to 3 minutes.
Add the minced garlic, salt and pepper, dried dill and sour cream to a small bowl and whisk until smooth. (Note: If using suggested Vegan Sour Cream recipe, just add dill.)
Divide the cooked quinoa between shallow bowls and top with roasted peppers, sliced celery, cucumber half moons, radish matchsticks, and Buffalo tempeh. Dollop with sour cream.
Serves 2.
Loaded Sweet Potatoes with Charred Scallion Miso Butter & Five-Spice Tempeh
Ingredients
2 sweet potatoes
4 scallions
3 tbsp. vegan butter
2 tsp. white miso paste
8 oz. tempeh
1/4 tsp. Chinese five-spice
Directions
Preheat oven to 425 degrees. Halve the sweet potatoes lengthwise. Rub the sweet potatoes with about 1/2 tsp. oil, add a pinch of salt and pepper. Roast, cut side down, until tender, about 25 to 30 minutes.
Thinly slice the scallions. Combine the butter and miso paste in a bowl, mashing with a fork until well mixed. Place a large nonstick skillet over high heat with 1 tsp. oil. Once hot, add half of the sliced scallions and cook until charred in spots, about 2 to 3 minutes. Stir the charred scallion miso butter to combine and set aside.
Crumble the tempeh with your hands. Return the skillet to medium-high heat with 2 tbsp. oil. Once hot, add the tempeh and a pinch of salt and pepper. Cook, tossing occasionally, until browned and crispy in places, about 4 to 7 minutes. Remove from heat and toss with five-spice.
Use a fork to mash the roasted sweet potato flesh slightly. Spread some of the charred scallion butter onto the sweet potatoes and top with five-spice tempeh. Sprinkle with remaining sliced scallions.
Serves 2 as a main dish, but requires additional side.
2 sweet potatoes
4 scallions
3 tbsp. vegan butter
2 tsp. white miso paste
8 oz. tempeh
1/4 tsp. Chinese five-spice
Directions
Preheat oven to 425 degrees. Halve the sweet potatoes lengthwise. Rub the sweet potatoes with about 1/2 tsp. oil, add a pinch of salt and pepper. Roast, cut side down, until tender, about 25 to 30 minutes.
Thinly slice the scallions. Combine the butter and miso paste in a bowl, mashing with a fork until well mixed. Place a large nonstick skillet over high heat with 1 tsp. oil. Once hot, add half of the sliced scallions and cook until charred in spots, about 2 to 3 minutes. Stir the charred scallion miso butter to combine and set aside.
Crumble the tempeh with your hands. Return the skillet to medium-high heat with 2 tbsp. oil. Once hot, add the tempeh and a pinch of salt and pepper. Cook, tossing occasionally, until browned and crispy in places, about 4 to 7 minutes. Remove from heat and toss with five-spice.
Use a fork to mash the roasted sweet potato flesh slightly. Spread some of the charred scallion butter onto the sweet potatoes and top with five-spice tempeh. Sprinkle with remaining sliced scallions.
Serves 2 as a main dish, but requires additional side.
Hearty Green Quesadillas
Ingredients
1 red onion, thinly sliced
1/4 c. apple cider vinegar
1 tsp. sugar
1 green bell pepper, diced
6 oz. broccolini, trimmed & chopped into 1-inch pieces
1 can black beans, drained & rinsed
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt, divided
2 tortillas
2 oz. vegan mozzarella
1/4 c. vegan ranch dressing
Directions
Add sliced onion, vinegar, sugar, water and 1/4 tsp. salt to a small saucepan. Bring to a boil and reduce heat to low. Cook until onions are soft, about 8 to 10 minutes.
Place a large skillet over medium-high heat with 1 tbsp. oil. Once hot, add pepper, broccolini. Cook until bright green, about 2 to 3 minutes. Add the black beans, chili powder, cumin, remaining salt and freshly ground black pepper. Cook until hot, 2 to 3 minutes more.
Lay the tortillas flat on a work surface. Spread half the cheese over the bottom half of each tortilla. Top with filling and remaining cheese and fold tortillas, pressing down to seal.
Wipe the large skillet clean and return to medium heat with 1 tsp. oil. Once the oil is hot, add the first quesadilla. Cook until the bottom is browned, 2 to 3 minutes and carefully flip to brown the other side. Remove from skillet and repeat with second quesadilla.
Cut each quesadilla into 4 pieces and divide between plates. Drizzle with ranch and serve with pickled red onion.
Serves 2.
1 red onion, thinly sliced
1/4 c. apple cider vinegar
1 tsp. sugar
1 green bell pepper, diced
6 oz. broccolini, trimmed & chopped into 1-inch pieces
1 can black beans, drained & rinsed
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. salt, divided
2 tortillas
2 oz. vegan mozzarella
1/4 c. vegan ranch dressing
Directions
Add sliced onion, vinegar, sugar, water and 1/4 tsp. salt to a small saucepan. Bring to a boil and reduce heat to low. Cook until onions are soft, about 8 to 10 minutes.
Place a large skillet over medium-high heat with 1 tbsp. oil. Once hot, add pepper, broccolini. Cook until bright green, about 2 to 3 minutes. Add the black beans, chili powder, cumin, remaining salt and freshly ground black pepper. Cook until hot, 2 to 3 minutes more.
Lay the tortillas flat on a work surface. Spread half the cheese over the bottom half of each tortilla. Top with filling and remaining cheese and fold tortillas, pressing down to seal.
Wipe the large skillet clean and return to medium heat with 1 tsp. oil. Once the oil is hot, add the first quesadilla. Cook until the bottom is browned, 2 to 3 minutes and carefully flip to brown the other side. Remove from skillet and repeat with second quesadilla.
Cut each quesadilla into 4 pieces and divide between plates. Drizzle with ranch and serve with pickled red onion.
Serves 2.
Sunday, January 5, 2020
Tofu Amritsari Masala
Vegan Richa's recipe for this spicy, smoky, creamy tomato dish is easy and delish! For the original recipe, visit her website: Vegan Richa
Ingredients
Baked Tofu & Veggies
14 oz. tofu, pressed and cubed (you could also use chickpeas here!)
2 carrots, sliced
1-2 c. cauliflower florets
2 tsp. ginger, minced
4 cloves garlic, minced
1 tsp. apple cider vinegar
2 tsp. lemon juice
1/3 tsp. salt
1 tsp. ground coriander
3/4 tsp. ground cumin
1/3 tsp. cayenne
1 tsp. oil
1-2 tbsp. cornstarch
Sauce
2 tsp. oil
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. cayenne
1/2 tsp. smoked paprika
1 tbsp. ginger, minced
1/3 c. onion, finely chopped
1 green chili, seeded and finely chopped
1 red bell pepper, chopped
1-14.5 oz. can diced tomatoes, pureed
1/3 c. raw cashews, blended with 1 c. water
1/2 tsp. salt (to taste)
2 tsp. brown sugar (to taste)
cilantro, for garnish
Directions
Mix the ginger, garlic, vinegar, and lemon juice in a small bowl. Add to the tofu and veggies and toss to coat. Add the spices, salt, and oil, and toss to coat again. Add cornstarch and toss for a third time. Spread the tofu and veggies on parchment lined sheet and bake at 400 degrees for 20 to 25 minutes, or until golden brown.
Heat a skillet over medium heat. Add oil. Once hot, but not smoking, add the cayenne and paprika and cook for a few seconds. Add cumin and coriander and cook for a few seconds. It should be bubbly and you should smell the spices. You might even cough or sneeze a bit!
Add the ginger, onion, bell pepper, chili and mix in. Add a good pinch of salt and cook for two minutes until the chili is golden. Add the pureed tomato, salt, and sugar and mix in. Cook until the tomato puree thickens.
Add cashew milk and bring just to boil. Add the tofu and veggies and mix in. Simmer for 6 to 8 minutes to thicken and to allow the flavors to develop. Taste and adjust salt and sugar. Remove from heat. Let it sit for another few minutes for flavors to meld. Garnish with cilantro and more chili; serve over rice or another grain!
For reheating, add a little water or non-dairy milk.
Serves 2 to 4.
Ingredients
Baked Tofu & Veggies
14 oz. tofu, pressed and cubed (you could also use chickpeas here!)
2 carrots, sliced
1-2 c. cauliflower florets
2 tsp. ginger, minced
4 cloves garlic, minced
1 tsp. apple cider vinegar
2 tsp. lemon juice
1/3 tsp. salt
1 tsp. ground coriander
3/4 tsp. ground cumin
1/3 tsp. cayenne
1 tsp. oil
1-2 tbsp. cornstarch
Sauce
2 tsp. oil
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. cayenne
1/2 tsp. smoked paprika
1 tbsp. ginger, minced
1/3 c. onion, finely chopped
1 green chili, seeded and finely chopped
1 red bell pepper, chopped
1-14.5 oz. can diced tomatoes, pureed
1/3 c. raw cashews, blended with 1 c. water
1/2 tsp. salt (to taste)
2 tsp. brown sugar (to taste)
cilantro, for garnish
Directions
Mix the ginger, garlic, vinegar, and lemon juice in a small bowl. Add to the tofu and veggies and toss to coat. Add the spices, salt, and oil, and toss to coat again. Add cornstarch and toss for a third time. Spread the tofu and veggies on parchment lined sheet and bake at 400 degrees for 20 to 25 minutes, or until golden brown.
Heat a skillet over medium heat. Add oil. Once hot, but not smoking, add the cayenne and paprika and cook for a few seconds. Add cumin and coriander and cook for a few seconds. It should be bubbly and you should smell the spices. You might even cough or sneeze a bit!
Add the ginger, onion, bell pepper, chili and mix in. Add a good pinch of salt and cook for two minutes until the chili is golden. Add the pureed tomato, salt, and sugar and mix in. Cook until the tomato puree thickens.
Add cashew milk and bring just to boil. Add the tofu and veggies and mix in. Simmer for 6 to 8 minutes to thicken and to allow the flavors to develop. Taste and adjust salt and sugar. Remove from heat. Let it sit for another few minutes for flavors to meld. Garnish with cilantro and more chili; serve over rice or another grain!
For reheating, add a little water or non-dairy milk.
Serves 2 to 4.
Subscribe to:
Posts (Atom)