Ingredients
1 c. water
4 tsp. cornstarch or arrowroot starch
2 tbsp. light oil
2 tsp. nutritional yeast
3/4 tsp. kala namak (black salt)
1/4 tsp. tumeric
Directions
In a small pot, whisk together water and starch. Now stir in remaining ingredients and place over medium-high heat, whisking constantly for 3 to 5 minutes, until thickened. Serve hot and fresh!
Makes about 1 cup.
Monday, February 24, 2020
Saturday, February 22, 2020
Vegan Breakfast Pockets
Original recipe from The Baking Fairy: https://www.thebakingfairy.net/2017/08/tofu-scramble-breakfast-pockets/
Ingredients
1 box (2 rolls) puff pastry, thawed (Pepperidge Farm brand is vegan)
1-2 tbsp. flour
1 block extra-firm tofu
2-3 tbsp. cornstarch
2 tsp. turmeric
2 tbsp. + 1 tbsp. olive oil (separated)
1-2 tbsp. unsweetened non-dairy milk
poppy seeds and/or sesame seeds, for topping
Spices: ½ - 1 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. poultry seasoning blend
1 tsp. salt
½ tbsp. low sodium soy sauce
½ tbsp. vegan Worcestershire sauce
Veggies:
½ white onion, chopped
2 stalks celery, diced small
2 medium carrots, diced small
2 c. fresh spinach
4-5 mushrooms, diced small
NOTE: I made this with Mexican flavors by swapping cumin and chili powder for the poultry seasoning and choosing black beans and sweet potatoes instead of celery, carrots and mushrooms. If you make this once, you'll feel confident to make your own flavor profile!
Directions
First, press the tofu for about 30 minutes until most of the excess liquid has drained. Crumble tofu with your hands into a medium bowl, and toss with the cornstarch. Add in all of the spices, soy sauce, and Worcestershire and mix until combined.
In a large sauté pan, heat 2 tablespoons of olive oil on medium-high heat until it shimmers. Add in the tofu, and cook, stirring often, until the edges are golden brown and slightly crisp. Transfer tofu to a separate bowl.
In the same pan, heat the other 1 tablespoon of olive oil, and toss in all of the vegetables. Cook over medium heat, stirring often, until all vegetables are softened and fragrant. Add them to the bowl with the tofu, and mix in the nutritional yeast. Taste, and add more salt and pepper as needed. Set the filling aside to cool.
Lightly flour a clean surface, and one at a time, lay out one sheet of puff pastry and stretch into a large rectangle using a rolling pin. Cut each sheet into 8 even rectangles. Spoon the cooled filling onto half of the rectangles, lightly moisten the edges with a bit of water, and top with the other remaining rectangles. Using a fork, press all the way around the edges to seal. Using a sharp knife, cut 3 small lines on the top of each pocket for steam to escape.
Brush the tops with the unsweetened non-dairy milk, and sprinkle with sesame or poppy seeds. Place breakfast pockets on a baking sheet lined with parchment, and place in fridge for at least 15 minutes before baking.
When ready, preheat oven to 400 degrees. Transfer pans directly from fridge to oven, and bake for 22-24 minutes, until golden brown, crisp, and puffed. Enjoy immediately, or let cool completely, wrap in plastic, and store in the refrigerator until needed.
Makes 8 pockets.
Ingredients
1 box (2 rolls) puff pastry, thawed (Pepperidge Farm brand is vegan)
1-2 tbsp. flour
1 block extra-firm tofu
2-3 tbsp. cornstarch
2 tsp. turmeric
2 tbsp. + 1 tbsp. olive oil (separated)
1-2 tbsp. unsweetened non-dairy milk
poppy seeds and/or sesame seeds, for topping
Spices: ½ - 1 tsp. smoked paprika
1 tsp. garlic powder
1 tsp. onion powder
2 tsp. poultry seasoning blend
1 tsp. salt
½ tbsp. low sodium soy sauce
½ tbsp. vegan Worcestershire sauce
Veggies:
½ white onion, chopped
2 stalks celery, diced small
2 medium carrots, diced small
2 c. fresh spinach
4-5 mushrooms, diced small
NOTE: I made this with Mexican flavors by swapping cumin and chili powder for the poultry seasoning and choosing black beans and sweet potatoes instead of celery, carrots and mushrooms. If you make this once, you'll feel confident to make your own flavor profile!
Directions
First, press the tofu for about 30 minutes until most of the excess liquid has drained. Crumble tofu with your hands into a medium bowl, and toss with the cornstarch. Add in all of the spices, soy sauce, and Worcestershire and mix until combined.
In a large sauté pan, heat 2 tablespoons of olive oil on medium-high heat until it shimmers. Add in the tofu, and cook, stirring often, until the edges are golden brown and slightly crisp. Transfer tofu to a separate bowl.
In the same pan, heat the other 1 tablespoon of olive oil, and toss in all of the vegetables. Cook over medium heat, stirring often, until all vegetables are softened and fragrant. Add them to the bowl with the tofu, and mix in the nutritional yeast. Taste, and add more salt and pepper as needed. Set the filling aside to cool.
Lightly flour a clean surface, and one at a time, lay out one sheet of puff pastry and stretch into a large rectangle using a rolling pin. Cut each sheet into 8 even rectangles. Spoon the cooled filling onto half of the rectangles, lightly moisten the edges with a bit of water, and top with the other remaining rectangles. Using a fork, press all the way around the edges to seal. Using a sharp knife, cut 3 small lines on the top of each pocket for steam to escape.
Brush the tops with the unsweetened non-dairy milk, and sprinkle with sesame or poppy seeds. Place breakfast pockets on a baking sheet lined with parchment, and place in fridge for at least 15 minutes before baking.
When ready, preheat oven to 400 degrees. Transfer pans directly from fridge to oven, and bake for 22-24 minutes, until golden brown, crisp, and puffed. Enjoy immediately, or let cool completely, wrap in plastic, and store in the refrigerator until needed.
Makes 8 pockets.
Vegan Laksa
A bowlful of Malaysian flavor from Vegan Richa. Check out her blog for the original recipe and so many more: https://www.veganricha.com/2016/10/vegan-laksa-malaysian-curry-laksa-soup-recipe.html
Ingredients
Laksa Paste:2 tsp. coriander seeds
1/2 tsp. fennel or cumin seeds
1 inch fresh turmeric root peeled if needed (or use 1 tsp. ground turmeric)
1 inch fresh ginger root peeled if needed (or use 1 tsp. ginger paste)
1 green chile
1/2 tsp. cayenne (or use paprika + cayenne for less heat)
1 stalk lemongrass (or use 1 tsp. lemongrass paste)
3 cloves of garlic
2 tbsp. raw cashews soaked for 15 mins, use almonds or pepitas for cashew-free
a good handful of cilantro with tender stems
1 tsp. lime juice
Laksa Curry Soup:1 tsp. oil
Laksa curry paste from above
2 c. sliced white mushrooms
3/4 c. sliced carrots
1/2 to 1 c. other veggies, like bell peppers and broccoli, sliced or chopped small
3 c. veggie broth
13.5 oz. can coconut milk
6 to 8 oz. brown rice noodles, uncooked
1 c. of chopped spinach or chard
salt and cayenne to taste
sugar or sweetener, if needed
cilantro and mint, for garnish
Instructions
Make the paste:Toast the coriander and fennel seeds for 2 to 3 minutes or until fragrant. Add to a blender or spice grinder and grind to a coarse mixture. Add the rest of the ingredients to a blender or food processor and blend until pasty. Add a tablespoon or so water if needed. The paste can be refrigerated for up to a week and frozen for longer.
Make the soup:Heat oil in a saucepan over medium heat. Add all of the curry paste (1/3 to 1/2 cup) and fry for 3 minutes. Stir occasionally. If using premade paste, use a 1/3 cup. Add the mushrooms and cook for 2 minutes. Add the veggies, broth and coconut milk and bring to a boil. Reduce heat to medium low. Add in the rice noodles and let the mixture simmer for 10 minutes. Fold in the spinach and chard. Taste and adjust salt and heat. I usually add a bit of salt or soy sauce, lime juice and some sugar at this point. Add more coconut milk if needed. Simmer for another few minutes. Garnish with fresh cilantro, mint, bean sprouts or crisped tofu and serve.
Serves 4.
Ingredients
Laksa Paste:2 tsp. coriander seeds
1/2 tsp. fennel or cumin seeds
1 inch fresh turmeric root peeled if needed (or use 1 tsp. ground turmeric)
1 inch fresh ginger root peeled if needed (or use 1 tsp. ginger paste)
1 green chile
1/2 tsp. cayenne (or use paprika + cayenne for less heat)
1 stalk lemongrass (or use 1 tsp. lemongrass paste)
3 cloves of garlic
2 tbsp. raw cashews soaked for 15 mins, use almonds or pepitas for cashew-free
a good handful of cilantro with tender stems
1 tsp. lime juice
Laksa Curry Soup:1 tsp. oil
Laksa curry paste from above
2 c. sliced white mushrooms
3/4 c. sliced carrots
1/2 to 1 c. other veggies, like bell peppers and broccoli, sliced or chopped small
3 c. veggie broth
13.5 oz. can coconut milk
6 to 8 oz. brown rice noodles, uncooked
1 c. of chopped spinach or chard
salt and cayenne to taste
sugar or sweetener, if needed
cilantro and mint, for garnish
Instructions
Make the paste:Toast the coriander and fennel seeds for 2 to 3 minutes or until fragrant. Add to a blender or spice grinder and grind to a coarse mixture. Add the rest of the ingredients to a blender or food processor and blend until pasty. Add a tablespoon or so water if needed. The paste can be refrigerated for up to a week and frozen for longer.
Make the soup:Heat oil in a saucepan over medium heat. Add all of the curry paste (1/3 to 1/2 cup) and fry for 3 minutes. Stir occasionally. If using premade paste, use a 1/3 cup. Add the mushrooms and cook for 2 minutes. Add the veggies, broth and coconut milk and bring to a boil. Reduce heat to medium low. Add in the rice noodles and let the mixture simmer for 10 minutes. Fold in the spinach and chard. Taste and adjust salt and heat. I usually add a bit of salt or soy sauce, lime juice and some sugar at this point. Add more coconut milk if needed. Simmer for another few minutes. Garnish with fresh cilantro, mint, bean sprouts or crisped tofu and serve.
Serves 4.
Monday, February 17, 2020
Cauliflower Shawarma
Ingredients
6 oz. cauliflower florets
Handful of grape tomatoes, sliced
1 shallot or red onion
2 tsp baharat spice blend
2 garlic cloves
3 tbsp. vegan mayo
1 lemon
1 tbsp. harissa paste
1 tbsp. tahini
2 oz. shredded red beets
4 oz. mixed greens
2 multigrain flatbreads
2 tsp vegetable oil
1 tbsp. olive oil
Salt and pepper
Instructions
Preheat oven to 400°F. Chop the cauliflower florets into bite-sized pieces. Thinly slice the tomatoes. Peel and thinly slice the shallot.
Transfer the cauliflower florets to a baking sheet and toss with 2 teaspoons of vegetable oil, the baharat spice, and a pinch of salt and pepper. Roast until tender and browned in places, about 12 to 15 minutes.
Peel and mince the garlic. Add minced garlic, vegan mayo and a pinch of salt to a small bowl. Mix garlic aioli well. Whisk together harissa paste, tahini, just 1 tablespoon of apple cider vinegar, ½ teaspoon of salt, ¼ teaspoon of pepper in a separate medium bowl. Add shredded beets and toss until harissa beet slaw is evenly coated.
Combine the greens, remaining apple cider vinegar, 1 tablespoon olive oil, and a pinch of salt and pepper in a large bowl. Gently toss the salad. Place the multigrain flatbreads in the oven or toaster to warm for 1 minute.
Spread the garlic aioli on the flatbreads. Top half of each with the roasted cauliflower, sliced tomatoes, sliced shallot, harissa beet slaw, and greens. Fold in half to make two sandwiches and serve with the remaining green salad.
6 oz. cauliflower florets
Handful of grape tomatoes, sliced
1 shallot or red onion
2 tsp baharat spice blend
2 garlic cloves
3 tbsp. vegan mayo
1 lemon
1 tbsp. harissa paste
1 tbsp. tahini
2 oz. shredded red beets
4 oz. mixed greens
2 multigrain flatbreads
2 tsp vegetable oil
1 tbsp. olive oil
Salt and pepper
Instructions
Preheat oven to 400°F. Chop the cauliflower florets into bite-sized pieces. Thinly slice the tomatoes. Peel and thinly slice the shallot.
Transfer the cauliflower florets to a baking sheet and toss with 2 teaspoons of vegetable oil, the baharat spice, and a pinch of salt and pepper. Roast until tender and browned in places, about 12 to 15 minutes.
Peel and mince the garlic. Add minced garlic, vegan mayo and a pinch of salt to a small bowl. Mix garlic aioli well. Whisk together harissa paste, tahini, just 1 tablespoon of apple cider vinegar, ½ teaspoon of salt, ¼ teaspoon of pepper in a separate medium bowl. Add shredded beets and toss until harissa beet slaw is evenly coated.
Combine the greens, remaining apple cider vinegar, 1 tablespoon olive oil, and a pinch of salt and pepper in a large bowl. Gently toss the salad. Place the multigrain flatbreads in the oven or toaster to warm for 1 minute.
Spread the garlic aioli on the flatbreads. Top half of each with the roasted cauliflower, sliced tomatoes, sliced shallot, harissa beet slaw, and greens. Fold in half to make two sandwiches and serve with the remaining green salad.
Sunday, February 9, 2020
Muhammara Stuffed Sweet Potatoes with Crispy Chickpeas
Ingredients
2 sweet potatoes
1 can chickpeas
1 tbsp. ras el hanout
1/2 c. quinoa
1 lemon
1 scallion
4 oz. roasted red peppers
1/4 c. walnuts
2 tbsp. of balsamic glaze or pomegranate molasses
1 Persian cucumber
2 oz. Treeline Cashew Cheese (optional)
Directions
Preheat the oven to 425°F. Halve the sweet potatoes lengthwise and transfer to one half of a baking sheet. Rub potatoes with 2 teaspoon olive oil each and sprinkle with a pinch of salt and pepper.
Drain, rinse and dry the chickpeas with a paper towel. Add them to the other half of the baking sheet. Toss the chickpeas with 1 tablespoons of olive oil, ras el hanout, and a pinch of salt and pepper. Bake until the chickpeas are crispy and the sweet potatoes are tender, about 30 to 35 minutes.
Add the quinoa, ¾ cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the grains are tender, about 12 to 15 minutes.
Halve the lemon. Roughly chop the scallion. Drain the roasted red peppers. In a blender, combine the just half the lemon juice, chopped scallion, roasted red peppers, walnuts, cumin, just 1 tablespoons of balsamic glaze, and 2 tablespoons of olive oil. Blend on high until smooth and season with salt.
Cut the remaining lemon into wedges. Dice the cucumber. Once the sweet potatoes are tender, flip and mash the flesh slightly with a fork.
Divide the quinoa between large plates and top with roasted sweet potatoes. Layer on the crispy chickpeas, diced cucumbers, roasted red pepper vinaigrette, and cashew cheese. Serve with lemon wedges.
2 sweet potatoes
1 can chickpeas
1 tbsp. ras el hanout
1/2 c. quinoa
1 lemon
1 scallion
4 oz. roasted red peppers
1/4 c. walnuts
2 tbsp. of balsamic glaze or pomegranate molasses
1 Persian cucumber
2 oz. Treeline Cashew Cheese (optional)
Directions
Preheat the oven to 425°F. Halve the sweet potatoes lengthwise and transfer to one half of a baking sheet. Rub potatoes with 2 teaspoon olive oil each and sprinkle with a pinch of salt and pepper.
Drain, rinse and dry the chickpeas with a paper towel. Add them to the other half of the baking sheet. Toss the chickpeas with 1 tablespoons of olive oil, ras el hanout, and a pinch of salt and pepper. Bake until the chickpeas are crispy and the sweet potatoes are tender, about 30 to 35 minutes.
Add the quinoa, ¾ cup water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until the water is absorbed and the grains are tender, about 12 to 15 minutes.
Halve the lemon. Roughly chop the scallion. Drain the roasted red peppers. In a blender, combine the just half the lemon juice, chopped scallion, roasted red peppers, walnuts, cumin, just 1 tablespoons of balsamic glaze, and 2 tablespoons of olive oil. Blend on high until smooth and season with salt.
Cut the remaining lemon into wedges. Dice the cucumber. Once the sweet potatoes are tender, flip and mash the flesh slightly with a fork.
Divide the quinoa between large plates and top with roasted sweet potatoes. Layer on the crispy chickpeas, diced cucumbers, roasted red pepper vinaigrette, and cashew cheese. Serve with lemon wedges.
Punjabi Kadhi
Ingredients
3/4 c. short-grain brown rice
1 onion
4 garlic cloves
1 oz. fresh ginger
1 jalapeno
8 oz. baby spinach
2/3 c. garbanzo bean flour
1/4 c. non-dairy yogurt
1/4 tsp. baking powder
2 tsp. curry powder
11.5 oz. can coconut milk
2 tbsp. mango chutney (pre-made)
Directions
Add the brown rice, 1¾ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed, about 30 to 35 minutes. Peel and finely dice the onion. Peel and mince the garlic and ginger. Halve and deseed the jalapeño, then thinly slice. Roughly chop just half the baby spinach.
Place a medium saucepan over medium heat. Add the chopped spinach and 2 tbsp water and cook, stirring occasionally, until bright green, about 1 to 2 minutes. Drain the spinach and transfer to a medium bowl. Add just 2 tbsp diced onion, garbanzo bean flour, Cashewgurt, baking powder, 2 tbsp vegetable oil, and ¼ tsp salt. Mix until just combined.
Return the saucepan to medium heat with 2 tsp vegetable oil. Once hot, add the remaining diced onion, minced garlic, and minced ginger. Cook until aromatic, about 1 to 2 minutes, and then add the curry powder and stir. Add the coconut milk, ¼ cup water, ½ tsp salt, and bring sauce to a simmer. Cook until slightly thickened, about 2 to 3 minutes.
Once the curry sauce has thickened, reduce heat to low. Using a spoon, drop heaping spoonfuls of the dumpling mix into the sauce. You should get 8 dumplings. Cover and gently simmer dumplings until they expand and are firm to the touch, about 5 to 7 minutes.
Place a large skillet over medium-high heat with 1 tsp vegetable oil. Add the sliced jalapeño, remaining baby spinach, and a pinch of salt. Cook until the spinach is bright green and wilted, about 2 to 3 minutes.
Divide the brown rice between large bowls. Top with sautéed spinach and punjabi kadhi. Pour coconut curry broth around the kadhi. Dollop with the mango chutney.
3/4 c. short-grain brown rice
1 onion
4 garlic cloves
1 oz. fresh ginger
1 jalapeno
8 oz. baby spinach
2/3 c. garbanzo bean flour
1/4 c. non-dairy yogurt
1/4 tsp. baking powder
2 tsp. curry powder
11.5 oz. can coconut milk
2 tbsp. mango chutney (pre-made)
Directions
Add the brown rice, 1¾ cups water, and a pinch of salt to a small saucepan and bring to a boil. Cover, reduce heat to low, and cook until all of the water is absorbed, about 30 to 35 minutes. Peel and finely dice the onion. Peel and mince the garlic and ginger. Halve and deseed the jalapeño, then thinly slice. Roughly chop just half the baby spinach.
Place a medium saucepan over medium heat. Add the chopped spinach and 2 tbsp water and cook, stirring occasionally, until bright green, about 1 to 2 minutes. Drain the spinach and transfer to a medium bowl. Add just 2 tbsp diced onion, garbanzo bean flour, Cashewgurt, baking powder, 2 tbsp vegetable oil, and ¼ tsp salt. Mix until just combined.
Return the saucepan to medium heat with 2 tsp vegetable oil. Once hot, add the remaining diced onion, minced garlic, and minced ginger. Cook until aromatic, about 1 to 2 minutes, and then add the curry powder and stir. Add the coconut milk, ¼ cup water, ½ tsp salt, and bring sauce to a simmer. Cook until slightly thickened, about 2 to 3 minutes.
Once the curry sauce has thickened, reduce heat to low. Using a spoon, drop heaping spoonfuls of the dumpling mix into the sauce. You should get 8 dumplings. Cover and gently simmer dumplings until they expand and are firm to the touch, about 5 to 7 minutes.
Place a large skillet over medium-high heat with 1 tsp vegetable oil. Add the sliced jalapeño, remaining baby spinach, and a pinch of salt. Cook until the spinach is bright green and wilted, about 2 to 3 minutes.
Divide the brown rice between large bowls. Top with sautéed spinach and punjabi kadhi. Pour coconut curry broth around the kadhi. Dollop with the mango chutney.
Tamarind Cauliflower with Gingered Fried Rice & Cashews
Ingredients
8 oz. cauliflower florets
3 garlic cloves
1 oz. fresh ginger
1 Roma tomato
2 scallions
4 oz. green beans
2 bird's eye chiles
8 oz. brown rice, cooked
1 tbsp. tamari or soy sauce
1/4 c. cashews
1/4 c. tamarind sauce or paste
Directions
Preheat the oven to 425°F. Add the cauliflower florets to a baking sheet and coat with 2 tsp (4 tsp) vegetable oil. Season with a pinch of salt and roast until tender and browned in places, about 15 to 20 minutes.
Peel and mince the garlic and ginger. Cut the tomato into wedges. Chop the scallions into 2 inch pieces. Chop the green beans into ½ inch pieces. Mince the bird’s eye chiles.
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add just half of the minced garlic and just half of the minced ginger. Cook, stirring constantly, until garlic is just toasted, about 1 to 2 minutes. Add the tomato wedges, chopped scallions, and green beans, and cook until vegetables are tender, about 1 to 2 minutes.
Add the brown rice to the skillet and cook until slightly toasted and heated through, about 2 to 3 minutes. Stir in the tamari and cook for 1 more minute. Taste and adjust the seasoning with salt if necessary. Divide the gingered fried rice between large serving plates.
Return the skillet to medium-high heat, with 1 tsp vegetable oil and the cashews. Cook until toasted, about 2 to 4 minutes; then add the remaining minced garlic, ginger, and as much minced chile as you’d like. Cook, stirring constantly, until fragrant, about 1 minute. Add the tamarind sauce, reduce heat to medium, and simmer until slightly thickened, less than 1 minute.
Add the roasted cauliflower to the skillet. Cook, tossing often, until cauliflower is well coated and sticky, about 1 to 2 minutes. Top the gingered fried rice with tamarind cauliflower.
8 oz. cauliflower florets
3 garlic cloves
1 oz. fresh ginger
1 Roma tomato
2 scallions
4 oz. green beans
2 bird's eye chiles
8 oz. brown rice, cooked
1 tbsp. tamari or soy sauce
1/4 c. cashews
1/4 c. tamarind sauce or paste
Directions
Preheat the oven to 425°F. Add the cauliflower florets to a baking sheet and coat with 2 tsp (4 tsp) vegetable oil. Season with a pinch of salt and roast until tender and browned in places, about 15 to 20 minutes.
Peel and mince the garlic and ginger. Cut the tomato into wedges. Chop the scallions into 2 inch pieces. Chop the green beans into ½ inch pieces. Mince the bird’s eye chiles.
Place a large nonstick skillet over medium-high heat with 1 tbsp vegetable oil. Once hot, add just half of the minced garlic and just half of the minced ginger. Cook, stirring constantly, until garlic is just toasted, about 1 to 2 minutes. Add the tomato wedges, chopped scallions, and green beans, and cook until vegetables are tender, about 1 to 2 minutes.
Add the brown rice to the skillet and cook until slightly toasted and heated through, about 2 to 3 minutes. Stir in the tamari and cook for 1 more minute. Taste and adjust the seasoning with salt if necessary. Divide the gingered fried rice between large serving plates.
Return the skillet to medium-high heat, with 1 tsp vegetable oil and the cashews. Cook until toasted, about 2 to 4 minutes; then add the remaining minced garlic, ginger, and as much minced chile as you’d like. Cook, stirring constantly, until fragrant, about 1 minute. Add the tamarind sauce, reduce heat to medium, and simmer until slightly thickened, less than 1 minute.
Add the roasted cauliflower to the skillet. Cook, tossing often, until cauliflower is well coated and sticky, about 1 to 2 minutes. Top the gingered fried rice with tamarind cauliflower.
Thai Mango Salads with Coriander Tofu & Japanese Yam
Ingredients
8 oz. extra firm tofu, pressed
1 tsp. ground coriander
1 Japanese yam (or regular yam)
1 mango
4 radishes
2 hearts of romaine lettuce
1/4 c. peanut sauce (pre-made)
1 lime
2 tsp. chile garlic sauce
Directions
Preheat the oven to 425°F. Drain the tofu and pat dry with paper towels. Line a baking sheet with foil or parchment paper. Tear the tofu into bite-sized pieces and add to the baking sheet. Toss with 1 tablespoon of vegetable oil, ground coriander, and a pinch of salt and pepper. Roast until crispy in places, about 18 to 20 minutes.
Halve the yam lengthwise and then cut into wedges. Add to another baking sheet and toss with 1 tablespoon of vegetable oil, and a pinch of salt and pepper. Roast until the sweet potatoes are tender, about 18 to 20 minutes.
Peel the mango, remove the flesh from the pit, and dice the flesh. Thinly slice the radishes. Roughly chop the romaine.
In a small bowl, mix together the peanut sauce, chili garlic sauce, just half the lime juice, and 1 tsp water. Mix the peanut dressing well.
Divide the chopped lettuce between serving plates and toss with the remaining lime juice, 1 tsp olive oil each, and a pinch of salt.
Top the salads with crispy coriander tofu and roasted yam. Drizzle with peanut dressing. Sprinkle with sliced radishes and mango.
8 oz. extra firm tofu, pressed
1 tsp. ground coriander
1 Japanese yam (or regular yam)
1 mango
4 radishes
2 hearts of romaine lettuce
1/4 c. peanut sauce (pre-made)
1 lime
2 tsp. chile garlic sauce
Directions
Preheat the oven to 425°F. Drain the tofu and pat dry with paper towels. Line a baking sheet with foil or parchment paper. Tear the tofu into bite-sized pieces and add to the baking sheet. Toss with 1 tablespoon of vegetable oil, ground coriander, and a pinch of salt and pepper. Roast until crispy in places, about 18 to 20 minutes.
Halve the yam lengthwise and then cut into wedges. Add to another baking sheet and toss with 1 tablespoon of vegetable oil, and a pinch of salt and pepper. Roast until the sweet potatoes are tender, about 18 to 20 minutes.
Peel the mango, remove the flesh from the pit, and dice the flesh. Thinly slice the radishes. Roughly chop the romaine.
In a small bowl, mix together the peanut sauce, chili garlic sauce, just half the lime juice, and 1 tsp water. Mix the peanut dressing well.
Divide the chopped lettuce between serving plates and toss with the remaining lime juice, 1 tsp olive oil each, and a pinch of salt.
Top the salads with crispy coriander tofu and roasted yam. Drizzle with peanut dressing. Sprinkle with sliced radishes and mango.
Brassica Bowls with Crispy Butter Beans
Ingredients
6 oz. broccolini
1 tbsp. Italian spice mix
6 oz. Lacinato kale
2 radishes
1 lemon
1 can butter beans
1/4 c. vegan Caesar dressing
1/4 c. walnuts
Directions
Preheat the oven to 400°F. Trim about 1 inch off the bottom of the broccolini. Add the broccolini to a baking sheet and toss with 2 tsp olive oil and the Italian spice. Roast until browned in places, about 15 to 20 minutes.
Destem the kale and thinly slice the leaves. Thinly slice the radishes. Halve the lemon. Add the sliced kale to a large bowl along with the just half the lemon juice and a pinch of salt and pepper. Massage the kale for a moment until the leaves are dark green. Add the sliced radishes to the kale.
Drain and rinse the butter beans and pat dry with paper towels. Place a large nonstick skillet over medium-high heat with 1 tablespoon of olive oil. Once the oil is hot, add the butter beans in one layer, sprinkle with salt, and cook, shaking the pan occasionally, until browned in places, about 5 to 7 minutes.
Add the remaining lemon juice, Caesar dressing, and a pinch of salt to a bowl. Stir the lemony Caesar dressing well. Divide the kale salad and butter beans between large plates. Top with roasted broccolini and walnuts. Drizzle with lemony Caesar dressing.
6 oz. broccolini
1 tbsp. Italian spice mix
6 oz. Lacinato kale
2 radishes
1 lemon
1 can butter beans
1/4 c. vegan Caesar dressing
1/4 c. walnuts
Directions
Preheat the oven to 400°F. Trim about 1 inch off the bottom of the broccolini. Add the broccolini to a baking sheet and toss with 2 tsp olive oil and the Italian spice. Roast until browned in places, about 15 to 20 minutes.
Destem the kale and thinly slice the leaves. Thinly slice the radishes. Halve the lemon. Add the sliced kale to a large bowl along with the just half the lemon juice and a pinch of salt and pepper. Massage the kale for a moment until the leaves are dark green. Add the sliced radishes to the kale.
Drain and rinse the butter beans and pat dry with paper towels. Place a large nonstick skillet over medium-high heat with 1 tablespoon of olive oil. Once the oil is hot, add the butter beans in one layer, sprinkle with salt, and cook, shaking the pan occasionally, until browned in places, about 5 to 7 minutes.
Add the remaining lemon juice, Caesar dressing, and a pinch of salt to a bowl. Stir the lemony Caesar dressing well. Divide the kale salad and butter beans between large plates. Top with roasted broccolini and walnuts. Drizzle with lemony Caesar dressing.
Chickpea Crepes with Spinach Yogurt & Cilantro Chutney
Ingredients
1/2 c. mung beans
1 red onion
2 garlic cloves
1 serrano pepper
1 lemon
2 oz. sundried tomatoes
1/2 tsp. cumin seeds
1 tsp. mustard seeds
6 oz. baby spinach
3/4 c. garbanzo bean flour
1/4 c. rice flour
5.3 oz. plain nondairy yogurt
1/4 c. cilantro chutney (pre-made)
Directions
Place the mung beans in a small saucepan with 1 1/2 cups cold water over high heat. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until the mung beans are tender and begin to break down, about 20 to 25 minutes. Drain the mung beans and return to the saucepan, off the heat.
Peel and dice the red onion. Peel and thinly slice the garlic. Trim, deseed, and mince the serrano pepper. Halve the lemon. Drain and roughly chop the sundried tomatoes. Add just 1/4 cup of the diced onion to a medium bowl with cold water.
Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once hot, add the sliced garlic, minced serrano pepper, cumin seeds, and mustard seeds. Cook, stirring frequently, until sizzling, about 1 to 3 minutes. Add the remaining diced onion, spinach, and a pinch of salt and pepper. Cook until wilted, about 2 to 3 minutes. Transfer spinach to a medium bowl and chill in the fridge until the last step.
Add the garbanzo bean flour, rice flour, 1¼ cup cold water, and a pinch of salt and pepper to a medium bowl and whisk until smooth. Return the skillet to high heat with 2 tsp olive oil. Once hot, pour in half of the batter and tilt to coat the bottom of the pan. Cook, undisturbed, until the batter sets, about 4 to 6 minutes. Carefully transfer to a plate and repeat with the remaining batter.
Drain the diced red onion. Once the mung beans are finished, add the sun-dried tomatoes, diced red onion, and a pinch of salt and pepper to them. In a medium bowl, combine the lemon juice, sautéed spinach, yogurt, and a pinch of salt and pepper and stir the spinach yogurt raita to combine.
Divide the chickpea crepes, mung beans, and spinach yogurt raita between large plates. Serve with cilantro chutney on the side.
1/2 c. mung beans
1 red onion
2 garlic cloves
1 serrano pepper
1 lemon
2 oz. sundried tomatoes
1/2 tsp. cumin seeds
1 tsp. mustard seeds
6 oz. baby spinach
3/4 c. garbanzo bean flour
1/4 c. rice flour
5.3 oz. plain nondairy yogurt
1/4 c. cilantro chutney (pre-made)
Directions
Place the mung beans in a small saucepan with 1 1/2 cups cold water over high heat. Bring to a boil, reduce heat to medium, and simmer, stirring occasionally, until the mung beans are tender and begin to break down, about 20 to 25 minutes. Drain the mung beans and return to the saucepan, off the heat.
Peel and dice the red onion. Peel and thinly slice the garlic. Trim, deseed, and mince the serrano pepper. Halve the lemon. Drain and roughly chop the sundried tomatoes. Add just 1/4 cup of the diced onion to a medium bowl with cold water.
Place a large nonstick skillet over medium-high heat with 2 tsp vegetable oil. Once hot, add the sliced garlic, minced serrano pepper, cumin seeds, and mustard seeds. Cook, stirring frequently, until sizzling, about 1 to 3 minutes. Add the remaining diced onion, spinach, and a pinch of salt and pepper. Cook until wilted, about 2 to 3 minutes. Transfer spinach to a medium bowl and chill in the fridge until the last step.
Add the garbanzo bean flour, rice flour, 1¼ cup cold water, and a pinch of salt and pepper to a medium bowl and whisk until smooth. Return the skillet to high heat with 2 tsp olive oil. Once hot, pour in half of the batter and tilt to coat the bottom of the pan. Cook, undisturbed, until the batter sets, about 4 to 6 minutes. Carefully transfer to a plate and repeat with the remaining batter.
Drain the diced red onion. Once the mung beans are finished, add the sun-dried tomatoes, diced red onion, and a pinch of salt and pepper to them. In a medium bowl, combine the lemon juice, sautéed spinach, yogurt, and a pinch of salt and pepper and stir the spinach yogurt raita to combine.
Divide the chickpea crepes, mung beans, and spinach yogurt raita between large plates. Serve with cilantro chutney on the side.
Tempeh Khao Soi
Ingredients
1 oz. fresh ginger
2 garlic cloves
6 oz. baby bok choy
1 shallot
1 lime
1 Thai chile
2 tsp. sugar
2 tbsp. red curry paste
1 tbsp. tamari or soy sauce
5.5 oz. (1/2 can) coconut milk
7 oz. rice noodles
8 oz. tempeh
2 tbsp. crispy onions
Directions
Bring a large pot of salted water to boil for the noodles. Peel and mince the ginger and garlic. Trim and thinly slice the shallot. Halve the lime. Thinly slice the Thai chile.
Add the sliced shallot, just half the lime juice, 1 teaspoon of sugar, and a pinch of salt to a small bowl and toss to combine.
Place a medium saucepan over medium-high heat with 1 tablespoon of vegetable oil. Once the oil is hot, and the minced ginger, minced garlic, and red curry paste. Cook until fragrant, about 1 to 2 minutes. Add the tamari, coconut milk, 1 1/2 cups of water, 1/2 teaspoon salt, and 1/2 teaspoon of pepper. Bring to a simmer, then add the sliced bok choy and reduce the heat to low.
Add the rice noodles to the a large pot of boiling water, stir, and remove from the heat. Cook, stirring occasionally, until the noodles are tender, about 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process.
Place a large nonstick skillet over medium-high heat with 2 tablespoons of vegetable oil. Once the oil is hot, crumble the tempeh into the skillet. Add a pinch of salt and pepper and cook, tossing occasionally, until it begins to brown, about 5 to 7 minutes. Add the remaining sugar, toss to coat evenly, and cook until well-browned, about 2 to 3 minutes.
Add the remaining lime juice to the broth. Taste and adjust the seasoning with salt as needed. Ladle the broth into shallow bowls. Top with rice noodles, crispy tempeh, crispy onions, pickled shallot, and sliced Thai chile.
1 oz. fresh ginger
2 garlic cloves
6 oz. baby bok choy
1 shallot
1 lime
1 Thai chile
2 tsp. sugar
2 tbsp. red curry paste
1 tbsp. tamari or soy sauce
5.5 oz. (1/2 can) coconut milk
7 oz. rice noodles
8 oz. tempeh
2 tbsp. crispy onions
Directions
Bring a large pot of salted water to boil for the noodles. Peel and mince the ginger and garlic. Trim and thinly slice the shallot. Halve the lime. Thinly slice the Thai chile.
Add the sliced shallot, just half the lime juice, 1 teaspoon of sugar, and a pinch of salt to a small bowl and toss to combine.
Place a medium saucepan over medium-high heat with 1 tablespoon of vegetable oil. Once the oil is hot, and the minced ginger, minced garlic, and red curry paste. Cook until fragrant, about 1 to 2 minutes. Add the tamari, coconut milk, 1 1/2 cups of water, 1/2 teaspoon salt, and 1/2 teaspoon of pepper. Bring to a simmer, then add the sliced bok choy and reduce the heat to low.
Add the rice noodles to the a large pot of boiling water, stir, and remove from the heat. Cook, stirring occasionally, until the noodles are tender, about 8 to 10 minutes. Drain and rinse under cold water to stop the cooking process.
Place a large nonstick skillet over medium-high heat with 2 tablespoons of vegetable oil. Once the oil is hot, crumble the tempeh into the skillet. Add a pinch of salt and pepper and cook, tossing occasionally, until it begins to brown, about 5 to 7 minutes. Add the remaining sugar, toss to coat evenly, and cook until well-browned, about 2 to 3 minutes.
Add the remaining lime juice to the broth. Taste and adjust the seasoning with salt as needed. Ladle the broth into shallow bowls. Top with rice noodles, crispy tempeh, crispy onions, pickled shallot, and sliced Thai chile.
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