Cacio e Pepe with Smoky Tofu

Another "new Italian" classic from Vegan Richa. She includes ways to make this dish soy free and nut free. 

Ingredients

Balsamic Roasted Tofu
3/4 c. pressed and chopped firm tofu
1 tsp. olive oil
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1 tbsp. balsamic vinegar
2 tsp. maple syrup , or use sugar/sweetener of choice
1/4 tsp. salt or 1 tsp. soy sauce

Pasta
8 oz. cooked spaghetti
2 tbsp. olive oil
3 cloves of garlic , finely chopped
1/2 tsp. red pepper flakes , divided , use less for less heat
1/2 tsp. freshly ground black pepper (use less for less heat)
1/3 c. vegan parmesan
1/2 c. pasta water
1/2 to 1 tsp. freshly ground black pepper
chopped parsley or basil or other herbs for garnish

Directions
Cook the spaghetti according to instructions on the package and set aside. 

Make the smoky tofu. Heat oil in a small skillet over medium heat. When hot, Add the tofu. Mix for a few seconds. add the rest of the ingredients and mix well. Cook until the sauce thickens. Taste carefully and adjust flavor with more salt, vinegar or maple. Add a few drops of Liquid Smoke for extra smokiness. 

Heat olive oil in a large skillet over medium low heat. Add garlic and cook for half a minute. Add the black pepper and half the pepper flakes and cook until the garlic is golden. Add half of the parmesan and pasta water and bring to a good simmer. Add the spaghetti and toss to coat.

Sprinkle in rest of the parm, half the smoky tofu, black pepper, remaining pepper flakes and parsley and toss lightly and serve. Top each bowl with more smoky tofu.

Serves 4.

1 serving = 551 calories

Tumeric & Coconut-Braised Cabbage

Ingredients
½ medium head of green cabbage (about 2 lb.)
2 medium shallots (about 4 oz.)
1 1" piece ginger
2 garlic cloves
1 serrano or other green chile
3 tbsp. extra-virgin olive oil, divided
3/4 tsp. kosher salt, plus more
1 13.5-oz. can unsweetened coconut milk
1 15.5-oz. can chickpeas (about 2 cups)
1 tsp. brown mustard seeds
1 tsp. ground cumin
1 tsp. turmeric powder
½ cup vegetable stock or water
Freshly ground black pepper
Steamed white rice, cilantro leaves, and lime wedges, for serving

Directions
To start, prep your ingredients. Slice cabbage through core to make 4 wedges. Peel and finely chop shallots. Finely chop or grate ginger and garlic cloves. Halve green chile lengthwise and, if you don’t want it too hot, scrape out seeds and white membrane with the back of the knife; discard. If you prefer some heat, leave as is. Finely chop chile. Set shallots, ginger, garlic, and chile aside. 

Heat 2 tablespoons of extra-virgin olive oil in a large high-sided skillet with lid or wide Dutch oven over medium-high. Add cabbage, cut side down, and season with kosher salt. Cook, undisturbed, until lightly charred underneath, about 5 minutes. Turn over and cook, undisturbed, until charred, about 5 minutes. Transfer cabbage to a plate. Shake one 13.5-oz. can unsweetened coconut milk to ensure it’s well mixed; open can. Open one 15.5-oz. can chickpeas and rinse in a colander under running water. Heat remaining olive oil in same skillet over medium-high. Add reserved shallots, ginger, garlic, and chile, and cook, stirring with a wooden spoon, until fragrant, about 1 minute. Add brown mustard seeds, ground cumin, and turmeric powder and cook, stirring, until mustard seeds are popping, about 1 minute. Add coconut milk, chickpeas, ½ cup vegetable stock or water, and 3/4 teaspoon of salt. Stir to combine. 

Place cabbage wedges back into pan and, using a large spoon, baste cabbage with coconut milk; bring mixture to a boil. Cover, reduce heat to low, and cook until cabbage is tender, 15–20 minutes. Taste and season with salt and freshly ground black pepper. Scoop some steamed white rice into each bowl and divide cabbage and chickpeas over; top with cilantro leaves. Serve with lime wedges, for squeezing over.

Serves 4.

Spaghetti Squash Bake with Sundried Tomato Cream Sauce

Vegan Richa's Italian dishes are easily on par with her Indian dishes! This is a super healthy, easy substitute when you're craving lasagna.

Ingredients
1 spaghetti squash
3 cloves garlic, minced
3-4 ounces spinach, chopped
salt and pepper to taste

Sundried Tomato Cream Sauce
7 oz. silken tofu
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. oregano, basil and thyme
1 tbsp. extra virgin olive oil
3 tbsp. sundried tomato
2 tbsp. nutritional yeast
1/2 tsp. salt
1 1/4 c. non-dairy milk
2 tsp. cornstarch or arrowroot starch

Garnish
fresh basil or herbs, pepper flakes, vegan Parmesan or breadcrumbs

Directions
Cook the spaghetti squash in the Instant Pot. Place the spaghetti squash on a trivet, add 1 1/2 cups of water to the inner pot, then lower into the Instant Pot. Close the lid, and pressure cook for 10 minutes. Let the pressure release naturally.

Carefully lift out the trivet with the spaghetti squash from the Instant Pot. Let the squash cool for 5-10 minutes, then slice open. Use a spoon to scoop out the seeds. The squash will be well cooked and soft at this point. You can convert it into noodles using a fork by pulling the fork through the squash, from the end to the top. The longer the stroke, the longer noodles you'll get. Set the noodles aside.

For the sauce, blend all the ingredients until well blended. Blend for a minute, let it sit for a few minutes so the sundried tomato can rehydrate, then blend again until the mixture is smooth and creamy.

Next, assemble your squash bake. Oil the bottom of a 9x9 baking dish. Add all of the spaghetti squash, garlic, and spinach, then pour in the tomato cream sauce, and toss well so that it is mixed in. Top the sauce with some pepper flakes and some vegan mozzarella (optional), and bake at 400 degrees for 25 minutes until the edges are golden, and the sauce is bubbly. Let the mixture sit for 10 minutes before serving. Garnish with fresh herbs and vegan parm. You can also add some bread crumbs before baking so that you get a toasted bread crumb topping.

Serves 6.

1 serving = 121 calories

Vegan Caesar Salad with Tempeh Bacon

LOVE this hearty vegan Caesar salad! Makes an excellent entrée salad. Check out the original recipe on hotforfoodblog.com.

Ingredients

Tempeh Bacon

1 250-g. package tempeh

1/2 c. low-sodium soy sauce or tamari

1/2 c. water

1 tbsp. Liquid Smoke

3 tbsp. maple syrup

1 tbsp. smoked paprika

1-2 tbsp. coconut oil, for frying

Garlic Croutons

3 c. cubed bread

1/4 c. olive oil

1 tbsp. garlic powder

1 tsp. onion powder

1/2 tsp. sea salt

1/2 tsp. ground black pepper

2 tbsp. vegan parmesan

Salads

8 to 9 c. kale, de-stemmed and finely chopped into ribbons

1 tsp. lemon juice

pinch sea salt

1 c. Vegan Caesar Dressing 

ground black pepper, to taste

Directions

Preheat your oven to 350 degrees. 

For the croutons, whisk together olive oil, garlic powder, onion powder, sea salt, ground black pepper, and vegan parm. Toss the cubed bread in the mixture until well coated. 

Lay out the bread onto a baking sheet and bake for approximately 10 to 15 minutes, turning over once in the middle of baking, until golden brown. Depending on the bread you use, the time will vary so just keep an eye on them. 

For the tempeh bacon, thinly slice the tempeh into strips approximately 1/8-inch to-1/4-inch thick. 

Whisk together low-sodium soy sauce or tamari, water, Liquid Smoke, maple syrup, and smoked paprika in a shallow dish that you can use to marinate the tempeh in. Lay the slices of tempeh in the dish and refrigerate for at least 1 hour (the longer the better).

To cook, heat a non-stick pan over medium and add 1 tbsp. of coconut oil. Once the pan is hot add the slices of tempeh without overcrowding the pan. You might need to cook in two batches.

Once the first side starts to brown, you’ll want to start de-glazing the pan with a bit of the leftover marinade to prevent the slices from sticking and to get them really caramelized and browned. Flip the slices and do the same thing on the other side. You may need to add another tablespoon of coconut oil at this point. Cook time is approximately 15 to 20 minutes. Remove from the heat to cool while you assemble the Caesar salad.

Wash kale and remove the leaves from the stems and discard those. Finely chop the leaves into ribbons or shreds and place in a large mixing bowl. Put lemon juice and sea salt on the kale and massage it into the leaves lightly with your hands for 2 to 3 minutes until you notice it becoming darker in color and slightly wilting.

Add 1 cup of the Caesar dressing and ground black pepper and toss to coat evenly. Portion out the dressed kale to your serving dishes and top each salad with tempeh bacon, garlic croutons, and drizzle more dressing, as desired. Serve immediately.

Serves 4.

Southern Pasta Salad with Black-Eyed Peas, Greens & Smoked Tofu

My vegan version of a recipe from EatingWell.

Ingredients

1 c. sun-dried tomatoes (not packed in oil)

8 oz. elbows or other small pasta

8 oz. Swiss chard or kale, washed and cut crosswise into thin strips

8 oz. Soy Boy Smoked Tofu, chopped

28 oz. black-eyed peas, cooked or canned

½ c. sweet onions, chopped

1/4 c. brewed coffee

2 tbsp. extra-virgin olive oil 

2 tbsp. lime juice

2 tbsp. cider vinegar

1 ½ tsp. molasses

1 tsp. vegan Worcestershire sauce

1 ½ tsp. chili powder

½ tsp. ground cumin

Salt & freshly ground pepper, to taste

Directions

Place sun-dried tomatoes in a small bowl, cover with boiling water and let stand until soft, about 10 minutes. Drain and let cool. Cut into slivers and set aside.

Cook pasta in a large saucepan of boiling, salted water until al dente; add greens during the last minute of cooking. Drain in a colander and rinse under cold water until cool. Press to remove excess water and transfer to a large bowl. Add tofu, black-eyed peas, onions and the reserved tomatoes.

Whisk together the remaining ingredients in a small bowl for dressing. Add to the pasta and greens; toss until well-combined.

Makes about 18 cups. 

1 cup = 180 calories 

Farro Risotto with Roasted Butternut Squash

Thank you to Naturally Ella for this beautiful, healthy risotto dish! 

Ingredients

Walnut Cream
1/2 c. raw walnuts
1/2 c. water
1 small garlic clove
Juice and zest from 1/3 lemon
1/8 tsp. sea salt

Risotto
1 tbsp. olive oil
1 small red or white onion
1 c. farro
¼ c. dry white wine
3-4 c. vegetable broth and/or water
Walnuts, for topping
Thyme, for topping

Butternut Squash
1lb butternut squash (see note)
1 tbsp. minced fresh rosemary
1 tbsp. olive oil
¼ tsp. salt

Directions
Place walnuts in warm water and let soak while making the risotto.

Start the risotto. Heat a large pan over medium heat. Add the olive oil followed by the onion. Cook until the onion is fragrant and soft, about 8 minutes. Stir in the farro and cook for one minute, letting farro toast. Add in the wine and continue to cook for about 2 minutes until most of the wine has cooked away.

Add 1/2 cup of the broth and stir. Let risotto cook until nearly all the broth has been absorbed. Add another 1/2 cup and let absorb again, repeating, stirring frequently, until the farro is just about tender, about 40 minutes. You might not use all 4 cups; just taste along the way until the farro is tender.

Heat your oven to 425˚F. While the farro is cooking, peel and cut the butternut squash into ½" cubes. Place on a sheet tray and toss with the rosemary, olive oil, and salt. Toss until the squash is well coated. Roast until the squash is tender and starting to brown, around 30 minutes.

Finally, make the walnut cream. Drain the soaking water and place the walnuts in a blender. Add the water, garlic, lemon juice, and salt. Puree until smooth, adding a splash or two more water as needed.
Once the farro is tender and most of the liquid has been absorbed, stir in ¾ of the butternut squash and the walnut cream sauce. Stir and let cook for 4 to 5 minutes, until the cream sauce has thickened a bit and the risotto looks creamy. Divide into bowls and top with remaining butternut squash and freshly cracked black pepper.

Serves 4.

Sesame Miso Tahini Dressing

Ingredients
1/4 c. tahini
1/4 c. water
1 tbsp. miso
1 tbsp. sugar or agave
1 tbsp. seasoned rice vinegar
1 clove garlic
fresh parsley, as garnish

Directions
Place all ingredients except parsley in high speed blender, and blend until smooth. 

Use as dressing for salad, wraps or veggies. 

Simple Tahini Sauce

Ingredients

2 c. high quality tahini

3/4 c. lemon juice, freshly squeezed

1 head of garlic

1/2 tsp. cumin

1 tsp. salt

1 1/2 c. ice water

Directions

Break apart the garlic cloves, putting the cloves into a high powered blender, including paper skins. Add lemon juice and blend for a few minutes until you have a coarse paste. Let sit for 10 minutes so the garlic can mellow a bit. Pour the mixture through a fine sieve into a large mixing bowl and press the mixture into the sieve until you've extracted as much liquid as possible. Discard the solids. Add cumin and salt. Whisk in the tahini until smooth; the sauce will lighten in color. Whenever the tahini seizes up or tightens, add ice water bit by bit, whisking energetically until you have a perfectly smooth, creamy, thick sauce.

Makes 2 1/2 cups of tahini sauce to be used as an ingredient in hummus or baba ghanoush. 

1 cup = 724 calories

Vegan Caesar Dressing

Lauren Toyota strikes again with an awesome vegan version of Caesar dressing. Check out the original recipe.

Ingredients

1 garlic bulb
1 tbsp. olive oil
pinch sea salt
3/4 c. raw cashews, soaked for 20 minutes in hot water
3/4 c. water
2 pitted dried dates
3 tbsp. lemon juice
1 tsp. lemon zest
3 1/2 tbsp. nutritional yeast
1 tbsp. apple cider vinegar
1/2 tsp. dijon mustard
1 tsp. sea salt
1 tsp. ground black pepper

Directions

Blend all ingredients in Vitamix and refrigerate. 

Makes 2 cups. 

1 tbsp = 22 calories

White Bean Farro Risotto

Original recipe from PureWow. 

Ingredients

For the farro: 

1 1/2 tbsp. olive oil
1 yellow onion, diced
4 garlic cloves, minced
1 cup farro
1/3 c. dry white wine
1/2 c. coconut milk from a carton
6 sprigs fresh thyme
1 tbsp. fresh lemon juice
1/4 c. basil, finely slivered
salt & pepper

For the white bean puree: 

2 c. white beans, like cannellini or navy, cooked, rinsed, drained
1/2 c. coconut milk from a carton
1/4 c. nutritional yeast 
1 medium lemon, zested and juiced
2 tbsp. white or yellow miso paste
1/2 tsp. kosher salt

For the saucy cherry tomatoes: 

1/2 tbsp. olive oil
1 tbsp. fresh thyme, minced
1 pt. cherry or grape tomatoes
1/2 c. tomato sauce
1/4 c. dry white wine
salt & pepper

Directions

Select the sauté setting on the Instant Pot, and, after a few minutes, add the olive oil. Once the olive oil is hot, add the onion and cook, stirring occasionally, until starting to turn golden, about 4 minutes. Add the garlic and cook, stirring frequently, until very fragrant, about 1 minute. Add the farro to the pot, stirring to coat all the grains. Cook for 1 minute. Add the white wine to the pot and use a wooden spoon to scrape up any browned bits on the bottom. Simmer until the wine has evaporated, about 3 minutes. Add the coconut milk, thyme and ¾ cup water; season with salt and pepper. Secure the lid and set the pressure release to Sealing. Select the Pressure Cook (manual) setting at High Pressure and set the cook time to 10 minutes. Once the timer goes off, allow a natural pressure release for 10 minutes and then perform a quick pressure release.

Meanwhile, make the white bean puree. Add the cannellini beans, coconut milk, nutritional yeast, lemon zest and juice, miso paste and salt to the bowl of a food processor or high-powered blender and process until you have a smooth and creamy puree with no pieces of beans remaining.

Make the saucy tomatoes. Heat the olive oil in a nonstick skillet over medium heat. Add the thyme and cherry tomatoes, and cook until the tomatoes burst, gently pressing down on them to help the process, 6 to 7 minutes. Season with salt and pepper; stir in the tomato sauce and white wine. Bring the mixture to a rapid simmer. Cook until the wine has mostly reduced and the smell of alcohol has dissipated, about 4 minutes.

Once the pressure on the Instant Pot has been released, open the pot and remove the thyme sprigs. Select the Sauté setting. Stir in the white bean puree until it has melted into the farro, about 1 minute. Stir in the 1 tablespoon lemon juice and taste for seasoning, adding a pinch or two of salt as needed. Serve the farro immediately topped with the saucy cherry tomatoes and fresh basil.

Serves 3.