coconut BLTs

The classic sandwich, recreated.
Note: You’ll need to make a batch of coconut bacon, which takes just minutes and is a snap to do!

coconut BLTs
 
The classic sandwich, recreated.
Author:
Ingredients
  • 8 slices of your favorite sandwich bread (toasted or not, your call)
  • Vegan mayo (I use Just For All brand)
  • 2 cups of coconut bacon
  • 1 large, ripe tomato
  • Lettuce, spinach, arugula, or your favorite greens
Instructions
  1. Spread every slice of bread with a generous amount of vegan mayo.
  2. Top the mayo with about ½ cup of the coconut bacon per sandwich.
  3. Add tomato slices and greens. Close up each sandwich, cut each in half with a serrated knife, and serve immediately.

 

coconut bacon

Try to get this irresistible stuff into a tofu scramble or a classic (coconut) BLT before you eat it all…

Coconut Bacon
 
Great for snacking, salads, tofu scrambles, and recreating the classic BLT.
Author:
Ingredients
  • 2 cups unsweetened coconut flakes (not sweetened coconut and not shredded coconut!)
  • 1 tablespoon grape seed oil or vegetable oil (optional but recommended)
  • 2 tablespoons tamari
  • 1 tablespoon + 1 teaspoon pure maple syrup
  • 1½ teaspoon hickory liquid smoke
  • 1 teaspoon smoked paprika
  • ¼ teaspoon black pepper
  • Pinch of salt, to taste (if your tamari is not low-sodium, start out easy here; you can always add but you can't take away!)
Instructions
  1. Preheat oven to 325 degrees and line a baking sheet with parchment paper.
  2. Put all ingredients in a bowl and stir together, making sure to thoroughly coat coconut flakes.
  3. Transfer coconut mixture to baking sheet and spread out evenly in one layer over tray.
  4. Bake for 6 minutes, then remove pan. Using a spoon, toss the flakes around, spread them back out on tray, and bake another 6 minutes. Be careful not to burn—it can happen very fast!
  5. Remove tray from oven and allow to sit for 10 minutes so that coconut can continue to crisp up. I usually taste it while it's cooling and add more salt if needed. Enjoy as a snack, use in salads or tofu scrambles, or make a classic BLT sandwich (see Notes section).
Notes
Coconut bacon can be stored in an airtight container at room temperature for at least a week, but it will tend to get less crisp (and more chewy) as it sits, so I recommend making it just ahead of time when you want to use it for something specific like a salad or a BLT.

 

 

aquafaba dark chocolate mousse

How do you make light and fluffy dark chocolate mousse without eggs or heavy cream? Aquafaba!
Note: Aquafaba is the viscous liquid in which chickpeas are cooked. America’s Test Kitchen has written a great explainer—check it out here. Just as it does with egg whites, cream of tartar acts as a stabilizing ingredient that improves the structure of whipped aquafaba, so don’t omit it!
Hint: Check out my recipe for savory roasted chickpeas, and get on that when you’re finished making the mousse! 



Aquafaba Dark Chocolate Mousse
 
Aquafaba is the trick to light and fluffy dark chocolate mousse without eggs or heavy cream!
Author:
Ingredients
  • 5 ounces vegan dark chocolate, coarsely chopped OR vegan semisweet chocolate chips
  • 4 very full tablespoons macadamia nut milk (or almond milk)
  • ¼ teaspoon pure vanilla extract
  • 3 ounces aquafaba from can of no- or low-sodium chickpeas, at room temperature (simply drain the chickpeas using a fine mesh strainer and hang onto them for another recipe)
  • ¼ teaspoon cream of tartar (do not omit; see Notes!)
  • 2 tablespoons plus 1½ teaspoons vegan sugar
 (I use Florida Crystals)
  • Garnish (berries, mint leaves, coconut, chocolate shavings, etc.) of your choice (optional)
Instructions
  1. Using a double boiler, warm the chocolate until it’s soft. (If you don’t have a double boiler, make one: Fill a medium saucepan with a few inches of water and place it over medium–low heat. Place the chocolate in a bowl that fits over the opening of the saucepan.)
  2. In a small bowl, combine the macadamia nut milk (or almond milk) with the vanilla extract and warm.
  3. Once the chocolate is soft, whisk in the warmed milk-and-vanilla mixture until well incorporated. Remove from the heat and let stand.
  4. Place the aquafaba in the bowl of a stand mixer or hand-held electric mixer. Sprinkle in the cream of tartar. Using a whisk attachment, start on a low speed until the aquafaba begins to get frothy, then increase to high speed. With the motor running, gradually add the sugar—this should take about 4–6 minutes, so have patience!—to form a glossy meringue with firm peaks.
  5. Use a flexible spatula to gently fold half of the aquafaba meringue into the cooled chocolate mixture. Once the meringue is almost fully incorporated, fold in the remaining meringue until just combined.
  6. Divide among the individual ramekins, smoothing the tops. Cover with plastic wrap, avoiding direct contact with the mousse, and refrigerate for an hour (or overnight).
  7. Uncover and garnish each ramekin with whatever you like (or skip this part), and serve immediately.
Notes
Aquafaba is the viscous liquid in which chickpeas are cooked. Just as it does with egg whites, cream of tartar acts as a stabilizing ingredient that improves the structure of whipped aquafaba, so don't omit it!

 

savory roasted chickpeas

So easy to make and so incredibly addictive. Enjoy them hot out of the oven or as a snack the next day.
Tip: Don’t discard the aquafaba (that’s the viscous water the chickpeas are cooked in)! It can be beaten just like egg whites and used to make meringues and other baked goods—check out my recipe for aquafaba dark chocolate mousse! Aquafaba can be stored in an airtight container in the refrigerator for a few days if you’re not ready to use it yet, but is best made into meringue when it’s at room temperature. 

Savory Roasted Chickpeas
 
So easy to make and so incredibly addictive. Enjoy them hot out of the oven or as a snack the next day.
Author:
Ingredients
  • Two 15½-ounce cans chickpeas, rinsed and drained (Important: See Notes section! If you want to use the aquafaba for baking, use no- or low-sodium cans of chickpeas)
  • ½ teaspoon dried rosemary, slightly crushed (you can use a mortar and pestle to do this, but I just put the rosemary on a cutting board and use the bottom of a drinking glass to crush it down a bit)
  • ½ teaspoon paprika (or smoked paprika if you prefer)
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • ⅛ teaspoon cayenne pepper (optional)
  • 2 tablespoons olive oil (if you're watching your oil intake, you can get away with 1 tablespoon)
  • Salt and pepper to taste
Instructions
  1. Preheat oven to 400 degrees.
  2. Put the rinsed and drained chickpeas in a large bowl. Pour olive oil over chickpeas and toss with a wooden spoon to coat.
  3. In a small bowl, stir rosemary, paprika, coriander, cumin, and cayenne pepper (if using) together. Sprinkle spice mixture over chickpeas and toss to coat evenly.
  4. Spread the chickpeas in a single layer on rimmed baking sheet lined with parchment paper. Sprinkle with salt and pepper to taste.
  5. Roast until chickpeas are crispy and golden on the outside, about 30 minutes, stirring halfway through.
  6. Remove chickpeas from the oven and allow them to cool just enough that you can use your fingers to eat them. They're amazing when they're warm! Alternatively, allow to cool completely and transfer to an airtight container. Store at room temperature and grab them when you need a quick snack.
Notes
Aquafaba is the viscous water that chickpeas are cooked in. It can be beaten with a stand or hand mixer just like egg whites and used to make meringues and other baked goods. If you want to use it this way, I recommend using a can of no- or low-sodium chickpeas for this recipe, otherwise your aquafaba will have a much higher sodium content and may require more sugar for baking. Aquafaba can be stored in an airtight container in the refrigerator for a few days if you're not ready to use it yet.

 

coconut peach tart

This is going to be your new go-to peach dessert. Promise. (Adapted from Amanda Hesser’s Peach Tart recipe.)
Note: This peach tart only has a hint of coconut, most notable in the crust. If you’re not a coconut fan, you can substitute vegetable or canola oil for the coconut oil and omit the shredded coconut from the topping. 


Coconut Peach Tart
 
This is going to be your new go-to peach dessert! It has just a hint of coconut, most notable in the crust. But if you're not a coconut fan, you can substitute vegetable or canola oil for the coconut oil and omit the shredded coconut from the topping.
Author:
Ingredients
  • 1½ cups plus 2 tablespoons all-purpose flour
  • ¾ teaspoon salt
  • ¾ cup plus 1 teaspoon turbinado cane sugar (I use Sugar In The Raw)
  • 3 tablespoons shredded unsweetened coconut plus more for garnish
  • ¼ cup canola oil
  • ¼ cup coconut oil
  • 2 tablespoons soy milk
  • ½ teaspoon vanilla extract
  • 2 tablespoons plant-based butter (I use Earth Balance)
  • 3–5 small ripe peaches, pitted and thickly sliced (about ½-inch wide). Note: I don't peel the peaches. You can if you want to, but I don't think it's necessary since the skins soften so much that you can't tell you're eating them and the color makes for a pretty tart.
Instructions
For the crust:
  1. In a mixing bowl, stir 1½ cups flour, ½ teaspoon salt, 1 teaspoon sugar, and 3 tablespoons coconut together.
  2. In a small bowl, whisk together the canola oil, coconut oil, soy milk, and vanilla extract. Pour liquid mixture into the flour mixture and mix gently with a fork, just enough to make flour mixture wet. Do not overwork the mixture or crust will be tough.
  3. Transfer the dough to a tart pan (I use a 9-inch, but you can use up to an 11-inch). Pat out the dough so it covers the bottom of the pan, making sure to push the dough up the sides to meet the edge. It should be about ⅛-inch thick all around. Set aside.
For the filling:
  1. Preheat oven to 425 degrees.
  2. In a bowl, combine ¾ cup sugar, 2 tablespoons flour, ¼ teaspoon salt, and the plant-based butter. (Overly juicy peaches? Add 1 tablespoon of additional flour.)
  3. Using your fingers, pinch the plant-based butter into the dry ingredients until crumbly. Do this quickly so the mixture stays crumbly and the heat from your hands doesn’t melt the butter.
  4. Starting on the outside, arrange the peach slices overlapping each other in a concentric circle over the pastry you've pressed into the tart pan; make sure the peaches are snug. Sprinkle the entire crumble mixture on top; it will mostly cover the peaches.
  5. Bake for 35 to 45 minutes, until thick bubbles begin enveloping the fruit and the crust is lightly browned.
  6. Cool on a rack, resisting the urge to cut it immediately; the filling needs time to set! Garnish with a little shredded coconut. Serve warm or room temperature with coconut whipped cream or coconut-milk ice cream.

 

vanilla-almond roasted peaches with sweet cashew ricotta, pecans, and basil

This lovely peach dish is juicy and tangy and sweet and creamy and crunchy. Plus, that summer basil!

Vanilla-Almond Roasted Peaches with Sweet Cashew Ricotta, Pecans, and Basil
 
Author:
Ingredients
For the sweet cashew ricotta
  • ½ cup raw cashews
  • 6 ounces firm tofu
  • 1 tablespoon lemon juice
  • 3 tablespoons maple syrup
  • ½ teaspoon salt
For the peaches:
  • 4 large peaches
  • 2 tablespoons brown sugar
  • 1 tablespoon lemon juice
  • ½ teaspoon vanilla extract
  • ½ teaspoon almond extract
  • ½ teaspoon ground cinnamon
  • Pinch of nutmeg (optional)
  • Pinch of salt
For the garnish:
  • Chopped pecans
  • Chopped fresh basil leaves
Instructions
Prepare the sweet cashew ricotta:
  1. Blend cashews, tofu, 1 tablespoon lemon juice, maple syrup, and ½ teaspoon salt in a food processor until smooth.
  2. With a spatula, scrape into a bowl and set aside.
Prepare the peaches:
  1. Preheat oven to 450 degrees. 
Lightly grease a casserole dish with plant-based butter or cooking spray.
  2. Pit the peaches and slice them into eighths.
  3. In a medium bowl, combine the peaches, brown sugar, 1 tablespoon lemon juice, vanilla extract, almond extract, cinnamon, nutmeg (if using) and salt.
  4. Transfer the peaches to the casserole dish. 
Roast 12–15 minutes or until peaches are cooked through.
Assemble:
  1. Spoon peaches into individual bowls.
  2. Top with sweet cashew ricotta, and sprinkle with chopped pecans and chopped basil. Serve warm.

 

Quick Vegan Caprese Salad for Two (Or Three, Or Four…)

Let’s make this super easy and forego measurements, shall we?
Note: This recipe uses plant-based smoked mozzarella from Miyoko’s Kitchen. Visit their website to find a store near you that carries their delicious plant-based cheeses and butter, or order directly on their website. If you have a plant-based mozzarella you make or prefer, use that instead!

 

 

 

Quick Vegan Caprese Salad for Two (Or Three, Or Four...)
 
This recipe is too simple for measurements and quantities. Make as much or as little as you want!
Author:
Ingredients
  • A big tomato (or some small ones)
  • Miyoko's Kitchen Smoked Vegan Mozz (or your own homemade vegan mozzarella or favorite brand)
  • Fresh basil leaves
  • Balsamic vinegar
  • Olive oil
  • Sea salt
  • Freshly ground pepper
Instructions
  1. Slice tomatoes and plant-based mozzarella into roughly equal size thickness.
  2. Stack alternating slices of tomato and cheese, making sure to lay basil leaves between them.
  3. Drizzle with balsamic vinegar and olive oil.
  4. Season with sea salt and freshly ground pepper.
Notes
This recipe uses plant-based smoked mozzarella from Miyoko's Kitchen. Visit their website to find a store near you that carries their delicious plant-based cheeses and butter, or order directly on their website. If you have a plant-based mozzarella you make or prefer, use that instead!

 

spring strawberry cake

I wait all year to make this so I can use strawberries fresh out of the field!
Note: This is delightful with tea or coffee, but becomes more decadent served with cashew-cream ice cream or coconut whipped cream!


Spring Strawberry Cake
 
Author:
Ingredients
  • Coconut oil nonstick cooking spray
  • 6 tablespoons butter (at room temperature)
  • 2½ cups + 3 tablespoons cake flour
  • 1½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ cups raw sugar + 2 tablespoons (reserved)
  • 1 large flax egg (to make: slightly heaping tablespoon ground flaxseed + slightly more than 2 tablespoons water; mix and allow to gel)
  • ½ cup soy milk (or other plant-based milk)
  • 1 teaspoon vanilla extract
  • 1 pound strawberries, washed, hulled, and halved
  • Vegan powdered sugar (for dusting)
Instructions
  1. Preheat oven to 350 degrees. Spray a 10-inch removable-bottom tart pan or a 9-inch deep-dish pie pan.
  2. Whisk cake flour, baking powder, and salt together in a small bowl.
  3. In a larger bowl, beat plant-based butter, ¾ cup sugar, flax egg, soy milk, and vanilla with a mixer on high speed for 4 minutes. Add dry mixture in gradually, and continue beating with mixer on lower speed just until smooth.
  4. Pour batter into prepared pan. Arrange strawberries, cut side down, on top of batter in a single layer (see photo). Note: You may not be able to fit the entire pound of berries, but come as close as you can! Sprinkle remaining 2 tablespoons raw sugar over strawberries.
  5. Bake cake for 10 minutes, then reduce oven temperature to 325°F and bake until golden brown and a toothpick comes out clean (about 55 minutes).
  6. Let cool in pan on a rack. Dust with vegan powdered sugar. Cut into wedges and serve.

 

creamy vegan nacho cheese sauce

It’s vegan nacho cheese! Pour it over a pile of tortilla chips or make it into a thick dip. Mmmm.


Creamy Vegan Nacho Cheese Sauce
 
Pour it over tortilla chips or make it into a thick dip. Mmm!
Author:
Ingredients
  • 1 cup raw cashews (note: if you don't have a high-powered blender such as a NutriBullet or Vitamix, soak the cashews in water for several hours then drain them before using; this step will make the sauce much creamier)
  • 1 cup water (plus more to reach desired consistency)
  • 3 teaspoons freshly squeezed lemon juice
  • 1 heaping teaspoon smoked paprika (plus more to shake on top, if desired)
  • ½ teaspoon onion powder (heaping)
  • 1 large clove garlic
  • ¾ teaspoon salt
  • ¼ cup nutritional yeast
  • Sriracha (optional, and to taste)
Instructions
  1. In a high-powered blender, blend the cashews, 1 cup of water, and all of the other ingredients (except for the Sriracha) until smooth and creamy.
  2. Transfer the mixture to a sauce pan. Over a low heat, use a whisk to stir constantly so mixture won't burn, adding water in ¼-cup increments until desired consistency is reached (about 5 to 10 minutes). Add Sriracha to taste, if using.
  3. Pour over nachos (or into a bowl if using as a dip). Shake a little more smoked paprika on top, if desired. Serve immediately.

 

 

creamy lumaconi pasta with garlic and fresh thyme

Creamy, garlicky, herby, yummy. Serve with your favorite freshly made salad. Note: Be sure to make a batch of cashew parmesan cheese before you start! Hint: Love green peas? Cook some up and stir them in at the end. They're perfect for this recipe. 

Creamy Lumaconi Pasta with Garlic and Fresh Thyme
 
Creamy, garlicky, herby, yummy. Add cooked green peas to this if you're a fan!
Author:
Ingredients
  • 8 ounces lumaconi (snail shell pasta)
  • 1 tablespoon olive oil
  • 1 tablespoon plant-based butter (like Earth Balance)
  • 3 garlic cloves, minced
  • 2 tablespoon all-purpose flour
  • ¾ cup cashew milk (or other plant-based milk)
  • ¾ cup vegetable broth or broth made from vegan bullion cubes (I use Edward & Son's Not-Chick'n bullion cubes)
  • ½ cup vegan parmesan cheese (get my recipe at APB: Eats)
  • 2 tablespoon finely chopped fresh thyme (optional: reserve a few pinches of the thyme for garnish)
  • Salt and pepper to taste
Instructions
  1. Cook pasta according to package directions (until al dente) in salted water. Drain pasta and set aside.
  2. Return the hot pot you cooked the pasta in to the stovetop. Over a low heat, melt the plant-based butter into the olive oil. Saute minced garlic in the mixture until just golden (30 to 40 seconds or so). Be extremely careful not to burn the garlic as it will definitely ruin the pasta!
  3. Shake in the flour and whisk everything together. Pour in the broth and plant-based milk slowly while continuing to whisk together until mixture is smooth. Turn up the heat just a bit. Using a wooden spoon, stir the mixture constantly until it's thick and creamy, around 5 minutes.
  4. Remove the pot from the heat, and stir in the cashew parmesan cheese and thyme (reserving a little for garnish if you choose) until smooth.
  5. Add the cooked pasta and stir to combine. Season with salt and pepper to taste and garnish with reserved thyme. Serve immediately.

 

 

apple-walnut tea bread

So easy to make, and freezes well, too.


Apple-Walnut Tea Bread
 
Author:
Ingredients
  • ¾ cup vegan sugar
  • 4 tablespoons plant-based butter (like Earth Balance), softened
  • 2 flax eggs (2 tablespoons ground golden flax seed + around 5 tablespoons water; mix and let sit a minute until it's goopy like eggs)
  • 2 cups all-purpose flour, sifted
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • ¼ teaspoon cinnamon
  • 2 large apples (I used Golden Delicious), cored, peeled, and grated
  • ¾ cups chopped walnuts
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice
  • Decorative vegan sugar crystals (optional)
Instructions
  1. Preheat oven to 350 degrees and prepare a loaf pan (you can grease and flour the pan or just use cooking spray).
  2. Cream the sugar and plant-based butter together in a large bowl.
  3. Mix in the flax eggs. (I use a hand mixer for this, but you could just stir vigorously.)
  4. Sift in the flour, baking powder, baking soda, salt, and cinnamon (the mixture will be stiff until the next step).
  5. Stir in the grated apple, lemon juice, and lemon zest (now the mixture should be wet), and then add the walnuts, making sure everything is mixed thoroughly.
  6. Pour mixture into prepared loaf pan. Shake on decorative sugar, if using. Bake for 1 hour or until a toothpick inserted into the center comes out clean.
  7. Allow to cool for 10–15 minutes or so before turning bread out of pan onto a wire rack. Cool completely before cutting (okay, you won't be able to wait that long, but give it a few minutes or it'll fall apart as you try to cut). Serve warm or cold, and freeze the leftovers.

 

garlic rosemary mashed potatoes

Rosemary and garlic make this comfort food even more comforting.
Note: Truthfully, you hardly need measurements to make mashed potatoes. Throw in more potatoes if more than two or three of you are eating, and chop up more rosemary if you do. Add as much coconut milk as you need to get the consistency you want, and salt and pepper to taste. (You get the idea.)

 

Garlic Rosemary Mashed Potatoes
 
Measurements are hardly needed: You can add everything to taste!
Author:
Ingredients
  • 5 to 6 medium Yukon Gold potatoes, peeled and cut into 1-inch wedges
  • 3 large cloves of garlic, peeled
  • 1 tablespoon plant-based butter (like Earth Balance)
  • 1 tablespoon minced fresh rosemary
  • coconut milk (I use the thicker version that comes in a can from Trader Joe's)
  • ½ teaspoon of salt, plus more to taste
  • Black pepper to taste
Instructions
  1. Place potatoes, garlic, and ½ teaspoon of salt in a large saucepan. Cover with cold water and bring to a boil. Cook over medium-high heat for 20 minutes or until potatoes are tender. Drain.
  2. Return the potatoes and garlic to the saucepan. Beat with handheld mixer until well combined. Add plant-based butter and rosemary, and beat until smooth.
  3. Start with 1 tablespoon of coconut milk and beat into the potato mixture. Add more coconut milk in 1-tablespoon increments until desired consistency is reached. Season with salt and pepper to taste.

 

traditional “meat” lasagna

This is it: the recipe for anyone who thinks they can’t give up meat.
Important notes: 1. This recipe makes an 8″ x 8″ pan of lasagna (six pieces, or four if you’re Garfield). 2. You’ll need to make one batch each of cashew ricotta and cashew parmesan cheese before you begin. 3. You can absolutely use your favorite sauce from a jar. If you want to go all out, make your own — or make my classic marinara.


Traditional "Meat" Lasagna
 
Author:
Ingredients
  • 1 batch of cashew ricotta (recipe at APB: Eats)
  • 1 batch of cashew parmesan (recipe at APB: Eats)
  • 2 tablespoons dried parsley (or around 4 tablespoons of fresh)
  • 1 teaspoon dried basil (or 2 teaspoons finely chopped fresh)
  • ¼ cup cashew parmesan
  • 1 medium onion, diced
  • Olive oil
  • 1 package (around 12 ounces) meatless crumbles (such as Lightlife Smart Ground)
  • 8 lasagna noodles (traditional noodles, NOT the precooked, no-boil ones!)
  • 2¼ cups of marinara sauce (your favorite from a jar or homemade)
Instructions
  1. Make one batch of cashew ricotta and one batch of cashew parmesan cheese.
  2. To the cashew ricotta, stir in the parsley, basil, and cashew parmesan cheese. Cover and refrigerate while you complete the rest of the steps.
  3. In a pan, sauté diced onion in a little olive oil or water over medium heat, just until it's translucent. Mix in the meatless crumbles and cook according to package instructions.
  4. Cook 8 lasagna noodles according to package instructions. Important: Unless you managed to find lasagna noodles meant for an 8" x 8" pan, you'll need to cut each one to fit. Be sure to cut each noodle with only a single slice, holding on to every "scrap." When you're doing the layering in step 5, you'll put two "scraps" together to form one full noodle when you run out of the longer pieces. (See? No waste!)
  5. Preheat oven to 375 degrees. Spread ¼ cup of marinara in the bottom of the pan (so the noodles won't stick). Place three noodles in the pan, slightly overlapping them. Going all the way to the edges (on everything you layer), spread a heaping ¾ cup of cashew ricotta over the noodles using a spoon, spatula, or your very clean fingers. Spread around ⅓ of the meatless crumbles/onion mixture on top of that. Spread ½ cup of marinara on top of that. Repeat these steps three times, ending with three noodles. Top those noodles with the remaining ½ cup marinara. Cover with aluminum foil and bake for 40 minutes. Let stand about 10 minutes before shaking more cashew parmesan on top and serving (with your favorite salad!).
Notes
1. This recipe makes an 8″ x 8″ pan of lasagna (six pieces, or four if you can really put away lasagna).
2. You’ll need to make one batch each of cashew ricotta and cashew parmesan cheese before you begin. Get the recipes at APB: Eats.
3. You can use homemade sauce or your favorite from a jar, or make my marinara recipe from APB: Eats.

 

 

pumpkin chocolate chip cookies

The pumpkin not only acts as an egg replacer, but it also creates a depth of flavor in these crowd-pleasing cookies, explains Kristy Turner, author of this recipe and the book But I Could Never Go Vegan!
Photo by APB: Eats

 

Pumpkin Chocolate Chip Cookies
 
The pumpkin not only acts as an egg replacer, but it also creates a depth of flavor in these crowd-pleasing cookies, explains Kristy Turner, author of this recipe and the book "But I Could Never Go Vegan!"
Author:
Ingredients
  • 1¾ cups unbleached all-purpose flour
  • 1 tablespoon flaxseed meal
  • 1 teaspoon baking soda
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • ¼ teaspoon ground nutmeg
  • ¼ teaspoon ground cardamom
  • 1 cup pumpkin puree (not pumpkin pie filling)
  • ½ cup vegan butter, melted
  • ¼ cup maple syrup
  • ⅓ cup vegan brown sugar
  • 1 tablespoon unsalted smooth almond butter or whatever nut butter you have
  • 1 cup vegan chocolate chips
Instructions
  1. Preheat oven to 350 degrees. Line two baking sheet with parchment paper.
  2. Whisk together the flour, flaxseed meal, baking soda, cinnamon, ginger, salt, nutmeg, and cardamom in a large bowl. Set aside.
  3. Use a hand mixer (or whisk very quickly) to mix the pumpkin puree, vegan butter, maple syrup, brown sugar, and almond butter. Add the wet ingredients to the dry and mix until just combined. Fold in the chocolate chips.
  4. Use a tablespoon or ice cream scoop to scoop roughly 2 tablespoons of dough and place on the prepared baking sheets about 2 inches apart. Wet or lightly grease the bottom of a measuring cup and gently press down on each cooking to flatten. If you want them more evenly shaped, wet your fingers and gently form them into circles.
  5. Bake for 8 to 10 minutes, until firm with lightly browned edges. Cool on the baking sheet for 2 to 3 minutes before transferring to a cooling rack. Let cool completely before serving (or not -- they're too good to wait)!

 

 

tofu “egg” salad

Eggs: higher in fat, calories, and cholesterol than tofu — the USDA won’t even allow them to be labeled “nutritious” or “healthy.” Hmm.
Important note: To get that distinctive egg flavor in your tofu “egg” salad, you must use Indian black salt (also called kala namak). What is this, you ask? Read all about it, here.
Tip: Tofu “egg” salad is easy to make and adaptable to anyone’s taste: include dill or sweet pickles, paprika, scallions, and/or celery. Or omit them all if you’re a purist. 

Tofu "Egg" Salad
 
Author:
Ingredients
  • 1 pound extra firm tofu, drained
  • ¾ cup to 1 cup vegan mayo (I used Hampton Creek's Just Mayo)
  • 2 to 3 teaspoons mustard
  • 1 teaspoon turmeric
  • ¾ teaspoons Indian black salt (also called kala namak), plus more to taste; do not omit or substitute with regular table salt as this is what gives it that distinctive egg taste!
  • black pepper, to taste
  • paprika, to taste (optional)
  • ½ cup diced celery (optional)
  • ¼ to ½ cup diced sweet pickles (optional)
  • 2 to 3 teaspoons sweet pickle juice (optional)
Instructions
  1. Using a fork or you fingers, crumble tofu into a large bowl.
  2. Mix in vegan mayo, mustard, turmeric, Indian black salt (kala namak), black pepper, and paprika (if using).
  3. Stir in celery, pickles, and pickle juice (if using). See the Notes section for substitutions and other options. It's your salad -- go crazy!
Notes
To get that distinctive egg flavor in your tofu "egg" salad, you must use Indian black salt (also called kala namak) -- regular table salt won't do it. This salad is easy to make and adaptable to anyone's taste: include dill or sweet pickles, paprika, scallions, and/or celery. Or omit them all if you're a purist.

 

chocolate-chip walnut biscotti

Biscotti are Italian cookies that are twice baked, which of course means they’re twice as good.
Note: This recipe makes roughly 30 pieces of biscotti.


Chocolate-Chip Walnut Biscotti
 
Biscotti are Italian cookies that are twice baked, which of course means they're twice as good. This recipe makes roughly 30 pieces of biscotti.
Author:
Ingredients
  • 2 flax eggs (2 tablespoons ground golden flax seed + around 5 tablespoons water)
  • 2 cups all-purpose flour
  • ½ cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 6 tablespoons non-dairy butter (I use Earth Balance Soy-Free Spread)
  • 1 cup vegan granulated sugar (I use Florida Crystals Raw Cane Sugar)
  • 1 cup walnuts, chopped
  • ¾ cup semisweet vegan chocolate chips
  • 1 to 2 tablespoon confectioners' sugar (I use Florida Crystals Organic Powdered Raw Cane Sugar)
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine ground flax seed and water. Stir well and let rest. Mixture will become goopy like an egg within a few minutes. Set aside.
  3. In a bowl, sift (or whisk) together flour, cocoa powder, baking soda, and salt.
  4. In a separate bowl using an electric mixer, beat butter and granulated sugar until light and fluffy. Add flax eggs and beat until mixture is well combined.
  5. With a wooden spoon, stir flour mixture into butter mixture until a very stiff dough is formed. (Don't be alarmed at how stiff the dough is!) Stir in chopped walnuts and chocolate chips.
  6. Line a large baking sheet with parchment paper. Using your hands, form dough into 2 slightly flattened logs (make each log around 12 inches long and 2 inches wide, and you'll have it right). Using a sifter, dust each log with confectioners sugar.
  7. Bake logs for 30-35 minutes (they should be slightly firm to the touch). Remove from oven (but do not turn oven off!) and cool on the baking sheet for around 5 minutes.
  8. Gently slide the biscotti logs onto a cutting board. Using a serrated knife, gently cut them diagonally into ¾-inch slides being careful not to let them break. Place the biscotti, cut sides down, back on the baking sheet. Bake for 10 minutes (until they're crisp).
  9. Cool biscotti on a rack. Keep in an airtight container (or freeze them if you won't eat them all in about a week).

 

mexican street corn (elote), vegan style

You don’t need dairy or eggs to enjoy this Mexican-inspired favorite. In fact, you barely need recipe measurements.
Note: If you’re following this recipe and oven-roasting the corn, be sure to leave it in its husk. It’s the best (and easiest) way to seal in the flavor.

elote

Mexican Street Corn (Elote), Vegan Style
 
If you’re following this recipe and oven-roasting the corn, be sure to leave it in its husk. It’s the best (and easiest) way to seal in the flavor.
Author:
Ingredients
  • 4 ears of sweet corn (do not shuck!)
  • ¼ cup vegan mayo (I used Hampton Creek's Just Mayo)
  • 1 batch cashew Parmesan cheese
  • Chili powder or cayenne pepper (to taste)
  • 1 bunch of fresh cilantro, finely chopped
  • 1-2 limes, cut into wedges
Instructions
  1. Preheat oven to 350 degrees.
  2. Trim any silks hanging from the end of the corn husks, then place corn (unshucked) directly onto the oven rack. Roast for 30 minutes. Peel down the husks to use as a handle when eating.
  3. Spread an even amount of vegan mayo onto each corn cob. Dress each one with cashew Parmesan cheese, chili powder or cayenne pepper, and cilantro. Squeeze a lime wedge onto each cob, and get to it.

 

mandarin orange salad with candied almonds

Fresh, crunchy, simple — a real crowd-pleaser.
Tip: Make the candied almonds and dressing ahead of time, and putting the salad together will be even easier.

Mandarin salad

Mandarin Orange Salad with Candied Almonds
 
Fresh, crunchy, simple -- a real crowd-pleaser. Make the candied almonds and dressing ahead of time, and putting the salad together will be even easier.
Author:
Ingredients
  • ¾ cup slivered almonds
  • 2 heaping tablespoons vegan granulated sugar (I use Florida Crystals)
  • 14 ounces Romaine hearts (or your favorite crunchy lettuce combination), sliced crosswise into ½-inch strips (roughly 13 loosely packed cups)
  • 1¼ cups diced celery
  • ½ cup diced scallions
  • ¼ cup chopped fresh parsley
  • 11-ounce can organic mandarin oranges in water (drained, but with mandarin water from can reserved!)
  • ¼ cup olive oil
  • 2 to 3 tablespoons agave syrup (or your favorite sweetener)
  • 2 teaspoons white vinegar
  • ½ teaspoon salt, plus more to taste
  • Black pepper, to taste
  • ⅛ to ¼ teaspoon red pepper flakes (optional, but a nice touch)
Instructions
  1. Combine almonds and sugar in a small skillet over medium heat. Stir frequently until sugar is melted and almonds brown (do not allow to burn). Remove almonds from heat, spread them onto wax paper in a single layer, and allow to cool.
  2. In a large bowl, toss together Romaine hearts, celery, scallions, fresh parsley, and mandarin oranges. Set salad aside.
  3. In a tightly covered container, combine ¼ cup of the reserved mandarin orange water, olive oil, agave syrup, vinegar, salt, black pepper, and red pepper flakes (if using). Shake vigorously.
  4. Add the candied almonds and dressing to salad and toss. Serve immediately. (See Notes!)
Notes
Be sure to store the candied almonds and the dressing in separate containers, and assemble the salad only when you're ready to serve it (otherwise you'll have soggy lettuce and chewy -- not crunchy -- almonds)! The dressing should be stored in the refrigerator until you're ready to use it.

 

eggplant burgers with caramelized onions and horseradish-mustard mayo

You’re all set for summer. (Or any of the other seasons.)
Note: This recipe makes around 6 burgers, depending on how thick you make them.

eggplant burger with caramelized onions

Eggplant Burgers with Caramelized Onions and Horseradish-Mustard Mayo
 
The rich flavor of eggplant with sweet onions and tangy, creamy sauce -- you're all set for summer (or any of the other seasons). This recipe makes around 6 burgers, depending on how thick you make them.
Author:
Ingredients
For the horseradish-mustard mayo:
  • ½ cup vegan mayo (I use Hampton Creek Just Mayo)
  • 2 tablespoons horseradish mustard (I use Annie's Naturals; make your own by combining drained, prepared horseradish and Dijon mustard)
  • Salt
  • Black pepper
For the eggplant burgers:
  • 2½ pounds of eggplant, peeled and cubed
  • Olive oil (to coat eggplant cubes and for frying burgers)
  • 1 cup diced scallions
  • 2 cloves garlic, minced
  • 2 tablespoons finely chopped fresh parsley
  • 1 heaping tablespoon nutritional yeast (Bob's Red Mill and Red Star Yeast are brands most commonly found in markets)
  • ½ teaspoon salt, plus more to taste
  • Black pepper
  • 1¼ cup panko
Instructions
For the horseradish-mustard mayo:
  1. Combine mayo and horseradish mustard, whisking together until smooth. Season with salt and pepper.
  2. Cover and refrigerate for at least 30 minutes so that flavors will meld. (You can make this a day ahead.)
For the eggplant burgers:
  1. Preheat oven to 400 degrees.
  2. In a large bowl, drizzle olive oil over eggplant cubes and toss to fully coat.
  3. Line two baking sheets with parchment paper and spread eggplant cubes on baking sheets in single layer. Roast for 30 minutes, tossing cubes once halfway through to ensure even cooking. When the cubes are very tender, remove from oven and transfer to a large bowl. Mash the eggplant cubes with a potato masher or pulse a few times in a food processor until eggplant is, well, a big pile of mush and no big chunks remain.
  4. Stir scallions, garlic, parsley, nutritional yeast, salt, and black pepper into eggplant mixture. Stir in 1 cup of panko to start. Mixture should be firm enough to hold together when making the burgers. If necessary, add the remaining ¼ cup of panko to stiffen the mixture (I find I almost always need it). Taste mixture and season with additional salt and pepper if necessary.
  5. Cover mixture and refrigerate for at least 30 minutes so it can firm up. (Note: If you're planning to top the burgers with caramelized onions, I suggest getting the onions on the stove at this point so they're ready around the time your burgers are done.)
  6. Divide mixture into about 6 parts, depending on how much you've got and how thick you like your burgers; I generally make mine around an inch thick. Using either a hamburger press (I've got my mother's Tupperware one from the '70s!) a biscuit cutter, or your hands, form the eggplant mixture into burgers. Make sure to pack them tightly if you're using your hands or a biscuit cutter instead of a press! Let burgers rest a few minutes before cooking.
  7. Add 1 to 2 tablespoons of oil to a pan and place over a medium-high heat (do not let the oil smoke). With a spatula, place burgers into pan, but do not crowd them. (These fellas are delicate; leave space so you can get your spatula in there to flip them. I cook only 2 at a time.) Allow burgers to cook until you can see them getting golden on one side. With your spatula, gently turn burgers over and allow to brown on the other side. When the second side looks golden brown, you should be able to flip them more easily. Continue to cook burgers until they're as dark/crispy on the outside as you like.
  8. Remove burgers from pan and place on your favorite egg-/dairy-free buns (toast the buns if you like). Top with caramelized onions (or raw onions if you prefer), lettuce, tomato, and horseradish-mustard mayo.
Notes
This recipe calls for around 2½ pounds of eggplant because eggplant vary so greatly in size. I suggest weighing them at the market to make sure you're starting with the right weight. If you're unable to get a weight and really have no idea what you're working with, I suggest adding seasonings in smaller increments to start and building up (based on your taste) as you go.

 

crispy oven-baked french fries

One potato, two potato, three potato, four…  (As in, make as many as you like.)
Tip: You can figure roughly one and a half large potatoes per person, but this doesn’t take into account how addictive French fries are! Might want to add an extra potato or two depending on appetites. 

crispy oven baked french fries

Crispy Oven-Baked French Fries
 
You can figure roughly one and a half large potatoes per person, but this doesn't take into account how addictive French fries are! Might want to add an extra potato or two depending on appetites. Note that three to four large potatoes will take two baking sheets.
Author:
Ingredients
  • Potatoes (russet for traditional fries, though I've used red-skinned potatoes, too)
  • Coconut oil cooking spray
  • Canola oil
  • Salt
  • Optional additions: black pepper, garlic powder, paprika, and/or onion powder
Instructions
  1. Preheat oven to 450 degrees.
  2. Wash/scrub potatoes, pat dry, and cut into long matchsticks (about ½-inch-thick).
  3. Toss fries in a bowl with a drizzle of canola oil and salt to taste. (If you want a nontraditional French fry, lightly shake on any additional herbs and spices at this point.)
  4. Line baking sheets with aluminum foil and coat generously with coconut oil cooking spray. Arrange fries in a single layer so that they are barely touching each other.
  5. Bake for 25-35 minutes (depending on how dark/crunchy you like them), flipping them after the first 15 minutes or so.