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
- 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
- Cook pasta according to package directions (until al dente) in salted water. Drain pasta and set aside.
- 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!
- 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.
- 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.
- Add the cooked pasta and stir to combine. Season with salt and pepper to taste and garnish with reserved thyme. Serve immediately.
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
- 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)
- Make one batch of cashew ricotta and one batch of cashew parmesan cheese.
- To the cashew ricotta, stir in the parsley, basil, and cashew parmesan cheese. Cover and refrigerate while you complete the rest of the steps.
- 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.
- 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!)
- 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!).
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.
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 Burgers with Caramelized Onions and 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)
- Black pepper
- 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
- Combine mayo and horseradish mustard, whisking together until smooth. Season with salt and pepper.
- Cover and refrigerate for at least 30 minutes so that flavors will meld. (You can make this a day ahead.)
- Preheat oven to 400 degrees.
- In a large bowl, drizzle olive oil over eggplant cubes and toss to fully coat.
- 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.
- 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.
- 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.)
- 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.
- 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.
- 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.
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.
West African peanut stew — also known as Ghanian groundnut stew, nkatenkwan, or maafe — is hearty, delicious, and packed with protein.
Tips: Be creative with your ingredients, garnishes, and the sides you serve it over (pictured here served over black japonica rice; see the recipe for other suggestions). You can make this dish the day before or the morning of — a night (or an afternoon) in the fridge gives the flavors a chance to meld.
West African Peanut Stew
- 1 tablespoon of peanut oil or grape seed oil
- 3 cups chopped onion
- ½ cup chopped celery
- 5 cloves garlic, minced
- 2 tablespoons freshly grated ginger
- 1 teaspoon salt (plus more to taste)
- Black pepper
- 3 cups vegetable broth
- 1 14-ounce can diced tomatoes (with juices)
- 1 cup full-fat coconut milk
- ½ cup tomato paste
- ½ cup natural peanut butter (no sugar added)
- Hot sauce (optional; if you're worried about adding too much heat, omit during cooking and use as a garnish instead)
- 6 cups chopped sweet potatoes or yams (cut them into bite-sized cubes)
- 4 packed cups of coarsely chopped kale
- Possible garnishes (choose your favorites): hot sauce, diced green onions, chopped cilantro, chopped peanuts, sliced tropical fruit, shredded lettuce, shredded coconut, fresh parsley
- Heat oil in a deep saute pan or a large pot. Add chopped onions and saute for five minutes, stirring once or twice so the onions don't stick.
- Add the celery, garlic, ginger, one teaspoon of salt, and black pepper (to taste) and cook for another minute or two, stirring to make sure the garlic doesn't burn
- Add the vegetable broth, diced tomatoes with their juices, coconut milk, tomato paste, peanut butter, and hot sauce (to taste), if using. Use a wooden spoon to gently break up the peanut butter and stir it into the mixture.
- Add the sweet potatoes, stir everything together, cover, and simmer for 30 minutes or until potatoes are tender.
- Mix in the kale and cook for 10 minutes more. Season with additional salt and pepper to taste.
- Serve alone as a stew, or over couscous, quinoa, millet, farro, or white, black, or wild rice. Top with your favorite garnishes.
“Cacciatore” means “hunter” in Italian. (You mushroom hunters will be especially excited about this dish.)
Tip: Take five minutes to make a batch of cashew Parmesan cheese (pictured) — delicious sprinkled on top! Serve pasta with a side salad and your favorite rustic bread.
Mushroom Cacciatore with Campanelle Pasta
- 1 tablespoon olive oil
- ½ cup vegetable broth
- 32 ounces mushrooms, sliced
- 2 cups finely chopped yellow onion
- 1 cup finely chopped celery
- 1 cup finely chopped carrot
- 2 cloves garlic, minced
- ¼ cup (packed) chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 large bay leaf (do not omit this!)
- 2 teaspoons fine sea salt (plus more to taste)
- Black pepper (to taste)
- Pinch of red pepper flakes (optional)
- 28-ounce can organic Italian-style peeled whole tomatoes
- 8-ounce can tomato sauce
- ½ cup dry red wine
- 1 pound campanelle pasta (or pasta of choice -- see Notes)
- Heat olive oil and vegetable broth in a 5- or 6-quart pot. Add mushrooms and stir to coat. Cook mushrooms down for 5 to 7 minutes on a medium heat, stirring occasionally.
- Add onion, celery, carrot, garlic, parsley, basil, bay leaf, salt, black pepper, and red pepper flakes (if using) to pot. Stir everything to combine, being careful not to break the bay leaf. Cook for 5 to 7 minutes more.
- Pour the Italian-style peeled whole tomatoes into a medium-sized bowl and use your hands (or a potato masher or a wooden spoon) to break them up.
- Add the Italian tomatoes, tomato sauce, and red wine to the pot of vegetables. Bring to a boil, then reduce heat and simmer on low for 50 minutes or so, stirring occasionally, until sauce thickens and vegetables are tender.
- Cook pasta following package direction time for al dente pasta. Drain and transfer to a large bowl.
- Remove the bay leave from the mushroom cacciatore, pour over pasta, and toss to coat.
- Top with cashew Parmesan cheese and serve with baby arugula with balsamic (or your favorite side salad) and a fresh rustic bread.
Choose your favorite pasta for this dish, but keep in mind that chunky vegetable sauces like this one tend to go best with short pastas, which have crevices to trap the sauce and veggies!
The best part of this dish is that it’s endlessly adaptable: make it sweeter, make it spicier, change the vegetables, add tofu — even serve it hot or cold.
Soba Noodles in Peanut Sauce
- 1 cup vegetable broth (1/3 cup reserved)
- ½ cup all-natural peanut butter (chunky or creamy)
- 2 tablespoons grated fresh ginger
- 2 tablespoons tamari (or soy sauce)
- 2 tablespoons coconut sugar (or sweetener of your choice)
- ¼ teaspoon red pepper flakes (note: this amount will provide only a very slight kick; increase heat as desired)
- 2 teaspoons minced garlic (2-3 cloves)
- 1½ cups carrot, peeled and chopped
- 1½ cups red bell pepper, chopped
- 2½ cups broccoli (cut into bite-sized florets)
- 2½ cups cauliflower (cut into bite-sized florets)
- 10- to 12-ounce package organic soba noodles
- Crushed roasted peanuts, diced scallions, and chopped fresh cilantro for topping (optional but recommended)
- In a medium-sized bowl, combine ⅔ cup of vegetable broth, peanut butter, ginger, tamari (or soy sauce), sugar, red pepper flakes, and garlic. Whisk until everything is well combined. Taste and adjust sweetness or heat if desired. Set aside.
- Cook soba noodles as directed on package. Be sure to rinse noodles in cold water after draining.
- In a large pan, heat reserved ⅓ cup vegetable broth. Add carrot, bell pepper, broccoli, and cauliflower to pan, and cook over a medium heat for 7 minutes, or until vegetables are just tender (don't overcook -- unless you have a thing for mushy veggies).
- In a large serving bowl, toss together the noodles, cooked vegetables, and sauce. Top with crushed roasted peanuts, diced scallions, and chopped fresh cilantro. Serve immediately. (Alternatively, you can serve this as a cold dish. Before adding toppings, simply cover and refrigerate for an hour or two.)
This dish will easily serve a family of four (well, depending on everyone's appetites). You can always halve this dish if you prefer, or make the full recipe and have cold soba noodles for lunch the next day!
Tofu, Western style. Pictured with white rice, but makes a classic U-S-A dinner when served with salad, baked potato, and your favorite green veggie.
London Broil Marinated Tofu
- 1 pound (16 ounces) organic, non-GMO extra-firm tofu (pressed; see Notes)
- 6 large garlic cloves, minced
- 2 tablespoons + 2 teaspoons balsamic vinegar
- ¼ cup freshly squeezed lemon juice
- ¼ cup whole grain or Dijon mustard
- ¼ cup agave nectar (or other sweetener of your choice, though you may have to adjust amount)
- ¼ cup olive oil
- 1 tablespoon + 1 teaspoon vegan Worcestershire sauce (I use Annie's Naturals)
- 1 tablespoon + 1 teaspoon tamari (or substitute soy sauce, if gluten is not a concern)
- 2 teaspoons dried oregano
- 2 teaspoons dried rosemary
- 2 teaspoons dried thyme leaves
- Pinch of red pepper flakes
- Salt and pepper to taste
- Slice tofu into bite-sized cubes and place in a plastic storage container.
- Place all of the remaining ingredients in a bowl and whisk together with a fork. (Tip: If you're unsure of how much salt and pepper to add to the marinade, skip it -- you can shake salt and pepper directly onto the tofu once it's in the pan cooking.)
- Pour half of the marinade over the tofu (reserve the other half) and lightly toss to coat all the pieces. Seal the storage container and marinate for 20 to 30 minutes.
- Drain tofu, returning the marinade from the tofu to the reserved marinade.
- Add a few spritzes of olive oil to a large pan and place over high heat. Cook tofu a few minutes on each side until golden brown (if you skipped adding salt and pepper to the marinade, now's the time to shake some on the tofu).
- Remove pan from heat and allow tofu to rest for 1 minute. Pour reserved marinade over tofu in hot pan, and quickly toss to coat.
- Transfer tofu to a serving dish and serve immediately.
Tofu is made with water and packed in water, so it's crucial that you drain and press it before attempting to cook with it. (I avoid this step by buying vacuum-packed extra-firm tofu whenever possible. Trader Joe's carries it as of the time of this recipe post!) If you can't find vacuum-packed (and don't have a tofu press), simply line a plate with paper towels, place the tofu block on the paper towels, and put another layer of towels on top of the tofu. Put another plate or a cutting board on top of the paper towels. Weigh it down with heavy books or cans. Drain the water that has been pressed out of the tofu every thirty minutes or so.
A melt-in-your-mouth crust that you can make ahead of time means empanadas any time you want them.
Flaky Banana and Black Bean Empanadas
- 2 cups all-purpose flour (plus more as needed)
- ⅛ teaspoon salt
- 1 cup nonhydrogenated vegan shortening, cold, not room temperature (I use Earth Balance) and cut into cubes
- ½ cup plant-based milk (I use almond milk)
- 2 tablespoons white wine or cooking wine (this adds flavor and keeps ingredients from sticking while avoiding excessive oil; if you don't have wine, you can use water)
- 1 teaspoon olive oil (or avoid oil altogether by adding more water or white wine to keep ingredients from sticking)
- 1½ cups yellow onion, diced
- 2 cloves garlic, minced
- 1 15-ounce can black beans, drained and rinsed
- 2 cups banana, diced
- ¼ teaspoon cayenne pepper
- ½ teaspoon coriander
- ½ to 1 teaspoon salt (to taste)
- ¼ cup cilantro, chopped
- In a large bowl, combine 2 cups of flour and salt.
- Add the shortening cubes to the flour mixture, cutting it in until the dough is crumbly. You can do this with two knives or with your fingertips.
- Add the plant-based milk, and with a wooden spoon, gently mix everything together. If necessary, you may add another tablespoon or so of flour -- just enough so that you can form the dough into a ball that's not overly sticky and wet.
- With your hands, gather the dough into a ball and knead gently several times so that it holds together.
- Wrap in plastic wrap and refrigerate for at least 30 minutes (see Notes). While the dough is chilling, you can make the empanada filling.
- Heat white wine or cooking wine and oil (if using) in a large skillet, then add onions. Saute for 4 to 5 minutes, or until soft and translucent.
- Add beans and garlic, reduce heat to medium, and cook for about 3 minutes.
- Gently stir in bananas, cayenne pepper, coriander, and ½ teaspoon salt and cook 2 to 3 more minutes. You want the bananas to soften and the spices to become fragrant. Taste mixture and add the additional ½ teaspoon salt (or add to taste) if needed.
- Remove from heat and stir in cilantro.
- Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
- Remove dough from refrigerator and divide in half. Re-wrap one half with plastic wrap and return it to the refrigerator.
- With a knife, divide the half of the dough ball you're working with into 8 equal pieces.
- Quickly roll one of the dough pieces into a ball with your hands. On a lightly floured work surface, roll out the ball to a 4½ to 5-inch round. (Be sure your surface and your rolling pin stay lightly floured so the dough doesn't stick; I keep the flour next to me to add a small pinch as I need it.)
- Fill the dough round with approximately 2 tablespoons of filling, and brush edges of dough round with water.
- Fold dough round in half, press to close, and crimp edges with a floured fork to seal (if your fork gets sticky, dip in flour after each crimp you make). If you're a perfectionist (I'm a perfectionist), use a fluted pastry wheel or sharp knife to cut excess dough from the crimped edge to create a more streamlined curve.
- Transfer to the parchment-paper-lined baking sheet and repeat with remaining 7 dough balls and filling. Transfer baking sheet of 8 empanadas to the refrigerator and repeat the whole process with the other half of the dough you have wrapped in the refrigerator.
- Chill both trays of empanadas on the baking sheets for at least 10 minutes before baking (they can be chilled overnight if you are making ahead of time, just be sure to cover them). Bake empanadas for 20 to 25 minutes, or until golden brown.
- Cool 5 minutes on baking sheet before serving with sriracha, tabasco, or hot sauce of choice, and other favorites (think non-dairy sour cream, avocado slices, quinoa, brown rice, a green salad, etc.).
This dough will make 16 empanadas, and can be made ahead of time! If you're not using the dough immediately, divide in half, wrap each ball in plastic wrap, place in refrigerator, and use the following day. Alternatively, place dough in freezer bags and store in freezer until ready to use.
Serve these fellows piled on top of spaghetti, or smother them in homemade marinara and make a classic ‘meatball’ sub.
Tip: Do a little extra prep work for a really special dinner: Make a quick batch of cashew Parmesan cheese (super easy, and needed for this recipe anyway!), prepare a classic marinara, and/or bake a loaf of rustic bread.
Great Aunt Mary's Eggplant Meatballs
- 2 pounds eggplant, cubed (skin left on)
- Olive oil (a few spritzes to lightly coat eggplant)
- Salt and pepper to taste
- 1 cup finely diced yellow onion
- 6 garlic cloves, minced
- 1 cup panko (plus ½ cup more if needed)
- 3 teaspoons Italian seasoning
- 1 teaspoon dried basil (or 3 teaspoons of chopped fresh basil)
- 2 tablespoons cashew Parmesan cheese
- Preheat oven to 400 degrees.
- In a large bowl, spritz eggplant cubes with olive oil and sprinkle with salt and pepper. Toss to fully coat.
- Line two baking sheets with parchment paper and spread eggplant cubes on baking sheets. Roast for 20-30 minutes, tossing once halfway through to ensure even cooking. When the eggplant are tender, remove from oven, transfer to a large bowl (do not discard parchment paper), and allow to cool for five minutes or so. Mash the eggplant with a potato masher or pulse a few times in a food processor.
- Add diced onion and minced garlic to the eggplant mixture and stir together with a wooden spoon. Stir in 1 cup of panko, Italian seasoning, basil, and cashew Parmesan cheese. Taste mixture and add more salt and pepper if necessary. Mixture should be moist enough to roll into a ball but not overly wet -- if it's too wet, add some or all of the remaining ½ cup panko.
- Scoop out 2 tablespoons or so of the mixture into your hand and shape into ball (slightly smaller than a golf ball). Place on the same parchment-paper-lined baking sheet you used for the eggplant cubes. Repeat until all the mixture is used.
- Bake for 30 minutes, turning at the halfway point so that sides are evenly browned.
- Remove eggplant meatballs from oven and let set for 5 minutes before serving over pasta with marinara or in an eggplant meatball sandwich.
Once baked, your eggplant meatballs will get firmer as they cool. I recommend making ahead of time and reheating them in marinara in a saucepan over the stove when you're ready to serve. Makes around 24.
Possibly the ultimate in comfort food.
Veggie Pot Pies
- 1 batch of vegan biscuits (here's my super-easy perfect biscuit recipe)
- 1 to 2 teaspoons olive oil
- 1 cup red or yellow onion, diced
- 2 garlic cloves, minced
- 2 tablespoons of cornstarch (+ 2 tablespoons of water)
- 1 cup red-skinned potato (skin left on), diced
- 1 tablespoon cooking wine or white wine
- 2 cups vegetable broth
- ¼ cup almond milk
- 1 teaspoon dried thyme leaves
- 1 teaspoon parsley
- 2 bay leaves
- 1 cup frozen mixed vegetables (carrots, peas, corn, green beans, whatever you like) or substitute 1 cup of fresh mixed vegetables (diced) of your choice
- Sea salt and black pepper
- 1 to 2 tablespoons non-dairy butter (I use Earth Balance)
- Preheat oven to 425 degrees F.
- Start by mixing up one batch of perfect biscuits. Cut the biscuits out and set them aside, leaving them unbaked.
- In a medium pan, heat 1 to 2 tablespoons of olive oil. Add onion and garlic and cook until soft and translucent, about 2 minutes. While the onions and garlic are cooking, in a small bowl, stir together the cornstarch and water until it's smooth and no lumps remain. Set aside.
- Add potatoes and wine to the onion pan, season with salt and pepper, and cook for 5 minutes, stirring frequently.
- Add the vegetable broth, almond milk, thyme, parsley, bay leaves, and cornstarch + water mixture to the pan. Bring to a boil, reduce heat, and cook for 3 to 4 minutes.
- After the sauce has thickened, add the frozen mixed vegetables (or fresh vegetables) to the pan. Season with additional salt and pepper to taste (I recommend starting with ¼ teaspoon of salt and a few shakes of pepper, tasting, and adding more as necessary; make sure to season well so that your sauce is not bland). Cook the entire mixture on a low heat for another 5 minutes or so. Remove from heat and discard the 2 bay leaves.
- Set 6 ramekins on top of an aluminum-foil-covered baking sheet (this will catch any overflow). Divide the mixture evenly between the 6 ramekins. (If you prefer, you can skip the individual ramekins and pour the mixture into an 8" x 8" baking dish.)
- Top with biscuits and brush each biscuit with melted vegan butter.
- Bake for 15 to 17 minutes (until biscuits are golden and you see the filling bubbling up). Let cool for a few minutes before serving.
Ramekins are small, and really only provide a few bites. I suggest doubling this recipe (and using a baking dish if you don't have 10-12 ramekins) if you're feeding more than two or three people or you want leftovers!
The hearts of your pulled-pork-loving buddies will skip a beat.
BBQ Pulled Jackfruit Tacos
- 1 20-ounce can of young green jackfruit in water or brine (not in syrup!)
- ½ cup chopped shallots (or yellow onion, if you prefer)
- 2 teaspoons olive oil
- 1 tablespoon certified-vegan brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1 teaspoon cumin
- 1 teaspoon chili powder
- ¼ to ½ teaspoon of cayenne pepper (or more to taste; if your BBQ sauce has a kick, you may not want to go too heavy on the cayenne)
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- 1 teaspoon celery salt
- 1 teaspoon dried oregano
- ½ cup barbecue sauce (plus more for dressing tacos)
- ¼ cup water
- Tortillas or taco shells (whatever your preference)
- Avocado, shredded purple cabbage, vegan sour cream, cilantro, or your favorite toppings
- Drain, rinse, and dry jackfruit. Cut off the hard, center core portion of the fruit (just as you would cut off the center core of a pineapple wedge) and discard. Place in mixing bowl. Use a fork to somewhat shred the chunks of jackfruit (you don't have to go crazy; as it softens while cooking, you'll be able to further shred it). Set aside.
- In a small bowl, mix together brown sugar, paprika, salt, cumin, chili powder, cayenne pepper, onion powder, salt, and oregano. Pour this mixture over the jackfruit and toss to coat.
- In another small bowl, whisk together barbecue sauce and water.
- In a skillet, heat olive oil and saute shallots for 2-3 minutes. Add the seasoned jackfruit and cook for 3 minutes, stirring frequently so as to get the jackfruit fully colored by the spices.
- Add the barbecue sauce mixture to the skillet and cook, covered, on a low heat for 20 minutes (until jackfruit is tender), stirring occasionally to make sure it doesn't stick to the pan or burn.
- Heat up your tortillas or taco shells, and spoon out a generous portion of the barbecued jackfruit on top, adding a bit more barbecue sauce if desired. Garnish with slices of avocado, shredded purple cabbage, vegan sour cream, cilantro, or your favorite toppings.
Yes — you should definitely buy fresh cranberries while you can.
Tip: Serve with your favorite salad for a hearty, satisfying dinner.
Cranberry Farro with Smoky Tempeh, Green Onions, and Toasted Pecans
- 1 cup dry farro
- ½ teaspoon salt
- ½ cup halved fresh cranberries
- 2 teaspoons granulated sugar
- ½ cup thinly sliced green onions
- ½ cup chopped fresh parsley (loosely packed)
- ½ cup pecan pieces
- 6 ounces smoky tempeh, cut into bite-size pieces (I use Organic Fakin' Bacon Tempeh Strips from Lightlife)
- Olive oil
- Cook the farro according to label instructions, using half water, half vegetable broth (if you don't have veggie broth, using only water is fine). Drain farro thoroughly, transfer to serving dish, and fluff with a fork along with ½ teaspoon salt.
- Cut cranberries in half and toss in 2 teaspoons of granulated sugar. Set aside.
- In a skillet with just a splash of oil, heat smoky tempeh over medium heat until hot all the way through. Toss in the pecan pieces and keep everything in the pan moving so the pecans don't burn, about 2 minutes.
- Mix tempeh and pecan mixture along with green onions and parsley into farro. Toss in cranberries. Drizzle with just a touch of olive oil, if desired. Serve immediately.
Tender, crispy, savory, creamy, and sweet all meet up for dinner.
Rosemary Cauliflower Steaks with Cauli-Avocado Purée and Caramelized Onions
- 2 heads of cauliflower (to make 4 thick cauliflower steaks + cauliflower purée)
- 1 to 2 tablespoons dried rosemary (depending on size of steaks)
- 1 teaspoon salt, plus more to taste
- Freshly ground black pepper to taste
- 2 to 3 tablespoons Earth Balance spread
- ½ to ¾ cup avocado
- 2 garlic cloves
- 2 red onions, thinly sliced
- Preheat oven to 400 degrees.
- Remove leaves and trim stem end of cauliflower heads, leaving core intact (this is important -- this is what holds the cauliflower steaks together). Place cauliflower, core side down, on a work surface. Using a large knife, slice cauliflower directly down the center of the core (so you have 2 halves). Cut one 1-inch steak out of each half, slicing just to the left and then just to the right of the center core to get steaks. Set steaks aside.
- Take all of the remaining cauliflower florets (that are not part of the 4 steaks) and place in a large pot. If some florets are very large, chop them down a bit first. Cover florets with water, place pot on stove top, cover, and bring to a boil (just as you would do for mashed potatoes). Once water is boiling, reduce heat and boil until cauliflower is very soft (a fork goes in without pressure).
- Place red onion slices into a skillet with a drizzle of olive oil and salt and pepper to taste. Cook until they become deep purple, stirring frequently (about 30 minutes).
- While florets are boiling, melt Earth Balance and stir in dried rosemary, ½ teaspoon of the salt, and freshly ground black pepper. Using a pastry brush, brush this mixture onto both sides of cauliflower steaks, including the steaks' sides. Heat a cast-iron skillet (or a regular pan, if you don't have one) until it's very hot. Working in 2 batches, pan-sear cauliflower steaks until golden brown, about 3-5 minutes per side (or longer if you prefer them darker). Transfer steaks to a baking sheet. Roast cauliflower steaks until tender, about 10-15 minutes.
- While the steaks are roasting in the oven, drain the finished cauliflower florets. Place florets in a food processor with ½ to ¾ cup avocado, 1 to 2 garlic cloves, ½ teaspoon of the salt, and freshly ground pepper. Purée until creamy and smooth. (You may have to do this in 2 batches if your food processor's bowl isn't large enough.) Serve immediately.
NYC apartment = no grill. By all means, use one if ya got one.
Tip: Serve with arugula and tomatoes splashed with balsamic vinegar, and cranberry wild rice with toasted almonds and pumpkin seeds (pictured). Or, choose your favorite flavorful side dish and salad.
Pan-Seared Portobellos with Marjoram and Thyme
- 4 portobello mushrooms, cleaned and stems trimmed to be flush with caps
- ⅛- ¼ cup Earth Balance or olive oil (depending on size of mushrooms)
- ½ teaspoon dried thyme leaves
- ½ teaspoon dried marjoram leaves
- salt and freshly ground black pepper, to taste
- In a large skillet, place Earth Balance or olive oil, thyme and marjoram. Heat until mixture begins to bubble.
- Add mushrooms (with the top side down) and reduce to medium heat. Cover, and cook 3 minutes. Turn mushrooms and cook flip side until tender when pierced with a knife (3-5 minutes).
- Serve hot -- whole, sliced in half, or sliced in strips.
“Darbster Bistro put its own creative twist on the crab cake and introduced what is now its signature dish: the Palm Cake. Wonderfully seasoned, crispy on the outside, and moist on the inside, it’s an appetizer, entrée, or a sandwich.” — Gene Baur, Living the Farm Sanctuary Life
Photo by: APB: Eats
Hearts of Palm Cakes with Dill Mayo
Author: Darbster Bistro / "Living the Farm Sanctuary Life" via APB: Eats
- 1 cup raw cashews
- 2 dates
- ½ cup water
- 1 ½ tablespoon apple cider vinegar
- 2 teaspoons lemon juice
- ¼ teaspoon garlic powder
- ½ teaspoon dried dill or 1 teaspoon fresh
- Pinch of salt and ground black pepper
- 2 tablespoons extra-virgin olive oil
- ½ red onion, chopped
- 1 red bell pepper, chopped
- ½ teaspoon mild chili powder
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- ½ teaspoon ground black pepper
- ¼ cup Bragg Liquid Aminos
- 1 28-ounce can sliced hearts of palm, rinsed
- 2 ½ cups panko breadcrumbs
- ½ cup vegan mayonnaise (such as Hampton Creek's Just Mayo)
- 1 green onion, thinly sliced
- 1 to 2 teaspoon vegan butter, preferably Earth Balance spread
- In a blender, combine the cashews, dates, water, vinegar, lemon juice, garlic powder, dill, salt, pepper, and oil. Purée, adding more water as needed to achieve the desired consistency.
- Coat a medium skillet with oil and heat over medium heat. Add the red onions and bell peppers and cook until soft, 6 to 7 minutes.
- Add the chili powder, onion powder, garlic powder, and black pepper to the skillet and cook for 1 minute.
- Add the Liquid Aminos to the pan and quickly stir for about 15 seconds. Remove from the heat and transfer to a bowl. Cover the bowl and transfer it to a refrigerator to chill for at least 30 minutes.
- In a food processor, add the hearts of palm. Pulse to a coarse, even consistency, but do not purée them. Transfer to a large mixing bowl and add the chilled veggies, 1 ½ cups of the panko, the vegan mayonnaise, and green onions and mix well. Form into 8 cakes and roll them in the remaining 1 cup panko.
- In a wide skillet, melt the vegan butter over medium-high heat. Add as many cakes as will comfortably fit in the pan and fry them for 4 minutes per side. Repeat this process until you have cooked all the cakes.
- Serve each cake with a dollop of the dill mayo.
Pair with garlic rice, Southern cornbread, or tortilla chips for the perfect sweet + savory combination.
Tip: Try my easy cornbread recipe — it’s, um, easy. Plus, golden, fluffy, and perfect with chili.
Sweet and Simple Chili Con 'Carne'
- 1 tablespoon Earth Balance (or other vegan butter)
- 1½ cups chopped yellow onion
- 1 cup peeled and chopped carrot
- 1 cup chopped celery
- 2 cloves garlic, minced
- ½ cup vegetable broth
- 2 tablespoons freshly squeezed lemon juice
- 1½ teaspoons of sea salt
- ½ teaspoon dry mustard
- 2-4 tablespoons of chili powder (depending on heat preference -- add even more if desired)
- 1 teaspoon distilled white vinegar
- ¾ cup homemade ketchup (get my recipe here, or use your favorite store-bought artisanal ketchup (Heinz or grocery-store brands could be overpowering)
- 2 teaspoons vegan Worcestershire sauce (such as Annie's Naturals)
- 1 tablespoon + 1 teaspoon vegan brown sugar
- 1 quart tomato juice
- 2 15.5-ounce cans of dark red kidney beans, rinsed
- 12 ounces of vegan 'beef' crumbles (such Beyond Meat, Gardein, or Smart Ground), browned in a skillet
- Scallions, cilantro, diced jalapenos, chopped avocado, non-dairy sour cream, non-dairy cheese... (you get the idea)
- In a large, deep skillet, heat the Earth Balance until melted. Add the the onion, carrot, celery, and garlic to the skillet and sauté for 5 minutes. Don't allow garlic to burn.
- Add the vegetable broth, lemon juice, salt, dry mustard, chili powder (I recommend starting with 2 tablespoons and adding more to taste as chili cooks), vinegar, catsup, Worcestershire sauce, brown sugar, and tomato juice to the skillet. Combine everything with a wooden spoon. Cover and simmer on low for 20 minutes, stirring occasionally.
- Add kidney beans and browned vegan beef crumbles. Simmer for another 10-15 minutes. Taste chili, and add more heat, salt, or sweet if desired.
- Top with whatever you love, and serve with rice, Southern cornbread, or tortilla chips.
Not familiar with strascinati? It’s made by dragging small pieces of dough by hand.
Note: Be sure to make a batch of basil-cashew pesto first — this recipe calls for it!
Pesto Strascinati with Sauteed Portobellos
- 1 batch of basil-cashew pesto (get the recipe at APB: Eats)
- 5 portobello mushrooms, stems removed and sliced into ¼-inch-thick slices
- 1 pound of strascinati pasta (such as Bela Italia's Strascinati Pugliesi)
- 3 teaspoons Earth Balance spread
- 1 teaspoon good-quality olive oil
- Salt and pepper to taste
- Red pepper flakes to garnish
- In a large pot, cook pasta according to bag or box directions. Drain and return to pot.
- Add the basil-cashew pesto to the pasta and toss carefully to distribute the pesto evenly.
- In a large skillet, heat Earth Balance spread and olive oil over medium heat. When the mixture is hot, add portobello slices, season with salt and pepper to taste, and saute for around five minutes.
- Add the portobellos to the pot of pasta and toss again. Garnish with red pepper flakes for a little heat and color, if desired.