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

by In Appetizers, Sandwiches and Salads, Side Dishes Leave a comment

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...)
 
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This recipe is too simple for measurements and quantities. Make as much or as little as you want!
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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!

 

creamy lumaconi pasta with garlic and fresh thyme

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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
 
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Creamy, garlicky, herby, yummy. Add cooked green peas to this if you're a fan!
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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.

 

 

garlic rosemary mashed potatoes

by In Side Dishes Leave a comment

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
 
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Measurements are hardly needed: You can add everything to taste!
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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.

 

mexican street corn (elote), vegan style

by In Side Dishes, Snacks Leave a comment

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
 
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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.
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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.

 

crispy oven-baked french fries

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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
 
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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.
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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.

 

great aunt mary’s eggplant meatballs

by In Appetizers, Main Dishes, Side Dishes Leave a comment

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.

eggplant meatballs2

Great Aunt Mary's Eggplant Meatballs
 
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Ingredients
  • 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
Instructions
  1. Preheat oven to 400 degrees.
  2. In a large bowl, spritz eggplant cubes with olive oil and sprinkle with salt and pepper. Toss to fully coat.
  3. 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.
  4. 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.
  5. 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.
  6. Bake for 30 minutes, turning at the halfway point so that sides are evenly browned.
  7. Remove eggplant meatballs from oven and let set for 5 minutes before serving over pasta with marinara or in an eggplant meatball sandwich.
Notes
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.

 

easy tahini-free rosemary hummus

by In Appetizers, Side Dishes, Snacks, Soups, Sauces, and Such Leave a comment

Foregoing the tahini called for in many hummus recipes means dropping lots of fat without sacrificing the creamy texture or rich flavor.

hummus

Easy Tahini-Free Rosemary Hummus
 
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Ingredients
  • 2 15-ounce cans chickpeas (garbanzo beans) drained (liquid reserved) and peeled (see Notes below!)
  • 2 cloves garlic
  • 4 tablespoons freshly squeezed lemon juice
  • 3 to 4 tablespoons olive oil
  • 1½ teaspoons salt
  • 2 tablespoons dried rosemary
  • Paprika or smoked paprika for serving (optional)
Instructions
  1. Add chickpeas, garlic, lemon juice, 3 tablespoons of the olive oil, salt, and rosemary to a food processor. Blend until smooth and creamy, stopping to scrape down the sides of the bowl as many times as necessary until everything is well blended. If needed, add some of the reserved chickpea water one tablespoon at a time and/or the remaining tablespoon of olive oil and continue blending until hummus reaches your desired consistency.
  2. Transfer to a bowl. Drizzle with a touch of olive oil and sprinkle with paprika or smoked paprika before serving (if desired).
Notes
Using peeled chickpeas means pinching the skins off each bean by hand, and it takes some time! Don't bother if you want the extra fiber from the skins (or don't mind a more rustic hummus), but know that removing them will make the hummus much creamier. Personally, I put on some music and just get in the peeling zone...

 

chipotle cole slaw

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Light on the mayo, heavy on the crunch, and just a touch of heat. 

chipotle slaw

Chipotle Cole Slaw
 
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Light on the mayo, heavy on the crunch, and just a touch of heat.
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Ingredients
  • 4 cups shredded purple cabbage
  • 1¼ cup chopped celery
  • ¼ cup chopped green onion
  • ¼ cup chopped cilantro
  • ⅓ cup + 2 tablespoons vegan mayo (Just Mayo is my favorite)
  • 2 cloves garlic, minced
  • 2 teaspoons chopped chipotle peppers + 2 teaspoons of adobo sauce (Never bought this before? Cans of "chipotle peppers in adobo sauce" are usually located in the international aisle of the grocery store with other Mexican and Latin ingredients.)
  • ½ teaspoon salt
  • Sunflower seeds for garnish (optional)
Instructions
  1. In a large bowl, combine shredded cabbage, chopped celery, chopped green onion, and chopped cilantro.
  2. To make the dressing, combine vegan mayo, minced garlic, chopped chipotle peppers, adobo sauce, and salt.
  3. Pour dressing into cabbage mixture, toss to combine, and chill.
  4. Before serving, garnish with sunflower seeds if desired.

 

oven-baked potato pancakes

by In Appetizers, Breakfast, Side Dishes, Snacks Leave a comment

Potato pancakes, versatile is thy name. Try these for breakfast or lunch, or as a dinner appetizer, a side dish, a snack…
Tip: Be sure to make a batch of cashew Parmesan cheese first — it takes just a minute to put together and this recipe includes it! 

Potato Pancakes

Oven-Baked Potato Pancakes
 
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Be sure to make a batch of cashew Parmesan cheese first -- it takes just a minute to put together and this recipe includes it.
Author:
Ingredients
  • 4 large red potatoes, shredded and drained well (tip: use cheesecloth or a nut milk bag to squeeze out as much liquid as possible)
  • ¼ cup diced shallots
  • ¼ cup thinly sliced green onion
  • 2 cloves minced garlic
  • 2-3 tablespoons chopped fresh parsley plus extra for garnish
  • 2 flax eggs (2 tablespoons ground flax seed + 6 tablespoons of water)
  • ¼ cup white whole-wheat flour
  • 2 tablespoons panko
  • heaping ¼ cup cashew Parmesan cheese (get the recipe at APB: Eats)
  • natural sea salt and freshly ground pepper to taste (start with about ¼ teaspoon of each, but you'll probably need to add more)
  • 1 teaspoon olive oil
  • non-dairy sour cream (optional for serving)
Instructions
  1. Preheat oven to 400 degrees.
  2. Combined shredded potatoes, olive oil, shallots, green onions, garlic, parsley, and flax eggs in a large bowl.
  3. Add in flour, breadcrumbs, non-dairy Parmesan cheese, salt and pepper and mix to combine. (Taste mixture and add additional salt and pepper as necessary. Make sure they are sufficiently salted so they're not bland.)
  4. With slightly oiled hands, make 8 thin potato pancakes and place them on a prepared baking sheet (you can spritz olive oil directly onto baking sheet, or place a sheet of parchment paper down first).
  5. Bake for 30 minutes, flipping pancakes at the halfway point. They should be golden brown in color.
  6. Serve immediately with a dollop of non-dairy sour cream and and fresh parsley -- applesauce goes great with them, too!

 

garlic-stuffed baby eggplant

by In Appetizers, Side Dishes Leave a comment

Admit it — without the recipe title, you didn’t know what they were, right?
Tip: Baby eggplant make a great appetizer or side dish when served with fresh-baked bread, or try serving them over spaghetti with classic marinara for a simple and delicious main course.


Garlic-Stuffed Baby Eggplant
 
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Baby eggplant make a great appetizer or side dish when served with fresh-baked bread, or try serving them over spaghetti with classic marinara for a simple and delicious main course.
Author:
Ingredients
  • Baby eggplants (as many as you want to use)
  • Several garlic cloves (amount depends on how many baby eggplants you're making)
  • Fresh oregano or basil
  • Olive oil
  • Salt and freshly ground black pepper, to taste
  • Freshly squeezed lemon juice (optional)
Instructions
  1. Preheat oven to 450 degrees.
  2. Thinly slice a clove or two of garlic (more if necessary).
  3. Slice an "X" on the bottom of each eggplant, about a ½-inch deep. (Leave the stem intact.)
  4. Press a slice or two of garlic with a bit of oregano or basil into each "X" at the bottom of the eggplants.
  5. Arrange eggplants in a glass baking dish, season with salt and pepper, and drizzle them with olive oil (and a bit of lemon juice, if desired).
  6. Cover the baking dish with aluminum foil, making sure not to touch the eggplants with the foil. Roast, basting frequently with the oil in the dish, until the eggplants are very soft, 30-40 minutes.
  7. Remove foil and roast for 5-7 more minutes.

 

shaved brussels sprouts with whole-grain mustard sauce

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This is too good. You might pass out. (Recipe from Vedge Restaurant chef/owners Rich Landau and Kate Jacoby.)

Shaved Brussels Sprouts With Whole-Grain Mustard Sauce

Shaved Brussels Sprouts with Whole-Grain Mustard Sauce
 
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This is too good. You might pass out. (Recipe from Vedge Restaurant chef/owners Rich Landau and Kate Jacoby.)
Author:
Ingredients
  • ½ cup vegan mayo (note from APB: Eats: try Hampton Creek's Just Mayo)
  • 2 tablespoons whole-grain mustard
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 1 pound Brussels sprouts, 2 or 3 layers of outer leaves removed and bottom cores cut off
  • 2 tablespoons olive oil
  • 2 teaspoons minced garlic
Instructions
  1. To make the sauce, whisk together the vegan mayo, mustard, 1 tablespoon water, ½ teaspoon of the salt, and ½ teaspoon of the pepper in a small bowl. Set aside.
  2. Run the Brussels sprouts through the slicer blade of a food processor or carefully shave on a mandoline.
  3. Heat the olive oil in a large saute pan over high heat. Just as the oil starts to ripple, add the garlic and the shaved Brussels sprouts. Sear for 30 seconds, then stir to prevent the garlic from burning.
  4. Add the remaining ½ teaspoon salt and ½ teaspoon pepper, then allow the Brussels sprouts to sear for 4 to 5 minutes, stirring occasionally so they brown evenly.
  5. Transfer the Brussels sprouts to a serving dish, drizzle the mustard sauce on top, and serve.

 

cranberry wild rice with toasted almonds and pumpkin seeds

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One of my autumn favorites, and perfect for the holidays.

cranberry wild rice with toasted almonds and pumpkin seeds

Cranberry Wild Rice with Toasted Almonds and Pumpkin Seeds
 
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One of my autumn favorites, and perfect for the holidays.
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Ingredients
  • 1 cup uncooked wild rice
  • 2 ½ cups water
  • 1 tablespoon Earth Balance spread
  • 1 ½ cups chopped yellow onion
  • 2 ½ cups vegetable broth, heated
  • 2-3 cloves of garlic, finely chopped
  • ¼ teaspoon salt
  • 1 cup dried cranberries
  • ½ cup slivered almonds
  • ½ cup pumpkin seeds
Instructions
  1. Preheat oven to 350 degrees.
  2. Clean wild rice by putting it in a strainer and running cold water over it, tossing it around with your fingers.
  3. Lightly coat an 8” x 8” x 2” baking dish with olive oil.
  4. Place wild rice and water in a 2-quart saucepan. Heat until boiling, stirring occasionally, then reduce heat to low. Cover and cook for 30 minutes, then drain (rice should not have absorbed all the water).
  5. Heat Earth Balance in a skillet. Cook onion over medium heat for just a few minutes until it gets a bit translucent and tender. Do not caramelize or overcook.
  6. Mix wild rice and onion mixture in prepared baking dish.
  7. Combine heated vegetable broth, salt, and garlic and pour over rice mixture.
  8. Cover and bake 1 hour and 15 minutes. Stir in cranberries. Recover and bake another 15 minutes (or until water is absorbed).
  9. In a dry skillet, spread almond slivers and pumpkin seeds in a single layer. Place over a medium heat, making sure to move them frequently so they don’t burn (this should only take a few minutes).
  10. Toss almond and pumpkin seed mixture into rice mixture and serve immediately.

 

baby yukon gold potatoes with creamy worcestershire sauce

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A can’t-miss recipe courtesy of Vedge Restaurant chef/owners Rich Landau and Kate Jacoby. My only change? Using baby Yukon Golds instead of fingerlings. Choose your favorite.

Baby Yukon Gold Potatoes in Worcestershire

Baby Yukon Gold Potatoes with Creamy Worcestershire Sauce
 
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A can't-miss recipe courtesy of Vedge Restaurant chef/owners Rich Landau and Kate Jacoby. My only change? Using baby Yukon Golds instead of fingerlings. Choose your favorite.
Author:
Ingredients
  • 1 pound baby Yukon Gold potatoes, scrubbed
  • 2 tablespoons olive oil
  • 1½ teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • ½ cup vegan mayo (preferably Hampton Creek's Just Mayo)
  • 2 tablespoons vegan Worcestershire sauce (such as Annie's)
  • 1 tablespoon Dijon mustard
  • 2 teaspoons sherry vinegar
  • 1 teaspoon vegan sugar (such as Florida Crystals)
Instructions
  1. Preheat oven to 400 degrees.
  2. Toss potatoes in a bowl with the olive oil, 1 teaspoon of salt, and 1 teaspoon of pepper. Transfer to a sheet pan and roast for 15 minutes or until fork-tender.
  3. Remove pan from oven and allow to cool for a few minutes.
  4. While the potatoes are cooling, in a food processor combine the mayo, Worcestershire sauce, mustard, vinegar, sugar, and remaining ½ teaspoon of salt and ½ teaspoon of pepper, and pulse until smooth.
  5. Toss the warm potatoes in a bowl with the sauce and serve immediately.

 

oven-roasted sesame potato wedges

by In Side Dishes 1 Comment

Too easy to bother with measurements. 

Sesame-Roasted Potato Wedges

Sesame Oven-Roasted Potato Wedges
 
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Too easy to bother with measurements!
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Ingredients
  • Baby Yukon Gold potatoes, sliced into wedges (use as many as you like; regular-size Yukon Golds work too, but may take more time to slice)
  • Olive oil (to coat)
  • Sesame seeds (shake on as heavily as you like)
  • Salt and pepper (to taste)
  • Optional: garlic powder
Instructions
  1. Preheat oven to 450 degrees.
  2. Place potato wedges in a bowl; toss in just enough olive oil to coat. Shake on sesame seeds, salt, and pepper (and garlic powder, if desired) to taste.
  3. Lay a sheet of parchment paper on a baking pan.Transfer the potatoes to the lined baking pan and spread out into one layer (do not overlap wedges).
  4. Roast in the oven for 45 minutes to 1 hour or until browned and crisp. (Time will vary based on how many you make; I recommend flipping them at the halfway mark or as one side begins to get golden and crisp.)