cinnamon apple cake

by In Desserts and Sweets Tagged , , , , , Leave a comment

Golden Delicious apples are firm, crisp, and often described as “honeyed.” They have a balanced sweet-tart flavor as well as the necessary acid content and stability for baking. So when I was late to the orchard this year and discovered that this was the last variety of apple the farm was picking, I was not disappointed!

Note: This cake freezes well, too, if you manage not to eat it all when it’s freshly baked! Cut it into individual slices first, then seal the slices in an airtight bag or container before freezing.


Cinnamon Apple Cake
 
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Golden Delicious apples are firm, crisp, and often described as "honeyed." They have a balanced sweet-tart flavor as well as the necessary acid content and stability for baking. So when I was late to the orchard this year and discovered that this was the last variety of apple the farm was picking, I was not disappointed!
Author:
Ingredients
  • 3–5 Golden Delicious apples (or your favorite baking apple), sliced thinly
  • 3 cups of flour
  • 1½ cups of vegan granulated sugar (I use Florida Crystals)
  • 3 teaspoons of baking powder
  • ½ teaspoon of salt
  • 1 cup of canola oil (or any other neutral oil)
  • 1 cup of orange juice
  • 1½ teaspoons of pure vanilla extract
  • 4 "eggs" made from Bob's Red Mill Egg Replacer (follow package instructions, and please see Notes!)
  • Cinnamon (for dusting between apple layers)
  • Vegan powdered sugar (for dusting finished cake)
Instructions
  1. Preheat oven to 350 degrees and prepare a Bundt cake pan with cooking spray.
  2. Using a stand or hand mixer (or you can do this manually), mix well the flour, sugar, baking powder, salt, oil, orange juice, and vanilla extract.
  3. Add the "eggs" to the mixture slowly, mixing/stirring each time you add some, to ensure everything is blended together.
  4. Pour ⅓ of the batter into the Bundt pan. Place one layer of sliced apples, slightly overlapping each other, on top of the batter (see photo). Shake cinnamon on generously over apple layer. Repeat this process two more times (batter, apples, cinnamon; you should end with a layer of apples and cinnamon).
  5. Bake in the middle of the oven for approximately 70 minutes (a toothpick inserted should come out clean).
  6. Remove cake from oven and place on a cooling rack. Allow cake to cool for 20 minutes before inverting it.
  7. Once cake is removed from pan and completely cool, dust with powdered sugar and serve.
Notes
Make sure to check your Bob's Red Mill Egg Replacer to make sure you're not using the gluten-free version of this product. If that's what you have, you'll need to increase the amount of orange juice in this recipe by ¼ cup. Also note that the ingredient measurements for this recipe are based on using this type of egg replacer. I can't guarantee that chicken eggs or any other plant-based egg substitute—such as applesauce or flax "eggs"—will produce the same results!

PS: This cake freezes well, too, if you manage not to eat it all when it's freshly baked! Cut it into individual slices first, then seal the slices in an airtight bag or container before freezing.

 

coconut BLTs

by In Sandwiches and Salads Leave a comment

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
 
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The classic sandwich, recreated.
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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

by In Snacks Leave a comment

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

Coconut Bacon
 
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Great for snacking, salads, tofu scrambles, and recreating the classic BLT.
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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

by In Desserts and Sweets Leave a comment

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
 
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Aquafaba is the trick to light and fluffy dark chocolate mousse without eggs or heavy cream!
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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

by In Appetizers, Snacks Leave a comment

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
 
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So easy to make and so incredibly addictive. Enjoy them hot out of the oven or as a snack the next day.
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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

by In Desserts and Sweets Leave a comment

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
 
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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.
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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

by In Breakfast, Desserts and Sweets, Uncategorized Leave a comment

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
 
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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…)

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!

 

spring strawberry cake

by In Desserts and Sweets Leave a comment

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
 
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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

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

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
 
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Pour it over tortilla chips or make it into a thick dip. Mmm!
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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

by In Main Dishes, Side Dishes Leave a comment

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!
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

by In Breads, Muffins, and Scones, Breakfast Leave a comment

So easy to make, and freezes well, too.


Apple-Walnut Tea Bread
 
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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

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.

 

traditional “meat” lasagna

by In Main Dishes Leave a comment

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
 
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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

by In Desserts and Sweets Leave a comment

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
 
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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

by In Sandwiches and Salads 2 Comments

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
 
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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

by In Breads, Muffins, and Scones, Desserts and Sweets Leave a comment

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
 
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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

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.
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

by In Sandwiches and Salads Leave a comment

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
 
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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

by In Main Dishes, Sandwiches and Salads Leave a comment

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
 
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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

by In Side Dishes Leave a comment

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.
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.

 

cashew ricotta

by In Soups, Sauces, and Such Leave a comment

It’s thick, it’s creamy, it’s easy to put together. Now go make lasagna.
Note: Makes a little over two cups.
Tip: Want it soy-free? Replace the tofu with one cup of raw cashews. See Notes section of recipe for instructions. 

cashew ricotta cheese

Cashew Ricotta
 
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It's thick, it's creamy, it's easy to put together. Want it soy-free? Check the Notes section of this recipe!
Author:
Ingredients
  • 1 cup raw cashews
  • 12 ounces firm tofu, drained (but not pressed) and crumbled
  • 2 tablespoons freshly squeezed lemon juice
  • 1 tablespoon olive oil
  • 2 cloves garlic
  • 1 teaspoon salt (plus more to taste)
Instructions
  1. In a food processor, blend the cashews, ¼ cup of the crumbled tofu, lemon juice, and garlic until mixture becomes a thick paste.
  2. Add the remaining crumbled tofu to the food processor, in batches if necessary, blending until the mixture is creamy and well combined (you may need to scrape down the sides of the food-processor bowl a couple times).
  3. Blend in the salt. Taste and add more if desired, but keep in mind that a recipe that calls for ricotta -- such as lasagna or stuffed shells -- may also call for adding additional salt; you may want to go easy here.
Notes
You can make your cashew ricotta soy-free by replacing the tofu with 1 cup of raw cashews. Since you won't have the water that's in the tofu to make blending easy, be sure to soak the 2 cups of raw cashews in water for at least an hour or more. Then drain the water and blend everything according to instructions.

 

west african peanut stew

by In Main Dishes, Soups, Sauces, and Such Leave a comment

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

West African Peanut Stew
 
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One dish, so many twists: Be creative with your ingredients, garnishes, and the side dish you serve it over!
Author:
Ingredients
  • 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
Instructions
  1. 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.
  2. 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
  3. 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.
  4. Add the sweet potatoes, stir everything together, cover, and simmer for 30 minutes or until potatoes are tender.
  5. Mix in the kale and cook for 10 minutes more. Season with additional salt and pepper to taste.
  6. Serve alone as a stew, or over couscous, quinoa, millet, farro, or white, black, or wild rice. Top with your favorite garnishes.

 

mushroom cacciatore with campanelle pasta

by In Main Dishes Leave a comment

“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

Mushroom Cacciatore with Campanelle Pasta
 
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"Cacciatore" means "hunter" in Italian. (Mushroom hunters will be especially excited about this dish!) Tip: Take five minutes to make a batch of cashew Parmesan cheese (recipe below) -- delicious sprinkled on top! Serve pasta with a side salad and your favorite rustic bread.
Author:
Ingredients
  • 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)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Cook pasta following package direction time for al dente pasta. Drain and transfer to a large bowl.
  6. Remove the bay leave from the mushroom cacciatore, pour over pasta, and toss to coat.
  7. Top with cashew Parmesan cheese and serve with baby arugula with balsamic (or your favorite side salad) and a fresh rustic bread.
Notes
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!

 

chocolate-dipped italian cornmeal cookies (with or without sea salt!)

by In Desserts and Sweets Leave a comment

It’s like a piece of cornbread married a shortbread cookie and they went skinny dipping together in chocolate.
Recipe adapted with modifications from Once Upon a Chef.

chocolate dipped cornmeal cookies

Chocolate-Dipped Italian Cornmeal Cookies (With or Without Sea Salt!)
 
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It's like a piece of cornbread married a shortbread cookie and they went skinny dipping together in chocolate.
Author:
Ingredients
  • ½ cup + 3 tablespoons plant-based butter (I use Earth Balance Soy Free Spread)
  • ½ cup vegan granulated sugar (I used Florida Crystals)
  • ½ teaspoon vanilla
  • 2 flax eggs (2 tablespoons ground golden flax seed + 6 tablespoons water)
  • 11/2 cups + 3 level tablespoons cake flour
  • 1 cup yellow cornmeal
  • 2 teaspoons baking powder
  • ¾ teaspoons salt
  • 1 cup semisweet vegan chocolate chips (I use Ghirardelli)
  • 2 teaspoons coconut oil or vegetable oil (note: if you don't want your cookies to have the faint taste of coconut, go for the flavorless vegetable oil)
  • Sea salt (optional)
Instructions
  1. Preheat oven to 325 degrees.
  2. In a small bowl, make your flax eggs by combining the ground flax and water. Set aside; the mixture will become goopy like an egg within a few minutes (you may need to stir once or twice).
  3. In the bowl of a stand mixer, beat the vegan butter and sugar together for several minutes until the mixture becomes pale in color, creamy, and almost fluffy in appearance. Use a spatula to wipe down sides of bowl as necessary.
  4. Add the vanilla and flax eggs, and beat for another minute until everything is combined.
  5. In a separate bowl, sift together the cake flour, cornmeal, baking powder, and salt. (If you don't have a sifter, use a whisk.)
  6. Add the dry ingredients to the butter mixture. Beat on a low speed until just combined.
  7. Cover the dough and refrigerate for one hour. (If you leave the dough in the fridge longer than this (or even overnight), make sure to take it out and let it come down a bit in temperature. You want the dough to be cool enough to handle but not so cold that the cookies won't spread in the oven.)
  8. Scoop out heaping tablespoons of dough, and roll into balls. Place balls on parchment-paper-lined baking sheets and flatten into disks with your hand. Bake for 14 to 16 minutes, until cookies are pale on top and lightly golden on the bottom. Transfer cookies to a wire rack to cool.
  9. Line a cold baking sheet with parchment paper.
  10. In a double boiler over a medium heat (or in the microwave in 40-second intervals), melt the chocolate chips and your oil of choice together. Dip cookies about halfway into chocolate and transfer to the baking sheet.
  11. Sprinkle cookies with a bit of sea salt (if desired; to please everyone, I like to do half with sea salt, half without), and transfer entire baking sheet to refrigerator so the chocolate will harden and cool quickly.
  12. Store cookies in air-tight container, preferably in the fridge (particularly if it's warm in your home).
Notes
These cookies are extremely versatile. You can add mini vegan chocolate chips to the batter if you prefer that to dipping them after they're baked. If you're not a chocolate fan (gasp!), leave it off and enjoy them plain. You can try dipping the cookie-dough disks into a mixture of cinnamon and sugar before baking for a snickerdoodle-esque twist. Or, try throwing some wild blueberries into the batter. Weeee!

 

soba noodles in peanut sauce

by In Main Dishes Leave a comment

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

Soba Noodles in Peanut Sauce
 
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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.
Author:
Ingredients
  • 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)
Instructions
  1. 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.
  2. Cook soba noodles as directed on package. Be sure to rinse noodles in cold water after draining.
  3. 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).
  4. 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.)
Notes
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!

 

easy cornbread

by In Breads, Muffins, and Scones Leave a comment

Takes just minutes to put this fluffy, golden cornbread together.

Cornbread

Easy Cornbread
 
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Takes just minutes to put this fluffy, golden cornbread together.
Author:
Ingredients
  • 1¼ cups of all-purpose flour
  • ¾ cup cornmeal
  • ¼ cup vegan granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup almond milk
  • ¼ cup canola oil
  • 1 flax egg (1 tablespoon of ground flax seed + 3 tablespoons water)
  • Coconut-oil cooking spray (or other, to prepare pan)
Instructions
  1. Preheat oven to 400 degrees.
  2. Use a whisk to combine flour, cornmeal, sugar, baking powder, and salt in a bowl.
  3. Make the flax egg in a separate small bowl (combine ground flax seed and water; allow to sit for a minute until it gels -- it should be goopy like an egg).
  4. Combine almond milk, oil (or applesauce), and flax egg. Gently fold this wet mixture into the dry mixture only until all ingredients are wet -- do not use a mixer or over-stir. Batter will be thick.
  5. Pour mixture into a prepared 8” x 8” baking pan.
  6. Bake for 20 minutes (toothpick inserted should come out clean).
  7. Let cool for 5 to 10 minutes before slicing and removing from pan.

 

london broil marinated tofu

by In Main Dishes Leave a comment

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

London Broil Marinated Tofu
 
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Serve with salad, baked potato, and your favorite green veggie for a classic Western-style dinner.
Author:
Ingredients
  • 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
Instructions
  1. Slice tofu into bite-sized cubes and place in a plastic storage container.
  2. 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.)
  3. 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.
  4. Drain tofu, returning the marinade from the tofu to the reserved marinade.
  5. 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).
  6. 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.
  7. Transfer tofu to a serving dish and serve immediately.
Notes
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.

 

flaky banana and black bean empanadas

by In Appetizers, Main Dishes Leave a comment

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

Flaky Banana and Black Bean Empanadas
 
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A melt-in-your-mouth crust that you can make ahead of time means empanadas any time you want them.
Author:
Ingredients
For the dough:
  • 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)
For the filling:
  • 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
Instructions
For the dough:
  1. In a large bowl, combine 2 cups of flour and salt.
  2. 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.
  3. 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.
  4. With your hands, gather the dough into a ball and knead gently several times so that it holds together.
  5. Wrap in plastic wrap and refrigerate for at least 30 minutes (see Notes). While the dough is chilling, you can make the empanada filling.
For the filling:
  1. 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.
  2. Add beans and garlic, reduce heat to medium, and cook for about 3 minutes.
  3. 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.
  4. Remove from heat and stir in cilantro.
For the empanadas
  1. Preheat oven to 400 degrees F and line two baking sheets with parchment paper.
  2. Remove dough from refrigerator and divide in half. Re-wrap one half with plastic wrap and return it to the refrigerator.
  3. With a knife, divide the half of the dough ball you're working with into 8 equal pieces.
  4. 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.)
  5. Fill the dough round with approximately 2 tablespoons of filling, and brush edges of dough round with water.
  6. 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.
  7. 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.
  8. 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.
  9. 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.).
Notes
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.

 

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...

 

gingersnap cookies

by In Desserts and Sweets Leave a comment

The classic (and perfect) holiday cookie to serve with coffee or tea.

gingersnaps

Gingersnap Cookies
 
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One of the best holiday cookies to pair with coffee or tea.
Author:
Ingredients
  • 1 cup brown sugar (I use certified-vegan Florida Crystals Organic Brown Sugar)
  • ¾ cup non-hydrogenated shortening (I used Earth Balance Vegan Shortening)
  • ¼ cup molasses
  • 1 flax egg (1 tablespoon ground flax seed + 3 tablespoons of water; mix and let stand a few minutes until goopy like an egg)
  • 2¼ cups all-purpose flour
  • 2 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • ½ teaspoon ground cloves
  • ¼ teaspoon salt
  • Granulated sugar (I used certified-vegan Florida Crystals Organic Cane Sugar)
Instructions
  1. Beat brown sugar, shortening, molasses, and flax egg in a stand mixer or handheld electric mixer on medium speed (this can be done by hand with a spoon but is much easier with a mixer). Make sure ingredients are thoroughly creamed; as they are beaten, the mixture will turn lighter in color.
  2. Stir in all remaining ingredients except granulated sugar until mixture is completely blended. Cover and refrigerate for at least 1 hour.
  3. Heat oven to 375 degrees F and lightly grease baking sheet.
  4. Shape 1 to 2 teaspoons of cookie dough (1 teaspoon for an adorable bite-sized cookie, 2 teaspoons for a larger cookie) into balls. Dip the tops and sides into granulated sugar, leaving only the bottoms uncoated.
  5. Place cookie-dough balls, sugared sides up, about 3 inches apart on baking sheet.
  6. Bake 9 to 11 minutes or just until cookies set. (It's important not to overbake cookies; they may seem very soft when you take them out of the oven, but they'll continue to harden as they cool.) Transfer baking sheet from oven to wire rack for 3 minutes or so to allow cookies to firm up, then transfer cookies from baking sheet to wire rack. Cool completely.
Notes
As a rule, it's best to place cookie dough onto a cold baking sheet. I suggest turning your baking sheets upside down and running cold water on the undersides of them in between their trips into the oven so that each batch of cookies comes out perfectly. This recipe will make 40-50 cookies, depending on the size ball your roll.

 

veggie pot pies

by In Main Dishes Leave a comment

Possibly the ultimate in comfort food. 

veggie pot pies

Veggie Pot Pies
 
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Possibly the ultimate in comfort food.
Author:
Ingredients
  • 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)
Instructions
  1. Preheat oven to 425 degrees F.
  2. Start by mixing up one batch of perfect biscuits. Cut the biscuits out and set them aside, leaving them unbaked.
  3. 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.
  4. Add potatoes and wine to the onion pan, season with salt and pepper, and cook for 5 minutes, stirring frequently.
  5. 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.
  6. 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.
  7. 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.)
  8. Top with biscuits and brush each biscuit with melted vegan butter.
  9. 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.
Notes
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!

 

perfect biscuits

by In Breads, Muffins, and Scones Leave a comment

Light, fluffy, easy, perfect. (Adapted from Alton Brown’s Southern Biscuits recipe.)

biscuits

Perfect Biscuits
 
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Light, fluffy, easy, perfect. (Adapted from Alton Brown's Southern Biscuit recipe.)
Author:
Ingredients
  • 2 cups flour
  • 4 teaspoons baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 tablespoons cold vegan butter (I use Earth Balance), plus a bit more for brushing on top (optional)
  • 2 tablespoons cold vegan shortening (I use Earth Balance)
  • 1 cup plant-based buttermilk, chilled (1 tablespoon apple cider vinegar + just under 1 cup of almond milk; directions follow!)
Instructions
  1. Preheat oven to 450 degrees.
  2. Begin by making the plant-based buttermilk: Place 1 tablespoon of apple cider vinegar in a glass measuring cup. Add plain almond milk up to the 1-cup mark. Stir and chill in refrigerator for 10 minutes.
  3. In a large mixing bowl, combine flour, baking powder, baking soda, and salt.
  4. Using your fingertips (not your palms), cut vegan butter and vegan shortening into dry ingredients until mixture looks like crumbs. (Move quickly -- you don't want the fats to melt.)
  5. Make a well in the center and pour in the chilled plant-based buttermilk. Stir just until the dough comes together -- do not overstir! The dough will be very sticky.
  6. Turn dough onto floured surface, dust top with flour, and gently fold dough over on itself 5 or 6 times. Press down into a 1-inch thick round.
  7. Cut out biscuits with a 3-inch cutter, making sure to push straight down through the dough. Reform any scrap dough, working it as little as possible and continue cutting biscuits until you have 6 (the more you work the dough, the less light and fluffy the biscuits will be, so try to get as many biscuits as possible out of the first cut).
  8. Place biscuits on baking sheet so that they just touch. Brush each biscuit with melted vegan butter (optional). Bake until biscuits are tall and light gold on top, around 15 to 20 minutes.

 

date-caramel chocolate turtles

by In Desserts and Sweets Leave a comment

Decadent, chewy, chocolate caramel candy with health benefits? Yep. Dates are a whole food — they’re rich in fiber, packed with vitamins, and a great source of potassium and calcium.
Note: You or someone you know doesn’t like dates? I have yet to meet a date-hater who didn’t love these! This recipe will make around 15 turtles — my bet is you’ll want to double it!

turtles

Date-Caramel Chocolate Turtles
 
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Decadent, chewy, chocolate caramel candy with health benefits? Yep. Dates are a whole food -- they're rich in fiber, packed with vitamins, and a great source of potassium and calcium.
Author:
Ingredients
  • 8 ounces (1/2 pound or about 1 cup, packed) soft Medjool dates, pitted (be sure your dates are sticky and moist)
  • ¼ teaspoon sea salt, plus more for topping
  • Heaping ¾ cup of non-dairy semisweet or dark chocolate chips (I use Ghirardelli Semi-Sweet Chocolate Baking Chips)
  • 1½ teaspoons coconut oil or vegetable oil (coconut oil will, predictably, give them a faint coconut taste, so go with vegetable oil if you don't want that)
  • 1 cup pecan halves
Instructions
  1. In a food processor, blend the pitted dates until a sticky ball starts to form (patience -- this could take a few minutes and several times scraping down the sides of the food-processor bowl with a spoon to keep things moving)! If your dates are sticky and moist, you should have no problem, but if necessary, add a ½ to 1 teaspoon of warm water while pulsing.
  2. Once you have a paste starting to form, add the ¼ teaspoon of salt and continue to pulse until everything is well combined (it's okay if it's not perfectly blended and creamy). Transfer to a bowl and set aside.
  3. In a double boiler over a medium heat (or in the microwave in 40-second intervals), melt the chocolate and your oil of choice together.
  4. On a parchment-paper-lined baking sheet, arrange pecan halves in groups of four (these are your turtle's four legs -- you can add additional pecan pieces if you're a stickler for anatomical accuracy and want to represent the head and tail, but I find four work best).
  5. Scoop a heaping teaspoon of date caramel into a mound in the middle of the pecans to make the body of the turtle. Push down on the date-caramel mound so that it holds the pecans in place.
  6. Using a spoon, coat the whole fellow in melted chocolate, leaving the ends of the pecans uncovered.
  7. Top turtles with a sprinkle of sea salt. I don't recommend skipping this step -- it's the salty/sweet contrast that makes these so decadent.
  8. Transfer baking sheet to refrigerator for 30 minutes to allow turtles to set up. Serve turtles taken directly from fridge, or let them come to room temperature if preferred. Store in container in freezer or fridge.

 

creamy tomato soup

by In Soups, Sauces, and Such Leave a comment

Tomato soup fans, rejoice! This is about to become your favorite recipe.

Creamy Tomato Soup

Creamy Tomato Soup
 
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Tomato soup fans, rejoice! This is about to become your favorite recipe.
Author:
Ingredients
  • 1 cup raw cashews, soaked in water for at least an hour
  • 1 cup water
  • 2 tablespoons white or cooking wine (optional but recommended)
  • 1 teaspoon olive oil
  • 1½ cups chopped yellow onion
  • 1 cup chopped carrots
  • 1 cup chopped celery
  • 2 tablespoons minced garlic
  • 4 cups vegetable broth
  • 1 28-ounce can San Marzano whole, peeled tomatoes (with liquid)
  • ½ cup chopped fresh basil
  • ¼ cup chopped fresh flat-leaf parsley
  • ¼ cup chopped fresh thyme
  • 1 bay leaf
  • 1¼ teaspoon salt
  • Cracked pepper, to taste
Instructions
For the cashew cream:
  1. Soak raw cashews (do not used roasted cashews!) for at least an hour.
  2. Drain and rinse cashews, place in high-speed blender (such as a Nutribullet or Vitamix), and blend until smooth and creamy. Set aside.
For the soup:
  1. In a large soup pot, heat wine (if using) and olive oil. Lower heat to medium, and add the onion, carrots, celery, and garlic. Cook, covered, stirring occasionally, for 8 to 10 minutes.
  2. Pour vegetable broth and tomatoes (with their liquid) into the soup pot. With a wooden spoon, gently break tomatoes up into chunks. Add the basil, parsley, thyme, bay leaf, salt, and pepper, and bring to a boil. Lower heat and simmer, uncovered, for 40 minutes, stirring occasionally.
  3. Remove bay leaf and discard. Optional: Reserve ¼ cup of the cashew cream for drizzling on individual servings. Pour the remaining cashew cream into soup pot (or use all of it if you're not reserving any for presentation), and stir. Working in batches, transfer mixture to a high-speed blender and puree until smooth and creamy.
  4. Serve with a drizzle of the reserved cashew cream and a basil leaf.

 

mom’s pie crust recipe

by In Desserts and Sweets Leave a comment

Credit where credit is due:  My mom’s got skills!
Note: This makes three pie crusts. If you only need one, you can freeze the rest of the dough for later — because soon you’ll want more pie. 

pie crust

Mom's Pie Crust Recipe
 
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This recipe makes three pie crusts. If you only need one, you can freeze the rest for later!
Author:
Ingredients
  • 2 cups all-purpose flour, plus a few tablespoons more as needed
  • ⅛ teaspoon salt
  • 1 cup nonhydrogenated vegan shortening, cold -- not room temperature (I use Earth Balance)
  • ½ cup almond milk
Instructions
  1. In a large bowl, combine 2 cups of flour and salt.
  2. Add the shortening to the flour mixture in chunks, cutting it in until the dough is crumbly. You can do this with two knives or with your fingertips.
  3. Add the almond 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 sticky and wet.
  4. With your hands, gather the dough into a ball and knead gently several times so that it holds together.
  5. Sprinkle a clean work surface and your rolling pin with flour.
  6. Divide the dough into three equal portions
  7. Roll one portion of the dough into a 11- to 12-inch circle, about 1/16-inch thick.
  8. So that the pie crust is easier to pick up and doesn't tear, carefully bring the top half of the pie crust over the bottom half. Then, gently pick up the pie crust and place it into the lower half of a 9-inch pie pan. Flip the top half back over the other side of the pan.
  9. Gently ease the pie crust in to fit the form of the pan. Using the palms of your hands, gently press the pie crust around the edge of the pan to trim off the excess dough. Add this excess dough to one of your remaining two chunks of dough.
  10. Use your thumb and forefinger to go around the circumference of the pie crust to make a decorative edge (or press the edge with the tines of a fork).
  11. You'll have two pie crusts remaining. If you're making a pudding, pumpkin, or other type of custard pie, you won't need a pie crust for the top. If you're making a fruit pie, however, and want a top crust, simply roll out one of the remaining chunks of dough to place over your fruit filling.
Notes
Pie crusts can be made ahead of time! If you're not using the dough immediately, stop at Step 6. Wrap the three chunks of dough in plastic wrap and place in refrigerator, or place in freezer bags and store in freezer until ready to use.

creamy roasted cauliflower soup

by In Soups, Sauces, and Such Leave a comment

Cauliflower needs a public relations manager — it is anything but bland and boring.
Tip: This soup is warm and savory; for contrast, serve it alongside a crisp, bright salad with apple chunks and a spritz of lemon.

creamy roasted cauliflower soup

Roasted Cauliflower Soup
 
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This soup is warm and savory; for contrast, serve it alongside a crisp, bright salad with apple chunks and a spritz of lemon.
Author:
Ingredients
  • 1 head cauliflower, roughly chopped into large florets
  • 3 cloves garlic, peeled
  • 1 shallot, cut into chunks
  • 2 cups vegetable broth
  • 1 cup light coconut milk
  • ½ teaspoon thyme
  • ½ teaspoon rosemary
  • ½ teaspoon marjoram
  • ½ teaspoon salt, plus more to taste
  • 1 bay leaf
  • drizzle or a few spritzes olive oil
  • cracked black pepper, to taste
Instructions
  1. Preheat oven to 425 degrees.
  2. Place the cauliflower florets, garlic cloves, and shallot chunks in a bowl and lightly toss or spritz with olive oil. Transfer the mixture to a baking sheet. Roast in oven for 30 minutes.
  3. Meanwhile, in a cast iron pot or large saucepan, combine vegetable broth, coconut milk, rosemary, marjoram, salt, and bay leaf.
  4. Transfer roasted cauliflower mixture to the pot or saucepan and submerge the ingredients in the liquid (the liquid will probably not cover the cauliflower -- that's okay). Bring to a boil, reduce heat to low, and simmer, covered, for 30 minutes, stirring occasionally.
  5. Remove bay leaf and transfer mixture to a high-speed blender (you may have to do this in batches). Puree until smooth and creamy, and season with additional salt if necessary.
  6. Serve with a drizzle of olive oil or truffle oil and cracked pepper.

 

 

drawing, sketching, painting

by In Paintings Leave a comment

Hello, and thanks for stopping by!

If you’re wondering about the drawings and sketches you’re seeing on APB: Eats, please click on Art in the menu for more info. If you’d like to see some of my paintings, they live at www.lisacaccioppoli.com — they’d love to have you visit (and so would I).

Today, Kasia Kay Art Projects (KKAP), which represents my paintings in Chicago, posted some of my newest work. I invite you to visit KKAP’s site and have a look around!

KKAP announcment

old-fashioned apple dumplings

by In Desserts and Sweets Leave a comment

A little package of apple love.
Note: Nutrition goes off the rails here. You might want to save this one for a holiday or a special occasion. Just sayin’…

apple dumplings

Old-Fashioned Apple Dumplings
 
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Little packages of apple love.
Author:
Ingredients
For the dough:
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ⅛ teaspoon salt
For the sauce:
  • ½ cup + 3 tablespoons Earth Balance spread
  • ⅔ cup plant-based milk (almond, coconut, soy -- whatever you like)
  • 1 cup vegan-certified granulated sugar
  • 3 cups water
Other ingredients:
  • 2-3 large apples (such as Golden Delicious, Honeycrisp, Jonagold, or Granny Smith)
  • Cinnamon, to taste
Instructions
For the dough:
  1. In a large mixing bowl, gently whisk together the flour, baking powder, and salt.
  2. Add the ½ cup of Earth Balance spread to the flour mixture. Toss the flour over the Earth Balance spread to fully coat it. Use your fingertips (not your palms) to quickly and lightly cut in the Earth Balance. (You don’t want to do this for too long, nor do you want to use the palms of your hands; the goal is to keep the fat from melting.) Do this until the Earth Balance is evenly distributed; the mixture should be crumbly.
  3. Add the plant-based milk to the mixture and stir together with a wooden spoon. With floured hands, form a ball with the dough, making sure to get a light coating of flour onto the dough.
  4. Wrap in plastic wrap and chill the ball of dough for at least 30 minutes. (Note: This dough can be made days in advance and kept in the fridge until you're ready to make the dumplings.)
For the sauce:
  1. In a medium saucepan, bring sugar, water, and 3 tablespoons of Earth Balance spread to a boil so that sugar and Earth Balance melt.
  2. Remove from heat and set aside. This will be your sauce; it will thicken as it bakes.
For the dumplings:
  1. Peel and core 2 apples to start (I don't always need a third apple -- it depends on their size).
  2. Slice into ¼-inch-thick pieces and place apple pieces in a mixing bowl. Coat with cinnamon (go as heavy as you like -- I coat them heavily!).
  3. Remove the chilled dough from the refrigerator. On a floured surface, roll out the dough into a large rectangle (roughly 24 inches x 16 inches). Cut the dough into 6 squares.
  4. Preheat oven to 350 degrees.
  5. Place a pile of cinnamon-coated apple pieces on each square of dough. With slightly wet fingertips, bring one corner of a square up to the top of the apple pile, then bring the opposite corner up and pinch together. Bring up the remaining two corners and seal. Make sure the apples are sealed in tightly by pinching up all sides -- they don't have to look perfect! Repeat with the remaining five squares.
  6. Place the dumplings into a prepared 13" x 9" baking dish. Carefully pour the sauce over the dumplings. (They'll appear to be swimming in liquid, but magic will happen in the oven.)
  7. Bake for 50 to 60 minutes (until tops are golden).
  8. To serve, place one dumpling in a bowl and spoon some of the sauce on top (and don't forget the coconut-milk (or other dairy-free) vanilla ice cream)!

 

chipotle cole slaw

by In Sandwiches and Salads, Side Dishes Leave a comment

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.
Author:
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.

 

bbq pulled jackfruit tacos

by In Main Dishes Leave a comment

The hearts of your pulled-pork-loving buddies will skip a beat. 

jackfruit with bbq rub

bbq jackfruit tacos

BBQ Pulled Jackfruit Tacos
 
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The hearts of your pulled-pork-loving buddies will skip a beat.
Author:
Ingredients
  • 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)
Toppings:
  • Avocado, shredded purple cabbage, vegan sour cream, cilantro, or your favorite toppings
Instructions
  1. 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.
  2. 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.
  3. In another small bowl, whisk together barbecue sauce and water.
  4. 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.
  5. 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.
  6. 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.

 

pumpkin pie pudding

by In Desserts and Sweets Leave a comment

Six ingredients and three minutes until you’re enjoying pudding that tastes like pumpkin pie filling.
Tip: Even better served with a dollop of homemade coconut whipped cream.


Pumpkin Pie Pudding
 
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Six ingredients and three minutes until you're enjoying pudding that tastes like pumpkin pie filling. Don't forget the coconut whipped cream!
Author:
Ingredients
  • 2 cups pumpkin puree
  • 1 cup raw macadamia nuts or raw cashews
  • 1 teaspoon pumpkin pie spice (or make your own, and use 1 teaspoon of it: 1 teaspoon cinnamon + ¼ teaspoon nutmeg + ¼ teaspoon ginger + ⅛ teaspoon ground cloves)
  • ¼ teaspoon salt
  • ½ cup maple syrup
  • ½ cup almond or coconut milk
Instructions
  1. Place all ingredients into a high-speed blender or food processor and blend for 2-3 minutes (or until smooth and creamy). Stop and scrape down the sides of the blender or food-processor bowl as necessary.
  2. Refrigerate pudding for an hour or two before serving so it stiffens a bit (unless you can't wait...)

 

coconut whipped cream

by In Desserts and Sweets Leave a comment

In your mind you’re already licking the bowl, right?
Tip: Coconut whipped cream makes a delicious topping for a cup of hot chocolate, chocolate avocado pudding, pumpkin-pie pudding, all kinds of pies, and probably about a thousand other things. It’s high in fat and sugar (obviously), but a little dollop goes a long way.

coconut whipped cream

Coconut Whipped Cream
 
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In your mind you're already licking the bowl, right? Coconut whipped cream makes a delicious topping for all kinds of desserts. It’s high in fat and sugar (obviously), but a little dollop goes a long way.
Author:
Ingredients
  • 1 14-ounce can coconut cream or full-fat coconut milk, chilled overnight (this step can't be skipped; please read the first line of the instructions before you begin!)
  • ½ cup to 1 cup powdered sugar (this is to taste; if you're not sure how sweet you'll like it, start with ½ cup and increase until desired sweetness is reached)
  • 1 teaspoon vanilla
Instructions
  1. Chill a can of coconut cream or full-fat coconut milk overnight. Note: I recommend chilling 2 or 3 cans; you'll only be using one can for this recipe, but having a few ready to go means you have some insurance if the first can you open is a dud -- that is, it doesn't have enough fat in it to whip. What can I say -- it happens! Three critical points: 1) the coconut cream or milk must be chilled overnight or you'll have a watery mess; 2) don't use light coconut milk; you're going to be whipping the thick cream, so light milk won't work; and 3) be sure not to shake, tip, or flip the can upside down once you've put it in the fridge; you want the liquid to separate from the cream and stay that way!
  2. The following day, chill your mixing bowl for 15 minutes before you start.
  3. Remove the can of coconut cream or milk from the fridge without tipping, shaking, or turning it upside down. Remove the lid, and spoon out only the thick cream into your chilled mixing bowl. (I reserve the remaining liquid for my next smoothie!)
  4. Beat in a stand mixer or with a handheld mixer for 60 seconds. Add vanilla and powdered sugar and continue whipping for another couple minutes until creamy and smooth. Use immediately, or refrigerate for a few hours if you'd like it to set up/stiffen a bit.

 

fresh cranberry-pear scones

by In Breads, Muffins, and Scones, Breakfast Leave a comment

Treat yourself one fine autumn morning.
Tip: Try these for a holiday breakfast or brunch. They’re as beautiful as they are delicious.

Cranberry-pear scones

Fresh Cranberry-Pear Scones
 
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Try these for a holiday breakfast or brunch. They're as beautiful as they are delicious.
Author:
Ingredients
  • ¾ cup chopped pear, skin removed
  • 1 teaspoon freshly squeezed orange juice or lemon juice
  • ¾ cup fresh, whole cranberries
  • ⅓ cup brown sugar
  • 2¼ cups all-purpose flour
  • ½ teaspoon salt
  • 3 teaspoons baking powder
  • ¾ cup Earth Balance spread (cold, not room temperature), cut down to small cubes
  • ⅓ cup almond milk (or other plant-based milk)
  • Optional for topping before baking: decorative sugar crystals or turbinado sugar, aka "sugar in the raw"
Instructions
  1. Preheat oven to 350 degrees.
  2. In a small bowl, combine chopped pear with orange or lemon juice.
  3. In a food processor, pulse the cranberries until just slightly chopped (do not puree!).
  4. Combine chopped cranberries with chopped pears and mix in brown sugar until all the fruit is thoroughly covered. Set aside.
  5. In a large bowl, combine flour, salt, and baking powder. Use a whisk to make sure all ingredients are combined.
  6. Add the Earth Balance spread to the flour mixture. Toss the flour mixture over the Earth Balance cubes to fully coat it. Use your fingertips (not your palms) to quickly and lightly cut in the Earth Balance. (You don't want to do this for too long, nor do you want to use the palms of your hands; the goal is to keep the fat from melting.) Do this until the Earth Balance is evenly distributed; the mixture should be crumbly.
  7. Transfer the cranberry-pear mixture to the flour mixture. Add ⅓ cup almond milk (or other plant-based milk) and stir just until the dough comes together (do not overmix). Dough will be crumbly.
  8. Transfer dough to a floured surface and gently pat out to about 8" x 8" square. Using a knife, cut 9 square scones or use a biscuit cutter for round scones.
  9. Place scones on prepared baking sheet and sprinkle with sugar crystals or turbinado sugar if desired (recommended!). Bake for 20-25 minutes. Best served warm.

 

cranberry farro with smoky tempeh, green onions, and toasted pecans

by In Main Dishes Leave a comment

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 and toasted walnuts

Cranberry Farro with Smoky Tempeh, Green Onions, and Toasted Pecans
 
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Serve with your favorite salad for a hearty, satisfying dinner.
Author:
Ingredients
  • 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
Instructions
  1. 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.
  2. Cut cranberries in half and toss in 2 teaspoons of granulated sugar. Set aside.
  3. 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.
  4. 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.

 

 

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!

 

cashew parmesan cheese

by In Soups, Sauces, and Such Leave a comment

Never be without this in the kitchen!
Noteworthy!: Cashew Parmesan cheese can be a great source of Vitamin B12, is delicious over pasta, and can be used in countless recipes — from pesto to potato pancakes to eggplant meatballs. Even the dairy-cheese eaters I know love this stuff!

dairy-free paresan cheese

Cashew Parmesan Cheese
 
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Cashew Parmesan cheese can be a great source of Vitamin B12, is delicious over pasta, and can be used in countless recipes -- from pesto to potato pancakes to eggplant meatballs.
Author:
Ingredients
  • 1 cup raw cashews
  • 3 slightly heaping tablespoons nutritional yeast (preferably one that's fortified with Vitamin B12)
  • ¾ to 1 teaspoon sea salt (to taste; start with ¾ teaspoon and add more if desired)
  • ¼ teaspoon garlic powder
Instructions
  1. Place all ingredients in a food processor or NutriBullet and mix/pulse until finely ground.
  2. Store in the refrigerator to keep fresh.

 

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.

 

chocolate avocado pudding

by In Desserts and Sweets Leave a comment

Rich, flawless chocolate pudding sans dairy and eggs because… avocados!
Tip: Experiment (if you’re so inclined)! There are so many possibilities with avocado pudding, so play around with ingredients and toppings (think shredded coconut, peanut butter, cinnamon, banana, non-dairy chocolate shavings, toasted walnuts, or coconut whipped cream).

Chocolate Avocado Pudding

Chocolate Avocado Pudding
 
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Rich, flawless chocolate pudding sans dairy and eggs because... avocados!
Author:
Ingredients
  • 1 avocado
  • ¼ cup almond, coconut, or hazelnut milk, plus more for thinning if necessary
  • ¼ cup raw cacao powder, plus more to taste
  • ¼ cup pure maple syrup, plus more to taste
  • 1 teaspoon vanilla
Instructions
  1. Add all ingredients into the most powerful high-speed blender or food processor you have and blend until creamy and smooth. Add more coconut or almond milk to thin out mixture or help blend if necessary. Add more raw cacao powder for a richer chocolate flavor. Add more maple syrup if you prefer it sweeter.
  2. Experiment (if you're so inclined)! There are so many possibilities with avocado pudding, so play around with ingredients and toppings (think shredded coconut, peanut butter, cinnamon, banana, non-dairy chocolate shavings, toasted walnuts, or coconut whipped cream).

 

rosemary cauliflower steaks with cauli-avocado purée and caramelized onions

by In Main Dishes Leave a comment

Tender, crispy, savory, creamy, and sweet all meet up for dinner.


Rosemary Cauliflower Steaks with Cauli-Avocado Purée and Caramelized Onions
 
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Tender, crispy, savory, creamy, and sweet all meet up for dinner.
Author:
Ingredients
  • 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
Instructions
  1. Preheat oven to 400 degrees.
  2. 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.
  3. 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).
  4. 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).
  5. 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.
  6. 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.

 

shaved brussels sprouts with whole-grain mustard sauce

by In Side Dishes Leave a comment

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.

 

perfect pancakes

by In Breakfast Leave a comment

“Perfect,” meaning, about as good for you as pancakes can be while still tasting incredible.
Tip: If mornings are typically too busy for pancaking-making, make a double batch and freeze half of them for next time. (Put pancakes on a baking sheet in a single layer in the freezer until frozen, then store them in a freezer bag or container. Reheat in a toaster oven or microwave.)


Perfect Pancakes
 
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If mornings are typically too busy for pancaking-making, make a double batch and freeze half of them for next time. (Put pancakes on a baking sheet in a single layer in the freezer until frozen, then store them in a freezer bag or container. Reheat in a toaster oven or microwave.)
Author:
Ingredients
  • 1 cup white whole-wheat flour
  • ¼ cup all-purpose flour
  • 3 teaspoons baking powder
  • ½ teaspoon salt
  • 1 flax egg (1 tablespoon of ground flax seed + 3 tablespoons water)
  • 1 ½ cups almond milk
  • 2 tablespoons pure maple syrup
  • 3 tablespoons applesauce
  • Coconut oil (or oil of choice) for lightly coating pan
Instructions
  1. Combine flours, baking powder, and salt in a bowl. Use a whisk to make sure all ingredients are combined.
  2. Make the flax egg in a separate small bowl (combine ground flax seed and water; allow to sit for a minute until it gels — it should be goopy like an egg white).
  3. In a glass measuring cup (or a separate bowl), combine almond milk, maple syrup, applesauce, and flax egg.
  4. Gently fold the wet mixture into the dry mixture only until all ingredients are wet — do not use a mixer or over-stir.
  5. Lightly coat pan or griddle with coconut oil (or your oil of choice) and heat until hot (but do not allow oil to smoke). Pour out ¼-cup measurements of the batter. Flip pancakes when bubbles appear in the middle and edges start to look golden. Serve immediately with pure maple syrup, fresh fruit, chopped nuts, toasted coconut, or whatever else you love.

 

pan-seared portobellos with marjoram and thyme

by In Main Dishes Leave a comment

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

Pan-Seared Portobellos with Marjoram and Thyme
 
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These could be grilled instead of pan-seared if you prefer. Serve with your favorite flavorful side dish and salad.
Author:
Ingredients
  • 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
Instructions
  1. In a large skillet, place Earth Balance or olive oil, thyme and marjoram. Heat until mixture begins to bubble.
  2. 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).
  3. Serve hot -- whole, sliced in half, or sliced in strips.

 

 

cranberry wild rice with toasted almonds and pumpkin seeds

by In Side Dishes Leave a comment

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.
Author:
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.

 

hearts of palm cakes with dill mayo

by In Appetizers, Main Dishes Leave a comment

“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

Hearts of Palm Cakes with Dill Mayo
 
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"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
Author:
Ingredients
For the dill mayo:
  • 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
For the palm cakes:
  • 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
Instructions
For the dill mayo:
  1. 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.
For the palm cakes:
  1. 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.
  2. Add the chili powder, onion powder, garlic powder, and black pepper to the skillet and cook for 1 minute.
  3. 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.
  4. 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.
  5. 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.
  6. Serve each cake with a dollop of the dill mayo.

 

ginger peach muffins

by In Breads, Muffins, and Scones, Breakfast Leave a comment

Fill muffin cups to the top for big muffin domes, says Post Punk Kitchen’s Isa Chandra Moskowitz, creator of this recipe featured in Forks Over Knives — The Cookbook.
Photo by: APB: Eats

ginger peach muffins

Ginger Peach Muffins
 
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Fill muffin cups to the top for big muffin domes, according to Post Punk Kitchen's Isa Chandra Moskowitz, creator of this recipe featured in "Forks Over Knives -- The Cookbook."
Author:
Ingredients
  • 1 cup plant-based milk (such as almond, soy, or coconut)
  • 1 tablespoon ground flaxseeds
  • 1 teaspoon apple cider vinegar
  • 2¼ cups spelt flour
  • ¾ cup vegan cane sugar
  • 1 tablespoon baking powder
  • ½ teaspoon salt
  • 2 teaspoons ground ginger
  • 1 teaspoon ground cinnamon
  • ¾ cup unsweetened applesauce
  • 1 teaspoon pure vanilla extract
  • 4 medium peaches, peeled, halved, pitted, and cut into ¼-inch slices (approximately 2 cups)
Instructions
  1. Preheat oven to 350 degrees.
  2. Line a 12-cup muffin pan with silicone liners (or use foil cupcake liners)
  3. In a large measuring cup using a fork, vigorously mix together the plant-based milk, ground flaxseeds, and vinegar for about a minute (or until it appears foamy). Set aside.
  4. In a mixing bowl, sift together flour, sugar, baking powder, salt, ginger, and cinnamon.
  5. Make a well in the center of the dry mixture and pour in the milk mixture. Add the applesauce and vanilla and stir together with the milk mixture in the well. Incorporate the dry ingredients into the wet ingredients in the well just until all the dry ingredients are wet and incorporated -- do not over-stir. Gently fold in the peaches.
  6. Fill each muffin cup all the way to the top.
  7. Bake for 24 to 27 minutes, or until a knife or toothpick inserted through the center comes out clean.
  8. Remove pan from oven. Let muffins cool completely for about 20 minutes, then carefully run a knife around the edges of each muffin to remove.

 

banana-nut granola

by In Breakfast, Snacks Leave a comment

No refined sugar — its sweetness comes from bananas and dates!
Tip: Adjust the baking time based on how crunchy or chewy you like your granola. The longer you leave it in the oven, the harder it will get. Delicious in a bowl with almond milk and fresh fruit.

healthy homemade granola

Banana-Nut Granola
 
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No refined sugar -- its sweetness comes from bananas and dates!
Author:
Ingredients
  • 8 cups organic rolled oats
  • ¼ cup each of the following (or substitute your nut/seed/dried fruit preferences): chopped pecans, pumpkin seeds, raisins, slivered almonds
  • 2 cups pitted and chopped Medjool dates
  • 2 ripe bananas, peeled and chopped
  • 1 teaspoon vanilla or almond extract (or ½ teaspoon of each)
  • 1 cup water
  • 1 teaspoon of sea salt (plus more, to taste)
Instructions
  1. Preheat oven to 275 degrees.
  2. Line two baking sheets with parchment paper.
  3. Add oats, pecans, pumpkin seeds, raisins, and slivered almonds (or whatever nuts/seeds/dried fruit you've chosen) to a large mixing bowl and set aside.
  4. Place dates and cup of water in a saucepan, bring to a boil, and cook for about 10 minutes. Stir frequently and add more water as necessary to keep dates from sticking to saucepan.
  5. When dates have become a paste, add them along with the bananas and vanilla or almond extract to a blender and process until smooth.
  6. Pour the date mixture over the oat mixture and mix everything well. Divide the granola between the two baking sheets, spreading evenly in the pans.
  7. Bake for 40 to 50 minutes, stirring every 15 minutes, until the granola is crispy (the granola will get crispier as it cools). Store in an airtight container.
Notes
Adjust the baking time based on how crunchy or chewy you like your granola. The longer you leave it in the oven, the harder it will get. Delicious in a bowl with your favorite plant-based milk (almond, coconut, or hazelnut, especially!) and fresh fruit.

 

 

rustic french bread

by In Breads, Muffins, and Scones Leave a comment

Okay, white flour is not the healthiest, but maybe fresh-baked bread gets a pardon?
Tip: Want to add some extra flavor? Try the basil and herbs de provence version of this recipe.

rustic french baguettes

Rustic French Bread
 
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Okay, white flour is not the healthiest, but maybe fresh-baked bread gets a pardon?
Author:
Ingredients
  • 1 packet active dry yeast (or 2¼ teaspoons)
  • 1 tablespoon maple syrup or agave
  • 1½ cups warm water (between 105-110 degrees)
  • 2 teaspoons sea salt
  • 4 cups all-purpose flour (plus ½ cup, reserved)
  • Olive oil (to prepare bowl)
Instructions
  1. Place the warm water and maple syrup or agave in the bowl of a stand mixer (or in a regular metal bowl if not using a mixer), and sprinkle the packet of yeast on top. Let stand until yeast gets foamy (about 5 minutes or so).
  2. In a another bowl, whisk together the flour and sea salt.
  3. Using the stand mixer on medium speed with its dough-hook attachment, begin to add the 4 cups of flour slowly to the proofed yeast mixture. (If mixing by hand, use a spoon to stir flour slowly into the yeast mixture.) Once the 4 cups of four have been mixed in, add a bit more from the reserved ½ cup of flour -- the dough should be stiff.
  4. Turn the dough out onto a lightly floured work surface. Slowly continue to add from the reserved ½ cup of flour as necessary to keep it from sticking to the work surface (it's not necessary to use all of the reserved flour). Knead with floured hands until the dough is smooth and elastic (about 6 minutes).
  5. Form the dough into a ball and place in an oiled bowl, turning once to coat the entire ball. Cover with a clean kitchen towel and leave the dough to rise for 90 minutes (it should nearly double in size).
  6. Preheat the oven to 400 degrees.
  7. Gently punch the dough down to deflate it a bit, cut it in half, and shape it into two baguettes. Dust the tops of each baguette lightly with flour and place on a parchment-paper-lined (or lightly greased) baking sheet. Let rise for another 30 minutes, uncovered.
  8. With a sharp or serrated knife, cut several small diagonal slits across the tops of each baguette. Mist each loaf with water (or sprinkle a few drops on top).
  9. Bake in the center of the oven for 30 minutes. Transfer to a rack to cool a bit and serve while warm.

 

grandma’s homemade ketchup

by In Soups, Sauces, and Such Leave a comment

Grandma gave it to Mom who gave it to me. Makes 4 pints of a lovely Heinz alternative.
Tip: Great for topping veggie burgers, adding to baked beans, cooking up homemade barbecue sauce, and making my (or your) favorite sweet chili con ‘carne’ recipe.

Homemade Ketchup

Grandma's Homemade Ketchup
 
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Grandma's recipe! Makes 4 pints of a lovely Heinz alternative. Great for topping veggie burgers, adding to baked beans, cooking up homemade barbecue sauce, and making your favorite sweet chili recipe.
Author:
Ingredients
  • 2 quarts tomato juice
  • 1 cup distilled white vinegar
  • 2 cups vegan granulated sugar (such as Florida Crystals)
  • ¼ cup sea salt
  • ½ teaspoon cayenne pepper
  • ¼ teaspoon ground cloves
  • ½ teaspoon black pepper
  • ½ large yellow onion, diced
  • ½ large green bell pepper, diced
  • 6 tablespoons cornstarch
  • Also needed: cheesecloth, cooking twine, and 4 1-pint canning jars/lids
Instructions
  1. Lay out a piece of cheesecloth and place chopped bell pepper and chopped onion into the center. Gather up the edges and use cooking twine to tie it up into a sachet.
  2. Place all the ingredients except for the cornstarch into a pot along with the sachet of peppers and onions. Stir to combine, bring to a boil, then lower to a medium heat and cook for 30 minutes, uncovered. Stir occasionally.
  3. While sauce is cooking, in another bowl, mix the cornstarch with a little water to make a thin paste.
  4. When sauce is finished (at 30 minutes), remove from stove. Remove the sachet of peppers and onions (discard, or eat them if you're so inclined), and slowly add cornstarch mixture, stirring sauce constantly while adding (stirring nonstop is critical or cornstarch will form lumps).
  5. Return sauce to stove and boil until mixture thickens, about 2-5 minutes (stirring several times). Note: sauce will thicken slightly more as it cools.
  6. Pour finished ketchup into 4 1-pint Ball canning jars and seal with canning lids.

 

sweet and simple chili con ‘carne’

by In Main Dishes Leave a comment

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.

Chili Con 'Carne'

Sweet and Simple Chili Con 'Carne'
 
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Pair with garlic rice, Southern cornbread, or tortilla chips for the perfect sweet + savory combination.
Author:
Ingredients
  • 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
Optional toppings:
  • Scallions, cilantro, diced jalapenos, chopped avocado, non-dairy sour cream, non-dairy cheese... (you get the idea)
Instructions
  1. 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.
  2. 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.
  3. 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.
  4. Top with whatever you love, and serve with rice, Southern cornbread, or tortilla chips.

 

blueberry-coconut chia pudding

by In Breakfast, Snacks Leave a comment

A sweet snack with no refined sugar but plenty of nutrition. 

Cinnamon Chia Seed Pudding with Blueberries and Coconut

Blueberry-Coconut Chia Pudding
 
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A sweet snack with no refined sugar but plenty of nutrition.
Author:
Ingredients
  • 1 cup of almond milk
  • 5-6 Medjool dates, pitted
  • 1 teaspoon vanilla extract
  • ½ teaspoon cinnamon
  • ¼ cup chia seeds
  • Unsweetened shredded coconut
  • Handful of blueberries
Instructions
  1. In the most powerful blender you have (a NutriBullet or Vitamix is ideal), blend the almond milk, dates, vanilla, and cinnamon until smooth.
  2. Transfer this mixture to a bowl and stir in the chia seeds until evenly combined.
  3. Let stand 20-30 minutes so chia seeds can expand and soften. If you prefer pudding chilled, refrigerate overnight. Give pudding a good stir before serving.
  4. Top with unsweetened coconut flakes and fresh blueberries.

 

rustic french bread with basil and herbes de provence

by In Breads, Muffins, and Scones Leave a comment

Drizzle with olive oil and break out the wine. 

rustic french baguettes with basil and herbes de provence

Rustic French Bread with Basil and Herbes de Provence
 
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Drizzle lightly with olive oil and break out the wine.
Author:
Ingredients
  • 1 packet active dry yeast (1/4 ounce)
  • 1 tablespoon maple syrup
  • 1½ cups warm water (between 105-110 degrees)
  • 2 teaspoons sea salt
  • 4 cups all-purpose flour (plus ½ cup, reserved)
  • 2 tablespoons fresh basil, minced
  • 1 teaspoon herbes de Provence
  • Olive oil (to prepare bowl)
Instructions
  1. Place the warm water and maple syrup in the bowl of a stand mixer (or in a regular metal bowl if not using a mixer), and sprinkle the packet of yeast on top. Let stand until yeast gets foamy (about 5 minutes or so).
  2. In a another bowl, whisk together the flour, sea salt, basil, and herbes de Provence.
  3. Using the stand mixer on medium speed with its dough-hook attachment, begin to add the 4 cups of flour slowly to the proofed yeast mixture. (If mixing by hand, use a spoon to stir flour slowly into the yeast mixture.) Once the 4 cups of four have been mixed in, add a bit more from the reserved ½ cup of flour -- the dough should be stiff.
  4. Turn the dough out onto a lightly floured work surface. Slowly continue to add from the reserved ½ cup of flour as necessary to keep it from sticking to the work surface (it's not necessary to use all of the reserved flour). Knead with floured hands until the dough is smooth and elastic (about 6 minutes).
  5. Form the dough into a ball and place in an oiled bowl, turning once to coat the entire ball. Cover with a clean kitchen towel and leave the dough to rise for 90 minutes (it should nearly double in size).
  6. Preheat the oven to 400 degrees.
  7. Gently punch the dough down to deflate it a bit, cut it in half, and shape it into two baguettes. Dust the tops of each baguette lightly with flour and place on a parchment-paper-lined (or lightly greased) baking sheet. Let rise for another 30 minutes, uncovered.
  8. With a sharp or serrated knife, cut several small diagonal slits across the tops of each baguette. Mist each loaf with water (or sprinkle a few drops on top).
  9. Bake in the center of the oven for 30 minutes. Transfer to a rack to cool a bit, and eat it while it's warm!

 

raw vanilla-espresso cream pie with chocolate-pecan crust

by In Desserts and Sweets Leave a comment

Step away from the oven — it’s totally raw.

Raw Vanilla-Espresso Cream Pie with Chocolate-Pecan Crust

Raw Vanilla-Espresso Cream Pie with Chocolate-Pecan Crust
 
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Step away from the oven -- it's totally raw.
Author:
Ingredients
For the crust:
  • 1 cup raw pecans
  • 1½ cups of Medjool dates (plus an extra few if necessary), pitted and cut in half
  • 2 tablespoons raw cacao powder (or substitute regular cocoa powder for an almost-raw pie)
  • ⅛ teaspoon salt
For the filling:
  • 4 cups raw cashews, soaked in water at least two hours (water discarded when finished soaking)
  • 2 tablespoons raw vanilla extract (or substitute regular vanilla extract for an almost-raw pie)
  • ½ cup maple syrup
  • 6 tablespoons melted coconut oil
  • ¼ teaspoon salt
  • 1 cup brewed espresso (reserve ⅓ cup)
  • Optional: For a stronger coffee flavor, shake in some additional espresso powder (I recommend!)
Toppings:
  • Coffee beans, vegan chocolate chips, pumpkin seeds, raw pecan pieces
Instructions
For the crust:
  1. Place pecans, raw cacao powder, and ⅛ teaspoon of salt into a food processor and process until finely ground.
  2. Add the dates through the food processor’s feed tube, two to three pieces at a time. Process everything until the mixture is crumbly and sticky. Pinch a bit of the mixture between your fingers — it should stick together. If it doesn’t, add another date or two.
  3. Taste the mixture; if a bit bland, add a pinch more salt.
  4. Line the bottom of an 8″ x 8″ or 9" x 9" springform pan with parchment paper or plastic wrap (or, you can skip this step (as I do) if you don't mind the bottom of the pan remaining under the pie), and press the mixture down until it’s tightly packed, flat, and firm. Refrigerate.
For the filling:
  1. Blend the cashews, vanilla extract, melted coconut oil, maple syrup, ¼ teaspoon salt, and ⅔ cup of the brewed espresso (and if desired, shake in a pit of espresso powder) in the most powerful high-speed blender or food processor you have (a NutriBullet or Vitamix is ideal) until smooth and creamy. If you need a bit more liquid for blending, slowly add the reserved ⅓ cup, one tablespoon at a time (note: use as little of the reserved ⅓ cup of espresso as possible so the filling firms up properly when chilled).
  2. Spoon filling into pie crust and top with coffee beans, vegan chocolate chips, pumpkin seeds, and raw pecan pieces. Transfer entire pie to freezer to firm up for at least an hour.
  3. Remove pie from freezer 20-30 minutes before slicing and serving. Pie can be stored in freezer.

 

baby yukon gold potatoes with creamy worcestershire sauce

by In Side Dishes Leave a comment

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.

 

raw espresso brownies

by In Desserts and Sweets Leave a comment

Behold this decadent, whole-foods wonder that takes minutes to put together.

Raw Espresso Brownies

Raw Espresso Brownies
 
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Behold this decadent, whole-foods wonder that takes minutes to put together.
Author:
Ingredients
  • 1 cup raw almonds
  • 2 cups of raw unsalted walnuts
  • 2¾ cups pitted Medjool dates, pitted and cut in half (make sure they're fresh and moist)
  • 1 cup of raw cacao (or substitute regular cocoa powder for an almost-raw brownie), plus more for dusting
  • 2 teaspoons of espresso powder (optional but recommended; brings out the richness of the chocolate)
  • ⅛ to ¼ teaspoon salt (to taste)
Instructions
  1. Place almonds into food processor and pulse a few times; you want the almonds to be roughly chopped, not finely ground. Transfer almond pieces to a large bowl.
  2. Place walnuts into food processor and blend until finely ground. Add the raw cacao, espresso, and salt, and pulse to combine.
  3. Add the dates through the food processor's feed tube, two to three pieces at a time. Process everything until the mixture is crumbly and sticky. Pinch a bit of the mixture between your fingers — it should stick together. If it doesn't, add another date or two.
  4. Transfer the sticky mixture to the bowl containing the roughly chopped almond pieces and combine everything.
  5. Line an 8" x 8" pan with parchment paper and press the mixture down until it's tightly packed, flat, and firm.
  6. Place in freezer or refrigerator to chill before serving (this makes them easier to cut). Store in airtight container in freezer or fridge. Dust with raw cacao before serving if desired (makes 'em pretty).

 

roasted eggplant sandwiches with creamy aioli

by In Sandwiches and Salads Leave a comment

Rustic French bread + sweet eggplant + creamy aioli = perfect sandwich.

Roasted Eggplant Sandwiches

Roasted Eggplant Sandwiches with Creamy Aioli
 
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Rustic French bread + sweet eggplant + creamy aioli = perfect sandwich.
Author:
Ingredients
For the aioli:
  • ¼ cup vegan mayo (preferably Hampton Creek's Just Mayo)
  • 1 tablespoon olive oil, plus more for pan
  • 1 tablespoon freshly squeezed lemon juice
  • 1 garlic clove, minced
For the sandwiches:
  • 1 eggplant (around 1 pound), cut crosswise into ¼-inch-thick slices
  • 1 teaspoon thyme
  • 1 teaspoon parsley
  • ½ teaspoon rosemary
  • Salt and pepper, to taste
  • Rustic french bread (get my recipe here), or use bread of your choice (preferably bakery-fresh)
Toppings:
  • Sliced red onion, sliced tomato, arugula, and fresh basil leaves
Instructions
For the aioli:
  1. Combine all mayo, 1 tablespoon olive oil, lemon juice, and minced garlic, whisking until creamy. Cover and refrigerate.
For the sandwiches:
  1. Preheat oven to 350 degrees.
  2. Combine thyme, parsley, and rosemary in a bowl.
  3. Place eggplant on parchment-paper-lined baking sheet. With a pastry brush, lightly coat both sides of eggplant slices with olive oil or cooking spray. Sprinkle with herb mixture, and shake on salt and pepper to taste. Turn slices over and do the other side. Bake eggplant for approximately 30 minutes or until tender.
  4. Spread aioli on both sides of the bread, then assemble the sandwiches by dividing the eggplant up evenly and topping with slices of red onion, tomato, arugula, and fresh basil leaves.

 

 

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!
Author:
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.)

 

classic marinara

by In Soups, Sauces, and Such Leave a comment

Classic marinara is made in 25 minutes or less. Here’s my favorite way to do it. 

Marinara

Classic Marinara
 
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Classic marinara is made in 25 minutes or less. Here's my favorite way to do it.
Author:
Ingredients
  • 1 28-ounce can whole San Marzano tomatoes
  • ¼ cup extra-virgin olive oil
  • 8-9 medium garlic cloves, peeled and sliced
  • Pinch of crushed red pepper flakes to taste
  • 1 teaspoon salt
  • 1 cup (packed) fresh basil
Instructions
  1. Pour tomatoes into a bowl and crush with your hands. Pour 1 cup water into tomato can and slosh it around to get tomato juices. Reserve this water.
  2. In a large skillet (do not use a pot) over medium heat, heat the oil. When hot, add garlic.
  3. Once garlic sizzling (do not let it brown), add the tomatoes and reserved tomato water. Add red pepper flakes and salt. Stir.
  4. Place basil on surface. Let it wilt, then submerge in sauce. Simmer sauce until thickened and oil on surface is a deep orange, about 15 minutes.

 

almond madeleines

by In Desserts and Sweets Leave a comment

Thank the The Skinny Bitch for this indulgence.
Photo by APB: Eats

Almond Madeleines

Almond Madeleines
 
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The only catch -- you need a Madeleine baking pan!
Author:
Ingredients
  • 2 tablespoons cornstarch
  • 6 tablespoons water
  • 1 teaspoon vanilla
  • ½ teaspoon almond extract
  • 1 cup vegan powdered sugar
  • ¾ cup all-purpose flour
  • ¼ teaspoon baking powder
  • ½ cup Earth Balance spread, melted and cooled
Instructions
  1. Preheat oven to 350 degrees.
  2. Lightly grease a Madeleine cookie pan.
  3. In a large bowl, whisk together the cornstarch and water until smooth. Stir in the vanilla and almond extracts, and the powdered sugar. Stir in the flour and baking powder until well combined. Add the Earth Balance and mix until smooth.
  4. Drop about 2 tablespoons of batter into each mold.
  5. Bake for 10-12 minutes.
  6. Remove from oven and cool on a wire rack.
  7. When cooled, remove from molds and place on a plate, shell side up.

 

apple-cinnamon cornbread muffins

by In Breads, Muffins, and Scones, Breakfast 2 Comments

A seasonal twist on classic cornbread recipe. 


Apple-Cinnamon Cornbread Muffins
 
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A seasonal twist on classic cornbread.
Author:
Ingredients
  • 1 and ¼ cups of all-purpose flour
  • ¾ cup cornmeal
  • ¼ cup vegan granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoons of cinnamon (plus extra for topping)
  • ½ teaspoon salt
  • 1 cup almond milk
  • ¼ canola oil or ¼ cup unsweetened applesauce
  • 1 flax egg (1 tablespoon of ground flax seed + 3 tablespoons water)
  • 1 sweet, crisp apple (such as Fuji or Jonagold), diced into small pieces
  • Coconut-oil cooking spray (or other, to prepare pan)
  • Optional: Decorative vegan sugar crystals or turbinado sugar for topping
Instructions
  1. Preheat oven to 400 degrees.
  2. Use a whisk to combine flour, cornmeal, sugar, baking powder, cinnamon and salt in a bowl.
  3. Make the flax egg in a separate small bowl (combine ground flax seed and water; allow to sit for a minute until it gels -- it should be goopy like an egg white).
  4. Combine almond milk, oil or applesauce, and flax egg. Gently fold this wet mixture into the dry mixture only until all ingredients are wet -- do not use a mixer or over-stir. Batter will be thick.
  5. Gently fold in apple pieces. Let batter rest for a minute; it should be thick yet fluffy/airy.
  6. Divide mixture evenly into a prepared muffin pan.
  7. Sprinkle top with a mixture of decorative sugar crystals and cinnamon.
  8. Bake for 20 minutes (toothpick inserted should come out clean).
  9. Let cool for 10 minutes before removing muffins from pan.

 

raw key lime pie with coconut-almond crust

by In Desserts and Sweets Leave a comment

Ten whole ingredients. No refined sugar. No baking.

raw key lime pie

Raw Key Lime Pie with Coconut-Almond Crust
 
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Ten whole ingredients. No refined sugar. No baking.
Author:
Ingredients
For the crust:
  • 1 cup toasted almond slices (or nut of your choice)
  • ½ cup unsweetened coconut flakes (plus more for topping if desired)
  • 7 Medjool dates, pitted
  • 2 tablespoons coconut oil, melted
  • ½ teaspoon raw vanilla extract (or substitute regular vanilla extract for an almost-raw pie)
  • ⅛ teaspoon salt
For the filling:
  • 2 cups raw cashews, soaked in water for at least two hours (water discarded when finished soaking)
  • ½ cup maple syrup
  • 3 Medjool dates, pitted
  • ½ cup raw coconut oil
  • 1 ½ avocados
  • 1 cup freshly squeezed lime juice (reserve a few lime slices for garnish, if desired)
  • ¼ teaspoon sea salt
Instructions
For the crust:
  1. Place almond slices (or nut of your choice) and coconut flakes into food processor and process for two minutes or so.
  2. Add the 7 dates (pitted and cut in half) into food processor and pulse until combined.
  3. Melt 2 tablespoons coconut oil. Allow to cool for a minute, then add it along with vanilla extract and ⅛ teaspoon of salt to the mixture.
  4. Process everything until the mixture is crumbly and sticky. Pinch a bit of the mixture between your fingers -- it should stick together. If it does not, add another date or two.
  5. Press mixture into pie dish and refrigerate.
For the filling:
  1. Blend the cashews, maple syrup, dates, and coconut oil in the most powerful high-speed blender or food processor you have (a NutriBullet or Vitamix is ideal) until smooth.
  2. Add the avocado, lime juice, and salt and blend until light and creamy.
  3. Spoon filling into pie crust and transfer entire pie to freezer to firm up for at least an hour.
  4. Remove pie from freezer 20-30 minutes before slicing and serving.
  5. Top with additional coconut flakes and lime slices. Pie can be stored in freezer

 

blueberry cornbread scones

by In Breads, Muffins, and Scones, Breakfast 4 Comments

Moist, but not overly so. A hint of sweetness.

Blueberry Cornbread

Blueberry Cornbread Scones
 
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Moist, but not overly so. A hint of sweetness.
Author:
Ingredients
  • 1 and ¼ cups of all-purpose flour
  • ¾ cup cornmeal
  • ¼ cup vegan granulated sugar
  • 2 teaspoons baking powder
  • ½ teaspoon salt
  • 1 cup almond milk
  • ¼ canola oil or ¼ cup applesauce
  • 1 flax egg (1 tablespoon of ground flax seed + 3 tablespoons water)
  • ½ - ¾ cup frozen blueberries (not thawed)
  • Coconut-oil cooking spray (or other, to prepare pan)
  • Optional for topping before baking: decorative vegan sugar crystals or turbinado sugar
Instructions
  1. Preheat oven to 400 degrees.
  2. Use a whisk to combine flour, cornmeal, sugar, baking powder, and salt in a bowl.
  3. Make the flax egg in a separate small bowl (combine ground flax seed and water; allow to sit for a minute until it gels -- it should be goopy like an egg white).
  4. Combine almond milk, oil or applesauce, and flax egg. Gently fold this wet mixture into the dry mixture only until all ingredients are wet -- do not use a mixer or over-stir. Batter will be thick.
  5. Gently fold in frozen blueberries. Let batter rest for a minute; it should be thick yet fluffy/airy.
  6. Divide mixture evenly into a prepared scone pan. (If you don't have a scone pan, you can use a muffin pan, or pour the entire mixture into a prepared 8” x 8” baking pan.)
  7. Optional: Sprinkle top with decorative sugar crystals for a touch more sweetness. And classiness.
  8. Bake for 20 minutes (toothpick inserted should come out clean).
  9. Let cool for 10 minutes before removing from pan (or just go for it).

 

pesto strascinati with sauteed portobellos

by In Main Dishes Leave a comment

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

Pesto Strascinati with Sauteed Portobellos
 
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Not familiar with strascinati? It's a pasta that'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!
Author:
Ingredients
  • 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
Instructions
  1. In a large pot, cook pasta according to bag or box directions. Drain and return to pot.
  2. Add the basil-cashew pesto to the pasta and toss carefully to distribute the pesto evenly.
  3. 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.
  4. Add the portobellos to the pot of pasta and toss again. Garnish with red pepper flakes for a little heat and color, if desired.

 

pesto with cashew parmesan

by In Soups, Sauces, and Such Leave a comment

Plants make the best-o pesto.
Note: Before you begin, be sure to make a quick batch of cashew Parmesan cheese—you’ll need it for this recipe!

Pesto Ingredients

Pesto with Cashew Parmesan
 
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Plants make the best-o pesto.
Author:
Ingredients
  • ½ cup pine nuts
  • 3–4 garlic cloves
  • 3 cups fresh basil leaves, tightly packed
  • ¾ cup good-quality olive oil
  • ¾ cup cashew Parmesan
  • Salt to taste
Instructions
  1. Place pine nuts and garlic in a food processor and process for 20 seconds or so.
  2. Add the basil leaves and salt. With the processor running, pour the olive oil into the bowl through the feed tube and process until the pesto is pureed.
  3. Add the cashew Parmesan and puree for another minute. Taste and add additional salt if desired. Serve over your favorite pasta.