Category: Vegan

Appetizer Vegetarian · Asian flavors · Dairy-free · Gluten Free · Salad · Vegan

10 minute tofu-avocado salad

Belinda

This tofu avocado salad is a no-cook, vegan, healthy recipe with an Asian dressing that can be customized to your liking. Perfect in hot weather! Recipe from food blog, “The Woks of Life”

Serves 2, but can easily be doubled

7 oz silken tofu (200g, or about half a package)
1 ripe avocado, but not “mushy” (I would get 2 avocados incase you mess up slicing it evenly)
2 cloves crushed garlic
1 tsp grated fresh ginger
2 tbsp light soy sauce
1 tsp toasted sesame oil
1/2 tsp sugar
1/2 tsp Chinese black vinegar (can substitute rice wine vinegar, lime juice, yuzu, etc.)
1/4 tsp white pepper
2 tsp water
salt (to taste; you may not need any)
1 scallion (finely chopped)
1/4 cup toasted slivered almonds, coarsely chopped (optional)

Start by thinly slicing your silken tofu unto small squares. Also, cut your avocado in half. Thinly slice it crosswise so you get pieces similarly sized to the tofu slices. (See picture)

Arrange alternating slices of the tofu and avocado on a serving platter.

In a small bowl, combine the minced garlic and ginger, soy sauce, sesame oil, sugar, vinegar, white pepper, water and salt to taste. Mix well to combine and drizzle over the tofu and avocado.

Garnish with the chopped scallions (and slivered almonds, if using) and serve

Accompaniments · Asian flavors · Dairy-free · Do-ahead · Gluten Free · Vegan · Whole30 compliant

Healthy and soothing Golden Milk

Belinda

Golden milk is rich in antioxidants, which help protect cells from damage, fight off disease and infections. It reduces inflammation and contributes to your overall health and it’s a wonderfully soothing drink.

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3 cups non-dairy milk like coconut, oat, cashew or almond or a mixture of two of them
2-3 tbsp maple syrup, or feel free to add any sweetener. (Leave out if on Whole30)
2-3 tsp ground turmeric
1/2 tsp ground cinnamon
1/2 tsp vanilla extract (If on Whole30, use a compliant one)
1/4 tsp ground ginger
Pinch ground cardamom
A few grinds of ground black pepper

Add all the ingredients to a saucepan, stir until well combined and cook over medium heat until hot (about 3-5 minutes). Stir occasionally.

Serve immediately or keep the leftovers in an airtight container for 3-4 days. Reheat on the stovetop or microwave until warm enough.

Asian flavors · Dairy-free · Pasta · Vegan · Vegetarian pasta

Ramen Noodles with Miso Pesto

Belinda

Recipe from Bon Appetite magazine

Springy ramen noodles and a cilantro-miso sauce bring a welcome twist to a classic pesto recipe.

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4 cups baby spinach
2 cups cilantro leaves with tender stems
1 Tbsp. white miso
1 garlic clove
½ cup grape seed or sunflower oil
1 tsp. toasted sesame oil
1 tsp. fresh lemon juice
Kosher salt
2 5-oz. packages fresh ramen noodles (you can find them fresh at Asian grocery stores and some Whole Foods—we like the Sun Noodle brand)
1 Tbsp. unsalted butter, cut into small pieces
Toasted sesame seeds (for serving)

Bring a medium pot of water to a boil.

Meanwhile, purée spinach, cilantro, miso, garlic, grape seed oil, sesame oil, and lemon juice in a blender until mixture is smooth and very green. Season with salt and pour pesto into a medium bowl.

Cook noodles according to package directions. Drain and add to bowl with pesto. Add butter and toss until butter is melted and noodles are coated in sauce.

Divide noodles between bowls and top with sesame seeds.

Do Ahead: Pesto can be made 1 day ahead. Cover and chill. Color might darken slightly.

Asian flavors · Dairy-free · Gluten Free · Vegan

Coconut-creamed corn and grains

Belinda

Recipe from Bon Appetite magazine

Turmeric, chili, coconut and chewy-nutty cooked grains balance the sweetness of fresh corn in this vegan “riff” on creamed corn.

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2 ears of corn, husked
1 Tbsp. extra-virgin olive oil
½ serrano chile or jalapeño, thinly sliced
1 ½” piece fresh ginger, peeled, sliced into matchsticks
2 garlic cloves, thinly sliced
1 scallion, thinly sliced, plus more for serving
¼ tsp. ground turmeric
½ cup cooked grains, such as freekeh, farro, or quinoa
½ cup unsweetened coconut milk, plus more for serving
Kosher salt
2 Tbsp. store-bought crispy onions, such as Lars Own, French’s, or Maesri
Lime wedges (for serving)

Cut kernels from corn; set aside.

Heat oil in a large nonstick skillet over medium until shimmering.
Cook chili, ginger, garlic, and 1 sliced scallion, tossing, until softened and fragrant, 1–2 minutes.
Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds.
Add reserved corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 3 minutes.
Add grains and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes.
Add ½ cup coconut milk; season with salt. Bring to a simmer and cook, adding 1–2 tbsp water if needed to loosen, until flavors have melded, about 3 minutes.

Transfer corn mixture to a plate. Drizzle with more coconut milk, then top with crispy onions and sliced scallions.
Serve with lime wedges alongside for squeezing over.

Accompaniments · Asian flavors · Dairy-free · Do-ahead · Sauces · Vegan

Easily the best Thai peanut sauce out there!

Belinda

Recipe from “Pinch of Yum” food blog

This is my most favorite sauce and I highly recommended having a jar of it in the fridge at all times. Throw over hot noodles, over fried tofu or chicken, dress salads with it and use as a dipping sauce.
It is smooth, drizzle-able, garlicky and gingery wth a good spicy sesame kick

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Yield: 1 1/2 cups (6 servings – 1/4 cup each)
Can be doubled easily

1/2 cup smooth peanut butter
1/3 cup low sodium soy sauce
2 tbsp sesame oil (toasted or dark)
2 tbsp rice vinegar
2 tbsp sambal oelek or chili paste (this is where the “spicy” comes in, so add to taste)
2 tbsp sugar, honey, or agave
a small knob of fresh ginger, peeled
a clove of fresh garlic, peeled

Blend all the sauce ingredients together in a small blender or food processor until smooth and creamy.

Find everything in your house that can be dunked in this ridiculously good sauce and then get to work.

Asian flavors · Curry · Dairy-free · Gluten Free · lentils · Vegan

EASY lentil curry

Belinda

Recipe from food blog, “Contentedness Cooking”

This lentil curry is so very tasty, packed with aromatic spices, creamy, satisfying and protein rich.
Using steamed, vacuum packed lentils makes it a great time- saver.
It is lovely over rice, roasted sweet potato, quinoa or pasta, and even pickiest people will eat this.

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1 x 1 lb pack vacuum-pack green lentils. (Trader Joes sells these))
5 large cloves garlic, minced
1.5 cup onions, diced
4 tbsp butter
3/4 cup full fat coconut milk or coconut cream for extra creaminess
2 cups cherry tomatoes, halved
1/2 cup crushed tomatoes
2 heaped cups chopped fresh spinach
1 tbsp Madras curry powder
1/2 tsp mustard powder
1 1/2 tsp ground  roasted cumin
1/2 tsp ground ginger or 1 tbsp fresh ginger, grated
A good handful of chopped cilantro,  but you only have parsley, that works too
Salt and pepper to taste

In a large pan, melt the butter, add onions and garlic and fry for around 7 minutes. Add the ginger, curry powder, cumin and mustard powder and blend well together, allowing the spices oils to come out

Add the lentils, crushed tomatoes and tomato halves to the onions and season with salt and pepper. Cook for 8 minutes more on medium heat.

Add the coconut milk/cream, spinach and chopped cilantro/parsley and let simmer for a few more minutes until well blended. Make sure the onions are tender and the cherry tomato halves are soft before serving. You might have to let it simmer gently for another 15-20 minutes. Add salt and pepper to taste before serving.

Dairy-free · Do-ahead · Gluten Free · Soup · Vegan

Simple and delicious beet gazpacho

Belinda

This recipe is from the lovely food blog, “Feasting at home”
I happened to have all the ingredients to this dish when I found the recipe and it’s well worth making this refreshing, highly flavored cold soup.

*You don’t have to be precise with these ingredients, they are more of a guide. I wasn’t and it turned out beautifully. I like a little more sherry vinegar as it has a sweetness to it, and I roasted my beets instead of boiling them.

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1lb beets (4 medium beets, smaller than a tennis ball, about 3 inches in diameter)
1/2 cup red onion, finely diced, divided
2-3 cups chilled vegetable or chicken broth
2 garlic cloves ( 1 large or 2 two small)
3-4 small Turkish cucumbers, divided
½ cup fresh dill, divided
2 tbsp sherry vinegar, plus more to taste
½ tsp kosher salt, more to taste
¼ tsp fresh pepper

Garnishes- avocado, diced cucumber, diced beet, finely diced onion, chopped dill, baby nasturtium leaves, olive oil or yogurt or sour cream

Place beets in a medium pot and cover with water. Bring to a boil. Turn heat down to low and simmer until fork tender all the way through, about 45- 60 minutes. Chill the beets.

Once the beets are cold, slip off their skins using your hands. Slice and place 3 of the 4 beets ( saving one) in a blender with 2 cups of broth.

Add the half of the chopped onion (about 1/4 cup), 2 garlic cloves, 2 sliced Turkish cucumbers (saving one) salt, pepper, vinegar and about ⅔ of the fresh dill (saving some for garnish).
Blend until very smooth.
Taste and adjust salt and vinegar. You may want to add more broth, or any of the other ingredients. It’s worth playing with until you get just the flavor you want.
Place in the refrigerator until ready to serve.

Prep the garnishes.
Finely dice remaining beets, cucumber, avocado and chop the remaining dill. Pour chilled beet soup (the colder it is, the better) into bowls.
Top with with the garnishes.
Drizzle with a little olive oil or a swirl of yogurt or sour cream if you like. Serve immediately!

Accompaniments · Appetizer Vegetarian · Dairy-free · Do-ahead · Gluten Free · Vegan

Smokey cauliflower hummus

Belinda

One can never have enough cauliflower recipes, especially when they come out like this!

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Makes about 2 cups (serving size: 2 tbsp.)

1/2 head cauliflower (1 to 1 1/2 lbs.), trimmed and cut into 2-in. florets (about 4 cups florets)
4.5 tbsp extra-virgin olive oil
About 1 tsp. smoked paprika
2 tsp kosher salt, divide
½ tsp ground cumin ( I roast mine then grind it, as it’s much more flavorful this way)
¼ tsp red chile flakes
2 garlic cloves, smashed and peeled
About 2 tbsp lemon juice
3 1/2 tablespoons well-stirred tahini

Preheat oven to 450°.
Put cauliflower florets in a large bowl and add 1 1/2 tbsp. oil, 1 tsp. paprika, 1/2 tsp. salt, the cumin, chile flakes, and garlic.
Toss to coat thoroughly.
Spread florets evenly on a large rimmed baking sheet and roast, stirring once, until florets are cooked through and a little crispy, 18 to 20 minutes. Let cool.
Put 1/2 cup water in a blender with roasted cauliflower and garlic, lemon juice, remaining 3 tbsp. oil, the tahini and remaining 1 1/2 tsp. salt.
Blend, adding more water if needed (up to 1/4 cup) and scraping sides often, until you have a creamy purée, about 4 minutes. Taste and add more salt or lemon juice if you like.
Spoon into a serving bowl and sprinkle with a pinch of smoked paprika.

Make ahead: Up to 3 days, chilled airtight.

Dairy-free · lentils · Salad · Vegan

Moroccan farro salad

Belinda

This healthy vegan farro salad, infused with Moroccan spices can be made ahead and keeps for 4 days, perfect for healthy midweek lunches!

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Serves 6-8

1/2 cup chopped red onion
4 cups cooked farro, (I cook it in chicken or vegetable broth to give it more flavor)
2 cups celery, chopped
1 cup dried apricots, chopped
1/4 cup almonds, chopped or slivered, toasted
1 cup cilantro or flat-leaf parsley (or use part mint, or a blend of all three, chopped
Zest and juice of one orange

Moroccan Dressing:
2 tbsp honey or maple syrup
1/4 cup olive oil
1/4 cup sherry vinegar or apple cider vinegar
3 garlic cloves, crushed
1/2 tsp salt, more to taste
1/2 tsp ground black pepper
1.5 tsp cumin (I roast/toast mine first, as it releases more oils)
1/2 tsp cinnamon
1/8 tsp ground cloves
pinch or two chili flakes (optional, but good)

Cook the farro according to package directions (see notes, feel free to do ahead)
When cool, place the farro, celery, apricots, almonds, onions, herbs and orange zest in a large bowl. Juice the orange and add to the salad.
Mix the dressing ingredients into the bowl. Toss with salad ingredients.
Taste, adjust salt and add chili flakes if you like. I usually add a little more salt after this sits a while.

This is will keep 4 days in the fridge.

Asian flavors · Dairy-free · Gluten Free · Rice · Vegan

Coconut Spinach Rice Pilaf

Belinda

Recipe from “Veggie Society”

I figure it’s a great time to eat more vegetarian recipes what with the difficulty of finding what you need in the supermarkets these days, and trying to eat as well as possible

A one-pot wonder filled with fiber and nutrition, vegan and gluten-free, quick cook brown rice is toasted with aromatics pilaf style, then slowly simmered to perfection in a green broth made from coconut milk and baby spinach.

About the Rice:
This recipe can be made with pretty much any type of rice you might have in the pantry so long as you adjust the cooking time according to package directions. For regular brown rice grains you’ll want to give it a good 45 minutes to fully cook and allow to steam an additional 10 or so off the heat

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Serves 6
2 cups quick cook brown rice or regular brown rice (see notes above) rinsed & drained well
4 cups baby spinach
2 X 13.5 oz cans coconut milk organic
1 yellow onion diced
3 cloves garlic minced
1 stalk lemon grass, bruised (OPTIONAL)
sea salt + black pepper to taste
1 lime or lemon cut into wedges

Rinse the rice until the water runs clear then drain well.
Preheat a medium heavy bottom stock pot over low flame and saute the onion with a pinch of salt in a little drop of oil or veggie stock.
Stir in the garlic and cook a few seconds just until fragrant then add the rice. Give everything a good stir and allow to cook together for a a couple of minutes while you make the spinach coconut broth.

To make the broth: add the coconut milk and baby spinach to a powerful blender together with 1.5 tsp salt. Blend until smooth then pour over the rice. Bring to a simmer and add the bruised lemon grass if using.

Turn the heat to low and make sure the rice continues to simmer. Cover with a lid and cook for 20 minutes or adjust timing according to the instructions on the package of rice you are using. After 20 minutes remove from heat but leave the lid on and allow the rice to continue steaming for an extra 10 minutes.
Remove the lid and fluff with a fork. Discard the lemon grass, taste and adjust seasonings with salt and pepper then hit it with a good squeeze of fresh lime or lemon.

Serve hot topped with toasted coconut flakes, crispy fried onions, sesame seeds, scallions. chives or your favorite fresh herbs.

Notes
To adapt this recipe you can make a Lemon Grass Turmeric Rice by replacing the spinach with 1.5 teaspoons turmeric and 1 inch of ginger root or ginger powder. Absolutely divine!