Category: Vegan

Asian flavors · Dairy-free · Vegan

Baked Tofu with Coconut Kale

Belinda

Recipe from Alexandra Stafford

This fabulous meal made mainly on a sheet pan is a happy union of flavors and textures.

Serve with coconut rice, which is very simple: 1 cup each jasmine rice (rinsed), coconut milk, and water, and 1/2 teaspoon salt. Bring to a simmer, cover, turn to low, cook 15 minutes, let stand 10 before fluffing with a fork and serving.

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SERVES 2 to 3

1 tbsp grapeseed oil (or other neutral oil)
1 tbsp sesame oil
3 tbsp soy sauce
1 tbsp Sriracha
16 oz firm tofu
3 tbsp melted coconut oil
8 oz lacinato kale or other
1 cup unsweetened coconut flakes
Coconut rice for serving, see notes above

Preheat the oven to 400° F.
In a large bowl, whisk together the oils, soy sauce, and Sriracha. Cut the tofu into 1-inch cubes, and place them in the bowl. Gently toss the cubes to coat them in the dressing. Let sit until the oven finishes preheating.

Lightly oil a rimmed sheet pan with about a teaspoon of neutral oil. Arrange cubes of tofu on the sheet pan, leaving excess dressing in bowl.
Bake for 20 minutes.
Meanwhile, whisk the 3 tablespoons of melted coconut oil into the reserved dressing.
Coarsely chop the kale, discarding the tough ends. Add the kale to the bowl of dressing along with the coconut and toss to coat.
Remove the sheet pan of tofu from the oven. Gently, push the cubes with a spatula to loosen.
Nestle the kale and coconut around the tofu cubes. Return pan to the oven and bake for 12 to 15 minutes or until the kale has wilted considerably and is beginning to crisp and the coconut is golden brown.
Remove the pan from the oven.
Use a spatula to gently toss everything together.
Serve over rice.

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

Cauliflower and white bean soup

Belinda

Recipe c/o “Simply Quinoa” food blog
This healing and pretty cauliflower soup is packed with amazing flavor. The cashews in it give it a silky smoothness and it’s well worth trying.

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Serves 6

1 tbsp olive oil
3 medium leeks, sliced (about 2 cups)
3 garlic cloves, minced
1 medium head cauliflower, chopped (about 6 cups)
3/4 tsp nutmeg + more as needed
1/2 tsp red pepper flakes
1 tsp sea salt + more as needed
1 tsp pepper
1 15 oz can organic white beans, drained and rinsed
4 cups organic vegetable broth
2 cups water (I use vegetable broth) + more as needed
1/4 cup raw cashews
1/2 cup nutritional yeast (optional)

To garnish:
pomegranate seeds
toasted pumpkin seeds
a drizzle of olive oil

Heat the oil in a large pot or dutch oven. When hot, add the leeks and garlic, and saute until softened, about 1 – 2 minutes. Add the cauliflower and spices and saute again for another 5 minutes or so.
Add the beans, broth, and water/vegetable broth, and bring to a boil. Reduce heat, cover and let the soup simmer on the stove for at least 30 minutes, longer if you have the time.
When done, transfer put half the soup into a high powered blender.
Add the cashews and puree until smooth. If too thick, add a little bit of water until desired consistency has been reached.
Repeat with the other half of soup.
Transfer all the soup back to the pot.
Taste and season with additional salt and pepper.
Sprinkle in more nutmeg/pepper flakes if desired. If using nutritional yeast, stir in here as well.

Serve immediately, garnish with your desired toppings and enjoy the healing vibes this soup will bring!

Accompaniments · Chocolate · Dairy-free · Do-ahead · Nuts · Vegan

Homemade Healthy Nutella

Belinda

From Food Blog “The Toasted Pine Nut”

Swap your store-bought chocolate hazelnut spread with a healthy, homemade version!
Put it in a crepe or just use a spoon, it’s vegan + refined sugar free!

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3 cups peeled hazelnuts
1/2 cup coconut sugar
splash of good vanilla essence
1/2 tsp sea salt
1/3 cup cocoa powder

Preheat oven to 300F.

Lay your hazelnuts out on a baking sheet and roast for 10 minutes.
Place the peeled and roasted hazelnuts in your food processor along with the coconut sugar, vanilla, sea salt, and cocoa powder.
Turn the food processor on and forget about it for about 3 minutes.
Turn it off, scrape down the sides with a rubber spatula and then turn it on for another 7 – 10 minutes.
Once the mixture is smoooooth and the consistency you like, transfer the chocolate hazelnut mixture to an air-tight container and store in the fridge until you’re ready to eat!

Dairy-free · Gluten Free · Salad · Vegan

Easy, tasty “detox” salad

Belinda

Recipe from Food Blog “Simply Quinoa”
This is a quick and easy easy, packed with nutrients and so easy to take to work. You can always add your favorite ingredients to it or just play around with it.

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Serves 6

2 broccoli crowns
1 head cauliflower
1 medium carrot
2 cups finely chopped kale
1/2 cup parsley finely chopped
1/2 cup sunflower seeds or pepitas
1/2 cup sliced cashews or almonds
1/2 cup dried golden berries or other fruit of choice
1/2 cup dried wild blueberries
Juice of one lemon
2 tablespoons apple cider vinegar or other mild flavored vinegar
1 tablespoons pure maple syrup
Salt & pepper to taste

Wash and rinse all your vegetables, then cut the broccoli and cauliflower into florets.
In a food processor fitted with a steel blade, process the broccoli and cauliflower until fine and add them to a large mixing bowl. You may need to do this in batches – I needed three.
Process the carrot the same way and add to the bowl. Stir all ingredients to combine.
Add the rest of the salad ingredients to the bowl and mix with a wooden spoon until fully combined. Add lemon juice, vinegar and syrup and toss to coat.

Asian flavors · Dairy-free · Gluten Free · Soup · Vegan · Vegetarian pasta

The ultimate healthy red curry noodle bowl

Belinda

You will start seeing more and more plant-based recipes on my blog as I am living a 99% plant-based lifestyle these days and loving it! I did it for health reasons and for an anti-inflammatory way of eating and the results are incredible.

Recipe from food blog “Simply Quinoa”

These red curry noodles aren’t like a traditional curry, these noodles are saucy. The coconut milk-based sauce is on the thicker side, but it ends up making the dish easier to eat and just delicious!
When you look at the instructions it might seem like there’s a lot going on, but it’s actually just three simple components that, if you do them in order, won’t take you long at all:

Crispy tofu: Get this in the oven first, then move onto the other steps.
Vegan red curry sauce: Next, get this going and let it simmer while you make component three.
Noodles and veggies: Cook the noodles according to the package and add the veggies into the same pan when they have 2 – 3 minutes left in their cooking.
And if you follow that order, your dinner will be ready in just about 30 minutes! Simple and absolutely scrumptious!

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Serves 4

For the tofu:
1 block extra firm tofu
Cooking spray
Salt
Pepper
For the curry sauce:
1 tbsp coconut oil
1 large shallot
4 garlic cloves , minced
2 tbsp grated ginger (about 2″)
1/4 cup red curry paste
1 (14.5oz) can full-fat coconut milk
1 (14.5oz) can lite coconut milk
3 tbsp low sodium tamari
For the add-ins:
1 (10 oz) package gluten-free ramen noodles or rice noodles
2 cups broccoli florets (+ stems, optional)
1 cup sliced carrots
1 cup sliced red pepper
1 bunch scallions
Sesame seeds to sprinkle

Prepare the tofu:
Preheat the oven to 425ºF and spray a pan with cooking spray. Cut into cubes and add to the pan. Spray with another layer of cooking spray, sprinkle with salt & pepper and bake for 30 minutes, flipping halfway through.

Prepare the sauce:
While the tofu is cooking, heat the oil in a large skillet and add the shallot, garlic, and ginger. Saute for 2 minutes until the garlic is fragrant. Add the red curry paste, coconut milk, and tamari, and bring to a boil. Turn down the simmer and simmer until ready to serve.

Prepare the noodles:
Bring a pot of water to boil. Cook the noodles according to the package instructions. Add your vegetables when there are three minutes in the cooking. Strain everything and add it into the sauce along with the tofu.

Make your bowls
Toss the noodles, vegetables, and tofu together until combined, then divide between four bowls.
Sprinkle with scallions and sprinkle with sesame seeds.

Dairy-free · Pasta · Vegan

Vegan Tahini Alfredo Pasta with Spicy Pine Nut Parmesan

Belinda

Recipe from food blog “Blissful Basil”

This vegan tahini Alfredo pasta with spicy pine nut parmesan is ideal for weeknight comfort noshing. It requires just 30 minutes to prepare (and that’s when moving at a leisurely kitchen pace) and makes excellent leftovers, too. Warm pasta is tossed with a super simple tahini-based blender Alfredo sauce. The pasta is then finished with a generous sprinkle of spicy pine nut parmesan.

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Serves 4

12 to 16 ounces gluten-free or regular penne, rigatoni, or other tube-shaped pasta
2/3 cup tahini, thoroughly stirred before measuring
3/4 cup filtered water
2 tablespoons nutritional yeast flakes
1 tablespoon fresh lemon juice, plus more to taste
1 clove garlic, smashed and peeled
1/2 teaspoon sea salt, plus more to taste
Freshly ground black pepper, to taste
1 recipe Spicy Pine Nut Parmesan (see below)
Chopped Italian parsley or fresh basil, to taste (optional)
Chili oil, to taste (optional)

Bring a large pot of generously salted water to a boil. Add the pasta and cook until al dente, according to package instructions. Strain, reserving 1 cup of the pasta water, and set aside.

Meanwhile, make the tahini Alfredo. Add the tahini, water, lemon juice, garlic, sea salt, and black pepper to a high-speed blender. Blend on high until smooth and emulsified. Set aside.
Next prepare the Spicy Pine Nut Parmesan.
Once the pasta is nearly ready, heat the tahini Alfredo sauce in a large sauté pan over medium-low heat until just warmed through.
Add the pasta to the pan and toss to coat. If needed, add a bit of the pasta water to thin the sauce.
Add about half of the parmesan and stir to incorporate.
Taste and generously season with salt and red pepper flakes, to taste. If desired, add a bit more lemon juice to brighten and enhance the overall flavor.
Divide the pasta between bowls.
Generously top with the remaining parmesan and garnish with the parsley/basil and chili oil (if using).
Serve immediately.

Spicy pine nut parmesan
1/3 cup toasted pine nuts*
1 tbap nutritional yeast flakes
1/2 tsp garlic powder
1/4 to 1/2 tsp crushed red pepper flakes, to taste
1/4 + 1/8 tsp sea salt or to taste

Add all ingredients to a small food processor and pulse until ground into a texture that resembles grated parmesan cheese.
Store in an airtight container in the refrigerator for up to 2 weeks.
Notes
*Toast the pine nuts in a sauté pan over medium-low heat for 4 minutes, or until golden brown, stirring or shaking the pan frequently to prevent burning.

Soup · Vegan

Ginger sweet potato and coconut milk stew with lentils and kale

Belinda

From recipe blog “The First Mess”

NOTES: Coconut milk is naturally sweet and (obviously) so are sweet potatoes. I like to go in with a lot of dried chili to balance things out, but of course add as much as you feel comfortable with.
-Chard or mustard greens would also be delicious in place of the kale.
-My favorite coconut milk is by Aroy-D

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SERVES: 4-6
1 tbsp coconut oil
1 medium yellow onion, small dice
½ – 1 tsp dried chili flakes (I used Diaspora Co’s ground Guntur Sannam Chilli)
½ tsp ground coriander
½ tsp ground cumin
½ tsp ground turmeric
3-inch piece fresh ginger, peeled and minced
3 garlic cloves, peeled and minced
sea salt and ground black pepper, to taste
1 ½ lbs (690 grams or 2 medium) sweet potatoes, peeled and diced into 1-inch pieces
½ cup brown lentils, picked over
4 cups vegetable stock
13.5 oz (400 ml) can full fat coconut milk
1 small bunch of kale, stems removed & leaves chopped (about 4 cups chopped & lightly packed kale)

GARNISH:
chopped cilantro
extra chili flakes
lime wedges
Nigella seeds (optional)

Heat a large, heavy-bottomed soup pot over medium heat. Add the coconut oil to the pot and let it melt. Add the onions to the pot and stir.
Saute the onions, stirring occasionally, until translucent and quite soft, about 5 minutes. Add the chili flakes, coriander, cumin, and turmeric.
Saute spices until very fragrant, about 1 minute. Add the ginger and garlic to the pot and cook for another minute. Add a pinch of salt and pepper.

Add the sweet potatoes to the pot and stir to coat in the spices. Add the lentils to the pot and stir once more. Season everything liberally with salt and pepper. Add the vegetable stock and stir, scraping up any browned bits on the bottom of the pot. Place the lid on top of the pot and bring to a boil.

Once the stew is boiling, lower the heat to a simmer and set the lid slightly askew on top of the pot so that there’s a couple inches available for steam to escape. Simmer until the sweet potatoes are almost falling apart and the lentils are tender, about 30 minutes. The liquid should also be reduced by almost a third.

Add the coconut milk and kale to the pot and stir. Place the lid on top and continue to simmer the stew until the kale is wilted and bright green, about 3-4 minutes. Season the sweet potato and coconut milk stew again with salt and pepper. Bring the stew back up to a strong simmer and check for seasoning. Adjust with more salt, pepper, chili etc. if necessary.

Serve the sweet potato and coconut milk stew hot with chopped cilantro, extra chili flakes, lime wedges, and Nigella seeds (if using).

Dairy-free · Do-ahead · Grains · Salad · Vegan

Kale & farro salad with almonds and pomegranate

Belinda

Recipe from food blog, “Feasting at Home” Sylvia Fountaine.

This Kale and Farro Salad is one of my all-time favorite vegan salads. Think of it like a Winter Tabouli Salad. It’s loaded up with chopped kale and parsley and instead of bulgar, hearty farro is added to the mix. Pomegranate seeds replace out-of-season tomatoes here and toasted almonds give this a nice crunch! The best part? It can be made ahead!

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Serves 6-8
1 cup cooked farro (or sub wheat berries, bulgar wheat, quinoa, or other grain)
1 bunch lacinato kale ( 8-10 ounces) finely chopped, about 4–5 cups.
4 tbsp olive oil
1 garlic clove, finely minced
1 tbsp lemon zest
1/2 tsp salt
1 bunch flat leaf parsley, very finely chopped ( tender stems, OK) about 1-2 cups
1/4 cup red onion, finely chopped
1 cup pomegrante seeds
1/2 cup – 1 cup toasted almonds, chopped, slivered, or sliced
1 tbsp lemon juice, and more to taste
1/2 tsp allspice, more to taste
1/2 tsp cinnamon (optional)
Optional Garnish: Avocado slices for extra richness

Start farro to cook on the stove ( 1/2 cup dry). Place in a pot of salted water, bring to a boil, lower heat, cover, simmer gently until tender, 30-40 minutes. Drain.
Chop kale finely and place in a large bowl. Add oil, salt, garlic and lemon zest. Massage the kale with clean hands until kale becomes tenderized, 4-5 minutes.
Add parsley, onion, pomegranate, almonds and farro. Toss to combine and add lemon juice and allspice and cinnamon.
Mix and taste, adding more salt, allspice and lemon to your taste. If making ahead, make sure to re-taste right before serving- the farro will soak up much of the salt and lemon, so usually I’ll add more.
For extra richness, right before serving, add slices of avocado if you like.
notes

Appetizer Vegetarian · Asian flavors · Dairy-free · Vegan

Warm Tofu with Spicy Dipping Sauce

Belinda

Recipe from “Alexandra’s Kitchen”
“When I read Ruth Reichl’s description of this warm tofu with spicy dipping sauce — “a beautiful dish, which takes ten minutes, costs very little, and is so utterly delicious” — in this month’s Gourmet, I couldn’t not make it.
First, you simmer tofu in water — yes, water — which for whatever reason works; then you make a simple sauce, a mix of soy sauce, sesame oil, sesame seeds, chilli flakes, and scallions; then you pour this sauce over the tofu.

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To simplify the sauce, I sometimes omit the garlic and don’t bother toasting the sesame seeds … it’s just as delicious. If you want to toast and crush the sesame seeds, you can mince them with some of the garlic and the scallions, which helps keep the seeds from flying off the cutting board.

Sauce can be made 1 day ahead and chilled. Bring to room temperature before using. Consider doubling it if you want to serve it with rice.

Regarding Korean hot red pepper flakes: you can use crushed red pepper flakes in their place or a chili paste such as Sriracha or Sambal Oelek.
Tofu can be kept warm for up to 4 hours.

This dish is lovely served with “Broiled Broccoli with Spicy, Sesame-Scallion Sizzle” which is also on my blog

1 (14- to 18-oz) package firm tofu
1 tsp chopped garlic
¼ cup chopped scallion
2 tsp sesame seeds, toasted and crushed with side of a heavy knife, see notes above
3 tbsp soy sauce, low sodium if you are sensitive to salt
1 tbsp Asian sesame oil
1 tsp coarse Korean hot red-pepper flakes, see notes above
1/2 tsp sugar

Rinse the tofu, then cover with cold water in a medium saucepan.
Bring to a simmer over medium-high heat, then keep warm, covered, over very low heat.
Meanwhile, mince and mash garlic to a paste with a pinch of salt. Stir together with remaining ingredients.
Just before serving, carefully lift tofu from saucepan with a large spatula and drain on paper towels. Gently pat dry, then transfer to a shallow bowl.
Spoon some sauce over tofu and serve warm. Serve remaining sauce on the side.

Appetizer Vegetarian · Asian flavors · Dairy-free · Vegan

Broiled Broccoli with Spicy, Sesame-Scallion Sizzle

Belinda

Recipe from “Alexandra’s Kitchen”

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Prep Time: 15 minutes
Cook Time: 8 minutes Total Time:
Serves 2 to 4 as a side dish

FOR THE SIZZLE:
1 tbsp sesame oil
1 tbsp coconut oil
1 tbsp sambal oelek or Sriracha
1 tbsp soy sauce
1 tbsp sesame seeds
4 scallions, thinly sliced

FOR THE BROCCOLI:
1.25 lbs (roughly) broccoli
1 tbsp neutral oil, such as grapeseed or canola
kosher salt
flaky sea salt, such as Maldon, for finishing, optional

Heat the broiler to high for at least 15 minutes. Line a rimmed sheet pan with aluminum foil.

In a small skillet, place the sesame oil, coconut oil, sambal oelek or Sriracha, soy sauce, sesame seeds, and scallions. Turn the heat to low and let the oils slowly infuse.

Meanwhile, prepare the broccoli: cut the head into spears; then cut larger spears into half or quarters.
Toss the broccoli on the prepared sheet pan with the tablespoon of neutral oil and a generous pinch of kosher salt. Taste a small spear of broccoli raw — it should taste nicely seasoned. Transfer pan to broiler and cook 2 minutes. Check. If the broccoli isn’t beginning to char, return it for another minute. Check again. If the spears are charring, remove the pan from the oven, and flip each spear over; then return pan to the broiler for another 2 minutes. Check again
Remove pan from the oven when the broccoli is charred to your liking, about 5-7 minutes total. (Note: be vigilant!)

Transfer broccoli to a serving platter.

Meanwhile, the oils in the skillet should be gently shimmering and the sesame seeds and scallions should be beginning to frizzle. Turn the heat up to medium or high and keep a close watch. As soon as you see the oil bubbling more rapidly, remove the pan from the burner and pour the oil over the broccoli.
Gently toss. Taste.
Season with sea salt if desired — if your broccoli was nicely seasoned before going under the broiler, you might not need any additional salt.
Serve immediately.

This recipe is lovely served with “Warm Tofu with Spicy Dipping Sauce” also on my blog.