Category: Vegan

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.

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

Easy 10 minute vegan miso soup

Belinda1 Comment

Recipe from food blog, “My Darling Vegan”
This miso soup is super easy to make in just about 10 minutes with just a handful of ingredients.
Miso Soup is wildly versatile. Vegetables, spices, and proteins can be swapped out to make a different meal every time. Consider adding rice noodles for a heartier dinner soup.
Miso soup is good for you! It is packed with veggies, protein, and healthy fats and is vegan, gluten-free, and keto-friendly.
It is a hearty and cozy soup that is filling enough for a stand-alone meal, perfect for these cold winter days.

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Serves 4

2 tbsp coconut or sesame oil
1 yellow onion, thinly sliced
4 garlic cloves, minced
2 tbsp fresh ginger, peeled and minced
8 large bok choy leaves sliced thin
12 ounces tofu, cubed
8 cups vegetable broth
2 tbsp. yellow miso
2 large handful of spinach
4 green onions, thinly sliced

In a small soup pot heat the coconut oil over medium heat. Add the onions and sauté until translucent and fragrant, about 8 minutes. Stir in the garlic and ginger and cook for another minute.

Add the bok choy and tofu, stirring to coat. Pour in the vegetable broth and ring to a boil then reduce heat and let simmer for 5 minutes, until bok choy has wilted. Stir in the miso, tofu, spinach, and green onions and remove from heat.

Serve immediately with hot sauce of choice and extra chopped green onions.

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

Sesame cabbage rice noodle salad with crispy tofu ( or chicken)

Belinda

A healthy delicious recipe that can be made ahead- perfect for meals on the go or workweek lunches!
From the food blog “Feasting at Home”

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Serves 6 – 8

2 oz vermicelli rice noodles
½ head purple cabbage- finely sliced
4 scallions, sliced at a diagonal
⅛–¼ cup finely sliced red onion
12 oz baked or seared tofu (see notes) or shredded chicken
1 bunch cilantro, chopped
2– 3 tbsp toasted sesame seeds
¼ cup roasted peanuts (optional)
handful sunflower sprouts (optional)

Sesame Dressing:
1 tbsp olive oil
3 tbsp toasted sesame oil
3 tbsp rice wine vinegar
1 tbsp honey (or agave or cane sugar)
1 tsp finely minced ginger ( or ginger paste)
2 tsp soy sauce or GF Liquid Amino Acids
¾ tsp salt, more to taste
squeeze of lime

Set water to boil for the noodles.

Decide what tofu or chicken option you want to use and start that process. (see notes)
Thinly slice the cabbage and add it to a big bowl. Add the scallions, red onion and cilantro and toss.
Whisk the dressing ingredients together in a small bowl and toss with the cabbage.

Soak the noodles in the hot water ( turn heat off) for 1-2 minutes, stirring until just pliable. Do not boil the noodles! Just let them get tender and pliable. Al dente is perfect, they will get softer in the salad. Rinse with cold water, until they feel very cold. Drain well and add to the cabbage salad. Toss.

Add your choice of protein. Sprinkle with sesame seeds and roasted peanuts and sprouts if using.

Enjoy!

Notes
If adding tofu, you can purchase pre-baked tofu – or either pan-sear it or bake your tofu at home. If baking, I use a marinade of equal parts soy sauce (or GF liquid Amino) and either sesame oil or olive oil. Cut into cubes. Toss lightly with marinade. Bake on parchment in a 400F oven for 25-35 minutes, until a little crispy. Add a little sriracha or chili flakes to the marinade if you like, for heat.

To sear, just sauté in a large pan, in a little hot olive or peanut or coconut oil – seasoned with salt and pepper – sear until most sides are golden. Sometimes I’ll add a a smashed garlic clove to the hot oil, to infuse it before cooking the tofu. If you like extra crispy tofu, coat it in cornstarch first.

Asian flavors · Dairy-free · Gluten Free · Vegan

Asian Sesame Zucchini Noodles

Belinda

This stir-fry uses zucchini noodles, which are way lower in cals and carbs than grain-based pasta.
Recipe from “Good Housekeeping”

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4 servings

1/4 cup packed fresh cilantro, finely chopped
3 tbsp. seasoned rice vinegar
1 tbsp. toasted sesame oil
2 cloves garlic, crushed with press
2 tsp crushed red pepper
2 tsp sugar
3 medium zucchini, spiralized

In a large bowl, whisk the cilantro, vinegar, oil, garlic, red pepper, sugar, and 1/2 teaspoon salt.
Add the zucchini; toss until well-combined.
Serve immediately.

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

“Zucchanoush”

Belinda

For a fun, summery twist on baba ganoush, try swapping out eggplants for zucchini to take advantage of the summer squash in its peak season.
Recipe from “Good Housekeeping”

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1 lb. small zucchini (about 3), quartered lengthwise
3 tbsp. olive oil, divided
Kosher salt and pepper
1 clove garlic
1/4 cup tahini
2 tbsp fresh lemon juice
3 tbsp mint leaves, divided
1 tbsp pine nuts, toasted

Heat the grill to medium. Toss the zucchini with 1 tablespoon oil and 1/2 teaspoon salt and grill until tender and evenly charred, 8 to 10 minutes.

Transfer the zucchini to a blender along with the garlic, tahini, lemon juice, and 1 tablespoon mint and pulse to combine.
With the motor running on low speed, drizzle in the remaining 2 tablespoons olive oil and puree until mostly smooth, increasing the blender speed if necessary.

Chop the remaining mint.
Serve the zucchini mixture topped with mint and pine nuts.

Dairy-free · Pasta · Vegan

Super green hummus pasta

Belinda

Who knew that a pot of hummus could make such a fabulous, quick and creamy pasta sauce?
Whizz all the ingredients together until silky smooth, then stir through penne pasta for an easy midweek meal.
Recipe from Delicious Magazine

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1lb (500g) penne pasta
7oz (200g) pot of hummus
1 avocado, roughly chopped
1 zucchini, roughly chopped
7 fl oz (200ml) light coconut milk
40z(100g) defrosted frozen peas
Finely grated zest and juice of ½ lemon
The leaves of 5-6 fresh mint sprigs
Extra squeeze of lemon, lemon zest, black pepper, a few torn mint leaves and sea salt flakes, to serve

Cook the pasta according to the pack instructions.
Put the hummus, avocado, zucchini, coconut milk, peas, the finely grated zest and juice of ½ lemon, the leaves of 5-6 fresh mint sprigs and plenty of salt and pepper in a blender.
Whizz until completely smooth and bright green.
Once cooked, drain the pasta, return to the pan and toss with the avocado sauce over a medium heat until well coated (but don’t heat too much – think of it as a saucy pesto).
Taste, then add an extra squeeze of lemon, if needed.
Sprinkle over a little lemon zest, some black pepper, a few torn mint leaves and some sea salt flakes to serve.