Recipes

Green Sauce

March 26, 2024

Green Sauce

I used to make a version of this sauce with sesame oil and tahini. It was delicious, but heavy. Now I love it without the sesame oil, and you could make this flavor - packed version even lower in fat by leaving out the tahini (see Tip). You will still have a really good sauce to use on pasta, steamed vegetables, or many other dishes you’ll find in this book.
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Ingredients
  

  • 1/4 cup tahini not raw
  • 2 tablespoons lemon juice
  • 4 cloves garlic
  • 2 teaspoons sea salt
  • 1/4 teaspoon cayenne pepper

Instructions
 

  • Combine all ingredients in a blender and puree until smooth and creamy.
  • Store refrigerated in an airtight container for up to 7 days.

Notes

If you leave out the tahini, increase the cilantro to 1 cup.
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Recipes

Smoky Black Bean Bisque

March 19, 2024

Smoky Black Bean Bisque

From the Cookbook Better Than Vegan
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Ingredients
  

  • 1 small yellow onion diced small
  • 2 cloves garlic minced
  • 2 teaspoons cumin seeds toasted and ground
  • 2 teaspoons fresh oregano minced
  • 3 chipotle peppers in adobo sauce
  • 4 cups cooked black beans
  • 21/2 to 3 cups vegetable stock
  • Sea salt to taste
  • 1 lime quartered (garnish)
  • 1 cup cilantro fi nely chopped (garnish)
  • 1 small red onion diced small (garnish)

Instructions
 

  • Sauté the yellow onion in a stockpot over medium heat for 8 minutes.
  • Add water 1 to 2 tablespoons at a time to keep the onion from sticking.
  • Add the garlic, cumin, and oregano, and cook for another minute. Add the chipotles, black beans, and vegetable stock, and bring to a boil over high heat.
  • Decrease the heat to medium and cook the soup, covered, for 20 minutes.
  • Season with salt and purée the soup in batches in a blender. Return the puréed soup to a pot and keep warm.
  • Serve garnished with the lime wedges, cilantro, and red onion.
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Recipes

Cabbage Rolls

February 27, 2024

Cabbage Rolls

My Mom used to make these with seasoned hamburger and rice. We loved them, but I loved anything made with cabbage. I still do.
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Course Main Course
Cuisine American

Ingredients
  

  • Sauce
  • 1 medium yellow onion diced
  • 4 cloves garlic minced
  • 2 tbsp. tomato paste
  • 2 tsp oregano
  • 1 28-oz. can crushed tomatoes
  • 1 tbsp. Maple syrup optional
  • Sea salt and black pepper to taste
  • Filling
  • 15 cabbage leaves
  • 1 medium yellow onion diced
  • 1 large carrot diced
  • 1 stalk celery diced
  • 4 cloves garlic minced
  • 2 Tbsp dried basil
  • ½ tsp. ground nutmeg
  • ½ cup tomato sauce
  • 3 Tbsp tahini
  • 2 Tbsp nutritional yeast
  • 3½ cups cooked millet or bulgur wheat
  • Sea salt and black pepper to taste

Instructions
 

  • Make the Sauce
  • Saute the onion in a large skillet over medium heat for 7-8 minutes until the onions start to brown and turn translucent. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
  • Add the garlic, tomato paste, and oregano and cook for another minute.
  • Add the crushed tomatoes and maple syrup and simmer for 20 minutes. Season with salt and pepper.
  • Make the filling
  • In a large pot of boiling water, blanch cabbage leaves until tender and flexible, about 1 minute. Set aside.
  • Saute the onion, carrot and celery in a large skillet over medium heat for 7-8 minutes until the onions start to turn brown and translucent. Add water 1 to 2 minutes at a time, as needed, to keep the vegetables from browning.
  • Add the garlic, basil and nutmeg and cook for another minute.
  • Add the remaining ingredients and mix well.
  • Assemble the Cabbage Rolls
  • Spread a thin layer of sauce on the bottom of a large baking dish.
  • Using a paring knife, cut out the hard triangular rib from each cabbage leaf. Place about ⅓ cup filling into one end of each leaf, then roll it up, tucking in the sides as you roll. Place rolls seam side-down on top of the sauce in the baking dish. Spoon the remaining sauce on top of cabbage rolls and bake them for 25 minutes.
Keyword vegan, cabbage rolls, WFPB, Plant-based
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Recipes

Gur Cake

Gur Cake

Gur Cake is an Irish confection consisting of two thin shortbread layers sandwiching a rich filling made with breadcrumbs, dried fruit and spices.
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Ingredients
  

  • 12 slices whole grain bread crusts removed
  • 1½ cup strong black tea or unsweetened apple juice
  • ½ cup maple syrup or date paste
  • 1⅓ cup raisins
  • ½ tsp. ginger
  • ¼ tsp. cinnamon
  • ¼ tsp. cloves
  • ¼ tsp. nutmeg
  • ¼ tsp. coriander
  • ½ tsp. baking powder
  • Crust
  • 6 Tbsp Almond butter
  • 1 cup maple syrup
  • 1 tsp vanilla extract
  • ¾ cup almond flour
  • 2 ¼ cup whole wheat pastry flour
  • ¾ tsp baking powder
  • ¾ tsp. Sea salt

Instructions
 

  • Filling Directions
  • To make the filling, tear the bread into large pieces and add it to a bowl with the tea. Mash well.
  • Add the remaining ingredients and mix well. Refrigerate for one hour.
  • Remove the bread crumb mixture from the refrigerator and add the baking powder. Set aside while you make the filling.
  • Make the Cake
  • Preheat the oven to 350 degrees
  • Combine the almond butter, maple syrup, and vanilla extract in a bowl. Mix well.
  • Combine the remaining ingredients in another bowl and whisk to mix well.
  • Add the flour mixture to the almond butter mixture and gently fold together.
  • Press half of the mixture into an 8 inch b y 8 inch non-stick baking dish.
  • Spoon the filling over the dough and spread it evenly over the dough.
  • Spoon the remaining dough over the filling and gently press it down.
  • Bake for 25-30 minutes until the topping is browned.
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Recipes

Boxty (Irish Potato Pancakes)

Boxty (Irish Potato Pancakes)

My Mom often made potato pancakes when we had leftover mashed potatoes. Her version did not use grated potatoes like the traditional Irish version, but they were delicious. I bake these instead of frying them with equally good results.
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Course Main Course
Cuisine Irish
Servings 4 servings

Ingredients
  

  • 1 cup whole wheat pastry flour
  • 2 tsp baking powder
  • 1 tsp sea salt
  • 1.5 cups grated potato
  • 1 cup mashed potato
  • 1 cup plain unsweetened plant milk

Instructions
 

  • Preheat the oven to 375 degrees F.
  • Combine the flour, baking powder and salt in a large mixing bowl. Add the grated potato to the bowl and mix well.
  • Add the remaining ingredients and gently fold them together.
  • Shape into 12 pancakes and place on a non-stick baking sheet.
  • Bake for 15 minutes, turn and bake the other side for an additional 10 minutes
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Recipes

Mexican Chocolate Pudding with Fresh Berries

February 6, 2024

Mexican Chocolate Pudding with Fresh Berries

This recipe is chocolate pudding with a tiny little kick. The Chipotle pepper and cayenne pepper really brings the chocolate flavor to life.
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Servings 4 servings

Ingredients
  

  • One 12-ounce package extra firm silken tofu
  • ½ cup date puree or maple syrup
  • ⅓ cup unsweetened cocoa
  • 1 tsp vanilla extract
  • ½ tsp chipotle pepper powder
  • ⅛ tsp cayenne pepper
  • 2 cup fresh berries

Instructions
 

  • Combine all ingredients except the fresh berries in the bowl of a food processor and puree until smooth and creamy.
  • Chill for up to 1 hour or overnight.
  • To serve top with fresh berries.
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Recipes

Pan Roasted Corn and Peppers

 

Pan Roasted Corn and Peppers

I make this dish in the winter when I want that grilled flavor but am unwilling to brave the cold to light the grill. Getting the pan good and hot and thawing the corn to room temperature is the key to this dish.
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Servings 4 Servings

Ingredients
  

  • 1 medium red onion diced small
  • 1 medium red bell pepper diced small
  • 1 poblano pepper diced small
  • 1 pound frozen corn thawed
  • Sea salt and black pepper to taste

Instructions
 

  • Heat a large skillet over high heat. Add the onion, red bell pepper, poblano pepper, and corn to the pan and cook, stirring frequently until everything is browned, about 10 minutes. Add water as infrequently as possible so that the vegetables brown well.
  • Season with salt and pepper. Serve immediately.
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Recipes

Easy Refried Beans

Easy Refried Beans

I admit there are days when I use refried beans from a can, but they are easy enough to make and, with a little help, are a lot more flavorful. I lille my refried beans more saucy than some, so I add a little vegetable broth to them in a blender and puree , rather than mash them by hand.
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Servings 6 servings

Ingredients
  

  • 1 small onion diced small
  • 2 garlic cloves peeled
  • 1 teaspoon cumin
  • 1 teaspoon chili powder mild or spicy
  • 2 15 ounce cans pinto beans, or two cans fat free refried beans
  • salt to taste
  • ½ lime juiced

Instructions
 

  • Heat a large skillet over medium heat. Add the onion and cook for 5 minutes, until they start to turn translucent. Add water, 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
  • Add the garlic, cumin, and chili powder; cook for another minute to toast the spices.
  • Add the beans and cook until heated through, then add them to a blender. Puree, adding enough vegetable broth to make a creamy sauce.
  • Add the lime juice, and season with salt, if using. Mix well.
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Recipes

Ranchero Sauce

Ranchero Sauce

There are many versions of this sauce, some more time consuming than others. I prefer simpler recipes that come together easily without sacrificing flavor. This is one of those recipes. It has a long list of ingredients but doesn’t take all day to cook.
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Course Breakfast
Cuisine Southwestern
Servings 4 servings

Ingredients
  

  • 1 medium white or yellow onion diced
  • 3 garlic cloves minced
  • 1 pound plum tomatoes chopped
  • 1 jalapeno seeded and diced
  • 1 tbsp ancho chile powder
  • 1 tsp chipotle chili powder
  • 1 tsp cumin
  • ½ tsp dried Mexican oregano
  • ½ cup low sodium vegetable broth or water
  • ½ bunch chopped cilantro
  • Juice of 1 lime

Instructions
 

  • Heat a medium skillet over medium-high heat. Add the onions and cook until lightly browned, about 7 minutes. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
  • Add the garlic, jalapeno pepper, Ancho chile powder, chipotle chile powder, cumin, and oregano. Cook for 2 minutes to toast the spices.
  • Add the tomatoes and vegetable broth, and cook for 15 minutes.
  • Remove from heat and stir in cilantro and lime juice.
  • Using an immersion blender or regular stand blender, carefully blend the mixture until it reaches the consistency you want. A few pulses for a slightly chunky sauce, or you can puree it until it’s completely smooth.
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Recipes

Scrambled Cauliflower Rancheros

Scrambled Cauliflower Rancheros

I make this scramble with tofu, cauliflower or jackfruit depending on my mood or what is on hand. They all work well in this dish. The cauliflower and the tofu have more of an eggy texture that some people like. I like them all.
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Servings 4 Servings

Ingredients
  

  • 1 medium red onion chopped
  • 8 ounces sliced mushrooms
  • 1 poblano pepper
  • 3 cloves minced garlic
  • 2 tablespoons nutritional yeast
  • ½ teaspoons black pepper
  • ½ teaspoon turmeric
  • 1 tsp chipotle chili powder
  • 1 pound frozen cauliflower florets thawed
  • ¼ cup water
  • 1 recipe Refried Beans heated
  • 8 corn tortillas toasted
  • 1 recipe Ranchero Sauce heated
  • ½ bunch cilantro chopped
  • 3 scallions thinly sliced

Instructions
 

  • Heat a large skillet over high heat. Add the onion, mushrooms, and poblano pepper. Saute for 7-8 minutes, stirring frequently, until the onions start to brown and turn translucent. Add water 1 to 2 tablespoons at a time , as needed, to keep the vegetables from sticking to the pan.
  • Add the garlic and cook for another minute.
  • Add the nutritional yeast, black pepper, turmeric, chili powder and cauliflower, and cook for 1 minute.
  • Add the water to the pan, cover and cook for 3-4 minutes until the cauliflower is heated through.
  • Season with salt and cook for another minute.
  • To Serve, place two corn tortillas on a plate. Top with some of the scramble, and a spoonful of Ranchero Sauce over the top.
  • Serve with a spoonful of refried beans and garnish with cilantro and scallions
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