Category: vegan

cauliflower, coconut, cashew curry

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cashews in oil

fried in a hot pan will burn

when a back is turned

source, 4 servings

1 inch ginger+4 cloves garlic+1 chile+pinch kosher salt, mashed; 2 T canola oil, 2 chopped onions, tiny can tomato paste, 1 can coconut milk, coriander, cumin, chili powder, garam masala, florets from 1 head cauliflower, 1/2 c frozen peas, serve with: 3/4 c cashews fried in 2 T canola oil until browning; cilantro, lemon wedges, rice

heat oil, onion, spices, tomato paste, ginger mixture, cook 10 minutes until browning in spots, add cauliflower, cook until browning, add milk, simmer 10 minutes, add peas; serve with toppings on rice

broiled miso eggplants

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roast with oil on

foil until soft and then

broil with the sauce

source, 4 servings

3 eggplants, cut in 6ths; olive oil, 1 c white miso+1 T tamari+1 T sesame oil+1 T rice wine+pinch black pepper; rice, sesame seeds, kimchi

roast oiled eggplants until soft, 400 F; top with sauce, broil until tops are blackening; top with seeds, serve on rice with kimchi

double chocolate cookies

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use two baking stones

covered in silpat for the

cookies to spread out

source, 11 servings, 455 calories

2 sticks earth balance vegan buttery sticks, fridge temp; 3/4 c brown sugar, 2/3 c sugar, 1 c flour, 3/4 c cocoa, 3/4 t kosher salt, 1/2 t powder, 1/2 t soda, 1 namaste egg replacer egg, 2 t vanilla, 2 c chocolate chips

beat butter & sugars in stand mixer, mix in rest, make 11 balls, freeze 1 hr on silpat on stones, 350 F, 18 minutes

croissants

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freeze before proofing

and then proof overnight for

the next day’s breakfast

source, 24 servings

1.5 c warm full-fat nut milk, 2 packets yeast, 1/4 c brown sugar, 4.5 c flour, 1 t salt, 3 frozen sticks earth balance buttery sticks, fillings: chocolate, jam

slice butter, layer on wax paper to 5×8″, smooth or pound with rolling pin, keep chilled; in stand mixer combine milk, yeast, sugar, stand 5 minutes; add salt & 3.5 c flour, dough hook 7 minutes; mix in rest of flour with dough hook; form a rectangle, wrap & chill 1 hr; roll out to 10×16″ on silpat, place butter in center, fold in 3 like a letter, roll out to 10×15″, fold in 3, wrap & chill 1 hr; repeat rolling, folding, chilling 3 more times; after 4th time wrap & chill 8-18 hours; divide dough, keeping half chilled; roll out each half to 12×16″ on silpat, cut into 12 triangles, fill, roll up; proof 2.5 hours on baking sheets with silpat, covered; heat oven to 425, place baking sheets in oven with ice cubes, reduce to 400 F, 10 minutes; 325 F, 10 minutes

tofu shakshuka

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cook the vegetables

and the spices on high heat

like for fajitas

source, 4 servings

14 oz extra firm tofu, pressed, cut into 8 triangles; 4 oz vegan feta, cubed; 1 onion, 3 cloves garlic, 1 red pepper, 1 tiny can tomato paste, 1 big can fire roasted diced tomatoes, olive oil, 1/3 c parsley, 1/3 c cilantro, cumin, coriander, smoked paprika, kosher salt, avocado, lemon

slice veggies; heat oil, spices, onion, garlic, pepper, cook until browning; add tomatoes & paste, simmer 10 minutes; add half of herbs, top with tofu & half of feta; 375 F, 10 minutes, broil; top with rest of herbs, feta, avocado, lemon

chocolate chip walnut cookies

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a big and crunchy

cookie that takes a long time

to finish eating

12 servings, 317 calories

1 c finely chopped walnuts, 1 c chocolate chips, 1 T namaste egg replacer + 1/4 c warm water, 1/2 c brown sugar, 1/2 c sugar, 1 t vanilla, 1 t salt, 1 t soda, 1 c unsweetened vanilla almond milk, 2 1/3 c flour

mix, use silpat, 350 F, 20 minutes, cool on stones

banana buckwheat muffins

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a mourning dove looms

over the chickadees and

the tufted titmice

12 servings, 171 calories

4 (4-oz size) containers gerber bananas, 1.5 c buckwheat flour, 1 T powder, 1 t salt, 1 T vanilla, 1 t cinnamon, 1/4 c d’vash date nectar, 1 c quaker 3-minute steel-cut oats, 1 c unsweetened vanilla almond milk, 1 T lemon juice

mix, use silpat, 350 F, 18 minutes

stuffed cabbage

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choose a cabbage with

big leaves and remove thick stems

for easy rolling

4 servings

1 c rice, 1 T spanish rice seasoning, 2 red onions, sliced; olive oil, 1 head cabbage leaves, wilted in microwave; 1 can artichoke hearts, drained; 1 small tomato, sliced; 1 c wine

heat veggies & spices in oil, cook until browning; add rice, cook 1 minute; fill cabbage leaves with rice; return to pan, add wine and cover bottom of pan with water; steam, covered, until rice is done, adding water as needed; remove lid, brown bottom

gingerbread sandwich breakfast cookies

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lemon, balsamic,

allspice: umami instead

of the molasses

previous version, 11 servings, 192 calories

3 c white whole wheat flour, 2 (4-oz size) containers gerber bananas, 6 packets stevia, 1/2 t soda, 1/2 t powder, 1 t salt, 1 T vanilla, 2 t ginger, 2 t cinnamon, 1 t cardamom, 1/2 t allspice, 2 t balsamic, 2 T ground flax, 1/2 c warm water, 1 T lemon juice; frosting: 1 T nut butter, melted; 6 packets stevia, pinch salt, 1 c cocoa, scant 1/2 c warm water

stand mixer until ball forms, roll out on silpat, cut 22 rounds with pastry cutter, bake on silpat, 350 F, 13 minutes; combine frosting ingredients; sandwich

baguettes with whole wheat

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adjust the water

temperature in case the food

processor heats up

source

3/4 c white whole wheat flour, 1 packet instant yeast, 3 c flour, 2 t salt, 1.5-2 c warm water

food processor, adding water until a ball forms; flour ball, rise 2 hours; form 3 logs with floured hands, rest 20 minutes; form baguettes, slash tops; bake on heated stone, 465 F, 30 minutes