Category: vegan

pumpkin curry & yeasted naan

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vegan or dairy

yogurt and milk for the naan

use plain and full fat

curry source, naan source, 4 servings

naan: 4 c flour, 2 T canola oil, 4 T yogurt, 1 packet yeast, 1 T sugar, 1 t kosher salt, 1 t powder, 1 c warm milk; curry: olive oil, 1 sliced onion, 1 T minced garlic, 2 sliced jalapeños, 1 bay leaf, 1 t dried ginger, 2 t garam masala, 2 t cumin, 1 t turmeric, 2 cans chickpeas, rinsed & drained; 1 can pumpkin, 1 can coconut cream, juice of 1 lime, cilantro; toppings: cilantro, lime wedges, rice

naan: knead to form shaggy dough, adding warm water if needed, rest 30 minutes; cook 8 flattened balls on both sides on hot heavy nonstick pan; curry: heat oil, spices, garlic, onion, jalapeños, cook 5 minutes; add chickpeas, pumpkin, cream, lime juice; simmer 10 minutes, adding water if needed; add cilantro; serve with naan and toppings

rye cookies

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sourdough goes out

of fashion, then rye flour

repopulates shelves

24 servings, 170 calories

4 c rye flour, 2 (4-oz size) containers gerber bananas, 1/2 c maple syrup, 1/4 c olive oil, 2 namaste egg replacer eggs, 1 t kosher salt, 1 t soda, 1 T vanilla, 1 t cinnamon, 1 t nutmeg, 1 t cardamom, 1 t orange zest, 1 c mini chocolate chips

mix, make flattened balls on silpat, 375 F, 20 minutes

noodle bowls

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take things from the fridge

put them in a bowl, warm up

in the microwave

1 serving, 350 calories

3.5 oz baked tofu, 4 oz kelp noodles, 1/4 c dried shitake mushrooms, 1 T miso or tom yum paste, 1/4 c frozen kale, toppings: pickled ginger, kimchi, roasted seaweed, furikake, herbs

cover with water, microwave, add toppings

crispy tofu & plantain bowls

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wrap the tofu in

paper towel and press it

with something heavy

previous version, 4 servings

1.5 c rice cooked in 1 c water, 1 can coconut milk, pinch salt, 1 t minced garlic; 2 lbs tofu, pressed, sliced; 1 plantain, sliced; cornstarch, salt, canola oil; glaze: zest & juice of 1 lime, 1/2 c maple syrup, 1 T tamari, 1 T corn starch, canola oil; toppings: mango, avocado, kimchi, cilantro, green onion, mango coconut pepper sauce

toss tofu & plantain in cornstarch & salt; heat oil to shimmering, fry until crispy; remove from pan, deglaze with glaze ingredients, adding oil if needed; divide glaze between tofu and mango; assemble with toppings

gingerbread breakfast cookies

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bake 10 minutes for

chewy cookies or 15

for crunchy cookies

80 servings, 33 calories

1 can pumpkin, 1/3 c d’vash date nectar, 2 T cocoa, 2 T ground flax, 2 T olive oil, 1 T vanilla, 1 t powder, 1 t kosher salt, 6 packets stevia, pinch black pepper, 2 t ginger, 2 t cinnamon, 1 t nutmeg, 1 t cardamom, 2 c oat flour, 2 c white whole wheat flour, 1/2 c lilly’s stevia-sweetened chocolate chips

mix in stand mixer, roll out & cut on wax paper, bake on silpat, 350 F, 10 minutes

delicata squash with cider sauce

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heat the butter and

herbs and add squash while slicing

to fry a little

source, 4 servings

4 delicata squash, seeded, sliced; 1 stick vegan butter, 4 sprigs rosemary, kosher salt & pepper, cider, balsamic reduction

heat butter, herbs & spices; add squash, cover with cider, cook until tender; remove squash, reduce liquid to make a sauce; return squash to pot; serve with balsamic

lentil & eggplant stew

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the soft mud under

the new snow shows itself on

the dog’s feet inside

source, 4 servings

2 eggplant, chopped, roasted with olive oil, kosher salt & pepper, coriander, 400 F until charred; 2 c mirepoix, olive oil, kosher salt & pepper, 1 T minced garlic, 2 T tomato paste, 1 c lentils, 1/2 c small pasta, 5 c broth, zest & juice of 1 lemon

cook mirepoix, oil, salt & pepper until soft; add garlic, tomato, cook 2 minutes; add lentils, broth, cook until lentils are done; add pasta, cook until done; add lemon; top with eggplant

candy cookies

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gooey and cakey

with little bits of chopped up

candy all throughout

24 servings

1 c chopped candy, 1 c chocolate chips, 1 c elmhurst milked cashews, pinch sea salt, 1 stick earth balance vegan butter, soft; 2 namaste egg replacer eggs, 1/2 c brown sugar, 1/2 c sugar, 1 t soda, 1 T vanilla, 3 c flour

cream butter and sugars, beat in all but candy, chocolate; mix in rest; use silpat, 375 F, 11 minutes

raspberry cupcakes

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raspberries straight from

the freezer will keep them

from turning too red

12 servings, 226 calories

1 stick earth balance vegan buttery sticks, 1/2 c sugar, 1/2 c brown sugar, 2 namaste egg replacer eggs, 1 T vanilla, 1 T powder, 1 t kosher salt, 2 c flour, 1/2 c elmhurst milked walnuts, 2 c frozen raspberries

cream butter, sugars, beat in all but berries, mix in berries; use silpat, 375 F, 25 minutes

thin crust pizza

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chill dough overnight

then leave at room temperature

for a few hours

source, 2 servings

dough: 2.5 c flour, 1 t kosher salt, 3/4 t yeast, 1 t olive oil, scant c warm water; sauce: canned tomatoes blended with kosher salt, olive oil; toppings: basil, olive oil, kosher salt, red pepper flakes, miyokos fresh vegan mozzarella

knead dough 3 minutes, rest 15 minutes, knead 3 minutes, chill overnight, bring to room temperature; form 2 rounds, add sauce, toppings; bake singly on preheated stone, 500 F, 5-10 minutes or until browning