Category: vegan

ice cream sandwiches

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keep adding cocoa

to the dough until it’s not

too sticky to use

source, 10 servings, 365 calories

dough: 1 c white whole wheat flour, 1/4 c cocoa, 1/2 c maple syrup, 1/4 c smooth unsweetned pecan butter, 1 t kosher salt, 1 t vanilla; ice cream: 6 (4-oz size) containers gerber bananas, frozen by the teaspoonful; 3/4 c smooth unsweetened pecan butter, 1/4 c maple syrup, 1 t kosher salt

dough: form a ball, adding more cocoa to make a workable dough; ice cream: blend; press half of the dough in a parchment-lined loaf pan, add ice cream, freeze until ice cream can support upper crust; form a rectangle with remaining dough, place on top, freeze covered, slice

crispy zucchini, white beans, & pesto

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serve hot or cold or

on a bed of greens or in

a sandwich later

source, 3 servings

3 medium zucchini sliced long and thin, roasted with olive oil, kosher salt & pepper until dark brown, then drizzled with lemon juice; 1 can small white beans, rinsed and drained; pesto: 1 T minced garlic, 1/2 c basil, kosher salt & pepper, 1/4 c olive oil, 2 T white wine vinegar

put beans over zucchini, blend pesto, pour on top, serve with red pepper flakes

filled bread

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vegan chocolate chips,

roasted veggies and miso,

or some vegan cheese

for 3 loaves

6.5 c flour, 3 c warm water, 2 packets yeast, 1.5 T kosher salt, fillings, olive oil

combine water, yeast, salt; add flour, stir to form a shaggy dough; rise 2 hours, covered lightly; divide into 3 floured rectangles on floured silpat; fill, close, place seam-side down, add some topping on top to identify, drizzle with olive oil, sprinkle with additional kosher salt, rest 40 minutes; heat a baking stone on the middle rack of the oven and a pan on the bottom rack to 450 F; transfer silpat onto stone, pour 1 c warm water into pan, bake 30 minutes or until brown

coconut black beans

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serve with plantain chips

and hot sauce to compliment

the rich, salty beans

source, 4 servings

2 cans black beans — 1 can rinsed and drained, 2 T oil, 2 T cumin, 1 T ginger, 1 can coconut milk, kosher salt & pepper, juice of 1 lime; topping: 1/2 c unsweetened coconut flakes + zest of 1 lime + kosher salt & pepper

heat oil and spices, add beans and milk, simmer 15 mins, add juice of 1 lime; serve with topping, plantain chips, hot sauce

saffron coconut rice

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one can coconut

milk and one can of water

for two cups of rice

source, 4 servings

2 c rice, 2 T oil, whites of 1 scallion, cut up; 1 t turmeric, kosher salt & pepper, 1 can coconut milk, 1 pinch saffron, 1 lb greens; toppings: 1/2 c unsweetened coconut flakes toasted with 1 T sesame seeds + zest of 1 lime, kosher salt & pepper, greens of 1 scallion, cut up; lime wedges. 

heat oil, scallion white, spices, add rice, milk, 1 can of water, simmer 10 minutes without stirring, covered; put greens on top, sprinkle with kosher salt, cook without stirring, covered, until rice is done, stir; add toppings and hot sauce