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Buffalo Cauliflower from The Vegan Air Fryer

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The Vegan Air FryerDennis bought me an air fryer for Christmas, and it sat on the kitchen counter for about a month, because I wasn’t quite sure what to do with it. I knew it was good for “frying” foods without using a ton of oil or turning on the stovetop, but beyond that, I didn’t know how to cook in it. The first few things I “cooked” were just simple frozen snacks from Trader Joe’s. Thankfully, I now have The Vegan Air Fryer by JL Fields to show me how to cook all sorts of delicious dishes with my new kitchen gadget!

Full disclosure here: JL is a friend of mine. We met while taking Victoria Moran’s Main Street Academy together in 2012. And more disclosure: I do consulting work for Vegan Heritage Press, JL’s publisher, and I worked on the book’s design. I would have been just as excited about this book if I didn’t know JL and didn’t work on the book, though!

Balsamic Herbed TomatoesJL starts the book with a chapter dedicated to air frying basics. This includes reasons why you should air fry your food, a list of handy accessories, and some safety tips. She then shares some vegan basics, such a list of ingredients that are good to have on hand, instructions on pressing tofu, and tips on adding umami, the fifth flavor, to your meals. She also includes a few basic recipes, such as pizza dough and vegetable broth.

If you’re already a whiz with vegan cooking and air fryer, you’ll want to delve right into the recipes. JL includes recipes for everything you could possible want to eat in a day, from breakfast through lunch and dinner right up to dessert. There are plenty of snacks, too! There’s something for everyone in The Vegan Air Fryer. The recipes range from simple dishes, such as Seasoned French Fries and Roasted Brussels Sprouts, to more complex meals, like Sambal Goreng Tempeh and Chic’n-Fried Steak. Did you know that you can “bake” in the air fryer? Yep! I’ve got my eye on the Shortbread Cake and Fruit Pastry Pocket recipes.

I had a bag of potatoes waiting to be used, so the first recipe I made was the Kale and Potato Nuggets. In this dish, mashed potatoes and kale and mixed together to form bite-sized pieces and then they’re air fried to perfection. These are perfect as a snack, an appetizer, or even a side dish.

JL ends the book with a list of resources. There’s a chart with cooking times for common foods, more ways to use your air fryer, and list of current air fryer brands. There’s also an essay on using oils in a healthy diet by registered dietician Ginny Messina.

Kale and Potato NuggetsThe Vegan Air Fryer’s chapters include:

  • Air Fryer 101
  • Vegan Basics
  • Breakfast and Brunch
  • Starters and Snacks
  • On the Side
  • Main Dishes
  • One-Basket Meals
  • So Sweet

Thanks to JL and The Vegan Air Fryer, my air fryer is no longer being neglected. I’ve been using it morning, noon, and night! If you have an air fryer, you need this book!

Buffalo Cauliflower from The Vegan Air Fryer by JL Fields

Buffalo Cauliflower
 
Hot and spicy are two words that describe this air-fried cauliflower – another is delicious.
Author:
Yield: 2-4 servings
Ingredients
  • 1 large head cauliflower
  • 1 cup unbleached all-purpose flour
  • 1 teaspoon vegan chicken bouillon granules
  • ¼ teaspoon cayenne pepper
  • ¼ teaspoon chili powder
  • ¼ teaspoon paprika
  • ¼ teaspoon dried chipotle chile flakes
  • 1 cup soymilk
  • Canola oil spray
  • 2 tablespoons nondairy butter
  • ½ cup Frank’s RedHot Original Cayenne Pepper Sauce or your favorite cayenne hot sauce
  • 2 cloves garlic, minced
Instructions
  1. Cut the cauliflower into bite-size pieces. Rinse and drain the cauliflower pieces.
  2. Combine the flour, bouillon granules, cayenne, chili powder, paprika, and chipotle flakes in a large bowl. Slowly whisk in the milk until a thick batter is formed.
  3. Spray the air fryer basket with canola oil and preheat the air fryer to 390°F for 10 minutes.
  4. While the air fryer is preheating, toss the cauliflower in the batter. Transfer the battered cauliflower to the air fryer basket. Cook for 20 minutes on 390°F. Using tongs, turn the cauliflower pieces at 10 minutes (don’t be alarmed if they stick).
  5. After turning the cauliflower, heat the butter, hot sauce, and garlic in a small saucepan over medium high heat. Bring the mixture to a boil, reduce the heat to simmer, and cover. Once the cauliflower is cooked, transfer it to a large bowl. Pour the sauce over the cauliflower and toss gently with tongs. Serve immediately.
Notes
From The Vegan Air Fryer, copyright © 2017 by JL Fields. Used by permission. Photo by Michelle Donner.

Photos by Michelle Donner.

Book review reprinted with permission from Dianne’s Vegan Kitchen.

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Mac and Cheese With Garlic Spinach from This Cheese is Nuts!

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This Cheese Is Nuts by Julie Piatt I was so excited about This Cheese Is Nuts! by Julie Piatt that as soon as it showed up in my mail box, I ran into the kitchen to soak raw almonds and cashews. After the nuts were settled into their water baths, I sat down on the sofa with a cup of tea and read the book from cover to cover.

I wish I could go back in time to when I decided to go vegan and tell myself that I wouldn’t be giving up cheese forever. The initial shock of going cheese-less was a little tough, but I soon got over it. I did find myself missing the deliciously salty, fatty taste from time to time though. Thankfully now, not only do we have amazing vegan cheeses on the market, we also have This Cheese is Nuts!: Delicious Vegan Cheese at Home to show us how to make our own vegan cheeses with ease.

Cashew Camembert photo by Leia Vita MarasovichThe recipes in This Cheese is Nuts! are made with – you guessed it – nuts. They’re easy to follow, don’t take much effort to make, and don’t use too many ingredients. Some, like the Smoked Almond Cheddar and Botija Almond Rosemary Cheese Spread, are ready to go in just a matter of minutes. Others, such as Macadamia Nut Herbed Goat Cheese and Aged Cashew Truffle Cheese need some time in the dehydrator, but it’s hands-off time, so you can go about your normal routine while you’re making cheese.

You’ll find vegan versions of all of your old favorites here, including a Cashew Bleu Cheese, a Cashew Brie, and three versions of Gorgonzola. There are also cheeses I don’t remember eating before going vegan but definitely want to try now, including Burrata and Chicory Almond Cheesy Spread. Of course, recipes for classic cheeses such as parmesan, mozzarella, ricotta, sharp cheddar, smoked gouda, and provolone are included.

In addition to the cheeses themselves, there are recipes for dishes made with cheese, such as Mac and Cheese with Garlic Spinach, Lasagna with Garden Tomato Sauce, and Deep Classic Cheesecake. There are recipes for dairy-free staples, like sour cream, yogurt, and crème fraîche. There’s also a chapter with nut-free cheese recipes, for those with food allergies. 

Smoked Almond Cheddar photo by Leia Vita MarasovichChapters in This Cheese is Nuts! include:

  • Cheese Spreads & Sauces
  • Quick “Form” Cheeses
  • Aged & Multistep Cheeses
  • Dishes
  • Desserts
  • Nut-Free Cheeses and Spreads
  • Dairy-Free Staples

You might need some equipment in order to make some of these recipes. At the very least, you’ll need a food processor or high-speed blender. If you want to get serious about making formed cheeses and aged cheeses, you’ll need a cheese form and a dehydrator. Julie has lists of recommended equipment and pantry staples as well as technique tips, for those who are new to cheese making.

The first recipe I made in This Cheese is Nuts! was the Smoked Almond Cheddar Spread. I was anxious to begin making cheese, and it’s a good starter recipe. I also made the Cashew Camembert, which was devoured immediately. Next, I made the Mac and Cheese With Garlic Spinach, which was pure comfort food. I have many more recipes bookmarked as well, and I know I’m going to be cooking my way through this book for a while.

If you want to make your own vegan cheeses at home, you need This Cheese is Nuts!

Mac and Cheese photo Leia Vita Marasovich

Mac and Cheese With Garlic Spinach
 
Garlic spinach brings life to this comfort food staple.
Author:
Yield: 4 servings
Ingredients
  • 1 cup raw cashews
  • 2 cups fresh spinach
  • 1 tablespoon olive oil
  • ½ shallot, sliced
  • 1 garlic clove, minced
  • ¼ cup chickpea miso paste
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Celtic sea salt, plus more as needed
  • ½ teaspoon garlic powder
  • ¼ teaspoon freshly ground black
  • pepper, plus more for a garnish
  • 1 tablespoon nutritional yeast
  • 1 package gluten-free pasta
Instructions
  1. Place the cashews in filtered water in a small bowl. Cover and refrigerate overnight.
  2. Wash the spinach in a salad spinner.
  3. In a cast-iron skillet over medium heat, heat the olive oil. Add the shallot and brown. Add the garlic and stir with a wooden spoon. Add the spinach and sauté until it is wilted and infused with the garlic and onion.
  4. Drain the cashews. In the pitcher of a Vitamix, place the cashews, miso, lemon juice, salt, garlic powder, pepper, nutritional yeast, and 1 cup boiling hot water.
  5. Blend on medium speed for 2 minutes or until thickened and creamy. Adjust the seasonings to taste.
  6. Bring a large pot of water to a boil over medium-high heat and cook the gluten-free pasta according to the package directions. Drain the pasta in a colander and rinse with hot water.
  7. Transfer the pasta to a large serving dish. Pour the cashew cheese sauce over the pasta and mix thoroughly with a wooden spoon.
  8. Arrange the spinach in a mound on top.
  9. Season with pepper and a pinch of salt.
Notes
Reprinted from This Cheese is Nuts: Delicious Vegan Cheese at Home by arrangement Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House LLC. Copyright © 2017, Julie Piatt. Photo by Leia Vita Marasovich.

Photos by Leia Vita Marasovich

 

Book review reprinted with permission from Dianne’s Vegan Kitchen.

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Chai Chia Pudding

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Chai spices are the key to this rich, flavorful Chai Chia Pudding that’s a perfect breakfast for one or dessert for two. It only takes about five minutes to throw together!

Chai spices are a delightful addition to your next chia pudding! I love the warming, spicy flavors in a good mug of chai tea, and here it’s converted into breakfast form.  The cool part about this Chai Spiced Chia Pudding is that it contains no refined sugar. It’s date-sweetened, so it’s decadent enough to serve as a dessert but healthy enough to eat for breakfast.

More chia goodness: Cherry-Vanilla Chia Seed Pudding, Cranberry-Chia Bubble Tea, Chia Seed Citrus Cooler

Chia pudding is very filling, so if you do decide to serve this as a dessert, you can get most likely get two servings out of the recipe below. Or eat the whole thing for dessert. I don’t judge – in fact, I’ve done it many times.

It does take a long time for chia pudding to set up. Chia pudding has a texture similar to tapioca, but smaller. You don’t have to cook your Chai Spiced Chia Pudding, but you do need to give the chia seeds time to drink in all of the liquid. They’ll plump up considerably, and you’ll have a thick, spoonable pudding when it’s ready to serve.

If you’re planning to serve this as a dessert, throw the ingredients together in the morning. For breakfast, stir it up the night before, so it will be ready to eat when you wake up.

Chai Chia Pudding
 
Chai spices are the key to this rich, flavorful Chai Chia Pudding that's a perfect breakfast for one or dessert for two. It only takes about five minutes to throw together!
Author:
Recipe type: breakfast
Yield: 2 servings
Ingredients
  • 1 cup soy milk (or your favorite vegan milk)
  • ½ teaspoon ground ginger
  • ½ teaspoon cinnamon
  • ¼ teaspoon ground cardamom
  • pinch of ground cloves
  • pinch of black pepper
  • 1 date
  • 3 tablespoons chia seeds
Instructions
  1. Blend the soy milk, spices, and dates until you have a smooth mix.
  2. Pour into a pint jar, and add the chia seeds. Stir well to combine. Seal the jar, and give it a good shake before sticking it into the fridge.
  3. Refrigerate overnight and enjoy in the morning!
Notes
The 2 hour "cooking time" is really just the time that the pudding needs to set in the fridge. You don't have to be there for that!

Republished with permission from Glue & Glitter.

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Black Bean Taco Salad from Protein from Plants

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Usually, one of the first questions vegans are asked is how they get protein, since animal foods are considered by many to be the ideal protein source—and some people think they are the only foods that contain protein.

Protein from Plants by Heather Nicholds will give you a full understanding of protein, including how much you actually need and how to get more than enough from plant foods. Armed with the information, recipes and meal plans in this book, you will be confident and healthy as a vegan—and have the answers to those questions.

You’ll find part nutrition resource, and part cookbook. Protein from Plants takes the science and makes it easily understandable, plus it gives you delicious recipes and balanced meal plans to make it actionable. It bridges the gap that normally separates knowledge from practical steps.

Protein from Plants is also for vegetarians and meat-eaters, since focusing more on the plant side of your plate is always a good thing, and you might be curious about how your vegan friends can be so healthy without meat.

Protein from Plants is available in a print version or for Kindle.

Black Bean Taco Salad

Black Bean Taco Salad
 
Author:
Yield: 2 servings
Ingredients
  • 1½ cup black beans, (cooked) or a 14 oz can
  • 1 cup corn, fresh or frozen
  • ⅛ cup fresh cilantro, or parsley
  • 1 lime - juice and zest
  • 1-2 tsp chili powder
  • sea salt, to taste
  • 1 tomato, diced
  • 1 bell pepper, chopped
  • 2 green onions, chopped
Instructions
  1. Toss all of the ingredients together. This tastes better if you have a chance to prep it in advance, so the flavors have time to merge.
  2. Keep leftovers in the fridge in an air-tight container.
Notes
Hints & Tricks
Serve this tossed with cooked quinoa, or in a lightly heated whole grain wrap, topped with chopped avocado or guacamole plus salsa.

Recipe from Protein from Plants by Heather Nicholds. Reprinted with permission.

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Laura Theodore’s Four-Ingredient Chocolate Chip Oatmeal Cookies

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Laura Theodore's Four-Ingredient Chocolate Chip Oatmeal CookiesOh yeah! These delectable little Chocolate Chip Oatmeal Cookies are so simple to make, you just may want to make a double batch. With only four ingredients, you can’t go wrong with this easy twist on a classic cookie.

Four-Ingredient Chocolate Chip Oatmeal Cookies
 
Author:
Yield: 16-18 cookies
Ingredients
  • 2 large, ripe bananas
  • 1¼ cups rolled oats
  • ⅓ cup raisins
  • ⅓ cup vegan dark chocolate chips
Instructions
  1. Preheat the oven 375 degrees F. Line a large baking sheet with unbleached parchment paper.
  2. Put the bananas in a medium-sized bowl and mash with a potato masher or large fork until smooth. Add the oats, raisins and chocolate chips; stir to combine.
  3. Using a cookie scoop or large spoon, drop a heaping tablespoonful of the cookie batter onto the lined baking sheet, gently flattening it with a rubber spatula or clean fingertips. Continue in this manner with the remaining cookie dough.
  4. Bake for 13 to 17 minutes, or until the edges are golden brown and cookies are almost set. Transfer the cookies to a wire rack and let cool for 10 minutes. Stored in an airtight container in the refrigerator, cookies will keep for about 3 days.
Notes
Recipe from Laura Theodore's Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © Laura Theodore (Jazzy Vegetarian, LLC 2015), reprinted by permission. Photo by David Kaplan.

 

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Roasted Ratatouille Summer Salad

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This Roasted Ratatouille Salad makes the most of summer’s vegetable bounty. Eggplant, zucchini, yellow summer squash, and tomatoes are tossed in herbs, roasted to delicious perfection, and then drizzled with a balsamic vinegar reduction. If you’d like to add a little extra oomph to your salad, add a cup or so of white beans.

Roasted Ratatouille Summer Salad

Roasted Ratatouille Summer Salad
 
Author:
Yield: 4 servings
Ingredients
  • 1 medium-size eggplant, cubed
  • 1 medium-size zucchini, cubed
  • 1 medium-size summer squash, cubed
  • 1 red bell pepper, chopped
  • 1 pint cherry tomatoes
  • 1 clove garlic, minced
  • 1 tablespoon olive oil
  • ½ teaspoon sea salt
  • ½ teaspoon black pepper
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried thyme
  • ¼ teaspoon dried rosemary
  • ¾ cup balsamic vinegar
  • 1 head of butter lettuce, cleaned and leaves coarsely chopped
  • 1 tablespoon fresh basil leaves, sliced
Instructions
  1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
  2. In large bowl, toss the eggplant, zucchini, summer squash, bell pepper, and tomatoes, together with the garlic, olive oil, sea salt, pepper, and dried spices.
  3. Lay the veggies out flat on the baking sheet. Cook for about 30 minutes, or until soft and golden brown, flipping them at about the halfway point.
  4. While the vegetables are cooking, bring the balsamic vinegar to a boil in a small pot. Lower the heat to a simmer, and continue cooking until it reduces to about ¼ cup, about 15 minutes.
  5. To serve, divide the lettuce leaves among 4 bowls or plates. Top with the vegetables, and drizzle a tablespoon or so of balsamic reduction onto each salad. Top with the basil leaves.
Notes
Recipe reprinted with permission from Summer Salads: 15 Favorite Salad Recipes from Dianne’s Vegan Kitchen. ©2016 Dianne Wenz. Purchase your copy of the e-book here: http://www.diannesvegankitchen.com/cookbooks/

 

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Harissa Sprouts and Chickpeas from Bold Flavored Vegan Cooking

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Bold Flavored Vegan CookingWho isn’t a fan of bold, delicious flavor? Bold Flavored Vegan Cooking by Celine Steen is dedicated to using plant-based ingredients to create mouthwateringly flavorful dishes.

In Bold Flavored Vegan Cooking, Celine Steen shows how to add new levels of flavor to vegan dishes with the use of different ingredients such as spices, sauces, and pastes. Just a few sources of bold flavor used in these recipes include citrus, hot peppers, and pickled vegetables. She also explains what umami is (it’s known as “the fifth taste”), and how to add it to your meals by including ingredients such as mushrooms, nutritional yeast, and miso. If you’re not familiar with any of the ingredients, don’t fret – she includes a glossary to explain what each one is.

Some of the ingredients that Celine uses frequently in Bold Flavored Vegan Cooking are ones that I always have on hand in my pantry. Others I’ve seen in stores and have been tempted to purchase, but since I haven’t been totally sure on what to cook with them, I’ve been worried that they’d be exiled to the back of the cabinet and suffer the fate of being ignored until the next clean out when they’d get tossed in the trash. Now I know that I can pick up gochugaru (Korean red chile powder) or Aleppo pepper flakes and have recipes at the ready to use them in.

The recipes in Bold Flavored Vegan Cooking range from easy every-day recipes, such as Teriyaki Tempeh Tacos and Red Curry Scramble with Lime-y Broccoli, to those that take a little longer, like Crunchy Corn Waffles and Squash Blossom Pizza. The quick recipes are labeled, which makes it easy to find something to cook on those days when there isn’t much time to make dinner. There are many gluten-free, soy-free, and oil-free options, which are labeled as well. There’s also a chapter full of DIY pantry staples that includes spices, sauces, and condiments.

The Chapters in Bold Flavored Vegan Cooking include:

  • Savory
  • Spicy
  • Sweet
  • Staples

Bold Flavored Vegan Cooking is the perfect cookbook for those who want to give their meals a flavor boost!

Harissa Sprouts and Chickpeas from Bold Flavored Vegan Cooking

Harissa Sprouts and Chickpeas
 
This sweet, savory and spicy concoction belongs served atop any cooked whole grain of choice to make it a fiber-rich, nourishing and absolutely delicious meal. It’s also great with pita bread or chips, and glazed nuts.
Author:
Yield: 2 to 3 servings
Ingredients
  • 2 tsp (10 ml) melted coconut or olive oil
  • 1 pound (454 g) fresh Brussels sprouts, trimmed and quartered
  • 1 large shallot, peeled and minced
  • 1 large clove garlic, peeled and minced
  • Coarse kosher salt
  • 1 tbsp (15 ml) Pomegranate Molasses, plus more for serving (recipe follows)
  • 1 tbsp (20 g) Harissa Paste
  • 2 tbsp (32 g) tahini paste (use a pourable one)
  • 1 ½ tsp (8 ml) reduced-sodium tamari
  • 1 ½ tsp (8 ml) lemon juice
  • 1 ½ tsp (10 g) agave nectar
  • ½ tsp Harissa Dry Mix
  • 1 ½ cups (256 g) cooked chickpeas
  • Roasted pistachio oil, for serving
Instructions
  1. Heat the oil on medium heat in a large skillet. Add the Brussels sprouts, shallot, garlic and a couple of pinches of salt. Sauté until golden brown and the sprouts are starting to become fork-tender, stirring frequently. This will take about 10 minutes, depending on the size and freshness of the sprouts.
  2. While the sprouts are cooking, whisk to combine in a small bowl the pomegranate molasses, harissa paste, tahini, tamari, lemon juice, agave and harissa dry mix.
  3. When the sprouts are just getting fork-tender, add the chickpeas and sauté another 2 minutes. Pour the harissa mixture on top and fold to combine. Cook for another 2 minutes. Serve with a tiny drizzle of pistachio oil (if using) and extra pomegranate molasses.

Pomegranate Molasses
 
This molasses is sweet, tangy and so perfect you’ll want to drizzle the stuff over everything! You should be able to find pomegranate molasses at the store, but it’s such a breeze to make at home and the results are even better to boot.
Author:
Yield: 1 cup
Ingredients
  • 4 cups (940 ml) unsweetened pomegranate juice
  • 3 tbsp (45 ml) lemon juice
  • 3 tbsp (60 g) agave nectar
Instructions
  1. Place the pomegranate juice, lemon juice and agave in a saucepan. Bring to a low boil, stirring frequently. Lower the heat and simmer on medium-low until the liquid is thickened and reduced to a quarter of the original amount, about 1 cup (235 ml). This will take approximately 1 hour.
  2. Keep an eye on the molasses as it cooks, adjusting the temperature if necessary, and stir frequently to prevent scorching. The risk of scorching becomes higher the more the molasses cooks down.
  3. Let it cool to room temperature before transferring to a glass container. Don’t transfer immediately as the high heat of the molasses could break the glass. Once cooled, cover with a tight-fitting lid and store in the refrigerator for up to 1 month.

 

Review reprinted with permission from Dianne’s Vegan Kitchen.

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Air Fryer Cheesy Potato Wedges

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Try these Air Fryer Cheesy Potato Wedges if you love potato skins but want that potato, too. This is a great side dish and also a fun recipe to make for game day noshing.


Air Fryer Cheesy Potato Wedges
 
Author:
Yield: 4 servings
Ingredients
Potatoes
  • 1 pound fingerling potatoes
  • 1 teaspoon extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1 teaspoon ground black pepper
  • ½ teaspoon garlic powder
Cheese Sauce
  • ½ cup raw cashews
  • ½ teaspoon ground turmeric
  • ½ teaspoon paprika
  • 2 tablespoons nutritional yeast
  • 1 teaspoon fresh lemon juice
  • 2 tablespoons to ¼ cup water
Instructions
  1. Potatoes: Preheat the air fryer to 400°F for 3 minutes. Wash the potatoes. Cut the potatoes in half lengthwise and transfer them to a large bowl. Add the oil, salt, pepper, and garlic powder to the potatoes. Toss to coat. Transfer the potatoes to the air fryer. Cook for 16 minutes, shaking halfway through the cooking time.
  2. Cheese Sauce: Combine the cashews, turmeric, paprika, nutritional yeast, and lemon juice in a high-speed blender. Blend on low, slowly increasing the speed and adding water as needed. Be careful to avoid using too much water, as you want a thick, cheesy consistency.
  3. Transfer the cooked potatoes to an air fryer–safe pan or a piece of parchment paper. Drizzle the cheese sauce over the potato wedges. Place the pan in the air fryer and cook for 2 more minutes at 400°F.
  4. No-Oil Option: Omit the olive oil.
Notes
From The Vegan Air Fryer, copyright © 2017 by JL Fields. Used by permission. Photo by Michelle Donner.

 

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Laura Theodore’s Lime and Coconut Corn Muffins

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Cornmeal gives these Lime and Coconut Corn Muffins a hearty texture, while the lime and coconut contribute a tropical twist.Laura Theodore's Lime and Coconut Corn Muffins

Lime and Coconut Corn Muffins
 
Author:
Yield: 12 Muffins
Ingredients
  • 3 tablespoons flaxseeds
  • 1½ cups whole wheat flour
  • 1 cup fine grind cornmeal
  • ½ cup raw unsweetened shredded dried coconut
  • 1½ teaspoons baking soda
  • 1 teaspoon baking powder
  • 2⁄3 cup Sucanat, brown sugar or your preferred dry sweetener
  • 1½ cups filtered or spring water
  • ¼ cup maple syrup
  • 3½ tablespoons freshly squeezed lime juice
Instructions
  1. Preheat the oven to 375 degrees F. Line a twelve-cup standard muffin pan with paper liners.
  2. Put the flaxseeds in a high-performance blending appliance and process into fine flour. Transfer to a large bowl. Add the whole wheat flour, cornmeal, coconut, baking soda, baking powder and Sucanat (or brown sugar); stir with a dry whisk to combine. Stir in the water, maple syrup and lime juice. Mix just until incorporated.
  3. Divide the mixture among the lined muffin cups. Bake for 24 to 27 minutes, or until golden and a toothpick inserted in the center of a muffin comes out clean. Put the pan on a wire rack. Let cool for about 5 minutes.
  4. Carefully remove the muffins from the pan and cool for about 10 minutes longer. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.
Notes
Recipe from [i]Laura Theodore's Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet[/i] © Laura Theodore (Jazzy Vegetarian, LLC 2015), reprinted by permission.

 

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Vegan Cheesy Crackers

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It’s easy to find crackers without animal ingredients, unless of course, your favorite crackers happen to be the cheesy ones. Now you can make vegan cheesy crackers at home, complete with the delicious crunch and flavor you love but without the animal ingredients and additives.Vegan Cheesy Crackers

Cheesy Crackers
 
Author:
Yield: about 40 crackers
Ingredients
  • 1 cup all-purpose flour
  • 2 tablespoons nutritional yeast
  • ½ teaspoon baking powder
  • ½ teaspoon salt
  • ½ teaspoon garlic powder
  • ¼ teaspoon smoked paprika
  • ⅛ teaspoon turmeric
  • 1 tablespoon olive oil
  • 1 tablespoon vegan butter
  • 1 teaspoon fresh lemon juice
  • 5 to 6 tablespoons cold water, or more as needed
Instructions
  1. Preheat the oven to 350°F. In a medium bowl, combine the flour, nutritional yeast, baking powder, salt, garlic powder, smoked paprika, and turmeric. Mix well. Add the olive oil, butter, and lemon juice, mixing with a fork until the dough is fine and crumbly. Add the water a tablespoon at a time until the dough becomes cohesive.
  2. Transfer the dough to a piece of parchment paper large enough to fit a large rimmed baking pan. (You can use a Silpat instead, if you have one.) Top the dough with another sheet of parchment paper and roll out the dough until thin, measuring about 11 x 13 inches. Transfer the parchment paper and rolled-out dough to a large rimmed baking sheet. Remove the top sheet of parchment paper and cut the rolled dough into 2-inch squares. If desired, remove any uneven pieces of dough from around the edges and press together into a small disk and roll it out to get more crackers that are a uniform size. (Otherwise, you’ll have a few partial crackers from around the end to nibble on!)
  3. Bake for 15 to 17 minutes, or until the crackers are baked but not browned. The color should be golden. Cool completely on the baking sheet. These crackers keep well for a week in a sealed container at room temperature.
Notes
Text excerpted from VEGANIZE IT! © 2017 by Robin Robertson. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved. Photo by William and Susan Brinson.

 

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Baked Buffalo Tofu Bites with Dilly Tahini Dipping Sauce

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Spicy Baked Buffalo Tofu Bites are perfect dipped into rich-and-creamy Dilly Tahini Dipping Sauce.

Guys, I am obsessed with all things Buffalo! That vinegar-forward, spicy sauce has a special place in my heart, and I’m yet to find anything not improved by a heavy hand with the Buffalo. These Buffalo Tofu Bites couldn’t be easier to make!

  • Press your tofu, then slice into mini fingers, like in the video.
  • Dredge the cubes in spicy Buffalo mayo and panko, and bake.
  • Serve with Dilly Tahini Dip, that you can make right in your blender, while the tofu is in the oven.

There are so many delicious ways to serve these babies!

  • Put them onto toothpicks, and serve as party finger food, with the Creamy Tahini Sauce on the side for dipping.
  • Throw them onto your next salad, and use the Creamy Tahini Sauce as your dressing.
  • Roll them into wraps and dip the whole wrap in the sauce.
  • Make them the main dish with mashed potatoes and a kale salad or your favorite veggie on the side.

Whatever you decide to do, I think they will become a new favorite of yours, like they have for me! Let’s make some Buffalo Tofu Bites, y’all.

Baked Buffalo Tofu Bites with Dilly Tahini Dipping Sauce
 
Prep time
Cook time
Total time
 
Spicy Baked Buffalo Tofu Bites are perfect dipped into rich-and-creamy Tahini Dressing.
Author:
Recipe type: vegan
Yield: 4 servings
Ingredients
  • 1 block extra firm tofu pressed, and cut into 24 mini fingers (See the video for how to do this!)
  • ½ cup vegan Buffalo sauce divided
  • ½ cup vegan mayo
  • 1 cup panko breadcrumbs
  • 1 batch Dilly Tahini Dip
Instructions
  1. Toss together the tofu pieces and the Buffalo sauce in a shallow dish. Set aside to marinate for at least 15 minutes, then transfer the tofu to a plate, leaving any leftover Buffalo sauce behind.
  2. Preheat the oven to 375F.
  3. Add the mayo to the bowl with the reserved Buffalo sauce, and whisk together. Pour the panko into another shallow bowl.
  4. Dredge the marinated tofu in the Buffalo-mayo mixture, then in the panko, and arrange on a baking sheet lined with parchment paper. Bake for 50 minutes.
  5. Serve warm with Dilly Tahini Dip and fresh veggies.
Nutrition Information
Calories: 308

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Manhattan Glam Chowder

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Manhattan clam chowder is the red, tomato-based soup found on diner menus all over the city. Mushrooms bring the perfect texture and flavor to this vegan version of the iconic New York City soup.Manhattan Glam Chowder

Manhattan Glam Chowder
 
Author:
Yield: 8 servings
Ingredients
  • 2 tablespoons extra-virgin olive oil
  • 2 medium carrots, cut into ¼-inch pieces
  • 2 celery ribs, cut into ¼-inch pieces
  • 1 medium onion, cut into ¼-inch pieces
  • 3 cloves garlic, minced
  • ¼ cup tomato paste
  • 1 teaspoon dried oregano
  • 3 sprigs fresh thyme
  • 2 dried bay leaves
  • 1 tablespoon dulse flakes or ½ sheet nori
  • 1 tablespoon Old Bay Seasoning
  • 2 medium waxy potatoes, peeled and cut into 1-inch pieces
  • 8 cups vegetable broth
  • 1 (28-ounce) can whole peeled tomatoes, undrained, coarsely chopped
  • 1 cup diced oyster or cremini mushrooms
  • 8 ounces white button mushrooms, sliced ⅛-inch thick
  • ½ cup dry sherry or white wine
  • 2 tablespoons sugar
  • Salt and ground black pepper, to taste
Instructions
  1. Heat the oil in a large pot over medium heat. Add the carrots, celery, and onion. Cover and cook, stirring occasionally until soft, about 8 minutes. Add the garlic and cook for 1 minute. Stir in the tomato paste and cook, stirring for 1 minute.
  2. Add the oregano, thyme, bay leaves, dulse, Old Bay Seasoning, and potatoes. Add the vegetable broth, stir well, and bring the soup to a boil. Reduce the heat to a simmer, cover, and cook until the potatoes are tender, about 10 minutes.
  3. Add the tomatoes and stir well. Add the oyster mushrooms, button mushrooms, sherry, and sugar. Bring the soup to a boil again. Cover, reduce the heat, and simmer 10 minutes. Remove and discard the bay leaves, thyme sprigs, and nori (if using). Taste and add salt and pepper as needed. Serve hot.
Notes
From NYC Vegan, copyright © 2017 by Michael Suchman and Ethan Ciment. Used by permission. Photo by Jackie Sobon.

 

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Beet Kvass from Kombucha, Kefir, and Beyond

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Kombucha, Kefir, and BeyondI like to keep up with health news, and I’ve been reading more and more about the importance of the body’s microbiome lately. The microbiome refers to the microorganisms in a particular environment, and in the body’s case it is the complex ecosystem of bacteria that live in the gut. Gut health is extremely important to health and immunity, so keeping the microbiome in balance is crucial. Fermented foods and drinks, such as sauerkraut and komucha, are essential for feeding the gut’s beneficial bacteria. They’re also great for improving digestion, strengthening the immune system, and helping the body assimilate nutrients. You could spend a small fortune stocking up on drinks like kombucha and kvass at the health food store, or you could make your own, thanks to the help of Kombucha, Kefir, and Beyond by Alex Lewin and Raquel Guajardo.

I have a fascination with making my DIY fermented foods and drinks, but I’ve yet to make any on my own. I read Kombucha, Kefir, and Beyond from cover to cover, and I now feel ready to take on the challenge. I’m going to start with Beet Kvass, which seems pretty easy to make.

In Kombucha, Kefir, and Beyond you’ll learn the importance of including fermented drinks in your diet along with their many health benefits. The history of fermentation is explained along with the science behind it. All of the basics to get you started are laid out, along with lists of equipment and troubleshooting tips. The safety of fermented drinks sometimes worries me, but that’s covered in the book, too.

The recipes in Kombucha, Kefir, and Beyond range from super-easy five minute drinks such as lassi and fermented lemonade, as well as drinks that take longer, like fruit soda. There are recipes for just about any type of fermented beverage you can thing of, including komucha, kefir, root beer, wine, kvass, switchel, vinegar, and mead. Not everything in the book is vegan, as some milk and yogurt recipes are included, but most of the recipes are plant-based.

The chapters in Kombucha, Kefir, and Beyond include:

  • Why Ferment Your Drinks?
  • Our Cultured History
  • Fermentation, Science, and Health
  • Before You Start
  • Five-Minute Recipes
  • Starters, Master Recipes, and General Principles
  • Komucha and Jun
  • Vegetable Drinks
  • Sodas
  • Beers, Grains, and Roots
  • Wines, Ciders, and Fruits
  • Mexican Pre-Hispanic Drinks
  • Fermented Cocktails

Kombucha, Kefir, and Beyond is must have if you’re interested in fermenting your own drinks. Now excuse me while I head off to the kitchen to prepare that kvass!

Beet Kvass

Beet Kvass
 
Beet kvass is the brine from fermented beets (beetroot). It combines the benefits of beets with the benefits of fermentation! Beets contain vitamin B9 (folate) and vitamin C, plus iron and a variety of minerals that are necessary for proper nerve and muscle function and for healthy bones, liver, kidneys, and pancreas. Beet kvass is easy to make, and a shot of it is a great morning tonic and organ cleanser. If you buy organic beets and ginger, you don’t even have to peel them. This recipe works well in a half gallon (2 L) Mason jar.
Yield: about 11/2 quarts (1.5 L)
Ingredients
  • 2 or 3 beets, peeled if not organic
  • 1 inch (2.5 cm) of fresh ginger, peeled if not organic (optional)
  • 1 inch (2.5 cm) of sprig rosemary (optional)
  • Approximately 11/2 quarts (1.5 L) filtered water
  • 1 tablespoon (15 g) sea salt
Instructions
  1. Coarsely chop the beets into 1⁄2- to 1-inch (1 to 2.5 cm) pieces. Cut the ginger (if using) into 1⁄4-inch (6 mm) chunks. Place the beets, ginger, and rosemary (if using) in a half gallon (2 L) Mason jar. Fill the jar halfway with filtered water. Add the salt, close the lid, and shake. Once the salt has dissolved, open the lid and fill with water to the shoulder of the jar, leaving 1 to 2 inches (2.5 to 5 cm) of space at the top. Close the lid. Write the date on a piece of masking tape and stick it to the outside of the jar.
  2. Let it sit for a few days to 1 week if your room is warm, or for 2 or 3 weeks if it’s cooler. The kvass will progress well if you keep the lid closed. Gently agitate once a day to ensure that mold does not form. You know it’s on its way when it starts getting foamy. Once you open the lid, though, it’s best to strain the kvass and refrigerate it because if you close it again and leave it at room temperature, molds can take hold.
  3. When you’re ready to put it into the fridge, pour it through a strainer to separate the beets (and other optional ingredients) from the liquid. The kvass is the liquid. Keep it covered in the refrigerator and drink it cold if you like.
  4. Keep the beet chunks in the refrigerator, too. They can be chopped up and thrown in salads or soups, blended and added to salad dressing, or put through a juicer. Or you can blend the beet chunks with some of the kvass as the base for a fermented beet gazpacho or borscht!
Notes
Substitute 6 carrots for the beets. (Ginger goes well in carrot kvass; rosemary may overwhelm it.) Carrot kvass is a good option for people who don’t like beets, and it’s a good way to start developing a taste for fermented tonics.

Recipe reprinted by permission from Kombucha, Kefir, and Beyond by Alex Lewin and Raquel Guajardo. c/o Fair Winds Press, an imprint of the Quarto Group

 

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Laura Theodore’s Avocado Salad Parfaits

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Here’s a festive and fabulous way to serve a first course salad, any time of the year. Spooned into tiny parfait or champagne glasses, this tasty avocado salad provides a refreshing change to a standard green salad.
Laura Theodore's Avocado Salad Parfaits

Avocado Salad Parfaits
 
Author:
Yield: 4-5 servings
Ingredients
Dressing
  • Juice from half a medium lemon
  • 1 small clove garlic, minced
  • 1 teaspoon extra-virgin olive oil (see note)
  • ⅛ teaspoon sea salt, plus more as needed
Salad
  • 10 to 14 grape or cherry tomatoes, halved or quartered
  • 1 medium-to-large avocado, pit removed, peeled and diced
Instructions
  1. Put all of the dressing ingredients in a small bowl and whisk briskly to emulsify. Put all of the salad ingredients in a medium-sized bowl. Pour in the dressing and gently stir to combine. Season with more salt, to taste. Cover and refrigerate 30 to 60 minutes before serving. To serve as a fancy first course, spoon into pretty glasses, displayed on a decorative plate.
Notes
Chef’s Note: For an oil-free dressing, omit the olive oil and proceed with the recipe as directed.

Recipe from Laura Theodore's Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © Laura Theodore (Jazzy Vegetarian, LLC 2015), reprinted by permission. Photo by David Kaplan.

Laura Theodore's Avocado Salad Parfaits

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Magical Curried Hummus

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Magical Curried Hummus is perfect comfort food, if you crave salt and spice when you’re looking to eat some feelings.

This curried hummus is going to rock your socks! It’s got all of my favorite things going on: spicy ginger and curry flavors with rich, creamy coconut milk to balance it out. It’s perfect for when you’re feeling worn out and snacky – just dump the ingredients into the blender, puree, and eat. I love dipping chips, crackers, and veggies into my Magical Curried Hummus!


Magical Curried Hummus
 
Prep time
Total time
 
Magical Curried Hummus is rich, decadent, and so, so flavorful. And it only takes 10 little minutes to make it in your blender!
Author:
Yield: 8 servings
Ingredients
  • 1 15 ounce can chickpeas drained
  • ¼ cup roasted red pepper
  • ½ cup sliced carrot You don't have to mince, but your blender will have an easier time if you at least precut them a little bit.
  • 2 cloves garlic
  • ½ cup coconut milk
  • 1 teaspoon red curry powder
  • ½ teaspoon turmeric
  • 1 tablespoon lemon juice
  • ½ teaspoon sea salt
  • 1 teaspoon toasted sesame oil optional, for drizzling
Instructions
  1. In your blender or food processor, combine everything but the sesame oil. Puree until smooth.
  2. Transfer to your serving bowl, drizzle with sesame oil, and devour!

 

A version of this post originally appeared on Glue & Glitter. Reprinted here with permission.

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Vegan Aged Miso Cheese from The Cultured Cook

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The Cultured CookThe importance of a healthy microbiome has been talked about a lot in health news lately. It’s crucial to our immune system, our brain health, our digestion, and even our mood. The best way to build a healthy microbiome is with fermented foods. Buying them can be pricy, and the beneficial bacteria that they contain can be killed off in processing. Fermenting foods at home can seem daunting, but fortunately Michelle Schoffro Cook’s new book The Cultured Cook: Delicious Fermented Foods with Probiotics to Knock Out Inflammation, Boost Gut Health, Lose Weight & Extend Your Life is here to make things easy.

The Cultured Cook is an amazing resource for making your own fermented foods. The book delves into the importance of including fermented foods in your diet, along with a list of health benefits, an explanation of what exactly a microbiome is (hint: it’s the system of microbes in the gut), and tips on boosting the beneficial bacteria in your gut.

Fermenting foods at home as always seemed a little scary to me. Will the food go bad? Will I have exploding jars in my kitchen? Do I have to spend a ton of money on equipment? The Cultured Cook has put my mind at ease, because Michelle Schoffro Cook explains just how easy and inexpensive it actually is. In most of the recipes, you just need a simple starter, which can be a probiotic capsule or easy-to-make rejuvelac, a glass bowl, and a few ingredients. It really can’t get any easier than that!

Within the pages of The Cultured Cook, you’ll find recipes for vegan yogurts, non-dairy cheeses, vinegars, komucha, pickels, sauerkraut, and more. Michelle has also included recipes for using these delicious cultured creations, such as dips, cheesecakes, and ice creams. She includes tips and helpful information throughout the book.

There are so many recipes that look so easy throughout the book, and I really have no excuse to continue to buy foods like yogurt and komucha. The big problem I had was deciding what to start with! Should I make sauerkraut? Maybe some kimchi? In the end, I settled on Aged Miso Cheese. It’s super simple and I already had all of the ingredients on hand. I have my cashews fermenting as I type this.

I have a few other books on fermenting foods at home, but none of them are plant-based, so I’m happy to have this vegan cookbook as part of my library. It’s an absolute must-have for anyone who wants to make cultured foods at home!

Vegan Aged Miso Cheese

Aged Miso Cheese
 
There are many types of starter cultures that can be used in plant-based cheese making. Miso is one of my favorites. Its mild, naturally aged, rich, slightly nutty flavor beautifully lends itself to aged plant-based cheeses. I recently started a new holiday tradition in which I begin making this cheese at the beginning of December. Once the initial culturing process is done, I form the cheese block, rub it with sea salt, and set it on a wire mesh rack in a cool space to allow it to ferment for the remaining days until Christmas Eve. Then Curtis and I enjoy a beautiful holiday cheese platter with this cheese as the star. With three weeks of aging time, it develops a firm texture and a sharp taste that is delightful with pomegranate arils (seeds), mandarin oranges, walnut halves, and figs, making it the perfect Christmas cheese and a wonderful, unique holiday tradition in our home.
Author:
Yield: 1 medium-size block
Ingredients
  • 2 cups raw, unsalted cashews
  • 1 cup filtered water
  • 1 tablespoon dark miso
  • 3 teaspoons unrefined sea salt, divided
  • ½ cup coconut oil
Instructions
  1. In a glass or ceramic bowl with a lid, combine the cashews, water, and miso, and stir until they are combined. Cover and let sit for twenty-four hours.
  2. Pour the cultured cashews into a blender. Add 1 teaspoon of the salt as well as the oil, and blend until smooth. You may need to push the ingredients down with a spatula a few times to ensure a creamy, smooth consistency.
  3. Pour the cheese mixture into a cheesecloth-lined bowl that is the shape you’d like the finished cheese to be. Refrigerate for four to six hours, or until it is firm. Remove the cheese from the bowl, and peel away the cheesecloth.
  4. Gently rub the remaining 2 teaspoons of salt over the full surface of the cheese, including the bottom. Carefully place it on a wire rack in a cool, dark, and undisturbed place, and allow the cheese to air-dry for seven to twenty-eight days, or longer if desired. After you have aged the cheese, refrigerate and serve, or store in a covered container in the refrigerator for up to one month.
Notes
Excerpted from the book The Cultured Cook: Delicious Fermented Foods with Probiotics to Knock Out Inflammation, Boost Gut Health, Lose Weight & Extend Your Life. Copyright © 2017 by Michelle Schoffro Cook. Printed with permission from New World Library. www.newworldlibrary.com

 

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Savory Butternut Risotto From Veganomicon, 10th Anniversary Edition

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The world was a very different place for vegans in 2007. Most restaurants were not even close to being vegan friendly, the only dairy-free vegan cheese on the market resembled a large crayon, and coffee shop baristas wouldn’t even know what you were talking about if you asked for almond milk in your coffee. Vegan recipes could be difficult to come by, too. There were only a couple of vegan blogs online and the shelves at Barnes and Nobel only housed a few vegan cookbooks. And then, Isa Chandra Moskowitz and Terry Hope Romero came to the rescue of vegans who afraid of being doomed to a future of tasteless tofu burgers and limp iceberg lettuce salad with their cookbook Veganomicon.

With than 250 recipes, Veganomicon was an absolute masterpiece of deliciousness. The recipes were creative and flavorful, and the book was chock-full of cooking tips and tricks. Isa and Terry both have a great sense of humor, which shines through in their writing and makes cooking their recipes that much more fun.

Baked Farro with Tomatoes & HerbsVeganomicon was given to me as a secret Santa gift by one of my coworkers at time (thank you, Vanessa!), and I dug in with gusto as soon as the office Christmas party was over. I was soon whipping up batches of Pineapple-Cashew-Quinoa Stir-Fry, making my own Chickpea Cutlets, and serving up cozy bowls of cheesy Mac Daddy.

The vegan world has changed a lot in the past ten years. It’s easy to find vegan options when dining out, delicious dairy-free cheeses abound, and most coffee shops have several plant-based milks to choose from. Vegan blogs abound, and my Ikea Billy bookcases are beginning to buckle under the weight of my vast vegan cookbook collection, most of which are beautifully designed and full of mouthwatering photography. Veganomicon has changed, too. Isa and Terry have just released a shiny, new, revised and updated 10th anniversary edition, and they’ve someone managed to make it even better than the first.

Roasted Fennel & Hazelnut Salad with Shallot DressingVeganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook contains all of my favorites from the original book, including Chile Cornmeal Crusted Po’ Boy sandwiches, Snobby Joes, Pumpkin Baked Ziti with Caramelized Onions and Sage Crumb Topping, and Smlove Pie. It has 25 new recipes that reflect current food trends, too, such the Kale Tahini Caesar Salad and Little Maple Breakfast Sausages. The book’s pages have been given a makeover with a beautiful, clean layout and gorgeous, drool-worthy photography.

Veganomicon, 10th Anniversary Edition is full of handy information, including lists of foods to keep stocked in your pantry and kitchen equipment. Cooking terminology is explained, knife skill tips are given, and there’s even advice for keeping your cutting board from slipping. With a plethora of information on how to cook various vegetables, beans, and grains, this book is indispensible in the kitchen.

I’m looking forward to making my old standbys and discovering new favorites in Veganomicon, 10th Anniversary Edition.

Savory Butternut Risotto From Veganomicon, 10th Anniversary Edition

Savory Butternut Risotto From Veganomicon, 10th Anniversary Edition
 
This is creaminess three ways. First, the natural starches in Arborio rice, locking in all of the amazing flavors of shallot and garlic. Then, the squash itself, a little sweet, delicate, and earthy. And lastly, the cashew cream, rich and decadent. The wine and thyme bring out the savory nuance of the but- ternut, and you know what, risotto doesn’t have to be difficult. Everything is pretty simple, but still really special. Like you.
Author:
Yield: 4 servings
Ingredients
  • ½ cup raw cashews, soaked for at least 2 hours, or boiled for 20 minutes
  • 3 pounds butternut squash
  • 2 tablespoons olive oil, plus more for baking sheet
  • 1 cup thinly sliced shallot
  • 10 cloves garlic, sliced thinly
  • 2 tablespoons chopped fresh thyme
  • 1 tablespoon chopped fresh rosemary
  • ½ teaspoon red pepper flakes
  • 11/2 cups Arborio rice
  • ⅓ cup dry white cooking wine
  • ½ teaspoon salt
  • 6 to 7 cups warm vegetable broth
  • ½ teaspoon freshly grated nutmeg
  • 2 tablespoons fresh lemon juice
Instructions
  1. First prepare the squash: Preheat the oven to 425°F. Cut the long part off of the round part and slice in half lengthwise. Now, cut the round part in half lengthwise and remove the seeds with a tablespoon. Line a rimmed baking sheet, lightly oil, and place the squash on it, cut side down. Bake for about 35 minutes, or until easily pierced with a fork, but not completely mushy. Remove from the oven and let cool to the touch. Once cooled, peel off the skin and chop the pumpkin into bite-sized pieces.
  2. While the squash is cooking, make the cashew cream: Drain the cashews and place in a blender with 1 cup of the vegetable broth. Puree until smooth.
  3. In the meantime, start the risotto: Preheat a heavy-bottomed pot over medium heat. Sauté the shallot, garlic, thyme, rosemary, and red pepper flakes in the oil for about 7 minutes, stirring often so that it doesn’t burn. A slanted wooden spoon is the perfect tool for stirring. Add the rice and stir to coat with the oil. Add the wine to deglaze the pot, then add the first cup of warm vegetable broth along with the salt. Stir until most of the water is absorbed. You don’t have to stir the entire time, just as frequently as you can.
  4. Continue adding veggie broth by the cupful, then stirring a few more times, until only a cup of broth is left. It should take about 45 minutes, and by this point your squash should be ready to add. When you’re at the last cup, add the prepared squash. When most of the liquid has absorbed, add the nutmeg and lemon juice. Stir in the cashew cream. Cook for about 5 more minutes, stirring occasionally. Taste and adjust the salt.
  5. It’s now ready to serve!
Notes
Tip: If you’d like to add some crunch (and protein) to this risotto, roasted pumpkin seeds, toasted wal- nuts, or pine nuts would all be good choices. For some green, how about roasted Brussels sprouts or broccoli? You can roast them in the oven with the squash for about 15 minutes.

Excerpted from Veganomicon, 10th Anniversary Edition: The Ultimate Vegan Cookbook by Isa Chandra Moskowitz and Terry Hope Romero. Copyright © 2017. Available from Da Capo Lifelong Books, an imprint of Perseus Books, LLC, a subsidiary of Hachette Book Group, Inc.

 

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Black Pepper Cheesy Mac and Broccoli from Vegan Richa’s Everyday Kitchen

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Vegan Richa's Everyday KitchenIf you’re a fan of Vegan Richa’s Indian Kitchen, you’re definitely going to want to get your hands on Richa’s new cookbook Vegan Richa’s Everyday Kitchen. In this book, Richa applies her culinary skins to international comfort food, and the recipes are absolutely incredible.

The secret to these mouthwatering recipes lies in Richa’s “awesome sauces.” These sauces can be made ahead of time and stored in the fridge until you’re ready to make dinner. You’ll find recipes for spicy sauces, such as Buffalo and firecracker, to Asian-inspired sauces, like hoisin and Manchurian. Rather than group recipes by type, the chapters in Vegan Richa’s Everyday Kitchen are devoted to flavors, so you’ll find peanut butter and coconut in one chapter, and sweet and sour in another.

Black Pepper Cheesy Mac and Broccoli from Vegan Richa's Everyday KitchenThe chapters in Vegan Richa’s Everyday Kitchen include:

  • Peanut Butter & Coconut
  • Sweet & Sour
  • Masala & Saag
  • Burgers & More
  • Bowls & Hands
  • Deep-Dishing
  • Breakfast for Lunch
  • On a Sweet Note
  • Everyday Basics
  • My Everyday Kitchen

Each recipe in Vegan Richa’s Everyday Kitchen looks better than the last, and they range from stir-fries and curries to burgers and pizzas. You’ll find such scrumptious dishes as Mushroom-Jalapeno White Pizza, Crispy Kung Pao Cauliflower, and Tiramisu Fudge Bars. The ingredient lists can be long, so on first glance it may seem that the recipes might take a while to make, but most of the ingredients are actually easy-to-find spices, and the dishes do come together pretty quickly. This is the perfect cookbook for everyday weeknight cooking. The recipes are easily customizable to suite your tastes, and Richa gives options for those who follow a gluten-free, soy-free, or oil-free diet.

There are so many amazing recipes in this book that I wasn’t sure what to start with. I pretty much always gravitate to the mac and cheese recipes in a new cookbook, so I decided to go with the Black Pepper Cheesy Mac and Broccoli. The base of the “cheese” is potatoes and carrots, but you would never know it. The sauce cooks up rich and creamy, and I love the addition of the broccoli to this dish.

I’m a total sucker for spicy peanut sauce, so I made the Firecracker Chickpea Salad with Peanut Dressing next. I loved the combination of creamy peanut sauce with the spicy firecracker chickpeas. I cold eat this dish every day! The recipe says it serves 4, but Dennis and I devoured it all in one sitting.

Because of my love of tacos, I choose to make the Buffalo Chickpea Tacos next. In this recipe, spicy chickpeas are complimented with a cool and creamy ranch sauce. The tacos are also stuffed with spinach and peppers to make them a complete meal.

I have many more recipes bookmarked, such as the Buffalo Chickpea Pizza with White Garlic Sauce, One-Pot Peanut Butter Noodles, and Cauliflower Shawarma Wraps. I’m going to be cooking from Vegan Richa’s Everyday Kitchen for a long time to come!

Black Pepper Cheesy Mac and Broccoli from Vegan Richa's Everyday Kitchen

Black Pepper Cheesy Mac and Broccoli
 
Potato-carrot cheese sauce is the thing these days. My version of this sauce is creamy, filled with vegetables, and loaded with black pepper. What makes this sauce different is the black pepper: add black pepper and then, when you think that should be enough, add some more.
Author:
Yield: 4 servings
Ingredients
  • 2½ cups (600ml) water
  • 1 medium potato, peeled and cubed
  • ⅓ cup (50g) chopped carrots
  • 4 cloves garlic, chopped, or 1 teaspoon garlic powder
  • 3 tablespoons chopped onion or ½ teaspoon onion powder
  • ½ small green chile (optional)
  • 1 small tomato, chopped
  • ¼ cup (30g) raw cashews or macadamias (or ¼ cup pepitas to make nut-free)
  • 2½ cups (225g) chopped broccoli
  • ¾ teaspoon prepared mustard
  • 2 teaspoons soy sauce or tamari (or coconut aminos to make soy-free)
  • 4 tablespoons nutritional yeast
  • 2 teaspoons fresh lemon juice
  • 2 tablespoons extra-virgin olive oil (omit to make oil-free)
  • ½ teaspoon paprika
  • ½ teaspoon sriracha sauce (optional)
  • ¾ teaspoon salt, or more to taste
  • ¼ teaspoon white pepper
  • 1½ teaspoons freshly ground black pepper, or to taste, divided
  • 10 to 12 ounces cooked elbow pasta (gluten-free if necessary)
Instructions
  1. In a medium skillet over medium-high heat, combine the water, potato, carrots, garlic, onion, chile (if using), tomato, and cashews. Cover the skillet and cook 18 to 20 minutes, or until the potato is very tender. Let the mixture cool slightly.
  2. Meanwhile, bring a medium saucepan of water to a boil over high heat. Add the broccoli and cook for 2 minutes. Drain the broccoli and set aside. Alternatively, you can add the broccoli to the cooking pasta pot in the last two minutes.
  3. Combine the potato mixture (along with its liquid), mustard, soy sauce, nutritional yeast, lemon juice, oil, paprika, and sriracha (if using) in a blender. Blend for 1 minute, let the mixture rest for 1 minute, and blend again until smooth.
  4. Transfer the mixture to the saucepan over medium heat. Add the salt, white pepper, and ½ teaspoon of the black pepper, stirring to combine. Add some additional water to adjust the consistency if the sauce is too thick.
  5. Bring the sauce almost to a boil. Taste and adjust the seasonings. Add the elbow pasta and broccoli. Stir to combine, cover the saucepan, and cook for 3 minutes. Let the mixture sit for 2 minutes. Add the remaining 1 teaspoon black pepper. Sprinkle some more pepper on each serving, if desired.
Notes
From Vegan Richa’s Everyday Kitchen copyright © 2017 by Richa Hingle. Used by permission Vegan Heritage Press.

Review reprinted with permission from Dianne’s Vegan Kitchen.

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Vegan New York Cheesecake

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Cheesecake is one of the most iconic New York City desserts. New York–style cheesecake is unique in that it relies on heavy cream and sour cream to make it thick and dense. Many New Yorkers who move away from the area often have relatives send them frozen cheesecakes so they can have a taste of home. Try this vegan New York Cheesecake topped with some homemade blueberry sauce.


Vegan New York Cheesecake
 
Try this vegan New York Cheesecake topped with some homemade blueberry sauce.
Author:
Yield: 8-10 servings
Ingredients
  • 1½ cups graham cracker crumbs
  • 4 tablespoons nondairy butter, melted
  • 4 (8-ounce) containers nondairy cream cheese, softened
  • 3 tablespoons unbleached all-purpose flour
  • 2 teaspoons lemon juice
  • 1½ cups sugar
  • 2 teaspoons vanilla extract
  • Pinch salt
  • ½ cup nondairy sour cream
  • 2 tablespoons Ener-G Egg Replacer
Instructions
  1. Preheat the oven to 350°F. Lightly spray the bottom and sides of a 9-inch springform pan with nonstick cooking spray and set aside.
  2. Combine the graham cracker crumbs and butter in a large mixing bowl and mix well with
  3. a fork. Use your fingers to press the mixture firmly and evenly into the prepared springform pan until it is a solid, packed ¼-inch layer of crust lining the bottom and slightly up the sides of the pan. Bake the crust for 10 minutes. Remove it from the oven and allow it to cool before filling.
  4. Combine the cream cheese, flour, lemon juice, sugar, vanilla, and salt in a large mixing bowl. Mix well, either with a handheld electric mixer or stand mixer, on medium speed until fully combined and the sugar is dissolved, about 3 minutes. The batter should be completely smooth. Beat in the sour cream and egg replacer on low speed until well blended.
  5. Pour the batter into the partially baked crust and bake for 15 minutes. Reduce the heat to 250°F and bake for 40 to 60 minutes, until the center is set but still a little jiggly. Turn off the heat and let the cheesecake rest for 30 minutes in the oven. Remove the cheesecake from the oven and let it cool in the pan on a wire rack for at least 30 minutes. When the cheesecake is cool, run a knife carefully around the side of the cheesecake, but do not remove or release the side of the pan. Put the cheesecake in the refrigerator, uncovered, for at least 4 hours (preferably overnight).
  6. When ready to serve, carefully run a knife along the side of the cheesecake to loosen it and remove the side of the pan. Store leftovers in the refrigerator for up to 5 days.
Notes
From NYC Vegan, copyright © 2017 by Michael Suchman and Ethan Ciment. Used by permission. Photo by Jackie Sobon.

 

The post Vegan New York Cheesecake appeared first on Chic Vegan.

Baked Tofu Buddha Bowls with Magical Tahini Dressing

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Firm, flavorful tofu baked to perfection on a bed of quinoa with a mix of fresh and cooked veggies. Top it off with creamy, Magical Tahini Dressing for an easy, satisfying meal in a bowl.

My family eats one-bowl meals a LOT, especially lately. You’d think that the family of a food blogger would eat like kings every day, but I have a secret for you: NOPE. Sure, on days like today, when I’m finalizing and photographing my Baked Tofu Buddha Bowls recipe, we have a great supper waiting for us.

But most days aren’t like today.

Last month, I spent two days tweaking a recipe for a Turmeric Latte for Care2. Sometimes, I spend a day or two on a sauce or a cookie. On those days, when supper time rolls around, I need something quick and easy. And a Baked Tofu Buddha Bowl like this is one of our go-tos.

Seriously, we eat Buddha bowls so often around here that I wrote a whole cookbook about them! We mix up the starch, protein, veggies, and sauces to make all kinds of one-bowl meals in a hurry.

Baked Tofu Buddha Bowls with Magical Tahini Dressing
 
Prep time
Cook time
Total time
 
Firm, flavorful tofu baked to perfection on a bed of quinoa with a mix of fresh and cooked veggies. Top it off with creamy, Magical Tahini Dressing for an easy, satisfying meal in a bowl.
Author:
Recipe type: Entree
Cuisine: Vegan
Yield: 4 servings
Ingredients
For the Baked Tofu
  • 1 block extra firm tofu pressed and cut into 1" cubes
  • ¼ cup low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 teaspoon garlic powder
For the Cooked Veggies
  • 1 tablespoon toasted sesame oil
  • ½ cup chopped sweet onion
  • 3 bunches baby bok choy, chopped
For the Bowl
  • 3 cups cooked quinoa (1 cup quinoa and 2 cups water - choose your cooking method from the linked quinoa cooking guide.)
  • 1 medium cucumber sliced or spiralized
  • 1 cup shredded or spiralized carrot
  • 1 Haas avocado sliced
  • 1 batch Magical Tahini Dressing
Instructions
Make the Baked Tofu (or the Air Fryer Tofu)
  1. Preheat the oven to 400F. (Skip this step, if air frying.)
  2. In a small bowl, whisk together the soy sauce, sesame oil, and garlic powder. Arrange the tofu in a shallow dish, and pour the marinade over the top. Marinate for 10 minutes.
  3. For baked tofu: Arrange the tofu in an 8" x 8" glass pan. Bake for 40 minutes, stirring after 20 minutes, to prevent sticking.
  4. For air fryer tofu: Place the marinated tofu into your air fryer basket. Air fry at 400F for 20 minutes, flipping at the 10 minute mark.
Make the Cooked Veggies
  1. Heat the oil on medium-high, then add the onions. Cook, stirring, for about 4 minutes, until they turn translucent.
  2. Add the bok choy to the pan and cook for about 4 minutes more, until the green parts wilt and start to look like cooked spinach.
Assemble the Baked Tofu Buddha Bowls
  1. Divide the quinoa between your bowls. Top each bowl with the bok choy, cucumber, carrots, and avocado. Add the tofu, then top each bowl with as much Magical Tahini Dressing as you like!
Nutrition Information
Calories: 552

A version of this post originally appeared at Glue & Glitter.

The post Baked Tofu Buddha Bowls with Magical Tahini Dressing appeared first on Chic Vegan.

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