Source: Tasting Table http://www.tastingtable.com/entry_detail/chefs_recipes/11220
Flaxseeds, ¼ cup
Coffee, freshly brewed and hot, ¼ cup plus 2 tablespoons
Canola or grapeseed oil, ½ cup plus 1 tablespoon, divided
All-purpose flour, 1 1/3 cups plus 2 teaspoons, divided
Whole wheat flour, 1/3 cup
Baking soda, 1 teaspoon
Ground cinnamon, ¼ teaspoon
Ripe bananas, 4 large or 5 small, peeled
Vegan mayonnaise, 2 tablespoons
Vanilla extract, 1½ teaspoons
¼ teaspoon kosher salt
Granulated sugar, 1 cup plus 3 tablespoons
1. In a coffee grinder or spice mill, grind until fine the Flaxseeds. Add the ground flaxseeds to a medium bowl and use the wooden spoon to stir in the hot coffee. Cover the bowl with plastic wrap and refrigerate until the mixture becomes gelatinous, at least 15 minutes and up to 1 hour.
2. Preheat the oven to 350°. Coat the loaf pan with 1 tablespoon canola oil. Add 2 teaspoons all-purpose flour. Shake the pan to coat the bottom and sides. Tap out the excess.
3. Place 2 large pieces of parchment paper on the counter. Over the sheet, sift together:
- 1⅓ cups all-purpose flour
- Whole wheat flour
- Baking soda
- Ground cinnamon
Repeat sifting the dry ingredients over the second sheet of
parchment, then sift a third time onto the first sheet of parchment.
Transfer the dry mixture to a large bowl.
4. In a medium bowl, use the potato masher to mash the peeled bananas. Use the wooden spoon to stir in the, vegan mayonnaise, vanilla extract and kosher salt.
5. Remove the coffee-flax mixture from the fridge and whisk in the granulated sugar. Whisk in the remaining ½ cup oil. Use a rubber spatula to fold the flax mixture into the flour mixture
until a few dry streaks remain, then fold in the banana-mayonnaise
6. Once the batter is completely combined, use the rubber spatula to
transfer it to the prepared loaf pan. Bake for 40 minutes, and if the
top looks dark, loosely cover with a sheet of aluminum foil. Continue to
bake until a cake tester inserted into the center of the cake comes out
clean and the center resists light pressure, 15 to 20 minutes longer.
Remove from the oven and cool completely before running a paring knife
around the loaf and inverting it onto a platter. Use the bread knife to
slice the banana bread into 1-inch-thick pieces and serve.
Source: A Sweet Spoonful http://asweetspoonful.com/2012/10/returning-home.html
For the soup:
1 large winter squash (butternut, kabocha) – about 3 pounds
2 medium yellow onions, peeled and quartered
4 cloves garlic, peeled
2 tart, firm apples, peeled, cored and quartered
3 tablespoons extra-virgin olive oil
1/2 teaspoon kosher salt, plus more to taste
few dashes freshly-ground black pepper
healthy pinch red chili powder
5-6 cups vegetable stock
For the Cilantro Walnut Pesto:
1/2 cup walnuts
1 cup washed cilantro leaves, stems removed
2 cloves garlic, peeled
generous pinch of salt, or to taste
1 teaspoon apple cider vinegar
3 tablespoons olive oil
cold water, as needed to thin pesto
To make the pesto: Preheat the
oven to 350 F and toast the walnuts for 5-7 minutes, or until fragrant.
Allow to cool. Put walnuts in the food processor and grind until fine.
Add the cilantro, garlic, salt, vinegar, and olive oil. Blend. If the
pesto is too thick, add water, 1 teaspoon at a time, to make it smoother
and the consistency you’d like. Taste and add more salt and pepper if
To make the soup: Increase the
oven temperature to 400 F. In a large roasting pan, toss the squash,
onions, garlic, and apples with the oil to coat. Season well with the
salt, pepper and chili powder. Roast, stirring every 10 minutes, until
the vegetables are fork-tender and lightly browned, about 40 minutes.
Put all of the vegetables into a big
soup pot and blend until smooth with an immersion blender.
Alternatively, blend the soup in batches in your food processor or
blender. Return pureed soup to a large soup pot. Add more broth if the
soup seems too thick. Taste and adjust the seasoning as you see fit.
Serve hot in bowls with a dollop of walnut cilantro pesto.
Source: Milk Free Mom http://www.milkfreemom.com/vegan-quinoa-sweet-potato-chili/
makes 6 hearty bowls of chili
one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish (optional)
Heat the oil in a large heavy soup pot over medium low heat. Add
onions, and cook until soft and they start to turn brown (about 10
minutes). Add the garlic, and cook for about 2 minutes. Add the tomato
paste, chili powder, cumin, and oregano and cook for about 2 minutes,
stirring constantly. Add the beans, stock, and potatoes, and season with
salt and pepper . Cook for about 5 minutes, then add the quinoa.
Continue cooking for about 15 minutes – 30 minutes, stirring frequently,
until quinoa and potatoes are cooked and the chili has thickened. Add a
bit of water if the chili becomes too thick for your liking. Top with
avocado and chopped cilantro. Scrumptious!
Source: The Diva Dish http://thediva-dish.com/uncategorized/healthy-living-class-green-drinks-sweet-eats-and-salads/
1/2 C. dry quinoa
2 C. vegetable broth
1 can garbanzo beans (drained and rinsed)
1 c. cherry tomatoes cut in half
2 avocados diced
2 C. spinach
1 bunch cilantro
1/4 C. onion
2 small cloves garlic
For the dressing:
Juice of 2 lemons
zest of 1 lemon
2 tsp. dijon mustard
2 tsp. olive oil
1 tsp. agave nectar
1/2 tsp. cumin
dash of salt and pepper
1. Make your quinoa first. Soak the quinoa in a pot in the veggie broth
for about 15 minutes. After that, turn on the heat to medium high and
let the quinoa come to a boil. Once it boils, reduce heat to medium/low
and let quinoa simmer. Stir every so often, and cook quinoa for about
20-25 minutes just until the liquid absorbs. You don’t want it
completely dried out, so when there is just a TINY amount of liquid left
in the pot, remove it from heat and put a lid on it. Set it aside, and
make the rest of the salad.
2. In a food processor, add your spinach and cilantro. Make sure to wash you greens.
3. Process the greens until they are finely diced. You can do this by hand as well if you don’t have a food processor.
4. Add the greens to a bowl, and set
aside. Next take your onion and garlic and finely dice those (I do this
in the food processor too), and add to the greens mixture. Next add your
chickpeas and stir until everything is combined and coated. If the
quinoa is cooled, you can add it to the chickpea mixture next.
5. Make your dressing by whisking all the
ingredients together. Pour over salad, and mix until combined. Add in
tomatoes and avocado and mix. Set in fridge for about 10-15 minutes
before serving so the flavors set.
Source: What Would Cathy Eat? http://www.whatwouldcathyeat.com/2011/11/roasted-brussels-sprouts-with-sherry-mustard-vinaigrette/
2 pounds Brussels sprouts, trimmed
4 tablespoons extra virgin olive oil, divided
2 tablespoons finely minced shallot
2-3 cloves garlic, minced
1/2 cup aged sherry vinegar
1 teaspoon fresh thyme
1 tablespoon Dijon mustard
1 tablespoon coarse-ground Dijon mustard
2 tablespoons agave nectar
Freshly ground black pepper to taste
Heat the oven to 400 degrees.
Heat 1 tablespoon of the olive oil in a small skillet or saucepan. Add shallot and garlic and stir for 30 seconds.
Stir in vinegar, thyme, mustard and agave. Simmer on medium heat until reduced by about half (about 4 minutes).
Remove from heat and whisk in 2 tablespoons of olive oil. Season with pepper. Pour the dressing into a serving bowl.
Toss the brussel sprouts with the remaining tablespoon of olive oil
and place on a large baking sheet. Roast the brussels sprouts until
very dark and just tender, about 40 minutes.
Toss with the vinaigrette and serve warm or at room temperature.
Source: The Lunchbox Bunch http://kblog.lunchboxbunch.com/2010/10/acorn-squash-vegan-alfredo-sauce-kamut.html
Acorn Alfredo Sauce
4 Cups roasted Acorn Squash (about 1 medium squash)
1 cup parsley (or fresh basil)
3/4 cup plain plant milk (almond/hemp/soy)
1/3 cup Nutritional Yeast Flakes
2-3 Tbsp EVOO
2-3 Tbsp Dijon Mustard
2-3 Tbsp apple cider vinegar
2 Tbsp roasted garlic
2 Tbsp dried Italian herbs (basil, oregano, thyme)
1 Tbsp maple syrup
1 tsp red pepper flakes or dash of cayenne
salt and pepper
1 bag pasta (any variety you choose)
*I used Kamut Penne
2-3 cups mushrooms
1 package tempeh, cut into cubes
1 Field Roast Chipotle Vegan Sausage tube
Sprinkle of Daiya Cheese on top
1. Turn on oven to 350 degrees.
2. Fill a casserole dish with an inch of water. Slice Acorn Squash in
half (horizontal slice as shown) and lay flat in dish. Place in oven to
roast at 350 degrees for 60-75 minutes.
3. When your squash is roasted the skin should
peel away quite easily. Remove all skin and place squash flesh in a food
processor. Add all other ingredients.
4. Blend on high for at least 2 minutes. You want all the parsley to chop into fine bits. Set sauce aside.
5. Boil a pot of salted water. Cook your pasta.
2-3 minutes before the pasta is ready to drain, add mushrooms and
optional protein add-in's. Drain as usual. Toss dry pasta in a splash of
QuickStep Note: Cook mushrooms/tempeh and sausage simply by throwing them into pasta pot
2-3 minutes before draining pasta. This allows you to boil my
protein/veggies quickly without adding in another step. Drain
6. Toss warm pasta in your Acorn Alfredo Sauce. Mix well so each pasta bit is coated.
7. You can either store in fridge and re-heat later - or eat right away -
or transfer pasta into an oven safe dish and let heat at 300 degrees
for 20 minutes. This will marinate the pasta a bit and soften the sauce.
You can even add a sprinkle of Daiya cheese on top if you'd like.
Source: Manifest Vegan http://www.manifestvegan.com/2011/09/apple-pie-cheesecake/
- 3 cups whole pecans
- 4 tbsp granulated sugar
- 3 tbsp superfine brown rice flour
- 6 tbsp melted vegan margarine
- 2 tbsp almond milk
- 3 tbsp lemon juice
- 3 tubs tofutti better than cream cheese
- 1 package (19 oz) extra firm regular tofu (not silken)
- 1 tsp vanilla bean paste, or one scraped vanilla bean pod
- 1/2 cup packed brown sugar
- 1 1/2 tsp cinnamon
- 3/4 tsp cloves
- 6 tbsp superfine brown rice flour
- 2-3 medium sized honeycrisp or granny smith apples
- 2 tbsp cold vegan margarine, cut into small bits
- 1 1/2 cups packed brown sugar
- 1/4 cup potato starch mixed with 1/4 cup very cold water
To make crust, preheat oven to 400 °F. Pulse pecans, sugar and
superfine brown rice flour in food processor until crumbly. Stir in
melted vegan margarine with fork until well mixed. Press mixture into
springform pan until crust is about 1/4 inch thick. Bake in preheated
oven for 13 minutes. Let cool slightly and reduce heat to 325 °F.
Place all ingredients for filling into bowl and stir together until
roughly mixed. Transfer to food processor and blend until smooth.
Spread the contents of food processor evenly into baked crust and place
Bake for 70 minutes. Turn off oven, but leave cheesecake in oven for
an additional hour. Remove from oven and let cool on wire rack until
room temp. Chill in fridge for a few hours before making topping.
Slice apples thinly, leaving peels on apples. Toss with margarine and
place into small frying pan. Saute over medium heat until apples are
softened and a good amount of water has been produced. Stir in brown
sugar and let mixture cook over medium heat until bubbly. Add in potato
starch mixed with water, stirring constantly until thickened. Remove
from heat and let cool slightly.
Top cheesecake with apple mixture and chill in fridge for a few more hours or preferably overnight until firm.
Source: Manifest Vegan http://www.manifestvegan.com/2012/10/smokey-butternut-mac-and-cheese/
- 16 ounces brown rice pasta, macaroni, penne, fusili, shells all work well
- 2 cups cashews, soaked in water at least 3 hours and drained
- 1 1/2 to 2 cups almond milk, to thin
- 1 tablespoon lemon juice
- 1 teaspoon lemon zest
- 2 cups cooked butternut squash
- 1/3 cup nutritional yeast
- 1 teaspoon minced garlic
- 1 1/4 teaspoon salt
- 5 cups chopped (and de-stemmed) kale
- 1/2 tablespoon coconut or olive oil
- 1/2 teaspoon sea salt
- 1 to 1 1/2 teaspoons smoked paprika
Cook the pasta according to package directions, under cooking just
slightly by a minute or so. Drain well and rinse completely with cold
water to remove any starch.
Transfer the pasta back to the pot and set aside. I like to stir in a
drizzle of olive oil at this point to keep the pasta slick, but it’s
Place the soaked and drained cashews, 1 cup almond milk, lemon juice,
lemon zest, cooked butternut squash, nutritional yeast, garlic, and 1
1/4 teaspoons salt into a food processor. Blend very well, at least 7
minutes, until completely smooth and silky, scraping down the sides as
necessary. Add about 1/2 cup more almond milk until thinned, pulsing
between each addition. Add the sauce to the pasta in the pot, and then
stir in the remaining almond milk to thin. Warm up gently over
medium-low heat, stirring often until desired temperature is reached.
Sprinkle on the smoked paprika and fold just to combine.
In a small frying pan over medium-high heat, toss together the kale,
coconut oil and sea salt and saute for about 3 minutes, or until bright
green and slightly wilted. Stir into the pasta and serve immediately.
Source: Oh She Glows http://ohsheglows.com/2010/09/08/high-protein-garlic-mashed-potatoes/
- 10-12 large organic red potatoes
- 3-3.5 cups cooked navy beans (two 15-oz cans)*
- 1/4 cup soy-free Earth Balance buttery spread
- 2 tbsp unsweet. almond milk
- 4-5 large cloves of garlic
- 1 tsp sea salt
- 1/4 tsp ground paprika
- Freshly ground black pepper, to taste
- other herbs and seasoning, to taste
1. Wash potatoes with a potato scrubber, chop into large chunks, and
toss into a large pot. I prefer to leave the skin on, but you can peel
2. Fill pot with water until potatoes are covered. Cook on
medium-high heat for about 30-35 minutes until fork tender. Drain
potatoes and place in a large bowl.
3. Drop in garlic cloves into a food processor (running) and process
until finely chopped. Add drained and rinsed beans, salt, paprika, and
process until mostly smooth.
3. After cooling potatoes for a few minutes, take a potato masher and
mash until desired consistency is achieved. Now add your milk and Earth
Balance and keep mashing.
4. Add processed bean mixture to potato mixture and mash until
smooth. Sprinkle with black pepper, other herbs, and additional sea
5. Serve with Earth Balance, salsa, ketchup, or BBQ sauce, and a serving of cooked veggies to round out the meal.
Note: You can also swap the beans for 1 cup of red lentils. Simply stir in cooked lentils as you mash the potatoes.
Nutritional Info: (Serves 8). Per serving, approx: 336kcal, 7 gram fat, 11 grams fibre, 11 grams protein, 2 grams sugar.
Source: Post Punk Kitchen http://www.theppk.com/2011/08/maple-pecan-pie/
1/2 cup sugar
1/2 cup brown sugar
1/2 cup pure maple syrup
1/4 cup non-hydrogenated margarine
6 oz extra firm silken tofu (1/2 of a tetra pack)
1/4 cup cold unsweetened plain non-dairy milk
2 tablespoons cornstarch
1/2 teaspoon salt
1 teaspoon vanilla extract
2 cups pecan halves
Prepared Single Pastry Crust, pressed into a tart pan or pie plate (no need to parbake)
First we’re going to make a caramel. In a 2 quart sauce pan, mix
together sugars and maple syrup. Heat over medium heat, stirring often
with a whisk. Once small bubbles start rapidly forming, stir pretty
constantly for about 10 minutes. The mixture should become thick and
syrupy. It shouldn’t be boiling too fiercely, if it starts climbing the
walls of the pan in big bubbles then lower the heat a bit.
Add the margarine, and stir to melt. Turn the heat off, transfer
mixture to a mixing bowl. In the meantime, prepare the rest of the
filling, working quickly so that the caramel doesn’t completely set.
Crumble the tofu into a blender or food processor, along with the
milk, cornstarch and salt. Puree until completely smooth, scraping down
the sides of the blender to make sure you get everything.
Preheat oven to 350 F.
With the caramel still warm in the mixing bowl, add in the tofu
mixture and the vanilla, and mix well. Fold in the pecans to
Transfer to prepared pie crust and bake for 40 minutes. The pie is going to be somewhat jiggly, but it should appear to be set.
Let cool for a few hours, slice and serve! No cheating and pulling pecans off the pie.