Meatless Miso Tofu Meatballs

Meatless Miso Tofu Meatballs

The Meatless Miso Tofu Meatballs are Vegan, Grain-Gluten and Refined Sugar Free. Fully packed with nutrients and protein to bring a delicious and balanced plate to your table.

Ingredients:
1/2 cup (50g) walnuts

1/2 cup (50g) gluten free oats

2 Tbsp (10g) gluten free nutritional yeast

1/4 tsp salt

1/4 tsp black pepper
7oz (200g) firm tofu

1 tsp gluten free miso paste

1 Tbsp (7g) ground flaxseeds (combined with 2 Tbsp water)
-
1 tsp sesame oil


1 medium white onion, diced
 

2 garlic cloves,  minced



Glaze:


1 Tbsp gluten free soy sauce


1 Tbsp maple syrup

1 tsp sesame oil


1/2 tsp rice vinegar



Directions:

Place the dry ingredients in a food processor and pulse until crumbly. Add in the tofu, miso and flaxseeds and blend 30 seconds until smooth.


Heat up the sesame oil in a small pan over medium heat and fry the onion and garlic for 3-4 minutes until golden, then add to the mixture. Adjust seasoning if needed.
   

The mixture should be sticky but workable. Roll into 20 little balls and place on a lined baking tray.
  

Either bake the balls for 15 minutes at 180°C/350°F or pan fry them with a bit of oil until golden brown from each side.


Whisk together the glaze and serve on rice or a noodle dish.

Lentil Meatloaf ~. Vegan

                                                    

Vegan Lentil Meatloaf

This hearty Vegan Lentil Meatloaf recipe is full of flavor and succulent texture. Lentils and quinoa pack it with plant protein, delivering a wholesome and satisfying meal. Gluten-free!   Don't let the idea Vegan fool you.  If you are a meat lover you will not believe something that tastes this good is not prime beef!
Ingredients:

1/2 cup lentils, green or brown
1/2 cup quinoa
2 1/2 cups or vegetable broth or water

3 lage garlic cloves
1 bay leaf
1 teaspoon dried thyme
1 teaspoon dried sage
1/2 teaspoon salt
3 tablespoon ground flax seed
1 cup walnuts, toasted and chopped
1 tablespoon EVOO

1 cup carrots, grated
1 medium onion, diced small

2 celery stalks, diced small,
2 tablespoons tomato paste
1 1/2 tablespoons soy sauce
1 tablespoon mustard, dijon or stone ground
2 tablespoons balsamic vinegar
1/2 teaspoon black pepper
1/4 cup fresh parsley
2 tablespoons fresh rosemary
1/2 to 1 teaspoon salt, adjust to taste
Directions:

Cook the lentils and quinoa. Add lentils and water to a pot and bring to a boil, turn down and simmer for 5 minutes. Add quinoa, garlic cloves, bay leaf, thyme, sage and salt. Cover with a lid for 20 minutes until lentils are soft and liquid is absorbed. Add flax seeds while still hot, thoroughly mixing in and smashing the garlic cloves into the mixture, and roughly mashing the lentils.

Toast the walnuts at 325 for 8-10 minutes or until they smell toasty, cool and chop fine but with some texture. You can use a food processor to pulse until you achieve a coarse texture.

Sauté  the veggies. Sauté  carrots, onion, and celery in olive oil for 5 minutes until soft.

Combine the lentil loaf. In a large bowl, mix tomato paste, soy sauce, Dijon mustard, balsamic vinegar, black pepper, parsley, rosemary, and salt until thoroughly combined. Add in the toasted, chopped walnuts, sauteed veggies, and lentil mixture.

Make the glaze. In a small bowl, mix tomato paste, water, balsamic vinegar, maple syrup, sriracha, onion powder, and salt. Whisk until smooth.

Assemble. Line a 9×5-inch loaf pan with parchment paper (extending a few inches over the edge of the pan) and oil the uncovered sides. Spread a few tablespoons of glaze on the bottom. Firmly press the lentil mixture into the pan to help it stick together. 

Tip: You can prepare this stage up to 2 days in advance, the flavors really marry and improve if left to sit overnight, it will also stick together better. Before baking spread the remaining glaze evenly over the top of the loaf.

Bake in a preheated oven at 375°F for 20 minutes covered and 15 minutes uncovered. Let rest for at least 15 minutes before removing from the pan. See tips in notes.

Notes
Tips for removing from the pan- Allowing the parchment to extend a few inches on each side makes it easier to lift the loaf from the pan. It’s helpful to have someone assist you, with two hands on each side to distribute the weight evenly, preventing the loaf from buckling in the middle. Once the loaf is on the serving platter the parchment will come out from underneath with some gentle tugging.

You can also bake this in an 8×8 Pyrex dish and serve squares from the dish.

Lentils- Brown or green lentils cook fairly quickly and break down slightly, helping this vegan meatloaf hold together.

Storing leftovers– Cool the meatloaf to room temperature, wrap it, and refrigerate for up to 5 days.To freeze- Wrap cooled meatloaf in a freezer-safe container or bag and freeze for up to 3 months, whole or sliced. Thaw overnight in the refrigerator. To reheat- Heat the loaf or slices in the oven at 350ºF until internal temp reaches 145F

Make it Ahead– You can pre-assemble the vegan meatloaf up to 2 days ahead and store it in the refrigerator. Bring to room temp before baking.

Black Lentil Sauce With Pasta ~ Vegan

Black Lentil Sauce With Pasta

Rich and robust, this plant-based Lentil Bolognese is hearty, “meaty” and full of depth of flavor. Toss it with your favorite pasta, or spoon it over creamy polenta- either way, this simple nourishing vegan meal is one the whole family will enjoy.

Ingredients:

2 tablespoons olive oil
1 large onion, diced (2– 2 1/2 cups)
1 1/2 cup carrots, small diced
1 1/2 cups celery diced
4-6 cloves garlic, rough chopped
11/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon chili flakes- optional
1 tablespoon fresh oregano or thyme (or 2 teaspoons dried Italian 

    herbs)
1/3 cup tomato paste
Generous splash red wine (optional) 1/4 cup-ish

1 1/4 cup caviar lentils (or other small lentils for quick cooking. 

1 1/2 cups tomatoes. diced with juices or substitute a 14 ounce can of                              

   crushed tomatoes with juices.

3 1/2 cups veggie stock or broth or sub. water with 2 bouillon cubes

3/4 cups ground toasted walnuts, hemp hearts, or ground pecans

2 teaspoons balsamic vinegar 

Glaze

3 tablespoons tomato paste

2 tablespoons water

2 tablespoons balsamic vinegar

2 tablespoons maple syrup

1/2 teaspoon sriracha

1/2 teaspoon onion powder

1/4 teaspoon salt

Directions:

Heat oil in a large pot or dutch oven over medium-high heat. Add the onion and saute for 2-3 minutes stirring until fragrant. Lower heat to medium, then add the carrots, celery, garlic, salt, pepper, chili flakes, and herbs. Saute 7-8 minutes, stirring.

Add the tomato paste, browning it just a bit in the pan (this will deepen the flavor), then deglaze with wine if you want, scraping up any brown bits. Once most of the wine has cooked off add the tomatoes and their juices, cook them down for just a few minutes.

Add the lentils, veggie stock and hemp seeds or walnuts. Bring to a boil, cover tightly, lower heat to low, and simmer gently 20-25 minutes, or until the lentils are tender. Bigger lentils will take longer. Uncover.

                                                                                                                                                                                                                                                                                                                                                                                                                                                                               
Continue cooking uncovered until most of the liquid has cooked off. Stir in the balsamic vinegar, taste, and adjust salt, pepper, vinegar and chili flakes to your liking. Keep in mind, you want this just slightly salty if tossing with pasta.

Serve this tossed with your favorite pasta or serve it over this creamy polenta or this Instant Pot Polenta. Sprinkle with optional pecorino cheese… or try this Vegan Cheesy Sprinkle!

Notes:
If using hemp seeds- use the shelled soft “hearts”- not the whole seeds (these will be gritty).

Broth: If your veggie broth is bland or your bolognese is bland, you can intensify the depth here by adding a tiny splash of soy sauce, or miso paste mixed with a little water, or a little veggie stock bouillon paste.

Lentils: For fast cooking use small lentils: French Green Lentils or Split Red lentils. Brown lentils will take mush longer to cook.

Storage: This can be made ahead and will keep up to 4 days in the fridge.

Eggplant Walnut Dip. ~. Vegetarian

Eggplant Walnut Dip

               Everything you will need to make this awesome Dip                                                    

Ingredients:                                                    Garnishes 

1 large eggplant or 2 small                              EVOO                                      
2 small cloves garlic                                        Sumac
⅓ cup Greek yogurt or sour cream                  Ground cumin
¼ cup walnuts toasted                                      Chili flakes
2 tbsp tahini, heaped tbsps                               Parsley or mint
1-2 tbsp lemon juice                                         Pomegranate molasses
salt and pepper as needed                                 Toasted Walnuts

Serving Suggestions

cut raw Veggies
Pita or pita chips

Directions:

Preheat the oven to 400°F and line a baking sheet with parchment paper.

Cut the eggplant in half lengthwise and place both halves face down on the baking sheet. Pierce the eggplant halves a couple more times so the steam can escape.** see notes for roasting on a bbq.
Bake eggplant until very soft, blackened and wrinkly on the exterior, about 40-45 minutes. Remove eggplant and let cool slightly

In a food processor, pulse the walnuts until they are finely ground. Next to the food processor, add the tahini, yogurt, lemon juice, cumin, garlic,, salt, and pepper. Process until smooth and creamy.

Once cooled scoop the soft flesh out of the cooled eggplant and transfer it to the food processor. Pulse the food processor motor a few times until you have a slightly chunky, but mostly smooth and luscious dip, scraping the sides down if necessary. 

Adjust the dip for seasoning if necessary. Transfer the dip to a shallow bowl, spread it in concentric circles making a couple of deeper trenches for the beautiful olive oil and garnishes to accumulate. Garnish with sumac, chili flakes/paprika, ground cumin, parsley, olive oil, and pomegranate molasses if using.

Serve the dip at room temperature with vegetable crudies, pita chips or crackers or part of a summer meal with meatballs, Shirazi salad and pitas.

To roast the eggplant on a bbq simply stab the eggplant a 4-5 times and place it on the bbq. Rotate as it gets charred so it chars evenly. Roasting on a bbq produces intense smokiness.

Piercing the eggplant helps release steam that builds up inside the eggplant (due to the intense heat and natural high moist content of the eggplant) and prevents bursting. (true story, happened to me)

The mentioned garnishes all very delicious, but you don’t need all of them. A simple drizzle of olive oil and black pepper works just as well

No-Cook Beet and Labneh Dip

No-Cook Beet and Labneh Dip

Get all the flavour of fresh, earthy beets without all the work with this delightful, layered dip that comes together quickly, thanks to precooked beets. Look for them in the produce section of your local grocery store. Contrast their flavour with creamy labneh and tangy goat cheese before sprinkling everything with a good dose of olive oil and fresh herbs. Makes 10 to 12 servings as an appetizer

Ingredients:

1 cup (250 mL) labneh

5 oz (140 g) goat cheese

4 small or medium precooked beets

3 tbsp (45 mL) good-quality olive oil plus 1 to 2 tbsp (15 to 30 mL) 

    more for drizzling 

2 tbsp (30 mL) freshly squeezed lemon juice

1/4 tsp (1 mL) kosher or fine sea salt plus a pinch or two more for  

    finishing

2 tbsp (30 mL) coarsely chopped shelled pistachios

1 to 2 tbsp (15 to 30 mL) chopped dill                                                 Directions: 

In a food processor, whirl labneh with goat cheese until mixed. Scrape into a rimmed serving dish or wide serving bowl. Spread to edges. Add beets to processor (there’s no need to wash the food processor bowl; just scrape out as much of the labneh mixture as possible).

Whirl beets with 3 tbsp (45 mL) olive oil, 2 tbsp (30 mL) lemon juice and 1/4 tsp (1 mL) salt until fairly smooth. Scrape into a mound in centre of labneh mixture. Drizzle with olive oil and sprinkle with a pinch or two of salt, then pistachios and dill. Serve with pretzel crackers or pita chips.

Makes 2 1/2 cups (625 mL) dip for 10 to 12 appetizer servings

Summery Zucchini Parmigiano ~ Vegan

                                                        

Summery Zucchini Parmigiano

This fresh, warm-weather take on the classic casserole uses heirloom Romanesco zucchini and sweet Roma tomatoes to highlight the best of the season. The zucchini is quickly salted to draw out excess moisture, allowing the breading to cling better and crisp up beautifully when fried. Romanesco zucchinis are distinguished by the telltale ribbing that runs lengthwise along the fruit.

Ingredients:

Roma Tomato Sauce

2 1/2 lbs (1.13 kg) Roma (plum) tomatoes, halved widthwise2 tbsp (30 mL) extra virgin olive oil

2 large garlic cloves, smashed, thinly slice

2 tbsp (30 mL) tomato paste

2 large basil sprigs

Salt and freshly ground pepper to taste

Zucchini Cutlets

2 medium Romanesco or green zucchini, each about 12 oz

   350 gr. trimmed

Salt and freshly ground pepper to taste

3/4 cup (175 mL) all-purpose flour

3 large eggs

1 1/2 cups (375 mL) dried breadcrumbs

1/4 cup (60 mL) finely grated Parmesan

3/4 cup (175 mL) canola oil

1 ball (125 g) fresh mozzarella, torn into bite-size pieces

Basil leaves to garnish

Directions:                                                                                                 For the tomato sauce, coarsely grate tomato flesh into a large bowl. (Discard skins or save for vegetable stock.) You should have about 4 cups (1 L) pulp. Set aside.

Heat oil in a large pot over medium-low heat. Add garlic. Cook, stirring often, until garlic is soft and fragrant, 2 to 3 minutes. Add tomato paste and cook, stirring constantly, for 2 minutes. Stir in tomato pulp and basil. Season with salt and pepper. Bring to a boil, then reduce heat to medium-low to maintain a simmer. Cook, stirring occasionally, until mixture is saucy and reduced to about 3 cups (750 mL), 25 to 30 minutes. Adjust seasoning, if necessary. Discard basil.

For the cutlets, working lengthwise, thinly trim two edges of zucchini to flatten surfaces. Save for another use. Slice zucchini in same direction, into 1/2-inch (1-cm) thick slices—you should have about eight slices total. Cut each slice crosswise in half on bias. Transfer to a large, rimmed baking sheet. Season both sides generously with salt. Arrange in an even layer and let stand until liquid is released, 25 to 30 minutes.

Place flour in a shallow dish. Season with pepper. In another shallow dish, whisk eggs. In a third shallow dish, combine breadcrumbs and Parmesan.

Set a wire rack on countertop. Shake off excess liquid from zucchini, then pat dry on paper towel, firmly pressing to remove as much liquid as possible. Working with one slice at a time, dredge zucchini in flour mixture, turning to coat. Shake off any excess, then dip into egg mixture. Let excess drain back into the dish, then dip into breadcrumb mixture, patting to coat fully. Transfer to wire rack and repeat with remaining zucchini.

Heat oil in a large, deep skillet over medium-high heat. Working in batches, cook zucchini, flipping halfway through, until deeply golden brown, 2 to 3 minutes per side. Transfer with tongs to a clean wire rack set over a baking sheet.

Rewarm tomato sauce over medium heat. Spread three quarters of sauce over the bottom of a large platter. Arrange zucchini overtop. Spoon remaining sauce over zucchini. Top with mozzarella. Season with pepper and garnish with basil. Serve immediately.   Serve with Rose Wine

Marquez-Style Vegan "Meatballs" with Cashew "Yogurt" ~ Vegan

                                                   

Marquez-Style "Meatballs With Cashew "Yogurt"

Crusty, juicy and perfumed with North African spices, these plant-based “meatballs” use Beyond Beef, an excellent ground beef substitute available at many natural food stores and supermarkets. They are swiped through a rich, tangy, dairy-free “yogurt” made from cashews.   Serves 6, makes approx. 25 “meatballs”

Ingredients:

Cashew “Yogurt”
1 1/2 cups (375 mL) raw cashews
2 tbsp (30 mL) plus 2 tsp (10 mL) strained fresh lemon juice
3/4 tsp (4 mL) fine sea salt
Vegan “Meatballs”
2 pkgs (each 340 g) Beyond Meat Beyond Beef, thawed if frozen
2 cloves garlic, grated on rasp
1/4 cup (60 mL) panko bread crumbs
1 tbsp (15 mL) paprika
1 tsp (5 mL) ground cumin
1 tsp (5 mL) ground coriander
1 tsp (5 mL) ground fennel seed
3/4 tsp (4 mL) fine sea salt
1/2 tsp (2 mL) cayenne
1/2 tsp (2 mL) freshly ground black pepper
Canola oil for frying
Pita or naan for serving

Directions
For the cashew “yogurt,” soak cashews in cold water to cover overnight. Drain and add to a blender with 3/4 cup (175 mL) water, lemon juice and salt. Blend until smooth. Transfer to an airtight container. (“Yogurt” can be made and refrigerated up to 5 days in advance.)

For the “meatballs,” in a mixing bowl, combine Beyond Beef, garlic, panko, paprika, cumin, coriander, fennel, salt, cayenne and pepper. Mix thoroughly with your hands. Using oiled hands, form heaping 1 tbsp (15 mL) portions into balls and place on a baking sheet. (If you have a scale, the balls should be about 1 oz/30 g each.)

Preheat oven to 200°F (93°C).

Heat a thin film of oil in a large nonstick frying pan over medium-high heat. Working in 2 batches, cook “meatballs,” turning occasionally, until nicely browned, about 5 minutes total per batch. Transfer to a baking sheet and keep warm in the oven while cooking remaining “ meatballs.”

Serve “meatballs” hot with cashew “yogurt” and pita or naan.
Serves 6, makes approx. 25 “meatballs”

Coconut-Lime Cooler ~ Vegan

                                           

Coconut-Lime Cooler  ~  Vegan

Cool off with a low-carb coconut lime cooler, a deliciously creamy tropical drink that is truly refreshing. They also make great cocktails!
Ingredients:
1 cup full fat canned coconut milk
⅓ cup freshly squeezed lime juice
Sweetener equivalent to 2 tablespoon sugar
1 teaspoon lime zest
1 cup crushed ice
Club Soda for topping up
Lime wedges for garnish
Directions:
In a blender, combine the coconut milk, lime juice, sweetener, lime zest and ice. Blend until smooth and well mixed.
Divide into 4 small glasses and top each up with club soda.

Vegan ZLT Sandwich

Vegan ZLT Sandwich

The beloved BLT is given a vegan-friendly update using ribbons of marinated zucchini and a super creamy mayo made from cashews which have been soaked overnight. A high-speed blender is essential to blend the nuts fully, so if you don’t have one, swap in store-bought vegan mayo instead. Grey zucchini is slightly sweet with tender skin flecked with soft green and grey tones.

Ingredients:

Vegan Mayo

1 1/2 cups (375 mL) raw cashews

1/2 cup (125 mL) water

4 tsp (20 mL) strained fresh lemon juice

1 tsp (5 mL) Dijon mustard

1/2 garlic clove, peeled

Salt and freshly ground pepper to taste

Marinated Zucchini

1 medium green or grey zucchini, about 12 oz (340 g), trimmed

Salt to taste

2 tbsp (30 mL) extra virgin olive oil

1 tbsp (15 mL) strained fresh lemon juice

1 tbsp (15 mL) finely sliced chives

1 tbsp (15 mL) finely chopped parsley

1/2 garlic clove, finely grated

Freshly ground pepper to taste

Sandwiches

8 slices sourdough boule

1 to 2 large heirloom tomatoes, thinly sliced

Salt and freshly ground pepper to taste

1 cup (250 mL) micro arugula or radish sprouts

Directions:

For the vegan mayo, place cashews in a 4-cup (1-L) Mason jar. Completely fill with cold water. Cover with lid. Refrigerate overnight.

Drain cashews and place in a high-speed blender. Add 1/2 cup (125 mL) fresh water, lemon juice, Dijon and garlic. 

Blend on medium speed to combine roughly, then increase to high speed and blend, scraping down sides halfway through, until mixture is silky and smooth, about 2 minutes. Season with salt and pepper. Blend on high speed until fully combined, about 30 seconds. 

Transfer to an airtight container. Cover and refrigerate up to 1 week.

For the marinated zucchini, thinly slice zucchini lengthwise into paper-thin ribbons on a mandoline. (Or shave off ribbons with a vegetable peeler). Transfer to a colander set over a bowl. Season with salt, gently tossing to ensure each slice is fully coated. Let stand until zucchini is lightly softened and some liquid has drained, 15 to 20 minutes. Rinse well under cold, running water.

In a medium bowl, whisk oil, lemon juice, chives, parsley and garlic. Lightly season with salt and pepper. Shake off excess liquid from zucchini, then pat dry with paper towel, firmly pressing to remove as much liquid as possible. Add to oil mixture, tossing to coat fully. Transfer to an airtight container. Refrigerate up to 1 day.

5. For the sandwiches, smear each slice of bread generously with vegan mayo. Divide marinated zucchini among four bread slices. Top with tomatoes. Season with salt and pepper. Top with microgreens. Top with remaining four slices of bread, mayo side down. Cut sandwiches in half and serve immediately.

 

Serves 4 

Chickpea Stew ~ Vegan

 

Chickpea Stew

The need for a good vegan party dish is constant, and this stew, perfect for any time but especially spring, fits the bill.   Here's a little hint: Make a pound of garbanzos and use four cups for this stew, and you'll have two cups for another dish. You can also make hummus or a Spanish dish with our Castillo Spanish Pimentón, roasted red peppers, and chorizo, or just add them to salads throughout the week.

Ingredients 

For The Sheet-pan Vegetables

Fresh strained juice of 1 orange

1/2 cup EVOO

2 teaspoons Dijon mustard

1 tablespoon honey, or more to taste

2 heaping teaspoons ground cumin

1 pinch freshly grated nutmeg 

1 heaping teaspoon turmeric powder

2 teaspoons ground ginger

1 teaspoon smoked paprika

1/2 teaspoon cayenne or hot paprika, or more to taste

Sea salt and freshly ground pepper to taste

1 medium head cauliflower, trimmed cut into small flowerettes

2 carrots, pared, halved lengthwise, cut into 2 inch pieces

2 large red onions, peeled and quartered 

For The Chickpeas

2 tablespoons EVOO plus more for drizzling

1 large red or yellow onion, chopped

4 garlic cloves

4 cups cooked Rancho Gordo Chickpeas, drained

1 heaping tablespoon Tomato paste

1 small seedless orange, preferably organic, cut into 4 wedges

2 fresh rosemary sprigs

2 to 4 cups hot vegetable broth or water, as needed.

1 tablespoon balsamic vinegar

Directions:

Preheat the oven to 400°F (200°C). Line a sheet pan with parchment paper. In a large mixing bowl, whisk together the orange juice, olive oil, mustard, honey, and all the spices including the salt and pepper. Toss the vegetables in this mixture to coat evenly. Spread the vegetables in one layer onto the sheet pan. Roast until tender and lightly charred, about 20 minutes, removing vegetables as they cook to avoid burning them. Set aside to cool and then cut into smaller pieces, a little larger than the chickpeas.   In the meantime, prepare the chickpeas: Heat the olive oil in a large wide pot and sauté the onion until translucent. Stir in the garlic. Add the chickpeas and stir. Stir in the tomato paste. Squeeze the orange wedges into the chickpeas to get out their juice and add the wedges, peel and all, to the pot. Add the rosemary and 2 cups of the hot broth or water. Season to taste with salt and pepper, partially cover the pot, and cook the chickpeas on low for the flavors to meld, about 15 or 20 minutes. If you want the mixture to be thick and creamy, you can mash a handful of chickpeas against the side of the pot.   Add the root vegetables to chickpeas, heat all together for about 5 minutes, stir in the balsamic vinegar, and serve.

Date Dadus ~ Vegan

 

Date Dadus

Dadus make decadent, high-fiber treats that taste absolutely amazing. Plus, they are easier on blood sugar than most sweets. These raw refrigerator cookies rank high in protein, fiber and healthy fats—making them an ideal homemade, energy boosting treat. You can use any variety of dates in this recipe. The larger the date, the fewer you need. Fan favorites are medjool, Dayri, honey and barhi dates.

Ingredients:
1 16-ounce jar raw tahini, refrigerated for 2 hours or more

8−10 dates any variety, pitted and roughly chopped
¼ cup maple syrup or alternative liquid sweetener
¼ cup raw cacao powder cocoa powder or carob powder
½ cup dried currants or raisins
½ cup raw sunflower seeds or pumpkin seeds
¼ cup dried figs roughly chopped

1/8 cup raw cacao nibs optional
3 tablespoons crystallized ginger finely chopped
1 tablespoon fresh ginger peeled and minced
1 teaspoon ground cinnamon
1 teaspoon ground cardamom
½ teaspoon ground clove
1/8 teaspoon vanilla or cardamom extract
1/8 teaspoon high-quality mineral-rich salt
½ cup dark chocolate chips optionalDark Chocolate
For The Coating
½ cup vanilla granola or ½ cup raw almonds
¼ cup raw cacao powder cocoa powder or carob powder
½ teaspoon ground cardamom or cinnamon
½ teaspoon ground dried rose petals optional

Directions:

Pinch of high-quality, mineral-rich salt First prepare the coating. Finely grind the granola or almonds in a blender or food processor. 

Pour the ground granola into a small bowl and combine with the cacao powder, cardamom, optional rose petals and salt. Set aside.

Place all the remaining ingredients, minus the optional chocolate chips, into a food processor and combine until the mixture forms a sticky mass. Mix in the (optional and recommended) chocolate chips.

Alternatively, combine everything together in a large bowl with a wooden spoon. Just make sure you’ve finely chopped the dried fruit and that your batter gets well mixed.

Roll the sticky batter into 1-inch or 1-ounce balls. Roll each ball in the ground granola mixture so that it’s well coated and place on a plate.

Refrigerate after making. Dadus will keep in a well-sealed container in the refrigerator for up to 1 month. They also freeze beautifully.  Makes about 30 balls.

Vegan Fried Rice-Style Grains With Sweet Potatoes & Mushrooms

 

Vegan Fried Rice–Style Grains 

With Sweet Potatoes & Mushrooms

If you have leftover protein-rich grains such as millet or buckwheat, they can be transformed into a delicious vegan main course via a fried rice treatment. We add sweet potato, mushrooms and peas for substance, along with the classic Chinese flavour trio of ginger, garlic and soy. A final flourish of crispy onions brings their irresistible texture to complement the soft grains.

Ingredients:                                                                                                     2 tbsp (30 mL) canola oil, divided, plus more as needed
1 cup (250 mL) diced sweet potato, about 1/3-inch (8-mm) dice
Salt to taste
4 cups (1 L) sliced mixed mushrooms
2 tbsp (30 mL) minced garlic
2 tbsp (30 mL) minced ginger
1 bunch green onions, cut into 1/4-inch (5-mm) pieces, reserving some

   green pieces for garnish.               
3 cups (750 mL) leftover cooked protein-rich grains such as millet, 

   buckwheat, amaranth and/or fonio
1 cup (250 mL) frozen peas, thawed
3 tbsp (45 mL) tamari
White pepper to taste
Crispy onions or shallots and chopped cilantro to garnish

Directions:                                                                                     Preheat a wok or large nonstick frying pan over high heat. Add 1 tbsp (15 mL) oil and tilt pan to coat. Add sweet potato and season with salt. Cook, stirring occasionally, until lightly browned and tender, about 5 minutes. Transfer potatoes to a plate.

2. Return pan to burner and reduce heat to medium. Add 1 tbsp (15 mL) oil then mushrooms. Stir-fry mushrooms for 2 minutes. Add garlic, ginger and green onion. Stir-fry until mushrooms are tender, 1 to 2 minutes more. (Reduce heat, if necessary, so garlic doesn’t burn.)

3. Add grains and raise heat to medium-high. Stir-fry until grains are heated through with some crispy bits, about 5 minutes. (If the pan seems dry, add a little more oil.) Add peas and stir-fry until heated through, about 1 minute. Stir in sweet potato, tamari and white pepper. Taste and season with salt, if necessary. Transfer to a serving platter and garnish with crispy onions or shallots, reserved green onions and cilantro. Serve immediately.

 

Serves 4 to 6

Green Goddess White Bean Dip ~ Vegan

Green Goddess White Bean Dip 

A mash-up of green goddess dressing and hummus, this verdant dip is a great excuse to raid your herb garden. Avocado gives it the creaminess we all crave from a chip-and-vegetable dip, while keeping the dip dairy-free and vegan-friendly.
Ingredients
1 can (19 oz) white kidney beans, drained, rinsed
1 large ripe avocado, flesh removed
2 cloves garlic, smashed
2 tbsp (30 mL) toasted pine nuts, plus more to garnish
1/2 cup (125 mL) chopped flat-leaf parsley
1/2 cup (125 mL) chopped basil
1/4 cup (60 mL) chopped chives
3 tbsp (45 mL) fresh lemon juice
1 tsp (5 mL) finely grated lemon zest
Salt and freshly ground pepper to taste
3 tbsp (45 mL) extra virgin olive oil
Flaky sea salt and whole basil leaves to garnish

Directions:
In a food processor, combine beans, avocado, garlic, pine nuts, parsley, basil, chives, lemon juice and zest. Blend until smooth, about 2 minutes. Scrape down sides of bowl. Season with salt and pepper. With motor running, slowly add olive oil. Run machine until smooth, about 1 minute.

Transfer dip to a serving bowl. Garnish with pine nuts, a pinch of flaky salt and basil leaves. Serves 6 to 8

Rose-Pistachio Cookies ~ Vegan

Rose-Pistachio Cookies ~ Vegan

These floral, flavorful “goddess cookies” are a vegan delight

Ingredients:
6 tablespoons (80g) vegan brown sugar

1 cup (198g) vegan granulated sugar
6 tablespoons (85g) vegan butter, softened*
1/4 cup (57g) vegan cream cheese*
6 tablespoons (74g) vegetable oil
1/2 teaspoon rose extract*
1 teaspoon Pure Vanilla Extract
1/2 cup + 2 tablespoons (58g) oat flour
2 cups + 3 tablespoons (263g) Unbleached All-Purpose Flour
1/2 teaspoon baking powder
1/4 teaspoon + 1/8 teaspoon baking soda
1/4 teaspoon salt
1 tablespoon crushed dried rose flowers and/or buds for tea*
1/2 cup (60g) roasted unsalted pistachios, chopped
1/2 cup (71g) tart dried cherries, roughly chopped
1/3 cup (57g) vegan white chocolate, chopped*
1 to 4 teaspoons plant-based milk, if needed

Directions:

Preheat the oven to 350°F. Lightly grease (or line with parchment) two baking sheets.

Beat together the sugars, butter, and cream cheese until smooth.

Add the oil and extracts and mix until combined.

In a separate bowl, whisk together the flours, baking powder, baking soda, and salt.

Add the flour mixture to the butter and sugar, mixing until just combined.

Mix in the crushed rose, pistachios, cherries, and white chocolate. If the dough doesn't come together, add 1 teaspoon plant-based milk at a time, until the dough is cohesive.

Scoop 2” balls of dough (approximately two tablespoons; a level jumbo cookie scoop works well here) and place on the prepared baking sheets.

Bake the cookies until set, about 15 to 17 minutes, reversing the pans halfway through (top rack to bottom, bottom to top).

Remove the cookies from the oven and cool on the pan for 5 minutes before transferring to a rack to cool completely.

Store cookies, well wrapped, at room temperature for several days; freeze for longer storage.

Tips:
If desired, substitute 1/2 teaspoon rose water + 1 tablespoon chopped dried rose petals for the rose extract and rose petal tea.

Cookies baked as directed above will be 2 1/2” to 2 3/4" in diameter. For larger, flatter cookies (about 3” in diameter), flatten the dough balls gently with the palm of your hand before baking.

Butternut Squash Risotto With Leeks And Spinach ~ Vegan

Butternut Squash Risotto 

With Leeks And Spinach

Cozy up with a comforting bowl of vegan Butternut Squash Risotto with Leeks and Spinachmade with very little fuss, in your Instant Pot (or on the stovetop.) Vegan-adaptable and Gluten-free this is quickly becoming a reader favorite. Make the flavorful Leek oil out of the left-over leek tops to drizzle over your bowl of risotto. One of my personal favorites!

Ingredients

2 tablespoons olive oil (or butter)
2 cups sliced leeks (one extra large leek)
4 garlic cloves, rough chopped
8 sage leaves, chopped
1 cup Arborio rice or short-grain Spanish rice (Bomba)
2 heaping cups butternut squash, cubed (please see notes if making on stove top!)
1/4 cup white wine (or skip it)
2 cups veggie stock or chicken stock or broth (or water and one teaspoon or cube veggie bouillon)
1/2 teaspoon salt
1/8 teaspoon white pepper (or sub black pepper to taste)
1/2 teaspoon nutmeg the nutmeg makes this- don’t leave it out!
                                    ——
2–3 handfuls baby spinach or chopped kale
                                   __ __

Optional:
1/4 – 1/2 cup parmesan, pecorino, manchego, goat cheese, vegan cheese or cashew cheese – or the leave cheese out and use LEEK OIL for garnish. Or stir in 1-2 tablespoons of butter or ghee, or a drizzle of olive oil.
Optional: Maple Glazed Pecans

Directions:
Slice and rinse leeks, separating rings (rinsing will help them to soften faster).Set Instant Pot to the “Saute” function.

Heat oil in the instant pot, add the rinsed leeks and stir for 2 minutes. Add garlic, sage and rice, stir for 2 minutes.

Add butternut squash, and keep stirring for a couple of minutes, until there is a bit of browning on the bottom of the instant pot.

Add the wine and scrape up the browned bits- a wooden spoon is good for this. Let all the wine cook off, about 2-3 minutes. Add the stock or broth. Scrape up more browned bits. Add the salt, pepper and nutmeg, and give a good stir.

Seal the instant pot and pressure cook on HIGH for 6 minutes. Naturally, release for 5 minutes, then manually release.

While the Instant pot is going you could make the leek oil and/or the maple glazed pecans.

Stir the risotto, adding the spinach and cheese or butter if you like, or leave them out. As the butternut breaks down a bit, it will add a nice natural creaminess to the risotto.

Garnish with optional leek oil or maple glazed pecans.

Notes:
To elevate this, make the leek oil and maple glazed pecans, and perhaps top it with some additional roasted or pan-seared butternut that has been nicely caramelized.

The butternut in the instant pot will break down and almost becomes the sauce here.

Stovetop instruction: (you will need 4-5 cups warm stock)
Roast Butternut, Toss the cubed butternut squash with olive oil, salt and pepper and ROAST in a 400 F oven on a parchment-lined sheet pan until caramelized and tender 25-30 minutes. At the same time make risotto.

Risotto: In a large heavy-bottomed pot or dutch oven, heat the olive oil over medium heat and add the washed leeks. Saute until fragrant and tender, covering with the lid for a few minutes to let them steam a bit. Add garlic and sage, saute 2 more minutes until fragrant.

Add the rice and saute 1 minute, stirring. Add a splash of white wine, and cook this off. Add the salt, pepper and nutmeg. Add 1-2 cups warm stock (enough to cover the rice), stir and bring to a gentle simmer. Simmer until most of the liquid is absorbed. Continue adding broth 1 cup at a time, letting the rice absorb it slowly, stirring often over med-low heat, until the rice is plumped, slightly al dente, yet creamy, about 20-25 minutes. If adding kale, add it with the last cup of broth. If adding spinach, you can stir it in at the end. Keep the risotto thick and hearty or add more stock to loosen it up a bit.

Stir in the roasted butternut and spinach and optional cheese or butter. Taste, season and adjust salt and pepper. If bland, it probably needs more salt.

Garnish with the leek oil and maple glazed pecans.

Vegan Polenta With Mushroom and Kale Ragu

 

Polenta with Mushroom and Kale Ragu

Ingredients:
For the Polenta

6 cups low-sodium vegetable broth, plus more as needed
Kosher salt and black pepper
1 ½ cups polenta, medium- or coarse-grind cornmeal, or corn grits
3 tablespoons vegan butter
1 to 2 tablespoons nutritional yeast, to taste
For the Mushrooms:

3 tablespoons olive oil, plus more as needed
1 small yellow onion, finely chopped
1 pound cremini mushrooms, trimmed and sliced 1/4-inch thick
2 teaspoons minced fresh rosemary
4 garlic cloves, minced
Pinch of red-pepper flakes
3 tablespoons tomato paste
⅔ cup full-bodied red wine (see Tip)
1 cup low-sodium vegetable broth
1 large or 2 small bunches curly kale, Tuscan kale or Swiss chard (about 10 ounces), stemmed, then leaves torn into bite-size pieces
1 teaspoon red wine vinegar
Chopped fresh parsley, for serving

Directions:

Polenta: 

Bring 6 cups vegetable broth and 1 teaspoon salt to boil in a large saucepan. Gradually whisk in the polenta, then turn the heat to low and simmer, stirring occasionally with a wooden spoon, until the polenta has thickened to your liking, 10 to 15 minutes. Off the heat, stir in the butter and nutritional yeast. Season to taste with salt and black pepper; cover and set aside.
Prepare the mushrooms: 

While the polenta simmers, heat the olive oil in a 12-inch skillet over medium. Add the onions and cook, stirring occasionally, until translucent, about 4 minutes. Raise the heat to medium-high, and add the mushrooms and rosemary to the skillet. Cook, tossing occasionally and adding a splash of olive oil if the pan looks dry, until the mushrooms have released their water and are tender, 4 to 6 minutes.
Add the garlic and red-pepper flakes, and cook for 1 minute, until fragrant. (Be careful not to let the garlic burn.) Add the tomato paste and cook, stirring to incorporate, until it turns a rusty brown color and begins to caramelize on the bottom of the pan.

Add the red wine and cook, stirring and scraping the brown bits from the pan, until the liquid is reduced by about half.

Add the 1 cup vegetable broth, and bring to a simmer. Begin adding handfuls of kale, cooking and stirring until the kale wilts. Add 3/4 teaspoon salt and 1/4 teaspoon pepper and cook, stirring occasionally, until the liquid in the pan reduces and thickens, about 10 minutes.

Off the heat, stir in the vinegar and add salt and pepper to taste. Reheat the polenta over medium-low, adding a splash of broth to loosen it if necessary. Serve the polenta and braised mushrooms and kale in shallow bowls, sprinkled with parsley.

Tip: While many wines are naturally vegan, some use egg white or milk-based proteins to aid in the filtration process. Look for wines specifically labeled vegan to be safe.