I’ve been vegan long enough to remember the desolate days of dairy-free cheeses. There were two brands available in stores, and both resembles giant orange crayons in both texture and taste. Back in those days, most of us didn’t even realize that making dairy-free cheeses at home was even a possibility. Life would have been so much different if I had Claudia Lucero’s book One-Hour Dairy-Free Cheese back then!

One-Hour Dairy-Free Cheese

As you can tell by the title, One-Hour Dairy-Free Cheese is chock-full of vegan cheese recipes. These aren’t just “blend some cashews with nutritional yeast” kinds of recipes. They are ingenious recipes for cheeses such as Brie, Havarti, and Swiss using seeds, nuts, and vegetables that have been developed by a traditional cheesemaker.

I have a few dairy-free cheese cookbooks, and I think that One-Hour Dairy-Free Cheese is the most thorough. It’s very clear that Claudia has done her research and knows her cheese well.

For those that are new to DIY fromage,One-Hour Dairy-Free Cheese includes lists of equipment needed, specialty ingredients, pantry basics, and cheese-making tips. And then, of course, there are the recipes! You’ll find yourself drooling over these creamy creations, including Mozzarella Caprese, Golden Swiss, and Lemon Garlic Feta.

Each recipe includes:

• A list of ingredients
• Ingredient substitutions
• A list of equipment needed
• Delicious variations
• Step-by-step photos of the preparation process
• And most cheeses also include a recipe for a dish made with it

While nuts and seeds are a key ingredient in most cheeses, beans and vegetables are commonly used substitute for those that may have allergies or sensitivities. Some cheeses are even made with vegetables such as cauliflower, potatoes, and peppers.

In addition to blocks and wheels, there are also recipes for dips, fondues, spreads, shakes, and even slices. Claudia has also included basic fermentation instructions, a few cultured and aged cheese, and recipes for cheese accompaniments.

If you want to learn to make vegan cheeses at home, One-Hour Dairy-Free Cheese is an absolute must-have!

Black and White Truffled Brie

 

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Brie is a cheese that can be so mild and firm that even children like it despite the mushroom-like flavor and the white mold that gives it its velvety rind. If aged for long enough, it can also be very funky and downright runny—the mold works its magic all the way inside the wheel. With this dairy-free version, we find a balance by using aromatic black truffle salt and white truffle oil in order to enjoy that earthy flavor that aging and mold create. We never age this Brie, but we can make it taste and even look as tempting and inviting as the real thing. Truffles can be an acquired taste, so feel free to explore the variations if your palate prefers an alternative! Note: Leave the agar powder out completely for a delicious melty version of this cheese.

Author: Claudia Lucero

Recipe type: Dairy-Free Cheese

Ingredients

• ¾ cup raw or roasted cashews (soaked for 8 to 12 hours or boiled for 20 minutes and drained) or the Substitution of your choice
• 1 cup water or unsweetened dairy-free yogurt of your choice
• ¼ cup mashed yellow potato, peeled before cooking
• 2 tablespoons plus 2 teaspoons tapioca starch or the Substitution, plus 1 tablespoon for rind
• ¼ cup refined coconut oil
• 1 teaspoon black truffle salt, plus more to taste
• 1 teaspoon tahini paste
• 1 teaspoon nutritional yeast or the Substitution of your choice
• ¼ teaspoon lactic acid
• ¼ teaspoon Dijon mustard
• ¼ teaspoon white truffle oil (1/2 teaspoon if it’s in olive oil)
• ¼ teaspoon white pepper, for rind
• 1 tablespoon plus 1 teaspoon agar powder*
• ½ cup water, for agar mixture (omit if using quick-set agar)

Instructions

1. Combine the cashews, 1 cup water, the mashed potato, 2 tablespoons plus 2 teaspoons tapioca starch, the coconut oil, black truffle salt, tahini paste, yeast, lactic acid, mustard, and truffle oil in a strong blender or food processor to make Brie “milk.”
2. Blend the ingredients on low and gradually increase to top speed until the mixture is completely smooth. Depending on your machine, this could take 1 minute to 6 minutes. (Stop every minute or so to scrape down the side of the container if needed.)
3. If you are using quick-set agar powder, add it to the blender without extra water and blend until smooth, then skip to step 6. Otherwise, place the agar powder in a medium-size pot or pan. Use a fork to whisk the ½ cup water into the agar. Let the mixture sit for 1 minute. The agar may thicken a little.
4. Vigorously stir the mixture over medium heat for 5 minutes. The powder will dissolve completely, and the mixture should bubble, boil, and froth a little. When it thickens to look like dense and slightly glossy applesauce, it’s ready.
5. Quickly and very carefully scrape the agar mixture into the full blender before it solidifies. Use caution! Hot agar is painful and difficult to remove if it drips on your skin. Blend the mixture until thoroughly combined, about 1 minute. Pour the cheese mixture into a clean pot or pan. Stir it frequently over medium heat as the mixture simmers and starts to change from thin to lumpy.
6. Stir the mixture continuously in order to eliminate the lumps and create a smooth texture. It will thicken dramatically as it heats. Stir, fold, and knead for 5 to 7 minutes to fully activate the agar powder and cook the tapioca.
7. Lower the heat if you feel any sticking in the pan or if the blend “spits” too much. Turn off the heat when the Brie is shiny and coats the spoon thickly—you may even see stretchy strings.
8. Pour the hot Brie into the form or container and allow it to cool, uncovered, in the refrigerator. It should firm up in about 30 minutes, depending on the brand and strength of the agar powder. (Note: You can speed up the cooling process with 15 to 20 minutes in the freezer—just don’t forget it there!)
9. Once the cheese is firm, use a silicone scraper, if needed, to gently remove the Brie from the form.
10. Spread the remaining 1 tablespoon tapioca and the white pepper on your work surface and blend evenly.
11. Very gently roll the Brie wheel (it is tender), covering the top and sides. When covered, it will look powdery smooth, just like Brie. Pat off the excess powder. It’s ready to plate and serve!
12. Store your Brie in a dry, covered container in the refrigerator. It will remain most firm in the first 2 days but is good for about 1 week.

Notes

EQUIPMENT
Strong blender or food processor
Measuring cups and spoons
Sturdy wooden spoon
Silicone scraper (optional but useful)
Medium-size pot or pan (for non-quick-set agar)
Nonstick pan or heavy-bottomed stainless-steel pot, 2-quart capacity
Heat-resistant form (4-inch metal springform pan works great) or storage container with lid
Clean work surface, like a cutting board or parchment paper


SUBSTITUTIONS
for the Cashews (choose one):
1/2 cup blanched almond flour, no skins (not almond meal)
3/4 cup blanched almond slivers (soaked for 8 to 12 hours or boiled for 20 minutes, drained)
3/4 cup raw or roasted macadamia nuts (soaked for 8 to 12 hours or boiled for 20 minutes, drained)
3/4 cup raw sunflower seeds (soaked for 8 to 12 hours or boiled for 20 minutes, drained)
Not as dense and rich, but still very tasty:
1 cup cooked, drained white beans (cannellini, navy, or Great Northern)
1 cup soft-cooked, well-drained cauliflower or zucchini, plus 1 additional tablespoon tapioca starch

for the Tapioca Starch:
2 tablespoons plus 2 teaspoons arrowroot powder, and 1 tablespoon for rind

for the Nutritional Yeast (choose one):
1 teaspoon tahini paste
1 teaspoon coconut aminos,
1 teaspoon mild miso paste (preferably chickpea-based)



VARIATIONS
Black Garlic Brie
Omit the black truffle salt and white truffle oil. In step 1, add to the blender:
2 cloves black garlic, 1 teaspoon fine sea salt, plus more to taste

Porcini Pepper Camembert
Omit the black truffle salt and white truffle oil. In step 1, add to the blender:
1/4 teaspoon porcini mushroom powder, 1 teaspoon fine sea salt, plus more to taste
Sprinkle on the bottom of the form:
1 teaspoon coarsely ground black pepper




Excerpted from One-Hour Dairy-Free Cheese: Make Mozzarella, Cheddar, Feta, and Brie-Style Cheeses—Using Nuts, Seeds, and Vegetables by Claudia Lucero (Workman Publishing). Copyright © 2019. Photographs by Matthew Benson.

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Vegan Vanilla Cream-Chocolate Pudding Parfaits

 

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Author: Laura Theodore

Yield: 6 servings

Ingredients

Vanilla Cream

• ½ block (7 to 8 ounces) extra-firm regular tofu, drained and broken into chunks
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract

Chocolate Pudding

• ½ cup nondairy milk
• 3 tablespoons maple syrup
• ½ block (7 to 8 ounces) extra-firm regular tofu, drained and broken into chunks
• 1 teaspoon vanilla extract
• ⅔ cup 55% cacao vegan dark chocolate chips, plus 6 more for garnish

Instructions

1. To make the vanilla cream, put all of the vanilla cream ingredients into a blender and process until completely smooth. Transfer the vanilla cream mixture to a medium-sized bowl.
2. To make the chocolate pudding, put the nondairy milk and maple syrup into a small saucepan and bring to a simmer over medium-low heat. Put the tofu, vanilla and chocolate chips into the blender in the order listed. As soon as the nondairy milk mixture begins to bubble, immediately pour it over the tofu-chocolate chip mixture in the blender. Process for 1 minute, or until completely smooth.
3. To assemble the parfaits, start with six mini-martini glasses or small parfait glasses. For each serving, spoon about one-sixth of the vanilla cream into the bottom of the glass, then top with about one-sixth of the chocolate pudding, and garnish with a single chocolate chip. Repeat with the remaining glasses to make 6 servings in all. Refrigerate for 6 hours, or until completely chilled, before serving. Covered and stored in the refrigerator, leftover pudding will keep for about 2 days.

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Where do you get your protein?

If you’ve been vegan for longer than ten seconds, you’ve encountered the pesky protein question. For some reason, most of us grow up thinking that protein only comes from meat. Of course, that couldn’t be further from the truth, as protein can be found in great abundance in the beans, grains, and yes, vegetables.

The High Protein Vegan Cookbook

In her new book The High Protein Vegan Cookbook, Ginny Kay McMeans not only explains a where vegans get their protein, she also explains how to build muscle, how to lose weight, and what the best foods to eat to achieve a strong, healthy body. Ginny dispels protein myths, and clarifies how much of it we actually need – which isn’t as much as most people think!  She gives the lowdown on tofu, tempeh, and seitan, too. She’s also included a handy chart with common foods and how much protein a serving size contains.

And of course, there are recipes. The High Protein Vegan Cookbook contains 125 mouthwatering recipes for high-protein meals. These dishes will take you from breakfast all the way through to dinner, with snacks, appetizers, salads, soups, and sandwiches included. You’ll find such scrumptious recipes as Black Bean Tempeh Nachos with Cashew Cheese, Southwest Scramble Breakfast Burrito, Portobello Mushroom Gyro, and Slow Cooker Seitan Bourguignon. These recipes are all made with whole-food ingredients that can easily be found in just about any grocery store. There isn’t a speck of protein powder in sight!

Ginny has also included a chapter dedicated to making seitan, and it’s much easier to do than you might think. In no time at all, you’ll be cooking up Slow Cooker Maple Breakfast links, Steamed Seitan Smoky Nuggets, and Pressure Cooker Thai Nuggets.

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Amazing Lentil Energy Balls

 

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What?! Lentil balls as a sweet protein snack, you say? Yes, it’s possible. They’re sweetened just right—try them once and you’ll be craving them forever. No kidding!

Author: Ginny Kay McMeans

Yield: 9 servings

Ingredients

• ½ cup lentils
• ½ cup dairy-free chocolate chips
• 2 cups quick-cooking oats
• ¼ cup sunflower seed kernels
• ¼ cup raw shelled hempseed
• ¼ cup unsweeted shredded coconut
• ½ cup almond butter
• ½ cup maple syrup

Instructions

1. Rinse and drain the lentils. Place 1 cup water and
2. the lentils in a medium-large saucepan. Bring to
3. a boil over high heat. When the water comes to a
4. boil, turn down to medium high and cook for 20
5. to 25 minutes or until the lentils are tender. All the
6. water should be absorbed. Set aside to cool.
7. Add the chocolate chips, oats, sunflower seeds,
8. hempseed, and coconut in a large bowl. Mix in
9. the cooled lentils. Add almond butter and maple
10. syrup. Mix well. Form into thirty-six balls and
11. place in a glass container with a lid.
12. Refrigerate for about 30 minutes. Store in the
13. refrigerator for up to 5 days or freeze for up to
14. months.

Notes

Recipe from The High Protein Vegan Cookbook by Ginny Kay McMeans. Reprinted with permission.

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Other recipes from The High Protein Vegan Cookbook include:

• Three Layer Tacos with Kale Slaw
• Fried Tofu with Hoisin and Peanut Sauce Noodles
• Vegan Peanut Butter Bars
• Lemon Strawberry Protein Muffins
• Chickpea Salad Crostini

Review reprinted from Dianne’s Vegan Kitchen with permission.

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Healthy, Hearty Avocado Quesadillas

These satisfying avocado quesadillas make a hearty offering for a filling lunch or light supper. The creaminess of the avocado stands in for some of the cheese, while kale and romaine lettuce make a nutritious addition to these tasty quesadillas. If you prefer to omit the vegan cheeses, simply use a bit more avocado for a tasty twist.

Healthy, Hearty Avocado Quesadillas

 

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These satisfying quesadillas make a hearty offering for a filling lunch or light supper. The creaminess of the avocado stands in for some of the cheese, while kale and romaine lettuce make a nutritious addition to these tasty quesadillas. If you prefer to omit the vegan cheeses, simply use a bit more avocado for a tasty twist.

Author: Laura Theodore

Yield: 4 servings

Ingredients

• 4 whole-grain or whole wheat tortillas (each 10 to 11-inches in diameter)
• 2 large avocados, peeled, pitted and sliced
• 11/2 cups firmly packed, thinly sliced kale, remove stems before chopping
• 11/2 cups firmly packed, thinly sliced romaine lettuce, plus more for serving
• 2 small tomatoes, thinly sliced
• 8 heaping tablespoons prepared salsa, plus more for serving
• 4 heaping tablespoons vegan cheese (optional)
• ½ red sweet bell pepper, diced (for serving)

Instructions

1. Preheat the oven to 350 degrees F. Line a large, rimmed baking pan with unbleached parchment paper. To assemble the first quesadilla, put a tortilla on a large dinner plate. On one side of the tortilla, layer one-quarter of the avocado slices, one-quarter of the kale, one-quarter of the romaine lettuce, one-quarter of the tomato slices, 2 heaping tablespoons prepared salsa and 1 heaping tablespoon of the optional vegan cheese. Fold the other half of the tortilla over the filling and gently press down so the tortilla becomes slightly compressed and holds together while cooking.
2. Carefully transfer the tortilla to the lined pan. Repeat the process to assemble the remaining quesadillas. Loosely cover the tortillas with a piece of unbleached parchment paper and then tent with foil. (This will keep the quesadillas from drying out as they bake.) Bake for 20 to 25 minutes. Remove from oven and carefully uncover the quesadillas (the steam will be very hot!) and bake an additional 5 to 10 minutes or until the quesadillas are slightly crisp and golden on top. Put the pan on a wire rack. Let cool for 5 to 7 minutes. To serve, top each quesadilla with more romaine lettuce and some diced pepper, with extra salsa on the side.

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Busy Schedules

My health coaching clients often tell me that they don’t have much time or energy to cook dinner once they get home from work in the evenings. I get it – so many of us have super busy schedules. I always suggest meal prepping by cutting vegetables and storing them in containers when they get home from the grocery store, cooking up a batch or two of beans and grains on the weekends, and preparing whatever they can in advance.

Vegan Meal Prep

JL Fields knows a thing or two about meal prep, and she’s sharing her secrets in her newest book Vegan Meal Prep. As you may have guessed from the title, this book is all about preparing foods in advance, so you don’t have to spend a ton of time in the kitchen once your hectic work week starts.

Vegan Meal Prep is divided into two parts: Vegan Made Easy and Recipes. In Vegan Made Easy, JL shares the benefits of meal prepping and meal prep principles. She lists her go-to ingredients as well as her favorite storage containers. She also includes her formula for filling mason jars and reheating tips.

Meal Prepping

There are seven meal preps in the book:

• Grain Goodness – dishes featuring whole grains
• Beat the Heat – summertime no-cooking meals
• Go Green – dishes featuring leafy green veggies
• For the Love of Legumes – dishes featuring beans
• To the East – Asian-inspired dishes
• Fiesta Time – Mexican-inspired meals
• Beautiful Bowls – bowl meals
• Back to Basics – healthier vegan versions of classic favorites

In each meal prep, JL guides you from start to finish, efficiently making the most of your time. Each meal prep has a shopping list, an equipment list, a weekly menu, and step-by-step prep instructions.

The Recipes

Part two of the book contains the recipes. They include:

• Breakfasts
• Lunches and Dinners
• Vegetables
• Grains and Beans
• Sauces, Dressings and Dips
• Snacks and Sweets

There are 70 recipes in Vegan Meal Prep, and they’ll take through breakfast, lunch, and dinner. Snacks, sweets, and sauces are included, too. Recipes include Tofu-Spinach Scramble, Quinoa and Kale Bowl, Miso Spaghetti Squash, Pesto Pearled Barley, Kale Chips, and more!

Each recipe includes storage and reheating instructions. If a recipe can be made in a pressure cooker or air fryer, JL has included instructions for them, as well.

If you’re hoping to save time in the kitchen by preparing foods in advance, Vegan Meal Prep is the book for you!

Mediterranean Beans with Greens

 

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I first shared this recipe in Vegan for Her and it remains a staple in meal planning work that I do with clients because beans, greens, and grains are the plant-based trifecta. This balanced meal features foods commonly found in the Mediterranean diet, which is widely accepted as one of the healthiest diets in the world.

Author: JL Fields

Yield: 4 servings

Ingredients

• 1 (28-ounce) can diced tomatoes, seasoned with basil, garlic, and oregano
• 2 (15-ounce) cans cannellini beans, rinsed and drained
• ¼ cup diced green olives
• ½ cup vegetable broth
• 1 teaspoon extra-virgin olive oil or 1 tablespoon vegetable broth or water
• 4 teaspoons minced garlic (about 4 cloves)
• 10 ounces arugula
• ½ cup lemon juice (about 4 small lemons)

Instructions

1. In a large saucepan or soup pot, bring the tomatoes and their juices, beans, olives, and broth to a boil. Reduce the heat and simmer for about 10 minutes.
2. In a large skillet, heat the olive oil on medium-high. Add the garlic and sauté until it begins to brown. Add the arugula and lemon juice. Stir, cover, and reduce the heat to low. Steam for 3 minutes.
3. Divide the arugula evenly between 4 single-serving containers, and then spoon the beans over the arugula. Let cool before sealing the lids.

Storage: Place the airtight containers in the refrigerator for 5 days or freeze for up to 2 months. Thaw in the refrigerator overnight and reheat in the microwave for 2½ to 3 minutes or in a saucepan on medium heat for 10 minutes.

Substitution tip: Switch this recipe up by alternating beans – try Great Northern or navy – and greens (spinach is excellent).

Notes

Excerpt from Vegan Meal Prep: Ready-to-Go Meals and Snacks for Healthy Plant-Based Eating, published by Rockridge Press. Copyright © 2018 by JL Fields.

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What the Health

There’s a scene in the documentaryWhat the Health that has stuck with me in the year or so since I watched it. Filmmaker Kip Anderson is interviewing Dr. Robert Ratner, the chief scientific and medical office of American Dietetic Association about the rise in diabetes in the U.S. Dr. Ratner explains that diet and exercise are to blame. But when Kip asks which diet in particular causes it, Dr. Ratner doesn’t have an answer. When Kip asks about studies that show a plant-based diet can both prevent and reverse diet, Dr. Ratner gets defensive and—for lack of a better word—freaks out. He ends the interview on the spot.

The encounter with Dr. Ratner isn’t the only strange behavior Kip Anderson and his film partner Keegan Kuhn encounter while working on What the Health. But fortunately, they do meet plenty of doctors who are willing to discuss the health benefits of a plant-based diet.

What the Health, the Book

Their new book, which is aptly titled What the Health, is a companion piece to the film. It chronicles their exploration of our broken about our industrial food, medical, and pharmaceutical systems. It also delves into the benefits of a whole-foods, plant-based diet, as well.

I have many books that cover the health benefits of a whole-foods, plant-based diet. What makes this one different is that it’s chock-full of knowledge from multiple sources. Kip and Keegan interviewed lots of experts, include Dr. Michael Greger, Dr. Joel Kahn, Dr. Michael Klapper, Dr. Milton Mills, and many, many others.

In What the Health, the health issues that arise from eating meat, eggs, and dairy products are discussed, and their rolls in the development of diseases such as diabetes and cancer are explained. The roll genetics plays in disease is explored, dietary myths are busted, and a few secrets are spilled.

Recipes

Because this book, or perhaps the film, might inspire you to go vegan, 50 plant-based recipes are included to help start your journey. These are simple dishes to help with your transition, and they include breakfast, lunch, dinner, dessert, and drinks. Nothing is too “weird” or foreign, as they’re all healthy vegan versions of old favorites. You’ll find recipes for such delicious dishes as Creamy Mac, Burrito Bowls, Stuffed Bell Peppers, and Mom’s Ultimate Vegan Chili.

If you’ve resolved to adopt a plant-based diet or eat healthier in 2019, What the Health is the book for you!

Winter Lentil and Pomegranate Salad

 

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Author: Kip Andersen and Keegan Kuhn with Eunice Wong

Yield: 4-5 servings

Ingredients

• 8 cups chopped romaine lettuce
• 6 to 8 tangerines, peeled and chopped
• 2 small avocados, peeled, pitted, and chopped
• 1 cup pomegranate arils (see Tip)
• 1½ to 2 cups cooked lentils or one 16-oz can cannellini beans, drained and rinsed
• ½ cup chopped pecans

Tangy Mustard Dressing

• ½ cup cashews
• ½ cup water
• 1 tsp apple cider vinegar
• 2 tsp spicy brown mustard
• ⅛ tsp salt
• ⅛ tsp pepper

Instructions

For the Tangy Mustard Dressing

1. Combine all the ingredients in a high-speed blender until the desired consistency is reached. You may need to add more water to thin it to your preference.

For the Salad

1. In a large bowl, combine the lettuce, tangerines, avocados, pomegranate arils, lentils, and pecans. Drizzle with the dressing to taste.
2. Serve, and enjoy!

Tip: You can sometimes find pomegranate arils and cooked lentils in the refrigerated produce section of your grocery store. Trader Joe’s in particular often carries both.

Notes

Trom What the Health by Kip Andersen and Keegan Kuhn with Eunice Wong (BenBella Books, 2018)

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The Ultimate Vegan Cookbook

I know that going vegan be tough. It’s a completely different way off eating, which comes along with unfamiliar ingredients and new ways of cooking. Fortunately, The Ultimate Vegan Cookbook is here to help!

The Ultimate Vegan Cookbook is a massive compilation of over 600 recipes from Emily von Euw, Kathy Hester, Linda and Alex Meyer, Marie Reginato, Celine Steen, and Amber St. Peter. It contains recipes for pretty much any kind of food that you might have a hankering for.

Not Just a Cookbook

In addition to being a cookbook, The Ultimate Vegan Cookbook is also a guide to veganism for beginners. It contains handy information on how to get started with this way of eating along with lists of items that are helpful to have on hand in your vegan pantry.

The Recipes!

The recipes in The Ultimate Vegan Cookbookrange quick and easy to more elaborate. You’ll find recipes for both raw and cooked dishes, as well and meals made with appliances, such as the slow cooker, instant pot, and air fryer.

You’ll also find plenty of recipes to get you through the day, from breakfast dishes to soups and salads for lunch, as well as dinnertime main dishes. There are also recipes for appetizers and snacks, desserts, and sauces and spices.

The authors of The Ultimate Vegan Cookbook are sensitive to your food sensitivities, so you’ll find recipes for gluten-free, soy-free, dishes, and sugar-free.

Easy to Navigate

I have several other large cookbooks such as this one, I find that the can be so overwhelming, since they have so much info in them. The Ultimate Vegan Cookbook makes finding a recipe easy though, since each chapter is dedicated to a different type of dish. Also, the recipes are marked, letting you know if special equipment is needed or if it’s a quick prep dish.

The Chapters in The Ultimate Vegan Cookbook include:

• Main Dishes
• Slow Cooker, Instant Pot & Air Fryer
• 30 Minutes or Less
• Appetizers, Snacks & Sides
• Soups & Salads
• Desserts
• Breakfasts, Smoothies, and Drinks
• Sauces, Dressings, Pastes & Spices

Ultimate Vegan Cookbook is perfect for seasoned vegans looking to build their repertoires, cooks new to the basics of plant-based cuisine and curious meat-eaters on the hunt for new flavors.

Butternut Squash Okra Gumb

 

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This is a Cajun gumbo, so it does not contain any tomatoes. The roux is what thickens the gumbo and gives it a deeper flavor. Butternut squash isn’t a traditional ingredient, but I think it works well. I used my homemade vegan andouille sausage recipe from my book, The Ultimate Vegan Cookbook for Your Instant Pot[/i], but you can sub your favorite store-bought sausage

Author: Kathy Hester

Recipe type: Main Dish

Yield: 8 servings

Ingredients

Roux

• ¼ cup (60 ml) avocado oil (or other mild oil)
• 1 cup (120 g) unbleached white flour (or you can use white whole wheat)

Sauté

• ¾ cup (112.5 g) minced onion
• ¾ cup (131 g) minced bell pepper
• 2 teaspoon (6 g) minced garlic
• 1 tablespoon (7 g) smoked paprika
• 1 tablespoon (5 g) dried oregano
• 2 teaspoon (4 g) regular paprika
• 1½ teaspoon (2 g) dried thyme
• 1½ teaspoon (9 g) salt (or to taste)
• 1 teaspoon ground black pepper (or to taste)
• ½ teaspoon–1 tablespoon (3–5 g) ground cayenne pepper, to taste

Simmer

• 8 cups (1.9 L) water
• 3 cups (300 g) sliced okra
• 2 cups (280 g) cubed butternut squash
• 2 cups (460 g) chopped vegan andouille sausage
• or your favorite cooked beans

Serving

• About 4 cups (644 g) cooked brown rice (½ cup [80 g] per serving)
• Tabasco, or other vinegar-based hot sauce

Instructions

For the Roux

1. In a large soup pot over low heat, add the oil and flour; mix well. You will slowly toast this mixture. It will start out a pale white, and then after about 15 minutes, it will be a light brown. After 15 more, it will be more maple colored.
2. The most important thing is to not let this burn, so stir often throughout the roux cooking process. If you burn it, you must throw it out and start again. So go low and slow. Since this process takes about 30 minutes, I like to prep my veggies while this is cooking. Cut a little, stir the roux, cut some more, etc.

For the Sauté

1. Once the roux is a medium brown and begins to smell almost like toasted nuts, add the onion, bell pepper and garlic. Turn up the heat to medium-low; stir and sauté until the veggies begin to soften, about 10 minutes.
2. Add the herbs and spices. You can leave the salt, pepper and cayenne to add before serving if you want. Or start small and add more at the end if you’re not sure how you like it yet.

For the Simmer

1. Add the water, okra, butternut squash and andouille (or beans). Cover and let it cook over medium-low heat until the okra and squash are soft, about 20 minutes.
2. Taste and reseason with salt, pepper and cayenne as needed. I make ours very mild since I’m the only one in my household who likes spicy food. I just add lots of hot sauce to my bowl.

For Serving

1. Serve topped with rice and hot sauce on the side.

Notes

Recipe reprinted with permission from [i]The Ultimate Vegan Cookbook by Emily von Euw, Kathy Hester, Amber St. Peter, Marie Reginato, Celine Steen, Linda Meyer, and Alex Meyer.

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Other recipes from The Ultimate Vegan Cookbook include:

• Roasted Acorn Squash Slices with Garam Masala
• Chocolate-Gingersnap Fall Bars

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Lemony Maple Cranberry Muffins

 

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With the tangy taste of lemon and dried cranberries, enhanced with sweet maple syrup and a dash of wheat germ (for extra added nutrition), this lovely muffin is totally tasty!

Author: Laura Theodore

Yield: 12 muffins

Ingredients

• 11/4 cups nondairy milk
• ¼ cup freshly squeezed lemon juice (from about 2 medium lemons; zest the lemons first, before squeezing)
• 2 cups whole wheat flour
• ⅓ cup toasted wheat germ
• 11/2 teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon lemon zest
• ⅔ cup firmly packed dark brown sugar
• ¼ cup maple syrup
• ¼ cup water
• 1 tablespoon extra-virgin olive oil
• ½ cup sweetened dried cranberries

Instructions

1. Preheat the oven to 375 degrees F. Liberally coat a 12-cup standard muffin tin with vegan margarine. Put the nondairy milk and the lemon juice into a small bowl or pitcher, and let
2. stand while preparing the batter.
3. To make the batter, put the flour, wheat germ, baking powder and baking soda into a large bowl and stir with a dry whisk until combined. Add the lemon zest and stir with the whisk to combine. Add the brown sugar and briskly whisk to combine. (There will be little flecks of the brown sugar still visible in the flour mixture, but that is fine).
4. Add the maple syrup, water, olive oil and nondairy milk/lemon mixture, and stir with a large spoon to combine. Fold the cranberries into the batter.
5. Divide the batter evenly among the 12 muffin cups. Bake for 25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Put the muffin tin on a wire rack and loosen the sides of the muffins with a knife. Let the muffins cool for 10 minutes. Carefully remove the muffins and put them directly on the wire rack. Let cool 5 minutes and serve. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.

Notes

Recipe and photo byLaura Theodore, from Jazzy Vegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

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One of the things that I hear frequently from my health coaching clients is that they don’t feel inspired to cook dinner after coming home from a long day at the office. Luckily, Robin Robertson is here to help with her revised and expanded edition of One-Dish Vegan.

Revised and Expanded

One-Dish Vegan originally came out in 2013, and few things have changed since then. Cookbooks are now loaded with gorgeous full-color photos, and ingredients such as jackfruit are becoming more ubiquitous. So Robin has revised and updated her beloved cookbook to reflect those changes. This new edition has 25 more recipes, so if you do have the first one, you’re going to want to add this one to your library, too.

One-Dish Vegan

Robin begins One-Dish Vegan with info that newbie vegans will find handy, such as how to cook dry beans, how make your own seitan, and how to cook without oil.

If you’re already a pro in the vegan kitchen, you can dive right into the recipes. These dishes are all easy to make using ingredients are readily available at most grocery stores. They are all one-dish meals that are perfect for dinner – or for lunch, if you’re really hungry! You’ll find a few brunch – or breakfast for dinner! – recipes too, including a Layered Brunch Bake and Frittata Primavera.

The recipes range from soups and big salads to pastas, stir-fries, and casseroles. You’ll find summery light fare, such as Smoky Chickpea Salad with Mango and Avocado and Risotto with Artichokes and Mushrooms, as well as hearty comfort food dishes, like Butternut and Cremini Lasagna and Southwestern Mac and Queso. There’s even a whole chapter devoted to chili!

Not Always One-Pot Vegan

While these dishes are all healthy, well-balanced meals that can be served in one bowl, not all of them can actually be cooked up in one pot. A lot of them can be, but there are some that consist of components that are cooked separately and combined before serving. Sometime require sauces to be cooked in a different pot before it’s added to the dish, while others might call for a crust to be prepared separately before being filled with sautéed vegetables and baked.

Chapters in One-Dish Vegan include:

• In the Kitchen
• Soups that Make a Meal
• Main-Dish Salads
• Stovetop Simmers and Stews
• Chili Today
• Sautes and Stir-Fries
• Pasta Plus
• Oven to Table

If you’re looking to add more easy meals to your dinner rotation, One-Dish Vegan is the book for you!

Japanese Vegetable Curry

 

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Milder and thicker than other curries and slightly sweet, Japanese curries are typically thickened with a roux. This version cuts the fat and adds flavor by pureeing some of the vegetables in the curry to thicken it. This is also good made with fresh or frozen shelled edamame instead of the tofu and snow peas instead of the green peas. S&B brand curry powder works best in this dish.

Author: Robin Robertson

Recipe type: dinner

Yield: 4 servings

Ingredients

• 2 teaspoons olive oil or ¼ cup (60 ml) water
• 1 large yellow onion, chopped
• 2 carrots, peeled and cut
• into ¼-inch (6 mm) thick slices
• 1½ to 2 tablespoons (9 to 13 g) yellow curry powder
• 1½ tablespoons (24 g) tomato paste
• 1 tablespoon (15 ml) wheat-free tamari
• 1 to 2 teaspoons agave nectar
• ¼ teaspoon cayenne pepper (optional)
• ⅓ cup (82 g) applesauce
• 3 cups (700 ml) vegetable broth
• 1 large russet potato, peeled and cut into 1-inch (2.5 cm) dice
• Salt and freshly ground black pepper
• 1 tablespoon (16 g) mellow miso paste
• 8 ounces (225 g) extra-firm tofu, well drained, blotted dry, and diced
• ¾ cup (113 g) fresh or (98 g) thawed frozen peas

Instructions

1. Heat the olive oil or water in a large pot over medium heat. Add the onion and cook until softened, about 5 minutes. Add the carrots and then stir in the curry powder, tomato paste, tamari, agave, cayenne (if using), applesauce, and broth and bring to a boil. Reduce the heat to a simmer and add the potato and salt and pepper to taste. Simmer until the vegetables are tender, about 30 minutes.
2. Transfer about 2 cups (455 g) of the mixture to a high-speed blender or food processor. Add the miso paste and puree until smooth. Stir the vegetable puree back into the curry along with the tofu and peas and simmer for 5 minutes longer. Taste and adjust the seasonings if needed.
3. Serve hot.

Notes

From One-Dish Vegan by Robin Robertson © 2018 Quarto Publishing Group USA Inc. Used with permission

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Laura Theodore's Root Veggie and Lentil Trio Stew

 

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The satisfying combo of my favorite root vegetables, combined with a lively lentil trio, makes a hearty and filling stew. Serve it with warm, crusty bread for a delicious and satisfying one-bowl meal.

Yield: 6 servings

Ingredients

• 1½ cups lentil trio blend, picked over, rinsed well (see note)
• 4 medium carrots, peeled and thickly sliced
• 4 medium russet potatoes, peeled and cubed
• 2 large sweet potatoes, peeled and cubed
• 1 can (26 to 28 ounces) diced fire-roasted tomatoes, with juice (see note)
• 6 cups water
• 1 medium clove garlic, minced
• 1 large vegan bouillon cube, crumbled
• 1 teaspoon tamari
• 2 teaspoons extra-virgin olive oil
• ½ teaspoon garam masala (see note)
• Sea salt, to taste
• Freshly ground black pepper, to taste

Instructions

1. Put all of the ingredients into a large soup pot and stir to combine. Cover and bring to a simmer
2. over medium heat. Decrease the heat to medium-low, cover and cook, stirring occasionally, for 35 to 45 minutes, or until the root vegetables and the lentils are soft. Season with salt and pepper, to taste. Spoon into deep bowls and serve with a green salad on the side.

Notes

Chef’s Notes
If you cannot find a pre-packaged lentil trio blend, you may use any combination of black beluga, red and/or green lentils. Alternately, you may combine and use two or three of your favorite lentil varieties in this recipe.

If you cannot find fire-roasted tomatoes, you may substitute regular canned diced tomatoes.

For a spicier stew, use 1 teaspoon garam masala.

Recipe by Laura Theodore, from Jazzy Vegetarian's Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

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The post Laura Theodore’s Root Veggie and Lentil Trio Stew appeared first on Chic Vegan.