Lime and Coconut Corn Muffins

 

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Author: Laura Theodore

Yield: 12 Muffins

Ingredients

• 3 tablespoons flaxseeds
• 1½ cups whole wheat flour
• 1 cup fine grind cornmeal
• ½ cup raw unsweetened shredded dried coconut
• 1½ teaspoons baking soda
• 1 teaspoon baking powder
• 2⁄3 cup Sucanat, brown sugar or your preferred dry sweetener
• 1½ cups filtered or spring water
• ¼ cup maple syrup
• 3½ tablespoons freshly squeezed lime juice

Instructions

1. Preheat the oven to 375 degrees F. Line a twelve-cup standard muffin pan with paper liners.
2. Put the flaxseeds in a high-performance blending appliance and process into fine flour. Transfer to a large bowl. Add the whole wheat flour, cornmeal, coconut, baking soda, baking powder and Sucanat (or brown sugar); stir with a dry whisk to combine. Stir in the water, maple syrup and lime juice. Mix just until incorporated.
3. Divide the mixture among the lined muffin cups. Bake for 24 to 27 minutes, or until golden and a toothpick inserted in the center of a muffin comes out clean. Put the pan on a wire rack. Let cool for about 5 minutes.
4. Carefully remove the muffins from the pan and cool for about 10 minutes longer. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.

Notes

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

3.5.3226

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Maple-Raisin-Date Truffles

 

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Author: Laura Theodore

Yield: 10 to 12 Truffles

Ingredients

• 9 large Medjool dates, pitted
• ⅓ cup raisins
• ¼ cup raw unsweetened shredded dried coconut
• 1 tablespoon maple syrup
• 2 tablespoons unsweetened cocoa powder
• Line a small baking sheet with unbleached parchment paper.

Instructions

1. Put the dates, raisins, coconut and maple syrup in a high-performance blending appliance and process to the consistency of soft dough. Transfer the date mixture to a medium-sized bowl. Using a cookie scoop, spoon out a heaping tablespoon of the date mixture, and roll it into a ball. Continue in this manner to form 10 to 12 truffle balls.
2. Put the cocoa powder in a small bowl. Roll the truffles in the cocoa powder until coated and place on the prepared baking sheet. Refrigerate 1 hour. Stored in an airtight container in the refrigerator, truffles will keep up to 3 days.

Notes

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

3.5.3226

Photos by David Kaplan.

The post Laura Theodore’s Maple-Raisin-Date Truffles appeared first on Chic Vegan.

Strawberry Mountain Pie

Makes 6 to 8 servings / Ease Factor 2  

Crust

• 1 cup plus 2 tablespoons vegan cookie crumbs or vegan graham cracker crumbs (see note)
• 3 to 5 heaping tablespoons sesame tahini
• 1 1/2 tablespoons nondairy milk

Filling

• 16 ounces extra-firm regular tofu
• 8 ounces soft silken tofu
• 1/3 cup raw cashews
• 1/3 cup plus 1 tablespoon vegan white sugar or your preferred dry sweetener

Topping

• 16 ounces organic strawberries
• 2 tablespoons strawberry preserves
• 2 1/2 teaspoons filtered or spring water

Preparation

Preheat the oven to 400 degrees F.

To make the crust, put the cookie crumbs, 3 heaping tablespoons tahini and 11⁄2 tablespoons nondairy milk in a medium-sized bowl and combine using a large fork or dough blender. Add more tahini until the crumbs are moistened, but still crumbly in texture (up to 5 heaping tablespoons of tahini in all). Press the crumb mixture evenly into the bottom of a 9-inch pie plate. Bake for 5 minutes. Put the pie plate on a wire rack and let cool for 10 minutes.

While the crust cools, put the extra-firm regular tofu, silken tofu, cashews and sugar in a blender and process until smooth. Pour the tofu mixture over the cooled crust. Spread in an even layer and smooth the top. Bake for 20 to 30 minutes, or until the top of the pie is slightly firm to the touch (center of the filling will still be very soft). Put the pan on a wire rack and let cool 5 minutes.

While the pie bakes, trim 1⁄8- to 1⁄4-inch off the wide end of each strawberry. Then, when the pie is out of the oven but still warm, arrange the strawberries, flat end down, in a pleasing pattern on top of the pie, gently pressing the end of each strawberry into the filling so it stands upright. Put the preserves and water in a small mixing bowl and whisk together. Spread the preserves evenly over the top of the strawberries using a pastry brush or small spoon.

Refrigerate 4 to 8 hours before serving. Carefully cut the pie into slices (the filling will be soft). Stored tightly covered in the refrigerator, leftover pie will keep for about 2 days.

Chef’s Note: To make cookie crumbs, put 11⁄2 to 2 cups of broken-up vegan cookies in a blender, and process to coarse crumbs. Add more cookies, as needed, to make the amount of crumbs needed for this recipe.

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

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Lots of Garlic Hummus

Makes 4 servings / Ease Factor 1

Ingredients

• 1 cup chickpeas (garbanzo beans), drained and rinsed
• ¼ cup plus 2 tablespoons filtered or spring water, plus more as needed
• 5 cloves garlic, chopped
• 2 tablespoons sesame tahini
• 2 tablespoons freshly squeezed lemon juice
• ½ teaspoon chili powder, plus more for garnish
• ¼ teaspoon sea salt

Preparation

Put all of the ingredients in a blender and process until smooth. Add a bit more water if needed to achieve desired consistency. Transfer the hummus to a pretty bowl and sprinkle the top with a pinch more chili powder, if desired, for a festive presentation.

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

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“Hungry Guy” Burgers

Makes 6 burgers / Ease Factor 1     

Ingredients

• 1 can (15 ounces) black beans, drained and rinsed
• 2/3 cup plus 2 heaping tablespoons prepared salsa, plus more as needed (see note)
• 3 slices whole-grain bread, torn into chunks
• 1/4 teaspoon ground cumin
• 2/3 cup rolled oats

Preparation

Preheat the oven to 375 degrees F. Line a large, rimmed baking pan with unbleached parchment paper.

Put the black beans and salsa in a medium-sized bowl and mash using a potato masher or large fork until well combined. Put the bread chunks and cumin in a blender and process into coarse crumbs. Add the bread crumbs to the black bean mixture and stir to combine. Stir in the rolled oats and mix to combine. If the mixture seems dry, stir in another heaping tablespoon of salsa and mix to combine.

Scoop up a generous 1⁄2 cup of the black bean mixture and put it on the prepared pan. Form it into a burger, shaping it with clean hands, then flattening it slightly. Continue in this manner to make five more burgers (see note). Bake for 20 minutes. Flip the burgers and bake for 8 to 12 minutes, or until golden.

Chef’s Notes

• You may use mild, medium or hot salsa in this recipe.
• Once formed, the burgers may be covered and refrigerated for 2 to 6 hours before cooking. Add 5 to 7 minutes to the baking time.

Recipe from Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © Laura Theodore (Jazzy Vegetarian, LLC 2015), reprinted by permission. Photo courtesy of Annie Oliverio.

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Soup
Quick Sweet Potato Soup
Main Dish
Stuffed Red Pepper Boats
Leeks with Raisins
Dessert
Raspberry Fudge Minis

Quick Sweet Potato Soup

Makes 3 to 4 servings

Quick and jazzylicious! This tummy-warming potage makes a lovely first course for a Valentine’s meal.

Ingredients

• 2 very large sweet potatoes, peeled and cubed
• 3 celery stalks, with leaves, sliced
• 4 cups thinly sliced green cabbage
• 6 cups vegetable broth, plus more as needed
• ½ cup chopped fresh parsley

Preparation

Put the sweet potato, celery, cabbage and vegetable broth in a medium-sized soup pot. Add more broth if needed to cover the vegetables. Cover and bring to a boil over medium heat. Once boiling, decrease the heat to medium-low and cook for 20 minutes. Add the parsley and cook for 10 to 15 minutes more, or until the vegetables are soft. Serve hot.

Amount per serving, based on 4 servings: 86 Calories; 0g Fat; 0g Saturated fat; 3g Protein; 1156mg Sodium; 19g Total Carbohydrate; 9g Sugars; 5g Fiber

Stuffed Red Pepper Boats

Makes 4 servings

Fun and festive pepper halves make lovely edible bowls for a savory stuffing of rice, prepared marinara, zingy capers, and robust cremini mushrooms. The red peppers’ bright color gives it real pizzazz making it a great main dish option for a Valentine’s Day soirée!

Ingredients

• 1¼ cups short- or long-grain brown rice, rinsed
• 2¾ cups filtered or spring water
• ½ vegan bouillon cube, crumbled
• 1½ cups prepared marinara sauce, plus more as needed
• 8 ounces cremini mushrooms, diced
• 2 heaping tablespoons capers, drained and rinsed
• 1½ tablespoons wheat germ, plus more as needed (see note)
• 2 large sweet red bell peppers, halved lengthwise and seeded

Preparation

Put the rice, water and crumbled bouillon cube in a medium-sized saucepan. Cover and cook over medium-low heat for 50 minutes, or until the water has been absorbed. Remove from heat and fluff the rice with a fork (see note). Cover and let stand for 5 to 10 minutes.

Preheat the oven to 400 degrees F. Spread 3⁄4 cup marinara sauce in an even layer in the bottom of a casserole dish that is large enough to snugly accommodate the four pepper halves. Put the cooked brown rice, mushrooms, capers, 3⁄4 cup marinara sauce and wheat germ in a large bowl. Stir to combine. If the mixture seems dry, add more marinara, 1⁄4 cup at a time until the stuffing is moist, but not soupy.

Mound one-quarter of the rice mixture into each pepper half. Put the peppers in the prepared casserole dish. Tent the peppers with foil and bake for 40 minutes. Remove the foil and bake for another 5 to 10 minutes, or until the top of the stuffing is slightly golden. Let the peppers rest for 5 to 7 minutes before serving.

Chef’s Notes

Whole-grain, fresh bread crumbs, a gluten-free variety of bread crumbs or oat bran may be used in place of the wheat germ.

Rice may be prepared up to 48 hours in advance and stored in the refrigerator until use. If using cold rice, bake the peppers for 10 minutes longer than the recipe calls for.

Amount per serving, based on 4 servings: 182 Calories; 4g Fat; 1g Saturated fat; 7g Protein; 596mg Sodium; 30g Total Carbohydrate; 10g Sugars; 3g Fiber

Leeks with Raisins

Makes 2 large servings, or 4 small side servings

The delicate flavor of leeks is complemented by the inviting taste of raisins. You may use any variety of raisins that you prefer but I like the dark raisins best.

Ingredients

• 4 medium/large leeks, white and light green parts, rinsed thoroughly and thinly sliced
• ½ cup raisins
• ¼ cup vegetable broth, plus more as needed
• 1 teaspoon extra-virgin olive oil (optional)
• Sea salt, to taste
• Freshly ground pepper, to taste

Preparation

Put the leeks, raisins, vegetable broth and olive oil (optional) in a medium-sized skillet. Cover and cook over medium heat for about 10 minutes, stirring occasionally, adding more broth as needed, if the leeks become dry. Cook until the leeks are soft and the liquid is mostly absorbed. Season with salt and pepper, to taste. Serve immediately.

Amount per serving, based on 2 servings (without optional olive oil): 209 Calories; 0g Fat; 0g Saturated fat; 3g Protein; 107mg Sodium; 55g Total Carbohydrate; 28g Sugars; 5g Fiber

Watch Laura Theodore make this recipe at vegan-ease.com

 Raspberry Fudge Minis

Makes 8 to 10 servings   

These decadent tasting, chocolaty treats make the perfect finish to a Valentine’s meal. Rich, dark chocolate, combined with raspberry preserves create a delectable mini-dessert that fills the bill.

Ingredients

• 2 heaping tablespoons raspberry preserves
• 1 bar (3.5 ounces) vegan dark chocolate, finely chopped (snack bar; not unsweetened baking chocolate)
• 1/3 cup raisins
• 3 teaspoons unsweetened cocoa powder, for dusting
• 2 teaspoons raw unsweetened shredded dried coconut (optional)

Preparation

Line a mini muffin pan with 8 to 10 paper liners. Drain off any excess liquid from the raspberry preserves. Put the raspberry preserves in a large bowl.

Melt the vegan chocolate in a double boiler over medium-low heat. Pour the melted chocolate into the raspberry preserves and stir until thoroughly combined. Fold in the raisins.

Immediately mound the mixture into the mini-muffin cups, dividing it evenly, using a small cookie scoop.

Refrigerate 3 to 4 hours or until firm. Dust with cocoa powder and sprinkle with coconut, as desired. Stored in an airtight container in the refrigerator, minis will keep up to 3 days.

Amount per serving, based on 10 servings: 69 Calories; 1g Fat; 1g Saturated fat; 2g Protein; 19mg Sodium; 10g Total Carbohydrate; 7g Sugars; 2g Fiber

Recipes from Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © Laura Theodore 2015, Jazzy Vegetarian, LLC. Reprinted by permission. More information at www.vegan-ease.com and www.jazzyvegetarian.com

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Stuffed Green Bell Peppers

Makes 6 servings / Ease Factor 2

Ingredients

• 6 medium green bell peppers
• 1 jar (about 28 ounces) vegan marinara sauce
• 2 teaspoons extra-virgin olive oil (optional)
• 2 packages (16 ounces) Italian flavored crumbled or ground seitan (see note)
• 2 cups cooked and cooled long-grain brown rice (see note)
• 2 teaspoons all-purpose seasoning blend

Preparation

Preheat the oven to 400 degrees F. Slice about one inch off the top of each pepper. Seed the peppers.

Spread 1 ½ cups of the marinara sauce and the 2 teaspoons of olive oil (optional) evenly over the bottom of a casserole that’s large and deep enough to hold all the peppers snugly so they remain upright during baking.

Put the seitan, brown rice and all-purpose seasoning in a large bowl and stir well until combined. Stir in 2⁄3 cup marinara sauce and mix to combine. Spoon one-sixth of the seitan mixture into each pepper, mounding it, if necessary. Spoon 2 heaping teaspoons of the marinara sauce over each pepper. Carefully position the peppers in the casserole so they will remain upright while baking.

Cover and bake for 50 to 60 minutes, or until the sauce is bubbly and the peppers are tender but not mushy. Let cool for 7 to 10 minutes before serving.

Serve the peppers with tricolore pasta on the side and topped with some of the sauce that has accumulated at the bottom of the casserole. Put the remaining sauce in a gravy boat or small bowl to pass around at the table.

Chef’s Notes

You may use unflavored, ground seitan in place of the Italian flavored variety. If using unflavored seitan, add an additional heaping teaspoon of all-purpose seasoning or Italian seasoning blend to the filling mixture before stuffing the peppers.

You may pre-cook the rice up to 48 hours ahead of making this recipe. Store it tightly covered in the refrigerator until use.

Amount per serving, based on 6 servings: 307 Calories; 6g Fat; 0g Saturated fat; 24g Protein; 868mg Sodium; 40g Total Carbohydrate; 2g Sugars; 2g Fiber

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

The post Laura Theodore’s Vegan Stuffed Green Peppers appeared first on Chic Vegan.

Butternut Squash Soup with Quick Cashew “Cream”

Makes 4 to 6 servings / Ease Factor 2  

Ingredients

• 5½ cups cubed butternut squash, (about 1 medium squash, peeled, seeded and cut in 1½-inch pieces)
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon Italian seasoning blend
• ¼ teaspoon sea salt
• 2/3 cup raw cashews
• 2½ cups filtered or spring water, plus more as needed
• ½ cup unsweetened coconut milk beverage or nondairy milk of your choice
• 4 to 6 basil leaves, for garnish (optional)

Preparation

Preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with unbleached parchment paper.

Put the cubed squash, olive oil and Italian seasoning in a large bowl and toss gently until thoroughly coated. Arrange the squash in a single layer on the prepared pan. Bake for 50 minutes, stirring once or twice, until the squash is soft and slightly golden. Put the pan on a wire rack and sprinkle with the sea salt. Let the squash cool for 25 to 30 minutes (see note).

Meanwhile, put the cashews and 1⁄2 cup water in a high-performance blending appliance and process until smooth and creamy. Transfer the cashew “cream” to a small bowl, leaving about 2 heaping tablespoons in the blender container. Add the cooled squash, coconut milk and 2 cups water to the cashew “cream” in the blender container and process until smooth, adding more water, about 1⁄4 cup at a time, as needed, to achieve the desired consistency.

Pour the soup into a medium-sized saucepan, cover and cook over medium-low heat for about 15 minutes, stirring often, until heated through. To serve, ladle the soup into bowls. Using a small spoon, swirl about 1 tablespoon of the cashew “cream” into the top of each serving, in a pretty pattern. Garnish with a basil leaf (optional). Serve piping hot (see notes).

Chef’s Notes

• You may roast the squash up to 24 hours ahead of time. After cooling, transfer to an airtight container and refrigerate until use.
• This soup may be made up to 24 hours ahead of time. If making in advance, let the soup cool after blending, pour the cooled soup into an airtight container and refrigerate. To reheat the soup, pour it into a pot. If the soup seems too thick, add a little more water to achieve the desired consistency. Cook for about 15 minutes over medium-low heat, stirring often, until heated through.
• The cashew cream may be made up to 24 hours ahead of time and stored in the refrigerator until use.

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

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Mac ’n Peas with Creamy Butternut Squash Sauce

Makes 6 servings / Ease Factor 3

Ingredients

• 3¾ cups peeled, seeded and coarsely chopped butternut squash
• 2 small cloves garlic, chopped
• 1/3 cup raw cashews
• 1/2 cup plus 1½ tablespoons filtered or spring water, plus more as needed
• 3/4 teaspoon sea salt, plus more as needed
• 1 pound whole-wheat or whole-grain fusilli, elbow or chiocciole pasta
• 1 cup frozen peas, thawed
• 1/4 teaspoon dry mustard powder
• 1/4 teaspoon smoked paprika
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon ground turmeric
• Freshly ground pepper, to taste

Preparation:

Fit a steamer basket into a medium-sized saucepan with a tight-fitting lid. Add 2 to 3 inches of cold water to the pot and then add the butternut squash and garlic. Cover and bring to a boil. Steam the butternut squash and garlic until very tender, about 20 minutes. Let the butternut squash and garlic cool for about 20 minutes (see note).

Meanwhile, put the cashews and 1/2 cup water in a small bowl. Let soak for 30 to 40 minutes. Drain the soaking water from the cashews and thoroughly rinse the cashews under clean, cold running water.

Once the butternut squash and garlic have cooled, bring a large pot of water to a boil over medium-high heat. Add 1/4 teaspoon salt (optional). Stir in the pasta. Decrease the heat to medium-low and cook, stirring occasionally, until the pasta is almost tender. Add the peas and cook, stirring occasionally, until the pasta is tender but firm and the peas are heated through, about 3 minutes. Drain the pasta and peas.

While the pasta and peas cook, put the cooled butternut squash and garlic, cashews, 11⁄2 tablespoons of cold water, mustard powder, smoked paprika, 1/2 teaspoon salt, cayenne pepper and turmeric into a blender and process until the consistency of a thick, smooth sauce. Add more water 1 tablespoon at a time, as needed, to achieve the desired consistency. Transfer the sauce to a medium-sized pan and cook over medium-low heat, just until heated through, stirring often and adding more water as needed if the sauce is too thick.

Put the pasta and peas in a large bowl. Immediately pour the warm sauce over the pasta and gently stir to combine. Season with salt and pepper, to taste. Serve hot.

Chef’s Note: The butternut squash and garlic may be steamed in advance of preparing this recipe. After steaming, cool and store tightly covered in the refrigerator for up to 24 hours.

Recipe from Laura Theodore’s Vegan-Ease: An Easy Guide to Enjoying a Plant-Based Diet © Laura Theodore (Jazzy Vegetarian, LLC 2015), reprinted by permission. Photos courtesy of Annie Oliverio.

Amount per serving, based on 6 servings: 310 Calories; 3g Fat; 0g Saturated fat; 12g Protein; 4mg Sodium; 63g Total Carbohydrate; 11g Sugars; 5g Fiber

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