The Meatless Monday Family Cookbook

I’m super excited to share The Meatless Monday Family Cookbook by my friend Jenn Sebestyen with you today! You probably know Jenn and her delicious recipes from her blog Veggie Inspired.

This cookbook is full of over 100 tasty plant-based recipes. It’s great for those who are just dipping their toe into the world of vegan food and want to eat meatless one day a week. Jenn starts the book with lots of tips for newbie vegans, including pantry essentials and handy kitchen tools.

Seasoned vegans who eat meatless every day of the week will find lots to love here, too. I mean, who can turn down Skillet Chickpea Chilaquiles or a bowl of Very Berry Quinoa Salad?

As you might have guess from the name, this cookbookis full of family-friendly recipes. Jenn has veganized omnivore classics—like Potpie Noodle Casserole and Butternut Squash Mac and Cheese—that will please even the pickiest of eaters. She includes lots of tips on how to the get the kids involved in cooking, too.

Chapters in The Meatless Monday Family Cookbook Include:

• Getting Started with Meatless Monday
• Hearty Soups
• Satisfying Salads
• Loaded Handhelds
• Bountiful Bowls
• Perfect Pasta
• One Pot Wonders
• Comforting Casseroles
• Center Stage Vegetables
• Breakfast for Dinner
• Sauces and Staples

If you’re looking for family friendly vegan recipes, or if you’re hoping to add more meatless dishes into your diet, this is the cookbook is for you!

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Creamy Vegetable Noodle Soup

This thick and creamy soup reminds me a bit of potpie filling, but in soup form. The small ditalini pasta rings are the same size as the diced vegetables, making it easy for kids to scoop up a bit of everything in one bite. Made with no cream, not even homemade cashew cream, you won’t believe how creamy it is. You’ll be heading back for seconds in no time.

Course Soup

Cuisine American

Keyword Vegetable Noodle Soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 6 servings

Author Jenn Sebestyen

Ingredients

• 2 tablespoons (28 ml) olive oil
• 1 yellow onion diced
• 3 carrots peeled and diced
• 2 ribs celery diced
• 1 red bell pepper seeded and diced
• 1 tablespoon (1 g) dried parsley
• 1 teaspoon dried basil
• 1 teaspoon dried thyme
• ½ teaspoon dried dill
• 1¼ teaspoons salt or to taste
• ¼ cup (32 g) all-purpose flour
• 2 cups (475 ml) unsweetened almond milk or milk of choice, divided
• 4 cups (946 ml) low-sodium vegetable broth
• 2 tablespoons 8 g nutritional yeast (optional)
• 1 cup (110 g) dry ditalini pasta or similar small pasta shape (gluten-free, if desired)

Instructions

• Heat the olive oil in a soup pot over medium heat. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the carrots, celery, and bell pepper and sauté 4 to 5 minutes until starting to soften.
• Add the parsley, basil, thyme, dill, salt, and flour and stir to combine, scraping up any bits of flour on the bottom of the pot. Slowly pour in ½ cup (120 mof milk while whisking continuously, again scraping up any bits of flour on the bottom; a flat whisk is convenient here, but a balloon whisk will work as well. Whisk until the flour is completely incorporated.
• Add the remainder of the milk, vegetable broth, and nutritional yeast, if using. Whisk to combine. Increase the heat to high and bring to a boil. Once boiling, add the pasta, and then reduce the heat to medium-low and simmer for 10 to 15 minutes until the pasta is cooked through, stirring often to prevent the pasta from sticking.
• Taste and adjust the seasoning, if necessary.

Notes

Swap it! For a gluten-free option, use brown rice flour instead of all-purpose flour.

Recipe from The Meatless Monday Family Cookbook by Jenn Sebestyen. Reprinted with permission from Jenn Sebestyen and Fair Winds Press, an imprint of Quarto Publishing Group USA Inc. © 2019.

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Italian Food

I don’t know anyone who doesn’t like Italian food. There’s just something about starchy noodles, creamy sauces, and cheesy pizzas that pretty much everyone can agree is delicious. Pasta and pizza are quite often the default meals of choice when one goes vegetarian. But once you’ve gone vegan and have given up cheese, what do you do? Make vegan versions, of course!

The Plantpower Way: Italia

The Plantpower Way: Italia by Julie Piatt and Rich Roll is loaded with healthy, vegan versions of everyone’s Italian food favorites, from Cheesy Pesto and Creamy Garlic Gorgonzola to Classic Eggplant Parmesan and Pizza Margherita.  Of course, there are many pasta recipes as well, including Ravioli and Truffle Cashew Fettuccini Alfredo. Plenty of Italian-inspired desserts are included too, such as Gluten-Free and Dairy-Free Tiramisu and Creamy Lemon Gelato.

With the The PlantpowerWay: Italia you’ll learn how to make your own cheeses, sauces, and even pastas. The sauces and cheeses come together super quickly, so there’s really no excuse for not making your own. The pasta recipes are much easier than you would think, as you’ll see from the gnocchi recipe below.

The PlantpowerWay: Italia is a gorgeous book. It’s a beautiful hardcover that’s loaded with mouthwatering photos of the recipes as well as fun pictures of authors Julie Piatt and Rich Roll enjoying time in Italy. This is a book you’ll want to keep on display on your coffee table rather than stash away in your bookcase.

The Chapters in The Plantpower Way: Italia include:

• Blends and Breakfast
• Sauces, Spreads, and Cheeses
• Pizzas
• Antipasta and Contorni
• Pasta and Primo
• Salads and Soups
• Desserts

I absolutely love the book’s Blackened Balsamic Cauliflower recipe. I’m looking forward to making more dishes from this The Plantpower Way: Italia. I have Lobster Mushroom Risotto and Orange Chocolate Raw Pie bookmarked. If you love Italian food, you need this book in your life.

Blackened Balsamic Cauliflower

 

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This is one of my favorite ways to serve up cauliflower. This whole food comes alive with the lively contrasts of the fireside roasted flavor combined with the distinct sweet acidic balsamic. Garnished with your favorite Italian herbs, this is whole food at its very best. This is a great recipe to include as a side at dinner or main at lunch. It can also mix beautifully in risotto or with roasted potatoes.

Author: Julie Piatt and Rich Roll

Yield: 4 - 6 servings

Ingredients

• 2 heads of cauliflower
• 2 tablespoons olive oil
• 2 tablespoons Celtic sea salt
• ¼ cup balsamic vinegar
• Freshly cracked black pepper to taste
• Fresh oregano, rosemary and thyme

Instructions

1. Prepare the oven to broil
2. On a baking sheet, place both heads of cauliflower root-side down and brush them generously with olive oil. Sprinkle them with 1 tablespoon of the salt.
3. Broil the heads of cauliflower until the tops become slightly blackened and the base of the cauliflower is a bit translucent and slightly tender. Remove the heads of cauliflower from the oven.
4. On a cutting board, cut off the heads and separate them into bite-size florets.
5. While they are steaming hot, arrange the florets on a serving plate and pour the vinegar over them. Sprinkle with the remaining salt and the pepper. Finish by sprinkling with fresh herbs.

Notes

Reprinted from The Plantpower Way: Italia by arrangement with Avery Books, a member of Penguin Group (USA) LLC, A Penguin Random House Company. Copyright © 2018, Julie Piatt and Rich Roll

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Barbecuing

Growing up in New Jersey, the word barbecue meant the grill or a party that involved cooking things on the grill (as in a backyard barbecue). In my family, we often barbecued burgers, potatoes, and corn with coleslaw and potato salad on the side. Barbecue was also a kind of sauce, but we didn’t often use it when grilling. So when I was older and I heard people talking about great barbecue, I figured it meant a fun backyard party that involved grilled food. Of course, I now know that barbecue,or BBQas it’s often called, is a way of cooking meat, usually pork, with various styles of bbq sauce, and it’s verypopular in the South. Different Southern states tend to have their own style.

Since anything you can do, we can do vegan, vegan barbecue isn’t unheard of. We can pull jackfruit, marinate meaty portobellos, and grill burgers that will please just about any carnivore. Linda & Alex Meyer have made vegan barbecue even easier with their new book Great Vegan BBQ Without a Grill. 

Great Vegan BBQ Without a Grill

As you may have guessed from the title, Great Vegan BBQ Without a Grillis chock-full of vegan barbecue recipes that don’t require a grill. The recipes are inspired by their family road trips to South Carolina, Louisiana, and Texas, and they’d satisfy just about any barbecue aficionado.

In Great Vegan BBQ Without a Grill, Linda and Alex show how to easily replicate the smoky flavors and textures of classic BBQ with recipes like Classic BBQ Short Ribz, Pulled Shiitake Mushroom BBQ, and BBQ Jerk Chik’n. You’ll find recipes for burgers, not dogs, and “meats.” Linda and Alex use vegetables, beans, tofu, and seitan to recreate the familiar textures of traditional barbecue, and they include lots of recipes for sauces and dressings to recreate the familiar tastes.

Of course, no cookout would be complete without side dishes, so veganized versions of traditional favorites are included in Great Vegan BBQ Without a Grill, too. You’ll love the Grilled Corn on the Cob with Cilantro Avocado Sauce, Carolina Coleslaw, Smoky Skillet BBQ Baked Beans. There’s a chapter dedicated to dips, too, because you can’t have a party without dips! You definitely need to try the Buffalo Chick’n Dip and the Grilled Artichoke Dip.

The Chapters in Great Vegan BBQ Without a Grill include:

• Meat-Free BBQ to Satisfy Meat Eaters
• Burgers and Sandwiches from Way up North to the Deep South
• Stick Food: Because Eating Food off a Stick is Fun!
• Stuffed, Foiled, and Smothered: Delectable Entrees for a Cozy Dinner
• Sides and Salads that Go with a Barbecue
• BBQ Dips to Bring to the Party
• Keep it Saucy: BBQ Sauces and Rubs

Smoky Mac ’n’ Cheese with Coconut Bacon

When I get a new cookbook, I almost always make its mac and cheese recipe first, if it has one. Growing up on mac and cheese (thought it was boxed), it’s one of my favorite comfort foods.

The Smoky Mac ’n’ Cheese with Coconut Bacon from Great Vegan BBQ Without a Grill did not disappoint. In this dish, a creamy cheesy sauce is made from cauliflower and cashews, and it’s poured over pasta. It’s then topped with a smoky coconut bacon, which gives the dish a deliciously crunchy contrasting texture and flavor.

I’ve also made the book’s Boot Kickin’ BBQ Cauliflower Tacos, which I absolutely loved. I can’t wait to dig into more of the recipes in Great Vegan BBQ Without a Grill! Next up, the NOLA Grilled Beef Po’ Boys!

Smoky Mac ’n’ Cheese

 

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When we think of Southern comfort food, we think of mac ’n’ cheese. This decadent and soul-warming dish is a favorite in the South and the Midwest, especially at backyard BBQs. This is why we had to remake the standard mac ’n’ cheese into a vegan version. The cashew cheese makes it just as creamy and comforting as dairy cheese, only a whole lot healthier. And don’t skip the coconut bacon, because it adds that “sumpin sumpin” that only bacon flavor can.

Author: Linda and Alex Meyer

Yield: 4 servings

Ingredients

• 1 cup (60 g) unsweetened coconut flakes
• 2 tbsp (30 ml) liquid smoke
• 3 cups (720 ml) water
• ½ cauliflower head, chopped into small florets
• ½ cup (56 g) raw cashews soaked overnight in ½ cup (120 ml) water
• 1 cup (240 ml) unsweetened almond milk
• Juice of ½ lemon
• 1 cup (160 g) nutritional yeast
• 1 clove garlic
• ½ tsp garlic powder
• ½ tsp smoked paprika
• ½ tsp salt
• ½ tsp black pepper
• 1 lb (453 g) cavatappi noodles
• 1 tbsp (15 ml) extra-virgin olive oil
• ½ cup (45 g) breadcrumbs
• 2 green onions, chopped

Instructions

1. Preheat the oven to 350°F (176°C) and line a rimmed baking sheet with parchment paper.
2. Mix the coconut flakes with liquid smoke and spread them evenly on a lined baking sheet. Bake the coconut for approximately 7 minutes, or until golden brown. Remove them from the oven and then set aside.
3. Boil the water in a small pot. Once boiling, add the cauliflower and boil for 15 minutes. Drain the cooked cauliflower and place in a high-speed blender or food processor. Drain and rinse the cashews, and add to the food processor with the almond milk and lemon juice, then blend on high until smooth and creamy. Add the nutritional yeast, garlic, garlic powder, paprika, salt and pepper to the cashew cream and blend until well incorporated into the cashew–cauliflower mixture. Set aside.
4. Cook the pasta according to the package instructions. Mix in the cashew– cauliflower mixture and pour into a baking dish. Combine the olive oil and breadcrumbs together and sprinkle on top of the noodles.
5. Set the oven to broil, place the mac ’n’ cheese on the top rack of the oven and broil for 5 to 10 minutes, or until the breadcrumbs turn golden brown. Serve by topping the mac ’n’ cheese with the coconut bacon and green onions.

Notes

Reprinted with permission by Page Street Publishing. Photography by Kelly Allison Photography.

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Jazzy Vegetarian

I first discovered Jazzy Vegetarian on PBS several years ago, and I loved how Laura Theodore made vegan cooking so easy – and fun, too! The show is now in its sixth season, and Laura is still cooking up deliciously easy vegan meals.

Jazzy Vegetarian’s Deliciously Vegan

Laura’s new book Jazzy Vegetarian’s Deliciously Vegan is the companion book to the show, and it’s loaded with 175 mouthwatering recipes. I got a sneak peak at the book a few months ago, and I’ve been anxiously waiting it’s release. It’s finally here, and I’m glad that I can share it with you today!

In Jazzy Vegetarian’s Deliciously Vegan, you’ll find dishes for breakfast, lunch, dinner, and dessert, as well as snacks, sauces, dressings, and party fare. Laura’s recipes are easy to make, and they use ingredients that are easy to find in any grocery store. A lot of the dishes are veganized versions of Laura’s family favorites, and they’re omnivore approved. You’ll find recipes for such delicious dishes as Banana Walnut Muffins, Tex-Mex Salad Bowl, Sensational Stuffed Manicotti, and Devine Chocolate Mousse Cake.

Laura includes lots of plant-based tips in the book, including lists of ingredients to keep in your pantry, how to bake without eggs, and how to substitute cheese and cream in recipes. She also includes menus for different events, such as a New Year’s Eve soirée, a summer jamboree, and a weekend brunch, to make party planning easy.

Chapters in Jazzy Vegetarian’s Deliciously Vegan Include:

• Festive Morning Favorites
• Sunny Smoothies
• Nibbles, Noshes and Quick Bites
• Sauces, Dressings and Tasty Toppings
• Marvelous Muffins and Quick Breads
• The Daily Green
• Soup’s On!
• Brunch or Light Supper
• Pasta Love
• Elegant Entrées
• Jazzin’ Up Veggies and Grains
• Cakes, Crumbles, Cookies and Crisps
• Puddings, Pies, Tarts and Treats

Mini Raspberry Cheeze-Cakes

These Mini Raspberry Cheeze-Cakes are super easy to make, and they’re perfect for springtime gatherings. Your guests won’t miss the dairy!

I have many more recipes from the Jazzy Vegetarian’s Deliciously Vegan bookmarked. I’m looking forward to trying the Potato and Spinach Frittata, Cauliower-Leek Soup with Sweet Paprika, Fusilli-Broccoli Bowls with Walnut “Cream” Sauce, and Lasagna Muffin Cups.

Mini Raspberry Cheeze-Cakes

 

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Delicate and delightful, but not too sweet, these cheezy cakes showcase fresh raspberries nestled in a tofu cheese-like filling, with an easy-to-prepare, gluten-free, flourless fruit and nut crust. So good.

Author: Laura Theodore

Yield: 12 mini cakes

Ingredients

CRUST

• ½ cup raisins
• ½ cup chopped pecans
• ½ cup unsweetened shredded dried coconut

FILLING

• 1 block (14 to 16 ounces) extra-firm regular tofu, well drained
• 1 aseptic box (12 to 12½ ounces) firm silken tofu, well drained
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract

TOPPING

• 5 teaspoons maple syrup, divided
• ⅓ cup apricot preserves
• 2 teaspoons water
• 36 fresh raspberries

Instructions

1. Preheat the oven to 350 degrees F. Thoroughly coat a 12-cup standard muffin tin with vegan margarine.
2. To make the crust, put the raisins, pecans and coconut into a high-performance blending appliance and process until the mixture forms soft dough. Transfer the dough to a plate. Put 1
3. heaping tablespoon of the dough into each of the prepared muffin cups and gently press it into the bottom of the cup to make a crust. Continue in this manner to make 12 crusts. Pre-bake the
4. crusts for 6 minutes. Put the tin on a wire rack and let cool for 10 to 15 minutes before adding the filling.
5. Once the crusts have cooled, put the filling ingredients into a high-performance blending appliance and process until very smooth. Divide the filling evenly among the 12 muffin cups,
6. smoothing out the top as you go. Bake for 24 to 26 minutes, or until the filling is almost set.
7. Put the pan on a wire rack and loosen the sides of each mini-cake with a knife. Drizzle ¼ teaspoon of maple syrup over the top of each mini-cake. Let cool 10 minutes, then carefully remove each mini-cake from the muffin cup, and place it on the wire rack to cool for 15 minutes.
8. While the mini-cakes cool, put ⅓ cup apricot preserves, the remaining 2 teaspoons maple syrup and 2 teaspoons of water into a small bowl and briskly whisk until combined. Spoon about 11/2 heaping teaspoons of the mixture over the top of each mini-cake. Artfully press 3 raspberries into the top of each mini-cake. Refrigerate at least 4 hours before serving. Loosely covered and
9. stored in the refrigerator, the mini-cakes will keep for 1 day.

Notes

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

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The Plant-Based Diet Meal Plan

This book is full of so much handy advice that I wish it had been around all those years ago when I changed my diet. Heather explains why a plant-based diet is beneficial and she includes info on health ailments that it can prevent and reverse. She also explains the different types of vegan foods, such as leafy greens, root vegetables, legumes, and whole grains. She includes a handy list of plant superfoods, as well as nutrition guidelines that will help you stay strong and focused.

Heather is a Certified Holistic Nutritionist, and she’s dedicated to making healthy plant-based meals accessible to everyone. I absolutely love her down-to-earth advice. She knows that being hyper focused on the health aspects of plant-based eating to the point of missing out on flavor isn’t realistic for everyone. While oils and sugars are certainly not health food, Heather knows that a drizzle here or a pinch there can help in the enjoyment of vegetables, so the option of using them is included in her recipes.

Since this is The Plant-Based Diet Meal Plan, of course a meal plan is included! Heather’s three-week plan includes recipes and shopping lists for everything you need to kick-start your plant-based journey. Heather sprinkles handy tips throughout the three weeks, too, such as how to handle problems digesting beans and creative ways to use leftovers.

Even if you’ve been vegan for years like I have, you’ll enjoy the flavorful recipes in The Plant-Based Diet Meal Plan. These dishes are all easy to make, they’re loaded with flavor, and they are filling, so you won’t be hungry half an hour after mealtime. These are all dishes that omnivores will easily recognize, which makes the transition even easier.

Recipes chapters in The Plant-Based Diet Meal Plan include:

• Smoothies and Breakfasts
• Soups and Salads
• Main Dishes
• Snacks and Sides
• Desserts
• Homemade Basics, Sauces, and Condiments
• Drinks

After three weeks on The Plant-Based Diet Meal Plan, you’ll feel lighter, healthier, and energized!

Miso-Coconut Dragon Bowl

 

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This salty, creamy bowl is simple to make, and yet tasty and nutritious. It is oil-free, but the fat content of the coconut milk makes it satisfying. When choosing a coconut milk, the low-fat varieties are okay if you look for a can that lists only coconut, water, and guar gum as ingredients. Guar gum is a plant-derived soluble ber that helps thicken the coconut milk when some of the fat is ltered out.

Author: Heather Nicholds

Yield: 1 bowl

Ingredients

FOR THE BOWL

• 1 teaspoon coconut oil, or vegetable broth or water
• ½ red onion, thinly sliced
• Pinch sea salt
• ½ cup brown mushrooms, sliced
• ½ cup cherry tomatoes, halved

FOR THE DRESSING

• 2 tablespoons fresh mint, finely chopped
• ¼ cup canned coconut milk
• 1 to 2 teaspoons miso paste
• 1 teaspoon coconut sugar, or maple syrup (optional)

FOR SERVING

• ¾ cup cooked quinoa, or millet,
• brown rice, or any other whole grain
• 1 cup baby arugula, or spinach (if mature leaves, chopped)
• 1 tablespoon slivered almonds

Instructions

1. Heat the oil in a medium skillet over medium heat and lightly sauté the onion with the salt, about 5 minutes. Add the mushrooms, cooking until they’re fully softened. Then add the cherry tomatoes and cook until just softened, about 10 minutes total.
2. Make the dressing by whisking or puréeing the mint, coconut milk, miso paste, and coconut sugar or maple syrup (if using) together in a medium bowl. Stir this into the cooked vegetables, then remove them from the heat.
3. Serve the cooked vegetables over the quinoa, with the arugula on top and the almonds to garnish.

Notes

Options: You could use green or red curry paste instead of miso for a deli- cious curry bow

Recipe from The Plant-Based Diet Meal Plan by Heather Nicholds. Reprinted with permission.

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Toss the chickpeas in Buffalo Sauce, add some roasted vegetables and greens, top the tacos generously with ranch dressing, and supper is ready!

Buffalo Chickpea Tacos

 

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Toss the chickpeas in Buffalo Sauce, add some roasted vegetables and greens, top the tacos generously with ranch dressing, and supper is ready.

Author: Richa Hingle

Yield: 4 servings

Ingredients

• ⅓ cup (80ml) hot sauce
• 3 tablespoons (45ml) sriracha sauce
• 2 tablespoons (30ml) extra-virgin olive oil or melted nondairy butter
• 1 teaspoon distilled white vinegar (optional)
• 2 to 2½ cups (330 to 415g) room-temperature cooked chickpeas, drained and rinsed
• 1 recipe Celery Ranch Sauce (recipe follows), divided
• 1½ cups (200g) finely chopped celery or cucumber
• 1 teaspoon organic safflower or other neutral oil
• 1 medium green bell pepper, thinly sliced
• 1 medium red bell pepper, thinly sliced
• ½ teaspoon salt, divided
• 8 to 10 tortillas or taco shells
• 2 cups (60g) baby spinach

Instructions

1. Combine the hot sauce, sriracha, olive oil, and vinegar (if using) in a medium bowl. Add the chickpeas, tossing to coat them in the sauce, and set aside. In another medium bowl, combine half the celery ranch sauce with the celery. In a third medium bowl, thin the other half of the celery ranch sauce with water if needed.
2. Heat the safflower oil in a large skillet over medium-high heat. Add the green bell pepper, red bell pepper, and ¼ teaspoon of the salt. Cook the bell peppers until they are golden on some sides, 4 to 5 minutes, stirring occasionally. Warm the tortillas if desired.
3. Add some of the baby spinach, roasted bell peppers, and celery to every taco. Divide the remaining ¼ teaspoon salt between all the tacos. Add some Buffalo chickpeas and a generous drizzle of the celery ranch sauce to each taco and serve.

Notes

From Vegan Richa’s Everyday Kitchen copyright © 2017 by Richa Hingle. Used by permission Vegan Heritage Press.

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Celery Ranch Sauce

 

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Yield: 1 cup

Ingredients

• ½ cup (60g) raw cashews, soaked for 15 minutes and drained, or ground raw cashews
• ⅔ cup (160ml) plain unsweetened nondairy milk or ½ cup (120ml) water
• ½ teaspoon salt
• 2 teaspoons extra-virgin olive oil
• ¼ teaspoon black pepper
• 1 teaspoon garlic powder or 4 cloves roasted garlic
• ¾ teaspoon onion powder
• 1 to 2 tablespoons nutritional yeast
• 2 teaspoons apple cider vinegar or distilled white vinegar
• ½ teaspoon celery seeds
• ½ teaspoon dried parsley
• ½ teaspoon dried thyme
• ¼ teaspoon dried dill
• 2 teaspoons finely chopped fresh chives or 1 teaspoon dried chives (optional)

Instructions

1. In a blender, combine the cashews, milk, salt, oil, pepper, garlic powder, onion powder, nutritional yeast, vinegar, parsley, thyme, and dill. Blend until smooth and creamy. Taste and adjust the seasonings. Add the chives (if using) and stir gently to combine.

Notes

From Vegan Richa’s Everyday Kitchen copyright © 2017 by Richa Hingle. Used by permission Vegan Heritage Press.

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Air Fryer Cheesy Potato Wedges

 

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Author: JL Fields

Yield: 4 servings

Ingredients

Potatoes

• 1 pound fingerling potatoes
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon kosher salt
• 1 teaspoon ground black pepper
• ½ teaspoon garlic powder

Cheese Sauce

• ½ cup raw cashews
• ½ teaspoon ground turmeric
• ½ teaspoon paprika
• 2 tablespoons nutritional yeast
• 1 teaspoon fresh lemon juice
• 2 tablespoons to ¼ cup water

Instructions

1. Potatoes: Preheat the air fryer to 400°F for 3 minutes. Wash the potatoes. Cut the potatoes in half lengthwise and transfer them to a large bowl. Add the oil, salt, pepper, and garlic powder to the potatoes. Toss to coat. Transfer the potatoes to the air fryer. Cook for 16 minutes, shaking halfway through the cooking time.
2. Cheese Sauce: Combine the cashews, turmeric, paprika, nutritional yeast, and lemon juice in a high-speed blender. Blend on low, slowly increasing the speed and adding water as needed. Be careful to avoid using too much water, as you want a thick, cheesy consistency.
3. Transfer the cooked potatoes to an air fryer–safe pan or a piece of parchment paper. Drizzle the cheese sauce over the potato wedges. Place the pan in the air fryer and cook for 2 more minutes at 400°F.
4. No-Oil Option: Omit the olive oil.

Notes

From The Vegan Air Fryer, copyright © 2017 by JL Fields. Used by permission. Photo by Michelle Donner.

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

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

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

The Chapters in Bold Flavored Vegan Cooking include:

• Savory
• Spicy
• Sweet
• Staples

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

Harissa Sprouts and Chickpeas

 

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This sweet, savory and spicy concoction belongs served atop any cooked whole grain of choice to make it a fiber-rich, nourishing and absolutely delicious meal. It’s also great with pita bread or chips, and glazed nuts.

Author: Celine Steen

Yield: 2 to 3 servings

Ingredients

• 2 tsp (10 ml) melted coconut or olive oil
• 1 pound (454 g) fresh Brussels sprouts, trimmed and quartered
• 1 large shallot, peeled and minced
• 1 large clove garlic, peeled and minced
• Coarse kosher salt
• 1 tbsp (15 ml) Pomegranate Molasses, plus more for serving (recipe follows)
• 1 tbsp (20 g) Harissa Paste
• 2 tbsp (32 g) tahini paste (use a pourable one)
• 1 ½ tsp (8 ml) reduced-sodium tamari
• 1 ½ tsp (8 ml) lemon juice
• 1 ½ tsp (10 g) agave nectar
• ½ tsp Harissa Dry Mix
• 1 ½ cups (256 g) cooked chickpeas
• Roasted pistachio oil, for serving

Instructions

1. Heat the oil on medium heat in a large skillet. Add the Brussels sprouts, shallot, garlic and a couple of pinches of salt. Sauté until golden brown and the sprouts are starting to become fork-tender, stirring frequently. This will take about 10 minutes, depending on the size and freshness of the sprouts.
2. While the sprouts are cooking, whisk to combine in a small bowl the pomegranate molasses, harissa paste, tahini, tamari, lemon juice, agave and harissa dry mix.
3. When the sprouts are just getting fork-tender, add the chickpeas and sauté another 2 minutes. Pour the harissa mixture on top and fold to combine. Cook for another 2 minutes. Serve with a tiny drizzle of pistachio oil (if using) and extra pomegranate molasses.

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Pomegranate Molasses

 

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This molasses is sweet, tangy and so perfect you’ll want to drizzle the stuff over everything! You should be able to find pomegranate molasses at the store, but it’s such a breeze to make at home and the results are even better to boot.

Author: Celine Steen

Yield: 1 cup

Ingredients

• 4 cups (940 ml) unsweetened pomegranate juice
• 3 tbsp (45 ml) lemon juice
• 3 tbsp (60 g) agave nectar

Instructions

1. Place the pomegranate juice, lemon juice and agave in a saucepan. Bring to a low boil, stirring frequently. Lower the heat and simmer on medium-low until the liquid is thickened and reduced to a quarter of the original amount, about 1 cup (235 ml). This will take approximately 1 hour.
2. Keep an eye on the molasses as it cooks, adjusting the temperature if necessary, and stir frequently to prevent scorching. The risk of scorching becomes higher the more the molasses cooks down.
3. Let it cool to room temperature before transferring to a glass container. Don’t transfer immediately as the high heat of the molasses could break the glass. Once cooled, cover with a tight-fitting lid and store in the refrigerator for up to 1 month.

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Review reprinted with permission from Dianne’s Vegan Kitchen.

The post Harissa Sprouts and Chickpeas from Bold Flavored Vegan Cooking appeared first on Chic Vegan.

Roasted Ratatouille Summer Salad

 

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Author: Dianne Wenz

Yield: 4 servings

Ingredients

• 1 medium-size eggplant, cubed
• 1 medium-size zucchini, cubed
• 1 medium-size summer squash, cubed
• 1 red bell pepper, chopped
• 1 pint cherry tomatoes
• 1 clove garlic, minced
• 1 tablespoon olive oil
• ½ teaspoon sea salt
• ½ teaspoon black pepper
• ¼ teaspoon dried basil
• ¼ teaspoon dried oregano
• ¼ teaspoon dried thyme
• ¼ teaspoon dried rosemary
• ¾ cup balsamic vinegar
• 1 head of butter lettuce, cleaned and leaves coarsely chopped
• 1 tablespoon fresh basil leaves, sliced

Instructions

1. Preheat your oven to 375°F. Line a baking sheet with parchment paper.
2. In large bowl, toss the eggplant, zucchini, summer squash, bell pepper, and tomatoes, together with the garlic, olive oil, sea salt, pepper, and dried spices.
3. Lay the veggies out flat on the baking sheet. Cook for about 30 minutes, or until soft and golden brown, flipping them at about the halfway point.
4. While the vegetables are cooking, bring the balsamic vinegar to a boil in a small pot. Lower the heat to a simmer, and continue cooking until it reduces to about ¼ cup, about 15 minutes.
5. To serve, divide the lettuce leaves among 4 bowls or plates. Top with the vegetables, and drizzle a tablespoon or so of balsamic reduction onto each salad. Top with the basil leaves.

Notes

Recipe reprinted with permission from Summer Salads: 15 Favorite Salad Recipes from Dianne’s Vegan Kitchen. ©2016 Dianne Wenz. Purchase your copy of the e-book here: http://www.diannesvegankitchen.com/cookbooks/

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Baked Acorn Squash with Pistachios, Pears and Fresh Herbs

 

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Author: Spork Foods

Yield: 4-6 servings

Ingredients

• 2 acorn squash
• 2 teaspoons neutral tasting oil
• ¼ teaspoon sea salt
• ¼ teaspoon finely ground black pepper

Filling Ingredients:

• ⅔ cup Setton Farms Dry Roasted and Salted Pistachio Kernels, roughly chopped, plus more finely chopped for topping
• 1 fresh red D’Anjou pear
• 2 teaspoons extra virgin olive oil
• 2 teaspoons maple syrup
• 2 teaspoons red wine vinegar
• 2 sprigs fresh rosemary, finely chopped
• 8-10 leaves fresh mint, finely chopped
• 3-4 sprigs fresh thyme, finely chopped
• ¼ teaspoon sea salt
• ¼ teaspoon finely ground black pepper

Instructions

1. Pre-heat oven to 400°.
2. Slice acorn squash in half vertically, and hollow out seeds. Rub with oil and sprinkle with sea salt and pepper. Place cut side down on walled baking sheet. Roast about 30-35 minutes, or until soft.
3. To create filling, finely dice pears and add to mixing bowl. Add roughly chopped Setton Farms Dry Roasted and Salted Pistachio Kernels, olive oil, maple syrup, vinegar, rosemary, mint, thyme, sea salt and pepper. Fold to incorporate.
4. Scoop filling mixture into each squash half, creating mound of filling in center. Sprinkle with additional finely chopped pistachios.
5. Place under broiler for about 3 minutes, until golden. Serve warm.

Notes

© Spork Foods, 2015

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The post Baked Acorn Squash with Pistachios, Pears and Fresh Herbs appeared first on Chic Vegan.