Just Enough

Based on the philosophy of oryoki, her book Just Enough combines stories with recipes. From perfect rice, potatoes, and broths to hearty stews, colorful stir-fries, hot and cold noodles, and delicate sorbet, she shows food to be a direct, daily way to understand Zen practice. With eloquent prose, she takes readers into monasteries and markets, messy kitchens and predawn meditation rooms, and offers food for thought that nourishes and delights body, mind, and spirit.

Spicy Vegan Miso Ramen

Spicy Vegan Miso Ramen is adapted from other recipes I have read online and in books (especially Ramen at Home, by Brian MacDuckston, as well as Ivan Ramen for general techniques) and incorporates the advice I have received from Japanese nuns on making good vegetarian stock. It’s not an entirely unique recipe, but it includes elements that I uniquely enjoy eating and is the best way I know to make the dish.

Ramen tare in restaurants is usually made by simmering meat bones. The vegan version I have created involves simmering a veritable witches’ brew of konbu, shiitakes, soybeans, aromatics, soy sauce, and salt (be wary, it stinks up the house!) to create a rich, salty broth. It’s best to make a large quantity of soy tareand store it, so you do not have to recreate it from scratch each time you want ramen.

Part 1: Witches’ Brew (Soy Tare)

Makes about 5 cups

• 10 medium dried shiitake mushrooms
• 1 ounce konbu (dried kelp; about 1 cup when cut into 1-inch squares)
• 5 cups water
• ½ cup soybeans
• 2/3 cup soy sauce
• 1/3 cup sake
• 1/3 cup mirin
• 2 tablespoons roughly chopped green onions
• 1 tablespoon minced garlic
• 1 tablespoon minced ginger
• 2 tablespoons salt

Grind the dried shiitakes to a fine powder in a food processor. (You can also mince them very finely if you do not have a food processor.) Add the konbuand powdered shiitakes to the water and bring to a boil on very low heat.

In a small dry pan on medium-low, toast the soybeans until their aroma emerges, about 4 minutes (be careful not to burn them). To the shiitake-konbubroth add the toasted soybeans, soy sauce, sake, mirin, green onions, garlic, and ginger and simmer, stirring occasionally, for 30 minutes. Turn off the heat and let rest for another 10 to 15 minutes until it is cool enough to handle.

Remove the konbuand larger ingredients with tongs. Next, using a coffee filter or very fine colander, strain the liquid to remove all small particles. Stir the salt into the strained liquid.

Part 2: Spicy Miso Tare

Makes 1¼ cups

• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 2 tablespoons chopped green onions
• 1 teaspoon sesame oil
• 1 cup red miso (or half red and half white, if you have it)
• ½ cup Soy Tare 
• 1/3 cup toban-djan (spicy Asian fermented bean paste; the Asian sauce brand Lee Kum Kee sells this under the name “Chili Bean Sauce”)
• 1 tablespoon sugar

In a medium pan sauté the garlic, ginger, and green onions in the sesame oil on medium-low for 1 to 2 minutes, stirring. Add the red miso, Soy Tare,toban-djan, and sugar. Lower the heat and simmer, stirring constantly, until all the ingredients are incorporated and the sauce thickens to a paste, about 3 minutes.

Part 3: Tofu “Pork”

Serves 2 to 3

1 block (14 ounces) extra-firm tofu

• 1 tablespoon cornstarch
• Salt and pepper
• 1 teaspoon sesame oil
• 2 tablespoons minced garlic
• 2 tablespoons minced ginger
• 2 green onions, minced
• 3 tablespoons chopped fresh mushrooms, such as shiitake
• 1 tablespoon vegetable oil
• 3 teaspoons soy sauce
• 3 teaspoons mirin
• 1 teaspoontoban-djan (spicy fermented bean paste)
• 2 teaspoons sesame seeds

Cut the tofu into 1-inch-thick slices. Wrap them in paper towels, cover with a cutting board, put a weight on the board, and let sit for 30 minutes to press out excess water. In a bowl, crumble the tofu with your hands and sprinkle the cornstarch over the tofu until it is coated. Season with salt and pepper.

Heat the sesame oil in a medium frying pan and sauté the garlic, ginger, and green onions for 1 to 2 minutes. Add the mushrooms and cook another minute. Add the vegetable oil and then the coated tofu crumbles to the pan and sauté on medium-high, stirring frequently, until the tofu is brown and crispy and the mushrooms are cooked through, about 5 minutes. Add the soy sauce, mirin, and toban-djanand continue cooking until the liquid is absorbed into the tofu. Remove the pan from the heat and top the dish with sesame seeds.

Part 4: Spicy Miso Ramen

Serves 2 hungry people or 3 polite ones

• 5 cups konbu (dried kelp) dashi or other Japanese broth
• ¾ cup Spicy Miso Tare
• 1/3 cup tahini
• 1½ cups shredded cabbage
• 1 cup moyashi(bean sprouts)
• 1 package (12 ounces) Sun Noodle ramen (or other fresh ramen that serves 2 people)
• 1 teaspoon to 1 tablespoon chili oil
• 2 servings Tofu “Pork”
• 3 tablespoons sliced green onions, for garnish

Bring the konbudashi to a boil in a medium saucepan. Reduce the heat to low and add the Spicy Miso Tareand tahini. Stir until dissolved and continue cooking another 20 minutes.

Blanch the cabbage and moyashiin salted water (in separate pots, if possible) for 2 minutes and then rinse under cold water to stop the cooking. Gently squeeze the vegetables to remove excess water.

Cook the noodles according to the package directions. To each serving bowl, add a small amount of chili oil, depending on how spicy you like it (1 teaspoon is enough for me, but fans of spice may want to up it to 1 tablespoon). Ladle the spicy miso broth into the bowls. Add the noodles to the broth; top them with the Tofu “Pork,” cabbage, and bean sprouts; and garnish with green onions.

At some point, you’ll have to choose your own way. This is true in all areas of your life. Be a faithful apprentice and then take what you know into the world. With the right recipe, life is delicious. It is not perfect or instant, but it will be something you will want to eat more of.

Excerpted from the book Just Enough. Copyright ©2019 by Gesshin Claire Greenwood. Printed with permission from New World Library — www.newworldlibrary.com.

Gesshin Claire Greenwood is the author of Just Enough and Bow First, Ask Questions Later. She also writes the popular blog That’s So Zen. Ordained as a Buddhist nun in Japan by Seido Suzuki Roshi in 2010, she received her dharma transmission (authorization to teach.) in 2015. She returned to the United States in 2016 to complete her master’s degree in East Asian Studies. A popular meditation teacher, she lives in San Francisco, California. Find out more about her work at Gesshin.net.

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Electric Pressure Cookers

Using an electric pressure cooker can be complicated. I have an Instant Pot, and I don’t even bother trying to come up with my own recipes for it. I never know how long things need to cook, what kind of pressure foods require, or what type of release I should use. Since I rely on recipes from others when using it, I’m pretty excited about Heather Nichold’s new book The Vegan Electric Pressure Cooker Cookbook.

The Vegan Electric Pressure Cooker Cookbook

In The Vegan Electric Pressure Cooker Cookbook, Heather demystifies these strange kitchen gadgets. She explains how they work, what all of the gizmos they contain do, and what all the buttons are for. Heather also explains the basics, making it easy to know what type of pressure to use to cook different foods. A kitchen safety guide is included, and misconceptions are debunked, too.

The Recipes

The recipes in The Vegan Electric Pressure Cooker Cookbook are easy to make and use just 5 core ingredients. Ingredients that are found in just about any kitchen, such as salt, water, oil, vinegar, and dried spices aren’t counted as core ingredients. Most of the recipes are budget-friendly and use whole foods that can be found in just about any grocery store.

The recipes are organized according to what type of food they are. So, there’s a chapter dedicated to grains, one for beans, another for pastas, and so on. The dishes will get you from breakfast and lunch all the way through dinner and dessert. No one will be able to resist delicious dishes such as Thai Coconut-Chickpea Stew, Creamy Mushroom Rigatoni, or Fudgy Brownies!

Snacks and drinks are also included, and recipes such as Spinach-Artichoke Dip, Spicy Potato Bites with Avocado Dip, and White Bean Crostini are easy to make when the munchies strike. Heather also includes recipes for vegan basics, such as Tofu Feta, Steel-Cut Oat Milk, and Lentil Bolognese Sauce.

Chapters Include:

• The Basics of Electric Pressure Cooking
• Get Going with Grains
• Basic Beans and Legumes
• Soups, Stews, and Chilis
• Pasta Perfection
• For the Love of Veggies
• Holidays and Social Gatherings
• Piece of Cake Desserts

If you have an electric pressure cooker and are looking for easy-to-make healthy recipes, you need The Vegan Electric Pressure Cooker Cookbook!

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Teriyaki Tempeh and Broccoli

Tempeh is made of soy but is totally different from tofu. It’s a dense patty of cultured soybeans that originated in Indonesia. Like tofu, tempeh needs to have flavor infused into it and also needs to be cooked. Putting it in the electric pressure cooker with bold flavors is a perfect way to quickly create an irresistible meal.

Course Main Course

Cuisine Asian

Keyword Teriyaki Tempeh

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Servings 2 servings

Calories 336kcal

Ingredients

• 1/4 cup tamari or soy sauce
• 1/4 cup water
• 1 tablespoon olive oil or untoasted sesame oil
• 1 tablespoon maple syrup or unrefined sugar
• 1 teaspoon cornstarch or arrowroot powder
• 1/2 teaspoon ground ginger or 1 teaspoon grated peeled fresh ginger
• 1 (8- or 9-ounce) package tempeh cubed
• 1/2 head broccoli cut into pieces

Instructions

• In your electric pressure cooker’s cooking pot, stir together the tamari, water, olive oil, maple syrup, cornstarch, and ginger. Add the tempeh and broccoli (or put the broccoli in a steamer basket on a trivet to cook above the tempeh, if you like). Close and lock the lid and ensure the pressure valve is sealed, then select High Pressure and set the time for 5 minutes.
• When the cook time is complete, quick release the pressure, being careful not to get your fingers or face near the steam release.
• Once all the pressure has released, carefully unlock and remove the lid and toss to combine.

Notes

Recipe reprinted with permission from The Vegan Electric Pressure Cooker Cookbook by Heather Nicholds.

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Minty Cucumber and Carrot Soup

This chilled soup makes a colorful and refreshing first course, or a light and frosty summertime luncheon entrée. The beautiful orange hue, combined with a hint of mint, produces a delicate and welcoming flavor to this easy to make warm weather soup.

Course Soup

Cuisine American

Keyword carrot soup, chilled soup, cucumber soup

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4 servings

Author Laura Theodore

Ingredients

• 2 2/3 cups peeled seeded and chopped cucumber
• 1 1/2 cups peeled and chopped carrots
• 1 cup water
• 1 teaspoon maple syrup
• 1 small clove garlic chopped
• 1 teaspoon extra-virgin olive oil optional
• 1/2 teaspoon firmly packed chopped fresh mint

Instructions

• Put all of the ingredients into a blender and process until almost smooth.
• Transfer to a medium-sized bowl. Cover and refrigerate 2 to 4 hours, or until well chilled. Stir before serving.

Notes

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

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Vegan Mac and Cheese

When I get a new cookbook, I almost always gravitate to the macaroni and cheese recipe. If it has a delicious mac and cheese recipe, then I know it’s a good cookbook. That was impossible to do with Robin Robertson’s new cookbook, though, as it contains nothing but mac and cheese recipes!

Vegan Mac and Cheese is a comfort food lover’s dream come true. It contains more than 50 recipes for dairy-free macaroni and cheese. I know what you’re thinking, “Is it really possible to make that many different types of mac and cheese?” And the answer is yes! And wait until you see how creative they are!

Robin starts the book with a history lesson. The history of mac and cheese that is! She shares the low-down on veganizing this classic dish, reasons why you should make it yourself, the different types of pasta you should use, and a variety of ways to make dairy-free cheese sauces. She includes different topping and add-in ideas, too.

The Recipes

The recipes in Vegan Mac and Cheese are super creative! Robin uses global inspiration in such recipes as Italian Macaroni Pie, Mac and Thai, and Noodle Kugel. She adds veggies to macaroni in Broccoli Mac UnCheese, Spinach Artichoke Mac UnCheese, and Asparagus Mac and Hollandaise. There are also recipes for those who crave a heartier dish, such as Chili Mac, BBQ Jack Mac, and Shepherd’s Mac. She even plays with her food in such recipes as Mac UnCheese Balls, Waffled Mac and UnCheese, and Cheesy Mug Mac.

Chapters in Vegan Mac and Cheese Include:

• Basic Mac UnCheese
• Global Cheesy Mains
• Mac and Veggies
• Meaty Macs
• Fun with Mac UnCheese

If you’re looking for creative ways to make everyone’s favorite comfort food, this is the book for you!

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Buffalo Cauliflower Mac

Buffalo cauliflower has been making the rounds, so it should come as no surprise that it turns up in a mac uncheese. The cheesy, saucy macaroni is a perfect foil for the spicy hot cauliflower.

Course Main Course

Cuisine American

Keyword buffalo cauliflower, vegan mac and cheese,, vegan macaroni and cheese

Servings 6 servings

Author Robin Robertson

Ingredients

Sauce

• 1 large russet potato cut into 1-inch (2.5 cm) chunks
• 1 large carrot cut into 1-inch (2.5 cm) chunks
• 2 1/2 cups (600 ml) vegetable broth
• 2/3 cup (40 g) nutritional yeast
• 2 tablespoons (30 ml) tamari
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• Salt

Cauliflower

• 1 head cauliflower cored and cut into bite-size pieces
• Olive oil cooking spray for the cauliflower
• 1 teaspoon garlic powder
• Salt
• 1/3 cup (80 ml) hot pepper sauce preferably Frank's RedHot
• 4 tablespoons (56 g) vegan butter melted
• 1 tablespoon (15 ml) apple cider vinegar
• 1 teaspoon paprika

Pasta

• 16 ounces (454 elbow macaroni or other small pasta

Instructions

• To make the sauce: In a medium saucepan over medium-high heat, combine the potato, carrot, and vegetable broth. Bring to a boil and cook for 15 to 20 minutes, or until the vegetables are tender when pierced with a fork. Carefully transfer the mixture to a blender or food processor. Add the nutritional yeast, tamari, onion powder, and garlic powder and season with salt. Blend until smooth. Set aside.
• Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
• To make the cauliflower: Arrange the cauliflower in a single layer on the prepared sheet. Spray the cauliflower with cooking spray and sprinkle with the garlic powder and salt. Roast for 20 minutes or until softened. Transfer to a large bowl and add the hot sauce, butter, vinegar, and paprika. Stir well to coat. Return the cauliflower to the baking sheet (you may want to use a new sheet of parchmenand arrange it in a single layer. Bake for 10 minutes more.
• To make the pasta: Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain well and return it to the pot.
• Stir in the sauce and place the pot over low heat. Cook for a few minutes to heat through.
• Add the buffalo cauliflower and gently stir to combine. Serve hot.

Notes

© 2019 Quarto Publishing Group USA Inc.
Text © 2019 Robin Robertson
Photography: Jack Adams Photography

Photography: Jack Adams Photography

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Vegan Burgers

When I first gave up meat, there weren’t too many pre-made veggie burgers available. Green Giant made one, and it was just a little better than the cardboard box it came in. Despite the bland flavor, I bought them often and got creative with different toppings. There was also a really tasty burger from Yves, but I would have to drive to the mall to get them from the closet-sized health food store that used to be sandwiched between Sbarro and Macy’s.

Back then, I hadn’t even thought to make my own veggie burgers. It would have been too daunting of a task. What are they made with? How do I cook them? I’ve learned a lot since then, and I now know that making homemade veggie burgers is pretty easy. And thanks to Joni Marie Newman, there are dozens of ways to make them!

The Best Veggie Burgers on the Planet

The Best Veggie Burgers on the Planet is a revised version of Joni’s 2011 book of the same name. It contains more than 30 new recipes and features healthier options, and fewer processed ingredients. Joni’s also some new trends in the world of vegan cooking, including jackfruit and aquafaba.

This book is packed with over 100 vegan recipes, and I’m sure you’re wondering if it’s really possible to make that many veggie burgers. When you’re as creative as Joni is, the answer is yes there are!

Recipes range from traditional beefy kinds of burgers to veggie-based, bean-based, and gluten-free burgers. There are even breakfast burgers! Yes, burgers for breakfast! I’m looking forward to sinking my teeth a Denver Omelet Burger, and I can’t wait to try the Quiche Lorraine Burger!

If you find yourself craving fast food meals from your pre-vegan days, Joni can help. There’s a chapter dedicated to fast food favorites with recipes for The Better Mac, Filet without Fish, The Fake-O-Nator, Now That’s a Whopper! and more!

There are also recipes for everything you need for your burger! Make your own non-dairy mayo, mustard sauce, BBQ sauce, and even buns! You’ll find lots of recipes for sides, including classic fries and onion rings, too.

Joni also includes budget-friendly tips and instructions for making burgers in air fryers and slow cookers.

Chapters in The Best Veggie Burgers on the Planet Include:

• Burgers for Breakfast
• Traditional Beef-y Burgers
• Bean-Based Burgers
• Tofu-Based Burgers
• Grain-Based Burgers
• Vegetable-Based Burgers
• Gluten-Free Burgers
• Fast Food Favorites
• Loose “Meat” Sandwiches
• Fixin’s
• Buns and Breads
• Fries and Sides

If you want to learn to make the most deliciously creative vegan burgers at home, then The Best Veggie Burgers on the Planet is the book for you!

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Three Bean Chili Burger

I love a big bowl of chili. This recipe starts with a nice chili recipe, and then whammo, turns it into a burger!

Course Main Course, Sandwich

Cuisine American

Keyword bean burger, vegan chilli, veggie burger

Prep Time 10 minutes minutes

Cook Time 55 minutes minutes

Servings 8 burgers

Author Joni Marie Newman

Ingredients

FOR CHILI:

• 1 can (15 ounces [425 g]) pinto beans with liquid
• 1 can (15 ounces [425 g]) black beans with liquid
• 1 can 15 ounces [425 g] red or kidney beans with liquid
• 4 ounces (112 g) jarred jalapeño slices
• 6 ounces (170 g) tomato paste
• 1 tablespoon (6 g) black pepper
• 2 tablespoons (16 g) garlic powder
• 1 tablespoon (8 g) onion powder
• 1 tablespoon (8 g) chili powder
• 1 teaspoon ground cumin
• 1 cup (160 g( finely diced white or yellow onion
• 1 cup (235 ml) vegetable broth
• Salt
• 1 cup (96 g) TVP granules

FOR BURGERS:

• 1/2 recipe chili above
• 2 cups (240 g) masa harina flour (I like Maseca brand)
• 1/3 cup (80 ml) vegetable oil, plus more for frying (optional)

Instructions

• To make the chili: In a large stockpot, combine all the beans, jalapeño, tomato paste, pepper, garlic powder, onion powder, chili powder, cumin, onion, broth, and salt to taste. Mix well.
• Bring to a boil, lower the heat to a simmer, cover, and let simmer for at least 20 minutes. Uncover, stir in the TVP granules, remove from the heat, recover, and let sit for at least 10 minutes. Let cool. Divide the recipe in half and refrigerate one half for another use.
• To make the burgers: In a large bowl, add the flour and the 1/3 cup (80 moil to the reserved half of the chili. Knead together well.
• Form into 8 patties. Cook as desired.
• To fry, panfry in oil over medium heat for about 5 minutes per side, or until a golden crispy crust forms. Alternatively, use your Air-Fryer at 375°F (190°C) for 16 to 18 minutes. To bake, bake at 350°F (180°C, or gas mark 4) on a baking sheet lined with parchment or a silicone baking mat, lightly covered in foil to prevent drying out, for about 15 minutes per side, until firm and warmed all the way through.
• Serve open-faced with the remaining chili and all of your favorite chili toppers, such as non-dairy sour cream, diced onion, guacamole, scallions, and, if it tickles your fancy, some Nacho Cheesy Sauce

Notes

© 2019 Quarto Publishing Group USA Inc.
Text © 2011, 2019 Joni Marie Newman

Photography: Celine Steen and Kate Lewis (cover)

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Vegan baking can be a little tricky. Many of us are used to using eggs, butter, and cows’ milk to desserts, and once those ingredients are no longer an option, things can get a little difficult. Fortunately, Anthea Cheng is here to save the day with her new cookbook Incredible Plant-Based Desserts.

Incredible Plant-Based Desserts

Incredible Plant-Based Desserts is chock-full of recipes for mouth-wateringly indulgent vegan cakes, cookies, pies, tarts, bars, frozen treats and other scrumptious pastries and confections. You’ll also find recipes for healthy breakfast dishes and wholesome snacks. And if you enjoy food photography, you’re in for a treat, because the book is packed with Anthea’s own drool-worthy photos.

Anthea starts the book with a list of handy equipment to have on hand for vegan baking. She’s also included lists of ingredients for those who aren’t sure what to use instead of eggs and dairy. Lists of natural sweeteners and gluten-free flours are also included.

The recipes in Incredible Plant-Based Desserts range from plant-based versions of classic desserts to creative and new confections. Veganized classics include Berry Chocolate Mousse Tart, Spelt Shortbread Cookies, Black Forest Cake, and Berry and Lemon Cheesecakes. Fun and unique desserts you won’t find anywhere else include Rainbow Pear Chai Cake, Baklava Custard Tart, and Showstopper Tiramisu Trifle with Caramelized Popcorn.

Most of these treats are made with ingredients are easy to find just about anywhere, so you won’t have to run around to different specialty shops and health food stores. Anthea also includes options for people avoiding gluten, refined sugar, nuts, and other common allergens.

Chapters in Incredible Plant-Based Desserts include:

• Good Morning! Nourishing Breakfasts
• Snack Time is Anytime!
• Café-Style Treats at Home
• Let’s Share and Celebrate
• Basic Condiments and Frostings

If you’re new to vegan baking or if you’re already a vegan baking pro and want to add some new and creative recipes to your collection, Incredible Plant-Based Desserts is the book for you!

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Super-Seedy Muesli Bars

These nut-free treats are really easy to make, and they can be packed with whatever ingredients you like! The dates are a wholesome natural sweetener, and when paired with a liquid sweetener, the dry ingredients stick together to form a slab of seedy goodness. These can be enjoyed on the go, such as on a hiking trip.

Course Snack

Cuisine American

Keyword Incredible Plant-Based Desserts, Muesli Bars, snack bars

Servings 8 bars

Author Anthea Cheng

Ingredients

• ½ cup (100 g) pitted dates, soaked in water for at least 4 hours
• 1 cup (120 g) rolled oats
• ½ cup (200 g) rice malt or maple syrup, or any other plant-based liquid sweetener
• ½ cup (110 g) raw buckwheat
• ½ cup (80 g) pumpkin seeds
• ½ cup (55 g) sunflower seeds
• ½ cup (around 10 g) puffed rice, quinoa, millet, or amaranth
• 2 tablespoons (24 g) chia seeds
• 2 tablespoons (30 g) sunflower seed butter (optional)
• 1 teaspoon cinnamon (optional)
• Pinch of salt

Instructions

• Preheat the oven to 320°F (160°C, or gas mark 3). Line an 8-inch (20-cm) square baking tin with baking paper.
• Drain the dates. Blend with a stick blender or food processor until it forms a paste. Add all of ingredients to a medium-size mixing bowl and mix until everything is evenly combined. Scoop into the baking tin, and firmly press down the mixture with the back of a spoon or cake scraper.
• Bake in the oven for 25 to 30 minutes, or until it turns golden brown. Let it completely cool in the baking tin.
• Remove from the tin and use a sharp serrated knife or chef’s knife to cut into bars. Use a gentle sawing action and hold in place to minimize any crumbling.
• Enjoy immediately, or store in an airtight container at room temperature for 1 week, in the fridge for 2 weeks, or in the freezer for up to 2 months.

Notes

2019 Quarto Publishing Group USA Inc.
Text © 2019 Anthea Cheng
Photography Anthea Cheng

Photography by Anthea Cheng

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Cashew Stuffed Artichokes

I adore artichokes. I have loved ‘em since I was a little girl and whenever I see beautiful varieties in my marketplace, I cannot resist them. This recipe is festive and filling with cashews and sunflower seeds showcased in a flavorful stuffing. I like to serve this colorful dish as a first course, or they do double duty as a luncheon entrée.

Course Appetizer

Cuisine American

Keyword stuffed artichokes

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Author Laura Theodore

Ingredients

• 1 can (26 to 28) ounces diced tomatoes with juice
• 2 large cloves garlic minced
• 2 slices whole-grain bread torn into chunks
• 1/3 cup chopped raw or roasted cashews
• 1/4 cup roasted salted sunflower seeds
• 1 tablespoon fresh chopped basil or 1 teaspoon dried basil
• 1/4 teaspoon Italian seasoning blend
• 1/4 teaspoon sea salt
• 1 tablespoon extra-virgin olive oil
• 3/4 cup diced fresh tomatoes
• 4 medium trimmed and cooked artichokes (see trimming and cooking instructions in Chef’s Notes)

Instructions

• Preheat the oven to 400 degrees F. Spread the canned tomatoes with juice over the bottom of a 9 by 12-inch or similar sized casserole dish. Sprinkle the minced garlic evenly over the tomatoes.
• Put the bread, cashews, sunflower seeds, basil, Italian seasoning and sea salt into a blender or food processor and process into coarse crumbs. Transfer to a medium-sized bowl. Add the olive oil and stir to combine. Add the fresh tomatoes and gently stir, until thoroughly combined.
• Arrange the artichoke halves, cut-side up, on top of the tomatoes and garlic in the prepared casserole dish. Stuff each cavity with one-eighth of the cashew/sunflower seed mixture. Cover with foil and bake for 40 to 45 minutes. Uncover and bake for 10 minutes, or until the top of the stuffing is golden brown.
• To serve, put some of the tomato sauce from the bottom of the casserole dish on each of eight individual serving plates and top it with 1 stuffed artichoke half (see note). Serve warm or cover, refrigerate and serve cold.

Notes

CHEF’S NOTES:

• To trim and clean the artichokes, start by cutting off the top 1/2 to 1 inch of each artichoke to remove the spiky tips. Cut off any remaining spiky tips with kitchen shears. Trim away the tough edges of the stem. Rinse each artichoke under cold running water, spreading the leaves to rinse out any residual dirt or sand.
• To cook the artichokes, put 3 to 4 inches of water in a deep saucepan large enough to hold all the artichokes snugly so they remain upright as they cook. Stir in the balsamic vinegar, if using. Add the artichokes, making certain they are standing partially upright. Cover and bring to a boil. Cook the artichokes until crisp tender, about 20 minutes. They are done when an outer leaf peels off easily. Remove the artichokes from the pan using tongs and arrange them upside down on a rack set over a large dinner plate to drain and cool.
• Once the artichokes are cooked and cooled, you can remove the “choke.” Begin by cutting each artichoke in half, vertically. Scoop out the fuzzy center choke with a grapefruit spoon or teaspoon. If you are cooking the artichokes ahead of time, wrap the artichokes tightly in plastic wrap and refrigerate for up to 1 day before preparing this recipe.
• If you are serving this as a luncheon entrée, serve 2 artichoke halves per person. 

 

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

 

Recipe by Laura Theodore, from JazzyVegetarian’s Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

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Epic Vegan

Cooking doesn’t have to be boring, and Dustin Harder is here with his new cookbook Epic Vegan to make sure it isn’t. This fun book encourages you to play with your food and create your own one-of-a-kind dishes.

Epic Vegan is a choose-your-own-adventure style cookbook. It’s full of recipes for basic classics, such as Happy Hash Browns and Easy Creamy Shells and Cheese, and then Dustin gives tips on how to make “epic” versions of them. You can use your hash browns to create a Triple-Decker Breakfast Sammy or Breakfast Platter Dog. Shells and cheese can be made epic by turning them into Mac and Cheese Pretzel Bites or Lobster Mac and Cheese.

Dustin also includes recipes for his own outside-the-box unique creations, including Pad Thai Cupcakes, Fried Chicken ‘N Waffle Benedict Sandwich, Wonton Bowls with Garlic-Fried Quinoa, and Chocolate Chickpea Ravioli.

There are also lots of recipes for veganized versions of comfort food classics, such as Loaded Baked Potato Soup with Pretzel Bowls, Festive Cheesy Spinach Bread, Crispy Cream Donuts, Garlicky Cheddar Biscuits with Sausage Gravy, and Philly Cheesesteaks.

This isn’t a cookbook full of easy weeknight meals for busy families. This is a book for those who want to spend time in the kitchen and get creative. Throughout the book, Dustin does offer cooking hacks to streamline and speed up the cooking process, though.

The Chapters in Epic Vegan Include:

• Basic Betty: FUNdamental Recipes
• Sauced Up: Sauces, and Dips for Slatherin’ and Dippin’
• Brazen Breads: All the Dough You Need
• There’s an App for That! Nibbles and Passed Bites for a Crowd
• Monster Handhelds: Beastly Bites Fit for Kings and Queens
• Pizza Pizza! Cheesus Take the Wheel
• Pasta Paradise: The Pastabilities are Endless
• Bowls of Stuff: Fork It, Spoon It, Slurp It!
• Shake It Off! Chill Sips for Every Occasion
• Sweet Emotions: Donut Come for Me! Sweets to Make Friends

This is a fun book with uniquely fun recipes. If you want to get creative in the kitchen and play with your food, Epic Vegan is the book for you!

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Everything Buffalo Cauliflower Bites

Cauliflower buffalo bites have swept the nation! Vegan restaurants and nonvegan restaurants alike serve them, and they are popular among patrons far and wide. I wanted to add a touch of EPIC to these with the “everything coating,” but you should feel free to epic them up yourself. Get creative!

Course Appetizer, Snack

Cuisine American

Servings 8 servings

Author Dustin Harder

Ingredients

For Buffalo Sauce:

• 1 cup (235 ml) hot sauce
• ¼ cup (55 g) vegan butter
• ¼ cup (60 g) packed organic dark brown sugar

For Everything Coating:

• 1 tablespoon (6 g) dried minced garlic
• 1 tablespoon (6 g) dried minced onion
• 2 teaspoons (6 g) black sesame seeds
• 2 teaspoons (12 g) Maldon or coarse sea salt

For Cauliflower Bites:

• 1 cup (125 g) all-purpose flour
• 1 cup (140 g) stone-ground yellow cornmeal or polenta
• ¼ cup (32 g) cornstarch
• 1 teaspoon sea salt
• ½ teaspoon black pepper
• 1½ cups (355 ml) seltzer water
• Canola oil or cooking spray
• 1 medium head cauliflower trimmed and cut into bite-size florets
• 2 scallions roughly chopped
• Your favorite store-bought vegan blue cheese dressing for dipping

Instructions

To make the buffalo sauce:

• In a small saucepan, combine the hot sauce, butter, and brown sugar. Bring to a simmer over medium heat and cook for 2 to 4 minutes, or until the butter has melted and the sugar has dissolved. Remove from the heat and set aside.

To make the everything coating:

• In a small bowl, combine the garlic, onion, sesame seeds, and salt. Set aside.

To make the cauliflower bites:

• In a medium bowl, whisk together the flour, cornmeal, cornstarch, salt, and pepper. Slowly add the seltzer water, whisking until well combined and a thick batter has formed.
• In a wok or large saucepan, pour 3 inches (7.5 cm) of canola oil. Heat the oil to 350°F (175°C) when tested with a candy thermometer or a drop of batter fries quickly and bubbles up to the top. Line a plate with paper towels.
• Working in batches, transfer half of the cauliflower florets into the batter; mix around until all the florets are fully coated. Using tongs, pick up a piece of cauliflower, allowing excess batter to drip off, and carefully transfer into the frying oil; repeat with the remaining battered pieces.
• Fry in small batches for 4 to 6 minutes, or until golden brown. Use a slotted spoon to transfer the cauliflower to the paper towel–lined plate. Repeat until all of the cauliflower is fried.
• In a large bowl, toss ¼ of the fried cauliflower bites with ¼ of the buffalo sauce and 2 teaspoons (10 ml) of the “everything” mixture (you get a more even coating if you do it in batches). Transfer the bites to a serving tray and repeat for the remaining bites. Sprinkle the plated cauliflower with any remaining everything coating and the scallions, if using.
• Serve with Blue Cheese Dressing on the side, for dipping.

Notes

Baked option: If you prefer to stay away from frying, coat the cauliflower with the batter as directed, making sure to remove as much excess batter as possible. Transfer to a parchment lined baking sheet lightly coated with cooking spray, and bake at 450°F (230°C, or gas mark 8) for 30 minutes, flipping once, or until lightly browned. Remove from the oven and continue with the recipe as directed.

 

© 2019 Quarto Publishing Group USA Inc.
Text © 2019 Dustin Harder
Photography Ashley Madden

Photography by Ashley Madden

The post Epic Vegan Everything Buffalo Cauliflower Bites appeared first on Chic Vegan.

Readers who’ve been vegetarian or vegan for a long time likely remember the early versions of meat alternatives. I’m not talking about straight-up tofu, tempeh and seitan. I’m referring to those alternatives we may have turned to when we were trying to figure out “where to get our protein” or how to eat like we used to, but without putting a creature on our plate. Call them Mock Meats or Fake Meats, perhaps. Remember? First of all, it wasn’t likely you would find these foods anywhere but at the local food co-op, or maybe on the bottom shelf somewhere in the grocery store. Online wasn’t an option, since we didn’t have the internet back in the old days.

Are you with me? Do you see how things have changed?

We have a long way to go, yes, but it’s 1,000% easier to find vegan food today. There are tons of varieties, some healthful and some not so much. But it’s pretty hard to not find something. And for that, I am so grateful.

Loma Linda

Back to the early versions of meat alternatives. There on the shelves, many years ago, you probably saw some items, such hot dogs in a can. These were most likely courtesy of Loma Linda, a company that’s been making sustainable foods since 1890.  Even if you didn’t try the hot dogs – and I never did – you may have thought it was pretty interesting/odd/unusual/cool that someone came up with mock meat in a can. And it is pretty amazing to see a company hang on for over a century and still come up with new product lines. Not too long ago, Loma Linda introduced a new line of Plant-Based Protein Meal Solutions and Plant-Based Meal Starters, and asked Chic Vegan to provide a review.

The products are non-GMO, gluten free and contain 6-9 grams of plant-based protein per serving. All can be prepared in 60 seconds in the microwave, making them pretty good options for quick meals that won’t break the bank (cost is $2.99-$4.49 per pouch).

There is a really great variety in this line. Options include Tikka Masala, Thai Green Curry, Pad Thai,  Hearty Beef Stew, Taco Filling, and even a Chipotle Bowl. The Chipotle Bowl was pretty tasty on its own and I’m sure it could be enhanced with some greens and guacamole. The Beef Stew wasn’t chunky like I remember beef stew, but it did have that look and smell.

The taco filling is intriguing. I love the idea, the taste was good, but the texture was a bit off. In a pinch, it would be fine.

Food in pouches is handy

It’s not the same as fresh food, but it can be great for camping. It’s handy to keep in your desk at work, and sometimes it’s necessary if you lose power. So, maybe it isn’t part of your daily diet, but it’s not something you should completely write off. And if gets someone you know to try a meatless meal, it’s so worth it. Buy a pouch for your desk or give one to your die-hard meat-eating hiker friend. See what happens.

The post Loma Linda Brings Convenience in a Pouch appeared first on Chic Vegan.

Plant-Based on a Budget

One of the complaints about veganism that I hear occasionally is that it’s too expensive. It’s actually pretty cheap to eat this way, and Toni Okamoto is here to set the record straight with her new cookbook Plant-Based on a Budget.

Since it’s all about saving money, Plant-Based on a Budgetbegins with budgeting tips. And because we’re all busy time saving are also included. Toni also shares cooking basics for those who may be new to vegan cooking, along with a list of pantry staples. You’ll find a sample meal plan for one, as well.

Easy Recipes

The recipes in Plant-Based on a Budgetare all easily accessible. Nothing is weird or strange, so newbies won’t have any problem recognizing these dishes. Classic dishes include Overnight Oats, Four-Bean Chili, and Stuffed Bell Peppers. They’re all easy to make using inexpensive ingredients that are available in just about any grocery store, and of course, they’re economical, too!

Here, you’ll find delicious recipes to take you from breakfast all the way through dessert, with salads, snacks, and dinner dishes in between. Who can resist such dishes as Lentil Tacos, Peanut Butter Ramen Stir-Fry, or Four-Ingredient Chocolate Pie? Toni also shares DIY pantry basics such as vegetable broth, tempeh bacon, and cashew cream.

Chapters in Plant-Based on a Budget include:

• How to Be Plant-Based on a Budget
• Breakfast
• Salads
• Snacks
• One-Pot Meals
• Supper Staples
• Desserts
• Back to Basics
• Sample Meal Plan for One

Plant-Based on a Budgetis the perfect book for students, new vegans, and those who want to eat healthy while saving money.

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Larb Salad

I grew up with many Hmong friends, who introduced me to the traditional version of this dish. I’ve since given it a healthy, plant-based makeover, and my version is crammed with flavor.

Course Salad

Cuisine Thai

Keyword Plant-Based on a Budget, Vegan Larb Salad

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Author Toni Okamoto

Ingredients

• 1 teaspoon canola or vegetable oil
• 1 14-ounce block extra firm tofu pressed and crumbled
• 3 tablespoons lime juice about 1½ limes, divided
• 2½ tablespoons minced cilantro
• 2 tablespoons soy sauce
• 1 green onion sliced
• ½ tablespoon minced jalapeño
• ¼ cup thinly sliced red white, or yellow onion
• 2 tablespoons minced mint
• 8 iceberg or romaine lettuce leaves

Instructions

• Heat the oil in a saucepan over medium heat. Add the tofu and 1 tablespoon of the lime juice, and sauté for 4 to 5 minutes or until the tofu is light brown.
• Place the tofu in a medium bowl and combine with the remaining 2 tablespoons lime juice, cilantro, soy sauce, green onion, jalapeño, onion, and mint. Mix well.
• Serve in the lettuce leaves.

Notes

Recipe reprinted with permission from Plant-Based on a Budget by Toni Okamoto (BenBella Books, 2019)

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