Sicilian Cauliflower Linguine

Source:  Forks Over Knives Cookbook

Makes 8 cups/4 servings

Ingredients

  • 1 large cauliflower, cut into florets
  • 2 medium red onions, peeled, quartered and thinly sliced
  • 2 cloves garlic, peeled and minced
  • 2 Tbsp. tomato paste
  • 1 Tbsp. white miso, dissolved in 3 Tbsp hot water
  • ½ cup sultana raisins
  • 1 pinch saffron, soaked 10 minutes in hot water
  • 1 Tbsp. capers
  • 1 lb. linguine, cooked and kept warm, reserving 1/2 cup cooking liquid
  • 3 Tbsp. toasted pine nuts
  • ¼ cup chopped parsley

Instructions

  1. Steam cauliflower in double boiler or steamer basket 6 minutes, or until tender.  Drain and rinse, let cool; set aside.
  2. Place red onions in large saucepan and sauté over medium-high heat 8-10 minutes, or until they are browned (add 1-2 Tbsp. water at a time to keep onions from sticking to pan).
  3. Add garlic and tomato paste; cook another minute.
  4. Add dissolved miso, raisins, saffron and its liquid, and capers.  Simmer mixture 2 minutes.
  5. Add steamed cauliflower, stirring until heated through; then add the pasta.  Toss well, adding reserved pasta water as needed if mixture is too thick.
  6. Serve garnished with pine nuts and parsley.

SicilianCauliLinguineNut

Chia Breakfast Pudding

Source:  Clean in 14 Detox CookbookIMG_0088

Makes 4 cups/2 servings

Ingredients

  • 1⁄2 cup chia seeds
  • 1 1⁄2 cups almond milk, unsweetened
  • 1⁄4 cup raw cashews
  • 2 dates, pitted
  • 1 Tbsp. maple syrup
  • 1 tsp vanilla extract
  • 1⁄2 tsp cinnamon
  • 1⁄4 tsp cardamom
  • 1 pinch salt
  • 1 cup chopped apples
  • 1⁄4 cup toasted walnuts, chopped

Instructions

  1. Put the chia in a medium-sized glass or metal bowl.
  2. In jet-engine blender (Vitamix/BlendTec), add almond milk, cashews, dates, maple syrup, vanilla, cinnamon, cardamom and salt.  Blend until creamy smooth.
  3. Pour mixture over the chia seeds and stir well to combine.
  4. Let sit 10-15 minutes, or overnight in fridge, until it thickens.
  5. Serve, topped with fruit and toasted nuts.

ChiaBrekkPuddNut

Baba Ghanoush Wraps with Marinated Tomatoes

Source:  Forks Over Knives Cookbook

Makes 2 cups/4 servings

May use in pita bread, on bruschetta, or as dip

Ingredients

Baba Ghanoush

  • 1 large eggplant, ends sliiced off
  • 4 cloves garlic, peeled and coarsely chopped
  • 1 Tbsp. cumin
  • ½ Tbsp. tahini
  • 1 large lemon, zested and juiced
  • ½ tsp salt
  • ¼ tsp cayenne pepper

Marinated Tomatoes

  • 2 large tomatoes, diced
  • 1 clove garlic, peeled and minced
  • 2 Tbsp. minced fresh basil
  • 2 Tbsp. balsamic vinegar
  • ½ tsp salt
  • ¼ tsp pepper
  • 8 leaves Romaine lettuce
  • 2 pita bread rounds, cut in half

Instructions

Make Baba Ghanoush

  1. Preheat oven to 400F.
  2. Prick eggplant all over with fork; place on parchment-lined baking sheet.
  3. Bake 1 hour, or until eggplant is shriveled and tender.  Remove from oven and let it cool.
  4. Cut eggplant in half, and scrape flesh from skin.  Add flesh to food processor bowl with remaining baba ingredients.
  5. Puree until smooth and creamy.

Make Marinated Tomatoes

  1. Combine all in large bowl; mix well.

Assemble

  1. Line one pita half with 2 leaves Romaine.
  2. Spoon 1/4 the baba ghanoush onto the leaves in the pita.
  3. Top with some of the marinated tomatoes.
  4. Repeat for remaining sandwiches.

BabaGhanoushTomsNut

Quinoa, Corn & Black Bean Salad

Source:  Forks Over Knives CookbookIMG_0085

Makes 8 cups/4 servings

Ingredients

  • 2 ½ cups cooked quinoa
  • 2 cups cooked corn
  • 1 roasted red bell pepper, diced
  • ½ small red onion, peeled and diced
  • 2 cups cooked black beans
  • 1 cup finely chopped cilantro
  • 6 green onions, thinly sliced
  • 1 jalapeno pepper, minced (including 1/2 the seeds)
  • 2 medium limes, zested and juiced
  • 1 Tbsp. cumin
  • ½ tsp salt

Instructions

  1. Combine all ingredients in large bowl; mix well.
  2. Chill 1 hour before serving.

QuinoaCornBlackBeanSaladNut

Cauliflower & Beer Cheese Soup

Source:  Betty Goes Vegan, modified

Ingredients

  • 1 head cauliflower
  • 1 medium onion, cut in half
  • 2 cloves garlic
  • 1⁄2 tsp salt
  • 1⁄4 tsp pepper
  • 2 stalks celery
  • 2 Tbsp. wheat pastry flour
  • 2 Tbsp. nutritional yeast
  • 1⁄2 tsp preserved lemon, rind only, minced*
  • 1⁄4 tsp pepper
  • 12 oz. dark beer
  • 2 cups vegetable broth
  • 1 Tbsp. liquid aminos
  • 1 dash liquid smoke
  • 1 tsp dried thyme
  • 2 cups vegan cheddar, shredded or chopped
  • 1⁄4 tsp paprika

*I didn’t have lemon pepper.  If you have lemon pepper, use 1/2 tsp. of that and skip the 1/4 tsp. pepper.

Instructions

  1. Preheat oven to 400F.  Line rimmed baking sheet with parchment paper.
  2. Cut up cauliflower into bite-sized florets.  Chop 1/2 onion.  Rough-chop garlic.  Add all to large bowl.  Stir in salt and pepper.
  3. Spread mixture out on the prepared pan to be one layer.  Roast 15 minutes.  Remove and stir, spreading back out to one layer.  Roast until golden, about 15 minutes more.  Remove and let cool.
  4. In meantime, chop rest of onion and celery.  Add to medium saucepan heated to medium heat.  Cover and let soften.  After 7 minutes or so, check to make sure they’re not sticking to bottom.  If so, add a little water and stir to unstick bits from bottom.  Check again in 5 minutes, adding water as necessary.  After a total of 15 minutes, they should both be softened.
  5. Add the cauliflower, mixing well.  Add flour and nutritional yeast.  Stir to evenly coat the vegetables.
  6. Stir in beer, broth, aminos, smoke, thyme and preserved lemon.  Heat to low boil, stirring for 1 minute.  Reduce to low.  If too salty, add 1 Tbsp. water at a time until less salty.  Using immersion blender, blend the soup a bit to smooth out SOME of the chunkiness.
  7. Stir in cheese and paprika.  Let sit on low for 5 minutes, then stir again to mix the melted cheese in.
  8. Serve with bread chunks worthy of dunking.

CaulBeerChsSoupNut

Korean Soba Salad

Source:  Big Vegan

Makes 6 cups/4 servings of 1 1/2 cups

Ingredients

  • 1⁄4 cup agave
  • 1 Tbsp. Sriracha
  • 1 Tbsp. dark miso
  • 1 Tbsp. liquid aminos
  • 1 Tbsp. toasted sesame oil
  • 3 Tbsp. sesame seeds, toasted, divided
  • 7 oz. soba noodles (2 bundles)
  • 1 medium cucumber, peeled, seeded and julienned
  • 1 medium Asian pear, julienned
  • 6 oz. extra firm silken tofu, drained and cut into small cubes

Instructions

  1. Bring large pot of water to boil (for noodles).
  2. In small bowl or cup, whisk together agave, Sriracha (don’t skimp — its’ heat reduces when all mixed in with noodles and veggies), miso, aminos, sesame oil and 2 Tbsp. seeds.
  3. Cook soba, according to package directions; then rinse in cold water to stop cooking process as well as rinse some of the pasta starch off.  Drain well.
  4. Put noodles in large serving bowl, add remaining ingredients except last Tbsp. seeds.  Drizzle with Sriracha sauce and toss to coat.  Put in fridge for 1 hour to chill.
  5. Sprinkle top with reserved seeds; serve.

KoreanSobaSaladNut

Mashed Potatoes & Parsnips with Horseradish

Source:  Big Vegan

Makes 8 cups/8 servings

Ingredients

  • 1 1⁄2 lbs. Yukon potatoes
  • 2 medium parsnips, sliced into 3/4″ thick rounds
  • 3 cups vegetable stock
  • 10 oz. extra firm silken tofu, drained
  • 1 Tbsp. prepared horseradish
  • 1⁄2 tsp salt
  • 2 Tbsp. nutritional yeast

Instructions

  1. Peel potatoes part-way, leaving some skin on for texture.  Cut them into 3/4″ slices.
  2. Put potatoes in 2-qt. saucepan.  Place parsnips on top and add stock; it should be just enough to come almost to top of veggies.  Bring to boil over high heat and cover, reducing heat to medium to keep it at simmer.
  3. After 20 minutes, check for doneness.  When tender, put block of tofu on top of veggies; cover and cook 10 minutes more.
  4. Remove pan from heat.  With slotted spoon or wide metal spatula, carefully transfer tofu to food processor, adding parsnips as well.  Puree thoroughly.
  5. Drain potatoes over bowl that will save potato water for use in a minute.
  6. Return potatoes to saucepan, and mash with masher or potato ricer.  Scrape contents of processor into mashed potatoes, and mix together.  Add some reserved potato water to thin the vegetables, to desired consistency.  Stir in the horseradish, salt and nutritional yeast.
  7. Serve.

MashedPotParsnipsNut

Crunchy Tempeh “Fish” Sticks

Source:  Big Vegan

Makes 8 sticks/4 servings

EXCELLENT TEXTURE AND FLAVOR, although I bet a jackfruit “fish” stick recipe might have a more authentic texture

Ingredients

  • 8 oz. tempeh
  • 1⁄2 cup all purpose white flour
  • 2 Tbsp. nutritional yeast
  • 2 tsp baking powder
  • 1⁄2 tsp salt
  • 1⁄2 tsp pepper
  • 1 tsp kelp powder
  • 1⁄4 cup vegetable stock
  • 2 Tbsp. Dijon mustard
  • 1 clove garlic, crushed
  • 1 tsp white miso
  • 1 1⁄2 cups Panko crumbs

Instructions

  1. Preheat oven to 425F.  Place baking sheet in oven 5 minutes.
  2. Cut tempeh in half horizontally, then into quarters to make 8 pieces.  Boil 30 minutes to remove natural bitterness.  Drain and let cool, then pat dry.
  3. In large bowl, stir together flour, yeast, baking powder, salt, pepper and kelp.
  4. In a cup, whisk together stock, mustard, garlic and miso; whisk into flour mixture.
  5. Spread panko crumbs on a plate.
  6. Dredge tempeh “stick” in wet mix, then put on panko plate and pat crumbs to cover all over; place on clean plate.
  7. Repeat with remaining pieces and add them to first piece on plate.
  8. Remove hot baking sheet from oven, coat lightly with oil, place “fish” sticks on the tray and bake 15 minutes, until lightly browned and crisp.

CrunchyTempehFishSticksNut

Queso Blanco Sauce

Source:  Nondairy Evolution Cookbook

Makes 2 cups/8 servings of 1/4 cup

Ingredients

  • 1 3⁄4 cups soy milk
  • 1⁄4 cup safflower oil
  • 3 Tbsp. tapioca flour
  • 1 Tbsp. nutritional yeast
  • 2 tsp apple cider vinegar
  • 1 tsp cumin
  • 1 tsp salt
  • 4 oz. diced green chilies
  • 2 Tbsp. finely minced onion
  • 2 Tbsp. chopped cilantro

Instructions

  1. In blender on low speed, process all ingredients (except chilies, onion and cilantro) until smooth.
  2. Transfer to small saucepan, add chilies and onion, and cook over medium-low heat (you don’t want to scorch the milk), stirring slowly and continually with a flexible spatula until the mixture becomes thickened, smooth and glossy.  This might take 15 minutes.
  3. Taste and add more salt as desired and/or additional soy milk to thin it down as desired.
  4. Reduce heat to low to keep warm until ready to serve, stirring occasionally.
  5. Garnish with cilantro before serving.

QuesoBlancoNut

Cast-Iron Alfredo Pizza with Spinach & Olives

Source:  Big Vegan

Makes 1 pizza/4 servings

Ingredients

  • 1 ball pizza dough
  • 2 tsp olive oil
  • 2 tsp chickpea flour
  • 1 Tbsp. flour
  • 3⁄4 cup soy milk
  • 1⁄4 tsp salt
  • 2 cups fresh spinach, chopped
  • 1⁄2 cup kalamata olives, chopped
  • 24 small cherry tomatoes, halved

Instructions

  1. Preheat oven to 425F.
  2. In small saucepan, whisk together oil and flours.  Place pan over medium heat and stir constantly as it comes to a bubble.    Cook for about 1 minute.
  3. Then take off heat and add milk, a little at a time, whisking until smooth after each addition.  Return to heat and whisk, adding the salt.  Bring to boil, then lower heat and simmer until thickened, another couple minutes.  Take sauce off heat and let cool.
  4. In medium bowl, toss spinach and olives, coating spinach with olive juice.
  5. Lightly oil 12″ cast-iron skillet.  Pat out dough in pan to full capacity.  Spread thin layer of sauce over crust (too much makes the middle of the pizza taste uncooked even after baking proper amount of time).  Spread spinach mixture on that, and top with the tomato halves.
  6. Bake 20 minutes, until top is golden and bottom is crisp.  Let stand outside of oven at least 5 minutes before serving; it will be very hot and the fillings will be very wet at first.

AlfredoPizzaNut