July 2022

SESAME CAULIFLOWER

Ingredients.

1 head cauliflower, cut into medium florets, stems removed
3 Cup water
1 C brown rice flour or GF all purpose flour
1 tbsp liquid aminos
1 tsp garlic powder
1/2 C GF breadcrumbs

Sesame Sauce

1/4 Cup liquid aminos
1/4 Cup sweetener of choice
3 tbsp sesame seeds
1 tbsp sesame oil
1 tbsp ginger, minced
3 cloves garlic, minced
3 tbsp chili garlic sauce
1 tbsp tomato paste
2 tbsp rice vinegar
1/8 tsp salt and pepper
2 tsp tapioca flour, arrowroot powder, or corn starch

To Serve

1 bunch broccolini, steamed
2 C jasmine rice, cooked according to package
3 green onions, chopped
1 tbsp sesame seeds

Method.

1. Mix together all ingredients for batter in a bowl, except breadcrumbs. Should be slightly thinner than pancake batter. Add cauliflower florets and toss to coat.

2. One by one, remove cauliflower from batter with a fork, letting excess drip off, and transfer to an oiled parchment lined baking sheet, being sure not to overcrowd. Sprinkle with breadcrumbs.

3. Bake in 400 degree oven for 25 minutes until golden.

4. Make sauce by adding all ingredients except tapioca flour to a small saucepan. Simmer to thicken. Mix tapioca flour with water and stir into sauce until desired texture is achieved.

5. Remove cauliflower from oven and let cool for 3-5 min (prevents it from getting soggy!) Transfer to a bowl and toss gently with sauce. Sprinkle with sesame seeds and green onion.

ENJOY!

July 11, 2022 by VEGAN RECIPES 1

Vegan French Onion Soup

Ingredients.

3 Large Onions sliced thin and then quartered
2 tbsp of Vegan Butter
1 1/2 tbsp of Thyme
1 1/2 tbsp of Miso Paste
1/3 cup of Sherry
4 cups Vegan Beef or Vegetable Broth I make mine
2 -3 Slices of thick cut Bread
1 cup Shredded Cheese
Salt & Pepper to taste

Method.

1. On med- low heat, saute the Onions in the vegan butter. You want the onions to slowly develop color and flavor and become caramelized.

2. Continue to cook the onions down stirring them every so often. Be patient this entire process will take about 40 – 50 minutes.

3. Once the onions start to take on a little bit of color add in the thyme & pepper and keep cooking them down.

4. Once the onions are a beautiful brown color, add in the sherry and miso paste, Cook for a few minutes before adding in the broth.

5. Turn up the heat slightly, cover the pot and let simmer for 20 -25 minutes. Season with salt if needed.

6. Toast or grill the bread and top with cheese. Stick the bread under the broiler for about 4-5 minutes until bubbily and golden.

7. Place the cheesy bread in the bowl of soup and serve.

ENJOY!

July 10, 2022 by VEGAN RECIPES 0

Roasted Gnocchi Burst-Tomato Pasta with Cashew Pesto

Ingredients.

2 cup cashews, soaked in hot water for 30 minutes
Extra-virgin olive oil cooking spray
2 pints cherry or grape tomatoes
4 garlic cloves, unpeeled
2 cups fresh basil leaves
1/2 cup extra-virgin olive oil plus more as needed
2 tsp fresh lemon juice
1/2 cup vegan parmesan or nutritional yeast
Salt and freshly ground black pepper, to taste
2 packets frozen gnocchi

Method.

1. If you don’t own a high-speed blender, soak the cashews in boiled water for 30 minutes. Drain and set aside.)

2. Preheat the oven to 400ºF if you do not own an air-fryer.

3. If you are using pasta, cook the pasta according to the directions on the packet until al dente.

4. Spray the tomatoes and garlic with oil. Air-fry at 400º for about 5 minutes, or roast for 15 minutes, until the tomatoes burst.

5. Spray the frozen gnocchi, if using, with cooking spray and cook at 400ºF in the air-fryer for about 7 minutes, or until golden brown, tossing halfway. Or roast in the oven for about 12 minutes, or until golden brown.

6. Remove the skin from the garlic.

7. Transfer the cashews, basil, garlic, olive oil, parmesan, and lemon juice to a blender. Add 2 tablespoons water. Blend on high until smooth, adding more olive oil or water until the desired consistency. Season with salt and pepper.

8. Serve the gnocchi with the tomatoes and pesto

ENJOY!

July 10, 2022 by VEGAN RECIPES 0

Mushroom Alfredo

Ingredients.

1/2 cup cashews soaked minimum 3 hours
2 tbsp olive oil
1/2 tsp chili flakes
1 small onion diced
1 clove garlic minced
1/2 lemon juiced
1 heaping tbsp miso
1 tbsp Dijon mustard
3 tbsp nutritional yeast
3/4 cup non-dairy milk
1 cup hot pasta water
6 cups mixed wild mushrooms
1/4-1/2 shaved Parmesan
Pasta of choice

Method.

1. Measure 1/2 cup raw cashews and place in a bowl. Cover with water and let sit for a minimum 3 hours.

2. Boil a large pot of water. Salt the water before adding your pasta. Cook pasta till al dente and reserve a cup of pasta water before draining.

3. While pasta is cooking heat oil and chili flakes in a large pan. Add in diced onion and cook until translucent. Add in garlic and saute for 30 more seconds. Scrape onions and garlic into a blender.

4. Drain and rinse cashews and add to the blender with lemon juice, miso, dijon mustard, nutritional yeast, salt, cracked pepper and milk. Add 1/4 cup of hot pasta water and blend to combine. If sauce is too thick, add a splash more water.

5. Add a splash more oil to pan and cook mushrooms. Try not to overcrowd the pan, cook in batches if you need to. Once mushrooms are browned season with salt and pepper.

6. Add cooked pasta to the pan with mushrooms followed by sauce. Toss to combine. I like to add a couple more splashes of pasta to bring the sauce together.

7. Add Parmesan cheese and toss again. Taste for seasoning. Transfer to bowls, add more cheese and a sprinkle of chili flakes. ENJOY!

July 8, 2022 by VEGAN RECIPES 0

Vegan Papaya Poke Bowl

Main Ingredients.

1 cup of diced ripe papaya
1 or 2 cups cooked rice or quinoa
1 avocado sliced
2 cucumbers sliced
1 carrot sliced or use a peeler to make ribbons
1 small red onion sliced (optional)
1/3 cup green peas or edamame
1/2 jalapeno sliced
Handful of micro greens
1 tsp of sesame seeds

Poke Marinade Ingredients.

Makes about 1/2 cup marinade.
1/2 cup Tamari or light soy sauce
1 tsp of grated fresh ginger
1 tsp or more of sambal oelek chili sauce
1 tsp of miso
1/2 sheet of nori cut in small pieces.
1 tsp of maple syrup
1 tsp sesame oil
Few sprinkles of sesame seeds

Method.

1. Mix the ingredients for the marinade until well combined.

2. Pour it over diced papaya and leave it for at least 10 min.

3. Divide rice between two bowls.

4. Arrange the avocado, sliced cucumbers, edamame or peas, sliced onions, sliced carrot ribbons, sliced jalapeños, micro greens, and marinated papaya, then sprinkle with more sesame seeds

July 6, 2022 by VEGAN RECIPES 0

Creamy Vegan Mushroom Wild Rice Soup

Ingredients.

1 tsp dried thyme
1 tsp dried oregano
1/2 tsp dried rosemary, chopped
1/4 tsp ground sage
2 tbsp balsamic vinegar
7 tbsp extra-virgin olive oil, divided
14 oz mushrooms*, sliced
1 onion, diced
4 cloves garlic, minced
1/2 cup white
1/3 cup all-purpose flour
5 cups vegan soup stock
1 cups vegan unsweetened milk
2 celery stalks, sliced
2 carrots, diced or cut into half-moons
1 cup wild rice blend
7 oz chopped kale
salt and pepper to taste

Method.

1. In a large heavy bottomed pot , heat 2 tablespoons of oil over medium-high heat. When shimmering, add the mushrooms and cook for 8-9 minutes, or until cooked and caramelized in spots.

2. Add the balsamic vinegar, cooking for another few minutes or until the moisture has mostly evaporated and the mushrooms are glazed. Place the mushrooms on a plate for later.

3. Reduce the heat to medium, and add the remaining 5 tablespoons of oil. When shimmering, add the onions. Cook until softened, 2-3 minutes. Add the garlic, thyme, oregano, rosemary and sage, cooking for 30 seconds. Deglaze with the wine, cooking until most of the moisture is cooked off.

4. Sprinkle in the flour, stirring frequently for 2 minutes to cook the flour. Pour in 2 cups of broth, whisking constantly to prevent flour lumps from forming, until the mixture thickens.

5. Add the rest of the broth, milk, celery, carrots, and rice and bring to a simmer. Cover and cook for as long as directed on the rice package – this will vary depending on the blend you’re using.

6. At the end of cooking, add the kale. Cook for 2-3 minutes until the kale is bright and softened. Stir the mushrooms back into the pot. Add salt and pepper to taste.

ENJOY!

July 5, 2022 by VEGAN RECIPES 4

Smashed Sesame Potatoes with Gochujang Dipping Sauce

Ingredients.

1 tbsp salt
3 tbsp avocado oil
1 tbsp toasted sesame oil
1 tbsp toasted sesame seeds, coarsly ground
1 tsp gochugaru flakes
14 small waxy potatoes, scrubbed
flaky sea salt and black pepper to taste
1 green onion, finely sliced

Gochujang dipping sauce:

2 tbsp gochujang paste
1 tbsp rice vinegar
1 tsp soy sauce

Method.

1. Preheat oven to 225 °C / 440 °F

2. Place potatoes in a large pot, add 1 tbsp salt and water until the potatoes are submerged and covered by 2.5 cm of additional water. Bring to a boil over medium-high heat and cook for 20 minutes or until potatoes are fork tender, then drain them.

3. Mix ingredients for dipping sauce in a small bowl and set aside.

4. Brush a large baking sheet with 1 tbsp avocado oil then place the potatoes on the sheet. Place another baking sheet on top and press to smash all potatoes evenly. Drizzle potatoes with remaining avocado oil and add flaky sea salt and pepper to taste. Bake for 30 minutes or until crispy and golden brown.

5. Remove from oven and top with sesame oil, sesame seeds and gochugaro flakes. Serve with the dipping sauce.⁣

Enjoy!

July 4, 2022 by VEGAN RECIPES 1

Bowl of Smoky Red Pepper and Aubergine Soup⁣⁣

Ingredients.

⁣The Soup:⁣
⁣1 tbsp evoo⁣
⁣1 tsp sea salt ⁣
⁣1/2 tsp red chili flakes⁣
⁣1 onion, diced⁣
⁣1 aubergine⁣
⁣2 red peppers ⁣
⁣450g medium firm tofu⁣
⁣150ml plant-based milk⁣

Method.

⁣⁣⁣⁣1. Cook aubergine and peppers over the open flame of your gas range (8 minutes a side for the aubergine and a little less for the peppers), until soft on the inside and charred on the outside. ⁣⁣
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2. Place aubergine and red pepper in a colander over a bowl and cover with aluminum foil for 10 or so minutes. ⁣
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3. In the meantime, cook onion in evoo (in a frying pan over medium high heat) until soft with a bit of colour⁣⁣. ⁣
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4. Add all ingredients to a high speed blender and blend until silky smooth and heated through (if your blender will do it). ⁣
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⁣⁣⁣⁣5. ⁣If not, blend until smooth and transfer to pot to heat through. ⁣

⁣The Toppings:⁣

⁣2 tbsp salted vegan butter ⁣
⁣⁣⁣⁣⁣⁣⁣1 tbsp chopped parsley⁣
⁣red chili flakes ⁣
⁣2-3 tbsp vegan parmesan ⁣
⁣250g cremini mushrooms⁣
⁣2 slices sourdough, torn into bite sized chunks⁣
⁣salt + pepper, to taste⁣

⁣⁣⁣⁣⁣1. In a frying pan over medium, heat 1/2 vegan butter. Cook mushrooms until golden on both sides—be sure to season well. ⁣
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2. Push the mushrooms to one side of the pan, heat the remaining vegan butter and fry sourdough until crisp. Give the croutons a little pinch of salt. ⁣
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3. Add mushrooms, sourdough, parsley, red chili flakes and parmesan to finish off soup.
Enjoy hot.

July 3, 2022 by VEGAN RECIPES 1

Roasted Fingerling Potatoes, Parsnips and Onion with Lentils in a Creamy Lemon Dill Dressing

Ingredients.

⁣680g fingerling potatoes, cut into small rounds⁣
⁣180g cooked lentils ⁣
⁣4 parsnips, peeled and chopped⁣
⁣1 red onion, sliced⁣
⁣2-3 tbsp salted vegan butter ⁣
⁣1/4 cup fresh dill, chopped⁣
⁣3 cloves garlic, minced⁣
⁣1 lemon, juiced⁣
⁣salt + pepper, to taste⁣

⁣The dressing:

⁣4 tbsp plain vegan cream⁣
⁣cheese
⁣1 clove garlic, minced⁣
⁣2 tbsp fresh lemon juice⁣
⁣1 tbsp fresh dill, chopped⁣
⁣2-4 tbsp water to thin ⁣
⁣a pinch of salt + pepper⁣

Method.

⁣1. Combine dressing ingredients in a small bowl. Stir until smooth, adding more water or oil to thin (just a little at a time). Set aside. ⁣
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2. In a large cast iron pan, heat vegan butter and cook/season onions on the stove top for a few minutes until partially cooked. ⁣
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3. Toss in potatoes and parsnips. Stir to coat in vegan butter and season with salt and pepper. ⁣
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⁣⁣4. Transfer to the oven and roast at 400 degrees for 45 minutes, toss halfway. Everything should be cooked and golden. I cut my potatoes into small rounds so they would cook faster. You can always boil them for 4-5 minutes before roasting, if you want larger potatoes. ⁣
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⁣⁣5. Toss in chopped dill, lemon juice and garlic and stir to combine. ⁣
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⁣⁣6. Serve on a bed of warm lentils and drizzle with lemon dill dressing.

Enjoy!⁣

July 2, 2022 by VEGAN RECIPES 0

Broccoli Slaw and Chickpea Rice with a Lemon Tahini Dressing

Ingredients.

🔹3 cups of cooked Rice, slightly warm
🔹2 cups of Broccoli Slaw roughly chopped
🔹1 can of Chic Peas rinsed and drained
🔹1/2 cup Cilantro chopped
🔹Salt & Pepper to taste

Lemon Tahini Dressing:

🔹2 tbsp of Tahini
🔹Juice from 1 Lemon
🔹3 tbsp of good Olive Oil
🔹1 tsp of Vegan Honey or Maple Syrup
🔹2 -3 tbsp Water to thin as needed
🔹Salt & Pepper to taste

Method.

1. Make the dressing by combining all of the ingredients. Set aside.

2. Give the Broccoli Slaw a rough chop and add it to a large bowl along with the cooked Rice, rinsed Chic Peas and chopped Cilantro.

3. Season the mixture with Salt & Pepper and a squeeze of Lemon.

4. Pour in 1/3 – 1/2 of the dressing and mix well. Serve the remainder of the dressing along side.

July 2, 2022 by VEGAN RECIPES 0