If lucky you has a fig tree–or, like me, a generous neighbor does–and your figs are ripe for the pickin’, this is a delightful way to enjoy them for breakfast or a not-too-sweet dessert.
4 tablespoons quick or old fasioned oats 3 tablespoons walnut pieces, divided 1/8 teaspoon ground cardamom or cinnamon 1-5 ounce carton Silk brand Greek style vanilla yogurt 2 fresh figs, quartered 1 teaspoon maple syrup
In a small skillet over medium heat, dry toast oats, 2 tablespoons walnuts, and cardamom for a very few minutes, stirring continuously. (Watch closely, as the mixture will seem not to be cooking and, all of a sudden, it will burn.) Remove from heat and cool. Layer half of yogurt, half of figs, and half of oat mixture into a glass and repeat. Garnish with remaining tablespoon walnuts and teaspoon of maple syrup. Enjoy immediately.
I created this recipe for my pals at Tofutti, though, truth be told, you can use any plant-based sour cream you prefer to make this quick-and-easy casserole. It is just as luscious straight off the stove as a dip or layered with chips and baked as a casserole for “Taco Tuesday”…or any other night of the week.
Cheesy Chorizo-Chickpea Casserole with Spinach Yield: 4-6 servings
1 tablespoon olive oil 2 plant-based chorizo sausages, crumbled 1 cup pico de gallo 4 cups loosely packed baby spinach 1 cup Tofutti Sour Cream 1 cup shredded plant-based cheddar style cheese 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika 3/4 cup drained chickpeas 30 Tostitos Scoops (about 3 cups) or similar chip Garnishes: 4-6 tablespoons each Tofutti Sour Cream and pico
Preheat oven to 350 degrees. Grease an 8-inch casserole dish. In large skillet, heat oil over medium. Add chorizo and saute, stirring frequently, until lightly browned. Add pico and spinach, a handful at a time, stirring until slightly wilted after each. Stir in remaining ingredients, except garnishes, until heated through. Spoon 1/4 mixture in bottom of prepared dish. Cover with 1/3 chips. Repeat twice and finish with last fourth of chorizo mixture. Cover with foil and bake 20 minutes. Serve hot garnished with additional Tofutti Sour Cream and pico.
Okay, so maybe this Ben & Jerry’s-inspired treat is a bit too decadent for breakfast, but I enjoy *Silk brand vanilla Greek yogurt with a banana virtually every morning, so it didn’t stop me!
For this recipe, you must use the Greek version in the dark blue packaging for the dense and creamy texture, almost like cheesecake.
You can spoon the filling into a crumb crust for a true tart (make 2 times the recipe), but I think it is prettier and more fun to eat crustless in wine or martini glasses.
Luscious Chunky Monkey Mousse or Tart Filling (healthier/vegan/plant-based) Yield: 2 servings (easily multiplies)
Garnishes: 1-2 tablespoon each Cocowhip A few plant-based dark or semi-sweet chocolate chips 2 walnut halves or a sprinkle of chopped walnuts
In medium bowl, gently fold together all ingredients except garnishes. Divide mixture between two serving glasses–I like wine or martini glasses–and garnish each with Cocowhip, chocolate chips, and walnuts as desired. Refrigerate until serving time. (You may enjoy immediately, but I prefer for it to set up at least 30 minutes in refrigerator.)
A hot and sticky July does not necessarily sound like warm casserole weather, but I was craving Mexican-inspired casseroles and created two this week, enjoying a serving each on different days and freezing the rest. Tofutti is publishing one and I am happy to share the other right here.
My versions boast two main sources of flavorful and chewy protein, two sources of colorful vitamins, and a sauce that will make you want to lick the skillet, which I highly recommend.
Pro-Tip: you need not bake the luscious mixture layered with chips as a casserole, but can serve it as dip with those chips instead.
Note: add 1/2 teaspoon chili powder if desired. I like chipotle, but it does bring the heat.
Cheesy Chicken & Black Bean Casserole with Spinach (vegan & plant-based) Yield: 4-6 servings
1 tablespoon olive oil 8 ounces plant-based “chicken,” chopped or broken into small bite-size pieces (I use Tofurky) 1 cup pico de gallo 4 cups loosely packed baby spinach 1 cup plant-based sour cream 1 cup shredded plant-based cheddar style cheese 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika 3/4 cup drained black beans 30 Tostitos Scoops (about 3 cups) or similar chip Garnishes: 4-6 tablespoons + optional pico, fresh cilantro, roasted pumpkin seeds, etc.
Preheat oven to 350 degrees. Grease an 8-inch casserole dish. In large skillet, heat oil over medium. Add “chicken” and saute, stirring frequently, until heated through. Add pico and spinach, a handful at a time, stirring until slightly wilted after each. Stir in remaining ingredients, except garnishes, until heated through. Spoon 1/4 mixture in bottom of prepared dish. Cover with 1/3 chips. Repeat twice and finish with last fourth of “chicken” mixture. Cover with foil and bake 20 minutes. (Optional: Bake an additional 5-10 minutes uncovered if a “set” top is desired.) Serve hot garnished with additional Tofutti Sour Cream and pico.
In the summer, I spend a lot of time alone in my studio, so I love to create small gatherings of friends for connection and conversation.
As an excuse for a July get together–not that I need an excuse–I researched what national food days are this month. It turns out that July 10 is National Pina Colada Day!
It has been scorching hot, so I wanted to offer a cool, creamy treat in the heat of the day that was pretty to boot. Plus, I wanted something quick that didn’t look that way.
The base of this recipe is a treat I eat daily with a banana for breakfast: *Silk brand vanilla Greek yogurt! It must be the Greek version in the dark blue packaging for the dense and creamy texture, almost like cheesecake.
You can spoon the filling into a crumb crust for a true tart (make 2 times the recipe), but I think it is prettier crustless in martini glasses, especially for Pina Colada Day.
Luscious Pina Colada Mousse or Tart Filling (healthier/vegan/plant-based) Yield: 4 servings
1/4 cup coconut rum or rum 1 tablespoon cornstarch 1-20 ounce can crushed pineapple, really well drained in a strainer or colander (reserve juice for another use) 3-1/3 cup cartons Silk brand vanilla Greek yogurt 1/2 cup thawed So Delicious Cocowhip 1/4 cup shredded unsweetened coconut Optional but recommended: 1/4 teaspoon each coconut and rum extract Garnishes: 4 teaspoons shredded unsweetened coconut 4 maraschino cherries, drained
In medium saucepan, whisk together rum and cornstarch, stir in well-drained crushed pineapple, place over medium heat, stirring constantly for about 2 or 3 minutes until very thick. Cool to room temperature. In medium bowl, gently fold together yogurt, Cocowhip, 1/4 cup coconut, optional extracts, and cooked pineapple mixture. Divide mixture between four serving bowls–I like martini glasses–and garnish each with 1 teaspoon shredded coconut and a maraschino cherry. Refrigerate until serving time.
If fluffy, buttery biscuits, moist cornbread, and creamy spoonbread had a lovechild, this would be it. It is delicious eaten with a spoon straight out of the dish standing at the counter as soon as it emerges from the oven. Or, if you are more civilized, it is a comforting side dish for a barbecue, a potluck, or a Thanksgiving meal.
Cornbread-Biscuit Spoonbread Yield: 6 servings
1/4 cup plant-based butter, melted + 1 to 2 tablespoons 1/4 cup plant-based sour cream (I love Tofutti brand) 3/4 cup + 2 tablespoon canned creamed corn 1/4 cup aquafaba (juice drained from canned chickpeas) Juice plus half the corn from 8.5 ounce can 3/4 cup Jiffy “Vegetarian” cornbread muffin mix (it is actually vegan) 3/4 cup flour (I like the texture of gluten-free 1:1 baking mix, but you can sub all-purpose) 1/2 teaspoon baking powder 1/2 teaspoon garlic powder 1/4 teaspoon baking soda 1/4 teaspoon onion powder
Grease an 8-inch casserole dish. Preheat oven to 350 degrees. In large bowl, whisk together melted butter, sour cream, creamed corn, aquafaba, and juice from canned corn. Stir in remaining ingredients, transfer to prepared dish, bake 1 hour until top is set and golden, and remive from oven. Carefully rub remaining butter over surface to melt into the crusty top, and serve immediately.
After a steamy 4-mile hike this morning (temp was 98!), my friend reached into the shrubbery next to my car and pulled back her hand holding a tidy bag of freshly picked blackberries on ice. It was all I could do not to eat them all on the way home.
While I was tempted to make a cobbler with them, I couldn’t trust myself to eat the whole thing in one sitting, so I decided to go savory. And I bet you will be glad I did!
The crust is tender and flavorful thanks to an unexpected ingredient–hummus!–and the filling is simply more hummus topped with berries and vegetables, bright in both color and flavor. But, truth be told, you can top it with any ingredients you prefer, provided they are tasty raw or are pre-cooked.
Earthy pine nuts provide crunch and vegan feta a beautiful bright white and salty counterpoint. Drizzle a little olive oil over the top, sprinkle with optional basil leaves, and it is ready to serve.
Note: If summer heat has got you down, once you bake the crust, you don’t need to bake the filling. Baking sets it nicely but is not necessary, provided your toppings are tasty raw or are pre-cooked.
Easy & Elegant Summer Hummus Tart Yield: 6 servings
Crust: 1 1/2 cups all-purpose flour 3 tablespoons water 3 tablespoons soymilk 3 tablespoons olive oil 10 ounces hummus, divided Filling and Topping (recipe follows) Garnishes (see below)
Preheat oven to 350 degrees. In a large bowl with a fork, completely combine all ingredients, using only 3 tablespoons of the hummus. Press into an 8-inch tart pan with removable sides. Dough thickness should be between 1/8 and 1/4-inch. Bake in center of oven for 10 minutes. Remove, spread with remaining hummus, top with berries, vegetables, and pine nuts. Sprinkle with sea salt, pepper, and Everything Bagel seasoning. Bake 7 minutes, sprinkle with feta, and bake 3 more minutes. Remove from oven, drizzle with olive oil, sprinkle with basil leaves, slice, and serve.
Filling and Topping: Remaining hummus 1 cup fresh blackberries 1 cup diced cucumber 1 cup halved grape tomatoes 1/2 cup diced red onion 2 tablespoons pine nuts 2 tablespoons vegan feta (I like Follow Your Heart) Pinch sea salt and freshly ground black pepper Everything Bagel seasoning
Note: I had a few slices leftover grilled peaches and added those too. Feel free to experiment.
Garnish: 1 tablespoon olive oil Optional: 8 fresh basil leaves, whole or torn if large
Chocolate chip cookie recipes, even vegan ones–even Doubletree Lookalikes–are a dime a dozen. So what makes this one worthwhile, you ask?
For me, not only are the flavor and texture exceptional, but the ease of not having to use an electric mixer to cream butter and shortening–and then having to clean it up–cinches the deal.
You simply melt the butter on the stove or in the microwave and stir everything together in the same pan or bowl. The whole process is delightfully streamlined.
And if it is brutally hot where you are and the last thing you want to do is bake, I encourage you to go for it and then enjoy these monsters with a big scoop of plant-based vanilla ice cream… or make ice cream sandwiches.
Pro Tip: Add chocolate chips with flour so you aren’t struggling to incorporate the chips into a stiff dough.
Chocolate Chip Cookies with Melted Butter (vegan/plant-based)
Yield: 1 dozen large cookies
1/2 cup vegan butter, melted and slightly cooled 1/2 cup packed dark brown sugar 1/4 cup natural granulated sugar 1/4 cup aqua faba (juice from canned chickpeas) 1 teaspoon vanilla extract 1/2 teaspoon baking soda (not powder) 1/2 teaspoon salt if butter is unsalted 1/4 teaspoon ground cinnamon 1/2 cup oats 1 3/4 cups all-purpose flour 1/2 cup mini vegan chocolate chips
Preheat oven to 350 degrees. Line a baking sheet with silpat or parchment paper. Melt butter in saucepan over medium heat or for about sixty seconds in microwave. Cool slightly. Stir in both sugars, aqua faba, vanilla extract, baking soda, salt if using, and cinnamon. When completely combined, stir in oats. Then add all the flour and chocolate chips, and stir until completely combined. Dough will appear soft, but will bake up perfectly with just the right amount of spread. *Divide into 12 equal mounds–about 3-4 tablespoons–approximately 2 inches apart. Bake 15 minutes or until set and golden brown. Cool on baking sheet.
*I use the bakery style double-cookie scoop method in which you make twelve mounds with a two tablespoon cookie scoop and then place another mound of the same size on top of each pressing down firmly.
Beautiful, colorful, nutritious, and cooling and hydrating to boot, this is a perfect summer food alert…
I will likely not ever entertain again without making:
LUSCIOUS & LOADED GREEK HUMMUS!
Do the minimal chopping in advance, and it goes together in a breeze. Simply spread prepared or homemade hummus on a long platter, being sure to leave swirls to catch golden pools of olive oil.
Then–and I think an S-curve is prettiest–generously sprinkle with:
*halved grape tomatoes marinated a couple hours in a drizzle of olive oil, chopped garlic, sea salt, and freshly ground pepper; *chopped cucumber (from a friend’s garden); *diced red onion (I bought pre-chopped); *green or black olives; *optional but recommended vegan feta (Follow Your Heart brand is virtually indistinguishable from dairy); *optional toasted pine nuts; *tiny or torn basil leaves (I used Thai basil); *a generous swish of olive oil over the top; *and a mere whisper of sea salt and freshly ground black pepper.
That’s it! Serve with cucumber slices to maximize crunch, color, and hydration, and to provide maximum scoopage. Don’t ask a carrot stick or a bell pepper strip to do a cucumber slice’s job!
Pretty, cool, and refreshing, these easy bars take the edge off summer heat and humidity.
The base for the recipe is making the rounds on Pinterest, prepared by combining an angel food cake mix and lemon pie filling. But I leaned full-on into lemon.
And I don’t care what anyone says, the batter does NOT separate into a crust and filling as it bakes. In fact, the texture is a bit odd: a tad gummy and spongy.
BUT chilling mostly solves that issue, and topping the bars solves the rest. They ended up reminding me of a slightly and pleasantly sticky lemon brownie, and I will make them again…but I am not tossing out my traditional lemon bar recipe, as these are something altogether different.
Quick Lemon Bars with “Cheesecake” Topping
1 box lemon cake mix (make sure it is plant-based, but most are) 1-20 ounce can lemon pie filling (make sure it is plant-based, but most are) “Cheesecake” Topping (recipe follows) 12 thin lemon slices Garnish: 12 mint leaves and/or a few berries if desired. Preheat oven to 350 degrees. Lightly spray 9 x 13″ pan with non-stick spray, line with a piece of parchment paper or foil if desired (not necessary), and spray again. By hand or on low speed of an electric mixer, combine mix and filling thoroughly without overbeating. Spread into prepared pan. Consistency will be a little spongy. Spray hands with nonstick spray and pat into corners if necessary. Bake 30 minutes. Cool on wire rack. Cover and chill. Slice into 12 pieces, top with a couple tablespoons filling, garnish, and serve. Refrigerate any leftovers.
