Baked, rather than steamed OR fried–and seasoned with sage and anise–who knew what a lovely marriage that is?–these simple and sensational spring rolls are like little gifts to your palate!
Find my recipe at One Green Planet.
BTW, they are quick too, as they bake a mere 4 minutes for a texture transformation!
With fresh Smashed ‘Buttah Beans in the fridge following a trip to the farmer’s market, some of my new homemade goat cheese on hand for another purpose, some freshly made Smoky Nooch-Roasted Pepitas, AND some south’ren salsa that came as a gift, the creation of this super easy quesadilla was all but inevitable.
Yield: 1 serving (easily multiplies)
1/2 teaspoon vegan butter (I use Earth Balance)
1-6 to 8-inch whole wheat or flour tortilla
1/4 cup smashed butter beans (I whip cooked butter beans with vegan butter, fresh minced sage, and sea salt and pepper to taste)
1/4 cup + 2 teaspoons Vegan Goat “Cheese” (recipe follows)
1 tablespoon salsa, prepared or homemade (for this recipe I like a southern-inspired variety like Georgia Peach and Vidalia Onion)
2 teaspoons Smoky Nooch-Roasted Pepitas
Garnish: fresh sage sprig
To make each quesadilla, melt 1/2 tablespoon vegan butter in a cast iron skillet over medium high. Spread half of tortilla first with 1/4 cup goat cheese then with butter beans. Fold in half and saute 2 minutes on each side or until golden brown. Top with remaining 2 teaspoons of goat cheese, salsa, and pepitas. Garnish with a sprig of fresh sage and serve immediately. (Note: you may top with 2 teaspoons of vegan sour cream if you prefer.)
Vegan Goat Cheese
14 ounces extra firm tofu
2 tablespoons light miso
2 tablespoons beer
2 tablespoons nutritional yeast
Optional: 1/8 teaspoon garlic powder
Sea salt to taste
Process all ingredients in the bowl of a food processor until completely combined and creamy-stiff. Chill, covered, in refrigerator until read to use/serve. (When serving as an appetizer, may be formed into balls or logs and rolled in finely chopped cashews or parsley.)
Yield: 6-8 servings
Thanks to Alisa Fleming and Go Dairy Free for publishing my “Vegan Brazilian ‘Chicken,’ Cauliflower, Peanut, Cashew & Coconut Milk Stew” on her popular website!
Yield: 8 tacos
I hail from the American South… make that the Deeeeeep South. Though I have lived in Virginia longer than I have lived anywhere else, my earliest culinary roots were in MS with a side of TX.
Down there, folks like their butterbeans cooked slow and long, just like they tell their stories. They cook their peas and beans with what will go unmentioned here, but think cute pink snout.
With beautiful local butterbeans and sweet potatoes (kept in cold storage until summer) in my Saturday farm market bag, and having recently dined on vegan Mexican food, I woke up last Sunday morning thinking that a butterbean, sweet potato, and tempeh “bacon” hash stuffed in a taco shell would be some ‘kinda good for dinner. And I was right!
If I had had corn tortillas, I would have used them for the taco shells as a reference to cornbread, de rigeur in the South for sopping up butterbean “pot liquor.” But, alas, all I had was flour ones leftover from our restaurant meal, and the end result was still delicious.
While virtually any salsa would be delicious–tomato or corn or why not tomato and corn?–just keep the volume turned down a bit on the heat, so as not to overwhelm the other flavors. Still, it’s customary for southerners to enjoy their beans and peas with a hot pepper chow-chow, so I recommend some salsa for a little kick-me-up.
This is one heck of an easy and tasty recipe, regardless of where you live!
1 pound sweet potato, diced (I leave the skin on)
2 cups fresh, raw butterbeans
2 large bay leaves (or 4 small)
Sea salt
2 tablespoons canola oil
8-6 inch tortilla shells (corn or whole wheat)
7 ounces tempeh “bacon” (I use a variety called Tempeh Smoked Maple “Bacon”)
1/4 cup vegan sour cream (I use Tofutti Better Than Sour Cream)
1/2 teaspoon smoked paprika
1/2 teaspoon dried thyme
Pinch freshly ground black pepper
Garnish: 1/4 cup vegan sour cream, 1/4 cup salsa (homemade or prepared), 1 teaspoon smoked paprika
Optional: 8 lime wedges
Place sweet potatoes and butterbeans in a large microwave safe bowl, add bay leaves and salt, cover with plastic wrap, and cook at full power for 10 minutes or until tender. Drain. (Alternatively, you may simmer the potatoes and beans, partially covered, on top of the stove until tender, adding 5 to 10 minutes to the cooking time, if necessary.) Heat oil in a large cast iron skillet over medium-high heat. Fry tortillas, loosely folded in half, 3 to 4 at a time for a couple of minutes on each side, or until lightly golden. Drain on a paper towel-lined plate and keep warm while preparing filling. In same skillet, fry tempeh bacon for a couple of minutes on each side, or until crispy, reducing heat if cooking too fast. Quickly, with the end of a spatula or even side of a fork, cut each tempeh strip into bite-size pieces. Add the drained sweet potatoes and butterbeans, and saute, stirring continually and gently, for 2 to 3 minutes to combine flavors. Fold in the 1/4 cup sour cream, smoked paprika, thyme, and black pepper, and heat through. Adjust seasoning, including salt, if necessary. Serve 1/8th of filling in each taco shell garnished with approximately 1/2 tablespoon salsa, 1/2 tablespoon vegan sour cream, a pinch of smoked paprika and, if desired, a lime wedge.
Note: Navitas Naturals no longer has this recipe available on their website and I contacted them to see if they had it in an archive, but they do not. My sincere apologies. I hope to recreate it but I neglected to keep a copy myself. Live and learn.
If you crave crabcakes but not the crab, and if, like me, you haven’t been able to enjoy that particular blend of deep sea flavor, creamy interior, and crispy exterior in far too long, then you have come to the right place!
Navitas Naturals Nori Powder and Textured Vegetable Protein (TVP) are my no-longer-secret ingredients for this new recipe for Vegan Crabcakes! (Just click on the orange link to go directly to the Navitas Naturals website for the delicious recipe.)
So many of my recipes do not try to be anything they are not. In other words, I was never such a meat/chicken/seafood devotee that, now, as a vegan, I seek to imitate those flavors on a regular basis. BUT, there are some dishes that I like the notion of–most often because of the texture, a spice blend, or maybe a sauce–but like MUCH better veganized; think buffalo wings, seafood gumbo, chicken salad, egg salad, etc. Crabcakes fall squarely–or roundly, as it were–into that category.
These crabcakes are held together by a faux mousseline. Mousseline is a sauce traditionally made with whipped cream. I snagged this tip from America’s Test Kitchen who recommends making a shrimp and cream mousseline to hold crabmeat together in a cake in order not to “deaden” the flavor through the use of mayonnaise or egg. I make my mousseline out of TVP and soymilk (but feel free to use your favorite unsweetened non-dairy milk.
The mixture bound together nicely, but was difficult to flip in a skillet, and required way too much oil, mess and calories. So, I baked my second batch and found them perfect. No flipping is involved, and they hold together beautifully when moved by spatula from pan to plate. They also have a very appealing mouth-feel that is not unappetizing due to a texture that is too soft.
I hope you find my Vegan Crabcakes to be deeply satisfying in every way!
Many thanks to Navitas Naturals for publishing this recipe on their website…and for offering such a spectacular product!!
Note: you may substitute 2 Nori sheets for the 2 teaspoons Nori Powder in the stock if the powder is difficult for you to access, though it is sold online. If using Nori sheets, let them steep for about an hour in the hot stock before straining out, returning the stock to a simmer, and proceeding with recipe.)
To call this quick-fix meal a recipe is a bit, of an overstatement. It is, perhaps better described as a “formula,” though that doesn’t sound awfully appetizing.
So, let’s just call it a terribly tasty “idea” that can be adapted in a multitude of ways in your kitchen.
I simply spread half of a sprouted grain tortilla with some homemade in-your-face garlic hummus that a friend of Joe’s sent home with him. Rich is an unlikely cook by some estimations, but a gifted one just the same; and he shares my appreciation for bold flavors, though he is scarcely vegan!
Next, I folded the tortilla over the filling, grilled it in a non-stick pan, and then folded it over again, topping it with the world’s easiest salsa, a dab of vegan sour cream, and a sprinkling of smoked paprika.
Here’s all you need for 1 fantastic Quesadilla (easily multiplies):
1-8 inch tortilla (I like Ezekial sprouted grain tortillas, available at health food stores and some grocery stores)
1/3 cup garlic hummus, homemade or prepared (or your favorite kind)
1/4 cup Cucumber-Blueberry Salsa (“recipe” follows)
Garnish: 1 tablespoon vegan sour cream and a sprinkle of smoked paprika
Spread half of tortilla with about 1/3 cup hummus. Fold tortilla over hummus and grill in a cast iron skillet sprayed with non-stick spray for 2 to 3 minutes or until golden brown on each side. Fold over again, place on serving plate, top with Vegan Cucumber-Blueberry Salsa, a dollop of sour cream, and a spoonful of Cucumber-Blueberry Salsa. Serve immediately.
Vegan Cucumber-Blueberry Salsa
Combine equal parts diced cucumber (I use the pickling variety, but use what you like) and fresh rinsed and dried blueberries. Toss with sea salt, freshly ground black pepper and garlic powder to taste. For best flavor, chill several hours or overnight before serving.
I love teaching, but I also love summer when I can treat myself (and sometimes other teacher friends also on summer break) to lunches like this!
Don’t get me wrong: our cafeteria manager goes out of her way to make sure I have nutritious, fresh food to enjoy every day (usually, hummus with lots of raw veggies, or creamy baked sweet potatoes and cooked greens). But I’ve never seen anything like my Eggplant Stack in the lunchroom!
Born of ingredients from the farmer’s market, along with some white beans, this recipe is one that is scrumptious as is, but can be adapted a million different ways. My baked breaded eggplant is the base for your own imagination to take flight.
The trick to uniformly golden brown breaded eggplant slices that require no egg wash and no frying is a light coat of vegan mayo in place of the wash (which also adds great flavor!), and breadcrumbs that are toasted stovetop before being adhered to the eggplant. This America’s Test Kitchen trick prevents the eggplant from getting done before the coating gets brown enough.
If you prepare it as pictured, the key to this dish is to have my Beet Green and Roasted Almond Pesto and my Zucchini-Rosemary Salsa (recipe follows) made athead so the dish goes together quickly. Although, you have a half hour while the eggplant bakes to make the pesto and salsa if need be.
*2-8 inch eggplants, ends trimmed, sliced into 1/3-inch slices (approximately 8 slices total, 2 to 3 per person)
3 to 4 tablespoons vegan mayonnaise (about 2 teaspoons per slice )
Approximately 2 cups Panko bread crumbs, toasted in a dry skillet for about 5 minutes, stirring frequently, or until golden brown, and transferred to a shallow bowl or cake pan
1/2 cup diced yellow or red onion
2-15.5 ounce cans white beans, rinsed and drained
Sea salt
1/4 cup Beet Green Pesto
Approximately 1 cup Zucchni-Rosemary Salsa (recipe follows)
Garnish: basil or rosemary sprigs
Preheat oven to 450 degrees. *Taste a little of the raw eggplant and, if bitter, lightly salt the both sides of the slices and arrange them on a paper towel-lined baking sheet. Let sit for 30 minutes, then rinse and pat the eggplant dry. Also rinse and dry the baking sheet, and either line it with Silpat or coat it well with non-stick cookng spray. Arrange the eggplant slices on the sheet, an inch or so apart. Spread about 1 teaspoon of vegan mayo on tops of all eggplant slices, and then place each, mayo-side down, in bowl of crumbs, pressing crumbs gently to adhere, and patting on more crumbs if desired. Place crumb-side down on baking sheet. Repeat with more mayo and crumb son opposite sides. Spray tops of eggplant lightly with non-stick spray and bake approximately 30 minutes. Cover loosely with foil if they start to get too brown.
While eggplant cooks, heat olive oil in large cast iron skillet over medium-high. Add onion and a pinch of salt, and saute, stirring frequently, for about 3 minutes or until softened. Add beans, stir to combine well, and heat through. Add Beet Green Pesto, and do the same. To serve, place two to three eggplant slices on each serving plate, top with 1/4th of the beans, dividing between slices, and then with 1/4th of the Zucchini-Rosemary Salsa. Delicious served warm or at room temperature. Garnish with a sprig of basil or, to stay truest to the dish, rosemary.
Grilled Zucchini-Rosemary Salsa
This quick and breezy Mediterranean-flavored salsa is the embodiment of summer and made entirely from a very few ingredients almost entirely gathered up at my go-to farm stand.
Besides topping the Eggplant Stack, I recommend it over pasta or simply served on crostini as a kind of bruschetta or with pita chips.
2-6 inch zucchini sliced lengthwise into quarters
Sea salt
2 large cloves garlic, minced
1 tablespoon minced fresh rosemary
16 cherry tomatoes, quartered (cut smaller if your tomatoes are larger than cherries)
1/3 cup finely diced yellow or red onion
1 teaspoon olive oil
2 teaspoons fresh lemon juice
Plenty of sea salt and freshly ground black pepper to taste
Optional: pinch red pepper flakes
Oil a grill pan and heat over medium-high. Lightly salt zucchini and lay in pan, grilling two to three minutes on each side or until nice grill marks develop and zucchini is crisp-tender. Cool just until it is easily handled, and then dice. Combine zucchini and all remaining ingredients in a non-reactive bowl, being sure to add garlic and fresh rosemary to the grilled zucchini while it is still warm, and toss gently to completely combine. Serve immediately or chill, covered until serving time.
Yield: 8 servings
I love beets! Roasted, in salads, in my “famous” Beet Muhummara…you name it, I love me some beets!
And they have been beet-iful at the farmer’s market lately. I bought a bunch recently–again–but wanted to do something new with them. I’m not sure why it occurred to me, but I wondered about a pasta sauce, like a Bolognese. So I searched online, and found a vegan version, but mine is substantially different and, after a little more research, seems more true to the original…without the meat, of course.
A little chopping is involved, but the recipe goes together quickly and easily and it is well worth it. Most of the time is hands-free while the sauce simmers.
The optional miso, nutritional yeast, and Liquid Aminos, granted, are hardly traditional, but they add a depth of flavor. Though they aren’t entirely necessary for a satisfying dish, if you have them on hand, I would definitely use them.
Two other tips: be sure to cook the sauce the full 4o minutes, and avoid omitting the non-dairy milk at the end, as it lightens and mellows the sauce just perfectly.
Otherwise, enjoy over your favorite pasta, including the new Shiratake noodles–very low cal–or cooked zucchini ribbons! The color is stunning, not to mention the flavor!
A foodie friend claimed that her husband “who never swoons over food” did…all while tasting it cold out of the carton standing over the sink! But they really loved it heated over pasta as did my Italian friend–another foodie in her own right–who spooned hers over Orecchiette. None of these folks, by the way, are vegan (though two are vegetarian)!
2 tablespoons olive oil
1 medium yellow onion, diced
Sea salt
1 small carrot, peeled and diced
1 rib of celery, quartered lengthwise and diced
2 large cloves garlic, minced
1 bay leaf, halved
Freshly ground black pepper to taste
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon dried oregano
1 sprig fresh thyme, rinsed (or 1/2 teaspoon dried)
8 ounces vegan ground beef substitute, thawed if frozen (I used Boca Veggie Crumbles; note: if your product is not already browned, brown in a little oil and remove from skillet before beginning recipe. If you aren’t a fan of vegan meat substitutes, consider 8 ounces of cooked lentils, maybe some nice red ones.)
1/2 pound beets, peeled and processed in a food processor until almost a paste
14 ounce can fire roasted diced tomatoes, including juice
1 cup red wine (I used a Bordeaux)
1 teaspoon natural sugar
Optional: 2 tablespoons nutritional yeast
Optional: 1 teaspoon Liquid Aminos
Optional: 1 tablespoon light miso
1/4 cup tightly-packed fresh basil leaves, washed
Optional garnishes: a sprinkling of nutritional yeast and a pinch of red pepper flakes
1/4 cup unsweetened soymilk (or other unsweetened non-dairy milk)
In a large cast iron skillet over medium-high, heat the olive oil, add the onion, and a pinch of sea salt. Saute, stirring frequently for 2 minutes. Repeat this procedure with the carrot followed by the celery. Add the garlic and saute, stirring, 1 minute. Season to taste with more salt and with some pepper. Stir in remaining ingredients except soymilk. Simmer, lowering heat if necessary, for 40 minutes, stirring occasionally. Remove and discard the thyme sprig and bay leaves, stir in the soymilk, heat through, and turn off heat to allow sauce to rest for a few minutes before serving over cooked pasta garnished as desired.
Yield: 4 to 6 servings
Somehow, my planning hadn’t been very good, as we were about to leave town for five days and I had two bunches of hardy Red Russian Kale and 1 of beautiful rainbow Swiss Chard in our fridge.
Knowing it wouldn’t keep, I thought about making a pesto to freeze, but lately I have been Jonesin’ for Indian food big-time. So, I decided that if I made a very thick saag without anything that doesn’t freeze perfectly, like coconut milk, I could pop it in the freezer and enjoy when we returned home.
Not only did it freeze beautifully, but it tasted wonderful before and after freezing with a texture to match!
This amount of greens and onions sounds like a mountain, but it only makes 4 to 6 servings because I chop the greens so finely and it all cooks down significantly.
I served this Indian Cashew Spinach over grilled tempeh, but it would be good over cooked Basmati rice or with just about anything, including a spoon!
For the recipe, visit my pals at One Green Planet by clicking HERE.
(IMPORTANT NOTE: OGP has recently gone through a website redesign, are aware that advertisements sometimes prevent folks from accessing recipes and are working to remedy the situation. PLEASE, if you experience this, let me know via comment or email and I will send you the recipe directly as well as let them know. The last thing I want is to put this much effort into recipes only to find out that interested cooks can’t access them. Thanks so much!)
