Made with Silk brand Greek yogurt–so thick, creamy, tangy, not too sweet, and loaded with protein–this dessert is quick, easy, tastes indulgent, and is fun to serve and eat.
In small bowl, stir together yogurt, sugar, and extracts. *Spread 1/3 yogurt mixture in small clear bowl, top with one sliced banana. Repeat both layers, spread with the last third of yogurt, and then with 1/2 cup non-dairy whipped topping. Top with a dollop of 2 tablespoons more non-dairy whipped topping, 1 tablespoon plant-based graham cracker crumbs, and garnish with reserved 2 slices banana and nuts if desired. Serve immediately or refrigerate until serving time.
*Alternatively, prepare in two clear glass bowls or glasses, like a martini glass or Mason jar. And consider arranging some of the banana slices against the sides of the glass bowl as in the photo below.
Luscious in texture, gently spicy and molasses-y in flavor–without molasses (except in brown sugar)–this stir-together one-bowl treat will keep you warm all winter.
Feel free to add nuts, chocolate chips, struesel topping, or plant-based cream cheese frosting, but I think all it needs is a cup of chai tea…and maybe some Silk vanilla Greek style yogurt.
Pumpkin Banana Bread
1 cup canned pumpkin puree (not pumpkin pie filling) 1 medium banana, peeled (and mashed, if not using electric mixer) 1/2 cup organic granulated sugar 3/4 cup brown sugar 1/2 cup vegetable oil 1 teaspoon vanilla extract 1/4 teaspoon sea salt 2 teaspoons pumpkin pie spice 2 tespoons baking powder 1/2 teaspoon baking soda 2 cups gluten-free 1:1 baking mix (make sure it is 1:1) or unbleached all-purpose flour
Preheat oven to 350 degrees. Oil a standard 5 x 9″ loaf pan. In large mixing bowl, whisk together all ingredients except flour until completely combined. (If using an electric mixer, beat pumpkin and banana together until smooth and creamy. Then add remaining ingredients except flour and blend on medium-low until completely combined.) Next, add flour one half-cup at a time, stirring or mixing just until incorporated. Transfer to prepared pan, gently smoothing top. Bake 55 to 60 minutes. Cool for 10 minutes in pan. Remove from pan and let cool on wire rack covered with a dish towel.
Note: It will slice nicely warm if made with all-purpose flour, but if made with gluten-free flour, slice when it is just barely warm to the touch, or it will tend to break apart a bit.
Photo note: I didn’t bother to stage a photo because we wanted to dive in on a Friday night at the end of a full week. So this shot is of a real dinner on a real table: rustic but lovely enough for company. And the flavor will send you!
Inspired by a vegetarian dish in the New York Times, this creamy, decadent-tasting, and nutritional powerhouse of a one-dish meal became an instant go-to using my favorite condiment: hot chili crisp! And it is vegan and plant-based, natch.
I subbed coconut milk + cornstarch for cream and vegetables for the pasta–spiralized butternut squash and riced cauliflower–along with the spinach. Feel free to use the vegetables of your choice or even cooked pasta (about 2 cups) as in the original recipe. I am just not a big pasta fan, yet I wanted the look, so I use the spiralized squash; zucchini would be nice, too. And, I use frozen vegetables to avoid food waste from unintentional spoilage.
Creamy Hot Chili Crisp Alfredo (vegan & plant-based)
1 tablespoon plant-based butter 2 tablespoons hot chili crisp (found in jars in Asian section of international aisle in grocery store or Asian markets) 1-13.5 ounce can lite coconut milk 1 tablespoon cornstarch 3 to 4 ounces fresh baby spinach 12 ounces frozen spiralized butternut squash, cooked according to package directions (I microwave) 10 ounces riced cauliflower, cooked according to package directions (I microwave) 1/3 to 1/2 cup plant-based parmesan or feta (I like Follow Your Heart) Optional garnishes: more parmesan/feta and pinenuts, toasted or not
In large skillet over medium heat, melt butter and whisk in hot chili crisp. Lower or raise heat as necessary throughout cooking process. Whisk in half coconut milk. Whisk cornstarch into remaining coconut milk in can and whisk into mixture in skillet. Heat through. Add cheese and stir until almost melted. Add spinach and stir until wilted and distributed. Gently fold in noodles and cauliflower and cook, stirring, until heated through. Serve in bowls garnished as desired.
This luscious no-bake dessert goes together in a flash and is so easy, but spectacular in flavor, texture, and appearance, that even beginner cooks can impress their families or guests without breaking a sweat.
Start with my basic recipe and then adapt to your heart’s content by layering or mixing in chocolate chips, nuts, berries, extracts, spices, and liqueurs.
I like to use a 6-inch springform pan for greater height, but you can double recipe for nice height plus 4 more servings in an 8- or 9-inch pan.
Recipe
(Prepare night before you plan to serve.)
6 ounces vegan butter (Miyoko’s is my favorite, but it spoils quicker than some)
10 ounces vegan/plant-based chocolate chips
1-15.5 ounce can pureed pumpkin
2 teaspoons vanilla extract
1 tablespoon instant coffee or espresso dissolved in 1 tablespoon water or vegan liqueur
Filling:
1/3 cup vegan/plant-based chocolate chips
1/3 cup coconut, chopped nuts, or berries
Topping/Garnish:
Dollops non-dairy whipped topping (I use Cocowhip)
Coconut, chopped nuts, berries
Spray 6-inch spring form pan with nonstick spray. Melt together butter and 10 ounces chocolate chips in microwave for about 30-60 seconds or on low heat in small saucepan stovetop. Whisk together until smooth and then whisk in pumpkin, vanilla, and dissolved coffee. Transfer half of batter to prepared pan, sprinkle with filling ingredients in even layers, and then cover with remaing batter, gently smoothing top. Refrigerate, covered, overnight. When ready to serve, remove sides of pan, slice, and top/garnish as desired. To preserve leftovers, replace sides of pan, cover tightly, and return to refrigerator.
Note: you don’t want to do this too often because, unless you soak raw oats about 12 hours, they can be difficult to digest, causing bloating and building up in your system, as well as preventing the absorption of key minerals.
I woke up craving so-called “overnight” oats. But I wanted this vegan and plant-based treat today, not tomorrow!
Surely, I thought, I could speed up the softening process by heating the soymilk (or almond, oat, etc) and still not turn the oats into a bowl of gruel. Indeed I could!
How It Works: My Simple Method
A loose recipe follows but, essentially, just heat non-dairy milk barely to a simmer in the microwave–about 60-90 seconds on high–or stovetop, stir in oats, sweetener if desired–I use granulated stevia–and pinches of spices like cinnamon, nutmeg, or pumpkin pie spice.
At this point, you can also stir in fresh or frozen fruit or canned pureed pumpkin, a couple tablespoons cocoa powder or 3 tablespoons of peanut butter. Layer mixture with plant-based yogurt–I like Silk vanilla Greek style–and more fresh or frozen friut in a glass container for a pretty presentation. I use mugs, Mason jars, or even martini glasses, depending on my mood.
Pop in the fridge and leave for an hour–45 minutes if pressed or starved–while you get ready for work, school, or just the rest of your day, garnish if desired with a few nuts, like slivered almonds or pecans (especially good with pumpkin), and maybe a mint sprig if you want to get fancy. Then enjoy this creamy, textured nutritious treat that tastes like dessert, but will keep you satisfied for hours!
Quick “Overnight” Oats
Yield: 2 servings (1 if you are famished; easily mutiplies)
3/4 cup non-dairy milk
1 to 1 1/4 cup old fashioned oats or slightly more to absorb virtually all liquid
Optional: 1 tablespoon sweetener (I use granulated stevia)
Pinch ground cinnamon, nutmeg, pumpkin pie spice, etc.
If making pumpkin spice oats: 1/4 cup canned pureed pumpkin
If making PB&J: 3 tablespoons peanut butter
If making brownie: 2 tablespoons cocoa powder and a little more sweetener
1/2 cup fresh or frozen berries or diced fruit
3/4 cup non-dairy yogurt, any flavor (I especially like Silk vanilla Greek style)
Optional garnishes: 2 tablespoons chopped or slivered nuts (or about 4 pecan halves), additional berries or fruit, mint sprigs, sprinkle of ground spice
Heat non-dairy milk barely to a simmer in the microwave–about 60-90 seconds on high–or in a pan stovetop, stir in oats to drsired thickness, sweetener if desired, pinches of spices like cinnamon, nutmeg, or pumpkin pie spice, and optional pureed pumpkin. If using berries or fruit, stir in half and reserve remainder. In 2 small glass serving containers (mugs, jars, or martini glasses), place 1/4 oat mixture in bottom of each, top with 1/4 yogurt, 1/4 remaining fruit (about 1 tabkespoon each), and repeat. Refrigerate for 45 minutes to an hour, garnish as desired, and serve.
These are possibly the fudgiest and moistest brownies you will ever devour, but with a slight tender crunch from the optional chocolate chips and nuts. Plus they are just the right thickness. And its a simple recipe to memorize because all the amounts are either “1/2” or “1” (except the baking powder).
Sublime on their own, they are downright irresistible with a scoop of plant-based vanilla ice cream, non-dairy whipped cream, or a glass of ice cold non-dairy milk.
Best Pumpkin Brownies (vegan & plant-based) Yield: 9 brownies
1/2 cup canned pureed pumpkin 1/2 cup neutral vegetable oil 1/2 cup water 1 teaspoon vanilla extract 1 cup natural sugar 1 cup all-purpose flour 1/2 cup cocoa powder 1/2 teaspoon baking powder 1/4 teaspoon sea salt Optional about recommended: 1/2 cup plant-based semi-sweet or dark chocolate chips Optional but recommended: 1/2 cup pecan, hazelnut, or walnut pieces
Preheat oven to 350°. Grease an 8-inch square baking pan, line with a wide strip of foil or parchment paper Slightly extended over edges., and lightly oil again. In a large bowl, combine all wet ingredients until smooth with a whisk. Add all dry ingredients except chocolate chips and pecans, and whisk until completely combined. Fold in chocolate chips and nuts if using. Transfer batter into prepared pan and lightly smooth top. Bake twenty minutes or until set on top and slightly pulling away from edges of pan. Cool completely in pan on wire rack and then tightly cover until serving time.
On a school architecture trip to Chicago in May, I had occasion to slip into Seoul Taco for a tofu taco, which served to solidify my love of Asian-Mexican fusion cooking. So, with our turn to host our Starlight Supper Club coming up in June and my husband Jonesin’ for bulgogi b*** in lettuce wraps–mushrooms for me and the vegetarians–we settled on an Asian-Fusion menu.
Bob and I hosted this thrice-annual fete on a weeknight so my cousin visiting from Houston could join the clan, most of whom he had met previously. I am out of school for the summer, but he and I had a day hike planned that Wednesday, so my contributions needed to be quick and fuss-free. To fit the bill, I whipped up this unforgettable soup loved by all–even Bob–and a delectable Miso Blackberry Quick Cobbler, which I will share in another post.
Our Supper Club always serves buffet style no matter which one of the three couples hosts and no matter the menu, so in the soup went to our stainless steel “crockpot” on low for a streamlined and attractive serving solution.
However and to whomever you serve it, you will definitely want to add this one-bowl wonder to your repertoire:
Black Bean & Hominy Soup
Yield: 8 servings
1 tablespoon olive oil 1 small onion, diced, or about 1 cup 2 stalks celery, diced, about 1/2 cup 1 carrot, diced, about 1/2 cup 2 medium red, orange, and/or yellow bell peppers, diced, about 2 cups Pinch sea salt 3 large cloves garlic, minced 1 tablespoon Asian chili crisp 1 tablespoon, minced ginger 2 teaspoons vegetable soup base or 1 large vegetable bouillon cube 2 teaspoons soy sauce 2-15 ounce cans black beans with juice 2-15 ounce cans, hominy, drained (we like the yellow for color) 10 ounces riced cauliflower, cooked (we buy a frozen package and cook it in its package in the microwave, per directions) 2-15 ounce cans fire-roasted diced tomatoes with juice 2 cans coconut milk (lite or regular)
In Dutch oven or large heavy-bottomed pot, bring olive oil to a sizzle over medium heat. Add onion, celery, carrot, bell peppers, and pinch salt and saute, stirring frequently, several minutes, until softened. Adjust heat if necessary. Add garlic and saute 30 seconds, stirring continually. Stir in remaining ingredients in order and let simmer 20 to 30 minutes, stirring occasionally, until flavors are married. Serve warm in bowls or mugs (pictured), garnished as desired.
Reese Lusk of Lusk Studios about to Get his Asian-Fusion On!
I am a year-round soup lover, even when it is scorching hot outside, because soup is a quick and flavorful meal in a bowl that is hydrating and beautiful. Pureed pumpkin and lite coconut milk make this one creamy and golden, but the vegetables provide plenty of texture and a nutritional punch. Layering on the garnishes turns each bowl into an extravaganza, best scooped with a warm tortilla.
1 tablespoon olive oil 1 yellow onion, diced 1 large bell pepper, any color, diced (I use 1 cup diced bell pepper of 3 different colors) Pinch sea salt 1-15.5 ounce can fire roasted tomatoes with juice (I like to use the variety with garlic) 1-15.5 ounce can pureed pumpkin 1-15.5 ounce can lite coconut milk 1-10 ounce frozen package riced cauliflower, cooked according to package directions (for this recipe, I choose a lime and cilantro version) 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon ground turmeric Additional sea salt plus freshly ground black pepper to taste Water to thin as desired
Accompaniment: warm tortillas (gf if desired) Garnishes: Plant-based sour cream (I like to melt it in microwave for drizzling), chili oil, black bean and corn salsa, fresh cilantro, lime wedges, roasted and lightly salted pumpkin seeds
In Dutch oven or large heavy-bottomed pot, bring olive oil to a sizzle over medium heat. Add onion, bell peppers, and pinch salt and saute, stirring frequently, several minutes, until softened. Adjust heat if necessary. Stir in remaining ingredients in order and let simmer 20 to 30 minutes, stirring occasionally, until flavors are married. Serve in large bowls with warm tortillas, garnished as desired.
If you are in search of the perfect plant-based spoonbread, look no further! Aquafaba and a teaspoon of baking powder replace eggs for a spoonbread with a creamy consistency inside and a crispy crust around the edges. Plant-based butter and sour cream, creamed corn, and corn kernels combine to create a flavor-packed dish with a heavenly texture that will be your go-to side at summer barbecues and a staple at family dinners and holidays throughout the year.
Preheat oven to 350 degrees. Spray a 9-inch deep-dish pie pan or casserole dish with nonstick spray. In bowl of electric mixer, whip aquafaba on medium-high until soft peaks just begin to form, about 2 to 3 minutes. Add melted butter, sour cream, and creamed corn and beat on low speed until well combined. Add cornbread mix and baking powder and beat again on low speed just until combined and mixture is smooth. Add corn kernels and stir in by hand or mix one final time on low speed until corn is evenly distributed. Transfer mixture to prepared dish and bake for approximately one hour or until golden brown, slightly crispy around edges, and set.
