Tag: Vegetarian

by betsy

Buttery Spiced Crackers–Customize Your Way (vegan & plant-based)

These crackers are as addicting as you choose to make them! Beatiful on a plant-based charcuterie board, they also play nicely with dips, spreads, and soups. Packed in tins, they make a welcome gift from your kitchen any time of year.

After experimenting with several approaches for holiday gift giving, I developed this recipe/method, which is vastly preferable–perfection, actually, to tossing the crackers in melted butter, as that leads to soggy, unevenly coated crackers and even to broken corners if square shapes are used.

Just look for seasoning blends that don’t list salt as the first or second ingredient…or serve extra beverages!

Buttery Spiced Crackers
Yield: approximately 35 crackers

35 very plain vegan crackers (I use just under 1 sleeve Carr’s Table Water Crackers)
2 tablespoons melted vegan butter, preferably unsalted (I am a Miyoko’s fan)
2 tablespoons olive oil
1 tablespoon seasoning blend, e.g., garlic herb, chili garlic, taco, a mixture, etc. (beware salt content if salt is first or second ingredient)
Optional: 2 to 3 teaspoons nutritional yeast

Preheat oven to 250 degrees. Line large cookie sheet with Silpat or parchment paper. Arrange crackers upside down in rows, not overlapping (7 rows of 5 works perfectly on my cookie sheet). Whisk together melted butter, olive oil, and seasoning. Brush/dab on each cracker, flip, repeat, and sprinkle each with a tiny bit of nutritional yeast if desired. (Crackers need not be completely covered in butter, but they should be fairly evenly and generously coated. If you think you may run out of the sesoning mixture midstream, whisk in a little more olive oil.) Bake 20 minutes, cool completely, and serve with plant-based cheese, dip, or soup, though they are tasty enough on their own with a glass of wine. Store leftovers in an airtight container.

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by betsy

Creamy Mediterranean Root Vegetable Stew (vegan & plant-based)

This meal-in-a-bowl stew is a looker! Not just a pretty face, though, it is indescribably delicious–a little sweet and a little tangy–and the garnishes take it straight over the top. If you haven’t tried tamarind syrup, now may be the time. It is available at international food markets or online. But, if you don’t have any or can’t locate it, the stew is still one-of-a-kind.

Creamy Mediterranean Root Vegetable Stew (vegan & plant-based)

Yield: 4-6 servings

1 small yellow onion, diced or slivered
1/3 cup diced carrot
1/3 cup diced celery
1/2 red bell pepper, diced or slivered
1/2 green bell pepper, diced ir slivered
1/8 teaspoon each sea salt and freshly ground black pepper
3 large cloves garlic, minced
2.5 ounces baby kale
1-10 ounce package frozen riced cauliflower, cooked according to package directions (I microwave)
1-12 ounce package frozen root vegetables: carrots, beets, parsnips, sweet potatoes (I use Hanover brand frozen root vegetables for an air fryer, but cooked them in the microwave, as alternatively directed)
1-14.5 ounce can fire-roasted tomatoes
1 large bay leaf
1/4 cup finely chopped parsley
1/2 teaspoon ground coriander
1/2 teaspoon ground tumeric
2 cups vegetable stock (I use a roasted garlic paste + 2 cups water)
1-15 ounce can lite coconut milk
8 to 10 ounces hummus, plain or flavored (I use Ithica brand Lemon Garlic)
Optional garnishes: crumbled vegan feta (I love Follow Your Heart), coarsely chopped roasted and lightly salted pistachios, finely chopped parsley, tamarind syrup

In large soup pot or Dutch oven, heat olive oil over medium. Add onion, carrot, celery, bell pepper, salt, and pepper, and saute, stirring frequently, until softened, about 3 or so minutes. Add garlic and saute, stirring, for about 30 seconds. Add all remaining ingredients, except garnishes, stir well to combine, and bring to a gentle simmer for about 20 minutes to allow flavors to marry. Adjust heat as necessary throughout, stirring occasionally. Serve warm, garnished as desired, in big bowls.

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by betsy

Kale, Cauliflower & White Bean Soup (vegan & plant-based)

Kale, Cauliflower & White Bean Soup
Yield: approximately 4-6 servings

January days don’t get grayer than this in Coastal Virginia as we prepare for an Arctic Blast from Siberia…and I crave it: the moodier the better. And with weather like this, my thoughts turn to soup–though, truthfully, my thoughts are never far from soup–and this one checks every hardy and healthful box. Hope you enjoy!

2 tablespoon olive oil
1 small onion, diced
1/3 cup diced carrot
1/3 cup diced celery
1/8 teaspoon each sea salt freshly ground black pepper
3 cloves garlic, minced
1 bay leaf
2 teaspoons Italian seasoning, or to taste
1 teaspoon rubbed sage, or to taste
10 ounces frozen riced cauliflower, cooked according to package directions (I use microwave)
1-15.5 ounce can cannellini beans, rinsed and drained
4 cups vegetable stock
8 ounces chopped kale, thick stems removed, or baby kale

In large soup pot or Dutch oven, heat olive oil over medium. Add onion, carrot, celery, salt, and pepper and saute, stirring frequently, until softened, about 3 or so minutes. Add garlic and saute, stirring, for about 30 seconds. Add all remaining ingredients, stir well to combine, and bring to a gentle simmer for about 20 minutes to allow flavors to marry. Adjust heat as necessary throughout, stirring occasionally. Serve warm in big bowls with crusty bread for sopping if desired.

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by betsy

Gingerbread Mug Cake (vegan & plant-based with gluten-free option)

I created this recipe–which cooks for only 2 minutes!–on a recent Sunday morning at the end of our winter break. It was on the heels of having just created, if I do say so, The Best, Moistest Gingerbread Loaf as a gift. I was still craving holiday flavors and pretty sure I couldn’t trust myself with a whole loaf in the house. So, this was the perfect, spicy answer.

The texture is a little different because of cooking in the microwave–similar to a bread pudding–but the flavor is virtually identical.

Before I could photograph it, the Cocowhip started to melt and I was momentarily disappointed. But then I thought, “That’s how it really looks: warm and pleasantly melty.”

Gingerbread Mug Cake (vegan & plant-based with gluten-free option)

Yield: 1 serving (easily mutiplies)

1 tablespoon vegan butter
1/4 cup gluten-free 1:1 baking mix or all-purpose flour
2 tablespoons granulated stevia or natural sugar
1/4 teaspoon baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/8 teaspoon ground allsice
1/8 teaspoon freshly grated black pepper
1/8 teaspoon ground cloves
1/8 teaspoon grated nutmeg (freshly grated if possible)
Pinch sea salt if vegan butter is unsalted)
2 tablespoons non-dairy milk
Optional: 1/4 teaspoon espresso powder dissolved in non-dairy milk
1 tablespoon unsweetened applesauce
1 teaspoon dark molasses
1/8 teaspoon vanilla extract
Garnishes:
2 tablespooons Silk vanilla Greek yogurt or Cocowhip (feel free to use your favorite brands, but I love these)
1 tablespoon chopped or halved walnuts or pecans

In microwave-safe mug, cup, or very small bowl, melt butter and swirl around sides. In another small cup or bowl, use a fork or mini whisk to combine all remaining ingredients until a smooth batter forms. Transfer to buttered vessel, gently smooth top, and microwave on high for 60 to 90 seconds, just until top is set. Serve warm topped with Silk vanilla Greek yogurt or Cocowhip and nuts, if desired.

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by betsy

Miso Butter Vegetable Soup (vegan & plant-based)

Miso Butter Vegetable Soup
Yield: 4 servings

So many people–including me–have been very sick this holiday season. A bowlful of colorful, flavorful antioxidants seemed in order, so I whipped this together for lunch today using what I had on hand…and I will keep making it year round, in sickness and in health!

Out of hot chili crisp, I reached for miso instead, and I am not mad about it. I like to serve this soup with both a spoon and chopsticks, though slurping the broth–and inhaling the steam–is perfectly acceptable.

1 tablespoon olive oil
1 small yellow or white onion, slivered
1 red or green bell pepper, seeded, stemmed, and slivered
10 ounces frozen riced cauliflower, cooked according to package directions (I microwave)
12 ounces mixed Asian vegetables, cooked according to package directions (I microwave)
8 ounces fresh baby spinach
4 ounces fresh arugula
2 cups vegetable stock
2 tablespoons yellow miso
1 tablespoon vegan butter
1 tablespoon dried tarragon
1/2 teaspoon Chinese Five Spice or Japanese Seven Spice or to taste
1/2 teaspoon garlic powder
Optional garnish: roasted and lightly salted cashews or peanuts

In large soup pot, heat oil over medium. Add onion and peppers and saute, stirring frequently 3 to 5 minutes or until tender. Add remaining ingredients in order–adding greens in batches if desired–and stir well until greens are wilted. Continue simmering, stirring often, until most of moisture is evaporated. Serve hot in bowls topped with nuts if desired.

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by betsy

The Best, Moistest Gingerbread Loaf (vegan & plant-based with gluten-free option)

The Best, Moistest Gingerbread Loaf (vegan & plant-based with gluten-free option)

Craving gingerbread, I studied recipe after recipe before making a loaf as a foodie friend’s Christmas gift. She live it, but, just tasting the batter, I thought it could be improved. I wanted more spice (so I added allspice and black pepper), more richness (I added a small amount of melted vegan butter along with the oil), and better balance for the tanginess from the applesauce (I added espresso powder). Honestly, it is perfection…and I hope you agree!

I had visions of swathing it in orange-bourbon-cinnamon cream cheese frosting, maybe with a hint of molasses, and, while that would be delicious, it needed nothing but a cup of tea on the side!

Notes:
A half recipe fits perfectly in a mini loaf pan (5¾” x 3¼”). Shorten baking time to about 35 minutes.

Discovering I was out of baking powder during one of my test batches, I looked up a substitute, it worked perfectly, and I included it below as an option.)

Recipe

2 1/4 cups 1:1 gluten-free baking mix (like Bob’s Redmill; I am not gf, but prefer it in rustic baked goods) or unbleached all-purpose flour
1/2 cup packed light or dark brown sugar (I prefer dark brown)
2 teaspoons baking powder (or sub 1/2 teaspoon baking soda and 1 teaspoon lemon juice)
1/2 teaspoon baking soda
2 teaspoons ground ginger
1 1/2 teaspoons ground cinnamon
1/2 teaspoon grated nutmeg (fresh grated if possible)
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/4 teaspoon sea salt
1/8 teaspoon freshly ground back pepper
1 cup non-dairy milk (I prefer unsweetened soymilk)
Optional (but recommended): 1 to 2 teaspoons espresso powder)
1/2 cup molasses (use blackstrap only if you want a very pronounced flavor)
1/2 cup unsweetened applesauce
1/4 cup vegetable oil
2 tablespoons vegan butter, melted (I use Myokos)
2 teaspoons vanilla extract

Preheat oven to 350 degrees. Oil a standard loaf pan (4.5 x 8.5″ or 5 x 9″). Place all dry ingredients in large mixing bowl: baking mix, brown sugar, baking powder, baking soda, and spices. Whisk together and make a well in center. Dissolve espresso powder in non-dairy milk, if using. Into well, pour all wet ingredients: non-dairy milk, molasses, applesauce, oil, vegan butter, and vanilla, and whisk into dry ingredients just until all lumps dissolve. Transfer into prepared pan, gently smoothing top. Bake 55-60 minutes or until wooden pick inserted deep into center comes out clean. Cool in pan 10 minutes. Invert onto plate and then onto wire rack so top is up. Cool slightly or completely before slicing. Reheat slices a few seconds in microwave, if desired.

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by betsy

Cheesy Creamed Spinach (vegan & plant-based healthful decadence)

I created this flavorful holiday-colored recipe last year for a Christmas brunch, and plan to reprise it this year, maybe with a sprinkle of pomegranate arils on top.

Cheesy Creamed Spinach

1 tablespoon olive oil or plant-based butter
1 medium yellow or white onion, diced
Pinch sea salt
1/4 cup water
2 large cloves garlic, minced
12 ounces fresh baby spinach leaves, processed in batches, until finely chopped (process and add as onions are finishing their sauté)
1 tablespoon flour whisked with 1 tablespoon cold water in a small container to make a slurry-paste
1/2 cup (4 ounces) Tofutti Better Than Cream Cheese (Plain or Smoked)
2 ounces plant-based cheese of choice (such as smoked gouda slices, torn into pieces, or shredded parmesan)
2 tablespoons nutritional yeast or 1 more ounce plant-based cheese
1/4 teaspoon freshly ground black pepper
1/4 teaspoon garlic powder
Optional garnish: sprigs of fresh rosemary or thyme

In large skillet, bring olive oil to shimmering over medium heat. Add onion and a pinch of sea salt, and sauté for about a minute. Add water, and continue cooking, stirring occasionally, until water evaporates and onion is very tender, about 3 minutes. Add garlic and sauté, stirring, for another 30 seconds to a minute.

Reduce heat to medium-low, process first batch of spinach leaves, and add to skillet, stirring well. When wilted, add second processed batch, and continue until all spinach is used. It will take about 3 to 4 batches in a large food processor.

Cook, stirring frequently, until most of moisture is released and evaporated. Add flour slurry-paste, stir well, and cook for a couple minutes, raising heat if desired. Add dollops of Tofutti Better Than Cream Cheese and the plant-based cheese of your choice, cooking, and stirring until completely melted and incorporated. Stir in nutritional yeast, black pepper, and garlic powder.

Serve immediately garnished, if desired, with a sprig of herbs, or cool, cover tightly, refrigerate until serving time, and reheat for 2 to 3 minutes in microwave.

*Created exclusively for #Tofutti Brands, Inc.

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by betsy

Bourbon Pecan Pie Bars or Tart (vegan, plant-based & gluten-free)

This was my contribution to our Friendsgiving at our dear friend and neighbor’s with her family and my bew favorite dessert.

But, I didn’t want dessert after our lunchtime feast, so I took some with us on a 90-mile drive to our weekend home in Southern Shores, NC, and enjoyed it the next day.

It travels well and is just as delicious plain with coffee or gussied up as a full-on dessert with plant-based ice cream or whipped topping and caramel sauce. Similarly, you can bake it in a straight-sided baking dish or a fluted tart pan for a fancier presentation.

For the Gluten-Free Crust:
2 cups gluten-free 1:1 baking mix
¼ cup natural sugar
½ cup melted coconut oil (or vegan butter)
Pinch sea salt

Preheat oven to 350 degrees. Spray a 9×9-inch baking pan with nonstick spray and line with parchment paper, allowing paper to hang over edges. Or use a tart pan sprayed with non-stick spray. In medium bowl, combine baking mix, sugar, and pinch sea salt. Add the melted coconut oil or vegan butterand stir the mixture with a fork until it forms a crumbly but moist dough. Press dough into bottom of prepared pan, spreading evenly with fingers or, my preference, bottom of a sturdy glass sprayed with nonstick spray. Bake 10 to 12 minutes. The edges may not turn golden, especially if using coconut oil.

For Pecan Filling:
1 cup maple syrup
1/2 cup brown sugar
1/4 cup full-fat coconut milk
2 tablespoons cornstarch
1 tablespoon ground flaxseed mixed with 2 tablespoon water in small cup or bowl (flax egg)
1 tablespoon bourbon
1 teaspoon vanilla extract
2 cups pecan pieces
1/2 cup or so pecan halves
Pinch sea salt
Toppings: plant-based vanilla or butter pecan ice cream, plant-based caramel sauce, and/or plant-based whipped topping, like Cocowhip

In a medium saucepan, combine maple syrup, brown sugar, and coconut milk. Cook over medium heat, stirring occasionally, until the sugar dissolves and the mixture starts to simmer. Reduce heat and simmer 3 to 5 minutes to thicken slightly. Whisk cornstarch into flax mixture to create a smooth slurry. Whisk slurry into syrup mixture, whisking constantly to prevent lumps. Cook, stirring frequently, for another 2 to 3 minutes or until the mixture thickens to a caramel-like consistency. Stir in pecan pieces, bourbon, vanilla extract, and pinch sea salt. Pour filling evenly over crust, using a wooden spoon or spatula to spread the pecans out evenly. Arrange pecan halves over top (I think diagonal rows are pretty). Bake 25 minutes, or until pecan filling is set and edges are slightly bubbling. Cover loosely with foil after 20 minutes if pecans are becoming too dark (so far, not necessary when I prepare them). Remove from oven and cool completely in pan. If using a tart pan with a removeable bottom, release by pressing on bottom from underneath and lifting out. Or lift them out of pan using parchment paper overhang.

Cool slightly or completely, cut into bars with a sharp knife, and serve topped as desired.

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by betsy

Pimento Cheese with Smoked Almonds & Scallions (vegan & plant-based)

Though you can leave it out, the recommended secret ingredient in this luscious pimento cheese spread–is…wait for it…riced cauliflower!

Why you ask? This recipe I used to love tastes like too much of a good thing to me now, including salt. The cauli stretches the spread, making it less rich and salty while adding texture without changing the irresistible tangy and smoky flavor. But feel free to make it without if desired.

I enjoy it on celery sticks, crackers, or, here, cooked sweet potato rounds.

Pimento Cheese with Smoked Almonds & Scallions (vegan & plant-based)

8 ounces shredded plant-based cheddar-style cheese
Optional: 10 ounces frozen riced cauliflower, cooked according to package directions, and cooled
1-4 ounce jar diced pimentos, drained
3/4 cup smoked almonds, finely chopped
1 bunch scallions or green onions, trimmed and thinly sliced
3/4 cup plant-based mayonnaise, or to taste for desired texture
1/8 teaspoon garlic powder
Pinch sea salt if needed
Freshly ground black pepper to taste (I like lots of pepper)

In large bowl, stir together all ingredients until completely combined. Adjust mayo and seasoning as desired. Refrigerate, covered, until serving time.

Note: The spread in photo was made without pimentos, as I didn’t have any, and it was still delicious.

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