This burst of spring in a bowl is as quick and easy as it is nutritious thanks to a combination of fresh, frozen, and canned ingredients, including nine green vegetables. *Note: You can substitute fresh or frozen green beans and peas; just adjust cooking time and add about 1 cup vegetable stock.
2 tablespoons olive oil 1 bunch green onions, thinly sliced 6 celery hearts, diced 8 ounces diced green bell pepper 1 bunch asparagus, cut in half, bottom half discarded and remainder cut into 1-inch pieces 10 ounce bag shaved Brussels sprouts 4 ounce can mild green chilies with juice 1 tablespoon 21 Spice Salute (from Trader Joe’s but can sub 1/2 teaspoon each 6 dried Italian-leaning spices, e.g.: basil, marjoram, oregano, tarragon, thyme, rosemary) 2 large cloves garlic, minced Sea salt to taste *15.5 ounce can green beans, undrained *15.5 ounce can green peas undrained 5 ounces baby spinach 10 ounce bag riced cauliflower, cooked in bag according to directions 15.5 ounce cannellini beans with liquid 1 tablespoon tomato paste 2 tablespoons sweet pepper brine (or sub bread and butter pickle brine), 15-ounce can lite coconut milk, 1/2 cup dry white wine, e.g. chenin blanc-viognier
In large soup pot over medium, heat olive oil to simmering. Add all raw ingredients + green chilies, spices, garlic, and sea salt to taste, and saute 3 to 5 minutes or so until tender. Add remaining ingredients, one at a time, stirring well, and cook until spinach is wilted and flavors are married. Adjust salt as desired. Serve hot topped with Pistachio Gremalota.
Pistachio Gremalota
Stir together equal amounts chopped parsley, lemon zest, and chopped pistachios, about 2 tablespoons each.
With a texture that lies enticingly at the crossroads of cornbread and corn pudding, everyone will be going back for seconds. And it delicious hot or room temperature.
1 tablespoon vegetable oil 1.5 boxes Jiffy Vegetarian Corn Muffin Mix (but it is actually vegan) 3/4 teaspoon baking powder 3/4 teaspoon baking soda 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 cup vegan sour cream (I like Tofutti when I can find it) 1-15.5 ounce can creamed corn 1-15.5 ounce can yellow sweet corn, drained 1 tablespoon pickled jalapeno brine 1/2 cup shredded vegan cheddar-style cheese 4 green pickled jalapeno peppers, halved lengthwise and then thinly sliced (about 1/4 cup; but use more to taste if desired) + 2 more halves or 1 whole, red or green, sliced a little thicker for garnish 1/4 cup vegan butter, melted, divided 1 tablespoon agave nectar
Preheat oven to 400. Pour oil in 10-inch skillet and place skillet in oven while it preheats. In large bowl, stir together all ingredients, using only 2 tablespoons melted butter. Carefully remove skillet from oven, swirl to coat bottom with hot oil, transfer batter into skillet, gently smooth surface, and arrange remaining sliced jalapenos on top. Whisk together remaining melted butter and agave nectar and drizzle evenly over top. Bake about 45 minutes or until golden on top and crispy around edges. The texture is a delectable cross between cornbread and corn pudding but is sliceable.
At our school, each teacher is assigned a group of students with whom we enjoy a communal meal every other day. This changes quarterly, and we dine with our Advisory Groups on alternate days throughout the year.
Our new groups started just after winter break, and mine has come together–boys and girls–over cookies!
It started because two girls engaged me in a conversation about cooking and baking. I asked a favorite recipe to bake, and one said Chocolate Crinkle Cookies, a childhood favorite of mine too. I asked if they had ever tried Red Velvet Crinkle Cookies, they had not, so I made some for them. Everyone devoured them–politely taking several with a napkin–and even boys from other tables came over and asked if they could have some. The answer, “Of course!”
Last week, they mentioned Banana Bread Cookies with Chocoate Chips and Walnuts, so with Monday a holiday and more time for baking, I did some research, tweaked a recipe I found, added a thick frosting-like glaze, and took them to lunch on Tuesday. It was so cold, I “refrigerated” them in my car!
There was not a cookie left standing with my group–politely–taking ones for themselves and friends and, again, kids stopping by to ask if we would share…and yes we would!
The best part is the connection and conversation around the cookies…the Three Cs!
Note: I always warn of nuts as even Miyoko’s vegan butter is made from cashews.
Bread Cookies with Chocolate Chips & Walnuts (vegan & plant-based w/ gf option) Yield: 12 cookies
Cookies: 2-6-inch long very ripe bananas 1/2 cup packed dark brown sugar 1/4 cup natural granulated sugar 1/3 cup vegan butter, melted (I love Miyoko’s) 1 teaspoon vanilla 1/2 teaspoon baking soda 1/2 teaspoon ground cinnamon 1 1/4 gluten-free 1:1 baking mix (Bob’s Red Mill is my choice) or all-purpose flour Pinch salt if not using salted vegan butter 1/2 cup vegan chocolate chips (check to see if they are gluten/allergen-free if necessary) + more for garnish if desired 1/4 cup chopped walnuts + more for garnish (or use 12 halves for garnish)
Preheat oven to 350 degrees. Line a large cookie sheet with Silpat or parchment paper. In large bowl of electric mixer, beat banana and sugars on medium speed until creamy and smooth. Add remaining ingredients, except chocolate chips and nuts, and beat on low speed until completely combined, scraping down sides of bowl as necessary. Avoid over beating, especially if using all-purpose flour. Fold in chocolate chips and nuts. Use a cookie scoop or tablespoon to make twelve 2-tablespoon size mounds, 2 inches apart. Bake about 5 minutes, press down tops with a spatula to about 1/2-inch thick, and bake for another 6 to 8 minutes or until lightly brown and set. (Sometimes I press down again.) Cool, spread with about a teaspoon of glaze, and garnish as desired with chocolate chips and walnuts.
Glaze: 2 tablespoons (1 ounce) vegan cream cheese, at room temperature, or microwaved a few seconds until very soft 1 tablespoon vegan butter, at room temperature, or microwaved a few seconds until very soft 1/8 teaspoon vanilla extract 1/4 cup confectioner’s sugar (check to make sure it is gluten-free if necessary)
Whisk together in a small bowl to make a thick glaze.
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.
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.
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.
As we in Coastal Virginia prepare for a January Arctic blast from Siberia(!), a warm-you-from-the-inside-out soup is on my mind. With inspiration from Mexican cuisines, redolent of cumin and coriander, this meal-in-a-bowl needs served with nothing other than a spoon. Enjoy!
2 tablespoon olive oil 1 small onion, diced 1 red or orange bell pepper, diced or thinly sliced 1/8 teaspoon each sea salt and freshly ground black pepper 3 cloves garlic, minced 1 tablespoon tomato paste 2 teaspoons ground coriander or to taste 1 teaspoon ground cumin, or to taste 2 links vegan sausage, preferably chipotle or chorizo flavored, sliced 1/4-inch thick 10 ounces frozen riced cauliflower, cooked according to package directions (I use the microwave) 2 cups cooked corn, canned (1-15.5 ounces, rinsed and drained), fresh, or frozen 2 cups vegetable stock 1-15.5 ounce can lite coconut milk 8 ounces chopped kale or baby kale Optional garnishes: crumbled vegan feta, chopped parsley or cilantro
In large soup pot or Dutch oven, heat olive oil over medium. Add onion, 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, 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 with a generous garnish of crumbled vegan feta and herby cilantro or parsley.
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.
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.
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.
