Tag: Vegan

  • Pasta with Carrot Miso Sauce

    Heat a little olive oil in a medium saucepan over medium heat. Saute 2 shallots, rough chopped 4-5 garlic cloves, rough chopped until fragrant and starting to turn lightly golden, but they shouldn’t brown. Add 2 heaping cups carrots, thinly sliced ¼ cup raw cashews 2 cups water ½ tsp salt black pepper to taste […]

  • Chocolate Cake of My Dreams

    Chocolate Cake of My Dreams

    I had a dream about a meal in a restaurant with self-service dessert. There were two options and someone at our table came back with a piece of cake that didn’t look appealing. My cousin returned with 5 slices of a dark chocolate loaf cake; they were all for her. The cake looked great and […]

  • Fennel with White Beans and Tomato

    Cut into wedges 1 fennel bulb In a large frying pan, heat 2 glugs olive oil Fry fennel until golden. Lower heat and add 1 medium onion, diced ¾ tsp salt and cook until tender. Add more oil if needed and add 3-4 cloves garlic, minced or sliced Cook briefly, add ½ cup white wine […]

  • Honey Cake Crisps

    Honey Cake Crisps

    If you want to make a vegan version of this recipe, see the note at the end. Butter and flour a 9x5x3-inch loaf pan. Preheat oven to 325º F. Brew ¾ cup strong coffee Alternatively you can dissolve 2 TBL instant espresso coffee in ¾ cup hot water. Set the coffee aside and let it […]

  • Pumpkin Seed Hummus

    Place in a food processor or a blender 2 cups toasted pumpkin seeds 2 large garlic cloves Pulse until uniformly ground, scraping down the sides as needed. The mixture will be rough and sandy looking. Add 2 Tbl Dijon mustard ½ cup rice vinegar and pulse to combine. With the motor running, slowly drizzle in […]

  • Summer Squash with Mint

    Summer Squash with Mint

    The measurements in this recipe are vague. Don’t let it throw you. When shopping, look for the squash with the smallest diameter. They should be cylindrical in shape more than bulging or the seeds will overwhelm the results. Using careful knife skill, a mandoline or other gadget, cut very small summer squash (1 per serving) […]

  • Cranberry Walnut Buckwheat Shortbread

    Cranberry Walnut Buckwheat Shortbread

    Preheat the oven to 350º F and lightly grease five 4-inch tart pans (see note at end). In a stand mixer, combine ½ cup coconut oil ¼ cup maple syrup 1 tsp vanilla extract Add 1 cup buckwheat flour ½ tsp salt ½ tsp cinnamon Mix until the dough is smooth. Add 1 cup finely […]

  • Curried Cauliflower & Potato Soup

    Preheat oven to 450ºF. In a small bowl, combine 2 tsp coriander 2 tsp cumin 1½ cinnamon 1¼ tsp turmeric 1¼ tsp salt ¾ tsp pepper pinch cayenne pepper In a large bowl, toss 1 head of cauliflower, cut into small florets (about 6 cups) 1 TBL olive oil Sprinkle with 1 TBL of the […]

  • Autumn Soup

    Saute 4 cups (12 ounces) chopped leeks (white part), cleaned of any sand in a glug of olive oil When tender, add 4 cups (18 ounces)  peeled pumpkin (or butternut squash), cut into ½-inch dice 1½ cups (8 ounces) turnip, peeled and cut into dize 1 cup (8 ounces) potato, peeled and cut into dice […]

  • No-Knead Pizza Dough

    No-Knead Pizza Dough

    Measure the flour by weight: you can scale this recipe up. See the note at the end. In a bowl, measure 320g type “00” soft wheat flour scant 1½ tsp salt 1/16 to ⅛  tsp yeast Regarding the yeast, for a 6-pizza recipe, you need about ½ tsp yeast, so go easy and don’t worry […]

  • Aloo Gobi (Potatoes and Cauliflower)

    Wash, trim and cut into medium-sized florets 1 medium-size head of cauliflower Grate 2-inch piece of peeled ginger 3 or 4 cloves of garlic Place in a small (2-cup) bowl and add 1 TBL ground coriander ¼ tsp turmeric ½ tsp Kashmiri chili powder or paprika ½ tsp hot chili powder 1 tsp salt ½ […]

  • Coconut Mango Pudding

    Make a simple syrup using ½ cup water ½ cup sugar When it comes to a boil, stir and verify the sugar is dissolved. Remove from heat to cool a bit. Warm just enough to liquify ¾ cup coconut oil In a blender, combine 8 ounces silken tofu along with the syrup. Process briefly. Add […]

  • Cabbage with Mustard Seeds and Coconut

    1 TBL mustard oil 1 TBL black mustard seeds 2+ curry leaves 1 medium head cabbage, cored and shredded 1 tsp salt ½ tsp sugar 1 tsp chili pepper flakes 4 fresh hot green chilies, cut into long thin strips ⅓-½ cup grated desiccated coconut, unsweetened ground coriander + turmeric as desired Heat the mustard […]

  • Carrot and Turnip Slaw with Dill

    Peel and grate 1 lb. of carrots and ½ lb. of turnips. Toss with 2 TBL of chopped fresh dill. Whisk together ¼ cup sherry vinegar, 2 TBL olive oil, ¼ tsp cumin, 2 small garlic cloves finely grated, ½ tsp dried red pepper, 1 tsp kosher salt, ½ tsp pepper. Pour the dressing over […]

  • Cabbage and Ginger Slaw

    Makes 8 to 12 servings, depending on your guests Adapted from Sunset Recipe Annual, 1996 Edition