Tag Archives: Vegan

Pasta with Carrot Miso Sauce

Looks like perfect M&C, but it's vegan and umami-ful.
Dinner for 2, sauce for 4
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8 ounces orecchiette or other short pasta
2 shallots
4-6 garlic cloves
3 medium carrots
1/4 cup raw cashews
3 TBL while miso paste
1/2 cup carrot tops &/or parsley
1 lemon
1/2 cup olive oil
1/4 cup panko

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
  • 1/4 cup raw cashews
  • 2 cups water
  • 1/2 tsp salt
  • black pepper to taste

and bring to a boil. Cover, reduce the heat to low, and let simmer for about 15 minutes, until the carrots are fork-tender. Stir in

  • 3 TBL white miso paste

The miso doesn’t have to dissolve completely. Let cool for 5-10 minutes.

While it’s cooling, start cooking

  • 8 ounces orecchiette or other short pasta

in well-salted boiling water. Make a gremolata: Chop together finely (by hand, food processor or mini-chop)

  • 1/2 cup carrot tops &/or 1/2 cup parsley
  • zest of 1 lemon
  • 1 small garlic clove (center sprout removed if you want it less sharp)

Mix in some olive oil (it should be moist but not runny) and add salt to taste.

Now’s also as good a time as any to brown

  • 1/4 cup panko

tossing it few a few minutes over medium heat in a small skillet. Set aside.

Spoon the carrot-miso mixture into a blender and blend it until creamy and silky smooth, about 60-90 seconds starting on a low speed then high.

Drain the pasta and toss it with about half of the carrot-miso sauce. Save the other half of the sauce for another day; it freezes well.

Divide into bowls, sprinkle on some toasted panko and top with some gremolata.

Inspired by a recipe from feastingathome.com.

Chocolate Cake of My Dreams

I had a dream that involved a chocolate cake. The next day I felt compelled to make one. You can mix this cake faster than your oven will heat up.
Makes one loaf
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1/4 cup cocoa powder
11/2 cup flour
3/4 cup sugar
1 tsp baking soda
1 TBL instant coffee
1/3 cup vegetable oil
1 tsp vanilla
1 tsp white vinegar

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 I got myself 2 slices. This recipe isn’t quite as good as the cake of my dreams, but I bet if you add some chocolate chips to the recipe it might be!

One more note: I adjusted the original recipe in some minor ways, but in particular, I reduced the sugar. Got a sweet tooth? Add some sugar back in, or add some chocolate frosting, or both.

Preheat the oven to 350º F. Grease an 81/2 x 41/2-inch loaf pan. Cut a rectangle of parchment paper the size of the bottom of the pan, and place it inside the pan.

In a large mixing bowl, measure

  • 1/4 cup cocoa powder
  • 11/2 cup flour
  • 3/4 cup sugar
  • 1 tsp baking soda
  • 1 TBL instant coffee
  • 1/2 tsp salt

In a quart liquid measure or bowl, combine

  • 11/4 cups water
  • 1/3 cup vegetable oil
  • 1 tsp vanilla
  • 1 tsp white vinegar

Using a whisk (or large spoon if you don’t have a whisk), combine the dry ingredients. Pour all the liquid ingredients into the dry ingredients and stir until everything is mixed completely. You do not need to beat it a lot, just stir until it’s a smooth batter.

Pour the batter into the prepared pan and place in the oven. It will take up to 50 minutes to bake, but I’d start checking it after about 40 minutes. A toothpick inserted should come out with moist crumbs and the top should spring back when you press on it gently.

Let cool in the pan for 10 minutes before transferring to a rack. Remove the parchment paper when you take the cake out of the pan.

Inspired by a recipe (https://cookienameddesire.com/chocolate-loaf-cake/) from the Cookie Named Desire site.

Fennel with White Beans and Tomato

This started out as a fish main dish, but after tasting it, we decided to just have it as a vegetable dish. Side or main? Who knows.
Make 4 servings
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olive oil

fennel bulb

1 medium onion

1/2 cup white wine

4 roma tomatoes (or other varieties)

3-4 cloves of garlic

chili flakes

saffron threads

pastis (Pernod, Ricard, etc.)

1 cup of stock (fish, chicken, vegetable) or bean-cooking liquid

11/2 cups cooked white beans

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
  • 3/4 tsp salt

and cook until tender. Add more oil if needed and add

  • 3-4 cloves garlic, minced or sliced

Cook briefly, add

  • 1/2 cup white wine

Bring briefly to boil and add

  • 4 Roma or an equivalent volume of other tomatoes, cored and diced
  • chili flakes, to tast
  • pinch saffron threads
  • splash of pastis
  • 1 cup fish, chicken or vegetable stock (see note, below)
  • 11/2 cups beans

Let simmer together until tomatoes are cooked down. (In the original recipe, you’d add fish at this point and just cook until the fish is cooked through.) Taste for salt and pepper.

Note: You can use the bean cooking liquid instead of the stock if you prefer.

Adapted from a recipe in The Zuni Cafe Cookbook by Judy Rodgers.

Honey Cake Crisps

A crunchy twice-baked cracker-cookie, inspired by Trader Joe's Ginger Crisps and my grandmother's honey cake. There is a vegan version given as well.
Makes many dozens, depending on the thickness of the slices.
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21/4 cups flour

3/4 tsp baking powder

3/4 tsp baking soda

1/2 tsp ground ginger

1/4 tsp ground nutmeg

1/4 tsp ground cinnamon

1/8 tsp ground cloves

1 cup of broken-up pieces of pecans

1 egg

1/3 cup brown sugar

1/3 cup canola oil

3/4 cup honey

3/4 cup tepid, strong coffee (or 2 TBL instant espresso coffee)

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

  • 3/4 cup strong coffee

ATTN Alternatively you can dissolve 2 TBL instant espresso coffee in 3/4 cup hot water. Set the coffee aside and let it cool to room temperature.

In a small bowl, combine

  • 21/4 cups flour
  • 1/2 tsp salt
  • 3/4 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp ground ginger
  • 1/4 tsp ground nutmeg
  • 1/4 tsp ground cinnamon
  • 1/8 tsp ground cloves

ATTN I replaced half the flour with whole wheat and will use 100% whole wheat next time. Adjust the mix of spices to your liking.

In the mixer, beat

  • 1 egg
  • 1/3 cup brown sugar
  • 1/3 cup canola oil (or other neutral oil)
  • 3/4 cup honey

Add half of the dry ingredients and mix as little as needed to blend everything together. Add the tepid coffee and as soon as that’s mixed in, beat in the remainder of the dry ingredients. By hand, stir in

  • 1 cup of broken-up pecan (or walnut) pieces

Place the batter in the prepared loaf pan. Bake for about 75 minutes or until a cake tester comes out completely dry. If the top gets dark after about 50 minutes, cover the top loosely with foil. The cake will be over-baked by normal standards but it will make it easier to slice.

Cool the cake in the pan for 10 minutes and then remove from the pan and transfer to a rack. When it’s completely cooled, cut the cake lengthwise, then cut super-thin slices. I have an electric slicer to it was pretty easy to do.

Place the slices on wire racks and bake in a 200º F oven until thoroughly dry. Turning them over once at the midpoint will speed the drying process. Slices that sat out overnight were dry in 20 minutes; freshly cut slices took about 40 minutes to dry.

To make a vegan version, instead of the egg, beat (with a whisk)

  • 1/4 cup liquid from cooked (or canned) beans
  • 1/4 tsp cream of tartar

When it becomes foamy, add in

  • 1 tsp sugar

The mixture will thicken but don’t try to turn it into anything thick and fluffy (although that’s possible to do). Use this in place of the egg in the recipe above.

Adapted from a honey cake recipe in Maida Heatter’s Book of Great Desserts.

Pumpkin Seed Hummus

Makes about 2 cups

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2 cups pumpkin seeds, toasted

2 large garlic cloves

2 cloves garlic

2 Tbl Dijon mustard

1/2 cup rice vinegar

3/4 cup flavorless vegetable oil

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
  • 1/2 cup rice vinegar

and pulse to combine. With the motor running, slowly drizzle in

  • 3/4 cup flavorless vegetable oil

Drizzle in

  • 1/4 cup hot water, or more if needed

processing until it is the consistency of thick hummus. Season to taste with

  • salt and pepper

Transfer to a serving bowl. Cover and refrigerate until ready to serve.

Cranberry Walnut Buckwheat Shortbread

Tasty, simple, and quite delicate. Also vegan and gluten-free.
Makes about 30 cookies

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1/2 cup coconut oil (or substitute Crisco, vegan margarine, etc.)

1/4 cup maple syrup

1 tsp vanilla extract

1 cup buckwheat flour

1/2 tsp cinnamon

1 cup finely chopped walnuts

1/2 cup dried cranberries

Preheat the oven to 350º F and lightly grease five 4-inch tart pans (see note at end).

In a stand mixer, combine

  • 1/2 cup coconut oil
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract

Add

  • 1 cup buckwheat flour
  • 1/2 tsp salt
  • 1/2 tsp cinnamon

Mix until the dough is smooth. Add

  • 1 cup finely chopped walnuts
  • 1/2 cup dried cranberries

and mix on low to incorporate. Press the dough into the tart pans and bake for 20 minutes, or until starting to get dark around the edges. Slice each into 6 triangles while still warm, then let cool completely.

Note: The original recipe (adapted from Gluten-Free and Vegan Holidays by Jennifer Katzinger) calls for one 9-inch tart pan, sliced into 10 triangles. These light, fragile cookies break easily which is why I suggest smaller pans and cookies.

Curried Cauliflower & Potato Soup

Roasting the cauliflower first adds depth. Some tomato and coconut milk give the broth a rich, silky texture.
Makes about 3 quarts

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2 tsp coriander

2 tsp cumin

11/2 tsp cinnamon

11/4 tsp turmeric

pinch cayenne pepper

1 small head cauliflower

2 TBL olive oil

1 large onion

1-2 carrots (for 1 cup diced)

3 large cloves garlic

11/2 tsp grated fresh ginger

1 tsp red chile pepper flakes

1 (14-16 ounce) can whole tomatoes, or no-salt tomato sauce

4 cups vegetable broth

2-4 russet potatoes (3 cups diced)

2-4 sweet potatoes (3 cups diced)

1 (14-ounce) can coconut milk

1 large lime

1 bunch cilantro

Preheat oven to 450ºF.

In a small bowl, combine

  • 2 tsp coriander
  • 2 tsp cumin
  • 11/2 cinnamon
  • 11/4 tsp turmeric
  • 11/4 tsp salt
  • 3/4 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 spice mixture and toss again. Spread in a single layer on a rimmed baking sheet. Roast the cauliflower until the edges are browned, 15 to 20 minutes. Set aside.

Meanwhile, in a large pot heat the remaining

  • 1 TBL olive oil

over medium-high heat. Add

  • 1 large onion, chopped
  • 1 cup diced carrot

and cook, stirring often, until starting to brown, 3-4 minutes. Reduce heat to medium and cook a few minutes more, stirring often, until the onion is soft. Add

  • 3 large cloves garlic, chopped
  • 11/2 tsp grated (or minced) fresh ginger
  • 1 tsp red chile pepper flakes
  • the remaining spice mixture

Cook, stirring, for 1 minute more.

Stir in

  • 1 (14-16 ounce) can whole tomatoes, or no-salt tomato sauce

scraping up any browned bits and breaking up the tomatoes, and simmer for 1 minute. Add

  • 4 cups vegetable broth
  • 3 cups diced peeled russet potatoes (1/2-inch)
  • 3 cups diced peeled sweet potatoes (1/2-inch)
  • 2 tsp lime zest
  • 2 TBL lime juice

Cover and bring to a boil over high heat. Reduce heat to maintain a gentle simmer and cook, partially cover and stirring occasionally, until the vegetables are tender, 35 to 40 minutes.

Stir in

  • 1 (14-ounce) can coconut milk
  • the reserved roasted cauliflower

Return to a simmer to heat through. Serve garnished with cilantro.

Autumn Soup

Indian flavors and fall vegetables make a great combination
6 to 8 servings

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olive oil

large bunch leeks

small pumpkin or butternut squash

2 turnips

1/2 pound potatoes

red pepper flakes

ground cumin

garam masala

fenugreek leaves (dried or fresh)

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 1/2-inch dice
  • 11/2 cups (8 ounces) turnip, peeled and cut into dize
  • 1 cup (8 ounces) potato, peeled and cut into dice

Add water to cover (4 cups) plus

  • 1 tsp salt
  • red pepper flakes to taste
  • 1 tsp ground cumin
  • 1 tsp garam masala
  • 1 TBL dried fenugreek leaves (or more, if fresh)

Bring to a simmer and cover to cook for 45 minutes. Check to see if vegetables are tender. Puree when done. Adjust seasonings, adding lemon juice if desired.

 

No-Knead Pizza Dough

Simple as can be. The recipe readily scales up for a bigger crowd.
Makes two 11-inch pizzas

Shopping List

Type “00” soft wheat flour

Yeast

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 11/2 tsp salt
  • 1/16 to 1/8  tsp yeast

Regarding the yeast, for a 6-pizza recipe, you need about 1/2 tsp yeast, so go easy and don’t worry about being too precise. Stir the dry ingredients together. Add

  • 1 cup cold water

Stir until a ball forms. Transfer it to a clean bowl and cover with plastic wrap or a lid. Let sit for 18 to 24 hours and leave at room temperature.

After the rising time, the mixture will look a bit bubbly. Gently dump it onto a floured board, shape into a rectangle. Divide into separate pieces for each pizza (two in this case). For each piece, pull the four corners into the center. Smooth into a ball, dust with flour and place on work surface with the seam down. Let rest for 1 hour covered with plastic wrap or a damp towel.

ATTN If you’re working ahead of time, you can place the balls of dough in the refrigerator for up to 3 days. When you’re ready to use the refrigerated dough, remove it from the fridge one or two hours before you’re ready to bake.

Dual Pizza Stones
Dual pizza stones transmit the heat better.

Start preheating the oven. I bake my pizza on a pizza stone with ATTN another pizza stone on a shelf about 4 to 6 inches above it. I bake at the highest temperature, 550º F convection in my case, so it takes almost an hour for the oven to heat up and for the stones to get thoroughly hot. Be sure to wait until the stone(s) heat up completely.

Form the pizza by gently forming into a circle, handling the dough as little as possible. Be sure to leave a bit of an edge around the pizza to form a crusty edge. Stretch the dough to an 11-inch round. Transfer the shaped dough to a baker’s peel that is generously coated with cornmeal. Top the dough with ingredients. Bake for 61/2 minutes (adjusting for your own oven’s temperature).

When ATTNscaling up this recipe to make more pizzas, use this guide. Per pizza 160g flour, scant 3/4 tsp salt, speck of yeast (keep reading), and 1/2 cup water. For 6 pizzas the proper amounts are 1kg of flour, 4 tsp salt, 1/2 tsp yeast and 3 cups water.

This caramelized onion pizza (pictured above) is made by slow-cooking chopped onions in olive oil. Cover the dough with mozzarella and bits of shaved romano cheese and then cover with a thick layer of the golden onions. Follow baking directions above.

Inspired by

 

Coconut Mango Pudding

Inspired by an idea for a non-dairy no-cook pudding by Mark Bittman.
5 or 6 servings

Make a simple syrup using

  • 1/2 cup water
  • 1/2 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

  • 3/4 cup coconut oil

In a blender, combine

  • 8 ounces silken tofu

along with the syrup. Process briefly. Add

  • 11/2 cup mango chunks (I used defrosted frozen mango)

Process until it’s thoroughly blended and no sign of any mango pieces remains. Add the coconut oil and process until blended. Pour into individual serving dishes and chill until solid, about 30 minutes.

The original recipe was for a chocolate pudding that used the fat from the chocolate to cause it to solidify when it got cold. Coconut oil is another product that does the same thing. I was suspect of using coconut oil until I read this article.

Cabbage with Mustard Seeds and Coconut

Makes 2-4 servings

  • 1 TBL mustard oil
  • 1 TBL black mustard seeds
  • 2+ curry leaves
  • 1 medium head cabbage, cored and shredded
  • 1 tsp salt
  • 1/2 tsp sugar
  • 1 tsp chili pepper flakes
  • 4 fresh hot green chilies, cut into long thin strips
  • 1/31/2 cup grated desiccated coconut, unsweetened
  • ground coriander + turmeric as desired

Heat the mustard oil in a large frying pan. Add the mustard seeds and curry leaves. When the seeds turn gray and start popping (a few seconds), add the cabbage, salt and sugar.

Toss the cabbage quickly in the oil until it’s lightly coated with oil. Add the coconut, green chili, pepper flakes, coriander and turmeric. Stir 2-5 minutes until the cabbage turns bright green and slightly wilted; it should remain somewhat crunchy.

Serve with Basmati rice.

 

Carrot and Turnip Slaw with Dill

This is simple but surprisingly tasty and refreshing. It looks especially good if you happen to find turnips with purple flesh.

Peel and grate 1 lb. of carrots and 1/2 lb. of turnips. Toss with 2 TBL of chopped fresh dill. Whisk together 1/4 cup sherry vinegar, 2 TBL olive oil, 1/4 tsp cumin, 2 small garlic cloves finely grated, 1/2 tsp dried red pepper, 1 tsp kosher salt, 1/2 tsp pepper. Pour the dressing over the vegetables, toss until the slaw is evenly coated, cover and chill 1 hour or up to 2 days.

This is based on a recipe from Matt Lee and Ted Lee.

Cabbage and Ginger Slaw

This is an incredibly refreshing salad.

Makes 8 to 12 servings, depending on your guests

6 cups finely shredded Napa cabbage

1 large red bell pepper, cleaned and finely sliced

2 cups shredded carrots

1/2 cup finely slivered pickled ginger

1/2 cup seasoned rice vinegar

Mix all the ingredients together. If making ahead, chill up to six hours, but it is definitely better the fresher it is. We prefer to mix it all together just before our guests arrive.

Adapted from Sunset Recipe Annual, 1996 Edition