BLT Pasta (vegan & plant-based)

Yield: 2 servings with accompaniments

My riff on a classic BLT sandwich, right down to the Mayo-based sauce, is quick, easy, and filling. Oh, and irresistible.

I make it with Shiritaki noodles–only 0 to 10 calories depending on the type for the whole 8 ounce package–and Walton Farms no-calorie mayo. (The mayo isn’t great on its own, but quite nice with other strong flavors.)

I use tempeh “bacon,” kale in place of lettuce, and griddled cherry tomatoes. A BLT isn’t a BLT without mayo, so the sauce is a Sizchuan Hot Chili Oil Aioli, hence the chopsticks.

2 tablespoons mayo (I use Walton Farms no-calorie mayo)

1 tablespoon Hot Chili Oil, divided (I buy Spicy Chili Crisp on the Asian food aisle at Kroger, decant into a larger jar, and add more oil–sometimes a blood orange-infused olive oil–sea salt, and sliced garlic softened 30 seconds in microwave)

6 slices tempeh bacon

6 tri-color cherry tomatoes, halved

4 ounces dry pasta, cooked (I use an 8 ounce package of 0 to 10-calorie Shiritaki spaghetti, drained)

1 lightly packed cup baby kale or spinach

Sea salt and freshly ground black pepper to taste

In a medium microwave-proof bowl, whisk together mayo and 2 teaspoons chili oil; set aside. In a skillet or grill pan heated over medium to medium-high, griddle tempeh and tomatoes, cut side down, turning tempeh once, until heated through. You may need to remove tomatoes first, as they should still hold their shape. Drain pasta, add to bowl with aioli, and top with kale. Microwave for 1 to 2 minutes or until heated through and kale is slightly wilted. Stir well with a fork to distribute the sauce evenly. Cut tempeh into bite-size pieces and add along with tomatoes, sea salt and freshly ground black pepper. Toss gently to combine and serve drizzled with remaining teaspoon of hot chili oil.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganpasta #plantbasedpasta

Cuban-Asian Fusion Nachos + Hot Chili Oil Hack (vegan & plant-based)

Yield: 2 servings

These deliciously different–but not bizarre–nachos substitute plantains for corn chips and infuse the tasty black bean topping with a hint of coconut milk, orange, and spice from my new obsession: Sizchuan Hot Chili Oil. No one will judge if you drizzle more of the addicting oil over the top.

1/2 large yellow onion, thinly sliced

1-15 ounce can seasoned vegan black beans, including juice

3 ears grilled corn, kernels cut from cob

1 cup lightly packed baby spinach or kale leaves

1/2 teaspoon ground cumin

1/2 teaspoon smoked paprika

1/4 teaspoon turmeric

Sea salt to taste

1/4 to 1/3 coconut milk (I use lite, but regular is more flavorful)

1 generous tablespoon Sizchuan Hot Chili Oil, made with blood orange-infused olive oil (see my hack below)

2 servings packaged plantain chips

Toppings: white vegan cheese like mozarella, halved tri-color cherry tomatoes, vegan sour cream, minced cilantro

In large skillet over medium heat, dry saute onion, stirring frequently, until starting to soften and color. Add all remaining ingredients, except chips and toppings, and cook, continuing to stir frequently, until onion is softened, greens are wilted, mixture is heated through, and flavors are married. Divide chips between 2 plates, spoon half of bean mixture over each, top as desired, and serve immediately.

Note: After topping with cheese, you can run nachos under broiler or pop into mic for 30 seconds before adding remaining toppings.

Hot Chili Oil Hack

1-8 ounce jar Lao Gan Ma: Spicy Chili Crisp (I purchase at Kroger or online)

4 to 5 cloves garlic, thinly sliced and softened by heating for 30 seconds in microwave

1/4 cup neutral vegetable oil

1/4 cup blood orange-infused olive oil (or another 1/4 cup oil + zest of 1/2 large orange

1/2 teaspoon sea salt or more to taste

Decant Spicy Chili Crisp into a larger jar, stir in remaining ingredients, cover, and chill. Stir before using; heat if desired. Delicious on virtually everything savory.

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Thai Coconut Cauliflower Curry–Quick & Lite (vegan and plant-based)

Yield: 4 servings

Hot Chili Oil is my new obsession. I made this curry as light–and tasty–as possible so I can spoon more of the peanuts in hot chili oil on top.

The dish is a sweet-spicy-salty celebration, both creamy and crunchy.

16 ounces bagged cauliflower hash (Kroger) or riced cauliflower
1-20 ounce can pineapple tidbits in juice (not syrup; do not drain)
1 red bell pepper, seeded and cut into small chunks
1 green bell pepper, seeded and cut into small chunks
1/4 cup sliced green onions
1-15.5 ounce can lite coconut milk (or regular for more flavor and fat)
2 tablespoons vegan fish sauce or more to taste (sold as vegetarian in Asian markets)
1 tablespoon soy sauce
1 tablespoon Thai red chili paste (e.g. Taste of Thai brand)
Sea salt to taste
Garnish: lightly roasted and salted peanuts heated with a generous amount of Hot Chili Oil to taste + fresh cilantro
Accompaniment: cucumber and onion salad (slice and combine vegetables with rice wine vinegar, sugar/granulated stevia blend/agave and sea salt to taste; I recommend red onion if available)

In a Dutch oven or large soup pot, combine all ingredients except garnishrs and accompaniment. Heat over medium-high until simmering. Reduce heat and simmer for 20 minutes or so, stirring frequently, until vegetables are cooked through. Serve garnished with cilantro and peanuts in hot chili oil accompanied by cucumber and onion salad alongside.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #veganthaicauliflowercurry #plantbasedthaicauliflowercurry #veganthai #plantbasedthai

Crispy Baked Cauliflower (with option to bathe in Hot Chili Oil) [Vegan & Plant-Based]

Yield:. 1 to 2 servings (depending on how hungry you are and whether you serve anything alongside)

1/4 cup vegan mayo (I used Walton Farms no-calorie)

1/4 cup all-purpose flour

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon smoked paprika

1/4 teaspoon ground turmeric

1/2 teaspoon sea salt

Approximately 25 cauliflower florets

Hot Chili Oil (see back below)

Preheat oven to 400 degrees. Line a baking sheet with foil or parchment paper. Place mayonnaise in a shallow carton or bowl. Whisk together remaining ingredients except cauliflower in a small deeper carton or bowl. Add cauliflower florets about three at a time to mayo and coat well using fingers. Drop into flour mixture, shake to coat, and place a couple inches apart on lined baking sheet. Repeat with remaining florets. Bake 15 minutes, turn, and bake 15 more minutes. Serve with sauce of choice or, do as I do and dip each floret quickly into hot chili, place on serving plate, sprinkle with sliced green onion and peanuts and serve immediately with chopsticks.

Hot Chili Oil Hack: purchase a prepared product, but decant into a larger jar, and add lots more oil, 5 large cloves sliced garlic softened for 30 seconds in microwave, and salt to taste. I love a neutral oil, but, when I discovered I was out, I learned that blood orange-infused oil is absolutely lovely with the chilies.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegancrispybakedcauliflower #plantbasedcrispybakedcauliflower

Healthier Carrot Cake with Bourbon-Cinnamon Cream Cheese Frosting (vegan & plant-based)

Yield: 1-6″ two-layer cake or 1-8″ one-layer cake

I still wonder how a cake this moist and delicious can only include 2 tablespoons oil. And if you choose Trivia Blend or Swerve brown sugar over regular, no one will ever know. But let’s talk about this frosting: after trying one bite of this version with no butter, shortening, or powdered sugar, I doubt I will ever go back. It is creamy, tangy, sweet, and can even be piped. What’s not to love?

1 and 3/4 cups all purpose flour
1 teaspoon pumpkin pie spice (basically, cinnamon and ginger) 1 teaspoon sea salt
1 teaspoon baking powder
1/2 teaspoon baking soda
1/3 cup brown sugar (I used Truvia Blend Brown Sugar; Swerve would also work well)
1/3 cup agave nectar
1/2 cup apple butter
2 tablespoons vegetable oil
1 cup shredded or fairly finely processed carrots 2/3 cup fairly finely chopped pecans
Optional but recommended: 1 tablespoon bourbon
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Cream Cheese Frosting (recipe follows)

Grease and flour a 6- or 8″ round cake pan. Preheat oven to 350 degrees. In large bowl, stir together all ingredients just until completely combined. Transfer into prepared pan, and gently smooth tip. Bake approximately 25 minutes for 8″ cake and 35 for 6″ cake or just until wooden pick inserted in center comes out clean. Cool 10 minutes on wire rack, run knife around edge of pan, and invert onto wire rack to cool completely. If making the 6″ two-layer cake, halve horizontally with a serrated knife. Frost between layers if making the layer cake, as well as top, and sides of cake. Decorate as desired with pecans. Serve immediately or cover and store in refrigerator. Best served at room temperature.

Cream Cheese Frosting:
8 ounces vegan cream cheese
1/3 cup agave nectar (or a little more to reach desired consistency)
1/2 teaspoon cinnamon
Optional but recommended: 1 teaspoon Bourbon
1 teaspoon vanilla extract
1/2 teaspoon almond extract

Decoration: toasted or plain finely chopped pecans and pecan halves

With an electric mixer, cream together all ingredients, except pecans, until fluffy. (Too little agave nectar may allow frosting to crack.)

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegancarrotcake #plantbasedcarrotcake #healthiercarrotcake #healthiercreamcheesefrosting

Rosemary – and Lavender – Infused Bourbon-Fig Ice Cream (vegan & plant-based)

Yield: 1 quart

This beautiful, silky, and delectable treat tastes like a salted caramel ice cream with subtle notes of rosemary, lavender, bourbon, and fig.

1 cup non-dairy milk, divided

3 tablespoons cornstarch or arrowroot powder

10 fresh figs, pureed until quite smooth

3/4 cup brown sugar (I actually used one 1/2 cup swerve reduced calorie brown sugar and 1/4 cup regular brown sugar)

1/2 to 1 teaspoon sea salt

2 cups soy creamer or non-dairy half and half (I use Silk brand)

Approximately 5 sprigs fresh rosemary, about 4 inches in length

1 tablespoon culinary lavender

2 teaspoons bourbon

1 teaspoon vanilla extract

1/2 teaspoon almond extract

In a small cup or bowl combine 1/4 cup non-dairy milk with cornstarch or arrowroot, whisking until smooth. In a medium saucepan, whisk together all remaining ingredients and place over medium heat. Once mixture begins to boil, whisk in soy milk and cornstarch mixture, and cook 1 to 2 minutes, whisking continually and lowering heat if necessary, until mixture is very thick. Poor mixture through a fine strainer, pressing firmly on solids to extract all flavors. Cool mixture to room temperature, and then refrigerate, covered, for 2 to 3 hours or longer. Freeze according to your ice cream maker’s instructions. Serve immediately as soft serve, or return to freezer to freeze more solidly. If too frozen when ready to serve, just soften at room temperature or in microwave for a few seconds.

#veganicecream #plantbasedicecream vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

Grilled Corn & Sweet Chili Aioli Dip (vegan & plant-based)

Yield: 2 servings

Dinner time arrived last night before I had a plan. Suddenly, I was famished.

While Bob deep fried pita triangles–only 30 seconds at 375 degrees–I opened the fridge to discover we had 3 cobs of grilled corn and sweet chili aioli: approximately equal parts commercially prepared sweet chili sauce and vegan mayo (I use Walton Farms no-calorie mayo…so I can have deep fried pita triangles) with a little fresh lime juice. So I whipped this together in a couple of minutes.

Grilled Corn Dip with Sweet Chili Aioli

Grilled corn cut from 3 cobs

6 Tri-color cherry tomatoes, cut into quarters or sixths

2 tablespoons, thinly sliced green onion

1 teaspoon minced fresh cilantro

Approximately 2 tablespoons sweet chili aioli or to taste (or 1 tablespoon vegan mayonnaise plus 1 tablespoon prepared sweet chili sauce and a squeeze of lime juice)

Sea salt, if needed, and freshly ground black pepper to taste

Place all ingredients in a medium bowl, start together with a fork, and serve with fried pita triangles, chips, crackers, or the vegetables slices and sticks of your choice. If not serving immediately, store in the refrigerator in an airtight container.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegancorndip #plantbaseddip #vegandip #plantbasedcorndip

Panini Hack (Hint: whip out your waffle iron!)

Have you ever made a sandwich in a waffle iron? You will never eat a plain sandwich again and no panini press is needed! It takes longer to heat up the waffle iron than it does to grill the sandwich and you can make two at a time!

This tasty one was filled with vegan cheese, halved cherry tomatoes, thinly sliced yellow onion, and baby kale leaves. The whole grain bread was spread with chutney and no calorie vegan mayo!

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #panini #paninisandwich #waffleiron

GF Press-In Pie or Tart Crust–Delicious, Quick, Easy, & Low-Fat! (vegan & plant-based)

Yield: 4-4″ tartlet or one 8″ tart shell

This may be my favorite crust yet!

Not only is it tasty enough to eat on its own, but it goes together in a snap.

After only 10 to 12 minutes of baking, you can fill it however you choose. It is sturdy enough for whatever you put in it, but not too!

In the photo, I used red pepper hummus, tomato, red onion, and vegan parmesan cheese for a very filling lunch.

If you would rather take this in a sweet direction for a dessert, just omit garlic powder, and add a couple tablespoons granulated or brown sugar.

You may never need another crust recipe!

Press-In Tart or Pie Crust

1 1/2 cup old-fashioned oats (if you are GF, check package label for possible cross-contamination from gluten-containing grains; Quaker Oats produces a guaranteed GF oat)

1/2 cup nuts, salted or not

2 tablespoons tahini

2 tablespoon vegetable oil or olive oil

2 tablespoons non-dairy milk

1/4 teaspoon garlic powder

Optional: 1/4 teaspoon additional ground spices of choice (cumin, smoked paprika, Zataar, etc.)

Optional: 1/8 teaspoon onion powder

Sea salt to taste

Note: if making a dessert, omit garlic powder and any savory spices and add 2 tablespoons granulated or brown sugar

Preheat oven to 350°. Arrange tart pans on baking sheet. Place all ingredients in food processor and process until finally ground and mixture comes together. A little bit of dough, when pinched between your fingers, should hold together beautifully. Press dough evenly onto sides and bottom of pan(s). Bake about 10 to 12 minutes or until lightly golden brown. Fill as desired.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegantartshell #plantbasedtartshell #vegancrustplantbasedcrust #veganpressincrust #plantbasedpressincrust

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