Thanksgiving Leftovers Idea #2: Corn Pudding Stuffed Bell Peppers (vegan & plant-based)

Thanksgiving Leftovers Idea #2

Corn Pudding Baked in an Orange Bell Pepper at 350 for 25 minutes.  I topped mine with leftover Whipped Cauliflower with Lemon Zest, Cranberry Sauce, and Roasted and Lightly Salted Pepitas.  Such a cozy quick meal after a packed day on a chilly night.

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A Luscious Crossing of Cultures: West African-Inspired Lentils with Middle Eastern-Inspired Chickpeas (vegan &plant-based)

West African-Inspired Red Lentils with Middle Eastern-Inspired Chickpeas

Yield: 4 main dish servings

This magical crossing of cultures is deeply flavorful and deeply satisfying.

Note:  Zaatar, sumac, and pomegranate molasses are available at Middle Eastern grocery stores and online.

West African Red Lentils

1 tablespoon olive oil
3/4 medium-large onion, peeled and diced
2 large cloves garlic, peeled and thinly sliced
Sea salt
1″ knob fresh finger, peeled and finely grated 
1 tablespoon Berber spice
1/2 teaspoon ground cumin
Half of 15.5 ounce can fire roasted tomatoes
1 pound red lentils, rinsed and drained
3 cups vegetable broth
1-15.5 oz can Coconut milk, light or regular
Middle Eastern Chickpeas (recipe follows)
Garnish suggestions:  Roasted and lightly salted cashew halves and pieces,  vegan sour cream or substitute (I love Tofutti’s Vegetable Cucumber Dip, sometimes available at veganessentials.com), olive tapenade, olives, cucumber slices

In Dutch oven or a large soup pot with heavy bottom, heat olive oil over medium. Add onion and a pinch of sea salt, and saute,  stirring frequently, until softened. Add garlic and ginger and saute about 30 seconds more.   Add spices and fire roasted tomatoes and heat through, stirring occasionally.  Add lentils and vegetable stock and cook approximately 12 minutes or until lentils are soft and most of moisture is absorbed or evaporated. Stir in coconut milk and heat until simmering.  Adjust salt and other seasonings to your taste. Serve topped with Middle Eastern Chickpeas, garnished as desired.

Middle Eastern Chickpeas

1 tablespoon olive oil
1/4 medium-large onion, thinly sliced
2 large cloves garlic, peeled and thinly sliced
Sea salt
1″ knob fresh finger, peeled and finely grated 
1-15.5 ounce can chickpeas, drained
Half of 15.5 oz can fire roasted tomatoes
1 tablespoon zaatar
1 teaspoon sumac
1 tablespoon pomegranate molasses

In large skillet with heavy bottom, heat olive oil over medium. Add onion and a pinch of sea salt, and saute,  stirring frequently, until softened. Add garlic and ginger and saute about 30 seconds more.   Add chickpeas, fire roasted tomatoes, and spices, and simmer together for a few minutes, stirring occasionally.   Stir in pomegranate molasses and heat through.  Adjust salt and other seasonings to your taste.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn
#vegansofinstagram  #vegansoffacebook #vegansofvirginia #veganafrican #plantbasedafrican #veganlentils #plantbasedlentils #veganmiddleeastern #plantbasedmiddleeastern

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Queso Blanco: Warm, Luscious Cheese Dip (vegan, plant-based, GF)

Vegan and plant-based queso blanco is typically made with cashews and potatoes, but mine is made with cashews and cauliflower for fewer calories and loads of nutrition. Served with plantain chips, it is my new obsession.

Yield: approximately 4 cups

12 ounces cauliflower florets
2 cups raw cashews
4 cups water
1 teaspoon sea salt
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/4 teaspoon ground cumin Juice of 1 medium lemon
2 tablespoons brine from a jar pickled jalapeños
1 tablespoon nutritional yeast
2 teaspoons white miso
1 tablespoon cornstarch
4.5 ounce can chopped green chilies with juice
Garnish: Fresh cilantro and finely diced bell pepper (I like tri-color)
Accompaniment: plantain or tortilla-style chips; also delicious served over Mexican dishes like enchiladas, Quesadillas, and nachos

Place cauliflower, cashews, water, and sea salt in a medium saucepan and gently boil until very tender and all but about 1/4 to 1/2 cup water has evaporated.  Carefully transfer to food processor or high speed blender and add all remaining ingredients except green chilies.  Process for several minutes or until very smooth.  Rinse out saucepan, pour in cauliflower mixture, green chilies and juice, and heat through for a couple minutes over medium or medium-low heat, stirring frequently.  Garnish with bell peppers and cilantro, and serve with chips or spooned over the Mexican dish of your choice.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #plantbasedcheesedip #vegancheesedip #plantbasedcheesesauce #vegancheesesauce #plantbasedquesoblanco #veganquesoblanco

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Stupidly Simple & Delish Grilled Eggplant Zataar with Tahini Slaw (vegan/plant-based)

Tonight’s dinner alfresco was inspired by what was in our fridge, and what I was craving, namely something cold and something grilled… summer is here with a vengeance in Eastern Virginia.

There is really not much of a recipe. I just grilled planks of eggplant on my indoor grill pan with non-stick cooking spray and sprinkled with a little sea salt and zataar.

For the slaw on top, I used a ratio of 1 to 1 to 2 tahini, brine, and olive oil. You could use any vinegar or vinegary-type brine, but I used some leftover escabeche brine.

I simply tossed the dressing with some slaw mix, mounded it on top of the eggplant, garnished with some sliced cucumber and cherry tomatoes, and sprinkled with Everything Bagel spice blend.

Dinner is served!

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #plantbasedMediterranean #veganMediterranean #plantbasedeggplant #veganeggplant

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Carrot-Cabbage Pakora–Simply Satisfying (vegan & plant-based)

Yield: 1 serving as a meal, 2 as apps (easily multiplies)

Craving pakora after seeing them promoted on a social media website of a favorite restaurant, I decided to make my own with ingredients I had on hand. These go together in a flash and taste like you labored for hours.

While you make the pakora batter, heat scant 1/2 inch vegetable oil in large skillet over medium to medium high heat u til shimmering g on the surface.

1/4 cup shredded cabbage (any color)

1/4 cupshredded carrot

1/4 cup very thinly sliced yellow onion

1/4 cup all purpose flour

1/4 cup water

1/4 teaspoon sea salt

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/2 teaspoon curry powder

Accompaniments: chutneys like cilantro, mango, mint

Garnish: sliced green onion

In a medium bowl, mix together all ingredients, except accompaniments and garnish with a fork. Create 4 mounds in skillet using 1/4 of batter for each. Gently press tops with a spatula and cook a couple of minutes or until golden brown. Adjust heat if cooking too slow or fast. Gently flip and brown on reverse. Remove to paper towels to drain and serve immediately with accompaniments and garnish.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #vegansofvirginia #plantbasedpakora #veganpakora #plantbasedindian #veganindian

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Best, Lightest Cauliflower Gnocchi (vegan & plant-based)

Yield: 2 servings

I think I have perfected the lightest, tastiest, and most lovely textured gnocchi with only 1/4 cup flour and 1 tablespoon cornstarch. All the rest is pureed cauli and spices.

Gnocchi Dough:

8 ounces riced, cooked cauliflower, pureed in food processor, and chilled until cold (I steam in bag in microwave), about 3/4 cup

1/4 cup flour

1 tablespoon cornstarch

1/4 to 1/2 teaspoon sea salt

1/8 teaspoon garlic powder

1/8 teaspoon onion powder

1/8 teaspoon ground black pepper

Optional: 1 tablespoon olive oil

Bring a medium saucepan filled with salted water to a simmer. Meanwhile, blend all ingredients together with a fork in medium bowl. On cutting board, roll one-fourth of dough at a time into a rope, 3/4-inch in diameter. Slice into 1-inch pieces for a total of 12 to 14. Add to simmering water and cook until gnocchi float. While gnocchi cook, heat olive oil or nonstick spray in skillet, preferably nonstick, over medium heat. Remove gnocchi with a slotted spoon to skillet and cook a couple of minutes on each side or until golden brown.

Serve as desired, 6 to 7 per person. I like to place the gnocchi over a bed of lightly sauteed baby spinach with dabs of fruit chutney, foraged blackberries, pistachios or pine nuts, and a few grates of vegan mozzarella, or with sauteed fresh green peas, diced shallot, sliced garlic, white wine, and lemon zest.

#vegan #plantbased #veganrecipes #veganfoodshare #veganfoodporn #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodpornvegansofinstagram #vegansoffacebook #vegansofvirginia #vegangnocchi #plantbasedgnocchi #vegancauliflower #plantbasedcauliflower

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Sichuan-Inspired Noodles in Hot Chili Oil with Spinach

Yield: 1 to 2 Servings

This lightening quick, nutritious, delicious, and colorful meal is satisfying on every level. Plus, if you care about such things, the entire enormous bowl is only 300 calories.

Simply heat together 2 handfuls fresh baby greens and an 8 ounce package shirataki noodles. Drain, place in a large bowl, and toss with 1/2 to 1 teaspoon soy sauce, just shy of 2 tablespoons hot chilli oil, fried chilies in oil, or hot chili crisp–available on the International Isle at the grocery store–and an optional dash crushed Sichuan peppercorns to tastw. Heap into a bowl and garnish with a smidge of the hot chili oil or crisp and a few roasted and lightly salted peanuts.

Dinner is served!

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodpornvegansofinstagram #vegansoffacebook #vegansofvirginia #veganchinese #plantbasedchinese

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Sichuan Slaw over Stoneground Cheez Grits (vegan & plant-based)

A delicious deck dinner with our dear friend and Aint B to our dogs, Bonnie Mattiko, signals the cusp of summer:

Sichuan Slaw over Stoneground Cheez Grits

I sometimes like a slaw-salad mix that is part shredded cabbage/carrot and part mixed baby greens. The dressing was mayo, artisanal habenero pickle juice (though any sweet or dill juice would be tasty), and hot chili crisp to taste. I purchase the crisp in the Asian foods aisle at Kroger. It is piquant, but not too spicy.

If anyone cares about such things, I found a no- cal mayo that allows me all the delicious dressing I want. Called Walton Farms, I purchase it at Harris Teeter and, while I don’t care for it on its own, I really like it jazzed up with assertive flavors such as this.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #veganism #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #vegansofinstagram #vegansoffacebook #plantbasedslaw

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plantbasedcheesegrits

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Sichuan Vegetables in Hot Chili Oil with Garlic, Ginger, Scallions, & Peanuts (vegan & plant-based )

Yield: 6 to 8 servings

I am obsessed with the flavors of a dish called Tofu Braised in Hot Chili Oil at a local restaurant called Judy’s Sichuan. But, I could do without the deep frying of the tofu and the additional oil, as mesmerizing as it is. I have attempted a stir-fried veggie version or two in the past that were unspectacular fails.

But, recently, fellow foodie and friend, Juan Gelpi, introduced me to Sichuan peppercorns. Eureka! The missing flavor. So I started brainstorming and alighted on a non-traditional roasted prep which I love because it is hands-free cleaner, and neater.

I hope you love my tofu-less and non-braised version of Tofu Braised in Hot Chili Oil.

Sichuan Vegetables in Hot Chili Oil with Garlic, Ginger, Scallions, & Peanuts (vegan & plant-based )

Yield: 6 to 8

2 tablespoons vegetable or peanut oil
2 teaspoons sesame oil
6 to 8 cups cauliflower, broccoli, or a combination of florets
1 red bell pepper or 1/2 red and 1/2 green bell pepper, cut into 1-inch chunks
1 teaspoon sea salt
2 teaspoons ground Sichuan peppercorns (I purchase at Asian grocery)
2 tablespoons Chinese hot chili oil or fried chili crisp (I purchase at Kroger on International aisle)
2 to 3 inches fresh garlic, peeled and thinly sliced on diagonal
4 large cloves garlic, thinly sliced on diagonal
2 scallions, thinly sliced on diagonal
1/2 cup lightly roasted and salted peanuts

Preheat oven to 425 degrees. Pour oils into large roasting pan. Add vegetables, toss in oil, sprinkle with salt and Sichuan peppercorns. Roast for 20 minutes, stirring after 10. Remove pan from oven. Increase heat to 450 degrees. Stir remaining ingredients into vegetables, scraping up caramelized bits. Return to oven for 10 minutes, stirring after 5. Crack oven door, turn off heat, and allow to cool to warm. Serve immediately.

#vegan #veganrecipes #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn #plantbasedSichuan #veganSichuan

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