Beautiful, colorful, nutritious, and cooling and hydrating to boot, this is a perfect summer food alert…
I will likely not ever entertain again without making:
LUSCIOUS & LOADED GREEK HUMMUS!
Do the minimal chopping in advance, and it goes together in a breeze. Simply spread prepared or homemade hummus on a long platter, being sure to leave swirls to catch golden pools of olive oil.
Then–and I think an S-curve is prettiest–generously sprinkle with:
*halved grape tomatoes marinated a couple hours in a drizzle of olive oil, chopped garlic, sea salt, and freshly ground pepper; *chopped cucumber (from a friend’s garden); *diced red onion (I bought pre-chopped); *green or black olives; *optional but recommended vegan feta (Follow Your Heart brand is virtually indistinguishable from dairy); *optional toasted pine nuts; *tiny or torn basil leaves (I used Thai basil); *a generous swish of olive oil over the top; *and a mere whisper of sea salt and freshly ground black pepper.
That’s it! Serve with cucumber slices to maximize crunch, color, and hydration, and to provide maximum scoopage. Don’t ask a carrot stick or a bell pepper strip to do a cucumber slice’s job!
Pretty, cool, and refreshing, these easy bars take the edge off summer heat and humidity.
The base for the recipe is making the rounds on Pinterest, prepared by combining an angel food cake mix and lemon pie filling. But I leaned full-on into lemon.
And I don’t care what anyone says, the batter does NOT separate into a crust and filling as it bakes. In fact, the texture is a bit odd: a tad gummy and spongy.
BUT chilling mostly solves that issue, and topping the bars solves the rest. They ended up reminding me of a slightly and pleasantly sticky lemon brownie, and I will make them again…but I am not tossing out my traditional lemon bar recipe, as these are something altogether different.
Quick Lemon Bars with “Cheesecake” Topping
1 box lemon cake mix (make sure it is plant-based, but most are) 1-20 ounce can lemon pie filling (make sure it is plant-based, but most are) “Cheesecake” Topping (recipe follows) 12 thin lemon slices Garnish: 12 mint leaves and/or a few berries if desired. Preheat oven to 350 degrees. Lightly spray 9 x 13″ pan with non-stick spray, line with a piece of parchment paper or foil if desired (not necessary), and spray again. By hand or on low speed of an electric mixer, combine mix and filling thoroughly without overbeating. Spread into prepared pan. Consistency will be a little spongy. Spray hands with nonstick spray and pat into corners if necessary. Bake 30 minutes. Cool on wire rack. Cover and chill. Slice into 12 pieces, top with a couple tablespoons filling, garnish, and serve. Refrigerate any leftovers.
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.
Beer Bread for Christmas…and Beyond! (Vegan & Plant-based…of course!)
If you are still in the Christmas spirit, you can whip up this beautiful and delicious no-rise yeast-free bread in about 45 minutes with most of that baking time.
If not, you can transform the rosemary garnish into a branch with berries all winter or with vegetable flowers come warm weather.
Plus, the bread is just as crave-worthy with no garnish at all.
I had seen these breads on Pinterest, but didn’t want the rise time even of focaccia. I remembered beer bread, which is typically baked in a loaf pan for about 50-60 minutes, and decided to press it into a square pan, more like focaccia, and shorten the baking time.
I also added garlic powder to the mixture and changed the amount of butter I had seen in several recipes, from 1/4 to 1/2 cup, to 6 tablespoons. Some melted it and used in the bottom and over the top, some sliced it over the top. I melted it and used 2 tablespoons in the bottom and 4 over the top.
With a flavor and texture reminiscent of a sourdough biscuit because of the fermentation of the beer and all the butter, I find it irresistibly tasty and easy.
Next time, I would add the garnish about halfway though so it doesn’t get crispy and take on a hint of that Charlie Brown’s Christmas Tree look.
Note: I actually found fresh currants at Harris Teeter for the ornaments, but you can use halved grape tomatoes, peppedew peppers, red bell pepper pieces, sliced black olives, etc.
Optional Christmas Garnish: fresh rosemary stalks, fresh red currants, halved grape tomatoes, peppedew peppers, red bell pepper pieces, black olive slices, etc.
Turn oven to 350 degrees. Place butter in pan–8-inch round or square–and place in oven to melt while it preheats.
In a large mixing bowl, combine flour, baking powder, garlic powder, and sea salt with a fork. Drizzle in beer, stirring with a fork, until a smooth dough forms.
Transfer all but 2 tablespoons melted butter to a small cup or ramkin. Transfer dough into prepared pan and smooth with fingers. If not garnishing, pour or brush remaining butter over the top and place in oven for thirty-five minutes or until lightly golden brown.
If garnishing, do not pour butter over the top. Bake about 20 minutes; remove from oven; arrange rosemary stalks in a Christmas tree shape; place fresh red currants, halved grape tomatoes, peppedew peppers, red bell pepper pieces, sliced black olives, etc. as ornaments; brush and dab butter over the top; and bake for remaining 15 minutes or until lightly golden brown.
Cool slightly, slice, and serve right away. Cover any leftovers tightly.
This luscious no-bake dessert goes together in a flash and is so easy, but spectacular in flavor, texture, and appearance, that even beginner cooks can impress their families or guests without breaking a sweat.
Start with my basic recipe and then adapt to your heart’s content by layering or mixing in chocolate chips, nuts, berries, extracts, spices, and liqueurs.
I like to use a 6-inch springform pan for greater height, but you can double recipe for nice height plus 4 more servings in an 8- or 9-inch pan.
Recipe
(Prepare night before you plan to serve.)
6 ounces vegan butter (Miyoko’s is my favorite, but it spoils quicker than some)
10 ounces vegan/plant-based chocolate chips
1-15.5 ounce can pureed pumpkin
2 teaspoons vanilla extract
1 tablespoon instant coffee or espresso dissolved in 1 tablespoon water or vegan liqueur
Filling:
1/3 cup vegan/plant-based chocolate chips
1/3 cup coconut, chopped nuts, or berries
Topping/Garnish:
Dollops non-dairy whipped topping (I use Cocowhip)
Coconut, chopped nuts, berries
Spray 6-inch spring form pan with nonstick spray. Melt together butter and 10 ounces chocolate chips in microwave for about 30-60 seconds or on low heat in small saucepan stovetop. Whisk together until smooth and then whisk in pumpkin, vanilla, and dissolved coffee. Transfer half of batter to prepared pan, sprinkle with filling ingredients in even layers, and then cover with remaing batter, gently smoothing top. Refrigerate, covered, overnight. When ready to serve, remove sides of pan, slice, and top/garnish as desired. To preserve leftovers, replace sides of pan, cover tightly, and return to refrigerator.
I am a year-round soup lover, even when it is scorching hot outside, because soup is a quick and flavorful meal in a bowl that is hydrating and beautiful. Pureed pumpkin and lite coconut milk make this one creamy and golden, but the vegetables provide plenty of texture and a nutritional punch. Layering on the garnishes turns each bowl into an extravaganza, best scooped with a warm tortilla.
1 tablespoon olive oil 1 yellow onion, diced 1 large bell pepper, any color, diced (I use 1 cup diced bell pepper of 3 different colors) Pinch sea salt 1-15.5 ounce can fire roasted tomatoes with juice (I like to use the variety with garlic) 1-15.5 ounce can pureed pumpkin 1-15.5 ounce can lite coconut milk 1-10 ounce frozen package riced cauliflower, cooked according to package directions (for this recipe, I choose a lime and cilantro version) 1/2 teaspoon ground cumin 1/2 teaspoon smoked paprika 1/2 teaspoon ground turmeric Additional sea salt plus freshly ground black pepper to taste Water to thin as desired
Accompaniment: warm tortillas (gf if desired) Garnishes: Plant-based sour cream (I like to melt it in microwave for drizzling), chili oil, black bean and corn salsa, fresh cilantro, lime wedges, roasted and lightly salted pumpkin seeds
In Dutch oven or large heavy-bottomed pot, bring olive oil to a sizzle over medium heat. Add onion, bell peppers, and pinch salt and saute, stirring frequently, several minutes, until softened. Adjust heat if necessary. Stir in remaining ingredients in order and let simmer 20 to 30 minutes, stirring occasionally, until flavors are married. Serve in large bowls with warm tortillas, garnished as desired.
If you are in search of the perfect plant-based spoonbread, look no further! Aquafaba and a teaspoon of baking powder replace eggs for a spoonbread with a creamy consistency inside and a crispy crust around the edges. Plant-based butter and sour cream, creamed corn, and corn kernels combine to create a flavor-packed dish with a heavenly texture that will be your go-to side at summer barbecues and a staple at family dinners and holidays throughout the year.
Preheat oven to 350 degrees. Spray a 9-inch deep-dish pie pan or casserole dish with nonstick spray. In bowl of electric mixer, whip aquafaba on medium-high until soft peaks just begin to form, about 2 to 3 minutes. Add melted butter, sour cream, and creamed corn and beat on low speed until well combined. Add cornbread mix and baking powder and beat again on low speed just until combined and mixture is smooth. Add corn kernels and stir in by hand or mix one final time on low speed until corn is evenly distributed. Transfer mixture to prepared dish and bake for approximately one hour or until golden brown, slightly crispy around edges, and set.
(Feel free to scroll just a little ways down straight to recipe.)
Note: while baking time is 45-60 minutes, that is all hands-free time and, otherwise, the recipe goes together in a flash.
Grace, one of my favorite, buoyant, and determined students, submitted this family favorite, along with her accomplished painting of blackberries, for the illustrated NA Family eCookbook my Art 1 students and I published this year to popular acclaim.
I veganized her already vegetarian recipe for company and, served warm or room temperature, it has become a fan favorite among our omnivorous and vegetarian friends alike.
I first served it to a gluten-free guest and prepared the recipe with Bob’s Redmill 1:1 gluten-free baking mix. It was perfection. Though I have since made it with all-purpose flour, it was ever so slightly doughier. So, I prefer it made with gf 1:1 baking mix or, as I tried another time, half all-purpose flour and half chickpea flour. Feel fee to experiment, also with the fruit…
Blackberries are Grace’s and my favorite, but blueberry or peaches and raspberry–with a couple tablespoons bourbon in the batter!–were also delicious. Avoid the temptation to use more fruit than the recipe calls for, as the ratio of fruit to cakey goodness will be off.
As for miso, Bob and I hosted our Starlight Supper Club last night for which we prepared an Asian-Mexican fusion menu. I whisked some yellow miso into the batter and my Blackberry Miso Quick Cobbler was a rave!
Enjoy my version or–your own–of this flexible recipe.
Quick Cobbler
Yield: 8 servings
6 tablespoons vegan butter 1 cup + 2 tablespoons Bob’s Red Mill 1:1 gluten-free baking mix or all-purpose flour 1 cup + 2 tablespoons natural sugar 1 teaspoon baking powder 1 cup nondairy milk (we like unsweetened soymilk) Optional: 3 tablespoons white or yellow miso 2 cups fresh berries or diced fresh fruit 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg Accompaniment: nondairy whipped topping (we like So Delicious brand Cocowhip)
Preheat oven to 350 degrees. Place butter in 8-inch casserole dish or 8-inch cast iron skillet, and slide into preheating oven for a couple minutes or until melted. Remove to heatproof surface. Meanwhile, in medium bowl, whisk together 1 cup 1:1 gluten free baking mix or all purpose flour, 1 cup sugar, baking powder, nondairy milk, and optional miso until no lumps remain. Pour batter evenly over melted butter, scraping bowl out well with a spatula, but do not spread in dish. Place fruit in scraped out bowl, sprinkle with remaining 2 tablespoons 1:1 gluten-free baking mix or all-purpose flour, remaining 2 tablespoons sugar, cinnamon, and nutmeg. Drop fruit evenly over batter, swirl a few times with a table knife, and bake 45 minutes to one hour, depending on depth. Watch, and when golden brown, remove from oven to wire rack. Serve warm or room temperature with a dollop of nondairy whipped topping. Note: for extra crispiness, sprinkle with a tablespoon or two additional sugar before baking.
All the veg we need without all the moaning and groaning from the veg-phobic…like my beloved spouse!
Created as an antidote to restaurant meals and other “fancy” cooking for our Starlight Supper Club and a happy hour this week while my cousin, Earl, is visiting from Houston, I loaded this recipe up with camouflaged vegetables so that Bob was none the wiser and he loved it! The guys enjoyed it with a plant-based grilled cheese sandwich for dipping, natch, but I thought it was perfectly satisfying unaccompanied. Note: If smokey isn’t your jam, use regular canned diced tomatoes.
1 tablespoon olive oil 1 small onion, diced (approximately 1 cup) 1 carrot, diced (approximately 1/2 cup) 1 stalk celery, diced (approximately 1/2 cup) 1 red bell pepper, seeded and cut into 1/2-inch slivers Pinch salt Pinch black pepper 2 to 3 large cloves garlic, halved 2 teaspoons tomato paste 2 teaspoons vegetable base or 1 large bouillon cube 1 teaspoon dried basil 2-15 ounce cans diced fire roasted tomatoes 1-15 ounce can coconut milk ( I use lite, but you do you!) Optional garnish: drizzle olive oil and/or vegan sour cream thinned with water or non-dairy milk, fresh minced parsley or basil
In large skillet, heat olive oil over medium. Add fresh vegetables, except garlic, with pinch salt and pepper, and saute, stirring occasionally, until tender. Add garlic and saute 1 minute longer. Transfer to bowl of large food processor and process until smooth, scraping down sides of bowl as necessary. Add tomato paste, vegetable base, basil, and 1 can tomatoes, and puree again until smooth. Add remaining can tomatoes and coconut milk and puree a final time. Return to skillet and heat until bubbly. Serve warm, garnished as desired.
