Vegan Butternut Squash, Brussels, Cauliflower, and Onion with Cointreau-Maple-Balsamic Vinaigrette

This was a favorite dish at our Friendsgiving this year…but it is too special–and easy–for a once-a-year feast.  Celebrate often!

Approximately 6 cups roasted vegetables (Roast on a rimmed baking sheet, two to four vegetables at a time, tossed with a very small amount of olive oil and sea salt at 425 degrees for approximately 20 minutes, stirring halfway through–be sure vegetables are in one layer–and cool completely.)

2 tablespoons Cointreau

2 tablespoons maple syrup

2 tablespoons balsamic vinegar

1 large clove garlic, minced

1/4 cup dried cherries

1/4 cup pecan halves, toasted at 350 degrees for 5 minutes

Place all vegetables in a large bowl.  Whisk together Cointreau, maple syrup, balsamic vinegar, and minced garlic in a small cup.  Drizzle over vegetables, add dried cherries and toasted pecans, toss well, and serve immediately.  You may roast and cool the vegetables a few hours or a day in advance.  Cover and refrigerate until ready to use.  Add dressing, dried cherries, and toasted pecans just before serving.

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Vegan Roasted Brussels Sprouts and Butternut Salad
with Orange-Maple Vinaigrette

Yield: 4-6 servings

Best. Thanksgiving. Salad. Ever. And, you guessed it: it is low fat–with no added oil–and oh-so-low calorie.

12 ounces shaved Brussels sprouts
12 ounces diced butternut squash
1/4 cup dried cherries
1/4 cup pecan haves, roasted for 5 minutes at 350 degrees or until lightly toasted
Sea salt and freshly ground black pepper
Juice of 1 large orange
2 tablespoons apple cider vinegar
2 tablespoons balsamic vinegar
2 tablespoons maple syrup

Spread brussels sprouts and butternut squash on a large rimmed baking sheet and roast in a preheated 450 degree oven for about 20 to 25 minutes or until slightly caramelized. Place in a large bowl, add dried cherries and pecan halves, and season with salt and pepper. Whisk together orange juice, vinegars, and maple syrup, drizzle over salad, and toss gently to coat. Refrigerate until serving time if necessary. Best served slightly warm or at room temperature.

Happy Thanksgiving from the Charlotte airport!

#vegan #veganrecipes #veganfood #veganfoodshare #veganfoodporn #plantbased #plantbasedrecipes #plantbasedfood #plantbasedfoodshare #plantbasedfoodporn

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Quick and Tasty Vegan Buffalo Chickpeas

Yield: 2 servings

My go-to vegan lunch…

Perched on pretzels that I used as scoops, this super quick and easy–and let’s not forget tasty–chickpea salad recipe would also make a delicious filling for a wrap, especially with the shredded purple cabbage that I used as a base. I folded the cabbage into the last of the salad and loved that flavor combination and crunch.  It is perfect for a workday lunch…with a little mouthwash chaser.

Note: you may omit the butter, but it is a small amount, is included in the traditional recipe for Buffalo Sauce, and it mellows the vinegar, also a traditional ingredient.   Each ingredient is needed to create that addicting balance of hot and tangy buffalo goodness.

2 tablespoon softened vegan cream cheese

2 tablespoons Daiya brand vegan blue cheese dressing

1 tablespoon Frank’s hot sauce (or more if you like hot alot)

1 tablespoon melted vegan butter

1 teaspoon white vinegar

1 teaspoon Sriracha sauce

1/4 teaspoon garlic powder

1-15.5 ounce can chickpeas, rinsed and drained

4 celery hearts, finely diced

4 green onions, thinly sliced

Sea salt and pepper to taste

Shredded purple cabbage

In a medium bowl, whisk together first 7 ingredients. Fold in chickpeas, celery, and green onions. Season to taste with salt and pepper, and cover and chill until serving time.  Serve on a bed of the cabbage or fold the two up together in your favorite wrapper.

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Vegan Flexy Sexy Asian Slaw
(with popcorn, my fave new slaw ingredient)

Yield: 2 to 4 servings

My brand new vegan slaw is “flexy” because you can use your favorite vegetables and mix it up differently every time; and “sexy” because it is so light and healthy that it looks good on everyone.  Plus, you’ll have to admit, the martini glass presentation is James Bond meets West Elm sexy.

Simply keep the proportions as provided and then have your way with this slaw which is perfect for a light lunch.  Serve it however you choose, but a clear stemmed glass and chopsticks make it so pretty and fun to nibble.

1 tablespoon vegan mayonnaise

Juice of 1/2 medium lime or lemon

1 tablespoon rice wine vinegar

1 1 /2 teaspoons soy sauce

1 1 /2 teaspoons granulated sugar (I like coconut sugar)

Optional: 1/8-1/4 teaspoon hot sauce (I like Sriracha)

2 cups sliced, diced, spiralized or julienne colorful, crunchy vegetables (I used a broccoli slaw mix that included purple cabbage and carrots)

2 cups prepared “skinny” popcorn (air popped and very lightly salted or seasoned)

1/2 cup diced tomatoes (I like tri-color cherry tomatoes)

1/4 cup raw cashews

1 teaspoon fresh minced basil (an Asian variety like Thai or Vietnamese is especially nice

1 teaspoon fresh minced or torn mint leaves

Sea salt and freshly ground pepper to taste

Garnish: fresh basil or mint sprigs, a few cashew halves

In a small bowl, whisk together first 6 ingredients to make dressing.  In a medium-large bowl, gently toss together remaining ingredients except garnish.  Drizzle dressing over, toss again, Divide into serving dishes and garnish as desired.  Serve immediately.

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Vegan Bean and Broccoli Slaw with Lime Aioli Dressing

Close-upYield: 6-8 servings (depending on other side dishes)

 

I took this salad to a 4th of July celebration at our good friends’ Mary Beth and Ken Mays’ home where it was a huge hit along with burgers (veggie and beef–I was the only vegan, though Mary Beth is a pescetarian and her cousin a vegetarian), red skinned new potato salad with artichoke hearts and both green and ripe olives in a light vinaigrette dressing, and a beautiful fruit salad for dessert.

Since we decided to go fairly traditional with our menu, I felt a slaw was in order.  But I also felt a little more protein would be nice, not to mention more color and texture contrast.  When all was said and done, this was one addicting salad!

 

1-12 ounce package prepared (but not dressed) broccoli slaw

5 ounces mixed or single greens like kale, Swiss chard, etc., finely chopped (I use a food processor for this task)

1 orange or red bell pepper, stemmed, seeded, and diced

1-15.5 ounce can dark red kidney beans, rinsed and well-drained

5 stalks celery hearts, diced

1/2 cup roughly chopped smoked almonds

Pinch sea salt

Pinch freshly ground black pepper

Lime Aioli Dressing (recipe follows)

In a large bowl, toss together all salad ingredients.  Drizzle dressing over the top and toss well to combine.  Check for seasoning and adjust if necessary.  Refrigerate for at least a half hour to allow flavors to marry.  Serve cold.

 

Lime Aoili Dressing:

Juice and zest of 1 small to medium lime

1 teaspoon stone ground mustard

1/2 cup olive oil

1 tablespoon nutritional yeast

1 tablespoon Liquid Aminos

1/2 teaspoon Sriracha (or your favorite hot sauce)

2 teaspoons ground cumin

1/2 teaspoon ground coriander

1/2 teaspoon garlic powder

1/2 teaspoon smoked paprika

1/2 teaspoon turmeric

Pinch turbinado sugar (or your favorite granualted sugar)

Pinch sea salt

Pinch freshly ground black pepper

1/4 cup vegan mayonnaise

Place lime juice and mustard in a medium bowl.  Slowly whisk in olive oil.  Add all remaining ingredients and whisk until smooth and completely combined.  Check for seasoning and adjust if necessary.Bean and Broccoli Slaw

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Vegan Cauliflower-Tofu “Potato” Salad

Tofu-Cauliflower Potato SaladYield: 8 servings

After making my Vegan Cauliflower Steaks with Curry Bechamel and Candied Eggplant, I had some leftover cauliflower that I had cooked before leaving town for the weekend.  We ate beautiful food al fresca while we were away, prepared and served by our generous and gracious hostess and friend, Juliane Curvin.

Though inspired to make her flavorful lentil soup, eggplant stew, and chickpea and pomegranate seed salad, with Independence Day approaching, I had more traditional picnic fare on my mind.

Essentially, this salad is what you would get if you added cooked potato to tofu egg salad, only with cauliflower replacing the potato as a lower calorie alternative.  So, it’s a kind of a potato salad-egg salad hybrid, which works beautifully, as the ingredients are similar and so compatiable: celery, (green) onion,  pickle relish, vegan mayo, mustard,  turmeric, garlic powder, and black salt with its uncannily-similar-to-boiled-egg flavor!

 

Salad:

14 ounces extra firm tofu, pressed, wrapped in paper towels, and drained

1/2 teaspoon garlic powder

1/2 teaspoon turmeric

1/2 teaspoon sea salt

1/2 teaspoon freshly ground black pepper

1 teaspoon black salt (lends a distinctive “boiled egg” flavor–it’s magic!)

4 stalks celery hearts, finely diced

4 green onions, thinkly sliced

2 cups cooked cauliflower florets (should be quite tender)

Dressing (recipe follows)

Optional garnish: green onion and a pinch of paprika/smoked paprika

 

In a medium-large bowl, mash tofu (I like to use my fingers) with spices and then fold in celery, green onions and cauliflower using a fork.  Add dressing and toss to completely distribute.  Check for seasoning and adjust if necessary.  Refrigerate until serving time to allow flavors to marry.  Garnish if desired

 

Dressing:

1/2 cup vegan mayonnaise

3 tablespoons sweet pickle relish (or dill pickle relish if you prefer)

1 tablespoon stone ground mustard

1 teaspoon apple cider vinegar

3/4 teaspoon yellow mustard seeds

3/4 teaspoon black mustard seeds

 

In a small bowl, whisk together all ingredients.  Check for seasoning and adjust if necessary.

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Vegan Canellini Bean and Grilled Vegetable Salad with Marrakesh Mania Vinaigrette

Cannelini Bean and Grilled Vegetable Salad with Marrakesh Mania Vinaigrette 2Yield: 4 servings

An indoor grill works perfectly for this salad which would make an deliciously different side for your Memorial Day spread.

A meal in itself, the light Moroccan-inspired dressing binds together cannellini beans and baby or chopped kale with a spring bounty of grilled asparagus, grilled spring onions, and grilled radishes.  Grilling totally transforms the flavor of grilled radishes almost creating a new vegetable.  If radishes aren’t a favorite, it’s probably because you’ve never had them grilled!

 

Marrakesh Mania Dressing (recipe follows)

1-15.5 ounce can canellini beans, rinsed and drained

6 spring onions, green part trimmed to fit in grill pan, lightly salted, and grilled over medium-high for about 5 minutes on the first side, and 3 on the second, or until lightly charred/caramelized; cut into 1/2-inch pieces

8 walnut-size radishes, sliced about 1/3-inch thick, lightly salted, and grilled over medium-high for about 5 minutes on the first side, and 3 on the second, or until lightly charred/caramelized

1 bunch asparagus spears (approximately 3/4 pound), trimmed, lightly salted and grilled over medium-high for about 5 minutes on the first side, and 3 on the second, or until lightly charred/caramelized; slice into 1-inch pieces

2 cups fairly firmly packed baby kale or stemmed, chopped kale (feel free to substitute Swiss chard)

 

Make dressing; add beans and all vegetables, except kale, and gently toss to combine.  Add kale, microwave on high for 1 minute so that the kale barely starts to wilt, toss altogether and serve chilled or at room temperature.

 

Marrakesh Mania Dressing:

2 tablespoons rice vinegar or white balsamic (or any mild, light colored vinegar)

3 tablespoons olive oil

1 teaspoon maple syrup

1 teaspoon curry powder (I like a mild and fruity variety)

1/2 teaspoon ground cardamom

1/2 teaspoon garlic powder

1/2 teaspoon ground sumac (optional but with a distinctive earthy and slightly lemon-y flavor; available in Middle Eastern markets)

1/2 teaspoon smoked paprika

1/2 teaspoon tumeric

Sea salt to taste (avoid skimping!–don’t give yourself hypertension, but home cooks tend to underseason!)

Freshly ground black pepper to taste

 

Whisk together all ingredient in a large, non-reactive, microwave-safe bowl and set aside.

 

 

 

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Vegan Prosecco Vinaigrette

Champagne VinaigretteYield: almost 2 cups

You know, I haven’t created a lot of new recipes lately, as I have felt sort of caught between seasons: a winter that seemed bent on never ending and a spring that had several false starts.  I have certainly been eating good food, but my favorite farm market hasn’t yet opened, so I haven’t had local produce to inspire me.

But now, I do believe that spring has sprung and new ideas are emerging along with tender shoots of dormant plants and blossoms on the earliest spring-blooming trees like Bradford Pears and pink Magnolias.

Like everyone else I’m sure, I’m finding that I am craving lightened and brightened dishes, so I created this champagne vinaigrette using my beloved Italian variety known as Prosecco.  It is inexpensive and compatible with virtually everything.  Even my husband, a devoted Cab drinker, loves it.

Remember that, especially in recipes with just a few ingredients like a vinaigrette, balance is everything, so feel free to tweak the proportions until they suit your palate.

3 generous tablespoons grainy mustard

1/2 teaspoon garlic powder

1/4 teaspoon onion powder

1 tablespoon balsamic vinegar

1 tablespoon maple syrup

1/2 cup dry/extra dry Prosecco or your favorite dry/extra dry champagne

1 cup olive oil

Sea salt to taste (avoid skimping; it needs a salt to bring out subtle layers of flavors)

Freshly ground black pepper to taste

In a jar or carton with a tight-fitting lid, whisk garlic and onion powders, balsamic vinegar, maple syrup, and Prosecco into mustard.  Drizzle in olive oil, whisking continually, and season to taste with salt and pepper.  Tweak any of the flavors for balance and store, covered, in refrigerator.  I like to transfer vinaigrette to a squeeze bottle with a cap.  Before serving, hold container under warm water for a few minutes to soften partially-solidified oil, and then whisk or shake vigorously.  For guests, I like to serve the dressing in a clear glass container with a spout or a spoon like the miniature sundae glass in the photo.

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Get Your Super Bowl On with A Platter of Vegan Buffalo Wings with Creamy Blue “Cheez” Dressing and Celery Sticks

I created this recipe in 2009 and have posted it for the Super Bowl each year since.  With their creamy blue “cheez” dressing and fresh, crunchy celery sticks, no one need miss out on this all-time sports bar favorite.  So roll up your sleeves, grab a stack of napkins, and enjoy the authentic taste of my spicy wings.

 

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