The BEST Vegan Blondie’s with Chocolate Chips and Nuts

I am excited to share this recipe with you because, in vegan baking, the basics–like Blondies–just have to be just right. And I have experimented endlessly to dave you the trouble.

As an egg replacement, I highly recommend Neat Egg, a new product to me, which I found at Kroger.

3/4 cups firmly packed brown sugar, light or dark
1/2 cup vegan butter, melted
1 cup plus 2 tablespoons all-purpose flour
1/4 plus 1/8 teaspoon baking soda
1 vegan egg substitute (I like Neat Egg)
1/2 teaspoon vanilla extract
1/2 cup vegan chocolate chips or chunks
1/4 cup chopped pecans or walnuts

Preheat oven to 375 degrees and grease and flour a 5 by 9″ loaf pan. Place all the ingredients in a medium to large mixing bowl and whisk until a thick batter forms. Fold in chips or chunks and nuts. Spoon batter into prepared pan and spread evenly to fill, but avoid packing down. Bake until light brown around edges and a toothpick inserted in the center comes out almost clean, about 23 minutes. Avoid over-baking. Remove from oven and let cool slightly, invert onto a rack, and cool completely. To serve, cut into squares or rectangles with a serrated knife.

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

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PERFECT Vegan Pureed Cauliflower (tips and recipe)

Yield: 2 to 3 servings

My secrets (and recipe) for PERFECT Vegan Cauliflower Puree–better than mashed potatoes! Rave reviews at last night’s Starlight Supper Club…

1) cook only until tender; avoid overcooking
2) after cooking, even if you steam the cauliflower in a bag, drain it well on paper towels
3) for 12 oz raw cauliflower, use 1 tablespoon vegan butter and 1 tablespoon vegan cream cheese; don’t omit the cream cheese!
4) fold in the zest of one quarter or more I have a large lemon–this is a game-changer!

12 ounces raw cauliflower florets (I used the steam-in-bag microwave variety)
1 tablespoon vegan butter
1 tablespoon vegan cheese
Sea salt and freshly ground black pepper
Zest of one quarter or more of a large lemon to taste
Optional: 1/2 teaspoon minced rosemary sizzled in 1 tablespoon melted vegan butter

Cook cauliflower just until tender, drain if necessary, and drain again on paper towels. Break up any large florets and process with vegan butter, vegan cream cheese, and salt and pepper to taste. Reheat if necessary and fold in zest just before serving. Drizzle with optional rosemary butter.

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

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The Jazzy Vegetarian’s Vegan Miso-Parsley Hummus

Yield: 4 servings

Laura Theodore, aka the Jazzy Vegetarian, is hitting all the high notes and winning awards and accolades in the process. From her latest vegan cookbook, to the Jazzy Vegetarian on public television, to her podcast radio show, to her pop-up restaurant, this vibrant recording artist never misses a beat. She is everywhere: from Netflix to CBS to HBO, just to mention a few forums where she has been featured.

Her recipes are simple and straightforward; the resulting dishes colorful and flavorful. In fact, I gifted good foodie friends with one of her cookbooks, Vegan-ease this Christmas. Like me, they like to use recipes as a starting point for their own iterations, and no better place to start than with Laura’s, though her recipes are perfectly balanced as is.

When her latest cookbook, Jazzy Vegetarian’s Deliciously Vegan hit the stands, I had promised to participate in a “blog tour,” but life got in the way. So, better late than never. Today, I finally had an opportunity to return the favor to this energetic and supportive member of the vegan community, for years ago, she interviewed me on the Jazzy Vegetarian Radio when my cookbook, The Blooming Platter: A Harvest of Seasonal Vegan Recipes was published.

Says Laura of her quick and easy recipe featured here, “Miso provides texture and taste to this hummus without adding any oil, keeping it a light and low-fat option for a satisfying snack.”

True confession, I added a tablespoon of oil because I love the mouthfeel of a hint of oil, but I also love Laura’s idea of using good ‘ole tap water for most of the moisture. Also, though I know the prevailing wisdom is to make a recipe as printed the first time and then adjust, I didn’t have any chickpeas on hand, it is pouring rain here, and I didn’t want to run into the grocery store. So, I made it with the edamame I which I had in the fridge. Yum. And I used my food processor rather than blender.

Also, because my hummus was leaning in an Asian direction–and because I have been cooking and developing award-winning recipes for a very long time–I made a couple of other alterations: I added 2 large cloves of garlic, minced, and, over the top, I drizzled about a tablespoon of my Blooming Platter Mayo (basically, a white tangy “sauce”) and another of Asian Sweet Chili Sauce for color and zing. I think Laura would approve of my “jazzing up” my version just a little.

But, I guarantee that her unadulterated Miso-Parsley Hummus would be delicious as is:

1 can (15 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed
2 to 3 tablespoons water, plus more as needed
2 tablespoons freshly squeezed lemon juice (see note)
1 tablespoon chopped fresh parsley
1 tablespoon mellow white miso
1/4 teaspoon cayenne pepper
1/4 teaspoon sea salt

Chef’s Note: For a more lemony taste, add 1 more tablespoon of fresh lemon juice.

Put all of the ingredients into a blender and process until smooth. Add a bit more water, as needed, to achieve the desired consistency.

Recipe by Laura Theodore, from Jazzy Vegetarian’s Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

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Vegan Edamame Buddha Bowl (only 25O calories per huge serving)

Yield: 1 large serving; easily multiplies

Dinner on Friday night was delicious, nutritious, beautiful, and almost more than I could eat…but only 25O calories.

We had considered Chinese takeout, but I didn’t want to get back out after walking the dogs. So with Asian cuisine on my mind, I did a mental scan if what was in the fridge and created this satisfying and beautiful bowl.

Be sure to enjoy it with chopsticks; it is so much more fun that way.

1/2 cup shredded cabbage and carrot slaw mix (12.5 calories)

4 green onions, sliced

1 cup frozen, shelled edamane, thawed (110 calories)

1-8 ounce package Shirataki noodles, rinsed and drained (20 calories)

2 tablespoons vegan Fish Sauce (sold as vegetarian in Asian markets–20 calories)

1 to 2 teaspoons soy sauce

2 tablespoons Blooming Platter Mayo (20 calories)

2 tablespoons Asian Sweet Chili Sauce (60 calories)

1 tablespoon chopped cilantro + 1 spring for garnish

Barely cover the bottom of a large skillet with water. Saute cabbage and green onion, just until slightly tender, but still bright in color. Add edamame and do the same. Add all remaining ingredients in order and heat through, stirring until hot and well-combined. Serve immediately in a bowl garnished with a sprig of cilantro.

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Vegan Kentucky Bluegrass Chex Mix: Bourbon, “Bacon,” & Pecans

My favorite Chex Mix recipe is whichever one I have just created. So this rich mix is my current favorite. It was created for a bourbon-loving friend’s birthday but enjoy it for any occasion or no occasion at all.

Casting around for a logic behind ingredient selection, I decided to go with other flavors associated with the Bluegrass State in addition to Bourbon: bacon and pecans.  Bacos are vegans, they’re not necessarily health food, so that choice was easy.

I was going to use Rye Chex, but you can’t find them anymore, or I couldn’t, and I even searched online, so I went with wheat. The cheese crackers and fried onions are because, well, I just love those flavors with smoky bourbon, smokier bacon, and sweet, earthy pecans.

Plus, the cheese crackers lend some color contrast. Brown Chex Mix may taste great, but it doesn’t do much in the appearance department.

The Cheerios and pretzels are for shape and texture contrast and Chex Mix just isn’t Chex Mix without both where I come from.

1 cup vegan butter

1/3 cup bourbon

2 tablespoons Liquid Aminos

2 tablespoons maple syrup

1 tablespoon celery seed

1 tablespoon garlic powder

1 jar Bacos (they are vegan!)

16 ounces pecan halves

4 cups Cheerios

3 cups pretzel sticks

3 cups Wheat Chex

1-6 ounce box Earth Balance Cheese Squares

1-6 ounce can fried onions

Preheat oven to 275 degrees.  Melt butter in oven in a large roasting pan, carefully remove from the oven, start animating ingredients, and roast for 1 hour, stirring every 15 minutes. Cool completely in store in airtight containers.

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

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Vegan Pumpkin Coconut Curry Soup

For the 18th (!) Annual Christmas, Chanukkah, Curry, and Cakes Party & Swap for some 25 of my girl tribe, I kept the menu simple, healthful, beautiful, and delicious.

This one time buffet dinner morphed into a cocktail party-swap a few years back and then, last year, into a moveable feast and swap featuring curried pumpkin soup.  Soup is self-serve from the stove, but I make it festive with a buffet of toppings.  This year’s tasty accompaniments were vegan blue cheese-chutney cole slaw, quartered persimmons, and vegan sugar cookies.  Oh, and wine. Lots of wine.

This year’s soup creation was superior to last and I am pleased to share it with you, as I wouldn’t change a thing.

Vegan Pumpkin Coconut Curry Soup

Yield: 10 cups

1- 29 ounce can pureed pumpkin

1-15.5 ounce can lite coconut milk

1-30 gram package Jaswant’s Kitchen Chana Masala seasoning packet or the equivalent (you may prefer less–it is spicy)

4 cups vegetable stock or broth

Toppings bar: grated coconut, sliced green onions, roasted pumpkin seeds, dried cranberries or cherries, etc.

Whisk together all ingredients except toppings in a large soup pan or Dutch oven and bring to a simmer over medium to medium-high heat.  Simmer, stirring occasionally, until heated through.  Serve topped as desired.

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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 Middle Eastern Roasted Parsnip, Carrot, and Walnut Spread

Vegan Middle Eastern Roasted Parsnip, Carrot, and Walnut Spread

My first recipe of 2019 is beautiful, bursting with flavor, nutritious, low in calories and fat, and a textural sensation. Happy Healthy New Year’s to all!

1 pound carrot chunks, peeled and roasted (I purchased already roasted at Whole Foods)

1 pound parsnips, peeled and roasted (I purchased already roasted at Whole Foods)

1/3 cup walnut pieces

1/4 cup olive oil

1/4 cup orange juice (app. one-half an orange)

2 tablespoons lime juice (or lemon)

2 teaspoons ground cumin

1 teaspoon ground coriander or 1 1/4 teaspoon coriander seeds (the latter lends little bursts of flavor)

1/2 teaspoon ground cinnamon

1 teaspoon smoked paprika

1 teaspoon Italian seasoning or dried oregano

1/4 teaspoon ground cayenne pepper

1 large garlic clove, quartered

Salt and freshly ground black pepper to taste

Water to reach desired consistency

Garnish: walnut pieces (duh…I grabbed cashews for photo not thinking)

Process all but garnish in food processor until a coarse paste forms. Garnish as desired and serve with pita points (we like the decadence of frying them because the dip is so low calorie).

#vegan #veganrecipes #veganfoodshare #veganfoodporn #veganappetizers #plantbased #plantbasedrecipes #plantbasedfoodshare #plantbasedfoodporn

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Creamy Vegan Middle Eastern Black-Eyed Pea Dip or Spread

Get your good luck on…any day of the year!

Though I created this recipe for New Year’s Day, it is too tasty, quick, and healthful to only roll out once a year.

I am happy to share black eyed peas like you’ve never had them for good luck throughout the new year and great taste in the present moment:

Creamy Vegan Middle Eastern Black-Eyed Pea Dip or Spread

1/2 red or yellow onion, diced
1-15.5 ounce can black eyed peas, rinsed and drained
Pinch sea salt
8 ounces tofu, silken (dip) or firm regular (spread), patted dry
1/2 teaspoon ground cumin
1/2 teaspoon smoked paprika
1 tablespoon Everything Bagel seasoning

Barely cover the bottom of a large skillet with water and saute onion, stirring, with a pinch of sea salt until it begins to soften, about 2 minutes. Add black eyed peas and continue sauteing until onion is soft and water is evaporated. Place all ingredients in bowl of food processor and process until smooth. Serve garnished with a sprinkling of smoked paprika and, if you have on hand, a few pomegranate seeds. Serve with pita points, regular or fried, pita or bagel chips, or raw vegetables.

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

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THE BEST Vegan Cornbread and Vegetable Stuffing
plus it is lower in calories than traditional stuffing

Yield: 8 servings

Stuffing is everyone’s favorite, no?  Mine tastes so similar and every bit as delicious as the ones I remember from childhood, yet it is not only vegan but far lower in calories thanks to only 2 tablespoons of oil in the cornbread muffins, water sauteeing of vegetables, and the inclusion of cauliflower pearls rather than white bread. Though I love cauliflower, don’t worry, it does not taste–or smell!–of cauliflower.

And the texture is just perfect thanks to homemade cornbread–with actual corn–that goes together in a flash, sauteed onion plus the green part of green onions, water chestnuts–my late mom’s secret ingredient–and just a few dry roasted pecan halves.

Note: please do not try to save time by using Whole Foods vegan cornbread. It is sweet enough to be cake and, last year, reacted to liquid like cake turning into a dense mass that ended up in the woods next to our house. I had to redeem myself this year.  And I did!

RECIPE

Make cornbread a few hours–or a day–ahead:

3/4 cup self-rising cornmeal mix

1/2 cup all purpose flour (I use white whole wheat)

1 tablespoon Vegan Egg (not tested with other egg substitutes but try it and share!)

1/2 cup unsweetened non-dairy millk (I use soymilk)

2 tablespoons vegetable oil

1/2 cup water

Sea salt and freshly ground black pepper to taste

3/4 cup frozen corn

Preheat oven to 450 degrees.  Grease 6 muffin cups and preheat for about 7 minutes. Meanwhile, in a medium bowl whisk together dry ingredients.  Make a well in the center and add vegetable oil and water.  Whisk together just until combined.  Season with salt and pepper, and stir in corn.  Divide mixture evenly among muffin cups and bake 20 minutes or until golden brown.  Remove from oven and, when cool enough to handle, remove cornbread muffins from tin and crumble into a large bowl.  Cover until ready to use.

Stuffing:

1 medium onion, finely diced

2 cups cauliflower pearls (buy them prepared or chop in a food processor until the size of small peas)

4 celery hearts, sliced lengthwise, and then finely diced

1 tablespoon minced garlic

2 teaspoons poultry seasoning

Pinch of sea salt and freshly ground black pepper

2 cups vegetable stock or broth, divided

1-8 ounce can sliced water chestnuts, drained

4 green onions, green part only (reserve white part for my delicious fat-free Vegan Mushroom Gravy)

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

3 tablespoons aquafaba (liquid from a can of chickpeas)

Reduce oven temperature to 350 degrees and oil a 9 x 13″ casserole dish.  Cover bottom of large cast iron skillet with water.  Heat over medium-high and then stir in onion, cauliflower, celery, garlic, and poultry seasoning.  Season with salt and pepper and saute, stirring frequently, until tender, adding 1 cup vegetable stock a little at a time.  When vegetables are softened and most of moisture has been absorbed and/or cooked off, remove from heat and add to bowl with crumbled cornbread.  Stir in water chestnuts, green onions, and toasted pecans, moistening with remaining cup of vegetable stock or broth.  The consistency should be that of unbaked bread pudding, so add liquid a little at a time, adding more or less, as needed.  Adjust seasoning if necessary, transfer to prepared casserole dish–avoid packing down–and bake, uncovered, for a half hour.  Serve immediately.

 

 



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