This beautiful and refreshing slaw was a hit at a neighborhood retirement and Labor(less) Day Party for my (too-young-to-retire husband)…but it would be welcome on any table anyvtime. It brought the spice and the crunch, pairing beautifully with our host’s baked ‘bellas and chimichurri sauce, sliced tomatoes, and smash-baked baby potatoes.
Krunchy Kimchi Slaw with Chili Crisp (super simple, 6-ingredient, vegan& plant-based)
Yield: 8 servings
1/4 cup plant-based cream cheese (I use Tofutti Smoke, but any plain or savory flavor will work) 1-3 tablespoons chili crisp (I like 3, but adjust to suit your spice tolerance) 10 ounces shredded cabbage or slaw mix 10 ounces Kimchi 2 green onions, thinly sliced diagonally) Approximately 1 tablespoon toasted sesame seeds (white or tuxedo)
In large bowl, warm cream cheese for 20-30 seconds on microwave. Stir in chili crisp followed by cabbage and kimchi until well-combined. Cover and refrigerate until serving time. Just before serving, top with onions and garnish with srsame seeds.
I created this recipe–which cooks for only 2 minutes!–on a recent Sunday morning at the end of our winter break. It was on the heels of having just created, if I do say so, The Best, Moistest Gingerbread Loaf as a gift. I was still craving holiday flavors and pretty sure I couldn’t trust myself with a whole loaf in the house. So, this was the perfect, spicy answer.
The texture is a little different because of cooking in the microwave–similar to a bread pudding–but the flavor is virtually identical.
Before I could photograph it, the Cocowhip started to melt and I was momentarily disappointed. But then I thought, “That’s how it really looks: warm and pleasantly melty.”
Gingerbread Mug Cake (vegan & plant-based with gluten-free option)
Yield: 1 serving (easily mutiplies)
1 tablespoon vegan butter 1/4 cup gluten-free 1:1 baking mix or all-purpose flour 2 tablespoons granulated stevia or natural sugar 1/4 teaspoon baking powder 1/4 teaspoon ground cinnamon 1/4 teaspoon ground ginger 1/8 teaspoon ground allsice 1/8 teaspoon freshly grated black pepper 1/8 teaspoon ground cloves 1/8 teaspoon grated nutmeg (freshly grated if possible) Pinch sea salt if vegan butter is unsalted) 2 tablespoons non-dairy milk Optional: 1/4 teaspoon espresso powder dissolved in non-dairy milk 1 tablespoon unsweetened applesauce 1 teaspoon dark molasses 1/8 teaspoon vanilla extract Garnishes: 2 tablespooons Silk vanilla Greek yogurt or Cocowhip (feel free to use your favorite brands, but I love these) 1 tablespoon chopped or halved walnuts or pecans
In microwave-safe mug, cup, or very small bowl, melt butter and swirl around sides. In another small cup or bowl, use a fork or mini whisk to combine all remaining ingredients until a smooth batter forms. Transfer to buttered vessel, gently smooth top, and microwave on high for 60 to 90 seconds, just until top is set. Serve warm topped with Silk vanilla Greek yogurt or Cocowhip and nuts, if desired.
The Best, Moistest Gingerbread Loaf (vegan & plant-based with gluten-free option)
Craving gingerbread, I studied recipe after recipe before making a loaf as a foodie friend’s Christmas gift. She live it, but, just tasting the batter, I thought it could be improved. I wanted more spice (so I added allspice and black pepper), more richness (I added a small amount of melted vegan butter along with the oil), and better balance for the tanginess from the applesauce (I added espresso powder). Honestly, it is perfection…and I hope you agree!
I had visions of swathing it in orange-bourbon-cinnamon cream cheese frosting, maybe with a hint of molasses, and, while that would be delicious, it needed nothing but a cup of tea on the side!
Notes: A half recipe fits perfectly in a mini loaf pan (5¾” x 3¼”). Shorten baking time to about 35 minutes.
Discovering I was out of baking powder during one of my test batches, I looked up a substitute, it worked perfectly, and I included it below as an option.)
Recipe
2 1/4 cups 1:1 gluten-free baking mix (like Bob’s Redmill; I am not gf, but prefer it in rustic baked goods) or unbleached all-purpose flour 1/2 cup packed light or dark brown sugar (I prefer dark brown) 2 teaspoons baking powder (or sub 1/2 teaspoon baking soda and 1 teaspoon lemon juice) 1/2 teaspoon baking soda 2 teaspoons ground ginger 1 1/2 teaspoons ground cinnamon 1/2 teaspoon grated nutmeg (fresh grated if possible) 1/4 teaspoon ground allspice 1/4 teaspoon ground cloves 1/4 teaspoon sea salt 1/8 teaspoon freshly ground back pepper 1 cup non-dairy milk (I prefer unsweetened soymilk) Optional (but recommended): 1 to 2 teaspoons espresso powder) 1/2 cup molasses (use blackstrap only if you want a very pronounced flavor) 1/2 cup unsweetened applesauce 1/4 cup vegetable oil 2 tablespoons vegan butter, melted (I use Myokos) 2 teaspoons vanilla extract
Preheat oven to 350 degrees. Oil a standard loaf pan (4.5 x 8.5″ or 5 x 9″). Place all dry ingredients in large mixing bowl: baking mix, brown sugar, baking powder, baking soda, and spices. Whisk together and make a well in center. Dissolve espresso powder in non-dairy milk, if using. Into well, pour all wet ingredients: non-dairy milk, molasses, applesauce, oil, vegan butter, and vanilla, and whisk into dry ingredients just until all lumps dissolve. Transfer into prepared pan, gently smoothing top. Bake 55-60 minutes or until wooden pick inserted deep into center comes out clean. Cool in pan 10 minutes. Invert onto plate and then onto wire rack so top is up. Cool slightly or completely before slicing. Reheat slices a few seconds in microwave, if desired.
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.
I created this flavorful holiday-colored recipe last year for a Christmas brunch, and plan to reprise it this year, maybe with a sprinkle of pomegranate arils on top.
Cheesy Creamed Spinach
1 tablespoon olive oil or plant-based butter 1 medium yellow or white onion, diced Pinch sea salt 1/4 cup water 2 large cloves garlic, minced 12 ounces fresh baby spinach leaves, processed in batches, until finely chopped (process and add as onions are finishing their sauté) 1 tablespoon flour whisked with 1 tablespoon cold water in a small container to make a slurry-paste 1/2 cup (4 ounces) Tofutti Better Than Cream Cheese (Plain or Smoked) 2 ounces plant-based cheese of choice (such as smoked gouda slices, torn into pieces, or shredded parmesan) 2 tablespoons nutritional yeast or 1 more ounce plant-based cheese 1/4 teaspoon freshly ground black pepper 1/4 teaspoon garlic powder Optional garnish: sprigs of fresh rosemary or thyme
In large skillet, bring olive oil to shimmering over medium heat. Add onion and a pinch of sea salt, and sauté for about a minute. Add water, and continue cooking, stirring occasionally, until water evaporates and onion is very tender, about 3 minutes. Add garlic and sauté, stirring, for another 30 seconds to a minute.
Reduce heat to medium-low, process first batch of spinach leaves, and add to skillet, stirring well. When wilted, add second processed batch, and continue until all spinach is used. It will take about 3 to 4 batches in a large food processor.
Cook, stirring frequently, until most of moisture is released and evaporated. Add flour slurry-paste, stir well, and cook for a couple minutes, raising heat if desired. Add dollops of Tofutti Better Than Cream Cheese and the plant-based cheese of your choice, cooking, and stirring until completely melted and incorporated. Stir in nutritional yeast, black pepper, and garlic powder.
Serve immediately garnished, if desired, with a sprig of herbs, or cool, cover tightly, refrigerate until serving time, and reheat for 2 to 3 minutes in microwave.
Vegan Roasted Brussels Sprouts and Butternut Squash Salad with Orange-Maple Vinaigrette
Yield: 4 to 6 servings
Best. Thanksgiving. Salad. Ever.
Here, I combined most of my favorite seasonal ingredients into one scrumptious salad that happens to be 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
Prrheat oven to 450 degrees. Spread brussels sprouts and butternut squash on a large rimmed baking sheet and roast 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.
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.
If, like me, you find yourself in need of an appetizer to take to a party–or just want to treat yourself or your family–but have little time and want to avoid a trip to the grocery store, this simple, speedy, and flavorful dip may be the answer. Plus, it sports holiday colors–though it is tasty all year–and is carnivore approved!
1 cup Tofutti Better Than Sour Cream (or 3/4 cup Better Than Sour Cream + 1/4 cup Better Than Ricotta 1/4 cup plant-based pesto 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/4 teaspoon dried oregano 1/8 teaspoon freshly ground black pepper 1/4 cup finely sliced or snipped green onions (approximately 1 large or 2 medium) Garnish: a couple teaspoons thick balsamic vinegar (fig flavored is nice), a couple tablespoons finely sliced or snipped green onion, pinenuts, etc. I like to finish with a “flower” made from the trimmed end of a red bell pepper, as in photo. Accompaniments: red bell pepper strips, cucumber slices crackers, bagel chips, etc.
Stir all dip ingredients together with a fork in a small-medium bowl. Transfer to serving bowl, drizzle with balsamic, sprinkle with green onion and pinenuts if using, and add optional bell pepper flower. Serve immediately with desired accompaniments, or cover and refrigerate until serving time.
As many of you know, Tofutti hired me last spring to create tasty content for them, a side hustle made for me if there ever was one!
I also love my day job as an art teacher in the Upper School at Norfolk Academy in Norfolk, VA, so when school let out last June, I went on a recipe development bender over the summer. You can access those recipes which have been published on the Tofutti site’s recipe blog. But there are many more in the can, as they say!
I backed off my flurry just a little once school started back in August but, for the most part, I have continued to create recipes, stage and photograph the finished dishes, and work on various special projects of which this eCookbook is my favorite.
Please note that, while I am paid a contract fee by Tofutti, the eCookbook is NOT monetized, so I am not promoting it for $$. Rather, I love these recipes, think the book is so beautiful to page through, even digitally, and wanted to share with you.
In Quick & Easy Entertaining: The Holiday Edition, you will find
Mex Chex Mix Cream Cheese Pecan Balls Turnip Greens, Red Beans & Vegan Sausage Soup Roasted Butternut Squash, Arugula & Candied Pecans Savory Vegan Sausage & Rice-Stuffed Microwave Baked Apples Oatmeal Streusel-Stuffed Microwave-Baked Apples Mini No-Bake Pecan Pie Cheesecakes Mini No-Bake Pomegranate Cheesecakes
To access your book, simply click on the link below which will take you to a pretty page where you enter your email address and submit. You will receive your eCookbook via email right away. And, not to worry: you will NOT be inundated with email from Tofutti…or me!
Once you have downloaded the eCookbook, you could certainly send it to friends, but we would love it if you would send them the link so that we know how many people are accessing it. And please share on your social media. The more the merrier.
We’d love to know what you think, as well as what other cookbook topics might interest you. We hope you love this little gift from us to you.
