Tag: vegan recipes

by betsy

Basic Buddha Bowl (vegan/plant-based)

This “basic” Buddha Bowl is anything but!

I make a heated mixture of cauliflower rice, edamame, and Korean BBQ (though any flavored seitan, tempeh, or tofu would work). Then I stir in plant-based mayo, the world’s best condiment–chili crisp–and rice wine vinegar.

Next, I pile on crisp, colorful, chopped raw vedge, stir it all together, and garnish with a few pickled onions and roasted, lightly salted nuts.

Store the cauliflower mix separately from the vegetables so you can heat and assemble a bowl whenever you like and the vegetables remain raw.

Basic Buddha Bowl / Yield: 4 servings

Base
12 ounces frozen riced cauliflower
12 ounces frozen edamame or mukimame
7 ounces flavored sitan (we like Nasoya Plantspired Korean BBQ)
1/4 cup + 2 tablespoons plant-based mayo
1 to 3 teaspoons chili crisp
1 tablespoon rice wine vinegar or brine from pickled onions
Toppings (list follows)
Garnishes (list follows)

Heat frozen riced cauliflower and edamame or mukimame 4 minutes on high in microwave safe bowl. Stir in seitan and heat another minute or two. Add mayo, chili crisp, and vinegar or brine, and gently stir all together until well combined. Add a pinch of sea salt if desired. Spoon into bowl(s) and top and garnish as desired.

Toppings
1 red or yellow bell pepper, sliced or diced
1 cup shredded carrots
1 large cucumber, sliced or diced
1 cup sliced fresh mushrooms

Garnishes
1/4 cup pickled onions or kimchi
1/4 cup Roasted and lightly salted cashews or peanuts

by betsy

The Best Espresso Black Bean Brownies with Banana, Chocolate Chips & Walnuts aka Chunky Monkey Brownies

I created this recipe for a sweets loving friend who owns a design workshop in exchange for a fabric remnant for a new art direction.

I think we both got a pretty sweet deal.

And since the base of these moist fudgy confections are black beans, you can think of each brownie as a serving of vegetables. 😉

The Best Espresso Black Bean Brownies with Banana, Chocolate Chips & Walnuts aka Chunky Monkey Brownies

Yield: 9 brownies

1-15 ounce can black beans, drained and rinsed well
3/4 cup packed brown sugar
3/4 cup unsweetened cocoa powder (not Dutched)
1/2 cup all-purpose flour (or 1:1 gluten-free substitution
1/4 cup vegetable oil
2 tablespoons flaxseed meal whisked with 1/4 cup water and set aside for 5 minutes to thicken; whisk again before using
1 tablespoon pure vanilla extract
1 tablespoons powdered espresso dissolved in 2 tablespoons coffee liqueur (Tia Maria is considered vegan-friendly; Kahlua is not due to bone char filtering)
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon kosher salt
1 banana, halved lengthwise and sliced thinly
1 cup vegan chocolate chips
1 cup walnut pieces
Optional garnish: a few more chocolate chips and walnuts

Preheat oven to 350°F. Spray an 8-inch square baking pan with non-stick spray, line bottom and up two sides with parchment paper or foil, and spray again.

In a food processor, place all ingredients except banana, chocolate chips, and walnuts. Process until very smooth, scraping down sides of bowl as necessary. If consistency is more cookie dough than thick brownie batter, you can add 1 to 2 tablespoons additional water or coffee liqueur. Remove blade and gently stir in banana, chocolate chips, and walnut pieces.

Spread mixture evenly into prepared baking pan. Sprinkle a few chocolate chips and walnut pieces evenly over surface if desired.

Place brownies in center of preheated oven and bake about 33 minutes until a wooden pick inserted in center comes out with just the slightest bit of moist chocolate coloring it (not really clinging to it). Cool pan on a wire rack. Serve or cover tightly until serving time.

by betsy

Spinach, White Bean & Cauliflower Vinaigrette (vegan/plant-based)

Spinach, White Bean & Cauliflower Vinaigrette (vegan/plant-based)

Yield: 4-6 servings

I created this emergency dinner when I needed a vegan compliment to the Italian pescetarian dish my husband was preparing for himself and a dinner guest, and wanted to make it from what I had on hand.

I used homemade black olive vinaigrette–I would share the recipe except I don’t remember exactly what I did–but any vinaigrette would likely be lovely.

This beautiful, balanced one-dish meal goes together in a flash and is delicious hot, cold, or room temp.

12 ounces frozen riced cauliflower
2 cups, gently packed baby spinach
1-15 ounce can cannellini beans, rinsed and drained
3 to 4 tablespoons vinaigrette (add sea salt, black pepper, and red pepper flakes if dressing is not salty/spicy enough)
Optional garnishes: minced fresh basil or parsley, olives, shredded plant-based parm (we like Follow Your Heart), toasted or raw pinenuts

Place cauliflower in a large microwave safe bowl and microwave for about four minutes. Break up gently with a fork. Place spinach on top and microwave for another minute or two until slightly wilted. Fold together with cauliflower. And beans and vinaigrette, and fold again until well combined. Serve garnished as desired.

by betsy

Carrot Salad with Chili Crisp (vegan/plant-based)

This salad could scarcely be quicker or easier, not to mention beautiful, delicious, and nutritious.

We served it recently at a neighborhood potluck, and it travels well and plays so nicely with others, adding a bright pop of color, unexpected flavor, and healthful crunch.

Note: My first experiment with this recipe concept involved roasting–and ruining–the carrots. Carrots are sweet enough a right out of the ground, and roasting them not only rendered them cloyingly sweet but destroyed that wonderful raw snap.

When I was a kid, my mother insisted that we eat carrots with a particular roasted dish on her rotating repertoire. But, she let me choose whether I wanted mine raw or cooked. I chose raw then…and still do.

Carrot Salad with Chili Crisp
(vegan & plant-based)
Yield: 6-8 servings

1 pound carrots, thinly sliced on the diagonal (I purchase waffle cut carrot “chips” in a bag, as the increased surface area encourages more dressing to cling to each slice)
4 green onions, thinly sliced
3 to 4 tablespoons extra virgin olive oil
1 tablespoon chili crisp (or to taste)
Sea salt to taste (approximately 3/4 teaspoon)
Garnish: approximately 2 tablespoons sesame seeds (I like the “tuxedo” or mixed black and white variety)

In a large bowl, gently toss together carrots and green onions. In a small bowl or cup, whisk together oil and chili crisp. Drizzle over carrot mixture, sprinkle with sea salt, and gently toss again until evenly distributed. Sprinkle with sesame seeds and serve. If not serving immediately, cover and chill, sprinkling with sesame seeds just before serving.

by betsy

Apple Butter Loaf (vegan/plant-based)

A gift of crabapple butter from my friend, artist, and esteemed educator,
Michelle Tillander, inspired this please-come-on-autumn! recipe.

This one-bowl wonder is a cske-bread hybrid that boasts a slightly chewy crust, a moist and tender just-dense-enough crumb, rich color, and deep flavor.

It needs no glaze or topping, although plant-based Greek style vanilla yogurt and a few roasted pecan halves gilds this lily beautifully.

Apple Butter Loaf (vegan/plant-based)

1/2 cup applebutter
1/3 cup unsweetened applesauce
1/4 cup molasses
1/4 cup brown sugar (light or dark)
1/2 cup plant-based butter, melted
1/4 cup unsweetened plant-based milk
1 teaspoon vanilla extract
Up to 1 tablespoon cinnamon, apple pie spice, or pumpkin pie spice to taste (if your applebutter is spicy, you might want only 1 teaspoon)
1 teaspoon baking soda
1 teaspoon baking powder
1 1/2 cups all-purpose flour
Pinch salt if butter is not salted

Preheat oven to 375°. Grease a standard metal 8.5 x 4.5 inch loaf pan and line crosswise with a 6″ strip of foil if desired for lift-out removal. Spray foil.

Stir or whisk together all ingredients in large bowl until smooth, about 50 strokes. Transfer batter into prepared pan. Bake 42-45 minutes or until a wooden pick inserted in center comes out clean. Cool in pan, remove to serving board or plate, and slice when very slightly warm or room temperature. Avoid slicing while it is too warm, or it will fall apart.

by betsy

No-Bake Oreo Cheesecake (vegan/plant-based)

A naturally vegan childhood favorite all grown up in the form of a cheesecake.

From my *Healthy(er) Decadence dessert line, this confection takes the cake and is easy as pie!

If you don’t tell anyone that protein- and fiber-rich tofu is responsible for the incredibly luscious texture, they will never know…promise!

No-Bake Oreo Cheesecake (vegan/plant-based)

Yield: 1-7″ cheesecake (8 servings)

12 Oreos from a 13.29 ounce regular bag (reserve remainder of bag for filling and garnish)
2 tablespoons vegan butter, melted
Chocolate Ganache (recipe follows)
Oreo Cheesecake Filling (recipe follows)
Garnishes:
1/2 cup non-dairy whipped topping (we like Cocowhip)
8 Oreo halves

Process the 12 cookies in food processor until crumbs form, drizzle in butter, and pulse a few more times until all crumbs are moist. Press evenly into bottom of 7-inch springform pan. Refrigerate. Make Cocolate Ganache and let cool. Make Oreo Cheesecake Filling, and spread in pan, smoothing top. Spread ganache evenly over top of filling. Refrigerate a couole hours or overnight. To serve, slice cheesecake into 8 pieces and top each with 1 tablespoon non-dairy whipped topping and a reserved Oreo half.

Chocolate Ganache:

1/2 cup unsweetened non-dairy milk (we like soymilk)
1 cup dark chocolate chips, melted

Heat non-dairy milk in small bowl in microwave for 2 minutes or until simmering in a saucepan over medium heat. Remove, add chocolate chips, and allow rhem to begin to melt. Whisk until smooth and creamy, and set aside to cool.

Oreo Cheesecake Filling:

14 ounces firm tofu, drained
1-5 ounce carton vanilla Greek yogurt (I like Silk brand)
1/2 cup confectioner’s sugar or 1/4 cup granulated stevia
1 teaspoon vanilla extract
1/2 teaspoon almond extract
All but 4 of remaining Oreos from package, approximately 18 (carefully cut reserved 4 in half and reserve for garnish)

In bowl of food processor, process tofu until smooth and creamy, scraping down sides of bowl as necessary. Add all remaining ingredients except Oreos. Transfer to a large bowl and use your fingers to crush the approximate 18 Oreos into the batter and gently fold in until evenly distributed.

*At approximately 525 kcal per slice, it is an occasional treat.

by betsy

No-Bake Chocolate-Peanut Butter Cheesecake Pie (vegan & plant-based with gluten-free option)

Easy, healthy(er) decadence goes together in a flash and disappears just as quickly.

Humble peanut butter and chocolate have always played nicely together. In this pie that skews cheesecake-y, they look just as appealing together as they taste with next-to-no effort.

No-Bake Chocolate-Peanut Butter Cheesecake Pie

Yield: 8 servings

1 prepared vegan chocolate crumb pie crust (I purchased a gluten-free variety because that was all the grocery store offered)
1 cup vegan chocolate chips, heated for 1 to 2 minutes in microwave
6 tablespoons smooth peanut butter
14 ounces firm tofu, drained
1/2 cup vegan chocolate chips, heated for about 1 to 2 minutes in microwave and whisked until smooth
1/2 cup smooth peanut butter
1 teaspoon vanilla extract
Garnish: About 1/3 cup peanuts, whole or chopped (the pie is easier to slice if the peanuts are chopped, but I tend to like them whole)
Optional topping: dollops of Cocowhip or other non-dairy whipped topping + a few more peanuts

Make ganache: while the 1 cup of chocolate chips are still warm from melting, whisk in the 6 tablespoons peanut butter until completely combined and set aside.

In large bowl of food processor, add tofu broken into about 4 chunks, and process until smooth, scraping down sides of bowl as necessary. Add the 1/2 cup melted chocolate chips, peanut butter, and vanilla, and process until completely combined and very smooth and creamy. Spread evenly into prepared pie crust, spread chocolate-peanut butter ganache evenly over the top, sprinkle with peanuts around edges, and refrigerate fir about 45 minutes. Slice and serve with a dollop of Cocowhip and more peanuts if desired.

by betsy

*Nearly No-Bake Chocolate-Mocha Cheesecake with Banana Caramel Drizzle (vegan/plant-based)

This quick-and-easy, creamy, and gorgeous dessert will satisfy your need for both nutrition and decadence. Do something sinfully good for yourself!

*The crust is baked for 10 minutes.

Nearly No-Bake Chocolate-Mocha Cheesecake

Yield: 2-5″ or 1-7″ cheesecake

**Note: you can prepare 1.5 times the recipe and make this dessert in an 8- or 9-inch pan and it doesn’t have to be springform.

Crust:
12 Oreos
2 tablespoons vegan butter, melted
Chocolate Cheesecake (recipe follows)
Coffee Topping (recipe follows)
18-20 roasted pecan halves
2-4 tablespoons non-dairy whipped topping
Banana Caramel (recipe follows)

Preheat oven to 350 degrees. Process cookies in food processor until crumbs form, drizzle in butter, and pulse a few more times until all crumbs are moist. **Press into bottom of two 5-inch springform pans or one 7-inch springform pan. Place on a baking sheet and bake 10 minutes. Cool completely. Make Chocolate Cheesecake, and spread in pan(s), smoothing top. Make Coffee Topping and spread evenly over top(s). Arrange pecans on surface, dollop center with non-dairy whipped topping, and serve with a drizzle of Banana Caramel, or refrigerate until serving time. Caramel may be heated if desired.

Chocolate Cheesecake:
14 ounces firm tofu, drained
9 ounces semi-sweet chocolate chips, melted and cooled to room temperature
1 teaspoon vanilla extract
1/2 teaspoon almond extract
Optional: up to 2 tablespoons unsweetened non-dairy milk to achieve desired consistency (I like soy)

In bowl of food processor, process tofu until smooth and creamy, scraping down sides of bowl as necessary. Add melted chocolate extracts and optional nondairy milk, and keep processing until completely combined and very smooth.

Coffee Topping:
1 tablespoon instant coffee or espresso powder
1 tablespoon water or Amaretto
2-5 ounce cartons vanilla Greek yogurt (I like Silk brand)
1 cup non-dairy whipped topping (I like Cocowhip)

In small bowl, whisk together
instant coffee or espresso powder and water or Amaretto until coffee is dissolved. Whisk in yogurt until completely combined and then gently fold in non-dairy whipped topping. Refrigerate until ready to use.

Banana Caramel:
2 tablespoons vegan butter
1/4 cup brown sugar
2 tablespoons unsweetened non-dairy milk (I like soy)
1 medium banana

Simmer butter, brown sugar, and non-dairy milk over medium heat, stirring continually for a couple of minutes. Puree mixture with banana in blender or Ninja-type smoothie maker until creamy and smooth.

by betsy

Individual Peach Cobblers (vegan/plant-based with gluten-free option)

Individual Peach Cobblers
Yield: 4 servings
(easily halves or doubles)

When you are craving cobbler, but want a streamlined approach and fewer servings, and would love it if the end result were cute single servings, this is for you.

And if you care, each serving is under 200 calories, if made with stevia, not counting accompaniments.

2 very ripe peaches, halved vertically, and pits removed
1/2 teaspoon stevia or granulated sugar
1/2 cup all-purpose flour or gluten-free 1:1 baking mix
2 tablespoons granulated sugar
2 tablespoons granulated stevia (or sugar)
1/2 teaspoon baking powder
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/4 teaspoon salt
1/4 cup soymilk or other non-dairy milk
2 tablespoons melted vegan butter
1/2 teaspoon vanilla extract
Accompaniments (optional):
non-dairy whipped topping, Greek yogurt (I like Silk brand vanilla), or non-dairy ice cream + pecan halves

Preheat oven to 350 degrees. Grease 4 half-cup ramekins and place a peach half, cut side up, in each. Sprinkle with a pinch of stevia or sugar.

In small bowl, whisk together flour, sugar, stevia, baking powder, cinnamon, nutmeg, and salt. Make a well in center, and pour in non-dairy milk, melted butter, and vanilla. Use a fork to completely combine.

Top each with a quarter of the batter. Try to just mound on top, rather than covering the sides and bottom of the ramekin. Bake 25-30 minutes or until set and cooked through. Serve warm, if desired, with non-dairy whipped topping, Greek yogurt (I like Silk brand vanilla), or non-dairy ice cream and a pecan half.

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