Vegan Recipes

Posted by Jordan St. Clair-Jackson

This raw cheesecake is much lighter and fresher-tasting than a dairy cheesecake and the cashew topping is such a good medium for color and decoration. Even though it looks stunning as a whole cake, we sometimes make individual ones in a silicone muffin tray.

It makes a fantastic light dessert, or, with a bit of imaginative decoration it makes a tastefully subtle celebration cake too—with a bit of planning needed for the freezing time. Freeze-dried raspberry powder may seem like a futuristic ingredient, but it is well worth having in your pantry as it has so many uses. Try stirring it into oatmeal and adding to your smoothies.

Recipe and photos from Super Loaves and Simple Treats: Modern Baking for Healthier Living by Melissa Sharp © 2018, Avery Publishing. Reprinted by permission.

Makes: 1 large cheesecake or 12 mini cheesecakes
Equipment: 8-inch springform pan or 12-cup silicone muffin mold, food processor, and high-speed blender

For the base

  • 1 1⁄4 cups unsalted cashews
  • Generous 1 cup pitted dates
  • 2 tablespoons coconut oil
  • 1 tablespoon maca powder
  • 1 teaspoon vanilla extract

For the filling

  • Scant 2 cups unsalted cashews, soaked for at least 4 hours but preferably overnight
  • Juice of 1 lemon
  • 1⁄2 cup coconut oil, melted
  • 1 3⁄4 cups whole coconut milk
  • 1/3 cup maple syrup
  • 2 tablespoons freeze-dried raspberry powder
  • Fresh raspberries, for topping

Grease a 8-inch springform pan or a 12-cup silicone muffin mold with a neutral oil such as sunflower oil. Do not use coconut oil as this will freeze solid and will not have a lubricating effect.

To make the base, blend the cashews in a food processor to the texture of coarse sand. Add the dates, oil, and maca, and continue to blend until the mixture comes together as a smooth mass. Pour the mixture into the springform pan or divide evenly among the muffin cups and press down well. Place in the freezer as you make the filling.

To make the filling, drain the cashews and rinse under running water. Put them in a high- speed blender along with all the other filling ingredients, apart from the raspberry powder. Blitz well on high speed until completely smooth and creamy. Pour the mixture straight into the springform pan or muffin mold cups, to halfway up the side—you should have about half the cashew mix left. Return the mold to the freezer for 20 minutes. In the meantime, add the raspberry powder to the mixture left in the blender and blitz again, until the raspberry is spread evenly throughout.

After 20 minutes take the tray out the freezer and pour the raspberry cashew mix on top of the vanilla, right to the top of the pan or cups. Return the mold to the freezer for at least 4 hours, but preferably overnight.

Take the mold out of the freezer 20 minutes before you want to serve them, and top with the fresh raspberries.

Vegan Vanilla Raspberry Cheesecake

Article source: http://www.vegkitchen.com/recipes/vanilla-raspberry-vegan-cheesecake/

I tend to add megaflavor to everything I cook, but in this dish I embrace the minimalist trend and really like the simplicity of green onions with spice, sesame, salt, and refreshing crunchy cucumber. It was inspired by something I ate a couple of years ago at Xi’an Famous Foods in Brooklyn.

A friend claimed this menu item, known as A-1, was her favorite thing ever, which I mistook for hyperbole. But I was curious. Well, after ordering it and taking one bite, I was in love and certainly wasn’t prepared for a long-distance relationship with this noodle dish so I made my own version of Cold Cucumber–Chile Noodles.

Reprinted with permission from Hot for Food Vegan Comfort Classics, text and photography copyright 2018 by Lauren Toyota. Published by Ten Speed Press, an imprint of Penguin Random House LLC.

Serves: 4 to 6 servings
Prep time: 20 minutes
Cook time: 6 to 8 minutes

  • 1 pound thick flat rice noodles
  • 2 English cucumbers
  • 2 green onions, white and green parts, finely sliced diagonally
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons sesame seeds
  • 1⁄4 to 1⁄2 teaspoon sea salt
  • 4 tablespoons chile oil

Bring a large pot of salted water to a boil. If your rice noodles already contain salt, do not add salt to the water. Cook the noodles until al dente, approximately 6 minutes.

Meanwhile, cut the cucumber into ribbons using a vegetable peeler or slice very thin using a mandolin.

Drain the noodles, rinse under cool water, and place in a large bowl. Toss with the cucumber ribbons, green onions, sesame oil, sesame seeds (reserving 1 teaspoon for garnish), and 1⁄4 teaspoon of the salt (more to taste, if necessary). Divide among serving plates.

Drizzle each portion with 1 tablespoon of the chile oil (or use more sesame oil if you don’t want spice) and garnish with the remaining sesame seeds.

You can also toss the noodles in only the sesame oil, salt, and sesame seeds, leaving the cucumber ribbons and green onions to place on top of the noodles in each serving. I think this looks prettier!

If you have leftovers, soften the noodles by heating them with a bit of water in a covered pan or heat in a microwave. Drain any excess water before serving.

Cold Cucumber Chile Noodles from Hot for Food by Lauren toyota

Article source: http://www.vegkitchen.com/recipes/cold-cucumber-chile-noodles/

Cocoa Avocado Toast

In January of 2018 there were near-riots in France as a grocery chain knocked down the price of Nutella, the popular chocolate-hazelnut that’s gathering a following here in the U.S. But is it really worthy of that kind of devotion? After all, the first two ingredients are sugar and palm oil — not ideal fuels to start the day. This sweet cocoa avocado toast has got it all — protein, good fats, whole-grain carbs, and the potassium boost of banana.

While avocado may have seen its day as a trend, it still has plenty of devotees (yours truly included), and has become a fixture on countless breakfast and lunch menus everywhere. After the recent “Nutella riots” as they were dubbed by the press, I merged the concepts of avocado toast and Nutella into one super-simple spread. Using only a handful of real food ingredients, this “Not-ella” spread is oil- and dairy free and sublime. It’s an easy, filling breakfast and a good after-school treat.

Serves: 2 to 4

  • 1 medium ripe avocado
  • 2 teaspoons cocoa or cacao powder (preferably organic and fair trade)
  • 1 to 2 tablespoons maple syrup or agave nectar, to taste
  • 1 heaping tablespoon peanut butter
  • 4 average slices whole-grain bread, toasted
  • Bananas, 1 or 2, as needed depending on size, thinly sliced

In a shallow bowl, mash peeled and pitted avocado until smooth.

Add the cocoa, maple syrup, and peanut butter. Work in with the tines of a fork until well blended.

Spread onto toast and top with sliced bananas. Eat right away, and enjoy!

Cocoa Avocado Toast

Article source: http://www.vegkitchen.com/recipes/not-ella-sweet-chocolate-y-avocado-toast/

When cold and flu season is in full swing, or if it’s simply a bone-chilling winter day, sometimes you need a big pot of comforting soup and you need it now! One of the most soothing bowlfuls ever is mushroom barley soup, and this shortcut vegan version takes at least an hour off the process. Case in point, our Classic Mushroom Barley Soup, which is about an hour and a half or more, from prep to finish. There’s not a lot of work time, so when you have more leisure to cook soup, give it a try!

This fast version shaves off the time by using quick-cooking barley and precut fresh veggies. It’s just as good as the original, and gets more flavorful as it stands. Look for quick-cooking barley (sometimes called 10-minute barley) in the grains or dried beans section of well-stocked supermarkets and natural foods stores. Trader Joe’s has their own brand, too. Or you can search for quick-cooking barley and order online.

Serves: 6 to 8

  • 2 cups quick-cooking barley
  • 5 cups water
  • Two 8-ounce packages sliced brown or white mushrooms (see Note)
  • 1 cup pre-grated carrots
  • 1 vegetable bouillon cube
  • 1 tablespoon mixed seasoning blend (like Frontier or Mrs. Dash)
  • 1 teaspoon dried dill (or even better, use fresh and leave to end)
  • 3 to 4 scallions, thinly sliced
  • 1 to 2 cups plain unsweetened nondairy milk, or as needed
  • Salt and freshly ground pepper to taste

Combine the barley and water in a soup pot. Bring to a rapid simmer over high heat.

In the meantime, put the mushrooms in a colander and rinse them very well — get in there with your hands if need be and move them around under the running water.

Add the mushrooms, grated carrots (chop them in to smaller pieces with a knife or kitchen shears, if you’d like, but you can also leave them long), bouillon cube, seasoning blend, dill (if using dried), and white parts of the scallion.

Return to a rapid simmer, then turn down the heat and cook for 10 minutes, or until the barley is tender.

Stir enough nondairy milk to give the soup a medium-thick texture and season with salt and pepper.

Add as much fresh dill as you’d like. You can let the soup stand for a few minutes before serving, or serve right away.

The soup thickens as it stands, so thin with more nondairy milk as needed, and adjust the seasonings.

Note: Make sure the mushrooms look fresh and clean — sliced mushrooms are more perishable than whole.

20-minute Mushroom-Barley Soup

Photos: Evan Atlas

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Article source: http://www.vegkitchen.com/vegan-food-hacks/20-minute-vegan-mushroom-barley-soup/

Posted by Jordan St. Clair-Jackson

Nothing satisfies like a comforting bowl of soup when you come home feeling tired and chilled, or need a remedy for a cold. But lots of chopping and long wait times for simmering don’t have to be part of the equation. Here are 10 warming and super easy vegan soups that combine fresh veggies and shortcuts that result in a good-sized portions. It’s no accident that more than half of these aree Asian-style soups, which as a matter of course require little cooking. But they’ll all have you saying “Soup’s on” in 20 minutes or less!

Japanese Noodle Soup with Crisp Vegetables: In this Japanese-style soup (shown at top), udon noodles in a hot broth are topped with crisp raw vegetables, making for an offbeat and pleasing presentation. It can be made minutes before you wish to serve it. The traditional way to eat this is to “slurp” the noodles with the help of chopsticks, then finish off the remaining soup with a spoon.

Instant Kimchi Noodle Soup

Instant Kimchi Noodle Soup: This bold-flavored soup by Hannah Kaminsky features  buckwheat soba noodles, which take only a few minutes of cooking to reach al dente perfection while adding depth and a pleasant earthiness to the entire bowl. Spicy Kimchi is the star of the show here; read labels carefully to make that you’re getting a brand free of fish products.

Vegan Miso Soup recipe

Nearly Instant Vegan Miso Soup: It’s nice to know that making miso soup, similar to what you get at Japanese restaurants (if you’re lucky enough to find one without fish broth) is quite easy. Lately, though, I’m not fond of what kombu (a sea vegetable) does for the soup. It has a fishy flavor (after all, it comes from the ocean), a weird slippery texture, and it’s expensive. Fortunately, this vegan miso soup recipe is just as good without it.

Nearly instant vegan butternut squash soup

Instant Butternut Squash Soup with Spinach and Peas: Pureed butternut squash soup is so comforting. But unless you’ve got time to spare, making it from scratch is a bit of a project. A good one, mind you, but not one that most people would embark on when they walk in the door from a long day of work. To make this nearly-instant butternut squash soup with spinach and peas, we use the soup base that comes in 32-ounce containers. 

Thai coconut-corn soup

Nearly-Instant Thai Coconut-Corn Soup: Here’s a soup that’s great for any kind of weather, not just when it’s chilly and rainy. Because it’s ready to serve in 20 minutes, it’s for any time you want soup in a hurry. You can even chill it and serve it cold on warm days. 

20-minute asian vegetable noodle soup

20-Minute Asian Vegetable-Noodle Soup: When it’s cold and damp outside, or when you’re sick with cold or flu, you might be tempted to send your significant other to pick up some soup from the local Chinese eatery, as we used to do on such occasions. It was usually something called Bean Curd Vegetable Soup. The veggies were never very vivid or interesting, but still, it provided instant comfort. Here’s an equally comforting version for you to make at home that might be quicker than take-out!

Very quick black bean soup

Very Quick Black Bean Soup: Making a soul-satisfying black bean soup in such short order is a rarity, but organic canned black beans are so flavorful that they do the trick perfectly. Organic black beans are packed in a nice thick base, rather than a briny liquid. Take note of the variety of toppings you can use to dress the soup up each time you make it. This is delicious served with cornbread or a leafy wrap.

Alphabet vegetable Soup recipe

Alphabet Vegetable Soup: This tasty soup comes together, and is a fantastic way to get kids of all ages to eat their veggies! As kids get older, you can leave out the alphabets (or replace them with tiny shells, orzo, or other small pasta), but those letters floating around in the soup gives it great appeal to young eaters. This soup will recall the canned version—but it’s much better and fresher. 

Coconut-Curried-Red-Lentil-Soup-with-Spinach leslie cerier

Coconut Curried Red Lentil Soup: The red palm oil and red lentils give Leslie Cerier’s soup a beautiful orange color. Feel free to use any other kind of oil, and any greens you like such as spinach, collards, kale, or mustard greens.

Tofu vegetable soup

Colorful Asian-Style Vegetable Tofu Soup:  Last but not least, another quick Asian-stye soup. This quick and colorful bowlful will please anyone who enjoys Asian flavors. Just toss everything into a soup pot and in a few minutes, it’s done! Try enticing kids and teens with this simple soup. 

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Article source: http://www.vegkitchen.com/recipes/10-warming-easy-vegan-soups-in-20-minutes-or-less/

Lavash Hummus Veggie Wrap

Rectangular soft lavash wrappers are even easier to make sandwiches with than round wrapper breads — everything lines up so neatly, and they roll up so easily. Look for them in near your supermarket’s deli section — they’re often shelved near pita breads. Hummus holds everything together, and plenty of romaine lettuce plus fresh tomatoes, cucumbers, and roasted red peppers means that your yummy sandwich is also a salad! Make this with black olive hummus for extra flavor. Photos by Evan Atlas.

Hummus and Veggie Lavash Wraps

Author: Nava

Recipe type: Wraps

Cuisine: Vegan / Healthy

Prep time:  20 mins

Total time:  20 mins

Serves: 2 to 4

  • 2 fresh lavash breads
  • ¾ to 1 cup hummus (store-bought or homemade)
  • 2 cups finely shredded romaine lettuce, or as desired
  • 2 small flavorful tomatoes, sliced
  • 12 or so slices cucumber
  • 2 roasted red peppers from a jar, drained and blotted dry, thinly sliced
  1. Place one lavash bread on a cutting board and spread evenly with hummus.
  2. Sprinkle half of the romaine over the hummus.
  3. Arrange tomato, cucumber, and red pepper slices down the center, more or less as shown in the photo.
  4. Start rolling from one of the longer sides; make sure to roll snugly.
  5. Repeat with the second lavash bread.
  6. Cut each lavash roll in half. Each half of a lavash wrap can be a serving with a larger meal, or serve both halves for a heartier helping.
  7. Make sure to hold the wraps up horizontally as you eat them, so that you don’t lose any of the filling!

Hummus Veggie Lavash Wrap

Hummus Veggie Wrap recipe

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Article source: http://www.vegkitchen.com/recipes/hummus-and-veggie-lavash-wraps/

This is my personal vegan twist on the traditional Spanish omelet. I am a big fan of spicy foods, and the smoked paprika is what makes this recipe super fun and different. If you want less spice, simply reduce the amount of paprika. This vegan omelet is delicious served with sautéed vegetables or over raw leafy greens. Recipe by Parisa Salahshourian, VLCE, Spain, from The Main Street Vegan Academy Cookbook by Victoria Moran and JL Fields (BenBella Books, 2017). Reprinted by permission.

Serves: 4 to 6

  • 3 teaspoons olive oil, divided
  • 2 large russet potatoes (about 11/2 pounds), peeled and diced
  • 1 large onion (about 8 ounces), diced
  • 1/2 cup all-purposes flour
  • 1/2 cup chickpea flour
  • 1 cup water
  • 1 tablespoon smoked paprika

In a large skillet, heat 1 teaspoon of the olive oil over medium-high heat. Sauté the diced potatoes until soft. Add the onion and continue sautéing.

Meanwhile, in a medium bowl, use a hand mixer to mix the all-purpose flour, chickpea flour, and water until the texture becomes somewhat viscous, like eggs. Transfer the potatoes

and onion to the bowl and mix with a wooden spoon. Add the smoked paprika and continue mixing.

Heat the remaining 2 teaspoons olive oil in the skillet over medium heat. Transfer the contents of the bowl to the skillet, ensuring that the mixture covers the entire pan. Cook for 5 to 7 minutes, using a spatula to gently lift the omelet to check for doneness.

Once the bottom is lightly browned, place a large plate upside-down over the omelet in the pan, and quickly turn the pan over so the omelet is on the plate. Slide the omelet back into the skillet, cooked side up, and continue cooking the other side for 5 to 7 minutes longer.

Gluten-Free Option: Use buckwheat flour instead of the all-purpose flour.Crazy Spicy Spanish Vegan Omelet

Article source: http://www.vegkitchen.com/recipes/crazy-spicy-spanish-omelet/

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