black pepper - vegetarian recipes

Try it! You will enjoy it!

Pithla (Besan Curry)

Kaju paneer masala recipe | kaju paneer curry | paneer cashew curry

Pasta with Roasted Vegetables and Olives

Cool Refried Bean Wraps










black pepper vegetarian recipes

Mushroom Bourguignon

February 6 2020 Golubka Kitchen 

Mushroom Bourguignon This Mushroom Bourguignon is one of my favorite things to cook on a winter weekend. It’s so fun to put together (makes you feel a little bit like Julia Child), it fills the house with the most incredible, cozy smells, and the result is a savory, earthy dream. My husband and I cooked this for Valentine’s Day last year, and I shared the whole process on our Instagram stories. The amount of recipe requests I got afterwards had me thinking that I should write it up for the blog. Finally sharing it a whole year later! Make this with your love or friend, or just for yourself on Valentine’s day or any other day when you’ve got some time to cozy up in the kitchen. I think you will really love it. I find that this recipe does well with some time and care – it’s not really a weeknight type of deal, and that’s truly the fun of it. For one, I highly suggest making your own mushroom, veggie and miso broth for this stew. You can use store-bought broth and your Bourguignon will still be really delicious, but the homemade broth will take it to that next, next level. This dish is all about layers of deep flavors, and the broth is a true backbone of that. Making your own broth is also not hard at all – it’s just a matter of throwing things in the pot and letting them do their own thing. When I made the Mushroom Bourguignon pictured here, I made the broth in the morning, and it was there waiting for me when I started cooking the stew later in the day. No big deal. I love that this dish is made mostly with very straightforward, common, pantry and crisper-friendly ingredients, but the flavor is so special and so much greater than the sum of its parts. These kinds of recipes are always my favorites. You can see how this Bourguignon comes together step-by-step on our Instagram stories later today. Enjoy! Mushroom Bourguignon   Print Serves: 4 Ingredients for the mushroom bourguignon olive oil or avocado oil 1 lb crimini or other mushrooms of choice - stemmed if necessary, sliced sea salt 20 Cipollini or pearl onions 1 yellow onion - diced 2 medium carrots - sliced 2 tablespoons fresh thyme leaves - chopped ½ teaspoon smoked paprika freshly ground black pepper 5 cloves garlic - minced 1 tablespoon tomato paste 1 cup red wine 3½ cups mushroom veggie broth (recipe below) or store-bought broth, plus more if needed 2 bay leaves 1½ tablespoon all-purpose flour mashed or smashed potatoes - for serving parsley - for garnish for the mushroom veggie broth 1 oz dried porcini 1 large carrot 2-3 celery ribs 1 yellow onion - skin on 1 leek - white and green parts 5 cloves of garlic - smashed handful fresh thyme 1-2 pitted dates - for deeper flavor (optional) sea salt 1 tablespoon white miso Instructions to make the mushroom bourguignon Heat a soup pot over medium heat. Add enough oil to coat the bottom of the pot, letting it heat up. Add the mushrooms and begin browning. Stir once to coat the mushrooms in the oil, then let sit completely undisturbed. Depending on the variety of mushrooms youre using, they will likely release lots of water. Wait for the water to cook off almost completely before stirring, about 10 minutes, that way the mushrooms will brown properly. Stir, add a generous pinch of salt, and let the mushrooms cook for a few more minutes. Transfer the mushrooms to a bowl and set aside until later. Wipe the bottom of the pan if necessary and add another generous pour of oil. Add the Cipollini/­­pearl onions, stir to coat in the oil and let shimmer for the undersides to brown, about 2-3 minutes. Stir to flip and let brown for another 2-3 minutes. Add the yellow onion, carrots, thyme, smoked paprika, a generous pinch of salt, and lots of of black pepper. Sauté until the vegetables are soft, about 10 minutes. Add the garlic and tomato paste, and sauté for 1 more minute. Add the cooked mushrooms back to the pot and stir to incorporate with the other ingredients. Add the wine to the pot, bring it up to a simmer and let simmer and reduce for 3-5 minutes. Add the broth, bay leaves, and another pinch of salt, making sure to add enough broth to achieve a chunky stew consistency. Bring the stew up to a simmer and simmer, covered, for 1 hour, adding more broth if necessary. Discard the bay leaves at the end. Put the flour in a small bowl. Take a small ladle-full of the broth from the stew and pour over the flour. Whisk together until smooth. Pour the slurry back into the stew, mix, and let simmer for another 5 minutes for the stew to thicken. Serve the Mushroom Bourguignon over mashed or smashed potatoes, garnished with parsley. to make the mushroom veggie broth Combine all the ingredients in a large pot with at least 10 cups of purified water. Salt well. Its not necessary to include all the vegetables listed, but the more you include, the more flavorful the broth. You can also include any other ingredients that you like in your veggie broth like peppercorns, bay leaf, etc. Bring up to a boil, reduce to a simmer and simmer, covered, for about 1 hour. Put the miso in a small bowl and pour a little bit of the broth over it. Whisk together until you have a smooth paste. Pour it back into the pot with the broth and mix well. You will have leftover broth after making the bourguignon. Its delicious to sip on its own or in any other stew or soup, and it freezes very well. Notes We used crimini and white beech mushrooms for the Mushroom Bourguignon pictured here. 3.5.3226 The post Mushroom Bourguignon appeared first on Golubka Kitchen.

Mushroom Tempeh Stroganoff

January 18 2020 Golubka Kitchen 

Mushroom Tempeh Stroganoff I really love January. To me, this month has a bright and sparkling clean feel to it. And even though the start of a new year is purely symbolic, it can be such great time to set some concrete intentions and start making lasting changes or small steps in a new direction. This year, much like the past few years, I’m inspired to simplify, minimize, and really think about the things that I bring into my life, and my impact as a consumer. In the past few years, we’ve tackled food waste and figured out a way to compost food scraps that’s sustainable for us. We’ve also done away with a lot of store-bought household products like paper towels and most single-purpose cleaning products, but there is still a lot of work to do in that area. Of course I find that cooking at home is always a top priority when it comes to simplifying in a sane way. Being prepared, having tried and true recipes and techniques under my sleeve, and having some trusted meal components stocked in the fridge or pantry always leads to less stress, less waste, and more enjoyment throughout the week. This Mushroom Tempeh Stroganoff doesn’t have any particular ties to these January musings, beside the fact that it’s a cozy, wintery recipe that I’ll gladly plan to cook on any given week this winter. It’s a nostalgic flavor for us, since our family in Russia cooked it quite a bit, but we think that this plant-based version is even better than the original :) Below I’m sharing some of my plans, projects I’d like to tackle, and resources that I’ve found to be super inspiring when it comes to simplifying, minimizing my impact and beyond. Would love to hear yours! Goals: projects I’d like to tackle and a few (small but impactful) new habits I’d like to form this year – Stop buying single-purpose household cleaning products and make my own, super simple ones (key words: super simple). I already do this by making a 1 part vinegar, 1 part water all-purpose cleaner that I use on pretty much all surfaces. I sometimes infuse the vinegar with citrus peels for a week or add a few drops of essential oils for a more refreshing scent. That cleaner works really well for most things. But I’d like to make a few more site-specific mixes as well, since I sometimes panic and end up buying some shower cleaner I don’t actually need. Simply Living Well is an amazing resource for easy, home-care recipes. I’m going to make this shower spray, this floor cleaner, and this glass/­­window cleaner. All those recipes have really basic, interchangeable ingredients, which keeps them from being overwhelming. Please let me know if you have a favorite homemade laundry detergent recipe – still trying to figure that one out. – Repair things I have before buying new. I’ve always liked doing stuff with my hands, so for me this is an inherently relaxing activity that I’d like to make more time for. Right now, our linen duvet cover has decided to rip in many places at once, and instead of buying a new one, the plan is to mend it properly with tonal patches, which can look really cool. Julie O’Rourke has a super comprehensive darning and mending tutorial here in her IG stories (just flip through the doll-making part). Her whole account is super dreamy as well. – Make a pot of beans every single week. I’ve noticed that every time I make a big batch of beans, I end up thanking myself over and over again for all the easy meals I’ve made possible with that one step. I like to cook the beans with aromatics so that I also end up with a delicious broth that I can either eat with the beans or use later for soups, etc. Different kinds of beans yield such different flavor/­­cooking potential, so it’s easy to switch them up every week without getting bored. For example, I cook chickpeas with aromatics, then have them for dinner in their broth with greens and maybe other veggies wilted in. I freeze some of the broth to use later as veggie stock. I then eat the chickpeas as is in veggie bowls/­­salads, make hummus with them, marinate them, make crispy chickpeas, or make falafel/­­veggie burgers. You can of course do all of this with canned beans, but home-cooked ones are much tastier, more cost effective, less wasteful if you buy them in bulk, and the broth that you get from cooking them is super valuable! If I find that I can’t use up all of the beans, I just freeze them in their broth and again set my future self up for success. We have a lot of meal plans centered around whole pots of beans here. Inspiring Resources: – 75 Ways to Create a Low-Waste Home from Simply Living Well and Zero Waste, Plastic Free Alternatives Master List from Paris to Go are chock-full of ideas to slowly chip away at. – Jessie’s Produce Prep Ebook is such a wonderful guide to reducing food waste and enjoying the abundance of the plant food world. – Mama Eats Plants is the queen of low-waste living, vegan cooking, and a generally mindful lifestyle. – Live Planted is a great, short-format podcast about a practical approach to a low-waste lifestyle and much more. – This One Part Podcast interview with Kathryn Kellogg of Going Zero Waste is so full of positivity and details some actionable steps most of us can implement to decrease waste. Mushroom Tempeh Stroganoff   Print Serves: 4-6 Ingredients 1 8 oz package tempeh - crumbled 2 teaspoons tamari 1 teaspoon maple syrup ½ cup cashews - soaked to soften if no high-speed blender 1 tablespoon white or chickpea miso 1 tablespoon Dijon mustard 1 teaspoon apple cider vinegar 1 cup purified water sea salt black pepper avocado oil or other cooking oil of choice 1 yellow onion - diced 4 garlic cloves - minced 2 tablespoons chopped fresh rosemary 1 tablespoon tomato paste pinch of red pepper flakes (optional) 6 oz portobello mushroom caps (about 3 medium) - sliced into long strips ½ cup red wine 10-12 oz any pasta of choice fresh parsley - for serving (optional) Instructions Put the crumbled tempeh in a bowl. Pour the tamari and maple syrup over it, mix and let sit while making the cashew sauce. In an upright blender, combine the cashews, miso, mustard, apple cider vinegar, water, and salt and pepper to taste. Blend until very smooth. Taste for salt and pepper, adjust if needed. Set aside. Heat some oil in a large sauté pan over medium heat. Add the tempeh and stir once to coat with the oil, then let sit uninterrupted for 2-3 minutes, until the undersides are browned. Mix and let sit again for another 3-5 minutes, until browned. Push the tempeh to one side of the pan, if your pan is large enough, or transfer back to a bowl and set aside until later. Add more oil to the pan. Add the onions and a pinch of salt, and sauté for 7-8 minutes, until the onions are translucent. Add the garlic, rosemary, tomato paste, and red pepper flakes, if using. Stir until the garlic is fragrant, about 30 seconds. Add the mushrooms, along with another pinch of salt. Sauté until the mushrooms are browned and all the liquid that they release has evaporated, about 8-10 min. Mix the tempeh back in. Add the wine, bring it up to a simmer, and let reduce for about 3 minutes. Add the cashew sauce, stirring it and letting it warm through for a few minutes. Taste for salt and adjust if needed. Meanwhile, cook the pasta al dente in well-salted water, according to the directions on the package. Reserve about 1 cup of starchy pasta water for thinning out the sauce. Drain the cooked pasta and add it to the pan with the stroganoff. Start mixing the pasta with the sauce, adding splashes of the starchy pasta water to thin out the sauce and to get it to stick to the pasta, as needed. Enjoy right away, garnished with parsley, if using. 3.5.3226 The post Mushroom Tempeh Stroganoff appeared first on Golubka Kitchen.

Cauliflower Mash

January 6 2020 Meatless Monday 

Cauliflower is roasted until brown, then blended with Greek yogurt and vegetable broth for a flavorful, creamy cauliflower puree. This cauliflower mash can be served on the side in place of mashed potatoes and offers a healthy dose of the vitamin K! This recipe is from Ashley of Sprout. Serves 4 - 1 head cauliflower, cut into 1 inch florets - 1 tablespoon olive oil - 1/­­2 teaspoon salt - 1/­­4 teaspoon black pepper - 1/­­4 cup plain Greek yogurt - 1 cup low sodium vegetable broth, divided - whole wheat breadcrumbs, for garnish - fresh parsley, for garnish Preheat an oven to 450 degrees. Toss the cauliflower with the olive oil. Season with the salt and pepper. Spread the florets onto a baking sheet in 1 layer. Roast for 30-35 minutes, or until the edges of the cauliflower are deep brown. Transfer the roasted cauliflower florets to a blender. Add the yogurt and 1/­­2 cup of the vegetable broth to the blender. Blend until smooth. If cauliflower mash seems too thick, add a little more vegetable broth, 1 tablespoon at a time until the mash has reached desired consistency. Taste for seasoning and adjust if desired. Divide into 4 portions, sprinkle each with breadcrumbs and parsley. Enjoy! The post Cauliflower Mash appeared first on Meatless Monday.

Happy New Year Hoppin John

January 1 2020 Robin Robertson's Global Vegan Kitchen 

Happy New Year Hoppin John If it’s January 1st, it must be time for Hoppin’ John.  I love the tradition of making black-eyed peas with rice and collards so much!  I first discovered it when we moved to Charleston SC from Pennsylvania in 1983.  It’s been a New Year’s Day tradition ever since.  Most people serve the collards on the side, but I love to combine them. I sometimes add diced tomatoes just because. My favorite way to serve them is topped with vegan sour cream, Tabasco, sliced jalapenos, with cornbread on the side. I like to cook the collards and black-eyed peas a day in advance and then add them to the rice on New Year’s Day. Here is my basic recipe (and more photos of Hoppin’ John variations from previous years).  Happy New Year to all my friends. I wish you all the best in 2020! Hoppin John with Collards 1 tablespoon olive oil or 3 tablespoons water 1 sweet yellow onion, chopped 2 garlic cloves, minced 1 cup long-grain brown rice 2 cups  vegetable broth or water Salt 3 cups cooked or 2 (16-ounce) cans black-eyed peas, drained and rinsed 3 cups chopped cooked fresh or frozen collard greens, well drained 1 (14-ounce) can fire-roasted diced tomatoes, drained (optional) 1 teaspoon Liquid Smoke 1 teaspoon Tabasco sauce, plus more to serve 1/­­4 teaspoon freshly ground black pepper Vegan sour cream, to serve Sliced pickled jalapenos (optional)   Heat the oil or water in a large saucepan over medium heat. Add the onion and garlic, cover, and cook until softened, about 5 minutes. Add the rice and broth or water and bring to a boil. Add salt to taste (the amount of salt needed depends on the saltiness of your broth or if you use water). Reduce the heat to medium-low and cook, covered, until the rice is tender, about 30 minutes.  About 10 minutes before the rice is tender, stir in the cooked black-eyed peas, the cooked chopped collards, tomatoes (if using), Liquid Smoke, Tabasco, and black pepper. Add more salt, if needed. To serve, spoon into bowls and accompany with vegan sour cream, jalapenos (if using) and Tabasco at the table. Here are pics of two other favorites from my Hoppin’ John gallery: Made in a slow cooker with a cornbread topping…. and Hoppin’ John Collard Rolls…. (serve with Tabasco-Sour Cream)… The post Happy New Year Hoppin’ John appeared first on Robin Robertson.

One Pot Vegan Creamed Beans and Greens with Chili Oil

December 18 2019 Golubka Kitchen 

One Pot Vegan Creamed Beans and Greens with Chili Oil Every day, around 4pm, my husband and I start texting about dinner. If there aren’t any leftovers or a previously thought-through dinner plan, my most common proposition is ‘greens and beans?’ Those two are such staples and always leave us feeling really nourished. I have a million variations on the subject that I can throw together super quickly. Sometimes, for a quick and lazy lunch, I’ll just crisp up cooked chickpeas and kale in a pan with lots of salt and pepper and be totally satisfied. I always push off from there for our dinners, then add more vegetables, a sauce, a grain, crunchy toppings, etc. etc. I vary the kinds of greens and beans I use depending on season and mood, and what’s on hand. These one pot creamed beans and greens are my cozy, wintery version of our staple meal, and they definitely hit the spot every single time. The beans of choice here are white beans, since they are extra creamy in texture and go so well with lemon and pepper – both key ingredients. The green of choice is chard. I kind of think chard doesn’t get enough love? I love it because it wilts quickly, usually costs less than kale, and the stems are totally edible. The secret with the stems is cooking them first until they soften. Usually they’ll end up melting into a dish and become almost indistinguishable, but will still contribute some substance and extra plant power. If you use rainbow chard, the stems will give some of their color to whatever you’re cooking, so that’s fun as well. Chili oil is the component that takes this meal to that extra special place. I don’t recommend skipping it. We just quickly crisp up some red pepper flakes in olive oil and let it infuse while making the meal. A generous drizzle of that will really make everything sing. Hope you’re enjoying this sometimes crazy pre-holiday time! Let’s all remember to be nice to ourselves and stay warm and nourished. Sending you lots of love. One Pot Creamed Beans and Greens with Chili Oil   Print Serves: 4 Ingredients for the chili oil ¼ cup olive oil 1 teaspoon red pepper flakes pinch of sea salt for the creamed beans and greens avocado oil or olive oil 1 yellow onion - diced 1 medium-large bunch of chard - stems thinly sliced, leaves chopped sea salt freshly ground black pepper 5 cloves of garlic - minced a few 1 strips of lemon zest (from 1 lemon) 2 15 oz cans or 3½ cups cooked white beans 2 cups vegetable broth 2 bay leaves (optional) 1¼ cup oat milk or cashew milk juice from 1 lemon Instructions to make the chili oil Combine the oil and red pepper flakes in a saucepan over medium heat, cook, swirling, for 3-4 minutes until the pepper flakes are crispy. Add a pinch of salt. Set aside to infuse while making the beans and greens. to make the creamed beans and greens Heat oil over medium heat in a soup pot. Add the onion and chard stems, along with a pinch of salt and plenty of black pepper, and sauté for 10 minutes, or until the chard stems are very soft. Add the garlic and lemon zest, and stir until fragrant, about 30 seconds. Add the beans, vegetable broth, bay leaves, if using, and another pinch of salt. Bring to a boil, establish a simmer and let simmer and reduce, uncovered, for 10 minutes. Remove the bay leaves and lemon zest strips (this should be easy, since they should float up to the top). Add the chard leaves and cover the pot for a few minutes for the leaves to wilt. Remove the lid and stir in the wilted leaves. Add the milk and bring everything back up to a boil, then turn off the heat. Stir in the lemon juice. Taste for salt and pepper and adjust if needed. Serve warm, drizzled with the chili oil (recipe above). Notes We prefer to use original Oatly oat milk or homemade cashew milk (1 cup cashews, 3 cups water) in this recipe, it does best with something really creamy and rich. 3.5.3226   Our New Ebook: Golubka Kitchen Sweets! Filled with our favorite, vegan and gluten-free dessert recipes in the world. The post One Pot Vegan Creamed Beans and Greens with Chili Oil appeared first on Golubka Kitchen.

Vegetable Curry

December 12 2019 Robin Robertson's Global Vegan Kitchen 

Vegetable Curry If this cold weather makes you want to cozy up to a curry, but you dont have a lot of time to spend in the kitchen, this curry is for you. This fabulous looking curry is from a new book called Truly Healthy Vegan Cookbook by Dianne Wenz. As a vegan lifestyle coach, Dianne is adept at showing how to prepare well-balanced meals that taste great. The opening chapter of the book is loaded with great tools and tips for eating a healthy vegan diet.  Enticing recipes such as Carrot Cake Oatmeal, Cauliflower Banh Mi, Chickpea Pot Pie, and Key Lime Bars, insure that your menus will be as flavorful and fun to eat as they are good for you. Truly Healthy Vegan Cookbook is ideal for the new vegan trying to navigate their way through unfamiliar territory.  Its also great for anyone looking to fine-tune their eating habits by eliminating processed ingredients and getting back to basics - including eating more vegetables. This cookbook features easy to find ingredients that are used to make simple and delicious recipes such as this Vegetable Curry. About this recipe, Dianne says, Vegetable curries are a favorite warming meal on cold days. I tend to make them with whatever stray bits of vegetables I have on hand to clean out the produce drawer of the fridge, but this combination of cauliflower, green beans, and carrots is my personal favorite. This is a Thai-style curry that uses red curry paste, but it can also be made with the green variety. Vegetable Curry Serves 6 /­­ Prep time: 10 minutes /­­ Cook time: 20 minutes 1 teaspoon neutral-flavored oil (such as grapeseed or avocado), vegetable stock, or water 1 medium-sized yellow onion, diced 3 garlic cloves, minced 1 tablespoon grated or minced fresh ginger 1 (14-ounce) can light coconut milk 1 cup vegetable stock 3 tablespoons red curry paste 4 cups chopped cauliflower florets 1/­­2 pound green beans, trimmed and cut into 1-inch pieces 2 carrots, chopped 1 (15-ounce) can chickpeas, drained and rinsed 2 cups spinach Sea salt Black pepper Heat the oil in a large stockpot over medium-high heat. Add the onion, garlic, and ginger and cook until they begin to brown, about 5 minutes. Add the light coconut milk, vegetable stock, and red curry paste to the pot and stir to combine. Add the cauliflower, green beans, carrots, and chickpeas. Bring the mixture to a boil, and then reduce the heat to medium-low. Cover the pot and simmer for 15 minutes, or until the vegetables have softened. Uncover the pot and stir in the spinach, continuing to simmer, while stirring frequently until the spinach wilts. Season with sea salt and black pepper to taste. From Truly Healthy Vegan Cookbook, by Dianne Wenz, published by Rockridge Press. Copyright (C) 2019 by Callisto Media. All rights reserved. The post Vegetable Curry appeared first on Robin Robertson.

Heart-y Artichokes, Green Beans, and Leeks

December 9 2019 Meatless Monday 

Artichoke hearts, leeks, and green beans are roasted in the oven to a crispy perfection and are then topped with a sprinkling of pistachios and pomegranate seeds. With such a combination of flavors and textures, no two bites will ever be the same. This recipe comes to us from Joy Bauer’s book Yummy Yoga: Playful Poses and Tasty Treats . Photo credit: Lucy Schaeffer. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - 2 tablespoons olive oil - 2 tablespoons lemon juice - 3 garlic cloves, finely chopped (or 1/­­4 teaspoon garlic powder) -  1/­­2 teaspoon kosher salt -  1/­­4 teaspoon black pepper - 4 to 5 cups fresh green beans - One 14-ounce can quartered artichoke hearts, drained, rinsed, and patted dry - 2 or 3 leeks, sliced and cleaned (use only the white and pale green parts) - Nonstick oil spray -  1/­­2 cup pomegranate seeds -  1/­­2 cup roasted pistachio nuts, shelled   Preheat the oven to 425°F. Combine the olive oil, lemon juice, garlic, salt, and pepper in a mixing bowl. Add the green beans, artichokes, and leeks. Stir to coat evenly. Mist a baking sheet with oil spray and spread the mixture on the sheet in a single layer. Roast for about 20 to 25 minutes or until the vegetables are slightly browned and crispy. (I think theyre extra delicious when the edges get super crisp!) Remove from oven and garnish with the pomegranate seeds and pistachios. The post Heart-y Artichokes, Green Beans, and Leeks appeared first on Meatless Monday.

Whipped Mashed Potatoes With White Bean Gravy

November 22 2019 Isa Chandra Moskowitz 

Whipped Mashed Potatoes With White Bean Gravy photo by Joshua Foo, styling by me Feeds about 10 Let’s face it. The most important thing at the holiday table is going to be mashed potatoes. Hot on its heels is going to be gravy. So why mess around with anything less than the creamiest, fluffiest, lushest most dreamy taters? The secret here is twofold: Fold 1) Ingredients. Lots of cashew cream and buttery coconut oil. And fold 2) Method: whipping it all to high heaven with a hand mixer. You incorporate air, plus remove all the clumps without overmixing. No one will be able to resist these! The gravy I’ve used here is akin to a white pepper gravy. Thick and creamy with a lil’ kick. It starts with a roux (that’s toasted flour and oil to you, bub) for a deep sultry flavor and velvety thickness. It’s a really nice customizable recipe in that if you want to make it a mushroom gravy you can certainly add sautéed mushrooms before or after blending. If you want to make it a sausage gravy chop up some sausages and add them at the end. And so on! These recipes are from Superfun Times. Ingredients For the potatoes: 5 pounds russet potatoes, peeled and cut into 1 1/­­2 inch chunks 3/­­4 cup cashews, soaked in water for at least 2 hours (if you have a high speed blender soaking is not necessary) 3/­­4 cups vegetable broth, at room temp 1/­­3 cup refined coconut oil, at room temp 1/­­3 cup olive oil 1 1/­­4 teaspoons salt Fresh black pepper Thinly sliced chives for garnish, if desired For the gravy: 2 tablespoons olive oil 1 medium yellow, roughly chopped 4 garlic cloves, chopped 2 teaspoons dried thyme 2 teaspoons dry rubbed sage Several dashes fresh black pepper 3 cups vegetable broth, plus additional for thinning 2/­­3 cup all purpose flour 3 cups cooked navy beans (2 15-oz can, rinsed and drained) 1/­­3 cup tamari or soy sauce Salt to taste For the gravy: Directions Place potatoes in a pot and submerge in cold water by about an inch. Sprinkle about a teaspoon of salt into the water. Cover and bring to a boil. In the meantime, drain cashews and place in a blender with vegetable broth and blend until completely smooth, scraping the sides with a spatula occasionally to make sure you get everything. If you have a high speed blender this will take about a minute. In a regular blender it will take around 5 so give your blender a break every now and again. Back to the potatoes, once boiling, lower heat to a simmer, uncover and cook for about 12 minutes, until fork tender. Drain potatoes, then place back in the pot. Do a preliminary mash with a potato masher, just to get them broken up. Add half of cashew mixture, coconut and olive oil, salt and pepper and mash with a potato masher until relatively smooth and no big chunks are left. Now comes the creamiest part. Add the remaining cashew mixture, mix it it, then use a hand blender on high speed to whip the ever loving life out of them. They should become very smooth, fluffy and creamy. Taste for salt and pepper along the way, transfer to a serving bowl, garnish with chives and serve! Preheat a saucepan over medium-high heat. Sauté the onion and garlic in the oil for about 5 minutes. Add the thyme, sage and black pepper (I like a lot of black pepper in this) and cook for about 3 minutes more. While that is cooking, stir the flour into the broth until dissolved. If you have an immersion blender, then add the beans, broth mixture, and tamari to the saucepan. Blend immediately and lower the heat to medium. Stir the gravy often for about 10 minutes while it thickens. Use broth to thin as necessary.  If you are using a regular blender, add the beans, broth mixture, and tamari to the blender and blend until smooth. Transfer the onion and the other stuff from the pan to the blender. Puree again until no big chunks of onion are left. Add back to the pot and stir often over medium heat to thicken. Once the gravy thickens, reduce the heat to low. Now you can decide exactly how thick you want it by whisking in extra broth, anywhere from 1/­­2 cup to 3/­­4 cup. Cook for about 10 more minutes to let the flavors deepen, stirring occasionally, adding broth as necessary. Taste for salt. Keep gravy covered and warm until ready to serve.

Pumpkin Maple-Glazed Penne with Roasted Fall Vegetables

November 18 2019 Meatless Monday 

This pasta dish is fall in a bowl! While there is quite a bit of peeling and chopping involved, the final result is so worth it. You can find prechopped butternut squash in most stores these days, so feel free to take advantage of that time-saver if you wish. The subtle sweetness of the sauce pairs beautifully with the roasted vegetables. If you have picky eaters who wont eat some of these veggies, feel free to leave them out and double up on the ones they like. This recipe comes to us from The Meatless Monday Family Cookbook by Jenn Sebestyen. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 5 - For the Roasted Fall Vegetables: - 1 cup (140 g) peeled and chopped butternut squash - 1 cup (130 g) peeled and chopped carrots - 1 cup (110 g) peeled and chopped parsnips - 1 cup (88 g) halved Brussels sprouts - 1 tablespoon (15 ml) olive oil -  1/­­2 teaspoon dried thyme -  1/­­2 teaspoon salt -  1/­­8 teaspoon black pepper   - For the Pasta: - 16 ounces (455 g) penne pasta (gluten-free, if desired) -  1/­­2 cup (123 g) pure pumpkin purée (NOT pumpkin pie filling) - 1 cup (235 ml) lite coconut milk - 2 tablespoons (40 g) pure maple syrup -  3/­­4 teaspoon salt, or to taste - 1 tablespoon (15 ml) olive oil (optional)   For the Roasted Fall Vegetables: Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper and set aside. Toss the vegetables in a large bowl with the olive oil, thyme, salt, and pepper. Spread out onto the prepared baking sheet in an even layer. Roast for 15 minutes, stir, and roast for 10 to 15 more minutes until the vegetables are tender and browning on the sides.   For the Pasta: Meanwhile, cook the penne according to package directions. Be sure to salt your cooking water well. When your pasta and vegetables have about 10 minutes cooking time left, whisk all the sauce ingredients in a large skillet over medium heat. Bring to a boil and then reduce the heat to low to simmer for 5 to 10 minutes until thickened a bit.   Add the cooked pasta and roasted vegetables to the skillet with the sauce and toss well to coat. Add the olive oil, if using. Season with extra salt and pepper, if desired. The post Pumpkin Maple-Glazed Penne with Roasted Fall Vegetables appeared first on Meatless Monday.

Meaty Mushroom Stew over Garlic Mashed Potatoes

November 18 2019 Meatless Monday 

This recipe comes to us from The Meatless Monday Family Cookbook by Jenn Sebestyen. Jenn says: “This recipe reminds me a bit of pot roasts from my childhood. Of course, back then, it was beef, not mushrooms, but the flavor profiles are similar and both dishes are warm comfort food that make me want to curl up on the couch with a big bowl.” Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - For the Garlic Mashed Potatoes: - 2 pounds (900 g) Yukon Gold potatoes, peeled and diced -  1/­­2 teaspoon salt, or to taste - 2 tablespoons (28 g) plant-based butter or (28 ml) extra-virgin olive oil -  1/­­2 cup (120 ml) lite coconut milk, plus more as needed -  1/­­2 teaspoon garlic powder, or to taste   - For the Meaty Mushroom Stew: - 2 tablespoons (28 ml) olive oil - 1 yellow onion, diced - 2 cloves garlic, minced - 2 carrots, peeled and diced - 10 ounces (280 g) sliced cremini mushrooms - 10 ounces (280 g) sliced shiitake mushrooms - 1 tablespoon (16 g) tomato paste - 2 tablespoons (28 ml) tamari, coconut aminos, or soy sauce (gluten-free, if desired) - 2 teaspoons dried thyme - 2 teaspoons dried sage - 1 1/­­2 teaspoons salt, or to taste -  1/­­4 teaspoon black pepper, or to taste - 1 1/­­2 cups (355 ml) low-sodium vegetable broth - 1 cup (130 g) frozen green peas   For the Mashed Potatoes: Add the potatoes to a large pot on the stove. Cover the potatoes with water by 2 to 3 inches (5 to 7.5 cm). Add 1/­­2 teaspoon of salt. Turn the heat to high and bring to a boil and then reduce the heat to low. Simmer for 15 to 20 minutes until the potatoes are tender and easily pierced with a knife. Drain and add the potatoes back to the pot. Add the butter and coconut milk. Using a potato masher, mash the potatoes until smooth. Add additional milk 1 tablespoon (15 ml) at a time if you like your mashed potatoes a thinner consistency. Add the garlic powder and additional salt to taste. Switch to a spatula or wooden spoon to stir and incorporate the seasonings well. Set aside.   For the Meaty Mushroom Stew: Meanwhile, heat the olive oil over medium heat in a large pan. Add the onion and sauté for 5 to 6 minutes until soft and translucent. Add the garlic and carrots and sauté for 2 to 3 minutes. Add the mushrooms and sauté for 8 to 10 minutes, stirring occasionally. Add the tomato paste, tamari, thyme, sage, salt, pepper, and vegetable broth. Increase the heat to bring to a boil and then reduce the heat to low to simmer for 10 minutes. Add the green peas, stir to incorporate, and simmer for 1 to 2 minutes to heat through.   Serve the Meaty Mushroom Stew over the Garlic Mashed Potatoes. The post Meaty Mushroom Stew over Garlic Mashed Potatoes appeared first on Meatless Monday.

BBQ Chickpea Veggie Bowls

November 18 2019 Meatless Monday 

This recipe comes to us from The  Meatless Monday Family Cookbook  by Jenn Sebestyen. Jenn says: “This is another version of a grains, beans, and veggies bowl. These roasted vegetables are so good, in our house, the kids are eating them off the hot-from-the-oven pan. Were lucky if we have enough left to make our bowls. Im not complaining! With sticky BBQ sauce and addictive roasted vegetables, this dish is a winner!” Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1 can (15 ounces, or 425 g) chickpeas, drained and rinsed - 1 head broccoli, chopped into bite-size florets - 2 red bell peppers, seeded and sliced (or color of your choice) - 1 red onion, halved and sliced - 2 tablespoons (28 ml) olive oil -  1/­­4 teaspoon salt, or to taste -  1/­­4 teaspoon black pepper, or to taste - 2 cups (390 g) cooked brown rice - 1 avocado, peel and pit removed, diced -  1/­­4 cup (4 g) cilantro, chopped - 1 cup (235 ml) Sweet-and-Spicy BBQ Sauce or store-bought BBQ sauce   Preheat the oven to 375°F (190°C, or gas mark 5). Line 2 rimmed baking sheets with parchment paper. Spread out the chickpeas, broccoli, bell peppers, and onion on the baking sheet. Drizzle with olive oil, sprinkle with salt and pepper, and toss to coat. Spread them out in one even layer. Roast for 20 minutes, mix the veggies, and swap the pans in the oven so the one on top is now on the bottom. Roast for another 10 to 15 minutes until the veggies are starting to char and the chickpeas are crispy (they will continue to crisp up as they sit). Add 1/­­2 cup (98 g) of cooked rice to each of 4 bowls. Divvy up the roasted vegetables, diced avocado, and cilantro equally among the bowls. Drizzle with the BBQ sauce. The post BBQ Chickpea Veggie Bowls appeared first on Meatless Monday.

Vegan Cauliflower and Leek Pie with Onion Crust

November 3 2019 Golubka Kitchen 

Vegan Cauliflower and Leek Pie with Onion Crust Way back in the day when I was first getting interested in vegetarian cooking, I came across Mollie Katzen’s recipe for a Cauliflower Cheese Pie, which completely blew my mind. Maybe you know the one I’m talking about? It’s such a classic. I even developed a little tribute recipe to that pie for our first cookbook. This vegan cauliflower and leek version is not as directly inspired by Katzen’s pie, but I still fondly kept it in mind while working on this recipe. Cooked cauliflower itself already tastes kind of cheesy to me, and when baked in a ‘cheesy’ but also totally plant-based sauce like in this recipe, it’s complete heaven. This pie also features caramelized leeks and an addictive, gluten-free onion-pecan crust that’s packed with flavor. It’s definitely a special enough savory pie for a holiday table, and we can’t wait to make it again for ours. Hope you’ll consider it as well! If you’ve been cooking plant-based for a while, you’ve probably heard that boiled potatoes and carrots make for a surprisingly cheesy sauce, when blended smooth with a bunch of aromatic pantry staples like nutritional yeast, garlic powder, and miso. In this recipe, we also add sun-dried tomatoes and smoked paprika to that kind of sauce, for an extra hint of umami and smokiness. We cut a whole head of cauliflower into florets and brown it, then cook it until soft on the stovetop, where we also caramelize some leeks. The cauliflower, leeks and the sauce then get cozied up into the quickly pre-baked onion pie crust and baked all together. The crust is just 5 ingredients, which is a true achievement for gluten-free baking :) This pie is delicious the day of baking, but the leftovers are also amazing (if not better), so you could definitely make it a day ahead and reheat. We will be making the whole thing on our instagram stories this afternoon, if you’d like to see the whole step-by-step process. Happy November! Wishing you all the warmth and coziness. Vegan Cauliflower and Leek Pie with Onion Crust   Print Serves: one 9-10 pie Ingredients for the crust neutral oil for oiling the pie dish 1¼ cup ground pecans (grinding directions in the recipe) ½ cup tapioca starch pinch sea salt 1 medium onion - roughly chopped 2 tablespoons ground flax seeds for the cheese sauce 1 large or 2 small white potatoes 1 medium carrot 2-3 sun dried tomato halves (soaked in hot water if not oil-packed/­­if very dry) or 1 tablespoon tomato paste ¼ cup non-dairy milk 2 tablespoons olive oil 1 tablespoon apple cider vinegar 1 tablespoon miso 1 tablespoon nutritional yeast 1 tablespoon arrowroot powder 1 teaspoon garlic powder 1 teaspoon onion powder 1 teaspoon smoked paprika pinch of sea salt for the cauliflower and leeks avocado oil or olive oil 2 large leeks, white and light green parts only - thinly sliced sea salt red pepper flakes - to taste 1 large head of cauliflower - cut into florets Instructions to make the crust Preheat oven to 400° F (200° C). Prepare a 9-10 pie dish by oiling it well. Place a generous 1 cup of pecans in a food processor and grind into a flour, taking care not to over-grind. Measure out 1¼ cups of the ground pecans and transfer that amount to a large mixing bowl. Save the rest of the ground pecans for a future recipe, or see note. Add the tapioca starch and salt to the bowl, mix to combine. Add the onion to the food processor and puree it. Its okay to have some small onion chunks, but the puree should be pretty uniform. Transfer the onions to a medium bowl, add the ground flax and mix to combine. Let the mixture sit for 10 minutes, letting the flax bloom. Add the mixture to the bowl with the pecan flour and mix well to combine. Transfer the crust dough into the prepared pie dish and form an even pie crust, using a spoon and your hands. Place the crust in a freezer for 15 minutes to set. Cover the crust with parchment paper and baking beans, and blind bake for 15 minutes. Remove the cover and bake for an additional 5 minutes, until the base of the crust is dry to the touch. to make the cheese sauce Combine all the ingredients in a blender and blend until smooth. Take care not to over-blend, so that the starch in the potatoes doesnt give the sauce a gluey texture. Taste for salt and adjust if needed. to prepare the vegetables and bake the pie Preheat the oven to 350° F (175° C). Heat about 1 tablespoon of oil in a large skillet over medium heat. Add the leeks, a pinch of salt and red pepper flakes and cook the leeks for 8-10 minutes, until they begin to soften. Turn the heat down to low, cover the pan and cook the leeks for another 10 minutes. Remove the lid, turn the heat back up to medium and cook for another 5 minutes, until the leeks are very soft and somewhat caramelized. Transfer the leeks to a bowl and set aside. Wipe the pan clean and heat another tablespoon of oil over medium heat. Add the cauliflower florets along with a pinch of salt and mix to coat. Distribute the cauliflower in a single layer and let sear, undisturbed, for about 3 minutes, or until the undersides are nicely browned. Mix and keep cooking the cauliflower until soft throughout, for about 15 minutes. If your cauliflower is not softening, cover the pan with a lid and turn the heat down to medium-low, letting it steam until soft. Add the caramelized leeks and half of the cheese sauce to the pan and mix to combine. Transfer the cauliflower mixture to the pre-baked crust, carefully evening it out with a spoon. Add the rest of the sauce on top, evening it out. Cover the pie with parchment paper, foil, or a lid and bake for 30 minutes. Uncover and bake for another 5-10 minutes, until slightly browned on top. Let cool well before slicing. Notes If you have any leftover ground pecans, you can make a quick cheesy sprinkle by mixing them with nutritional yeast, sea salt, and black pepper to taste. Sprinkle over this pie, pasta dishes, avocado toast, etc. 3.5.3226 The post Vegan Cauliflower and Leek Pie with Onion Crust appeared first on Golubka Kitchen.

Vegan Cacio e Pepe with Smoky Balsamic Chickpea tofu

October 16 2019 Vegan Richa 

Vegan Cacio e Pepe with Smoky Balsamic Chickpea tofuVegan Cacio e Pepe with Smoky Balsamic Chickpea tofu. Spaghetti is tossed with pepper and vegan parm and then topped generously with smoky chickpea tofu bacony bits for a wonderful weeknight meal. Vegan Recipe, Soy-free, Can be Gluten-free. Jump to Recipe This Cacio e pepe is a fabulous pasta dish with flavors which feel like you spent hours making it but it is super quick to put together! Mix up the vegan parmesan, crisp up some chickpea tofu with smoky flavors, make the spaghetti and mix with loads of freshly ground black pepper and herbs and done. You can use store bought vegan parm to speed it up even more. This Black pepper parmesan spaghetti pasta is flexible, has no soy, can be made without nuts(see recipe notes). Lets make this!Continue reading: Vegan Cacio e Pepe with Smoky Balsamic Chickpea tofuThe post Vegan Cacio e Pepe with Smoky Balsamic Chickpea tofu appeared first on Vegan Richa.

Cozy Pantry Stew

September 29 2019 Golubka Kitchen 

Cozy Pantry Stew Hello friends! We’re back from a little hiatus having to do with my wedding. I married my love of many years under the September full moon in upstate NY, and it was such a fun party. The wedding took all of our time and energy, since we did everything we could ourselves together with friends and family. That’s why it’s been extra quiet around here. I’m sharing a few wedding photos at the bottom of this post, but otherwise it’s back to regular programming around here! We’re excited to cook with all the fall produce popping up right now and have a few digital cookbook projects in the works for the coming months. We missed this space and YOU. On to this life saver of a stew. I don’t know if this is the case for you, but in our house, when we say we have nothing to eat, most of the time it’s not really true. That type of talk usually comes from laziness or not being in the mood for whatever ingredients we do have on hand. Both my husband and I are avid home cooks and generally obsessed with good food, so we have a well-stocked pantry. This year, we’ve been trying to be more mindful of those ‘nothing-to-eat moments’ and have been cooking more from the pantry. The results always save us money and end up tasting more nourishing than any takeout ever would. This stew is something that we make all the time, using pantry staples and odds and ends from the fridge. It’s flavorful, soul-warming, and so easy. Scrapping together meals out of seemingly nothing is one of my favorite ways to cook – I love anything having to do with economy in the kitchen. (Tamar Adler’s An Everlasting Meal is one of my favorite books). It’s like a game and so endlessly satisfying when that meal appears out of ‘thin air.’ I know everyone’s pantries are vastly different, but if you’re a vegan/­­vegetarian-inclined cook, I have a hunch that you’ll have at least some of these ingredients on hand. I love keeping red lentils around because they cook almost instantly and taste great – these make up the base of our stew. Then come the aromatics. Dig up those unused carrots and celery out of the crisper (soak them in cold water for a few hours if they’re really limp) and find an onion (or an unused half of one!), shallots, or leeks. That classic trio of onion, celery, and carrots help build great flavor for soup like nothing else does. Then, see if you have some leftover white wine in the fridge and grab a few cloves of garlic. Wine gives this stew that extra something and truly takes it to the next level. If you don’t have an open bottle, you could also open one to cook with and enjoy with dinner. Any other extras are up to you and your pantry/­­fridge. When it comes to spices, dried herbs are great, as well as turmeric, but you could also add coriander, cumin, or even curry. The stew pictured here has cherry tomatoes and sweet potato. Tomatoes add umami and I wouldn’t skip them, but if you don’t have fresh ones, you could add a little bit of canned tomatoes or even tomato paste. Sweet potato is totally optional, but use it here if you have one, or a regular potato, squash, or even cauliflower. At the end, wilt in some greens and finish the stew off with lemon juice for brightness. Add any garnish you like or have, like yogurt, herbs, or pan-fried mushrooms (as pictured), and you’re done! The description is long because I wanted to lay out our logic, but the stew itself comes together very quickly. Hope you’ll give this one a try

Bell Pepper Tempeh Fajitas

December 23 2019 Meatless Monday 

Tempeh is marinated in lime juice, soy sauce, cumin, oregano and cayenne pepper. The tempeh is grilled and accompanied by bell peppers and red onions in this Tex-Mex treat, perfect for a quick weeknight meal. This recipe comes to us from Allison of Nourish Network. Serves 5 - 1/­­3 cup and 1 tablespoon olive oil, divided - 3 tablespoons fresh squeezed lime juice - 2 tablespoons low-sodium soy sauce - 1/­­2 teaspoon ground cumin - 1/­­2 teaspoon dried oregano - 1/­­8 teaspoon cayenne - 2 garlic cloves, grated - 2 8-ounce packages soy tempeh - 1 medium red onion, cut into 1/­­4-inch slices - 1 large red bell pepper, cut into 1/­­4-inch slices - salt and black pepper, to taste - 8 6-inch corn tortillas   Cut the tempeh into 1/­­4 inch by 2 inch strips. Place 1/­­3 cup of the olive oil with the lime juice and soy sauce in an 8 inch dish. Season with the cumin, oregno, cayenne pepper and garlic. Combine 1/­­3 cup oil, juice, soy sauce, cumin, oregano, cayenne and garlic in an 8-inch dish. Add tempeh, tossing to coat thoroughly. Cover and refrigerate for 2-12 hours, stirring occasionally. Heat a large cast-iron grill pan over medium-high heat. Brush pan with oil. Add half of tempeh to pan. Cook for 5 minutes, flip and cook 5 minutes more. Place in a warm bowl and repeat with the remaining tempeh. Place the onion and bell pepper with remaining 1 tablespoon oil. Season with salt and black pepper to taste. Add the bell pepper and onion to pan used to cook the tempeh. Cook for 3-5 minutes, stirring occasionally, or until the bell pepper and onion is tender and fragrant. Heat the tortillas directly over the flame of a gas stove or in a dry nonstick pan. Place 2 tortillas on each plate. Top evenly with tempeh and bell pepper mixture and enjoy. The post Bell Pepper Tempeh Fajitas appeared first on Meatless Monday.

Baked Tofu with 3-2-1 Sauce

December 16 2019 Robin Robertson's Global Vegan Kitchen 

Baked Tofu with 3-2-1 Sauce Its no secret. I love tofu.  I use it all the time to make everything from lasagna to cheesecake. Tofu scrambles are a weekly ritual at my house. I even like to dice and bake it to serve it as an appetizer with a flavorful peanut sauce or a zesty sriracha-laced sauce that Ive come to refer to as my 3-2-1 Sauce. The sauce is named after the proportions of its three simple ingredients: 3 parts mayo, 2 parts chili sauce, 1 part sriracha:  3-2-1! If you happen to have some lime juice and cilantro on hand, a bit of each can only improve this flavorful sauce.  I like to serve the dipping sauce on the side, but you can also make extra sauce and toss the tofu in the sauce, then serve it over rice. The nice people at Nasoya were kind enough to send me coupons for their tofu. The tofu I use for this recipe is Nasoya Organic Super-Firm Tofu. Im thrilled that my supermarket now carries it because it saves so much time - no more tofu-pressing needed! Baked Tofu with 3-2-1 Sauce For the Tofu: 3 tablespoons cornstarch 1 teaspoon smoked paprika 1 teaspoon ground turmeric 1/­­2 teaspoon garlic powder 1/­­2 teaspoon onion powder 1/­­2 teaspoon salt 1/­­4 teaspoon ground black pepper 1 pound Nasoya Organic Super-Firm Tofu For the Sauce: 3 tablespoons vegan mayonnaise 2 tablespoons Thai Sweet Chili Sauce 1 tablespoon sriracha sauce Optional: squeeze of lime juice; minced fresh cilantro For the tofu: Preheat the oven to 400 degrees F. Line a rimmed baking sheet with a silicone mat or parchment paper. Set aside. Combine the cornstarch and spices in a large plastic zip lock food bag and shake to mix well. Cut the tofu into 1/­­2-inch cubes and add them to the bag with the seasonings.  Close the bag and shake to coat the tofu. Spread the coated tofu in a single layer on the prepared baking sheet, keeping the tofu pieces separate from each other.  Bake for about 20 minutes, turning once about halfway through. For the sauce: In a small bowl, combine the mayo, chili sauce, sriracha, and a squeeze of lime juice, if using.  Stir to mix well. Sprinkle with a little minced fresh cilantro, if desired. To serve: When the tofu is done baking, transfer it to a plate and serve with the sauce on the side for dipping. The post Baked Tofu with 3-2-1 Sauce appeared first on Robin Robertson.

Cheesy Mac Muffins

December 9 2019 Robin Robertson's Global Vegan Kitchen 

Cheesy Mac Muffins ‘Tis the season for holiday parties and brunches and I have just the thing to serve at your next get-together.  These Cheesy Mac Muffins from my cookbook Vegan Mac & Cheese are a fun way to enjoy everyones favorite comfort food. Theyre great as is, but the addition of chopped cooked veggies makes them even better.  And of course, this time of year, those veggies should be red and green! Two of my favorite holiday combos to add to the mac and cheese mixture are: finely minced and sauteed red and green bell peppers OR chopped steamed broccoli and finely minced oil-packed sun-dried tomatoes. (Simply fold in your veggies of choice when you combine the cheese sauce and macaroni.) These muffins can be made in full-size muffin tins or in those tiny muffin tins for one-bite wonders. Note: If using the tiny muffin tins, you can reduce the baking time by about 5 to 7 minutes so they dont dry out. Enjoy! Cheesy Mac Muffins From Vegan Mac & Cheese: More than 50 Delicious Plant-Based Recipes for the Ultimate Comfort Food by Robin Robertson (C) 2019, Harvard Common Press. 2 tablespoons vegan butter, plus more for preparing the muffin tin 2 tablespoons dried bread crumbs 2 cups elbow macaroni 3 scallions, white and green parts, minced 2 tablespoons all-purpose flour 1/­­2 teaspoon salt 1/­­4 teaspoon ground black pepper 1/­­3 cup nutritional yeast 1 teaspoon Dijon mustard 2 1/­­4 cups plain unsweetened nondairy milk 2 teaspoons fresh lemon juice Preheat the oven to 375°F (190°C). Coat a nonstick muffin pan with butter. Divide the bread crumbs evenly among the bottoms of the cups. Shake and tilt the pan to coat the cups on the bottoms and sides. Discard any excess crumbs. Bring a large pot of salted water to a boil over high heat. Add the pasta and cook according to the package directions until al dente. Drain well and return to the pot. Set aside. In a saucepan over medium heat, melt the butter. Add the scallions and cook for 1 minute. Whisk in the flour, salt, and pepper and cook, whisking, for 1 minute. Add the nutritional yeast and mustard and then whisk in the milk. Bring to a boil. Reduce the heat to maintain a simmer and cook, whisking constantly, for 2 minutes, or until smooth and thickened. Stir in the lemon juice. Taste and adjust the seasoning, as needed. Pour the cheese sauce over the pasta and stir to coat. Divide the pasta mixture evenly among the muffin cups and press it down into the cups. Bake for about 15 to 20 minutes. Remove the muffin pan and set aside for 10 minutes. Run a knife around the outer edge of each muffin and then pop them out of the cups. Makes 8 to 12 muffins   The post Cheesy Mac Muffins appeared first on Robin Robertson.

Vegan Miso Kale Scalloped Potatoes

November 27 2019 Golubka Kitchen 

Vegan Miso Kale Scalloped Potatoes Before we get into these delicious potatoes, we want to thank you for your support on our new desserts ebook! It truly means the world to see you guys enjoying it. And in case you missed it, we just released an ebook, filled with our favorite vegan and gluten-free dessert recipes that are great for the holidays and beyond. You can learn more about it and buy yours here. And these potatoes! There’s no such thing as too many ideas for carby vegetable sides in our book, and this one is so tasty. We layer thinly mandolined potatoes with silky kale and bake them in a miso-pine nut sauce, until golden and crispy on top and soft and creamy inside. The result is pure coziness. Wishing all our American friends a great holiday and a great rest of the week to everyone else

Vegan Pot Pie with Black Pepper Biscuits

November 22 2019 Vegan Richa 

Vegan Pot Pie with Black Pepper BiscuitsVegan Pot Pie with Black Pepper Biscuit topping. Veggies in Savory herbed sauce topped with easy No Oil Black Pepper Biscuit topping. Classic flavors, easier and simpler! Vegan Soy-free Recipe. Option for Nut-free Gluten-free. Jump to Recipe Holiday Meals wouldn’t be complete without a classic pot pie. This Savory herby filling reminds me of a chickin pot pie. The black pepper biscuit topping is crisp and delightful over this veggie filled pot pie. Change up the herbs and veggies to preference. Add some soy curls for a chickin like texture, use other biscuit topping, or puff pastry or a pie crust of choice.Continue reading: Vegan Pot Pie with Black Pepper BiscuitsThe post Vegan Pot Pie with Black Pepper Biscuits appeared first on Vegan Richa.

Garlicky White Bean Avocado Toast with BBQ Drizzle

November 18 2019 Meatless Monday 

If you didnt think avocado toast could get any better, it just did! This savory breakfast recipe is easy to scale down (or up) for a quick lunch or dinner. With such a short ingredient list, youll be amazed at how delicious this is! This recipe comes to us from The  Meatless Monday Family Cookbook  by Jenn Sebestyen. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 4 - 1 tablespoon (15 ml) olive oil - 3 cloves garlic, minced - 1 can (15 ounces, or 425 g) cannellini beans (white kidney beans), drained and rinsed (or 1 1/­­2 cups [269 g] cooked beans) -  1/­­2 teaspoon dried oregano -  1/­­2 teaspoon salt, or to taste - Pinch of black pepper, or to taste - 2 avocados, peeled and pits removed - 4 slices hearty whole-grain bread, toasted (gluten-free, if desired) - Sweet-and-Spicy BBQ Sauce  or store-bought BBQ sauce - Hemp seeds, for garnish   Heat the olive oil over medium heat in a small skillet. Add the garlic. Sauté for 1 to 2 minutes; watch it carefully so it doesnt burn and turn down the heat a bit if necessary. Add the cannellini beans, oregano, salt, and pepper and sauté for 4 to 5 minutes until hot. To serve: Mash 1/­­2 of an avocado on each slice of toast. Spoon one-quarter of the bean mixture over the mashed avocado on each slice. Drizzle with BBQ sauce and sprinkle with hemp seeds. SERVING SUGGESTION: We like this with a side of fresh fruit to offset the richness of the avocado and beans. The post Garlicky White Bean Avocado Toast with BBQ Drizzle appeared first on Meatless Monday.

Rice and Bean Pan Grilled Burritos

November 18 2019 Meatless Monday 

A burrito is essentially a tacos much larger and more filling brother. Tacos are generally served with sides to make a complete meal whereas a burrito is a complete meal in itself. Loaded with filling rice, protein-packed beans, fresh crunchy lettuce, and a swoon-worthy sauce, this is one meal that will surely leave you full and satisfied! This recipe comes to us from The  Meatless Monday Family Cookbook  by Jenn Sebestyen. Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - For the rice: - 3 cups (585 g) cooked brown rice -  1/­­4 cup (4 g) chopped cilantro - 1 medium tomato, diced - Juice of 1/­­2 lime   - For the beans: - 1 tablespoon (15 ml) olive oil - 2 teaspoons cumin -  1/­­2 teaspoon smoked paprika -  1/­­2 teaspoon chili powder -  1/­­4 teaspoon salt, or to taste -  1/­­4 teaspoon black pepper - 1 can (15 ounces, or 425 g) pinto beans, drained and rinsed (or 1 1/­­2 cups [257 g] cooked beans)   - For the avocado green chile sauce: - 1 avocado, peel and pit removed - 1 can (4.5 ounces, or 130 g) mild diced green chilis - Handful of cilantro - Juice of 2-3 limes -  3/­­4 teaspoon salt, or to taste - Water to thin, if needed   - For the burritos: - 1 1/­­2 cups (71 g) chopped romaine lettuce - Salsa (optional) - 6 large (10 inches, or 25 cm each) burrito-size flour tortillas - Cooking spray   For the Rice: Mix the cooked brown rice with cilantro, tomato, and lime juice. Stir well. For the Beans: In a small skillet, heat the olive oil over medium heat. Add the cumin, smoked paprika, chili powder, salt, and pepper and stir to make a slurry. Simmer, stirring occasionally, about 1 to 2 minutes until fragrant. Add the pinto beans, stir well, and cook for 2 to 3 minutes to heat through. For the Avocado Green Chile Sauce: Add all the ingredients to a blender and purée until smooth. To assemble the burritos: Wrap the tortillas in a just-damp paper towel and heat in the microwave for 20 to 30 seconds at a time until warm. Lay one tortilla flat and spread 1/­­4 cup (50 g) of Avocado Green Chile Sauce horizontally on one end. Top with a scant one-sixth of rice mixture, 1/­­4 cup (43 g) of beans, 1/­­4 cup (12 g) of romaine lettuce, and a tablespoon or two (16 to 32 g) of salsa, if desired. Fold up the bottom half of the tortilla over the filling, then fold in both sides, and then starting from the bottom, tightly roll up the tortilla to form the burrito. Repeat with the remaining ingredients. Spray a skillet with cooking spray and heat over medium heat. Working in batches if needed, place the burritos seam-side down and cook for 3 to 4 minutes until lightly seared. The seam should stay closed once seared. Flip the burritos over and cook for another 3 to 4 minutes to sear the second side. You may need to adjust/­­lower the heat as you go. Watch them closely so they dont burn. Cut each burrito in half and serve. Swap it! You may use gluten-free tortillas if desired but note that corn tortillas dont bend well and may break. The post Rice and Bean Pan Grilled Burritos appeared first on Meatless Monday.

Holiday Veggie Roast with Oven Cranberry Sauce

November 17 2019 Golubka Kitchen 

Holiday Veggie Roast with Oven Cranberry Sauce This post was created in partnership with OXO. Today weve got a festive veggie roast recipe thats made in one oven with a lush cranberry sauce. The savoriness of the caramelized, mustard-miso roasted vegetables pairs so well with the tart, sweet, and juicy character of the cranberry sauce. Plus, the whole thing comes together in a pretty hands-off manner, with the oven doing the bulk of the work. Although Im generally excited and appreciative of any veggie side at the holiday table, I think that roasted vegetables (or any veg-centric sides in general) are often treated as an afterthought, not something that can be just as special as the main event. We are of course here to gently propose that vegetables can themselves be the main event – but even if thats not your thing, this veggie roast will be an exciting addition to your holiday table. Im particular about one thing when it comes to roasted vegetables and thats that they should be nicely cooked through, to the point of beautiful caramelization and crispy edges. Ive had so many instances of ordering roasted vegetables in restaurants, where they arrive looking beautiful, but turn out to be tough and raw on the inside upon the first bite. This is especially true for root veg of all kinds. A half-raw sweet potato or carrot is never a good thing. So its my strong belief that vegetables should be allowed plenty of time to get really, really happy in the oven. Just this little trick alone makes them taste so much better. For special occasions, I also like to roast vegetables in a mustardy sauce of some kind. Its an extra step, but it helps take the flavor to the next level and achieve that A+ caramelization. Thats what we do in this recipe. And since weve already got the oven heated up for the vegetables, we are making the cranberry sauce in the oven all at the same time. Turns out, it works just as well as the stovetop method, so why not go for the simplicity! The sauce features a luxurious mix of cranberries, green apple, and raisins, with orange juice and a kiss of cinnamon, for a beautiful balance of sweet and tart. Were very excited to partner with OXO on this holiday roasting recipe, since they make every kitchen tool youll ever need to prepare the celebratory meal of your dreams (plus much much more for your kitchen). I was so excited to upgrade to their non-stick half sheet baking pans – they are so roomy and sturdy, and perfect for roasting up big batches of vegetables without crowding them. We roast and bake a lot, so we used to go through tons of parchment paper. OXOs Silicone Baking Mat quickly took care of that problem. Its reusable, so easy to clean, and can be stored neatly rolled up in the drawer. Im so happy to replace a single use item like parchment paper with something that will last me years. They also make plenty of quality glass baking dishes, like the one that we used for the cranberry sauce, which comes with a lid so the leftovers are easy to store. OXOs pepper mill is a true dream, it grinds so smoothly and has adjustable settings for the size of your grind (we like it somewhere in the middle). I used to whisk all my sauces and dressings with a fork back in the day, but a whisk really does make the process so much quicker and more pro, and OXOs balloon whisk is a beauty. Holiday Veggie Roast with Oven Cranberry Sauce   Print Serves: 4-6 Ingredients for the mustard roasting sauce 2 tablespoons Dijon mustard 2 tablespoons white miso 2 tablespoons maple syrup 1/­­4 cup plus 2 tablespoons avocado oil or olive oil 1 teaspoon chili powder sea salt and freshly ground black pepper - to taste for the vegetables 1 small kabocha squash - seeded and sliced into wedges 1 small delicata squash - halved, seeded, and sliced into half-moons 1 lb Brussels sprouts - tough ends removed, halved 1 medium cauliflower - sliced into bite-sized florets 7-8 medium carrots or the equivalent of sweet potato (or both) - sliced into bite-sized pieces handful toasted pecans - for garnishing for the cranberry sauce 2 10 oz bags frozen or fresh cranberries - thawed if frozen 1 Granny Smith apple - peeled, cored, and finely diced 1 shallot - finely chopped 1 cup raisins (preferably golden) 1 1/­­2 cups coconut sugar 1 tablespoon fresh grated ginger 1 teaspoon cinnamon 1/­­4 cup orange juice (from about 1 medium orange) zest from 1 orange pinch of sea salt Instructions to make the mustard roasting sauce and roast the vegetables Preheat the oven to 400° F (200° C). In a medium bowl, combine the mustard, miso, maple syrup, oil, chili powder, salt, and pepper, and whisk until smooth. Taste for salt and pepper and adjust if needed. Distribute all the vegetables among two large, lined baking sheets. Pour half of the mustard sauce over one sheet of the vegetables and the rest - over the other sheet. Mix to coat well. Place the baking sheets in the oven, and roast, mixing periodically for 45-50 minutes, or until all the vegetables are tender when pierced with a knife, with caramelized edges. Serve the vegetables right away or reheat later, topped with the cranberry sauce and sprinkled with toasted pecans. to make the cranberry sauce In a 2 quart glass baking dish or a dish if a similar size, combine the cranberries, apple, shallot, raisins, coconut sugar, ginger, cinnamon, orange juice and zest, and salt. Mix well to combine. Place the baking dish in a 400° F (200° C) oven at the same time that you are roasting the vegetables (recipe above). Cook the sauce for about 45 minutes, mixing periodically. The sauce should be simmering while cooking in the oven. Let cool a bit before serving. The sauce will set up more once it cools. Store any leftover sauce in an airtight container in the refrigerator for up to a week. Notes - You can easily make this recipe ahead of time. Just reheat the vegetables in the oven at 350° F (175° C) and serve the cranberry sauce right out of the fridge. - The recipe is very versatile, so you can include any of your favorite roasting vegetables in the mix. You can also include any of your favorite spices in the roasting sauce. The possibilities here are endless. 3.5.3226 The post Holiday Veggie Roast with Oven Cranberry Sauce appeared first on Golubka Kitchen.

Sauteed Lentils & Dandelion Greens

November 2 2019 Isa Chandra Moskowitz 

Sauteed Lentils & Dandelion Greens Serves 4 If there arent delicious aromatics wafting through the air, have you even cooked? Shallot, onion, olive oil.. now thats dinner! This method is what I use time and time again with whatever I picked up at the anarchist co-op (ok fine Whole Foods) and whatever beans I have burning a hole in my cupboard. So try it with spinach, arugula or chard. Or just go ahead and try it with dandelion greens like the goddam recipe says. It takes only 15 minutes or so (if your lentils are cooked ahead of time or from a can) and it tastes like it took 20. At least. This recipe is from I Can Cook Vegan. Notes There’s a hidden gem to be learned in this simple recipe. If you cook the nutritional yeast for a minute with the shallot and stuff it gets a deep toasty flavor like a roux! It makes it taste extra special and thickens the sauce, too. So much winning. Ingredients 1/­­2 cup walnuts 2 tablespoons olive oil 1 cup thinly sliced shallot 2 cloves garlic, minced 1/­­2 teaspoon dried tarragon Fresh black pepper 2 tablespoons nutritional yeast 1/­­4 cup dry white wine 1/­­2 cup vegetable broth 1 large bunch dandelion greens 1 1/­­2 cups cooked brown or green lentils 2 cups thinly sliced radicchio Directions 1 – Preheat oven to 350 F. Spread walnuts onto a small baking tray and toast for about 10 minutes. Remove from oven, let cool, and roughly chop. In the meantime, proceed with the rest of the recipe.  2 – Preheat a large pan over medium heat. Saute shallots in olive oil with a pinch of salt until lightly browned, about 5 minutes. Add garlic, tarragon and black pepper and saute another minute. 3 – Add nutritional yeast and stir with a wooden spatula to toast for about 1 minute. Add white wine and to deglaze the pan. Let cook for about 3 minutes. 4 – Add vegetable broth and bring to a boil. Add the greens and cook down for about 5 minutes. Add the lentils and toss to heat through. Serve topped with walnuts!

Mushroom and Onion Cauliflower Bake from Whole Food Cooking Every Day

October 4 2019 Golubka Kitchen 

Mushroom and Onion Cauliflower Bake from Whole Food Cooking Every Day Happy October! Today we’ve got the coziest recipe for ushering in the first full month of fall – a cauliflower bake from Amy Chaplin’s beautiful new cookbook, Whole Food Cooking Every Day. This recipe has everything we ever want in a comforting, fall dish: mushrooms, caramelized onions, chickpeas, and hearty greens, all covered by a fluffy, almost cheesy blanket of vegan cauliflower souffle. We’ve been so excited for the release of this cookbook, being huge fans of Amy’s work. Her first book is a true bible of whole food cooking, filled with kitchen wisdom and an incredible variety of plant-forward recipes. We learned so much from that volume, like the fact that it’s best to cook beans with a sheet of kombu for better digestion and that making a curry spice blend at home is very much worth it for the unbelievable flavor. Much like Amy’s first cookbook, Whole Food Cooking Every Day is monumental and thorough, with beautiful photography woven throughout. The book is organized in a brilliant way – each chapter presents a base recipe, which is then elaborated on with different ingredient variations. The Cauliflower Bake chapter that we worked from features a recipe for a fluffy cauliflower topping, which can go over a number of different fillings. Here are some examples of other base recipe chapters: Genius Whole-Grain Porridges, Gluten-Free Breads, Simple and Healing Soups, Baked Marinated Tempeh, Seeded Crackers, Easy Cakes. Don’t all of those sound amazing? If you’re ever in the market for a trusted resource on colorful, everyday whole food cooking, look no further. We hope you’ll enjoy the cozy bake Mushroom and Onion Cauliflower Bake from Whole Food Cooking Every Day   Print recipe from Whole Food Cooking Every Day by Amy Chaplin Serves: 4-6 Ingredients for the cauliflower topping 1 large head (2½ lbs) cauliflower - cut into 1½ florets ½ cup raw pine nuts, cashews, or macadamia nuts 2 tablespoons extra-virgin olive oil 3 tablespoons nutritional yeast, plus more to taste ½ teaspoon fine sea salt, plus more to taste for the mushroom and onion filling 3 tablespoons extra-virgin coconut oil 1½ lbs shiitake mushrooms - stems removed and caps thinly sliced 2 tablespoons chopped fresh thyme 3 medium onions - quartered and thinly sliced lengthwise ½ teaspoon fine sea salt, plus more to taste 6 cups (6 oz) sliced Swiss chard - tough stems removed 1½ cups cooked chickpeas (1/­­4 cup cooking liquid reserved) or 1 15 oz can (drained) 1 tablespoon tamari 2 teaspoons balsamic vinegar ¼ cups filtered water if using canned chickpeas 2 teaspoons arrowroot powder 1 tablespoon filtered water freshly ground black pepper Instructions to make the cauliflower topping Set up a steamer pot with about 2 inches of filtered water in the bottom (the water shouldnt touch the bottom of the basket) and bring to a boil over high heat. Arrange the cauliflower florets in the steamer basket, cover, and steam for 10-12 minutes, until the cauliflower is cooked through but not falling apart. Remove from the heat and set aside. Put the nuts, olive oil, yeast, and salt in a high-powered blender and add the steamed cauliflower. Starting on low speed and using the tamper stick to help press the cauliflower down, blend, gradually increasing the speed to high, until completely smooth and thick; use the tamper stick to keep the mixture moving and to scrape down the sides as you go. This will take a couple of minutes. Season with more nutritional yeast and salt to taste and blend to combine. to make the mushroom and onion filling, and assemble Preheat the oven to 375°F (190° C). Warm a large skillet over medium-high heat and pour in 1 tablespoon of the oil. Add half the shiitakes and the thyme, stir to coat with oil, and cook for 10-12 minutes, stirring only every minute or two (to allow the mushrooms to brown), until the shiitakes are golden brown. Transfer to a bowl and set aside. Repeat with another tablespoon of oil and the remaining mushrooms. Wash and dry the skillet if there are blackened bits on the bottom. Add the remaining tablespoon oil to the pan, then add the onions and cook over medium heat for 8 minutes, or until beginning to brown. Cover the pan, reduce the heat to low, and cook for 10 minutes, or until the onions are soft and lightly browned. Remove the lid, add the salt, and cook uncovered for another 5 minutes, or until the onions are caramelized. Add the chard, cover, and allow to steam for 3 minutes, or until tender. Add the chickpeas, cooked mushrooms, tamari, balsamic vinegar, and chickpea cooking liquid or ¼ cup water, raise the heat, and bring to a simmer. Dissolve the arrowroot in 1 tablespoon water, stir, and drizzle into the simmering mixture, stirring constantly. When the mixture has returned to a simmer, remove from the heat and season to taste with pepper and more salt. Transfer the mixture to an 8-inch square or equivalent baking dish and smooth the surface. Spread the cauliflower topping evenly over the filling. Bake for 30 minutes, or until the filling is bubbling and the topping has begun to set. Turn on the broiler and broil the bake for 3 to 6 minutes, until the topping is golden and browning in parts. Remove from the oven and allow to sit for a few minutes before serving. Once cooled, leftovers can be stored in the fridge in an airtight container for up to 3 days. To reheat, put the bake in a baking dish, cover, and warm in a 400° F (200° C) oven until heated through. Notes Here are some modifications we made while making the recipe based on what we had on hand. It turned out delicious this way as well. - We used half shiitakes and half crimini mushrooms. Crimini take a little longer to brown but otherwise work well here. - We used sage instead of thyme and also topped the bake with some crispy fried sage. - We used coconut aminos instead of tamari - those two are pretty interchangeable. - When baking, the filling tends to bubble up and drip out of the dish, so its helpful to set the baking dish over a baking sheet, to catch the drippings and avoid a smoking oven. 3.5.3226 The post Mushroom and Onion Cauliflower Bake from Whole Food Cooking Every Day appeared first on Golubka Kitchen.

Cheesy Broccoli Mac Soup

September 26 2019 Robin Robertson's Global Vegan Kitchen 

Cheesy Broccoli Mac Soup By now, many of you have dug into your copy of Vegan Mac & Cheese and have begun making recipes from the book.  I hope you’ll share pics on social media so I can see what everyone is making! Today I’d like to share a recipe from Vegan Mac & Cheese from the final chapter of the book called “Fun with Mac & Cheese.”  This chapter is loaded with recipes for using up leftover mac & cheese (or you can whip up a quick batch just to use in the recipes if you don’t have leftovers.) Among the recipes in that chapter are: Cheesy Mac Mug, Mac UnCheese Omelet, Waffled Mac UnCheese, Mac UnCheese Balls (above), Cheesy Mac Muffins (below), Mac UnCheese Quesadillas, and Mac UnCheese Pizza.  There are even two dessert recipes: Sweet Noodle Kugel and Indian Vermicelli Pudding. The recipe I want to share is for Cheesy Broccoli Mac Soup.  It’s ideal for the fall weather that is bound to be just around the corner!  I hope you enjoy it. BTW… If you haven’t gotten your copy of Vegan Mac & Cheese, I hope you will.  And if you already have the book, I hope you’ll do me a HUGE favor and write a brief review of the book on Amazon.  It only takes a minute and will really help spread the word.  THANK YOU!!! Cheesy Broccoli Mac Soup Cheesy broccoli soup is a cold weather favorite in our house, so it was a no-brainer to try it made with leftover mac uncheese. The results were so good, this is now our go-to way to make it. We especially like that the broth isnt too thick (which it often is in cheesy soups). If you prefer a thicker broth, simply use less vegetable broth. To make this recipe without leftovers, I suggest using the quick and easy recipe for One-Pot Cheesy Mac from Vegan Mac & Cheese. - 1 tablespoon olive oil - 1 small yellow onion, minced - 2 garlic cloves, minced - 4 cups vegetable broth - 3 cups (weight varies) leftover or homemade mac uncheese - 11/­­2 cups Cheddary Sauce (recipe follows) - 1/­­2 cup plain unsweetened nondairy milk - 1/­­4 teaspoon smoked paprika - Salt, to taste - Ground black pepper, to taste - 2 cups steamed small broccoli florets - 1/­­4 cup Nut Parm (recipe follows) - In a large saucepan over medium heat, heat the olive oil. - Add the onion and cook until softened, about 5 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. - Add the vegetable broth and bring to a boil. Reduce the heat to low, cover the pan, and simmer for 15 minutes. - Stir in the mac uncheese and then add the Cheddary Sauce, stirring until thoroughly combined. - Add the milk and paprika and season with salt and pepper. Cook, stirring, until hot. - Stir in the broccoli and serve hot, sprinkled with the Nut Parm. Makes 4 to 6 servings   Cheddary Sauce - 1 cup unsalted raw cashews - 1 large russet potato, peeled and diced - 1 small carrot, chopped - 1/­­2 of a small yellow onion, chopped - 1 garlic clove, chopped - 1 teaspoon salt - 1/­­3 cup nutritional yeast, plus more as needed - 2 tablespoons vegan butter - 1 tablespoon rice vinegar - 1 tablespoon fresh lemon juice - 11/­­2 teaspoons white miso paste - 1/­­2 teaspoon prepared yellow mustard - 1/­­2 teaspoon onion powder - 1/­­2 teaspoon smoked paprika - 1/­­4 teaspoon ground turmeric - 1 cup plain unsweetened nondairy milk, or water - In a saucepan, combine the cashews, potato, carrot, onion, garlic, and salt with enough water to cover. Place the pan over high heat and bring to a boil. Reduce the heat to maintain a simmer and cook until the vegetables are soft, 10 to 15 minutes. - Using a slotted spoon, transfer the cooked vegetables and cashews to a high-speed blender, reserving the cooking water. - Add the remaining ingredients and blend until smooth and creamy, stopping to scrape down the sides, as needed. Add as much of the reserved cooking water as needed to achieve the consistency you prefer for the sauce. Taste and adjust the seasoning, as needed. The sauce is now ready to use. Makes about 4 cups   Nut Parm - 1 cup unsalted blanched almonds, or unsalted raw cashews - 1/­­3 cup nutritional yeast - 1/­­2 teaspoon salt - 1/­­4 teaspoon onion powder Combine all the ingredients in a food processor and pulse until the mixture has a fine crumbly texture, stopping to scrape down the sides, as needed. Transfer to a shaker jar or other container with a tight lid. Store in the refrigerator. Makes about 11/­­3 cups   The post Cheesy Broccoli Mac Soup appeared first on Robin Robertson.


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