This recipe is from Hot for Vegan Food Comfort Classics. This book is quickly becoming one of my favs!!
- Jalapeño Aioli (1/2 c vegan mayo, 2 tbsp pickled jalapeños, 1 tbsp lemon juice blitzed in a small processor)
- 1 16 oz brick firm tofu, cubed
- 1/4 c cornstarch
- 1/2 c barbecue sauce
- 2 heads of romaine shredded
- 3 green onions, sliced thin
- 2 c shredded carrots
- 2 c English cucumber, sliced thin
- 1 cilantros, chopped
- 1/2 c pickled jalapeños
Preheat oven to 425.
Toss the tofu with the cornstarch. Spread on a baking sheet and bake 20 minutes. Toss with BBQ sauce and bake 10 more minutes.
In a large bowl combine lettuce, carrots, onions, cucumber and cilantro with 1/4 c jalapeño aioli, toss to combine, add more if needed.
Divide among 4 plates, top with tofu and jalapeño slices
This recipe was inspired by Eating Well Magazine. I made a few minor changes, added some peanuts and made extra sauce! It is also great the next day as a salad!
- 3 tbps black rice
- ¾ c quinoa
- 1½ c water plus 2 tbsp, divided
- 1/2 c lime juice
- 1/2 c chopped scallions
- 1/4 c chopped fresh cilantro
- 1/4 c fish sauce
- 2 tsp coconut palm sugar
- 1 tsp crushed red pepper
- 2 tbsp canola oil
- 1 lb red beets, peeled and chopped
- 1 c shredded cabbage
- 1 c sliced cucumber
- 1 c Thai basil and/or mint leaves
- 1 c shredded carrrott
Place rice in a large skillet over medium-low heat. Cook, stirring occasionally, until well-toasted and starting to pop, 5 to 8 minutes. Grind to a fine powder in a spice grinder or with a mortar and pestle. Set aside.
Combine quinoa and 1½ c water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes. Fluff with a fork.
Combine the remaining 2 tbsp water, lime juice, scallions, cilantro, fish sauce, brown sugar and crushed red pepper in a small bowl.
Heat oil in the skillet over medium-high heat. Add beets and cook, stirring, until almost tender, about 4 minutes. Add the ground rice and ½ of the sauce. Cook, stirring, until fragrant and the liquid is absorbed, about 2 minutes.
To serve, divide the quinoa among 4 bowls and top with the beet larb, cabbage, cucumber, herbs and carrot. Drizzle with the remaining sauce.
These are from Vegan Comfort Classics – so good! I made a few changes to the recipe, you can pretty much use any veggie – I had shredded carrots so that is what I used.
- 1 small onion, chopped
- 1 bunch green onions, chopped
- 4 cloves garlic
- 1 tsp cumin
- 2 tsp chili powder
- 1 can black beans, rinsed
- 1 jalapeño, chopped
- 1 c carrots, grated
- 1 4 oz can diced chilies
- Corn Tortilla, small
- Vegan Nacho Cheese sauce
- vegan sour cream
Preheat oven to 350.
Combine all ingredients except the tortilla, nacho sauce and sour cream in a food processor and pulse to combine and roughly chop. Pour into a bowl and stir in 1/2 c nacho sauce. Steam the tortillas lightly so you can work with them. Add 2 tbsp bean mixture and roll, repeat and place in a baking dish. Spray with olive oil. Bake for 20 minutes until crispy.
Drizzle with sour cream and nacho sauce.
Serves 4 – 6.
Another winner from Vegan Comfort Food! Next time I would double the sauce.
- 1/2 c finely chopped onion
- 2 cloves garlic, minced
- 2 tbsp oil
- 1 c full fat coconut milk
- 3 kaffir lime leaves
- 1/4 Thai basil, chopped
- 2 tbsp green curry paste
- 1/2 tsp salt
- 1 tbsp lime juice
- 1 large cauliflower, leaves trimmed off
Preheat oven to 400.
In a small sauce pan, heat oil over medium heat, sauté onions and garlic til soft. Stir in remaining ingredients and cook for 4 – 5 minutes until it thickens.
Place the cauliflower in a cast iron skillet and pour half the sauce over the bottom allowing it to seep in. Careful flip over and pour the rest over the top.
Bake about 45 min basting several times until golden and caramelized.
Carve into slices and serve.
Serves 4 – 6.
- This is from Vegan Comfort Food and it is mind blowing! It tastes like nacho geese sauce – I made one call change and used wondra instead of arrowroot flour. It will keep in he fridge for a week or so, you may need to thin with a little water when you reheat.
- 1 c peeled, diced potatoes
- 1/2 c, peeled, diced potatoes
- 1/4 grape seed or veggie oil
- 1/4 c non dairy milk or water
- 1 tbsp nutritional yeast
- 1 1/2 tsp arrowroot flour or wondra
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp salt
- 2 tsp lemon juice
- 6 pickled jalapeños
- 3 tbsp jalapeño bribe
- 1 tbsp tomato paste
Bring a pot of water to a boil and carrots and potatoes, cook until you can just pierce with a fork, about 6 minutes.
Add to a high powered blender with the rest of the ingredients and purée until smooth.
Makes about 1 1/2 cups.
This is heavily adapted from vegan comfort food. I did not have flax meal, so I used apple sauce, I had a bag of cup 4 cup gluten free flour so I used that instead of four. They are most and yummy.
2/3 c apple sauce
1 c flour
1/3 c cocoa powder
1/4 tsp salt
1/2 c vegan butter, melted
2/4 c chocolate chips
3/4 c coconut palm or regular sugar
1/2 c walnuts
Preheat oven to 350. Prepare a 9 inch pan, mini muffin pan or brownie bite pan.
Mix all ingredients with a stand mixer until we’ll combine. Pour into prepared pan. Bake for 20 – 30 minutes until a toothpick comes out clean.
Let cool complete they remove from pan.
This is perfect for a light lunch or dinner.
• Pizza dough
• 3 tbsp olive oil
• 3 cloves garlic, minced
• 1 head of Bibb lettuce, torn
• 4 oz Gorgonzola
• 4 oz mozzarella, sliced
• 1/4 c pickled onions
• 3 tbsp chives, chopped
• 2 tbsp. I fear
• 1/4 c olive oil
• 4 oz thinly sliced prosciutto
Heat oven to 475.
Roll out dough. Combine 3 tbsp olive oils and garlic, spread over dough. Top with sliced mozzarella. Bake for 10 – 12 minutes on a pizza stone until the crust is crispy and cheese is bubbling.
Combine oil and vinegar in a small jar, season with salt and pepper. In a bowl toss lettuce, chives, Gorgonzola and onions with a little dressing until lightly coated.
Remove pizza from oven, let cook a minute or two then top with salad and prosciutto.