This plant-based pâté is a wonder. And you will wonder how you survived all this time without it — not only to serve at potlucks or parties but also as a sandwich spread or as a topping for a bowl of salad, soup, or stew. For gluten-free, serve with corn tortilla chips, gluten-free crackers, and/or crudités.
mixed mushrooms (such as button, cremini, shiitake), chopped
fresh thyme, chopped, or dried thyme
white or black pepper
red wine or dry sherry
toasted walnut pieces
toasted slivered or sliced almonds
whole-wheat pita breads
In a large frying pan over medium heat, warm the olive oil. Cook the shallots until translucent. Add the mushrooms in one layer if possible and cook without stirring until beginning to brown. Add the parsley, thyme, salt, and pepper. Cook, stirring often, until all of the liquid has evaporated and brown bits appear in the bottom of the pan. Deglaze with 1 or 2 tablespoons wine and cook off the alcohol. Stir in the garlic, cover, and remove from the heat.
In a food processor, process the nuts with more olive oil until the mixture forms a thick paste. Add the mushroom mixture and process to your desired texture.
Pack the mixture into a serving bowl or airtight container, cover, and refrigerate for a few hours or up to overnight. Bring to room temperature before serving.
Right before serving, slice the tortillas and pita breads and toast in a toaster oven or regular oven until crispy. Serve alongside the spread.
If you’ve seen pinwheel sandwiches (aka aram sandwiches), you know how attractive they are laid out on a serving platter. This recipe uses soft, spreadable vegan cheese, but you can use avocado mashed with hummus and/or olive tapenade instead. To make this recipe gluten-free, use brown-rice tortillas instead of the lavash. Leave enough time to chill the rolls for at least 2 hours to make slicing them easier.
spreadable vegan cheese, such as vegan cream cheese (see note above)
sun-dried tomatoes in olive oil, drained
olive tapenade or thinly sliced olives of choice
fresh basil leaves, rolled and very thinly sliced crosswise (chiffonade)
sweet peppers, diced
Roma or San Marzano sauce-type tomato, chopped
green onions, very thinly sliced
several whole-wheat lavash or large whole-wheat flour tortillas
Add the cheese and avocado to a bowl and mash together. Cut the sun-dried tomatoes into small pieces and add to the bowl. Add the tapenade, basil, parsley, peppers, tomato, and green onions. Mix until well combined.
Soften the lavash or tortillas by wrapping in a kitchen towel and microwaving for 30 seconds to prevent cracks when rolling. Evenly spread the cheese-avocado mixture on a lavash. Sprinkle with sunflower seeds. Along the longest edge of the lavash, place fillings of choice on top of each other in a narrow row. Fold the lavash or tortilla over the fillings and roll tightly to the opposite edge. Transfer the roll to a plate, seam side down. Repeat until you have made as many rolls as you need.
Transfer the plate of rolls to the refrigerator and chill for at least 2 hours to meld the flavors and make slicing the rolls easier. When chilled, transfer the rolls to a cutting board, slice into pieces about 1½ inch thick, and decoratively place on a serving platter. Serve immediately or allow to come to room temperature before serving.
What is summertime without fresh corn added to everything you cook? These fritters are a crowd-pleaser, but if there are leftovers, you can warm them in the oven or toaster oven along with some corn tortillas — and you are on the road to tacos!
Inspired by a post on Healthier Steps.
oil, for greasing
1 cup all-purpose flour or gluten-free flour
½ teaspoon baking powder
kosher salt and freshly ground black pepper
fresh lime juice
fresh corn kernels
jalapeño chile, minced
mixed fresh herbs (such as rosemary, thyme, and oregano), minced
red onion, diced
for serving: plant-based yogurt, hot pepper sauce, salsa, avocado chunks, guacamole, halved cherry tomatoes, cilantro leaves, and sliced green onions (optional)
Preheat the oven or toaster oven to 425ºF. Line a baking sheet with parchment paper. Oil the parchment.
In a large bowl, combine the flour, baking powder, nutritional yeast, cumin, chipotle, turmeric, and salt and pepper. Add ½ cup water, lime juice, garlic, corn, jalapeño, herbs, and red onion and stir well to form a thick batter. If too thick, add more water 1 tablespoon at a time and stir to combine.
Drop a spoonful of the batter onto the prepared baking sheet and flatten slightly. Repeat, placing the fritters next to each other because they don’t spread, until all of the batter is used. Bake until starting to brown, about 20 minutes. Using a spatula, turn each fritter. Broil the second side, watching so they don’t burn, until golden and crispy. Serve with accompaniments of choice.
Making fresh spring rolls is a fun roll-it-yourself summer party or no-cook dinner on a hot summer evening. All you need is some rice-paper wrappers (find them at well-stocked grocers), your favorite fillings, and a homemade or store-bought dipping sauce (peanut or otherwise).
Fillings of choice
super-firm tofu, seasoned tofu, or a tofu burger, sliced
fresh basil leaves
fresh cilantro leaves
fresh mint leaves
green onions, thinly sliced
carrots, cut into matchsticks
jicama, cut into matchsticks
daikon radish, cut into matchsticks
lettuce leaves, cut into strips
sweet pepper, cut into matchsticks
cucumber, cut into matchsticks
mung bean sprouts or sprouts of choice
toasted sunflower seeds
pumpkin seeds (pepitas)
toasted sesame seeds
fine rice vermicelli (bún giang tay), prepared according to the package directions
sriracha chili sauce
Wrappers and dipping sauce
large rice-paper wrappers (bánh tráng)
homemade or store-bought dipping sauce (such as peanut sauce; toasted sesame oil mixed with tamari or soy sauce; or a vinegary-sweet salad dressing of choice)
Set out the fillings on platters and in bowls on the kitchen counter.
Using a bowl large enough to fit the width of a rice-paper wrapper, fill halfway with hot water. Dip one wrapper at a time vertically into the hot water, twirl the wrapper to submerge it while counting to three, and remove promptly. Ignore the urge to dip the wrapper longer or the rice paper will cling to itself, making it impossible to fill and roll. Spread the wet wrapper out onto a plate or platter.
Neatly lay your desired fillings along the center line of the wrapper. Fold one side of the wrapper over the fillings, fold in the sides, and roll to seal. Transfer the sealed rollup to your individual dinner plate. Repeat.
Serve with individual bowls of your favorite homemade or store-bought dipping sauce.
It’s summer here in Northern California, and the farmers’ markets are chock-full of gorgeous, colorful ripe tomatoes. Marinating them is a way to preserve the harvest a bit longer. Serve them strained or with the marinade. Below are some ideas for using them, but can you think of other ways?
ripe tomatoes, diced, reserving their juices
kosher salt and freshly ground pepper
fresh mixed herbs (such as basil, oregano, thyme, sage, rosemary, and parsley)
jalapeño chile (optional)
In a large bowl, add the tomatoes with their juices. Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and a few grinds of pepper. Add the garlic, herbs, and jalapeño and toss until combined.
Let marinate at room temperature, stirring occasionally, for at least 2 hours. Store airtight in the refrigerator between uses.
Ways to use the marinated tomatoes
For appetizers, place some strained tomato on each cracker.
Toast a slice of bread, spread with avocado, and top with the strained tomatoes.
In a baking dish, add a layer of the tomatoes and their marinade. Top with thinly sliced onion, olives, and raw seeds and nuts of choice or breadcrumbs. Bake until browned.
For lasagne, use the tomatoes and their marinade instead of canned tomatoes.
Make a salad of lettuce, chickpeas, olives, green onions, and parsley and toss with the tomatoes and their marinade, olive oil, and either lemon juice or balsamic vinegar.
Stuff a warmed whole-wheat pita with hummus, tahini, the strained tomatoes, sliced cucumber, arugula or lettuce, and hot sauce.
Toss the tomatoes and their marinade with hot pasta and parsley.
Spread a whole-grain pizza dough with pesto, the strained tomatoes, and roasted red peppers and bake.
Top a bowl of lentils and rice or your favorite summer soup with the tomatoes and their marinade and parsley and/or cilantro.
Warm a corn tortilla and fill with the strained tomatoes, avocado slices, beans of choice, cilantro, and lettuce.
Looking for something revolutionary to do with that head of cauliflower in your fridge? Try making hummus, swapping in cauliflower for the usual chickpeas. Really. There’s no way to convince you until you just do it.
Inspired by a recipe from the cookbook Brassicas: Cooking the World’s Healthiest Vegetables.
cauliflower, coarsely chopped
fresh lemon juice
salt or green olives, chopped
chile powder or cayenne
vegetable broth, water, or a few cherry tomatoes, halved (optional)
cilantro or parsley leaves
toasted sunflower seeds
green onions, thinly sliced
toasted tortillas broken into chips or store-bought tortilla chips
Steam or microwave the cauliflower until tender. Spread on a kitchen towel to bring to room temperature. Transfer to a food processor and whirl until finely chopped. Add the garlic, tahini, oil, lemon juice, salt or green olives, and chile powder or cayenne and whirl until thick and creamy, stopping to scrape down the sides of the bowl. If the hummus is too dry, add vegetable broth, water, or the tomatoes and continue processing until smooth. Add the cilantro or parsley and whirl until chopped.
Transfer the hummus to a serving bowl. Stir in the sunflower seeds and green onions. Serve with chips and crudités or however you serve hummus.
Cut the cucumber in quarters lengthwise then crosswise into quarter-moons and add to the bowl with the tofu. Add the cilantro, green onions, sunflower seeds, and sesame seeds and toss together. Drizzle in toasted sesame oil, tamari, rice vinegar, and lime juice. Toss again to combine. Taste, adjust the seasonings, and serve, or let marinate, covered, in the refrigerator until ready to serve.
As an appetizer or main course, these filled mushroom caps taste great warm or at room temp, so they can travel to a picnic or potluck. Inspired by a post on cearaskitchen.com.
large cremini or button mushrooms
onion or shallots, finely chopped
fresh or dried thyme
herbes de Provence
fresh tomato, chopped, or tomato paste whisked in water or broth
walnuts, finely chopped
pine nuts, finely chopped
jalapeño chile, minced, or red pepper flakes
Preheat the oven to 375º. Line a baking sheet with parchment paper or aluminum foil.
Remove the mushroom stems, chop them, and reserve. Place the mushroom caps, gill sides up, on the prepared baking sheet.
In a large pan over medium heat, warm some oil and cook the onion, garlic, thyme, and herbes de Provence until the onion has softened. Add the tomato and reserved chopped mushroom stems. Cook for a couple of minutes until soft. Stir in the walnuts and pine nuts, jalapeño, and nutritional yeast and cook for another couple of minutes. Season the filling with turmeric and pepper and stir.
Mound each mushroom cap with some filling, patting the filling firmly in place. When all are filled, bake for about 15 minutes, then broil as needed so the tops of the filling are slightly crispy and the caps are soft. Serve.