Homemade vegetable broth (gluten-free, dairy-free, vegan)

Here is a way to make a pot of vegetable broth in less than 1 hour that is great to use when cooking soups, stuffings, and legumes. To keep the broth neutral-flavored, use milder vegetable scraps, like fennel tops, leek tops, onion quarters, and shallot halves; refrain from using broccoli, cauliflower, or cabbage; and don’t add salt.

Ingredients
  • olive oil
  • vegetable scraps, chopped (see Note)
  • hot water
Method

In a soup pot over medium heat, warm some olive oil. Add the vegetable scraps and cook until starting to brown. Add hot water to cover by several inches, cover, and bring to a boil. Turn down the heat and simmer for 45 minutes or longer.

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Vegetable + bean enchiladas with butternut squash sauce + tahini drizzle (gluten-free, dairy-free, vegan)

Let your refrigerator and pantry guide you regarding what should fill your enchiladas: Allow yourself to be creative with your choice of vegetables and beans.  The winter squash for the sauce can be roasted in the oven instead of cooked on the stovetop. To fill and fold the tortillas without cracking them, soften first by wrapping them in a kitchen towel and microwaving for a few seconds or warming them in a toaster oven or regular oven for a minute. Inspired by the 101 Cookbooks blog.

Ingredients
  • extra-virgin olive oil
  • small winter squash (such as butternut, honey nut, or kabocha), peeled, seeded, and cut into cubes
  • fresh tomato, chopped, or canned tomatoes
  • chopped vegetables (such as onion, potato, sweet pepper, cauliflower, mushrooms, carrots, celery, cabbage, zucchini, etc.)
  • jalapeño chile or other chile, thinly sliced (optional)
  • canned or cooked dried beans of choice
  • chopped olives of choice
  • garlic cloves, minced
  • ground turmeric
  • taco seasoning (chili powder, garlic powder, onion powder, red pepper flakes or ground chile powder, dried oregano, paprika, and ground cumin)
  • lemon zest and juice
  • corn tortillas, softened
  • chopped olives (optional)
  • raw pumpkin seeds (pepitas) and/or raw sunflower seeds
  • tahini thinned with warm water
  • chopped fresh cilantro
  • avocado slices
  • hot sauce or salsa (optional)
Method
  1. In a saucepan over medium heat, warm some olive oil, add the squash and tomato and cook, stirring and mashing, until the mixture becomes a puree. Transfer the puree into a large mixing bowl.
  2. In a frying pan over medium heat, warm some olive oil and cook the chopped vegetables and jalapeño until cooked through. Stir in the beans and olives and set aside.
  3. To the puree in the large bowl, add some olive oil, half of the garlic, the turmeric, taco seasoning, lemon zest, and enough water to make a thin sauce (2 cups or so). Whisk well.
  4. Preheat the oven to 400F. Ladle 1 cup sauce into the bottom of a baking dish. Place 1 tortilla in your hand. Spoon some filling in a line down the middle of the tortilla. Fold the tortilla over the filling and place seam side down in the baking dish. Repeat with the remaining tortillas and filling. (If you have leftover filling, spoon it around the edge of the baking dish.) Pour the remaining sauce over the enchiladas and bake for 20 minutes. Sprinkle with the pumpkin seeds and sunflower seeds and bake until golden, about 15 minutes longer.
  5. Meanwhile, whisk the remaining garlic and several squeezes of lemon juice into the thinned tahini sauce. Drizzle the tahini sauce over the hot enchiladas, top with the cilantro, and serve with avocado slices and hot sauce.

Colorful vegetable salad with beans + pecans (dairy-free, gluten-free, vegan)

Purple cabbage, red radishes, yellow sweet pepper, and green cucumber, fennel, and kale make for an eye-catching, tasty salad, and the beans and tofu make it substantial. For the eye-catching part, chop everything about the same size so they look like jewels. The rice-cake “croutons” add a nice crunch (feel free to use the crumbles at the bottom of the rice cakes bag!).

Ingredients
  • lacinato kale (aka dino kale or cavolo nero)
  • kosher salt
  • fennel bulb, chopped
  • radishes, cut into half-moons
  • green onion, thinly sliced
  • Asian, Mediterranean, or English cucumber, quartered lengthwise and sliced crosswise
  • yellow sweet pepper, chopped
  • red cabbage, cored and chopped
  • extra-firm tofu, cut into small cubes
  • cooked cannellini beans, pinto beans, or beans of choice, drained
  • caraway seeds
  • curry powder
  • toasted pecan pieces
  • chopped parsley or cilantro
  • mayonnaise of choice
  • mustard of choice
  • fruit vinegar, white balsamic vinegar, or vinegar of choice
  • brown-rice rice cakes (optional)
Method
  1. Remove and discard the large ribs from the kale. Chop the leaves into small pieces and place in a colander. Sprinkle with salt and massage until the leaves darken and begin to release their moisture. Rinse off the salt and drain.
  2. In a large bowl, add the kale, fennel, radishes, green onion, cucumber, sweet pepper, cabbage, tofu, beans, caraway seeds, curry powder, pecans, and parsley and toss to combine. Add a spoonful each of mayonnaise and mustard and a splash of vinegar, crumble rice cakes on top, and toss to combine. Taste and adjust the seasonings, toss, and serve.

Chopped vegetable + wild rice sauté with miso broth (gluten-free, dairy-free, vegan)

Here’s a great one-pot meal for when you have vegetable odds and ends lurking in your fridge. To cut down on cooking time, soak the wild rice like you soak before you cook dried beans. Inspired by a recipe from Rancho Gordo.

Ingredients
  • extra-virgin olive oil
  • onion, chopped
  • chopped vegetables of choice (such as winter squash, summer squash, sweet peppers, hot chiles, mushrooms, cauliflower, kale, chard, celery, carrots, turnips, potatoes—whatever you have)
  • wild rice, preferably soaked overnight
  • garlic cloves, minced
  • miso of choice
  • hot water
  • fresh parsley, chopped
Method
  1. In a large frying pan over medium heat, warm the olive oil. Add the onion and cook, stirring occasionally, until translucent. Add the chopped vegetables and wild rice and cook, covered and stirring occasionally, until the vegetables are softened. Add enough water to cover the mixture, cover, and simmer, stirring occasionally and adding more water as needed if dry, until the wild rice is tender. Stir in the garlic. Turn the heat to low.
  2. In a heatproof glass container with a spout, add the miso and enough hot water to cover and whisk until the miso is dissolved. Pour the liquid into the vegetable-rice mixture and heat through on low. Add the parsley, stir to combine, and serve.

Pasta + greens in creamy tomato sauce (gluten-free, dairy-free, vegan)

This is an intensely satisfying dish—especially if you choose a denser pasta, like large elbows (chiocciole), thick bowties (farfalle), or wide tubes (rigatoni), for a bit more chew. But any pasta shape works.

Ingredients
  • raw cashews, soaked at least 30 minutes in water to cover
  • fresh tomatoes, canned tomatoes, or tomato paste
  • nutritional yeast
  • dried oregano
  • turmeric
  • ground chipotle chile (optional)
  • freshly ground black pepper
  • extra-virgin olive oil
  • onion, chopped
  • mushrooms, thickly sliced
  • sweet pepper, chopped
  • jalapeño chile, sliced (optional)
  • large shape brown-rice pasta or whole-wheat pasta (such as chiocciole, farfalle, or rigatoni)
  • kale and/or collard greens, large center ribs removed and leaves cut into ribbons
  • fresh parsley, chopped
  • pitted Kalamata olives or olives of choice, for serving
Method
  1. Using a blender or immersion blender, blend the cashews with their soaking water, the tomatoes, nutritional yeast, oregano, turmeric, chipotle, and black pepper into a sauce. Set aside.
  2. In a frying pan over medium heat, warm the oil. Add the onion and mushrooms and cook, stirring occasionally, until starting to brown. Add the sweet pepper and chile and cook until all of the vegetables are cooked through. Stir in the reserved sauce, cover, and when simmering, turn the heat down to medium-low, and cook, stirring occasionally.
  3. Meanwhile, cook the pasta according to the package directions, setting a kitchen timer to make sure the pasta is cooked al dente. A couple of minutes before the pasta is ready, add the greens and parsley to the vegetable mixture and cover.
  4. Drain the pasta, reserving up to 1 cup of the pasta cooking water. Add small amounts of the cooking water to the vegetable mixture, as needed, to create the sauce consistency of your choice.
  5. Stir the cooked pasta into the pan with the vegetables and sauce, cook 1 minute longer, and serve with olives alongside.

Tangy, spicy + creamy broccoli soup (gluten-free, dairy-free, vegan)

This chunky blended soup will surprise you with its depth of flavor—honest! There’s a hint of dairy-free cheesiness from the nutritional yeast and vinegar-based hot sauce (to avoid spicy heat, try just vinegar). An immersion/stick blender is very handy for blending the soup right in the pot. Inspired by a post on the Connoisseurus Veg blog.

Ingredients
  • olive oil
  • onion, diced
  • mushrooms, chopped
  • potato, chopped
  • sweet pepper, chopped,
  • jalapeño chile, sliced
  • homemade vegetable broth or store-bought
  • fresh tomatoes, chopped, or canned diced tomatoes
  • raw cashews
  • garlic cloves, minced
  • unsweetened plain plant-based milk (such as soy milk or almond milk)
  • nutritional yeast flakes
  • vinegar-based hot sauce
  • turmeric
  • freshly ground black pepper
  • broccolini or broccoli, cut into bite-size pieces
  • miso
  • fresh cilantro or fresh parsley, chopped
Method
  1. In a large pot over medium heat, warm the oil. Add the onion and cook until translucent, about 5 minutes. Add the mushrooms, potato, sweet pepper, and jalapeño and cook, stirring occasionally, until slightly browned. Add broth, tomatoes, and cashews and bring to a boil. Lower the heat and simmer, covered, until the vegetables are tender, about 20 minutes. During the last 5 minutes, stir in the garlic.
  2. Using an immersion blender right in the pot or transferring the soup in batches to a blender (and then back into the pot), blend until mostly smooth. Stir in the milk, nutritional yeast, hot sauce, turmeric, a few grinds of pepper, and the broccolini. Bring to a simmer and cook until the broccolini is tender, about 7 minutes. Ladle some soup into a heatproof measuring cup with a spout, whisk the miso into the liquid until dissolved, and pour the miso mixture back into the pot to reheat. Taste and adjust seasonings, stir in the cilantro, and serve.

Blue potato, white corn + green bean curry (gluten-free, dairy-free, vegan)

Blue potatoes have blue skin and blue flesh, adding unusual color to this dish. If you can’t find them, use gold potatoes or sweet potatoes. An easy way to peel fresh ginger is to use the tip of a small spoon instead of a peeler or knife. The spice list is long, but that’s what creates the flavor of this dish. Serve the curry over basmati rice or your favorite grain. Inspired by a post on Vegan in the Freezer.

Ingredients
  • olive oil
  • cumin seeds
  • mustard seeds
  • red onion, chopped
  • red bell pepper, chopped
  • jalapeño chile, sliced
  • fresh tomatoes, chopped
  • garlic, chopped
  • fresh ginger, peeled and chopped
  • ground turmeric
  • chile powder (such as New Mexican or cayenne)
  • ground coriander
  • ground cumin
  • garam masala
  • blue potatoes, diced
  • green beans, trimmed and thinly sliced
  • extra-firm tofu, cubed
  • water
  • fresh or thawed frozen white or yellow corn
  • chopped cilantro
  • chopped fresh basil
  • fresh lemon juice
  • hot sauce
  • pitted Kalamata olives
Method
  1. In a large frying pan over medium heat, warm the oil. Add the cumin seeds and mustard seeds and cook, stirring often, until the seeds are fragrant, 1 to 2 minutes. Add the onion, red pepper, and jalapeño and cook until translucent, about 5 minutes.
  2. Meanwhile, in a blender or food processor, blend the tomato, garlic, and ginger into a coarse mixture.
  3. Add the tomato mixture, turmeric, chile powder, coriander, ground cumin, and garam masala to the pan. Cook, stirring occasionally, until the mixture thickens and the garlic is fragrant, about 5 minutes. Add the potatoes, green beans, tofu, and up to 1 cup water. Cover and cook about 10 minutes. Reduce the heat to medium-low, add the corn, and simmer until the vegetables are cooked the way you like, about 10 minutes longer. Add more water if the pan gets dry or if you prefer more curry sauce. Right before serving, stir in the cilantro, basil, and a splash of lemon juice and serve with hot sauce and olives alongside.

Fresh herb + toasted-nut spread (gluten-free, dairy-free, vegan)

Once you make this spread, you’ll find a ton of uses for it: on sandwiches, crackers, or rice cakes; in tacos; to flavor a bowl of soup or salad; as a pasta sauce. Use about twice as much basil as mint and oregano, and if you have any leftover mild-flavored cooked vegetables lurking in the fridge, blend them with the other ingredients.  Inspired by a recipe from Julie Piatt’s This Cheese Is Nuts!

Ingredients
  • fresh basil leaves
  • fresh mint leaves
  • fresh oregano leaves
  • cooked vegetables, such as greens, zucchini, or cauliflower, drained (optional)
  • toasted macadamia nuts
  • toasted pine nuts
  • nutritional yeast
  • small tomato, chopped, or cherry tomatoes, halved
  • pitted green olives, olive tapenade, or salt
Method

In a food processor or blender, layer the fresh herbs, cooked vegetables, nuts, and nutritional yeast. Process until coarsely blended, adding tomato pieces or halves until the mixture reaches your desired consistency (if you don’t have tomato, use water). Blend in olives, olive tapenade, or your favorite salt and serve.

Soft tacos filled with battered crisp-baked cauliflower (gluten-free, dairy-free, vegan)

If you didn’t know better, you’d think these cauliflower florets were deep-fried because they are crunchy on the outside and creamy on the inside—but instead they’re battered and baked until crisp. This recipe makes enough batter and topping for quite a large cauliflower. Fill soft tacos with these cauliflower nuggets, as on the Blissful Basil blog that inspired this recipe, accompanied by Seasoned Crispy Tofu either inside or alongside the tacos.

Ingredients

  • large cauliflower

For the batter:

  • 1¼ cups nondairy milk
  • ¾ cup brown rice flour
  • 1½ tablespoons fresh lime juice

For the topping:

  • 1¼ cups mixed grains/seeds (such as gluten-free rolled oats, flax seeds, and quinoa) or only gluten-free rolled oats
  • chopped fresh cilantro
  • chopped fresh oregano or dried oregano
  • green onion, very thinly sliced
  • smoked paprika
  • ground cumin
  • garlic powder
  • ground turmeric
  • curry powder
  • freshly ground black pepper
  • chile powder (such as New Mexico, cayenne, or chipotle)
  • smoked salt or kosher salt

For serving:

  • warmed corn tortillas
  • shredded cabbage
  • cilantro leaves
  • salsa and/or hot sauce
  • avocado slices
  • lime or lemon wedges

Method

  1. Cut the cauliflower into bite-size florets and set aside.
  2. Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
  3. To make the batter: In a large bowl, add the milk, flour, and lime juice and whisk until smooth.
  4. To make the topping: In a food processor, process the grains/seeds until a coarse meal forms, about 30 seconds. Transfer to a large, shallow bowl. Mix in the cilantro, oregano, green onion, paprika, cumin, garlic powder, turmeric, curry powder, black pepper, and chile powder and season with salt.
  5. Place a a handful of cauliflower florets into the batter. Using tongs, toss to coat and shake off any excess. Toss in the topping to coat and transfer to the prepared baking sheet. Repeat with the remaining florets. Bake until crispy and golden, 25 to 30 minutes, turning them over halfway through baking. If not quite crispy enough, turn on the broiler and broil, watching carefully so they don’t burn, until done the way you like. Let cool slightly.
  6. Serve inside warmed tortillas with cabbage, cilantro, salsa and/or hot sauce, avocado slices, and a squeeze of lime.

Tomato rice with summer squash, peppers, mushrooms + herbs (gluten-free, dairy-free, vegan)

A one-pot dish made on the stove top using summer’s bounty—what’s not to like?

Ingredients
  • dried chile, such as chipotle, rinsed
  • hot water
  • olive oil
  • onion, chopped
  • mushrooms, sliced
  • jalapeño chile or serrano chile, sliced
  • sweet pepper, seeded and chopped
  • summer squash (such as zucchini, Mediterranean, and patty pan), chopped
  • cherry tomatoes, halved, and regular tomatoes, chopped, with juices
  • brown rice
  • garlic, minced
  • tomato paste
  • mixed fresh herbs (such as parsley, cilantro, thyme, mint, basil, and rosemary), chopped
  • Kalamata or other olives
Method
  1. Slice the dried chile (I use scissors), discarding the seeds, and place in a heatproof bowl. Add hot water to cover and set aside.
  2. In a large pan over medium-high heat, warm the olive oil. Add the onion and mushrooms and cook, without stirring, until starting to brown. Stir in the chile, sweet pepper, summer squash, tomatoes, and brown rice, lower the heat to medium, and cook until the vegetables just start to soften. Add the hydrated dried chile along with the chile soaking water. Add enough additional water to just cover the vegetable-rice mixture. Cover, bring to a boil, lower the heat, and simmer, covered and adding more water if the mixture starts to stick, until the rice is cooked the way you like. Stir in garlic, tomato paste, and fresh herbs and serve with olives.