Stuffed mushrooms (vegan, gluten-free, dairy-free)

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.

Ingredients
  • large cremini or button mushrooms
  • olive oil
  • onion or shallots, finely chopped
  • garlic, minced
  • 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
  • nutritional yeast
  • ground turmeric
  • black pepper
Method
  1. Preheat the oven to 375º. Line a baking sheet with parchment paper or aluminum foil.
  2. Remove the mushroom stems, chop them, and reserve. Place the mushroom caps, gill sides up, on the prepared baking sheet.
  3. 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.
  4. 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.
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Herby + spicy blender green sauce (vegan, gluten-free)

Don’t know what to do with some fresh herbs lurking in the fridge or growing in your kitchen garden? Here’s a no-cook, very versatile topping to perk up a bowl of soup or a pasta or rice dish. Great also as a spread on a taco or pita pocket. For a little more substance, blend in some chickpeas or hummus.

Ingredients
  • slivered toasted almonds
  • toasted pine nuts
  • garlic, sliced
  • homemade vegetable broth or water
  • mixed fresh herbs (cilantro, parsley, dill, oregano, sage, thyme, mint, and rosemary), coarsely chopped
  • jalapeño chile, coarsely chopped
  • jarred capers, with or without their brine
  • lettuce leaves of choice (such as romaine, green leaf, or red leaf), coarsely chopped
Method

In a blender, place the almonds, pine nuts, and garlic with a splash of broth. Blend until coarsely ground. Add the herbs, jalapeño, capers, and lettuce and blend together, adding more broth to make it creamy. Taste and adjust the flavor, adding more lettuce if too spicy.

Kale salad with roasted beets, almonds + sesame-balsamic dressing (vegan, gluten-free)

Just a few flavor-packed ingredients make this salad toasty, tangy, and sweet. If you have carrots in the fridge, dice them and roast them along with the beets.

Ingredients
  • beets of choice (red, golden, and Chioggia beets)
  • olive oil
  • kale of choice, tough center ribs removed
  • kosher salt
  • slivered almonds
  • sesame seeds
  • toasted sesame oil
  • balsamic vinegar
  • fresh lemon juice
Method
  1. Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
  2. Trim the beet tops and bottoms and scrub the beets until clean. Cut into bite-size pieces. Toss with olive oil, transfer to the prepared baking sheet, and bake until the beets are soft and the edges are browned. Remove from the oven and let cool. Transfer to a serving bowl.
  3. Meanwhile, cut the kale leaves into ribbons and place in a bowl. Sprinkle with a couple of pinches of salt. With your hands, massage the salt into the kale leaves until the leaves turn darker and begin to soften and release their moisture. Transfer to a salad spinner, wash off the salt, and spin dry.
  4. Add the kale, almonds, and sesame seeds to the bowl with the beets. Drizzle with sesame oil and balsamic vinegar and toss to coat. Taste and adjust the seasonings, adding more oil, vinegar, and salt and/or a sprinkle of lemon juice.

Vegan dried fruit + nut bread with date syrup (no sugar!)

Chockful of flavor — dried fruit sweetness, nutty richness, citrus tang, homey spices — and plenty of room to be creative. The recipe makes a lot, so you might want to halve the recipe the first time. Kitchen shears work well to cut the dates and dried fruit (if you find the fruit sticking to your knife). Adapted from healthylivingaward.com.

Ingredients
  • 8 ounces chopped pitted dates
  • 1 cup hot water
  • 16 ounces mixed dried fruit (such as raisins, pineapple, prunes, and apricots)
  • ¾ cup whole-wheat flour
  • ¾ cup all-purpose flour
  • 1 tablespoon baking powder
  • ½ cup almond meal or ground almonds
  • 1 teaspoon or more pumpkin pie spice (ground cinnamon, ginger, nutmeg, allspice, and cloves)
  • grated lemon zest or orange zest
  • ¼ cup orange juice
  • chopped nuts (such as pecans, walnuts, macadamias, hazelnuts, and/or almonds)
  • Sliced raw almonds, for topping
Method
  1. Preheat the oven to 350ºF. Line a baking pan with parchment paper.
  2. In a large bowl, add the dates and the hot water. When cool, mash the dates into the water.
  3. Meanwhile, cut the dried fruit. Add to the mashed dates along with the two flours, baking powder, almond meal, pumpkin pie spice, citrus zest, orange juice, and nuts. Mix until well combined. Transfer the batter to the prepared pan and spread out evenly. Sprinkle the sliced almonds on top and press gently into the batter.
  4. Bake until golden and a toothpick comes out clean, checking after 40 minutes to avoid overbaking. Transfer to a rack to cool, lift out of the pan, and serve warm.

Taco salad with roasted tofu taco bits, mushroomy beans + toasted corn tortillas (vegan, dairy-free, gluten-free)

Enjoy lots of flavors and textures packed into this main course salad, and add whatever salad vegetables you enjoy.

Ingredients

For the mushroomy beans:

  • mushrooms
  • olive oil
  • bay leaf
  • leeks, cut into half-moons
  • green bell pepper, diced
  • serrano chile or jalapeño chile, thinly sliced
  • cooked beans of choice

For the taco salad:

  • lettuce of choice, spun dry and torn
  • radishes, cut into half-moons
  • cucumber, cut into half-moons
  • kohlrabi, peeled and diced (optional)
  • red cabbage, chopped
  • green onion, thinly sliced
  • salad dressing or mayonnaise and vinegar of choice
  • corn tortillas, for serving
Method
  1. Prepare the roasted tofu taco bits.
  2. Meanwhile, prepare the mushroomy beans: Remove the stems from the mushrooms and chop the stems and caps. In a large frying pan over medium heat, warm the oil. Add the mushrooms, bay leaf, leeks, bell pepper, and chile and cook, stirring occasionally, until softened and starting to brown. Add the beans, stir, turn the heat to low, cover, and keep warm.
  3. Prepare the taco salad: In a large bowl, add the lettuce, radishes, cucumber, kohlrabi, cabbage, green onion. Toss, add salad dressing, and toss again until well combined.
  4. Toast the corn tortillas until hard. Break them into individual bowls. Layer  mushroomy beans, salad, and tofu taco bits on top and serve.

Roasted tofu taco bits (vegan, dairy-free, gluten-free)

If you like seasoned tofu, you’ll want to have this very versatile topping or filling on hand for tacos, burritos, baked sweet potatoes, casseroles, salads, soups, stews, and other uses you’ll discover!

Ingredients
  • firm or super-firm tofu of choice (we like Wildwood or Trader Joe’s brand)
  • olive oil
  • tamari, coconut aminos, or soy sauce
  • taco seasonings of choice: dried oregano, smoked paprika, chipotle powder, garlic powder, onion powder, chili powder, ground cumin, turmeric, black pepper
  • lemon quarter (optional)
Method
  1. Line a baking dish or baking sheet with parchment paper. Preheat the broiler in your toaster oven or regular oven.
  2. Cut the tofu into tiny cubes or mash with a fork. Drizzle with a bit of olive oil and toss. Add a splash of tamari and toss again. Sprinkle with taco seasonings and toss until well combined.
  3. Transfer to the prepared baking dish and spread in a single layer. Broil until crunchy, about 40 minutes total depending on the heat of your broiler, stirring and checking every 10 minutes or so. Taste and season with more taco seasonings and/or a squeeze of lemon. Let cool a bit before using.

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.

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.