Cheri's Kale Salad with Roasted Chickpeas (Vegan)

2 15-oz. cans chickpeas, drained (and, optionally, rinsed)

5 Tbsp. EVOO (or substitute with natural vinegars and citrus juices)

2 tsp. ground cumin

2 tsp. paprika

salt and pepper (generous)

16-oz bag kale, de-stemmed and trimmed

1/2 C. pine nuts (or sliced almonds)

1/2 C. sun-dried tomatoes, thinly sliced

4 scallions, white and light green parts only, thinly sliced

2 medium cloves garlic, grated (about 1 tsp.)

2 Tbsp. juice and 1 tsp. zest from 1 lemon, plus more juice as desired

1/2 tsp. hot sauce such as Frank's

2 tsp. sherry or red wine vinegar

1 C. fresh cilantro leaves, roughly chopped

1 C. fresh mint leaves, roughly chopped

1 C. cooked quinoa

1 C. shredded/shaved carrots

1) Preheat oven to 350 degrees. Line a rimmed baking sheet with paper towels. Drain chickpeas well, then spread chickpeas on top of paper towels and roll around under your hands to thoroughly dry. 

2) Transfer dryish chickpeas to a large bowl. Season to taste with salt and pepper and the cumin and paprika. Line baking sheet with parchment paper and spread chickpeas over it, then transfer to the oven. Roast on upper rack, shaking pan occasionally, until chickpeas are about 3/4 their original size with a dense, nutty texture. Begin checking every ten minutes after 30 minutes of roasting. (Do not go longer than 1 hour.) Remove from oven and let cool slightly.

3) Meanwhile, add kale to now-empty chickpea bowl. Remove stray stalks and stems. Add 1 Tbsp. olive oil (or use natural vinegars and citrus juices) and salt and pepper, and massage the kale until well-coated and softened. Set aside at room temperature.

3) Place pine nuts (or almonds) in a skillet and transfer to a lower rack of oven. Toast, stirring occasionally, until pine nuts are deep golden brown, about 15 minutes. Remove from oven and transfer to a bowl. Set aside.

4) In a medium bowl, combine sun-dried tomatoes, scallions, garlic, lemon juice, zest, hot sauce, vinegar, and remaining oil (if using) or vinegar/citrus substitution. Season with salt and pepper and stir well with a fork.

5) Add the quinoa, combine all ingredients, and toss well.

NOTES: 

* This is delicious served with a large fruit salad and/or a nice minestrone-style vegetable soup.

* Chickpea brands vary wildly in how successfully they roast—we love Goya.

This recipe is heavily modified from this original at Serious Eats.

Evie's Peanut Stew (Vegan)

1 medium sweet onion, diced

3 cloves garlic

1 red bell pepper, diced

1 jalapeño, seeded and diced (opt)

1 medium sweet potato, peeled and chopped into 1/2-in. chunks

1 (28-oz) can petite diced tomatoes, with the juice

salt and pepper

1/3 C. natural peanut butter

4 C. vegetable broth (plus more as needed)

1 1/2 tsp. chili powder

1/4 tsp. cayenne pepper (opt)

1 (15-oz) can chickpeas, drained and rinsed (I never rinse them)

2 generous handfuls baby spinach or de-stemmed, torn kale leaves

fresh cilantro or parsley leaves, for serving

roasted peanuts, for serving

leftover cooked rice or quinoa (opt, but delicious)

1) "Dry sauté" the onion and garlic (adding just enough water to prevent sticking or deglaze after sticking over medium heat until the onion is translucent.

2) Add the bell pepper, jalapeño, sweet potato, and tomatoes with their juices. Raise the heat to medium-high and simmer for 5 minutes more. Season the vegetables with salt and black pepper.

3) In a medium bowl, whisk together the peanut butter and 1 cup of the vegetable broth until no clumps remain. Stir the mixture into the vegetables along with the remaining 3 cups of broth, chili powder, and cayenne (if using).

4) Cover the pan with a lid and reduce heat to medium-low. Simmer for 10-20 minutes or until sweet potato is fork-tender.

5) Stir in the chickpeas and spinach and cook just until wilted. Season with salt and black pepper to taste.

6) Ladle the stew into bowls and garnish with cilantro and roasted peanuts.

* This recipe is from Angela Liddon's Oh She Glows cookbook, which I highly recommend!

Corn on the Cob (Vegan)

Two easy ways of making corn on the cob, both delicious!

Cousin Holly's Version:
1) Leave the corn in the husks and place on a cookie sheet.

2) Bake in the oven at 350 degrees for 30 minutes.

It will be wonderfully crisp tender and so much easier to peel and husk. Never waxy or overdone again!

Grampa's Grilled Corn

1) Peel and husk the corn. 

2) Place it on the grill with whatever else you're grilling until it is done. Yum!

Stuffed Acorn Squash (Vegan)

3 acorn squash, medium

3/4 C. quinoa, dry

1 1/2 C. vegetable broth

1 apple, large

2 stalks celery

1 onion, small

1/2 C. cranberries, fresh or frozen (opt)

8 oz. cremini mushrooms (or a wild forest blend)

3 cloves garlic

1 tsp. sage (preferably fresh)

1 tsp. thyme (preferably fresh)

1/2 tsp. cinnamon

1 tsp. sea salt

freshly cracked pepper

your favorite legume or crumbled walnuts (optional, but nice if serving as a main dish—I add lentils and walnuts or pine nuts)

1) Preheat oven to 425 degrees. 

2) Cut the acorn squash horizontally in half. Before doing so, make sure the two halves will each "lie flat" when placed on the baking dish like bowls. If not, you will have to remove a small slice, just enough to let it lie flat but not enough to put a hole in the bottom of the "bowl." Scoop out the pulp and seeds, reserving the seeds for later roasting. 

3) Sprinkle the inside with SPG and roast, flat edge down, for 30-45 minutes or until fork tender. Rotate pan once for even cooking, turning the squash "bowl" side up toward the end of the cooking time.

4) Cook the quinoa in vegetable broth for yummy flavor. When done, set aside while you sauté everything else.

5) Sauté the onion, celery, and apple until just beginning to soften, about 5 minutes.

6) Add the rest of the veggies and spices and sauté until tender, maybe 5 minutes more. If the veggies begin to stick, deglaze with a little white wine or veggie broth.

7) Remove from heat and add the cooked quinoa (and legumes, if including). Combine well and taste for seasoning.

8) When the squash is fully roasted, fill with the stuffing mixture using a large spoon. Bake 10-15 minutes until quinoa is slightly crispy and all is heated through.

NOTE: These freeze well (stuffed but not yet cooked for the final few minutes). To reheat, thaw them, then pop them covered into the oven for 10-15 minutes to heat through.

Yummy Oil-free Garlic Hummus (Vegan)

1-4 cloves garlic (to taste)

2 cans organic chickpeas

1/2 C. tahini

1/2 C. lemon juice (2 lemons or so, freshly squeezed)

1 tsp. sea salt

10 drops Tabasco sauce

Water, to thin to desired consistency

1) Process the garlic cloves in the food processor first, then add the remaining ingredients and process until well combined (maybe 2-3 minutes).

2) Serve with raw veggies or crackers.

This recipe is from the Oh She Glows cookbook, slightly modified from this online version.

Tofu Ground Beef Substitute (Vegan)

1-2 blocks firm (or extra-firm) organic tofu, drained and pressed

Spices to suit your recipe

1) Preheat oven to 400 degrees and line baking dish with parchment paper.

2) Crumble or grate the tofu into very small, ground-beef like pieces, and season to suit your recipe's flavors. 

For instance, if you're making Mexican, use:

chili powder

cumin

garlic powder

onion powder

paprika

sea salt

pepper

tomato sauce or paste

nutritional yeast

3) Stir very generously into the tofu crumbles until they're coated well. 

4) Bake on parchment paper at 400 degrees for 25 minutes. Lift parchment paper to "stir" and evenly disperse the crumbles over your pan, then cook for 20 minutes more, or to desired texture. 

5) Add to recipe, using as you would ground beef.

NOTE: Baking the tofu longer will lead to a crispier, more meat-like texture. If it isn't cooked to crispy, it can seem mushy once it is in your sauce or recipe.

This recipe is based very loosely on this original one, from plantyou.com

Indian Lentil Cauliflower Soup (Vegan)

1 large onion, diced

2-3 large cloves garlic, minced (I use more)

1 Tbsp. minced fresh peeled ginger

1–2 Tbsp. curry powder, to taste

1 1/2 tsp. ground coriander

1 tsp. ground cumin

6 C. vegetable broth

1 C. uncooked red lentils

1 medium cauliflower, chopped into bite-size florets

1 medium sweet potato, peeled and diced

2 large handfuls baby spinach

3/4 tsp. sea salt, or to taste

freshly ground black pepper

chopped fresh cilantro, for serving (optional)

1) In a Dutch oven, water-fry the onion and garlic, sautéing until translucent (5-6 minutes).

2) Stir in the ginger, 1 Tbsp. of the curry powder, coriander, and cumin, and sauté 2 minutes more, until fragrant.

3) Add the broth and red lentils and stir to combine. Bring to a low boil, then reduce heat and simmer for 5 minutes more.

4) Stir in cauliflower and sweet potato. Cover and reduce heat to medium-low. Simmer for 20-25 minutes, and cauliflower and sweet potato are tender. Season with salt and pepper, and add more curry powder, if desired. Stir in the spinach and cook until wilted.

5) Ladle soup into bowls and top with cilantro, if desired.

NOTE:

The first time I made this, I accidentally missed the timer and cooked it to death, so I added some chickpeas and upped the Indian seasonings and served it like a curry over rice. I really love it that way, too!

* This recipe is from Angela Liddon's Oh She Glows cookbook, which I highly recommend!

Roasted Cauliflower and Black Bean Tacos (Vegan)

This recipe is absolutely delicious and enjoyed even by those who are not vegan. It was really intimidating the first time I made it, but it got easier every time and now it just seems like second nature. Don't decide it's too much trouble, because it really isn't, and it's so worth it!

Prepare the ROASTED CAULIFLOWER as follows:

1 large head cauliflower, chopped into large bite-size pieces

4 medium garlic cloves, minced

1 tsp. each of ground cumin, kosher salt, and paprika

1/2 tsp. each of crushed red pepper flakes, cracked black pepper, ground turmeric

2-3 Tbsp. olive oil (I use tahini instead)

1) Preheat oven to 450 degrees.

2) Combine the spices.

3) Toss the cauliflower in the tahini to lightly coat, then sprinkle with spices and stir to coat evenly.

4) Line baking sheet with parchment paper, then place cauliflower in a single layer on the sheet. Roast for 20-30 minutes to desired tenderness and browning. "Stir" at least once by lifting the parchment paper and moving the cauliflower around during cooking.

As the cauliflower cooks, prepare the BLACK BEANS as follows:

1 medium onion, halved and sliced into half moons

2-3 cans black beans, drained but reserve 1/2 C. of the liquid

1/2 tsp. each of chili powder and sea salt

1/4 tsp. black pepper

1) In a medium skillet or saucepan, saute the onion in a tiny bit of water and SPG until it is translucent, about 3-4 minutes. 

2) Add the beans, reserved liquid, and spices.

3) Turn the heat to medium and  cook for 10-15 minutes, stirring often.

4) Toward the end of cooking, when most of the liquid has cooked out, coarsely chop the beans and onions with a pastry cutter or potato masher.

5) Taste and season with additional salt and pepper, if needed.

As the beans are cooking, make the CUMIN LIME CREMA as follows:

1 medium garlic clove, minced

1/4 C. fresh lime juice (2 limes)

3 Tbsp. tahini (I just pour it out of the jar and don't measure)

1 Tbsp. Mexican hot sauce (like Cholula)

1/2 tsp. ground cumin

1/4 tsp. sea salt

In a small bowl, stir together all ingredients until evenly combined and thickened. Add 1/2 Tbsp. water as needed to achieve a creamy consistency.

TO SERVE:

Heat corn tortillas (or we like Trader Joe's almond flour tortillas better) over a griddle. Top with a generous portion of beans and cauliflower, then top with crema and other desired toppings (diced avocados, chopped fresh cilantro, fresh lime wedges, pepitas, and/or thinly sliced radishes)

Original recipe, from Ali at Gimme Some Oven, appears here.

Blueberry Oat Muffins (Vegan)

2 C. oat flour (I grind organic oats in the Vitamix)

1 C. blueberries

2 tsp. baking powder

1/2 tsp. salt

1/2 C. honey or real maple syrup

1 large banana

1/2 C. melted coconut oil

2 eggs (use substitution for vegan)

1 tsp. vanilla

2 tsp. lemon zest

1/3 C. old-fashioned organic oats

1) Preheat oven to 375 degrees. Line a 9x5-in loaf pan with parchment paper.

2) In a large bowl, whisk together the oat flour, baking powder, and salt.

3) In a blender, place the honey, banana, coconut oil, eggs, vanilla, and lemon zest. Blend on medium speed until smooth and frothy.

4) Pour the wet mixture into the dry and lightly whisk until combined. Stir in the oats and then gently fold in the blueberries.

5) Pour the batter into the pan and bake 45-55 minutes, or until toothpick inserted in the center comes out clean. (Cover with foil after 30 minutes if it is getting too brown.)

6) Allow to cool in the pan for 10 minutes before lifting out the parchment paper and slicing the loaf.

FOR MUFFINS:

Spray muffin tins and fill 2/3 full. (No need for baking paper. They come out fine.) Bake at 375 degrees for approximately 18 minutes, until tops are golden brown and toothpick comes out clean.

Original recipe is from Laura Fuentes and appears here.

Lentil Ragout with Zoodles (Vegan)

2 carrots, chopped

3 celery sticks, diced

4 garlic cloves, chopped

2 onions, finely chopped

1 small pkg fresh "forest blend" mushrooms, diced

1 package red lentils (500 g)

1 pack passata* (strained tomatoes) (500 g) 

1 liter vegetable broth

1 tsp. dried oregano

2 Tbsp. balsamic vinegar

salt and pepper to taste

1-2 large zucchini, spiraled into "zoodles" 

(or spaghetti squash, halved, baked and pulled into "squoodles")

*If you have trouble finding passata, you can order it online through Amazon or you can use 2 cans whole tomatoes, pressed through the food mill (using all the pressed solids and the liquid), which is a real pain. They have passata in jars or boxes at my local Fresh Market.

1) If you don't have passata, press the whole canned tomatoes through a food mill and reserve all pressed solids and liquid.

2) Sauté the carrots, celery, onion, and garlic in a large Dutch oven, stirring constantly and adding a little water to prevent sticking, until they have just begun to soften. (No need for oil.) Add mushrooms and cook for 2 mins more.

3) Stir in the lentils, passata*, broth, oregano, and vinegar. Cover and simmer for 30 minutes, stirring occasionally. (Be sure it doesn't stick to the bottom of the pan! Add a little water or broth if this seems to be a problem.)

4) Spiralize the zucchini into "noodles," then add them to a separate skillet with a little water and SPG and stir-fry briefly (without oil) to soften and warm through.

5) Top zoodles with a generous serving of ragout and enjoy! (This makes a lot of sauce, but it is good leftover, and it freezes well. The zoodles are best prepared fresh.)

NOTE: We do not enjoy this sauce over gluten-free pasta (it seems rather tasteless, and kind of pasty, that way) but it is delicious over the zoodles.

The original recipe, from BBC Good Food, appears here.

Rachel's Two Song Soup* (Vegan)

This is a vegan broth for nourishing, gentle nutrition, particularly as you're breaking an extended water fast of a week or more.

My "fasting coach" (my experienced friend Rachel, who is so patient and gracious!) makes this broth to break her own lengthy water fasts. (And just to eat, too, I’m sure. It’s yummy!) These are the first "solids" you eat after a couple of days of only liquid nutrition when you're gently coming off of a lengthy fast. (Details about that whole process are for another post, as is the story of my friend Rachel, whose rheumatoid arthritis went from <wheel-chair bound & can't do stairs> to completely pain-free over the course of three years. Amazing!)

Only use organic ingredients, and add every ingredient even if you think you don't like it!

fresh parsley, sage, rosemary, and thyme* (put in herb bag)

bay leaves (3 whole)

garlic (1 bulb, crush cloves)

onions* (2)

carrots (5-6, plus some whole baby carrots))

parsnips (5-6)

celery (5-6 ribs)

celery root (1 whole)

leeks* (1 huge or more)

fresh greens (sweet leaves: chopped romaine, sweet baby lettuces, baby spinach—equivalent of 2 small boxes)

nutritional yeast (1/2 cup)

kombu (laminaria japonica seaweed, 2 sheets)

(Emerald Cove is a good brand for organic seaweed.)

dried mushrooms (1 bag, "forest blend" or "wild mix"—porcini, chantrelle, etc.)

strained Seitenbacher broth (brew 1/2 cup powder into broth, then strain)

Celtic sea salt (1-2 Tbsp)

Roughly chop vegetables, but into smaller chunks, not huge. Fill stock pot full (they cook way down, and it freezes well) and then fill to top level of pressed-down veggies with water/broth. Bring to a boil, then hard simmer for 45 minutes. You want the veggies tender but not disintegrating.

*Two Song Soup seemed to have a much nicer ring to us than "Rachel's Vegan Broth for Nourishing, Gentle Nutrition After a Long Fast"!😂

”Eating leeks and onions by the Nile” from "So You Wanna Go Back to Egypt” by Keith Green

“Parsley, sage, rosemary, and thyme” from “Scarborough Fair” by Simon & Garfunkel

NOTE: I will make a huge batch of this and we eat it the first night as a soup meal. Then I dice all the veggies small and freeze them in jars with the broth, to be a "soup starter" for any kind of vegan soup I'm making in the future.

Gluten-Free Javanese Chick-un Sauce (Vegan)

This is a transcription of that obnoxious BuzzFeed video on Facebook, which I can't save a link to so I can't put it here or on Pinterest or anything. It's as irritating as that song they play while showing you how to make this!

1. Peel and chop 2 yellow potatoes.
2. Boil for 2 minutes.
3. Peel and chop a carrot.
4. Add to the boil.
5. Boil for 5 minutes.
6. Add 1/4 of an onion, chopped.
7. Boil 7 more minutes or until soft.
8. Drain. Save the water!
9. In a separate pot, cook the pasta.
10. In a blender, blend: 1/2 C. cashews, 1 1/2 C. of the veggie boiling water, the veggies.
11. Add 1 tsp. each of garlic powder, onion powder, salt.
12. Pour over cooked noodles.
13. Sprinkle with paprika and serve.

NOTE: This is terrible if you're going for gluten- and dairy-free "macaroni and cheese"—and it is rather dull and bland even just as a creamy pasta (this is better, if that's what you're going for)—but it IS great, properly seasoned, as a gluten-free version of Javanese Chicken.

I totally swiped the photo from this totally different recipe, on the VeganYumminess blog.

Evie's Easy Curry (Can Be Vegan)

Ingredients:
- 1 lb chicken (optional, omit for vegan)
- 1 large can crushed tomatoes
- 2 cans coconut milk
- coconut or olive oil (fine to omit for oil-free)
- 4-6 carrots
- 1 large bell pepper
- 2-3 big clones of garlic
- 1 bag frozen veggies (I like a mix with cauliflower)
- 1-2 cans chickpeas, depending on preference

Spices:
NOTE: (I usually end up doubling this mixture, but these are the rough ratios. Adjust to taste.)
- 4 tsp. curry powder
- 4 tsp. cumin
- 3 tsp. garam masala
- 3 tsp. coriander
- 2 tsp. turmeric
- 2 tsp. cinnamon
- 1/2 tsp. black pepper
- 2 1/2 tsp. salt
- cayenne pepper for spice to taste

Directions:
1. Pour enough oil to cover the bottom of the pot, or use a big spoonful of coconut oil.
2. Put all the chopped veggies and chicken (if using) in. It's okay if they don't all get in at the same time, but the chicken and veggies should go in within a few minutes of each other.
3. Add all the rest of the ingredients except the salt and garlic.
4. Cook on medium heat till bubbling.
5. Add salt.
6. Let simmer until the chicken and veggies are fully cooked (still on medium heat)
7. Turn heat to low and add garlic. Let simmer a few minutes and enjoy!
8. Serve over rice or quinoa.