Vegan Recipes to Try May 21, 2014

Tempeh Chili By Gena Hamshaw Serves 4 to 6

2 tablespoons olive oil

1 medium yellow or white onion, diced One 8-ounce package tempeh, grated on the largest setting of a box grater,

or crumbled finely 1 large green bell pepper, diced

1 large stalk celery, diced 2 cloves garlic

1/2 cup pureed tomato sauce One 15-ounce can kidney beans, drained (or 1 1/2 cups cooked)

One 15-ounce can pinto beans, drained (or 1 1/2 cups cooked) 1 teaspoon cumin

2 teaspoons chili powder 1/2 to 1 teaspoon sea salt (to taste)

1/2 teaspoon crushed red pepper flakes 1/2 cup green onions or scallions, chopped

1. Heat the olive oil in a large pot over medium heat. Add the onions, cook for a few minutes, and then add the tempeh. Cook till the tempeh begins to brown, 5 to 8 minutes. Add the green pepper and celery and cook till they're tender, another 5 minutes. Add the garlic. Continue cooking another two minutes.

2. Add all of the remaining ingredients, along with half a cup of water. Reduce heat to a simmer and cook until the chili is fragrant, warm, and the flavors have come together (25 to 30 minutes). Add more water as needed, if the chili becomes too thick. Serve, sprinkled with green onion or scallions.

Kabocha Squash and Tofu Curry By Gena Hamshaw

This is not your mother's curry. Full of sweet, dense kabocha squash and light, flavorful tofu, it's perfect for a chilly autumn or winter evening. Feel free to throw in some kaffir lime or Thai basil if you happen to have them on hand.

Serves 4

2 tablespoons melted coconut oil

1 white or yellow onion, chopped

1 clove garlic, minced 1 tablespoon fresh ginger, minced

3 tablespoons red curry paste 1 tablespoon organic sugar (you can substitute a tablespoon or two of agave or maple

syrup) 2/3 cups vegetable broth

One 14- or 15-ounce can coconut milk 1 tablespoon soy sauce or tamari

1 green or red bell pepper, chopped 1 pound kabocha squash (Japanese pumpkin), peeled and cut into 1 1/2-inch chunks

(about half of a large squash, or 1 small squash) 1 pound extra-firm tofu

1 to 2 tablespoon lime juice 1/3 cup cilantro, chopped

Lime wedges, for serving

1. Heat the coconut oil in a large pot or wok. Add the onion and cook till it's softened and fragrant (about 5 to 8 minutes).

2. Add the garlic and ginger and let them cook for about a minute. Then, add the curry paste and sugar. Mix the ingredients together until the paste is evenly incorporated.

3. Whisk in the broth, the coconut milk, and the tamari. Add the red pepper, kabocha squash, and tofu. Simmer till the kabocha squash is totally tender (30 to 35 minutes). If you need to add extra broth as the mixture cooks, do so.

4. Season the curry to taste with extra soy sauce or tamari and stir in the lime juice as desired. Remove from heat. To serve, divide the curry over brown or basmati rice. Give each portion a small squeeze of lime juice and a sprinkle of fresh, chopped cilantro.

Japanese-Style Fried Tofu By Madhuja

Food52 Editors' Comments: There is both brown sugar and honey in the tofu marinade, so I anticipated this to be a bit too sweet but it turned out great! I could eat these as a snack or in a stir fry like the author suggests. One note: so the tofu gets more color and crispness, I would fry these with less than 1/4 cup of oil.

Serves 2-3

1 pound extra firm tofu

1/4 cup shiro miso paste (white miso) 1/4 cup ponzu sauce

1/4 cup dark brown sugar 1/4 cup honey

2 tablespoons rice vinegar 2 tablespoons mirin

1 1/2 teaspoon wasabi paste 1 1/2 tablespoon ginger paste

4 cloves of garlic, finely minced Vegetable oil, for frying

1. Gently press the block of tofu after wrapping it in paper towels. You'll see a lot of water coming out, but make sure you don't press too hard as you don't want it to crumble. Once most of the moisture has been pressed out, cut into 1 1/2 inch cubes. Set aside.

2. Mix all the rest of the ingredients, except for the oil, in a glass bowl. Submerge the tofu pieces in the marinade and park it in the fridge for at least 24 hours to up to 48 hours (like I did). Give it a shake every now and then.

3. Heat a big skillet and pour enough vegetable oil to coat the bottom of the pan. On medium heat add the pieces of tofu in a single layer. Be careful, it is going to splatter like crazy!! Using tongs GENTLY turn them around and fry them on all sides. Once they are nicely browned on all sides, drain them on a paper towel.

4. You could have the tofu as it is, or you could use it with your favorite stir fry, on salads, in wraps or sandwiches. Enjoy!

Vegan Curry In a Hurry By Gena Hamshaw This red lentil and sweet potato curry is fast, sweet, spicy, and stick-to-your-ribs, in the best kind of way. Serves 2

2 tablespoons melted coconut oil 1 white or yellow onion, chopped

1 clove garlic, minced 1 chopped sweet potato

3 tablespoons red curry paste 1 dry red lentils

1 chopped carrot 3 to 4 cups vegetable broth

1/2 cup coconut milk I start by sauteing some onions and garlic in coconut oil, then I add a chopped sweet potato, a cup of dry red lentils, spices (ginger, turmeric, curry), and a chopped carrot. Into the pot goes about 3 to 4 cups of vegetable broth, which I bring to a boil and then simmer till everything is tender. At the very end I stir in half a cup of full fat coconut milk.

Roasted, Spiced, Almond-y Cauliflower By Nicholas

Lightly adapted from Melissa Clark's In the Kitchen with a Good Appetite. Her version has whole cumin, coriander and brown mustard seeds. It's a spice mixture that's very adaptable, obviously; my current version is below. Also, if you don't have sliced almonds, substitute some chopped almonds or cashews.

Serves 4

1 large cauliflower, cut into inch-sized florets

1/2 teaspoon coriander seed 1/2 teaspoon ground cumin

1/2 teaspoon ground cinammon 3 tablespoons olive oil

1/2 teaspoon kosher salt 3 tablespoons sliced almonds

1. Preheat the oven to 425 degrees. With a mortar and pestle, or the flat side of a chef's knife, lightly crush the coriander seeds. Add the crushed seeds to a bowl along with the cumin, cinnamon, olive oil, and salt.

2. Scatter the cauliflower florets over a rimmed baking sheet, then toss them with the oil-and-spice mixture. Roast for 15 minutes, then stir and roast for 10 more minutes. Sprinkle on the almonds and roast for another 5 to 10 minutes, or until the cauliflower and the almonds are nicely browned. Serve hot, warm, or cold.

Toasty Roasted Chickpeas, Cajun Style By anotherfoodieblogger

Food52 Editors' Comments: This recipe is a nut-free, yet nutty-flavored snack for those who are allergic to nuts. It's loaded with protein and fiber, and it's relatively low fat. Double the recipe like I did. Take them with you to work or even the movies -- or serve them to guests at home.

This is a healthy, protein-packed snack that can be served at any gathering, informal and formal alike. The flavor combinations are endless, but here I present a Cajun-style mix. Feel free to add your own flavor!

Makes 1 1/2 cups

One 15-ounce can chickpeas (also called garbanzo beans), rinsed and drained

1 tablespoon olive oil 1 tablespoon grated Parmesan cheese

1/4 teaspoon sweet Hungarian paprika 1/4 teaspoon regular paprika

1/8 teaspoon cumin 1/8 teaspoon cayenne pepper

1/8 teaspoon garlic powder 1 pinch onion powder

1 tablespoon freshly squeezed lime juice Ground black pepper, to taste

1. Preheat oven to 425 F.

2. In a medium bowl, mix together all the ingredients except the chickpeas. The mixture will be thick and paste-like. If it seems too thick, drizzle in a little more olive oil.

3. Add the chickpeas to the bowl and toss to coat. Spread them in a single layer across a baking sheet lined with foil or parchment paper, then put it in the oven.

4. Cook chickpeas for 20 minutes, then mix them around on the baking sheet. Cook for another 10 to 15 minutes, checking every five minutes to make sure they don't burn.

5. When chickpeas are golden brown, remove from oven and let cool. Store leftovers in a zip-top bag, if you can refrain from eating them all in one sitting.

A Simple Homey, Coconut-y Red Lentil Dal By Nicholas

Adapted from Anupy Singla's The Indian Slow Cooker. I've adapted the recipe for the stove, since red lentils cook so quickly. But if you want to use a slow cooker, Singla recommends cooking the lentils on low for 5 1/2 hours and then for another 30 minutes after adding the coconut milk. Also: 1) I've dialed down the spice; free free to add a couple of finely chopped serrano chiles at the beginning. 2) If you don't have curry leaves, don't worry -- it still tastes wonderful. And it freezes beautifully.

Makes 11 cups

3 cups red lentils (masoor dal)

1 medium yellow or red onion, roughly chopped

1 cup tomatoes, canned or fresh, finely chopped 1/2 teaspoon cayenne pepper

1 teaspoon ground cumin 1 teaspoon ground coriander

1/2 teaspoon ground turmeric 1 tablespoon sea salt

2 tablespoons vegetable oil 2 teaspoons cumin seeds

1 teaspoon black or yellow mustard seeds 1/2 medium red or yellow onion, finely chopped

15 to 20 fresh or frozen curry leaves (optional but worth seeking out) 1 14-oz can coconut milk

1. In a large saucepan, combine the lentils, coarsely chopped onion, tomatoes, cayenne, ground cumin, coriander, turmeric, and salt. Add 7 cups of water and bring to a simmer. Cook uncovered for about 30 minutes, or until the lentils begin to break down.

2. In a frying pan, warm the vegetable oil over medium to high heat. Once the oil is hot, add the cumin seeds and the mustard seeds. Cover the pan and wait briefly until the mustard seeds begin to pop. Then add the finely chopped onion and the curry leaves and cook, stirring to prevent the leaves from burning, until lightly browned.

3. Add the curry leaf mixture to the lentils along with the coconut milk. Cook for another 10 minutes or so, until the flavors have melded.

Log Seitan

Dry

2 1/2 c vital wheat gluten 1/2 c chickpea flour 1/2 c nutritional yeast 1 tsp paprika 1 tbsp onion powder 1 tsp garlic powder (I used garlic salt and omitted added salt) 1 tsp salt (optional)

Wet

1 3/4 c water (or veg broth) 2 tbsp soy sauce 2 tbsp Braggs

Separately combine and mix wet and dry ingredients. Add both together. Place seitan blob on a sprayed sheet of tin foil and roll it up like a tootsie roll. Bake for 90 minutes at 325 degrees.

BLACKBERRY GREEN SHAKE RECIPE -1 grapefruit, peeled (but keep the pith) -1 cup water -1 pinch stevia -1 pinch cinnamon -1 T diced ginger -1 bunch kale -1 handful parsley -1 cup chopped cucumber -1-2 cups frozen berries PROCESS -Add peeled grapefruit and water to grapefruit to blend. Add in stevia, cinnamon, and ginger, and pulse again. -Roughly chop kale, and add to your blender one handful at a time, blending, then adding more. -Add in parsley and cucumber, blend again. -Blend in frozen berries.

Brussel Sprout Fried Rice

Serves 4 ~The rice has to be cold for this recipe to work correctly, otherwise it will get mushy and sticky. Many supermarkets carry frozen bags of rice for reasonable prices. Ive made this recipe with a standard 20 oz bag of rice in mind (Whole Foods has frozen Jasmine rice, even.) But you can certainly freeze your own! Just steam it up, fluff it and place in a mesh strainer. Just sticks the strainer in the fridge to cool comletely, that way it will cook quickly and evenly. Then place rice in a freezer bag and freeze until ready to use. I always keep a bag at the ready for quick weeknight meals, veggie burgers, what have you. For this recipe, you can just toss the rice into the pan frozen.

~If youre not feeling the pinenuts, try some roasted cashews!

~The agave is only for the very very slightest hint of sweetness to elevate the flavors. If you dont have any, dissolve some sugar in the soy sauce and thatll work just fine!

2 tablespoons refined coconut oil, divided 12 oz Brussel sprouts, trimmed and quartered 1 large carrot, peeled and sliced into thin half-moons 1/4 cup pine nuts 1/4 cup fresh basil 1 cup loosely packed fresh cilantro 1 cup finely chopped scallions 2 cloves garlic, minced 1 tablespoon fresh minced ginger 4 cups cooked and cooled jasmine rice [see note] 1/4 teaspoon red pepper flakes 2 tablespoons soy sauce or tamari 1 tablespoon fresh lime juice 1/2 teaspoon agave Sriracha to serve

Preheat a large heavy bottomed pan (preferably cast iron) over medium-high heat. Saute the Brussel sprouts and carrots in 1 tablespoon of oil for about 5 minutes, until Brussel sprouts are lightly charred. Toss in the pine nuts and cook for two minutes, tossing often, until toasted. Transfer everything to a large plate and set aside.

Lower heat a bit to medium. In 1 teaspoon oil, saute the basil, cilantro, scallions, garlic and ginger for about a minute. The herbs will wilt and everything will smell aromatic and wonderful. Now add the rice, red pepper flakes and the remaining 2 teaspoons oil and cook for about 5 minutes, tossing often.

Add the Brussels mixture back to the pan, and drizzle in the soy sauce, lime juice and agave. Cook for 3 more minutes or so, until rice is lightly browned. Taste for salt. Serve with plenty of Sriracha!

RAW VEGAN TACO RECIPE Tortillas -3 cups fresh corn - c finely ground flaxseed -1 T lime juice -1 red bell pepper - onion -1 T ground chili powder -1 t salt -1 t cumin - t cayenne -2 T nutritional yeast Filling -1 portobello mushroom -1 cup sunflower seeds soaked 2 hours -1 cup sun-dried tomatoes -1 T apple cider vinegar -1 T agave nectar -1 T cumin -1 jalepeno, chopped -2 tomatoes -1 handful fresh cilantro -1 t sea salt PROCESS - Start with the taco shells. Go ahead and blend all of the ingredients, except the flaxseed, in a high-speed blender or food processor. Transfer the mixture to a bowl and mix in the flaxseed. - Spread this mixture onto a teflex sheet or parchment paper in 6 inch circles. Dehydrate for about 4-6 hours or until tortillas or ready to flip (or bake at 200 degrees for 30-40 mins) - Then dehydrate for another 4-6 hours (or bake another 30-40 mins.) - but here is how we're going to get the fun taco shape. Just carefully drape each tortilla over two bars of wire dehydrator or oven rack. - Now let's make the filling. In a food processor, grind the sunflower seeds, sun-dried tomatoes, apple cider vinegar, agave nectar, cumin, and salt until well combined. Add water a few tablespoons at a time and process until you have a dough-like consistency. Then add your fresh tomatoes, jalapeno, cilantro, and mushroom, and purse a few more times to combine, but still keep it a little chunky. - To make the sour cream, just strain the cashews that have been soaking, blend all of the ingredients until it's consistently smooth, and then pop it in the fridge until firm. - To make the spinach topping, just roughly chop your spinach leaves, places them in a bowl, toss it with a little olive oil, and salt and pepper. Then set this bowl aside for about 20 minutes to soften them up a little. - Now, assemble the tacos. Holding your taco shell in one hand, spread 1-2 tablespoons of your filling, then top with spinach, a drizzle of your sour cream, and some sliced avocado. HEALTH FACTOR: - helps balance the acid-alkaline environment of your digestive tract - high in Omega 3s - promotes healthy digestion and boosts immunity

Sour cream -2 cups cashews, soaked 4-6 hours -1 cup water - cup olive oil -3 T lemon juice -1 t salt Spinach -3 cups spinach -olive oil to coat

Hearty Lentil and Quinoa Stew Ingredients 8 cups vegetable broth 2 cups brown lentils 2 cups cooked quinoa 1 28 oz can organic fire-roasted tomatoes 3 cups chopped Swiss chard 1 yellow onion, chopped 1 cups chopped celery 1 cups chopped sweet potato cup chopped fresh parsley 5 cloves garlic, minced 3 tbsp apple cider vinegar 2 tbsp olive oil 1 cayenne pepper, minced 1 tbsp all-purpose seasoning 1 tbsp paprika 1 tsp thyme 1 tsp cumin 1 tsp sea salt tsp black pepper 1 bay leaf Directions In a large saucepan over medium heat, cook onions, garlic and cayenne pepper in olive oil for 8

minutes Add celery and sweet potatoes and cook for an additional 5 minutes Add all remaining ingredients EXCEPT quinoa and bring to a boil Cover, and let simmer on low/medium heat for 35-40 minutes or until lentils are tender Add quinoa and cook for 5 more minutes before serving (remember to remove bay leaf!)

Pad Thai Redux By Weird & Ravenous

We may have found ourselves devouring a very indulgent version of this dish at Andy Rickers (of famed Pok Pok) Phat Thai the other day. Andys pad thai is very traditional and contains a lot of oil and probably some sugar. So because we couldnt get it out of our minds we decided that we would make our own version lots of vegetables, minimal oil and no sugar. We have to say this dish might be less traditional but it is still high on the delicious scale. And if youre not too concerned with being vegan this works stupendously well with fish sauce and a scrambled egg or two.

Serves 4

4 ounces rice noodles

2 tablespoons neutral oil (like grapeseed or canola) 1 large garlic clove, peeled and thinly sliced

2 bell peppers (whatever color you like), seeded, stemmed and thinly sliced 2 baby bok choy, thinly sliced

1 handful snow peas, ends trimmed, thinly sliced lengthwise Coarse salt

2 handfuls watercress, roughly chopped 1 tablespoon toasted sesame oil

1 lime, halved 1 handful mint leaves, roughly chopped

1 bunch scallions, thinly sliced (white and light green parts only) 1 handful peanuts, roughly chopped

1/2 green jalapeo, thinly sliced (optional) Fish sauce for serving (optional)

1. Place the rice noodles in a large bowl and cover with nearly-boiling water. Let them sit until just softened, about 10 minutes. Drain them, cut them up a bit with scissors if theyre very long and set them aside.

2. Meanwhile, heat the oil in a large skillet set over high heat. Add the garlic and cook until its just fragrant, only about 30 seconds. Add the peppers and cook, stirring a bit, until beginning to soften, about 5 minutes. Add the bok choy and the snow peas and cook until they begin to soften a bit too, just another minute or 2. Season the vegetables with a large pinch of salt and then stir in the reserved noodles and then fold in the watercress.

3. Turn off the heat and stir in the toasted sesame oil and another pinch of salt while youre at it. Squeeze all the juice from the lime over the pad thai and stir to combine. Serve immediately with the herbs, scallions, peanuts and jalapeo. If youre not totally vegan, serve with a splash of fish sauce too.

Spicy Mango Chili Wraps INGREDIENTS Shell Assembly: - half a head of cabbage - 1 carrot, cut into matchsticks - 1 bell pepper, cut into matchsticks - 1 mango, thinly sliced - 1 handful sprouts Filling: - 1 T sesame oil - cup maple syrup - t salt - cup almond butter - 1 T nama shoyu - 2 T ginger, diced - cup lemon juice - cup walnuts - 1 cup cashews - 1-2 T chili flakes PROCESS - In a high-speed blender or food processor, puree all the filling ingredients, except the cashews. - Add cashews and pulse it a few times, but we really want to keep that keep it chunky. - Now just assemble: Lay out a cabbage leaf, placing a few tablespoons of the filling vertically down the center of the leaf. arrange the carrot, bell pepper, mango, and some sprouts, and then fold the sides in. HEALTH BENEFITS - High in vitamin C, folate, and calcium - High in omega 3s and plant protein - Great source of antioxidants

Zucchini Pasta and Meatballs Recipe INGREDIENTS Pasta: -3-4 zucchini squash - t salt Meatballs: -4 cups Portobello mushrooms, roughly chopped -1 cup walnuts, soaked overnight - yellow onion, chopped -1 clove garlic -1 T apple cider vinegar - cup parsley -2 t cumin -1 T Nama Shoyu - t salt Red sauce: -1 cup Brazil nuts, soaked overnight -1 cup sun-dried tomatoes, soaked overnight -1 medium tomato -3 T lemon juice -3 T olive oil -1 T agave nectar -1 t red pepper flakes -1 t salt PROCESS 1. Spiralize, mandoline, or just cut zucchini into noodles. Toss with t of salt and set aside in a colander to drain. 2. Drain walnuts and add all meatball ingredients (except the Portobello mushrooms) to the food processor and blend, then add Portobello mushrooms and blend for a few pulses. 3. Roll meatballs into balls, place in dehydrator overnight or in the oven on a silpat sheet or parchment paper for about 1-2 hours at 200F, depending on your oven's temperature. 4. Drain Brazil nuts and sundried tomatoes and add all sauce ingredients to food processor. Blend. Set aside in a bowl. 5. Assemble everything on a plate. BENEFITS - high in fiber - fights free radicals - prevents disease