2 tablespoons olive oil
2 leeks, cleaned, thinly sliced, white and light green parts only
2 cloves garlic, minced
2 teaspoons thyme leaves, optional
1 tablespoon tarragon, chopped, optional
1 cup arborio rice
1/3 cup dry white wine
3 cups vegetable stock, warmed, divided
3/4 cup frozen peas, thawed
2 tablespoons non-dairy butter
1/2 cup non-dairy Parmesan cheese, grated
Kosher salt and freshly ground black pepper, to taste
Preheat the oven to 375ºF.
Heat a shallow Dutch oven or sauté pan over medium-high heat and add olive oil.
Add the leeks and cook until almost tender, about 4 minutes.
Add the garlic, thyme and tarragon during the last minute of cooking.
Season with salt and pepper.
Add the rice and brown slightly in pan for 1-2 minutes, until lightly opaque.
Add the wine and allow to reduce by half.
Add 2 cups of vegetable stock and stir to combine.
Bring to a simmer, cover and place in the oven to bake for 25 to 30 minutes or until the liquid is absorbed and the rice is al dente.
Remove from the oven, stir in the remaining vegetable stock, peas, non-dairy butter
and non-dairy parmesan cheese.
Season with additional salt and pepper and serve.
Note: Can substitute medium-sized yellow onion, diced, for the leeks
Inspired by a recipe from the chew.com
4 large fresh tomatoes, seeded and finely chopped
2 jalapeño peppers, seeded and finely chopped
2 tablespoons cilantro, finely chopped
1 small red onion, finely chopped
1 garlic clove, minced
1 teaspoon fresh lemon or lime juice
1 teaspoon salt
Pinch of freshly ground black pepper
Combine all the ingredients in a medium bowl and mix well.
Taste for seasoning.
Cover salsa and refrigerate.
Note: Roma tomatoes are a good choice as they are more “meaty” with less juice.
16 ounces fresh strawberries, hulled
1 1/2 cups (or one 13 1/2-ounce can) coconut milk or almond milk
1/4 cup honey, or to taste
1 vanilla bean, scraped, or 3 teaspoons of vanilla extract
3/4 teaspoon finely grated lime zest
1/2 cup chia seeds
Place the strawberries, coconut milk, honey, vanilla, and lime zest in a blender and blend until smooth.
Taste and add more honey if desired.
Place the chia seeds in a large bowl, pour the strawberry mixture on top, and whisk thoroughly. Let stand for 10 minutes and whisk again.
Cover and refrigerate for at least 4 hours and up to 3 days.
Stir the pudding before serving.
The longer it sits, the thicker the pudding will become; if it is too thick, whisk in a little water (or coconut water).
Spoon into individual cups or bowls and garnish.
Sweeteners: Honey may be substituted with other sweeteners like maple syrup, agave nectar, etc.
Garnish ideas: strawberries, coconut flakes, lime zest, chopped or slivered nuts, fresh mint.
2 tablespoons olive oil
1 green cabbage (cut into 6 wedges)
1 cup vegetable stock
1 bunch kale (leaves stripped of stems)
1 teaspoon red chili flakes
2 cloves garlic (peeled)
1 lemon (zested)
1/3 cup olive oil
Kosher salt and freshly ground black pepper (to taste)
1 cup white vinegar
1 habanero pepper (halved)
Preheat oven to 325ºF. In a large cast iron skillet add olive oil and heat over medium-high heat.
Add cabbage and cook until lightly browned, about 2 minutes.
Flip and brown on the other side.
Remove to cutting board and allow to cool slightly.
In the bowl of a food processor, add the kale, red chili flakes, garlic and lemon zest and pulse to combine.
While pulsing, slowly add the olive oil in a steady stream until a thick mixture forms. Season with Kosher salt and freshly ground black pepper and remove to a small bowl.
Spoon the pesto in between each layer of cabbage.
Place the wedges back in the cast iron skillet, add vegetable stock and bring to a simmer. Cover and place in the oven for 20-40 minutes (depending on the size of cabbage), or until cabbage is tender.
Remove from oven and serve with habanero vinegar.
In a mason jar, add vinegar and habanero pepper and allow to infuse for at least 15 minutes.
Note: use store-bought basil pesto for a different flavor and a shortcut!
Inspired from a recipe on ABC”s The Chew
3 tablespoons extra virgin olive oil
2 tablespoons nondairy butter
1 1/2 pound butternut squash, peeled and cut into 1/2-inch pieces
1 large onion, chopped
1 carrot, chopped
1 celery rib, chopped
2 garlic cloves, minced
2 tablespoons minced peeled ginger
1 teaspoon salt
1 tablespoon curry powder
1/4 teaspoon freshly ground black pepper
1 cup red lentils, picked over and rinsed
2 quarts water
1 teaspoon fresh lemon juice, or to taste
salt and pepper to taste
1/2 cup chopped cilantro
1/2 cup extra virgin olive oil
1/2 teaspoon salt
Heat oil with butter in a large heavy pot over medium heat until foam subsides.
Cook squash, onion, carrot, celery, garlic, ginger, and 1 teaspoon salt, stirring occasionally, until vegetables are softened and beginning to brown, 15 to 20 minutes.
Stir in curry powder and 1/4 teaspoon pepper.
Cook, stirring frequently, 2 minutes.
Add lentils and water and simmer, covered, until lentils are tender, about 1 hour.
Stir in lemon juice and season with salt and pepper.
Purée cilantro, oil, and 1/2 teaspoon salt in a blender.
Serve soup drizzled with cilantro oil.
Note: Soup, without cilantro oil, can be made 3 days ahead and chilled.
1 large eggplant (about 1 1/2 pounds), trimmed and sliced lengthwise into four 1/2-inch thick planks
1/2 cup BBQ sauce, divided
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
8 ounces cremini mushrooms, thinly sliced
1 red onion, halved and sliced into thin wedges
2 tablespoons vegetable oil
4 slices non-dairy provolone or mozzarella cheese (1/8-inch thick slices)
4 ciabatta or hoagie rolls, split and toasted
1/4 cup vegan mayonnaise
2 pepperoncini peppers, from a jar, thinly sliced
Position oven rack six inches from the heat source and preheat broiler on high.
Line broiler pan or rimmed baking sheet with foil.
Brush eggplant slices on both sides with 2 tablespoons BBQ sauce and season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
Arrange slices on foil-lined pan.
Broil eggplant until browned and soft, about 4 minutes.
Meanwhile, in a medium bowl, toss mushrooms and red onion with oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper and reserve.
Remove broiler pan from oven, flip eggplant slices, and brush with 2 more tablespoons BBQ sauce.
Scatter mushroom mixture around the eggplant on the pan and broil until browned and soft, about 3 minutes more.
Add 1 slice of cheese to each eggplant plank and continue to broil until cheese is melted and browned, about 2 minutes more.
To assemble the sandwiches, brush the top toasted half of each roll with 1 tablespoon mayonnaise and each bottom half with 1 tablespoon BBQ sauce.
Layer an eggplant slice, some mushroom mixture, and a few slices of pepperoncini on the bottom of each roll.
Close the sandwiches and serve immediately.
Note: Makes 4 sandwiches
1 small sweet potato
6 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 portobello mushroom cap
1/2 small zucchini
1 small shallot, finely diced
1/4 teaspoon crushed red pepper
1 cup cooked quinoa
3/4 cup dried breadcrumbs
1 1/2 teaspoons fresh lemon juice
4 sandwich rolls, split, toasted
Guacamole, sliced tomatoes, and sprouts (optional)
Preheat oven to 350°
Prick sweet potato all over with a fork, rub with 1 tablespoon oil, then season with salt and pepper.
Roast directly on oven rack until tender, 30-45 minutes. Cool.
Remove and discard skin , mash flesh with a fork. Set aside.
Remove stem from mushroom, discard.
Pulse cap in food processor until finely chopped.
Coarsely grate zucchini on large holes of a box grater.
Place in a kitchen towel, squeeze out excess liquid.
Heat 1 tablespoon oil in a medium skillet over medium-low heat.
Cook shallot and red pepper flakes, stirring often, until shallot is soft, about 2 minutes.
Add mushroom and zucchini, cook, stirring occasionally, until vegetables begin to release their juice, approximately 2 – 4 minutes.
Transfer to a large bowl.
Mix in quinoa. Season with salt and pepper. Let cool.
Add breadcrumbs, lemon juice, and 1/4 cup reserved mashed sweet potato to quinoa mixture. Mix well.
Taste and adjust seasoning.
If mixture is too loose, add more mashed sweet potato to bind.
Divide mixture into 4 portions and form into patties, pressing firmly together with your hands.
Heat 2 tablespoons oil in a medium skillet over medium heat.
Cook 2 patties until golden brown, approximately 2 – 4 minutes per side.
Season with salt and pepper.
Repeat with remaining 2 tablespoons oil and 2 patties.
Place patties on toasted sandwich rolls.
Add guacamole, sliced tomatoes and sprouts (optional)
2 pounds fresh green beans, trimmed
1/4 cup extra-virgin olive oil
1 1/2 cups chopped onions
1 tablespoon minced garlic
28 ounce can diced tomatoes with juice
2 tablespoons fresh oregano, minced, or 1 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon pepper
Rinse the green beans in cold water.
Heat oil in a large pot over medium-high heat.
Add onions and garlic, cook until onions are soft.
Add green beans, tomatoes, oregano, salt and pepper.
Bring to a boil.
Reduce heat to simmer, cover pot and cook 1 hour, stirring once or twice.
3 pounds cooking apples, unpeeled, not cored and cut into quarters
1/2 to 3/4 cup apple cider or apple juice
1 cinnamon stick
In a large saucepan, place apples, apple cider or apple juice and cinnamon stick.
Cover and simmer, stirring often, over medium-low heat until soft, but not mushy, about 20 minutes.
Remove from heat and let cool.
Using a food mill, placing it over a large bowl, pour apple mixture (remove cinnamon stick) into the food mill and process.
Serves 4 to 6
Note: Use a combination of sweet-tart apples like Gala, Fuji, Jonagold, McIntosh, Golden Delicious for a great tasting sauce.
2 tablespoons plain yogurt, or plain non-dairy yogurt
1 tablespoon shelled raw pistachios or raw cashews, finely chopped
1 tablespoon green tea, steeped and cooled to room temperature
1 tablespoon green onion, thinly sliced
1 teaspoon parsley, finely chopped
1 teaspoon red wine or balsamic vinegar
1/2 teaspoon garlic, minced
Salt and freshly ground black pepper
3/4 cup frozen, shelled edamame
1/2 cup celery, thinly sliced
1/3 cup marinated artichoke hearts, chopped
1/4 cup radishes, thinly sliced
In a small bowl stir yogurt, pistachios, tea, onion, parsley, vinegar, and garlic.
Season to taste with salt and pepper.
Defrost edamame in microwave according to package directions.
Cool to room temperature.
In a medium-size bowl, toss edamame, celery, artichoke hearts, and radishes with dressing.