Food for Thought Recipes
Vegan Tomato "Tuna" Nigiri
Ingredients:
4 large ripe tomatoes (peeled and cored)
1/4 cup soy sauce or tamari (for marinade)
2 green onions, largely chopped
1 large knob of ginger, peeled and largely chopped
2 small pieces of Kombu seaweed
Sushi rice (cooked and seasoned with rice vinegar, sugar, and salt)
Wasabi paste & sriracha for serving
Sesame seeds (optional, for garnish)
Sliced green onions (optional, for garnish)
Instructions:
1. Peel and core the tomatoes: Bring a pot of water to a boil and prepare a bowl with ice water. Score a small "X" at the bottom of each tomato. Carefully lower the tomatoes into the boiling water for about 30 seconds. Remove and immediately place them into the ice water to stop the cooking process. Once cooled, peel off the skin and remove the cores. Pat the tomatoes dry with a paper towel.
2. Slice the tomatoes: Cut the peeled and cored tomatoes into thin, rectangular slices. Each slice should be about the size and shape of traditional tuna nigiri.
3. Prepare the marinade: Return the water to a boil. Add kombu, tamari, scallions and ginger and cook, stirring for 5 minutes.
4. Remove from heat and gently add the tomato slices. Let marinate while the rice cooks, about 20 minutes.
5. Prepare the sushi rice: While the tomatoes marinate, prepare sushi rice according to package instructions. Season the cooked rice with a mixture of rice vinegar, sugar, and salt to add that traditional sushi rice flavor.
6. Assemble the nigiri: Take a small portion of sushi rice and shape it into a rectangular mound. Place a marinated tomato slice on top of the rice mound, gently pressing to adhere. Repeat with the remaining tomato slices and rice.
7. Garnish and serve: You can sprinkle sesame seeds on top of the tomato "tuna" nigiri for added texture and flavor. Serve the nigiri with wasabi paste and sriracha, and pickled ginger on the side.
Enjoy your delicious and sustainable vegan tomato "tuna" nigiri! This creative twist on traditional sushi is not only cruelty-free but also a delightful way to showcase the versatility of plant-based ingredients.
Vegan Taco Bowls with Pickled Onions & Cilantro Lime Sauce
Ingredients:
12oz of plant protein (I’m using Beyond Burgers)
1 tbsp taco seasoning (cumin, smoked paprika, chili powder)
1 cup cooked pinquito beans
1 cup cooked brown rice
2 red onions, finely sliced
1/2 cup white vinegar
1/2 cup water
1 tbsp sugar
1 tbsp salt
1 avocado
1/4 cup chopped cilantro
1/4 cup avocado oil
1 lime, juiced
Salt and pepper to taste
Instructions:
Preheat a non-stick pan over medium-high heat.
Cook the plant protein for 3-4 minutes on each side, or until browned and crispy. Use a spatula to break up the pieces.
In a small bowl, mix together the taco seasoning and 1/2 c of water. Add to the the crumbled Beyond Meat and stir until well coated with the seasoning, until the water cooks off.
In a jar, combine the sliced red onions, apple cider vinegar, water, salt and sugar. Mix well and let it sit for at least 10 minutes to pickle.
In a blender, combine the avocado, cilantro, oil, lime juice, salt, and pepper. Blend until smooth.
Assemble your taco meat bowl: start with a base of greens, cooked brown rice, top with the taco meat, and add a scoop of cooked pinquito beans. Drain the pickled red onions and add them on top. Finally, drizzle with the cilantro lime avocado sauce.
Enjoy!
Note: Feel free to add additional toppings of your choice, such as diced tomatoes, jalapeños, or vegan cheese.
Vegan Lemon Blueberry Cake with Strawberry Frosting
Ingredients:
For the cake:
3 cups all-purpose flour
2 cups coconut sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups almond milk
1/2 cup vegan butter
1/4 cup fresh lemon juice
2 tablespoons lemon zest
1 1/2 cups fresh blueberries
For the frosting:
1 cup vegan butter, softened
4 cups powdered sugar
1/4 cup vegan strawberry jam
1 tablespoon almond milk
Instructions:
Preheat the oven to 350°F (175°C) and grease two 9-inch round cake pans.
In a large mixing bowl, whisk together the flour, sugar, baking powder, baking soda, and salt.
In another bowl, mix the almond milk, vegetable oil, lemon juice, and lemon zest to the dry ingredients and mix until well combined.
Fold in the blueberries.
Divide the batter evenly between the prepared cake pans.
Bake for 25-30 minutes, or until a toothpick inserted into the center of the cake comes out clean.
Allow the cakes to cool completely in the pans.
Meanwhile, make the frosting. In a separate mixing bowl, beat the vegan butter until smooth.
Gradually add the powdered sugar, one cup at a time, mixing well after each addition.
Add the vegan strawberry jam and almond milk and beat until the frosting is smooth and fluffy.
Once the cakes are cooled, remove them from the pans and place one cake layer on a serving plate.
Spread a layer of frosting on top of the cake layer.
Place the second cake layer on top of the frosting.
Spread frosting over the entire cake, smoothing it out with a spatula.
Decorate the cake with additional fresh blueberries, or fresh flowers.
Chill the cake in the refrigerator for at least 30 minutes before serving.
Enjoy!
Vegan Rice Pudding with Fresh Vanilla Bean
Ingredients:
1 cup of short-grain white rice
2 cups plant milk (I’m using almond)
1 can of full-fat coconut milk
1/2 cup of maple syrup
1 tsp ground cinnamon
1/2 teaspoon of ground nutmeg
Zest of 1 orange
1 whole vanilla bean, split lengthwise and seeds scraped out
Instructions:
In a large saucepan, add the rice, plant milk, coconut milk, and maple syrup. Reduce the heat to low, cover the saucepan, and simmer for 5 to 10 minutes.
Add the cinnamon, nutmeg, orange zest, and vanilla bean seeds. Stir well to combine.
Bring the mixture to a boil over medium heat. Reduce the heat to low, cover the saucepan, and simmer for 15 to 20 minutes or until the mixture thickens and the rice is creamy.
Remove the saucepan from the heat, and let cool for 5 minutes.
Serve the rice pudding warm, garnished with shredded coconut, blackberries, and more maple syrup.
Enjoy!
Vegan Buffalo Chicken Dip with Trumpet Mushrooms
Ingredients:
1 lb. trumpet mushrooms, sliced
1/2 yellow onion, sliced
2 cup raw cashews, soaked in water for 4 hours or overnight
1 cup water
1 cup hot sauce (such as Frank's RedHot)
2 tbsp. vegan butter
1/4c nutritional yeast (I’m using Wholier)
1 tsp. smoked paprika
1 tsp. onion powder
1 tsp. garlic powder
Salt and pepper to taste
Green onions, chopped (optional, for garnish)
Celery sticks, tortilla chips, sliced baguette, for serving
Instructions:
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet over medium heat, melt the vegan butter. Add the sliced onions and cook them until caramelized, then remove from pan.
Add the sliced trumpet mushrooms to the skillet and stir. Cook until the mushrooms are tender and have released their moisture, about 5-7 minute
While that cooks, drain and rinse the soaked cashews and add them to a high-speed blender or food processor with the water, hot sauce, nutritional yeast and spices, and blend until smooth and creamy.
Gradually pour in the blended cashew mixture into the mushrooms, stirring constantly. Keep cooking and stirring until the mixture starts to thicken, about 5-7 minutes.
Bake in the oven for 15-20 minutes, until heated through and bubbly.
Serve hot with celery sticks or vegan crackers, garnished with green onions if desired.
Enjoy!
Aunt Nora’s Eggplant Soupe
Ingredients:
2 large eggplants
2 cloves garlic, chopped
1 shallot, chopped
2 Tbs olive oil
1 red chili, de-seeded and chopped
1 quart veggie broth (you can make your own from scraps!)
1/4c cashew cream
1/4c vegan chorizo (I used this recipe)
1/3c nutritional yeast
2 Tbs seasame seeds
4 Tbs cashews
4 basil leaves
salt & pepper
Instructions:
Preheat oven to 350
Roast the eggplants until soft (around 30 mins). Scoop out the flesh & reserve.
While those cook, make your vegan chorizo, and set aside.
Make your vegan cheesy topper, by blending nutritional yeast, cashews, and sesame seeds. Set aside.
In a large saucepan, sauté the chopped garlic, shallots, and chili in the olive oil until softened and seasons. Add in the eggplant.
Add in your veggie broth and bring to a boil. Once boiling, add your cashew cream, and turn heat off.
Blend soup mixture together on high until smooth & creamy.
Serve in a bowl, topped with vegan chorizo, vegan cheese, and fresh basil.
Enjoy!
Vegan Paella with Oyster Mushroom “Scallops”
Ingredients:
4 Tbs olive oil
4c veggie broth (you can make your own from your veggie scraps!)
1 tsp saffron threads
3 King Oyster mushrooms (just the stalks)
1 onion, chopped
1 red bell pepper
5 cloves garlic
1 ½ cups white rice
1 tsp smoked paprika
1 tsp salt
2 sprigs fresh thyme
1/2 c frozen peas
lemon wedges for garnish
Instructions:
Bring your veggie broth to a boil, and add the saffron threads. Put the lid on and take off the heat.
Slice the king mushroom stalks into discs (to mimic the shape of a scallop) and saute in half of the oil in your paella pan. Cook on both sides, and remove from pan.
Chop your onion, garlic, and bell pepper, and saute in the hot pan.
To the veggies, add your rice and the other half of the oil, and stir, coating all of the rice in the oil (this will help it get crispy on the bottom!)
Once golden, add your broth, and STOP STIRRING! Make sure to rotate the paella pan several times so it cooks evenly on all sides. Bring heat down.
Once the broth has cooked off, you will start to hear a crackling sound - that is the bottom getting crispy!
Take off heat, and garnish with lemon wedges. When serving, make sure to scrape the bottom of the pan to get the crispy rice!
Enjoy!
Homemade Vegan Croutons & Pumpkin Soup
Ingredients:
1 loaf of stale / moldy bread (mold cut off, obviously 😉)
4 Tbs vegan butter, melted
1 tsp garlic powder
Fresh herbs (I used basil & sage, about 2 Tbs)
Salt & Pepper to taste
Pumpkin Soup:
1 Tbs olive oil
4 carrots, chopped
1 onion, chopped
4 cloves garlic
1 Tbs curry powder
1 Tsp smoked paprika
2 tsp salt
3 cup vegetable broth (I make my own, see here!)
1 1/2 c pumpkin puree
1 can garbanzo beans, rinsed
1/2 can coconut milk
Instructions:
Preheat oven to 400°
Chop the bread into small cubes, put into a bowl
Cover the cubes with melted butter, herbs, and salt, and toss
Spread cubes on a lined baking sheet, and bake for 15 minutes, shaking half way through.
In a large pot, sauté the onions and garlic, then adding carrots after a few minutes. Add the spices, and stir well.
Add the veggie broth and pumpkin puree and bring to a boil.
Once boiling, turn down the heat, and add the garbanzo beans and coconut milk.
Blend soup together (you can save some on the side if you like yours a bit chunkier) and pour into serving bowls.
Top with homemade croutons, and enjoy!
Vegan Pumpkin Scones
Ingredients:
2 cups flour
1/3 cup brown sugar, packed
2 teaspoons pumpkin spice
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup vegan butter, cubed
1/2 cup pumpkin puree (see my homemade recipe here!)
2 tablespoons plant milk (I’m using homemade cashew milk)
1/4 cup applesauce
1 tablespoon vanilla extract
For the Glaze
1 cup powdered sugar
1-2 tablespoons plant milk
Instructions:
Preheat oven to 400°
Mix dry ingredients together well in a bowl.
Add wet ingredients, and mix well until you have a dough consistency.
On a floured board, roll out your dough into a pizza shape, and with a knife, slice it into scone triangles (think like a pizza slice!)
Bake at 400° for 15 minutes.
While scones are in the oven, make your glaze by stirring powdered sugar and plant milk together. Wait until scones are cool to glaze them.
Enjoy!
Vegan Butter Board
Ingredients:
1 cup melted coconut oil (refined if you don’t want it to taste too much like coconut)
2 Tbsp Avocado oil
⅓ cup unsweetened almond milk
2 tsp apple cider vinegar
2 Tbsp nooch (nutritional yeast)
1 tsp turmeric
pinch of salt
Instructions:
Mix the almond milk and vinegar, this creates your “buttermilk”
In a blender, add all ingredients, and blend until smooth.
Put in container with lid and refrigerate until solid. Layer on a cutting board with herbs, chopped onions, and flaky salt. Enjoy!
Portobello Steaks
Mushrooms:
3 large portobello mushrooms
1 Tbsp balsamic vinegar
2 Tbsp olive oil
1 Tbsp maple syrup
1 Tbsp soy sauce
1/2 tsp cumin
1/2 tsp smoked paprika
3 cloves garlic (chopped)
salt & pepper to taste
Instructions:
Wipe clean the mushrooms
In a bowl (or measuring cup in my instance) add all marinade ingredients. Place mushrooms in container and cover with marinade, make sure all parts of the mushrooms are coated!
Let sit for >15 minutes, while you prepare your favorite sides. (I made roasted potatoes and a garden salad)
Heat a skillet with a small amount of olive oil, and grill the mushrooms, about 2-3 minutes each side. I chose to add the extra marinade to the pan because it was so good! But if you like yours a bit drier / less saucy, I would save the marinade to the side.
Buen Provecho!
Ingredients:
3c plant-based yogurt
2Tbs maple syrup
1 tsp vanilla extract
1c chopped nuts
1/2c dark chocolate chips
1/2c berries
1/4c pumpkin seeds
1/4c shredded coconut
Instructions:
In a bowl, stir the yogurt, maple syrup, and vanilla together.
Line a baking sheet with parchment paper and spread the yogurt across it.
Layer chopped nuts, fruits, chocolate, seeds, & coconut on top and freeze for at least 4 hours before breaking apart.
Ingredients:
3c cooked lentils
1/2 onion
3 cloves garlic
2 cups of chopped vegetables (we used carrots, celery, and bell peppers)
salt & pepper to taste
1c oats
1c walnuts
1c tomato sauce
1/4c apple cider vinegar
2 Tbs maple syrup
Instructions:
preheat oven to 375°
cook lentils as you like (we used our instapot)
sauté onion, garlic, and vegetables until cooked, then add herbs and salt last
in a food processor, add oats and walnuts, then remove and add to a bowl.
then, add half of veggies and lentils to the food processor, blend till creamy, then add to bowl.
in the bowl, add the remaining veggies and lentils, and 1/2 cup of tomato sauce, and stir well.
in a parchment lined bread loaf, pack in your lentil mixture well.
mix glaze ingredients (1/2 c tomato sauce, ACV, maple syrup) into a bowl, pour on top of loaf, wrap in aluminum.
bake in oven with foil for 30 mins, then uncovered for 15.ur story online can make all the difference.
Cashew Milk
Ingredients:
1c nuts (I'm using cashews) soaked overnight and strained
4c water
4 pitted dates
1 tsp cinnamon
pinch of salt
Instructions:
In a blender, add all of the ingredients, and blend on high for about 60 seconds.
Place a nut milk bag (or any porous cloth bag, or cheesecloth) over the top of the blender, and pour into a bowl.
Strain out the pulp from the nut milk (save this - it is great in smoothies and can be used for baking!) leaving you with delicious nut milk.
Store in a large glass container. Will last up to 8 days in the fridge.
Cauliflower Curry
Ingredients
1 head of cauliflower, chopped into florets
1/2 onion
3 cloves garlic
1 inch of ginger root
1 bell pepper
Masala mix:
1/2 tsp cumin
1/2 tsp turmeric
1/2 tsp paprika
1/2 tsp cayenne
salt & pepper to taste
1 can garbanzo beans
1 can of tomato sauce
1/2 can of coconut milk
Parsley & chili peppers for garnish
Instructions
Chop the onions, garlic, ginger, and bell pepper, and add to a hot pan.
Once translucent, add the masala mixture
Stirring for about a minute, add the cauliflower, and cook for about 10 minutes.
Once the cauliflower is tender, add the garbanzo beans and tomato sauce, bring to a bubble, then let simmer with lid on.
Remove the lid, and add the coconut milk, stirring for about a minute.
Garnish with parsley and chilli peppers, and serve with brown rice and/or naan bread.
Enjoy!
Mushroom Pot Pie
INGREDIENTS
1 sheet vegan puff pastry
2 tbsp olive oil
1/2 cup dry red wine (or sub water)
3 tbsp all-purpose flour
I want to encourage you to use whatever you have in your fridge that might be getting a little funky! For me that was:
1 onion
1 pack of oyster mushrooms
1/2 pack of white button mushrooms
1/2 bag carrot chips, chopped
1 potatoes, small dice
2 broccoli stalks, chopped
4 cloves garlic
1 cup frozen peas
seasoning:
1 tsp rosemary
2 tsp salt
1 tsp sage
1/2 tsp black pepper
For the cream sauce:
½ cup cashews, soaked
2 cups vegetable broth (I made mine from strained veggie scraps cooked in the instapot!)
2 tsp vegan worcestershire sauce
1 tbsp soy sauce
INSTRUCTIONS:
Preheat the oven to 375
If you’d like, you can make the veggie broth from scratch, using veggie scraps you have collected over the weeks and stored in the freezer. Add the frozen scraps to your instapot, slow cooker, or stovetop, and fill to the top with water. Let slow cook for ~4 hours, and strain. You’ll be left with a beautiful, golden, nutrient-rich veggie stock!
Saute the onions, carrots, and mushrooms in oil, add spices.
Once soft, add the red wine and reduce.
While that cooks, make your cream sauce by blending all ingredients in a blender.
Add broccoli stalks, potatoes, and peas to the filling. Stir.
Add cream sauce to the filling, and let simmer.
Cover the pan with vegan puff pastry (make sure you’ve let it get to room temperature!)
Cut off edges and slice ventilation holes.
Bake for 30 minutes, slice, and enjoy!