Main Dishes

Garbanzo-Spinach Stew

karenwpullen Main Dishes, Recipes, Soups and Stews , , ,

Chickpeas and spinach are ubiquitous ingredients for the plant-based–but this recipe is special. The flavors are on point and the chopped almonds add the perfect crunch. I like to serve it with a dollop of cashew sour cream, so I’ve included that recipe too.

Prep Time10 minutes
Cook Time20 minutes
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Spanish Chickpeas and Spinach

Course: Main Course
Cuisine: Spanish, Vegan
Servings: 0

Ingredients

Spanish Chickpeas and Spinach

  • 1 large bag spinach
  • ½ cup almonds chopped fine
  • 3 cloves garlic minced
  • 1 ½ teaspoons cumin
  • ½ teaspoon smoked paprika
  • ¼ teaspoon cayenne
  • ½ teaspoon salt
  • 1 can chickpeas drained
  • 1 onion chopped
  • 1 bell pepper chopped
  • 1 cup tomato sauce

Cashew Sour Cream

  • 1 ½ cups raw cashews soaked
  • ¾ cup water
  • 2 tablespoons lemon juice fresh
  • 2 tablespoons apple cider vinegar
  • ½ teaspoon salt

Instructions

Spanish Garbanzo Beans & Spinach

  • In a large non-stick skillet, cook the spinach with two tablespoons of water until just wilted. Transfer to a bowl.
  • Add the garlic to the skillet with a teaspoon of water. Sweat it for about five minutes over very low heat.
  • Add the almonds, spices, and salt. Stir and cook about three more minutes until the almonds are golden. Add to the spinach.
  • In the skillet, sauté the onion and pepper. Add chickpeas, tomato sauce, and ½ cup water. Simmer about ten minutes.
  • Add the almond mixture and wilted spinach to the chickpeas, and simmer another five minutes.
  • Taste and adjust seasonings, adding more cayenne if you like spicy.

Cashew Sour Cream

  • If you don't have a high-speed blender, place the cashews in a bowl, cover with water, and soak eight hours.
  • Drain the cashews. Place them in a high-speed blender. Add the water, lemon juice, vinegar, and salt. Blend until very smooth.

Notes

The sour cream recipe makes about two cups, and can be frozen.
Serve the Spanish garbanzos over rice. 

Creamy Mushroom Soup

karenwpullen Main Dishes, Recipes, Soups and Stews , , ,

As a kid, my favorite soup, because of the mushroom bits. This version has lots more!

Prep Time10 minutes
Cook Time10 minutes
Print Recipe

Creamy Mushroom Soup

Course: Soup
Cuisine: Vegan
Servings: 0 people

Equipment

  • blender

Ingredients

  • 1 pound mushrooms cremini or button or other
  • 1 small onion diced
  • 2 cloves garlic chopped
  • ¼ cup white wine or sherry optional
  • 4 cups vegetable broth
  • 1 cup cashews soaked about an hour
  • 1 teaspoon dried thyme
  • ½ teaspoon dried oregano
  • ¼ teaspoon red pepper flakes

Instructions

  • In a soup pot, sauté the onion for 3 minutes until soft.
  • Add the garlic and cook another minute.
  • Chop the mushrooms, add to the pot and cook about 3 more minutes.
  • Add the white wine, vegetable broth, and herbs, cover and bring to a simmer.
  • Drain the cashews and add to a blender with 1/2 cup water. Blend until creamy.
  • Whisk the cashew cream into the pot. Simmer another 20 minutes to develop flavors.
  • Add salt to taste.

Not-Chik’n Seitan with Orange Sauce

karenwpullen Main Dishes, Recipes , , , , ,

Seitan (pronounced “say-tan”) is a vegan meat substitute made entirely out of hydrated gluten, the main protein found in wheat. It’s very nutritious, high in protein and minerals, low in fat.

It’s prepared by combining wheat gluten with water and kneading into a stiff dough. It can then be boiled or steamed, then baked or fried. It’s often marinated or cooked with a sauce to give it additional flavor.

This version has flavor from the garlic and onion powders, the no-chicken seasoning, and smoked paprika. I like to steam it, then combine with a sauce.

Prep Time10 minutes
Cook Time30 minutes
Print Recipe

Not-Chik’n Seitan & Orange Sauce

Course: Main Course, Sauces and dressings
Cuisine: Vegan
Servings: 0

Equipment

  • food processor

Ingredients

Seitan

  • 1 ½ cup wheat gluten
  • 1 15-oz package silken tofu
  • 2 tablespoons nutritional yeast
  • 1 teaspoon no-chik'n seasoning
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ½ teaspoon smoked paprika

Orange Sauce

  • ½-¾ cup orange juice about 3 oranges
  • 1 teaspoon orange zest
  • ¼ cup soy sauce
  • ¼ cup rice vinegar
  • 2 tablespoons maple syrup
  • 1 teaspoon minced ginger
  • 2 cloves minced garlic
  • ½ teaspoon red pepper flakes
  • 3 tablespoons cornstarch
  • ¼ cup water

Instructions

Seitan

  • Start a pot of boiling water and insert a slightly oiled steamer.
  • Put all ingredients in food processor and process until well mixed and doughy.
  • Cut dough into pieces, 6 to 8, or 16 to 20 nuggets.
  • Steam 30 minutes, flipping half-way.
  • Another way to cook them is to drop into boiling seasoned water for 20 minutes, then bake at 425° for 20 minutes on a parchment-lined baking sheet. I cook the nuggets this way.

Orange Sauce

  • Mix together all the sauce ingredients except the cornstarch and water.
  • Then whisk together the cornstarch and water in a separate bowl before adding to the other ingredients. Whisk to combine.
  • Add the seitan to the sauce. Let simmer 1 to 2 minutes as the sauce thickens and coats the seitan.

Notes

Garnish with green onion and sesame seeds if desired. Serve with rice and a green vegetable like broccoli or green beans or assorted stir-fry vegetables.