Recipes

Posts that contain a recipe.

Endive Boats with Fennel-Apple Filling

karenwpullen Recipes, Side Dishes, Snacks, Dips, and Smoothies , , , ,

I made these for my “shindig” — the canape party that marked the end of my plant-based culinary course with Rouxbe. I love them because they are

  • fresh
  • crisp
  • quick to make
  • pretty
  • different
  • yummy
  • fun to eat
Print Recipe

Endive Boats with Fennel-Apple Filling

Course: Appetizer, Side Dish
Cuisine: Vegan
Servings: 0 bites

Ingredients

  • 3 Belgian endive
  • 1 fennel bulb
  • 1 large apple
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 clove garlic
  • 1 tsp Dijon mustard
  • 1/3 cup silken tofu
  • 1 pinch each, salt and pepper

Instructions

  • Put the lemon juice, garlic, tahini, and mustard into a food processor or blender. Blend until well incorporated.
  • Add the silken tofu and blend briefly. Add salt and pepper to taste.
  • Chop the fennel bulb and the apple into small dice. Pour the dressing over them.
  • Peel the leaves of the endive apart.  Place a spoonful of the salad in each. 
  • If not serving immediately, refrigerate.

Plant-Based Palak Paneer

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

Palak paneer is a north Indian dish of creamed spinach (palak) and, traditionally, cubes of cottage cheese (paneer). I replace the cream with cashews, and the cottage cheese cubes with tofu. The ingredients are simple: a curry of the spinach puree, tomato, onion, ginger and garlic.

Print Recipe

Palak Paneer, Plant-Based No-Oil

Course: Main Course, Side Dish
Cuisine: Indian, Vegan
Servings: 0

Equipment

  • blender

Ingredients

  • 1 bunch fresh spinach about 4 cups, washed, stems trimmed, chopped
  • 16 ounces extra firm tofu pressed
  • 2 teaspoons curry powder
  • 2 teaspoons nutritional yeast
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried ginger
  • 1/4 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • 1 15-oz can diced tomatoes
  • 1/2 cup raw cashews softened by soaking 1 hour in hot water
  • 1/2 teaspoon salt

Instructions

  • Cut the tofu into cubes and place in a bowl. Sprinkle with the nutritional yeast and curry powder.
  • Bake the tofu cubes at 400° for 15 minutes.
  • Blanch the spinach by dropping it into boiling water for 2 minutes. Take it out and put it in a bowl of ice water (this helps keep it green). Remove and drain off the water.
  • Sauté the onion, garlic, and spices in a small pan for a few minutes until the onion is soft.
  • Drain the cashews.
  • Place the onion mixture, spinach, cashews, tomatoes, water, and salt into a blender. Blend until smooth. Pour into a serving bowl.
  • Add most of the tofu cubes to the paneer; save a few to garnish on top.

Notes

Chopped roasted cashews make a nice garnish, or a swizzle of plant-based plain yogurt. Serve with rice or naan, maybe some mango chutney and plant-based raita.

Mac & Cheez

karenwpullen Main Dishes, Recipes, Side Dishes , , , ,

Whether it’s a kid’s favorite, holiday side dish, or dinner time staple, macaroni and cheese is on most family dinner tables at one time or another. Here’s a delicious plant-based version.

Prep Time10 minutes
Cook Time10 minutes
Print Recipe

Mac & Cheez

Course: Main Course, Side Dish
Servings: 8 servings

Equipment

  • blender

Ingredients

  • 2 cups potatoes peeled and diced
  • 1 cup carrots diced
  • 1/2 cup onion chopped
  • 2 cups veggie broth can use the broth from cooking the vegetables
  • 1 cup cashews
  • 1/2 cup nutritional yeast
  • 1 teaspoon sea salt
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 16 ounces pasta elbow, rotini, penne, farfalle
  • 1 bell pepper red
  • 2 green onions chopped
  • 1/4 cup vegan parmesan

Instructions

  • Cook the pasta in a large pot of boiling salted water, per package directions. Drain, rinse, and put back into the pot.
  • Add the potatoes, carrots, and onions to a pan of boiling water. Cook 6-8 minutes until soft. Drain, reserving 2 cups of the cooking water.
  • Add the cooked vegetables, the cooking water, the cashews, yeast, and seasonings to a blender, and blend until creamy and smooth. This is the cheez sauce. Pour over the pasta.
  • Sauté the bell pepper and green onion for a few minutes. Mix into the pasta & sauce.
  • Transfer the mac & cheez to a serving bowl and top with vegan parm.

Notes

I usually make this full cheez recipe and use half of it with 8 ounces of pasta; I freeze the other half of the recipe.
Also, when I sauté the red bell pepper, I will add other vegetables like broccoli florets or chopped zucchini.