plant-based

Broccoli Salad with Cashew-Aquafaba Mayonnaise

karenwpullen Recipes, Salads, Sauces and dressings, Side Dishes , , , ,
Broccoli Salad with Cashew-Aquafaba Mayonnaise

This one’s a classic, perfect for a holiday meal with with its colors of red and green.

The flavors are so fine: zing of onion, sweet tang of cranberries, crunch of nuts, healthy broccoli.

The instructions call for for a 1/2 cup of vegan mayo. Bottled vegan mayo usually has a lot of oil, so I prefer cashew-aquafaba mayo (recipe below). It adds creaminess without saturated fat.

Prep Time15 minutes
Total Time15 minutes
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Creamy broccoli salad

Lots of flavor and texture from cranberries, chopped nuts, red onions, broccoli.
Course: Salad, Side Dish
Cuisine: Vegan
Servings: 4

Ingredients

  • 4 cups chopped broccoli
  • 1/2 cup red onion chopped fine
  • 1/4 cup sweetened dried cranberries
  • 1/3 cup chopped nuts

Instructions

  • Add all the salad ingredients to a bowl and stir in a half-cup of vegan mayo.
  • Taste, add salt & pepper if you like.
Prep Time5 minutes
Cook Time3 minutes
Total Time8 minutes
Print Recipe

Cashew-Aquafaba Mayonnaise

A creamy no-oil spread that's perfect for sandwiches and salads.
Course: Salad, Side Dish
Cuisine: Vegan
Keyword: aquafaba, cashew
Servings: 8

Equipment

  • blender

Ingredients

  • 3/4 cup cashews
  • 1/2 cup chickpea aquafaba
  • 1 teaspoon Dijon mustard
  • juice of half a lemon
  • 1 tablespoon maple syrup
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon onion powder

Instructions

  • I soak the cashews in hot water about an hour, then drain them. This is optional if you have a high-speed blender like a Vitamix or Blendtec.
  • Put all the ingredients into a blender and blend for about 3 minutes. It takes that long to get the aquafaba incorporated, foamy, and creamy.

Oil Free Whole Grain Corn Muffins

karenwpullen Breakfast, Recipes, Side Dishes , , , ,
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
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Cornbread Muffins

Quick, plant-based corn muffins are a must-have accompaniment to soups and chilis.
Course: Breakfast, Main Course, Side Dish, Snack
Cuisine: Vegan
Servings: 12

Equipment

  • muffin tin

Ingredients

  • 1 1/2 tablespoons ground flaxseed
  • 1 cup plain soy or almond milk
  • 1/2 cup unsweetened applesauce
  • 2 tablespoons creamy almond butter
  • 1/3 cup maple syrup
  • 1 cup corn meal
  • 1 cup flour AP or whole wheat pastry
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt

Instructions

  • Preheat over to 375.
  • In a small bowl, combine flaxseed with milk and set aside for a couple minutes.
  • In a large mixing bowl, stir applesauce, maple syrup, and almond butter together. Add flaxseed mixture; stir.
  • Stir in cornmeal, flour, baking soda, baking powder, and salt. Combine well but don’t over-mix.
  • Spoon out batter into 12 muffin cups. (I use silicone cups in a muffin tin.)
  • Bake 20 minutes.

Black Bean Sweet Potato Chili

karenwpullen Main Dishes, Recipes, Soups and Stews , , , ,
Black Bean Sweet Potato Chili
Prep Time20 minutes
Cook Time30 minutes
Total Time50 minutes
Print Recipe

Sweet Potato Black Bean Chili

Everyone loves this version of chili. The longer it simmers, the better it tastes.
Course: Main Course, Soup
Cuisine: Vegan
Servings: 6

Ingredients

  • 1 medium onion diced small
  • 2 tablespoons water
  • 2 garlic cloves minced
  • 1 large sweet potato peeled and diced
  • 2 tablespoons chili powder
  • 2 teaspoons cumin
  • 2 teaspoons smoked paprika
  • 1 teaspoon salt
  • 28- oz can diced tomatoes
  • two 15-ounce cans black beans drained and rinsed (about 3 cups)
  • 2 cups water

Instructions

  • In a large pot over medium heat, sauté the diced onion for 3-4 minutes in 2 tablespoons water until soft.
  • Add the garlic and diced sweet potato and cook about 2 more minutes.
  • Add the chili powder, cumin, smoked paprika and salt, and stir.
  • Pour in the diced tomatoes along with their juices, black beans and 2 cups of water. Stir to combine.
  • Simmer the mixture, uncovered, for 20 to 60 minutes.
  • Use the back of a spoon or an immersion blender to mash some of the sweet potatoes for a thicker texture, if desired.

Notes

This recipe is a people-pleaser.
Serve with corn bread.
Vegan sour cream and diced avocado make nice toppings.