A super easy, yummy vegan pumpkin pie, great for using up that 2-pack of Wholly Wholesome pie crust (use the other one for the Festive Chickpea Tart ). I've tried a few vegan pumpkin pie recipes. I used to use tofu, but am moving away from that; now doing something closer to this minimalist baker recipe. Ingredients Filling: 1 15 ounce can pumpkin puree or 2 cups cooked pumpkin or sweet potato 1 1/2 tsp cinnamon 1 tsp ginger 1/2 tsp nutmeg 1/4 tsp cloves 1/4 tsp salt 1/3 C brown sugar or maple syrup (or half each) 1 T canola oil 2/3 C almond, oat, or coconut milk 2 T arrowroot or cornstarch 1 T oat flour Pie crust: We like Wholly Wholesome crusts or shells , or make a homemade vegan crust . Instructions Preheat oven to 350 degrees. Put all the ingredients in a food processor and blend a couple minutes until smooth. Pour into the pie shell and bake 1 hour at 350 degrees. Check at 30 minutes; if the crust starts to burn, cover the crust with a pie shield. After an hour
In honor of our new President-elect -- and his fine VP-elect -- I decided to try to make sloppy joes from the (new) Impossible Burger plant-based meat I got at Trader Joe's last week. What follows is a mashup of 4 different recipes, plus a little twist of heat. It was delicious! You could totally fool carnivores with this one. ("What, this is all plants? C'mon, man !") Ingredients 1 package Impossible burger beef 1 onion, chopped 1 bell pepper, chopped 2 cloves garlic, minced 1 tsp cumin seed 1/2 tsp pepper flakes Sauce (or could use bbq sauce): 15 oz can tomato sauce 1 T brown sugar or molasses 2 T yellow mustard 2 T ketchup (or tomato paste) 1 tsp chili pwd 1 tsp smoked paprika 1/4 tsp salt 1/4 tsp pepper Instructions Sauté cumin seed, pepper flakes, bell pepper, and onion in oil for 2-3 minutes. While it's cooking, whisk together sauce. Add garlic and bell pepper and cook 2-3 more minutes, until onion is translucent. Add beef and cook until browned. Add sa
Larry asked his colleague Supraja what she had for lunch the other day, and she shared this cauliflower curry recipe. I had a small head of cauliflower and some potatoes and cabbage to use, so I added a few more vegetables and changed up the spicing a little (making up the "curry" part with the various spices I have), and it was terrific! Thank you, Supraja! This is one of my new favorites! Ingredients 1 small cauliflower, chopped 2 medium potatoes, chopped 2 C cabbage, chopped 1 onion, chopped 2 T canola oil 1 hot pepper, minced 2 tsp cumin seed 1 tsp mustard seed 1/2 tsp fenugreek seed 4 cloves garlic, minced 1" ginger, minced Spices: 1 bay leaf 1 tsp thyme 2 tsp turmeric 2 tsp coriander 2 tsp chili pwd 1/2 tsp paprika 1 tsp salt 1 tsp black pepper 2 T dried or fresh cilantro 1 can diced tomatoes 1 can coconut milk zest of 1 lime Instructions Chop the vegetables. Steam the potatoes and cauliflower in the microwave for 4 minutes to precook them a little, and set asid
Laurie tried out two new recipes when we stopped by on our way back from our Nebraska road trip. She came across them online, and then couldn't re-find them, but that didn't stop her - she put together what she remembered and made some of it up -- and it was delicious! Who'da thought that cabbage could make such a good steak? And the mushroom gravy -- with plenty of finely chopped mushrooms and coconut cream and nutritional yeast -- was a perfect, rich complement to the potatoes and cabbage. Ingredients Cabbage steaks: 2 cabbages, sliced 3/4" thick Canola oil for brushing garlic powder pepper flakes Mushroom gravy: Mushrooms, 8 oz, finely chopped Canola oil for frying 3 cloves garlic, minced pepper flakes (optional) salt & pepper to taste 1 C coconut cream 1/2 C nutritional yeast Instructions Make mashed potatoes before, during, or after the following :) Cabbage steaks: Brush the cabbage steaks with oil, and sprinkle garlic powder, paprika, and hot pepper on bo
So many figs! I made a fig pie , which was pretty good, and we actually tried our hand at canning fig jam (see photos below). The result was yummy, though quite the effort and a bit sweet (so much sugar!), so I wanted to try something different, even if it meant filling my freezer instead of my pantry. I also have some apples to use up, and wondered if they might go together well. So I googled "fig apple sauce" and found several recipes for compotes. Here's my adaptation of what I found - and it was delicious! Not too sweet, and the mix of fruits is nice. I bet this (uncooked) would also make a great pie filling. Hm..... :) Ingredients 15 fresh figs (roughly) 2 large apples Juice from 1-2 lemons 1/4 cup brown sugar 1/2 tsp cinnamon Instructions Chop figs and apples in relatively small pieces. Mix together in a large saucepan with lemon, brown sugar, and cinnamon. Let sit for an hour or two (optional). Bring to a boil and cook for 20 minutes, stirring frequently. Turn of
I've made half a dozen fruit pies in the past few weeks because of our prolific pear tree. I usually mix blackberries with the pears, because we have to use those up, too. But recently, for something different, I mixed strawberries with the pears, and it was delicious. Color-wise, it reminded me of the rhubarb pie we loved as kids; Mom made it from wild rhubarb we picked from patches near the corn crib. ( Rhubarb pie is a big deal in Nebraska. ) She made it straight -- all rhubarb -- but I decided to look for recipes with strawberries, so I wouldn't have to add a ton of sugar (rhubarb is pretty tart). I gave the following a try, and it was amazing! It's different enough from my other fruit pies that it earns its own post. Serve this with (vegan) vanilla ice cream. Ingredients 3 C strawberries, fresh or frozen 2 stalks rhubarb, chopped (about 2-3 cups) 2 T flour 2 T arrowroot or cornstarch 1/3 C brown sugar 1/3 C granulated sugar 1 tsp vanilla 1 T orange juice 2 deep-dis
Oh my, these are delicious and healthy. This recipe is adapted from my favorite Isa Does It cookbook to use slightly less sugar and a couple other small tweaks. This makes a dozen; consider doubling so you can freeze some! You'll eat a dozen way too quickly. Ingredients Dry: 1 C whole wheat flour 1 1/2 C wheat bran 1/3 C sugar 1 1/2 tsp baking powder 1/2 tsp baking soda 1/2 tsp salt Wet: 1 C almond milk 1 T apple cider 1/4 C canola oil 1/4 C applesauce 2 T molasses 1 T maple syrup 1 tsp vanilla 1 C blueberries (fresh or frozen; I like small wild frozen) Instructions In a medium bowl, combine almond milk and vinegar and set aside to curdle. Preheat oven to 350. Mix dry ingredients. Make a well in the dry ingredients and add the wet ingredients. Stir the wet ingredients in the well, and then mix the wet and dry together until just moistened, being careful not to over mix. Fold in blueberries. Lightly butter 12-cup muffin pan. Fill each muffin well most of the way full with batter.
I came home from Nebraska to a couple of bunches of celery in the fridge that needed to be used. I slightly adapted this celery black pepper tofu recipe from Vegan Richa and it was pretty good! Definitely pretty different from my other stir fry creations, and Larry liked it. Next time (as reflected in the instructions below) I'll use a little more tempeh and/or little less celery, and chop up the tempeh into slightly smaller chunks. Update: Larry's sister Cyndy told us that she served this with butternut squash soup on the side, and Jeff poured his serving right into the soup, and it was delicious! Cyndy also suggested that the marinade needed more liquid, so I increased the water from 2 tsp to 2 T below. Ingredients 1.5 C tempeh or firm tofu, cubed in fairly small chunks Batter: 3 tsp soy sauce 2 T water 1/4 tsp garlic powder 1/4 tsp black pepper 3 T cornstarch or arrowroot Saute: 1 tsp oil 8 cloves garlic, chopped 1 inch ginger, finely chopped 1 red chile 2 C celery, chopped
I needed some cookies to fill the empty space in a box I'm mailing to Dad, and I've had these cookies by Vegan Richa on my list for awhile to try. I actually made some "regular" chocolate chips cookies (very similar except with vegan butter, a flax egg, and no oats) at the same time so I could compare the two, and these were much better! Here's a very slightly adapted version. Makes about 2 dozen cookies. Ingredients Dry: 3/4 C old fashioned oats 3/4 C flour 1/2 tsp baking soda 1/4 tsp salt Wet: 1/2 C almond or peanut butter 1/3 C brown sugar (1/2 C for sweeter) 2 T (or more as needed) non dairy milk 1 tsp vanilla 1/3 C chocolate chips (1/2 C for more chocolatey) Instructions Preheat the oven to 350 degrees. Mix the wet ingredients together until smooth. Mix the dry ingredients together. Add the wet and dry together and mix well. Fold in the chocolate chips. Roll into balls and place on baking sheet with silicon liner. Press each ball down slightly to flatten
Larry has fond memories of cold spinach salad in Japan. We compared several recipes, and did a mix of several (from salu salo , fine cooking , iheartumami , and bon appetit - seriously, you used frozen spinach?). Serve with Larry's miso soup and TJ's yakisoba! Note that I originally tried 3 T sesame seeds, 3 T soy sauce, 1.5 T rice vinegar, and a little sesame oil, but the dressing was too strong. Then I reduced it 2/3 (2 T sesame, 2T soy, etc.) and it was still too strong for us. The following pares it back even more because we like it mild so the spinach taste comes across; increase if you like it stronger. Ingredients 2 lbs fresh spinach (2 bunches or 1 Costco box) Salt (for boiling water) Dressing (mild version) 4 tsp sesame seeds 2 tsp rice vinegar (or rice wine or sherry) 4 tsp soy sauce 1 1/2 tsp sugar Instructions Prepare spinach 30 minutes to 3 hours ahead: Bring a large pot of salted water to a boil add a pinch of salt. Add spinach to boiling water and cook f
Alba clamshell mushrooms and fresh zucchini arrived in our last farmer's market delivery, and Viki left a nice bottle of white wine with us, and we still had a little arborio rice from John & Wanda's visit last year when they made us a delicious farmer's market risotto... So, with the help of my Isa Does It cookbook, I decided to try my first risotto -- and it was delish! Ingredients 1-2 T canola oil 1 or 2 fresh zucchinis 4-8 oz mushrooms 1/3 C sun dried tomatoes 1/3 C peas 1 onion, diced 3 cloves garlic, minced 1.5 C arborio rice 1.5 C white wine 4 C broth 1 tsp thyme several dashes fresh black pepper 1/2 tsp salt 2 T fresh lemon juice 1/2 C cashew cream (can mix cashew butter + water, or 1/2 cup soaked cashews blended) Instructions Precook veggies: Saute zucchini in oil, and add mushrooms after a few minutes. Remove and set aside in a bowl. Saute the onions in oil with a pinch of salt until translucent, 4-5 minutes, over medium heat. Mix in the garlic and thyme and
Viki brought her adaptation of a carrot-top chimichurri to our outdoor distance gathering, and I fell in love with it! The tang and garlic are amazing on bread, or as a salad dressing (see Viki's salad, below). I made a pesto with carrot tops a couple of months ago and it was meh... After that, I just ended up throwing carrot tops in soup (it was great in split pea soup) . But next time I get farmer's market carrots, I'm definitely making this! Ingredients 1 C finely chopped carrot greens 2 tsp dried oregano 1 tsp cumin 1/2 tsp sweet paprika (that is, regular, not smoked) 1/4 tsp red pepper flakes 2 garlic cloves, minced 1/2 tsp sea salt Freshly ground black pepper 2 T rice vinegar 2 T red wine vinegar 1/4 C extra-virgin olive oil Instructions In a small bowl, combine the carrot greens, oregano, cumin, paprika, red pepper flakes, garlic, salt, and pepper. Stir in the vinegar and olive oil. Taste and adjust seasonings.
I ordered some soy curls awhile back (vegan protein was hard to find early in the pandemic), and tried this vegan fried (except I baked them) " chicken" soy curl salad . It was quite good! I threw in some cauliflower when I made this, and it worked pretty well, too. Slightly modified, below, based on what I had handy. Will make this again! Ingredients 1 1/2 C soy curls (or try cauliflower) 2 cups hot water 1 1/2 tsp no-chicken bouillon 1/2 tsp chipotle chili powder freshly ground black pepper, to taste Coating: 2 T cornmeal 2 T whole wheat flour 1 T nutritional yeast 1 tsp garlic powder 1 tsp dried basil 1 tsp dried oregano 1/2 tsp thyme 1/2 tsp black pepper 1 tsp smoked paprika 1/4 tsp cayenne pepper 1 tsp salt 1 T plain non-dairy yogurt (or 2 1/2 tsp non-dairy milk and 1/2 tsp lemon juice) Salad: Lettuce and a mix of veggies, like: Tomatoes Cucumber Radish Carrots Sprouts Bell pepper Olives Ranch dressing: 3 T vegan mayo 1 T non-dairy milk 2 tsp vinegar 1 tsp poppy seed a
Every year we have so many oranges! They're more difficult to give away this year given COVID... we give to a few neighbors and friends, but I can't take them to the office and hand them out like in past years. An abundance of pears lead to ginger pear sauce and too many fingers led to candied buddha's hands ... so doh, why not try my hand at marmalade? After skimming several recipes on the web, I decided to adapt this orange lemon marmalade recipe slightly to use less sugar and more oranges. It's just a little tart, and really delicious! The neighbors loved it. One request from Kurt & Pete: Cut the rinds into even smaller pieces. Ingredients 5-6 oranges rinds from another 2-3 oranges rinds from 2 lemons 1 lime (all of it if it's small, or just rinds) 8 C water 6 C sugar Instructions Wash the oranges and lemons well and cut off any bad parts. Thinly slice and throw in a big pot. Eat a few oranges after you cut off the ends because they are so delicious. Realiz
Munira brought back a masala dabba for me from India. So exciting! The next morning I filled it with some of the spices I use the most, and drew a key to help me remember what is what. It was SO fun to use it to make my Pav Bhaji this weekend. I need to make Aloo Patta Gobhi next. Thank you SO much, Munira!
Larry put Japanese miso powder on his Christmas wish list; he wanted powder since paste can go bad if you don't use it up quickly. Good thing, since we just opened the jar today, 5 months later! He made up a quick recipe using our roasted seaweed snacks, some silken tofu in the pantry, and chives from our garden. It was super fast and delicious. Serve with spinach salad and yakisoba! Ingredients 1 T miso powder (we like marukome from Japan) 1-2 roasted seaweed, cut up 1/4 cup tofu, cubed 1 T chives, chopped 1.5 C hot water Instructions Cut up tofu into cubes and toss into soup bowls. Using a scissors, cut up chives and seaweed over each bowl. Add miso powder to the bowls. Put water in a kettle and heat it up to boil. Pour hot water in the bowls. Stir and serve! Larry says that in Japan, on often eats it by slurping from the side of the bowl, stirring as you slurp.