Red Cabbage Onion Burger with Sriracha Mayo

Red Cabbage Onion Burger with Sriracha Mayo

When I decided to write a burger recipe, I wanted to make sure that it was recipe-worthy. And when it comes to burgers, the best burger is a simple burger. I’m a sucker for onions and knew they would be a great addition. I started with a pack of Impossible Meat and some brioche buns. I sautéed red onion and red cabbage, which I seasoned with garlic and red pepper flakes!

I finished the burger by lightly toasting the brioche and slathering it with spicy mayo. It was divine. You can add slow roasted peppers, pickled vegetables, guacamole, or add coconut bacon. The truth is there is no wrong way to make a burger!

You can use whatever protein you want. Whether it’s made out of beets and quinoa, or a Beyond meat, follow these easy steps to build a better burger!


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Red Cabbage Onion Burger with Sriracha Mayo

  • Author: Stephanie Bosch

Description

This is an easy step-by-step guide to building a delicious burger! 


Scale

Ingredients

  • 1 package of Impossible Meat or other plant-based burger
  • 1/2 red onion, thinly sliced 
  • 1/4 head red cabbage, shredded
  • 1 clove garlic, minced
  • 1 tsp salt
  • 1/2 tsp red pepper flakes
  • brioche buns 
  • avocado
  • lettuce
  • tomatoes
  • sweet peppers

Sriracha Mayo:

  • 1/2 cup vegan mayonaise
  • Sriracha 

 


Instructions

  1. Prep brioche by lightly brushing the inside of the buns with olive oil. Set aside. 
  2. Form burgers into the size patties you want, and season each side with salt and pepper. 
  3. Warm a medium-sized skillet over medium-low heat. When heated, add oil. When oil begins to shimmer, add onions to the pan. The key to caramelizing is cooking low and slow. When onions start to soften after 4-5 minutes, add cabbage, garlic, red pepper flakes, and salt. Cook until onions and cabbage have caramelized, about 8-10 minutes. Remove from the pan. Set aside.
  4. In the same pan, increase heat to medium-high. When warmed, add burgers to the pan. Using a spatula, immediately begin to move the meat around in the pan. Moving them around helps the burgers form a crust and keeps them from sticking to the pan. Cook each side for about 3-4 minutes. If using vegan cheese, add it when you flip the burger. 
  5. If using cheese, turn heat to medium-low and cover the pan; this will help melt the cheese. Check after 2-3 minutes. 
  6. Place buns in toaster or oven and toast until lightly crisp. Add mayonnaise to the inside of both the top and bottom bun. 
  7. Using tongs, top burgers with onions and cabbage.
  8. When brioche is toasted, add the burger and other toppings.
  9. Enjoy! 

Enchiladas Rancheras

Enchiladas Rancheras

If you’ve been around me for a while, you know that I love Mexican food. It is hands down my greatest joy and my greatest weakness. We were in Colorado on vacation a few years ago, and we had Mexican food 9 out of 11 days! These enchiladas are an homage to my grandma, whose enchiladas were (next to her biscuits and gravy) my most favorite meal. 

Grandma’s enchiladas were pretty basic—ground beef, diced onion, and tomato sauce with cheese. They were simple but divine. These are a little bit more complex but equally delicious. These are a staple in our house and one of my daughter’s favorite foods! I like to dice a little extra sweet onion and use it as a garnish and avocado, sour cream, and salsa. I’m getting hungry just thinking about them. 

You can use a store-bought enchilada sauce if you’re in a hurry or don’t want to make it. But I have to warn you it will not be as good! I like to double it and then refrigerate the remainder. It’s good on tofu eggs, burritos, tacos, nachos, and of course, these enchiladas! I like the addition of the Impossible Meat because it reminds me of my Grandma’s recipe. You can easily skip it if you are avoiding plant-based meats. I would, however, add another can of beans. These enchiladas also freeze well. Just assemble them and then freeze. Enjoy! 

If you make them, please tag me on Instagram and let me know how you like them!


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Enchiladas Rancheras

  • Author: Stephanie Bosch
  • Prep Time: 20
  • Cook Time: 25
  • Total Time: 45 minutes
  • Yield: 1216 1x
  • Diet: Vegan

Scale

Ingredients

Enchilada Filling:

  • 1 medium sweet onion, diced
  • 1 medium jalapeño pepper, seeded and chopped
  • 3 cloves garlic, minced 
  • 1 package plant-based meat (optional) **See note
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 (4 oz) can diced tomatoes with green chilies
  • 1 teaspoon cumin
  • 1 teaspoon oregano
  • 1/2 teaspoon salt & pepper, each
  • 16 corn tortillas, or 10 whole wheat tortillas 
  • Vegan Cheese Shredded *See Notes

Ranchero Sauce:

  • 3 tablespoons flour (I used brown rice flour for a GF sauce)
  • 16 oz vegetable broth
  • 1 (6oz) can tomato paste 
  • 3 Tbsp cilantro, finely chopped
  • 3 Tbsp chili powder
  • 1 Tbsp cumin 
  • 1 teaspoon garlic powder
  • 1 tsp smoked paprika
  • 1 tsp oregano
  • 1 ½ tsp salt
  • ½ tsp black pepper
  • pinch of cinnamon
  • 1 lime juiced

Toppings:

  • Daiya Cheddar Cheese block, grated
  • Diced Avocado
  • Salsa
  • Vegan Sour Cream
  • Minced Cilantro

Instructions

Preheat oven to 350° F. 

Ranchero Sauce:

  1. In a small bowl, mix flour, chili powder, cumin, garlic powder, smoked paprika, oregano, salt & pepper, and cinnamon.
  2. In a medium saucepan over medium heat, bring 1/2 cup vegetable stock to a boil. Slowly, add dry spice and constantly whisk until the mixture is smooth and fragrant for about one minute. Add tomato paste and stir well until combined. Slowly add broth and whisk until smooth. Add lime juice and cilantro. Stir to combine. Remove from heat and set aside. 

Enchilada Filling:

  1. Warm a large skillet over medium heat. When warm, add onion and sauté until translucent—about 7 minutes. (If the onions begin to stick, add 2 tablespoons of water and stir).
  2. Add garlic and jalapeño and cook until fragrant, 1-2 minutes. 
  3. Add plant-based meat if using: Cook for about 5 minutes or until lightly browned. 
  4. Add black beans and stir well to incorporate. 
  5. Add canned tomatoes, spices, and add 1/2 cup of enchilada sauce. Stir well and cook for 2-3 minutes. Remove from heat. 

Assembly:

  1. Wrap tortillas in a wet cloth or paper towel. Put on a microwave-safe plate and warm in the microwave for one minute. Keep tortillas wrapped while assembling. 
  2. Add ranchero sauce to a pie pan or other deep bottomed plate. 
  3. Add one cup of ranchero sauce to the bottom of a 9 x 12 pan, coating the pan evenly. 
  4. Remove one tortilla and dip it in the ranchero sauce. Place tortilla in 9 x 12 pan.
  5. Add about 1/4-1/3 cup of filling (depending on your shells’ size, you may want to add more or less). 
  6. Add 2 tablespoons of Daiya cheese. 
  7. Carefully roll the tortilla and place seam side down. 
  8. Repeat with remaining tortillas if you run out of space using another pan. I fit 8 to a pan (6 side by side and then two end to end at the bottom of the pan). I used a smaller 8×8 pan to fit the rest. I covered them with wrap and froze them for later. 
  9. When you have finished assembling the enchiladas, pour the rest of the ranchero sauce over them and sprinkle with shredded cheese. 
  10. Cover with foil and bake for 25 minutes. 
  11. Carefully remove foil. Turn oven to broil and cook for 2 minutes or until cheese is bubbling. DO NOT WALK AWAY! 
  12. Remove from oven and serve with avocado, salsa, cilantro, and sour cream! 
  13. Enjoy! 

Notes

*I like Daiya block style cheddar and grate it myself.  I NEVER use pre-shredded vegan cheese because they add an anti-caking ingredient that simply ruins the taste of the cheese. 

**I used Impossible Meat because it has a great texture and flavor.  You can also use Gardein beef crumbles, or Hungry Planet beef.  You can also skip the meat if you’re not a fan of meat substitutes, but you may want to add an additional can of beans. I would add a can of pinto beans with my black beans for variety. 

These freeze well.  When I know I’m going to use them I remove them from the freezer and refrigerate overnight.  Always be careful putting a frozen, or super cold glass pan in the oven.  They can break. 

Keywords: Black Bean Enchilada, Vegan Enchiladas

Fish and Chips with Minty Mushy Peas

Fish and Chips with Minty Mushy Peas

It’s nice to be back in the kitchen! I’ve been super busy the last couple of weeks, and I am excited to be working on a few new recipes. Before I became a vegan, one of my favorite things to eat was fish at the local VFW hall on Fridays during the Lenten season. Though I’m not a Catholic, there are a few of their traditions that I really enjoyed! I tried using hearts of palm and other substitutes for fish. However, using banana blossoms has proved to be hands-down the best option! I like to add a bit of ground seaweed to the beer batter, which gives it a nice fishy flavor. I also love the minty mushy peas as a side! And last we cannot forget the chips! Large russet potatoes cut into thick batons and lightly fried make this girl super happy! 😋


Banana blossom, also known as a “banana heart,” is a fleshy, purple-skinned flower, shaped like a tear, which grows at the end of a banana fruit cluster. They are very flakey, making them a perfect substitute for fish. The family to whom banana belongs is called Musaceae as banana blossom, represent a valuable source of potassium, vitamin A, vitamin C, vitamin E, minerals, fatty acid content, flavonoids, saponin, essential and non-essential amino acid, tannins, glycoside, and steroid. Banana flower is also a good antioxidant source.


There is a little bit of prep that needs to be done ahead of time. So be sure to read through the whole recipe first. You can make the peas and tartar sauce as early as much as a day ahead. This is a perfect meat-free meal that even your fish-eating friends will love! Enjoy!


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Fish and Chips with Minty Mushy Peas

  • Author: Stephanie Bosch

Description

There is some prep for this recipe.  You will want to rinse the banana blossoms and get them in the freezer while you make the other ingredients.  Make the peas and tartar sauce first. And then make potatoes and the fish last.  


Scale

Ingredients

Peas:

  • 1 Tbsp unsalted butter
  • Zest of 1 lemon
  • 1/4 cup fresh mint leaves, minced
  • Salt, to taste
  • Black pepper, to taste

Fish:

  • 2 (18 oz) cans banana blossoms, drained and rinsed
  • 2 cups all-purpose flour
  • 1 cup rice flour (used as pre-coat; can use regular flour if needed)
  • 1 teaspoon kelp powder
  • 1 teaspoon baking soda
  • 3/4 cup beer (I used an IPA)
  • 3/4 cup seltzer or sparkling water
  • 1 teaspoon lemon juice
  • Kosher salt and freshly ground pepper
  • Malt vinegar, for serving

Potatoes:

  • 4 russet potatoes, sliced each into 8 wedges
  • 1/4 cup olive oil
  • 3 teaspoons garlic powder)
  • 2 teaspoon onion powder
  • 2 teaspoons salt, (adjust to your tastes)
  • 1/2 teaspoon black cracked pepper
  • 2 tablespoons fresh chopped parsley (garnish)

Vegan Tartar Sauce:

  • ¼ cup (58 g) vegan mayo
  • 1 tbsp (10 g) minced cornichons (small pickles)
  • 2 tsp (20 g) caper, roughly chopped
  • 1 tsp (5 ml) white vinegar
  • ½ tsp dijon
  • 1 tsp (2 g) fresh dill, chopped
  • Pinch salt and pepper

Instructions

Tartar Sauce:

Mix all ingredients  in a small bowl and refrigerate immediately. 

Peas:

  1. Bring 6 cups of generously salted water to a boil in a medium saucepan. Add the frozen peas and mint and cook for 4 minutes—Reserve 3 tablespoons of the hot cooking water. Drain the peas and mint and return to the pan. Immediately add butter, lemon zest, and cooking water—season with salt and pepper. Roughly mash the peas with a potato masher or food processor. Cover and set aside. You can use the peas in rough purée form, but if you want a very fine, smooth purée, push the mixture through a fine sieve. (I like to save about 1/4 cup of whole peas to add to puree). 

Potatoes:

  1. Preheat oven to 400°. Wash the potatoes (I did not peel mine) with cold water to remove some of the surface dirt and dry well. Slice potatoes in half lengthwise, slice each half in half again and then slice each half in half again. You should have a total of 8 slices per potato. Blanch the potatoes in hot (not boiling) water for 10-12 minutes to release their starches. You can skip this step, but your potatoes will not be as crisp.  
  2. Drain potatoes, shaking well to remove excess water. Lightly pat them dry and add potatoes to a medium-size bowl. Add olive oil and toss well. Combine spices in a small bowl and sprinkle over potatoes. Toss well to coat. Place potatoes cut side down on a parchment-lined baking sheet or in an *air fryer. (Depending on the size of your pan, you may have to use two baking sheets. If so, rotate pans when you pull them to flip the potatoes at the halfway baking point, about 30 minutes)
  3. Bake for 30 minutes. Remove from oven and, using a spatula, carefully flip the potatoes. Rotate pans if you used more than one. 
  4. Return to oven and bake for an additional 25-30 minutes. (You can reduce the oven to 200° and keep potatoes warm while fillets cook). 
  5. Sprinkle with parsley and serve hot. 

Fish:

  1. Heat oil in a dutch oven or wok to 345° F. Turn oven down to 200° F. Whisk together flour, baking soda, kelp powder, and 1 teaspoon salt. Pour in the beer, sparkling water, and lemon juice and mix just until combined (do not over-mix). Keep the batter refrigerated until ready to use. 
  2. Drain the banana blossoms, then shape them into filets. Wrap the blossoms in clean kitchen towels and squeeze out all of the brine.
  3. Cover and place in the freezer for 1 hour.
  4. Remove from the freezer and sprinkle the blossoms with salt and pepper. Coat the blossoms in rice flour and then dip into the batter to completely coat. Carefully swish the blossoms partway into the oil for a few seconds before completely releasing. Once the coating starts to set on the first fillet, you can add another battered fillet into the oil. Fry until the blossom is puffed, golden brown, and cooked through, 5 minutes for thin fillets or 7 minutes for thick fillets, and then transfer to a paper towel-lined plate. Cook the remaining fillets and sprinkle with salt. 
  5. To serve, reheat the mushy peas if necessary. Serve the fish with chips, mushy peas, and malt vinegar on the side.

Notes

*If using air fryer bake at 390°F for 12-15 minutes.  You will have to do this in batches so whey they’ve cooked you will need to place them in a low (200°F oven) to keep warm.  

Asada Mushroom Tacos

Asada Mushroom Tacos

I have an obsession with tacos, and my love for them is deep. Before I became a vegan, my absolute favorite taco was a simple Carne Asada taco with cilantro and white onion. A traditional Asada is made with flank steak. But alas, with those meat-eating days behind me, I’ve searched long and hard for a reasonable substitute. Enter the mighty portobello mushroom.

Mushrooms work great in this Asada because they love to soak up the flavor of a marinade. And flavor they shall have! My first version of this recipe used a whole chipotle pepper that I minced and added to the marinade. As a girl who likes her food spicy, I have to say the heat overshadows the mushrooms’ delicious umami flavor. So I cut back on the heat and kept it simple. This recipe goes down as one of my all-time favorite taco recipes using fresh cilantro leaves, freshly squeezed orange and lime juice, cumin, and chili powder.

If you don’t like cilantro, no worries, you can use epazote, another aromatic herb with notes of oregano, anise, citrus, and mint. You can find it at most Hispanic grocery stores or, of course, on Amazon! You can use a steak portobello mushrooms or I just used some sliced Cremini mushrooms that I already had. I will make these again when the weather warms up and throw some marinated portobellos on the grill! Enjoy!


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Asada Mushroom Tacos

  • Author: Stephanie Bosch
  • Prep Time: 30
  • Cook Time: 30
  • Total Time: 1 hour
  • Yield: 4 Tacos 1x

Description

Yummy Mushroom Asada tacos!   I used a pineapple jalapeño salsa as a topper and it was divine! 


Scale

Ingredients

  • 16 oz sliced portobello mushroom caps, or cremini mushrooms, stemmed and cleaned
  • 1/2 cup chopped fresh cilantro leaves, or epazote
  • 1/3 cup olive oil
  • 1/4 cup Tamari, or liquid aminos
  • Juice of 1 orange
  • Juice of 1 lime
  • 4 cloves garlic, minced
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon oregano
  • Kosher salt and freshly ground black pepper, to taste

Instructions

Marinade:

  • Whisk cilantro, orange juice, lime juice, aminos, olive oil, garlic, chili powder, cumin, oregano, salt, and pepper in a large bowl or shallow dish to combine.
  • Add the mushrooms and gently toss until they’re fully coated. Marinate in the refrigerator for at least 30 minutes to an hour. (These can be made up to 24 hours ahead). Give the mushrooms a good toss every 10 to 15 minutes.
  • With a slotted spoon, remove mushrooms and reserve 1 cup of the marinade.
  • Heat a cast-iron or other large non-stick skillet over medium-high heat. When the pan is heated, add olive oil. Once the oil is shimmering, place the mushrooms in an even layer and cook, making sure not to touch them until most of the moisture has cooked out of them, about 10 minutes.
  • While the mushrooms are sautéing, warm the tortillas on a comal or other small non-stick skillet on the stovetop. Once tortillas are warmed and slightly browned, cover with a paper towel and place on a baking sheet in a low oven, or use the “warm hold” feature on the microwave. 
  • When most of the moisture has evaporated, add 1/2 cup of the marinade and stir. Continue to cook and repeat with remaining marinade, stirring often for another 5 to 10 minutes. The mushrooms should be caramelized and slightly crisped around the edges.
  • Serve on warm tortillas and top with salsa, cilantro. 

Cuban Black Beans & Rice

Cuban Black Beans & Rice

This dish is a perfect accompaniment to my Ropa Vieja, or it’s an easy meal served by itself! I used canned beans to make it a quick weeknight meal-It can be ready in 25 minutes or less! But if you have the time you can slow cook your beans for an extra layer of flavor.

Black beans are legumes. Also known as turtle beans because of their formidable, shell-like appearance, black beans are, in fact, the edible seeds of the plant. Black beans are rich in carbohydrates, and they are also an excellent source of fiber (both soluble and insoluble). Black beans also do not contain sugar. So depending on how they’re cooked, they can have a low glycemic index. Black beans are also protein powerhouses, with 7 grams of protein in a 1/2 cup serving!

If you want a little heat feel free to add a jalapeño, or your favorite hot sauce! I like to serve this with a long grain white rice. Enjoy!


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Cuban Black Beans & Rice

  • Author: Stephanie Bosch

Scale

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion, finely chopped
  • 1 large green bell pepper, cut into 1/2-inch pieces
  • 1 jalapeño, seeded and minced (optional)
  • 4 large garlic cloves, minced
  • 1 tablespoon dried oregano
  • 2 15- to 16-ounce cans black beans, rinsed, drained
  • 3/4 cup vegetable broth 
  • 1 1/2 tablespoons cider vinegar
  • 1 teaspoon salt
  • Long-grain rice, to serve

Instructions

  1. Heat a heavy large saucepan over medium heat.
  2. When the pan is sufficiently heated, add oil. When oil begins to shimmer, add onion, bell pepper, jalapeño, if using, and oregano and sauté until vegetables start to soften about 5 minutes.
  3. Add garlic and cook until fragrant, about 30 seconds. 
  4. Add 1 cup of beans to the pan. Using the back of a fork, mash beans coarsely.
  5. Add remaining beans, broth, and vinegar and simmer until mixture thickens and flavors blend, stirring occasionally about 15 minutes. 
  6. Season beans to taste with salt and pepper.
  7. Long-grain rice, to serve.

Ropa Vieja

Ropa Vieja

I’ve always been fascinated with Cuba. Perhaps because it remains a romantically forbidden destination, or maybe because Hemingway wrote two of my favorite novels there. Or, maybe it’s the food. Enter the Ropa Vieja.

Considered Cuba’s national dish, its name translates to ‘old clothes,’ and the story goes that a destitute old man once shredded and cooked his clothes because he could not afford food for his family. He prayed over the bubbling concoction, and a miracle occurred, turning the mixture into a tasty, rich meat stew. Generally made with flank steak, this vegan version uses the ever-versatile Jackfruit. For our Ropa Vieja recipe, we’re also adding an array of other classic Cuban and Spanish ingredients such as olives and pimentos.

Ropa Vieja only tastes better the next day as the flavors have more time to meld, so this is a perfect dish to make in large batches for leftovers! I like to serve it over Cuban black beans and cilantro rice. If you can find them, fried plantains called Maduro’s make an excellent accompaniment as well!


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Ropa Vieja

  • Author: Stephanie Bosch
  • Prep Time: 20
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes
  • Yield: 6 cups 1x
  • Cuisine: Cuban
  • Diet: Vegan

Scale

Ingredients

  • 2 cans young green jackfruit, drained and dried
  • 1 “not beef” bouillon cube
  • 2 tablespoons extra-virgin olive oil, divided
  • 2 tablespoons tomato paste
  • 1 large onion, halved and sliced thin
  • 1 red bell pepper, sliced into 1/4” thin strips
  • 1 1/2 teaspoons kosher salt
  • 4 garlic cloves, thinly sliced
  • 1/2 cup dry wine (I used red wine)
  • 2 teaspoons smoked paprika
  • 1 1/2 teaspoons dried oregano
  • 1 teaspoon ground cumin
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper
  • 1 28-ounce can whole peeled tomatoes
  • 1 large bay leaf
  • 1/2 cup pimiento-stuffed Spanish olives, halved crosswise
  • 1 teaspoons distilled white vinegar
  • Avocado, sliced in half
  • Chopped cilantro
  • Serve with cilantro white rice, maduros, and Cuban black beans 

Instructions

  1. Place a rack in lower third of oven; preheat to 250°.
  2. Drain jackfruit and dry with a towel.
  3. Mix bouillon cube with 1/2 cup of hot water.
  4. Heat oil in a large heatproof pot over high.
  5. Cook jackfruit, turning occasionally, until browned on all sides, 5–7 minutes.  Add bouillon mixture to pan and scrape and bits of jackfruit stuck to the bottom of a pan. Stir in 2 tablespoons of tomato paste.  Mix well.  Cook for 2-3 minutes.  Transfer to a mixing bowl.
  6. In the same pan add remaining tablespoon of oil and cook onion, bell peppers. Add salt, stirring occasionally, until softened and beginning to brown, 12–14 minutes. Add garlic and cook, stirring frequently and scraping bottom of pan, until vegetables are golden brown, 3–5 minutes.
  7. Stir in wine and cook, stirring occasionally, until evaporated.
  8. Stir in paprika, oregano, cumin, black pepper, and cayenne until vegetables are coated; continue to cook, stirring, until spices are fragrant, about 1 minute.
  9. Add tomatoes and coarsely break up with a spoon (they’ll continue to break down as they cook). Bring to a boil and cook, stirring occasionally, until liquid is reduced by half, about 5 minutes.
  10. Add jackfruit back into vegetable mixture with bay leaf.
  11. Cover and transfer to oven. Braise until jackfruit and vegetables are very tender about 30 minutes. Let cool 15 minutes.
  12. Discard bay leaves. Using a potato masher or 2 forks, tear and smash jackfruit into sauce until it’s shredded and incorporated into sauce.
  13. Stir in olives and vinegar.

 

Divide Ropa Vieja among plates. Top with cilantro. Serve with avocado, Maduros, and Cuban black beans and rice, alongside.


Purple Sweet Potato Soup with Roasted Cauliflower and Tarragon

Purple Sweet Potato Soup with Roasted Cauliflower and Tarragon


I have a potato obsession. But my favorite potato is the mighty sweet potato. Unlike a regular potato, a nightshade family member, the sweet potato is a large edible root within the morning glory family. And sweet potatoes come in many colors too!

While potatoes with orange flesh are the richest in beta-carotene. Sweet potatoes with purple flesh are richer in anthocyanins. Beta-carotene and anthocyanins are naturally occurring plant “Phyto” chemicals that give vegetables their bright colors. Phytochemicals are biologically active compounds found in plants and are known to:

  • Aid the function of the immune system.
  • Protect cells and DNA from damage that may lead to cancer.
  • Reduce inflammation.
  • Slow the growth rate of some cancer cells.
  • Help regulate hormones.

Why use a purple potato? Because anthocyanins have the capacity to lower blood pressure, improve visual acuity, reduce cancer cell proliferation, inhibit tumor formation, prevent diabetes, and lower the risk of CVD, which modulates cognitive and motor function.

This pretty warm winter soup was inspired by another anthocyanin…the açaí bowl!. It’s super healthy comes together very quickly. You can easily make this a “no-oil” soup by steaming your vegetables instead of roasting them. 

If you choose to use oil, be sure to keep the temperature well below the oil’s smoke point or the point at which the oil starts to burn (that’s about 410 degrees for extra virgin or unrefined olive oil). Because overheating oil breaks down the nutritional composition of the oil changes the flavor, and releases harmful free radicals. 


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Purple Sweet Potato Soup with Roasted Cauliflower and Tarragon

  • Author: Stephanie Bosch

Description

I added a delicious beet puree to this soup, but you can add whatever you want.  Good choices might be pieces of roasted cauliflower, pumpkins seeds, hemp seeds, or soy cream. 


Scale

Ingredients

  • 3 large purple sweet potatoes, peeled and medium diced
  • 1 large head of organic cauliflower, chopped into medium florets
  • 2 large leeks, white part only, thinly sliced
  • 2 cloves garlic, mined
  • 2 tablespoon olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried tarragon
  • 2 tablespoons fresh tarragon
  • 1 (32 oz) container organic vegetable stock
  • salt and pepper to taste

Instructions

  1. Preheat oven to 400°.
  2. Add chopped potatoes and cauliflower to a mixing bowl and toss with 1 tablespoon of olive oil. 
  3. Add spices to a small bowl and mix well. 
  4. Spread vegetables evenly on a parchment-lined baking sheet. 
  5. Sprinkle the spice mix over vegetables. Place baking sheet in the oven, and roast vegetable for 30 minutes, turning vegetables at the half-way mark. 
  6. When vegetables are done, remove from oven and let cool. 
  7. Warm a dutch oven over medium heat. When the pan is heated, add oil. When oil begins to shimmer, add the leeks and saute until leeks have softened and are slightly brown. 
  8. Add garlic and sauté until fragrant, about 30 seconds to a minute. 
  9. Add cooled vegetables and vegetable stock to a dutch oven, and stir. 
  10. When the soup is warmed, use an immersion blender, or carefully ladle half of the soup mixture into a blender. (If using a high-speed blender, be careful to hold the lid, as the heat can build pressure and the lid can fly off). Continue until all the soup is blended to the consistency you prefer. **I blended the first batch until entirely smooth. For the second batch, I blended it to have some texture and then mixed the two. 
  11. Return to dutch oven and taste for seasoning. 
  12. Serve warm and top with fresh tarragon, roasted cauliflower, hemp seeds, pumpkins seeds (pepita’s), or beet puree. 

Notes

**While blending the soup, I placed the first pureed batch into a large mixing bowl.  

White Bean Chili with Cumin and Green Chilies

White Bean Chili with Cumin and Green Chilies

I love chili on a cold winter’s day! This chili was a favorite of ours until we went vegan. I felt so overwhelmed in the beginning that many recipes sat on the proverbial shelf. This recipe was one of them, until now! 

I love soy curls! I had heard about them for several years but never bought any. Then one day, I found myself craving an old favorite, the carne asada taco. After perusing dozens of vegan recipes, I discovered one using soy curls. I bought them and well, the rest they say, is history. Since then, I’ve used them in making fajitas, Chili Verdes, and now, in this white bean chili. 

My old recipe used chicken, of course, and white cheese. This new version uses the soy curls and my béchamel sauce. I always keep a container of the sauce in my freezer, so that’s what I used. If you want a nut-free version, then soy cream is a great option. I added a bit of chili powder at the end, too, just for a little kick!


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White Bean Chili with Cumin and Green Chilies

  • Author: Stephanie Bosch
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 6 cups 1x

Scale

Ingredients

  • 1 medium white onion, diced
  • 1 tbsp olive oil
  • 2 cloves garlic , finely minced
  • 1 (32 oz) container organic vegetable broth
  • 1 (8 oz) package of Butler’s soy curls (or other favorite brand)
  • 1 (7 oz) can diced green chilies
  • 1 1/2 tsp cumin
  • 1/2 tsp paprika
  • 1/2 tsp dried oregano
  • 1/2 tsp ground coriander
  • 1/4 tsp cayenne pepper
  • salt and freshly ground black pepper, to taste
  • 1 cup soy cream or béchamel sauce
  • 1 1/4 cup frozen or fresh corn
  • 3 (15 oz) cans white chili beans*
  • 1 Tbsp fresh lime juice
  • 2 Tbsp chopped fresh cilantro, plus more for serving
  • Tortilla chips or strips, monterrey jack cheese, sliced avocado for serving (optional)

Instructions

  1. In a medium bowl, add soy curls and cover with 32 oz. of vegetable stock. Let sit until soy curls have rehydrated, about 10 minutes. Set aside.
  2. Warm a dutch oven over medium heat. When heated, add oil. When the oil is shimmering, add onion and sauté until onions are translucent, about 7-8 minutes. 
  3. When soy curls have rehydrated, use a slotted spoon and remove soy curls from stock (reserving stock). Add soy curls to the pan and sauté until brown (about 7-8 minutes). If the curls begin to stick, add stock 2 tablespoons at a time. 
  4. Add garlic, and sauté until fragrant—about 30 seconds. 
  5. Add spices and green chilis to the pan. Dry sauté for approximately 1-2 minutes, or until spices are fragrant. 
  6. Add vegetable broth and deglaze the pan. (Stir the bottom of the pan and removed all fond)
  7. Add white chili beans and corn. Stir well.  
  8. Cook chili until ingredients have warmed. About 15 minutes. 
  9. Add soy cream or béchamel sauce and stir until warmed through. 
  10. Check for seasoning and serve warm.
  11. Top with vegan sour cream, avocados, and cilantro, diced onions, optional. 
  12.  

Notes

*I used white chili beans in a mild sauce.

Chickpea “Tuna” Stacks with Tomato and Avocado

Chickpea “Tuna” Stacks with Tomato and Avocado

When we first became plant-based eaters, we came across a simple recipe for a chickpea salad from the fine folks at Forks Over Knives! This recipe turns out to be from my absolute favorite food blogger in the whole world, Minimalist Baker. It is hands down the best chickpea “tuna” salad recipe I’ve found. I’ve made no modifications to their recipe, but I did make a stack out of it!

Now, I have a set of food rings that I use to stack, but you can use any round container ( a 1/2 or 1-cup dry measuring cup would work great). A quick note, though, if you’re using something with a bottom, you have to assemble your stack backward. So, if you want the tomatoes on top, you have to put them in first. 

For this stack, I small diced tomatoes and red onions (uniformity is key to a pretty stack) and small cubed avocado, tossed in lemon juice, and added salt. I also added cilantro to my tomatoes and topped the stack with radish microgreens. And as always, we double our batches of the salad! It’s so yummy! Enjoy!

Chickpea Tuna Stack

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Chickpea “Tuna” Stacks

  • Author: Recipe from Minimalist Baker, adapted by Stephanie Bosch

Description

This recipe is made using the Minimalist Baker’s Chickpea Salad!  We always double our batches! 


Scale

Ingredients

  • 1 (15-ounce) can chickpeas, rinsed and drained
  • 3 tablespoons tahini
  • 1 teaspoon Dijon or spicy brown mustard
  • 1 tablespoon maple syrup or agave nectar
  • ¼ cup diced red onion
  • ¼ cup diced celery
  • ¼ cup diced pickle
  • 1 teaspoon capers, drained and loosely chopped
  • Healthy pinch each sea salt and black pepper
  • 1 tablespoon roasted unsalted sunflower seeds (optional)

*Stacks: (see note)

  • 1/2 roma tomato, seeds removed, small dice
  • 2 tablespoons red onion, small diced
  • 1 teaspoon lemon or lime juice, divided in half
  • 1 teaspoon salt, divided in half
  • 1 tablespoon, minced cilantro
  • 1/2 avocado, small diced

 


Instructions

    1. Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole. For this, I use my food chopper from Pampered Chef. 
    2. Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to the mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.

    *Stacks: (see note)

    1. In a small bowl, add tomatoes, red onion, 1/2 lemon/lime juice, 1/2 the salt, and cilantro. Mix well.
    2. In another bowl, add avocados, the other 1/2 of the lemon/lime juice, and 1/2 the salt. Mix well. 
    3. If using a food ring, fill ring 1/3 full with avocado, repeat the next two layers using chickpeas, and  tomatoes. Press firmly and remove the ring. Top with microgreens and cilantro. 
    4. If using a round mold with a bottom–trace and cut a piece of parchment or waxed paper to fit inside the mold. Add tomatoes, chickpea salad, and finish with avocados. Press firmly, but not too hard. Carefully use a knife to score the edges of the stack and flip mold. Remove parchment paper. Reassemble any pieces that have fallen away. There may be a few, no worries! Top with microgreens and cilantro. 
    5. Enjoy! 

 

 


Notes

*This is for one stack.

You can freeze what you don’t use, otherwise, l keep it covered in refrigerator for 4-5 days.  

Raw Walnut Collard Tacos with Spicy Cashew Queso

Raw Walnut Collard Tacos with Spicy Cashew Queso

I love tacos. I could eat them every day, and in every way you could imagine—cauliflower tacos, jackfruit tacos, portobello tacos, black bean tacos, refried bean tacos…you feelin’ me? But my favorite may be these Raw Walnut Tacos. They are super easy to make and super healthy. They are also great because you probably already have everything you need to make them. If you don’t have walnuts or want to be nut-free, don’t worry. You can also use sunflower seeds. I like to use this taco meat for my Hot Tamale Pie as well!

The cashew queso is also a favorite. It’s a concentrate, so you can take 1/4 cup of the cheese sauce, add 1 cup of water, and voila! Heat it in 30-second increments, and this recipe will make a total of 4 cups of cheese sauce!


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Raw Walnut Collard Tacos with Spicy Cashew Queso

  • Author: Stephanie Bosch
  • Prep Time: 20
  • Total Time: 20
  • Yield: 2 cups 1x
  • Diet: Vegan

Scale

Ingredients

 

Soak sun-dried tomatoes in warm water for 15 minutes, then drain. 

Taco Meat:

  • 2 cups raw walnuts
  • 1/2 cup dry packed sun-dried tomatoes, soaked, then minced
  • 1 clove garlic, minced
  • 1 tablespoons lemon juice
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon cumin
  • 1 teaspoon tamari, or liquid aminos

Cashew Queso:

  • 1 1/2 cups raw unsalted cashews
  • 8 oz. water
  • 1 chipotle chili in adobo
  • 3 tablespoons nutritional yeast
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin
  • 1 teaspoon sea salt

Tacos:

  • Collard greens, washed**  (see note)
  • Avocados, quartered lengthwise, pit removed, skins removed, and thinly sliced
  • Tomatoes, small diced
  • Onion, minced
  • Jalapeños, sliced (optional)

Instructions

Taco Meat:

  1. In a food processor, add walnuts, garlic, and spices.  Pulse until walnuts have broken down into small pieces, careful not to over process. 
  2. Add tamari and lemon juice, and soaked sun-dried tomatoes. Pulse until combined.  
  3. Taste for seasoning.  

Cashew Queso:

  1. Add cashews* and all other ingredients to blender and blend on high speed until the nuts are completely broken down, about 2 minutes. 

Tacos:

  1. Wash collard green leaves cut off the large stems at the base. Carefully use a knife to thinly shave the stem at the base.
  2. Layer taco meat on top of collard, add avocados, onions, tomatoes, jalapeños, if using, and cashew queso.  
  3. Give each taco a squeeze of lime juice. 
  4. Enjoy! 
  5.  

 


Notes

*If you do not have a high-speed blender like a Vitamix, be sure to either boil the cashews for about 10 minutes and drain, or soak cashews for at least 6-8 hours, preferably over night. 

**

  •  

Hot Cocoa with Whipped Cream

Hot Cocoa with Whipped Cream

I love cold weather. I love snow. And I love hot cocoa. Since it’s cold and it snowed, the only thing missing was this recipe! There isn’t much to say other than you probably have all the ingredients on hand to make it! I like this brand of cocoa powder and this brand of oat milk. 

You can double or triple the batch and easily warm up for more later! ENJOY!!! You can also add the whipped cream to a piping bag, swirl it over the cocoa and top with cinnamon, or cocoa powder! Also this whipped cream is light and fluffy and stays creamy for days in the fridge or months in the freezer as a vegan cool whip. Just take it out of the freezer and let it warm up for about 10 minutes before using.


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Hot Cocoa with Whipped Cream

  • Author: Stephanie Bosch
  • Cook Time: 5
  • Total Time: 5
  • Yield: 2 cups 1x
  • Diet: Vegan

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Ingredients

  1. 2 cups plant-based milk
  2. 2 tablespoons cocoa powder
  3. 3 tablespoons vegan sugar
  4. pinch cinnamon
  5. pinch cayenne pepper

 

Whipped cream:

  1. 1/4 cup aquafaba (I used the juice from a can of garbanzo beans)
  2. 2 Tbsp vegan sugar (can also use powdered sugar) 
  3. 1 tsp cream of tartar
  4. pinch of salt
  5. 1/4 tsp vanilla

Instructions

  • In a small sauce pan heat all ingredients on low until warm. Whisk to combine.  Heat until warm. 
  • Put aquafaba in stand mixer and mix on high for 4-5 minutes.
  • Add in cream of tartar and salt, and then and add sugar very slowly.
  • When peaks have formed, add vanilla. Takes about 8-10 minutes.

Notes

This recipe i

Easy Vegan Naan

I love naan! It’s the first thing I think about when I know I’m getting indian food. It’s the Indian equivalent to Mexican chips. Naan is a leavened, oven-baked flatbread found in the cuisines mainly of Western Asia, South Asia, Indonesia, Myanmar and the Caribbean. And if you have a pizza oven you’ll love this recipe!

When you may look at the directions, you may think that it’s not very easy, but trust me, as a girl who is nothing close to being a baker, even I can do it. There are several essential things to note, however. The first is to pay attention to the kind of yeast you’re using. If using active dry yeast and instant (or rapid-rise) yeast, you can use them interchangeably in recipes, but active dry yeast needs to be dissolved in water before using, while you can mix instant yeast right into the dough. Also, instant yeast doesn’t have to be proofed first. 

“Proofed” means sitting in a warm, happy place, allowing the dough to rise. Instant yeast may also be marketed and sold as rapid- or quick-rise yeast. Enzymes and other additives are included to make the dough rise faster. With this yeast, you can skip the dough’s first rise and shape the loaves right after kneading. “Active” describes any dry yeast that needs to be activated before use, hence the warm water. You can use either. I used the active dry because it’s what I have on hand. 

The other thing to note is the pan you use. You can use a regular cast iron pan, or if you’re like me, and make your tortillas, you will want to use a comal. The comal is a Mexican style grill or griddle, and unlike a regular cast iron pan, it is thin. It heats up efficiently and retains the heat, making it a favorable tool for recipes that require high, stable heat. Hence, the perfect pan for naan!


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Easy Vegan Naan

  • Author: Stephanie Bosch
  • Prep Time: 30
  • Cook Time: 1-2 minutes
  • Total Time: 11 minute
  • Yield: 8 pieces 1x
  • Diet: Vegan

Scale

Ingredients

  • 1/2 cup warm water or vegan milk (not hot or it will kill the yeast)
  • 1 1/2 teaspoons dry active yeast 
  • 1 teaspoon organic vegan cane sugar
  • 2 1/2 cups unbleached all-purpose flour 
  • 1 teaspoon sea salt
  • 3/4 teaspoon baking powder
  • 3 cloves garlic, minced
  • 1/4 cup plain dairy-free yogurt or coconut cream
  • 2 tablespoons olive oil
  • Cilantro, minced

Instructions

  1. Measure warm water or milk, add yeast and sugar. Stir and set aside until foamy (about 10 minutes.)
  2. Meanwhile, add flour, salt, and baking powder to a large mixing bowl and whisk to combine.
  3. Once the yeast mixture is foaming, add the vegan yogurt or cream and oil, and stir to combine. Add to dry ingredients. I used a wooden spoon to stir – the dough will be sticky.
  4. Turn onto a floured surface (I used my countertop) and knead just enough flour to the dough to form into a loose ball (about 2-3 minutes). Add a bit more flour if too sticky. Alternatively, you can use a stand mixer with a dough hook. 
  5. Place back in mixing bowl and rub with a bit of oil, turn to coat.
  6. Cover with a damp towel or plastic wrap and set in a warm place for at least 2 hours (I put mine in the oven since my oven has a proof feature which sets the range to 100°.) You can also heat your oven to its lowest setting, turn off the heat, and put the bowl in the cooling oven. 
  7. Remove dough from bowl and turn onto a floured surface. Knead for 30 seconds (adding additional flour if sticky). Then divide into eight even pieces using a knife or pastry cutter. 
  8. Lightly knead each ball until it forms a loose ball and place it on parchment paper. Repeat until each piece of dough is formed into a ball. Cover with a towel and let rest for 10 minutes.
  9. Prep cilantro and/or other fresh herbs such as rosemary or thyme.
  10. When the dough has rested, begin heating a cast-iron pan (I used a comal) over medium heat.
  11. Roll out into an oval or circle with a rolling pin. Carefully flip dough and pat with a bit of water to prevent sticking to the pan. Press the garlic and herbs/cilantro into the dough until it sticks. Then place the wet-side down on the hot pan.
  12. Cook until the edges of the dough look dry and it’s beginning to bubble. Then flip the dough with a spatula and cook until the underside is brown. 
  13. Repeat until all naan is cooked. 
  14. Brush each flatbread with vegan butter; top with sesame seeds, minced garlic, or fresh herbs.
  15. Serve immediately.
  16.  

Baked Aloo Gobi with Potatoes

Baked Aloo Gobi with Potatoes

A few years ago, I taught a vegan Indian food class, and it sold out within a few days. Everyone loved the rich, spicy flavors of India, and this dish will not disappoint! You can make it quickly, and it perfect for these cold winter days!

Aloo Gobi is a simple dish made from cauliflower and potatoes originating in the North Indian Punjab region. (“Aloo” is Urdu for potato, while “gobi” means cauliflower).  There are generally two kinds of Aloo Gobi, one made with onions and tomatoes, and one without.   I love both, but this one is my favorite.

I loved using Asafetida in this dish because it makes Indian food taste, well, Indian! You can find it in most Indian or international grocery stores for around $4.00. When used properly, a pinch of asafetida supercharges every other spice in the pan, like salt but in a funkier way (and without any sodium).

This is a quick and easy weeknight meal that can easily be re-heated for lunch the next day! Although it is a stand alone dish, I love it served over curried lentils! I like to serve this dish with my easy garlic Naan, cilantro, and vegan yogurt!


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Baked Aloo Gobi with Potatoes

  • Author: Stephanie Bosch

Description

Easy and delicious, this Aloo Gobi makes a perfect weeknight meal!  


Scale

Ingredients

  • 2 medium russet potatoes, cut into 1” cubes
  • 1 medium head of cauliflower, cut into small florets
  • 1 medium onion, very finely chopped
  • 2 tablespoons olive oil
  • 1/2 teaspoon cumin seeds, toasted
  • 1 tablespoon ginger, thinly sliced
  • 1 tablespoon garlic, minced
  • 1 teaspoon ground turmeric
  • 1 teaspoon chili powder
  • 1 teaspoon ground coriander
  • ¾ teaspoon garam masala
  • ¾ teaspoon dried fenugreek leaves
  • Pinch of asafetida (optional, but recommended)
  • Pinch of cayenne (adjust according to preference)
  • 1 teaspoon salt, plus more for seasoning finished dish
  • 12 tablespoon fresh lime juice
  • ½ cup chopped cilantro leaves, chopped
  • Unsweetened vegan yogurt

Instructions

  1. Heat 2 tablespoons (or a solid glug) of oil in a large skillet or frying pan over medium-high heat. Add cumin seeds and fry until golden brown and beginning to pop. Reduce to medium heat and stir in onion. Cook until lightly browned. 
  2. Add the garlic and ginger and sauté for 1 minute until fragrant. Add the garam masala, coriander, chili powder, fenugreek leaves, turmeric, and cayenne, and asafetida, and stir to combine.
  3. Add potatoes and cauliflower to pan, and toss to coat.
  4. Spread mixture in a large stoneware or 3” ceramic baking dish.
  5. Bake at 400° F (204 C) for 20 mins, then cover with parchment and bake for another 15 mins or until tender. Taste and adjust salt and spices accordingly. Garnish with fresh cilantro, lime juice, and unsweetened vegan yogurt. 
  6. Serve over lentils or rice. 

Notes

*Be sure to dice your vegetables evenly, so they cook evenly. 

Baked Cherry Berry Oatmeal

Baked Cherry Berry Oatmeal

President’s Day weekend, I’m doing a 12.3-mile hike of Taum Sauk Peak in the St. Francois Mountains. It’s a small section of the larger 400 mile Ozark Trail. It’s also the highest peak in the state, coming in at just under 1,800 feet. It’s not the Rockies, but hey, a girl has to start somewhere! Anyway, my go-to pre-hike breakfast is always a hearty bowl of oatmeal. It’s filling and gives me a steady supply of energy, especially on the long hikes. As with most recipes, I always imagine how I can make them better. Hence, the Cherry Berry Baked Oatmeal, hearty enough to eat with a fork, it can be modified in an infinite number of ways. It’s great because I can wrap it in foil and eat it in the car. I like to top it with flaked coconut, a little drizzle of warmed maple syrup, and a dash of cinnamon! 

Many baked oatmeal recipes use eggs, which are used for two things- adding protein and binding all of the ingredients together. Some recipes also use applesauce or mashed banana, which are great for reducing the calories. Unfortunately, they also have reduced binding capacity. For this recipe, I opted to use the often overlooked, great at hiding in the background chia seed! Chia not only adds protein with minimal calories, but they are also an excellent binder. They’re loaded with antioxidants and omega-three fatty-acids! I added baking powder to lift this otherwise dense and sometimes hard to swallow dish! Trust me, my ability to speak has been rendered useless by oatmeal on more than one occasion! Insert wink emoji.

You can make this a year-round treat by adding other seasonal stone fruits, like apricots and plums! You can make it on Sunday and enjoy it for the rest of the week! It’s also a nice change-up for me from my typical fruit and vegetable smoothie. The truth is, subconsciously it’s my desire to make my house smell like cinnamon and baked fruit. Enjoy!


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Baked Cherry Berry Oatmeal

  • Author: Stephanie Bosch

Scale

Ingredients

  • 1 cup oat milk (or other plant-based milk)
  • 1 ½ cups warm water
  • 2 tablespoons of chia seeds
  • 2/3 cup firmly packed brown sugar (plus additional 1/3 cup)
  • 1/4 cup virgin coconut oil
  • 1 ripe banana, mashed
  • 3 cups old-fashioned whole oats
  • 1 teaspoon baking powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 3 cups cherries and mixed berries, fresh or frozen (divided in half)
  • 1/2 cup chopped walnuts or pecans
  • Vegan whipped cream

Instructions

  1. Preheat oven to 350°F (180°C, or gas mark 4). Mix the water and chia seeds in a liquid (glass) measuring cup and set aside.
  2. Place the oats, nuts, and 1 ½ cups of the cherry/berries in a medium mixing bowl.
  3. In a small saucepan, bring 2/3 cup brown sugar, banana, coconut oil, vanilla, and salt to a simmer over medium heat. Cook for 2-3 minutes or until the coconut oil has melted and ingredients are well combined. Remove from heat. Add chia mixture and milk, stir until incorporated.
  4. Add wet ingredients to dry oat mixture and stir until combined. Pour the mixture into a 9-inch round or square baking dish. Bake for 45 minutes, until oats are slightly golden.
  5. When oats are done, remove from oven and let cool, about 20 minutes. The oatmeal should be a little soft when you remove it and will firm up as it cools. 
  6. Meanwhile, while oats are cooling, add the remaining 1 ½ cups cherry/berries and 1/3 cup brown sugar to a medium saucepan. Over medium-low heat, simmer berries and brown sugar with a pinch of sea salt until berries break down and become syrupy, about 7-10 minutes.
  7. Serve hot berries over cooled oats and add additional toppings such as whipped cream, coconut flakes and pecans, if desired. Enjoy! 
  8.  

Notes

This oatmeal keeps well in the refrigerator for up to 5 days.   

This mixture can be stripped down into a no-bake, and made hike-thru friendly by subbing protein powder for milk and using dried fruit.  Also, skip the coconut oil and baking powder.  

Carla’s Creamy Asparagus Pea Soup

Carla’s Creamy Asparagus Pea Soup

My friend Carla asked me for this recipe the other day. I had made this soup for a cooking class once, and she loved it! However, the recipe has taken a few twists and turns since the class. Each time I make it, I think to myself, “It’s close, but no cigar.” I finally realized what was missing when I added a small jalapeño to the mix of roasted veggies!

 The soup is delicious, either hot or cold, and can be served as a winter warmer or cold as an early spring delight! Either way, you can’t go wrong. The other best part? It takes less than 30 minutes to make! You can leave the jalapeño if you like a little heat or remove it if you don’t.  Here you go Carla!


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Creamy Asparagus and Pea Soup

  • Author: Stephanie Bosch
  • Prep Time: 5
  • Cook Time: 20
  • Total Time: 25 minutes
  • Yield: 4 Cups 1x
  • Category: Soup
  • Diet: Vegan

Scale

Ingredients

  • 2 Tbsp olive or avocado oil
  • 12 ounces asparagus (1 large bundle) bottom of stocks, removed
  • 4 cloves garlic , peeled
  • 1 sweet Vidalia onion, peeled and quartered
  • 1 jalapeño, top and seeds removed
  • 10 fresh tarragon leaves, or 1/2 teaspoon dried tarragon
  • 10 ounces fresh or frozen peas (2 cups yield ~10 ounces)
  • 1 tsp Salt + 1/2 tsp Pepper
  • 1 cup cashew cream (can also use plant-based milk, just won’t be as creamy)
  • 4 cups vegetable broth (DIY or store-bought)
  • 12 Tbsp nutritional yeast (optional // for a slightly cheesy flavor)
  • 1/2 medium lemon (optional // juiced // for brightness)

    Instructions

    1. Preheat oven to 400°. 
    2. Prepare a parchment-lined baking sheet.
    3. In a medium bowl, add trimmed asparagus, quartered onion, garlic cloves, tarragon, and jalapeño. Toss with avocado oil.
    4. Add all ingredients to the baking sheet. *See Note
    5. Bake for 10 minutes, remove from oven, turn vegetables. Return to oven and bake for an additional 10 minutes. 
    6. When vegetables are done, reserve 8 asparagus tips.  Then and add remaining ingredients to a blender with the peas and half of the vegetable stock. Be sure to hold the blender lid when blending as the heat and pressure can build, and the top will fly off. (It’s happened). When mixed well, add purée to a dutch oven over medium heat. Then add remaining stock, nutritional yeast, salt, pepper, and cashew cream.  Simmer until warmed through.  Finish soup with lemon juice.   Taste for seasonings. 
    7. Serve with croutons and asparagus tips.

    Notes

    *I like to stack my tarragon and garlic pieces on top of the asparagus to keep them from having direct contact with pan.  It helps to prevent them from burning.  


    Nutrition

    • Serving Size: 4 cups
    • Calories: 298

    Kale Quinoa Bowl with Maple Sriracha Tofu

    Kale Quinoa Bowl with Maple Sriracha Tofu

    This bowl is easy and delicious! And as with most bowls, You can make it in a variety of ways. I loved the tofu in this one and made a little extra to nosh on later! This recipe is an adaptation of a New York Times recipe, and the only thing I swapped was the honey for the agave nectar. I know some vegans who still eat honey, but I prefer to leave my bee friends alone! I also cut the oil by 2/3, mixed the sriracha and honey to make a glaze, and then tossed in the tofu.

    This flavor bomb that can be ready in under 20 minutes! Great for a quick and hearty meal! Enjoy!


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    Kale Quinoa Bowl with Maple Sriracha Tofu

    • Author: Adapted from the New York Times by Stephanie Bosch

    Scale

    Ingredients

    • ½ cup quinoa, rinsed and drained
    • 2 tablespoons unseasoned rice vinegar
    • 1 ½ tablespoons white miso
    • 1 tablespoon mirin
    • 2 teaspoons toasted sesame oil
    • 2 tablespoons grapeseed oil
    • 1 tablespoon sriracha, plus more for drizzling
    • 1 (1-inch) piece fresh ginger, peeled and finely julienned or grated
    • 1 small bunch curly kale, ribs removed, leaves chopped (about 4 packed cups)
    • 1 (14-ounce) package extra-firm tofu, drained and cut into 3/4-inch cubes
    • 2 tablespoons Agave nectar, or maple syrup, for serving

    Instructions

    1. In a small saucepan, combine the quinoa with 3/4 cup water. Bring to a boil over high heat, then cover and cook over medium-low until the water is absorbed, 10 to 12 minutes. Turn off the heat and let sit for 10 minutes. Fluff it with a fork.
    2. Meanwhile, in a large bowl, whisk together the vinegar, miso, mirin, sesame oil, 2 tablespoons grapeseed oil and 1/2 teaspoon sriracha. Stir in the ginger.
    3. Add the kale, massage it with the dressing and set aside to marinate. Spoon the cooked quinoa onto the kale and toss to coat.
    4. In a nonstick skillet, heat the remaining 2 tablespoons grapeseed oil over medium. When the oil shimmers, cook the tofu, turning occasionally, until crisp on all sides, about 15 minutes. Transfer to a paper towel-lined plate to absorb any excess oil.
    5. In a medium-size bowl, mix 2 tablespoons of agave nectar and 1 tablespoon of sriracha together until combine.   Add tofu and coat well.  
    6. Toss tofu over the kale salad.

    Peanut Butter Banana Dog Treats

    Peanut Butter Banana Dog Treats

    My dog Milo loves his treats! Although he eats pretty much anything and everything, so I guess that’s not saying much! Well, while he may not care what he eats, I do. Have you ever looked at the ingredients on a bag of treats? Yikes! I bought a bag of peanut butter banana treats, thinking they were vegan, and I got home and realized there were things like maltodextrin, gelatin, caramel coloring, and even eggs. Eggs! I never even thought about eggs in a dog treat.

    The good thing is there are only three ingredients. They’re easy to make and will save you a lot of dough (all puns intended)! Seriously a bag of dog treats was $12.99. I made these with ingredients I already had at home! You can make them with either bananas or pumpkin puree. I made both. You could even use apple sauce but would have to adjust your flour a bit. They will keep for up to two weeks in the refrigerator.


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    Peanut Butter Banana Dog Treats

    • Author: Stephanie Bosch

    Scale

    Ingredients

    • 2 cups oat flour (you can also grind old fashioned oats into a fine powder)
    • 3/4 cup natural peanut butter
    • 2 ripe bananas (you can also use 1/2 cup pumpkin puree)

    Instructions

    1. Preheat oven to 350°.
    2. Line baking sheet with parchment paper or Silpat. 
    3. Mix ingredients in a bowl until a dough forms. (I used my hands) If the ingredients seem too dry, you can add more peanut butter one tablespoon at a time. If too wet, add more oat flour. 
    4. Cover bowl and refrigerate dough for 30 minutes. 
    5. Remove from refrigerator and roll mixture into 1/2″ thick rectangle. 
    6. Use a cookie cutter and cut dough into shapes. I used these
    7. Bake for 13-15 minutes, or until dough is brown around the edges. 
    8. Remove from oven and let cool completely. They will firm up when they cool. 
    9. Refrigerate and store in an airtight container for up to 2 weeks. 

    Notes

    You can double the recipe and freeze half of the treats.   They will keep in the the freezer for up to 3 months. 

    Peanut Butter Coconut Trail Mix Bars

    Peanut Butter Coconut Trail Mix Bars

    This year I have taken up trail-running and long-distance hiking. I’ve been a distance runner for nearly 20 years, but my passion for the pavement has been waining. Recently, however, I ran a very challenging half-marathon through the woods, and I’m hooked! I love being amongst the trees and am enjoying the challenge of climbing rough terrain and being completely present while I run or hike. But I am burning through the calories and often find myself losing steam around miles six or seven. Hence, the trail mix bar! It’s a significant energy boost, and these bad boys are DELICIOUS!

    The nice thing about these bars is that you can make them any way you want to. I created MY perfect version, and so far, everyone else loves them too! But feel free to get creative and make them with any nut butter, seed, or grain you choose! My husband loves raisins, but I do not, so I made him a batch of his own. One thing I would recommend keeping in the recipe is the coconut nectar. I chose coconut nectar because it has a low glycemic index and is minimally processed. They obtain the nectar directly from the tree, and since it’s not boiled, it doesn’t convert into fructose. It’s also loaded with iron and zinc and contains 17 different amino acids and antioxidants!

    I keep them refrigerated, but you don’t need to. Just store in a cool, dry place in an airtight container, and they should be good for up to a week!


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    Peanut Butter Coconut Trail Mix Bars

    • Author: Stephanie Bosch
    • Prep Time: 20
    • Total Time: 2-3 hours
    • Yield: 16 1x
    • Diet: Vegan

    Scale

    Ingredients


    Instructions

    1. Line the bottom of a 9×12″ baking dish with parchment paper. Be sure to have some extra hanging over the sides, making it easier to remove from the pan.
    2. In a food processor, add the almonds and cashews. Pulse until lightly chopped, and there are only a few if any large pieces are remaining. This step is essential. If you skip it your bars will not stick together.
    3. Pour mixture into a large bowl and stir in sunflower seeds, oats, flax, puffed cereal, and chocolate chips. Stir until combined. Set mixture aside.
    4. In a medium sauce pan, or microwave, add peanut butter, coconut oil, and coconut nectar. Melt and stir to combine. Allow mixture to cool for 2-3 minutes and then add to dry nut/oat mixture. Stir well to combine.  
    5. Add peanut butter mix to dry nut/oat mix and stir well to combine. 
    6. Spoon mixture onto prepared pan and use a spatula to smooth. Be sure to press mixture down firmly into the pan. You want it to be very compact. 
    7. Place bars into the refrigerator to chill for at least 2-3 hours, but preferably overnight. 
    8. When ready, cut bars into rectangles. Store in an air-tight container for up to a week at room temperature or two weeks in the refrigerator. 
    9.  

    Notes

    **Can also be frozen.  Layer cut bars in between layers of parchment paper and place in a freezer bag.  Freeze for up to 12 weeks.  Thaw at room temperature.  

    Keywords: Granola bars, vegan bars, trail mix

    Poke Bowl with Compressed Watermelon

    Poke Bowl with Compressed Watermelon

    Years ago, before a Cardinal’s baseball game, I went to a cool restaurant here in St. Louis called “Pieces.” They have hundreds of board games and tons of great vegan food options. After perusing through their superb vegan menu, I settled on their Midwest Poke Bowl. The taste was so delicious and complex, but not complicated! I was blown away by how well the simple combination of flavors came together. Anyway, a few days ago, the Post Dispatch had a Poke bowl on the cover of their “Let’s Eat” section, and it brought back the memory of the delicious bowl I had eaten at Pieces. It seemed like the perfect time to make my own.

    If you don’t know, Poke, pronounced “POH-keh,” is a two-syllable word that means “cut into chunks” in Hawaiian. The compressed watermelon replaces the traditional raw chunks of ahi tuna or octopus and is marinated and compressed in a delicious ginger sesame soy sauce. I used my vacuum sealer to compress the marinade into the watermelon. Why compress it? Because flavor, flavor, flavor is the key to this recipe! Compressing any porous food concentrates its flavor and adds a depth and dimension you wouldn’t get otherwise. If you don’t have a vacuum sealer or sous vide machine, you can use this method for compressing. 

    While some recipes use regular rice, I decided to use seasoned sushi rice with wakame or seaweed. I also topped the edamame with a Togarashi spice mix comprised of seaweed, orange zest, ginger, sesame seeds, and chili powder. The recipe is finished with sriracha aioli and black sesame seeds. It’s soooo yummy and healthy! One last thing! Be sure to make your watermelon and aioli ahead of time, as they needs time to sit and get happy!


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    Poke Bowl with Compressed Watermelon

    • Author: Stephanie Bosch
    • Prep Time: 30 minutes
    • Cook Time: 12 hrs
    • Total Time: 36 minute
    • Category: Bowl
    • Diet: Vegan

    Description

    This bowl is so delicious and satisfying.  It’s sure to become a staple in your culinary repertoire!!!  

    ***You will want to make the watermelon ahead of time, either the day before or at least 4-6 hours before use.  

    ****To save time, aioli can and should be made ahead of time.  


    Scale

    Ingredients

    Compressed Watermelon Poke:

    • 2 lbs of seedless watermelon, cut into 1” chunks
    • 1 Tbsp Coconut nectar, (or other vegan sweetener such as agave syrup)
    • 1” cube of fresh ginger, minced
    • 1 whole lemon zested, and 1/2 juiced (should be about 1 Tbsp of juice)
    • 1/4 cup seasoned rice vinegar
    • 1/4 cup liquid aminos (or other soy sauce)
    • 2 Tbsp sesame oil
    • 1 tsp black sesame seeds
    • 1 tsp salt

    Sushi Rice:

    • 2 cups sushi rice
    • water 
    • 1 tbsp wakame, or kombu (this is optional, but definitely builds the flavor profile)
    • 1/3 cup seasoned rice vinegar
    • 2 Tbsp vegan sugar
    • 1 tsp fine grain sea salt

    Sriracha Aioli:

    • 1/2 cup vegan mayonnaise 
    • 12 Tbsp sriracha (depending on heat preference)
    • 1 Tbsp lime juice
    • 1 clove garlic, minced
    • salt to taste

    Bowl:

    • 1 ripe avocado, peeled and sliced lengthwise into 1/8” slices
    • 1 red onion, minced
    • 1 cucumber, thinly sliced lengthwise, (I used a mandolin set a 1/8″)
    • 1 carrot, julienned (or, you can buy carrots pre-shredded)
    • 1 cup red cabbage, shredded
    • 10 oz bag edamame, cooked according to package directions
    • 2 Tbsp Togarashi spice mix for edamame, (or, 2 tsp red chili flakes)
    • French fried onions (optional)
    • Black sesame seeds
    • Lime, sliced into 6 wedges

    Instructions

    1. d all ingredients except the oils to a blender and blend on high speed until mixed well. Turn blender down to low speed and slowly add the oils until combined. 
    2. Add watermelon to a vacuum bag and compress using a vacuum sealer, sous vide machine or the ziplock method. Compress watermelon and seal the bag. Refrigerate overnight or for a minimum of 4-6 hours.

    Sushi Rice:

    1. Rinse rice very well under cold water, until water runs clear, about 2 minutes. This step is essential. Shake until almost dry.
    2. Cook rice according to package directions. I used my Instant Pot to cook the rice, and it works well. 
    3. Add wakame to rice and water before cooking. Again, this is optional but highly recommended. 
    4. While rice is cooking, add rice vinegar, sugar, and sea salt to a small saucepan and cook on medium-high heat until the mix reaches a soft boil and sugar and salt have fully dissolved. (You can also microwave).
    5. When rice is done cooking, spread evenly onto a baking sheet and let cool—drizzle rice with sushi vinegar. 

    Sriracha Aioli:

    Combine all ingredients in a measuring cup and refrigerate until ready to use. 

    Bowl:

    1. When ready to assemble, remove watermelon from the bag and reserve liquid.
    2. Add rice to a bowl and divide watermelon accordingly. 
    3. Add spice mix to cooked edamame.
    4. Divide avocado, onion, edamame, cabbage, carrots, and cucumber between bowls and drizzle with reserved liquid and aioli. 
    5. Top with black sesame seeds, french fried onions, lime wedge, and scallions. 
    6. Serve! 

    Keywords: Vegan Poke, Watermelon Poke

    Vegan Crab Cakes with Creole Ravigote

    Vegan Crab Cakes with Creole Ravigote

    Yesterday was my mother-in-law‘s birthday. She was born and raised in New Orleans, Louisiana, a city near and dear to my heart. We were supposed to go down for Mardi Gras in NOLA next month. But, because of Covid, we had to cancel our plans. So alas, if we can’t go to New Orleans, I thought it only appropriate to bring New Orleans to us. We started the evening with these delicious vegan crab cakes drizzled in a spicy Creole Ravigote! Our main was a Cornmeal Encrusted Tofu Po’ Boy with a Creamy Coleslaw! The key to this recipe is the hearts of palm! However, there is a lot of concern about the sustainability of hearts of palm, and for a good reason.

    The problem with hearts of palm.

    Harvesting the “heart of palm” kills most palms. So wild harvesting can very damaging if done on a widespread basis. The hearts of palm that I buy is the “Native Forest” brand. Here is a quote from their website—”Here we rely upon the Euterpe precatoria, or huasaí palm tree, which grows profusely throughout this vast Amazonian rainforest.

    Long term leases secure approximately 240,000 acres of pristine native forest for the wild hearts of palm ecological project, thereby protecting the land from any rain forest-destructive development. In addition to preserving the region’s ecology, this project brings needed employment to those who live deep in the Amazon basin, providing them the opportunity to work closer to their families and their ancestral homes.”

    But not all brands are as conscientious as Native Forest, and it’s best to check. The  Environmental Working Group’s page is an excellent resource for checking everything from sustainability, to child labor, as well as products that contain pesticides, GMO’s etc,

    So back to the recipe! The hearts of palm are a perfect replacement for crab meat. These little gems are crispy on the outside and flaky and moist on the inside. My mother in law (who is not vegan) was completely blown away! You can pan fry, air fry, or oven fry them, whatever your preference. Just be sure to heat your oven to the lowest setting and add them to the oven as you make them to keep them warm.


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    Vegan Crab Cakes with Creole Ravigote

    • Author: Stephanie Bosch
    • Prep Time: 30
    • Cook Time: 3-4 minutes
    • Total Time: 13 minute
    • Yield: 1012 cakes 1x
    • Category: Appetizer
    • Diet: Vegan

    Scale

    Ingredients

    CRAB CAKES 

    • 1 14-oz can chickpeas (reserve bean juice, aka aquafaba)
    • 1 14-oz cans hearts of palm, chopped into large pieces
    • 2 jalapenos, seeded and minced
    • 2 stalks celery, finely chopped
    • ½ sizeable red bell pepper, finely chopped
    • 3 scallions, sliced thin
    • ½ cup vegan mayonnaise
    • 2 Tbsp Old Bay seasoning
    • 1 Tbsp Creole (can also use spicy brown) mustard
    • ½ cup panko bread crumbs + ½ cup more for coating
    • Salt and pepper

     

    CREOLE RAVIGOTE

    • 3 Tbsp of Dijon mustard
    • 3 Tbsp of white wine vinegar
    • 2/3 cup vegan mayonnaise
    • 1 Tbsp of capers, chopped
    • 1 Tbsp of cornichons (pickles), chopped
    • 1 tsp each of dried parsley, chervil, and tarragon 
    • 1 Tbsp Creole mustard or coarse ground spicy brown mustard
    • 1 Tbsp prepared horseradish
    • 1 Tbsp of shallots, finely chopped
    • salt
    • pepper

    Instructions

    CRAB CAKES

    1. Place the chickpeas in a food processor and pulse. Don’t over process just enough to break them down.  Remove from food processor and set aside.
    2. Repeat process with hearts of palm. You want a crab-like texture. Do not over-process.  Remove and set aside.
    3. Dice jalapenos.
    4. Add chickpeas, hearts of palm, and jalapeños to a large bowl.  Add celery, bell pepper, and scallions.  Mix well to combine.
    5. In a separate bowl, whisk 1/4 cup of the reserved chickpea liquid until foaming – this will take a few minutes. Add all remaining ingredients except bread crumbs. Stir well to combine.
    6. Add liquid mixture to crab cake mixture and mix well. You may need to use your hands.  Add breadcrumbs and season with salt and pepper. 
    7. On a lined baking sheet, form the mixture into 2” balls and flatten with a spatula or your hand.
    8. Chill cakes, uncovered, for ½ hour to help set.
    9. Place the remaining ½ cup of panko in a shallow dish.
    10. Coat each cake with the remaining panko.  Lightly brush with remaining aquafaba. 
    11. Heat an oil-coated skillet on medium-high heat.
    12. Lightly pan fry for 3 minutes on each side. (You can also air fry for 10 minutes at 400°).
    13. Do this with the remaining mixture. I usually fit 4-5 patties on the skillet at a time. When they are cooked, transfer them to a plate covered with a paper towel.
    14. Serve with a dollop of the Ravigote. lemon wedge, and fresh greens.

    CREOLE RAVIGOTE

    1. In a small mixing bowl, mix together all of the ingredients until evenly combined.
    2. If you’re like me and you like your Ravigote sauce extra spicy, you can add cayenne pepper to taste.

    Notes

    Makes between 10-12 crab cakes.  

    Spinach and Mushroom Gnocchi with Cashew Béchamel

    Spinach and Mushroom Gnocchi with Cashew Béchamel

    Gnocchi is an Italian pasta made from potatoes. I love gnocchi, it’s so yummy, and there are some delicious freshly pre-made packages out there! Be sure to check, though, because some varieties do contain eggs. There are so many ways you can make it, too. In the spring, I love making it with fresh basil pesto and toasted pine nuts!

    This savory mushroom and spinach version is simmered in a rich and creamy Cashew Béchamel! It is a perfect weeknight meal taking only 20 minutes and a handful of ingredients! Yup! Folks will think you spent all afternoon on it! I won’t tell if you won’t! 😉 I will be working on a simple, from-scratch sweet potato gnocchi in the next week, so stay tuned!


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    Spinach and Mushroom Gnocchi with Cashew Béchamel

    • Author: Stephanie Bosch

    Scale

    Ingredients

    • 8 oz pack of organic Crimini mushrooms
    • 1 small onion, julienned
    • 1 clove garlic, minced
    • 6 oz spinach
    • 1 package of fresh Italian Gnocchi
    • 1 teaspoon each dried parsley, sage, thyme, and rosemary
    • 1/2 teaspoon salt
    • 1/2 teaspoon ground black pepper
    • 1 1/2 cups hot water
    • 1 cup raw unsalted cashews
    • 1 teaspoon garlic powder
    • 1 teaspoon salt
    • 1/2 teaspoon black ground pepper

    Instructions

    1. Add cashews to a sauce pan and boil for 10 minutes. Drain and set aside. 
    2. While cashews are boiling, clean mushrooms and cut into 1/2 slices.
    3. Peel and slice onion in half widthwise, and then Julienne. 
    4. Peel garlic clove, crush with the back of a knife and mince.
    5. Warm skillet over medium heat. When warm, add oil. When the oil has warmed to a shimmer, add onion and garlic. Sauté over medium heat until onions begin to soften, about 5 minutes. Add mushrooms. Sauté for 2-3 minutes. Add sage, parsley, thyme, and rosemary. Sauté until mushrooms have softened and onions are translucent. Add spinach and cook until spinach has wilted. Season with salt and pepper. Set aside. 
    6. In a medium saucepan, add gnocchi to boiling water and cook until gnocchi begins to float, about 3-5 minutes. 
    7. While the gnocchi is cooking, add cooked cashews to a blender with 1 1/4 cup water. Add garlic powder and salt. Blend until smooth. 
    8. When gnocchi is done, drain water and add to onion/mushroom mixture, add cashew béchamel sauce. Simmer over medium heat until sauce begins to thicken.  Taste for seasoning.  
    9. Serve warm!  
    10. Garnish with fresh parsley and vegan parmesan. 

    Curried Dal with Spinach and Sweet Potato

    Curried Dal with Spinach and Sweet Potato

    We are so fortunate to have the best Indian grocery store not too far from our house. There are aisles upon aisles of spices, rice, and about a hundred kinds of dal! Dal is often translated as “lentils” but refers to a split version of various lentils, peas, chickpeas (chana), kidney beans, and so on. If a pulse, or bean, is split in half, it is called a dal. So the chana dal that I used for this recipe is a split chickpea! 

    To me, the best part of this recipe was the addition of whole spices. Imagine how good your kitchen will smell while sautéing onions, cloves, a whole cinnamon stick, and cardamom. Delicious! You can use any green on hand, I just happened to have some spinach that needed to be used, but kale is a great option, too.

    This is an easy recipe for the Instant pot too. Use the sauté feature to cook the onions and spices. Then pick-up the recipe at step three and cook on high for 15 minutes. I cubed and browned my sweet potatoes before adding them to the lentils. If you don’t roast them or brown them first, you run the risk of them becoming mushy. 


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    Curried Dal with Spinach and Sweet Potato

    • Author: Stephanie Bosch
    • Prep Time: 5
    • Cook Time: 25
    • Total Time: 30 minutes
    • Yield: 68 cups 1x

    Description

    Curried dal is deliciously satisfying and super easy to make!  You will also have plenty of leftovers!  Serve with warmed naan or toasted bread. 


    Scale

    Ingredients

    • 1 pound dal
    • 3 green cardamom pods
    • 3 tablespoons coconut oil
    • 1 cinnamon stick
    • 3 whole cloves
    • 1 medium onion, halved and thinly sliced
    • 4 cloves garlic, crushed
    • 1 tablespoon peeled and grated ginger
    • 1 Serrano chile, stemmed and finely sliced
    • 1 sweet potato, peeled and cubed 
    • 1/3 cup yellow curry paste
    • 1/2 teaspoon ground turmeric
    • 10 oz fresh baby spinach
    • ½ teaspoon mustard seeds
    • 2 tablespoons unsweetened shredded coconut
    • 2 teaspoons kosher salt
    • 1 lime, juiced
    • 1 full 15 oz can full fat coconut milk
    • Rice
    • Garnish with yogurt, and cilantro, and smoked paprika

    Instructions

    1. Rinse the lentils in a strainer in cold water until the water runs clear, then place in a medium bowl, cover with water, and set aside. Using the side of a knife, carefully crack open the cardamom pods.
    2. Add 1 tablespoon of the coconut oil into a large pot over medium heat. When hot, add the cardamom pods, cinnamon stick, and cloves. Cook for about a minute, then add the onions. Cook for 10 minutes, stirring frequently until the onions are browning and soft. Add garlic, ginger, and chile and stir-fry for 1 to 2 minutes. Remove cinnamon stick. 
    3. Drain lentils and add to the pot; add turmeric, curry paste, and 4 1/4 cups of hot water. Turn the heat to high and bring to a boil. Once they are boiling, reduce the heat to low and simmer for 20 to 25 minutes, stirring occasionally, until the lentils are soft and creamy.
    4. While lentils are cooking, warm a skillet over medium heat. Add 1 tablespoon of coconut oil, and when shimmering, add sweet potatoes. Brown potatoes on all sides and cook until they are almost fork tender. Remove from pan and set aside. 
    5. In the same pan, add the remaining tablespoon of coconut oil over medium heat and, when shimmering, add the mustard seeds. When the seeds pop, add the reserved onion mixture and fry for 1 to 2 minutes. Add the spinach, shredded coconut, and 1/2 teaspoon of the salt—Cook for 1 minute. Add the lime juice and stir.
    6. When the lentils are soft and creamy, add the coconut milk and remaining salt.  Add spinach mixture and sweet potatoes—taste for seasoning.  Cook for 5 more minutes, or until potatoes have warmed through.  I added just a bit more curry paste to mine, but I like heat!  Serve in a bowl, and spoon over rice. Top with yogurt, cilantro, and smoked paprika.

    Potato Mushroom Galette

    Potato Mushroom Galette

    I’ve been on a French food kick lately. To me, the rich, flavorful, savory cuisine exists in a completely separate dimension in the food world. Every night for a week, I made a different dish, a Mushroom Bourguignon, a Ratatouille, and a Leak and White Bean Cassoulet. My final dish was this delicious Potato Galette. 

    Originating in Norman times – when it was known as a gale – the term galette simply refers to a ‘flat cake’ filled with either sweet or savory thinly sliced ingredients. However, depending on what part of France you’re in, it can mean something totally different. In Brittany, a galette saucisse is basically a crepe. The galette de rois, is a cake made for Epiphany, or the end of the Christmas season, and is made of two circles of puff pastry sandwiching a frangipane (almond-flavoured sweet pastry cream ) filling. Each comes with a crown and always has a trinket, called a fève, or bean, baked into it. This galette Bretton is essentially a pie made without a pan and uses fines herbs (pronounced feen), a mainstay of French cuisine, a blend of tarragon, chives, chervil, and parsley.


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