PECAN PESTO SPAGHETTI SQUASH WITH PEAS & KALE
PECAN PESTO SPAGHETTI SQUASH WITH PEAS & KALE
SERVES
1 medium (1kg / 32oz) spaghetti squash, halved lengthwise, seeds removed
Olive oil spray
Salt and black pepper to taste
1 tsp. olive oil
1 shallot, chopped
1 bunch (450g/ 12 to 16 oz.) kale, stems removed, chopped
1 1/2 cups green peas (fresh or thawed frozen)
Pepita Parmesan, optional
NUTRITIONAL VALUES
Calories: 120kcal
Fat: 9.7g (1.4g S.Fat)
Carbs: 6.9g
Protein: 2.6g
Sugar: 2.6g
Sodium: 6mg
METHOD
Preheat the oven to 400°F (200°C, or gas mark 6). Line a baking sheet with parchment paper or a silicone baking mat. Place the squash halves, cut side up, on a baking sheet. Spray the top with olive oil and season with salt and pepper. Bake for 35 to 45 minutes, or until the flesh can be easily separated with a fork. Remove from the oven and place on a cooling rack to cool.
Make the pesto while the squash roasts: In a food processor, combine all of the ingredients and process until mostly smooth (teeny chunks or pieces are fine), pausing to scrape the sides as needed. Keep it aside until you're ready to use it.
When the squash is cool enough to handle, tear the flesh into spaghetti-like strands with a fork.
In a large shallow saucepan over medium heat, heat the olive oil. Cook until the shallot is just translucent. Cook, stirring occasionally, until the kale, peas, and squash strands begin to wilt. Add the pesto sauce and mix well. If necessary, season with salt and pepper. Serve immediately, if desired topped with Pepita Parmesan. Refrigerate leftovers in an airtight container for up to 2 days.
Make the pesto while the squash roasts: In a food processor, combine all of the ingredients and process until mostly smooth (teeny chunks or pieces are fine), pausing to scrape the sides as needed. Keep it aside until you're ready to use it.
When the squash is cool enough to handle, tear the flesh into spaghetti-like strands with a fork.
In a large shallow saucepan over medium heat, heat the olive oil. Cook until the shallot is just translucent. Cook, stirring occasionally, until the kale, peas, and squash strands begin to wilt. Add the pesto sauce and mix well. If necessary, season with salt and pepper. Serve immediately, if desired topped with Pepita Parmesan. Refrigerate leftovers in an airtight container for up to 2 days.
VARIATIONS
Do you want some pasta? Substitute cooked pasta of your choice for the spaghetti squash. Rice is another good option. In either case, continue with the recipe to step 2, where you will make the pesto.
To make this oil-free, substitute low-sodium vegetable broth or water for the olive oil.
To make this oil-free, substitute low-sodium vegetable broth or water for the olive oil.
CHINESE CHICKPEA SALAD
CHINESE CHICKPEA SALAD
SERVES 4 TO 6 PORTIONS
1 tbsp. sesame oil
3 cups cooked chickpeas (or two 425g (15oz) cans, rinsed and drained)
3 tbsp. gluten-free tamari (use coconut aminos to be soy-free)
4 cups shredded napa cabbage (about 1 small head)
1 cup shredded red cabbage
1 cup grated carrots (3 or 4 large carrots)
1 cup toasted sliced almonds
1/2 cup sliced green onions (green and white parts)
One 283g (10oz) can mandarin oranges (preferably packed in juice, not syrup), rinsed and drained
One 227g (8oz) can sliced water chestnuts, rinsed, drained, and cut in half
Crispy rice crackers, crumbled
NUTRITIONAL VALUES
Calories: 591kcal
Fat: 19.6g (1.9g S.Fat)
Carbs: 81g
Protein: 28.4g
Sugar: 15.8g
Sodium: 83mg
METHOD
In a large shallow saucepan over medium heat, heat the sesame oil. Cook for a few minutes after adding the chickpeas. Cook, stirring occasionally, until the liquid has been absorbed by the tamari. Set aside for 5 minutes to cool.
To make the dressing, combine all of the ingredients in a small cup or bowl.
In a large mixing bowl, combine the napa cabbage, red cabbage, carrots, almonds, green onions, mandarin oranges, and water chestnuts. Toss in the chickpeas and dressing until well combined. Serve immediately with crumbled rice crackers on top.
To make the dressing, combine all of the ingredients in a small cup or bowl.
In a large mixing bowl, combine the napa cabbage, red cabbage, carrots, almonds, green onions, mandarin oranges, and water chestnuts. Toss in the chickpeas and dressing until well combined. Serve immediately with crumbled rice crackers on top.
RECIPE NOTES
You can prepare the chickpeas, salad (without the
almonds), and dressing ahead of time and store them separately. Just before serving, combine the three components, along with the almonds.
JACKFRUIT CARNITAS BURRITO BOWL
JACKFRUIT CARNITAS BURRITO BOWL
SERVES 4 PORTIONS
JACKFRUIT CARNITAS
One 567g (20oz) can jackfruit (packed in water or brine, not syrup), rinsed and drained
1 tbsp. olive oil
1/2 medium sweet onion, diced
2 garlic cloves, minced
1 chipotle chile in adobo sauce, chopped
1 tsp. dried oregano
1 tsp. ground cumin
1 tsp. ancho chile powder
1/2 tsp. ground coriander
1/2 tsp. paprika
1 1/2 cups low-sodium vegetable broth Juice of 1 lime
2 tbsp. maple syrup
Salt and black pepper to taste
NUTRITIONAL VALUES
Calories: 934kcal
Fat: 3.1g (6.5g S.Fat)
Carbs: 145.7g
Protein: 15.8g
Sugar: 8.2g
Sodium: 118mg
METHOD
Pull the jackfruit apart with your fingers or a fork until it resembles shredded meat. Don't be concerned about the seeds; they'll soften and break apart as they cook. Place aside.
In a large shallow saucepan or Dutch oven, heat the olive oil. Sauté the onion and garlic until the onion is translucent. 5 to 7 minutes, add the jackfruit and chipotle and cook, stirring occasionally, until the jackfruit begins to stick to the pan.
Stir in the oregano, cumin, ancho chile powder, coriander, and paprika until evenly distributed. Cook for approximately 2 minutes. Combine the broth, lime juice, and maple syrup in a mixing bowl. Bring to a boil, then turn down to a low heat. Cook for about 15 minutes, stirring occasionally, until the liquid has been absorbed and the jackfruit begins to stick to the pan. Remove from the heat and season with salt and pepper to taste.
Make the lime crema while the jackfruit is cooking: In a food processor, combine the crema ingredients and process until smooth, scraping down the sides as needed. Refrigerate until ready to use.
In a pot, combine the rice and beans (if you just cooked the rice, simply add the beans to the rice in the pot) and cook for a few minutes over medium heat, until heated through. Take the pan off the heat and stir in the cilantro, lime juice, salt, and pepper.
Fill four bowls with a handful of greens each to serve. To each bowl, add cilantro rice and beans, jackfruit carnitas, cherry tomatoes, and avocado. Drizzle each with lime crema and top with a heaping pile of relish. Serve right away.
In a large shallow saucepan or Dutch oven, heat the olive oil. Sauté the onion and garlic until the onion is translucent. 5 to 7 minutes, add the jackfruit and chipotle and cook, stirring occasionally, until the jackfruit begins to stick to the pan.
Stir in the oregano, cumin, ancho chile powder, coriander, and paprika until evenly distributed. Cook for approximately 2 minutes. Combine the broth, lime juice, and maple syrup in a mixing bowl. Bring to a boil, then turn down to a low heat. Cook for about 15 minutes, stirring occasionally, until the liquid has been absorbed and the jackfruit begins to stick to the pan. Remove from the heat and season with salt and pepper to taste.
Make the lime crema while the jackfruit is cooking: In a food processor, combine the crema ingredients and process until smooth, scraping down the sides as needed. Refrigerate until ready to use.
In a pot, combine the rice and beans (if you just cooked the rice, simply add the beans to the rice in the pot) and cook for a few minutes over medium heat, until heated through. Take the pan off the heat and stir in the cilantro, lime juice, salt, and pepper.
Fill four bowls with a handful of greens each to serve. To each bowl, add cilantro rice and beans, jackfruit carnitas, cherry tomatoes, and avocado. Drizzle each with lime crema and top with a heaping pile of relish. Serve right away.
VARIATIONS
If you prefer burritos (and who can blame you? ), fill a tortilla with all of these ingredients.
LAZY VEGAN CHILE RELLENO CASSEROLE
LAZY VEGAN CHILE RELLENO CASSEROLE
SERVES 3 TO 4 PORTIONS
Olive oil spray
6 canned whole green chiles (from three 4 oz. cans or the equivalent), rinsed and drained
1 corn tortilla, plus more for serving
One 397g (14oz) block extra firm tofu, drained
1/4 cup unsweetened non-dairy milk
1 tbsp. olive oil
1/3 cup unbleached all-purpose flour (or gluten-free flour blend)
2 tbsp. cornmeal (certified gluten- free if necessary)
1 tsp. baking powder
1 1/2 tsp. ground cumin
1 tsp. ground coriander
1 tsp. onion powder
1 tsp. garlic powder
1/2 tsp. salt
1/4 tsp. black pepper
Basic Cashew or Pepper jack
Cheese Sauce
Chopped fresh cilantro, optional Salsa, optional
NUTRITIONAL VALUES
Calories: 105kcal
Fat: 4.3g (0.6g S.Fat)
Carbs: 15.6g
Protein: 2.1g
Sugar: 0.5g
Sodium: 298mg
METHOD
Preheat the oven to 375°F (190°C, or gas mark 5). Lightly spray a 10-inch round pan with olive oil.
Cut the chiles in half lengthwise and remove any remaining seeds. Cut the halves in half lengthwise, then cut each strip in half crosswise. Place aside.
Using a sharp knife, cut the tortilla in half. then cut each half into approximately twelve strips Place aside.
In a food processor, combine the tofu, milk, and olive oil and process until smooth.
Whisk together the flour, cornmeal, baking powder, cumin, coriander, onion powder, garlic powder, salt, and pepper in a large mixing bowl. Stir in the pureed tofu until well combined. Combine the chiles and tortilla strips in a mixing bowl.
Spread the mixture in the prepared pan and drizzle with the cheese sauce (as much or as little as you like). Bake for 35 minutes, or until the mixture is firm. Remove from oven and set aside for 10 minutes before serving. Serve with cilantro and salsa (if using), as well as cooked corn tortillas (see the directions under Beer-Marinated Portobello Tacos with Avocado-Corn Salsa). Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.
Cut the chiles in half lengthwise and remove any remaining seeds. Cut the halves in half lengthwise, then cut each strip in half crosswise. Place aside.
Using a sharp knife, cut the tortilla in half. then cut each half into approximately twelve strips Place aside.
In a food processor, combine the tofu, milk, and olive oil and process until smooth.
Whisk together the flour, cornmeal, baking powder, cumin, coriander, onion powder, garlic powder, salt, and pepper in a large mixing bowl. Stir in the pureed tofu until well combined. Combine the chiles and tortilla strips in a mixing bowl.
Spread the mixture in the prepared pan and drizzle with the cheese sauce (as much or as little as you like). Bake for 35 minutes, or until the mixture is firm. Remove from oven and set aside for 10 minutes before serving. Serve with cilantro and salsa (if using), as well as cooked corn tortillas (see the directions under Beer-Marinated Portobello Tacos with Avocado-Corn Salsa). Leftovers can be stored in an airtight container in the refrigerator for 2 to 3 days.
BEER-MARINATED PORTOBELLO TACOS WITH AVOCADO-CORN SALSA
BEER-MARINATED PORTOBELLO TACOS WITH AVOCADO-CORN SALSA
SERVES 8 TACOS
1 1/2 cups vegan pale or blonde ale
Juice of 1 lime
1 tsp. ground cumin
1/2 tsp. garlic powder
4 portobello mushrooms, stemmed, gills scraped, cut into 1- inch slices
Sunflower oil, for cooking
6 to 8 corn tortillas (or small flour tortillas)
NUTRITIONAL VALUES
Calories: 207kcal
Fat: 14.8g (3.1g S.Fat)
Carbs: 18g
Protein: 6.6g
Sugar: 2.4g
Sodium: 177mg
METHOD
In a shallow baking dish, combine the beer, lime juice, cumin, and garlic powder. Toss in the portobello strips until evenly coated. Marinate the strips for 30 minutes, turning them over every 10 minutes.
Make the salsa while the portobello strips are marinating: In a mixing bowl, combine all of the ingredients, cover, and chill until ready to use.
Over medium heat, heat a large frying pan, preferably cast iron. Add a couple of teaspoons of oil and tilt the pan to coat the bottom evenly. Cook for 10 to 15 minutes, turning every few minutes, until the portobello strips are tender and slightly charred and most of the liquid has been absorbed. Cover the strips with aluminum foil and place them on a plate or bowl. Repeat with the remaining strips and a couple more teaspoons of oil in the pan.
Melt butter in a griddle or frying pan over medium heat (or just clean the pan you cooked the portobello strips in and reuse it). Cook the tortillas for 30 to 60 seconds on each side, then place them on a plate and cover with aluminium foil.
To serve, wrap a tortilla around a few portobello strips and top with the avocado-corn salsa. Leftovers can be stored in separate airtight containers in the fridge for up to 4 days.
Make the salsa while the portobello strips are marinating: In a mixing bowl, combine all of the ingredients, cover, and chill until ready to use.
Over medium heat, heat a large frying pan, preferably cast iron. Add a couple of teaspoons of oil and tilt the pan to coat the bottom evenly. Cook for 10 to 15 minutes, turning every few minutes, until the portobello strips are tender and slightly charred and most of the liquid has been absorbed. Cover the strips with aluminum foil and place them on a plate or bowl. Repeat with the remaining strips and a couple more teaspoons of oil in the pan.
Melt butter in a griddle or frying pan over medium heat (or just clean the pan you cooked the portobello strips in and reuse it). Cook the tortillas for 30 to 60 seconds on each side, then place them on a plate and cover with aluminium foil.
To serve, wrap a tortilla around a few portobello strips and top with the avocado-corn salsa. Leftovers can be stored in separate airtight containers in the fridge for up to 4 days.
DOUBLE-DOUBLE CHEESEBURGER
DOUBLE-DOUBLE CHEESEBURGER
SERVES 4 PORTIONS
1 tsp. olive oil
1/2 medium yellow onion, chopped
2 garlic cloves, minced
227g (8oz) cremini mushrooms (or button mushrooms), sliced
2 cups cooked lentils
2 tbsp. liquid aminos (or gluten-free tamari; use coconut aminos to be soy- free)
2 tbsp. nutritional yeast
1 tbsp. vegan Worcestershire sauce (gluten-free and/or soy-free if necessary), optional
1 tsp. ground cumin
1 tsp. dried parsley
1/2 tsp. smoked paprika
1/2 tsp. salt
Black pepper to taste
1 cup rolled oats (certified gluten-free if necessary), plus more if needed
1/2 cup quinoa flour
3 tbsp. almond flour
2 tbsp. flax meal
4 vegan burger buns (gluten-free if necessary)
Basic Cashew Cheese Sauce
NUTRITIONAL VALUES
Calories: 682kcal
Fat: 10.6g (0.9g S.Fat)
Carbs: 102.8g
Protein: 33.8g
Sugar: 3.8g
Sodium: 1069mg
METHOD
Preheat the oven to 375°F (190°C, or gas mark 5) . Line a baking sheet with parchment paper or a silicone baking mat.
In a large frying pan over medium heat, heat the oil. Sauté the onion, garlic, and mushrooms for 4 to 5 minutes, or until the mushrooms are tender and the onions are translucent. Transfer to a food processor after removing from the heat. Combine 1 cup lentils, liquid aminos, nutritional yeast, Worcestershire sauce (if using), cumin, parsley, paprika, salt, and pepper in a mixing bowl. Pulse until everything is well combined and the pieces are all about the same size.
Transfer to a large mixing bowl. Mix in the rest of the lentils, oats, quinoa flour, almond flour, and flax meal until a thick dough forms. Add more oats if it's too liquid. If it's too dry, add a tablespoon of water at a time until it's no longer crumbly. When squeezed, it should hold together without crumbling.
Form the mixture into 8 patties with your hands and place them on a baking sheet. Bake for 20 minutes, flipping halfway to ensure even cooking. Drizzle the cheese sauce over the tops and bake for 5 minutes more.
Spread ketchup, mustard, mayonnaise, and/or relish on the top and bottom halves of the buns before assembling. Stack two patties on top of lettuce on the bottom bun. As desired, garnish the patties with tomato, red onion, and/or pickles. Serve right away. Burgers can be stored in an airtight container in the fridge for 4 to 5 days.
In a large frying pan over medium heat, heat the oil. Sauté the onion, garlic, and mushrooms for 4 to 5 minutes, or until the mushrooms are tender and the onions are translucent. Transfer to a food processor after removing from the heat. Combine 1 cup lentils, liquid aminos, nutritional yeast, Worcestershire sauce (if using), cumin, parsley, paprika, salt, and pepper in a mixing bowl. Pulse until everything is well combined and the pieces are all about the same size.
Transfer to a large mixing bowl. Mix in the rest of the lentils, oats, quinoa flour, almond flour, and flax meal until a thick dough forms. Add more oats if it's too liquid. If it's too dry, add a tablespoon of water at a time until it's no longer crumbly. When squeezed, it should hold together without crumbling.
Form the mixture into 8 patties with your hands and place them on a baking sheet. Bake for 20 minutes, flipping halfway to ensure even cooking. Drizzle the cheese sauce over the tops and bake for 5 minutes more.
Spread ketchup, mustard, mayonnaise, and/or relish on the top and bottom halves of the buns before assembling. Stack two patties on top of lettuce on the bottom bun. As desired, garnish the patties with tomato, red onion, and/or pickles. Serve right away. Burgers can be stored in an airtight container in the fridge for 4 to 5 days.
ULTIMATE TWICE-BAKED POTATOES
ULTIMATE TWICE-BAKED POTATOES
SERVES 4 PORTIONS
4 large russet potatoes, scrubbed and dried
Olive oil spray
227g (8oz) cremini mushrooms (or button mushrooms), sliced
2 tbsp. vegan butter (soy-free if necessary)
1/2 cup unsweetened non-dairy milk (soy-free if necessary)
1 tsp. dried thyme
1 tsp. dried parsley
1 tsp. onion powder
1 tsp. garlic powder
Salt and black pepper to taste
3/4 cup chopped green onions (green and white parts)
Smoked Gouda Cheese Sauce
Quick Bacon Crumbles
NUTRITIONAL VALUES
Calories: 320kcal
Fat: 2.7g (0.6g S.Fat)
Carbs: 63.4g
Protein: 11.6g
Sugar: 6.3g
Sodium: 220mg
METHOD
Preheat the oven to 400°F (200°C, or gas mark 6). Use parchment paper or a silicone baking mat to line a baking sheet. Place the potatoes on a baking sheet and pierce them four times with a fork to create holes for steam to escape. Olive oil should be sprayed on them. Bake for 1 hour, then remove from oven and set aside to cool. Reduce the heat to 350°F (180°C, or gas mark 4).
Preheat a large frying pan over medium heat while the potatoes bake. Brown the mushroom slices for 10 to 12 minutes, stirring occasionally. They should be tender and golden brown when done. Set aside after removing from the heat.
When the potatoes are cool enough to handle, cut them in half lengthwise. Scoop the insides of each half into a large bowl with a spoon, leaving a very thin layer close to the skin to help the skin hold its shape. Mash the potatoes until they are mostly smooth but still have small chunks. Stir in the butter, milk, thyme, parsley, onion powder, garlic powder, salt, and pepper. Fold in the mushrooms and 1/2 cup of the green onions.
Return the mixture to the hollowed-out skins. Return them to the oven for another 20 minutes of baking. Take the dish out of the oven. Drizzle the cashew cheese over each potato, then top with the bacon crumbles and remaining green onions. Serve right away. Refrigerate any leftovers in an airtight container for 1 to 2 days.
Preheat a large frying pan over medium heat while the potatoes bake. Brown the mushroom slices for 10 to 12 minutes, stirring occasionally. They should be tender and golden brown when done. Set aside after removing from the heat.
When the potatoes are cool enough to handle, cut them in half lengthwise. Scoop the insides of each half into a large bowl with a spoon, leaving a very thin layer close to the skin to help the skin hold its shape. Mash the potatoes until they are mostly smooth but still have small chunks. Stir in the butter, milk, thyme, parsley, onion powder, garlic powder, salt, and pepper. Fold in the mushrooms and 1/2 cup of the green onions.
Return the mixture to the hollowed-out skins. Return them to the oven for another 20 minutes of baking. Take the dish out of the oven. Drizzle the cashew cheese over each potato, then top with the bacon crumbles and remaining green onions. Serve right away. Refrigerate any leftovers in an airtight container for 1 to 2 days.
CHEESE-STUFFED MEATBALLS
CHEESE-STUFFED MEATBALLS
SERVES 4 PORTIONS
1 tsp. olive oil
1/2 cup chopped yellow onion
2 garlic cloves, minced
227g (8oz) cremini mushrooms (or button mushrooms), diced
One 425g (15oz) can red beans, rinsed and drained
1/4 cup chopped fresh parsley
3/4 cup vegan panko bread crumbs (gluten-free if necessary), plus more if needed
2 tbsp. nutritional yeast (or use more bread crumbs)
2 tbsp. liquid aminos (use coconut aminos to be soy-free)
1 1/2 tsp. dried basil
1 1/2 tsp. dried oregano
Salt and black pepper to taste
Smoked Gouda Cheese Sauce, Melty
Variation
340g (12oz) spaghetti or other pasta (gluten-free if necessary), optional
4 cups Sun-Dried Tomato Marinara Sauce (or store-bought vegan marinara sauce)
NUTRITIONAL VALUES
Calories: 402kcal
Fat: 4.7g (0.8g S.Fat)
Carbs: 73g
Protein: 18g
Sugar: 3.2g
Sodium: 297mg
METHOD
In a large shallow saucepan over medium heat, heat the olive oil. Sauté the onion, garlic, and mushrooms until the mushrooms are golden and tender and the onions are translucent. Take the pan off the heat. Transfer to a food processor with the beans and parsley and pulse until combined and the mixture is mostly uniform but still chunky.
Combine the bread crumbs, nutritional yeast, liquid aminos, basil, oregano, salt, and pepper in a large mixing bowl. To ensure that the mixture is thoroughly combined, stir with a spoon or your hands. When squeezed, it should stay together. Add more bread crumbs if it's still too wet.
Preheat the oven to 375°F (190°C, or gas mark 5). Line a baking sheet with parchment paper or a silicone baking mat.
1 tablespoon of the mixture should be rolled into a ball. Make a small hole in the center with your finger and shape the mixture into a tiny "bowl." Fill the "bowl" with 1/2 to 3/4 teaspoon of the cheese sauce. Take another tablespoon of the meatball mixture and roll it into a ball, then flatten it slightly to form a "dome." Place the dome on top of the meatball bowl, then seal the edges with your fingers and shape it back into a ball. Repeat with the remaining mixture on the baking sheet.
Bake for 30 to 35 minutes, flipping once halfway through.
Cook the pasta (if using) while the meatballs are in the oven: Bring a large pot of water to a boil over high heat and add the pasta. Cook until al dente according to package directions. Set aside after draining.
While the meatballs are baking, heat the marinara sauce.
Serve the meatballs alone, with sauce, or on top of the pasta. Meatballs and sauce can be stored in an airtight container in the fridge for 3 to 4 days.
Combine the bread crumbs, nutritional yeast, liquid aminos, basil, oregano, salt, and pepper in a large mixing bowl. To ensure that the mixture is thoroughly combined, stir with a spoon or your hands. When squeezed, it should stay together. Add more bread crumbs if it's still too wet.
Preheat the oven to 375°F (190°C, or gas mark 5). Line a baking sheet with parchment paper or a silicone baking mat.
1 tablespoon of the mixture should be rolled into a ball. Make a small hole in the center with your finger and shape the mixture into a tiny "bowl." Fill the "bowl" with 1/2 to 3/4 teaspoon of the cheese sauce. Take another tablespoon of the meatball mixture and roll it into a ball, then flatten it slightly to form a "dome." Place the dome on top of the meatball bowl, then seal the edges with your fingers and shape it back into a ball. Repeat with the remaining mixture on the baking sheet.
Bake for 30 to 35 minutes, flipping once halfway through.
Cook the pasta (if using) while the meatballs are in the oven: Bring a large pot of water to a boil over high heat and add the pasta. Cook until al dente according to package directions. Set aside after draining.
While the meatballs are baking, heat the marinara sauce.
Serve the meatballs alone, with sauce, or on top of the pasta. Meatballs and sauce can be stored in an airtight container in the fridge for 3 to 4 days.
HOT FUDGE ICE CREAM SUNDAES
HOT FUDGE ICE CREAM SUNDAES
SERVES 8 PORTIONS
VANILLA ICE CREAM
1 1/2 cups raw cashews, soaked in warm water for 1 hour and drained, water discarded
One 383g (13.5oz) can coconut milk
1/2 cup maple syrup
1 tbsp. arrowroot powder
2 tbsp. grapeseed oil (or sunflower oil)
1 1/2 tsp. vanilla powder
1 tsp. vanilla extract
1/4 tsp. salt
NUTRITIONAL VALUES
Calories: 430kcal
Fat: 33g (17.9g S.Fat)
Carbs: 33.9g
Protein:6.2g
Sugar: 21.4g
Sodium: 172mg
METHOD
To make the ice cream : In a blender, combine the cashews, coconut milk, maple syrup, arrowroot, oil, vanilla powder, vanilla extract, and salt. Blend until completely smooth. Refrigerate for 2 hours, or until completely chilled.
Follow the manufacturer's instructions for processing in your ice cream maker. Transfer the ice cream to a glass or metal bowl once it has reached the consistency of thick, soft-serve. Cover the bowl with plastic wrap after placing a piece of parchment paper on top of the ice cream to prevent contact with air (and thus reducing freezer burn). Before serving, place the ice cream in the freezer for at least 3 or 4 hours. Allow the ice cream to soften for about 5 minutes before serving.
To make the hot fudge : Melt the chocolate in a double boiler or a heatproof bowl set over a pan of boiling water until completely smooth, stirring frequently. In a medium mixing bowl, combine the coconut milk, cocoa powder, sugar, coconut oil, arrowroot, and salt while the chocolate melts.
Slowly whisk the milk mixture into the melted chocolate and stir for 1 to 2 minutes, or until heated through. Take the pan off the heat. If you make this ahead of time, once it has cooled, store it in an airtight container in the refrigerator. It will become very thick and must be reheated before serving.
Prepare all the toppings you intend to serve. To assemble, scoop as much ice cream as desired into a bowl, drizzle with hot fudge, and top with desired toppings.
Follow the manufacturer's instructions for processing in your ice cream maker. Transfer the ice cream to a glass or metal bowl once it has reached the consistency of thick, soft-serve. Cover the bowl with plastic wrap after placing a piece of parchment paper on top of the ice cream to prevent contact with air (and thus reducing freezer burn). Before serving, place the ice cream in the freezer for at least 3 or 4 hours. Allow the ice cream to soften for about 5 minutes before serving.
To make the hot fudge : Melt the chocolate in a double boiler or a heatproof bowl set over a pan of boiling water until completely smooth, stirring frequently. In a medium mixing bowl, combine the coconut milk, cocoa powder, sugar, coconut oil, arrowroot, and salt while the chocolate melts.
Slowly whisk the milk mixture into the melted chocolate and stir for 1 to 2 minutes, or until heated through. Take the pan off the heat. If you make this ahead of time, once it has cooled, store it in an airtight container in the refrigerator. It will become very thick and must be reheated before serving.
Prepare all the toppings you intend to serve. To assemble, scoop as much ice cream as desired into a bowl, drizzle with hot fudge, and top with desired toppings.
JUST FRIES
JUST FRIES
SERVES AS MUCH AS YOU WANT
Olive oil spray
1 russet potato per person (or 1/2 potato per person if using as a side dish), peeled
Salt and black pepper to taste
Garlic powder, optional
Vegan sauces (such as ketchup, barbecue sauce, mustard, or ranch dressing; gluten-free, nut- free, and/or soy-free if necessary), for dipping
NUTRITIONAL VALUES
Calories: 124kcal
Fat: 2.9g (0.6g S.Fat)
Carbs: 21.6g
Protein: 3.5g
Sugar: 2.3g
Sodium: 188mg
METHOD
Preheat the oven to 450°F (230°C, or gas mark 8). Line baking sheets with aluminium foil—do the math—you can fit about 2 potatoes per baking sheet. Spray the foil lightly with olive oil.
Each potato should be cut into similar-sized strips or wedges. It's critical that they're all the same size so that they cook evenly.
Arrange the fries on the baking sheets that have been prepared. Drizzle a light layer of olive oil over the fries. Season with salt, pepper, and garlic powder (if using). Toss to coat and reposition the slices on the sheet so they don't touch (as much as possible). This will help them crisp up.
Bake for 25–30 minutes, flipping halfway through to ensure even cooking. They're done when the outside is crispy and lightly browned but still easily pierced with a fork. Remove from the oven and immediately serve with your preferred dipping sauce (s).
Each potato should be cut into similar-sized strips or wedges. It's critical that they're all the same size so that they cook evenly.
Arrange the fries on the baking sheets that have been prepared. Drizzle a light layer of olive oil over the fries. Season with salt, pepper, and garlic powder (if using). Toss to coat and reposition the slices on the sheet so they don't touch (as much as possible). This will help them crisp up.
Bake for 25–30 minutes, flipping halfway through to ensure even cooking. They're done when the outside is crispy and lightly browned but still easily pierced with a fork. Remove from the oven and immediately serve with your preferred dipping sauce (s).
RECIPE NOTES
If you're in a hurry, you don't have to peel the potatoes, but it makes a big difference in flavor and texture.
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Operations Insider - the home of the Vegan Manager
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When we cook we are listening to the Blinkist* summaries - because it’s simply the best and you learn while having fun cooking.
* = Affiliate Link