White Bean Hummus with Fresh Thyme and Basil

Recipe from eat, drink & be vegan. wheat-free, gluten-free, soy-free, oil-free option

The fresh thyme and basil add a fresh and vibrant taste to this hummus. The pureed cannellini beans are creamy white, which together with the green flecks from the fresh herbs, make this hummus pretty to look at... and scrumptious to eat!

2 cups cooked cannellini (white kidney) beans (drained and rinsed if using canned beans)
1 tbsp freshly squeezed lemon juice
2 tbsp tahini
1 small to medium clove garlic, sliced
1 – 2 tbsp extra-virgin olive oil (optional, see note)
2 tbsp red wine vinegar (see note)
½ tsp dijon mustard
½ tsp sea salt
2½ - 3 tsp fresh thyme, roughly chopped
¼ cup fresh basil, torn or roughly chopped
1-2 tbsp water (may not need, just to thin dip as desired)
freshly ground black pepper to taste

In a food processor, combine all ingredients except water, thyme, and basil. Purée until smooth, gradually adding water as desired to thin dip and scraping down sides of bowl as needed. Add thyme and basil and purée briefly to incorporate ingredients.  Makes about 2 1/2 cups.

Notes:
1) This dip tastes lovely even with just 1 tbsp extra virgin olive oil.  But, you can omit it altogether for an oil-free version.

2) I have used a raspberry-flavored red wine vinegar in place of the lemon juice in this dip, and it adds a beautiful flavor.

3) You can make this dip look very elegant. As described in the chapter introduction, pipe the dip into mini-bell peppers (cut in half), halved grape tomatoes, or endive leaves. Alternatively, spread it thinly on slices of bread with a layer of “shaved” cucumber (using a vegetable peeler to remove thin strips lengthwise off cucumber, before reaching the seedy portion). Cut crusts off bread and slice in strips or cut in shapes with cookie cutters.

Peanut Passion Sauce

Recipe from eat, drink & be vegan.

This sauce is a must in your recipe repertoire. You can alternate nut butters, using peanut, cashew, or almond butter for variety, and it is big on flavors with ginger, garlic, and the vibrant kick of fresh lime juice. This makes an easy, quick dinner tossed with cooked noodles and vegetables, but can also be served many other ways, including over grains, tossed into cold salads, or served as a dip!

MAKES ABOUT 1 CUP.

1/2 cup natural smooth peanut butter (see note)
3 tbsp tamari
1 tbsp ginger, peeled and cut in small chunks (see note)
2 medium cloves garlic, halved (see note)
1/8 tsp sea salt
1/8 tsp crushed red pepper flakes (or more if you like the ‘heat’!)
3 1/2 tbsp freshly squeezed lime juice (zest lime before juicing, see below)
2 1/2 tbsp agave nectar
2 tsp lime zest (see note)
1 tbsp toasted sesame oil
1/4 cup fresh cilantro, chopped (optional)
warm or hot water, plain non-dairy milk, or light coconut milk (to thin sauce as desired, see note)
In a food processor, blender, or with a handblender and a deep cup, combine all ingredients except cilantro and water or milk and purée until smooth, scraping down sides of bowl as needed. (If not using a processor, first grate garlic and ginger, then whisk all ingredients together in a large bowl.) If serving as a dip, keep sauce thick. Stir in cilantro, or use as a garnish. If using sauce to toss with soba noodles, steamed vegetables, or to drizzle on grains or greens, add water or plain non-dairy milk to thin as desired, and use fresh cilantro as garnish (see notes).

Notes:

1) You can substitute almond or cashew butter in place of peanut butter for variety, or if peanut allergies are a concern.

2) If using this sauce as a dip for raw veggies, you can reduce the garlic and ginger to taste so the heat won’t be as intense.

3) For soba noodles: Using an 8-oz (230-g) package of noodles, toss ¾ cup Peanut Passion Sauce and ¼ - 1/3 cup plain non-dairy milk or light coconut milk (or a combination of milk and water) with cooked noodles. After noodles sit, you may need to add more milk or water, since they will absorb sauce. Add steamed broccoli or other veggies, top with cilantro, and serve with lime wedges for squeezing.

4) To make an instant bean dip: Purée ¾–1 cup white beans or chickpeas with ¼ - 1/3 cup Peanut Passion Sauce. Add 1–2 tsp lime juice to taste, and 2–3 tsp water to thin, and 1 extra tsp sesame oil if desired. Sprinkle with cilantro and serve.

Sun-Dried Tomato Pesto with Toasted Almonds & Pine Nuts

photo credit: meet-the-wikos.com

Recipe from eat, drink & be vegan wheat-free, gluten-free, soy-free

This is one of the easiest pestos to make, and its flavor is by no means sacrificed by its simplicity! My preference it to use lots of the pesto to generously coat the noodles, but feel free to use more pasta to spread out the sauce to your liking. Serve with salad or lightly steamed or broiled veggies (e.g. asparagus, broccolini, green beans). Also pair with Pizza Focaccia, p. 63 from ed&bv, for a fabulous bread accompaniment.

MAKES 4–5 SERVINGS.

11/8–1¼ cups oil-packed sun-dried tomatoes, drained to remove excess oil
2 medium cloves garlic, quartered
1 tbsp capers
¾ cup water
1 tbsp extra-virgin olive oil (optional)
½ tsp pure maple syrup or agave nectar
1/8 tsp (rounded) sea salt
freshly ground black pepper to taste
1/3 cup toasted slivered almonds
1/8 cup toasted pine nuts
½ cup fresh basil or parsley leaves
¾–1 lb (340–450-g) dry whole-grain pasta (see note for wheat-free/gluten-free)
olive oil (for finishing)
fresh basil leaves, shredded (for garnish)
toasted pine nuts (for garnish)

In a food processor, combine sun-dried tomatoes, garlic, and capers and purée, scraping down sides of bowl as needed. Add water, oil, agave nectar, salt, and pepper and purée again until fairly smooth. Add almonds, pine nuts, and basil and blend, keeping some texture.
Cook pasta according to package directions. Once pasta is almost done, remove 1 cup of pasta water and reserve. Drain pasta (do not rinse!) and immediately toss in pesto. If pasta seems dry, add some pasta water, 1 tbsp at a time. Season with salt and pepper is desired. Serve with a
drizzle of oil, and garnish with basil and pine nuts if desired.

Notes:

1) For a wheat-free or gluten-free dish, use a wheat-free pasta (ex: kamut, spelt) or gluten-free pasta (brown rice, quinoa).

2) If you have extra pesto left over, spread it on sandwiches or pizza crusts (amazing!), dollop on baked white or sweet potatoes, or mash into baked tempeh or tofu for a pita sandwich filling.

Recipe copyright Dreena Burton; eat, drink & be vegan.

Cashew Banana Ice Cream

photo credit: alaskavegan.wordpress.com

From eat, drink & be vegan.  wheat-free, gluten-free, soy-free, oil-free

3 cups frozen sliced bananas (4–5 medium bananas) (see notes)
1/3 - ½ cup cashew butter (raw cashew butter is especially good; also try a combo of almond butter and macadamia nut butter)
1/8 tsp sea salt
2-4 tbsp pure maple syrup (sweeten as desired; see note)

In a food processor, process bananas until they are roughly chopped. Add cashew butter, salt, and syrup (starting with 2-3 tablespoons) and purée until very smooth, scraping down sides of bowl as needed. Taste test, adding remaining syrup if desired. Serve immediately, and store leftovers in the freezer. (This ice cream freezes well, being easy to scoop again within a few minutes after removing from the freezer. In fact, I prefer to freeze it to reharden the ice cream somewhat before digging in!)

Notes:

1) When I have overripe bananas, I slice them, measure 3 cups to a container or ziploc bag, then store in the freezer so they are readily available to make this ice cream.

2) The more overripe your bananas, the sweeter this ice cream will be. Also, softer ice cream is sweeter to our tastebuds than hard, frozen ice cream, so you can adjust sweetness to taste with the maple syrup. (don't omit the salt, it enhances the sweetness and also rounds out the overall flavors.)

3) You can modify this ice cream as you like. I prefer the simplicity of bananas and cashews, but you could add vanilla extract (or paste), almond extract, cinnamon, and/or nutmeg. Also, try pulsing in some raw cashews or macadamia nuts, or some chocolate chips.

Acai Antioxidant Smoothie

From eat, drink & be vegan.  wheat-free, gluten-free, soy-free, oil-free


Acai ("ah-sigh-ee") is an antioxidant-abundant berry that is also a source of protein and omega fatty acids. Acai has a unique berry-cocoa flavor, and combines beautifully with the frozen blueberries and cocoa powder which also happen to be antioxidant-rich foods! You'll be glowing after enjoying this nutritional powerhouse smoothie!

1 1/2 cups plain or vanilla non-dairy milk
1/2 cup frozen blueberries
1/2 cup frozen sliced bananas (see note)
1 tbsp Dutch-processed cocoa powder (can omit or
use carob powder)
1–2 tbsp pure maple syrup or agave nectar (to taste)
1 packet Sambazon “Pure Açai” frozen pulp (see note)
1 1/2 –3 tbsp extra non-dairy milk (to thin as needed)

With a hand blender or in a blender, combine milk, blueberries, bananas, cocoa, agave nectar, and Açai pulp (break up pulp by hand first if using hand blender) and purée until smooth. If smoothie is too thick, add extra milk, 1 tbsp at a time, to thin as desired (smoothie will also thin as frozen elements thaw).  Makes about 2 1/2 cups.

Notes:
1) For a purely raw smoothie, use fresh nut milk, or use freshly squeezed apple or other juice instead of milk. Also, use raw cocoa or carob powder and raw agave nectar.
2) Let bananas get overripe; whenready, they can be sliced, placed in Ziploc bags, and frozen.
3) I use Sambazon brand of Açai berries for this recipe. The berries are processed into a pulp, then frozen and sold in packets. I use the “Pure Açai” unsweetened variety. If using the “Original Açai,” note that they are pre-sweetened.
4) If you want to make this smoothie even more substantial, add 1–2 tbsp raw almond butter.

Chocolate Mint Melties

Chocolate Mint Melties (foreground)

Chocolate Mint Melties
MAKES 11–14 COOKIES. WHEAT-FREE

These cookies are minty cool and magical! They have been compared to the Girl Guide Mint Cookies... so if you are longing for those non-vegan treats, be sure to try these mint melties!

1 bar (3-oz/85-g) mint dark chocolate (see note)
1 1/8 cups spelt flour (see note)
3 tbsp cocoa powder
1 tsp baking powder
½ tsp baking soda
¼ cup unrefined sugar
¼ tsp sea salt
¼ cup pure maple syrup
2 tbsp agave nectar
1 tsp pure vanilla extract
½ tsp mint extract
¼ cup organic canola oil (a touch generous)

Preheat oven to 350°F (180°C). Break off 9 squares from chocolate bar (about 2/ 3 of bar, reserve remaining squares to top cookies) and place in mini-food processor, processing until finely chopped (or chop by hand). Transfer to a bowl and combine with dry ingredients, sifting in flour, cocoa powder, baking powder, and baking soda, and stir until well combined. In a separate bowl, combine syrup, agave nectar, vanilla and mint extracts, and oil and stir until well mixed. Add wet mixture to dry, and stir until just well combined (do not overmix). Line a baking sheet
with parchment paper. Spoon batter onto baking sheet, spacing evenly. Break up or roughly chop reserved chocolate and place on top of each cookie, pressing in a little. Bake for 11 minutes (no longer, or they will dry out). Remove from oven, and let cool for 1 minute (no longer) on the sheet, then transfer to a cooling rack.

Notes:

1) Use a dark chocolate bar that is mint flavored, rather than a mint cream-filled dark chocolate bar. For this recipe, try the Endangered Species brand Dark Chocolate with Deep Forest Mint, or Cocoa Camino's Mint Chocolate Bar (exceptionally good)!

2) If you want to use unbleached all purpose flour instead of spelt, use just 1 cup. If batter seems too dry or thick whichever flour you are using, stir in another 1–2 tsp each of oil and maple syrup.

3) For the holidays, make these cookies festive by sprinkling 1–2 tbsp crushed or chopped candy canes on cookies before baking, and lightly press in.

Cashew Ginger Tofu

MAKES 4–5 SERVINGS (ABOUT 24 SQUARES). WHEAT-FREE

This is one of my favorite ways to eat tofu. Not only is it incredibly quick to make, it is just so delicious! Each piece of tofu is tender and bathed in a creamy, tangy cashew sauce. Serve over quinoa, wild rice or other whole grain, and alongside a salad tossed with Cumin-Cinnamon Vinaigrette, p.80.

1/3 cup cashew butter
3½ tbsp tamari
3 tbsp apple cider vinegar
2 large cloves garlic, chopped
1 tbsp fresh ginger, peeled and chopped
2 tbsp agave nectar
¾ cup water
1 pkg (12-oz/350-g) firm or extra-firm tofu (frozen or fresh), sliced ¼–½ -in (5–10-mm) thick squares and patted to remove excess moisture

Preheat oven to 375°F (190°C). Using a hand blender or food processor, combine cashew butter, tamari, vinegar, garlic, ginger, and agave nectar and purée, until cashew butter is incorporated and mixture is smooth. Add water and purée again until smooth, scraping down sides of bowl as needed. Pour a little of mixture into an 8x12-in (20x30-cm) baking dish to cover bottom, then add tofu and pour in remaining sauce to cover evenly. At this point, either cover and refrigerate to marinate for 1 hour or more, or bake immediately. To bake, cover with aluminium foil and bake for 15 minutes. Remove cover, stir well, and bake again uncovered for 5–7 minutes, until sauce has thickened (lightly stir if necessary). Do not overbake, or the sauce will become too thick and pasty.

Note: Leftovers of this tofu are terrific paired with veggies and rolled into a rice paper wrap, or baked in a tortilla wrap.

Note: The ginger adds 'heat' to the sauce, but if you want to kick it up some more, add a few shakes of crushed red chili flakes... to your liking.

Recipe copyright Dreena Burton; eat, drink & be vegan.

Thai Coconut Corn Stew

photo credit: bethcooks.com

recipe from eat, drink & be vegan wheat-free, gluten-free soy-free


This stew is fragrant with Thai flavors of coconut, lime, coriander, and lemongrass. It is delicious served in a bowl side-by-side with brown basmati rice, or can be served as a smaller portion with spring rolls, and a tofu dish.


1/2 tbsp coconut oil
1 cup onion, diced
1 cup celery, diced
3 medium cloves garlic, minced
1 tbsp fresh ginger, grated
1/2 – 3/4 tsp coriander seeds
3/4 - 1 tsp sea salt
1/4 tsp crushed red pepper flakes (or to taste)
1 stalk lemongrass (see note)
4 cups frozen corn kernels
2 cups vegetable stock
1 can (14-oz/400-ml) light coconut milk (may
use regular)
1 cup red bell pepper, diced
11/2 – 2 tsp lime zest (zest limes before juicing, see below)
2 – 3 tbsp freshly squeezed lime juice
1/3 – 1/2 cup fresh cilantro or Thai basil, chopped
lime wedges (for garnish)

In a large pot on medium heat, add oil, onions, celery, garlic, ginger, coriander seeds, salt (start with ¾ tsp), and red pepper flakes and stir to combine. Cover and cook for 5–7 minutes, stirring occasionally. Meanwhile, cut off lower yellow bulbous portion of lemongrass, and remove and discard tough outer leaves along with upper portion of stalk. Using a chef’s knife, “bruise” bulbous portion to release flavor: cut a few slits and using pressure of knife, open and bruise stalk. Add it to the pot, along with 3 cups corn kernels, stock, and coconut milk, and increase heat to bring to a boil. Once boiling, reduce heat to medium-low, cover and cook for 10 minutes. Remove lemongrass, and with a hand blender, briefly purée soup to make it a little creamier. Return lemongrass to pot, and stir in remaining 1 cup corn kernels and red pepper flakes. Cover and cook for another 5–6 minutes on medium-low heat. Stir in lime zest and lime juice (adjust to taste). Season with additional salt if desired. Just before serving, stir in cilantro or basil. Serve with lime wedges.  Makes 4-5 servings.

Note: Lemongrass adds a distinctive lemony aroma. It is available in produce sections or Asian markets, and can be stored in the refrigerator for 2–3 weeks.

Raspberry Cornmeal Pancakes AND Celestial Cream

Raspberry Cornmeal Pancakes
MAKES 9–10 MEDIUM PANCAKES WHEAT-FREE & GLUTEN-FREE OPTION

These pancakes are thick and fluffy and bring the taste of summer to your table any time of the year. Fresh, frangrant, and delightful! Serve with Celestial Cream (below), or pure maple syrup.

1 tbsp flax meal
1 cup + 1-2 tbsp vanilla soy milk (see note)
3/4 cup + 2 tbsp oat flour (see note)
1/2 cup fine cornmeal (not corn grits)
1/8 tsp sea salt
1 tbsp baking powder
1/8 - 1/4 tsp pure almond extract (see note)
1 1/2 tbsp organic canola oil
1 cup raspberries, fresh or frozen (see note)
extra organic canola oil (for coating pan)

In a small bowl, combine flax meal and non-dairy milk, then set aside. In a large bowl, combine flour, cornmeal, and salt. Sift in baking powder and stir to combine well. To flax-milk mixture, add almond extract and oil and stir to combine. Add wet mixture to dry, stirring until just combined. Stir in raspberries just before you are ready to cook the pancakes. Lightly oil a non-stick frying pan (using the edge of a paper towel) and place pan on medium-high heat for a few minutes until hot, then reduce heat to medium/medium-low and let it rest for a minute. Using a ladle, scoop batter into pan to form pancakes. Cook for several minutes, until small bubbles form on the outer edge and into the center. Flip and cook other side for 2–3 minutes, until golden. Repeat until batter is all used.

Notes:

1) These are not completely gluten-free pancakes—while some gluten-sensitive people can eat oats, others cannot. To make these pancakes truly gluten free, substitute oat flour with 1/3 cup white or brown rice flour, or 1/3 cup amaranth flour, and add 2 tbsp tapioca starch flour to dry mixture (you will likely need the full 1 cup + 2 tbsp milk).

2) This small amount of almond extract gives a very slight cherry-like flavor, which works well with the raspberries. If you don’t have almond extract, you can certainly make these pancakes
without it.

3) If using frozen raspberries, the pancakes will take longer to cook (use a lower heat if they are taking a while to set).


Celestial Cream
You know that glorious taste of pancakes with a pat of butter melting under a pool of maple syrup? This recipe replicates that luscious butter and syrup pairing with a cream topping that is heavenly on "Breakfast Crepes" (p. 28), pancakes, or to dollop on scones. But don't stop there - it works equally well as a sauce for pies, cakes, fresh fruit, and other desserts. An added bonus: it's ridiculously simple to make!

MAKES 4–6 SERVINGS (2¼–21/3 CUPS) WHEAT-FREE

1/2 - 3/4 cup pure maple syrup (see note)
1/2 cup Earth Balance Buttery Spread (or other nonhydrogenated
vegan margarine)
1 1/2 tsp pure vanilla extract
1 pckg (12oz/349g) silken firm tofu
1/4 tsp (little scant) sea salt

In a saucepan on low heat, combine syrup and margarine, and stir until margarine melts. Add vanilla, silken tofu, and salt, and with a hand blender or in a blender, purée until very smooth. Taste, and stir in additional maple syrup if desired.

Note: When using this recipe as a dessert topping, I prefer to use the full ¾ cup maple syrup. However, for crêpes, I use ½–2/ 3 cup maple syrup so the sauce is not as sweet. You can also reduce the margarine if desired, to 1/ 3 cup (or less, but taste and texture will not be as rich).

Oatmeal Raisin Cookies

Oatmeal Raisin Cookies
This lightly spiced cookies makes a small enough batch for treats for your little ones (or yourself)!
MAKES 9–12 COOKIES. WHEAT-FREE

¾ cup + 1 tbsp spelt flour
1 tsp baking powder
¼ tsp baking soda
½ cup quick oats
¼ cup unrefined sugar
¼ cup raisins
½ tsp cinnamon
1 pinch allspice (or ¼ tsp nutmeg)
¼ tsp sea salt
¼ cup pure maple syrup
¼–½ tsp blackstrap molasses
1½ tsp pure vanilla extract
¼ cup organic canola oil

Preheat oven to 350ºF (180ºC). In a bowl, sift in flour, baking powder, and baking soda. Add oats, sugar, raisins, cinnamon, allspice, and salt, and stir until well combined. In a separate bowl, combine syrup, molasses, and vanilla, then stir in oil to incorporate. Add wet mixture to dry and stir until just well combined (do not overmix). Line a baking sheet with parchment paper. Spoon batter onto baking sheet, evenly space apart, and slightly flatten. Bake for 11 minutes (no longer, or they will dry out), until lightly golden. Remove from oven, and let cool on baking sheet for 1 minute (no longer), then transfer to a cooling rack.

Living Caesar Salad

Recipe from eat, drink & be vegan wheat-free, gluten-free, raw, oil-free option
When I concocted this entirely "raw" Caesar dressing, it quickly became a sensation! The creaminess is derived from the blended raw nuts, and the taste is absolutely marvelous - almost unbelievable, in fact, that it tastes so authentic. Toss this dressing in crisp, torn romaine leaves, along with raw pumpkin seeds, pine nuts, and/or sliced tomatoes. (or try Polenta Croutons, p.85 of ed&bv)

1/4 cup raw cashews (or raw sunflower seeds) (see note)
1/8 cup raw pine nuts (or raw sesame seeds) (see note)
3 tbsp freshly squeezed lemon juice
1 tbsp cold-pressed extra virgin olive oil (can omit for oil-free version)
1 medium clove garlic, chopped
1 tsp mild miso (I use Genmai brown rice or barley miso)
1/2 tsp sea salt
1/2 tsp kelp granules (I use Maine Coast Sea Seasonings brand)
freshly ground black pepper to taste
1/2–1 tsp raw agave nectar
1/4 cup water (or more to thin as desired)

Using a hand blender or in a blender, combine all ingredients (starting with ½ tsp agave nectar) and purée until very smooth. Add additional water to thin dressing if desired. Taste test, adding additional agave nectar if desired.

Note: This dressing will thicken after refrigeration; you can thin it by stirring in 2–3 tsp water if desired. When thick, this dressing can be used as a veggie dip.

Note: If nut allergies are a concern, substitute raw sunflower and sesame seeds in place of cashews and pine nuts, respectively. The dressing will be just as delicious, though you may need additional agave nectar to sweeten to taste.