Three-Bean Curry Tomato Soup

This soup is a must for curry enthusiasts! It’s straight-forward to make, and combines three kinds of healthful beans with vivid curry seasonings (without too much heat!). Serve with a cooked grain or some whole-grain bread for a complete meal.
Recipe from Vive le Vegan!

1/2 tbsp olive oil (or other oil of choice)
1 1/2 - 2 cups chopped onion
1 - 1 1/2 cups chopped celery
1 cup chopped carrot
1⁄4 tsp sea salt
freshly ground black pepper to taste
1 tbsp mustard seeds
1 - 1 1⁄2 tbsp mild curry powder or paste (or more for extra heat)
1⁄2 tsp ground ginger (or 1/2 tbsp fresh)
1 tsp ground fennel
1⁄2 tsp ground cardamom (don't skip! adds beautiful flavor!)
1⁄4 tsp ground cinnamon
1 28-oz can diced tomatoes
2 cups cooked chickpeas
2 cups cooked black beans
1 cup dry red lentils
2 cups vegetable stock
3 - 3 1⁄2 cups water
2 bay leaves
1/2 - 1 tsp pure maple syrup or other sweetener

In a large pot over medium heat, heat the oil. Add the celery, onion, carrot, salt, and pepper, and stir through. Add the mustard seeds, curry paste, ginger, fennel, cardamom, and cinnamon. Stir through, cover, and let cook for 6-8 minutes. Add the remaining ingredients. Stir through and increase heat to high to bring to a boil. Reduce heat to low, cover, and let simmer for 15-20 minutes. For a thinner consistency, add a little extra water. Remove bay leaves, and season to taste with additional sea salt and black pepper.  *Soup even better the next day! :)

Makes 8 or more servings.

Gingered Pear Crisp (wheat-free option)

From Vive le Vegan! (photo courtesy of Sanja from the Coconut and Raspberry blog)

A festive twist on a fruit crisp that combines sweet pears with the tang of cranberries and the mild heat of fresh ginger. While warm, serve topped with a little vanilla non-dairy ice cream or Celestial Cream (scroll down recipe for cream recipe) for a distinctly delicious dessert.

Pear Base:
3 tbsp pure maple syrup
1 tsp arrowroot powder
5 fresh pears, peeled, cored and cut into thick slices or cut in chunks (roughly 4 1⁄2 cups)
3 tbsp dried cranberries (see note)
2 - 21⁄2 tsp freshly grated ginger
2 tsp freshly squeezed lemon juice
1⁄8 - 1⁄4 tsp ground cardamom
1⁄8 tsp sea salt
1⁄8 tsp allspice

Topping:
1⁄2 cup quick oats
1⁄4 cup ground oats (see Cooking Notes, p.<>)
1⁄4 cup spelt flour (for wheat-free version), whole-wheat pastry flour or unbleached all-purpose flour
1⁄4 cup toasted almond slivers (or other toasted nuts) (optional)
1⁄4 cup unrefined sugar
1⁄4 tsp sea salt
3 tbsp canola oil
1 tbsp pure maple syrup

Preheat oven to 350°F (176°C). For the pear base: in a large bowl, combine the maple syrup with the arrowroot and stir until arrowroot is dissolved. Add the remaining pear base ingredients, and toss through until well combined. Transfer to a lightly oiled 8"x8" baking dish. In another bowl, combine all the topping ingredients, and use your fingers to work the mixture until just crumbly. Sprinkle the topping over the pear mixture, distributing evenly. Bake for 30-35 minutes, until golden and a little bubbly. Serve hot or warm.

Makes 4-5 servings.

Note: Dried cranberries are ideal for a seasonal touch during Christmas or Thanksgiving. However, other dried fruit can be substituted at other times of the year (or if preferred), such as raisins or dried cherries.

Double Chocolate Almond Explosion Cookies

From Vive le Vegan! wheat-free option, soy-free
Critics of vegan cookies beware: this one will have you eating your words… and the cookies!

1 cup whole-wheat pastry flour (see note for wheat-free option)
1⁄4 cup cocoa powder
1 tsp baking powder
1⁄2 tsp baking soda
3 tbsp almond slivers, toasted or not
3 tbsp non-dairy chocolate chips
1⁄4 cup unrefined sugar
1⁄4 tsp sea salt
1⁄3 cup pure maple syrup (a little generous measure)
1 tsp pure vanilla extract
1⁄2 tsp almond extract (optional)
1⁄4 cup organic neutral flavored-oil (a little generous measure)
2 - 3 tbsp non-dairy chocolate bar, broken in small chunks,or chocolate chips (for topping)
3 tbsp almond slivers (toasted or not, for topping)

Preheat oven to 350°F (176°C). In a bowl, sift in the flour, cocoa powder, baking powder, and baking soda. Add the almonds, chocolate chips, sugar, and salt, and stir until well combined. In a separate bowl, combine the maple syrup with the vanilla and almond extracts, then stir in the oil until well combined. Add the wet mixture to the dry, and stir through until just well combined (do not overmix). Place large spoonfuls of the batter on a baking sheet lined with parchment paper. Take 1 or 2 chocolate chunks and a pinch or two of almonds and gently press into each cookie, flattening cookies a little. Bake for 11 minutes, until just golden (if you bake for much longer, they will dry out). Let cool for no more than 1 minute on the sheet (again, to prevent drying), then remove with a large spatula and transfer to a cooling rack.

Makes 8-10 large cookies, or 12 smaller ones.

Note:
1) For a wheat-free version, use spelt flour, but add another 3 1/2 - 4 tbsp of flour.

Quinoa Spring Salad

photo credit: alive magazine

Recipe from Vive le Vegan!

My mother was visiting from Newfoundland when I was testing this recipe. She was thrilled to be my “taste tester,” and this dish became one of her favorites! It’s a breeze to make, especially if you cook the quinoa in advance, and it has fabulous flavors and textures. Mom returned home with this recipe in hand, along with my scribbles on how to pronounce “quinoa” (remember, “keen-wa,” Mom!).

1⁄2 cup frozen green peas (plus 2 cups boiling water to soak peas)
3 cups cooked quinoa, cooled
3⁄4 - 1 cup roasted red bell peppers, chopped (roughly 2 medium or 11⁄2 large peppers), or raw red bell peppers, finely chopped
1⁄4 cup green onions, thinly sliced
1⁄3 - 1⁄2 cup cucumber, seeds removed and diced (peeling optional)
1⁄3 cup green pistachios or toasted pine nuts (see Cooking Notes, p.<>),
or combination
1⁄4 cup hemp seed nuts (or more, if desired)
2 - 4 tbsp cilantro, parsley, or basil, chopped
1⁄4 tsp sea salt
3 1⁄2 - 4 tbsp Simple Cider Vinaigrette, p. 57 of Vive (also below) (or more, if desired) (see note)

In a bowl, soak the frozen peas in the boiling water. Let sit until the peas have warmed through. Drain peas and pat dry. In a large bowl, combine the peas with the remaining ingredients. Toss through to mix well. Serve immediately or refrigerate in an airtight container.

Makes 5-6 servings as a side dish.

Notes:
1) This vinaigrette works well with this salad because it’s not overly complicated with too many flavors, and has a good amount of vinegar that works well here. You can use another vinaigrette of choice if you like, however, or even some olive oil and lemon juice, along with a little extra sea salt.

Simple Cider Vinaigrette
Every time I make this recipe, I think “Simple Simon” … all those nursery rhymes! That aside, a vinaigrette cannot get much simpler than this, using very basic pantry items. It has a stronger vinegar flavor than some of my other vinaigrette recipes, and is excellent tossed with a simple salad of mixed greens and cherry tomatoes!

1⁄4 cup apple cider vinegar
1 tsp Dijon mustard
1⁄2 tsp sea salt
freshly ground black pepper to taste
1 1⁄2 tbsp pure maple syrup
1⁄4 cup + 1 tbsp extra-virgin olive oil (or less/more if desired)

With a handblender or in a blender, combine all the ingredients except the oil and purée. Continue blending and drizzle in the oil. Season to taste with additional sea salt and freshly ground black pepper, if desired.

Kalamata Walnut Tapenade

photo credit: fourgreensteps.com

Recipe from Vive le Vegan! wheat-free, gluten-free, soy-free

A twist on the standard olive tapenade, this one combines both black and kalamata olives along with toasted walnuts. The taste is still pungent and flavorful, but not overpowering and overly salty as some olive tapenades can be.

1⁄2 cup pitted kalamata olives (drained)
1⁄2 cup pitted black olives (drained) (see note)
1⁄2 cup + 2 tbsp toasted walnuts
1⁄4 cup fresh parsley, chopped
1-2 tbsp extra-virgin olive oil (optional)
1 1⁄2 - 2 tbsp freshly squeezed lemon juice
1 small clove garlic
1 - 2 tsp fresh thyme, chopped
1 tsp Dijon mustard
sea salt to taste
freshly ground black pepper to taste

In a food processor, combine all the ingredients. Pulse and process until the mixture is mostly uniform, but has a little chunky consistency. Season to taste with additional lemon juice, salt, or pepper.

Makes 5-6 servings or more with bread, pitas, etc.

Notes:
1) Save yourself the time and work of pitting your own olives and buy pitted kalamata olives in the deli section of your grocery store.

2) In addition to serving this tapenade with bread, pitas, crackers, or veggies, this recipe makes a wonderful spread for sandwiches.

3) Also try spreading some on a pizza crust before adding other toppings – amazing
flavor for your pie!

Chickpea Ratatouille

wheat-free, gluten-free, soy-free, & oil-free option

This recipe is one of my favorites from Vive le Vegan! (outside of desserts, of course)! It’s much like a ratatouille, but using chickpeas instead of the traditional eggplant and zucchini, and an original spice combination. The result is a dish with a complexity of flavors and the bonus of minimal preparation!

3½ - 4 cups cooked chickpeas (garbanzo beans)
1 ¼ - ½ cups red onion, finely chopped
3 - 4 medium-large cloves garlic, minced
1 28-oz can (796-ml) diced tomatoes (see note)
1⁄2 cup red or orange bell pepper, diced
2 tbsp apple cider vinegar
1-2 tbsp extra-virgin olive oil (optional, can omit for oil-free version)
1 tbsp freshly grated ginger
2 tsp pure maple syrup or agave nectar
2 tsp mustard seeds
2 tsp dried basil
1 tsp dried oregano
1⁄2 tsp dried rosemary
1 tsp sea salt
1⁄8 tsp allspice
freshly ground black pepper to taste
2 dried bay leaves

Preheat oven to 400°F (204°C). In a large, deep casserole dish, combine all the ingredients except the bay leaves. Stir through until well combined, then embed the bay leaves in the mixture. Cover and bake for 30 minutes. Stir through, cover, and bake for another 35-45 minutes, until the onions are tender and translucent (stir through again once or twice through baking). Remove bay leaves and serve with a cooked grain such as quinoa, wild rice, or brown rice.

Makes 4-5 servings or more, depending on accompaniments.


Cooking Notes:
-You can use regular diced tomatoes, or Italian flavored or fire-roasted.
-Try making burritos with any leftovers. Spoon the mixture onto flour tortillas; roll up and place side-by-side in a baking dish. Sprinkle with some nondairy cheese and bake.

Banana Oat Bundles

Recipe (adapted) from Vive le Vegan! wheat-free, gluten-free option, soy-free, oil-free option

A cross between a cookie and a mini-muffin, these bundles are a tasty, wholesome treat that are fast to prepare and can be enjoyed hot from the oven, or cooled to pack in lunches!

1 cup rolled oats (use certified gf for that option)
1 cup oat flour (use certified gf for that option)
3 tbsp unrefined sugar
1⁄4 tsp sea salt
1⁄4 - 1/2 tsp cinnamon or ground cardamon
1⁄4 tsp nutmeg
1 tsp baking powder
1 cup overripe banana, puréed (roughly 2 large bananas) (see note)
1 tsp pure vanilla extract
1 1/2 - 2 tbsp organic neutral-flavored oil (optional, can substitute 1 tbsp non-dairy milk)

Preheat oven to 350°F (176°C). In a large bowl, combine the oats, oat flour, sugar, sea salt, cinnamon, and nutmeg, and sift in the baking powder. Stir through until well combined. In another bowl, combine the puréed banana, vanilla, and oil or milk, stirring through. Add the wet mixture to the dry mixture, and stir through until just well combined. Drop large spoonfuls onto a baking sheet lined with parchment paper. Bake for 12-15 minutes, until lightly golden. Remove from oven and let cool on pan for 1 minute, then transfer to a cooling rack.  Makes 12-15 bundles.

Note: Use a food processor or blender to purée the bananas. It produces a smooth, almost liquefied texture, which takes a long time to achieve by mashing.

Idea: Try adding about 1⁄3 cup of toasted nuts such as walnuts or cashews to these cookies;
alternatively, some dried fruit, or chocolate or carob chips.

Tahini Sauces!

Tahini-Tamari Sauce (from The Everyday Vegan)

1⁄3 cup + 1 tbsp tahini
1⁄3 - 1⁄2 cup water (adjust for desired thickness)
1⁄4 cup freshly squeezed lemon juice
1⁄4 cup fresh parsley, chopped
2 tbsp tamari
1 tbsp rice vinegar
2 tsp honey alternative (agave nectar or other liquid sweetener)
1 tsp toasted sesame oil
dash of cayenne pepper (optional)
sea salt to taste
freshly ground black pepper to taste

With a handblender or in a blender, combine all ingredients and blend until smooth. Season to taste with extra sea salt and pepper as desired. Makes about 1 1/4 - 1 1/2 cups.

---------------------------------------------------------------------------------
Sesame Mustard Tahini Sauce (from Vive le Vegan!)

This is a rich and zesty sauce that’s very versatile: it can be tossed into cooked pasta, beans, or steamed veggies; drizzled over cooked grains, fresh salads, or veggie patties (such as Moroccan Chickpea Patties); or even mashed into leftover tofu for a snappy sandwich filling. So many possibilities!

1⁄2 cup water (+1-2 tbsp or more, adjust to desired consistency) (see note)
1⁄2 cup tahini
1⁄3 cup apple cider vinegar
1 small clove garlic, chopped
11⁄2 tbsp honey alternative (see note)
3 tbsp tamari
2 tsp Dijon mustard
21⁄2 - 3 tsp toasted sesame oil
1⁄4 - 1⁄2 tsp sea salt (adjust to taste)

With a handblender or in a blender, combine all the ingredients, starting with 1⁄2 cup of the water. Thin out with extra water to desired consistency, and season to taste with additional sea salt and/or honey alternative, if desired. You can add extra tablespoons of water to thin this sauce to a consistency you like – the additional water will also dilute the flavors a little if you find a thicker sauce a bit intense. This sauce also thickens after refrigerating, so you may want to stir in another teaspoon or two of water. Keep in mind that a thicker sauce is good for sandwiches, patties, grains, and spring rolls, or to use as a dip, and a thinner sauce is best for tossing with pasta, or to use as a salad dressing.

For the honey alternative, I like using agave nectar in this sauce, but you can use another liquid sweetener of choice.

Choco-Cinna-Nut Biscotti

From Vive le Vegan!
A fun twist on biscotti for a chocolate treat that’s not too sweet!

2 cups unbleached all-purpose flour (see note for spelt version)
2⁄3 cup unrefined sugar
1⁄3 cup cocoa powder
3⁄4 tsp cinnamon
2 tsp baking powder
1⁄2 tsp baking soda
1⁄4 tsp sea salt
1⁄2 - 3⁄4 cup nuts (e.g., pecans, almond slivers, walnuts)
1⁄4 - 1⁄3 cup non-dairy chocolate chips
1⁄2 cup pure maple syrup
1⁄3 cup water
1 tsp pure vanilla extract
1 tsp mocha extract (or 1⁄2 tsp almond extract, or more vanilla)
1⁄3 cup organic canola oil
11⁄2 - 2 tbsp unrefined sugar (garnish)

Preheat oven to 350°F (176°C). In a large bowl, combine the dry ingredients, sifting in the flour, cocoa powder, baking powder, and baking soda. In another bowl, combine the maple syrup, water, vanilla and mocha extracts, and canola oil. Add the wet mixture to the dry mixture, and mix until well combined, making a thick dough. Divide the dough in half, and shape into logs (roughly 1" thick, 4" wide, and 8-9" long). Place on a baking sheet lined with parchment paper (make sure there is space between them), and bake for 35-37 minutes. Remove from oven to let cool, about 10 minutes (see note).

Using a serrated knife, cut biscotti strips on a slight diagonal, about 11⁄2" thick. Sprinkle with the unrefined sugar and bake for another 12-20 minutes (less time for chewier cookies, longer for crispier ones). Remove from oven and let cool.

Note: If using spelt flour, add extra flour. Use about 2 cups + 3-4 extra tablespoons.

Tip: Leave the biscotti logs on the baking tray to cool on top of a cooling rack so they can be easily sliced before baking again. When cooling the biscotti slices, you can again leave them on the tray on top of a cooling rack. Note that they will be crispier than if transferred directly to the cooling rack.

Idea: Dip the ends of the biscotti cookies in qood-quality melted non-dairy chocolate and let cool on a baking tray lined with parchment paper.

Makes 12 or more biscotti.

Lemon-Herb Tofu

photo credit: veganprairiefood.wordpress.com

The lemon juice and tamari bake into the tofu, and the dried herbs and oil coat each savory piece. If you don’t like to fuss with tofu but want incredible flavor, this recipe is a must!

31⁄2 - 4 tbsp freshly squeezed lemon juice
2 tbsp tamari
2 - 21⁄2 tbsp extra-virgin olive oil
11⁄2 tsp dried oregano
1 tsp dried thyme
1⁄2 tsp dried basil
1⁄2 tsp honey alternative (I use agave nectar)
few pinches freshly ground black pepper
1 350-g pkg (12-oz) extra-firm tofu, cut into squares about 1⁄4" - 1⁄2" thick,
and patted gently to remove excess moisture

Preheat oven to 375°F (190°C). In an 8"x12" baking dish, combine the lemon juice, tamari, olive oil, oregano, thyme, basil, honey alternative, and pepper, and stir through until well incorporated. Add the tofu and coat each side. Bake covered for 15 minutes. Turn the tofu over, and continue to bake uncovered for another 13-15 minutes, turning again when there are just a few minutes of cooking time remaining. At this time, the tofu should have soaked up most of the marinade. Remove from oven and let cool a little before serving; pour any remaining herbs and oil over the tofu.

Note: This tofu makes a very tasty sandwich filling. Take any leftovers and mash, or pulse in a food processor until crumbly, then mix with vegan mayonnaise. See this post for more.

Fantastic French Toast

photo credit: www.fourgreensteps.com

From Vive le Vegan!  wheat-free, gluten-free

Growing up, my husband and I both loved French toast. We also love this recipe because the combination of flax meal and tofu give a texture similar to an egg batter for a traditional tasting – better tasting, actually – French Toast!

1 cup vanilla non-dairy milk
2 tbsp flax meal
1⁄2 cup silken firm tofu
1⁄4 tsp cinnamon
1⁄8 tsp freshly grated nutmeg
1⁄8 tsp sea salt
1 tsp neutral-flavored oil
8 - 9 slices bread of choice (see note for wheat-free/gluten-free)
2 - 3 tsp organic neutral flavored oil (or more, if needed, for frying)

Using a handblender or in a blender, purée the non-dairy milk, flax meal, tofu, cinnamon, nutmeg, salt, and canola oil until very smooth and thick (it will get thicker as it sits a little while and the flax absorbs some of the liquid). Dip a slice of bread in the batter. Turn over and let it sit for a few moments to soak, then remove and place on a plate until ready to fry. In a non-stick skillet over medium-high heat, add the oil when hot and reduce heat to low/medium-low. Fry bread for 4-6 minutes on each side, until lightly brown (try to flip only once so that the batter will set and brown nicely on the bread). Serve with pure maple syrup.

Note: For a wheat-free option, use a kamut or spelt bread, and for gluten-free, choose a rice, coconut, or other gluten-free bread.

Creamy Hummus!

Photo credit: domesticdharma.blogspot.com

Recipe from Vive le Vegan! wheat-free, gluten-free, soy-free, & oil-free option

Never buy hummus again!  Family and friends say this delicate hummus is the best they’ve ever had. It’s creamy with a good amount of lemon and just a hint of garlic.  And kids love this hummus!  Because it is mild, rather than heavy with garlic (and none of that stingy citric acid taste of store-bought varieties).

2 cups cooked chickpeas (rinse and drain if using canned)
3 1/2 - 5 tbsp freshly squeezed lemon juice (adjust to taste, see directions)
2- 2 1/2 tbsp tahini
2 tbsp extra-virgin olive oil (optional, can omit and add water as needed for oil-free version)
1 small or medium clove garlic, sliced (use small or none for little kiddos)
1⁄2 tsp toasted sesame oil (omit for oil-free version - but it adds a beautiful flavor note)
1⁄2 tsp sea salt
1⁄4 cup water (or less/more as desired for desired consistency)
freshly ground black pepper to taste

In a blender or a food processor, combine all the ingredients (starting with 3 1/2 tbsp lemon juice) and purée until smooth, adding just a little water at first, then more if desired to thin it. Scrape down the sides of the bowl several times throughout and purée again until very smooth. Season to taste with additional salt, pepper, and/or lemon juice. If not using right away, transfer to an airtight container and refrigerate.

Note:
1) If making for a family, go ahead and double (or triple!) your batch.  I do it all the time.  Store extras in airtight containers in the fridge and freezer.  Hummus thaws beautifully!