Category: Mains And Sides

Corn Bread

10/20/2020

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Ingredients

1 1/2 batches flax egg (1 1/2 Tbsp flaxseed meal + 4 Tbsp water as original recipe is written)
3/4 cups unsweetened plain almond milk (plus 1 Tbsp)
1 tsp lemon juice or apple cider vinegar
1/2 tsp baking soda
1/3 cup vegan butter, melted (I like Earth Balance)*
1/2 cup organic cane sugar or granulated sugar
2 Tbsp unsweetened applesauce
1/2 tsp sea salt
3/4 cups fine yellow cornmeal (plus 1 Tbsp )
3/4 cups unbleached all-purpose flour* (plus 1 Tbsp)

Instructions

Preheat oven to 350 degrees F (176 C) and grease an 8x8-inch baking dish (adjust number/size of baking dish if altering batch size).
Prepare flax egg in a small bowl and let set for a few minutes to achieve an "eggy" texture. Measure out almond milk and add lemon juice and let curdle for a few minutes. Then add baking soda and stir once more. Set aside.
To a large mixing bowl, add melted butter and sugar and whisk vigorously to combine. Then add applesauce, flax egg, and whisk once more. Next add almond milk mixture and whisk vigorously again to combine.
Next add salt, cornmeal, flour and stir with a spoon until just incorporated. It will look thin and somewhat lumpy. That's what you're going for.
Add batter to prepared dishes and bake for 28-37 minutes, or until the edges are golden brown and a toothpick inserted into a center comes out clean.

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coconut stewed collard greens

9/5/2020

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Ingredients

1 can coconut milk/cream
4 cups collard greens chopped
1 cup chopped celery
1 sweet potatoes chopped small
1 tbsp tahini
1 tsp salt
1 tsp pepper
2 tbsp nutritional yeast
2 garlic cloves, minced
1 onion sliced
1 tbsp olive oil
4 cups mineral broth
1 bunch cilantro
2 onions

Instructions

Add olive oil and onion to non stick pan, cook over high heat until onion is soft and starting to brown.
Add nutritional yeast and sweet potato and tahini.
Add garlic, salt, and pepper along with collards, coat collards.
Add coconut cream and reduce on low heat.
Add mineral broth.
Cook together 30 minutes minimum on low heat.

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antipasta carrots

7/15/2020

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Ingredients

4 cups carrot, cut into matchsticks
1 tsp salt
1 tsp pepper
1 tbsp miso
8 cups water
2 tbsp lemon juice
4 tbsp olive oil
1 bunch fresh mint
1 bunch fresh parsley
1 tsp fresh rosemary finely minced
1/4 cup hemp hearts and/or 1/4 cup chopped almonds

Instructions

Bring salt, pepper, water, and miso to a boil.
Add carrots and cook until slightly soft, about 6 minutes.
Rough chop mint and parsley.
In bowl combine lemon, oil, mint, parsley, hemp heart, almonds, and rosemary with 1 tsp salt, mix well.
Strain carrots and add carrots to mix and fully coat carrots.

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fried eggplant

6/22/2020

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Ingredients

2 tbsp liquid smoke
2 tbsp oil
1 tbsp balsamic vinegar
2 tbsp braggs aminos
1 tbsp worchestershire
1 tbsp nutrtional yeast
1/2 cup egg replacer mix with water (like yolks)
1 tsp garlic salt
1 tsp salt
1 tsp pepper
1 tsp smoked paprika
1 tbsp dried herbs available (thyme, rosemary, basil, etc)
1 cup garbanzo bean flour
1 cup panko

Instructions

Slice eggplant long ways in half, score insides in diamond pattern.
Make marinade: liquid smoke, braggs, worchestershire, balsamic vinegar, oil - combine and whisk together in a pot till boiling, immediately remove from heat.
Pour marinade over scored side of eggplant in baking dish, marinade for 10-20 minutes, make sure to coat both sides of eggplant thoroughly.
In mixing bowl add flour, salt, and pepper.
In another bowl add egg replacer with some water till whisked egg-like consistency.
In another bowl add panko, smoked paprika, dried herbs, garlic salt, salt, pepper, and nutritional yeast.
Dredge eggplant in flour, dip in egg replacer mix, then coat with panko mixture (do this individually for each slice).
Fry eggplant pieces in olive oil over medium heat, make sure to have enough oil to cover bottom of pan, fry till crispy on both sides.

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garbanzo bean, radish, and mint salad

6/21/2020

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Ingredients

1 can garbanzo beans
1/2 cup radish, sliced into half moons
1/4 cup chopped mint, stem and all
1/4 cup parsley
1/4 cup sliced thin red onions
1 tsp cumin
2 tsp turmeric powder
1 tsp salt
1 tsp paprika
1 tbsp lemon
1 tbsp olive oil
1 tbsp red wine vinegar

Instructions

Strain garbanzo bean juice into bowl and vigorously whisk in lemon, vinegar, olive oil, salt, paprika, turmeric, and cumin.
Mix all ingredients together.
If needs sweetness, add maple syrup.

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mediterranean baked sweet potatoes

6/8/2020

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Ingredients

4 medium sweet potatoes* (~140 g each)
1 15-ounce (425 g) can chickpeas, rinsed and drained
1/2 Tbsp olive oil
1/2 tsp each cumin, coriander, cinnamon, smoked (or regular) paprika
optional: Pinch of sea salt or lemon juice

Garlic Herb Sauce

1/4 cup (60 g) hummus (or tahini)
juice of 1/2 lemon (~1 Tbsp)
3/4 - 1 tsp dried dill (or sub 2-3 tsp fresh)
3 cloves garlic, minced (1 1/2 Tbsp or 9 g)
Water or unsweetened almond milk to thin
optional: Sea salt to taste (I didn’t need any)

Toppings (optional)

1/4 cup (45 g) cherry tomatoes, diced
1/4 cup (15 g) chopped parsley, minced
2 Tbsp (30 ml) lemon juice
Chili garlic sauce

Instructions

Preheat oven to 400 degrees F (204 C) and line a large baking sheet with foil.
Rinse and scrub potatoes and cut in half length wise. This will speed cooking time. Otherwise leave whole and bake longer (approximately double the time (45 min - 1 hour).
Toss rinsed and drained chickpeas with olive oil and spices and place on a foil-lined baking sheet.
Rub the sweet potatoes with a bit of olive oil and place face down on the same baking sheet (or another baking sheet depending on size).
While the sweet potatoes and chickpeas are roasting, prepare your sauce by adding all ingredients to a mixing bowl and whisking to combine, only adding enough water to almond milk to thin so it’s pourable. Taste and adjust seasonings as needed. Add more garlic for more zing, salt for savoriness, lemon juice for freshness, and dill for a more intense herb flavor. I found mine didn’t need anything else.
NOTE: If you don’t have hummus, tahini (which you can DIY!) will make a great base substitution for the sauce - just adjust the seasonings to accommodate the lack of flavor tahini provides.
Also prepare the parsley-tomato topping by tossing tomato and parsley with lemon juice and setting aside to marinate.
Once sweet potatoes are fork tender and the chickpeas are golden brown - roughly 25 minutes - remove from oven.
For serving, flip potatoes flesh-side up and smash down the insides a little bit. Then top with chickpeas, sauce and parsley-tomato garnish. Serve immediately.

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Recipes

Corn Bread

coconut stewed collard greens

antipasta carrots

fried eggplant

garbanzo bean, radish, and mint salad

mediterranean baked sweet potatoes

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