CHERRIES & CREAM SMOOTHIE SODA (WITH INFIZZ FUSION)
Whole Grain Double Chocolate-Chocolate Chip & Cherry Cookies
Whole Grain Chocolate Chip Cookies
The natural nuttiness of whole grains is a perfect complement to chocolate delights. But unfortunately, whole grain cookies tend to spread flat. I controlled for this issue by first chilling the dough; the cold fat spreads more slowly while the edges set and result in a thicker bake! And don’t be oppressed by mere “morsels”. Any shade chocolate bar studded with any sort of fixins’ are the beginnings of a uniquely you cookie concoction. Just chop up those bars into uneven bits for irregular bites of deliciousness. Even chocolate left over from your last ill-fated tempering project can be given a new purpose.
CARAMEL POPCORN WITH PEANUTS
This combo of popcorn and peanuts makes a filling and nutritious treat while the caramel satisfies your sweet tooth. Grocery store versions are notoriously bland and not worth the calories. But many home concoctions leave you with a gooey, stick in your teeth, mess. This version is buttery and sweet with a satisfying crunch!
Vegan Whole Grain Chocolate Chip Cookies
Having just a vegan cookie was not enough! My goal was to fully convert my whole grain breakfast cookies into a vegan delight that’s just as crave-worthy yet nutritious as its non-vegan counterpart. I started with my regular whole grain recipe and borrowed some tips from pastry wizard, Stella Parks. Incorporating her vegan substitutes, I started with coconut oil and whipped up an oat slurry for the eggs. Then, I observed her tip about adding dry malt extract. I tested with and without it, and unfortunately, this very obscure ingredient took an ok vegan cookie and elevated it to as-delicious-as-the-original. You see, the milk solids in butter and in milk get toasty in the oven and impart a je ne sais quoi note that is difficult to replicate. But the dry malt extract is one of the few ingredients I have discovered that offers that background butterscotchiness that would otherwise be missing.
Vegan Creamy Tomato Pasta (Pasta Vodka)
Smooth and creamy pasta vodka but without the heft. Squash and cashew puree provides a sweet & creamy backdrop while tomato, nutritional yeast and lemon impart a cheese-like tanginess. Unlike dairy based sauces, this one won’t break when re-heated. This is one vegan copycat I actually prefer to the original.
Vegan Smoked Cheddar Popcorn
All the flavor of smoked cheddar with none of the dairy! This snack is a nutritious substitute for potato chips and is great for game day and road trips.
If you're not sure how much chili powder to use, start by adding just a 1/4 teaspoon to the spice mix. Then, after mixing it into the popcorn, taste and decide whether to add more. Add more chili, if desired, a 1/4 teaspoon at a time, mixing between each addition, until optimal spice level is achieved.
Vegan Creamy Mushroom Pasta
Grandma DeVince's Pasta e Fagioli
Pasta e fagioli is an Italian staple that has as many variations as there are regions and families. With that in mind, I consider our family’s version more of a guideline than a recipe. Utilizing beans, onions, and tomato paste as a base for a flavorful stock, this recipe can be as basic or as dressed up as you’d like. Although perfectly hearty without any toppings, I borrow the same technique employed for Asian noodle soups and top with lightly cooked vegetables. Steaming or sauteeing your vegetables separately instead of cooking them in the broth allows the vegetables to maintain some snap. Just be sure to properly season those veggies with salt, pepper, or even garlic before topping up. And when fresh herbs are abundant, basil or parsley are perfect accompaniments as is cheese or nutritional yeast. Go ahead and make it your own and use whatever you have on hand.
Baked Cheese and Vegetable Pasta
Declaring this a light dish, would certainly be a misnomer, but compared to most macaroni and cheese or alfredo dishes, it’s undoubtedly lighter. Using a combination of buttermilk and sharp cheeses, imparts a lot of tangy flavor with a little less fat.And of course, including the brassicas not only lightens the calories but also adds contrasting flavor and texture. Butter can certainly be subbed for the olive oil for a more purist mac and cheese experience, but I like the depth of flavor that I get from olive oil.
Vegan Summer Tacos
A brighter taco experience that pairs wonderfully with summer’s bounty and is a fresh change of pace from the deep and smokey flavors of my original tofu taco recipe. In all honesty this is just my tofu larb lettuce wraps with taco fixins’. I have zero qualms about mixing and matching my food styles. Make it vegan by skipping the cheese or using vegan cheese. Or make it gluten free by using corn tortillas. Works great in a salad or as lettuce wraps too!
GREEN BEAN & CHICKPEA STEW WITH FRESH BASIL
Creamy Summer Squash and Sage Pasta
VEGAN TOMATO CURRY WITH EGGPLANT
A perfect way to utlilize your end of Summer bounty… Feel free to toss in extra herbs, chilies, or a bell pepper or substitute summer squash for the eggplant. Utilize whatever basil you have on hand- Thai, sweet Italian, or lemon basil. Each have their own character and will yield delicious results.
Vegan Summer Squash Pesto Pasta
Raisin & Spice Whole Grain Cookies
A classic oatmeal raisin cookie but without the white flour! The warm spices and toasty notes pair deliciously with whole wheat flour and oats. Feeling indulgent? Splurge for the blonde chocolate for a truly sublime treat.
VEGAN WHOLE WHEAT & OAT BREAD
A good whole grain loaf, one without any trace of white flour, can be quite elusive to us homebakers. Too many whole wheat loaves are crumbly, fall flat or are just plain undesireable. In this recipe I combine the power of the food processor with the moisture retention properties of oats to create a soft loaf. I tested this recipe with both a small amount of bread flour versus all whole wheat. Both produce great loaves, but I feel that using a little bread flour makes the process more foolproof. Unfortunately, now is not the time for substitutes or deviations. Even though whole wheat flour is actually higher in gluten than white all-purpose, the higher fiber content inhibits gluten formation. The power of a food processor, much more so than even a stand mixer, works to overcome that obstacle. But if you process all the ingredients with the water right away, the dough becomes gluey, unmanageble, and can overwhelm the motor. That’s where the initial 2 1/2 hour resting period comes in. Unlike white flour that readily absorbs moisture, whole grains need a little time to soften. After the initial resting period, the hydrated dough is ready for processing. As long as you have the time and follow the steps, this is a ridiculously easy whole grain loaf without a list of obscure ingredients
CHILI QUICHE
Vegan Tofu Tacos
Toasted rice and pan fried crushed tofu build a flavorful base for these tasty tacos. I typically use brown rice because it’s what I have on hand most often. I think it imparts a nuttier flavor than white rice, but white works nicely too. Using a 1/2 teaspoon of chili will give you mild tacos while going with a full teaspoon gives you a spicier bite. Serve with a variety of hot sauces and salsas to allow for different spice levels.
TOFU LARB LETTUCE WRAPS
