Whole Wheat & Oat Blueberry Muffins
HERBED WATERMELON SODA (WITH INFIZZ FUSION)
Vegan Creamy Chickpea Stew
This build-your-own-adventure stew is perfect for accommodating in-season herbs and veggies. A light seasoning of ginger, coriander, and turmeric provide a backdrop that lets your fresh herbs take center stage while the pureed squash, nuts, and oil compliment your selections with a creamy touch of decadence. Don’t let the base spices limit you to a solely Indian inspired dish. This is phenomenal with any variety of basil, parsley, chives and lemon balm as well as with cilantro. And if the season limits your options, just go ahead and finish with garam masala. .
Tomato Basil & Feta Omelette
Fair warning, this is not the least fussy or quickest omelette you’ll ever make… But it’s not, however, needlessly complicated… At least to me. You see, I don’t love eggs. I just don’t, which is great because I like to eat vegan as much as possible. But when tomatoes and basil are plentiful, this omelette is a regular lunch choice. Even with my favorite power combo, I still need to minimize the “egginess” and pack ‘em with as much good stuff as possible while still holding together. So, through the years, I’ve constructed a set of steps that achieve not only a tolerable but absolutely lovely omelette.
Espresso Vanilla Cream Soda (WITH INFIZZ FUSION)
While this is undoubtedly a coffee-forward concoction, the layers of flavor- the espresso, honey, and vanilla- are reminiscent of the complexity of a house-made rootbeer. Add whipped cream or ice cream, and you are nudging into soda float territory. For a vegan treat, try it with coconut whipped cream. But try it without cream too; it’s absolutely refreshing!
VEGAN WHIPPED COCONUT CREAM
With a fat percentage of 18-20% coconut cream does not have a high enough fat content to form and hold fat bubbles. But the addition of coconut oil pushes that percentage to around 30%, which puts it on par with whipping cream. Now, there’s no way around it, coconut cream tastes like coconut. If you abhor coconut, this recipe is not for you. You can, however, downplay its presence by using refined (flavorless) coconut oil. Additionally, utilizing a more flavorful sugar, such as demerara, brown sugar, or even coconut sugar will add a deeper caramel note; introducing layers of flavor will push the individual elements from the spotlight . On the other hand, virgin coconut oil and white sugar will celebrate coconut. Choose your variations to accentuate your dessert or drink.
CHERRIES & CREAM SMOOTHIE SODA (WITH INFIZZ FUSION)
A smoothie disguised as a soda! Unfortunately, this is the sort of recipe that relies on a very specific piece of equipment- the Breville Infizz Fusion. But if you have one, this recipe will give your machine more mileage. For this soda, you can keep it light and go easy on the sweetener and omit the cream. And when you’re craving a treat, bring on the whipped cream.
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
