Tag: vegan

Sweet Potato Toasts with Vegan Labneh

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This is another recipe inspired by the talented Sukkari Life – who, I’m happy to say, has inspired me to get off my butt and finally start buying bulk nuts & spices – and to focus on reorganizing my pantry with a focus on reusable containers that aren’t a pain to use and that actually fit into my space and how I use it.

I’ve only been here 6 months – it’s about freaking time.

gluten-free, paleo, vegan, vegetarian

Sweet Potato Toasts with Vegan Labneh

Inspired by Vegan Labneh from Sukkari Life

1 sweet potato
1 c. cashews (soaked in warm water for at least 20 minutes)
1 Tbsp. rice vinegar
Juice of 1/2 lemon
Salt
1 – 2 tsp. dried rosemary
1 – 2 Tbsp. water
Dash white pepper
1 small garlic clove
Pomegranate arils
Pomegranate molasses (make sure to grab one with no sugar added!)

Preheat your oven to 200C. Wash your sweet potato and cut into “toasts” about 1/4 inch thick (or thinner if you happen to have a mandoline and want to make your life easier).

Arrange on a baking sheet, rub with a little oil, and hit with salt and black pepper.

Bake 25 – 35 minutes or until browned and blistered in spots – your thinner slices will be crispy and the thicker ones will still be good. Keep in mind that if you save some for tomorrow, your tomorrow toasts will not be shatter crisp like today’s. Which is still fine. I ate mine over 3 days and loved them cold and a touch floppy for breakfast on day 3.

While the toasts are toasting, blend everything else but the pomegranate products to form a thick paste not unlike a thick yogurt that happens to taste tangy.

To serve, spread the labneh on the toast and top with double pomegranate. Would also be delicious with a sprinkle of fresh thyme if you have it. I did not.

Serves a few, depending on the size of your potato

Butternut Squash Pasta with Pistachio Crumble

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For some unknown reason, a lot of vegan-related content comes up in my YouTube feed (actually, I think it’s because of the intersection between vegan and minimalist content creators – for some reason, I follow a lot of them). I recently stumbled upon this really cool creator from Saudi Arabia – Sukkari Life. She is a young woman that vlogs about culture, veganism, yoga and minimalism – and is crazy inspirational. I absolutely love how she blends local culture and tastes with standard vegan fare – and if she can go zero waste in Saudi, I can certainly quit whining about the lack of options right next door.

Check her out if you haven’t already – Sukkari Life blog and YouTube – this recipe (and my next!) were inspired by her.

gluten-free, paleo, vegetarian, vegan (with omissions)

Butternut Squash Pasta with Pistachio Crumble

Inspired by Butternut Squash Pasta & Garlic Crumble by Sukkari Life

1 small butternut squash
1/2 c. water (or more)
1/2 tsp. ginger powder
1/2 tsp. dry oregano
1 clove garlic
1 tsp. turmeric powder
1 tsp. lime juice
1 – 2 Tbsp. fat of choice (I used a combo of ghee and olive oil)
Hand full rotisserie chicken per person (optional)
Shiritaki noodles (I eat 1 package alone – the rest of this recipe serves 2, so if you want dinner for 2 and eat like I do, grab 2 packages)

Pistachio Crumble

2 Tbsp. pistachios
2 Tbsp. pecan halves
1/2 tsp. garlic powder
1/2 tsp. onion powder
1 tsp. sweet paprika
1/4 tsp. cumin powder
Salt & pepper
Nutritional yeast (optional)

First, slice your squash down the middle length-wise, rub with oil, salt & pepper and bake on 200C until soft (mine took about 30 minutes). Remove and let cool.

When the squash is cool, scoop about half a cup into a food processor and blend with the garlic clove, ginger powder, oregano, turmeric and lime juice. Add water until you get a sauce consistency you like. Taste. Add salt, pepper and cayenne to taste. Set aside.

In a large pan over high heat, dry toast your nuts. Set aside.

Knock the heat back to medium-high and add your fat of choice. Drain and rinse your noodles and add to the pan. Hit with salt and pepper and cook, stirring frequently, until the liquid has evaporated and the noodles begin to smell nutty.

While the pasta is working, add the crumble ingredients to your (washed and dried) food processor and turn into a crumble. This may be even better with a little fat added, but I just made a dry crumble.

When your pasta is where you want it, add the chicken if you’re doing chicken, let go a minute or two, and add the pasta sauce. Toss well and let cook an additional minute or two to combine properly. Dust with nutritional yeast if you are using. Hit with one last pass of salt and pepper.

Plate and top with the crumble. Some nice fresh parsley may also be nice.

Serves 2 for dinner 

Note: I ate the second half of this the next day for lunch with some leftover cabbage noodles cooked in ghee with rosemary/salt/pepper/garlic powder/onion powder, ground beef cooked with garlic powder/onion powder/salt/pepper and a few cloves roasted garlic and it was even better.

Sri Lankan Style Curried Eggplant

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Mmmmm. I don’t know that this turned out *quite* right, but it was freaking delicious nonetheless. To make a well-rounded meal, add some rotisserie chicken to your bowl and top with this goodness.

gluten-free, keto, paleo, vegetarian, vegan

Sri Lankan Style Curried Eggplant

1 lb. eggplant
1/2 c. oil (I used coconut because that is what I had)
1 Tbsp. ginger garlic paste
1 red chili
1 small red onion
1 tsp. turmeric
1/2 tsp. chili powder
1 Tbsp. madras curry powder
2 Tbsp. apple cider vinegar
1/2 tsp. honey or sugar-free sweetener
1 tsp. yellow mustard seeds
Salt

Heat the oil in a large pan over medium-high. While the oil is heating, cut the eggplant into 1-inch strips; dice the chili and onion. When the oil is hot, add the eggplant in a single layer with plenty of room (you may need to do this in 2 – 3 batches) and fry until browned on all sides. Remove from the oil to a plate covered with paper towels and sprinkle with salt.

When all the eggplant is browned to your liking, drain all but a Tablespoon of oil from the pan. Add the onion and chili and cook until softened.

While the onion and chili is working, make a paste out of the ginger garlic paste, mustard seeds, turmeric, chili powder, curry powder, vinegar, and honey. Add to the pan when the onion and chili are soft. Cook 3 – 4 minutes, stirring continually, to mix.

Add the eggplant and let cook an additional 2 – 3 minutes. Taste for seasoning and add salt if needed.

Serves 2 – 3 as a side 

Sri Lankan Style Okra Curry

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Sri Lanka. Man, was that place full of good food. Home to many cultures, religions and ethnicities including: Sinhalese, Tamils, Buddhists, Muslims, Christians, Moors, Burghers, Malays, Chinese and Vedda; this tiny nation off the southern coast of India has a mix of flavors and influences when it comes to food (and everything, really – it’s also a former British colony, so there’s that as well).

Most of what we ended up eating (and craving) was curry, and most of those tasted like a combination of Indian (luckily only a little British-Indian) and Chinese flavors. Yuuuuuuuuuum.

Pics, btw, of the trip coming shortly-ish – DH took some great landscape HDRs and I’m waiting on him to process those. Of course, he has some Photoshop-free travel coming up — so it might be awhile. Hold, please.

Back to the food. DROOL. And there’s more Sri Lanka-inspired goodness coming in the next few weeks. CUISINE, I WILL LEARN YOUR SECRETS.

gluten-free, paleo, vegetarian, vegan, keto

Sri Lankan Style Okra Curry
inspired by Sri Lankan Lady’s Fingers (aka Okra, Bandakka) by Island Smile

1 lb. or so okra (3-4 cups when cut)
4 Tbsp. fat of choice (I used half neutral oil and half ghee)
1 medium tomato
1 medium onion
2-3 cloves garlic
1 Tbsp. ground turmeric
1/2 – 1 tsp. cayenne powder
Juice 1/2 lime
Salt

First, prep your ingredients by slicing your okra on the diagonal, and chopping the tomato, onion, and garlic.

Put your okra in a large bowl, salt liberally, and sprinkle with turmeric. Toss to combine.

Heat your largest pan over medium heat. Cover the bottom of the pan with okra (you may have to do multiple batches) and dry fry 5-7 minutes or until the edges start to brown. Set aside. (note: my okra did not kick off much of the dreaded horrorslime. If yours is, and I’ve only really gotten okra to kick slime the first time I ever tried cooking it, cook until it’s is gone. Nobody wants that – slime wins no hearts and minds).

Raise the heat to medium-high and add the fat, onion, garlic, tomato and another hit of salt. Sautee until the onions are soft and start to brown.

Add the okra back to the pan and cook, stirring frequently, another 4-5 minutes. Taste for salt. Sprinkle the cayenne over top, stir to combine, and cook an additional minute or so.

Turn the heat off and hit with some lime and more spice if desired.

Serves 2 for dinner as a main course – great combined with leftover rotisserie chicken – or 4 as a side

Roasted Cauliflower with Shallot Oil

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This isn’t the least fussy thing I’ve ever made, but it’s ready in under an hour and is freaking delicious.

Inspired by this Instagram post by Heidi Swanson at 101 Cookbooks. I’d forgotten just how inspiring I find her take on flavors. /swoon

gluten-free, paleo, keto, vegetarian, vegan

Roasted Cauliflower with Shallot Oil

1 small head cauliflower
Fat of choice
1/2 head garlic split into cloves
1/2 tsp. yellow mustard seeds
1/4 tsp. black cumin seeds
1 Tbsp. minced garlic & ginger
1 tsp. turmeric powder
1-2 large shallots
Salt & pepper
Optional: pulled rotisserie chicken

Preheat your oven to 400F/200C.

First, peel and finely slice the shallots. Add to a small pot with enough fat to cover the bottom. Place over med-high heat until simmering, lower to med-low, and let go until the shallots are crisped up.

Break your cauliflower up into florets and spread in 1 layer on a baking sheet. Add the garlic cloves on one end – it’s ok if they are still in the paper skins. Drizzle everything with a generous hit of the fat you’re using and sprinkle with salt & pepper. Bake 20 minutes or so or until the shallots are done and the cauliflower is to your desired brownness.

While those two are working, make some curry-ish paste by frying the mustard and cumin seeds in 2 Tbsp. fat over medium-high heat in a small pan. When the seeds start to pop, add the garlic & ginger and turmeric. Stir quickly until the mixture is very fragrant. Set aside.

To serve, scoop out some cauliflower and top with pulled chicken if desired, a couple garlic cloves (take out of the skin), a Tablespoon or so of the shallot oil, some fried shallots, and a Tablespoon of the spice mixture.

Serves 2 – 3, depending on the size of your cauliflower and whether you’re including meat – would also be delicious with golden raisins and/or toasted nuts (I’m thinking sliced almonds, pine nuts or pistachios)

Spinach Berry Smoothie

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Yay, it’s (hopefully) back to the smoothie life over here – and I made a great one this morning. This smoothie is tart, not too sweet, low-ish in carbs and hit the spot for breakfast. Even with the crappy blender I’ve been saddled with (R.I.P. and get lots of in your new home, Vitamix).

Gluten-free, paleo, vegetarian, vegan, Whole30-ish

Spinach Berry Smoothie

Big hand full of spinach
1/2 a medium Haas avocado
Big squirt bottled lime juice (or the juice of 1 fresh lime)
1/3 – 1/2 cup frozen mixed berries (I used a blend of strawberries, raspberries, currants, and blueberries)
Slack hand full of fresh mint (roughly 2 Tbsp.)
Enough water to make the mixture blend

Blend and enjoy – makes enough for a nice-sized smoothie cup or a small glass + sidecar.

Serves 1

Rosewater Roasted Carrots

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This side was inspired by the rosewater carrots at Dig Inn. Their version was a bit on the drab side but a fascinating concept, so I kicked the acid profile up a bit.

gluten-free, paleo, vegetarian, vegan

 

 

Rosewater Roasted Carrots

 

1 bunch small carrots
Sprinkle of your favorite roasting oil
2 Tablespoons apple cider vinegar
1 Tablespoon rosewater
Juice of 1 lemon
Couple good glugs extra virgin olive oil
Sprinkle cardamom
Sea salt & black pepper
3 Tablespoons hemp seeds

First, toss your carrots in your favorite roasting oil, sprinkle with salt and pepper, and roast until browned – 35 minutes or so on 375F.

While your carrots are working, whisk together the rest of the ingredients to form the dressing.

Toss the carrots with the dressing and serve.

If you want to flesh this side out a bit, toss in half an avocado and a big hand full of arugula.

Serves 2 as a side, or you can spread it out to 4 by adding a little bulk 

Banana Milk Faux-meal

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I recently heard of something that's taken Instagram by storm (apparently, I don't follow enough millennials or food bloggers) – banana milk.

I thought this sounded too ridiculous to pass up, and couldn't resist giving it a try.

And you know what … wasn't half bad. A little carbier than I usually like to go, but not bad at all. If you've ever had banana as a smoothie base, you'll know what I mean – this fruit blends well.

Gluten-free, paleo, vegetarian, vegan

Banana Milk Faux-meal

1 banana
1 cup water
Pinch salt
2 Tbsp. chia seeds
2 Tbsp. flaxseed meal
2 Tbsp. unsweetened coconut
1/4 c. berries (I had frozen cherries)
Sprinkle cinnamon
Sprinkle nutmeg
Dash maple extract (optional)

Blend the banana, water and a pinch of salt.

Add half a cup of the banana Milk to a bowl. Top with the rest of the ingredients.

Stir to combine. Let sit 2 – 3 minutes before enjoying like oatmeal.

Serves 1 for breakfast

Vegan Not-Yo Cheese Breakfast Bowl

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HaHaHaHa. I crack myself up. Nacho cheese … not. yo. cheese. … I’m way too easily amused.

This past weekend, the DH was out of town and I was craving Taco Bell. Luckily for my stomach, Taco Bell is inordinately hard to get to from the comfort of my couch (srsly, I only know where 1 Taco Bell is in the city, and I was in zero mood to travel 1:15 and deal with whatever weekend train shenanigans NYC wanted to throw at me just for a meal that was bound to make me sick afterward), so I stayed in and scrounged what I had.

Lucky for me, that included cauliflower and cashews.

gluten-free, paleo, vegetarian, vegan, keto


Vegan Not-Yo Cheese Breakfast Bowl

1 cup raw cashews
1 cup water
1/2 – 1 cup almond milk
1/2 onion, diced
2 cloves garlic, chopped
2 Tablespoons fat of choice (I used ghee and coconut oil; you do you)
1/2 teaspoon cumin
1 teaspoon paprika
1.5 – 3 Tablespoons garlic powder
4 – 5 Tablespoons nutritional yeast
2 – 3 Tablespoons ground mustard powder
1/2 teaspoon chili powder
1 Tablespoon apple cider vinegar
Juice 1 – 2 lemons
1 chipotle chile in adobo, chopped
Salt & black pepper

First, put your cashews into a large glass measuring cup with 1 cup of water. Microwave on high or heat in a pan on the stove until boiling. You could also soak the cashews overnight like you’re “supposed” to, but I had zero forethought or capacity for patience, so I went the lazy route. Lazy ftw.

When your cashews are done, blitz in your blender with the almond milk.

A quick note here about consistency: I first tried blitzing in the food processor, but my cheese was starting off way too chunky and I was disturbed. I switched to my Vitamix, blended the shit out of the nuts, and life was much better. If you do not have a high-powered outboard motor of a blender, you may want to run your cheese through a strainer after completed.

Dice and add your onion and garlic to a smallish pan with your fat of choice. Sautee over medium until the onions are translucent.

While you are waiting, grab all your spices and a spoon – you’ll be tasting things and adding ingredients quickly.

When your alliums are translucent, add the cashew mixture, along with the cumin, paprika, half the garlic powder, half the mustard powder, half the nutritional yeast, the chili powder, the apple cider vinegar, half the lemon juice, and 1/4 cup almond milk. Whisk or stir aggressively to combine.

Add a big pinch of salt and some pepper. Stir and taste. Add more salt, pepper, garlic powder, mustard powder, nutritional yeast, lemon juice and almond milk until your desired consistency and taste is achieved.

Some taste notes: Mustard powder, garlic powder, nutritional yeast and acid are what makes the “cheese” taste here. Err on the side of aggressive seasoning.

When you have what you want taste and consistency-wise, drop the cheese in your blender and whiz to make smooth.

To make the pictured breakfast bowl, pour over some roasted cauliflower (I roasted mine in grass fed buffalo ghee with turmeric, which is why it looks weird) and top with a couple fried eggs. Or whatever vegans eat instead of eggs.

Also great over roasted brussels sprouts with taco-seasoned ground beef and scallions.

Dilled Kale Salad

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This summer salad utilizes fresh baby greens and an unusual ingredient in salad – fresh dill. Makes a great dish to bring to a potluck on short notice.

gluten-free, paleo, whole30, vegan, vegetarian, keto


Dilled Kale Salad

Roughly 1/2 a pound baby kale

1/3 c. avocado oil mayo (I use Sir Kensington’s)

1 Tbsp. whole grain mustard (Maille is my favorite)

2 Tbsp. chopped fresh dill

2 big cloves garlic, grated

2 Tbsp. apple cider vinegar

Juice of 1 lemon

Sea salt & black pepper

1/3 c. toasted pine nuts

1/4 c. shaved parmesan (optional)

In a large bowl, combine: mayo, lemon juice, dill, grated garlic, and apple cider vinegar. Hit with salt and pepper – taste. You’re looking for a robust dressing – something bright and acidic (maybe a hair too acidic, it’ll tone down when you add the kale).

Add the kale and toss to coat, taking care to massage the dressing into the leaves so it really soaks in.

Add the pine nuts and cheese if you’re using.

Serves 4 as a nice side; makes a good potluck dish