Tag: vegan

Mango Chive Salad

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Although it is not, regrettably, high mango season where I live – I just couldn’t resist some particularly tantalizing ruby red beauties in the grocery last week. Here, we are starting to dread the summer heat – while hanging on to every last shred of cool weather (and the winds they bring). I thought a nice, refreshing salad was just the thing to combat those spring ‘I’m not ready for surface of the sun temps’ blues.

gluten-free, paleo, vegetarian, vegan

Mango Chive Salad

1 large mango (if you’ve got a big boy, or 2 smaller), skinned and chopped

3 small Persian cucumbers or 1 large English variety

1/4 c chives, snipped

1 jalapeño, seeded

1/4 c pepitas

2 Tbsp lemon juice (or more to taste)

1 clove garlic, chopped

1 Tbsp your favorite mustard (I used Dijon, but my love – grainy Maille – would also be great here)

2 tsp honey, agave or date molasses

2 Tbsp your favorite neutral oil (or neutral-ish; I used olive)

2 tsp any fruit vinegar (I used ume plum)

1 red bell pepper

Optional add-ins for bulk: Hand full simply stir-fried snow peas, 1/4 – 1/2 avocado per serving

Optional add-ins for protein: rotisserie chicken, shrimp or sesame tofu

Chop the cucumber into bite-sized pieces and add to a large bowl.

Chop and add the red pepper & half the jalapeño and add to the bowl.

Snip the chives into small bits and add.

Add half the mango (I had a big boy so I added about a cup and a half, reserving about half a cup of mango for the dressing).

Toss all and set aside.

In the carafe of your blender, add: the other 1/2 cup or so of mango, the second half of the jalapeño, garlic, pepitas, lemon juice, mustard, sweetener, oil, and vinegar. Whiz to combine. Salt to taste.

Toss the salad with the dressing and any add-ins. Whack with a sprinkle flaky salt & black pepper to finish.

Serves 2 as a big meal-sized salad; 4 if you’re adding in the proteins & bulk items

Air Fryer Eggplant with Vegan Yogurt Sauce

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Yaaaaaaas. I love fried eggplant cubes but hate actually frying things. The air fryer makes quick work of eggplant, turning it into crisp little nuggets in 10 minutes. Delicious!

gluten-free, paleo, vegetarian, vegan

Air Fryer Eggplant with Vegan Yogurt Sauce

1 large purple eggplant

Salt

Curry powder

Spritz or spray oil

2 Tbsp Skyr-style soy yogurt

1 tsp lemon juice

1 tsp pomegranate molasses

1 Tbsp tahini

Generous sprinkle salt

1/2 tsp garlic powder

Cube your eggplant into 1/4-inch pieces. Add to a large bowl and toss with a generous sprinkle salt. Let sit 5-10 minutes.

Preheat your air fryer to 200C/400F for 3 minutes.

Mix the yogurt, lemon juice, pomegranate molasses, tahini and garlic powder in a small bowl. Taste for seasoning and add salt as necessary.

Toss your salted eggplant with a generous amount of curry powder, add to the basket of your air fryer, and hit with a spritz or two of oil. Fry, shaking occasionally, 10 minutes or until your desired level of crispness is achieved.

Serve with the yogurt sauce and your protein of choice.

Serves 2

Zucchini Ranch Air Fryer Fries

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I am a sucker for a good alternative fry, and this simple side fits that bill perfectly. Every time I’ve made this, I’ve eaten an embarrassing number of zucchini.

Note: Mine are a little pale in the picture because in this batch I forgot to spritz with oil. They were still yummy, though.

gluten-free, vegetarian, vegan (check your labels)

Zucchini Ranch Air Fryer Fries

3-4 small zucchini

2 Tbsp. ranch seasoning (check your labels if you need this to fit into your specific dietary requirements)

3 Tbsp. cornstarch

Generous sprinkle salt

Fry Sauce

2 Tbsp. mayo

1 Tbsp. ketchup

1 Tbsp. Dijon mustard

2 tsp. pickle relish

Oil for brushing

Preheat your air fryer for 3 minutes (200C/400F).

While your air fryer is preheating, slice the zucchini into fry shapes. Salt generously and let sit in a bowl while you make the fry sauce.

Whisk the fry sauce ingredients together in a small bowl.

When the air fryer is heated, add the Ranch seasoning and cornstarch to the bowl and toss well to coat.

Add to the bowl of the fryer in a single layer. Spritz lightly with a little oil or brush a little on top.

Fry 8 minutes, shaking a couple times and hitting with a little more oil if needed.

Serves ? If you’re not me, probably 2 or 3

Sweet & Sticky Carrot Sticks

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This is a satisfying side to pretty much any protein. It’s sweet, rich, a little sticky, with a nice warm flavor.

gluten-free, vegetarian, vegan, paleo

Sweet & Sticky Carrot Sticks

2-3 large carrots

Generous sprinkle cumin

Generous sprinkle curry powder

Generous sprinkle salt & pepper

1 tsp. oil

1 Tbsp. tahini

2 Tbsp. yogurt (I used a Skyr-style vegan variety)

1 Tbsp. pomegranate molasses

1 tsp. date molasses or other sweetener

2 Tbsp. parsley, chopped

2 cloves garlic, minced

Preheat your air fryer for 3 minutes.

While the air fryer is warming, cut your carrots into roughly fry shape.

Toss in a large bowl with the cumin, curry, salt, pepper & oil.

Air fry on 200C for 7-10 minutes or until your desired level of brown and crispness, pulling to toss every couple minutes.

Whisk the rest of the ingredients together in a small bowl to form a sauce. Thin with water if desired.

To serve, toss the carrot fries with the sauce.

Serves 4

Vegan General Tso-Style Protein Bowl

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This is a satisfying sweet and spicy bowl that makes great use of a pantry staple – the humble chickpea. While it’s not as high protein as a dish including meat, 100g of tofu gives you 8-10g and the chickpeas give another 5. Not too bad, and if you know of a good vegan protein powder to add you can bulk it even more.

gluten-free, vegetarian, vegan

Vegan General Tso-Style Protein Bowl

1 can chickpeas

1 block extra firm tofu

1 onion, thinly sliced

1 bunch broccolini, chopped

1 bell pepper, chopped

1 thumb ginger, minced

4 cloves garlic, minced

4 Tbsp. tamari, soy sauce or coconut aminos, divided

4 Tbsp. rice vinegar, divided

1/3 c. broth (I used mushroom onion; faux-chicken or any other stock would work just as well, you just want something with a little extra flavor to layer)

2 Tbsp. tomato paste

2 tsp. nut butter (I used peanut, but any nut butter would do)

2 Tbsp. sweetener (I had date molasses on hand but your favorite sweetener will do – if you go for something sweeter than molasses, consider halving to 2/3-ing the amount

2 tsp. heat (don’t be like me and use ghost pepper garlic sauce unless you want a punch in the mouth – go for something saner like a nice sambal olek for the same spicy garlic without the shock)

1 tsp. + sesame oil

1 tsp. grainy mustard (y’all know I love my Maille)

2 tsp. cornstarch or arrowroot powder +

Generous grinds pepper

Toppers: thinly sliced scallions, sesame seeds

Drain the chickpeas, add to a bowl and marinate in 1 Tbsp. soy + 1 Tbsp. rice vinegar for half an hour – a couple hours.

Press the tofu, chop into half-inch cubes, and add to a large bowl. Add 2 Tbsp. soy & 2 Tbsp. rice vinegar. Let marinate alongside the chickpeas.

In a small bowl, combine the remaining Tbsp. soy & Tbsp. vinegar, broth, tomato paste, nut butter, sweetener, heat, 1 tsp. of the sesame oil, grainy mustard, 2 tsp. cornstarch and a few grinds pepper.

Chop the veggies and get everything ready.

Add a couple Tablespoons cornstarch to the tofu mix and toss vigorously to coat. Air fry 7-8 minutes, tossing often to ensure even crispiness.

While the tofu is crisping, sauté the onion over medium heat in a couple teaspoons sesame oil until translucent. Add the ginger, garlic and broccolini and continue sautéing 2-3 minutes or until the broccolini looks like it’s beginning to soften a touch.

Add the peppers and let go another 2-3 minutes until those begin to soften, stirring often to avoid burning.

Add the bowl of sauce and the chickpeas. Stir well and sauté until the sauce is nice and thick and everything is well incorporated.

Add the tofu to each bowl individually (100g gives you 8g; 1c. of the chickpeas gives you 5), top with scallions and sesame seeds and serve.

Serves 3-4

Roasted Potato Salad with Miso Tahini Dressing

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This is a quick little salad that is easy to scale up to feed a crowd.

As written, this dressing recipe makes extras. I drizzled some on a fruit salad (kinda crappy mango & persimmon), and swirled a dollop into a quinoa brown rice mix for an extra creamy kick. Delicious.

gluten-free, paleo, vegetarian, vegan

Roasted Potato Salad with Miso Tahini Dressing

250g baby potatoes

Big hand baby spinach

1 clove minced garlic

Big hand cherry tomatoes

2Tbsp. tahini

2tsp. soy sauce or coconut aminos

1tsp. white miso

1tsp. date molasses or maple syrup

2tsp. citrus juice

Oil, salt & pepper

Optional topper: feta (mine was vegan feta)

Preheat oven to 375F and line a baking sheet.

Bring a small pot of water to boil and parboil the potatoes 7 minutes or until almost done.

Halve the potatoes (or quarter if they’re a bit large) and add to the sheet. Drizzle with oil and season liberally with salt, pepper and any other spice you love (I used a chicken spice mix). Spread potatoes out into a single layer.

Lightly smush with the bottom of the pot or something heavy.

Bake 15 mins or until desired crispness is reached.

In a small bowl, whisk the tahini, soy sauce, sesame oil, miso & citrus juice to make dressing. Thin with a little water to your desired consistency.

Add the potatoes, spinach, garlic & tomatoes to a large bowl, and toss with dressing.

Serves 2 for dinner

Blackberry Butternut Salad with Miso Mustard Tahini

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This is a fresh little counterpart to heavy holiday dinners.

gluten-free, vegetarian, vegan

Blackberry Butternut Salad with Miso Mustard Tahini

1 small butternut squash

1 small package blackberries

Baby spinach

Candied pecans (I used Thanksgiving leftovers – spiced maple flavor)

Vegan feta

2 Tbsp. maple syrup

3 Tbsp. neutral oil

2 tsp. granulated garlic

2 tsp. onion powder

Generous sprinkle red pepper flakes

1 Tbsp. lemon juice

2 tsp. Dijon mustard

2 tsp. white miso

2 Tbsp. tahini

Preheat your oven to 375F and prepare a baking sheet.

Peel the butternut and chop into inch-ish chunks. spread out on the baking sheet.

In a small bowl, whisk together the maple syrup, oil, garlic, onion & red pepper.

Pour the sauce over the squash and toss to coat evenly. Spread in a single layer on the baking sheet.

Season with salt & pepper & bake 12 minutes, stir and bake an additional 12 minutes or until your desired brownness has been reached.

While the squash is baking, whisk together the lemon juice, Dijon, miso & tahini. Thin with a little water to your desired consistency.

In a large bowl, add the spinach, the still warm from the oven squash and the dressing. Toss well to combine & wilt the spinach a bit.

Add the nuts, blackberries & vegan feta and toss again. Season with more salt & pepper.

Serves 4 for dinner

Herby Brothy Soup

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This is a simple soup that’s packed with greens for those days when you mostly just want a hug in a bowl – without feeling weighed down.

gluten-free, vegetarian, vegan

Herby Brothy Soup

1 package broccolini, chopped

1 can chickpeas, drained

1 c. parsley, chopped

1/2 large onion, chopped

4 cloves garlic, chopped

1/2 c. basil, sliced

1 package baby spinach

Salt, pepper, citrus juice

Olive oil

Thick yogurt (I used a Skyr-style soy yogurt)

Avocado

4 c. vegetable stock

I’m a large pot, sweat the onion and garlic in a little olive oil until translucent.

Add the broccolini, chickpeas, parsley and stock. Season with salt & pepper and simmer :20.

Turn off the heat, mix in the basil & spinach, taste for seasoning and add more salt & pepper if necessary.

Cool a bit and pulse a few times in a food processor.

To serve, squeeze with a little citrus, add a little chopped avocado, a dollop of yogurt and a swirl of olive oil.

Serves 4-6

Vegan Taco Soup

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This is a great can’t-believe-it’s-vegan weeknight soup that tastes even better as leftovers.

gluten-free, vegetarian, vegan

Vegan Taco Soup

1 lb. ground beef analog (I used Gardein precooked crumbles)

14 oz. can diced tomatoes

14 oz. can Rotel with chilis

2 tsp. oregano

1 Tbsp. smoky Chipotle seasoning

1 Tbsp. cumin

1.5 Tbsp. granulated garlic

1.5 Tbsp. granulated onion

2 dried ancho chilis

2 dried New Mexico chilis

1 onion

4 cloves garlic

Veggie stock

Salt & pepper

To serve: avocado, tortilla chips, cilantro, shredded cheddar-like cheese analog, fresh jalapeños

Chop the onions & garlic. Add everything but the stock and toppings to a slow cooker.

Add enough broth to your desired thinness. You can make this more of a stew with less water, or stretch it with more.

Cook on “soup” setting for an hour or simmer on the stovetop for :30.

Top as you wish.

Serves 4-6

Smoky Roasted Tomato Soup

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This is a good one – smoky, satisfying, and just the thing when you’re craving some veggie goodness – or when you’ve found a cache of almost-bagels and need something to dunk them in.

gluten-free, vegetarian, vegan, paleo

Smoky Roasted Tomato Soup

28 ounce can whole tomatoes

1 yellow onion

4 cloves garlic

1 Tablespoon olive oil

3 Tablespoons tomato paste

1 can coconut milk

1/2 cup vegetable broth

Salt & pepper

1 teaspoon caraway seed (optional)

1 Tablespoon smoked paprika

2 teaspoons curry powder

Preheat oven to 400F/220C. Pull the tomatoes out of the sauce and place on a prepared baking sheet with the garlic cloves and the onions (chopped roughly). Bake 30 – 45 minutes or until the tomatoes are a bit blackened on the top. My onions were a bit burnt on the outside layer, but I think that added to the flavor. I chucked about half the burnt outer layer parts.

Cool and add to a blender with the rest of the ingredients. Whiz until smooth.

Add to a saucepan and simmer 20 minutes or so, stirring semi-frequently, and tasting to add salt & pepper.

Serves 4