This vegan dip offered at the Nashville bar White Limozeen was inspired by its namesake effervescent gin cocktail born out of Paris in the early 1900s. The sauce mimics the delicate flavors of the botanical cocktail by adding juniper berry and lemon to a base of aquafaba, the vegan, multi-use liquid used for canned chickpeas.
This delicious salad can be eaten as a first course or a main meal. Most of the prep work involves cutting and blanching the vegetables, but it goes by quickly. Prawn crackers are the traditional accompaniment, but store-bought vegetable chips make a great vegan substitute. If you’re short on time, you can turn this into a fresh salad using lettuce, spinach, cucumbers and/or carrots.
8 oz (225 g) yellow potatoes
3 cups (300 g) shredded green cabbage
3 cups (90 g) baby spinach
2 cups (200 g) bean sprouts
5 oz (300 g) green beans, cut into 2-in (5-cm) lengths
1 small seedless cucumber cut into half-moons
2 large hard-boiled eggs, sliced into wedges
8 oz (225 g) tempeh, store-bought tofu puffs, or baked tofu, cut into 2-in cubes
Vegetable chips or straws, for garnish
Fried shallots, for garnish
Cook the potatoes in boiling salted water for 20 to 25 minutes, until fork-tender. Peel and cut into 2-inch (5-cm) cubes.
Prepare a bowl or tub of ice water. Blanch the cabbage for 1 to 2 minutes, until translucent and wilted, and transfer to the ice bath. When cool, drain on kitchen towels. Set aside. Repeat with the spinach (30 seconds to 1 minute), bean sprouts (30 seconds to 1 minute) and green beans (3 to 4 minutes).
Arrange the vegetables, eggs and tofu or tempeh on a large platter. Serve with a bowl of Indonesian Peanut Sauce, with the vegetable chips and fried shallots on small plates alongside. Each diner should pick and choose an assortment of ingredients to put on their plate. Drizzle 2 to 3 tablespoons of peanut sauce over the vegetables and top with vegetable chips and fried shallots. Stir everything together and enjoy!
Reprinted with permission from Farm to Table Asian Secrets: Vegan & Vegetarian Full-Flavored Recipes for Every Season © 2017 by by Patricia Tanumihardja. Published by Tuttle Publishing.
Buy the full book on Amazon.
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These vegan noodles in a creamy, soy-milk-based sauce come together in under 30 minutes for a comforting throw-together meal. The sauce, which has nutty tahini, savory miso, and soy milk, is just thick enough to cling to each noodle, but it’s light enough to be full-on slurpable. Add ribbons of protein-packed yuba (tofu skin) on top and you’ve got a nourishing, feel-good bowl.
Yuba, or tofu skin, is actually a by-product of the tofu-making process—when large vats of soy milk are heated for making tofu, the soy proteins coagulate to form a delicate skin that rises to the milk’s surface and gets skimmed off. The resulting yuba has a mildly nutty flavor and bouncy elastic texture. Tofu skin is sold fresh or dried, but fresh yuba (such as the one by Hodo Foods) is typically sold in pliable, folded-up sheets that you can slice into “noodles,” as in this recipe, or tear up and add to soups, salads, or stir-fries. Look for fresh yuba in the refrigerated section near the tofu at Asian markets or well-stocked grocery stores. Read more about tofu skin here.
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Nonstick vegetable oil spray
1½
cups all-purpose flour
1½
teaspoons baking powder
1
teaspoon kosher salt
1
teaspoon ground cinnamon
¼
teaspoon ground nutmeg
¾
cup granulated sugar
⅓
cup (packed) light brown sugar
½
cup vegetable oil
⅓
cup applesauce
¼
cup unsweetened almond milk or cow’s milk
2
teaspoons finely grated peeled ginger
½
teaspoon vanilla extract
3
medium carrots (about 8 oz.), peeled, coarsely grated
2
tablespoons black sesame seeds
Preheat oven to 350°. Coat a 8×4” loaf pan with nonstick spray. Whisk flour, baking powder, salt, cinnamon, and nutmeg in a medium bowl.
Whisk granulated sugar, brown sugar, oil, applesauce, almond milk, ginger, and vanilla in a large bowl. Gradually whisk in dry ingredients, then fold in carrots (be careful not to overmix). Scrape batter into prepared pan; smooth top and sprinkle with sesame seeds.
Bake cake until a tester inserted into the center comes out clean, 75–85 minutes. Transfer pan to a wire rack and let cake cool completely in pan before turning out.
DO AHEAD: Cake can be made 3 days ahead. Store wrapped tightly at room temperature.
Calories (kcal) 300 Fat (g) 14 Saturated Fat (g) 2 Cholesterol (mg) 0 Carbohydrates (g)44 Dietary Fiber (g) 1 Total Sugars (g) 26 Protein (g) 3 Sodium (mg) 370
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Here is my Cocoa Banana Breakfast Loaf! Perfect on its own, outrageously good adorned with toppings, anytime of day!
This is the kind of baking that you can eat at breakfast and genuinely feel good about it. It’s also super adaptable, so if you don’t need it to be gluten free or vegan, use regular flour and regular dairy – it will be just as delicious. Cut the loaf into thick slices and serve warm with coconut yoghurt and jam, fresh banana and nut butter, or simply by itself. —Jordan Rondel, The Caker
Risotto has a reputation for being time-consuming and finicky. But we tested basic risotto techniques and found a way to get perfect risotto without constant stirring. The result is this straightforward, foolproof technique that yields creamy rice and tender browned mushrooms. It’s almost as easy as this pressure cooker take on the classic. For a vegetarian/vegan version, look no further than our green risotto with mushrooms, which gets its color and extra flavor from spinach, scallions, and fresh herbs.
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1 quart (1L) homemade or store-bought low-sodium chicken stock
1 ounce (30g) dried porcini or morel mushrooms (optional)
1 1/2 cups (about 300g) risotto rice, such as arborio or vialone nano
4 tablespoons (60ml) extra-virgin olive oil
1 1/2 pounds (700g) mixed mushrooms, such as shiitake, cremini, oyster, and chanterelle, trimmed and thinly sliced
4 tablespoons (50g) unsalted butter
Kosher salt and freshly ground black pepper
1 medium yellow onion, finely chopped (about 6 ounces; 170g)
2 medium cloves garlic, finely minced
2 teaspoons (10ml) soy sauce
1 tablespoon (15ml) light miso paste
3/4 cup (175ml) dry white wine
1/4 cup (60ml) heavy cream (optional)
1 ounce (30g) finely grated Parmigiano-Reggiano cheese, plus more for serving
2 tablespoons minced fresh parsley leaves (about 8g)
Place the chicken stock and dried mushrooms (if using) in a microwave-safe container and microwave on high power until simmering, about 5 minutes. Remove from microwave. Using a slotted spoon, transfer rehydrated mushrooms to a cutting board and roughly chop.
Add rice to chicken stock and stir with a wooden spoon to release starch. Strain through a fine-mesh strainer set over a 2-quart liquid cup measure or large bowl. Allow to drain well, shaking rice of excess liquid.
Heat oil and butter in a heavy 12-inch sauté pan over medium-high heat swirling, until foaming subsides. Add fresh mushrooms, season with salt and pepper, and cook, stirring occasionally, until excess moisture has evaporated and mushrooms are well browned, about 8 minutes.
Add onion, garlic, and chopped rehydrated mushrooms (if using) and cook, stirring frequently, until onions are softened and aromatic, about 4 minutes. Add rice and cook, stirring, until rice is evenly coated in oil and toasted but not browned, 3 to 4 minutes. (Rice grains should start to look like tiny ice cubes: translucent around the edges and cloudy in the center.) Stir in soy sauce and miso paste until evenly incorporated.
Add wine and cook, stirring, until raw alcohol smell has cooked off and wine has almost fully evaporated, about 2 minutes.
Give reserved stock a good stir and pour all but 1 cup over rice. Add a large pinch of salt, increase heat to high, and bring to a simmer. Stir rice once, making sure no stray grains are clinging to the side of the pan above the liquid. Cover and reduce heat to lowest possible setting.
Cook rice for 10 minutes undisturbed. Stir once, shake pan gently to redistribute rice, cover, and continue cooking until liquid is mostly absorbed and rice is tender with just a faint bite, about 5 minutes longer.
Remove lid. Stir remaining 1 cup of stock to distribute starch, then stir into rice. Increase heat to high and cook, stirring and shaking rice constantly until rice is thick and creamy; add more stock or water as necessary if risotto becomes too thick and dry. Off heat, add cheese and stir rapidly to thoroughly incorporate. Fold in heavy cream, if using. Season with salt and stir in the herbs. Serve immediately on hot plates, passing more cheese and olive oil at the table.
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