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Author: PatagoniaLlami

  • Cannellini Bean and Pepper Stew

    Cannellini Bean and Pepper Stew

    recipe image

    Cannellini Bean and Pepper Stew

    • Serves
      4
    Author Notes

    A hearty and satisfying vegan stew that will warm you up from the inside out. You can keep this on your stove all winter long! —tingroo

    Ingredients

    • 2 tablespoons

      olive oil


    • 3

      cloves of garlic, minced


    • 1 tablespoon

      fresh sage leaves


    • 1

      large zucchini


    • 1/2 cup

      cremini mushrooms


    • 2 tablespoons

      cumin


    • 1 teaspoon

      oregano


    • 1 teaspoon

      smoked paprika


    • 2

      bay leaves


    • 1

      28 ounce can of diced tomatoes


    • 1/2 cup

      vegetable broth


    • 2

      15 ounce cans of cannellini beans


    • 2 teaspoons

      soy sauce


    • Salt & pepper, to taste

    Directions
    1. In a dutch oven or medium stock pot, heat oil over a medium-high heat till it is shimmering. Add garlic and sage leaves and cook and stir for about 1 minute to allow the flavors to infuse with the oil.
    2. Add onions along with a pinch of salt and saute till onions have softened, about 5 minutes.
    3. Add carrots and saute another 5 minutes, then add peppers and zucchini and saute another 3-5 minutes, and finally add mushrooms along with all the spices and saute for another 3-5 minutes.
    4. Add diced tomatoes, beans, soy sauce, and vegetable broth, bring to a boil and simmer for 45 minutes. Half way through, stir, taste, and adjust for seasoning. Serve immediately with a slice of good, crusty bread. This tastes even better the next day!

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  • Seasoned Black-Eyed Peas

    Seasoned Black-Eyed Peas

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    Yes, you can! To cook dried black-eyed peas in a pressure cooker, place (drained) soaked peas in a 4-quart or larger pressure cooker. Add 3 cups of water, bay leaves, oil, garlic powder, onion powder, smoked paprika and cayenne pepper. Secure the lid and bring it to high pressure over high heat. Reduce heat to the lowest setting that maintains high pressure and cook until tender. The suggested timing for black-eyed peas is 8 minutes soaked or 25 minutes unsoaked. Stir in the salt.

    To cook dried black-eyed peas in a slow cooker, place (drained) soaked peas in the slow cooker and add 5 cups of boiling water, bay leaves, oil, garlic powder, onion powder, smoked paprika and cayenne pepper. Cover and cook on High until tender, 3 to 5 hours, or on Low, 6 to 10 hours. Add salt and cook for 15 minutes more.

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  • Pumpkin Overnight Oats

    Pumpkin Overnight Oats

    recipe image

    1. Combine oats, milk, pumpkin, maple syrup, vanilla, cinnamon and salt in a pint-size jar; stir well. Cover and refrigerate overnight.

    2. To serve, top with pumpkin seeds (or pecans), if desired.

    Tips

    Tip: People with celiac disease or gluten sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.

    To make ahead: Prepare through Step 1 and refrigerate for up to 4 days.

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  • Curried Cauliflower Soup

    Curried Cauliflower Soup

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  • Gluten-Free Potato Apple and Chestnut Stuffing

    Gluten-Free Potato Apple and Chestnut Stuffing

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    Two types of potatoes create a latke-like base to replace the bread in this gluten-free and vegan stuffing that everyone will love.

    Two types of potatoes create a latke-like base to replace the bread in this gluten-free and vegan stuffing that everyone will love.


    By Vicky Cohen and Ruth Fox


    Gluten-Free Potato Apple and Chestnut Stuffing

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    Gluten-Free Potato Apple and Chestnut Stuffing

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    • Author:       Vicky Cohen and Ruth Fox


    • Total Time:       2 hours 15 mins


    • Yield:       6-8 1x

    Description

    Two types of potatoes create a latke-like base to replace the bread in this gluten-free and vegan stuffing that everyone will love.

    • 3 large yukon gold potatoes, grated
    • 1 large sweet potato, grated
    • 1 tsp salt
    • 2 tbsp extra virgin olive oil
    • 4 large celery stalks, chopped
    • 1 medium onion, chopped
    • 3 small carrots, sliced
    • 8–10 cooked chestnuts, chopped
    • 1 medium size granny smith apple, diced
    • 1 garlic clove, minced
    • 4 large sage leaves, chopped
    • ¼ tsp salt (or to taste)
    • 2 cups vegetable broth



    Instructions

    1. Place grated potatoes on a colander over a bowl. Add one teaspoon of salt and toss well. Set aside for 20 to 30 minutes to drain some of the water out (you can also let them sit in the fridge overnight)
    2. Preheat oven to 350F. Coat a 3x9x13 inch baking dish with cooking spray
    3. In a large non stick skillet or a soup pot, heat olive oil. Add potatoes, celery, onions, chestnuts, apples, garlic, sage and salt. Toss well and cook at medium heat for 10-12 minutes, until the vegetables are tender
    4. Transfer to a prepared baking dish, pour vegetable broth over and bake, uncovered, for an hour and a half. Broil for 2-3 minutes until golden brown.

    • Prep Time: 30 mins
    • Cook Time: 1 hour 45 mins
    • Category: Side

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  • Greens and Beans

    Greens and Beans

    recipe image

    Greens and Beans

    • Serves
      2 as a main dish, 4 as a side dish
    Author Notes

    Living in the south for as long as I have has influenced many aspects of my life and my meal choices reflect my current location frequently. The biggest change on my plate is the heap of cooked greens and beans, two things I have never disliked but I also never thought to make a meal of them either. The difference from the ones I feast on and the ones typically found in the south it that there is no pig on my plate. Yes, I am a meat eater, yes, I like bacon but truth be told, I like my greens without the added pork products. Honestly, if they are made well, they do not need the bacon because they have tons of flavor all on their own.

    Despite the fact that I am technically a trained chef, while I can bake just about anything, my cooking skills sometimes are lacking and that is where famed vegan chef, Isa Chandra Moskowitz comes in, but more specifically her cookbooks. By using her books, I have learned how to make vegetable dishes every bit as amazing as the desserts I produce in my professional life. Appetite for Reduction as well as Veganomicon and Vegan with a Vengeance are some of the most used books on my shelf and I highly recommend picking any of them up if you come across them. —janeofmanytrade

    Ingredients

    • 1 tablespoon

      olive oil


    • 1

      small onion, diced


    • 1-2

      cloves of garlic


    • 4 cups

      tuscan kale, torn, stems removed-about 4 ounces


    • 3/4 cup

      vegetable broth, divided


    • 1/4 teaspoon

      salt


    • 3/4 cup

      tomatoes- sauce, puree or crushed


    • 1

      (14.5 ounce) can of white beans, any kind, drained and rinsed


    • 1/4 teaspoon

      smoke flavoring-optional

    Directions
    1. In a large, deep pot, heat the olive oil and saute the onions over medium heat until translucent, about 3-5 minutes. Add the garlic and cook about 1 minute longer.
    2. Dump in the kale, salt and 1/4 cup of the broth and immediately cover the pot for at least 1 minute. Stir the greens and keep it covered to allow them the time to cook down, about 10-15 minutes and be sure to stir them occasionally to make sure they are cooking evenly.
    3. Reduce the heat to medium low and add the beans, tomato sauce and the remaining broth and allow to cook for at least 5 minutes, covered. Stir in the sriracha, paprika and the smoke flavor and allow it to simmer for another 5-10 minutes. Check the seasoning and add additional salt and hot sauce as needed.

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  • Summer Quinoa Salad, Mexican-Style

    Summer Quinoa Salad, Mexican-Style

    recipe image

    Summer Quinoa Salad, Mexican-Style

    • Serves
      4 as a side dish
    Author Notes

    This quinoa salad combines the flavors of esquites, a traditional Mexican street snack, with guacamole and tosses it with summer’s sweetest cherry tomatoes for a delicious summer salad that (bonus) is great for picnics and BBQs!

    I was inspired by a Mexican corn and quinoa salad from What’s Gaby Cooking?, but made a few changes: I cooked the corn and omitted the different cheeses and mayo to make this salad completely vegan (and gluten-free). I also added tomatoes. Hope you enjoy! —Ishita

    Ingredients

    • 1/2 tablespoon

      olive oil


    • 3

      ears fresh corn, kernels cut from cob


    • 1/2 tablespoon

      chipotle powder (or another smoky chili powder)


    • 1

      ripe avocado


    • 1/2 cup

      fresh cilantro, divided


    • 1/4 cup

      sliced green onions, divided


    • 1

      serrano pepper, seeded and minced


    • juice

      of 2 limes, divided


    • 2 cups

      cooked quinoa (from 1/2 cup uncooked)


    • 1 cup

      cherry tomatoes, halved


    • salt and pepper, to taste

    Directions
    1. Heat the olive oil in a large skillet until shimmering. Add the corn kernels and cook on medium-high heat for 3 minutes, letting them brown (do not touch or stir them). After one side is charred, toss the kernels and let another side cook, undisturbed, for 2-3 minutes, repeating until the kernels are evenly charred on all sides. Toss with the chipotle or chili powder, then set aside to cool.
    2. In a large bowl, make a basic guacamole: mash the avocado, half of the cilantro, half of the green onions, serrano pepper and juice of one lime.
    3. Stir in the cooled corn, quinoa and cherry tomatoes into the guacamole. Toss with the remaining cilantro, green onions and lime juice, then add salt and pepper, to taste. Serve at room temperature or chilled.

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  • Coconut-Creamed Corn and Grains

    Coconut-Creamed Corn and Grains

    recipe image

    Ingredients

    2

    ears of corn, husked

    1

    Tbsp. extra-virgin olive oil

    ½

    serrano chile or jalapeño, thinly sliced

    1

    ½” piece fresh ginger, peeled, sliced into matchsticks

    2

    garlic cloves, thinly sliced

    1

    scallion, thinly sliced, plus more for serving

    ¼

    tsp. ground turmeric

    ½

    cup cooked grains, such as freekeh, farro, or quinoa

    ½

    cup unsweetened coconut milk, plus more for serving

    Kosher salt

    2

    Tbsp. store-bought crispy onions, such as Lars Own, French’s, or Maesri

    Lime wedges (for serving)

    Preparation

    1. Step 1

      Cut kernels from corn; set aside.

      Step 2

      Heat oil in a large nonstick skillet over medium until shimmering. Cook chile, ginger, garlic, and 1 sliced scallion, tossing, until softened and fragrant, 1–2 minutes. Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds. Add reserved corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 3 minutes. Add grains and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes. Add ½ cup coconut milk; season with salt. Bring to a simmer and cook, adding 1–2 Tbsp. water if needed to loosen, until flavors have melded, about 3 minutes.

      Step 3

      Transfer corn mixture to a plate. Drizzle with more coconut milk, then top with crispy onions and sliced scallions. Serve with lime wedges alongside for squeezing over.

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  • Tomato Peanut Butter Quinoa Soup

    Tomato Peanut Butter Quinoa Soup

    recipe image

    Tomato Peanut Butter Quinoa Soup

    Photo by Megan Olson
    • Serves
      6
    Author Notes

    Creamy and comforting, this vegan Tomato Peanut Butter Quinoa Soup comes together with a simple combination of peanut butter, tomatoes and tomato paste for an easy weeknight meal. This is not your mama’s tomato soup! —Megan Olson

    Ingredients

    • 1 tablespoon

      peanut oil


    • 1 tablespoon

      minced garlic


    • 4 cups

      low sodium, gluten free vegetable broth


    • 1 tablespoon

      balsamic vinegar


    • 1

      28 ounce can chopped tomatoes in juice


    • 1

      6 ounce can tomato paste


    • 1/2 cup

      creamy, unsalted peanut butter


    • 1/4 teaspoon

      cayenne pepper


    • salt to taste


    • 1 cup

      cooked quinoa


    • 6

      scallions, chopped


    • slivered almonds or peanuts for sprinkling

    Directions
    1. In a medium saucepan, heat oil over medium heat.
    2. Add garlic & cook until fragrant then add tomatoes with their juices, tomato paste, broth, vinegar, peanut butter, cayenne & salt
    3. Whisk to combine and bring to a boil
    4. Once it has boiled, allow to simmer on medium low 15 to 20 minutes
    5. Add cooked quinoa to the pot
    6. Ladle soup into bowls, garnish with the scallions & nuts

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  • Coconut-Creamed Corn and Grains

    Coconut-Creamed Corn and Grains

    recipe image

    Turmeric, chiles, and chewy-nutty cooked grains balance the sweetness of fresh corn in this loose vegan riff on creamed corn.  

    Like this Bon Appétit recipe? There are plenty more where this came from. Subscribe to the magazine here!

    Ingredients

    2 Tbsp. extra-virgin olive oil

    1 serrano chile or jalapeño, thinly sliced

    1 (3″) piece fresh ginger, peeled, cut into matchsticks

    4 garlic cloves, thinly sliced

    2 scallions, thinly sliced, plus more for serving

    ½ tsp. ground turmeric

    4 ears of corn, shucked, kernels removed

    1 cup cooked grains (such as freekeh, farro, or quinoa)

    1 cup unsweetened coconut milk, plus more for serving

    Kosher salt

    4 Tbsp. store-bought crispy onions or shallots (such as Lars Own, French’s, or Maesri)

    Lime wedges (for serving)

    Preparation

    1. Step 1

      Heat oil in a large nonstick skillet over medium. Cook chile, ginger, garlic, and 2 sliced scallions, tossing, until softened and fragrant, about 3 minutes. Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds. Add corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 5 minutes.

      Step 2

      Add grains to skillet and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes. Add ½ cup coconut milk; season with salt. Bring to a simmer and cook, adding 1–2 Tbsp. water if needed to loosen, until flavors have come together, about 3 minutes.

      Step 3

      Divide corn mixture between plates or shallow bowls and drizzle with more coconut milk. Top with crispy onions and more scallion. Serve with lime wedges for squeezing over.

    See Related Recipes and Cooking Tips

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