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Author: PatagoniaLlami

  • Syrian Hummus

    Syrian Hummus

    recipe image

    Syrian Hummus

    Photo by Rookie Cook
    • Serves
      4-8
    Author Notes

    Delicious middle-eastern dish that’s vegan, gluten-free and so easy to make! —Rookie Cook

    Ingredients


    • Juice from 1 lemon


    • 2

      400g cans of chickpeas, drained and rinsed


    • 4 teaspoons

      tahini


    • 1 teaspoon

      sea salt flakes


    • 2

      cloves of garlic, peeled


    • 100 milliliters

      extra virgin olive oil, plus extra for drizzling


    • 100 milliliters

      water


    • 1 pinch

      sweet paprika


    • a few fresh parsley leaves to garnish

    Directions
    1. In a blender or food processor, blitz together the chickpeas (holding a few back for garnish), tahini, cumin, salt, garlic and water until smooth and combined.
    2. Once smooth and still being blitzed, gradually pour the olive oil through the chimney of the processor. Blitz until incorporated and decant into a serving bowl.
    3. Drizzle over about a tsp of olive oil, scatter over the reserved chickpeas, sprinkle over the paprika and scatter over the parsley and serve with flatbreads or carrot batons.

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  • Cauliflower burrito bowls

    Cauliflower burrito bowls

    recipe image

    Skip to ingredients

    Nutrition: per serving

    • kcal567
    • fat20g
    • saturates4g
    • carbs72g
    • sugars12g
    • fibre15g
    • protein17g
    • salt0.21g

    Method

    • step 1

      Heat the oven to 200C/180C fan/gas 6. Toss the cauliflower florets with the chipotle paste, ground coriander, rapeseed oil and some seasoning on a baking tray. Roast for 15-20 mins, or until the cauliflower is lightly charred and tender throughout.

    • step 2

      Cook the rice following pack instructions. While the rice is still warm, toss it with the black beans to warm them through, then divide the mixture between two deep bowls. Mix the tomatoes, red onion, lime juice and fresh coriander together with a pinch of salt. Top the rice mixture with the roast cauliflower, tomato salsa and avocado slices, then sprinkle with chilli flakes, if you like, before serving.

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  • Eggplant Tortas Milanesa

    Eggplant Tortas Milanesa

    recipe image

    Guevara’s, a vegan café and market in Brooklyn, was the site of my first eggplant torta milanesa, a textural marvel of a sandwich with battered and shallow-fried eggplant as the star (in place of the traditional chicken, pork, or even steak cutlet you’ll often find getting the breaded and pan-fried milanesa treatment). This version is inspired by that meal, but is distinctly not vegan, due to the mayonnaise and queso Oaxaca.

    All products featured on Epicurious are independently selected by our editors. However, when you buy something through our retail links, we may earn an affiliate commission.

    Ingredients

    1 small red onion, thinly sliced

    Juice of 1 lime

    Kosher salt

    1 7-oz. can chipotle chiles in adobo

    ½ cup mayonnaise

    1 medium globe eggplant (about 12 oz.)

    ½ cup all-purpose flour

    2 large eggs

    2 cups panko

    Vegetable oil (for frying)

    4 bolillo or ciabatta rolls, split

    8 oz. quesillo (Oaxaca cheese) or fresh mozzarella, sliced

    2 avocados, thinly sliced

    ⅓ cup sliced pickled jalapeños

    ⅓ cup chopped cilantro

    Preparation

    1. Step 1

      Mix 1 small red onion, thinly sliced, juice of 1 lime, and a big pinch of kosher salt in a small bowl. Let sit while you prepare remaining components for tortas, at least 15 minutes.

      Step 2

      Coarsely chop 2 chiles from one 7-oz. can of chiles in adobo. Mix chopped chiles, ½ cup mayonnaise, and 2 Tbsp. adobo sauce from can in another small bowl. Set chipotle mayo aside.

      Step 3

      Slice 1 medium globe eggplant (about 12 oz.) into ⅓”-thick rounds. Place ½ cup all-purpose flour in a shallow bowl. Lightly beat 2 large eggs in another shallow bowl to blend. Place 2 cups panko in a third shallow bowl; season each with salt. Working one at a time, dredge eggplant slices in flour, shaking off excess, then dip in egg, letting excess drip back into bowl. Dredge in seasoned panko, pressing to adhere. Transfer to a baking sheet.

      Step 4

      Pour vegetable oil into a large skillet to come ¼” up sides and heat over medium-high. Working in batches, cook eggplant until golden brown and crisp, about 2 minutes per side. Transfer to a wire rack and immediately season with salt.

      Step 5

      Spread reserved chipotle mayo over cut sides of 4 bolillo or ciabatta rolls, split. Build tortas with eggplant, 8 oz. quesillo (Oaxaca cheese) or fresh mozzarella, sliced, drained pickled red onion, 2 avocados, thinly sliced, ⅓ cup sliced pickled jalapeños, and ⅓ cup chopped cilantro.

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  • Raw Pink Cashew Cream Parfait Slices

    Raw Pink Cashew Cream Parfait Slices

    recipe image

    Raw Pink Cashew Cream Parfait Slices

    Photo by Green Smoothie Gourmet
    • Makes
      2
    Author Notes

    These lovely tea cakes are pretty easy to make and are a lovely addition to any brunch or dinner table. Raw desserts like this are a great way to introduce the wholesome goodness of vegan recipes. —Green Smoothie Gourmet

    Ingredients

    • 1 cup

      Almonds


    • 1/2 cup

      Cashews


    • 1/2 cup

      coconut


    • 2 cups

      cashews


    • 1 cup

      nut milk


    • 1 teaspoon

      vanilla


    • 1/2 cup

      Maple Sugar


    • 10

      raspberries


    • 1/3 cup

      coconut butter


    • 1/3 teaspoon

      salt

    Directions
    1. Soak 2 1/2 cups of cashews in water at least 3 hours, and drain. For the base, add 1/2 cup cashews to a mini food processor along with other ingredients for the crust and process until blended well, press into a parchment-lined loaf pan. I make it about 1/2 inch tall; some people use a spoon to carefully flatten the surface, making the crush layer even.
      Blend cashews and all ingredients until very smooth. Pour mixture over crust and freeze for 1 1/2 hours. Refrigerate after that, with a piece of parchment covering the surface to keep it from drying out and cracking. Enjoy your lovely tea cakes!

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  • Luscious Tomatoes, Chickpeas, and Eggs

    Luscious Tomatoes, Chickpeas, and Eggs

    recipe image

    Luscious Tomatoes, Chickpeas, and Eggs

    Photo by Island Smile
    • Prep time
      10 minutes
    • Cook time
      15 minutes
    • Serves
      2-4
    Author Notes

    The ideal pantry meal. Easily doubled to serve a crowd or can be made vegan if you remove the eggs —Emil Lassoers

    Ingredients

    • 2 tablespoons

      olive oil


    • 4

      cloves garlic, sliced


    • 2

      dried red chilies


    • 1 sprig

      rosemary or 2 tsp dried


    • 1 tablespoon

      Mutti tomato paste


    • 28 oz can

      Mutti Tomatoes, drained


    • 15.5 oz can

      Chickpeas, rinsed


    • 15.5 oz can

      coconut milk, for coconut cream


    • 4

      eggs


    • salt salt + pepper to taste

    Directions
    1. Heat oil over medium heat, add garlic, rosemary and dried chilies. When garlic becomes golden (about 1-3 minutes) and oil is infused with flavor, remove rosemary and dried chilies. Discard chilies, but save rosemary sprig to use as garnish.
    2. Lightly fried tomato paste in oil then add chickpeas and drained tomatoes. Carefully break up tomatoes with spoon into bite size-ish pieces.
    3. Scoop coconut cream (the solidified mass on top of a can of full fat coconut milk) and add to tomatoes and chickpeas season lightly with sea salt. Simmer for 10 minutes. Make 4 indents in sauce to crack eggs into. Season each egg with cracked pepper and pinch of salt. Cover and let simmer until egg whites are cooked fully but yolks are still runny.
    4. While eggs are cooking, pick leaves off of the cooled fried rosemary stem. After eggs whites are set garnish with leaves. Serve over with pita or bread, or over grains like brown rice, farro, and quinoa.

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  • Parsnip and Chestnut Bisque

    Parsnip and Chestnut Bisque

    recipe image

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      20 Polar Seltzer Flavors, Ranked Worst To Best

      Polar has no shortage of flavors rounding out its seltzer lineup. We taste-tested 20 of these flavors and ranked them all from worst to best.

      By Sara Klimek
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    • Cartons of eggs at Trader Joe's

      Cook
      By Claire Redden

      The Trader Joe’s Eggs You Can Hatch Into Chicks, Apparently

      In an effort to provide variety, Trader Joe’s sells many different types of eggs – and, believe it or not, it’s possible to raise chicks using this kind.

      By Claire Redden
      Read More

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      Restaurants
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      Starbucks Baristas Aren’t Writing Messages On Your Cup By Choice

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      By Claire Redden
      Read More

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      Everything You Need To Know About Horseradish

      Among the vibrant colors of winter vegetables, the humble horseradish root stands alone. Read on to learn how to harness the pungent power of horseradish.

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    • Roasted chicken with slices of potatoes

      Cook
      By Elizabeth Okosun

      The Citrus Fruit That Gives Roasted Poultry A Flavor Boost

      Lemon is the usual suspect for flavoring roast poultry, but there is an abundance of citrus choices that take the meat to another level.

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      Drink
      By Lucia Capretti

      14 Airlines With The Absolute Best Wine

      Several airlines invest heavily in developing their wine programs, enlisting experts to taste hundreds of wines. These are the best airlines for wine lovers.

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      Exclusives
      By Heather Clark

      Is The Super Bowl A Foodie Mecca? I Went To New Orleans To Find Out

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      By Heather Clark
      Read More

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      Grocery
      By James Andersen

      The Absolute Best Sour Cream And Onion Chips Are Probably Your Favorite Already

      We tried and ranked 14 different varieties of sour cream and onion chips and chose this popular brand as the best of the bunch.

      By James Andersen
      Read More

    • A chicken pot pie with a golden crust

      Cook
      By James Andersen

      Make Chicken Pot Pie Even More Comforting With One Simple Swap

      The classic comfort meal known as chicken pot pie can get even better by swapping its famous crust with a nostalgic breakfast favorite.

      By James Andersen
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      The Big Brand Name Behind The First Ever Box Of Chocolates

      Boxes of chocolate are so common that it’s hard to believe they were likely invented by a single person. Here’s the big brand behind those heart-shaped boxes.

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      Read More

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      By Adam Swierk

      12 Sauces To Put On Tacos That Aren’t Salsa

      Tacos and salsa are a classic combination, but that’s only the start. From hollandaise to barbecue sauce, we list out some unique favorites.

      By Adam Swierk
      Read More

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      The Fruity Yogurt You Should Steer Clear Of At Trader Joe’s

      While we’d love to give you glowing reviews across the board, not all Trader Joe’s yogurts deserve praise. Find out which one you should avoid.

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      Read More

    • carrot banana bread on board

      Recipes
      By Michelle Bottalico

      Spiced Carrot Banana Bread With Cream Cheese Icing Recipe

      This recipe combines classic banana bread with carrot cake-inspired additions, making for a fusion treat that’s equally good for breakfast and dessert.

      By Michelle Bottalico
      Read More

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      Drink
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      Flat White Vs Latte: Which Drink Is The Strongest Start To Your Day

      When you need a boost of caffeine to start your day and you’re stuck choosing between either a flat white and a latte, which one is stronger?

      By Javaria Akbar
      Read More

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      Drink
      By Dani Zoeller

      13 Rich, Nutty Starbucks Secret Menu Drinks You Should Try

      If you want to lean into warm, comforting nutty flavors, these are the perfect Starbucks secret menu drinks you should try to achieve that rich, nutty flavor.

      By Dani Zoeller
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      Are Store-Bought Crispy Onions Gluten-Free?

      You might want to think twice before buying crispy onions at the grocery if you’re on a gluten-free diet. Which brands are gluten-free and which ones aren’t?

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      The Japanese Seasoning You Should Be Using On Your Fries

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      The One Item You Should Never Order From Taco Bell’s Breakfast Menu

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      The Gross But Common Mistake That Can Sabotage Your Chicken Wings

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      Transform Ice Cream Sandwiches Into One Deliciously Simple Cake

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      How Long Store-Bought Cookies Will Stay Fresh On Your Counter

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  • Creamless Cream of Mushroom Soup

    Creamless Cream of Mushroom Soup

    recipe image

    Creamless Cream of Mushroom Soup

    • Serves
      2
    Author Notes

    A creamy, velvety mushroom soup that substitutes cauliflower for cream. Healthy, vegan, low-fat and low-calorie! —The Fit Foodie

    Ingredients

    • 2 cups

      cauliflower florets


    • 1 2/3 cups

      unsweetened almond milk


    • 1 teaspoon

      onion powder


    • 1/4 teaspoon

      salt


    • pepper, to taste


    • 2

      garlic cloves


    • 1/2 teaspoon

      Extra Virgin Olive Oil


    • 1 2/3 cups

      diced white mushrooms


    • 1/2

      large onion, diced


    • 1

      large sprig thyme


    • 1/4 cup

      white wine

    Directions
    1. Place cauliflower, milk, onion powder, garlic salt, and pepper in a small saucepan. Cover and bring to a boil over medium heat. Reduce heat to low and simmer for 7-8 minutes, until cauliflower is softened. Remove garlic, mash into a paste and set aside
    2. Meanwhile, add oil, mushrooms onion, garlic paste and whole sprig of thyme to a medium-sized saucepan. Heat over high heat until onions are translucent and beginning to brown, about 8 minutes. Once vegetables have been browned, deglaze the pan by pouring the white wine into the pan and stir until the sauce has reduced and thickened, about 5 minutes. Remove thyme sprig (it has completed its job!)
    3. Pour cauliflower mixture and sauteed mushrooms into a food processor, immersion blender or blender leaving a small handful of mushrooms behind for garnish if desired. Puree until mixture is smooth.
    4. Bring to a boil, cover and simmer for 10 minutes, until thickened.
    5. Serve, eat immediately, and thank me later.

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  • Miso tofu & spring onion skewers

    Miso tofu & spring onion skewers

    recipe image

    Skip to ingredients

    Nutrition: per serving

    • kcal250
    • fat15g
    • saturates2g
    • carbs10g
    • sugars7g
    • fibre2g
    • protein17g
    • salt0.15g

    Method

    • step 1

      Tip the tofu into a medium bowl. In a separate bowl, mix together the garlic, ginger, miso, honey or agave, the lime juice, soy sauce and sesame oil. Pour this over the tofu, toss gently to combine, cover and chill overnight to marinate.

    • step 2

      The next day, thread the tofu and spring onion pieces alternately on four large, metal skewers. Light the barbecue and wait until the coals are ashen, then cook the skewers for 4-5 mins on each side until slightly charred. Alternatively, cook under a hot grill for 5-8 mins on each side until golden. Sprinkle over the sesame seeds before serving.

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  • Tofu-Celery Stir-Fry

    Tofu-Celery Stir-Fry

    recipe image

    Tofu-Celery Stir-Fry

    Photo: Chris Simpson
    Total Time:
    20 mins

    Yield:
    2 Serves

    It’s too often relegated to the crudité platter, let celery shine as the star vegetable in this easy plant-based stir-fry. Tofu provides the protein, while ginger, scallions, chili-garlic sauce, and cilantro kick up the flavor.

    Cook Mode (Keep screen awake)

    Ingredients

    • 2 tablespoons tamari

    • ½ teaspoon sesame oil

    • 1 teaspoon chili-garlic sauce

    • 2 tablespoons vegetable oil

    • 8 ounces extra-firm tofu, drained, pressed, and cut into matchsticks

    • Kosher salt

    • 4 celery stalks, cut into matchsticks

    • 2 tablespoons minced fresh ginger

    • 2 tablespoons minced scallion

    • 2 tablespoons minced cilantro stems

    Directions

    1. Stir together tamari, sesame oil, chili-garlic sauce, and 1 tablespoon water. In a large nonstick skillet, heat vegetable oil over high until just smoking. Add tofu and cook, turning once, until golden, 4 minutes total. Transfer to a plate.

    2. Add celery (and additional oil, if needed) to skillet and cook, stirring often, until crisp-tender, 1 to 2 minutes. Stir in ginger, scallion, and cilantro; cook 30 seconds. Return tofu and add tamari mixture to skillet. Toss to coat; serve.

    Originally appeared: Martha Stewart Living, April 2021

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  • Spicy Power Bars

    Spicy Power Bars

    recipe image

    Spicy Power Bars

    • Serves
      6-8
    Author Notes

    Here’s a super nourishing, delicious gluten-free and vegan spicy power bar recipe for all you health nuts out there! http://www.elanaspantry.com/spicy-power-bars/ —elanaspantry

    Ingredients

    • 1/2 cup

      macadamia nuts


    • 1/2 cup

      dates


    • 1/2 cup

      tart dried cherries


    • 1 tablespoon

      vanilla extract


    • 1 teaspoon

      ground ginger


    • 1 teaspoon

      ground cinnamon


    • 1 teaspoon

      ground cardamom


    • 1/4 teaspoon

      sea salt

    Directions
    1. lace nuts, dates and cherries in a food processor, pulse until well ground
    2. Pulse in vanilla, ginger, cinnamon, cardamom and salt
    3. Remove mixture from food processor and press into an 8 by 8-inch baking dish
    4. Refrigerate overnight (6-8 hours)
    5. Cut into squares and serve

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