Category: Uncategorized

Cabernet Berry Sorbet
Serves
8-10

Author Notes

This recipe is gluten free, dairy free, egg free, soy free, peanut free, tree nut free, corn free, legume free, refined sugar free, vegan, and Paleo.

For berries, I used a mix of strawberries, blueberries, raspberries, and blackberries. But again, feel free to take liberties with picking your own berries here. You could even throw in cherries, if you so dare!

Four cups of berries, a dash of wine, and 20 minutes later, this little adult after work treat was born. For the wine, I used a bottle of Cabernet Sauvignon from Sterling Vineyards that I happened to have already opened, but any red wine of choice will do.

If you don’t have an ice cream maker on hand, you can still enjoy! See below for directions on making without the fancy appliance. Cheers! —Kait Turshen

Ingredients

4 cups

frozen mixed berries, thawed

1 cup

maple syrup or agave

Pinch

fine sea salt

¹/₂ cup

red wine of choice

Directions

Combine all berries, maple syrup/agave, and salt in a blender or food processor and pulse until smooth.

Pour mixture into ice cream maker* and process for 15-20 minutes; add wine and continue to process until the mixture is thick and creamy in texture.

If you’re looking for a firmer texture, transfer to a freezer safe container and freeze for approximately 2 hours. Remove from freezer 10-15 minutes before serving.

*No ice cream maker? No problem! Simply process all ingredients in a blender or food processor until smooth. Transfer to a freezer safe container and freeze until solid. Remove from freezer 10-15 minutes before serving.
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February 25, 2025
Thai-Scented Asparagus Soup with Coconut Milk
Photo by James Ransom

Prep time
20 minutes

Cook time
25 minutes

Serves
6 to 8

Author Notes

This fragrant soup brings Thai flavors—coconut, lemongrass and ginger – to a fresh, bright, versatile asparagus soup. It can easily be made vegetarian or vegan, works at any time of year (though it is especially great in the spring) and is both filling and healthy. We love to have it for lunch on a casual week day or for an appetizer for a fancy dinner. With a soup like this you just can’t go wrong! —Fig Test Kitchen

Test Kitchen-Approved

Ingredients

1

large onion, chopped

3 tablespoons

unsalted butter or canola oil

3 pounds

asparagus, cut into 1/2-inch pieces

¹/₂ teaspoon

black pepper

1 ¹/₂ cups

coconut milk

4 ¹/₂ cups

chicken or vegetable broth

3 tablespoons

finely minced lemongrass

3 tablespoons

finely chopped ginger

¹/₂ teaspoon

fresh lemon juice

Directions

Cook onion in 3 tablespoons butter or oil in a 6-8 quart heavy pot over moderately low heat, stirring until softened, about 10 minutes.

Add lemongrass and ginger and continue cooking until vegetables are soft, about 3 minutes.

Add asparagus pieces, salt and pepper, then cook over medium heat, stirring frequently for about 5 minutes.

Add coconut milk and 5 cups of broth. Simmer, covered, until asparagus is very tender, about 15 minutes.

Puree soup in batches in a blender or with a immersion blender until smooth, transferring to a bowl after blending if using a blender since you will need to do it in several batches (use caution when blending hot liquids) and return to pot. If the soup is too thick, add up to another cup of broth, and cook for about five minutes, or until the soup is warm.

Add lemon juice, and serve with a garnish of chives or cilantro. (Soup may be prepared a day in advance. If making ahead, add the lemon juice after reheating.)
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February 25, 2025
Tempeh “Chicken” Salad

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February 25, 2025

Mushroom and Farro Soup

This mushroom soup recipe is hearty and delicious, with toasted whole grain farro to add body and rosemary to add earthy aromas.

Updated on October 17, 2022

Photo: Greg DuPree

A little white wine balances and brightens the savory elements of this wonderfully complex mushroom soup, which, by the way, is vegan! Shopping tip: Buying packages of pre-sliced wild mushrooms certainly cuts down on prep time, but if you don’t mind some extra chopping, the uncut kind can be less expensive.

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Ingredients

2 tablespoons olive oil
1 yellow onion, chopped
3 carrots, sliced
3 stalks celery, sliced
2 cloves garlic, chopped
1 lb mixed mushrooms (such as oyster, shiitake, and cremini), sliced
¾ teaspoon kosher salt, divided
½ teaspoon freshly ground black pepper, divided
¾ cup pearled farro
1 teaspoon chopped fresh rosemary, plus leaves for serving
½ cup dry white wine
5 cups low-sodium vegetable broth

Directions

Heat oil in a large, heavy-bottomed pot or Dutch oven over medium-high. Add onion, carrots, and celery and cook, stirring often, until softened, about 5 minutes. Add garlic and cook, stirring constantly, until fragrant, about 1 minute.
Add mushrooms, ½ teaspoon salt, and ¼ teaspoon pepper; cook, stirring often, until vegetables are tender and browned, 7 to 8 minutes.
Stir in farro and chopped rosemary; cook, stirring constantly, until mixture is toasted and fragrant, about 2 minutes. Stir in wine and cook, stirring constantly, until wine has almost evaporated, 1 to 2 minutes. Stir in broth and remaining ¼ teaspoon each salt and pepper.
Bring to a boil, reduce heat to low, and simmer, stirring occasionally, until farro is tender, 14 to 16 minutes. Serve topped with rosemary leaves.

Nutrition Facts (per serving)

304	Calories
9g	Fat
44g	Carbs
10g	Protein

Nutrition Facts
Servings Per Recipe 4
Calories 304
% Daily Value *
Total Fat 9g	12%
Sodium 1123mg	49%
Total Carbohydrate 44g	16%
Total Sugars 7g
Protein 10g	20%

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

February 25, 2025

Hungarian Mushroom Soup
Step 1

Prepare your ingredients. Chop 4 medium yellow or white onions (about 1½ lb.) into ¼” pieces. (You should have about 4 cups.) Gently clean 2 lb. mushrooms (crimini and/or shiitake) with a kitchen towel or paper towels. Remove and discard stems; slice caps ¼” thick. Peel 2 medium carrots (about 12 oz.). Cut in half lengthwise, then cut those halves in half lengthwise (you’ll have 4 long spears per carrot). Cut crosswise into ¼”-thick pieces.

Step 2

Smash, peel, and finely chop 6 garlic cloves. Finely chop 2 handfuls of parsley leaves with tender stems until you have ¼ cup; set parsley aside.

Step 3

Melt ½ cup (1 stick) unsalted butter in a medium Dutch oven or other heavy pot over medium heat. Add onion and a pinch of kosher salt (this will help the onion release water and cook more quickly) and cook, stirring occasionally with a wooden spoon, until onion is softened and browned, about 10 minutes. Add mushrooms and carrots to pot and cook, stirring often, until mushrooms start to brown, 12–16 minutes. Add garlic, 4 tsp. Hungarian sweet paprika, 4 tsp. dried dill or ¼ cup fresh dill, and 2 tsp. dried thyme or 2 Tbsp. fresh thyme and cook, stirring often, until fragrant, about 2 minutes.

Step 4

Add 6 cups low-sodium vegetable broth and bring to boil over high heat. Reduce heat to medium-low and simmer, uncovered, 10 minutes.

Step 5

Whisk 2 cups whole milk and ¼ cup all-purpose flour in a small bowl or measuring glass to combine. Pour into soup and stir well. Bring to a boil over high heat. Reduce heat to medium-low and simmer until soup is thick enough to thinly coat spoon, about 8 minutes. Remove from heat.

Step 6

Mix ¾ cup sour cream and 2–3 Tbsp. broth from soup until loose, then add to soup and stir well to incorporate. Season with salt and freshly ground black pepper.

Step 7

Ladle soup into bowls and top each with a dollop of sour cream, some reserved parsley, and a pinch of paprika.

Do ahead: Soup (without sour cream and toppings) can be made 3 days ahead. Let cool; cover and chill. Reheat before adding sour cream as directed.

Plant-Based Brioche

Photo by Rocky Luten. Food & Prop Styling by Alexis Anthony.

Prep time
8 hours
Cook time
30 minutes
Makes
2 loaves

Author Notes

Fluffy, soft, and slightly sweet, this vegan brioche tastes just like the classic version. Instead of butter, cow’s milk, and eggs, it relies on plant-based ingredients like olive oil, oat milk, and aquafaba. —Posie (Harwood) Brien

Test Kitchen Notes

This recipe is shared in partnership with Planet Oat. —The Editors

Test Kitchen-Approved

Ingredients

¹/₂ cup

Planet Oat Oatmilk
¹/₂ cup

olive oil, plus more for brushing
¹/₄ cup

granulated sugar
³/₄ cup

(12 tablespoons) aquafaba (chickpea liquid)
2 ¹/₄ teaspoons

instant yeast
1 teaspoon

salt
3 to 3 ¹/₂ cups

(360g to 420g) all-purpose flour
Flaky sea salt, for sprinkling

Directions

In the bowl of a stand mixer, whisk together the oat milk, olive oil, sugar, and aquafaba.
Add the instant yeast, salt, and 3 cups of flour and mix until just beginning to combine, then switch to the dough hook and knead until the dough is smooth and shiny and elastic-looking. The dough will likely look very wet at first, but continue to knead it and it should smooth out and start to look shinier—this can take up to 15 or 20 minutes, so persevere! (This is also why it’s much better to use a stand mixer fitted with the dough hook instead of attempting to knead it by hand.) If you find it’s really not getting satiny and smooth, and it’s sticking too much to the sides of the bowl and not coming together in a ball, then you can add a bit more flour—up to ½ cup—one tablespoon at a time.
Once the dough is smooth and shiny, transfer it to a large, lightly greased bowl. Cover the bowl with plastic wrap (or a reusable cover) and let it rise at room temperature for about 50 to 60 minutes, or until nearly doubled in size.
After this rise, place the covered bowl in the refrigerator and let it chill for a minimum of 4 hours or as long as overnight.
Remove the dough from the refrigerator, and divide it in half. Divide each half into six even pieces and roll them into balls.
Lightly grease two 8 1/2 x 4 1/2-inch loaf pans and place six balls in each pan, offsetting the balls slightly. Cover the pans and let rise at room temperature until very puffy, about 2 hours.
When you’re almost ready to bake, preheat the oven to 375°F.
Brush the tops of the loaves with olive oil and sprinkle with flaky sea salt. Bake for 10 minutes, then reduce the temperature to 350°F and bake for 15 to 25 minutes longer, until the loaves are golden brown. If you find that the loaves are browning too quickly, tent them with aluminum foil. Remove from the oven and let cool for 15 minutes before turning out onto a wire rack to finish cooling.

Savory Tempeh Crumbles

Photo by Bobbi Lin

Serves
3 to 4 as an appetizer

Author Notes

You’ll be surprised at how versatile this recipe is. I’ve used these crumbles in tacos, burritos, pasta sauces, lasagnas, bowls, stir-fries, casseroles, vegan mac n’ cheese, nachos, and in countless other ways. Once you get the hang of making the crumbles, it’s easy to modify them to fit any flavor profile (Italian herbs and extra garlic for a pasta dish, a pinch of chili and cayenne or a teaspoon of adobo sauce for something Mexican). —Gena Hamshaw

Test Kitchen-Approved

Ingredients

1

8-ounce block of tempeh
2 teaspoons

vegetable oil (such as safflower or grapeseed), plus extra as needed
1 teaspoon

dried thyme
¹/₂ teaspoon

dried sage
¹/₂ teaspoon

dried oregano
¹/₄ teaspoon

smoked paprika
¹/₄ teaspoon

freshly ground black pepper
1 tablespoon

tamari or soy sauce
1

clove garlic, finely minced or pressed

Directions

Bring a medium pot of shallow water to a simmer. Add the block of tempeh and simmer for 10 minutes. Drain the tempeh and pat it dry. Allow the block to cool, and when it’s cool enough to handle, crumble it into pieces (whatever size you like—they can be big crumbles or smaller crumbles).
Heat the oil in a large skillet over medium heat. Add the tempeh, thyme, sage, oregano, paprika, and black pepper. Cook the tempeh for about 5 to 7 minutes, stirring often, or until it’s lightly browned, adding a little extra oil as needed.
Add the tamari or soy sauce and the garlic to the tempeh crumbles and cook for another 2 minutes. Season the crumbles to taste with additional herbs or tamari before removing the crumbles from heat and using them in your favorite recipe.

Summer Vegetable Tian

This pretty vegan layered casserole is so simple to make. Its only seasonings are salt and garlic-infused olive oil, which you make by sizzling a clove of garlic in olive oil for about a minute. This dish is lovely warm or room temperature. Serve with crusty bread as a vegetarian entree or alongside roasted meats as a side dish—don’t forget a glass of chilled rosé.

Updated on April 18, 2024

Additional Time:

1 hr 10 mins

Jump to Nutrition Facts

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Ingredients

⅓ cup extra-virgin olive oil
1 clove garlic, sliced
4 medium tomatoes
3 small onions
1 medium summer squash
1 medium zucchini
1 teaspoon sea salt

Directions

Preheat oven to 400 degrees F.
Heat oil and garlic in a small saucepan over medium-high heat until the garlic begins to sizzle, about 1 minute. Remove from heat and set aside.
Slice tomatoes, onions, squash and zucchini into 1/8-inch-thick slices. Standing them up on their sides, alternate the tomato, onion, squash and zucchini slices in a circular pattern around the edge of a 9-inch deep-dish glass pie pan or similar-size round casserole dish. Make a second alternating circle in the center. Pack the vegetables tightly: they will shrink while baking.
Discard the garlic, if desired, and drizzle the vegetables with the oil. Sprinkle with salt. Bake until the vegetables are tender and starting to brown, about 1 hour. Let cool for 10 minutes before serving.

Originally appeared: EatingWell Magazine, July/August 2018

Nutrition Facts (per serving)

152	Calories
13g	Fat
9g	Carbs
2g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1 cup
Calories 152
% Daily Value *
Total Carbohydrate 9g	3%
Dietary Fiber 2g	8%
Total Sugars 5g
Protein 2g	4%
Total Fat 13g	16%
Saturated Fat 2g	9%
Vitamin A 821IU	16%
Vitamin C 26mg	29%
Folate 2mcg	1%
Sodium 376mg	16%
Calcium 27mg	2%
Iron 1mg	3%
Magnesium 25mg	6%
Potassium 425mg	9%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.

Charred Green Beans with Mustard Vinaigrette & Hazelnuts

Our go-to trick for this crunchy, mustardy vegan side dish: Use a grill basket–it lets you cook all the things that would ordinarily fall through the grill grates, no skewering required. Pick one up from the hardware store or order one online for less than $15.

Updated on April 18, 2024

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Ingredients

1 pound green beans, trimmed
3 tablespoons extra-virgin olive oil, divided
1 tablespoon red-wine vinegar
2 teaspoons whole-grain mustard
¼ teaspoon salt
¼ teaspoon ground pepper
¼ cup toasted chopped hazelnuts

Directions

Preheat grill to high.
Toss green beans with 1 tablespoon oil in a large bowl. Transfer to a grill basket. Grill, stirring occasionally, until charred in spots, 6 to 8 minutes.
Whisk the remaining 2 tablespoons oil, vinegar, mustard, salt and pepper in the bowl. Add the green beans and toss to coat. Serve topped with hazelnuts.

Originally appeared: EatingWell Magazine, July/August 2018

Nutrition Facts (per serving)

181	Calories
15g	Fat
9g	Carbs
3g	Protein

Nutrition Facts
Servings Per Recipe 4
Serving Size 1 cup
Calories 181
% Daily Value *
Total Carbohydrate 9g	3%
Dietary Fiber 4g	14%
Total Sugars 4g
Protein 3g	6%
Total Fat 15g	20%
Saturated Fat 2g	10%
Vitamin A 785IU	16%
Vitamin C 14mg	16%
Folate 4mcg	1%
Sodium 203mg	9%
Calcium 51mg	4%
Iron 2mg	8%
Magnesium 41mg	10%
Potassium 292mg	6%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

Red Quinoa Salad with Citrus and Pistachios

Serves
8

Author Notes

My writing group has several vegan and/or gluten-free members. This red quinoa salad was a hit with just about everybody. The navel oranges are ripe on our tree, just in time to add to this healthy salad. —Lizthechef

Ingredients

1

12-ounce box of red quinoa
4 cups

low sodium vegetable stock
¹/₄ cup

fruity olive oil
3 tablespoons

Meyer lemon juice – or any fresh lemon juice
1 teaspoon

ground cumin
1 teaspoon

orange zest
¹/₄ teaspoon

kosher salt
¹/₄ teaspoon

ground white pepper
3

navel oranges, peeled and cut into sections
1 cup

shelled pistachio nuts
¹/₄ cup

flat-leaved parsley, chopped
orange and lemon zest curls (optional garnish)

Directions

Heat the stock in a medium-sized saucepan until it boils. Add the quinoa, cover and reduce heat to low and cook for 20 minutes, until all the stock has been absorbed. Remove from heat and allow the cooked quinoa to “rest”, covered, while you prepare the vinaigrette.
Whisk together in a small bowl the olive oil, lemon juice, cumin, orange zest, salt and pepper.
Spoon the cooked quinoa into a bowl, add the vinaigrette and toss.
Add the orange sections, pistachios and parsley. Toss. Add garnish and serve.

Category: Uncategorized

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