Ingredients:
- 2 Tbsp. konbu dashi
- 2 tsp. sake
- 2 tsp. hon mirin
- 1 tsp. usukuchi shoyu
- ¾ cup (6 oz.) small-bean natto
- ⅔ cup (3½ oz.) finely grated daikon
Category: Uncategorized
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Natto with Grated Daikon
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Asparagus & Cauliflower Soup
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Serves
4
Author Notes
An incredibly easy vegan soup that is perfect for spring. —The Hungry Hutch
Ingredients
2
medium onions, diced
1 bunch
asparagus, woody ends removed and chopped
1
cauliflower
1 quart
unsalted vegetable stock-
salt -
black pepper -
olive oil, for drizzling -
sunflower seeds, for serving
Directions
- Add the onions, asparagus, cauliflower, and vegetable stock to a large pot and bring to a boil. Reduce to a simmer and cook until the vegetables are tender, about 30 minutes.
- Let cool slightly and blend until smooth either in a traditional blender or with an immersion blender. Add salt and pepper, to taste.
- Pour into bowls, drizzle with olive oil, and garnish with sunflower seeds for some texture.
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Serves
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spring potato salad with pea + mint pistou
Photo by the naked table
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Prep time
20 minutes -
Cook time
20 minutes -
Serves
3
Author Notes
upgrade your plain ol’ potato salad by dressing it with a pea-mint pistou! all the flavor and comfort of the classic recipe, but lightened up a notch and made more nutritious. this dish would be perfect to bring to a potluck or (vegan) BBQ. —the naked table
Ingredients
500 grams
red baby potatoes, organic
150 grams
peas, fresh or frozen
2 tablespoons
extra virgin olive oil
a bunch
fresh basil
1/2 bunch
fresh mint
a pinch
salt + black pepper
Directions
-
cook potatoes until fork-tender.
bring a pot of salted water to a boil.
carefully wash and halve the potatoes. if there are any bigger one, chop them into thirds. don’t peel them – that’s why you chose organic!
cook the potatoes until fork tender but still firm, about 15 to 20 minutes depending on the size.
drain and let cool. -
blend the pistou.
blanch peas for 2 to 3 minutes in a bit of salted water. remove with a slotted spoon and transfer to a bender. set the cooking water aside.
add basil, mint and oil to the blender as well. run the machine for a few seconds.
at this point you can add a bit of the cooking water to thin the sauce out, or leave it as is. blend for 30 seconds or until desired consistency is achieved.
taste and adjust seasonings. -
assemble and serve.
transfer cooked potatoes to a serving dish, add the pistou and mix until everything is well coated. serve immediately.
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Prep time
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Cashew Cream
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In a small bowl, combine 1 tablespoon of the broth with the cornstarch. In a wok or a large nonstick frying pan, heat 1/2 tablespoon of the cooking oil over moderately high heat. Add the cashews; cook, stirring, until starting to char, 1 to 2 minutes. Transfer the nuts to a medium bowl and add a pinch of red-pepper flakes.
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In the same pan, heat 1 tablespoon of the cooking oil over moderately high heat. Add the mushrooms and 1/4 teaspoon of the salt and cook, stirring occasionally, until golden brown, about 5 minutes. Transfer to the bowl with the cashews. Stir the scallion greens and sesame oil into the mushroom mixture.
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Heat the remaining 1 1/2 tablespoons of cooking oil over moderately high heat. Add the scallion bulbs and garlic; cook, stirring, about 30 seconds. Add the broccoli and cook, stirring, for 1 minute. Add the cabbage; cook, stirring, until the cabbage wilts, about 2 minutes. Stir in the remaining 2 tablespoons broth and 1/4 teaspoon salt, 1/4 teaspoon red-pepper flakes, and the oyster and soy sauces. Stir the cornstarch mixture, add it to the pan, and bring to a boil. Cook, stirring, until the sauce coats the vegetables, about 1 minute. Serve topped with the mushroom mixture.
Suggested Pairing
Wines from Austria are more available than ever. Pick a Grüner Veltliner, a white wine with intriguing fruity and peppery flavors, for a tasty change of pace.
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Pineapple Banana Nice Cream
Photo by Wholesome and Savory Eats
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Serves
2
Author Notes
This pineapple banana nice cream is creamy, sweet and delicious without the extra oils, sugars, dairy and artificial flavors often found in regular ice cream. It is vegan, gluten and grain-free and it easily satisfies those pesky sweet cravings. —Wholesome and Savory Eats
Ingredients
3
Bananas- ripe & frozen
2 cups
Pineapple chunks- frozen
1 tablespoon
Organic Blue Agave (optional)
1/2 teaspoon
Cinnamon
1 teaspoon
Don Pancho liqueur or ¼ tsp vanilla essence
Directions
- In a food processor or blender
- Break bananas in chunks if they were frozen whole
- Add chunks of pineapple
- Add cinnamon, liqueur and agave
- Process until mixture has the texture of soft serve ice cream
- Stopping periodically to scrape down the sides as needed
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Serves
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Cocoa-Caramel Truffles
Dusted in powdered, freeze-dried raspberries, these festive truffles are rich, decadent and surprisingly vegan.
Dusted in powdered, freeze-dried raspberries, these festive truffles are rich, decadent and surprisingly vegan.
Oh my. These are good. Amaaaazingly good. And decadently delicious, yet with no added sugar. How about that? World, please meet my Raspberry-Dusted Cocoa Caramel Truffles!
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Cocoa-Caramel Truffles
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Yield: 0 makes 25 to 30 truffles 1x
- 1 3/4 cups freeze dried raspberries
- 1 1/2 cups Medjool dates (pitted)
- 1/3 cup tahini
- 1/4 cup cocoa powder
- 3 tablespoons water or raspberry liqueur
- 1 teaspoon pure vanilla extract
Instructions
- Using a food processor or a blender, process raspberries into a powder – or simply place raspberries into zippered plastic bag, and hand crush with a rolling pin or kitchen mallet. Pour raspberry powder into a bowl and set aside.
- In a large high powered blender add dates, tahini, cocoa, water or raspberry liqueur, and vanilla, and process until smooth.
- Turn power off, remove lid, and transfer blended mixture to a covered container. Freeze or refrigerate for an hour or more, or until mixture is well chilled.
- Remove chilled mixture from refrigerator or freezer, scoop out small amounts, and roll into balls, 3/4 of an inch in size. Carefully roll the balls, one or two a time, in the raspberry powder, covering each one completely. Repeat with remaining truffles.
- Place Raspberry-Dusted Cocoa Caramel Truffles into an air-tight covered container, and return to the freezer to harden for 30 minutes or more before serving. Extras can be stored in the freezer for up to two weeks.
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Cabbage & White Bean Soup
This cabbage and white bean soup is easy and flavorful. Avoid browning the leeks and garlic, as it can make the soup bitter. If you want to make this soup vegan, use vegan-friendly pesto and omit the Parmesan rind.
Updated on September 18, 2023
Photo: Photographer: Jen Causey, Prop Stylist: Claire Spollen, Food Stylist: Ali Ramee
Cook Mode
(Keep screen awake)
Ingredients
-
2 tablespoons extra-virgin olive oil
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4 cups chopped green cabbage
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1 ½ cups sliced leek
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1 ½ tablespoons finely chopped garlic
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4 cups lower-sodium vegetable broth
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½ teaspoon salt
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1 (15 ounce) can no-salt-added white beans, rinsed
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1 Parmesan rind (optional)
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1 tablespoon white-wine vinegar
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¼ cup pesto
Directions
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Heat oil in a large Dutch oven or large pot over medium-high heat. Add cabbage and leek; cook, stirring often, until softened but not browned, about 4 minutes. Add garlic; cook, stirring constantly, until fragrant, about 1 minute. Add broth, salt, beans and Parmesan rind, if using; increase heat to high and bring to a boil.
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Reduce heat to low to maintain a low simmer; cover and cook, undisturbed, until the cabbage is tender, about 10 minutes. Remove from heat and stir in vinegar. Remove and discard Parmesan rind, if using. Divide the soup among 4 bowls, and top with pesto.
Originally appeared: EatingWell.com, January 2023
Nutrition Facts (per serving)
294 Calories 16g Fat 28g Carbs 9g Protein Nutrition Facts Servings Per Recipe
4Serving Size
1 1/2 cupsCalories
294% Daily Value * Total Carbohydrate
28g10% Dietary Fiber
8g29% Total Sugars
5gProtein
9g18% Total Fat
16g21% Saturated Fat
3g15% Cholesterol
5mg2% Vitamin A
1951IU39% Vitamin C
38mg42% Vitamin E
1mg9% Folate
60mcg15% Vitamin K
83mcg69% Sodium
595mg26% Calcium
218mg17% Iron
3mg17% Magnesium
77mg18% Potassium
461mg10% Zinc
2mg18% 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.
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Black bean burger
Are black bean burgers vegan?
This recipe is vegan and uses a base of pulsed black beans, sweet potatoes, nuts and bread. This is flavoured with paprika, cumin and onion granules. The pulsed walnuts add a ‘meatiness’ to the texture but you can swap these for cashews, pine nuts, blanched almonds or pecans, or omit them entirely.
How do you bind black bean burgers without egg?
As this recipe is vegan the burgers are held together with sweet potato mash. The beans are blitzed with the mash alongside breadcrumbs, spices and tomato puréeto produce a smooth patty mixture. Make sure that the bean mixture is properly blended as this will also help the patties to bind.
What should I do if my patty mixture is too wet?
To help firm the patties up the recipe suggests chilling for 20 mins in the fridge. If the mixture seems too wet then you can add some extra breadcrumbs.
What if I don’t have a food processor?
The patties can be made by hand, which will result in a more chunky texture, but they should still hold together. Grate the bread to make breadcrumbs and crush the nuts in a plastic bag by bashing with a rolling pin until as fine as possible, or chop very finely using a large, sharp kitchen knife. For the cooked sweet potato and black beans, we recommend mashing them with a fork or potato masher until very smooth.
Can I use different types of beans?
You can swap the black beans for pinto beans, aduki beans or red kidney beans. You can also use white beans such as cannellini, haricot or butterbeans. Chickpeas can be a bit drier so may not hold together as well.
How to cook black bean burgers
The patties are cooked in a large non-stick frying pan over a medium heat. Fry them for 4-5 mins on each side until golden and heated through.
Can the black bean burgers be oven baked?
It’s possible to cook them in the oven, though this might result in a less crisp texture than when pan-fried. Brush the patties with olive oil or rapeseed oil then place on a baking sheet and cook at 200C/180C fan/gas 6 for 10 minutes. Turn them over, brush the tops with a little more oil and cook for another 5 minutes or until crisp on the outside and heated through.
Why are my burgers sticking to the pan?
If the patties are sticking to the pan, keep cooking for a little longer before flipping. This will allow time for a golden-brown crust to form and help keep them together. Use a wide spatula or fish slice to flip them. Using a non-stick pan will also help.
Can I make black bean burgers in advance?
The recipe can be made up to the stage of shaping the patties (end of step two). Transfer these to a baking sheet, cover and refrigerate for up to a day before cooking. They can also be frozen at this stage for about three months. Defrost in the fridge overnight before cooking.
How to store leftovers?
Once they’ve been cooked, the burgers can be stored, covered, in the fridge, for up to three days, or frozen for about three months (defrost in the fridge overnight). They can be reheated in the oven, covered in foil to stop them burning. You can also microwave them although they won’t crisp up this way.
What to serve with black bean burgers
This recipe features a peeled carrot and cucumber side salad with coriander and lime juice that provides a refreshing zingy contrast to the burgers. For the buns themselves, we suggest adding sliced tomatoes, avocado, rocket salad and a coconut yogurt or burger sauce of your choice, but you can add anything you like. Sweet chilli jam is especially good.
Serve with your choice of sides. Try harissa sweet potato wedges with a vegan soured cream for dipping, potato wedges, crispy onion rings and vegan potato salad,
For lots of colour and crunch try our vibrant vegan coleslaw, red cabbage & pickled chilli slaw or Mexican-style corn salad (replacing the honey with agave syrup for a vegan version).
More vegan burger recipes:
Discover more of our vegan burger recipes including pulled BBQ aubergine & black bean burgers and vegan beetroot & quinoa burgers.
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Celeriac dauphinoise
Layer the celeriac slices in the baking dish, seasoning between each layer and tucking a little garlic and thyme between the slices until everything has been used. Pour over the cream mixture and bake for 1 hr 30 mins, or until the celeriac is tender and a knife can easily slide through. Let stand for 5 mins before serving. If making ahead, leave to cool, then reheat, covered, at 200C/180C fan/ gas 6 for 20 mins or until piping hot.
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