WordPress Blog – Page 180

Grits with Yogurt and Vegan Chorizo Oil

Make the vegan chorizo oil

In a small saucepan, heat the oil. Add the garlic and cook over moderately low heat, stirring frequently, until light golden, about 5 minutes. Remove the pan from the heat and whisk in all of the remaining ingredients. Scrape the mixture into a heatproof bowl and let cool to room temperature, about 30 minutes. Strain the oil through a cheesecloth-lined sieve, pressing on the solids.

Meanwhile, make the grits

In a medium saucepan, combine the milk and cream and bring to a simmer. Whisk in the grits and cook over moderately low heat, whisking occasionally, until tender, smooth and porridge-like, about 25 minutes. Whisk in the goat cheese, yogurt, butter and lemon juice and season with salt.
Spoon the grits into bowls and drizzle with some of the vegan chorizo oil. Garnish with cilantro and serve warm.

Make Ahead

The vegan chorizo oil can be refrigerated for 2 weeks.

January 17, 2025

Simply Vegan 2-Bean Crock Pot Chili

Serves
4-6

Author Notes

I created this recipe while on the Daniel Fast during the Super Bowl of this year. It’s a fix-it-and-forget-it meal that’s simple, satisfying, and couldn’t be healthier. I winner on all sides! —Kelly Minyard

Ingredients

1 cup

Dry black beans (or 2 cans, drained and rinsed)
1 cup

Dry kidney beans (or 2 cans, drained and rinsed)
2

cans chili-spiced diced tomatoes, undrained
1

green bell pepper, diced
1

onion, diced
2

cloves garlic, minced
8 ounces

mushrooms, sliced
2 tablespoons

olive or coconut oil
1 tablespoon

cumin
1 tablespoon

chili powder
1-2 cups

vegetable stock (or water)

Directions

If using dry beans, soak and cook according to package directions prior to putting in crock pot.
Saute bell pepper, onion, mushrooms, and garlic in oil of choice until soft.
Combine all ingredients in crock pot, adding stock or water until mixture reaches desired consistency. Because all ingredients are pre-cooked, cook time depends on personal preference and time constraints, but 4-10 hours at a low heat is recommended (the longer, the better).

January 17, 2025

Vegan Peanut Butter and Chocolate Chip Ice Cream

Ingredients:

1⁄2 cup raw, unsalted cashews
1 cup granulated sugar
1⁄4 cup cocoa butter
2 tbsp. plus 2 tsp. coconut oil
1⁄2 tsp. kosher salt
2 tbsp. plus 2 tsp. smooth all-natural peanut butter
3 tbsp. unrefined peanut oil
1⁄4 cup finely chopped bittersweet chocolate
1 cup plus 2 Tbsp. coconut milk

January 17, 2025

Vegan Rassolnik (Lentil and Barley Soup with Pickles)

Photo by The Weiser Kitchen

Serves
16

Author Notes

Pickles offer a zingy contrast to the hearty vegetables in this vegan version of the traditional Russian soup. —tw

Ingredients

2 teaspoons

olive oil
2 tablespoons

tomato paste
12 cups

low-sodium vegetable broth
³/₄ cup

barley, rinsed
1 cup

lentils
1 pound

beets, peeled and cut into 1-inch dice
2

carrots, peeled and cut into 1-inch rounds
4

large potatoes, cut into 1-inch pieces
2 teaspoons

kosher salt
1 bunch

flat-leaf parsley, roughly chopped
¹/₂ cup

strained half-sour pickle juice
¹/₂

large yellow or Spanish onion, peeled and cut into 1/2-inch dice
2

stalks celery, cut into 1/2-inch dice
2 bunches

fresh dill
6

bay leaves
2 teaspoons

freshly ground allspice
1 teaspoon

freshly ground black pepper
5

large sour dill pickles, diced

Directions

Heat the oil in a large stockpot set over high heat until it shimmers. Add the tomato paste and stir constantly for 45 seconds. Add the stock and stir to combine. Add the barley, lentils, beets, carrots, and potatoes, stir gently, cover, and bring to a boil. Reduce the heat to a simmer and cook for 30 minutes, or until the barley and lentils are each partially cooked and slightly softened.
Add the salt, parsley, pickle juice, onion, celery, all but 2 teaspoons of the dill, the bay leaves, allspice, and black pepper, and stir. Cover and cook for 15 minutes, or until the carrots and celery are tender-crisp, the potatoes are soft when poked with a tip of a sharp knife, the barley is cooked through, and the lentils are beginning to break apart. Remove the bay leaves.
Ladle into bowls, garnish each bowl with 2 tablespoons diced pickle and reserved fresh dill, and serve immediately.

January 17, 2025

chocolate banana muffins

Photo by weshook

Prep time
10 minutes
Cook time
20 minutes
Makes
about 24 muffins, depending on the size of your pans

Author Notes

Moist, chocolatey, but still filled with some healthy fiber and protein. A no guilt chocolate breakfast or snack. My favorite way to eat them? With nut or seed butter. —weshook

Ingredients

²/₃ cup

cocoa powder
1 cup

whole wheat flour
³/₄ cup

all-purpose flour
1 cup

brown sugar
1 teaspoon

baking soda
1 teaspoon

espresso powder
1 tablespoon

flax meal
2 tablespoons

wheat germ
1 cup

chocolate chips
1 cup

non-dairy milk (I used soy milk)
2 teaspoons

vinegar (I used apple cider vinegar)
8 tablespoons

vegan margarine
2

medium ripe bananas

Directions

Preheat the oven to 425 degrees.
In a large mixing bowl, whisk together the dry ingredients and the chocolate chips.
In a medium sized bowl, mash the bananas. Add the milk, vanilla, vinegar and butter. Whisk.
Add the wet mixture to the dry mixture and stir just until combined.
Scoop into greased or lined muffin cups. bake for 15 to 20 minutes. Watch carefully so the edges don’t burn. cool in pan on a rack for 5 minutes or so, then remove from the pan and cool on a rack. Or eat them warm while the chocolate chips are still gooey!

January 17, 2025

Creamy Tomato Vegan Pasta

Rich and creamy with deep tomato flavor, this is the vegan pasta you make for lifelong dairy lovers. Vegan or not, this indulgent pasta is sure to have everyone going back to the pot for another serving. In this recipe, a homemade vegan cream made from quick-soaked cashews rounds out our robust sauce of sun-dried tomatoes and tomato paste. The result is a complex, rich sauce that rivals even our favorite dairy-filled varieties. We finished this dish off with a shower of spiced toasted cashews and fresh basil—trust us, it’s the final perfect touch to this creamy, tomato-focused pasta.

How do I make the cashew cream?

Cashew cream is simply softened cashews blended with water until smooth. Some say the cashews should soak overnight before blending, but we’ve found that soaking them in just-boiled water for an hour does the trick. Tip: If you’re concerned that the cashews aren’t soft enough, try pressing one between two fingers: If you can see it squishing, you’re good to go.

What should top this with?

For this recipe, we went the extra mile by grating cashews. Micrograting spiced nuts over pasta is a trick I picked up from Chef Neal Harden, executive chef at abcV in Manhattan. It might seem crazy, but the shower of spiced nut shavings really does mimic the look of grated Parmesan—and it adds another layer of richness and light spice to complement the flavors already in the pasta. Please note: You’ll need a handheld microplane grater for this. We don’t recommend trying to do it with a box grater or other form of zester!

If you don’t have a microplane grater, no problem! Top with fresh basil and freshly cracked black pepper, red pepper flakes, or even vegan Parmesan if you’ve got it.

What do I do with leftovers?

If you have leftovers (unlikely, but we’ll pretend!), you can store them in the refrigerator in an airtight container for up to 3 days. Typically creamy pastas don’t reheat well—the cream or butter in the sauce tends to break and become greasy—but because there’s no dairy in this sauce, that shouldn’t be a problem. You may notice that the sauce seems slightly drier; if that’s the case, just add a teaspoon of water to your pasta bowl and mix it around to return it to saucy, glossy perfection.

Made this? Let us know how it went in the comments below.

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1 1/2 cups
water, divided, plus more for pasta
3/4 cup
raw cashews, divided
2 Tbsp.
plus 1 1/4 tsp. kosher salt, divided
16 oz.
penne
3 Tbsp.
extra-virgin olive oil, divided
3 tsp.
crushed red pepper flakes, divided
1
small yellow onion, chopped
4
cloves garlic, finely chopped
6 Tbsp.
tomato paste
1/4 cup
sun-dried tomatoes, finely chopped
1/4 cup
fresh basil leaves, finely chopped, for serving

1. Step 1In a small pot over high heat, heat 1 cup water just until boiling. Remove from heat and add 1/2 cup cashews. Cover and let soak 1 hour.
2. Step 2Drain soaked cashews, discarding soaking liquid, and thoroughly rinse. Transfer to a blender and add 1/2 cup water and 1/8 teaspoon salt. Blend until smooth, then transfer to a small container (you should have about 3/4 cup cashew cream).
3. Step 3Bring a large pot of water to a boil and stir in 2 tablespoons salt. Add penne and cook, stirring occasionally, until very al dente, 2 to 3 minutes less than package instructions. Drain pasta, reserving 1 1/2 cups pasta cooking liquid.
4. Step 4Meanwhile, in a large, high-sided skillet, combine 1 tablespoon oil, 1/8 teaspoon red pepper flakes, 1/8 teaspoon salt, and remaining 1/4 cup cashews. Toast over low heat, tossing frequently, until fragrant, 4 to 5 minutes. Transfer to a small bowl; set aside. Wipe out skillet.
5. Step 5In same skillet, heat remaining 2 tablespoons oil. Add onion, garlic, and 1/2 teaspoon salt and cook, stirring occasionally, until onions are softened, 5 to 7 minutes. Add tomato paste, sun-dried tomatoes, and remaining 1/4 teaspoon red pepper flakes and cook, stirring constantly, until paste darkens and starts to stick to bottom of pot, 3 to 4 minutes.
6. Step 6Whisk in 3/4 cup cashew cream and 3/4 cup reserved pasta cooking liquid until combined, then bring to a simmer over medium-high heat. Add pasta and cook, tossing constantly and adding more pasta cooking liquid 1/4 cup at a time as needed, until pasta is al dente and sauce is glossy and coats pasta, 2 to 3 minutes; season with remaining 1/2 teaspoon salt as needed.
7. Step 7Divide pasta among bowls. Using a microplane, finely grate reserved toasted cashews over pasta. Top with basil.

creamy tomato vegan pasta

PHOTO: ROCKY LUTEN; FOOD STYLING: MAKINZE GORE

January 17, 2025

Vegan Pear Tart

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January 17, 2025

Oil-free Vegan Pesto Pasta Salad

Photo by Holly Dyson

Prep time
10 minutes
Cook time
10 minutes
Serves
2

Author Notes

This delicious pasta salad is super easy, oil-free, gluten-free and a perfect summer meal! —Holly Dyson

Ingredients

For the pesto
1

Medium sized Avocado
1 cup

Loose packed basil
1

Garlic clove
1

Lemon juiced
1 teaspoon

Lemon zest
¹/₄ cup

cucumber
¹/₂ teaspoon

Sea salt
2 tablespoons

Water

For the Salad
1 packet

Gluten-free Pasta (I used brown rice)
¹/₂ cup

Cherry Tomatoes
¹/₂

Red bell pepper
¹/₃ cup

Cucumber

Directions

Place all the Pesto ingredients apart from the water into a food processor/blender and blitz on high until smooth, adding the water as you go. Taste test to see whether you want to more salt for saltiness or lemon for acidity.
Mix the dressing into your cooked pasta.
Slice up the tomatoes, capsicum and cucumber and add to the pasta.
Enjoy!

January 17, 2025

Light Yakisoba Noodles

Photo by James Ransom

Prep time
15 minutes
Cook time
20 minutes
Serves
3

Author Notes

From Candice Kumai’s Kintsugi Wellness book: “Mom used to make this dish as a quick, filling meal for the family on busy days. Yakisoba is a simple, flavorful stir-fry noodle. Feel free to toss in your own leftover proteins and veggies to mix it up and make it your own!” —Candice Kumai

Test Kitchen Notes

Featured in: One-Pan Yakisoba Noodles That Come Together Before You Know It —The Editors

Test Kitchen-Approved

Ingredients

2 tablespoons

toasted sesame oil
¹/₂

yellow onion, finely diced
2

garlic cloves, minced
2 cups

thinly sliced shiitake mushroom caps
3 cups

fresh yakisoba noodles (look for these at the Japanese market)
2 cups

finely chopped kale
1 ¹/₂ teaspoons

toasted sesame seeds
Light yakisoba sauce
2 tablespoons

reduced-sodium tamari soy sauce
3 tablespoons

rice vinegar
1 tablespoon

tomato paste (or try sriracha)
¹/₄ cup

vegan Worcestershire sauce
¹/₄ cup

purified water

Directions

In a medium sauté pan warm the oil over medium heat. Add the onion and sauté for 5 minutes, stirring occasionally. Add the garlic and sauté for 2 minutes, until fragrant. Add the mushrooms and sauté for 2 to 3 minutes more, stirring well.
Add all the ingredients for the light yakisoba sauce to the pan and stir. Add the fresh yakisoba noodles and sauté for a few minutes, tossing to coat all the noodles with the sauce, and cook until the water evaporates.
Add the chopped kale and toss to slightly wilt and coat with the sauce. Divide the noodles among individual serving bowls and top with 1⁄2 teaspoon of sesame seeds per bowl.

January 17, 2025

Gluten- and Dairy-Free Pie Crust

Makes
one 9-inch round pie crust

Author Notes

What can be so tricky about a gluten-free pie crust, you ask? Simply put, there’s no gluten to keep it all sticking together, hence the delicate nature of it all — lifting, rolling, and trimming are things that need to be considered when dealing with dough that has zero elasticity. But just like anything, the more you practice, the easier it will be, and I’m sure you will even develop your own technique to pass on to others. —Lindsey S. Love | Dolly and Oatmeal

Test Kitchen-Approved

Ingredients

¹/₂ cup

sorghum flour
¹/₄ cup

brown rice flour
¹/₄ cup

gluten-free oat flour
¹/₄ cup

arrowroot powder
1 teaspoon

psyllium husk powder (or xanthan gum)
1 teaspoon

natural cane sugar
¹/₂ teaspoon

fine sea salt
¹/₂ cup

unrefined coconut oil, cold, plus more pan
3 to 6 tablespoons

ice water
1

egg, for brushing (or 1 teaspoon plant-based milk if you are vegan)

Directions

In a large bowl, whisk the dry ingredients (everything up to and including the salt) together.
Cut the coconut oil into chunks, and add it to the dry ingredients. Using a pastry cutter, cut the oil into flour until you have a mixture resembling coarse crumbs.
Drizzle in the ice water a tablespoon at a time. Use a wooden spoon to stir gently.
Squeeze the dough together: If it crumbles you need to add more water, a little bit at a time, until the dough holds together.
Gather the dough together with your hands and shape it into a flat disk (if you are noticing a lot of cracks and the dough looks dry, you can always break the dough back up and add more water — you can’t overwork gluten-free pie dough, which makes it very forgiving in that way).
Loosely wrap the dough with plastic wrap and refrigerate it for 30 minutes.
Grease a 9-inch pie pan with coconut oil, and set it aside. Remove your dough from fridge and line a work surface with a large piece of parchment paper. Flour parchment, place the dough on top, and let it rest for 5 to 10 minutes.
Using a rolling pin, roll out dough to an 11-inch round, gently turning it and sprinkling it with flour to prevent sticking.
Place a pie pan on top of the dough, gently slide one hand between the work surface and the parchment paper. Hold the top of the pie pan with your other hand and, working swiftly and carefully, flip the paper and invert the dough into the pan; gently peel back the parchment if sticking.
Press the dough into pan and trim the edges. If there are any tears, press the dough back together or patch them with the excess trimmed dough. Shape the crust as desired; fill and bake as recipe directs.

Lindsey S. Love is a food blogger living in Brooklyn, NY with her husband. Her cooking and baking focus on healthful gluten free and dairy free, with occasional vegan recipes. You can follow her at dollyandoatmeal.com for additional recipes.

January 17, 2025