These muffins have a great fluffy texture and delicious flavor that you are sure to love. —Melissa Huang
Ingredients
425 grams
mashed ripe bananas
145 grams
granulated sugar
150 grams
non dairy milk
430 grams
all purpose flour
10 grams
baking powder
1 teaspoon
ground cinnamon (optional)
Directions
Preheat oven to 400 degrees Fahrenheit. Line a muffin tin with parchment paper liners.
In a large bowl, combine the mashed bananas, sugar, and milk. Stir until completely combined.
Add the flour, baking powder, and ground cinnamon. It will look like too much flour but just keep mixing. Fold until just combined (so that no more flour is seen). The batter will seem thick and sticky.
At this point, you can add whatever customizations you want. Nuts, chocolate chips, dried fruit, etc. all work!
Fill each muffin cup all the way to the top (stacked very tall if you can). Bake for 8 minutes at 400 degrees Fahrenheit.
Then bring the oven down to 350 degrees and bake for another 15 minutes. The muffins should be golden brown and a toothpick inserted comes out clean.
“A staple in American Italian restaurants, and on my dinner table as well—who doesn’t love creamy tomato sauce? There is no reason to deprive yourself of it because, OMG, cashew cream is indistinguishable from heavy cream here! This will be your go-to recipe for impressing dates or dinner party guests or even yourself when you just wanna whip something up for a Sunday night Netflix session. I love using coconut oil to sauté the onions because it resembles butter a little more than olive oil does. I realize that coconut oil is soooo not Italian, but just trust me. I also prefer to slice the garlic, rather than mince it, because it gets fabulously caramelized and creates garlic-bite flavor bombs.” —Republished with permission from I Can Cook Vegan by Isa Chandra Moskowitz, published by Abrams Books c 2019. —Food52
Test Kitchen-Approved
Ingredients
3 tablespoons
refined coconut oil
1/4 cup
(35 grams) thinly sliced garlic
1/2 cup
(60 grams) thinly sliced shallots
1
(25-ounce/710-gram) can crushed tomatoes
1 teaspoon
salt
1/2 teaspoon
red pepper flakes
Freshly ground black pepper
1/2 cup
(120 ml) vodka
1 pound
(455 grams) penne
1/2 cup
(60 grams) whole unroasted cashews
1/2 cup
(120 ml) vegetable broth
1 1/2 cups
(20 grams) sliced fresh basil leaves
Directions
In a large pot, bring 4 quarts (3.8 L) of salted water to a boil for the pasta.
Preheat a large sauté pan over medium-low heat. Melt the coconut oil in the pan and immediately add the garlic, flipping it often until lightly browned on both sides, about 2 minutes. Add the shallots and a pinch of salt, turn the heat up to medium, then mix everything together and sauté until the shallots are translucent, about 3 minutes. Add the crushed tomatoes and scrape the bottom of the pan to make sure everything comes together. Add the salt, red pepper fakes, black pepper to taste, and the vodka. Bring to a steady simmer and allow the alcohol to cook out, 7 to 10 minutes.
Meanwhile, boil the penne according to package directions until al dente.
Place the cashews and vegetable broth in a high-speed blender and blend for about a minute or until completely smooth, using a rubber spatula to scrape down the sides every 20 seconds or so.
Add the cashew cream and half of the basil to the sauce (reserve the rest of the basil for garnish). Mix well.
Use a slotted pasta spoon or large wire skimmer to fish the pasta out of the water and add it to the sauce. Continue to simmer until the pasta is fully cooked and the sauce is clinging to the penne, 3 to 5 minutes. Serve topped with the reserved fresh basil and freshly ground black pepper.
This easy weeknight pasta uses raw cashews and a secret ingredient to create the most luscious and creamy sauce—no one would think it’s vegan.
Published January 09, 2023
Simply Recipes / Micah Siva
Are you eating dairy-free and worried that creamy pasta is off the table? Think again! This vegan pasta is made with a creamy cashew-based sauce that’s thickened until rich and velvety with a secret ingredient. It’s a quick and easy vegan pasta, perfect for weeknight dinners.
This vegan pasta is cooked in one skillet—no need to bring out an extra pot to cook the pasta separately. It’s the perfect way to get dinner on the table with minimal mess. It uses just one skillet to cook the pasta and the sauce, and your blender (or immersion blender) to create an irresistibly creamy sauce that the whole family will love. In fact, I suspect no one will guess it’s vegan.
The Milk Matters
Choose an unsweetened, plain non-dairy milk for this recipe. If you use anything sweetened, like a milk alternative labeled as “original,” the sauce will taste slightly sweet—you wouldn’t want that. I prefer plain unsweetened almond milk, but if you want an extra creamy sauce, use coconut milk or vegan half and half.
You Say Potato, I Say Thickener!
Potatoes are the secret ingredient to create a thick and creamy sauce. The starch in the potato acts as a thickener, absorbing excess liquid in the sauce. Yukon potatoes have a thin skin, meaning you can even keep the skin on.
Simply Recipes / Micah Siva
Cashews Are a Vegan’s Best Friend
Cashews are a common ingredient in creamy vegan dishes like ice cream, cheesecake, and pasta sauces. Unlike roasted cashews, raw cashews are like milk in flavor and color, making them perfect for mimicking the creaminess of milk. Be sure to purchase cashews that are unsalted. Oftentimes, recipes require soaking cashews overnight to soften, but I prefer to boil them in a plant-based milk to soften them in just 10 minutes!
The Secret Sauce for Cheesy Flavor
This vegan dish uses two special ingredients—nutritional yeast and miso—for a punch of cheesy umami flavor without dairy cheese. Nutritional yeast can be found in the health food aisle of most grocery stores, and is great sprinkled on popcorn, eggs, or even broccoli! Miso paste can be found in the refrigerated section of most grocery stores. I like using white miso for its sweet, milky flavor.
Two Fun Twists
Love mac and cheese? Add a chopped carrot when boiling the cashews for an orange “cheese” sauce that looks like cheddar!
Add some veggies, like frozen peas, steamed broccoli, or cauliflower to the pasta.
Simply Recipes / Micah Siva
More Vegan Dinners
Vegan Mushroom Stroganoff
Vegan Butternut Squash Soup
Vegan Minestrone
Smoky Vegan Lentil Stew
Vegan Mushroom Barley Soup
I love using fettuccine pasta, but the sauce is great with any shape your family loves, like elbow, farfalle, fusilli, or rigatoni.
Cook Mode (Keep screen awake)
3/4cup unsalted raw cashews
1 small or 1/2mediumYukon gold potato, chopped into 1-inch pieces
1/3cupnutritional yeast
3cloves garlic, crushed
1cup plain almond milk, unsweetened
1/2teaspoonsalt, plus more to taste
1/4teaspoonblack pepper, plus more to taste
2teaspoons white miso
4 1/2cupswater, divided
1pounddry fettuccine pasta (see Recipe Note)
1/4cupchopped parsley (optional)
Make the sauce:
In a medium pot, combine the cashews, potatoes, nutritional yeast, garlic, almond milk, salt, and black pepper. Bring to a boil over medium-high heat, and simmer for about 10 minutes, until you can pierce a fork through the potatoes.
Simply Recipes / Micah Siva
Blend the sauce:
Transfer the cashew mixture into a blender, add the miso and 1 cup water, and blend until smooth. Set it aside.
Simple Tip!
You can use an immersion blender to blend the cashew mixture, miso, and water directly in the pot. Be careful! Keep the blade submerged the whole time so that it doesn’t splatter hot liquid on you.
Simply Recipes / Micah Siva
Cook the pasta:
In a large, deep skillet, bring 3 1/2 cups water to a boil over high heat. As soon as it comes up to a boil, add the pasta and cook for 3 minutes, stirring occasionally so that the noodles don’t stick to each other.
Then, pour in the cashew mixture, gently pushing the pasta down to fully submerge it in the creamy liquid.
Reduce the heat to medium heat and gently cook, stirring frequently, until the pasta is cooked through, about 15 minutes. The sauce will thicken—add more water 1/4 cup at a time if it thickens too quickly and it looks dry.
If the sauce starts sticking to the bottom of the skillet, reduce the heat to low and add a couple tablespoons of water as you stir the pasta.
Taste and season with more salt and black pepper.
Simply Recipes / Micah Siva
Simply Recipes / Micah Siva
Simply Recipes / Micah Siva
Serve:
Top with parsley and serve.
Did you love the recipe? Leave us stars below!
Simply Recipes / Micah Siva
Nutrition Facts (per serving)
423
Calories
9g
Fat
69g
Carbs
17g
Protein
×
Nutrition Facts
Servings: 4
to 6
Amount per serving
Calories
423
% Daily Value*
9g
12%
Saturated Fat 2g
8%
0mg
0%
300mg
13%
69g
25%
Dietary Fiber 5g
19%
Total Sugars 3g
17g
Vitamin C 5mg
26%
Calcium 129mg
10%
Iron 4mg
24%
Potassium 476mg
10%
*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.
Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.
This simple recipe is a healthy, vegan twist on a classic summer favorite. Traditionally made with bacon and cider vinegar, this plant-based version gets bold flavor from smoked salt and spicy brown mustard. A sure crowd-pleaser! —Plants-Rule
Ingredients
3 pounds
Yukon Gold potatoes, cut into ½-inch thick disks
1/4 cup
apple cider vinegar
4 teaspoons
teaspoons spicy brown mustard
1/2
red onion, diced
1 teaspoon
smoked salt
1/4 teaspoon
ground black pepper
1/4 cup
cup water (use the water from boiling the potatoes)
Directions
Place the potatoes in a medium pot and cover with a couple of inches of water. Cover, bring to a boil, and reduce to simmer. Simmer until knife-glide tender, about 6-8 minutes. Because the potatoes are thinly sliced, keep an eye on them – it won’t take them long to be done.
While the potatoes simmer, prepare the other ingredients for the salad. In a large bowl, combine the cider vinegar, spicy brown mustard, red onion, smoked salt, and black pepper. Toss well to combine.
After the potatoes have simmered for a few minutes (and have started to release some of their starches), portion out ¼ cup of the water. Add this to the bowl with the dressing ingredients.
When the potatoes are done simmering, remove from the heat, and drain well. Immediately add them to the bowl with the dressing ingredients. Toss well to combine. Taste to adjust seasoning.
Whisk Worcestershire, tamari, maple syrup, pepper, onion powder and garlic powder in a large bowl until combined. Add the beets and toss to coat. Cover and refrigerate for at least 2 hours and up to 2 days.
Position oven racks in the middle and lower third of the oven; preheat to 200 degrees F. Line 2 large baking sheets with parchment paper.
Drain the beets. Arrange in a single layer on the prepared baking sheets. (They can touch edges, but should not be overlapping.)
Bake, rotating the pans top to bottom halfway through, until there is little to no moisture left on the parchment paper and the beets are fully dry, yet still pliable, 2 1/2 to 2 3/4 hours.
Tips
To make ahead: Marinate the beets (Step 2) for up to 2 days. Store the jerky in an airtight container between sheets of parchment paper for up to 5 days.
This vegan ramen broth gets its depth from seaweed, mushrooms and charred onion, garlic and ginger.
Updated on April 19, 2024
Photo: Eric Wolfinger
Cook Mode (Keep screen awake)
Ingredients
1mediumyellow onion, unpeeled, halved
1largeshallot, unpeeled, halved
1headgarlic, cloves separated, unpeeled
2ouncesfresh ginger
4leaves green cabbage
1mediumcarrot, cut into 2-inch pieces
6scallions, cut into 2-inch pieces
2pieceskombu (1/4 ounce)
1ouncedried shiitake mushrooms
12cupswater
Directions
Cook onion, shallot, garlic cloves and ginger in a large cast-iron pan over high heat, turning occasionally, until the vegetables are lightly charred on all sides, 8 to 10 minutes. Transfer the vegetables to a large pot and add cabbage, carrot, scallions, kombu, mushrooms and water. Cover and bring to a boil over high heat. Reduce heat to maintain a simmer and cook, covered, for 1 hour.
Remove from heat, uncover and let stand, stirring occasionally, until the pot is cool to the touch, about 1½ hours. Refrigerate overnight.
Using tongs and a slotted spoon, remove most of the solids from the broth. Strain the remaining broth into a large saucepan. Bring to a simmer and serve hot.
To make ahead
Refrigerate for up to 3 days or freeze for up to 3 months.
Originally appeared: EatingWell Magazine, September 2021
Nutrition Facts (per serving)
Nutrition Facts
Servings Per Recipe 8
Serving Size 1 cup
Calories 5
% Daily Value *
Total Carbohydrate
1g
0%
Vitamin A
208IU
4%
Sodium
6mg
0%
Potassium
29mg
1%
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.
Whisk together all-purpose flour, rye flour, cocoa, baking powder, baking soda, and fine sea salt in a medium bowl, and set aside. Whisk together melted vegan butter, cane sugar, brown sugar, and 1/4 cup water in a large bowl. Add flour mixture, and stir until well combined. Stir in bittersweet chocolate until well combined. Cover and chill dough at least 2 hours or up to 3 days.
Preheat oven to 350°F. Line 3 baking sheets with parchment paper. Using a 2-tablespoon (1 3/4-inch) cookie scoop, drop dough balls (about 1 1/2 ounces each) 2 inches apart onto prepared baking sheets. (Do not flatten.) Sprinkle evenly with flaky sea salt.
Bake cookies on middle rack of preheated oven, 1 or 2 baking sheets at a time, until set and slightly puffed, 12 to 14 minutes. Let cookies cool on baking sheets 5 minutes; transfer to a wire rack. Repeat with remaining cookies. Serve warm, or let cool completely, about 30 minutes.
Note
If using unsalted butter, increase salt by 1/4 teaspoon per 1/2 cup butter.
Make Ahead
Cookies can be stored in an airtight container at room temperature up to 5 days or frozen up to 1 month.
A tasty pasta dish with the taste of the Mediterranean sea. —The Art is Cooking
Ingredients
1 packet
Spelt pasta
11/2
Zucchini chopped
5
Medium tomatoes, peeled and chopped
1
Red bell pepper diced
4
Cloves of garlic finely chopped
a handfuls
Dried Hiziki
3 tablespoons
Dried instant Wakame
2 tablespoons
Olive oil
a handfuls
Chopped flat leaf parsley
2 tablespoons
Chipotle in Adobe
2
Extra cloves of garlic
1 tablespoon
Extra olive oil
1 teaspoon
Balsamic vinegar
Directions
-cook the spelt pasta
-soak the hiziki and the wakame separately
-in a broad pan heat the olive oil and add the zucchini
-stir a bit and add a pinch of salt
-after 5 minutes add the red pepper and stir
-add the tomatoes and cook until the liquid begins to thicken and then add the garlic and add the sea vegetables
-cook a bit longer, about 5 minutes
-in the mean time put the extra garlic, extra olive oil, chipotle and parsley in a mortar and stamp it a bit(it doesn’t need to be a paste, just enough to blend the flavors)
-add pasta to the pan with the cooked veggies and give it a good stir, then add parsley mixture
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