Kimchi is a traditional Korean side dish made out of salted and fermented vegetables, mainly the Napa cabbage, carrots and daikon.
It has got a very strong garlicky smell and for that reason some people (especially in western world) don’t like it.
I personally love it so much that I had to learn how to make it at home.
Traditional method includes fish sauce so I developed my Vegan Napa Cabbage Kimchi and here it is! —Kirill Greidan
Ingredients
1
Large Napa Cabbage
150 grams
Salt
3 tablespoons
Chopped Fresh Ginger
1
Head of Garlic
1
Onion
1 tablespoon
Chili Flakes
100 milliliters
Water
2 tablespoons
Soy Sauce
2 tablespoons
Gochujang Chili Paste
1
Large Carrot
6
Green Onions
1/2
Large Daikon
Directions
First of all, cut the Napa cabbage in half, separate each leaf removing the bottom core part and wash thoroughly.
Start placing the cabbage leaves into a large bowl adding generous amount of salt in between the layers. Leave it for an hour to soak – salt will start breaking down the cabbage leaves and removing any excess moisture. You can rub the salt gently into leaves but don’t press it or squeeze it – the cabbage will become soft and loose the crunch.
While your cabbage is resting make the sauce – in a blender mix ginger, garlic, onion, chili flakes into a smooth paste. Add water, soy sauce and gochujang chili paste and mix well.
Peel and cut the carrots and daikon into medium size matchsticks. Roughly chop the green onions.
Wash the cabbage leaves under cold water to get rid of all the salt. Place back into the bowl, add the chopped vegetables and sauce. Gently mix making sure each leaf is well covered in sauce.
Pack into a large jar with a lid and leave at room temperature for 3-5 days. Mix it gently with a clean spoon to release the air bubbles every day. After that keep kimchi in the fridge.
A deliciously light tropical dessert made with mango, pineapple, silken tofu, maple syrup, and vanilla. Ready in less than 10 minutes! —Lisa @ Healthy Nibbles & Bits
Ingredients
1
14-ounce package of silken or soft tofu
2 cups
frozen mango, thawed
1/2 cup
frozen pineapple, thawed
1 1/2 tablespoons
maple syrup
1 teaspoon
pure vanilla extract
Directions
Drain the water in the tofu package and give the tofu a quick rinse.
Place all the ingredients in a blender and mix until everything is well incorporated.
Pour the mousse in a bowl and serve with your favorite toppings!
“You know that weeknight meal you’re always in the mood for? This is it. A mix of cashews and almonds gives this alfredo a creaminess with a little texture to pull off a hard-cheese vibe. Chickpeas add a nice bite. I usually toss some of the chickpeas with an arugula or spinach salad dressed with lemon juice and olive oil to get my greens in, too.” —Republished with permission from I Can Cook Vegan by Isa Chandra Moskowitz, published by Abrams Books c 2019. —Food52
Test Kitchen-Approved
Ingredients
1 pound
(450 grams) fettuccine
1/2 cup
(60 grams) whole unroasted cashews
1/2 cup
(55 grams) slivered almonds
2
cloves garlic
1 1/2 cups
(300 ml) vegetable broth
2 tablespoons
mellow white miso
1 tablespoon
fresh lemon juice
1/2 teaspoon
salt
1/4 teaspoon
(35 grams) nutritional yeast flakes
1 1/2 cups
(240 grams) cooked chickpeas, or 1 (15-ounce/430 g) can, drained and rinsed
1/4 cup
(13 grams) minced fresh flat-leaf parsley
Freshly ground black pepper
Directions
Bring 6 quarts (5.7 L) of salted water to a boil in a large pot. Boil the pasta according to package directions.
Meanwhile, in a high-speed blender, combine the cashews, almonds, garlic, vegetable broth, miso, lemon juice, salt, and nutritional yeast. Blend until relatively smooth, scraping down the sides with a rubber spatula once in a while to make sure you get everything.
When the pasta is ready, drain it in a colander and immediately return it to the pot. Add the sauce, chickpeas, and parsley and toss to coat. Taste for salt and seasoning. Serve with black pepper over the top.
Heat the oven to 200C/180C fan/gas 6. To make the pastry, mix the flour and mustard powder with a generous pinch of salt in a large bowl. Drizzle in the olive oil, stirring continuously until evenly dispersed through the flour mixture. Slowly stir in 6-8 tbsp water to bring the pastry together.
step 2
Roll the pastry out between two sheets of baking parchment into a 3mm-thick circle and use it to line a 22cm tart tin. Chill for 20 mins. Line the pastry case with baking parchment and fill with baking beans. Bake for 15 mins. Remove the parchment and beans and bake for another 10 mins until the pastry is golden and dry.
step 3
Reduce the oven temperature to 160C/140C fan/gas 3. For the filling, tip the tofu, nutritional yeast, turmeric, white pepper, onion granules, cornflour and 1 tsp salt into a food processor. Blitz together briefly, then, with the motor running, slowly add the milk until you have a smooth, thick filling (this may take a few minutes). If the food processor starts to strain, add an extra 1 tbsp milk. Scrape the filling into a large bowl and stir in the shredded basil leaves. Taste and adjust the seasoning, if needed.
step 4
Heat the olive oil in a non-stick frying pan and cook the spinach, cherry tomatoes and thyme for 2-3 mins until the spinach has just wilted. Stir most of the tomatoes and spinach into the filling mixture, reserving a few tomatoes for the top of the quiche. Spoon the filling into the pastry case and smooth the surface with the back of the spoon. Press the reserved tomatoes into the top and bake for 30 mins until the quiche is golden and just set in the middle. Leave to cool for a few minutes, then scatter over a few extra basil leaves, slice and serve with a green salad.
A very non-traditional approach to yogurt! This dairy-free blend mixes cashews and bananas for creamy sweetness, along with a touch of lime for tartness. It’s easy to prepare and it’s a perfect base for granola and fruit or muesli. —Gena Hamshaw
Test Kitchen-Approved
Ingredients
1 cup
cashews, soaked overnight, rinsed, and drained
2
ripe bananas
1 tablespoon
lime juice
2/3 cup
coconut water
1/8 teaspoon
sea salt
Directions
Blend all ingredients in a food processor or a high speed blender till smooth, then serve. Yogurt will keep in an airtight container in the fridge for up to 2 days.
This carrot gnocchi recipe is a blissed-out, orange-hued, vegan, and gluten-free take on the classic.
Just 5 ingredients (plus salt) and the tiniest bit of endurance yields pillow-shaped pasta that plays nicely with many varieties of sauce. Think herb-infused vegan butter or olive oil, marinara, pesto, etc.
A heaping pound of carrots is diced, steamed, and puréed to perfection. The purée is folded into a mixture of blanched almond flour, arrowroot starch, nutritional yeast, and sea salt. Then, oat flour is slowly added in until the desired texture is reached.
The dough is gently formed into a disc and quartered (above photo). Then, each piece is softly kneaded, rolled into a 1-inch thick rope, and sliced into 1-inch pieces.
Each little pillow of dough is carefully rolled down the backside tines of a fork, leaving behind soft, sauce-snuggling indentations.
Once the gnocchi are formed, you’ll drop them (in batches) into boiling water. They cook up quickly, averaging just 2 to 3 minutes, and you’ll know they’re done when they float to the surface.
Once they’re done, skim them off the top, escort them to a proper serving bowl, and toss with your sauce of choice. I recommend an herb-infused olive oil or vegan butter sauce for a bright, complementary pop of flavor.
Once they’re nice and saucy, there’s just one thing left to do, and I think you know what it is…
3/4 to 1 cup oat flour (plus more as needed and for flouring**)
Instructions
Steam the carrots in a steamer or steamer basket for 25 minutes, or until tender.
Meanwhile, in a large bowl, whisk together the almond flour, arrowroot, nutritional yeast, and sea salt. Form a shallow well in the middle.
Transfer the steamed carrots to a food processor and process for 30 seconds, or until puréed, stopping to scrape down the sides as needed. The texture won’t be perfectly smooth but rather like a thorough mash.
Add the carrot purée to the center of the flour well. Use a spatula to mix until the dry ingredients have been incorporated, folding the flour mixture in to the carrots. Then, add the oat flour 1/4 cup at a time and mix. Repeat until 3/4 cup has been incorporated. Allow the dough rest for 5 to 10 minutes and then evaluate whether or not you need to add the additional 1/4 cup***. The dough should be tacky yet easy to handle when dusted with oat flour.
Line a baking tray with parchment paper, and bring a large stockpot of water to a vigorous boil.
Liberally flour a clean work surface with more oat flour and turn the dough out onto it.
Gently shape the dough into a disc, and slice into four equal pieces.
One at a time, gently knead each piece of dough for a few seconds to smooth out. Then, roll into a 1-inch thick rope. Slice the rope into equal 1-inch pieces. Gently roll each down the backside of a fork, allowing the tines to make soft imprints. Transfer to the lined baking tray. Repeat until all of the dough has been formed.
Add about 1/3 of the gnocchi to the boiling water. Boil for 2 to 3 minutes, or until they float to the surface. Do not overcook. Use a pasta scoop to remove from the water and transfer to a serving bowl.
Repeat until all of the gnocchi is cooked.
Serve the gnocchi warm with sauce of choice. I recommend making an herb-infused olive oil or herb-infused vegan butter, sea salt, and black pepper (see notes). They’re also delicious when pan-fried in an herb-infused sauce.
Recipe Notes
*Blanched almond flour is different than almond meal. It’s lighter and airer. If you substitute it with almond meal, do so at your own risk as I haven’t tested the recipe with that swap.
**Please, for the sake of all things delicious, do not substitute the oat flour with coconut flour. Coconut flour isn’t a suitable 1:1 replacement for oat flour (or any flour for that matter) and will result in dry, inedible rocks instead of pillowy pasta.
***Keep in mind that the more flour you add, the heavier/denser the gnocchi will become. I typically have to add just shy of 1 cup but go on look and feel of the dough.
To make an herb-infused olive oil or vegan butter: Add a few tablespoons of olive oil or vegan butter to a sauté pan along with chopped fresh parsley (or herbs of choice), fresh minced garlic or a few shakes of garlic powder, sea salt, black pepper, and red pepper flakes (if desired). Heat over medium-low for 2 to 4 minutes, or until hot and simmering. Spoon over the gnocchi.
Photo by Rocky Luten, prop styling by Molly Fitzsimons, food styling by Anna Billingskog
Prep time
10 minutes
Cook time
30 minutes
Serves
2 chocoholics or 8 normal people
Author Notes
This is one of the easiest things in the world to bake. These egg-free, dairy-free cakes always fascinate me. In Shirley Corriher’s book BakeWise (which is a great book for the baking-obsessed), she has a similar recipe for Crazy Cake, and she mentions the importance of the water getting to the flour before the oil does, or the cake may not hold together well. Very science-y, but I believe her. So I added my oil at the end. Her method is the mix-in-the-pan kind, but I prefer the separate bowl method, because then you get to lick the bowl, which, after all, is half of the fun of making a cake. This recipe is adapted from the Double Chocolate Cake recipe in the Betty Crocker Cookbook. Note that this makes enough batter for a dozen cupcakes; see the directions below.
Vegan notes: Since Guinness is not a vegan beer (they use isinglass in its production, a collagen derived from fish), I substitute Lagunitas Imperial Stout, which is vegan. Or sometimes, I use all coffee for the liquid portion of the recipe. —mrslarkin
Test Kitchen Notes
If you want to bake this batter in cupcake-form, just bake for 18 to 23 minutes, until a tester inserted into the center comes out slightly moist. Let the cupcakes cool. Frost with your favorite frosting or dip the tops into a simple icing made of powdered sugar, cocoa powder, and coffee. Decorate the tops with a fresh coffee bean while the icing is still tacky.
The words “chocolate” and “stout” grabbed me before even I realized this was a no-dairy recipe. I had this crazy notion that the best baked goods involved eggs, but this fantastic cake proved me wrong. Plus, it couldn’t have been easier to make: With the exception of the beer—I used bottled Guinness Extra Stout—all of the ingredients are probably in your pantry, and the batter comes together in minutes. The cake has a surprisingly light texture and deep chocolate flavor with a slightly bitter edge from the stout and coffee. I couldn’t resist a piece barely cooled from the oven, washed down with the rest of the stout. Certainly can’t go wrong with that combo! Yum! —Midge
Test Kitchen-Approved
Ingredients
Cooking spray
1 1/2 cups
all-purpose flour
1 cup
granulated sugar
1/4 cup
plus 3 tablespoons cocoa powder (not Dutch-processed)
1/2 teaspoon
baking soda
1/2 teaspoon
kosher salt
1/2 cup
espresso or strong coffee
1/2 cup
Guinness Stout (not vegan) or Lagunitas Imperial Stout (vegan)
1/4 cup
water
2 teaspoons
vanilla extract
1 teaspoon
apple cider vinegar or distilled white vinegar
1/2 cup
(scant) vegetable oil
Powdered sugar, for dusting (optional)
Directions
Place a rack in the middle of the oven; heat to 350°F. Grease an 8-inch cake pan with cooking spray, then line with parchment; lightly spray the parchment. (This is in case you decide to remove the cake from the pan and frost completely. But usually we just frost the top and eat right out of the pan.)
In a medium bowl, whisk the flour, granulated sugar, cocoa powder, baking soda, and salt. Sift into a large bowl; you’ll thank yourself for this extra step later when your cake is free of baking soda lumps (this I know for a fact).
In a liquid measuring cup, mix the espresso, stout, water, vanilla, and vinegar. Add to the flour mixture and stir a few times, then add the oil and continue to stir until smooth and combined.
Pour the batter into the prepared pan. Bake for 30 to 35 minutes, until a tester inserted into the center comes out very slightly moist. Transfer to a wire rack and let cool.
Turn out onto a cake plate or platter. Peel off the parchment and lick off the stuck-on fudgy layer—I won’t tell. Dust the cake with the powdered sugar, if using. Enjoy with a cold glass of milk!
Hearty, filling bean soup perfect for a chilly evening accompanied by a glass of red wine. —nicolelupu
Ingredients
1
bag of 13 bean soup mix
6
carrots (peeled and chopped)
1
yellow onion
4
stalks of celery (diced)
3
cloves of garlic (minced)
2 tablespoons
extra virgin olive oil
2 tablespoons
tomato paste
8 ounces
tomato sauce
1 teaspoon
liquid smoke
1 tablespoon
maple syrup
1 tablespoon
tamari
1 tablespoon
nutritional yeast
1/4 cup
white wine
4 cups
low sodium vegetable stock (or broth)
2 cups
water
Directions
Soak the beans overnight in cold water and rinse and drain before assembling your soup, set aside.
In a large dutch oven add the extra virgin olive oil and sauté your onions, carrots and celery until tender about 5 mins. Add in the garlic and cook until fragrant.
Next add in your liquid smoke, maple syrup, tamari, and nutritional yeast and cook for 1 min.
Add in the white wine and scrape up any and all browning bits of veggies in your pot. Add the tomato paste, tomato sauce and your beans. Mix to combine.
Add in the veggie stock and bring to a boil, then reduce the heat and let the pot cook over medium low heat for 1-1 & 1/2 hours adding water as necessary.
Taste as the soup cooks and add salt and pepper to taste.
Top with sourdough croutons or toasts and pan fried lemon for brightness.
Salade Niçoise is a typical salad from South of France. Bursting with seasonal vegetables, this is a vegan version without eggs, tuna or anchovies. Simple & nutritious! —The Flexitarian
Ingredients
1.6 pounds
new potatoes
8.8 ounces
baby plum tomatoes
7 ounces
fine French green beans
1/2
yellow pepper
1/2 cup
puy lentils
1/2
cucumber
1/2
red onion
7 ounces
Moroccan dry black olives (or similar)
9.9 ounces
jar of artichoke hearts in oil
4 tablespoons
olive oil
1 tablespoon
vinegar
1 teaspoon
Dijon mustard
1
small bunch basil
salt & pepper
Directions
Heat up some salted water in one large saucepan and 2 smaller ones.
When the water is boiling cook potatoes in the large saucepan for 15-20 mins until tender. Cook lentils in one of the smaller saucepan for 10 mins until cooked. Cook green beans for 10 mins in the other smaller saucepan for 10 mins. Lentils and green beans should be cooked but still have a bite. When cooked drain each separately and leave to cool.
In the meantime prepare the rest of the vegetables. Cut baby plum tomatoes in half. Cut yellow pepper and red onion in small dice. Cut artichoke hearts in quarters. Cut cucumber in medium dice.
Place cooled lentils, potatoes and beans in a large salad bowl. Add tomatoes, pepper, cucumber, onion, olives and artichokes followed by finely chopped basil.
Make vinaigrette in a separate bowl by mixing mustard, olive oil and vinegar until you have a thick dressing.
Toss salad and dressing together. Season to taste.
Leave covered in the fridge for 2 hrs to overnight. Remove from fridge 1/2 hour before serving.
I have to admit I was never a chili lover – even before going vegan. But there’s something about perfectly seasoned tomatoes and white beans and a simple one pot meal that made me give chili one more try. And this time, I think it’s a winner. Smoky cumin, delicate white beans, sweet stewed tomatoes, and a dash (or many) of tobasco make this chili addictive. And you can eat as many bowls as you like – it’s vegan afterall! —CookingConSal
Ingredients
2 tablespoons
olive oil
1
white onion, diced
2
carrots, diced
3
garlic cloves, minced
1 teaspoon
cumin
1 teaspoon
chili powder
1
bay leaf
1
can white beans, rinsed well – I used Navy beans
1/2
28 oz. can crushed tomatoes
1 cup
vegetable stock, optional
1
14 oz. can diced tomatoes – I like the ones with onion and garlic but you can use fire roasted, plain, basil, etc.
1/2
green pepper, diced
salt and pepper to taste
several dashes of tobasco to taste
Directions
Heat oil in a large saute/stock pan over medium heat. Add 1/2 the onion, garlic, and carrots and cook several minutes until onions are tender. Add cumin, chili, and bay leaf and cook another few minutes.
Turn heat to high and add rinsed white beans, crushed tomatoes, and diced tomatoes. Add vegetable stock if desired for a more “soupy” chili. Reduce to low-medium once boiling.
Cook another 10-15 minutes to allow flavors to develop. Add several dashes of tobasco depending on taste. Season with salt and pepper.
Serve with remaining minced onion, green pepper, and optional extra dash of tobasco.
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