Pad Thai is so delicious-just oodles of noodles on a plate with a savory, sticky sauce and lots of interesting textures. But, as a vegan, it can be challenging to find a Pad Thai noodle dish-especially one that isn’t extremely heavy. Pad Thai is not something you want to eat on a regular basis but, what if you could… Well, I believe my Pad Thai is a great, healthy alternative to the one that is traditionally served at restaurants. It has all of the flavors and textures that Pad Thai should but, while satisfying, it is very light. This is accomplished by combining bean sprouts with the noodles and using only 2 tablespoons of oil. So delicious and addictive, you’ll be in heaven with every noodle slurped! —Madeline
Ingredients
16 ounces
Pad Thai Rice Noodles
1/2 cup
Agave
1/3 cup
lime juice
1/2 cup
shoyu
2 tablespoons
Toasted sesame seed oil
6
scallions–sliced
2
cloves of garlic–minced
1 teaspoon
fresh ginger–minced
1 packet
baked tofu (I used the trader Joe’s brand)
1 cup
bean sprouts
Directions
Cook the noodles according to package instructions. Drain, rinse in cold water, and set aside.
Make the sauce by whisking together the agave, lime juice, and shoyu in a medium mixing bowl until well combined. Set aside.
In a large pot, heat the sesame seed oil over medium high heat. Once hot, add the scallions, garlic, and ginger. Cook until fragrant- about 2-3 minutes. Add tofu and sauce and cook an additional 3 minutes. Add the noodles and gently toss the noodles with tongs until they are well coated. Remove from heat, and stir in the bean sprouts. Serve with scallions, roasted peanuts, cilantro, a lime wedge, and red pepper flakes.
I used to think that truly authentic bircher muesli—the kind I ate as a kid at my great-aunt’s home in Oftringen, Switzerland—wouldn’t be possible without whole milk or yogurt. But homemade, unstrained macadamia milk creates a perfect base for this sweet, rich, and comforting breakfast. —Gena Hamshaw
Test Kitchen-Approved
Ingredients
2 cups
rolled oats
4 teaspoons
chia seeds
3 tablespoons
slivered or sliced almonds
3 tablespoons
coconut flakes (or shredded coconut, though the flakes will hold their own better overnight!)
Combine all ingredients in a glass mixing bowl. Cover and transfer to the fridge. Allow to sit overnight. In the morning, divide the muesli into bowls and serve, with a drizzle of maple syrup if desired.
Made without any eggs or butter, check out these vegan meyer lemon bars that start with a lemon curd base, thickened with coconut milk, seated on a coconut oil shortbread crust.
Thought a delicious, creamy and tart lemon curd could not be pulled off without eggs or butter? Think again! These citrus bars are a true delight for all eaters.
We know it can be hard to find great vegan desserts, but we have many more! Click here for more delicious recipes.
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Author:Vicky Cohen and Ruth Fox
Yield:8 bars 1x
For The Shortbread:
½ cup coconut oil
1 tbsp granulated sugar
2 tbsp confectioners’ sugar
½ tsp natural vanilla extract
1 cup all purpose flour
2 tbsp water
Pinch of salt
For The Lemon Curd:
1 cup canned light coconut milk
½ cup Meyer lemon juice (about 2 large)
3 tbsp maple syrup
2½ tbsp corn starch
Pinch of salt
2–3 tbsp confectioners’ sugar (to taste)
1 tbsp coconut oil
1–2 tsp natural vanilla extract (to taste)
Instructions
To prepare the shortbread
Preheat oven to 325F. Line an 8×8 baking pan with parchment paper
In a medium bowl, cream together coconut oil and granulated sugar for about one minute. Add confectioner’s sugar and vanilla and continue beating for another minute, until creamy
Reduce speed, add flour, water and salt and mix until just incorporated
Using your hands, pull the mix together to form a dough
Press the dough as evenly as possible onto the lined pan, so it slightly comes up the sides. Prick the dough with a fork several times (this will prevent it from bubbling up)
Bake at 325F for about 30-33 minutes or until lightly golden. Set aside to cool completely
In the meantime, prepare the lemon curd. Combine coconut milk, lemon juice, maple syrup, corn starch and salt in a small sauce pan and whisk well. Place the saucepan on the stove over medium heat and cook until it thickens ( this should take about 5-6 minutes), whisking often
Remove from heat and whisk in confectioners’ sugar, coconut oil and vanilla extract. Set aside to cool, about 10 minutes
Pour the lemon curd over the shortbread crust and refrigerate for 2 hours or until set. Cut into bars
NØRTH – Scandinavianish Cooking
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Step into the world of Scandinavianish with NØRTH. From Swedish comfort classics to Danish smørrebrød and new twists on Nordic flavors, this cookbook invites you to explore the rich taste of the North in your own kitchen.
On over 185 pages, award-winning food writer Kalle Bergman takes you on a journey through the food of the land of lakes, fjords, mountains, and forests, mixing personal and historical anecdotes with 75 delicious and easy-to-make Nordic-inspired dishes. All accompanied by gorgeous, mouthwatering photos.
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Roasted Tomato and Lentil Soup with Masala Chickpeas
What makes the soup this post about “golden” is the use of Yukon Gold potatoes, and some rich homemade chicken stock. The fundamental recipe is 6 cups liquid, 4 well-sized leeks, 6 medium to large sized potatoes, plus seasoning. You can make this soup vegan by using water and oil, vegetarian by introducing milk and/or butter, or use chicken stock or broth for the omnivore(s) in your life. —Crafty Fork
Ingredients
4
large leeks
1 1/4 pounds
yukon gold potatoes
4 cups
chicken stock (may sub broth or water)
2 cups
water
2 tablespoons
butter (or olive oil if making vegan soup)
1/2 teaspoon
salt
1/4 teaspoon
dried thyme
1/4 teaspoon
black pepper
pinch red pepper flakes
Directions
In large pot, melt butter. Add sliced leeks and salt and cook on medium, stirring frequently, until transparent and wilted; do not brown or overcook the leeks.
Add stock, water, potatoes, and thyme to pot and increase heat to bring to a soft boil. Cover and simmer for roughly half an hour, or until potatoes are soft and break easily with a fork.
Remove from heat and stir in red and black pepper.
If you have an immersion blender, use it here to puree the soup. If you do not have an immersion blender, most of this soup will fit in your blender, and what doesn’t fit can be mixed in with the pureed soup for a most pleasing texture. If using the blender technique, pulse until sufficiently pureed, then pour back into pot and stir to blend the pureed soup with the chunky bits.
Serve immediately, or rest soup on low and serve within an hour or so. Leftover soup can be kept, covered tightly and refrigerated, for up to a week.
find more photos and more detail here: http://craftyfork.com/2012/01/29/golden-potato-leek-soup/
PARTNER POST: The versatile potato is perfect in a multitude of recipes showcasing flavors from around the globe. Get creative with your spuds. Loaded with a vegan potato and onion filling, these pierogi are the perfect winter meal with a side of roasted brussels sprouts.
Of course, there is a long list of appetizers, recipes, and even desserts to create with potatoes beyond your standard fried, mashed, and baked. Especially since potatoes are full of all kinds of vitamins and good stuff. You can coat them in olive oil and all of your favorite herbs and spices, then roast them. You can get the tiny purple potatoes or fingerling potatoes and make your side dish automatically fancier, with even less effort.
I decided to create a potato dish with ties to Chicago and the Polish restaurants and influence in the city: pierogi! Potato-filled Polish ravioli, check.
Depending on the dough recipe, pierogi is often automatically vegan, but with common fillings and accompaniments such as cheese and kielbasa sausage, vegans must often make their own Polish dinner. I live in close proximity to one of the largest Polish neighborhoods in Chicago, so finding ingredients like bright pink locally-made beet horseradish and a wide selection of sauerkraut was a snap. This pierogi recipe is pretty straightforward, but it requires some manual labor and a bit of time, so set aside an afternoon and grab a friend to help. Once you have the dough made, you can fill it with absolutely anything, so feel free to make a version with vegan cheese and potatoes, or sauerkraut (make sure to squeeze out some of the water first though). As written, the recipe makes some serious comfort food: potato and onion pierogi, roasted Brussels sprouts, and vegan kielbasa sausage (I used Tofurky. I made my pierogi with Yukon Gold potatoes, but the potato variety you choose is up to you!
For another international potato recipe, try these Bombay Spiced Potatoes:
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Author:Kelly Peloza
Total Time:2 hours
Yield:4 –6 servings or 3 dozen pierogi 1x
Description
Loaded with a vegan potato and onion filling, these pierogi are the perfect winter meal with a side of roasted brussels sprouts.
Pierogi:
1 tablespoon vegetable oil
1/2 medium onion (diced)
4 medium potatoes (peeled, Yukon gold)
3 tablespoons vegan margarine
Salt and pepper to taste
3 cups flour
1/2 teaspoon salt
1 cup warm water
1 tablespoon vegetable oil
Brussels sprouts:
1 tablespoon vegetable oil
1 lb Brussels Sprouts
Salt and pepper to taste
To serve:
1 tablespoon vegetable oil
4 meatless kielbasa sausages (sliced)
Horseradish (I got beet horseradish)
Sauerkraut
Sliced green onions
Instructions
To prepare the pierogi:
In a large skillet, heat the first tablespoon of vegetable oil over low-medium heat. Add the diced onion and sauté until caramelized, about 10-12 minutes. Remove from heat.
Meanwhile, chop the potatoes into 1-inch pieces and place in a saucepan filled with water. Boil potatoes until soft, approximately 10 minutes. Drain the potatoes. Mash the potatoes, then add the onions, vegan margarine, and salt and pepper to taste. Set aside the mixture to cool slightly.
In a large mixing bowl, sift together the flour and salt. Mix in the warm water and vegetable oil, whisking until a dough begins to form. Once you have dough, begin kneading for 5 minutes on a floured surface until the dough is very smooth and elastic.
Divide the kneaded dough into two and roll one portion out very thinly (approximately ?-inch, if you can). Using a 3-inch cookie cutter or the edge of a glass, cut out rounds of dough for each pierogi and set aside on a floured surface. Repeat with the remaining dough.
Take each round of dough and roll it out again, individually. Add 1 tablespoon of potato and onion filling in the center. Dip a brush or your finger in water and dab some water around the edge of the dough round, then fold in half. Seal the edge with your fingers, or by pressing down with a fork. Set aside. Repeat for each pierogi.
Bring a large pot of salted water to a boil over high heat. Boil 6-8 pierogi at a time, about 4 minutes each. Remove from the pot with a slotted spoon and continue until all pierogi are cooked.
To prepare the Brussels sprouts:
Preheat oven to 400°F.
Chop the Brussels sprouts into halves, then wash under cold water. Spread evenly on a prepared baking sheet and drizzle with tablespoon of vegetable oil, and salt and pepper to taste. Roast for 10-12 minutes, or until thoroughly cooked and crispy.
To assemble dish:
Add 1 tablespoon of vegetable oil to a large skillet over medium heat. Add some boiled pierogi, careful not to overcrowd the pan. Cook for 2-3 minutes on each side, until golden and crispy. Fry as many pierogi as you wish to eat, adding more vegetable oil if necessary. The remaining boiled pierogi may be stored in an airtight container in the refrigerator until ready to eat.
Keep the burner on and add the kielbasa to the pan. Cook for 2 minutes on each side, adding more vegetable oil if necessary.
If you do not want to fry the pierogi after boiling, simply set the boiled pierogi aside and keep warm.
Serve the pierogi with cooked kielbasa, roasted Brussels sprouts, sauerkraut, prepared horseradish to taste, and sliced green onions for garnish.
Beluga lentils pack this vegan, and lettuce-free salad with plenty of protein to keep you energized and satiated all day long. Treeline vegan cheese resembles a similar tang and texture to goat cheese, which pairs beautifully with oranges, beets, and blueberries. Cucumbers give you just the kind of crunch your craving, while a heavy handful of fresh herbs and an oil-free orange vinaigrette bring a brightness to your salad and your day! —Lindsey
Ingredients
1 packet
Love Beets, chopped
2
oranges
1 cup
blueberries, rinsed
1 cup
beluga lentils
1 cup
Cucumber, diced
1
scallion, sliced
2 cups
fresh basil, mint, dill
1 cup
sunflower sprouts
1 packet
Treeline Vegan Cheese, crumbled
1/2 cup
Champagne Vinegar
2 tablespoons
Dijon Mustard
Directions
Cook the lentils according to the instructions on the package. Set aside to cool.
Prepare the dressing: Zest and juice 1 orange and whisk together with vinegar and Dijon mustard.
Peel and chop the remaining orange and combine with sprouts, beets, blueberries, cucumber, herbs, scallions and lentils in a large salad bowl.
Pour the dressing over the salad and toss to combine
Crumble vegan cheese on top and garnish with additional herbs. Enjoy!
I’m not kidding when I say they’re the best. —Hungry Haley
Ingredients
3/4 cup
chocolate nut butter (or any nut butter)
1/2 cup
sugar
2
flax eggs
2 tablespoons
unsweetened almond milk
1 teaspoon
vanilla extract
1 tablespoon
coconut flour
3 tablespoons
cacao powder (plus more, if using regular nut butter)
1 teaspoon
sea salt
1/2 teaspoon
baking soda
1/3 cup
chocolate chips
1/3 cup
chopped walnuts
Directions
Preheat oven to 350F and coat a 9×9 baking pan or two smaller ones with oil.
In a large bowl, combine the dry ingredients – the coconut flour, cacao powder, sea salt, and baking soda. Set aside.
In a smaller bowl, whisk together the nut butter, sugar, flax eggs, almond milk, and vanilla extract. Carefully stir the wet into the dry and mix until combined. Fold in the chocolate chips and walnut pieces.
Transfer the batter to the baking pan and bake for 20-22 minutes, or until a toothpick comes out relatively clean (relatively because you might poke a chocolate chip, not undercooked batter).
Let cool slightly before serving. Store leftovers in an airtight container in the fridge for up to two weeks.
This recipe is every bit as delicious as takeout, but it’ll allow you to feel smug about having made things from scratch. The sauce is what makes the recipe standout; feel free to serve it on whole grains, as a marinade for tofu, or as a dip for summer rolls. —Gena Hamshaw
Test Kitchen-Approved
Ingredients
8 ounces
pad thai rice noodles
6 tablespoons
almond butter
1 tablespoon
tamarind paste
2 teaspoons
toasted sesame oil, divided
3 tablespoons
tamari, divided into 2 tablespoons and 1 tablespoon
2 tablespoons
maple syrup
1 1/2 tablespoons
sriracha (or to taste)
1/4 cup
lime juice
1/3 cup
water
1 tablespoon
olive oil
1
clove garlic, minced
1
14- to 16-ounce block of extra firm tofu, drained
1 tablespoon
grated ginger
1
large carrot, cut into thin strips
4
green onions, halved lengthwise and cut into 1-inch pieces
1 1/2 cups
mung bean sprouts
1/2 cup
cilantro, chopped
1/4 cup
peanuts, chopped
Lime slices, for garnish
Directions
Cook the pad thai noodles according to package instructions (this may involve soaking them for a while, so make sure to allot the proper amount of time). Toss them with a teaspoon of sesame oil to prevent too much sticking, and then allow them to cool.
Whisk or blend together together the almond butter, tamarind paste, the remaining teaspoon of sesame oil, 2 tablespoons of tamari, maple syrup, sriracha, lime juice, and water. Set aside.
Heat the olive oil in a large skillet over medium high heat. Add the tofu and cook until it’s browning on each side (8 to 10 minutes), splashing it as you go with the remaining tablespoon of tamari. Set tofu aside and reduce heat slightly.
Add the garlic and ginger to the skillet (and a little extra oil if needed). Cool till the garlic is fragrant, 1 to 2 minutes. Add the carrots and onions, and cook until the carrots are softened but still crisp (3 minutes or so). Add the noodles and the tofu to the bowl, along with a cup of the sauce. Stir fry the noodles till they’re creamy and warm. Add more sauce as you go along, as needed, so that it’s well coated. At the very end, stir in the mung bean sprouts, just until they’re warm.
Divide the noodles onto four plates. Sprinkle with cilantro and peanuts and garnish with lime, if desired. Serve.