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Coconut
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Begin vegan is no reason to deprive yourself from some excellent fluffy pancakes. —Dreamy Leaf
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When I dine at Vietnamese and Thai restaurants and request that they leave out the fish sauce, ubiquitous in South Asian cuisine, the dishes sometimes taste as if they are lacking something. That “something” is fish sauce, South Asia’s “secret ingredient” that adds oomph to dishes, injecting that special flavor that you can’t quite put your finger on.
Here is my vegan version that can be universally added to Asian-style dishes, lending them that extra “something.” And the secret ingredients in my fish sauce? Wakame, a seaweed, and the liquid from those jars of fermented tofu, a somewhat stinky Chinese condiment made by pre-serving tofu in wine, vinegar, and other ingredients for months (don’t be put off by the description!). Give it a try and then use it in everything from green papaya salad to Thai-style curries.
Reprinted from The Homemade Vegan Pantry, Copyright (c) 2015 by Miyoko Schinner. Published by Ten Speed Press, an imprint of Penguin Random House LLC. —miyokoschinner
I wrote my first cookbook nearly 25 years ago (The Now and Zen Epicure, Book Publishing Company, 1991) to dispel the myth that vegan food could not be gourmet. Back in San Francisco, I launched a vegan bakery, then a vegan restaurant (Now and Zen), where I went into labor with my second child during lunch rush (my third child came along only a year later, and I carried her in a bundle on my back as I ran around the kitchen). The restaurant eventually morphed into a natural food manufacturing company with national distribution, making everything from meat substitutes – including the UnTurkey – and cookies and pastries for United Airlines. Eventually, I sold the business to concentrate on raising my young family.
My mission over the years has been to entice people to a compassionate, plant-based diet through delicious food. My passion for this mission has grown stronger each year, and now I carry that message to people around the country, actively promoting veganism through my books, talks, television shows (Vegan Mashup, seen on PBS) and cooking demonstrations.
I am grateful to have been blessed with a life that allows me each day to rise and greet my ever-growing flock of rescued chickens, run with my dogs, cuddle with my cats, and enjoy life’s adventures with my human family (a husband, Michael, and three grown kids–Aki, Sera, and Cammy). I hope that I can continue working the rest of my life to inspire people, through delicious food, to adopt a diet that can save animals, the environment, and their health.
Pulse flour, cane sugar, and salt in a food processor until combined, about 5 pulses. Add butter, and pulse until butter resembles small peas, about 12 pulses. With food processor running, gradually add 3 tablespoons ice water through food chute, processing until mixture is evenly moistened, about 20 seconds. Dough should hold together when pinched; add up to 2 tablespoons ice water, 1 teaspoon at a time, pulsing 3 times after each addition, if needed.
Turn dough out onto a clean work surface. Knead just until dough comes together. Shape into 2 even disks, and cover each tightly in plastic wrap. Chill at least 4 hours or up to 3 days.
Combine cherries, cane sugar, cornstarch, lemon juice, and salt in a small Dutch oven over medium. Cook, stirring often, until liquid comes to a boil and thickens, 15 to 18 minutes. Remove from heat. Stir in black pepper and almond extract. Let cool completely.
Meanwhile, preheat oven to 400°F with an aluminum foil–lined rimmed baking sheet positioned on the middle rack. Unwrap both dough disks, and transfer to a well-floured surface. Roll each dough disk into a 13-inch circle (about 1/8 inch thick). Fit 1 dough circle into a 9-inch deep-dish pie plate. Cut remaining dough circle into 1-inch-wide strips. Pour cooled filling into pie shell, and arrange dough strips over filling, weaving to create a lattice pattern. Trim edges, leaving a 1/2-inch overhang; discard scraps. Fold edges under, pressing and crimping to seal.
Brush top of pie lightly with oat milk, and sprinkle with turbinado sugar. Place on hot baking sheet, and bake in preheated oven until crust is golden brown and filling is thick and bubbly, 50 minutes to 1 hour, covering edges after 30 minutes if needed to prevent excess browning. Let pie cool completely on a wire rack, about 4 hours, before serving.
Increase salt in crust to 1 3/4 teaspoons if using unsalted butter.
Filling can be made up to 2 days ahead and stored in an airtight container in refrigerator. Let come to room temperature before filling pie and baking.
These veggie dip recipes are so delicious you’ll want to make them the main star of your meal. These hot and cold dips can easily be paired with tortilla chips, flatbread or veggie sticks for a more filling bite. We take classic dips and put a healthy vegetable twist on them by adding beets to hummus or butternut squash to queso. Recipes like Mexican Street Corn Dip and Slow-Cooker Spinach Artichoke Dip are creamy, tasty and filling.
Creamy melted cheese brings sweet corn and spicy jalapeño together with a nice pop of brightness from lime juice and cilantro in this tasty dip inspired by Mexican elote and esquites. This creamy and satisfying dish can be served with tortilla chips and veggies for dipping.
Try this spinach dip, spiked with fresh dill and briny feta cheese, as a sandwich spread–or serve alongside crackers or crudité. Source: EatingWell.com, January 2020
This cheesy dip recipe is lightened up by subbing mashed butternut squash for some of the melted cheese. We also loaded it with chili-spiced caramelized onions. Serve this healthy makeover with tortilla chips or sliced jicama for dipping. Source: EatingWell Magazine, November/December 2017
This creamy, crowd-pleasing dip comes together with ease in your crock pot. Leave it in the slow cooker all party long to keep it warm for serving with perfect, melty cheese in every bite. Whole-wheat bread and raw veggie dippers allow you to dig in without the guilt. Source: EatingWell.com, December 2017
This is 7-layer black bean dip simplified: just heat and season refried beans, then top with fresh vegetables for a texturally exciting dip. Source: EatingWell Magazine, May 2020
Cooking chickpeas from scratch is the best way to make your own hummus, but it can take hours to soak and cook them yourself. Enter the pressure cooker. Even without an overnight soak, your beans can be done in less than an hour, making this the ultimate last-minute appetizer option. Source: EatingWell.com, May 2018
Sweet squash gives French onion dip a colorful nutrition boost (namely, vitamins A and E). Serve with chips and crunchy crudités. Source: EatingWell Magazine, January/February 2020
The smoky char of roasted eggplant meets the nuttiness of tahini and tang of lemon in this crowd-pleasing dip that’s reminiscent of classic baba ganoush. We finish the dip with sizzled garlic and a drizzle of heart-healthy olive oil. Source: EatingWell.com, January 2019
Roasted cauliflower florets take the place of shredded chicken in this vegetarian riff on Buffalo chicken dip. This veggie version of the popular game-day appetizer boosts your vegetable intake in the most creamy, delicious way possible. Source: EatingWell.com, October 2018
This vibrant hummus is easy to make–simply roast the beets, then blend them with an otherwise-traditional hummus ingredient list. The combination is sure to please even those who are hesitant to beets as they don’t overpower this recipe. Top the hummus with pomegranate arils and pistachios for some crunch and a little extra nutrition, then serve with your favorite pita, chips or a medley of crudité. Source: EatingWell.com, October 2019
A quick fresh-made blender enchilada sauce makes all the difference in this slow-cooker recipe for Mexican cheese dip. Serve it straight from the crock pot, with tortilla chips, to keep it warm and gooey.
Perfect for game day, this fiber-rich dip is a surefire crowd-pleaser to serve with crudités or tortilla chips. It requires little prep time and is ready to serve immediately. Source: EatingWell.com, January 2019
This creamy roasted cauliflower dip has the texture of hummus but swaps chickpeas for roasted cauliflower and walnuts for tahini. A head of roasted garlic–which is cooked at the same time as the cauliflower–gives it great flavor. Source: EatingWell Magazine, April 2019
Borani, a Middle Eastern yogurt dip, can be made with anything from spinach to eggplant to carrots. This recipe gets its shockingly pink color from grated beets. Make it ahead–the longer it sits, the better it tastes. Source: EatingWell Magazine, September/October 2018
This creamy bean dip is great for a party or picnic. Smoked paprika and ground chipotles add a robust, earthy flavor, but you can also use regular paprika and cayenne if you don’t have the other spices on hand. Source: Diabetic Living Magazine, Fall 2018
This take on the Argentinian classic is full of bright spring flavor and will be your new go-to dish for parties. Chimichurri is a sauce that is typically served with grilled meats. This version–made with fresh English peas, parsley and tofu–is served as a dip with either toasted baguette slices or vegetable dippers. Source: Diabetic Living Magazine
Grated beet and pomegranate juice give this tahini dip recipe a beautiful purple hue. Serve it with your favorite crunchy vegetables for dipping or use it as a sauce for grilled chicken or lamb. Source: EatingWell Magazine, September/October 2017
In this labneh dip recipe, we stir in a little hot pepper and herbs for a delicious kick. Labneh is a thick, slightly salty Middle Eastern strained yogurt that’s easy to make at home. Serve the dip with cucumber slices or pita chips, or use it to top roasted carrots. Source: EatingWell Magazine, March/April 2017
This vibrant orange hummus recipe couldn’t be easier–just toss a few ingredients in the food processor and whir away! Roasted red peppers make this healthy dip extra flavorful. Serve with veggie chips, pita chips or crudités. Source: EatingWell.com, December 2016
This creamy and tangy Middle Eastern zucchini dip recipe, also known as Koosa Ma Laban, is best served with baked pita chips or crunchy vegetables. Source: EatingWell Magazine, July/August 2013
This healthy squash dip recipe, spiced with curry and made creamy with the addition of coconut milk, is a delicious alternative to hummus. You can also use other types of winter squash, pumpkin or sweet potatoes in place of the butternut squash in this dip. Serve with crisp raw vegetables or toasted pitas for dipping. Source: EatingWell Magazine, November/December 2014
In our homemade version of French onion dip, we simmer chopped onions in broth and use reduced-fat sour cream and yogurt for the familiar rich and creamy flavor. All told, our version has 12 grams less fat and nearly 50 percent less sodium per serving than the original. Source: EatingWell Magazine, January/February 2009
In this black-eyed pea dip recipe, black-eyed peas are pureed with extra-virgin olive oil, red-wine vinegar, garlic and thyme–a nice alternative to hummus. Try this protein-rich black-eyed pea dip with your favorite fresh vegetables or baked pita chips. Source: EatingWell Magazine, January/February 2013
Think of this dip as an Asian version of hummus, made with edamame, ginger and soy. Serve with rice crackers and/or carrot sticks. Source: EatingWell Magazine, September/October 2009
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This five minute fudge only takes 3 healthy ingredients, no cooking, no baking and only 1 hour to completely set and be ready to eat! It can be easy to feel like eating healthy means giving up all the good foods but this is a wonderful reminder that the some of the most delicious treats can be made out of raw ingredients.
—Ramya Ravuri
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Rice paper is a healthy low calorie option in comparison to other wheat based products. This delicate translucent dumpling allows the diner to see the colourful nutritious vegetables which are bursting with vitamins. Another serving option is to create a rice wrap by leaving the one end open allowing the vegetables to cascade on to the plate creating a delicious display. The recipe can be found here –
http://www.mynutricounter.com/vegan-dumplings/ —Nikki Brown
Ingredients:
Omnivores and vegetarians alike will love this plant-based party snack. Cashews, vegetables, and seasonings come together in a creamy, savory queso dip that also happens to be gluten-free. Top it with a scoop of salsa, serve a bowl of chips alongside, and get the party started.
While the word queso is directly translated from Spanish to English as “cheese,” here it refers to a cheese dip, served hot and melty.
Queso is ubiquitous in Texas—at restaurants all over the state, it’s served as an appetizer with chips. It can be served straight up or topped with pretty much anything you’d put on nachos—think salsa, hot sauce, jalapeños, cilantro, guacamole, or sliced avocado, pinto or black beans, seasoned taco beef or plant-based meat crumbles. You can serve it as basic or as jazzed up as you like.
As you may have noticed from the recipe title, this queso is vegan, so it doesn’t contain any actual cheese! You’d never know it from the flavor, though. It checks all of the same boxes as a dairy-based queso, with the flavor, texture, and meltiness that you expect from a cheese dip.
Simply Recipes / Coco Morante
The first time I tasted this queso, I had flashbacks to movie theater nacho cheese, in a good way. The color is similar to dairy nacho cheese as well—with carrots as well as a touch of turmeric in the mix, its orangey, cheddar-like hue makes it even more appetizing.
This cheesy fake-out is achieved through a combination of ingredients you might find surprising: Potatoes, carrots, and onions are simmered in vegetable broth, along with chili powder and jalapeño for a mild touch of spice. Soaked, softened cashews add creaminess, and a little bit of nutritional yeast helps to round out the savory flavor of this dip. A squeeze of lime brightens everything up, as does a final scoop of pico de gallo on top.
I find that the combination of carrots and Yukon gold potatoes make for the most cheese-like flavor and texture in this recipe, but you can sub in other vegetables too, if you like.
Russet potatoes or sweet potatoes can stand in for the gold potatoes, and you can use cauliflower, yellow beet, or parsnip in place of the carrot.
Simply Recipes / Coco Morante
Most of the ingredients in this queso are things anyone would have in their kitchen. The one exception might be nutritional yeast, especially if you’re not familiar with plant-based recipes.
Yellow in color, with the flaky appearance of croissant crumbs, it’s a cooking ingredient, totally different from the kind of yeast used for baking. High in glutamates, it hits the same savory notes as an aged cheese, and a little bit goes a long way.
In addition to using it to mimic the flavor of cheese in plant-based dishes, I love to sprinkle a little bit on popcorn and avocado toast.
You’ll definitely need a blender to make this recipe work, the more horsepower the better, to achieve the super creamy texture of this queso.
I recommend a jar-style blender rather than an immersion blender for the smoothest results.
Queso can be made up to two days in advance. Store it in a lidded container in the refrigerator, then when it’s time to serve, reheat it in a saucepan over low heat, stirring every minute or so, until it’s warmed through. I wouldn’t recommend freezing the queso, as this can affect the texture and cause it to separate.
Simply Recipes / Coco Morante
Once you’ve made vegan queso, you can use it for lots of dishes beyond its traditional chips and dip preparation.
A food cart near me serves a delicious queso mac and cheese, and this recipe would make for a bomb plant-based version. You can also pour the queso on top of nachos, drizzle it onto tacos or enchiladas, or add it to a burrito or burrito bowl.
It’s great on veggies too—ladle some queso on top of roasted or steamed broccoli and you’ve got a delicious (and kid-friendly) side dish.
Cook Mode
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1/4 cup cashew pieces
1 cup boiling water
1 tablespoon avocado oil
1 clove garlic, minced or pressed
1/2 cup yellow onion, diced
1 jalapeño, seeded and diced
1 carrot, diced
1/2 teaspoon kosher salt
1/2 teaspoon chili powder
1/8 teaspoon ground turmeric
1 cup low sodium vegetable broth
1/2 pound gold potatoes, peeled and diced
2 teaspoons nutritional yeast
1 tablespoon fresh lime juice
To serve
1/2 cup pico de gallo, for topping plus more for serving
Tortilla chips
Soak the cashews:
In a small bowl, pour the boiling water over the cashews. Set aside.
Simply Recipes / Coco Morante
Cook the vegetables:
In a 3-quart saucepan, heat the avocado oil over medium heat. Add the garlic, onion, jalapeño, and carrot, and sauté, about 4 minutes—the garlic and onions should begin to get a little bit browned and toasty, but you don’t want to let the garlic burn. Add the salt, chili powder, and turmeric and sauté for an additional minute.
Simply Recipes / Coco Morante
Simply Recipes / Coco Morante
Add broth and potatoes:
Add the broth and potatoes, bring up to a simmer, and continue to cook over medium heat, uncovered, for 10 minutes, until the potatoes are very tender, and the broth has reduced by about half.
Simply Recipes / Coco Morante
Simply Recipes / Coco Morante
Add ingredients to blender:
Add the mixture from the saucepan to a blender carafe. Use a slotted spoon to transfer the cashew pieces to the blender, then add 1/4 cup of the cashew soaking water. Reserve the rest in case you need more to get the blender going. Add the nutritional yeast and lime juice to the blender.
Simply Recipes / Coco Morante
Simply Recipes / Coco Morante
Blend the queso:
Blend at high speed for about 1 minute, until the queso is very smooth, adding more of the cashew soaking water if needed (it usually takes an additional 1/4 cup or so for me to get a pourable, nacho cheese-like consistency). Taste for seasoning, adding more salt if needed.
Simply Recipes / Coco Morante
Garnish and serve:
Transfer the queso to a serving bowl. Top with the pico de gallo. Serve warm, with tortilla chips and more salsa on the side.
Simply Recipes / Coco Morante
| Nutrition Facts (per serving) | |
|---|---|
| 143 | Calories |
| 7g | Fat |
| 19g | Carbs |
| 3g | Protein |
×
| Nutrition Facts | |
|---|---|
| Servings: 6 | |
| Amount per serving | |
| Calories | 143 |
| % Daily Value* | |
| 7g | 9% |
| Saturated Fat 1g | 5% |
| 0mg | 0% |
| 280mg | 12% |
| 19g | 7% |
| Dietary Fiber 3g | 10% |
| Total Sugars 3g | |
| 3g | |
| Vitamin C 13mg | 67% |
| Calcium 31mg | 2% |
| Iron 1mg | 7% |
| Potassium 455mg | 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.
1 Review
These came out well, makes a light fluffy batter (I did blend the coconut cream and water before adding it) with a subtle pleasant sweetness. We added fresh blueberries but they seemed to cook more thoroughly with the batter plain. They were delicious, but quite rich and I would consider them more of a dessert than a breakfast pancake.