Vegan Recipes and Plant Based Cooking

The secret to great meatless food is the same as the secret to all good food. A deep, rich sauce that ties all the components together and gives a luscious mouth-feel to every bite. Extracting a deep, rich sauce from veg and beans is probably easier than doing it for meat and fish. The starches in the beans and grains really work in our favor in this case. Skins and ends from 1 large red onion 5 cloves garlic, sliced 2 poblano peppers, cut into strips 1 jalapeno, minced 1 serrano, minced 1/2 cup red wine 1 tbl red wine vinegar 1 tsp hot sauce 2 tsps sriracha 1/2 tsp habernero hot sauce 2 tsps spicy mustard 1 tsp canola oil 2-4 cups water 3 tbls butter or vegan margarine 1 can low sodium yellow corn, plus a little of the can liquid 1/4 cup pearl barley 1/4 cup lentils 1 can garbanzo, plus 1/2 the can liquid 2 tsps paprika 2 tsps thyme 1 tsp cumin seed 2 tsps salt 2 tsps black pepper Create a broth from the onion pieces, wine, vinegar, oil, 2 cups wat...

I was given my very first Kitchenaid stand mixer for Christmas this year. I feel like a real cook now. I'd tried to make bagels once before. The results were not so good. So to inaugurate my brand new stand mixer I attempted fresh made bagels version 2.0. Starting with a different recipe that sounded way better, I set off on my bagel making adventure with an appropriate amount of gusto. I used the New York Style Bagel recipe I found at sophisticated gourmet. The only thing I changed was I did not do an egg white wash. To keep it vegan I brushed the bagels with olive oil and sprinkled them with fresh ground pink Himalayan salt before baking. Other than that minor change, I tried to follow the recipe exactly. I didn't have bread flour though. So all purpose was what I used. It was actually pretty simple. Just a lot of waiting involved. I used the stand mixer to knead the dough and create the needed gluten. It made creating a stretchy, firm dough very easy. I also...

1 pint white mushrooms, sliced 1 can garbanzo beans 1 cup fresh or frozen broccoli 1/2 medium red onion, sliced 1 small head bok choy, sliced 1 jalapeno, minced 3 cloves garlic, sliced 1/2 cup fresh cilantro 3 tbls soy sauce 2 tbls hot sauce 1 tsp habernero hot sauce 1/2 cup red wine 2 tbls red wine vinegar 1 tbl canola oil 1 tsp salt 2 tsps paprika 2 tsps thyme 1 tsp crushed pepper flakes 1 tsp cayenne 2 tsps black pepper Saute mushrooms and onions in the oil until tender and darkened. Add jalapeno and garlic and continue to saute for a few more minutes, until fragrant. Add garbanzos, bok choy, soy sauce, hot sauces, wine, vinegar, spices. Cook for 15 more minutes to reduce the sauce l and marry the flavors. Turn off heat. Stir in cilantro. Let rest 2 more minutes.

2 Poblano Peppers, Cut into Rings 1 Red Bell Pepper, Cut into Rings 1 Jalapeno, Cut into Rings 1 Serrano, Cut on the Bias 5 Cloves Garlic, Sliced Thinly 1 Can Low Sodium Yellow Corn, Plus the Liquid 1 Can Black Beans, Thoroughly Rinsed and Drained 1/4 Cup Beer 1/4 Cup White Wine 2 Tbls Olive Oil 1 Tbl White Vinegar 2 Tsps Coriander Seed 1 Tsp Cayenne 1 Tsp Cumin Seed 2 Tsps Celery Seed 2 Tsps Onion Powder 1 Tsp Garlic Powder 1 Tsps Dry Basil Salt and Pepper 1-2 Tbls Prepared Vegan Roux Heat oil in am oversized frying pan. Add peppers, garlic, corn. Season with salt and pepper. Saute until barely tender. Add beer. Cook down for 5 minutes. Add vinegar, spices, beans, wine. Simmer until fragrant and tasty. Add more salt and pepper if needed. Melt in the roux 1 Tbl at a time, only adding more as needed. Simmer over low until sauce is barely thickened. Will thicken more upon cooling.

This easy one pot preparation builds layers of flavors for a robust finished dish inspired by a combination of the exotic taste of classic Spanish rice and traditional Paella. 100% vegan. 100% delicious. 1 Cup White Rice 1 Can Garbanzos and the Brine  1 lb Roma Tomatoes, cut into 1/4 inch chunks 4 Leek Tops, sliced thinly 1 Pint Baby Bella Mushrooms, sliced 1 Poblano Pepper, diced 1 Jalapeno Pepper, minced 2 Chiles de Arbol, deseeded, torn 1 Guajillo Chile, deseeded, torn 3 Large or 5 Small Cloves Garlic, sliced thinly  1/3 cup Marsala wine 2-3 cup water 1 Tbl Olive Oil 1 Tbl Spicy Mustard 1/3 2 ounce jar of Capers with Brine  3 Bay Leaves 3 Tsps Paprika 2 Tsps Cumin Seed 2 Tsps Celery Seed 1 Tsp Salt 1 Tsp Black Pepper 1 Large Handful Fresh Basil, sliced thinly Cook down the tomatoes, mushrooms, poblano and leek tops with the oil, salt and black pepper in an extra large skillet. When tomatoes begin to break down and mushrooms start to tu...

Cauliflower has unique properties that make it ideal for certain applications. It browns well. It readily absorbs flavors. It retains great texture at high heat cooking. This cauliflower dish works well as a snack. It's a delicious munchie. Pop 'em like chips or nuts. They're addictive. A little bit sweet and a little bit spicy. The sugars in the beer and sriracha carmelize during the cooking  to create a nice brown crust on the versatile veg. It's also really simple to make. 1 head cauliflower 1/4 cup olive oil 3/4 cup beer 2 tbls hot sauce 3 tbls sriracha 2 tsps dried dill 2 tsps ground garlic 1 tsp each salt and pepper Cut cauliflower into small pieces. Whisk together the marinade ingredients. Toss the cauliflower in the marinade to coat. Arrange on a baking sheet in a single layer. Most of the marinade should have been sucked up by the cauliflower. Pour the remaining onto the tray with the cauliflower pieces. Roast at 450 F for 30 minute...

This fresh tomato ragu has just a hint of heat to warm you up on cold winter nights. Acidic winter tomatoes, sweet leeks and mildly spicy poblanos combine for a uniquie pasta experience. Olive oil, wine and butter add hearty richness. 4 Roma Tomatoes 2 Jersey Tomatoes 1 Poblano Pepper 1/2 a Jalapeno Pepper 2 Small Leeks, Tender Parts Only 5 Cloves Garlic 1 Tbl Olive Oil 1/2 Cup White Wine 3 Tbls Unsalted Butter 2 Tsps Rosemary 2 Tsps Oregano 1 Tsp Crushed Pepper Flakes 2 Tsps Each Salt and Pepper 1/4 Cup Fresh Basil 8 Ounces Dry Linguine Pasta Cook pasta in a large high sides skillet. Cook until Al Dente. Drain. Set aside. In same skillet cook down the tomatoes, leeks and poblano with the oil until the tomatoes begin to break down. About 15 minutes. Add wine, jalapeno and garlic. Simmer 10 minutes. Add dry spices. Simmer 10 more minutes. Add basil and butter. Cook over low to melt butter. Add hot sauce mixture to cooked pasta and toss to coat. Let sit co...

This is my riff on the iconic Jersey shore Italian classic Steak and Peppers. This was one of my grandmother's favorite meals. I used my mad love for everything potato to inspire this vegan variation. Potato portion....        1 large sweet potato 1 large russet potato 1 large red potato 2 cups red wine vinegar 1/2 cup canola oil 1/4 cup spicy mustard 1/4 cup sriracha 3 tbls soy sauce Preheat oven to 450 F Peel the sweet potato. Leave the skins on the others. Slice into nice long steak fry type shapes. Do a juilianne on the reds. Whisk together the marinade ingredients and toss the potato slices in the liquid. Roast each type of potato in its own 8-9 inch non stick cake pan with a little of the liquid in the bottom. Just enough to barely coat the bottom of the pan. Turning the potatoes half way through the cooking process. Set aside the remaining marinade. Cook reds for 30 minutes. Russets for 40. Sweets for 50. When all the potatoes are done...

I'm into yeast based breads now. Years ago I tried my hand at it and quite enjoyed it. I've since revisited the process and it's just as enjoyable as it ever was. There's something very satisfying about kneading dough, then allowing it to rise. You set it aside as something small and incomplete and an hour later it's grown twofold and is fortified and ready to become something real that can nourish you and your loved ones. I really prefer adding seasoning to the dough itself. I like the way the flavorings enhance the bread as it cooks. They marry during the cooking process. I think it really strengthens the flavor profile. Make a basic bread dough. 3/4 cup almond milk warmed to 100 F 1 packet yeast 2 tsps salt 1 tbl sugar In a large bowl dissolve yeast in the warm milk. Add the salt and sugar. Stir to combine. Let sit 5 minutes to activate the yeast. 5 cloves garlic, minced 1 tsp crushed pepper flakes 1 tsps dry basil 1 tbl vegetable shortening, me...