Vegan Recipes and Plant Based Cooking

Sauces... they're so much fun. You can get so creative. So many flavor possibilities.  In this case, I was going for something hot and fiery, but also with a slight classic influence.  The mustard helps emulsify the sauce, but also adds that back note of classic French style.  Sauce Ingredients 5 cloves garlic, sliced 1 jalapeno, diced 1 serrano, diced 1 habanero, diced 1/4 cup garbanzos, rinsed 1/4 slice whole wheat bread 2 tbls spicy mustard 1/4 white vinegar 2 tbls olive oil 1 cup water 2 tsps dry basil 1 1/2 tbls salt 1/2 tsp black pepper Recipe Instructions Start by cooking the chiles and salt in a medium sauce pot over medium heat. When they start to make noise add the oil. Keep cooking them, stirring occasionally, for 5 minutes.  Add the garlic. Cook 5 more minutes.  Add the water, vinegar, mustard, basil and pepper. Simmer until the chiles are tender.  Pour the mixture into a blender and add the garbanzos and bread. Puree until smooth.  Enjoy....

Finding myself in the mood for a dessert and not having many desserty ingredients on hand, I came up with this four ingredient recipe that I think is a total winner.  It's easy to make and only requires four common ingredients. It's also quite flexible in that you could easily substitute any kind of nut in place of the cashews and any kind of plant milk in place of the almond milk.  I considered using a leavening agent for a more cake like texture, but decided a denser  brownie/blondie style suited these ingredients much better. Anyway... brownies and blondies are way better than plain old cake.  To make it look nice and as an accompaniment, I made a simple chocolate sauce. I've included instructions for that at the bottom. Ingredients 1 1/2 cups old fashioned oats 1 cup roasted cashews 1/2 cup sugar alternative sweetener 1/4 cup almond milk Instructions Preheat the oven to 375 F Add all ingredients to a food processor and pulse until you have a pasty dough and ther...

 Lately I've been using a new cooking method with my kale. I just get a frying pan hot and add a bunch of stalks, a little bit of water and some salt. The kale steams quickly and turns a beautiful bright green. It's a very quick method. The kale cooks in minutes.  As a compliment to the kale I wanted to do a garlicy sauce. Kale can definitely stand up to some garlic and some heat. That is how I arrived at this particular recipe.  Ingredients 1 cup almond milk 5 cloves garlic, sliced 1 jalapeno, chunked 1 serrano, chunked 1/3 can chick peas, drained and rinsed 3 tbls spicy mustard 2 tbls olive oil 1 tbl salt 2 tsps crushed pepper flakes 1 tsp black pepper Instructions In a large frying pan sauté the garlic, chiles, pepper flakes, black pepper and salt in the oil over medium high heat for 7 minutes.  Add the almond milk and whisk in the mustard. When the mixture comes to a simmer let it do that until the chiles begin to soften. About 5-7 minutes.  Add the mixture ...