Vegan Recipes and Plant Based Cooking

My co-worker gave me some cucumbers she and her husband had grown in their garden. I wanted to use them right away as they were so fresh. This is a variation on a classic cucumber and tomato salad. I added charred corn for sweetness and smokiness. I also added poblano and jalapeno for spice.  2 small or 1 medium cucumber, diced 2 ears corn 3 vine tomatoes, diced 1 poblano, diced 1 jalapeno, minced 3 cloves garlic, minced 2 tbls apple cider vinegar 2 tbls olive oil 2 tsps dry dill 1 tsp garam masala 2 tsps salt I wasn't about to turn on the broiler to cook the corn. It's been in the 90's here. Instead, I used the same technique often used to char bell pepper. Put the shucked ears directly over a gas flame on the stovetop. If you don't have a gas stovetop you can broil them or use an outdoor grill.  The corn will pop and make a bit of a mess on your cooktop, but it's worth it.  Char the corn evenly all around. Allow to cool and them cut the kernels off the cob.  Stir ...

As summer is coming to a close I'm inspired by the lingering heat. Cucumbers have such a hydrating and cooling appeal. Gorgeous multicolored heirloom tomatoes are an ingredient to snatch up while still available. When it's hot it can be hard to get yourself to eat anything hearty. This dish feels light, but packs plenty of nutrients. Just sprinkle in some beans on top and you're good to go. Crisp granny smith apples add crunch and sweetness. The cucumber is refreshing and crunchy. Tomatoes add acid. 1 large cucumber, sliced into quarter circles 2 pints heirloom grape tomatoes, halved 1 granny smith apple, diced 1 jalapeno, quartered, then sliced 3 tbls olive oil 1 tbl white vinegar 2 tbls hot sauce 1/4 cup diet citrus green iced tea 3 tsps dry dill 2 tsps salt 2 tsps black pepper Toss everything in a bowl and gently stir to combine. Let rest an hour or two in the fridge. Done and done.

I've done cucumber salsa recipes before. This new version takes a cleaner,  more refined approach. By now it's no secret that I love spicy cuisines like Mexican, Indian and Thai. For me the complex heat and spice profiles they provide are the perfect way to make vegan food really pop. This version of cucumber salsa is simpler,  but actually packs a bigger flavor punch into a less fussy recipe. This definitely takes a less is more approach. Bright acid from the lime, a little heat from the peppers and fresh diced summer tomato and cucumber dance on the palate. 1 large cucumber, diced 1 large tomato, diced 1/2 medium red onion, diced 1 poblano, diced 1 jalapeno, minced 3 cloves garlic, minced 2 1/2 tbls olive oil 1 1/2 tbls hot sauce 1 lime, zest and juice 2 1/2 tsps salt 1 tsp black pepper 1 tsp crushed pepper flakes Combine all ingredients in a bowl. Toss gently to mix well.  Allow to chill for a few hours in the fridge. After their stay in the frid...

I was in the mood for summer, even though mother nature is still not ready to comply. Crisp cucumbers in a spicy dressing with lime and ginger make you feel like summer even when it's still snowing outside. Salsa 2 large cucumbers, diced 1 large tomato, diced 1 can kidney beans rinsed thoroughly, reserve 1 tbl of the can brine 2-3 handfuls cilantro 1 jalapeno, diced 1 serrano, diced Dressing 2 limes, zest and juice 2 tbls white vinegar 1/4 cup olive oil 1 tbl kidney bean can juice 1-2 tsps Louisiana hot sauce 2 cloves garlic, grated 1 inch ginger, grated 1 tsp sugar 2 tsps salt 1 tsp black pepper 1 tsp oregano 1 tsp crushed pepper flakes In a bowl add all the dressing components except for the oil. Whisk in the oil slowly until emulsified. Add salsa ingredients to the prepared dressing and stir to coat everything. I deseeded the cucumbers before dicing, but that is personal preference. I like a lot of heat, but you can use half a jalapeno and half ...

Looking to sort of reinvent my own repetitive preparations of lentils and barley I went for monster flavor on this one. I threw every punch of flavor I could scrounge up at it. The result was a rich porridge laced with heat and spices. Sauteing the vegetables really brings out their flavors so that they're much more present in the final dish. 1 poblano pepper, sliced 1 jalapeno, sliced 3 cloves garlic, chopped 1/2 cup garlic puree 1 cup cucumber gazpacho pulp 1/2 cup dry pearl barley 1/2 cup dry lentils 1/2 cup white wine Several cups water 1 tsp salt 1 tsp black pepper Saute the poblano in a large skillet with a touch of oil and a pinch of salt. This will really accentuate the flavor and the heat. When poblano is tender add jalapeno and garlic. Saute a few more minutes. Add wine, salt and pepper. Simmer 3 more minutes. Add lentils, barley and 2 cups water. Cover. Simmer until water is absorbed. Continue adding water as necessary to cook the lentils and barle...

While cucumber gazpacho is nothing new, I thought I'd try my take on it. I went green on green on green for the full green gazpacho experience. As always, it packs some heat. 2 large cucumebrs, sliced and slices halved 1/2 cup celery, sliced 1 large poblano pepper, diced 1 jalapeno pepper, minced 1/2 a habernero pepper, finely minced 5 cloves garlic, sliced 1 slice rye bread with caraway seeds 2 tsps salt 1 tsp black pepper 1 tsp celery seed 1/2 tsp garlic powder 2 tsps dill weed 2 tsps parsley 1/4 cup white wine 1/4 cup water 2 tbls olive oil 2 tbls white vinegar Cook celery over medium high heat in a large frying pan. When celery begins to soften add wine, oil, salt, black pepper. Cook 5  more minutes. Add all three hot peppers, celery seed and garlic. Continue cooking until all the veg is very tender. Stiring occasionally. Add sliced cucumber to food processor and puree. Add warm celery mixture, bread, vingear, water and remaining spices. Buzz until rou...

A simple and refreshing summer salad full of texture and pop. Acidiic and sweet. Beautiful colors and flavors. This is a wonderful example of the great food that can happen when you simply wander through the store picking out the freshest produce, take it home and get creative. 4 stalks celery, sliced on the bias 1 large cucumber, cut into matchsticks 1 pint grape tomatoes, cut into quarters 1 large handful celery leaves, chopped small 2 cloves garlic, minced 1/2 a jalapeno, minced 3 tbls olive oil 1/4 cup white vinegar 1/4 cup apple juice 3 tbls hot sauce 2 tsps thyme 1 tsp onion powder 1 tsp garlic powder 1 tsp paprika 1 tsp crushed pepper flakes 1 tsp black pepper 2 tsps salt Add all ingredients to a large bowl and toss/stir to coat and combine. Chill at least 3 hours, preferably longer

This dish just came to me out of the blue. I had a cucumber craving and this was the result. The textures are great. The crunchy apple and cucumber. The rich vinaigrette. The juxtaposition of sweet and savory. It's summer on a plate. Dressing zest and juice from 1 lime 2 tbls olive oil 2 tsps spicy brown mustard 2 tsps diet citrus flavored green iced tea 1 tbl Louisiana hot sauce 2 tsps salt 2 tsps dried dill, if you use fresh dill double the amount 1 tsp black pepper Whisk together the dressing components in a bowl large enough to accommodate the salad ingredients as well. Salad 1 large cucumber, about 3 cups, diced 1 large granny smith apple, about 1 cup, diced 3 small shallots, about 1/2 a cup, minced 3 cloves garlic, minced Add the apple to the dressing as you dice it to keep it from turning brown. Add the other ingredients. Toss or stir to coat in the dressing and evenly mix the ingredients. It's great immediately and even better after a few hours in ...