Vegan Recipes and Plant Based Cooking

This puree uses a combination of sweet and heat that's both exciting to the tastebuds and easy on the palette.  Carrots provide the sweet. A variety of chili peppers bring the heat. A little bit of tomato gives both acid and some additional sweetness. Besides salt and pepper, no additional spices are used. With such a gorgeous combination of vegetables and fruits there's no need for anything else.  Ingredients 8 oz baby carrots 1 poblano  1 serrano 2 jalapenos 1 habanero 6 cloves garlic 2 small or 1 large tomato 1 cup water plus 1/4 cup 1 Tbl canola oil 2 Tbls salt 2 tsps black pepper Instructions Cut the carrots, chili peppers and garlic into small chunks.  Add to a small frying pan the carrots, 1/4 cup water  and the salt. Cover and steam for 5 minutes.  Add the oil, poblano, serrano and jalapenos. Cover again and steam for 5 more minutes.  Add the garlic, habanero and black pepper, Simmer uncovered for 5 minutes.  Add the tomatoes, frying...

Layers of heat from a variety of chili peppers give this vinaigrette its depth of flavor.  The tomato adds acid and sweetness to round out the overall taste.  We will lightly cook the chilis for some smokiness .  The tomato will not be cooked, so as to retains its juiciness and tang.  Cooking time is minimal. Processing time is also short.  Very little effort. Pretty big reward.  Ingredients 1 plum tomato, chunked 1 jalapeno, chunked 1 serrano, chunked 1 habanero, chunked 3 cloves garlic, chunked 1/2 cup water 1 Tbl canola oil 1 tsp dry basil  1 Tbl salt 1 tsp black pepper Instructions Char the chilis and garlic in a small frying pan with the spices and oil. Just to get a little color on them.  Add the water and simmer for 5 minutes.  Add the tomato to a blender. Pour the frying pan mixture on top of it.   Puree until smooth and emulsified.  Chill in the fridge for a few hours. You could also use it as a warm vinaigrette....

This puree was inspired by my re-watching of season 10 of Masterchef UK. Near the end of the season the finalists work with Tom Kerridge. He does a toasted lentil daal puree. It sounded so good that I decided I would do a lentil puree of my own.  Mine is not a daal. It's more of a spicy, french style sauce. Really tasty, though. Totally vegan.  Ingredients 1/2 cup dry lentils 3 1/2 cups water 1 Tbl Canola Oil 2 Jalapenos, chunked 1 Serrano, chunked 6 Cloves Garlic, chunked 2 Tbls Spicy Mustard 2 Tbls Sriracha 2 Tsps Crushed Pepper Flakes 2 Tsps Dry Thyme 2 Tbls Salt 2 Tsps Black Pepper Instructions Toast the jalapenos and serranos with the salt in a dry pan. When they have some color add the oil and spices.  Continue to saute for 5 more minutes.  Add the dry lentils and garlic. Toast for 5 more minutes.  Add the water, mustard and sriracha. Cover and simmer for 25 minutes.  Add to a blender. Let cool for 10 minutes. Then puree until smooth. Len...

If you like heat, but also prefer a little sweet to offset it, then this puree will satisfy.  Although it's packed full of garlic and chilis, it's also sweetened by the addition of carrots.  It has a good amount of fat to make it smooth, rich and decadent.  There's a distinctive smokiness from charring the chilis.  Give it a try. You won't be disappointed.  Ingredients 1 cup baby carrots 2 jalapenos 1 serrano 5 clove garlic 1 habanero 1/4 cup canola oil 1 cup water 1/2 a 14 oz pkg tofu, dried 2 tbls salt 1 tsp black pepper Instructions Cut the carrots into 1/2 rings. Add to a small frying pan with 1/2 cup water and 1 tbl of salt. Cover and let steam until tender. About 5-7 minutes. Remove from the water and set aside.  To the same pan add the jalapenos, serrano and habanero. Cook dry over medium high heat until lightly charred. About 7 minutes.  Add 1 tsp of oil, the other tbl of salt, the black pepper and the garlic. Sauté for 5 minutes. Add the rem...

The inspiration for this sauce comes from my love for arugula and its peppery bite. The arugula adds a great deal of depth to what otherwise might be just another run of the mill chili pepper sauce. It also gives it its beautiful green color! Ingredients 1 Cup Arugula 2 Jalapenos 1 Serrano 3 Cloves Garlic 3 Chile de Arbol 2 Cups Water 2 Tbls Hummus 1 Tbl Canola Oil 1 Tsp Dry Thyme 1 Tbl Salt 1 Tsp Black Pepper Instructions In a medium sauce pot sauté the jalapenos, serranoes, garlic, chile de arbol, salt, pepper and thyme in the oil. Get a little bit of color on the peppers and garlic. Allow some brown bits to accumulate in the pot. Then deglaze with the water. Scrape the brown stuff off the bottom and let it simmer and reduce by 1/3.  Stir in the arugula and allow it to wilt for a few minutes.  Remove to a storage container and allow to rest in the fridge overnight.  Next day, remove the chile de arbol and discard. My blender won't puree them. If you have a strong enough...

Do you need something creamy and spicy to smear on your sandwich? Are you craving something rich and hot to dress your salad? This easy tofu puree might just scratch your itch.  It doesn't take much effort, but you'll be rewarded with outrageous flavor.  Ingredients 1 Poblano 2 Jalapenos 1 Long Hot Pepper 1 Serrano  3 Cloves Garlic Half of a 14 ounce pkg Extra Firm Tofu 1/3 Cup Water 1 Tbl Canola Oil 1 Tbl Salt 1 Tsp Black Pepper Instructions Chunk the peppers into 2 inch pieces. Slice the garlic cloves in half.  Add all the peppers, garlic, salt, and black pepper to a frying pan. Heat to medium high or until the peppers start to sizzle. Stir in the oil.  Saute until the pepper skins start to get brown and charred.  Carefully stir in the water and scrape any brown bits off the bottom of the pan.  Simmer for 7 minutes.  Add the tofu to a blender. Pour the warm pepper mixture on top. Allow it to cool uncovered for 5 minutes and then puree until smoo...

Chefs love to say that a good sauce ties everything together. I'm not a chef, but I have to agree.  Ever since I started making sauces, I've been unable to stop. The food feels naked without one.  Because my sauces eschew dairy and meat, I like to use various chiles for flavor. When you combine a few, it gives the depth you might otherwise obtain from classic sauce ingredients.  Ingredients 1 Habanero 2 Jalapenos 1 Serrano 10 Small Cloves Garlic Half a 14 oz pkg Extra Firm Tofu, drained 1/2 Cup Water 1/3 Cup Water 1 Tbl Canola Oil 2 Tsps Rosemary, crumbled/broken 1 Bay Leaf 1 Tbl Salt 1/2 Tsp Black Pepper Instructions Cut the peppers into small chunks. Use a small frying pan to char the peppers and garlic.  Add the oil and spices and toast until fragrant.  Add the half cup water and simmer for 5 minutes.  Put the tofu into a blender. Add the third cup of water and the frying pan mixture.  Allow it to cool for 5 minutes, then puree until smooth.