Vegan Recipes and Plant Based Cooking

Instant pudding mix is a quick and easy way to make a yummy dessert without much effort. However, it's no secret that almond milk does not work with instant pudding mix. You'll wind up with pudding soup.  Some people have solved this problem by using less almond milk than the package directions indicate. While this may work, you kinda get cheated out of your full amount of pudding.  Another solution, that I have found to the instant pudding plant milk conundrum is to use tofu.  I've found that half tofu and half almond milk works very well.  The package normally calls for 2 cups milk. Instead use 1 cup almond milk and 1/2 a package drained firm or extra firm tofu.  Just use a food processor to buzz everything up.  I also use sugar free instant pudding mix, but that is just personal choice.  You could use silken tofu, if you can find it. That would probably work nicely with a lesser amount of  almond milk. However, I haven't tried it, so I can't sa...

If you like miracle whip or tangy mayo, this is a pretty neat vegan alternative. It also has a bit of tartar sauce influence. But instead of pickles or capers, it uses a little vinegar and a handful of chilis.  It's mostly creamy, but has a little bit of an acid bite and a fair amount of kick from the peppers.  It's also very garlic forward. I find that when you combine sautéed garlic with tofu you wind up with a really pleasing aioli or remoulade type flavor.    Ingredients 1/2 block extra firm tofu, dried overnight 10 cloves garlic 1 jalapeno, finely minced 1 serrano, finely minced 2 tsps canola oil 1/2 cup water 1 tbl white vinegar 2 tbls salt 2 tsps Aleppo pepper flakes 1 tsp black pepper Instructions This is a pretty simple recipe. There's very little actual cooking involved.  Sauté the garlic, pepper flakes, black pepper and salt in the oil for 5 minutes.  Add the water and simmer for 3 more minutes.  Break up the tofu and add it to a blender. Po...

 An abundance of veggies can sometimes be the inspiration for a new recipe. As it was in this case. Lots of chilis and tomatoes are transformed into a thick gravy like sauce that will please any heat loving vegan.  Ingredients 3 tomatoes 5 jalapenos 3 cloves garlic 1 serrano 1 tbl spicy mustard 1/2 cup water 1 tbl canola oil 2 tbls salt 2 tsps black pepper Instructions Sauté the chiles and garlic in the oil with the salt and black pepper until they have a little bit of browning.  Add the water and cook down until the chiles are tender.  Puree everything in a blender until smooth. 

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...