Category: Vegan

Smoky Baba Ganoush

Smoky Baba Ganoush is one of those appetizers that basically any time I see it on a menu, I feel the need to order it. The eggplant-based appetizer, originating from Lebanon, uses grilled eggplant, tahini, olive oil, and lemon juice to make a smoky dip that is perfect for outdoor eating.

It’s also a great way to use up a bunch of eggplant if you happen to have a few on hand. There are a bunch of recipes out there for oven roasting the eggplant, but there really is no substitute for the flavor added to the dish by grilling.

Ingredients (serves 4 as an appetizer):

  • 2 pounds Italian eggplants (~2-4 eggplants, depending on size)
  • 3 garlic cloves, minced or pressed
  • the juice and zest from 1 lemon
  • 1/4 cup tahini
  • 1/3 cup olive oil, plus more for serving
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground cumin
  • 1/4 teaspoon ground sumac (optional)
  • chopped parsley, for garnish
  • crackers, pita, bell peppers, carrot sticks, etc., for serving

Continue reading Smoky Baba Ganoush

Slow Cooker Granola

I am a big fan of my slow cooker (I have 50+ slow cooker recipes on my blog); especially recipes I can set them and walk away (or leave my house) for 4 to 8 hours. But like a lot of people, I’ve been home quite a bit more, given the pandemic, so I decided to try to make a recipe that requires you to stay a bit closer to your slow cooker – Slow Cooker Granola.

My mother-in-law mentioned making granola in her slow cooker, and how great the results were, so I wanted to try to make my own version!

This recipe is very adaptable, you can substitute in any nut, oil, liquid sweetener, and dried fruit you prefer. This recipe also makes a good amount of granola, but if your house is anything like mine, it will be gone before you know it!

Ingredients:

  • Cooking spray
  • 5 cups old fashioned rolled oats (use gluten-free oats to ensure this is gluten-free)
  • 1 1/2 cups sliced almonds (or any nut you prefer; omit to make nut-free)
  • 1/3 cup unsweetened coconut flakes (optional)
  • 1/3 cup light brown sugar, packed
  • 1/2 teaspoon each of
    • ground cinnamon
    • ground nutmeg
    • salt
  • 1/2 cup melted coconut oil
  • 1/2 cup agave (or maple syrup or honey if you prefer)
  • 1 tablespoon almond extract (or vanilla extract to make nut-free)
  • 1/2 cup raisins (or other dried fruit you prefer)

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Homemade Bruschetta

Note: I was sent vinegar from Lindera Farms, including their Ramp Vinegar, in order to write this post. Opinions are mine alone.

Hands down, my favorite summer produce are tomatoes. Peak tomato season in the Philadelphia area begins just after July 4th and continues through mid-October, so it is the perfect time to share a recipe highlighting tomatoes like this Homemade Bruschetta!

Luckily, tomato season has coincided with the opportunity to try out a bunch of yummy vinegar from Lindera Farms, a small artisan vinegar producer in Virginia.

source: www.linderafarms.com

Lindera Farms takes locally and sustainably sources agricultural products and ferments them into wines which are then aged into vinegar. They have a wide selection of vinegars (nearly 30 types!) and pantry goods, including soy sauce, hot sauce, and syrups.

The ingredients from Lindera Farms are raised in a non-interventionist process, meaning they don’t introduce anything to the growing process. The process is subject to the whims of the environment completely; think Darwinian farming. The positives of this practice are that you get these stronger, more resilient, more flavorful fruits, herbs, and flowers with no carbon footprint or residual impact to the environment.

The results speak for themselves. The few vinegars I’ve sampled so far all have incredibly different flavors, acidity, and finish than what you can typically find in your supermarket. For example:

  • The Gardener Vinegar came about through Lindera Farms’ continued efforts to curb food waste. They collect organic summer vegetables from small local farms to make a complex and vegetal vinegar. The result is a very high acidic, savory vinegar with notes of cucumber, tomatoes, peppers and leeks. Lindera Farms suggests using it with salad greens, summer veggies, fish, or poultry, or even adding it to your favorite Bloody Mary recipe (I love this idea!)
  • Lindera Farms’ Apple Cider Vinegar is made with organic Virginian Heirloom Apples, and then is aged with applewood, adding a smooth, smoky finish. The Apple Cider Vinegar has a medium acidity, and medium-low sweetness, and can be used anywhere you’d use traditional apple cider vinegar, or just for probiotic consumption. (I used it in a pulled pork recipe, and it was fantastic)
  • I used the Ramp Vinegar in the recipe below. Ramps are a garlicky wild onion, and the ones in this vinegar are foraged in the woods of the Shenandoah valley. The result is a savory vinegar with notes of garlic, ramps, and onions with medium acidity. Lindera Farms suggests using it as a substitute anywhere you might use lemon and garlic in a dish. (I recently used it in my Italian Pasta Salad)

I have yet to tap into the other Lindera Farms vinegars, but I’m sure they are going to be just as delicious.

Traditional bruschetta uses balsamic vinegar, but I thought the garlic/onion flavors in Lindera Farms’ Ramp Vinegar would enhance the fresh flavors of the tomatoes and basil.

On to the recipe!

Ingredients (serves 4 as an appetizer):

  • 4 plum (roma) tomatoes, evenly diced
  • 1/4 cup fresh basil leaves, chopped, plus more for garnish
  • 2 garlic cloves, finely minced
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon Lindera Farms Ramp Vinegar
  • 1 teaspoon extra virgin olive oil
  • Italian bread, sliced and toasted for serving

Continue reading Homemade Bruschetta

Chia Oatmeal Peanut Butter Breakfast Cookies

NOTE: I was sent a container of BetterBody Foods Organic Chia Seeds in order to write this post. Opinions are mine alone. 

Breakfast cookies. Those should totally be a thing, right? I was recently sent Organic Chia Seeds from BetterBody Foods, and I wanted to try to use them in a way I haven’t already, so Breakfast Pudding, Chocolate Pudding, Jam, and Muffins were out. But for whatever reason, I tend to think of Chia Seeds as a breakfast food, so I started thinking about some of my other favorite breakfast ingredients, and these Chia Oatmeal Peanut Butter Breakfast Cookies were born!

Chia Seeds also can be used as an egg substitute when baking, so I decided to make these cookies both vegan and gluten free.

These little guys have a ton of flavor and are surprisingly filling! Chia seeds have a ton of fiber; when eaten with peanut butter and oats, it’s a great way to help feel fuller longer.

Ingredients (makes about 3 dozen cookies):

  • 4 tablespoons chia seeds, divided (I used BetterBody Foods Organic Chia Seeds)
  •  1/4 cup plus 2 tablespoons water
  • 1/2 cup coconut oil
  • 1/2 cup sugar
  • 1 cup creamy peanut butter
  • 1 teaspoon almond extract
  • 1 1/2 cups rolled oats (check the label to make sure they are gluten free)
  • 1/2 cup almond flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup dark chocolate chips (check the label to make sure they are vegan)

Continue reading Chia Oatmeal Peanut Butter Breakfast Cookies

Edamame Hummus

Since originally making this Edamame Hummus as a snack for Christmas day, I’ve made this recipe multiple times and have gotten rave reviews each time.

Calling this a hummus isn’t exactly accurate: there are no chickpeas in this recipe. The edamame is basically substituted in for them, and it makes for a light, citrusy spin on one of my favorite apps/dips!

Note: You can make this in a food processor, or a blender.

Ingredients:

  •  1/3 cup tahini
  • the juice and zest of 2 large lemons (or 3 medium to small lemons)
  • 2 garlic cloves, minced
  • 1/3 cup cilantro leaves
  • 1 (10 to 12 oz) bag of frozen shelled edamame, defrosted
  •  1/4 cup olive oil
  • salt and pepper, to taste

Continue reading Edamame Hummus

Vegan Chocolate Zucchini Bread

Note: I was sent samples of Divine Chocolate’s cocoa powder in order to write this post for #Choctoberfest. Opinions are mine alone.

I love baking, especially when it helps me prepare for a busy week ahead while also relieving some of my stress. I do a lot of my food prep for the week during the weekends. When I can, I like to make something for breakfast that is easy to bring to work during the week. One of my favorite make ahead breakfasts is this Cranberry Pistachio Zucchini Bread, so when I received samples from Divine Chocolate, I thought it would be a great opportunity to make a chocolate version for #Choctoberfest. (For more information about #Choctoberfest and details about the giveaway, see my post here.)

Divine Chocolate’s baking like consists of three premium quality flavors ranging from 55% to 100% cocoa for a wide variety of delicious desserts. To make this Vegan Chocolate Zucchini Bread, I used Divine Chocolate’s Cocoa Powder. The unsweetened cocoa powder is made with the finest fair trade cocoa, in compliance with fair trade standards.  Plus, the packaging is gorgeous!

I wanted to highlight vegan baking in this recipe as well, which isn’t nearly as difficult as it seems. This tasty bread is make without butter or eggs, but includes ingredients that are really easy to come by.

Ingredients:

  • 1 1/2 cups packed grated zucchini
  • 1/2 cup (4 oz) coconut oil, melted
  • 2 1/2 cups flour
  • 1/2 cup Divine Cocoa Powder
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 teaspoon ground cinnamon
  • ¾ cup sugar
  • ½ cup unsweetened applesauce
  • 1 teaspoon coffee or vanilla extract

Continue reading Vegan Chocolate Zucchini Bread

Easy Peach Mustard

I’ve mentioned before that my husband is a huge peach fan. It isn’t exactly peach season just yet, but frozen peaches make it so we can enjoy them all throughout the year. Luckily, peach season is nearly here (June to September)!

I was contacted about a new cookbook I knew I needed to have in my collection: Just Peachy by Belinda Smith-Sullivan. This cookbook contains 70 peach-inspired recipes allowing home cooks to enjoy warm, summery peaches all year long!

Recipes range from breads, breakfasts, appetizers, entrees and desserts to sauces, preserves, condiments and drinks, plus facts about peaches, information on growing and growers, festivals, a list of all peach varietals and how to use them, and the history of peaches. Did you know that peaches, known as “the fruit of calmness,” are said to reduce anxiety?

I love to use peaches in both savory and sweet recipes and am always interested in incorporating peaches into more dishes. There are a ton of recipes that caught my eye in this cookbook but I decided to make a super simple and versatile recipe in the book: Easy Peach Mustard.

Peach Mustard can be used as an addition to a cheese plate, a dip for pretzels, a spread on sandwiches, or as a sauce on meat. (In fact, I used some of the Peach Mustard to make another recipe in the cookbook – Herb-Crusted Peach Mustard Pork Tenderloin – YUM)

This recipe comes together really quickly, and can be stored in your fridge for up to two months (or, if canned, 12 months).

recipe from Just Peachy by Belinda Smith-Sullivan

Ingredients: (makes about 1 pint)

  • 2 very ripe peaches, peeled and chopped
  • 1 tablespoon honey
  • 1 tablespoon white wine vinegar
  • 1/2 cup Dijon mustard
  • 1/2 cup whole grain mustard
  • 1/4 teaspoon ground black pepper
  • 1/4 teaspoon ground cardamom

Continue reading Easy Peach Mustard

Thai Basil Vegetable Dumplings with Spicy Peanut Sauce

Note: This post is sponsored by Nasoya. All opinions are mine alone.

I’ve been sharing fairly meat-heavy recipes recently, so it’s about time I shared a meatless (and vegan) option that is perfect for busy weeknights, so here’s a yummy recipe for Thai Basil Vegetable Dumplings with Spicy Peanut Sauce.

Nasoya, the nation’s leading brand of tofu, has two flavors of Vegan Dumplings (Tofu Vegetable and Thai Basil Vegetable) that can be ready to eat in as little as 10 minutes!

Source: Nasoya

The Tofu Vegetable Dumplings (filled with tofu, mushrooms, bok choy, carrots, ginger, green onions, and sesame oil) and the Thai Basil Dumplings (filled with tofu, red bell peppers, green peas, carrots, and basil) are USDA Certified Organic and also contain 6-7 grams of plant-protein per serving. Nasoya can be find at most retailers, including Acme, ShopRite, Giant, Weis, and Wegman’s. Check out Nasoya’s retail finder here to find your nearest location that sells Nasoya products.

This quick recipe for Thai Basil Vegetable Dumplings with Spicy Peanut Sauce uses the Thai Basil Vegetable Dumplings, but the Tofu Vegetable Dumplings can definitely be substituted.

Ingredients (serves 4):

Peanut Sauce:

  • 1/4 cup creamy peanut butter
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon toasted sesame oil
  • 1 tablespoon minced fresh ginger
  • 1 teaspoon minced fresh lemongrass
  • 1 tablespoon chile garlic sauce
  • the juice of 2 limes

Toppings (optional):

  • peanuts, chopped
  • fried shallots
  • fresh cilantro, chopped

Continue reading Thai Basil Vegetable Dumplings with Spicy Peanut Sauce

Sumac Scented Eggplant and Chickpeas

Have you ever used ground sumac? Ground sumac is made from dried ground berries from the sumac bush, which is native to the Middle East. The flavor is similar to lemons, sour and tangy, but less tart than lemon juice.

I purchased ground sumac a while back patiently waiting for the “right” recipe to cross my path. After receiving eggplant in my most recent Hungry Harvest, I came across this recipe for Sumac Scented Eggplant and Chickpeas, which I knew I had to make!

I ended up cooking dried chickpeas in an electric pressure cooker, made my own pomegranate molasses, but using canned chickpeas and store bought pomegranate molasses works just as well. I adapted this recipe from New York Times Cooking.

Ingredients:

  • ½ cup olive oil, divided 
  • 2 pounds eggplant, cut into 1-inch cubes
  • Salt and pepper, to taste 
  • 1 (28-ounce) can crushed tomatoes
  • 1 tablespoon ground sumac
  • 3 garlic cloves, minced
  • 3 tablespoons pomegranate molasses
  • 2 cups cooked chickpeas, or 1 (14-ounce) can chickpeas, drained
  • 4 scallions, sliced, light green and white parts separated from dark green parts
  • 1/4 cup chopped fresh mint, plus more for garnish
  • 2 cups cooked white rice, for serving
  • ½ cup Greek yogurt, for serving (omit for dairy free/vegan)
  • Toasted pita, for serving (omit for gluten free)

Continue reading Sumac Scented Eggplant and Chickpeas

African Peanut Stew

African Peanut Stew  (or Groundnut Stew) is a wonderfully hearty dish that originates in West Africa. Ingredients vary widely, but generally include a broth of ground peanuts and tomatoes with other vegetables served over rice. The dish can be made with chicken, but when omitted, this stew is a protein-rich vegan dish on its own.

My version below includes a little bit of heat from jalapenos and hot sauce, and some warmth from ground cumin, which is somewhat muted by the addition of creamy coconut milk.

Ingredients:

  • 1 tablespoon peanut oil
  • 1 medium onion, finely chopped
  • 4 garlic cloves, minced
  • 2 tablespoons minced fresh ginger
  • 1 jalapeno, membranes and seeds removed, finely chopped
  • 1 teaspoon ground cumin
  • 4 tablespoons tomato paste
  • 1 medium sweet potato, peeled and cut into cubes
  • 1/2 cup creamy or chunky peanut butter (whatever you have on hand)
  • 4 cups vegetable broth
  • 1 (13.5 oz can) light coconut milk
  • 1 teaspoon hot sauce, or to taste (I used sriracha)
  • 1 bunch collard greens or kale, chopped (I used 1/2 bag of frozen collard greens)
  • salt and pepper, to taste
  • 3 cups cooked rice
  • fresh cilantro, chopped, for garnish
  • roasted peanuts, chopped, for garnish

Continue reading African Peanut Stew

Pressure Cooker Black Bean Dip

I love a good dip. It’s one of my favorite snack to bring to a party — it travels well and are always a hit! As a somewhat recent owner of COSORI 6 Qt Electrical Pressure Cooker and I had yet to use it for beans, so I needed to change that! In case you didn’t know, you can use an electric pressure cooker (or multi-cooker) to cook dried beans relatively quickly, without needing to soak them overnight or boil them for an hour.

This Pressure Cooker Black Bean Dip can be made in about 1 hour, and is creamy and flavorful, and comes topped with all the fixins!

Ingredients:

Seasoning blend:

  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt

Other ingredients:

  • 1 1/2 cups uncooked black beans, rinsed
  • 1 red onion, chopped and divided
  • 3 garlic cloves, minced
  • 1 (14.5 oz) can diced tomatoes, drained
  • 2 cups vegetable broth or water
  • 1 tablespoon olive oil
  • seasoning blend (above), or 1 1/2 tablespoons taco seasoning
  • the zest and juice of 1 lime
  • 1/4 teaspoon hot sauce

For serving:

  • bell peppers, finely chopped (I used mini sweet peppers for more color)
  • reserved red onion, chopped
  • cilantro
  • pico de gallo
  • sour cream (omit to make dairy-free)
  • tortilla chips

Continue reading Pressure Cooker Black Bean Dip

Pressure Cooker Khichuri (Bengali Red Lentil Risotto)

Note: I was sent a copy of Instant Indian: Classic foods from every region of India made easy in the Instant Pot for review. All opinions are mine alone.

I really enjoy Indian recipes. I’ve dabbled a bit in Indian cooking on my blog so far, although most of my recipes aren’t terribly authentic. I’ve even taken a class with Haneeda’s Kitchen to learn more about the cuisine. But a lot of the recipes can be pretty involved, and take quite a bit of time to make, so knowing ways to speed up the cooking process without sacrificing flavor are always welcome!

Cookbook author, blogger and cooking teacher Rinku Bhattacharya has put together a collection of 100 authentic Indian recipes all made in a multi-cooker, cutting down the time to make these recipes without sacrificing flavor. Instant Indian: Classic Foods from Every Region of India Made Easy in the Instant Pot showcases the diversity and range of the foods of India, where every state and region boasts its own unique dishes. Rinku Bhattacharya provides techniques and recipes that showcase the rich culinary diversity of Indian food.  Her recipes are culled from the culinary regions of North India, Western India, Eastern India and South India.

The cookbook features recipes covering everything from spice blends to meat dishes to desserts. Nearly all the recipes are gluten free, and there are plenty of vegetarian and vegan options throughout the cookbook too!

Khichuri (or khichdi) is a classic rice and lentil mixture that can be found throughout India, with different regions having their own spin on it. This version is from Bengal and uses sautéed red onions, red lentils, cauliflower, potatoes and peas. The version below for Pressure Cooker Khichuri is gluten-free, vegetarian, and vegan.

Note: I used my COSORI 6 Qt Electrical Pressure Cooker to make this recipe, so the directions are written with that in mind.

Ingredients: (serves 6)

Adapted  from Instant Indian by Rinku Bhattacharya/Hippocrene Books/October

Khichuri:

  • 4 tablespoons vegetable oil
  • 1 medium red onion, thinly sliced
  • 3/4 cup red lentils
  • 1/2 cup basmati rice
  • 1 tablespoon grated fresh ginger
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 teaspoon salt
  • 1/2 teaspoon ground cayenne pepper
  • 1/2 teaspoon turmeric
  • 2 cups cauliflower florets
  • 1 medium Yukon gold potato, peeled and cut into bite-sized cubes
  • 1/2 cup frozen peas

Toppings:

  • 1 tablespoon coconut oil
  • 1 1/2 teaspoons cumin seeds
  • 2 whole dried red chilies
  • the juice of 1 lime

Continue reading Pressure Cooker Khichuri (Bengali Red Lentil Risotto)

Pressure Cooker Mashed Sweet Potatoes

I really love sweet potatoes. I have a pretty bad sweet tooth, so sweet potatoes are right up my alley. Growing up, we used to always have them mashed with a ton of butter and topped with roasted marshmallows. Mmm.

This version for Pressure Cooker Mashed Sweet Potatoes is a bit more stripped down, no marshmallows here. The natural sweetness is allowed to shine through (although I do enhance it a bit with some maple syrup)!

Plus, because I cooked the sweet potatoes in my Pressure Cooker, this recipe is done in no time!

Ingredients:

  • 4 lbs sweet potatoes, peeled and cut into similar sized pieces
  • 1 cup water
  • 1/4 cup unsalted butter (or coconut oil to make dairy free/vegan)
  • 1 tablespoon cinnamon
  • 1 tablespoon maple syrup
  • 1/2 teaspoon salt
  • thyme, for garnish

Continue reading Pressure Cooker Mashed Sweet Potatoes

Red Lentil and Butternut Squash Soup

It’s most certainly soup season!

My husband says he doesn’t like soup, but he honestly just doesn’t like thin broth soups, like traditional chicken noodle soup. So I’m always in search of soup recipes that are thicker based — not necessarily from cream. Pureed vegetable soups have become a favorite in my house!

This recipe from Saveur for Red Lentil and Butternut Squash Soup mentions that it originates from Palestine, but I haven’t been able to find a similar butternut squash and red lentil soup to confirm that. No matter where this recipe originally comes from, the result is a perfect colder weather soup- creamy, filling, with a little bit of heat!

Ingredients:

  • 1/4 cup olive oil
  • 4 cloves garlic, minced
  • 3 medium carrots,  chopped
  • 2 stalks celery, chopped
  • 1 medium white onion, chopped
  • 1 teaspoon ground cumin
  • 1/2 teaspoon crushed red chile flakes
  • 1 pound peeled, seeded, and chopped butternut squash
  • salt and pepper, to taste
  • 6 cups chicken stock (or vegetable stock to make vegetarian/vegan)
  • 1 cup red lentils
  • Paprika, for garnish
  • Lemon wedges, for serving

Continue reading Red Lentil and Butternut Squash Soup

Overnight Chocolate Chia Pudding

I have such a sweet tooth. Seriously, if I could get away with eating ice cream and only ice cream for the rest of my life, I probably would. So, I am constantly looking for ways to satisfy my sweet tooth without, well, eating a pint of ice cream.

Cue this recipe for Overnight Chocolate Chia Pudding — its dairy-free, gluten free, and vegan. And, it tastes amazing!

The Coconut Almond Whipped Cream really puts it over the top. But the pudding is pret-ty darn awesome on its own!

Ingredients:

Chocolate Chia Pudding:

  • 2 cups unsweetened almond milk
  • 1/2 cup dark chocolate chips (check the label to make sure they are vegan)
  • 1/2 cup chia seeds
  • 1/2 teaspoon almond extract
  • 1/2 teaspoon ground cinnamon
  • 1/4 cup maple syrup

Coconut Almond Whipped Cream:

  • 1/2 cup coconut milk
  • 2-4 tablespoons powdered sugar
  • 1/4 teaspoon almond extract

Continue reading Overnight Chocolate Chia Pudding

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