Meatless Mondays

Vegan Mac & Cheese

~ lisaandfrancescook ~ Leave a comment

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My father was in the candy-making business for his entire adult life. And every year he would attend what the family called The Candyman’s Ball. He would return home from this evening laden with goodies from candy makers around the world. Yes, our house was always a favorite stop for Trick or Treating.

As part of his job, my father purchased huge quantities of sugar, cocoa, milk and other ingredients. Over the years, our family became good friends with his contact for dairy products from Fond Du Lac, Wisconsin. In fact, even after my father had died, we kept in touch and Toni knitted a beautiful sweater for my son when he was born. I have saved the sweater for my grandchildren, but sadly, we did finally lose track of one another. However, the fond memories of visits to their home remain.

Every year John would send us a 5-pound wheel of a delicious Pippen Cheese – a kind of cheddar. I always loved when the cheese arrived because it meant that my mother would make her wonderful Mac & Cheese. We’re not talking boxed Mac & Cheese, although that does have its place in the world of food, as most parents of young children can attest. Her Mac & Cheese was a thing of beauty, covered with thick slices of tomato, bread crumbs and cheese on top that would get bubbly and toasty brown.

My Vegan Mac and Cheese is more of an homage to my mother’s wonderful recipe rather an attempt at exact duplication. Like her deep-dish apple pie, it is something best left to my memories.

If you follow my blog, you will know that my husband and I try to eat more and more vegan and vegetarian meals. We do it for both health and personal ethical reasons. With the advent of so many new and really excellent vegan products, you no longer only need to eat beans, tofu and veggies – much as I love them.

While I rarely crave much meat (never did), I do desire a creamy, comforting Mac & Cheese now and then. But it’s really just too rich to be eating much of it at our age. I don’t want to merely live a long life, but a healthy one. So I challenged myself to come up with a delicious vegan version of Mac & Cheese. Of course, I did the usual thing of going online first and checking out available vegan recipes. Then I like to pick and choose things I like from several and ultimately include my own touches.

If you are looking to feed a hungry bunch, you can’t miss with this Vegan Mac & Cheese. All it needs is some good bread and a green salad. A nice glass of wine for the adults wouldn’t be bad either! And while this appears very rich, it is all plant-based fat. So when you crave that silky, creamy Mac & Cheese but worry that maybe your cholesterol says “uh uh” try this version instead.

Recipe

Yield: 6 portions

Ingredients

16 ounces pasta of choice, cooked according to package instruction (Use the shortest time given since this will also bake in the oven. Reserve 1/3 cup of the pasta water for use in the sauce!)

2 cups plain soy milk

2 cups plant-based cream

1/2 cup nutritional yeast flakes

1.5 teaspoons ground mustard powder (You could add 2 teaspoons of Dijon mustard if you don’t have mustard powder.)

1 teaspoon kosher salt

1/4 teaspoon white pepper or to taste

2 rounded teaspoons vegan cream cheese

12 ounces vegan cheese, of choice – shredded (I used a combination of cheeses but you could use all cheddar-style)

5 to 6 Roma tomatoes, thickly sliced

Seasoned dried breadcrumbs (About 1/2 cup, although I didn’t really measure. You’ll scatter as much as you like.)

1/3 cup reserved pasta water

EVOO or melted plant-based butter for drizzling

Directions

Preheat oven to 375 degrees F.

In a medium-sized pot, on medium high heat, add all of the sauce ingredients and stir to melt. When the mixture is creamy, remove from the heat and pour over the cooked, drained pasta.

Place in a large, rectangular baking dish which is at least 2-inches deep. Cover the top with slices of tomato. Generously sprinkle the bread crumbs over the tomatoes and drizzle EVOO or melted vegan butter over the top.

Put the pan in the oven and bake for 30 minutes or until the top is bubbly and toasted. (I actually had to place mine under the broiler for a couple of minutes since the oven I am working with in my rental is not the greatest.)

Allow the Mac & Cheese to rest for 15 minutes before serving. This will help everything to come together and will make serving easier. Now enjoy!

Baked Apples

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Growing up, my grandmother and my mother always made baked apples as soon as autumn began. My father loved eating these fragrant, dense treats with a bit of heavy cream poured on top while the apples were still warm from the oven. Even if you grew up poor in a shtetl or later a tenement, apples were affordable. So every Ashkenazi Jewish home ate wonderful apple cake in one form or another, strudel and baked apples. There are many examples on this blog of delicious apple cakes.

For me, autumn and winter smell like apples and cinnamon. There is nothing more wonderful than walking in from the cold to a house redolent of these aromas. You could taste the deliciousness in the air we would breathe.

So when I was grocery shopping and saw some beautiful, large Cortland apples, I told my husband that I was going to treat us to baked apples for Shabbat dessert. These juicy apples are known for being sweet with a hint of tartness and are perfect for baking. But, of course, apples are regional so if you don’t have Cortland apples where you live, ask the grocer or local orchard what apples will make great baked apples. Rome Beauties were also available growing up in New York and were another good option.

Baked Apples are neither difficult nor fancy. They likely won’t win a prize for the most beautiful dessert. And there isn’t a sprinkle in sight. But if you are looking for a dessert where you close your eyes for that first bite and then have a sigh of contentment escape you – well look no further.

The recipe here can be easily adjusted to suit your tastes. If you don’t like or have dates, you could use raisins or dried cranberries or just leave them out and add additional nuts. If you don’t like nuts, add more dried fruit. I used sweet hawaij which we love, but you could use all cinnamon or a mixture of cinnamon and nutmeg. If you have apple juice (I did not) you could use that instead of water. These are not precious – just simple and delicious. So just make them and enjoy. They are especially great while sitting around a fire.

Try them on their own or with some good vanilla ice cream or cream (dairy or vegan). How soft you like your apples is personal taste. You don’t want apple sauce but you also don’t want crunchy apples. Depending on your oven, 40 to 45 minutes for large apples is about right for me. However, ovens vary as do apples. So start checking them after 35 minutes. You want to be able to eat the apples with a spoon – not a knife and fork.

We enjoy them warm, but they will keep for a day or two covered in the fridge. You can always warm them up a bit in the microwave before eating.

Recipe

Yield: 4 servings

Ingredients

4 large baking apples

3/4 teaspoon sweet hawaij or ground cinnamon or cinnamon and ground nutmeg

pinch of salt

3 Tablespoons softened unsalted butter or vegan “butter”

1 Tablespoon chopped walnuts

1 Tablespoon dried fruit of choice cut into small pieces

1/4 cup whole rolled oats (Not instant)

1/4 brown sugar

juice of 1/2 a small lemon

1 stick cinnamon

4 to 5 whole cloves

3 strips of lemon zest

3/4 cup warm water or apple juice

Directions

Preheat the oven to 400 degrees F.

Wash, dry and carefully core the apples. I found it easiest to use a sharp paring knife and a metal measuring teaspoon. You want to cut down about 3/4 of the way until you reach and remove the seeds. While I have an apple corer, I found this method to be easier. As soon as you have cleaned out the core, squeeze a bit of lemon juice into the opening to prevent browning and because lemon and apples are a great combination!

Place the ground spices, brown sugar, butter or vegan “butter”, oats, salt, dried fruit and nuts into a bowl. Using your fingers or a fork, smush everything together until the mixture is soft and the elements are well distributed.

Using a teaspoon or your fingers, evenly divide the filling into the opening you created when you cored the apples. Go all of the way to the top. Place the apples in an 8 or 9-inch square pan or baking dish. They should be able to stand up in the dish without assistance. Pour in the water or apple juice and add the whole cloves, cinnamon stick and lemon zest. This will prevent the apples from drying out while baking and makes a delicious liquid to spoon over the top when serving.

Place the baking dish into the hot oven and bake uncovered for 40 minutes. Take a look and see if the apples have just barely begun to split and give a poke with your finger. If the skin gives easily, they are done. If not, put them back for another 5 minutes. They will continue to cook a bit even when removed from the oven. As they cool, the skin will begin to contract and wrinkle. THAT is how they should be. Spoon some of the delicious pan liquid over each of the apples before serving. Now enjoy!

Roasted Cauliflower Lentil Curry

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My grocery store had some gorgeous organic cauliflower on sale this week. I knew that if I bought it, a meal featuring this brassica was in the offing. So I went to my favorite vegan blog, Pick Up Limes and came across a recipe for a delicious Roasted Cauliflower Lentil Curry. I have had very good luck with their recipes. But as a reasonably experienced cook, I am not afraid to make some changes to better suit our tastes. While I present the recipes with my changes, the blog is a wonderful source of clear, comforting and non-preachy information on everything vegan.

I love to cook and have the time to go the extra mile of doing certain things that can be purchased ready-made. Not only does it tend to be more cost-effective to make things myself, but it allows me to season things to my taste or cut them exactly the way I want. But if you don’t have the time or inclination, you can buy pre-cut cauliflower. You can also use canned or vacuum-sealed pre-cooked lentils. I do still remember what it was like to have a young family while attending graduate school full-time, so there is no judgment here.

On the other hand, lentils can be cooked ahead and refrigerated. And if you are going to the trouble of making them (honestly, they don’t involve much and there is no soaking necessary), you might as well make extra and you can use it throughout the week in salads or in pilaf. I’m just sayin’!

Don’t get scared off by the list of ingredients. If you love South Asian and Middle Eastern food, these should always be in your pantry. And don’t be afraid to tweak amounts. If you want more lentils or spinach, add it. And if you can’t be bothered to cook rice, buy some Naan, which seems to be carried everywhere these days.

Roasted Cauliflower and Lentil Curry tastes rich, creamy, with a bit of heat. It is oh so delicious while also being comforting. And when you can eat something that is this delicious AND healthy, well what are you waiting for? Make it this week!

A bit of wisdom shared. It took me MANY (too many) years to realize that a bit more time at the front end saved a lot of stress and mistakes at the back end. So have everything ready and set up BEFORE you start cooking or baking. You will thank me later.

Yield: 4 to 6 generous servings

Ingredients

Roasted cauliflower

1 medium to large head cauliflower, cut into bite-sized pieces (I like the variety of textures that a mix of some bigger and smaller pieces gives when roasted.)

2.5 Tablespoons neutral vegetable oil (I like Avocado Oil, but you could use canola or safflower, if you prefer.)

1 teaspoon garlic powder

2 Tablespoons tomato paste

1 teaspoon ground turmeric

1/2 to 1 scant teaspoon salt

3/4 teaspoon chili powder (I LOVE Rajasthan chili which has some mellow heat and an earthy flavor. I use it with so many things.)

Curry

2 cups uncooked brown or Basmati rice (Cook according to package instructions, which vary by brand and which rice you choose to use.)

1 Tablespoon neutral vegetable oil

1 medium onion, coarsely chopped

3 large cloves garlic, crushed

1 Tablespoon curry powder (I like Madras curry powder)

½ Tablespoon garam masala

½ Tablespoon ground turmeric

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon salt

1⅔ cups (400 g or 14.5 oz. can) canned diced tomatoes

12 cherry or large grape tomatoes, halved

399 mL or 13.5 oz. can) of full-fat coconut milk 

2.5 cups cooked brown lentils (If making yourself, I like to use Spanish Pardina lentils which are readily available. They cook up nicely in about 18 to 20 minutes and they retain their shape.)

About 4 cups (60 g) fresh spinach, thicker stems removed

Directions

Preheat the oven to 400 degrees F. Place the cauliflower pieces on a large baking sheet in a single layer. In a small bowl, mix up all of the ingredients under “Cauliflower.” Pour the mixture over the cauliflower and use your hands to mix things through. Be sure to get some of the seasoning mixture on each of the pieces.

Place the pan in the oven and roast for about 40 to 45 minutes, turning the pan half-way through. If you like your veg roasted more, go for it, but it will be ready at this point.

If you are cooking brown rice, you should probably start it now.

Add the oil to a large pot on medium-high heat. When hot, add the onion and cook until golden. Add splashes of water if needed to deglaze the pot.

Then add the garlic and all of the spices. Stir continuously to toast for 30 – 60 seconds.

Add the canned tomatoes and cherry tomatoes. Allow to simmer for 5 minutes.

Finally, add the coconut milk, lentils, spinach, and roasted cauliflower. Cook until everything is heated through, about 5 minutes. Serve over the rice or with Naan.

Delicious Bean Stew

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Delicious Bean Stew is creamy, vibrant, budget-friendly and incredibly satisfying. It is vegan comfort in a pot. Easy to make in under an hour, this deceptively rich vegan stew is incredibly satisfying without leaving you feeling as if you over-indulged.

Since the Pandemic, I have been following a vlog out of Amsterdam called Pick Up Limes. They now also have a really terrific app and a website. If you are looking either to add some vegan meals to your repertoire or are choosing to go whole-hog vegan (pun intended) this is a great place to start. It is accessible, non-judgmental and best of all – the recipes really work. Yes, I do make some tweaks, but they would also be great as written.

This Delicious Bean Stew has a few changes from the original, in part because my store and pantry were out of some items. But this only proves how good the recipe is. I went to three separate grocery stores and no one had either Butter Beans or Dried Rosemary. As it happens, I really love to cook up my own beans as I have mentioned many times before. Not only do dried beans store well, with no worries of exploding or leaking cans, but I control the aromatics. In addition, I use the resulting cooking liquids to replace or augment the liquids in soups and stews.

Would canned beans work? Of course. And if that is your preference or all you have time for, please use them. While the original recipe called for Butter Beans, I used Royal Corona. We absolutely love these beans, which are easily available online. These large European runner beans cook up to be meaty and creamy and can replace pretty much any white bean called for in a recipe. If you have never tried them, you are in for a real treat. I cook them with a sprig of rosemary, a bay leaf and some confited garlic in olive oil. Even without the aromatics, they are delicious.

Maybe there is a run on dried rosemary, but every store was out of it and mine was packed away for our move. However, there was fresh rosemary available. I know! When using fresh herbs, just essentially double the amount of dried herbs suggested in the recipe. I tend to be very generous in my measurements for herbs so don’t get to precise here. I did use dried thyme.

Delicious Bean Stew needed nothing more than some good bread (I used my Breadsticks in an Hour, but any good bread will do.) If you want to make a salad or serve some grapefruit with pomegranate seeds as I did – go for it. Leftovers can gently be reheated.

So whether you made any New Year’s resolutions or are just looking for some healthy, delicious vegan meals to add to your repertoire, Delicious Bean Stew is a great option.

Recipe

Yield: 4 servings with bread

Ingredients

1.5 Tablespoons neutral vegetable oil (I like Avocado)

1 large or 2 smaller leeks, white and light green parts only, washed well and thinly sliced

4 large cloves of garlic, minced

1 teaspoon dried thyme

1 Tablespoon fresh rosemary, chopped or 1.5 teaspoons dried rosemary, crumbled

1/2 cup sun-dried tomatoes in oil, drained and coarsely chopped

1 rounded Tablespoon all-purpose flour

1.5 cups water or cooking liquid if preparing your own beans

1 vegetable bouillon cube, crumbled

4 cups of large white beans (Royal Corona, Butter Beans, Lima’s)

3/4 cup plant-based heavy cream (I like soy, but any will do)

About 5 cups of coarsely chopped fresh spinach

2.5 Tablespoons white wine or Champagne vinegar

Cracked black pepper, to taste

Optional but Recommended Garnish

Red pepper chili flakes

chopped, flat-leaf parsley

Directions

Place oil in 5 quart pot, preferably with a heavy bottom, over medium-high heat. Add the sliced leek and cook for 3 to 4 minutes, stirring occasionally.

Then add the garlic, thyme and rosemary and cook for an additional 2 minutes, or until fragrant.

Now add in the sun-dried tomatoes and flour and continue cooking, while stirring for 1 more minute.

The liquid and bouillon cube are added next. Bring the mixture to a boil, then reduce to a simmer and cook uncovered until thickened. This only takes a minute or two.

Stir in the beans and cooking “cream” and continue cooking for another 2 minutes.

Add in your spinach, the vinegar and pepper and mix through just until the spinach wilts. Again, only another minute or two.

Garnish and enjoy!

Vegan Egg Salad

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Normally, I take vegan recipes on their own merit rather than comparing them to their non-vegan counterparts. However, if you didn’t watch me make this Vegan Egg Salad and I simply served it in a sandwich, you very likely would assume that you were eating real eggs. I have also served this as a luncheon salad over lettuce and other than it doesn’t look quite exactly like non-vegan egg salad, the taste was the same.

I have no problem with real eggs. No animal had to die to give them to me and they are nutritious powerhouses. But I actually have come to prefer my Vegan Egg Salad over non-vegan egg salad. And I get all the protein with less fat.

Tofu sucks up flavor like a sponge. So in and of itself, there isn’t much of a flavor profile. Squeeze out the excess liquid and add your seasonings of choice and now we’re talkin’. There are different levels of tofu – everything from Silken tofu to extra, extra-firm. And different brands. Find a brand that you like and use the extra-firm for this recipe.

This recipe is my favorite version, but feel free to change it up. Use fresh dill instead of parsley or cilantro or a combination. If you absolutely have no fresh herbs in the house, use some dried dill. The one ingredient that you must have to pull this off is Kala Namak or Black Salt. It smells god-awful. But it is that sulphurous smell that when used with tofu, fools you into thinking you are eating eggs. Thankfully, once it is mixed with the other ingredients, that awful smell dissipates. You don’t need a lot, but if you are looking to make tofu scrambles or chickpea omelet or fritatta, you’ll want this on hand. It’s available online and in spice shops and some ethnic grocery markets.

So if you are looking to add some delicious and easy vegan alternatives to your weekday meals, this Vegan Egg Salad is a great way to start. The measurements are a guide. Depending on where you live, tofu may come in slightly different weights than I get. Don’t get bogged down with that. You may like more -or-less – pickle. Make it your own. Give it a try. This will hold up well in the fridge for several days, although you may need to mix through or pour off any liquid that might form at the bottom.

This is great to take on picnics because unlike things made with real eggs and real mayonnaise, Vegan Egg Salad won’t spoil as quickly.

Recipe

Yield: About 4 cups

Ingredients

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14 ounces of extra-firm tofu, pressed or squeezed of its liquid (Since the tofu will be broken up anyway, just go ahead and squeeze the liquid out with your hands.)

2 to 3 scallions or 1/2 of a small onion, chopped

2 to 3 T chopped pickle of choice (I like gherkins for this, but you do you.)

1/2 teaspoon kosher salt

3/4 teaspoon Kala Namak or Black Salt

1/4 cup chopped fresh herbs (Parsley, cilantro, dill or a mix)

1/2 of a small carrot finely grated or to taste

1/8 teaspoon of ground turmeric

Freshly cracked black pepper, to taste

2 rounded Tablespoons of your favorite vegan mayonnaise or more to taste

Directions

Squeeze as much liquid out of the tofu as you can. Crumble the tofu into a bowl.

Add all of the remaining ingredients and mix thoroughly. Taste and adjust the seasonings.

Vegan White Bean Chorizo Soup

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As soon as the weather turns chilly, I love to make White Bean Soup with Pesto and Chorizo. However, increasingly I find myself making vegan dishes with meat only for Shabbat. I do this for our health (and my heart health is amazing according to my recent check-up!), the planet, and because they can be very delicious and satisfying. Also, there have been huge strides in plant-based meat substitutes. I will not use any vegan meat substitutes unless they pass muster with my husband – a former big meat eater.

So when I recently found a plant-based chorizo in my grocery store, I got pretty excited. I wanted to see if with a few changes I could make a delicious version that was vegan. Vegan White Bean Chorizo Soup is wonderful. While I don’t deny that vegan chorizo lacks that oily spiciness associated with meat-based chorizo, in a dish like this it was great. And they absolutely nailed the spices. So I simply used a flavorful and high-quality olive oil to give the dish that oily punch.

Now I happen to love to cook up my own beans. And when I do, nothing is wasted, since I use the cooking liquid in place of or in addition to a good vegetable or chicken stock. An absolute favorite white bean is the cannellini bean. It always cooks up to be meaty and tender and is readily available. However, you could use a navy or Great Northern bean instead. And while not a white bean, a borlotti or cranberry bean would also be delicious here. And, yes, canned beans work well here too, especially if you are short on time.

Since neither my husband nor I enjoy spicy/hot foods, I am always careful to pay close attention to what I add to a dish to achieve the fullest flavor. I like well-seasoned (not overly salted, though) foods with just a good under-tone of spice. And especially when I am preparing vegan dishes, I want the maximum flavor that I can get so that you never miss the meat.

In addition to an improvement in plant-based meat substitutes, non-grain-based pastas have improved. I used to find them rather gummy and mushy. Recently, however, we have started using red lentil pasta. Now, I would never stop eating wheat-based pastas, but sometimes and in certain dishes, this is a really nice alternative. And it is an inexpensive way to get a good hit of protein and fiber. This has become a go-to “pig-out” comfort food since I can eat as much as I want without any heavy feeling afterwards. And while I did not make a scientific study of this – I have seen zero weight gain when I do this.

But I digress. This simple, hearty soup is a one-pot wonder of a complete meal. But if you wish to make the dinner a bit more special, enjoy it with a nice glass of red wine and a good crusty bread or focaccia. If you have the time and feel so inclined, a crisp green salad would go well too, although it honestly isn’t needed. Vegan White Bean Chorizo Soup makes great left-overs so don’t hesitate to make a big pot.

Recipe

Yield: 4-6 generous servings

Ingredients

3 Tablespoons EVOO

1 large onion, chopped

3/4 cup chopped fresh fennel or celery

4 large cloves of garlic, chopped

1 bunch flat-leaf parsley, chopped

1 15 ounce can diced tomatoes, preferably fire-roasted

2 Tablespoons tomato paste

1 tablespoon dried oregano

3 – 15 oz. cans cooked white beans like Cannellini OR 5-6 cups cooked white beans

4 cups Vegetable Stock, preferably unsalted and/or the cooking liquid from your beans (If you are only using the cooking liquid from the beans, add 2 vegan bouillon cubes of the flavor of your choice when you add the liquid and some additional water)

1 teaspoon (or to taste) Kosher salt and about 25 cracks of fresh ground black pepper

1/2 cup broken up uncooked thin red lentil spaghetti

6 ounces (or more to taste) good quality vegan pesto (look for one where basil is the first ingredient and where it uses olive oil and preferably has pine nuts or walnuts)

10 ounces crumbled vegan chorizo (Cook according to package instructions)

If you are into plant-based cheese, you can garnish with some freshly grated “parmesan” or a drizzle of a good olive oil

Directions

In a 6 quart stock pot or Dutch oven, heat 3 Tablespoons of EVOO. Add the onion, fennel or celery, garlic and parsley and cook for 2-3 minutes or until the onion has softened.

Add the canned tomatoes, tomato paste and oregano and continue cooking for another 6 or 7 minutes.

Add 2 cups of the cooked beans and one cup of the stock or bean cooking liquid. Then season with 1 teaspoon salt and 1/4 teaspoon or to taste of black pepper. Cover and simmer for 10-15 minutes.

If you are using an immersion blender, you can blend the mixture, with the heat turned off, immediately. You want it mostly smooth but don’t go crazy if there are some bigger bits. If you are using a blender or food processor, you must let the mixture cool down or you will have a mess. This will also need to be done in batches. See how much easier it is with an immersion blender?!

Add the remaining beans and the rest of the stock. Season with salt and pepper, if necessary and add the pasta. Stir. Cook the pasta for about 8 to 10 minutes in the pot of soup.

Add the chorizo and the pesto. Stir through. The soup should be thick, but still soup.

Serve with a dollop of pesto and a good glug of a flavorful EVOO or vegan grated cheese. Leftovers will keep and they will thicken some. It’s up to you if you want to thin it out with some additional stock. I LIKE thick soup.

Vegan Orange “Chicken”

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It can be difficult these days to write about anything so mundane as what to make for dinner. These are very troubled and disturbing times across the world and here at home. But eat we must. So I am especially happy when I can pass on something that is visually striking, quick to make, nutritious, delicious and riffable. Vegan Orange “Chicken” fits the bill on all levels.

I have used a chicken substitute here, which is the absolute fastest method. However, this can just as easily be prepared with pressed extra firm tofu. Check out the preparation for using tofu on Pick UP Limes. And frankly, the sauce, which I got from the blog Pick Up Limes is good enough for those of you who prefer to use real chicken. If you are unfamiliar with this blog, which is also on YouTube, and are thinking of trying some Vegan recipes, this is a great place to start. Everything I have made from here has worked as written and has been delicious.

While the world is going to hell in a handbasket (I never quite understood that phrase, but I love the way it sounds), we still have to nourish our bodies and those of ones we love. Even if you work full-time, this dish is put together in under 30 minutes, especially with a few shortcuts. Give it a try.

Recipe

Yield: 3 to 4 servings

Ingredients

For the stir-fry

3 to 4 Tablespoons neutral oil (I like Avocado)

10 to 12 ounces of vegan diced chik’n (There are a number of brands out there now)

About 6 cups of broccoli florets (about 10 or 12 ounces or 1,050 gr, if buying it pre-cut) (IF you wish to use some other firm vegetable or even a mix of vegetables, go for it.)

2 to 3 scallions, cut on an angle, white and green parts

1 mandarin orange, peeled and broken into segments

For the sauce

1 cup (240 mL) orange juice

2 cloves garlic, crushed

2 tsp (10 mL) sriracha hot sauce 

2 Tablespoons (30 mL) sodium-reduced soy sauce or Amino Acids

½ Tablespoons (3 g) freshly grated ginger

½ Tablespoons (7 mL) rice vinegar

1 Tablespoons (8 g) cornstarch 

½ Tablespoons (7 mL) agave or maple syrup, plus more to taste 

Directions

Follow the package instructions for cooking the vegan chik’n. In my case, I heated on medium high heat 2 Tablespoons of oil in a large skillet or wok. Non-stick is best or a well-seasoned cast iron pan. I poured in the diced chik’n pieces, carefully breaking them into pieces, if frozen together. I cooked the pieces, stirring frequently, for half the amount of time stated on the package.

After 8 minutes (according to my package) I added another Tablespoon of oil and threw in my broccoli florets. I tossed everything through the oil and cooked for another 5 minutes.

While the vegan chik’n and broccoli is cooking, I prepared the sauce in a large measuring cup (or medium bowl). After whisking together the sauce so that there are no lumps of cornstarch, I poured it over the stir-fry mixture, mixing it through. I also added my mandarin sections. The heat was turned up to high and the sauce was brought to a low boil. If you don’t get the sauce hot enough, it won’t thicken. I continued cooking and coating everything with the sauce for 5 to 7 more minutes.

When I was ready to serve, I plated cooked brown rice (any rice will do) and generously ladled out the Vegan Orange “Chicken” over it. I scattered the cut scallions and enjoyed!

Kabocha Squash Lentils Rice and Caramelized Onions

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Sweet savory, comforting and downright delicious. Kabocha Squash Lentils Rice and Caramelized Onions. Any of the elements of this wonderful dish would be great on its own or as part of another dish. And the entire dish can be prepped ahead and cooked one hour before you are ready to eat or cooked ahead and gently rewarmed. How convenient.

Kabocha Squash Lentils Rice and Caramelized Onions is easily riffable and can be entirely vegan if you choose one of the other toppings than the one pictured or use a vegan cheese. I seasoned my vegetables with baharat, a warm Middle Eastern spice blend that is perfect for all of the fall and winter comfort foods. But you could just as easily use ras el hanout, hawaij or even pumpkin spice blend. Any one of these would give you delicious results.

Until a couple of years ago, winter squash for me meant either butternut or acorn squash. I was, frankly, a little afraid of all of those interesting, and often misshapen squashes I would see at the farmer’s market and grocery store. I simply had no idea how to cook them. And then came the pandemic. You all remember that, right? Suddenly, I was seeing all of these squash options and figured that there were more things to be afraid of than an unfamiliar vegetable. My world expanded and I have never looked back.

Kabocha squash is a winter squash that is also known as Japanese Pumpkin. It is a knobbly looking squash that when roasted is incredibly sweet. When my husband started eating this dish, he asked what sweetener I had used and was surprised when I answered “None.” I only used EVOO, baharat and a bit of salt.

Kabocha Squash Lentils Rice and Caramelized Onions is a wonderful vegan meal and the lentils and brown rice make a complete and filling protein. This recipe makes extra filling on purpose. You can use the leftover lentils and rice and add a vegan or other sausage and you have a totally different meal that only requires a green salad and some good bread. And since making perfect caramelized onions isn’t difficult but does take time, I always make a big batch and it lasts for a long time in the fridge, covered with EVOO. We love it on pizza and flatbread, but it’s also great with Sabich and Sephardic slow-cooked eggs known as Huevos Haminados.

The next time you are looking for that perfect autumn meal that will drive away the damp and chill, give Kabocha Squash Lentils Rice and Caramelized Onions a go.

Recipe

Yield: 4 servings with extra filling

Ingredients

For Squash

2 Kabocha Squash

About 1 teaspoon baharat spice blend (this will depend on how many squashes you actually choose to make)

Sprinkling of kosher salt

EVOO for drizzling

For Lentils and Brown Rice

1 cup brown lentils (I like Pardina Lentils, also known as brown Spanish lentils. They hold their shape well and have a creamy, nutty flavor.)

1 cup brown rice, preferably short-grain, but any kind will do

3 cups of water or vegetable stock

1 teaspoon salt

1.5 rounded teaspoons baharat spice blend

1/2 teaspoon ground turmeric

a generous handful of fresh herbs chopped (I used dill, parsley and cilantro)

For Caramelized Onions

5 or 6 large white or yellow onions

1/4 cup EVOO

Optional toppings for serving

Tahini dressing

Labneh or plain yogurt

Feta cheese, crumbled

Grilled Haloumi Cheese

Chutney

Directions

For Caramelized Onions

Peel, halve and thinly slice all of your onions. Warm the EVOO in a large, heavy-bottomed skillet with high-ish sides. Cast iron is great for this.

Add the onions and using tongs or large spoon, gently stir the onions to coat with the oil. Cook over low heat, only stirring (or turning over) the onions occasionally until they are deep brown and almost spreadable. Be patient and don’t rush this. The result is worth it. The cooking time can take up to 3 hours, which is why I make a big batch and always have it in my fridge. As long as there is a layer of EVOO covering the onions, they will last a very long time in the fridge and even just a small amount lends incredible flavor to any dish you use them in.

For the Kabocha Squash

Preheat the oven to 400 degrees F.

Oil the bottom of an oven-proof pan that is large enough to hold the cut halves of squash. I actually only made one squash for the two of us, but the filling recipe could easily feed 4 or even 6, so make as many squash as you like.

Using a large, sharp knife, cut the squash in half vertically starting with the stem at the top. Scoop out the seeds and stringy stuff in the cavity of the squash. Sprinkle the cavity and rim of the cut squash with salt and a generous sprinkling of spice blend.

Place the squash, cut-side down, on the oiled pan and roast for 40 minutes. Turn the squash over and continue roasting for another 20 minutes. If you are worried that the squash is becoming too brown, loosely cover them with aluminum foil. The squash should give easily when cooked. These can be kept in a warm oven with the heat turned off and covered for up to an hour. They can also be rewarmed. I would add a bit more EVOO if rewarming.

For the lentils and rice

Rinse and drain the rice and lentils. Pick over the lentils to be sure that there are no small stones or other debris. (This will entirely depend on where you buy your lentils.)

Bring the water or vegetable stock to a boil with 2 Tablespoons of EVOO, 1 teaspoon of salt, 1/2 teaspoon of ground turmeric and 1.5 rounded teaspoons of baharat. Add the drained lentils and rice and bring the mixture back to a boil. Cover the pot tightly and reduce the heat to a simmer. Cook for 45 minutes. Then turn off the heat. Uncover the pot and give everything a fluff with a fork. Recover the pot and allow the mixture to steam for about 10 minutes. Add in the chopped herbs, reserving a little for garnish.

When you are ready to serve, assemble your dish. Fill the squash cavity with the lentil rice mixture and top with some of the caramelized onions. Then the rest is up to you. Add a simple tahini dressing to keep it vegan or some feta crumbles for a vegetarian version. To eat this yummy dish, smush the squash flesh and mix it with the other ingredients. It might not look elegant, but the taste is wonderful.

Fruity Noodle Kugel (Vegan)

~ lisaandfrancescook ~ 1 Comment

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So I think that the world is divided into two kinds of people – those that like potato kugel and those that like noodle (lokshen) kugel. I am clearly Team Noodle Kugel. What is kugel (or kigel, depending on your country of origin) you ask? It is essentially a baked pudding or casserole that is frequently made and eaten for Shabbat and holidays. It can be sweet or savory. And there now exist many, many varieties.

However, most noodle kugels that I have eaten – and in 70+ years, that’s a lotta kugel – I generally find them too rich, too sweet and just too much.

To be honest, I had forgotten about this Fruity Noodle Kugel. I used to make it quite frequently and then somehow it went out of rotation. But since we are in the midst of the Super Bowl of Jewish holidays, I started to look for recipes to make and share with you. Browsing through The New Jewish Holiday Cookbook by Gloria Kaufer Greene for ideas, I came across her Fruity Tofu Lokshen Kugel. Instantly I knew that I would be making it with a few of my own tweaks to make it vegan and more creamy.

This Fruity Noodle Kugel is fruity, creamy (dairy free) and never sacrifices flavor. And if you choose a non-egg noodle, this kugel is vegan. It also is high in protein and low in fat.

I have always been interested in nutrition, but not if it meant sacrificing flavor. And as my husband and I get older, a healthy diet is even more important. Our meals fall clearly into the “blue zone” by both preference and design. I want to make those calories count. But I also want to make Shabbat and other holidays truly special and allow for some splurging.

Tofu replaces the dairy in the meal and is a wonderful vehicle for absorbing all of the delicious flavors in this kugel. I use both a silken tofu and an extra-firm tofu to mimic the desired texture that you would achieve if using eggs, cheese and sour cream. My version makes for a much less fatty kugel with lots of healthy protein. And you won’t feel any regret for having indulged. Left-overs are great eaten at room temperature or gently rewarmed. I even eat this as breakfast.

Since if like me, you are not a purist about being vegan, I also have included two other wonderful lokshen kugels that I have blogged, which I still enjoy making – and eating! And while kugel is considered a quintessential Jewish food, you don’t have to be Jewish to enjoy it.

Jerusalem Kugel

Apple Cinnamon Noodle Kugel

Recipe

Yield: About 8 servings

Ingredients

8 ounces medium-wide noodles

1/2 cup unsweetened applesauce

1/4 cup mild vegetable oil (Canola, Avocado, Safflower or even a fruity EVOO)

1/2 cup maple syrup, agave or brown sugar (I used brown sugar as I like the molasses, caramel taste)

1/4 cup orange or apple juice

2.5 rounded teaspoons of ground cinnamon (or sweet Hawaij, baharat or pumpkin spice mix)

1/2 teaspoon of kosher or fine sea salt

14 ounces extra-firm tofu, well-drained and crumbled

1 pound silken tofu

1 large flavorful baking apple (Granny Smith, Honeycrisp, Jonagold, MacIntosh, Golden Delicious etc.), finely diced or grated. No need to peel the apple first.

1 cup of raisins of choice, softened in warm water for about 10 minutes unless they are fresh and plump (Other dried fruits or a mix of dried fruits, e.g. dates, apricots, prunes, pears could be used instead. Just cut any larger pieces to approximate size of large raisins.)

1/4 cup, coarsely chopped, lightly toasted walnuts

Directions

Heat your oven to 350 degrees F.

Grease (or vegetable spray) a baking dish (about 10 to 11-cup capacity – mine is a 7-inch x 11-inch rectangle). However an equivalent capacity round or square pan works just as well. Make sure that the pan sides are at least 3-inch deep.

Cook the noodles according to the package, but one minute less than the minimum recommended time since these will also bake in the oven. Drain the noodles.

While the noodles are cooking, place the silken tofu, brown sugar, sweet hawaij (or other spice mix), salt and apple sauce in a blender. Whooz it up until smooth. Then add in the oil and OJ and whooz again until the mixture has emulsified. Using a spatula and with the blade removed, add in the raisins and walnuts.

Once the noodles have been drained add them back to the pot. Pour in the mixture from the blender and fold it through the noodles until evenly distributed. Crumble in the extra-firm tofu and mix through.

Pour everything into the prepared baking pan. If you like, you can sprinkle the top lightly with more of the spice you used mixed with a bit of sugar (any kind will do.)

Bake for about 45 minutes or until set. I like the top to darken and the top noodles to get slightly crisp. However, if you prefer the noodle mixture to be lighter and to remain soft, cover the casserole with foil after 25 minutes. This can be served warm or at room temperature. Leftovers should be refrigerated or can be frozen or rewarmed gently.

Black Bean Beet Walnut Burgers

~ lisaandfrancescook ~ Leave a comment

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If you follow my blog, you know that we eat a lot of vegan and vegetarian meals. Never a huge meat eater, I like that these options are healthier for us and the planet. But, I’m no purist and if something doesn’t taste great, I don’t care how healthy it is. So for some time now, I’ve been on a quest for a really great veggie burger. And I’ve made a few good ones, which I will link to below.

However, none of them quite is “THE ONE.” And this isn’t either, although that is not a reason not to make it. The flavor profile is great! Spicy and just the right amount of natural sweetness. The burgers just didn’t have enough bite for me. Perhaps I should have left more texture to the black beans. (I’m thinking out loud here.) And perhaps if I had made thinner burgers (think smash-burgers) and browned them more giving a crispier edge, it would have been closer to being “THE ONE.” I’m going to keep working on it. But in the meantime, these did make a delicious dinner with all of the trimmings added.

While I do use some meat substitutes, I am very selective. And with the exception of a few sausages (Field Roast brand are the best I’ve eaten so far and “NO, I am not compensated for saying that), I simply don’t like the taste of the substitutes when they are the main focus of the dish.

Veggie Burgers are tricky. If you are looking for this to taste “just like meat” you will be sorely disappointed. On the other hand, if you are looking for a delicious veggie burger, taken in its own context, then these are for you. And no animal had to die to make them. Serve on a perfectly toasted bun with your condiments of choice, and I think you will be a happy, healthier camper. We accompanied our burgers with Vidalia onion, Sir Kensington Chipotle Mayo, homemade pickled veggies, corn on the cob and sweet potato chips. Come on – what more do you need?!

These Black Bean Beet Walnut Burgers are a riff on a recipe that I saw in a flyer put out by my grocer store. They are pretty easy to make, but do require fridge time to hold their shape when cooking. And if you don’t happen to have left-over rice on hand, then you also need to cook up some rice.

The Black Bean Beet Walnut Burgers can be cooked on a grill outside or on the stove. We don’t have a grill. I used canned beets, which I always have in my pantry, but you can also use the fresh, prepared beets in the vacuum sealed pouches. The liquid in the canned beets is always a very vibrant purple and I saved it to use in some tandoori chicken later this week.

These burgers are an easy place to go if you are starting to try out some vegan recipes. And if you aren’t ready for the full vegan experience, I won’t tell if you melt a slice of your favorite cheese on top before serving!

Other vegan burger recipes:

Chickpea Quinoa Burgers

SD* Chickpea Burger

Indian Spiced Lentil Burgers

Recipe

Yield: 6 servings

Ingredients

2 cans (15 0z. each) of black beans, drained and rinsed well

15 Oz. can or 1 pound of fresh prepared beets, drained and cut into quarters

1.25 cups of cooked rice (any kind will work, but I used short-grain brown rice)

Generous 1/2 cup of coarsely chopped walnuts, pan-toasted

1 Tablespoon of chili powder

1 teaspoon of ground cumin

1 teaspoon of dried mustard (I like Colman’s)

1 teaspoon kosher salt

1 teaspoon dried oregano

1/2 teaspoon ground coriander

1/2 teaspoon fresh, cracked black pepper

1/2 teaspoon garlic powder

Neutral vegetable oil for cooking (I am using Avocado Oil these days when pan frying because of its high smoke point and health benefits.)

Directions

In a bowl of a food processor fitted with the “S” blade, pulse the black beans and beets until well mixed. Leave some texture to the beans – unlike the photo below.

Transfer the mixture to a bowl and add all of the remaining ingredients EXCEPT for the oil.

Form the mixture into 6 patties and place on a rimmed baking pan lined with parchment paper. I used a quarter sheet pan but a glass dish is fine if that is what you have. Place another sheet of parchment lightly over the top and place in a plastic bag. Refrigerate for at least 1 hour, but overnight is best.

When you are ready to cook, preheat your grill to medium high heat. If you are using a pan or griddle on the stovetop, brush the pan with the oil and heat on medium high heat until the oil begins to shimmer. Cook the patties for about 6 minutes or until the bottoms are lightly browned. Then using a spatula, carefully flip the patties over. Continue cooking for about another 5 to 6 minutes. One of the beauties of vegan burgers is that everything is safe to eat BEFORE they are cooked. So unlike meat burgers, you don’t have to worry about undercooking the patties.

Now have fun and garnish at will. I toasted some buns, used arugula, Vidalia onion, with sliced heirloom tomatoes on top. A squirt of some chipotle mayo (and there are vegan versions) or your condiment of choice and yummmmmm! We had homemade pickled veggies, corn on the cob and some sweet potato chips. Come on – what more do you need?