vegan

Cauliflower Sabzi and Moong Dal

~ lisaandfrancescook ~ Leave a comment

Cauliflower Sabzi and Moong Dal satisfy all of my senses. This entire meal comes together in just about an hour. Served with fluffy basmati or short grain brown rice or with your favorite flatbread and you have a delicious, slightly spicy and healthy meal. Since we make our own yogurt from goat and cow milk, I usually serve that along with some chutneys to make a meal into a feast. If you wish to keep this vegan, use a plant-based yogurt or skip it. And if you are gluten free, forget the naan or make your own using GF flour.

My husband and I have been following a primarily vegetarian diet for several years now. And the foods that most meet both our nutritional needs as well as appealing to our palate originate from South Asia and the Mediterranean/North Africa. These cuisines really know how to use herbs and spices and to make the most from vegetables and fruits. I have totally converted my husband who came from a big meat-eating family.

Cauliflower is such a versatile vegetable that is wonderful at absorbing any spices that you throw at it. If you enjoy this cuisine, you will likely have all of the spices on hand. And because we eat primarily vegetarian, my pantry is well stocked with a variety of pulses (legumes, beans, lentils.) However, if you don’t happen to have Moong Dal on hand, it can easily be purchased online or found in Indian markets. You could also substitute any other dal you prefer. Moong Dal is a very homey, comforting addition that also adds some protein to this meal.

What is Sabzi?

You may also see it as subji. Sabzi originated with Persian cuisine and is a dish filled with vegetables and herbs. Essentially it is a kind of stew that is drier than a curry, but no less flavorful or delicious.

I came across this Cauliflower Sabzi while I was watching Chetna make a Peanut Cauliflower Sabzi and decided to try it with a few of my own changes. Is this an absolutely authentic sabzi? Possibly not, but it is delicious and certainly pays homage to this cuisine. The Moong Dal recipe comes from At Home with Madhur Jaffrey.

Any leftovers can keep for several days in the fridge and require only gently reheating.

RECIPE

Yield: 4 servings

INGREDIENTS

For the Cauliflower Sabzi

About 1/2 cup (60g) of raw cashews (If cashews aren’t in your budget, peanuts work well)

2 Tablespoons of a neutral oil like Avocado oil

1 large onion, peeled and chopped

3 to 4 garlic cloves, peeled and finely chopped

About a Tablespoon of grated fresh ginger (I keep mine in the freezer and grate it as needed)

1 large tomato or two smaller ones, cut into large dice (I used a big, beautiful very red heirloom tomato)

1 teaspoon of whole cumin seeds

1 teaspoon of mustard seeds (I used brown mustard seeds)

A handful of fresh or freeze dried curry leaves

1 small cauliflower, cut into florets (about 1 pound, but I didn’t measure.) If the leaves are nice and young, use those as well as the florets.

2 smallish red or golden potatoes cut into large dice. The skins on mine were so thin that I didn’t bother peeling them.

1 teaspoon each: kosher salt, chili powder (I like Rajasthan Chili powder), turmeric, Garam Masala

2 teaspoons ground coriander

2 to 3 Medjool dates, pit removed and torn into pieces

About 1/4 cup of water

A handful of chopped fresh coriander (If you hate coriander you can use parsley)

Juice of half of a lemon

For the Moong Dal

1 cup moong dal, washed and drained

1/4 teaspoon turmeric

3/4 teaspoon kosher salt

2 Tablespoon olive oil or ghee (I used ghee)

1/8 teaspoon ground asafetida

1/2 teaspoon whole cumin seeds

1 to 2 dried red chilis (I used Arbol)

1 medium shallot or 1/2 of a medium onion, peeled and cut into slivers

DIRECTIONS

I would start with the dal since it takes longer to cook.

Put the washed and drained dal into a 2 quart pot and add 3.5 cups of water. Bring this to a boil and skim off any white foam. Add the turmeric and stir to mix.

Partially cover the pot, turn the heat to simmer and cook for about 40 to 45 minutes. Add the salt, mix through and turn off the heat.

If you will be serving this right away, prepare the tadka. Pour the oil or ghee into a small frying pan set over a medium high heat. When the oil is hot, add the asafetida, cumin seeds and chilis in that order. As soon as the chilis darken, which only takes seconds, add the slivers of shallots or onions. Stir and cook until the onions brown. Turn off the heat and quickly pour the tadka over the moong dal. Stir through to mix.

For the Cauliflower Sabzi

Lightly pan toast the nuts without any oil. If you have a mortar and pestle, pour the toasted nuts into the mortar to cool. Once cool, bash the nuts. You don’t want a powder, although a little powder is fine. You just want a rough chop. You could also do this with a rolling pin or by pulsing in a mini-prep or even by hand with a knife. Set these aside.

Using about 2 Tablespoons of oil, start cooking the onions in 5 quart deep pan with a lid or a Dutch oven. Add 1 teaspoon each of the cumin and mustard seeds. Toss in the curry leaves and mix through. Cook, stirring occasionally for 5 to 6 minutes, just to soften and lightly color the onions.

Once the onions have softened, add in the chopped tomatoes and mix through. Cover and cook for another 5 minutes and then add in the garlic and ginger and cook covered for another 5 minutes, stirring occasionally.

Once everything has softened and released its juices, add in the spices: salt, turmeric, chili powder, Garam Masala and ground coriander. Also add in the potatoes, cauliflower, dates and water.

Give everything a good stir, cover the pan and cook on medium low heat for about 15 to 20 minutes. You don’t want mush. The cauliflower and potatoes should be tender but still have some bite.

Just before serving add in about half of the bashed nuts and 3/4 of the chopped cilantro. Add the juice of half of a lemon.

Top each portion with some additional cilantro and chopped nuts. Now enjoy!

Eggplant Artichoke Salad

~ lisaandfrancescook ~ Leave a comment

This Eggplant Artichoke Salad is the perfect addition to your salatim repertoire. Perfect for Shabbat or any weekday that you want to make just a bit more special. It is absolutely wonderful and so easy to make. While it may be at its absolute best the day you make it, I have successfully used it for 4 to 5 days, stored in the fridge. Just bring it to room temperature before serving. Then dig in with your challah, pita or Kubaneh bread. My husband and I went through half of an entire bowl in one sitting. It’s THAT good.

I know that there are people who say that they don’t like eggplant. I admit that I cannot understand a pronouncement like that. Eggplant, in all of its beautiful varieties, is one of the most versatile of vegetables. Okay, it’s really a fruit scientifically, I get it. But it’s savory; it’s sweet; it’s mushy enough to make into wonderful dips and it can be crispy. Eggplants can be wonderful side players or the star of the show.

The Eggplant Artichoke Salad is vegan/pareve on its own and will compliment a vegetarian or vegan meal. But it is equally delicious as a side with poultry, meat or fish. It’s a bit briny and bright with the smokiness from the roasted eggplant.

This salad originated with Sivan’s Kitchen and I have made some additions. Over time, I may make some more, although it is pretty perfect right now. And there are no special skills needed to make this and measuring is mostly by eye. The only cooking is the eggplant and everything gets dumped into one bowl. To serve, just spoon it into a favorite bowl.

RECIPE

INGREDIENTS

1 large eggplant (about 1 to 1.5 pounds)

12 oz. jar of marinated artichokes (they will be coarsely chopped AND you will use the liquid as part of the dressing)

1 good handful of chopped herbs (parsley, mint, cilantro or a mix)

2 to 3 garlic cloves, peeled and minced

salt and cracked black pepper to taste

About 15 grape or cherry tomatoes, halved if small or quartered if on the larger side

Juice of one large lemon

Drizzle of extra virgin olive oil

DIRECTIONS

Preheat the oven to 425 degrees F or 400 degrees F if using a convection oven with the fan

Pour enough Avocado or other neutral oil onto a rimmed sheet pan to cover the bottom with a thin layer.

Trim the eggplant and make 1-inch thick slices. Then cut the slices into a large dice – about 6 pieces per slice.

Place the eggplant onto the baking sheet without crowding and flat side down. Sprinkle with kosher salt and cracked black pepper and drizzle with avocado oil (or use a spray of oil.) Roast for 40 to 45 minutes, turning the pieces over once. (You don’t have to be too precious about it. Just take a spatula and flip a bunch at a time. Perfection is unnecessary.

While the eggplant roasts, prep everything else and toss it all in one bowl.

Once the eggplant is finished roasting, remove it from the oven to cool. Once cool, toss it in with the rest of the ingredients. Mix through and that’s it! Now enjoy!

Vegan Orange Malabi with Roasted Strawberries and Pistachios

~ lisaandfrancescook ~ Leave a comment

My Vegan Orange Malabi is a dessert that you will not say no to. It’s light, citrusy and silky. Vegan Orange Malabi is the perfect ending to any meal.

Malabi is a Turkish snow-white milky pudding, flavored with rose water that is not too dissimilar to Italian panna cotta. It was initially introduced into Israel as a street food and can still be found today on some food trucks. It is silky and light and the pudding itself is not very sweet. However, it is traditionally served with a VERY sweet, bright red syrup.

My husband is not a fan of rose water and always complains that it tastes like he is eating pot pourri! Initially, I was simply going to substitute orange blossom water for the rose water. However, during one of our long walks, Andrew asked if I intended on adding orange zest. I thought about it and then decided to go all the way with the orange theme, using orange juice to substitute for the water in addition to the orange zest and orange blossom water. Purists may find this a sacrilege, but I think it turned out beautifully. If you think serving it as “malabi” will outrage someone, then just call it vegan orange pudding!

Vegan Orange Malabi is made with coconut milk and this version is topped with roasted strawberries and chopped pistachios. The base for this version comes from the wonderful cookbook Shuk: From Market to Table, the Heart of Israeli Cooking by Einat Admony and Janna Gur. But my riff on this dessert is what I have included below.

I was first introduced to Malabi when I volunteered on Kibbutz Kissufim over 1973 to 1974. There was food rationing on the kibbutz at the time, a result of both the 1973 war and the fact that Israel was still a pretty poor country then. In 1973 it was almost unrecognizable from the prosperous tech giant it has become as well as now a foodie’s paradise.

Eggs were rationed and any treats like chocolate or strawberries were distributed among the children of the kibbutz. There was always great excitement if one of the volunteers received a care package from home. I still recall with fondness the time our friend Lois was sent a salami all the way from Chicago. Lois generously shared it among the volunteers, with each of us receiving a chunk or thin slice. The salami had the exact perfect ratio of fat to meat. To this day, no salami ever tasted or will taste better.

Malabi first arrived as hot cereal for breakfast. It was something like a cream of wheat or cream of rice with nothing on top. Anything that wasn’t eaten up was repurposed. So by dinnertime, the trolley carts circulating in the dining hall would include a cold custard with a thick bright red syrup for dessert made from the breakfast cereal.

Malabi still is considered a street food, although top chefs have now transformed it into an elegant dessert with elaborate toppings.

Vegan Orange Malabi, which is also Gluten Free, is the perfect light and refreshing end to any meal.

RECIPE

YIELD: 4 Servings but can be doubled

INGREDIENTS

For the pudding

1 can (13.5 ounces) of full-fat coconut milk

2 Tablespoons of water

A pinch of kosher salt

2 Tablespoons of fresh orange juice without pulp

2 Tablespoons granulated sugar

1.5 Tablespoons of cornstarch

1.5 teaspoons of Orange Blossom Water

Zest of one large orange

DIRECTIONS

Prepare your slurry by placing the cornstarch, orange blossom water and 2 Tablespoons of orange juice in a small bowl. Whisk until the mixture is smooth and flows easily. Set aside.

Pour the coconut milk into a medium saucepan (preferably non-stick) Add 2 Tablespoons of water and the sugar. Bring the mixture to a boil over medium heat, whisking frequently.

Once the mixture comes to a boil, turn the heat to low and quickly add in the well-mixed slurry, whisking vigorously! The mixture will almost immediately begin to thicken. Remove the pan from the heat and stir through the orange zest. There should not be any lumps.

For family style, pour the mixture over into a pretty bowl.

Or use individual custard cups if you prefer that look. Place plastic wrap directly onto the top of the smooth custard. Refrigerate overnight.

When you are ready to serve, remove the custard from the fridge and carefully remove the plastic wrap. Don’t worry if a bit of custard comes up with the plastic. Your topping will cover any issues. Now enjoy!

For the topping

Michelle Polzine’s Slow-Roasted Strawberries

Yield: About 1.5 cups (450 gr.) This is more than you need for the Malabi but it is wonderful on so many things that you will be happy that you made extra.

Ingredients

2 pounds (900 gr.) of fresh, ripe strawberries

1/2 cup (100 gr.) of granulated sugar (You can add 2 additional Tablespoons if the strawberries are not especially sweet on their own.)

Directions

  1. Heat the oven to 250 degrees F. Rinse and hull the berries. Leave any tiny ones whole and either quarter or halve the rest so the pieces are all about the same size.
  2. In a non-reactive pan (I used a stoneware baking dish) that will hold all of the berries closely packed in a single layer, gently toss the strawberries with the sugar.
  3. Roast slowly in the oven, uncovered for 3 to 6 hours, gently moving them around occasionally with a wide spatula. Mine took 5 hours. They are done when the juices have reduced to a syrup but not darkened into caramel and the berries are jammy. They can be stored in the fridge in an airtight jar or container for just about ever!

Garnishes

There are all kinds of toppings you could you substitute that are only limited by your imagination. A quick and simple sauce is to place frozen berries in a saucepan and add sugar to taste (about 1/4 of sugar to 12 oz. of berries). Cook on medium heat, stirring frequently until the berries start to break down. Remove from the heat and stir in 1 Tablespoon of fresh orange or lemon juice. That’s it. If you want to be fancier, you can add a couple of tablespoons of a liqueur like Creme de Cassis or Grand Marnier.

Roasted pistachios, chopped

Breakfast Yogurt Lemon Berry Parfait

~ lisaandfrancescook ~ Leave a comment

Breakfast Yogurt Lemon Berry Parfait is the perfect start to your day. It’s loaded with protein, fiber and anti-oxidants and sets you up for the entire morning. The berries and lemon combination brightens up the yogurt and almost makes you feel as if you are being just a bit naughty eating dessert for breakfast.

My husband, who is 6’2″ eats one of these parfaits with one of my protein muffins. I find either of these options sufficient for me. But one thing we have found over the years, is that skipping breakfast is rarely a good idea. So periodically I like to switch things up a bit, especially as the seasons change.

Therefore, in winter I prepare a fully loaded hot cereal. But as the days are finally getting longer and warmer, this Breakfast Yogurt Lemon Berry Parfait fits the bill. It’s like summer in a jar.

I came across the recipe on a vlog that I follow of this British PhD nutritionist, Dr. Emily Prpa. Even though her target audience are pre-menopausal women, which at 73 I clearly am not, I find her very engaging and with sensible and non-scary health information that frequently makes sense for me as well. Unfortunately, however, she is not a recipe writer and this one had a few issues that I have corrected here.

NOTE:

You can make this parfait vegan by using a non-dairy yogurt. It will be a little less protein but still a good choice. This can be gluten free if you use an oatmeal, such as Bob’s Mill that is labeled as gluten free.

RECIPE

YIELD: 4 glass jars

INGREDIENTS

JAM LAYER/JAR

100 g frozen mixed berries per portion (320g in total)

1 tsp chia seeds OR a mixture of Chia and Hemp

YOGURT LAYER

400 g thick Greek yogurt (dairy or non-dairy) I used a full fat yogurt, but you could use a reduced fat or non-fat yogurt if you prefer.

Juice of 1 medium lemon

Zest of 1 lemon

4 tsp maple syrup

2 tsp pure vanilla extract

CRUMBLE TOPPING

160 g rolled oats (Gluten Free, if that is a problem for you)

60 g chopped almonds

4 tsp ground flax seeds

4 Tablespoons vanilla protein powder (any kind you like – whey, plant based)

¼ teaspoon of kosher or fine sea salt

4 tsp maple syrup

4 tbsp cashew butter (You could also use almond butter if you prefer)

1/4 cup of milk to combine (I used cashew milk, but you could use dairy)

DIRECTIONS

You will need 4 (16oz.) jars with lids

Place the frozen berries to the bottom of each jar. Add 1 teaspoon of the hemp/chia seeds on top of the berries in each jar.

Make the yogurt layer:

In a medium bowl, use a whisk to mix the Greek yogurt, lemon zest, lemon juice, vanilla extract and maple syrup until combined and smooth. Divide the yogurt evenly over the berries in each jar.

Make the crumble topping:

Using the same bowl, mix the oats, ground almonds, flaxseeds, protein powder and salt.

Then whisk the cashew butter and maple syrup in a small bowl. Add ¼ cup of the cashew milk. Using a whisk, stir vigorously until you have a thick but runny mixture. You may need a bit more or less of the milk since it will depend on the consistency of the nut butter to begin with. At first the nut butter will appear to seize up, but give it a minute, adding more milk if necessary to get the right consistency.

Add the nut butter mixture into the oat mixture and mix until mostly evenly coated. You should begin to see some clumps form.

Divide the mixture evenly over the yogurt in each jar. If there seems to be more topping than you need, just refrigerate any extra and it can be used with yogurt or cereal. If you wish for a softer oat topping then add about 1 Tablespoon more of milk.


Cover each jar tightly and refrigerate overnight. These will last up to a week in the fridge.


Eggplant Supreme

~ lisaandfrancescook ~ Leave a comment

We all LOVE eggplant in my family. This Eggplant Supreme is sweet from roasting the eggplant. It is savory and bright with lemon, almonds and mint. Serve it with or without crumbled feta and it will be a delightful addition to any table. This Eggplant Supreme is along the lines of something I saw Jamie Oliver make on YouTube and it turned out to be a big hit.

Eggplant Supreme can be a wonderful side to a meat, fish or vegetarian meal. If you add some crumbled feta, it makes a light lunch. Best of all, it can be made ahead and will hold up in your fridge for about a week – unless you devour it like we do!

I enjoy it best at room temperature, but it can also be eaten straight from the fridge. Just be sure to use a quality olive oil. I like to use the Mediterranean Medley Olive Oil from Sciabica, but a good quality lemon or garlic oil would also be great here. Fresh mint is classic in Mediterranean cuisine and it just brightens things up. However, if for some reason you are not a fan, you could use pretty much any fresh herb as a substitute.

I chose to use a shallot, but you could use red onion, Vidalia, yellow onion or even a scallion. Because I used a shallot, I didn’t feel the need to add any fresh garlic, but you certainly can.

Another thing I love about this eggplant dish is that there is no messy frying. The eggplant planks are roasted in the oven. I do strongly encourage you to cook the eggplant on parchment rather than using foil or even directly on the pan. Using anything else tends to make the eggplant stick and then you end up with large rips in the planks. And while I used a mortar and pestle to make the topping, you could chop the things together and then mix in the olive oil, lemon juice and zest.

Eggplant Supreme is great for Passover and all year long so give it a try.

RECIPE

YIELD: About 6 to 8 servings as a side

INGREDIENTS

3 eggplants about a pound each

About 1/3 cup Olive Oil, divided

Zest and juice of one lemon

1/3 cup chopped raw almonds

About 1/4 cup of loosely packed fresh mint leaves plus more for garnish

Kosher salt and freshly cracked black pepper to taste

1 small shallot, chopped or about 2 tablespoons of any onion you prefer

Feta cheese – Optional

DIRECTIONS

Preheat your oven to 400 degrees F. If you are doing multiple sheet pans and have convection, preheat to 375 degrees F. Line your sheet pans with parchment and set aside.

Cut off the tops and bottoms of each eggplant. Then lay the eggplant on its side and take a thin slice off, which should mostly be skin. You then want to slice planks that are about 1/2 inch thick. Don’t worry if they are not perfectly the same. Mine NEVER are! I have found that it is easiest to stand the eggplant on its now flat bottom and to slice down vertically from the top. Some people prefer cutting with the eggplant on its side. Do whatever is easiest for you.

When you get to the last piece of each eggplant, again take a thin slice of skin off to expose the meat of the eggplant. Lay each plank on the prepared pans without overlap. Brush each plank with the olive oil and sprinkle on salt and pepper. Bake the first side for 20 minutes.

Then remove the pans from the oven and carefully turn the planks over. Brush this side with olive oil and sprinkle with salt and pepper. This side will cook faster so only bake it for another 8 to 10 minutes. Ovens vary so just watch it. You want the eggplant tender and beginning to brown.

While the eggplants bake, prepare the topping. You will use about 3 Tablespoons of the oil for this and about 1/4 teaspoon of salt. Remember that you already salted the eggplant and if you use feta, cheese, that also adds salt. Put everything into a mortar and pestle or small food processor. If you are using a mortar and pestle, bash everything to get a coarse, paste. If using a processor, pulse everything until you get a coarse paste. You want texture! If you are just chopping by hand, then add all of the chopped bits into a bowl and mix through with the olive oil, lemon zest and lemon juice.

Once the eggplant has finished baking, lay the planks on a platter in a pleasing arrangement. There is no one right way.

Spread the topping over the middle of the eggplant. If you are using feta, crumble it over the top. Drizzle a bit more olive oil and add a few cracks of pepper if you are using feta. Now enjoy!

Butter Bean Stew with Kale and Pasta

~ lisaandfrancescook ~ Leave a comment

You don’t have to be vegan to enjoy this rich, gently spicy Butter Bean Stew with Kale and Pasta. Rose harissa, thyme, rosemary and garlic will take this otherwise humble dish to the next level. The beans are dense and creamy, the pasta is slurpy and the sauce simply cries out to be slathered on a piece of crusty bread.

Rose harissa is a fragrant and mildly spicy North African chili paste featuring chili peppers, garlic, olive oil and rose petals. In addition to its slightly floral spiciness, rose harissa adds a glorious color to the sauce. These days, it can frequently be found in better grocery stores and is readily available online.

Butter Bean Stew with Kale and Pasta is perfect for these still chilly and damp winter days. And as if it weren’t enough to be hearty, delicious and healthy, the dish is made entirely in just one pot! Now who doesn’t like that!?

Butter Beans, which are also called lima beans can be found frozen and in jars. I’ve tried the ones in cans and thought that they were just awful. You could use any large white runner bean in this recipe. If you can find butter beans in jars, I strongly recommend that you keep a few jars in your pantry for a quick dinner.

Since the stew contains pasta, you don’t really need a carb, but we bake our own bread and I have rarely ever said no to a great piece of bread. This stew has everything, including an entire bunch of Dino kale (also called lacinato or cavolo nero) so no salad or side veg is necessary. This one-pot wonder comes together in about 35 minutes, which makes it perfect for weeknights. Be sure to keep a little of the water/bouillon mixture aside to add if you will have left-overs. The sauce does thicken even more as it sits.

RECIPE

YIELD: 4 generous servings

INGREDIENTS

1 Tablespoon avocado or Olive oil (I used some of the oil from the jar of sundried tomatoes)

1 large leek, washed and thinly sliced (White and light green parts)

4 cloves of garlic, peeled and minced

1 rounded teaspoon dried thyme

1 rounded teaspoon dried rosemary

1 teaspoon of kosher salt

1/3 to 1/2 cup of oil-packed sundried tomatoes, drained and chopped

1 Tablespoon all-purpose flour (If you are GF you could use cornstarch or potato starch)

About 2.5 cups of hot water (Keep about 1/2 cup aside to add as needed)

1 vegan bouillon cube, crumbled and dissolved in the hot water (You could use Better than Bouillon if you prefer.)

1/2 Tablespoon (1.5 teaspoons) Rose harissa

400 to 500g. cooked butter beans with their liquid, preferably from a jar (About 3 cups)

1/2 cup unsweetened vegan heavy cream (I like soy cream, but other plant-based cream should work.)

1 bunch of Dino kale (Also known as lacinato or cavolo nero) with the thick stems removed. Just tear or coarsely chop the kale.

1/4 cup nutritional yeast

2.5 sheets of fresh lasagna, torn into slurpable pieces (I have seen GF fresh lasagna in my store but have never tried it so I cannot vouch for it. But if you do use a GF pasta, and sub out the flour as suggested, this dish could be GF as well as vegan.)

DIRECTIONS

Heat the oil in a 5 quart pot or Dutch Oven over medium high heat. Add the leeks and 1 teaspoon of salt. Cook for about 4 minutes or until the leek has softened and just begun to brown around the edges.

Add the garlic, thyme and rosemary. I like to rub the dried spice between my hands to activate the oils. Stir through and cook for about 2 minutes or until fragrant.

The sundried tomatoes and flour go in next. Give everything a good stir and cook for 1 minute.

Stir in the water with the bouillon and bring everything to a boil. With the pot uncovered, reduce the heat to a simmer and cook for a couple of minutes until the sauce begins to thicken.

Then add the beans with their liquid, the rose harissa and the cooking cream. Stir through and cook for another couple of minutes.

Add in the chopped or torn kale and stir through for a couple of minutes. Once the kale has slightly softened, add the nutritional yeast and stir that through.

Now tear the lasagna into slurpable pieces and throw them into the pot.

Stir through. As soon as they soften, which only takes a couple of minutes, you are ready to enjoy!

Bucatini with Creamy Cabbage and Walnut Sauce

~ lisaandfrancescook ~ Leave a comment

I know. Cabbage and pasta?? But stay with me here because this vegan sauce is actually quite wonderful. It’s creamy, dense, full of silky, caramelized cabbage and thickened with ground walnuts, cashew milk and nutritional yeast for just the right nutty, cheesy finish. The thick bucatini is the perfect pasta to slurp up this delicious Creamy Cabbage and Walnut Sauce.

When we watched Nisha Vora make it, my husband, who is quite open to vegan dishes, said thanks but no thanks. I was quite certain that I could make this and he would love it. With a few tweaks from the original recipe, he gobbled it down and even had seconds. I served it with a crisp arugula salad and my homemade seeded whole grain sourdough bread. So, so good!

Creamy Cabbage and Walnut Sauce of course can be used with other pasta shapes. And because this dish is not super protein dense on its own, you might want to serve it with a lentil rigatoni or high protein pasta to up your protein intake.

Not only is this dish delicious, it is budget friendly. Once again, the humble, ubiquitous green cabbage is transformed into star material – just like the girl with glasses in the old Hollywood musicals. All of the ingredients are easily available in any good supermarket.

Unlike the original recipe, I did not use fresh thyme or basil. I have found that fresh basil especially goes bad so quickly that it is not something I try to keep on hand. Freeze dried herbs, however, are flavorful and last well in either the fridge or in the pantry for the shelf stable versions. I also find that the flavor of the thyme and basil is much more reliable than for the fresh herbs.

RECIPE

YIELD: 4 to 6 servings

INGREDIENTS

1 small green cabbage (About 1.5 pounds)

5 Tablespoons Extra Virgin Olive Oil, divided

kosher salt and fresh cracked black pepper

4 fat garlic cloves, peeled and very thinly sliced

1/2 Tablespoon (1.5 teaspoons) of dried thyme

1/2 teaspoon red pepper flakes

1.25 cups of full-fat unsweetened oat milk or cashew milk (I used cashew milk)

1/2 cup of nutritional yeast

3/4 cup (3 ounces) lightly pan-toasted walnuts, pulsed or crushed into a coarse powder

1 Tablespoon fresh lemon juice (1/2 of a juicy lemon)

1.5 teaspoons dried basil or a handful of fresh

Coarsely chopped flat-leaf parsley for garnish

DIRECTIONS

Slice the cabbage into quarters. Then cut out the thick core. Using a sharp knife, slice or shred the cabbage. You should have about 10 cups. Thinly slice the garlic cloves.

Heat a 12-inch non-stick or seasoned cast iron skillet with high sides over medium high heat. Add 3 Tablespoons of the EVOO and heat until shimmering.

Add the cabbage, 1 teaspoon of the salt and about 8 to 10 cracks of black pepper.

Use tongs to coat the cabbage in the oil. Cook for about 10 minutes, stirring occasionally. Cook the cabbage until it is silky and starting to brown. If it seems to be sticking or browning too quickly, add a splash of water to deglaze the pan.

While the cabbage is cooking, lightly pan toast the walnuts and process them into a coarse powder. I found that a mini food processor worked great by pulsing the nuts. You don’t want a paste, which is why pulsing the nuts is important. If you don’t have a processor, you can crush the nuts with a rolling pin or bottle.

Add the garlic, thyme and red pepper flakes and stir frequently for 2 minutes. Remove the pan from the heat. Cover it and set aside.

Cook the pasta according to the package but for the least amount of time shown. Just before the pasta is finished cooking, ladle off 1 cup of starchy pasta water.

Meanwhile prepare the sauce. Using a large measuring cup or a bowl, whisk together the cashew milk, nutritional yeast, 1/2 teaspoon salt and 2 Tablespoons of EVOO.

Once you have drained the pasta, add it back to the pot and add in the sauce and crushed walnuts. Toss it well using tongs over medium heat to coat all of the pasta. I added in a ladle or two of the pasta water to loosen the sauce and to give extra creaminess. Fold in the cabbage.

Remove from the heat and add the lemon juice, dried or fresh basil and a few extra cracks of black pepper if desired. Garnish with the parsley and dig in!

I added the remaining reserved pasta water to the left-over pasta for storage in the fridge. Sauces almost always thicken as they sit and this will give the sauce the right consistency when reheating.

Cauliflower Tofu Korma

~ lisaandfrancescook ~ Leave a comment

Rich and loaded with umami, this Cauliflower Tofu Korma is a winner. The seasonings are just right to produce a flavorful dish that is as good as any in a restaurant. And the aromas coming out of your kitchen will make people run, not walk, to the table. I came across the recipe on my favorite vegan blog – PickUp Limes.

Of course, I made a few tweaks. The full-fat coconut milk lends the richness, which makes the Cauliflower Tofu Korma so incredibly satisfying. The dish comes together quickly and with only a little bit of fussing. I prefer to cut up my own cauliflower, but you could use store bought cut up cauliflower for an even faster result. And while I mostly followed the recipe, I think that next time I will use a mix of cauliflower and broccoli which will add color, texture and even additional flavor.

So what is Korma and how does it differ from curry or sabzi?

A curry does not need ingredients like yogurt, coconut milk, nuts, seeds and fragrant whole spices. But a korma needs all of these ingredients. Korma is a specific, mild, and creamy type of Indian curry. “Curry” is a broad term for diverse, spiced South Asian sauces. Kormas use yogurt, cream, coconut milk, nuts, and mild spices to create a thick, velvety gravy.

“Sabzi” (or sabji) refers to an Indian stew made of cooked vegetables. A sabzi is often seasoned with spices and served either dry or in a light gravy. It is a fundamental part of Indian cuisine, particularly in North India and Gujarat. Sabzi is commonly served with roti, paratha, or rice. 

If you are not into a lot of heat in your food or are planning a meal with a diverse group, you can’t go wrong with a rich korma that is generally milder than a curry.

I served my korma over basmati rice, accompanied by a quick spinach raita, chutney and flat bread. It was a big hit with my husband and we are looking forward to left-overs.

RECIPE

Yield: 4 to 6 servings, depending on sides

INGREDIENTS

1 pound of Extra Firm Tofu, cut into 1-inch chunks

1 Tablespoon cornstarch

Freshly cracked black pepper (Just a few cracks or about 1/8 teaspoon)

1 medium to large cauliflower cut into florets (The leaves can be used if they are nice.)

1/4 cup of a neutral vegetable oil (I like Avocado oil.)

10 whole cloves

10 green cardamom pods, lightly smashed

2 cinnamon sticks

2 bay leaves

Generous 1/2 cup of raw cashews

10 medium to large garlic cloves (It’s about a standard bulb of garlic.)

2 small or one large yellow onion, peeled and roughly chopped

4.5 Tablespoons of water

Rounded Tablespoon of garam masala

1.5-inch knob of fresh ginger, peeled and sliced

Rounded teaspoon of ground coriander

Rounded teaspoon of ground turmeric

2 teaspoons of kosher salt

1/2 teaspoon of Kashmiri chili powder (If you are using another chili powder, like cayenne, I would only use a 1/4 teaspoon.)

Rounded Tablespoon of granulated sugar

25 ounces OR 3 cups of full-fat coconut milk

Chopped cilantro for garnish

DIRECTIONS

Steam the cauliflower for 8 minutes in a pot large enough to comfortably hold the florets. To steam the cauliflower, just use enough water to cover the bottom of the pot by an inch or 2. It should NOT cover the cauliflower.

Once steamed, drain the cauliflower and lay the florets out on a tea towel or paper towels. Gently pat to remove any excess water. Set aside.

While the cauliflower is steaming, add the cashews, garlic, ginger, onion and water to a blender or food processor Blend until you have a smooth paste. Set this aside.

In a large, deep, non-stick skillet with a lid, heat the oil over medium heat. When the oil is shimmering add the cloves, cardamom, cinnamon sticks and bay leaves. Be careful when doing this as the spices can pop right out of the pan! Stir and toast for 1 minute.

Carefully toss the tofu pieces with the cornstarch and some freshly cracked black pepper. Add this to the pan with the spices. Using a soft spatula, gently coat the pieces with the oil. Brown the flat sides of the tofu. Don’t stir it or the tofu won’t brown and might crumble. This takes a few minutes and honestly.

Once the tofu is golden, discard the whole spices using tongs. Then add the dried ground spices and cook for a few seconds more, stirring it through.

Now add in the cashew paste and cook for 3 minutes. I didn’t need to but you can add some splashes of water if you need to deglaze the pan.

Next comes the coconut milk. Add it and stir everything gently but thoroughly. It may seem like a lot of liquid at first, but the sauce will thicken especially if you make this ahead and reheat it.

It’s now to to plate this delicious meal and enjoy!

Vegan Pulled Chickn’ Sandwich with Homemade Coleslaw

~ lisaandfrancescook ~ Leave a comment

This delicious Vegan Pulled Chickn’ sandwich with Homemade Coleslaw will satisfy even meat eaters. And with a few shortcuts, it comes together even on a weeknight. The star ingredient is soy curls. While it’s true that you can buy plant-based ready-to-use meat and chicken substitutes (and I do) I love that soy curls from Butler have only one ingredient – soy beans.

I only started using these over the past year and have become a big fan. Soy Curls are shelf-stable, so you can always have a ready source of protein on hand other than beans. They can easily be purchased online. I haven’t seen them in any of the grocery stores that I frequent, but they may be available in certain locations. I have used them in a stir-fry and in this sandwich with wonderful results. They have a meaty consistency and much like tofu, will absorb any flavors that it is paired with.

The coleslaw can be made ahead and will last in the fridge for several days. It makes a great side with any sandwich or grilled meats if that is your jam.

Vegan Pulled Chickn’ with Homemade coleslaw originated on the Rainbow Plant Life site. You can, of course, use bought coleslaw, but with a few cheats this comes together quickly and you are in control of the seasoning. While I didn’t add this to the coleslaw this time, I could see how adding some crushed pineapple to the coleslaw would nicely compliment the sandwich. The recipe will be at the end of this post.

The original recipe called for this to be served on hamburger buns. While that works, as do Kaiser rolls, I prefer the heartiness of a ciabatta roll. And while you can certainly make your own BBQ sauce, there are so many great options available that I don’t see the point. By using a bought sauce, it also speeds up how very quickly this all comes together. But you do you.

Sides for this delicious Vegan Pulled Chickn’ sandwich are only limited by your imagination, time and preferences. This sandwich would be a terrific choice while watching a game on TV and maybe with your favorite beer. And if you have a favorite gluten free bun or roll option, the rest of the dish is GF. Give it a try.

RECIPE

Yield: 4 sandwiches

INGREDIENTS

2/3 cup of your favorite BBQ Sauce

2 cups of hot water

2 teaspoons Better than Bouillon “no chicken” or vegetarian base (Bouillon cubes or powder would also work)

4 ounces of soy curls

1 Tablespoon of soy sauce, tamari or coconut amino acids

2 Tablespoons of cornstarch

Freshly cracked black pepper

2 Tablespoon of avocado or other neutral vegetable oil

Directions

Add the bouillon base to the hot water and whisk until dissolved. This can be done on the stovetop or in the microwave if you don’t have instant hot water available.

Add the soy curls to the hot water bouillon mixture and push the soy curls down to submerge them. Soak for 10 minutes.

Then drain the soy curls in a colander and allow to cool for a few minutes. Once the soy curls are cool enough to touch with your bare hand, squeeze out the coy curls. You should have squeezed out about 1/3 cup of liquid which you discard. The more liquid you get out, the better.

The coleslaw can be prepared while the soy curls soak if you did not make it ahead.

If you have thicker soy curls, slice them in half lengthwise. Then place the soy curls in a bowl and toss with the tamari to coat. Then add the cornstarch and black pepper and toss again to coat all of the soy curls.

Heat the oil on medium heat in a large non-stick or cast iron skillet until shimmering. Add the soy curls to the hot oil and stir through to coat the soy curls. Cook the soy curls for 10 to 12 minutes, only stirring about every 90 seconds or so until browned.

While the soy curls brown, toast your bun or roll. You can use a little plant-based “butter” or a few drops of EVOO to help the process along.

When you are ready to serve, toss the soy curls with the BBQ Sauce and heat through for about 30 seconds. Pile your Vegan Pulled Chickn’ onto your bun or roll and top with some of the coleslaw or any other favorite toppings. Now grab ir with two hands and dig in!

COLESLAW RECIPE

INGREDIENTS

About 3 cups of shredded cabbage – green or red (If you use pre-shredded cabbage or shredded coleslaw mix, this comes together VERY quickly.)

About 1 cup of shredded carrot (Again, using pre-shredded carrot or coleslaw mix will speed things up.)

1/2 to 1 jalapeno or serrano pepper thinly sliced (Optional but recommended)

1 handful of chopped cilantro or flat-leaf parsley

1/4 cup of your favorite mayonnaise, vegan or otherwise

2 teaspoons of Dijon, Coleman’s or Spicy Brown Mustard

1 Tablespoon apple cider vinegar

Juice of half of a large lemon or an entire small lemon

1/2 teaspoon onion powder

1 teaspoon whole celery seeds (The first time I made this, I didn’t have any so added some thinly slice celery with their leaves. It worked out just fine.)

1.5 teaspoons (1/2 Tablespoon) maple syrup or granulated sugar

Kosher salt and freshly cracked black pepper to taste

DIRECTIONS

If you are not using pre-shredded vegetables, thinly slice the cabbage and grate the carrot using the large holes of a box grater.

In a large bowl, mix together all of the remaining ingredients. Add the shredded vegetables and sliced jalapeno, if using. Adjust the seasonings to your taste. Give everything a good toss and that’s it. Now enjoy!

Vegan Dark Chocolate Mousse

~ lisaandfrancescook ~ 3 Comments

This simple-to-make, absolutely fabulous dessert is a must for vegans and non-vegans alike. I came across this at the Minimalist Baker site one year when I was looking for some new Passover recipes (and this can easily be made kosher for Passover). Vegan Dark Chocolate Mousse is rich tasting with a beautiful silky texture and that bittersweet chocolate finish. Once you make it, you will wonder why you never had it before. There is no going back.

However, like all things with few ingredients, the ones you use need to be topnotch. I like Valrhona Cocoa and Scharffen Berger Baking Chocolate 70% Cacao. This gives a sophisticated finish to the Vegan Dark Chocolate Mousse. Sweet chocolate pudding has its place, but this isn’t it. These are the brands I like but there are some other wonderful brands out there, including some that are kosher for Passover.

I got into making vegan desserts because of my great nephew who was deathly allergic to eggs. We shared many holidays together and I never wanted him to miss out on anything or have to “settle.” While thankfully, he successfully underwent treatment to desensitize him to eggs, I still like to make many desserts that are vegan. If you keep the laws of kashrut and want to serve a great dessert after a meat meal, vegan desserts are just the ticket.

This insanely rich-tasting, dark chocolate mousse can be enjoyed unadorned or you can have fun tarting it up as I did for this past Shabbat dinner. And pregnant women and children can safely enjoy this wonderful dessert since unlike a “true” mousse, it is not made with raw egg!

This recipe is definitely a keeper.

RECIPE

Yield: About 8 servings (A little goes a long way)

INGREDIENTS

1/2 cup plus 1 Tablespoon of unsweetened Dutch process cocoa or cacao powder (I like Valrhona cocoa for this.)

3/4 cup chopped cocoa butter 

3.5 ounces of the best dark chocolate (70%) (Bittersweet)

1 14-ounce can of full-fat coconut milk

1 teaspoon pure vanilla extract

Pinch of Kosher salt

1 teaspoon of Powdered or Confectioner’s sugar

6 pitted medjool dates

DIRECTIONS

In a small saucepan, combine cocoa or cacao powder, cocoa butter, chocolate, salt, and coconut milk. Begin warming over medium-low heat, whisking to combine.

Once the mixture is melted whisk until fully combined. Then remove from heat and add vanilla and confectioner’s sugar to taste (or just add more dates). I found 3/4 teaspoon sugar to be perfect.

Transfer the mixture to a blender. Add dates and blend on high until creamy and smooth. 

Taste and adjust flavor as needed, adding more cacao powder for rich chocolate flavor, dates for sweetness, or salt for saltiness. Frankly, I didn’t add anything. The instructions and amounts as given produced a dark, bittersweet, slightly fudgy deliciousness.

Transfer to a bowl and cover. Refrigerate until cold and thickened – at least 4 hours, preferably overnight.

SERVING SUGGESTIONS

If you want the dessert to be softer and more traditional “mousse-like” take it out of the fridge about an hour before serving. Straight from the fridge will give a somewhat fudgier texture. There is no right or wrong here – both ways are absolutely delicious.

To serve on its own, divide between serving glasses and top with coconut whipped cream, raspberries, and chopped vegan dark chocolate or cacao/cocoa powder (optional).

Store leftovers covered in the refrigerator up to 5 days.