A rich and creamy curried cauliflower purée that pairs well with a variety of dishes or can be enjoyed on its own. Perfect for adding a unique twist to your meal.
1head cauliflowertrimmed, cleaned, and separated into florets
1teaspooncoarse sea salt
2clovesgarlicgrated
1½cups355 ml unsweetened almond or other nondairy milk
1½tablespoons23 g green curry paste
¼teaspoonturmeric
2tablespoons32 g crunchy natural peanut butter
¼cup40 g raisins
1tablespoon15 ml tamari or soy sauce
Instructies
Place the cauliflower in a large-size saucepan and cover with water.
Bring to a boil, and cook until tender, about 10 minutes.
Drain well.
Combine the cauliflower with the milk, curry paste, turmeric, tamari, peanut butter, raisins, garlic, and salt in a blender, or use an immersion blender.
Purée until smooth.
Serve hot.
Notes / Tips / Wine Advice:
Serving Tip:This purée pairs wonderfully with quinoa, rice, or as a side to any protein-rich dish, offering a creamy, flavorful addition to your meal.Wine Advice:A crisp white wine like Chardonnay or a refreshing Riesling complements the rich flavors of this curried cauliflower purée.
Combine the chili powder, paprika, garlic powder, cumin, chipotle powder, and espresso powder in a small-size bowl.
Set aside.
In a medium-size saucepan, heat the oil over medium-high heat.
Add the flour and stir until smooth, bubbly, and just beginning to brown.
Stir in the spice mixture.
Add the tomato sauce and vegetable broth, and stir to combine.
Bring to a simmer, cover, and simmer for 15 minutes.
Notes / Tips / Wine Advice:
Serving Tip:Serve this versatile enchilada sauce with veggie enchiladas, tacos, or burritos for a delicious homemade touch.Wine Advice:Pair with a zesty white wine like Sauvignon Blanc or a light red such as Pinot Noir to balance the spice.
½cup55 g drained sun-dried tomatoes (packed in oil)
1can15 ounces, or 425 g diced tomatoes, drained
12ounces340 g firm silken tofu, drained
2tablespoons32 g almond butter
2tablespoons30 ml white balsamic or white wine vinegar
½cup13 g chopped fresh basil
Instructies
Place all the ingredients in a food processor and blend until smooth.
Transfer to a saucepan and cook over medium heat for a few minutes until just heated through.
Notes / Tips / Wine Advice:
Serving Tip:Serve this protein-rich sun-dried tomato sauce over your favorite roasted vegetables or as a pasta sauce for a delicious meal.Wine Advice:A medium-bodied red wine like Chianti or a fruity rosé pairs well with this savory, creamy sauce.
1tablespoon6 g curry powder, store-bought or homemade (page 307)
1teaspoonground ginger
2tablespoons20 g chopped shallot
1tablespoon8 g arrowroot powder
2tablespoons42 g agave nectar
1cup85 g crunchy natural peanut butter
2tablespoons30 ml tamari or reduced-sodium soy sauce
1can14 ounces, or 414 ml light coconut milk, divided
¼cup60 ml vegetable broth or water
1teaspoondried cilantro
Instructies
In a medium-size saucepan over medium heat, heat the oil and cook the shallot and garlic until tender and fragrant, about 2 minutes.
Lower the temperature and stir in the ginger, curry powder, cumin, and cilantro.
Cook for another minute, until fragrant.
Combine the arrowroot powder with 2 ounces (60 ml) of the coconut milk and stir until dissolved.
Add the arrowroot mixture to the saucepan, then add the remaining 12 ounces (354 ml) coconut milk, peanut butter, tamari, agave, and broth.
Bring to a boil, whisking occasionally.
Lower the temperature to medium and cook until thickened and reduced a bit, about 10 minutes.
Notes / Tips / Wine Advice:
Serving Tip:This coconut peanut sauce pairs beautifully with a variety of dishes, such as roasted vegetables, noodles, or rice.Wine Advice:A chilled Riesling or Gewürztraminer complements the spices and creaminess of this rich sauce.
This creamy and savory pumpkin almond sauce is perfect for drizzling over pasta, rice, potatoes, or steamed vegetables. Quick to make and full of flavor!
1cup235 ml soy creamer or unsweetened nondairy milk (add 1 teaspoon cornstarch if using nondairy milk)
¼teaspoonground black pepper
2clovesgarlicgrated (optional)
1½teaspoonsall-purpose seasoning or a combination of your favorite dried herbssuch as basil and thyme
¼cup64 g almond butter
¾cup183 g pumpkin purée
1teaspoonfine sea salt
2tablespoons16 g nutritional yeast
Instructies
In a medium-size saucepan, combine all the ingredients.
Cook over medium-high heat until it just starts to bubble.
Lower the heat and simmer, covered, for 10 minutes.
Notes / Tips / Wine Advice:
Serving Tip:Serve this sauce over your favorite pasta, rice, or steamed vegetables for a comforting meal.Wine Advice:A light, crisp white wine like Sauvignon Blanc pairs wonderfully with the creamy texture and subtle flavors of this sauce.
A smoky twist on traditional marinara, this pumpkin-based sauce is perfect for when you want a comforting, quick meal. It’s deliciously smoky and pairs perfectly with your favorite pasta.
Heat the olive oil in a medium-size saucepan over medium-high heat.
Add the onion and garlic and cook until fragrant and tender, about 3 minutes.
Stir in the tomato sauce, pumpkin purée, basil, liquid smoke, salt, pepper, and chili powder.
Lower the heat and simmer, covered, for 10 minutes.
Serve with your favorite pasta.
Notes / Tips / Wine Advice:
Serving Tip:This sauce is versatile and can also be used as a dip for roasted vegetables or as a base for soups.Wine Advice:A medium-bodied red wine such as Pinot Noir pairs well with this smoky and slightly spicy marinara.
1cup125 g grated potatoes, rinsed under cool water and drained
½cup50 g grated carrots
½cup67 g green peas
2cups250 g all-purpose flour
¾cup170 g nondairy plain yogurt
¼cup60 ml canola or other vegetable oil, plus more for frying
¼cup60 ml plain soy or other nondairy milk
¼teaspoonpaprika
¼teaspooncayenne pepper
Salt and pepperto taste
Instructies
Add the shredded zucchini, potatoes, carrots, peas, flour, yogurt, ¼ cup (60 ml) oil, milk, paprika, cayenne, salt, and pepper to a mixing bowl.
Mix together until well incorporated.
The mixture should be wet, like a very thick pancake batter.
Pour the oil into a frying pan to about a depth of ¼ inch (6 mm) and heat over high heat.
Spoon the batter into the pan to make 6 fritters.
Fry for 5 to 7 minutes, until the edges start to turn brown.
Flip and cook for 5 to 7 minutes longer.
Remove the fritters from the pan and place them on a plate lined with paper towels to drain the excess oil.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a dipping sauce, such as a tangy vegan ranch or a spicy sriracha mayo, for added flavor.Wine Advice:Pair with a crisp white wine like Sauvignon Blanc, or a light beer to complement the crispy texture.
Frying pan or cast-iron skillet, Spoon, Potato masher or fork, Knife, Cutting board
Ingrediënten
2tablespoons28 g nondairy butter
2cups320 g diced yellow onion
1tablespoon15 g minced garlic
½teaspoonground cumin
½teaspoonsmoked paprika
½teaspoondried oregano
2cans15 ounces, or 425 g each pinto or black beans, with liquid
Instructies
In a frying pan or cast-iron skillet, melt the butter over high heat.
Add the onion and garlic and sauté until nice and brown, about 3 to 5 minutes.
Stir in the cumin, paprika, and oregano.
Cook for 1 minute longer.
Add the beans with their liquid and reduce the heat to medium-low.
Simmer, uncovered, for 15 minutes, stirring occasionally.
Remove from the heat and mash with a hand potato masher or a fork to your desired chunkiness.
Notes / Tips / Wine Advice:
Serving Tip:Serve with warm tortillas, vegan tacos, or alongside a hearty Mexican rice dish for a complete meal.Wine Advice:Pair with a light red wine like Tempranillo or a chilled lager for a refreshing contrast to the warm, spiced flavors.
1can15 ounces, or 425 g pinto beans, drained and rinsed
1can15 ounces, or 425 g black beans, drained and rinsed
1can15 ounces, or 425 g red beans, drained and rinsed
Salt and pepperto taste
Instructies
In a saucepan, melt the butter over medium heat.
Add the onion and garlic and cook for 10 minutes, or until fragrant and translucent.
Add the tomato sauce, brown sugar, jelly, liquid smoke, and mustard.
Stir to combine.
Add the beans and stir to combine.
Bring to a boil, reduce to a simmer, cover, and simmer for 15 minutes.
Uncover, reduce the heat to low, and cook for an additional 10 minutes, or until thickened.
Season with salt and pepper to taste.
Notes / Tips / Wine Advice:
Serving Tip:Serve alongside grilled vegetables, vegan burgers, or potato salad for a complete barbecue meal.Wine Advice:Pair with a light red wine like Pinot Noir or a cold beer to complement the smoky flavors.
Frying pan or cast-iron skillet, Knife, Cutting board, Resealable plastic bag, Plate, Paper towels
Ingrediënten
2or 3 zucchini
1cup125 g all-purpose flour
½teaspoonpaprika
½teaspooncayenne
½teaspoonparsley flakes
Salt and pepperto taste
Vegetable oilfor frying
Instructies
Slice the zucchini into thin disks.
Place the flour, paprika, cayenne, parsley, salt, and pepper in a resealable plastic bag and toss to mix.
Pour vegetable oil into a frying pan or cast-iron skillet to a depth of ¼ inch (6 mm) and heat over high heat to 350°F to 375°F (180°C to 190°C).
Add the sliced zucchini to the bag, about 10 slices at a time, and shake until each piece is nicely coated.
Add the floured zucchini to the hot oil and fry for 1 to 2 minutes per side, ensuring not to overcrowd the pan.
Remove the zucchini from the oil and place on a plate lined with paper towels to drain excess oil.
Place the zucchini back in the bag for a fresh coating of flour mixture.
Add a little more oil to the pan and let it return to temperature.
For the second fry, cook the zucchini a little longer on each side to achieve a golden-brown color.
After the second fry, remove the zucchini and place on the draining plate.
Repeat with the remaining zucchini slices.
Serve hot with marinara sauce for dipping.
Notes / Tips / Wine Advice:
Serving Tip:Serve alongside a dipping sauce like marinara, ranch, or spicy aioli for extra flavor.Wine Advice:Pair with a crisp white wine like Pinot Grigio or a light beer to balance the richness of the fried zucchini.
