2cans15 ounces, or 425 g each pinto or black beans, with liquid
Instructies
In a frying pan or cast-iron skillet, melt the nondairy butter over high heat.
Add the onion and garlic, sautéing until browned, about 3 to 5 minutes.
Stir in the cumin, smoked paprika, and oregano, cooking for 1 more minute.
Add the beans with their liquid and reduce the heat to medium-low.
Simmer uncovered for 15 minutes, stirring occasionally.
Remove from heat and mash the beans to your preferred consistency using a potato masher or fork.
Notes / Tips / Wine Advice:
Serving Tip:Serve warm with tacos, burritos, nachos, or as a dip with tortilla chips.Wine Advice:Pairs well with a light-bodied Tempranillo or a crisp Sauvignon Blanc.
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
Melt the nondairy butter in a saucepan over medium heat.
Add the onion and garlic, cooking for about 10 minutes until fragrant and translucent.
Stir in the tomato sauce, brown sugar, grape jelly, liquid smoke, and mustard.
Add the beans and mix well.
Bring the mixture to a boil, then reduce to a simmer.
Cover and cook for 15 minutes.
Uncover, lower the heat, and cook for another 10 minutes, stirring occasionally, until thickened.
Season with salt and pepper to taste.
Notes / Tips / Wine Advice:
Serving Tip:Serve warm as a perfect barbecue side dish alongside grilled vegetables, burgers, or cornbread.Wine Advice:Pairs well with a bold Zinfandel or a smoky Syrah.
Crispy, golden, double-fried zucchini slices with a kick of paprika and cayenne. Perfect as a side dish or snack, served with marinara sauce for dipping!
In a resealable plastic bag, mix the flour, paprika, cayenne, parsley, salt, and pepper.
Heat about ¼ inch (6 mm) of oil in a large frying pan to 350°–375°F (180°–190°C).
Add about 10 zucchini slices to the bag and shake to coat.
Fry the coated zucchini for 1 to 2 minutes per side, avoiding overcrowding.
Drain on a plate lined with paper towels.
Return zucchini to the bag for a second coating.
Add more oil if needed and bring back to temperature.
Fry again until golden brown and crispy.
Drain once more and serve hot with marinara sauce.
Notes / Tips / Wine Advice:
Serving Tip:Serve hot with marinara sauce or a garlic aioli for dipping.Wine Advice:Pairs well with a chilled Pinot Grigio or a light-bodied Chardonnay.
This quick and flavorful sesame garlic wilted kale is packed with calcium, fiber, and vitamin C. A simple, delicious, and healthy side dish ready in minutes!
Heat the olive oil over medium-high heat in a large skillet.
Add the minced garlic and kale leaves.
Cook while tossing constantly, as kale wilts quickly, for 2 to 3 minutes, or until soft and reduced in size by about three-fourths.
Remove from heat and stir in the sesame seeds.
Notes / Tips / Wine Advice:
Serving Tip:Serve warm as a nutritious side dish, or add to grain bowls, pasta, or stir-fries for extra flavor and texture.Wine Advice:Pairs well with a crisp Sauvignon Blanc or a dry Riesling.
This zesty, spicy chili lime corn with smoky tofu is the perfect side dish for any Mexican meal or a light lunch. A refreshing and vibrant blend of flavors that’s easy to make!
1pound455 g yellow corn kernels, fresh, frozen, or canned
6ounces170 g extra-firm tofu, drained and pressed (Oven-Smoked Tofu works nicely here)
1red bell peppercored, seeded, and diced
3scallionschopped
1fresh limethinly sliced
2tablespoons30 ml fresh lime juice
2tablespoons30 ml extra-virgin olive oil
1teaspooncayenne pepper
Instructies
Preheat the oven to 400°F (200°C, or gas mark 6).
Toss the corn, tofu, red bell pepper, scallions, lime slices, lime juice, olive oil, and cayenne pepper together in a mixing bowl.
Line a baking sheet with foil.
Spread the mixture evenly on the baking sheet.
Bake for 20 minutes, or until the corn is tender and the lime slices begin to curl and brown.
Notes / Tips / Wine Advice:
Serving Tip:For a complete meal, mix this chili lime corn with rice and beans for a satisfying and balanced dish.Wine Advice:A crisp, cold margarita or a light, citrusy white wine like Albariño pairs well with this flavorful dish.
Deliciously creamy and savory leeks, simmered in vegetable broth and thickened with a flour slurry, make for the perfect side dish to accompany any hearty meal.
10ounces284 g chopped leeks, white and light green parts only
2cups235 ml vegetable broth
¼cup31 g all-purpose flour mixed with ¼ cup (60 ml) water to make a slurry
Salt and pepperto taste
Instructies
Add the nondairy butter to a pot and melt over medium heat.
Add the chopped leeks and cook for 12 to 15 minutes, stirring often.
Add the vegetable broth and deglaze the pot.
Bring to a boil, then reduce the heat to a simmer.
Stir in the flour slurry and continue stirring until the sauce thickens.
Simmer, uncovered, for 5 to 7 minutes to reduce and thicken further.
Season with salt and pepper to taste.
Remove from the heat and let stand, uncovered, for 10 minutes before serving to thicken further.
Notes / Tips / Wine Advice:
Serving Tip:Serve this creamy leek dish alongside roasted vegetables, or as a savory topping for a warm baguette.Wine Advice:A light white wine, like a Sauvignon Blanc, pairs wonderfully with the creaminess and savory flavor of this dish.
1½cups355 ml unsweetened soy or other nondairy milk
1pound455 g frozen cut leaf spinach
Salt and pepperto taste
Instructies
Melt the nondairy butter in a pot over medium heat.
Add the diced onion and minced garlic, reduce the heat to low, cover, and cook for 12 to 15 minutes until the onions are translucent, fragrant, and starting to brown.
Stir in the flour and cook until fully incorporated.
Gradually add the nondairy milk, stirring until smooth.
Increase the heat to medium-high and bring to a boil.
Once it boils, stir in the frozen spinach and cook until heated through.
Season with salt and pepper to taste.
Notes / Tips / Wine Advice:
Serving Tip:Serve as a side dish with roasted meats or alongside Twice-Baked Potatoes for a comforting and satisfying meal.Wine Advice:A light and crisp white wine such as Chardonnay complements the richness of the creamed spinach.
This creamy, savory corn dish is taken to the next level with garlic, onions, and sweet red bell peppers—perfect for pairing with your favorite comfort foods.
1½cups355 ml unsweetened soy or other nondairy milk
1cup160 g diced onion
Salt and pepperto taste
Instructies
Add the nondairy butter to a pot and melt over medium heat.
Add the diced onion and minced garlic, reduce the heat to low, cover, and cook for 12 to 15 minutes until the onions are translucent, fragrant, and beginning to brown.
Stir in the flour and cook until fully incorporated.
Gradually add the nondairy milk, stirring until smooth.
Increase the heat to medium-high and bring the mixture to a boil.
Once it boils, stir in the corn and red bell pepper.
Cook until everything is heated through.
Season with salt and pepper to taste.
Notes / Tips / Wine Advice:
Serving Tip:Serve as a delicious side dish with roasted meats or a hearty autumn stew.Wine Advice:A crisp white wine like Sauvignon Blanc pairs nicely with the richness of the creamed corn and the freshness of the bell peppers.
Sweet mandarin oranges and spicy red pepper flakes come together to elevate this easy and flavorful edamame dish, a perfect side for any Asian-inspired meal.
1can15 ounces, or 425 g mandarin oranges in light syrup
1pound455 g shelled edamame
¼cup60 ml soy sauce or tamari
¼cup60 ml extra-virgin olive oil
1red bell peppercored, seeded, and diced
Instructies
Add all the ingredients to a pot and bring to a boil.
Reduce the heat to a simmer and cook, uncovered, for 20 minutes, or until the edamame is fork-tender.
Notes / Tips / Wine Advice:
Serving Tip:Serve as a side dish with Asian-inspired main courses, such as Thai tofu or vegetable stir-fry.Wine Advice:A crisp, slightly sweet white wine like Riesling pairs well with the sweet and spicy notes of this dish.
These roasted Brussels sprouts with a tangy garlic and mustard marinade are so flavorful that even the most skeptical will fall in love with them! Packed with nutrients and perfect for autumn meals.
Baking sheet, Mixing bowl, Parchment paper or Aluminum foil
Ingrediënten
1pound455 g Brussels sprouts
2tablespoons30 g minced garlic
¼cup84 g agave nectar
2tablespoons30 g stone-ground mustard
¼cup60 ml extra-virgin olive oil
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
Line a rimmed baking sheet with parchment paper or aluminum foil.
In a mixing bowl, whisk together the olive oil, agave nectar, mustard, and garlic.
Add the Brussels sprouts to the bowl and toss to coat evenly.
Spread the Brussels sprouts in a single layer on the prepared baking sheet.
Bake for 30 minutes, or until the Brussels sprouts are fork-tender and golden.
Notes / Tips / Wine Advice:
Serving Tip:Pair with roasted meats or serve as a stand-alone side dish for a satisfying autumn meal.Wine Advice:A crisp white wine like Chardonnay complements the mustard and garlic flavors of the Brussels sprouts beautifully.
