Baking dish (9 × 13-inch / 23 × 33-cm), Large pot, Medium bowl, Potato masher, Strainer
Ingrediënten
For the potatoes:
½teaspoonground cumin
½teaspoonground coriander
½teaspoongarlic powder
½cup120 g nondairy sour cream
½cup32 g chopped scallion
2pounds910 g russet potatoes, peeled
2tablespoons28 g nondairy butter
For the crust:
½cup120 ml canola oil
½teaspoonchili powder
1cup235 ml veggie broth
2cups228 g masa harina
For the filling:
1¼cups280 g enchilada sauce
1recipeMexiMeat
Garnishes (optional):
Avocado
Fresh cilantro
Salsa
Sour cream
Instructies
Preheat the oven to 375°F (190°C) and grease a 9 × 13-inch (23 × 33-cm) casserole dish.
In a large pot, boil the potatoes in enough water to cover.
Cook until fork-tender, then strain and return to the pot.
Add sour cream, butter, cumin, coriander, and garlic powder to the potatoes.
Mash until smooth, then stir in the scallions.
Set aside.
In a medium bowl, mix masa harina, veggie broth, canola oil, and chili powder until combined.
Press evenly into the greased casserole dish.
Spread the MexiMeat evenly over the crust.
Pour the enchilada sauce over the MexiMeat.
Spread the mashed potatoes evenly over the top.
Bake for 25 to 30 minutes.
Let stand for 5 minutes before serving.
Garnish with sour cream, salsa, avocado, and fresh cilantro if desired.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of black beans or a fresh green salad for a balanced meal.Wine Advice:A medium-bodied Zinfandel or a fruity Malbec pairs well with the rich flavors of this dish.
6ounces168 g extra-firm tofu, drained, pressed, and crumbled
6ounces168 g plain soy tempeh, crumbled
2tablespoons8 g dried hijiki seaweed
2tablespoons16 g all-purpose flour
1teaspoongarlic powder
1teaspoonOld Bay seasoning
1teaspoononion powder
1teaspoonpaprika
¼teaspoonblack pepper
Instructies
Preheat the oven to 400°F (200°C, or gas mark 6).
Cook the pasta in salted water according to package directions.
Reserve 1 cup (235 ml) of boiling water before straining the pasta.
Return the pasta to the pot.
Add the dried hijiki to the reserved cup of boiling water.
Cover and let it reconstitute for about 10 minutes.
Combine the hijiki (with its soaking water), tofu, tempeh, peas, corn, butter, milk, nutritional yeast, flour, garlic powder, onion powder, Old Bay seasoning, paprika, and black pepper with the pasta.
Mix well.
Transfer the mixture to an 8-inch (20-cm) square baking dish and top with the panko bread crumbs.
Bake for 20 to 25 minutes, or until the bread crumbs begin to brown.
Serve warm and enjoy!
Notes / Tips / Wine Advice:
Serving Tip:This casserole pairs well with a crisp green salad and a squeeze of fresh lemon for added brightness.Wine Advice:A light and zesty Sauvignon Blanc complements the oceanic notes from the hijiki seaweed.
This easy-to-make Enchilada Casserole is a hearty, flavorful dish that’s ready in less than an hour. It’s a perfect meal to throw together for a busy night.
8 to 10slicesjarred nacho-style jalapeño slicesoptional
Nondairy sour creamfor garnish (optional)
Chopped scallionfor garnish (optional)
Instructies
Preheat the oven to 400°F (200°C, or gas mark 6).
Spray a glass 8-inch square baking dish with nonstick spray.
Begin layering the casserole: Start with a single layer of tortillas on the bottom.
Cut tortillas into strips (2 to 3 inches wide) if needed for easy layering.
Add about ¼ cup (60 ml) of enchilada sauce, followed by another layer of tortillas.
Layer the chorizo crumbles, onion, and another set of tortillas, then more sauce and cheese.
Repeat the layering, finishing with a whole tortilla on top.
Top the final tortilla with a bit more sauce, cheese, olives, and jalapeños (if using).
Bake for 20 to 25 minutes, or until the cheese begins to brown.
Remove from the oven and let sit for about 10 minutes before cutting and serving.
Garnish with sour cream and scallions, if desired.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of fresh guacamole or a simple green salad for added texture and flavor.Wine Advice:A refreshing, crisp white wine like a Sauvignon Blanc complements the spicy and cheesy flavors of this casserole.
This flavorful, protein-packed Tempeh Spinach Rustic Pie is surprisingly easy to prepare and will impress guests when served with a side of arugula and orange salad.
½cup120 ml freshly squeezed orange juice (from about 2 oranges)
2tablespoons40 g all-fruit orange marmalade
1tablespoon15 ml toasted sesame oil
2tablespoons30 ml soy sauce
3clovesgarlicgrated
½teaspoonred pepper flakesoptional
2teaspoonsground ginger
8ounces227 g tempeh, crumbled
1tablespoon15 ml peanut oil
2cups380 g frozen chopped spinach
For the crust:
3tablespoons48 g tahini
¼teaspoonfine sea salt
1¼cups150 g light spelt flour
¼cupplus 1 tablespoon75 ml freshly squeezed orange juice (from about 1 orange)
Instructies
To make the filling:
In a medium-size bowl, whisk together the zest, juice, marmalade, sesame oil, soy sauce, garlic, red pepper flakes (if using), and ginger.
Stir in the crumbled tempeh.
Marinate the tempeh mixture in the fridge for 30 minutes, stirring once halfway through.
Heat the peanut oil in a large-size saucepan.
Cook the marinated tempeh, along with the marinade, over medium heat until it browns, about 8 minutes.
Add the spinach and cook until heated through, about 5 minutes.
Remove from heat.
Preheat the oven to 375°F (190°C, or gas mark 5).
Line a rimless baking sheet with parchment paper or a silicone baking mat.
To make the crust:
In a stand mixer or food processor, combine the tahini, sea salt, and flour.
Add the orange juice, 1 tablespoon at a time, until a dough forms.
Shape into a disk.
Roll out the dough to approximately 11 × 10 inches (28 × 25 cm), a little over 1/8 inch (3 mm) thick.
Transfer the dough to the prepared baking sheet.
Place the filling on top of the prepared crust, leaving about 1 inch (2.
5 cm) from the edges, as the filling will pile up high.
Level the filling and fold the edges of the pie crust up to form a wall, leaving some filling visible.
Bake for 25 to 30 minutes, or until the top of the crust is golden brown.
Let stand for 10 minutes before slicing and serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve this hearty pie with a simple salad of arugula and orange slices, drizzled with extra-virgin olive oil and white balsamic vinegar.Wine Advice:A crisp and refreshing white wine like Chardonnay or Pinot Grigio pairs well with this flavorful, savory pie.
Rich and full of warmth, this curry cashew tofu bake is comfort food at its finest. Perfect with a topping of garlic and sage cashew cream sauce for extra flavor.
12ounces340 g extra-firm tofu, drained, pressed, and crumbled
2tablespoons16 g cornstarch
2tablespoons30 ml water
Nonstick cooking sprayoptional
2cups250 g all-purpose flour
2tablespoons16 g vegetable broth powder
1tablespoon8 g garlic powder
Salt and pepperto taste
1tablespoon15 ml coconut oil (or other vegetable oil)
1can15 ounces, or 425 g garbanzo beans, drained and rinsed
1yellow or white oniondiced
4clovesgarlicminced
¼cup35 g ground raw cashews
¼cup30 g nutritional yeast
¼teaspoonpaprika
Instructies
In a large-size skillet, bring the coconut milk and curry powder to a boil.
Reduce to a simmer.
Add the mushrooms and crumbled tofu.
Cover and simmer for about 15 minutes, then uncover and cook for another 10 minutes.
Slowly add the cornstarch slurry, mix well, and cook for 3 to 5 more minutes, or until thickened.
Remove from the heat, and let cool.
Preheat the oven to 350°F (180°C, or gas mark 4).
Prepare an 8-inch square casserole dish, either by lightly oiling or by spraying lightly with nonstick spray.
In a mixing bowl, mix together the flour, veggie broth powder, garlic powder, salt, and pepper.
Add the flour mixture to the coconut curry tofu mixture and knead together until a sticky dough forms.
Set aside.
In a skillet, heat the oil and sauté the beans, onion, and garlic for 5 to 7 minutes, or until just beginning to brown.
Spread the dough in the bottom of the dish, pressing into the corners.
Layer the bean and onion mixture on top of the dough.
Sprinkle the ground cashews all over the top, then the nutritional yeast, and finally, the paprika.
Bake, covered with foil, for 20 to 25 minutes, then uncover and bake for an additional 10 minutes to brown the top.
Remove from the oven, and let cool for about 10 minutes before serving.
Notes / Tips / Wine Advice:
Serving Tip:For an extra creamy touch, top with Garlic and Sage Cashew Cream Sauce (recipe on page 296).Wine Advice:A light, crisp white wine such as Sauvignon Blanc pairs well with the curry flavors in this dish.
Small-size bowl, Large-size bowl, Large-size saucepan, Rolling pin, Baking sheet, Parchment paper or silicone baking mat
Ingrediënten
For the crust:
¼cup60 ml water, heated to 100°F (38°C)
1¼teaspoonsactive dry yeast
1tablespoon21 g agave nectar
2½cups300 g bread flour, plus more for dusting
1teaspoonfine sea salt
½cup120 g salsa, store-bought or homemade (page 83)
1tablespoonplus ½ teaspoon18 ml canola oil, divided
For the filling:
1teaspooncanola oil
6ounces170 g store-bought soy chorizo or 1 recipe Seitan Chorizo Crumbles (page 209)
2clovesgarlicgrated
¼cup40 g chopped white onion
2teaspoonsground cumin
1cup90 g frozen corn
1cup90 g frozen green peas
1cup240 g salsa, store-bought or homemade (page 81)
Drizzle of hot saucesuch as Tabasco, for serving
Instructies
To make the crust:
In a small-size bowl, combine the water, yeast, and agave.
Let proof for about 10 minutes, until it foams and bubbles.
If it doesn’t foam, start over with fresh yeast.
In a large-size bowl, stir together the flour, salt, salsa, and 1 tablespoon (15 ml) of the oil.
Stir the proofed yeast into the flour mixture.
Transfer to a lightly floured surface and knead for 8 to 10 minutes, until the dough is smooth and pliable.
Add more flour if the dough is too sticky.
Shape into a ball.
Lightly coat a large-size bowl with the remaining ½ teaspoon oil.
Turn the dough to coat, cover, and let rise for 90 minutes, until doubled in size.
To make the filling:
In a large-size saucepan, heat the oil.
Crumble the soy chorizo into the pan, and add the garlic, onion, and cumin.
Cook over medium heat for about 4 minutes, until lightly browned.
Add the corn, peas, and salsa.
Simmer for 6 minutes.
Preheat the oven to 375°F (190°C, or gas mark 5).
Line a baking sheet with parchment paper or a silicone baking mat, such as Silpat.
Punch down the dough, and roll it out into an 8 × 10-inch (20 × 25-cm) rectangle directly on the parchment or Silpat.
Spread the filling evenly on top; let rest for at least 20 minutes while the oven preheats.
Bake for 24 minutes, or until the edges of the crust are golden brown.
Drizzle with hot sauce, if desired, upon serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of avocado or a simple mixed green salad for a more filling meal.Wine Advice:Pair with a chilled, crisp white wine like a Sauvignon Blanc or a light red like a Pinot Noir for a balanced meal.
A delicious, hearty lentil filling with fragrant spices and a rich tahini crust. This tart is perfect for any occasion and packs plenty of flavor and fiber!
Stand mixer or food processor, Pie plate (8 inches), Medium-size saucepan, Large-size saucepan, Spatula
Ingrediënten
For the crust:
3tablespoons48 g tahini
¼teaspoonfine sea salt
1¼cups150 g light spelt flour
¼cupplus 1 tablespoon75 ml water
For the filling:
4cups940 ml water
1cup192 g uncooked brown or red lentils
1tablespoon15 ml extra-virgin olive oil
1red bell pepperfinely diced
¼cup40 g finely chopped red onion
2clovesgarlicgrated or finely minced
½teaspoonground black or white pepperto taste
1teaspooncoarse sea salt
2teaspoonsgaram masalastore-bought or homemade (page 305)
1teaspoonground cumin
¼teaspooncayenne pepperto taste
½teaspoonturmeric
½teaspoonground coriander
½cup123 g tomato sauce
1tablespoon17 g tomato paste
1tablespoon21 g agave nectar
Instructies
Preheat the oven to 375°F (190°C, or gas mark 5).
Lightly coat an 8-inch (20-cm) pie plate with nonstick spray.
To make the crust:
In a stand mixer or food processor, combine the tahini, salt, and flour.
Add the water, 1 tablespoon (15 ml) at a time, until a dough forms.
Shape into a disk.
Roll out the crust and transfer it to the prepared pie plate.
Lightly prick the crust across the bottom to prevent air bubbles.
Set aside.
To make the filling:
Bring the water to a boil in a medium-size saucepan.
Add the lentils and cook for 25 minutes if using brown lentils, 15 minutes if using red lentils, or until tender to preference.
Drain and set aside.
In a large-size saucepan, heat the oil over medium-high heat.
Cook the bell pepper, onion, and garlic for 4 minutes, or until tender.
Stir in the black pepper, salt, garam masala, cumin, cayenne, turmeric, and coriander.
Cook for 1 minute, or until fragrant.
Stir in the tomato sauce, tomato paste, agave, and cooked lentils.
Lower the heat, cover with a lid, and let simmer for 5 minutes.
Pour the lentil filling into the prepared crust and level the top with a spatula.
Bake for 40 minutes, or until the edges of the crust are golden and the filling is set.
Let stand for 15 minutes before slicing and serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a fresh mixed green salad and a light vinaigrette dressing for a complete and balanced meal.Wine Advice:Pair with a crisp, dry white wine such as Sauvignon Blanc or a light red like Pinot Noir for a balanced flavor experience.
1teaspoonevaporated cane juice or granulated sugar
½cup120 ml water, heated to 100°F (38°C)
1cup120 g whole wheat pastry flour
1cup125 g all-purpose flour
2tablespoons16 g onion powder
1tablespoon2 g dried basil
½teaspoonsalt
½teaspoonfreshly cracked pepper
Olive oilfor coating
For the potatoes:
1pound455 g potatoes
Nonstick cooking spray
For the onions:
2tablespoons30 ml extra-virgin olive oil
1large-size red onionsliced into rings
Pinchsalt
¼cup60 ml balsamic vinegar
2tablespoons30 g minced garlic
2tablespoons30 ml extra-virgin olive oil
For the béchamel sauce:
[Refer to page 298 for recipe]
Instructies
To make the focaccia:
Mix together the yeast, cane juice, and warm water in a medium-size bowl.
Let proof for about 10 minutes; it should foam and bubble up.
If it doesn’t, start over again because your yeast might not be fresh.
In a large-size bowl, combine the flours, onion powder, basil, salt, and pepper.
Add the yeast mixture and begin to knead.
If the dough is too dry, add more water, 1 tablespoon (15 ml) at a time, until you can incorporate all of the flour.
Knead for about 5 minutes, until you get a soft, elastic, uniform dough ball.
Lightly coat the ball with oil, cover lightly with plastic wrap, and let rise for 45 minutes to 1 hour.
To make the potatoes: Use your preferred type of potatoes, and slice them as thin as possible (using a mandolin or a sharp knife).
Rinse the sliced potatoes in cold water to prevent discoloration.
Preheat the oven to 350°F (180°C, or gas mark 4) and prepare a glass 9 × 13-inch (23 × 33-cm) baking dish by lightly greasing or spraying with nonstick cooking spray.
To make the onions: In a large-size frying pan, heat the oil over medium heat.
Add the onion and salt and sauté until translucent and beginning to brown, 5 to 7 minutes.
Add the vinegar and continue to cook for 2 to 3 more minutes, tossing to coat.
Remove from the heat.
Punch down the dough.
Press the dough into the baking dish, making sure you get it into the corners, and create dimples in the surface with your fingers.
Using a fork, poke holes all over the surface of the dough.
Spread the minced garlic over the dough, then drizzle with olive oil.
Layer the potatoes on top to cover completely, and spread the béchamel sauce all over the potatoes.
Top with the balsamic caramelized onions.
Bake for 1 hour, or until the potatoes are fork-tender and the edges of the focaccia are beginning to brown.
Let cool before slicing and serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve this focaccia with a side salad or as part of a Mediterranean meal. It pairs wonderfully with a light soup.Wine Advice:A medium-bodied red wine, like a Pinot Noir or Sangiovese, complements the tangy balsamic onions and rich béchamel.
Large bowl, Small bowl, Baking sheet, Parchment paper or Silpat, Food processor or grinder, Rolling pin
Ingrediënten
For the crust:
½cup128 g sweet potato purée, at room temperature
¼cup60 ml water, heated to 100°F (38°C)
2tablespoons30 ml canola oil, plus more for coating
1tablespoon21 g agave nectar
1cup120 g white whole wheat flour or regular whole wheat flour, plus more for dusting
¾cup90 g light spelt flour
1teaspoondried sage
1teaspooncayenne pepper
1teaspoonground nutmeg
1teaspoonfine sea salt
1teaspoonbread machine yeast
For the caramelized onions:
3tablespoons45 ml peanut oil
2red onionscut into rings, then into half-moons
2shallotsthinly sliced
4clovesgarlicgrated
½teaspooncoarse sea saltto taste
For the Parmesan-like sprinkles:
2tablespoons16 g roasted, salted sunflower seeds
2tablespoons18 g sesame seeds
2tablespoons16 g nutritional yeast
½teaspooncoarse sea salt
1teaspoondried sage
Instructies
To make the crust: In a medium-size bowl, combine the sweet potato purée, water, oil, and agave nectar.
In a large-size bowl, combine the flours, sage, cayenne pepper, nutmeg, salt, and yeast.
Stir the flour mixture into the sweet potato mixture.
Transfer to a lightly floured surface and knead for 8 to 10 minutes, or until the dough is smooth and pliable, adding more flour if the dough is too wet.
Shape into a ball.
Lightly coat a large-size bowl with oil, add the dough, and turn to coat.
Cover tightly with plastic wrap, and let rise until doubled, 60 to 90 minutes.
To make the onions: In a large-size, shallow saucepan, combine the peanut oil, onions, shallots, garlic, and salt.
Cook over medium-low heat for about 20 minutes, or until the onions are caramelized and brown.
Set aside.
To make the sprinkles: Place all the sprinkle ingredients in a coffee grinder or food processor.
Blend until pulverized into a fine powder.
Set aside.
Preheat the oven to 400°F (200°C, or gas mark 6).
Punch down the dough, and roll it into an 8 × 10-inch (20 × 25-cm) rectangle directly on a piece of parchment paper or a Silpat.
Sprinkle the caramelized onions on top of the dough, followed by the sprinkles, to taste.
Bake for 18 minutes, or until the edges of the crust are golden brown.
Serve with a nice salad of mixed greens.
Notes / Tips / Wine Advice:
Serving Tip:Pair this tart with a crisp green salad or serve as a centerpiece at your next holiday meal.Wine Advice:A light, dry white wine such as Chardonnay or Sauvignon Blanc complements the rich flavors of the caramelized onions and sweet potato crust.
1tablespoon2 g dried parsley or 3 tablespoons (12 g) fresh
1teaspoonyellow curry powder
2cups470 ml water, salted to taste
¼cup60 ml extra-virgin olive oil
Salt and pepperto taste
Instructies
Bring the salted water to a boil.
Add the couscous, reduce to a simmer, cover, and cook for 8 to 10 minutes, stirring often to prevent scorching, until the water is absorbed.
Fluff with a fork.
Stir in the olive oil, currants, cashews, parsley, curry powder, salt, and pepper.
Serve warm.
Notes / Tips / Wine Advice:
Serving Tip:This couscous pairs well with grilled vegetables or a light protein like chickpeas or tofu.Wine Advice:A dry white wine, such as Sauvignon Blanc, complements the curry and nutty flavors in this dish.