¼cup60 ml canola or other vegetable oil for stir-frying, divided
1cup67 g green peas
½cup54 g shredded carrot
½cup68 g yellow corn kernels
½cup35 g thinly sliced button mushrooms
½cup60 g chopped celery
4ounces112 g extra-firm tofu, chopped into small cubes (optional)
1teaspoonsalt
½teaspoonground aniseed or fennel
1teaspoonChinese five-spice powderstore-bought or homemade
4cups630 g fully cooked long grain white rice, preferably cold
2tablespoons30 ml soy sauce or tamari
½cup60 g chopped scallion
Instructies
In a wok or very large frying pan, heat 2 tablespoons (30 ml) of the oil over high heat.
Add the peas, carrot, corn, mushrooms, celery, and tofu (if using).
Stir in the salt, aniseed, and five-spice powder.
Stir-fry for about 2 minutes.
Remove the vegetables from the wok and set aside.
Heat the remaining 2 tablespoons (30 ml) oil, and stir-fry the rice for about 2 minutes.
Add the soy sauce, cooked vegetable mixture, and scallion, then toss and cook for 2 more minutes.
Remove from the heat and serve hot.
Notes / Tips / Wine Advice:
Serving Tip:Serve this alongside a main course like tofu stir-fry, spring rolls, or a fresh green salad for a complete meal.Wine Advice:A light white wine, such as Pinot Grigio or Riesling, pairs well with the delicate flavors of this fried rice.
Add the coconut milk, water, and uncooked rice to a saucepan or pot with a tight-fitting lid and bring to a boil.
Immediately reduce the heat to low, cover, and simmer for 20 minutes, or until most of the moisture has been absorbed.
Try not to remove the lid while simmering.
Remove from the heat, uncover, and stir in the lime juice, salt, and cilantro leaves.
Fold in the raw sugar snap peas and serve warm or cold.
Notes / Tips / Wine Advice:
Serving Tip:This dish pairs wonderfully with Thai curries or grilled vegetables, and it can also be enjoyed as a light lunch or side.Wine Advice:A crisp white wine, like a Sauvignon Blanc or a light Riesling, would pair well with the coconut and lime flavors.
1can15 ounces, or 425 g red beans, drained but not rinsed
Instructies
In a saucepan or pot with a tight-fitting lid, heat the oil over medium heat.
Add the bell pepper, onion, celery, and salt.
Cover and cook for about 15 minutes, or until very fragrant and reduced in volume by almost half.
The onions should look translucent and the vegetables slightly browned.
Add the broth and soy sauce and deglaze the pot.
Bring to a boil.
Add the rice, return to a boil, and then reduce to a simmer.
Cover and simmer for about 20 minutes, or until most of the moisture has been absorbed.
Stir in the beans, heat through, and enjoy!
Notes / Tips / Wine Advice:
Serving Tip:Pair this with Red Jambalaya or any hearty Southern dish for a full, flavorful meal.Wine Advice:A slightly spicy red wine like Zinfandel or a dry white like Sauvignon Blanc would balance the flavors well.
¼cupplus 1 tablespoon75 ml extra-virgin olive oil, divided
2cups368 g uncooked long grain rice (brown or white)
2cups470 ml water
1cup160 g uncooked orzo
2tablespoons30 g minced garlic
10 to 15fresh basil leavestightly packed, then cut into a chiffonade
½cup60 g toasted pine nuts
¼cup60 ml balsamic vinegar
6 to 8sun-dried tomatoes packed in oilchopped
Salt and pepperto taste
Instructies
Bring the broth to a boil in a medium-size pot.
Add 1 tablespoon (15 ml) of the olive oil and the rice.
Reduce to a simmer, cover, and simmer for 20 to 30 minutes.
Add the water, return to a boil, add the orzo, cover, and boil for about 7 more minutes.
Uncover and let stand until all the moisture has been absorbed, 5 to 10 minutes.
Mix in the garlic, basil, pine nuts, vinegar, remaining ¼ cup oil, sun-dried tomatoes, salt, and pepper and serve.
Notes / Tips / Wine Advice:
Serving Tip:This pilaf is perfect for potlucks and can be served hot or cold. Pair with a simple green salad for a complete meal.Wine Advice:A dry white wine like Pinot Grigio or Sauvignon Blanc would be a great pairing with the balsamic flavors.
1large-size eggplantpeeled and cut into thin, bite-size pieces
1teaspooncoarse sea salt
2clovesgarlicgrated
¼cup40 g chopped shallot
1tablespoon6 g grated gingerroot
1teaspoongaram masalastore-bought or homemade
1teaspoonground cumin
¼teaspooncayenne pepperto taste
½cup96 g uncooked red lentils, rinsed
½cup93 g uncooked long grain white rice, rinsed
2½cups590 ml water
1tablespoon15 ml tamari or soy sauce
2tablespoons30 g tamarind paste
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of steamed greens such as kale, spinach, or broccoli for added texture and nutrients.Wine Advice:A medium-bodied red wine, like Merlot or a Grenache, would complement the spices and richness of this dish.
1can15 ounces, or 425 g cooked cannellini beans, drained and rinsed
⅓cup33 g pecan halves, broken in half
2tablespoons28 g nondairy butter
2cups178 g chopped leeks (about 2 leeks)
1large-size tomatochopped
4fresh basil leavescut into a chiffonade
1tablespoon15 ml vegan Worcestershire sauce
1tablespoon15 ml fresh lemon juice (optional)
Instructies
Place the oil, garlic, and both types of rice in a large-size saucepan.
Toast for a couple of minutes over medium-high heat, until fragrant.
Add the water and ½ teaspoon of the salt, bring to a boil, cover, and let simmer for about 45 minutes, or until the water is absorbed and the rice is tender.
Add the beans and pecans; heat for a minute or two.
Set aside.
In a separate large-size skillet, melt the nondairy butter; add the leeks and remaining ½ teaspoon salt.
Cook for 5 minutes, or until the leeks are wilted.
Add the tomato, basil, and Worcestershire.
Let cook for 2 to 3 more minutes, then pour onto the rice, beans, and pecans.
Stir and heat through.
Sprinkle with the lemon juice, if desired, before serving.
Notes / Tips / Wine Advice:
Serving Tip:This rice medley can be served as a main course or paired with a light salad for a complete meal.Wine Advice:A light red wine such as Pinot Noir or a dry white like Chardonnay would pair well with this flavorful dish.
¼ to ½teaspoonground black pepper or cayenne pepperto taste
1teaspoonturmeric
1clovegarlicgrated
1teaspoongrated gingerroot
½teaspoonground cumin
½cup80 g mix of chopped dried dates, cherries, and raisins
Handfultoasted slivered almonds
Handfulchopped fresh parsley
1carrotpeeled, washed, and grated
Instructies
Fill a medium-size saucepan with water and bring to a boil.
Add the quinoa and cook, uncovered, over medium-high heat for 10 minutes.
Drain and set aside, fluffing with a fork every now and then to let the steam escape and prevent further cooking.
In a large-size bowl, whisk together the oil, lemon juice, salt, pepper, turmeric, garlic, ginger, and cumin.
Stir in the quinoa and dried fruit.
Decorate with the almonds, parsley, and carrot.
Notes / Tips / Wine Advice:
Serving Tip:Serve warm as a side dish or chilled as a salad with fresh greens and a protein like Crispy Tofu Fries for extra crunch.Wine Advice:Pair with a crisp, citrusy white wine like Sauvignon Blanc or a light, floral Riesling.
A nutritious and delicious pasta dish featuring kale pesto, creamy nondairy cheese, and a boost of flavor from sesame seeds and nutritional yeast. Ready in under 30 minutes!
2cups220 g whole wheat elbow macaroni (or gluten-free alternative)
2tablespoons16 g nutritional yeast
2tablespoons16 g sesame seeds
¼cup60 g nondairy cream cheese
1recipeKale Pesto
2tablespoons30 ml reserved pasta water
Instructies
Cook the pasta in a medium saucepan according to package directions, aiming for the lowest cooking time.
Reserve 2 tablespoons of pasta water, then drain the pasta and set aside.
In the same saucepan, stir in the kale pesto, cream cheese, sesame seeds, nutritional yeast, black pepper, and reserved pasta water.
Return the pasta to the saucepan and let simmer for 5 minutes, allowing the kale to cook slightly and the flavors to meld.
Serve warm and enjoy!
Notes / Tips / Wine Advice:
Serving Tip:Top with extra sesame seeds or a sprinkle of crushed red pepper for added texture and spice.Wine Advice:Pair with a crisp Sauvignon Blanc or a light Pinot Grigio.
A rich and flavorful twist on traditional mashed potatoes, this adult-only dish combines sweet potatoes, whiskey, and toasted pecans for a decadent side.
Peel the sweet potatoes and red or russet potatoes.
Boil them in a large pot until fork-tender, then drain.
Add the brown sugar, maple syrup, butter, sour cream, whiskey, cinnamon, and salt.
Mash until smooth, leaving some lumps if desired.
Fold in the toasted pecans and serve warm.
Notes / Tips / Wine Advice:
Serving Tip:Serve warm as a side dish for holiday dinners or special occasions.Wine Advice:Pair with a full-bodied red wine, such as Zinfandel or a rich Shiraz.
If using frozen spinach, cook according to package instructions.
If using fresh, cook in a large pot until reduced to about 3 cups.
Drain and set aside.
Drain the potatoes and return them to the pot.
Add the spinach, mustard, sour cream, butter, salt, and pepper.
Mash until the desired consistency is reached.
Notes / Tips / Wine Advice:
Serving Tip:Serve warm as a side dish to roasted vegetables or grilled plant-based protein.Wine Advice:A crisp Sauvignon Blanc or a light Pinot Noir complements the mustard and spinach flavors well.
