This refreshing Raw Kale Salad is packed with nutrients and flavor. A tangy sesame dressing and overnight marination tenderize the kale, making it a perfect light side dish or healthy snack.
12ounces340 g kale, stems and ribs removed, torn into small pieces, thoroughly cleaned, and spun dry
1½tablespoons12 g sesame seeds (optional)
Instructies
In a large bowl, combine the rice vinegar, sesame oil, garlic, ginger, lemon zest, salt, and pepper.
Add the prepared kale to the bowl and toss until thoroughly coated with the dressing.
Cover the bowl with a lid and refrigerate overnight to allow the kale to tenderize.
When ready to serve, sprinkle the sesame seeds on top if desired.
Notes / Tips / Wine Advice:
Serving Tip:For added crunch, pair with roasted nuts or serve alongside grilled tofu or other plant-based proteins.Wine Advice:Pair with a light, crisp white wine like Pinot Grigio or a refreshing sparkling wine.
A vibrant quinoa salad with fresh cucumber, tomatoes, parsley, hazelnuts, and figs, tossed in a citrusy vinaigrette for a perfect light meal or side dish.
If desired, sprinkle ½ teaspoon of salt over the cucumber slices, place them in a colander, and let sit for 1 hour to draw out excess liquid.
Rinse and drain well.
In a medium-size saucepan, bring the water to a boil.
Add the quinoa and cook over medium heat for 10 minutes, or until the quinoa’s tails pop up.
Drain and set aside to cool.
In a large mixing bowl, combine the scallions, garlic, cucumber, tomatoes, parsley, hazelnuts, figs, olive oil, vinegar, lemon juice, orange zest, sage, celery seeds, marjoram, nutritional yeast (if using), black pepper, and salt.
Gently stir in the cooled quinoa until evenly combined.
Serve chilled for best flavor.
Notes / Tips / Wine Advice:
Serving Tip:Serve as a light main dish or a side at barbecues or picnics. Garnish with extra parsley or orange zest for a fresh presentation.Wine Advice:Pair with a crisp Sauvignon Blanc or a light Rosé to complement the citrus and fig notes.
In a mixing bowl, combine the cucumber, cilantro, and rice vinegar.
Season with salt and pepper to taste.
Serve immediately at room temperature or chill before serving for a refreshing twist.
Notes / Tips / Wine Advice:
Serving Tip:Serve as a side dish, relish, or mix with cold rice or quinoa for a quick, healthy lunch.Wine Advice:Pair with a crisp white wine like Pinot Grigio or a light Sauvignon Blanc to balance the tangy flavors.
1English cucumbercut in half lengthwise and finely sliced into half-moons
1½teaspoonspoppy seeds
1½teaspoonssesame seeds
2tablespoons12 g finely chopped scallion (optional)
½teaspoonfine sea saltto taste
Instructies
In a large saucepan, heat the toasted sesame oil over medium heat.
Add the grated ginger and garlic, cooking until fragrant (about 1-2 minutes).
Stir in the tamarind paste, rice vinegar, and water.
Continue stirring until the tamarind is fully dissolved.
Add the shredded carrots to the saucepan and cook for 2 minutes, allowing them to slightly soften and absorb the sauce.
In a large mixing bowl, combine the sliced cucumber half-moons with the cooked carrots and sauce mixture.
Toss until well combined.
Sprinkle the poppy seeds, sesame seeds, chopped scallion (if using), and fine sea salt over the salad.
Toss gently.
Chill the salad in the refrigerator for 1 hour to enhance the flavors.
Stir before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve chilled as a refreshing side dish or pair with a light protein like tofu or grilled fish.Wine Advice:Pair with a dry Sauvignon Blanc or a light rosé to complement the fresh and tangy flavors.
12ounces340 g kale, stems and ribs removed, torn into small pieces, cleaned, and thoroughly spun dry
1tablespoon15 ml extra-virgin olive oil
1tablespoon15 ml white balsamic or apple cider vinegar
1tablespoon8 g nutritional yeast
Pinchfine sea salt
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
In a large mixing bowl, toss the prepared kale with olive oil, vinegar, nutritional yeast, and a pinch of sea salt until evenly coated.
Spread the kale pieces evenly across two rimmed baking sheets in a single layer.
Avoid overlapping for even crisping.
Bake for 10 minutes, then check on the kale.
If it hasn’t crisped, increase the oven temperature to 375°F (190°C, or gas mark 5) and bake for an additional 10 minutes, checking frequently to prevent burning.
Once crispy, remove from the oven and let cool for a few minutes before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve these crispy kale chips on their own as a light snack or as a crunchy topping for soups, salads, or casseroles.Wine Advice:Pair with a light Pinot Grigio or a dry Riesling for a refreshing combination.
Not quite tamales, these bite-sized Southwestern tamalliettas are packed with corn, black beans, and chipotle flavors. Perfect for entertaining or snacking!
⅓cup80 g nondairy sour cream, store-bought or homemade
½cup125 g yellow corn
½cup125 g black beans
¼cup16 g fresh chopped cilantro
1avocadosliced
2chipotle peppers in adobo saucediced
½teaspooncumin
Salt and pepperto taste
Instructies
Preheat the oven to 400°F (200°C, or gas mark 6).
Line a baking sheet with parchment paper, a silicone baking mat, or spray with nonstick cooking spray.
In a large mixing bowl, combine all ingredients (masa harina, oil, broth, sour cream, corn, black beans, cilantro, avocado, chipotle peppers, cumin, salt, and pepper).
Mix thoroughly using your hands until well incorporated.
Roll approximately 2 tablespoons of the mixture into a ball and place on the prepared baking sheet.
Repeat with the remaining mixture to create about 24 balls.
Bake for 15 to 20 minutes, until golden brown.
Allow to rest for 5 minutes before serving.
Notes / Tips / Wine Advice:
Serving Tip:Serve warm with Chipotle Ranch Dressing or your favorite dipping sauce. Garnish with extra cilantro for a festive presentation.Wine Advice:Pair with a light and crisp Sauvignon Blanc or a citrusy Rosé to balance the smoky and spicy flavors.
Fresh, vibrant, and healthy avocado spring rolls filled with spinach, cucumber, shredded carrots, and rice noodles. Dip them in sweet and sour sauce for the perfect appetizer or snack!
6ounces168 g prepared maifun noodles (rice stick noodles)
Instructies
Prepare a workstation on a large, flat surface near the stove.
Set up a shallow pan of hot (but not boiling) water.
Lay out all ingredients, including the rice wrappers, spinach, cucumber matchsticks, avocado slices, shredded carrots, and prepared noodles.
Place a damp dish towel on your flat surface to prevent sticking.
Submerge one rice wrapper in the hot water for about 10 seconds, until soft and pliable.
Carefully lay it flat on the damp dish towel.
Add about 5 spinach leaves to the center of the wrapper.
Layer a small amount of cucumber, avocado, carrots, and a handful of noodles on top.
Fold in the sides of the wrapper and roll it up tightly like a burrito.
Repeat with the remaining 11 wrappers.
Serve immediately with Sweet and Sour Sauce or your preferred dipping sauce.
Notes / Tips / Wine Advice:
Serving Tip:To prevent the rolls from sticking together, lay them on a bed of spinach, cabbage, or lettuce leaves.Wine Advice:Pair with a crisp Sauvignon Blanc or a light Pinot Grigio for a refreshing accompaniment to the rolls.
These Mediterranean-inspired “egg” rolls feature a savory tofu filling wrapped in homemade dough and baked to golden perfection. Delicious with marinara or hummus, they’re a unique appetizer that’s sure to impress!
Mixing bowl, baking sheet, parchment paper or silicone baking mat, rolling pin, wax paper, brush for olive oil
Ingrediënten
For the wraps:
1¼cups156 g all-purpose flour
¼teaspoonsalt
¼teaspoonbaking powder
¼teaspoonbaking soda
½teaspoongarlic powder
½teaspoononion powder
½teaspoondried parsley
½teaspoondried basil
½cup120 ml water
For the filling:
6ounces168 g extra-firm tofu, drained, pressed, and crumbled
¼cup40 g sun-dried tomatoes packed in oil, chopped
1teaspoongarlic powder
1teaspoononion powder
2tablespoons15 g nutritional yeast
½teaspoonpaprika
1tablespoon15 ml extra-virgin olive oil
Salt and pepperto taste
Olive oilfor brushing
Instructies
Preheat the oven to 400°F (200°C, gas mark 6).
Line a baking sheet with parchment paper or a silicone mat.
To make the wraps: In a mixing bowl, combine the flour, salt, baking powder, baking soda, garlic powder, onion powder, parsley, and basil.
Gradually add water and knead until a smooth, elastic dough forms.
Adjust with extra water or flour if needed.
Divide the dough into 8 equal pieces.
On a floured surface, roll each piece into a thin, tortilla-like wrap.
Stack between layers of wax paper and set aside.
To make the filling: In a bowl, mix the crumbled tofu, sun-dried tomatoes, garlic powder, onion powder, nutritional yeast, paprika, olive oil, salt, and pepper until well combined.
Divide the mixture into 8 portions.
Place one portion of filling in the center of each wrap.
Roll it up like a burrito, tucking in the sides as you go.
Place the rolls seam-side down on the prepared baking sheet.
Brush each roll lightly with olive oil.
Bake for 15–20 minutes, or until golden brown.
Serve warm with marinara sauce or hummus for dipping.
Notes / Tips / Wine Advice:
Serving Tip:Garnish with a sprinkle of fresh parsley or basil for a pop of color. Serve with extra dipping sauces like tzatziki or baba ganoush for variety.Wine Advice:Pair with a light Pinot Grigio or a dry rosé to complement the Mediterranean flavors.
Yalanchi dolmas are delicious, meatless stuffed grape leaves filled with rice, mint, walnuts, and a tangy vinegar-lemon mix. Serve with tzatziki or nondairy yogurt for the perfect appetizer, ideal for any gathering.
2cups348 g cooked rice (white, brown, long, or short)
2tablespoons6 g finely chopped mint leaves
2tablespoons30 ml balsamic vinegar
2tablespoons30 ml lemon juice
2tablespoons30 ml extra-virgin olive oil
½cup60 g finely chopped walnuts
Salt and pepperto taste
12grape leaves
Instructies
In a mixing bowl, combine the cooked rice, mint, balsamic vinegar, lemon juice, olive oil, walnuts, salt, and pepper.
Mix until uniform using your hands.
Prepare a clean, flat workspace to assemble the dolmas.
Lay one grape leaf flat on the workspace.
Place about 2 tablespoons (20 g) of the rice mixture in the center of the leaf.
Carefully fold in the sides of the leaf and roll up tightly like a burrito.
Repeat with the remaining 11 leaves.
Serve the dolmas warm, cold, or at room temperature with tzatziki or nondairy yogurt for dipping.
Notes / Tips / Wine Advice:
Serving Tip:These dolmas make a great appetizer or snack! Serve them with a side of tzatziki or nondairy yogurt for dipping.Wine Advice:Pair with a crisp white wine such as a Sauvignon Blanc or a dry rosé to complement the refreshing flavors of the dolmas.
These homemade inari tofu pockets are stuffed with seasoned sushi rice and topped with a killer spicy sushi sauce. Simple ingredients, big flavor—perfect for any occasion!
Deep fryer or pot, rice cooker (optional), large bowl, spoon, paper towels, shallow dish or resealable plastic bag
Ingrediënten
For the rice:
1cup180 g dry sushi rice
2cups470 ml water
1tablespoon15 ml rice wine vinegar
1tablespoon21 g agave nectar
½teaspoonsalt
For the tofu pockets:
1cup235 ml vegetable oil, for frying
12ounces336 g extra-firm tofu, drained and pressed
1cup235 ml soy sauce
¼cup60 ml rice wine vinegar
¼cup84 g agave nectar
For the Spicy Sushi Sauce:
½cup112 g vegan mayonnaise, store-bought or homemade
2tablespoons30 ml sriracha chili sauce
¼teaspoontoasted sesame oil
Instructies
Place the rice, water, vinegar, agave, and salt in a rice cooker and cook.
If using stovetop, follow rice package instructions, adding vinegar and agave to the water.
Heat vegetable oil to 1 inch depth in a pot or deep fryer over high heat.
Cut tofu into 12–16 pieces (about 2×1.
5 inches, ¼ inch thick).
Deep-fry tofu in batches, 3–4 pieces at a time, until golden brown, about 5 minutes.
Remove tofu from oil, place on paper towels to drain excess oil.
In a shallow dish or resealable bag, mix soy sauce, rice vinegar, and agave.
Place fried tofu in the marinade, soaking for 10–20 minutes.
Remove tofu from marinade and place on paper towels to absorb excess moisture.
Carefully cut a slit into the long end of the tofu to form a pocket.
Stuff each tofu pocket with prepared sushi rice.
To make the sauce, whisk together vegan mayo, sriracha, and sesame oil.
Drizzle spicy sauce over the tofu pockets and serve with extra sauce on the side.
Notes / Tips / Wine Advice:
Serving Tip:Serve as an appetizer or snack with extra dipping sauce on the side for added flavor.Wine Advice:A crisp, dry white wine like a Sauvignon Blanc complements the spiciness of the sauce and enhances the tofu’s flavor.
