Recipes

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Black Bean Burgers

Yield: Approximately 6 burgers

Ingredients:

  • 1 can (15 ounces) black beans, drained and rinsed
  • 1/2 cup whole-wheat flour
  • 1/2 cup plain whole-wheat bread crumbs
  • 1 teaspoon chili powder
  • ½ teaspoon cumin
  • ¼ cup water
  • 1 tablespoons tomato paste or ketchup
  • ¼ cup finely chopped cilantro, optional
  • 2 cloves garlic, finely grated or minced
  • ½ small onion, grated
  • About 2 tablespoons olive oil plus olive oil spray

Directions:

  1. Mash the beans with a fork in a mixing bowl, leaving some of them half but none of them whole.
  2.  Add the wheat gluten, bread crumbs, chili powder, cumin, water, tomato paste and cilantro (if using). Grate or mince the garlic into the mixture or use a garlic press. Grate the onion by using the large-hole side of a box grater.
  3. Mix everything together with a fork, and then proceed to knead with your hands, until the mixture is firm and uniformly mixed, about a minute.
  4. Preheat a heavy-bottomed pan over medium heat.
  5. Divide the burger mixture into six equal pieces. Roll each piece into a firm ball. Use your palm to press the ball down on a clean surface to form a patty that is about 1/2 to 1-½-inch thick. Press to make the patty flat on both sides.
  6. Pour a thin layer of olive oil into the pan. Cook the patties three at a time for 5 minutes on each side, gently but firmly pressing down on them with a spatula. Spray with olive oil spray before turning over, for uniform browning. Once cooked, the patties should be very firm when you press down on them.

Recipe adapted from “Veganomicon The Ultimate Vegan Cookbook,”by Isa Chandra Moskowitz & Terry Hope Romero

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Split Pea Soup

Ingredients:

  • 8 cups cold water
  • 1 pound split green peas (about 2 cups per pound)
  • 1 large carrot, peeled and diced
  • 1 large celery stalk, diced
  • 1 medium onion, diced
  • 2 cloves garlic, minced

Directions:

  1. Combine cold water and split green peas in a large pot. Bring to a boil, reduce heat, and simmer for 1 hour
  2. While the water and split peas simmer, prepare the vegetable as directed in the ingredients list
  3. After the hour is up, stir in the cut vegetables
  4. Simmer until the peas are tender. This should take approximately 1 hour.
  5. Season with a large amount of salt and pepper, to taste

Note: for a thicker consistency, simmer for a longer time.

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Garbanzo and Potato Curry

Ingredients:

  • 4 potatoes, peeled and cubed
  • 2 tbsp vegetable oil (I prefer coconut)
  • 1 yellow onion, diced
  • 3 cloves garlic, minced
  • 2 tsp ground cumin
  • 1/8 tsp cayenne pepper
  • 4 tsp curry powder
  • 2 tsp garam masala, or similar
  • 1, 1 inch, piece of fresh ginger, peeled and minced
  • 2 tsp salt
  • 14.5 oz can of diced tomatoes
  • 15 oz of canned garbanzo beans (chickpeas), rinsed and drained
  • 1 cup of frozen peas
  • 14 oz of canned coconut milk

(Most ingredients can be found at local Asian markets or ordered online, but most spices can be substituted for commonly found alternatives)

Directions:

  1. Prepare ingredients as instructed above
  2. Place the potatoes into a large pot or frying pan and cover with salted water
  3. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until just tender, about 15 minutes
  4. Drain and allow to steam dry for a couple of minutes
  5. Heat the vegetable oil in a large skillet over medium heat
  6. Stir in the onion and garlic, cook and stir until the onion has softened and turned translucent (about 5 minutes)
  7. Season with cumin, cayenne pepper, curry powder, garam masala, ginger, and salt
  8. Cook for 2 minutes and then add the remaining ingredients
  9. Bring the mixture to a simmer for 5 to 10 minutes and then serve

(Original recipe from allrecipes found on citations page)

 

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Lemon Greek Potatoes

Ingredients:

  • 6 medium potatoes
  • 1/2 cup fresh lemon juice (approx. 2 1/2 lemons)
  • 1/3 cup vegetable oil
  • 1 tbsp olive oil
  • 2 tsp black pepper
  • 1 1/2 tsp dried oregano
  • 2 garlic cloves
  • 3 cups hot water
  • Chopped fresh parsley (to taste)

Directions:

  1. Preheat your oven to 475° F
  2. Cut potatoes into cubes or wedges and chop garlic and parsley.
  3. Toss together the potatoes, lemon juice, oils, spices, and garlic in a baking pan, approximately 8 x 12 inches in dimension.
  4. Add the water and bake uncovered for about 45 to 60 minutes, stirring every twenty minutes and adding extra water if sticking occurs or previous water disappears
  5. Be cautious not to burn potatoes in the last twenty minutes of cooking. Allow for the evaporation of the water
  6. Garnish with fresh parsley if desired and serve
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Mac N’ Cheese Sauce

Makes approximately 2 servings

Ingredients:

  • 1 Tbsp butter
  • 1 Tbsp flour
  • 1 cup milk (any kind)
  • Nutmeg, to taste
  • Cheese- any kind, to taste (I choose to use about a cup of cheddar)

Directions:

  1. Melt butter in a medium saucepan. Once melted, add the flour to create a roux and let cook until the mixture begins to turn golden.
  2. Once golden, add the cup of milk and whisk together until there are no clumps of roux left. Add nutmeg, if desire, and allow the milk to heat until lightly boiling.
  3. Add in the desired amount of cheese and mix until incorporated. The sauce should be thick, but note that it will thicken as it cools down or extra cheese is added

To serve, simply mix with your pasta of choice and enjoy! If you would like to make a vegan version, simply use a plant-based milk of your choice (I like almond milk for this recipe) and a vegan cheese substitute.

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Apple Chips

Yield: Makes about 3 cups

Ingredients:

  • 3 large apples (any kind)
  • Cinnamon- optional, done to taste

Instructions:

  1. Place racks in the upper and lower thirds of your oven and preheat your oven to 200 degrees F°. Line two baking sheets with parchment paper or a Silpat mat.
  2. Wash the apples. With an apple corer, very small cookie cutter, or the round side of a metal piping tip, core the apples (you can also skip this step if you don’t mind a few seeds in the chips). With a mandolin (recommended) or a very sharp knife, slice the apples horizontally into 1/8 inch-thick rounds.
  3. Arrange the apples in a single layer on the prepared baking sheets. Sprinkle with cinnamon, if desired
  4.  Bake for 1 hour in the upper and lower thirds of the oven. Remove the baking sheets and switch the pans’ position on the upper and lower racks. Continue baking for 1 to 1 1/2 additional hours, until a single apple chip removed from the oven is crisp when set out at room temperature for 2 to 3 minutes (to test the apple chips, remove a single apple slice but let the others continue baking). Once you are happy with the crispness (the total time will vary based on the thickness of your slice and the type of apple), turn off the oven and let the apples sit in the oven for 1 hour as it cools down to crisp further (unless you fear
  5. you overcooked them, in which case remove the pan immediately and let it sit at room temperature)
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Green Goddess Dressing

Serves 2-3 cups

Ingredients

  • ½ cup mayonnaise
  • 1 cup Greek yogurt
  • 1 oz. (weighed) fresh basil leaves, finely chopped (if you do not have this much available, add a little more pesto)
  • 2 tablespoons shallot, minced
  • 2 tablespoons basil pesto
  • ¼ cup white wine vinegar
  • 1 tablespoon  agave syrup
  • 1 teaspoon dijon mustard
  •  pinch of kosher salt & coarse black pepper

Directions:

  1. Prepare the basil and shallots as outlined in ingredients. For ease and efficiency, you can also place these 2 ingredients in a blender with the white wine vinegar to make a liquid
  2. Measure and combine the ingredients in a mixing bowl and mix with a wire whisk until thoroughly combined.
  3. Transfer to an airtight container and refrigerate. I find that it keeps for about one week. 

 

-This is an adaptation of the recipe used by Paner and I find it’s directly comparable 

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Basic Pancakes

Yield: approximately 8 pancakes

 

Dry Ingredients:

  • 1 1/2 cups all-purpose flour
  • 3 tbsp sugar
  • 1 1/2 tsp baking powder
  • 1/2 teaspoon salt

Wet Ingredients:

  • 1 1/2 cups milk (any kind)
  • 3 tablespoons unsalted butter (vegetable oil can be used for a vegan substitute)
  • 2 large eggs
  • 1/2 tsp vanilla extract (optional, but recommended)
    • For a unique flavor, use 1/2 tsp lemon extract. Adds a very nice, subtle lemon flavor.

Instructions:

  1. Whisk together dry ingredients in a large bowl
  2. Whisk together wet ingredients in a separate bowl
  3. Pour the wet ingredients over the dry ingredients and whisk until just combined. If you are going to fold in additional mix-ins, do so now
  4. Spoon approximately 1/3 cup batter onto a hot, greased/non-stick gridle or pan. Cook until the top begins to bubble and the bubbles begin to pop, and then flip.  Cook on both sides until each is the desired shade.
    • If not served immediately, the pancakes can be warmed in a 150-200˚ oven until you are ready to serve them. Do not leave in for too long or at too great a temperature

Note on substitutions for a vegan version:

  • If you are going to swap this for a vegan alternative, I suggest applesauce, as it adds a nice, light flavor. Do NOT use bananas unless you really, really, really want your pancakes to taste entirely like bananas.
  • The melted butter can be swapped for oil, though if done, it is recommended you go for one of the smaller possible values of butter/oil to be used
  • The milk used can be any kind, including a plant-based substitute

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Basic Waffles

Yield: approximately 8 standard-sized waffles

Dry Ingredients:

  • 1 3/4 cups all-purpose flour
  • 1 tbsp baking powder
  • 1 tbsp sugar

Wet ingredients:

  • 3 large eggs, well beaten
  • 4 to 16 tbsp melted butter (Variance determines texture. 4 tbsp is a reduced-fat waffle, 8 tbsp is a classic, fluffy waffle, 16 tbsp is a crunchy waffle.)
  • 1 1/2 cups milk

Instructions:

  1. Whisk together dry ingredients in a large bowl
  2. Whisk together wet ingredients in a separate bowl
  3. Make a well in the dry ingredients and pour in the wet ingredients. Gently whisk them together. The batter should have a pebbled look. (Fold in mix-ins now if desired)
  4. Spoon approximately 1/2 cup of batter onto your hot waffle iron. Close the lid and bake.
    • If not served immediately, the pancakes can be warmed in a 150-200˚ oven until you are ready to serve them. Do not leave in for too long or at too great a temperature

Note on substitutions for a vegan version:

  • If you are going to swap this for a vegan alternative, I suggest applesauce, as it adds a nice, light flavor. Do NOT use bananas unless you really, really, really want your waffles to taste entirely like bananas.
  • The melted butter can be swapped for oil, though if done, it is recommended you go for one of the smaller possible values of butter/oil to be used
  • The milk used can be any kind, including a plant-based substitute

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Simple French Loaf

Ingredients:

  • 1 1/2 cups warm water (not hot, but about the temperature of a nice bath)
  • 1 tbsp honey (3/4 if using pure honey. Feel free to substitute in sugar if you do not eat honey)
  • 1 1/2 tsp salt
  • 1 tbsp Active Dry Yeast
  • 3 1/2+ cups all-purpose flour

Instructions:

  1. Mix together the water, honey, salt, and yeast. Let sit for 5-10 minutes until bubbles form on the surface
  2. Add flour and incorporate until no longer sticky. If you are going to add in garlic powder, add it to the flour and mix before incorporating. Incorporate fresh ingredients or extras (olives, minced onion, etc.) after incorporating the flour. Make sure the dough “bounces back” if poked.
  3. Allow the dough to rest for 20-40 minutes
  4. Form the dough into a load. Allow to bake for approximately 20 minutes, until the bottom is solid when knocked on [Note: if adding a wet mix-in, such as olives, the baking time may increase]