This recipe comes together fairly quickly and is deeply satisfying…it’s also one of those “taste as you go” things, but I’ve tried to give a fair idea of proportions. This recipe also makes a GREAT stuffed baked potato topping!
Tempeh Bolognese
Serves 2
1 onion, finely chopped
1 celery rib, finely chopped
1 carrot, finely chopped
2 garlic cloves, minced… Read more
This “cream,” dreamed up by Grant Lee Crilly (the cofounder of ChefSteps, a James Beard Award-winning offshoot of the Modernist Cuisine world), is made out of little more than roasted onions, puréed until they puff up into a glossy cream-like substance. A brighter alternative to cream—for all your soups, sauces, and sides. This is vegan magic!
ChefSteps’ Roasted … Read more
Indonesian peanut sauce is great over steamed broccoli, noodle dishes, sautéed tempeh, tofu satay, or as a dipping sauce for spring rolls.
Indonesian Peanut Sauce
1 tablespoon sesame oil
2 shallots, finely chopped
1 lemon grass stalk (white parts only), finely chopped
1 garlic clove, minced
2 teaspoons (about 1″) peeled, finely-grated fresh ginger
1/2 cup unsweetened organic coconut milk… Read more
Search the internet and you’ll find pages of recipes for different kinds of mango salsa. Your choice depends on how you’ll be using the salsa and your personal taste. The core ingredients are mango, some sort of onion, cilantro, and lime juice. Other veggies or fruits can be added. Heat, in the form of cayenne or jalapeño peppers, can be
… Read more
Try this dressing on any green salad, on avocados, and in tacos, or burritos. Wonderful in most Mexican dishes!
1 cup unsweetened vegan sour cream or yogurt
1/2 cup lime juice + lime zest
1/2 teaspoon chili powder
1/4 teaspoon garlic powder
1/4 teaspoon cumin powder
Sea salt
Whisk everything together until well-blended and enjoy!
This lime cumin vinaigrette is a good match for kale salads, roasted vegetables, and fish.
Lime-Cumin Vinaigrette
Yield: Makes 3/4 cup / 6 servings of 2 tablespoons each
2 tablespoons plus 2 teaspoons fresh lime juice
1 tablespoon plus 1 teaspoon Champagne (or coconut) vinegar
1 small garlic clove, puréed
Salt to taste
1 teaspoon cumin seeds, lightly toasted and