Chocolate Silk Pie

1 14 oz. block of silken tofu
1 3/4 cup semi-sweet chocolate chips
1/2 cup shredded coconut
2 tbsp almond milk
1/2 tsp vanilla
1/4 tsp almond extract
1/8 tsp salt

In a blender combine the tofu, almond milk, vanilla, and salt. Add the coconut to a coffee grinder and pulse for 10 seconds until ground somewhat fine, then add to the blender.

Melt the chocolate chips over a double boiler and add to the blender, then blend until smooth. Pour the mixture into a graham cracker pie crust or the gluten-free crust below, then refrigerate at least 3-4 hours until firm.

Vegetarian Chili

2 tbsp vegetable oil

4 cloves garlic, minced

1 tsp dried minced onion

1 tsp cumin seeds

1 red bell pepper, diced

1 serrano or anaheim pepper, diced

1 medium zucchini, diced

1 large carrot, diced

3 cups cooked kidney beans

1 1/2 cups cooked black beans

1 tbsp chili powder

1 tsp cocoa powder

1 28 oz. can diced tomatoes

1 cup vegetable broth

3/4 tsp salt

black pepper to taste

Heat the oil in a large pot over medium heat, then add the garlic onion, and cumin seeds. Cook for 1 minute and then add the peppers, zucchini, carrot, and 1/4 tsp salt. Cook for 10 minutes, stirring occasionally. Add  the beans along with the chili powder and cocoa and stir to coat, then add the tomatoes and broth.  Bring the chili to a boil and then lower the heat to a simmer and cook for 45-50 minutes, stirring occasionally to prevent burning. Add the remaining 1/2 tsp salt and add black pepper and additional salt to taste.

Curried Red Lentils

1 1/2 cup red lentils
2 tsp coriander seed
1 1/2 tsp cumin seed
1 tsp mild paprika
1/2 tsp ground ginger
1/2 tsp garam masala
1/4 tsp cayenne
2 tbsp vegetable oil
1/2 tbsp minced garlic
1/2 tbsp minced ginger
1/2 tsp dried minced onion
1 tbsp tomato paste
3 cups water
juice from 1/2 lemon
3/4 tsp salt

Rinse and pick over the lentils, then set aside. In a spice grinder, combine the coriander, cumin, paprika, ginger, garam masala, and cayenne and grind until fine. Heat the vegetable oil in a large pot over medium-low heat and add the garlic, ginger, onion, and spice mixture, stirring frequently. Cook for 30 seconds minute and add the tomato paste, then cook for another minute. Add the lentils and stir until coated, then add the water. Raise the heat to bring the mixture to a boil, then cover and lower to a simmer and cook for 35 minutes. Add the lemon juice and salt and cook for another 2 minutes, then serve.

Tahini Hummus

1/4 cup tahini
1/2 medium lemon, juiced
1/4 cup water
1 clove of garlic, crushed
1/4 tsp ground cumin
1/4 tsp smoked paprika
1/4 tsp red pepper flakes
1 15 oz. can chickpeas
3/4 tsp salt
2 tbsp olive oil

Add the tahini, lemon juice, water, garlic, cumin, paprika, and red pepper flakes to a food processor and process for around a minute. Drain (but don't rinse) the chickpeas and add them along with the water, and salt and continue to process for another minute, then drizzle in the olive oil while the machine is running. Move to a serving dish and serve immediately or refrigerate.

In lieu of adding the individual spices, you can grind together 1 tbsp each of cumin seeds, smoked paprika, mild paprika, and red pepper flakes, then add 1 tsp of this spice mixture to tahini, lemon juice, water, and garlic.

Black Bean Burgers

1 15 oz. can black beans
3/4 cup wheat gluten
3/4 tsp cumin seeds
1/4 tsp coriander seeds
1 tsp mild paprika
1 tsp smoked paprika
1/4 tsp dried oregano
1/2 tsp dried minced onion
1/4 tsp dried garlic granules
1/4 tsp cayenne pepper
1/4 tsp salt
few grinds black pepper
1 tbsp ketchup
1 tbsp olive oil
1/4 cup warm water

Drain and rinse the beans, add to a medium bowl, and mash well with a fork. In a spice grinder, combine the cumin seeds, coriander seeds, mild and smoked paprikas, and oregano and grind together, then add to the beans along with the minced onion, dried garlic, cayenne, black pepper, and salt. Mix together along with the ketchup and olive oil, and water, then add the wheat gluten. Mix with a fork until combined, then knead by hand for 2-3 minutes until the mixture comes together. Separate the mixture into four equal-sized balls, then flatten into patties. When ready to cook, add 1 tsp of vegetable oil per patty to a pan and cook over medium heat for 5 minutes on each side.

Digestion Aid Tea

4 tbsp anise seed
2 tsp fennel seed
2 tsp ground ginger
3/4 tsp cardamom seed

Grind the spices together and store. Serve by adding to green, white, or black tea: add 1/2 - 3/4 tsp spice mix to a tea strainer per cup.

Brined Almonds

3 cups water
2 tbsp salt
2 cups raw almonds

Bring the water to a boil and pour into a medium bowl. Stir in the salt and let the water come to room temperature, then add the almonds. Cover and let soak at room temperature for 6-8 hours. After soaking, the almonds can be baked or the bowl placed in the refrigerator for up to 24 hours until ready to use. The boiling water can also be added directly to the almonds, left at room temperature for 30 minutes, then placed in the refrigerator to soak.

When ready to bake, drain and rinse the almonds and spread onto a baking sheet lined with parchment paper. (If desired, you can pinch off the almond skins before baking.) Place the almonds on the baking sheet in a single layer and sprinkle with salt, than bake for 2 1/2 hours, stirring once halfway through. Allow the almonds to cool completely before storing.

Spiced Almonds

Before brining, add the following to the water and salt:

1 tsp ground cinnamon
1 tsp ground ginger
4 whole cloves

When ready to bake, don't rinse the almonds when draining - they should be coated with a sticky mixture of the spices after being drained. Spread this mixture evenly across the almonds and remove the whole cloves before baking. Bake using the directions above.

Tomato and Herb Tempeh

2 8-oz. packages tempeh, diced

1 1/2 tbsp tomato paste

2 tbsp balsamic vinegar

3 tbsp olive oil

3 tbsp low-sodium tamari

2 tsp dried thyme

2 tsp dried basil

1 tsp dried oregano

1 tsp mild paprika

3/4 tsp dried onion

black pepper to taste

In a medium bowl, whisk together the tomato paste and vinegar until combined, then whisk in the olive oil and tamari. Pour the mixture into a large ziploc bag and add the herbs, paprika, onion, and black pepper, then add the tempeh. Seal the bag and mix until the marinade evenly covers the tempeh, then place the bag on a large plate and refrigerate overnight (or up to 48 hours).  

When ready to cook, preheat the oven to 350°F and line a baking pan or casserole dish with foil. Spread the tempeh in an even layer and cover with additional foil. Bake for 20 minutes, then turn the tempeh and bake uncovered for an additional 15 minutes.  

Basic Chocolate Cupcakes

1 cup non-dairy milk
1/2 tbsp cider or rice vinegar
3/4 cup cane sugar
1/3 cup canola oil
1/4 tsp salt
1 tsp vanilla
1/2 tsp almond extract
1 cup all-purpose flour
1/3 cup cocoa powder
1 dry egg replacer
1/2 tsp baking soda

Preheat the oven to 350°F.

In a small cup or bowl, combine the non-dairy milk and vinegar and let sit for 10 minutes, until it curdles slightly. While the milk sits, combine the cane sugar, oil, vanilla, almond, and salt in a large bowl and beat or whisk to combine. In a separate bowl, sift or whisk together the remaining dry ingredients. Add the dry ingredients to the wet and mix until just combined. Bake at 350°F for 18-20 minutes. Let cool, then frost:

Almond-Rum Buttercream

1/4 cup non-dairy margarine
1/4 cup vegetable shortening
2 cups powdered sugar
1 tbsp light rum
1/2 tsp almond extract

Bring the margarine and shortening to room temperature and cream together. Begin to beat in a half-cup of the powdered sugar, then add the rum and almond extract. Continue to add the sugar in batches, adding small amounts of additional rum as needed to bring frosting to the desired consistency.

Summery Lentil Soup

3 medium carrots, diced
3 medium zucchini, diced
3 tbsp olive oil
4 cloves garlic, minced
1 tsp dried minced onion
1 28 oz can diced tomatoes
1 cup green and/or red lentils, rinsed
4 cups vegetable broth
2 cups water
1 tsp dried thyme
1/2 tsp dried marjoram
1 bay leaf
1 1/2 tsp salt
1/2 tsp cayenne
juice from 1/2 lemon
black pepper and additional salt to taste

In a large pot over medium heat, heat the olive oil and add the carrots, zucchini, and 1/2 tsp of salt. Cook for 10 minutes, stirring occasionally. Add the minced garlic and onion and continue to cook for another 5 minutes.  Stir in the tomatoes with their juice, lentils, vegetable broth, water, and the herbs.  Cover the pot and bring to a boil, then lower to a simmer and cook for 45 minutes.  Remove the bay leaf, then add the remaining 1 tsp salt, the cayenne, and the lemon juice and stir.  Use an immersion blender to puree the whole vegetables into the soup.  Add additional salt and pepper as needed.

Winter variation: Reduce olive oil to 2 tbsp and substitute the zucchini for 1/2 bunch of kale, torn or sliced into strips, added to the soup for the last 10 minutes of cooking.  Reduce the lemon juice to 1/2 tbsp and add 1 tbsp balsamic vinegar.

How to Cook Beans

Chickpeas

2 cups dried chickpeas, rinsed and picked over
1 tsp baking soda
1 tsp sea salt

Place the chickpeas in a large pot and add the baking soda.  Fill the pot the rest of the way with cool water and soak in the refrigerator overnight.

Thoroughly rinse the chickpeas and return them to the pot.  Add water to the pot until filled around two inches from the top.  Bring to a boil over high heat and boil for 10 minutes, skimming off any foam that comes to the surface, then reduce the heat and allow the chickpeas to simmer for 1 hour and 20 minutes.  If simmering uncovered, add additional boiling water to the pot around halfway through the cooking time.  Remove the chickpeas from the heat, add the salt to the water, and refrigerate until ready to use.

Pinto Beans / Black Beans

2 cups dried pinto and/or black beans, rinsed and picked over
1 tsp sea salt

Place the beans in a large pot and fill with cool water. Soak in the refrigerator overnight.

Thoroughly rinse the beans and return them to the pot.  Add water to the pot until filled around two inches from the top.  Bring to a boil over high heat and boil for 10 minutes, skimming off any foam that comes to the surface, then reduce the heat and allow the chickpeas to simmer for 1 hour and 25 minutes.  If simmering uncovered, add additional boiling water to the pot around halfway through the cooking time.  Remove the beans from the heat, add the salt to the water, and refrigerate until ready to use.

Soaked Brown Rice

Add the following to a medium glass bowl:

1 1/2 cups medium grain brown rice
3 cups cold water
2 tbsp salt
1 1/2 tbsp rice vinegar (optional)
2 tbsp wheat bran (optional)

Cover the bowl and let sit at room temperature for 6-8 hours, then either move the bowl to the refrigerator or drain and rinse the rice thoroughly under cool running water.

Preheat your oven to 375°F, then add the rice to a pyrex baking dish along with:

2 cups boiling water or broth
1/2 tbsp vegetable or olive oil

Cover the pan tightly with aluminum foil and bake for 75 minutes, until the water is absorbed. Fluff with a fork and serve.

Overnight Muesli

1/2 cup rolled oats
1/2 cup non-dairy milk
2 tbsp non-dairy yogurt or cultured milk
1 rounded tbsp wheat bran
2 tbsp dried fruit (currants, raisins, cranberries, dates)
2 tbsp sliced/chopped nuts (almonds, walnuts, pecans) OR
1 tbsp seeds (hemp, chia, sesame) or shredded coconut
1 tsp liquid sweetener (maple syrup, molasses) (optional)
pinch of cinnamon or cardamom
pinch of salt

Combine all ingredients in a small bowl and cover. Let sit in the refrigerator for 12-24 hours before serving.

Basic Pizza Dough

Sea Level

2 cups bread flour
1/2 tsp cane sugar
1 tsp instant dry yeast
3/4 tsp salt
3/4 cup warm water + 1 tbsp warm water
1 tbsp olive oil

Combine the bread flour and salt in a large bowl. Proof the yeast in 1/4 cup of the water with all of the sugar, then add the proofed yeast mixture, the remaining warm water, and the olive oil to the bowl.  Combine into a ball and knead.  Form into a ball and refrigerate until ready to use.

If making dough in a bread maker on a dough cycle, it's easier to double the recipe and freeze one half for later.

High altitude version: Add an additional 1/2 tsp sugar and 1 tbsp warm water.

Chickpea Masala

Begin by making the curry base:

1 tbsp coriander seeds
2 tsp cumin seeds
1 tsp mustard seeds
1 tsp fennel seeds
3/4 tsp cardamom seeds
1 tsp sweet paprika
1/2 tsp red pepper flakes
1 tsp fenugreek seeds
1/2 tsp turmeric
1/2 tsp black peppercorns
2 whole cloves
3 tbsp fresh minced ginger
2 tbsp fresh minced garlic
1 tsp dried minced onion

In a small pan over medium heat, briefly toast the coriander, cumin, mustard, fennel, and cardamom until just fragrant. Let cool, then add them to a spice grinder along with the paprika, red pepper, fenugreek, turmeric, peppercorns, and cloves. Pulse until the mixture is finely ground. Add the spice mixture to a small bowl along with the ginger, garlic, and onion. Set aside.

3 15 oz. cans chickpeas
1 28 oz. can diced tomatoes
1/4 cup vegetable oil
1/2 cup warm water
2 medium carrots, grated
1 cup green peas
1 small lemon, juiced
1 tsp salt

In a large pot, heat the oil over medium heat. When hot, add the curry base (above) and cook, stirring frequently, for one minute. Add the chickpeas, tomatoes, water, carrots, peas, then cook uncovered for 20-25 minutes, stirring occasionally. Add the lemon juice and salt and cook for 2 more minutes. Add additional salt to taste.

Basic Chocolate Cake

1 cup non-dairy milk
1 tsp apple cider vinegar
3/4 cup cane sugar
1/3 cup vegetable oil
1 tsp vanilla
1/4 tsp almond extract
1 cup all-purpose flour
1/3 cup cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder
1/4 teaspoon salt

Preheat oven to 350°F.

 In a small bowl or cup, combine the non-dairy milk and vinegar and set aside.

In a large bowl, beat together the vegetable oil, sugars, and vanilla and almond extracts. In a medium bowl, sift or whisk together the remaining dry ingredients. Add the non-dairy milk to the wet ingredients and whisk until well combined, then whisk the dry ingredients into the wet until the mixture just comes together. Pour the batter into a 9-inch cake pan and bake for 35-40 minutes. Allow the cake to cool, then frost.

Tempeh with Red Wine Reduction

2 8-oz. packages tempeh, diced
2 tbsp olive oil
1 1/2 cups red wine
3 tbsp balsamic vinegar
1 tsp dried minced onion
3/4 tsp dried granulated garlic
1/2 tbsp dried cut rosemary
3/4 tsp salt
black pepper to taste

In a large ziploc bag, combine the red wine, vinegar, onion and garlic, rosemary, salt, and black pepper, then add the tempeh. Seal the bag and mix until the marinade evenly covers the tempeh, then place the bag on a large plate and refrigerate overnight (or up to 48 hours).

When ready to cook, preheat the oven to 350°F and line a baking pan or casserole dish with foil. Spread the tempeh in an even layer and cover with additional foil. Bake for 20 minutes, then turn the tempeh and bake uncovered for an additional 15 minutes. While the tempeh bakes, pour the marinade through a mesh strainer and into a saucepan. Simmer over medium heat for around 15 minutes, until the marinade has reduced to a sauce. When the tempeh finishes baking, add it to the saucepan and cover with the sauce.

How to Cook Barley

Preheat your oven to 375°F.

1 cup pearl barley
2 cups hot water
1/2 tbsp vegetable or olive oil
3/4 tsp salt

Heat the water until boiling in a pot or tea kettle. While the water heats, add the barley and salt to a loaf pan or 8-inch square baking dish (I always use a pyrex dish). Cover the rice with the boiling water, add the oil, and stir briefly. Cover the pan tightly with aluminum foil and bake for 50-55 minutes, until the water is absorbed. Makes 4 servings.

Variations:

For herbed barley, sub 1 cup of vegetable broth for 1 cup water and add 1/2 tsp dried thyme, 1/2 tsp dried minced onion, and black pepper to taste.

Whole Wheat Pizza Dough

1 cup bread flour
3/4 cup whole wheat flour
2 tbsp toasted wheat germ
3/4 tsp salt
3/4 cups + 1 tbsp warm water
1 tsp active dry yeast
1 tsp brown sugar
1 tbsp olive oil

Combine the bread flour, whole wheat flour, wheat germ, and salt in a large bowl. Proof the yeast in 1/4 cup of the water with all of the sugar, then add the yeast mixture, the remaining warm water, and the olive oil to the bowl.  Combine into a ball and knead.  Form into a ball and refrigerate until ready to use.

If making dough in a bread maker on a dough cycle, it's easier to double the recipe and freeze one half for later.

Whole Wheat Banana Pancakes

1 ripe medium banana
3/4 cup non-dairy milk
2 tbsp non-dairy margarine, melted
1 tbsp brown sugar
1/4 tsp vanilla
1/2 cup white spelt flour
1/4 cup whole wheat spelt flour
2 tbsp toasted wheat germ
1/4 tsp ground cinnamon
1/4 tsp ground ginger
1 tsp baking powder
1/4 tsp salt

In a medium bowl, mash the banana and then mix in the non-dairy milk, margarine, brown sugar, and vanilla. In a separate medium bowl, sift or whisk together the white and whole wheat flour, wheat germ, cinnamon, ginger, baking powder, and salt. Add the dry mix to the wet and stir until just combined.

Let the batter sit for a few minutes before cooking, then fry the pancakes in a small amount of margarine or oil on medium heat (I usually use a 3 tbsp disher to portion the batter for each pancake, and cook for 2.5 minutes on the first side, 2 minutes on the second). Serve with maple syrup.

Banana Lemon Bread

1/4 cup non-dairy milk
1 tbsp fresh lemon juice
3/4 cup cane sugar
1/4 cup non-dairy margarine
1 cup mashed ripe banana (from 2 medium bananas)
1/2 tbsp lemon zest (from half a lemon)
1/2 tsp ground ginger
1/2 tsp vanilla
1 1/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/3 cup sliced almonds

Preheat oven to 350°F.

Combine the non-dairy milk and lemon juice in a small cup or bowl and let sit for 5 minutes. While it sits, cream together the sugar and margarine in a medium bowl. Add the mashed bananas, lemon zest, ginger, and vanilla, then add in the acidified milk. Mix until well combined.

Mix in the flour, baking soda, and salt just until moistened the batter just comes together, then fold in the sliced almonds. Pour the batter into a greased loaf pan and bake for 70-75 minutes.

High altitude variation:

1/4 cup non-dairy milk
1/2 tbsp fresh lemon juice
1/2 cup cane sugar
1/4 cup non-dairy margarine
1 cup mashed ripe banana (from 2 medium bananas)
1/2 tbsp lemon zest (from half a lemon)
1/2 tsp ground ginger
1/2 tsp vanilla
1 1/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
1/3 cup sliced almonds

Preheat oven to 350°F.

Combine the non-dairy milk and lemon juice in a small cup or bowl and let sit for 5 minutes. While it sits, cream together the sugar and margarine in a medium bowl. Add the mashed bananas, lemon zest, ginger, and vanilla, then add in the acidified milk. Mix until well combined.

Mix in the flour, baking soda, and salt just until moistened the batter just comes together, then fold in the sliced almonds. Pour the batter into a greased loaf pan and bake for 70-75 minutes.

Lindsay's Mashed Potatoes

2 lbs. russet potatoes
1 lb. yukon gold potatoes
1 tsp salt
1 cup non-dairy milk
1/4 cup non-dairy margarine
3/4 tsp dried minced onion
1/4 tsp dried garlic
1/2 tsp red pepper flakes
1/4 tsp smoked paprika
salt and pepper to taste

Slice the potatoes into equal-sized chunks and add them to a large pot.  Cover the potatoes with cold water and add the teaspoon of dried onion and teaspoon of salt.  Cover the pot and bring to a boil over high heat.  Once the water boils, reduce the heat slightly (the water should be agitated, but not at a rolling boil) and cook for 20-22 minutes, until the potatoes can be easily pierced by a fork. Drain the potatoes and then return them to the pan for around 30 second, stirring constantly until somewhat dry.

Remove the pot from the heat and add the non-dairy milk and margarine and mash only until any large chunks are broken up (don't overmash).  Mix in the remaining minced onion, red pepper flakes, dried garlic, and chili powder and add salt and pepper to taste.

Creamy Herbed Quinoa

1/2 cup boiling water
1/4 cup raw cashews
1/4 cube vegetable bouillon
1/4 tsp dried minced onion
1/4 tsp dried thyme
1/4 tsp dried basil
1/8 tsp dried oregano
1/4 tsp red pepper flakes
1/2 tsp low-sodium tamari
1/4 tsp balsamic vinegar
1 cup quinoa, soaked & rinsed
1 1/2 cup cold water
3/8 tsp salt

Add the boiling water, cashews, bouillon, onion, thyme, basil, oregano, and pepper flakes to a blender carafe. Cover the carafe and let sit for one hour, then add the tamari and vinegar and blend until well-combined. Set aside.

Add the quinoa to a medium pot and add the cold water and salt. Bring to a boil, then cover the pot and bring to a simmer, cooking for 15 minutes. Add the cashew sauce from the blender to the pot and cook for 5 minutes, stirring occasionally. Add additional salt and pepper to taste.

Serves 4 as a side.

Roasted Root Vegetables with Mustard Glaze

2 lbs. carrots, sliced
1 lb. parsnips, sliced
1 lb. waxy potatoes, sliced
1 lb. starchy potatoes, sliced
3 tbsp olive oil
2 1/2 tbsp stoneground mustard
2 tbsp brown rice syrup
1 tbsp balsamic vinegar
1 1/4 tsp dried cut rosemary
3/4 tsp salt

Preheat the oven to 400°F.

Cut the carrots, parsnips, and potatoes into slices of equal thickness and move to a large mixing bowl. Coat evenly with the olive oil,l then move to two large foil-lined baking sheets and bake for 20 minutes.

 While the vegetables cook, rinse the bowl and whisk together the mustard, brown rice syrup, vinegar, dried rosemary, and salt (I place the bowl in a hot water bath while I whisk to make the brown rice syrup easier to incorporate). Remove the vegetables from the oven and move them to the bowl, gently stirring to evenly coat. Move the vegetables back to the baking sheets and bake for another 25 minutes. Add additional salt if needed and serve.

 Serves 6-8 as a side.

Sweet Mustard Tempeh

2 8-oz. packages tempeh, diced
3 tbsp stoneground mustard
3 tbsp brown rice syrup
3 tbsp olive oil
1 tbsp apple cider vinegar
1 tbsp dried tarragon (optional)
3/4 tsp salt

Begin by heating the brown rice syrup in the microwave or over a double boiler to make it easier to work with, then add to a medium bowl and whisk together with the mustard, olive oil, and vinegar. Pour the mixture into a large ziploc bag and add the tarragon (if using) and salt, then add the tempeh. Seal the bag and mix until the marinade evenly covers the tempeh, then place the bag on a large plate and refrigerate overnight (or up to 48 hours).

When ready to cook, preheat the oven to 350°F and line a baking pan or casserole dish with foil. Spread the tempeh in an even layer and cover with additional foil. Bake for 20 minutes, then turn the tempeh and bake uncovered for an additional 15 minutes.