This Dish Is Veg - Vegan, Animal Rights, Eco-friendly News

No Meat Zone Recipes: Vegan Chocolate Chip Cookies

2011-12-22T11:49:00.000-05:00

Vegan Chocolate Chip Cookies

Ingredients:

2 cups flour
1 cup turbinado sugar (or granulated sugar)
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 cup dark chocolate chips/chunks (make sure they're vegan!)
2/3 cup vegetable oil
1/4 cup soy/almond milk
1 tsp vanilla
1 tbsp dark molasses

Directions:

Preheat oven to 350 degrees
In a large bowl, whisk together the flour, sugar, baking powder, baking soda, salt, and chocolate chips.
In another bowl, combine the vegetable oil, milk, vanilla, and molasses.
Add the wet mixture to the dry and mix well with a wooden spoon or your hands to get the mixture well incorporated.
Roll dough into compact balls, place on a parchment paper-lined pan, and squish them down to form saucers.
Bake in the oven for 8-10 minutes. Let cookies cool for 5 minutes on the pan before transferring to a wire rack to cool completely.

Recipe yields about 16 cookies.

** If you want to try using vegan butter instead to improve the stability of these cookies, just substitute the amount indicated for oil, and cream the room-temperature "butter" in the bowl of an electric mixer with the sugar. Then mix in the rest of the wet ingredients, followed by the dry.

Editor's Note: These are the best vegan cookies I've ever made! Super easy and no funky ingredients. -Daelyn

Reposted with permission from Erica at Sweet Tooth.

Photo credit: Daelyn

No Meat Zone Recipes: Vegan Grapefruit Basil Sugar Cookies

2011-12-05T12:09:00.000-05:00

Grapefruit Basil Sugar Cookies

Gluten-Free and Vegan

Makes 2 dozen

Ingredients

2/3 cup Earth Balance Vegan Butter Sticks, at room temperature
1/4 cup sugar
Egg substitute for 2 large eggs
3 Tbsp. chunky applesauce
3 Tbsp. freshly squeezed grapefruit juice
2 1/2 Tbsp. grapefruit zest
2 fresh basil leaves, very finely chopped
1 1/2 tsp. gluten-free vanilla extract
1 1/4 cups potato starch
1 1/4 cup garbanzo bean flour
1 cup tapioca flour
2 Tbsp. chia seeds
3/4 tsp. sea salt
3/4 tsp. xanthan gum
1/2 tsp. baking soda
1/2 tsp. ground cinnamon

Directions

Preheat oven to 350 degrees F.
In a large mixing bowl, combine Earth Balance Vegan Butter Sticks and sugar until fluffy. Add in egg substitute, applesauce, grapefruit juice, peel, basil and vanilla extract.
In a separate bowl, combine remaining ingredients; mix to combine. Add to wet mixture; mix until smooth, approximately 2 minutes.
Using your hands, form batter into golf ball-sized shapes. Place on a baking sheet and then into the oven.
Bake for 10 minutes or until golden brown. Remove from oven; set aside to cool before serving.
Enjoy.

Amie Valpone, HHC, AADP | @TheHealthyApple
Amie is a Manhattan-based culinary marketing consultant, recipe developer and food writer specializing in gluten free, soy-free and dairy free culinary nutrition. Amie is also the publisher and marketing director of the online gluten-free magazine Easy Eats. Follow Amie at The Healthy Apple and on Facebook.

Photo credit: Amie

'Today' food editor Vidya Rao shares vegan holiday recipe picks

2011-11-21T14:35:00.000-05:00

'Today' food editor Vidya Rao shares with us her vegan/vegetarian holiday recipe picks that are sure to please any palate at your Thanksgiving table.

_____

Side

Fig-Pecan Stuffed Acorn Squash (From "Celebrate Vegan")

This elegant dish looks as good as it tastes. The deeply autumnal figs and toasty pecans contrast nicely against the inherent sweetness of the squash and agave nectar.

• 2 acorn squash halved lengthwise, seeded
• 1 T olive oil
• Salt and pepper
• 3 T vegetable margarine, such Earth Balance, melted
• 1/3 c agave nectar
• 3/4 c dried, de-stemmed Calimyra figs, chopped
• 1/3 c pecans, chopped
• 1/2 tsp cinnamon
• 1/4 tsp nutmeg

Serves 8

1. Preheat oven to 350 degrees.
2. Rub insides of acorn squash halves with olive oil and sprinkle with salt and pepper. Turn upside down onto a foil-lined cookie sheet (For easy clean-up later). Bake for 30 to 40 minutes, or until soft.
3. Meanwhile, mix remaining ingredients in a medium bowl
4. Remove squash from the oven and turn right side up. Fill halves with the fig mixture.
5. Bake for about 25-30 minutes or until filling is soft and bubbly.
6. Cool for about 10 minutes before serving.

Entrée

Seitan with Apples, Quince and Onion (From "Celebrate Vegan")
Seitan is a protein made from gluten. When cooked, its texture is chewy and somewhat similar to meat, hence its nickname, “wheat meat.” There’s something elegant and comforting about this harvest combination scented with warming, earthy herbs. This stewy dish makes its own gravy, perfect for serving with sweet potatoes, mashed potatoes or alongside any grain.

• 2 T olive oil
• 1 medium onion, sliced
• 2 cups of seitan chunks (Store bought, use your own recipe, or from "The Urban Vegan")
• Salt and pepper, to taste
• 2 small quinces, peeled and chopped (1/2-inch dice)
• 1 small apple, peeled and chopped (1/2-inch dice)
• 1 cup vegetable broth
• ½ tsp cumin
• ¼ tsp cinnamon
• 1 tsp ground sage
• 1 T cornstarch
• 1 T brandy (optional)

Serves 4, recipe easily doubled

1. Heat oil over medium in a large casserole. Add onions. Saaute until soft, about 5 mins.
2. Add seitan. Saute, stirring constantly, about 10 minutes. Seitan should begin to brown a bit. Season with salt and pepper.
3. Add quince, apple, veggie broth, spices and sage. Bring to a boil, then add brandy. Cook for a minute or two to allow alcohol to steam off. Turn heat to low.
4. With a ladle, transfer about ¼ cup of broth to a separate bowl. Whisk in the cornstarch to make a slurry, then stir it into the seitan mixture.
5. Cover and simmer for 20 minutes. Remove cover and cook for another 10 minutes. Adjust seasonings. Remove from heat and let sit for about 10 minutes before serving

Dessert

Wolffie’s Pumpkin Pie
I’m thankful for pumpkins, for sugar, and for this pie. Don’t worry that it won’t look ready when you first take it out of the oven—it sets as it cools.

Topping:
1⁄4 cup (50 g) sugar
1⁄4 cup (25 g) flour
1⁄2 tsp ground cinnamon
2 tbsp vegan margarine
1⁄4 cup (30 g) walnuts or pecans, finely chopped

Filling:
1 14-oz (398-mL) can unsweetened pumpkin purée
1⁄2 cup (120 mL) vegan “milk”
1⁄4 cup (40 g) cornstarch
1⁄2 cup (120 mL) maple syrup
1⁄2 tsp salt
1⁄4 cup (50 g) sugar
1 tsp ground cinnamon
1 tsp ground ginger
1⁄4 tsp allspice
1 tsp vanilla extract
1 9-in (23-cm) pie crust

1. Preheat oven to 375°F (190°C).
2. In a small bowl, stir together 1⁄4 cup (50 g) sugar, 1⁄4 cup (25 g) flour, 1/2 tsp cinnamon, 2 tbsp vegan margarine, and 1⁄4 cup (30 g) finely chopped walnuts. Set aside.
3. In a food processor, blend together 14-oz (398-mL) can unsweetened pumpkin, 1⁄2 cup (120 mL) vegan “milk”, 1⁄4 cup (40 g) cornstarch, 1⁄2 cup (120 mL) maple syrup, 1⁄2 tsp salt, 1⁄4 cup (50 g) sugar, 1 tsp cinnamon, 1 tsp ground ginger, 1⁄4 tsp allspice, 1 tsp vanilla extract until smooth.
4. Pour pumpkin mixture into prepared pie crust. Sprinkle topping evenly over top and bake for 40–45 minutes. Remove from oven and let cool. Serve at room temperature. Makes 1 pie.

No Meat Zone Recipes: Vegan Apple Pumpkin Pie

2011-11-17T13:28:00.000-05:00

VEGAN

Apple Pumpkin Pie

Ingredients:

1 can pumpkin pie
1 small apple
3/4 cup sugar
1 cup almond milk
1 tsp ground cinnamon
1/2 tsp ground cloves
1/4 tsp ground ginger
1 tsp salt
1 tbsp cornstarch
2 - 9 inch pie shells

Directions:

1. Preheat oven to 425 F.
2. Cut the apple and chop it up in a food processor or blender with milk.
3. Mix apple and milk with the rest of the ingredients (minus the pie shells) until smooth.
4. Pour mixture into pie shells.
5. Bake at 425 F for 15 minutes. Reduce heat to 375 F and bake for 40-50 minutes.
6. Cool on wire rack.

Daelyn Fortney | Facebook |@daelyn | email
Daelyn is the co-founder and managing director of the animal rights and eco-friendly news source, This Dish Is Veg. In addition to her work at TDIV, Daelyn homeschools her three daughters.

Photo credit: Daelyn

No Meat Zone Recipes: Vegan Thanksgiving Mushroom Gravy

2011-11-15T09:13:00.000-05:00

VEGAN

Thanksgiving Mushroom Gravy

Ingredients:

2 cups vegetable broth
3 cloves minced garlic
1/2 - 1 cup diced mushroom (leave some sliced)
1/2 diced onion
4 tablespoons soy sauce
2 tablespoons vegetable oil
1/2 teaspoon salt
1/2 teaspoon ground black pepper
3/4 teaspoon thyme
1/2 cup flour (more or less depending on thickness preference)

Directions:

Put all ingredients in a saucepan. Bring to a boil and stir often. Allow to simmer for 35-40 minutes.

Photo credit: BRYBS

No Meat Zone Recipes: Wild Rice Pilaf with Butternut Squash, Cranberries and Pecans

2011-11-08T11:42:00.000-05:00

This colorful rice pilaf with butternut squash, cranberries and pecans is perfect for a vegan Thanksgiving. With lemon and orange juices, fresh ginger and spices, the dressing provides a shock of flavor.

Even better, this pilaf is 100% guilt-free. Wild rice (which is actually a grass) is vegan, gluten free, high in protein and fiber, and low in fat.

I prefer this served as a warm pilaf, although it also makes a delicious salad if you want to prepare it in advance.

Wild Rice Pilaf with Butternut Squash, Cranberries and Pecans

Ingredients:

1 medium butternut squash, peeled, seeded and cut into small cubes
2 cups wild rice, rinsed
6 cups vegetable stock (or half water, half stock)
1 medium, chopped
2 cloves garlic, minced
1 cup dried cranberries
¼ cup warm water
2 tablespoons red wine vinegar
3/4 cup toasted pecans, chopped
3 tablespoons chopped Italian parsley
1/4 cup + 2 tablespoons extra virgin olive oil
Zest of 1 lemon
1/2 teaspoon ground cumin
1/4 teaspoon ground cardamom
1/4 teaspoon cinnamon
1/4 cup freshly squeezed lemon juice
1/4 cup freshly squeezed orange juice
1 Tbsp. minced fresh ginger
Salt and pepper to taste

Directions:

Preheat oven to 400 degrees.
Toss the butternut squash with 1 tablespoon of olive oil, and sprinkle with salt and pepper. Spread the squash on two baking sheets. Roast until tender and starting to brown, about 20 minutes (check earlier if your pieces are very small).
Heat 1 tablespoon of olive oil in a medium skillet. Sauté the onion and garlic for 3-4 minutes.
Place the dried cranberries in a bowl with the warm water and vinegar. Let sit for 10 minutes, then drain.
In a medium bowl, whisk together the remaining olive oil, lemon zest, cumin, cardamom, cinnamon, orange juice, lemon juice and fresh ginger.
Place the wild rice and stock in a medium saucepan. Heat to a boil, then reduce heat, cover and simmer for 40 minutes, or until some of the grains start to split. The rice should still be quite chewy. Drain thoroughly and place in a large bowl.
Add the onions and garlic, cranberries, parsley, pecans and dressing to the wild rice and stir. Gently mix in the roasted squash. Serve warm, at room temperature or chilled.

Cathy Elton
Cathy is a Brooklyn-based food blogger who focuses specifically on heart-healthy food. A long-time foodie, she suddenly learned that she has hereditary heart disease. But she turned her health issue into a cooking challenge, and developed a heart-healthy, vegetarian cooking style that’s spicy, satisfying and adventurous. Cathy is on a mission to inspire others to eat the way she does, and shares her recipes on What Would Cathy Eat?

Photo credit: Cathy

No Meat Zone Recipes: Eden's Mediterranean Babaganoush

2011-11-04T11:12:00.000-05:00

Eden Grinshpan, host of Cooking Channel’s Eden Eats, shares her delicious recipe for baba ganoush. Find Eden at her Cooking Channel page and on Twitter.

VEGAN

Eden's Mediterranean Babaganoush

Ingredients:

1 Whole Eggplant, scored all over
1/4 cup raw Tahini
2 garlic cloves, finely chopped
Juice of half a lemon
1 tablespoon extra virgin olive oil
1/4 cup roughly chopped fresh cilantro leaves
Warmed Pita Bread

Directions:

Grill or broil the whole eggplant until the skin has blackened/charred.
Let the eggplant cool.
Remove the inside of the eggplant.
Mix with tahini, garlic, lemon juice, salt and olive oil.
Check for seasoning.
If you prefer creamier, add in more tahini; if you prefer a lighter blend, add more lemon.
Garnish with cilantro, and serve with warm pita.

Eden Grinshpan, host of Cooking Channel’s newest show, “Eden Eats”, takes viewers around the world on a mouthwatering 24-hour culinary adventure -- without ever using her passport! Eden visits hidden neighborhoods and uncovers extraordinary kitchens to meet the immigrants and locals that make up the backbone of every American city. In each city Eden highlights the global cuisine to discover how people from around the world have re-created their lives and culture through food in America.

After graduating from London's Le Cordon Bleu with a "Grande Diplome" Eden traveled to India, Southeast Asia and Israel, taking cooking classes and volunteering with various organizations including the orphanage, Ramana's Garden. The experience Eden had in the orphanage, inspired her to raise money and open the orphanage's vacant café, teaching the children of Ramana's Garden the fundamentals of the culinary arts; allowing the orphanage to earn money to fund other programs.

Back home, Eden realized she didn't need a passport to enjoy global cuisine -- it surrounded her in the hidden gems of every city she visited. Tackling one city at a time, Eden set out to meet the immigrant proprietors who had brought their cultural dishes to eager American eaters. Eden started her journey in Austin, a city known for BBQ and Tex-Mex, but in a city where more than 50 languages are spoken, you're sure to find tons of international fare. Each week, on “Eden Eats”, she drops in to a new American city and uncovers the global culinary scene in just 24 hours.

Photo credit: Eden Grinshpan

No Meat Zone Recipes: Spicy Peanut Crusted Tofu Steaks

2011-10-31T11:06:00.003-05:00

VEGAN

Spicy Peanut Crusted Tofu Steaks

Ingredients:

1 tsp vegetable oil
1 tsp sesame oil
1 package firm tofu, cut into 8 slices
2 1/2 tbsp peanut butter
2 sliced green onions
1 1/2 tbsp sweet chili sauce
1 tsp soy sauce
4 tbsp unsweetened coconut
Drizzle of lime juice
Crushed peanuts (optional)

Directions:

Preheat the broiler.
In a pan set to medium, heat vegetable oil and sesame oil. Add tofu and cook on each side until brown.
Transfer tofu steaks to a greased baking sheet.
In a bowl, mix peanut butter, 1/2 of the green onion slices, chili sauce, and soy sauce.
Spread the mixture on the tofu. Sprinkle the tops with coconut.
Broil for 3 to 4 minutes until coconut is golden brown.
Sprinkle with crushed peanuts and remaining green onion. Drizzle tops with lime juice.

Disclosure: Special thanks to the National Peanut Board for providing the peanut product for this recipe.

Photo credit: Daelyn

No Meat Zone Recipes: Vegan Butternut Squash, Apple and Carrot Soup

2011-10-27T12:05:00.002-05:00

I’ve lived in southern California for over three years now and I shouldn’t complain, the weather is gorgeous here. But (I said I shouldn’t complain, not that I can’t complain) sometimes I really start to miss the seasons. Right now in New England, the leaves are changing color and falling to the ground, the air is cool and crisp, and every restaurant has a whole slew of cozy soups added to the menu.

I’ve been feeling nostalgic, so yesterday when my friend Victoria sent me a photo of the colorful trees outside her university library in New York City, I just about cried. I had had enough. I was determined to be all cozy and autumnal, despite the complete lack of autumn here in Santa Barbara.

So I decided to concoct a soup of my own using the coziest fall ingredient I could think of: butternut squash. And then I went and hung out in a pumpkin patch.

Vegan Butternut Squash, Apple, and Carrot Soup

1 whole butternut squash
3 carrots, chopped
2 granny smith apples, peeled and diced
½ yellow onion, diced
2 tsp cinnamon
2 tbsp olive oil
1 cup unprocessed soy milk

I knew I’d have to soften the carrots and butternut squash if I was going to put them in the blender later, so I simmered them in a big pot for about 20 minutes. Meanwhile, I sauteed the onion, apples and olive oil in another big pot. I sprinkled the cinnamon on top and the kitchen started to smell like autumn – it was working!

I took the somewhat softened butternut squash out of its pot to peel it and chop it up. It was pretty painstaking work – butternut squash has got to be the least pliable vegetable I’ve encountered. The plus side is that I got a stellar arm workout.

After I chopped the butternut squash into about 1-inch cubes, I added it and the carrots into the pot with the onion and apples:

I let it simmer for about a half hour. Then I added the soy milk and let it simmer for another half hour. I just kept checking it every so often to see how soft the squash was getting.

After an hour of simmering, the squash chunks were soft enough that they wouldn’t injure my blender. So I put the mixture in the blender in two batches and pulsed it a few times. It turned into a thick, somewhat grainy, sweet and flavorful soup, and I took a gorgeous picture of it.

In the end, it didn’t matter that it was 72 degrees outside and cloudless, as always. I was successfully autumnal, and I don’t care what the interminable sunny weather has to say about it.

Meghan Joyce | Facebook
Meghan has been a vegan for a few months and blogs about it at MeghanTheVeghan.blogspot.com. She's a PhD student in musicology, an opera singer, and a yoga enthusiast who loves eating and loves the world.

Photo credit: Meghan

No Meat Zone Recipes: Vegan Classic Potato Salad

2011-10-24T13:01:00.000-05:00

A vegan take on a classic favorite.

Vegan Potato Salad

Ingredients:

6-8 baking potatoes
4 dill pickles, chopped
2 green onions, chopped
6 tablespoons Vegenaise
3 tablespoons mustard
1/4 cup almond milk

Directions:

Bake or microwave the potatoes. Let cool.
Cut the potatoes in chunks.
Mix the remaining ingredients.
Toss everything together and chill.

Photo credit: Daelyn

No Meat Zone Recipes: Vegan Chocolate Pumpkin Pôts de Crème

2011-10-10T15:14:00.000-05:00

Chocolate Pumpkin Pôts de Crème

The key to perfect pôts de crème is to mix the custard in a blender. Even though the pumpkin is already puréed, the blender smooths out the dessert just that much more to create a truly light-as-air treat.

Ingredients:

2 Tbsp (30 ml) plain or vanilla rice milk
2 Tbsp (30 ml) agave nectar or maple syrup
2 Tbsp (30 ml) corn starch, tapioca or arrowroot starch
1 cup (240 ml) pumpkin purée, homemade or canned
1 can (12 oz or 400 ml) full fat coconut milk, preferably organic
pinch fine sea salt
1/2 tsp (2.5 ml) cinnamon
1 tsp (5 ml) pure vanilla extract
20-30 drops plain or vanilla stevia, to your taste
1.5 ounces (55 g) good quality unsweetened chocolate (I use Cocoa Camino)
3/4 tsp (3.5 ml) xanthan gum

Directions:

In the bottom of a medium-sized pot, whisk together the rice milk and agave. Add the corn starch and whisk until smooth and there are no lumps. Mix in the pumpkin until smooth. Add the coconut milk, salt and cinnamon.

Heat the mixture over medium heat, stirring constantly, until it begins to bubble and thicken; continue to cook, stirring, for one minute and remove from heat. Stir in the vanilla, stevia and chocolate; allow to sit 30 seconds, then stir again until the chocolate is melted and completely blended. Pour into a bowl and allow to cool to room temperature, stirring once or twice during the first five minutes (this will help prevent a "skin" from forming on top; if one develops anyway, don't worry too much, as everything will be blended later).

Once the mixture has cooled, pour it into a blender and add the xanthan gum. Blend on high until well combined and smooth, then return to the bowl. (It may appear quite liquid at this point--this is fine).

Refrigerate overnight or at least 6 hours before spooning or piping into serving dishes; garnish with cacao nibs or shaved chocolate, if desired. The mousse will be soft but should hold a shape. Makes 4-6 servings. Store, covered, in refrigerator up to 4 days. Freeze leftovers for ice cream.

Originally posted on Diets, Desserts and Dogs

Ricki Heller, PhD, RHN | @RickiHeller
Formerly the owner of a vegan bakery, Ricki adapted those recipes for her cookbook, Sweet Freedom: Desserts You'll Love without Wheat, Eggs, Dairy or Refined Sugar. She also writes articles about food for various publications and online sites. Find Ricki posting delicious, healthy recipes on her blog, Diet, Dessert and Dogs.

Photo credit: Ricki Heller

No Meat Zone Recipes: Unprocessed Maple Almond Oat Bars

2011-10-03T14:17:00.001-05:00

Last week, I decided to take the Eating Rules October Unprocessed challenge and pledge to eat only unprocessed foods for the whole month. I didn’t think it would be that big of a deal because I eat unprocessed food most of the time, anyway. But not all the time. I had to purge my refrigerator of Earth Balance, almond milk, and store-bought guacamole and purchase purer alternatives to my soy sauce, hummus, peanut butter, and soy milk.

One of my biggest hurdles would be CLIF bars, since they’ve been my go-to starvation-prevention snack for the past six months. I don’t actually end up eating too many of them – maybe one or two per week – but I like just knowing they’re in my purse in case I need them.

An anonymous commenter on the post in which I announced my pledge suggested I make my own CLIF bars and attached a recipe. Using that recipe and some similar ones (and enlisting the help of my Reasonably Skilled Alter-Ego, who manages all the trickier tasks in the kitchen), I concocted the following recipe:

Unprocessed Maple Almond Oat Bars

2 cups uncooked oats
3 tbsp ground flax seeds
1/4 cup sliced almonds
1/4 cup maple syrup (100% pure, obviously)
2 tbsp unprocessed brown sugar
1/3 cup unprocessed almond butter
1 tsp pure vanilla extract

First, I mixed the oats, flax, and almonds together in a big bowl:

Then it was time to enlist the help of my Reasonably Skilled Alter-Ego. She brought the maple syrup and brown sugar to a boil in a pan, stirring them constantly. Obviously, they didn’t burn to the bottom of the pan because unlike me, my alter-ego is a Person of Reasonable Skill. Then she removed them from the heat and mixed in the almond butter and vanilla extract:

I poured the melted stuff over the dry stuff and stirred it all up. I packed it into an 8-inch pan and wondered how it would ever turn into solid bars. It just didn’t look like it would hold together. So I stuck it in the refrigerator to cool for about an hour. When I took it out, it was holding together just fine and I was able to slice it into bar-sized snacks.

They’re tasty! Unfortunately, when you try to pick them up to bite into them on a hot day (like today), they kind of fall apart. Oh, well. I still mark this as a successful foray into unprocessed cooking and it gives me hope for the coming month.

Photo credit: Meghan

No Meat Zone Recipes: Roasted Fresh Tomato Soup

2011-09-08T09:46:00.000-05:00

VEGAN

Roasted Fresh Tomato Soup

Ingredients

4-5 pounds fresh ripe tomatoes, sliced in half
5 cloves garlic, peeled
3 large shallots, peeled and sliced in half lengthwise
2 tablespoons olive oil
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
2 cups vegetable stock
2 cups water
1 teaspoon fresh thyme
1 large handful fresh basil leaves
1 teaspoon agave nectar

Directions

Preheat oven to 425. Toss the tomatoes, garlic and shallots with the olive oil. Place on a baking sheet, with the tomatoes cut side up. Bake for 45 minutes.
Transfer the tomatoes, garlic and shallots (along with any accumulated juices) to a large saucepan. Add the remaining ingredients.
Bring to a boil, then reduce heat and simmer for 20 minutes.
Puree in a blender or using an immersion blender. Add salt and pepper to taste.

Cathy Elton Cathy is a Brooklyn-based food blogger who focuses specifically on heart-healthy food. A long-time foodie, she suddenly learned that she has hereditary heart disease. But she turned her health issue into a cooking challenge, and developed a heart-healthy, vegetarian cooking style that’s spicy, satisfying and adventurous. Cathy is on a mission to inspire others to eat the way she does, and shares her recipes on What Would Cathy Eat?

Photo credit: Cathy

No Meat Zone: Vegan Mango Barbecue Pinto Beans

2011-05-31T11:56:00.003-05:00

When I saw this Mango BBQ Beans recipe, I was intrigued ... but also a little hesitant to make them, because the beans were cooked on the stovetop rather than baked. After all, I'm a traditional baked bean kinda gal. But I fell in love with the flavor of these tangy, mango-y beans.

I made a few changes to the recipe as it originally appeared in the cookbook Appetite for Reduction, including:

- I used pinto beans instead of kidney beans because the soft texture of pintos is perfect here.

- I used my bean cooking liquid instead of vegetable broth, because it was free and tasty!

- And I used less than half the amount of liquid smoke, which can be overpowering.

The result was slightly sweet and smoky, and absolutely delicious. Next time will probably go all the way and bake them at 300 degrees for an hour or two instead of simmering on the stovetop. But that will simply be guilding the lily (or the beans, as the case may be.)

VEGAN

Mango BBQ Beans

3/4 pound dried pinto beans
1 tablespoon olive oil
1 yellow onion, chopped
4 cloves garlic, minced
1 1/4 cups chopped fresh ripe mango
1 cup canned tomato sauce
1 cup bean cooking liquid
1/2 teaspoon Aleppo chili flakes
1/4 teaspoon ground allspice
1 teaspoon freshly ground coriander
1/2 teaspoon liquid smoke
1 tablespoon agave nectar
Salt and pepper, to taste

Place the beans in a large bowl of cold water and soak overnight. Drain, return to the pot and cover with cold water by 1-2 inches. Bring to a boil, skim off any foam, then reduce heat and simmer until tender. This may take anywhere from 45 to 90 minutes, depending on the freshness of your beans. Drain, reserving 1 cup of cooking liquid.

Heat the oil in a large pot over medium heat. Saute the onion and garlic in the oil for about 5 minutes, until the onions are translucent.

Add the mango, tomato sauce, bean cooking liquid, pepper flakes, allspice, coriander, beans and salt. Bring to a boil, then lower the heat and simmer, partially covered, for 45 minutes, stirring occasionally.

Remove off the heat and stir in the agave nectar and liquid smoke. Add more salt to taste, and serve.

Photo credit: Cathy

No Meat Zone Recipes: Vegan Moroccan Chickpea and Vegetable Stew

2011-05-06T09:34:00.000-05:00

The combination of butternut squash and warm spices with the piquant flavors of olives and preserved lemons give the stew the kind of sweet, salty and tangy complexity I can’t resist. This recipe is also proof (like I needed more proof) that you don’t need meat to make a hearty main course. This is about as satisfying – and nutritious – as it gets. This was adapted from an Aida Mollenkamp recipe, with additional inspiration from Martha Rose Shulman, an amazing champion of vegetarian cooking.

The harissa and preserved lemons are essential ingredients here, so do seek them out or make your own! While you can make this with canned chickpeas, I do hope you’ll cook your own from scratch if you have time (it takes about two cups of dried chickpeas.) Not only are they tastier than canned chickpeas, it will save you a few bucks. And who doesn’t need that?

VEGAN

Moroccan Chickpea and Vegetable Stew

3 tablespoons olive oil
1 large Spanish onion
6 large cloves garlic, thinly sliced
1 tablespoon ground cumin
1 teaspoon ground caraway seeds
1/4 teaspoon cayenne pepper
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
pinch cinnamon
2 teaspoons ground coriander
1 pound butternut squash, cut into 3/4-inch cubes
1/2 pound carrots, chopped
¾ pound new or Yukon gold potatoes, cut into 1/2-inch cubes
4 cups cooked chickpeas
1 1/2 teaspoons harissa
pinch crumbled saffron threads
1 14-ounce can diced tomatoes, with juice (recommend Eden Organic tomatoes, which are diced very small)
3 ½ – 4 cups vegetable stock
½ preserved lemon, finely chopped
1 cup large green olives, such as Cerignola

Garnishes:

Toasted sliced or slivered almonds
Chopped fresh cilantro
Plain yogurt (soy or regular)
Harissa

Directions

Heat the oil in a large dutch oven or heavy-bottomed pot. Add the onions, garlic, spices, salt and pepper and cook over medium heat for about 5 minutes. Stir in the squash, carrots and potatoes and cook for 5 minutes. Add chickpeas harissa, saffron, and tomatoes. Add vegetable stock to just barely cover the vegetables. Cook, covered, for about 20-30 minutes, until vegetables are tender. Season with additional salt to taste, then stir in the preserved lemon and olives. Serve, garnishing with the suggested additions as you like.

Photo credit: Cathy

No Meat Zone Recipes: Gluten free and vegan chocolate chip cookies

2011-05-05T11:20:00.001-05:00

Gluten Free and Vegan Chocolate Chip Cookies

Ingredients

2 ½ cups blanched almond flour *
½ teaspoon celtic sea salt
½ teaspoon baking soda
½ cup grapeseed oil
1 tablespoon vanilla extract
½ cup agave nectar
1 cup dark chocolate chips 73% cacao

Directions

Combine dry ingredients in a large bowl
Stir together wet ingredients in a smaller bowl
Mix wet ingredients into dry
Form ½ inch balls and press onto a parchment lined baking sheet
Bake at 350° for 7-10 minutes
Cool and serve

Makes 24 cookies

* Please note: Bob's Red Mill almond flour does not yield successful results when used in this recipe. For more information regarding this matter please see #3 in Elana's Pantry FAQs.

Recipe and photo by Elana, author of Gluten-Free Cupcakes. For more information, visit her website.

No Meat Zone: Red kale and tamari walnut salad

2011-05-05T10:41:00.000-05:00

VEGAN

The other day I was wandering around the produce section the way an avid reader wanders the book store, thinking, “Hmmmm, what should I buy?” I was drawn in by a bountiful bunch of red kale. Because I am relatively new to the joys of kale I am not yet familiar with all of the varieties and their idiosyncrasies. But I love a challenge. I took a leap of faith that it might be more mild than your standard issue kale and that it could be used in a salad.

When I designed this salad I was visualizing the classic spinach and strawberry salad of yore. This is an homage to a legend. This salad is not for the faint of heart. It is significantly more substantial (read a workout to consume) than raw spinach, yet surprisingly lighthearted. The sweet and juicy fruit is the perfect companion to the meaty kale and tangy dressing. The bite of the Dijon offsets the barely bitter of the red kale and makes you want more and more.

Red Kale & Tamari Walnut Salad
Serves four or two very hungry girls

Ingredients

1 Bunch organic red kale well rinsed and torn off of spine and into pieces
2 c sliced strawberries
orange supremes from 2 oranges (save juice for dressing)
2/3 C shredded carrots ( I bought already shredded in a bag)
1/2 c raw walnut halves or pieces
1 tsp tamari
Dressing
2.5 Tbsp juice from the oranges you have sliced
1/2 tsp tamari
1 1/2 tsp brown rice syrup (substitute agave or maple syrup if you want to)
2 Tbsp Dijon mustard

Make It Happen

Toast walnuts in a dry pan over low heat. When they are hot, add 1 tsp of tamari to the pan and toss to coat. Remove pan from heat and let cool.
Put kale, berries, oranges and carrots in a bowl
In a separate bowl whisk together all dressing ingredients
Pour dressing over salad and toss gently
Top with toasted walnuts and fresh cracked black pepper and serve immediately

As I sat there consuming this beast of a salad I couldn't quite put my finger on exactly what made me love it so much, just that I did and there you have it. It’s an enormous bowl of health and vitality with tamari toasted walnuts. Immediately upon finishing the bowl my insides felt giddy and my body felt happy. Kale is like an amphetamine.

You are really going to love the colors and flavors of this salad. Easy to make with easy to find ingredients. Enjoy.

Have a delicious day.

Sherry Duquet | Facebook
Sherry is on a mission to inspire others to join in her journey to change the world, one meal at a time. As a long time vegetarian and vegan newbie, Sherry launched a compassionate living blog Exploits of a Vegan Wannabe where she welcomes meat-a-tarians, vegans and anyone interested in creating change with their choices and voices.

Photo credit: Sherry Duquet

No Meat Zone Recipes: Vegan Cabbage Stir Fry (Varai)

2011-05-03T13:48:00.002-05:00

Cabbage is cultivated extensively all over the world. Mostly its among the cheapest vegetables in the market. Cabbage is very high in vitamin A and contains vitamin C, carbohydrate and proteins. It helps to fight hemorrhage.

This simple stir fry dish along with rice and gravy is a complete meal. Cabbage stir fry was representing yellow dish in our colorful and yummy Sri Lankan lunch spread.

VEGAN

Cabbage Stir Fry (Varai)

Ingredients
Serves 2-3

2 tbsp sesame oil
1 onion diced
Few curry leaves
2 red chilis diced
1 tsp of each mustard and cummin seeds
1 tbsp yellow gram
400g cabbaged thinly sliced
Pinch of turmeric powder
Salt

Method

Heat oil in a non-stick pan, sauté onion, curry leaves and red chili for a minute. Add mustard, cumin seeds and yellow gram, stir for another 2 minutes. When they start to splutter add cabbage, salt and turmeric.

Stir cabbage for 5 minutes till it’s wilted and water is evaporated. Serve with rice.

Ami
Ami is a small time home cook, whose passion for cooking was ignited when she was 12 years old. Since then she has been on a long culinary journey, drawing inspirations from her mom's scrumptious cooking, watching TV cook-shows, reading cook books and experimenting in her kitchen. Visit Ami's Vegetarian Delicacies for more information.

Photo credit: Ami

No Meat Zone Recipes: Very Veggie Split Pea Soup

2011-04-21T10:16:00.000-05:00

Very Veggie Split-Pea Soup

Ingredients (Makes 6 cups)

2 golden beets
5 kale leaves
6 swiss chard leaves
1 cucumber
1 zucchini
6 stalks of celery
2 T olive oil
1 small onion, diced
3 cloves garlic minced
1 bay leaf
1 t each: rosemary, coriander, saffron strands
2 cups dry split peas, rinsed and drained
2 cups of water
Juice of one lemon
Salt & Pepper to taste

Instructions

Juice the first six ingredients. This should make approximately 4 cups of green juice.

Heat olive oil in the pressure cooker. Saute onion and garlic and stir frequently for 2 – 3 minutes. Add rosemary, coriander and saffron strands. Toss in the bay leaf and add the split peas, vegetable juice and water. Bring to high pressure and remain at high pressure for 6 minutes followed by natural release. Upon release of pressure, carefully remove the lid from the pressure cooker, away from you. Stir in the juice of one lemon and begin to add salt and pepper to taste (I went with 1 t sea salt and 1/2 t black pepper).

Remove bay leaf and serve.

JL Fields | @JLgoesvegan
Post-40 JL became a marathoner and triathlete, changed careers and transitioned from vegetarian to vegan. She now blogs about vegan cooking (and wine!) and fitness. JL is a community college administrator and teaches nonprofit management at a local university. Follow JL on her blog and Facebook.

Photo credit: JL

No Meat Zone Recipes: Spring Salad Pizza (Raw)

2011-04-19T13:56:00.000-05:00

Spring Salad Pizza (Raw)
Makes 4 mini pizzas

Ingredients

For the crust

2 cups sprouted lentils (I used green), rinsed and drained
1/4 cup hemp seed
1/4 cup red onion, diced
1 T Herbes de Provence
1 t sea salt
2 cloves garlic
1/2 a granny smith apple, diced
1 t vegan Worcestershire sauce (optional)

For the topping

1 tomato, seeded and diced (save seeds)
1/4 cucumber, spiralized

For the "sauce"

1 t cold-pressed flax seed oil
Saved tomato seeds
S&P to taste (doesn’t need much salt!)

Instructions

For the crust
In the food processor, using the “S” blade, pulse to desired consistency. Form into patties (you will notice that the consistency is wet/thin–I simply rolled about 1/4 in my had and tossed it on the ParaFlexx sheet, spreading out almost like a pancake). Dehydrate on 145F for one hour. Reduce heat to 105F for 7 more hours. Flip over, off the ParaFlexx and on to the screen and dehydrate for 8 – 10 more hours.

For the topping
Begin with a layer of spiralized cucumber and top with diced tomato.

For the “sauce”
Quickly whisk the oil, tomato seeds and salt and pepper and pour over the pizza.

Photo credit: JL

No Meat Zone Recipes: Vegan Kang Kung Belacan

2011-04-14T14:34:00.002-05:00

Kang kung also known as water spinach, is rich in iron, and good to alleviate anemia. Kang kung is also rich in calcium, vitamin A & C.

Blanched kang kung in rich spicy sauce, is a delicious way of eating greens with rice or noodles. Same cooking method can be applied to other leafy vegetables such as Chinese spinach (Amaranth), choy sum and pak choy.

Kang Kung Belacan

Serves 2-3

Ingredients

500g Kang kung washed and roughly chopped
2 tbsp dark soy sauce
1 tbsp minced garlic and ginger
4 dry red chili thinly sliced
2 tsp corn flour mixed in 50ml cold water
2 tbsp vegetable oil
1 onion chopped

Method

To make the sauce, heat oil in a large pan, sauté onion, garlic ginger for 2 minutes. Add soy sauce, red chili and corn flour, mix well for a 2 second and turn off heat. Sauce should be creamy. Set them aside.

Boil water in a sauce pan, when water is boiling add 1 tsp salt, kang kung, leave for 2 seconds. Drain them using colander and wash with cold water.

Mix blanched kang kung with sauce, serve immediately.

Photo credit: Ami

No Meat Zone Recipes: JL’s Cucumber & Beet Noodle Salad with Avo-Hemp Dressing

2011-04-07T10:12:00.000-05:00

JL’s Cucumber & Beet Noodle Salad with Avo-Hemp Dressing (Raw)
Serves 1, generously

INGREDIENTS

Half a large cucumber
1 small beet
1 avocado
1/4 cup hemp seeds
Juice of 1 medium lemon
2 T coconut aminos
1 small clove of garlic
2 pinches of cayenne pepper
1/4 cup filtered water (add more, if necessary, for desired consistency)

METHOD

Run the cucumber and beet through a spiralizer (I use the affordable Spirooli Spiral 3-in-1 Slicer)
For the dressing: Add all remaining ingredients to a blender and pulse to desired consistency. Makes just over 1 cup.
Serve about 3 Tablespoons of the dressing over the cucumber and beet noodles.

Photo credit: JL

No Meat Zone Recipes: Overnight Slow Cooker Apple Cinnamon Steel-Cut Oatmeal

2011-03-30T14:47:00.002-05:00

Recipe slightly adapted from here

Ingredients:
2 apples, peeled, cored, cut into 1/2-inch pieces (2-1/2 to 3 cups chopped)
1 1/2 cups vanilla soy milk
1 1/2 cups water
1 cup uncooked steel-cut oats
1 tbsp coconut sap
1 tsp cinnamon
2 tsp ground flax seed
1/4 tsp sea salt
Optional garnishes: chopped nuts, raisins, maple syrup, additional milk or butter

Directions:

Coat inside of 3-1/2 quart (or larger) slow cooker with cooking spray. Add all ingredients (except optional toppings) to slow cooker. Stir, cover, and cook on low for 7 hours. Spoon oatmeal into bowls; add optional toppings, if desired. Store leftovers in refrigerator. Freezes well.

To reheat single servings: Put 1-cup cooked oatmeal in microwave proof bowl. Add 1/3 cup fat-free milk. Microwave on high for 1 minute; stir. Continue cooking for another minute, or until hot.

Recipe can be doubled in 6-quart or larger slow cooker. Increase cooking time 1 hour.

Samantha Lavorato
Samantha recently made the decision to go full out vegetarian after years of dabbling with the lifestyle. She enjoys running, yoga, swimming, and weight training. Samantha can usually be found in the kitchen whipping something up with a variety of ingredients. Follow Samantha at her blog, Flavorator.

Photo credit: Samantha

No Meat Zone Recipes: Shamrock Spinach Smoothie

2011-03-29T16:04:00.001-05:00

This smoothie is insanely delicious, the colour is beautiful and all natural, the flavours are bold and refreshing. I really enjoy this! This is great because... well, I've never ever enjoyed chocolate milk as I've said numerous times I'm not a fan, but mint chocolate chip ice cream has always been a favourite of mine, and this sort of reminds me of it. Instead of peppermint extract you can use a few mint leaves (which I've been doing this week), you can use cocoa powder, semi-sweet chocolate chips, regular soy milk or any soy milk, it's really versatile and you'll get similar fantastic tastes'.

Shamrock Spinach Smoothie

Ingredients:

1 cup spinach
1 large frozen banana
1/4 tsp peppermint extract
1/2 cup soy chocolate milk
1/2 cup water
Carob chips for topping

Directions:
Blend everything together in blender.

Photo credit: Samantha

No Meat Zone Recipes: Fried Vegan Sopapillas

2011-03-28T15:58:00.001-05:00

Vegan Sopapillas

Sopapillas are a Spanish pastry that are usually deep-fried and sprinkled with brown sugar & honey. Being a vegan, and also not having a deep-fryer, I used our Fondue set (which was awesome) and agave nectar. This recipe makes 2 dozen.

Ingredients:

4 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
4 tablespoons Spectrum organic vegan shortening
1 ½ cups warm water
2 quarts of oil for frying

Directions:

1. Stir together flour, baking powder, salt, and shortening. Stir in water & mix until the dough is smooth. Cover and let mixture stand for about 20 minutes.
2. On floured board, roll dough mixture flat to 1/8—1/4 inch thick. Cut into 3 inch triangles or squares, re-rolling dough until it is all gone.
3. Heat your oil in a deep-fryer to 375 degrees & fry until golden brown on both sides.
4. Drain on paper towel & serve with brown sugar and/or agave nectar.
5. Eat & say "Yum" a lot!

Kelly Beth | @veganbotanicals
Kelly Beth is a smiley vegan herbalist and wanderer, and currently resides in Boulder, Colorado with her fiancé and kitty (kitty face). She created twig & leaf botanicals, a vegan & organic herbal apothecary 3 years ago to bring healthy, plant-based alternatives to mainstream medicine and home care. Follow Kelly Beth on her blog and Facebook.

Photo credit: Kelly Beth