Buffalo Chickpea Pizza with White Garlic Sauce

 Source: Vegan Richa

https://www.veganricha.com/buffalo-chickpea-pizza-white-garlic-sauce-celery-ranch-vegan-recipe

Ingredients

No Knead Crust:

• 1 tsp active yeast
• 1/2 cup (125 ml) warm water
• 1 tbsp flour
• 1 1/4 cup (156.25 g) flour unbleached white or a combination of white and whole wheat
• 1/3 tsp (0.33 tsp) salt
• 1 tsp olive oil
• 1/2 tsp (0.5 tsp) dried oregano or other herbs
• 1/4 tsp (0.25 tsp) garlic powder optional

For the Buffalo Sauce Chickpeas

• 3 Tbsp hot sauce
• 1.5 Tbsp Sriracha hot sauce
• 2 tsp extra virgin olive oil
• 15 oz (425.24 g) can chickpeas or 1.5 cups cooked chickpeas

White Sauce Base

• 1/2 cup (118.29 g) ground cashew
• 3/4 cup (187.5 ml) almond milk
• 2 tbsp flour or 1 Tbsp arrowroot starch
• 2/3 tsp (0.67 tsp) salt
• 1 Tbsp extra virgin olive oil
• a very generous dash of black pepper

For the garlic sauce

• 2/3 (0.67) of the white sauce from above
• 4 cloves of roasted garlic or 1 tsp garlic powder
• 1/4 tsp (0.25 tsp) onion powder
• 1/2 tsp (0.5 tsp) italian herb blend
• 1 Tbsp nutritional yeast flakes
• 1 tsp apple cider vinegar

Ranch sauce

• 1/3 (0.33) of the white sauce from above
• 1/2 tsp (0.5 tsp) ranch seasoning
• 1/2 tsp (0.5 tsp) apple cider vinegar

3/4 cup shredded vegan mozzarella

1/2 cup veggies of choice (optional)

Instructions

• In a bowl, mix warm water, yeast and 1 tbsp flour. Let it sit for a few minutes to activate.
• Add 1 cup flour, salt, herbs and garlic and olive oil and mix in. Add another 3 tbsp flour and mix in. Get your hands in there to mix and knead for a few seconds into a soft slightly sticky dough.. Add another tbsp flour if needed. Gather the dough into a ball and let it sit for 15 minutes in a warm place.
• Add a 1/2 tsp oil over the dough and spread with your hands. Gather the dough into a ball and place on parchment lined sheet.
• Use a bit of flour to spread the dough into a 13 to 14 inch size oval. Spread it depending on on how thick or thin you want the crust to be. Keep the edges thicker than the center. Let it sit for a few minutes. Preheat the oven to 425 degrees F
• Make the Buffalo chickpeas: Mix everything under buffalo chickpeas. Mash a few chickpeas and let sit and marinate while you prep the sauce.
• Make the White sauce: Blend all the ingredients under white sauce base until well combined into a smooth sauce.
• Make the White Garlic sauce: Take about a 2/3 part of the white sauce from above and add garlic sauce ingredients. Mix well. Taste and adjust and mix or blend.
• Make the Ranch: Add the ranch seasoning to 1/3 of white sauce and vinegar and mix and keep ready.
• Brush olive oil on crust. Drizzle enough garlic sauce on the dough to coat. Add spinach or greens or other veggies of choice.
• Layer buffalo chickpeas on the greens. Drizzle some buffalo sauce from the marinade.
• Drizzle a generous amount of celery ranch. Add vegan mozzarella cheese shreds. 
• Bake at pre-heated 425 degrees F / 220ºc for 14 minutes. Broil for a minute to crisp.

Vegan Biscuits & Gravy

 Source (biscuits): https://www.noracooks.com/vegan-buttermilk-biscuits/

Gravy by Aimee

Biscuits (makes 8):

1 cup unsweetened vegan milk (such as oatmilk)

1 TB apple cider vinegar

2.5 cups flour

2 TB baking powder

2 tsp sugar

1 tsp salt

1 stick (8 TB) vegan butter, frozen

Gravy:

12 TB vegan butter, cut into pieces (1.5 sticks)

1/2 cup flour

2 cups unsweetened vegan milk

2.5 tsp black pepper

1.5 tsp smoked paprika

1.5 tsp garlic powder

1.5 tsp onion powder

2 TB tamari

2 cups crumbled vegan breakfast "sausage" (6 Impossible patties)

• 1. Preheat the oven to 425 degrees F and line a baking sheet with parchment paper (or lightly spray with oil).  In a glass measuring cup, combine the soy milk and apple cider vinegar. Set aside to curdle into vegan buttermilk. 
• 2. Add the flour, baking powder, sugar and salt to a large mixing bowl.  Using a grater, grate the frozen butter stick into the flour mixture. Stir well to combine.
• 3. Pour the vegan buttermilk into the bowl with the rest of the biscuit ingredients. Gently stir until almost combined, but do not over mix. It will not be a clean ball of dough at this point, and it will be quite moist and sticky. 
• 4. Scoop the dough onto a lightly floured surface and gently work it together with your hands, shaping it into a rectangle. Flour your hands to prevent sticking, and sprinkle a little flour on the dough if it's very sticky. Just do not add too much, or the biscuits will be dry.
• 5. Gently flatten the dough into a rectangle, then fold one side into the center, then the other side. Turn the dough a half turn, and flatten again into a rectangle shape. Repeat the process two more times. This is what makes all those wonderful layers!
• 6. On the last folding, gently flatten the dough until it's about 1 inch thick. Cut into circles using a biscuit cutter, and do not twist the cutters. Try to get as many biscuits the first time. Re roll any scraps until you have 8 biscuits.
• 7. Arrange them so they are touching on the pan, this helps them bake up tall. Bake for 15-20 minutes, or until golden brown on top and tall.

Meanwhile, while biscuits are baking, make the gravy:

In medium saute pan, melt butter. Stir in flour until dissolved. Stir in vegan milk until there are no lumps.  Stir in remaining ingredients and heat until thickened.  Serve over biscuit halves.

 

Indian Butter Chick'n

 Source: The Vegan Meat Cookbook

2 1/2 cups uncooked jasmine rice

20 oz. frozen vegan chick'n strips (Morningstar- 2 bags)

oil to saute

1 cup chopped onion

3 cloves garlic, minced

1 TB ginger, minced

1 tsp cumin

1 tsp coriander

1/2 tsp turmeric

1/2 tsp cinnamon

1/2 tsp red pepper flakes

1 cup vegetable broth

1 can coconut milk (14 oz)

1 can tomato sauce (14 oz)

1 large russet potato, diced

2 large carrots, cut into rounds

salt & pepper to taste

4 TB vegan butter

1/2 cup chopped cilantro

1. Cook rice and chick'n strips according to package directions. 

2. Meanwhile, heat oil in high-sided skillet or wok; saute onion, garlic, & ginger until fragrant. Stir in spices and cook a little more.  Stir in broth, coconut milk, tomato sauce, potatoes, carrots. Season with salt & pepper. Bring to a simmer, reduce heat, cover & simmer 25 minutes or until potatoes & carrots are tender.

3. Stir in butter until melted. Stir in chick'n strips & cilantro and simmer until all flavors are blended and heated through. Serve over cooked rice.

Sticky Sesame Cauliflower Wings

Source: https://www.vegkitchen.com/sticky-sesame-cauliflower-vegan

For the cauliflower 'wings'

• 1 cup all-purpose flour or gluten-free baking flour
• 1 tbsp baking powder
• 2 tbsp nutritional yeast
• ½ tsp garlic powder
• ½ tsp salt
• 1 cup plant based milk such as almond milk
• 1 medium head cauliflower around 6 cups

For the sauce

• 3 TB tomato paste
• 1/4 cup rice vinegar
• 1/2 cup tamari or soy sauce
• 1/4 cup maple syrup
• ½ tbsp Sriracha
• 3 tbsp cornstarch
• 1 cup water
• 2 tbsp sesame oil
• 1 tsp ginger 
• 1/2 cup sesame seeds

Instructions

• Preheat the oven to 400 F and line a baking tray with parchment paper.
• Add the flour, baking powder, nutritional yeast, garlic power, salt and plant based milk to a large mixing bowl. Whisk together thoroughly, until no lumps remain.
  
  
• Prepare the cauliflower florets. Trim the leaves from the cauliflower and then remove the stem, before chopping it into bite-sized florets.
  
  
• Dip the cauliflower florets in the batter and shake off any excess batter before laying them out on the baking tray. Make sure to leave enough space between the florets. Now bake in the preheated oven for 25 minutes, until crispy and golden brown.
• Meanwhile, prepare the sauce by whisking together the tomato paste, rice vinegar, tamari, maple syrup and sriracha. In a separate mixing bowl, make the cornstarch slurry by mixing together cornstarch and water.
• Add the sauce and cornstarch slurry, lowering the heat. Whisk continuously for around 5 minutes, until the sauce thickens. Remove from the heat and add the cauliflower wings, stirring together thoroughly.
• At the last minute, gently fold in the sesame seeds and serve.

 

"Beef" Stroganoff

Source: The Vegan Meat Cookbook

1 oz. dried porcini mushrooms, broken into bite-sized pieces

1.5 cups hot water

2 TB vegan butter

1/2 cup chopped onion

3 cloves garlic, minced

1 pound mushrooms, sliced

2 TB flour

3/4 cup red wine

3 TB tamari

10 oz. vegan beef chunks 

1 TB Dijon mustard

12 oz. vegan sour cream

1/4 cup chopped chives

salt & pepper to taste

16 oz. fettuccine

1. Soak dried porcini in a bowl with the hot water for about 20 minutes.

2. Meanwhile, cook pasta according to package directions.

3. Melt butter in large pan. Saute onions & garlic until translucent. Add sliced mushrooms and saute until juices are released, about 5 minutes.  Sprinkle the flour, stir and cook for 1 minute.  Pour in porcini and their liquid, red wine, & tamari. Simmer for about 5 minutes until mixture starts to thicken.  

4. Add "beef" chunks and simmer another 5 minutes. Stir in the mustard & sour cream to form a creamy sauce.  Stir in the chives and season with salt & pepper. Serve over fettuccine.

"Meat" & Cheddar Pie with Green Onion Biscuit Crust

Source: The Vegan Meat Cookbook

Filling:

• oil for sauteing
• 1/4 chopped onion
• 2 cloves garlic, minced
• 12 oz. vegan ground beef
• 1 can diced tomatoes
• 3 TB tamari
• 1 tsp basil
• 1 tsp thyme
• 2 TB chopped fresh parsley
• salt & pepper to taste
• 8 oz. shredded vegan cheddar

Topping:

• 2 cups flour
• 1 1/2 tsp baking powder
• 1 tsp sugar
• 1 tsp salt
• 6 TB vegan butter, cut into pieces
• 1 cup green onion, chopped
• 1 cup plant-based milk, unsweetened

1. Preheat the oven to 375. Heat oil in large skillet; saute onion & garlic until translucent.  Add the beef & season with salt & pepper. Cook until browned and heated through.

2. Add tomatoes, tamari, basil, thyme, parsley and simmer 5-10 minutes. Transfer to a 9 inch round or square deep baking dish. Cover the mixture with cheese.

3. Make topping: Combine flour, baking powder, sugar & salt in bowl. Cut in the butter until mixture is crumbly. Mix in green onions & milk; stir to form a dough.

4. Dollop the dough on top of the filling and spread to cover. Bake for 45 minutes, until browned on top.

Thai Chili Grain & Veggie Bowls

Bowls:

1.5 cups farro

1 cup red quinoa

2 cups shelled edamame

3 cups chopped broccoli

1 red pepper, diced

1 bunch green onions, chopped

2 cups shredded carrots

juice of 1 lime

1/4 cup sunflower seeds

Thai Chili sauce: https://www.thespruceeats.com/thai-sweet-chili-sauce-3217301

1. Cook farro & quinoa according to package directions.

2. In large wok, saute broccoli, red pepper, shredded carrots, & green onion. Stir in grains, lime juice, sunflower seeds, & thai chili sauce. Enjoy!

Wild Rice Veggie Casserole

Source: https://www.forksoverknives.com/recipes/vegan-baked-stuffed/individual-broccoli-and-wild-rice-casseroles/

• 6 cups thinly sliced fresh mushrooms
• 2 cups chopped leek
• 12 cloves garlic, minced
• 1 tablespoon dried oregano, crushed
• 3 cups ½-inch broccoli florets
• 1 cup diced red bell pepper (½-inch dice)
• 3 cups unsweetened, unflavored plant-based milk
• ⅓ cup flour
• ⅓ cup nutritional yeast
• 2 tablespoons apple cider vinegar
• 1½ teaspoons sea salt
• ¼ teaspoon dry mustard
• ¼ teaspoon ground cumin
• ¼ teaspoon freshly ground black pepper
• 4½ cups cooked wild rice blend
• 2 15-oz. cans chickpeas, rinsed and drained (3 cups)
• 1 teaspoon hot sauce or crushed red pepper
• ⅓ cup chopped fresh parsley

1. Preheat oven to 375°F. In an extra- large skillet combine mushrooms, leek, garlic, and oregano; cook over medium- high 10 minutes, adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add broccoli and bell pepper; cook 3 to 5 minutes more or until broccoli turns bright green.
2. In a large bowl combine the next eight ingredients (through black pepper) and 1 cup water; mix well. Add cooked vegetables, rice, chickpeas, and hot sauce. Set aside 1 tablespoon of the parsley for garnish; stir the remaining parsley into mixture. Spoon mixture evenly into 9 x 13 casserole dish.
3. Bake 30 minutes. Garnish with the reserved 1 tablespoon parsley.
4. To store, let casserole cool to room temperature; cover tightly with plastic wrap. Store in the refrigerator up to 3 days or freeze up to 1 month. Thaw at least 2 hours in the refrigerator. Bake, uncovered, in a 350°F oven about 20 minutes or until heated through.

African Peanut Stew

 Source: https://veggiesociety.com/plant-based-peanut-stew-recipe-with-soy-curls

Ingredients

• 1 carrot sliced into rounds
• 1 yellow onion diced
• 3 cloves garlic minced
• 1.5 inch ginger root grated or 2 tsp ground ginger
• 2.5 tsp ground coriander
• 1.5 tsp turmeric
• 1 tsp chili powder or to taste
• 2 tbsp nutritional yeast
• 3/4 cup textured vegetable protein
• 30 oz. coconut milk full fat
• 15 oz can tomatoes lightly crushed
• 3/4 cup peanut butter
• 4 cups veggie stock
• 1 large sweet potato, diced
• 3-4 cups spinach or kale
• 1-2 juicy limes + a few wedges for serving
• 1 cup fresh cilantro roughly chopped
• 1/2 cup salted peanuts for garnish
• sea salt & black pepper to taste
• arrowroot powder to thicken (optional)

Instructions

• Soak the TVP in hot water for 20 minutes or so while you start the stew.
• In a medium heavy bottom stock pot sautee the onion and carrot with a little drizzle of water or oil until the onion is translucent. 
• Stir in the garlic, ginger, turmeric, coriander and chili powder and give everything a good toss.
• Add the canned tomatoes ( lightly crush them with your hand if using whole tomatoes), nutritional yeast, coconut milk, TVP and veggie stock.
• Whisk in the peanut butter until combined and bring the stew to a simmer. 
• Cover with a lid and cook for 30 minutes. Taste and season with sea salt.
• Add the diced potatoes and chopped greens and simmer an additional 10 to 15 minutes until the potatoes have softened.
• Squeeze in a large juicy lime and serve garnished with fresh cilantro & salty peanuts, to taste and extra lime wedges. 

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Shepherd's Pie with Vegan Sausage

 Source: The Vegan Meat Cookbook

2 pounds Yukon potatoes, cooked

8 TB vegan butter

2 medium leeks, white & light green parts sliced

1 pound mushrooms

1 tsp dried thyme

1 clove garlic, minced

1 cup dry white wine

2 cups vegetable broth

1/4 cup arrowroot powder

1/4 cup cold water

1 cup frozen peas

4 vegan sausages, cooked & cut into coins

3 TB nutritional yeast

1/2 cup vegan sour cream

salt & pepper to taste

1. Place cooked potatoes in a bowl and mash. Stir in 6 TB butter until melted. Stir in nutritional yeast & sour cream, and season. Set aside. 

2. Preheat oven to 350. In large pot melt 2 TB butter. Add leeks & cook about 5 minutes. Add mushrooms, thyme, garlic, salt & pepper. Cook until mushrooms release their juices. Add wine and cook until liquid is evaporated. Stir in broth and bring to a boil.

3. In small bowl whisk together arrowroot & water and add to pot. Cook, stirring occasionally, until the mixture comes to a boil and thickens. Stir in peas and sausage and season. Transfer mixture to a 13 x 9 baking dish. Top with mashed potatoes. Bake 20 minutes or until lightly browned on top.

Penne with Leeks, Artichokes, & Lentils

 Source: https://www.forksoverknives.com/recipes/vegan-pasta-noodles/penne-artichokes-leeks-lentils/

(modified by Aimee)

• 12 oz. dry whole grain penne pasta
• Oil for frying
• 2 cups thinly sliced leeks
• 1 14-oz can artichoke hearts, large pieces halved
• 1 15-oz. can green lentils (or brown lentils), rinsed and drained (1½ cups)
• 1/2 cup tahini
• 2 lemons
• 3 cloves garlic, minced
• 1 teaspoon cracked black pepper
• ½ cup chopped fresh parsley
• Sea salt and freshly ground black pepper, to taste

1.  Cook pasta according to package directions.

2. In large pan, heat a little oil. Saute leeks 2-3 minutes. Stir in artichokes & lentils and heat through.

3. Place tahini in small saucepan and stir until smooth. Whisk in 1 cup water (or more for desired consistency). Stir in garlic, the juice of 2 lemons, and salt/pepper. Heat through.

4. Return pasta to the pot and stir in sauce, leek mixture, and parsley. Reheat gently if necessary. Season with salt and ground pepper.

Thai Vegetable Noodle Soup

Source: inspired by Forks Over Knives (modifies by Aimee)

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• Thai spice blend:
• 1 TB garlic powder
• 1 TB onion powder
• 1/2 TB ground ginger
• 1/2 TB paprika
• 1/2 TB dried basil
• 2 teaspoons dried lemon zest
• 1/4 teaspoon ground coriander
• 1/4 teaspoon ground white or black pepper

Soup:

• 1 small bunch green onions
• 2 tablespoons Thai Spice Blend
• 6 cups low-sodium vegetable stock
• 1 cup thinly sliced carrots
• 4 oz. dry rice noodles
• 1 cup snow peas, trimmed and halved crosswise
• 2 baby bok choy, cut into 1-inch pieces
• 4 oz baked tofu, cubed small
• 1 can (15 oz) coconut milk
• 3 tablespoons lime juice
• sea salt to taste
• 4 to 6 fresh basil leaves, torn into pieces
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• 1. Stir together Thai spices.
• 2. In a large pot combine scallions, 2 TB Thai Spice Blend, and ¼ cup water. Cook over medium 2 minutes. Add stock and carrots. Bring to boiling; reduce heat. Simmer, uncovered, 5 minutes. 
• 3. Add noodles, snow peas, bok choy & tofu; simmer 5 to 7 minutes more or until noodles are cooked. Add coconut milk; cook 1 minute. Stir in lime juice and salt. Garnish with basil.