Chocolate-Ginger Biscotti
If you enjoy the marriage of chocolate and ginger, you’ll love these rich biscotti. Makes about 30 biscotti PREP TIME: 30 minutes COOKING TIME: 50 minutes COOLING TIME: 15 minutes INGREDIENTS 2 cups plus 2 Tbsp all-purpose flour ⅓ cup unsweetened cocoa powder 1 tsp baking powder 1 tsp fine sea salt 1 cup […]
MASHED SWEET POTATOES WITH PINEAPPLE AND SRIRACHA
Try this puree alongside Asian-inspired mains, such as tofu stir-fry or roast duck. For children, omit the spicy Sriracha sauce. MAKES ABOUT 2 SERVINGS (1 CUP) INGREDIENTS Small sweet potatoes or yams 1/4 cup cubed ripe fresh pineapple 1/4 cup plain unsweetened cashew milk 1 tablespoon vegan butter 1/2 teaspoon Sriracha sauce 1/4 teaspoon […]
VEGAN “CREAMED” SPINACH WITH GARLIC AND NUTMEG
I love to spoon this delicious creamed spinach over baked potatoes. It’s also delicious as a sandwich spread or in lasagna. If using fresh spinach, you’ll need about six cups of chopped leaves (stems removed). Cook the spinach until wilted before adding the cashew milk sauce. SERVES 4 (MAKES 2 1/2 CUPS) INGREDIENTS 2 […]
Almond-Fig Biscotti
Biscotti, the elegant, coffee-shop favourite, are so easy to make and they keep for weeks in the cookie jar. Makes about 30 biscotti PREP TIME: 30 minutes COOKING TIME: 50 minutes COOLING TIME: 15 minutes INGREDIENTS 2 ½ cups all-purpose flour 1 tsp baking powder 1 tsp fine sea salt 1 cup granulated sugar […]
PARSNIP PUREE WITH HAZELNUTS AND SAGE
Sweet and nutty hazelnut milk complements the flavor of parsnips. If you use unsweetened hazelnut milk, add about 2 teaspoons agave nectar. To chiffonade sage leaves, stack in one pile; roll up; and thinly slice. To remove the skins from hazelnuts, toast on a baking sheet in a 350-degree oven for ten minutes. Transfer to […]
COCONUT CARROT SOUP WITH LEMONGRASS AND LIME
This velvety, sweet, and slightly spicy orange soup was inspired by Thai cuisine. Serve it as a starter before spiced sautéed tofu stir-fry, or the Thai turkey burgers. MAKES ABOUT 7 1/2 CUPS INGREDIENTS 1 tablespoon safflower or coconut oil 1 cup finely chopped red onion 1 1/2 tablespoons finely chopped jalapeño (seeds and […]
SOUTHWESTERN CORN CHOWDER WITH “BACON” AND BELL PEPPER
Corn cobs (stripped of their kernels) and diced potatoes thicken the broth of this rich and creamy soup. Try topping with diced avocado and pico de gallo or salsa. Make sure to strip all of the silk from the corn. MAKES ABOUT 7 1/2 CUPS (ABOUT 4 SERVINGS) 1 tablespoon safflower oil INGREDIENTS 5 […]
Caramel-Pecan Cheesecake Cookies
We love cookies; we love cheesecake. So, we thought, why not combine the two? With its chocolatey pecan dough, cream cheese filling and drizzles of caramel sauce and chocolate, this is one decadent, over-the-top cookie! Makes about 16 cookies PREP TIME: 30 minutes COOKING TIME: 10 to 13 minutes INGREDIENTS COOKIES: 1 ½ cups […]
CREAMY MUSHROOM SOUP WITH CHIVES
For a colder weather version, use red wine instead of lemon juice, and minced fresh thyme or rosemary instead of chives. SERVES 4 (MAKES ABOUT 5 CUPS) INGREDIENTS 3 tablespoons vegan butter, divided 1 tablespoon olive oil 1 cup finely chopped red onion 1 tablespoon finely chopped garlic 4 cups sliced white button mushrooms […]
VICHYSSOISE WITH FENNEL
A chilled French soup, vichyssoise includes leeks and potatoes; here, I’ve added fennel for anise notes. To rinse the leeks, slice and transfer to a large bowl full of water. Swish around until no dirt remains, replacing the water a couple of times if necessary, then drain. MAKES 8 SCANT CUPS (ABOUT 4 SERVINGS) […]