All posts by : Isabella Hawke

Christmas Vegan Crackers

There’s something so satisfying about making your own food from scratch. It means you know there aren’t any weird ingredients hiding in there somewhere and it can often be much cheaper, too.

These delicious crackers are made by dehydrating tomatoes, nuts and herbs to create a crispy, crunchy base for your cheese but with all the goodness and flavour. The vegan cheese in this recipe is simple and straightforward to make, without any added fats or artificial flavourings.

INGREDIENTS

For the crackers

• 300 g flax seeds
• 720 ml water
• 65 g pecans
• 55 g sun-dried tomatoes
• 3 cloves of garlic
• 2 tbsp onion powder
• 2 tsp sea salt flakes
• 1 tsp chilli flakes
• 1 tsp black pepper
• small bunch fresh basil leaves, chopped
• small bunch fresh chives, freshly chopped

For the cream cheese

• 95 g macadamias
• 120 ml water
• 1 tbsp nutritional yeast
• 2 tsp lemon juice
• 1 tsp sea salt flakes

To serve

• 2-3 ripe tomatoes
• fresh basil leaves
• extra virgin olive oil
• freshly cracked black pepper

INSTRUCTIONS

1. Measure the flax seeds and water into a large bowl and mix well to combine. Set aside for around 45 minutes, until the water is absorbed and the mixture has become viscous and sticky.
2. Place the pecans and sundried tomatoes in two separate small bowls and cover them with warm water before setting aside.
3. When the flax seeds have finished soaking, add the tomatoes and pecans, along with their soaking liquid, to a food processor and pulse until finely chopped but not puréed. Mix this into the flax seeds.
4. Add all the other ingredients to the flax mixture and stir well to combine.
5. Line dehydrator trays with Teflex sheets and spread the flax mixture out over the surface, to a thickness of around 5mm. Then dehydrate for 5 hours.
6. After the 5 hours, lift the Teflex sheets out of the trays and flip them so that the crackers are directly sat on the trays. Score into individual crackers at this point, to make breaking them easier. Return to the dehydrator for another 2 hours or until crisp.
7. To make the cream cheese, place all the ingredients into a high-speed blender and blend until very smooth. Pour the mixture into a nut milk bag and squeeze out as much liquid as possible. Discard the liquid and scrape the solids into a bowl. Chill until ready to serve.
8. Serve by spreading a thick layer of cheese on each cracker and top with tomato slices and fresh basil leaves. Add some cracked black pepper and a drizzle of good olive oil, if desired.

Courtesy: https://www.veganfoodandliving.com/features/the-best-vegan-christmas-recipes-featuring-58-festive-recipes/

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Vegan Green Bean Casserole

A creamy mushroom gravy complements the crispier elements of this vegan take on a classic casserole, which features a base of roasted flaxseed-coated onions and, of course, green beans.

A homemade chunky mushroom gravy brings fresh flavor to this green bean casserole, which is a whole-food, plant-based take on the classic holiday dish.

INGREDIENTS

CASSEROLE

• 1 medium yellow onion, thinly sliced
• 1 tablespoon ground flaxseed
• 2 pinches sea salt
• 2 pinches black pepper
• 24 ounces fresh green beans, trimmed and cut into bite-size pieces (8 cups)
• 1 tablespoon sliced almonds

CHUNKY MUSHROOM GRAVY

• 1 yellow onion, cut into ½-inch dice (2 cups)
• 16 ounces mushrooms, sliced (8 cups)
• 6 cloves garlic, minced
• ⅓ cup oat flour
• 2 cups low-sodium vegetable broth
• 2 tablespoons white wine vinegar
• 1 tablespoon Italian seasoning
• Sea salt and freshly ground black pepper, to taste

INSTRUCTIONS

1. Preheat oven to 350°F. Line a baking sheet with parchment paper.
2. In a mixing bowl, combine thinly sliced onion, flaxseed, salt, and pepper. Mix well to coat onions; let sit for 5 minutes.
3. Spread onions on prepared sheet and bake 15 minutes until lightly brown around the edges. Set aside.
4. Meanwhile, place green beans in a steamer basket in a large saucepan. Add water to just below basket. Bring to boiling. Steam, covered, about 10 minutes or until tender. Remove from heat and transfer beans to a 2½-qt. baking dish.
5. To make gravy, combine diced onion, mushrooms, and garlic in a saucepan over medium heat. Cover pan and cook, stirring occasionally, for 7 to 10 minutes or until onions start to turn translucent. The mushrooms will release enough liquid to keep the vegetables from sticking to the pan.
6. In a medium bowl, whisk together oat flour, broth, vinegar, and Italian seasoning; season with salt and pepper. Add broth mixture to mushroom mixture; cook for 3 to 5 minutes more, or until gravy thickens.
7. Transfer half of gravy to a blender. Purée until smooth. Return puréed mixture to saucepan and stir well.
8. Pour the gravy over the green beans in the casserole dish. Scatter browned onions and almonds over the top. Bake about 20 minutes or until heated through.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-casserole-cold-nights/

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Rice Casserole With Chickpeas

Packed with broccoli, brown rice, chickpeas, and tomato, this colorful, nourishing casserole uses everyday ingredients you’re likely to have in your cupboard. To make it spicier: Just rev up the chili powder.

Broccoli and some pantry staples are all you need to make this comforting rice casserole, which has a subtly creamy texture thanks to a slurry of oat flour and plant milk. Dial up the chili powder and paprika if you like more heat. This recipe is gluten-free if you use certified gluten-free oats.

INGREDIENTS

INSTRUCTIONS

1. Preheat oven to 400°F. Place broccoli in a steamer basket in a large saucepan. Add water to saucepan to just below basket. Bring to boiling. Steam, covered, about 4 minutes or until tender.
2. Heat a skillet over high. Add onion, garlic powder, chili powder, paprika, and ¼ cup water. Cook about 10 minutes or until onion is tender, stirring occasionally.
3. Meanwhile, place rolled oats in a spice grinder or food processor; grind or pulse until the consistency of flour. In a small bowl whisk together oat flour, milk, and ½ cup water.
4. Stir milk mixture into skillet. Add vinegar, salt, and pepper. Taste and adjust seasoning. Cook 3 to 5 minutes or until thickened, stirring occasionally. Remove sauce from heat.
5. In a baking dish combine broccoli, rice, and chickpeas. Spread evenly. Pour sauce over rice mixture.
6. Bake 20 minutes. Sprinkle with tomato and parsley. Serve warm.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-casserole-cold-nights/

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Vegan Bean And Rice Casserole

This classic bean and rice dish gets kicked up a notch with loads of veggies, ancho chile powder, and toasted cumin. A cheesy-without-the-cheese sauce adds creamy texture.

Here, the classic beans and rice combination gets a kick with ancho chile powder and cumin. The No-Cheese Sauce adds a creamy texture, and the health benefits are bumped up with zucchini, black beans, and corn. Also, be sure to check out our “cheesy” vegan rice and bean casserole.

INGREDIENTS

• 1 large yellow onion, diced
• 1 red bell pepper, seeded and diced
• 3 cloves garlic, minced
• 1 tablespoon cumin seeds, toasted in a dry skillet and ground
• 2 teaspoons ancho chile powder
• 2 medium zucchini, cut into ½-inch dice
• 2 cups cooked brown rice
• 2 cups cooked black beans, or 1 (15-ounce) can, drained and rinsed
• 3 ears corn, kernels removed (about 2 cups)
• One recipe No-Cheese Sauce Recipe
• Chopped cilantro

INSTRUCTIONS

1. Preheat the oven to 350°F.
2. Place the onion and bell pepper in a large saucepan and sauté over medium heat for 7 to 8 minutes, or until the onion starts to brown. Add water 1 to 2 tablespoons at a time, to keep the vegetables from sticking to the pan. Add the garlic and cook for 4 minutes. Add the cumin and chile powder and cook for another 30 seconds. Remove from the heat. Add the cooked rice, zucchini, black beans, corn, and No-Cheese Sauce, and mix well.
3. Spoon the mixture into an 8 x 8-inch baking dish. Bake for 25 minutes, or until bubbly. Serve garnished with the cilantro.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-casserole-cold-nights/

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Baked Vegetable Biryani

Biryani is a classic Indian dish that is usually filled with ghee and meat. In this tasty vegan casseroled version, saffron-infused milk and fresh ginger add warm flavor to mixed veggies and brown rice while raisins add sweet notes and cashews provide crunch.

A true Indian classic, vegetable biryani is usually made on the stove top, but this simplified version makes for a great baked dish that requires less effort. Fragrant saffron, ginger, and garam masala are infused into chewy brown rice that’s layered between a medley of mixed veggies. Raisins add bursts of sweet flavor while cashews add crunch, and fresh herbs create an aromatic finish that ties everything together. Top the casserole with baked onion to enhance the savory flavors of this exquisite dish and get ready to dig into your new favorite recipe.

INGREDIENTS

• 1¼ cups unsweetened, unflavored plant-based milk
• 8 to 10 strands saffron
• 1 large onion, cut into ½-inch dice (2 cups)
• 12 cloves garlic, minced
• 2 tablespoons grated fresh ginger
• 4 cups assorted green beans, carrots, and bell peppers, cut into ½-inch pieces
• 1 teaspoon garam masala
• 2 tablespoons tomato paste
• 1 tablespoon lemon juice
• 1 teaspoon sea salt
• ¼ teaspoon freshly ground black pepper
• 2 cups assorted cauliflower, eggplant, and zucchini, cut into ¾-inch dice
• 2 tablespoons finely chopped fresh cilantro
• 2 tablespoons finely chopped fresh mint
• 8 cups cooked brown basmati rice
• ¼ cup cashews
• ¼ cup raisins
• 2 cups thinly sliced onion (optional)
•  

INSTRUCTIONS

1. In a small saucepan warm ½ cup of the milk over low. Add the saffron. Remove from heat.
2. In a large skillet combine diced onion, the garlic, ginger, and ¼ cup milk. Cook over medium 10 minutes or until onion is translucent, stirring occasionally. Stir in assorted green bean mixture, garam masala, and ¼ cup milk; cook 5 minutes more, stirring occasionally and adding milk as needed to prevent vegetables from sticking to pan.
3. Stir in tomato paste, lemon juice, salt, and black pepper. Add assorted cauliflower mixture and remaining ¼ cup milk; cook 5 minutes more, stirring occasionally. Remove from heat; stir in cilantro and mint.
4. Preheat oven to 350°F. Spread 4 cups of the rice on the bottom of a 13×9-inch baking dish. Spread half of the vegetable mixture over the rice. Layer 2 cups rice over the vegetables and sprinkle with half of the cashews and raisins. Top with the remaining vegetables and cover with the remaining 2 cups rice. Pour saffron milk over casserole, making sure to distribute the saffron strands evenly over the surface. Sprinkle with the remaining cashews and raisins. Cover casserole with foil or an oven-safe lid.
5. If using, arrange sliced onion on a baking sheet. Place the casserole on the middle rack of the oven and the baking sheet with sliced onion on the top rack. Bake 30 minutes; remove onion. Bake casserole 10 to 15 minutes more or until vegetables are tender. Let stand 10 minutes before uncovering. Top with roasted onion.

Courtesy: https://www.forksoverknives.com/recipes/vegan-menus-collections/vegan-casserole-cold-nights/

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Yuca Coffee Cake With Walnuts

Yuca flour (aka cassava flour) is the key to this light, moist, gluten-free coffee cake. A vanilla glaze adds a dash of decadence.

Made with naturally gluten-free yuca flour (aka cassava flour), this lightly sweet coffee cake can be served plain or dressed up with an easy-to-make drizzle topping. Look for yuca flour online and in health food stores.

INGREDIENTS

DRIZZLE TOPPING

• 3 tablespoons unsweetened, unflavored plant-based milk
• 2 tablespoons date paste
• 1 teaspoon almond butter
• ¼ teaspoon pure vanilla extract

CAKE

• 1 ripe banana
• 1 cup unsweetened, unflavored plant-based milk
• 1½ teaspoons flaxseed meal
• 1½ teaspoons almond butter
• 1½ teaspoons apple cider vinegar
• 1 cup yuca flour (cassava flour)
• ½ cup pure cane sugar
• ¼ cup rolled oats
• ¼ cup chopped walnuts
• 1 teaspoon regular or sodium-free baking powder
• 1 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon orange zest
• 1 teaspoon pure vanilla extract

INSTRUCTIONS

1. To make optional Drizzle Topping: In a blender combine all Drizzle Topping ingredients. Blend until smooth. If desired, transfer to a squeeze bottle or small resealable plastic bag. Chill until ready to use. If using the resealable bag, snip off a corner to make a small hole for drizzling.
2. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper. In a blender combine banana, 1 cup of the plant-based milk, the flaxseed meal, 1½ tsp. of the almond butter, and the apple cider vinegar. Blend until smooth.
3. In a bowl stir together the next seven ingredients (through cinnamon). Add milk mixture to flour mixture; mix well. Stir in orange zest and vanilla. Pour batter into prepared pan, spreading evenly.
4. Bake 40 to 50 minutes or until a toothpick inserted in the center comes out clean. Cool on a wire rack 30 minutes. Cover pan and refrigerate at least 2 hours. If desired, just before serving, add Drizzle Topping.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides

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Apple-maple Cinnamon Rolls

Apple season begins in the fall but continues through midwinter, too. These melt-in-your-mouth cinnamon rolls make a great holiday-breakfast treat.

These Apple-Maple Cinnamon Rolls are a heavenly taste of autumn. A light brushing of pure maple syrup on fresh-from-the-oven rolls sweetly elevates their flavor.

INGREDIENTS

• • 1 cup warm unsweetened almond milk (105°F to 115°F)
  • 1 package active dry yeast
  • 2½ cups white whole wheat flour
  • ½ cup unsweetened applesauce
  • ⅓ cup pure maple syrup
  • 2 tablespoons flaxseed meal
  • ½ teaspoon sea salt
  • 1 to 1½ cups all-purpose flour
  • 2 cups peeled and finely chopped cooking apples
  • ¼ cup raisins
  • 3 tablespoons apple cider or juice
  • 3 tablespoons pure maple syrup
  • 1 tablespoon arrowroot
  • 2 teaspoons ground cinnamon

INSTRUCTIONS

1. In a large bowl combine milk and yeast; let stand 5 minutes. Stir in the next five ingredients (through salt). Stir in as much of the all-purpose flour as you can. Turn dough out onto a lightly floured surface. Knead in enough of the remaining all-purpose flour to make a soft dough that is smooth and elastic (3 to 5 minutes). Shape into a ball. Place in a bowl. Cover and let rise in a warm place until double in size (1½ to 1¾ hours).
2. Meanwhile, for filling, in a medium saucepan combine apples, raisins, 2 Tbsp. of the cider, and 2 Tbsp. of the maple syrup. Bring to boiling; reduce heat. Cook over medium 5 minutes, stirring occasionally. Combine arrowroot and the remaining 1 Tbsp. cider; stir into apple mixture. Stir in cinnamon. Cook and stir 1 minute more; cool.
3. Punch dough down. Turn out onto a lightly floured surface. Cover and let rest 10 minutes. Line a 13×9-inch baking pan with parchment paper.
4. Roll dough into an 18×12-inch rectangle. Spread filling over dough, leaving 1 inch unfilled along a long side. Starting from the filled long side, roll up rectangle. Pinch dough to seal seam. Cut into 12 slices. Arrange in the prepared baking pan. Cover and let rise in a warm place until nearly double in size (45 minutes).
5. Preheat oven to 375°F. Bake 30 minutes or until golden. Brush with the remaining 1 Tbsp. maple syrup. Using parchment paper, lift out rolls. Cool on a wire rack 30 minutes. Serve warm.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides

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Pear Spice Cake

Opt for one of the several pear varieties that are at their best right now to make this warmly spiced cake, which is a fan-favorite.

Add interest to the holiday dessert table with this warmly spiced homemade cake, which is topped with pears and pecans. The beautifully arranged pear slices make it a spectacular way to end a meal. Or serve it at a festive brunch. 

See Ingredient IQ: Pears for help selecting pears plus more tips for incorporating the sweet, tender fruits in your cooking.

INGREDIENTS

CRUST AND CRUMBLE TOPPING

• • 2 medium pears
  • 1¾ cups whole wheat pastry flour
  • 1 Tbsp. cornstarch
  • 1½ tsp. baking soda
  • 1 tsp. ground ginger
  • ½ tsp. sea salt
  • ½ tsp. ground cinnamon
  • ¼ tsp. ground cloves
  • 1 cup unsweetened applesauce
  • ½ cup light molasses
  • ½ cup pure maple syrup
  • 1 tsp. pure vanilla extract
  • ¼ cup chopped pecans, toasted
  • Powdered sugar

INSTRUCTIONS

1. Preheat oven to 350°F. Core and cut 1 pear lengthwise into very thin slices. Peel and chop remaining pear.
2. In a large bowl stir together the next seven ingredients (through cloves). In a medium bowl stir together the next four ingredients (through vanilla) and 2 Tbsp. hot water. Add applesauce mixture to flour mixture; whisk just until well combined. Stir in chopped pear. Spoon batter into a 9-inch round or square silicone baking pan, spreading evenly. Arrange pear slices over batter. Sprinkle with pecans.
3. Bake 35 to 40 minutes or until a toothpick inserted in center comes out clean. Cool slightly in pan on a wire rack. If desired, remove cake from pan. Sprinkle cake lightly with powdered sugar. Serve warm or cooled.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides

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Chocolate-orange Dessert Donuts

We’re at peak orange season. These deluxe doughnuts feature a triple dose of the sunshiny citrus fruit, using orange juice, segments, and zest.

These chocolaty dessert doughnuts incorporate orange juice, zest, and segments for moist and flavorful results. If you don’t have a doughnut mold, use a standard 2½-inch muffin pan and fill cups two-thirds full with batter. Tip: You can easily make this recipe gluten-free by using certified gluten-free oat flour.

INGREDIENTS

CRUST AND CRUMBLE TOPPING

• • 2 tablespoons flaxseed meal
  • 1¼ cups oat flour
  • ⅓ cup unsweetened cocoa powder
  • ½ teaspoon regular or sodium-free baking powder
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • 4 oranges, divided
  • ¾ cup unsweetened, unflavored plant-based milk
  • 1¼ cup orange juice, divided
  • 3 tablespoons tahini
  • 1 teaspoon pure vanilla extract
  • ¼ cup pure cane sugar
  • 1¼ teaspoons arrowroot powder
  • Dark chocolate shavings

INSTRUCTIONS

1. Preheat oven to 350°F. In a medium bowl combine flaxseed meal and ¼ cup water. Let stand 10 minutes.
2. In another bowl stir together the next five ingredients (through salt). Remove 1 tsp. zest from an orange; add to bowl. Add the milk, ¼ cup orange juice, the tahini, and vanilla to the flaxseed mixture; mix well. Add to flour mixture; stir until combined.
3. Pour batter into a large piping bag or resealable plastic bag. Cut tip or corner of bag to ½ inch. Pipe batter into eight 3½-inch nonstick or silicone doughnut molds, filling each mold about halfway. Bake doughnuts 12 to 15 minutes or until tops spring back when lightly touched.
4. Meanwhile, make the Orange Sauce: In a small saucepan combine the sugar and arrowroot powder. Remove ½ tsp. zest from an orange; add zest to sauce pan. Stir in 1 cup of the orange juice. Bring to boiling; reduce heat. Cook and stir 1 to 2 minutes or until thickened.
5. Remove doughnuts from oven. Cool in pan on a wire rack 5 minutes. Loosen edges of doughnuts from sides of pan and carefully invert pan to remove. (You may need to firmly tap one edge of the pan against counter to loosen doughnuts.)
6. Peel and slice oranges. To serve doughnuts, spoon about 1 Tbsp. Orange Sauce on each dessert plate. Top with a doughnut and orange slices. Drizzle remaining sauce over doughnuts. Top with shaved chocolate.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides

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Cranberry-pear Crumble Pie

In the mood for crumble? Unlike traditional fruit crumbles, which use oodles of refined sugar and butter, this fruity beauty is whole-food, plant-based all the way. The combination of an earthy oat-walnut crust filled with a pear and cranberry filling is heaven in a pie dish. Don’t forget to reserve some of the crust to crumble over the top. 

Fall in love with autumnal fruit when you make this stunning pie! A lightly salted crust and crumble topping made from walnuts, flaxseed meal, oats, and dates surrounds the sweet and tart inner filling. Pumpkin pie spice accentuates the seasonal flavors, and maple syrup adds a hint of rich sweetness to bring it all together. Perfect for a Thanksgiving feast, this pretty pie uses frozen cranberries because they keep their color and won’t bleed like fresh berries.

INGREDIENTS

CRUST AND CRUMBLE TOPPING

• 1¼ cups whole wheat flour
• ¾ cup walnuts
• ¾ cup pitted dates or date paste
• ½ cup rolled oats
• 2 tablespoons flaxseed meal (preferably golden)
• 1 teaspoon baking soda
• ¼ teaspoon sea salt

FILLING

• • 5 pears, peeled and thinly sliced (5 cups)
  • ¼ cup + 2 tablespoons pure maple syrup, divided
  • 2 tablespoons whole wheat flour
  • ½ teaspoon pumpkin pie spice
  • ½ cup frozen cranberries

INSTRUCTIONS

1. Preheat oven to 350°F. In a food processor combine 1¼ cups flour and the walnuts, dates, oats, flaxseed meal, baking soda, and salt. Pulse until crumbly. Add ¼ cup of water and pulse a couple more times, until mixture binds. Reserve 1¼ cups of the mixture for the crumble topping.
2. For crust, pour the remaining flour mixture into a 9-inch pie plate. Pat the mixture into a thin layer over the bottom and up the sides of the plate. Bake 15 to 20 minutes or until lightly crispy.
3. For pear filling, in a large bowl combine the pears, ¼ cup of the maple syrup, the flour, and the pumpkin pie spice.
4. For cranberry layer, in a food processor combine cranberries and the remaining 2 tablespoons maple syrup. Pulse until crumbly.
5. Pour pear filling into baked crust, smoothing the top. Top evenly with cranberry mixture. Bake 10 minutes. Remove from oven. Sprinkle top evenly with the reserved 1¼ cups flour mixture. Bake about 15 minutes more or until top is lightly browned. Let pie cool at least 30 minutes before serving.

Courtesy: https://www.forksoverknives.com/recipes/vegan-salads-sides

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