Skip to main content

Tag: recipe

Colcannon (Irish Mashed Potatoes) Recipe

Posted in Blog.

Vegan Colcannon — Plant-Based, Nutrient-Dense, and Delicious!

Colcannon is a wonderful example of traditional Irish cuisine, resonating with the principles of “cucina povera” or “poor cuisine” reminiscent of Italian cooking, as I’ve previously explored elsewhere, especially in my podcast.

Both culinary traditions share a common thread of resourcefulness and thriftiness, elevating humble ingredients into wholesome, comforting dishes. Just as “cucina povera” in Italian culture transforms simple ingredients like bread, olive oil, and tomatoes into exquisite creations such as Panzanella, colcannon epitomizes the Irish approach to turning basic staples, such as potatoes and greens, into a heartwarming, belly-filling, and flavorful masterpiece.

These culinary legacies, rooted in simplicity and tradition, remind us of the enduring connections between food, culture, and our own ancestral stories — especially for those of us with Irish roots.

Ingredients

  • 4 large russet or yukon gold potatoes, peeled and diced
  • 4 cups chopped kale (curly kale works well)
  • 1/2 cup unsweetened almond milk (or your preferred plant-based milk)
  • 4 tablespoons vegan butter
  • 4 green onions (scallions), thinly sliced
  • Salt and pepper to taste

Directions

  1. Boil the Potatoes:
    • Place the diced potatoes in a large pot and cover them with water. Add a pinch of salt to the water.
    • Bring the water to a boil, then reduce the heat to a simmer. Cook the potatoes for about 15-20 minutes, or until they are tender and can be easily pierced with a fork.
    • Drain the potatoes and return them to the pot.
  2. Prepare the Kale:
    • While the potatoes are cooking, blanch the chopped kale in a separate pot of boiling water for 2-3 minutes, or until it’s bright green and tender.
    • Drain the kale and rinse it with cold water to stop the cooking process.
  3. Mash the Potatoes:
    • Use a potato masher to mash the cooked potatoes until they are smooth and free of lumps.
  4. Add Plant-Based Milk and Vegan Butter:
    • To the mashed potatoes, add the unsweetened almond milk and vegan butter. Mix well until the butter has melted, and the mixture is creamy. Adjust the milk and butter to achieve your desired consistency.
  5. Fold in Kale and Green Onions:
    • Gently fold the blanched kale and sliced green onions into the mashed potatoes. Ensure they are evenly distributed throughout the mixture.
  6. Season and Serve:
    • Season the colcannon with salt and pepper to taste. Adjust the seasoning as needed.
    • Serve your vegan colcannon hot, and enjoy this comforting and flavorful dish!

This vegan colcannon is a delicious, plant-based twist on the traditional Irish dish, perfect for a hearty meal any time of the year, especially around St. Patrick’s Day or Halloween.

Did You Know?

Traditionally, colcannon was a cherished dish served during Allhallowtide, a period encompassing All Hallow’s Eve (Halloween / October 31st), All Saints’ Day (November 1st), and All Soul’s Day (November 2nd). This hearty Irish fare, consisting of mashed potatoes, kale or cabbage, and often accompanied by hidden treasures like rings and coins, was not only a delicious treat but also a part of festive fortune-telling rituals.

Homemade Cashew Mozzarella Caprese Salad

Posted in Blog.

Elevate Your Vegan Cheese with Homemade Cashew Mozzarella

Looking for a delightful twist on the classic Caprese salad? Get ready to elevate your taste buds with a mouthwatering creation featuring homemade cashew mozzarella, vibrant heirloom tomatoes, fragrant basil, and a drizzle of balsamic vinegar.

This easy recipe not only tantalizes your palate but also supports sustainable living by utilizing plant-based, zero-waste ingredients. Follow my step-by-step recipe to craft this delectable Cashew Mozzarella Caprese Salad that’s perfect for any occasion. Then, head over to my Store to find more recipes to pair with it — either from my cookbooks or my library of on-demand recipes!

P.S. You’ll want to check out Air Fryer Sides to make Mozzarella Sticks with this recipe AND Homemade Pizza II to use it on your traditional Neapolitan Margherita pizza pie!

Ingredients — Cashew Mozzarella

  • 1 cup (240 g) raw cashews, soaked for a minimum of 1 hour or up to 24 hours
  • 2 cups (480 ml) water or plant-based milk
  • ¼ cup + 1 tablespoon tapioca starch / tapioca flour
  • 2 tablespoons nutritional yeast
  • 2 teaspoons light or white miso
  • 1 teaspoon apple cider vinegar or lemon juice
  • ½ teaspoon salt
  • ¼ teaspoon garlic powder

Ingredients — Caprese Salad

  • Homemade Cashew Mozzarella
  • Heirloom tomatoes, sliced
  • Fresh basil leaves
  • Balsamic vinegar, for drizzling

Directions — Cashew Mozzarella

Drain and rinse the soaked cashews, then add them to a blender along with water (or plant-based milk), tapioca starch, nutritional yeast, miso, apple cider vinegar (or lemon juice), salt, and garlic powder.

Blend until the mixture is completely smooth, resulting in a slightly watery consistency.

Pour the blended mixture into a small saucepan and set it over medium-high heat.

Stir continuously as the mixture heats up. The cheese will begin to form clumps; keep stirring until the mixture transforms from a watery consistency into a thicker, melty cheese sauce. This typically takes about 5 minutes.

Once your cashew mozzarella has reached a melty state, remove it from heat. You can serve it hot and melty…or…

…in order to achieve the texture of set-up fresh mozzarella, transfer to the refrigerator for at least 30 minutes, at which time you will be able to form / cut it into the shape you want — such as the common ball or dollop. (If you don’t use the entire batch of mozzarella balls, keep them stored in a container of water in the refrigerator.

Continue with the recipe for the Caprese Salad.

Directions — Caprese Salad

Slice vibrant heirloom tomatoes and arrange them on a serving platter. Tear or chop fresh basil leaves and scatter them over the tomatoes.

Drizzle a generous amount of balsamic vinegar over the tomatoes and basil.

Carefully spoon the balls / dollops of your homemade cashew mozzarella over the tomato and basil arrangement. Serve and enjoy!

What Makes This Recipe Zero Waste?

While there are an increasing number of commercial vegan / plant-based mozzarella cheeses on the market, this recipe provides all the flavor without the packaging, plastic, and cost of store-bought mozzarella.

Fun Fact

“Caprese” salad draws its name from the enchanting island of Capri in Southern Italy.

homemade flour tortillas homemade flour tortillas homemade flour tortillas homemade flour tortillas

Homemade Flour Tortillas (Vegan Recipe)

Posted in Blog.

I’m no “survivalist,” but I do know how to whip up a number of staples from scratch, and for that I am grateful.

Tortillas are something I make from scratch fairly regularly since becoming zero waste, but mostly corn tortillas made from masa flour. However, at my recent visit to the Food Mill for my dried bulk pantry items (beans, grains, flour, sunflower seeds — for the squirrels!), I forgot to get masa.

We make a LOT of beans in our house, and after making a beautiful pressure-cooker pot of chipotle pinto beans, I was jonesing to pair them with tortillas.

No masa? No problem.

It was time to perfect my flour tortilla skills, and I think I nailed it.

RECIPE FOR HOMEMADE FLOUR TORTILLAS

Ingredients
2 cups all purpose flour
1/2 teaspoon salt
3/4 cup HOT water
3 tablespoons vegetable oil (I use olive)

Directions

  1. In a bowl, combine the flour and salt.
  2. Stir in the water and oil. You might start mixing with a wooden, but it’s oodles easier to just use your hands. Get those hands dirty!
  3. If you find the dough is sticky, sprinkle in some more flour; if it’s too dry and not forming a ball, add a smidge more water. You want a nice smooth ball of dough.
  4. Turn the ball onto a floured surface, and knead about 10 or 12 times. Let  it rest for 10 minutes.
  5. Divide the dough into 8 portions. Begin shaping each one into a round disc, then on a lightly floured surface, roll each portion into a 7-inch circle.
  6. Spray a little oil into a nonstick skillet, and cook each tortilla over medium heat until lightly browned, 1 minute on each side. The subsequent tortillas will take less time once the pan is well heated.

Yes, you can freeze these beauties in a sealed package, but I think you’ll find you’ll eat them up before you have a chance!

ENJOY, and let me know what you think! (Also, don’t forget to check out the Quick and Easy Meals recipes for my famous No Queso Quesadillas. Now you can do so with these homemade tortillas!

Curly Carrot Fries Curly Carrot Fries Curly Carrot Fries Curly Carrot Fries

Crispy Curly Carrot Fries

Posted in Blog.

I’m officially addicted and will be turning orange very soon! I’m already a carrot freak, but these little curlicues are a game-changer! I call them carrot fries, but many names will suffice: 

  • carrot curls
  • carrot straws
  • carrot chips

The bottom line is that these carrot fries are crispy, curly, delicious, nutritious, and easy to make — and they empower you to eat by color! My go-to appliance for making them is an air fryer, and if you don’t have one yet, I don’t even know what to say. I have the Ninja 4-quart Air Fryer* and use it every day! 

 

ninja air fryer carrot fries

 

If you don’t have an air fryer (!!!!!) you can use a dehydrator, oven, or countertop / toaster oven. But I’m just gonna say it again, the air fryer has been the best small-appliance addition to my kitchen (next to the pressure cooker). OK. Nuff said. 

Back to our curly carrot fries. Because they shrink down a ton once they’re cooked (see before and after below), you’ll want to use 2 to 3 carrots, depending on what you’re using them for. 

To make your curly carrot fries:

Ingredients

  • 1 lb. large carrots, ends cut off and peeled
  • 1 teaspoon olive or coconut oil
  • ½ chipotle chili powder (or whatever your favorite chili powder is)
  • Salt, to taste

If you’re using an oven, preheat to 200°F. If using an air fryer, no need to preheat. 

  1. Using a vegetable peeler, slice long thin strips of carrots. Pat dry to eliminate any excess moisture, and add to a large bowl.
  2. Drizzle on the olive oil, and using your hand, coat all of the carrot strips with olive oil. 
  3. Sprinkle in the chili powder and salt, and toss with tongs until well combined.
  4. If using an oven or dehydrator, spread the strips on an even layer on a parchment-lined baking sheet or dehydrator tray. If using an air fryer, just add them to the tray and try to space them out so they’re not overlapping.  
  5. Sprinkle with a little salt.
  6. Bake in the oven for 1-1/2 to 2 hours, the dehydrator (at 115 degrees F) for 8 hours, and the air fryer … for minutes. Seriously! Why would you want to wait? For the air fryer, turn the temperature down to 300 degrees F for 6 minutes. Toss with a fork, and set for 2 more minutes or until desired crispiness. 

If you have the discipline to store them (once they’re cooled) I salute you. Otherwise, eat as a snack, OR top polenta, black beans, or pizza! ENJOY!

[envira-gallery id=”8928″]

And you’re welcome!?

HAVE YOU MADE THEM YET?  LET ME KNOW WHAT YOU THINK AND HOW YOU SERVED / ATE THEM!

*This post contains affiliate links. As an Amazon Associate, I earn a commission from qualified sales. 

Minestrone Soup with Kale Vegan Minestrone Soup with Kale Vegan

Minestrone Soup with Kale {Recipe}

Posted in Blog.

The addition of kale in this classic comfort soup makes it even better, certainly more nutritious, and definitely more colorful! PLUS, it’s vegan / plant-based / animal product-free!

The Italian word minestrone refers to a large, hearty soup. The soup itself is part of what is known in Italy as cucina povera — literally “poor kitchen,” referring to the necessity of creating dishes based on what was available and in season. As it has been passed down through the ages, there is no fixed recipe and lends itself to many variations.

Ingredients

1 tablespoon oil or water for sautéing
1 large yellow onion, chopped
2 carrots, finely chopped
4 garlic cloves, finely minced
One 15-ounce can or equivalent fresh diced tomatoes
1-1/2 cups white beans (Cannellini, Great Northern, navy)
1 bunch kale, stemmed and coarsely chopped
2 tablespoons finely chopped fresh parsley
6 cups vegetable stock
2 bay leaves
1 cup soup pasta (elbow macaroni, shells, etc.), cooked
Salt and freshly ground pepper, to taste

Directions

Heat the oil or water in a large soup pot over medium heat, and add the onion and carrots. Cook, stirring often, until the onion turns translucent and the carrots glisten, about 7 minutes.

Stir in the garlic and cook, stirring, for another minute or so, until the garlic begins to smell fragrant. Add the tomatoes and their liquid and cook, stirring occasionally, for about 10 minutes, until the tomatoes have cooked down a bit.

Add the beans, kale, parsley, water, and bay leaves. Bring to a boil, reduce the heat to low, cover partially, and simmer for 20 to 30 minutes, until the flavors are all incorporated.

Add the pasta, and stir to incorporate. Cook for 5 minutes more, tasting and adjusting the salt and pepper as needed, then remove from heat and serve.

What more fantastic vegan recipes? Have you checked out my cookbooks? 

The Joy of Vegan Baking 

The Vegan Table

Color Me Vegan

The 30Day Vegan Challenge

Yield: 6 servings

Oil-free if using water to sauté, soy-free

{RECIPE} Cauliflower Risotto with Green Veggies

Posted in Blog.

After sharing a short video of this risotto on Instagram (see below), I received a number of requests for the recipe, so here it is. Long a favorite vegetable of mine, cauliflower seems to be coming into its own in the public sphere. This version of risotto may be taking liberties with risotto’s traditional foundation, but it’s much more nutrient-dense and much less calorie-dense than the Arborio rice version.

NOTE: For the version in the video, I added roasted Brussels sprouts (and didn’t add the peas and sundried tomatoes as directed below. The recipe lends itself to much variety depending on what green veggies you have on hand.)

[Tweet “{RECIPE} Enjoy this nutrient-dense, easy-to-make, delicious take on traditional risotto. YUMMERS!”]

Ingredients

2 tablespoons olive oil, divided
1 onion, diced
1 head cauliflower, pulsed in a food processor bowl to resemble rice-size pieces
3 cloves garlic, finely chopped
1/2 cup (125 ml) dry white wine
1/2 cup (125 ml) vegetable stock
1/4 cup (60 ml) plant-based creamer or thick plant-based milk, such as cashew or almond
1 cup (110 g) English peas (frozen or fresh)
2 tablespoons chopped sundried tomatoes
1 tablespoon lemon zest
1/4 cup (30 g) toasted pine nuts, almond slivers, or walnut pieces
2 tablespoons chopped fresh parsley and/or thyme
Salt and pepper, to taste

Directions

Heat the oil in a large sauté pan over medium heat. Add the onion, and sauté until translucent, about 4 minutes. Add the cauliflower and garlic, season with salt and pepper, and sauté for 3 more minutes.

Deglaze the pan with the wine and cook, stirring constantly, until the liquid is almost evaporated. Add the vegetable stock and creamer, and bring it to a simmer. Stir in the peas and sundried tomatoes, and cook until the cauliflower is tender, about 5 to 7 minutes.

Remove from heat and add the lemon zest, nuts, herbs and a drizzle of olive oil.

ROASTED BRUSSELS SPROUTS: As per the Brussels sprouts in the video, I just cut off the ends, sliced them in half, tossed them with some olive oil, salt, and pepper, and roasted them in a 425-degree oven for 15 minutes, or until they were crispy on the outside and cooked through on the inside.)

Yield: Serves 2

Soy-free, wheat-free, gluten-free

{Recipe} Homemade Vegan Sausage

Posted in Blog.

Hear ye! Hear ye! These sausages are pig-free and gluten-full. I have neither a pig-full nor a gluten-free version, so enjoy this one that will blow your mind. You can also watch a video demonstration I did on a Live Facebook Broadcast. See below. 

ADVANCE PREPARATION REQUIRED to make the lentils. Brown lentils take less than 30 minutes to make from scratch, but you can use canned, if you wish. Drain first, and you’ll still want to puree them. Makes 6 sausages

Corn not included.

INGREDIENTS

1 cup cooked brown lentils, mashed or pureed
1 1/4 cups vital wheat gluten (I always buy a box of 4 packages to keep them on hand.)
1/4 cup nutritional yeast flakes
1 teaspoon garlic powder
1 tablespoon anise seeds (you can also use 1 tablespoon crushed fennel seeds)
1/2 teaspoon red pepper flakes (my favorite is chipotle)
1 teaspoon smoked paprika (regular paprika will do)
1 teaspoon dried oregano
1 teaspoon dried tarragon
1 teaspoon dried thyme
1 cup vegetable broth
2 tablespoons tamari soy sauce

DIRECTIONS

Cook your lentils so you have 1 cup cooked. I always make a little more than I need for this recipe so I have another batch on hand for another. When they are cooked, puree them in a food processor or mash them by hand.

Have at the ready 6 square sheets of aluminum foil. Set aside.

Combine all the dry ingredients, then add the pureed brown lentils, the vegetable broth, and the tamari. Combine thoroughly. It will come together pretty quickly. The more you mix once it’s combined, the more you’re working the gluten, which will result in chewier sausages. You’ll get a feel for how much you want to mix the more you make these.

Divide the mixture into 6 equal parts. I usually just eyeball this, but don’t worry about being perfect; you can always break up or add to a sausage once you make one, so just do your best. (See the video for how I do it.)

Place one part of the mix onto a sheet of foil, and mold into a 6-inch log. Roll it up in the foil. Place each of the 6 sausages in a steamer, and steam for 30 minutes.

Once they’re steamed, you can store them in the refrigerator for future eating, but why would you do that? Eat now. Unwrap them, grill them up or pan-fry with a little oil. Then, stick them in a bun with all the fixings, chop them up to make sausage biscuits and gravy, or cut them up and add them to a stew. They’re absolutely delicious, and yes, your Uncle Harry will think you just fed him a sausage from a cut-up pig, so even he’ll be happy. They’re that good.

VARIATIONS

Consider this a base and vary your herbs and spices to your liking. It’s a flexible recipe waiting for your special touch. Just don’t add pigs. Thank you.

[Tweet “Check out this delicious homemade sausage recipe. Pig-free. Gluten-full. Flavor-packed.”]

How I’m Fixing My Halloween Reputation

Posted in Blog.

I’m like a lot of autumn-loving Americans: I ADORE HALLOWEEN. I’m one of those wimpy folks, however, who doesn’t like the scary aspects. Rather, I like the pumpkins, the haystacks, the fruits of the harvest, and the autumn leaves. (YES, there are deciduous trees in California whose leaves turn color!).

I also like trick-o-treaters, but my neighbors are convinced nobody comes to our door — because we live 100 feet up from the street. It’s about 75 stairs and 100 actual footsteps. I do not exaggerate.

The awesome thing is that kids do climb the steps; it’s the parents who stay below.

But I will admit: in the last few years, I haven’t exactly made it worth their trip. When we first moved here, I, too, believed no one would come, so I just got some organic lollipops from Trader Joe’s and thought that praising the kids (and sending them off with a few lollipops) would make it worth their journey. But last year, I realized I was wrong.

While down at street level with a number of costumed friends for a party we were throwing (that hadn’t yet made its way into the house), some kids were passing by, and one pointed up to my house. He said to his friend with great indignation: “Oh man! I climbed all the way up those stairs last year, and all I got was a lousy lollipop.” I was horrified (and actually very amused). I was also determined to change my reputation.

I can’t say I’ve gone all out this year, because I did buy those organic lollipops again. (Maybe it’s just an excuse for me to buy — and eat them.) But I also baked chocolate cupcakes with buttercream frosting (from The Joy of Vegan Baking, of course) — that I tinted orange.

Definitely an improvement.

Once finished, I lamented that I have no Halloween-y decorations to top the cupcakes with, so my quick-thinking self made a dash for the fridge in which I had leftover Chocolate Haystacks a friend had brought to our Halloween party the night before.

They’re not amazing, and I’ll do better next year, but at least I’ve turned the corner — hopefully — at improving my Halloween reputation. I’ll have to keep an ear out to listen for any complaints (or praises) on the street.

What treats do you give out? Do you have an amazing reputation? Or do you want to work with me on improvements? 🙂

You Might Also Like

Eat Your Vegetables

Posted in Radio Editorials.

Despite Mom’s standard mealtime instruction, we’re eating fewer vegetables than ever. In this radio editorial, I suggest some ways to reverse the trend.