Tag: vegan recipe

Panzanella (Bread Salad)

Reprinted with permission from The 30-Day Vegan Challenge

Instead of discarding that hearty Italian loaf that’s going stale, make this delicious bread salad that is absolutely divine in the summer when tomatoes, cucumbers, and basil are at their peak. Vegan, of course.

Ingredients

  • 5 to 6 medium tomatoes, cut into large chunks 
  • 4 to 6 cups (360 to 540 g) day-old crusty bread (Italian loaf or French baguette), cut into cubes the same size as the tomatoes (a full loaf or baguette should be fine)
  • 1 medium hothouse cucumber, unpeeled, seeded, and coarsely chopped
  • ½ small red onion, finely chopped
  • 2 to 3 medium cloves garlic, minced 
  • 3 tablespoons capers, drained
  • 20 large basil leaves, coarsely chopped
  • 2 to 3 tablespoons high-quality balsamic or red wine vinegar
  • ¼ cup (60 ml) high-quality extra-virgin olive oil
  • Salt and freshly ground pepper, to taste

Directions

Add the tomatoes, bread, cucumber, red onion, garlic, capers, and basil to a large bowl, and toss together. Drizzle in the vinegar and ¼ cup olive oil, and toss some more. Add salt and pepper to taste, and add additional olive oil, if desired. 

Set aside and marinate, covered, at room temperature for at least 30 minutes, up to 12 hours. I would avoid marinating the salad in the refrigerator, since the tomatoes tend to become somewhat “mealy” in the fridge. 

Serve at room temperature. 

Yield: 8 generous servings as a side 

For Your Edification

Panzanella is an Italian salad (pan means “bread”) that was most likely invented out of necessity as a way to use stale bread, along with fresh vegetables from the garden. The earliest written reference to Panzanella is from the 1500s in a poem by the famous artist, Bronzino. Because the tomato hadn’t yet been introduced to Italy, the original recipe wouldn’t have included tomatoes. 

For Your Information

If you don’t have stale bread, take a fresh loaf of hearty bread, cut it into large cubes, spread them on a baking sheet, and bake in a 200°F-degree oven for about 10 to 15 minutes. You don’t want to completely toast the bread; you just want to dry it out. It’s essential that you dry out the bread first before soaking it in the oil and vinegar; otherwise, it will just become soggy.

For Your Modification

Add other ingredients that pair well with the traditional classic, such as olives, sundried tomatoes, capers, red wine, parsley, mint, roasted bell peppers.

Soy-free

Any questions?

Chocolate Fudge Sauce (Vegan Recipe)

When we were traveling in Provence, France several years ago, we found vegan chocolate sauce in a local store and were pretty excited about it. So, we made this silly video — the first one I ever made on Instagram when we were limited to 15 seconds! — you might enjoy watching. I’m warning you. It’s pretty silly. 

Anyway, I thought I’d gift you with a delicious recipe reprinted from The Joy of Vegan Baking.

CHOCOLATE FUDGE SAUCE
Perfect for making hot fudge sundaes! 

Ingredients

1 tablespoon ground kudzu root
2 tablespoons water
1 cup granulated sugar
1/8 teaspoon salt
3 tablespoons unsweetened cocoa
1 cup non-dairy milk
1 teaspoon vanilla extract

Directions

Dissolve the 1 tablespoon of kudzu into 2 tablespoons of water. Stir well to combine, and make sure it’s well dissolved.

Add the sugar, salt, and cocoa to a saucepan. Whisk these dry ingredients thoroughly before adding the milk, vanilla, and dissolved kudzu. Stir over medium heat. Boil for 3 minutes, stirring occasionally. Remove from heat and either serve hot or allow to cool. You can easily heat it up in the microwave anytime you want hot fudge sauce. 

Yield: 1-1/2 cups 


Let me know below in the comments how it turned out!

Fluffy Okara Pancakes

In one of my recent virtual cooking classes, I taught my students how to make homemade soy milk. As everyone learned, when the milk is done, what you’re left with at the end is okara.

Okara is the name for the soybean pulp left over when making soy milk. It has a delicious nutty flavor and can be added to smoothies, baked goods, and oatmeal — adding flavor, texture, moisture, and nutrients. It can also be used to make these delicious fluffy, oil-free, fat-free pancakes!

Ingredients
1 cup all-purpose flour 
1 tablespoon cornstarch
1 tablespoon sugar
1 teaspoon baking powder
1/2 teaspoon baking soda
1 cup nondairy milk
1/2 cup okara
Dash of salt

Directions

Add the dry ingredients to a mixing bowl, and thoroughly combine. Then add the milk and okara, and stir / whisk until thoroughly mixed into a pourable batter. 

Heat up a nonstick skillet with or without some oil or nondairy butter, and ladle some batter onto the hot pan into the size pancakes you prefer. Repeat until you use up all the batter. 

Serve with your favorite nondairy butter, syrup, and fresh fruit.

Yield: Makes about 6-8 pancakes, depending on the size

Recipe by Colleen Patrick-Goudreau, Joyful Vegan, copyright 2020. Please provide credit when sharing.

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Brown Lentil Soup with Kale {Vegan}

This delicious vegan soup is a variation of the Brown Lentil Soup in my cookbook, Color Me Vegan. Watch me make it with what I have in my cupboard.

You need just a few ingredients, though I also add a couple that aren’t in the recipe. The main elements are: ⁠ ⁠

?onion⁠
?garlic⁠
?carrot⁠
?brown lentils⁠
?quinoa
?potato ⁠

This recipe is in the BROWN section of Color Me Vegan, a cookbook that divides the recipes up into COLOR, because….COLOR! ⁠

If you’re looking to eat more healthfully, let color be your guide. It resides in plants and comes from all the phytonutrients that don’t exist in animal products. (Phyto means “plant.”)⁠ ⁠

?(If you’re a supporter at $10/month or more, I sent you a copy of the recipe over at your Patreon account, so be sure to check your email and account. If you’re not a supporter, you can join others enabling me to provide the tools and resources people need to eat healthfully and compassionately. 

?Be sure to follow me on Facebook and Instagram to enjoy these videos daily!

?For more videos on living vegan and zero waste, join the mailing list at ColleenPatrickGoudreau.com, and also subscribe to the blog (on the right hand side)!

ENJOY!

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