Epimeles

the Pence family cookbook

Recipes Tagged with “Vegan”

Southern Indian Squash Curry

Main Course Indian Squash Sweetpotato Vegan Vegetarian

Ingredients

  • 1 lg. butternut squash (or 4 medium sweet potatoes)
  • 1 tbsp. flaked almonds
  • 2 tbsp. oil
  • 2 medium onions, chopped
  • 1 tsp. garlic powder
  • 3 slices ginger, or 1/2-1 tsp. dried ginger
  • 1 red chili, deseeded and sliced, or 1/2 tsp. crushed red pepper
  • 1 tsp. ground coriander
  • 1 tsp. ground cumin
  • 1 tsp. mustard seeds
  • 1/2 tsp. turmeric
  • 3/4 c. coconut milk (about half of a standard 14.5 oz can)
  • 1-1.5 c. baby spinach, roughly chopped
  • 2 tbsp. cilantro, chopped

Preparation

Peel the squash or sweet potatoes. Discard the seeds and cut the flesh into 1-inch pieces. Toast the almonds in a non-stick frying pan over medium heat for 5-7 minutes and set aside. Heat the oil in a large saucepan and cook the onions until lightly browned, stirring regularly, 12-15 minutes. Add the garlic, ginger, chili, coriander, cumin, mustard seeds, and turmeric. Reduce heat to low and cook until fragrant, 3-5 minutes, stirring regularly. Add the squash or sweet potatoes and coconut milk. Stir and cover, simmer for 20 minutes until just tender. Add the spinach and cilantro, and stir until the spinach is just wilted. Serve with rice, topped with almonds.

Penzey’s Spices


(Mostly) Vegan Nutella Cookies

Dessert Chocolate Cookie Vegan

Ingredients

  • 1 c. Nutella (which does contain milk)
  • 1/2 tbsp. baking soda
  • 1 c. flour
  • 1/2 c. sugar
  • 1/4 c. brown sugar
  • 1/4 c. applesauce
  • 1 tsp. vanilla

Preparation

Combine the sugars, applesauce, vanilla and Nutella in a bowl. Mix until smooth. Add the flour and baking soda and mix until combined. The dough should be sticky and easy to remove from the bowl. Wrap in plastic wrap and refrigerate for an hour and a half.

Preheat the oven to 350.

Roll into tbsp-sized balls, and place on a baking sheet. Sprinkle (or roll) each cookie in a small bit of sea salt, kosher salt, or fleur de sel. Bake for about 10 minutes until the cookies are puffed and crinkled (they will look under-done, this is normal). Remove from oven and cool for about 5 minutes on a baking sheet and about 5 minutes on a rack.

Emma, Mama Ozzy’s Table


Moroccan Chicken and Lentils

Main Course Chicken Lentil Moroccan Vegan Vegetarian

Ingredients

  • 8 cups water
  • 3 teaspoons salt, divided
  • 1 pound dried brown lentils, rinsed, drained
  • 1 cup plus 2 tablespoons olive oil
  • 1/2 cup red wine vinegar
  • 3 tablespoons ground cumin, divided
  • 2 tablespoons plus 2 teaspoons chili powder
  • 2 garlic cloves, minced
  • 1 large onion, chopped
  • 1 1/2 pounds skinless boneless chicken breast halves, thinly sliced
  • 1/4 teaspoon ground cinnamon
  • 1 cup chopped fresh parsley

Preparation

Combine 8 cups water and 1 teaspoon salt in heavy large saucepan over high heat. Add lentils; bring to boil. Cover, reduce heat to medium, and simmer until lentils are tender, about 20 minutes. Drain well; rinse with cold water and drain again. Place in large bowl.

Whisk 1 cup olive oil, vinegar, 2 tablespoons cumin, 2 tablespoons chili powder, garlic, and 1 teaspoon salt in large measuring cup. Pour 1 cup dressing over warm lentils and toss. Cool.

Heat 2 tablespoons olive oil in large skillet over high heat. Add onion; sauté until dark brown and soft, about 5 minutes. Add chicken; sauté 2 minutes. Add 1 teaspoon salt, 1 tablespoon cumin, 2 teaspoons chili powder, and cinnamon. Sauté until chicken is cooked through, about 3 minutes longer.

Arrange lentils on large platter. Place sliced chicken atop lentils. Drizzle with remaining dressing and sprinkle with parsley. (Can be made 2 hours ahead. Let stand at room temperature.)

Bon Appetit, January 2004


Melon, Cucumber, and Tomato Salad

Side Dish Cucumber Melon Salad Vegan Vegetarian

Ingredients

  • 1 European cucumber, peeled if desired and cut in medium dice
  • Salt to taste
  • 1 pound ripe tomatoes, peeled and seeded if desired, cut in thin wedges or diced
  • 1 small ripe honeydew melon or cantaloupe, peeled and cut into 1-inch dice or shaped into melon balls
  • 2 to 3 tablespoons Champagne vinegar or sherry vinegar
  • 1 tablespoon fresh lime juice
  • 1 teaspoon mild honey, like clover, or agave nectar
  • 4 tablespoons grapeseed oil, rice bran oil or canola oil
  • 1 tablespoon chopped flat-leaf parsley
  • 1 tablespoon chopped fresh mint
  • 1 tablespoon chopped chives
  • Fresh watercress for garnish (optional)

Preparation

1. Put the cucumbers in a colander set in the sink or a bowl. Sprinkle with salt and let drain for 30 minutes. Meanwhile, prepare the other ingredients.

2. Toss the cucumbers, tomatoes and melon together in a bowl. Whisk together the vinegar, salt to taste, lime juice, honey and oil and toss with the fruit and vegetable mixture. Cover the bowl and refrigerate for 1 to 2 hours.

3. Just before serving, toss with the herbs. Line plates with watercress if desired. Taste the salad, adjust the seasonings and serve over the watercress.

Martha Rose Shulman, New York Times


Turkish Shepherd’s Salad

Main Course Side Dish Salad Turkish Vegan Vegetarian

Ingredients

  • 1 pound tomatoes, diced
  • 3/4 pound cucumbers (1 European or 4 Persian), diced
  • 1 green pepper, preferably a long green Italian frying pepper, seeded and diced
  • 1/2 small red onion, sliced, soaked in cold water for 5 minutes, drained and rinsed
  • 1/4 cup (loosely packed) coarsely chopped flat-leaf parsley
  • 1 tablespoon chopped dill
  • 2 tablespoons chopped mint
  • 1 teaspoon sumac
  • 1/2 to 1 teaspoon Turkish or Aleppo pepper
  • Salt to taste
  • 3 tablespoons fresh lemon juice
  • 3 tablespoons extra virgin olive oil
  • 1 to 2 ounces feta, crumbled (1/4 to 1/2 cup) (optional)
  • Black olives as desired (optional)
  • Romaine lettuce leaves and pita bread for serving (optional)

Preparation

Combine all of the ingredients except the olives and romaine in a large bowl and refrigerate for 30 minutes. After 30 minutes toss together, taste and adjust seasonings. Garnish with olives and serve, with pita bread and romaine lettuce if desired.

Martha Rose Shulman, New York Times


Spanish Style Greens

Side Dish Greens Spanish Vegan Vegetarian

Ingredients

  • 1 small bunch of young, tender greens (kale, collards, or turnip greens)
  • 1/4 cup of olive oil
  • 2 cloves of garlic, chopped
  • kosher salt
  • 1/4 teaspoon of hot red pepper flakes or 1/2 teaspoon of pimentón de La Vera
  • a splash of wine vinegar

Preparation

First wash the greens in several changes of water. Remove the harder, tougher parts of the stem. (With really tender greens, much of the stem can be eaten: it has a nice crunch). Chop the greens very coarsely in ribbons.

In a heavy bottom pot or pan, fry the garlic in the olive oil until fragrant, but not browned. Remove the pan from the heat and let the oil cool some. Add a pinch of salt, the pepper flakes, or the pimentón de La Vera. Stir. Add the chopped greens, stir them until well coated with oil, and return the pot to the burner. It’s usually not necessary to add any liquid. The water clinging to the leaves is enough.

Cook the greens on medium, stirring until they wilt. Cover the pot and let them steam on low heat until tender. This usually takes 10 minutes but it may take more or less time, depending on the tenderness of the greens.

When they’re done, toss them with a splash of vinegar, if you like.

Simple Spanish Food


Black Bean Quinoa Salad

Main Course Side Dish Mango Quinoa Untested Vegan Vegetarian

Ingredients

  • 1 mango, peeled and diced small
  • 1 red bell pepper, seeded and diced small
  • 1 c. thinly sliced scallions
  • 1 c. chopped cilantro
  • 1 tbsp. vegetable oil
  • 2 tbsp. wine or balsamic vinegar
  • 1/4 tsp. salt
  • 1/2 tsp. black pepper
  • 2 c. cooked quinoa, cooled (~3/4 c. raw)
  • 1 15-oz. can black beans, rinsed and drained
  • 1-2 finely diced jalapeño peppers (optional)

Preparation

Mix everything together and serve over greens.

Penzey’s Spices


Roasted Beet Salad with Oranges and Beet Greens

Side Dish Beet Orange Salad Vegan Vegetarian

Ingredients

  • 6 medium beets with beet greens attached
  • 2 large oranges
  • 1 small sweet onion, cut through root end into thin wedges
  • 1/3 cup red wine vinegar
  • 1/4 cup extra-virgin olive oil
  • 2 garlic cloves, minced
  • 1/2 teaspoon grated orange peel

Preparation

Preheat oven to 400°F. Trim greens from beets. Cut off and discard stems. Coarsely chop leaves and reserve. Wrap each beet in foil. Place beets directly on oven rack and roast until tender when pierced with fork, about 1 hour 30 minutes. Cool. Peel beets, then cut each into 8 wedges. Place beets in medium bowl.

Cook beet greens in large saucepan of boiling water just until tender, about 2 minutes. Drain. Cool. Squeeze greens to remove excess moisture. Add greens to bowl with beets. Cut peel and white pith from oranges. Working over another bowl and using small sharp knife, cut between membranes to release segments. Add orange segments and onion to bowl with beet mixture. Whisk vinegar, oil, garlic, and orange peel in small bowl to blend; add to beet mixture and toss to coat. Season with salt and pepper. Let stand at room temperature 1 hour. Serve.

Bon Appetit, January 2004


Pistachio-Apricot Bulgur Salad

Main Course Side Dish Apricot Bulgur Pistachio Salad Vegan Vegetarian

Ingredients

  • 1 c. fine- or medium-grain bulgur
  • 1/2 c. chopped dried apricots
  • 1 c. boiling water
  • 1 c. chopped fresh parsley
  • 3 tbsp. finely chopped fresh mint
  • 1/2 c. shelled chopped pistachios
  • 1/3 c. olive or pistachio oil
  • 3 tbsp. orange juice or white wine vinegar
  • 1/4 c. minced red onion
  • 2 tbsp. thinly sliced green onion
  • 3/4 tsp. coarse salt
  • 1/4 tsp. fresh ground pepper

Preparation

Combine bulgur and apricots in a bowl. Add boiling water and let stand 30 minutes or until liquid is absorbed. Add remaining ingredients and toss gently to mix.

Eat, Drink, and Be Healthy


Turlu

Main Course Side Dish Eggplant Turkish Vegan Vegetarian Zucchini

Ingredients

  • 1 tablespoon tomato paste
  • 1 tablespoon white wine vinegar or apple cider vinegar
  • 2 teaspoons sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground fenugreek
  • 1 teaspoon sweet paprika
  • 1/4 cup chopped parsley
  • 1/4 cup chopped mint
  • 1/4 cup chopped dill
  • 1 large eggplant, halved lengthwise and sliced about 1/3-inch thick
  • 4 to 6 tablespoons extra virgin olive oil, to taste
  • Salt
  • 2 medium onions, sliced
  • 4 Italian frying peppers or 2 green bell peppers, cut in 2-inch slices
  • 4 large garlic cloves, minced
  • 1 teaspoon coriander seeds, lightly crushed
  • 2 medium zucchinis, sliced about 1/2-inch thick
  • Black pepper
  • 1 pound tomatoes, peeled and roughly chopped, or a 14-ounce can diced tomatoes, with juice
  • 2 bay leaves
  • Chopped fresh herbs, for serving
  • Yogurt, for serving

OPTIONAL:

  • 3 artichoke hearts, quartered
  • 1/4 pound green beans, trimmed
  • 1/4 pound small okra, ends trimmed

Preparation

1. Stir together the tomato paste, 1/2 cup water, vinegar, sugar, cinnamon, fenugreek, paprika and half the parsley, mint and dill.

2. Heat a large, heavy nonstick skillet over medium-high heat. Toss the eggplant slices with 2 tablespoons of the olive oil and salt to taste. Lightly brown, 3 to 5 minutes, as much eggplant as will fit in one layer in the pan, then turn and lightly brown the other side. Remove to a Dutch oven or earthenware casserole. Repeat with the remaining eggplant. (Alternatively, toss the eggplant with the olive oil in the casserole, cover and roast at 450 degrees for 20 minutes, stirring halfway through.)

3. Turn the heat down slightly and add a tablespoon of oil and the onions to the skillet. Stir often until they soften, about 5 minutes, and add the peppers. Stir until the peppers and onions are limp, 5 to 8 minutes, and stir in a generous pinch of salt, half the garlic and the coriander seeds. Stir until the garlic is fragrant, about 1 minute. Transfer to the casserole with the eggplant. Add another tablespoon of oil and the zucchinis to the skillet. Cook, stirring or turning the zucchinis often until lightly colored on both sides and translucent, about 8 minutes. Season with salt and pepper, add the remaining garlic, stir for 30 seconds to a minute, and transfer to the casserole.

4. Add the tomato paste mixture to the skillet and bring to a boil. Deglaze the pan, stirring and scraping with a wooden spoon. Pour into the casserole, and add the tomatoes, bay leaves, 2 more tablespoons olive oil, if desired, and the artichoke hearts, green beans and okra, if using. Season generously with salt and pepper and bring to a simmer (over a flame tamer if using earthenware). Cover, reduce the heat and cook gently, stirring from time to time, until the vegetables are very soft, about one hour. Stir in the remaining herbs and simmer for another 15 minutes. Taste and adjust seasonings. If possible, refrigerate overnight before serving warm or at room temperature, with yogurt and chopped herbs.

Yield: 6 servings.

New York Times