I put the mixture into 4 mini springform pans, which is enough for at least 8 people – it’s very dense and rich.
When you just don’t feel like cooking every day of the week, and you’re feeling bad about all the crap you ate last week, this is what you should do:
1. Boil some french lentils, about a 1/4 cup of dry lentils per serving, with twice as much water (rinse lentils, bring to a boil, reduce to a simmer for about 30 mins or so). Strain.
2. Boil some pearled barley (or quinoa, or millet, or wheat berries), about a 1/4 cup per serving – cover generously with water, bring to a boil, reduce to a simmer and cook about 30-40 mins. Strain.
3. Peel half a medium sweet potato per serving, chop into 1″ pieces, soak in cold water for about 30 mins.
4. Chop up a kabocha/buttercup pumpkin into quarters (1/4 per serving) and don’t bother peeling, also soak in cold water.
5. Heat oven to 425F. Rinse veggies, dry and then toss in a little safflower oil, some garlic powder, dried thyme and rosemary. Roast for about 30-40 mins, till tender.
6. Make a vinaigrette: 2 tbsp of good balsamic vinegar, 6 tbsp olive oil, a pinch of salt, a big pinch of brown sugar, some cracked pepper and some minced garlic (this makes enough for about 3 servings).
7. Serve everything warm, mixed up with a salad of spinach, red onion, grape tomatoes, cucumber and avocado.
Here’s what I did slightly differently, to make enough for 4 generous servings :
- I used the largest block of Wildwood tofu (extra firm), frozen and then thawed. I pressed it out for about an hour, after cutting it into 1″ cubes.
- 3 heads of broccoli and two medium red peppers.
- I left out the chili because I am a baby.
- I used regular soy sauce and seasoned rice vinegar.
- I subbed brown sugar for white.
- I forgot the spring onions.
This was really very simple to make, just a little bit fussy, and I’d definitely make it again. It reheats really well – I’d almost say it tastes better the second day, after the sauce has soaked into the tofu a little bit.
I’m never making apple pie again – apple turnovers are where it’s at! Pepperidge Farms has a puff pastry that is unintentionally vegan – and it’s delicious.
Makes about 8 turnovers
1 package of vegan puff pastry, thawed
3 granny smith apples
2 tbsp Earth Balance
3/4 c brown sugar
1 tbsp cornstarch
1 tbsp water
Peel and core the apples, then slice into pieces that are about 1/4″ thick and an inch or so long. Place in a bowl of water with the juice from the lemon. Heat the butter in large pan on medium, drain the apples and toss in the pan, cook for a couple of minutes. Add the sugar, mix well and cook for another couple of minutes. Mix the cornstarch into the water and add to the pan. Stir well and let thicken for another minute or two. Now your filling is done.
Preheat your oven to 400 F.
The Pepperidge Farms pastry is two sheets to a package. Carefully lay out each sheet on a piece of wax paper and cut each one into four squares. Line a cookie sheet with parchment paper and arrange the the PP squares (you might have to do two batches). Place about 2 tbsp of filling on each square, then fold over one side diagonally and press the edges together. Bake for about 25 mins, till lightly golden. Cool slightly, dust with powdered sugar, and serve with ice cream.
- add cinnamon when you add the brown sugar (I hate cinnamon with apples)
- make a frosting of 1 c powdered sugar + 1 tbsp almond milk + 1 tsp vanilla extract mixed together and then drizzled over the cooled turnovers.
I tried PPK’s classic chocolate chip recipe a few days ago – I didn’t make any intentional adjustments but I did accidentally leave out the tapioca flour. Also: I rolled the dough into balls but forgot to flatten them. As a result, they took twice as long to cook. I wasn’t too keen on the texture, but that may have been the result of the missing tapioca flour (which you can sub with arrowroot or cornstarch). They did have a nice, slightly caramel flavour which I liked.
I was pretty skeptical about these – I don’t like dates, and whenever I see them in a recipe I usually just think “forget it”. BUT Angela at Oh She Glows claimed that these date-based caramels taste almost like the real thing, so I figured I’d give them a try. Personally, I think they’re some ways off from tasting like actual caramel, but these little candies are definitely very tasty and the date flavour is very much in the background. Now, these caramels sound so “healthy” because they’re just dates and nuts and some dark chocolate, but dates are a dried fruit and therefore have pretty concentrated sugars, so don’t go stuffing your face with them.
200 g medjool dates (if they feel quite hard, soak them in some hot water first)
1/2 tbsp peanut butter
pinch of salt
If you’ve soaked your dates, make sure to drain them really well – any extra liquid will make the caramel impossible to roll into balls. Add the dates, salt and pb to a food processor and blend to a paste. Refrigerate for about 30 mins, or until it firms up enough to roll into balls. Roll the date paste into large marble-sized balls and freeze for about 20 mins.
1/2 c dark chocolate chips
1 tsp coconut oil
Melt together in a double boiler or in 30 sec increments in your microwave.
Dip each caramel ball into the chocolate (I found using two small dessert forks the easiest method). Transfer to a wax paper-lined tray and return to the freezer for at least 30 mins, till chocolate sets.
Keep the caramels refrigerated or frozen, as they will get melty at room temp (the date flavour is a bit stronger at room temp, too).
A veganized version of this.
1/4 c oil
1 yellow onion, finely diced
4-6 cloves of garlic, minced
red pepper flakes to taste
Heat the oil in pan, add the above and cook till golden, stirring every few minutes (about 10 mins).
4 Field Roast italian sausages, diced or crumbled
1 bunch of kale, washed in salted water, rinsed, drained, torn into pieces
Add the sausage and fry till golden (about 5 mins), then add the kale and cook down for a few minutes.
2.5 c cashew cream
1 tsp fake chicken boullion
ground nutmeg to taste (about 1/4 tsp at least)
zest and juice from 1 lemon
1/2 c vegan parmesan (nutritional yeast would probably do)
salt and pepper
Add the cashew cream, boullion, nutmeg, parmesan. Mix well and add the lemon gradually, tasting as you go. Season and serve over pasta.