Moroccan Stew

Moroccan Stew

Serves 6

SEASONINGS

• 1 teaspoon cumin seed
• 1 teaspoon ground cumin
• 1 3/4 teaspoon cinnamon
• 1 teaspoon ground coriander
• 3/4 teaspoon turmeric
• 3/4 teaspoon fennel seeds
• 1 teaspoon dried basil
• 1 1/4 teaspoon salt
• 1/4 teaspoon cayenne, or to taste
• 1/4 teaspoon freshly ground black pepper, or to taste

STEW

• 1 tablespoon vegetable oil
• 2 tablespoons water
• 1 large sweet onion, chopped
• 4 large cloves garlic, minced
• 2 pounds (2 large or 3 medium) sweet potatoes, diced (6 cups)
• 1 (15 ounce) can black beans, drained & rinsed
• 1 (15 ounce) can chickpeas, drained & rinsed
• 1 cup dry red lentils, rinsed
• 4 cups vegetable broth
• 1 pound greens, tough ribs removed, chopped or shredded (kale, spinach, chard, green cabbage)
• 1 heaping tablespoon freshly grated ginger
• Bread or hot cooked rice for serving

In a large saucepan heat oil, add seasonings and cook, stirring, over medium heat 2 minutes. Add water, onion, sweet potato, and garlic. Mix to coat well with spices. Cover and cook on medium, stirring occasionally, until onions have started to soften, 10 minutes. Add beans, chickpeas, lentils, and broth. Bring to a boil, then cover and simmer 25 minutes. During simmering time, add greens according to their texture -- in the last 15 minutes for tough greens such as cabbage to become tender, or in the last 5 minutes for delicate greens such as spinach just to wilt. Add greens by placing them on the surface of the stew, and covering, so they will steam. In the last 2 minutes, add ginger and mix well. Stew is done when lentils are fully dissolved and vegetables are tender. Taste and adjust salt or cayenne if needed. Serve with bread or hot rice.

Quinoa Black Bean Pilaf, or Salad, or Taco Filling

Quinoa Black Bean Salad made with red quinoa

Add or substitute any fresh or leftover vegetable: red bell pepper, corn kernels, broccoli, cauliflower florets, etc.

Serves 8 to 10

• 2 cups quinoa
• 4 cups water
• 4 teaspoons or 2 cubes vegetable bouillon
• 3/4 teaspoon salt, divided
• 2 tablespoons coconut oil or other high-heat oil
• 1 medium carrot, finely diced
• 1 sweet onion, diced
• 1 medium summer squash, finely diced, optional
• 3 cloves garlic, minced
• 1 teaspoon chipotle (hot!) or ancho (mild) chili powder, or to taste
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 (15 ounce) can black beans, drained and rinsed
• Freshly ground black pepper to taste
• Finely chopped fresh cilantro, or dried cilantro, optional
• Juice of 1 lemon or lime

In a fine mesh strainer, rinse quinoa very well and drain. Place in a medium saucepan with water, bouillon and half the salt. Bring to a boil, reduce heat, cover, and simmer until quinoa is tender, 15 to 20 minutes. Uncover and continue simmering until excess liquid is evaporated, 5 to 10 minutes. Meanwhile, in a large saucepan heat oil on medium-high and sauté carrot 5 minutes. Add onion and sauté until translucent, 3 minutes. Add squash and sauté until tender, 3 minutes. Add garlic, chili powder, cumin and oregano, and sauté 1 minute. Add beans, corn if using, and remaining salt; mix well. Mix in quinoa. Season with black pepper and cilantro, if desired, to taste. If serving as pilaf, cover and cook gently until heated through, 5 minutes, then remove from heat, stir in lemon juice, and serve hot. If serving as salad, remove from heat, stir in lemon juice and refrigerate until ready to serve. Serve garnished with cilantro if desired.

Homemade Pizza

Homemade Pizza

Makes 1 (13-inch) pizza, 6 slices, serves 2

• 1 (about 28 ounce) ball refrigerated pre-made pizza dough (pizzeria, Italian pork store, supermarket)
• Extra-virgin olive oil, as needed
• 2 cups tomato sauce
• 3 ounces tomato paste (6 tablespoons; 1/2 can)
• Sugar to taste, optional
• 1 (8 ounce) package Daiya mozzarella shreds
• Salt to taste
• Freshly ground black pepper to taste

Optional toppings:

• 6 (1/4-inch) round slices Globe eggplant
• 1/2 red bell pepper
• About 6 large fresh basil leaves
• 1/4 cup diced onion
• A few slices vegan pepperoni
• About 4 ounces sliced mushrooms
• 1 (2 ounce) can sliced black olives, drained
• Etc!

1. Remove dough from refrigerator, place on a floured surface and cover with a clean dish towel. Allow to come to room temperature, about 30 minutes.
2. Meanwhile, combine tomato sauce, tomato paste and sugar (if using) and mix well. If sauce is chunky, puree if desired. Set aside.
3. If using eggplant, broil 5 minutes on each side until browned. If using bell pepper, roast over an open gas flame until skin is somewhat blackened, then remove char and slice pepper.
4. Place oven rack in center position. Preheat oven to 500 degrees F. Lightly brush pizza pan with olive oil.
5. On floured surface using a floured rolling pin, roll out dough from center to edges until it approximates the sizes of the pan. Fold dough into quarters, transfer to pizza pan, unfold, and shape edges with fingers to fit into pan.
6. Ladle 1 to 2 cups sauce (to taste) onto dough and use back of ladle to spread sauce over entire surface. Sprinkle mozzarella evenly over sauce. Arrange basil leaves on mozzarella. Add toppings. Drizzle a little olive oil over all. Season with salt and black pepper to taste.
7. Bake until edges are golden brown and cheese is melted, about 10 minutes.

Pastelillos (Empanadas)

Pastelillos (Empanadas)

A recipe by Maria Flores, veganized

FOR FILLING (Picadillo)

Makes 6 cups

Picadillo is also great as a filling for tacos or burritos, or Puerto Rican Sloppy Joes.

• 3 cups water
• 3 tablespoons sofrito (recaito)
• 1 cup smooth tomato sauce
• 1 (6 ounce) can tomato paste
• 4 1/2 teaspoons taco seasoning
• 1 tablespoon nutritional yeast, optional
• 1 teaspoon salt, or to taste
• 1/4 teaspoon black pepper, or to taste
• 3 cups TVP (equivalent of 3 pounds ground meat)
• 1/2 cup frozen petite peas and/or finely diced carrots (1 medium carrot)

If using fresh diced carrots, heat 1 tablespoon oil in a medium saucepan and sauté carrots 4 to 5 minutes until softened; transfer to a bowl and set aside. In same saucepan, whisk together water, recaito, tomato sauce, tomato paste, taco seasoning, nutritional yeast, salt and pepper. Mix in TVP, cover, bring to a boil, then reduce heat and simmer very gently, covered, 5 minutes. Add peas and/or carrots. Taste, adjust seasonings, and check consistency. If necessary, thicken by simmering, uncovered, stirring frequently, until most of the liquid has evaporated. Cool to room temperature before stuffing pastelillos.

FOR PASTELILLOS

Makes 20 pastelillos; 1 serving = about 3 pastelillos

• 20 discs (discos para empanadas), homemade or vegan frozen
• 5 cups picadillo filling, chilled or at room temperature
• Shredded vegan cheese (cheddar, mozzarella, or jack), optional
• High-heat oil (safflower, grapeseed, canola) for frying

1. If using frozen discs, let sit in package at room temperature 1 hour to defrost (or in refrigerator in advance), then separate discs, leaving each with a paper separator if provided.
2. Use paper separators, or waxed paper, to keep dough from sticking and help fold discs. On a flat work surface place a disc with paper underneath. Place a heaping tablespoon of filling in the center and 1 teaspoon of cheese if using. Fold disc over into a semicircle, peel back paper, and crimp edges together with a fork. For a better seal, moisten edges with water.
3. Fill a frying pan with oil to a depth of about 1/2 inch. Discard paper and fry pastelillos 2 to 3 minutes on each side until golden and the pastry looks bubbly. Drain on paper towels. Transfer to a warm oven until all are done.
4. May be refrigerated and reheated in the oven or toaster-oven.

Creamy Tomato Soup

Serves 8

• 1 tablespoon olive oil
• 1 onion, coarsely diced
• 4 cloves garlic, crushed
• 2 (28 ounce) cans whole peeled tomatoes, or crushed or diced tomatoes, including liquid
• 2 cups vegetable broth (or 2 cups water + bouillon)
• 2 bay leaves
• 1/2 cup chopped fresh basil or 2 tablespoons dried basil
• 1 teaspoon dried thyme
• 1 1/2 cups unsweetened nondairy milk
• 1/2 cup unflavored soy creamer
• 1 teaspoon salt, or to taste
• 1/4 teaspoon freshly ground pepper, or to taste

In a 6-quart saucepan heat olive oil over medium-low heat. Add onions and sauté until translucent, 3 to 5 minutes. Add garlic and sauté 1 to 2 minutes. Add tomatoes with liquid, broth, bay leaf, basil and thyme. Bring to a simmer, then simmer 15 minutes, stirring occasionally. Discard bay leaf. Add milk, creamer, salt and pepper. Purée soup using an immersion blender or countertop blender. Return soup to pan, taste and adjust seasonings, reheat gently, and serve.

Chickpea Arugula Artichoke Spread

Serves 6

• 1 loaf Italian or French bread, cut into 1/2-inch slices
• 2 to 3 cloves garlic, crushed
• 2 cups packed arugula and/or baby spinach (4 ounces)
• 1 1/2 cups cooked chickpeas, or 1 (15 ounce) can, drained and rinsed
• 1 (6 ounce) jar marinated artichoke hearts, drained
• 1/4 cup chopped oil-packed sun-dried tomatoes, drained
• 1/4 cup chopped fresh basil
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon extra-virgin olive oil
• 1/4 teaspoon salt, or to taste
• 1/8 teaspoon freshly ground black pepper, or to taste

Preheat oven to 400 degrees F. Arrange bread slices in a single layer on a baking sheet. In a food processor mince garlic with greens. Add chickpeas, artichokes, tomatoes, basil, lemon juice, oil, salt and pepper; process until almost smooth, adding 1 to 2 tablespoons water if dry. Taste and adjust seasonings. Bake bread slices until golden brown, about 5 minutes. Serve topping at room temperature. Or, if made in advance and refrigerated, microwave 1 to 2 minutes and serve slightly warm. To serve, spread topping on toasted bread. Or, serve as a sandwich spread or as a dip with crackers or crudites.

Macaroni Mozzarella Salad

Makes 3 quarts, serves 6 to 8

• 3 cups uncooked elbow macaroni
• 3 stalks celery, diced (1 cup)
• 2/3 cup red, orange or yellow bell pepper, or 25 halved seeded grape tomatoes (1/2 pint)
• 2 scallions, chopped
• 1/4 cup chopped pimento
• 1 cup Follow Your Heart Vegenaise, or other vegan mayonnaise
• 3/4 cup sweet pickle relish (3/4 of a 10 ounce jar) or to taste
• 2 tablespoons Dijon mustard
• 1/4 to 1/2 teaspoon salt, to taste
• 1/2 teaspoon freshly ground black pepper, or to taste
• 1 1/2 cups diced vegan mozzarella (10 ounce package Follow Your Heart Vegan Gourmet Mozzarella Cheese Alternative), or cheddar or Jack style vegan cheese

Cook macaroni according to package directions; rinse with cold water and drain well. In a large bowl combine macaroni, celery, bell pepper or tomatoes, scallions and pimiento. In a 2-cup measure combine mayo, relish and mustard; whisk well. Add dressing mixture to macaroni mixture, using a rubber spatula to get it all; mix well. Season with salt and pepper to taste. Add cheese and toss lightly. Chill and serve.

Matt’s Chik’n Salad Wrap

Makes 3 wraps

• 1 tablespoon olive oil
• 3 Gardein “chick'n filets” or “chick'n scallopini” cutlets
• Salt, to taste
• Freshly ground black pepper, to taste
• Cayenne, to taste
• Granulated garlic, to taste
• 1/4 cup vegan mayonnaise such as Follow Your Heart Vegenaise
• 2 teaspoons Dijon mustard
• 1 teaspoon lemon juice
• 1 to 2 teaspoons nutritional yeast flakes
• 1/4 teaspoon oregano
• 1/4 teaspoon parsley
• 1 head romaine lettuce, shredded (4 cups)
• 1/2 cup vegan shredded cheddar or Jack such as Daiya
• 1 tomato, halved, seeded and sliced into thin strips
• 3 thin slices red onion or sweet onion, halved into semicircles
• 3 wraps or pitas

In a small skillet heat oil to shimmering and add chick’n cutlets. Cook on each side about 5 minutes or until heated through and lightly browned. Season with salt, pepper, cayenne and garlic. Slice into pieces 1/4- to 1/2-inch wide. Meanwhile, in a large bowl mix together mayonnaise, mustard, lemon juice, yeast, oregano and parsley. Add lettuce and toss to coat well. Add cheese, tomato, onion and chick’n, and toss. Divide mixture between 3 wraps or pitas, and serve.

Israeli Salad

For Passover

Makes 3 to 4 cups

• 2 medium vine-ripened tomatoes, seeded and diced
• 1 cucumber, seeded and diced
• 1 large scallion, chopped
• 1 large carrot, finely diced
• 2 medium radishes, finely diced
• Leaves of 3 sprigs fresh parsley, chopped
• Leaves 2 sprigs fresh dill, chopped
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• 1/8 teaspoon salt, or to taste
• 3/8 teaspoon pepper, or to taste
• 1/4 teaspoon celery seed, optional

In a bowl toss together tomatoes, cucumber, scallion, carrot, radishes, parsley and dill. Sprinkle with oil and lemon juice, and toss to coat well. Sprinkle with salt, pepper and celery seed if using, and toss to distribute well.

Wild Rice Salad

Makes about 6 cups

• 2 1/3 cups vegetable broth or water
• 1 teaspoon salt
• 1 cup (8 ounce package) wild rice, rinsed (makes 3 cups cooked)
• 2 cups very small florets of broccoli (1 large head)
• 1 1/2 cups finely diced carrot (2 large carrots)
• 1 1/2 cups finely diced zucchini (1 small zucchini)
• 1 large scallion, chopped
• Leaves of 4 sprigs fresh dill
• Leaves of 5 sprigs fresh flat-leaf parsley, chopped
• 1/4 cup extra-virgin olive oil
• Juice of 2 small lemons
• 1/2 teaspoon fine salt
• 1/2 teaspoon freshly-ground black pepper

In a saucepan having a tight-fitting lid, bring liquid and salt to a boil over high heat. Stir in rice, cover and reduce heat to a fast simmer. Simmer 45 to 50 minutes. (Alternatively, cook in a rice cooker with the same amount of rice and water.) Remove from heat and let stand, covered, 10 minutes. If any liquid remains, drain. Place rice in a large bowl and toss occasionally until cooled to room temperature, or make rice in advance and refrigerate until ready to continue recipe. In a 2-cup covered microwavable dish combine broccoli florets with a tablespoon of water and microwave on HIGH 2 minutes, until bright green and crisp-tender; drain and allow to cool to room temperature. In a large bowl combine rice, broccoli, carrot, zucchini, scallion, dill and parsley; toss to mix well. Sprinkle mixture with olive oil, lemon juice, salt and pepper, and toss to mix well. Serve at room temperature.

Bruschetta

Serves 3

• 5 Roma tomatoes (1 pound)
• 1 to 2 large cloves garlic, finely minced
• About 5 medium/large leaves fresh basil, chopped
• 1 teaspoon oregano
• Extra-virgin olive oil
• Salt to taste
• Freshly ground black pepper to taste
• 1 loaf Italian bread, sliced on the bias
• Vegan parmesan, optional

Using a sharp paring knife, cut away the stem area from each tomato. Slice each tomato at its equator. Using a teaspoon, gently scoop out and discard seeds and liquid. Dice tomatoes, place in a colander to drain, and set aside. Toss tomatoes with basil, garlic, oregano and just enough olive oil to coat. Season with salt and pepper to taste. If desired, toast bread slices using a grill, broiler or toaster-oven. Serve bread topped with a spoonful of tomato mixture and vegan parmesan if desired.

Sloppy Joes

Sloppy Joes, pictured with Oven Sweet Potato Fries

Serves 4 to 6

• 1 tablespoon olive oil
• 1 medium onion, diced
• 1/2 large or 1 small bell pepper, diced
• 1 1/2 cups water
• 1 1/4 cups dried TVP or TSP granules (textured soy protein)
• 3/4 cup ketchup*
• 1 tablespoon soy sauce
• 2 teaspoons chili powder**
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon dry mustard
• 1/2 teaspoon liquid smoke, optional
• 1/4 teaspoon black pepper
• Salt to taste
• Soft sandwich buns for serving, toasted if desired

*Or replace ketchup with:

• 1/2 cup tomato sauce
• 2 tablespoons tomato paste
• 1 tablespoon brown sugar or agave nectar, or to taste
• 1 teaspoon cider vinegar
• 1/2 teaspoon salt 

**Or replace chili powder with:

• 1 teaspoon paprika or smoked paprika
• 1/2 teaspoon oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon granulated garlic
• 1/8 to 1/4 teaspoon cayenne, to taste

Heat oil in a medium saucepan and sauté onion and bell pepper until onion is translucent. Add water, TVP, ketchup, soy sauce, chili powder, garlic, mustard, liquid smoke, and black pepper. Cover and bring to a boil. Reduce heat and simmer, covered, 20 minutes. Taste and adjust seasonings and check consistency. If necessary, thicken by simmering uncovered 5 minutes longer, stirring frequently, until most of the liquid has evaporated. Serve hot on sandwich buns.

Guacamole

Avocados can be very deceptive. Ripe ones can pass all the freshness tests and still have rotten spots. Or, gorgeous underripe avocados can develop rot as they ripen. So here's my solution: after halving, pitting, and removing all the rot, press the flesh into a measuring cup. According to the total volume of mashed avocado, add remaining ingredients in proportion. Mix well, then cover surface with a film of plastic wrap to prevent browning from oxidation. Refrigerate until ready to serve.

Serves 2 to 3	Serves 4 to 6	Serves 8 to 12
1 1/4 to 1 1/2 cups (2 avocados)	2 1/2 to 3 cups flesh (4 avocados)	5 to 6 cups flesh (8 avocados)	Ripe avocados, preferably Hass
1/4 cup	1/2 cup	1 cup	Minced sweet or red onion
1/2 jalapeno or 1/4 serrano chili	1 jalapeno or 1/2 serrano chili	2 jalapeno or 1 serrano chili	Jalapeno or serrano chili, stems and seeds removed, finely minced
1 tablespoon lemon juice (1/2 small lemon) OR 2 tablespoons lime juice (1 small lime)	2 tablespoons lemon juice (1 small lemon) OR 1/4 cup lime juice (2 small limes)	1/4 cup lemon juice (1 large lemon) OR 1/2 cup lime juice (2 large limes)	Freshly squeezed lemon or lime juice
1 1/2 teaspoons fresh or 1/2 teaspoon dried	1 tablespoon fresh or 1 teaspoon dried	2 tablespoons fresh or 2 teaspoons dried	Chopped fresh cilantro or dried cilantro, optional
3/4 teaspoon	1 1/2 teaspoons	1 tablespoon	Kosher salt, or to taste

Serve with tortilla chips if you like, but my family doesn't miss them when I serve guacamole with carrot sticks, celery sticks, steak-size sliced mushrooms, zucchini rounds, snow peas, broccoli florets, cauliflower florets, or grape tomatoes.