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.

Apple Vanilla "Depression Cake"

Apple Vanilla Depression Cake

Serves 8

• 1 1/2 cups flour
• 3/4 cup sugar
• 3/4 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/2 cup vegetable oil
• 1/4 cup water
• 2 teaspoons vanilla extract
• 1 tablespoon apple cider vinegar or white vinegar
• 3 apples, peeled and thinly sliced
• Powdered sugar, optional

Preheat oven to 350 degrees F. Oil a nonstick 9-inch round or 8-inch square pan. Alternatively, use a regular pan, oil the sides, line the bottom with parchment paper and oil the parchment. In a large bowl whisk together flour, sugar, baking soda, cinnamon and salt. In a small bowl whisk oil, water, vanilla and vinegar. Pour wet mixture into dry and mix until just combined. Batter will be thick. Arrange apple slices in an overlapping pattern in the bottom of prepared pan. Chop remaining apples and fold into batter. Spoon batter into pan and smooth the top. Bake 20 minutes. Rotate cake and continue baking until lightly browned and a toothpick inserted into the center comes out clean, 20 to 25 minutes longer. Cool on a rack. When cool, invert onto a serving dish. Gently peel off parchment. Just before serving, sprinkle with powdered sugar and/or cinnamon.

Braised Green Beans

Braised Green Beans

Serves 4

• 1/4 cup extra-virgin olive oil
• 2 large cloves garlic, minced
• 1 pound fresh green beans, cut into 1- to 2-inch pieces
• 1 1/2 teaspoons salt
• About 2 cups water
• Juice of 1/2 lemon, or more to taste
• 3 tablespoons minced fresh dill or tarragon
• 1/8 teaspoon freshly ground black pepper, or to taste

In a heavy saucepan heat oil on medium-low and cook garlic just until aromatic, 1 minute. Add green beans, salt, and water to just cover beans. Cover, bring to a slow simmer, and simmer until beans are tender, 20 to 30 minutes. Drain beans and place in a serving bowl. Toss with lemon juice and dill. Taste and adjust salt, pepper and lemon juice if needed. Serve hot, chilled, or at room temperature.

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.

Jalapeno Green Beans

Jalapeno Green Beans

Serves 4 to 6

• 2 tablespoons olive oil
• 1 onion, diced
• 1 jalapeno pepper, seeded if desired, chopped
• 1 pound green beans, trimmed, halved if desired
• 1 tomato, diced, or 1 (15 ounce) can diced tomatoes, drained, liquid reserved
• Salt to taste

In a medium saucepan heat oil on medium-high until shimmering. Add onion and jalapeno and sauté until onion is tender, 5 minutes. Add green beans and a little water or reserved tomato liquid. Cover tightly and steam until beans are crisp-tender, 5 to 10 minutes. Add tomato, cover and simmer until beans reach desired tenderness, at least 10 minutes. Season to taste with salt.

Tofu Veggie Quinoa

Serves 4

• 1/2 pound extra-firm tofu
• 3/8 teaspoon granulated garlic
• 1 tablespoon soy sauce 
• as needed olive oil
• 1 tablespoon minced fresh ginger root
• 1 clove garlic, minced
• 1 medium carrot, diced 1/2-inch
• 2 stalks celery, finely diced
• 1 small zucchini, diced 1-inch
• 1/4 cup cashew pieces
• 1 bay leaf
• 1/2 teaspoon, or to taste salt
• 1 teaspoon dried basil
• 1 teaspoon ground coriander
• 1/2 teaspoon ground fennel
• 1/4 teaspoon ground rosemary
• 1 cup quinoa, well rinsed
• 1 3/4 cups water
• 1/4 cup quartered pitted black olives
• 1/4 cup minced fresh parsley or cilantro

Drain and press tofu at least 30 minutes. Cut tofu into bite-sized cubes, place in a small bowl, sprinkle with garlic salt and soy sauce and shake or stir to coat with marinade; set aside. In a large saucepan having a lid, heat 1 to 2 tablespoons olive oil over medium heat. Sauté ginger, garlic, celery, carrots 5 minutes. Add zucchini and sauté 5 minutes longer. Add cashews, bay leaf, salt, basil, coriander, fennel, rosemary and quinoa. Mix well. Bring to a boil, then simmer, tightly covered, 20 minutes for white quinoa, or 25 minutes for red quinoa. Meanwhile, heat olive oil in a skillet and brown tofu on all sides. When quinoa is tender and all liquid has been absorbed, add tofu, olives and parsley/cilantro. Mix and heat gently until heated through, 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.

Fresh Edamame

Serves 4 as a snack or appetizer

• About 3 quarts water
• 1 1/2 teaspoons (or to taste) salt for boiling, plus more for sprinkling
• 1 pound fresh edamame pods, well washed
• Soy sauce for dipping, optional

Fill a 4-quart saucepan about 3/4 full with water. Add salt and bring to a rolling boil. Add edamame  and boil 6 to 10 minutes. Test for tenderness: edamame should be firm, yet give to the teeth; they're overcooked if mushy. Drain in a colander and rinse with cold water. Sprinkle with salt to taste if desired. Serve warm or refrigerate 1 to 2 hours to serve cold. Serve with soy sauce for dipping.

Kale Chips

I bought this yummy kale at the Brooklyn Grange farmstand. It was grown on a rooftop farm at the Brooklyn Navy Yard!

Serves 4

• 1 bunch kale
• 1 to 2 tablespoons extra-virgin olive oil
• Coarse sea salt to taste
• Optional: 1 teaspoon spice blend: Jerk, Cajun, Adobo, Spike, etc. 

Preheat oven to 350 degrees F. Line 1 or 2 cookie sheets with parchment paper. Wash kale well. Using kitchen shears trim away leaves from tough center stems. Tear leaves into bite-size pieces. Spin leaves in a salad spinner to thoroughly dry them. Transfer to a large bowl. Drizzle olive oil onto leaves. Using hands, gently massage leaves until thoroughly coated with oil. Sprinkle and toss with salt, and spice blend if using. Spread leaves in a single layer on prepared cookie sheet(s). Bake 10 minutes. Turn pan and bake 5 to 10 minutes longer until crisp, and edges are brown but not burnt. Serve immediately. Do not refrigerate.

Baked Eggplant

Baked Eggplant pictured with Chik’n Parmesan and pasta

I bought these delicious eggplants at the Brooklyn Grange farmstand. They were grown on a rooftop farm at the Brooklyn Navy Yard!

Serves 1 (multiply as needed)

• 1 medium or 2 small Chinese or Japanese eggplant, trimmed and halved lengthwise, or two 3/8-inch slices globe eggplant
• Extra-virgin olive oil
• Salt to taste
• Freshly ground black pepper to taste
• Additional herbs/spices to taste, e.g. dried oregano

Preheat oven to 450 degrees F. Foil-line a shallow baking pan large enough to accommodate all eggplant pieces in a single layer. Rub pieces generously with oil to coat well and place in prepared pan (skin-side down for Chinese/Japanese). Season to taste with salt, pepper and additional herbs/spices. Bake 30 minutes or until soft and beginning to brown at the edges. Serve hot or at room temperature.

Pesto

Spaghetti with Pesto, pictured with
Garlic Wilted Spinach and
Baked Cannellini, Zucchini & Peppers 

Makes 1 1/2 cups pesto, for 1 pound pasta

• 1/4 cup raw pine nuts, toasted if desired
• Handful raw almonds or walnuts
• 1 1/2 tablespoons nutritional yeast flakes
• 1 packed cup fresh basil leaves (or other leafy green such as spinach, cilantro, arugula, etc.)
• 1 clove garlic, crushed
• 1/8 teaspoon salt or to taste
• Freshly ground black pepper to taste
• 3/8 cup extra-virgin olive oil

In a food processor pulse nuts and yeast until a crumbly meal is formed. Add basil, garlic, salt, pepper, and 1/3 of the olive oil. Puree, scraping down the sides as needed. With the motor running, drizzle remaining oil until fully incorporated and mixture is smooth. Taste and adjust seasonings.

Mushroom Barley Casserole

Serves 8

• 16 ounces fresh sliced mushrooms (crimini, button, shiitake) or substitute 1 ounce dried shiitake for 8 ounces fresh
• 2 tablespoons olive oil
• 1 large sweet onion, diced
• 4 cups liquid (mushroom soaking liquid and/or plain water)
• 2 vegetable bouillon cubes
• 1 1/2 cups barley, rinsed
• 1 tablespoon soy sauce
• 1/4 teaspoon ground black pepper
• 1/2 teaspoon dried thyme
• Salt to taste, if necessary

If using dried shiitakes, soak 30 minutes in water. Squeeze excess water from mushrooms, reserving all soaking liquid. Remove and discard stems. Slice mushrooms. To soaking liquid add water to equal 4 cups. Heat oven to 375 degrees F. In a Dutch oven over medium-high heat, heat oil and sauté onions until browned. Add 4 cups liquid and dissolve bouillon; turn off heat. Add all mushrooms, barley, soy sauce, pepper and thyme; mix well. Cover and bake in center of oven 1 hour, until liquid is absorbed and barley is tender. Taste and adjust seasonings, adding salt if desired.

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.

Coleslaw

Makes 4 heaping cups; serves 6

• 4 cups (1/3 to 1/2 medium head) thinly shredded green cabbage, or half green and half red cabbage
• 1 medium carrot, grated
• 3 tablespoons finely chopped sweet or red onion
• 3/4 cup Follow Your Heart Vegenaise, or other vegan mayonnaise, to taste
• 1/4 cup apple cider vinegar, to taste
• 2 teaspoons white sugar, to taste
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground black pepper

In a large bowl mix cabbage, carrot and onion. In a quart-size bowl or jar, combine and whisk (or shake) together remaining ingredients. Pour dressing on vegetables and toss to mix well. Chill and serve. 

Broiled Veggies & Sausage Over Pasta

Serves 5 to 6

• 1 pound pasta (penne, rotini, etc.)
• 1 pound large mushrooms, thickly sliced (1/2 inch)
• 3 small zucchini, sliced 1/4 inch on the bias
• 1 bell pepper, sliced lengthwise into strips 1/4 inch wide
• 4 links vegan Italian-style sausage (1 recipe IsaChandra Moskowitz's Simple Italian Sausages or 1 package Tofurky), sliced on the bias
• Additional fresh or leftover vegetables (e.g. onion, cabbage, kale, broccoli florets), optional
• Olive oil
• 4 cloves garlic, minced
• Salt & pepper to taste 

In a large saucepan bring to boiling 4 quarts salted water, cook pasta according to package directions, drain and return to saucepan. Toss with a little olive oil, and salt and pepper to taste, cover and set aside. Meanwhile, heat broiler on HIGH. Place a rack in a foil-lined shallow baking pan, or use a broiler pan. Broil each vegetable separately. Batch if necessary:

In a large “tossing” bowl, toss mushrooms with olive oil to lightly coat. Broil on rack 5 minutes (until they begin to release moisture). Flip and broil 2 minutes. Transfer to a “storage” bowl that will accommodate all the veggies and sausage.

In the tossing bowl, toss zucchini with olive oil to lightly coat. Broil on rack 5 minutes. Flip and broil 2 minutes until crisp-tender and lightly browned. Transfer to the storage bowl.

Broil strips of bell pepper on rack 4 minutes. Transfer to the storage bowl. Toss vegetables with salt and pepper to taste.

Arrange sausage on rack and brush lightly with olive oil. Broil 4 minutes. Flip and broil 2 minutes until lightly browned. Transfer to the storage bowl.

In a large skillet over medium heat, sauté garlic until just golden, about 2 minutes. Add all the veggies and the pasta, and sauté just until evenly heated. Serve hot or at room temperature.

Chickpea & Beet Salad

Chickpea & Beet Salad

Makes 2 pints

• 1 (8 ounce) can sliced beets in water, drained and diced 1/4 inch
• 1 (15 ounce) can chickpeas, drained and rinsed, or 1 1/2 cups cooked chickpeas
• 1 carrot, diced 1/4 inch
• 1 small red onion or 1/2 Vidalia onion, diced
• 2 stalks celery, diced 1/4 inch
• Leaves of 3 to 4 stalks fresh dill (or dried dill weed)
• Extra-virgin olive oil to taste
• Red wine vinegar to taste
• Salt to taste
• Freshly ground black pepper to taste

In a large bowl combine beets, chickpeas, carrots, onion, celery and dill. Toss to mix well. Tossing, drizzle olive oil just enough to lightly coat vegetables. Add vinegar a little at a time, tossing and tasting, until desired tang is reached. Season to taste with salt and pepper. If time allows, chill before serving.

Broiled Zucchini or Eggplant

Serves 4

• 4 medium zucchini, or 1 medium globe eggplant uniformly sliced 1/4 inch thick
• Olive oil
• Kosher salt
• Freshly ground black pepper
• Optional: balsamic vinegar or lemon juice
• Optional: dried basil, parsley, marjoram

Set oven rack 5 to 6 inches from broiler element. Preheat broiler. Line a baking sheet with foil and brush or spray foil with oil.

Arrange zucchini slices in a single layer on prepared baking sheet. Brush or spray slices with oil. Sprinkle slices with salt and pepper. Flip slices; repeat oiling and seasoning.

Broil 4 to 5 minutes; flip slices, rotate baking sheet, and continue broiling 4 to 5 minutes until edges are browned, watching carefully to keep from burning.

Serve hot or at room temperature, as is or topped with a drizzle of vinegar or lemon juice, and/or herbs.

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.

Carolina Slaw

Great with BBQ Pulled Jackfruit.

Serves 8

Vegetables, about 2 quarts, loosely packed:

• About 1/3 large or 1/2 medium head green cabbage, finely shredded
• 1/2 medium bell pepper, finely chopped
• 1/2 sweet onion, finely chopped
• 1 large carrot, grated

Dressing:  For 2 quarts slaw

• 2 teaspoons light vegetable oil
• 1 tablespoon cider vinegar
• 1 tablespoon sugar
• 1/8 teaspoon salt
• 1/8 teaspoon dry mustard
• 1/8 teaspoon celery seed

Combine vegetables in a large bowl. In a saucepan over medium heat combine dressing ingredients and, stirring, bring to a simmer. If foam develops, skim off and discard it. Remove from heat, stir until sugar is dissolved, and allow dressing to cool. Pour cool dressing over vegetables and toss well. Chill at least 30 minutes before serving.