These are the best vegan morning glory muffins! They’re hearty and full of texture, packed with crushed and grated fruit, carrots, ground flaxseed, nuts, and shredded coconut. The muffins provide healthful fats, complex carbs, and fiber for your daily nourishment, and they’re a great make-ahead breakfast option for busy weeks.

When I was in college, the campus cafe nearest to my dorm room sold plump, nutty, raisin-studded muffins called morning glory muffins.

I remember ordering one early in my first semester and thinking that I’d never eaten a muffin like it.

Most of the muffins that I knew and loved were on the sweet side. They were chocolate chip muffins, crumb muffins, double chocolate muffins, and lemon poppyseed muffins. All delicious, but not predominantly wholesome.

Morning glory muffins were both hearty and wholesome. Yet they were sweet and tender as well, a treat to eat with my cup of coffee before class.

I’d never heard of a morning glory muffin before. For a while, I thought that these muffins were unique to the little cafe outpost that sold them at my school.

I would later learn that these muffins weren’t some hyper-locale specialty. In fact, they have a pretty devoted fan base (me included).

In spite of the ups and downs of my relationship with food in those college years, the muffins remained a steady source of enjoyment for me.

I have happy memories of eating them while perched outside someplace on campus, watching other students come and go, between notebook scribbles in classes, and as I watched the sun rise from my dorm room.

After many iterations, I’ve finally created a vegan morning glory muffin that rivals the muffins that I remember.

What are morning glory muffins?

If you’ve never had the pleasure of meeting one of these muffins before, you’re in for a treat.

Google “morning glory muffin,” and you’ll find a variety of recipes. Some call for pineapple, others apple; some feature grated carrots and some don’t; some have coconut, some raisins, some both.

You’ll gather from any recipe you peruse that these muffins are meant to be wholesome.

So wholesome, in fact, that I’ve seen them described as “a hippie health food store muffin if there ever was one.”

If that means a whole lot of fiber in one sturdy little muffin, then yes.

The original morning glory muffin was created in 1978 by a chef named Pam McKinstry. At the time, she was the owner of a Nantucket eatery called the Morning Glory Cafe.

The cafe went on to close in 1994. But McKinstry’s muffins had at that point earned a national following. A reader reached out to Gourmet magazine requesting the recipe, and it was published in 1981.

By 1991, the muffins were chosen as one of the magazine’s twenty-five most popular recipes from the last fifty years.

The original muffin recipe includes coconut, carrots, apples, raisins, nuts, and pineapple chunks. It also contains a lot—a whole tablespoon!—of cinnamon.

My vegan recipe cuts back on the cinnamon and allows you to choose between applesauce or crushed pineapple. I prefer the taste of the latter, since it’s a more unique ingredient in baking. But home cooks are more likely to have applesauce in their pantries. Either will work.

Speaking of which, let’s go through the muffin ingredients, one-by-one.

Vegan morning glory muffin ingredients

It’s rare that I create a muffin recipe with so much nutrient-dense goodness in a single place! Here’s a list of what you’ll need.

All-purpose flour

My flour of choice for these muffins—and most of my vegan muffin recipes—is unbleached, all-purpose flour.

Years ago, when I was still writing for Food52, I made a morning glory muffin recipe that used whole grain flour.

I’m constantly re-testing and reiterating recipes, and what I’ve found over time is that even whole wheat pastry flour makes these muffins a bit too dense. They’ve already got a lot of weighty mix-ins; whole wheat flour just makes them denser.

All-purpose flour gives the muffins some lightness and fluffiness to counterbalance all of the sweet, moist ingredients inside.

Ground flaxseed

I’m not of the mind that egg needs replacing in every vegan recipe; sometimes I skip an egg replacer.

In other recipes, a flax egg—AKA a tablespoon of ground flaxseed and 3 tablespoons of water, allowed to thicken up—can be helpful for binding. And that’s true in this recipe.

Flax seed also adds fiber and healthful, Omega-3 fatty acids to the muffins.

Crushed pineapple or applesauce

This is the fruit component of the recipe.

I use applesauce all the time in baking, so pineapple is a really fun departure for me. It also pairs well with the shredded coconut in the muffins.

If you don’t have a can of crushed pineapple at home, however, applesauce will also work well in the recipe.

If you don’t happen to have either fruit, you could used mashed, ripe banana instead.

Grated carrots

It’s always a win when a nutritious veggie can sneak gracefully into a breakfast muffin.

Carrots, along with the apple or pineapple, add natural sweetness to the recipe. They also add color, texture, fiber, and the antioxidant beta-carotene.

No carrots at home? Grated zucchini will also work—the muffins will just have a less orange color and be ever so slightly less sweet.

Grated apple

There may already be applesauce in the muffins, but grated apple just creates more goodness: more moisture, texture, fiber, and sweetness.

If you don’t have an apple handy, grated pear is also a nice alternative.

Brown sugar

Speaking of sweetness, there’s also some brown sugar present in these muffins.

I like to bake with light brown sugar, but dark brown sugar is also fine. If you prefer to use coconut sugar, that’s also a great option; it has a lovely, almost burnt sugar flavor.

Raisins

I know that raisins can be controversial—I’m always surprised by how many folks don’t care for them—but I love them.

Raisins add nice, juicy, chewy pockets to muffins and quick breads. I use them in my applesauce spice cake, my chewy vegan oatmeal raisin cookies, and in lots of other baked goods.

The raisins will add juiciness and (you guessed it) additional texture to your vegan morning glory muffins.

Walnuts

Walnuts add a hint of nutty flavor and some crunchy texture to the muffins.

I like baking with walnuts because they’re an especially nutrient-dense nut.

Walnuts are a good source of Omega-3 fatty acids. They’re also especially rich in antioxidants, including Vitamin E and various polyphenols—that are associated with cardioprotective effects.

If you’re allergic to walnuts, don’t have them, or don’t care for them, you can use chopped pecans, almonds, or cashews instead.

You can also trade chopped nuts for seeds, or you can omit the nuts altogether.

Coconut

If you’ve read my blog for a while, then you may recall that coconut is not one of my favorite flavors. As a result, I tend to be conservative with it in my recipes.

Even so, there’s a time and a place for grated coconut and its mildly sweet, distinctive notes. Morning glory muffins are such a place.

In fact, I think that the coconut is really what sets these muffins apart; without it, they’re not so different from my carrot raisin muffins or apple bran muffins.

There’s not a lot of grated coconut it in the muffins, but what’s there is important from a flavor perspective. Be sure to use unsweetened, grated coconut, rather than the sweetened kind.

Spices

Who else is ready for the scent of cinnamon and ginger filling the home as something delicious and sweet bakes in the oven?

I sure am. Such aromas are one of my favorite things about the fall.

The spices in these muffins are cinnamon and ginger. If you’d like to add a pinch of cardamom, allspice, or cloves, go for it.

Apple cider vinegar

Specifically, I tend to use homemade vegan buttermilk in my recipes to make the muffins rise. The acid in the buttermilk puts baking powder and baking soda to work, activating their chemical leavening properties.

So many components add moisture to the vegan morning glory muffins that buttermilk isn’t necessary.

Acid, though, is still important for the muffins to rise. So there’s a little apple cider vinegar included in the recipe.

Avocado oil

Sometimes I use melted vegan butter in my muffin recipes.

When I want a totally neutral flavor, however, avocado oil is my fat of choice.

For these muffins, I don’t want buttery flavor to compete with the coconut flavor or any of the muffin’s other delicious components, so avocado oil it is.

In place of avocado oil, you can use canola oil, grapeseed oil, safflower oil, or a mild-tasting olive oil.

Can the muffins be made gluten-free?

Yes, the muffins can definitely be made gluten-free.

I don’t recommend a single type of gluten-free flour—for example, only oat flour, only almond flour, or only chickpea flour—in the muffins.

A gluten-free, all-purpose flour blend, however, works well in this recipe. My favorite is the King Arthur Measure for Measure flour.

How to make vegan morning glory muffins

Step 1: Prep your mix-ins

There are a lot of mix-ins for morning glory muffins: apples, carrots, nuts, etc. Preparing them is actually the most time-consuming step in this recipe, I think.

So: grate your carrots and apple, chop the walnuts, and create a mis-en-place with everything else.

While you’re at it, you can preheat the oven and line a muffin pan with liners.

From there, making the muffins is simple.

Step 2: Prepare your flax egg

In a small bowl, mix the ground flax seed and 3 tablespoons of warm water. This is the flax “egg” that will help to bind the muffins and give them structure.

Allow the mixture to thicken while you continue with the recipe.

Step 3: Whisk together your dry ingredients

You’ll want a relatively large mixing bowl for this step. The muffins produce a generous amount of batter, and this is the mixing bowl it will all end up in.

Make a well in the center of the dry ingredients when you’re done.

Step 4: Mix the wet ingredients

In a separate bowl, you’ll mix the oil, applesauce or pineapple, sugar, and vinegar (or lemon juice) together.

The wet ingredients will be added to that well in the dry ingredients, along with the flax “egg.”

You’ll fold the wet ingredients into the dry ingredients until you have an evenly mixed batter. The batter will appear very thick, and that’s OK. The apple and carrot that you’re about to add will make the batter looser.

Step 5: Add the the mix-ins to the batter

Now it’s time to fold in all of those mix-ins that you’ve prepared. Do this with a spatula and some elbow grease, until the mix-ins are evenly distributed in the batter.

Step 6: Bake

Transfer the batter by the heaping half cup to your prepared muffin pan. Don’t overfill each of the wells in the muffin pan—if you do, your muffins will have trouble rising.

Transfer the muffin pan to the oven and bake the muffins for 25-30 minutes. You’re aiming for the muffins to have a domed, firm top and an even, golden color.

Step 7: Cool and enjoy (or store)

Cool the muffins for about 20 minutes before breaking them open and enjoying their lovely, sweet, coconutty scent and wholesome texture.

Meal prep and storage

These muffins are a great option for nutritious weekly meal prep. They’ll keep in an airtight container at room temperature for up to 3 days and can be frozen for up to 8 weeks.

The Vegan Week

Embrace the joy of eating homemade food every day with the hearty and wholesome recipes in The Vegan Week.

Whether you have three, two, or even just one hour of time to spare, The Vegan Week will show you how to batch cook varied, colorful, and comforting dishes over the weekend.

Buy The Vegan Week

I’ve labeled the muffins “breakfast muffins,” and yes, I think they’re a great option for vegan meal prep breakfasts. More than with other muffins, I like to enjoy them as I greet the day.

But of course, you can enjoy the muffins at other times of day. They make a great snack, and thanks to all of their fiber, they’re a snack with some staying power.

Fall muffin madness

Among the many things I love about fall, it’s baking season. And baking season means muffins, lots of them, because I’m a big vegan muffin fan.

If you’re a fan, too, here are some other muffin recipes to inspire you:

• Blueberry crumb muffins
• Strawberry muffins
• Banana walnut muffins
• Corn & jam muffins
• Pumpkin cranberry walnut muffins
• Apple bran muffins
• Blueberry corn muffins
• Berry hemp spelt muffins
• Banana oat chia muffins

And here are the morning glory muffins that I fell in love with years ago and have been tinkering around with in my kitchen ever since.

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Hearty Vegan Morning Glory Breakfast Muffins

These are the best vegan morning glory muffins! They're hearty and full of texture, packed with crushed and grated fruit, carrots, ground flaxseed, nuts, and shredded coconut. The muffins provide healthful fats, complex carbs, and fiber for your daily nourishment, and they're a great make-ahead breakfast option for busy weeks.

Course baked good, Breakfast, Snack

Cuisine American

Diet Low Lactose, Vegan, Vegetarian

Keyword apple, baking, breakfast, carrots, coconut, meal prep, muffins, nuts, raisins, snacks

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 12 muffins

Author Gena Hamshaw

Equipment

• 1 muffin pan

Ingredients

• 1 tablespoon ground flaxseed (8g)
• 3 tablespoons water (45ml)
• 2 cups unbleached, all-purpose flour (240g)
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/4 teaspoon fine salt
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 6 tablespoons avocado oil (90ml)
• 8 ounces crushed pineapple or applesauce (225g, or 1 cup)
• 3/4 cup lightly packed brown sugar (150g)
• 1 tablespoon apple cider vinegar or freshly squeezed lemon juice
• 2 medium scrubbed and grated carrots (1 1/4 cups / 100g)
• 1 large peeled and grated apple (3/4 cup / 110g)
• 1/2 cup raisins (70g)
• 1/4 cup chopped walnuts (30g)
• 1/4 cup shredded, unsweetened coconut (20g)

Instructions

• Preheat your oven to 350F and line one or two muffin pans with liners. Alternatively, use a nonstick muffin pan or lightly oil a regular muffin pan to prevent sticking. 
• In a small bowl, mix the ground flax seed and 3 tablespoons of warm water. Allow the mixture to thicken while you continue with the recipe.
• Whisk the flour, baking powder, baking soda, salt, cinnamon, and ginger together in a large mixing bowl. 
• In a separate bowl, mix the oil, applesauce or pineapple, sugar, and vinegar or lemon juice together. Add this mixture to the bowl with the dry ingredients, followed by the flax mixture. Stir until the batter is just combined; it will be thick until you add the grated carrots and apple.
• Fold in the grated carrots and apple, raisins, walnuts, and coconut. Mix until everything is evenly distributed. 
• Transfer the batter by the 1/2 cup to your prepared muffin pan. Transfer the muffin pan to the oven. Bake the muffins for 25-30 minutes, or until domed and set on top and browning at the edges. Transfer the muffins to a cooling rack and allow them to cool for 20 minutes before enjoying. 
• Muffins will keep in an airtight container at room temperature for up to 3 days and can be frozen for up to 8 weeks.

It’s the weekend, and weekends are a perfect time for baking. They’re also a great moment to get ahead on breakfasts, snacks, and other food for the week ahead.

Maybe these muffins will emerge from your oven in the next day or two. I hope you enjoy them!

xo

The post Hearty Vegan Morning Glory Breakfast Muffins appeared first on The Full Helping.

These vegan portobello mushroom tacos feature juicy marinated and roasted portobello caps, which are sliced and layered into soft tortillas. The tacos also contain tender pieces of roasted sweet potato and flavorful toppings, including pickled onions, greens, and plant-based cheese. You can prepare the components ahead of time for a quick, colorful, nourishing meal.

There was a stretch of time early this past summer when I ate these portobello mushroom tacos almost every day for breakfast.

I love a savory breakfast, and breakfast tacos might be the one that I make most often.

Breakfast tacos are good hot or cold. They’re easy to assemble if you meal prep some of the components, and they lend themselves to endless variation.

Some time ago, I made sweet potato tacos with black bean spread. That recipe became a go-to. It proved to me that roasted sweet potatoes are a terrific taco filling component: tender enough that they aren’t hard to eat in a taco, but also hearty enough to make the taco feel substantive.

This recipe is a relative of that one, but I it has more texture—and more veggies! You’ll find mushrooms, greens, sweet potatoes, and onion here.

The tacos have become, among other things, one of my favorite ways to incorporate nutrient-dense mushrooms into my diet.

Hearty and wholesome portobello mushrooms

Portobello mushrooms make their way into a lot of plant-based recipes. They’re versatile, and they have a satisfying texture.

Portobellos are often described as being “meaty,” thanks to their thick caps and chewy consistency.

Portobello mushroom nutrition

Portobello mushrooms are good sources of potassium, an electrolyte that aids in hydration status and fluid balance.

They’re also an excellent source of selenium. Selenium has antioxidant function, which means that it may have a protective effect against the stresses of biological and environmental aging. Proper selenium intake is also important for thyroid health.

Portobello mushrooms also provide niacin, or Vitamin B3. Niacin is associated with energy production, circulation, and also with antioxidant effects.

Finally, portobellos are packed with dietary fiber, which also benefits a healthy blood lipid profile. In addition, dietary fiber is associated with GI regularity and overall digestive wellness.

Portobello vs portobella

Am I the only person who’s wondered about this?!

If you’re curious to know why these mushrooms are sometimes called portobello and sometimes called portobella, the answer is that both names are acceptable.

These masculine and feminine nouns, hence the different spellings. Both can be used to describe the hearty mushrooms that so many of us know and love to use in cooking.

Portobello mushroom taco ingredients

The ingredients in these vibrant, colorful tacos are pretty simple. In no particular order:

Portobello mushrooms

You’ll need four regular sized (or 3 giant) portobello mushroom caps. Stem them and clean them before proceeding with the recipe.

If you want to remove the mushroom gills, you can; I usually do.

Sweet potatoes

Crisp tender sweet potatoes join forces with the mushrooms to create a vegetable-forward filling for these tacos.

You’ll need about four sweet potatoes for the recipe.

Vegan cheese

I think that a few spoonfuls of crumbled, plant-based is a wonderful topping. The cheese will add umami, salt, and some texture to the tacos, as well as healthful fat.

If you’d like to use a homemade vegan cheese, I recommend my salty & savory vegan feta cheese.

This cheese is tofu-based, so it will also contribute plant-protein to your tacos.

You can also use a store-bought vegan cheese here. The Forager brand makes a vegan queso fresco that would work really well.

I’m also a big fan of vegan feta from the Violife brand and the Follow Your Heart brand.

Quick pickled onions

In all honesty, I think that at least 50% of the dishes I make are better with a topping of 10-minute quick pickled onions.

Salads, avocado toast, hummus toast, tofu scrambles, and various whole grain dishes: they all take on more personality with some quick pickled onions on top.

These mushroom tacos are no exception. I love the tart, salty flavor that pickled onions add to the dish—not to mention their bright pop of color!

If you don’t have pickled onions at home, but you love the flavor of pickled, briny things, then you could add pickled quick pickled carrot ribbons or quick pickled cucumber slices instead.

Marinade

Before those mushrooms get baked and ready to become taco filling, they’re marinated in a flavorful mixture of:

• freshly squeezed lime juice
• avocado oil
• soy sauce or tamari
• agave or maple syrup
• garlic
• cumin
• crushed red pepper flakes

You can certainly add some of your own touches, such as additional spices, a little hot sauce, or fresh herbs, to the marinade.

Tacos

Soft corn tortillas are my soft taco of choice. However, you can also use wheat tacos, wheat and corn tacos, or an alternative of choice.

If you have both gluten and wheat allergies, you could try cassava tortillas, almond flour tortillas, or even large romaine lettuce leaves.

Can I use a different type of mushroom?

If you can’t find portobello mushrooms, or if you don’t love them, you can definitely replace them in the recipe.

Many other types of mushrooms, ranging from humble sliced button mushrooms to trumpet mushrooms, can work in the recipe.

However, with smaller mushrooms, like shiitakes or sliced cremini mushrooms, cooking time may be shorter. Start checking the mushrooms after 15 minutes of roasting for doneness.

How to make portobello mushroom tacos with roasted sweet potato

Step 1: Marinate the mushrooms

First, you’ll place your cleaned mushroom caps into a large, flat, storage container with a lid.

Whisk together the marinade ingredients, then pour them over the mushrooms in the container.

The mushroom caps will need to marinate, covered, for at least 8 hours in the fridge. They can marinate for up to 48 hours, if that suits yours schedule best. I usually leave in them in the fridge overnight.

Step 2: Bake the mushrooms and sweet potato

After the mushrooms marinate, you’ll bake them in the oven.

Simultaneously, you’ll roast your sweet potato cubes.

The vegetables will need about 30-35 minutes of roasting time in total. Halfway through roasting, be sure to flip the mushroom caps over on their sheet and stir the sweet potatoes for even browning.

In the last 5 minutes of roasting, you also have the option to warm your tortillas. Simply wrap them in foil and transfer them to the oven.

Placing them directly on a rack is ok, if you have the space. Alternatively, wait until the vegetables have been removed from the oven, then warm the tortillas as you slice your mushroom caps.

Step 3: Prepare the taco ingredients

Once the mushroom caps are cool enough to handle, cut them into slices for easy piling into your tacos.

Step 4: Assemble your mushroom tacos

I like to pile these tacos with the roasted sweet potatoes and mushrooms, a small handful (per taco) of baby spinach leaves or chopped romaine, and my toppings: vegan feta cheese and quick pickled onion.

Additional topping suggestions

If the vegan cheese and/or pickled onions aren’t what you’re craving, there are so many other ingredients you could use instead.

Some examples:

• Toasted pepitas
• Fresh, chopped cilantro leaves
• Pickled jalapenos
• Shredded vegan cheese of choice
• Vegan yellow cheese sauce
• Halved grape or cherry tomatoes
• Roasted red bell peppers
• Cilantro cashew lime sauce
• Chimichurri sauce
• Sunflower seed romesco
• Sliced avocado

Accompaniments and serving suggestions

I love to serve the tacos with a fresh green salad or some simply prepared veggies. Some ideas:

• Corn avocado salad
• Tofu feta kale salad
• Protein-packed bean and quinoa salad
• A sliced half avocado
• Steamed or roasted broccoli
• Grilled zucchini spears
• Sliced cucumbers
• Roasted red bell peppers

The Vegan Week

Embrace the joy of eating homemade food every day with the hearty and wholesome recipes in The Vegan Week.

Whether you have three, two, or even just one hour of time to spare, The Vegan Week will show you how to batch cook varied, colorful, and comforting dishes over the weekend.

Buy The Vegan Week

Meal prep & storage

Once roasted, the mushrooms and sweet potatoes will keep in an airtight container in the fridge for up to 5 days.

The vegan feta cheese can be stored in the fridge for up to 6 days. The pickled onions will last for a couple weeks.

These tacos are relatively easy to make once at least one of those components has been made in advance. And they’re nearly effortless to assemble if past you was kind enough to prepare all of them for future you.

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Vegan Portobello Mushroom Tacos with Roasted Sweet Potato

These vegan portobello mushroom tacos feature juicy marinated and roasted portobello caps, which are sliced and layered into soft tortillas. The tacos also contain tender pieces of roasted sweet potato and flavorful toppings, including pickled onions, greens, and plant-based cheese. You can prepare the components ahead of time for a quick, colorful, nourishing meal.

Course Breakfast, Main Course, side

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword easy, lunch, mushroom, roasting, savory breakfast, sweet potatoes, tacos, vegan cheese

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Marinating time for mushrooms: 8 hours hours

Total Time 8 hours hours 45 minutes minutes

Servings 4 servings

Author Gena Hamshaw

Ingredients

Portobello mushrooms

• 4 portobello mushroom caps, stems removed and cleaned (about 12 ounces / 340g)
• 1/2 cup freshly squeezed lime juice (120ml)
• 1/3 cup avocado oil (80ml)
• 2 tablespoons soy sauce or tamari
• 2 tablespoons agave or maple syrup
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• One pinch crushed red pepper flakes (more if you prefer)

Roasted sweet potatoes

• 4 medium large sweet potatoes, peeled and cubed (about 1 1/2 pounds / 680g after preparation)
• 2 tablespoons avocado oil
• Salt and freshly ground black pepper, to taste

Tacos

• 8 6-inch corn or wheat soft tacos
• 2 cups lightly packed, baby spinach leaves (40g)
• 1 cup vegan feta cheese (substitute 2 ounces / 60g store-bought, crumbled vegan feta or queso fresco)
• 1/2 cup 10-minute quick pickled onions (optional)

Instructions

• To prepare the mushrooms, place the mushroom caps in a large, flat storage container with an airtight lid. Whisk together the remaining ingredients. Pour this marinade over the mushroom caps. Use your hands or tongs to flip the caps and cover each one with marinade on both sides. Cover the storage container and transfer it to the fridge. Allow the caps to marinate overnight, or for at least 8 hours and up to 48 hours.
• Preheat your oven to 400F. Line two baking sheets with parchment or foil (alternatively, use nonstick baking sheets). Place the mushroom caps on one baking sheet. Place the sweet potato cubes on the other prepared baking sheet. Drizzle them with the avocado oil. Use your hands to mix the cubes and oil well, so that all of the cubes are coated. Sprinkle the cubes with salt and freshly ground black pepper. 
• Transfer both baking sheets to the oven. After 20 minutes, flip the mushroom caps over on their sheet and stir the sweet potato cubes on their sheet. Return both to the oven. Roast the mushrooms for 10-15 more minutes (30-35 minutes total roasting time), or until the mushrooms have shrunk in size significantly and are very tender and the sweet potatoes are tender at the centers and crispy and browning at the edges.
• In the last 5 minutes of vegetable roasting time, wrap your tortillas in foil and transfer them to the oven. You can place them directly on a rack next to a baking sheet, if there's room. If not, you can wait until you remove the roasted vegetables from the oven, then transfer them to one of your oven racks. Warm them for 5 minutes. Alternatively, you can toast the tortillas over a burner on very low flame on the stovetop, using tongs and oven mitts to carefully flip them. They'll need about 1-2 minutes on each side. 
• To assemble the tacos, begin by cutting each mushroom cap into strips (about 3/4 inch / 2cm wide). Place a small handful of spinach leaves along the center of each taco. Add about 1/4 cup of roasted potatoes on top of the spinach, followed by half of a sliced, roasted portobello. Finally, top the taco with about 2 tablespoons of vegan feta cheese and a tablespoon of quick pickled onions. Repeat with all of the remaining tacos, 2 tacos per person. Enjoy!

One of the nice things about these mushroom tacos is that you can enjoy them year round, or at least for a significant portion of the year.

Mushrooms and sweet potatoes can each be found in grocery stores year-round or in farmers markets from early or late fall through March.

Cooler weather—which we’re just starting to experience where I live—makes it a little tougher for many folks to eat ample veggies. Nutrition clients often tell me that they find vegetable consumption more difficult in the fall and winter.

I hear this, but I often point out that salads and other summery fare aren’t the only way to celebrate produce. Wintery soups, stews, pasta dishes, and many other recipe types allow us to showcase vegetables in an intuitive, seasonal way.

Tacos are an especially great vehicle for roasted or sautéed veggies, as this recipe demonstrates. I hope that the sweet potato and mushroom tacos will become a go-to meal for you, as they are for me!

xo

The post Vegan Portobello Mushroom Tacos with Roasted Sweet Potato appeared first on The Full Helping.

This vegan BLT pasta salad is a fun spin on traditional creamy pasta salad. It’s also a way to enjoy crispy tempeh bacon, sweet cherry tomatoes, and crunchy romaine lettuce. The dressing for the pasta salad is a homemade vegan mayo, made with cashews, but you can substitute store-bought vegan mayonnaise if you prefer.

This recipe pays homage to two of my favorite things: a BLT sandwich, and a bowl of creamy pasta salad.

These just so happen to be two of my favorite, easy summer lunches. And, since we have only a day left before the fall equinox arrives, it’s a good time to be celebrating them in the form of a recipe mashup: creamy vegan BLT pasta salad.

The recipe utilizes a couple of my favorite, homemade vegan basics: baked, crispy tempeh bacon and vegan mayo with cashews.

I also include options to use store-bought versions of these things. The recipe is meant to feel easy breezy—a dish that you can whip up quickly and enjoy on the spot, perhaps with a friend or two.

What is a BLT pasta salad?

A BLT pasta salad is pretty much just what it sounds like: pasta salad that’s made with bacon—in this case, vegan bacon—lettuce, and tomatoes.

Like many pasta salad recipes, it features a creamy, tangy dressing.

BLT pasta salad ingredients

If you’d like to use homemade vegan tempeh bacon and mayonnaise in the recipe, then those two components will require some advance preparation.

The rest of the ingredients for the pasta salad are things that you’ve probably got at home already.

Pasta

I tend to like a small pasta shape for pasta salad: especially lumache, shells, or elbows.

However, a medium pasta shape, such as rotini, penne, or cavatappi, will also work well here.

Tempeh bacon

The “bacon” here is tempeh bacon, which is essentially tempeh that has been sliced thinly, marinated, and baked till crispy.

I love this recipe. I use it in salads, as a topping for vegetables, and especially in my favorite vegan BLT sandwich with homemade mayo (we’ll get to the mayo in a moment).

This tempeh bacon is quite easy to make, and it’s a really lovely, homemade protein to keep in your fridge or freezer.

However, store-bought tempeh bacon is an option, too. The Lightlife and Tofurky brands both make versions of tempeh “bacon” that can be found in grocery stores.

If you’ve got a soy allergy, you could use a seitan-based vegan bacon instead. I love the “benevolent bacon” from the SweetEarth brand.

Vegan mayonnaise

Mayonnaise makes a killer pasta salad dressing, and I have a homemade, wholesome vegan mayonnaise recipe that I love.

My vegan mayo with cashews takes less than 10 minutes to make, and it uses only 5 ingredients, minus water.

It’s tangy, tasty, and incredibly versatile.

If you’re allergic to cashews or running short on time, you can certainly use a store-bought vegan mayonnaise, such as Follow Your Heart’s Vegenaise.

Tomatoes

My preference is for halved cherry tomatoes in this BLT pasta salad. But the most important thing is to use tomatoes that are flavorful and fresh!

If you have a nice, big heirloom tomato on the counter at home, that’s perfect. If you have grape or cherry tomatoes, then you can use those.

Lettuce

I recommend thinly sliced romaine for this pasta salad. Its crunchiness adds to the overall texture of the dish. In addition, romaine tends to hold up over the course of a few days, which means that any leftover pasta salad will remain fresh.

If you don’t have romaine, though, other greens can work here. They could be shredded iceberg, thinly sliced Tuscan kale, chopped Bibb or butter lettuce, or lemony baby arugula.

The dressing

The aforementioned mayo is the base of the dressing for this pasta salad. The other ingredients are simple: onion and garlic powder, salt and pepper, fresh, chopped herbs.

For those herbs, I like to use chives and parsley, but you could mix it up and use dill, basil, or other herbs of choice.

Can the pasta salad be made gluten-free?

Of course!

To make the BLT pasta salad gluten-free, simply use your favorite gluten-free pasta in place of the regular pasta that’s called for.

How to make BLT pasta salad

The steps for throwing this recipe together are simple:

Step 1: Boil your pasta

First, you’ll bring a salted pot of water to a boil and boil your pasta according to package instructions.

Step 2: Prep mix-ins

While the pasta water is coming to a boil, you can crumble your tempeh bacon and cut the cherry tomatoes in half. You can also wash, dry, and chop your lettuce.

Step 3: Make the dressing

It takes only a minute to whisk together the vegan mayonnaise, seasonings, and a splash of white wine vinegar.

Step 4: Drain and dry the pasta

Once the pasta has reached the right consistency, you can drain it and rinse it under cold, running water.

What about this drying step? Well, I’ve found that pasta will hold sauces and dressings a little more easily if it’s not coated with cooking or rinsing water.

Lately, I like to dry my pasta a little before adding it to pasta salad. This is a simple thing to do: just line a baking sheet with a tea towel, transfer the rinsed and drained pasta to it, and use another tea towel to pat it dry gently.

After that, you can transfer the cooked pasta to a large mixing bowl.

Step 5: Mix the pasta salad

At this point, you need only mix together the cooked pasta, prepared dressing, tomatoes, lettuce, and tempeh bacon.

Your finished pasta dish should be creamy, but not overdressed. I recommend adding the dressing a few tablespoons at a time; you’ll almost definitely use all of it, but this way you can be sure not to use more than you want.

After dressing the pasta salad, be sure to try it and adjust the seasonings to taste.

Meal prep & storage

You can enjoy the BLT pasta salad right away once you prepare it. You can also store it for up to 3 days in an airtight container in the fridge.

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Embrace the joy of eating homemade food every day with the hearty and wholesome recipes in The Vegan Week.

Whether you have three, two, or even just one hour of time to spare, The Vegan Week will show you how to batch cook varied, colorful, and comforting dishes over the weekend.

Buy The Vegan Week

Other options for meal prep:

• Baked tempeh bacon strips will keep in an airtight storage container in the fridge for up to 5 days, so they can be made a couple days in advance of the pasta salad. Tempeh bacon can also be frozen for up to 6 weeks.
• You can prepare the vegan cashew mayonnaise in advance and store it in the fridge for a couple days before making the dressing. You can also freeze the mayonnaise for up to 6 weeks.
• You can boil, drain, rinse, and dry the pasta ahead of time, then store it for up to two nights in an airtight container in the fridge. I batch cook pasta all the time—it can be done!

More vegan pasta salad recipes

Pasta salad is one of the meal prep lunches that I make most often, and I’ve accumulated a list of favorites over the years.

Here are my top picks:

• Curried tahini pasta salad
• Lemon orzo pasta salad
• The best creamy vegan pasta salad (with an avocado-based dressing!)
• Tahini pesto pasta salad
• Chickpea pesto pasta salad
• Balsamic roasted vegetable pasta (can be served warm or cold)
• Carrot chickpea couscous salad

And here’s a smoky, savory, tangy, fresh pasta salad to savor while tomato season hangs on.

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Vegan BLT Pasta Salad

This vegan BLT pasta salad is a fun spin on traditional creamy pasta salad. It's also a way to enjoy crispy tempeh bacon, sweet cherry tomatoes, and crunchy romaine lettuce. The dressing for the pasta salad is a homemade vegan mayo, made with cashews, but you can substitute store-bought vegan mayonnaise if you prefer.

Course Main Course, Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword cashews, lunch, meal prep, pasta, pasta salad, protein, tempeh, vegan basics

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Author Gena Hamshaw

Ingredients

• 12 ounces short or medium pasta of choice (340g)
• 1 batch crispy, baked tempeh bacon (crumbled; substitute 8 ounces / 225g store-bought vegan bacon of choice)
• 1 1/2 cups halved cherry or grape tomatoes (240g)
• 2 cups packed, shredded or thinly sliced romaine lettuce (60g)
• 1 cup vegan mayonnaise (240ml; substitute store-bought for homemade if you prefer)
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon white wine vinegar
• 1/4 cup snipped chives
• 2 tablespoons fresh, chopped parsley leaves (substitute 1 tablespoon dried parsley)
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon fine salt (more as needed)
• 1/8 teaspoon freshly ground black pepper

Instructions

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.
• While the pasta cooks, make the dressing. Whisk together the mayonnaise, lemon juice, white wine vinegar, chives, parsley, onion and garlic powder, salt, and pepper.
• Drain the pasta, then rinse it under cold water and drain again. Line a baking sheet with tea towels and distribute the pasta over the towels. Pat the pasta dry, then transfer it to a large mixing bowl. Add the bacon, tomatoes, and romaine.
• Pour the dressing over the BLT pasta salad ingredients. Toss everything well to combine. Taste and adjust the salt, pepper, and vinegar to your liking. Serve or store the pasta salad.

I really like that this pasta salad can be made with store-bought ingredients in a pinch. Thank goodness for easy, convenient vegan products that come to the rescue in busy times.

With that said, it’s also so fun to make vegan basics and then put them to use in other recipes. Tempeh bacon is something that I make all the time, and this is one of the best uses that I’ve found for it to date.

I hope you’ll like the pasta salad, too. And I’m wishing you a great weekend.

xo

The post Vegan BLT Pasta Salad appeared first on The Full Helping.

This vegan pesto is a dairy-free spin on a summertime treat: fresh, flavorful, herbaceous pesto sauce. I like a thick, creamy pesto with bright green color. To achieve that, I use cashews for texture, and I like to blanch my basil leaves to keep the pesto vibrantly green. The recipe includes instructions with or without blanching.

I’ve always considered September to be the last month of summer.

Where I live, warm weather tends to persist through the month. Some September days can compete with August in their heat and humidity (last week was an example of this).

From a food standpoint, all of the summer produce that I love most is still abundant in farmers markets.

There are still crates upon crates of bright red tomatoes, shiny purple black eggplants, bright orange peaches, and sunny sweet corn. I can still find blueberries, if I poke around.

In my mind, then, September is still a month for plum galette, stewed eggplant tomato lentils, vegan BLT sandwiches, peach blackberry skillet cake, and eating al fresco.

It’s also a month for pesto. Lots and lots of vegan pesto.

What makes pesto vegan?

First and foremost, you may be wondering what makes a pesto vegan. To the naked eye, pesto looks plant-based already.

The answer is that traditional pesto recipes call for Parmesan or romano cheese. The cheese adds umami, as well as salty flavor, to the sauce.

In order to make pesto vegan, it’s necessary to substitute the parmesan for something plant-based that imparts a cheesy flavor.

Nutritional yeast to the rescue.

Nutritional yeast, which is sometimes fondly referred to as “nooch,” is an inactive form of yeast that’s rich in minerals and B-vitamins.

Nutritional yeast is a common ingredient in vegan recipes because it has a naturally cheesy flavor. This makes it ideal for vegan cheeses, like my go-to cashew cheese, cheese sauces, and vegan parmesan cheese.

Vegan pesto ingredients

Aside from the substitution, the ingredients in vegan pesto are similar to those in regular pesto:

• Basil
• Lemon juice
• Salt
• Olive oil

There’s one more twist in my go-to pesto recipe: cashews.

Traditionally, pesto features pine nuts for texture. I like pesto with pine nuts, and I’ve made it that way plenty of times. But honestly, I prefer to use unroasted cashews.

A creamier pesto

I’ve long relied on cashews for creamy texture in my recipes. They’re the main ingredient in the all-purpose cashew cream that adds a rich texture to many of my soups and pasta dishes.

Pesto isn’t a cream sauce, of course. But my personal preference is for pesto that’s thick and a little creamy, rather than loose and oily.

I think that cashews help to achieve this texture more than do pine nuts or walnuts.

There’s a practical element in choosing cashews, too: cashew nuts aren’t inexpensive, but they’re usually cheaper than pine nuts.

If you have a cashew allergy, you simply adore pine nuts, or you’re a stickler for tradition, then it’s no problem to use pine nuts in my pesto—I give that option in the instructions.

But if you’ve already got some cashews at home for other dressings or homemade vegan cheese, then you may want to give them a try in pesto as well.

A greener pesto, too

Have you heard of blanched pesto before?

I hadn’t, until I came across a few recipes (here, here, and here) that made me curious about it.

What is blanched basil pesto?

Blanched basil pesto is just what it sounds like: pesto that’s made with basil that is blanched—or flash cooked in boiling water—before blending.

Why blanch basil leaves before making pesto?

The purpose of blanching the basil is to create a more vibrantly green pesto.

Pesto that’s made with blanched basil will not only be brighter from the start, but it will also remain bright.

As any pesto lover knows, oxidation—exposure of ingredients to air—will often change the color of pesto as it’s stored. It can become darker and more mossy looking, or it may even appear brown. This doesn’t change the flavor of the pesto, but it can be a bummer for the eyes.

There’s a textural advantage to blanching as well. Pesto made with blanched basil emulsifies a little more easily, and therefore becomes a bit creamier, than un-blanched pesto.

When I first read about blanching the basil for pesto, I thought to myself that it’s the sort of step that a chef might want to take, but it’s too impractical for a home cook.

The more I thought about it, though, the more I realized how much I dislike it when my pesto gets muddy colored.

Since I live alone, I end up with leftovers more often than not. There’s an ick factor for me when my food becomes discolored, even if I know it’s not harmful or a threat to flavor.

There are ways of storing pesto that help to prevent browning. But wouldn’t it be nice to keep that bright green color alive more easily?

My curiosity about that question was enough to make me try blanching my basil leaves. When I did, I learned two things:

1. Blanching basil leaves is not actually as annoying as it sounds, and
2. It really does produce a brighter, greener pesto

In spite of my initial skepticism, I’m now making pesto with blanched basil as a matter of course.

I love having the pesto in my fridge for 3-4 days and continuing to see that vivid green color. And, while the difference is subtle, I like the texture or blanched basil pesto better, too.

Does blanching basil change the taste of pesto?

I’ve read that blanching basil for pesto can take away somewhat from the fresh, zippy, lemony notes of the herb.

I don’t personally notice this effect, but it makes sense that flash-cooking the greens might soften their flavor.

TL;DR: blanching basil leaves will help to create pesto that is and stays greener in color than regular pesto. The flavor might be a little softer than un-blanched pesto.

Whether the brightness in color is enough to justify a blanching step is totally up to you. Below, I’ll share the process for making pesto with or without this step.

How to make vegan pesto (blanched or un-blanched!)

Making a vegan pesto at home is simple. Here are the steps.

Step 1: assemble your ingredients

Here’s what you’ll need to make this vegan pesto recipe:

• Basil leaves
• Unroasted cashews (or unroasted pine nuts or walnuts)
• Olive oil
• Garlic
• Salt
• Nutritional yeast
• Freshly squeezed lemon juice
• Freshly ground black pepper

While I’m sharing a basil pesto recipe here, it’s worth saying that other greens can make wonderful pesto.

One of my favorite summer dishes, butternut zucchini pesto pasta, utilizes arugula in the pesto. You can also make pesto sauce with parsley, cilantro, or kale.

Pesto rosso, which has a different flavor profile but similar texture, is made with sun-dried tomatoes. I have vegan sun-dried tomato pesto and pasta recipe of my own, and it’s a wintertime favorite of mine.

Step 2 (optional): blanch your pesto leaves

If you’d like to try blanching the basil, here’s how you do it. If you’re not interested in this step, skip forward to step 3!

Bring a medium pot of water to a boil. While the water is heating up, prepare an ice bath—equal parts ice and water—in a medium sized bowl. 

Add the basil to the hot water. Blanch for 15 seconds, then use a slotted spoon to transfer the basil to the ice bath. By the time you transfer all of it, most of the basil will have blanched for about 30 seconds.

After you transfer the basil leaves to the ice bath, allow them to sit for 3-5 minutes. The idea here is to cool the basil down very quickly, halting cooking completely.

Use the slotted spoon to transfer the basil leaves to some tea towels or paper towels. Give them a really good squeeze—enough to wring all of the moisture from them.

At this point, the basil leaves are ready to become part of your vegan pesto.

Step 3: Process

Begin by adding the cashews, garlic and salt to a food processor fitted with the S blade. Add your blanched or raw basil leaves (raw leaves are pictured below) to the processor.

Pulse these ingredients until they’re coarsely ground.

Step 4: Emulsify

Next, you’ll add the olive oil to your pesto. The goal is to add it in a thin stream, while the processor is running: this emulsifies the pesto, creating a rich and integrated texture.

You can either add the oil by hand in a thin stream, or—depending on your food processor—you can place the plunger into the food processor spout.

This plunger has a tiny hole in it. The purpose of that hole is to allow liquids (usually oil) to drip into the processor in a thin, steady stream. That’s the effect that you want.

Once the oil has been added to the food processor, you’ll have pesto with a creamy and thick texture.

At this point, you should add your nutritional yeast, freshly squeezed lemon juice, and freshly ground black pepper to taste to the pesto.

If you love heat, you can use crushed red pepper flakes instead of black pepper for a spicy pesto.

Step 5: Store

Store the pesto in an airtight container in the fridge for up to 5 days.

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Embrace the joy of eating homemade food every day with the hearty and wholesome recipes in The Vegan Week.

Whether you have three, two, or even just one hour of time to spare, The Vegan Week will show you how to batch cook varied, colorful, and comforting dishes over the weekend.

Buy The Vegan Week

Can pesto be frozen?

Pesto can absolutely be frozen.

If you’d like to do this in small amounts, you can actually use an ice cube tray for pre-portioning.

Instead, I like to use 4-ounce mason jars, which I use for many other things: leftovers, freezing tahini dressing, portioning my beloved silken tofu chocolate pudding, and so on.

Stored this way, pesto can stay in the freezer for up to 6 weeks.

What recipes should I make with my vegan pesto?

Once you prepare your pesto, there will be so many pasta dishes you can use it in.

Pesto is also a great, all-purpose summer condiment. I love spreading it onto any sandwich, especially if thick slices of ripe tomato are involved.

If you’d like more specific ideas, here are a few of my favorites:

• Butternut zucchini pesto pasta (you can use it to replace the arugula pesto)
• Pesto farro baby kale salad
• Pesto white bean bowls
• Chickpea pesto pasta salad

And here’s the recipe.

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Vegan Pesto with Basil and Cashews

This vegan pesto is a dairy-free spin on a summertime treat: fresh, flavorful, herbaceous pesto sauce. I like a thick, creamy pesto with bright green color. To achieve that, I use cashews for texture, and I like to blanch my basil leaves to keep the pesto vibrantly green. The recipe includes instructions with or without blanching.

Course condiment, dip, dressing, sauce

Cuisine Italian

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword basil, cashews, dip, sauce, spread, summer

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 1 cup

Author Gena Hamshaw

Equipment

• food processor

Ingredients

• 2 cups tightly packed basil leaves (45 g)
• 1/2 cup unroasted cashews (70 g)
• 2 cloves garlic, roughly chopped
• 1/2 teaspoon fine salt (more to taste)
• 6 tablespoons olive oil (90ml, plus additional oil as needed)
• 3 tablespoons nutritional yeast
• 1 tablespoon freshly squeezed lemon juice
• Freshly ground black pepper to taste

Instructions

Instructions for blanching basil (optional)

• Bring a medium pot of water to a boil over high heat. While the water is heating up, prepare an ice bath in a medium sized bowl. 
• Add the basil to the hot water. Blanch for 15 seconds, then use a slotted spoon to transfer the basil to the ice bath. By the time you transfer all of it, most of the basil will have blanched for about 30 seconds. 
• Allow the basil to remain in the ice bath for 3-5 minutes. Place a few tea towels or paper towels onto your work surface and use the slotted spoon to transfer the basil over to the towels. Use the towels to press the basil firmly, so that you remove all of the excess ice water. 

Process the pesto

• Add the cashews, garlic and salt to a food processor fitted with the S blade. Add the blanched or raw basil leaves to the processor. Pulse the ingredients until they're coarsely ground.
• Run the food processor. Add your olive oil to the processor in a thin stream — using the plunger attachment, with its small bottom opening, makes this easy if your machine has one — so that the oil is incorporated into the pesto slowly and steadily. Stop the processor and scrape down the sides, then process for another few moments.
• Add the nutritional yeast, a few turns of freshly ground black pepper, and lemon juice to the pesto. Process the pesto for one more minute; it will be on the thicker side. 
• Taste the pesto and adjust the lemon juice, salt, and pepper to taste. If the pesto is too thick for your liking, add a tablespoon or two of additional olive oil and pulse to combine. 

Store the pesto

• Store the pesto in an airtight container in the fridge for up to 5 days. The pesto can be frozen for up to 6 weeks.

Writing this post—which felt good, by the way—has most definitely made me hungry for pasta! I expect that’s what’ll be for supper tonight.

Maybe you’ll be inspired along similar lines. I hope you enjoy this pesto recipe as much as I do.

xo

The post Vegan Pesto with Basil and Cashews appeared first on The Full Helping.

This easy, baked chickpea frittata is the perfect make-ahead savory breakfast or snack! Baking the frittata gives it a light texture and makes the preparation a hands-off process. Serve slices with your favorite fresh fruit, roasted sweet potatoes, or whatever you like.

Months ago, when I was in Amsterdam, I visited a cozy vegan coffee and pastry shop called Koffee Ende Koeck.

One of the menu items there was a chickpea frittata.

Chickpea frittatas aren’t new to me. I’ve made a few versions at home, and I’ve also made many different attempts at socca.

This frittata was different. It had a lighter and more plump texture than I was used to, a firm, baked top, and a wonderfully salty, savory flavor.

At the cafe, they served wedges of the frittata by the slice, so that one could take it away as a snack. I ended up doing this, for my flight home.

They also served the frittata in a breakfast sandwich.

I ended up liking the frittata so much that I asked the cafe owner if she’d share the recipe with me. Luckily for me, she was kind enough to do this, and so I now have the pleasure of sharing it with you.

What is a chickpea frittata?

A chickpea frittata, at least in this case, is made with a batter of chickpea flour and water.

This batter is poured into a round baking dish, then transferred to the oven. The dish could be a skillet or frying pan, which are the typical for egg frittatas, or it could be a round cake pan, which is what I like to use.

During baking, the chickpea flour mixture will puff up and set. In the end, you ought to have a firm, spongy mixture that has a savory, salty flavor.

The texture of this chickpea frittata isn’t precisely reminiscent of egg. For that, I’ve had better luck using tofu (there’s a tofu and potato frittata in The Vegan Week that I’m crazy about).

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Whether you have three, two, or even just one hour of time to spare, The Vegan Week will show you how to batch cook varied, colorful, and comforting dishes over the weekend.

Buy The Vegan Week

Yet this frittata has certain qualities that I think make it comparable to a transitional, egg-based frittata.

First and foremost, it has a slightly eggy flavor and plenty of savoriness.

Moreover, it’s versatile in the same way that a frittata can be.

You can slice it and enjoy it in the morning with toast and fruit. You can put it into a sandwich. You can have a wedge when you’re in the mood for a savory snack.

A slice of the frittata can also be added to a salad or bowl as a protein component.

Vegan chickpea frittata ingredients

The ingredients for this chickpea frittata were passed to me by Ruby, who’s the co-owner of Koffie Ende Koeck.

There are other ways to make chickpea frittatas, of course, other combinations of ingredients and methods.

But I asked Ruby for her formula specifically because I was so impressed with her recipe; of the chickpea frittatas that I’ve tried, it was my favorite.

Here are the ingredients that she uses. I’ve modified her recipe to fit home kitchens and my own preferences, but the backbone of the recipe is hers.

You’ll notice that this recipe calls for a few ingredients, like rice flour and xanthan gum, that don’t appear in most of my baked goods.

This is intentional, to honor and endorse Ruby’s recipe. Her recipe is gluten-free by design, so this one also has that to offer to my wheat and gluten-free readers.

However, I give some ideas for simple substitutions and swaps below if you see ingredients that are tough for you to source.

Chickpea flour

The chickpea frittata isn’t made with whole chickpeas, but rather, with chickpea flour.

If chickpea flour is a new ingredient for you, then it’s worth checking out. You can use it in this frittata, of course, but once you have a bag of it at home, you’ll be able to find other uses.

I use chickpea flour in socca, which is a flatbread that’s similar to this recipe, but more thin and crispy.

I’ve also used chickpea flour in baked goods that are gluten-free. For example, you can try putting it into the topping of a crisp or crumble.

Rice flour

If you regularly make gluten-free baked goods, then you may well have rice flour at home already.

Rice flour can be used in gluten-free muffins, cookies, and cakes. It can also be used to make pancakes and crepes.

Rice flour helps to bind the frittata and adds a fine, light texture. You can use either white rice flour or superfine brown rice flour in the recipe.

If you don’t have rice flour at home, you can try unbleached, all-purpose flour, potato starch, or cake flour instead.

Kala namak

Kala namak, also sold as black salt, has a high sulfur content.

This high sulfur content means that the salt can add eggy flavor to egg-like vegan dishes. I add a big pinch of kala namak to my tofu scramble recipes all the time, and I also use it to season this frittata.

Kala namak can often be found in natural grocers, such as Whole Foods. You can also purchase it from online spice retailers or on Amazon. If you don’t have Kala namak, then you can add a pinch of fine sea salt instead.

Baking powder + vinegar

The mixture of a chemical leavening agent (baking powder) and vinegar helps to make the frittata rise and achieve a fluffy texture.

Xanthan gum

Xanthan gum is a thickener that can help to bind gluten-free baked goods. It’s also useful to thicken dressings and sauces.

Xanthan gum tends to be expensive, but a little goes a very long way. Once you have some at home, xanthan gum has a long shelf life (up to three years!).

It’s possible to make this recipe without the xanthan gum; you’ll see that I’ve noted it as being optional. The main difference that you’ll notice if you omit it is that the frittata may be a little more crumbly.

Avocado oil

Avocado oil helps to prevent the frittata from becoming dry. It’s my vegetable oil of choice for cooking at higher temperatures.

However, you can replace the avocado oil with olive, grape seed, safflower seed, or canola oil, if you like.

How to make a baked chickpea frittata

Many of my experiments with vegan frittatas have been…messy. This particular recipe is easy! Here are the steps.

Step 1: Whisk together the dry ingredients

Begin by whisking your dry ingredients together in a large mixing bowl. Be sure to incorporate them fully.

Step 2: Add the wet ingredients

For many of my baking recipes, I whisk wet ingredients separately from dry, then combine the two. For this recipe, though, it’s fine to add your wet ingredients (water, avocado oil, and vinegar) directly to the dry ones.

After that, whisk everything together till smooth. A few small lumps in the batter are OK.

Step 3: Bake

You’ll bake the chickpea frittata in a parchment-lined or nonstick, round baking pan for pan for 18-22 minutes, or until the top of the frittata is firm and the sides are just turning golden.

I use an 8-inch / 20cm baking pan, but a 9-inch / 23cm will work as well.

Step 4: Cut into wedges and enjoy

Give the frittata about 20 minutes of cooling time before you invert it to remove it from the pan, then slice it into wedges.

The frittata can make as few as four and as many as 8 wedges. You can decide whether you’d like a couple smaller wedges or some larger ones.

You can also decide how many servings this is, for you—a lot of that can depend on what you serve the frittata with.

Accompaniments and serving ideas

Speaking of that, there are so many excellent ways to serve this tasty breakfast or snack!

Here are some of my favorite accompaniments:

• A simple green salad
• Sweet potato red pepper soup
• Roasted sweet potato cubes
• Tofu feta kale salad
• Fresh fruit
• Toast with vegan butter
• Chickpea Greek salad
• Tempeh ratatouille
• Stewed eggplant tomato lentils

If you’re a fan of savory vegan breakfasts in general, I’ve got you covered.

And if you’re looking for more meal prep vegan breakfast ideas, this post may be helpful.

Storage and reheating

Store the frittata in an airtight container in the fridge for up to 5 days.

To be honest, I really like the wedges cold! But if you’d like to reheat, you can place them on a baking sheet and warm them in a 350°F oven for 10 minutes, or until hot, before enjoying.

You can also air fry them at 350°F for 7-10 minutes (check after 7 minutes to assure they’re not drying out) in an air fryer.

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Easy Baked Chickpea Frittata

This easy, baked chickpea frittata is the perfect make-ahead savory breakfast or snack! Baking the frittata gives it a light texture and makes cooking it a hands-off process. Serve slices with your favorite fresh fruit, roasted sweet potatoes, or whatever you like.

Course Breakfast, Snack

Cuisine Mediterranean

Diet Low Lactose, Vegan, Vegetarian

Keyword breakfast, chickpea flour, savory breakfast, snacks

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Total Time 32 minutes minutes

Servings 4 servings

Author Gena Hamshaw

Ingredients

• 3/4 cup chickpea flour (90g)
• 2 tablespoons white rice or ultrafine brown rice flour (20g)
• 1/8 teaspoon xanthan gum (optional)
• 1 teaspoon Kala namak (substitute sea salt)
• 2 teaspoons baking powder
• 7/8 cup water (210ml)
• 1 1/2 tablespoons avocado oil
• 1 teaspoon apple cider vinegar or freshly squeezed lemon juice

Instructions

• Preheat the oven to 425°F. Line the bottom of an 8-inch/20cm round cake pan with parchment paper or brush it lightly with avocado oil. (If you have a nonstick cake pan, the parchment and oil are helpful but not necessary.)
• In a large mixing bowl, combine the chickpea flour with the rice flour, xanthan gum, kala namak, and baking powder. Whisk these dry ingredients together. Add the water, oil, and vinegar. Continue whisking until the batter is smooth; it will be quite loose and pourable. 
• Pour the batter into the prepared cake pan. Bake for 18-22 minutes, or until the top of the frittata is firm and the sides are just turning golden. Cut into wedges and enjoy.

Notes

Optional: directly before baking, you can decorate the top of the frittata with strips of sun-dried tomato, roasted mushrooms, or thinly sliced potato.

It’s been great to have a chickpea flour recipe that doesn’t end up becoming either sticky or gluey—pitfalls that I’ve faced in the past.

I hope you’ll agree, and that you’ll find this frittata to be as useful and versatile as I do!

xo

The post Easy Baked Chickpea Frittata appeared first on The Full Helping.

These vegan blueberry crumb muffins have a fluffy, moist interior, pockets of juicy berries in the center, and a delicious streusel topping. Meal prep them for snacks or enjoy them with your favorite accompaniments for breakfast!

Last summer, only weeks after I moved apartments, one of my yoga teachers offered a special rooftop class.

What a rooftop it was! It was perched high in the sky, at the top of a tall hotel in downtown Manhattan, and with a pool, to boot.

Practicing yoga up there with breeze all around me, sun on my cheeks, and the sight of the whole city below me, is one of my favorite memories of summer 2022.

Because this was a small and a special class, I thought it would be nice to share some treats with with my fellow yogis after our asana practice. These lovely vegan blueberry crumb muffins are what I brought.

That was a whole twelve months ago. I’ve thought about the texture of these muffins, with their juicy blueberry center and buttery crumb topping, ever since.

Today, finally, I’m sharing them.

What are crumb muffins?

Crumb muffins are simply muffins that have a crumb, or a streusel, topping.

Streusel topping is made from flour, sugar, and butter. In the case of these vegan crumb muffins, that butter is vegan butter.

Streusel topping can include nuts or spices. I’ve added chopped pecans and walnuts to streusel, though I tend to prefer a plain version. I nearly always add a pinch of cinnamon to mine.

Why add streusel? For flavor, first and foremost. Streusel topping adds a lovely, buttery, sweet flavor to the top of muffins.

Of equal importance is the texture that streusel topping adds to muffins or other baked goods, such as the strawberry rhubarb bars that you see below.

Streusel got a bit of crunch, thanks to sugar and flour baking into gently caramel iced perfection.

Can crumb topping be added to any muffin?

Crumb topping can certainly work on many types of muffins.

I’ve added it to apple bran muffins, strawberry muffins, banana walnut muffins, banana chocolate chip muffins, gingerbread spice muffins, and pumpkin cranberry walnut muffins—and these are only some examples.

Crumb topping is also a great addition to homemade bars, buckles, pies, and tarts.

Blueberry crumb muffin ingredients

I tend to think that less is more when it comes to muffins. Simple and class combinations are the ones that I enjoy most.

Here are the principal ingredients that make these blueberry crumb muffins come to life.

Flour

For my baking projects, unbleached, all-purpose flour is my go-to.

If you’d like to substitute a flour that is whole grain, I’d recommend either white whole wheat or whole wheat pastry flour.

These muffins can also be made gluten-free. I recommend a gluten-free, all-purpose flour blend. My favorite is the Measure for Measure flour from King Arthur.

Butter

Butter does some heavy lifting in this recipe!

First, butter is key to the crumbly streusel topping on the muffins.

I also use melted butter as the fat source in the recipe. While I often bake with avocado (typically avocado oil) as a fat source, melted butter contributes more flavor.

You can use your favorite vegan butter to make the muffins. For baking, I typically use Earth Balance sticks, but there’s an an array of options available today.

Sugar

Cane sugar provides sweetness to the muffins themselves.

Brown sugar sweetens the topping, and it helps to provide that lovely, caramelized crunch on top.

I’m often asked if the amount of sugar in a baking recipe can be reduced. The answer is that you can certainly try, if this suits your preferences.

However, sugar adds both sweetness and moisture to baked goods. Be aware that, if you modify the amount of sugar called for in any recipe, the texture of the finished product might change.

Blueberries

Blueberries give these muffins their beautiful pockets of color and moisture.

Blueberries often happen to be exceptionally nutrient-dense, with phytonutrients that are associated with cognitive health and anti-inflammatory effects. They bring that good nutrition to the recipe, too.

I think that the blueberry crumb muffins are most enjoyable when they’re prepared with fresh berries. Berry season doesn’t last forever, and it’s nice to celebrate it while it’s here.

However, you can make the muffins with frozen berries in the wintertime, too.

I keep a bag of frozen blueberries at home year-round, so that I can make my orange juice simmered berries. It’s quite easy to use some of those frozen ‘bloobs to make these muffins.

Vegan buttermilk

You may have noticed that a lot of muffin recipes call for buttermilk, rather than regular milk.

Why?

Because buttermilk contributes to leavening in quick breads, such as muffins, cakes, scones, and banana bread.

Quick breads use baking powder and baking soda, which are chemical leavening agents, to create rise and light texture.

Baking soda in particular becomes effective in the presence of an acid. In other words, acidic, sour buttermilk will make baking soda work more effectively, leading to lighter and more tender muffins.

Of course, traditional buttermilk isn’t vegan. Instead, I use homemade vegan buttermilk, which is a simple mixture of non-dairy milk and freshly squeezed lemon juice or vinegar.

That’s what you’ll see in this recipe.

How to make vegan blueberry crumb muffins

These muffins are easy to prepare. Here are the steps.

Step 1: make your crumb topping

You won’t need a food processor or any special equipment to make the crumb topping here. You can simply use your fingers, a fork, or a pastry cutter to cut flour and sugar into cold butter.

I recommend preparing the crumb topping initially, then leaving it in the freezer as you finish making the blueberry crumb muffins.

An ideal texture for crumb topping is to have butter in pieces that are about the size of peas. You want a mixture that has big, distinct crumbs, rather than something with the texture of sand.

Step 2: mix dry ingredients

Next, you’ll mix flour, salt, baking powder, and baking soda in a large mixing bowl.

Step 3: mix wet ingredients

In another, smaller mixing bowl, whisk together the melted butter, buttermilk, sugar, and vanilla.

Step 4: add wet ingredients to dry and mix

Next, you’ll mix the wet ingredients into the dry ingredients and combine them.

When you mix this batter, you’re aiming for something that’s fully incorporated, but not necessarily silky smooth.

In other words, you don’t want to see streaks of unmixed flour in the batter. However, a few small clumps of flour are OK.

Step 5: fold in the blueberries

Next, you’ll gently fold your blueberries into the muffin batter. I do this with a spatula, trying not to burst or mush any of the berries as I work.

Step 6: fill your muffin tin

A great tip for all muffin-baking is to not overfill muffin liners. When muffin liners are overly full, the muffins actually tend not to rise very well. You won’t achieve a nice, domed shape.

Instead, aim to fill the liners about halfway, or two thirds of the way, full.

Step 7: add the crumb topping

Distributing crumb topping over muffins doesn’t have to be neat or pretty. I usually do this by hand, dropping about two heaping tablespoons of the topping over each muffin.

Step 8: bake

Finally, it’ll be time to bake your muffins. I recommend about 25 minutes at 350°F, or until the tops of the muffins are puffy and set and the crumble topping is turning golden.

If you have to choose between baking the muffins a minute longer than is necessary and a minute under, I recommend going a minute over.

In other words, err on the side of more oven time, if you’re unsure. Undercooked muffins will be gooey in the center, which is a bummer.

Meal prep & storage

These muffins can be stored in an airtight container in the fridge for up to three days.

If you need to store them for longer than three days, then I recommend freezing the muffins. Blueberry crumb muffins can be frozen for up to 6 weeks.

I love making the muffins part of my meal prep routine in the summer months. They’re a fantastic snack, and you can also combine them with plant-based yogurt, fruit, and other accompaniments for a tasty breakfast.

Can I use other berries or fruits?

Yes, you absolutely can!

These muffins can be prepared with one of the following in place of blueberries:

• Chopped strawberries
• Raspberries
• Chopped, peeled peaches
• Blackberries
• Quartered cherries
• Chopped, peeled apples or pears

More recipes for blueberry season

It’s peak blueberry season where I am, and I’m excited to soak up every moment. If you love blueberry recipes as much as I do, here are some other ideas:

• Blueberry ginger ice cream (banana-based and super easy to make!)
• Blueberry corn muffins
• Vegan blueberry buckle
• Blueberry banana oat bake
• Whole wheat blueberry pancakes

And here’s a sweet, tender new muffin to savor.

Print

Vegan Blueberry Crumb Muffins

These vegan blueberry crumb muffins have a fluffy, moist interior, pockets of juicy berries in the center, and a delicious streusel topping. Meal prep them for snacks or enjoy them with your favorite accompaniments for breakfast!

Course Breakfast, Snack

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword baking, blueberries, breakfast, meal prep, muffins, snacks

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12 servings

Author Gena Hamshaw

Equipment

• muffin pan

Ingredients

Crumb topping

• 1/3 cup unbleached, all-purpose flour (45g)
• 1/4 cup lightly packed brown sugar (50g)
• 1/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 4 tablespoons cold vegan butter, cubed (56g)

Muffins

• 2 cups unbleached, all-purpose flour (255g)
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup vegan buttermilk (1 cup non-dairy milk + 1 tablespoon lemon juice, allowed to sit and mingle for 5 minutes or longer; 240mL)
• 6 tablespoons vegan butter, melted (85g)
• 2/3 cup cane sugar (130g)
• 1 teaspoon vanilla extract
• 1 1/4 cups fresh blueberries (175g)

Instructions

• Preheat your oven to 350°F / 175°C and oil or line a muffin baking pan with liners.
• To prepare the crumb topping, stir together the flour, brown sugar, cinnamon, and salt in a mixing bowl. Add the butter and use a pastry cutter or your hands or pulse with a food processor to incorporate the butter into the flour, until the butter is in small pieces (the size of peas). Pop the crumble topping into the freezer while you prepare the muffins.
• In a large mixing bowl, whisk together the flour, salt, baking soda, and baking powder.In another, medium mixing bowl, whisk together the buttermilk, melted butter, cane sugar, and vanilla extract.
• Make a well in the center of the dry ingredients. Pour in the wet mixture. Use a spatula to fold the ingredients together, until you have a batter and no visible streaks of flours remain in the bowl. It's OK if the batter has small lumps—don't over-mix! Gently fold the blueberries into the batter with a spatula.
• Use a muffin scoop or 1/2 cup measure to fill the muffin pan (each muffin container should be about 2/3 or 3/4 of the way full). Evenly distribute the crumb topping over the muffins. 
• Bake for 25 minutes, or until the tops of the muffins are puffy and set and the crumble topping is turning golden. Remove the muffins from the oven and allow them to cool for 10-15 minutes. As soon as the muffins are cool enough to handle, remove them from the pan and transfer them to a cooling rack. Cool for 10-15 more minutes before enjoying.

Publishing a blueberry muffin recipe may be a very insignificant act, in the grand scheme of things.

But, since I’ve been struggling to keep on top of everything lately, sharing this sweet treat does feel like…something.

And something is better than nothing.

More thoughts on that this coming weekend, when I hope to actually publish a weekend reading post (I missed that on Sunday).

For today, I hope you’ll find some joy in these summery baked goods. Enjoy!

xo

The post Vegan Blueberry Crumb Muffins appeared first on The Full Helping.

These quick pickled cucumber slices will add crunch and flavor to your favorite plant-based sandwiches, salads, bowls, sushi rolls, and more! They’re easy to prepare and keep for two full weeks in the fridge.

Yes, I’m all about pickled vegetables this spring!

Quick pickled vegetables are simple things. Yet for all of their simplicity, they truly add so much to recipes.

That’s the reason I’ve been putting my recipe sharing focus on them lately, with quick pickled onions, quick pickled carrot ribbons, and today, quick pickled cucumber slices.

Quick pickled cucumber slices versus traditional pickles

While not everyone makes or eats quick pickled carrots or onions regularly, most of us have had pickled cucumbers before.

In fact, when we say or hear the word “pickle,” what we’re often referring to is a spear of pickled cucumber.

There are many varieties of cucumber pickles: dill pickles, Kosher pickles, sweet pickles, cornichons, and bread and butter pickles, among others.

I like all of the above pickles. But the quick pickled cucumber slices that I’m sharing today are a bit different.

Traditional pickles are made with a canning bath. This allows them to be preserved for a long time. That long preservation time deepens their flavor considerably.

These quick pickled cucumber slices are made simply by pouring a warm, homemade brine over cucumber slices and transferring them to the fridge for storage. In fact, quick pickles are sometimes referred to as “refrigerator pickles.”

The result is slices of cucumber that can be ready to eat within thirty minutes. The flavor is tangy and salty, but it won’t be as intense as traditional pickles are.

How to make quick pickled cucumber slices

If you’ve seen some of my other pickle-themed content lately, then you may already be familiar with my process.

If you haven’t, or if you’d like a refresher, here are the steps for making my favorite quick pickled cucumber slices.

Step 1: slice your cucumber

I recommend using some variety of seedless cucumber here. Most often, I use a seedless English cucumber to prepare the recipe.

There’s no need to peel the cucumber in order to make this recipe. However, you will want to create thin, crosswise slices. I like to aim for 1/16-inch / 2mm thick.

A slicer will make this task especially easy. But you can also work carefully with a paring knife to create those thin slices.

Step 2: create a pickling liquid

The liquid mixture in this case is simple: water, vinegar, salt, and sugar.

Technically, you could simply pour this mixture over the cucumber slices, transfer them to the fridge, and allow them to pickle cold.

Quick pickles can be even quicker if you pour hot pickling liquid over the pickles. I usually heat my water and vinegar in a small saucepan or microwave them for 2 minutes.

Then, I dissolve salt and sugar into the hot mixture.

Step 3: pour the liquid over the cucumbers

Once your pickling liquid is ready, you need simply to pour it over your cucumber slices in order to start the pickling process.

Step 4: store

Allow the cucumber slices to marinate in their hot liquid for about 30 minutes. Then, cover them and transfer them to the fridge.

The slices will keep for up to 2 weeks, giving you plenty of time to use them in different dishes.

What sort of container should I use?

I like to use wide-mouthed, 16 ounce (1 pint, or 480ml) mason jars for my quick pickles at home. The wide mouth makes it easy to add my hot liquid, and the size is versatile for all sorts of vegetable shapes.

That said, any container with an airtight lid will work. Be sure to leave at least an inch of headspace at the top.

Is the cane sugar necessary?

When I posed my pickled carrot ribbons last week, a reader asked if the cane sugar in the recipe is necessary. She mentioned that she’s not a big fan of sweet pickles.

The answer is no—the cane sugar isn’t strictly necessary. It’s definitely OK to omit it from this recipe and my other quick pickle recipes.

With that said, I think you’ll find that the very small amount of sugar in the pickling liquid here (only 2 teaspoons for the whole recipe) isn’t enough to create sweet pickles, per se.

The quick pickled cucumber slices don’t taste like bread and butter pickles or like sweet pickle relish.

In fact, the sugar is only present to help create some balance with all of the tartness added by apple cider vinegar.

This is the same reason that I add a very small amount of maple syrup to vinaigrettes. The intention isn’t to create something that’s overtly salty and sweet (though I do like salty/sweet flavor combinations), but rather to keep the recipe’s tastes in harmony with each other.

What to do with quick pickled cucumber slices

My favorite thing to do with these crispy, tangy slices is to pile them into my sandwiches. They’re such a fun, fresh addition!

Some sandwiches that I like to use the slices in include my miso tahini vegetable sandwich, green goddess club sandwich, and tofu egg salad sandwich.

The slices are also really nice in summery salads. You can chop them and toss them into my spinach rice salad, chickpea Greek salad, lentil beet salad, or tofu and udon noodle salad, for example.

The cucumbers also make a nice topping for toast—try piling them onto avocado toast for texture and flavor contrast.

Finally, I like to top round crackers with hummus or garlic tahini smashed white bean salad, then one of the pickled slices. This is such a fun, tasty hors d’oeuvres or snack.

Print

Quick Pickled Cucumber Slices

These quick pickled cucumber slices will add crunch and flavor to your favorite plant-based sandwiches, salads, bowls, sushi rolls, and more! They’re easy to prepare and keep for two full weeks in the fridge. 

Course basic, Snack

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword cucumber, pickles, snacks, vegan basics

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 2 cups

Author Gena Hamshaw

Ingredients

• 1/2 seedless cucumber
• 1/2 cup apple cider vinegar, distilled white vinegar, or unseasoned rice vinegar (120ml)
• 3/4 cup water (180ml)
• 2 teaspoons cane sugar
• 1 teaspoon kosher salt
• 1 teaspoon mustard seeds (optional)

Instructions

• Using a vegetable slicer or a sharp chef's knife, slice the cucumber crosswise into thin slices (ideally 1/16 in/2mm, or as close to that as you can get).
• Place the slices into a 1-pint/480ml mason jar. Add the mustard seeds to the jar, if using. 
• Stir together the vinegar and water in a heatproof measuring cup. Pour this mixture into a saucepan and bring to a simmer, then stir in the sugar and salt. Alternatively, microwave the water and vinegar for 2 minutes, then stir in the sugar and salt until they're  dissolved.
• Pour the hot pickling liquid over the cucumber slices in the jar. Submerge them completely. 
• Allow the slices to sit at room temperature for 30 minutes. Use right away, or cover the jar tightly with a lid and store in the fridge for up to 2 weeks.

And now, I’ll take a brief step away from the pickle-themed content—though no promises to stop pickling all the veggies and writing about it when I do.

I hope you enjoy these crispy, cool, flavorful slices for summer. And I’ll be back later this week with a sweet new recipe to celebrate blueberry season with.

xo

The post Quick Pickled Cucumber Slices appeared first on The Full Helping.

Quick pickled carrot ribbons can add tangy flavor, crunch, and a bright pop of orange color to salads, bowls, and sandwiches. If you love the flavor of pickled vegetables, this is an easy and fun variation to try!

If you’ve ever made quick pickled onions, or if you make them regularly, then you may have had the experience of realizing what a high benefit-cost ratio they have.

By this, I just mean that the flavor and complexity that pickled onions will add to dishes is really high.

Want to add depth to an otherwise simple green salad?

Bring some tangy, savory flavor to your avocado toast?

Add the flavor of onion to a veggie burger without the aggressiveness and spice of raw onion?

Quick pickled onions to the rescue.

For all of their usefulness, the amount of time and effort that pickled onions require is very low. So there’s a lot of payoff without a lot of work.

I want to share a couple other pickled veggies that have been bringing brightness and flavor to many dishes in my home, just as pickled onions do.

The first is these quick pickled carrot ribbons. If you love pickled things, love carrots, love a little tanginess or crunch, then these simply prepared vegetables are for you.

What are quick pickled carrot ribbons?

Quick pickled carrot ribbons are very thinly sliced—shaved, really—pieces of carrot that have been quick pickled.

“Quick pickles” are also known as refrigerator pickles. Essentially, these are pickles that are created by marinating vegetables in a brine of water, vinegar, and salt. They don’t require a canning bath.

This means that quick pickles can’t be sealed and shelf-stable for months at a time. You prepare them, transfer them to the fridge, and eat them within a couple weeks.

On the other hand, these types of pickles are much less labor-intensive than pickles that ultimately enter the canning process.

And in my experience, pickled vegetables are so enjoyable that it’s easy to finish them within that two week time period.

Why pickle, anyway?

What’s the purpose of pickling?

Flavor, first and foremost. Quick pickled carrots will have a pleasantly tangy, salty flavor that’s a departure from the natural sweetness that they offer when they’re eaten raw.

Storage time, second of all. Quick pickled carrot ribbons will keep in the fridge longer than raw, grated carrots. More time in which to enliven your salads, sandwiches, and bowls.

Finally, texture. These pickled carrot ribbons are a little more tender than raw carrot ribbons would be. At the same time, they still have some crunch. Think of them as a pleasant midpoint between raw and cooked.

Carrot health benefits

I’m obviously excited about the way these carrots taste and all of the potential that they offer in dishes. But I love the health properties of carrots, too.

Famously, carrots are a source of beta-carotene. Our bodies convert beta-carotene into Vitamin A, which is linked to protecting healthy vision.

Carrots also contain an antioxidant, lutein, which may play a role in preventing macular degeneration and vision loss with age.

Along with these nutrients, carrots are a good source of Vitamin K and a source of Vitamin C. They’re rich in fiber, too, which is associated with digestive and cardiac health.

How to prepare quick pickled carrot ribbons

The steps for making quick pickled carrots are nice and straightforward. Here they are.

Step 1: shave your carrot ribbons

There’s no fancy tool or piece of culinary equipment that you need to create the “ribbons” in this recipe.

You need only to lay your carrot flat on a surface and use a regular vegetable peeler to create long, thin shavings.

You’ll need about 3 medium carrots in order to create enough ribbons to fill a pint-sized mason jar.

Step 2: place the ribbons into a pickling container

Speaking of mason jars, I use 16-ounce jars with wide mouths for my pickled vegetables at home.

You can also use smaller-sized glass containers. Just be sure that you fill them with vegetables only so much that there’s a little head space at the top of the jars.

Step 3: create your pickling fluid

Technically speaking, pickling fluid for refrigerator pickles, or quick pickles, can be cold. However, I think the pickling process is faster when a hot brine is used.

In the next step, then, you’ll heat water, vinegar, salt and a touch of cane sugar. This mixture is poured over the carrot ribbons in order to pickle them.

Very often, I also add mustard seeds to my quick pickles. I think it adds a touch of spice and complexity! The addition is completely optional.

Step 4: submerge the vegetables in pickling fluid

This step is simple: just pour hot pickling fluid over the carrot ribbons.

Step 5: store

At this point, the pickled carrots will be ready to eat in as little as 30 minutes. They can be stored in the fridge for 2 weeks.

What should I do with my pickled carrot ribbons?

There’s really no right or wrong way to enjoy these flavorful carrots.

Me? I’ve been using them on sandwiches, first and foremost. Grated carrots fall out of sandwiches easily, whereas these ribbons stay put. They add instant flavor and good nutrition.

The ribbons are also lovely in lunchtime grain bowls or salads. Here are a few of the summer salads I’d like to add them to:

• Creamy macaroni salad
• Protein-packed bean and quinoa salad
• Tofu feta kale salad
• Spinach rice salad
• Chickpea Greek salad

I’d also like to try my favorite chickpea carrot couscous salad with pickled carrots, rather than grated.

Meal prep & storage

Once you prepare the quick pickled carrot ribbons, you can store them in the same jar or container that you used to pickle them.

I don’t recommend freezing the carrots, as their texture will change with defrosting.

But again, the carrots will keep for about 2 weeks in your fridge. This means that they’re a great option for weekly meal prep.

Remember: minimal work, big payoff! Here’s the full recipe.

Print

Quick Pickled Carrot Ribbons

Quick pickled carrot ribbons can add tangy flavor, crunch, and a bright pop of orange color to salads, bowls, and sandwiches. If you love the flavor of pickled vegetables, this is an easy and fun variation to try!

Course basic, side, Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword carrots, side dish, vegan basics

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 cups

Author Gena Hamshaw

Equipment

• vegetable peeler

Ingredients

• 3 medium carrots, scrubbed and trim
• 1 teaspoon mustard seeds (optional)
• 3/4 cup water (180ml)
• 1/2 cup apple cider vinegar, distilled white vinegar, or unseasoned rice vinegar (120ml)
• 2 teaspoons cane sugar
• 3/4 teaspoon kosher salt

Instructions

• Place a carrot onto a flat work surface. Working lengthwise and with firm pressure, use the peeler to slice the carrot into long, thin ribbons. Repeat this process with all carrots. Place the carrot ribbons into a 1-pint/480ml mason jar. Add the mustard seeds, if using.
• Combine the water, vinegar, sugar and salt in a heatproof liquid measuring cup. Pour this mixture into a small saucepan and bring to a simmer over medium low heat, or microwave the mixture for 2 1/2 minutes. . 
• Pour the hot pickling liquid over the ribbons in the jar. Submerge them completely.
• Allow the ribbons to sit at room temperature for 20-30 minutes. Use right away, or cover the jar tightly with a lid and store in the fridge for 2 weeks.

Friends, I have a steady accumulation of recipes that I keep intending, and failing, to post. The weeks just get away from me lately.

But post them I will, and for now, I hope this very simple recipe brings some brightness to your summer plates and bowls. Enjoy!

xo

The post Quick Pickled Carrot Ribbons appeared first on The Full Helping.

These quinoa beet bowls are colorful, hearty, and full of texture. They feature my favorite marinated beets, crispy chickpeas, cooked quinoa, curly kale, and a tangy orange tahini dressing. These bowls are perfect for meal prep, as all of the components can be made ahead and stored.

When The Vegan Week was published this past winter, I spent a lot of time writing and talking about meal prep.

While I may not be writing about it as frequently now as I was then, meal prep is still a big part of my weekly life.

Meal prep lunches fuel weekdays stacked with appointments with my nutrition clients. And if there’s anything I’ve learned about myself, it’s that I don’t have patience or energy for weeknight cooking—especially when my work schedule is demanding.

Vegan meal prep dinners come to my rescue, again and again.

The Vegan Week

Embrace the joy of eating homemade food every day with the hearty and wholesome recipes in The Vegan Week.

Whether you have three, two, or even just one hour of time to spare, The Vegan Week will show you how to batch cook varied, colorful, and comforting dishes over the weekend.

Buy The Vegan Week

While many different types of recipes can lend themselves to meal prep, grain bowls are especially good make-ahead lunches.

You can prepare each component for a bowl—cooked grain, protein, dressing, etc.—in advance, as your schedule allows.

Store components separately and assemble right before eating, or store complete, prepared bowls in divided, airtight containers.

These quinoa beet bowls are my latest favorite make-ahead bowl creation. They feature the marinated beets that I shared a couple weeks ago, along with cooked quinoa, crispy chickpeas and a tangy orange tahini dressing.

The bowls are full of texture, flavor, and solid nutrition to fuel busy days. I’ve enjoyed them a lot in the last couple months, and I’m happy to share them.

Quinoa beet bowl components

Any bowl recipe is really just the sum of a few great components, brought together in a single vessel.

My bowls always start with a nutritional premise: a protein, a complex carbohydrate, and a source of vegan protein.

This is the formula that shaped my cookbook Power Plates. To this day, it’s how I think about and execute my own meal planning.

So, what are the sources of those nutrients in this quinoa beet bowl?

Protein

The source of plant protein here is a batch of crispy, savory roasted chickpeas.

You could certainly use regular, cooked chickpeas here—straight from the can, or from a pot that you’ve cooked from dry.

However, roasting chickpeas gives you a chance to add more flavor to the otherwise plain beans. It also adds nice texture to the quinoa beet bowls.

I enjoy roasted chickpeas so often that I often double the batch when I make them. You’ll be surprised at how quickly they dissapear!

If you don’t have chickpeas at home, you can substitute another protein in these bowls. Some ideas:

• Any cooked bean
• Cooked lentils
• Chickpea oat balls
• Baked balsamic tofu
• Air fryer tempeh nuggets
• Lemon pepper baked tempeh
• Balsamic mustard baked tempeh
• White bean balls
• Leek white bean salad

Carbohydrate

The complex carb here is cooked quinoa.

Quinoa also happens to provide extra protein in the recipe, which reminds me to say that this protein/carb/fat meal planning principle is nuanced.

Many plant foods are a source of more than one macronutrient. When I plan a meal, I identify what will be the primary source of each macronutrient.

For example, I categorize beans primarily as proteins, but they also provide some complex carbohydrate.

Nuts are primarily a fat source, but they also provide a little protein.

And quinoa, a carbohydrate, boasts a nice 6-7 grams plant protein per serving, too.

You can use either white or red quinoa in the recipe—either will work well. If you don’t have or don’t care for quinoa, you can try cooking one of these grains instead:

• Farro
• Brown rice
• Barley
• Bulgur wheat
• Pearl couscous
• Freekeh
• Millet
• Spelt berries
• Wheat berries

Fat

The sources of fat in this recipe are avocado oil, which is used to roast the chickpeas, some olive oil on the beets, and my bright, citrusy orange tahini dressing.

There are tons of additional tahini dressings on my blog, since tahini dressings are a household favorite of mine; I probably make a batch of the stuff every single week.

I really love the way that the orange tahini dressing vibes with the sweet and tangy marinated beets. However, you could use any of the following dressings instead:

• Dijon lemon tahini dressing
• Turmeric tahini dressing
• Tahini beet dressing
• Cashew carrot dressing
• Greek vinaigrette
• Sweet Dijon vinaigrette

Other tasty and nourishing fats that you could add to this bowl: chopped or sliced avocado, toasted pepitas, dry roasted, salted almonds, or any other nut or seed.

How to make quinoa beet bowls

In essence, preparing the quinoa beet bowls is as simple as preparing the individual components, then assembling them into bowls.

You can make the crispy chickpeas, cooked quinoa, tahini dressing, and marinated beets in any order you like.

The last time I made these bowls, here’s what I did:

Day 1: prepare oven roasted beets and tahini dressing

Day 2: prepare marinated beets, cook quinoa

Day 3: wash and chop kale, assemble bowls

When I’m overwhelmed, my best coping strategy is to break everything I need to do down into baby steps.

If I can keep my focus on doing one, small thing at a time, I end up with much less stress and anxiety than if I were to think about everything that needs to get done.

This applies to work, social life, and household tasks. And it especially applies to recipes.

An overwhelmed me will struggle to execute even a simple recipe in its entirety.

Preparing a recipe stepwise, on the other hand, feels mentally and practically achievable—especially if I give myself a couple days to do everything.

Meal prep bowls like this one are perfect for gradual preparation. And there’s a lot of delight when it comes time to put everything together.

How long do the quinoa beet bowls last?

The tahini orange dressing, marinated beets, cooked quinoa, and roasted chickpeas will all keep for up to 5 days in airtight containers in the fridge.

Prepared bowls that include the chopped kale ought to keep for 4 days, total.

In addition, the tahini dressing and cooked quinoa can each be frozen for up to 6 weeks, making it even easier to get a head start on the complete bowls.

Can I substitute another green for the kale?

The green that I use in the quinoa beet bowls is stemmed, chopped curly kale. I love raw kale—in fact, I prefer raw kale to cooked—and it resists wilting better than salad greens.

This makes it a great choice for meal prep and make ahead bowls.

However, the slightly bitter taste of raw kale isn’t for everyone. If you prefer, you can use shredded romaine, baby greens, chopped baby arugula, mizuna, baby kale, baby spinach, or any other green that you like in the bowls.

Are the quinoa beet bowls gluten-free?

They sure are. Just be sure to purchase a gluten-free certified quinoa, if you have celiac disease.

The bowls are also free of a couple other common allergens: tree nuts and soy.

More make ahead vegan bowls

If the fact that this bowl is so friendly for meal prep appeals to you, then you may also enjoy some of the following:

• Chickpea burrito bowls
• Teriyaki tofu noodle bowls
• Chili roasted cauliflower and brown rice kimchi bowls
• Vegan harvest bowls
• Turmeric rice bowls
• Lemon pepper tempeh pasta bowls

And without further ado, here’s the quinoa beet bowl that will be my main squeeze for picnic lunches and desk lunches alike this summer!

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Quinoa Beet Bowls

These quinoa beet bowls are colorful, hearty, and full of texture. They feature my favorite marinated beets, crispy chickpeas, cooked quinoa, curly kale, and a tangy orange tahini dressing. These bowls are perfect for meal prep, as all of the components can be made ahead and stored.

Course bowl, main

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword beets, bowls, lunch, meal prep, meal-sized salad, quinoa, whole grains

Prep Time 1 hour hour 30 minutes minutes

Cook Time 25 minutes minutes

Servings 4 servings

Author Gena Hamshaw

Ingredients

• 1 cup dry white or red quinoa (180g)
• 1 large bunch curly kale, stemmed and chopped  (you'll want 6-8 cups chopped kale for the bowls)
• 1 batch marinated beets (5-6 cups)
• 1 batch roasted chickpeas (1 1/2 cups)
• 1 batch orange tahini dressing (3/4 cup / 180ml)

Instructions

• Place the quinoa in a fine-mesh sieve and rinse under cold running water for about 30 seconds. Transfer the rinsed quinoa to a medium pot and add the water and salt. Bring to a boil over medium- high heat. Cover the pot, turn the heat to low, and simmer until all the water has been absorbed, about 13 minutes. Remove the quinoa from the heat and allow it to sit for 5 minutes. Uncover the pot and fluff the quinoa gently with a fork. Allow the quinoa to cool to room temperature. 
• Divide the chopped kale into 4 bowls or storage containers, if meal prepping. Top with one quarter (each) of the cooked quinoa, Marinated Beets, and Crispy Roasted Chickpeas. If storing the bowls for the week ahead, pour 3 tablespoons of dressing into small storage containers and dress the bowls directly before enjoying.
• If serving right away, top each bowl with 3 tablespoons of Orange Tahini Dressing and enjoy. 

I know that I’ve mentioned this before, but so many of my nutrition clients struggle more with lunch than with any other meal.

I get it. On some days I’m so focused on clients and notes that I find it hard to make time for a bathroom break, let alone a proper midday meal.

Still, I feel more focused and energized, not to mention happier and significantly less cranky, when I have a great lunch. Not merely a lunch that sates my hunger, but one that’s also a pleasure to eat.

Here’s to making lunchtime count. If that’s your intention for yourself, too, then I hope the quinoa beet bowls will help.

xo

The post Quinoa Beet Bowls appeared first on The Full Helping.

This is my go-to recipe for marinated beets. The beets are sweet and tangy, made with a simple vinaigrette. They’re a perfect component for adding to grain bowls or salads, and they also make a nice side dish.

Memorial Day weekend came and went, and June is only a few days away. We’re now officially entering picnic season.

In my mind, picnic season doesn’t only describe literal picnics, though those are certainly a summertime delight.

Picnic season is also a time of year for hodgepodge meals. You know the kind: lunches and suppers made up of cold grain or bean salads, maybe leftover slaws or salads, or some pickled or marinated things. With good toast or pita to scoop it all up.

Picnic meals can be a little random, but that’s sort of what makes them lovable: it’s the freewheeling, easygoing energy of summer, served up on the table.

These marinated beets are a perfect component for picnic meals. And if that’s not how you intend to enjoy them, you’ll probably be able to find plenty of other uses for them.

The marinated beets are very simple to make, and they’re perfect for meal prepping.

The Vegan Week

Embrace the joy of eating homemade food every day with the hearty and wholesome recipes in The Vegan Week.

Whether you have three, two, or even just one hour of time to spare, The Vegan Week will show you how to batch cook varied, colorful, and comforting dishes over the weekend.

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What are marinated beets?

Marinated beets are just what they sound like: cooked beets that have been marinated for flavor.

The marinade is variable, of course. I use olive oil, red or white wine vinegar, Dijon mustard, and salt. In the recipe card, I offer a few flavor variation options.

How should I cook the beets?

Beets can be steamed, roasted, or prepared in a pressure cooker. But my favorite cooking method is to make simple, oven roasted beets.

Roasting beets in the oven creates beets that are exceptionally tender and sweet. If you foil-wrap the beets when you roast them, you’ll also find that oven roasting is incredibly easy!

Roasting beets in foil will allow you to slip off their skins under cold, running water after cooking. No messy peeling required.

In effect, it’s a way of steaming beets without using boiling water.

I recommend oven roasting your beets prior to making this marinated beet recipe. However, you can also peel and steam the beets on the stovetop, if you prefer.

You can also boil them or make them in a pressure cooker.

How to prepare marinated beets

Marinated beets are the epitome of a humble recipe with big returns. So much texture and flavor, so little effort. Here are the steps.

Step 1: Cook your beets

I recommend oven-roasting the beets in foil.

Step 2: Remove the skins

Slip off the beet skins under cold, running water. This will give them a smooth, pleasant texture.

Step 3: Transfer to a storage container with a tight-fitting lid

I find it easiest to prepare the marinated beets right in the storage container that I’ll use to store them.

Step 4: Add dressing

The dressing, or marinade, here is so simple: just olive oil, white or red wine vinegar, Dijon mustard, and salt. Plus freshly ground black pepper to taste.

Step 5: Shake!

Once you’ve added the marinade, or dressing, to the beets, simply cover the storage container. (This is why it’s important to use a container with a tight-fitting lid.)

Give the container a good shake, and the marinade will distribute evenly over the beets.

Step 6: Marinate and store

The beets should be marinated for at least 8 hours, or overnight, before you eat them. A full 24 hours of marinating will make them extra flavorful.

However, you can certainly marinate and store them longer. The marinated beets can be stored in their airtight container for up to 5 days in the fridge, total.

What to do with marinated beets

Adding a big scoop of these beets to your next vegan lunch bowl is never a bad idea.

Throwing them into a big, summery salad for extra texture and flavor is also a good bet.

I love creating an easy pita pocket with the beets, some chopped avocado, chickpeas or white beans, and a big handful of peppery arugula.

You can also create a stellar crostini or toast situation with a layer of cashew cheese, topped with marinated beets.

The beets even make a nice addition to cold pasta salads (speaking of picnic season).

Or, you can just scoop up the beets with some toast points or crackers, as a nice little snack. No need to be fancy about it.

What type of beets should I use?

You can use red, golden, Chioggia (striped), or baby beets to make this recipe. I usually use red or golden.

Can marinated beets be frozen?

Technically, you can freeze the marinated beets, yes.

In spite of the fact that I freeze nearly everything, I don’t love the texture of defrosted beets. They can become a little waterlogged.

So this isn’t a recipe I’d plan to freeze. Honestly, though, if you have to choose between letting the beets go to waste and freezing some, I’d recommend taking a chance on freezing. If you stuff the beets into a pita, or something like that, you’ll hardly notice if they’re a little mushy.

Additions and variations

My favorite spin on this recipe is to add fresh, chopped chives or herbs to the roasted beets.

In fact, the inspiration for the recipe was Amanda Hesser’s excellent recipe for beets and herbs salad on the Food52 site.

Sometimes I enjoy the marinated beets in a state of ultra-simplicity. When I feel like adding fresh herbs, it’s usually chopped chives or dill. Parsley and tarragon can be nice, too.

To give the beets some crunch, try adding chopped, roasted pistachios, toasted pine nuts, or another roasted, chopped nut. Cashew Parmesan cheese can be a very nice addition, too.

Finally, you can add a surprising amount of flavor variety and character to the beets by switching up the type of vinegar or acid that you use in the dressing. I’ve tried:

• Freshly squeezed lemon juice
• Raspberry vinegar
• Balsamic vinegar
• White balsamic vinegar
• Sherry vinegar
• Apple cider vinegar
• Champagne vinegar
• Fig vinegar

I like bright, fruity, and sharp vinegars for the marinated beets: think champagne, white wine, or raspberry.

Balsamic vinegar is my vinegar of choice nearly all the time, but here, its sweetness doesn’t feel entirely balanced with the sweetness of the beets themselves.

Still, this is really just a question of what tastes good to you. Have fun, experiment, and continue to enjoy this simple recipe again and again.

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Marinated beets

This is my go-to recipe for marinated beets. The beets are sweet and tangy, made with a simple vinaigrette. They’re a perfect component for adding to grain bowls or salads, and they also make a nice side dish.

Course side, Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword beets, meal prep, side dish

Prep Time 10 minutes minutes

Marinating time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 4 cups

Author Gena Hamshaw

Ingredients

• 5-6 cups simple oven roasted beets (1 batch)
• 2 tablespoons olive oil
• 1 1/2 tablespoons white or red wine vinegar
• 1 teaspoon Dijon mustard
• 1/4 teaspoon fine salt
• Freshly ground black pepper to taste
• Chopped herbs of choice (optional, to taste)

Instructions

• Cut the beets into pieces that are about 1-inch/2.5cm large, or bite-sized. 
• Place the beets into a glass storage container with a tight-fitting lid. Whisk together the oli, vinegar, mustard, and salt. Pour the dressing over the beets. Cover the storage container and gently shake it to disperse the dressing and coat the beets. Taste the beets and adjust the vinegar, mustard, salt and pepper to your liking.
• Cover and transfer the beets to the oven and allow them to marinate overnight (at least 8-12 hours). Marinated beets will keep for an additional 4 days in an airtight container in the fridge.

Notes

Inspired by Amanda Hesser’s beets and herbs salad for Food52.

I’m definitely feeling into the warmth and sense of possibility that comes along with summer right now.

Here’s to many outdoor meals and colorful spreads of food. I hope these simple beets will find their way into some of your warm weather dining. Enjoy!

xo

The post Marinated Beets appeared first on The Full Helping.

Roasted beets are one of my favorite vegetables to meal prep. This is my go-to method and simple recipe for roasting beets in the oven—and there’s no peeling required.

“I love beets so much,” a friend of mine recently said to me over a beet appetizer that we were splitting at a restaurant. “But they seem like such a pain to make.”

I could understand why she said it.

My first few experiments with cooking beets were sort of disastrous.

First I tried steaming them, without realizing how much steaming would be necessary to tenderize something as firm as a beet.

Then I tried roasting. Peeling, then roasting. The peeling itself was considerably trickier than I thought—my fingers kept slipping, and I even nicked a knuckle—and it took longer than expected.

Fifteen or twenty minutes later, with crimson hands, I put the beets into the oven. The resulting roasted beets were good, but they actually weren’t as tender as I’d hoped they’d be.

It felt like a lot of work for not a lot of payoff.

Then I learned how to roast beets in the oven wrapped in foil, and everything changed.

Roasted beets in foil

Why is making roasted beets in foil such a game changer?

Basically, wrapping the beets in foil locks in some moisture as they cook. This moisture helps the beets to become especially sweet and tender.

It also has the effect of making it easy to slip the skins off of the beets after they roast.

Perfectly sweet, tender beets + no laborious peeling = a major win, at least in my book.

There’s more. This method of roasting beets in the oven minimizes the need for added oil or added seasoning.

Essentially, you can season the beets to your liking after you roast them. Tomorrow, I’ll share the marinated beet recipe that I nearly always prepare with my batch of roasted beets.

But if all you’re looking for are tender, fully cooked beets, with no added frills, you’ll have them. You can season them further, or you can allow their simple, sweet flavor to shine brightly.

How to make oven roasted beets (without peeling)

This is my favorite way of preparing roasted beets because it’s so wonderfully simple. Here are the steps.

Step 1: trim your beets

You don’t have to peel your beets, but I do recommend trimming them: just the tops and (if they have them) long tips at the bottom.

You can save the beet greens for sautéing as a side dish, adding to pasta, etc.

Step 2: lightly coat the beets in oil & wrap them up

Time to get wrapping!

Place each trimmed beet on a piece of foil that’s big enough to wrap the beet up.

Then, rub the beet lightly with a little olive or avocado oil; you don’t need much, just a small coating. This will help the skins to slip off, ultimately, after roasting.

If easier, you can use a spritz of olive or avocado oil spray.

Then, use the piece of foil to wrap the beet tightly. I usually twist at the top, to create a little seal of sorts.

Step 3: roast

You’ll now roast the beets in a pre-heated 400°F / 200°C oven for 45-60 minutes, or until you can unwrap the beets and pierce them quite easily with a fork or knife.

Small beets may only need 40 minutes of roasting, while very large beets might need about 75 minutes.

Step 4: cool

Just remove the beets from the oven and let them sit for 15-20 minutes, or until they’re cool enough to handle. Cold water will be involved in the next step, so it’s OK if they remain quite warm.

Step 5: slip the skins off under cold, running water

Here’s the fun part: peeling with no hassle.

Remove each beet from its foil wrapper, and, while holding the beet under cold, running water, slip the skin off.

This should happen pretty effortlessly. If you find that a piece of skin is stuck stubbornly to the beet, use a little more force or resort to the vegetable peeler for a moment. (I rarely need to.)

Step 6: dry and store

Now, you can pat the beets dry and store them. Sometimes I store them whole, and at other times, I cut them into pieces prior to storing. Either option is fine.

Cooked beets will keep for up to 5 days in an airtight container in the fridge.

I think that they’re an especially nice vegetable to meal prep. You can make this recipe on a Sunday (it’s pretty generous, using a whole two bunches of beets) and enjoy the root veggies all week long.

The Vegan Week

Embrace the joy of eating homemade food every day with the hearty and wholesome recipes in The Vegan Week.

Whether you have three, two, or even just one hour of time to spare, The Vegan Week will show you how to batch cook varied, colorful, and comforting dishes over the weekend.

Buy The Vegan Week

Does it matter what color beets I use?

Nope. The recipe can work with different beet varieties.

I’ve used this method of preparing roasted beets with golden, red, and chiogga beets, and it works well each time.

If you use baby beets, you may need to cut the roasting time in half, but the recipe will work the same way.

What should I do with my oven roasted beets?

Oh gosh, there are so many great uses for beets once they’re cooked.

I often add beets to random lunch bowls and meal sized salads. They even make a fun (and colorful) addition to pasta.

Otherwise, here are some recipes that you can use the beets in:

• Tahini beet dressing
• Lentil beet salad
• Creamy roasted beet hummus
• Carrot beet farro salad
• Creamy beet kale fusilli
• Maple mustard kale, quinoa, and toasted pecan salad
• Vegan chocolate beet cake

Yep, chocolate beet cake. It’s delicious, and it’s a great reason to make these simple oven roasted beets just as soon as you can.

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Simple Oven Roasted Beets (No Peeling Required!)

Roasted beets are one of my favorite vegetables to meal prep. This is my go-to method and simple recipe for roasting beets in the oven—and there's no peeling required.

Course side

Diet Gluten Free, Vegan, Vegetarian

Keyword beets, how to, meal prep, roasting, root vegetables

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 5 minutes minutes

Servings 4 cups

Author Gena Hamshaw

Equipment

• baking sheet

Ingredients

• 2 bunches red, yellow, or Chioggia beets (about 3 pounds/1.4kg)
• Olive or avocado oil

Instructions

• Scrub and trim your beets.
• Preheat your oven to 400°F / 200°C.
• Rub the beets in olive oil, then wrap each beet tightly in foil. Transfer the wrapped beets to the prepared baking sheet and roast until completely tender when pierced with a knife,45 to 60 minutes. Allow to stand at room temperature until cool enough to handle, 15 to 20 minutes.
• Run the cooled beets under cold running water while you slip off their skins. Pat the beets dry.
• Leave the roasted beets whole until use, or chop, slice, or prepare as desired. Cooked beets will keep for up to 5 days in an airtight container in the fridge.

Where I live, beets are available year round. But their peak season in the Northeast is all through summer and into late fall.

In other words, it’s a wonderful time to experience the the sweetness and tender texture of roasted beets.

Hope this post, no matter how simple, makes you feel excited (and maybe reassured) about preparing them.

xo

The post Simple Oven Roasted Beets (No Peeling Required!) appeared first on The Full Helping.

These crispy roasted chickpeas will add crunch, along with plant-powered nutrition, to your salads, bowls, pasta dishes, and more. They’re one of the most versatile and useful vegan proteins to batch cook, and they’re so easy to make!

The first chapter of The Vegan Week is titled simply, “proteins.”

Here’s what I have to say about the recipes in that chapter:

As a new vegan, I was quick to dismiss concerns about eating enough protein. In fact, I would roll my eyes when asked the question that all vegans dread: “Where do you get your protein?”

Then I became a dietitian. As I deepened my education and training, I was forced to reevaluate some of my previous assumptions about plant-based nutrition, including my blasé attitude toward sourcing protein.

Yes, vegans can obtain all the protein they need from plant-based foods. But doing so isn’t necessarily effortless, especially if you’re new to meatless cooking. For this reason, I’ve learned to make plant proteins the backbone of my meals.

This chapter features homemade, everyday vegan proteins, which have been created with my favorite high-protein plant-based foods: legumes, soy foods, and seitan. If you bookmark any chapter in the book, let it be this one.

The Vegan Week

Embrace the joy of eating homemade food every day with the hearty and wholesome recipes in The Vegan Week.

Whether you have three, two, or even just one hour of time to spare, The Vegan Week will show you how to batch cook varied, colorful, and comforting dishes over the weekend.

Buy The Vegan Week

I feel as strongly about those words now as I did when I wrote them a few years ago.

As a result, I’ve put more effort into sharing simple vegan proteins on my blog this year.

I think it’s about time that I shared my favorite, crispy roasted chickpeas.

What are roasted chickpeas?

You probably have a sense of what chickpeas, also known as garbanzo beans, are.

What are roasted chickpeas? Why bother roasting them in the first place?

Roasted chickpeas are cooked chickpeas that have been seasoned and roasted in the oven.

Why? Because roasting helps to impart both flavor and an irresistable crunch.

If you open a can of chickpeas, or you cook dry chickpeas from scratch, you’ll have tender beans on your hands.

Depending on what brand of canned or dry chickpeas you use, the chickpeas have a texture that’s quite creamy indeed.

A lot of the time, I like chickpeas that are plump and creamy-textured; they make awesome hummus, in particular.

The rest of the time, I crave crunch. Croutons can scratch that itch, but so can crispy roasted chickpeas. And the chickpeas have some unique health benefits to offer.

Chickpea nutrition

Here’s a sampling of the nutrients that you’ll get from a serving of chickpeas:

• Dietary fiber, which contributes to satiety after meals and is associated with digestive health.
• Protein, also associated with satiety, as well as immune function and maintenance of healthy muscle mass.
• Iron, which is important for energy and immunity. There’s about 10% of the RDA in a half-cup serving of cooked chickpeas.
• Folate, which plays an important role in red blood cell production and healthy fetal development in pregnancy.
• Zinc, a nutrient that’s important for strong immune function.
• Complex carbohydrates, a source of energy and fuel for our busy lives.

For more on the nutrition of chickpeas, as well as a roundup of some of my all-time favorite chickpea recipes, you can check out this post!

How to make crispy roasted chickpeas

If you’re worried that roasted chickpeas will be a lot of work—far more work than opening up a can—don’t be! They’re actually very easy to make.

Step 1: Drain and rinse your chickpeas

I use canned beans at home. So when I say “drain and rinse,” I’m talking about the process that I undertake each time I work with beans: open a can, drain the beans in a small colander, rinse them under water.

If you like to cook your beans from scratch, you can drain your batch in a bigger colander, then proceed.

Step 2: Pat your chickpeas dry

This step is important! The more dry your beans are, the more easily the oil they roast with will coat them.

That oil contributes greatly to a crispy texture.

In this step, you’ll transfer the drained and rinsed chickpeas to a rimmed baking sheet. Use tea towels, kitchen cloths, or paper towels to pat them dry—as dry as you possibly can.

Be sure that there’s no liquid remaining on the baking sheet once you’re done drying the chickpeas off. If you see some water on the sheet, just wipe it clean with your towel or cloth. 

Step 3: Season the chickpeas

The recipe I’m sharing today is for my standard roasted chickpeas.

No frills or fuss: just crispy, slightly salty and peppery chickpeas that will add crunch (and joy) to your plates and bowls.

I do like to use onion salt and garlic powder on my chickpeas. They add some depth of flavor but are as easy to use as standard salt and pepper!

You can substitute a mix of fine salt and onion powder for onion salt, or you can simply use fine salt. Whatever you’ve got.

In addition, you can take the recipe a step further and add other seasonings to the roasted chickpeas.

• Curry powder
• Nutritional yeast
• Cashew parmesan cheese
• Smoked paprika
• Turmeric
• Italian seasoning
• Rosemary
• Cayenne pepper

The above are just a few of the seasonings and spices that you might try.

I recommend trying the crispy roasted chickpea base recipe once, then gradually experimenting with other additions. Figure out what you like, and keep trying new flavor varieties.

Step 4: Roast the chickpeas

Once you’ve seasoned the chickpeas well, it’s time to roast them: 25-35 minutes in a 400°F/200°C oven.

You’ll know the chickpeas are ready when they’re a deep golden brown and very crispy.

Stir the chickpeas once on the sheet halfway through baking, just to ensure that they crisp up evenly.

Step 5: Store the chickpeas

Storing the chickpeas is pretty straightforward. They’ll keep in an airtight container (I usually use a mason jar) for 3 days at room temperature or 5 days in the fridge.

The roasted chickpeas will retain their crispy texture more if you store them at room temperature. No matter what, though, you can re-crisp them before serving.

Do do that, transfer them back to a baking sheet. Reheat them in a 300°F / 150°C oven for about 15 minutes.

Tips & tricks of the trade

Basically, I think there are three tips that really help to make the roasted chickpeas especially crispy.

Tip #1: Pat the chickpeas very dry

The more water you can remove from the chickpeas, the more they’ll crisp up in the oven. Have a heavy hand when patting with your kitchen cloth or paper towel.

Tip #2: Just enough oil

Oil (I use avocado oil) will help the chickpeas to take on that delightfully crispy texture. Too much oil will have the effect of frying them, and they might become greasy.

I find that about 1 1/2 tablespoons for the batch of crispy roasted chickpeas is perfect.

Tip #3: Don’t line your baking sheet

I often line my baking sheets with foil or parchment to help make cleanup easy and prevent sticking.

In the case of this recipe, however, a lined baking sheet will detract from crispy texture.

I recommend using an unlined baking sheet here. A nonstick sheet is great for painless cleanup after cooking, but aluminum or steel will work, too.

What should I do with my crispy roasted chickpeas?

Oh, there are so many possibilities!

I have some recipes on this blog that specifically call for roasted chickpeas. Here’s a sampling:

• Fattoush-style “nachos” with za’atar roasted chickpeas
• Carrot, turmeric, and ginger soup with cumin-roasted chickpeas
• Quinoa chickpea Caesar salad
• Tandoori-spiced sweet potatoes & chickpeas
• Almonds, roasted chickpeas, and raisins (a favorite snack!)
• Quinoa with roasted tomatoes & chickpeas
• Red lentil butternut soup with kale & roasted chickpeas
• Farro salad with balsamic roasted cauliflower & roasted chickpeas
• Soba noodle, roasted broccoli, and spicy chickpea bowl
• Soft tortillas with creamy kale and toasted chickpeas

But the options don’t end there.

You can transfer your crispy little legumes to a storage container and just snack on them, one handful at a time.

You can also:

• Use crispy roasted chickpeas to top a simple pasta dish
• Add them to pretty much any salad
• Use them in any recipe that calls for croutons (not that I don’t love a crouton, but variety is good)
• Add a small handful to the top of a warm bowl of soup
• Use them as a topping on savory oatmeal

I’m sure there are lots of uses that I’m forgetting—and maybe you can share one or two of yours in the comments—but that’s a good starting point.

In any case, I hope you’ll find lots of things to do with these crispy bits of goodness.

Here’s the recipe.

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Crispy Roasted Chickpeas

These crispy roasted chickpeas will add crunch, along with plant-powered nutrition, to your salads, bowls, pasta dishes, and more. They're one of the most versatile and useful vegan proteins to batch cook, and they're so easy to make!

Course side, Snack

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword chickpeas, roasting, side dish, snacks

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 1.5 cups

Author Gena Hamshaw

Equipment

• medium baking sheet

Ingredients

• 1 1/2 cups cooked chickpeas (240g, or one 15-ounce/425g can)
• 1 1/2 tablespoons avocado oil
• 1/2 teaspoon onion salt (substitute 1/2 teaspoon fine salt + 1/4 teaspoon onion powder, or simply substitute 1/2 teaspoon fine salt)
• 1/4 teaspoon garlic powder
• Freshly ground black pepper

Instructions

• Preheat your oven to 400°F/200°C.
• Rinse the chickpeas in a small colander or through a sieve. Drain them well. 
• Transfer the chickpeas to a rimmed baking sheet and use tea towels or paper towels to roll them around and pat them as dry as you possibly can. The more dry the chickpeas become, the crispier they'll be. Make sure there's no extra liquid left on the baking sheet once you're done drying the beans; if you see any, use the towels to wipe it off. 
• Drizzle the chickpeas with the oil and use your hands or a spoon to coat them evenly. Sprinkle them with the onion salt, garlic powder, and a few turns of black pepper. Mix again. 
• Transfer the baking sheet to the oven. Roast the chickpeas, stirring them once halfway through cooking, until they're a deep golden brown and very crispy, 25 to 35 minutes.
• Serve right away, or meal prep for the week by transferring the chickpeas to a single airtight container. Store for 3 days at room temperature (to retain more crispness) or 5 days in the fridge. Enjoy at room temperature or reheat them in a 300°F/150°C oven for about 15 minutes.

By the way, the crispy roasted chickpeas are an excellent component to meal prep. Having one batch of them on hand can enhance and complete a few of your weekly meals, whatever those meals may be.

Really and truly, there’s nothing like a versatile, simple vegan protein.

I know this recipe is a little basic, but there’s something to be said for basics—and I hope this one will be good to you.

xo

The post My Favorite Crispy Roasted Chickpeas appeared first on The Full Helping.

This orange tahini dressing is equal parts tangy and sweet! It adds wonderful brightness to salads, bowls, slaws, and roasted vegetables.

Here’s the plan: I’ll keep posting tahini dressing recipes in spite of the fact that a good many live on this blog already.

You’ll tell me if get tired of seeing them. Deal?

Seriously, though: I know that I create a lot of these. But each time I take a new approach to making tahini dressing, I have renewed appreciation for this versatile, wholesome condiment.

It’s hard not to keep sharing.

A month (or so) ago, we were in that late March/early April period of vacillation between springtime warmth and drizzly days in the upper forties that were bone-chilling in their dampness.

It was like a good time for soup. And pasta. And foods that could somehow evoke sunshine.

Such as a vibrantly citrusy dressing for salads and bowls.

Orange tahini dressing ingredients

This dressing is what it says it is, and the ingredients are exactly what you’d expect them to be.

Orange juice & zest

Orange juice and zest are the star of this otherwise straightforward dressing.

You’ll need about one large navel orange for the recipe, which calls for 1/4 cup of juice and a teaspoon of zest.

Zest the orange first, then cut it in half and squeeze the juice out. I like to do this into a small, liquid measuring cup with a small, fine-mesh sieve positioned over it.

Tahini

Use your favorite tahini for the orange tahini dressing. I tend to prefer brands of tahini that have a more pourable texture; my favorite is from Seed & Mill.

Vinegar

I use a mix of apple cider and white wine vinegar to make the dressing. You could use all one or all the other, but I like how the two work together.

Dijon mustard

Dijon mustard adds just a hint of acid and spice to the dressing.

Maple syrup

I like to add a little maple syrup or blend pitted dates into dressings in order to balance sweetness with acidity and saltiness.

This dressing is no exception, in spite of the fact that orange juice adds a touch of sweetness on its own. I recommend 1-2 teaspoons maple or agave syrup; adjust this to fit your taste.

In place of the maple syrup, you can also use 1 pitted date for sweetness. If you do this, you’ll need to prepare the dressing in a blender, rather than by whisking.

Salt

No dressing is complete without salt, this one included!

Seasonings (choose your own adventure!)

I’ve made the dressing a few times with only the ingredients listed above.

I’ve also made it with the addition of a half teaspoon curry powder or ground ginger. You can also use a teaspoon of minced, fresh ginger.

Other seasonings or aromatics that would work here:

• A clove of minced, fresh garlic
• A pinch of cinnamon
• Half a teaspoon of ground turmeric
• A few tablespoons of chopped, fresh chives (stir these in after you whisk together the dressing)
• 1-2 tablespoons of minced, fresh shallot (stir this in after you whisk together the dressing)

So far, adding curry is my favorite addition, but you’ll figure out what you love.

Do I need to use fresh orange juice?

Fresh orange juice isn’t entirely necessary to make the orange tahini dressing, but I think that it makes the flavor more vibrant.

I also think that freshly squeezed orange juice has more depth of sweetness.

If you’re in a pinch and don’t have a fresh orange on hand, but you do have store-bought orange juice, don’t worry about it. Use that juice and simply omit the zest.

How to make orange tahini dressing

This is a simple dressing to prepare: no blender or food processor necessary!

First, you’ll whisk together the tahini, apple cider vinegar, white wine vinegar, mustard, salt, and orange zest till smooth. 

This mixture will be very thick. Now it’s time to thin it out with orange juice. Add the juice in a thin stream, whisking as you go.

If the dressing is too thick, add a splash of extra orange juice or water, remembering that it’ll thicken up in the fridge as you store it.

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Buy The Vegan Week

Meal prep & storage

Speaking of storage, the orange tahini dressing can be stored in an airtight container in the fridge for up to 5 days.

It can also be frozen for up to 6 weeks.

How to use orange tahini dressing

I can imagine adding this dressing to so many fresh salads and vegetable dishes. Here’s a list of the ones that come immediately to mind:

• Teriyaki tofu noodle bowls
• Roasted butternut squash salad with quinoa, grapes, and Brussels sprouts
• Farro breakfast salad with sweet potatoes & apples
• Lentil tahini sweet potato salad
• Vegan harvest bowls with tempeh & roasted root vegetables
• Carrot chickpea couscous salad
• Breakfast macro bowls
• Vegan farro bowl
• Citrusy sweet potato bulgur salad
• Perfect winter chopped salad

It doesn’t stop there: you can use the dressing to dress up sautéed or fresh greens, to drizzle over roasted vegetables, or as a dip.

I can also vouch for how good it is as a sauce for warm, freshly baked sweet potato halves.

Without further ado, the recipe.

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Sweet & Tangy Orange Tahini Dressing

This orange tahini dressing is equal parts tangy and sweet! It adds wonderful brightness to salads, bowls, slaws, and roasted vegetables.

Course dressing, sauce

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword dressing, orange, quick and easy, sauce, tahini

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 4 servings

Author Gena Hamshaw

Equipment

• small whisk

Ingredients

• 1 large navel orange
• 4 tablespoons tahini (60g)
• 2 tablespoons apple cider vinegar
• 2 teaspoons white wine vinegar
• 1-2 teaspoons maple or agave syrup
• 1 teaspoon Dijon mushard
• 1/4 teaspoon fine sea salt
• 1/2 teaspoon curry powder or ground ginger (optional)

Instructions

• First, zest 1 tablespoon of orange zest from the orange. Then, place a small, fine-mesh sieve over a liquid measuring cup. Squeeze the orange, allowing the juice to be strained through the sieve. You'll need 1/4-1/3 cup orange juice for this recipe, but it doesn't hurt to reserve a little extra. Any additional juice can be drunk or stored for another use.
• Whisk together the tahini, apple cider vinegar, white wine vinegar, mustard, syrup, salt, and orange zest till smooth. If using any additional seasoning, add it now.
• Add the orange juice, whisking as you go. If the dressing is too thick, add a splash of extra orange juice (up to 1/3 cup/80ml total), until it has your desired consistency. Store the dressing in an airtight container in the fridge for up to 5 days.

Notes

Dressing makes 2/3-3/4 cup (160-180ml).

In a week or two, I’ll share a wonderful, make-ahead bowl that I’ve been enjoying the orange tahini dressing in and on.

For now, hope you enjoy this zippy, sunny sauce!

xo

The post Sweet & Tangy Orange Tahini Dressing appeared first on The Full Helping.

This vegan tortellini soup is so cozy and satisfying. Store-bought, plant-based tortellini makes it easy to prepare the soup in 30 minutes. The addition of beans, greens, and vegetables make the this one-pot meal as wholesome as it is comforting!

There are many plant-based product innovations that I’m happy to see in the world, yet don’t often use.

A bottle of vegan Caesar dressing, for example. I love the stuff, but I’m more than happy to make my own.

I could probably get excited about plant-based crab cakes or fish sticks, mostly as an excuse to eat vegan tartar sauce. But seafood was never really for me, so I’m not in a rush to try the vegan incarnation.

There are vegan meats that I love, but burgers, which are the focus of a lot of plant-based innovation, don’t top my list.

Tortellini, though?

Vegan tortellini is something I’m very happy exists, and I buy it regularly.

You can make this cozy vegan tortellini soup with the plant-based stuffed pastas that are available in stores these days.

The soup is filling, hearty, nutritious, and fast. What could be better?

The wisdom of semi-homemade meals

Just keeping it real here: I don’t actually make the vegan tortellini that goes into this soup.

I’d like to make my own tortellini at some point. Lately, though, recipes that are significantly easier than homemade pasta have been a challenge. So I’m taking some of my own advice and choosing a shortcut.

Week after week, I join my Telehealth appointments and assure clients that it’s not only OK, but actually very wise, to rely on tasty store-bought products if it’ll make preparing meals easier.

I encourage them to try some wholesome frozen dinners or breakfast burritos, to use plant-based deli slices or store-bought smoky tempeh strips in a sandwich, or to heat up some vegan meatballs.

Tofu feta and cashew cheese are great, as are other homemade vegan cheeses. But so are store-bought vegan cheese shreds, slices, and blocks, which seem to get better and better.

And while it’s lovely to go to the farmer’s market, pick up whatever’s in season, and turn it into a meal, it’s also very smart to keep bags of frozen veggies in the freezer.

I can’t tell you how often I’ve defrosted broccoli florets or green beans in the microwave, added a pat of vegan butter and a pinch of salt, and called it a day when no other type of vegetable preparation seemed feasible.

In other words, short cuts are good. They signal a willingness to accept life the way it is and make smart choices within that reality.

Vegan tortellini is a short cut that I’m happy and very willing to take. Stuffed pasta is one of my favorite things, and I’m so happy that plant-based options now exist.

Vegan tortellini isn’t an inexpensive shortcut. So I combine it with other, less spendy ingredients in this vegan tortellini soup recipe: beans, canned tomatoes, and vegetables.

What’s your favorite vegan tortellini?

I love the Kite Hill brand, which can be found in stores across the US.

When it comes to stuffed pasta in general, I’m also a big fan of vegan ravioli from Eat Nice, Amy’s (that comes as a frozen dinner), SoyBoy, and the Wegmans plant-based ravioli.

I’m less familiar with options abroad. One vegan tortellini that I know is available in Germany and Denmark—and possibly other countries in the EU—is the KoRo organic pumpkin and apple tortelloni.

How to make vegan tortellini soup

Stuffed pasta. Tomatoes. Beans. Kale.

I love the ingredients here, so the soup is a very easy win for me.

What makes it even better is the fact that it’s quick, easy, one-pot meal. Here’s how to prepare it.

Step 1: Sauté veggies

A standard soup-starting step, not to mention a starter step for many recipes! You’ll sauté onion, celery, and carrot in olive oil, until the vegetables are tender and the onion is translucent.

Step 2: Add garlic and tomato paste

Garlic and tomato paste help to build depth of flavor in this humble soup. You’ll sauté them for about a minute with the vegetables already in the pot.

Step 3: Add (almost) everything else

Time to put almost everything else in the pot!

This includes:

• beans (I like to use red kidney beans, but cannellini and navy beans are also nice)
• tortellini
• broth
• Italian seasoning (or a mix of dried herbs that fit the flavor profile)
• chopped kale

That’s it. This soup only needs to simmer for 15 minutes total after you bring it to a boil and reduce the heat to low. As a result, you can add the ingredients all at the same time, without worrying about overcooking any one of them

Step 4: Stir in some vegan parmesan cheese or cashew cream, if you like

I usually do like, though neither addition is essential.

A swirl of all-purpose cashew cream will make the tortellini soup every so slightly creamy, which can be a nice thing. Especially if you’re in the mood for extra comfort and coziness.

Vegan parmesan cheese, on the other hand, will lend a touch of saltiness and umami, savory flavor, just like regular parmesan cheese would.

In the spirit of convenience and shortcuts, there are store-bought alternatives to both of these extras.

Coconut cream or unsweetened vegan creamer will work in place of cashew cream.

If you don’t feel like making the parmesan yourself, then you could certainly use any one of the vegan parmesan cheeses that’s on the market these days.

Other nice toppings: toasted croutons, toasted seeds, roasted chickpeas.

Can the soup be made gluten-free?

Yes, it can be. There are a few options.

Gluten-free and vegan tortellini is a bit tricky to find. But the Taste Republic brand does make a vegan + GF tortellini that ships to the lower 48 states of the US and is available in some Whole Foods Markets.

If you’re gluten-free but not vegan, there are more gluten-free tortellini or ravioli options that do contain dairy, such as Maninis.

Also, this soup can absolutely be prepared with regular pasta, rather than stuffed pasta! A medium pasta shape, such as orecchiette or conchiglie, will work really well.

In this case, I guess it’s probably most accurate to call the soup minestrone, rather than tortellini soup. But that’s not a bad thing, after all. Minestrone is one of the nicest comfort soups I can think of.

How long will soup leftovers last?

Once prepared, the tortellini soup will keep for up to 5 days in an airtight container in the fridge.

It can also be frozen for up to 6 weeks.

The Vegan Week

Embrace the joy of eating homemade food every day with the hearty and wholesome recipes in The Vegan Week.

Whether you have three, two, or even just one hour of time to spare, The Vegan Week will show you how to batch cook varied, colorful, and comforting dishes over the weekend.

Buy The Vegan Week

More hearty, one-pot soups

Yes, the timing of this post is a little funny. Spring has sprung, and everywhere I turn, I see recipes for summery fare.

In the meantime, I’m singing the praises of a great big pot of warm soup.

Honestly, though I can eat soup or some other type of one-pot meal happily in any season. Especially if pasta is involved.

If this post has you excited for dinnertime, here are some more options that you might love:

• Lentil tomato pasta stew
• Vegan potato corn chowder
• Oh-so-simple tomato bread soup
• Creamy roasted garlic chickpea soup
• Red curry dumpling soup with kimchi
• Creamy vegan kale white bean soup
• Tomato orzo soup with kale
• Hearty vegan French lentil soup
• Cream of broccoli quinoa soup
• Vegan pasta e fagiole soup

And here’s the recipe that’s been feeding me well through a busy season.

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Cozy Vegan Tortellini Soup

This vegan tortellini soup is so cozy and satisfying. Store-bought, plant-based tortellini makes it easy to prepare the soup in 30 minutes. The addition of beans, greens, and vegetables make the this one-pot meal as wholesome as it is comforting!

Course main, Main Course, Soup, stew

Cuisine Italian, Mediterranean

Diet Low Lactose, Vegan, Vegetarian

Keyword beans, comfort food, meal prep, one-pot, pasta, soup, stew

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings 6 servings

Author Gena Hamshaw

Equipment

• Pot or dutch oven

Ingredients

• 1 1/2 tablespoons olive oil
• 1 white or yellow onion, chopped
• 3 carrots, trimmed, peeled or scrubbed, and chopped
• 2 stalks celery, chopped
• 4 cloves garlic, minced
• 2 tablespoons tomato paste
• 28 ounces diced or crushed tomatoes, with their juices (1 28-ounce / 800g can)
• 1 1/2 cups cooked kidney or cannellini beans (240g, or one 15-ounce / 425g can, drained and rinsed)
• 2 1/2 cups vegan tortellini (one 9-ounce/255g package; substitute 1 1/2 cups of a small or medium pasta shape of choice)
• 3 1/2 cups vegetable broth (830ml)
• 2 teaspoons Italian seasoning (substitute 1 teaspoon dried oregano, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried rosemary)
• 1 small bunch curly or lacinato kale, stemmed and torn into small pieces (about 4 cups/60g after preparation)
• 2 tablespoons cashew parmesan cheese (plus extra for topping individual portions)
• 1/4 cup all-purpose cashew cream (60ml; optional)

Instructions

• Heat the oil in a large, heavy bottomed pot over medium heat. When the oil is shimmering, add the onion, carrots, and celery. Sauté the vegetables for 5-7 minutes, stirring occasionally, or until the onion is soft and translucent. Add the garlic and tomato paste. Continue cooking, stirring constantly, for 1 more minute, or until the garlic is fragrant. 
• Add the diced tomatoes, beans, tortellini, broth, Italian seasoning, and kale to the pot. Bring the mixture to a boil. Reduce the heat to low, cover, and simmer for 15 minutes.
• Uncover the soup. Stir in the cashew parmesan cheese. If you'd like a slightly creamy consistency, stir in the cashew cream. Serve, topped with extra parmesan if desired.

Hoping that this easy meal finds its way onto your table on a night when you need both comfort and ease.

It’s lovely with lots of different side dishes: a simple kale salad, Greek salad, or another green salad; roasted or sautéed broccoli rabe or broccolini, grilled zucchini, etc.

Some focaccia, ciabatta, or toast can be really nice for dipping, too.

No matter what accompaniments you choose, enjoy!

xo

The post Cozy Vegan Tortellini Soup appeared first on The Full Helping.

These stuffed dates with vegan ricotta cheese are sweet, savory, and completely irresistable! A finishing drizzle of herb-infused agave syrup takes their flavor to new heights. The dates are perfect hors d’oeuvres for entertaining, and they also make a great, plant-based snack.

I love Medjool dates so much that it’s often hard to see any reason for embellishing them. If you ask me, they’re one of the most perfect foods: nature’s candy!

Whenever I do incorporate dates into recipes, however, I’m reminded of how culinarily versatile they are.

I often add chopped Medjool dates to salads or grain salads. The add irresistable pockets of sweetness to my Israeli couscous and roasted cauliflower salad, for instance.

The soft texture of Medjool dates makes it easy to blend them up in sauces and dressings. I like turning them into a naturally sweetened, homemade date BBQ sauce.

Speaking of sauce, Medjool dates create the most perfect vegan salted caramel sauce I’ve ever made. There’s nothing better than drizzling it onto vegan vanilla ice cream!

While we’re on the topic of dessert, vegan sticky toffee pudding is one of my favorite desserts of all time, and dates are the key to its texture and flavor.

As you can see, these recipes that I’ve listed fall squarely into two categories: sweet and savory. The recipe that I’m sharing today, stuffed dates with vegan ricotta cheese, is both.

A sweet & salty delight

The dates in this recipe are themselves, of course, naturally and delightfully sweet. But the vegan cheese that gets stuffed into their centers—made from cashews and tofu—is salty and savory.

Even the toppings bridge the savory and sweet divide: they are chopped, salted, roasted pistachios and an herb-infused drizzle of agave syrup.

I’ve always loved sweet and salty combinations, and I think that these dates are a dream to eat.

I’m not the only person who gives them two enthusiastic thumbs up, though: I served the stuffed dates to friends a few months ago, in a late winter gathering. They were universally loved and disappeared almost immediately. I’m so glad to be (finally!) sharing the recipe.

What are stuffed dates?

What exactly does it mean to stuff a date?

It’s pretty simple, actually. Dates have seeds, which are often called pits. They’re not edible in their whole form.

Date pits can be used to make coffee, along with other purposes. But it’s customary for folks who are snacking on dates to remove the pits first; some dates are sold already pitted.

When you remove the pit from a whole date, there’s a convenient little pocket left in the date interior. This pocket can be “stuffed” with a filling of some sort.

I’ve made many iterations of sweet stuffed dates. Protein peanut butter stuffed dates—basically, plant protein powder and peanut butter, stuffed into the center of a chocolate-dipped date—are a favorite. They taste like snickers bars!

These savory vegan stuffed dates are stuffed with one of my favorite, homemade culinary staples: 10-minute vegan ricotta cheese.

Vegan cheese, please

Like many people, I found that the hardest food to transition away from when I became vegan was dairy cheese.

Store-bought plant-based cheeses have come quite a long way in the years since I became vegan. There are now so many options, some available in stores across the country, others local and artisanal.

Before such options existed, I learned how to make homemade cashew cheese.

Like goat cheese, my vegan cashew cheese is a bit tangy and salty, and nutritional yeast gives it some “cheesy” flavor.

That cashew cheese recipe gave way to other homemade vegan cheeses: melty vegan cashew mozzarella, vegan feta cheese, cashew parmesan, and cashew queso.

My 10-minute vegan ricotta cheese is a wonderful evolution of the original cashew cheese recipe. It has a similar flavor, but a slightly lighter texture.

It can be used in all of the same ways you might use ricotta—including stuffed dates.

Can I use store-bought vegan ricotta instead?

Yes, you can! I’m a fan of the Kite Hill brand ricotta myself.

What type of dates should I use for stuffed dates?

There are a number of types of date fruits. The dates that I recommend for this stuffed date recipe are Medjool dates.

Medjool dates can be ordered online or found in stores across the US. They have a very soft texture, and their signature sweetness is reminiscent of caramel.

Medjool dates are native to Morocco, but today, they’re also grown in countries across the Middle East, as well as in Africa and South Asia.

My favorite Medjool dates to snack on and use in recipes come from the Rancho Meladuco date farm in California.

Joan Smith began the date farm with four date trees that had been planted in her personal residence decades ago. Her dates are some of the most flavorful I’ve ever had, and they’re always fresh and sweet when they arrive to me.

For the stuffed date recipe, you can use your own favorite Medjool dates, either from a local shop or from a grower you love.

No matter what, however, I do recommend using Medjool dates, rather than another variety. They give these stuffed dates their sumptuousness and depth of flavor.

Herb-infused agave syrup

Homemade vegan ricotta and the dates themselves are centerpieces of this recipe. However, two toppings make the stuffed dates even more special.

The first is chopped, roasted pistachio nuts. You can buy salted and roasted or plain roasted, whichever you like. I like to buy pistachios with no shells, as it saves me the effort of removing the shells from them.

If pistachios aren’t for you, you could substitute another roasted and salted, chopped nut instead. Walnuts, almonds, and macadamia nuts would all work well.

If you have a tree nut allergy but can eat seeds, you could try toasted and salted, chopped pepitas as well.

The second topping was a first for me, something I’ve never tried before.

I was wondering if a drizzle of agave would be nice on top of the dates. The more I thought about it, the more I concluded that yes, it would be.

But I wanted to continue with the sweet and savory theme.

In the end, I decided to do an herb-infused agave syrup. And I’m so glad that I did.

The taste of herbs in the syrup is subtle, but it’s special, and it’s there. A little goes a long way, and leftover syrup can find its way onto vegan ricotta toast, savory oats, salads, baked sweet potato, and so much more.

How to make vegan stuffed dates

There are some to making these stuffed dates, but none of them are especially hard or time consuming. Here’s how to create the perfect party appetizer, one step at a time.

Step 1: Make the herb syrup

This is really as simple as bringing agave syrup and a bundle of herbs to a simmer for ten minutes, then allowing it to stand for another 20 minutes.

Strain the syrup, then either store it in the fridge for up to 1 week or move forward with the recipe.

Step 2: Remove the pits from your dates and chop up your pistachios

This step is self-explanatory!

Step 3: Stuff the dates

Here, you’ll just add about a tablespoon (or a smidge less) of vegan ricotta to the center of each date. I use a teaspoon to do this.

Step 4: Toppings, toppings

Finally, you’ll top the stuffed dates with your chopped pistachio nuts and drizzle them with the syrup.

And that’s it! Your beautiful stuffed dates are ready to eat.

When you make the recipe, I recommend having the vegan ricotta prepped and ready to go: it will make assembly feel a lot smoother and more seamless.

Vegan ricotta can be stored in an airtight container in the fridge for up to 4 days. Use your leftovers on toast or in vegan pasta dishes.

Meal prep & storage

Speaking of storage, you can absolutely prepare the stuffed dates ahead of time. This might be especially useful if you intend to serve them for entertaining.

I recommend drizzling the warm, herb-infused agave syrup only right before you serve the dates. But they can be stuffed and topped with the pistachios, transferred to a storage container and stored in the fridge for up to 3 days.

Flavor variations

There are plenty of ways to vary the flavor profiles of this recipe.

You could add different herbs to the agave syrup, or you could replace it with date syrup or pomegranate molasses.

You could top the dates with spiced nuts or vegan candied pecans or vegan candied walnuts. Also, you can change the topping altogether: I’m eager to try the dates with crumbled tempeh bacon.

If you like, you could add Italian seasoning to the ricotta, or you could fold chopped, sun-dried tomatoes into it. To emphasize the sweet notes here, you could add a pinch of cinnamon to the ricotta, too.

Basically, use your judgment, and let your taste buds lead the way.

Here’s the base recipe.

Print

Stuffed Dates with Vegan Ricotta Cheese

These stuffed dates with vegan ricotta cheese are sweet, savory, and completely irresistable! A finishing drizzle of herb-infused agave syrup takes their flavor to new heights. The dates are perfect hors d'oeuvres for entertaining, and they also make a great, plant-based snack.

Course Appetizer, Side Dish, Snack

Cuisine Mediterranean

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword cashews, dates, entertaining, nuts, snacks, tofu, vegan cheese

Prep Time 30 minutes

Total Time 30 minutes

Servings 16 stuffed dates

Author Gena Hamshaw

Ingredients

For the herb-infused syrup:

• 1/2 cup agave syrup
• 4 sprigs fresh thyme
• 4 sprigs fresh rosemary
• 4 fresh sage leaves

For the stuffed dates:

• 16 Medjool dates
• 1 cup (heaping) 10-minute vegan ricotta cheese (about half of a batch; the rest can be used in recipes, as a topping for toast, or frozen until needed)
• 1/2 cup roasted pistachios, shells removed, salted or unsalted (60g; substitute walnuts, almonds, or another nut of choice)

Instructions

• Bring the agave syrup and the herbs to a simmer over low heat in a small, non-reactive saucepan (I like to use nonstick). Simmer, covered, over very low heat for 10 minutes. Remove the saucepan from heat and allow it to stand for 20 minutes. Strain the agave syrup through a small sieve into a mason jar or another small, heat proof container for storage. Store the syrup in the fridge for up to 1 week. 
• Slice all of the Medjool dates lengthwise down the center and remove the pits.
• By hand or in a food processor fitted with the S blade, roughly chop or pulse the pistachios until they're roughly chopped.
• To prepare the dates, stuff the center of each date with 2-3 teaspoons of vegan ricotta cheese. Sprinkle the dates with the chopped nuts. Finally, drizzle all of the dates with the herb-infused syrup, about 1-2 teaspoons over each date. Serve or store.

Notes

Store stuffed dates in the fridge for up to 3 days. Reserve drizzling the syrup until right before serving.

Look at that, a recipe post!

I know it’s been a while. But this is such a great recipe to get back into the swing of things with. These dates are a delight, and though I first made them months ago, I know that they’ll be a dish I share with guests and friends again and again.

I hope you’ll love them, too.

xo

The post Stuffed Dates with Vegan Ricotta Cheese appeared first on The Full Helping.

This vegan sun-dried tomato pesto and pasta is a game changer. It’s so savory and hearty that it’s almost more reminiscent of bolognese than pesto! Unlike most pesto recipes, it calls for cashews rather than pine nuts or walnuts. A splash of warm tomato soaking water ensures that the pesto has a rich, yet non-oily texture. I’ve served this pasta to so many friends, and I’ve found that it’s a true crowd-pleaser.

Umami bomb.

That is the first and most important thing that I can tell you about this sun-dried tomato pesto and pasta recipe.

I love developing recipes, but there’s a downside to thinking through everything I cook before I cook it. The element of surprise gets lost; happy kitchen accidents are few and far between.

The sun-dried tomato pesto that I’m sharing today, though, was a happy accident. A very happy one.

I had a bag of sun-dried tomatoes in my pantry that had been sitting there for a while. Since my space is now more limited than it used to be, I try to use ingredients up in a timely way, rather than allowing them to accumulate in my cabinets.

I decided to make a wintery, sun-dried tomato pesto.

My first batch was basically underwhelming. I ate it dutifully over a few days; it wasn’t awesome, but it was fine, especially with a side dish or two that I really liked.

There were still sun-dried tomatoes leftover, however. And now my curiosity was piqued.

I went back to the drawing board and started to ask myself what would make the pesto better. I looked over some recipes online.

The comments in one of them pointed me in a promising direction, and that’s how the sauce here came to be.

This recipe, the one I stuck with and am sharing, turned out so well that I texted my neighbor the moment I tasted it. I asked her if she was around to try it, and she was. Her eyes widened on first bite, and I could tell that she loved it as much as I did.

I’ve now shared the sun-dried tomato pesto pasta with several more friends, and my neighbor has shared it with a few of her friends.

The pesto pasta gets unanimously good reviews, and I keep making it for myself, which is the real test of how happy I am with something.

I know I’ve mentioned the pasta a few times in the past few weeks, failing to get this post written in a timely way. But here it is, finally.

What makes this sun-dried tomato pesto a little different

When I first made this pesto, I tried to use the template of my standard vegan pesto, adapting it to have the tomatoes instead of fresh herbs.

It was much too thick and clumpy, so I kept adding oil.

Finally, I had a sauce that was the right thickness for my pasta, but it was a little off. It had an oily mouthfeel, yet somehow, it tasted and seemed diluted.

I went back to the drawing board, but I decided to do so with some professional guidance this time. I looked at a bunch of recipes online, so that I could get a sense of the proportions that other recipe developers had used.

It was ultimately a pesto recipe from Simply Recipes that helped me. Yet it wasn’t the recipe itself, but rather, a comment on the recipe that got me thinking.

A reader and commenter (guyfromHoboken) noted,

Great recipe, though slight alteration. I find it too rich with the oil packed tomatoes and the additional oil. I buy my sun dried tomatoes dry from Whole Foods and then pack them in water to rehydrate them. So for this recipe I used my water soaked sun dried tomatoes and the recommended amount of oil in the recipe. To thin it out a little, I added some of the water from the tomatoes. Kept the tomato flavor but it wasn’t overly rich. I also use cashews in all of my pestos instead of walnuts, as they mimic pine nuts very nicely. Sometimes walnuts can be bitter.

I smiled as I read this, because so often, good improvements or ideas for future recipes have come from comments I’ve gotten on this blog.

The comment seemed in keeping with the dilemma I’d had with my own pesto: too oily, but somehow not neither rich nor with concentrated flavor.

So, I decided to use this commenter’s tips to guide my own recipe. I had dry sun-dried tomatoes already, which is to say, the type that isn’t oil-packed. I used some of the water that I soaked them in for the pesto itself.

Meanwhile, using cashews in a recipe is never a problem for me. (See: go-to cashew cheese, vegan mayo with cashews, 10-minute vegan ricotta cheese, vegan cashew parmesan cheese.)

And, while cashews aren’t inexpensive, they’re cheaper than pine nuts. Easy win.

I ended up with a vegan sun-dried tomato pesto that is…perfect. At least, perfect for me. It’s rich, it’s bold, it’s deeply and profoundly savory (umami bomb!). Yet it isn’t greasy.

The final step I took here was to add a big splash of salty pasta water to the pasta when I mixed it with the sauce.

The sun-dried tomato pesto and pasta was also perfect. And by perfect, I mean so much more complex and interesting than I expected a pesto pasta to be.

Numerous friends who’ve tasted this recipe have noted that it’s almost like a vegan bolognese, which is feedback I agree with.

That’s all a testament to how substantial and special the vegan pesto really is. Let’s dive into how to make it.

How to make vegan sun-dried tomato pesto

I’d say that this pesto is maybe slightly more involved than traditional pesto. This is because of the time it takes to soak and drain the tomatoes.

Otherwise, it’s pretty simple.

Step 1: Bring a pot of water to boil and soak your sun-dried tomatoes

This is the prep step. Bring a large pot of salted water to a boil on the stovetop.

Once that’s underway, you’ll use hot water (you can boil it in a teapot or saucepan, or you can microwave it) to soak your sun-dried tomato halves.

More on the specifics of which tomatoes to use below. However, the main thing is to use the ones that aren’t oil-packed.

You’ll need 15-60 minutes of soaking to tenderize the tomatoes. The timing will depend entirely on which tomatoes you use and how dry they are.

Once the tomatoes are tender, drain them, reserving a quarter cup (60ml) of the soaking water.

Step 2: Make the pesto

In step 2, you’ll place the soaked tomatoes, 2 tablespoons of the reserved tomato soaking water, and other pesto ingredients into the bowl of a food processor.

Processor for a few minutes, until you have a thick, evenly mixed pesto sauce.

If the sauce seems too thick to you, add the remaining 2 tablespoons of tomato soaking water.

Add red wine vinegar and freshly ground black pepper to taste. 

Step 3: Mix the sun-dried tomato pesto with the pasta

When the pasta is tender, drain it, reserving a full cup of the pasta cooking water.

Finally, you’ll return your cooked pasta to the pot. Mix it with the pesto and add splashes of the pasta cooking water as needed. Stir and heat everything through.

The pasta is wonderful when you serve it right away, but the leftovers are pretty stellar, too. The sun-dried tomato pesto and pasta will keep in an airtight container in the fridge for up to 4 days.

What type of sun-dried tomatoes should I use?

This is an important question!

For other sun-dried tomato recipes, I’d tell you that the brand or type didn’t matter. But for this sun-dried tomato pesto, they do.

You’ll want to use sun-dried tomatoes that aren’t oil-packed; that’s the main thing.

Ideally, I recommend sun-dried tomatoes that aren’t packed in oil, but which have a soft texture. Some brands that make tomatoes like this are Bella Sun Luci, Presto, Sunbest Natural, and my personal favorite, Fruit Bliss.

You can also use the type of sun-dried tomatoes that require soaking in hot water in order to be edible.

These tomatoes will be quite dry and hard, but they’ll soften up after you leave them in hot water for 20 or 30 minutes.

Soaking in hot water is a step in this recipe regardless, because the hot tomato soak water is actually part of what makes the pesto magical.

What type of pasta should I use?

You should use any vegan pasta that you love! Regular pasta, whole grain, legume pasta, gluten-free pasta—it’s all good.

Any pasta shape will work, too. But I tend to think that a medium pasta shape is really nice here.

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Meal prep & storage

This is a great recipe to meal prep, which I found out when I made it for a gathering with friends.

The pesto can be prepared and stored in an airtight container for up to four days in the fridge. When you’re ready to make the pasta, just boil the pasta as directed, reserving some of the pasta water, and then heat the cooked pasta with the pesto.

You can even cook the pasta in advance and store it, along with a mason jar of pasta water, overnight in the fridge.

Serving suggestions

The pasta pairs really nicely with a big, fresh salad. In particular, I think it’s great with my vegan chickpea Greek salad.

It’s also nice with my tofu feta kale salad (more sun-dried tomatoes!) and broccoli Caesar salad.

If that doesn’t appeal, so many other veggies would be nice accompaniments: sautéed broccolini or rapini, steamed broccoli with a fun sauce, grilled asparagus or zucchini—the list goes on!

More hearty vegan pasta dishes

Again, one of the things that I love about this recipe is that it ended up defying my expectations. I thought it would be a bit like regular pesto: something that feels sort of light, maybe even summery.

Instead, it feels so hearty. And here are a few more of my favorite hearty vegan pasta recipes:

• Caramelized cabbage onion pasta
• Wholesome lentil, mushroom & kale lasagna
• Creamy vegan mushroom pasta
• Vegan pasta bake with ricotta
• Lentil tomato pasta stew
• Creamy vegan skillet lasagna
• Vegan pizza pasta bake
• Tex-mex skillet pasta
• Vegan spinach lasagna rolls
• Creamy vegan carrot mac n’ cheese with walnut parmesan

And here’s my new favorite vegan pesto dish.

Print

Vegan Sun-Dried Tomato Pesto and Pasta

This vegan sun-dried tomato pesto and pasta is a game changer. It's so savory and hearty that it's almost more reminiscent of bolognese than pesto! Unlike most pesto recipes, it calls for cashews rather than pine nuts or walnuts. A splash of warm tomato soaking water ensures that the pesto has a rich, yet non-oily texture. I've served this pasta to so many friends, and I've found that it's a guaranteed crowd-pleaser!

Course main, Main Course

Cuisine Italian, Mediterranean

Diet Low Lactose, Vegan, Vegetarian

Keyword main course, make ahead, meal prep, pasta, sun-dried tomatoes, tomatoes

Prep Time 15 minutes

Cook Time 30 minutes

Soaking time 30 minutes

Total Time 1 hour 15 minutes

Servings 6 servings

Author Gena Hamshaw

Equipment

• food processor

Ingredients

• 1 cup water (240ml)
• 5 oz sun-dried tomato halves, not packed in oil  (140g)
• 1/4 cup raw or roasted cashews (substitute pine nuts) (35g)
• 1/4 cup nutritional yeast (20g)
• 1 teaspoon salt
• 1/2 cup packed basil leaves  (8g)
• 1/2 cup extra-virgin olive oil (120ml)
• 1-2 teaspoons red wine vinegar
• Freshly ground black pepper
• 12 oz pasta of choice (360g)
• cashew parmesan cheese

Instructions

• Bring the water to boil in a small saucepan or heat it for about 2 minutes in the microwave. Pour the hot water over the sun-dried tomato halves. Allow them to soak until tender (15-60 minutes). Reserve 1/4 cup/60ml of the soaking water, then drain the tomatoes. 
• Bring a large pot of salted water to a boil. Cook the pasta according to package instructions. 
• Place the soaked tomato halves, cashews, nutritional yeast, salt, basil, oil, and 2 tablespoons of the reserved tomato soaking water in the bowl of a food processor fitted with the S blade. Process for a minute. Stop and scrape down the sides of the bowl with a spatula. Continue processing for another 2 minutes, or until you have a thick, evenly mixed pesto sauce. If the sauce seems too thick to you, add the remaining 2 tablespoons of tomato soaking water. Add red wine vinegar and freshly ground black pepper to taste. 
• When the pasta is ready, reserve 1 cup of the salted pasta water. Drain the pasta. Add the pasta back to the pot and add the pesto. Mix well, adding a few splashes of hot pasta water as you go to help make everything smooth and saucey. It'll seem as though there's a lot of sauce at first, but as you mix, the sauce will be absorbed and find its way into the crevices of the pasta. 
• Top with vegan parmesan, if desired. Serve or store.

I did it! After maybe three or four consecutive weeks without posting a recipe, I posted one.

I know that no one is keeping tabs on my posting frequency except for me, and it’s fine for things to get published when they get published. As my editor one reminded me, “you can only do what you can do.”

But it definitely feels weird when I don’t create food and then sit down to write about it. So this morning is off to a happy start already.

Hope you’ll enjoy this umami bomb tomato pesto and pasta as much as I and some of my loved ones have!

xo

The post Vegan Sun-Dried Tomato Pesto and Pasta appeared first on The Full Helping.

These vegan broccoli melts are delightfully cozy and satisfying, while also being wholesome. The melts are made with homemade vegan mozzarella cheese and tender, garlicky broccoli. They’re perfect for lunch or as part of a casual dinner.

There aren’t too many things that I love more than a recipe involving toasted bread and melted cheese.

Vegan grilled cheese is always an option, of course. So are my vegan tempeh meatball subs, which to this day are a recipe creation that I’m proud of.

Variety, though, is important. I’ve been craving some fun new recipe inspiration to offset gray skies and chilly damp outside.

Vegan broccoli melts have come to the rescue.

I expected to like these crispy, cheesy toasts when I first made them; after all, broccoli might be my favorite vegetable, and bread is probably my favorite food.

But the finished product was even better than I thought it would be. I love the contrast of tender broccoli, stretchy, melted cheese, and crisp toast.

Are the broccoli melts a neat lunch to eat?

No, not exactly. There will be crumbs, and a stray floret or two of broccoli might go tumbling while you dig in. I wouldn’t recommend the melts when you need a lunch that’s quick, portable, or good for meal prep.

These are, however, a wonderful combination of vegetable-forward and super comforting, and I’m happy to be sharing them with you.

What is a broccoli melt?

I’ve seen recipes for broccoli melts that resemble grilled cheese sandwiches and some that resemble open-faced toasts.

The vegan broccoli melts that I’m sharing with you today are the open-faced kind, though I may try a sandwich version next.

I think all that’s really required for a “melt” is that there be melted cheese and bread involved.

Both are present here. The bread can be any type of bread that you like. I’ve now made the melts on a round boule of peasant bread, on slices of ciabatta, and on loaf-shaped sandwich bread slices. I enjoyed all three versions.

For the cheese component, I use my melty vegan cashew mozzarella cheese.

If you don’t want to make a vegan cheese from scratch, then you could try using your favorite brand of store-bought vegan mozzarella. I really love the mozzarella shreds from GOOD PLANeT.

Cozy and nutritious

I was recently on a podcast to chat about The Vegan Week, and I found myself trying to articulate my food philosophy (or something like that).

I said that my aim is always to create recipes that strike a sweet spot between being wholesome and hearty, nutritious and comforting.

This is such a recipe. Broccoli is packed with health benefits: it’s a great source of fiber, Vitamin C, Vitamin K, and folate, not to mention phytonutrients that may help to protect our bodies against chronic illness and inflammation.

I love broccoli, so much so that I usually steam it. I like its unadulterated flavor.

But these broccoli melts present me—and anyone who makes the recipe—with a comfort food approach to eating this ultra-nutritious crucifer.

The melts offer the goodness of green vegetables and the delight of melted cheese on crispy bread at the same time. They’re easy to love for many reasons.

How to make vegan broccoli melts

Assembling the broccoli melts is a pretty straightforward process.

Prepare the broccoli

To begin, you’ll cook and season your broccoli. I start by simmering them in water until they’re fork tender, yet still bright green.

Next, I sauté the broccoli with some garlic, a pinch of crushed red pepper flakes, freshly squeezed lemon juice, and salt. Nothing fancy here—the goal is simply to give the broccoli flavor before it gets smothered in vegan cheese.

Prepare vegan mozzarella cheese

When the broccoli is ready, you’ll prepare the vegan cashew mozzarella.

It’s a fairly easy vegan cheese to make; you’ll start by blending cashews, water, salt, nutritional yeast, lemon juice, and cornstarch together till smooth in a blender.

Next, you’ll transfer the mixture to a saucepan. Bring it to a simmer, and it’ll start to thicken. You’ll simmer the cheese over low heat, stirring constantly, for 2-3 minutes, or until it has a “stretchy” consistency.

Assemble the broccoli melts

Finally, it’ll be time to assemble your melts. To do this, you need to arrange slices of bread on a lined baking sheet.

Top each slice with cooked broccoli, then spoon the melty vegan cheese over the tops.

Broil

Finally, you’ll transfer the broccoli melts to an oven that’s on the high broiler setting. Broil them for 3-8 minutes—this will vary significantly with the type of oven that you have—or until the cheese is just starting to brown.

And now, it’ll be time to dig in and enjoy.

Serving suggestions

I always serve grilled cheese with a vegan soup, so that’s where my mind goes for broccoli melt pairings.

The first time I made the broccoli melts, I had them with my Tuscan white bean kale soup. It was a wintery, hearty, filling meal.

I’d also like to try them with roasted garlic chickpea soup and pantry tomato soup. If you’d like to double up on broccoli, the melts would be great with my cream of broccoli and quinoa soup.

Also nice with the melts: a salad! Something fresh and crispy.

You could try them alongside my perfect winter chopped salad, winter panzanella, or Brussels sprout kale salad, for starters.

If those ideas aren’t calling to you, but you have some leftover roasted veggies in the fridge, or maybe some sort of vegan protein that needs using (tofu, tempeh, seitan—whatever), then of course you can mix and match as you like. The broccoli melts are nicely versatile.

Can the melts be prepared gluten-free?

Yes, they can.

Simply choose your favorite vegan and gluten-free bread to make them with. There are more and more options that fit both categories these days.

Do I have to use broccoli?

Much as I love broccoli in this recipe, no, you don’t!

The melts will work well with cauliflower florets, zucchini, asparagus, or sautéed kale. I could even imagine preparing it with sautéed cabbage, a vegetable I’ve been having a love affair with this winter.

Make ahead options

There are a few ways that you could get a head start on the broccoli melts.

One is to simmer the broccoli ahead of time, then cool it and store it until you’re ready to sauté it with the garlic and lemon. You can do this up to two days ahead of time.

You can also prepare the broccoli entirely—meaning, you can simmer it, then also season and sauté it—and store it for up to two days before making the melts.

The cashew mozzarella cheese can also be prepared in advance and stored in an airtight container in the fridge for up to four days. Reheat the cheese on the stovetop over low heat, stirring frequently, before you assemble the melts.

Even without any advance prep, however, the melts are easy and fun to make. Here’s how you can whip them up in your own home.

Print

Vegan Broccoli Melts

These vegan broccoli melts are delightfully cozy and satisfying, while also being wholesome. The melts are made with homemade vegan mozzarella cheese and tender, garlicky broccoli. They're perfect for lunch or as part of a casual dinner.

Course main, side

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword broccoli, comfort food, lunch, sandwich, toast, vegan cheese

Prep Time 10 minutes

Cook Time 25 minutes

Servings 6 melts

Author Gena Hamshaw

Ingredients

• 1 pound broccoli florets and pieces, about 1 1/2-inch/4cm in size, or broccolini, cut into 1 1/2-inch/4cm pieces (455g)
• 1 tablespoon olive oil
• 3 cloves garlic, minced
• 1 tablespoon freshly squeezed lemon juice
• 1/2 teaspoon salt
• Dash crushed red pepper flakes (optional)
• 1 batch melty vegan cashew mozzarella (substitute 1 1/2 cups vegan mozzarella style shreds)
• 6 slices bread (I recommend a round, sliced peasant or sourdough boule, halved slices of ciabatta, sliced Italian bread, or a sturdy sliced sandwich bread)

Instructions

• Bring a few inches of water to simmer in a large, wide skillet or frying pan. Add the broccoli. Simmer the broccoli for 3-4 minutes, or until it's tender when pierced with a fork or knife, yet still a nice, vibrant green. Drain the broccoli and wipe the skillet clean. This step can be done up to 2 days in advance of making the melts. 
• Preheat your broiler to high. Line a baking sheet with foil. Arrange your bread slices on the sheet.
• Heat the olive oil in the same skillet over medium low heat. Add the garlic. Cook the garlic for 1 minute, stirring constantly. Add the broccoli, lemon juice, salt, and a dash of crushed red pepper flakes, if desired. Stir everything and cook for a minute or two, or until the broccoli is heated through. Distribute the broccoli over the bread slices on the prepared baking sheet. 
• Prepare the melty vegan cashew mozzarella cheese as instructed in the recipe. Spoon the cheese evenly over the tops of the 6 bread slices with broccoli.
• Transfer the broccoli melts to the oven. Broil for 3-8 minutes, or until the bread is fully toasted and the cashew mozzarella is just bubbling and browning slightly. The broiling time will depend greatly on your oven (mine takes a little longer than most—a full 8 or 9 minutes), so be sure to keep peeking at the melts in order to ensure that they toast, rather than burn.
• Remove the melts from the oven and serve right away. 

Enjoy these lovely, nutritious, delicious little toasts, and let me know if you come up with any fun variations!

I’ll be back for the usual links and musings this weekend.

xo

The post Vegan Broccoli Melts appeared first on The Full Helping.

If you’re looking for a simple, yet rich and satisfying vegan chocolate snack cake, then look no further! I love this cake because I can make it at a moment’s notice, with ingredients that I have at home, yet it always feels like a special treat. The cake is topped with rich swirls of vegan chocolate buttercream frosting.

Yesterday I shared my favorite vegan chocolate frosting, and today I’m sharing the snack cake that I love to put it on.

This cake is moist, fluffy, chocolatey, and sweet, with an emphasis on the moist and fluffy part.

I made the snack cake for my neighbor’s birthday last week. She had a friend staying with her when I brought it over, and we all helped ourselves to pieces in the late afternoon.

“It’s so…fluffy!” they both exclaimed.

I loved hearing this, because cake with a tender, fluffy crumb is my favorite kind. This includes chocolate cake, which can sometimes turn out denser and more fudgey than I actually want it to be.

Here, then, is a cake that is undeniably chocolate, but also light enough to be a perfect, spirit-lifting snack.

What’s a snack cake?

What makes a cake into a snack cake, exactly?

This is probably one of those culinary questions for which there is no definitive answer.

In my mind, a snack cake is simple enough—both to prepare and also to eat—that it doesn’t have to label itself as “dessert.”

Snack cake can be dessert, of course. But it can also just be a random afternoon pick-me-up.

Another way of putting it might just be “simple cake.” And in fact, Odette Williams has a great cookbook with that very title.

In the front matter, Williams writes, “These recipes are the ones that are in high rotation in my busy home. They’re simple enough to survive a little household chaos; in fact, let’s just agree that pandemonium is one of the ingredients.”

In explaining her deep and abiding love of cake, Williams also says, “The fewer ingredients a cake has, the more I want it.”

Basically, I agree.

Cake is my favorite dessert, period, and there aren’t too many cakes that I’d turn down. Sometimes I enjoy a festive and celebratory layer cake.

At the end of the day, though, the cake recipes that I make most often are always simple. They tend to be snack cakes, and my favorite moment in the day for enjoying them is the late afternoon, maybe with a cup of decaf or some tea.

How to make vegan chocolate snack cake

There’s nothing quite like a foolproof cake recipe.

I’ve now made this vegan chocolate snack cake enough times that I feel comfortable presenting it that way.

You can make this one of those “back pocket” recipes that you can rely on again and again. Even better, you’re likely to have all of the ingredients that you need to make it at any given time.

Here are the steps.

Step 1: whisk the dry ingredients together

Dry ingredients here are flour, sifted cocoa powder, baking powder, baking soda, salt, and cornstarch.

Why cornstarch? Because it makes the cake texture lighter and more fluffy. Basically, if you add cornstarch to all-purpose flour, it’s an easy way to approximate cake flour without having to purchase a box.

If you don’t have the cornstarch, you can substitute an additional two tablespoons of all-purpose flour in the recipe.

But if you really love cake, then I recommend experimenting with the cornstarch + flour combo. You’ll be pleasantly surprised by the delicate crumb that it creates!

Step 2: mix wet ingredients

Next, you’ll whisk together sugar, avocado oil, vanilla extract, water, and a teaspoon of some sort of acid.

The acid could be lemon juice, apple cider vinegar, or freshly squeezed lemon juice.

Even though this snack cake recipe calls for no plant-based milk, the reason for adding acid is the same reason that I often use homemade vegan buttermilk in cake and quick breads.

Acid reacts with baking powder to help cakes rise. This is called chemical leavening, and it’s a key part of achieving a fluffy cake!

Step 3: add wet to dry

In step 3, you’ll add the wet ingredients to your dry ingredients and mix until well combined.

It’s totally OK if there are some tiny clumps of flour in the batter, but there shouldn’t be many. This is a wet batter, as far as cake batters go, so be prepared for it to look very pourable.

Step 4: bake

You’ll bake the cake for about 40 minutes, or until the top of the cake is domed and firm.

I tend to find that it’s better to err on the side of over-baking rather than underbaking cakes, at least if we’re talking about a few extra minutes.

Taking cakes out of the oven too early will really knock the lightness out of them. Be sure to give this cake the time it needs to develop a domed top in the oven; you’ll be glad that you preserved its lift.

Step 5: cool

Before frosting the cake, you’ll want to give it a few hours to cool completely. If you skimp on cooling time, you’ll run the risk of melting your chocolate buttercream frosting.

I usually bake the vegan chocolate snack cake in the morning and frost it sometime in the mid or late afternoon.

Step 6: decorate!

Technically, you don’t have to frost this cake. It can be eaten plain, and it’s quite tasty that way.

But the cake becomes more festive and celebratory when it’s topped with delightful, creamy swirls of chocolate buttercream frosting.

For this recipe, you’ll need a half batch of my vegan chocolate frosting.

When I make the cake, I usually cut the frosting recipe in half, so that I don’t have frosting leftover.

But if you’d like to give the gift of homemade frosting to your future self, then you could certainly prepare the whole frosting recipe, use what you need for the chocolate snack cake, and then freeze what’s leftover.

Defrost the frosting overnight in the fridge when you’re ready to decorate another cake or batch of cupcakes.

Step 7: slice and enjoy

This is the fun part, or course.

Storing vegan chocolate snack cake

Slices of the snack cake can be stored in an airtight container in the fridge for up to 3 days.

I recommend keeping them in the fridge, rather than at room temperature, so that you don’t run the risk of the frosting becoming too warm and melty.

If you plan to store the cake for longer than 3 days, then I recommend freezing squares until you’re ready to enjoy them. This will ensure that they stay nice and moist.

I’ve found that 1-cup, round glassware storage containers are perfect for squares of leftover cake.

Can the cake be made gluten-free?

Yes, it can!

The chocolate snack can can very successfully be made gluten-free for friends who don’t eat gluten or wheat.

I recommend using a gluten-free, all-purpose flour blend. The one I’ve had most success with is King Arthur Measure for Measure.

What type of cocoa powder should I use?

Choosing the right cocoa powder for baking is…complicated.

Basically, it all comes down to the science of acids and bases and which type of leavening agent you plan to use.

Different cocoa powders can also have different flavor profiles. Dutch process cocoa powder, which is what I recommend for this recipe, has an especially rich, dark chocolate flavor.

However, if you have a different type of cocoa powder at home, making a substitution probably won’t make or break this very forgiving recipe.

Speaking of the cocoa powder, I know that sifting is another step, but cocoa powder can get very clumpy. I do recommend sifting it before mixing in order to guarantee that your snack cake has a nice, even consistency.

More vegan snack cakes to savor

If you’re as enthusiastic about enjoying cake at any time of day as I am, then this post might have you hungry for more vegan snack cake recipes.

I got you.

Here are some of my favorites:

• Vegan gingerbread cake
• Applesauce spice cake
• Chocolate beet cake
• Peanut butter & jelly snack cake
• Vegan chocolate bundt cake
• Banana cake with cashew frosting
• Nantucket cranberry pie (actually a cake)
• Italian apple cake

And here’s the simple square cake that I’ve made for countless last minute birthday gifts, cheer-up offerings, thinking-of-you surprises, and—as of this week—happy-Valentine’s-Day-to-me celebrations.

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Vegan Chocolate Snack Cake

If you're looking for a simple, yet rich and satisfying vegan chocolate snack cake, then look no further! I love this cake because I can make it at a moment's notice, with simple ingredients that I have at home, yet it always feels like a special treat. The cake is topped with rich swirls of vegan chocolate buttercream frosting.

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword cake, chocolate, dessert, snack cake, snacks

Prep Time 10 minutes

Cook Time 40 minutes

Servings 9 servings

Author Gena Hamshaw

Equipment

• 8-inch/20cm square baking pan

Ingredients

• 1 cup unbleached, all-purpose flour (120g)
• 2 tablespoons cornstarch (15g; substitute additional all-purpose flour)
• 1/2 cup sifted Dutch process cocoa powder (40g)
• 1/2 teaspoon kosher salt
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/3 cup avocado oil (80ml; substitute another neutral tasting vegetable oil)
• 3/4 cup cane sugar (150g)
• 1 teaspoon vanilla extract
• 1 cup water (240ml)
• 1 teaspoon lemon juice, apple cider vinegar, or distilled white vinegar
• 1/2 batch vegan chocolate frosting (cut the recipe in half, or freeze half of the chocolate frosting for a future cake!)

Instructions

• Preheat the oven to 350°F/175°C. Line the bottom of an 8-inch/20cm square baking pan with parchment paper. Lightly oil the sides if the pan is non-stick. 
• In a large mixing bowl, mix together the flour, cornstarch, cocoa powder, salt, baking powder, and baking soda.
• In a separate bowl, whisk together the oil, sugar, vanilla, and apple cider vinegar for a full minute, until the wet ingredients are well combined. 
• Add the wet ingredients to the dry ingredients. Mix the batter fully. Some small clumps are fine, but there should be no large clumps or streaks of flour in the batter. This is a relatively loose/wet batter for cake—that's how it should be!
• Pour the batter into the prepared baking dish. Bake the cake for 40 minutes, or until the top of the cake is domed and set.
• Allow the cake to cool on a wire cooling rack for at least 1 hour before removing the cake from its pan. Continue cooling the cake for 2-3 hours, or until it's entirely cool.
• Before frosting the cake, prepare the half batch of chocolate buttercream frosting. Use an invert spatula to spread the frosting in a thin, even, smooth later over the top of the square cake. Decorate with a dash of sprinkles, if you like. Cut the cake into 9 squares and enjoy. 

Notes

The cake can be enjoyed without frosting for something more plain.

Speaking of Valentine’s Day, hope you’ve found a few small ways to show yourself and others a little extra love today so far. That’s what it’s all about.

And if, between now and bedtime, the expression of love involves a slice or two of homemade chocolate snack cake, then so much the better.

xo

The post Vegan Chocolate Snack Cake appeared first on The Full Helping.

If you love traditional cakes and you love to eat vegan food, then you may have found yourself wondering whether a classic vegan chocolate frosting is possible. The answer: yes! This vegan chocolate frosting recipe is a rich, sweet, buttercream with chocolate flavor. It’s easy to make, and it’s perfect for cakes and cupcakes.

I often mention favorite foods in passing, only to be asked “but wait, how is that vegan?”

This is especially true when I mention vegan desserts, including vegan cakes, puddings, and pies. 

One thing that’s lost in translation here is the existence of products that make it easy to veganize traditional recipes.

For example, plant milks and vegan butter bring so much possibility to vegan baking.

The notion of vegan butter is new to many non-vegans. Folks don’t necessarily have vegan butter brands on their radars. 

Non-vegans might not know that there are actually a growing number of store-bought vegan butters nowadays. And these butters have many of the same properties and capabilities of dairy butter. 

Buttercream frosting may be the ultimate example of a food that’s now easy to make vegan. This is true because vegan butter exists and is perfect for creating creamy, rich swirls of frosting.

My favorite vegan chocolate frosting is a vegan buttercream frosting, specifically. I create it with the same ingredients that’s in traditional buttercream frosting: powdered sugar, (vegan) butter, and a little milk.

I add cocoa powder to give the frosting just the right amount of chocolate flavor, as well as a hint of vanilla to deepen flavor.

The chocolate frosting is truly delicious, and it’s about time I shared it. 

How to make vegan chocolate buttercream frosting

Making buttercream frosting usually involves beating butter and powdered sugar together in a stand mixer or with a hand mixer. 

Making vegan buttercream frosting works very similarly. The only real difference is the butter, which is vegan butter, rather than dairy butter.

This isn’t the only way to make vegan frosting for cake or cupcakes. I’ve made vegan frostings that used coconut and cashews as bases. 

There’s even a vegan chocolate cake in The Vegan Week that uses melted chocolate and sweet potato purée as a frosting base! It’s inspired by a recipe of Genevieve Ko’s, and it’s really good.

The Vegan Week

Embrace the joy of eating homemade food every day with the hearty and wholesome recipes in The Vegan Week.

Whether you have three, two, or even just one hour of time to spare, The Vegan Week will show you how to batch cook varied, colorful, and comforting dishes over the weekend.

Buy The Vegan Week

I like these unusual, somewhat more wholesome vegan frosting recipes.

But sometimes a sweet, super buttery frosting is what one wants. And for those moments, this frosting is it. 

Here’s what goes into making it.

Step 1: cream vegan butter

Step one in making the vegan chocolate frosting is to beat vegan butter until it’s light and creamy. 

I use a stand mixer to do this, on medium speed. You can also use a handheld, electric mixer for this step. 

When the butter looks somewhat “whipped” and light, it’s time to add sugar. 

Step 2: add sugar and flavorings

In step two, you’ll add powdered sugar, along with any other flavorings, to the frosting-in-progress. 

Flavoring could be an extract, like peppermint or lemon extract. It could be ground up, freeze-dried fruit.

In the case of this vegan chocolate frosting, the flavorings are cocoa powder and a little vanilla extract. 

Important note about the sugar here: it needs to be powdered, or confectioners sugar. And, while I don’t usually bother sifting ingredients when I bake, it’s important to sift the powdered sugar before adding it to the chocolate frosting.

Un-sifted powdered sugar can have lots of little clumps, which result in a clumpy frosting.

In addition to the sugar and flavorings, you’ll add 2-4 tablespoons of non-dairy milk to the frosting. This helps to keep the texture light and easily spreadable/swirlable. 

I recommend starting with 2 tablespoons and adding more only if the buttercream is too dense for your liking. 

Once you add the powdered sugar, you’ll continue beating the frosting for 2-3 more minutes, or until it’s rich, yet light and fluffy. 

Step 3: use or store

At this point, you can frost whatever vegan cake or cupcake you’re waiting to decorate. 

You can also store the frosting in the fridge for up to 4 days. 

The best vegan butter for frosting

So, if this vegan buttercream hinges on the use of vegan butter, what’s the best butter brand to try?

There are a lot of vegan butters that I like. For frosting, however, I’ve found Earth Balance to be the best choice. Its texture seems the most sturdy: with some other brands, the butter softens and melts too easily at room temperature to hold its own. 

Other vegan butters that I’ve tried, and had success with, in frosting: Fora Foods (incredible, but hard to source), Miyoko’s Creamery, and Om Sweet Home (a small company, local to me). 

For more a very detailed review of multiple vegan butter brands, you can check out this post. It’s from 2021, and new brands are always emerging, but it’s a good place to start!

Cocoa powder

When it comes to baking, there is actually a science to choosing the right cocoa powder. (It has to do with acids and bases!)

For this recipe, any type of cocoa powder is fine. But I recommend unsweetened cocoa powder, so that there’s a nice balance between bitter cocoa and powdered sugar.

How to store vegan chocolate frosting

Storing the chocolate is simple enough: transfer it to an airtight container and cover the top gently with a layer of Saran Wrap. Cover the container and transfer to the fridge for up to 5 days. 

What about frosting cake or cupcakes with frosting that’s been in the fridge for a few days?

I’ve found that it’s best to let the frosting come to room temperature before frosting anything with it. 

If your frosting has lost a little of its fluffy quality, then I recommend re-beating it briefly in a stand mixer or with an electric mixer for optimal texture.

Can I freeze buttercream frosting?

Yes, you sure can. 

I think that freshly made frosting has the lightest, creamiest consistency. However, I’ve frozen and defrosted this vegan chocolate frosting many times with good results. 

The frosting can be frozen for up to six weeks. It should be defrosted in the fridge overnight, then brought to room temperature before application. 

What size cake will the frosting cover?

This frosting is enough to cover the top and sides of an 8-inch/20cm or 9-inch/23cm round cake or 12 cupcakes.

One half batch is enough to lightly frost an 8-inch/20cm square cake (top only).

What to do with vegan chocolate frosting

Quite simply, you can use this vegan chocolate frosting however you’d use regular chocolate frosting.

For me, that’s usually for cakes or cupcakes. But I also love a frosted soft sugar cookie, and there’s nothing wrong with a frosted brownie, either. 

Tomorrow, I’ll share another cake that pairs with this frosting perfectly.

For today, here’s the chocolate buttercream recipe.

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Vegan Chocolate Frosting

If you love traditional cakes and you love to eat vegan food, then you may have found yourself wondering whether a classic vegan chocolate frosting is possible. The answer: yes! This vegan chocolate frosting recipe is a rich, sweet, buttercream with chocolate flavor. It's easy to make, and it's perfect for cakes and cupcakes.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Keyword baking, cake, chocolate, dessert, frosting

Prep Time 5 minutes

Cook Time 7 minutes

Total Time 12 minutes

Servings 1.75 cups

Author Gena Hamshaw

Equipment

• stand mixer

Ingredients

• 8 tablespoons room temperature vegan butter (112g; 1 stick)
• 1/2 teaspoon vanilla extract
• 2 1/2 cups powdered sugar (300g)
• 1/4 cup cocoa powder (20g)
• 2-3 tablespoons plain soy, oat, cashew, or almond milk

Instructions

• Add the butter and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 minutes. 
• While the butter and vanilla are mixing, shift together the powdered sugar and cocoa powder. 
• Add the sugar and cocoa to the bowl of the stand mixer, along with 2 tablespoons of the non-dairy milk. Turn the mixer on and leave it on low until the sugar is fully incorporated, about 1 minute. Raise the speed to high and continue mixing until the frosting is very light, smooth and creamy (3-4 min). Add additional plant milk by the teaspoon if the frosting is overly thick. The consistency should be rich, but smooth and spreadable.
• Use the frosting to immediately frost a cake or cupcakes, or store it for up to 3 days in an airtight container in the fridge. Allow the frosting to come to room temperature before using it. 

Notes

This frosting is enough to cover the top and sides of an 8-inch/20cm or 9-inch/23cm round cake or 12 cupcakes.

One half batch is enough to lightly frost an 8-inch/20cm square cake (top only).

Sending you into the start of the week with sweet, rich, chocolatey swirls. 

Happy Monday!

xo

The post Vegan Chocolate Frosting appeared first on The Full Helping.

This vegan smoky red pepper pasta takes only twenty minutes to prepare, but it’s so vibrant and flavorful. The creamy, roasted red pepper sauce is both dairy-free and nut-free. Best of all, the pasta can be made with simple ingredients that you may have in your pantry already!

I always say that my pasta is my default meal, which is true.

Yet this makes it sound as though I have an easy time creating pasta dishes, which isn’t true at all.

Actually, I think it’s pretty tough to whip up pasta meals that are as simple as they are good. There’s a reason that marinara sauce is my go-to: it’s easy, and I know that it won’t disappoint.

In the last few weeks, I’ve made not one, but two easy pasta dishes that are going to be keepers. Both recipes hinge on a great sauce.

The sauce for this smoky red pepper pasta is wonderfully straightforward. The pasta that results tastes more complex and bold than it should, given how few ingredients go into making it. I’m excited to share it!

A different kind of red pepper sauce

There’s a recipe in my cookbook Power Plates for a red pepper pasta that calls for blended cashews.

Cashews, as many of you know already, are my go-to for creating creamy texture in vegan sauces.

Cashew cream is the behind-the-scenes superhero in so many of my favorite pastas, casseroles, and desserts.

Here’s the thing: some people have nut allergies.

Some people don’t have powerful blenders or food processors that can easily pulverize nuts.

Some people—or should I say, this person—often forgets to soak cashews in advance of making cashew-based sauces. (It’s not a crucial step if the blender is powerful, but it’s usually a helpful step.)

Plus, cashews can be pricey.

All of these factors make me want to create a few pasta sauce recipes in which cashews aren’t the star, for a change.

The sauce for this vegan red pepper pasta, amazingly, does not rely on cashews, or on any other type of nut.

Plus, the pasta recipe turned out to be even simpler than I intended it to be. Five ingredients, in fact!

Ready?

• Olive oil
• Garlic
• Roasted red bell peppers (I use jarred)
• Smoked paprika
• Salt

That’s it.

Roasted red bell peppers contribute acidity, sweetness, and saltiness to the sauce. They allow this pasta recipe to embody the notion that less can be more when it comes to cooking.

Olive oil, meanwhile, is what gives the sauce its silky, luxurious texture. And garlic, which is browned gently before blending, provides depth of flavor.

How to make 20-Minute Smoky Red Pepper Pasta

Lately, a few readers have pointed out to me that the estimated prep and cook times for some of my recipes are a bit, er, optimistic.

If you need to chop onion, carrot, and celery for a soup, for example, does it really take only 10 minutes?

This has been really great feedback for me to receive! I underestimate how long recipes will take me sometimes, and that miscalculation probably finds its way into more of my recipes than it should.

From now on, I want to try to be more precise about the prep/cook times that I give.

That said, this vegan red pepper pasta is one of the few recipes I can remember making recently that really did take me only 20 minutes of cook time.

Here are the straightforward steps you’ll take to make it.

Step 1: Set pasta water to boil

Before you do anything else, you’ll bring a pot of salted water to a boil on the stovetop.

Step 2: Boil your pasta

Next, you’ll cook your pasta.

I recommend cooking the pasta according to instructions on the package. Usually, these prompt you to cook the pasta al dente, which is exactly how it should be for this recipe.

Step 3: Cook your garlic

Instead of adding raw cloves of garlic to the red pepper pasta sauce, I add cloves that have been lightly sautéed with olive oil.

You’ll do this while your pasta water boils and pasta cooks.

Just a little bit of browning in a pan helps to mellow out the spicy, assertive edge of raw garlic, bringing out subtle sweetness.

It’s the same effect that happens with roasted garlic, simply with less time and effort.

Step 4: Blend the sauce

In this step, you’ll transfer the cooked garlic to your blender, along with additional olive oil, roasted red peppers, smoked paprika, and salt.

Blend the ingredients together, and the red pepper pasta sauce is finished. It is truly that easy!

Step 5: Mix and serve

By the time your pasta is cooked, the sauce ought to be blended and ready to go.

You’ll drain your pasta, first reserving some cooking water to help bring the sauce together.

Then, you’ll transfer the cooked pasta, cooking water, and sauce to a pot. Heat the pasta over low heat, stirring gently as you go, until it’s saucy, thickened, and piping hot.

At first, the pasta will look very liquidy when you return it to the pot and add the sauce. This is totally OK. As you heat and stir, the pasta will absorb some sauce, and everything will come into balance.

I like to top the vegan red pepper pasta with some of my cashew parmesan cheese.

However, a simple pinch of crushed red pepper flakes, toasted nuts, chopped fresh parsley, or just a little freshly ground black pepper would be fine, too.

Vegan smoky red pepper pasta ingredients

Ingredients for the smoky red pepper pasta are spare, but it’s worthy making a few notes about them.

Roasted red peppers

I like to use jarred, roasted red peppers for this recipe for a few reasons.

First, the liquid from the roasted red peppers actually becomes a part of the pasta sauce. This liquid is salty and acidic, and it creates a lot of flavor in its own right.

Second, jarred, roasted red peppers are useful to have at home in the cold months, when red peppers aren’t in season where I live.

And finally, using the jarred variety of peppers allows me to make this dish super quickly, without needing to take the step of roasting peppers from scratch.

I’m sure it’s possible to create the red pepper pasta with homemade, roasted red peppers, but I haven’t yet tested proportions of peppers and liquid myself. When I do that this coming summer, I’ll update the recipe!

Olive oil

I recommend using your favorite extra virgin olive oil for the red pepper pasta. And in the case of this recipe, I don’t recommend either omitting or decreasing the oil.

Omissions and substitutions can be tricky in a recipe that depends on a very small number of ingredients. Here, olive oil is responsible for most of the smoothness and richness in the sauce, so it’s a very important component.

Smoked paprika

The inspiration for this red pepper pasta was a pasta dish that I had in veganized form at a restaurant called Kindred.

Kindred closed down in 2022, which made me want to make a version of my favorite dish from the restaurant’s menu.

That version contained pickled garlic and tomatoes as well as peppers in the sauce. My version is simpler, but I tried to recreate the wonderful smoky flavor of the original.

I suspect that smoked paprika had a lot to do with the flavor. It, along with the red peppers, creates the smokiness in this recipe.

If you don’t have smoked paprika at home, you can substitute sweet paprika instead. However, it’s worth trying the smoked paprika when you can—it really brings this vegan pasta to life.

Salt & pepper

The use of roasted red bell peppers from the jar will give this recipe plenty of saltiness. For that reason, I recommend tasting and adjusting salt as needed.

I like to add a pinch of crushed red pepper flakes in the final stage of mixing and heating the pasta. This, too, can be adjusted to taste.

Garlic

Speaking of adjusting ingredients to taste, you can definitely decrease or increase the number of garlic cloves that you lightly sauté for the pasta.

Four is the perfect amount for me.

Pasta

The pasta that you use for this recipe can be any pasta that suits your preferences and dietary needs.

I like regular ‘ole pasta, but gluten-free pasta, legume-based pasta, and whole grain pasta are all options.

Meal prep and storage

While part of the beauty of this pasta dish is its speed, there’s no reason why you can’t prepare it in advance. A few weeks ago, it became part of my own meal prep for the week.

The Vegan Week

Embrace the joy of eating homemade food every day with the hearty and wholesome recipes in The Vegan Week.

Whether you have three, two, or even just one hour of time to spare, The Vegan Week will show you how to batch cook varied, colorful, and comforting dishes over the weekend.

Buy The Vegan Week

The red pepper pasta will keep in an airtight container in the fridge for up to four days. (For more about my favorite storage containers, check out my beginner’s guide to vegan meal prep.)

You can also freeze portions of the pasta for up to six weeks.

More quick & easy vegan pasta suppers

With the intention of being accurate in mind, I won’t claim that all of my favorite pasta suppers are of the “quick & easy” variety. Some of them take a little time and TLC to come together.

But I do have a home collection of pasta dishes that I make specifically when time, energy, cooking enthusiasm, or all three of those “ingredients” are limited. Here are some:

• Creamy vegan mushroom pasta
• Beans & greens pasta
• Curried tahini pasta salad
• Creamy zucchini corn pasta
• Cauliflower alfredo pasta
• Sausage mushroom marinara pasta
• Carrot mac n’ cheese

In a couple of weeks, I’ll be sharing another.

For now, here’s my new favorite, 20-minute, smoky vegan red pepper pasta.

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20-Minute Smoky Vegan Red Pepper Pasta

This vegan smoky red pepper pasta takes only twenty minutes to prepare, but it's so vibrant and flavorful. The creamy, roasted red pepper sauce is both dairy-free and nut-free. Best of all, the pasta can be made with simple ingredients that you may have in your pantry already!

Course main, Main Course

Cuisine American, Italian

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword dinner, pasta, quick and easy, red pepper, weeknights

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 servings

Author Gena Hamshaw

Equipment

• blender

Ingredients

• 2 tablespoons + 2 teaspoons olive oil
• 4 cloves garlic
• 3/4 teaspoon smoked paprika
• 16 ounces roasted red bell peppers, with their liquid (450g; 1 16-oz/450g jar, or 2 8-oz/225g jars)
• salt
• 12 ounces pasta of choice (340g)
• Crushed red pepper flakes
• cashew parmesan cheese (optional)

Instructions

• Bring a large pot of salted water to a boil. Add the pasta and cook until the pasta is al dente, about 10 minutes. Reserve 1 cup/240ml of the pasta cook water, then drain the pasta. 
• While the pasta cooks, heat the 2 teaspoons of olive oil in a small frying pan over medium heat. When the oil is shimmering, add the garlic cloves. Brown the cloves gently (you're not aiming for them to burn) on one side, about 1-2 minutes of cooking time. Use tongs to flip the cloves and brown them gently on the other side, another minute or so. 
• Transfer the cooked cloves of garlic to a high speed blender, along with the oil they cooked in. Add the additional 2 tablespoons olive oil, the smoked paprika, the entire jar of red bell peppers, and 1/4 teaspoon salt. Blend for a minute, or until the sauce is silky smooth. 
• Transfer the pasta back to the pot you cooked it in and add all of the sauce from the blender, along with 1/2 cup/120ml of the cook water. Heat the pasta and sauce over medium low heat, stirring as you go, for about 5 minutes. At first there will seem to be a lot of sauce, but the sauce will thicken and the pasta will absorb some of the liquid as you cook. Add additional cook water as needed, adjusting the consistency of the pasta to your preferences, and add additional salt and crushed red pepper flakes to taste. 
• Serve, topped with cashew parmesan cheese to taste.

I’ve been thinking a lot this week about softness and ease: where can I create them? How can I fold these sensations into my busy weekdays, so that I don’t end the week feeling tired?

A simple weeknight dinner recipe always helps. This one is warming and cozy for the cold winter temperatures that are moving in as I write this post. I may just need to make the red pepper pasta again.

I hope that the recipe will bring you some ease—and plenty of flavor!—too.

xo

The post 20-Minute Vegan Smoky Red Pepper Pasta appeared first on The Full Helping.