Vegan Pimento Cheese (oil free; dairy free; gluten free)

Servings:10 servings Yield: makes about 1¾ cups
Author: Lori Rasmussen, My Quiet Kitchen
Husband-Tested in Alice’s Kitchen

My sweet grandmother, MeMe, used to make homemade pimento cheese using an old crank grinder.  I took countless pimento cheese sandwiches to school in my lunchbox.  Here’s a delicious vegan version that surprised me with how much it tasted like the “real thing.”  This also makes a nice dip for crackers or veggies.  Toast up some whole grain sourdough bread and spread this on it and then top it with some sprouts or lettuces and a homegrown tomato for a great lunch!

Ingredients
1 cup cooked rice - such as jasmine, basmati, arborio or brown (I used basmati.)
1 cup raw cashews or 1/3 cup raw sunflower seeds (I used cashews.)
½ cup water
2 Tablespoons nutritional yeast
2 Tablespoons lemon juice
1 Tablespoon rice vinegar
½ teaspoon garlic powder
½ teaspoon onion powder
2 teaspoon hot sauce 
1 teaspoon fine sea salt
Pinch cayenne, optional
¼ cup chopped pimentos, drained and lightly squeezed 

Optional smoky version: (I’ve not tested the smoky version, but it sounds fantastic.)
¼ teaspoon smoked paprika
1½ teaspoon liquid smoke

Instructions
Combine the cashews, water, nutritional yeast, lemon juice, rice vinegar, garlic powder, onion powder, hot sauce, salt, and cayenne in a blender (this is everything except the rice and pimentos). Gradually increase to high speed, and blend for about 30 seconds or until mostly smooth. Add half of the pimentos, and blend until velvety smooth.
Pour the cheese mixture into a bowl. Use a spoon or silicone spatula to remove as much of the cheese as possible from the blender. Stir in the rice and remaining pimentos. Lightly press a piece of plastic wrap or waxed paper onto the surface of the cheese to protect it from air. For the best flavor, refrigerate for 3 to 4 hours before serving. This allows the rice to absorb the cheese sauce and for all of the flavors to mingle. It tastes even better the next day. The vegan pimento cheese will firm up in the refrigerator. Serve cool.

Notes
• Don't have a high-speed blender? Place raw cashews in a bowl, and cover with hot water. Let soak for about two hours (or soak seeds for 30 minutes). Then, drain very well, and proceed with steps below using a food processor or a standard blender.
• It’s recommended one of the white rice options for the best results, but if brown rice is what you have on hand, or you just prefer to eat whole-grains, definitely go for it! The pimento cheese flavor and texture are still great.
• Storage: Lightly press a piece of plastic wrap onto the pimento cheese to protect from air. Cover fully, and refrigerate.
• Best consumed within 3 to 4 days.

Nutrition
Calories: 180kcal | Carbohydrates: 16g | Protein: 6g | Fat: 11g | Cholesterol: 0mg | Sodium: 490mg | Fiber: 1g | Sugar: 2g | Vitamin A: 305IU | Vitamin C: 11.7mg | Calcium: 12.5mg | Iron: 2mg

Creamy Tahini Harissa Artichoke Dressing

Recipe from Cooking For Peanuts 
Husband-Tested in Alice’s Kitchen
Makes about 1½ cups

This is one dynamo of a salad dressing.  It’s full of smoky, tangy and slightly sweet flavor that will make your salads sing. I recommend doubling this recipe so you’ll have plenty for a week’s worth of salads, veggie dishes, sandwiches or grain bowls.

¼ cup fresh lemon juice (about 1 medium lemon)
2 Tablespoons tahini
¼ cup jarred artichoke hearts, drained
2 Tablespoons nutritional yeast or 1 Tablespoon yellow or white miso**
2 teaspoons harissa (I use mild) or harissa seasoning***
2 teaspoons maple syrup or date syrup or 1 pitted date, plus more to taste 
2 cloves garlic
2 Tablespoons water to thin, plus more as needed
Salt and freshly ground black pepper, to taste

Place all of the ingredients in a high speed blender and blend until smooth and creamy.  Add water to make it the consistency you like.  Store in an airtight container in the fridge.

Nutritional Information: (1 of 3 servings)
Calories: 108kcal | Carbohydrates: 11g | Protein: 5g | Fat: 6g | 
Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Sodium: 168mg | Potassium: 185mg | Fiber: 3g | Sugar: 4g | Vitamin A: 8IU | Vitamin C: 9mg | Calcium: 24mg | Iron: 1mg

Notes: 
If you can’t find Harissa paste or Harissa seasoning, you can make your own: Harissa seasoning:  1 teaspoon smoked paprika + ½ teaspoon garlic powder + ½ teaspoon cumin + ¼ teaspoon crushed red pepper or cayenne + salt to taste. 
Reviewers suggested omitting the salt and using miso instead (in addition to the nutritional yeast.)

Easy Vegetable Bouillon Powder

Terry Edwards of Eat Plant-Based  
Husband-Tested in Alice’s Kitchen
Yield: 1 cup powder mix

You can ditch the store-bought, preservative/additive laden bouillon cubes/powders by making your own at home.  This homemade version is loaded with herbs and spices, creating a rich, savory base for soups and stews.  It’s vegan and gluten-free as well.

Ingredients
1 cup nutritional yeast
2 Tablespoons garlic powder
2 Tablespoons onion powder
1 Tablespoon Italian seasoning
1 Tablespoon poultry seasoning*
1 Tablespoon parsley flakes
1/4 teaspoon turmeric
1/4 teaspoon celery salt (you can sub celery seeds)
1/8 teaspoon black pepper
1/4 teaspoon sea salt

Instructions
Add all ingredients to a jar and shake or to a bowl and whisk thoroughly until blended well.
To use the mix, dissolve about 1-2 Tablespoons in boiling water to create a flavorful broth. Adjust the amount based on your taste preference and the recipe requirements.

Notes:
* Poultry seasoning is completely vegan and can be found at many grocery stores or online.
**Store the bouillon mix in an airtight container in a cool, dark place, such as a pantry or cupboard. It can last up to 6 months if stored properly.

Blender Method– Some folks like to make it more powdery and prefer to add all the ingredients to their blender or food processor. Because the final product is broken down more, you’ll want to adjust the measurements by using 1 teaspoon mix + 1 cup of hot water.

Savory Asparagus Galette with Vegan Ricotta

Makes 4 generous servings or 6 small servings
Recipe from Nisha Vora of Rainbow Plantlife 
Husband-Tested in Alice’s Kitchen

This looks involved, but the dough and tofu ricotta can be made in advance.  I tested this a couple of times, once using a fork to work in the butter and the second time, I used my food processor.  Both work equally well.  The crust is crispy-crumbly and browns beautifully.  The tofu ricotta recipe takes no time to prepare and makes enough for three galettes. You can also use the ricotta in any pasta recipe, to spread on a sandwich or to dollop on a pizza.  This is good enough for company. 

 
Pastry Ingredients (Keep everything icy cold.)
1¼ cups (150g) all-purpose flour + more for rolling
½ cup (75-85g) medium-grind cornmeal 
½ teaspoon fine sea salt
10 Tablespoons (140g) vegan butter, cubed 
2-4 Tablespoons ice cold water
2 teaspoons apple cider vinegar
Flaky sea salt and black pepper to taste
1-2 Tablespoons plant-based milk

Slice the vegan butter into cubes. Then place it in the freezer for 15 minutes to firm up. Mix the all-purpose flour, cornmeal, and salt in a large bowl. Add the chilled vegan butter and using a pastry cutter (a fork) cut the butter into the flour mixture, until butter is about the size of peas. (You can also pulse it in a food processor.) Mix 2 Tablespoons of the ice water with the apple cider vinegar. Sprinkle it over the dough mixture, gently kneading the dough with your hands. Add more of the ice water as needed, just a teaspoon at a time until the dough easily comes together when you squeeze it and you can form a ball that doesn’t crumble when you pull it apart. Wrap the disc in plastic or place in a bowl and cover it. Refrigerate for 1 hour, or up to 48 hours.

Tofu Ricotta You won’t need to use all of this tofu ricotta. Use the rest for adding to pasta, a sandwich spread, or to top a pizza.

1 (14-ounce / 400g) block extra-firm tofu
4 Tablespoons nutritional yeast
2 garlic cloves, roughly chopped
2 Tablespoons white or yellow miso paste
¾ teaspoon onion powder
1 teaspoon kosher salt, plus more to taste
½ teaspoon freshly cracked black pepper
1 Tablespoon extra-virgin olive oil
15 fresh basil leaves
A small handful of fresh dill
1 medium lemon, zested and juiced (about 3 Tablespoons juice)

To make the tofu ricotta, drain and pat dry the tofu with paper towels (no need to press it). Add the tofu in chunks to a food processor or a blender, along with the remaining ingredients. Blend until smooth, thick, and creamy. 

Asparagus Filling
1 small or medium bunch of asparagus (try to choose spears that aren’t too thick or fat)
1 Tablespoon extra-virgin olive oil
Kosher salt and black pepper to taste

To prepare the asparagus, snap off the tough woody ends off the asparagus at their natural breaking point. Slice the asparagus into bite-sized pieces and toss 1 tablespoon oil and season with kosher salt and pepper.

Assemble and Bake: Preheat the oven to 400F. Once the dough has chilled, arrange a rack in the middle of the oven and line a baking sheet with parchment paper. You’ll need to bring the dough to room temperature for 10-15 minutes to make it pliable enough to roll. Using a rolling pin, roll the dough into a 12” to14” round that’s between ¼ and 1/8” thick dust the rolling pin with flour as needed. Place the dough onto a parchment lined baking sheet.  Add the toppings. Dollop about 1/3 of the tofu ricotta on top of the dough, leaving a 1½” border around the edge. Arrange the prepared asparagus over the ricotta. Fold the edges of the dough up over the filling to form a crust. Brush the tops and edges of the dough with the plant-based milk. Sprinkle the filling and the crust with flaky salt and pepper. Bake the galette for 40-45 minutes, or until the crust is nicely golden brown and the crust is sturdy when you tap it, and the asparagus is tender.

Final Toppings (Optional, but quite nice.  You can use one or all of the herbs.  You can substitute cherry tomatoes, halved, for the sugar snap peas.)
1 large handful of blanched sugar snap peas, sliced in half lengthwise OR sliced cherry tomatoes 
1-2 Tablespoons fresh tarragon, thinly sliced, 1 small handful of basil leaves, thinly sliced, and/or a few sprigs of fresh dill
Lemon zest from ½ to 1 lemon

Once the galette has baked, top with the sugar snap peas or halved cherry tomatoes, fresh herbs, and lemon zest. It's also quite nice with little dollops of pesto.

Nutrition (1 of 6 servings) Calories: 379kcal | Carbohydrates: 39g | Protein: 11g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Trans Fat: 1g | Sodium: 673mg | Potassium: 422mg | Fiber: 5g | Sugar: 3g | Vitamin A: 1659IU | Vitamin C: 16mg | Calcium: 61mg | Iron: 5mg

Creamy Lemon Dill Cashew Sauce

Husband-Tested in Alice’s Kitchen
Makes about 2 cups

This is a rich, versatile sauce that pairs perfectly with roasted or boiled potatoes or as a spread for a veggie sandwich or as a sauce under blanched vegetables, roasted vegetables, tofu or tempeh.

1 cup raw cashews (soaked, rinsed and drained)
½ - 1 cup water
2 Tablespoon fresh lemon juice
1/3 cup fresh dill
1 Tablespoon nutritional yeast
½ teaspoon salt
½ teaspoon garlic powder

Blend all ingredients until completely smooth, adding more water for a thinner consistency. 

White Bean, Pesto, and Lemon Soup with Rice (Vegan)

Recipe by Jenn Lueke
Husband-Tested in Alice’s Kitchen
4 servings

We thought this soup was delightfully lemony, delicious and warming, especially on a cold evening. The original recipe included a kale pesto that must be made to add to the soup, but I cheated a bit and used a store-bought pesto, Trader Joe’s Kale Cashew and Basil Pesto, which made preparing the soup quite quick and easy. (I’ve included the kale pesto recipe at the end.) Kale is also added towards the end of the cooking, but I think any green would be perfectly fine. 

2 Tablespoons olive oil 
3-4 garlic cloves, peeled & minced 
2 teaspoons kosher salt, plus additional to taste 
¼ teaspoon red pepper flakes (optional) 
1 cup dry basmati or jasmine rice, rinsed  (I used jasmine rice.)
1½ cups water, plus additional as needed 
2 cans great northern, navy, or cannellini beans, drained and rinsed (I used great northern.)
1/3 cup fresh basil leaves, packed 
Juice of ½ lemon 
½ large shallot, finely chopped
2 teaspoons dried oregano
½ teaspoon black pepper
2 Tablespoons nutritional yeast
2½ cups veggie broth (I used Better Than Bouillon No-Chicken Broth.)
¾ cup canned coconut milk, about ½ of a can
3 cups shredded kale, packed
¼ cup nut-free kale pesto (¼ cup of recipe below) (I used Trader Joe’s Kale Cashew and Basil Pesto.)
1-2 Tablespoons lemon zest, plus additional for garnish

Zest the lemon and set aside.
Heat the olive oil in a large pot or Dutch oven with a lid over medium heat. Once the oil is shimmering, add the shallot and let cook until translucent, 1 to 2 minutes.
Add the garlic, oregano, salt, black pepper, and red pepper flakes and continue cooking, stirring continuously, for another minute. Incorporate the nutritional yeast and stir again.
Add in the rice and stir to coat in the spices. Let toast while stirring for 1 to 2 minutes. Pour in the broth, water, and coconut milk, place the lid on the pot, and bring to a boil. Reduce heat to medium low and let cook, covered, until the rice is just about fully cooked, 9 to 12 minutes. (You can add additional water if the soup is thicker than your preference. Cook for another 3 to 5 minutes to soften the beans and finish cooking the rice.)
Add the beans and kale to the pot, stir, and place the lid back on. 
Remove the lid and stir in the pesto, lemon juice, lemon zest, and basil. Salt to taste and simmer on low to let the flavors combine for about 5 minutes, then serve immediately for best results.

Nutritional Information: (1 of 6 servings; 1½ cups per serving) 503 calories; 19 g protein; 72 g carbohydrates; 17 g fat (8 g saturated fat); 13 g fiber; 2 g sugars; 930 mg sodium; 0 mg cholesterol; 922 mg potassium/20% DV; 122 mg magnesium/29% DV; 5 mg iron/26% DV; 178 mg calcium/14% DV; 25 mg vitamin C/28% DV; Excellent Source of Vitamins A, B1, K, Folate, Magnesium, Phosphorus, Copper, Manganese, and Selenium

Nut-Free Kale Pesto (yields 1 cup)
1½ cups fresh basil leaves, packed 
¼ cup nutritional yeast (can sub grated parmesan) 
1 garlic clove, peeled & minced 
1½ cup shredded kale, tightly packed
Juice of ½ lemon
½ teaspoon kosher salt
½ cup olive oil, plus additional as needed to yield 1 full cup of pesto
½ teaspoon black pepper
Prepare the pesto by combining all ingredients except the olive oil in a food processor or blender and process until the basil and kale are in very small pieces. Scrape the sides, then while continuing to process slowly stream in the olive oil until fully incorporated into the pesto. Measure out ¼ cup for the recipe above, set aside, and store the rest in an airtight container in the refrigerator.

Tahini Caesar Dressing (Vegan)

 

What you see here is a simple bowl made with black beans
cooked in the Instant Pot, saffron rice cooked
in the rice cooker; roasted sweet potato,
and a simple salad made with Romaine lettuce,
baby spinach, carrots, red pepper, vegan feta,
Sumac Onion Salad, and topped with Tahini Caesar Dressing.

Recipe from Julia Maiten 

Husband-Tested in Alice’s Kitchen

Makes about 1¼ cups

Just when we decide that we have a favorite go-to vegan dressing, I come upon this fabulous one.  This one is absolutely delish!  Make a double batch for the whole week to go with salads, bowls, roasted veggies, wraps or pasta salads.  

2 cloves of garlic, minced

Juice (and zest) from ½ lemon

1/3 cup (80ml) tahini

1/3 cup (80ml) water, more as needed

3 heaping Tablespoon nutritional yeast

1 heaping teaspoon Dijon mustard 

1 Tablespoon apple cider vinegar 

2 teaspoon capers, minced (optional, but so darn good)

1 Tablespoon soy sauce

Black pepper, to taste

Salt, as needed

Whisk or blend together all of the ingredients (mince the garlic and capers finely if not blending). Add more seasonings to taste. 

Nutritional Information: (1 of 8 servings) 75 calories; 4 g protein; 6 g total fat; 1 g saturated fat; 0 g sugars; 1 g fiber; 18 mg calcium; 1 mg iron; 0 mg cholesterol 

Spinach & Artichoke Chickpea Salad (vegan)

Servings 4
Author Caitlin Shoemaker
Husband-Tested in Alice’s Kitchen

This was a big hit with the husband.  It’s pretty quick to make using a food processor.  A friend had given us a late summer tomato and so I served this on whole wheat lavash with that tomato.  I didn’t have any scallions or pepperoncini peppers.  So, I used a shallot instead and drizzled in some lemon juice for the pepperoncini.  I think this would be even better with the pepperoncini since I like a bit more kick.  This made a great lunch and we got some greens and beans in our meal because of it.

Ingredients
3 scallions, cut into 2” segments (I used 1 large shallot.)
¼ bunch parsley, roughly chopped
1 clove garlic
½ teaspoon red chili flakes, optional
¼ teaspoon kosher salt
black pepper to taste
¼ cup vegan mayo (I used easy-to-make Homemade Aquafaba Mayo.)
2 cups baby spinach
32 ounces canned chickpeas, drained and rinsed
14 ounce can quartered artichokes, drained and rinsed
½ cup shredded parmesan cheese (I used dairy-free) or 2 Tablespoons nutritional yeast
3-5 pepperoncini peppers, stems and seeds removed or 2 Tablespoons fresh lemon juice 

Instructions
1. Mayo Base: Add the green onion, parsley, garlic, chili flakes, salt, black pepper, and mayonnaise to a food processor with an S-blade attachment. Process until finely chopped.
2. Pulse: Add the spinach, artichokes, parmesan, pepperoncini peppers (if using), and chickpeas to the food processor and pulse until chopped to your liking, scraping the sides of the
blender as necessary. Season with additional salt and black pepper to taste.
3. You can serve it right away or store any of the leftovers in the refrigerator in an airtight
container for up to 5 days.

Nutritional Information: (1 of 4 servings) 402 calories; 20g protein; 44g carbohydrates; 18g fat (4 g sat fat); 1178mg sodium; 14mg cholesterol; 2g sugars; 16g fiber; 26mg vitamin C; 302mg calcium; 5mg iron/28% DV; over 100% DV of vitamins A and K and manganese

Curried Falafel with Kale Salad

Recipe from Whole Bowls: Complete Meals to Power Your Day by Allison Day

Husband-Tested in Alice’s Kitchen

Makes 4 servings

We really enjoyed this meal.  We had just come back from vacation and wanted something fresh and especially nourishing.  This fit the bill.  I made a double batch of the falafel and the dressing.  I froze half of the baked falafel for another time and I used the scrumptious dressing for all our salads for the week. (Falafel is traditionally made with soaked, dried chickpeas and fried.  This way is a bit quicker and more healthful since they are baked.)

For the Curried Falafel (I suggest doubling the recipe and freezing a batch for later.)

1 tbsp. refined avocado oil or extra-virgin olive oil 

1 onion, roughly chopped 

2 cloves garlic 

2 cups cooked chickpeas 

1 tbsp. lemon juice 

1 tbsp. curry powder 

1/2 tsp. sea salt 

1/2 cup chickpea flour*

*If you have a high speed blender, you can make chickpea flour by blending dried chickpeas.  Otherwise, you can purchase chickpea flour at a supermarket. 

For the Dressing 

3 tbsp. tahini

2 tbsp. lemon juice

2 tbsp. water 

1 tbsp. maple syrup 

1 tbsp. nutritional yeast 

2 tsp. curry powder 

1/2 tsp. sea salt 

Ground black pepper, to taste 

Preheat oven to 425-degrees Fahrenheit. Line a large-rimmed baking sheet with  parchment paper and grease with oil. In a food processor, pulse onion and garlic until a paste forms. Add chickpeas, lemon juice, curry powder and salt; pulse until fully combined. Pulse in chickpea flour until fully combined (will look like very thick hummus). Rest for 30–40 minutes at room temperature to allow flour to absorb excess moisture. Line a large-rimmed baking sheet with parchment paper and grease with oil. Scoop 2–3 tablespoon-sized rounds onto parchment; roll into balls. Bake for 25 minutes. 

To make the dressing, in a small bowl, whisk the ingredients until well blended.

I recommend making a nourish bowl by layering a whole grain, such as quinoa or brown rice, some a steamed veggie like broccoli, some greens like baby kale or spinach with shredded carrots and sliced cucumbers and maybe some cherry tomatoes. Then add the falafel on top and drizzle with the dressing.  Pickled veggies or sauerkraut would be a lovely addition. 

Creamy Chickpea Italian Dressing (vegan; gluten free; dairy free; oil free)

Here we have a SCRUMPTIOUS green salad
 drizzled with Creamy Chickpea Italian Dressing.
In the bowl:  baby lettuce;
sprouts; cucumbers (marinated with rice vinegar, kosher salt & pepper);
steamed broccoli; steamed green beans; fresh mint;
and Lemon Pepper Tofu (with chickpeas). 

Recipe from Forks Over Knives
Husband-Tested in Alice’s Kitchen
Makes about 1¼ cups

Who knew you could use beans to make a creamy dressing?  This dressing is quite yummy on a simple green salad.  It will bump up the protein and fiber of any salad.  Having no oil is a bonus!  Make a double batch on prep day to drizzle on your favorite salads through the week.

½ cup cooked or canned chickpeas, rinsed and drained
½ cup unsweetened plant based milk (I used soy milk.)
2 Tablespoons fresh lemon juice
1 Tablespoon nutritional yeast
1 teaspoon yellow mustard or Dijon mustard
½ teaspoon Italian seasoning
½ teaspoon kosher salt or to taste
¼ teaspoon freshly ground black pepper or to taste

Put all the ingredients in a blender and blend until smooth.  Chill in the fridge.  Drizzle over any green salad.

Creamy Harissa Butter Beans

As you can see, the hubster loved it
and licked his plate clean.

Recipe from Sweet Greens Vegan

Makes 2 generous servings 

(I highly recommend doubling the recipe because it's just terrific.)

Husband-Tested in Alice's Kitchen

Beans and greens may sound a bit boring, but THIS beans and greens dish is out of this world delicious.  This is quick and easy enough to make on a weeknight.  I was sorry I didn't double the recipe because we ate it in one take and now I don't have leftovers for lunch.  Live and learn.  Well, you and yours will absolutely love this dinner.  

Ingredients:
1 (16 oz.) butter beans*, rinsed and drained 
1 Tablespoon olive oil
1 shallot, diced (I used ¼ of a red onion.)
1 teaspoon minced garlic
2 Tablespoon sun-dried tomatoes in oil, chopped
1-2 Tablespoon harissa**
1 cup full fat coconut milk
1/3 cup vegetable broth (or more)
2 teaspoon garlic powder
¼ to ½ teaspoon red pepper flakes
¼ cup nutritional yeast
Handful of shredded kale or spinach
Kosher or sea salt, to taste (I used ½ teaspoon.)
Freshly ground black pepper, to taste (I used ¼ teaspoon.)

Instructions:
Be sure to have all the ingredients prepared and at the ready.  This dish comes together quickly.  Heat olive oil in a large skillet over medium heat. Add diced shallots and cook for just 1-2 minutes. Next, add minced garlic and chopped sundried tomatoes. Sauté for about 2-3 minutes.
Add the drained butter beans and harissa paste, followed by the coconut milk and veggie broth.
Stir in the salt, black pepper, garlic powder, red pepper flakes, and nutritional yeast. 
Bring to a simmer for 2-3 minutes so that it begins to thicken.
Add the shredded kale and let simmer for an additional 2-3 minutes, stirring occasionally.
Once the kale is wilted and the stew has thickened to your liking, remove it from the heat and enjoy with toasted sourdough bread.

Notes: 
*If you can’t find butter beans you can use chickpeas, cannellini beans or navy beans instead. (I buy butter beans, Bush brand, by the case on Amazon.)
**Harissa is a condiment paste made of peppers, garlic, spices, etc. It can be pretty hot and spicy, however, I buy a brand called Mina Harissa Mild, and my husband, who is a panty-waist when it comes to spice, can handle it just fine as you can see in the picture. 

The Very Best Vegan Mac & Cheese (Baked Version PLUS Quick & Easy Version)

This is a photo of the baked version of the recipe.

This is a photo of the quick (no-bake) version of the recipe.

Baked Vegan Mac and Cheese

Recipe from Andrew Barnard

Husband-Tested in Alice’s Kitchen

Makes 16 servings (can be halved)

This is the best vegan mac and cheese recipe ever! Not cashew based, so it’s allergy friendly!  If you don't mind using cashews, you can make your own vegan Parmesan cheese and use it for this recipe instead of store-bought vegan Parmesan. This recipe can be halved and baked in an 1½ quart dish (8 ½"x 10" x 2")

1 pound macaroni noodles, uncooked (Use gluten free if needed)

15 oz can butter beans, drained and rinsed 

2 cups dairy free milk 

½ cup vegetable stock 

½ cup vegan butter 

⅓ cup nutritional yeast 

2 Tablespoons fresh lemon juice

1 teaspoon salt

1 teaspoon freshly ground black pepper

¼ teaspoon paprika

2 cups vegan shredded cheddar cheese, divided 

1 cup vegan parmesan cheese 

⅓ cup seasoned panko breadcrumbs 

2 teaspoons olive oil, optional

Bring a salted pot of water to a boil. Preheat oven to 350˚F/180˚C degrees. Cook 1lb

macaroni noodles according to the package. Drain noodles once done and set aside.

While noodles cook, to a high powdered blender, add 15oz can butter beans, 2 cups

dairy free milk, ½ cup stock, ½ cup vegan butter, ⅓ cup nutritional yeast, 2

tablespoons lemon juice, 1 teaspoon each salt and pepper, ¼ teaspoon paprika, 1 cup

each non-dairy cheddar shreds and parmesan cheese. Blend this until smooth. Set

aside.

In a lightly greased 9x13 casserole dish, add the drained, cooked noodles. Pour the sauce mixture over the noodles and carefully stir together.

Top with remaining 1 cup of the cheese shreds. If using the oil, in a small bowl

combine the oil with the breadcrumbs and stir to well coated. Sprinkle evenly across

the top.

Bake for 25-30 minutes or until breadcrumbs have started turning golden brown on

top. Remove from oven and let set for 10-15 minutes before cutting into.

Notes

Once cooled, cover any leftovers and place in the fridge for up to 5 days. Reheat in the

microwave or oven (350˚F) until heated through.

Melting Vegan Cheese Tips:

1. Use block vegan cheese and shred it yourself.

2. Let your cheese come to room temperature before putting in oven.

15-Minute Quick and Easy Vegan Mac and Cheese

Recipe from Andrew Barnard

Husband-Tested in Alice’s Kitchen

Makes 4 servings 

While the baked version is excellent, this quick version is just as good and quicker to make.  I've found that this recipe can be halved or doubled successfully.

2 cups whole wheat or regular macaroni noodles, uncooked (Use gluten free, if needed.)

1 (15 oz) can butter beans, drained and rinsed 

1 cup dairy free milk (I use soy milk for extra protein.)

½ cup vegetable stock 

¼ cup vegan butter 

⅓ cup nutritional yeast 

2 Tablespoons fresh lemon juice

1 teaspoon salt

½ teaspoon freshly ground black pepper

¼ teaspoon paprika

1 cups vegan shredded cheddar cheese

½ cup vegan parmesan cheese 

Bring a salted pot of water to a boil. Cook the macaroni noodles according to the package. While noodles cook, the remaining ingredients to a high speed blender. Blend this until smooth, about 3-4 minutes. Set aside. When the noodles are done, drain them and return to the pot.  Pour the sauce in and stir well to combine.  Cook just until heated through.  Remove from the heat and the adjust salt and pepper, to taste.  

Homemade Vegan Parmesan Cheese

Recipe from Minimalist Baker  
Husband-Tested in Alice’s Kitchen
Makes 16 (1 Tablespoon) servings

This vegan parmesan cheese is mighty tasty and a cinch to make.  Use it to sprinkle on soups, pasta dishes and/or salads.

¾ cup raw cashews
3 Tablespoons nutritional yeast
¾ teaspoon sea salt
¼ teaspoon garlic powder

Add all the ingredients to a food processor and mix/pulse until a fine meal is achieved. Be careful not to over blend or it will become paste. Store in the refrigerator in an airtight container to keep it fresh.  This will last for several weeks.

Nutritional Information: (1 Tablespoon) 44 calories; 3 carbohydrates; 1.8 g protein; 3 g fat; 0.6 saturated fat; 0 g trans-fat; 0 mg cholesterol; 92 mg sodium; 0.7 g fiber

Crispy Herbed Tofu

Recipe from Catherine Perez of Plant-Based RD 

Husband-Tested in Alice’s Kitchen

Serves 4

These crispy herbed tofu cutlets offer all the savory flavor with a satisfying crunch.  This is a protein packed main perfect for any holiday occasion.  Serve with Vegan Gravy, if you wish.

Olive oil or avocado oil spray for baking

1 (16 oz.) package of super firm tofu, pressed

2 Tablespoons tamari

Juice and zest of ½ lemon

1/3 cup arrowroot powder, cornstarch or all-purpose flour

½ cup soy milk or almond milk, unsweetened

1 teaspoon apple cider vinegar

1 teaspoon fresh thyme leaves or dried thyme

6 fresh sage leaves

2-inch sprig of fresh rosemary

½ cup panko breadcrumbs

¼ cup nutritional yeast

1 teaspoon garlic powder

½ teaspoon paprika

½ teaspoon kosher salt, plus more to taste

Preheat the oven to 425F. Prepare a quarter sheet pan by brushing with 1-2 Tablespoons of oil to coat the bottom of the pan then set aside.  (I used parchment paper.)

Cut your tofu block into 4 slabs lengthwise. Place the slabs in an airtight container with the tamari and lemon juice. Seal the container and gently shake to coat and set aside to marinate for at least 10 minutes.

Set up three shallow bowls. To one bowl add the cornstarch. To the second bowl add the milk and vinegar. Let it sit for 2-3 minutes, add a pinch of salt then whisk together.

Place the thyme, sage, and rosemary on a cutting board then finely mince with a knife. Add the minced herbs to the last bowl along with the breadcrumbs, nutritional yeast, lemon zest, garlic powder, paprika, and 1/2 teaspoon of salt.

Using one hand for wet ingredients and the other for dry ingredients, coat the slab of marinated tofu in cornstarch. Dip the coated tofu into the milk mixture then transfer to the bowl of seasoned breadcrumbs making sure the tofu is completely coated.

Transfer the breaded tofu to the baking tray and spray the tops of the tofu slabs with a little oil. Bake the tofu for 15 minutes, then flip and bake for an additional 5-10 minutes until golden.

Notes

Do a few tasks ahead of the week to save time. Marinate the tofu and prep the breadcrumb mixture in separate resealable bags a day or two prior to making this dish. This will eliminate some prep time and steps the day you plant to make this.

Save time and use super firm tofu. Super firm tofu is different than extra firm tofu in that it is already pressed. You can often times find vacuum packed, pre-pressed tofu like this in the same section they sell regular watery tubs of tofu.

Feel free to shallow fry. I personally like to bake it, but if you’d like to shallow fry the recipe for a really amazing crunchy texture follow the following instructions. Add enough avocado oil to a high-sided sauté pan so that it comes up 3/4 of an inch up the side of the pan. Heat the oil over medium heat and when hot add the breaded tofu. Cook the tofu for 3-4 minutes on each side or until golden in color. Then transfer to a paper towel lined plate to drain.

Nutritional Information: (1 of 4 servings) 233 calories; 25 g carbohydrates; 4 g fiber; 0 g cholesterol; 5 g vitamin C; 19 g protein; 8 g fat; 1 g sugars; 435 mg sodium; 303 mg calcium

Vegan Broccoli Cheddar Soup

Recipe from Sarah's Vegan Kitchen  
Husband-Tested in Alice’s Kitchen
Makes 6 servings

We are always amazed at how delicious vegan foods can be.  Here’s a soup that would normally have dairy cream and cheddar cheese in it.  The creaminess in this soup, instead, comes from a blend of cashews and potatoes.  The cheesiness comes from nutritional yeast and spices. This fantastic soup is good enough for company!!  It's very similar to Panera's Broccoli Cheddar Soup, but it's plant based.

2 Tablespoons vegan butter or olive oil
1 white or yellow onion diced
2-4 cloves garlic, minced
1 pound Yukon gold potatoes or about 3-4 medium-sized potatoes, peeled and cubed
2 medium carrots peeled and diced or grates
2 stalks celery, diced
6 cups vegetable broth
½ cup nutritional yeast
1 teaspoon onion powder
1 teaspoon garlic powder
½ teaspoon smoked paprika
4 cups broccoli, chopped into small florets
¾ cup raw cashews soaked 4+ hours or boiled 10 minutes
Juice of ½ lemon
1 teaspoon kosher salt more to taste
Fresh scallions or chives, for serving (optional)

Instructions
In a large pot, heat the vegan butter or olive oil over medium heat. Add in onion, celery, and carrots and sauté until onion is translucent, about 3-5 minutes. Add in garlic and sauté for another minute.
Add in cubed potatoes, vegetable broth, and bay leaf. Bring to a boil, then reduce heat to low or medium-low to establish a simmer. Simmer for 12-15 minutes, or until potatoes are easily pierced with a fork.
Using a slotted spoon or skimmer, scoop about half of the cooked potatoes out of the soup and into a high-powered blender. (Some of the other veggies will wind up in there too; that's okay.) Set aside for a minute.
Add the broccoli into the pot, along with the spices (onion powder, garlic powder, smoked paprika) and nutritional yeast. Bring the mixture back up to a simmer. Let it simmer over for about 5 minutes, or until the broccoli is tender, while you blend the potato mixture.
Add soaked cashews into the blender with the potatoes. Pour in 1/2 cup water, and blend until completely smooth — this can take several minutes. Add extra water as needed to get everything to blend smoothly into a thick creamy consistency.
Stir the creamed cashew and potato mixture back into the main pot of soup. Add in the fresh lemon juice. Cook for an additional 3-5 minutes, until warmed through and slightly thickened.
Taste and add salt and pepper to preference. The exact amount of salt will vary depending on the brand of veggie broth you use.
Serve with crusty bread, or in a bread bowl if you're feeling fancy! Optionally, top with vegan cheddar-style shreds, scallions, and/or hot sauce.

Notes
The most similar alternative is raw sunflower seeds. They need less soaking time — about 15-20 minutes is enough.
You can substitute in a container of silken tofu, or one (15 oz) can of white beans, drained and thoroughly rinsed. Add them to the blender with the potatoes and blend until completely smooth. These have a bit less thickening power than the cashews, so your soup may be slightly thinner.
You can use a chicken-style vegetable bouillon (such as the cubes from Edward & Sons or the paste from Better Than Bouillon) for a more savory soup base. These are saltier than regular vegetable broth from a carton, so you may need to add less kosher salt at the end.

Nutritional Information: (1 of 6 servings) 333 calories; 16.7 g fat; 2.6 g saturated fat; 0 mg cholesterol; 792 mg sodium; 30.7 g carbohydrates; 8.8 g fiber; 4.2 g sugars; 18.6 g protein; 69 mg calcium; 2 mg iron; 643 mg potassium

Vegan Tuna (Chickpea/Hearts of Palm) Salad

Recipe from Nisha Vora of Rainbow Plant Life
Husband-Tested in Alice’s Kitchen

This makes a dang good sandwich.  I had been making another recipe for chickpea salad. but I when I saw this recipe, I wanted to try using hearts of palm. I love the texture of the hearts of palm mingled with the chickpeas.  This was absolutely delicious, as all of Nisha’s recipes are.  

Ingredients:
1 (15-ounce) can chickpeas, drained and rinsed
1 cup canned hearts of palm, drained and rinsed and roughly chopped 
1/3 cup vegan mayo
1 Tablespoon Dijon mustard (or spicy brown mustard)
2 celery ribs, diced
2 teaspoons celery seeds
2 Tablespoons dill or sweet pickle relish (I used dill pickles.)
2 Tablespoons nutritional yeast
2 nori sheets, crumbled with your hands into small pieces OR ¼ cup Trader Joe’s Furikake Japanese Seasoning
2 Tablespoons freshly squeezed lemon juice
¼ teaspoon kosher salt
Freshly cracked black pepper

For Serving: 
8 slices of hearty sandwich bread or sliced baguette
Sandwich fixings of choice: romaine or leaf lettuce, sliced or shaved cucumber, sliced tomatoes, fresh dill sprigs, pickles

Directions:
In a food processor bowl, combine the chickpeas, hearts of palm, mayo, mustard, celery, celery seeds, relish, nutritional yeast, crumbled nori, lemon juice, salt, and several cracks of pepper.
Do not blend! Pulse about 10 to 15 times, until incorporated and combined but still chunky.
Taste, adding more salt and pepper as needed. But stir them in by hand instead of pulsing to avoid over-blending.
If making sandwiches, spread the tuna salad onto four slices of bread. Top with your desired sandwich toppings. Top each with another slice of bread (for extra richness, add a thin layer of vegan mayo to this slice of bread). 

Red Pesto Couscous Salad with Smoky Granola (vegetarian)

Recipe from BOSH 
Serves 4
Adapted and Husband-Tested in Alice’s Kitchen

This simple Red Pesto Couscous Salad with Smoky Granola is loaded with spiced roast chickpeas and a wonderfully versatile, insanely tasty smoky granola topping. I served this with some Homemade Pickled Beets.  Lovely meal!!

Step 1 Make the Smoky Granola 
1 heaping cup almonds, roughly chopped
¼ cup sunflower seeds 
¼ cup pumpkin seeds
2 Tablespoons olive oil
1 teaspoon apple cider vinegar
2 Tablespoons light soy sauce or tamari
1½ teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon chili powder
¼ teaspoon black pepper
1 Tablespoon nutritional yeast
Flaky sea salt, to taste

Preheat the oven to 375F.  Place a piece of parchment paper (or silicone liner) on a baking sheet. Place the almonds and the seeds in a large mixing bowl.  In a small bowl, whisk together the olive oil, apple cider vinegar and tamari.  Add the smoked paprika, garlic powder, onion powder, chili powder, pepper and nutritional yeast and whisk again until thoroughly mixed.  Add the spice mixture to the almond-seed mixture and toss until the almonds and seeds are thoroughly coated.  Roast the coated granola in a single layer on a baking tray for 12-15 minutes, stirring halfway through baking time. Transfer to a fresh baking tray or plate to prevent overcooking, then sprinkle with flaky sea salt and mix to coat. Let the granola cool to room temperature before using.

Step 2 Prepare the Air Fryer Roasted Chickpeas.  

(This is an adaptation of a recipe from Sweet Peas and Saffron.)

1 (15 oz.) can chickpeas, drained and rinsed
1 Tablespoon olive oil
½ teaspoon paprika
¼ teaspoon onion powder
¼ teaspoon garlic powder
1/8 teaspoon salt
1/8 teaspoon cayenne pepper or Aleppo pepper
Salt & pepper to taste

Air Fryer: Heat air fryer to 400°F.  Pat them well to dry. (I usually drain and rinse them and then put them on a towel for a few hours to make sure they’re completely dry. Whisk the olive oil and spices together. Toss in the chickpeas and mix until the chickpeas are coated. Dump the whole batch of chickpeas in the air fryer basket. Cook for 15-20 minutes or more, shaking a few times. When chickpeas are cooked to your liking, remove from air fryer. Sprinkle with salt and pepper, to taste. Since all air fryers will cook slightly differently, use the cook time as a rough estimate and check on your chickpeas frequently during the last 5 minutes of cooking. Leave the chickpeas in an open bowl or jar for up to one week. If they lose their crispness, just pop them back in the Air Fryer for a couple of minutes.

Step 3 Prepare the Couscous.
1 cup couscous
1 cup boiling water
3 Tablespoons plant-based tomato pesto (I use Trader Joe’s Organic Roasted Red Pepper and Almond Pesto which is vegetarian, not vegan.)
½ teaspoon salt
½ teaspoon pepper
1 teaspoon onion powder
1 teaspoon garlic powder
1 small red pepper, diced
3 Tablespoons fresh parsley, minced
2 scallions, sliced

Boil a kettle and tip the couscous, red pesto, salt and pepper into a bowl. Pour the boiling water over the couscous mix. Stir well. Cover the bowl and set aside for at least 5 minutes. Uncover the bowl. Fluff the couscous with a fork. Add the diced red pepper, the parsley and the scallions and mix well.  

Step 4 Plate the finished dish.
1 cup hummus
1 cup of the Smoky Granola
4 cups arugula (or other favorite green)
2 Tablespoons fresh lemon juice
1 Tablespoon olive oil
Pinch of Kosher salt

Sprinkle the arugula with the fresh lemon juice.  Add the olive oil and salt.  Toss.  Divide the arugula between 4 bowls.  Spoon ¼ cup of hummus onto each bowl.  Spoon some of the couscous into bowls and top with the roast chickpeas. Sprinkle over the smoky granola and serve immediately.

Vegan Sausage & Fennel Pasta with Crushed Tomato Sauce

Servings: 5
Recipe from Rainbow Plant Life
Husband-Tested in Alice’s Kitchen

This was a treat.  I had bought some Beyond Meat Spicy Italian Sausage (4 links to a pack) on sale.  I used 2 of the links for this delicious pasta and the other 2 links for Sausage Kale and Bean Soup and we have leftovers of both dishes, so this was a win-win. 

1 large fennel bulb
3 Tablespoons extra virgin olive oil
4 garlic cloves, grated or minced
½ teaspoon red pepper flakes (optional)
2 links of vegan sausage (7 to 8 oz or 200g, ideally spicy or Italian-flavored)
Kosher salt and freshly cracked black pepper
¼ cup nutritional yeast
12 ounces bucatini (or spaghetti or linguine)
1 28-ounce can best-quality whole peeled tomatoes 
4 cups baby spinach or kale, chopped 
2 large handfuls fresh basil, sliced (I used ¼ cup pesto.)
For serving: Fresh toasted garlic breadcrumbs (optional, but very nice)

Bring a large saucepan of water to a boil for the pasta.
Slice off the fennel stalks and reserve any fronds for an optional garnish (roughly chop them).
With the fennel bulb, if the outer layer is very thick, remove it. Slice the bulb in half, lengthwise. Use a mandolin or sharp knife to thinly slice the fennel crosswise, as thinly as you can.
Meanwhile, heat the 3 TBSP olive oil over medium-high heat in a deep sauté pan. Once hot, add the fennel with a pinch of salt. Cook for 4 to 5 minutes, stirring occasionally, until some edges start to brown.
While the fennel cooks, pour the canned tomatoes with their juices into a bowl. Crush them with your hands. Set aside. Also, crumble the sausage with your hands if you have time (if it doesn't crumble, slice it). Add the garlic to the fennel and cook for 1 minute, stirring frequently. Now add the red pepper flakes and cook, stirring frequently, for 30 seconds. Add the crumbled or sliced sausage into the pan. Break it up with a wooden spatula as it cooks, and cook for 4 to 6 minutes, or until browned and a bit crisp (the exact cook time will depend on the brand of sausage used). Add in the crushed tomatoes with juices, a generous amount of black pepper, and the nutritional yeast. Stir to coat and reduce the heat to maintain a simmer for 15 minutes, stirring occasionally, until the sauce thickens. If desired, smash some of the tomatoes with the back of a wooden spoon from time to time. After you add the tomatoes and the pasta water is boiling, salt the water generously (about 1 ½ tablespoons kosher salt or 2 ½ to 3 teaspoons sea salt). Add the pasta and cook for the minimum amount of time for al dente pasta according to the package instructions. Before draining, reserve 1 cup of pasta water. Drain the pasta but do not rinse it. Add the baby spinach to the tomato sauce and cook briefly until it just starts to wilt. Add in the hot cooked pasta plus ¾ cup to 1 cup of the pasta water. Turn the heat to medium-high and toss the pasta vigorously with tongs until it’s well coated in the sauce and is al dente, 1 to 2 minutes. Add more pasta water as needed. Season to taste with salt and pepper. Off the heat, garnish with basil or parsley or pesto.  Top with breadcrumbs, if using.

Notes
I love this recipe with Beyond Meat Hot Italian Sausage. Field Roast Italian sausage also works great.
My favorite canned tomatoes are from Bianco Dinapoli. I also like San Merican, Cento, Mutti, and Bello Organic.
Feel free to use a bit more spinach if you want, as it wilts down a lot. You can also use baby kale, just cook it a minute or so longer.

Nutritional Information: Calories (1 of 5 servings): 505 calories; Carbohydrates: 69g; Protein: 27g; Fat: 15g; Saturated Fat: 3g; Polyunsaturated Fat: 2g; Monounsaturated Fat: 8g; Sodium: 358mg; Potassium: 1777mg; Fiber: 11g; Sugar: 4g; Vitamin A: 17891IU; Vitamin C: 60mg; Calcium: 250mg; Iron: 9mg

Chopped Creamy Dill Pickle Salad

Recipe from The First Mess

Husband-Tested in Alice's Kitchen

Makes 4 servings

Crunchy and crisp vegetables combined with a tangy, dairy-free dill pickle dressing makes for a perfect autumn dinner with friends. The toasted and seasoned breadcrumbs add extra flavor and crunch. 

Creamy Dill Pickle Dressing

⅓ cup raw cashews, soaked for at least 2 hours and drained*

⅓ cup chopped dill pickle (about 1 large pickle)

⅓ cup + 1 Tablespoon water

1 tablespoon pickle brine

1 tablespoon white wine vinegar

1 tablespoon nutritional yeast

½ teaspoon onion powder

½ teaspoon garlic powder

½ teaspoon maple syrup or agave nectar

Sea salt and ground black pepper, to taste

¼ teaspoon dried dill weed

Seasoned Breadcrumbs & Salad

1 tablespoon olive oil

1½ cups fresh breadcrumbs**

1 teaspoon nutritional yeast

½ teaspoon onion powder

¼ teaspoon dried dill weed

sea salt and ground black pepper, to taste

2 cups finely chopped kale (lightly packed)

2 cups finely chopped red cabbage (I used a slaw mix.)

2 cups chopped romaine heart (I used greens mixture because that's what I had.)

2 cups finely chopped cauliflower (about ½ small head of cauliflower)

¼ cup chopped fresh dill (optional)

Instructions

Make the dressing. In an upright blender, combine the cashews, chopped dill pickle, water, pickle brine, white wine vinegar, nutritional yeast, onion powder, garlic powder, agave nectar, salt, and pepper. Blend this mixture on high until smooth and creamy. Check the dressing for seasoning and adjust if necessary. Pour the dressing into a small bowl and stir in the dried dill weed. Set aside.

Make the toasted and seasoned breadcrumbs For topping the salad. Heat a medium skillet over medium heat. Pour in the olive oil and swirl it around. Add the breadcrumbs to the skillet. They should sizzle a bit. Give them a stir and then add the nutritional yeast, onion powder, dried dill weed, salt, and pepper. Once the breadcrumbs are starting to darken around the edges, lower the heat to medium-low. Keep stirring the breadcrumbs until they have dried out a bit and are evenly toasted, about 5 minutes. Remove the breadcrumbs from the heat and let them cool completely.

Assemble the salad. In a large bowl, combine kale, cabbage, romaine, and cauliflower. Pour the dressing over the vegetables and sprinkle with some salt and pepper. Using tongs, give the salad a thorough toss until all vegetables are coated in the dressing.

Top the salad with the toasted breadcrumbs and fresh dill (if using). Serve immediately!

Recipe Notes

*For a quick soak, you can add boiling water to the cashews and let them soak for 30 minutes while you prep the rest of the ingredients.

**For fresh breadcrumbs, just pulse bits of bread in a blender or food processor until you have uniformly small pieces.

You can make the salad components in advance.