Fresh Black Bean Salad (Vegan and Gluten-Free)

Here we have a delicious supper
for a hot summer's day:
Fresh Black Bean Salad;
Cucumber Salad and a fresh peach

Recipe from Kathryne Taylor (of Cookie and Kate) 
Recipe yields 4 large or up to 8 side servings.
Husband-Tested in Alice’s Kitchen

This Southwestern black bean salad recipe is healthy and delicious! This fresh black bean salad is perfect for potlucks, parties and busy weeks. 

Ingredients
3 cans of black beans (15 ounces each) or 4½ cups cooked black beans, rinsed and well-drained
2 ears of corn, shucked or defrosted frozen corn (I used frozen roasted corn.)
1 orange, yellow or red bell pepper, chopped
1 cup quartered cherry tomatoes
1 cup chopped red onion (from 1 small onion)
½ cup finely chopped fresh cilantro (optional)
1 medium jalapeño, finely chopped (keep the seeds for heat if you’d like, or remove them for mild flavor) or 2 Tablespoons finely chopped pickled jalapeño
½ teaspoon lime zest (from 1 lime, preferably organic)
2 tablespoons lime juice (about 1 lime), to taste
¼ cup extra-virgin olive oil (I used 2 Tablespoons)
¼ cup white wine vinegar (I used 2 Tablespoons rice vinegar.)
½ teaspoon chili powder
½ teaspoon ground cumin
½ teaspoon salt, to taste
Optional garnishes: sliced avocado, crumbled feta, lime wedges

Instructions
1. In a large serving bowl, combine all of the ingredients and toss to combine. Taste, and adjust as necessary until the flavors really pop—I usually add another teaspoon or two of vinegar (you can use lime juice instead, for more mild flavor) and another ¼ teaspoon salt.
2. Cover and chill to enhance the flavors—preferably for at least 2 hours, or overnight. Serve in individual bowls as is, or with any of the garnishes listed. Leftovers keep well for up to 4 days or so; you might want to wake up the flavors with an extra squeeze of lime juice or tiny splash of vinegar.

Notes
You can bulk this recipe up by adding some leftover brown rice or cooked quinoa.

Serve this recipe as black bean salsa (you can omit the oil) with tortilla chips. If you don’t like corn, omit it and add an extra cup of quartered cherry tomatoes.
If using the optional garnishes, be sure to add them as you serve the salad, so that they stay fresh.

Peachy Overnight Oats (vegan and gluten-free)

Recipe from Caitlin Shoemaker of From My Bowl
Tested (and adapted a bit) in Alice’s Kitchen
Makes 3 servings

When it’s just too hot to cook and the peaches are especially lovely and perfectly ripe, make this easy and luscious breakfast to cool you off.

2 ripe peaches, pitted and chopped into bite-sized pieces, divided
2 cups non-dairy milk (I used soy milk.) 
1 Tablespoon grade A maple syrup, plus more to taste
1 teaspoon vanilla extract
¼ teaspoon cinnamon 
Pinch of flakey sea salt
1½ cups old-fashioned rolled oats, gluten-free, if necessary
½ cup quick cooking oats
2 Tablespoons chia seeds
¼ cup non-dairy yogurt (I used Cocojune coconut yogurt.)

Instructions
Prep: Quarter one peach and finely dice the other. Add the quartered peach to a high-speed blender along with the milk, maple syrup, vanilla, cinnamon, and salt. Blend on high for 45-60 seconds, until the peaches are finely blended into the milk.
Mix: Add the oats, chia seeds, and yogurt to a large bowl. Pour the peach milk into the bowl, then stir until everything is combined. Let sit for at least 5 minutes, to allow the oats and chia seeds to absorb some of the liquid. 
Store: transfer the oats to 2-3 jars or other containers.  Add the diced peaches on top of each jar of oats.  Cover and store in the fridge for at least 4 hours, preferably overnight. 
In the morning, remove the top from the jar and stir in the peaches. Add more milk to the mix if you like it more loose. 
These will keep in the fridge for up to 5 days.

Lime and Mint Overnight Oats

Recipe from Julia Maiten

Adapted and tested in Alice’s Kitchen

Makes 2 servings

What a refreshing, summery breakfast this makes!  One of my absolute favorite overnight oats recipes comes from Julia Maiten.  It’s Orange Spiced Overnight Oats.  I make it all the time.  This is basically the same recipe, but instead of oranges and the spices, this one uses fresh lime juice and zest plus the addition of fresh mint. You can top this one off with your favorite fruits and berries.  I had some ripe plums ready to go plus some grapes.  This was a delicious breakfast.

1 cup old fashioned rolled oats

½ cup quick cooking oats

2 Tablespoons chia seeds

Zest from 1 lime

Juice from 1 lime

1½ cups soy milk

½ cup thick soy yogurt (I used Cocojune Coconut Yogurt, but I also like Homemade Instant Pot Cashew Yogurt.)

pinch of salt 

2-3 Tablespoons maple syrup 

Put all the ingredients in a large bowl and stir well.  Chill in the fridge overnight.  In the morning, scoop out a portion and add the toppings.

Optional Toppings: fresh mint, blueberries, flakey salt

Other Toppings: tahini, grapes and fresh mint

Chickpea Salad from Oh She Glows (vegan and gluten-free)

Here we have Chickpea Salad on whole grain toast
with arugula, cherry tomatoes and avocado
served along with some plantain chips.

Recipe from Oh She Glows 
Husband-Tested in Alice’s Kitchen

Makes 3-4 servings

We love a chickpea salad. I’ve tested quite a few.  This one is another good one.  It’s very lemony, pickily and dilly.  It’s been just too hot to cook, so this was a great dish to make without heating up the kitchen. (I usually make a double batch of any chickpea salad so that I have enough for lunches through the week.) Serve this salad in pieces of Boston or Bibb lettuce, in a wrap or sandwich, or on crackers. If you have a picnic or road trip in store you’ll be happy to know that it packs well. Oh, She Glows is a fine source for meatless and gluten-free meals.

Ingredients
1 (14-ounce) can chickpeas, drained and rinsed
2 celery stalks, finely chopped
3 green onions, thinly sliced
¼ cup finely chopped dill pickle
¼ cup finely chopped red bell pepper
1 carrot, shredded (optional)
2 teaspoons capers, drained (optional)
3 Tablespoons store-bought or Homemade Vegan Aquafaba Mayonnaise
1 garlic clove, minced
1½ teaspoons yellow or Dijon mustard
2 teaspoons minced fresh dill or ½ teaspoon dried dill (optional)
1½ to 3 teaspoons fresh lemon juice, to taste
¼ teaspoon fine sea salt, or to taste
Freshly ground black pepper

Directions
In a large bowl, mash the chickpeas with a potato masher until flaked in texture.
Stir in the celery, green onions, pickles, bell peppers, mayonnaise, and garlic until combined.
Now, stir in the mustard and dill, and season with the lemon juice, salt, and pepper, adjusting the quantities to taste.
Serve with toasted bread, on crackers, wraps, or on top of a basic leafy green salad. 

Yamitsuki Cabbage Salad

Recipe from Nena Creates Facebook Reels
Husband-Tested in Alice’s Kitchen
Makes 4 servings

Well, this is just scrumptious and so easy to make.  It’s a nice change from the usual cabbage recipes we use in our neck of the woods.  We thought this was good enough for company.

Ingredients
1/2 head medium cabbage 
1/2 tsp kosher salt
1/2 tsp Easy Vegetable Bouillon Powder 
2 tbsp roasted white sesame seeds
2 tbsp roasted sesame oil
1-2 cloves garlic, finely minced or grated
Optional: garnish with additional sesame seeds

Instructions
Cut cabbage in half, remove core and discard. Cut cabbage into 1” cubes and thoroughly wash and dry (I used a salad spinner.)
In a mortar and pestle or spice grinder, grind the toasted sesame seeds. Leave some seeds ungrounded for variety of texture, if you wish.
Crush garlic using either a garlic press or finely mincing or grating (all based on preference or what you have available). Add garlic to small bowl with sesame oil.
Add cabbage to a large container with a lid. Add salt and chicken OR mushroom bouillon and hand massage into cabbage OR close lid and shake aggressively to evenly distribute the seasonings.
Add garlic and sesame oil. Top with sesame seeds. close lid and shake aggressively to evenly distribute the added seasonings.
Serve immediately and enjoy! Transfer any leftovers into an airtight container and store in fridge for up to 2 days.

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.

Roasted Cauliflower and Edamame Nourish Bowl

Recipe from Tess Begg

Husband-Tested in Alice’s Kitchen

Makes 4 servings

I spent a pleasant time making the components of this dish and it paid off.  It can be eaten hot or at room temperature. Leftovers taste great the next day. This was good enough to serve guests.

Roasted Cauliflower & Edamame: 

1 head cauliflower, cut into florets (approx. 3 cups) 

1 cup frozen edamame beans (thawed) 

Drizzle of olive oil 

2 teaspoons ground cumin 

3 teaspoons ground paprika 

1 teaspoon ground coriander 

2 teaspoons garlic powder 

1 teaspoon chili flakes 

Generous pinch of salt and black pepper   

Parsley Salad: 

1 bunch of parsley, finely chopped (approx. 2-3 cups) 

1 small red onion, finely diced 

1 cucumber, finely diced 

1 medium tomato, finely diced (I used cherry tomatoes.)

Juice of 1 small lemon 

2 teaspoons olive oil 

Pinch of salt   

Creamy Tzatziki: 

¾ cup soy or coconut yogurt 

1 small cucumber, grated and juice squeezed out 

Juice of 1 small lemon 

1 garlic clove, minced 

1 Tablespoon chopped fresh dill 

½ Tablespoon olive oil 

Pinch of salt and pepper   

Toppings: 

2 Tablespoon sesame seeds 

1/3 cup dried cranberries   

Instructions: 

Roast the Veggies: Preheat your oven to 400°F. Toss the cauliflower and edamame with the olive oil, cumin, paprika, coriander, garlic powder, chili flakes, salt, and pepper on a baking tray. Bake for about 35 minutes until crispy. 

Mix the Tzatziki: Combine all tzatziki ingredients in a small bowl and mix well. 

Toss the Salad: In a separate bowl, mix the parsley, red onion, cucumber, tomato, olive oil, lemon juice, and salt. 

Assemble: Spread the creamy tzatziki at the bottom of the bowls, top with the fresh parsley salad, and pile the crispy roasted cauliflower and edamame on top. Finish by sprinkling with sesame seeds and cranberries. 

Homemade Fudgsicles (vegan)

Recipe from The Bigley Basics (Facebook reels)
Husband-Tested in Alice’s Kitchen
Makes 8-10 (depending on how big the molds are)

These homemade fudgsicle are rich, fudgy, and irresistibly chocolatey. They’re also dairy-free, refined sugar–free, and made with simple, wholesome ingredients. They make a great dessert on a very hot day.  And as you can see, the hubster loved them!  

Ingredients:
1 (13.5 oz) can full-fat coconut milk
1 cup raw cashews or ½ cup cashew butter (peanuts or almonds would also work)
½ cup pure maple syrup 
½ cup unsweetened cocoa powder
1 tsp pure vanilla extract
¼ tsp salt

Instructions:
1. Add all the ingredients to a high-speed blender and blend until smooth and creamy. (If you don’t have a high-speed blender, use cashew butter instead of cashews.)
2. Divide the mixture evenly between 8–10 silicone popsicle molds.
3. Freeze for 6–8 hours, or until fully solid.
4. Once frozen, remove the popsicles from the molds by gently pushing them up from the bottom of the molds.
5. Dig in and enjoy! Store any leftovers in the freezer.

Instant Pot Black Lentils

Recipe from Vegan Instant Pot Cookbook by Nisha Vora

Husband-Tested in Alice's Kitchen

I'm liking black lentils. They are so filling and satisfying. And, look how lovely they are set off by the colorful veggies.  Eat them as is or add them to nourish bowls, a salad, or even soups for an extra boost of protein and fiber.

1 cup black lentils
1 ¾ cups water or vegetable broth
½ teaspoon salt
½ teaspoon black pepper

Rinse the black lentils well.  Drain and then put them in the Instant Pot.  Add the water (or broth), the salt and pepper.  Put the Instant Pot lid on and make sure the valve is set to Sealing. Press the Pressure Cook button and set the time to 5 minutes.  Allow for Natural Pressure Release for 15 minutes.  When the time is up and the pin has dropped, open the lid and give the lentils a gentle stir.  The lentils can be eaten right away and/or they can be stored in the fridge or freezer.  If using in a salad, be sure to rinse the cooked lentils first.

Vegan Baked Dumplings

Servings 4

Recipe from Monica Davis of The Hidden Veggies 

Husband-Tested in Alice’s Kitchen

This recipe (and other versions of it) kept popping up on social media. The pictures made my mouth water, so I gave it a shot.  We thought it was terrific tasting. I thought it was tremendously easy to put together on a busy day. I served it with some brown jasmine rice and grapes on the side.  The recipe calls for red curry paste, which can be spicy and as you know, the husband can’t handle the heat, so I used a mild harissa paste.    

Sauce

1 (13.5 oz) can coconut milk

¼ cup hot water

2 Tablespoons red curry paste or harissa paste (I used mild harissa paste.)

3 Tablespoons Soyaki sauce*

3 cloves minced garlic

½ teaspoon sea salt

Vegetables

½ cup red pepper diced

½ cup mushrooms sliced

2 cups kale chopped small

Dumplings

1(16-oz) package vegetable dumplings (I used Trader Joe’s Frozen Thai Vegetable Gyoza.)

Optional Garnish

1 Tablespoon cilantro or parsley

1 Tablespoon green onions

1 Tablespoon crunchy chili onion oil

Instructions

1. Preheat the oven to 400°F (204°C).

2. Pour a can of coconut milk into the bottom of a baking dish. Then, add 1/4 cup of hot water to the can and pour it into the dish to extract all the coconut milk from the can. 

3. Add the red curry paste or harissa paste, the Soyaki sauce*, minced garlic, and salt. Stir with a whisk until well combined.

4. Add approximately 2-3 cups of your preferred vegetable. (I used baby bok choy, mushrooms, and red peppers.)

5. Place the frozen vegetable dumplings on top of the sauce and veggies, then spoon a little sauce over the top of them or flip them over to make sure they get a little coating of the sauce.

6. Cover tightly with parchment and foil and bake at 400°F (204°C) for 20-25 minutes until hot and bubbly.

7. Garnish with crunchy chili onion oil, fresh cilantro or parsley, and/or fresh green onions. Serve hot in a bowl by themselves or over rice or over rice noodles.

Notes:

*If you don't have Soyaki sauce, you can use 2 Tablespoons of soy sauce, 1 Tablespoon of rice vinegar, 1 Tablespoon of coconut sugar, 1 teaspoon of ground ginger, and 1 teaspoon of sesame oil as an alternative.

This recipe is quite forgiving, so feel free to swap out the vegetables and make it your own.

Be sure to cover the dumplings while they are baking to prevent them from drying out.

If using more frozen dumplings than stated or if adding frozen veggies, bake the casserole for an additional 5-15 minutes, until hot and bubbly.

Nutrition

Serving: 4 dumplings with sauce | Calories: 476kcal | Carbohydrates: 53g | Protein: 10g | Fat: 27g | Saturated Fat: 18g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 887mg | Potassium: 315mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2835IU | Vitamin C: 49mg | Calcium: 102mg | Iron:5mg

Peanut Butter Noodles (vegan)

Recipe from From My Bowl  
Husband-Tested in Alice’s Kitchen
Makes 4 servings

The sauce for this dish is spot on. It tastes fabulous in this dish, but would also make a nice dip for spring rolls or drizzled over nourish bowls. 

 
8 ounces dried udon noodles or 12 ounces fresh or other pasta (I used rice noodles.)
¼ cup creamy natural peanut butter (I used a Tablespoon of natural peanut butter and then I made up the rest using PB2 and water.)
1 clove garlic crushed (optional)
1 Tablespoon low sodium tamari or soy sauce plus more to taste
1 Tablespoon unseasoned rice vinegar
1 Tablespoon brown sugar agave, or maple syrup
1 teaspoon toasted sesame oil
1 teaspoon chili garlic sauce sambal oelek or sriracha
2-3 Tablespoons hot water

Prep: Bring a large pot of water to a boil and cook the udon noodles according to the package instructions; dried noodles will take around 8-12 minutes while fresh noodles take 1-2 minutes. Drain, but do not rinse.

Make the Sauce: In a small bowl combine the peanut butter, garlic, tamari, vinegar, sugar, sesame oil, and chili garlic sauce. Whisk together until a thick paste forms, then add 2 tablespoons of hot water and whisk until a thick sauce forms and the sugar has dissolved. Add more water if necessary, but keep in mind that the sauce will thin out more when combined with the noodles.

Combine: Return to the pot or a shallow pan. Pour the peanut sauce over the noodles and use tongs to mix well, until every noodle is coated. The residual heat left from cooking the noodles usually warms them up enough for me, but you can also gently heat the noodles over medium low heat if desired. Add additional soy sauce to taste, as necessary.

Serve: Top with green onion, crushed peanuts, and/or chili oil and serve warm. Leftovers will keep in the fridge for up to 4 days and are best reheated on the stovetop or in the microwave with a splash of water to help thin the sauce out again.

Notes: Gluten-Free: Udon noodles are not gluten-free but you can easily substitute them with rice noodles! Use tamari instead of soy sauce to keep this recipe gluten-free.

Additions: edamame; mushrooms; scallions; tofu; broccoli; red bell pepper, etc…

Nutrition
Calories: 321kcal | Carbohydrates: 46g | Protein: 13g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1315mg | Potassium: 117mg | Fiber: 4g | Sugar: 10g | Vitamin A: 0.1IU | Vitamin C: 0.2mg | Calcium: 14mg | Iron: 1mg

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

Marinated Baked Tempeh (vegan)

Recipe from https://www.loveandlemons.com
Husband-Tested in Alice’s Kitchen
Serves 4

This is a simple and delicious way to prepare tempeh for salads, noodle dishes, and grain bowls. I love making this on food prep day for meals later in the week.

Ingredients
1 (8-ounce) package tempeh
¼ cup tamari
2 Tablespoons rice vinegar
2 Tablespoons maple syrup
1 Tablespoon extra-virgin olive oil
1 teaspoon sriracha
Freshly ground black pepper

Instructions
Cut the tempeh into cubes, place in a steamer basket, and set over a pot with 1-inch of water. Bring the water to a simmer, cover, and steam for 10 minutes. (Steaming removes any bitterness from the tempeh and also helps the tempeh become tender and ready to soak up more flavor from the marinade.)
In a bowl, whisk together the tamari, vinegar, maple syrup, olive oil, sriracha, and several grinds of pepper. Place the tempeh in the bowl with the marinade.  Toss gently to coat.  Put the tempeh in a shallow dish  and pour the marinade on top to coat. Marinate for at least 30 minutes or overnight.
Preheat the oven to 425°F and line a baking sheet with parchment paper.
Arrange the cubes in a single layer, reserving the excess marinade.
Bake for 10 minutes. Remove from the oven. Put the tempeh back into the marinade and toss until it’s coated. Put the tempeh back onto the parchment lined baking sheet. Bake for 10 more minutes, or until the cubes are charred around the edges. If there’s any marinade left in the bowl, add the hot tempeh to it and toss again to coat.  Then enjoy the tempeh on salads or grain bowls.  Store any leftover tempeh in the fridge.

Notes
For grilled tempeh: Cut the block into triangles and follow the marinating instructions above. Preheat a grill to medium. Spray the grill and grill the tempeh 7-9 minutes on the first side. Remove from grill, dip it back into the marinade to coat, then return it to the grill and grill the second side for 4-5 minutes, or until deep char marks form.

Peanuty Coconut Noodles (vegan)

Recipe from bosh.tv
Husband-Tested in Alice’s Kitchen
Makes 2 generous servings

There's something about this peanuty coconut sauce, creamy and rich with a little heat from the sriracha and a pop of lime, that just hits the spot and makes the hubster very happy. This comes together in about 30 minutes and the whole thing feels way more impressive than the effort involved. The sauce keeps well for 3 days in the fridge. The sauce can be frozen. Next time I make this, I’ll prep several batches of the sauce, use one batch and freeze the other batches for quick busy-night meals. 

50 g peanut butter (about 3 Tablespoons)
4 Tablespoons soy sauce
3 Tablespoons coconut milk
1-2 Tablespoons Sriracha
1 Tablespoon maple syrup
1 lime, juiced
2 portions of rice noodles**
2 cloves garlic, minced
2 cm piece of fresh gingered, julienned
3 spring onions, sliced or 1 small shallot, minced
1 red bell pepper, cored and thinly sliced
3 heads of bok choy
3 Tablespoons coconut oil
1 Tablespoon toasted sesame seeds

In a small bowl, combine the peanut butter, soy sauce, coconut milk, sriracha, maple syrup, and juice from the lime. Stir until you have a velvety sauce.
Cook the noodles as per instructions on the packet. Rinse and set aside.
While the noodles are cooking, prepare the vegetables.
Peel and finely chop the garlic. Peel the ginger and slice in matchsticks. Trim the spring onions and finely slice. Slice the red pepper and cut the bok choy in half lengthwise and then cut into large slices.
In a large pan over medium to low heat, add the oil. Once hot, gently fry the garlic and ginger for a couple of minutes, taking care not to burn it. Increase the heat, add the spring onions and red pepper and bok choy and cook for another minute. Tip in the cooked noodles into the pan then stir through the sauce. Allow the sauce to bubble.
Divide the noodles, vegetables and sauce into two bowls, top each bowl with a sprinkle of sesame seeds.

Notes:
**Swap the noodles: Rice noodles work brilliantly here for a gluten-free version, and soba noodles give it a slightly nuttier flavor that works really well with the peanut sauce. 
Bulk it up: Add in some crispy baked tofu or a handful of edamame to make it a bit more substantial. Just toss the tofu in a bit of soy and bake at 200C for 20 minutes while you get everything else ready.
 

Silken Tofu Bagels (Vegan)

Recipe by https://mrsslimonplants.com/ 
Makes 4 bagels
Husband-Tested in Alice’s Kitchen

I first learned how to make bagels from Julia Child’s Baking with Julia cookbook and tv series.  They were absolutely fantastic!  However, they were a joy and a pain to make.  If you like baking, you understand the joy part.  The pain was that it took quite a while to make them and there was always a mess to clean up. I was scrolling and this recipe popped up.  I watched the video and saw how easy they were to make.  I had the ingredients and gave it a go.  It took me 45 minutes from start to finish.  They came out nicely.  While they don’t have the complex flavors of Julia’s bagels, they are good enough for me to make when I’m hankering for a quick homemade sandwich bread.

For the dough: (I would highly recommend using a kitchen scale for measuring the flour and tofu.)
300g all-purpose flour (~2 cups / 10.6 oz)
290g soft silken tofu (~1 ¼ cups / 10.2 oz)
2 teaspoons baking powder
½ teaspoon sea salt
½ teaspoon garlic powder
1 Tablespoon water (only if needed)

For boiling:
4 cups water
½ teaspoon baking soda
2 Tablespoons barley malt syrup or brown rice syrup (The original recipe calls for corn syrup.)

For topping:
2 Tablespoons soy milk
1 teaspoon maple syrup
Everything But the Bagel Seasoning (or topping of choice)

Directions
In a bowl, combine flour, baking powder, garlic powder, and salt. Mix well.
In a separate bowl, mash the silken tofu until smooth. Add it to the dry ingredients and gently knead with your hands until a dough forms. If the dough feels dry, add about 1 tablespoon of water to help bring it together.
Let the dough rest for at least 15 minutes. Meanwhile, preheat your oven to 400°F (200°C).
Lightly flour a clean surface and knead the dough briefly until smooth. Divide into 4
equal portions and shape each into a ball. Use your finger to create a hole in the center and gently stretch into a bagel shape.
Bring a pot of water to a boil. Add baking soda and syrup. Boil each bagel for about
30 seconds per side, then transfer to a parchment-lined baking tray.
Mix soy milk with maple syrup and brush over each bagel (this helps create a golden finish).
Sprinkle with everything bagel seasoning or other favorite topping. Bake at 400°F (200°C) for about 25 minutes, or until golden brown. Let the bagels cool completely before slicing.

Lemon Banana Bread (vegan)

Recipe from https://www.theconsciousplantkitchen.com/ 
Husband-Tested in Susan U.’s Kitchen and Alice’s Kitchen
Makes one 9” x 5” loaf (12 slices)

We went on a double date with our friends, Susan and Bill.  Susan helps me when I teach my Plant Powered Plates class at Gilda’s Club of Louisville.  I call her my "Sue Chef."  After enjoying a pizza and a mocktail at a local restaurant, they invited us to see their beautiful home and have dessert.  This is what she made, along with a tasty berry compote. She packed up a generous slice for me to enjoy at breakfast the next day, which I did with Homemade Instant Pot Cashew Yogurt. Here is a link to a tasty compote I've made many times. 

1½ cups mashed bananas, equivalent to 3 large bananas
1½ cups all-purpose flour 
½ cup almond flour 
¼ cup lemon juice, about 2 medium lemons
2 teaspoons lemon zest
⅓ cup soft brown sugar 
2 teaspoons baking powder
½ teaspoon baking soda
⅓ cup mild-flavor olive oil 
1 teaspoon almond extract 
½ teaspoon salt
(Optional, but lovely)
Pinch of cinnamon
Pinch of ground cardamom
Pinch of nutmeg
Topping
⅓ cup sliced almonds (I used pecans because that’s what I had.)

Instructions
Preheat the oven** to 350 °F (180 °C). Line a 9-inch x 5-inch loaf pan with parchment paper. Slightly oil the paper with cooking spray.
Mash the bananas, pack them in a measuring cup to measure exactly 1 cup + 1/2 cup, and place them in a mixing bowl.
Stir in the light olive oil, lemon juice, lemon zest, soft brown sugar, and almond extract, until well combined.
Fold in the flour, almond flour, salt, baking powder, and baking soda, and use a rubber spatula to combine. It should form a thick, smooth batter.

Transfer the batter to the prepared loaf pan.
Sprinkle sliced almonds on top of the bread.

Bake the bread on the center rack for 45-55 minutes at 350 °F (180 °C). If the top of the bread darkens too fast, foil the pan after 30 minutes. Bake until a toothpick inserted in the center comes out clean.

Let the bread cool down in the pan for 10 minutes, then release and cool completely on a wire rack for about 2 hours before serving.


Notes: Swap the brown sugar for a refined sugar-free option like coconut sugar or unrefined cane sugar if desired. Do not swap for a liquid sweetener like maple syrup, the bread will turn gummy. Any low-flavor oil works or, you can use melted plant-based butter if preferred. 

Storage: Store the bread in an airtight container in the fridge up to 3 days.

*Oven Mode: This recipe calls for using the fan-forced (convection) mode. If you use conventional mode, increase the temperature by 25°F (15°C). The baking time should be the same, but it might take a few more minutes.

Nutrition Information: (1 of 12 slices) 253 calories; 32 g carbohydrates; 4.6 g protein; 12.9 g fat (5.6 g saturated fat; 0.7 g polyunsaturated fat; 1.6 g monounsaturated fat; 0.01 g trans-fat); 250.4 mg sodium; 163.3 mg potassium; 2.7 g fiber; 14.4 g sugars; vitamin A 18.5 IU; vitamin C 2.5 mg; 92.1 mg calcium; 1.4 mg iron; 23.1 mg magnesium; 68.7 mg phosphorus; 0.3 mg zinc

The Husband’s Lunchtime Peanut Butter Sandwich (vegan)

He has eaten a peanut butter sandwich every day since I’ve known him.  He now eats a much healthier version, using whole wheat tortillas, natural peanut butter and blueberries rather than white bread, Jif or Skippy and sugar laden jelly. It will be a somewhat messy affair.  The husband loves licking his plate which always has a bit of warm peanut butter and blueberry juice on it.  He never fails to get a bit of blueberry on his nose.  It makes him happy.

½ cup frozen blueberries (We buy these in big bags at Costco.)
1 whole wheat tortilla (We buy these at Trader Joes.)
2 heaping Tablespoons peanut butter (Trader Joe’s sells unsalted peanut butter with roasted peanuts being the only ingredient)

1. Put the blueberries in a small microwave save bowl.  Microwave for 30 seconds to 1 minute or until they completely thaw with juices running a bit. Set aside.
2. Cut the tortilla in half.  Bend each half so that they fit in the toaster.  Toast on the light setting.
3. Carefully remove the tortilla halves.
4. Spread the peanut butter on the toasted tortilla.  (The peanut butter will soften.)
5. Spoon the blueberries with their juices over the peanut butter. 
6. Fold the tortilla halves in half and enjoy.

How to Make Homemade Vegetable Stock/Broth (Stovetop or Instant Pot)

You can make stock/broth that is full of flavor and nutrition from vegetable scraps as long as they are from clean, non-moldy vegetables. Not only will you have complete control over what's in the stock/broth, but you'll be saving money by using veggie scraps.

As you prep your meals for the week, keep an airtight container handy to add your scraps to. If you don’t cook often, you can freeze your scraps in a container or bag until it is full and then make your stock/broth. For a lighter-tasting broth, straight simmering the vegetable scraps in water works fine. For a richer, more flavorful broth/stock, sauté or roast the vegetables first. You can use stock/broth as a base for soups, stews, and chilis. It can add extra flavor when cooking grains like rice, quinoa, and farro or making risotto or pilafs. Use it to deglaze pans for sauces. You can also sip it hot as a nourishing broth if you're feeling a bit puny.

The directions below explain how to make the broth/stock on the stovetop and also in the Instant Pot.

Here are some veggie scraps
I took straight from the freezer. 
They've been drizzled with olive oil
and sprinkled with salt and pepper.  

Here’s how I make a lovely stock/broth:  
Pre-heat the oven to 400F.  Place the Must-Haves and Other Additions on a sheet pan.  Drizzle with a bit of olive oil.  Sprinkle with salt and pepper.  Toss to coat.  Roast for 20-30 minutes.  Scrape the roasted veggies into a large stock/soup pot.  Add some of the Optional, But Quite Nice ingredients to the pot. Add enough water to cover (about 6-8 cups.) If you have any leftover vegetable broth, you can add some of that as part of the liquid. Bring it to a boil.  Turn down the heat to a simmer.  Simmer uncovered for at least 30 minutes.  Skimming off any foam that rises to the surface using a spoon.
Remove the larger pieces of vegetables with tongs.  Put a large strainer over a heat proof bowl (with a spout) and carefully strain the broth/stock.  Discard the solids.  Once cooled to room temperature, pour the stock/broth into containers.
If using an Instant Pot, follow the above instructions, but add water to the Max Line.  Pressure cook for 15 to 40 minutes at High Pressure.  When the time is up, allow a Natural Pressure Release.

Must-Haves: 
Carrots (leave the tops, ends and skins on for deep flavor and color) 
Onions (leave the root end and skins on for deep flavor and color)
Celery (leave the root end, hearts and leafy tops)
Garlic (leave the root end and skins for deep flavor)

Here's my stock pot ready with some
optional additions that will make my broth
especially nice.  You'll see some dried mushrooms,
a bay leaf, some peppercorns, and fresh,
but slightly wilted, herbs like parsley,
sage, rosemary and thyme.  Water stands at the ready. 
When the veggie scraps are finished roasting,
I'll add them to this pot with the water.

Other Additions (pick and choose from your veggie scraps)
Leek greens 
Fennel stalks and root end
Mushroom stems
Kale or Swiss chard stems
Sun-Dried Tomatoes 
Corn cobs (for sweetness, especially in summer)
Bell peppers (stems and core with seeds)
Winter squash skins (for subtle sweetness and added nutrients, however, use no more than 1/8 of the total stock ingredients)

Optional, But Quite Nice:
Tomato paste or sun-dried tomatoes (for color and umami)
Dried mushrooms (provides a “meaty” richness)
Parmesan rinds (for umami, optional but quite nice; Parmesan is not plant-based/vegan; some stores will give these away or sell them for very low price)
Soy sauce (just a splash) or miso (2 teaspoons) or nutritional yeast (1 Tablespoon) at the end can enhance savoriness
Whole spices: peppercorns, bay leaves, and perhaps fennel or coriander seeds
Fresh herbs (parsley, thyme, and/or rosemary, leaves and stems) 
Salt (a generous pinch)
Herb stems (parsley, thyme, dill)

Avoid:
Bitter greens: Dandelion greens and other highly bitter vegetables can dominate a batch and are best omitted.
Potatoes/Sweet Potatoes: Can make the stock cloudy and starchy.
Artichokes: Their astringency can overwhelm other flavors.
Beets: Impart a strong flavor and will turn your stock pink or red 
Cruciferous Vegetables: broccoli, cauliflower, Brussels sprouts will impart bitterness

Storage and Freezing:
Chill in the refrigerator for up to one week. Always use airtight containers to prevent off-flavors. Freeze in different portion sizes (large for soups, ice cube trays for sauces or grains). Label containers with the date.

The Husband’s Pasta Dish

 

Husband-Tested  in Alice’s Kitchen

Makes 2 generous servings

The hubster’s cooking repertoire consists of his steel cut oats breakfast, his lunchtime peanut butter sandwich, popcorn, Instant Pot cashew yogurt and blueberry snack and this pasta dish.  When I’m too tired to cook or I’ve had a unusually busy day, he’ll make this for our dinner. It’s quite tasty and full of healthful ingredients.  If I wasn’t around, he’d eat all of the above every single day.  I like more variety in my diet (Ha!) He’s very proud of his pasta dish and so he should be. This is how he makes it…

Ingredients: (per serving)

Whole wheat pasta

Kosher salt or sea salt for the pasta water

½ cup Rao’s Marinara Sauce or Arrabiata Sauce or your favorite spaghetti sauce

1-2 Tablespoons Trader Joe’s Kale Pesto or your favorite pesto

1-2 canned sardines (This would add not only protein and Omega 3, but also calcium, however, it is totally optional and would not be vegan.)

½ cup Edamame (frozen is fine, no need to thaw)

1 cup Kale or spinach (fresh or frozen, no need to thaw) 

¼ of a Bell Pepper (any color but green)

1 cup Broccoli (fresh or frozen, no need to thaw)

1 cup of any other favorite vegetables you may have: mushrooms, Brussels sprouts, carrots, green beans, peas, asparagus, zucchini, sugar snap peas, yellow squash, are all good options, just mix and match, pick and choose one or two  

1 Tablespoon Vegan Parmesan Cheese, grated (optional)

Instructions:  

1. Fill a large pot with water.  Bring to a boil. 

2. Put a large sieve in the sink for draining the pasta.

3. While the water is heating up, prepare the vegetables you plan to include in your meal and have them ready near the pot of water.  (Chop the bell peppers, cut broccoli into bite-sized pieces, slice mushrooms, cut Brussels sprouts into quarters, chop the carrots, cut the green beans into bite-sized pieces, cut the asparagus into bite-sized pieces, slice the zucchini and/or yellow squash, cut sugar snap peas into bite-sized pieces)

4. When the water comes to a boil, add some salt.  Add the pasta and cook according to the package directions.  

5. Set a timer for 3 minutes before the pasta should be done.

6. When the time beeps, add the vegetables to the pasta pot.

7. During the 3 minutes that the vegetables and pasta are cooking, add about ½ cup of sauce in a bowl for each serving. 

8. Add about 2 Tablespoons to the sauce.

9. If using sardines, add them to the sauce/pesto mixture and use a fork to mash the sardines really well.  

10. When the 3-minute timer beeps, carefully take the pot to the sink and pour the pasta and vegetables into the sieve to drain.  

11. Using tongs, grab some of the pasta and vegetables and put them in the bowl(s) with the sauce, pesto and sardines, if using.

12. Toss until the pasta and vegetables are coated with the sauce/pesto.  

13. Sprinkle over some grated Parmesan cheese, if desired.

Carrot Salad with Citrus Miso-Ginger Dressing

Makes 4 to 6 servings

Recipe from Dishing out Health 
Husband-Tested in Alice’s Kitchen

What a lovely crispy fresh-tasting salad!  I'm thinking this would be a nice dish to take to a party.  

 
Citrus Miso-Ginger Dressing
3 Tablespoon extra-virgin olive oil
¼ cup fresh orange juice (from 1 naval orange)
1 Tablespoon white miso paste
1 Tablespoon rice vinegar
2 teaspoons grated fresh ginger
1 garlic clove, grated or minced
1 teaspoon honey (I used maple syrup to keep it plant-based.)

Carrot Salad
1¼ lbs. large carrots (rainbow or all orange)
1 cup fresh cilantro leaves and tender stems, coarsely chopped (I think parsley would be a fine substitute.)
¼ cup chopped fresh mint leaves
¼ cup pomegranate arils or raisins or dried currants or dried cranberries
3 Tablespoons toasted sesame seeds

Instructions
Prepare dressing. In a large mixing bowl, combine all dressing ingredients Whisk well to combine. Set aside.
Shave carrots. Peel and discard the rough outer skin of carrots. Hold each carrot firmly by one end using a fork and use a vegetable peeler to shave long ribbons up and down the length of the carrot. Rotate the carrot as one side gets flat, and continue shaving until you reach the narrow core. (You can use what's left of the carrot in soups, stocks, or for snacking.) 
Add shaved carrots to the bowl of dressing and toss to combine.
Add remaining salad ingredients (cilantro, mint, pomegranate arils, and sesame seeds) and toss well to combine. Taste and season the salad with a pinch of salt, if desired. 

Notes
Store: Once assembled, the salad will keep in an airtight container in the refrigerator for up to 2 days. The carrots will continue to slightly soften, however the flavors will remain sharp. 
Dressing storage: If you choose to make the dressing in advance, it will keep for 5 days refrigerated. Give it a good shake or whisk before serving to refresh the flavors and emulsify the texture.

Nutrition
Serving: 1.25cups | Calories: 223kcal | Carbohydrates: 17g | Protein: 3.5g | Fat: 14.5g | Saturated Fat: 1.5g | Sodium: 263mg | Fiber: 5g | Sugar: 11g