Oven Roasted Vegetables (vegan)

Here we have Oven Roasted Vegetables served along with
15-Minute Quick & Easy Vegan Mac & Cheese. 

Recipe from Well Plated 
Husband-Tested in Alice’s Kitchen
Servings: 6 servings
  
You’ll certainly get your rainbow of vegetable colors in when you serve this tasty side dish.  You can make the dressing in advance and on prep day, you can cut all the veggies and store them in the fridge.  (The sweet potatoes should be stored in water, covered to keep them from discoloring.  Just drain, rinse and pat dry before adding them to the mix.)

2 medium bell peppers, cut into 1-inch pieces (I recommend red, yellow, or orange)
2 medium zucchini, ends trimmed and cut into 1/2-inch pieces
1 small sweet potato, scrubbed and cut into 3/4-inch pieces (You can peel them or not.)
1 small red onion, cut into 1-inch cubes
1 small head of broccoli, cut into florets or swap cauliflower or 8 ounces trimmed Brussels sprouts

3 Tablespoons extra virgin olive oil
1 Tablespoon Dijon mustard  
2 teaspoons Italian seasoning   
1 teaspoon kosher salt  
½ teaspoon garlic powder
½ teaspoon ground black pepper

3 Tablespoons Homemade Vegan Parmesan Cheese

Position racks in the upper and lower thirds of the oven (if using two sheets) or the center of the oven (if using one). Preheat the oven to 400 degrees F. Generously coat two large, rimmed baking sheets with non-stick spray or use parchment paper.
Place the vegetables in a great big bowl (or you can toss them right on the two baking sheets, dividing the ingredients between each). 
In a small bowl, whisk together the olive oil, mustard, Italian seasoning, salt, garlic powder and pepper.  Pour the mixture over the vegetables and toss well to coat. (Pay special attention to the broccoli florets and make sure they get an adequate amount of oil, as they are more prone to burning.)
Divide the vegetables evenly between the two sheets, spreading them into a single layer. (You want them to roast and not steam, so make sure they’re in a single layer.)
Roast the vegetables at 400 F for 25 to 35 minutes (or if you have the convection option, do a convection bake at 375 degrees F for 20 to 25 minutes). Toss the vegetables, rotate the pans 180 degrees, and switch the pans' positions on the upper and lower racks halfway through. The vegetables should be turning brown and crispy at their edges and tender inside (the cooking time may vary based on your oven). 
Sprinkle with the Parmesan cheese. Enjoy hot or at room temperature, with additional salt and pepper to taste.
 
Nutrition (1of 6 servings) Calories: 164kcal; Carbohydrates: 21g; Protein: 5g; Fat: 8g; Saturated Fat: 1g; Polyunsaturated Fat: 1g; Monounsaturated Fat: 5g; Potassium: 743mg; Fiber: 6g; Sugar: 8g; Vitamin A: 6736IU; Vitamin C: 156mg; Calcium: 90mg; Iron: 2mg


 

The Best Vegan Potato Salad

Makes 6 servings

Recipe from Nisha Vora
Husband-Tested in Alice’s Kitchen

We thought this potato salad was terrific!  I especially liked it warm/room temperature. I'm a big fan of Nisha Vora of Rainbow Plant Life.  I've learned so much from her YouTube channel and her books.

2 pounds (900g) baby red potatoes
¼ cup (56g) tahini, well-stirred
4 ounces (112g) unsweetened coconut yogurt
2 teaspoons Dijon mustard
2 teaspoons yellow mustard
2 garlic cloves, crushed with a press or finely minced
1 medium lemon, zested (2-3 teaspoons zest)
3 Tablespoons freshly squeezed lemon juice
1 teaspoon celery seeds 
1 teaspoon kosher salt
 Freshly cracked black pepper, to taste
⅓ to ½ cup (5 to 8g) fresh dill leaves, finely chopped
1 Tablespoon caper brine
2 Tablespoons capers, drained
½ cup (50-55g) thinly sliced or shaved red onions
1 jalapeño pepper, de-seeded and thinly sliced (this is optional; keep the seeds in for a spicy kick)
1 to 2 Tablespoons chopped chives (or thinly sliced scallions)
Flaky sea salt

1. Wash and scrub the potatoes but leave the peels on. Cut potatoes in half; cut larger potatoes into chunks.
2. Transfer the potatoes to a saucepan and cover with an inch of cold water. Season generously with kosher salt. Bring to a simmer and maintain a decent simmer for 8 to 12 minutes until just tender. If the fork pierces the potatoes with the slightest bit of resistance, the potatoes are done.
* If you can't find a good-quality plain coconut yogurt, you can use use vegan sour cream.
My preferred brands are Kite Hill Foods and Tofutti (this one is quite thick, so you might need to add a spoon of water). If using sour cream, you'll likely need less lemon juice and salt.
3. Meanwhile, make the dressing. In a large bowl, whisk together the tahini, yogurt, Dijon mustard, yellow mustard, garlic, lemon zest, lemon juice, celery seeds, caper brine (not the whole capers), 1 teaspoon kosher salt, and pepper until well combined. Add 1 tablespoon of the chopped dill and stir together.
Note: If the dressing is too thick, whisk in a tablespoon of cold water.
4. Once the potatoes are cooked, drain them in a colander (reserve a little of the
cooking liquid in case it's needed). Let the potatoes rest in the colander for 5 minutes to dry out, but don’t wait until they have cooled down.
5. Add the warm potatoes to the dressing and coat evenly and well. If needed, add a spoon of the cooking water to bring everything together (I didn't need to).
6. Add the capers, red onions, and jalapeños to the potato salad, and toss again gently. Sprinkle the remaining dill and the chives on top before serving. Season to taste with salt and pepper.
7. Serve warm, or chill for at least 1 hour.

Pickled Beets

Makes 3 cups

Recipe from https://whitneybond.com/

Husband-Tested in Alice’s Kitchen

Pickled beets are packed with vitamins, nutrients and antioxidants. This quick-pickle refrigerator recipe is easy to prep, so you can be adding Pickled Beets to your meals in no time. I save time and trouble by steaming the beets in the Instant Pot.  (Instructions below the recipe.)

Ingredients

1 pound beets, steamed and peeled**

¾ cup apple cider vinegar

1 cup water

2 Tablespoons maple syrup

1 teaspoon salt

***See below for other additions for even more flavor.

Instructions

In a medium saucepan on the stove, bring the apple cider vinegar, water, maple syrup and salt to a boil. Whisk the mixture together and simmer for 2-3 minutes. Remove from the heat and allow it to cool for a few minutes. Pour the vinegar brine over the beets and place a lid on the container. Let the beets pickle in the vinegar mixture at room temperature for 30 minutes.

Serve immediately, or place in the refrigerator for up to 6 weeks.  I thought the pickled beets tasted more flavorful after several days in the fridge.

Notes:

To make this pickled beet recipe really easy, purchase peeled steamed beets at the grocery store. You can usually find them in the refrigerator, in the produce section, near the bagged salads and refrigerated salad dressings. This will reduce your prep time. You can also steam the beets ahead of time and store them in the refrigerator for up to 7 days before making the pickled beets.

These pickled beets will stay good in the fridge for up to 6 weeks. Label the jars with the date that you made them. Do not drain the liquid from the beets anytime during this 6 weeks. The pickling liquid is what preserves the beets and keeps them from spoiling.

After eating all of the pickled beets, don’t throw out the brining liquid! Instead, prepare and peel 6 hard boiled eggs, then add them to the brining liquid in the jar for 24 hours. Remove the eggs from the jar and make deviled eggs. The outside of the eggs will turn a bright pink color and create a visually stunning dish for Easter, picnics or parties.

**Instant Pot Steamed Beets: 

Place 1 cup of water into the Instant Pot.  Add the steamer basket.  Scrub the beets clean.  Add them to the steamer basket. If the whole beets are large, pressure cook from 20-25 minutes.  If the whole beets are small, pressure cook for 10-12 minutes. Quick release the pressure.  (If the a knife doesn’t easily pierce the beets, put the Instant Pot lid back on and pressure cook for a few more minutes.)  Use tongs to remove the beets from the Instant Pot steamer basket. Run them under cold water, then use your hands to peel the beets. (I used gloves for this task so my fingers don’t turn red.) The skin of the beets will easily slide off after they’re steamed. Once the steamed beets are cooled, dice the them into 1 inch cubes and add them to a large mason jar or smaller jars.

***You can add any of the following to enhance the flavor of the pickled beets:  (The underlined additions were the ones I used and the beets tasted really good to us.)

Bay Leaf; Fresh Garlic Slices; 1 teaspoon Black Peppercorns; Fresh Thyme; Fresh Dill; Fresh Basil; Fresh Cilantro; Red Pepper Flakes; Sliced Jalapeños; Mustard Seeds; Dill Seeds; Whole Cloves; Cinnamon Stick

Braised Romano Beans with Spicy Cherry Tomato Sauce & Lemony Ground Walnuts

Recipe from https://thefirstmess.com

Husband Tested in Alice’s Kitchen

These braised Romano beans with spicy cherry tomato sauce are a simple and incredibly flavorful side dish. It's also quite delicious as a main dish served with pasta.

2 Tablespoons olive oil
1 medium shallot, small dice
1 tablespoon fresh thyme leaves, minced
½ - 1 teaspoon dried chili flakes or ground chilies (I used Aleppo pepper.)
¼ teaspoon smoked paprika
1 tablespoon capers, minced
2 cloves garlic, minced
2 tablespoons tomato paste
1 lb. cherry tomatoes, halved
sea salt and ground black pepper, to taste
½ cup water (If serving this with pasta, use ½ cup of the pasta water instead of plain water.)
¾ lb. green Romano beans**, cut into 2-inch pieces
¼ cup walnut halves (to make this nut free, use sunflower seeds)
½ teaspoon finely grated lemon zest (I used lime zest because I didn’t have lemon.  It tasted great.)
½ teaspoon tamari soy sauce or 1 teaspoon coconut aminos (to make it soy free)
¼ cup chopped fresh parsley
chili oil for garnish (optional)

Heat a large sauté pan over medium heat. Once the pan is hot, pour in the olive oil and swirl it around. Add the shallot and thyme to the pan and stir. Cook until the shallots are translucent and soft, stirring often, about 3-4 minutes. If the shallots are browning on the edges, lower the heat.
Add the chili and smoked paprika to the pan and stir for about 30 seconds. Then, add the capers and minced garlic. Keep stirring until the garlic is very fragrant, about 30 seconds. Add the tomato paste to the pan and break it up with the back of your spoon. Keep stirring and mashing the bits of tomato paste until it has darkened a shade or two. Again, if you’re experiencing rapid browning/drying of the pan here, just lower the heat.
Add the cherry tomatoes to the pan and stir. Season with salt and pepper. Once the cherry tomatoes let off some juices and start bubbling, keep the heat at this level. Simmer the cherry tomato sauce base for 5 minutes. Then, add the water to the pan and stir. Let the sauce simmer another 5 minutes. The sauce should be slightly thick but still fluid enough to move around the pan easily.
Add the cut green Romano beans to the pan along with some extra salt and pepper. Stir to coat the beans in the sauce. Bring the sauce and beans to a boil and then lower the heat to a simmer. Cover the beans and continue to simmer until they are tender and the sauce has thickened around the beans, about 12-15 minutes. I like to lift the lid and check in on the beans here and there, giving it a stir each time.
While the beans are simmering, finely chop the walnuts and mix them together in a small bowl with the lemon zest and a pinch of salt. You could also grind this mixture up in a mini food processor if you like.
Once the Romano beans are done simmering, stir in the ½ teaspoon of tamari soy sauce. Check the dish for seasoning and adjust if necessary. Serve the braised Romano beans warm with the lemony walnut mixture and parsley sprinkled on top. Garnish with chili oil if you like.

**Recipe Notes
You could definitely make this with regular green beans, but the experience will be a bit different. The Romano beans have a meaty quality that works so nicely here. That said, regular green beans would still be tasty! I’d simply leave them whole rather than cutting them. They will likely need less simmering time--I’d start checking at the 8 minute mark.

Authentic Vegan Black Eyed Peas (Vegan; Oil-Free and Instant Pot Option)

Here we have Authentic Vegan Black-Eyed Peas; Lemon Rice;
Steamed Beet Greens; No-Knead Multigrain Whole Wheat Bread

Makes 6 servings

Recipe from Sweet Potato Soul 
Husband-Tested in Alice’s Kitchen

I tried this recipe for our New Year's Day dinner, but these turned out so well that I will definitely make them throughout the year.  Because I only had ½ pound of dried black-eyed peas in the cupboard, I actually halved this recipe and used the Instant Pot Mini. The black-eyed peas turned out perfectly.  The recipe below is the original recipe, using 1 pound of beans.  If you decide not to halve the recipe and you wish to use the Instant Pot, be sure to use a 6 quart Instant Pot.

1/4 cup oil** (I made this without oil.  I just added a bit of water to the hot pot and sauteed the veggies.)
1 medium yellow onion diced
1 large red bell pepper diced
1 jalapeño pepper seeded and diced (optional)
1 cup diced celery
3 garlic cloves minced
1 pound dried black eyed peas sorted, rinsed, and soaked for 8 hours
6 cups veggie broth OR 6 cups water plus 6 teaspoons of vegetable bouillon paste, OR 6 cups water plus 2 veggie bouillon cubes
1 large bay leaf
1 tsp dried thyme and/or oregano optional
2 tsp smoked paprika
1 tbsp liquid smoke
1 tbsp soy sauce (Use tamari to make this gluten-free.)
1 tsp freshly ground black pepper
1/2 tsp cayenne pepper

Instant Pot Instructions

Set the Instant Pot to sauté on medium heat and add the oil. (I used water to sauté the veggies.) When the oil is hot, add the onion, bell pepper, jalapeño, celery, and garlic and sauté until the onion is translucent, about 3 minutes.  Add the soaked black-eyed peas, only enough veggie broth to cover the beans about 1 centimeter, and bay leaf.  Place the lid on the Instant Pot and lock in place.  Cancel the sauté and set the Instant Pot to pressure cook on high for 10 minutes. If you are using un-soaked beans (which is acceptable using the Instant Pot) pressure cook for 35 minutes.  Let the Instant Pot natural pressure release for 5 minutes, then vent fully and turn off the machine.  Carefully remove the top of the pot and stir in the smoked paprika, liquid smoke, soy sauce, pepper, and cayenne.  Remove from the heat and let the beans cool a bit before serving with collard greens and rice or cornbread.

Stovetop Instructions

In a large Dutch oven, heat the oil over medium-high heat.  Add the onion, bell pepper, jalapeño, celery, and garlic and sauté until the onion is translucent, about 3 minutes.  Add the black-eyed peas, veggie broth, and bay leaf.  Cover and bring to a light boil. Reduce the heat to medium-low and simmer for about 40 minutes, or until the beans are tender and the broth has thickened.

Stir in the smoked paprika, liquid smoke, soy sauce, pepper, and cayenne.  Remove from the heat and let the beans cool a bit.  Serve with collard greens and rice or cornbread.

NOTES:  These vegan black eyed peas make the best leftovers! They’re even tastier and creamier on day 2 and 3. They should keep fresh in the refrigerator for up to 5 days. Reheat your beans in a pot on the stove, or in the microwave.  Black-eyed peas freeze well. Store them in a freezer safe container for up to 3 months.

Nutritional Info:  (1 of 6 servings) 250 calories; 1.6 g fat; 0 mg cholesterol; 960 mg sodium (using vegetable broth); 53.8 g carbohydrates; 22.4 g fiber; 5.5 g sugars; 24.6 g protein; 7 mg Iron (37% daily allowance for Iron)

Cheesy Chili Oil-Free French Fries (Vegan)

 

Recipe from Minimalist Baker

Husband-Tested in Alice's Kitchen

Serves 6

In an effort to reduce the amount of oil we consume on a daily basis, I'm playing with sautéing and roasting without oil.  I tested this recipe by one of my favorite bloggers, Minimalist Baker.  It's a keeper for sure.  I honestly don't see why I need to use oil to make roasted potato fries anymore.  These came out VERY crispy and flavorful, worthy of company.  

2 1/2 - 3 lbs. yellow potatoes (I used fingerling potatoes.)

Water (for steaming)

3 Tablespoons nutritional yeast

1 teaspoon chili powder (I used Trader Joe's Chili Seasoning Blend.)

1/2 teaspoon garlic powder

1/2 teaspoon sea salt

Dash cayenne pepper, optional

Preheat the oven to 425 F.  Rinse the potatoes clean.  Line a large sheet pan with parchment paper or a silicone liner.  Slice potatoes lengthwise into small wedges (about 1/4 - 1/2 inch wide.) Place a steamer basket into a pot with about 1-inch boiling water.  Cover and steam for 5 minutes or until the potatoes are slightly tender, but not cooked.  Transfer the potatoes to the baking sheet.  Top with the spice mixture.  Toss gently to coat.  Spread out the potatoes in a single layer so that they do not touch one another.  (You may need to use a second sheet pan to do this.  It's very important to keep space between the potato wedges for them to become crispy.) Bake at 425 F for 15 minutes.  Remove from the oven.  Set the oven to 450 F.  Flip the potatoes over to ensure even baking.  Bake for an additional 10-15 minutes or until crispy and golden brown.  Serve hot!  Store any leftovers covered in the fridge up to 4 days reheating at 375 F until hot.

**Note:  According to the original recipe, these potato fries were only 64 calories per serving, but when I checked on Very Well Fit's Nutritional Recipe Calculator, the calorie amount for 1 of 6 servings was 171.  

Macadamia Nut or Brazil Nut Ricotta Cheese (Vegan)

Recipe from Dolly and Oatmeal 

Husband-Tested in Alice’s Kitchen

Makes about 1 cup 

I’ve made this “cheese” several times now.  It’s especially nice to use as a spread on toast with a thick slice of summer tomato (see above photo.)  It has a very subtle sweet flavor from the nuts.  My husband LOVES this.  This cheese can be used in any recipe calling for traditional ricotta cheese like lasagna, pizza or any pasta dish. I like the fact that as long as I have nuts in my fridge, I can easily whip this up instead of running to the grocery store.  

1 cup Macadamia nuts or Brazil nuts (Soak the nuts in water overnight to soften.)

1 1/2 Tablespoons Nutritional Yeast

2 teaspoons Apple Cider Vinegar

1 1/2 teaspoons Fresh Lemon Juice

2 teaspoons Mellow White Miso Paste

2 cloves peeled Garlic 

8-10 Tablespoons Water

1/4 teaspoon Sea Salt or Kosher Salt

Drain and rinse the soaked nuts.  Place them in a high speed blender.  Add the nutritional yeast, vinegar, lemon juice, miso, and garlic.  Blend on high, scraping down the sides of the blender.  Then add the water one Tablespoon at a time until you get the consistency you wish.  Season with the salt.  Store the ricotta cheese in an airtight container until ready to serve.

To make the delicious dish pictured (adapted from a recipe found at Eating Well, add about 1 Tablespoon pesto and 1-2 Tablespoons Parmesan cheese to the ricotta cheese and stir well.  Spiralize 1 to 2 zucchini or summer squash.  Toss the zucchini with a bit of olive oil.  Sprinkle with salt and pepper.  Place in little “nests” on a parchment lined baking sheet.  Dollop some of the ricotta cheese over the top of the nests.  Place the baking sheet under the broiler for about 5 minutes (watch carefully so they don’t burn) or until toasty brown.  

Optional for Serving: Vegan Parmesan Cheese and/or Pesto

Pictured above is an adaptation of No-Bake Summer Lasagna.  I used the Macadamia Nut Ricotta Cheese instead of dairy ricotta.  I also used whole-grain noodles instead of lasagna noodles.  Yum!

Quick Pickled Red Onions

Here we have Slow Cooker Seasoned Black Beans; 

Kale & Red Cabbage Slaw; 

Roasted Potatoes & Carrots with Spicy Paprika Rub

Recipe from Good Eatings

Husband-Tested in Alice’s Kitchen

1 (2-cup) Mason jar*

Just taking a few minutes to make a jar of delicious pickled onions (plus some hangout time in the fridge) will take your next humble salads or sandwiches to a whole other level. The eye-popping color will add a little zing to your plate too.

1 cup apple cider vinegar

2 teaspoons sea salt

2 teaspoons maple syrup or agave nectar

½ teaspoon whole black peppercorns

2 garlic cloves, thinly sliced

3-4 medium onions, sliced and separated into rings

Place the ingredients except the onions into a jar* and stir to dissolve the salt and to infuse the flavors.  Then add the onion rings, as much as will fit into the jar, pressing down to submerge the onions into the vinegar mixture.  Seal the jar with a tight fitting lid.  Shake the jar vigorously.  Refrigerate and enjoy the next day and for several weeks ahead.  Use the leftover vinegar for dressings and other sauces.

*Note:  I started out with two large onions, and ended up having to make up two jars, which was a good thing ;-)

Pineapple Jicama Slaw

Recipe from Skinny Taste Fast & Slow

Husband-Tested in Alice’s Kitchen

Serves 4

This is a light, healthful, refreshing salad to make on a hot day. It will go well with grilled fish or chicken or even tacos.  

1 Tablespoon unseasoned brown rice vinegar

2 Tablespoons pineapple juice

Pinch of kosher salt

Freshly ground pepper, to taste

2 cups shredded cabbage

1 cup peeled and julienned jicama*

1 cup finely chopped fresh pineapple or canned pineapple chunks (I used the canned pineapple with its own juice, not with syrup.)

¼ cup sliced scallions

3 Tablespoons chopped fresh cilantro

In a medium bowl, whisk together the rice vinegar, pineapple juice, salt and pepper.  Add the remaining ingredients and toss well.  Serve.

*Notes:

·      Jicama (also known as the Mexican water chestnut) is a bulbous root vegetable.  It’s an excellent source of fiber and vitamin C. 

·      Peel the jicama before using.  You will need a heavy, sharp knife to cut the jicama.  You can also use a spiralizer to spiralize the jicama for this salad.

·      I usually shred jicama to use for a little crunch in wraps and sandwiches. 

·      I also cut jicama into sticks for snacking.  I like to mix equal parts of salsa and plain Greek yogurt and then dip the jicama sticks for a healthful snack.

Nutritional Info: (3/4 cup serving) 32 calories; 0 g fat; 0 g saturated fat; 0 mg cholesterol; 8 g carbohydrates; 2 grams fiber; 0.5 g protein; 4 g sugars; 18 mg sodium