Recipes tagged with « Plant-Based »
Silken Tofu Caprese Twist
A plant-forward caprese derivative swapping mozzarella for silken tofu, marinated overnight in citrus and spice, balanced with sweet cherry tomatoes and fresh mint instead of basil. Optional smoked salmon replaces canned tuna for more depth. Quick assembly once tofu sets and the oils bloom, served with garlic-charred bread. A bright, fresh, allergen-friendly entrée. Focus on tactile firmness in tofu cubes, visual cues from tomato color shifts, and aroma from infused olive oil. Marinate long enough for flavor melding but not so long tofu breaks down. Alternative herbs and acidic profiles suggested for seasonal or pantry variations.
Cauliflower Chickpea Curry
A hearty vegan curry blending tender cauliflower and chickpeas with warm spices, coconut milk for creaminess, and a hint of citrus. The dish uses golden raisins for bursts of sweetness and relies on a balanced mix of coriander, cumin, and smoked paprika instead of garam masala and harissa. A perfect campfire meal or quick stovetop dish. Key is cooking the onion until translucent and spices toasted in oil to unlock aroma. Finish with lime wedges for brightness. Serve with toasted flatbreads or rice. Substitutions include canned white beans for chickpeas and coconut yogurt for creaminess. Attention to spice bloom and texture critical for depth.
Noodle Soup with Kabocha and Tempeh
A hearty vegan noodle soup with roasted kabocha squash and tempeh cubes. Subtle heat from chili paste, balanced umami from coconut aminos. Broth infused with sesame, fresh corn kernels, and julienned parsnips add crunch. Spaghetti noodles serve as a familiar base, replaced with chewy tempeh for texture. Roasting kabocha brings out natural sweetness, while simmering veggies maintain bite. Garnished with scallions for freshness. Adaptable with common pantry swaps and simple steps to coax out deep flavors. Ideal midweek comfort with minimal fuss and maximum taste clarity.
Cashew-Miso Tofu Dip
A creamy vegan dip with soft tofu and toasted cashews. Radishes blanched briefly provide crisp dippers. Miso and tamari add umami, while maple syrup balances. Toasted sesame oil brings nuttiness. Chili oil drizzle optional. Ready in under 40 minutes. Store chilled for up to a week. Simple, plant-based, no dairy, no eggs.
Red Wine Seitan Stew
Seitan stewed with leeks, carrots, celery in a rich red wine broth, miso adds depth. Pearl onions glazed with butter and sugar. Mushrooms sautéed and tossed in parsley. Slow simmer brings veggies to tender. Protein-rich vegan main. Free of nuts, lactose, eggs.