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In all my years of vegan cooking, this is the first vegan bundt cake I’ve made.

Isn’t that crazy?

Not for any particular reason, apart from not having a bundt pan. 🤔

I’ve always loved the look of bundt cakes. They almost instantly elevate an ordinary cake to: special occasion.

So, it was time to develop my first vegan bundt cake.

This one is especially special because it’s sweetened with dates! Yep.

It also includes a small amount of pure maple syrup. However, if you want to use only dates to sweeten, you can either substitute with date syrup in this vegan bundt cake – or omit and replace with extra non-dairy milk.

The dates add natural sweetness to this recipe, and also give some textural density. Bundt cakes are traditionally a little more dense, so the dates work really well here.

The hint of lemon in the cake is accented by the lemon-maple frosting, which, in my opinion is not optional for this vegan bundt cake.

Of course the cake can be made without the frosting. But why, when you have this?!…

If you don’t want to use coconut butter in the frosting, opt for cashew butter. A raw cashew butter will work best for flavor and color. If unavailable, use standard roasted cashew butter.

One other important ingredient note: the lemon zest!

Don’t omit it if at all possible. It truly deepens the lemon flavor in a way that lemon juice will not. So, pick up some fresh lemons (optimally organic since you’ll be zesting) for best final flavor.

This vegan bundt cake will be a beautiful dessert for any special occasion. Mother’s Day comes to mind, obviously. But, this cake will fare well in the fall and winter just as much as spring and summer.

This is a bit of a departure from my usual chocolate lovin’ recipes, right?! I do love my chocolate.

But, this time of year I enjoy switching it up with fruitier desserts – as with this recipe. Also this incredibly tender and delicious Carrot Cake (with that secret ingredient)! Oh, and this Strawberry Pie.

See? I’m not only about chocolate! 😬

I’ll leave the rest up to you from here. Give this vegan bundt cake a try and let me know how you like it!

Please add a comment, I love to hear from you. x Dreena

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Date-Sweetened Vegan Bundt Cake with Lemon-Maple Frosting
A delicious, oil-free vegan bundt cake that’s sweetened with dates and drizzled with a tart-sweet lemon maple frosting!
Course cake, Dessert
Keyword cake
Servings 1 bundt cake
Ingredients
Cake Batter
  • 2 cups lightly packed pitted dates about 10 ounces
  • 1 3/4 cups water
  • 1/2 cup coconut cream from can of coconut milk or canned coconut cream – but not sweetened creamed coconut
  • 1/4 cup non-dairy milk
  • 2 tsp pure vanilla extract
  • 1/4 cup pure maple syrup
  • 1 cup whole-wheat pastry flour
  • 1 cup oat flour
  • 2 teaspoon baking powder
  • 1/2 tsp baking soda
  • 1/2 – 1 tsp lemon zest
  • 1/2 teaspoon cinnamon
  • 1/2 scant teaspoon salt
Lemon-Maple Glaze
  • 2 tbsp softened coconut butter or cashew butter (see note)
  • 2 – 2 1/2 tbsp maple syrup can substitute date syrup or coconut nectar
  • 1 tbsp lemon juice
  • pinch salt
  • 1/4 tsp roughly extra lemon zest (optional, to sprinkle on finished zest)
Instructions
  • Add dates with water in a large saucepan. Bring to a boil, then simmer on medium-low heat for 5-7 minutes. Remove from heat. Add coconut cream, milk, vanilla and maple syrup and use an immersion blender to puree (alternatively, wait for mixture to cool and transfer to a blender to puree). Let cool for about 15 minutes. Meanwhile, preheat oven to 350 degrees and prepare a bundt pan with a very light wipe or spray of oil (note: if you have a very good non-stick bundt pan you may not need this), followed by a dusting of flour. Tap the pan to distribute the flour. In a mixing bowl, combine dry ingredients, stirring well. Add date mixture to dry ingredients. Stir through until just fully combined. Transfer mixture to prepared bundt pan. Use a spatula to scrape out all the mixture. Tip pan back and forth a little to even out batter. Place in oven and bake for 38-40 minutes. Check for doneness using a toothpick (inserting toothpick in cake to see if it comes out clean), or by lightly touching cake to see if it springs back. If it needs more time, leave in oven for another couple of minutes. Once ready, remove and transfer cake (still in bundt pan) to a cooling rack for 15 minutes. After this time, invert to remove cake and allow to continue to cool on the cooling rack until fully cooled.
  • While cake is cooling, prepare glaze. In a small bowl, stir together coconut butter or cashew butter, maple syrup, lemon juice, and salt. Stir until smooth. If it’s difficult to mix, warm a little in a bowl in a hot water bath or in a warm oven/toaster oven. When ready, spoon over cooled cake and use a spatula to swirl more evenly. Sprinkle on optional lemon zest. Let glaze cool on cake. Cut in slices and serve.
Notes
Coconut Butter Note: If you want to substitute the coconut butter, try a raw cashew butter. If unavailable, use regular cashew butter. 

my thanks to Angela MacNeil for food photography

The post Vegan Bundt Cake with Lemon Maple Frosting (oil-free, whole-grain) appeared first on Dreena Burton.

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This Thai Chickpea Almond Curry isn’t a new recipe.

However, it’s a popular recipe!

This dish is from my Let Them Eat Vegan cookbook, and I had the recipe posted on my blog a while back.

However, with site revisions and needing to migrate all my recipes from one software to another, I had to delete the beloved Thai Chickpea Almond Curry!

Today, I’m bringing it back!

Better than ever with new photos, so you can truly appreciate how delicious and easy this dish is to make.

This is one of those dishes that I hear from readers about regularly.

Thai Chickpea Almond Curry is popular because it’s:
  1. Delicious! Really. really. delicious.
  2. Simple and quick to prepare.
  3. Easy to veggie-adapt.

Delicious: This Thai Chickpea Almond Curry is big on flavor. Not heat. Unless you want it.

It’s important to differentiate. Spice does not have to be hot-spice. This dish has great depth of flavor with spices and seasonings, but heat only if you want.

I like just a little heat, so the kids will also enjoy it. Of course, if you want to kick it up – do so!

Simple Prep: See the photo below? After you blend the sauce, everything into one baking dish – into the oven.

Boom, you’re done!

Adapt with other vegetables: I hear from readers all the time that use other fave veg in this dish.

If you don’t love bell peppers, swap in steamed cauliflower. Zucchini not available? Try steamed winter squash. Or green beans with steamed potatoes. If they are quick cooking veg, you can add raw to the sauce. If they are harder veg, steam first.

One key ingredient for this recipe is the red curry paste. The brand I use is Thai Kitchen. It’s widely available as a brand, however I have found not all stores stock these small jars of the curry paste, even though they carry other products in the Thai Kitchen line.

Some thai pastes aren’t vegan, they contain fish sauce or other ingredients. Make it easy on yourself and stock up on the paste ahead of time. Here’s an amazon link for US and Canada if that’s helpful.

Get your ingredients, get on that apron, and get cooking! This delicious Thai Chickpea Almond Curry is waiting…

x Dreena

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THAI CHICKPEA ALMOND CURRY
While this bakes, you will be enchanted with the aromatic mingling of nutty coconut sauce infused with lime, ginger, and curry. It is a deeply flavorful dish that is also almost effortless in preparation. Everything comes together lickety-split and you have an exotic bean entrée to serve over rice!
Course entree, Main Course
Ingredients
Sauce:
  • 1 medium to large clove garlic
  • ½ teaspoon sea salt plus another few pinches, if desired
  • 3 tablespoons freshly squeezed lime juice zest limes first, see below
  • 1 14-ounce can “lite” coconut milk
  • ¼ cup almond butter can use raw or roasted, see ntoe
  • ½ tablespoon tamari or coconut aminos for soy-free version
  • 1½ tablespoons peeled and roughly chopped fresh ginger
  • 1½ to 2 teaspoons red curry paste I use Thai Kitchen brand
  • ⅛ to ¼ teaspoon crushed red pepper flakes optional; or use more if you like the heat!
  • 1/2 tsp lime zest zest before juicing
Chickpea mixture:
  • 2 14-ounce cans chickpeas, drained and rinsed (3¾ to 4 cups)
  • 1 cup chopped in small cubes red pepper
  • 1 cup chopped in similar small pieces zucchini (see note)
  • ¾ cup green onion mostly white bottom portion, but some green as well
  • 2 to 3 tablespoons chopped fresh Thai basil basil, or 1/4 cup chopped cilantro,(optional, see note)
  • A few lime wedges for serving
Instructions
  • Preheat the oven to 400°F. First prepare the sauce: In a blender, or using a deep large cup and an immersion blender, combine the garlic, ½ teaspoon of the salt, lime juice, coconut milk, almond butter, tamari, ginger, and curry paste. Puree well. Pour the sauce into a baking dish (8 by 12-inch, or similar size) and stir in the red pepper flakes and zest. Add the chickpeas, red pepper, zucchini, green onions, and stir well. Cover the dish with foil and bake for 25-30 minutes. Then remove the foil, stir through, and bake for another 5 to 10 minutes uncovered. (Note that the sauce should thicken but can become too thick, so keep an eye on it, and remove once it begins to thicken, so it is does not become pasty.) After this time, stir in the fresh herbs, and add any extra seasoning to taste (salt, crushed pepper, hot sauce. Serve (see suggestions), topping the portions with extra fresh herbs, if desired, and with a lime wedge on the side.
Notes
  • Nut butter note: Almond butter is my first choice in this recipe, but consider switching it up occasionally with natural peanut or cashew butter in place of the almond.
  • Feel free to substitute other veggies in part or in whole for the red pepper and zucchini. Other veggies to consider are steamed cauliflower, steamed potatoes, and green beans.
  • Herbs note: Fresh cilantro or basil is a delicious addition to this curry. However, if you don’t have it, the curry will still have plenty of flavour without it. If using, the flavour will be most vibrant when added at the end of cooking, just before serving.
  • Serving suggestions: This is delicious served with jasmine rice! You can also try any rice you love, or serve with quinoa.

photo credit: Angela MacNeil

The post Thai Chickpea Almond Curry: NEW photos (vegan, gluten-free, oil-free) appeared first on Dreena Burton.

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Hummus Tortilla Pizzas are the ultimate thin crust pizza!

I’ve always loved thin crust pizzas.

Just as I am very fond of sauces and dips, I enjoy a thin crust pizza because it lets all the flavors and the textures of the toppings shine through.

Sure, there are times for that dough-y pizza, but I’ll choose a crispy, thin crust brimming with tasty toppings 99% of the time.

Years back, when writing The Everyday Vegan, I discovered how an otherwise ordinary whole-grain soft tortilla could be baked and transformed into the perfect crispy, personal pizza.

Later, when writing Vive le Vegan, I had a hummus epiphany: layer it on a pizza crust.

Any pizza crust is good, but a tortilla crust? Especially good! 

After posting a few pics of hummus tortilla pizzas on my FB page, I realized many of you hadn’t tried them.

Let’s change that, right here right now!

Rather than give you a recipe for one very specific pizza, I am going to outline the recipe method, and then offer suggestions on how to pair various hummus varieties with simpatico toppings.

That way you can customize your own Hummus Tortilla Pizzas!

To begin, here is the recipe method for hummus tortilla pizzas.

This outlines how long to bake the tortilla, at what temperature, and roughly how much hummus to use for each pizza.

Hummus Tortilla Pizzas

  • whole-grain tortilla shells of choice (whole-wheat, sprouted, gluten-free, etc, 10" or similar size (1-2 shells per person))
  • hummus of choice (about 1/3 – 1/2 cup per pizza)
  • toppings of choice (ex: olives, capers, sliced bell peppers, roasted mushrooms, thinly sliced onions, diced tomatoes, etc, see suggestions below)
  • chopped fresh herbs/nutritional yeast/black pepper/coarse salt (for serving)
  1. Preheat oven to 400°F. Place whole-grain tortillas on a baking sheet lined with parchment paper. Bake for 7-9 minutes, until just crispy and golden (watch, they can turn from golden to burnt quickly).  Remove and let cool on baking sheet while preparing toppings/hummus. When ready to bake, spread a layer of hummus (fairly generous, and using more around the edges rather than in the centre to prevent pizza from getting soggy in the middle) over the tortilla and add your toppings. Bake immediately (don’t let sit with hummus on tortilla for too long as the tortilla will become soggy), in a preheated oven at 400 degrees for 7-10 minutes (just to heat through toppings). Remove, slice, and serve! Sprinkle portions with chopped fresh herbs, a sprinkle of nooch, and/or a touch of coarse salt/black pepper.

Toppings Note: Very moist vegetables will release water when baking and can make your pizza soggy. So, choose vegetables that don’t release too much juice, or pre-roast the veg to concentrate the vegetables. It’s fine to use some wetter vegetables (ex: tomatoes, mushrooms), just don’t overdo them, and combine with other toppings that are dried (ex: sliced onions, chopped bell peppers, olives).

Hummus Tortilla Pizzas: pairing toppings with hummus varieties

Chipotle-Lime Two Bean Hummus: Toppings: sliced red bell pepper, cubed or sliced avocado (can add before or after baking), thinly sliced red onion or chopped green onions, olives, sliced tomatoes (few). For serving: chopped cilantro or parsley.

Creamy Hummus: Toppings: roasted mushrooms, cherry tomatoes, chopped or sliced green peppers. Serving: Sprinkle of nooch or Cheesy Sprinkle!

Peanut Sesame Hummus: Toppings: blanched snow peas, chopped green onions, chopped red peppers, pineapple chunks. For serving: sprinkle of cilantro or parsley, mung bean sprouts, chopped peanuts.

White Bean Hummus with Fresh Basil and Thyme: Toppings: dry Moroccan olives or kalamata olives, artichoke hearts, sun-dried tomatoes. For serving: julienned fresh basil leaves.

Curry Chickpea Hummus with Raisins: sliced red peppers, baby spinach, cubed baked potatoes or sweet potatoes (or squash!). For serving: drizzle of mango chutney, sprinkle of chopped parsley or cilantro.

Marinated and Roasted Tomato Garlic Hummus: Tofu Feta or Soy-Free Feta (recipes in Plant-Powered Families), capers or green olives, roasted zucchini or sliced fresh zucchini. For serving: chopped basil or touch of chopped oregano; brazil nut parm.

Roasted Red Pepper Almond Hummus: caramelized onions, cherry tomatoes, sauteed kale, olives. For serving: chopped fresh parsley, sprinkle chopped almonds.

Smoky Cannellini Bean Sweet Potato Dip: roasted sliced fennel, diced green peppers, diced or sliced Tempeh Tickle. For serving: extra chipotle hot sauce, reserve some toasted pine nuts for sprinkling on servings.

SO many options for Hummus Tortilla Pizzas, right?!

Hey, I’ve missed one! How about that Pumpkincredible Hummus? Can you imagine it on a pizza? What would you choose for toppings?

Have you ever had hummus tortilla pizzas? If so, share your favorite combinations!

More ideas for hummus tortilla pizzas in Plant-Powered Families

Enjoy, kids! x Dreena

The post Hummus Tortilla Pizzas: How-To and Flavor Pairings (vegan) appeared first on Dreena Burton.

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These baked oatmeal cups will serve you for breakfasts – and also snacks, packing lunches, activities, and travel.

Oatmeal is usually a sit-down meal. I get frequent requests for healthy breakfasts that are “grab ‘n go”.

Also requests for more variety in breakfast. You guys feel the same?

In our Plant-Powered Families group, the topic of quick and varied breakfasts comes up often.

Most of us rely on a few routine breakfast foods: cereals, toast, bagel, oatmeal, maybe a green smoothie.

These baked oatmeal cups are a simple ‘grab ‘n go’ solution. Bake up a batch or two on the weekend, and you’re good to go for the week.

The ingredients are simple, yet offer some customization to swap in other add-ins for variety.

These baked oatmeal cups don’t have to be the same thing over and over!

In addition, kids love them and they aren’t messy to eat. They hold together nicely for easy toting and packing in lunches.

Ingredient Talk: Baked Oatmeal Cups

One ingredient in these baked oatmeal cups that requires some discussion is the brown rice syrup.

Whenever I use brown rice syrup in a recipe, I get a lot of questions about substitutions. 

Is it difficult to find brown rice syrup in your area? I’m not sure why readers ask how to substitute so frequently. 

Here’s the thing with a sweetener like brown rice syrup: it’s very thick and sticky, much like corn syrup in consistency.

Maple syrup and agave nectar are not good substitutes when consistency is important.


In these baked oatmeal cups, consistency is important. If you use maple syrup or agave, it will be too thin. As a result, the baked oatmeal cups won’t hold together well.

Therefore, the best substitute is a thick coconut nectar. With coconut nectar, I have found the consistency can vary. Some are thinner. So check the jars/bottles in the store. Tip back and forth. If it’s thin like maple syrup, take a pass. If it flows slowly more like brown rice syrup, that’s your pick!

Here’s the recipe, I hope you enjoy. x Dreena

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Baked Oatmeal Cups
Take your oatmeal to-go! Grab a couple of these oatmeal cups to curb that morning hunger in a nutritious way.
Course Breakfast, Snack
Keyword oatmeal, oats
Ingredients
  • 3 cups rolled oats
  • 1/3 cup oat flour
  • 2 tbsp ground chia seed I use ground white chia, ground black chia seeds also ok
  • 1 tsp cinnamon see notes for ideas
  • 1/2 tsp baking soda
  • 1/8 tsp rounded sea salt
  • 1/2 cup pureed overripe banana puree in a mini-food processor or with an immersion blender, or mash very well
  • 1/2 cup brown rice syrup see note
  • 1/2 tbsp molasses can use blackstrap or regular
  • 2-3 tbsp pumpkin seeds optional, see note
  • 3 tbsp non-dairy sugar-free chocolate chips or raisins optional, see note
Instructions
  • Prepare 15-16 muffin cups, lining with muffin liners. Preheat oven to 350 degrees. In a mixing bowl, combine the oats, oat flour, ground chia, cinnamon, baking soda, and sea salt. Stir to combine. Add the remaining ingredients and stir until thoroughly combined. Using a cookie scoop, place mounds of the batter (about 1/4 – 1/3 cup) in each cup. Use a spatula or your fingers to lightly pack in mixture (dampen fingers to make it easier). Bake for 20 minutes. Remove and let cool in pan for about 5 minutes, then transfer to a cooling rack. Enjoy warm or cooled. Store in an airtight container in the fridge.
  • Makes 15-16 granola cups.
Notes
  1. Spice Note: Instead of cinnamon, try 1/2 tsp of nutmeg, or a combination of 1/4 tsp ground cardamom and 1/2 tsp ground nutmeg. If you use and love vanilla bean powder, try 1/2 tsp vanilla bean powder as a substitute, or in addition to, these spices.
  2. Brown Rice Syrup Note: Don’t substitute maple syrup here, it’s not thick and sticky enough. Other alternatives to brown rice syrup are coconut palm nectar and barley malt syrup.
  3. Pumpkin Seeds Note: Seeds/nuts are optional, and you can try other options such as sunflower seeds, hemp seeds, or chopped nuts like pistachio, almonds, or pecans. Chocolate Chip Note: Totally optional if you don’t want to add chocolate. You can also substitute raisins or other dried fruit like cranberries, goji berries, dried cherries, dried berries, chopped dates, chopped apricots.
  4. Idea: For more flavour variations, add a small amount of pure flavour extracts or citrus zest. For instance, try adding 1/2 tsp of orange zest with 1/2 tsp orange extract – would be lovely with dried cranberries! Or, try 1/2 tsp almond extract with dried cherries and chopped almonds as add-ins.

Let me know what add-ins you like in these, and any other variations you make!

The post Baked Oatmeal Cups appeared first on Dreena Burton.

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Serving up some sweet potato pasta sauce, kids!

All aboard the sweet potato love train!

Where are we now? Let’s see, we’ve covered cake, muffins, hummus, fudge, soup, more soup, fries, salad. I know there’s more – plus more in my books – plus more to come!

This sweet potato pasta sauce is a superb alternative for people that want an alternative to tomato-based sauces – either because of food sensitivities – or just for variety. 

Once the sweet potato is cooked, this is very fast to prep. Everything into the blender – vroom! Sweet potato pasta sauce is DONE!

No matter what recipe I post, I’m asked “what can I use instead of ________?”

With this recipe, I anticipate those blanks will be: sweet potato, smoked paprika, chickpea miso, and fresh thyme.

Here goes:

Sweet potato is the main ingredient in this recipe, so best to keep it. However, it can possibly be substituted with a deep orange winter squash, but it will not be as luscious. Sweet potato is usually easy to find and not pricey, so plan for it.

Smoked paprika: Just don’t. It’s the one thing you must not substitute! Smoked paprika has a unique flavor that is different from regular paprika. Buy some, you will not regret it. #thatsapromise

Fresh thyme: I know it’s more convenient to use dried thyme. Here, I wouldn’t. The fresh herb offers a lot in this sauce. If you have another fresh herb like fresh oregano, use that. A lesser amount of fresh rosemary would also be nice.

Chickpea miso. I’m always, always… always asked about chickpea miso. I like to use chickpea miso for two reasons: first, it offers a soy-free alternative for people, and second, I love the flavor myself! But for sure another mild miso like brown rice will do just fine.

I think that’s the rundown on this sweet potato pasta sauce!

Only thing left: for you to make it.

Recipe time! Enjoy… x Dreena

Sweet Potato Pasta with Smoky Breadcrumb Topping
The use of caramelized sweet potatoes in a pureed pasta sauce gives a luscious, buttery texture, as well as a substantial texture. Topped off with a little smoky crunch, it’s purely delicious!
Course entree, Main Course
Keyword pasta
Ingredients
Sauce:
  • 2 cups cooked sweet potato flesh yellow or orange, see note for cooking tip
  • 2 med-large cloves garlic roughly chopped
  • 1 tsp sea salt adjust to taste, see directions
  • Freshly ground black pepper to taste
  • 2 tbsp tahini
  • 1 tbsp chickpea miso or another mellow miso like brown rice miso
  • 2 cups water
  • 1 tbsp fresh thyme leaves
  • 1/4 tsp smoked paprika
  • couple pinches freshly grated nutmeg
  • 1 ½ tbsp freshly squeezed lemon juice
For pasta:
  • 1 1/4 lb. whole-grain pasta of choice can be gluten-free, see note
Breadcrumb Topping:
  • 1 cup whole-grain breadcrumbs can be gluten-free
  • 1/4 cup ground almonds almond meal, or ground pumpkin seeds for nut-free version (can use more breadcrumbs if preferred)
  • 1/4 tsp smoked paprika rounded
  • 1/4 tsp sea salt
Instructions
  1. Prepare pasta according to pasta directions, and cooking to ‘al dente’ (retaining a slight bite, not fully soft) while preparing pasta sauce and breadcrumb topping.
Pasta Sauce: In a blender, add sweet potato along with the garlic, salt, pepper, tahini, miso, 1 cup of the water, thyme, paprika, nutmeg, and lemon juice. Puree until becoming smooth and then add remaining water and puree again until fully smooth.
    Breadcrumb Topping: Combine breadcrumbs and almond/pumpkin seed meal with smoked paprika and sea salt. Bake at 375 for 7-8 mins until crumbs turn golden. Be sure to stir once or twice through baking so the crumbs brown evenly. Also watch carefully as the mixture can quickly burn once it becomes toasty. After 4-5 minutes, keep a check on it. Let cool fully, then store in airtight container in fridge until ready to use.
    1. Once pasta is just about cooked (but not fully soft), drain but don’t rinse. Return to the pot with the pasta sauce over medium-low heat. Allow sauce to heat and thicken with the pasta for a few minutes. (See note if adding spinach) Taste, and season with extra salt or pepper or other seasonings if desired. Serve, topping each portion with the breadcrumbs topping.
    2. Serves 4-5.
    Recipe Notes
    • Sweet Potato Cooking Note: Rinse sweet potatoes but do not peel or pierce. Place whole on a baking sheet lined with parchment. Bake at 425 for 40-60 minutes (baking time will depend on whether you are using smaller or larger sweet potatoes). Bake until fully softened and caramelizing. For 2 cups, use 1 very large sweet potato or 2 smaller (see note). After baking, let cool slightly.
    • Sweet Potato Note: It’s always helpful to bake extra as you can store leftovers in the fridge for up to 5 days or freeze for a couple of months. Let cool enough to remove skins, and use in recipe or cool further and then store in airtight container in fridge until ready to make the pasta.
    • Pasta Note: Many varieties of dry pasta are packaged in 1 lb bags. This recipe yields a generous amount of sauce, and so you can use more than 1 lb of pasta to stretch it out if you like. I typically use about 1 1/4 lb of dry pasta. If you only want to use 1 lb, your pasta will just be a little “saucier”.
    • Spinach option: For a ‘greens’ boost, try adding 2-3 cups of baby spinach leaves. Add the spinach while heating the sauce, working through until just wilted. HOWEVER, do not use spinach if you expect to have leftovers to reheat. It does not taste good in this sauce when reheated. If you want to add the greens in this case, gently steam separately and add to individual portions.

    food photography by: Angela MacNeil

    The post Sweet Potato Pasta Sauce with Smoky Breadcrumb Topping appeared first on Dreena Burton.

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    Do you struggle with making a good vegan rice stir-fry? Or maybe a quick one?

    By definition, a stir-fry should be quick. The technique is simply cooking components in a pan over high heat – briefly.

    But it’s the advance prep that slows us down, right?

    You need to have the veg chopped. The rice needs to be cooked in advance.

    This is how it’s done so efficiently in restaurants. They have everything prepped. However, those stir-fries are often very salt, very oily, and we don’t get to customize!

    However, once you have those elements in place, it truly is one of the simplest and fastest meals to pull together.

    I created this 10-minute vegan rice stir-fry for my Diabetes cookbook with Dr. Barnard.

    Now, I make it regularly, playing with the components. It’s easier than my very popular teriyaki stir-fry – and quicker!

    The key to this dish is batch-cooking rice. Which, I do often and talk about in PPF in various chapters. Batch-prepping staples like rice, beans, potatoes, and sweet potatoes makes quick meal prep a reality.

    So for this vegan rice stir-fry, you just need to cook rice ahead of time. A couple of days before, in the morning, whatever works for you.

    The rice should be cooled, and it’s your choice whether to use a stickier rice (ex: short grain brown rice), or more separate variety (ex: long grain brown rice).

    I also tend to prep the veg earlier in the day. At lunch hour when making other food, for instance. Then I have a very loose ‘mis en place‘.

    This recipe is straightforward with simple, yet effective seasonings.

    One important tool for this oil-free vegan rice stir-fry is a non-stick pan. They can really vary in quality. I purchased a large ScanPan and find it excellent. It’s more expensive than other brands but has the reputation for lasting longer.

    I hope you enjoy the recipe!

    Please share your feedback. x Dreena

    10 Minute Vegan Rice Stir-Fry

    Prepare the rice in advance, and you will have this stir-fry ready in about 10 minutes!

    Course entree, Main Course
    Keyword rice
    Servings 3
    Ingredients
    • pinch sea salt
    • 1 cup diced bell peppers or carrots
    • 1 cup corn kernels or green peas or a combination of both
    • 1/2 cup sliced green onions or chives if using chives, add at the end of cooking
    • 1/3 cup diced celery
    • 5 cups precooked brown rice or quinoa
    • 1 cup diced precooked potatoes or 1⁄2 cup more rice
    • 1/4 – 1/3 cup tamari can use low sodium
    • 1-2 tbsp water
    • Sea salt to taste optional
    • Freshly ground black pepper to taste optional
    Instructions
    1. In a large nonstick skillet (see note) over high or medium-high heat, sprinkle on a pinch of sea salt, and add the bell peppers or carrots, corn or green peas, green onions, and celery, stirring occasionally. Cook for 3 to 4 minutes, then add the rice, potatoes (if using), and 1⁄4 cup of the tamari. Cook for another 3 to 4 minutes, stirring a couple of times. Add the water if the mixture is sticking. Heat the rice through, and toast it a little in spots, if desired. If using chives, add those and stir. Taste, add the remaining tamari, and season with salt and black pepper, if desired. Serve.

    Recipe Notes

    Note: For a good non-stick skillet, I recommend a ScanPan.

    Ideas: Other vegetables can be substituted here. For instance, try fresh sliced asparagus, blanched broccoli florets, or snow peas in place of some or all of the bell peppers and celery. This is a versatile recipe, experiment with your favorites!

    The post Vegan Rice Stir-fry in 10 Minutes! (vegan, gluten-free, oil-free) appeared first on Dreena Burton.

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