Recipe Archives - The Beet https://cms.thebeet.com/tags/recipe/ Your down-to-earth guide to a plant-based life. Tue, 14 Dec 2021 14:53:17 +0000 en-US hourly 1 https://wordpress.org/?v=6.6.1 8 Holiday Recipes Everyone Will Love, and They Won’t Believe are Vegan https://thebeet.com/the-ultimate-vegan-holiday-menu-that-your-whole-family-will-love/ Sat, 19 Dec 2020 16:54:32 +0000 http://thebeet.com/?p=11607 Just in case you’re looking to impress your friends and family and let's be real, you totally are, The Beet has created a set of fully vegan recipes to make for your Holiday Feast that will be sure to “WOW!” everyone.

The post 8 Holiday Recipes Everyone Will Love, and They Won’t Believe are Vegan appeared first on The Beet.

]]> The holidays are here and you know what that means, right? An abundance of fantastic food with even more fantastic people! Just in case you’re looking to impress your friends and family (and let’s be real, we all are), I’ve created a set of fully vegan recipes to make for your Holiday Feast that they won’t believe are vegan. This Holiday Feast ranges from Vegan Eggnog with Bourbon to creamy White Mac & Cheeze to a stunning Seitan Holiday Roast! Some of these recipes take up some time, so be sure to budget your hours (yes, hours) accordingly. It wouldn’t be a Holiday Feast without the extra time and effort, and your family will appreciate the great lengths you go to deliver them a cruelty-free meal. Get ready to hear “WOW!” from everyone.

Hors D’oeuvres & Cocktail

JD Raymundo
JD Raymundo JD Raymundo

Navy Bean & Sun-Dried Tomato Bruschetta

Ingredients

  • 15oz Can of Navy beans
  • 1 Tbsp Freshly Chopped Parsley
  • 6-8 Sun-Dried Tomatoes, roughly chopped
  • 1 Tbsp Extra Virgin Olive Oil, plus extra for a baguette
  • Juice from 1 Lemon
  • salt and pepper to taste
  • 1 Baguette
  • 1 Clove of Garlic, peeled and cut in half

Instructions

  1. Preheat oven to 400F.
  2. Drain and rinse your beans. Transfer to a medium-sized bowl and mash it with a fork.  It’s okay if there are some bits that aren’t mashed.
  3. Add your parsley, chopped sun-dried tomatoes, olive oil, lemon juice, salt and pepper. Mix until evenly combined. Taste for any adjustments.
  4. Cut your baguette diagonally into ½ thick slices. Place on a baking tray and lightly brush on some olive oil over your slices. Bake in the oven for 2-3 minutes or until it becomes golden brown.
  5. Remove bread from the oven, take your garlic and rub the sliced end on your toasted baguettes. Don’t rub it too much, this will give it a very strong garlic flavor.
  6. Spoon your bean mixture onto your baguette, drizzle with some olive oil and serve!
JD Raymundo
JD Raymundo JD Raymundo

Vegan Eggnog with Bourbon

Ingredients

  • 1 Cup Raw Cashews, soaked in boiling water for 30 minutes
  • 2 ½ Cups of Water
  • 4 Medjool Dates; pitted
  • ½ Tsp Vanilla Extract
  • ½ Tsp Ground Nutmeg
  • ¼ Tsp Ground Cinnamon
  • ¼ Tsp Ground Cloves
  • 4oz Bourbon

Ingredients

  1. Add all ingredients to a high-speed blender and blend for 1 minute or until smooth. To be sure it’s extra smooth, you can run your eggnog through a strainer to catch any bits that didn’t get blended. Adjust for any flavoring.
  2. Transfer to a fridge for at least 1 hour to chill it. Serve with a stick of cinnamon or whipped cream on top!

Main Dish

Seitan Roast

Holiday Seitan Roast

Ingredients

Dry Ingredients

  • 2 Cups Vital Wheat Gluten
  • 1/3 Cup All-Purpose Flour
  • 2 Tsp Garlic Powder
  • 2 Tsp Onion Powder
  • 1 Tsp Dried Oregano
  • 4 Tsp Smoked Paprika
  • ½ Tsp Ground Nutmeg
  • ½ Tsp Cinnamon
  • Pinch of Salt and pepper

Wet Ingredients

  • 3 Tbsp Miso Paste
  • 3 Tbsp Tamari or Soy Sauce
  • ¾ Cup Beet Juice
  • ½ Cup Water
  • ¼ Cup Olive Oil (or oil of choice)

Seitan Stock

  • ½ Cup Beet Juice
  • 1 Cup Veggie Stock
  • 1 Cup Water
  • 3 Tbsp Tamari or Soy Sauce
  • 1 Sprig Rosemary
  • 2 Sprigs Thyme
  • 2 Bay Leaves
  • 4-5 Cloves of Garlic, peeled and crushed

Instructions

  1. In a large bowl, add in your dry ingredients and mix until well combined. In a separate bowl, whisk in all your wet ingredients until well combined.
  2. Add your wet ingredients to the dry ingredients. Using a rubber spatula (or your hands) mix it together until it forms a sticky dough. Knead your dough for 10 minutes until it becomes firm and feels like its bouncing back. If you have a stand mixer with a dough hook, go ahead put your speed to medium and let it knead for 10 minutes.
  3. Form your seitan into a thick log. Set aside as you prep the seitan stock.
  4. In a bowl, combine your beet juice, veggie stock, water, and tamari. Mix until combined.
  5. Heat 2 Tbsp of oil in a large pan over medium-high heat. Take your Seitan Roast and sear the bottom and the top. For about 3-5 minutes or until browns. Throw in your rosemary, thyme, bay leaves, and garlic into the pan with the seitan and cook until the garlic starts to brown.
  6. Turn your heat down to low and add your stock to the pan. Cover your pan and let it cook for 1.5 hours. Spooning your stock over your seitan every 30 minutes.
  7. Flip your Seitan over, and cook for another 1.5 hours as you spoon your stock over every 30 minutes. If you find the liquid is starting to get low, add in more water or veggie stock.
  8. Once cooked, remove your seitan from the pan. Let it sit for 3-5 minutes. Cut into it and enjoy it!

Side Dishes

Green Bean Caserole

Green Bean Casserole

Ingredients

  • 1 lb Green Beans, rinsed, trimmed, and cut in half
  • 2 Tbsp of Olive Oil (or cooking oil of choice)
  • 1 Medium Shallot (or half an onion), diced
  • 3 cloves of Garlic, minced
  • 1 Tsp Pepper Flakes
  • 1 Tsp Dried Thyme
  • 1 Cup Button Mushrooms, chopped
  • 2 Tbsp All-Purpose Flour
  • ½ Cup Veggie Broth
  • 1 Cup Non-Dairy Milk, unsweetened
  • 1 ½ Cup Crispy Fried Onions (I used store-bought)
  • Pinch of salt and pepper to taste

Instructions

  1. Preheat oven to 400F. Bring a large pot to a boil with lots of salt. Grease an 8×8 baking pan. If using an oven-safe pan or skillet, skip the baking pan.
  2. Once the water comes to a boil, add in your green beans. Boil for 3-5 Minutes. Drain and set aside.
  3. In a large, pan heat up your oil over medium-high heat. Add your shallots and garlic. Cook for 2-3 minutes. Add pepper flakes, thyme, and mushrooms and cook for 4-5 minutes.
  4. Stir your flour into the pan with the rest of the ingredients. Stir until well mixed. Add your veggie broth and non-dairy milk to the pan. Bring to a boil and then turn your heat down to a simmer. Simmer for 3-5 minutes or until the mixture starts to thicken up.
  5. Add your beans, and stir until the beans are evenly coated. Transfer your mixture into your baking pan. If using an oven-safe skillet don’t worry about transferring it over.
  6. Mix in ½ Cup of the crispy onions into your green bean mixture. Sprinkle the rest of the crispy onions over your green beans. Add more if you’d like!
  7. Bake in the oven for 15 minutes or until it starts to slightly bubble. Remove from oven, serve, and enjoy!
White Mac & Cheeze

White Mac & Cheeze

Ingredients

  • 16oz Dried Macaroni pasta
  • ¼ Cup Non-Dairy Butter
  • 2 Cloves of garlic, minced
  • ¼ Cup All-Purpose Flour
  • 2 ½ Cups Non-Dairy milk, unsweetened
  • 1 Cup your favorite Vegan Cream Cheese
  • 1 Cup Vegan Parmesan
  • ½ Tsp Ground Mustard
  • ¼ Tsp Garlic Powder
  • 1 Tsp Lemon Juice
  • Salt and Pepper to taste

Instructions

  1. Bring a large pot to a boil and cook Macaroni as instructed on the package. Drain and transfer back to the pot.
  2. Over medium heat, melt your butter in a pan. Once the butter has completely melted, add your garlic and cook for 30 seconds. Whisk in your flour and keep whisking until well combined and it starts to bubble.
  3. Slowly pour your non-dairy milk in a steady stream as you continue to whisk.  Keep whisking until it thickens a bit and is heated through.
  4. Add your vegan cream cheese. Whisk until melted in and your mixture is smooth.
  5. Add your parmesan, ground mustard, garlic powder, lemon juice, salt, and pepper. Stir until it is well combined. Taste for any seasoning adjustments.
  6. Add your sauce to your cooked pasta and stir until evenly mixed.
  7. Garnish with some red pepper flakes, paprika, or extra vegan parm. Enjoy!
Easy Vegan Stuffing

Easy Vegan Stuffing

Ingredients

  • 1.5 lb of Sourdough Bread, chopped in 1-inch cubes and left out overnight to stale
  • 1 Cup Red Onion, diced
  • 1 Cup Celery, sliced
  • 5-6 cloves of Garlic, minced
  • 2 Cup Veggie Stock
  • Pinch of Salt and Pepper, to taste
  • ¼ Cup Dried Cranberries
  • 1 Tsp Dried Thyme,
  • ½ Tsp Dried Sage
  • 1 Tsp Dried Rosemary

Instructions

  1. If strapped for time and don’t have stale sourdough, you can bake it in the oven at 200F for 20 minutes to dry it out.
  2. Preheat oven to 350F and grease baking dish with oil.
  3. In a large pan, heat your oil over medium heat. Add your onions and cook for 5 minutes. Add celery and garlic and cook for an additional 3-5 minutes or until celery becomes translucent.
  4. Add veggie stock to the pan and stir to pick up anything sticking to the bottom of the pan (those bits are full of flavor!). Season with salt and pepper to taste.
  5. Mix your bread, dried cranberries, and dried herbs to the pan. Stir until evenly combined and each piece of bread has soaked up the veggie mixture.
  6. Transfer over to your baking dish and tightly cover it with foil. Bake in the oven for 40 minutes. Remove the foil and bake for an additional 35 minutes or until top becomes golden brown.
  7. Serve and enjoy!

Dessert

Sticky Toffee Pudding

Sticky Toffee Pudding

Ingredients

For the Cake

  • 1 ¼ Cup Medjool dates, pitted and roughly chopped
  • 1 Cup Boiling Water
  • 2 Tbsp ground Flax Seeds
  • 10 Tbsp of Water
  • 1/2 Cup Vegan Butter, unsalted and room temperature
  • 1 ½ Cup All-Purpose Flour
  • 1 Tsp Baking Soda
  • 1 Tsp Baking Powder
  • ½ Tsp Salt
  • ¾ Cup Dark Brown Sugar

Toffee Sauce

  • ½ Cup vegan butter, unsalted
  • 1 Cup Dark Brown Sugar
  • ¾ Cup Soy Milk

Instructions

  1. Preheat oven to 350F. Grease an 8×8 baking pan and line with parchment paper. Place dates in a bowl and pour over 1 Cup of boiling water over it. Let it sit for 15 minutes. In a separate bowl, combine your ground flaxseeds with 10 Tbsp of water. Set aside to thicken. This will be your flax-egg.
  2. In a large bowl, whisk in your flour, baking soda, baking powder, and salt.
  3. Once your dates are soaked, transfer to a food processor with water and blend on high until a paste is formed. Set aside.
  4. Using a stand mixer or hand mixer, beat your butter and sugar on high until pale and fluffy. Reduce your speed to low and beat in your flax egg. Add in half your flour mixture and beat until just combined. Add date paste, beat until combined. Then add the remaining flour mixture and, you guessed it, beat until combined. Be sure to not over mix.
  5. Transfer batter to your baking dish and bake in the oven for 25-30 minutes or until you can stick a skewer in the middle and it comes our dry.
  6. While it’s baking, create your toffee sauce. Combine butter, sugar, and soy milk in a saucepan over medium heat until butter is melted. Whisk until combined. Turn heat onto high to bring to a boil, once it starts boiling reduce heat back to medium. Continue to whisk for 4 minutes or until sauce thickens.
  7. Remove the cake from the oven and using a skewer, poke holes 1-inch apart from each other. Pour half your toffee sauce over the cake and let it soak for 15-20 minutes.
  8. Cut into 9 squares and serve with remaining toffee sauce and scoop of coconut ice cream on the side! Enjoy!

These recipes were created for The Beet by JD Raymundo, who is a chef, a vegan and also a personal fitness trainer in his spare time (we are impressed). His website is The Little Almond. Follow Chef JD @The_Little_Almond on IG and on his blog by the same name.

The post 8 Holiday Recipes Everyone Will Love, and They Won’t Believe are Vegan appeared first on The Beet.

]]> Healthy Oil-Free Blueberry and Banana Muffins https://thebeet.com/healthy-oil-free-blueberry-and-banana-muffins/ Mon, 11 May 2020 16:49:49 +0000 http://thebeet.com/?p=26193 Looking for oil-free recipes? Here are blueberry and banana muffins to sweeten up your morning without going calorie overboard. This recipe is healthy and can be made gluten-free with the...

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]]> Looking for oil-free recipes? Here are blueberry and banana muffins to sweeten up your morning without going calorie overboard. This recipe is healthy and can be made gluten-free with the substitute of almond or coconut flour. If you’re trying to lose weight or take off a few inches after quarantine, doctors recommend limiting your oil intake and increase your fiber intake. These muffins are fibrous and do not contain any oil. If you have leftovers, store them in your freezer and let them saw the next morning and heat them in the microwave for about 10 seconds. Use smaller blueberries for more flavor and larger blueberries for a softer consistency.

Recipe Developer: Lenny, @vegamelon

Prep Time: 15 Minutes

Bake Time: 30 Minutes

Why we love it: Blueberries and bananas are a delicious combination, especially in baked goods. Wake up to the smell and taste of fresh muffins that are healthy, vegan, and free of all oils.

Make it for: Breakfast or a snack. Enjoy these muffins with a hot cup of tea.

Healthy Oil-free Blueberry and Banana Muffins

Ingredients

Dry mix

  • 1 1/2 cups whole wheat flour or use GF if needed
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/8 tsp sea salt
  • 1 tsp cinnamon

Wet-mix

  • 1/4 cup nut/seed butter such as peanut butter
  • 1/4 cup maple syrup
  • 1 tsp vanilla extract
  • 2 mashed ripe banana
  • 1/2 cup plant-based milk
  • 1 cup blueberries rinsed

Instructions

  1. Preheat oven to 375°F and grease a 12-cup muffin pan.
  2. In a large bowl, whisk together all the wet ingredients except blueberries.
  3. In to the wet mixture, sift in the dry ingredients, then fold to combine using a spatula. Do not overmix if using wheat flour!
  4. Gently mix in the blueberries until evenly distributed throughout the batter.
  5. Using a spoon or ice cream scoop, transfer the batter into the greased muffin pan.
  6. Bake for around 25 minutes, or until an inserted toothpick comes out clean. Let rest in the pan for 5-10 minutes before removing to a wire rack to cool completely.

Nutritional (Per 12 Muffins) 

Calories 137 | Total Fat 3.1g | Saturated Fat 0.6g | Cholesterol 0mg | Sodium 102mg | Total Carbohydrate 25g | Dietary Fiber 1.7g | Total Sugars 8.9g | Protein 3.4g | Calcium 43g | Vitamin D 4mcg | Iron 2mg | Potassium 189mg |

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]]> Lauren Bosworth’s Favorite Vegan Lunch: Make it in Under 10 Minutes https://thebeet.com/lauren-bosworths-favorite-vegan-lunch-make-it-at-home-in-under-10-minutes/ Fri, 08 May 2020 15:51:45 +0000 http://thebeet.com/?p=25878 Founder of Love Wellness Lo Bosworth chatted with The Beet about her new company, daily mantra, and her favorite breakfast smoothie and go-to lunch from popular East Village restaurant, Souen. In...

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]]> Founder of Love Wellness Lo Bosworth chatted with The Beet about her new company, daily mantra, and her favorite breakfast smoothie and go-to lunch from popular East Village restaurant, Souen.

In the interview, Lo includes the ingredients to the macro-plate, one of her favorite meals from Souen, East Village. “The microplate has squash, seaweed, broccoli, kale, and carrots. All the vegetables are steamed and it comes with a little bit of brown rice.” Lo also pointed out she loves the mushroom platter, which includes sliced avocado and steamed rice. These two recipes are nutrient-packed and only requires 10 minutes to make. As excited as Lo was to share her personal favorites with The Beet, we’re more excited to give you the full lunch recipe so you can make the microplate in your kitchen and enjoy the healthy plant-based meal in your cozy home.

If you haven’t read the full interview, click here to read it while you enjoy Lo’s favorite lunch. Bon appetite!

Macro-plate from Souen

Serves 1

Ingredients

  • Steamed Squash
  • Steamed Seaweed
  • Steamed Broccolo
  • Steamed Kale
  • 1 cup of brown rice
  • Sliced avocado (optional)

Instructions

  1. In a large pot put in about 1/2 inch of water and turn to boil.
  2. Place an open steamer basket at the bottom of the pot and when the water is boiling drop in the vegetables. Cover leaving a slight opening at the top.
  3. When the vegetables turn bright red and soften slightly to a fork, al dente, reach in with tongs and be very careful of the steam in the pot remove the vegetables.
  4. Drop the vegetables into cold water in order to blanch them, this ensures that they will retain the nice bright coloring.
  5. Cook the rice. Scoop 1 cup of rice into a pot of water a dash of oil and a pinch of salt.
  6. Drain the rice.
  7. Combine veggies and rice on the platter.

The post Lauren Bosworth’s Favorite Vegan Lunch: Make it in Under 10 Minutes appeared first on The Beet.

]]> No-Bake Vegan and Gluten-Free Matcha Cookies Made with Adaptogens https://thebeet.com/no-bake-vegan-and-gluten-free-matcha-cookies-made-with-adaptogens/ Thu, 30 Apr 2020 13:45:19 +0000 http://thebeet.com/?p=25057 Want to enjoy sweets without feeling guilty? These matcha cookies are vegan and gluten-free with only 165 calories per large-sized cookie, or three small-sized cookies. They include 7 grams of plant-based...

The post No-Bake Vegan and Gluten-Free Matcha Cookies Made with Adaptogens appeared first on The Beet.

]]> Want to enjoy sweets without feeling guilty? These matcha cookies are vegan and gluten-free with only 165 calories per large-sized cookie, or three small-sized cookies. They include 7 grams of plant-based protein and only have 3 grams of sugar and surprisingly, the sugar comes from the maple syrup and monk fruit which contain natural sugars and are healthier substitutes of white sugar. Did I mention there is no baking involved? All you will need is one small mixing bowl and the clean up is quick.

In addition to those healthy sugar swaps, these cookies are made with superfoods and adaptogens. Matcha, a healthy superfood that speeds up the metabolism and can promote weight loss. Learn more about the health benefits of matcha here. Ashwagandha is an ancient medical herb classified as an adaptogen because it helps prevent the body against stress and anxiety. Learn more about adaptogens here.

Recipe Developer: @mysweetbelly

Prep Time: 3 Minutes

Freeze Time: 30 Minutes

Why we love it: Aside from the amazing health benefits, these cookies are beautiful and will bring joy to your day. Bake them for a friend and leave it at their front door with a sweet note. We recommend using small chocolate chips because they look prettier!

Make it for: A healthy dessert without feeling yucky and full. You can add more matcha if you can’t get enough of the sweet yet healthy flavors!

Makes 1 large cookie or 3 small ones. 

Vegan and Gluten-Free Matcha Cookies Made with Adaptogens

Ingredients

  • 2 tablespoons coconut flour
  • 1 tablespoon almond flour
  • 1/2 teaspoon ashwagandha powder (optional)
  • 1 tablespoon your choice milk
  • 1 tablespoon keto maple syrup or agave
  • 1 1/2 tablespoons monk fruit sugar (or your choice granulated sweetener)
  • 1 1/2 teaspoons matcha powder
  • 2 teaspoons cashew butter (nut-free: substitute with sunflower seed butter)
  • 1-2 teaspoons vegan chocolate chips

Instructions:

  1. Add ingredients to a small mixing bowl and stir until combined.
  2. Mold the dough into a round cookie shape and place it in the freezer for 30 minutes.

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]]> Easy Protein-Packed Omelet With No Eggs https://thebeet.com/recipe-easy-protein-packed-omelet-with-no-eggs/ Wed, 29 Apr 2020 16:32:03 +0000 http://thebeet.com/?p=24947 Wake up and make this easy omelet made with chickpeas to fill up on plant-based protein. This healthy breakfast option is easy to make and full of superfoods like turmeric, spinach,...

The post Easy Protein-Packed Omelet With No Eggs appeared first on The Beet.

]]> Wake up and make this easy omelet made with chickpeas to fill up on plant-based protein. This healthy breakfast option is easy to make and full of superfoods like turmeric, spinach, and avocado. In addition, this recipe calls for apple cider vinegar, which helps promote gut health.

Fill your chickpea omelet with your favorite fresh herbs–I like dill and thyme in my omelet, but feel free to customize for your preferences! This recipe was created by the talented plant-based chef Natalie Penny also known as @natalie.naturally.
Prep Time: 10 minutes

Cook Time: 3-5 minutes
Why we love it: Any time we can eat a healthy protein-packed breakfast is better for our health and we feel fuller longer. Instead of reaching for the oatmeal, this recipe takes the same amount of time and has more protein and fewer carbs. Also, omelets are a great way to add more greens to your meal because you can fill them with your favorite veggies.

Make it for: Breakfast, lunch, or dinner! Chickpeas are high in protein and will make you feel nourished instead of sluggish and full. I like to eat chickpea omelets for breakfast but if I power through a midafternoon workout, I like to enjoy one for dinner.

Why it’s healthier: Chickpeas are packed with protein: Half cup has 8 grams of protein which is 15 percent of the 45 to 55 grams of protein that women need in a day and 12 percent of the 55 to 70 grams of protein men need (depending on activity levels).

Healthy ingredients: Fiber, potassium, B vitamins, iron, magnesium, and selenium

Chickpea Omelet With Chives

Serves 4 people

Ingredients

Chickpea omelets

  • 1 cup chickpea flour
  • ½ tsp baking powder
  • 1/8 tsp turmeric
  • ½ tsp black salt/kala namak (optional)
  • A good pinch of salt and pepper
  • 2 tbsp. chopped chives
  • 1 ½ cups water
  • 1 tsp apple cider vinegar

Filling

  • Wafer-thin raw beetroot slices
  • Sliced avocado
  • Cucumber slices
  • Baby tomatoes
  • Sliced radishes
  • Herbs of choice
  • Salad leaves such as watercress or baby spinach
  • Pumpkin seeds
  • A smear of wholegrain mustard
  • Feel free to stuff with whatever you have to hand or fancy

Instructions

  1. In a large bowl combine the chickpea flour, baking powder, turmeric, salts, and pepper. Gradually add the water, and roughly whisk to combine.
  2. Add the ACV and chives and give it another stir. Set aside to rest whilst you prepare your vegetables.
  3. In a large non-stick pan add a little light oil such as groundnut or odorless coconut.
  4. Heat the pan to a fairly high temperature.
  5. Add about ¼ of the batter to the pan shifting the pan around to make and even pancake.
  6. Allow cooking for a minute or two until you can see bubble rising and the batter is dry on top, carefully flip it overcook for another minute.
  7. Slide onto a plate and stuff as you wish.
  8. Repeat with the remaining batter.

Nutrition Info: Nutrition information is a rough estimate.

Calories 184 Total Fat 3 g Sat. Fat .3 g Sodium 306 mg Total Carbs 30.8 g Fiber 8.8 g Sugars 5.4 g Protein 9.7 g

@natalie.naturally
@natalie.naturally @natalie.naturally

31 Delicious, Plant-Based Recipes to Make on Repeat

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]]> How to Make The Perfect Summer Dessert: Peach and Vanilla Cobbler https://thebeet.com/how-to-make-the-perfect-summer-dessert-peach-and-vanilla-cobbler/ Fri, 24 Apr 2020 20:01:43 +0000 http://thebeet.com/?p=24604 Sunny days are approaching and there is nothing tastier than a refreshing dessert with a scoop of dairy-free ice cream on a hot day. Dig into the sweetness of peaches, vanilla,...

The post How to Make The Perfect Summer Dessert: Peach and Vanilla Cobbler appeared first on The Beet.

]]>

Sunny days are approaching and there is nothing tastier than a refreshing dessert with a scoop of dairy-free ice cream on a hot day. Dig into the sweetness of peaches, vanilla, and a warm, crumbly topping. This dish takes about 15 minutes to prep and 30-40 minutes to cook. The recipe recommends using canned/tinned peaches but I prefer to use fresh peaches when they’re in ripe and in season. This recipe was made by plant-based chef Natalie Penny, also known as @natalie.naturally.

Prep Time: 15 Minutes

Cook Time: 30-40 Minutes

Why we love it: This dessert is easy to make and requires most of your pantry essentials so there is little grocery shopping involved. It’s a summer crowd-pleaser and children will love it.

Make it for: After dinner treat or mid-day dessert snack. Enjoy it by the pool on a summer day or cozy up next to the fireplace on a chilly evening and enjoy every bite.

Serves: 6-8 people

Peach and Vanilla Cobbler

Ingredients

Topping

  • 1 ½ cups od self-raising flour
  • ⅔ cup of plant-based butter
  • 4 tbs caster sugar
  • 1 tsp baking powder
  • Pinch of salt
  • 1 cup of plant milk, I used oat
  • 1 tbs vanilla extract or bean paste
  • 1 tbs apple cider vinegar/lemon juice
  • 2tbs granulated golden or brown sugar

Filling

  • 2 tins of sliced peaches in juice
  • 1/2 vanilla pod or 1 tsp vanilla bean paste

Instructions

  1. Preheat the oven to 356F/180C.
  2. In a small bowl combine the milk, vanilla, and apple cider vinegar/lemon juice and set aside.
  3. In a large bowl combine, the flour, caster sugar, baking powder, and salt.
  4. Add the plant-based butter in small lumps, using your hands rub the butter into the flour. Holding your palms facing up, rub the flour and butter from your little finger to your thumb, until it resembles fine breadcrumbs.
  5. In a baking dish add the tinned peaches. You want to use both tins of fruit but only about ½ tin of the juice. Mix in the vanilla bean paste, or if using a pod scrape out the seeds. Reserve the pod for another recipe.
  6. Now add the wet into the dry and fold together until just combined. It will be a thick sponge batter or wet scone mix consistency.
  7. Dollop the batter onto the peaches in heaped spoonsful. Finish by sprinkling on the granulated sugar and place in the preheated oven for about 30-40minutes. Or until the top is crisp and lightly golden, and the peaches are bubbling.
  8. Serve with dairy-free cream or vanilla ice cream.

The post How to Make The Perfect Summer Dessert: Peach and Vanilla Cobbler appeared first on The Beet.

]]> Easy Dinner Idea: Asian Inspired Vegetable Lo Mein https://thebeet.com/easy-dinner-idea-asian-inspired-vegetable-lo-mein/ Thu, 23 Apr 2020 16:35:44 +0000 http://thebeet.com/?p=24415 Are you looking for an easy dinner recipe that will fill you up and is full of veggies? Look no further, this plant-based recipe is loaded with flavor and made...

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]]> Are you looking for an easy dinner recipe that will fill you up and is full of veggies? Look no further, this plant-based recipe is loaded with flavor and made with soybean noodles, which are packed with protein. This colorful bowl of fresh flavors is covered in a sweet, tangy sauce for a picture-perfect moment. Swap out the egg noodle for soybean or use another favorite like buckwheat, rice, or ramen noodles. If you have leftovers, save them to munch on during the week. This dish also tastes delicious when it’s cold, I recommend trying both, so double the recipe and have enough to eat fresh off the pan and out of the refrigerator the next day.

Recipe Developer: Hannah Sunderani, @twospoons.ca
Prep Time: 10 Minutes
Cook Time: 20 Minutes
Total Time: 30 Minutes
Servings: 4 people
Why we love it: Lo mein is a dish that you can eat for a week straight and will not get sick of the taste. The fresh ingredients and light sauce make each bite a little more enjoyable.
Make it for: Lunch or dinner. If you are meal prepping for the week, add this dish to the list. And, if you’re a fan of cold pizza or cold Chinese food, store this dish in the fridge and eat it the next day.

Vegetable Lo Mein

Ingredients

Sauce

  • 1/4 cup tamari or soy sauce
  • 2 tbsp sesame oil
  • 1 tbsp rice vinegar
  • 2 tsp maple syrup
  • 1 tsp ginger grated
  • 1/4 tsp siracha plus more if desired

Other

  • 1 packet soybean noodles 8 oz/200g (or buckwheat noodles, rice noodles, ramen)
  • 2 cloves garlic
  • 2 cups cremini mushrooms chopped
  • 1 tbsp coconut oil
  • 1 red bell pepper
  • 2 carrots
  • 1/2 cup red cabbage shredded
  • 2 green onions chopped
  • 1/3 cup cilantro chopped, tightly packed (optional)

Instructions

  1. Start by preparing your sauce and cooking your noodles. In a small bowl combine tamari, sesame oil, rice vinegar, maple syrup, grated ginger, and siracha. Whisk together and place to the side.
  2. Bring a pot of water to boil and add soybean noodles, cook for 2-4 minutes, or as directed on package until just al dente. Strain and rinse with cold water.
  3. In a deep skillet add garlic, mushrooms, and coconut oil. Cook on medium heat for 10 minutes, until softened. Thinly slice bell pepper and cut carrots Jullien style with a mandoline (alternatively, grate carrots with a box grater). Add bell pepper, carrots, and cabbage to the skillet and cook until slightly wilted (5-10 minutes).
  4. Add noodles to the skillet and pour in the sauce. Toss everything to combine. Serve in bowls sprinkled with green onion and cilantro to top.

Notes:
Veggie lo mein will keep in the fridge for up to 3 days. It makes for great next-day leftovers (serve warm or cold).
Soybean noodles can be replaced with buckwheat noodles, rice noodles, ramen, or any other vegan Asian noodle of choice.

Nutrition Facts: Nutritional information is a rough estimate.
Calories: 241kcal | Carbohydrates: 25g | Protein: 6g | Fat: 14g | Saturated Fat: 6g | Sodium: 1279mg | Potassium: 434mg | Fiber: 3g | Sugar: 7g | Vitamin A: 6301IU | Vitamin C: 48mg | Calcium: 41mg | Iron: 2mg

The post Easy Dinner Idea: Asian Inspired Vegetable Lo Mein appeared first on The Beet.

]]> Smoothie of The Day: Green Detox Blend with Plant Protein https://thebeet.com/smoothie-of-the-day-green-detox-blend-with-plant-protein/ Wed, 15 Apr 2020 17:42:12 +0000 http://thebeet.com/?p=23007 Looking for a way to feel healthier and get back on track after the weekend? A refreshing green detox smoothie has a natural effect on your body by improving gut...

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]]> Looking for a way to feel healthier and get back on track after the weekend? A refreshing green detox smoothie has a natural effect on your body by improving gut health and supplying clean plant-based energy for hours. Here’s what to blend to start your Monday off right.

Green wholesome smoothies are high in nutrient-dense foods and fiber, which helps your body absorb more nutrients. This smoothie has refreshing flavors and is rich in immunity-boosting ingredients like ginger, kiwi, and spinach. Hannah Sunderani is the creator of this healthy recipe and is a master plant-based recipe developer. Here’s what you will blend together to make this tasty drink!

Green Cleanse Smoothie

Ingredients

  • 1 handful spinach, fresh or frozen
  • 1/2 kiwi
  • 1/4 cup pineapple
  • 1/2 tbsp almond butter
  • 2 tbsp hemp hearts
  • 1/4 cup parsley tightly packed
  • 1 cup water (or unsweetened almond milk)
  • 1 tsp fresh ginger peeled and chopped
  • 3 ice cubes

Instructions

  1. In a blender add all your ingredients: spinach, kiwi, pineapple, almond butter, hemp hearts, parsley, water, ginger, and ice cubes.
  2. Blend until smooth.

31 Delicious, Plant-Based Recipes to Make on Repeat

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]]> Crispy Tofu with Spicy Brown Sauce and Mango Salsa https://thebeet.com/crispy-tofu-with-spicy-brown-sauce-and-mango-salsa/ Wed, 15 Apr 2020 14:55:07 +0000 http://thebeet.com/?p=23045 As a kid, I loved trips to the mall because I would go to the food court to get sweet and spicy mango stir fry over rice in a styrofoam takeout box. As much...

The post Crispy Tofu with Spicy Brown Sauce and Mango Salsa appeared first on The Beet.

]]> As a kid, I loved trips to the mall because I would go to the food court to get sweet and spicy mango stir fry over rice in a styrofoam takeout box. As much as I loved that dish, it was probably high in sodium and not exactly healthy. Luckily, I found this crispy tofu with mango salsa which has a similar sweet and sour taste as my old-time favorite, and it’s made with plant-based protein, tofu. If you want a healthier version, don’t bake the tofu in the oven with cornstarch, instead sautee it in a pan with a little olive oil or apple cider vinegar for 10 minutes.

The combination of avocado, lemon, and cilantro makes this dish taste fresh, light and much healthier than a traditional stir fry with sweet and sour sauce. You’ll most likely have all of these ingredients stored in your pantry so don’t let the long list scare you away, it’s time to put these to use and get cooking!

Recipe Developer: Sarah Thomas Drawbaugh, @healthyishfoods

Prep Time: 25 Minutes

Cook Time: 40 Minutes

Total Time: 1 hour and 5 Minutes

Servings: 4 People

Why we love it: This dish is a tropical-style stir fry and taste healthy with the fresh mango salsa. Add your favorite Caribbean spices like ginger or paprika. Use the best quality ingredients for the salsa like ripe mangoes, avocado, and fresh strawberries for better results and refreshing taste.

Make it for: Dinner or lunch. Save the leftovers in the fridge for up to 3 days and separate the salsa and rice in different containers.

Crispy Tofu with Spicy Brown Sauce and Mango Salsa

Ingredients

Crispy Tofu:

  • 1 package super firm tofu
  • ¼ cup cornstarch
  • White rice – I use minute rice
  • Spicy Brown Sauce
  • 3 tablespoons soy sauce
  • 1 tablespoon ponzu sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon brown sugar
  • 1 teaspoon red miso paste
  • 1 teaspoon fresh minced ginger
  • 1 clove fresh garlic sliced
  • 1 teaspoon apple cider vinegar
  • 1 teaspoon cornstarch
  • Red pepper flakes pinch

Mango Salsa

  • 1 mango
  • 6 – 8 strawberries
  • 1/2 small sweet white or red onion
  • 1/2 jalapeno diced
  • Juice from 1 lime
  • Juice from 1/2 ripe lemon
  • 1 avocado
  • Chopped fresh cilantro
  • a handful of crushed cashews

Optional toppings:

  • Scallions
  • Toasted sesame seeds
  • Extra crushed cashews

Instructions

  1. Preheat your oven to 400 degrees.
  2. Press any moisture out of the tofu using a kitchen towel or paper towels. This process helps the tofu get crispy and bake faster.
  3. Next, cube the tofu into 32 even bite-size cubes.
  4. Grab a large bowl and toss your tofu cubes with the cornstarch until all sides are well covered.
  5. Gently spray a baking tray with olive oil cooking spray and line the tofu cubes on the tray. Cook for 40 minutes making sure to turn the tofu every 10 minutes to make sure each side gets crispy. You might need to spray the tofu cubes with a little more cooking spray halfway through this process.

Prepare spicy brown sauce:

  1. While the tofu is cooking begin making your spicy brown sauce.
  2. Grab a sauté pan and over low / medium heat add about ½ tablespoon of sesame oil.
  3. Add the fresh sliced garlic, minced ginger and pinch of red pepper flakes to the hot sesame oil.
  4. In a separate bowl, combine the soy sauce, ponzu sauce, red miso paste, sesame oil, brown sugar, and apple cider vinegar. Blend well until the sugar begins to dissolve.
  5. Once the garlic, ginger and red pepper flakes have a light brown sear, pour the soy sauce mixture into the pan. Make sure your pan isn’t too hot or the sauce will seize up.
  6. Gently stir the sauce until everything is well combined.
  7. As a final step add the cornstarch. This will help thicken the sauce.
  8. Keep the sauce on low heat until you’re ready to toss it with the tofu.

Prepare mango salsa:

  1. Grab a plastic or glass container that can be sealed.
  2. Dice your red or white onion, jalapeno, strawberries, avocado, and mango and add it all to the bowl. Making sure to cut the fruit and the onion into evenly sized pieces. This way you won’t get a huge bite of onion or fruit at one time. It will be balanced.
  3. Next, add the chopped fresh cilantro and the juice from the lemon and lime. Gently toss everything together making sure to coat the fruit with the juice. This will help prevent the fruit from browning.
  4. Finally, add some crushed cashews on top. Set aside.
  5. Make your rice. I use minute rice, so I cook mine in the microwave. But any way you like to make rice is fine.

Assemble your dish:

  1. Add your rice to the bottom of the plate, top with tofu cubes that have been tossed with the spicy brown sauce.
  2. Top everything with the mango salsa, and any optional toppings like extra crushed cashew, toasted sesame seeds, and sliced scallions. Serve and ENJOY!

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]]> Creamy Vegan Cashew-Based Alfredo Sauce with Gluten-Free Pasta https://thebeet.com/creamy-vegan-cashew-based-alfredo-sauce/ Tue, 14 Apr 2020 16:51:05 +0000 http://thebeet.com/creamy-vegan-cashew-based-alfredo-sauce/ Hey pasta people, you will love this creamy alfredo sauce! Ever since I had homemade spaghetti delivered to my house, I’ve been planning to have a night dedicated to my...

The post Creamy Vegan Cashew-Based Alfredo Sauce with Gluten-Free Pasta appeared first on The Beet.

]]> Hey pasta people, you will love this creamy alfredo sauce! Ever since I had homemade spaghetti delivered to my house, I’ve been planning to have a night dedicated to my favorite go-to dish: classic red sauce with meatless meatballs.

However, I came across this alfredo cream recipe and decided to switch it up. One of my favorite ways to carbo-load before I went vegan was a traditional mac and cheese noodle with a thick alfredo sauce and I thought I would have a tough time giving it up. But, this sauce is rich and creamy and made with cashews, dairy-free milk, nutritional yeast, and finished with paprika, parsley, and pepper. It has a similar consistency to non-dairy cheese and a touch of more acidity from the lemon, onion, and garlic. I like to serve this dish with crushed red pepper, a piece of garlic bread and a glass of red wine.

Recipe Developer: Hannah Sunderani, @twospoons.ca

Prep Time: 10 Minutes

Cook Time: 10 Minutes

Total Time: 20 Minutes

Servings: 5 People

Why we love it: Normally it’s harder to get a cheesy and creamy Alfredo sauce texture without dairy cheese, but this recipe uses ‘cashew cheese and nutritional yeast’ and it tastes better in my opinion! The texture is much lighter and doesn’t make you feel weighed down afterward, just nourished and satisfied!

Make it for: A dedicated pasta night– like I’m having! Save the leftovers for lunch or for dinner and add vegetable toppings to the mix, I add mushrooms!

Vegan Alfredo Sauce

Ingredients

  • 3 shallots (or 1 yellow onion), chopped
  • 4 cloves garlic diced
  • 1 tbsp coconut oil
  • 1.5 cups raw cashews preferably soaked for 1 hr, strained
  • 2 cups almond milk
  • 1/4 cup nutritional yeast
  • 2 tbsp lemon juice (about 1/2 lemon)
  • 1 1/2 tsp sea salt
  • 1/2 tsp pepper
  • 1/2 tsp paprika
  • 3/4 cup parsley curly, finely chopped (optional)
  • 1/2 tsp cayenne pepper flakes to sprinkle (optional)

For the pasta

  • 1 package gluten-free spaghetti noodles (500g/17.6 oz)

Instructions

  1. Bring a skillet to medium heat, add chopped shallots (or onion), garlic and coconut oil. Cook until softened (5-10 mins).
  2. Transfer garlic and onion to a blender with raw cashews (strained), almond milk, nutritional yeast, lemon juice, sea salt, pepper and paprika. Blend until smooth.
  3. To make pasta: bring a pot of water to a boil and add noodles. Cook as directed on package, until al-dente (typically 7-9 minutes). Strain and transfer noodles back to pot.
  4. Pour Alfredo sauce over noodles and mix to combine.
  5. Taste, season with more sea salt and pepper as desired.
  6. Optional to add chopped parsley, stir to combine, and cayenne pepper flakes to taste.

The post Creamy Vegan Cashew-Based Alfredo Sauce with Gluten-Free Pasta appeared first on The Beet.

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