Recipe Dish Type: Vegan

Charred Eggplant Dip With Fresh Mint

  • Preheat broiler to high; position rack in center of oven. Broil eggplants on foil-lined baking sheet for 2 to 3 minutes on each side or until charred and almost smoking. Reduce temperature to 375°F; bake for 25 to 30 minutes or until very tender. Let stand for about 15 minutes or until just cool enough to handle.
  • Meanwhile, in large bowl, stir together 1/4 cup olive oil, vegan yogurt, tahini, green onion, mint, lemon juice, garlic, salt, pepper and cumin. Set aside.
  • Split eggplants open and scrape pulp into bowl; mash with a fork. Fold gently into olive oil mixture. Spoon into a shallow serving bowl.
  • Drizzle with remaining olive oil. Sprinkle with parsley and red pepper flakes. Cover and refrigerate for at least 1 hour before serving.

Tips:

  • Serve dip with pita chips, warm flatbread, vegetable sticks, sliced tomatoes or grilled portobello mushrooms.
  • Substitute vegan sour cream for vegan yogurt if preferred.

Molho Apimentado Sauce (Brazilian Hot Sauce)

  • Finely dice half each of the onion, green pepper, red pepper and tomatoes; reserve and set aside.
  • Coarsely chop remaining onion, green pepper, red pepper and tomato; add to blender along with chili peppers, garlic cloves, mustard, vinegar, sugar, salt, pepper, white pepper and cayenne. Purée until smooth.
  • Heat oil in small saucepan set over medium heat; cook reserved diced onion, and green and red peppers for 3 to 4 minutes or until slightly softened. Stir in diced tomatoes and Bay leaf; cook for 5 to 6 minutes or until tomatoes are softened.
  • Stir in blended hot sauce mixture; bring to boil. Cook for 1 to 2 minutes or until heated through. Discard Bay leaf.
  • Stir in parsley, cilantro and oregano. Serve immediately, or let cool completely and refrigerate in an airtight container for up to 5 days.

Tip: The classic chili pepper used in Brazil is called the malagueta chili pepper. For a less spicy sauce, seed the chili peppers before using them. For a milder hot sauce, use only 1 chili pepper; for a spicier hot sauce, use 3 chili peppers.

Ube Donuts

  • Donuts: Preheat oven to 375°F. Grease 12-cup donut baking pan.
  • In large bowl, whisk together flour, sugar, baking powder and salt until combined. In separate bowl, whisk together almond milk, olive oil, egg and ube extract; stir into flour mixture just until blended.
  • Spoon 2 tbsp batter into each prepared donut mold. Bake for 10 to 15 minutes or until tester inserted in center of donut comes out clean. Transfer to rack; let cool in pan for 10 minutes. (Reinforce donut holes with handle of wooden spoon if necessary.) Let cool completely.
  • Ube Glaze: Meanwhile, in bowl, whisk together icing sugar, almond milk, olive oil and ube extract until blended.
  • Dip donuts in glaze, letting excess drip back into bowl. Let stand until glaze is set.

Tip: Garnish with sprinkles if desired.

Tomato Crostini

  • Tofu Ricotta: In a food processor, pulse tofu, lemon juice, olive oil, nutritional yeast and salt until blended and smooth with a ricotta-like texture.
  • Crostini: Preheat oven to 375°F. On a baking sheet, toss together cherry tomatoes, olive oil, thyme, garlic, salt and pepper. Roast for 25 to 30 minutes or until tomatoes burst and become juicy.
  • Toast slices of bread. Spread tofu ricotta over toast; top with tomatoes. Garnish with parsley. Serve immediately.

Tip: Substitute baguette for sourdough bread if desired. Cut into 1/4-inch thick slices diagonally. Place onto parchment paper-lined baking sheet; toast in 350F oven, turning once, for 5 to 7 minutes or until golden brown.

Vegan Mozzarella, Tomato and Basil Crostini

  • Preheat grill to medium-high heat; grease grate well.
  • Cut loaf into 1/2-inch-thick slices, cutting larger slices in half to make 2-inch square pieces.
  • In batches, grill bread slices for 30 to 40 seconds per side or until grill-marked and toasted. Rub each piece of bread with cut side of garlic. Brush with half of the oil.
  • Layer vegan cheese slice, basil leaf and tomato slice over each piece of bread. Season with salt and pepper.
  • Transfer crostini to serving platter; drizzle with remaining oil. Garnish platter with remaining basil.

Tip: As a variation, substitute vegan spreadable-style goat cheese for vegan fresh mozzarella-style cheese.

Linguine with Walnut Sauce

  • Stir together ground flax seeds and 1/2 cup water; let stand for about 15 minutes or until thickened.
  • Cook pasta according to package directions. Drain, reserving 1/4 cup cooking liquid.
  • Meanwhile, heat 1/4 cup olive oil in a large skillet set over medium heat. Fry sage leaves for about 1 minute or until slightly golden and dark green. Using a slotted spoon, transfer sage to a paper towel-lined plate.
  • In the same skillet, cook garlic and shallot for 2 to 3 minutes or until softened. Stir in walnuts, linguine, and reserved cooking liquid; cook for 2 to 3 minutes until heated through. Season with salt and pepper.
  • Add flax mixture and crispy sage leaves to skillet; cook for 1 to 2 minutes or until pasta is well coated. Garnish with parsley. Serve with vegan Parmesan cheese (if using).

Grilled Banana Sundaes

  • Banana “Nice” Cream: Freeze banana slices in a single layer for 4 to 6 hours or until completely frozen.
  • In food processor or high-speed blender, mix frozen banana slices, almond milk, olive oil, vanilla, and honey until smooth and the consistency of soft-serve ice cream. Scrape into a metal bowl or small baking pan. Freeze for 30 to 40 minutes or until firm but still scoopable.
  • Sundaes: Preheat grill to low heat; grease grate well. In small saucepan, combine brown sugar, olive oil and brandy; heat just until sugar is melted. Remove from heat and keep warm.
  • Place granulated sugar in small plate. Peel ripe bananas; cut in half lengthwise, then cut in half horizontally (you should have 16 pieces). Brush each piece of fruit with olive oil on sliced sides; dip in sugar. Grill bananas for 45 to 90 seconds or until golden and slightly grill-marked.
  • Place 4 grilled banana pieces in each serving bowl; add a scoop of Banana “Nice” Cream. Top with brandy sauce; drizzle with chocolate. Sprinkle with brown sugar, and pecans (if using). Serve immediately.