Grain Free Vegan Kitchen

Tofu 1/2T oil 1/2 medium onion, chopped 1/2T gingerroot, grated 1/2 cloves garlic, minced 1/4t curry powder 1/2c hot water 1/2c peanut butter 2T tamari 2T lime juice 1/2T sesame oil 1/2T chili powder blend 1/2c honey Vegetables of choice, such as: sweet onion, carrots, broccoli, cabbage, zucchini Drain, press, and cut tofu into large cubes. Bake on a parchment lined pan at 350 degrees while preparing the rest of the dish. Saute onions, garlic, and ginger over medium heat until onions are soft and slightly brown. Add curry and continue to saute for a few minutes. Mix remaining ingredients in separate bowl until smooth. Add to onion mixture. Heat just to a simmer. Meanwhile, steam vegetables until tender. Combine vegetables and baked tofu. Top with peanut sauce.

Tofu: 7 firm or extra-firm tofu 1t sesame oil 2t tamari 1T tapioca starch 7oz bean thread noodles 2c broccoli florets 1 red bell pepper, thinly sliced 1 carrot, thinly sliced 2 cloves garlic, minced 3 green onions, cut into rings 1" fresh ginger chopped cilantro chopped roasted peanuts bean sprouts Sauce: 4T tamari 2T fresh lime juice 2T rice vinegar 2T smooth peanut butter 1T sambal olek, sriracha, or other chili paste 1/2t ground ginger 2t brown sugar 1T tamarind paste pepper Preheat oven to 350 F. Start by making the oven-baked tofu. Cut the tofu into cubes. Place them in a bowl and add the sesame oil and the soy sauce. Stir well. Then carefully make sure the cubes are dusted with tapioca starch. Line a baking sheet with parchment paper and place tofu cubes on top. Bake for 25mins, tossing halfway. Cook the noodles according to package directions.   Heat some oil in a large, skillet or wok. Add the garlic, green onions, ginger, and chili and cool for 2-3mins.   Add the broc...

1lb mixed baby or fingerling potatoes 2T olive oil 1/4c broth 1T honey 1/4c dijon mustard 1t garlic powder 1t onion powder 1/2t oregano 1/2t paprika salt pepper Par-boil the baby potatoes in salted water until tender when pierced with a fork. Heat 1T of olive oil, dijon mustard, honey, broth, and seasonings to the potatoes and cook on medium-high heat until the sauce thickens and forms a sticky glaze. Garnish with chives, if desired, and serve immediately. By Christina Cherrier at Eat Well 101:  https://www.eatwell101.com/honey-mustard-potatoes-recipe

1c yellow split peas 2c water 3T olive oil 1 yellow onion, diced 1c sliced carrot 1c sliced celery 16oz baby bella mushrooms, halved 6 cloves garlic, thinly sliced 2t thyme 1t oregano 1/2t sage 1/3c balsamic vinegar 2T soy sauce 16oz baby yellow potatoes, halved 14 1/2oz can of tomato sauce 3c vegetable broth 2 bay leaves salt pepper instant potatoes Bring yellow peas and water to a boil, then simmer for about 20 minutes, until soft. Heat oil in a large pot over medium heat. Add onion, carrot, and celery along with a couple of pinches of salt and pepper. Cook, stirring occasionally for 8mins. Add mushrooms, garlic, thyme, oregano, sage, and a couple of pinches of salt and pepper. Cook, stirring frequently, for 4-5mins.   Stir in balsamic vinegar and soy sauce to deglaze the pan, scraping the bits off the bottom.   Add potatoes, cooked peas, tomato sauce, broth, and bay leaves, along with a couple of pinches of salt and pepper. Bring to a simmer over medium-high heat, stirring ...

4lbs yukon gold potatoes 1T olive oil or vegan butter 1 large onion, thinly sliced 4 large garlic cloves, minced   Sauce: 1 1/2c raw cashews, soaked in hot water for 5mins 2c vegetable broth 2c unsweetened non-dairy milk (something other than coconut)   1/2c nutritional yeast 1 1/2t salt Peel the potatoes, and slice them into 1/8" rounds. Preheat the oven to 400 F and lightly grease a 9x13" baking dish. Set aside. Drain the cashews. In a high powered blender (like Vitamix), add all the sauce ingredients and blend on high for a few minutes until very smooth. Heat the olive oil in a large saute pan over medium heat. Add the sliced onion and saute for 3-4mins, until translucent. Now add the garlic to the pan and cook, stirring occasionally for another minute. Turn off heat and set aside. Spread half of the sliced potatoes in the baking dish. Top evenly with half of the creamy sauce, and then add the onion/garlic mixture across the top of the sauce. Layer the rest of the pota...

Potatoes: 1 1/2lbs potatoes 1 1/2T olive oil 1/2t salt 1/3t pepper 1/2T taco seasoning 1/2T oregano Green beans: 1lb green beans 1/2T olive oil 4 cloves garlic, minced 1/4t salt Peel the potatoes and cut them into medium-sized cubes. Place the cubes into a mixing bowl and add the olive oil, taco seasoning, oregano, salt, and pepper. Mix everything well. Transfer the potatoes to a large baking sheet and spread them out evenly so they don't touch. Bake at 400 F for 15mins. Meanwhile, add the green beans to the same mixing bowl (no need to wash it). Add the olive oil, garlic, and salt. Stir everything together. Remove the potatoes from the oven and add the green beans. Mix everything gently. Now return the baking sheet to the oven and bake for another 20-30mins, or until the beans and potatoes are cooked through. Serve. Recipe by Tania Sheff at Eat Something Vegan:  https://eatsomethingvegan.com/potatoes-and-green-beans/

Gremolata: 1 cup fresh mint 1 cup parsley 1 cup coriander 2 cloves garlic 1/2t red chili flakes pinch of salt dash of black pepper 1/2t lime zest 1/2t fresh lime juice 1t rice vinegar 1/4 cup extra virgin olive oil Tahini Dressing : 2T tahini 1/4t cumin powder 1/2t lemon juice 1/2t light agave salt & pepper 1/4-1/2 cup room temp water   1lb baby carrots vegetable oil 1 tbsp toasted pine nuts Combine all gremolata ingredients together in a bowl and set aside. Combine all tahini dressing ingredients together and whisk until smooth. Set aside. Add vegetable oil to a large nonstick skillet to coat and set over medium heat. Once hot, add in the carrots, cover and cook for 5 mins. Flip and cook another 5 mins. To serve, layer the gremolata, add on the carrots, drizzle on the tahini dressing, top with more gremolata and the pine nuts. Adapted from a recipe by Priyanka Naik.

20oz mixed mushrooms, cleaned and sliced 2 large leeks or 3 small-medium leeks, cleaned and thinly sliced 3-4T olive oil, divided 6 cloves garlic, divided 1t dried thyme, divided salt 1 1/2c cups vegetable broth 2T soy sauce 1T vegan Worcestershire sauce 2-3t potato starch 1/2 dry white wine 13 1/2oz can of full-fat coconut milk 2T tahini 2T nutritional yeast 1t paprika 1/2t Dijon or coarse-grain mustard 1/4c fresh dill, chopped pepper Heat a large saute pan with deep sides over medium-high heat and add 1-1 1/2T of olive oil. Once the oil is heated, add half of the leeks and mushrooms. Cook for 8-10mins until mushrooms are nicely browned, stirring occasionally but not too frequently. Reduce the heat to medium and add half of the garlic, half of the thyme, and 1/4t salt. Cook for 2-4mins, or until the mushrooms are browned and crispy. When done cooking, transfer this batch to a plate or bowl. Repeat the process with the remaining oil, mushrooms, leeks, garlic, thyme, and salt. While the...

6c vegetable stock 8oz baby bella mushrooms, sliced 4 cloves garlic, minced 2 medium carrots, diced 2 stalks celery, diced 1 large sweet potato, peeled and diced 1 small white onion, peeled and diced 1 bay leaf 1 1/2T old bay seasoning 14oz can unsweetened coconut milk 2 large handfuls of kale, roughly chopped with thick stems removed. salt pepper   Combine vegetable stock, mushrooms, garlic, carrots, celery, sweet potato, onion, bay leaf, and old bay seasoning in the bowl of a large slow cooker. Stir briefly to combine then place the lid on the slow cooker.   Cook on high for 1-2 hours.   Add the coconut milk and kale to the soup and stir gently until combined. Taste and season with with salt and pepper as needed. Stovetop Method : Bring to a boil and then simmer for 30-40 minutes before adding coconut milk and kale. Adapted from a recipe by Ali Martin at Gimme Some Oven:  https://www.gimmesomeoven.com/cozy-autumn-wild-rice-soup/

2T soy sauce 6c zucchini noodles 2T honey 1T potato or tapioca starch 1T apple cider vinegar zest of 1 orange 1/4t red pepper flakes 2T olive oil, divided 2T sesame oil, divided 1/2t salt 3/4t pepper 1 1/4lb portabello, cut into 1/2" strips 11oz can mandarin oranges, drained In a small bowl, whisk together soy sauce, honey, starch, vinegar, orange zest, and red pepper flakes. Set aside. In a large nonstick skillet, heat 1T olive oil and 1T sesame oil over high heat. Add zucchini noodles and stir fry until desired tenderness and edges begin to turn brown. Salt and pepper lightly, if desired. Remove noodles from skillet and set aside. Sprinkle mushrooms with salt and pepper, then add to hot skillet. Cook until browned, about 2-3mins. Then flip and cook another 2-3mins. Drizzle soy sauce mixture and cook until thickened. Gently stir in oranges. Serve over reserved zucchini noodles.

Filling: 2oz dried porcini mushrooms (dried shiitaki works in a pinch, but are tougher)  2 medium onions, diced 1/4lb (1 stick), vegan butter 1pkg fresh mushrooms, minced (I use my food processor with S-blade) 1t pepper 1/2t salt 1/4c instant potato flakes juice of 1/2 lemon   Potato Cakes: 2 1/2lb potatoes, peeled and diced 3/4 cup potato starch, plus additional for dusting 2T Ener-G Egg Replacer salt and pepper to taste vegetable oil for frying  Cover dried mushrooms with boiling water and allow to sit until softened, then drain and chop. Meanwhile, fry onions in vegan butter until soft. Add minced fresh mushrooms. Cook down until dry (as dry as possible--it takes a while). Stir in remaining ingredients. Set aside (can be made in advance and stored in the refrigerator--bring to room temperature before stuffing into patties). Add the diced potatoes to a large pan and cover with water. Bring to a boil, lower the heat and leave to simmer until cooked through (20-30mi...

1 medium cauliflower, quartered, cored and cut into 1-inch florets 2c (1 pint) Brussels sprouts, halved lengthwise 3T olive oil juice of 1/2 lemon 3 large cloves garlic, minced 1 1/2t chopped fresh rosemary or 1/2t dried, crumbled 1/4t pepper 3/4t salt In a large bowl, combine cauliflower and Brussels sprouts. Drizzle oil and lemon juice on top. Add garlic, rosemary and pepper and toss well. Cover tightly. Refrigerate overnight. Preheat oven to 450. Spread vegetables in single layer on large baking sheet with sides. Sprinkle with salt. Roast until vegetables are crisp-tender and beginning to brown at edges, 15-20 minutes. Serve hot or at room temperature.

3 lbs russet potatoes, peeled and cut into chunks 1 lb frozen chopped kale, thawed and cooked according to package directions 2c leeks or green onions, minced vegetable oil 1c or less soy milk salt and pepper to taste Boil potatoes in water until tender, but not mushy. Meanwhile, fry leeks or green onions in a small amount of oil until tender. When potatoes are done, drain and mash, adding soymilk as necessary to achieve desired consistency. Mix in kale and leeks or green onions. Salt and pepper to taste. Top with Marmite Gravy , if desired.

1 pkg tofu 1 onion, diced 1" ginger, minced vegetable oil Assorted chopped vegetables, such as: carrots broccoli zucchini mushrooms Bok choy bean sprouts Cashews Vegetarian oyster, mushroom, or stir-fry sauce [may contain wheat] Sugar, white or brown Gluten free Tamari Ground ginger, optional Press tofu to remove excess moisture, then cut into cubes. Broil tofu cubes while preparing the remaining ingredients, stirring occasionally. Heat vegetable oil in a large pan or wok.  Stir fry onion and garlic until soft. Add vegetables in order of density. For example. add carrots and broccoli and cook to soften, then add  zucchini and mushrooms, followed by bok choy and bean sprouts. When vegetables are nearly done, add tofu, cashews, sauce, a sprinkle of sugar, and tamari to taste. Adjust seasonings as necessary, including ground ginger, if desired.

Olive oil 1 onion, diced 1c carrot, sliced 1c celery, sliced 1c parsnip, sliced 2t thyme 1t oregano 1t sage  1t vegetable broth 1 can coconut milk 1pkg frozen cauliflower gnocchi (Trader Joe's) 2c chopped kale salt & pepper In a large pot, fry vegetables in a bit of olive oil until soft. Add spices and fry for a few additional minutes. Add vegetable broth and coconut milk and bring to a boil. Add gnocchi, kale, and a dash of salt & pepper. Cook for 10 minutes.

Russet potatoes garlic cloves, approximately 2 cloves per large potato olive oil salt pepper Scrub potatoes and remove blemishes. Cut into chunks. Peel garlic cloves. Place potato chunks and garlic in casserole dish and drizzle with olive oil. Sprinkle with salt and paper and cover with aluminum foil. Bake at 425 until potatoes are soft and can be pierced with a fork. Remove foil and broil for approximately 10 minutes until potatoes and garlic are nice and brown. Stir and broil for a few minutes so that there is more browning.

1 1/2c spaghetti sauce 2T olive oil 1 medium onion, chopped 1 medium bell pepper, seeded and chopped 1 medium eggplant (about 1lb), unpeeled, cubed 1/2c celery, chopped 8-10 black olives, halved and quartered 2T capers 2T sugar 2T vinegar Place all ingredients in order listed in a deep saucepan and cook over low heat about 30 minutes. Recipe by Theresa Kempker, as published in Vegetarian Times , September 2003.

1 lg. onion, chopped 1 sheet nori, snipped oil for frying 1 lb tofu 2c shredded zucchini (approx. 2 small squash), squeezed dry 3 T nayonaise 1 1/2 t Old Bay 1/4c potato starch 1c instant potato flakes Fry onion and nori in a small amount of oil until onions are soft. In a large bowl, mash tofu. Add onion mixture and remaining ingredients. Let stand in fridge 20 minutes. Form into 1 1/2 inch balls and arrange in a pan spread with 1T oil. Bake at 375 degrees for 20 minutes. Turn and bake an additional 20 minutes. Serve with cocktail sauce.

1 sweet potato, peeled and small-diced taco seasoning vegetable oil romaine lettuce, chopped tomatoes, diced black olives, sliced salsa guacamole plantain chips Stir fry sweet potato in vegetable oil sprinkled with taco seasoning to taste. Combine all ingredients.

2 large Idaho or russet potatoes 1 lb butternut squash, appox. 1/2-3/4 cup, or 50:50 ratio with potatoes 1/4 c vegan butter, melted 1/4 tsp cumin 1 tsp salt paprika Bake potatoes in preheated 425-degree oven until soft, about 60 minutes. While potatoes are baking, cut skin from squash. Cut squash into small cubes and place in vegetable steamer, covered, over boiling water for 15 minutes or until very soft. Cool potatoes slightly. Cut them in half while still warm and gently scrape pulp from skin, taking care not to tear skin. Combine squash, potato pulp, butter, cumin, and sea salt with potato masher or in food processor until you have a creamy orange puree. Heap potato-squash mixture into empty potato shells. Sprinkle with paprika. Place under broiler for 10 minutes or until lightly browned. adapted from Fit For Life by Harvey and Marilyn Diamond