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MAIN MEALS

Cashew Parmesan Pizza

African-Inspired Peanut Butter Stew

Creamy Avocado Pasta

Cheesy Tex-Mex Wraps

Tomato Coconut Chickpea Curry

Curried Couscous Salad to Go

Even-Better-When-Reheated Chili Sin Carne

Caribbean-Inspired Coconut Milk Curry

Baked Falafel Pita

Steaming Hot Veggie Lasagna

Leftover Roasted Veggies

Mac & Cheese & Peas

Middle Eastern–Inspired Eggplant with Raisin Walnut Rice

Penne Ratatouille

Stovetop Avocado Pizza

Sushi Bowl with Sesame-Crusted Tofu

Veggie Stir-Fry with Peanut Butter Sauce

Spaghetti Carrot Bolognese

Sweet Potato Hawaii Burger

Totally Unauthentic Paella

Quick Veggie Fajitas

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CASHEW PARMESAN PIZZA

Our favorite vegan cheese sauce (see on pg. 18) is amazing on pizza, but a simple roasted veggie pizza with blobs of nut-free arugula pesto and topped with Cashew Parmesan is the perfect alternative if you’re looking for a not-too-cheesy pizza.

Makes: 2 pizzas | Time: 45 min (with the pizza dough ready)

Ingredients for the Arugula Pesto

1½ cups (75 g) arugula

1 cup (50 g) basil leaves

1 garlic clove, peeled

⅓ cup (50 g) sunflower seeds

1 tablespoon nutritional yeast

2 teaspoons olive oil

1 tablespoon lemon juice

½ teaspoon salt

Ingredients for the Pizza

1 teaspoon olive oil

½ red onion, sliced

1½ cups (180 g) mushrooms, sliced

2 red bell peppers, sliced

1 dash of salt

1 portion of our Multi-Purpose Bread dough (see on pg. 110)

5 cherry tomatoes, sliced

Cashew Parmesan (see on pg. 17) for sprinkling on top

Ingredients for the Tomato Sauce

½ cup (125 g) tomato passata

½ teaspoon dried basil

½ teaspoon dried oregano

¼ teaspoon salt

⅛ teaspoon garlic powder

Instructions

1. Preheat oven to 480°F/250°C.

2. In a pan with olive oil, cook the onion until translucent on medium heat. Then add in the mushrooms and bell peppers and let it cook until soft. Season with a dash of salt.

3. In a separate bowl, combine the ingredients for the tomato sauce.

4. Divide the Multi-Purpose Bread dough into two equal parts and roll them out on a slightly floured surface. I like to do this on a baking sheet lined with parchment paper. Spread the tomato sauce on top and top with the pan-roasted vegetables and sliced cherry tomatoes.

5. Prepare the arugula pesto by mixing all the ingredients in a food processor until the mixture is combined and fine. Add blobs of arugula pesto onto the pizza.

6. Bake the pizzas in the oven for about 10 to 15 minutes, until the crust is golden and the tomato sauce has thickened.

7. Make sure to sprinkle with Cashew Parmesan before serving!

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AFRICAN-INSPIRED PEANUT BUTTER STEW

A while back, we served this African-inspired peanut butter stew at a party for our friends. Since then, we’ve been constantly asked to make it again. They asked us to give them our recipe, which we never really did, but all secrets must come to an end—enjoy!

Makes: 4 servings | Time: 1 hour

Ingredients

1 teaspoon canola oil

1 red onion, chopped

3 garlic cloves, minced

1 cup (160 g) potatoes, chopped

1 zucchini, cubed

1 carrot, sliced

5 cherry tomatoes, halved

1 scallion, thinly sliced

1 cup (100 g) frozen spinach

⅓ cup (80 g) smooth peanut butter

2 cups (500 ml) water + more to reach desired consistency

1 teaspoon salt

Roasted peanuts for garnish, chopped

White rice, for serving

Instructions

1. In a large pot with canola oil, cook the onion and garlic until translucent.

2. Add in the chopped potatoes and let them roast until they turn a nice brownish color.

3. Then, add in the zucchini, carrot, cherry tomatoes, and scallion and let everything cook for a couple of minutes, while stirring occasionally.

4. Then, add the frozen spinach, peanut butter, water, and salt. Let it cook on medium to high heat with the lid on for about 30 minutes. Once the potatoes are soft, the water has cooked down, and the stew has a nice creamy texture, it’s ready to serve. If the potatoes are not soft enough but the water has cooked down too much, add ½ cup of water at a time until perfectly creamy.

5. Garnish with roasted peanuts and serve with white rice!

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CREAMY AVOCADO PASTA

Pasta in a creamy avocado sauce makes a great and super quick lunch or dinner, which is just as delicious served warm as it is when served cold. No need to heat up the avocado sauce—just toss it in the pasta and it is good to go!

Makes 2 servings | Time: 15 min

Ingredients

3 cups (300 g) vegan pasta e.g. rotini*

2 avocados, peeled and pitted

2 teaspoons lemon juice

¼ cup (15 g) fresh basil

1 pinch of garlic powder

½ teaspoon salt + more to taste

10 cherry tomatoes, halved

Cashew Parmesan (see on pg. 17)

Fresh basil to garnish

Instructions

1. Boil the pasta according to package instructions.

2. Meanwhile, add the avocados, lemon juice, basil, garlic powder, ⅓ cup (80 ml) of the pasta water, and salt in a food processor and pulse until a creamy sauce is formed. Add more salt to taste. You may have to scrape down the sides a couple of times.

3. Once the pasta is soft, drain the water and transfer pasta to a large bowl.

4. Add the avocado sauce to the pasta, give it a quick mix, and divide into two bowls.

5. Add the halved cherry tomatoes, sprinkle with Cashew Parmesan, and garnish with fresh basil.

*For a low-carb variation, use spiralized zucchini instead of pasta. Sprinkle the spiralized zucchini with salt, let it sit for 30 minutes, drain it, and your raw zucchini noodles are ready.

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CHEESY TEX-MEX WRAPS

These cheesy Tex-Mex wraps filled with rice, corn, kidney beans, lettuce, avocado, and homemade vegan cheese sauce make an awesome and super-filling lunch. They are also great to pack for school or work lunches. Just roll them in parchment paper or aluminum foil to make sure they don’t fall apart in transit.

Makes: 4 servings | Time: 20 min (with the tortilla and cheese sauce ready)

Ingredients

1 teaspoon olive oil

1 red onion, chopped

2 garlic cloves, minced

1 cup (175 g) canned or frozen corn, drained and rinsed

¾ cup (115 g) canned kidney beans, drained and rinsed

Salt, to taste

Chili powder, to taste

1 cup (170 g) cooked rice

4 homemade tortillas (see on pg. 118) or store-bought

1 cup (50 g) chopped lettuce

2 tablespoons cheese sauce (see p. 18)

1 avocado, peeled, pitted, cubed

1 handful of cherry tomatoes, halved

Instructions

1. In a large pan with a teaspoon of olive oil, cook the chopped red onion and minced garlic on medium heat until translucent. Add the corn and kidney beans, and season with salt and chili powder. Add the cooked rice and give it good mix.

2. Once the veggie rice mixture is warm, start assembling the wraps. On a tortilla, start with lettuce, then add the veggies and rice, drizzle with cheese sauce, and add the cubed avocado and halved cherry tomatoes on top. Roll it up like a burrito and cut in half. Enjoy!

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TOMATO COCONUT CHICKPEA CURRY

This is a vegan, gluten-free, creamy, and delicious chickpea curry that’s super quick and easy to make. Tomato passata and coconut milk make a great base for curries, and the chickpeas provide this dish with a lot of protein. This curry is best served with homemade naan and basmati rice.

Makes: 2 servings | Time: 25 min

Ingredients

1 teaspoon canola oil

1 red onion, chopped

½-inch ginger root, minced

3 garlic cloves, minced

1½ cups (260 g) canned chickpeas, drained and rinsed

¼ teaspoon curry powder

1½ cups (375 g) tomato passata*

¼ cup (65 g) full-fat coconut milk

¼ teaspoon salt + more to taste

Cayenne pepper, to taste

Chopped cilantro for garnish

Instructions

1. In a large pot with canola oil on medium to high heat, add in the onion, ginger, and garlic. Cook until translucent.

2. Then, add in the chickpeas and curry powder. Let everything cook for about 5 minutes on medium to high heat.

3. Reduce the heat to low and add in the tomato passata, coconut milk, and salt.

4. Stir and let it cook for about 10 minutes (while slowly turning up the heat again). This is the point where you can adjust the curry to your taste by adding more coconut milk, salt, etc. Add cayenne pepper to taste.

5. Once the curry is hot and creamy, transfer it to a bowl, garnish with chopped cilantro, and serve with basmati rice and garlic flatbread.

*We used store-bought tomato passata (with salt and no additional herbs) for this recipe; it’s often canned or in cartons, not to be confused with tomato paste, which is thicker in consistency. You can also use canned crushed tomatoes instead.

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CURRIED COUSCOUS SALAD TO GO

This is a quick and easy recipe for a curried couscous salad to go. Put the different layers for the salad in a sealable mason jar and it’s the perfect lunch to take to school, work, or on a picnic!

Makes: 3 servings | Time: 30 min

Ingredients for Curried Couscous

¾ cup (180 ml) water

¼ teaspoon salt

½ teaspoon lemon juice

½ teaspoon mild curry powder

½ cup (90 g) couscous

Ingredients for Crispy Tofu

1 tablespoon all-purpose flour

¼ teaspoon salt

¼ teaspoon paprika powder

½ block firm tofu

2 teaspoons olive oil

Additional Ingredients

6 tablespoons hummus (see on pg. 128) or store-bought

½ cup (75 g) chopped cucumber

A handful of cherry tomatoes per jar, halved

1 tablespoon freshly chopped parsley

Instructions

1. Heat the water for the couscous in a large pot. Add the salt, lemon juice, and mild curry powder. When it’s boiling, remove the pot from the stovetop. Pour in the couscous and cover with the lid. Let it soak for 3 to 4 minutes until the couscous is done and ready.

2. For the crispy tofu, combine the all-purpose flour with the salt and paprika powder in a large mixing bowl. Cut the tofu into small cubes and toss it in the flour mixture. Give the bowl a good shake until the tofu is coated equally. Heat a large pan with the olive oil and add the tofu as soon as the oil gets hot. Let it cook for a couple of minutes on medium to high heat until the tofu is brown on all sides.

3. Now, let’s assemble! Make the hummus the bottom layer so it doesn’t soak up the couscous. Then, add the cucumber cubes and halved cherry tomatoes, followed by the curried couscous, then the crispy tofu cubes. Garnish with freshly chopped parsley, and you’re good to go.

Sascha’s Landmine Situation

The Workplace

Staying vegan at the workplace is not so much about your food options, but more about how you want to be perceived by your coworkers. If you know the conversation about your food is going to happen, learn to take a jab and don’t take yourself too seriously. If you care about what your coworkers think about you, bring cool food and offer them a bite. Ignite a change of perception from the standpoint of a nonjudgmental, easy-to-talk-to person.

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EVEN-BETTER-WHEN-REHEATED CHILI SIN CARNE

You can’t go wrong with a big pot of chili. Not only do we love to make a big pot of chili just for ourselves, we also love to serve it at parties, because it can easily be reheated, it’s super filling and nutritious, and it gets you ready for a long night. The cocoa powder gives it a lovely dark color and adds that special twist. And the best thing—it basically cooks itself.

Makes: 3 servings | Time: 60 min

Ingredients

1 teaspoon olive oil

2 red onions, chopped

4 garlic cloves, minced

15 oz. (425 g) canned corn, rinsed and drained

15 oz. (425 g) canned kidney beans, rinsed and drained

2 cups (500 ml) water

1 teaspoon paprika powder

1 teaspoon salt + more to taste

1 teaspoon chili powder + more to taste

2 teaspoons cocoa powder

1 cup (250 g) tomato passata

1 avocado

Corn tortilla chips for serving

Instructions

1. In a big pot with the olive oil, add the chopped onions and minced garlic. Let it cook on medium heat for a few minutes until translucent.

2. Add in the rinsed and drained corn and kidney beans, water, paprika powder, salt, chili powder, cocoa powder, and tomato passata. Give it a quick stir, put the lid on, and let it cook for about 30 minutes on medium heat. It should thicken quite nicely, and if the water has cooked down too much, you can add more water or tomato passata. Let it cook without the lid on for another 5 to 10 minutes, until it has reached the right consistency.

3. Peel and pit the avocado and cut it in cubes, and top the chili with it. Serve with corn tortilla chips.

Sascha’s Landmine Situation

When Sudden Cravings Strike

Sudden cravings for meat and cheese are the worst. They’re sneaky, unpredictable, and can end in a whole lot of self-doubt. It’s okay to have these cravings. What I learned to do is to always have some kind of snack around that reminds you of the dishes you crave. Keep vegan pizza or a batch of your favorite vegan chili in your freezer. If everything fails and you are really urging to fall back into your old ways, remember to make a decision, and make it a conscious one. Hold yourself accountable, because in the end, you are the one who gets to decide if or how you want to label yourself.

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CARIBBEAN-INSPIRED COCONUT MILK CURRY

This simple coconut milk curry is one of the easiest, quickest, and most nutritious ways to use up all of your leftover veggies. Feel free to add anything your heart desires, such as tofu, cauliflower, or peanuts. We are big fans of the sweet potato and broccoli combination, so that’s what we used in this recipe.

Makes: 2 servings | Time: 30 min

Ingredients

1 small sweet potato, peeled and cubed

¼ head of broccoli, cut in florets

1 teaspoon olive oil

½ red onion, diced

2 garlic cloves, minced

½-inch ginger root, minced

⅓ zucchini, cubed

½ red bell pepper, cut in strips

2 carrots, peeled and sliced

1 shallot, thinly sliced

¼ teaspoon salt + more to taste

¼ teaspoon curry powder

Cayenne pepper to taste

1 cup (250 ml) full-fat coconut milk

2 servings of cooked white rice

Instructions

1. In a large pot with water, boil the sweet potato while steaming the broccoli florets on top in a small colander or steamer basket until the sweet potato is soft. Drain the sweet potato and broccoli and set aside.

2. In a separate pan, cook the red onion, garlic, and ginger in olive oil until translucent.

3. Then, add in the zucchini, bell pepper, carrots, and shallot. Season with ¼ teaspoon salt and let it cook on medium heat until the vegetables are soft.

4. Add curry powder, cayenne pepper, and coconut milk and let it cook further on medium heat for a couple of minutes until the coconut milk thickens.

5. Serve over white rice and enjoy!

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BAKED FALAFEL PITA

These baked falafel are the perfect healthy alternative to the usual fried kind. Drizzled with our homemade tahini maple dressing (see on pg. 156) and served with salad, tomatoes, and cucumbers in a warm and fluffy soft pita, this is the lunch you’ll want to eat every day.

Makes: 7 pitas | Time: 1 hour

Ingredients for the Falafel

17 oz. (480 g) canned chickpeas, drained and rinsed

2 garlic cloves, peeled

1 red onion, peeled

¼ cup (15 g) fresh parsley

1 teaspoon salt

1 teaspoon lemon juice

1 teaspoon canola oil

⅓ cup (40g) all-purpose flour or more until the mixture holds together

Nonstick cooking spray

Additional Ingredients

7 pitas

A handful of green salad leaves

¼ cucumber, sliced

A handful of cherry tomatoes, quartered

¼ cup tahini maple dressing (see on pg. 156)

Instructions

1. Preheat the oven to 400°F/200°C.

2. Add the chickpeas to a food processor and process for a few seconds until mostly broken up but not totally creamy. (You don’t want to make hummus.) Transfer the chickpeas into a large bowl.

3. Then, process the garlic cloves, red onion, and fresh parsley in the food processor until small. Add them to the bowl with the chickpeas.

4. Season with salt and lemon juice and give it a good mix.

5. Add in the canola oil and all-purpose flour into the mix until you can form little patties.

6. Place the falafel patties on a baking tray lined with parchment paper. Spray them with oil.

7. Bake them in the oven for about 30 minutes, flipping them once after about 20 minutes. They should be golden and crispy on the outside and soft but not mushy on the inside.

8. Warm the pitas in a pan or oven, slice them open, fill them with a few salad leaves, cucumber slices, falafel, and cherry tomatoes and drizzle with our Tahini Maple Dressing. Enjoy!

9. If you don’t use the falafel all at once, store them in the fridge and reheat them in a pan with olive oil to make them warm and crispy again. You can also freeze them for up to three months!

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STEAMING HOT VEGGIE LASAGNA

Homemade steaming hot lasagna brings a level of comfort that can hardly be found in any other dish. This lasagna is loaded with veggies such as zucchini, carrots, mushrooms, spinach, and topped with our favorite vegan cheese sauce (see on pg. 18)!

Makes: 6 servings | Time: 50 min

Ingredients

1 teaspoon olive oil + more to brush the pan

1 red onion, diced

2 garlic cloves, minced

1 zucchini, cubed

2½ cups (300 g) sliced mushrooms

1 pinch of salt + more to taste

3 carrots, grated

3 cups (750 g) tomato passata or canned crushed tomatoes

1 teaspoon dried basil

1 teaspoon dried oregano

2 large handfuls fresh spinach

12 egg-free ready-to-bake lasagna sheets

1 portion of cheese sauce (see on pg. 18)

Fresh oregano for garnish

Instructions

1. Preheat the oven to 400°F/200°C.

2. In a large pot, heat the olive oil and toss in the chopped red onion and minced garlic. Cook on medium heat until translucent.

3. Then, add the cubed zucchini, mushroom slices, and pinch of salt and cook until the veggies are tender.

4. Then, add in the grated carrots, tomato passata, dried basil, and oregano. Give it a good mix. Add the spinach and let it all cook until the spinach is wilted. Add salt to taste.

5. Let’s layer our lasagna! Lightly oil a 7 x 10-inch baking pan with olive oil. Start with a layer of tomato sauce, then some lasagna sheets (for our 7 x 10-inch pan, we use 3 sheets per layer), sauce again, lasagna sheets, and repeat until you’ve used up all the sauce. Finish by spreading a final layer of sauce on top.

6. Pour the cheese sauce on top and spread it, so the top is completely covered in cheese.

7. Bake the lasagna for about 20 to 25 minutes until the cheese is golden and has brown, crispy spots.

8. Garnish with fresh oregano and enjoy!

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LEFTOVER ROASTED VEGGIES

You’ve probably had this problem before—leftover vegetables in your fridge that are nearing the end of their lifespans. So, let’s make use of those sad little veggies that didn’t make it into the pot earlier and give them a comeback of the best possible kind! This is our favorite combination, but you can use whatever vegetables you have at home. It will taste different every time!

Makes: 2 servings | Time: 50 min

Ingredients

2 cups (200 g) Brussels sprouts

½ eggplant

1 fennel bulb

1 large red onion

5 medium potatoes

1 tablespoon olive oil

½ teaspoon salt + more to taste

½ teaspoon dried rosemary

Instructions

1. Preheat the oven to 400°F/200°C.

2. Wash the veggies. Remove the outer leaves of the Brussels sprouts and cut them in half. Cut the eggplant, fennel, red onion, and potatoes in large chunks of similar size. Put all the veggies in a bowl, drizzle with olive oil, and season with salt and dried rosemary.

3. Transfer the veggies to a baking tray lined with parchment paper and make sure they are spread evenly.

4. Bake in the oven for about 20 minutes or until the first veggies start turning a brown color, and flip them over to bake them evenly. If the veggies look dry to you, add another drizzle of olive oil. Bake for another 20 minutes or so, until the potatoes are soft inside and crisp around the edges.

5. Sprinkle with more salt to taste after baking, and serve.

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MAC & CHEESE & PEAS

This is our take on the classic mac & cheese. For the cheese, we’re using our basic vegan cheese sauce made out of nutritional yeast. The crispy panko surface adds a lovely crunch! Of course, you can always swap the peas with your favorite vegetable or leave them out completely if you’re feeling naughty.

Makes: 2–3 servings | Time: 35 min

Ingredients

1½ cups (150 g) elbow macaroni pasta, uncooked

⅓ cup (50 g) frozen peas

⅓ cup (20 g) Panko breadcrumbs

¼ teaspoon salt

½ teaspoon dried parsley

¼ teaspoon garlic powder

¼ teaspoon onion powder

1 portion of the cheese sauce (see on pg. 18)

Nonstick cooking spray

Instructions

1. Boil the pasta until soft and steam the frozen peas in a small sieve on top of the pasta until soft.

2. Preheat the oven to 400°F/200°C.

3. In a separate bowl, mix the Panko breadcrumbs with the salt and dried parsley.

4. Drain the pasta (reserve ¼ cup of the cooking water for later, to thin out the cheese sauce) and put the pasta back into the pot. Add in the peas, garlic powder, onion powder, and cheese sauce. Then, add in the reserved cooking water and give it a quick mix.

5. Transfer the mac & cheese to a lightly oiled oven-safe 5 x 8-inch pan and sprinkle with the spiced Panko breadcrumbs. Spray the top of the mac & cheese with the cooking spray, and put it in the oven for about 5 to 10 minutes until it gets a nice and brown on top.

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MIDDLE EASTERN–INSPIRED EGGPLANT WITH RAISIN WALNUT RICE

This baked eggplant served over a raisin walnut rice is inspired by Middle Eastern cuisine. Instead of baking the eggplant in the oven, you could also grill it in the summer! It’s such a good-looking dish, isn’t it?

Makes: 2 servings | Time: 45 min

Ingredients for the Eggplant

2 eggplants

1 tablespoon olive oil

½ teaspoon salt

1 teaspoon thyme

¼ teaspoon white sesame seeds

2 teaspoons lemon zest

Fresh parsley for garnish

Ingredients for the Raisin Walnut Rice

1 teaspoon olive oil

⅓ cup (35 g) walnuts, chopped

¼ cup (45 g) raisins

2 cups (340 g) cooked rice

Salt to taste

Instructions

1. Preheat the oven to 400°F/200°C.

2. Wash the eggplants and cut it in half lengthwise. Carefully cut a diamond pattern in each eggplant half.

3. Combine the oil with the salt, thyme, white sesame seeds, and lemon zest. Brush the eggplant halves with this mixture and place them flesh-side up on a baking sheet lined with parchment paper. Bake for about 30 to 45 minutes until soft and golden on top.

4. For the raisin walnut rice, heat olive oil in a pan, add in the walnuts and raisins, and let it cook on medium heat for 2 to 3 minutes. Then, add in the cooked rice and add salt to taste. Let it cook for a few minutes until warm.

5. For serving, top the raisin walnut rice with the eggplant halves and garnish with fresh parsley.

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PENNE RATATOUILLE

Penne ratatouille is one of our favorite go-to-meals. With the eggplant, cherry tomatoes, zucchini, red pepper, and canned artichokes, you’ll get a huge portion of veggies in your meal—combined with delicious pasta.

Makes: 2 servings | Time: 40 min

Ingredients

2 cups (200 g) penne pasta, uncooked

2 teaspoons canola oil

½ red onion, chopped

2 garlic cloves, thinly sliced

⅓ eggplant, cubed

½ zucchini, cubed

1 red bell pepper, cubed

¼ teaspoon salt + more to taste

4 canned artichoke halves, cubed

10 cherry tomatoes, halved

1½ cups (375 g) tomato passata

Cashew Parmesan (see on pg. 17), fresh basil, and oregano for garnish

Instructions

1. Cook the pasta according to package instructions in a large pot with water.

2. In a large pan with canola oil, cook onion and garlic on medium heat for 4 to 5 minutes until translucent. Add the cubed eggplant, zucchini, bell pepper, and salt. Let it cook on medium to high until softened. Add artichokes and cherry tomatoes and let everything cook for another 5 minutes until softened, stirring occasionally.

3. Once all of the veggies are soft, reduce the heat a bit and add the tomato passata. Give it a quick stir, cook until hot, and add more salt to taste.

4. When the penne is done cooking, drain it, add it to the sauce, and stir. Make sure everything’s hot before serving. Garnish with our homemade Cashew Parmesan, fresh basil, and oregano.

Bianca’s Kitchen Hack

How to Prevent Overboiling

A simple trick to prevent overboiling, especially if you’re like me and always get distracted while cooking, is to put a large wooden spoon over the top of the pot. This will pop the bubbles and prevent the water from boiling over as quickly.

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STOVETOP AVOCADO PIZZA

Sometimes you just don’t have the time, patience, or motivation to make a yeasty pizza dough. This no-yeast, no-bake, stovetop pizza dough is the perfect substitute for that. Topped with mashed avocados and roasted cherry tomatoes, it will satisfy all your pizza cravings without missing any cheese!

Makes: 2 pizzas | Time: 25 min

Ingredients for the Yeast-Free Pizza Dough

2½ cups (300 g) all-purpose flour

1 tablespoon baking powder

1 teaspoon salt

1 teaspoon olive oil

⅔ cup (160 ml) lukewarm water

Ingredients for the Toppings

2 avocados, peeled, pitted

½ teaspoon lemon juice

¼ teaspoon salt

12 cherry tomatoes, halved

1 teaspoon olive oil

1 splash of balsamic vinegar

Freshly ground pepper to taste

Instructions

1. For a quick yeast-free pizza dough, combine the all-purpose flour, baking powder, and salt in a large bowl. Add the olive oil and water (little by little) and knead until a smooth dough firms. Note that you may not need all the water, or you may have to add a bit more to get a smooth, non-sticky dough. If the dough becomes too sticky, add a bit more flour. You can either knead it by hand or in a stand mixer.

2. Divide the dough into two pieces and roll them out on a floured surface. Put one pizza dough in a really hot flat pan for 1 to 2 minutes until golden on the bottom. Then, flip and let the other side get golden, as well. Repeat for the other pizza.

3. Mash the avocados and mix them with lemon juice and salt in a bowl.

4. Roast the cherry tomato halves in a pan with olive oil on medium to high heat for a couple of minutes until warm, soft, and with a few brown spots. Add 1 splash of balsamic vinegar.

5. Spread the avocado mash on the pizza and top with the roasted cherry tomatoes. Add freshly ground pepper on top and enjoy!

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SUSHI BOWL WITH SESAME-CRUSTED TOFU

A deconstructed sushi bowl makes a delicious and filling lunch that is great to take to work, school, or a picnic. You can’t go wrong with veggies, tofu, or whatever you want on a bed of delicious rice. This recipe is also great to make if you don’t have the skill or patience to make your own sushi. You can play around with different toppings such as avocado, pumpkin, soybean sprouts, radish, or whatever you feel like.

Makes: 2 bowls | Time: 1 hour + time to let the rice cool down

Ingredients for Sushi Rice

1 cup (200 g) sushi rice or short-grain rice

1½ cups (360 ml) water

½ teaspoon salt

½ teaspoon brown rice vinegar

Ingredients for Sesame-Crusted Tofu

7 oz. (200g) firm tofu

3 tablespoons all-purpose flour, divided

2 tablespoons water

3 tablespoons white sesame seeds

¾ teaspoon salt

2 teaspoons canola oil

Additional Ingredients

½ cup (50 g) fresh green soy beans

½ teaspoon lemon juice

1 carrot, peeled and julienned

½ scallion, thinly sliced

¼ cucumber, julienned

¼ nori sheet, cut in strips

2 tablespoons pickled ginger

1 teaspoon black sesame seeds

Sascha’s Landmine Situation

At the Restaurant

Restaurants can be tricky. Sure, if you do the planning, you always have the option to choose your favorite place. However, what do you do if you can’t pick the restaurant? One great option is to check out the restaurant’s website, send them an email, or give them a call about the menu. A good waiter will know if the restaurant offers vegan options, and you can always make quick suggestions for possible substitutions, like oil instead of butter. If you know that you’re visiting spontaneously, don’t be afraid to ask the waiter on your way in. And don’t forget to tip well if they are able to accommodate your wishes. Good restaurants always work hard to make their customers leave well-fed and happy.

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Instructions

1. Wash the rice until the water stays clear and cook the rice according to package instructions. Season with salt and brown rice vinegar and let the rice cool down.

2. Meanwhile, cut the firm tofu in cubes. Combine 1 tablespoon all-purpose flour and the water for the batter in a bowl. In another bowl, combine the white sesame seeds, 2 tablespoons of all-purpose flour, and salt to make the coating. Work in batches to coat the tofu cubes first in the wet batter, then transfer it into the dry coating, and shake carefully so the tofu is coated evenly. Repeat until all of the tofu cubes are coated. Heat enough oil in a pan to cover the bottom. Once hot, add in the tofu cubes and pan-fry them on medium-high heat until crispy. Turn the tofu cubes over and let them get crispy on all sides. Set them aside.

3. In the same pan, quickly pan-roast the soy beans with lemon juice and add salt to taste.

4. Once everything’s ready, you can start assembling your sushi bowl.

5. Cover the bottom of your bowl with sushi rice and place the carrot, scallion, cucumber, nori strips, sesame crusted tofu, soy beans, and pickled ginger on top. Sprinkle black sesame seeds on top.

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VEGGIE STIR-FRY WITH PEANUT BUTTER SAUCE

A simple veggie stir-fry served over white rice is one of our favorite go-to we-don’t-know-what-to-cook meals. This version is topped with a creamy peanut butter sauce and roasted, crushed peanuts, which take this dish to the next level. To mix things up, you can use different veggies or serve it over noodles!

Makes: 2 servings | Time: 45 min

Ingredients for the Stir-Fry

2 teaspoons olive oil, divided

½ red onion, diced

1 garlic clove, minced

½-inch ginger root, minced

½ broccoli, cut in small florets

½ teaspoon salt + more to taste

1 zucchini, cubed

½ eggplant, cubed

1 carrot, peeled and sliced

1 red bell pepper, sliced

1 shallot, thinly sliced

Ingredients for the Peanut Butter Sauce

¼ cup hot water to thin out the sauce

2 tablespoons peanut butter

¼ teaspoon soy sauce

Additional Ingredients

Roasted peanuts for garnish, crushed

2 servings of cooked white rice

Instructions

1. In a large pan, heat 1 teaspoon of olive oil and cook the diced onion, minced garlic, and ginger on medium heat until translucent. Transfer the onion, garlic, and ginger to a bowl and set aside.

2. In the same pan, add in the broccoli and cook on low heat until almost soft.

3. Add the cubed zucchini and eggplant to the broccoli and season with the salt to help it draw water out of vegetables. Let them cook on medium to high heat while stirring occasionally. If they stick to the pan, add the remaining teaspoon of olive oil.

4. Once the zucchini and eggplant are soft, add the carrot, red bell pepper, and shallot and let them cook for about 5 minutes until the carrot has softened. Then, add in the onion, garlic, and ginger and give everything a good mix. Season with more salt to taste.

5. Add hot water to the peanut butter and whisk until it reaches a creamy and pourable consistency. (The amount of water you need can vary based on the peanut butter you’re using and where you’re storing it. I typically add in ¼ cup of hot water because I store my peanut butter in the fridge and it gets quite solid. If you store your peanut butter at room temperature, you may need less water.) Then, add the soy sauce and whisk again.

6. Serve the stir-fry over white rice, top with the peanut butter sauce, and garnish with roasted, crushed peanuts.

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SPAGHETTI CARROT BOLOGNESE

When we’re undecided on what to eat, we usually make this simple spaghetti carrot Bolognese, because it’s made with simple ingredients we almost always have at home. it’s also a real comfort food for us. Topped with our homemade Cashew Parmesan, it’s quite the fancy date night dinner!

Makes: 2 servings | Time: 30 min

Ingredients

3 large carrots

3 garlic cloves

1 red onion

4 oz. (150 g) spaghetti noodles

1 teaspoon olive oil

1½ cups (375 g) tomato passata or canned crushed tomatoes

¾ teaspoon dried basil

¾ teaspoon dried oregano

¾ teaspoon salt + more to taste

Cashew Parmesan (see pg. 17)

Fresh basil for garnish

Instructions

1. Peel the carrots, garlic, and onion. Cut the carrots in large chunks and chop together with the onion and garlic in a food processor until fine.

2. Boil the spaghetti noodles according to package instructions.

3. While the spaghetti is cooking, heat olive oil in a separate pot with the chopped onion, garlic, and carrots and cook for 4 to 5 minutes until the onion is translucent.

4. Then, add the tomato passata, herbs, and salt. Let the carrot Bolognese cook for about 10 to 15 minutes.

5. Serve and garnish with Cashew Parmesan and fresh basil.

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SWEET POTATO HAWAII BURGER

Bring some summer feeling into your kitchen with these sweet potato Hawaii burgers. The sweet potato in the patty and the roasted pineapple add a lovely sweet touch, while the arugula balances everything out quite nicely.

Makes: 4 burgers | Time: 1 hour (with the burger buns ready)

Ingredients for the patty

1 (1½ cups or 200 g) sweet potato, peeled, cubed

⅓ cup (45 g) sunflower seeds

½ cup (50 g) rolled oats

1 tablespoon fresh parsley

½ teaspoon salt

Nonstick cooking spray

Additional Ingredients

4 slices of canned pineapple

1 cup (50 g) arugula

4 homemade burger buns (see on pg. 110) or store-bought

Instructions

1. Boil sweet potatoes until soft.

2. Preheat oven to 400°F/200°C.

3. Add the cooked sweet potato in a bowl and mash. Add the sunflower seeds, rolled oats, parsley, and salt. Mix well. Let the mixture cool off until cold enough to handle.

4. Form 4 patties and transfer them to a baking tray lined with parchment paper. Spray with oil.

5. Bake in the oven for about 30 minutes, flipping them once after 15 minutes.

6. Grill the pineapple in an electric grill or in a pan.

7. Add arugula to the burger bun, followed by the sweet potato patty and grilled pineapple.

Bianca’s Kitchen Hack

How to Make Burger Patties that Don’t Fall Apart

For years, I’ve had problems making good burger patties that stick together. But then I found the magic component: rolled oats. Use a creamy mashed veggie base, sweet potatoes, white potatoes, or black beans and combine them with rolled oats, as they act as a great binder. I also like to add nuts or sunflower seeds for some texture. Don’t forget to add lots of spices!

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TOTALLY UNAUTHENTIC PAELLA

We claim no authenticity for this paella, but it is delicious and looks super fancy! Thanks to the saffron, this dish gets its typical yellow-orange color and unique taste. Due to the saltiness of the dried tomatoes, olives, and veggie broth, no additional salt is needed.

Makes: 2–3 servings | Time: 45 min

Ingredients

1 teaspoon olive oil

1 red onion, diced

2 garlic cloves, minced

½ zucchini, cubed

½ red bell pepper, cubed

4 dried tomatoes, cut in small pieces

½ cup (65 g) pitted green olives, halved

1 cup (200 g) short grain rice

2 cups (480 ml) veggie broth

⅛ teaspoon saffron

Lemon wedges and fresh parsley for garnish

Instructions

1. Heat the olive oil in a large (9-inch) pan and cook the onion and garlic until translucent.

2. Then, add in the cubed zucchini and red bell pepper and let it cook for a few minutes until softened.

3. Add the dried tomatoes and green olives and give it a quick mix.

4. Add the short grain rice, veggie broth, and saffron and mix everything together. The rice should be covered with water.

5. Let it cook on medium heat without a lid for about 20 minutes until the rice has absorbed the water.

6. Before serving, add lemon wedges and fresh parsley on top, and enjoy!

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QUICK VEGGIE FAJITAS

Roasted veggies combined with a guacamole-like avocado sauce in soft wheat tortillas are an easy and heavenly way to treat yourself to some more vegetables. It’s an excellent light lunch for sunny days and makes for a great take-to-work lunch when folded into a burrito.

Makes: 4 fajitas | Time: 25 min

Ingredients

1 teaspoon olive oil

½ red onion, diced

2 garlic cloves, minced

2 cups (240 g) mushrooms, sliced

1 red bell pepper, sliced

1 green bell pepper, sliced

½ zucchini, cut in sticks

1 teaspoon salt, divided

½ teaspoon dried thyme

2 ripe avocados, peeled and pitted

1 teaspoon lemon juice

4 homemade tortillas (see on pg. 118) or store-bought

Instructions

1. In a large pan, heat the olive oil and cook the diced onion and minced garlic on medium heat until translucent.

2. Add the mushrooms, red and green bell peppers, and zucchini. Season with ½ teaspoon salt and ½ teaspoon thyme and let it cook on medium heat until soft while stirring occasionally.

3. In a bowl, mash the avocados with a fork and add the lemon juice and salt. Mix well.

4. In a hot pan, quickly heat the tortillas until warm. Then, spread about a tablespoon of avocado sauce on top of each tortilla, top with roasted veggies, fold it in, and enjoy!