I could fill an entire book with my favorite recipes from almost any country in Europe, so for this book of my personal favorites from around the world, I had to choose carefully. From a culinary point of view, the food of Europe can be divided into two major groups: Mediterranean Europe, featuring the cuisines of the sun-drenched countries of France, Italy, Spain, and Greece, and the northern regions, which include, among others, the United Kingdom and Eastern Europe.
Some of the most familiar and popular plant-based dishes hail from the countries that surround the Mediterranean Sea and so that is where we begin. Mediterranean Europe is home to many of the world’s most delicious naturally vegan recipes, such as the farinata of Liguria, or the ratatouille of southern France, using distinctive ingredients of the region, including olives and olive oil, garlic, tomatoes, eggplant, peppers and chiles, fragrant herbs, such as basil, oregano, thyme, and rosemary, and nuts, such as almonds, hazelnuts, and walnuts.
Although northern European countries aren’t especially known for their vegetables, a number of tasty, naturally vegan recipes hail from the countries of Eastern Europe as well as the British Isles. While meat, seafood, and dairy products dominate these regions, there are also a number of wholesome dishes, notably the crisp potato pancakes and earthy mushroom soups, that showcase vegetables, beans, and grains, including hearty fare featuring potatoes, barley, noodles, cabbage, and white beans. Seasonings often include horseradish, mustard, and paprika, as well as dill and other herbs.
Included here are recipes drawn from several regions of Italy, as well as Sardinia and Sicily. The reason is simple: I’m half Italian, so these wonderful flavors are coded in my DNA. I especially love Northern Italian cooking for its well-known emphasis on vegetables, grains, and beans. Consider also the seductive richness of many pasta, risotto, polenta, and gnocchi dishes, or the grilled vegetables, salads, and bean and vegetable soups, such as minestrone and pasta fagiole.
But I also love the pastas and tomato sauces of the South—these were the dishes I grew up on. People are surprised to learn that Italy’s most famous ingredients actually come from other regions of the world. Tomatoes were brought to Italy from South America, and pasta was introduced from China by Marco Polo. The Italians brought them together for one of the most popular dishes in the world. The abundant use of fresh produce, herbs, and spices, along with pasta dishes such as Trofie alla Pesto with Green Beans and Potatoes, rice dishes known as risotto often made with local mushrooms or artichokes, and cornmeal dishes (polenta) such as Polenta Rustica with Kale and Bean Ragout, make Italy a vegan’s culinary dream come true. In Italy (as well as other countries) meat is often used as a side, or merely to flavor soups and sauces.
The foods of Sicily and Sardinia are unique unto themselves, but each with remarkable plant-based culinary treasures. Sardinia is Italy’s leading producer of organic produce and tomatoes are grown in abundance, as are artichokes, chickpeas, fava beans, zucchini, and eggplant. Native dishes are redolent of herbs, including wild fennel, mint, basil, and myrtle. Sicilians are known for preparing vegetables such as zucchini, eggplant, or cipollini onions in a sweet and sour sauce. In addition to Sicily’s beloved tomatoes and eggplant, fava beans, artichokes, and other vegetables are prepared with garlic, olive oil, hot chiles, olives, pine nuts, or capers, and lots of fragrant basil or parsley, as well as dried fruit such as raisins or figs, as in Sicilian-Style Cauliflower.
Farinata with Sun-Dried Tomatoes and Olives
Made with chickpea flour, farinata is actually more of a savory pancake than a bread. It’s easy to make this Ligurian specialty that can be served as an appetizer or as part of the main meal. Farinata is often prepared without embellishment, but I sometimes add a fresh herb such as rosemary or sage, or chopped olives and sun-dried tomatoes, as in this recipe.
1 cup water
1 cup chickpea flour
2 tablespoons plus 1 teaspoon olive oil
½ teaspoon salt
Freshly ground black pepper
3 tablespoons minced kalamata olives
3 tablespoons minced sun-dried tomatoes
In a mixing bowl, whisk together the water and chickpea flour until smooth. Add the oil, salt, a few grinds of pepper, olives, and tomatoes, and mix until well blended. Cover and set aside at room temperature for 1 hour.
Preheat the oven to 425°F. Oil a 12-inch pizza pan and heat in the oven until hot. Carefully remove the pan from the oven and add the batter, spreading evenly. Bake until the top is firm and the edges are golden brown, about 15 minutes. Cut into thin wedges and serve immediately.
Variation: Omit the olives and tomatoes from the batter and spread the baked farinata with a thin layer of pesto.
Serves 6
GLUTEN-FREE
SOY-FREE
Artichoke Crostini with Chickpeas and Arugula
To acknowledge the thin crisp flatbread of Sardinia known as carasau, the bread for this crostini is sliced very thin. The luscious topping is a fragrant blend of typical Sardinian ingredients, including chickpeas, artichokes, and fennel. To make this gluten-free, use a gluten-free bread instead of the ciabatta loaf.
1 loaf Italian ciabatta bread, thinly sliced
2 tablespoons olive oil, plus more for brushing bread
1 clove garlic, crushed
1 (15-ounce) can chickpeas, drained and rinsed
1 cup cooked artichoke hearts (frozen, canned, or marinated), well drained
3 tablespoons freshly squeezed lemon juice
2 tablespoons water
Salt and freshly ground black pepper
2 cups chopped arugula or baby spinach
¼ cup oil-packed sun-dried tomatoes, drained and chopped
¼ cup coarsely chopped basil
Fennel Gremolata (optional; recipe follows)
Preheat the oven to 425°F. Arrange the bread in a single layer on a baking sheet and brush with oil. Bake until golden, about 5 minutes. Set aside.
In a food processor, mince the garlic, then add the chickpeas, artichoke hearts, lemon juice, remaining 2 tablespoons of oil, 2 tablespoons of water, and salt and pepper to taste. Process until almost smooth, then add the arugula, tomatoes, and basil and pulse to combine. Spread the mixture onto each crostini. Sprinkle each crostini with the fennel gremolata, if using. Serve immediately.
Serves 4
GLUTEN-FREE OPTION
SOY-FREE
QUICK AND EASY
This gremolata adds a bold and fragrant note to a variety of dishes such as soups, stews, and pastas. It’s made with popular Sardinian ingredients, fennel and citrus, making it an ideal complement to the artichoke crostini.
3 tablespoons minced fennel fronds
1½ tablespoons finely chopped toasted pine nuts
1½ tablespoons finely grated lemon or orange zest
1 clove garlic, minced
½ teaspoon ground fennel seed
Pinch of salt
Combine the fennel fronds, pine nuts, zest, garlic, fennel seed, and salt in a small bowl. Mix well and use immediately or cover and refrigerate until needed.
Serves 4 to 6
GLUTEN-FREE
SOY-FREE
QUICK AND EASY
NO OIL
One prominent feature in central Italy is the wide use of beans, especially chickpeas, favas, and cannellini beans. Beans are used so often in Tuscan cooking, Tuscans are sometimes called “bean eaters.” Creamy white cannellini beans are featured in this Tuscan-inspired soup made with a tomatoey broth and the addition of a small soup pasta such as ditalini. For gluten free, use a gluten-free pasta.
1 tablespoon olive oil or ¼ cup water
1 medium yellow onion, minced
3 cloves garlic, minced
1 (14-ounce) can crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
½ teaspoon red pepper flakes
6 cups vegetable broth
1 bay leaf
Salt and freshly ground black pepper
1 cup small soup pasta, such as ditalini
1 medium zucchini, chopped
3 cups cooked cannellini beans, or 2 (15.5-ounce) cans, drained and rinsed
2 tablespoons minced fresh Italian parsley
Heat the oil or water in a large pot over medium heat. Add the onion and cook for 5 minutes to soften. Add the garlic and cook, stirring, for 1 minute. Blend in the tomatoes, oregano, basil, and red pepper flakes. Stir in the broth. Add the bay leaf and salt and pepper to taste and bring to a boil. Lower the heat to medium and simmer for about 20 minutes. Return to a boil and stir in the pasta, zucchini, and beans. Decrease the heat to a simmer and cook until the pasta and zucchini are just tender, about 10 minutes. Add a little more broth, if needed. Remove the bay leaf, then taste and adjust the seasonings if needed. Stir in the parsley and serve hot.
Serves 4 to 6
GLUTEN-FREE OPTION
SOY-FREE
LOW OIL
This hearty salad is inspired by a similar dish that I enjoyed for lunch at a small café in Assisi in the Umbrian region of Italy where lentils are quite popular. The salad was served to me at room temperature with warm crusty Italian bread, and I encourage you to do the same.
2 cups brown lentils
2 tablespoons olive oil
3 tablespoons cider vinegar
2 teaspoons maple syrup or agave nectar
2 teaspoons spicy brown mustard
½ teaspoon ground coriander
¼ teaspoon red pepper flakes
Salt and freshly ground black pepper
2 to 3 cups chopped arugula
¼ cup minced red onion
½ cup toasted walnut pieces
½ cup raisins
3 tablespoons capers
2 tablespoons chopped parsley or basil
Cook the lentils in a pot of boiling salted water until tender but firm, 30 to 40 minutes. Drain well and rinse under cold water, then drain again.
While the lentils are cooking, combine the oil, vinegar, maple syrup, mustard, coriander, red pepper flakes, and salt and pepper to taste in a small bowl. Stir to combine well. Set aside.
In a large bowl, combine the cooked, drained lentils with the arugula, onion, walnuts, raisins, capers, and parsley. Pour on the dressing and toss to mix well. Serve at room temperature or cover and refrigerate and serve chilled.
Serves 4
GLUTEN-FREE
SOY-FREE
Trofie alla Pesto with Green Beans and Potatoes
This classic Ligurian dish combines pasta and pesto with green beans and potatoes for a hearty and delicious meal. Trofie pasta is a specialty of the region where it is rolled by hand and commonly served with Pesto Genovese. For gluten-free, substitute a gluten-free pasta.
1 pound trofie pasta (recipe follows) or purchased trofie, gemelli, or cut fusilli
3 cloves garlic, crushed and chopped
2 tablespoons pine nuts
Salt
2 cups tightly packed fresh basil leaves
1⁄3 cup olive oil
8 ounces small new potatoes, quartered or sliced
8 ounces green beans, trimmed and cut into 2-inch pieces
Freshly ground black pepper
If making homemade trofie, make the pasta first and set aside.
In a food processor, combine the garlic, pine nuts, and salt and process to a paste. Add the basil, drizzle in the oil, and process until smooth. Transfer to a bowl, cover with plastic wrap, and place directly on the surface of the pesto. Set aside. Steam the potatoes over a pot of simmering water until tender, about 10 minutes. Set the potatoes aside, then steam the green beans over simmering water until tender, about 6 minutes. Set aside.
Cook the pasta in a large pot of boiling salted water until it is al dente. Drain the pasta and return to the pot. Gently stir in the steamed potatoes and green beans, reserved pesto, and 2 to 3 tablespoons of the hot pasta water. Cook for a few minutes, until heated through and combined. Season with salt and pepper. Serve immediately.
Serves 4
GLUTEN-FREE OPTION
SOY-FREE
The Ligurian pasta known as trofie is made with flour, water, and a little salt. No eggs are used to make it—and it doesn’t even require a pasta-making machine, as its unique twisted shape with tapered ends is rolled by hand. This classic Genovese pasta is traditionally served with a pesto sauce.
3 cups all-purpose flour, plus more for dusting
1 teaspoon salt
1 cup cold water, or more if needed
Combine the flour and salt in a large bowl. Slowly add the water, mixing it into the flour with a fork.
When combined, flour your hands and knead the dough with your hands. If the dough is too dry, add a tablespoon of water (or more as needed). If the dough is sticky, sprinkle in a little more flour. Transfer the dough to a lightly floured board and knead well for 5 minutes, or until the dough is smooth. Cover the dough with a kitchen towel or plastic wrap and set aside for 30 minutes.
Lightly flour a work surface and a baking sheet. Cut off a piece of the dough and roll it into a long rope about 1/3 inch thick. Cut the rope into small pieces, about ½ inch long. Roll the piece of dough away from you with the palm of your hand to form a cylinder. Turn your hand up at a 45-degree angle, then gently roll the cylinder back toward you to form a twisted spiral with tapered ends. Repeat until all the dough is used. Transfer the trofie to a lightly floured, parchment-lined baking sheet.
Makes 1 pound trofie
SOY-FREE
NO OIL
Fregola with Roasted Zucchini and Tomatoes
Fregola is a tiny, rustic Sardinian pasta that resembles Israeli couscous. In the summer months, I especially enjoy its nutty flavor tossed with roasted diced zucchini and tomatoes. For a one-dish meal, I add in some chickpeas or cannellini beans. It is good served hot, warm, or cold. Toasted pine nuts are a good addition as well. If fregola is unavailable, substitute your favorite small pasta shape.
3 zucchini (12 ounces), cut into ¼-inch dice
3 shallots, finely chopped
2 cups cherry tomatoes, halved lengthwise
Olive oil
Salt and freshly ground black pepper
1 (16-ounce) package fregola sarda
2 tablespoons toasted pine nuts or chopped walnuts
2 tablespoons fresh basil leaves, (torn, if large)
Preheat the oven to 425°F. Spread the zucchini, shallots, and tomatoes in a single layer on a well-oiled rimmed baking sheet. Drizzle with a small amount of olive oil and season with salt and pepper. Roast the vegetables until tender and slightly caramelized, 20 to 30 minutes, turning once about halfway through. Remove from the oven, set aside, and keep warm.
While the vegetables are cooking, cook the fregola in a pot of boiling salted water until just tender, about 20 minutes, or according to the package directions. Drain and return to the pot.
Combine the fregola with the roasted vegetables and toss gently to combine. Taste and adjust the seasonings, adding more salt and pepper, if needed. Serve hot or warm, garnished with pine nuts and fresh basil leaves.
Serves 4 to 6
SOY-FREE
LOW OIL
Polenta Rustica with Kale and Bean Ragout
In the past, Italian meals were frequently meatless because the people could not afford meat. In fact, many of the so-called upscale dishes found in contemporary restaurants developed from what was considered Italian “peasant food,” a general category called povero (poor). Polenta is a delicious example of the povero cuisine of Tuscany. The kale and bean ragout make this a satisfying one-dish meal.
Ragout
1 tablespoon olive oil or ¼ cup water
1 medium yellow onion, chopped
1 red or yellow bell pepper, seeded and chopped
3 cloves garlic, run through a garlic press
3 tablespoons tomato paste
1 teaspoon dried oregano
1 teaspoon salt
½ teaspoon freshly ground black pepper
½ cup dry white wine (optional)
1 (14.5-ounce) can diced fire-roasted tomatoes, undrained
1½ cups vegetable broth
1 bay leaf
1 (15.5-ounce) can cannellini beans, drained and rinsed
4 cups chopped Tuscan kale or spinach
½ cup chopped fresh basil leaves
Polenta
5 cups water
½ teaspoon salt
1½ cups cornmeal polenta
To make the ragout, heat the oil or water over medium-high heat in a large pot. Add the onion, bell pepper, and garlic. Cover and cook until the vegetables are softened, stirring occasionally, about 5 minutes. Stir in the tomato paste, oregano, salt, and pepper. Stir in the wine, if using. Add the tomatoes and their juices, broth, and bay leaf and bring to a boil. Lower the heat to medium, stir in the cannellini beans and simmer, uncovered, for 15 minutes. Remove the bay leaf and discard. Stir in the kale and basil and cook for 5 minutes longer to wilt the kale. Taste and adjust the seasonings, if needed. Keep warm.
To make the polenta, bring the water to a boil in a large pot. Add the salt and slowly stream in the polenta, whisking constantly. Decrease the heat to medium-low and stir continuously until the polenta pulls away from the sides of the pot, about 20 minutes.
To serve, spoon the polenta into shallow bowls and top each serving with a large spoonful of the ragout. Serve hot.
Serves 4
GLUTEN-FREE
SOY-FREE
LOW OIL
Sicilian cooking often incorporates dried fruit, such as figs or raisins with vegetables or pasta. If figs are unavailable, substitute raisins. Garlic and olive oil add depth and pine nuts provide a bit of crunch.
1 head cauliflower, ends trimmed, and cored
Olive oil
Salt and freshly ground black pepper
3 cloves garlic, finely minced
½ cup dried figs, coarsely chopped
¼ cup pine nuts
¼ to ½ teaspoon hot red pepper flakes
2 tablespoons chopped Italian parsley
Preheat the oven to 425°F. Lightly oil 1 or two baking sheets. Cut the cauliflower into ½-inch-thick slices (some of the slices will come apart where the core has been removed—that’s okay). Arrange the slices (and pieces) of cauliflower on the prepared baking sheets. Drizzle or brush lightly with olive oil and season with salt and pepper. Roast until tender on the inside and lightly browned on the outside, turning once, about 15 minutes total. Keep warm.
While the cauliflower is roasting, heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the garlic and cook until fragrant, about 30 seconds. Add the figs and pine nuts and cook until the pine nuts are lightly toasted, about 1 minute. Stir in the red pepper flakes to taste. To serve, transfer the cauliflower to a shallow bowl and top with the garlic and fig mixture. Serve hot, sprinkled with parsley.
Serves 4
GLUTEN-FREE
SOY-FREE
LOW OIL
The traditional Italian “pick-me-up” dessert is usually made with ladyfingers or cake and mascarpone cheese. This version uses shortbread cookie crumbs to make a crumb crust for a tiramisu pie and a filling made with cashews and vegan cream cheese.
Crust
2 cups vegan shortbread cookies, purchased or homemade (recipe follows)
3 tablespoons vegan butter, melted
Filling
1⁄3 cup sugar
2 tablespoons cornstarch
1⁄3 cup almond milk
1 cup raw cashews, soaked for 3 hours or overnight, then drained
2 tablespoons strong brewed coffee
2 tablespoons Kahlúa or 2 teaspoons brandy or rum extract
1 teaspoon pure vanilla extract
8 ounces vegan cream cheese, softened
Unsweetened cocoa powder, for garnish
To make the crust, preheat the oven to 350°F. Lightly oil a 9-inch pie plate or spray it with cooking spray. In a small bowl, combine the cookie crumbs and butter and mix well to moisten the crumbs. Transfer the crumb mixture to the pie plate and press the crumbs firmly into the bottom and sides of the pan to make a crust. Bake for 10 minutes, then remove from the oven and set aside to cool.
To make the filling, combine the sugar, cornstarch, and almond milk in a small saucepan, stirring until well blended. Heat, stirring, just to a boil, then decrease the heat to a simmer and cook, stirring until thickened. Set aside to cool.
In a high-speed blender or food processor, combine the soaked and drained cashews with the coffee, Kahlúa, and vanilla and blend until completely smooth and creamy. Add the vegan cream cheese and process until well blended and smooth and creamy. Add the reserved almond milk mixture and process until well blended. Scrape the batter into the prepared crust. Refrigerate for at least 2 hours or up to 10 hours.
To assemble, when ready to serve, dust the top of the pie with cocoa powder.
Serves 8
These cookies are delicious on their own, but they can also be used to make a flavorful crumb crust for the Tiramisu Pie.
1 cup natural sugar
½ cup vegan butter, at room temperature
½ cup vegan cream cheese, softened
2 cups white, whole wheat, or all-purpose flour
1 teaspoon baking powder
Preheat the oven to 375°F. Line two baking sheets with parchment paper and set aside.
In a food processor, combine the sugar, butter, and cream cheese, and process until smooth and well blended. Add the flour and baking powder and pulse until well combined. Do not overmix.
Transfer the cookie dough to a flat work surface between two sheets of parchment paper or plastic wrap. Roll out the dough to ½ inch thick.
Using a pastry cutter, small drinking glass, or cookie cutter, cut the cookies into the desired shape and arrange them on the prepared baking sheets. Bake until golden, about 15 minutes. Let cool for several minutes before using.
Makes about 2 dozen cookies
I’ll always have a soft spot for French cooking since my training as a chef began with this classic cuisine and I eventually worked my way up the ranks to chef in a French restaurant.
French cuisine is often synonymous with meat, cheese, and cream, so it is not especially known as vegan-friendly. However, many French dishes are easily transformed into vegan fare by a simple ingredient swap: For example, I use vegetable broth and vegan cheese to make the Brandy-Laced Onion Soup. Similarly, mushrooms are used instead of chicken livers to make a pâté called Pâté au Champignon. In the same way, you can simply omit the tuna from a salade niçoise or a pan bagnat, and you will have a delectable vegetable salad and sandwich, respectively.
Additionally, the Provençal region in southern France is known for its vegetable and bean-centric dishes. Typical Provençal cuisine is a celebration of fresh vegetables, such as ratatouille, the famous stew of eggplant, zucchini, and tomatoes in perfect harmony. By roasting the vegetables, I give the dish more depth of flavor in my recipe for Roasted Ratatouille with Basil Pistou.
In Provence, olive oil is typically favored over butter and mayonnaise used elsewhere in France. Provençal cooking is similar to northern Italian, with its pistou, a basil pesto (made without cheese) that is used to season the ratatouille mentioned above, as well as the classic French minestrone soup known as soupe au pistou. Similarly, olive oil is used in the making of socca, a Niçoise version of the Italian farinata, a pancake made with chickpea flour and pissaladière, a French version of pizza.
Nearly thirty years ago, in a restaurant kitchen far far away, I spilled several gallons of scalding hot onion soup on myself. But that hasn’t stopped me from adoring this classic French soup. The key to its great flavor is caramelizing the onions before adding the broth. French onion soup is usually made with beef broth, so if you can find vegan “beef” broth, such as “No-Beef Broth” it will add an extra flavor dimension. For gluten free, use a gluten-free bread; for soy-free, use coconut aminos instead of Worcestershire or soy sauce.
1 tablespoon olive oil, plus more for brushing bread
4 large sweet yellow onions, thinly sliced (12 to 14 cups)
Salt and freshly ground black pepper
1 teaspoon dried thyme
1⁄3 cup brandy
½ teaspoon smoked paprika
5 cups vegetable broth
1 teaspoon vegan Worcestershire sauce or soy sauce
4 to 6 slices French or Italian bread, cut to fit your soup bowls, if necessary
1⁄3 cup shredded vegan mozzarella cheese (optional)
Heat the oil in a large pot over medium heat. Add the onions and season with salt and pepper. Cook, stirring, to coat the onions with the oil. Cover and cook until the onions are softened, about 10 minutes, then uncover and continue to cook, stirring, until the onions begin to caramelize, about 20 minutes longer. Stir in the thyme, brandy, and smoked paprika, then add the broth and Worcestershire sauce. Taste and adjust the seasonings, adding more salt and pepper if needed. Simmer for another 30 to 45 minutes to blend the flavors.
Preheat the oven to 400°F. Brush the bread slices with olive oil and arrange on a baking sheet. Sprinkle with salt and pepper, and a little smoked paprika and thyme, if desired. Bake until toasted, turning occasionally, about 15 minutes total. If using vegan cheese, sprinkle it on the bread during the last 5 minutes of baking.
To serve, ladle the soup into bowls and top each serving with a slice of the toasted bread. Serve immediately.
Serves 4 to 6
GLUTEN-FREE OPTION
SOY-FREE
This rich, nicely seasoned mushroom pâté is a great way to begin a French dinner. Plan on making it the day before needed, if possible, so the flavors can meld. Serve with crackers or thin slices of toasted baguette. Leftovers make a great sandwich filling.
1 tablespoon olive oil
1 small yellow onion, chopped
3 cloves garlic, chopped
12 ounces mushrooms (any kind), chopped
1 teaspoon smoked paprika
1 teaspoon dried thyme
½ teaspoon ground dried sage
½ teaspoon salt
½ teaspoon freshly ground black pepper
1⁄8 teaspoon ground allspice
1⁄8 teaspoon cayenne pepper
1½ cups cooked brown lentils, well drained
1 cup toasted walnut pieces
1 cup extra-firm tofu, well drained and crumbled
1⁄3 cup old-fashioned rolled oats
¼ cup nutritional yeast
¼ cup vital wheat gluten
2 tablespoons brandy
2 tablespoons soy sauce
1 tablespoon freshly squeezed lemon juice
Thyme sprig, for garnish
Preheat the oven to 350°F. Lightly oil an 8- or 9-inch loaf pan and set aside.
Heat the oil in a large skillet over medium heat. Add the onion and garlic, and cook, stirring, until softened, 5 minutes. Add the mushrooms and continue cooking until the mushrooms are softened, about 5 minutes longer. Stir in the paprika, thyme, sage, salt, pepper, allspice, and cayenne, mixing well. Continue cooking until any remaining liquid is absorbed. Set aside.
In a food processor, combine the lentils, walnuts, and tofu and process until smooth and well blended. Add the oats, nutritional yeast, wheat gluten, brandy, soy sauce, and lemon juice. Process until smooth and well combined. Add the reserved mushroom mixture and pulse to combine well, leaving some texture. Taste and adjust the seasonings, if needed.
Spoon the pâté mixture into the prepared loaf pan, packing well. Smooth the top and cover with aluminum foil. Place the pan inside a 9 by 13-inch baking dish. Pour 1 inch of water into the bottom of the pan. Carefully place in the oven and bake for 1 hour. Uncover and bake 5 minutes longer.
Remove the pan from the oven and set aside to cool. Refrigerate for at least 3 hours or overnight before serving.
To serve, run a knife around the edge of the pan to loosen, then transfer the pâté to a serving plate. Garnish with a sprinkling of paprika and a sprig of thyme, or as desired. Serve cool or at room temperature.
Serves 8
LOW OIL
This savory caramelized onion tart hails from Nice in the Provence region of France. Known for its thick dough and lusty topping of flavorful onion confit and luscious Caillette or Niçoise olives, this sophisticated pizza can be enjoyed as an appetizer or main dish. To save time, you can use ready-made pizza dough for the crust instead of making your own. You can also divide the dough into quarters and make four individual sizes instead. Use a gluten-free pizza dough to make this gluten free.
Dough
1 (.25 ounce) package active dry yeast (2¼ teaspoons)
1 teaspoon sugar
¾ to 1 cup warm water (105 to 115°F)
2½ to 3 cups all-purpose flour
1 teaspoon salt
1 tablespoon olive oil
Topping
2 tablespoons olive oil
3 large sweet yellow onions, halved and thinly sliced (about 2 pounds)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1 teaspoon herbes de Provence or dried thyme
1⁄3 cup pitted and halved kalamata olives (or niçoise or caillette olives)
In a small bowl, combine the yeast, sugar, and ¾ cup of the warm water, stirring to mix. Set aside for 5 minutes. In a large bowl, combine 2½ cups of the flour and the salt. Add the yeast mixture and the oil, stirring to make a smooth dough. Add up to ¼ cup additional water, if needed.
On a lightly floured work surface, knead the dough for about 5 minutes, working in as much of the remaining ½ cup of flour as needed if the dough is sticky. Transfer the dough to a lightly oiled bowl, turning the dough to coat with the oil. Cover the bowl with plastic wrap and let rise in a warm place until doubled, about 45 minutes.
While the dough is rising, make the topping. Heat the oil in a large skillet over medium heat. Add the onions, salt, and pepper. Cook, stirring frequently, until the onions soften and turn golden brown, about 10 minutes. Decrease the heat to medium-low and stir in the herbes de Provence. Cover and cook 20 minutes longer, or until the onions are soft and caramelized. Taste and adjust the seasonings, if needed. Set aside to cool. Preheat the oven to 425°F. Lightly oil an 11 by 17-inch baking pan and set aside.
Punch the dough down and transfer to a lightly floured surface. Let it rest for about 3 minutes, then stretch the dough to fit the baking pan. It should be about ¼-inch thick. Arrange the dough on the prepared pan. Spread the onion mixture evenly onto the dough, leaving a ½-inch border of exposed dough around the edge. Arrange the olives on top of the onions, spacing them evenly. Bake for 16 to 20 minutes, or until the crust is nicely browned.
Serves 4
GLUTEN-FREE OPTION
SOY-FREE
Portobellos with Béarnaise Sauce
Béarnaise, with its shallot-tarragon wine reduction, is the classier cousin to the already haute hollandaise sauce, only this version is even better than the classic because it omits the butter and eggs while keeping the flavor. A dream over these pan-seared portobellos, the sauce is also fabulous over grilled or roasted asparagus, cauliflower, and other vegetables, and it makes a lovely topping for a vegan eggs Benedict.
¼ cup dry white wine
2 tablespoons minced shallots
2 tablespoons chopped fresh tarragon
2⁄3 cup raw cashews, soaked for 3 hours or overnight, then drained
1⁄3 cup water or vegetable broth, plus more as needed
1 tablespoon freshly squeezed lemon juice
½ teaspoon Dijon mustard
¼ teaspoon sea salt
2 tablespoons olive oil
4 large portobello mushrooms, stems removed and gills scraped out
In a small saucepan, combine the wine, shallots, and tarragon and simmer over medium heat until the liquid is mostly absorbed—watch carefully so it doesn’t burn. Remove from the heat and set aside.
In a high-speed blender, combine the soaked and drained cashews with the water and lemon juice and blend until completely smooth and creamy. Add the mustard, salt, and reserved shallot mixture and blend again. Keep warm.
Heat the olive oil in a large skillet over medium heat. Add the mushrooms and cook for about 5 minutes, or until the mushrooms are tender and nicely browned on both sides. Season with salt and pepper to taste. Serve hot topped with the sauce.
Serves 4
SOY-FREE
GLUTEN-FREE
QUICK AND EASY
This comfort food recipe is traditionally double-cooked in seasoned cream and then baked with Gruyère cheese. My healthier version is made without dairy and skips the traditional “cook in a saucepan of cream” step, but the results are still rich tasting and delicious. A mandoline works great for slicing the potatoes— just be careful of your fingers! For a little crunch, you can sprinkle the top with 2 to 3 tablespoons of panko crumbs about halfway through the baking time, if desired—but if you do, it will no longer be gluten-free.
1 cup raw cashews, soaked for 3 to 4 hours, then drained
1 cup vegetable broth
2 cloves garlic, crushed
1 cup vegan cream cheese
1 cup vegan sour cream
1 teaspoon minced fresh thyme, or ½ teaspoon dried
Pinch of ground nutmeg
Salt and freshly ground black pepper
Plain unsweetened almond milk, as needed
1½ to 2 pounds baking potatoes, peeled and cut crosswise into 1⁄8-inch slices
2 tablespoons chopped chives or scallions
Preheat the oven to 375°F. Generously oil a large gratin dish or shallow baking dish. Set aside.
In a high-speed blender, combine the soaked and drained cashews and vegetable broth. Process until smooth and creamy. Add the garlic, vegan cream cheese, vegan sour cream, thyme, nutmeg, and salt and pepper to taste. Add a little almond milk if the sauce is too thick. Set aside.
Layer the potato slices in the prepared baking dish, slightly overlapping each other. Season each layer of potatoes with salt and pepper, and top each layer with some of the reserved sauce. Bake for 1 hour or longer, until the potatoes are soft, and the top is golden brown. Serve hot sprinkled with the chives.
Serves 6
GLUTEN-FREE
NO OIL
This simple side dish holds a special place in my heart as it was one of the original recipes I made in my first French cooking class. It’s so simple, yet so flavorful, especially when you use fresh local green beans, tomatoes, and basil.
1½ pounds fresh green beans or haricots verts, ends trimmed
1 tablespoon olive oil
1 shallot, minced
3 cloves garlic, minced
1½ cups cherry or grape tomatoes, halved or quartered
1 tablespoon capers
Salt and freshly ground black pepper
2 tablespoons chopped fresh basil leaves
Steam the green beans in a steamer basket over boiling water until just tender, 4 to 7 minutes, depending on their size.
While the green beans are steaming, heat the olive oil in a medium skillet over medium heat. Add the shallot and garlic and cook for 2 minutes to soften. Stir in the tomatoes and capers and season with salt and pepper.
When the green beans are cooked, add them to the skillet with the tomato mixture. Add the basil and toss gently to combine. Serve hot.
Serves 4
SOY-FREE
GLUTEN-FREE
LOW OIL
QUICK AND EASY
Pan bagnat is the “bathed bread” sandwich from the south of France. Typically it contains tuna, but you won’t miss the fish with all the great flavors going on in this vegan version. Since this sandwich must be prepared in advance in order for the bread to become flavored with the other ingredients, it makes a great choice for a picnic.
2 large portobello mushroom caps, gills scraped out
2 tablespoons olive oil
Salt and freshly ground black pepper
2 tablespoons sherry vinegar
1 tablespoon tamari soy sauce
½ teaspoon Dijon mustard
1½ cups cooked white beans, or 1 (15-ounce) can, drained and rinsed
3 cloves garlic, crushed
¼ cup tahini (sesame paste)
2 tablespoons minced reconstituted or oil-packed sun-dried tomatoes
3 tablespoons freshly squeezed lemon juice
2 tablespoons water
1 large round crusty bread loaf
2 roasted red bell peppers (home-roasted or jarred), cut into strips
1 (6-ounce) jar marinated artichoke hearts, drained and sliced
1 cup packed baby spinach or kale leaves
1 large ripe tomato, thinly sliced
1⁄3 cup pitted and chopped kalamata olives
Cut the mushroom caps into very thin slices. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Working in batches, add the mushroom slices and sear on both sides. Season with salt and pepper to taste. Transfer the cooked mushrooms to a plate and cook the remaining mushroom slices. When all the mushrooms are cooked, combine them all in the skillet and set aside.
In a small bowl, combine the vinegar, soy sauce, and mustard, stirring to blend. Pour the mixture over the mushrooms, turning to coat. Set aside to cool.
In a food processor, combine the white beans and garlic and process to a paste. Add the tahini, sun-dried tomatoes, lemon juice, water, and salt and pepper to taste. Process until smooth. Set aside.
Use a serrated knife to cut the bread in half horizontally. Use your hands to pinch out the soft center of the bread from inside both halves of the loaf to make room for the filling.
Spread the white bean mixture inside both halves of the loaf. Remove the mushrooms from the marinade and layer them over the white bean mixture, alternating with layers of the roasted peppers, artichoke hearts, spinach, tomato, and olives. Drizzle with the remaining marinade and season with salt and pepper to taste. Replace the top half of the loaf and wrap the entire loaf tightly in plastic. Place the sandwich on a large plate and top with another plate, lid, or pan. Weigh the top down with canned goods. Refrigerate for at least 4 hours or up to 12 hours. When ready to serve, unwrap the sandwich and cut it with a serrated knife into four to six wedges.
Serves 4 to 6
Roasted Ratatouille with Basil Pistou
Roasting the vegetables in this classic French mélange deliciously intensifies the flavor of the dish which is further enhanced by the addition of basil pistou. You’ll want to serve this with a warm crusty baguette.
1 large yellow onion, chopped
1 eggplant, peeled and cut into ½-inch dice
2 zucchini, halved lengthwise and cut into ¼-inch slices
1 red bell pepper, seeded and chopped
2 cups cherry or grape tomatoes, halved lengthwise
3 cloves garlic, chopped
1 teaspoon dried thyme
1 teaspoon dried marjoram
½ teaspoon dried oregano
Salt and freshly ground black pepper
2 tablespoons olive oil
3 tablespoons Basil Pistou (recipe follows)
2 tablespoons chopped fresh Italian parsley
Preheat the oven to 425°F. Lightly oil a large baking dish or roasting pan.
In a large bowl, combine the onion, eggplant, zucchini, bell pepper, tomatoes, and garlic. Sprinkle on the thyme, marjoram, and oregano and season generously with salt and pepper to taste. Drizzle on the oil and toss to combine. Spread the vegetable mixture into a large baking dish. Roast until the vegetables are tender, about 45 minutes, turning once or twice to cook evenly. To serve, transfer to a serving bowl, add the pistou and parsley and toss to combine. Serve hot.
Serves 4 to 6
GLUTEN-FREE
SOY-FREE
Pistou is the French version of basil pesto. Made without cheese or pine nuts, pistou can be used in the same ways as pesto: as a pasta sauce, in salad dressings or soups, or to flavor vegetable dishes, as it does in Roasted Ratatouille. Best of all, it freezes well, so portion it into 1- to 2-tablespoon amounts and freeze for later use.
2 cups packed fresh basil leaves
4 cloves garlic, chopped
¼ cup olive oil
½ teaspoon salt
A few grinds of freshly ground black pepper
In a food processor, combine the basil leaves, garlic, olive oil, salt, and pepper. Process until thoroughly blended, scraping down the sides as needed. Transfer to a container with a tight-fitting lid. Use immediately or cover and refrigerate until needed.
Makes about 2⁄3 cup pistou
GLUTEN-FREE
SOY-FREE
QUICK AND EASY
Rich, chocolatey, and delicious, this creamy chocolate mousse, made without the traditional eggs, butter, or cream, is the perfect ending to a fancy French dinner—or any dinner, for that matter! I especially like the added flavor dimension provided by the Frangelico (or brandy), but you can leave it out if you prefer.
1 cup vegan semisweet chocolate chips
½ cup raw cashews, soaked for 3 hours, then drained
¼ cup maple syrup or agave nectar
2 tablespoons Frangelico or brandy
1 teaspoon vanilla extract
6 ounces extra-firm silken tofu, drained and blotted dry
2 tablespoons toasted chopped hazelnuts or chocolate curls, for garnish
Melt the chocolate in the top of a double boiler over gently simmering water, stirring frequently. Set aside.
In a high-speed blender, combine the cashews, maple syrup, Frangelico, and vanilla and blend until smooth. Add the tofu and blend until smooth. Add the reserved melted chocolate and blend until smooth and creamy.
Transfer to individual dessert dishes, cover, and refrigerate until well chilled.
When ready to serve, sprinkle the top of each dessert with the hazelnuts or chocolate curls.
Serves 4
GLUTEN-FREE
QUICK AND EASY
NO OIL
It wasn’t until I left the restaurant business that I began to explore the foods of Spain and Portugal. People sometimes erroneously compare Spanish cooking to Mexican, when in fact it is much closer to Italian. While Spaniards use the Mediterranean ingredients of tomatoes, garlic, chiles, and olive oil, their cooking was also influenced by the Moors, as evidenced by their use of cumin, almonds, rice, and saffron, as illustrated with the delectable Saffron-Almond Rice Pudding. Although meat and fish are eaten liberally throughout Spain, the region is also known for well-seasoned dishes that use fresh produce, beans, and grains. Similarly, while seafood is prominent in the cuisine of Portugal, many flavorful plant-based dishes are part of the Portuguese culinary tradition, including the delicious Portuguese Kale Soup.
Like everybody else back in the nineties, I fell in love with tapas, the bite-size snacks that delight the palate but don’t fill you up, such as Patatas Bravas and Pan-Seared Mushrooms with Garlic and Sherry. These “small plates” are an important social custom in Spain and are also enjoyed in Portugal, where they are known as pestiscos; they are eaten as appetizers in anticipation of a traditional late-evening supper. Tapas menus include small dishes with a wide range of complex flavors and varied textures. Tapas can be as simple as marinated olives or roasted almonds or more elaborate dishes, such as savory pastries and toasted bread with spreads, or marinated or fried vegetables.
This restorative soup, made with white beans, kale, potatoes, and lots of garlic, is especially delicious because of the addition of dry sherry that brings all the flavors together. I like to add a small amount of red pepper flakes for a little heat, but you can omit it (or add more) if you like. For an even heartier soup, add some vegan chorizo before serving.
1 tablespoon olive oil or ¼ cup water
1 large yellow onion, chopped
4 large cloves garlic, minced
1 large Yukon Gold potato, peeled and chopped
3 cups cooked cannellini or other white beans or 2 (15.5-ounce) cans, drained and rinsed
6 cups vegetable broth
3 tablespoons dry sherry
¼ teaspoon red pepper flakes
Salt and freshly ground black pepper
8 ounces kale, stemmed and coarsely chopped (about 6 cups)
Heat the oil or water in a large pot over medium-high heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic and cook for 1 minute. Add the potato, beans, broth, sherry, red pepper flakes, and salt and black pepper. The amount of salt needed will depend on the saltiness of your broth. Cook for 1 hour. Stir in the kale and cook 30 minutes longer, or until the vegetables are tender and the flavors are well blended. Taste and adjust the seasonings, if needed. Serve hot.
Serves 4 to 6
GLUTEN-FREE
SOY-FREE
LOW OIL
Pan-Seared Mushrooms with Garlic and Sherry
Redolent of garlic and Spanish sherry, these mushrooms are great served with warm, crusty bread. Adjust the amount of red pepper flakes used according to your own heat tolerance. Although traditionally served as tapas on small plates, you can also serve these flavorful mushrooms over rice or noodles or as a topping for sautéed seitan.
1 tablespoon olive oil
3 cups white mushrooms, halved if small, quartered if large
4 cloves garlic, finely minced
3 tablespoons dry sherry
1½ tablespoons freshly squeezed lemon juice
¼ to ½ teaspoon hot red pepper flakes
¼ teaspoon Spanish paprika
Salt and freshly ground black pepper
2 tablespoons minced fresh parsley
In a large skillet, heat the oil over medium-high heat. Add the mushrooms and cook, stirring, until seared, 2 to 3 minutes. Decrease the heat to medium and add the garlic, sherry, lemon juice, red pepper flakes, paprika, and salt and pepper to taste. Cook, stirring, until the garlic and mushrooms are softened, about 5 minutes. Remove from the heat, sprinkle with minced parsley, and serve hot on small plates.
Serves 4
GLUTEN-FREE
SOY-FREE
LOW OIL
QUICK AND EASY
These boldly seasoned potatoes doused with a spicy sauce can be found as a “small plate” in virtually any tapas bar. When you make them at home, the challenge will be limiting yourself to just a small plate of them!
1½ pounds russet potatoes, peeled and cut into ½-inch dice
2 tablespoons olive oil
2 teaspoons Spanish sweet paprika or smoked paprika
Salt and freshly ground black pepper
¼ cup minced yellow onion
3 cloves garlic, minced
3 tablespoons tomato paste
1½ tablespoons sherry vinegar
½ teaspoon sugar
¼ teaspoon cayenne
¼ cup vegan mayonnaise
½ teaspoon hot sauce
2 tablespoons minced fresh parsley
Preheat the oven to 425°F. Lightly oil a rimmed baking sheet and set aside. In a bowl, combine the potatoes with 1 tablespoon of the oil, ½ teaspoon of the paprika and salt and pepper to taste, tossing to coat. Spread the potatoes in a single layer on the prepared pan and roast them until tender and nicely browned, turning once, 20 to 30 minutes.
While the potatoes are roasting, make the sauce. In a saucepan, heat the remaining 1 tablespoon of oil over medium heat. Add the onion, cover, and cook until tender, 3 minutes. Stir in the garlic and cook until fragrant, about 30 seconds. Stir in the tomato paste, vinegar, sugar, cayenne, and the remaining paprika.
Remove from the heat, and stir in the mayonnaise and hot sauce, and season with salt and pepper to taste. Mix well and set aside.
Combine the potatoes with the reserved sauce and sprinkle with the parsley. Serve warm on small plates.
Serves 6
GLUTEN-FREE
QUICK AND EASY
Roasted Romesco Vegetable Stacks
Who knew vegetables could look so fancy? These delicious vegetable stacks are worthy of the center of your plate thanks to the luscious romesco sauce made with roasted bell peppers, tomatoes, and almond butter. If you have any leftover romesco sauce, try it as a topping over baked potatoes, or as a dipping sauce for roasted cauliflower or fried tofu.
Vegetables
1 large red onion, cut into ¼-inch slices
1 medium eggplant, cut into ½-inch slices
1 large yellow bell pepper, seeded and cut vertically into 4 rectangular pieces
4 portobello mushroom caps, gills scraped out
1 large ripe tomato, cut into ½-inch slices
Olive oil
Salt and freshly ground black pepper
Sauce
1 tablespoon olive oil
¼ cup chopped yellow onion
2 cloves garlic, chopped
1 small hot red chile, seeded and chopped
1 (14.5-ounce) can diced fire-roasted tomatoes, well drained
1 roasted red bell pepper (home-roasted or jarred), coarsely chopped
2 tablespoons red wine vinegar
¼ cup almond butter
Salt and freshly ground black pepper
2 tablespoons chopped fresh parsley
To make the vegetables, preheat the oven to 425°F. Lightly oil two rimmed baking pans. Arrange the vegetable slices in a single layer on the pans. Drizzle with a little olive oil and season with salt and pepper to taste. Roast until slightly browned on the edges and just tender, turning once about halfway through, about 30 minutes.
While the vegetables are roasting, make the sauce. Heat the oil in a skillet over medium heat. Add the onion, garlic, and chile and cook until softened, about 5 minutes. Stir in the tomatoes and roasted red bell pepper. Cook for 10 minutes, then stir in the vinegar, almond butter, and salt and pepper to taste. Cook another 5 minutes or until the vegetables are soft. Transfer the mixture to a food processor or high-speed blender. Process until smooth and creamy. Taste and adjust the seasonings, if needed. Keep warm.
When ready to serve, spread a spoonful of sauce on each of four dinner plates. Stack the vegetables on top of the sauce. Spoon more of the sauce on top of each stack. Sprinkle each stack with parsley. Serve hot.
Serves 4
GLUTEN-FREE
SOY-FREE
Saffron is traditional in this voluptuous Spanish stew, but if you don’t have any you can leave it out and you’ll still have a delicious dish. If you’re not a fan of eggplant, substitute diced mushrooms. For a heartier dish, add 8 ounces of diced seitan, vegan sausage, or steamed tempeh.
1 tablespoon olive oil
1 large yellow onion, chopped
2 cloves garlic, minced
1 medium eggplant, peeled and cut into ½-inch dice
1 red bell pepper, seeded and coarsely chopped
1 cup uncooked short-grain white rice
1½ cups vegetable broth
1 pinch of saffron threads
1 teaspoon smoked paprika
1 bay leaf
1 teaspoon dried oregano
½ teaspoon red pepper flakes
1 (28-ounce) can diced fire-roasted tomatoes, undrained
Salt and freshly ground black pepper
1½ cups cooked chickpeas, or 1 (15.5-ounce) can, drained and rinsed
1 (6-ounce) jar marinated artichoke hearts, drained and chopped
1 cup frozen green peas
½ cup sliced pimiento-stuffed green olives
2 tablespoons chopped fresh Italian parsley
1 teaspoon finely minced lemon zest
Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook for 5 minutes to soften. Add the garlic, eggplant, and bell pepper and cook 3 minutes longer. Stir in the rice, 1 cup of the broth, and the saffron, paprika, bay leaf, oregano, red pepper flakes, and diced tomatoes and their juice. Bring to a boil, then lower the heat to medium. Season with salt and pepper to taste, cover, and simmer for 20 minutes. Stir in the chickpeas, artichoke hearts, peas, and olives. If the mixture seems dry, add the remaining ½ cup of broth. Stir in the parsley and lemon zest and cook until the rice and vegetables are tender, about 10 minutes longer. Remove and discard the bay leaf. Taste and adjust the seasonings, if needed. Serve hot.
Note: You can use brown rice instead of white if you prefer, but it will take longer to cook, so allow more time.
Serves 4
GLUTEN-FREE
SOY-FREE
LOW OIL
The term empanada comes from the Spanish word empanar, which means to wrap in bread (or pastry). This recipe makes four main-dish–size empanadas, or you could divide the dough into smaller pieces and roll out for mini empanadas. I like to make both the pastry and filling in advance, so they have time to cool before assembly. Use soy-free vegan butter to make this soy free.
Pastry
2 cups all-purpose flour
3 tablespoons vegan butter
3 tablespoons olive oil
½ teaspoon salt
Cold water, as needed (about 7 tablespoons)
Filling
1 tablespoon olive oil
1 small red onion, chopped
2 cloves garlic, minced
½ teaspoon dried oregano
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ teaspoon cayenne
1 cup cooked or canned pinto beans, coarsely mashed
¾ cup cooked mashed sweet or white potatoes
1 chipotle in adobo, minced
¼ cup fresh or thawed frozen corn kernels
2 tablespoons sliced pimiento-stuffed green olives
2 tablespoons raisins
To make the pastry, combine the flour, butter, oil, and salt in a food processor and pulse until crumbly. With the machine running, slowly drizzle in just enough water to make a smooth dough (about 7 tablespoons). Shape the dough into a ball and wrap it in plastic wrap. Refrigerate for at least an hour or overnight.
To make the filling, heat the oil in a skillet over medium-high heat. Add the onion and cook for 5 minutes to soften. Stir in the garlic and cook 1 minute longer, then stir in the oregano, cumin, salt, pepper, and cayenne. Add the beans, potatoes, chipotle, corn, olives, and raisins. Mix well, mashing the filling until it is incorporated but still with some texture. Add more salt to taste, if needed. Set aside to cool. Preheat the oven to 400°F.
To assemble, first divide the pastry into four equal pieces and roll them out into 5- to 6-inch circles on a lightly floured work surface. Spoon one-quarter of the filling mixture onto each dough round, then fold one end of the dough over the filling to meet the opposite end of the dough. Use your fingers to seal and pinch the edges to enclose the filling, then press down on the edges with the tines of a fork.
Place the empanadas on an ungreased baking sheet. Pierce the top of the pastry with a fork and brush the tops with a little olive oil or nondairy milk. Bake for about 25 minutes or until golden brown.
Serves 4
SOY-FREE
Piri-piri sauce is a classic Portuguese sauce made with hot chiles. It is simple to make and can be used whenever you want a really hot condiment. I especially like it with eggplant, but it’s also delicious paired with seitan and mushrooms. The sauce can be refrigerated in an airtight container for up to a week or frozen for up to 6 months.
Eggplant
1 large or 2 medium eggplants (2½ to 3 pounds total), cut into ½-inch dice
1 green or yellow bell pepper, seeded and cut into 1-inch dice
Olive oil
Salt and freshly ground black pepper
Sauce
1 tablespoon olive oil
1 medium yellow or red onion, finely chopped
3 cloves garlic, minced
2 teaspoons grated fresh ginger
1 to 2 tablespoons crushed dried piri-piri or bird’s-eye chiles or hot red pepper flakes
2 tablespoons tomato paste
2 tablespoons ketchup
1 tablespoon smoked paprika
1 teaspoon salt
3 tablespoons cider vinegar or freshly squeezed lemon juice
1 tablespoon vegan Worcestershire sauce (optional)
Basil leaves, for garnish
To make the eggplant, preheat the oven to 425°F. Lightly oil a baking pan. Arrange the eggplant and bell pepper in a single layer on the prepared baking pan. Drizzle lightly with olive oil and season with salt and pepper to taste. Roast until tender and browned on the outside, turning once, about 20 minutes total.
While the eggplant is roasting, make the sauce. Heat the oil in a saucepan over medium heat. Add the onion, garlic, and ginger; cook for 5 minutes, stirring to coat evenly. Stir in the chiles, tomato paste, and ketchup and cook 2 minutes longer. Transfer the mixture to a high-speed blender and add the paprika, salt, vinegar, and Worcestershire sauce, if using. Process until smooth. Taste and adjust the seasonings, if needed.
To serve, toss the eggplant with as much as the sauce as desired. Sprinkle with basil. Serve any remaining sauce on the side. Serve hot.
Note: For soy free, omit the optional Worcestershire sauce.
Serves 4
GLUTEN-FREE
SOY-FREE
I prefer to make rice pudding using leftover cooked rice rather than starting from scratch with raw rice because it’s quicker and it’s a great way to use leftover rice. My favorite rice for rice pudding is brown basmati rice, but if you like a creamier texture, try sushi rice, arborio rice, or jasmine rice.
1 tablespoon pure maple syrup or agave nectar
1 tablespoon almond butter
2 teaspoons natural sugar
½ teaspoon ground cinnamon
Few pinches of saffron
1⁄8 teaspoon salt
1 cup almond milk
2 cups cooked basmati rice (or your favorite rice)
½ cup toasted slivered almonds
In a small saucepan, combine the maple syrup, almond butter, sugar, cinnamon, saffron, and salt over medium heat. Slowly add the almond milk, stirring to blend. Add the cooked rice and cook, stirring until the rice is heated through and the mixture begins to thicken. Decrease the heat to medium-low, stirring occasionally, until the desired consistency is reached. For a thinner pudding, add a little more almond milk. For a creamier texture, use an immersion blender to blend a portion of the rice pudding right in the saucepan. To serve, spoon the pudding into bowls and sprinkle with toasted almonds.
Serves 4
GLUTEN-FREE
SOY-FREE
Greek cuisine is a showcase for olives, eggplant, oregano, peppers, tomatoes, and zucchini. Although Greek cooking incorporates its own unique blending of herbs and spices, I find it similar in many ways to that of Italy and Spain. However, Greek cooking also shares striking similarities to Middle Eastern cuisines, with its popular enjoyment of stuffed grape leaves, phyllo dough, and pita bread, as well as the use of lemons, artichokes, mint, cinnamon, and rice.
Greek food is often humble fare, but it is always full-flavored and prepared with seasonal ingredients such as Greek Tomato Bruschetta, best made with only the ripest tomatoes.
Economic conditions and religious observances contributed to an abundance of plant-based dishes such as dolmades (stuffed grape leaves), fakes salata (lentil salad), briam (roasted vegetables), and fassolada (white bean soup). Pasta and rice dishes are common, as are beans, legumes, and spinach and other leafy greens known as horta, as well as olives, olive oil, and garlic. Recipes for Greek Rice and Spinach and Spanakopita Tart combine many of these ingredients to delicious effect, and lemons dominate the flavor profile, as do such herbs and spices as oregano, dill, and cinnamon.
This refreshing salad is loaded with a variety of textures and flavors from juicy tomatoes and briny olives to crisp cucumbers and celery. It makes a satisfying lunch served alone or on a bed of torn Romaine lettuce. For added flavor and protein, top this salad with some Vegan Feta. To make this recipe gluten-free, use your favorite type of gluten-free pasta to replace the orzo.
1¼ cups orzo
1½ cups cooked chickpeas, or 1 (15.5-ounce) can, drained and rinsed
5 scallions, minced
1 cup grape or cherry tomatoes, halved or quartered
½ English cucumber, peeled and chopped
½ cup kalamata olives, pitted and halved
1⁄3 cup thinly sliced celery
2 tablespoons minced fresh parsley
2 cloves garlic, minced
2 tablespoons freshly squeezed lemon juice
½ teaspoon natural sugar
1 teaspoon minced fresh oregano, or ½ teaspoon dried
½ teaspoon salt
¼ teaspoon freshly ground black pepper
3 tablespoons olive oil
2 tablespoons toasted pine nuts
Cook the orzo in a saucepan of boiling salted water until just tender. Drain and run cold water over the orzo in the colander, then drain again. Transfer the orzo to a large bowl. Add the chickpeas, scallions, tomatoes, cucumber, olives, celery, and parsley. Set aside.
In a small bowl, whisk together the garlic, lemon juice, sugar, oregano, basil, salt, and pepper. Whisk in the oil in a slow, steady stream until emulsified and smooth. Pour the dressing onto the salad and toss well to combine. Taste and adjust the seasonings, if needed. Serve immediately or cover and refrigerate until needed. Sprinkle with pine nuts before serving.
Serves 4 to 6
GLUTEN-FREE OPTION
SOY-FREE
QUICK AND EASY
Sometimes referred to as “Greek bruschetta,” dakos is a popular meze, or small plate, on Crete. The easy and delicious tomato topping is best made when fresh ripe tomatoes are at their peak. Dakos are traditionally made with barley rusks, but I use grilled or toasted crusty bread instead.
2 large ripe tomatoes, chopped
1 tablespoon olive oil
1 teaspoon minced fresh oregano
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
8 (½-inch) slices crusty Italian bread, grilled or toasted
½ cup Vegan Feta (recipe follows)
Place the chopped tomatoes in a bowl. Add the olive oil, oregano, salt, and pepper. Toss to combine. Drain off any liquid.
Spoon the tomato mixture onto the toasted bread and top with the vegan feta. Sprinkle with additional oregano and black pepper, if desired.
Serves 4
QUICK AND EASY
This vegan alternative to feta adds flavor to the bruschetta and Greek Rice and Spinach. It also delivers protein, flavor, and an authentic appearance to a Greek salad.
¼ cup olive oil
2 tablespoons freshly squeezed lemon juice
2 tablespoons white wine vinegar
1½ teaspoons mellow white miso (see Note)
1 teaspoon salt
½ teaspoon dried oregano
8 ounces extra-firm tofu, drained, pressed, and blotted dry
In a shallow bowl, combine the olive oil, lemon juice, vinegar, miso, salt, and oregano stirring to mix well. Crumble the tofu and add to the marinade, turning gently to coat well. Cover and marinate at room temperature for 1 hour. If not using right away, refrigerate until needed. Properly stored, it will keep for up to a week in the refrigerator.
Note: Mellow white miso, also known as “sweet” miso or “Shiro” miso, has a milder, more delicate flavor than darker miso varieties. White miso is also lower in salt and fermented for a shorter time.
Makes about 1½ cups feta
GLUTEN-FREE
QUICK AND EASY
The meaty texture of jackfruit, and its ability to absorb surrounding flavors, makes it an ideal choice for these gyros. Look for frozen or canned water- or brine-packed jackfruit in Asian markets or well-stocked supermarkets (do not get the kind packed in syrup). You can shred the jackfruit in a food processor if you don’t want to use your hands. If jackfruit is unavailable, substitute your choice of seitan, steamed tempeh, mushrooms, or reconstituted Soy Curls.
1 (20-ounce) can jackfruit in water or brine, rinsed, drained, and pulled apart into shreds
1 tablespoon olive oil
1 medium yellow onion, halved lengthwise and thinly sliced
2 cloves garlic, minced
2 teaspoons dried oregano
½ teaspoon ground coriander
¼ teaspoon ground cumin
1 tablespoon soy sauce
¾ cup vegetable broth
Salt and freshly ground black pepper
3 tablespoons freshly squeezed lemon juice
4 pita loaves, warmed
Shredded lettuce
Sliced tomato
Use your fingers to shred the jackfruit or shred it in a food processor using the shredding disk. Set aside. Heat the oil in a large skillet over medium-high heat. Add the onion and cook until softened, about 5 minutes. Lower the heat to medium and stir in the garlic, then add the jackfruit, stirring to combine. Cook for 20 minutes, stirring occasionally, until browned and caramelized. Stir in the oregano, coriander, cumin, soy sauce, and broth. Season to taste with salt and pepper. Decrease the heat to a simmer and cook for 10 minutes, then stir in the lemon juice and continue cooking until most of the liquid has evaporated. Spoon the jackfruit mixture into warm pitas along with shredded lettuce, sliced tomato, and tzatziki sauce.
Serves 4
LOW OIL
This quicker version of spanakopita, the famous spinach pie, takes a shortcut by using phyllo on the bottom only. In lieu of a top crust, the trimmings from the phyllo are used as a topping. Olive oil is used instead of butter to brush the layers of flaky pastry.
1 pound fresh spinach, stemmed and well washed
1 tablespoon olive oil, plus more for brushing
1 large yellow onion, minced
4 cloves garlic, minced
2 teaspoons fresh minced dill or 1 teaspoon dried dill
1 teaspoon fresh minced oregano or ½ teaspoon dried
1 teaspoon salt
¼ teaspoon freshly ground black pepper
Pinch of freshly grated nutmeg
1 (16-ounce) package firm tofu, drained and crumbled
2 tablespoons freshly squeezed lemon juice
1 (16-ounce) package phyllo pastry, thawed overnight in the refrigerator
Steam the spinach in a perforated metal steamer basket over a saucepan of boiling water until tender, about 3 minutes. Drain well, squeezing out any excess moisture. Finely mince the spinach and set aside.
Heat the olive oil in a large skillet over medium heat. Add the onion, cover, and cook until softened, about 5 minutes. Add the garlic and cook, stirring, until softened, about 1 minute. Add the spinach, dill, oregano, salt, pepper, and nutmeg. Cook, stirring, until all the liquid is absorbed.
Pulse the tofu in a food processor. Add the spinach mixture and the lemon juice and process until well mixed. Taste and adjust the seasonings, adding more salt if needed. Set aside.
Preheat the oven to 375°F. Unwrap the phyllo pastry and remove five sheets. Cover with plastic wrap, then a damp towel. Tightly seal the remaining sheets and reserve for another use. Place one sheet in a lightly oiled, 10-inch tart pan, pressing it gently into the bottom and sides of the dish. Using a pastry brush, lightly brush a small amount of olive oil on the pastry. Top with another sheet of pastry and brush with a little more oil. Repeat this layering procedure with 4 more sheets and oil. Spread the filling on the pastry and smooth the top. Trim the excess pastry to within 1 inch of the tart pan. Roll the trimmed edges inward and tuck into the rim of the dish to make a neat edge. Brush the rolled edge with oil. Sprinkle the pastry trimmings on top of the tart.
Bake until golden brown, about 30 minutes. Let rest for 15 minutes, then cut into squares. Serve warm or at room temperature.
Serves 6
Crunchy and delicious, these “fries” are a surefire way to make an eggplant lover out of just about anyone. And because they’re baked, not fried, they’re good for you too! Serve them as a side dish with Jackfruit Gyros for a hearty lunch or casual supper. Dipping them in tzatziki sauce is a must!
1 large eggplant, peeled and sliced vertically into ½-inch slices
½ cup flour of choice (all-purpose, rice, or chickpea are good choices)
½ teaspoon salt
¼ teaspoon freshly ground black pepper
1⁄8 teaspoon cayenne
1 cup plain unsweetened almond milk or other nondairy milk
2 tablespoons ground flaxseed, blended with ¼ cup water in a blender until thick
1 tablespoon freshly squeezed lemon juice
1 cup dry bread crumbs
3 tablespoons nutritional yeast
2 teaspoons dried oregano
1 teaspoon dried basil
1 teaspoon smoked paprika
Tzatziki Sauce, for serving
Cut the eggplant slices lengthwise into ½-inch strips. If the strips are too long, cut them in half. Set aside. Preheat the oven to 425°F. Lightly oil a baking sheet and set aside.
In a shallow bowl, combine the flour, salt, pepper, and cayenne and mix well. In a second shallow bowl, combine the almond milk, flaxseed mixture, and lemon juice, stirring to blend. In a third shallow bowl, combine the bread crumbs, nutritional yeast, oregano, basil, and paprika.
Dredge the eggplant strips in the flour mixture, then dip them in the milk mixture, and then roll them in the bread crumb mixture. Arrange the strips in a single layer on the prepared baking sheet. Bake for 15 minutes, then flip over and bake for about 10 minutes longer, or until golden brown and crispy. Sprinkle the hot fries with salt. Serve hot with a bowl of the sauce.
Serves 4
NO OIL
The refreshing and flavorful sauce made with yogurt, cucumber, and seasonings is extremely versatile. Try it on Jackfruit Gyros or Baked Eggplant Fries. It’s also good as a dip for warm pita bread or crunchy pita chips.
3 cloves garlic, crushed
½ small cucumber, peeled, seeded, and quartered
¼ cup vegan yogurt
¼ cup vegan sour cream
1 tablespoon freshly squeezed lemon juice
2 tablespoons chopped fresh dill, mint, or parsley
Salt and freshly ground black pepper
In a food processor, combine the garlic and cucumber and process until finely minced. Add the yogurt, sour cream, lemon juice, dill, and salt and pepper to taste. Process until well blended, then transfer to a bowl. Taste to adjust the seasonings if needed. Cover and refrigerate until needed.
Makes about 1 cup sauce
GLUTEN-FREE
QUICK AND EASY
NO OIL
The predominant feature of this Greek stew is lots of onions. Typically small pearl onions are used, but I prefer shallots or cippollini onions. Of course, this hearty stew, made with seitan, mushrooms, and tomatoes, can be made with chopped regular onions as well. Reconstituted Soy Curls, diced tempeh, or extra-firm tofu, or large butter beans can be substituted for the seitan.
1 tablespoon olive oil
1 pound seitan, cut into 1-inch dice
1 pound small shallots or cippollini onions, peeled and quartered
8 ounces mushrooms (any kind), chopped
4 cloves garlic, minced
2 tablespoons tomato paste
½ cup dry red wine
1 (14.5-ounce) can diced tomatoes, undrained
1½ cups vegetable broth
1 cinnamon stick
2 bay leaves
1 teaspoon dried oregano
Salt and freshly ground black pepper
2 tablespoons cornstarch dissolved in ¼ cup water
Heat the oil in a large, deep skillet or saucepan over medium heat. Add the seitan and cook until browned all over, about 7 minutes. Remove from the pan, and set aside. To the same pan, add the shallots and cook until lightly browned and softened, about 10 minutes. Add the mushrooms and cook 5 minutes longer, then stir in the garlic and cook for 1 minute longer. Add the tomato paste and wine and cook another minute or two, stirring to blend. Stir in the tomatoes and their juices, the broth, cinnamon stick, bay leaves, oregano, and salt and pepper to taste. Bring to a boil, then decrease the heat to a simmer. Add the reserved seitan and cook for 10 to 15 minutes longer to blend flavors and reduce the sauce by about one-third. For a thicker sauce, stir in the cornstarch mixture, constantly stirring until thickened. Taste and adjust the seasonings, if necessary. Remove the cinnamon stick and bay leaves. Serve hot.
Serves 4
SOY-FREE
LOW OIL
When you keep cooked rice on hand, this “spinach rice,” or spanakorizo, can be ready in minutes. Top with Vegan Feta for extra flavor. Add some cooked white beans to make it a hearty meal.
1 tablespoon olive oil or ¼ cup water
1 medium yellow onion, finely chopped
3 cloves garlic, minced
9 ounces fresh spinach, washed, trimmed, and coarsely chopped
3 cups cooked rice
2 teaspoons minced fresh oregano, or 1 teaspoon dried
½ cup kalamata olives, pitted and chopped
1⁄3 cup minced reconstituted or oil-packed sun-dried tomatoes
Salt and freshly ground black pepper
2 to 3 tablespoons freshly squeezed lemon juice
Heat the oil or water in a large pot or skillet over medium heat. Add the onion and cook until softened, about 5 minutes. Add the garlic and cook, stirring, 1 minute longer. Add the spinach and cook, stirring until wilted, about 1 minute. Stir in the rice, oregano, olives, tomatoes, and salt and pepper to taste. Cook, stirring, until the rice is hot and the flavors are well blended. Just before serving, sprinkle with the lemon juice. Taste and adjust the seasonings, if needed. Serve hot.
Serves 4
GLUTEN-FREE
SOY-FREE
LOW OIL
QUICK AND EASY
These addictively tasty bites give you the flavor of baklava without the fuss—or the pastry or honey! Just a few ingredients combined in the food processor, roll ’em up, and pop ’em in your mouth.
If your dates are not moist, you may want to soak them in hot water for 20 minutes to soften. But then be sure to drain them well and blot them so they don’t add too much moisture to the mixture.
2 cups walnut pieces
½ cup pitted dates
1⁄3 cup almond meal (see Note)
¼ cup agave nectar
1 teaspoon vanilla extract
¼ teaspoon ground cinnamon
In a food processor, pulse the walnuts until coarsely ground. Add the dates, almond meal, agave, vanilla, and cinnamon. Pulse until crumbly and well mixed. If the mixture is too dry, add a little water until the mixture sticks together. If the mixture is too wet, add more walnuts or almond meal.
Pinch off a small piece of the mixture and roll it firmly in your hands to make a ball, then set it on a plate. Repeat with the remaining mixture until it is used up. Refrigerate for about 30 minutes before eating.
Note: You can make your own almond meal by finely grinding blanched almonds.
Makes about 24 bites
GLUTEN-FREE
SOY-FREE
QUICK AND EASY
NO OIL
I mentioned that I’m half Italian, but my other half is Hungarian, so I also have an affinity with the dishes of Eastern Europe. The harsh winters and prominence of animal agriculture makes Eastern Europe less than a vegan wonderland. I knew a vegan student who actually spent two weeks in Poland subsisting on bread and beer. The fact is that while meat and dairy are on the daily menu in most Eastern European countries, the region is not without its plant-based fare. You just may have to look a little harder to find it.
From Budapest to Bucharest, there are more than a few wholesome dishes that showcase hearty vegetables, such as cabbage, potatoes, and beets, as well as beans and grains, found in such recipes as Potato Pancakes and Serbian Potato Salad. These include robust stews and soups featuring barley, mushrooms, white beans, and noodles, often seasoned with paprika, dill, or black pepper, such as my Triple Mushroom Soup with Sour Cream and Dill. Mustard, horseradish, and pickled vegetables are typical condiments.
Despite how the boundary lines have been redrawn, through it all, the foods of countries such as Hungary, Poland, and Romania maintain many similarities. In some instances, you will find the same basic dishes under slightly different names. Take the ultimate Eastern European comfort food, and my personal favorite: the savory dough pillows filled with potato and other ingredients can be called pierogi, pyrohy, or piroghi, among other variants. Similar comparisons can be made for stuffed cabbage rolls, bean and barley soup, cabbage and noodles, potato pancakes, and other dishes.
Many of the regional meat recipes bearing names such as goulash, paprikash, and Stroganoff are ideal vehicles for tempeh or seitan. Merely swap out the meat, add a dollop of vegan sour cream, and you’ve got some great comfort food.
Triple Mushroom Soup with Sour Cream and Dill
This soup is inspired by the two soups (mushroom and white bean) served at my sister’s house on Christmas Eve in keeping with her husband’s Slovak traditions. Three kinds of mushrooms are used to contribute to this soup’s rich flavor. Porcini powder is easy to make yourself: Just put a few pieces of dried porcini mushrooms in an electric spice grinder (or coffee grinder) and grind to a powder.
1 tablespoon olive oil or ¼ cup water
1 large yellow onion, chopped
1 carrot, peeled and minced
1 celery rib, minced
2 cloves garlic, minced
8 ounces white mushrooms, thinly sliced
4 ounces cremini mushrooms, finely chopped
3 tablespoons dry white wine
1 tablespoon soy sauce
½ teaspoon porcini powder
5 cups mushroom or vegetable broth
Salt and freshly ground black pepper
1½ cups cooked white beans, or 1 (15.5-ounce) can, drained and rinsed
2 tablespoons minced fresh dill, or 1 tablespoon dried
½ cup vegan sour cream
Heat the oil or water in a large pot over medium heat. Add the onion, carrot, and celery and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic and both kinds of mushrooms and cook for 5 minutes longer to soften. Stir in the wine, soy sauce, and porcini powder, then add the broth, and salt and pepper to taste. Bring to a boil, then decrease the heat to a simmer and cook for 15 minutes.
Stir in the dill. Taste and adjust the seasonings, if needed. To serve, ladle the soup into bowls and add a spoonful of sour cream to each serving.
Serves 4
GLUTEN-FREE
QUICK AND EASY
LOW OIL
A favorite throughout Eastern Europe where they are traditionally served as a side dish or snack, potato cakes are especially delicious served hot with vegan sour cream or cinnamon-laced applesauce. For convenience, I like to make them ahead of time and then reheat them in the oven when ready to serve. Use a gluten-free flour to make this gluten-free.
1½ pounds russet potatoes
1 small yellow onion
¼ cup unbleached all-purpose flour
1 tablespoon minced fresh parsley
½ teaspoon baking powder
1 teaspoon sea salt
¼ teaspoon freshly ground black pepper
Grapeseed or other neutral oil, for frying
Peel and coarsely grate the potatoes, using a box grater with large holes. Place them in a colander and set it over a large bowl. Use your hands to squeeze the liquid from the potatoes. Pour off the liquid from the potatoes and place the potatoes in the bowl. Using a box grater with large holes, grate the onion and add to the potatoes along with the flour, parsley, baking powder, salt, and pepper. Mix well.
Preheat the oven to 275°F. Heat a thin layer of oil in a large skillet over medium heat. Scoop a heaping spoonful of the potato mixture and press it flat with your hand, then gently place it in the hot oil. Repeat this process to make three or four more potato pancakes and add them to the pan. Do not crowd. Fry until golden brown on both sides, turning once, about 8 minutes total.
Repeat with the remaining potato mixture, adding more oil to the skillet as needed. Remove the cooked potato pancakes to paper towels to drain excess oil, then transfer to an ovenproof platter and keep them warm in the oven until all the pancakes are cooked.
Serves 4
GLUTEN-FREE OPTION
SOY-FREE
Thinly sliced seitan absorbs the flavor of the rich mushroom sauce in these German “hunter’s cutlets.” You can use any kind of mushrooms you like, but I prefer using a variety of different kinds to add interest and flavor dimension to the dish.
2 tablespoons olive oil
4 seitan cutlets or 8 ounces seitan, thinly sliced
Salt and freshly ground black pepper
1 small yellow onion or 2 shallots, minced
1 teaspoon tomato paste
8 ounces fresh mushrooms (single variety or assorted), thinly sliced
1⁄3 cup dry white wine
1 tablespoon soy sauce
½ to 1 teaspoon caraway seeds, crushed or whole
1 teaspoon sweet Hungarian paprika
½ teaspoon dried thyme (optional)
1½ cups vegetable broth
1 tablespoon cornstarch, dissolved in 2 tablespoons water
1 teaspoon browning sauce (optional) (Kitchen Bouquet or Gravy Master are vegan)
½ cup vegan sour cream
Heat 1 tablespoon of the oil in a large skillet over medium heat. Add the seitan and season to taste with salt and pepper. Cook until browned on both sides, about 5 minutes. Remove the seitan from the skillet and set aside on a plate. (Cover with aluminum foil to keep warm.)
Return the skillet to the heat and add the remaining tablespoon of oil. Add the onion and sauté until softened, about 5 minutes. Add the tomato paste, mushrooms, wine, soy sauce, caraway seeds, paprika, and thyme, if using. Cook, stirring frequently, for about 3 minutes.
Stir in the broth and bring to a boil, stir in the cornstarch mixture, decrease the heat to a low simmer and cook, stirring constantly, until the sauce has thickened and the mushrooms are tender, 2 to 3 minutes. Stir in the browning sauce, if using, and then stir in the sour cream. Taste and adjust the seasonings, if needed. Return the seitan to the skillet and continue to cook until the seitan is heated through.
Serves 4
QUICK AND EASY
Halushki is a mild-tasting comfort food made with cabbage and noodles that was a family favorite when I was growing up. It is simple peasant fare that needs no embellishment. However, if you like, you can sprinkle on about ½ teaspoon of liquid smoke a few minutes before serving. Chopped vegan bacon also makes a tasty addition. The vegan butter is optional but recommended to add richness to this dish—for soy free, use a soy-free vegan butter. To make this gluten free, use gluten-free noodles.
2 tablespoons olive oil
1 large sweet yellow onion, chopped
1 medium head cabbage, cored and chopped
Salt and freshly ground black pepper
2 cloves garlic, minced
8 to 12 ounces egg-free noodles
1 tablespoon vegan butter (optional)
2 tablespoons minced fresh dill or parsley
Heat the oil in a large pot over medium heat. Add the onion and cabbage. Season lightly with salt and cook, stirring occasionally, until softened. Add the garlic and continue to cook, stirring occasionally, until the onion and cabbage are soft, about 15 minutes. Season with salt and pepper to taste.
Cook the noodles in a large pot of boiling salted water until just tender. Drain well, then stir into the cabbage mixture. For a richer flavor, stir in the vegan butter. Add the dill and cook for a few minutes longer until the flavors are well blended. Taste and adjust the seasonings, adding more salt and pepper if needed.
Serves 4 to 6
GLUTEN-FREE OPTION
SOY-FREE
QUICK AND EASY
Mushrooms and sauerkraut team up with white beans in this new twist on Hungarian goulash based on my mother’s recipe. Serve over freshly cooked noodles.
1 (16-ounce) can sauerkraut, drained
1 tablespoon olive oil or ¼ cup water
1 large yellow onion, chopped
2 cloves garlic, minced
2 tablespoons sweet Hungarian paprika
8 ounces mushrooms, any kind, chopped, sliced, or quartered
1 teaspoon caraway seeds
½ cup dry white wine
3 cups cooked white beans, or 2 (15-ounce) cans, drained and rinsed
1½ cups vegetable broth
2 tablespoons tomato paste
½ cup vegan sour cream
Salt and freshly ground black pepper
Rinse the sauerkraut under cold running water and drain well. Transfer to a bowl and set aside.
Heat the oil or water in a large saucepan or Dutch oven over medium-high heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic and paprika and cook for 1 minute longer. Stir in the mushrooms and caraway seeds and cook for a few minutes, stirring occasionally, to lightly brown the mushrooms. Add the wine, then stir in the reserved sauerkraut, the beans, and 1 cup of the broth.
In a small bowl, blend the tomato paste with the remaining ½ cup of the broth, then add it to the goulash. Bring it to a boil, then decrease the heat to low and simmer uncovered, stirring occasionally, until the liquid reduces by about one-third and the flavors are blended, about 20 minutes.
Pour about ½ cup of the simmering liquid into a small bowl and whisk in the vegan sour cream. Stir the sour cream mixture back into the goulash, season with salt and pepper to taste, and simmer over low heat to blend the flavors, about 5 minutes. Serve hot.
Serves 4
GLUTEN-FREE
LOW OIL
Roasted Brussels Sprouts and Walnuts
If you think you don’t like Brussels sprouts, it may be because you’ve never had them prepared this way. Roasting transforms these tiny orbs into delicious flavor bombs, seasoned with nothing more than salt and pepper and a little olive oil and lemon juice. The walnuts add a delightful crunch.
1½ pounds Brussels sprouts, ends trimmed
2 tablespoons olive oil
½ teaspoon sea salt
¼ teaspoon freshly ground black pepper
½ cup walnut pieces
Squeeze of fresh lemon juice, for serving
Preheat the oven to 400°F. Lightly oil a baking sheet and set aside. If the Brussels sprouts are small, leave them whole. If they are on the large side, cut them in half lengthwise. Place the Brussels sprouts in a bowl. Add the oil, salt, and pepper and toss to combine. Transfer them to the prepared baking sheet and roast for 15 minutes, then remove from the oven, stir the sprouts so they brown evenly, then sprinkle the walnut pieces among the sprouts. Return the pan to the oven and continue to roast, until the sprouts are crisp and browned on the outside and tender inside, about 15 minutes longer. Transfer to a bowl and serve hot sprinkled with a little lemon juice.
Serves 4
GLUTEN-FREE
SOY-FREE
The first time I had Serbian potato salad it was because it was the only available vegan option in the restaurant I was in. It was served as a wrap sandwich, with no sides (not even a pickle!) at the cost of ten dollars. Despite that experience, the great flavor of the potato salad stayed with me, so I’ve re-created it—now I can enjoy it any time I like . . . and I don’t have to pay ten dollars for it.
5 large Yukon Gold potatoes, peeled and diced
1 small yellow onion, minced
3 scallions, minced
1⁄3 cup chopped roasted red pepper (optional)
2 to 3 tablespoons white vinegar
1 clove garlic, minced
3 tablespoons olive oil
½ teaspoon sugar
1 teaspoon salt
½ teaspoon freshly ground black pepper
Cook the potatoes in a pot of boiling salted water until just tender. Drain the potatoes, then peel and dice them and transfer to a large bowl. Add the onion, scallions, and roasted bell pepper, if using. Set aside.
In a small bowl, combine the vinegar, garlic, oil, sugar, salt, and pepper. Mix well to blend. Add the dressing to the potatoes and toss to combine. Cover and refrigerate for several hours or overnight to meld the flavors before serving. Taste and adjust the seasonings, if needed. For the best flavor, serve at room temperature.
Serves 4
GLUTEN-FREE
SOY-FREE
QUICK AND EASY
This delicious dessert will look like it took all day to prepare, but it actually goes together quickly thanks to the already prepared puff pastry. I recommend Pepperidge Farm brand because it is vegan and easy to find in most supermarkets.
2 tablespoons natural sugar
1 tablespoon all-purpose flour
1 teaspoon ground cinnamon
2 large Granny Smith apples, peeled, cored and chopped
½ cup ground toasted pecans
2 tablespoons sweetened dried cranberries
1 (10 by 15-inch) sheet vegan puff pastry, thawed
Confectioners’ sugar (optional)
Preheat the oven to 375°F. Combine the sugar, flour, and cinnamon in a medium bowl. Add the apples, pecans, and cranberries and toss to coat. Set aside.
Unfold the pastry sheet onto a lightly floured work surface. Roll the pastry into a 16 by 12-inch rectangle. With the short side facing you, spoon the apple mixture onto the bottom half of the pastry sheet to within 1 inch of the edge. Roll up like a jelly roll. Transfer the strudel to a baking sheet, seam side down. Tuck the ends under to seal and cut several slits in the top of the pastry. Brush the top lightly with oil, if desired, to help brown the top. Bake for 35 minutes or until golden brown. Remove from the oven and set aside to cool for 20 minutes. To serve, cut into slices, using a serrated knife, and sprinkle with the confectioners’ sugar, if using.
Serves 8
SOY-FREE
It seems somewhat ironic that the term vegan originated in a part of the world that has a scarcity of traditional vegan food. From sausages and meat pies to roasts and rarebit, meat and dairy clearly dominate the traditional foods of the British Isles. Further, the climate and growing season produce mainly cold-tolerant vegetables, such as potatoes, cabbages, turnips, and carrots.
However, even though British vegetable dishes may not be varied or plentiful, they certainly have imaginative names such as punchnep (Welsh potatoes and turnips), rumbledethumps (Scottish potatoes and cabbage), stump (English root vegetable puree), and bashed neeps (Scottish rutabaga). Irish food is generally associated with meaty pub fare, such as corned beef and cabbage, Irish stew, and meat pies. While meat dominates the Irish menu, there are still a number of ways for vegan eyes to smile on Irish cuisine. Most notable is the prolific use of two comfort food favorites: potatoes and cabbage. (Case in point, Cauliflower Colcannon. Most traditional “meat and potato” recipes of the British Isles, such as Cottage Pie or Portobello Pasties only needed a little tinkering to transform many of them into vegan versions.
Little gem lettuce has spoiled me for other types of lettuce—it’s everything we love about butter and romaine lettuce, all in one compact little head. If you can’t find Little Gem lettuce, substitute another type of lettuce, such as Boston or Bibb.
4 ounces thin asparagus or young green beans, trimmed and cut into 1-inch pieces
1 cup green peas, fresh or frozen
2 to 3 heads Little Gem lettuce or other tender lettuce, coarsely chopped (about 5 cups total)
8 cherry or grape tomatoes, halved lengthwise
½ English cucumber, thinly sliced
4 red radishes, trimmed and thinly sliced
1 tablespoon chopped fresh tarragon leaves
1 tablespoon snipped fresh chives
1 tablespoon torn small fresh mint leaves
3 tablespoons olive oil
2 tablespoons freshly squeezed lemon juice or white wine vinegar
¼ teaspoon salt
1⁄8 teaspoon freshly ground black pepper
Pinch of sugar
Steam the asparagus and peas over boiling water, using a steamer pot with a perforated insert until crisp-tender, 2 to 3 minutes. Run cold water over the vegetables to stop the cooking process, then drain and pat dry.
Transfer the cooled vegetables to a large bowl. Add the lettuce, tomatoes, cucumber, radishes, and fresh herbs.
In a small bowl, combine the oil, lemon juice, salt, pepper, and sugar. Drizzle over the salad and toss gently to combine. Serve immediately.
Serves 4
GLUTEN-FREE
SOY-FREE
QUICK AND EASY
Also known as shepherd’s pie, this animal-friendly version of the classic potato-topped meat and vegetable pie is made with cooked French lentils. It can also be made with cooked chopped tempeh or seitan, if you prefer. Use coconut aminos instead of soy sauce to make this soy free. For gluten free, use a gluten-free flour.
Gravy
1 tablespoon olive oil
2 tablespoons all-purpose flour
1¼ cups vegetable broth
2 tablespoons soy sauce
1 teaspoon minced fresh thyme, or ½ teaspoon dried
1 teaspoon minced fresh marjoram, or ½ teaspoon dried
Salt and freshly ground black pepper
¼ cup plain unsweetened almond milk
Filling
1 tablespoon olive oil
1 large onion, chopped
1 large carrot, peeled and chopped
2 cups cooked French lentils
1 cup fresh or frozen corn kernels, thawed
½ cup frozen peas, thawed
1 tablespoon soy sauce
1 teaspoon minced fresh thyme, or ½ teaspoon dried
Salt and freshly ground black pepper
Potato Topping
2 pounds Yukon Gold or russet potatoes, peeled and diced
1⁄3 cup plain unsweetened almond milk
1 tablespoon vegan butter (optional)
To make the gravy, heat the oil in a saucepan over medium heat. Add the flour and cook, stirring for 30 seconds. Stir in the broth, soy sauce, thyme, marjoram, and salt and pepper to taste. Continue to cook, stirring, until the sauce thickens, about 5 minutes. Stir in the milk, then taste to adjust the seasonings, if needed. Set aside.
To make the filling, heat the oil in a large skillet over medium heat. Add the onion and carrot. Cover and cook until soft, about 7 minutes. Stir in the cooked lentils, corn, peas, soy sauce, thyme, and salt and pepper to taste. Stir in the prepared gravy. Remove from the heat and set aside. Preheat the oven to 350°F. Lightly oil a 2-quart baking dish (any shape) and set aside.
To make the potato topping, first cook the potatoes in a pot of boiling salted water until soft, about 15 minutes. Drain the potatoes well and return them to the pot. Add the almond milk and butter, if using, and season with salt to taste.
To assemble, spoon the filling mixture into the prepared baking dish. Spread a layer of the potatoes on top. Bake until the filling is hot and the top is golden, about 30 minutes.
Serves 4
GLUTEN-FREE OPTION
SOY-FREE OPTION
Classic Irish soda bread gets transformed into tasty scones. These are especially good served warm and best if eaten on the same day they are made. These scones are delicious on their own with a little dab of vegan butter or as an accompaniment to a hearty soup or stew.
1¼ cups plain unsweetened almond milk
1 tablespoon white vinegar
1 tablespoon grapeseed or other neutral oil
3 cups white or whole wheat flour
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon salt
½ cup raisins
Preheat the oven to 375°F. Combine the milk, vinegar, and oil in a bowl and set aside.
In a large bowl, combine the flour, baking soda, baking powder, and salt. Mix until blended. Stir in the raisins. Add enough of the milk mixture to make a stiff dough. Shape the dough into a ball, then flatten on a lightly floured work surface to make a large round disk about 1 inch thick. Use a floured knife to cut the dough into 8 wedges. Carefully transfer the wedges to a lightly oiled baking sheet. Bake until golden brown, 16 to 20 minutes, or when a toothpick inserted in the center comes out clean. Cool the loaf on a wire rack.
Makes 8 scones
SOY-FREE
LOW OIL
Winter Vegetables with Horseradish Sauce
Roasting winter vegetables adds a rich depth of flavor to them and brings out their natural sweetness. If you’re not a fan of a particular vegetable (or can’t find it), leave it out and add more of your favorites. The horseradish sauce adds a bold accent.
Horseradish Sauce
2⁄3 cup vegan sour cream
2 tablespoons vegan mayonnaise
2 to 3 tablespoons grated fresh horseradish or prepared horseradish (be sure it is vegan)
1½ teaspoons cider vinegar
1 teaspoon Dijon mustard
½ teaspoon salt
¼ teaspoon freshly ground black pepper
Vegetables
1 large red onion, cut into ½-inch dice
2 large carrots, cut into ½-inch slices
1 large parsnip, cut into ½-inch slices
1 turnip, small rutabaga, or celery root, peeled and cut into ½-inch dice
3 golden beets, trimmed and scrubbed or 1 large sweet potato, peeled and cut into 1-inch dice
1 small butternut squash, peeled, seeded, and cut into 1-inch dice
4 whole cloves garlic, crushed
2 tablespoons chopped fresh thyme
2 tablespoons olive oil
Salt and freshly ground black pepper
To make the sauce, combine the sour cream, mayonnaise, horseradish, vinegar, mustard, salt, and pepper in a medium bowl and stir together until smooth and creamy. Cover and refrigerate for 2 to 3 hours or overnight to allow flavors to meld.
To prepare the vegetables, preheat the oven to 425°F. Lightly oil a large shallow baking pan or line it with parchment paper or spray it with cooking spray. Combine the cut vegetables in a large bowl. Add the garlic, thyme, olive oil, and season with salt and pepper. Toss to combine and coat the vegetables. Spread the vegetables in a single layer in the prepared pan. Roast the vegetables for 45 to 50 minutes, stirring once halfway through, or until the vegetables are tender and beginning to turn golden brown.
Serve the vegetables hot with the sauce on the side.
Serves 4
GLUTEN-FREE
Colcannon is typically a pairing of creamy mashed potatoes and soft-cooked cabbage with leeks. Some versions use kale instead of the traditional cabbage. This version uses both—with the added feature of cauliflower replacing some of the potatoes. A few slices of crisp, chopped tempeh bacon make a good addition. Since leeks and kale can be sandy, be sure to wash them well before using and remove the tough stems from the kale. A soy-free vegan butter will make this a soy-free recipe.
1 pound Yukon Gold potatoes, peeled and diced
Salt
1 pound cauliflower florets
1 tablespoon olive oil
1 medium yellow onion, chopped
1 leek (white part only), rinsed and chopped
2 cloves garlic, minced
3 cups finely shredded kale
3 cups finely shredded green cabbage
¼ cup hot plain unsweetened almond milk
2 tablespoons vegan butter
Freshly ground black pepper
Place the potatoes in a saucepan with enough cold water to cover. Bring to a boil over high heat. Decrease the heat to a simmer, salt the water, cover, and cook for 5 minutes. Add the cauliflower and continue to simmer until tender, about 15 minutes longer.
While the potatoes and cauliflower are cooking, heat the oil in a large saucepan over medium heat. Add the onion, leek, and garlic and cook until softened, about 5 minutes. Add the kale and cabbage, season with salt and pepper, cover, and cook until tender, about 10 minutes.
When the potatoes and cauliflower are cooked, drain them and return to the pot. Add the almond milk, butter, and salt and pepper to taste. Mash well, then stir in the kale and cabbage mixture and serve hot.
Serves 6
GLUTEN-FREE
SOY-FREE OPTION
The national dish of Cornwall, England, the traditional Cornish pasty is a baked pastry filled with beef, diced potato, turnip, and onion, seasoned with salt and pepper. These savory pockets are the epitome of comfort food, with a delectable homey filling enclosed in pastry. This recipe makes four large pasties, a satisfying meal when served with a crisp green salad.
Pastry
1½ cups all-purpose flour
¼ teaspoon salt
½ cup vegan shortening
¼ cup cold water
Filling
1 tablespoon olive oil
1 yellow onion, minced
1 carrot, shredded
1 russet potato, shredded
3 cloves garlic, minced
3 portobello mushrooms, trimmed and finely chopped
1 tablespoon soy sauce
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon freshly ground black pepper
½ cup thawed frozen peas
To make the pastry, combine the flour and salt in a mixing bowl. Cut in the shortening. Add enough water to moisten the dry ingredients. Shape into a ball, then cover and set aside.
To make the filling, heat the oil in a large skillet over medium heat. Add the onion and cook until softened, 5 minutes. Add the carrot, potato, and garlic and cook, stirring for 4 minutes. Add the mushrooms, soy sauce, thyme, salt, and pepper, and cook 5 minutes to soften. Stir in the peas. Cook, stirring until the vegetables are tender and any liquid has evaporated, about 5 minutes. Remove from the heat and set aside to cool. Taste and adjust the seasonings, if needed.
To assemble, preheat the oven to 400°F. Lightly oil a baking sheet and set it aside.
Divide the dough into four pieces. Roll out each piece of the dough into a 5-inch circle on a lightly floured surface. Spoon the filling mixture onto the center of each dough circle. Fold the dough over the filling, sealing the edges tightly with the tines of a fork. Cut slits in the top of the pasties and arrange them on the prepared baking sheet. Bake until golden brown, 35 to 45 minutes.
Serves 4
In Britain, posset used to refer to a drink, but now it is a term for a dessert pudding. This version is made creamy with cashews and tofu or vegan cream cheese. It’s the perfect ending to a hearty meal.
1 cup raw cashews, soaked for 3 hours, then drained and blotted dry
1 cup firm silken tofu or vegan cream cheese, blotted dry
2⁄3 cup superfine sugar
1⁄3 cup freshly squeezed lemon juice (preferably from Meyer lemons)
2 teaspoons finely grated lemon zest
1 teaspoon vanilla extract
Mint sprigs, for garnish
Lemon zest, for garnish
Place the cashews in a dry food processor or high-speed blender and process until finely ground. Loosen the cashews from the processor or blender. Add the tofu, sugar, lemon juice, zest, and vanilla. Process for several minutes until completely smooth, scraping down the sides of the machine as needed. Transfer the pudding into dessert glasses, cover each with plastic wrap, and refrigerate for at least 1 hour to chill. Just before serving, garnish each posset with a sprig of mint and lemon zest.
Serves 4
GLUTEN-FREE
QUICK AND EASY
NO OIL
