Kind Lifer Diana submitted this yummy looking recipe from the Culinary Institute of America. It originally calls for fish sauce, but you can veganize it by using Mam Nem Chay - Vietnamese vegetarian fish sauce - instead. If you can’t find any at your local grocer, you can improvise with a mix of light soy sauce, a splash of pineapple juice, a bit of agave and a splash of chili sauce. I haven’t tried this, but I can’t wait to hear what you think!

Prep time: 15 minutes | Cook time: 30 minutes | Total time: 45 minutes | Servings: 4

Ingredients 

For Quinoa

• 2 cups of Cooked red quinoa, about 1.5 cups raw
• 2-3 slices of ginger
• 1 tablespoon of chopped cilantro
• 1 tablespoon of sliced scallions
• 1 tablespoon of torn mint leaves
• 1/4 cups of winter squash, diced into small pieces

For nuoccham sauce

• 3 tablespoons of vegan fish sauce
• 1/4 cups of lime juice
• 2 1/2 tablespoons of vegan brown sugar or 1 teaspoon agave nectar
• 1/2 Thai chili, paper thin sliced (use whole chili for some spice)
• 1 1/2 tablespoons of water

Instructions

1. Preheat oven to 350 degrees.
2. Toss squash with with a bit of olive oil and pinch of curry powder and roast until just done.
3. Meanwhile, bring 1 1/2 cups water to boil. Add a pinch of salt, ginger slices and quinoa, and cover. Simmer until done, about 15 min.
4. Make nuoc cham sauce by mixing fish sauce, lime juice, sugar, thai chili & water.
5. Toss quinoa, cooked squash, scallions, cilantro, and mint with nuoc cham sauce.
6. Serve chilled or at room temperature.

What's your favorite quinoa recipe? Share it in the comments below or upload it to your profile with a picture of the completed dish, and I'll feature it in the Kind Recipe Gallery.

Here is a nice-looking superhero recipe for any time of year! I got this from Bita Hunt, a macro chef/nutritionist in New York. I haven’t tested it yet, but it sounds super simple and yum!
 
Roasted Green Beans with Shallots
 
Ingredients

• 2 lbs. Green beans
• 1 Shallot, finely chopped
• 2 tbsp Olive oil
• Sea salt to taste

Steps

1. Preheat oven to 450F
2. Toss beans and shallots with oil
3. Arrange on foil lined baking sheet
4. Sprinkle with salt
5. Roast for 20-25 minutes, or until beans are blistered and tender. Serve immediately.

What’s your favorite way to eat green beans?

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New Year’s Day can be less of a holiday and more of a hangover day for a lot of people. So in honor of NYE recovery day, I’m sharing my Cure All Tea recipe from my book (p. 290).

Cure All Tea

Ingredients

• 1 kukicha tea bag (if you’re using loose-leaf tea, follow the package instructions)
• 1/4-1/2 umeboshi plum, pit removed and chopped very fine
• 3-5 drops shoyu

Steps

1. Steep the tea in 1 cup of boiling water
2. While the tea steeps, place the umeboshi plum into a teacup with the shoyu
3. Pour the hot tea over the umeboshi plum in the teacup and stir well
4. Drink hot
5. The umeboshi pit is also good to suck on if you want

Also, remember when you have a hangover, you might think you want a bunch of heavy junk the next day - but the cleaner you eat, the better you will feel quickly. Green juice, brown rice, or steamed greens like kale are great hangover foods. But in my ancient party days, I noticed a huge difference between a veggie burger and fries and cakes versus the clean food.

What are your favorite hangover cures?

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This recipe would make a great addition to your New Year's Day brunch. Enjoy!

Photo by Quarry Girl

A little while ago I blogged about how delicious M Café’s vegan benedict is. I had asked them to make it, then begged them to put it on their menu – and they did! When I posted about this dish earlier, people asked if M Café would share the recipe, and they were nice enough to offer it so you Kind Lifers can make it at home. It’s a little involved but sooo worth it! Thanks M Café!

I ate this almost every single week while pregnant. Before that, I just had it once in a while. But pregnancy turned it into a weekly affair!

M Café’s  Vegan Benedict

For 4 people

Ingredients

• 8 slices whole-grain sourdough bread (we use a French-style baguette)
• 16 slices Tempeh Bacon (recipe follows)
• 1/2 bunch green kale, blanched
• 1 recipe Scrambled Tofu (recipe follows)
• 12 thin slices of ripe tomato
• 1.5 cups Soy Hollandaise (recipe follows)
• Soy margarine, melted, for brushing
• Sea salt and fresh ground black pepper
• Fresh chives, minced, for garnish

Steps

1. Toast bread slices and brush tops liberally with melted soy margarine
2. Place two slices side-by-side on each of four warm breakfast plates
3. Lay four slices of tempeh bread over the toasted bread
4. Divide the kale evenly into four portions, and place each portion on top of the tempeh and bread, making a “bed” for the scrambled tofu
5. Spoon the scrambled tofu evenly on top of each Benedict
6. Lay three overlapping slices of tomato on top of the scrambled tofu 
7. Season the tomato slices with sea salt and black pepper, if desired
8. Spoon the soy hollaindaise sauce liberally over each Benedict
9. Garnish each plate with minced chives and serve immediately!

Tempeh Bacon

Ingredients

• 2 packs soy tempeh, cut lengthwise into ¼ inch slices
• 1 cup soy sauce
• 1 cup apple juice
• 3 tablespoons dark maple syrup
• ½ tsp natural liquid smoke (optional)
• 1/8 teaspoon sea salt
• oil for pan-frying

Steps

1. Place tempeh slices in shallow dish
2. Combine all remaining ingredients (except oil) and pour over tempeh. Let  marinate for at least 30 minutes before proceeding (can be done overnight)
3. Remove tempeh slices from marinade and pat dry with paper towels
4. Heat oil in skillet and pan-fry tempeh until brown and crisp on both sides
5. Keep warm until ready to use

Scrambled Tofu

Ingredients

• ¼ cup soy margarine
• 1 cup onion, minced
• ½ cup carrot, shredded
• 1 lb super-firm tofu (such as Wildwood brand), crumbled
• 1 tsp turmeric
• 2 tsp sea salt (or to taste)
• ½ tsp black pepper (or to taste)
• ¼ cup water
• 2 T green onions, sliced thin

Steps

1. Heat soy margarine in skillet over medium heat until melted
2. Add onion and sauté for 1 minute
3. Add carrot and sauté for another minute
4. Add crumbled tofu, turmeric, salt and pepper, and sauté for another minute
5. Raise heat to high, add water, bring to boil and cook until liquid is absorbed
6. Add sliced green onion and stir to incorporate, and adjust seasoning, if desired
7. Keep warm until ready to use

Soy Hollaindaise

Makes approximately 3.5 Cups

Ingredients

• 1 12 oz package silken tofu, drained
• 8 oz soy margarine
• 1 cup Vegenaise
• ¼ cup lemon juice
• 1 tsp turmeric
• 1 tsp sea salt
• ¼ tsp white pepper
• 1 T agar powder (not flakes)
• ½ tsp hot sauce (optional)

Steps

1. Melt soy margarine
2. Puree tofu, Vegenaise, lemon juice, turmeric, sea salt, white pepper and agar powder in blender
3. With blender running, drizzle in the melted soy margarine until mixture is emulsified Keep warm until ready to use. (Sauce will keep in refrigerator for a week - reheat very gently over a double-boiler)

If you live in LA, you can also get this tasty treat at M Café. What’s your favorite vegan breakfast?

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This pistachio-chocolate-cinnamon rugelach from The Discerning Brute looks like a yummy treat to serve with breakfast or on your holiday dessert table.

Ingredients

• 2 cups organic unbleached all-purpose flour
• 1 cup organic whole wheat pastry flour
• 1/4 cup coconut oil
• 2 cups organic cane sugar
• 1/4 cup prepared egg-replacer
• 4 tbsp vegan shortening (do not melt)
• 6 tbsp tofu-cream cheese
• 1 package of active dry yeast dissolved in 1/4 cup warm soy creamer
• 1/4 cup cinnamon
• 1/2 cup chopped organic walnuts
• 1/2 cup chopped organic pistachios
• 1 bag of vegan chocolate chips
• 4 tbsp earth balance vegan spread
• 1 tbsp vanilla
• pinch of salt                                                 

Instructions

1. Dissolve the envelope of dry active yeast in 1/4 cup of warmed soy creamer (vanilla or plain) and let it sit until it becomes frothy at top.
2. Meanwhile, using a mixer or a fork, cream together the coconut oil, 1 cup of the sugar, the egg-replacer mixture, chilled shortening, 4 tbsp of the tofu cream cheese, salt and the vanilla.
3. Add the frothy yeast & creamer and combine.
4. Slowly begin to add the combined flours (whole wheat and all purpose) until the dough balls up in the mixer, or it has the texture of tough play-dough against the fork (should be about 2 cups). Set the remaining flour aside for dusting.
5. Once your dough is in a ball, cover with a damp cloth and set in a warm place to rise for 40 minutes, then move into the fridge to cool for at least 2-3 hours or overnight.
6. Once the dough has risen and then cooled, separate it into 4 equal parts.
7. On a generously flour, sugar, and cinnamon-dusted surface ( I used wax paper sheets on my dining table) roll out 1 of the 4 dough parts into a circle the size of a small pizza. It should be about 1/4 inch thick.
8. Over medium heat, in a small saucepan, melt the Earth Balance, then add 1 cup of sugar and 4 tbsp of cinnamon and 2 tbsp of tofu cream cheese. Stir until smooth
9. Evenly spread 1/4 of this cinnamon mixture onto the rolled-out dough.
10. Sprinkle 1/4 of the pistachio & chopped walnuts, and a handful of vegan dark chocolate chips, and lightly press into the dough.
11. Cut pizza-style into 16 equal pieces with a butcher knife.
12. Roll into small crescent-roll shapes.
13. Place on a greased baking sheet, and bake at 350 for about 15 – 20 minutes, or until golden. Sprinkle some of the chopped nuts and extra cinnamon & sugar on top if desired.
14. Repeat steps 7, & 9-13 with the remaining 3 parts of dough.

What’s your favorite holiday breakfast food?

Photo Credit: The Discerning Brute

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I love fresh apricots! This looks good...and as with knishes, I'm not sure I've ever had kugel. Again, how is this possible?!

Ingredients

For pudding

• 1 cup soymilk
• 2 tablespoons fresh lemon juice
• 8 ounces fettuccini, broken in half
• 3 12.3-ounce packages silken tofu (not lite)
• 1/4 cup vegan cream cheese
• 1 cup sugar
• 2 tablespoons vegan margarine
• 1 tablespoon egg replacer
• 1 tablespoon vanilla

For topping

• 1 16-ounce can unsweetened pie cherries
• 1 cup sliced dried apricots
• 3/4 cup sugar
• 1/4 teaspoon almond extract
• 1 tablespoon cornstarch
• 1 tablespoon cold water

Instructions

1. Preheat oven to 350 degrees. In a small bowl, add lemon juice to soymilk and set aside. Cook noodles according to package directions. Rinse thoroughly with cold water, and set aside, rinsing from time to time, until ready to assemble.
2. In food processor, place tofu and blend until smooth. Add cream cheese and sugar and process.
3. Add remaining pudding ingredients and blend until smooth.
4. Pour tofu mixture into 9 x 13-inch glass baking pan, add cooked noodles, and mix thoroughly.
5. Cover with foil and bake for 30 minutes.
6. In a medium saucepan over medium heat, place cherries and apricots.
7. Add sugar and almond extract and bring to a low boil, stirring occasionally.
8. In a small bowl, blend cornstarch with water and add to cherry mixture.
9. Lower heat and simmer for 10 minutes.
10. Uncover pudding and spread topping evenly over it.
11. Return to oven and bake uncovered for an additional 15 minutes.
12. Serve warm or cold. Cover and refrigerate leftovers.

What traditional dishes have you successfully veganized?

Photo Credit: VegNews

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These jelly donut cupcakes from VegNews look like they’d make a great holiday breakfast, snack, dessert, or all three! Let me know how they turn out if you try them.

Ingredients

• 1 cup soymilk
• 1 teaspoon apple cider vinegar
• 2 tablespoons cornstarch
• 1 1/2 cups flour
• 3/4 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon salt
• 1/3 cup canola oil
• 3/4 cup plus 2 tablespoons sugar
• 2 teaspoons vanilla
• 1/3 cup raspberry, strawberry or grape jam
• 2 tablespoons powdered sugar

Instructions

1. Preheat oven to 350 degrees and line a cupcake tin with paper liners. In a mixing cup, combine the soymilk, vinegar, and cornstarch and set aside.
2. In a large mixing bowl, sift together flour, baking powder, baking soda, nutmeg, and salt. Create a well in the center of the flour for the wet ingredients.
3. Mix the soymilk mixture with a fork to dissolve the cornstarch and pour into the flour mixture. Add the oil, sugar, and vanilla, and mix well.
4. Fill the liners with batter about full. Place a heaping spoonful of jam into the center of each cupcake, being careful not to overfill. The jam will sink into the bottom of the cupcake during baking.
5. Bake cupcakes for 21 to 23 minutes. Cool completely on a wire rack, and then set uncovered overnight in a cool and dry place. This will make the tops slightly crispy, like a donut crust. Using a sifter, sprinkle with powdered sugar and serve.

What’s your favorite holiday cupcake?

Photo Credit: Flickr

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Care2 recently posted a roundup of yum-looking holiday pies - any of the veg pies they included could be great for your holiday dinner! Pictures and links to recipes below:

Chocolate Hazelnut Tart

Pumpkin Cheesecake with Hemp

Raw Pumpkin Pie

Chocolate Cream Pie


Rustic Apple Pie with Apricots and Figs

Pumpkin Streusel

What kind of dessert are you serving this year?

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How am I Jewish but have no idea what a knish is? I've heard of it, but I have no real experience with it...so you'll have to let me know how you like this recipe!

Ingredients

• 3 russet potatoes, peeled and chopped, or 12 small potatoes, scrubbed and quartered
• 1 large onion, peeled and chopped
• 2 cups water or vegetable broth
• 1/4 cup plain soymilk
• 2 tablespoons olive oil
• 4 whole wheat tortillas
• Dijon mustard

Instructions

1. Preheat oven to 350 degrees.
2. Boil potatoes and onions in the water or stock until potatoes are soft, about 10 minutes.
3. Remove potatoes and onions from the water with a slotted spoon, reserving the cooking water. Add the soymilk, olive oil, salt, and pepper, and mash with a fork or potato masher until sticky. If you need more liquid, add the potato cooking water, one teaspoon at a time. The end result should be a lumpy mixture.
4. Lay tortillas flat and spread mustard onto each one. Drop about two tablespoons of the potato mixture in the middle of the tortilla and spread in a line from left to right. Fold like a burrito, using potatoes to seal it shut.
5. Place knishes with the folded side down on a baking sheet. Spread a little more mustard on the top of each knish.
6. Bake for about 10 to 15 minutes, or until the tortilla is firm but not crisp.
7. Let cool before eating.

Make sure to let me know how you liked these in the comments below! What kind of finger food do you love to serve during the holidays?

Photo Credit: Food.com

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