- 2 cups plus 2 tablespoons (272 grams) all-purpose flour
- 1 teaspoon (6 grams) baking powder
- 1 1/2 teaspoons (6 grams) kosher salt
- 1/2 cup (102 grams) extra-virgin olive oil with a nice, mild flavor (avoid ones with a strong peppery flavor)
- 1/2 cup plus 2 tablespoons (180 grams) maple syrup
- 1 teaspoon blackstrap molasses
- 1 teaspoon vanilla extract
- 1/4 cup (24 grams) coconut sugar
- 1 3/4 cups (252 grams) dark chocolate chunks (note: use a vegan brand if you want to keep these fully vegan)
- 1 tablespoon flaky salt
- Heat the oven to 375F. Line two cookie sheets with parchment paper.
In a large bowl, whisk together all-purpose flour, baking powder, and kosher salt to combine and get rid of any flour lumps.
In a separate large bowl, whisk together olive oil, maple syrup, molasses, vanilla, and coconut sugar until fully combined and smooth—the mixture will look like slightly loose caramel. Add the dry ingredients and chocolate chunks, and use a wooden spoon or spatula to gently combine from the bottom and sides until there are no visible streaks of flour, but then stop. Over-mixing will make your cookies less tender. (Note: If you’d like to hydrate your flour as the original Ovenly recipe recommends, stick it in the fridge, covered, at this point for 12 to 24 hours. Or you can bake these right away.)
Grab a tablespoon or a scoop and divide the dough into heaping tablespoons, spaced out about 2-inches apart onto the baking sheets, with flat bottoms and domed tops; you should get between 24 and 26 portions. Sprinkle a little pinch of flaky salt over the top of each cookie.
Bake for about 13 minutes, until they’ve spread slightly (but they won’t spread much) and there are slight striations starting to form around the edges—they won’t look fully done, don’t worry! Take them out of the oven and let cool a few minutes before attempting to move; they’ll firm up as they rest.
1 1/2 cups Soy Curls™ dust and small crumbles
1 1/4 cup veggie broth
3 tablespoons soy sauce
1/4 teaspoon liquid smoke
2 garlic cloves, minced
2 celery stalks, finely chopped
1 medium yellow onion, finely chopped
10-oz. extra-firm tofu, drained
1 1/4 cups rolled oats
2 tablespoons stone ground mustard
2 tablespoons organic ketchup, plus more for topping
2 teaspoons dried parsley
1/2 teaspoon dried cracked rosemary
1/2 teaspoon dried thyme
1/2 teaspoon dried rubbed sage
1/4 teaspoon ground black pepper
In a large mixing bowl, soak curl dust and crumbles in veggie broth, soy sauce, and liquid smoke for 8 minutes.
In a skillet over medium heat, cook garlic, celery, and onion for 3 minutes, then add 1/4 cup water to prevent browning, cook another 3 minutes, until onion is translucent. OR sauté in olive oil, do not add water if you do this. Remove from heat. Preheat oven to 375ºF.
Once curls are rehydrated, crumble tofu over them; stir in oats, mustard, ketchup. Add spices and cooked veggies. With a clean hand, mash, squeeze and stir until well mixed. Spread meatloaf evenly into a silicone 8×4-inch loaf pan.
Bake 25 minutes. Remove from oven; drizzle top with as much ketchup as you like. Return to oven. Continue baking another 25 minutes. Allow cooling 15 minutes before cutting into it. This loaf is moist after baking. A night in the fridge firms it up perfectly. If you have the time, make it a day ahead. Slice it up and reheat it either in the microwave or toaster oven.
Cold leftover meatloaf is excellent! Hopefully, you will have leftovers to enjoy the next day.
Makes 6 servings
NOTE: I used 14 oz tofu that had been frozen
2 tablespoon olive or avocado oil
1 large onion chopped
1 tablespoon of garlic ginger paste
2 tablespoon tomato paste (mine comes in a tube)
1 teaspoon cumin ground
1 teaspoon curry powder
Baby book choy, chopped (I just happened to have it)
1 cup red lentils
4 1/2 cups veg stock (or water)
1/2 can of coconut milk
Sauté veg and spices in oil until fragrant.
Add the lentils and liquid .
Lock lid and set to high pressure for 15 minutes. Natural pressure release
- 1.5 cups de-shelled walnuts
- 1 tsp garlic powder
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1 Tb tamari (or soy sauce if not gf )
- 6 Taco shells
- 1 cup carrots, chopped
- 1 cup red cabbage, chopped
- 1/4-1/2 cup onion, chopped
- cilantro, choppped
lime cashew sour cream
- 1 Cup cashews soaked overnight (or soaked at least 10 mins in boiling water)
- 1/3 cup water (more if needed)
- 2 Tb lime juice
- 1 TB apple cider vinegar
- Pinch of salt
Add walnuts to a food processor and process until mixture is kind of “meaty”.
Put mixture in bowl and add seasonings and mix.
Add rest of the ingredients (up until tamari) and stir until incorporated
Fill taco shells with walnut mixture and top with toppings of choice.
To make the lime cashew sour cream put all the ingredients in a high-speed blender and blend until smooth. Add more water if needed to get a sour cream consistency.
Top tacos with sour cream and enjoy!
- 10 ounces young green jackfruit (1 20-ounce can), rinsed and drained
- 1/4 cup barbecue sauce
- 1/4 cup water
- 1 1/4 cups vital wheat gluten (150 grams)
- 3 tablespoons nutritional yeast
- 1 tablespoon smoked paprika
- 1 tablespoon onion powder
- 1 1/4 teaspoons garlic powder
- 1/2 teaspoon smoked salt
- 3/4 cup water
- 2 tablespoons soy sauce
- 3/4 cup barbecue sauce, approximately
- Heat a non-stick pan over medium-high heat. Add the rinsed jackfruit, 1/4 cup barbecue sauce, and 1/4 cup water. Lower heat, cover and simmer, stirring every few minutes and mashing jackfruit with a spatula or fork, until jackfruit is tender about 10 minutes. Remove cover and mash jackfruit, allowing water to evaporate. If any large or tough pieces of jackfruit remain, put them on a cutting board and chop with a knife. Allow the jackfruit to cool completely.
- Preheat oven to 375F. Oil a 8×8 or 9×9-inch Pyrex baking dish.
- Combine the vital wheat gluten and all the dry ingredients in a large mixing bowl and stir well. Add the water, soy sauce, and cooled jackfruit. Stir or knead well until all ingredients are evenly distributed and all wheat gluten is absorbed. If there is not enough moisture, add one or two tablespoons of water, no more.
- Spread the mixture evenly in the prepared baking pan. Bake for 30 minutes. Remove from oven. Use a knife to loosen the seitan along the edges of the pan. Spread barbecue sauce evenly over the top and flip over in the pan. (It’s easiest to do this if you divide the seitan in half first and flip one half at a time.) Coat the top with barbecue sauce and return to the oven. Bake for 15-20 more minutes, until ribs are firm and cooked in the middle but not hardening along the edges.
- Cut into 16 “ribs” and serve with additional barbecue sauce.
Make sure you buy young green jackfruit in water or brine, not sweetened jackfruit. You can find it in 20-ounce cans in Asian grocery stores for about $1.50 per can.
Brands of jackfruit vary. Some can contain pieces that are tougher than others and may require additional cooking time or even chopping with a knife. Of the brands I’ve tried, I have found Chaokoh to have the most tender jackfruit.
Calories, sugar, sodium, as well as other nutritional data will depend on the exact brand of barbecue sauce used.
- Preheat oven to 400 degrees F (200 degrees C).
- Heat 2 teaspoons olive oil in a large skillet over medium heat, and cook and stir the sausage until browned. Transfer the cooked sausage to a large baking dish. Pour 1/4 cup of olive oil into the skillet, and cook the potatoes, stirring occasionally, until browned, about 10 minutes. Place the potatoes into the baking dish, leaving some oil. Cook and stir the green and red peppers and onions in the hot skillet until they are beginning to soften, about 5 minutes. Add the vegetables to the baking dish. Pour wine and chicken stock over the vegetables and sausage, and sprinkle with Italian seasoning, salt, and pepper. Gently stir the sausage, potatoes, and vegetables together.
- Bake in the preheated oven until hot and bubbling, 20 to 25 minutes. Serve hot.
1 2-pound kabocha squash, peeled, seeds removed, cut into 1-inch wedges
2 delicata or dumpling squashes, seeds removed, cut into 1-inch wedges
2 tablespoons olive oil
Kosher salt, freshly ground pepper
2 Fresno chiles, thinly sliced
3/4 cup red wine vinegar
1/4 cup honey
2 tablespoons golden raisins, chopped
1 teaspoon crushed red pepper flakes
Preheat oven to 400°. Place kabocha and delicata squash on separate large rimmed baking sheets. Drizzle with oil; season with salt and pepper. Roast, tossing occasionally, until squashes are golden brown and tender, 30–35 minutes for kabocha and 20–25 minutes for delicata.
Meanwhile, bring chiles, vinegar, honey, raisins, red pepper flakes, and a pinch of salt to a boil in a small saucepan over medium heat. Reduce heat and simmer until syrupy, 8–10 minutes.
Brush half of warm agrodolce over warm squash. Transfer to a platter.
Just before serving, reheat remaining agrodolce, adding a splash of water if needed to loosen. Spoon over squash. Servings: 8
Do Ahead: Dish can be made 3 hours ahead. Store tightly wrapped at room temperature.
- 1 package white button mushrooms (10 oz) sliced
- 1 package baby portobello mushrooms (10 oz) sliced
- 10 stalks fresh thyme, leaves removed
- 1 cup organic vegetable broth
- 1 tbs. tapioca flour
- 1 cup almond or cashew milk (unsweetened)
- 1 dried bay leaf
- ½ tbs. liquid aminos (GF) (or soy sauce)
- ½ tsp. salt
- freshly ground pepper
- In a large saucepan, over medium heat, add the diced onions. Allow to sweat while slicing the mushrooms. About 5-7 minutes.
- Move onions to the sides of the saucepan and add mushrooms, allow to cook 5 minutes uncovered.
- Stir the onions and mushrooms together. Add fresh thyme and allow to continue to cook, at least 10 minutes.
- You will notice a substantial amount of water has come out of the mushrooms, and they are reduced in volume by half.
- Add the bay leaf, the salt and the liquid aminos to the mushrooms.
- Stir the 1 tbs. of tapioca starch into the organic broth. Add to mushrooms and stir. Add almond milk.
- Allow to cook for at least 15 minutes, stirring occasionally. Taste and add freshly ground black pepper to taste.
- This soup is amazing the next day as well and can easily be doubled.
- Add cashew cheese, Parmesan cheese or enjoy the soup just as it is
Feel free to use other greens besides kale, whatever you have on-hand.
- 1 large onion, chopped
- 4 cloves garlic, chopped
- 1 tablespoon ginger root, minced, or 1 tsp. powdered ginger
- 1 teaspoon cumin seeds
- 2 teaspoons garam masala (see below)
- 1 teaspoon coriander
- 1 teaspoon turmeric
- 1/4 teaspoon red pepper flakes
- 8 cups chopped kale, packed (1 10-ounce bunch, about 6 ounces after stems removed)
- 1/2 cup low-sodium vegetable broth
- 1 cup unsweetened soymilk or other non-dairy milk
- 1/4 cup raw cashews
- 2 tablespoons nutritional yeast, optional
- 2 tablespoons tomato paste
- 2 15-ounce cans chickpeas, drained and rinsed well
- salt to taste
- Heat a large, non-stick skillet over medium-high heat. Add onion and cook until softened and beginning to brown, 4-5 minutes, adding water by the tablespoon if needed to prevent sticking. Add the garlic, ginger, and cumin seeds and cook for 1 minute. Add the remaining spices and cook for another minute, stirring constantly to prevent burning.
- Reduce heat to medium. Stir in the kale and vegetable broth. Cover and cook until the kale is bright green and tender, about 5 minutes, stirring occasionally.
- While the kale is cooking, put the milk, cashews, nutritional yeast, and tomato paste in the blender and puree until smooth. When the kale is done, add it to the blender and blend until smooth.
- Transfer blended mixture back to the skillet and bring to a simmer. Check seasonings and add more to taste. Stir in chickpeas and continue simmering about 10 minutes. Add salt to taste and serve over basmati rice. Number of servings 6
Line a non insulated cookie sheet with parchment paper.
With a knife or kitchen shears carefully remove the leaves from the thick stems and tear into bite size pieces. Wash and thoroughly dry kale with a salad spinner. Drizzle kale with olive oil and sprinkle with seasoning salt.
Bake until the edges brown but are not burnt, 10 to 15 minutes.