Recipes

Posts that contain a recipe.

Oil-Free Pesto

karenwpullen Basics, Recipes, Salads, Sauces and dressings , , ,

Most pesto sauces are made with oil and parmesan cheese. But they are not essential, like basil is. In this recipe, the oil is replaced by walnuts, aquafaba, and nutritional yeast.

Prep Time10 minutes
Print Recipe

Pesto

Course: Sauces and dressings
Cuisine: Italian, Vegan

Equipment

  • food processor

Ingredients

  • 3 cups fresh basil
  • 2 cups fresh spinach
  • 1/4 cup walnuts
  • 1 cloves garlic
  • 1/3 cup nutritional yeast
  • 1/4 cup aquafaba
  • 2 tablespoons lemon juice

Instructions

  • Toast the walnuts until golden. I use a toaster oven but you can also do this in a skillet.
  • Put all the ingredients in a food processor and process until mostly smooth.

Notes

I like to make a big batch, apportion the pesto into a mini-muffin pan, and freeze. Then I put the all portions together into a ziploc bag. It’s easy to take out one at a time, to add to soup or pasta.
If you keep a portion of pesto in the refrigerator, a squirt of lemon juice on the top will keep it bright green.
Spinach isn’t necessary and can be replaced by more basil. The ratio of spinach to basil should be no more than 2:3 or the pesto will lose its flavor. 

Corn Chowder

karenwpullen Recipes, Soups and Stews , , ,

This is a delicious cold soup that’s slightly sweet and unexpected. I served it as a canape in the party that marked the end of my plant-based Rouxbe culinary course, in shooter glasses with a little piece of cornbread on top.

Prep Time10 minutes
Cook Time20 minutes
Print Recipe

Corn Chowder

Delicious, especially when corn is fresh.
Course: Soup
Cuisine: Vegan

Equipment

  • blender

Ingredients

  • 3 ears corn
  • 1 onion yellow
  • 1 bell pepper red
  • 3/4 pound small potatoes
  • 2 1/2 cups vegetable broth
  • 2 1/2 cups soy milk
  • 1 tablespoon chives minced
  • salt and pepper

Instructions

  • Cut the corn off the cob.
  • Dice the onion, bell pepper, and potatoes.
  • In a soup pot, sauté the onion over low heat until it's soft.
  • Add the remaining ingredients and simmer until the potatoes are tender, about 20 minutes.
  • Puree in a blender, in batches no more than half full.
  • Add salt and pepper to taste, and the minced chives. Refrigerate.

Endive Boats with Fennel-Apple Filling

karenwpullen Recipes, Side Dishes, Snacks, Dips, and Smoothies , , , ,

I made these for my “shindig” — the canape party that marked the end of my plant-based culinary course with Rouxbe. I love them because they are

  • fresh
  • crisp
  • quick to make
  • pretty
  • different
  • yummy
  • fun to eat
Print Recipe

Endive Boats with Fennel-Apple Filling

Course: Appetizer, Side Dish
Cuisine: Vegan

Ingredients

  • 3 Belgian endive
  • 1 fennel bulb
  • 1 large apple
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini
  • 1 clove garlic
  • 1 tsp Dijon mustard
  • 1/3 cup silken tofu
  • 1 pinch each, salt and pepper

Instructions

  • Put the lemon juice, garlic, tahini, and mustard into a food processor or blender. Blend until well incorporated.
  • Add the silken tofu and blend briefly. Add salt and pepper to taste.
  • Chop the fennel bulb and the apple into small dice. Pour the dressing over them.
  • Peel the leaves of the endive apart.  Place a spoonful of the salad in each. 
  • If not serving immediately, refrigerate.