Recipes

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Plant-Based Palak Paneer

karenwpullen Main Dishes, Recipes, Soups and Stews , , , ,

Palak paneer is a north Indian dish of creamed spinach (palak) and, traditionally, cubes of cottage cheese (paneer). I replace the cream with cashews, and the cottage cheese cubes with tofu. The ingredients are simple: a curry of the spinach puree, tomato, onion, ginger and garlic.

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Palak Paneer, Plant-Based No-Oil

Course: Main Course, Side Dish
Cuisine: Indian, Vegan

Equipment

  • blender

Ingredients

  • 1 bunch fresh spinach about 4 cups, washed, stems trimmed, chopped
  • 16 ounces extra firm tofu pressed
  • 2 teaspoons curry powder
  • 2 teaspoons nutritional yeast
  • 1 onion chopped
  • 4 cloves garlic minced
  • 1 teaspoon ground cumin
  • 1 teaspoon dried ginger
  • 1/4 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chili powder
  • 1 15-oz can diced tomatoes
  • 1/2 cup raw cashews softened by soaking 1 hour in hot water
  • 1/2 teaspoon salt

Instructions

  • Cut the tofu into cubes and place in a bowl. Sprinkle with the nutritional yeast and curry powder.
  • Bake the tofu cubes at 400° for 15 minutes.
  • Blanch the spinach by dropping it into boiling water for 2 minutes. Take it out and put it in a bowl of ice water (this helps keep it green). Remove and drain off the water.
  • Sauté the onion, garlic, and spices in a small pan for a few minutes until the onion is soft.
  • Drain the cashews.
  • Place the onion mixture, spinach, cashews, tomatoes, water, and salt into a blender. Blend until smooth. Pour into a serving bowl.
  • Add most of the tofu cubes to the paneer; save a few to garnish on top.

Notes

Chopped roasted cashews make a nice garnish, or a swizzle of plant-based plain yogurt. Serve with rice or naan, maybe some mango chutney and plant-based raita.

Mac & Cheez

karenwpullen Main Dishes, Recipes, Side Dishes , , , ,

Whether it’s a kid’s favorite, holiday side dish, or dinner time staple, macaroni and cheese is on most family dinner tables at one time or another. Here’s a delicious plant-based version.

Prep Time10 minutes
Cook Time10 minutes
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Mac & Cheez

Course: Main Course, Side Dish
Servings: 8 servings

Equipment

  • blender

Ingredients

  • 2 cups potatoes peeled and diced
  • 1 cup carrots diced
  • 1/2 cup onion chopped
  • 2 cups veggie broth can use the broth from cooking the vegetables
  • 1 cup cashews
  • 1/2 cup nutritional yeast
  • 1 teaspoon sea salt
  • 2 tablespoons lemon juice
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dry mustard powder
  • 1/2 teaspoon paprika
  • 1/4 teaspoon cayenne
  • 16 ounces pasta elbow, rotini, penne, farfalle
  • 1 bell pepper red
  • 2 green onions chopped
  • 1/4 cup vegan parmesan

Instructions

  • Cook the pasta in a large pot of boiling salted water, per package directions. Drain, rinse, and put back into the pot.
  • Add the potatoes, carrots, and onions to a pan of boiling water. Cook 6-8 minutes until soft. Drain, reserving 2 cups of the cooking water.
  • Add the cooked vegetables, the cooking water, the cashews, yeast, and seasonings to a blender, and blend until creamy and smooth. This is the cheez sauce. Pour over the pasta.
  • Sauté the bell pepper and green onion for a few minutes. Mix into the pasta & sauce.
  • Transfer the mac & cheez to a serving bowl and top with vegan parm.

Notes

I usually make this full cheez recipe and use half of it with 8 ounces of pasta; I freeze the other half of the recipe.
Also, when I sauté the red bell pepper, I will add other vegetables like broccoli florets or chopped zucchini.

Rice Pilaf with Asparagus

karenwpullen Main Dishes, Recipes, Side Dishes, Soups and Stews , , ,

I love rice pilaf. It’s the combo of rice AND orzo, those rice-size bits of pasta, enhanced with asparagus cooked just right–not hard, not soft. This is a pretty dish, too. Save some asparagus tips to garnish the top of each serving.

asparagus pilaf
Prep Time15 minutes
50 minutes
Print Recipe

Rice Pilaf with Asparagus and Pine Nuts

Course: Main Course, Side Dish
Cuisine: Vegan
Servings: 4

Ingredients

  • 1 1/2 cups brown rice cooked in vegetable stock (1/2 cup dry)
  • 1 1/2 cups orzo pasta cooked (1/2 cup dry)
  • 1 onion chopped
  • 2 cloves garlic minced
  • 1 bunch asparagus trimmed
  • 2 tablespoons lemon juice
  • 1/4 teaspoon turmeric
  • 1/2 teaspoon basil dried
  • 1/4 cup pine nuts toasted
  • 1/4 cup fresh basil leaves

Instructions

  • Cook the rice and orzo separately, per package directions.
  • Sauté the onion until soft. Add the garlic and sauté for 1 more minute.
  • Cut the asparagus into 1/2-inch pieces at an angle. Add to the pan.
  • Add the lemon juice, turmeric, and basil, and turn the heat down low. Let the asparagus steam for 3 minutes.
  • Toast the pine nuts. Watch them – they burn easily!
  • Mix the rice, orzo, and asparagus into a serving dish. Sprinkle with chopped fresh basil and pine nuts.