Tags Vegan

Corn Chowder

Corn Chowder

Dietary Vegan
Meal type Appetizer, Lunch, Side Dish, Soup, Starter
By author Chef Marianne Marrone

Ingredients

  • 2lb frozen or fresh sweet corn kernels (note: it’s important that the kernels be large and sweet)
  • 4 ribs celery, small dice
  • 2 yellow onions, small dice
  • 2 red bell peppers, small dice
  • 2 Yukon potatoes, small dice
  • 1 bunch scallions, white and green sliced thin
  • 2 tablespoons Nutritional yeast
  • 1 cup semolina flour
  • 2 quarts veggie stock, heat and set aside
  • Add water to adjust texture to your preference.
  • 2 tablespoons fresh dill, chopped fine

Note

This chowder is so hearty you won’t even notice it’s vegan.

Directions

Sweat onions over low heat until the onions are translucent.
Add the celery and the potato. Sweat together over low heat until the celery is soft, about 15 minutes. Add the sweet corn, scallion, and red bell peppers, cover and simmer low until the corn and all the veggies are soft, about another 20 minutes.
Remove pot from the heat. Sprinkle the nutritional yeast over the corn mixture and fold in to incorporate. Make sure you do not smash the potatoes.
Add semolina flour, sprinkling evenly 1/3 of a cup at a time. Fold in the flour so that the vegetables are coated. Let the flour soak up all the braising liquid from the vegetables.
Slowly add the stock and stir gently but constantly so that the flour does not clump.
When the stock has been completely added, simmer low until the soup thickens (About 10 minutes or until the flour is soft). Stir more frequently as it heats after you add the flour because it is more likely to stick.
Let the soup rest off the heat for 5 minutes before serving to allow the flour to bloom again. This last step will make the texture more velvety.

Serve with croutons toasted in olive oil.

Hints.
The more slowly you sweat the onions and the celery the better the flavor.
Add a little salt with every step.
If you are making a homemade stock you can put corn cobs in the stock for extra corn flavor.
You can also reserve a quarter of the cooked corn and puree it to add to the soup for a creamier texture.
If there are leftovers, you will need to adjust the texture again when you reheat the soup. Add some stock or water, adding the liquid slowly so that your soup doesn’t get too runny. This should be done on a stove top on low heat.

Corn Chowder

Corn Chowder

Dietary Vegan
Meal type Appetizer, Lunch, Side Dish, Soup, Starter
By author Chef Marianne Marrone

Ingredients

  • 2lb frozen or fresh sweet corn kernels (note: it’s important that the kernels be large and sweet)
  • 4 ribs celery, small dice
  • 2 yellow onions, small dice
  • 2 red bell peppers, small dice
  • 2 Yukon potatoes, small dice
  • 1 bunch scallions, white and green sliced thin
  • 2 tablespoons Nutritional yeast
  • 1 cup semolina flour
  • 2 quarts veggie stock, heat and set aside
  • Add water to adjust texture to your preference.
  • 2 tablespoons fresh dill, chopped fine

Note

This chowder is so hearty you won’t even notice it’s vegan.

Directions

Sweat onions over low heat until the onions are translucent.
Add the celery and the potato. Sweat together over low heat until the celery is soft, about 15 minutes. Add the sweet corn, scallion, and red bell peppers, cover and simmer low until the corn and all the veggies are soft, about another 20 minutes.
Remove pot from the heat. Sprinkle the nutritional yeast over the corn mixture and fold in to incorporate. Make sure you do not smash the potatoes.
Add semolina flour, sprinkling evenly 1/3 of a cup at a time. Fold in the flour so that the vegetables are coated. Let the flour soak up all the braising liquid from the vegetables.
Slowly add the stock and stir gently but constantly so that the flour does not clump.
When the stock has been completely added, simmer low until the soup thickens (About 10 minutes or until the flour is soft). Stir more frequently as it heats after you add the flour because it is more likely to stick.
Let the soup rest off the heat for 5 minutes before serving to allow the flour to bloom again. This last step will make the texture more velvety.

Serve with croutons toasted in olive oil.

Hints.
The more slowly you sweat the onions and the celery the better the flavor.
Add a little salt with every step.
If you are making a homemade stock you can put corn cobs in the stock for extra corn flavor.
You can also reserve a quarter of the cooked corn and puree it to add to the soup for a creamier texture.
If there are leftovers, you will need to adjust the texture again when you reheat the soup. Add some stock or water, adding the liquid slowly so that your soup doesn’t get too runny. This should be done on a stove top on low heat.

Chocolate Orange Mousse Pie

Chocolate Orange Mousse Pie

Dietary Vegan
Meal type Dessert
By author Sarah Connell

Ingredients

  • 1 package silken tofu (12 ounce)
  • 1/2 cup coconut milk
  • 12oz vegan semi sweet chocolate chips
  • 1 prepared chocolate graham cracker crust (9 inch)
  • Sliced toasted almonds and grated orange peel (garnish)

Optional

  • 2 tablespoons orange liqueur

Directions

Blend tofu, coconut milk and orange liqueur in a food processor until just smooth. In a double boiler, melt the chocolate chips. Cool slightly, then pour into food processor and blend with tofu mixture until creamy. Pour mixture into chocolate graham cracker crust. Chill in the refrigerator for at least two hours. Garnish with toasted almonds and orange peel before serving.

(Makes one 9 inch pie)

Chocolate Orange Mousse Pie

Chocolate Orange Mousse Pie

Dietary Gluten Free, Vegan
Meal type Entrée, Main Dish
By author Ellen Allard

Ingredients

  • 2 cups romaine lettuce (shredded)
  • 1/4 cup cotija cheese (grated)
  • 1 tomato (diced)
  • Juice
  • Zest 1 lime

Vegan Smoky Mac & Cheeze with Caramelized Onion & Sundried Tomato

  • 3 cups water (plus extra as desired)
  • 2 cups raw cashews
  • Juice of 2 lemons
  • 3⁄4 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 tablespoon sea salt (OR— 1 ½ tsp sea salt & 1½ tsp smoked salt)
  • 1 clove clove
  • 1 tablespoon Dijon mustard
  • 1 jar roasted red peppers
  • ½ cup nutritional yeast
  • ¼ teaspoon ground nutmeg
  • 3 tablespoons diced sundried tomato (without oil)

Vegan Smoky Mac & Cheeze with Caramelized Onion & Sundried Tomato (Optional)

  • ½ tablespoon white wine

Caramelized Onions

  • 1 Medium onion
  • 1 tablespoon extra virgin olive oil

Optional Bread Crumb Topping

  • 3 pieces gluten free bread
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried parsley
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon sea salt
  • teaspoon extra virgin olive oil

Directions

Vegan Smoky Mac & Cheeze with Caramelized Onion & Sundried Tomato
Pour all ingredients into blender jar (add white wine if desired) and mix until liquefied. Pour mixture into saucepan, add caramelized onions and sundried tomatoes and heat on medium low for 20 min. For thinner cheese sauce, add more water to saucepan.

Pour over gluten-free noodles and serve. Add optional bread crumb topping (see below).
Caramelized Onions
Heat the olive oil in a sauté pan. Add the chopped onion and sauté on medium low until caramelized. Be careful not to let the onions burn; lower the heat as needed. Set aside until ready to add to cheeze sauce.
Blend all ingredients in food processor. Toast in a pan on medium heat until crumbs begin to get crispy. Sprinkle a small handful of toasted bread crumbs on top of each serving of Vegan Smoky Mac & Cheeze.

Spicy Sage, Lentil, Potato Stew

Chocolate Orange Mousse Pie

Dietary Gluten Free, Vegan
Meal type Entrée, Main Dish
By author Ellen Allard

Ingredients

  • 2 cups romaine lettuce (shredded)
  • 1/4 cup cotija cheese (grated)
  • 1 tomato (diced)
  • Juice
  • Zest 1 lime

Vegan Smoky Mac & Cheeze with Caramelized Onion & Sundried Tomato

  • 3 cups water (plus extra as desired)
  • 2 cups raw cashews
  • Juice of 2 lemons
  • 3⁄4 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 tablespoon sea salt (OR— 1 ½ tsp sea salt & 1½ tsp smoked salt)
  • 1 clove clove
  • 1 tablespoon Dijon mustard
  • 1 jar roasted red peppers
  • ½ cup nutritional yeast
  • ¼ teaspoon ground nutmeg
  • 3 tablespoons diced sundried tomato (without oil)

Vegan Smoky Mac & Cheeze with Caramelized Onion & Sundried Tomato (Optional)

  • ½ tablespoon white wine

Caramelized Onions

  • 1 Medium onion
  • 1 tablespoon extra virgin olive oil

Optional Bread Crumb Topping

  • 3 pieces gluten free bread
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried parsley
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon sea salt
  • teaspoon extra virgin olive oil

Directions

Vegan Smoky Mac & Cheeze with Caramelized Onion & Sundried Tomato
Pour all ingredients into blender jar (add white wine if desired) and mix until liquefied. Pour mixture into saucepan, add caramelized onions and sundried tomatoes and heat on medium low for 20 min. For thinner cheese sauce, add more water to saucepan.

Pour over gluten-free noodles and serve. Add optional bread crumb topping (see below).
Caramelized Onions
Heat the olive oil in a sauté pan. Add the chopped onion and sauté on medium low until caramelized. Be careful not to let the onions burn; lower the heat as needed. Set aside until ready to add to cheeze sauce.
Blend all ingredients in food processor. Toast in a pan on medium heat until crumbs begin to get crispy. Sprinkle a small handful of toasted bread crumbs on top of each serving of Vegan Smoky Mac & Cheeze.

Vegan Shepherd’s Pie

Vegan Shepherd’s Pie

Dietary Vegan, Vegetarian
Meal type Entrée, Main Dish
By author Jeff Cutler

Ingredients

Vegan Shepherd’s Pie:

  • 10 sweet potatoes
  • 2 zucchini
  • 2 summer squash
  • 1 red bell pepper
  • 2 soy sausage
  • 1lb spinach
  • 4 Spanish onions
  • 1lb fresh corn kernel roasted
  • ½ cup green fresh herbs chopped
  • 5 golden Yukon potatoes
  • 2 tablespoons red chili flakes
  • 3 tablespoons fennel seeds
  • 1 can coconut milk
  • 8oz soy margarine
  • Salt and pepper to taste

Cashew Cream Sauce

  • 4 cups cashew nuts soaked in water
  • 3 tablespoons nutritional yeast
  • 2 tablespoons soy gluten-free tamari
  • 32fl oz soy milk
  • 2 tablespoons paprika
  • Salt and pepper to taste

Directions

Vegan Shepherd’s Pie:
Rinse the sweet potatoes in cold water, peel the skin, and cut them into big dices. Soak in the water, totally immersed. Repeat for golden Yukon potatoes.

Bring them to boil in two different containers.

While the potatoes are boiling, peel the onions, slice them thinly, and sauté in pan until brown in color.

Mince the soy sausage—by hand or machine—and then sauté with the onions.

Add the fennel seeds and chili flakes. Set aside.

Dice the zucchini, summer squash, spinach, and pepper, and sauté in a different pan.

Once the potatoes are boiled fully, drain in two different colanders. Mash them separately while adding coconut milk and soy margarine.

Take a half hotel pan, spray with pan coating so the food doesn’t stick, and layer all the ingredients with mashed potatoes on top.

Cover with silver foil and bake in the oven for 20 minutes at 350 degrees. Garnish with golden fried onions or fried sage leaf and serve with cashew cream sauce.
Cashew Cream Sauce
Drain the cashew from the water and transfer to a blender with the soy milk and other ingredients. Once blended, pour into a saucepan and warm on a low flame.

Buffalo Broccoli Bites

Buffalo Broccoli Bites

Dietary Vegan
Meal type Appetizer, Side Dish, Snack
By author Bradley Schwarzenbach

Ingredients

  • 3-4 Large crowns of broccolli
  • 1 teaspoon fresh garlic
  • 1 teaspoon fresh ginger
  • 1 heaped tablespoon timari
  • 1 cup coconut milk
  • 3 cups Frank’s hot sauce
  • 3/4 cups coconut oil
  • 8oz tahini
  • 2 tablespoons nutritional yeast
  • 1 lemon
  • 1 bunch fresh dill
  • 1 teaspoon sugar
  • 3 cups water
  • salt
  • pepper

Directions

Separate/chop the broccoli into florets. Roughly chop dill, set aside.
Heat large skillet with cooking oil. Add broccoli, ginger, garlic, and timari. Cover for 3-5 minutes to help steam the broccoli and keep things from sticking. Stir occasionally on medium heat.

Combine the coconut milk, hot sauce, and coconut oil in blender. Set aside. Combine tahini, nutritional yeast, juice of lemon, dill, water and 2 tsp. salt, 1 tsp. pepper in a mixing bowl. Whisk until smooth. Set aside.
Transfer Broccoli into large bowl. Toss with buffalo sauce, transfer to serving bowl. Serve immediately with tahini dipping sauce on side.

Organic Lemon Gingertini

Chocolate Orange Mousse Pie

Dietary Gluten Free, Vegan
Meal type Entrée, Main Dish
By author Ellen Allard

Ingredients

  • 2 cups romaine lettuce (shredded)
  • 1/4 cup cotija cheese (grated)
  • 1 tomato (diced)
  • Juice
  • Zest 1 lime

Vegan Smoky Mac & Cheeze with Caramelized Onion & Sundried Tomato

  • 3 cups water (plus extra as desired)
  • 2 cups raw cashews
  • Juice of 2 lemons
  • 3⁄4 teaspoons smoked paprika
  • 1 teaspoon onion powder
  • 1 tablespoon sea salt (OR— 1 ½ tsp sea salt & 1½ tsp smoked salt)
  • 1 clove clove
  • 1 tablespoon Dijon mustard
  • 1 jar roasted red peppers
  • ½ cup nutritional yeast
  • ¼ teaspoon ground nutmeg
  • 3 tablespoons diced sundried tomato (without oil)

Vegan Smoky Mac & Cheeze with Caramelized Onion & Sundried Tomato (Optional)

  • ½ tablespoon white wine

Caramelized Onions

  • 1 Medium onion
  • 1 tablespoon extra virgin olive oil

Optional Bread Crumb Topping

  • 3 pieces gluten free bread
  • ¼ teaspoon dried basil
  • ¼ teaspoon dried oregano
  • ¼ teaspoon dried parsley
  • ¼ teaspoon dried marjoram
  • ¼ teaspoon sea salt
  • teaspoon extra virgin olive oil

Directions

Vegan Smoky Mac & Cheeze with Caramelized Onion & Sundried Tomato
Pour all ingredients into blender jar (add white wine if desired) and mix until liquefied. Pour mixture into saucepan, add caramelized onions and sundried tomatoes and heat on medium low for 20 min. For thinner cheese sauce, add more water to saucepan.

Pour over gluten-free noodles and serve. Add optional bread crumb topping (see below).
Caramelized Onions
Heat the olive oil in a sauté pan. Add the chopped onion and sauté on medium low until caramelized. Be careful not to let the onions burn; lower the heat as needed. Set aside until ready to add to cheeze sauce.
Blend all ingredients in food processor. Toast in a pan on medium heat until crumbs begin to get crispy. Sprinkle a small handful of toasted bread crumbs on top of each serving of Vegan Smoky Mac & Cheeze.

Roasted Broccoli

Roasted Broccoli

Dietary Gluten Free, Vegan, Vegetarian
Meal type Side Dish
By author Ellen Allard

Ingredients

  • 1 head broccoli
  • extra virgin olive oi
  • sea salt
  • freshly ground pepper
  • 1 cup cornmeal
  • 1 cup gluten free flour mix
  • ½ teaspoon xanthan gum (only use if gluten-free flour mix doesn’t contain xanthan gum)
  • ¼ cup coconut sugar
  • 1 tablespoon + ½ tsp baking powder
  • ¼ teaspoon sea salt
  • 2 tablespoons diced jalapeno peppers
  • ¼ cup grapeseed oil
  • 1 cup almond milk (remove 1 tbsp)
  • 1 Large egg
  • ¼ teaspoon vanilla extract
  • 6 drops liquid stevia
  • 1/3 cup daiya (cheddar) cheese

Directions

Preheat oven to 350˚. Peel stems and cut off woody ends of broccoli. Place on baking pan and drizzle with extra virgin olive oil. Add salt and pepper. Use hands to massage oil and salt & pepper into broccoli. Roast 10 – 15 minutes or until done.

Jalapeno Gluten Free Corn Muffins

Roasted Broccoli

Dietary Gluten Free, Vegan, Vegetarian
Meal type Side Dish
By author Ellen Allard

Ingredients

  • 1 head broccoli
  • extra virgin olive oi
  • sea salt
  • freshly ground pepper
  • 1 cup cornmeal
  • 1 cup gluten free flour mix
  • ½ teaspoon xanthan gum (only use if gluten-free flour mix doesn’t contain xanthan gum)
  • ¼ cup coconut sugar
  • 1 tablespoon + ½ tsp baking powder
  • ¼ teaspoon sea salt
  • 2 tablespoons diced jalapeno peppers
  • ¼ cup grapeseed oil
  • 1 cup almond milk (remove 1 tbsp)
  • 1 Large egg
  • ¼ teaspoon vanilla extract
  • 6 drops liquid stevia
  • 1/3 cup daiya (cheddar) cheese

Directions

Preheat oven to 350˚. Peel stems and cut off woody ends of broccoli. Place on baking pan and drizzle with extra virgin olive oil. Add salt and pepper. Use hands to massage oil and salt & pepper into broccoli. Roast 10 – 15 minutes or until done.
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