Sprouts And Krauts

Raw foods, fermentation, and all things vegan!

Recipes

Vegan Mexican Street Corn Salad

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Nothing says summer quite like the fresh crunch of sweet corn! This Vegan Mexican Street Corn Salad is a perfect summer dish that takes full advantage of fresh corn on the cob. Inspired by the traditional Mexican dishes elote and esquites, this veganized version is lightened up while still packing a flavorful punch.

Several bowls filled with the finished corn salad.

Elote is a traditional Mexican dish typically sold by street vendors. Cooked corn on the cob is covered in mayonnaise and lime juice, then sprinkled with chili powder and queso fresco or cotija cheese. Similar in flavor, esquites is a Mexican corn salad. Taking those dishes as inspiration, this raw vegan version gets its creaminess from a silky cashew butter sauce spiked with lime juice, chili powder, and smoked paprika. Vegan feta cheese is a perfect salty and creamy stand in for the traditional cotija cheese.

A close-up view of bi-colored corn on the cob.

Ingredients

  • Cashew butter – I love using Artisana Cashew Butter because it’s raw, minimally processed, and doesn’t contain any added sugars, oils, or salt.
  • Lime Juice
  • Garlic
  • Chili Powder
  • Salt – For the most pure flavor without any additives, I love using Redmond Real Salt.
  • Smoked Paprika – As the name suggests, this spice adds a delicious smoky undertone to the sauce.
  • Corn – This recipe is a perfect showcase for fresh ears of summer sweet corn. If corn isn’t in season when you’re making this recipe, substitute 2 cups of frozen corn instead. Simply thaw and drain the corn instead of cooking so it’s still crisp. Avoid canned corn since it’s mushier and generally full of sodium and preservatives.
  • Jalapeño peppers – Be aware that the spiciness can vary greatly from pepper to pepper, so use caution if you’re sensitive to spice! To reduce the heat, slice the peppers in half lengthwise, then remove the seeds inside before continuing to chop.
  • Green Onions
  • Cilantro
  • Vegan feta cheese – I recommend Violife Just Like Feta, which is a delicious vegan cheese option. If you can’t find this at a store near you, you can substitute with a different vegan cheese of your choice, simply omit from the recipe, or make a homemade version instead.
  • Ground Black Pepper

All of the ingredients for the corn salad, including corn on the cob, cashew butter, cilantro, and jalapeño peppers, sit on the counter.


Instructions

It’s so quick and easy to make this flavorful salad! First, in a small bowl, whisk the cashew butter, lime juice, water, garlic, and seasonings together to make a thick sauce.

Next, slice the corn kernels off the cobs and place in a large bowl, along with the jalapeños and green onions. Then, add the sauce and stir until the sauce is well combined with the vegetables.

Next, add the cilantro and gently toss to combine. Finally, top with crumbled vegan feta cheese and freshly ground pepper and serve.

See how simple it is? You’ll definitely appreciate the fact that you don’t even need to turn on the oven or stovetop to create this raw vegan recipe.

Chef’s Tips

  • Make sure to use a sharp knife to slice the corn kernels off of the cobs. Alternatively, you can use a tool such as a corn peeler in order to easily remove the kernels.
  • Once you’ve cut off the kernels, don’t throw away the used corn cobs! Instead, save them to make a flavorful vegetable stock.

Serving Suggestions

This salad would be a welcome addition at your next cookout and would pair wonderfully with your favorite veggie burger! To turn this salad into a meal, serve it on a bed of arugula or other salad greens, add some black beans, then top with sliced avocado.

Storage Suggestions

Refrigerate leftovers in a closed storage container and use within 3 to 5 days. This salad is wonderful served cold or at room temperature.

An overhead view of three plates filled with corn salad.

More Easy Summer Recipes

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A bowl filled with the finished corn salad and topped with cilantro and vegan feta cheese.

Vegan Mexican Street Corn Salad

  • Author: Alana Haldan
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 4 servings 1x
  • Category: Side Dish
  • Method: Raw
  • Cuisine: Mexican
  • Diet: Vegan
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Description

This Vegan Mexican Street Corn Salad is a perfect summer dish that takes full advantage of fresh corn on the cob. Inspired by the traditional Mexican dishes elote and esquites, this raw vegan version is lightened up while still packing a flavorful punch. A silky cashew butter sauce spiked with lime juice, chili powder, and smoked paprika is a perfect counterpoint to sweet, crisp kernels of corn.

Scale

Ingredients

  • 1/4 cup raw cashew butter
  • 2 1/2 Tbsp lime juice
  • 1 1/2 Tbsp water
  • 1 clove garlic, minced
  • 1/4 tsp chili powder
  • 1/4 tsp smoked paprika
  • 1/4 tsp salt
  • 4 ears of corn, kernels removed
  • 2 jalapeño peppers, finely diced
  • 2 green onions, thinly sliced
  • 1 bunch cilantro, roughly chopped (about 1 cup)
  • 4 oz vegan feta cheese, crumbled
  • Ground black pepper, to taste

Instructions

  1. In a medium bowl, combine cashew butter, lime juice, water, garlic, and seasonings, and whisk until well combined and creamy. Set aside.
  2. In a large bowl, combine corn with jalapeño peppers and green onion. Add cashew sauce and mix well until sauce is well distributed and vegetables are coated.
  3. Add cilantro and gently toss to combine. Top with vegan feta crumbles and pepper, if desired, and serve.

Keywords: raw, vegan, salad

Buckwheat Breakfast Bowl With Blood Oranges

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This Buckwheat Breakfast Bowl is an easy, healthy, and delicious way to start your morning. Vegan and gluten-free, this satisfying breakfast has only 6 ingredients and comes together in minutes. Tender morsels of buckwheat that have been quickly simmered in coconut milk and maple syrup are topped off with juicy slices of blood oranges to make a quick and hearty breakfast.

Buckwheat that's been quickly simmered in coconut milk and maple syrup is topped off with slices of blood oranges to make a quick and hearty breakfast.

What is a blood orange?

Blood oranges are believed to have originated in the southern Mediterranean, where they have been grown since the 1700s. Blood oranges are a variety of citrus named for their deep red hue. The color of the flesh can range from blush to deep red to almost purple in color, depending on the type of blood orange. Likewise, the taste can also vary depending on the type of blood orange. For example, the Tarocco variety is known for its sweetness, while Moro blood oranges may have a bit more bitterness. In general, blood oranges have a taste that is stronger than regular oranges, but with a unique undertone that is hard to pinpoint. They are often described as tasting slightly like raspberries or grapes.

Vibrant blood oranges make a perfect topping for a buckwheat breakfast bowl.

What if blood oranges aren’t in season?

Admittedly, blood oranges have a short growing season. Additionally, they can be tough to find depending on what area of the world you live in. In the United States, they are typically grown in Florida, Texas, and California, and then shipped to the rest of the country. They are generally available between December and May.

If you have blood oranges available, then definitely savor them in this recipe! However, there are plenty of substitutions you can make if blood oranges are unavailable to you. Try one of these ideas depending on what season it is:

  • In the winter, citrus such as navel oranges, mandarins, or grapefruit would work wonderfully in this recipe
  • During the spring, enjoy this bowl with some freshly picked cherries
  • In the summer, this bowl would be perfect topped with a handful of your favorite berries or slices of stone fruit, such as peaches or plums
  • During autumn, enjoy this breakfast bowl topped with pomegranate seeds, kiwi, or slices of apple

Similar to oatmeal or porridge, this buckwheat mixture is mild enough to pair well with a wide variety of different fruit flavors, so feel free to substitute your favorite seasonal fruits in this recipe.

Vibrant blood oranges are peeled and sliced before being placed on top of buckwheat breakfast bowls.

What is buckwheat?

Despite the name, buckwheat has no relation to wheat. Although buckwheat looks and acts like a grain, it is actually a fruit seed related to rhubarb. Buckwheat also happens to be gluten-free, which makes it a great grain substitute for people with allergies or sensitivities. A good source of protein, fiber, and magnesium, as well as health-promoting flavonoids, buckwheat is a fabulous ingredient to incorporate into your everyday cooking.

Buckwheat groats are available raw, which is what’s used in this recipe, as well as roasted, which is also known as kasha. Since roasted buckwheat has a much stronger and earthier taste, I highly recommend using raw buckwheat for this recipe because the flavor is more subtle and lets the fruit flavors take center stage.

How to prepare buckwheat

In this recipe, the raw buckwheat groats are soaked for at least one hour or overnight in order to soften the buckwheat groats.

To simplify the preparation, start soaking the buckwheat the night before you intend to prepare it. Simply place the buckwheat groats in a large bowl, add enough room temperature water to cover the buckwheat by at least one inch, then cover the bowl. This can be left out on the counter overnight, and then in the morning you can continue with the preparation. By starting the soaking the night before, it will only take about 10 minutes to put this breakfast together in the morning.

Once the buckwheat has been soaked, rinse very well using a strainer. The soaking water will be slimy, but this is totally normal, so don’t worry! The sliminess is simply caused by starch being released into the soaking water.

Next, drain the rinsed buckwheat groats thoroughly. Finally, simmer the softened groats in the coconut milk mixture until heated through and serve with blood orange slices or your favorite seasonal fruit. This delicious breakfast comes together quickly and will keep you full all morning long.

Buckwheat that's been quickly simmered in coconut milk and maple syrup is topped off with slices of blood oranges to make a quick and hearty breakfast.

If you tried this Buckwheat Breakfast Bowl, be sure to let me know by leaving a comment and rating below! If you liked this recipe, try my Pomegranate Chia Pudding for another quick and easy breakfast option.

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Buckwheat that's been quickly simmered in coconut milk and maple syrup is topped off with slices of blood oranges to make a quick and hearty breakfast.

Buckwheat Breakfast Bowl With Blood Oranges

  • Author: Alana Haldan
  • Prep Time: 1 hour 5 minutes
  • Cook Time: 5 minutes
  • Total Time: 1 hour 10 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American
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Description

Despite its name, buckwheat has no relation to wheat, and is actually a seed in the rhubarb family. The hearty texture and mild flavor of raw buckwheat makes it a great gluten-free grain substitute. Packed with more fiber than oatmeal, it is also a great source of protein and antioxidants.

Scale

Ingredients

Instructions

  1. In a fine mesh sieve, rinse the soaked buckwheat very well until the gelatinous residue from the soaking liquid is removed. Set aside to drain.
  2. In a medium pot, whisk coconut milk, maple syrup, and vanilla extract over medium heat until creamy and well combined, about 1 to 2 minutes.
  3. Add drained buckwheat and stir gently until incorporated and heated through, about another 2 to 3 minutes. Remove from heat and divide evenly among 4 bowls.
  4. Sprinkle with cinnamon and top with blood orange slices.

Notes

If blood oranges are unavailable, feel free to substitute regular oranges, or your other favorite fruit such as apples, pomegranates, or berries.

Roasted Red Cabbage with Lemon Tahini Dressing

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I’m always on the lookout for meal ideas that are quick to make and don’t require lots of ingredients, and this recipe certainly fits the bill. This Roasted Red Cabbage with Lemon Tahini Dressing is a wonderful side dish to add to your weeknight repertoire. The roasting process elevates the cabbage to new heights by bringing out the vegetable’s natural sweetness. Additionally, roasting at high heat creates a delightful melt-in-your-mouth texture punctuated by crispy edges, which is complemented by a rich and creamy lemon tahini dressing.

Roasted Red Cabbage on a baking sheet, fresh from the oven.

Cabbage Varieties

The humble cabbage is often overlooked in favor of its trendier relative, kale. However, cabbage is a nutritional powerhouse in its own right. Cabbage, part of the cruciferous family of vegetables, is a low-calorie yet nutrient-dense food. Cabbage is high in nutrients such as vitamin C, potassium, and calcium. Notably, cabbage contains compounds called glucosinolates, which have anticancer properties. In fact, the cabbage family contains a higher amount of these anticancer phytochemicals than any other family of vegetables.

There are three main types of cabbage:

  • Green, which is smooth in texture, with color ranging from pale to dark green
  • Red, which also has a smooth texture and red or purple leaves and white veining
  • Savoy, which has ruffled yellow-green leaves and a more mild taste

I used red cabbage here because I find it has a sweeter, bolder flavor than green or savoy. Plus, red cabbage gets its color from anthocyanins, which have great antioxidant benefits.

In preparation for cooking, a whole head of cabbage is cut into 8 equal wedges.

Let’s Make Some Roasted Red Cabbage

This simple side dish comes together quickly and easily. Start with a whole head of red cabbage and remove any tough, damaged, or wilted outer leaves. Next, use a sharp chef’s knife to cut through the cabbage lengthwise. Then, slice each of these halves into 4 equal wedges, for a total of 8 wedges of cabbage.

Make sure to leave the inner core intact, since that will hold the cabbage together during roasting. Finally, coat each cabbage wedge with olive oil and roast on parchment-lined baking sheets.

Depending on the size of your cabbage, you may need to use two baking sheets so that the cabbage wedges aren’t crowded next to each other during roasting. Crowding will encourage the vegetables to steam up and get soggy, while having more space between them will help to achieve a crispier final result.

While the cabbage is roasting, move on to creating the simple lemon tahini dressing. First, whisk together lemon juice and tahini until creamy. Then, drizzle in olive oil while continuing to whisk constantly. The end result is a smooth and creamy lemon tahini dressing made with just 4 ingredients. It not only works perfectly for this dish, but is an incredibly versatile dressing that can be used on a wide variety of different salads, vegetables, grains, or legumes. Whip up some extra to keep on hand in the refrigerator!

Is Tahini Vegan?

Rest assured that tahini is indeed vegan! If tahini is a new ingredient to you, it’s simply a paste made by grinding up sesame seeds. Tahini is traditionally used in Mediterranean and Middle Eastern cooking, but these days jars of tahini can easily be found in grocery stores or online. If you’re feeling a little more adventurous, you can even make your own!

Tahini, lemon juice, and olive oil are whisked together to create a dressing for the cabbage.

After roasting the cabbage, serve with your lemon tahini dressing and a sprinkling of freshly chopped parsley. To make this a full meal, enjoy the roasted cabbage wedges with my Black Lentil Pomegranate Salad or my Farro Sweet Potato Salad.

Finished Roasted Red Cabbages wedges plated with lemon tahini dressing and chopped parsley.

 

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Roasted Red Cabbage wedges straight out of the oven.

Roasted Red Cabbage With Lemon Tahini Dressing

  • Author: Alana Haldan
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 servings 1x
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Description

The roasting process elevates cabbage to new heights by bringing out the vegetable’s sweetness and creating a delightful melt-in-your-mouth texture punctuated by crispy edges. Finished here with a lemon tahini dressing, the cabbage would be a perfect canvas for any variety of sauces or dressings.

Scale

Ingredients

  • 1 medium red cabbage
  • ¼ cup plus 3 Tbsp olive oil, divided
  • ¼ cup lemon juice
  • ¼ cup tahini
  • ¼ tsp sea salt
  • 2 tsp finely chopped parsley

Instructions

  1. Preheat oven to 450° F.
  2. Divide cabbage in half lengthwise, then slice each half into 4 equal wedges, leaving core intact to hold wedges together.
  3. Drizzle cabbage wedges with 3 Tbsp of the olive oil and rub to coat both sides.
  4. Place cabbage on a parchment-lined baking sheet and bake until crispy, about 15 minutes. Flip cabbage and continue cooking to crisp the other side, about another 15 minutes.
  5. Meanwhile, prepare the dressing. In a medium bowl, whisk together lemon juice and tahini until well combined and creamy. Slowly drizzle in the remaining ¼ cup olive oil, whisking constantly until dressing is smooth and emulsified. Add salt and stir to incorporate.
  6. To serve, sprinkle the cabbage wedges with parsley and drizzle dressing on top.

Vegan Mexican Bowl

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When I’m craving a healthy meal that I can really sink my teeth into, this Vegan Mexican Bowl is one of my favorite things to prepare. This delicious Mexican-inspired meal features a bed of crisp romaine lettuce topped with brown rice, black beans, and salsa. Cauliflower florets roasted in a fragrant blend of spices adds some heat to the dish. Next, slices of jalapeño peppers, creamy avocado, and crunchy pepitas are added. Finally, a squeeze of lime juice and a drizzle of vegan sour cream rounds out the satisfying meal.

Vegan Mexican Bowl

It’s Time To Make A Vegan Mexican Bowl

I know that the thought of following a vegan diet can be intimidating. It certainly was for me when I first started out! After many years of following the Standard American Diet, it can feel confusing to know how to eat as a vegan. However, the concept of a Buddha bowl is a great help when it comes to making a delicious, nutritious meal quickly and easily.

Buddha bowls are a great way to put together an easy meal that checks off all the nutritional boxes. My basic formula for creating a Buddha bowl is as follows:

  • A base of greens, like romaine, spinach, or arugula
  • Grains, such as brown rice, farro, or quinoa
  • Protein, such as beans, lentils, or tofu
  • Raw, steamed, or roasted vegetables of your choosing
  • A healthy fat source like avocado, nuts, or seeds
  • A flavorful topping or sauce, such as salsa, guacamole, or hummus

The beauty of a Buddha Bowl is that it’s completely customizable. Mix and match your favorite ingredients, switch things up with different sauces and spices, and feel free to experiment! In this recipe, using spices like cumin, cayenne, and chili powder, as well as accompaniments like salsa, jalapeño peppers, and vegan sour cream, creates a Mexican-inspired bowl filled with bold flavors.

Ingredients for making a Vegan Mexican Bowl

Bean Options

This recipe calls for cooked black beans. I know that plenty of people have a meal prep routine where they cook large batches of grains and beans each week, either on the stovetop or using an Instant Pot. If you’re in this situation, then more power to you! Having grains and beans prepped ahead of time means much of your work is already done for you in this recipe. However, if you’re short on time, simply use a can of black beans instead. In fact, I love using canned beans as a time saving option, provided that they are organic, made with no added salt, and come in a BPA free can. I love Eden Organic beans because they satisfy all three of those requirements, and are absolutely delicious. Plus, they use kombu seaweed in the preparation of their beans, which makes them easier to digest.

Regardless of whether you use canned beans or prepare your own, black beans boast impressive health benefits. Beans contribute to heart health and also offer antioxidant protection. Plus, beans are a wonderful vegan protein source, with a half-cup serving providing over 7 grams of protein.

Black beans for a vegan Mexican Bowl

This hearty dish is the perfect cross between a salad and a grain bowl. The spicy roasted cauliflower is complimented by creamy avocado and tangy vegan sour cream. All the ingredients come together to create a healthy and satisfying Mexican-inspired meal that will be loved by vegans and non-vegans alike.

Vegan Mexican Bowl


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Vegan Mexican Bowl

Vegan Mexican Bowl

  • Author: Alana Haldan
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 4 servings 1x
  • Cuisine: Mexican
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Description

Cauliflower is one of those subtle ingredients that acts as a blank slate, letting the spices and seasonings you use really shine. Here, chili powder, cumin, and cayenne transform the humble vegetable into a centerpiece of this meal. Roasting the cauliflower for a short time at high heat allows the florets to get crispy and caramelized.

Scale

Ingredients

  • 1 ¾ cups water
  • 1 ½ tsp sea salt, divided
  • 1 cup long grain brown rice
  • 1 medium head cauliflower, cut into bite-sized florets
  • 2 Tbsp olive oil
  • 2 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp oregano
  • ½ tsp ground cumin
  • ¼ tsp cayenne
  • 2 romaine hearts, chopped (about 8 cups)
  • ¼ medium head red cabbage, shredded (about 2 cups)
  • 1 ¾ cups cooked black beans, or 1 15 oz can black beans, rinsed and drained
  • 2 avocados, sliced
  • 1 cup salsa
  • ¼ cup pepitas
  • 2 jalapeños, thinly sliced
  • 1 green onion, thinly sliced
  • Vegan sour cream, optional
  • 2 limes, cut into wedges

Instructions

  1. Preheat oven to 450° F.
  2. In a medium pot, combine water and salt and bring to a boil. Add rice, then cover, lower heat to a simmer, and cook 40 minutes. Leaving lid on, remove from heat and let sit 10 minutes. Fluff with a fork and set aside.
  3. Meanwhile, prepare the cauliflower. In a large bowl, combine cauliflower florets with olive oil, chili powder, garlic powder, oregano, cumin, cayenne, and remaining ½ tsp salt. Toss well to coat. Place on a parchment-lined baking sheet and bake until tender yet firm, about 15 minutes.
  4. Divide romaine equally between 4 serving bowls, then add shredded cabbage, beans, rice, and cauliflower. Top with avocado, salsa, pepitas, jalapeños, green onion, and vegan sour cream, if desired. Serve with lime wedges.

Rosemary Lemon Shortbread Cookies

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Cookies seem to get all the attention during the lead up to Christmas, but what about those of us who prefer savory treats? Well, that’s where these Rosemary Lemon Shortbread Cookies come in! They’re actually like a cross between a cookie and a cracker, and contain no sugar in them at all! Tender and flaky, they are perfect for nibbling on during holiday parties. These little savory vegan cookies are pleasantly tart and herbaceous with cheesy notes thanks to some nutritional yeast.

Rosemary Lemon Shortbread Cookies ready to be enjoyed

Making Rosemary Lemon Shortbread Cookies

A food processor quickly makes the dough for these Rosemary Lemon Shortbread Cookies. However, you need a little patience since the dough needs to chill several times before baking. The key is making sure that the dough is cold every step of the way. First, start by putting chunks of coconut oil in the freezer until they are solid. Next, place the frozen coconut oil and dry ingredients in a food processor. Pulse until you have a crumb-like texture, but be sure not to over-process the dough. Finally, drizzle in the liquid while running the food processor, and stop processing as soon as the dough comes together.

Animation demonstrating how to make the dough for Rosemary Lemon Shortbread Cookies

Once the dough is ready, form it into discs and put in the refrigerator for at least 15 minutes to chill and firm up. Then, once you roll and cut the dough, put it back into the refrigerator one last time to chill again before baking. Although it is time consuming to repeatedly chill the dough, this step helps the cookies hold their shape while baking.

Rosemary Lemon Shortbread Cookie dough being rolled out

Make-Ahead Options

The best part of this recipe is that you can prepare, roll out, and cut the dough ahead of time. Simply place the cut dough on a cookie sheet in the freezer. Then, once they are completely frozen, transfer them to a freezer bag or storage container. Keep them in the freezer until you are ready to use them. In fact, you can prepare these Rosemary Lemon Shortbread Cookies several weeks ahead of time, making them a perfect appetizer for holiday entertaining. Prepping them ahead of time means one less thing to worry about on the day of the big event!

Rosemary Lemon Shortbread Cookie dough being cut out

This beautiful herb-flecked dough transforms into a tender cookie perfect for entertaining. The bite-sized morsels melt in your mouth and are truly addictive. In fact, with their buttery, crumbly texture, no one will even realize they’re vegan!

Rosemary Lemon Shortbread Cookies ready to be enjoyed


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Vegan Rosemary Lemon Shortbread Cookies

Rosemary Lemon Shortbread Cookies

  • Author: Alana Haldan
  • Prep Time: 45 minutes
  • Cook Time: 20 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 50 cookies 1x
  • Method: Baking
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Description

These savory vegan cookies are herbaceous, lemony, and slightly cheesy thanks to the addition of nutritional yeast. Though shortbread dough is typically made with butter, chilled coconut oil is a perfect vegan substitute. The result is a tender and flaky cookie perfect for entertaining.

Scale

Ingredients

Instructions

  1. Preheat oven to 350° F.
  2. In a food processor, pulse flour, ground flax seeds, nutritional yeast, rosemary, and sea salt several times to combine.
  3. Add coconut oil to food processor and pulse until you have a crumb-like mixture.
  4. With food processor running, drizzle in lemon juice and water and process until combined, taking care not to over-process.
  5. Form dough into two discs, wrap in plastic wrap and place in refrigerator until chilled, about 15 minutes.
  6. On a surface dusted with flour, roll out dough to ¼” thickness. Using a 1 ½” round cookie cutter, cut out cookies and place on two parchment-lined baking sheets (see note).
  7. Prior to baking, place baking sheets in refrigerator to chill until cookies are firm, at least 15 minutes.
  8. Bake cookies until golden-brown, about 15 to 20 minutes.

Notes

If using different sized cookie cutters, baking time may need to be decreased or increased slightly depending on the size of the cookies.

Coffee Hazelnut Shortbread Cookies

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Being vegan doesn’t mean you have to endure bland cookies or miss out on desserts altogether. In fact, these Coffee Hazelnut Shortbread Cookies are the perfect vegan treat! They have just the right amount of sweetness, with deep caramel undertones from coconut sugar, and thanks to Miyoko’s Creamery, these cookies are delectably buttery while remaining vegan. Plus, these cookies will give you a little caffeine boost…what’s not to love?

Coffee Hazelnut Shortbread Cookies

At its most basic, a cookie is a simple combination of sugar, flour, and some type of fat. When a recipe calls for so few ingredients, quality is everything! As a vegan, the fat source is my main concern. These days, there are so many vegan butter alternatives on the market, with some much better than others. I highly recommend the Cultured Vegan Butter made by Miyoko’s Creamery. It’s a coconut oil-based butter that is actually fermented with live cultures, giving it a creamy tang reminiscent of European butters.

The coconut sugar is another unique feature of this recipe that brings a lot of flavor. Although regular sugar could be used, the coconut sugar in this recipe provides the cookies with a rich caramel undertone and a deep golden hue. The depth of flavor the coconut sugar provides make it so worth it to buy a bag and add it to your pantry arsenal.

Ingredients for making Coffee Hazelnut Shortbread Cookies

Let’s Make Coffee Hazelnut Shortbread Cookies

Making the cookie dough in a food processor is a fast and convenient choice. Before you begin, use the food processor to grind the coffee granules and hazelnuts, then set them aside. Next, simply add the vegan butter and sugar into the food processor and begin pulsing. Since the vegan butter is softer than dairy butter, the two come together very quickly into a thick paste. Pause as needed to open the processor and scrape down the sides. Finally, add in the rest of the ingredients and pulse until everything is incorporated into a soft dough. It’s as simple as that!

Coffee Hazelnut Shortbread Cookies

Once you have the cookie dough prepared, divide them into 20 equal balls and refrigerate for about 30 minutes. Making sure that the dough is chilled at this stage will make it easier to work with when it comes time to press the cookies. Of course, you could simply form the cookie dough into a log and cut slices if you want a quicker option. However, I took this as an opportunity to use my new Nordic Ware cookie stamps for the first time to make an especially visually appealing cookie. While Nordic Ware has a plethora of cookie stamp designs available, these are my absolute favorites. Not only are they decorative and festive enough for the holiday season, but since the designs are neutral, you can use them year round.

Coffee Hazelnut Shortbread Cookies

I consider this to be a perfect adult cookie. They’re not too sweet, and have a delicious mix of complex flavors due to the coconut sugar, hazelnuts, coffee, and vanilla. For a vegan cookie, they are surprisingly buttery in the most perfect way!

Coffee Hazelnut Shortbread Cookies


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Coffee Hazelnut Shortbread Cookies

Coffee Hazelnut Shortbread Cookies

  • Author: Alana Haldan
  • Prep Time: 40 minutes
  • Cook Time: 25 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 20 cookies 1x
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Description

These Coffee Hazelnut Shortbread Cookies are a perfect vegan treat that comes together quickly in a food processor. There are so many vegan butter alternatives on the market these days, but for a truly authentic taste and texture, I highly recommend the butter from Miyoko’s Creamery. The coconut oil-based product gives these cookies the ideal shortbread taste and texture typical of traditional dairy butter.

Scale

Ingredients

Instructions

  1. Preheat oven to 350° F.
  2. In a food processor, add butter and sugar. Pulse to combine, pausing to scrape down sides as needed, until fully combined and softened, about 30 seconds to 1 minute.
  3. Add flour, ground hazelnuts, ground coffee, and vanilla extract. Pulse until a dough is formed, about 30 seconds.
  4. Divide dough into 20 equal balls and refrigerate until firm, about 30 minutes.
  5. Using a cookie stamp, press dough balls down to desired thickness, about ¼” to ½”.
  6. Place cookies onto two parchment-lined baking sheets. Bake until deep golden brown, about 20 to 25 minutes (see note).
  7. Remove from oven and place onto a cooling rack until thoroughly cooled.

Notes

Due to the coconut sugar, the cookies will have a darker appearance than a typical shortbread cookie.

Pomegranate Chia Pudding

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When the holiday season approaches, I always find myself thinking about ways to simplify life. In between dealing with gifts and preparing holiday dinners, desserts, and cookies, the last thing I want to stress about is breakfast. That’s why I love make-ahead breakfasts like this Pomegranate Chia Pudding. Simply whisk a few ingredients together the day before, and you can have a delicious breakfast waiting for you and your family on Christmas morning. It takes minimal time and effort, but looks impressive, beautiful, and seasonal.

Pomegranate Chia Pudding Finished

If you grew up in the 1980s like me, chances are you remember Chia Pets, but the humble chia seed has come a long way since those days! In fact, chia seeds are now often referred to as a superfood, due to their high levels of omega-3 fatty acids, protein, and fiber, among other nutrients. Because these tiny seeds can absorb ten times their weight in water, mixing chia with a plant milk and sweetener results in a thick, pudding-like gel.

This recipe takes advantage of pomegranates because here in the United States, they’re in season from September through December, just in time for the holidays! Not only does this recipe use fresh pomegranate seeds, but it’s also supplemented by a unique pomegranate syrup that acts as the sweetener in the recipe. If you can’t get this ingredient, feel free to use a different brand of pomegranate molasses, or substitute maple syrup instead.

Pomegranate Seeds Closeup

Let’s Make Pomegranate Chia Pudding

This Pomegranate Chia Pudding is an incredibly simple breakfast that can be put together quickly and easily. Simply combine the oat milk, pomegranate syrup, and chia seeds in a medium-sized bowl.  Thoroughly stirring every 5 minutes will ensure your chia pudding doesn’t get lumpy. After about 15 to 20 minutes, the chia pudding will be thickened. At this point, you can either eat it immediately or cover and refrigerate until you’re ready to eat. The chia pudding can be stored in the refrigerator for about a week. Simply wait until serving to add the toppings.

Pomegranate Chia Pudding being prepared

I always love recipes that can be easily customized, and this Pomegranate Chia Pudding is no exception. Simply use a base recipe of ½ cup of liquid combined with 2 tablespoons of chia seeds and ½ tablespoon of sweetener for one serving. Use this ratio as a framework to experiment with your favorite flavors. Almond, cashew, or coconut milk would all be excellent choices for a liquid, while maple syrup or coconut syrup would be great sweetener options.

Chia pudding is a wonderfully versatile meal that’s perfect for breakfast or a snack. Topped with tart pomegranate seeds, crunchy buckwheat groats, and cacao nibs, this is a perfectly festive holiday breakfast.

Pomegranate Chia Pudding Finished Overhead


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Pomegranate Chia Pudding

  • Author: Alana Haldan
  • Prep Time: 25 minutes
  • Total Time: 25 minutes
  • Yield: 4 servings 1x
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Description

Chia seeds are tiny seeds that come from a flowering plant related to mint. Their mild flavor and ability to absorb large amount of liquid make chia seeds a versatile ingredient well-suited for use in puddings, smoothies, and baked goods. Combining chia seeds with oat milk and pomegranate syrup creates a perfect make-ahead breakfast.

Scale

Ingredients

Instructions

  1. In a medium bowl, add oat milk and pomegranate syrup and whisk until combined.
  2. Add chia seeds and stir well to combine, scraping down sides of the bowl as needed. Let sit for about 15 to 20 minutes, stirring every 5 minutes to keep lumps from forming.
  3. Once chia pudding is thickened, divide equally among 4 serving bowls. Either serve immediately, or cover and refrigerate until serving.
  4. Just prior to serving, top with pomegranate seeds, buckwheat groats, cacao nibs, and a drizzle of pomegranate syrup, if desired.

Farro Sweet Potato Salad

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I know I’m not alone in the feeling that Thanksgiving dinner is all about the sides. Even before going vegan, I didn’t see the appeal of turkey, so my holiday meals have always consisted of a mash up of all the many delicious side dishes. This Farro Sweet Potato Salad is the perfect vegan side dish that will satisfy all of your dinner guests, vegan and non-vegan alike. This hearty grain salad combines farro with slightly spicy roasted sweet potatoes, massaged kale, and crunchy pepitas, all coated in an apple cider vinaigrette.

Farro Sweet Potato Salad

Sweet Potatoes

For many years, I ignored sweet potatoes due to the fact that I was only familiar with the sickly-sweet, marshmallow-studded iteration that often shows up on Thanksgiving. It wasn’t until recently that I discovered the fact that sweet potatoes can be prepared in a much more savory way.

Diced Sweet Potatoes

Roasting is by far my favorite method to quickly and easily turn sweet potatoes into a delicious side dish, and I love the fact that you can change it up so much just by using different spice blends. In this recipe, the addition of chili and garlic powders provide a savory counterpoint to the natural sweet undertone of the vegetable. Roasting at a high heat transforms the sweet potatoes into tender, bite-sized nuggets.

Roasted Sweet Potatoes

Massaged Kale

People often complain about the fact that kale is too tough and bitter. However, a simple method like massaging can make all the difference. Once the kale has been de-stemmed and roughly chopped, simply place it into a large bowl with a drizzle of olive oil and a sprinkling of salt. Then, use your hands to massage or knead the kale leaves. Within minutes, the leaves will transform right before your eyes. The end result is softened, tender leaves that dramatically shrink down in volume. Not only is the texture altered, but the bitterness also dissipates during the massage process.

Preparing kale

This hearty grain salad starts with a base of pleasantly chewy farro. Minced garlic and shallots are stirred into the still-hot farro, then the roasted sweet potatoes and massaged kale are tossed in. Next, a simple vinaigrette of apple cider vinegar and dijon mustard is drizzled on to provide a bright, acidic tang. Finally, the salad is topped off with perfectly crunchy pepitas.

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Farro Sweet Potato Salad

Farro Sweet Potato Salad

  • Author: Alana Haldan
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6 to 8 servings 1x
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Description

Farro is an ancient grain that has a chewy texture and nutty flavor. It is reminiscent of barley but cooks in only 20 minutes. This hearty vegan grain salad combines farro with chunks of slightly spicy roasted sweet potato, massaged kale, and crunchy pepitas in a tangy vinaigrette.

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Ingredients

  • 2 large sweet potatoes, peeled and cut into ½” cubes
  • ⅓ cup plus 3 Tbsp olive oil, divided
  • 2 ¼ tsp sea salt, divided
  • ½ tsp black pepper
  • ½ tsp chili powder
  • ¼ tsp garlic powder
  • 3 cups water
  • 1 ½ cups farro
  • 3 Tbsp minced shallot
  • 1 clove garlic, minced
  • 2 bunches of kale, de-stemmed and roughly chopped
  • 3 Tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1 cup pepitas, roasted

Instructions

  1. Preheat oven to 425° F.
  2. In a large bowl, combine diced sweet potato with 2 Tbsp of the oil, ½ tsp of the salt, pepper, chili powder, and garlic powder. Stir well to combine. Place on a parchment-lined baking sheet and bake until tender but still firm, about 20 minutes. Remove from oven and set aside.
  3. Meanwhile, prepare the farro. Combine water and ½ tsp of the salt in a medium pot and bring to a boil. Add farro and reduce heat to a simmer. Cover and cook until farro is tender but still chewy, about 20 minutes. Remove from heat and drain any excess water if necessary.
  4. In a large bowl, combine hot farro, shallot, and garlic and stir well to combine. Set aside.
  5. In a large bowl, combine kale, 1 Tbsp of the oil, and ½ tsp of the salt. Using your hands, knead or massage the kale until tender and softened, about 3 to 5 minutes.
  6. Add kale and sweet potatoes to farro and toss well to combine.
  7. In a small bowl, combine remaining ⅓ cup of the olive oil, vinegar, mustard, and remaining ¾ tsp of the salt and whisk until completely combined. Drizzle dressing over the salad and toss well to coat.
  8. Top salad with pepitas and serve.

Black Lentil Pomegranate Salad

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The holidays can be a challenging time to be a vegan, especially when other people are the ones hosting the festivities. Over the years, I’ve become quite accustomed to making a full meal out of side dishes. Luckily, the holiday gatherings I attend welcome me to bring a vegan dish to share. Nothing against green beans, mashed potatoes, and cranberry sauce, but I love to switch it up by adding new, nontraditional recipes into my holiday rotation each year. This Black Lentil Pomegranate Salad is a new favorite of mine that will definitely be making an appearance on my Thanksgiving table.

black lentil pomegranate salad on a serving platter

The Beauty of Black Lentils

Black lentils, also known as beluga lentils due to their resemblance to beluga caviar, are a fabulous legume perfect for use in hearty salads such as this. They have a deliciously earthy flavor. Unlike larger beans, lentils don’t require presoaking and have a quick cooking time. Likewise, they retain their shape when cooked, which gives you some substance to sink your teeth into. Lentils are also a great source of protein. Indeed, a 1 cup serving provides 12 grams of protein, a fun fact which you can mention to all of your well-meaning relatives wondering how you get enough protein as a vegan!

close up of black lentils - black lentil pomegranate salad

Pomegranates

In my opinion, there is no other fruit quite as festive as the pomegranate. Underneath a hard and glossy red rind lies a plethora of jewel-like seeds, but first you have to get to them! It seems like there are a million different tricks to easily open pomegranates, but you can find a very helpful and thorough tutorial here. Although they can be time consuming to prepare, pomegranate seeds, also known as arils, are absolutely worth the effort. The rich flavor of the seeds are a lovely combination of sour and sweet. Additionally, the seeds provide a bright, juicy crunch when bitten into. An excellent source of vitamin C and antioxidants, this autumnal fruit has been shown to have anti-inflammatory properties and can improve digestion. Here, their juicy tartness pairs well with the earthiness of lentils and tahini.

Pomegranate platter - black lentil pomegranate salad

A Festive Holiday Side Dish

This Black Lentil Pomegranate Salad has all the makings of a wonderfully festive dish. The base of black lentils is slathered in a creamy lemon tahini dressing, and is a perfect counterpoint to tart, juicy pomegranate seeds. The salad is finished off with crunchy toasted walnuts and a vibrant sprinkling of parsley. Hearty, flavorful, and fresh, this vegan side dish will make a beautiful addition to your holiday table.

black lentil pomegranate salad on plates

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black lentil pomegranate salad on plates

Black Lentil Pomegranate Salad

★★★★★ 5 from 1 reviews
  • Author: Alana Haldan
  • Prep Time: 25 minutes
  • Cook Time: 30 minutes
  • Total Time: 55 minutes
  • Yield: 8 servings 1x
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Description

Though they can be time consuming to prepare, pomegranate seeds, also known as arils, are an absolute treat to eat. An excellent source of vitamin C and antioxidants, this autumnal fruit has been shown to have anti-inflammatory properties and can improve digestion. Here, their juicy tartness pairs well with the earthiness of lentils and tahini.

Scale

Ingredients

  • ¼ cup plus 1 Tbsp olive oil, divided
  • 1 medium shallot, minced
  • 1 clove garlic, minced
  • 4 cups water
  • 2 cups dried beluga lentils, rinsed and drained
  • ½ cup lemon juice
  • ¼ cup tahini
  • ¼ tsp sea salt
  • 2 cups walnuts, toasted and roughly chopped
  • 1 bunch parsley, finely chopped
  • Seeds from 3 medium pomegranates, about 2 to 3 cups

Instructions

  1. In a medium pot, heat 1 Tbsp of the olive oil over medium heat. When oil begins to shimmer, add shallot and garlic and and stir until fragrant and golden, about 30 seconds to 1 minute.
  2. Add water and lentils and stir well to combine. Bring to a simmer then cover and cook over low heat until tender but still firm, about 20 to 25 minutes. Remove from heat, drain any excess water if necessary, and spread out on a sheet pan to cool.
  3. Meanwhile, prepare the dressing. In a medium bowl, whisk together lemon juice and tahini until well combined and creamy. Slowly drizzle in remaining ¼ cup of the olive oil, whisking constantly until dressing is smooth and emulsified. Add salt and stir to incorporate.
  4. Add cooled lentils to a large bowl with dressing, walnuts, and parsley. Toss well to incorporate and to coat all the ingredients with dressing. Add the pomegranate seeds and gently stir to combine.

Fragrant Golden Rice

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Sometimes the simplest foods can turn out to be the most flavorful. Take this short grain brown rice, for example. On its own, rice can be relatively basic and bland. However, this fact makes rice a perfect sponge for any seasonings you wish to use. This Fragrant Golden Rice, transformed by turmeric, garlic, and ginger, becomes a beautifully delicious side dish.

Fragrant golden rice cooked in a dutch oven

Chances are you’ve heard of golden milk before. This flavorful Ayurvedic beverage has been all the rage for the past several years due to its anti-inflammatory benefits. I decided to take the flavors of golden milk in a savory direction by infusing them into short grain brown rice. In this recipe for Fragrant Golden Rice, this humble grain is elevated to new heights with the addition of fragrant spices added at the beginning of the cooking process. Turmeric, a great source of antioxidants and vitamins, gives the rice a striking golden hue. Garlic, ginger, coriander, and cumin round out the aromatic ingredient list. Not only would this rice pair wonderfully with a hearty curry or stew, but the bold spices make the rice flavorful enough to be enjoyed alone.

An arrangement of ingredients for Fragrant Golden Rice: short grain rice, garlic, ginger, coriander, cumin, turmeric, and salt

The Magic Of Oven Rice

While going to culinary school at Bauman College, I was first introduced to the concept of oven rice. After years of dealing with undercooked rice, overcooked rice, soggy rice, pots boiling over, and all the other annoyances of cooking rice on the stovetop, preparing rice in the oven was a total revelation to me. In a dutch oven, first cook the spices briefly on the stovetop to release their flavor compounds, then add water and bring to a boil. Next, add the rice and cover with a lid. Finally, place the dutch oven into a heated oven, then simply wait for the magic to happen.

Fragrant Golden Rice in a serving spoon

Adding the rice into boiling water rather than starting the cooking process cold ensures that the individual grains of rice retain a perfect, defined texture. Once removed from the oven, this golden rice has an ideal consistency. The plump grains have just the right amount of bite and firmness. This rice makes a wonderful companion for soups, stews, and curries (such as my Morroccan-Spiced Stew). I’m not usually an advocate for eating leftovers straight out of the refrigerator, but this golden rice is surprisingly delicious served cold. Use the cold or room temperature rice as a base for a buddha bowl, or sprinkle it on top of a salad. The best part is that you can use this oven rice method with any other spice combinations you like, so feel free to have fun and experiment with different flavors.

Fragrant Golden Rice in a serving bowl

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Fragrant Golden Rice in a serving bowl

Fragrant Golden Rice

  • Author: Alana Haldan
  • Prep Time: 10 minutes
  • Cook Time: 1 hour 5 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 8 servings 1x
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Description

Simple brown rice is elevated to a new level with the addition of fragrant spices added at the beginning of the cooking process. Turmeric, a great source of antioxidants and vitamins, gives the rice a striking golden hue. Not only would this pair wonderfully with a hearty curry or stew, but the bold spices make the rice flavorful enough to be eaten alone.

Scale

Ingredients

  • 2 tsp coconut oil
  • 1 Tbsp grated ginger
  • 1 Tbsp minced garlic
  • 2 tsp coriander
  • 2 tsp cumin
  • 2 tsp turmeric
  • 4 cups water
  • 2 tsp sea salt
  • 2 cups short grain brown rice

Instructions

  1. Preheat oven to 375° F.
  2. In a large dutch oven, heat oil over medium heat. When oil shimmers, add ginger and garlic. Cook, stirring often, until fragrant and golden, about 30 seconds. Add the coriander, cumin, and turmeric and stir often until spices are fragrant, about 30 seconds to 1 minute.
  3. Add water and sea salt and stir well to combine. Increase heat and bring to a boil. Immediately add rice, stir well, and top with a tight-fitting lid. Alternatively, cover the dutch oven with parchment paper, then wrap tightly with aluminum foil. Immediately place in oven and bake until rice is tender and liquid has been absorbed, about 1 hour.
  4. Remove from oven, stir, replace cover, and let rest for 5 minutes. Fluff with a fork before serving.