Berbere Spice Blend

Berbere is a spice blend that is traditionally used in Ethiopian cuisine. It is excellent in red lentils, and it brings wonderful flavor to vegetable and grain dishes as well.

Ingredients:

• 1/2 C ground cayenne
• 1/3 C paprika
• 1 1/2 t ground ginger
• 1 t garlic powder
• 1 t ground fenugreek
• 1 t ground cinnamon
• 1 t ground turmeric
• 1 t ground coriander
• 1 t ground black pepper
• 1 t finely ground sea salt
• 1/2 t ground cardamom
• 1/4 t freshly ground nutmeg
• 1/4 t freshly ground allspice
• pinch of ground cloves

Preparation:

1. Mix and store in a glass container.
2. Enjoy!

*Recipe source: Vegan Under Pressure by Jill Nussinow, MS, RDN. (I highly recommend this cookbook - it is awesome, and I use it all the time for recipes for my Instant Pot!)

Barbecue Lentil Loaf

This recipe was inspired by The Vegan 8's Oat-Free Spicy Barbecue Lentil Loaf. I made a few minor changes to make it more like the traditional "meatloaf" I knew growing up - and I have to say, this is DELISH! Very flavorful and filling - it will satisfy veggies and omnis alike, I promise!

Ingredients:

• 1 C brown lentils
• 1/2 C yellow onion, chopped
• 1/2 C green bell pepper, chopped
• 4 cloves garlic, chopped
• 1-2 T extra virgin olive oil
• 1 C Sweet and Spicy Barbecue Sauce, divided*
• 1/2 C cornmeal (medium grind)
• 3 T ground flax seeds
• 1/4 t chipotle powder
• salt and pepper to taste

Preparation:

1. Cook lentils. Put lentils and 2 cups of water in a pot, add 1/2 t salt, and bring to a boil. Cover, turn down to medium-low heat, and simmer for 35-40 minutes.
2. While the lentils are simmering, saute the onion, bell pepper, and garlic over low heat until the onions are translucent and the peppers and garlic are softened.
3. Let the lentils cool after cooking. In a large bowl, mix lentils, veggie mixture, cornmeal, flax seeds, chipotle powder, 3/4 cup of barbecue sauce, and salt and pepper until thoroughly combined.
4. Grease a loaf pan with a little olive or coconut oil, and pack the lentil mixture in it.
5. Let the loaf sit for about 15 minutes for the cornmeal to soak up some moisture. 
6. While the loaf is resting, preheat the oven to 350 degrees.
7. Top the loaf with the remaining 1/4 cup of barbecue sauce.
8. Bake for about an hour, until a toothpick comes out clean.
9. Let the loaf sit for a few minutes to firm up prior to serving. 
10. Serve with barbecue sauce. You might want to double the barbecue sauce recipe to make sure you have plenty! Enjoy.

Buffalo Cauliflower

Buffalo sauce is one of my favorite sauces of all time - and it's so EASY to make a vegan version! It's one of my signature recipes - definitely my most requested recipe of all time. What to put it on, you ask? Instead of animal "stuff" or even tofu, give these cauliflower "wings" a try. Warning: they are totally addictive!

Ingredients:

• 1 head cauliflower, broken into florets
• 1 C almond milk
• 1 C corn meal
• 1 t garlic powder
• 1/2 t salt
• 1/2 t black pepper
• 1/2 C (or more!) Vegan Buffalo Sauce
• Vegan Ranch Dressing for dipping

Preparation:

1. Preheat oven to 400 degrees.
2. Line a large baking sheet with parchment paper.
3. Combine the almond milk, corn meal, garlic powder, salt, and pepper in a bowl.
4. Whisk corn meal mixture until all clumps are gone.
5. Coat the cauliflower pieces with the cornmeal mixture and place on baking sheet.
6. Bake at 400 degrees for 25 minutes.
7. Remove from the oven and place pieces into a large mixing bowl with Vegan Buffalo Sauce.
8. Toss gently until each piece is well covered.
9. Serve with store-bought or home-made Vegan Ranch Dressing.
10. Enjoy!

Vegan Buffalo Sauce

Buffalo Cauliflower

The first time I made this, it was for buffalo tofu bites. I couldn't get enough of it! I admit, I put it on everything. (I might have been known to eat it with a spoon, lol.) I usually make a double or triple batch and freeze some for later use - because I ALWAYS have buffalo sauce on hand! Serious yum.

Ingredients:

• 1/2 C vegan buttery spread
• 1 C Texas Pete Hot Sauce
• 1 C Frank's Red Hot Original Hot Sauce
• 1 T agave nectar
• 1-2 t ground cayenne pepper
• garlic powder to taste (optional...but isn't everything better with garlic?)

Preparation:

1. Melt the vegan buttery spread in a sauce pot over medium heat.
2. Add other ingredients and bring to a boil.
3. That's it! Incredibly easy and completely addictive.
4. Enjoy!

Spicy Thai Peanut Noodles

These noodles have a little kick, and they are fairly easy to put together on the fly. They are also good served hot or cold. Choose whatever vegetables sound good to you - they will all be good!

Ingredients:

• 1 C light coconut milk
• 1/2 C peanut butter
• 1/4 -1/2 C soy sauce (depending on how salty you like it)
• 1/4 - 1/2 C agave nectar (depending on how sweet you like it!)
• 6 - 8 cloves of garlic, minced
• 3 T fresh ginger, minced
• 2 t ground cumin
• 2 t ground coriander
• 1 t Thai chili garlic sauce
• 1 t red pepper flakes
• 2 T cornstarch
• 1 box whole wheat spaghetti
• 2 - 3 C vegetables
• 1 T oil (peanut, vegetable, or toasted sesame)
• lime wedges

Preparation:

1. Cook the pasta according to package directions, drain, and set aside.
2. Mix the coconut milk and cornstarch in a small sauce pan. Add all of the other ingredients to the sauce and heat over low-medium heat until the peanut butter breaks down and all ingredients are incorporated in a nice, smooth sauce. If you like it hot like I do, add more chili garlic sauce and red pepper flakes than indicated above.
3. Meanwhile, in a wok or large pan, cook the veggies in a bit of oil until they are slightly softened but not mushy. (For the oil, I used peanut oil and a few drops of toasted sesame oil. For the veggies, I used baby carrots, frozen shelled edamame, green bell peppers, red bell peppers, and red and yellow onions.)
4. Add the pasta and the peanut sauce to the veggies, and stir to coat the noodles and veggies evenly with the sauce.
5. Serve with a wedge of lime on the side.
6. Enjoy!

Sweet and Spicy Barbecue Sauce

Grilled Veggie Skewers

This is a really simple, basic barbeque sauce. I don't see any need to buy bottled sauce when homemade is so easy to make - and it tastes fantastic. Use as a glaze or dip for veggie burgers, chickenless nuggets, or my favorite, veggie skewers!

Ingredients:

• 1/2 C ketchup
• 1/2 C apple cider vinegar
• 1/4 C brown sugar
• 1/4 C agave nectar
• 2 T tomato paste
• 1 T chili powder
• 1 T yellow mustard
• 1 t onion powder
• 1 t garlic powder
• 1/2 t chipotle powder
• 1/2 t garlic salt
• 1/2 t coarse ground black pepper
• habanero or red pepper flakes to taste (optional)

Preparation:

1. Put all ingredients in a saucepan and bring to a boil.
2. Let the sauce simmer for 15-20 minutes.
3. Enjoy!

Spicy Adzuki Bean Burgers

Adzuki beans are small red beans that originated in China. They are a staple of the macrobiotic diet, and they are a good source of magnesium, potassium, iron, zinc, copper, manganese and B vitamins. Adzuki beans have been called the "weight loss bean," since they are low in calories and fat, yet high in nutrition.

Ingredients:

• 2 C cooked adzuki beans*
• 1 T extra virgin olive oil
• 1/2 green bell pepper
• 1/2 yellow or white onion
• 3 cloves garlic
• egg replacer for one egg**
• 1/2 C panko breadcrumbs
• 1/2 t onion powder
• 1/2 t garlic powder
• 1 t cumin
• 1 t chili powder
• 1 t vegan Worcestershire sauce
• salt & pepper to taste

Preparation:

1. Saute onion, green bell pepper and garlic in extra virgin olive oil, plus salt and pepper to taste, over low heat until softened.
2. Remove from heat and let cool.
3. Preheat oven to 350 degrees.
4. Meanwhile, mash beans in a large mixing bowl.
5. When onion/pepper/garlic mixture cools, add to beans.
6. Add remainder of ingredients and mix well with your hands. Divide into four large patties.
7. Bake for 15-20 minutes on each side.
8. Top with favorite burger toppings and enjoy.

Notes:

*You can substitute any cooked beans (black, kidney, etc.) for the adzuki beans, if you have trouble finding them.
**I used EnerG egg replacer. You could also use 2 T potato starch, 1/4 cup canned pumpkin or squash, or 1 T ground flax seed mixed with a couple T of water.


Adzuki Bean Burgers

Sweet & Spicy Sweet Potato Wedges

Sweet potatoes are a nutritional all-star. They are loaded with vitamins, minerals, and fiber. These wedges make a great side dish or a perfect mid-afternoon snack. Dip them in ketchup, or curried plant-based mayonnaise, or barbecue sauce...all good!

Ingredients:

• 2 large sweet potatoes
• scant 1/4 C extra virgin olive oil
• 2 T cinnamon/sugar mix
• 1/4 t ground cayenne pepper
• 1/4 t cumin
• salt & pepper to taste

Preparation:

1. Pre-heat oven to 450 degrees.
2. Scrub the sweet potatoes and slice into wedges of about the same thickness. (I like to cut the ends off, halve the potatoes, and then slice into wedges.) Leave the skin on, as it is the source of a lot of the nutrients in sweet potatoes.
3. Mix olive oil, 1 1/2 T of the cinnamon/sugar mix, cayenne pepper, cumin, and salt and pepper in a large bowl. Add sweet potato wedges and toss with hands to coat all wedges thoroughly with the mixture.
4. Pour sweet potato wedges on a lightly oiled or lined baking sheet.
5. Bake for 15 minutes.
6. Remove from the oven and turn all of the potatoes gently with a spatula. After turning, sprinkle them with the remaining 1/2 T of cinnamon/sugar mixture.
7. Bake for another 15 minutes, until wedges are tender and caramelized.
8. Enjoy!