Vegan Recipes and Plant Based Cooking

Salsa is usually shelved as a condiment, but in my mind it's a main dish star. Add some beans and rice and give it a front page headline. 1 pint cherry tomatoes, halved 1 cubamelle pepper, diced 1 poblano, diced 1 jalapeno, minced 1 harberno, minced 1 can garbanzoes, rinsed 1 tbls apple cider vinegar 2 tbls olive oil 1 tbl hot sauce 2 tsps salt 1 tsp onoin powder 2 tsps oregano 1 tsp black pepper There's no cooking. You're just chopping and stirring. Boatloads of flavor with minimal effort.

Pasta is universal. It transcends cultures. It's a blank canvas upon which we can layer any number of flavors from all around the world. 3 tbls olive oil 1/4 cup pasta water 5 cloves garlic, smashed and minced 1 jalapeno, minced 1 long hot pepper, thinly sliced on the bias 1 poblano, diced 1 habernero, minced 1 can black beans, rinsed 2 1/2 tsps salt 1 tsp black pepper 2 tsps oregano 2 tsps thyme 8 ounces linguine or similar dry pasta I used to cook pasta the traditional way. Add it to boiling. salted water. Recently I started cooking it differently. Alton Brown has come up with a cold water method that I really like. It's easier and yields a more consistent result. If you're not familiar with his method, he has documented his pasta cookery revelation on his blog. While the pasta cooks, prepare your veg and beans and toss them into an appropriately sized vessel to hold everything. When doing long pasta, I use tongs to remove it from the water. It&#

It's been a while since I did something Mexican inspired. When it comes to spice and the manipulation of heat and acid, Mexican flavors are king. In my opinion there is no better cuisine for plant-based than Mexican. It easily introduces great flavor without any unnecessary meat or dairy components. This is a spicy and sweet broth filled with black beans, corn and various peppers. It's accompanied by a rustic salsa. The corn and black bean soup stand on their own. But the salsa does add another pop of dimension that most palates will definitely appreciate. Soup 1 cubanelle pepper, diced 1 long hot pepper, sliced 1 jalapeno pepper, minced 1 habernero pepper, minced 1/2 medium red onion, diced 3 cloves garlic, minced 3 japone peppers, torn, most of the seeds removed 2 puya peppers, torn, most of the seeds removed 1 inch ginger, peeled, minced 1/2 cup parsley 1 can black beans, rinsed 1 cup frozen yellow corn 1 tbl spicy mustard 1 tbl sriracha 2 tbls olive oil 2 tbls apple cider

I've discovered it's often how little cooking you do that makes for the tastiest result. I'm all for classic technique and traditional approaches. These are the foundation of a true culinary mind. Still, I've learned over the years, that as with all things, so too in food, less can definitely be more. This is especially true when you're doing vegetarian, plant-based or vegan. I've produced some of my most profound flavors by keeping it simple. There is no substitue for clean flavors with minimal processing. 1 red bell pepper, diced 1/2 yellow onion, diced 3 cloves garlic, minced 1 inch ginger, minced or grated 1 can red beans, rinsed 1 can black beans, rinsed 1 jalapeno, minced 2 tbls olive oil 1 tbl apple cider vinegar 2 tsps hot sauce 2 1/2 tsps salt 2 tsps black pepper 2 tsps dry oregano Don't be afraid to use ginger with other flavors outside of the asian spectrum. It's more versatile than you think. Oregano is also more than jus