4
SIMPLE NUTS MAKE MEAN MAINS
Seamlessly Going from Beloved Snack to Headliner of the Meal
Nuts and seeds are often used as an afterthought in many recipes, as a mere garnish, rather than as the inspiration for the meal. We’ve flipped this concept upside down by building fancy and colorful plant-based main dishes around the ultimate attraction of the show. Ladies and gentlemen, a round of applause for mighty nuts and seeds!
Cashew Cauliflower Curry with Quinoa
Tahini Chickpea–Topped Rice and Carrot Bake
Cajun Roasted Chestnuts and Potatoes
Loaded Potatoes with Pepita Guacamole
Ginger Soy Wasabi Toasted Almonds
Moroccan Pilaf with Pomegranate Walnuts
Sweet Potato Berbere Cashew Stew
Pea Scramble with Peanut Miso Drizzle
Buffalo Peanut Inside-Out Rolls
Thai Fried Wild Rice with Sriracha Lime Cashews
Cashew-Crusted Grilled Cheese with Charred Apples
Texas Hold ‘Ems (Savory BBQ Pecans)
Cashew Avocado Toast with Pistachio Dukkah
Sesame Walnut Bean Ball Banh Mi
Walnut, Arugula, and Grape Tacos
◁ Cashew Cauliflower Curry with Quinoa
▸ NUT: CASHEW ▸ GLUTEN-FREE POTENTIAL ▸ SOY-FREE POTENTIAL
Still looking for more fast and tasty options for healthy meals in no time? Behold, this colorful curry that makes good use of that leftover cooked quinoa (or brown rice) hiding in the back of the fridge.
Black mustard seeds are quite fragrant, but can be hard to find. If you have brown mustard seeds, they will do the trick in a pinch even though they are not quite as pungent. Or you can leave them out entirely.
1/2 cup (70 g) raw whole cashews
1 tablespoon (15 ml) grapeseed, melted coconut, or olive oil
1/2 teaspoon black mustard seeds (see headnote)
3 cups (300 g) small cauliflower florets
1 bell pepper (any color), trimmed and cored, chopped
1/2 or 1 whole small habañero or other medium to hot pepper, seeded and minced, to taste (wear gloves)
2 small shallots, trimmed, peeled, and chopped
3 cloves garlic, minced
1 teaspoon mild to medium curry powder
1 teaspoon garam masala
1/2 teaspoon ginger powder or 1 1/2 teaspoons grated fresh ginger
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon fine sea salt, to taste
1/2 teaspoon ground turmeric
Juice of a quarter lime
1/2 cup (120 ml) unsweetened plain cashew milk (or other nut milk)
1 3/4 cups (324 g) cooked quinoa
Chopped fresh cilantro or parsley, to taste
Preheat the oven to 300°F (150°C, or gas mark 2). Place the cashews on a baking sheet. Bake until golden brown and fragrant, checking and stirring occasionally to prevent burning, about 10 to 15 minutes total. Set aside to cool.
Heat the oil in a large skillet over medium-high heat. Add the mustard seeds and cover with a lid. Be careful not to burn and carefully shake the pan occasionally, adjusting the heat if needed. After about 30 seconds, the sputtering will slow. Remove the lid. Add the cauliflower, and cook 6 minutes, until lightly browned. Add the peppers, shallots, and garlic, and cook uncovered for another 2 minutes. Add the curry powder, garam masala, ginger, cumin, coriander, salt, turmeric, and lime juice. Cook for another minute. Add the milk. Stir to combine, and cover with a lid. Cook for another 4 to 6 minutes, or until the cauliflower is tender. Remove the lid occasionally to stir. If the vegetables stick to the pan or if the curry isn’t very saucy, add extra milk or vegetable broth as needed.
Serve on the quinoa, and sprinkle the cashews and herbs on top.
YIELD: 2 to 3 servings
◁ Pistachio Orange Beet Pilaf
▸ NUT: PISTACHIO ▸ SOY-FREE POTENTIAL
Celine lives in a California town where sweltering summers are known to last for about six months. No wonder refreshing salads such as this one are an everyday occurrence in her household. The addition of a generous amount of pistachio nuts makes the salad a bit more substantial without weighing you down.
For the dressing, we usually go with 2 tablespoons (30 ml) orange juice, 1 tablespoon (15 ml) roasted pistachio oil, and 1 tablespoon (15 ml) white balsamic vinegar for the whole salad, with a pinch of salt. It all depends on how saucy you like it!
4 medium beets, trimmed and peeled, cut into bite-size cubes
1 to 2 teaspoons (5 to 10 g) harissa paste or (2 to 4 g) dry blend
3/8 teaspoon ground ginger or 1 1/2 teaspoons grated peeled fresh ginger
1/4 cup (60 ml) fresh orange juice, divided
1 scant teaspoon coarse kosher salt
2 shallots, peeled and quartered
1 cup (186 g) dry whole wheat couscous or (160 g) quick-cooking bulgur (not the soaking-only kind), cooked according to package directions
Roasted pistachio oil or extra-virgin olive oil
1 organic orange (for its zest)
White balsamic vinegar, as needed
1/2 cup (60 g) shelled pistachios, lightly roasted and coarsely chopped
1/4 cup (about 15 g) fresh herbs (such as parsley, mint, or a combo)
Preheat the oven to 400°F (200°C, or gas mark 6). Place the beets, harissa, ginger, 2 tablespoons (30 ml) orange juice, salt, and shallots in a 9-inch (23 cm) square baking pan. Roast for a total of about 30 to 40 minutes, or until tender, stirring every 10 minutes. Set aside to cool to room temperature. Once cooled, chop the shallots.
To serve, divide the couscous or bulgur among 4 plates. Top with a quarter of the beets and shallot. Drizzle each serving with pistachio oil, 1 1/2 teaspoons (of the remaining 2 tablespoons, or 30 ml) orange juice, a few grates of orange zest, and a drizzle of vinegar. Top with pistachios and herbs to taste. Serve immediately.
YIELD: 4 side-dish servings
◁ Tahini Chickpea–Topped Rice and Carrot Bake
▸ SEED: SESAME (TAHINI) ▸ GLUTEN-FREE POTENTIAL
Big thumbs-up to the slightly cheesy, totally creamy, chickpea- and tahini-based topping on this healthy bake. We often serve it with a big salad tossed with a light vinaigrette for extra vegetable goodness. If you’re out of pomegranate molasses, replace it with 1 tablespoon (15 ml) lemon juice and 1 1/2 teaspoons agave nectar.
8 large carrots, trimmed and peeled, sliced into thin coins
1/2 large red onion, quartered
4 cloves garlic, peeled and left whole
1 1/2 teaspoons ras el hanout
1 tablespoon (20 g) pomegranate molasses
1 tablespoon (15 ml) olive oil
1/2 teaspoon harissa paste or dry blend
1 cup (188 g) dry brown rice of choice or 1 cup (170 g) dry quinoa, cooked
1 tablespoon (18 g) shiro (white) miso
2 tablespoons (30 ml) fresh lemon juice
1/4 cup (64 g) tahini paste
2 tablespoons (15 g) nutritional yeast
1 1/2 cups (256 g) cooked chickpeas
1 cup (235 ml) vegetable broth
Ground pepper
Roasted sesame seeds, for topping
Preheat the oven to 400°F (200°C, or gas mark 6). Place the carrots in a 9 × 13-inch (23 × 33 cm) baking pan, with the onion, garlic, ras el hanout, pomegranate molasses, oil, and harissa. Fold to combine. Roast in 10-minute increments, stirring after each increment, until the carrots are tender. Timing will vary with the freshness and variety of the carrots, but about 30 to 40 minutes.
In the meantime, evenly place the cooked rice at the bottom of a 9 × 13-inch (23 × 33 cm) baking pan. You can also use 4 smaller 6.5 × 5-inch (17 × 13 cm) baking dishes to make fancy individual bakes. If using the latter, stir the rice and carrots in a large bowl, then transfer to the dishes.
Place the miso, lemon juice, tahini, nutritional yeast, chickpeas, broth, and pepper in a blender. Blend until completely smooth. Set aside.
Once the carrots are ready and slightly cooled, you can chop the onion and mince the garlic; lower the oven heat to 375°F (190°C, or gas mark 5). Gently stir the carrots into the rice in the pan, using a rubber spatula. Evenly place the chickpea mixture on top of the carrots, and sprinkle with sesame seeds to taste. Bake for 25 minutes, or until the topping is set and slightly browned.
YIELD: 4 to 6 servings
◁ Cajun Roasted Chestnuts and Potatoes
▸ NUT: CHESTNUT ▸ GLUTEN-FREE POTENTIAL ▸ SOY-FREE POTENTIAL
Fresh chestnuts can be hard to find when not in season: we have nothing against vacuum-packed, already-roasted chestnuts. If eaten as is, they aren’t quite as scrumptious as fresh, but they still perform well when perfectly seasoned as in this recipe. Not having to do the peeling yourself is an added bonus. We use a salt-free Cajun seasoning blend, so be sure to adjust the quantity of salt if your seasoning isn’t salt-free.
Nonstick cooking spray or oil spray
1 tablespoon (9 g) Cajun seasoning
1 tablespoon (15 ml) grapeseed, olive, or peanut oil
Juice 1 large lemon
1 teaspoon to 1 tablespoon (5 to 15 ml) hot sauce (Tabasco), to taste
1 pound (454 g) fingerling potatoes, halved or quartered depending on size
1 red bell pepper, trimmed, cored, quartered, each quarter cut into approximately 1-inch (2.5 cm) pieces
2 shallots (2 ounces, or 56 g once trimmed), quartered or 1 cup (90 g) sliced leek (thoroughly cleaned)
6 cloves garlic, left whole
1 scant cup (150 g) peeled roasted or steamed chestnuts
1 teaspoon coarse kosher salt (halve if not using a salt-free Cajun seasoning blend, or adjust to taste)
4 generous sprigs (4 g) fresh thyme
Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat a 9 × 13-inch (23 × 33 cm) baking pan with cooking spray.
In a large bowl, stir to combine the Cajun seasoning, oil, juice, and hot sauce. Add the potatoes, bell pepper, shallots, garlic, chestnuts, and salt. Stir, and add the thyme sprigs. Transfer to the prepared pan, and cover tightly with foil.
Roast for 15 minutes, then remove the foil to stir. Roast uncovered for another 10 minutes, then stir. Lower the heat to 350°F (180°C, or gas mark 4). Roast for another 10 minutes, or until the potatoes are tender. Turn off the oven, and leave the pan in there for another 5 minutes. Discard the thyme sprigs (the leaves should have fallen off). Mince the garlic and chop the shallots, and serve.
YIELD: 4 servings
◁ Loaded Potatoes with Pepita Guacamole
▸ NUT AND SEED: ALMOND AND PEPITA ▸ GLUTEN-FREE POTENTIAL ▸ SOY-FREE POTENTIAL
These twice-baked potatoes with a creamy almond filling are piled high with vegetables, and they are almost too much fun to build and eat! When roasting the potatoes in a big oven instead of a countertop oven, we like to pair them with other foods that need roasting, such as garlic, bell peppers, or other vegetables. It makes the oven use more worthwhile as long as it doesn’t get overly crowded in there.
2 large white or Russet potatoes (not peeled), halved lengthwise
Salt
Nonstick cooking spray or oil spray
1/3 cup plus 2 tablespoons (110 g) Almond Sour Cream
2 tablespoons (10 g) minced scallion
1 large clove garlic, grated or pressed
1/2 jalapeño pepper (seeded or not), minced, to taste
1 1/3 cups (93 g) finely shredded or chopped green cabbage
8 thin slices of tomato or 1 cup (180 g) fresh diced tomato (not canned)
1 recipe Pistachio Guacamole, made with pepitas and kept extra chunky
Lime wedges, for garnish
Pepitas, for garnish
Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat the flat half of each potato with cooking spray or oil and sprinkle a tiny pinch of salt on each. Place flat-side down on a small baking sheet and bake 45 minutes, then flip. Bake for another 15 minutes, or until tender. Lower the heat to 375°F (190°C, or gas mark 5).
Remove the potatoes from the oven. Let cool slightly until you can handle them to scoop out the flesh. Place the flesh in a bowl and coarsely mash. Stir with the sour cream, scallion, garlic, jalapeño pepper, and a generous pinch of salt. Divide the resulting preparation between each scooped-out potato, patting down to even out the tops. Place back on the baking sheet and bake until slightly golden, about 15 minutes. Prepare the guacamole while the potatoes are baking.
Add a generous handful (about 1/3 cup, or 23 g) cabbage on each potato half. Top with 2 tomato slices or 1/4 cup (45 g) diced tomato, and one-quarter of the guacamole. Garnish with lime wedges. Top with a small handful of pepitas. Serve immediately.
YIELD: 4 filled potato halves
◁ Zhoug Cashew Thin Omelets
▸ NUT: CASHEW OR ALMOND OR PISTACHIO ▸ GLUTEN-FREE POTENTIAL
Surprisingly filling and completely awesome, these omelets can be made with pretty much any nut, nut meal, and nut milk you want. We’ve tried them with cashews, almonds, and even pistachios, and loved every bite of each.
1/2 or 1 jalapeño pepper, trimmed and seeded, to taste
1/4 cup (6 g) fresh cilantro leaves
1/4 cup (15 g) fresh parsley leaves
3 scallions (about 1/2 cup, or 40 g)
2 cloves garlic, grated or pressed
1 tablespoon (15 ml) brown rice vinegar
1 tablespoon (15 ml) fresh lime juice
1 tablespoon (18 g) light miso
1/2 teaspoon ground cumin
1/4 teaspoon ground black pepper, to taste
1/8 teaspoon ground cardamom
1 cup (235 ml) unsweetened plain cashew or almond milk
1 tablespoon (15 ml) grapeseed oil
3/4 cup (90 g) garbanzo fava bean flour, sifted
1/4 cup (30 g) cashew or almond or pistachio meal
2 tablespoons (15 g) nutritional yeast
1/4 teaspoon baking powder
Scant 1/2 teaspoon coarse kosher salt
Nonstick cooking spray or oil spray
Place the pepper through the cardamom in a food processor. Pulse to combine, but leave slightly chunky. Transfer to a large bowl along with the milk and oil. Slowly whisk the flour, cashew meal, nutritional yeast, baking powder, and salt into the wet ingredients: there should be no flour lumps left. Let stand 15 minutes.
Heat a large, nonstick pan on medium-high heat. Lower the heat to medium. Lightly coat the pan with cooking spray or oil spray once hot, away from the heat. Add a scant 1/2 cup (110 ml) of batter to the skillet. The batter should spread itself to a thin, approximately 6.5-inch (16.5 cm) wide circle. Let cook for about 4 minutes, until the center looks not too dry but not too moist either. Carefully lift the edges of the omelet to make sure it is golden brown, which means it can be flipped. Carefully flip with a large spatula, and let cook for another 4 minutes, or until golden brown. Lightly coat the pan again each time before cooking the remaining 4 omelets. (We got 5 in all while some testers got 4, so the yield may vary.) Serve immediately.
YIELD: 2 to 4 servings
Ginger Soy Wasabi Toasted Almonds
▸ NUT: ALMOND ▸ QUICK AND EASY
These almonds taste great as a snack, but we need to smash the myth that nuts are only good for snacking! So try these awesome buggers on top of salads, in your tacos, to top your bowls, on the Thai Peanut Pizza, in wraps and sandwiches, even in your sushi rolls!
1 teaspoon wasabi powder
2 teaspoons (10 ml) water
1 tablespoon (14 g) coconut oil (refined or unrefined is fine)
1 tablespoon (15 ml) soy sauce (use gluten-free for a gluten-free dish)
2 teaspoons (6 g) sesame seeds, black or white (or both!)
1 teaspoon garlic powder
1/2 teaspoon ginger powder
1 cup (108 g) slivered almonds
In a small bowl, mix together the wasabi powder and water. Let sit for 15 minutes to allow flavor to develop.
Add the coconut oil, soy sauce, sesame seeds, garlic powder, and ginger to the wasabi mixture and stir to mix.
Heat a frying pan over medium heat. Add the slivered almonds and lightly toast, 1 to 2 minutes. Add in the wet mixture and toss with the almonds. Reduce the heat to medium-low heat and continue to sauté until the majority of the liquid has been absorbed and the nuts are almost dry and sticky. Turn the nuts constantly to prevent burning.
Allow to cool completely before storing in an airtight container.
YIELD: 4 servings
◁ Moroccan Pilaf with Pomegranate Walnuts
▸ NUT: WALNUT ▸ SOY-FREE POTENTIAL
We’re always keen on recipes that are packed with various textures, a worthwhile amount of fiber-ful vegetables, and loads of flavors: this one definitely fits the bill. Just try not to eat all the walnuts while preparing the rest of the recipe—or make twice the amount needed if you’re just as hopeless as we are.
FOR THE WALNUTS:
1/2 cup (60 g) walnut halves, broken in two
1 tablespoon (15 ml) pomegranate molasses, plus extra to serve
Generous pinch ground cumin or coriander
Pinch coarse kosher salt
FOR THE PILAF:
12 ounces (340 g) fresh broccoli florets
Generous pinch fine sea salt
2 cloves garlic (left whole)
1 tablespoon (15 ml) olive oil
1/2 habañero or serrano pepper, seeded
1 1/2 cups (256 g) cooked chickpeas
1 teaspoon toasted sesame oil
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/16 to 1/8 teaspoon ground cardamom, to taste
1 1/2 cups (258 g) cooked and chilled kamut, farro, or other whole grain
1 tablespoon (15 ml) apple cider vinegar
1/2 cup (80 g) sulfur-free organic dried Turkish apricots, sliced
1 teaspoon ground sumac, plus extra for garnish
4 thin scallions (1 ounce, or 28 g), thinly sliced
Chopped fresh cilantro and parsley leaves, for garnish
To make the walnuts: Preheat the oven to 325°F (170°C, or gas mark 3). Line a small, rimmed baking sheet with parchment paper. In a small bowl, stir to combine all the ingredients. Toast for 10 minutes, stirring at least once halfway through to make sure the nuts don’t burn. Lower the heat to 275°F (140°C, or gas mark 1) and bake for another 8 minutes, or until the nuts aren’t sticky anymore. Let cool on the paper. Set aside.
To make the pilaf: Preheat the oven to 400°F (200°C, or gas mark 6). Place the broccoli, salt, garlic, oil, and pepper to a 9-inch (23 cm) baking pan, and fold to combine. Roast in 10-minute increments, stirring after each increment, until the broccoli is tender and lightly browned, about 20 minutes total. Once cooled, mince the garlic and pepper and slightly chop the broccoli.
Place the chickpeas, sesame oil, cumin, coriander, turmeric, and cardamom in a skillet. Sauté on medium heat for 1 minute, to toast the spices. Add the roasted broccoli, garlic, pepper, kamut, vinegar, apricots, sumac, and scallion. Fold to combine, and cook on medium-low heat for another 2 minutes to meld the flavors. Adjust the seasoning if needed. Serve warm or at room temperature with herbs and walnuts. Add a drizzle of pomegranate molasses and a pinch of sumac on top upon serving, if desired.
YIELD: 4 servings
◁ Sweet Potato Berbere Cashew Stew
▸ NUT: CASHEW ▸ GLUTEN-FREE POTENTIAL ▸ OIL-FREE ▸ SOY-FREE POTENTIAL
A breeze to make, with awesome results as an added bonus: this one even managed to convince a sweet potato-hater that the orange tuber deserves some love, too. Everyone needs more recipes like this in their repertoire.
Note that berbere spice varies in heat levels, so adjust the quantity accordingly. You can always start with the lower amount if you’re unsure, and add a pinch extra at the end.
1 tablespoon (15 ml) fresh lime juice
5 small (scant 18 ounces, or 500 g) sweet potatoes, cut into bite-size pieces
3 carrots (scant 7 ounces, or 180 g), peeled and minced
1/2 large red onion, chopped
Salt
1 green bell pepper, trimmed and cored, chopped
3 cloves garlic, minced
1/2 to 1 1/2 teaspoons berbere spice, to taste
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
2 tablespoons (33 g) tomato paste
1/4 cup (64 g) toasted cashew butter
1 3/4 cups (415 ml) low- or no-sodium vegetable broth
Cooked brown rice, to serve
Fresh cilantro leaves
Toasted cashews, coarsely chopped
Place the lime juice, potatoes, carrots, onion, and a couple pinches salt in a large skillet. Stir to combine. Cook on medium-high, stirring occasionally, for 6 minutes. Add the bell pepper, garlic, berbere spice, cumin, coriander, and tomato paste. Cook for another 2 minutes, stirring occasionally; if the vegetables start to stick, add a splash of water and stir to combine.
Add the cashew butter and broth, stirring to combine. Cover with a lid, and lower the heat to simmer until the vegetables are tender, about 30 to 35 minutes. Stir occasionally. Let stand 15 minutes before serving.
Serve on top of rice, garnished with cilantro and cashews.
YIELD: 4 servings
◁ Nutty Gnudi
▸ NUTS: ALMOND AND CASHEW
Literally translated from Italian, gnudi means nude. Think of these as nude ravioli . . . just the filling! Traditionally these are made with ricotta cheese, herbs and spices, and flour. We’ve replaced the ricotta with a mixture of ground nuts. These taste great served up with your favorite marinara or pesto, then finished off with a sprinkling of the Pesto Pine Nut Parm-y Sprinkles.
1 1/4 cups (150 g) whole wheat pastry flour, or (156 g) all-purpose flour, divided
1 cup (112 g) cashews, soaked at least 4 hours or simmered 15 to 20 minutes, rinsed and drained
1/2 cup (48 g) almond meal
1/2 cup (120 ml) olive oil
1/2 cup (120 ml) unsweetened almond or cashew milk
2 tablespoons (4 g) dried basil
1 tablespoon (8 g) garlic powder
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika
1/3 cup (40 g) pine nuts
Additional oil for sautéeing
Add 1 cup (120 g) of the flour, cashews, almond meal, oil, milk, herbs, and spices to a food processor. Pulse until a crumble dough is formed. Transfer to a mixing bowl. Fold in the pine nuts. Place the remaining 1/4 cup (30 g) flour in a small dish and set aside.
Scoop 1 tablespoon (20 g) of dough into your hand, form it into an oblong ball, and place on a tray or plate. Repeat until all dough is used.
Bring a pot of lightly salted water to a boil. Lightly coat each gnudi in flour and carefully drop into the boiling water, about 6 at a time. Do not overcrowd the pot. Boil for 3 to 4 minutes. Remove from water with a slotted spoon and repeat with remaining gnudis.
Heat a small amount of oil in a frying pan or cast-iron skillet over medium-high heat. Add a few gnudis at a time to the pan, and sauté until a nice golden brown crust is formed. Serve immediately, with your favorite sauce. We happen to love it with the Pistachio Pesto.
YIELD: 28 pieces
◁ Pea Scramble with Peanut Miso Drizzle
▸ NUT: PEANUT ▸ GLUTEN-FREE POTENTIAL ▸ QUICK AND EASY
This saucy scramble can be served on top of finely chopped, cabbage, lightly dressed with carrot pickle brine (see here) or any other light vinaigrette. It adds a nice touch of color, crunch, and freshness.
If fresh peas aren’t available, replace them with the same quantity of frozen peas, thawed before use. Sugar snap peas (trimmed, chopped into bite-size pieces) can also be used.
FOR THE PEANUT MISO DRIZZLE:
1/4 cup (64 g) natural crunchy or creamy peanut butter
1/4 cup (60 ml) water
2 tablespoons (30 ml) brown rice vinegar, divided
1 tablespoon (18 g) shiro (white) miso
1 teaspoon toasted sesame oil
1 teaspoon agave nectar or other natural liquid sweetener
FOR THE PEA SCRAMBLE:
1 1/2 teaspoons melted coconut oil or peanut oil
1 pound (454 g) super firm tofu, cut into small cubes or crumbled
About 8 dashes liquid smoke
Salt
1 tablespoon (15 ml) tamari
1/2 cup (65 g) thinly sliced red onion
2 to 3 cloves garlic, thinly sliced
10 ounces (142 g) shelled fresh English peas, cooked just until bright green and crisp
FOR GARNISH:
Scallion, thinly sliced (white and green parts)
Fresh cilantro leaves
Dry-roasted peanuts
To make the Peanut Miso Drizzle: Use an immersion blender or whisk to combine the peanut butter, water, 1 tablespoon (15 ml) vinegar, miso, sesame oil, and agave. Set aside at room temperature while cooking the scramble.
To make the Pea Scramble: Heat the coconut oil in a nonstick skillet on medium-high heat. Add the tofu, splashes of liquid smoke, a healthy couple of pinches of salt, and cook until browned, about 8 minutes. Stir occasionally. Deglaze with the remaining 1 tablespoon (15 ml) vinegar (don’t breathe in the unpleasant fumes), and tamari. Add the onion and garlic, and sauté on medium heat for another 2 minutes. Stir the peas into the tofu, and cook until heated through, another 2 minutes.
Serve drizzled with the dressing, garnishing as desired. If you have dressing left, it might thicken when stored in an airtight container in the refrigerator. You can dilute it back to drizzly consistency by stirring 1 tablespoon (15 ml) warm water or broth into it.
YIELD: 3 to 4 servings, 1/2 cup (120 ml) drizzle
Buffalo Peanut Inside-Out Rolls
▸ NUT: PEANUT ▸ SOY-FREE POTENTIAL
Throw tradition completely out the window with this fun take on buffalo wings made into sushi rolls.
FOR THE RICE:
1 cup (180 g) arborio rice (sushi rice)
2 cups (470 ml) water
1 tablespoon (21 g) agave nectar
1 tablespoon (15 ml) rice vinegar
1/2 teaspoon salt
FOR THE BUFFALO PEANUTS:
1 tablespoon (15 ml) refined coconut oil, melted
1/4 cup (120 ml) your favorite hot sauce (Frank’s works well here, as does sriracha)
1 tablespoon (10 g) minced garlic
1 cup (112 g) dry-roasted peanuts
1/4 teaspoon black pepper
FOR THE ROLLS:
3 sheets of nori, cut in half
5 tablespoons (40 g) sesame seeds
1/2 cup (120 ml) Creamy Sunflower Buffalo Sauce
2 stalks celery, cut into thin julienne strips about 4-inches (10 cm)
1 cup (100 g) chopped scallion
2 tablespoons (7 g) fresh chopped dill
YOU WILL ALSO NEED:
A bamboo sushi rolling mat
A gallon-size resealable plastic bag
Plastic wrap
To make the rice: Place all the ingredients in a rice cooker and follow the instructions on your machine. If you do not have a rice cooker, bring the water and salt to a boil in medium saucepan. Stir in the rice, agave, and vinegar. Return to a boil, reduce to a simmer, cover, and cook until the rice is tender and has absorbed all the liquid, 16 to 18 minutes. Once the rice is cooked, remove from the heat and cool completely.
To make the Buffalo Peanuts: Add the coconut oil, hot sauce, and garlic to a small bowl, and mix together. Add in the peanuts and toss to coat. Heat a large skillet over medium-high heat. Add in the peanuts and sauté until most of the liquid has been absorbed. Remove from the heat and toss with the black pepper. Set aside to cool.
To assemble the rolls: Place your bamboo mat inside a resealable bag. Place on a flat work surface with the bag opening facing away from you. Place one half-sheet of nori on the edge closest to you. Add 1/2 cup (3.5 ounces or 100 g) of cooled rice in a single layer about 1/4 inch (6 mm) thick to completely cover the nori. Sprinkle liberally with 1 tablespoon (8 g) sesame seeds. Flip over so the rice is face down on the plastic and the nori side is up.
Spread 1 tablespoon (15 ml) of Creamy Sunflower Buffalo Sauce in a thin layer on the nori. Into the center of the nori, layer about 4 pieces of celery, 1/4 cup (38 g) of the Buffalo Peanuts, and 2 tablespoons (12 g) scallion.
Carefully roll in the sushi mat to close and create an inside-out roll. Take care to roll as tightly as possible. Open the mat. Cover the entire roll with plastic wrap, then re-roll in the bamboo mat to form the roll. Leave the roll in the plastic wrap, in the refrigerator, until ready to serve.
To serve, carefully unroll from the plastic. Using a very sharp knife, cut off each end of the roll and discard (or eat!). Cut the roll in half, then cut each half into quarters, and finally each quarter into eighths. Carefully remove each piece and arrange on a plate. Drizzle with remaining Creamy Sunflower Buffalo Sauce, and garnish with remaining scallion and dill.
YIELD: 6 rolls (48 pieces)
◁ Pad Tahini
▸ NUT AND SEED: PEANUT AND SESAME (TAHINI) ▸ GLUTEN-FREE POTENTIAL
Our spin on pad thai is one of those dishes that tastes even better reheated the next day. Kind of like take-out, with something extra added in: tahini, in this case, which adds extra flavor, protein, and calcium.
1 ounce (28 g) sliced dried shiitake mushrooms, rinsed
2 cups (470 ml) water
1/4 cup (64 g) tahini paste
1/4 cup (80 g) brown rice syrup or 2 tablespoons plus 2 teaspoons (54 g) agave nectar
2 tablespoons plus 2 teaspoons (40 ml) fresh lime juice
2 tablespoons plus 2 teaspoons (40 ml) tamari, plus extra for serving
2 tablespoons plus 2 teaspoons (40 g) tamarind paste or concentrate
1 1/2 teaspoons peanut oil
3/4 cup (120 g) chopped red or white onion
1 red bell pepper, trimmed and chopped
4 cloves garlic, minced, to taste
1/2 teaspoon red pepper flakes
1/2 teaspoon coarse kosher salt
1/2 teaspoon ground turmeric
3 cups (270 g) chopped green cabbage
8 ounces (227 g) brown or regular rice pad thai noodles
1 1/2 teaspoons toasted sesame oil
Garnishes: Thinly sliced scallion, chopped dry-roasted peanuts, roasted sesame seeds, fresh cilantro, and lime wedges
Place the mushrooms in a bowl. Cover with the water. Let stand 10 minutes. Drain, reserving the soaking water. Set aside.
Whisk to combine 1/2 cup (120 ml) mushroom water, tahini, syrup, juice, tamari, and tamarind in a small saucepan. Heat on medium-high heat, lower the heat and simmer, stirring frequently until just thickened, about 4 minutes.
Heat the peanut oil in a large skillet. Add the onion, and sauté on medium-high heat stirring occasionally until browned, about 6 minutes. Add the mushrooms, bell pepper, and garlic, and sauté until the pepper just starts to soften. Add the pepper flakes, salt, and turmeric. Stir to toast for 1 minute. Add the cabbage, and sauté until softened but still crisp, about 4 minutes.
In the meantime, bring to a boil the last of the mushroom water combined with enough water to generously cover the noodles. Carefully remove from the heat, add the noodles, and soak until al dente, following the instructions on the package. Drain, then stir the sesame oil into the noodles.
Stir the noodles and as much sauce as desired into the vegetables, and simmer to meld the flavors, about 4 minutes. Serve with garnishes and extra tamari, if desired. If you have leftovers of the sauce, use them to moisten leftovers.
YIELD: 4 to 6 servings
Basic Chickpea Cashew Omelet
▸ NUT: CASHEW ▸ GLUTEN-FREE POTENTIAL ▸ QUICK AND EASY
The following omelet makes quite an impression cut into strips in our Thai Fried Wild Rice, where it adds a healthy boost of protein. It tastes great as a solo performer as well, or served with Cheesy Almond Gravy. We often add a handful of minced fresh herbs and veggies (such as onions, bell peppers, and mushrooms) to the batter before cooking the omelet. No need to bother cutting into strips in this case, unless you want to use it as an addition to salads.
1/2 cup (120 ml) unsweetened plain cashew or almond milk
1 1/2 teaspoons brown rice vinegar
1 1/2 teaspoons fresh lime juice
1 teaspoon light miso
1 teaspoon grapeseed oil
1/4 cup plus 2 tablespoons (45 g) garbanzo fava bean flour or chickpea flour, sifted
2 tablespoons (15 g) cashew or almond meal
1 tablespoon (8 g) nutritional yeast
1/4 teaspoon coarse kosher salt
1/4 teaspoon ground turmeric
Nonstick cooking spray or oil spray
Whisk all the ingredients, except cooking spray, in a medium glass bowl. Set aside for 5 minutes. Heat a large, nonstick pan on medium-high heat. Lower the heat to medium. Lightly coat the pan with cooking spray or oil spray once hot, away from the heat.
Pour the batter into the pan: it should spread itself to an 8-inch (20 cm) circle. Let cook for about 6 minutes. Carefully lift the edges to make sure it is golden brown, which means it can be flipped.
Carefully flip with a large spatula, and let cook for another 6 minutes, or until golden brown.
If using in the Thai Fried Wild Rice, transfer to a cooling rack before cutting into small strips (about 1 inch or 2.5 cm in length, 1/4 inch or 6 mm in thickness) with a sharp knife. This can be done ahead of time and stored in an airtight container in the refrigerator until ready to use, up to 1 day ahead. (Chilling the omelet will make for easier cutting.) Note that you can also make 2 smaller, 4-inch (10 cm) omelets, cooking them in two separate batches.
If using as is and not cut into strips, serve immediately.
YIELD: 1 omelet
Thai Fried Wild Rice with Sriracha Lime Cashews
▸ NUT: CASHEW ▸ GLUTEN-FREE POTENTIAL
Cashews can do no wrong! That’s our motto. We love the crunchy, spicy attitude they bring to this colorful, flavorful plate. If you’re looking for a change, the same quantity (2/3 cup [112 g]) of raw Brazil nuts is wonderful too, coarsely chopped once cooled.
FOR THE CASHEWS:
2/3 cup (93 g) raw whole cashews
1 1/2 teaspoons sriracha sauce
1 1/2 teaspoons fresh lime juice
1/2 teaspoon agave nectar
Couple generous pinches coarse kosher salt
FOR THE FRIED RICE:
1 recipe Basic Chickpea Cashew Omelet, prepared and chilled
1 tablespoon (15 ml) peanut oil or melted coconut oil
1/4 cup (40 g) minced shallot or red onion
1 generous cup (90 g) chopped red cabbage
2 cloves garlic, minced
1/2 jalapeño or other hot pepper, seeded and minced, to taste
1 1/2 cups (190 g) cooked and cooled wild rice
2 teaspoons (10 ml) toasted sesame oil
1 cup (130 g) carrot pickles (see here)
1 tablespoon (15 ml) brine from carrot pickles (see here), to taste
1 teaspoon tamari, to taste
1/3 cup (27 g) thinly sliced scallion
Fresh cilantro leaves, for garnish
Thin English cucumber slices, for garnish
To make the cashews: Preheat the oven to 325°F (170°C, or gas mark 3). Line a small, rimmed baking sheet with parchment paper. In a small bowl, stir to combine all the ingredients. Roast for 10 to 15 minutes, until the nuts are fragrant and dry, checking and stirring every 5 minutes to make sure the nuts don’t burn. Let cool on the paper, separating once cooled. Set aside.
To make the fried rice: Cut the chilled omelet into 1-inch (2.5 cm) strips with a sharp knife. Set aside. Heat the oil in a large wok or skillet. Add the shallot and cook on medium-high heat until softened, about 3 minutes. Add the cabbage, garlic, and pepper. Sauté for about 2 minutes; the cabbage should remain crisp. Add the rice and cook until heated through, about 2 minutes. Transfer the mixture to a large bowl.
Wipe the sides of the wok if there were spills and return to medium heat. Heat the sesame oil, and add the omelet strips. Sauté until heated through and slightly browned, about 3 minutes.
Add the carrot pickles, brine, and tamari to taste to the rice bowl, folding with a rubber spatula to combine. Serve immediately with cashews, scallion, cilantro, and cucumber.
YIELD: 3 to 4 servings
Cashew-Crusted Grilled Cheese with Charred Apples
▸ NUT: CASHEW ▸ SOY-FREE POTENTIAL ▸ QUICK AND EASY
This grown-up grilled cheese pairs tart green apples with a savory spread, and sandwiches it all in between toasty bread with a cashew crust.
FOR THE BALSAMIC THYME SPREAD:
1/3 cup (75 g) Simple Cashew Mayo, or store-bought vegan mayo
1 tablespoon (15 g) whole-grain mustard (spicy mustard is great here)
1 tablespoon (15 ml) balsamic vinegar
1/4 teaspoon dried thyme
FOR THE GRILLED CHEESE:
8 slices of hearty bread
2 green apples, skin on, thinly sliced
1/2 cup (56 g) finely ground cashews
1/2 teaspoon dill
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon paprika
8 slices of bread
1/2 cup (112 g) Simple Cashew Mayo, or store-bought vegan mayo
1/2 cup (128 g) cashew butter
4 slices of Simple Nutty Cheese, or your favorite store-bought vegan cheese
1 cup (30 g) greens, such as arugula, mixed baby greens, spinach, or watercress
To make the Balsamic Thyme Spread: Mix all the ingredients together and set aside.
To make the grilled cheese: Preheat a grill pan over medium heat. Arrange the apple slices in a single layer in the pan, and grill until the sugars in the apple caramelize and char, about 5 minutes per side. Remove from the pan and set aside.
In a small bowl, mix together the ground cashews, dill, garlic powder, onion powder, and paprika. Set aside. Spread 1 tablespoon (16 g) cashew butter on one side of each of the slices of bread. Layer slices of charred apple, cheese, Balsamic Thyme Spread, and greens on 4 of the slices of bread, then top with remaining 4 slices of bread.
Preheat a frying pan or griddle over medium heat. You can also use a panini press for this! Spread one tablespoon (14 g) of mayo on the top slice of bread on each of the sandwiches. Sprinkle liberally with the ground cashew mixture. Place the sandwich crusted-bread side down on the pan. As the sandwich is cooking, spread the other side of the sandwich (now facing up) with 1 tablespoon (14 g) of mayo and sprinkle with the remaining cashew mixture.
Carefully flip the sandwich when golden brown and crispy. Cover the entire sandwich with a stainless-steel mixing bowl, or handled pot, to trap the heat inside and melt the cheese. Carefully remove the bowl or pot, when golden brown and crispy. Remove from the pan and serve.
YIELD: 4 sandwiches
This Burger Is Nuts!
▸ NUTS AND SEEDS: CASHEW, PECAN, WALNUT, AND SUNFLOWER SEED
Protein-packed and full of earthy nutty flavor, this burger stands up well to many types of cuisine. So feel free to dress it up as you wish, or in other words . . . go nuts!
2 tablespoons (30 ml) olive oil, plus more for frying (optional)
8 ounces (227 g) mushrooms, sliced or chopped
3 cloves garlic, minced
3/4 cup (180 ml) vegetable broth
1 cup (100 g) prepared brown rice
1/4 cup (28 g) raw cashews, chopped
1/4 cup (32 g) sunflower seeds
1/4 cup (27 g) pecans, chopped
1/4 cup (30 g) walnuts, chopped
1/4 cup (30 g) nutritional yeast
1/2 cup (72 g) vital wheat gluten
1 tablespoon (8 g) ground mustard
1 tablespoon (8 g) onion powder
Salt and pepper
In a heavy-bottom skillet, heat the oil and sauté the mushrooms and garlic for 5 to 7 minutes, or until fragrant and translucent. Add the vegetable broth and bring to a simmer. Add the rice, nuts, and seeds. Mix well, cover, and remove from the heat. Let sit for 10 minutes.
When cool enough to handle, add the nutritional yeast, gluten, ground mustard, and onion powder. Salt and pepper to taste, and mix well using your hands. Place in the fridge to cool for about 20 minutes. This will help the dough stiffen up a bit. Form into 4 to 8 patties, depending on preference.
Preheat the oven to 350°F (180°C, or gas mark 4). Line a baking sheet with parchment or a reusable silicone baking mat. Arrange the patties on the mat, and bake for 25 minutes. Flip and bake an additional 15 minutes. Alternatively, you can panfry these burgers in a bit of oil for 4 to 5 minutes per side until crispy and golden.
YIELD: 4 patties (1/2 pound, or 227 g) or 8 patties (1/4 pound, or 114 g)
Texas Hold ’Ems (Savory BBQ Pecans)
▸ NUT: PECAN
If Texas is known for one thing, it’s BBQ. But did you know Texas is also known for its pecans? Here we smother and simmer pecans in a sassy barbecue sauce and then stuff them into a handhold (a pita, tortilla, French roll, or even tacos) along with some chopped salad. As written, this recipe makes a bunch, but it keeps well in the fridge. If you make a big batch of the pecans, you can definitely use them in all sorts of ways.
FOR THE BARBECUE PECANS:
2 tablespoons (30 ml) olive oil
1 cup (160 g) diced red onion
2 tablespoons (20 g) minced garlic
1 1/2 cups (366 g) tomato sauce
1 cup (235 ml) pineapple juice
1/4 cup (60 ml) pure maple syrup
2 to 3 tablespoons (30 to 45 ml) sriracha sauce, to taste
2 tablespoons (44 g) molasses
2 tablespoons (30 ml) vegan Worcestershire sauce
1/4 teaspoon liquid smoke
4 cups (396 g) pecans, soaked overnight and drained (see Note)
Salt and pepper
FOR THE ALMOND BUTTERMILK RANCH DRESSING:
3/4 cup (180 ml) unsweetened almond milk
2 teaspoons (10 ml) fresh lemon juice
2 teaspoons (10 ml) apple cider vinegar
1/2 cup (120 ml) mild-flavored vegetable oil
1 tablespoon (15 g) Dijon mustard
2 teaspoons (3 g) onion powder
1 teaspoon garlic powder
1 teaspoon dried dill, or 1 tablespoon (4 g) fresh
1/4 to 1/2 teaspoon salt, to taste
1/2 teaspoon xanthan gum
FOR THE CHOPPED SALAD:
1 pound (454 g) romaine lettuce, chopped into small pieces
1 medium red onion (about 6 ounces, or 170 g) peeled and finely diced
1 bunch (2 ounces, or 56 g) cilantro, chopped
FOR THE HANDHOLDS:
Bread, rolls, pita, or tortillas
To make the Barbecue Pecans: Add the olive oil to the bottom of a pan and heat over medium heat. Add the diced onion and sauté until fragrant and translucent and the edges are browned, about 5 to 8 minutes. Add the garlic and continue to sauté 2 to 3 more minutes. Add in the remaining ingredients, except the pecans, salt, and pepper. Stir to combine. Bring to a simmer, add in the pecans, stir to combine, cover, reduce the heat to medium-low. Simmer for 20 minutes, returning to stir halfway through.
To make the Almond Buttermilk Ranch Dressing: Add the almond milk, lemon juice, and vinegar to your blender. (If you have an immersion blender this works perfectly here.) Let the mixture sit for a few minutes. It will curdle and become like buttermilk. Add in the remaining ingredients, and blend until combined and thickened. Refrigerate until ready to use.
To make the chopped salad: In a large mixing bowl, toss together the romaine, onion, and cilantro. Toss with dressing. If preparing in advance, do not toss with dressing until ready to serve. Assemble your handholds by layering the chopped salad and Barbecue Pecans in the handheld delivery method of your choice.
YIELD: 8 servings of pecans and salad, and 1 1/2 cups (455 ml) dressing
Tempeh Nut Butter Sandwiches
▸ NUT: CASHEW OR OTHER ▸ OIL-FREE POTENTIAL
Cashew butter is the perfect addition to these attractive sandwiches because of its richness and great flavor. It also helps tame the chipotle pepper heat.
FOR THE TEMPEH:
1 1/2 tablespoons (23 ml) adobo sauce
1 to 1 1/2 chipotle peppers in adobo sauce, minced, to taste
1 1/2 tablespoons (23 ml) fresh lime juice
1 1/2 tablespoons (30 g) agave nectar
3/4 teaspoon ground cumin
3/4 teaspoon coarse kosher salt
8 ounces (227 g) tempeh, cut in half widthwise, then lengthwise, each quarter widthwise again, halved in thickness to create 16 small rectangular patties
FOR THE VEGGIES AND SANDWICHES:
1 1/2 tablespoons (23 ml) adobo sauce
1 1/2 tablespoons (23 ml) fresh lime juice
3/8 teaspoon ground cumin
3/8 teaspoon coarse kosher salt, to taste
1 red bell pepper, cut into 1/2-inch (1.3 cm) rings and cored
1 medium white or yellow onion, cut into 1/3-inch (9 mm) rings
Olive oil, for grilling (optional)
1/2 cup (128 g) roasted cashew butter or other nut or seed butter
8 slices of vegan whole-grain sandwich bread, lightly toasted
Fresh cilantro leaves
Avocado slices (optional)
To make the tempeh: In a 9-inch (23 cm) square baking pan, whisk to combine all the ingredients except the tempeh. Place the tempeh in the marinade, cover, and marinate for at least 1 hour in the refrigerator, flipping once halfway through. (See directions below to marinate the veggies at the same time as the tempeh.)
Preheat the oven to 375°F (190°C, or gas mark 5). Line a large baking sheet with parchment paper. Bake the tempeh for 8 minutes on each side, basting it with remaining marinade as you flip. Remove from the oven and place on a cooling rack. Alternatively, you can choose to only grill the tempeh. The grilling time will be longer if not previously baked, but it will spare you from having to use the oven. We like combining baking and grilling for great texture and flavor.
To make the veggies and sandwiches: In a large bowl, whisk to combine the sauce, juice, cumin, and salt. Add the bell pepper and onion, tossing to coat. Marinate for at least 1 hour in the refrigerator.
Heat a grill pan or an actual grill. Lightly brush with oil if your grill needs it, but this shouldn’t be necessary. Grill the vegetables, basting with the leftover veggie marinade if needed, until crisp tender and grill marks appear. Timing will vary, but approximately 4 minutes on each side. If desired, grill the tempeh as well, basting it with leftover veggie marinade.
Spread 1 tablespoon (16 g) cashew butter on each bread slice, or enough to cover. Top 4 of the buttered bread slices with 4 tempeh slices each. Top with 2 pepper rings, and as much onion as desired. Top with cilantro to taste, and avocado if desired. Finally, top with the 4 remaining buttered bread slices, and cut in half. Serve immediately.
YIELD: 4 sandwiches
◁ Cashew Avocado Toast with Pistachio Dukkah
▸ NUTS AND SEEDS: CASHEW OR ALMOND, PISTACHIO, AND SESAME ▸ GLUTEN-FREE POTENTIAL ▸ OIL-FREE ▸ SOY-FREE POTENTIAL ▸ QUICK AND EASY
If you spend way too much time on the internet like we do, you can’t not have noticed how popular avocado toast has become in recent years. We paired our version with roasted cashew butter and a generous dusting of pistachio dukkah. The more nuts and seeds, the merrier: that’s the number one rule of this book—and therefore in real life as well.
4 slices of vegan whole-grain bread
2 small avocados, pitted, peeled, and coarsely mashed
Fresh lemon juice, as needed
1/4 cup (64 g) roasted crunchy or creamy cashew or almond butter, as needed
1 tomato, thinly sliced
4 razor-thin slices of red onion
1 recipe Pistachio Dukkah
Begin by toasting your bread. While the bread is toasting, coarsely mash the avocados in a small bowl with a few drops of lemon juice.
When the bread is toasted, apply a thin layer of cashew butter on each slice. Top each with an even layer of a quarter of the mashed avocado, 2 tomato slices, a slice of onion, and as much dukkah as will fit without falling off as you eat. Serve immediately.
YIELD: 4 servings
◁ The Monte Cristina
▸ NUT: PEANUT
A Monte Cristo sandwich is two slices of French toast filled with fried ham and cheese. It is then sprinkled with powdered sugar and served with fruit preserves. This is Cristo’s Latina cousin, Cristina. She’s spicy and sweet, with a touch of sass.
FOR THE BLACKENED TOFU:
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground turmeric
1/4 teaspoon black salt (kala namak)
1/4 teaspoon paprika
1/4 teaspoon chipotle powder
Salt and pepper
1 block (1 pound, or 454 g) extra or super firm tofu (I love to use smoked tofu for this recipe), drained and pressed, then cut into 8 thin squares
FOR THE SPICY FRENCH TOAST:
8 slices of bread (this is a great way to use up stale bread)
1/2 cup (120 ml) prepared Peanut Chipotle Ranch Dressing
FOR THE SANDWICH:
1/2 cup (128 g) peanut butter
1 cup (30 g) mixed baby greens, tightly packed
16 slices of cucumber
1/2 cup (120 ml) pure maple syrup
1/4 cup (28 g) chopped peanuts
1/4 cup (30 g) nutritional yeast
To make the tofu: Add the spices to a resealable plastic bag or a shallow dish with a lid. Shake to mix. Add the tofu and shake to coat.
To cook the tofu, you can panfry in a bit of oil, or bake at 375°F (190°C, or gas mark 5) for about 15 minutes per side, or until blackened . . . but we love to use a waffle maker to cook the tofu so that it’s crisp and blackened on the outside, but soft, moist, and chewy on the inside. To do this, spray nonstick spray on the waffle iron, then place one layer of tofu inside and lock closed. It cooks perfectly, and you won’t have to heat up the entire oven to make it.
To make the spicy French toast: Spread 1 tablespoon (15 ml) of the Chipotle Peanut Ranch Dressing on each side of the 8 pieces of bread. Cook on a flat pan or griddle over medium-high heat until browned. Flip and repeat on the other side. Repeat with all 8 slices.
To assemble the sandwich: Spread 1 tablespoon (16 g) of peanut butter on one side of each of the pieces of French toast.
Layer 1/4 cup (7 g) mixed baby greens, 2 squares of blackened tofu, and 4 slices of cucumber to 4 slices of French toast. Then top with remaining 4 slices.
Cut in half, if desired, and plate. Drizzle each sandwich with 2 tablespoons (30 ml) of maple syrup, then sprinkle with 1 tablespoon (7 g) each of chopped peanuts and nutritional yeast. We suggest eating this bad girl with a fork, as she tends to get a little messy!
YIELD: 4 sandwiches
◁ Sesame Walnut Bean Ball Banh Mi
▸ NUTS AND SEEDS: WALNUT, ALMOND, SESAME, AND FLAX ▸ GLUTEN-FREE POTENTIAL
This twist on a banh mi is as beautiful as it is delicious.
FOR THE QUICK PICKLED VEGETABLES:
1/2 cup (54 g) shredded carrots
1/2 cup (8 g) chopped cilantro
1/2 cup (50 g) chopped scallion
10 radishes, thinly sliced
3 stalks celery, chopped
1 cucumber, half-moon slices
3 cups (705 ml) water
1/3 cup (80 ml) white vinegar
2 tablespoons (36 g) salt
FOR THE SESAME WALNUT BEAN BALLS:
2 cups (240 g) walnut pieces
1 can (15 ounces, or g) chickpeas, with the liquid
1 cup (30 g) packed baby spinach leaves
1/2 cup (80 g) diced yellow onion
2 tablespoons (30 ml) sesame oil
1/2 teaspoon salt
1/4 cup (30 g) nutritional yeast
1/4 cup (26 g) ground flaxseed
1/4 cup (24 g) almond flour
1/4 cup (30 g) oat flour
1/2 cup (64 g) sesame seeds
FOR THE SESAME SRIRACHA SAUCE:
1 cup (224 g) Simple Cashew Mayo (or any vegan mayo)
2 tablespoons (30 ml) sesame oil
2 tablespoons (30 ml) sriracha sauce
FOR THE SANDWICHES:
French baguettes, sliced to desired size
1/4 cup chopped cilantro, for garnish
To make the Quick Pickled Vegetables: Add all the vegetables, water, vinegar, and salt to a gallon-size resealable plastic bag or a shallow dish with a lid. Shake to combine, then remove as much of the air out of the bag as possible. Store in the refrigerator until ready to use.
Preheat the oven to 350°F (180°C, or gas mark 4). Have ready a baking sheet lined with parchment or a reusable baking mat.
To make the Sesame Walnut Bean Balls: Add the walnut pieces, chickpeas with liquid, spinach, onion, oil, and salt to a food processor. Purée until well combined but still a little chunky.
Transfer to a bowl. Stir in the nutritional yeast, flaxseed, almond flour, and oat flour. Your mixture should be thick, but not dry, and able to hold a ball shape when formed. If your mixture is still too wet, add in a little more flour. If it is too dry, add in a little water 1 teaspoon at a time.
Place the sesame seeds in a shallow dish. Form a heaping tablespoon (30 g) of mixture into a ball and roll in the seeds to coat. Place on the baking sheet and repeat with remaining mixture. You should get about 24 balls out of the mixture. Bake for 30 minutes, checking after 20 minutes to make sure the sesame seeds aren’t burning.
To make the sauce: While balls are baking, make the sauce. Stir the mayo together with sesame oil and sriracha until smooth. If you have a squeeze bottle, put the sauce in that, as it makes for pretty drizzles (you can also cut the corner off of a plastic bag). Refrigerate until ready to use.
To assemble the sandwiches: Cut the baguette open horizontally, leaving one edge attached (like a hot dog bun). Add the desired amount of balls to the baguette then top with quick pickled veg, then drizzle liberally with sauce. Top with a garnish of chopped cilantro, if desired.
YIELD: 24 balls, or enough to fill 4 to 8 sandwiches
Thai Peanut Pizza
▸ NUTS: PEANUT AND ALMOND
This pizza is bursting with flavor from the savory peanut sauce base to the fresh herb flavor from the basil and cilantro. The celery and toasted almonds give it a nice crunch, and the avocado makes an excellent creamy stand-in for cheese. The Cilantro Crema makes more than you will need for the pizza alone, but it also works as a great salad dressing. The Crema is also the garnish for the Potato Peanut Soup.
FOR THE CILANTRO CREMA:
1 cup (224 g) Simple Cashew Mayo, or any store-bought vegan mayo
1 bunch (3 ounces, or 85 g) cilantro (reserve 1/4 cup (4 g) chopped leaves for use in the pizza below)
3 tablespoons (45 ml) rice vinegar
1 tablespoon (10 g) minced garlic
1 teaspoon sesame oil
FOR THE PIZZA:
1 premade pizza dough, thawed according to package instructions
1/2 cup (120 ml) Thai Peanut Sauce
1 cup (70 g) shredded green or purple cabbage
1 cup (101 g) chopped celery
1 cup (108 g) shredded carrots
20 leaves fresh basil, sliced chiffonade
1/2 cup (50 g) chopped fresh chives or scallion
1/4 cup (4 g) reserved cilantro chopped leaves
1 ripe avocado, sliced
1 cup (108 g) Ginger Soy Wasabi Toasted Almonds
1 teaspoon sesame seeds (black or white, or both!)
Red chili flakes, to taste
To make the Cilantro Crema: Add all the ingredients to a blender (you can add the stems from the cilantro, they are packed with flavor!). Purée until smooth. Store in an airtight container or a squeeze bottle, in the refrigerator until ready to use.
To make the pizza: Preheat the oven to 475°F (246°C, or gas mark 9). Have ready a baking sheet lightly floured or lined with parchment. If you have a pizza stone, preheat it and have it ready.
Stretch your pizza to a 9 × 12-inch (23 × 30 cm) rectangle and place it on the pan. (Or stretch to fit your pan.) Spread the peanut sauce all over the dough. Sprinkle on the cabbage, celery, and carrots evenly over the pizza. Bake for 12 to 15 minutes, or until crust is golden brown.
Remove from the oven and top with basil, chives or scallion, and cilantro. Evenly space the avocado slices, then drizzle the entire pizza with Cilantro Crema. Sprinkle on the Ginger Soy Wasabi Almonds, sesame seeds, and the desired amount of red chili flakes. Slice and serve.
YIELD: 1 pizza
Hawaiian Macadamia Tacos
▸ NUT: MACADAMIA ▸ GLUTEN-FREE POTENTIAL ▸ SOY-FREE POTENTIAL
If you aren’t a big fan of coconut, you can choose to skip the sauce altogether because the salsa brings a bold enough flavor to these tasty tacos.
FOR THE SALSA:
1 cup (180 g) fresh pineapple in small chunks, chopped
1 small to medium jalapeño or serrano pepper (seeded or not), minced, to taste
1/4 cup plus 2 1/2 tablespoons (65 g) chopped red onion
1 tablespoon (15 ml) fresh lime juice
Coarse kosher salt
FOR THE SAUCE:
1/4 cup (60 g) coconut butter (see Recipe Note)
1/4 cup (60 ml) water
Few grates of lime zest, to taste
8 teaspoons (40 ml) fresh lime juice
4 teaspoons (20 ml) toasted sesame oil
2 cloves garlic, grated or pressed
Coarse kosher salt
FOR THE TACOS:
8 freshly cooked or softened 6-inch (15 cm) corn tortillas
1 cup (185 g) cooked quinoa (still warm or chilled)
Finely chopped red cabbage
3/4 cup (84 g) dry-roasted macadamia nuts, coarsely chopped (lightly salted is acceptable)
Fresh cilantro leaves, to taste
To make the salsa: Place all the ingredients in a small bowl. Stir to combine. Cover and chill for 1 hour in the refrigerator.
To make the sauce: Prepare when ready to eat by placing all the ingredients in a small bowl, and whisk to combine. Do not refrigerate as the sauce will harden.
To assemble the tacos: In the length of the center of each tortilla, place 2 tablespoons (24 g) quinoa, a pinch of cabbage, 2 tablespoons (30 g) salsa, a drizzle of sauce, 1 tablespoon (7 g) chopped nuts, and cilantro. Serve immediately.
YIELD: 8 tacos, 1 cup (240 g) salsa, scant 1 cup (220 ml) sauce
Vietnamese Peanut Tacos
▸ NUT: PEANUT ▸ GLUTEN-FREE POTENTIAL ▸ OIL-FREE ▸ SOY-FREE POTENTIAL
Like all tacos, a multitude of components makes for an outstanding—and quite nutritious in this case—outcome. Prepare the pickles and tempeh ahead of time, and you’ll find that you can get these colorful wonders on the table rather quickly.
FOR THE CARROT PICKLES:
4 medium carrots, cut in 2-inch (5 cm) pieces widthwise, thinly sliced lengthwise (use a mandoline slicer)
1 teaspoon sambal oelek
2 large cloves garlic, grated or pressed
1/4 cup (60 ml) brown rice vinegar
1/4 cup (60 ml) seasoned rice vinegar
1/4 cup (60 ml) water
2 teaspoons (6 g) coarse kosher salt
2 teaspoons (8 g) coconut sugar or other sugar
1/2 teaspoon ginger powder
FOR THE TEMPEH:
2 tablespoons (30 ml) tamari
1 tablespoon (15 ml) sriracha sauce
1 tablespoon (20 g) agave nectar or brown rice syrup
1 teaspoon ume plum vinegar
2 cloves garlic, grated or pressed
8 ounces (227 g) tempeh, cut in half widthwise, then lengthwise, then each quarter widthwise again, and halved in thickness to create 16 thin, small, rectangular patties
FOR THE TACOS:
8 freshly cooked or softened 6-inch (15 cm) corn tortillas
2 scant cups (120 g) finely chopped red cabbage
24 3-inch (7.5 cm) long thin English cucumber slices
Double recipe Almond Lime Sauce (made with natural peanut butter)
Sriracha sauce
Thinly sliced scallion
Fresh cilantro leaves
1/2 cup (56 g) unsalted dry-roasted peanuts, coarsely chopped
To make the carrot pickles: Place the carrots, sambal oelek, and garlic in a heat-resistant bowl or container. Place the vinegars and water in a non-reactive saucepan. Bring to a boil, and remove from the heat. Don’t breathe in the vinegar fumes: it isn’t dangerous, just unpleasant. Stir the salt, sugar, and ginger into the vinegar mixture to dissolve the sugar. Pour this mixture on top of the carrots, and stir to combine. The brine will not fully cover the carrots at first, but it will as they soften. Cover with a lid or plastic wrap, and set aside to cool to room temperature, stirring once or twice. Refrigerate for 24 hours before use. Store in the refrigerator for up to 1 week. (Do not discard the brine, it will be used in other recipes!)
To make the tempeh: In a 9-inch (23 cm) square baking pan, whisk to combine the tamari, sriracha, agave, vinegar, and garlic. Place the tempeh in the marinade, cover, and allow to marinate for at least 1 hour in the refrigerator, flipping once halfway through.
Preheat the oven to 375°F (190°C, or gas mark 5). Line a large baking sheet with parchment paper. Bake the tempeh for 8 minutes on each side. Remove from the oven, place on a cooling rack, and let cool to room temperature. Once cooled, chop into bite-size pieces.
To assemble the tacos: Place a scant 1/4 cup (15 g) cabbage in the length of the center of a tortilla. (Don’t be too generous with each component, or the tacos will be overstuffed and be a mess to eat.) Top with 4 pickled carrots (remove excess pickling liquid from carrots before adding). Top with 3 cucumber slices. Top with the equivalent of 2 tempeh slices. Top with Almond Lime Sauce and a drizzle of sriracha sauce, to taste. Top with sliced scallion and cilantro leaves to taste, and 1 tablespoon (7 g) chopped peanuts. Serve immediately.
YIELD: 8 tacos
Walnut, Arugula, and Grape Tacos
▸ NUTS: WALNUT AND PEANUT ▸ GLUTEN-FREE POTENTIAL ▸ OIL-FREE POTENTIAL ▸ QUICK AND EASY
These tacos are a breeze to whip up—a few whizzes in the food processor and voilà, walnut taco meat.
FOR THE WALNUT TACO MEAT:
2 cups (240 g) walnut pieces
2 tablespoons (30 ml) red wine vinegar
2 tablespoons (30 ml) tequila
2 tablespoons (30 ml) fresh lime juice
1 chipotle in adobo sauce
1 tablespoon (10 g) minced garlic
1 tablespoon (8 g) chili powder
1 tablespoon (8 g) onion powder
1 tablespoon (7 g) paprika
1/2 teaspoon dried oregano
1/2 teaspoon black pepper
1/2 teaspoon ground cumin
Salt (optional)
FOR THE TACOS:
24 small corn tortillas
2 cups (40 g) arugula or any other bitter leafy green
1/2 cup (80 g) diced red or white onion
1/2 cup (75 g) cherry tomatoes, halved
1/2 cup (76 g) red or green grapes, halved
1/2 cup (120 ml) Peanut Chipotle Ranch Dressing
1/2 cup (8 g) chopped cilantro, for garnish
To make the Walnut Taco Meat: Add all the ingredients to a food processor. Pulse until combined and mashed. You don’t want a paste, you want a few bigger pieces left so it is chunky and has a meaty texture with a bit of bite. It can be eaten as is, or heated to desired temperature before serving.
To assemble the tacos: First toast the tortillas in a dry pan and keep warm in a tortilla warmer (or a bowl with a towel laid over it). To serve, add a layer of arugula on top of 2 (stacked) tortillas followed by the Walnut Taco Meat, diced onions, cherry tomatoes, and grapes. Drizzle with Peanut Chipotle Ranch Dressing and garnish with cilantro. Repeat with the remaining tacos.
YIELD: 12 street style–size tacos