Recipes

Dirty Red Beans and Rice

Dirty Red Beans and Rice

A flavorful, Southern-style side dish with red beans and rice, perfect to serve alongside jambalaya or other comfort foods.
Couverts8
Preparation 10 minutes
Preparation time:35 minutes
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Equipment

  • Medium saucepan or pot with tight-fitting lid

Ingredients

  • 2 tablespoons 30 ml extra-virgin olive oil
  • 1 green bell pepper cored, seeded, and diced
  • 1 cup 160 g finely diced yellow onion
  • 3 stalks celery chopped
  • Pinch salt
  • 2¾ cups 650 ml vegetable broth
  • ¼ cup 60 ml soy sauce
  • 1½ cups 270 g uncooked long grain white rice
  • 1 can 15 ounces, or 425 g red beans, drained but not rinsed

Instructions

  • In a saucepan or pot with a tight-fitting lid, heat the oil over medium heat.
  • Add the bell pepper, onion, celery, and salt.
  • Cover and cook for about 15 minutes, or until very fragrant and reduced in volume by almost half.
  • The onions should look translucent and the vegetables slightly browned.
  • Add the broth and soy sauce and deglaze the pot.
  • Bring to a boil.
  • Add the rice, return to a boil, and then reduce to a simmer.
  • Cover and simmer for about 20 minutes, or until most of the moisture has been absorbed.
  • Stir in the beans, heat through, and enjoy!

Notes & Wine Advice

Serving Tip:
Pair this with Red Jambalaya or any hearty Southern dish for a full, flavorful meal.
Wine Advice:
A slightly spicy red wine like Zinfandel or a dry white like Sauvignon Blanc would balance the flavors well.

Nutrition values

Calories: 250 kcal | Carbohydrates: 45 g | Protein: 6 g | Fat: 5 g | Sugar: 3 g
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Course; Side Dish
Cuisine; American
Diets; Gluten-Free / Nut Free / Vegan

Balsamic Rice and Orzo Pilaf

Balsamic Rice and Orzo Pilaf

A versatile, flavorful pilaf with balsamic vinegar, orzo, and sun-dried tomatoes, perfect for any gathering.
Couverts6
Preparation 10 minutes
Preparation time:50 minutes
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Equipment

  • Medium-size pot, large bowl

Ingredients

  • 5 cups 1175 ml vegetable broth
  • ¼ cup plus 1 tablespoon 75 ml extra-virgin olive oil, divided
  • 2 cups 368 g uncooked long grain rice (brown or white)
  • 2 cups 470 ml water
  • 1 cup 160 g uncooked orzo
  • 2 tablespoons 30 g minced garlic
  • 10 to 15 fresh basil leaves tightly packed, then cut into a chiffonade
  • ½ cup 60 g toasted pine nuts
  • ¼ cup 60 ml balsamic vinegar
  • 6 to 8 sun-dried tomatoes packed in oil chopped
  • Salt and pepper to taste

Instructions

  • Bring the broth to a boil in a medium-size pot.
  • Add 1 tablespoon (15 ml) of the olive oil and the rice.
  • Reduce to a simmer, cover, and simmer for 20 to 30 minutes.
  • Add the water, return to a boil, add the orzo, cover, and boil for about 7 more minutes.
  • Uncover and let stand until all the moisture has been absorbed, 5 to 10 minutes.
  • Mix in the garlic, basil, pine nuts, vinegar, remaining ¼ cup oil, sun-dried tomatoes, salt, and pepper and serve.

Notes & Wine Advice

Serving Tip:
This pilaf is perfect for potlucks and can be served hot or cold. Pair with a simple green salad for a complete meal.
Wine Advice:
A dry white wine like Pinot Grigio or Sauvignon Blanc would be a great pairing with the balsamic flavors.

Nutrition values

Calories: 400 kcal | Carbohydrates: 60 g | Protein: 8 g | Fat: 15 g | Sugar: 5 g
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Course; Side Dish
Cuisine; International / Global / Mediterranean
Diets; Nut Free / Vegan

Eggplant, Lentil, and Rice Pilaf

Eggplant, Lentil, and Rice Pilaf

A creamy, flavorful pilaf featuring eggplant, lentils, and rice, with an aromatic blend of spices.
Couverts4
Preparation 10 minutes
Preparation time:25 minutes
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Equipment

  • Large skillet

Ingredients

  • 1 tablespoon 15 ml peanut oil
  • 1 large-size eggplant peeled and cut into thin, bite-size pieces
  • 1 teaspoon coarse sea salt
  • 2 cloves garlic grated
  • ¼ cup 40 g chopped shallot
  • 1 tablespoon 6 g grated gingerroot
  • 1 teaspoon garam masala store-bought or homemade
  • 1 teaspoon ground cumin
  • ¼ teaspoon cayenne pepper to taste
  • ½ cup 96 g uncooked red lentils, rinsed
  • ½ cup 93 g uncooked long grain white rice, rinsed
  • 2½ cups 590 ml water
  • 1 tablespoon 15 ml tamari or soy sauce
  • 2 tablespoons 30 g tamarind paste

Notes & Wine Advice

Serving Tip:
Serve with a side of steamed greens such as kale, spinach, or broccoli for added texture and nutrients.
Wine Advice:
A medium-bodied red wine, like Merlot or a Grenache, would complement the spices and richness of this dish.

Nutrition values

Calories: 350 kcal | Carbohydrates: 60 g | Protein: 12 g | Fat: 9 g | Sugar: 8 g
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Course; Main Course
Cuisine; India / International / Global
Diets; Gluten-Free / Nut Free / Vegan

Leek, Bean, and Rice Medley

Leek, Bean, and Rice Medley

A comforting and hearty rice medley that’s packed with flavor and perfect for keeping you full for hours.
Couverts4
Preparation 15 minutes
Preparation time:55 minutes
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Equipment

  • large saucepan
  • Large skillet

Ingredients

  • 1 tablespoon extra-virgin olive oil 15 ml
  • 2 cloves garlic grated
  • ½ cup 80 g uncooked wild rice, rinsed
  • ¾ cup 140 g uncooked long grain brown rice, rinsed
  • 2½ cups 590 ml water
  • 1 teaspoon coarse sea salt divided
  • 1 can 15 ounces, or 425 g cooked cannellini beans, drained and rinsed
  • 1/3 cup 33 g pecan halves, broken in half
  • 2 tablespoons 28 g nondairy butter
  • 2 cups 178 g chopped leeks (about 2 leeks)
  • 1 large-size tomato chopped
  • 4 fresh basil leaves cut into a chiffonade
  • 1 tablespoon 15 ml vegan Worcestershire sauce
  • 1 tablespoon 15 ml fresh lemon juice (optional)

Instructions

  • Place the oil, garlic, and both types of rice in a large-size saucepan.
  • Toast for a couple of minutes over medium-high heat, until fragrant.
  • Add the water and ½ teaspoon of the salt, bring to a boil, cover, and let simmer for about 45 minutes, or until the water is absorbed and the rice is tender.
  • Add the beans and pecans; heat for a minute or two.
  • Set aside.
  • In a separate large-size skillet, melt the nondairy butter; add the leeks and remaining ½ teaspoon salt.
  • Cook for 5 minutes, or until the leeks are wilted.
  • Add the tomato, basil, and Worcestershire.
  • Let cook for 2 to 3 more minutes, then pour onto the rice, beans, and pecans.
  • Stir and heat through.
  • Sprinkle with the lemon juice, if desired, before serving.

Notes & Wine Advice

Serving Tip:
This rice medley can be served as a main course or paired with a light salad for a complete meal.
Wine Advice:
A light red wine such as Pinot Noir or a dry white like Chardonnay would pair well with this flavorful dish.

Nutrition values

Calories: 320 kcal | Carbohydrates: 55 g | Protein: 9 g | Fat: 9 g | Sugar: 4 g
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Course; Main Course
Cuisine; International / Global
Diets; Gluten-Free / Low Fat / Nut Free / Vegan

Quinoa Pilaf

Quinoa Pilaf

A protein-rich pilaf that can be served warm or chilled, perfect as a side or salad.
Couverts2
Preparation 15 minutes
Preparation time:10 minutes
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Equipment

  • Medium saucepan, large bowl

Ingredients

  • 1 cup 168 g uncooked quinoa, rinsed and drained
  • 2 tablespoons 30 ml extra-virgin olive oil
  • 2 tablespoons 30 ml fresh lemon juice
  • 1 teaspoon fine sea salt to taste
  • ¼ to ½ teaspoon ground black pepper or cayenne pepper to taste
  • 1 teaspoon turmeric
  • 1 clove garlic grated
  • 1 teaspoon grated gingerroot
  • ½ teaspoon ground cumin
  • ½ cup 80 g mix of chopped dried dates, cherries, and raisins
  • Handful toasted slivered almonds
  • Handful chopped fresh parsley
  • 1 carrot peeled, washed, and grated

Instructions

  • Fill a medium-size saucepan with water and bring to a boil.
  • Add the quinoa and cook, uncovered, over medium-high heat for 10 minutes.
  • Drain and set aside, fluffing with a fork every now and then to let the steam escape and prevent further cooking.
  • In a large-size bowl, whisk together the oil, lemon juice, salt, pepper, turmeric, garlic, ginger, and cumin.
  • Stir in the quinoa and dried fruit.
  • Decorate with the almonds, parsley, and carrot.

Notes & Wine Advice

Serving Tip:
Serve warm as a side dish or chilled as a salad with fresh greens and a protein like Crispy Tofu Fries for extra crunch.
Wine Advice:
Pair with a crisp, citrusy white wine like Sauvignon Blanc or a light, floral Riesling.

Nutrition values

Calories: 340 kcal | Carbohydrates: 60 g | Protein: 7 g | Fat: 9 g | Sugar: 16 g
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Course; Side Dish
Cuisine; International / Global
Diets; Gluten-Free / Nut Free / Vegetarian

Kale Pesto Pasta

Kale Pesto Pasta

A nutritious and delicious pasta dish featuring kale pesto, creamy nondairy cheese, and a boost of flavor from sesame seeds and nutritional yeast. Ready in under 30 minutes!
Couverts2
Preparation 10 minutes
Preparation time:15 minutes
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Equipment

Ingredients

  • ¼ teaspoon ground black pepper to taste
  • 2 cups 220 g whole wheat elbow macaroni (or gluten-free alternative)
  • 2 tablespoons 16 g nutritional yeast
  • 2 tablespoons 16 g sesame seeds
  • ¼ cup 60 g nondairy cream cheese
  • 1 recipe Kale Pesto
  • 2 tablespoons 30 ml reserved pasta water

Instructions

  • Cook the pasta in a medium saucepan according to package directions, aiming for the lowest cooking time.
  • Reserve 2 tablespoons of pasta water, then drain the pasta and set aside.
  • In the same saucepan, stir in the kale pesto, cream cheese, sesame seeds, nutritional yeast, black pepper, and reserved pasta water.
  • Return the pasta to the saucepan and let simmer for 5 minutes, allowing the kale to cook slightly and the flavors to meld.
  • Serve warm and enjoy!

Notes & Wine Advice

Serving Tip:
Top with extra sesame seeds or a sprinkle of crushed red pepper for added texture and spice.
Wine Advice:
Pair with a crisp Sauvignon Blanc or a light Pinot Grigio.

Nutrition values

Calories: 380 kcal | Carbohydrates: 55 g | Protein: 14 g | Fat: 12 g | Sugar: 2 g
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Course; Main Course / Pasta / Vegetables
Cuisine; International / Global / Italian
Diets; Gluten-Free / Soy Free / Vegetarian

Whiskey Sweet Potato Mash

Whiskey Sweet Potato Mash

A rich and flavorful twist on traditional mashed potatoes, this adult-only dish combines sweet potatoes, whiskey, and toasted pecans for a decadent side.
Couverts4
Preparation 10 minutes
Preparation time:20 minutes
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Equipment

  • Large pot
  • Potato masher
  • Peeler
  • strainer

Ingredients

  • ¼ cup 110 g brown sugar
  • ¼ cup 56 g nondairy butter
  • ¼ cup 60 ml pure maple syrup
  • ¼ cup 60 ml whiskey
  • ¼ cup 60 g nondairy sour cream
  • ¼ cup 50 g toasted pecans
  • 1 pound 455 g red or russet potatoes
  • 1 pound 455 g sweet potatoes
  • Pinch cinnamon
  • Salt to taste

Instructions

  • Peel the sweet potatoes and red or russet potatoes.
  • Boil them in a large pot until fork-tender, then drain.
  • Add the brown sugar, maple syrup, butter, sour cream, whiskey, cinnamon, and salt.
  • Mash until smooth, leaving some lumps if desired.
  • Fold in the toasted pecans and serve warm.

Notes & Wine Advice

Serving Tip:
Serve warm as a side dish for holiday dinners or special occasions.
Wine Advice:
Pair with a full-bodied red wine, such as Zinfandel or a rich Shiraz.

Nutrition values

Calories: 320 kcal | Carbohydrates: 52 g | Protein: 3 g | Fat: 12 g | Sugar: 22 g
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Course; Side Dish / Vegetables
Cuisine; American
Diets; Vegetarian

Mustard and Spinach Smashed Potatoes

Mustard and Spinach Smashed Potatoes

Add some green to your mashed potatoes! This dish combines creamy potatoes with nutrient-rich spinach and a tangy mustard kick.
Couverts6
Preparation 10 minutes
Preparation time:20 minutes
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Equipment

  • Large pot, Potato masher, Strainer

Ingredients

  • 2½ pounds 1140 g red potatoes
  • ¼ cup 56 g nondairy butter
  • ¼ cup 60 g nondairy sour cream
  • 1 pound 455 g spinach (frozen or fresh)
  • 3 tablespoons 35 g stone-ground mustard
  • Salt to taste
  • Pepper to taste

Instructions

  • Cut the potatoes into chunks, peeling if desired.
  • Boil potatoes in salted water until fork-tender.
  • If using frozen spinach, cook according to package instructions.
  • If using fresh, cook in a large pot until reduced to about 3 cups.
  • Drain and set aside.
  • Drain the potatoes and return them to the pot.
  • Add the spinach, mustard, sour cream, butter, salt, and pepper.
  • Mash until the desired consistency is reached.

Notes & Wine Advice

Serving Tip:
Serve warm as a side dish to roasted vegetables or grilled plant-based protein.
Wine Advice:
A crisp Sauvignon Blanc or a light Pinot Noir complements the mustard and spinach flavors well.

Nutrition values

Calories: 190 kcal | Carbohydrates: 35 g | Protein: 5 g | Fat: 6 g | Sugar: 2 g
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Course; Side Dish / Vegetables
Cuisine; American
Diets; Dairy-Free / Vegan / Vegetarian

Spicy Frites

Spicy Frites

Crispy and golden with a bold, spicy twist, these Spicy Frites are the perfect snack or side dish for heat lovers.
Couverts2
Preparation 10 minutes
Preparation time:30 minutes
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Equipment

  • Large rimmed baking sheet
  • Large mixing bowl
  • Paper towels

Ingredients

  • 3 russet potatoes scrubbed clean, cut into ½-inch-thick (1.3-cm) fries, and patted dry with paper towels
  • 2 tablespoons 30 ml peanut oil
  • ½ teaspoon coarse sea salt to taste (plus extra for serving)
  • ¼ teaspoon cayenne pepper to taste
  • 1 teaspoon garam masala store-bought or homemade
  • Juice of ½ a lime for serving

Instructions

  • Preheat the oven to 425°F (220°C, or gas mark 7).
  • Place a large rimmed baking sheet in the oven while it preheats.
  • In a large mixing bowl, toss the fries with the peanut oil, coarse sea salt, cayenne pepper, and garam masala until evenly coated.
  • Carefully spread the fries onto the preheated baking sheet in a single layer.
  • Bake for 25 to 30 minutes, checking every 10 to 15 minutes to ensure they don’t burn.
  • Flip the fries halfway through for even crispness.
  • Once golden brown and crispy, remove from the oven.
  • Sprinkle with lime juice and additional salt before serving.

Notes & Wine Advice

Serving Tip

Pair with a tangy vegan aioli or ketchup for dipping. Perfect as a snack, side dish, or a crowd-pleasing appetizer.

Wine Advice

Serve with a crisp, dry white wine like Sauvignon Blanc to complement the spice.

Nutrition values

Calories: 200 kcal | Carbohydrates: 35 g | Protein: 4 g | Fat: 6 g | Sugar: 2 g
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Course; Side Dish / Snack
Diets; Gluten-Free / Vegan / Vegetarian

Twice-Baked Potatoes

Twice-Baked Potatoes

Rich, decadent, and creamy, these twice-baked potatoes are a perfect side dish for any special occasion or just a comforting treat!
Couverts8
Preparation 20 minutes
Preparation time:1 hour 15 minutes
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Equipment

  • Baking sheet
  • Mixing bowl
  • Hand mixer or masher
  • Piping bag with star tip (optional)

Ingredients

  • 8 russet potatoes
  • ¼ cup 56 g nondairy butter
  • ¼ cup 30 g nutritional yeast
  • ½ cup 120 ml plain nondairy creamer
  • 1 cup 240 g nondairy sour cream (store-bought or homemade)
  • Salt and pepper to taste

Instructions

  • Preheat the oven to 350°F (180°C, or gas mark 4).
  • Bake the unwrapped potatoes for about 1 hour, or until fork-tender.
  • Remove the potatoes from the oven and increase the temperature to 450°F (230°C, or gas mark 8).
  • Slice the potatoes in half lengthwise.
  • Hollow out 8 halves, leaving about ¼ inch (6 mm) of flesh around the edge, and place the scooped-out flesh into a mixing bowl.
  • Completely hollow out the remaining 8 halves, placing the flesh in the bowl and discarding the skins.
  • Add the butter, nutritional yeast, nondairy creamer, sour cream, salt, and pepper to the potato flesh.
  • Mash with a hand masher or mix with a hand mixer until smooth.
  • Using a piping bag with a large star tip (or a sandwich bag with the corner snipped off), pipe the mashed potato mixture into mounds inside the hollowed-out potato halves.
  • Alternatively, spoon the mixture in and use a fork to create decorative ridges.
  • Place the filled potato halves back on a baking sheet and bake for 15 minutes, or until the tops are just starting to brown.
  • Serve warm and enjoy!

Notes & Wine Advice

Serving Tip

Serve as a side dish for a holiday roast, grilled veggies, or even as a comforting main with a fresh green salad.

Wine Advice

Pair with a light Chardonnay or sparkling wine for a touch of elegance.

Nutrition values

Calories: 225 kcal | Carbohydrates: 36 g | Protein: 4 g | Fat: 8 g | Sugar: 2 g
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Course; Side Dish / Vegetables
Cuisine; International / Global
Diets; Gluten-Free / Vegetarian