Recipes
Ginger-Sesame Carrot & Cucumber Salad
Ginger-Sesame Carrot & Cucumber Salad
A quick, tangy, and refreshing salad infused with ginger and sesame flavors. Perfect as a summer side or light meal!
Equipment
- large saucepan
- Grater for ginger and garlic
- Large mixing bowl
Ingredients
- 2 teaspoons toasted sesame oil
- 2 teaspoons grated gingerroot
- 2 cloves garlic grated
- 2 teaspoons tamarind paste
- 2 tablespoons 30 ml rice vinegar
- 2 tablespoons 30 ml water
- 2 large-size carrots peeled and shredded
- 1 English cucumber cut in half lengthwise and finely sliced into half-moons
- 1½ teaspoons poppy seeds
- 1½ teaspoons sesame seeds
- 2 tablespoons 12 g finely chopped scallion (optional)
- ½ teaspoon fine sea salt to taste
Instructions
- In a large saucepan, heat the toasted sesame oil over medium heat.
- Add the grated ginger and garlic, cooking until fragrant (about 1-2 minutes).
- Stir in the tamarind paste, rice vinegar, and water.
- Continue stirring until the tamarind is fully dissolved.
- Add the shredded carrots to the saucepan and cook for 2 minutes, allowing them to slightly soften and absorb the sauce.
- In a large mixing bowl, combine the sliced cucumber half-moons with the cooked carrots and sauce mixture.
- Toss until well combined.
- Sprinkle the poppy seeds, sesame seeds, chopped scallion (if using), and fine sea salt over the salad.
- Toss gently.
- Chill the salad in the refrigerator for 1 hour to enhance the flavors.
- Stir before serving.
Notes & Wine Advice
Serving Tip:
Serve chilled as a refreshing side dish or pair with a light protein like tofu or grilled fish.
Wine Advice:
Pair with a dry Sauvignon Blanc or a light rosé to complement the fresh and tangy flavors.
Nutrition values
Calories: 75 kcal | Carbohydrates: 11 g | Protein: 2 g | Fat: 3 g | Sugar: 5 g
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Crispy Kale Chips
Crispy Kale Chips
Enjoy the perfect crispy, savory snack without the guilt! These kale chips are light, flavorful, and a healthy alternative to traditional chips.
Equipment
- Large mixing bowl
- Salad spinner
- Rimmed baking sheets (2)
Ingredients
- 12 ounces 340 g kale, stems and ribs removed, torn into small pieces, cleaned, and thoroughly spun dry
- 1 tablespoon 15 ml extra-virgin olive oil
- 1 tablespoon 15 ml white balsamic or apple cider vinegar
- 1 tablespoon 8 g nutritional yeast
- Pinch fine sea salt
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- In a large mixing bowl, toss the prepared kale with olive oil, vinegar, nutritional yeast, and a pinch of sea salt until evenly coated.
- Spread the kale pieces evenly across two rimmed baking sheets in a single layer.
- Avoid overlapping for even crisping.
- Bake for 10 minutes, then check on the kale.
- If it hasn’t crisped, increase the oven temperature to 375°F (190°C, or gas mark 5) and bake for an additional 10 minutes, checking frequently to prevent burning.
- Once crispy, remove from the oven and let cool for a few minutes before serving.
Notes & Wine Advice
Serving Tip:
Serve these crispy kale chips on their own as a light snack or as a crunchy topping for soups, salads, or casseroles.
Wine Advice:
Pair with a light Pinot Grigio or a dry Riesling for a refreshing combination.
Nutrition values
Calories: 85 kcal | Carbohydrates: 8 g | Protein: 3 g | Fat: 5 g | Sugar: 1 g
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Avocado Spring Rolls
Avocado Spring Rolls
Fresh, vibrant, and healthy avocado spring rolls filled with spinach, cucumber, shredded carrots, and rice noodles. Dip them in sweet and sour sauce for the perfect appetizer or snack!
Equipment
- Shallow pan for water
- Damp dish towel
- Large flat surface for rolling
- Cutting board and knife
Ingredients
- 12 large-size dry rice spring roll wrappers
- 6 ounces 168 g baby spinach leaves
- 1 cucumber seeded and cut into matchsticks
- 3 avocados peeled and sliced
- 2 to 3 cups 216 to 324 g shredded carrots
- 6 ounces 168 g prepared maifun noodles (rice stick noodles)
Instructions
- Prepare a workstation on a large, flat surface near the stove.
- Set up a shallow pan of hot (but not boiling) water.
- Lay out all ingredients, including the rice wrappers, spinach, cucumber matchsticks, avocado slices, shredded carrots, and prepared noodles.
- Place a damp dish towel on your flat surface to prevent sticking.
- Submerge one rice wrapper in the hot water for about 10 seconds, until soft and pliable.
- Carefully lay it flat on the damp dish towel.
- Add about 5 spinach leaves to the center of the wrapper.
- Layer a small amount of cucumber, avocado, carrots, and a handful of noodles on top.
- Fold in the sides of the wrapper and roll it up tightly like a burrito.
- Repeat with the remaining 11 wrappers.
- Serve immediately with Sweet and Sour Sauce or your preferred dipping sauce.
Notes & Wine Advice
Serving Tip:
To prevent the rolls from sticking together, lay them on a bed of spinach, cabbage, or lettuce leaves.
Wine Advice:
Pair with a crisp Sauvignon Blanc or a light Pinot Grigio for a refreshing accompaniment to the rolls.
Nutrition values
Calories: 120 kcal | Carbohydrates: 18 g | Protein: 2 g | Fat: 5 g | Sugar: 2 g
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Mediterranean “Egg” Rolls
Mediterranean “Egg” Rolls
These Mediterranean-inspired “egg” rolls feature a savory tofu filling wrapped in homemade dough and baked to golden perfection. Delicious with marinara or hummus, they’re a unique appetizer that’s sure to impress!
Equipment
- Mixing bowl, baking sheet, parchment paper or silicone baking mat, rolling pin, wax paper, brush for olive oil
Ingredients
For the wraps:
- 1¼ cups 156 g all-purpose flour
- ¼ teaspoon salt
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon dried parsley
- ½ teaspoon dried basil
- ½ cup 120 ml water
For the filling:
- 6 ounces 168 g extra-firm tofu, drained, pressed, and crumbled
- ¼ cup 40 g sun-dried tomatoes packed in oil, chopped
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 2 tablespoons 15 g nutritional yeast
- ½ teaspoon paprika
- 1 tablespoon 15 ml extra-virgin olive oil
- Salt and pepper to taste
- Olive oil for brushing
Instructions
- Preheat the oven to 400°F (200°C, gas mark 6).
- Line a baking sheet with parchment paper or a silicone mat.
- To make the wraps: In a mixing bowl, combine the flour, salt, baking powder, baking soda, garlic powder, onion powder, parsley, and basil.
- Gradually add water and knead until a smooth, elastic dough forms.
- Adjust with extra water or flour if needed.
- Divide the dough into 8 equal pieces.
- On a floured surface, roll each piece into a thin, tortilla-like wrap.
- Stack between layers of wax paper and set aside.
- To make the filling: In a bowl, mix the crumbled tofu, sun-dried tomatoes, garlic powder, onion powder, nutritional yeast, paprika, olive oil, salt, and pepper until well combined.
- Divide the mixture into 8 portions.
- Place one portion of filling in the center of each wrap.
- Roll it up like a burrito, tucking in the sides as you go.
- Place the rolls seam-side down on the prepared baking sheet.
- Brush each roll lightly with olive oil.
- Bake for 15–20 minutes, or until golden brown.
- Serve warm with marinara sauce or hummus for dipping.
Notes & Wine Advice
Serving Tip:
Garnish with a sprinkle of fresh parsley or basil for a pop of color. Serve with extra dipping sauces like tzatziki or baba ganoush for variety.
Wine Advice:
Pair with a light Pinot Grigio or a dry rosé to complement the Mediterranean flavors.
Nutrition values
Calories: 140 kcal | Carbohydrates: 18 g | Protein: 5 g | Fat: 5 g | Sugar: 1 g
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Yalanchi Dolmas (Meatless Stuffed Grape Leaves)
Yalanchi Dolmas (Meatless Stuffed Grape Leaves)
Yalanchi dolmas are delicious, meatless stuffed grape leaves filled with rice, mint, walnuts, and a tangy vinegar-lemon mix. Serve with tzatziki or nondairy yogurt for the perfect appetizer, ideal for any gathering.
Equipment
- Mixing bowl, flat workspace, spoon, grape leaves, small bowl (for dipping sauce), clean kitchen towel (optional)
Ingredients
- 2 cups 348 g cooked rice (white, brown, long, or short)
- 2 tablespoons 6 g finely chopped mint leaves
- 2 tablespoons 30 ml balsamic vinegar
- 2 tablespoons 30 ml lemon juice
- 2 tablespoons 30 ml extra-virgin olive oil
- ½ cup 60 g finely chopped walnuts
- Salt and pepper to taste
- 12 grape leaves
Instructions
- In a mixing bowl, combine the cooked rice, mint, balsamic vinegar, lemon juice, olive oil, walnuts, salt, and pepper.
- Mix until uniform using your hands.
- Prepare a clean, flat workspace to assemble the dolmas.
- Lay one grape leaf flat on the workspace.
- Place about 2 tablespoons (20 g) of the rice mixture in the center of the leaf.
- Carefully fold in the sides of the leaf and roll up tightly like a burrito.
- Repeat with the remaining 11 leaves.
- Serve the dolmas warm, cold, or at room temperature with tzatziki or nondairy yogurt for dipping.
Notes & Wine Advice
Serving Tip:
These dolmas make a great appetizer or snack! Serve them with a side of tzatziki or nondairy yogurt for dipping.
Wine Advice:
Pair with a crisp white wine such as a Sauvignon Blanc or a dry rosé to complement the refreshing flavors of the dolmas.
Nutrition values
Calories: 50 kcal | Carbohydrates: 10 g | Protein: 1 g | Fat: 2 g | Sugar: 1 g
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Inari with Spicy Sushi Sauce
Inari with Spicy Sushi Sauce
These homemade inari tofu pockets are stuffed with seasoned sushi rice and topped with a killer spicy sushi sauce. Simple ingredients, big flavor—perfect for any occasion!
Equipment
- Deep fryer or pot, rice cooker (optional), large bowl, spoon, paper towels, shallow dish or resealable plastic bag
Ingredients
For the rice:
- 1 cup 180 g dry sushi rice
- 2 cups 470 ml water
- 1 tablespoon 15 ml rice wine vinegar
- 1 tablespoon 21 g agave nectar
- ½ teaspoon salt
For the tofu pockets:
- 1 cup 235 ml vegetable oil, for frying
- 12 ounces 336 g extra-firm tofu, drained and pressed
- 1 cup 235 ml soy sauce
- ¼ cup 60 ml rice wine vinegar
- ¼ cup 84 g agave nectar
For the Spicy Sushi Sauce:
- ½ cup 112 g vegan mayonnaise, store-bought or homemade
- 2 tablespoons 30 ml sriracha chili sauce
- ¼ teaspoon toasted sesame oil
Instructions
- Place the rice, water, vinegar, agave, and salt in a rice cooker and cook.
- If using stovetop, follow rice package instructions, adding vinegar and agave to the water.
- Heat vegetable oil to 1 inch depth in a pot or deep fryer over high heat.
- Cut tofu into 12–16 pieces (about 2×1.
- 5 inches, ¼ inch thick).
- Deep-fry tofu in batches, 3–4 pieces at a time, until golden brown, about 5 minutes.
- Remove tofu from oil, place on paper towels to drain excess oil.
- In a shallow dish or resealable bag, mix soy sauce, rice vinegar, and agave.
- Place fried tofu in the marinade, soaking for 10–20 minutes.
- Remove tofu from marinade and place on paper towels to absorb excess moisture.
- Carefully cut a slit into the long end of the tofu to form a pocket.
- Stuff each tofu pocket with prepared sushi rice.
- To make the sauce, whisk together vegan mayo, sriracha, and sesame oil.
- Drizzle spicy sauce over the tofu pockets and serve with extra sauce on the side.
Notes & Wine Advice
Serving Tip:
Serve as an appetizer or snack with extra dipping sauce on the side for added flavor.
Wine Advice:
A crisp, dry white wine like a Sauvignon Blanc complements the spiciness of the sauce and enhances the tofu’s flavor.
Nutrition values
Calories: 100 kcal | Carbohydrates: 15 g | Protein: 6 g | Fat: 3 g | Sugar: 3 g
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Crispy Greek Phyllo Samosas
Crispy Greek Phyllo Samosas
These Greek-inspired phyllo samosas are packed with flavorful mushrooms, nuts, and spices, creating a perfect savory bite with a satisfying crunch.
Equipment
- Baking sheet, skillet, food processor, basting brush, dish towels
Ingredients
For the filling:
- 1 tablespoon 15 ml olive oil
- 8 ounces 224 g button mushrooms, chopped
- 1 cup 160 g diced yellow onion
- 3 cloves garlic minced
- 2 ounces about ½ cup, or 56 g walnut pieces
- ½ cup 69 g cashews, ground into a fine powder
- ¼ teaspoon cardamom
- ¼ teaspoon cinnamon
- ¼ teaspoon paprika
- 1 teaspoon garam masala
- ¼ cup 30 g pine nuts
- Sea salt and freshly cracked pepper to taste
Other Ingredients:
- 1 package 1 pound, or 455 g vegan frozen phyllo dough, thawed
- Olive oil for brushing
- Nonstick cooking spray optional
Instructions
Make the filling:
- Heat olive oil in a skillet over medium heat.
- Add chopped mushrooms, onion, and garlic.
- Sauté until fragrant and the mushrooms shrink by half.
- In a food processor, pulse walnuts, cashew powder, cardamom, cinnamon, paprika, and garam masala a few times until the mixture is well-chopped yet slightly chunky.
- Stir in pine nuts, and season with salt and pepper to taste.
- Set aside to cool.
Prepare the phyllo dough:
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Prepare a baking sheet by lining it with parchment paper or spraying with nonstick cooking spray.
- Lay a dish towel flat, then open your thawed phyllo dough.
- Cover with another damp dish towel to keep the dough moist.
Assemble the samosas:
- Take one sheet of phyllo dough, brush it liberally with olive oil.
- Place another sheet on top and brush with oil.
- Cut the stack into three long strips.
- Scoop 2 to 3 tablespoons of the filling onto the short end of each strip.
- Fold the strip from the left corner to the right edge to form a triangle.
- Then fold the triangle up, then over, then up again, until you reach the end of the strip.
- Brush the entire triangle with olive oil, and place it on the prepared baking sheet.
- Repeat for the remaining strips.
Bake the samosas:
- Bake for 16 to 20 minutes, or until the phyllo is golden brown and flaky.
Serve:
- Serve warm as a delicious appetizer or snack.
- Pair with a fresh salad or a tangy dipping sauce of your choice.
- Yield: 8 to 10 triangles
Notes & Wine Advice
Serving Tip:
Serve these samosas with a side of mint chutney, tzatziki, or a simple yogurt-based dipping sauce for an extra layer of flavor.
Wine Advice:
Pair with a light white wine, such as Sauvignon Blanc or Pinot Grigio, to complement the spices and crunch of the samosas.
Nutrition values
Calories: 175 kcal | Carbohydrates: 18 g | Protein: 4 g | Fat: 12 g | Sugar: 2 g
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Curry Couscous–Stuffed Mushrooms
Curry Couscous–Stuffed Mushrooms
These curry couscous–stuffed mushrooms are a flavorful, fiber-rich appetizer that combines earthy mushrooms with a vibrant, spiced couscous filling. Perfect for any occasion!
Equipment
- Baking dish, small pot, sauté pan, spoon for stuffing
Ingredients
For the mushroom marinade:
- 3 tablespoons 45 ml balsamic vinegar
- 2 tablespoons 30 ml extra-virgin olive oil
For the filling:
- Reserved mushroom stems
- 2 tablespoons 30 ml extra-virgin olive oil
- 1 cup 160 g diced yellow onion
- 3 cloves garlic minced
- 1½ cups 355 ml water
- 1 cup 175 g dry couscous
- 1 tablespoon 6 g yellow curry powder
- 1 tablespoon 2 g dry parsley flakes
- 1 teaspoon garam masala
- Salt and pepper to taste
Instructions
- Preheat the oven to 350°F (180°C, or gas mark 4).
- Carefully remove the stems from the mushrooms and set them aside.
- To make the marinade, combine balsamic vinegar and olive oil in a shallow baking dish.
- Place the mushrooms in the dish, hole side up, and set aside to marinate.
- For the filling, chop the reserved mushroom stems.
- Heat olive oil in a pan and sauté the mushroom stems, onion, and garlic for about 7 to 10 minutes, until fragrant.
- In a small pot, bring water to a boil.
- Stir in the couscous, reduce the heat to a simmer, and cook until all the water is absorbed.
- Add the sautéed vegetable mixture, curry powder, parsley, garam masala, salt, and pepper to the couscous.
- Mix well.
- Stuff each mushroom cap with a heaping scoop of couscous mixture.
- Bake the stuffed mushrooms in the preheated oven for 15 minutes, uncovered.
- Serve warm, and enjoy!
- If you have leftover couscous, it makes a great side dish.
Notes & Wine Advice
Serving Tip:
Serve as a side dish or appetizer alongside a crisp green salad or a vegan main course. Garnish with fresh cilantro or parsley for extra flavor.
Wine Advice:
Pair with a crisp, dry white wine such as Sauvignon Blanc, which complements the spices and the earthy mushrooms.
Nutrition values
Calories: 125 kcal | Carbohydrates: 16 g | Protein: 3 g | Fat: 7 g | Sugar: 3 g
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Ginger Soy Tofu Satay with Simple Thai Peanut Dipping Sauce
Ginger Soy Tofu Satay with Simple Thai Peanut Dipping Sauce
Juicy grilled tofu skewers marinated in a savory ginger soy mix, paired with a rich, creamy Thai peanut dipping sauce—an irresistible appetizer perfect for any gathering!
Equipment
- Grill or grill pan, skewers, blender, shallow dish, tongs
Ingredients
For the Ginger Soy Marinade:
- ⅓ cup 80 ml soy sauce or tamari
- ⅓ cup 80 ml rice vinegar
- ⅓ cup 80 ml water
- 1 teaspoon ground ginger
- 1 block 12 to 16 ounces, or 336 to 448 g extra-firm tofu, drained and pressed
- 12 skewers soaked in water for at least 30 minutes
For the Simple Thai Peanut Dipping Sauce:
- ½ cup 128 g peanut butter
- ½ cup 120 ml peanut oil
- ⅓ cup 53 g chopped scallion (white and green parts)
- 2 tablespoons 30 ml soy sauce or tamari
- 1 teaspoon dried red pepper flakes
Instructions
- To make the marinade, whisk together the soy sauce, rice vinegar, water, and ground ginger in a shallow dish or resealable plastic bag.
- Slice the tofu lengthwise into 6 pieces, and then cut each piece in half lengthwise.
- Place the tofu pieces into the marinade and let them marinate for 30 minutes (do not marinate longer as it may get too salty).
- Carefully thread each tofu piece onto the soaked skewers.
- Preheat your grill or grill pan.
- Grill the tofu on each side for about 1 to 2 minutes, flipping it four times to achieve grill marks on all sides.
- To make the dipping sauce, place peanut butter, peanut oil, chopped scallions, soy sauce, and red pepper flakes in a blender.
- Purée until smooth.
- Serve the grilled tofu skewers with the Thai peanut dipping sauce.
Notes & Wine Advice
Serving Tip:
Serve with a side of steamed jasmine rice or fresh vegetables for a complete meal. Garnish with extra chopped scallions for a burst of color and flavor!
Wine Advice:
Pair with a crisp white wine like Sauvignon Blanc or a light, citrusy Riesling to balance the rich flavors of the tofu and peanut sauce.
Nutrition values
Calories: 200 kcal | Carbohydrates: 12 g | Protein: 10 g | Fat: 14 g | Sugar: 4 g