Recipes

Chipotle Sweet Potato Latkes

Chipotle Sweet Potato Latkes

Spicy chipotle-infused sweet potato latkes with a deliciously crispy texture. Perfect for Passover or any time you crave a little heat in your potato pancakes! Serve with traditional sides or Chipotle Ranch Dressing for a spicy twist.
Couverts12
Preparation 15 minutes
Preparation time:12 minutes
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Equipment

  • Mixing bowl
  • Frying pan
  • Paper towels
  • Spoon or spatula

Ingredients

  • 1 large-size sweet potato shredded (3 cups, or 350 g)
  • 1 cup 160 g diced yellow or white onion
  • ¾ cup 170 g plain nondairy yogurt
  • 3 chipotle peppers in adobo sauce diced
  • 1 tablespoon 15 ml adobo sauce (from the can)
  • 1 cup 120 g matzo meal
  • ½ cup 80 g currants or raisins
  • Salt and pepper to taste
  • Canola or vegetable oil enough to make ¼ inch or 6 mm in the pan

Instructions

  • In a mixing bowl, combine the shredded sweet potato, diced onion, nondairy yogurt, chipotle peppers, adobo sauce, matzo meal, currants, salt, and pepper.
  • Use your hands to mash everything together until well incorporated.
  • Preheat a frying pan with enough oil to create a ¼ inch (6 mm) depth.
  • Form the mixture into patties about 4 inches (10 cm) in diameter and ½ inch thick (1.
  • 3 cm).
  • Pan-fry the latkes in hot oil for about 3 to 5 minutes per side, or until golden brown and crispy.
  • Transfer the cooked latkes to a paper towel-lined plate to absorb excess oil.
  • Serve hot with traditional toppings like sour cream and applesauce or Chipotle Ranch Dressing for an extra kick!

Notes & Wine Advice

Serving Tip:
Pair these latkes with a fresh salad or a side of roasted vegetables to balance the heat and make a complete meal.
Wine Advice:
Serve with a light white wine like Riesling or Pinot Grigio, which will complement the spiciness without overpowering it.

Nutrition values

Calories: 110 kcal | koolhydraten: 24 g | Eiwitten: 2 g | Vet: 3 g | Suiker: 5 g
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Course; Side Dish / Snack
Cuisine; International / Global
Diets; Dairy-Free / Kosher / Vegan / Vegetarian

Muffin Cup Quiche in Phyllo Crust

Muffin Cup Quiche in Phyllo Crust

Delicious and versatile mini quiches in phyllo crust, featuring a tofu-based filling. Choose from Mediterranean-style sun-dried tomato & spinach or a cheesy broccoli “cheddar” version with faux bacon!
Couverts12
Preparation 20 minutes
Preparation time:20 minutes
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Equipment

  • Muffin pan
  • Nonstick cooking spray
  • Mixing bowl
  • Pizza Cutter
  • Pastry brush
  • Fork

Ingredients

For the Basic Quiche Mix:

  • 12 ounces 336 g extra-firm tofu, drained and pressed
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • ¼ teaspoon turmeric
  • 1 tablespoon 15 g prepared yellow mustard
  • ¼ cup 30 g nutritional yeast
  • ¼ cup 30 g chickpea flour
  • ¼ cup 60 ml extra-virgin olive oil

For the Crust:

  • 1 package 1 pound, or 455 g frozen phyllo dough, thawed according to package directions
  • Olive oil for brushing

Instructions

  • Preheat the oven to 350°F (180°C, gas mark 4) and spray the muffin pan cups liberally with nonstick cooking spray.
  • Prepare the quiche mix: In a mixing bowl, crumble the tofu and add all the remaining ingredients.
  • Use your hands to mash and mix everything until well combined.
  • Set aside.
  • Prepare the phyllo crust: Unroll the thawed phyllo dough.
  • Using a pizza cutter, cut the entire stack of dough into 8 even pieces.
  • Lightly oil each layer and layer 3–4 sheets of dough in each muffin cup, pressing down gently to form a crust.
  • Fill the cups: Scoop the quiche mixture into each muffin cup, filling them evenly.
  • Bake: Place the muffin pan in the preheated oven and bake for 15–20 minutes, checking after 10 minutes.
  • Remove when the crusts are golden brown and crisp.
  • Serve: Let cool slightly before serving.
  • Enjoy warm!

Notes & Wine Advice

Serving Tip:
Serve with a simple side salad or roasted vegetables for a complete meal.
Wine Advice:
Pair with a crisp white wine like Sauvignon Blanc or a light rosé.
Variations:
Mediterranean-style Quiche: Add 2 cups (60 g) fresh spinach, cut into chiffonade, and 6 sun-dried tomatoes (packed in oil), chopped.
Broccoli “Cheddar” Quiche: Add ½ of a white onion, finely diced, 1 tablespoon (18 g) mellow white miso, 2 cups (142 g) broccoli florets, and ¼ cup (208 g) imitation bacon bits.

Nutrition values

Calories: 180 kcal | koolhydraten: 15 g | Eiwitten: 7 g | Vet: 12 g | Suiker: 2 g
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Course; Brunch / Pie
Cuisine; International / Global
Diets; Dairy-Free / Vegan / Vegetarian

Buttermilk Biscuits and Gravy

Buttermilk Biscuits and Gravy

Enjoy a hearty diner-style breakfast at home with these flaky vegan buttermilk biscuits and savory seitan gravy. Perfect for brunch or a comforting morning treat!
Couverts8
Preparation 15 minutes
Preparation time:25 minutes
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Equipment

  • Baking sheet
  • Parchment paper or silicone baking mat
  • Mixing bowls
  • Whisk
  • pot
  • Measuring cups
  • Pint glass or cookie cutter

Ingredients

For the Biscuits:

  • 1 cup 235 ml soymilk
  • 2 tablespoons 30 ml lemon juice
  • 2 cups 250 g all-purpose flour
  • ¼ cup 36 g vital wheat gluten flour
  • 2 tablespoons 26 g granulated sugar
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 2 tablespoons 28 g nondairy butter, melted

For the Gravy:

  • 3 tablespoons 42 g nondairy butter
  • ¼ cup 32 g all-purpose flour
  • 2 cups 470 g vegetable broth
  • 1 teaspoon black pepper
  • 8 ounces 227 g crumbled seitan or your favorite meat substitute

Instructions

  • Prepare the biscuits: Preheat your oven to 350°F (180°C, gas mark 4) and line a baking sheet with parchment paper or a silicone mat.
  • In a small bowl, combine the soymilk and lemon juice to curdle, forming a buttermilk substitute.
  • Set aside.
  • In a mixing bowl, whisk together the all-purpose flour, vital wheat gluten flour, sugar, baking powder, baking soda, and salt.
  • Add the melted butter to the buttermilk mixture and stir.
  • Pour the wet ingredients into the dry and knead until a soft dough forms.
  • Adjust with additional flour if the dough is sticky or water if it’s too dry.
  • Turn the dough onto a floured surface and flatten it to about 1 inch (2.
  • 5 cm) thick.
  • Using a pint glass or cookie cutter, cut the dough into 6 biscuits.
  • Reform the dough as needed to cut more.
  • Place the biscuits on the baking sheet and bake for 18–23 minutes, or until the tops are lightly browned.
  • Prepare the gravy: Premeasure all ingredients, as the gravy comes together quickly!
  • Preheat a pot over medium-high heat and melt the butter.
  • Once bubbling, whisk in the flour to form a thick paste.
  • Gradually pour in the vegetable broth while whisking continuously until the gravy reaches your desired consistency.
  • Remove the gravy from heat and stir in the black pepper and crumbled seitan.
  • Serve: Slice the biscuits open and pour a generous amount of gravy over each half.
  • Serve warm.

Notes & Wine Advice

Serving Tip:
Pair with a side of sautéed greens or a fruit salad to balance the savory richness.
Wine Advice:
Enjoy with a light sparkling white wine or a mimosa for a classic brunch pairing.

Nutrition values

Calories: 290 kcal | koolhydraten: 30 g | Eiwitten: 9 g | Vet: 12 g | Suiker: 3 g
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Course; Breakfast / Brunch
Cuisine; American
Diets; Dairy-Free / Vegan / Vegetarian

Pumpkin Tofu Scramble

Pumpkin Tofu Scramble

Start your day with the perfect fall-inspired breakfast! This Pumpkin Tofu Scramble is packed with flavor, color, and nutrients, making it an easy, hearty, and healthy choice.
Couverts4
Preparation 5 minutes
Preparation time:10 minutes
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Equipment

  • Large skillet
  • grater
  • spatula
  • Measuring spoons

Ingredients

  • 1 tablespoon 15 ml peanut oil
  • 2 cloves garlic grated
  • ½ cup 53 g chopped onion
  • ¼ cup 30 g nutritional yeast
  • ¼ teaspoon ground black pepper to taste
  • ½ teaspoon fine sea salt
  • 1 teaspoon dried sage
  • ⅛ teaspoon ground nutmeg
  • ½ teaspoon paprika
  • ½ teaspoon dried oregano
  • 16 ounces 454 g firm tofu, drained and crumbled
  • 1½ cups 366 g pumpkin purée

Instructions

  • Heat the peanut oil in a large skillet over medium heat.
  • Add the grated garlic and chopped onion.
  • Cook for about 2 minutes until fragrant and tender.
  • Stir in the nutritional yeast, black pepper, sea salt, dried sage, ground nutmeg, paprika, and oregano.
  • Cook for an additional 1 minute, allowing the spices to bloom.
  • Add the crumbled tofu to the skillet and cook for about 5 minutes, stirring occasionally, until slightly browned.
  • Gently fold in the pumpkin purée and cook until heated through, about 2 minutes.
  • Serve immediately, either on its own or with toast, tortillas, or over a bed of greens.

Notes & Wine Advice

Serving Tip:
Serve with crusty bread, avocado slices, or sprinkle with fresh herbs like parsley or chives for added freshness.
Wine Advice:
Pair with a light, sparkling cider or an herbal tea for a wholesome breakfast experience.

Nutrition values

Calories: 180 kcal | koolhydraten: 12 g | Eiwitten: 16 g | Vet: 9 g | Suiker: 2 g
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Course; Breakfast / Brunch
Cuisine; International / Global
Diets; Dairy-Free / Gluten-Free / High-Protein / Vegan / Vegetarian

Sweet Potato Ginger Waffles

Sweet Potato Ginger Waffles

Start your day with the warm, spicy flavors of Sweet Potato Ginger Waffles! Topped with crunchy candied nuts, this is the ultimate comforting breakfast for fall or winter.
Couverts12
Preparation 15 minutes
Preparation time:15 minutes
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Equipment

  • Small saucepan
  • medium mixing bowl
  • Large mixing bowl
  • Whisk
  • waffle iron
  • Measuring cups

Ingredients

For the candied ginger nuts:

  • ½ cup 60 g pecan halves
  • 2 tablespoons 28 g packed light brown sugar
  • 1 tablespoon 14 g nondairy butter
  • 1 tablespoon 15 ml Triple Sec, dark rum, or water
  • 2 teaspoons grated gingerroot

For the waffles:

  • 1 cup 235 ml plain soymilk (use soy for curdling)
  • 2 teaspoons apple cider vinegar
  • 1 cup 120 g whole wheat pastry flour
  • 2 tablespoons 16 g arrowroot powder
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1 teaspoon baking powder
  • ¼ teaspoon fine sea salt
  • 1 cup 170 g homemade or canned sweet potato purée
  • 2 tablespoons 30 ml pure maple syrup
  • 2 tablespoons 30 ml canola oil

Instructions

  • Combine the soymilk and apple cider vinegar in a medium bowl.
  • Let it sit for a few minutes to curdle into buttermilk.

Prepare the dry ingredients:

  • In a large mixing bowl, whisk together the whole wheat pastry flour, arrowroot powder, cinnamon, ginger, baking powder, and salt.

Combine the wet ingredients:

  • To the buttermilk mixture, add the sweet potato purée, maple syrup, and canola oil.
  • Whisk until well combined.

Mix the batter:

  • Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • If the batter is too thick, add more soymilk, 1 tablespoon at a time, until manageable.
  • Fold in the cooled candied ginger nuts.

Cook the waffles:

  • Preheat your waffle iron and lightly grease if necessary.
  • Cook the waffles according to your waffle iron’s instructions until golden brown and crisp.
  • Serve warm with maple syrup or your favorite toppings.

Notes & Wine Advice

Serving Tip:
Top these waffles with an extra sprinkle of candied nuts, a dollop of whipped coconut cream, and a drizzle of maple syrup for a decadent treat.
Wine Advice:
Pair with a spiced mulled cider or a non-alcoholic ginger tea for a cozy and seasonal beverage.

Nutrition values

Calories: 180 kcal | koolhydraten: 26 g | Eiwitten: 4 g | Vet: 6 g | Suiker: 8 g
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Course; Breakfast / Snack
Cuisine; International / Global
Diets; Dairy-Free / Low Fat / Vegetarian

Carob Chip Waffles

Carob Chip Waffles

Indulge in the guilt-free goodness of Carob Chip Waffles! These caffeine-free treats are perfect for breakfast or brunch, with just the right amount of sweetness and a hearty texture.
Couverts12
Preparation 10 minutes
Preparation time:20 minutes
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Equipment

  • Large mixing bowl
  • Whisk
  • waffle iron
  • Measuring cups

Ingredients

  • 2 cups 160 g finely ground old-fashioned rolled oats
  • 1 cup 120 g chickpea or other flour
  • ¼ teaspoon fine sea salt
  • 1 teaspoon baking powder
  • 2 cups 470 ml soy creamer or nondairy milk
  • 2 tablespoons 30 ml canola oil
  • 3 tablespoons 45 ml pure maple syrup
  • 2 teaspoons pure vanilla extract
  • ¼ cup 30 g nondairy carob chips

Instructions

  • In a large mixing bowl, whisk together the ground oats, chickpea flour, sea salt, and baking powder.
  • In a separate bowl, whisk together the soy creamer, canola oil, maple syrup, and vanilla extract until well combined.
  • Fold the wet ingredients into the dry mixture, being careful not to overmix.
  • Gently fold in the carob chips until evenly distributed.
  • Preheat the waffle iron and lightly grease it if required.
  • Cook the waffles according to the waffle iron manufacturer’s instructions until golden and crisp.
  • Serve warm with your favorite toppings, such as pure maple syrup, fresh fruit, or a dollop of vegan whipped cream.

Notes & Wine Advice

Serving Tip:
For extra sweetness, consider adding more maple syrup to the batter or serving them with a drizzle of chocolate syrup and chopped nuts.
Wine Advice:
Not applicable; best paired with a warm beverage like chai tea or a caffeine-free latte.

Nutrition values

Calories: 160 kcal | koolhydraten: 25 g | Eiwitten: 4 g | Vet: 5 g | Suiker: 5 g
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Course; Breakfast / Snack
Cuisine; International / Global
Diets; Dairy-Free / Vegetarian

Blackberry Nut Butter Waffles

Blackberry Nut Butter Waffles

Rich, nutty, and bursting with juicy blackberries, these waffles are perfect for any breakfast or brunch. Serve with a drizzle of maple syrup for the ultimate treat!
Couverts12
Preparation 10 minutes
Preparation time:20 minutes
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Equipment

  • medium mixing bowl
  • Small mixing bowl
  • Whisk
  • waffle iron
  • Measuring cups

Ingredients

  • 2 cups 240 g light spelt flour
  • 1 cup 78 g quick-cooking oats, finely ground
  • 1 teaspoon baking powder
  • ½ teaspoon fine sea salt
  • ¼ cup 48 g raw sugar
  • 1 teaspoon ground cinnamon
  • 2 teaspoons pure vanilla extract
  • 2½ cups 590 ml plain soy or other nondairy milk
  • ½ cup 128 g nut butter (any type)
  • 1 cup 151 g blackberries

Instructions

  • In a medium bowl, whisk together the flour, ground oats, baking powder, salt, sugar, and cinnamon.
  • In a small bowl, whisk together the vanilla extract, soymilk, and nut butter until smooth and well combined.
  • Gently fold the wet ingredients into the dry mixture, taking care not to overmix.
  • If the batter feels too dry, add 1–2 tablespoons (15–30 ml) of milk.
  • Fold in the blackberries carefully to avoid crushing them.
  • Preheat the waffle iron and lightly grease it if needed.
  • Cook the waffles according to the waffle iron manufacturer’s instructions until golden brown and crisp.
  • Serve immediately with pure maple syrup or your favorite toppings.

Notes & Wine Advice

Serving Tip:
Top these waffles with additional blackberries, a dollop of nut butter, and a drizzle of pure maple syrup for an indulgent yet wholesome breakfast.
Wine Advice:
Pair with a light sparkling beverage, like a prosecco mimosa with fresh blackberries for a refreshing brunch pairing.

Nutrition values

Calories: 190 kcal | koolhydraten: 28 g | Eiwitten: 5 g | Vet: 7 g | Suiker: 8 g
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Course; Breakfast / Snack
Cuisine; International / Global
Diets; Dairy-Free / Vegetarian

Wheat Germ Raisin Pancakes

Wheat Germ Raisin Pancakes

Low in fat and full of fiber, these wheat germ raisin pancakes are both wholesome and delicious. Drizzle them with pure maple syrup for a guilt-free breakfast treat!
Couverts6
Preparation 10 minutes
Preparation time:20 minutes
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Equipment

  • Large mixing bowl
  • Small mixing bowl
  • Whisk
  • Nonstick pan
  • Nonstick cooking spray
  • Spoon or ladle

Ingredients

  • 1 cup 120 g light spelt flour
  • 2 tablespoons 15 g wheat germ
  • 2 teaspoons baking powder
  • Pinch fine sea salt
  • ½ teaspoon ground cinnamon
  • ½ cup 120 ml prune or other fruit juice
  • ¼ cup 60 ml soy or other nondairy milk
  • 1 teaspoon vegetable oil
  • ¼ cup 40 g raisins
  • Nonstick cooking spray
  • Pure maple syrup or other accompaniment for serving

Instructions

  • In a large bowl, whisk together the flour, wheat germ, baking powder, salt, and cinnamon.
  • In a small bowl, whisk together the juice, milk, and oil.
  • Fold the wet ingredients into the dry mixture, being careful not to overmix.
  • Gently fold in the raisins.
  • If the batter feels too thick, add more nondairy milk as needed.
  • Preheat a nonstick pan lightly coated with cooking spray over medium heat.
  • Pour a little less than ¼ cup (40 g) of batter into the pan, spreading it into a circle with the back of a spoon.
  • Cook until bubbles appear in the center of the pancake, then flip and cook for an additional 2 minutes or until golden brown.
  • Repeat with the remaining batter, reapplying cooking spray between batches.
  • Serve warm with pure maple syrup or your favorite topping.

Notes & Wine Advice

Serving Tip:
Serve these pancakes warm with a drizzle of pure maple syrup or a dollop of fruit compote for a delightful and nutritious start to the day.
Wine Advice:
Not applicable; best served with coffee, tea, or fresh juice.

Nutrition values

Calories: 90 kcal | koolhydraten: 18 g | Eiwitten: 2.5 g | Vet: 1 g | Suiker: 6 g
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Course; Breakfast / Pancake’s / Crepes
Cuisine; American
Diets; Low Fat / Vegan / Vegetarian

Peanut Butter Pancakes

Peanut Butter Pancakes

These peanut butter pancakes are perfect with maple syrup or jelly. They’re a delicious, creamy breakfast treat that’s sure to please everyone!
Couverts10
Preparation 10 minutes
Preparation time:10 minutes
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Equipment

  • Frying pan, Mixing bowls, Whisk, Ladle, Measuring cups, Nonstick spray (optional)

Ingredients

  • 2 tablespoons 30 ml lemon juice
  • 1 cup 235 ml soymilk (or other nondairy milk)
  • 2 cups 250 g all-purpose flour
  • 2 tablespoons 25 g granulated sugar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 cup 60 ml canola or vegetable oil
  • 1 cup 235 ml soy creamer (or additional soymilk)
  • 1/2 cup 128 g creamy natural peanut butter
  • Nonstick cooking spray optional

Instructions

  • Combine the lemon juice and soymilk in a medium bowl.
  • Let it sit for a few minutes to curdle, creating a buttermilk effect.
  • In a separate bowl, combine the flour, sugar, baking soda, and baking powder.
  • Add the oil, soy creamer, and peanut butter to the curdled soymilk mixture and whisk until smooth.
  • Add the wet ingredients to the dry ingredients and whisk until combined.
  • If the batter is too thick, add a little more soymilk.
  • Preheat a frying pan over high heat, using nonstick spray if needed.
  • Drop about 1/4 cup (50 g) of batter onto the hot skillet.
  • Cook until the edges start to lift and bubbles form on the uncooked side.
  • Flip and cook for an additional minute.
  • Repeat with the remaining batter.
  • Serve with maple syrup or jelly.

Notes & Wine Advice

Serving Tip:
Pair these pancakes with a dollop of peanut butter and fresh fruit for an extra indulgent breakfast.
Wine Advice:
A smooth, light-bodied white wine such as a Chardonnay or a glass of cold milk would pair wonderfully with these nutty, rich pancakes.

Nutrition values

Calories: 250 kcal | koolhydraten: 35 g | Eiwitten: 7 g | Vet: 12 g | Suiker: 7 g
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Course; Breakfast / Dessert / Pancake’s / Crepes
Cuisine; International / Global
Diets; Gluten-Free / Lactose Free / Nut Free / Vegan / Vegetarian

Chocolate Chocolate Chip Pancakes

Chocolate Chocolate Chip Pancakes

Want to surprise your family with a special breakfast? Topped with soy whipped topping or strawberry jam, these chocolatey pancakes are sure to please even the pickiest eaters (spouses and kids included)!
Couverts6
Preparation 10 minutes
Preparation time:15 minutes
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Equipment

  • Frying pan, Mixing bowls, Whisk, Measuring cups, Measuring spoons, Nonstick cooking spray (optional)

Ingredients

  • 2 cups 250 g all-purpose flour
  • 1 cup 27 g unsweetened cocoa powder
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon salt
  • 1½ to 2 cups 355 ml to 470 ml soy or other nondairy milk
  • ½ cup 120 ml canola oil
  • ½ cup 100 g evaporated cane juice or granulated sugar
  • ½ cup 88 g nondairy chocolate chips
  • Nonstick cooking spray optional

Instructions

  • In a mixing bowl, combine flour, cocoa powder, baking powder, baking soda, and salt.
  • In a separate bowl, whisk together 1½ cups (355 ml) of the milk, oil, and sugar.
  • Add wet ingredients to dry ingredients, stirring until there are virtually no lumps.
  • If the batter is too thick, add more milk.
  • Fold in the chocolate chips.
  • Preheat a frying pan over high heat.
  • Use nonstick spray if necessary.
  • Drop about ½ cup (75 g) of batter onto the hot skillet and cook until the edges begin to lift and bubbles form on the uncooked side.
  • Flip and cook for an additional minute.
  • Serve with your favorite toppings!

Notes & Wine Advice

Serving Tip:
Top with soy whipped cream, fresh strawberries, or a drizzle of syrup for extra flavor!
Wine advice:
Port Wine – A sweet, rich red port can pair beautifully with chocolate and is perfect for indulgent dishes like these pancakes.
Lambrusco – A lightly sparkling, sweet red wine could provide a refreshing contrast to the richness of the pancakes.
Late Harvest Riesling – The sweetness and floral notes of a late-harvest Riesling would go well with chocolate, offering balance without overpowering the dish.
Zinfandel – If you prefer a more robust red, a fruity, slightly spicy Zinfandel could work, bringing a deeper flavor that still complements chocolate.

Nutrition values

Calories: 220 kcal | koolhydraten: 36 g | Eiwitten: 3 g | Vet: 9 g | Suiker: 10 g
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Course; Breakfast / Dessert / Pancake’s / Crepes
Cuisine; International / Global
Diets; Diabetic / Gluten-Free / Lactose Free / Low Calorie / Low Sodium / Nut Free / Vegan / Vegetarian