Recipes

Cinnamon Quick Bread

Cinnamon Quick Bread

Start your day right with this fragrant, tender loaf bursting with cinnamon-sugar flavor. A perfect pairing for coffee or tea!
Couverts8
Preparation 15 minutes
Preparation time:35 minutes
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Equipment

  • 8 × 4-inch (20 × 10-cm) loaf pan
  • medium bowl
  • Small bowl
  • Large bowl
  • Whisk
  • Wire rack

Ingredients

  • Nonstick cooking spray
  • 2 teaspoons apple cider vinegar
  • ¾ cup 180 ml plain soymilk
  • 2½ teaspoons ground cinnamon divided
  • 8 tablespoons 96 g Sucanat, divided
  • ½ cup 67 g ground oats
  • 1 cup 120 g light spelt flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon 8 g cornstarch
  • ¼ teaspoon fine sea salt
  • 2 tablespoons 30 ml canola oil
  • 1½ teaspoons pure vanilla extract
  • 4 ounces 112 g unsweetened applesauce

Instructions

  • Preheat the oven to 350°F (180°C, gas mark 4).
  • Lightly coat an 8 × 4-inch loaf pan with nonstick spray.
  • In a medium bowl, combine the vinegar and soymilk.
  • Let it sit to curdle and form a buttermilk-like consistency.
  • In a small bowl, mix 1 teaspoon cinnamon with 3 tablespoons (36 g) Sucanat to create the cinnamon-sugar topping.
  • Set aside.
  • In a large bowl, combine the oats, flour, remaining 1½ teaspoons cinnamon, remaining 5 tablespoons (60 g) Sucanat, baking powder, baking soda, cornstarch, and salt.
  • Add the oil, vanilla, and applesauce to the buttermilk mixture and stir to combine.
  • Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Pour half the batter into the prepared loaf pan.
  • Sprinkle half of the cinnamon-sugar mixture evenly over the batter.
  • Pour the remaining batter on top and sprinkle the rest of the cinnamon-sugar mixture evenly over it.
  • Bake for 35 minutes, or until a toothpick inserted into the center comes out clean.
  • Place the loaf on a wire rack, still in the pan, for about 15 minutes.
  • Then transfer the loaf directly to the rack and let it cool completely before slicing or storing.

Notes & Wine Advice

Serving Tip:
Enjoy this quick bread warm or at room temperature with a cup of coffee or tea.
Wine Advice:
Pair this sweet bread with a dessert wine like Moscato or a spiced chai cocktail for a cozy treat.

Nutrition values

Calories: 160 kcal | koolhydraten: 28 g | Eiwitten: 3 g | Vet: 4 g | Suiker: 13 g
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Course; Bread / Dessert
Cuisine; American
Diets; Dairy-Free / Vegan / Vegetarian

Pumpkin Whiskey Quick Bread

Pumpkin Whiskey Quick Bread

This dense, flavorful quick bread has a slight boozy aftertaste and all the cozy flavors of fall, perfect for sharing or savoring solo!
Couverts8
Preparation 15 minutes
Preparation time:50 minutes
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Equipment

  • 8 × 4-inch (20 × 10-cm) loaf pan
  • medium bowl
  • Large bowl
  • Whisk
  • Sifter
  • Wire rack

Ingredients

  • ¼ cup 60 ml canola or vegetable oil
  • ¼ cup 60 ml whiskey
  • ¾ cup 183 g pumpkin purée
  • 2 teaspoons pure vanilla extract
  • ½ cup 96 g Sucanat
  • ¼ cup 60 ml plain soy or other nondairy milk
  • 1½ cups 180 g whole wheat pastry flour
  • 2 tablespoons 16 g instant coconut milk powder (optional)
  • ½ teaspoon fine sea salt
  • 1½ teaspoons baking powder
  • ½ teaspoon baking soda
  • 1 tablespoon 8 g egg replacer powder (e.g., Ener-G)
  • ½ teaspoon ground ginger
  • 2 teaspoons ground cinnamon
  • ¼ cup 40 g raisins
  • ¼ cup 34 g candied ginger, finely chopped

Instructions

  • Preheat the oven to 350°F (180°C, gas mark 4).
  • Lightly coat an 8 × 4-inch loaf pan with nonstick spray.
  • In a medium bowl, whisk together the oil, whiskey, pumpkin purée, vanilla, Sucanat, and nondairy milk.
  • In a large bowl, sift together the flour, coconut milk powder (if using), salt, baking powder, baking soda, egg replacer powder, ginger, and cinnamon.
  • Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
  • Fold in the raisins and chopped candied ginger.
  • Pour the batter into the prepared loaf pan.
  • Bake for 50 minutes, or until a toothpick inserted in the center comes out clean.
  • If the loaf browns too quickly, loosely cover it with foil.
  • Cool the loaf in the pan on a wire rack for 15 minutes.
  • Then transfer the loaf directly to the rack and let it cool completely before slicing or storing.

Notes & Wine Advice

Serving Tip:
Enjoy this bread as a snack with tea or coffee, or serve with a dollop of vegan whipped cream for dessert.
Wine Advice:
Pair this loaf with a glass of sweet dessert wine, such as Muscat, or a spiced whiskey cocktail.

Nutrition values

Calories: 202 kcal | koolhydraten: 30 g | Eiwitten: 3 g | Vet: 8 g | Suiker: 15 g
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Course; Bread / Dessert
Cuisine; American
Diets; Dairy-Free / Vegan / Vegetarian

Chinese Five-Spice Powder (Homemade)

Chinese Five-Spice Powder (Homemade)

Balance the yin and yang in your dishes with this homemade Chinese five-spice blend, crafted from easy-to-find everyday spices.
Couverts1
Preparation 5 minutes
Deel op Facebook Print Recipe

Equipment

  • airtight container
  • Measuring spoons

Ingredients

  • 4 teaspoons 8 g ground anise
  • ½ teaspoon ground cloves
  • 1 tablespoon 6 g ground cinnamon
  • 1 tablespoon 6 g ground fennel
  • 2 teaspoons ground toasted black peppercorns

Instructions

  • Measure all the spices.
  • Mix them thoroughly in a bowl.
  • Store the five-spice powder in an airtight container in a cool, dry place.

Notes & Wine Advice

Serving Tip:
Sprinkle this five-spice powder on roasted meats, vegetables, or use it in marinades for an authentic Chinese flavor.
Wine Advice:
Pair dishes using this spice blend with a bold Syrah or a plum wine to complement its complex flavors.

Nutrition values

Calories: 6 kcal | koolhydraten: 1 g | Eiwitten: 0.1 g | Vet: 0.1 g | Suiker: 0 g
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Course; Basic recipe / Spices & Seasoning
Cuisine; China
Diets; Gluten-Free / Low Fat / Soy Free / Vegan / Vegetarian

Curry Powder (Homemade)

Curry Powder (Homemade)

Mix your own curry powder to adjust the heat and flavor exactly to your taste. A simple, flavorful blend ready in minutes!
Couverts1
Preparation 5 minutes
Deel op Facebook Print Recipe

Equipment

  • airtight container
  • Measuring spoons

Ingredients

  • 2 teaspoons chili powder
  • 1 teaspoon black pepper
  • 1 teaspoon five-spice powder store-bought or homemade
  • 1 teaspoon ground cumin
  • 1 teaspoon ground turmeric or more for a brighter yellow color
  • 5 teaspoons 9 g ground coriander

Instructions

  • Measure all the spices.
  • Mix them together thoroughly in a bowl.
  • Store the curry powder in an airtight container in a cool, dry place.

Notes & Wine Advice

Serving Tip:
Add this curry powder to soups, stews, or marinades to bring bold flavor to your dishes.
Wine Advice:
A dry Riesling or Gewürztraminer pairs beautifully with spiced dishes featuring curry powder.

Nutrition values

Calories: 8 kcal | koolhydraten: 1 g | Eiwitten: 0.3 g | Vet: 0.2 g | Suiker: 0 g
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Course; Basic recipe / Spices & Seasoning
Cuisine; India
Diets; Gluten-Free / Low Fat / Soy Free

Garam Masala Mix

Garam Masala Mix

This homemade Garam Masala blend adds a hot and flavorful kick to Indian dishes like Green Cauliflower Masala. Customize the spice level to suit your taste, and enjoy the bold flavors of this aromatic spice mix.
Couverts1
Preparation 10 minutes
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Equipment

  • Coffee grinder, Airtight container

Ingredients

  • 2 tablespoons 10 g ground coriander
  • 2½ tablespoons 15 g ground cumin
  • 1 teaspoon ground cardamom or 1 black cardamom pod
  • ½ teaspoon white peppercorns
  • 1 dried bay leaf
  • ¼ teaspoon crushed chile pepper
  • ¼ teaspoon ground cinnamon
  • ¼ teaspoon ground cloves optional
  • ¼ teaspoon ground nutmeg

Instructions

  • Combine all the ingredients in a coffee grinder.
  • Process until finely ground.
  • Store in an airtight container in a cool, dry place.

Notes & Wine Advice

Serving Tip:
Use this versatile spice mix to elevate the flavor of Indian curries, roasted vegetables, or soups. Sprinkle it over cooked dishes for a burst of aroma or incorporate it into marinades for meats or tofu.
Wine Advice:
Pair dishes made with Garam Masala with a medium-bodied red wine like Pinot Noir or a fruity Grenache. If you prefer white wine, go for a slightly off-dry Riesling to balance the spices with a hint of sweetness.

Nutrition values

Calories: 3.88 kcal | koolhydraten: 0.58 g | Eiwitten: 0.17 g | Vet: 0.22 g | Suiker: 0.01 g
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Course; Spices & Seasoning
Cuisine; India
Diets; Gluten-Free / Low Fat / Soy Free

Pickled Fruits and Veggies

Pickled Fruits and Veggies

These crunchy pickled fruits and veggies are perfect for adding a tangy twist to salads or sandwiches, especially as a substitute for hard-to-find relish without high-fructose corn syrup.
Couverts4
Preparation 10 minutes
Preparation time:20 minutes
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Equipment

  • Medium-size saucepan, Knife, Chopping board

Ingredients

  • 2¼ cups 270 g diced celery
  • 1¼ cups 160 g chopped carrot
  • ½ cup 80 g chopped red onion
  • 2/3 cup 160 ml apple cider vinegar
  • 1/3 cup 59 g chopped dates
  • 1/3 cup 53 g raisins
  • 1 teaspoon dried thyme
  • ¼ teaspoon ground cinnamon

Instructions

  • Combine all the ingredients in a medium-size saucepan.
  • Bring to a boil.
  • Cover, lower the heat, and simmer for 20 minutes.
  • Let cool before using and storing.

Notes & Wine Advice

Serving Tip:
Serve the pickled fruits and veggies alongside grilled meats or roasted vegetables for an extra burst of flavor. They also make a great topping for sandwiches or burgers, adding crunch and tang!
Wine Advice:
A crisp, dry white wine like Sauvignon Blanc or a light rosé pairs wonderfully with these tangy pickled veggies. The acidity of the wine complements the vinegar in the pickles, creating a balanced flavor profile.

Nutrition values

Calories: 123.5 kcal | koolhydraten: 29.8 g | Eiwitten: 2 g | Vet: 0.2 g | Suiker: 20.9 g
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Course; Side Dish / Stock / Vegetables
Cuisine; International / Global
Diets; Gluten-Free / Low Fat / Soy Free

Takeout-Style Orange “Chicken” Glaze

Takeout-Style Orange “Chicken” Glaze

A sweet and tangy glaze perfect for coating tofu, seitan, or your favorite plant-based proteins. Quick, easy, and delicious!
Couverts2
Preparation 5 minutes
Preparation time:10 minutes
Deel op Facebook Print Recipe

Equipment

  • medium saucepan
  • Whisk

Ingredients

  • 1½ cups 355 ml water
  • 2 tablespoons 30 ml orange juice
  • ¼ cup 60 ml lemon juice
  • ⅓ cup 80 ml rice vinegar (or 2 tablespoons [30 ml] apple cider vinegar)
  • 2½ tablespoons 38 ml soy sauce
  • 1 tablespoon 6 g grated orange zest or 1 teaspoon orange extract
  • 1 cup 220 g firmly packed brown sugar
  • 1 teaspoon minced garlic
  • ½ teaspoon freshly minced gingerroot or ¼ teaspoon powdered
  • ½ teaspoon red pepper flakes
  • 3 tablespoons 24 g cornstarch mixed with ¼ cup (60 ml) water to make a slurry

Instructions

  • Combine the water, orange juice, lemon juice, rice vinegar, soy sauce, orange zest, brown sugar, garlic, ginger, and red pepper flakes in a medium saucepan.
  • Bring the mixture to a boil, stirring occasionally.
  • Reduce the heat to a simmer and slowly add the cornstarch slurry, stirring constantly until the glaze thickens.
  • Lower the heat to keep the glaze warm.
  • Toss with your favorite protein, such as pan-fried seitan or tofu, to coat evenly.

Notes & Wine Advice

Serving Tip:
Serve this glaze-coated protein over steamed rice or noodles, garnished with green onions and sesame seeds for a complete, flavorful meal.
Wine Advice:
Pair with a dry Riesling or Gewürztraminer for a delightful balance to the tangy and sweet flavors.

Nutrition values

Calories: 120 kcal | koolhydraten: 28 g | Eiwitten: 1 g | Vet: 0 g | Suiker: 23 g
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Course; Sauce
Cuisine; China
Diets; Gluten-Free / Soy Free / Vegan

Simple Cheezy Sauce

Simple Cheezy Sauce

This quick and easy cheezy sauce is perfect for soups, pasta, or any dish that needs a rich and savory twist!
Couverts2
Preparation 5 minutes
Preparation time:10 minutes
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Equipment

  • medium saucepan
  • Whisk

Ingredients

  • 1 cup 120 g nutritional yeast
  • 2 tablespoons 20 g brown rice flour
  • 1 teaspoon garlic powder
  • 1 teaspoon fine sea salt
  • 2 cups 470 ml unsweetened almond or other nondairy milk
  • 1 tablespoon 14 g nondairy butter
  • 1 teaspoon prepared yellow mustard

Instructions

  • In a medium saucepan, whisk together the nutritional yeast, brown rice flour, garlic powder, salt, and nondairy milk until well combined.
  • Cook over medium-high heat, whisking constantly, until the sauce thickens slightly.
  • Remove from heat and stir in the nondairy butter and mustard, whisking until melted and smooth.
  • Serve immediately over pasta, or whisk again before use if serving later.

Notes & Wine Advice

Serving Tip:
Use this sauce to add cheesy richness to pasta, drizzle it over roasted vegetables, or mix it into soups for extra creaminess.
Wine Advice:
Pair with a dry white wine like Pinot Grigio or Chardonnay to complement the cheesy and nutty flavors.
 

Nutrition values

Calories: 80 kcal | koolhydraten: 8 g | Eiwitten: 4 g | Vet: 3 g | Suiker: 1 g
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Course; Sauce
Cuisine; International / Global
Diets; Gluten-Free / Low Fat / Soy Free / Vegan

Fire-Roasted Red Pepper Cream Sauce

Fire-Roasted Red Pepper Cream Sauce

Smoky, creamy, and full of flavor, this fire-roasted red pepper sauce is perfect for pasta, rice, or your favorite protein!
Couverts1
Preparation 10 minutes
Preparation time:30 minutes
Deel op Facebook Print Recipe

Equipment

  • Gas stove, barbecue grill, or oven
  • blender
  • Saucepan or microwave

Ingredients

  • 1 red bell pepper
  • ½ cup 112 g nondairy cream cheese
  • 3 cloves roasted garlic see page 274 for instructions
  • ½ cup 56 g cashews, ground into a fine powder
  • ¼ cup 60 ml olive oil
  • Salt and pepper to taste

Instructions

  • Roast the red bell pepper:
  • Gas stove or grill: Lay the pepper over an open flame, turning until all sides are charred.
  • Oven: Preheat to 450°F (230°C).
  • Place the pepper directly on the oven rack and roast for 30 minutes, turning occasionally.
  • Let the roasted pepper cool, then remove the stem, core, and seeds.
  • Remove the charred bits or leave them on for a more intense smoky flavor.
  • In a blender, combine the roasted pepper, cream cheese, roasted garlic, cashew powder, olive oil, salt, and pepper.
  • Blend until smooth.
  • Heat the sauce in a saucepan or microwave before serving.
  • Serve over pasta, rice, or your favorite protein.

Notes & Wine Advice

Serving Tip:
This sauce works beautifully over pasta, paired with grilled vegetables, or used as a topping for roasted tofu or tempeh.
Wine Advice:
Pair with a medium-bodied red wine like Grenache or a smoky Syrah to enhance the roasted flavors.

Nutrition values

Calories: 180 kcal | koolhydraten: 6 g | Eiwitten: 4 g | Vet: 15 g | Suiker: 2 g
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Course; Sauce
Cuisine; Italian
Diets; Gluten-Free / Vegan

Garlic and Sage Cashew Cream Sauce

Garlic and Sage Cashew Cream Sauce

A rich and creamy sauce made with cashews, garlic, and sage. Perfect for drizzling over pasta or paired with Pumpkin Spinach Ravioli!
Couverts1
Preparation 5 minutes
Preparation time:10 minutes
Deel op Facebook Print Recipe

Equipment

  • Small-size saucepan

Ingredients

  • ¼ cup 56 g nondairy butter
  • ½ cup 120 ml unsweetened soy or other non-dairy milk
  • ½ teaspoon garlic powder or 1 clove garlic minced
  • ½ teaspoon ground sage
  • ¼ cup 28 g ground cashews
  • 1 tablespoon 8 g all-purpose flour
  • Salt and pepper to taste

Instructions

  • In a small saucepan, combine the butter, milk, garlic, and sage.
  • Heat over medium-low heat until completely melted, mixed, and beginning to bubble.
  • Add the cashews and flour, stirring vigorously.
  • Remove from heat and add salt and pepper to taste.
  • Serve warm over pasta.

Notes & Wine Advice

Serving Tip:
This creamy sauce pairs wonderfully with ravioli, pasta, or roasted vegetables for a rich, savory meal.
Wine Advice:
Pair with a light, crisp white wine like Pinot Grigio to complement the creamy richness of the sauce.

Nutrition values

Calories: 150 kcal | koolhydraten: 9 g | Eiwitten: 3 g | Vet: 12 g | Suiker: 1 g
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Course; Sauce
Cuisine; International / Global
Diets; Gluten-Free / Vegan