Roasted Radishes and Pasta

Ingredients

10 radishes

8 oz dry pasta

4 large collard leaves

1 teaspoon minced garlic (1/2 clove)

8oz chickpeas (1/2 a can)

1-2 oz green olives (about 8, optional)

olive oil

salt and pepper

Dressing

fresh chopped herbs (oregano, thyme, rosemary, sage, and/or chives)

1 teaspoon grated lemon

juice from 1 lemon (2 tablespoons)

1 tablespoon maple syrup

1 teaspoon minced garlic (1/2 clove)

1/4 cup olive oil

1/4 teaspoon paprika

1/4 teaspoon crushed red pepper flakes (optional)

2 teaspoons mustard (optional)

1/4 teaspoon salt

ground pepper

Directions

Preheat oven to 400 degrees F.

Chop radishes in halves (or quarters if they're large). Toss with olive oil and salt. Roast in over for 20 minutes, flipping halfway through.

Start heating a pot of water to cook the pasta.

Prepare dressing. Combine all the dressing ingredients.

Add pasta to boiling water, and cook per packaging directions.

Heat a pan with a bit of olive oil over medium heat. Slice the collard into ribbons. Add the collard and 1/2 clove of minced garlic to the pan, and cook for about 5 minutes, until wilted. Add the chickpeas to the collard.

Toss together the pasta, roasted radishes, collard/chickpea mixture, sliced olives, and dressing. Add salt and pepper to taste.

Adapted from
https://www.cottercrunch.com/roasted-radish-chickpea-pasta/

Perfect Picnic Pasta Salad

Ingredients
1 pound (usually this is 1 box) dried fusilli pasta (other types such as penne, rotini, or farfalle would also work just fine)
1 cup bell pepper, diced (1 medium)
1 cup cucumber, sliced into half or quarter moons

1 cup broccoli, cut into small florets
1 cup cherry tomatoes, halved

1 cup black olives, sliced

1/3 cup red onion, diced

1/3 cup fresh herbs (basil and/or parsley) (optional)

1 cup cubed vegan mozzarella or tofu (optional)

Dressing
1/2 cup extra-virgin olive oil

1/4 cup red wine vinegar

2 tablespoons lemon juice

2 teaspoon dijon mustard

1 tablespoon maple syrup (or other sweetener) (optional)

1 garlic clove, minced very small

1 teaspoon herbs de Provence (or italian seasoning, or oregano)

1/4 teaspoon red pepper flakes

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Directions

Bring a large pot of salted water to a boil. Add pasta and cook until just past al dente, 9 to 11 minutes (or whatever the packaging recommends). Drain and rinse well under cold water. Toss with a bit of olive oil to keep from sticking while it finishes cooling.

While the pasta cooks, make the dressing. Whisk together the dressing ingredients until blended. 

Once the pasta has cooled to at least room temperature, mix the dressing into the pasta. Then mix in the veggies. Taste for seasoning and adjust with salt and pepper as needed. 

Can be served immediately, but ideally it should be refrigerated for at least 30 minutes - 2 hours to allow the pasta and veggies to soak up the dressing. Can be stored in the refrigerator for up to 5 days.

Adapted From
https://www.inspiredtaste.net/38019/easy-pasta-salad-recipe/

https://www.loveandlemons.com/pasta-salad/

Snickerdoodle Cookies

Ingredients
1/2 cup vegan butter (typically 1 stick)
2/3 cup cane sugar (or white sugar)
1 teaspoon vanilla extract

1 teaspoon apple cider vinegar
1-1/2 cup all purpose (white) flour
1 teaspoon cream of tartar
1 teaspoon baking soda

1-1/4 teaspoon cinnamon
1/4 teaspoon salt
1 tablespoon oatmilk (or other non-dairy milk)

For Rolling

3 tablespoons cane sugar

1 teaspoon cinnamon

Directions

Add the butter and sugar to an electric mixer and whisk them together for about 2 minutes, until the mixture appears light and creamy. Add in the vanilla and apple cider vinegar and mix in.

Add in the flour, cream of tartar, baking soda, cinnamon, and salt and mix in by hand (don’t use the electric mixer for this part) until it forms a crumbly dough.

Then add in the oatmilk. The added moisture will help it hold together in a proper dough.

(Pause here, if you want to chill the dough overnight before baking).

Preheat the oven to 375°F. While the oven is preheating, place the dough in the refrigerator to chill.

When you're ready to bake, roll the cookie dough into balls and then roll the balls in the cinnamon and sugar mixture and place them onto a parchment lined baking tray. Flatten the dough balls just a bit, into thick disks. You can sprinkle more of the cinnamon sugar mixture on top of the balls before they go in the oven.

Bake for 10 minutes. They probably won't looked finished. Remove from the oven and let the cookies firm up and cool down directly on the tray. After about 5-10 minutes of cooling on the tray, transfer cookies to a cooling rack to finish cooling.

Makes about 14 cookies.

Adapted From
https://lovingitvegan.com/vegan-snickerdoodles/#recipe

Bombay Potatoes

Ingredients
4 teaspoons oil (neutral-tasting oil is best)
½ teaspoon cumin seeds
1 teaspoon black mustard seeds (yellow is also fine)
1 small white onion, sliced
1 can of tomato paste (or diced tomatoes)
7 cloves garlic, peeled and sliced thin
1 inch fresh ginger, peeled and grated
½ teaspoon ground turmeric
¼ teaspoon cayenne
1 teaspoon ground coriander
½ teaspoon ground cumin
½ teaspoon garam masala
5 medium gold potatoes, diced into large cubes
1 teaspoon salt
1 cup water
1 cup frozen peas
¼ cup fresh chopped cilantro (can also use dried) (optional)
Fresh lemon juice from 1/2 lemon (optional)

Plain vegan yogurt (optional)

Directions

Preheat the oven to 400 degrees F. Dice the potatoes. Toss with oil and salt. And spread out on baking sheet. Bake for 15 minutes. Stir. Bake for another 15 minutes (or until they're soft enough to easily pierce with a fork).

Heat the oil in a large skillet over medium-high heat. Add sliced onion. Cook for about 10 minutes, stirring occasionally, until the edges just start to brown. 

Add the cumin seeds and mustard seeds. Cook for a few more minutes, until the spices become fragrant. 

Add the garlic and ginger. Stir and cook for a few more minutes.

Once everything is looking toasty, you're ready to add the tomato and remaining spices (turmeric, cayenne, coriander, ground cumin, and garam masala). Cook, stirring occasionally, until the mixture thickens (about 5 minutes).

Add the potatoes, peas, salt, and water. Reduce to medium-low. Simmer for another 5-10 minutes. Make sure the potatoes are cooked to your liking.

Remove from heat and stir in optional cilantro and/or lemon juice.

Serve topped with vegan yogurt and/or more cilantro.

Adapted From
https://veganhuggs.com/bombay-potatoes-peas/

Irish Soda Bread

Ingredients
1 cup oat milk (or other plant milk) + 1 tablespoon white vinegar
1/2 cup dried currants (or raisins, or cranberries)
2 cups all-purpose flour (plus another 1/2 cup or so for the light kneading and another 1 teaspoon for the currants)
2 tablespoons sugar
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup vegan butter

Directions
Preheat oven to 375 degrees F. Line a baking sheet with a silicone mat or parchment paper.

Make buttermilk. Add the milk to a small bowl. Stir in 1 tablespoon vinegar. Set aside for at least 5 minutes.

Prep currants. In a small bowl, toss the currants with the 1 teaspoon flour. Set aside.

Stir together dry ingredients. Add flour, sugar, baking soda, and salt to a large bowl. Mix together until combined.

Cut in the butter. Using a pastry knife or fork, cut the butter into the dry ingredients until crumbly. Use your hands, if needed.

Add wet ingredients. Add the buttermilk and currants and stir with a spatula or wooden spoon until combined. The dough will be wet and sticky.

Finish prepping the dough. Sprinkle 1/4 cup flour on your surface and turn the dough out onto the surface. Sprinkle a little more flour on top of the dough. Fold the dough onto itself, adding more flour as needed, just until the dough is no longer super sticky (a little sticky is okay). Knead about 5 times then fold the corners underneath to form a ball. Set the dough on to the lined baking sheet, and use a sharp knife to cut a large "X" into the top.

Bake. Place in your pre-heated oven and bake for 35-45 minutes, until golden brown and a toothpick inserted into the middle comes out clean.

Cool. Remove from oven and place the loaf on a rack to cool. Cool for at least 15 minutes before slicing.

Slice and it's ready to eat. This bread is good with butter, and also good toasted. It can keep at room temperature for 3-4 days, as long as it's wrapped with plastic wrap.

Adapted From
https://www.kitchentreaty.com/vegan-irish-soda-bread/

Focaccia Bread

Ingredients
850g (~7 cups) all-purpose flour
2-1/4 teaspoons active dry yeast (or 1 packet)
1/2 cup olive oil + some for greasing a bowl
2 tablespoons kosher salt
pinch of sugar
water
bread toppings (optional): dry or fresh rosemary, garlic cloves or minced garlic, kosher salt

Directions
Into the bowl of a stand mixer add the flour and 2-1/2 cups room temperature water. Mix on low with a bread hook for a few minutes.

Prepare the yeast: 1/2 cup of 105°F water with a pinch of sugar, whisk or stir in the yeast. Let sit for about 5 minutes, until fluffy and bubbly.

Add activated yeast mixture to the dough in the stand mixer. Keep mixing on low, until the water is fully absorbed into the dough.

Add 2 tablespoons kosher salt to dough. Mix on medium speed for about 5 minutes.

Oil a clean bowl. Turn the dough out into the oiled bowl. Cover, and let sit for 2 hours.

Add 1/2 cup of olive oil to an 18 x 13" baking sheet (aka half-sheet). Spread out until the pan is fully coated.

Gently transfer the bread mixture onto the baking sheet using a rubber spatula or bench scraper. Fold the dough onto itself a few times, the olive oil will coat the whole thing and it will become quite slippery. Start to spread the dough across the surface of the pan. If the dough keeps springing back, place some olive oil on the bread and cover it with plastic wrap for 15 minutes. This may take a few rounds to get it to cover the whole pan.

Once the dough is fully stretched out, add a bit more olive oil. There are two options from here:

1. Slower option: Cover and let it ferment overnight in the fridge (about 12 hours). Remove from fridge and skip to below.
2. Faster option: Skip to below.

Use your fingers to press dimples into the dough. Let rise, covered, at room temperature for 1 hour.

Preheat oven to 450°F (will take about 30 minutes).

Coat the dough one last time with olive oil and any optional toppings (kosher salt, rosemary, etc) and bake for 25 - 30 minutes.

Remove from baking sheet immediately, and place bread on wire rack to cool. Allow to cool for around 90 minutes before cutting.

Adapted from
https://basicswithbabish.co/basicsepisodes/bread

Toby's Jalapeno Pate Dip & Spread Copycat Recipe

Ingredients
8oz extra firm tofu
1 rib celery, finely diced
1/4 yellow onion, finely diced
1 tablespoon parsley, finely diced
1/3 cup vegan mayonnaise
1 tablespoon mustard
1 tablespoon diced green chilies (canned)
2 teaspoons nutritional yeast
1 teaspoon salt
1/4 teaspoon black pepper
1/4 teaspoon tumeric
1 pinch cayenne pepper

Directions
Drain and press the tofu.

Prep the veggies: celery, onion, and parsley. Mix all ingredients, except for the tofu.

Dice the tofu info small pieces, mash with a fork. Mix the tofu into the rest of the ingredients.

Makes enough to fill one Toby's 14 oz container.