Sides and Sauces
VEGAN DEVILED "EGGS"
Are you craving deviled eggs for the next cookout? These vegan deviled "eggs" taste so real, your non-vegan friends and family may not notice! Agar agar powder and Indian black salt create the egg flavor and texture that's realistic and satisfying. These "eggs" are great for soul food dinners, cookouts, and your next family gatherings.
Servings: 24 "eggs"
Serving size: 1 "egg"
Time: 30 minutes
For “egg” whites:
- 2 cups of unsweetened, plain almond milk (check out my DIY almond milk recipe here)
- 2 tsp of agar agar powder* (see notes)
- ¼ tsp of black salt** (see notes)
For “egg” filling:
- ½ pound extra firm tofu
- 2 tbsp of vegan mayonnaise
-2 tsp of spicy brown mustard*** (see notes)
- 2 tbsp of sunflower oil
- 1 tsp of white wine vinegar
- ¾ tsp of sea salt
- ½ tsp of black salt
- ½ tsp of turmeric
- Ground pepper to taste
- Paprika for garnish
Begin by combining almond milk, agar agar powder, and black salt in a medium saucepan. Stir until all ingredients are well combined. Bring to a light boil. Remove from heat and pour the “egg whites” into egg molds or a deviled egg pan (like the one pictured above). Place in the fridge for 20 minutes to cool.
In a high-speed blender, combine the tofu, mayo, oil, mustard, vinegar, black and regular salt, turmeric, and pepper. Blend for 30 seconds until the mixture is smooth and thick. Scrape down the sides and reblend if it’s still chunky. Set aside.
Once the “egg whites” are solid, remove them from the fridge and use a small teaspoon to scoop out the center. This makes room for the “egg” filling. Set aside.
Take the filling and put it in a medium zip lock bag. Snip one corner of the bag. Push the filling through the corner of the ziplock bag and fill in each carved-out center of the “egg” whites. Do this until you fill in each “egg” white. Sprinkle with paprika. Serve.
* You can find “black salt” in any Indian grocery store near you. Black salt may also be under the name “Kala Namak”. It’s actually not black in color, it’s more like a light pink. Don’t be alarmed. This is, in fact, the right “black salt”.
** You can find agar agar powder at your local Whole Foods or at an Asian supermarket.
***If you don’t have spicy brown mustard, dijon and other kinds of mustards can be used for this recipe. I don’t recommend stoneground mustard due to its high seed content.
If you have extra filling, seal up the zip lock baggy with tape and store in the fridge for up to 1 week. To store the finished eggs, wrap them in plastic wrap, and store in the refrigerator also for up to 1 week.
SPICY AND TANGY HABANERO HOT SAUCE
Are you craving a delicious hot sauce for your next latin night? Throw this spicy and tangy habanero hot sauce on your next taco or burrito. Made with habanero peppers, it has a natural kick without being too spicy. The vinegar adds a tangy flavor a while the bell peppers give it a rounded taste.
Serving size: 1 cup
Time: 30 minutes
- 1 tsp of olive oil
- 8 habanero peppers
- 2 large red bell peppers
- ½ cup of culinary white vinegar
- ½ medium red onion
- 3 cloves of garlic
- ¾ cup of water
- ½ tsp of salt
Begin by removing the seeds from the bell peppers and habaneros. Chop the peppers into medium sized chunks. Chop the onion and garlic. Set aside.
In a medium sauce pan, warm the olive oil over medium heat. Saute the habaneros and garlic for 2-3 minutes or until the garlic is fragrant. Add the onions and bell peppers. Saute for 3-5 minutes longer or until the onions become light brown and caramelized.*
Remove from heat and put the ingredient into a high-speed blender. Add the remainder of the ingredients and blend until smooth and thick with no vegetable chunks.
Pour the hot sauce into clean and sanitized jars**. Store in the fridge or a cool, dark cabinet.
* The fumes from the peppers can get intense. Be sure to open a window or properly ventilate your home so your eyes don’t burn.
** If you want to store your hot sauce for weeks and months, I highly recommend sanitizing your jars. Simply throw your jars into a pot of water. Bring to a boil. Then let air dry before pouring the hot sauce in them.
OIL-FREE HOMEMADE VEGAN GRANOLA
What's better than yogurt and granola in the morning? The answer is nothing! This homemade granola recipe is free of processed oil and contains nuts, oats and seeds. It's the perfect granola to get your day started on a sweet, crunchy and satisfying note.
Serving size: 1 cup
Servings: 6 cups
Time: 1 hr 45 minutes
- 3 cups of rolled oats
- 1/2 cup of raw agave syrup
- 1/2 cup of raw cashews
- 1/2 cup of raw walnuts
- 1/4 cup of raw pumpkin seeds
- 1/4 cup of raw sunflower seeds
- 3 tbs of hemp seeds
- 2 tbs of ground flaxseeds
- 1 tbs of ground cinnamon
Preheat oven to 200 degrees. In a large mixing bowl, combine all ingredients. On a metal baking sheet, create a flat, even layer of granola. Bake for 1 1/2 hours, stirring every 30 minutes. When complete, remove from heat and eat immediately. Or store in an airtight container in a cool, dry place.
FRESH MIXED BERRY PRESERVES
This 15 minute berry preserve combines strawberries, blueberries, raspberries and blackberries with the sweetness of raw cane sugar and lemon. Perfect for the jam lover that likes fresh and simple ingredients with a delicious taste. Great for PB&J’s as well as morning toast.
Serving size: 1 cup
Servings: 3 cups
Time: 15 minutes
- 1 (16 oz) container of strawberries
- 1 (8 oz) container of blueberries
- 1 (8oz) container of raspberries
- 1 (8 oz) container of blackberries
- 1-2 cups of raw sugar
- juice of 1/2 medium lemon
Begin by thoroughly rinsing the berries in a colander. In a medium pot, place the berries (no water) in the pot over medium heat. Stirring frequently to encourage the berries to breakdown and become liquid. 5-10 minutes.
Once berries have begun to lose shape and have released a lot of their water, add the sugar and lemon. Stirring more frequently to ensure no burning occurs.
Once the texture looks like jam, remove from heat and set aside. In a clean and sterile jar, pour in the berry preserves and let cool until they thicken. Serve immediately or store in the fridge for up to 2 weeks.
HOMEMADE CREAMY ALMOND BUTTER
This almond butter is life-changing. The days where you buy $15 almond butter are over. This homemade almond butter takes 30 minutes to make and is oh so satisfying. Spread on toast, add to smoothies, or add to your favorite desert.
Serving size: 1.5 cups
- 3 cups of raw, unsalted almonds
- 2 tsp of agave (optional)
Begin by preheating the oven to 350 degrees Fahrenheit. Place the almonds flat on a baking tray. When the oven is hot, bake the almonds for 10-15 min. Remove from heat and let cool for 5-10 minutes. Transfer to a food processor and process for 10-15 minutes. Scrape down the sides as needed. If the food processor is getting too hot or overwhelmed, stop the machine and allow it to cool down.
Continue to process. The almonds will go from whole almonds, to flour, to a paste and then a butter. Once the almond butter is established, add the agave and process for another 2-3 minutes.
CREAMY VEGAN MAC N' CHEEZ
This creamy Mac 'n Cheez will give you the texture and flavor of traditional Mac 'n Cheese without all of the animal products. Enjoy the creamy texture from the potatoes and cashews as well as the cheesy flavor from the nutritional yeast and spices. This Mac is perfect for BBQ nights, soul food dinners, or as a side for an entree. The dish takes 20 minutes and it is oh so worth the wait.
Serving size: 1 cup
- 1 (10oz) package of dried pasta noodles (I like shells or elbows)
- 1.5 cups of unsalted cashews
1.25 cups of water (reserved from boiled veggies)
- 1 cup of potatoes of (diced into small pieces)
1/4 cup of carrots (diced)
1/2 cup of yellow onion (diced)
- 3 tbs of nutritional yeast
- 1 tsp of garlic powder
- 1 tsp of onion powder
- 1/2 tsp of turmeric
- 1/4 tsp of cayenne
-1/4 tsp of chili powder
Begin by preparing the pasta noodles according to the package. While the pasta is cooking, work on the cheeze sauce. Put the potatoes, carrots, and onion in a pot of water. Bring to a boil.
When the vegetables are tender, remove from water. Save 1.25 cups of the vegetable water and set aside. Put the drained vegetables into a high-speed blender with the reserved water, cashews, and spices. Blend until smooth and creamy. Add filtered water as needed to reach desired consistency.
Once pasta is done, drain in a strainer. Combine the cheeze sauce and pasta thoroughly. Sprinkle with chilli powder or cayenne (optional) and serve warm or store in an airtight container for up to 5 days.
SMOKEY BALSAMIC-MARINATED TOFU BITES
Try these smokey and flavorful baked tofu bites. Marinated in balsamic vinegar, fresh garlic and infused with liquid smoke, these tofu bites are sure to satisfy. Add to a salad, use as a side dish or add a protein punch to your next meal.
Servings: 50-60 tofu bites
- 1 package of firm tofu
- 1/2 cup of balsamic vinegar
-1/4 cup of extra virgin olive oil
- 3 cloves of garlic (minced)
- 1/2 tsp of liquid smoke
- 1 tsp of onion powder
- 1/2 tsp of dried oregano
- salt and pepper to taste
Begin by opening the package of tofu and draining the water. Rinse the tofu and lightly squeeze excess water out. Place tofu on cutting board and slice it into 5 strips length-wise. Take one strip and slice in half length-wise. Cut 5 cubes out of each half. For a total of 10 tofu cubes per slice. Continue to onto the remaining 4 slices. You should have a total of 50-60 tofu cubes. Take an airtight container or ziplock baggage.
Put all ingredients except tofu into the container or bag. Combine thoroughly. Gently place the tofu into the container or bag. Toss lightly to ensure the tofu squares are completely saturated in the marinade. Let sit at room temperature for 30 minutes. Flip the container or bag to ensure the remaining tofu can sit in the marinade. Let sit for another 30 minutes.
While tofu is marinating for the last 30 minutes, preheat an oven (conventional ovens are fine too) to 450 degrees Fahrenheit. Gently place tofu on an aluminum foil wrapped tray. Place in oven for 20 minutes. Flip. Return to oven for another 20-30 minutes. Bake until tofu is moist but firm. Avoid overbaking. Serve warm.
SAVORY AND SPICY SAUTEED KALE
This kale recipe will spice up your next meal with the help of the ever flavorful cumin seeds and a dash of cayenne. Goodbye to bland kale and hello spicy and savory.
- 1 bunch of Kale
- ½ teaspoon of cumin seeds
- 1 dash of cayenne
- 1 tablespoon of olive oil (or another flavorful oil)
- 1 medium red onion (diced)
- 2 cloves of garlic (minced)
Begin by thoroughly rinsing the kale and deboning the leaves from the stem. You can do this by running your hand up the stem of the kale, effectively separating the leaves from the stem. Set aside.
Heat a medium skillet with the oil over medium heat. Once warm, put the cumin seeds in the oil. Let toast for 1 minute. Put the diced red onion and garlic into the cumin oil. Sauteed until onion is transparent. Throw in the dash of cayenne and saute for 30 seconds more.
Take the kale and add to the pot. Stir the kale, onions and garlic until well combined. Try to get the oil, cumin, onion and garlic mixture on the kale leaves to ensure the flavors infuse. Put a lid on the skillet and let steam for 3-5 minutes stirring occasionally.
Once the kale has wilted a great deal but still has its shape, take the pot off the heat. Serve immediately with an entrée of your choice.