Whenever I remember polenta exists, I always feel badly I don’t cook with it more. The problem is it’s never as top of mind (or pantry) as rice or pasta, and when I’m thinking of healthy grains my mind goes straight to barley or quinoa so grits are really lost in the middle. But for whatever reason this week I had such a craving for polenta. Maybe because the weather has been so cold or maybe because I had a lot of leftover arugula pesto and a fridge full of tomatoes and herbs and somehow it just all came together.

Ingredients

FOR THE ROAST VEGETABLES:

• 14 oz cherry or grape tomatoes
• 12 oz cipollini or boiler onions
• 1 lb shiitake mushrooms
• 4-6 cloves garlic
• 2 tbsp olive oil
• salt and pepper (to taste)

FOR THE PESTO:

• 2 cup arugula (or sub another leafy green of your choice. Spinach and kale work well.)
• 1/2 cup pine nuts
• 2 cloves garlic
• 1/3 cup olive oil
• 3 tbsp nutritional yeast
• 1 tbsp lemon juice (from about half a lemon – save the rest for serving)
• salt and pepper (to taste)

FOR THE HERBY POLENTA:

• 3 1/2 cups water
• 1/2 cup plant-based milk (optional – you can replace this with water so you have 4 cups total boiling liquid but it will be less creamy without it.)
• 1 cup polenta (also known as corn grits)
• 1/4 tsp baking soda
• 1 tsp salt
• 1 tbsp unsalted plant-based butter
• 1/2 cup plant-based parmesan (Violife and Whole Foods both carry a variety that work well)
• 1 1/2 tbsp nutritional yeast
• 1 cup roughly chopped herbs (Use what you have on hand. I used a combination of cilantro, parsley, and chives.)
• 1/2 lemon (zest and juice to serve)

Instructions

1. Preheat oven to 325 degrees F.
2. Peel the onions by trimming the top and dropping them in a pot of boiling water for 30 seconds. Remove from the water, rinse to cool, then peel the outer layer of skin. While the onions are cooling, you can wash and slice the mushrooms into thick slices, about the width of your thumb.
3. First, roast the vegetables. Place the tomatoes, whole peeled onions, mushrooms, and whole garlic cloves on a parchment lined baking tray and drizzle with the olive oil, salt, and pepper, and toss to evenly coat all the vegetables.
4. Place the vegetables in the oven for one hour. You want the tomatoes to be blistered and wrinkled but still hold some shape.
5. While the vegetables are roasting, make the arugula pesto by combining all of the pesto ingredients in a food processor and pulsing until completely combined. It will still have some texture but you shouldn’t have unchopped pieces of greens or nuts.
6. When you have about 15-20 minutes left for the vegetables, you can start the polenta. Bring the water and plant milk to a low boil in a pot for which you have a lid then pour in the cup of polenta, stirring with a whisk as you do to avoid clumping. Add the baking soda and salt, and stir well. Cover the pot, turn the heat to the lowest setting, and let cook for 15 minutes, stirring every 5 to make sure the polenta doesn’t stick.
7. After 15 minutes, add the plant butter, vegan parmesan, and nutritional yeast and stir until completely combined, another minute or two. Then remove the pot from the heat, and stir in the herbs.
8. Serve the dish by spooning a generous helping of polenta, then the pesto, then topped with the roast veggies. Add some lemon zest and a squeeze of lemon juice on top to serve!

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Pin Title: Vegan Herby Polenta with Arugula Pesto

Creamy vegan herby polenta topped with peppery arugula pesto and colorful roasted vegetables makes a cozy gluten-free dinner. This Italian-inspired plant-based meal is hearty and satisfying. Save this easy vegan polenta recipe for your next comfort food night!

I’m still enjoying the last of the vegan white chocolate I got for my Valentine’s Day recipe and before I just finished them off by eating handfuls straight from the pantry, I decided to recreate one of my all-time childhood favorite cookies as a vegan version. This is a modification of a recipe from the Vegan Cookies Invade Your Cookie Jar cookbook by Isa Chandra Moskowitz (check out the rocky road cookie recipe for the inspiration here, although the tweaks below will give you a more chocolatey cookie flavor and of course these are filled with all white chocolate). Now instead of eating handfuls of vegan white chocolate chips, I’m eating handfuls of vegan chocolate cookies. Oops!

Ingredients

• 1/2 cup plant-based milk
• 2 tbsp ground flaxseed
• 1/2 cup vegetable oil
• 1 1/4 cup sugar
• 2 tsp vanilla extract
• 2 tsp coffee or espresso
• 1 1/2 cup flour
• 1/2 cup Dutch processed cocoa powder
• 1/2 tsp baking soda
• 1/4 tsp baking powder
• 1/2 tsp salt
• 1 cup Vegan white chocolate chips or roughly chopped

Instructions

1. Preheat the oven to 350 degrees F and prepare your baking trays, either lining them with the silicone mats or parchment paper.
2. Combine the flour, cocoa powder, baking soda, baking powder, and salt in a mixing bowl and whisk to fully combine.
3. Add the plant-based milk, flaxseed, oil, sugar, vanilla, and espresso to the bowl of your standing mixer (if using) or a separate bowl and mix to combine. Beat the wet ingredients on a low speed until the sugar is dissolved, about 3-5 minutes.
4. Slowly add in the dry ingredients, about 1/4 cup at a time, keeping the speed low. This will make a fairly wet dough. Don’t overbeat it, just mix until there are no streaks of dry ingredients remaining.
5. Fold in the white chocolate chips.
6. Use the cookie scoop or about a tablespoon of batter per cookie to place 12 cookies per baking sheet, evenly spaced. Bake for 8 minutes then remove and let cool on the tray for another 5 minutes, then move to a wire rack to cool.
7. Cookies can be enjoyed immediately, stored in an airtight container for up to a week, or frozen for up to a month.

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Pin Title: Vegan Chocolate Cookies with White Chocolate Chips

These rich vegan chocolate cookies are packed with white chocolate chips for the ultimate dairy-free treat. They bake up fudgy and delicious in minutes. Save this easy vegan dessert recipe for your next baking day!

This recipe is inspired and modified from an incredible vegan “chicken” Caesar salad sandwich by Rabbit&Wolves. If you want another variation or spice isn’t your thing, I highly recommend you check out the original! I realize these days the trend is all things ‘Nashville hot’ when it comes to sandwiches, burgers, and even more creative main courses (I saw someone post a photo of their “Nashville hot oysters”!).

Ingredients

CHIPOTLE CHICK’N PATTIES:

• 15 oz chickpeas (usually one can)
• 1/2 cup vital wheat gluten
• 1 cup panko bread crumbs (separated, see notes)
• 2 tbls chorizo or Mexican spice blend (separated, see notes)
• 2 tbls chipotle peppers in adobo sauce (Use two whole peppers for more spice, use two tablespoons of the sauce for less)
• 1 tbsp olive oil
• 1/3 cup vegetable stock

CHIPOTLE MAYONNAISE:

• 1 cup vegan mayonnaise
• 2 whole chipotle peppers in adobo sauce

FOR SERVING:

• 4 vegan burger buns
• 1 avocado
• 1/2 cup caramelized onions (optional)

Instructions

1. Preheat the oven to 425 degrees F and line a baking tray with parchment paper or a silicone baking mat.
2. Drain and rinse the chickpeas, and add them to a mixing bowl. Use a fork or a potato masher to mash them. You don’t want any whole chickpeas left, but it’s ok to still have some bigger pieces.
3. Add the wheat gluten, 1/3 of a cup of panko bread crumbs, 1 tbsp of the chorizo spice blend, and chipotle peppers and mix/mash until fully combined. Then add the olive oil and vegetable stock and stir until everything is fully combined.
4. Either in the bowl or on a cutting board, knead the dough for 3-5 minutes, until it holds together very well and is getting a bit firm.
5. Divide the dough into 4 large or 8 small patties (or “chicken finger” shapes).
6. Add the remaining 2/3 cup of panko bread crumbs and 1 tbls of chorizo seasoning to a bowl and mix to combine. Then gently press the patties into the spiced bread crumbs, coating each side.
7. Place the coated patties on the baking tray, and bake for 30 minutes, flipping over after 15 minutes.
8. While the chick’n is cooking, prepare your toppings. Combine the vegan mayonnaise and chipotle peppers in a food processor and blend until completely combined. Taste for spice levels and add more pepper or mayo to your liking. Caramelize an onion if using (one yellow onion thinly sliced with 1 tbsp olive oil and 1 tsp salt over medium heat until completely soft and golden brown). Peel and slice the avocado, and toast the burger buns.
9. Once the patties are done, assemble the sandwiches layering the caramelized onions if using on the bottom bun, then the chipotle chick’n patty, then the sliced avocado. Top with a generous portion of the chipotle mayonnaise. Great served with roasted potatoes and a vinegary kale salad.

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Pin Title: Vegan Spicy Chipotle Crispy Chicken Sandwiches

Pin Description: These vegan spicy chipotle crispy chicken sandwiches are packed with bold flavor and perfect for a satisfying plant-based meal. Made with hearty chickpea patties, creamy chipotle mayo, and fresh avocado, they are a delicious comfort food option. Try this easy vegan sandwich recipe for your next lunch or dinner!

I’ve never met a vegan baked good I didn’t consider adding lemon and poppyseeds to. Lemon poppyseed cake? Of course, it’s a classic. Lemon poppyseed cookies? Unsurprisingly, also great. Lemon poppyseed pastries? Yes please! Lemon poppyseed ice cream? Haven’t found any yet but I bet it’s delicious.

Ingredients

• 1 cup Plant-based milk
• 1-2 Lemons
• 1/4 cup Vegetable oil (use a neutral oil like canola or peanut, not olive oil)
• 1 1/2 cup Flour
• 1 tbsp Baking powder
• 1/8 tsp Baking soda
• 2 tbsp Sugar
• 1/2 tsp Salt
• 1 1/2 tbsp Poppy seeds
• 2 tbsp Plant-based butter (for frying)

Instructions

1. Add the flour, baking powder, baking soda, sugar, salt, and poppy seeds to a bowl, then grate in the zest of one lemon. Whisk to fully combine the dry ingredients.
2. Measure out a cup of the plant-based milk then add 1/4 cup of lemon juice – this is about one medium/large juicy lemon but you might need a second lemon if it’s not quite a quarter cup. Mix the milk and lemon mixture, then let it sit for 5 minutes or so until good and curdled. Then add in the oil and whisk to fully combine (you don’t want the oil sitting in a layer separate from the milk).
3. Pour the wet ingredients into the dry ingredients then stir to combine.
4. Preheat a non-stick fry pan on medium heat, and add about 1/2 tbsp of butter for every 2 pancakes you’re cooking (i.e. if you have a frypan that will fit four pancakes, use 1 tbsp. If you have a frypan that will fit all 8 pancakes, use all 2 tbsp of the butter).
5. Once the butter is melted and starting to sizzle, add a hearty dollop of pancake batter. It won’t spread much, but you can form it into a roughly circular shape with a spatula or spoon.
6. Cook cakes for 2-3 minutes per side, or until the base is a golden brown. If cooking in batches, place the finished pancakes on a baking tray in a warm but off oven.
7. Serve with maple syrup and lemon juice. Enjoy!

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Pin Title: Vegan Lemon Poppyseed Pancakes

These fluffy vegan lemon poppyseed pancakes have bright citrus flavor and crisp buttery edges. They are an easy dairy-free breakfast ready in minutes. Save this delicious vegan brunch recipe for your weekend!

Years ago, my mom found an original version of this recipe which became a family favorite – decadent, creamy, rich, tart from the raspberries, sweet from the white chocolate, decorated with fruit and, if we were feeling ambitious, chocolate leaves. However the original also used gelatin (not even vegetarian, let alone vegan!), cream, and white chocolate which for a while was almost impossible to find in a good vegan form. So I am thrilled that I can resurrect this personal favorite, and true showstopper of a dessert using a combination of vegan versions of required ingredients (such as actually decent vegan white chocolate – hallelujah!) and the magic of silken tofu to help create a creamy, silky texture while also providing structure and form.

Ingredients

CRUST:

• 10 oz vegan chocolate sandwich cookies (such as Oreo or Newman’s Own)
• 1/4 cup vegan butter, melted

RASPBERRY WHITE CHOCOLATE FILLING:

• 1/3 cup Chambord raspberry liqueur
• 14 oz Silken tofu
• 24 oz Frozen raspberries, unsweetened
• 1/2 cup Sugar
• 12 oz Vegan white chocolate (Such as Lieber’s, linked here. If using bar chocolate instead of chips, chop it into fine pieces.)
• 2 cups Vegan heavy whipping cream (Such as Silk)
• 3/4 cup Powdered sugar
• 1 tsp Vanilla extract
• Fresh raspberries (for decoration)
• Dark chocolate (for decoration)

Instructions

1. Place the frozen raspberries in a mesh colander or strainer over a mixing bowl and allow them to fully defrost – you can start this a few hours before you begin preparing the rest of the cake.
2. Prepare the springform baking pan by spraying it well with a non-stick baking spray and ensuring it is in its closed (spring locked) position.
3. Place the chocolate sandwich cookies in the food processor and pulse a few times. Then, with the processor running, pour in the melted vegan butter. You want everything to be the consistency of heavy, wet sand – if it’s too dry, you can melt and add a bit more vegan butter, a tablespoon at a time.
4. Pour the cookie crumbs into the springform pan and use your fingers to press them down to form the crust. You want the crust to go about an inch or two up the sides, and fully cover the bottom. Once you’ve formed the crust, place the pan in the freezer for the crust to chill for at least an hour.
5. While the crust is chilling, make the filling. Using a spoon, press the defrosted raspberries through the strainer so you have about 1 1/2 to 1 2/3 cups of raspberry juice and puree.
6. Add the raspberry juice, the Chambord, and the sugar to a small saucepan and place over medium heat. Stir occasionally and heat until the sugar is fully melted and the mixture is simmering but not yet at a full boil.
7. Remove the liquid from the heat and pour it over the vegan white chocolate. Note, if using bar chocolate instead of chips, chop it into fine pieces first so the small pieces will fully melt in the hot liquid. Stir to combine – everything should be fully liquid and lukewarm.
8. Add the white chocolate raspberry mixture to the blender along with the silken tofu and blend to fully combine. Pour into a large mixing bowl and set in the fridge to cool down but not fully solidify.
9. Next, in the bowl of a standing mixer, add the vegan heavy cream and vanilla and start to beat with the whisk attachment. Slowly add in the powdered sugar, 1/4 cup at a time. Beat until the cream forms peaks and doesn’t deflate when the whisk is lifted from the bowl.
10. Finally, spoon the whipped cream into the cooled raspberry white chocolate mixture, and gently stir to combine. You want to try and keep some of the volume from the whipped cream but you don’t want clumps of whipped cream so try and evenly mix it in.
11. Pour the combined filling into the springform pan on top of the crust, then place in the freezer to chill for at least 12 hours. You can make the cake up to three days before serving.
12. Prior to serving, release the springform pan clasp and gently lift it away. Decorate with raspberries, dark chocolate shavings, and other toppings of your choice, such as chopped pistachios, mint, or more white chocolate chips. If you have a very cold freezer, you may want to let the cake sit out for 15-20 minutes before serving.

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Pin Title: Vegan Raspberry White Chocolate Torte

This frozen vegan raspberry white chocolate torte is a showstopping dessert with a cookie crust and silky filling. Perfect for Valentine’s Day or any celebration. Save this elegant dairy-free torte recipe!

I’m so excited to share this recipe for vegan jerk mushrooms with pineapple salsa and coconut rice! This dish brings back fond memories of my honeymoon on the JoCo Cruise in the Caribbean with my husband which, if you haven’t heard of it, is about the nerdiest activity possible. It’s basically Comic-Con on a boat combined with a floating board game convention headlined by a singer possibly best known for writing the theme song to a video game…. ANYway, the point is, this is all about Caribbean flavors! The combination of the spicy and sweet flavors from the jerk seasoning on the mushrooms paired with the juicy, tangy salsa and the creamy coconut rice is just pure bliss.

Ingredients

JERK MUSHROOMS:

• 1 lb oyster mushrooms
• 2 tsp chili powder
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp liquid smoke
• 1 tsp salt
• 2 tbsp olive oil

PINEAPPLE SALSA:

• 2 cups pineapple, diced (fresh or canned is fine)
• 1 avocado, diced
• 1/4 red onion, finely diced
• 1 red bell pepper, diced
• 1/4 cup cilantro, chopped (optional if you don’t like cilantro)
• 1/2 jalapeno, finely diced (remove the seeds for less spice, remove entirely for no spice)
• 1 lime
• salt and pepper (to taste)

COCONUT RICE:

• 1 cup basmati rice
• 1 1/2 cup coconut milk
• 1/2 cup water (you can use coconut water for an extra coconut-y flavor here!)

Instructions

1. Preheat the oven to 425 degrees Fahrenheit.
2. Wash the mushrooms and pat them dry. Then separate them from the stalk and tear into rough pieces, so that no piece of mushroom is much longer than your thumb or wider than half your palm. It’s fine to have a couple of larger pieces in there – the small ones will crisp up while the bigger ones will have a meatier texture.
3. Take the remaining jerk mushroom ingredients and add them to a stainless steel mixing bowl, then whisk to combine. Add the mushroom pieces to the bowl and using either your hands or a spoon, stir to completely coat the mushrooms in the mixture. You can do this step up to a day in advance, but I recommend letting it sit in the marinade for at least 15 minutes (or while the oven finishes heating up!).
4. Place the mushrooms on a baking tray lined with parchment paper in an even layer, then roast for 25 minutes, tossing once about halfway through the cooking time.
5. Rinse the rice in a mesh colander until the water runs clear then add to a saucepan, for which you have the lid, with the coconut milk and water and place over medium heat. Once the liquid comes to a gentle boil, reduce the heat to low and cook, covered, for 15 minutes. Once the 15 minutes are up, turn off the heat but leave the rice covered and on the stove until ready to serve, or at least 10 minutes more.
6. While the mushrooms and rice are cooking, make the salsa. Dice all of your fruits and vegetables, if not already chopped. Combine all ingredients except the lime in a bowl, then cut the lime in half and squeeze the juice from the lime over the salsa. Toss to combine.
7. Once the rice and mushrooms are done, remove the mushrooms from the oven and the rice from the stovetop and serve, with the mushrooms plated on top of the rice and the salsa on top of the mushrooms or on the side. Enjoy!

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Pin Title: Vegan Jerk Mushrooms with Pineapple Salsa

Spicy jerk oyster mushrooms with juicy pineapple salsa and creamy coconut rice make a vibrant Caribbean-inspired vegan dinner. This colorful plant-based meal is packed with bold flavor. Save this easy vegan dinner recipe!