Health & Diet: Vegan

Vegan Cashew Dip

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PrintVegan Cashew Dip Creamy, tangy, and just a bit spicy, this spreadable dip goes with just about everything. Since it’s a no-cook recipe, this irresistible dip can be whipped up with minimal time and effort in the kitchen. Ingredients1 cup raw cashews¼ cup white miso paste¼ cup nutritional yeast1 teaspoon ground turmeric1-2 cloves garlic, roughly choppedFreshly cracked black … Continued

Chickpeas and Farro Base Recipe

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PrintChickpeas and Farro Base Recipe With this healthy, versatile base you can build countless delicious meals. It’s the foundation for our Springthyme Grain Bowl, Falafel Chickpea Sandwiches, and Springtime Sweet Potato Enchiladas, but don’t stop there! Use it for a unique spin on New Orleans beans and rice or as a bed for stir-fried veggies. … Continued

Vegan Tempeh Swedish “Meatballs”

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PrintVegan Tempeh Swedish “Meatballs”Yield 25 balls We’ve reimagined this regional favorite for vegans and meat minimalists. These meat-free and dairy-free Swedish vegan meatballs are sure to be a hit at your holiday gathering or game night — a vegan appetizer with traditional flavors sure to please. IngredientsMeatballs4 oz. mushrooms (any variety)½ cup shallot, finely minced 3 cloves garlic, minced1 … Continued

Spring Udon Bowl

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  PrintSpring Udon Bowl Here in the Upper Midwest, spring starts out chilly. This hearty noodle bowl packs some heat to keep you warm until the weather turns. Full of nourishing local ingredients and sense-tingling seasonal flavors, you won’t want to stop at one bowl. Ingredients1 lb. boneless skinless chicken thighs, sliced in bite-sized pieces2 … Continued

Curried Lentils

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PrintCurried Lentils Ingredients1 cup dried lentils3 cups water or stock ½ teaspoon kosher salt1 teaspoon whole coriander seed, cracked (see note)1 teaspoon red chili flakes1 teaspoon black mustard seeds1 teaspoon turmeric2 teaspoons Garam masala4 Tablespoons coconut oil (or another neutral flavored oil)1 yellow onion, thinly slicedPinch of salt4 garlic cloves, minced1-1½” knob of fresh ginger, peeled … Continued

Yuca Fries

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  PrintYuca Fries Try a twist on traditional fries! These yuca fries have the same satisfying crispness for a fun take on wedge-shaped fries. Ingredients2 lbs fresh yuca root6 cups water2 teaspoons kosher salt4 cups vegetable oilKosher salt and black pepper to tasteInstructionsUsing a sharp paring knife, remove 1 inch off each end of the … Continued

Vegan Lacey Cookies

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PrintVegan Lacey CookiesYield 60-65 cookies This cookie may become your new family favorite. Fun to make and full of flavor, this vegan, gluten-free cookie is crispy and indulgent. Sure to please — and surprise everyone on your list. Ingredients½ cup vegan butter¾ cup dark coconut sugar1 Tablespoon dark or light agave nectar¾ cup almond flour2 … Continued

Vegan Oatmeal Cookies with Orange Glaze

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PrintVegan Oatmeal Cookies with Orange GlazeYield 48 cookies Ingredients1 cup vegan buttery spread1 cup white sugar1 cup packed brown sugar2 vegan flax “eggs”1 teaspoon vanilla extract2 cups gluten-free flour 1 teaspoon baking soda1½ teaspoons ground cinnamon½ teaspoon nutmeg3 cups quick oats1 cup dried cranberries (roughly chopped)For the Orange Glaze:1 cup powdered sugar1 Tablespoon orange juiceFor the … Continued

Beth Dooley’s Apple & Squash Salad with Maple Hazelnut Vinaigrette

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PrintBeth Dooley’s Apple & Squash Salad with Maple Hazelnut VinaigretteAuthor Beth DooleyYield 4-6 servings This recipe features locally made hazelnut flour and oil, along with squash, apples, and rye berries — a hearty, vegetarian meal bursting with the flavors of autumn.  This salad can be made a day ahead and refrigerated until ready to serve. … Continued