I was just looking through these pictures in preparation for this post and realized I probably don’t even need to write anything. It’s pretty self-explanatory, because it really is that easy. Here’s what you’ll need:

1 cup RAW nuts or seeds (almond, hazelnut, sunflower, hemp, etc)
water
food processor or blender
sprouting bag/cheesecloth/mesh strainer (I use a sprouting bag, you can get one here)
various containers, and a funnel helps


Step 1: Soak 1 cup nuts/seeds in plenty of water. Place in the fridge, covered, for 8-24 hours.

Step 2: Drain and rinse nuts/seeds. Place in food processor or blender with 4 cups of water. Here’s where you can get real creative. Add a vanilla bean or vanilla extract for vanilla flavored milk. Add maple syrup or other sugars if you like it sweeter (though it really doesn’t need it.) Add almond extract or peppermint extract or cocoa. Add cinnamon and other spices for a twist on horchata! The possibilities are endless. Now, Blend blend blend!





Step 3: Line a large bowl with sprouting bag or cheesecloth. Pour entire contents of blender into bowl. If using a mesh strainer, pour blender contents through strainer.





Step 4: SQUEEEEZE





No, really. SQUEEEEEEEEEEEEZE!!!





Now you have a bowl of milk!





Step 5: Pour it into a big jar for storage. Here’s where a funnel helps, though obviously not enough. Try not to spill it all over – like I always inevitably do!





Step 6: Save the pulp. It freezes well. This is a nutritious almond meal that can be used in tons of ways, like thrown into smoothies, blended into dips, dehydrated into raw crackers, and much more. Mine most often becomes the crusts in my raw tarts!





And that’s it! Enjoy your alt milk over cereal, in smoothies, in baking, with fresh berries – anywhere you’d use milk. But the flavor is so divine, I do suggest you go for a glass straight up!

But before you write me off as crazy, just hear me out. Yes, it’s sweet . . . but so is balsamic, or caramelized onion, or yams – and each of these steals the show in many a savory dish. So although this plate is playing on the sweet side, it is decidedly UN-dessert-y. Trust me.

In fact, it sort of tastes like a summer explosion. But for dinner.




Um, yum.


Ingredients:
1 lb pasta of choice (I use brown rice spagetti)

1.5 lbs organic strawberries, stems removed, washed and quartered (organic is important here)
1 medium onion, diced
2-3 cloves garlic, minced
1 tablespoon olive oil
1 tablespoon various ‘Italian’-type spices (basil, oregano, thyme, marjoram – whatever you have)
1/4 cup cooking wine (I use dry vermouth)
cracked pepper and sea salt, to taste
1 tablespoon balsamic vinegar


Instructions:
Get your pasta going.

In a large pan, heat the oil over medium and add the diced onion. Sauté until glassy, a few minutes, and then add the garlic. Sauté a minute or so more, being careful not to burn the garlic. Add the strawberries and spices, stirring to keep from sticking (add more oil if needed). Strawberries will begin to darken and soften. Pour in the cooking wine to deglaze, stir well, then reduce heat and let simmer for a good 10-15 minutes.





Stir in the balsamic just before serving. I spooned the sauce over the pasta, but you can toss it all together for awesome pink-hued noodley goodness.





A special thanks to my pal Jeremy, who tweeted me an entire art history lesson whilst I wrote this recipe up, and to Waits, who kept me warm all snuggled up and snoring on my chest while it rained and thundered outside. Much love.

But every so often I’ll get one in a dollar bag or something. And when that happens I’ll make that eggplant do the one thing I like eggplants to do : baba ganoush.

Mmmm, with a name like that, how could you *not* love it? Eggplant season in the northern hemisphere is July thru October, depending on your location. So get ready! This makes the perfect summer dip.


Ingredients:
1 eggplant
1 yellow onion

1 tablespoon lemon juice
2 tablespoons tahini
2 tablespoons olive oil
few cloves garlic (to taste)
few sprinkles liquid smoke (to taste)
salt + pepper (to taste)





Instructions:
Preheat oven to 400º.

Wash the eggplant and prick the skin with a fork (don’t forget this or eggplant go boom!). Place the eggplant in a lightly oiled baking dish. Rough chop the onion and add the pieces to the dish. Roast for 30-40 minutes, until the eggplant is very tender but before the onions burn.





Remove the eggplant and immediately submerge it in ice water. When it has cooled the skin will easily peel off. Discard the skin and place the eggplant innards in your food processor (or blender). Add the onions, lemon juice, tahini, olive oil, and garlic cloves, then blend until creamy smooth.

Add a bit of liquid smoke, salt, and pepper, then re-blend before tasting. Continue adding seasoning and smokiness a little at a time until you reach your preferred flavor balance. Serve chilled.





I like my baba ganoush sprinkled with raw sesame and roasted sunflower seeds, and drizzled with a bit of toasted sesame oil. This is a great all-purpose dip for any manner of veggie, and is exceptionally divine smeared on homemade flatbread.

Enjoy!

Now for those of you unfamiliar with vegan mac, let me tell you a little secret: you can’t make ‘not-cheese’ actually taste like cheese. It’s just not gonna happen. So before you chow down you need to know what to expect. Mac ‘n cheeZe is a delicious, ooey-gooey comfort food casserole that’s *reminiscent* of mac ‘n cheeSe. It hits all the right nostalgic buttons – super rich and thick and creamy – and sooo much healthier than the real stuff (of course it’s kinder too!)


Ingredients:
1 lb pasta of your choice

medium white onion

1 tablespoon cooking oil

1 tablespoon cooking wine (I used dry vermouth)

2 medium Yukon Gold potatoes (*must* be Yukon Golds!)

1 cup nutritional yeast

1/2 cup Earthbalance™

1/2 cup raw cashews
1 can coconut milk
 (my secret ingredient!)
2 tablespoon lemon juice
1 tablespoon garlic salt
1 teaspoon paprika
1/2 teaspoon black pepper, plus more to your taste level

1 teaspoon miso

dollop of Dijon mustard

1 cup bread crumbs, or more


Instructions:
Preheat oven to 350.

Chop the taters and place in a small pot, covering with water. Boil until tender, 15-20 minutes.

In the meantime, cook pasta according to directions, but leave it a little al dente. While pasta and taters are cooking dice your onion. Place a pan over medium heat and add the oil. Sauté the onion until glassy, then reduce the heat to low and add the wine. Continue to cook until the wine reduces and the onion has browned (NOT burnt! be careful!) Drain the pasta while the onions cook down, and then set it aside.

Place all the ingredients, including the taters and onions, into a food processor or blender. BLEND!

Pour the blended sauce over the pasta and toss to coat. [There will be a lot of sauce and you probably won't need it all. That's okay! It stores well and is great as a chip dip, over baked potatoes, served with artichokes, etc] Transfer the saucy pasta to a casserole dish, add a bit more sauce depending on how ‘wet’ you like it, and cover with bread crumbs. Bake until browned, about 20-25 minutes.

NOM!


So, everyone seems to have their own version of vegan mac. Do you make one? What’s your secret ingredient?

I’ve written about kombucha in the past, what it is and also how to brew it. I was an avid aficionado until I got pregnant, at which point I decided to play it ‘better safe than sorry’ and put my operation on hold. Unfortunately, during my ten month hiatus my poor SCOBY went kaput!

Now wee Waits is here and I’m ready to re-enter the kombucha arena. I missed it! I missed the DIY satisfaction of it, the mad scientist aspect of it, and the probiotic action of it. That enigmatic elixir does my body good, and I wants it! So here’s what I did :


1. Buy a bottle of RAW, unpasteurized 100% kombucha (no fruit juice added). You will also need – a glass bowl, caffeinated (green or black) tea, sugar, a small towel or wash cloth, a large rubber band, and a glass jar with a plastic lid.





2. In a large, clean glass bowl, place 2 tea bags and 1 tbsp of sugar. Add 2 cups boiling water and allow the tea to steep for 10 minutes.





3. Remove tea bags and stir to make sure sugar is dissolved. Allow to cool a bit, then add the entire bottle of store bought kombucha.





4. Cover with the towel and secure it with the rubber band. Place the bowl in a warm dry place (I put it on top of my fridge) and forget about it for 2 whole weeks. No peeking!

— 2 weeks later —

Take the bowl down and uncover it. OMG, you totally grew a SCOBY!








Store your SCOBY in the fridge, in a clean glass jar with a plastic lid and floating in the extra liquid. Brew kombucha according to these directions. ***Always handle the SCOBY with very clean hands!!!





Good luck!

I devoured a plate, and then another . . . and then I had to get more! It’s pretty amazing stuff! This is the ‘you-won’t-believe-it’s-vegan’ dish to fool your omni friends. Or, if *you’re* the omni, this is an awesome way to get your rich creamy alfredo deliciousness, without the killer dose of cholesterol and saturated fats. Everyone wins – especially your taste buds!


Ingredients
1 lb pasta of your choice

small head of garlic, maybe 4-6 cloves

small-medium white onion
1 tablespoon cooking oil
1 tablespoon cooking wine (I used dry vermouth)

1/2 cup Earthbalance™
2 cups alternative milk
1 tablespoon lemon juice
1 tablespoon cooking wine (I used dry vermouth)
1 heaping tablespoon nutritional yeast
1 teaspoon sea salt
1/2 teaspoon black pepper, plus more to your taste level
1/4 teaspoon nutmeg
1 12-ounce pack firm Silken tofu

5-6 tablespoons corn starch

1 cup frozen peas


Instructions
Preheat oven to 450. Wrap the garlic cloves in tin foil and place them on the center oven rack to roast. They’ll need about half an hour or so – set a timer or remember to keep an eye on them! You should smell ‘em when they’re ready, mmmm.

While the garlic is roasting, dice your onion. Place a pan over medium heat and add the oil. Sauté the onion until glassy, then reduce the heat to low and add 1 tbsp of the wine. Continue to cook until the wine reduces and the onion has browned (NOT burnt! be careful!)

While garlic is roasting and onions are going, put all the other ingredients (minus the corn starch and peas) into a food processor or blender. When the garlic is done, remove it from the oven and unwrap. You’ll need to let it cool a bit or you’ll burn your finger tips. Carefully squeeze the mushy roasted clove goo into the mix. Add the onions. BLEND!

Put on a pot to prepare the pasta. I’m sure you don’t need instructions for this part.

Put on a small saucepan over medium-low heat. Transfer the sauce from the mixer to the pan and allow it to warm. Spoon the cornstarch into a small bowl and then add enough of the sauce mix to create a thick paste. Slowly stir this into the sauce to thicken it up. Allow it to continue heating, stirring frequently to avoid bottom burn.

When the pasta is done and drained return it to the cooking pot. Pour in the peas and the sauce, mix well, and serve! Eat until you’re blue in the face!

Ingredients:
1 cup water
1/2 cup cereal (I think a finer mush, like oat bran or cream of wheat or farina, works best here – but oats will do as well)
a few sprigs of peppermint

Assorted add-ons, like alt milk of choice and brown or cane sugar / maple or agave syrup.

Instructions:
In a small sauce pan, mix cereal and water and bring the to a boil. Reduce heat and simmer until thickened and ready, about 3-5 minutes. You may want to stir a few times to prevent sticking.

While the cereal is cooking remove the peppermint leaves and dice them. Stir the peppermint into the finished cereal, just before serving. Top with your favorite alt milk and sweetener (I like hazelnut milk and agave in this one).

Enjoy while appreciating the rain, and dreaming of the spring!

• If taking on a main course seems overwhelming, never fear – you have options! There’s the ever-prevalent Tofurkey, available at Trader Joe’s, Whole Foods, and online. There’s also the amazing Celebration Roast from Field Roast, a soy-free ‘grain meat’ company. This one is a bit harder to find, but it’s often at Whole Foods, and online ordering is always an option.
• For the more adventurous, you can create your own, homemade Un-Turkey. Here’s an awesome seitan roast recipe, and here’s an amazing instructional video.
• I also love the idea of stuffed gourds for Thanksgiving! If you’re fond of traditional flavors, you’ll love this recipe, complete with video, from Compassionate Cooks. But, if you’re into something a bit more exotic, these Moroccan Couscous Stuffed Squashes sound amazing! (just replace the butter with margarine and the chicken broth with veggie stock).
• Finally, I’m super in love with the look of this Celebration Pot Pie With Pumpkin Biscuit Crust from Susan at the FatFree Vegan Kitchen.

Sides

• Stuffing! Mmm, I love stuffing. This Sausage Stuffing looks divine, as does this mouthwatering trio of options.
• Vegan mashed potatoes are really easy – just sub alt milk and Earthbalance™ for dairy milk and butter. But if you’d rather go a non-traditional route, why not trying these Crash Hot Potatoes or Bubble and Squeak Cakes from Vegan Yum Yum.
• And what are potatoes without gravy?! You can find a super simple gravy recipe over at VegWeb, and a slightly more complex mushroom gravy recipe from Isa over at the Post Punk Kitchen. Plus, here’s a gluten free gravy from Book Of Yum.
• Green beans are pretty integral, right? Here’s a few of my favorite dishes I’ve come across: This Green Bean Casserole from the FatFree Vegan Kitchen, and another Green Bean Casserole from Vegalicious.
• And finally, the candied yams (or other such sweet potato delicacy). Another one from Susan at the FatFree Vegan Kitchen, this Pecan Topped Sweet Potato Casserole looks great. And don’t forget, marshmallows aren’t vegan, but you can find incredible Dandies available online here.

Desserts

• The Vegetarian Times offers an easy Pumpkin Pie Recipe.
• Here’s another Pumpkin Pie Recipe, this one soy-free and gluten-free too, woo-hoo!

Whew! That should set you up pretty nicely. Happy Thanksgiving!

This is a great ‘leftovers’ dish, perfect for the morning after a curry feast. Last night’s brown rice, the tail end of the coconut milk, and bingo: you’re in business.





Ingredients:
1 cup cooked rice
1/2 cup ‘porridge-y’ cereal (cream of wheat, oat bran, etc)
1 tablespoon ground flax seeds
2 cups water
about 1/4 can (1/2 cup) coconut milk, or more to taste

1 tsp cinnamon
pinch of nutmeg
1/2 teaspoon vanilla

sliced mango (frozen is more appropriate this time of year)
maple syrup to taste
optional banana

Instructions:
Place the rice, cereal, flax meal, and water into a small sauce pan. Bring to a boil, stirring, and reduce heat. Continue to simmer, stirring occasionally, until it has thickened up nicely. Add the coconut milk, vanilla, and spices. Continue to stir as it thickens again. Remove from heat.





Top with maple syrup and sliced mangoes. Add bananas if you’d like (I did!), or anything else you can imagine. Serve immediately, and enjoy!

1 bay leaf
1 tablespoon oregano
1 tablespoon basil

1 cup green lentils
1 large tomato, diced
4 cups veggie broth or water, more as needed

handful fresh spinach
1 tablespoon red wine vinegar
salt and pepper to taste

Instructions:
Dice the veggies and sauté the mirepoix, garlic, and olive oil in the bottom of a soup pan. When onions are glassy, add the bay leaf and spices and continue to sauté another few minutes.

Add the lentils and stir them into the sautéing veggies. Keep stirring them around for about 2 minutes (add more oil if needed). Add the tomato and broth, reduce heat, cover, and simmer for an additional 20ish minutes, until lentils are tender.

Before serving, stir in the spinach and vinegar. Spice as you wish.

Serve steaming in an old chipped mug, with a huge hunk of crusty bread.