Plant-Based Palate

By Pablo Picante

 

Welcome to Plant-Based Palate, a celebration of the vibrant and delectable world of vegan cuisine. Whether you're a seasoned vegan, a curious flexitarian, or just looking to incorporate more plant-based meals into your diet, this book is your passport to a diverse array of mouthwatering dishes. Discover the incredible flavors, textures, and colors that plant-based ingredients can offer as we explore 100 meticulously crafted recipes spanning appetizers, mains, sides, desserts, and beverages.

• Language: English
• Publisher: Richards Education
• Release date: Jan 20, 2024
• ISBN: 9798224063246

Book preview

Chapter 1: Appetizers

Avocado & Black Bean Salsa:

Description: This refreshing salsa combines the creaminess of ripe avocados with the protein-packed black beans, creating a perfect balance of flavors. Zesty lime and cilantro add a burst of freshness.

Ingredients:

●  2 ripe avocados, diced

●  1 can (15 oz) black beans, drained and rinsed

●  1 cup corn kernels (fresh or frozen)

●  1 cup cherry tomatoes, diced

●  1/4 cup red onion, finely chopped

●  1/4 cup fresh cilantro, chopped

●  Juice of 1 lime

●  Salt and pepper to taste

Instructions:

In a large bowl, combine diced avocados, black beans, corn, cherry tomatoes, red onion, and cilantro.

Squeeze lime juice over the mixture and gently toss to combine.

Season with salt and pepper to taste.

Allow the salsa to chill in the refrigerator for at least 30 minutes to let the flavors meld.

Serve with tortilla chips or as a topping for tacos.

Spinach and Artichoke Stuffed Mushrooms:

Description: These stuffed mushrooms are a savory delight, combining earthy mushrooms with a creamy spinach and artichoke filling. Perfect for a party appetizer or a flavorful side dish.

Ingredients:

●  20 large mushrooms, stems removed and cleaned

●  1 cup frozen chopped spinach, thawed and drained

●  1 can (14 oz) artichoke hearts, drained and chopped

●  1 cup vegan cream cheese

●  1/2 cup vegan Parmesan cheese, grated

●  2 cloves garlic, minced

●  Salt and pepper to taste

●  Olive oil for brushing

Instructions:

Preheat the oven to 375°F (190°C).

In a bowl, combine thawed spinach, chopped artichoke hearts, vegan cream cheese, vegan Parmesan, minced garlic, salt, and pepper.

Fill each mushroom cap with the spinach and artichoke mixture.

Place the stuffed mushrooms on a baking sheet, brush with olive oil, and bake for 15-20 minutes or until the mushrooms are tender.

Serve warm as an appetizer or side dish.

Crispy Zucchini Fritters:

Description: These zucchini fritters are golden and crispy on the outside, with a tender and flavorful interior. A perfect way to enjoy the abundance of summer zucchini.

Ingredients:

●  2 medium zucchinis, grated

●  1 tsp salt

●  1/4 cup chickpea flour

●  2 tbsp nutritional yeast

●  2 cloves garlic, minced

●  1/4 cup fresh parsley, chopped

●  1 flax egg (1 tbsp ground flaxseed + 3 tbsp water)

●  Olive oil for frying

Instructions:

Place grated zucchini in a colander, sprinkle with salt, and let it sit for 10 minutes. Squeeze out excess moisture.

In a large bowl, combine grated zucchini, chickpea flour, nutritional yeast, minced garlic, chopped parsley, and flax egg. Mix well.

Heat olive oil in a skillet over medium heat.

Form small patties from the zucchini mixture and fry until golden brown on both sides, about 3-4 minutes per side.

Place the fritters on a paper towel to absorb excess oil.

Serve hot with vegan yogurt or your favorite dipping sauce.

Sweet Potato and Chickpea Hummus:

Description: This hummus variation adds a sweet and savory twist with the inclusion of roasted sweet potatoes and the nuttiness of chickpeas. Perfect for dipping or spreading on your favorite bread.

Ingredients:

●  1 large sweet potato, peeled and diced

●  1 can (15 oz) chickpeas, drained and rinsed

●  1/4 cup tahini

●  2 cloves garlic, minced

●  Juice of 1 lemon

●  2 tbsp olive oil

●  1 tsp ground cumin

●  Salt and pepper to taste

●  Water (as needed for desired consistency)

Instructions:

Preheat the oven to 400°F (200°C).

Toss diced sweet potatoes with olive oil, salt, and pepper. Roast in the oven for 20-25 minutes or until tender.

In a food processor, combine roasted sweet potatoes, chickpeas, tahini, minced garlic, lemon juice, olive oil, ground cumin, salt, and pepper.

Blend until smooth, adding water as needed for desired consistency.

Adjust seasoning to taste.

Transfer to a serving bowl, drizzle with olive oil, and serve with pita bread or veggie sticks.

Vegan Spring Rolls with Peanut Dipping Sauce:

Description: These vibrant spring rolls are filled with fresh vegetables and tofu, wrapped in rice paper, and served with a flavorful peanut dipping sauce.

Ingredients (Spring Rolls):

●  10 rice paper wrappers

●  1 cup rice vermicelli noodles, cooked

●  1 cup tofu, julienned

●  1 cup cucumber, julienned

●  1 cup carrot, julienned

●  1 cup red bell pepper, julienned

●  1 cup lettuce leaves

●  Fresh mint and cilantro leaves

Ingredients (Peanut Dipping Sauce):

●  1/4 cup peanut butter

●  2 tbsp soy sauce

●  1 tbsp maple syrup

●  1 tbsp rice vinegar

●  1 clove garlic, minced

●  1 tsp ginger, grated

●  Water (as needed for desired consistency)

Instructions (Spring Rolls):

Fill a shallow dish with warm water. Dip one rice paper wrapper at a time until it becomes pliable.

Place the softened wrapper on a clean surface.

Arrange