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vegan_veganfood, New York, NY (2026)

10/31/2026

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Crispy Smashed Yuca (Cassava) Medallions in Peruvian Ají Amarillo & Walnut Cheese Sauce (Huancaína) with Seared Asparagus

Recipe:

Ingredients
For the Crispy Smashed Yuca Medallions:
500g fresh or frozen peeled yuca (cassava) root, cut into 5 cm cylinders
3 tbsp high-heat neutral oil (avocado or sunflower oil)
1 tsp flaky sea salt & 1/2 tsp garlic powder
For the Golden Peruvian Ají Amarillo Cream (Huancaína):
1 tbsp extra-virgin olive oil
1/2 small red onion, roughly chopped + 3 cloves garlic, peeled
3 tbsp ají amarillo paste (Peruvian yellow chili paste; or 1 roasted yellow bell pepper + 1/2 habanero/serrano chili + 1/2 tsp turmeric)
200g firm silken tofu, drained (replaces traditional queso fresco)
1/3 cup raw walnut halves, lightly toasted (or 4 saltine/soda crackers)
1/3 cup unsweetened soy or oat milk + 2 tbsp extra-virgin olive oil
Juice of 1/2 lime & sea salt to taste
For the Charred Asparagus & Garnishes:
1 bunch (250g) fresh green asparagus, woody ends snapped off
1/4 cup pitted Kalamata or Peruvian Botija black olives, halved
1/2 cup pickled red onion ribbons & fresh cilantro leaves
Instructions
Boil and smash the yuca: Place the yuca cylinders in a pot of generously salted cold water. Bring to a boil and simmer for 18–20 minutes until fork-tender and starting to split. Drain well, remove the thin woody central fibrous thread from each piece, and place them on an oiled cutting board. Use the flat bottom of a heavy drinking glass or jar to smash each piece into a 1.5 cm thick craggy medallion.
Blend the golden Huancaína sauce: While the yuca boils, heat 1 tablespoon of olive oil in a small pan over medium heat and sauté the red onion and garlic for 4 minutes until soft and sweet. Transfer the cooked onion and garlic to a blender along with the ají amarillo paste, silken tofu, toasted walnuts, plant milk, 2 tablespoons olive oil, lime juice, and 1/2 teaspoon salt. Blend on high for 1 minute until velvety, thick, and luminous marigold-yellow.

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10/30/2026

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Roasted Romanesco & Caramelized Fennel Pasta con le Sarde Style Bucatini with Saffron, Pine Nuts, Raisins & Toasted Fennel Crumbs

Recipe:

Ingredients
For the Crunchy Sicilian Saffron Crumbs (Muddica Atturrata):
2/3 cup coarse sourdough breadcrumbs
1.5 tbsp extra-virgin olive oil
1/2 tsp fennel seeds, lightly crushed
Pinch of garlic powder & flaky sea salt
For the Romanesco, Saffron & Pine Nut Sauce:
250g bronze-die bucatini or thick spaghetti
1 small head Romanesco broccoli (around 350g), cut into small fractal florets
1 large fennel bulb, halved, cored, and finely diced (reserve a big handful of feathery green fennel fronds)
3 tbsp extra-virgin olive oil
1 medium yellow onion, finely sliced
3 cloves garlic, minced
Generous pinch of saffron threads, steeped in 1/2 cup hot pasta water
1/3 cup golden raisins (sultanas), plumped in warm water
1/3 cup pine nuts, toasted
1 tbsp capers, minced + 1 sheet toasted nori, torn into tiny flakes (melts into the oil for umami depth)
1/3 cup dry white w**e
Instructions
Toast the Sicilian crumbs: Heat 1.5 tablespoons of olive oil in a large deep skillet over medium heat. Add the sourdough breadcrumbs and crushed fennel seeds, stirring constantly for 3–4 minutes until golden-brown and crunchy. Season with garlic powder and flaky salt, transfer to a small bowl, and wipe out the skillet.
Boil the Romanesco and bucatini: Bring a large pot of salted water to a boil. Drop the Romanesco florets into the boiling water for 3 minutes until bright chartreuse green and tender-crisp, then lift them out with a slotted spoon onto a plate (keep the flavorful cooking water boiling!). Add the bucatini to the same boiling water and cook until al dente, reserving 1 cup of the starchy cooking water.

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10/30/2026

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West African Creamy Peanut, Sweet Potato & Smoky Okra Stew (Maafe) with Crispy Spiced Plantain Coins

Recipe:

Ingredients

For the Blistered Okra & Crispy Plantains:

200g fresh whole okra pods, trimmed and halved lengthwise (searing them first eliminates any mucilage/sliminess)

2 ripe yellow-and-black spotted plantains, peeled and sliced into 1.5 cm diagonal coins

2.5 tbsp coconut oil or peanut oil, divided

Pinch of cayenne pepper & flaky sea salt

For the Velvety Peanut & Sweet Potato Maafe Stew:

1 medium red onion, finely diced

4 cloves garlic, minced + 1.5 tbsp fresh ginger, finely grated

1.5 tsp ground cumin + 1 tsp ground coriander + 1/2 tsp smoked paprika + 1/4 tsp cayenne (or 1 whole Scotch bonnet chili, left whole for aroma and removed before serving)

2 tbsp tomato paste

1 can (400g) crushed fire-roasted tomatoes

1 large orange-fleshed sweet potato (approx. 400g), peeled and cut into 2 cm cubes

3 cups vegetable broth

3/4 cup smooth, unsweetened natural roasted peanut butter

2 cups baby spinach or chopped kale leaves

Fresh cilantro and crushed roasted peanuts, for garnish

Instructions

Blister the okra & fry the plantains: Heat 1 tablespoon of oil in a wide Dutch oven or heavy pot over high heat. Lay the halved okra cut-side down and sear undisturbed for 3–4 minutes until deeply charred and blistered. Transfer to a plate. Add the remaining 1.5 tablespoons of oil to the pot over medium-high heat and fry the plantain coins for 2–3 minutes per side until deeply caramelized and golden brown at the edges. Transfer to a paper towel-lined plate and dust with salt and cayenne.

Sauté the aromatics: In the same pot over medium heat, add the diced red onion and cook for 4 minutes until translucent. Stir in the garlic, ginger, cumin, coriander, smoked paprika, cayenne, and tomato paste, cooking for 2 minutes until darkened and fragrant.

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10/29/2026

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Crispy Rice Paper "Eel" (Unagi) Kabayaki Bowl over Seasoned Sushi Rice with Smashed Cucumber Salad

Recipe:

Ingredients
For the Crispy Rice Paper "Unagi" Filets:
2 sheets toasted nori (seaweed), cut in half into 4 rectangles
8 round sheets Vietnamese rice paper (spring roll wrappers)
1/2 cup warm mashed Yukon Gold potato mixed with 1 tbsp soy sauce and 1 tsp toasted sesame oil (creates the tender white flesh layer)
2 tbsp cornstarch (for dusting)
2 tbsp neutral high-heat oil (avocado or grapeseed oil)
For the Sweet-Smoky Kabayaki Glaze:
3 tbsp soy sauce or tamari
3 tbsp mirin (Japanese sweet rice w**e)
2 tbsp coconut sugar or brown sugar
1/2 tsp fresh ginger, grated
1/4 tsp liquid smoke or smoked paprika (replicates the charcoal grill aroma)
For the Sushi Rice & Smashed Cucumber Base:
2 cups warm cooked short-grain sushi rice, seasoned with 1.5 tbsp seasoned rice vinegar
1 Persian or half an English cucumber, lightly smashed with the flat of a knife and sliced into bite-sized pieces, tossed with 1 tsp rice vinegar and a pinch of salt
1 ripe avocado, thinly sliced
Toasted white sesame seeds, finely shredded nori, and sansho pepper (or ground Sichuan pepper), for garnish
Instructions
Build the layered filets: Fill a wide shallow dish with lukewarm water. Lay a half-sheet of dry nori on a cutting board and spread 2 tablespoons of the seasoned mashed potato evenly across the top, leaving a tiny border. Dip two sheets of rice paper into the warm water for 3 seconds until just pliable, lay them stacked on top of each other, and wrap them tightly around the potato-topped nori rectangle so it is completely encased in a smooth rice-paper skin. Repeat to make 4 filets.
Score and dust: Gently score the top rice-paper side of each filet with shallow diagonal lines using the back of a knife, then dust both sides lightly with cornstarch so they don't stick.
Pan-sear until blistered: Heat 2 tablespoons of neutral oil in a large non-stick skillet over medium-high heat.

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10/29/2026

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Crispy-Bottomed Saffron Tahdig Rice Cake Studded with Barberries, Pistachios & Spiced Chickpeas

Recipe:

Ingredients
For the Crispy Saffron Rice Cake (Tahdig):
1.5 cups aged long-grain basmati rice, rinsed 4–5 times until water runs completely clear
1/2 tsp saffron threads, ground in a mortar and steeped in 3 tbsp hot water for 10 minutes
1/3 cup unsweetened thick vegan plain yogurt
3 tbsp extra-virgin olive oil + 2 tbsp melted vegan butter
1 tsp sea salt
For the Spiced Chickpea & Jeweled Topping:
1 can (400g) chickpeas, drained, rinsed, and patted dry
1 tbsp extra-virgin olive oil
1 tsp ground cumin + 1/2 tsp ground cinnamon + 1/2 tsp ground cardamom
1/3 cup dried barberries (zereshk) or finely chopped dried tart cranberries, plumped in warm water for 5 minutes and drained
1 tsp pure maple syrup or sugar (to balance the tart barberries)
1/3 cup shelled green pistachios and slivered almonds, toasted
Fresh dill and mint leaves, finely chopped
Instructions
Parboil the basmati rice: Bring a large pot of generously salted water to a rolling boil. Add the rinsed basmati rice and boil uncovered for 5–6 minutes until the grains are tender on the outside but still have a firm bite in the very center. Drain immediately in a fine-mesh sieve.
Mix the saffron crust base: In a medium bowl, whisk together the thick vegan yogurt, 2 tablespoons of the steeped saffron water, 1 tablespoon olive oil, and 1/2 teaspoon salt. Scoop 1.5 cups of the parboiled rice into this yogurt mixture and fold gently until coated bright yellow.
Layer and crisp in the skillet: Heat the remaining 2 tablespoons of olive oil and 2 tablespoons of vegan butter in an 8-inch (20cm) non-stick skillet with a tight-fitting lid over medium heat.

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10/28/2026

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Crispy Black Pepper & Tamarind Glazed Tofu Steaks with Charred Broccolini over Coconut-Lime Jasmine Rice

Recipe:

Ingredients

For the Crispy Black Pepper Tofu:

1 block (400g) extra-firm tofu, pressed and cut into 4 thick rectangular steaks

2 tbsp cornstarch

1.5 tsp freshly and coarsely cracked black peppercorns

1/2 tsp sea salt

2 tbsp neutral high-heat oil (avocado or peanut oil)

For the Sticky Tamarind & Ginger Glaze:

2 tbsp seedless tamarind concentrate (paste) (or 2 tbsp fresh lime juice + 1 tbsp rice vinegar)

2 tbsp soy sauce or tamari + 1 tsp dark soy sauce

2 tbsp coconut sugar or brown sugar

1/3 cup vegetable broth or water

1 tbsp fresh ginger, finely julienned into thin matchsticks

3 cloves garlic, finely minced

1 fresh red bird's eye chili (or 1/2 Fresno chili), thinly sliced

For the Charred Broccolini & Rice:

1 bunch (200g) broccolini (tenderstem broccoli), ends trimmed

1.5 cups warm cooked coconut-lime jasmine rice

Fresh Thai basil or cilantro leaves & crispy fried shallots, for garnish

Instructions

Sear the broccolini: Heat 1/2 tablespoon of oil in a large cast-iron skillet or wok over high heat. Add the broccolini with a pinch of salt and sear undisturbed for 2–3 minutes until the florets are charred and the stems turn bright emerald green. Add 1 tablespoon of water, cover for 1 minute to steam until tender-crisp, then transfer to a warm plate.

Crust and crisp the tofu: Toss the cornstarch, coarse cracked black pepper, and salt on a plate, and press all sides of the tofu steaks into the mixture. Heat the remaining 1.5 tablespoons of oil in the hot skillet over medium-high heat. Sear the tofu steaks for 3–4 minutes per side until a blistered, golden-brown pepper crust forms.

Simmer the tamarind glaze: While the tofu sears, whisk together the tamarind concentrate, soy sauces, coconut sugar, and broth in a small bowl.

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10/28/2026

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Smashed Chickpea & Avocado Green Goddess Sandwich

Recipe:

Ingredients:

1 can (400g) chickpeas, rinsed and well-drained

1 large ripe avocado, pitted and peeled

2 tbsp fresh lemon juice

1/4 cup finely diced red onion

2 tbsp fresh dill or cilantro, chopped

Salt and freshly cracked black pepper to taste

4 slices of thick, rustic sourdough or seeded bread (lightly toasted)

Toppings: Fresh spinach or arugula, cucumber ribbons, and microgreens or sprouts.

Instructions:

Place the drained chickpeas in a medium mixing bowl. Use a potato masher or the back of a sturdy fork to roughly mash them. Leave some texture—you don't want a smooth paste.

Add the ripe avocado to the bowl and continue mashing until it's completely incorporated with the chickpeas, acting as a thick, creamy dressing.

Fold in the fresh lemon juice, diced red onion, and fresh dill. Season generously with salt and pepper to taste.

Lightly toast the sourdough slices so they can hold up to the heavy filling.

Assemble the sandwiches by laying down a bed of fresh greens on the bottom slice. Scoop a thick layer of the smashed chickpea and avocado mixture over the greens.

Top with cucumber ribbons, a handful of sprouts, and the top slice of toasted bread. Cut in half and serve immediately.

10/27/2026

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Charred Harissa & Pomegranate Glazed Delicata Squash Rings over Herbed Lentil Du Puy & Whipped Tahini Feta

Recipe:

Ingredients

For the Glazed Delicata Squash Rings:

1 large delicata squash (or small acorn squash), scrubbed clean, halved crosswise, seeds scooped out with a spoon, and sliced into 1.5 cm thick rings

1.5 tbsp extra-virgin olive oil

1 tbsp rose harissa paste

1.5 tbsp pomegranate molasses (or pure maple syrup + 1 tsp balsamic vinegar)

1/2 tsp ground cumin & sea salt

For the Herbed Puy Lentil Base:

1 can (400g) cooked Puy (French green) or brown lentils, drained and rinsed

1 small shallot, finely minced

1 tbsp extra-virgin olive oil + 1 tbsp red w**e vinegar

1/2 cup finely chopped fresh mint, dill, and flat-leaf parsley

For the Whipped Tahini-Feta Base & Garnish:

150g vegan feta cheese block + 1/2 cup unsweetened thick vegan Greek yogurt + 1 tbsp tahini + zest of 1/2 lemon

2 tbsp roasted pumpkin seeds (pepitas)

2 tbsp fresh ruby pomegranate arils

Instructions

Roast the squash rings: Preheat your oven to 215°C (420°F) and line a large baking sheet with parchment paper. Whisk together the olive oil, harissa paste, pomegranate molasses, cumin, and a pinch of salt. Toss the delicata squash rings in the glaze and arrange in a single layer. Roast for 20–24 minutes, flipping carefully halfway through, until tender and deeply caramelized with charred scalloped edges.

Whip the tahini-feta base: While the squash roasts, combine the vegan feta, thick vegan yogurt, tahini, and lemon zest in a food processor. Blend for 45 seconds until whipped, fluffy, and spreadable.

Warm and dress the lentils: In a small saucepan over medium-low heat, warm the drained lentils with the minced shallot, olive oil, and red w**e vinegar for 3 minutes. Remove from heat, season with salt and cracked black pepper, and fold in the fresh chopped herbs.

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10/27/2026

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Pan-Seared Polenta Medallions over Braised White W**e & Porcini Mushroom Ragù with Truffle Gremolata

Recipe:

Ingredients
For the Crispy Polenta Medallions:
1 tube (500g) pre-cooked firm organic polenta, sliced into 8 rounds (about 1.5 cm thick)
1 tbsp cornstarch (for dusting the cut sides so they sear extra crisp)
2 tbsp extra-virgin olive oil
For the Porcini & White W**e Mushroom Ragù:
15g (about 1/2 cup) dried porcini mushrooms, soaked in 1 cup boiling water for 10 minutes
300g fresh cremini, oyster, or shiitake mushrooms, torn or sliced thick
2 tbsp extra-virgin olive oil
1 small carrot & 1 small stalk celery, very finely minced (soffritto)
1 small yellow onion, finely minced
3 cloves garlic, minced
1.5 tbsp tomato paste
1/2 cup dry white or red w**e
2 sprigs fresh rosemary
2 tbsp unsweetened oat cream or 1 tbsp vegan butter (for richness)
For the Lemon-Garlic Gremolata:
1/3 cup fresh flat-leaf parsley, finely chopped
Zest of 1 organic lemon
1 small clove garlic, finely grated
Pinch of flaky sea salt
Instructions
Rehydrate the porcini: Lift the softened dried porcini mushrooms out of their soaking bowl, squeeze gently over the bowl, and chop them roughly. Reserve the dark, flavorful soaking broth (leave the last tablespoon at the bottom behind in case of grit).
Sauté the mushroom ragù: Heat 2 tablespoons of olive oil in a wide Dutch oven or deep skillet over medium-high heat. Add the fresh mushrooms and chopped rehydrated porcini, searing for 5 minutes until browned. Lower the heat to medium, add the finely minced onion, carrot, celery, and garlic, and sauté for 4 minutes until soft.
Simmer in w**e and porcini broth: Stir in the tomato paste and cook for 1 minute until darkened. Pour in the w**e and let it bubble until reduced by half.

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10/26/2026

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Roasted Acorn Squash Stuffed with Wild Rice, Caramelized Mushrooms, Pecans & Cranberry-Maple Glaze

Recipe:

Ingredients
For the Maple-Roasted Acorn Squash:
2 small-to-medium acorn squashes, halved crosswise (through the "equator" to create scalloped flower bowls), seeds scooped out, and a thin slice trimmed off the bottom so they sit flat
1.5 tbsp extra-virgin olive oil
1 tbsp pure maple syrup
1/2 tsp smoked paprika + sea salt and cracked black pepper
For the Wild Rice, Mushroom & Pecan Pilaf:
2 cups cooked wild rice blend (prepared in vegetable broth)
1 tbsp olive oil + 1 tbsp vegan butter
200g cremini or chanterelle mushrooms, finely diced
1 small shallot & 2 stalks celery, finely diced
3 cloves garlic, minced
1 tbsp fresh rosemary and sage, finely minced
1/2 cup raw pecans, roughly chopped
1/3 cup dried cranberries
2 tbsp aged balsamic vinegar
Flaky sea salt and fresh pomegranate seeds, for finishing
Instructions
Roast the scalloped squash bowls: Preheat your oven to 205°C (400°F) and line a baking sheet with parchment paper. Place the acorn squash rings cut-side up on the tray. Whisk together the olive oil, maple syrup, smoked paprika, salt, and black pepper, and brush all over the yellow flesh and dark green scalloped rims. Roast for 30–35 minutes until fork-tender and caramelized brown at the edges.
Brown the mushrooms and pecans: While the squash roasts, heat the olive oil and vegan butter in a large skillet over medium-high heat. Add the finely diced mushrooms and sauté for 5–6 minutes until deeply browned. Lower the heat to medium and add the diced shallot, celery, garlic, minced rosemary, sage, and chopped pecans. Cook for 4 minutes, stirring frequently, until the shallots are soft and the pecans are toasted and fragrant.

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