David Gabbe’s Whole Foods, Plant-Based Recipes to Delight, from David’s Vegan Home Cooking

David Gabbe, a Portland-based vegan cookbook author, cooking instructor, and speaker, has graced our cooking possibilities with four cookbooks. David is generously sharing some ideas from his most recent book, David’s Vegan Home Cooking, here. All David’s recipes

David and I enjoy a home cooked dinner from heaven

are gluten-free.

Tempeh “Meatloaf”

Ingredients:

One medium onion (chopped)

One medium carrot (chopped)

1/2 cup each rolled oats and boiling water

1/4 cup flax seed meal (this is ground flax seed)

8 ounces tempeh (chopped)

1/2 cup bar-b-q sauce

2 tablespoons brown rice vinegar or other vinegar

2 teaspoons ground ginger

1/2 teaspoon each: salt and liquid smoke

Additional 1/2 cup bar-b-q sauce

Instructions:

Preheat oven to 350 degrees

Place first 3 vegetables in steamer basket and steam 5 minutes

Combine oats, water, and flax in a bowl and let stand 10 minutes

Combine all ingredients except the additional bar-b-q sauce

Pack mixture into a lightly oiled loaf pan or pie plate, then spoon the additional half cup of bar-b-q sauce over the top

Bake uncovered for one hour. Let cool at least 10 minutes before serving.

Black Bean Burgers

Ingredients:

One small onion (finely chopped)

1/4 cup water

2 cups cooked black beans

One and a half cups cooked buckwheat

1/4 cup roasted sunflower seed meal (grind lightly roasted sunflower seeds)

2 tablespoons dried parsley

1 teaspoon each: garlic powder, onion powder, and dried thyme

1/2 teaspoon salt

Pinch of ground black pepper

2 tablespoons each: fresh lemon juice and soy sauce

1 teaspoon liquid smoke

Instructions:

Preheat oven to 350 degrees

Place onions and water in pot. Bring to boil over medium heat; reduce heat; cover and simmer until onion is soft, about 5 minutes

Mash beans in bowl. Stir in all ingredients except lemon juice, soy sauce, and liquid smoke.

In a separate bowl, combine those last 3 ingredients. Stir into bean mixture and mix well.

Moisten your hands and form the mixture into 3 inch burgers. Bake burgers on baking sheet lined with parchment paper or lightly oiled. Bake for 30 minutes, flipping after 15 minutes so both sides are evenly done.

Chocolate Smoothie

Ingredients:

1 cup dairy-free milk

6 ice cubes

One and a half frozen bananas, chopped

2 tablespoons cocoa powder

2 tablespoons sugar

1 tablespoon peanut butter or other nut butter

1 tablespoon dark chocolate dairy-free chips

1 teaspoon vanilla extract

Instructions:

Place all ingredients in blender and blend until smooth