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
