The Full Helping

Vegan Portobello Mushroom Tacos with Roasted Sweet Potato

These vegan portobello mushroom tacos feature juicy marinated and roasted portobello caps, which are sliced and layered into soft tortillas. The tacos also contain tender pieces of roasted sweet potato and flavorful toppings, including pickled onions, greens, and plant-based cheese. You can prepare the components ahead of time for a quick, colorful, nourishing meal.

There was a stretch of time early this past summer when I ate these portobello mushroom tacos almost every day for breakfast.

I love a savory breakfast, and breakfast tacos might be the one that I make most often.

Breakfast tacos are good hot or cold. They're easy to assemble if you meal prep some of the components, and they lend themselves to endless variation.

Some time ago, I made sweet potato tacos with black bean spread. That recipe became a go-to. It proved to me that roasted sweet potatoes are a terrific taco filling component: tender enough that they aren't hard to eat in a taco, but also hearty enough to make the taco feel substantive.

This recipe is a relative of that one, but I it has more texture—and more veggies! You'll find mushrooms, greens, sweet potatoes, and onion here.

The tacos have become, among other things, one of my favorite ways to incorporate nutrient-dense mushrooms into my diet.

Hearty and wholesome portobello mushrooms

Portobello mushrooms make their way into a lot of plant-based recipes. They're versatile, and they have a satisfying texture.

Portobellos are often described as being "meaty," thanks to their thick caps and chewy consistency.

Portobello mushroom nutrition

Portobello mushrooms are good sources of potassium, an electrolyte that aids in hydration status and fluid balance.

They're also an excellent source of selenium. Selenium has antioxidant function, which means that it may have a protective effect against the stresses of biological and environmental aging. Proper selenium intake is also important for thyroid health.

Portobello mushrooms also provide niacin, or Vitamin B3. Niacin is associated with energy production, circulation, and also with antioxidant effects.

Finally, portobellos are packed with dietary fiber, which also benefits a healthy blood lipid profile. In addition, dietary fiber is associated with GI regularity and overall digestive wellness.

Portobello vs portobella

Am I the only person who's wondered about this?!

If you're curious to know why these mushrooms are sometimes called portobello and sometimes called portobella, the answer is that both names are acceptable.

These masculine and feminine nouns, hence the different spellings. Both can be used to describe the hearty mushrooms that so many of us know and love to use in cooking.

Portobello mushroom taco ingredients

The ingredients in these vibrant, colorful tacos are pretty simple. In no particular order:

Portobello mushrooms

You'll need four regular sized (or 3 giant) portobello mushroom caps. Stem them and clean them before proceeding with the recipe.

If you want to remove the mushroom gills, you can; I usually do.

Sweet potatoes

Crisp tender sweet potatoes join forces with the mushrooms to create a vegetable-forward filling for these tacos.

You'll need about four sweet potatoes for the recipe.

Vegan cheese

I think that a few spoonfuls of crumbled, plant-based is a wonderful topping. The cheese will add umami, salt, and some texture to the tacos, as well as healthful fat.

If you'd like to use a homemade vegan cheese, I recommend my salty & savory vegan feta cheese.

This cheese is tofu-based, so it will also contribute plant-protein to your tacos.

You can also use a store-bought vegan cheese here. The Forager brand makes a vegan queso fresco that would work really well.

I'm also a big fan of vegan feta from the Violife brand and the Follow Your Heart brand.

Quick pickled onions

In all honesty, I think that at least 50% of the dishes I make are better with a topping of 10-minute quick pickled onions.

Salads, avocado toast, hummus toast, tofu scrambles, and various whole grain dishes: they all take on more personality with some quick pickled onions on top.

These mushroom tacos are no exception. I love the tart, salty flavor that pickled onions add to the dish—not to mention their bright pop of color!

If you don't have pickled onions at home, but you love the flavor of pickled, briny things, then you could add pickled quick pickled carrot ribbons or quick pickled cucumber slices instead.

Marinade

Before those mushrooms get baked and ready to become taco filling, they're marinated in a flavorful mixture of:

• freshly squeezed lime juice
• avocado oil
• soy sauce or tamari
• agave or maple syrup
• garlic
• cumin
• crushed red pepper flakes

You can certainly add some of your own touches, such as additional spices, a little hot sauce, or fresh herbs, to the marinade.

Tacos

Soft corn tortillas are my soft taco of choice. However, you can also use wheat tacos, wheat and corn tacos, or an alternative of choice.

If you have both gluten and wheat allergies, you could try cassava tortillas, almond flour tortillas, or even large romaine lettuce leaves.

Can I use a different type of mushroom?

If you can't find portobello mushrooms, or if you don't love them, you can definitely replace them in the recipe.

Many other types of mushrooms, ranging from humble sliced button mushrooms to trumpet mushrooms, can work in the recipe.

However, with smaller mushrooms, like shiitakes or sliced cremini mushrooms, cooking time may be shorter. Start checking the mushrooms after 15 minutes of roasting for doneness.

How to make portobello mushroom tacos with roasted sweet potato Step 1: Marinate the mushrooms

First, you'll place your cleaned mushroom caps into a large, flat, storage container with a lid.

Whisk together the marinade ingredients, then pour them over the mushrooms in the container.

The mushroom caps will need to marinate, covered, for at least 8 hours in the fridge. They can marinate for up to 48 hours, if that suits yours schedule best. I usually leave in them in the fridge overnight.

Step 2: Bake the mushrooms and sweet potato

After the mushrooms marinate, you'll bake them in the oven.

Simultaneously, you'll roast your sweet potato cubes.

The vegetables will need about 30-35 minutes of roasting time in total. Halfway through roasting, be sure to flip the mushroom caps over on their sheet and stir the sweet potatoes for even browning.

In the last 5 minutes of roasting, you also have the option to warm your tortillas. Simply wrap them in foil and transfer them to the oven.

Placing them directly on a rack is ok, if you have the space. Alternatively, wait until the vegetables have been removed from the oven, then warm the tortillas as you slice your mushroom caps.

Step 3: Prepare the taco ingredients

Once the mushroom caps are cool enough to handle, cut them into slices for easy piling into your tacos.

Step 4: Assemble your mushroom tacos

I like to pile these tacos with the roasted sweet potatoes and mushrooms, a small handful (per taco) of baby spinach leaves or chopped romaine, and my toppings: vegan feta cheese and quick pickled onion.

Additional topping suggestions

If the vegan cheese and/or pickled onions aren't what you're craving, there are so many other ingredients you could use instead.

Some examples:

• Toasted pepitas
• Fresh, chopped cilantro leaves
• Pickled jalapenos
• Shredded vegan cheese of choice
• Vegan yellow cheese sauce
• Halved grape or cherry tomatoes
• Roasted red bell peppers
• Cilantro cashew lime sauce
• Chimichurri sauce
• Sunflower seed romesco
• Sliced avocado

Accompaniments and serving suggestions

I love to serve the tacos with a fresh green salad or some simply prepared veggies. Some ideas:

• Corn avocado salad
• Tofu feta kale salad
• Protein-packed bean and quinoa salad
• A sliced half avocado
• Steamed or roasted broccoli
• Grilled zucchini spears
• Sliced cucumbers
• Roasted red bell peppers

The Vegan Week

Embrace the joy of eating homemade food every day with the hearty and wholesome recipes in The Vegan Week.

Whether you have three, two, or even just one hour of time to spare, The Vegan Week will show you how to batch cook varied, colorful, and comforting dishes over the weekend.

Buy The Vegan Week Meal prep & storage

Once roasted, the mushrooms and sweet potatoes will keep in an airtight container in the fridge for up to 5 days.

The vegan feta cheese can be stored in the fridge for up to 6 days. The pickled onions will last for a couple weeks.

These tacos are relatively easy to make once at least one of those components has been made in advance. And they're nearly effortless to assemble if past you was kind enough to prepare all of them for future you.

Print Vegan Portobello Mushroom Tacos with Roasted Sweet Potato These vegan portobello mushroom tacos feature juicy marinated and roasted portobello caps, which are sliced and layered into soft tortillas. The tacos also contain tender pieces of roasted sweet potato and flavorful toppings, including pickled onions, greens, and plant-based cheese. You can prepare the components ahead of time for a quick, colorful, nourishing meal. Course Breakfast, Main Course, sideDiet Gluten Free, Low Lactose, Vegan, VegetarianKeyword easy, lunch, mushroom, roasting, savory breakfast, sweet potatoes, tacos, vegan cheese Prep Time 10 minutes minutesCook Time 35 minutes minutesMarinating time for mushrooms: 8 hours hoursTotal Time 8 hours hours 45 minutes minutes Servings 4 servings Author Gena Hamshaw IngredientsPortobello mushrooms

• 4 portobello mushroom caps, stems removed and cleaned (about 12 ounces / 340g)
• 1/2 cup freshly squeezed lime juice (120ml)
• 1/3 cup avocado oil (80ml)
• 2 tablespoons soy sauce or tamari
• 2 tablespoons agave or maple syrup
• 4 cloves garlic, minced
• 1 teaspoon ground cumin
• One pinch crushed red pepper flakes (more if you prefer)

Roasted sweet potatoes

• 4 medium large sweet potatoes, peeled and cubed (about 1 1/2 pounds / 680g after preparation)
• 2 tablespoons avocado oil
• Salt and freshly ground black pepper, to taste

Tacos

• 8 6-inch corn or wheat soft tacos
• 2 cups lightly packed, baby spinach leaves (40g)
• 1 cup vegan feta cheese (substitute 2 ounces / 60g store-bought, crumbled vegan feta or queso fresco)
• 1/2 cup 10-minute quick pickled onions (optional)

Instructions

• To prepare the mushrooms, place the mushroom caps in a large, flat storage container with an airtight lid. Whisk together the remaining ingredients. Pour this marinade over the mushroom caps. Use your hands or tongs to flip the caps and cover each one with marinade on both sides. Cover the storage container and transfer it to the fridge. Allow the caps to marinate overnight, or for at least 8 hours and up to 48 hours.
• Preheat your oven to 400F. Line two baking sheets with parchment or foil (alternatively, use nonstick baking sheets). Place the mushroom caps on one baking sheet. Place the sweet potato cubes on the other prepared baking sheet. Drizzle them with the avocado oil. Use your hands to mix the cubes and oil well, so that all of the cubes are coated. Sprinkle the cubes with salt and freshly ground black pepper. 
• Transfer both baking sheets to the oven. After 20 minutes, flip the mushroom caps over on their sheet and stir the sweet potato cubes on their sheet. Return both to the oven. Roast the mushrooms for 10-15 more minutes (30-35 minutes total roasting time), or until the mushrooms have shrunk in size significantly and are very tender and the sweet potatoes are tender at the centers and crispy and browning at the edges.
• In the last 5 minutes of vegetable roasting time, wrap your tortillas in foil and transfer them to the oven. You can place them directly on a rack next to a baking sheet, if there's room. If not, you can wait until you remove the roasted vegetables from the oven, then transfer them to one of your oven racks. Warm them for 5 minutes. Alternatively, you can toast the tortillas over a burner on very low flame on the stovetop, using tongs and oven mitts to carefully flip them. They'll need about 1-2 minutes on each side. 
• To assemble the tacos, begin by cutting each mushroom cap into strips (about 3/4 inch / 2cm wide). Place a small handful of spinach leaves along the center of each taco. Add about 1/4 cup of roasted potatoes on top of the spinach, followed by half of a sliced, roasted portobello. Finally, top the taco with about 2 tablespoons of vegan feta cheese and a tablespoon of quick pickled onions. Repeat with all of the remaining tacos, 2 tacos per person. Enjoy!

One of the nice things about these mushroom tacos is that you can enjoy them year round, or at least for a significant portion of the year.

Mushrooms and sweet potatoes can each be found in grocery stores year-round or in farmers markets from early or late fall through March.

Cooler weather—which we're just starting to experience where I live—makes it a little tougher for many folks to eat ample veggies. Nutrition clients often tell me that they find vegetable consumption more difficult in the fall and winter.

I hear this, but I often point out that salads and other summery fare aren't the only way to celebrate produce. Wintery soups, stews, pasta dishes, and many other recipe types allow us to showcase vegetables in an intuitive, seasonal way.

Tacos are an especially great vehicle for roasted or sautéed veggies, as this recipe demonstrates. I hope that the sweet potato and mushroom tacos will become a go-to meal for you, as they are for me!

xo

The post Vegan Portobello Mushroom Tacos with Roasted Sweet Potato appeared first on The Full Helping.

Vegan BLT Pasta Salad

This vegan BLT pasta salad is a fun spin on traditional creamy pasta salad. It's also a way to enjoy crispy tempeh bacon, sweet cherry tomatoes, and crunchy romaine lettuce. The dressing for the pasta salad is a homemade vegan mayo, made with cashews, but you can substitute store-bought vegan mayonnaise if you prefer.

This recipe pays homage to two of my favorite things: a BLT sandwich, and a bowl of creamy pasta salad.

These just so happen to be two of my favorite, easy summer lunches. And, since we have only a day left before the fall equinox arrives, it's a good time to be celebrating them in the form of a recipe mashup: creamy vegan BLT pasta salad.

The recipe utilizes a couple of my favorite, homemade vegan basics: baked, crispy tempeh bacon and vegan mayo with cashews.

I also include options to use store-bought versions of these things. The recipe is meant to feel easy breezy—a dish that you can whip up quickly and enjoy on the spot, perhaps with a friend or two.

What is a BLT pasta salad?

A BLT pasta salad is pretty much just what it sounds like: pasta salad that's made with bacon—in this case, vegan bacon—lettuce, and tomatoes.

Like many pasta salad recipes, it features a creamy, tangy dressing.

BLT pasta salad ingredients

If you'd like to use homemade vegan tempeh bacon and mayonnaise in the recipe, then those two components will require some advance preparation.

The rest of the ingredients for the pasta salad are things that you've probably got at home already.

Pasta

I tend to like a small pasta shape for pasta salad: especially lumache, shells, or elbows.

However, a medium pasta shape, such as rotini, penne, or cavatappi, will also work well here.

Tempeh bacon

The "bacon" here is tempeh bacon, which is essentially tempeh that has been sliced thinly, marinated, and baked till crispy.

I love this recipe. I use it in salads, as a topping for vegetables, and especially in my favorite vegan BLT sandwich with homemade mayo (we'll get to the mayo in a moment).

This tempeh bacon is quite easy to make, and it's a really lovely, homemade protein to keep in your fridge or freezer.

However, store-bought tempeh bacon is an option, too. The Lightlife and Tofurky brands both make versions of tempeh "bacon" that can be found in grocery stores.

If you've got a soy allergy, you could use a seitan-based vegan bacon instead. I love the "benevolent bacon" from the SweetEarth brand.

Vegan mayonnaise

Mayonnaise makes a killer pasta salad dressing, and I have a homemade, wholesome vegan mayonnaise recipe that I love.

My vegan mayo with cashews takes less than 10 minutes to make, and it uses only 5 ingredients, minus water.

It's tangy, tasty, and incredibly versatile.

If you're allergic to cashews or running short on time, you can certainly use a store-bought vegan mayonnaise, such as Follow Your Heart's Vegenaise.

Tomatoes

My preference is for halved cherry tomatoes in this BLT pasta salad. But the most important thing is to use tomatoes that are flavorful and fresh!

If you have a nice, big heirloom tomato on the counter at home, that's perfect. If you have grape or cherry tomatoes, then you can use those.

Lettuce

I recommend thinly sliced romaine for this pasta salad. Its crunchiness adds to the overall texture of the dish. In addition, romaine tends to hold up over the course of a few days, which means that any leftover pasta salad will remain fresh.

If you don't have romaine, though, other greens can work here. They could be shredded iceberg, thinly sliced Tuscan kale, chopped Bibb or butter lettuce, or lemony baby arugula.

The dressing

The aforementioned mayo is the base of the dressing for this pasta salad. The other ingredients are simple: onion and garlic powder, salt and pepper, fresh, chopped herbs.

For those herbs, I like to use chives and parsley, but you could mix it up and use dill, basil, or other herbs of choice.

Can the pasta salad be made gluten-free?

Of course!

To make the BLT pasta salad gluten-free, simply use your favorite gluten-free pasta in place of the regular pasta that's called for.

How to make BLT pasta salad

The steps for throwing this recipe together are simple:

Step 1: Boil your pasta

First, you'll bring a salted pot of water to a boil and boil your pasta according to package instructions.

Step 2: Prep mix-ins

While the pasta water is coming to a boil, you can crumble your tempeh bacon and cut the cherry tomatoes in half. You can also wash, dry, and chop your lettuce.

Step 3: Make the dressing

It takes only a minute to whisk together the vegan mayonnaise, seasonings, and a splash of white wine vinegar.

Step 4: Drain and dry the pasta

Once the pasta has reached the right consistency, you can drain it and rinse it under cold, running water.

What about this drying step? Well, I've found that pasta will hold sauces and dressings a little more easily if it's not coated with cooking or rinsing water.

Lately, I like to dry my pasta a little before adding it to pasta salad. This is a simple thing to do: just line a baking sheet with a tea towel, transfer the rinsed and drained pasta to it, and use another tea towel to pat it dry gently.

After that, you can transfer the cooked pasta to a large mixing bowl.

Step 5: Mix the pasta salad

At this point, you need only mix together the cooked pasta, prepared dressing, tomatoes, lettuce, and tempeh bacon.

Your finished pasta dish should be creamy, but not overdressed. I recommend adding the dressing a few tablespoons at a time; you'll almost definitely use all of it, but this way you can be sure not to use more than you want.

After dressing the pasta salad, be sure to try it and adjust the seasonings to taste.

Meal prep & storage

You can enjoy the BLT pasta salad right away once you prepare it. You can also store it for up to 3 days in an airtight container in the fridge.

The Vegan Week

Embrace the joy of eating homemade food every day with the hearty and wholesome recipes in The Vegan Week.

Whether you have three, two, or even just one hour of time to spare, The Vegan Week will show you how to batch cook varied, colorful, and comforting dishes over the weekend.

Buy The Vegan Week

Other options for meal prep:

• Baked tempeh bacon strips will keep in an airtight storage container in the fridge for up to 5 days, so they can be made a couple days in advance of the pasta salad. Tempeh bacon can also be frozen for up to 6 weeks.
• You can prepare the vegan cashew mayonnaise in advance and store it in the fridge for a couple days before making the dressing. You can also freeze the mayonnaise for up to 6 weeks.
• You can boil, drain, rinse, and dry the pasta ahead of time, then store it for up to two nights in an airtight container in the fridge. I batch cook pasta all the time—it can be done!

More vegan pasta salad recipes

Pasta salad is one of the meal prep lunches that I make most often, and I've accumulated a list of favorites over the years.

Here are my top picks:

• Curried tahini pasta salad
• Lemon orzo pasta salad
• The best creamy vegan pasta salad (with an avocado-based dressing!)
• Tahini pesto pasta salad
• Chickpea pesto pasta salad
• Balsamic roasted vegetable pasta (can be served warm or cold)
• Carrot chickpea couscous salad

And here's a smoky, savory, tangy, fresh pasta salad to savor while tomato season hangs on.

Print Vegan BLT Pasta Salad This vegan BLT pasta salad is a fun spin on traditional creamy pasta salad. It's also a way to enjoy crispy tempeh bacon, sweet cherry tomatoes, and crunchy romaine lettuce. The dressing for the pasta salad is a homemade vegan mayo, made with cashews, but you can substitute store-bought vegan mayonnaise if you prefer. Course Main Course, Side DishCuisine AmericanDiet Gluten Free, Low Lactose, Vegan, VegetarianKeyword cashews, lunch, meal prep, pasta, pasta salad, protein, tempeh, vegan basics Prep Time 10 minutes minutesCook Time 20 minutes minutesTotal Time 30 minutes minutes Servings 4 servings Author Gena Hamshaw Ingredients

• 12 ounces short or medium pasta of choice (340g)
• 1 batch crispy, baked tempeh bacon (crumbled; substitute 8 ounces / 225g store-bought vegan bacon of choice)
• 1 1/2 cups halved cherry or grape tomatoes (240g)
• 2 cups packed, shredded or thinly sliced romaine lettuce (60g)
• 1 cup vegan mayonnaise (240ml; substitute store-bought for homemade if you prefer)
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon white wine vinegar
• 1/4 cup snipped chives
• 2 tablespoons fresh, chopped parsley leaves (substitute 1 tablespoon dried parsley)
• 1/2 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon fine salt (more as needed)
• 1/8 teaspoon freshly ground black pepper

Instructions

• Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions.
• While the pasta cooks, make the dressing. Whisk together the mayonnaise, lemon juice, white wine vinegar, chives, parsley, onion and garlic powder, salt, and pepper.
• Drain the pasta, then rinse it under cold water and drain again. Line a baking sheet with tea towels and distribute the pasta over the towels. Pat the pasta dry, then transfer it to a large mixing bowl. Add the bacon, tomatoes, and romaine.
• Pour the dressing over the BLT pasta salad ingredients. Toss everything well to combine. Taste and adjust the salt, pepper, and vinegar to your liking. Serve or store the pasta salad.

I really like that this pasta salad can be made with store-bought ingredients in a pinch. Thank goodness for easy, convenient vegan products that come to the rescue in busy times.

With that said, it's also so fun to make vegan basics and then put them to use in other recipes. Tempeh bacon is something that I make all the time, and this is one of the best uses that I've found for it to date.

I hope you'll like the pasta salad, too. And I'm wishing you a great weekend.

xo

The post Vegan BLT Pasta Salad appeared first on The Full Helping.

Vegan Pesto with Basil and Cashews

This vegan pesto is a dairy-free spin on a summertime treat: fresh, flavorful, herbaceous pesto sauce. I like a thick, creamy pesto with bright green color. To achieve that, I use cashews for texture, and I like to blanch my basil leaves to keep the pesto vibrantly green. The recipe includes instructions with or without blanching.

I've always considered September to be the last month of summer.

Where I live, warm weather tends to persist through the month. Some September days can compete with August in their heat and humidity (last week was an example of this).

From a food standpoint, all of the summer produce that I love most is still abundant in farmers markets.

There are still crates upon crates of bright red tomatoes, shiny purple black eggplants, bright orange peaches, and sunny sweet corn. I can still find blueberries, if I poke around.

In my mind, then, September is still a month for plum galette, stewed eggplant tomato lentils, vegan BLT sandwiches, peach blackberry skillet cake, and eating al fresco.

It's also a month for pesto. Lots and lots of vegan pesto.

What makes pesto vegan?

First and foremost, you may be wondering what makes a pesto vegan. To the naked eye, pesto looks plant-based already.

The answer is that traditional pesto recipes call for Parmesan or romano cheese. The cheese adds umami, as well as salty flavor, to the sauce.

In order to make pesto vegan, it's necessary to substitute the parmesan for something plant-based that imparts a cheesy flavor.

Nutritional yeast to the rescue.

Nutritional yeast, which is sometimes fondly referred to as "nooch," is an inactive form of yeast that's rich in minerals and B-vitamins.

Nutritional yeast is a common ingredient in vegan recipes because it has a naturally cheesy flavor. This makes it ideal for vegan cheeses, like my go-to cashew cheese, cheese sauces, and vegan parmesan cheese.

Vegan pesto ingredients

Aside from the substitution, the ingredients in vegan pesto are similar to those in regular pesto:

• Basil
• Lemon juice
• Salt
• Olive oil

There's one more twist in my go-to pesto recipe: cashews.

Traditionally, pesto features pine nuts for texture. I like pesto with pine nuts, and I've made it that way plenty of times. But honestly, I prefer to use unroasted cashews.

A creamier pesto

I've long relied on cashews for creamy texture in my recipes. They're the main ingredient in the all-purpose cashew cream that adds a rich texture to many of my soups and pasta dishes.

Pesto isn't a cream sauce, of course. But my personal preference is for pesto that's thick and a little creamy, rather than loose and oily.

I think that cashews help to achieve this texture more than do pine nuts or walnuts.

There's a practical element in choosing cashews, too: cashew nuts aren't inexpensive, but they're usually cheaper than pine nuts.

If you have a cashew allergy, you simply adore pine nuts, or you're a stickler for tradition, then it's no problem to use pine nuts in my pesto—I give that option in the instructions.

But if you've already got some cashews at home for other dressings or homemade vegan cheese, then you may want to give them a try in pesto as well.

A greener pesto, too

Have you heard of blanched pesto before?

I hadn't, until I came across a few recipes (here, here, and here) that made me curious about it.

What is blanched basil pesto?

Blanched basil pesto is just what it sounds like: pesto that's made with basil that is blanched—or flash cooked in boiling water—before blending.

Why blanch basil leaves before making pesto?

The purpose of blanching the basil is to create a more vibrantly green pesto.

Pesto that's made with blanched basil will not only be brighter from the start, but it will also remain bright.

As any pesto lover knows, oxidation—exposure of ingredients to air—will often change the color of pesto as it's stored. It can become darker and more mossy looking, or it may even appear brown. This doesn't change the flavor of the pesto, but it can be a bummer for the eyes.

There's a textural advantage to blanching as well. Pesto made with blanched basil emulsifies a little more easily, and therefore becomes a bit creamier, than un-blanched pesto.

When I first read about blanching the basil for pesto, I thought to myself that it's the sort of step that a chef might want to take, but it's too impractical for a home cook.

The more I thought about it, though, the more I realized how much I dislike it when my pesto gets muddy colored.

Since I live alone, I end up with leftovers more often than not. There's an ick factor for me when my food becomes discolored, even if I know it's not harmful or a threat to flavor.

There are ways of storing pesto that help to prevent browning. But wouldn't it be nice to keep that bright green color alive more easily?

My curiosity about that question was enough to make me try blanching my basil leaves. When I did, I learned two things:

1. Blanching basil leaves is not actually as annoying as it sounds, and
2. It really does produce a brighter, greener pesto

In spite of my initial skepticism, I'm now making pesto with blanched basil as a matter of course.

I love having the pesto in my fridge for 3-4 days and continuing to see that vivid green color. And, while the difference is subtle, I like the texture or blanched basil pesto better, too.

Does blanching basil change the taste of pesto?

I've read that blanching basil for pesto can take away somewhat from the fresh, zippy, lemony notes of the herb.

I don't personally notice this effect, but it makes sense that flash-cooking the greens might soften their flavor.

TL;DR: blanching basil leaves will help to create pesto that is and stays greener in color than regular pesto. The flavor might be a little softer than un-blanched pesto.

Whether the brightness in color is enough to justify a blanching step is totally up to you. Below, I'll share the process for making pesto with or without this step.

How to make vegan pesto (blanched or un-blanched!)

Making a vegan pesto at home is simple. Here are the steps.

Step 1: assemble your ingredients

Here's what you'll need to make this vegan pesto recipe:

• Basil leaves
• Unroasted cashews (or unroasted pine nuts or walnuts)
• Olive oil
• Garlic
• Salt
• Nutritional yeast
• Freshly squeezed lemon juice
• Freshly ground black pepper

While I'm sharing a basil pesto recipe here, it's worth saying that other greens can make wonderful pesto.

One of my favorite summer dishes, butternut zucchini pesto pasta, utilizes arugula in the pesto. You can also make pesto sauce with parsley, cilantro, or kale.

Pesto rosso, which has a different flavor profile but similar texture, is made with sun-dried tomatoes. I have vegan sun-dried tomato pesto and pasta recipe of my own, and it's a wintertime favorite of mine.

Step 2 (optional): blanch your pesto leaves

If you'd like to try blanching the basil, here's how you do it. If you're not interested in this step, skip forward to step 3!

Bring a medium pot of water to a boil. While the water is heating up, prepare an ice bath—equal parts ice and water—in a medium sized bowl.

Add the basil to the hot water. Blanch for 15 seconds, then use a slotted spoon to transfer the basil to the ice bath. By the time you transfer all of it, most of the basil will have blanched for about 30 seconds.

After you transfer the basil leaves to the ice bath, allow them to sit for 3-5 minutes. The idea here is to cool the basil down very quickly, halting cooking completely.

Use the slotted spoon to transfer the basil leaves to some tea towels or paper towels. Give them a really good squeeze—enough to wring all of the moisture from them.

At this point, the basil leaves are ready to become part of your vegan pesto.

Step 3: Process

Begin by adding the cashews, garlic and salt to a food processor fitted with the S blade. Add your blanched or raw basil leaves (raw leaves are pictured below) to the processor.

Pulse these ingredients until they're coarsely ground.

Step 4: Emulsify

Next, you'll add the olive oil to your pesto. The goal is to add it in a thin stream, while the processor is running: this emulsifies the pesto, creating a rich and integrated texture.

You can either add the oil by hand in a thin stream, or—depending on your food processor—you can place the plunger into the food processor spout.

This plunger has a tiny hole in it. The purpose of that hole is to allow liquids (usually oil) to drip into the processor in a thin, steady stream. That's the effect that you want.

Once the oil has been added to the food processor, you'll have pesto with a creamy and thick texture.

At this point, you should add your nutritional yeast, freshly squeezed lemon juice, and freshly ground black pepper to taste to the pesto.

If you love heat, you can use crushed red pepper flakes instead of black pepper for a spicy pesto.

Step 5: Store

Store the pesto in an airtight container in the fridge for up to 5 days.

The Vegan Week

Embrace the joy of eating homemade food every day with the hearty and wholesome recipes in The Vegan Week.

Whether you have three, two, or even just one hour of time to spare, The Vegan Week will show you how to batch cook varied, colorful, and comforting dishes over the weekend.

Buy The Vegan Week Can pesto be frozen?

Pesto can absolutely be frozen.

If you'd like to do this in small amounts, you can actually use an ice cube tray for pre-portioning.

Instead, I like to use 4-ounce mason jars, which I use for many other things: leftovers, freezing tahini dressing, portioning my beloved silken tofu chocolate pudding, and so on.

Stored this way, pesto can stay in the freezer for up to 6 weeks.

What recipes should I make with my vegan pesto?

Once you prepare your pesto, there will be so many pasta dishes you can use it in.

Pesto is also a great, all-purpose summer condiment. I love spreading it onto any sandwich, especially if thick slices of ripe tomato are involved.

If you'd like more specific ideas, here are a few of my favorites:

• Butternut zucchini pesto pasta (you can use it to replace the arugula pesto)
• Pesto farro baby kale salad
• Pesto white bean bowls
• Chickpea pesto pasta salad

And here's the recipe.

Print Vegan Pesto with Basil and Cashews This vegan pesto is a dairy-free spin on a summertime treat: fresh, flavorful, herbaceous pesto sauce. I like a thick, creamy pesto with bright green color. To achieve that, I use cashews for texture, and I like to blanch my basil leaves to keep the pesto vibrantly green. The recipe includes instructions with or without blanching. Course condiment, dip, dressing, sauceCuisine ItalianDiet Gluten Free, Low Lactose, Vegan, VegetarianKeyword basil, cashews, dip, sauce, spread, summer Prep Time 15 minutes minutesCook Time 10 minutes minutesTotal Time 25 minutes minutes Servings 1 cup Author Gena Hamshaw Equipment

• food processor

Ingredients

• 2 cups tightly packed basil leaves (45 g)
• 1/2 cup unroasted cashews (70 g)
• 2 cloves garlic, roughly chopped
• 1/2 teaspoon fine salt (more to taste)
• 6 tablespoons olive oil (90ml, plus additional oil as needed)
• 3 tablespoons nutritional yeast
• 1 tablespoon freshly squeezed lemon juice
• Freshly ground black pepper to taste

InstructionsInstructions for blanching basil (optional)

• Bring a medium pot of water to a boil over high heat. While the water is heating up, prepare an ice bath in a medium sized bowl. 
• Add the basil to the hot water. Blanch for 15 seconds, then use a slotted spoon to transfer the basil to the ice bath. By the time you transfer all of it, most of the basil will have blanched for about 30 seconds. 
• Allow the basil to remain in the ice bath for 3-5 minutes. Place a few tea towels or paper towels onto your work surface and use the slotted spoon to transfer the basil over to the towels. Use the towels to press the basil firmly, so that you remove all of the excess ice water. 

Process the pesto

• Add the cashews, garlic and salt to a food processor fitted with the S blade. Add the blanched or raw basil leaves to the processor. Pulse the ingredients until they're coarsely ground.
• Run the food processor. Add your olive oil to the processor in a thin stream — using the plunger attachment, with its small bottom opening, makes this easy if your machine has one — so that the oil is incorporated into the pesto slowly and steadily. Stop the processor and scrape down the sides, then process for another few moments.
• Add the nutritional yeast, a few turns of freshly ground black pepper, and lemon juice to the pesto. Process the pesto for one more minute; it will be on the thicker side. 
• Taste the pesto and adjust the lemon juice, salt, and pepper to taste. If the pesto is too thick for your liking, add a tablespoon or two of additional olive oil and pulse to combine. 

Store the pesto

• Store the pesto in an airtight container in the fridge for up to 5 days. The pesto can be frozen for up to 6 weeks.

Writing this post—which felt good, by the way—has most definitely made me hungry for pasta! I expect that's what'll be for supper tonight.

Maybe you'll be inspired along similar lines. I hope you enjoy this pesto recipe as much as I do.

xo

The post Vegan Pesto with Basil and Cashews appeared first on The Full Helping.

Easy Baked Chickpea Frittata

This easy, baked chickpea frittata is the perfect make-ahead savory breakfast or snack! Baking the frittata gives it a light texture and makes the preparation a hands-off process. Serve slices with your favorite fresh fruit, roasted sweet potatoes, or whatever you like.

Months ago, when I was in Amsterdam, I visited a cozy vegan coffee and pastry shop called Koffee Ende Koeck.

One of the menu items there was a chickpea frittata.

Chickpea frittatas aren't new to me. I've made a few versions at home, and I've also made many different attempts at socca.

This frittata was different. It had a lighter and more plump texture than I was used to, a firm, baked top, and a wonderfully salty, savory flavor.

At the cafe, they served wedges of the frittata by the slice, so that one could take it away as a snack. I ended up doing this, for my flight home.

They also served the frittata in a breakfast sandwich.

I ended up liking the frittata so much that I asked the cafe owner if she'd share the recipe with me. Luckily for me, she was kind enough to do this, and so I now have the pleasure of sharing it with you.

What is a chickpea frittata?

A chickpea frittata, at least in this case, is made with a batter of chickpea flour and water.

This batter is poured into a round baking dish, then transferred to the oven. The dish could be a skillet or frying pan, which are the typical for egg frittatas, or it could be a round cake pan, which is what I like to use.

During baking, the chickpea flour mixture will puff up and set. In the end, you ought to have a firm, spongy mixture that has a savory, salty flavor.

The texture of this chickpea frittata isn't precisely reminiscent of egg. For that, I've had better luck using tofu (there's a tofu and potato frittata in The Vegan Week that I'm crazy about).

The Vegan Week

Embrace the joy of eating homemade food every day with the hearty and wholesome recipes in The Vegan Week.

Whether you have three, two, or even just one hour of time to spare, The Vegan Week will show you how to batch cook varied, colorful, and comforting dishes over the weekend.

Buy The Vegan Week

Yet this frittata has certain qualities that I think make it comparable to a transitional, egg-based frittata.

First and foremost, it has a slightly eggy flavor and plenty of savoriness.

Moreover, it's versatile in the same way that a frittata can be.

You can slice it and enjoy it in the morning with toast and fruit. You can put it into a sandwich. You can have a wedge when you're in the mood for a savory snack.

A slice of the frittata can also be added to a salad or bowl as a protein component.

Vegan chickpea frittata ingredients

The ingredients for this chickpea frittata were passed to me by Ruby, who's the co-owner of Koffie Ende Koeck.

There are other ways to make chickpea frittatas, of course, other combinations of ingredients and methods.

But I asked Ruby for her formula specifically because I was so impressed with her recipe; of the chickpea frittatas that I've tried, it was my favorite.

Here are the ingredients that she uses. I've modified her recipe to fit home kitchens and my own preferences, but the backbone of the recipe is hers.

You'll notice that this recipe calls for a few ingredients, like rice flour and xanthan gum, that don't appear in most of my baked goods.

This is intentional, to honor and endorse Ruby's recipe. Her recipe is gluten-free by design, so this one also has that to offer to my wheat and gluten-free readers.

However, I give some ideas for simple substitutions and swaps below if you see ingredients that are tough for you to source.

Chickpea flour

The chickpea frittata isn't made with whole chickpeas, but rather, with chickpea flour.

If chickpea flour is a new ingredient for you, then it's worth checking out. You can use it in this frittata, of course, but once you have a bag of it at home, you'll be able to find other uses.

I use chickpea flour in socca, which is a flatbread that's similar to this recipe, but more thin and crispy.

I've also used chickpea flour in baked goods that are gluten-free. For example, you can try putting it into the topping of a crisp or crumble.

Rice flour

If you regularly make gluten-free baked goods, then you may well have rice flour at home already.

Rice flour can be used in gluten-free muffins, cookies, and cakes. It can also be used to make pancakes and crepes.

Rice flour helps to bind the frittata and adds a fine, light texture. You can use either white rice flour or superfine brown rice flour in the recipe.

If you don't have rice flour at home, you can try unbleached, all-purpose flour, potato starch, or cake flour instead.

Kala namak

Kala namak, also sold as black salt, has a high sulfur content.

This high sulfur content means that the salt can add eggy flavor to egg-like vegan dishes. I add a big pinch of kala namak to my tofu scramble recipes all the time, and I also use it to season this frittata.

Kala namak can often be found in natural grocers, such as Whole Foods. You can also purchase it from online spice retailers or on Amazon. If you don't have Kala namak, then you can add a pinch of fine sea salt instead.

Baking powder + vinegar

The mixture of a chemical leavening agent (baking powder) and vinegar helps to make the frittata rise and achieve a fluffy texture.

Xanthan gum

Xanthan gum is a thickener that can help to bind gluten-free baked goods. It's also useful to thicken dressings and sauces.

Xanthan gum tends to be expensive, but a little goes a very long way. Once you have some at home, xanthan gum has a long shelf life (up to three years!).

It's possible to make this recipe without the xanthan gum; you'll see that I've noted it as being optional. The main difference that you'll notice if you omit it is that the frittata may be a little more crumbly.

Avocado oil

Avocado oil helps to prevent the frittata from becoming dry. It's my vegetable oil of choice for cooking at higher temperatures.

However, you can replace the avocado oil with olive, grape seed, safflower seed, or canola oil, if you like.

How to make a baked chickpea frittata

Many of my experiments with vegan frittatas have been…messy. This particular recipe is easy! Here are the steps.

Step 1: Whisk together the dry ingredients

Begin by whisking your dry ingredients together in a large mixing bowl. Be sure to incorporate them fully.

Step 2: Add the wet ingredients

For many of my baking recipes, I whisk wet ingredients separately from dry, then combine the two. For this recipe, though, it's fine to add your wet ingredients (water, avocado oil, and vinegar) directly to the dry ones.

After that, whisk everything together till smooth. A few small lumps in the batter are OK.

Step 3: Bake

You'll bake the chickpea frittata in a parchment-lined or nonstick, round baking pan for pan for 18-22 minutes, or until the top of the frittata is firm and the sides are just turning golden.

I use an 8-inch / 20cm baking pan, but a 9-inch / 23cm will work as well.

Step 4: Cut into wedges and enjoy

Give the frittata about 20 minutes of cooling time before you invert it to remove it from the pan, then slice it into wedges.

The frittata can make as few as four and as many as 8 wedges. You can decide whether you'd like a couple smaller wedges or some larger ones.

You can also decide how many servings this is, for you—a lot of that can depend on what you serve the frittata with.

Accompaniments and serving ideas

Speaking of that, there are so many excellent ways to serve this tasty breakfast or snack!

Here are some of my favorite accompaniments:

• A simple green salad
• Sweet potato red pepper soup
• Roasted sweet potato cubes
• Tofu feta kale salad
• Fresh fruit
• Toast with vegan butter
• Chickpea Greek salad
• Tempeh ratatouille
• Stewed eggplant tomato lentils

If you're a fan of savory vegan breakfasts in general, I've got you covered.

And if you're looking for more meal prep vegan breakfast ideas, this post may be helpful.

Storage and reheating

Store the frittata in an airtight container in the fridge for up to 5 days.

To be honest, I really like the wedges cold! But if you'd like to reheat, you can place them on a baking sheet and warm them in a 350°F oven for 10 minutes, or until hot, before enjoying.

You can also air fry them at 350°F for 7-10 minutes (check after 7 minutes to assure they're not drying out) in an air fryer.

Print Easy Baked Chickpea Frittata This easy, baked chickpea frittata is the perfect make-ahead savory breakfast or snack! Baking the frittata gives it a light texture and makes cooking it a hands-off process. Serve slices with your favorite fresh fruit, roasted sweet potatoes, or whatever you like. Course Breakfast, SnackCuisine MediterraneanDiet Low Lactose, Vegan, VegetarianKeyword breakfast, chickpea flour, savory breakfast, snacks Prep Time 10 minutes minutesCook Time 22 minutes minutesTotal Time 32 minutes minutes Servings 4 servings Author Gena Hamshaw Ingredients

• 3/4 cup chickpea flour (90g)
• 2 tablespoons white rice or ultrafine brown rice flour (20g)
• 1/8 teaspoon xanthan gum (optional)
• 1 teaspoon Kala namak (substitute sea salt)
• 2 teaspoons baking powder
• 7/8 cup water (210ml)
• 1 1/2 tablespoons avocado oil
• 1 teaspoon apple cider vinegar or freshly squeezed lemon juice

Instructions

• Preheat the oven to 425°F. Line the bottom of an 8-inch/20cm round cake pan with parchment paper or brush it lightly with avocado oil. (If you have a nonstick cake pan, the parchment and oil are helpful but not necessary.)
• In a large mixing bowl, combine the chickpea flour with the rice flour, xanthan gum, kala namak, and baking powder. Whisk these dry ingredients together. Add the water, oil, and vinegar. Continue whisking until the batter is smooth; it will be quite loose and pourable. 
• Pour the batter into the prepared cake pan. Bake for 18-22 minutes, or until the top of the frittata is firm and the sides are just turning golden. Cut into wedges and enjoy.

NotesOptional: directly before baking, you can decorate the top of the frittata with strips of sun-dried tomato, roasted mushrooms, or thinly sliced potato.

It's been great to have a chickpea flour recipe that doesn't end up becoming either sticky or gluey—pitfalls that I've faced in the past.

I hope you'll agree, and that you'll find this frittata to be as useful and versatile as I do!

xo

The post Easy Baked Chickpea Frittata appeared first on The Full Helping.

Vegan Blueberry Crumb Muffins

These vegan blueberry crumb muffins have a fluffy, moist interior, pockets of juicy berries in the center, and a delicious streusel topping. Meal prep them for snacks or enjoy them with your favorite accompaniments for breakfast!

Last summer, only weeks after I moved apartments, one of my yoga teachers offered a special rooftop class.

What a rooftop it was! It was perched high in the sky, at the top of a tall hotel in downtown Manhattan, and with a pool, to boot.

Practicing yoga up there with breeze all around me, sun on my cheeks, and the sight of the whole city below me, is one of my favorite memories of summer 2022.

Because this was a small and a special class, I thought it would be nice to share some treats with with my fellow yogis after our asana practice. These lovely vegan blueberry crumb muffins are what I brought.

That was a whole twelve months ago. I've thought about the texture of these muffins, with their juicy blueberry center and buttery crumb topping, ever since.

Today, finally, I'm sharing them.

What are crumb muffins?

Crumb muffins are simply muffins that have a crumb, or a streusel, topping.

Streusel topping is made from flour, sugar, and butter. In the case of these vegan crumb muffins, that butter is vegan butter.

Streusel topping can include nuts or spices. I've added chopped pecans and walnuts to streusel, though I tend to prefer a plain version. I nearly always add a pinch of cinnamon to mine.

Why add streusel? For flavor, first and foremost. Streusel topping adds a lovely, buttery, sweet flavor to the top of muffins.

Of equal importance is the texture that streusel topping adds to muffins or other baked goods, such as the strawberry rhubarb bars that you see below.

Streusel got a bit of crunch, thanks to sugar and flour baking into gently caramel iced perfection.

Can crumb topping be added to any muffin?

Crumb topping can certainly work on many types of muffins.

I've added it to apple bran muffins, strawberry muffins, banana walnut muffins, banana chocolate chip muffins, gingerbread spice muffins, and pumpkin cranberry walnut muffins—and these are only some examples.

Crumb topping is also a great addition to homemade bars, buckles, pies, and tarts.

Blueberry crumb muffin ingredients

I tend to think that less is more when it comes to muffins. Simple and class combinations are the ones that I enjoy most.

Here are the principal ingredients that make these blueberry crumb muffins come to life.

Flour

For my baking projects, unbleached, all-purpose flour is my go-to.

If you'd like to substitute a flour that is whole grain, I'd recommend either white whole wheat or whole wheat pastry flour.

These muffins can also be made gluten-free. I recommend a gluten-free, all-purpose flour blend. My favorite is the Measure for Measure flour from King Arthur.

Butter

Butter does some heavy lifting in this recipe!

First, butter is key to the crumbly streusel topping on the muffins.

I also use melted butter as the fat source in the recipe. While I often bake with avocado (typically avocado oil) as a fat source, melted butter contributes more flavor.

You can use your favorite vegan butter to make the muffins. For baking, I typically use Earth Balance sticks, but there's an an array of options available today.

Sugar

Cane sugar provides sweetness to the muffins themselves.

Brown sugar sweetens the topping, and it helps to provide that lovely, caramelized crunch on top.

I'm often asked if the amount of sugar in a baking recipe can be reduced. The answer is that you can certainly try, if this suits your preferences.

However, sugar adds both sweetness and moisture to baked goods. Be aware that, if you modify the amount of sugar called for in any recipe, the texture of the finished product might change.

Blueberries

Blueberries give these muffins their beautiful pockets of color and moisture.

Blueberries often happen to be exceptionally nutrient-dense, with phytonutrients that are associated with cognitive health and anti-inflammatory effects. They bring that good nutrition to the recipe, too.

I think that the blueberry crumb muffins are most enjoyable when they're prepared with fresh berries. Berry season doesn't last forever, and it's nice to celebrate it while it's here.

However, you can make the muffins with frozen berries in the wintertime, too.

I keep a bag of frozen blueberries at home year-round, so that I can make my orange juice simmered berries. It's quite easy to use some of those frozen 'bloobs to make these muffins.

Vegan buttermilk

You may have noticed that a lot of muffin recipes call for buttermilk, rather than regular milk.

Why?

Because buttermilk contributes to leavening in quick breads, such as muffins, cakes, scones, and banana bread.

Quick breads use baking powder and baking soda, which are chemical leavening agents, to create rise and light texture.

Baking soda in particular becomes effective in the presence of an acid. In other words, acidic, sour buttermilk will make baking soda work more effectively, leading to lighter and more tender muffins.

Of course, traditional buttermilk isn't vegan. Instead, I use homemade vegan buttermilk, which is a simple mixture of non-dairy milk and freshly squeezed lemon juice or vinegar.

That's what you'll see in this recipe.

How to make vegan blueberry crumb muffins

These muffins are easy to prepare. Here are the steps.

Step 1: make your crumb topping

You won't need a food processor or any special equipment to make the crumb topping here. You can simply use your fingers, a fork, or a pastry cutter to cut flour and sugar into cold butter.

I recommend preparing the crumb topping initially, then leaving it in the freezer as you finish making the blueberry crumb muffins.

An ideal texture for crumb topping is to have butter in pieces that are about the size of peas. You want a mixture that has big, distinct crumbs, rather than something with the texture of sand.

Step 2: mix dry ingredients

Next, you'll mix flour, salt, baking powder, and baking soda in a large mixing bowl.

Step 3: mix wet ingredients

In another, smaller mixing bowl, whisk together the melted butter, buttermilk, sugar, and vanilla.

Step 4: add wet ingredients to dry and mix

Next, you'll mix the wet ingredients into the dry ingredients and combine them.

When you mix this batter, you're aiming for something that's fully incorporated, but not necessarily silky smooth.

In other words, you don't want to see streaks of unmixed flour in the batter. However, a few small clumps of flour are OK.

Step 5: fold in the blueberries

Next, you'll gently fold your blueberries into the muffin batter. I do this with a spatula, trying not to burst or mush any of the berries as I work.

Step 6: fill your muffin tin

A great tip for all muffin-baking is to not overfill muffin liners. When muffin liners are overly full, the muffins actually tend not to rise very well. You won't achieve a nice, domed shape.

Instead, aim to fill the liners about halfway, or two thirds of the way, full.

Step 7: add the crumb topping

Distributing crumb topping over muffins doesn't have to be neat or pretty. I usually do this by hand, dropping about two heaping tablespoons of the topping over each muffin.

Step 8: bake

Finally, it'll be time to bake your muffins. I recommend about 25 minutes at 350°F, or until the tops of the muffins are puffy and set and the crumble topping is turning golden.

If you have to choose between baking the muffins a minute longer than is necessary and a minute under, I recommend going a minute over.

In other words, err on the side of more oven time, if you're unsure. Undercooked muffins will be gooey in the center, which is a bummer.

Meal prep & storage

These muffins can be stored in an airtight container in the fridge for up to three days.

If you need to store them for longer than three days, then I recommend freezing the muffins. Blueberry crumb muffins can be frozen for up to 6 weeks.

I love making the muffins part of my meal prep routine in the summer months. They're a fantastic snack, and you can also combine them with plant-based yogurt, fruit, and other accompaniments for a tasty breakfast.

Can I use other berries or fruits?

Yes, you absolutely can!

These muffins can be prepared with one of the following in place of blueberries:

• Chopped strawberries
• Raspberries
• Chopped, peeled peaches
• Blackberries
• Quartered cherries
• Chopped, peeled apples or pears

More recipes for blueberry season

It's peak blueberry season where I am, and I'm excited to soak up every moment. If you love blueberry recipes as much as I do, here are some other ideas:

• Blueberry ginger ice cream (banana-based and super easy to make!)
• Blueberry corn muffins
• Vegan blueberry buckle
• Blueberry banana oat bake
• Whole wheat blueberry pancakes

And here's a sweet, tender new muffin to savor.

Print Vegan Blueberry Crumb Muffins These vegan blueberry crumb muffins have a fluffy, moist interior, pockets of juicy berries in the center, and a delicious streusel topping. Meal prep them for snacks or enjoy them with your favorite accompaniments for breakfast! Course Breakfast, SnackCuisine AmericanDiet Gluten Free, Low Lactose, Vegan, VegetarianKeyword baking, blueberries, breakfast, meal prep, muffins, snacks Prep Time 15 minutes minutesCook Time 25 minutes minutesTotal Time 40 minutes minutes Servings 12 servings Author Gena Hamshaw Equipment

• muffin pan

IngredientsCrumb topping

• 6 tablespoons unbleached, all-purpose flour (45g)
• 1/3 cup lightly packed brown sugar (65g)
• 3/4 teaspoon ground cinnamon
• 1/8 teaspoon salt
• 2 tablespoons melted vegan butter

Muffins

• 2 cups unbleached, all-purpose flour (255g)
• 1/4 teaspoon salt
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 cup vegan buttermilk (1 cup non-dairy milk + 1 tablespoon lemon juice, allowed to sit and mingle for 5 minutes or longer; 240mL)
• 6 tablespoons vegan butter, melted (85g)
• 2/3 cup cane sugar (130g)
• 1 teaspoon vanilla extract
• 1 1/4 cups fresh blueberries (175g)

InstructionsPreheat the oven

• Preheat your oven to 350°F / 175°C. Oil or line a muffin baking pan with liners.

Prepare the crumb topping

• To prepare the crumb topping, stir together the flour, brown sugar, cinnamon, and salt. Add the melted butter. Use two forks to gently mix the butter into the flour mixture, forming pea sized crumbs and some smaller crumbs. Your aim is for there to be no remaining dry flour and for the mixture to be mostly pea-sized crumbs, mixed with some smaller and a few larger crumbs. Pop the crumble topping into the fridge while you prepare the cake batter.

Prepare the muffin batter

• In a large mixing bowl, whisk together the flour, salt, baking soda, and baking powder.In another, medium mixing bowl, whisk together the buttermilk, melted butter, cane sugar, and vanilla extract.
• Make a well in the center of the dry ingredients. Pour in the wet mixture. Use a spatula to fold the ingredients together, until you have a batter and no visible streaks of flours remain in the bowl. It's OK if the batter has small lumps—don't over-mix! Gently fold the blueberries into the batter with a spatula.

Bake

• Use a muffin scoop or 1/2 cup measure to fill the muffin pan (each muffin container should be about 2/3 or 3/4 of the way full). Evenly distribute the crumb topping over the muffins. 
• Bake for 25 minutes, or until the tops of the muffins are puffy and set and the crumble topping is turning golden. Remove the muffins from the oven and allow them to cool for 10-15 minutes. As soon as the muffins are cool enough to handle, remove them from the pan and transfer them to a cooling rack. Cool for 10-15 more minutes before enjoying.

Publishing a blueberry muffin recipe may be a very insignificant act, in the grand scheme of things.

But, since I've been struggling to keep on top of everything lately, sharing this sweet treat does feel like…something.

And something is better than nothing.

More thoughts on that this coming weekend, when I hope to actually publish a weekend reading post (I missed that on Sunday).

For today, I hope you'll find some joy in these summery baked goods. Enjoy!

xo

The post Vegan Blueberry Crumb Muffins appeared first on The Full Helping.

Quick Pickled Cucumber Slices

These quick pickled cucumber slices will add crunch and flavor to your favorite plant-based sandwiches, salads, bowls, sushi rolls, and more! They're easy to prepare and keep for two full weeks in the fridge.

Yes, I'm all about pickled vegetables this spring!

Quick pickled vegetables are simple things. Yet for all of their simplicity, they truly add so much to recipes.

That's the reason I've been putting my recipe sharing focus on them lately, with quick pickled onions, quick pickled carrot ribbons, and today, quick pickled cucumber slices.

Quick pickled cucumber slices versus traditional pickles

While not everyone makes or eats quick pickled carrots or onions regularly, most of us have had pickled cucumbers before.

In fact, when we say or hear the word "pickle," what we're often referring to is a spear of pickled cucumber.

There are many varieties of cucumber pickles: dill pickles, Kosher pickles, sweet pickles, cornichons, and bread and butter pickles, among others.

I like all of the above pickles. But the quick pickled cucumber slices that I'm sharing today are a bit different.

Traditional pickles are made with a canning bath. This allows them to be preserved for a long time. That long preservation time deepens their flavor considerably.

These quick pickled cucumber slices are made simply by pouring a warm, homemade brine over cucumber slices and transferring them to the fridge for storage. In fact, quick pickles are sometimes referred to as "refrigerator pickles."

The result is slices of cucumber that can be ready to eat within thirty minutes. The flavor is tangy and salty, but it won't be as intense as traditional pickles are.

How to make quick pickled cucumber slices

If you've seen some of my other pickle-themed content lately, then you may already be familiar with my process.

If you haven't, or if you'd like a refresher, here are the steps for making my favorite quick pickled cucumber slices.

Step 1: slice your cucumber

I recommend using some variety of seedless cucumber here. Most often, I use a seedless English cucumber to prepare the recipe.

There's no need to peel the cucumber in order to make this recipe. However, you will want to create thin, crosswise slices. I like to aim for 1/16-inch / 2mm thick.

A slicer will make this task especially easy. But you can also work carefully with a paring knife to create those thin slices.

Step 2: create a pickling liquid

The liquid mixture in this case is simple: water, vinegar, salt, and sugar.

Technically, you could simply pour this mixture over the cucumber slices, transfer them to the fridge, and allow them to pickle cold.

Quick pickles can be even quicker if you pour hot pickling liquid over the pickles. I usually heat my water and vinegar in a small saucepan or microwave them for 2 minutes.

Then, I dissolve salt and sugar into the hot mixture.

Step 3: pour the liquid over the cucumbers

Once your pickling liquid is ready, you need simply to pour it over your cucumber slices in order to start the pickling process.

Step 4: store

Allow the cucumber slices to marinate in their hot liquid for about 30 minutes. Then, cover them and transfer them to the fridge.

The slices will keep for up to 2 weeks, giving you plenty of time to use them in different dishes.

What sort of container should I use?

I like to use wide-mouthed, 16 ounce (1 pint, or 480ml) mason jars for my quick pickles at home. The wide mouth makes it easy to add my hot liquid, and the size is versatile for all sorts of vegetable shapes.

That said, any container with an airtight lid will work. Be sure to leave at least an inch of headspace at the top.

Is the cane sugar necessary?

When I posed my pickled carrot ribbons last week, a reader asked if the cane sugar in the recipe is necessary. She mentioned that she's not a big fan of sweet pickles.

The answer is no—the cane sugar isn't strictly necessary. It's definitely OK to omit it from this recipe and my other quick pickle recipes.

With that said, I think you'll find that the very small amount of sugar in the pickling liquid here (only 2 teaspoons for the whole recipe) isn't enough to create sweet pickles, per se.

The quick pickled cucumber slices don't taste like bread and butter pickles or like sweet pickle relish.

In fact, the sugar is only present to help create some balance with all of the tartness added by apple cider vinegar.

This is the same reason that I add a very small amount of maple syrup to vinaigrettes. The intention isn't to create something that's overtly salty and sweet (though I do like salty/sweet flavor combinations), but rather to keep the recipe's tastes in harmony with each other.

What to do with quick pickled cucumber slices

My favorite thing to do with these crispy, tangy slices is to pile them into my sandwiches. They're such a fun, fresh addition!

Some sandwiches that I like to use the slices in include my miso tahini vegetable sandwich, green goddess club sandwich, and tofu egg salad sandwich.

The slices are also really nice in summery salads. You can chop them and toss them into my spinach rice salad, chickpea Greek salad, lentil beet salad, or tofu and udon noodle salad, for example.

The cucumbers also make a nice topping for toast—try piling them onto avocado toast for texture and flavor contrast.

Finally, I like to top round crackers with hummus or garlic tahini smashed white bean salad, then one of the pickled slices. This is such a fun, tasty hors d'oeuvres or snack.

Print Quick Pickled Cucumber Slices These quick pickled cucumber slices will add crunch and flavor to your favorite plant-based sandwiches, salads, bowls, sushi rolls, and more! They're easy to prepare and keep for two full weeks in the fridge.  Course basic, SnackCuisine AmericanDiet Gluten Free, Vegan, VegetarianKeyword cucumber, pickles, snacks, vegan basics Prep Time 5 minutes minutesCook Time 5 minutes minutes Servings 2 cups Author Gena Hamshaw Ingredients

• 1/2 seedless cucumber
• 1/2 cup apple cider vinegar, distilled white vinegar, or unseasoned rice vinegar (120ml)
• 3/4 cup water (180ml)
• 2 teaspoons cane sugar
• 1 teaspoon kosher salt
• 1 teaspoon mustard seeds (optional)

Instructions

• Using a vegetable slicer or a sharp chef's knife, slice the cucumber crosswise into thin slices (ideally 1/16 in/2mm, or as close to that as you can get).
• Place the slices into a 1-pint/480ml mason jar. Add the mustard seeds to the jar, if using. 
• Stir together the vinegar and water in a heatproof measuring cup. Pour this mixture into a saucepan and bring to a simmer, then stir in the sugar and salt. Alternatively, microwave the water and vinegar for 2 minutes, then stir in the sugar and salt until they're  dissolved.
• Pour the hot pickling liquid over the cucumber slices in the jar. Submerge them completely. 
• Allow the slices to sit at room temperature for 30 minutes. Use right away, or cover the jar tightly with a lid and store in the fridge for up to 2 weeks.

And now, I'll take a brief step away from the pickle-themed content—though no promises to stop pickling all the veggies and writing about it when I do.

I hope you enjoy these crispy, cool, flavorful slices for summer. And I'll be back later this week with a sweet new recipe to celebrate blueberry season with.

xo

The post Quick Pickled Cucumber Slices appeared first on The Full Helping.