Recipes

Makes 4 to 6 servings

This is a delicious and filling salad to serve as a substantial main course or hearty side dish. The chickpeas and artichoke hearts provide substance, while the spinach and sweet peppers add color and crunch. It’s such a beautiful dish to look at too! Serve this pretty salad for lunch or a light supper.

1 can (14 to 15 ounces) chickpeas (garbanzo beans), drained and rinsed

2 to 3 ounces baby spinach, finely chopped

6 sweet mini peppers (or 1 medium sweet red or orange bell pepper), seeded and thinly sliced

1 can (14 to 15 ounces) water-packed baby artichoke hearts, drained and chopped

2 tablespoons extra-virgin olive oil

2 tablespoons Anderson’s Pure Maple Syrup

2 tablespoons good-quality balsamic vinegar or freshly squeezed lemon juice

1/8 teaspoon smoked paprika (optional)

1/8 teaspoon garlic powder

Salt, to taste

Freshly ground black pepper, to taste

Put the chickpeas, spinach, mini pepper slices, artichoke hearts, olive oil, maple syrup, vinegar (or lemon juice), optional paprika, and garlic powder into a large bowl. Gently stir together with a large spoon to thoroughly combine. Taste, and add salt and pepper, as desired.

Cover and refrigerate for 2 to 3 hours to allow the flavors to develop. Divide between four to six bowls and serve.

Recipe excerpt from Easy Vegan Home Cooking by Laura Theodore. Publisher, Hatherleigh Press, October 26th 2021. Distributed by Penguin Random House. Reprinted by permission.

Makes 10 large truffles or 16 small truffles

Prep time: 25 minutes / Refrigeration Time: 1 to 24 hours

These quick–to–prepare, pretty “snowballs” are fun to serve at holiday time. A cross between a soft cookie and a truffle, I like to arrange them on a colorful plate, set them in the center of the table, and watch ‘em disappear!

2 ½ tablespoons unsweetened shredded dried coconut

2 tablespoons vegan confectioner’s (powdered) sugar

1/2 cup pecan halves, roughly chopped

2 tablespoons Anderson’s Pure Maple Syrup

12 large Medjool dates, pitted and chopped

1/8 rounded teaspoon pumpkin pie spice

Line a small baking sheet with unbleached parchment paper. Put the coconut and sugar in a blender and process into a fine powder. Transfer the mixture to a small bowl and set aside.

Put the pecans, maple syrup, dates, and pie spice, in the order listed, in a high-performance blending appliance and process (by pulsing) to the consistency of soft dough. (You will need to stop the blending appliance once or twice to scrape the sides down.)

Transfer the date mixture to a medium-sized bowl. (It will be very, very sticky!) Spoon out some of the date mixture, and roll it into a ball. Continue in this manner to form 10 large or 16 small “snowballs”

Roll each “snowball” in the coconut/sugar mixture until thoroughly coated and place it on the prepared baking sheet. Loosely cover and refrigerate for 1 to 24 hours. Stored in an airtight container in the refrigerator, “snowballs” will keep up to 4 days.

Recipe excerpt from Easy Vegan Home Cooking by Laura Theodore. Publisher, Hatherleigh Press, October 26th 2021. Distributed by Penguin Random House. Reprinted by permission.

Makes 16 cookies

These petite, semi-sweet cookies feature vegan chocolate chips and oats paired with mashed ripe bananas, maple syrup, and bit of vegan buttery spread. Here’s a delicious, jazzy twist on the All-American cookie classic!

1 cup thinly sliced very ripe bananas

2 tablespoons vegan buttery spread

2 tablespoons Anderson’s Pure Maple Syrup

1½ cups gluten-free, quick cooking rolled oats

¼ teaspoon baking soda

1/16 teaspoon salt

½ cup vegan chocolate chips (50% to 60% cacao)

Preheat the oven to 350° F.  Line a large, rimmed baking sheet with unbleached parchment paper.

Put the mashed banana, buttery spread, and maple syrup into a medium-sized bowl and mash together using a potato masher or large fork until well-combined and only small flecks of the vegan buttery spread are visible.

Put the oats, baking soda, and salt into a large bowl and stir with a dry whisk until combined.

Add the banana/maple syrup mixture to the dry ingredients and stir together using a large spoon until the dough comes together. Fold in the chocolate chips.

Using a 1 tablespoon cookie scoop, drop the dough onto the lined cookie sheet, spacing them about ½-inch apart. Gently flatten the top of each cookie slightly with a flat spatula. Bake for 18 to 20 minutes or until the bottom of the cookies are slightly golden, but the tops are still a nice blonde color.

Remove the sheet from the oven and transfer the cookies to a wire rack. Cool for 15 minutes before serving. Stored in a tightly covered container in the refrigerator, leftover cookies will keep for 3 days.

Recipe excerpt from Easy Vegan Home Cooking by Laura Theodore. Publisher, Hatherleigh Press, October 26th 2021. Distributed by Penguin Random House. Reprinted by permission.

Makes 4 servings

This refreshing mint-infused salad makes a hearty entrée for a mid-day meal or light supper. The quinoa and chickpeas provide quality plant protein, while the carrots and tomatoes impart a colorful presentation. A generous pop of maple syrup, enhanced with a touch of garlic powder and smoked paprika, then combined with tart lime results in a refreshing dressing that brings this salad alive with flavor!

SALAD

2 ½ cups cooked quinoa, well-chilled

1 cup peeled, seeded, and diced cucumber

1 can (14 to 16 ounces) chickpeas (garbanzo beans), drained and rinsed

1 cup diced fresh tomatoes

3/4 cup grated or shredded carrots (peeling is optional)

2 tablespoons minced fresh mint

Salt, to taste

Freshly ground pepper, to taste

DRESSING

3 ½ tablespoons freshly squeezed lime juice

2 tablespoons extra-virgin olive oil

2 tablespoons Anderson’s Pure Maple Syrup

1 tablespoon good-quality balsamic vinegar

1/4 teaspoon garlic powder

1/4 teaspoon smoked paprika

1/2 teaspoon salt

Freshly ground pepper, to taste (optional)

To make the salad, put the cold quinoa, cucumber, chickpeas, tomatoes, carrots, and mint in a large bowl and gently stir using a large spoon, to combine.

To make the dressing, put all of the dressing ingredients into a small bowl and briskly whisk to emulsify.

Pour the dressingover the salad and gently toss until combined. Taste and add salt and pepper, to taste, if desired. Cover and refrigerate for 2 to 4 hours, to allow the flavors to develop. Serve cold.

Recipe excerpt from Easy Vegan Home Cooking by Laura Theodore. Publisher, Hatherleigh Press, October 26th 2021. Distributed by Penguin Random House. Reprinted by permission.

MAKES 4 TO 6 SERVINGS

These delicious mushroom steaks taste and look much like a conventional steak, making a great substitute for a meat entrée. I like to serve this snazzy dish for dinner parties, but it is easy enough to make for a weeknight meal, too!

3 1/2 tablespoons extra-virgin olive oil, divided, plus more as needed

6 large (or 8 medium) portobello mushrooms, washed and stems removed

2 tablespoons tamari

1 tablespoon finely minced fresh ginger

2 cloves garlic, minced

1 tablespoon Anderson’s Pure Maple Syrup

1/16 teaspoon cayenne pepper

Line a rimmed baking sheet, large enough to accommodate a single layer of the mushrooms, with unbleached parchment paper. Brush about 1/2 teaspoon olive oil (in a thin layer) on each mushroom cap, then flip the mushrooms over and arrange them gill-side up on the prepared baking sheet.

To make the marinade, put 21/2 tablespoons of olive oil and the tamari into a small bowl and briskly whisk to combine. Add the ginger, garlic, maple syrup and cayenne pepper and whisk to combine. Spoon an equal amount (about 2 teaspoons or so) of the marinade evenly over the gills of each mushroom. Cover with foil and refrigerate for 30 minutes to 1 hour to let the flavors marry.

Preheat the oven to 375 degrees F. Bake the mushrooms for 35 to 50 minutes (see note) or until they are almost soft. Remove the foil and bake for an additional 10 to 12 minutes, or until the mushrooms are golden and becoming caramelized.

Let the mushrooms rest at room temperature for 5 minutes. Transfer each mushroom onto a cutting board and cut into thick slices, on the bias. Serve 1 to 2 mushrooms per person, with rice, quinoa, or potatoes and a green veggie on the side.

CHEF’S NOTE: Baking time will vary depending upon the thickness of your mushrooms. Thinner mushrooms will require a shorter baking time, while thicker mushrooms will need to bake longer.

Recipe by Laura Theodore, from JazzyVegetarian’s Deliciously Vegan. Published by Scribe Publishing, ©2018, reprinted by permission.

Makes 4 to 8 servings

Prep time: 10 minutes / Refrigeration Time: 4 hours to overnight

Need a decadent tasting chocolaty, dairy and egg-free pudding? This grown up, not-too-sweet, coffee, maple, and vanilla laced mousse is super creamy and smooth, designed to please all of the chocolate and coffee fans at your table! Wow.

1/4 cup sweetened or unsweetened vanilla flavored dairy-free milk

1/3 cup strong brewed coffee or espresso

3 tablespoons Anderson’s Pure Maple Syrup

¾ block (about 12 ounces) extra-firm regular tofu (refrigerated tub), drained and crumbled

1 cup vegan chocolate chips (55% to 60% cacao)

Vegan Tangerine Whipped Cream Topping (optional, recipe below)

Heat the dairy-free milk, brewed coffee, and maple syrup, in a small saucepan over medium-low heat until simmering hot.

Put the tofu in a high-performance blending appliance. Add the chocolate chips. Pour in the simmering dairy-free milk mixture and process for 30 seconds to 1 minute, or until completely smooth. Spoon the mixture into four medium-sized dessert dishes or eight espresso cups, and refrigerate for 4 to 24 hours. Serve chilled with a generous dollop of optional Vegan Tangerine Whipped Cream Topping spooned on top (recipe below).

Vegan Tangerine Whipped Cream Topping

Makes about 3/4 cup

Prep Time: 10 minutes / Refrigeration Time: 2 hours

Tangy tangerine juice provides a powerful, punch of flavor in this delectable dessert cream topping.

½ cup soaked raw cashews (see note)

3 to 4 ounces extra-firm regular tofu (refrigerated tub), drained and crumbled

1/4 cup freshly squeezed (or bottled) tangerine or orange juice

1 tablespoon Anderson’s Pure Maple Syrup

Put the soaked and drained cashews, tofu, tangerine (or orange) juice, and maple syrup in a blender container. Blend for 30 seconds, or until completely smooth, adding a bit more juice if needed to achieve desired consistency. Cover and refrigerate for 2 hours, or until well chilled.

Chef’s note: To soak the cashews, put the raw cashews and ¼ cup water into a small bowl. Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water.

Recipe excerpt from Easy Vegan Home Cooking by Laura Theodore. Publisher, Hatherleigh Press, October 26th 2021. Distributed by Penguin Random House. Reprinted by permission.

Makes 4 to 5 Servings

Fresh puréed blueberries enhanced with a generous swirl of flavorful vegan orange cashew “cream” makes a cool summer soup to serve for a lovely first course orrefreshing summer dessert!

VEGAN ORANGE CREAM

2/3 cup plus 2 tablespoons soaked raw cashews (see note)

1/2 cup plus 2 tablespoons freshly squeezed orange juice, plus more if needed (zest the oranges first)

1 1/2 tablespoons Anderson’s Pure Maple Syrup

Water, if needed

BLUEBERRY-VANILLA SOUP

3 1/2 cups fresh blueberries

1 cup unsweetened or sweetened vanilla flavored dairy-free milk, plus more as needed

2 tablespoons Anderson’s Pure Maple Syrup

Orange zest, for garnish (optional)

To make the cream, put the soaked cashews, orange juice, and maple syrup into a blender and process until very smooth, adding more orange juice or water, if needed, to achieve desired consistency. Transfer the cream to a covered container and refrigerate for 3 to 4 hours, until completely cold.

To make the soup, put the blueberries, dairy-free milk, and maple syrup into a blender and process until very smooth. Transfer to a covered container and refrigerate for 3 to 4 hours, until completely cold. The soup will thicken and separate while it chills. Right before serving, put the blueberry soup back into the blender and process until it becomes a smooth purée again, adding a bit more vanilla-flavored dairy-free milk, if needed, to achieve desired consistency.

To serve, divide the blueberry soup into 4 to 6 small bowls. Swirl a very generous amount of the vegan orange cream into the top of each soup and garnish with optional orange zest. Put the remaining vegan orange cream in a small pitcher to pass around the table so that diners can add more “cream” to their soup, if desired.

Chef’s note: To soak cashews, put the raw cashews and 1/2 cup water into a small bowl. Refrigerate for 1 to 4 hours. Drain the cashews and rinse thoroughly in cold water. Proceed as directed.

Recipe excerpt from Easy Vegan Home Cooking by Laura Theodore. Publisher, Hatherleigh Press, October 26th 2021. Distributed by Penguin Random House. Reprinted by permission.

Makes 18 muffins

Sweet, ripe bananas replace the eggs, and yummy maple syrup substitutes for processed sugar in these moist and delectable “anytime” muffins!

2 ¾ cups (firmly packed) freshly ground, gluten-free oat flour (see note)

2 ½ teaspoons baking powder

2 teaspoons ground cinnamon

1/4 teaspoon salt

2 ¾ cups peeled and thinly sliced ripe bananas

2/3 cup Anderson’s Pure Maple Syrup

½ cup unsweetened dairy-free milk

1/3 cup extra-virgin olive oil

1 cup chopped walnuts

Preheat the oven to 375° F. Line a 12-cup standard muffin tin and 6-cup standard muffin tin with paper liners.

Put the flour, baking powder, cinnamon, and salt into a large bowl and stir with a dry whisk to combine.

Put the bananas and maple syrup into a medium-sized bowl and mash into a very chunky purée using a potato masher or large fork, making certain that small chunks of banana are still visible.

Make a well in the center of the dry ingredients and add the banana/maple mixture, dairy-free milk, and olive oil and stir with a large spoon until thoroughly combined. Fold in the walnuts.

Mound about 3 tablespoons of the mixture into the prepared muffin cups, using a cookie scoop or spoon. Bake for 25 to 28 minutes or until a toothpick inserted into the center of a muffin comes out clean.

Put the muffin tin on a wire rack and let cool at least 20 minutes before serving. Serve warm or at room temperature. Covered tightly and stored in the refrigerator, leftover muffins will keep for about 3 days.

Chef’s note: To make 2¾ cups firmly packed oat flour, put 3 to 3 1/4 cups gluten-free, quick cooking (or old-fashioned) rolled oats into a blender (or food processor) and process into coarse flour.

Recipe excerpt from Easy Vegan Home Cooking by Laura Theodore. Publisher, Hatherleigh Press, October 26th 2021. Distributed by Penguin Random House. Reprinted by permission.