Vegan Caesar Salad featuring Oyster Mushrooms

### Vegan Caesar Salad with Sear-Crisped Mushrooms

As summer gives way to autumn, it becomes an ideal moment to delve into fresh and innovative recipes. This article introduces a delightful vegan reinterpretation of the classic Caesar salad, featuring a distinctive method of preparing mushrooms that takes the dish to elevated levels.

#### A New Home and New Recipes

Following a substantial relocation to Denmark, the recipe creators, David and Luise, are acclimating to their new environment while continuing to share their enthusiasm for plant-based cuisine. With Luise immersed in her midwife internship and David launching a Green Kitchen Studio in Copenhagen, they are navigating the upheaval of change while presenting appetizing vegan recipes to their followers.

#### The Star of the Dish: Sear-Crisped Mushrooms

The centerpiece of this recipe is the mushrooms, which are cooked using an inventive approach that involves compressing them between two pans on medium-high heat. This technique enables the mushrooms to release their inherent juices while achieving a delightfully crunchy crust. The method, attributed to Derek Sarno, produces mushrooms that are both crispy and succulent, evoking the texture of chicken.

To prepare the mushrooms:
1. Heat two pans on medium-high heat.
2. Place the mushrooms between the pans and apply pressure.
3. Cook until they attain a golden, crispy exterior.
4. Marinate the mushrooms to enhance their flavor.

This preparation not only improves the mushrooms’ texture but also makes them a key element of the salad.

#### The Vegan Caesar Dressing

Instead of the conventional Caesar dressing, which commonly contains anchovies, this recipe features a straightforward yet tasty vegan substitute. The dressing includes:
– Vegan mayonnaise
– A dash of vinegar
– Capers for a tangy punch

This blend results in a creamy dressing that perfectly complements the crisp romaine lettuce.

#### Assembling the Salad

To put together the vegan Caesar salad:
1. Toss fresh romaine lettuce with the vegan dressing until well coated.
2. Top with the sear-crisped mushrooms.
3. For extra texture and nutrition, warm chickpeas can be added in lieu of croutons.

This salad is not only visually stunning but also brimming with flavor and nutrients, making it a fulfilling meal.

#### Conclusion

This vegan Caesar salad with sear-crisped mushrooms exemplifies the adaptability of plant-based cooking. It’s a dish that highlights the remarkable texture and flavor of mushrooms while offering a fresh perspective on a cherished classic. Whether you seek a quick lunch or a side dish for dinner, this salad is guaranteed to impress. Try it out and share your thoughts on this scrumptious meal!

Sweet Potato Shakshuka: A Wholesome Variation of the Traditional Recipe

### Sweet Potato and Egg Skillet with Sriracha Butter

**Introduction**

This charming recipe, taken from *Ottolenghi Test Kitchen: Shelf Love* by Noor Murad and Yotam Ottolenghi, merges the natural sweetness of roasted sweet potatoes with the luxuriousness of eggs and a spicy flair from sriracha butter. Ideal for a cozy brunch or a fulfilling dinner, this dish offers both comfort and taste.

**Ingredients**

– Sweet potatoes
– Olive oil
– Cheddar cheese
– Garlic
– Cumin
– Eggs
– Butter
– Sriracha
– Onion
– Lemon juice
– Fresh coriander
– Salt and pepper

**Instructions**

1. **Prepare the Sweet Potatoes**: Preheat your oven to 200°C (400°F fan). Prick the sweet potatoes with a fork around 8–10 times and arrange them on a parchment-lined baking sheet. Bake for 45–50 minutes until fully cooked and soft. Once finished, allow them to cool and lower the oven temperature to 180°C fan (375°F).

2. **Pickle the Onions**: In a small bowl, mix the chopped onion with 1 tablespoon of lemon juice and a pinch of salt. Set this blend aside to pickle while you prep the remainder of the dish.

3. **Prepare the Potato Skins**: After the sweet potatoes have cooled, peel the skins and break them into approximately 4 cm pieces. Place the flesh in a large bowl. Return the skins to the baking sheet, toss them with 1 tablespoon of oil, 1/4 teaspoon of salt, and a good grind of pepper. Bake for about 8 minutes until they are nicely colored and beginning to crisp up. Set aside to cool.

4. **Mash the Potato Flesh**: Use a fork to mash the sweet potato flesh until it is smooth. Incorporate the cheddar cheese, minced garlic, cumin, another tablespoon of oil, the remaining tablespoon of lemon juice, 1 teaspoon of salt, and a generous grind of pepper. Stir until well combined.

5. **Cook the Potato Mixture**: Heat 1 tablespoon of oil in a large frying pan with a lid over medium-high heat. Spoon the mashed potato mixture into the pan, spreading it out evenly. Cook for about 7 minutes until the bottom begins to color. Lower the heat to medium and create eight wells in the potato mixture, cracking an egg into each well. Lightly sprinkle with salt and pepper, cover with the lid, and cook for 4–5 minutes, rotating the pan occasionally, until the egg whites are set but the yolks stay runny.

6. **Make the Sriracha Butter**: In a small saucepan, combine the butter and sriracha over medium heat. Whisk continuously until the butter melts and the mixture emulsifies. Remove from heat before it starts to bubble to avoid splitting.

7. **Serve**: Once the eggs are cooked, drizzle the sriracha butter over them. Finish with a generous handful of crispy potato skins, half of the pickled onions, and all the fresh coriander leaves. Serve immediately, alongside the extra potato skins and pickled onions.

**Conclusion**

This Sweet Potato and Egg Skillet with Sriracha Butter exemplifies how simple ingredients can coalesce to create a dish that is both appetizing and full of flavor. Savor this recipe as a comforting meal any time throughout the day!

Double Chocolate and Buckwheat Biscuits Recipe by Aran

### Vegan Chocolate Fennel Cookies Recipe

This plant-based version of Aran Goyoaga’s classic chocolate fennel cookie recipe presents a charming spin on conventional baking. By replacing eggs with aquafaba and butter with coconut oil, these cookies preserve their luscious taste while being completely vegan. Here’s a guide to crafting these mouthwatering delights.

#### Ingredients
– 6 tablespoons aquafaba (whipped)
– 7 ounces (200 g) dark chocolate (dairy-free)
– 1/4 cup almond butter
– 1/4 cup coconut oil (melted)
– 3/4 cup brown sugar
– 1 teaspoon vanilla extract
– 1 cup buckwheat flour
– 1/4 cup cocoa powder
– 1/2 teaspoon baking soda
– 1/4 teaspoon salt
– 1 ounce (25 g) dark chocolate (for topping)
– 1 teaspoon fennel seeds (crushed)

#### Instructions

1. **Preheat the Oven**: Set your oven to 375 degrees F (190 degrees C). Line two baking trays with parchment paper.

2. **Prepare Fennel**: Grind the fennel seeds into a powder using a mortar and pestle or a clean coffee grinder.

3. **Melt Chocolate Mixture**: In a medium pot, fill it one-quarter with water and bring it to a gentle simmer over medium-high heat. In a large heat-safe bowl, combine the crushed fennel, 7 ounces of dark chocolate, almond butter, and melted coconut oil. Set the bowl over the simmering water and stir until the chocolate is almost melted. Remove from heat; the remaining heat will complete the melting of the chocolate.

4. **Mix Aquafaba and Sugar**: In the bowl of a stand mixer fitted with the whisk attachment, blend the whipped aquafaba, brown sugar, and vanilla extract. Beat on high until the mixture is light and thick, approximately 5 minutes. Then, add the melted chocolate mixture and mix on medium speed until thick, around 1 minute.

5. **Combine Dry Ingredients**: In a small bowl, whisk together the buckwheat flour, cocoa powder, baking soda, and salt. Gently fold this dry mix into the wet batter with a spatula.

6. **Shape Cookies**: Drop 1½-tablespoon mounds of dough onto each prepared baking tray, ensuring about 2 inches of space between each mound. Lightly press small pieces of the remaining dark chocolate on top of each cookie.

7. **Bake**: Bake in the preheated oven for 8 to 9 minutes, until the edges are crispy but the centers remain soft. Be careful not to overbake; they may seem slightly underbaked but will firm up as they cool.

8. **Cool and Store**: Let the cookies cool on the pan for about 10 minutes or until they can be lifted without crumbling. Store the cookies in an airtight container, where they will remain fresh for up to 3 days.

These vegan chocolate fennel cookies are a wonderful combination of rich chocolate and fragrant fennel, adding a distinctive touch to your baking collection. Savor the delightful flavors while enjoying a guilt-free indulgence!

Saffron and Millet Salad for Winter Festivities

### Roasted Root Vegetable and Millet Salad with Pomegranate

This colorful and wholesome vegan recipe merges the robust flavors of roasted root vegetables with the chewy texture of millet, garnished with fresh herbs and pomegranate seeds for a splash of color and taste. Ideal as a main dish or a substantial side, this salad is both delightful and eye-catching.

#### Ingredients
– Variety of root vegetables (carrots, parsnips, sweet potatoes, etc.)
– Olive oil
– Ground cinnamon
– Salt
– Pecan nuts
– Millet
– Water
– Vegetable broth
– Saffron
– Pink Castel Franco lettuce (or any preferred lettuce)
– Fresh dill and mint
– Pomegranate seeds

#### Instructions

1. **Preheat the Oven**: Start by setting your oven to 400°F (200°C).

2. **Prepare the Root Vegetables**: Peel and chop your selected root vegetables into chunks.

3. **Season and Bake**: Arrange the vegetable chunks on a baking tray lined with parchment paper. Drizzle with olive oil, season with cinnamon and salt, then toss to coat evenly. Roast in the preheated oven for 15 to 20 minutes, or until the vegetables are tender, golden, and the edges are slightly crispy.

4. **Roast the Nuts**: In the final moments of baking, add the pecan nuts to the tray to roast with the root vegetables, enhancing their flavor and crunch.

5. **Cook the Millet**: As the vegetables roast, prepare the millet. In a saucepan, combine millet, water, vegetable broth, and saffron. Bring it to a boil, then reduce the heat and let it simmer for 8 minutes. After cooking, turn off the heat, cover the pot, and allow it to sit for approximately 10 minutes to help the millet fluff.

6. **Assemble the Salad**: Once the millet is done, move it to a serving platter and let it cool slightly. Remove the roasted vegetables and nuts from the oven and let them cool for a few moments.

7. **Prepare the Dressing**: In a small bowl, combine your selected dressing ingredients (such as olive oil, lemon juice, and herbs) and drizzle over the roasted roots.

8. **Combine Ingredients**: Halve the pink Castel Franco lettuce and gently mix it into the cooled millet. Incorporate the roasted roots and pecans into the mixture.

9. **Garnish**: Sprinkle the chopped dill and mint over the salad, followed by a generous scattering of pomegranate seeds for a refreshing crunch and sweetness.

10. **Serve**: This dish can be enjoyed warm or at room temperature. For those adding a creamy touch, crumbled feta cheese can be sprinkled on top, though it is completely optional for a vegan version.

Savor this delightful and nutritious roasted root vegetable and millet salad as a wholesome meal that highlights the seasonal flavors!

Soba Salad with Miso and Ginger-Glazed Eggplant and Broccoli

### Tasty Soba Noodle Stir-Fry with Eggplant

This delicious soba noodle stir-fry is an ideal choice for anyone in search of a speedy, healthy meal. Featuring a foundation of gluten-free soba noodles and an assortment of vegetables, this recipe is both fulfilling and amenable to different dietary needs.

#### Ingredients:
– Eggplant, chopped
– Soba noodles (ensure gluten-free labeling)
– Broccoli, sliced into thin pieces
– Green onion, roughly chopped
– Garlic, chopped finely
– Chili pepper, sliced
– Spinach
– Sesame seeds
– Fresh cilantro
– Olive oil
– Miso paste (for the marinade)
– Optional: Rice vinegar or lemon juice

#### Recipe Notes:
– **Vegetable Substitutions**: Should eggplant not be your preference, you can easily replace it with mushrooms or tofu.
– **Soba Noodles**: Crafted from buckwheat, soba noodles are inherently gluten-free. Nonetheless, always double-check the packaging, as some brands may include wheat with buckwheat.
– **Marinade**: The marinade used in this recipe contains no acidic components, but you may opt to include a dash of rice vinegar or lemon juice for added zest if you wish.

#### Instructions:

1. **Cook the Eggplant**: Heat a generously oiled pan over medium heat. Add the chopped eggplant with a sprinkle of salt. Sauté for 6-8 minutes, stirring intermittently to avoid sticking. Aim for a lovely color and a reduction in the size of the eggplant.

2. **Prepare the Marinade**: In a small bowl, combine the ingredients for the marinade. Miso can be tricky to dissolve; use the back of a teaspoon to mash it, then whisk until it reaches a smooth consistency.

3. **Cook the Soba Noodles**: Adhere to the package directions to prepare the soba noodles. Once ready, rinse them under cold water to eliminate excess starch, which will help prevent stickiness.

4. **Chop the Vegetables**: Slice the broccoli into thin pieces and roughly chop the green onion.

5. **Sauté the Vegetables**: After cooking the eggplant, transfer it to a bowl. In the same pan, add the broccoli, green onions, half a clove of garlic, and half of the chili pepper. Sear the broccoli for 1-2 minutes on each side.

6. **Combine Ingredients**: Place the cooked eggplant back in the pan and pour in half of the marinade. Mix thoroughly to combine.

7. **Incorporate Noodles and Spinach**: Add the soba noodles (beginning with 2/3 of them) and a handful of spinach. Remove from heat and toss all components together.

8. **Serve**: Dish the stir-fry into two bowls. Garnish with sesame seeds, fresh cilantro, the remaining chili, and a drizzle of the remaining marinade.

#### Enjoy!
This soba noodle stir-fry is not only quick to whip up but also brimming with flavor and nutrients. Ideal for a weeknight meal or a meal-prep option, it can be tailored to suit your taste preferences. Savor your culinary masterpiece!