Recipe report: New takes on vegan dishes

Get ready for National Vegan Month in November by introducing a new plant-based recipe to customers. The five choices here feature hearty ingredients combined in inventive ways.

In this creative take on Cuban arroz con frijoles, chef McConnell cooks up whole almonds to resemble the beans, then spikes the dish with sofrito—the traditional sauteed base of garlic, onion and bell peppers. Basmati rice flavored with almond oil makes up the arroz component, and a classic citrusy mojo sauce adds the finishing touch.

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This pasta recipe makes for a healthier but just as satisfying Alfredo sauce. Ground cashews are substituted for heavy cream, providing the same creamy mouthfeel and richness, while chopped kale adds contrasting color and texture. Nutritional yeast, a great source of protein and B-complex vitamins, packs a cheesy flavor into this nondairy recipe. For a vegetarian version, the yeast can be swapped out for grated Parmesan cheese.

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India boasts a culinary heritage of vegan dishes with flavorful combinations of legumes, vegetables and spices. At Desert Valley Medical Center in California, Ryan Gunthner gives an all-American favorite, fried potatoes, an Indian twist. He forms shredded potatoes, spinach and aromatics into canoe-shaped tikki, then deep-fries them and serves the dish as an entree or side with a spicy ketchup. 

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Broccoli and onions—two kitchen staples—are available all through winter, making this a handy recipe to add to a stir-fry station or the side-dish section of the menu. Serve over cooked rice, couscous or quinoa to turn the stir-fry into an entree.

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At Goldfinch in Des Moines, Iowa, chef Carnes boosts the house salad with a protein-rich vegan dressing. The tangy vinaigrette is a combo of silken tofu, balsamic vinegar, soy sauce and fresh orange juice, blended until creamy. It can be made ahead in larger quantities and stored in the refrigerator to have on hand.

Click here for the recipe.