Cooking Crisply: 20 Plant-Based Recipes

Cooking Crisply 20 Plant-Based Recipes

a recipe E-book by Julia Levi, @crispy_eats

Becoming plant-based a year and a half ago has lead me to Cooking Crisply-- preparing food in a way that relies only on a core set of simple and fresh ingredients, each element playing a key role in the taste of the dish. For my first cookbook, I’ve compiled my top-twenty plant-based recipes, documented and photographed on my instagram @crispy_eats, that put a fresh spin on my favorite savory and sweet flavors. This book consists of dishes like pastas, pies and pastries, inspired by my Italian roots and gravitation toward vibrant color palettes. Whether you are considering a plant-based lifestyle or trying to minimize the ingredients in your kitchen while still seeking a decadent bite, this book is meant to serve as an approachable starting guide-- a small taste of plant-based eating.

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Table of Contents Kitchen & Pantry Staples

3 I. Savory: Pasta 5 Pomodoro 7 Gnocchi 10 Pesto 11 Cacio e Pepe 14 A La Vodka 15 Olive Oil, Garlic, Parsley & Tomato 18

II. Savory: Dips

19 21 24

III. Savory: Toasts

25 27 30

I. Sweet: Pies

31 33 35 38

II. Sweet: Pastries & Breakfast Foods

39 41 44 45 48 49 51 53

Red Pepper Hummus Cannellini Dip

Decadent Grilled Cheese Heirloom Tomato & Avocado Toasts

Pecan Pie

Berry-Pistachio Tart Pomegranate-Citrus Tart Chocolate-Chip Espresso Brownies Lemon-Chocolate Chip Scones Baklava Cinnamon Rolls Coconut Apple Spice Muffins Five Ingredient Tahini Cookies Six Ingredient Waffles Seven Ingredient Chocolate Chip Cookie Cake

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Kitchen & Pantry Staples This is a guide and blueprint based on products I use most. Feel free to personalize what you keep in your kitchen. Ingredients here are meant to be versatile.

PRODUCE

Any choice of fruits and vegetables, depending on season and preferance.

Bananas, apples, berries, citrus Tomatoes, cucumbers, lemons Onions garlic, olives Avocado, mushrooms Salad greens & kale Nightshade vegetables Cruciferous vegetables Starchy & root vegetables

GRAINS & FLOUR Pastas, rice, bread.

Rolled oats (can be used to

make oat flour for recipes) All purpose flour

LEGUMES

Chickpeas Tofu Black beans and/or other beans of choice (A recipe in this book requires

Cannellini beans)

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NUTS & SEEDS

Peanut butter (& any nut butter of choice) Seeds of choice (flax, pumpkin, sunflower, hemp) Nuts of choice (cashews, pinenuts, walnuts, pe-

cans, almonds) Almond flour (ground almonds)

HERBS & SPICES Fresh basil Fresh cilantro and parsley Ginger (ground or fresh) Any choice of additional herbs

(I use thyme, oregano & cumin) Cinnamon Black pepper

OTHER

Maple syrup & honey Almond and/or oat milk Coconut yogurt Fruit jam & applesauce Dark chocolate (bars and/or Chips) Neutral oil and/or vegan butter Nutritional yeast Ground coffee & cocoa powder Olive oil & vinegar

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I. PASTA

SAVORY

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Pomodoro

My Take on Pasta with a Classic Tomato Sauce

Ingredients

Cooked pasta 1 small can tomato paste Whole peeled canned tomatoes Fresh Basil 3 cloves garlic chopped 1 Onion chopped Olive oil, Salt

Optional: nutritional yeast, chilli flakes, Greens, vegan parmesan to top

Directions

1. Cook pasta in salted water, and when straining it, set aside a small cup of starchy pasta water.

2. Dice the garlic and onion, and chop a handful of fresh basil. Set aside.

3. Add olive oil to a pan at high heat. Once hot, place garlic and onion into the pan along with the basil, dash of salt, and any other herbs you desire. Change heat to medium and stir.

4. Add contents of small can of tomato paste into the pan. Option to add nutritional yeast at this step.

5. Loosen tomato paste with a few splashes of starchy pasta water.

6. Add in whole peeled canned tomatoes to the pan and flatten/cut them with spatula/spoon. Continue stirring while playing with the heat from medium to high and back, soaking up the excess liquid. Option to add more nutritional yeast for thickening, but not necessary.

7. Add in the cooked pasta to the sauce with a few dashes of starchy pasta water at high heat and mix until excess liquid is gone. Lower the heat, adding salt if needed.

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Served with sauteed cherry tomatoes, garlic & basil.

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Gnocchi Made from Sweet Potato and Spelt Flour Ingredients 2 large sweet potatoes

(or 3 medium sweet potatoes)

2.5 - 3 cups spelt flour 2 tbsp nutritional yeast for taste 3 tbsp olive oil Salt & fresh basil to taste

(can sub fresh rosemary)

Directions 1. Place ingredients into a bowl and mix until dough forms.

Kneed the dough into a ball and dip hands in water so that the dough doesn’t stick to your hands too much. Add extra flour as needed. Let sit for around 15-20 minutes.

2. Divide dough into four sections. Roll each section into strips one at a time, cutting them into small pieces. Make sure to add extra flour to the surface you are cutting on, and sprinkle flour onto the gnocchi.

3. Bring a pot of water to boil. Once bubbles form, add salt to water. Then place gnocchi into the pot and cook until they float to the top.

4. Place into a pan with olive oil and garlic for crispy edges.

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Ingredients

Cooked pasta of choice 3 handfuls fresh basil leaves 1 handful greens (spinach or kale) 1 handful of pinenuts

(Optional: extra handful of cashews or walnuts) 2-3 cloves garlic chopped 1/4 cup olive oil Sea salt & juice from half a lemon 2 tbsp nutritional yeast for taste

Directions

1. Cook pasta in salted water, leaving aside a small cup of starchy pasta water.

2. In a food processor or blender, mix ingredients listed above.

Begin with the basil and greens, add in the squeezes of lemon, salt, garlic, oil, and then continue with the nuts and nutritional yeast.

3. When everything is mixed evenly, place 1-2 tbsp starchy pasta water to make the pesto more fluffy / smooth.

4. Pour the pesto onto the cooked pasta and mix together on a low flame.

5. Optional: serve with crispy roasted brussel sprouts, any other vegetable, or pan toasted pine nuts on top for extra flavor.

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Pesto

Served with crispy brussel sprouts and chili flakes

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Cacio e Pepe Ingredients

Spaghetti or Bucattini Olive oil, Salt Vegan butter Nutritional yeast Freshly groung black pepper Cashews, chopped into crumbles Chopped garlic Starchy water from cooked pasta

Directions

1. Cook pasta in salted water and save a cup of the starchy pasta water.

2. In a pan, place butter and olive oil at high heat. When hot, add fresh black pepper, chopped garlic, and nutritional yeast, bringing to medium heat.

3. When contents of the pan start to become brown, add in pasta. Turn heat to low, adding more shakes of nutritonal yeast and mix.

4. Add a handful of crumbled cashews and splashes of pasta water, moving from low heat to medium heat accordingly, so that the excess water absorbs. Repeat this step until the pasta becomes more creamy and glossy.

5. Plate and serve with more crumbled cashews, and a dash of salt and pepper.

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Ingredients Cooked Pasta

(Penne, Rigatone, or any fun shape)

Olive oil, Salt 1 small can tomato paste 1 can whole peeled tomatoes chopped 2-3 cloves garlic chopped 1 onion chopped Handful of fresh basil leaves 1/3 cup almond or oat milk 1/4 cup vodka 1/4-1/3 cup nutritional yeast

Optional: greens

Directions

1. Cook pasta in salted water and save a cup of the starchy pasta water.

2. In a pan, place olive oil at high heat. When hot, add garlic, onion, chopped basil, and salt. Cook on medium heat.

3. Add in tomato paste and chopped whole peeled tomatoes along with half of the nutritional yeast and stir.

4. Add splashes of milk and continue stirring, increasing the heat to absorb excess liquid. Add in vodka and continue stirring. Add some more nutritonal yeast. When it becomes a thick dark orange / light red sauce with no excess liquid, add a handful of greens if desired.

5. Add the cooked pasta with a few splashes of pasta water and a tiny bit of nutritional yeast, increasing the heat to high in order to absorb the liquid. Lower the flame, stir, and serve with fresh basil on top.

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A La Vodka

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Olive Oil, Garlic, Parsley & Tomato Ingredients

Spaghetti or bucattini (I used lentil pasta) Olive oil, Salt Handful of fresh parsley & basil leaves Chili flakes Nutritional yeast 2-3 cloves chopped garlic 1-2 handfuls cherry tomatoes chopped into halves Starchy water from cooked pasta

Directions

1. Cook pasta in salted water, setting aside a small cup of starchy pasta water.

2. Chop the garlic, parsley and basil, and set aside.

3. Add Olive oil to a pan at high heat. Once hot, place garlic into the pan along with the basil, parsley, chilli flakes, change to medium heat, and mix with spatula.

4. Add cherry tomatoes and nutritional yeast and stir. Loosen with a splash or two of starchy pasta water, changing the medium to high to absorb excess liquid. Mix until tomatoes and garlic become glossy.

5. Add in the cooked pasta waith another dash of starchy pasta water, stir at high heat and then reduce to low heat, waiting until the spaghetti/bucattini have a glossy sheen, and add more nutritional yeast if desired. Serve.

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SAVORY

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II. DIPS

Red Pepper Hummus Ingredients

1 cup dry chickpeas 1 red pepper (to be roasted) 4 cloves of garlic 1 onion (half to be roasted, half

to be pan-fried)

1 tbsp olive oil & dashes of salt Juice of half a lemon 1/3 cup tahini Fresh cilantro and parsley

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Directions

1. Soak chickpeas in a bowl overnight, or for at least a few hours.

2. Boil chickpeas and cook until soft.

3. Roast red pepper and half an onion in oven at 350 F. 3. Place chickpeas in a blender / food processor and blend with olive oil, lemon juice, tahini and salt, adding a splash of water if desired, for a more fluffy texture.

4. Add in the red pepper and onion and blend until smooth.

5. Sautee chopped garlic with cilantro in olive oil.

6. When the garlic becomes slighlty brown at the edges, place in the blender with the chickpeas, along with the rest of the herbs & spices.

7. Pan-fry other half of onion for hummus topping.

8. Place hummus in a bowl, carving out a shallow circle for placing the toppings.

9. Put pan-fried onion along with fresh cilantro on top of hummus. Serve.

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Cannellini Dip Ingredients

1 cup dry white / cannellini beans 1 tbsp olive oil, & dashes of salt Juice of half a lemon 1/3 cup tahini, chopped cilantro 4 cloves of garlic, 1 onion Cayenne pepper, thyme, oregano

Directions

1. Soak beans in a bowl overnight or for at least a few hours.

2. Boil beans and cook until soft.

3. Place beans in a blender / food processor, but leave a few beans in the pot (to use for the dip toppings).

4. Sautee chopped garlic and onion with cilantrol in olive oil.

5. When the garlic and onions become slighlty brown at the edges, place in blender with the beans, along with the rest of the spices. Add a splash of water if desired for a more fluffy texture.

6. Place dip in a bowl, carving out a shallow circle for toppings.

6. Put remaining beans from the pot in a pan with olive oil and fry until crispy. Place on the dip, along with chopped cilantro.

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SAVORY

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III. TOAST & BREAD

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Decadent Grilled Cheese Ingredients Sliced vegan cheese (Provolone or Cheddar)

Bread (I use Sourdough or Sliced Sprouted Grains) Handful of greens (Arugula or Spinach) Sliced cherry tomatoes and/or Sundried tomatoes Fresh basil or pesto Olive oil, Salt

Directions

1. Drizzle olive oil in a pan at high heat. Place two slices of bread into the pan when oil is hot. As the bread cooks, brush a little more olive oil and/or pesto onto the upward facing sides.

2. Place two slices of vegan cheese into the pan and allow to slightly melt before placing onto the two slices of bread.

3. Place sliced cherry tomatoes or sundried tomatoes (around 5) directly into the pan along with a handful of greens, add salt and allow to cook until slightly soft. Option to add 4-5 leaves of fresh basil here. Then transfer greens & tomato one side of bread.

4. Bring both slices of bread together with spatula and press down, allowing the grilled cheese to come together. Flip the sandwich over so that both sides become equally crispy.

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Heirloom Tomato & Avocado Toasts With Homemade Pickled Onions

Ingredients TOASTS

Sourdough bread slices 1/2 -1 avocado 3 thin slices of heirloom tomato Sea salt, lemon, chilli flakes Soft vegan cheese of choice and/or olive oil

TOPPING: PICKLED ONIONS

1 red onion chopped into small strips 1/2-1 cup vinegar (I use apple cider vinegar) Honey or maple syrup & sea salt

optional: 1 tbsp coconut aminos

Directions

1. To prepare the pickled onions, soak chopped pieces of onion in vinegar in a jar, along with a dash of honey/maple syrup and salt (and coconut aminos).

Store in refrigerator for a few hours or over night.

2. Place avocado on one piece of bread evenly. On another piece of bread, drizzle some olive oil or spread a soft vegan cheese of choice (I used vegan cream cheese).

3. Place tomato slices on the piece of bread with the olive oil/cheese, and sprinkle with salt and chili flakes. On the avocado slice, season with lemon juice, salt and chilli flakes.

4. Top your toasts with picked onions for extra flavor and serve.

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SWEET

I. PIES

Ingredients CRUST

2 cups flour (almond flour) 1/4 cup maple syrup 1/4 cup oil (or vegan butter) 1 flax egg

(1tbsp flax + 2 tbsp water) 2 tbsp tahini 1 tbsp vanilla dash cinnamon & nutmeg

FILLING

3-4 handfuls of pecans 1/4 cup maple syrup 1-2 tbsp tahini a few dashes of cinnamon 1 tsp vanilla

Directions 1. Preheat oven to 350 F. 2. Mix crust ingredients in a bowl, starting with the dry and then adding the wet ingredients. When preparing the flax egg, set it aside in a seperate cup for 1 minute before placing it into the mixing bowl. Form into dough.

3. Press dough into a greased pie tin. Bake the crust alone for 15 minutes.

4. While the crust is in the oven, prepare the filling. Make sure there are enough pecans to fill the pie crust to the top, while still showing the rim of the crust.

5. Allow the crust to cool for 5-10 minutes before adding the filling in. Top with a drizzle of maple syrup before placing in the oven.

6. Place the pie in the oven for 15-20 minutes.

7. Cool for 20-30 minutes and serve.

(I like to keep it in the fridge so that it fully consolidates.)

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Pecan Pie

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Ingredients CRUST

2 cups flour (almond flour) 1/4 cup maple syrup 1/4 cup oil (or vegan butter) 1 flax egg

(1tbsp flax + 2 tbsp water)

2 tbsp tahini 1 tbsp vanilla Dash cinnamon & nutmeg

FILLING

1/3 cup blackberry jam 3 handfuls berries of choice 3 tbsp flour (for thickness) 1/4 cup maple syrup 1 tsp vanilla & cinnamon

TOPPING

Crushed pistachios Berries of choice

Directions

1. Preheat oven to 350 F. 2. Mix crust ingredients in a bowl, starting with the dry and then adding the wet ingredients. When preparing the flax egg, set it aside in a seperate cup for 1 minute before placing it into the mixing bowl. Form into dough.

3. Press dough into a greased pie tin. Bake the crust alone for 15 minutes.

4. While the crust is in the oven, prepare the filling.

5. Allow the crust to cool for 5-10 minutes before adding the filling in. Top with crushed pistachios and line the rim with berries (I use blueberries).

6. Place the pie in the oven for 15-20 minutes.

7. Cool for 20-30 minutes and serve.

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Berry PistachioTart

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Pomegranate Citrus Tart Ingredients CRUST

Directions

1. Preheat oven to 350 F. 2. Mix crust ingredients in a bowl, starting with the dry and then adding the wet ingredients. When preparing the flax egg, set it aside in a separate cup for 1 minute before placing it into the mixing bowl. Form into dough.

3. Press dough into a greased pie tin.

Bake the crust alone for 15 minutes.

4. While the crust is in the oven, prepare the filling.

5. Allow the crust to cool for 5-10 minutes before adding the filling in.

6. Slice a blood orange and place pieces in a pan until burnt. Top the pie with these orange slices and crushed cashews.

7. Place the pie in the oven for 15-20 minutes.

8. Cool for 20-30 minutes in fridge and serve.

2 cups flour 1/4 cup maple syrup 1/4 cup oil (or vegan butter) 1 flax egg

(1tbsp flax + 2 tbsp water) 2 tbsp tahini 1 tbsp vanilla, Dash cinnamon & nutmeg

FILLING

Seeds of half a large pomegranate Fruit jam of choice 1 tbsp coconut yogurt 2 tbsp maple syrup 3-4 tbsp flour (to thicken) 1 tsp vanilla, squeezes of half an orange

TOPPING

Crushed cashews Thin slices of blood orange

(cooked on the stove in a pan/skillet)

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*Homemade Cinnamon Rolls. Recipe for Baklava Cinnamon Rolls can be found on page 45

SWEET

II. PASTRIES & BREAKFAST FOODS

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Chocolate-Chip Espresso Brownies With Almond Butter Glaze

Ingredients DOUGH

1 cup nut butter of choice 1/3-1/2 cup sweetener of choice (I use maple syrup) 1/3 cup cocoa powder 1 tbsp ground coffee 2 flax eggs (2 tbsp flax + 6 tbsp water) 1 tsp vanilla extract 1/2 tsp baking soda Dash of salt & cinnamon Handful of dark chocolate chips

GLAZE

1/4 cup almond butter 2 tbsp maple syrup 1 tsp vanilla extract

Directions

1. Preheat oven to 350 F. 2. Mix dough ingredients together, and place in a greased/parchment-lined baking tin.

3. Bake for around 25 minutes at 350 F, and then place in the fridge to consolidate.

4. While the brownies are in the oven, mix glaze ingredients together and whisk. Place in fridge to cool for 15-20 minutes and then whisk again.

5. Put the glaze on the brownies, and place in fridge. Cut into squares to serve.

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Lemon Chocolate-Chip Scones Ingredients

2.5 cups flour (I used ground rolled oats) 1/4 cup maple syrup (you can also mix in coconut sugar) 1 cup thick coconut yogurt 2 tbsp vegan milk (I used oat milk) 1/4 tbsp baking soda, 1.5 tsp baking powder 1 tsp vanilla extract 1 tsp lemon extract or lemon zest 1 tsp oil (to add once dough has been shaped) 2 handfuls dark chocolate chips

Directions 1. Preheat oven to 350 F.

2. Mix ingredients (excluding the oil). Add chocolate chips and form into dough.

3. Shape dough and add a little oil to exterior in order for it to be easier to separate into pieces.

4. shape dough into balls and place on a greased baking sheet. Flatten each with a spatula and form into triangles, and add more chocolate chips on top.

5. Bake for 25 min, add sea salt on top if desired.

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Baklava Cinnamon Rolls

Directions 1. Preheat oven to 350 F.

2. Mix dough ingredients and form into ball. Pull Apart into 6-8 pieces depending on the size you want.

3. Roll each piece and line with the mixture of honey, cinnamon & vanilla. Roll each piece individually, placing on a greased pan.

4. Bake for 25 minutes. While rolls are in the oven, mix glaze ingredients in a bowl and place in freezer.

5. Cool for 20 minutes and then add the glaze & toppings. Serve.

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Ingredients DOUGH

2 cups blended rolled oats (oat flour) 1 cup coconut yogurt 3 tsp baking soda Dash of cinnamon, nutmeg, vanilla, salt

LINING

Mixture of honey, cinnamon & vanilla

GLAZE

Honey, 1/3 cup almond milk, cinnamon 1tbsp coconut yogurt, 1 tsp vanilla

TOPPINGS

Chopped walnuts

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Coconut Apple Spice Muffins Ingredients MUFFIN

2 cups flour (I used ground rolled oats) 1 cup plain applesauce 1/3-1/2 maple syrup 1 tbsp cinnamon & 1 tsp nutmeg 1.5 tsp ground ginger 1 tsp vanilla extract 1/3 cup oil (or melted vegan butter) 2 tsp baking powder, 1 tsp apple cider vinegar

FROSTING

1 cup thick coconut yogurt 2 tbsp maple syrup 1 tsp cinnamon, squeeze of half a lemon

TOPPINGS

optional: seeds & coconut flakes

Directions

1. Preheat oven to 350 F. 2. Form muffin dough and place into greased / individually parchment lined muffin tray.

3. Bake for 15-20 minutes. While muffins are in the oven, prepare the frosting by whisking the yogurt, maple syrup, cinnaon and lemon together, and place in freezer.

4. Allow muffins to cool, and then place frosting on top, as well as any toppings (I use coconut shreds and seeds).

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Five Ingredient Tahini Cookies With Jam & Shredded Coconut Ingredients COOKIE DOUGH

1 cup flour (almond flour) 1/4-1/3 cup maple syrup or honey 1/2 cup tahini 1 tsp vanilla 1/4 tsp baking soda

Optional: Dash cinnamon TOPPINGS

Jam & Coconut flakes

Directions

1. Preheat oven to 350 F. 2. Mix cookie dough ingredients together. Break into 6-8 balls and place on a greased/ parchment lined baking tin.

3. flatten / shape each cookie a little with the bottom of a circular glass. Press down on the center slightly to make room for topings, and place jam and coconut shreds there.

4. Bake for 15 minutes.

5. Cool for 10-20 minutes and serve.

*This cookie dough recipe works for making biscotti as well. Just add chopped nuts and/or dried fruit to the batter and bake for 20-25 minutes.

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Ingredients 1 cup ground rolled oats 1 tbsp ground flax 2/3 cup oat milk 2-3 tbsp honey or maple syrup 1/2 tsp vanilla A few dashes of cinnamon

Optional toppings of choice: maple syrup, fruit jam etc.

Directions

1. Prepare batter with above ingredients.

2. Lightly grease waffle maker so that the dough won’t stick while cooking.

3. Pour batter into waffle maker and cook until edges are slightly crispy.

4. Repeat until all batter is finished.

5. Plate and add desired toppings. Serve.

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Six Ingredient Waffles

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Seven Ingredient Chocolate Chip Cookie Cake Ingredients 2 bananas, mashed 1 1/4 cups ground rolled oats (oat flour) 1/4 cup tahini 1/4 cup maple syrup 1/2 tsp baking soda 2 handfuls of dark chocolate chunks Dashes of cinnamon

Optional: chopped pecans/walnuts

Directions 1. Preheat oven to 350 F.

2. prepare dough from ingredients, adding the chocolate (and nuts if desired) last.

3. Place dough on parchment-lined or greased baking sheet.

4. Bake for 20-25 minutes.

5. Option to top with flakey sea salt. Cool for 5-10 minutes and serve.

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A Cookbook by Julia Levi

Designed on Adobe Indesign CC 2017.1 All Photographs and Recipes by Julia Levi Back Cover Photo by Martina Roman