Blog

Recipe Category: Vegan

Sweets & Treats, Vegan

Spicy Watermelon

4 servings

Do you like “sweet heat?” Spicy Watermelon to the rescue! This spice ‘n’ lime combo could quickly become your 
go-to sidekick for enjoying watermelon, and also cucumbers, jicama, mango, piel de sapo melon…try it on all your summer fruit and veggie faves and discover what else you enjoy with the lift from this savory medley. Dial the spice up or down by playing with the amount of cayenne. 

Ingredients

  • 4 generous slices watermelon 
  • ½ tsp ground cumin 
  • ½ tsp ground coriander 
  • ½ tsp chili powder
  • ½ tsp salt 
  • ¼ tsp cayenne pepper
  • Lime wedges, for squeezing on watermelon slices. 

Directions

  1. Mix spices and salt together in a bowl. 
  2. Sprinkle spice mixture and squeeze lime juice on watermelon. 
Spices & Teas, Vegan

Homemade Spice Mix

There’s no better way to say “Season’s Greetings” than with gifts of homemade spice mixes. Use the BriarPatch bulk section as your palette for creative, customized combinations that’ll be appreciated and used every day! 

Each recipe makes about ½ cup, perfect to put in a little mason jar with the recipe attached so the recipient can make more when it runs out. Combine ingredients for each recipe in a bowl and stir well. 

Ingredients

Ranch Seasoning Blend
  • 2 ½ Tbsp. dried parsley 
  • 2 tsp. dried dill 
  • 2 ½ tsp. garlic powder 
  • 2 ½ tsp. onion powder 
  • 2 tsp. dried minced onions 
  • 1 tsp. black pepper 
  • 1 ½ tsp. sea salt 
Mediterranean Seasoning Blend
  • 2 Tbsp. dried basil 
  • 2 Tbsp. dried oregano 
  • 2 Tbsp. kosher salt 
  • 1 Tbsp. dried parsley flakes 
  • 1 Tbsp. dried minced onion 
  • 1 tsp. black pepper
salt-free all-purpose Seasoning Blend
  • 2 Tbsp. garlic powder 
  • 2 Tbsp. onion powder 
  • 1 Tbsp. chili powder 
  • 1 Tbsp. paprika (or smoked paprika) 
  • 1 Tbsp. dried parsley flakes 
  • 2 tsp. raw hulled sesame seeds 
  • 1 ½ tsp. black pepper 
Chili Seasoning Blend
  • 2 ½ Tbsp. chili powder 
  • 1 Tbsp. cumin powder 
  • 1 Tbsp. garlic powder 
  • 1 Tbsp. paprika or smoked paprika 
  • 1 Tbsp. onion powder 
  • 1 ½ tsp. dried oregano 
  • 1 tsp. sea salt 
  • 1 tsp. black pepper 

Directions

  1. Mix the spices well.
Spices & Teas, Vegan

Chimichurri in a Hurry

Chimichurri is a wonderful herb sauce that originated in Uruguay and Argentina. It’s traditionally used for marinating and accompanying meat, but it’s great as a sauce or dip with all kinds of savory dishes. 

Ingredients

  • 1 cup flat-leaf parsley, packed 
  • ½ cup fresh cilantro leaves, packed 
  • ½ cup olive oil 
  • ¼ cup red wine vinegar 
  • 1 shallot 
  • 3 cloves garlic 
  • 1 tsp. dried oregano, or 1-2 Tbsp. fresh, finely minced 
  • ½ tsp. ground cumin 
  • ¼ tsp. crushed red pepper 
  • ½ tsp. salt 

Directions

  1. Rinse the parsley and cilantro well and shake as much water off the leaves as possible. Chop finely.
  2. Mince the garlic and the shallot.
  3. Combine the olive oil, red wine vinegar, garlic, shallot, oregano, cumin, crushed red pepper, salt and chopped parsley and cilantro in a bowl. Stir to combine. Use immediately or refrigerate until ready to use. 
Lunch & Dinner, Vegan

Spicy Cukes with Peanuts

Ingredients

  • 2 lbs Persian cucumbers, cut diagonally into 1/2’ thick slices (or peeled and seeded standard cukes) 
  • 1 tsp salt 
  • 3 Tbsp Wildbrine Kimchi Sriracha 
  • 1 Tbsp toasted sesame oil 
  • 1 Tbsp tamari 
  • 1 tsp sugar 
  • 1 tsp rice wine vinegar 
  • 1 cup roasted salted peanuts 
  • 2 Tbsp fresh cilantro leaves, chopped 

Directions

  1. Toss cucumbers in salt in large bowl. 
  2. Combine sriracha, sesame oil, tamari, sugar, rice wine vinegar in bowl. 
  3. Add to cucumbers and toss until they are coated evenly. Let them stand at room temperature for at least 15 minutes and not longer than 2 hours. 
  4. Garnish with peanuts and cilantro before serving. 
Lunch & Dinner, Vegan

Kale with Genmaicha Tea

4 servings

Looking for a new take on sautéed greens? Tea to the rescue! Genmaicha tea is a nutty-tasting mixture of green tea and puffed rice, and it’s great as a seasoning. Here’s a nice recipe to help you keep that New Year’s resolution to eat more greens! 

Ingredients

  • 1 Tbsp olive oil 
  • 1 minced shallot 
  • 1 minced clove garlic 
  • 1 bunch kale, de-stemmed and chopped 
  • Squeeze of fresh lemon juice 
  • 1 Tbsp Genmaicha tea 
  • Pinches of salt 
  • Pinches of smoked paprika 

Directions

  1. Warm oil in pan on medium heat. Add minced shallot and garlic and sauté for 2-3 minutes. 
  2. Add  kale and stir-fry for a couple of minutes. 
  3. Squeeze on some lemon juice and add a splash of water, and cover and steam for about 4 minutes. 
  4. In a separate pan, toast Genmaicha tea. 
  5. When kale is tender to your liking, add salt and serve topped with toasted Genmaicha tea and smoked paprika to taste. 
Lunch & Dinner, Vegan

Chickpea “Chicken” Salad

4 servings

This Chickpea “Chicken” Salad Sandwich is a vegan delight! Loaded with chickpeas, crunchy veggies, tangy cranberries, nuts, & a zippy tahini dressing, you’ll love this nourishing and satisfying dish.

Ingredients

  • 3 cups cooked or 2 cans (15 oz) chickpeas (garbanzo beans), drained and rinsed 
  • 1 cup celery, diced 
  • ¼ cup diced red pepper 
  • ½ cup dried cranberries 
  • ½ cup walnuts or pecans, roughly chopped 
  • ½ cup scallions, thinly sliced, white & green parts 
  • Salt & freshly ground pepper to taste (about ½ tsp each) 
Dressing
  • 6 Tbsp tahini 
  • 4 Tbsp champagne, white wine or apple cider vinegar 
  • 2 Tbsp water (about this amount – as needed depending on how thick tahini is) 
  • 1 Tbsp pure maple syrup 

Directions

  1. In a small bowl combine tahini, vinegar, water and maple syrup. Add more water, or vinegar if you’re a vinegar lover, to thin out dressing as desired. 
  2. Set aside for 30 minutes to allow flavors to come together. 
  3. In a large bowl, add garbanzo beans and roughly mash with a strong fork or potato masher. Mash at least ¾ of the chickpeas so it binds well. 
  4. Add celery, red pepper, cranberries, nuts, scallions, salt, pepper and dressing, and mix well. 
  5. Serve on your favorite bread as a closed or open-faced sandwich with avocado slices and tomatoes if you have them handy, or in one of these ways below: 

• Salad: Serve on a bed of leafy greens. 

• Wraps: Great for making tortilla wraps, tucking into pita bread or made into lettuce wraps. 

• Crackers: Scoop up with a variety of crackers, pita chips or rye crisps. 

• Veggies: Delicious with fresh veggies for scooping. Use red bell pepper, jicama, celery or carrots, cucumber, zucchini, etc