When your body says “healthy home-cooked meal” and your mind says “where’s the take-out menu?” your best solution is to have an arsenal of delicious go-to dishes that you can put together quickly using items already in your cupboard, fridge, and freezer. When you keep a well-stocked pantry and freezer, you are always minutes away from a healthy, great-tasting meal. Whether you rely on canned beans and quick-cooking grains or cook your own large batches of beans and rice to portion and freeze, a good supply of grains, beans, and seasonings provides the basis for quick and delicious pantry meals.

Stock your pantry with interesting sauces, seasonings, and condiments, so you can explore the flavors of the world without leaving your kitchen. Such ingredients can help you to build healthy vegan dishes with great flavor combinations, making for endless variety and allowing you to transform your everyday pantry items into extraordinary meals.

Cooking with on-hand ingredients can also save you money. When it’s easy to whip something up, you’re less likely to reach for convenience and processed foods or take-out menus. Incorporating nutritious plant-based ingredients, such as beans, grains, and vegetables, also ensures that you eat healthy, well-balanced meals even on the fly.

Any well-stocked plant-based kitchen should include a variety of vegetables, fruits, and herbs; a selection of dried or canned beans; pasta, rice and other grains; basic seasonings; nondairy milk, nuts, seeds, and nut butters; as well flours and other standard baking items. To get the most out of your pantry, you should stock it with ingredients for recipes that you and your family will enjoy. Stock up on extra items that you use a lot, such as canned tomatoes or canned beans, peanut butter, pasta, and so on. Even if you cook beans from scratch, it’s a good idea to keep some canned beans on hand in case you run out.

Beyond these basics, you’ll want to include particular ingredients in your pantry for your favorite cuisines. To cook with Mediterranean flavors, for example, stock your shelves with artichoke hearts, olives, roasted red peppers, capers, sun-dried tomatoes, and dried porcini mushrooms. For dishes with an Asian flair, keep flavor enhancers on hand such as tamari, toasted sesame oil, chili paste, sriracha sauce, fresh ginger, rice vinegar, and hoisin sauce.

Pantry items are not limited by what’s on the shelf. They also extend to items stored in your refrigerator and freezer. For example, the fridge is where perishable staple foods such as tofu and almond milk are kept, as well as open jars and bottles of condiments and sauces. The freezer is where you can stock up on frozen vegetables such as spinach, green peas, and edamame. I also like to keep a bag of frozen bell pepper strips on hand for stir-fries, as well as cooked rice, beans, seitan, and other foods that can be prepared and conveniently divided into meal-sized portions for freezing or refrigerating.

To illustrate how easy it is to get a healthy and delicious dinner on the table using pantry ingredients, here are four recipes from my book: Cook the Pantry: Vegan Pantry-to-Plate Recipes in 20 Minutes (or Less!) (Copyright © 2015 Robin Robertson, used by permission Vegan Heritage Press, LLC.).

Everyone’s Favorite Black Bean Chili

This is my go-to chili recipe. If I have cooked lentils on hand, I use them instead of the

Soy Curls. You can also add some dark red kidney beans, if you like, to change things up a bit. If using Soy Curls, place them in a heatproof bowl with enough hot water to cover and set aside for 10 minutes to reconstitute.

1 cup reconstituted crumbled Soy Curls or TVP (texturized vegetable protein) granules (optional)

2 (15.5-ounce) cans black beans, drained

1 (24-ounce) jar chunky tomato salsa (hot or mild)

1/4 cup bottled barbecue sauce (optional)

2 tablespoons chili powder, or to taste

1 teaspoon dried oregano

1/2 teaspoon ground cumin

Salt and ground black pepper, to taste

1 1/2 cups frozen corn kernels, thawed

Water, as needed

Combine the ingredients (including the reconstituted Soy Curls, if using) in a saucepan, reserving 1/2 cup of the corn. Cover and cook over medium heat, stirring occasionally, until heated through and the flavors are well blended. Add as much water as needed to create a sauce and prevent sticking to the bottom of the pan. Reduce heat to medium and simmer, stirring frequently, until heated through and long enough to cook off any raw taste from the chili powder, about 15 minutes. Garnish with the remaining corn kernels.

Makes 4 servings

Cheesy Grits and Greens with Smoky Mushrooms

The addition of nutritional yeast and a little vegan butter give grits a cheesy flavor without the cheese. If you like, you may add 1/2 cup of shredded vegan cheddar for more cheesy goodness. The amount of time needed to cook the greens will depend on the type of greens you use and whether they’re fresh or frozen.

1 cup quick-cooking grits

2 teaspoons vegan butter (Earth Balance)

2 tablespoons nutritional yeast

Salt and ground black pepper

1 tablespoon olive oil

4 scallions, minced

3 garlic cloves, minced

8 ounces mushrooms (any kind), sliced or chopped

1 teaspoon liquid smoke

1/2 teaspoon smoked paprika

2 cups chopped fresh or frozen greens (thawed and squeezed, if frozen)

1/2 cup vegetable broth

Cook the grits according to package directions. (It should take about 5 minutes for quick-cooking grits.) Stir in the butter, nutritional yeast, and salt and pepper to taste. Keep warm.

While the grits are cooking, heat the oil in large skillet over medium heat. Add the scallions and garlic and cook 1 minute. Add the mushrooms and cook 3 minutes to soften. Sprinkle on the liquid smoke and smoked paprika, tossing to coat. Add the greens and broth, and season with salt and pepper to taste. Cook, stirring, until the greens are tender, 4 to 8 minutes, depending on the type of greens. Taste and adjust the seasonings, if needed. To serve, top the grits with the mushroom mixture.

Makes 4 servings

Paella from the Pantry

This paella is the ultimate in delicious pantry cooking. The quickest way to get it on the table is by having cooked rice on hand. If you have cooked rice in the freezer, it defrosts quickly in the microwave. You can also substitute a quick-cooking grain such as quinoa, if you prefer.

1 tablespoon olive oil

1 large yellow onion, chopped

3 cloves garlic cloves, minced

1 cup vegetable broth

1 pinch saffron threads or ground turmeric (for color)

1 teaspoon smoked paprika

1 teaspoon dried oregano

1/2 teaspoon red pepper flakes

1 (28-ounce) can diced fire-roasted tomatoes, undrained

Salt and freshly ground black pepper

1 cup frozen green peas, thawed

1 1/2 cups cooked chickpeas or 1 (15.5-ounce) can chickpeas, drained and rinsed

2 1/2 to 3 cups cooked brown rice

1 (6-ounce) jar marinated artichoke hearts, drained and chopped

1 (6-ounce) jar roasted red bell pepper, drained and chopped

1/2 cup sliced pimiento-stuffed green olives

2 tablespoons chopped fresh parsley

Heat the oil in a large saucepan or Dutch oven over medium heat. Add the onion and cook for 5 minutes to soften. Add the garlic and cook 1 minute longer. Stir in the broth, saffron, paprika, bay leaf, oregano, red pepper flakes, and tomatoes and their juice. Bring to a boil, then lower the heat to medium. Season with salt and pepper to taste, cover, and simmer for 8 minutes. Stir in the peas, chickpeas, cooked rice, artichoke hearts, roasted red bell pepper, olives, and parsley. Cook 3 to 5 minutes longer, stirring gently, to heat through. Taste and adjust the seasonings, if needed. Serve hot.

Makes 4 servings

White Bean and Spinach Quesadillas

Frozen spinach and canned white beans combine with garlic and spices to make a delec­table filling for these hearty quesadillas.

1 tablespoon olive oil

3 garlic cloves, pressed or minced

10 ounces frozen spinach, thawed and squeezed dry

Salt and ground black pepper

1 (15.5-ounce) can black beans, drained and rinsed

1 tablespoon lemon juice

1/2 teaspoon ground coriander

1/2 teaspoon ground cumin

2 large flour tortillas

Heat the oil in a saucepan over medium heat. Add the garlic and cook until fragrant, 30 seconds. Add the spinach and season with salt and pepper to taste. Add the beans, lemon juice, coriander, and cumin. Cook, stirring, until the spinach is cooked and the flavors are blended, about 5 minutes. Mash the beans well while cooking. Set aside.

Place two large tortillas on a flat work surface. Divide the spinach mixture evenly be­tween the tortillas. Spread the filling mixture evenly on half of each tortilla. Fold the remaining half of each tortilla over the half with the filling and press gently to enclose and spread the filling close to the edges.

Heat a large nonstick skillet over medium heat. Arrange the quesadillas in the hot skillet, one at a time or both, depending on the size of your skillet. Flatten with a metal spatula and cook until browned on the bottom, about 3 minutes. Flip the quesadillas and cook until the other side is golden brown. Serve hot.

Makes 2 servings

The recipes are from Cook the Pantry by Robin Robertson ©2015. Photos by Ann Oliverio. Published by Vegan Heritage Press. Used with permission.

 About the Author: Robin Robertson has written more than twenty cookbooks, including the best-sellers Vegan Planet, Quick-Fix Vegan, Fresh from the Vegan Slow Cooker, and One-Dish Vegan. A longtime vegan and former restaurant chef, she has written for VegNews Magazine, Vegetarian Times, Cooking Light, and other magazines. Robin lives in the Shenandoah Valley of Virginia with her husband Jon and six cats. Her Web site is www.robinrobertson.com.

You can purchase Cook the Pantry at our online store.

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PICNICS

Summer evenings are the perfect time for a weekend dinner in a park. Vegan picnics can follow suit with their non- veggie counterparts, consisting of traditional fare complete with red and white checkered blanket. Or, a vegan picnic can be a chance to show off some impressive and tasty dishes. Sometimes parks have cooking equip- ment available. Check with your local city parks and nature centers before packing your picnic.

Here are two recipes that are sure to satisfy your palate:

Grilled Seitan Kebabs and Asparagus Spears
Serves 8

Kebabs are relatively easy and just a little bit funkier than veggie burgers. Served with lightly seasoned grilled

asparagus spears, this meal really takes vegan picnics to another level.

For the seitan-onion kebabs:

1 package seitan (you can also make your own), cut into bite-sized chunks

1 medium red onion, chopped to large chunks

16 skewers (bamboo or metal is fine) For the seitan marinade:
3 tablespoons soy sauce
1 tablespoons brown sugar

Small pinch cayenne (optional) 5 cloves garlic, finely chopped 1/3 cup water

Whisk the ingredients for the marinade in a small bowl. Place the seitan in the bowl, making sure the marinade fully covers it. Marinate the seitan for 15 to 20 minutes before placing on the skewers. To prepare the kabobs, alternate between seitan

and onion on skewers. Place the kabobs on the grill and brush them with any marinade that remains. Cook the kabobs for 5 minutes, turning often to evenly cook them.

For the grilled asparagus:

Asparagus spears
1-2 tablespoons olive oil 1 tablespoon rosemary Salt and pepper to taste

On a plate or a baking sheet, drizzle olive oil over the asparagus spears. Sprinkle with the rosemary, salt and pepper. Turn to season other side. Place the spears on the grill; you will want to place them perpendicular to the grill rack so they do not fall through. Cook the spears for about 6 minutes (or until the tops are crispy), turning them often so they do not burn on one side.

Quinoa Salad with Fresh Veggies

Serves 8-10

No grill? No problem! Prepare this meal at home and then tuck it away in a picnic basket for a healthy and tasty alternative to traditional potato and pasta salads. Quinoa is a super food; it packs tons of nutrition and is as versatile as a grain. Instead of dousing the salad in dressing, cook the quinoa in vegetable broth and toss the veggies in a lightly seasoned oil mix.

For the salad:

1 cup quinoa
1 cucumber, diced
1 red onion, diced
1 tomato, diced
2 cups chopped baby spinach 1/4 cup olive oil
Salt and pepper to taste
1 teaspoon dried thyme
3 cloves garlic, minced

Prepare the quinoa. Mix the oil, seasonings and garlic in a small bowl and add the chopped vegetables, tossing them to coat evenly. In a larger bowl, add the quinoa and vegetables and mix. Refrigerate until you leave for your picnic.

MUSIC FESTIVALS

The variety of attendees at a music festival is astounding; the food you bring should have as much variety. Music festivals can be a lot like camping, even more so if you actually do stay overnight. And, with staggering prices for the food and drinks that are available, bringing your own snacks is a must. Take a small cooler to keep this lunch fresh:

Veggie Empanadas

Makes 12 Small Single Servings

This recipe calls for some prep time before, but will give you a forkless feast at any festival or day-long outdoor event. The dough recipe

below was adapted from another at the Tomorrow Austin blog at WordPress. These will be tasty out of the oven, but chilled for a while, they make a nice pocket sandwich.

For the dough:

2 cups all-purpose flour
2 teaspoons baking powder
1 teaspoons salt
1/3 cup vegan margarine, such as Earth

Balance
1/3 cup cold water

Combine the flour, baking powder and salt together. Mix in the margarine with a fork until the dough becomes lumpy, add the cold water and then knead for about 2 minutes, making sure all the ingredients are incorporated. Preheat oven to 350 degrees. Once the dough is combined, roll it out to about 1/4-inch thick. For small empanadas, use the top of a glass. For larger empanadas, use a saucer or a plastic lid.

For the filling:

If you want to substitute other veggies in this filling, you can!

the refrigerator before leaving on your outing, then store in a cooler until you are ready to eat.

DAY HIKES

Hiking requires fuel. Although peanut butter and jelly is a quick fix, regular hikers may tire of this combination. Hiking usually means no heat to cook and no ice to keep food cool; this combination makes for squashed wraps, soggy sandwiches and hungry hikers. And if you are an avid hiker, embarking on trail adventures often, you will become tired of the same granola bars and trail mixes. The following recipe takes the idea of a trail mix – crunchy and energizing – and puts a new spin on it.

Spicy Chickpea Snack*

Serves 4

1 can (15 oz.) chickpeas 2-4 tablespoons olive oil
1 tablespoons chili powder Small pinch cayenne
Salt and pepper to taste

Preheat oven to 400 degrees. Rinse chickpeas well before baking. In a shallow baking dish, combine oil and spices. Add chickpeas and mix until coated. Bake for 7 minutes, then stir. Bake for another 7 to 10 minutes, or until crunchy. Store in the fridge until you leave for a hike. These are great hot or cold and will last in a backpack. n

1-2 green bell peppers, chopped Large onion, diced
1 cup spinach, chopped finely
1 zucchini, cut into small chunks 1 tablespoon olive oil

1 teaspoon cumin
1 teaspoon chili powder Salt and pepper to taste

Place the chopped vegetables in a small bowl. Add the oil and seasoning and toss to coat. Place about 1/2 spoonful into the center of your empanada rounds. Fold the round in half and then press the edges with a fork. Cut a small area in the top of the empanada to allow steam to escape; this will help the filling from oozing out the sides. Brush the empanadas with a little margarine and bake at 350 degrees for 25 to 30 minutes, or until lightly browned. Chill the empanadas in

*This recipe was adapted from Laukaus at Vegweb.com.

KRISTA PARKER is a blogger and online writer who focuses on vegan and vegetarian recipes. She has written product reviews and cookbook reviews on her personal blog: http://somethingscumptious.wordpress.com/. As a lover of vegetarian foods from all over the world, she is constantly looking for new culinary experiences.

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While waiting for our entrees, chosen from the eclectic menu, we drank in the beauty of the environment – sparkling glass tiles illuminated by skylights and an indoor tropical landscape surround the dining room filled with large round wooden tables and chairs and a lovely cascading waterfall window.

Chef Matthew Griffin delighted us with a complimentary appetizer of muffins with a cucumber salsa, generously bringing more as we devoured them.

Following the appetizers, I enjoyed a salad of Sweet & Sour Grilled Endive & Radicchio – plump white beans and haricot vert with cherry tomato vinaigrette ($8). My husband, Tom, ordered the Forest Mushroom and Roasted Garlic Baby Arugula and White Truffle Oil ($11). Flatbread accompanied the salads for all to taste, and one of the non-vegans in our party commented that she was pleasantly amazed that it could be egg-free and yet so delicious.

For my main course, I chose the Sublime Picatta – braised spinach, roasted garlic mashed potatoes and lemon caper sauce ($17), which was delicious and filling. Tom’s main course consisted of Portobello “Tenderloin” – garlic spinach, onion rings, whipped potatoes with au poivre sauce ($16). The food was fresh and colorful with many textures and unique tastes.

Although we were full, we couldn’t resist the scrumptious dessert offerings. We all opted to share the brownies, a strawberry shortcake with vegan whipped cream, and an apple strudel.

We had a lovely dining experience at Sublime. Our waiter was very personable and provided excellent service. Sublime strives to serve the freshest vegan fare using organic ingredients when available. One hundred percent of the profits are donated to organizations that promote animal welfare and the vegan lifestyle.

On the way out we noticed a plaque that read, “Sublime is the restaurant that proves its point by living up to its name!” And it does!

Sublime Recipes:

Mushroom Ceviche

Serves 4 to 6

5 oranges
2 lemons
2 limes
3 tablespoons fresh ginger
3 medium cloves garlic
1 cup sake (rice wine)
1 pound oyster mushrooms (caps only, no stems)
1 cucumber, seeds removed, julienned (a technique of shredding vegetables or other food into long, thin strips)
1/2 large red onion, sliced
1/2 pint cherry tomatoes cut in half
1 whole avocado, diced
1 whole mango, diced

Juice all the citrus in a large container. Add the sake. Mince the ginger and garlic, place in a cheesecloth and squeeze out the juice. Add to the citrus making a marinade. Mix in the oyster mushrooms and let sit for 1 hour. Strain and reserve marinade. Toss together cucumber, onion, tomatoes, avocado and mango. Add some of the marinade to coat. Add marinated mushrooms and serve
immediately.

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The soup was a creamy tomato vegetable, exquisitely blended and delicious. Homemade bread was served consisting of fresh cornbread and foccacia with a divine spread of a sweet potato puree. The dish of baked olives (black and green) was unique and the arugula salad was spectacular with white tuscan beans in a roasted garlic dressing that tasted as if it were freshly picked from the backyard.

My dish was a seitan stew flawlessly prepared and served with sauteed cabbage and Irish soda bread. One of my friends was delighted as well with her baked tofu entree with caramelized onions served with horseradish mustard that was perfectly prepared and presented with real style. We would have liked to have tried more dishes like Afghani Lentil and Vegetable Roll-up with Cilantro Soy Yogurt Glaze or the Southwest Black Bean and Roasted Sweet Potato Burger but couldn’t even finish what we had ordered. I truly believe that the test of a superb restaurant are the sauces and combinations that they put together and each taste was a hit!

None of us was even tempted to order dessert because we were so full and satisfied. So the organic, seasonal pies with the non-dairy whipped cream, sweetened with unrefined sugar or maple syrup and the fruit crisps would have to wait for a return visit.

The dishes were all quite creative, all vegan and are voluminous in their serving portions. The prices are beyond reasonable. A huge sandwich is only about $7 to $9 and the daily main dish specials are about $10 each and I dare you to finish it! They even take reservations, which are recommended, especially for the weekends because it is a small but cozy institute.

Service was very good with a friendly staff. Parking is available on the green or in a lot across the street. Woodstock, New York, an artistic and music haven known as mecca since the ’60s for the free thinker, intelligent radical, spiritually adventurous and ecologically aware individual, had been lacking a true vegan restaurant for years. Those that have appeared have faded into the mist after a few seasons, just like in the musical Brigadoon. Well, if my intuition and taste buds can be trusted, this one is here to stay. I have to urge you to try their magical menu in this most enchanted village. Bon appetito!

CAROLE BARAL has been certified Integral Yoga instructor for more than 25 years and a long-time NAVS board member. She lives part of the year in the Hudson Valley of New York.

Garden Cafe Recipes:

Green Beans In Spicy Miso Sauce

The post Restaurant Review: Garden Cafe appeared first on North American Vegetarian Society.

Quinoa Tabouli

Yield: about 10 cups

Quinoa makes an ideal substitute for bulgur and combines well with the traditional Middle Eastern flavors of this time-honored salad.

• 1 1/2 cups quinoa, rinsed well and drained
• 3 cups water
• 2 cups coarsely chopped fresh parsley
• 2 cups cherry tomatoes, cut in half
• 1 English cucumber, peeled and diced
• 2/3 cup sliced scallions or chives
• 1/4 cup fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 4 teaspoons dried mint
• Salt and pepper

Place the quinoa in a medium saucepan over medium heat, and toast it until the grains are dry, fragrant and turn a shade darker, about 5 minutes. Add the water and bring to a boil. Cover, reduce the heat to low and simmer until all the water is absorbed and the grain is tender, about 12 to 15 minutes. Remove from the heat and let stand, covered, 5 minutes.

Fluff the quinoa with a fork and transfer it to a large bowl. Let it cool, fluffing it occasionally with a fork. When cool, add the parsley, tomatoes, cucumber, scallions, lemon juice, olive oil, mint, and salt and pepper to taste. Toss gently until evenly mixed. Adjust seasonings, if necessary. Serve at once or thoroughly chilled.

Variations: To turn this salad into a more substantial main dish, add one or more of the following:

• * 1 to 1 3/4 cup drained cooked or canned chickpeas
• * 1 cup halved and thinly sliced red radishes
• * 1 cup diced carrots

Instead of cherry tomatoes, substitute 2 large ripe tomatoes, diced.

These recipes are reprinted with permission from: Food Allergy Survival Guide by Vesanto Melina, RD, Jo Stepaniak and Dina Aronson, RD, (c)2004, Healthy Living Publications.

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African Sweet Potato & Peanut Stew

This stew is indescribably delicious serving it over quinoa (which is incredibly nutritious), couscous (which is a traditional North African accompaniment), or brown rice. Enjoy!

Ingredients

• 3 Tbs. water for sautéing
• 3 sweet potatoes, peeled & cut into 1/2″ cubes
• 2 medium yellow onions, chopped
• 3 garlic cloves, pressed or minced
• 1 can (15 oz.) red kidney beans, drained & rinsed
• 2 red bell peppers, seeded & cut into 1/2″ squares
• 1 can (15 oz.) diced tomoatoes or 2 fresh, diced
• 1/2-3/4 cup smooth or crunchy natural peanut butter
• 1/2 tsp. salt (or to taste)
• 1 tsp. ground cumin
• 1 tsp. ground cinnamon
• 1/2 tsp. cayenne pepper
• 3 tsp. light brown sugar
• 4 cups vegetable stock
• 1 tsp. fresh ginger, grated
• fresh cilantro, chopped (optional – for garnish)
• unsalted peanuts, chopped (optional – for garnish)

Directions:
Heat water in a soup pot over medium heat; add onions and garlic and cook until softened, about 5 minutes; add bell peppers, cover, and cook until softened, about 5 more minutes.

Stir in brown sugar, ginger, cumin, cinnamon, and cayenne pepper, and cook, stirring, for 30 seconds.

Stir in peanut butter, and distribute it evenly throughout. Hint: You may want to thin out the peanut butter first by mixing it with some water in a small bowl before adding it to the pot (it will make it easier to incorporate into the stew)

Add sweet potatoes, kidney beans, and tomatoes, and stir to coat.

Add vegetable stock, bring to a boil, then reduce the heat to low and simmer until the potatoes are soft, about 30 minutes

Taste and add salt or other seasonings, if necessary. Serve in individual bowls and top with chopped nuts and cilantro, if desired.

Reprinted with permission from The 30-Day Vegan Challenge by Colleen Patrick-Goudreau

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Apple or Blueberry Cobbler

Yield: 6-8 servings

This could easily be called ‘Fruit Cobbler,’ as it invites the inclusion of any berry or fruit, such as apples or peaches. Because I love biscuits and berries so much, this is one of my favorite desserts.

Ingredients: Cobbler Biscuit Dough

• 1-1/3 cups (165 g) unbleached all-purpose flour
• 3 tablespoons (40 g) granulated sugar, divided
• 1-1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 5 tablespoons (70 g) non-hydogenated, nondairy butter, melted
• 1/2 cup (120 ml) nondairy milk
• 1-2 tablespoons (15 to 30 g) nondairy milk or 1 to 2 tablespoons
  (14 to 28g) melted non-dairy butter, for brushing on top of dough
• 1 tablespoon sugar (for brushing on top of dough)

Ingredients: Filling

•  4-5 cups (580 to 725 g) blueberries or chopped apples
• 1/2 cup (100 g) sugar
• 2 tablespoons (15 g) unbleached all-purpose flour
• 1 teaspoon grated lemon or lime zest (optional)

Directions:
Preheat the oven to 375° F (190° C or gas mark 5). Have ready an ungreased 8- or 9-inch (20- or 23-cm) square baking pan or 8 x 10-inch (20 x 25-cm) rectangular baking pan at least two inches (5 cm) deep.

To make the biscuit dough, combine the flour, 2 tablespoons (26 g) of the granulated sugar, the baking powder, and salt. When completely combined, add the nondairy butter and the 1/2 cup of milk. Stir just until you form a sticky dough. Set aside.

To make the filling, wash and pat dry the blueberries or other fruit. In a large bowl, combine them with the sugar, flour, and lemon zest, if using. Spread evenly in the baking dish.

Using a tablespoon, scoop the dough over the fruit. There will be just enough to cover the fruit. Either leave the dough in shapeless blobs on the fruit or spread it out. Brush the top of the dough with the remaining 1- to 2 tablespoons of milk or butter and the 1 tablespoon of sugar. Bake until the top is golden brown and the juices have thickened slightly, about 45 to 50 minutes. Let cool for 15 minutes before serving.

Reprinted with permission from The 30-Day Vegan Challenge by Colleen Patrick-Goudreau

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