Comfort Food to Warm Your Belly and Soul
by Amber Murtoff
Comfort food needs no explanation; it transcends cultures and generations, a universal language spoken in flavors and textures. Condense the feelings of love and safety, perhaps of simpler times, into something you can fit onto a fork or spoon. More valuable than family heirlooms, these morsels of memories are irreplaceable.
Plant-based meals can easily spark that same joy, even when the original inspiration was far from it, for the culinary world offers a vibrant symphony of vegan options that are just as heartwarming and soul-soothing as their traditional counterparts. In fact, having the ethical burden of supporting animal cruelty lifted adds an entirely new level of comfort.
When in doubt, risotto will never let you down. After a long day, you'll want to dive head-first into a bowl of creamy comfort with Butter Bean Cacio e Pepe Risotto. The classic combination of black pepper and cheese is one for the ages, further enhanced by homemade vegan Parmesan.
Takeout can be tempting when you're craving comfort, but nothing can compare to homemade Sticky Ginger BBQ Bao Buns. Savory yuba "pork" is drizzled with a sweet and spicy ginger BBQ sauce, all wrapped up in fluffy steamed buns, creating a mouth-watering fusion of flavors. Everything Spiced Edamame completes the meal on a bright, zesty note.
Shake off the frigid weather and warm up your taste buds with a slice of Winter White Focaccia Pizza. Thick, chewy flatbread serves as the base for creamy whipped tofu ricotta, sautéed winter greens, and a hint of salty, umami Parmesan.
Transforming hard winter squash into light, airy dumplings only seems like an impossible magic trick. This Butternut Squash Gnocchi recipe effortlessly produces pillowy dumplings infused with the rich, sweet flavor of roasted butternut squash, delicately balanced with hints of nutmeg.
Indulge in the timeless elegance of classic Mushroom Bourguignon, a luxurious twist on a favorite French dish. Rich red wine sauce smothers tender cremini mushrooms, wrapping them in a velvety blanket to unfurl across your tongue. Each spoonful is a symphony of unrivaled earthy goodness.
Finally, on warmer days, enjoy a Glow Bowl, a vibrant mix of kale, Brussels sprouts, quinoa, white beans, and juicy pear slices, topped with grilled tofu halloumi and crunchy Ceylon cinnamon walnuts. Drizzled with a sweet maple balsamic dressing, it's a nutritious and delicious bowl that will leave you feeling fully nourished.
Butterbean Cacio e Pepe Risotto
(Serves 4)
Risotto
1/4 cup vegan butter
2 cloves garlic, minced
1 cup uncooked Arborio rice
4 cups reduced-sodium vegetable broth, kept warm
1 teaspoon olive oil
One 15-ounce can butter beans, drained and rinsed
1/2 cup nutritional yeast
1 teaspoon ground black pepper, plus extra to taste
Salt, to taste
2 Tablespoons fresh parsley, chopped
1 teaspoon lemon zest
In a large skillet, melt vegan butter over medium heat. Add garlic and sauté 1-2 minutes until fragrant. Add rice and stir to coat with the butter mixture. Cook for another 1-2 minutes until the rice is lightly toasted. Begin adding warm broth, one ladleful at a time, stirring frequently. Allow the rice to absorb the broth before adding more. Continue this process until the rice is al dente, about 18-20 minutes.
In a separate skillet, heat olive oil over medium heat. Add butter beans and cook 3-4 minutes, until warm all the way through. Use a fork to lightly mash, leaving some whole for texture.
Plant-Based Parmesan
1/2 cup hulled hemp seeds
2 Tablespoons nutritional yeast
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon salt
Pinch black pepper
While risotto cooks, combine all ingredients for the Parmesan in a food processor. Pulse into a coarse meal.
Once the rice is cooked, stir in the mashed butter beans, nutritional yeast, and black pepper. Salt to taste.
To serve, divide the risotto among plates. Garnish with parsley, Plant-Based Parmesan, lemon zest, and a generous sprinkle of additional black pepper.
| Total calories per serving: 517 | Fat: 16 grams |
| Carbohydrates: 63 grams | Protein: 26 grams |
| Sodium: 290 milligrams | Fiber: 11 grams |
Sticky Ginger BBQ Bao Buns & Everything Bagel-Spiced Edamame
(Serves 5)
Bao Buns
1/2 cup warm water
1 Tablespoon organic granulated sugar
1 teaspoon instant yeast
2 cups all-purpose flour
1 Tablespoon vegetable oil
1/8 teaspoon salt
In a mixing bowl, combine warm water, sugar, and yeast. Allow to sit for 5-10 minutes until foamy.
Add flour, oil, and salt to the yeast mixture. Mix with a spatula until a shaggy dough forms. Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Place the dough in an oiled bowl, cover with a damp towel, and allow to rise in a warm place for about 1 hour or until doubled in size.
Punch down the dough and divide it into 10 equal portions. Roll each portion into a ball and flatten slightly into a disc shape. Place each disc onto a small piece of parchment paper and let them rest for another 15-20 minutes.
Steam the buns in a steamer basket for 10-12 minutes until puffed and cooked through.
Sticky Ginger BBQ Sauce
1/4 cup reduced-sodium soy sauce
2 Tablespoons hoisin sauce
2 Tablespoons ketchup
2 Tablespoons rice vinegar
1 Tablespoon organic dark brown sugar
1 Tablespoon ground ginger
2 cloves garlic, minced
1 teaspoon toasted sesame oil
1/2 teaspoon red pepper flakes (optional)
2 Tablespoons water
1 Tablespoon cornstarch
In a saucepan, combine soy and hoisin sauces, ketchup, rice vinegar, sugar, ginger, garlic, sesame oil, and red pepper flakes (if using). Bring the mixture to a simmer over medium heat and let it cook for 5 minutes, until aromatic.
In a small bowl, combine water and cornstarch to make a slurry. Stir the slurry into the sauce and cook for an additional 2-3 minutes until it thickens. Remove from heat and set aside.
"Pork" Filling
1 teaspoon chili or vegetable oil
2 cloves garlic, minced
1 Tablespoon grated fresh ginger
One 5-ounce package dried yuba, rehydrated and shredded (see Cook's note)
1 Tablespoon reduced-sodium soy sauce
1 Tablespoon organic dark brown sugar
1 teaspoon rice vinegar
Heat oil in a skillet over medium heat. Add garlic and ginger and sauté 1 minute until fragrant. Add shredded yuba to the skillet and cook for 5-7 minutes until lightly browned.
Stir in soy sauce, sugar, and rice vinegar. Cook for another 4-5 minutes until the yuba is coated with sauce. Remove from heat and set aside.
To assemble, split the steamed buns open and fill each with a spoonful of the yuba "pork" filling. Drizzle the Sticky Ginger BBQ sauce over the filling. Serve the Everything Spiced Edamame on the side.
Everything Spiced Edamame
1 Tablespoon olive oil
1 teaspoon toasted sesame oil
2 cups edamame in shells
1 Tablespoon everything bagel seasoning, or to taste (see Cook's note)
In a large skillet, heat both oils over medium heat. Add edamame and cook for 3-4 minutes until hot all the way through.
Sprinkle everything bagel seasoning over the edamame. Stir well to coat evenly. Cook for another 2-3 minutes until fragrant. Remove from heat.
Cook's Note: Yuba is a thin, high-protein sheet of soymilk skin. You can purchase it dried, fresh, or frozen in Asian grocery stores. Everything bagel seasoning contains sesame seeds, poppy seeds, dried garlic and onion, as well as salt, and is sold in the baking aisle.
| Total calories per serving: 461 | Fat: 12 grams |
| Carbohydrates: 66 grams | Protein: 21 grams |
| Sodium: 938 milligrams | Fiber: 9 grams |
White Winter Focaccia Pizza
(Serves 6)
Focaccia Dough
2-3/4 to 3 cups all-purpose flour, divided
1 teaspoon instant yeast
1 teaspoon granulated sugar
1 teaspoon salt
1 cup warm water
2 Tablespoons olive oil, plus more as needed
In a large mixing bowl, combine 23/4 cups flour, yeast, sugar, and salt. Gradually add warm water and olive oil, stirring until a sticky dough forms.
Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic, adding more flour if needed. Place the dough in a lightly oiled bowl, cover with a damp towel, and allow it to rise in a warm place for about 1 hour or until doubled in size.
Whipped Plant-Based Ricotta
One 14-ounce block extra-firm organic tofu, drained and crumbled
2 Tablespoons nutritional yeast
1 Tablespoon lemon juice
1 Tablespoon extra-virgin olive oil
1 Tablespoon garlic powder
Salt and pepper, to taste
Meanwhile, prepare the ricotta. In a food processor, blend tofu until it resembles the texture of ricotta cheese. Add remaining ricotta ingredients to the crumbled tofu. Blend for 2-3 minutes until creamy. Adjust seasoning to taste, adding more salt, pepper, or lemon juice if desired. Use immediately as a topping for pizza, pasta, or sandwiches, or store in an airtight container in the refrigerator for up to 5 days.
Toppings
2 cups chopped winter vegetables, such as kale, Brussels sprouts, and Swiss chard
Plant-Based Parmesan cheese, to taste (recipe on page 7 or use store-bought)
To assemble the pizza, punch down the risen dough and transfer to a lightly oiled 9- x 13-inch sheet pan. Gently press and stretch the dough to form a rectangular shape. Spread the tofu ricotta mixture evenly over the dough, leaving a small border around the edges. Scatter raw greens over the ricotta. Sprinkle Parmesan on top.
Preheat oven to 425 degrees. Bake for 20-25 minutes, or until the crust is golden brown. Allow to cool slightly before slicing into squares or wedges and serve warm.
| Total calories per serving: 432 | Fat: 17 grams |
| Carbohydrates: 50 grams | Protein: 22 grams |
| Sodium: 455 milligrams | Fiber: 5 grams |
Butternut Squash Gnocchi
(Serves 4)
1 medium butternut squash (about 2 pounds), peeled, deseeded, and diced
1 large russet potato, peeled and diced
2 Tablespoons olive oil
Salt and pepper, to taste
2-3 cups all-purpose flour or gluten-free all-purpose flour blend, plus extra for dusting
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
Preheat oven to 400 degrees. Place butternut squash and potatoes on a baking sheet lined with parchment paper. Drizzle with oil and season with salt and pepper. Roast for 25-30 minutes, or until the squash is tender and lightly caramelized. Let cool.
To make the gnocchi dough, mash the vegetables in a large mixing bowl until smooth. Add 2 cups flour, salt, and nutmeg. Mix until a soft dough forms, adding more flour as needed. Form the gnocchi by first lightly flouring a clean work surface. Divide the dough into smaller portions and roll each portion into a long rope, about 1-inch thick. Using a knife, cut the ropes into 1-inch pieces. Optionally, you can use a fork to create ridges on the gnocchi.
To cook the gnocchi, first bring a large pot of lightly salted water to a boil. Carefully drop the gnocchi into the boiling water, working in batches if necessary to avoid overcrowding the pot. Cook the gnocchi for about 2-3 minutes, or until they float to the surface. Remove them with a slotted spoon and transfer to a plate.
Serve gnocchi with your favorite sauce, such as a sage-infused brown butter, creamy cashew sauce, or ginger squash bisque.
| Total calories per serving (without sauce): 439 | Fat: 8 grams |
| Carbohydrates: 84 grams | Protein: 10 grams |
| Sodium: 331 milligrams | Fiber: 7 grams |
Mushroom Bourguignon
(Serves 4)
2 Tablespoons olive oil
1 cup pearl onions
2 cloves garlic, minced
2 carrots, diced or sliced
1 celery stalk, diced
1 pound cremini mushrooms, sliced
1 cup low-sodium vegetable broth
1/2 cup red wine (Burgundy or Pinot Noir) or water
2 Tablespoons tomato paste
1 Tablespoon reduced-sodium soy sauce or tamari
1 teaspoon dried thyme
Salt and pepper, to taste
2 Tablespoons all-purpose flour (optional)
Fresh parsley, chopped
In a large skillet or Dutch oven, heat olive oil over medium heat. Add pearl onions and sauté until translucent, about 5 minutes. Add garlic, carrots, and celery. Cook for another 3-4 minutes until vegetables are softened.
Add mushrooms to the skillet and cook until they release their juices and become golden brown, about 8-10 minutes.
Pour vegetable broth and red wine or water into the skillet filled with the cooked veggies, stirring to combine. Add tomato paste, soy sauce, thyme, salt, and pepper. Stir well to incorporate.
Bring the mixture to a simmer and allow to cook for about 15-20 minutes, allowing the flavors to meld and the sauce to thicken slightly. If desired, sprinkle flour over the mushroom mixture and stir until well combined. Cook for an additional 3-4 minutes until the sauce thickens.
Garnish with parsley. Serve over cooked pasta, over mashed potatoes, or with crusty bread on the side for dipping.
| Total calories per serving: 155 | Fat: 7 grams |
| Carbohydrates: 15 grams | Protein: 5 grams |
| Sodium: 207 milligrams | Fiber: 3 grams |
Cozy Glow Bowl
(Serves 4)
Cinnamon Walnuts
1 cup walnut halves and pieces
1 Tablespoon maple syrup
1/2 teaspoon ground cinnamon
Pinch salt
Preheat oven to 350 degrees. In a small bowl, toss walnuts with maple syrup, cinnamon, and salt until evenly coated. Spread coated walnuts on a baking sheet lined with parchment paper and bake for 8-10 minutes, or until lightly toasted. Remove from oven and set aside to cool.
Tofu Halloumi
One 14-ounce block extra-firm tofu, drained and pressed for 30 minutes
1 Tablespoon olive oil
1 teaspoon salt
1 Tablespoon lemon juice
1/2 teaspoon dried oregano
1/8 teaspoon ground black pepper
Cut tofu into 1/2-inch slices. In a shallow dish, whisk together oil, salt, lemon juice, oregano, and black pepper. Place tofu in the marinade and let marinate for at least 30 minutes.
Heat a grill pan or skillet over medium-high heat. Add marinated tofu and cook for 3-4 minutes on each side, or until golden brown and slightly crispy. Remove from heat and set aside.
Maple Balsamic Dressing
1 Tablespoon balsamic vinegar
1 Tablespoon maple syrup
2 Tablespoons olive oil
Salt and pepper, to taste
In a small bowl, whisk together all ingredients and set aside.
Glow Bowl
2 cups kale, stems removed and chopped
1 cup thinly sliced or shredded Brussels sprouts
1 cup cooked quinoa
One 15-ounce can white beans, drained and rinsed
1 ripe pear, cored and diced
In a large mixing bowl, combine ingredients and divide among serving bowls. Top each bowl with walnuts and tofu halloumi. Drizzle the Maple Balsamic Dressing over the bowl just before serving.
| Total calories per serving: 650 | Fat: 40 grams |
| Carbohydrates: 49 grams | Protein: 30 grams |
| Sodium: 660 milligrams | Fiber: 12 grams |
Photos and Introduction by Hannah Kaminsky
A foodie at heart, Amber strives to create elevated plant-based comfort food. Amber is the owner of The Sweet Botanist™, a Pennsylvania-based meal prep and bakery service that offers classes, personal chef services, fundraising, and consulting. See thesweetbotanist.com
