5 Delicious Recipes That Are Paleo AND Vegan (For Real)

Many people view "Paleo" as synonymous with "carnivorous" — the Paleo diet is often thought to be based on unlimited meat consumption. But, in fact, according to Paleo's proponents, the majority of food intake (volume-wise) should come from vegetables and fruits, and protein consumption should only be responsible for 20-35% of daily calories. Even so, it seems impossible that veganism — a diet that eschews animal products entirely — could work with the Paleo philosophy. It's true that both vegan and Paleo diets exclude dairy products (though for different reasons) and give processed foods an emphatic thumbs-down. But, the Paleo emphasis on animal protein would seem to make it pretty much impossible for the two worlds to collide in any meaningful way.
The cookbook Paleo Vegan is here to prove that idea wrong, by showing "how you can adopt a Paleo diet while still sticking to your vegan principles," writes author Ellen Jaffe Jones. At their cores, both diets advocate eating "what Mother Nature likely had in mind for optimal nutrition." Luckily, the recipes in Paleo Vegan offer not only nutrition but also incredible flavor and freshness. Don't take our word for it: Click through for proof, in the form of five of the book's best recipes.
Paleo Vegan: Plant-Based Primal Recipes by Ellen Jaffe Jones and Alan Roettinger, $11.88, available on Amazon.
1 of 5
Dandelion Salad With Beets
Serves: 4

1 large bunch very fresh dandelion greens (about 6 cups cut leaves)
2 cups grated beets
1/2 cup grated carrot
1/2 cup thinly sliced red onion
1/2 cup thinly sliced celery heart, including leaves
1/3 cup freshly squeezed tangerine juice
2 tbsps white balsamic or champagne vinegar
2 tsps Dijon mustard
1/4 teaspoon sea salt
1/4 teaspoon freshly ground mixed peppercorns (black, white, green, and pink) or black only
1/4 cup walnut oil or extra-virgin olive oil
1/2 cup Brazil nuts, cut into 4 pieces each

Keeping the dandelion greens in a bunch, hold them by the stems and rinse well under cold, running water to remove any grit. Lay the bunch on a cutting board and cut the leaves and tender stems crosswise at 1-inch intervals. Put in a salad spinner and spin dry, or blot dry with a clean dish towel.

Put the greens in a large bowl and add the beets, carrot, onion, and celery. Toss until well-combined.

Put the tangerine juice, vinegar, mustard, salt, and pepper in a medium bowl and whisk until well-combined. Add the oil in a thin stream, whisking constantly until emulsified. Pour over the salad and toss thoroughly.

Divide the salad among 4 plates. Top with the Brazil nuts and serve at once.
2 of 5
Oyster Mushroom And Baby Bok Choy Curry
Serves: 4


12 oz firm tofu, cut into 1/2-inch cubes (optional)
1 tbsp low-sodium tamari (optional)
1 lb oyster mushrooms
8 oz baby bok choy
2 tbsps extra-virgin coconut oil
2 tbsps panang or red curry paste
1 can (15 oz) full-fat coconut milk
1/2 cup coarsely chopped fresh cilantro
4 scallions, thinly sliced on a sharp diagonal, for garnish

Put the optional tofu and optional tamari in a medium bowl and toss gently. Set aside.

Quarter the mushrooms lengthwise. Put a large saucepan over high heat and add the oil. Tilt the saucepan back and forth until the oil melts and is evenly distributed. Add the mushrooms and bok choy. Stir briskly about 1 minute, until the bok choy wilts. Stir in the curry paste. Add the coconut milk and stir. Bring to a boil, decrease the heat to medium, and simmer until the mushrooms are tender, about 4 minutes. Add the tofu, if using, and warm through, about 5 minutes. Remove from the heat and stir in the cilantro.

Divide among the 4 bowls and garnish generously with the scallions. Serve at once.
3 of 5
Butternut Squash With Hazelnuts
Serves: 4

1 medium butternut squash
1 tsp extra-virgin coconut oil
1/4 cup flax oil
1/2 tsp ground allspice
1/4 tsp sea salt
1/4 tsp freshly ground black pepper
1/4 tsp crushed Aleppo pepper (optional)
1 cup hazelnuts, roasted, peeled, and coarsely chopped
1 tbsp snipped fresh chives, for garnish

Preheat the oven to 400°F.

Cut the squash in half lengthwise. Rub a sheet of parchment paper with the coconut oil and put the parchment on a baking sheet, oil-side up. Put the squash on the parchment, cut-side down. Bake for 45 minutes. Decrease the oven temperature to 325°F and continue for 30 minutes. Scoop out the seeds with a spoon and discard.

Scoop the flesh into a large bowl and mash with a spatula. Add the flax oil, allspice, salt, pepper, and optional pepper and stir until well-combined. Reserve 1/4 cup of the hazelnuts and stir the remaining 3/4 cup of hazelnuts into the squash until well-distributed.

Divide the squash among 4 bowls. Sprinkle with the remaining hazelnuts and garnish with the chives. Serve at once.
4 of 5
Artichokes Stuffed With Quinoa, Olives, And Capers
Serves: 4

3/4 cup quinoa
1 1/4 cups water
2 1/4 tsps sea salt
1 cube unsalted vegetable bouillon (optional)
4 large artichokes
2 lemons
1 bay leaf
2 tbsps extra-virgin olive oil
1 small red onion, diced
1 clove garlic, minced
12 green olives, pitted and coarsely chopped
2 tbsps capers
Freshly ground black pepper
2 tbsps coarsely chopped parsley

Rinse the quinoa and put it in a small saucepan. Add the water, 1/4 teaspoon of the salt, and the optional bouillon cube. Bring to a boil over high heat. Decrease the heat to low, cover, and cook for 15 minutes. Remove from the heat. Fluff the grains with a spatula and replace the cover.

Prepare the artichokes: Grate the zest from the lemons onto a small plate. Cover the zest and set aside. Juice a lemon through a strainer into a medium saucepan and save the rinds. Add the remaining 2 tablespoons of salt, the bay leaf, and enough water to fill the saucepan a little more than halfway.

Grasp an artichoke by the stem and snap off the outer leaves until the tender inner leaves are exposed. Cut across the artichoke just above where the leaves are attached. Cut away the tough, darker-green exterior of the artichoke, exposing the juicy inner flesh. Rub all the exposed areas with the juicy side of the lemon rind to prevent discoloration. Using a small spoon, dig out and discard the hairy choke. Cut off the stem. If the stem is one inch or more in diameter, carve away the exterior to expose the heart. Dice the inner stem, toss with lemon juice, and set aside. Drop the prepared artichoke into the saucepan containing the lemon water. Repeat with the remaining artichokes.

Put the saucepan over high heat and bring to a boil. Decrease the heat to medium, cover, and simmer until the artichokes are just tender. Remove and drain.

Preheat the oven to 350°F.

Put the oil in a large saucepan over high heat and add the onion. Cook, stirring frequently, until the vegetables are soft, about 10 minutes. Add the olives and capers and stir about 2 minutes. Season with pepper. Remove from heat and stir in the quinoa and parsley.

Turn the artichokes over and divide the quinoa mixture among them, forming mounds. Press gently to compact the mounds. Put the stuffed artichokes on a baking sheet and bake on the middle rack for about 15 minutes, until hot. Serve at once.
5 of 5
Hazelnut-Chocolate Bark
Serves: 10

Ingredients 2 cups very fresh hazelnuts, roasted
1 lb dark chocolate, coarsely chopped

Put about half the hazelnuts on a cutting board and cut them cleanly in half lengthwise. Chop the remaining nuts coarsely. Keep the two separate.

Reserve about 1 ounce of the chocolate and put the rest in a medium bowl. Create a water bath by putting about 2 inches of hot (but not boiling) water in a shallow bowl. Set the bowl of chocolate in the shallow bowl of water. Stir until the chocolate is completely melted. Move the bowl of chocolate to the countertop and stir in the reserved ounce of chocolate until it has melted. Return the bowl to the water bath and stir for 1-2 minutes.

Spread a sheet of aluminum foil shiny-side up on the back of a cooking sheet. Pour the melted chocolate onto the foil, forming a rough rectangular shape. Smooth the chocolate out with a long metal spatula to an even thickness of about 1/4 inch. Set the hazelnut halves cut-side up into the chocolate, pressing the nuts down lightly. Sprinkle the chopped hazelnuts over the chocolate, covering as much area as possible. Put the baking sheet in the refrigerator until the chocolate has set, about 15 minutes.

Remove from the fridge. Pull the chocolate away from the foil and break the chocolate into random pieces, stack them on a plate, and dig in! Store leftovers (if there are any) in a tightly sealed container in the fridge.