These refried beans are creamy, delightfully seasoned, and perfect for drizzling over chips when you're constructing vegan nachos.
Directions
2 tbsp safflower oil
1 onion, minced
2 cloves garlic, minced
1 tbsp cumin seeds
8 small dried red chilies
1 bay leaf
1/8 tsp freshly ground black pepper
1 tbsp arbol chili powder
1/2 cup vegetable broth
30 oz canned black beans, drained
8 oz canned fire roasted green chilies
2 tbsp fresh lime juice
Directions
Preheat a skillet over medium-high heat. When it's hot, add the oil, wait till it shimmers, then add the garlic, the cumin seeds, the red chilies, the bay leaf, and the black pepper. Saute for about a minute, or until fragrant. Add the onion and saute for about five more minutes, or until the onion begins to darken. Stir in the arbol chili powder and saute for a minute more.
Lower the heat to medium low and deglaze the pan with the vegetable broth. Add the black beans and green chilies, stir to combine, bring to a simmer, and then lower the heat and cover.
Let simmer for about half an hour. Mash the beans with a potato masher (I like to mash them till creamy but not smooth) and stir in the lime juice.
Enjoy with corn chips, corn tortillas, polenta, rice, quinoa... you get the idea.
Wednesday, November 14, 2012
Sunday, November 11, 2012
Thundermints
Fudgy, minty, awesome. Props to Arizmendi Bakery for the name and Vegan Cookies Invade Your Cookie Jar for recipe inspiration.
Ingredients
1/2 cup almond milk
2 tbsp ground flax seed
1/2 cup canola oil
1 1/4 cup white sugar
1 tsp vanilla extract
1 tsp mint extract
1 1/2 cups plus 2 tbsp all-purpose flour
1/2 cup dutch cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 cup chocolate chips or chunks
Directions
Preheat oven to 350 F. Line 2 cookie sheets with parchment paper.
Combine the almond milk, flax seed, canola oil, suger, vanilla extract and mint extract. Whisk vigorously or blend with a mixer until smooth.
Sift together the dry ingredients. Fold the dry into the wet, then fold in the chocolate chips or chunks. The dough will be wet.
Drop 2 tbsp of dough per cookie on to the baking sheets, about 2 inches apart -- these cookies will spread.
Bake for 8-10 minutes or until cracked on top. Cool for 5 minutes and then transfer to a wire rack.
Store in a loosely covered container.
Ingredients
1/2 cup almond milk
2 tbsp ground flax seed
1/2 cup canola oil
1 1/4 cup white sugar
1 tsp vanilla extract
1 tsp mint extract
1 1/2 cups plus 2 tbsp all-purpose flour
1/2 cup dutch cocoa powder
1/2 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 cup chocolate chips or chunks
Directions
Preheat oven to 350 F. Line 2 cookie sheets with parchment paper.
Combine the almond milk, flax seed, canola oil, suger, vanilla extract and mint extract. Whisk vigorously or blend with a mixer until smooth.
Sift together the dry ingredients. Fold the dry into the wet, then fold in the chocolate chips or chunks. The dough will be wet.
Drop 2 tbsp of dough per cookie on to the baking sheets, about 2 inches apart -- these cookies will spread.
Bake for 8-10 minutes or until cracked on top. Cool for 5 minutes and then transfer to a wire rack.
Store in a loosely covered container.
Sunday, November 4, 2012
Channa Masala
Heavily spiced chickpeas in a tomato base.
Ingredients
3 tbsp olive oil
2 medium onions, chopped
4 cloves garlic, minced
1 tbsp ginger, minced
2 green chili peppers, seeded and minced
Add the remaining 1 tsp of garam masala, stir, and serve.
Serve with flatbread, samosas, or rice.
Ingredients
3 tbsp olive oil
2 medium onions, chopped
4 cloves garlic, minced
1 tbsp ginger, minced
2 green chili peppers, seeded and minced
4 small dried red chilies
2 tbsp cumin seeds
1 tbsp garam masala
2 tbsp cumin seeds
1 tbsp garam masala
1 tsp ground coriander
1 tsp ground tumeric1/2 tsp ground cayenne
8 curry leaves
1 15-oz can diced tomatoes
2 15-oz cans chickpeas
1 cup water
1 1/2 tsp amchoor powder
1 tsp garam masala
1 tsp salt
Directions
Saute the onions over medium-high heat in the olive oil until they begin to brown, about five minutes. Add the garlic, ginger, and green chilies. Saute for a minute, then add the cumin seeds,garam masala, and dried red chilies, and saute for one or two minutes more.
Add the coriander, tumeric, cayenne, and salt. Stir well and saute for another minute before adding the tomatoes and water. Deglaze the pan. Add the amchoor powder and curry leaves.
Stir to combine and raise heat to medium-high. Bring to a boil, cover and reduce to a simmer. Cook for 10 minutes.
1 tsp ground tumeric1/2 tsp ground cayenne
8 curry leaves
1 15-oz can diced tomatoes
2 15-oz cans chickpeas
1 cup water
1 1/2 tsp amchoor powder
1 tsp garam masala
1 tsp salt
Directions
Saute the onions over medium-high heat in the olive oil until they begin to brown, about five minutes. Add the garlic, ginger, and green chilies. Saute for a minute, then add the cumin seeds,garam masala, and dried red chilies, and saute for one or two minutes more.
Add the coriander, tumeric, cayenne, and salt. Stir well and saute for another minute before adding the tomatoes and water. Deglaze the pan. Add the amchoor powder and curry leaves.
Stir to combine and raise heat to medium-high. Bring to a boil, cover and reduce to a simmer. Cook for 10 minutes.
Remove the dried red chilies and curry leaves (if you can find them). Stir in the chickpeas, return to a simmer, and cook for 10 minutes more.
Add the remaining 1 tsp of garam masala, stir, and serve.
Serve with flatbread, samosas, or rice.
Sunday, October 14, 2012
Eggplant tofu stirfry in spicy garlic sauce
This is a great way to use up those surprise eggplants from your CSA box.
Ingredients
1 package medium-firm tofu
2 lbs. chinese or japanese eggplant
2 tbsp peanut oil, divided
1 tbsp minced garlic
1 tsp minced ginger
1 1/4 cup water
2 tbsp tamari
2 tbsp rice vinegar
1 tbsp asian chili sauce (the kind with visible seed, "fresh ground chili paste" -- not sriracha)
2 tsp sesame oil
1 tsp agave
1/2 cup red bell pepper, chopped into bitesize pieces
1 medium or 2 small tomatoes, chopped
1/3 cup green onions, green parts only, 1" slices
Directions
Press the tofu and slice it into bite-size pieces. I prefer large isosceles triangles for this recipe.
Slice the eggplant 1 cm wide along the diagonal. Lay the sliced eggplant in a single layer on a baking tray or large plate and salt. Use several good pinches. Let sit for 15 minutes, wipe away the excess salt and moisture, flip, and repeat.
Prepare the sauce: stir together the water, soy sauce, rice vinegar, chili sauce, sesame oil, and agave.
Heat the wok at medium-high. Add 1 tbsp oil, garlic, and ginger, and and saute for 20-30 seconds or until the garlic and ginger become fragrant. Be careful not to burn. Remove the garlic and ginger to the sauce mixture, leaving the oil in the wok.
Add the tofu and bell pepper and stirfry until the tofu is browned and the peppers are singed and perhaps crisp-cooked, and remove from the wok.
Add the other tbsp oil and the eggplant to the wok and stirfry for three to five minutes, or until darkening and softening.
Lower the heat, add the sauce mixture and stir to combine. Cook five to ten minutes, stirring occasionally, until the eggplant is falling apart and the sauce has reduced. Add more water if necessary.
Fold in the tofu and bell pepper, as well as the tomatoes and green onions, and cook another minute or two. Everything should be heated through and coated with sauce.
Optionally, serve over short-grain brown rice.
Ingredients
1 package medium-firm tofu
2 lbs. chinese or japanese eggplant
2 tbsp peanut oil, divided
1 tbsp minced garlic
1 tsp minced ginger
1 1/4 cup water
2 tbsp tamari
2 tbsp rice vinegar
1 tbsp asian chili sauce (the kind with visible seed, "fresh ground chili paste" -- not sriracha)
2 tsp sesame oil
1 tsp agave
1/2 cup red bell pepper, chopped into bitesize pieces
1 medium or 2 small tomatoes, chopped
1/3 cup green onions, green parts only, 1" slices
Directions
Press the tofu and slice it into bite-size pieces. I prefer large isosceles triangles for this recipe.
Slice the eggplant 1 cm wide along the diagonal. Lay the sliced eggplant in a single layer on a baking tray or large plate and salt. Use several good pinches. Let sit for 15 minutes, wipe away the excess salt and moisture, flip, and repeat.
Prepare the sauce: stir together the water, soy sauce, rice vinegar, chili sauce, sesame oil, and agave.
Heat the wok at medium-high. Add 1 tbsp oil, garlic, and ginger, and and saute for 20-30 seconds or until the garlic and ginger become fragrant. Be careful not to burn. Remove the garlic and ginger to the sauce mixture, leaving the oil in the wok.
Add the tofu and bell pepper and stirfry until the tofu is browned and the peppers are singed and perhaps crisp-cooked, and remove from the wok.
Add the other tbsp oil and the eggplant to the wok and stirfry for three to five minutes, or until darkening and softening.
Lower the heat, add the sauce mixture and stir to combine. Cook five to ten minutes, stirring occasionally, until the eggplant is falling apart and the sauce has reduced. Add more water if necessary.
Fold in the tofu and bell pepper, as well as the tomatoes and green onions, and cook another minute or two. Everything should be heated through and coated with sauce.
Optionally, serve over short-grain brown rice.
Tuesday, October 9, 2012
Hummus and veg sandwiches
Alright, this is so simple it barely qualifies as a recipe -- but it's damn delicious, and a quick, balanced meal.
Tonight I used pitas, but tortillas or lavash work just well if you want a wrap. You can also use hearty bread.
If you're making your own hummus specifically for sandwiches, make it thicker than usual. You'll appreciate the texture.
Protip: To maximize aesthetic pleasure, uniformly slice or dice your vegetables.
Ingredients (for 1-2 people)
2 pitas
1/2 cup hummus
2 small tomatoes, diced or sliced
1 small red onion, diced or sliced
1 small cucumber, diced or sliced
1 big handful of bean sprouts
Salt and pepper to taste
Directions
Heat the pitas in a skillet or over an open flame. Cut in half and split open, being careful of steam.
Spread two tablespoons of hummus in each pita. Top with the vegetables, and salt and pepper to taste.
Nom!
Tonight I used pitas, but tortillas or lavash work just well if you want a wrap. You can also use hearty bread.
If you're making your own hummus specifically for sandwiches, make it thicker than usual. You'll appreciate the texture.
Protip: To maximize aesthetic pleasure, uniformly slice or dice your vegetables.
Ingredients (for 1-2 people)
2 pitas
1/2 cup hummus
2 small tomatoes, diced or sliced
1 small red onion, diced or sliced
1 small cucumber, diced or sliced
1 big handful of bean sprouts
Salt and pepper to taste
Directions
Heat the pitas in a skillet or over an open flame. Cut in half and split open, being careful of steam.
Spread two tablespoons of hummus in each pita. Top with the vegetables, and salt and pepper to taste.
Nom!
Tuesday, October 2, 2012
The best braised kale
This is one of my favorite pre-dinner snacks. Why? Probably because I just re-use the pan for cooking dinner. Also, kale is one of the heartiest leaf veggies out there. Super-satisfying.
Ingredients
A whole lotta kale, torn into bite-size pieces
Olive oil
Kosher salt
Roasted sesame seeds (light-colored, to stand out against the kale)
Directions
Heat the pan at medium-high. Splash some olive oil in there--about a tablespoon does the trick.
Add your kale to the pan and mix it all around. Keep stirring while it cooks, which should take about two minutes.
You'll know it's finished when the kale is just starting to wilt and begins turning a darker, more vibrant green.
Remove from heat, season with a pinch of kosher salt, and garnish with the sesame seeds.
Ingredients
A whole lotta kale, torn into bite-size pieces
Olive oil
Kosher salt
Roasted sesame seeds (light-colored, to stand out against the kale)
Directions
Heat the pan at medium-high. Splash some olive oil in there--about a tablespoon does the trick.
Add your kale to the pan and mix it all around. Keep stirring while it cooks, which should take about two minutes.
You'll know it's finished when the kale is just starting to wilt and begins turning a darker, more vibrant green.
Remove from heat, season with a pinch of kosher salt, and garnish with the sesame seeds.
Sunday, September 9, 2012
Lemon-parsley lentil and bulgur soup
This is a nice summery soup. The parsley and lemon make the flavor pop, while the lentils and bulgur provide hearty satisfaction.
Adapted from Eats Well With Others.
Ingredients
3 tbsp olive oil
2 large onions, diced
4 cloves garlic, minced
2 tbsp tomato paste
2 tsp ground cumin
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper
2 quarts vegetable broth
1 1/2 cups red lentils, rinsed
1/2 cup bulgur
2 large carrots, peeled and diced
juice of 1 lemon
1/3 cup chopped fresh parsley
Directions
Heat a large pot to medium-high heat. Add the olive oil and heat it till it shimmers. Saute the onions for four minutes, add the carrots and garlic, and saute for another four minutes.
Add the tomato paste, cumin, salt, black pepper, and cayenne pepper, and saute for two minutes more, stirring frequently.
Add the broth, lentils, and bulgur. Bring to a boil, partially cover, and reduce heat. Simmer for 30 minutes or until the lentils are falling apart and the carrots are tender.
Add the lemon juice and fresh parsley.
Adapted from Eats Well With Others.
Ingredients
3 tbsp olive oil
2 large onions, diced
4 cloves garlic, minced
2 tbsp tomato paste
2 tsp ground cumin
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp cayenne pepper
2 quarts vegetable broth
1 1/2 cups red lentils, rinsed
1/2 cup bulgur
2 large carrots, peeled and diced
juice of 1 lemon
1/3 cup chopped fresh parsley
Directions
Heat a large pot to medium-high heat. Add the olive oil and heat it till it shimmers. Saute the onions for four minutes, add the carrots and garlic, and saute for another four minutes.
Add the tomato paste, cumin, salt, black pepper, and cayenne pepper, and saute for two minutes more, stirring frequently.
Add the broth, lentils, and bulgur. Bring to a boil, partially cover, and reduce heat. Simmer for 30 minutes or until the lentils are falling apart and the carrots are tender.
Add the lemon juice and fresh parsley.
Sunday, August 12, 2012
Blueberry oatmeal smoothie
This recipe produces 32 ounces of smoothie, about 500 calories. With the oatmeal and flax it's reasonably hearty.
Ingredients
1/2 cup oatmeal
2 tbsp ground flax
1 banana, frozen or fresh
2 cups frozen blueberries
1/2 tbsp agave nectar
2 cups unsweetened almond milk
Directions
Thoroughly grind the oatmeal in the blender.
Add the other ingredients and blend at medium until smooth (~90 seconds).
Drink immediately or refrigerate.
Ingredients
1/2 cup oatmeal
2 tbsp ground flax
1 banana, frozen or fresh
2 cups frozen blueberries
1/2 tbsp agave nectar
2 cups unsweetened almond milk
Directions
Thoroughly grind the oatmeal in the blender.
Add the other ingredients and blend at medium until smooth (~90 seconds).
Drink immediately or refrigerate.
Saturday, July 28, 2012
Tempeh burgers
This is a potent, filling sandwich, pretty directly from the outstanding Slate series You're Doing It Wrong.
Ingredients
1/2 cup soy sauce
1/4 cup extra-virgin olive oil
1 large shallot, minced
3 garlic cloves, minced
1 tbsp agave syrup
1 tbsp fresh thyme leaves or 1 teaspoon dried thyme
Two big cracks of fresh-ground black pepper
1 lb tempeh (2 8-oz bricks), cut into 4 equal squares
4 buns or 8 slices of hearty bread
Directions
Preheat the oven to 375 F. Get out a 9x9" pan.
In a medium bowl, whisk together all the ingredients except the tempeh. Lay the tempeh in the pan in a single layer. Drizzle the wet mixture over top.
Bake for 30 minutes. Flip the burgers over, drizzle the sauce from the sides of the pan over top again, and bake for another 20-30 minutes or until no liquid remains. Remove the pan from the oven.
Toast the buns if desired, and build your sandwiches with all the fixings you want. Lettuce, tomato, onion, vegenaise, mustard... avocado, onion rings, sauerkraut... hell, even ketchup and pickle.
1/2 cup soy sauce
1/4 cup extra-virgin olive oil
1 large shallot, minced
3 garlic cloves, minced
1 tbsp agave syrup
1 tbsp fresh thyme leaves or 1 teaspoon dried thyme
Two big cracks of fresh-ground black pepper
1 lb tempeh (2 8-oz bricks), cut into 4 equal squares
4 buns or 8 slices of hearty bread
Directions
Preheat the oven to 375 F. Get out a 9x9" pan.
In a medium bowl, whisk together all the ingredients except the tempeh. Lay the tempeh in the pan in a single layer. Drizzle the wet mixture over top.
Bake for 30 minutes. Flip the burgers over, drizzle the sauce from the sides of the pan over top again, and bake for another 20-30 minutes or until no liquid remains. Remove the pan from the oven.
Toast the buns if desired, and build your sandwiches with all the fixings you want. Lettuce, tomato, onion, vegenaise, mustard... avocado, onion rings, sauerkraut... hell, even ketchup and pickle.
Thursday, April 19, 2012
Spinach Artichoke Dip
Creamy and rich. Reheats well, too, so I take it to work for lunch with tortilla chips.
Ingredients
1 tbsp olive oil
1/2 yellow onion, finely diced
1 8 oz jar artichoke hearts, finely diced
12 oz fresh baby spinach, thoroughly chopped
1 12 oz package silken tofu, drained
3 garlic cloves, sliced thin
3 tbsp apple cider vinegar
1/2 cup nutritional yeast
1 tsp dried parsley
1 tsp dried basil
1 tsp cayenne pepper (reduce to 1/4 tsp if you prefer very little spice)
1 tsp salt
1/2 tsp black pepper
Directions
Preheat oven to 350.
Saute onions on medium-high heat with the olive oil for two minutes. Add artichokes and saute for three more minutes. Add spinach and saute for four or five minutes, until the spinach is completely wilted and softened.
In a food processor or blender, combine the tofu, garlic, nutritional yeast, vinegar, spices and salt. Blend until smooth.
Pour the tofu mix into a 8x8 or 9x9 baking dish. Mix in the sauteed vegetables.
Bake for 20 minutes, or until lightly browned on top.
Serve with tortilla chips or pita chips.
Ingredients
1 tbsp olive oil
1/2 yellow onion, finely diced
1 8 oz jar artichoke hearts, finely diced
12 oz fresh baby spinach, thoroughly chopped
1 12 oz package silken tofu, drained
3 garlic cloves, sliced thin
3 tbsp apple cider vinegar
1/2 cup nutritional yeast
1 tsp dried parsley
1 tsp dried basil
1 tsp cayenne pepper (reduce to 1/4 tsp if you prefer very little spice)
1 tsp salt
1/2 tsp black pepper
Directions
Preheat oven to 350.
Saute onions on medium-high heat with the olive oil for two minutes. Add artichokes and saute for three more minutes. Add spinach and saute for four or five minutes, until the spinach is completely wilted and softened.
In a food processor or blender, combine the tofu, garlic, nutritional yeast, vinegar, spices and salt. Blend until smooth.
Pour the tofu mix into a 8x8 or 9x9 baking dish. Mix in the sauteed vegetables.
Bake for 20 minutes, or until lightly browned on top.
Serve with tortilla chips or pita chips.
Sunday, April 15, 2012
Mujaddara (lentils and rice with onion)
Mujaddara is a traditional favorite throughout the Middle East. It's absolute comfort food, especially when eaten with pita chips.
Ingredients
3 large yellow onions, sliced into rings
1/3 cup olive oil
4 cups water
1 cup long-grain brown basmati rice, rinsed
1 cup red lentils, rinsed
1 tsp salt
1 cinnamon stick
1/2 tsp allspice
1 1/2 tsp cumin
Directions
Preheat the oven to 425 degrees. Toss the onions with the olive oil in a baking pan and roast for 40-60 minutes, stirring every 5-10 minutes, until well browned and reduced. The darker they get, the sweeter they'll taste. It's great if you can get them blackened a bit in spots. When they're done cooking, remove the pan from the oven and set aside.
Bring the water to boil and add the spices, salt and rice. Stir, return to a boil, and then cover and reduce heat to low. Simmer for 15 minutes.
Add the lentils, stirring gently -- you don't want to break up the rice grains. Return to a boil, cover, and reduce heat back to low. Simmer for another 30 minutes or until the rice and lentils are tender.
Top the lentils and rice with the onions. Enjoy with homemade pita chips, if you like, though sauteed greens make a healthier side dish.
Ingredients
3 large yellow onions, sliced into rings
1/3 cup olive oil
4 cups water
1 cup long-grain brown basmati rice, rinsed
1 cup red lentils, rinsed
1 tsp salt
1 cinnamon stick
1/2 tsp allspice
1 1/2 tsp cumin
Directions
Preheat the oven to 425 degrees. Toss the onions with the olive oil in a baking pan and roast for 40-60 minutes, stirring every 5-10 minutes, until well browned and reduced. The darker they get, the sweeter they'll taste. It's great if you can get them blackened a bit in spots. When they're done cooking, remove the pan from the oven and set aside.
Bring the water to boil and add the spices, salt and rice. Stir, return to a boil, and then cover and reduce heat to low. Simmer for 15 minutes.
Add the lentils, stirring gently -- you don't want to break up the rice grains. Return to a boil, cover, and reduce heat back to low. Simmer for another 30 minutes or until the rice and lentils are tender.
Top the lentils and rice with the onions. Enjoy with homemade pita chips, if you like, though sauteed greens make a healthier side dish.
Saturday, March 31, 2012
"Mac Daddy" Macaroni and Cheez
This macaroni and cheez casserole, almost directly out of the Veganomicon, is heavy-duty comfort food for a rainy day and a sick girlfriend.
Warning: It's heavy on the nutritional yeast and may be for aficionados only.
Equipment
an 8 1/2" by 11" casserole dish or baking pan
a whisk
Ingredients
4 cups vegetable broth
1/2 cup all-purpose flour
2 tbsp olive oil
6 cloves garlic, minced or pressed
liberal pinch of dried thyme, crumbled
1/2 tsp salt
1/4 tsp fresh-ground black pepper
1/4 tsp turmeric
1 1/2 cup nutritional yeast
2 tbsp fresh lemon juice
1 tsp dry mustard
1 lb elbow macaroni, cooked al dente
1 lb extra firm tofu
1 tsp salt
1 tbsp olive oil
2 tbsp olive oil
Directions
Preheat the oven to 325 Fahrenheit.
Begin cooking the macaroni before you start on the sauce. Cook the noodles until they are just entering the al dente stage and then drain and set aside until you're done with the sauce.
Whisk the broth, flour together until smooth. Add the turmeric and nutritional yeast and whisk again.
Saute the garlic in the olive oil on medium-low heat for two minutes. Increase heat to medium and add the thyme, salt and pepper. Stir for 15 seconds and add broth mixture and whisk constantly for about three minutes. If it doesn't thicken and bubble, increase the heat to medium high and keep whisking.
Once it thickens and bubbles, cook for another two minutes. Remove from heat and cover to keep warm. Stir before using.
Once the sauce and noodles are ready, crumble the tofu into the baking dish. Keep mashing with your hands and squishing it through your fingers until it has the consistency of ricotta, about three minutes. Stir in the salt, lemon juice and olive oil.
Then stir in about 1/2 cup of cheez sauce. Next, add the noodles and stir again. Even everything out, add the rest of the sauce, and even it out one more time.
Bake uncovered at 325 Fahrenheit for 30 minutes. The top should be slightly browned. Let sit for 20 minutes before serving.
Variations
There are lots of variations in the source material for vegetables you can add. Broccoli, peas, greens, squash, zucchini, and probably whatever else you find in your fridge. Be imaginative. Throw some asparagus in there.
Myself, I like to add 1 - 2 tbsp Cholula. Maybe I'll try jalapeno slices and pineapple chunks, too, who knows.
Warning: It's heavy on the nutritional yeast and may be for aficionados only.
Equipment
an 8 1/2" by 11" casserole dish or baking pan
a whisk
Ingredients
4 cups vegetable broth
1/2 cup all-purpose flour
2 tbsp olive oil
6 cloves garlic, minced or pressed
liberal pinch of dried thyme, crumbled
1/2 tsp salt
1/4 tsp fresh-ground black pepper
1/4 tsp turmeric
1 1/2 cup nutritional yeast
2 tbsp fresh lemon juice
1 tsp dry mustard
1 lb elbow macaroni, cooked al dente
1 lb extra firm tofu
1 tsp salt
1 tbsp olive oil
2 tbsp olive oil
Directions
Preheat the oven to 325 Fahrenheit.
Begin cooking the macaroni before you start on the sauce. Cook the noodles until they are just entering the al dente stage and then drain and set aside until you're done with the sauce.
Whisk the broth, flour together until smooth. Add the turmeric and nutritional yeast and whisk again.
Saute the garlic in the olive oil on medium-low heat for two minutes. Increase heat to medium and add the thyme, salt and pepper. Stir for 15 seconds and add broth mixture and whisk constantly for about three minutes. If it doesn't thicken and bubble, increase the heat to medium high and keep whisking.
Once it thickens and bubbles, cook for another two minutes. Remove from heat and cover to keep warm. Stir before using.
Once the sauce and noodles are ready, crumble the tofu into the baking dish. Keep mashing with your hands and squishing it through your fingers until it has the consistency of ricotta, about three minutes. Stir in the salt, lemon juice and olive oil.
Then stir in about 1/2 cup of cheez sauce. Next, add the noodles and stir again. Even everything out, add the rest of the sauce, and even it out one more time.
Bake uncovered at 325 Fahrenheit for 30 minutes. The top should be slightly browned. Let sit for 20 minutes before serving.
Variations
There are lots of variations in the source material for vegetables you can add. Broccoli, peas, greens, squash, zucchini, and probably whatever else you find in your fridge. Be imaginative. Throw some asparagus in there.
Myself, I like to add 1 - 2 tbsp Cholula. Maybe I'll try jalapeno slices and pineapple chunks, too, who knows.
Sunday, March 25, 2012
Italian Polenta and Tempeh Bowl
Ingredients
4 tbsp olive oil, divided
2 cloves garlic, minced
1 package polenta, sliced into 1/2" rounds
1 package tempeh, sliced into 1/4" slices
1 onion, diced
2 stalks celery, diced
2 carrots, diced
1 tbsp Bragg's Liquid Aminos
1 tbsp apple cider vinegar
1 1/2 cups marinara sauce
1/4 tsp fresh ground black pepper
1/2 tsp kosher salt, divided
Directions
Heat the marinara on medium-low in a small sauce pan.
Heat 2 tbsp olive oil in a (preferably cast-iron) pan over medium heat. Saute garlic for about two minutes, and then remove the garlic from the oil and discard. Add the polenta slices in a single layer and cook five to seven minutes per side, until crispy. Sprinkle with a pinch of salt before flipping.
While you are cooking the polenta, saute the tempeh in another pan with 1 tbsp olive oil on medium-high heat. Once the tempeh pieces are all browned on at least one side, add the Bragg's Liquid Aminos, apple cider vinegar, black pepper and a pinch of salt, and stir to mix. Remove tempeh after the moisture has cooked off.
Add the carrots and 1 tbsp olive oil and saute on medium-high heat for two to three minutes. Add the onion, celery and a pinch of salt, and saute for six to seven minutes, until translucent.
In bowls, layer the polenta, the vegetables, the tempeh, and the vegetables, and cover with marinara. Serve!
4 tbsp olive oil, divided
2 cloves garlic, minced
1 package polenta, sliced into 1/2" rounds
1 package tempeh, sliced into 1/4" slices
1 onion, diced
2 stalks celery, diced
2 carrots, diced
1 tbsp Bragg's Liquid Aminos
1 tbsp apple cider vinegar
1 1/2 cups marinara sauce
1/4 tsp fresh ground black pepper
1/2 tsp kosher salt, divided
Directions
Heat the marinara on medium-low in a small sauce pan.
Heat 2 tbsp olive oil in a (preferably cast-iron) pan over medium heat. Saute garlic for about two minutes, and then remove the garlic from the oil and discard. Add the polenta slices in a single layer and cook five to seven minutes per side, until crispy. Sprinkle with a pinch of salt before flipping.
While you are cooking the polenta, saute the tempeh in another pan with 1 tbsp olive oil on medium-high heat. Once the tempeh pieces are all browned on at least one side, add the Bragg's Liquid Aminos, apple cider vinegar, black pepper and a pinch of salt, and stir to mix. Remove tempeh after the moisture has cooked off.
Add the carrots and 1 tbsp olive oil and saute on medium-high heat for two to three minutes. Add the onion, celery and a pinch of salt, and saute for six to seven minutes, until translucent.
In bowls, layer the polenta, the vegetables, the tempeh, and the vegetables, and cover with marinara. Serve!
Tofu Scramble #14, burrito style
Ingredients
3 tbsp pure olive oil for sauteing, divided
1 large onion, diced
1 bell pepper, diced
Carrots, amount to match bell pepper, diced
2 cloves garlic, minced
1 4-oz can roasted green chilies
1 block extra firm tofu, pressed
1 tbsp Bragg's Liquid Aminos
1 tbsp apple cider vinegar
1 tbsp Trader Joe's taco seasoning
1/4 cup water
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 splash lime juice
1 tbsp corn starch
1 tbsp tomato paste
4 drops Liquid Smoke
1/4 cup nutritional yeast
1 avocado, sliced
Salsa
Tortillas
Directions
Saute carrots in 1 tbsp olive oil for two minutes. Add onions and continue sauteing for another two minutes. Add bell peppers and saute for five more minutes. Crumble the tofu into the pan and add the rest of the olive oil. Reduce heat to medium and saute for 10 to 15 minutes, until tofu is firm and browning.
While you cook the tofu, whisk together all the seasoning ingredients except the nutritional yeast. Add the nutritional yeast to the tofu when it is firmly cooked and browned, and stir to incorporate. Add the seasoning mixture and mix well. Continue cooking for about five minutes, until it dries a bit. Remove from heat.
Heat a pan on high to warm the tortillas (about 10 seconds per side).
Build burritos with salsa, avocado and tofu scramble. Delicious.
3 tbsp pure olive oil for sauteing, divided
1 large onion, diced
1 bell pepper, diced
Carrots, amount to match bell pepper, diced
2 cloves garlic, minced
1 4-oz can roasted green chilies
1 block extra firm tofu, pressed
1 tbsp Bragg's Liquid Aminos
1 tbsp apple cider vinegar
1 tbsp Trader Joe's taco seasoning
1/4 cup water
1/2 tsp salt
1/4 tsp freshly ground black pepper
1 splash lime juice
1 tbsp corn starch
1 tbsp tomato paste
4 drops Liquid Smoke
1/4 cup nutritional yeast
1 avocado, sliced
Salsa
Tortillas
Directions
Saute carrots in 1 tbsp olive oil for two minutes. Add onions and continue sauteing for another two minutes. Add bell peppers and saute for five more minutes. Crumble the tofu into the pan and add the rest of the olive oil. Reduce heat to medium and saute for 10 to 15 minutes, until tofu is firm and browning.
While you cook the tofu, whisk together all the seasoning ingredients except the nutritional yeast. Add the nutritional yeast to the tofu when it is firmly cooked and browned, and stir to incorporate. Add the seasoning mixture and mix well. Continue cooking for about five minutes, until it dries a bit. Remove from heat.
Heat a pan on high to warm the tortillas (about 10 seconds per side).
Build burritos with salsa, avocado and tofu scramble. Delicious.
Kimchi Fried Rice
Ingredients
1 onion, chopped
1 1/2 cups kimchi, drained and chopped
1 block extra firm tofu, pressed
2 cups leftover brown rice (day-old rice has dried a bit and will fry better)
1 tbsp peanut oil
1 tbsp Earth Balance vegan butter
1 1/2 tbsp soy sauce
1 tbsp chili garlic sauce or Sriracha
1 tbsp sesame oil
1/2 tsp freshly ground black pepper
Furikake to taste
Directions
Saute the onion on medium-high heat with the peanut oil for 2-3 minutes. Add the kimchi and saute for another 5 minutes.
Add the tofu, crumbling as you do so, and also the vegan butter. Reduce heat to medium and saute for 10-15 minutes, until the tofu is firm and browning.
While you cook the tofu, stir together the soy sauce, chili garlic sauce, sesame oil and black pepper.
Add the rice to the pan, breaking up any clumps, and then the sauce mixture. Spread everything evenly in the pan and allow to the rice brown a little and the sauce to cook off. Stir after a few minutes and cook for about three minutes more.
Serve with furikake.
1 onion, chopped
1 1/2 cups kimchi, drained and chopped
1 block extra firm tofu, pressed
2 cups leftover brown rice (day-old rice has dried a bit and will fry better)
1 tbsp peanut oil
1 tbsp Earth Balance vegan butter
1 1/2 tbsp soy sauce
1 tbsp chili garlic sauce or Sriracha
1 tbsp sesame oil
1/2 tsp freshly ground black pepper
Furikake to taste
Directions
Saute the onion on medium-high heat with the peanut oil for 2-3 minutes. Add the kimchi and saute for another 5 minutes.
Add the tofu, crumbling as you do so, and also the vegan butter. Reduce heat to medium and saute for 10-15 minutes, until the tofu is firm and browning.
While you cook the tofu, stir together the soy sauce, chili garlic sauce, sesame oil and black pepper.
Add the rice to the pan, breaking up any clumps, and then the sauce mixture. Spread everything evenly in the pan and allow to the rice brown a little and the sauce to cook off. Stir after a few minutes and cook for about three minutes more.
Serve with furikake.
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