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.
Saturday, March 31, 2012
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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