We served this over white Jasmine rice sprinkled with green onions but you can serve alone with your favorite side.
Monday, October 16, 2017
We served this over white Jasmine rice sprinkled with green onions but you can serve alone with your favorite side.
Pan-Seared Tofu Teriyaki
The Pollan Family Table CB
2 12-14 oz. packages extra firm organic tofu, drained
1 tablespoon oil of your choice
3/4 cup Teriyaki glaze (recipe to follow)
Set a rack in the middle of the oven and preheat the oven to 400 degrees
Slice the tofu blocks in half horizontally to make them half as thick, then vertically, to make 4 equal-size rectangular tofu steaks from each package, for a total of 8 steaks. (I used one package and sliced tofu in thinner slices). Place the tofu in a single layer on several layers of paper towels , place a plate or another cutting board on top, and rest a weight, such as a small skillet, on top of that. This will press the excess liquid from the tofu. Let the steaks drain for at least 10 minutes.
In a large nonstick skillet over medium-high heat, heat the oil until shimmering. Pat the tofu steaks dry and place them in the pan. Cook undisturbed until golden, 4-5 minutes. Flip and cook until golden brown on the other side, 4-5 minutes more. Remove the pan from the heat.
In a casserole or baking pan large enough to hold the tofu in a single layer, spread just enough teriyaki glaze to lightly coat the bottom (2-3 tablespoons). Lay the tofu steaks on top and spoon the remaining teriyaki glaze, coating them completely.
Bake until browned and bubbly, 15-20 minutes. Serve hot.
I served over white Jasmine rice and sprinkled with green onions.
Terrific Teriyaki Glaze
Makes 3/4 cup
1 teaspoon sesame seeds
1 teaspoon cornstarch
1/2 cup low-sodium soy sauce
2 tablespoons mirin
2 tablespoons dark brown sugar
1 teaspoon minced garlic
1 teaspoon finely grated fresh ginger
1 teaspoon sesame oil
If using sesame seeds, cook them in a small dry-skillet over medium heat, shaking the pan occasionally, until they begin to darken and give off a toasty aroma, 2-3 minutes. Transfer the seeds to a small plate and set aside.
In a small mixing bowl, mix the cornstarch with 2 teaspoons of warm water. Set aside.
In a small saucepan, combine the soy sauce, mirin, brown sugar, garlic, ginger and 1/3 cup of water. Place over medium-high heat and stir occasionally until the sauce comes to a low boil. Reduce the heat to medium and add the dissolved cornstarch. Continue stirring until the sauce thickens, about 5 minutes. Remove from the heat and add the sesame oil and the sesame sees, if desired.
Wednesday, October 11, 2017
**dressing requires soaking cashews for 1-2 hours
I was never one to make my own salad dressings but now that I’ve started, I can’t buy bottled. This dressing is thick, delicious, full of flavor and anchovy free!
Along with the crispy garlic roasted chickpeas, I added a few homemade croutons.
It’s a meal on it’s own but we enjoyed it with a side of oven baked potato wedges.
Ceasar Salad with Crispy Garlic Roasted Chickpeas
1/2 cup raw cashews
2 tablespoons extra-virgin olive oil
1 tablespoon fresh lemon juice
1 & 1/2 teaspoons Dijon mustard
1-2 cloves garlic, to taste
1/4-1/2 teaspoon garlic powder, to taste
1 & 1/2 teaspoons vegan Worcestershire sauce (Amy’s brand is good)
2 & 1/2 teaspoons capers
1/2 teaspoon fine sea salt, or to taste.
Place cashews in a bowl and add water to cover by a couple of inches. Soak for 1-2 hours or overnight in the fridge. Drain and rinse.
Transfer the cashews to a high-speed blender and add the remaining dressing ingredients except the salt. Blend on high until the dressing is super smooth. You can add an additional splash of water if necessary to get it blending. Add salt and adjust the other seasonings, if desired, and blend briefly to combine. Set aside.
Garlic Roasted Chickpeas:
1 14-oz can chickpeas, drained and rinsed
1 teaspoon extra-virgin olive oil
1/2 teaspoon garlic powder
1/2 teaspoon fine sea salt
1/8-1/4 teaspoon cayenne pepper, to taste (optional)
Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper. Place the chickpeas in a dishcloth and rub dry (it’s ok if some skins fall off). Spread the chickpeas out on the baking sheet. Drizzle with the oil and roll the chickpeas around your hands to coat. Sprinkle on the garlic powder, salt and cayenne, if using and gently shake the pan until combined. Roast for 15 minutes, then gently roll the chickpeas around on the baking sheet and roast for 15-20 minutes more, until lightly golden. Remove from the oven and let cool for about 10 minutes. The chickpeas will be soft coming out of the oven, but they will firm up as they cool.
We used Romaine lettuce, orange bell pepper, red onion, thinly sliced cucumbers and home made garlic croutons.
Thursday, October 5, 2017
Here's a fun side dish to accompany a big, healthy salad.
Oven Baked Potatoes with Smoky Vegan Mayo Dipping Sauce
1 cup vegan mayo (Veganese, Trader Joe’s Brand, Hellman’s vegan mayo)
1 tablespoon fresh lemon juice, plus zest for garnish
1 teaspon smoked paprika
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
1 & 1/2 teaspoon kosher salt, divided
4 russet potatoes
Whisk vegan mayo, lemon juice, smoked paprika, ground cumin, cayenne pepper and 1/2 teaspoon slat together in a small bowl. Set aside.
Wash and cut potatoes into wedges. Par boil for a few minutes, just to get the cooking process going. Drain and wipe dry. Put slices in bowl and toss with olive oil, sprinkle with 1 teaspoon salt, onion powder, garlic powder and pepper.
**You can just use S&P but I like to make the potatoes as flavorful as possible.
Heat oven to 350. Spread potato wedges on baking sheet. Bake for 15 minutes,
take pan out of oven and flip or move around with spatula. Return to oven and
cook until crispy. Approximately 15 minutes. I cranked the oven up to 375 for the last 10 minutes. Keep an eye on the wedges so as not to burn.
Tuesday, October 3, 2017
I can't believe I haven't posted a recipe since August. When the weather is so warm and beautiful, I find myself getting out in it rather than spending time in the kitchen. Now that Fall is officially here, I'm ready to roll up my sleeves and try out some new recipes!
I have quite a few recipes for Butternut Squash Soup but this one I made with what
I had on hand so I don’t have precise measurements – it's kinda of a “go with the flow” soup!
Butternut Squash Soup
coconut oil and olive oil for sautéing
1/2 yellow onion, diced
2 garlic cloves, minced
1 medium butternut squash, peeled and diced
1 15 oz. can white beans (pureed in a little of it’s liquid) – set aside
good pinch of powdered ginger
good pinch of white pepper (or black if don’t have)
couple shakes of cayenne pepper
1 vegetable bouillon cube
1 15 oz. can reduced fat coconut milk (I used Trader Joes)
salt to taste
Melt coconut oil and olive oil in bottom of soup pan. Add diced onion and sauté till soft, add garlic and stir. Add diced butternut squash. Sprinkle in spices, stir around
and cook a few minutes. Add can coconut milk, bouillon cube and desired amount of
water. I think I used 4-6 cups. You can always add more liquid later.
Should take approximately 15-20 minutes for the squash to soften at medium heat.
In small food processor or blender, add a little of the canned bean juice along with the drained beans to make a paste. Set aside.
When squash is soft, puree with emulsion blender (or in batches in regular blender). Once soup is pureed, add the bean mixture, stir around and continue to blend until
smooth and shiny.
Add liquid as needed.
Tuesday, August 15, 2017
I found this recipe by actor Milan Ross who went vegan for health reasons. I made the patties a day before cooking them and just kept them in the fridge. If you don't have Smoked Salt and Pepper, just add a dash of Liquid Smoke. I'll be making these again soon.
Full-flavor Smokehouse Vegan Burgers
The Change Cookbook - adapted
1 cup unsalted raw walnuts
1/2 cup uncooked quick-cooking oats
1 medium white onion, finely chopped
4 cloves garlic
1 Portobello mushroom, stemmed and finely chopped
1 tsp. chopped fresh thyme
1/2 medium beet grated (I used 1 cooked & marinated beet finely chopped)
1 15 oz. can kidney beans, rinsed and drained
1/4 teaspoon smoked salt (I used a dash of liquid smoke)
1/2 cup cooked brown rice
3 tablespoons commercial smoky BBQ sauce
1/4 teaspoon pepper
1/4 teaspoon garlic powder
1/8 teaspoon oregano
****I added approximately 1/4 cup dry bread crumbs
Buns and fixin’s
Place the walnuts in a dry skillet, and cook over medium heat, stirring frequently, until the nuts are fragrant and golden. Transfer to a food processor
Place the oats in the skillet, and toast over medium heat for 3-5 minutes. Add to the food processor, and pulse the mixture until you have a fine meal. Set aside.
Lightly spray a large skillet with nonstick cooking spray, and heat to medium heat. Add the onions and sauté, stirring frequently, until translucent. Add the garlic, mushrooms, and thyme, and cook until the mushrooms are soft. Remove from the heat, and stir in the grated beet until it release it’s color. Set aside. I just added the chopped marinated beat to the mixture.
Place the kidney beans and smoked salt (or liquid smoke) in a large mixing bowl, and mash until only a few beans remain whole. Add the cooked brown rice, reserved walnut mixture, reserved mushroom mixture, BBQ sauce, and spices, and mix thoroughly until you’ve formed a moldable dough.
Preheat a grill pan. Divide the burger mixture into 8 equal portions, and mold into patties. Arrange the patties on outdoor grill or grill pan, and cook for 3-4 minutes on each side, searing grill marks into each side.
Dress and serve.
Wednesday, August 9, 2017
Singapore Noodles with Tofu
Food Network Magazine
8 ounces thin rice noodles
1/4 cup vegetable oil
1 14-oz. package firm tofu, cut into 1/2” cubes
4 scallions, cut into 2-inch pieces
2 stalks celery, thinly sliced
2 tablespoons Madras curry powder
3 tablespoons soy sauce
1/2 cup low-sodium vegetable broth
Juice of 1/2 lime plus wedges for serving
1 cup mung bean sprouts
***Add more liquid if you like a soupier dish.
Put the noodles in a large bowl, cover with hot water and soak until just softened, about 4 minutes. Drain and rinse under cold water; set aside.
Meanwhile, heat 2 tablespoons vegetable oil in a large nonstick skillet over high heat. Add he tofu in a single layer and cook, undisturbed, until golden on the bottom, about 4 minutes. Toss gently with a spatula and cook, tossing occasionally, until golden all over, about 4 more minutes; season with salt. Add 1 more tablespoon vegetable oil, the scallions celery and bell pepper and cook, stirring, until the vegetables are crisp-tender, about 2 minutes. Add 1 tablespoon curry powder and season with salt; stir until the vegetables are coated and the curry powder is lightly toasted, about 1 minute. Transfer the tofu and vegetables to a bowl.
Add the remaining 1 tablespoon vegetable oil and 1 tablespoon curry powder to the skillet. Add the drained noodles and cook, tossing, until they turn yellow, 1-2 minutes. Add the tofu mixture, soy sauce and vegetable broth and cook, tossing, until most of the liquid evaporates, 1-2 minutes. Stir in the lime juice and season with salt. Top each serving with the bean sprouts and serve with lime wedges.
Friday, August 4, 2017
as you go. If you don't like beans, just leave them out or add some chopped tomato and green onions.
If you can't find Temphe, just fry up some tofu -- get creative!
Tempeh Fajita Rice Bowls
1 cup basmati or brown rice (cook to package directions)
2 bell peppers (any color you like), cut into thick strips
1 large onion in thick rings
3 tablespoons olive oil
freshly ground pepper
1 pkg. Tempeh (boiled for approximately 5 min. to remove bitterness)
1 can black beans
1 tablespoon fajita seasoning
juice 1/2 lime
1 cup fresh cilantro
1 avacado, sliced
1/2 cup vegan sour cream
Cook Tempeh in boiling water for approximately 5 minutes, set aside to cool.
Cook rice according to pkg. directions.
Sauce: put a couple bell pepper strips and 2 outer onion strips in a blender, set aside.
Cut Tempeh in strips and cook in oiled and heated skillet or stove top grill. Add fajita seasoning, salt and pepper. Cook until browned. Take off grill and set aside.
Add a bit more oil to skillet and add onions and bell pepper. Cook until slightly charred in spots or if using a skillet, tender. Set aside and squirt with lime juice.
Sauce: I played around with the sauce a bit and actually added 1/2 avocado, lime juice, 1 garlic clove and water until it reached a desired consistency. Start with 1/4 cup water and go from there. Add cilantro for final blend.
Fluff the rice with a fork and stir in the cilantro puree or add it to the entire fixed bowl. Top bowl with some black beans, onion and pepper mixture and cooked Tempeh.
Top with vegan sour cream and salsa.