Saturday, September 13, 2014

Cajun Tofu and Rice

This recipe originally called for Scallops, but since Tofu has a similar texture I thought I'd give it a try and the tofu held up nicely to the spices.

Cajun Tofu and Rice
Adapted from Magazine Recipe

2          tablespoons vegan butter
3          scallions, sliced (white and green parts separated)
1          jalapeno pepper, seeded and chopped
1          cup white jasmine rice
1          bay leaf
            kosher salt
            cilantro, big bunch chopped up

1          pkg. Firm tofu, drained and patted dry. Cut into mini squares
            flour (I used chick pea flour) for coating
            Cajun seasoning
            Oil for frying
            Lemon for dressing and serving

Melt the vegan butter in a medium saucepan over medium heat.  Add the scallion white and jalapeno and cook, stirring occasionally, until softened, about 3 minutes.  Add 1 -1/2 cups water, the rice, bay leaf and 1/2 teaspoon salt.  Increase the heat to medium high and bring to a simmer.  Reduce the heat to low; stir, then cover and simmer until the rice is tender and the water is absorbed, 15-18 minutes.  Remove from the hat and stir in the cilantro.  Cover and set aside.

In a medium bowl, add enough flour to coat all the tofu pieces – approximately 1/4 cup flour.  Pour generous amount of Cajun seasoning, turmeric for color and salt.  Mix seasoning in with flour.  Drain, dry and dice tofu into medium size squares.  Coat the tofu squares in the seasoned flour and then fry.

Heat oil in saucepan.  Fry all sides of the tofu, flipping when they are browned and slightly crisp. 

Serve over rice and dress with lemon juice.

Tuesday, September 9, 2014

Broccoli Salad

This dish was adapted from a Trisha Yearwood recipe.  She knows how to make a good salad!  I love the addition of raisins and sunflower seeds.

Broccoli Salad
Modified Trisha Yearwood recipe

5            strips Tempeh or “non meat” bacon
2-3         cups small broccoli florets  (I like lots of broccoli)
1            cup veganaise
1            tablespoon cider vinegar
1/3         cup chopped onion
1/4         cup sugar
3/4         cup raisins
1/2         cup sunflower seeds

In a medium skillet, cook the tempeh/vegan bacon over medium heat just until crisp; drain on paper towel. When cool enough to handle, cut into little pieces and set aside.

Bring a large saucepan of salted water to a boil.  Add the broccoli and blanch until bright green and slightly softened, about 3 minutes.  Drain well, run under cold water to stop the cooking and drain again.

In a mixing bowl, combine the vegan mayo, vinegar, onion, sugar, and raisins.  Add the broccoli and toss to coat with the dressing.  Refrigerate for 1 hour.

Just before serving, fold in the sunflower kernels and all but 2 tablespoons of the crumbled tempeh bacon.  Sprinkle the reserved tempeh bacon over the salad to garnish. 

Thursday, September 4, 2014

Southwest Pinto Bean Burger

We love trying out new vegan burgers and especially like burgers made with beans.  The sauce makes this extra special.  I could only find Adobo Salsa and it worked out fine for the sauce.

Southwest Pinto Bean Burgers with Chipotle Vegan Mayo
Adapted from Web

1/2         cup diced onion
1/2         cup dry breadcrumbs
1/4         cup chopped cilantro
2            tablespoons minced and seeded jalapeno pepper
2            tablespoons vegan sour cream
1            teaspoon hot pepper sauce
1/2         teaspoon ground cumin
1/2         teaspoon garlic salt
1/4         teaspoon freshly ground black pepper
1/8         teaspoon salt
1            replacement for large egg
1            15 oz. can pinto beans, drained
1            8 oz. can no salt-added whole kernel corn, drained

Chipotle Vegan Mayonnaise
1/2         cup vegan mayonnaise
1            teaspoon canned minced chipotle chile in adobo sauce (I could only find
                                                Adobo salsa so I added couple tablespoons of that)

Oil for frying, buns and romaine leaves.

To prepare burgers, combine the first 10 ingredients in a large bowl.  Add pinto beans and corn; partially mash with a fork.  Divide bean mixture into 4 equal portions, shaping each portion into a 3 1/2” patty, and refrigerate for 10 minutes.

To prepare chipotle vegan mayo, combine vegan mayo and 1 teaspoon chipotle in a small bowl; set aside.

Heat oil in a large nonstick skillet over medium-high heat.  Add patties to pan, and cook 4 minutes on each side or until thoroughly heated.  Place patties on bottom halves of buns; top each patty with 1 tablespoon mayo, 1 lettuce leaf and top half of bun.  **We added fresh avocado slices.

Tuesday, August 26, 2014

Basil Pesto

My basil plants were out of control so I decided to make up a nice batch of Pesto.  I used it all for the pasta dish but you can certainly save some for a vegetable dipping sauce.

Basil Pesto

2            cups packed fresh basil leaves
2            cloves garlic
1/4         cup pine nuts  (I used Walnuts)
2/3         cup extra-virgin olive oil, divided
              Kosher salt and ground black pepper
1/2         cup vegan parmesan

Combine the basil, garlic, and nuts in a food processor and pulse until coarsely chopped.  Add 1/2 cup of the oil and process until fully incorporated and smooth.  Season with salt and pepper.

If using immediately, add all the remaining oil and pulse until smooth.  Transfer the pesto to a large serving bowl and mix in the vegan parmesan.

If freezing, transfer to an air-tight container and drizzle remaining oil over the top.  Freeze for up to 3 months.  Thaw and stir in vegan parmesan.

Thursday, August 21, 2014

Broccoli and Cashew Cheese-Quinoa Burrito

I modified this recipe slightly but cutting the original 1 cup of Quinoa to 1/2 cup and adding a can of Pinto Beans slightly mashed.  We found these super yummy Spinach Tortillas that are gluten and dairy free by Rudis.

Broccoli & Cashew Cheese-Quinoa Burrito
Oh She Glows Cookbook by Angela Liddon – adapted

**I used less quinoa and added a can of pinto beans

**Involves soaking Cashews 3-4 hours

Cheese Sauce:
3/4         cup raw cashews
1            clove garlic
1/2         cup unsweetened, unflavored Almond Milk
1/4         cup nutritional Yeast
1 1/2      teaspoons Dijon Mustard
1            teaspoon white wine vinegar or lemon juice
1/4         teaspoon onion powder
1/2         teaspoon fine-grain sea salt

1/2         cup uncooked quinoa
1            15-oz. can pinto beans, drained and slightly mashed
1            teaspoon olive oil
1            clove garlic, minced
1 1/2      cups diced sweet onions
              salt and ground black pepper
3/4         cup diced celery
2            cups diced broccoli florets
3-4         tablespoons chopped, oil-packed sun dried tomatoes, to taste
1/4         teaspoon red pepper flakes
              dash or dashes of your favorite hot sauce to taste
4            soft gluten-free tortillas or large lettuce leaves

Cheese Sauce:  Place the cashews in a bowl and add enough water to cover.  Soak the cashews for at least 3-4 hours, preferably longer if you have time.  Drain and rinse the cashews.

In a food processor or blender, combine the soaked cashews, garlic, almond milk, nutritional yeast, mustard, vinegar, onion powder, and salt and process until smooth.  The sauce should be very thick.

Burrito:  Cook the quinoa according to the instructions on pkg.
In a large pan or wok, heat the oil over medium heat.  Add the garlic and onion and sauté for about 5 minutes, until the onion is translucent.  Season with salt and pepper.  Stir in the celery, broccoli, and sun-dried tomatoes.  Saute over medium-high heat until broccoli is tender, 10-15 minutes.  Add cooked beans, and hot sauce to taste.  Stir to incorporate. 

Add the quinoa and cheese sauce and stir to combine with the vegetables.  Add red pepper flakes, if desired.  Cook until heated through, 5-10 minutes.  Spoon the mixture onto the tortillas, wrap and serve.

Thursday, August 14, 2014

Carob Almond Freezer Fudge

The only thing I did differently was to use Cacao Powder instead of Carob.  I'll be making these to take on vacation!

Saturday, August 9, 2014

Walnut Cookies

Walnut Cookies
The Complete Guide to Vegan Food Substitutions

1            cup shredded coconut ground into fine flour
1/4         cup plus 2 tablespoons plus 2 teaspoons hot water
1            cup walnut halves, half turned into butter ** instructions below
              other half coarsely chopped
1            cup Sucanat – other sugar
1/4         cup peanut oil
1            teaspoon ground ginger
1            teaspoon ground cinnamon
1/2         teaspoon ground cardamom
1/2         teaspoon ground allspice
2            teaspoons pure vanilla extract
1/2         teaspoon fine sea salt
1-1/2      cups whole wheat pastry flour
1/2         teaspoon baking powder

***Walnut Butter:  As a general rule, 1 cup nuts turns into 1/2 cup nut butter. The higher in fat the nuts, the smoother the butter.  If you want crunchy butter, add a handful of extra nuts when you’re almost done with the processing.  Process the nuts with just a little water or oil until desired texture using a blender or food processor.  Process until all the oil is released from nuts, then add liquid as needed.

    Line 2 large cookie sheets with parchment paper.
Thoroughly combine coconut with water in a large bowl; the coconut flour will dissolve and form a paste.

Stir in walnut butter and chopped walnuts, sugar, oil, spices, vanilla, and salt.  Sift flour and baking powder on top and stir until combined.

Divide dough using 2 heaping tablespoons per cookie.  Flatten dough on prepared sheets; the cookies will not spread much while baking.

Bake for 15 minutes, or until cookies are golden brown around the edges.  Let cool on sheets for a few minutes until firm enough to transfer to a wire rack to cool completely

Makes 12 large cookies.