Thursday, March 23, 2017
Asian Tofu and Squash Salad
Adapted Food Network Recipe
1 14-oz pkg. extra-firm tofu, drained and cut into 3/4” cubes
3 tablespoons rice vinegar
2 tablespoons low-sodium soy sauce
1 tablespoon fresh ginger, minced
1/4 cup olive or vegetable oil plus 2 tablespoons for cooking squash
8 ounces mushroom, sliced (I used raw – recipe says to bake w/squash)
4 cups peeled and cubed butternut squash
Kosher salt and freshly ground pepper
1 5-ounce package mixed Asian Greens(I used Romaine/spinach)
2 cups snow peas, trimmed and halved (I used radishes instead)
1/2 cup coarsely chopped salted roasted cashews
Put a baking sheet in the upper and lower thirds of the oven and preheat to 450 degrees. Put the tofu cubes on a clean kitchen towels in a single layer; let drain and pat dry. Make the dressing: Whisk the rice vinegar, soy sauce, ginger and 1/4 cup oil in a large bowl. Set aside.
Toss the mushrooms (unless using raw) and squash with the remaining 2 tablespoons oil, a pinch of slat and few grinds of pepper in a separate large bowl; spread the vegetables on the top hot baking sheet. Pat the tofu dry and add to the same bowl along with 3 tablespoons of the dressing; toss, then spread on the bottom hot baking sheet. Roast, switching the baking sheets and tossing the vegetables and tofu halfway through, until the squash is tender and the tofu is golden, 18-20 minutes. ****Next time I will spray tofu baking sheet with non-stick because tofu stuck a bit to pan.
Add the greens, snow peas/radishes, and cashews to the bowl with the remaining dressing; toss. Divide among bowls, top with the roasted vegetables and tofu.
Monday, March 20, 2017
The original recipe listed BBQ chicken and I thought BBDQ Jackfruit would be a great replacement and super healthy. Since it takes a little bit of time to prepare the Jackfruit, I made it a day before making the Quesadillas. If you have extra Jackfruit, just put it in a bun with some pickles and lunch is served.
Barbecue Jackfruit and Pineapple Quesadillas
Adapted Ree Drummond recipe
1/2 pineapple (I would not recommend defrosted frozen pineapple)
salt and pepper to taste
prepared Jackfruit (Recommend preparing day before)
(I make with canned Jackfruit in Brine – Not Syrup)
extra BBQ if desired but should have enough on the premade Jackfruit
vegan butter for frying
8 small flour or corn tortillas
1 jalapeno, sliced
shredded vegan cheese
Cilantro for topping
Vegan sour cream for topping
Salsa for topping
Cut the pineapple into 8 wedges and cut off the hard core and the outer skin.
If grilling: Thread the pieces of pineapple onto wooden skewers and grill over medium-high heat, turning once or twice during the grilling process.
Heat the pre-made Jackfruit in a skillet.
Now assemble the quesadillas. On top of 1 tortilla, place some BBQ Jackfruit, some pineapple chunks and some sliced jalapeno.
Drizzle additional BBQ sauce, if needed. Sprinkle with vegan cheddar cheese.
Heat 1 tablespoon vegan butter in a large skillet. Top the quesadilla with the second tortilla. Brown on one side, then carefully flip the quesadilla and brown the other side. Make sure all the vegan cheese is melted. Repeat to make the rest of the quesadillas. Then serve with vegan sour, salsa and cilantro.
Saturday, March 11, 2017
Broccoli Almond Sweet-and-Sour Tofu
Vegan Yum Yum cookbook by Lauren Ulm
1 tub extra firm tofu, pressed
2 teaspoons Ener-G egg replacer plus 4 teaspoons water, mixed
1/4 cup cornstarch or arrowroot
1/4 cup peanut or canola oil
1/2 cup sliced almonds (I used more)
1-2 cups steamed broccoli
sesame seeds for garnish
3 & 1/2 tablespoons seasoned rice vinegar
1/4 cup plus 1 tablespoon water
2 tablespoons plus 2 teaspoons sugar
2 tablespoons tamari or soy sauce
2 teaspoons ketchup
1 teaspoon molasses
1/4 teaspoon ginger powder
1/2 teaspoon salt
pinch Cayenne pepper (not in recipe)
1 & 1/2 tablespoons cornstarch plus 2 tablespoons water, mixed.
Slice the tofu into triangles or small cubes. Smaller is better for this recipe, since smaller pieces won’t have a tendency to break up when you toss them, and they have a bigger surface-area-to volume ratio.
Toss the tofu with the egg replacer/water mixture until coated. Then toss in cornstarch until each piece is coated and dry, adding more cornstarch if needed.
Heat the oil in a large nonstick skillet or wok.
While the oil is heating, make the sweet-and-sour sauce. In a small saucepan, mix rice vinegar, water, sugar, tamari, ketchup, molasses, ginger powder, and salt and whisk over medium heat until the sugar and salt is dissolved. Add the cornstarch/water mixture and whisk until the sauce thickens. If you leave the sauce unattended now, it will thicken and burn, so keep an eye on it. When thick, turn off the heat and set aside.
Place the tofu in the hot oil, being careful not to burn yourself. You don’t want the tofu to be crowded or the pieces will stock to each other, so fry it in batches if needed. Fry for 3-5 minutes until golden on the bottom, then gently turn and brown the other side. Right before you’re going to take the tofu out, add the almonds. Let them fry in the oil for 30 second – no longer. They should barely change color.
Drain the oil from the tofu and almonds and place in a large bowl. Pour the sauce on top and gently toss to completely coat. The sauce should be thick and sticky; it shouldn’t pool at the bottom of the bowl.
Serve immediately with fresh steamed broccoli, adding sesame seeds on top. (Alternatively, add the broccoli in with the tofu before tossing with the sweet-and-sour sauce – this is what I did).
Monday, March 6, 2017
German Apple Cake
The Joy of Vegan Baking CB by Colleen Patrick-Goudreau
3 apples, peeled and cut into slices
1/2 cup nondairy butter
1/2 cup granulated sugar
1/2 cup unsweetened applesauce
2 tablespoons nondairy milk
1 & 1/2 unbleached all-purpose flour
1 & 1/2 teaspoons baking powder
1/4 cup firmly packed light or dark brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon ground ginger
Preheat oven to 350 degrees. Lightly grease a 9” spring form pan.
To make the cake, cook the apples in a little bit of water on the stove or in microwave until they’re just a little soft but not mushy. If using micro, no longer than 1 & 1/2 minutes.) Set aside
With an electric hand mixer or by hand using a wooden spoon, cream together the butter, and sugar. Add the applesauce and non dairy milk. Finally, add the flour and baking powder, and stir until just combined.
Add the batter to the prepared pan, and arrange the apple slices in a circle on top of the cake.
To make the topping, mix together the brown sugar, cinnamon, and ginger, and sprinkle over the apples, covering the top of the cake.
Bake for 30-40 minutes, or until a toothpick inserted into the center comes out clean. Let cool for 15 minutes before unmolding from the cake pan.
****To make this cake completely fat-free, use 1 cup applesauce and eliminate the non dairy butter.
Thursday, March 2, 2017
Garlic Pineapple Stir-Fried Quinoa
Minimalist Baker’s Everyday Cooking CB by Dana Shultz
1 & 1/4 cups uncooked quinoa, rinsed (I used 1 cup and saved the 1/4 cup)
1 & 1/2 cups water
3 tablespoons toasted sesame oil or coconut oil
1 cup diced green onion ***I used regular onion
1 cup green pepper (not in her original recipe)
3 cloves garlic, minced
1/2 cup peas, fresh or frozen
2/3 cup roasted, salted cashews (I used 1/2 cup)
2/3 cup diced pineapple (I used more)
Sprinkling of red pepper flakes (not in her recipe)
1 tablespoon toasted sesame oil
1/4 cup soy sauce or tamari
4-5 tablespoon maple syrup (or substitute organic brown sugar)
3-4 tablespoons salted natural peanut butter, or almond butter
Add the quinoa and water to a large saucepan. Cook over high heat until boiling, then reduce the heat to low. Cover and simmer until liquid is absorbed, about 15 minutes. Set aside.
Whisk all of the sauce ingredients together in a small bowl and set aside.
Heat a large skillet over medium heat. Once hot, add the sesame oil, green onions, green pepper (if using) garlic, and 1 tablespoon sauce. Saute for 1-2 minutes, then add the peas, cook for another 2 minutes. Raise the heat to medium. Add the cooked quinoa and two thirds of the sauce (reserving the rest for serving). Stir to thoroughly coat. Cook for 1-2 minutes.
Add the cashews and pineapple. Stir to coat. Cook for another 1-2 minutes, stirring frequently.
Serve with the remaining sauce on the side. Chopped green onion or cilantro for garnish.
Sunday, February 26, 2017
Creamy Broccoli + “Cheddar” Soup
Adapted recipe from Minimalist Baker’s Everyday Cooking CB – Dana Shultz
2 tablespoons olive oil
3 cloves garlic, minced
3 cups cubed butternut squash
Pinch salt and pepper
2 cups unsweetened plain almond milk (or other nut milk)
2 cups vegetable broth
1/2 cup nutritional yeast
3 cups broccoli, loosely chopped
1/4 teaspoon ground nutmeg
1/2 teaspoon garlic powder
1/2 teaspoon apple cider vinegar or lemon juice
1-2 tablespoon maple syrup
1/4 red pepper flakes
2 tablespoons cornstarch or arrowroot starch, for thickening
Heat a large pot over medium heat, add olive oil, and butternut squash and pinch of salt and pepper. Cook approximately 5 minutes then add garlic, careful not to burn garlic. Cover and cook 4 minutes. If browning too quickly, turn down heat.
Add the almond milk, broth, and nutritional yeast. Season once more with a pinch of salt and pepper. Bring to a low boil.
Add broccoli, nutmeg, garlic powder, vinegar, maple syrup, and red pepper flakes (optional). Cover and let simmer 5-6 minutes.
Scoop out about 1 cup broccoli using a slotted spoon. Set aside for a later use.
Transfer the soup to a blender or use an immersion blender to blend the soup in the pot. Add the cornstarch for thickening (Optional) ** I used arrowroot. Puree until creamy and smooth.
Taste and adjust the seasonings as needed.
Sunday, February 12, 2017
Cauliflower Stir-Fry With Toasted Peanuts
Food Network Magazine
1 cup jasmine rice
1 head cauliflower, cut into florets
3 tablespoons vegetable oil
Salt and pepper
1/4 cup salted roasted peanuts (I used almonds)
1 cup snow peas, trimmed (I used Edamame)
1 yellow bell pepper, roughly chopped
2 tablespoons chopped peeled fresh ginger
2 scallions (white parts sliced, green parts cut into 2-inch pieces)
1/3 cup sweet Thai chili sauce
1 & 1/2 teaspoon low-sodium soy sauce
1/4 cup fresh cilantro
Preheat the broiler. Cook the rice as the label directs. Meanwhile, toss the cauliflower with 2 tablespoons vegetable oil and a generous pinch each of salt and pepper; spread on a rimmed baking sheet. Broil, stirring occasionally, until lightly charred and tender, about 10 minutes.
Heat the remaining 1 tablespoon vegetable oil in a large nonstick skillet over high heat. Add the peanuts and cook , stirring, until lightly toasted, about 1 minute. Remove to a small bowl and a slotted spoon and season with salt and pepper.
Add the snow peas (or Edamame), bell pepper and ginger to the skillet. Cook, stirring occasionally, until crisp-tender, 1-2 minutes. Add the scallions (white and green parts) and cauliflower; toss. Add the chili sauce and soy cause and continue to cook, stirring often, until the vegetables are glazed, about 2 minutes.
Fluff the rice with a fork; top each serving with the stir-fry, toasted peanuts and cilantro.