Wednesday, June 28, 2017

Tempeh Nachos with Vegan Queso

No real recipe for the nachos except for the Queso that I topped them off with.

1     pkg. Tempeh, boiled for a few minutes then chopped
       (sautéed Tempeh with taco seasoning in olive oil until browned)
1     can refried pinto beans, heated
1     tomato
       chopped onion
       guacamole (1 avocado, onion and cilantro)

Placed corn tortillas on baking sheet and layered with refried beans, tempeh and onion.
Baked at 350 degrees for approximately 20 minutes.  Removed from oven and topped with
tomato and queso and a big dollop of guacamole.

Tuesday, June 27, 2017

Vegan Queso

I haven’t purchased a new cookbook since I did a major purge but this one is worth it.  Lots of ideas and most recipes aren’t too complicated or time consuming and the photos are lovely!  We used the vegan Queso over a big plate of Tempeh Nachos.

Vegan Queso
Minimalist Baker’s Everyday Cooking

3            tablespoons vegan butter or oil
4            cloves garlic, minced
1/4            cup unbleached all-purpose flour
1 & 1/4-2            cups unsweetened plain almond milk or other nut/soy milk
1/2            cup nutritional yeast  (can purchase at health food stores or Whole Foods)
1/2            teaspoon sea salt
1/4            teaspoon ground cumin
1/4            teaspoon chili powder
1            tablespoon maple syrup or substitute with organic cane sugar
***1/4 hot sauce – optional

***   I added 1/4 teaspoon cayenne pepper

Heat a large skillet over medium heat.  Once hot, add the vegan butter and let it melt and start to sizzle, about 1 minute.

Add the garlic and stir to disperse.  Cook for 1-2 minutes, stirring frequently, then reduce the heat if the garlic starts to brown too quickly.

Add the flour 1 tablespoon at a time and whisk.  Cook for 1 minute, then whisk in the almond milk 1/2 cut at a time until it no longer looks thick and lumpy,  about 1 1/4 cups total.  (We made ours a little saucier for the nachos).

Cook in the skillet for 2 minutes, then transfer to the bowl of a high-speed blender.  Add the nutritional yeast, salt, cumin, chili powder, maple syrup, and hot sauce or cayenne pepper.  Blend on high until creamy and smooth.

Taste and adjust the seasonings and liquid.  Transfer back to the skillet and simmer on low for 5 minutes, stirring often, to thicken.

Sunday, June 4, 2017

Curry Baked Tofu Salad

Whole Foods makes a Seitan salad you can buy in the deli so I tried to recreate the flavors using Baked Tofu instead.  You can try all different spices if you like a different flavor.  If the dressing dries up a bit while sitting in the fridge, just add a bit
of Agave to freshen up.   This can be eaten alone or on a bed of your favorite greens.

Curry Baked Tofu Salad

1            8 oz. pkg. baked tofu
2            green onions, diced
1            small celery rib, diced
1/3         cup raisins
1/3         cup slivered almonds

              dash of liquid smoke
1            teaspoon curry powder
1/2         teaspoon paprika
1/2         teaspoon garlic powder
1/2         teaspoon onion powder
1/4         teaspoon ginger powder
1            teaspoon oil
1            tablespoon agave
1            tablespoon white or apple cider vinegar
1/2         tablespoon lemon juice
1/2         tablespoon molasses

Prepare your salad items and put in a medium bowl.  In a separate bowl, mix the dressing ingredients together.  Mix the dressing with the Tofu and refrigerate.