Monday, October 29, 2018

Spicy Tofu Tacos

If you are not a fan of Tofu, you can easily replace it with Tempeh, soy protein or even finely chopped Cauliflower.  I had to improvise a bit because I didn’t have a Poblano pepper on hand so I used a Jalapeno pepper instead.  Also fried some Jalapeno slices and used for garnish along with home made Guacamole.

Spicy Tofu Tacos
Prevention Magazine

1/2         small Poblano pepper
1/2         red pepper
2            cloves garlic
1            small onion
1            tablespoon oil

14 oz.  extra-firm tofu  (squeezed of excess moisture) **OR other non-meat item
1 and 1/2            teaspoons chili powder
1/2         teaspoon ground coriander
1/4         teaspoon each salt and pepper
              corn tortillas

Romaine, jalapeno and vegan sour cream for toppings.

In a food processor, finely chop 1/2 each small poblano and red pepper, 2 cloves garlic, and 1 small onion.  Cook mixture in a large nonstick skillet in 1 tablespoon oil, stirring occasionally, 4 minutes.  Crumble 14 oz. extra-firm tofu (Squeezed of excess moisture), into the skillet, season with 1 and 1/2 tsp. chili powder, 1/2 tsp. ground coriander and 1/4 tsp. each salt and pepper, and cook stirring occasionally, until golden brown.  Spoon into corn tortillas and top with shredded romaine lettuce and diced jalapeno.

**I used hard shell tacos and added guacamole.

Wednesday, October 24, 2018

Bean, Corn and Tamale Casserole

This recipe is called a “pie” but my polenta crust never really became as firm as I thought it would -- it was still good.  It ended up being more of a casserole with a cornmeal layer on the bottom  -- kind of like chili and cornbread all in one dish – pretty convenient if you ask me!

For advanced prep, you can make the vegetable mixture, without the corn, a day or two ahead.  Add corn just before baking.

Bean, Corn and Tamale Pie (Casserole)
Recipe from Thanksvegan Cookbook

1            large green pepper, chopped
1            onion, chopped
2            cloves garlic, minced
1 and 1/2 tablespoons olive oil
3/4          cup chopped pitted black olives
3 and 1/2     cups whole canned tomatoes, with some of their juice
1 and 1/2     tablespoons chili powder, or to taste
1/4         teaspoon red pepper sauce, optional  (I used a bit of cayenne)
1            teaspoon salt
1/8         teaspoon freshly ground black pepper
2 and 1/2     cups cooked kidney or pinto beans
2 and 1/2     cups whole kernel corn
1 and 1/2     cups cornmeal
4  and 1/2     cups water, divided
3/4         teaspoon salt
1/2         cup breadcrumbs optional  **I toped casserole with shredded vegan cheddar
                                    cheese mixed with panko bread crumbs and a bit of oil then
                                      at the end of cooking, broiled a few minutes.

In 10” or 12” skillet, heat the oil and sauté the green pepper and onion until onion is translucent and green pepper is soft, stirring occasionally.  Add garlic and sauté one minute.  Add tomatoes, breaking them up with a wooden spoon.

Add the beans, and mash them coarsely with a potato masher.  Add olives, chili powder, pepper sauce, salt and pepper.  Add enough juice from tomatoes to create a stew-like mixture that is moist, but not too soupy.  Reduce heat and simmer, covered 15 minutes.

Meanwhile, boil 2 and 1/4 cups water in a 2 quart saucepan.  Mix cornmeal with 1 and 1/2 cups cold water and 3/4 teaspoon salt.  Add to boiling water, stirring constantly.  Cook, stirring frequently over medium heat until thickened, about 15-20 minutes.

Preheat oven to 350 degrees.

***mix together vegan cheese and panko with a bit of oil – if using as topping.

Oil a 13 x 9 x 2 baking dish and spread the cooked cornmeal over its bottom and sides. 

Add the corn kernels to the vegetable mixture, stir well, and spoon into the crust.  Sprinkle with breadcrumbs, if desired.  Bake 30 minutes.

Serves 8-10

Friday, October 19, 2018

Heart of Palm Calamari

Oh my gosh -- these little beauties are absolutely addicting!  I made a few additions to the original recipe by adding Panko Bread crumbs to the flour, a bit of Turmeric for color and a 1/4 sheet of Nori, ground in a spice grinder.  I have an extra jar of heart of palm on hand so I'll be making these again soon -- like today.

Heart of Palm Calamari

1/2            cup all-purpose flour **I also mixed in Panko Bread Crumbs
1/4            cup cornstarch
1/2            teaspoon salt (plus more for garnish)
1/2            teaspoon garlic powder
***           I added a few sprinkles of turmeric for color
***           I ground up 1/4 sheet nori in spice grinder and added to flour
***            pepper
                 oil for frying
1               jar or can of heart of palm, drained, cut into 1” pieces, rings separated

            garnish with lemon, parsley
            used garlic aioli for dipping

In a medium bowl, mix together the flour, cornstarch, salt, seasoning and ground nori sheet – if using.

Cover the bottom of a skillet with about 1/4” of oil and put over medium heat.  When oil is hot, take a handful of heart of palm rings (which should still be wet from the draining – if not, just dip in a bit of vegan milk).  Dredge the rings in the flour mixture, shaking off the excess, and carefully drop them into the hot oil.  Repeat with the remaining heart of palm.  You may need to do this in batches so your pan isn’t too crowded.  Fry turning the pieces until they are lightly golden all over.  Drain on paper towel.  Sprinkle with salt and add a bit of lemon before serving.

Vegan Garlic Aioli

2 garlic cloves pressed (could get away with just one)
1/4            teaspoon or more kosher salt
1/2            cup vegan mayo
2            tablespoons olive oil
1            tablespoon fresh lemon juice

Mash garlic and 1/4 teaspoon salt in a small bowl until paste forms.  Whisk in vegan mayo, olive oil, and lemon juice.  Season to taste with salt and pepper.   Can be made day ahead. Cover and chill.

Wednesday, October 17, 2018

Wild Rice Mushroom Soup- Insta Pot

Another Vegan Richa Blog recipe -- I made my soup on the stove in a big soup pot and added a bit more vegetable stock than the original recipe called for.  For non-insta pot cooking, just sauté the onion, garlic, mushrooms and jalapeno pepper in some olive oil until soft.  Cook the wild rice in a separate pot.  Add the cooked rice, seasoning and broth to sauté pan.  Let cook for 30 minutes.  Add the salsa and vegan cream cheese and cook another 20 minutes, adding more broth if necessary.

Wild Rice Mushroom Soup  -Insta Pot

Friday, October 12, 2018

Vegan Cauliflower Tikka Masala

I just made another great recipe from one of my go-to vegan blogs  -Vegan Richa.
They make their sauce in an instant pot but I just cooked mine in a pot on the stove.  I didn’t add any other ingredients but I plan to add cooked chickpeas next go around, because everything tastes better with chickpeas.

Monday, October 8, 2018

Coconut Creamed Kale

Coconut Creamed Kale
Food Network Magazine

2            tablespoons coconut oil
2            diced shallots
1            tablespoon minced ginger
2            minced garlic cloves
1/2         sliced seeded Fresno Chile (I used a bit of Ancho Chili Spice and Trader Joe’s
                                                                        Lime and Chili spice)
10 oz.    Kale (de-stemmed and chopped to desired size)
13.5 oz.  can coconut milk and 1/4 cup water (I didn’t use the water)
              salt and pepper
1/2         juiced lime
              fried onions for garnish **Maybe add toasted sliced almonds

Heat coconut oil in Dutch oven.  Add shallots, minced ginger, garlic cloves and Fresno chile  or spices if not using chile. cook until softened.  Stir in chopped Kale, coconut milk and water.  Season with salt and pepper.

Cover and simmer until tender 12-14 minutes.  Stir in the juice of 1/2 lime.  Top with fried onions or toasted sliced almonds.