Wednesday, March 27, 2019
My version turned out a little soupier than it was suppose to but I wanted to share anyway and recommend that you visit the link below for author’s original photos. I ended up adding more liquid than recommended but the flavors were all there so we still enjoyed it.
Crowded Kitchen is a mother-daughter team from Michigan with a wonderful Blog that has interesting, delicious recipes and beautiful photos!
Thursday, March 14, 2019
I decided to cook one block of tofu instead of two and used the leftover marinade to drizzle over before serving. I served with a side of Trader Joe’s Sprouted Organic California Rice stir fried with diced onion and garlic.
Vegan Holiday Kitchen Cookbook
2 14-16 tubs extra-firm tofu (I used one but used same amount marinade)
Juice of 1 orange
Juice of 1 lemon
2 tablespoons reduced-sodium soy sauce
1/2 cup orange marmalade
1 tablespoon olive oil
1 tablespoon yellow mustard
1/2 teaspoon dried tarragon
several grindings of black pepper
1 tablespoon olive oil or other healthy vegetable oil
8-10 baby carrots, quartered lengthwise
1-2 cloves garlic, minced, optional
1/3 cup slivered almonds
1/4 teaspoon curry powder
1/4 cup minced fresh parsley
Preheat the oven to 425 degrees
Cut each block of tofu into 8 slices, about 1/2” thick crosswise. (I used one block)
Blot well between several layers of paper towel or a clean tea towel.
Combine the ingredients for the marinade in a small mixing bowl and whisk together.
Arrange the tofu in a single layer on a parchment-lined roasting pan. Spoon the marinade generously over the surface of the tofu. Roast for 15 minutes, or until the tofu begins to turn golden.
Meanwhile, heat the oil in a small skillet. Add the carrots, garlic and almonds, and sauté over medium heat, stirring frequently, until both are golden. Stir in the curry powder and remove from the heat.
When the tofu is done, transfer to a rectangular or oval serving platter or two, depending on their size, with the slices slightly overlapping one another. Sprinkle the carrot-almond mixture evenly over the surface, topped by the parsley. Serve at once, passing around the additional marinade.
Monday, March 11, 2019
Perfect healthy side for any celebration not to mention it's just plain pretty.
Brussels Sprouts Salad with Citrus Vinaigrette
The Real Food Dietitians adapted
1 pkg. of whole Brussels sprouts and cut thinly with knife or pre-shredded
1/2 cup red onion, small dice
1/3 cup dried cherries
1/3 cup sliced almonds, toasted or pecans
4 oz. vegan Feta cheese or other vegan cheese, diced
1 small orange, juiced
1 teaspoon orange zest
1 lemon, juiced
2 tablespoon finely minced shallots (or sub. With 1 T. minced garlic)
1 teaspoon yellow mustard
3/4 cup avocado or olive oil
2 teaspoons fresh thyme, minced (may substitute an equal amount of tarragon,
basil, rosemary or oregano or 1 t. dried herbs of choice)
salt and pepper to taste
Shred Brussels sprouts using the shredding blade of a food processor or slice thinly with a knife.
Place Brussels sprouts in a large bowl and combine with diced red onion, cherries, nuts and optional vegan cheese.
Wisk together vinaigrette ingredients.
Add vinaigrette immediately before serving and toss well to coat.
Sunday, March 3, 2019
This is my new favorite Stuffed Shells recipe. My other go-to recipe calls for a tofu ricotta mixture as the stuffing, which is good but this version feels lighter and I like the subtle flavor of the cauliflower. I made my life easier by using my favorite jarred garlic tomato sauce by Trader Joe’s.
Cauliflower Ricotta Stuffed Shells
Makes about 20 medium shells
Nom Yourself CB by Mary Mattern
1 large head of cauliflower, chopped
2 tablespoons extra-virgin olive oil
1/4 cup nutritional yeast
I also added some vegan parmesan cheese
1/2 cup unsweetened almond milk
2 teaspoons garlic powder
1 teaspoon onion powder
1 bunch of fresh flat-leaf parsley, chopped
2 pinches of sea salt
1 12 oz. jar prepared tomato sauce, or 1.5 cups homemade tomato sauce
1 12 oz. package jumbo shells, cooked to al dente and drained.
Pre-heat the oven to 400 degrees
In the bowl of a blender, blend the cauliflower, olive oil, nutritional yeast, almond milk, garlic powder, onion powder, (vegan parm., if using) parsley, and sea salt. Don’t over blend. You want to eliminate big chunks of cauliflower, but you still want a coarse consistency.
Spread the tomato sauce on the bottom of an 8 x 8 glass baking dish.
Stuff the shells with the cauliflower mixture, arrange them in the baking dish., and pour the remaining sauce on top of the shells
Bake for 15 minutes.
Add some fresh basil and vegan parmesan cheese on top if you have it.