Tempeh No-Meatloaf

This is the first time I made this as little individual loaves rather than one big loaf and liked it much better.  Sometimes with a loaf, it doesn’t cut well and becomes a bit messy.  I also like the presentation of the mini loaves – so cute.

Tempeh No-Meatloaf

Ultimate Everyday Cookbook by Kim Barnouin

Makes 6 servings

2            tablespoons garlic oil

2            packages tempeh, crumbled

2            celery stalks, finely chopped

1/2         small onion, finely chopped (this was not in original recipe)

1            carrot, peeled and grated

1            teaspoon dried thyme

1            teaspoon dried basil

1            teaspoon dried oregano

              salt and pepper, to taste

1/4         cup panko breadcrumbs

1/4         cup rolled oats

3            tablespoons tahini

1/4         cup soy sauce

1/3         cup nutritional yeast

1/3         cut ketchup  (plus some for tops)

1            flax egg  (2 1/2 tablespoons ground flax seed mixed with 3 tablespoons

                                    warm water.  (original recipe didn’t call for this but I wanted

                                      to make sure the loaf binded together so I added).

Preheat oven to 350 degrees.  Lightly oil a muffin or brownie tin.  If making as a loaf, lightly oil a large loaf pan.

In a large sauté pan, heat the oil over medium heat.  Add the tempeh, celery, onion and carrot and sauté 5 minutes.  Stir in the thyme, basil, oregano, and salt and pepper to taste.  Cook another 3 minutes and then remove from the heat. 

Pour the vegetable mixture into a large bowl and add the breadcrumbs, oats tahini, say sauce, yeast, ketchup and flax egg (if using).  Mash together until well combined.  Place into muffin/brownie tins or into one loaf pan.  Add a bit of ketchup to the top of each mini loaf or full loaf. 

****Bake 45 minutes if making one loaf and 20-25 minutes if using muffin/brownie tins.

Baby Carrots with Dill Sauce

Baby carrots are so adorable and are sometimes more desirable to kids than regular carrots.  The soy creamer gives them a layer or extra sweetness.

Baby Carrots with Dill Sauce

8          oz. bag of baby carrots

            touch of vegan butter for sauting

1/4       cup silken coffee creamer (plus more if desired)

            fresh dill

            salt and pepper

In a large skillet, add vegan butter to pan (enough to sauté carrots).  Add whole baby carrots.  Stir to coat.  Add silken coffee creamer.  Season with salt and pepper.  Let sauté until carrots are tender.  If creamer dissolves, just add a bit more.  Add desired amount of fresh dill, stir around to coat then serve.

Breakfast Scramble Burrito

There really isn’t a recipe here, it’s kinda made from whatever you have left over in your fridge.  This is what I used.

Breakfast Scramble Burrito

            Oil for sautéing           

1/2       green pepper, diced

1          cup mushroom, sliced

1/2       red onion, diced

            hand full of grape tomatoes, sliced

3          strips Tempeh Bacon, diced

1          clove garlic, minced

1          pkg. firm Tofu (not silken)

            black salt (that gives the mixture an egg flavor

2          tablespoons nutritional yeast, for cheesy flavor

            few sprinkles of turmeric, for color

            salt and pepper to taste

1/2       avocado, diced

            hot sauce

Remove Tofu from package, drain and pat dry.  Set aside.

In small skillet, cook Tempeh bacon then set aside.

Crank up your skillet and add a bit of oil.  When warm, throw in onion and green pepper, cook until slightly soft.  Add garlic, mushrooms and tomatoes to the pan, cook a few minutes. 

Mash the tofu then add to the skillet .  Mix around, then add your seasonings (black salt, nutritional yeast, turmeric, salt and pepper.  Let mixture cook until the tofu starts to dry out and become a little brown. 

Add to tortilla with avocado and hot sauce then wrap it up and serve.

Chocolate Chickpea Chippers

The addition of chickpeas give this cookie a healthy dose of protein.  Good to take along as a healthy snack for any of your outdoor summer activities.

Chocolate Chickpea Chippers

www.Healthbarnuse.com

1            cup old-fashioned rolled oats

1            cup whole wheat flour

2            tablespoons ground flaxseeds

1/2         teaspoon baking soda

1/8         teaspoon sea salt

1/2         cup packed light brown sugar

1/2         cup unsweetened applesauce

3/4         cup low-sodium canned chickpeas, mashed

1            egg replacer (I used the box kind)

1            teaspoon vanilla extract

1/2         cup semi-sweet chocolate chips

Preheat oven to 350 degrees.  Lightly grease two baking sheets.

Combine oats, flour, flaxseeds, baking soda and salt in a medium mixing bowl.

In a large bowl, beat together sugar and applesauce until smooth.  Add mashed chickpeas, egg replacer and vanilla; combine.

Add dry ingredients to wet ingredients in small batches, mixing thoroughly.  Fold in chocolate chips.

Using rounded tablespoons , drop cookies on to greased baking sheets.  Bake 12-15 minutes or until golden brown.  Cool 1-2 minutes then transfer cookies to wire racks.

Coconut Curry Soup

We both loved this soup!  I had to add more liquid because I think I added too many rice noodles but that just gave us more soup and the flavors just got better the longer it sat.  I added a bit of red thai curry paste to give a little more oomph.

Coconut Curry Soup

Thug Kitchen

2            teaspoons olive or coconut oil

1/2         large white onion, cut into 1-inch strips

2            red bell peppers, cut into 1-inch strips

1            large carrot, cut into 1-inch strips

1            cup chopped broccoli, bite size pieces

4            cloves of garlic, minced

2            tablespoons of loosely-packed minced fresh ginger

2            tablespoons yellow curry powder

2            teaspoons soy sauce or tamari

1 & 1/2            cups  canned coconut milk

4            cups vegetable broth

12          ounces rice noodles, cooked according to the package (can also used Udon

                                                                        noodles or even spaghetti noodles)

2            cups of chopped spinach or whatever leafy green you like

1/3         cup chopped cilantro

2            tablespoons lime juice

1            tablespoon Red Thai Curry Paste (I added this)

1            tablespoon sriracha-style hot sauce (or to your liking)

arm the oil in a large stockpot over medium-high heat.  Add the onion and sauté for a minute.  Add the bell peppers and carrot and cook for a minute more.  Add the onion and sauté for a minute more. Add the broccoli and cook for another 3 minutes.  You want to get the vegetables to soften up just a little but they’re going to  cook through the whole soup making process, so make sure to not make too soggy.

Add the garlic, ginger, curry powder, and soy sauce and cook for 30 more seconds  Throw in the coconut milk and vegetable broth and bring to a simmer, stirring every now and then.  Add the Red Thai Curry paste (if using).  Cook about 5 minutes.  Add the cooked noodles and spinach and let simmer together until the spinach starts to wilt, about a minute more.  Turn off the heat and stir in the cilantro, lime juice, and Sriracha and taste.  Add more curry or hot sauce as needed

***This soup tends to pick up heat the next day.

Bean Salad with Spicy Roasted Tomatoes and Broccoli

Bean Salad with Spicy Roasted Tomatoes and Broccoli

http://www.yummly.com/recipe/external/White-Bean-Salad-With-Spicy-Roasted-Tomatoes-and-Broccoli-Martha-Stewart-192428

2            bunches broccoli, trimmed, florets and stems cut into 1” pieces (4 cups)

3            large garlic cloves, thinly sliced

5            teaspoons extra-virgin olive oil

1/2         teaspoon coarse salt

1            pound large cherry tomatoes, halved (about 3 cups)

1            tablespoon coarsely chopped fresh oregano

1/4            teaspoon crushed red pepper, flakes

1 & 1/2            teaspoon Dijon mustard

1            tablespoon red wine vinegar

1            teaspoon fresh lemon juice

              freshly ground pepper

2            cups drained large white beans, such as lima beans

2            ounces baby spinach (about 2 cups)

Preheat oven to 375 degrees.  Toss together broccoli, half the garlic, 2 teaspoons oil, and 1/4  teaspoon salt, and arrange on a rimmed baking sheet.  Roast until broccoli is just tender, 15-20 minutes.  Transfer to a plate; let cool completely.

Toss together tomatoes, remaining garlic, the oregano, red pepper flakes, remaining 1/4 teaspoon salt, and 1 teaspoon oil.  Arrange on baking sheet. Roast until tomatoes have softened and skins begin to wrinkle, 15 to 20 minutes.  Transfer to a plate; let cool completely. 

Whisk mustard, vinegar, and lemon juice in a small bowl.  Whisk in remaining 2 teaspoons oil; season with pepper.

Just before serving, toss together beans, broccoli, tomatoes, spinach, and dressing. Salad can be refrigerated in an airtight container up to 8 hours.

Chocolate Chia Pudding

I love the texture that chia seeds give to this pudding, kinda like a chocolate tapioca pudding.

I ended up adding more sweetener after the pudding set but next time I would just add more than the suggested 2 teaspoons to the mix.

Chocolate Chia Pudding

http://ifoodreal.com/chocolate-chia-pudding-recipe/

3/4         cup almond or other vegan milk, unsweetened

2            teaspoons maple syrup or agave

1            teaspoon pure vanilla extract

3-4         tablespoons chia seeds (I used 4)

1            tablespoon cocoa or cacao powder, unsweetened

Add all ingredients to a mixing bowl or a container with a tight lid in the order listed above – liquids first.  Wisk or shake well – until the cocoa/cacao powder is well combined with the rest of the ingredients. 

Refrigerate for at least 6 hours or over night.  When ready to eat, stir well again.  Some lumps will remain – which is ok.  Add more sweetener if desired.

***For a thick consistency pudding, use 4 tablespoons chia seeds, for a soup like consistency, use 3.

Veggie Handpies

This recipe calls for using packaged pie dough (2 rounds) but I couldn’t find vegan pie shells so I made my own.  The filling makes for a pretty full stuffing, but you may have some left over filling, depending on how full you make the pies.  We made an arugula salad to go alongside. 

Veggie Handpies

Magazine recipe adapted

Serves 4

            Oil or sautéing

2          medium carrots, small dice

2          medium parsnips, small dice

1/4       onion, small dice

2          garlic cloves, minced

2          small potatoes, small dice

1/2       cup peas

2          teaspoons vegan Worcestershire sauce

            bit of flour for binding

            Pinch of thyme, sage, salt and pepper

Preheat oven to 425 degrees.  Heat some oil to a sauté pan and add carrots, parsnips, onion, garlic and potatoes.  Saute until somewhat tender.  Add peas, Worchstershire sauce, a sprinkling of flour and seasoning and mix through for a few minutes.  Let cool, or cool in the fridge before adding to the pie dough.

Unroll the pie dough and cut each round in half.  Spoon one-quarter of the filling on one side of each semicircle and fold in half to form a wedge.  Crimp the edges with a fork to seal.  Transfer to a baking sheet; cut two or three slits in the tops.  Sprinkle with salt and pepper (optional).  Bake until deep golden brown, about 20 minutes.

***If not using premade pie crust, below is the recipe I used.

Standard Vegan Double Pie Crust

Sinfully Vegan Cookbook

I admit I am not a good baker.  Even if I follow the recipe to a t, something is always amiss.  This recipe calls for 1 & 1/4 cup water and I didn’t even use all the water and the dough was still watery so I added a bit more flour to it and it turned out fine.  I would suggest to add the water slowly in case you run into the same problem.  I will be using this recipe as my go to because it was a bit flaky and browned very nicely.  I added salt and pepper to the top for a little extra flavor.

2 & 1/2             cups unbleached flour

1/2                    cup canola oil

1/2                    teaspoon sea salt

1 & 1/4             cups water or apple juice (cold)

Put the flour and salt for crust in a small bowl.  Add canola oil and stir into flour until oil is distributed in pea-sized pieces.  Add cold water (a little at a time) and mix just until mixture forms a ball.  Refrigerate for 10 minutes.  ***recipe said to add more water if needed, I only used about 1/2 the recommended water.

***I divided dough into two balls.  Place ball of dough on a piece of floured wax paper.  Sprinkle ball of dough with a little more flour.  Place another piece of wax paper on top of ball of dough and push down to flatten.  Using a rolling pin, roll dough as think as possible between the two sheets of paper.  Refrigerate rolled out dough until ready to use/fill.

Pan Fried Sweet and Spicy Tofu

I always like to have a bit of extra sauce so I added some water and cornstarch to the sauce mixture.  It got nice and thick and gave us more sauce for dipping.  We enjoyed this dish with a side of Orzo Salad.

Pan Fried Sweet and Spicy Tofu

http://www.onegreenplanet.org/vegan-recipe/sweet-and-spicy-tofu/

Spice Blend

1 & 1/2            teaspoon kosher salt

1 & 1/2            teaspoon garlic powder

1 & 3/4            teaspoon paprika

3/4                   teaspoon ground black pepper

3/4                   teaspoon onion powder

3/4                   teaspoon cayenne pepper

1                      teaspoon dried oregano

1                      teaspoon dried thyme

1/4                   teaspoon red pepper flakes   (optional)

1                      teaspoon brown sugar

1/4                   teaspoon salt

1                      pkg. extra firm tofu (not silken)

                        oil for sautéing

1/4                   cup orange marmalade

1                      tablespoon lime juice (or more if you add water to the sauce)

                        corn starch – teaspoon (if making more sauce)

Combine the seasoning in a small bowl and stir until evenly blended.  Add the sugar and the salt and blend.

Rinse, drain and pat dry tofu block.  Cut tofu into slices of your desired thickness.  I cut the blow in half, then I cut each half into 4 slices for a total of 8 thin rectangular slices.

Press the slices of the tofu into the spice blend and cover both sides with it.  Heat skillet with medium high heat and add oil.  Saute the tofu in the skillet for about 4 minutes.  Flip the slices and cook until both sides are browned.

Meanwhile, mix the orange marmalade and lime juice in a small pan over low heat.  I added some water and corn starch to stretch the sauce a bit.  Wisk until nice and thick.  Add the sauce to the tofu pan and stir it around until it coats all the tofu.  Turn the tofu slices so both sides are covered in the orange glaze.  We served with Orzo salad.