Sweet and Sour Tofu

This Tofu can be served up with a side of fried/steamed rice or veggie quinoa, also good to just snack on.  I added a pinch of red pepper for a little heat.

Sweet and Sour Tofu

Simple Vegan Blog 

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Vegan Mushroom Stew Over Mashed Potatoes

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!

https://www.crowdedkitchen.com/vegan-mushroom-stew-over-mashed-potatoes/

Citrus-Roasted Tofu

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.

Citrus-Roasted Tofu

Vegan Holiday Kitchen Cookbook

Serves  6-8

2            14-16 tubs extra-firm tofu  (I used one but used same amount marinade)

Orange 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.

Brussels Sprouts Salad with Citrus Vinaigrette

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

              Citrus Vinaigrette

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.

Cauliflower Ricotta Stuffed Shells

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.

           

Cream of Carrot Soup

This soup is a great way to get some nutritious carrots into your system.  I really love the pop of flavor the fresh minced ginger brings to the party.

If you are looking for a new Vegan Cookbook to add to your collection, this one is filled with pretty pictures and the recipes are broken out into Holiday chapters, giving you lots of options. 

Cream of Carrot Soup

Serves 6-8

The Superfun Times Vegan Holiday Cookbook by ISA Chandra Moskowitz

1            tablespoon refined coconut oil

1            medium yellow onion, diced medium

1/2         teaspoon salt, plus a pinch

3            garlic cloves, minced

1            tablespoon minced fresh ginger

3.5         cups vegetable broth

3            pounds carrots, peeled and cut into 1/2” pieces

1            cup coconut milk from well stirred can (I used whole can)

2            tablespoons pure maple syrup

2            tablespoons fresh lime juice

              freshly ground pepper

Preheat a 4-quart pot over medium heat.  Heat the oil, then sauté the onions with a pinch of salt until lightly caramelized, about 7 minutes.  Add the garlic and ginger and sauté until fragrant, about 30 seconds.

Add the broth and remaining 1/2 teaspoon salt and scrape the bottom of the pan to deglaze.  Add the carrots, cover the pot and bring to a low boil.  Boil until the carrots are completely softened, about 15 -20 minutes.  Add the coconut milk, maple syrup, and lime juice and heat everything through. 

Use an immersion blender to blend the soup smooth and creamy.  If you don’t have an immersion blender and need to use a food processor or blender, remember that steam can build up in there and hurt you, so lift the lid every few seconds to let steam escape.

Thin the soup with a little water if necessary, then taste and adjust for sweetness, salt and pepper.  **This is when I added the rest of the coconut milk that was left in the can. 

Cool Ranch Taco Salad

We kept our salad pretty basic and didn’t use corn or olives and it was plenty good!  Love the spice combination that is added to the beefless meat.  We used leftover mixture to make burritos the next day.

Cool Ranch Taco Salad

Serves 6

Dressing:

            In a screw-top jar, shake to mix the oil, ketchup, vinegar, sugar, salt, and cayenne.

2/3         cup vegetable oil

1/4         cup ketchup

1/4         cup distilled white vinegar

1            tablespoon sugar

1/2         teaspoon kosher salt

1/2         teaspoon cayenne pepper

Beefless Mixture:

2            large ears corn or 1.5 cups frozen corn kernels thawed and patted dry.

1            tablespoon canola oil

1            pkg. beefless crumbles (Trader Joe’s, Smart Ground)

1            tablespoon paprika

2            teaspoons ground cumin

2            teaspoons garlic powder

2            teaspoons dried oregano

1            teaspoon cayenne pepper

1.5         teaspoons kosher salt

1            teaspoon freshly ground black pepper

1            15 oz. can black beans, drained and rinsed

1/2          cup chopped fresh cilantro

Salad:

1            large head iceberg lettuce, shredded (We used crispy Romaine)

2            beefsteak tomatoes, cut into chunks

1            large avocado, cut into chunks

1/4         cup sliced black olives (optional)

2            cups tortilla chips

1/4         cup chopped red onions

1/4         cup vegan sour cream

If you are going to use the corn and it is on the cob … heat a large dry skillet over high heat until really hot.  Put the whole ears of corn in the pan until the underside is charred, about 3 minutes. Keep cooking, turning two more times, until the corn is charred in spots all over 8-9 minutes.  If using thawed frozen kernels, char them in the dry skillet in a single layer, only stirring once or twice, until slightly blackened, about 6 minutes.

Let  the pan cool a bit  Add the oil and heat over medium-high heat until shimmering-hot. Add the beefless meat, breaking it up, Cook approximately 5-6 minutes.

Drain most of the liquid from the pan but leave enough to keep the beefless meat juicy.  In a small bowl, combine the paprika, cumin, garlic powder, oregano, cayenne, salt and black pepper.  Add the spice mixture to the beefless meat along with the black beans and 1/2 cup water.  Cook, stirring gently, 5 minutes.  Remove from the heat, let cool slightly, and stir in the cilantro.

Arrange the lettuce in big salad bowl and top with the mixture.  Cut the corn from the cobs and add it to the salad with the tomatoes, avocado, and olives (if using).  Pour the dressing over the salad and crumble the chops all over the top.  Sprinkle with the onion and top with the vegan sour cream.