Tofu Feta
Vegan; Gluten-Free
I made this (again) to go with the fabulous meal for Bruce and the boys. Even Bruce mentioned that this wouldn't slip past a Greek, but it was an amazing meal.
1 block extra-firm tofu, drained and pressed to remove any extra water (see notes in the blog for an easy tip)
3 Tablespoons apple cider vinegar
3 Tablespoons kalamata or other olive juice (from a jar or can of olives packed in water, not oil)
4 Tablespoons of lemon juice
2-3 teaspoons sea salt (I used pinches instead of teaspoons)
1. The night before, freeze the pressed tofu overnight in a freezer safe plastic bag.
2. The next day, let the frozen tofu thaw for about 4 hours and then press again to remove any moisture. (When I did this, I hand squeezed it and there was a lot of moisture.) Crumble into 1/2 inch chunks into a medium bowl.
3. In a smaller bowl, whisk together the apple cider vinegar, olive juice, lemon juice and 2 teaspoons of the sea salt. Drizzle over the tofu and stir to combine.
4. Let rest in the fridge for 1 hour (I let it sit for 30 minutes), stir again and let rest 1 hour longer (I skipped this "rest" step). Add the remaining teaspoon of salt to taste, if desired.
**Will keep fresh in an airtight container for 1 week.
Found: Great Gluten-Free Vegan Eats
Wednesday, September 26, 2012
Meatless Monday Recipe-Zucchini Fritters
Zucchini Fritters
Vegan; Serves 4; 30 min. plus baking
I comprised this recipe from 3 different ones, taking the best out of each and then making the recipe vegan. I could have used 1 more grated zucchini, but they still came out tasty! Bruce told me that he would love to have these again, so I may even surprise him with a repeat! ~_^
2 cups grated zucchini squash
4 Tablespoons all purpose flour
1/3 cup cornmeal
1 small onion, finely chopped
1 clove of garlic, finely minced
1 egg replacer
2/3 cups tofu feta
1-2 teaspoons crushed red pepper (depending on taste)
Kosher salt and black pepper to taste
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. Place zucchini inside a tea towel or flour sack towel and squeeze out excess moisture.
In a bowl, add the ingredients adding the zucchini last. The mixture with be sticky and thick. Continue to stir, it will thin down. You want it to look like a thick cake batter.
3. On a parchment lined baking sheet, divide batter into 6 mounds on the parchment using a spoon or ice cream scoop. Then flatten each mound with a spoon or your hand to form 4 inch rounds.
Bake for 15-18 minutes or, until the fritters are deep golden brown on the bottom. Then turn to broil and place on the second highest rack in your oven. Broil on high for a few minutes, you want to crisp them up but watch carefully so they won't burn (I skipped this step). Served with cashew cream or marinara sauce.
Recipe adapted from The Yellow House.
Vegan; Serves 4; 30 min. plus baking
I comprised this recipe from 3 different ones, taking the best out of each and then making the recipe vegan. I could have used 1 more grated zucchini, but they still came out tasty! Bruce told me that he would love to have these again, so I may even surprise him with a repeat! ~_^
2 cups grated zucchini squash
4 Tablespoons all purpose flour
1/3 cup cornmeal
1 small onion, finely chopped
1 clove of garlic, finely minced
1 egg replacer
2/3 cups tofu feta
1-2 teaspoons crushed red pepper (depending on taste)
Kosher salt and black pepper to taste
1. Preheat oven to 400 degrees. Line a baking sheet with parchment paper.
2. Place zucchini inside a tea towel or flour sack towel and squeeze out excess moisture.
In a bowl, add the ingredients adding the zucchini last. The mixture with be sticky and thick. Continue to stir, it will thin down. You want it to look like a thick cake batter.
3. On a parchment lined baking sheet, divide batter into 6 mounds on the parchment using a spoon or ice cream scoop. Then flatten each mound with a spoon or your hand to form 4 inch rounds.
Bake for 15-18 minutes or, until the fritters are deep golden brown on the bottom. Then turn to broil and place on the second highest rack in your oven. Broil on high for a few minutes, you want to crisp them up but watch carefully so they won't burn (I skipped this step). Served with cashew cream or marinara sauce.
Recipe adapted from The Yellow House.
Friday, September 21, 2012
Meatless Monday Recipe-Mushroom "No-Meat" Balls
Mushroom "No-Meat" Balls
Vegan; Makes about 24
I made these to go with some mushroom pasta that Bruce and picked up while shopping at the Farmers Market. I made a simple tomato sauce and garlic bread with a tofu feta and artichoke heart topping.
3/4 cup cooked brown rice
1 lb. Portobello mushroom caps (should make 2 cups when finely chopped, about 3 caps)
4 tsp. olive oil
1/2 leek, diced
1 vegan egg (EnerG egg replacer works great)
1 cup dried Italian bread crumbs
1/3 cup almond/nutritional yeast mix (half nutritional yeast, half finely milled almonds)
1/4 cup parsley (fresh or dry works with this measurement)
1 tsp. salt
1/2 tsp. freshly ground pepper
1. I had Bruce help me out and get the rice started for me in the rice maker. This gave me time to get the mushrooms started and the tofu feta for the side dish. In food processor, pulse mushrooms in batches until finely chopped-almost paste like.
2. In large nonstick skillet, heat 2 tsp olive oil over medium-high heat. Add onion and cook, stirring often, until softened, 2-3 mins. Add mushrooms and cook, stirring, until most of the liquid has evaporated, 3-5 mins. Add to bowl with rice; let cool.
3. Preheat oven to 400F. Spray baking sheet with cooking spray. Add vegan egg, breadcrumbs, almond/nutritional yeast mix, parsley, and salt to cooled rice mixture and mix well. Form mixture into about 24 oval-shaped nuggets, each about 2 by 1.5 inches.
4. In clean large nonstick skillet, heat remaining 2 tsp olive oil over medium high heat; tilt to coat bottom. Add half the nuggets and cook until browned on one side, about 2 mins, and sprinkle black pepper over the nuggets. Turn nuggets over onto prepared baking sheet. Repeat with remaining nuggets. Bake until nuggets are browned and firm, 15-20 mins.
Vegan; Makes about 24
I made these to go with some mushroom pasta that Bruce and picked up while shopping at the Farmers Market. I made a simple tomato sauce and garlic bread with a tofu feta and artichoke heart topping.
3/4 cup cooked brown rice
1 lb. Portobello mushroom caps (should make 2 cups when finely chopped, about 3 caps)
4 tsp. olive oil
1/2 leek, diced
1 vegan egg (EnerG egg replacer works great)
1 cup dried Italian bread crumbs
1/3 cup almond/nutritional yeast mix (half nutritional yeast, half finely milled almonds)
1/4 cup parsley (fresh or dry works with this measurement)
1 tsp. salt
1/2 tsp. freshly ground pepper
1. I had Bruce help me out and get the rice started for me in the rice maker. This gave me time to get the mushrooms started and the tofu feta for the side dish. In food processor, pulse mushrooms in batches until finely chopped-almost paste like.
2. In large nonstick skillet, heat 2 tsp olive oil over medium-high heat. Add onion and cook, stirring often, until softened, 2-3 mins. Add mushrooms and cook, stirring, until most of the liquid has evaporated, 3-5 mins. Add to bowl with rice; let cool.
3. Preheat oven to 400F. Spray baking sheet with cooking spray. Add vegan egg, breadcrumbs, almond/nutritional yeast mix, parsley, and salt to cooled rice mixture and mix well. Form mixture into about 24 oval-shaped nuggets, each about 2 by 1.5 inches.
4. In clean large nonstick skillet, heat remaining 2 tsp olive oil over medium high heat; tilt to coat bottom. Add half the nuggets and cook until browned on one side, about 2 mins, and sprinkle black pepper over the nuggets. Turn nuggets over onto prepared baking sheet. Repeat with remaining nuggets. Bake until nuggets are browned and firm, 15-20 mins.
Saturday, September 15, 2012
Meatless Monday Recipe-Green Chile Stew
Green Chile Stew
Vegan; 45 minutes or longer
Bruce and I served this over baked butternut squash. We had gone out shopping earlier in the day and bought some fresh fire roasted green chilies. Since most of my ingredients were already sliced, this is a super great recipe for left overs.
5 cups low-sodium vegetable broth, divided
1/4 diced onion
2 cloves minced garlic
1 diced potato (I used half a sweet potato and 1/2 a blue potato-left overs from a prior dish)
1 can no-salt diced tomatoes (I used a can that had green chilies)
1 can no-salt pinto beans, rinsed
8-10 fresh chilies or 2 cans green chile
1 Tablespoon cumin
1 Tablespoon thyme (I added a little of rubbed sage to the thyme)
2 cups cooked quinoa (I spiced mine with cumin and curry-left over from a prior dish)
1/2 zucchini, sliced (also left over from a prior dish)
1. Sauté 1 cup of veggie broth, onion and garlic for about 10 minutes.
2. Add the rest of the ingredients and simmer over medium heat for 45 minutes to an hour (depending on how big/thick you cut your potatoes) until potatoes are tender.
Vegan; 45 minutes or longer
Bruce and I served this over baked butternut squash. We had gone out shopping earlier in the day and bought some fresh fire roasted green chilies. Since most of my ingredients were already sliced, this is a super great recipe for left overs.
5 cups low-sodium vegetable broth, divided
1/4 diced onion
2 cloves minced garlic
1 diced potato (I used half a sweet potato and 1/2 a blue potato-left overs from a prior dish)
1 can no-salt diced tomatoes (I used a can that had green chilies)
1 can no-salt pinto beans, rinsed
8-10 fresh chilies or 2 cans green chile
1 Tablespoon cumin
1 Tablespoon thyme (I added a little of rubbed sage to the thyme)
2 cups cooked quinoa (I spiced mine with cumin and curry-left over from a prior dish)
1/2 zucchini, sliced (also left over from a prior dish)
1. Sauté 1 cup of veggie broth, onion and garlic for about 10 minutes.
2. Add the rest of the ingredients and simmer over medium heat for 45 minutes to an hour (depending on how big/thick you cut your potatoes) until potatoes are tender.
Wednesday, September 5, 2012
Meatless Monday Recipe-Cajun Chickpea Patties
Cajun Chickpea Patties
Serves 4
I made these for Bruce and the boys when they got back from Florida. Bruce missing my cooking, loved these and what was even better-the boys liked them too! In this household, we tend to like things spicy so you may have to adjust the heat. I served these on toasted buns with the chipotle mayo and for a side made a cucumber and tomato salad. (That was not a big hit with the boys.)
I hope everyone had a nice Labor Day!
INGREDIENTS
1 tbsp oil
1/4 cup diced onion
3/4 poblano pepper, diced and seeded
2 15 oz can chickpeas, rinsed and drained
1 tsp thyme
1 tsp paprika
pinch of cayenne pepper
1 tsp adobo sauce
2 tbsp chopped fresh parsley
2 tbsp flour
1 tbsp cornstarch
salt and pepper to taste
oil for frying
1. Heat oil in a frying pan over medium heat. Saute onion, and poblano pepper for 5-7 mins, until softened. Remove from heat.
2. Place chickpeas in a food processor along with the onion mixture. Pulse until chickpeas are no longer whole, but dont process them too much. Place chickpeas in a bowl and add spices, hot sauce, and parsley. Mix well. Add flour and cornstarch and mix well.
3. Heat oil in a frying pan over med/med-hi heat (around 350 degrees). Shape chickpea mixture into 4 patties and fry in batches, about 2-3 mins per side, or until crispy and browned. Flip a few times if they are browning too quickly. If you have trouble forming the patties, add some more cornstarch to hold it all together.
Adapted from Vegan Dad Blog
Serves 4
I made these for Bruce and the boys when they got back from Florida. Bruce missing my cooking, loved these and what was even better-the boys liked them too! In this household, we tend to like things spicy so you may have to adjust the heat. I served these on toasted buns with the chipotle mayo and for a side made a cucumber and tomato salad. (That was not a big hit with the boys.)
I hope everyone had a nice Labor Day!
INGREDIENTS
1 tbsp oil
1/4 cup diced onion
3/4 poblano pepper, diced and seeded
2 15 oz can chickpeas, rinsed and drained
1 tsp thyme
1 tsp paprika
pinch of cayenne pepper
1 tsp adobo sauce
2 tbsp chopped fresh parsley
2 tbsp flour
1 tbsp cornstarch
salt and pepper to taste
oil for frying
1. Heat oil in a frying pan over medium heat. Saute onion, and poblano pepper for 5-7 mins, until softened. Remove from heat.
2. Place chickpeas in a food processor along with the onion mixture. Pulse until chickpeas are no longer whole, but dont process them too much. Place chickpeas in a bowl and add spices, hot sauce, and parsley. Mix well. Add flour and cornstarch and mix well.
3. Heat oil in a frying pan over med/med-hi heat (around 350 degrees). Shape chickpea mixture into 4 patties and fry in batches, about 2-3 mins per side, or until crispy and browned. Flip a few times if they are browning too quickly. If you have trouble forming the patties, add some more cornstarch to hold it all together.
Adapted from Vegan Dad Blog
Saturday, September 1, 2012
Meatless Monday Recipe-Balsamic Roasted Brussels Sprouts
Balsamic Roasted Brussels Sprouts
Vegan; 45 minutes
This is great as a side dish, and use flavored infused balsamic vinegar. I used a serrano pepper (which I ran out of) and then used a white wine balsamic vinegar. These came out SO good, use the ingredients below as the guideline-using as much or as little....
Ingredients:
Brussels sprouts
garlic, minced
Olive Oil
Freshly Cracked White Pepper
Sea Salt
Balsamic Vinegar
Directions:
1. Preheat oven to 375°. Trim the stem end off the rinsed Brussels sprouts, remove any bad leaves, then cut the sprout in half lengthwise.
2. Place in a bowl and add enough olive oil to lightly coat them – just a tablespoon or so – again depending on how many you are making. Now add a tablespoon or two of balsamic vinegar – about the same amount as the olive oil, garlic, sea salt and white pepper. Marinade for about 5 minutes.
3. Toss this all together well and place on a non-greased baking sheet cut side down. Place in oven and roast 15 minutes. Then turn the sprouts over and cooking another 15 minutes. If your sprouts are large you may need a little more time. Enjoy!
Vegan; 45 minutes
This is great as a side dish, and use flavored infused balsamic vinegar. I used a serrano pepper (which I ran out of) and then used a white wine balsamic vinegar. These came out SO good, use the ingredients below as the guideline-using as much or as little....
Ingredients:
Brussels sprouts
garlic, minced
Olive Oil
Freshly Cracked White Pepper
Sea Salt
Balsamic Vinegar
Directions:
1. Preheat oven to 375°. Trim the stem end off the rinsed Brussels sprouts, remove any bad leaves, then cut the sprout in half lengthwise.
2. Place in a bowl and add enough olive oil to lightly coat them – just a tablespoon or so – again depending on how many you are making. Now add a tablespoon or two of balsamic vinegar – about the same amount as the olive oil, garlic, sea salt and white pepper. Marinade for about 5 minutes.
3. Toss this all together well and place on a non-greased baking sheet cut side down. Place in oven and roast 15 minutes. Then turn the sprouts over and cooking another 15 minutes. If your sprouts are large you may need a little more time. Enjoy!
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