Sunday, April 28, 2013

Meatless Monday Recipe-Brown Sugar Orange Tofu

Brown Sugar Orange Tofu
Vegan; 30 minutes

This happens to be one of the tofu recipes the boys like. They of course like the sweetness of it, and I had to add the chilies to balance that sweetness. Serve this over rice or some noodles with wilted spinach to have more of a meal.

16 ounces extra firm tofu, cut into 1-inch cubes
1 cup unbleached-organic, all-purpose flour (use brown rice flour to make gluten free)
1 teaspoon salt
2 teaspoons vegetable oil
1 large orange or 1/2 cup orange juice
2 tablespoons brown sugar
1 Tbs. grated fresh ginger
1/2 tsp dried Thai chilies


1. Preheat oven to 350 degrees F.

2. Toss tofu in a large bowl with flour and salt. Heat vegetable oil in a large skillet. Shake off excess flour from tofu and place in a single layer in hot skillet. Saute until golden brown.

3. Spray a non-stick baking dish with cooking spray, then transfer tofu to baking dish. Squeeze the juice of an orange into the skillet with the leftover oil. Allow the oil, juice, Thai chilies and simmer until you have a slightly thick sauce.

4. Pour the sauce evenly over the tofu and top with brown sugar and ginger. Bake tofu in oven for 15 minutes until brown sugar-orange glaze starts to caramelize.

Serve warm with sauteed greens and rice, if desired.

Adapted from Tablespoon

Saturday, April 13, 2013

Meatless Monday Recipe-Cashew Cream

Cashew Cream
Vegan; Gluten Free; Prep Time: 6 hrs.; 10 minutes

I made this to go with the fabulous meal for Bruce and the boys. When I made the recipe originally I followed it to a "T". I felt like it called for way too much lemon juice, so in the post it I'm adjusting the lemon juice. If you feel you need more add an extra tablespoon. To make sweet add 2-3 teaspoons of sugar.

2 cups raw cashews, soaked in 4 cups of water for at least 6 hours, then drained
1 cup cold water
2 Tablespoons lemon juice
Dash or two of sea salt

Place all the ingredients in a food processor and blend until very smooth, about 5 minutes.
**Will keep fresh for one week in a tightly sealed container in the fridge.

Found: Great Gluten-Free Vegan Eats

Meatless Monday Recipe-Poblano White Chili

Poblano White Chili
Vegan; Gluten Free

This is a thinner chili, then the usual stick to your ribs chili. Instead of the goat cheese that the original recipe (adapted from Vegetarian Times) called for, to keep the tangy flavor that this needs, I used cashew cream. Hope you all like this. Serve over rice and blue corn organic chips!

3 cups cooked white beans, black beans, or kidney beans (I used a combination)
1 recipe Rajas (see recipe below)
2 cups low-sodium vegetable broth
2 tsp. dried oregano
1 tsp. ground cumin
1/2 cup chopped cilantro, plus more for garnish
2 Tbs. lime juice, divided
3/4 cup hemp milk
2/4 cashew cream (see recipe in blog)
1/4 cup roasted pumpkin seeds
white pepper to taste

1. Bring beans, Rajas, broth, oregano, and cumin to a simmer in saucepan over medium heat. Cook 15 minutes, stirring occasionally. Stir cilantro and lime juice. Season with salt and pepper, if desired. Cook 2 minutes more.

2. Warm milk in separate saucepan. Add cashew cream, 1 Tbs. lime juice, season with white pepper and stir until smooth. Serve chili garnished with cashew cream sauce, pumpkin seeds, and cilantro.

Rajas
Vegan

I had three poblano peppers and it would have been better to have the six, since I sliced them SO thin. The original recipe calls for heating the onions and garlic in a skillet, here I've made it easier for clean up and everything gets cooked together.

6 poblano chilies (1 lb.)
2 tsp. safflower oil
1/2 large onion, thinly sliced (1 cup)
2 cloves garlic, minced
1 tsp. dried oregano

1. Preheat oven to 400 degrees. Line a cookie sheet with parchment paper and set aside.

2. Slice peppers and onion into 1/4-inch strips; place on cookie sheet and set aside. Add garlic, oregano and drizzle with oil, oven roast for 15-20 minutes.

Saturday, April 6, 2013

Meatless Monday Recipe-Not What You Remembered Ratatouille

Not What You Remembered Ratatouille
Vegan; 30 minutes; Serves 2-4

I just made these, and even the boys liked the dish. Bruce told me, that his ex used to make this totally different. Getting the idea for this from Everything Vegan Baking Cookbook that one of my beautiful friends gave me for a birthday present. All of that being said, this is loosely from the Everything Vegan Baking cookbooks. I had the vegan puff pastry on hand, so please check the blog for the recipe. I, also, used a lot of left over veggies. So, like I've said~use what you have on hand and make the dish your own!

1 zucchini, sliced in 1/4" rounds
1/2 yellow bell pepper sliced into 1/4" strips
1/4 onion, sliced into 1/4" strips
2 organic tomatoes, sliced into 1/4" rounds
3 mushrooms, sliced 1/4" strips
4 radishes, sliced in 1/4" rounds
1 large garlic clove, minced
4 radishes, sliced in 1/4" rounds
1/2 teaspoon coarse sea salt
1/4 teaspoon cracked white pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon dried rosemary
1/2 teaspoon fresh parsley
1 sheet of vegan puff pastry (see recipe in blog)

1. Preheat oven to 425 degrees F.

2. To make the Ratatouille, combine veggies and spices in a bowl. Add two tablespoons of olive oil and toss to coat. Place the veggie combination on a shallow glass casserole dish and bake for 20 minutes. This will allow the puff pastry to remain flaky and crisp.

3. Roll out puff pastry and arrange ratatouille on puff pastry, making almost a nest, keeping a 1" border. Bake for 10 minutes or until golden brown. Sprinkle with fresh parsley. Serve with a salad for a more complete meal.