To use as a topping for pasta, pizza, etc.
1 lb. block extra-firm tofu, drained
1 tbsp olive oil
1 tsp balsamic vinegar
1 tsp lemon juice
1 clove garlic, minced
2 tsp nutritional yeast flakes
1 tsp dried thyme
1 tsp dried oregano
1/2 tsp dried basil
1/4 tsp dried cut rosemary
salt and black pepper
Place the tofu in a medium bowl and cover with warm water. While the tofu is submerged, crumble it between your fingers until the water is cloudy and the tofu is in small chunks. Pour the contents of the bowl into a colander to drain. Dry the bowl and transfer the tofu back into it.
Add the remaining ingredients to the tofu and mix until combined. Cover with plastic wrap and marinate in the fridge for at least an hour, preferably for 8 hours or more. To cook, bake on an oiled sheet pan at 350°F for 25 minutes (if you prefer the tofu to be somewhat browned raise the temperature to 400°F and stir occasionally).
Sunday, August 26, 2012
Ratatouille
1 medium eggplant
4 tbsp olive oil
3 large zucchinis
1 red bell pepper
1 green bell pepper
2 cloves of garlic, minced
1 tsp dried minced onion
1 tsp dried thyme
1/2 tbsp balsamic vinegar
1/4 tsp red pepper flakes
salt and pepper to taste
Peel and cube the eggplant and place in a large colander. Place the colander over a bowl and sprinkle salt liberally over the eggplant. Let the sit for 30-45 minutes, then rinse well under cold water and drain. While the eggplant is being salted, dice the zucchini into chunks similar in size to the eggplant. De-seed and dice both bell peppers and the tomatoes.
Begin the ratatouille by squeezing the eggplant dry in fistfuls and adding to a large skillet over medium heat. Add 2 tbsp of olive oil and cook for 3 minutes, stirring once a minute or so. Remove the eggplant (leaving any excess oil in the skillet) and place in a large pot. Add the zucchini to the skillet and add another 1 tbsp of olive oil. Salt the zucchini and cook for another 3 minutes, stirring once a minute or so. Remove the zucchini (again leaving any excess oil in the skillet) and place in the large pot with the eggplant. Lower the heat to medium low, add the last 1 tbsp of olive oil to the skillet, and add the bell peppers. Salt the peppers and cook for 5 minutes, stirring occasionally. Add the peppers to the large pot and heat over medium heat. Add the garlic, dried onion, thyme, cayenne pepper, and black pepper and stir, cooking for 2 minutes. Add the tomatoes and cook for 10 minutes, stirring occasionally. Add the balsamic and cook for another 10 minutes. Add salt and pepper to taste.
4 tbsp olive oil
3 large zucchinis
1 red bell pepper
1 green bell pepper
2 cloves of garlic, minced
1 tsp dried minced onion
1 tsp dried thyme
1/2 tbsp balsamic vinegar
1/4 tsp red pepper flakes
salt and pepper to taste
Peel and cube the eggplant and place in a large colander. Place the colander over a bowl and sprinkle salt liberally over the eggplant. Let the sit for 30-45 minutes, then rinse well under cold water and drain. While the eggplant is being salted, dice the zucchini into chunks similar in size to the eggplant. De-seed and dice both bell peppers and the tomatoes.
Begin the ratatouille by squeezing the eggplant dry in fistfuls and adding to a large skillet over medium heat. Add 2 tbsp of olive oil and cook for 3 minutes, stirring once a minute or so. Remove the eggplant (leaving any excess oil in the skillet) and place in a large pot. Add the zucchini to the skillet and add another 1 tbsp of olive oil. Salt the zucchini and cook for another 3 minutes, stirring once a minute or so. Remove the zucchini (again leaving any excess oil in the skillet) and place in the large pot with the eggplant. Lower the heat to medium low, add the last 1 tbsp of olive oil to the skillet, and add the bell peppers. Salt the peppers and cook for 5 minutes, stirring occasionally. Add the peppers to the large pot and heat over medium heat. Add the garlic, dried onion, thyme, cayenne pepper, and black pepper and stir, cooking for 2 minutes. Add the tomatoes and cook for 10 minutes, stirring occasionally. Add the balsamic and cook for another 10 minutes. Add salt and pepper to taste.
Saturday, August 18, 2012
Tempeh Sausage and Gravy
8 oz. tempeh, crumbled
1 1/4 cup warm water
1 tbsp low-sodium tamari
1 tsp balsamic vinegar
1 tsp dried basil
1 tsp dried marjoram
1/2 tsp dried sage
1 tsp fennel seed
1/2 tsp garlic powder
Combine the ingredients above in a medium saucepan over medium heat and cook uncovered. Cook for 15 minutes. While the tempeh cooks, assemble the following ingredients:
3/4 cup hot water
1/4 cup cashews
1 tablespoons low-sodium tamari
1 tsp onion powder
1/2 tsp dried thyme
1/4 tsp dried sage
1/4 tsp dried marjoram
1 tsp cornstarch
Combine all of the ingredients except the cornstarch in a blender and blend for 2-3 minutes. After the tempeh has finished cooking, add the cornstarch and blend for another 30 seconds. Pour the cashew mixture over the tempeh and cook for another 10 minutes, stirring occasionally and adding extra water if the gravy is too thick. Serve with fried potatoes and biscuits.
1 1/4 cup warm water
1 tbsp low-sodium tamari
1 tsp balsamic vinegar
1 tsp dried basil
1 tsp dried marjoram
1/2 tsp dried sage
1 tsp fennel seed
1/2 tsp garlic powder
Combine the ingredients above in a medium saucepan over medium heat and cook uncovered. Cook for 15 minutes. While the tempeh cooks, assemble the following ingredients:
3/4 cup hot water
1/4 cup cashews
1 tablespoons low-sodium tamari
1 tsp onion powder
1/2 tsp dried thyme
1/4 tsp dried sage
1/4 tsp dried marjoram
1 tsp cornstarch
Combine all of the ingredients except the cornstarch in a blender and blend for 2-3 minutes. After the tempeh has finished cooking, add the cornstarch and blend for another 30 seconds. Pour the cashew mixture over the tempeh and cook for another 10 minutes, stirring occasionally and adding extra water if the gravy is too thick. Serve with fried potatoes and biscuits.
Lentil Burgers
1 cup dried brown lentils
3 cups water or vegetable broth
1 tsp dried thyme
1/2 tsp rubbed sage
1/2 tsp dried marjoram
1 tsp paprika
2 tbsp peanut butter or walnut butter
1 tbsp vegetable oil
2 small carrots, diced small
1 cup chopped spinach
2 tsp minced garlic
1/4 - 1/2 cup brown rice flour
1 tbsp ground flax or chia seed
1 tsp balsamic vinegar
salt and pepper to taste
Rinse the lentils and add them to a medium pot along with the water or broth, thyme, sage, marjoram, and paprika. Bring the lentils to a brief boil over high heat and then cover, simmering over medium-low heat, for 45 minutes or until soft. When cooked, remove from the heat and stir in the flax or chia seed. Let the lentils sit for 5 minutes, then mash with a potato masher while still hot. Stir in the nut butter and set aside.
While the lentils cook, add the oil and carrots to a medium pan and cook over medium-low heat until they just begin to soften, stirring occasionally to avoid burning. Add the spinach and garlic and cook for another 2-3 minutes. Add the contents of the pan to the cooked and mashed lentils along with the vinegar, flax or chia seed, and 1/4 cup of the brown rice flour. Mix until well incorporated. If the mixture is too dry, add more water or broth. If too wet, add more flour. Add salt and pepper to taste.
While the mixture is still warm, form patties by packing into a lightly oiled 1/2 cup measure and flattening between your palms. Lay the patties on wax paper and store in the refrigerator until ready to use. To cook, pan-fry in a little oil until browned on each side or bake at 350°F.
3 cups water or vegetable broth
1 tsp dried thyme
1/2 tsp rubbed sage
1/2 tsp dried marjoram
1 tsp paprika
2 tbsp peanut butter or walnut butter
1 tbsp vegetable oil
2 small carrots, diced small
1 cup chopped spinach
2 tsp minced garlic
1/4 - 1/2 cup brown rice flour
1 tbsp ground flax or chia seed
1 tsp balsamic vinegar
salt and pepper to taste
Rinse the lentils and add them to a medium pot along with the water or broth, thyme, sage, marjoram, and paprika. Bring the lentils to a brief boil over high heat and then cover, simmering over medium-low heat, for 45 minutes or until soft. When cooked, remove from the heat and stir in the flax or chia seed. Let the lentils sit for 5 minutes, then mash with a potato masher while still hot. Stir in the nut butter and set aside.
While the lentils cook, add the oil and carrots to a medium pan and cook over medium-low heat until they just begin to soften, stirring occasionally to avoid burning. Add the spinach and garlic and cook for another 2-3 minutes. Add the contents of the pan to the cooked and mashed lentils along with the vinegar, flax or chia seed, and 1/4 cup of the brown rice flour. Mix until well incorporated. If the mixture is too dry, add more water or broth. If too wet, add more flour. Add salt and pepper to taste.
While the mixture is still warm, form patties by packing into a lightly oiled 1/2 cup measure and flattening between your palms. Lay the patties on wax paper and store in the refrigerator until ready to use. To cook, pan-fry in a little oil until browned on each side or bake at 350°F.
Cranberry Sauce
1/2 cup water
1/2 cup cane sugar
3 cups (12 oz) cranberries
1/4 tsp ground cinnamon
1/4 tsp dried ginger
big pinch of salt
juice and zest from half a navel orange
1/2 tsp vanilla
Combine water and sugar in a saucepan over medium heat and simmer until sugar is dissolved. Add the cranberries, cinnamon, ginger, salt, orange juice and orange zest and simmer until cranberries begin to burst, around 15 minutes. If the cranberries are slow to burst, they can be lightly crushed against the side of the pan with a fork. Stir in the vanilla, then remove from heat and let set in a bowl or mold.
1/2 cup cane sugar
3 cups (12 oz) cranberries
1/4 tsp ground cinnamon
1/4 tsp dried ginger
big pinch of salt
juice and zest from half a navel orange
1/2 tsp vanilla
Combine water and sugar in a saucepan over medium heat and simmer until sugar is dissolved. Add the cranberries, cinnamon, ginger, salt, orange juice and orange zest and simmer until cranberries begin to burst, around 15 minutes. If the cranberries are slow to burst, they can be lightly crushed against the side of the pan with a fork. Stir in the vanilla, then remove from heat and let set in a bowl or mold.
Colcannon
2 lbs. yukon gold potatoes*
3 cups (lightly packed) kale or spinach
2 tbsp non-dairy margarine
2 tbsp olive oil
1 tbsp minced garlic
1 tsp dried thyme (optional)
non-dairy milk
salt and pepper to taste
Clean and cube the potatoes into 1-inch chunks and cook in heavily salted boiling water until tender, around 12-15 minutes. While the potatoes cook, heat the margarine and oil over medium-low heat and cook the garlic for one minute. Add the kale/spinach and cook for 5-10 minutes (less for the spinach, longer for the kale), stirring occasionally.
When the potatoes are done, drain and add back to the pot. Add the kale/spinach and any remaining oil in the pan and mash with a potato masher, adding enough non-dairy milk to reach the desired consistency. Add the dried thyme (if using) and salt and black pepper to taste.
*Or a mix of 11/2 lbs. russets and purple potatoes and 1/2 lb. red potatoes.
3 cups (lightly packed) kale or spinach
2 tbsp non-dairy margarine
2 tbsp olive oil
1 tbsp minced garlic
1 tsp dried thyme (optional)
non-dairy milk
salt and pepper to taste
Clean and cube the potatoes into 1-inch chunks and cook in heavily salted boiling water until tender, around 12-15 minutes. While the potatoes cook, heat the margarine and oil over medium-low heat and cook the garlic for one minute. Add the kale/spinach and cook for 5-10 minutes (less for the spinach, longer for the kale), stirring occasionally.
When the potatoes are done, drain and add back to the pot. Add the kale/spinach and any remaining oil in the pan and mash with a potato masher, adding enough non-dairy milk to reach the desired consistency. Add the dried thyme (if using) and salt and black pepper to taste.
*Or a mix of 11/2 lbs. russets and purple potatoes and 1/2 lb. red potatoes.
Orange Carrot Juice
3 cups orange juice
2 medium carrots
Peel and quarter carrots. Add to a blender carafe along with 1/2 cup of orange juice. Blend until thoroughly combined, then add the remaining orange juice to the blender and pulse until mixed. Store in an airtight container.
2 medium carrots
Peel and quarter carrots. Add to a blender carafe along with 1/2 cup of orange juice. Blend until thoroughly combined, then add the remaining orange juice to the blender and pulse until mixed. Store in an airtight container.
No-Bake Energy Bars
For any of the recipes below, start by combining the liquid sweetener, nut butter, and any water or other wet ingredients in a medium bowl. Using a fork or rubber spatula, mix in the remaining ingredients until thoroughly combined. If the mixture is too dry, add more water by the teaspoon until it begins to hold together. Press the mixture into a small pan lined with wax paper (I use an small 8"x6" pyrex pan), cover with plastic wrap, and chill until firm. Cut into eight bars and store in the refrigerator or freezer.
chocolate peanut butter
1/3 cup brown rice syrup
1/2 cup peanut butter
2 tbsp warm water
1/2 tsp vanilla
3/4 cup dry quick oats
1/4 cup ground brown flaxseed
1/4 cup toasted wheat germ
3 tbsp soy protein powder
1 tbsp cocoa powder
1/2 cup chocolate chips
1/4 cup dried coconut or sliced almonds
1/4 tsp salt
peanut butter and jelly
3 tbsp brown rice syrup
3 tbsp raspberry jam
1/2 cup peanut butter
2 1/2 tbsp warm water
1/2 tsp vanilla
1/4 cup ground brown flaxseed
1/4 cup toasted wheat germ
3 tbsp soy protein powder
3/4 cup dry quick oats
1/2 cup sweetened dried cranberries
1/4 cup sliced almonds
1/4 tsp salt
lemon-coconut-cranberry
1/3 cup brown rice syrup
1/2 cup almond butter
1 tbsp lemon juice
1/4 tsp vanilla extract
1/4 tsp lemon extract
3/4 cup dry quick oats
1/4 cup ground brown flaxseed
1/4 cup toasted wheat germ
2 tbsp soy protein powder
1/2 cup dried cranberries
1/3 cup dried coconut
1/4 tsp salt
Like a Clif Bar.
3 tbsp brown rice syrup
3 tbsp raspberry jam
1/2 cup peanut butter
2 1/2 tbsp warm water
1/2 tsp vanilla
1/4 cup ground brown flaxseed
1/4 cup toasted wheat germ
3 tbsp soy protein powder
3/4 cup dry quick oats
1/2 cup sweetened dried cranberries
1/4 cup sliced almonds
1/4 tsp salt
lemon-coconut-cranberry
1/3 cup brown rice syrup
1/2 cup almond butter
1 tbsp lemon juice
1/4 tsp vanilla extract
1/4 tsp lemon extract
3/4 cup dry quick oats
1/4 cup ground brown flaxseed
1/4 cup toasted wheat germ
2 tbsp soy protein powder
1/2 cup dried cranberries
1/3 cup dried coconut
1/4 tsp salt
Like a Clif Bar.
Sunday, August 12, 2012
Sesame Ginger Tofu
1 lb. tofu, frozen and thawed
1/4 cup + 2 tbsp warm water
3 tbsp tahini
2 tsp brown rice syrup (or agave nectar)
1/2 tbsp low-sodium tamari
3/4 tsp lemon juice (or rice vinegar)
2 tsp ground ginger
3/4 tsp mild paprika
1/8 tsp salt
In a small bowl or on a large plate, mix together the following:
1/2 cup white rice flour (or cornstarch)
1 tsp garlic powder
1 tsp dried ginger
1 tsp mild paprika
1/4 tsp cayenne pepper
1/4 tsp salt
Remove the tofu from the marinade and, while still wet, dredge in the dry flour mix and fry in peanut or vegetable oil until golden and crispy. Serve over noodles with the remaining marinade and your choice of veg.
1/4 cup + 2 tbsp warm water
3 tbsp tahini
2 tsp brown rice syrup (or agave nectar)
1/2 tbsp low-sodium tamari
3/4 tsp lemon juice (or rice vinegar)
2 tsp ground ginger
3/4 tsp mild paprika
1/8 tsp salt
few cracks black pepper
Slice the tofu into small cubes (around 1/2 inch thick) and set aside.
In a small bowl, stir together the tahini, brown rice syrup, tamari, and lemon juice, then add the ginger, paprika, salt and pepper. Slowly stir in the water (adding a tablespoon at a time). Add the liquid to a sealable plastic bag along with the tofu and close, ensuring that the tofu is evenly covered, and place the bag inside the bowl to catch any leaks or spills. Refrigerate the tofu for at least an hour, preferably eight hours or longer.
Slice the tofu into small cubes (around 1/2 inch thick) and set aside.
In a small bowl, stir together the tahini, brown rice syrup, tamari, and lemon juice, then add the ginger, paprika, salt and pepper. Slowly stir in the water (adding a tablespoon at a time). Add the liquid to a sealable plastic bag along with the tofu and close, ensuring that the tofu is evenly covered, and place the bag inside the bowl to catch any leaks or spills. Refrigerate the tofu for at least an hour, preferably eight hours or longer.
In a small bowl or on a large plate, mix together the following:
1/2 cup white rice flour (or cornstarch)
1 tsp garlic powder
1 tsp dried ginger
1 tsp mild paprika
1/4 tsp cayenne pepper
1/4 tsp salt
Remove the tofu from the marinade and, while still wet, dredge in the dry flour mix and fry in peanut or vegetable oil until golden and crispy. Serve over noodles with the remaining marinade and your choice of veg.
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