Thursday, August 29, 2013
Fried Tofu with Cheezy Sauce
Sauce - makes 6-8 servings from Betty Goes Vegan cookbook
(I made half the portion, but you can make full portion and save the extra sauce to put over veggies or potatoes)
1/2 cup margarine
3 1/2 cups boiling water
1/2 cup all-purpose flour
1-1/2 teaspoon crushed pink Himalayan salt***I used Black Salt to taste which
gives an egg flavor.
2 tablespoons Bragg’s liquid aminos
1-1/2 teaspoons garlic powder
1 teaspoon onion powder
a few dashes of liquid smoke
pinch of turmeric
Paprika and crushed black peppercorns to taste
1-1/2 cup nutritional yeast
Friday, August 23, 2013
We loved the combination of the tangy coleslaw with the spicy tempeh but I think the slaw was the star of the show. I plan to make it again for a BBQ picnic with the folks this weekend.
Korean-Style Tempeh Tacos with Coleslaw
Melissa Costello “The Karma Chow Ultimate Cookbook
2 tablespoons extra virgin olive oil or sesame oil
1 8 oz. package tempeh, crumbled
3 tablespoons vegan Worcestershire sauce
2 tablespoons tomato paste
2 tablespoons sesame seeds
2 tablespoons apple cider vinegar
1 tablespoon agave nectar
4-6 organic corn tortillas
1/2 small head red cabbage, finely shredded
1/4 cup thinly sliced red onion
1/4 cup sliced almonds
2 tablespoons Dijon mustard
1 shallot, finely diced
1 teaspoon agave nectar
4 tablespoons red wine vinegar
3 tablespoons extra virgin olive oil
sea salt and pepper, to taste
Over medium heat in a large skillet, heat enough olive oil to lightly coat the bottom of the pan. Place the crumbled tempeh in the pan and cook until brown, stirring frequently. In the meantime, in a small bowl, whisk the Worcestershire sauce, tomato paste, sesame seeds, apple cider vinegar, and agave nectar. Pour over the tempeh and let it cook about 3-4 minutes or until the sauce is absorbed into the tempeh.
For the Sla and dressing: Put the cabbage, onion and almonds in a medium-size bowl. Whisk or blend the dressing ingredients together and pour over the slaw. Stir well to combine. Season with salt and pepper.
Place a spoonful of the tempeh mixture on the taco shell and top with the Dijon slaw. Add guacamole if desired.
Saturday, August 17, 2013
I had some extra Date Paste and raw Cacao Powder from the Avocado pudding I made so I looked for another recipe that had the same ingredients. Don't let the Black Bean ingredient scare you! Kevin LOVES chocolate and he absolutely loved these brownies. Frankly, I wouldn't even tell anyone there are beans in the brownies. They'll enjoy them and not even know they are healthy.
Black Bean Brownie Bites
The Karma Chow Ultimate Cookbook by Melissa Costello
1/2 cup date paste (see recipe – allow 1 hour soaking time for dates)
Coconut oil or spray for greasing pans
2 cups black beans (1 1/2 15-ounce cans – drained and missed)
1 ripe banana
1/3 cup agave nectar
2 tablespoons melted coconut oil
1/2 cup raw cacao powder
1 tablespoon vanilla extract
1 tablespoon cinnamon
1/4 teaspoon sea salt
1/4 cup oat or almond flour (I used regular flour)
1 teaspoon baking powder
1/4 teaspoon baking soda
1/2 cup vegan chocolate chips
To make date paste: Pour two thirds cup of hot water over one cup pitted dates and soak for about an hour. Put all the ingredients into a blender and process until smooth, thick paste is formed.
Preheat the oven to 35o degrees. Grease mini muffin tins with coconut oil or coconut spray.
In a food processor with the S-blade, combine the black beans, banana, agave nectar, date paste, coconut oil, cacao powder, vanilla, cinnamon, and salt until well combined and smooth. Transfer the mixture to a large bowl.
Stir in the almond flour, baking powder, baking soda, and chocolate chips. Fill mini muffin tins about two-thirds full and bake 25-30 minutes or until a toothpick comes out clean. Remove from the oven and let them cool in the pan for 10 minutes, then transfer to a wire rack.
Tuesday, August 13, 2013
These could also be served as little appetizers with toothpicks and a little sauce on the side. I recommend cooking them until the outside is crisp as they tend to be a bit mushy if not cooked long enough. We used our favorite Trader Joe's pre made tomato sauce - basil and garlic.
Pasta and “Meatless” balls
Melissa Costello “The Karma Chow Ultimate Cookbook”
1 lb. gluten-free spaghetti (prepared according to package)
2 15-ounce cans kidney beans, drained and rinsed
1/2 cup cooked brown rice
1/2 cup yellow onion, small dice
2 cloves garlic , grated
2 tablespoons extra virgin olive oil
2 tablespoons Braggs Aminos (replacement for Soy Sauce)
2 tablespoons tomato paste
1 tablespoon vegan Worcestershire sauce
1/2 teaspoon oregano
1/2 teaspoon thyme
1/4 teaspoon basil
1/4-1/2 cup gluten-free bread crumbs (Glutino brand is good)
Tomato sauce of your choice
Cook paste according to package. In the meantime, puree the beans and rice in a food processor bowl until combined but some small pieces of the beans remain. Scrape into large bowl and set aside. Add the onion, garlic, 1 tablespoon of the olive oil, Braggs, tomato paste, Worcestershire sauce, oregano, thyme, and basil. Mix well, using your ands, kneading until doughy. Roll into small walnut-size balls.
Heat the remaining tablespoon of olive oil in a nonstick skillet over medium heat and brown the “meat-balls” on the skillet. Serve on top of spaghetti with a generous serving of marinara sauce.
Friday, August 9, 2013
I love when a recipe doesn’t disappoint! I would say eating this when it’s warm is the best but I’m sure it’s pretty scrumptious room temperature or cold. We served this as a side with Tempe Onion Paprikash. A great way to eat green beans!
Potato Salad with Green Beans and Pesto
(Adapted Jamie Deen’s recipe)
2 - 1/2 pounds baby red new potatoes, scrubbed and cut in half
4 ounces fresh basil leaves (4 cups loosely packed basil)
1/2 cup extra-virgin olive oil
1/2 cup chopped pine nuts
1/4 cup soy Parmesan
1 large clove garlic, peeled
freshly ground black pepper
1 -1/2 pounds green beans, ends trimmed, cut into half
Place the potatoes into a large saucepan, cover with cold water and add a big pinch of salt. Bring to a boil, reduce to a simmer and cook until tender, about 15 minutes. Use slotted spoon or a spider to remove the potatoes to a bowl. Add the green beans to the boiling water and cook for 3 minutes longer.
Add the basil, olive oil, pine nuts, soy parmesan, garlic and some salt and pepper to a bowl of a food processor, pulse until smooth.
Add the pesto to the still warm potatoes and toss all together. Drain the green beans into a colander in the sink and rinse to stop the cooking. Add to the bowl. Serve warm or chilled. Can be made 1 day ahead.