Tofu Bacon

Recipe adapted from:

http://www.v-lish.com/recipe/smoky-tofu-bacon/

1 package extra firm tofu, pressed and drained

4 tbsp maple syrup

4 tbsp nutritional yeast

4 tbsp Tamari gluten-free soy sauce

3-4 dashes liquid smoke (a little goes a long way!)

2 tsp garlic powder

1/2 tsp smoked paprika

4-6 tbsp water

Drain tofu and press for at least 30 minutes. Cut into thin rectangular strips.

Mix all other ingredients in a flat-bottomed container, and place the tofu strips in the marinade. Make sure all strips are coated and marinade for at least 1 hour.

Preheat oven to 400 degrees F. Place tofu on baking sheet lined with parchment paper. Use a basting brush to brush a thin layer of marinade over the top of the tofu.

Bake for 10 minutes, then flip, and use the basting brush to brush marinade over the top of the tofu again.

Continue to bake, flipping every 10 minutes or so (but don't add more marinade after the first two flips). They will likely need at least 30 minutes to become firm and chewy, but it will depend on how much moisture is in the tofu and how thinly it was cut. Thinner pieces of tofu may start to char on the edges.

White Truffle Mac and Cheese

Recipe adapted from:

http://www.thecurvycarrot.com/2012/01/26/white-truffle-macaroni-and-cheese/

Ingredients:

1 cup panko
1/2 cup Parmesan cheese, grated
3 tablespoons white truffle oil (or to taste)
4 tablespoons unsalted butter
4 tablespoons flour
4 cups half and half
12 ounces white cheddar cheese, shredded*
10 ounces Fontina cheese, shredded*
Salt and pepper, to taste
16 ounces cavatappi (or your personal favorite type of pasta)

*This is what I used, but use up to 16 oz of each cheese.



1. Preheat the oven to 375 degrees.  Generously spray a 3-quart casserole dish with cooking spray.

2. In a medium bowl, combine the panko, Parmesan and 1 tablespoon white truffle oil, mixing until combined.

3. In a large saucepan or Dutch oven, melt the butter over medium heat. (If you are short on time, it might be helpful at this point to get your water boiling for the pasta).

4. Add the flour and whisk continuously until the mixture forms a thick paste, about a minute or so.

5. Slowly whisk in the half and half until smooth (some lumps may remain-that’s ok).

6. Bring the mixture to a simmer and let cook, stirring occasionally, about 3 minutes.

7. Using a wooden spoon, slowly add the cheeses and stir until completely melted.

8. Add the remaining 2 Tbsp truffle oil and salt and pepper, to taste.

9. Meanwhile, cook the macaroni as directed on the package.  Once cooked, drain the pasta and add it to the cheese sauce.

10.  Evenly distribute the macaroni into the prepared casserole dish and top with the panko mixture.

11. Cover with foil and bake at 375 for 15 minutes. Uncover, and broil on low until bread crumbs are toasted to your liking. Watch it carefully so that it doesn't burn.

Slow Cooker Red Curry Lentils

Recipe from:

http://pinchofyum.com/crockpot-red-lentil-curry

Ingredients:

4 cups regular brown lentils
2 red onions, diced
4 cloves garlic, minced
1 tablespoon minced/crushed ginger
4 tablespoons butter (optional)
1 can Maesri red curry paste
1 tablespoon garam masala
1½ teaspoon turmeric
2 teaspoons sugar
1/2 teaspoon cayenne pepper (or more if you want it spicier)
1 can tomato puree (29 ounces)
1 teaspoon salt plus more to taste
1 cup coconut milk
cilantro for garnishing (optional)
rice for serving


Rinse the lentils and place them in a large crockpot. Add the diced onions, garlic, ginger, butter, curry paste, garam masala, turmeric, sugar, and cayenne. Stir to combine.

Pour just 1 can of tomato puree over the lentils. Re-fill the can with water twice and add to the crockpot. Stir to make sure that the lentils are covered with liquid. Cover and cook on high for 4-5 hours or low for 7-8 hours.

Check once or twice during cooking to add more water or tomato puree if the lentils are soaking up all the liquid. The amount of water or tomato puree you add depends on how soupy your want your lentils to be.
Taste and season with salt. Lentils will be soft when they are done cooking.

Stir in the coconut milk and sprinkle with cilantro just before serving. Serve over rice or naan bread.

Potato Salad

Recipe adapted from:

http://www.foodnetwork.com/recipes/potato-salad-recipe1.html

Ingredients:

4 pounds red potatoes
4 jumbo eggs (or 5 large eggs), hard boiled
2 1/2 cups mayonnaise (I use Wegman's brand)
4 green onions, finely chopped
3 stalks celery, finely chopped
1 tablespoon yellow or dijon mustard
1/2 teaspoon freshly ground white pepper (or black pepper)
1 teaspoon kosher salt

Directions:

Add red potatoes to a large stock pot. Cover potatoes with 1.5 inches of water. Generously salt the water.
Bring to a boil. Simmer the potatoes (whole) until they can be pierced through easily with a knife - about 20 minutes.
Drain the potatoes and place them in an ice bath to stop the cooking.

While potatoes are boiling, make the hard boiled eggs. Place the eggs in a sauce pan and cover with 1.5 inches of water. Bring to a boil - as soon as the water comes to a boil, take the pan off the heat and cover it. Let cook for 12 minutes (14 if using jumbo eggs) and then drain and place the eggs in an ice bath.

Chop the potatoes into chunks (you can optionally peel them first). Peel the eggs and chop them.

Add the potatoes, eggs, mayo, green onion, celery, mustard, pepper and salt to a large bowl (I used my 4 quart large pyrex bowl and even there it was difficult to stir). Stir until well mixed. Refrigerate for at least 3 hours before serving.

Homemade Oatmeal Packets

Basic ingredients:

1/3 cup Oats
Pinch of salt
Sweetener of choice
3/4 cup water, milk, almond milk, etc.
Snack-sized ziploc bag + sharpie for labeling

The type of oats will determine the cooking time in the microwave. For quick oats, 2 minutes should be plenty. Follow the instructions on the container of oats that you buy.
Make sure the container you use can hold about twice the capacity needed for the ingredients - it will bubble up in the microwave and possibly overflow so watch it carefully.

FLAVOR VARIATIONS

Apple Cinnamon
1/3 cup oats
pinch of salt
1 Tbsp dark brown sugar
1/4 tsp cinnamon
chopped freeze dried apples


Peanut Butter Banana
1/3 cup oats
pinch of salt
1 Tbsp light brown sugar
1 Tbsp PB2 powdered peanut butter
~5 slices freeze dried banana


Chocolate Peanut Butter Banana
1/3 cup oats
pinch of salt
1 Tbsp dark brown sugar
1 Tbsp PB2 chocolate powdered peanut butter
1 tsp cocoa powder (optional - the chocolate PB2 is not very chocolate-y)
~5 slices freeze dried banana


White Chocolate Strawberry
1/3 cup oats
pinch of salt
1 Tbsp light brown sugar
~1 Tbsp white chocolate chips
small handful freeze dried strawberries


Chocolate Strawberry
1/3 cup oats
pinch of salt
1 Tbsp light brown sugar
2 tsp cocoa powder
small handful freeze dried strawberries


Other flavor ideas (not yet tried):
Strawberry Banana
Maple Walnut (using maple sugar)
Blueberry Muffin (freeze dried blueberries, brown sugar, cinnamon, nuts?)
Pineapple Coconut
Chocolate Raspberry
White Chocolate Raspberry
Strawberries (or other fruit) and Cream (with powdered creamer, or just pour some half and half on top after cooking)

Spinach and Potato Curry

Recipe from:

http://www.coffeeandcrumpets.com/spinach-and-potato-curry-palak-aloo/

INGREDIENTS:

1lb/16oz/455g fresh spinach, washed, stemmed and roughly chopped ( I used 12 oz baby spinach because that's all I could find)
2 large potatoes, medium dice
1 medium onion, finely chopped
1 green chili (I used a serrano chili)
2 teaspoons garlic, minced
1 teaspoon ginger, minced
1 teaspoon turmeric, ground
1 teaspoon cumin, ground
1 teaspoon coriander, ground
1/2 teaspoon red chili powder
1/4 teaspoon cayenne
2 tablespoons dried fenugreek leaves (optional- I did not use)
1 1/2 to 2 cups/470ml water, enough to cover potatoes to cook
1 teaspoon salt
¼ cup/60ml oil, coconut, avocado or other neutral flavoured (I used olive oil)

INSTRUCTIONS:

In a large pot, heat the oil on medium heat and brown the onions.
Once the onions are lightly browned, add the garlic and ginger paste and cook for a minute until fragrant.
Add the potatoes and toss in the oil and onions.
Add the turmeric powder, ground cumin, ground coriander, chili powder and cayenne powder.
Mix through into the potatoes.
Allow the potatoes to sauté for about 5 minutes.
Add enough water to cover the potatoes, cover and let potatoes cook, about 10-15 minutes.
Once the potatoes are just tender, making sure there isn't too much water, add the spinach leaves and cover to allow spinach to wilt.
The spinach leaves will release some water so you don't want too much water in the pan before adding the spinach, about a cup and half of water is acceptable.
Once the spinach has cooked down and beginning to get tender, uncover and evaporate some, of the water.
Add the green chili and the fenugreek leaves, if using.
Check for salt and adjust.
If you like the curry drier, then add the spinach leaves when there is barely any water left after the potatoes are done.
Serve as a side with rice or bread.

Spinach and Artichoke Dip

Recipe adapted from:

http://www.emilybites.com/2013/08/spinach-artichoke-dip.html


INGREDIENTS:
16 oz (2 bricks) cream cheese, softened
1/4 cup plus 1/8 cup sour cream
1/4 cup plus 1/8 cup mayonnaise
1 ½ cups shredded mozzarella cheese, separated
3 tablespoons grated Parmesan cheese, separated
3 garlic cloves, minced
10 oz package frozen chopped spinach, defrosted, squeezed and patted dry
14 oz can artichoke hearts (packed in water or brine, not oil), drained and chopped
¼ teaspoon black pepper
1/8 teaspoon crushed red pepper flakes or cayenne pepper


DIRECTIONS:
Pre-heat your oven to 350 degrees.
In a large bowl, combine the cream cheese, sour cream and mayonnaise and stir until well combined. Stir in 1 cup of the Mozzarella, 2 tablespoons of the Parmesan, the minced garlic, spinach, artichokes, pepper and red pepper flakes or cayenne and mix until well combined.
Transfer the mixture to an 8x8 (or 2 qt) casserole dish and spread evenly. Sprinkle the remaining ½ cup Mozzarella and tablespoon of Parmesan over the top. Bake for about 30 minutes until the edges are golden and the dip is heated through and bubbly. Serve warm with sliced french bread and/or tortilla chips.

Cookie Dough Cream Cheese Bars

Recipe adapted from:

http://www.mybakingaddiction.com/cookie-dough-cheesecake-bars-recipe/

to make it easier, I used a store bought cookie dough mix instead of making the cookie dough myself.


INGREDIENTS:
FOR THE CRUST
1 1/2 cups graham cracker crumbs
5 tablespoons unsalted butter, melted

CHOCOLATE CHIP COOKIE DOUGH
1 package Betty Crocker chocolate chip cookie mix
1 egg
1 stick of unsalted butter (softened)

FOR THE CHEESECAKE FILLING
10 oz cream cheese, room temperature ( I used 1 8oz brick)
1/4 cup sugar
1 large egg, room temperature
1 teaspoon pure vanilla extract


DIRECTIONS:
1. Preheat the oven to 325 F. Line an 8 inch square baking pan with parchment paper or foil allowing a little overhang and spray with nonstick cooking spray. Set aside.

2. Mix the melted butter and graham cracker crumbs until thoroughly combined. Press the mixture into the bottom of the prepared pan. Bake in preheated oven for 6 minutes. Remove pan to a cooling rack. Increase the oven temperature to 350 degrees.

3. While the crust is cooling, prepare the chocolate chip cookie dough according to the package directions. Set aside.

4. In the bowl of a stand mixer fitted with the paddle attachment or in a large bowl with an electric mixer cream together the cream cheese and sugar until smooth. Mix in the egg and vanilla on low speed just until incorporated. Pour the cheesecake batter into the COOLED prepared crust.

5. Using your hand to form clumps. Flatten the clumps of dough in your palms to flatten them out a bit. Distribute the cookie dough onto the top of the cheesecake batter. Be sure to use all of the dough. You will cover most of the cheesecake batter.

5. Bake for about 30-40 minutes ( I think mine took 35), until the top feels dry and firm (the cookie dough) and the entire pan looks set if given a gentle shake. Move bars to a cooling rack and allow to cool completely.

6. Lift the bars out by the overhang; slice into desired size and store in the refrigerator. Serve cold or at room temperature

"Bubble Up" Pizza

Recipe from:

http://modernmommyhood.com/2012/11/bubble-up-pizza-recipe.html


Before baking (half cheese, half pepperoni):

After baking:

Ingredients:

1 jar of pizza sauce (I think it's about 14oz)
1 bag of Mozzarella cheese (2 cups)
2 cans of layered buttermilk biscuits (the smaller ones work best, like Pillsbury Grands Jr. I got 2 store brand buttermilk biscuits, 7.5 oz packages)
vegetarian pepperoni (optional), or any other toppings



Directions:

*Preheat your oven to 375 and grease a 9×13 baking dish, then set it aside.

*In a large bowl, pour all of the pizza sauce, 1 cup of Mozzarella cheese, and 25 pepperoni slices (or whatever you are mixing in). Mix everything together.

*Take the biscuits and pull them apart to smaller chunks (4-5 pieces per biscuit) and drop them in the bowl, stirring each time you add some chunks.
(Note: the original recipe says to drop the dough in the bowl first, then mix with your hands. I prefer to add the sauce first so that the dough doesn't stick together, then you can mix it with a spatula).

*Once mixed, move the mixture evenly into the baking dish you greased earlier.

*Top the mixture with Mozzarella cheese (add a little or a lot) and extra pepperoni slices or other toppings to your liking.
I also topped mine with some grated parmesan and red pepper flakes.

*Bake for 25 to 30 minutes, or until cheese begins to brown.

When it's baked you'll be able to cut it into rectangles, but to eat it you'll need a fork and knife.

Peanut Butter Pie

Recipe from:

http://parade.condenast.com/200063/donnaelick/an-irresistible-no-bake-pie-for-your-halloween-candy-overstock/

(Serves 12)
INGREDIENTS:

24 whole chocolate sandwich cookies (I used regular Oreos)
~40 mini Reese’s Peanut Butter Cups, (wrappers removed, divided)
¼ cup unsalted butter, melted
1 (8-oz) package cream cheese, softened
1¾ cups powdered sugar, divided
1 (16.3-oz) jar peanut butter, (approximately 1¾ cups) (I used creamy but original recipe called for crunchy)
2 cups heavy cream
1 tsp pure vanilla extract
¼ cup dry roasted peanuts, chopped (OPTIONAL - I didn't use)
2 oz milk chocolate, broken into pieces

DIRECTIONS:

In a tall bowl whip heavy cream with an electric mixer until you can start to see a defined trail through the cream. Add vanilla and slowly add ¾ cup powdered sugar. Whip until stiff peaks form. (In other words when you turn off the blender and lift the beaters out of the cream, the cream stand up on the end of the beater). Place in the refrigerator while you prepare the remaining ingredients.

In a food processor combine cookies and 20 peanut butter cups. Pulse until your mixture is crumbs. Slowly pour butter in through the feed tube. Pulse until combined and crumbs are moistened.

Pour crumbs into a 9” pie plate and press mixture on the bottom and around the sides to form pie crust. I started by pressing with clean hands, but found that using a spoon worked best. Place in the freezer while you prepare the filling.

To prepare the filling: Combine softened cream cheese and 1 cup powdered sugar in a large mixing bowl. Beat with an electric mixer until light and fluffy (about 3 minutes). Add peanut butter. Beat until well combined. Fold in ½ of the whipped cream until it is completely incorporated. Pour into chilled pie crust. Smooth with a spatula. Pour remaining whipped cream over top. Place in the refrigerator while you prepare toppings.

Place the milk chocolate in a microwave safe mixing bowl. Heat for 30 seconds at a time, stirring each time, until chocolate is melted. Set aside.

Quarter the remaining 20 mini peanut butter cups.

Sprinkle peanut butter cups over pie. Sprinkle chopped peanuts over pie, if using. Use a spoon to drizzle chocolate over pie (or transfer chocolate to a plastic sandwich bag and cut a very small hole in the corner, then drizzle over pie).

Refrigerate until ready to serve or serve immediately.

Aloo Chole

Recipe adapted from: http://www.nandyala.org/mahanandi/archives/2005/11/22/chole-with-potatoesaloo-chole/

Ingredients:

1 1-lb bag of dried chickpeas
(cooked according to package directions - this usually involves soaking in water overnight and then boiling)
2 potatoes, peeled and cut into cubes
1 large onion, finely chopped
4 ripe tomatoes, finely chopped
2 Tbsp ready-made chana masala powder (any brand)
3 tsp - garlic-ginger-cilantro paste
1 tsp each - red chilli powder, salt and turmeric
1/4 tsp each - mustard seeds and cumin seeds
cayenne pepper, to taste

Directions:

Heat one teaspoon of peanut oil in a saucepan over medium heat. Add and toast mustard seeds and cumin, wait till they start to dance; then add ginger-garlic-cilantro paste and onions, saute for few minutes until onions soften.

Grab a few handfuls of cooked chickpeas and mash them until they are a smooth paste.
Add the ingredients - potatoes, tomatoes, chickpea paste, chana masala powder, red chilli powder, salt and turmeric, along with 2 cups of water (you can add up to 1 cup more if needed). Cook them covered for about 15 minutes, until potatoes are slightly tender.

At this stage, stir in chickpeas. Turn the heat to medium-low, and simmer for about 10-15 minutes or until the curry thickens.

I served this with rice and naan.

Seitan Cutlets

This recipe is from Veganomicon which can be purchased here.

INGREDIENTS:

for the broth:

6 cups vegetable broth
3 Tbsp soy sauce

for the cutlets:

1 1/4 cups vital wheat gluten
1/2 cup cold vegetable broth
1/4 cup soy sauce
1 Tbsp olive oil
2 cloves garlic, pressed or grated
1 tsp grated lemon zest (optional)


DIRECTIONS:

Preheat the oven to 350 F.

Combine broth ingredients in a pot and bring to a boil. Turn off heat and keep covered.

Place the wheat gluten in a mixing bowl. Pour the COLD vegetable broth into a measuring cup. Then, add the soy sauce, garlic, oil, and lemon zest and mix. Pour the wet mixture into the wheat gluten and combine with a wooden spoon until most of the moisture is absorbed. Use your hands to knead for about 3 minutes until the dough is elastic.

Divide the dough into six equal pieces. The best way to do this is to roll it into a log shape and use a knife to cut it into six equal pieces by slicing with a knife.
Take each piece and stretch and knead it into an oblong cutlet shape that is a little less than 1/2 inch thick. Use your body weight to press it and stretch it on a hard surface; there will be some resistance but just keep at it.

Pour the heated vegetable broth into a 9x13 inch glass baking pan or a ceramic casserole. Place the cutlets in the broth and bake for 30 minutes uncovered, then turn the cutlets over and bake for an additional 20 minutes. Remove from the oven. The cutlets are now ready to use in whatever seitan recipe you choose. If you have extra seitan, store it in the cooking liquid in a tightly covered container (in the fridge).

Buffalo Oven-"Fried" Tofu

Recipe adapted* from: http://www.everythingbutthe.com/2011/06/13/buffalo-chicken-fried-tofu/

Ingredients:

1 package extra firm tofu
~1/2 cup nutritional yeast
~1/2 cup panko bread crumbs
2 to 3 tsp. salt
1 1/2 teaspoons chili powder

Freshly ground pepper

3-4 tablespoons buffalo sauce (you may need more, but it is easy to add more to your bowl)

*The original recipe only calls for 3Tbsp of the nutritional yeast and bread crumbs, but I found that I needed 3 times as much. So I adjusted the recipe. It may depend on the size and shape of your tofu pieces.


Directions:

Press the tofu for about an hour (at least 30 minutes). I use my Tofu Xpress to press it.

Preheat oven to 375 degrees F. Grease a baking sheet with a spray of oil.

Cut the tofu into rectangles - I cut mine into 12 pieces. Prepare the breading by combining nutritional yeast, panko bread crumbs, chili powder, salt and pepper in a shallow dish. In another dish, pour in the hot sauce.

Using one hand, dip the tofu in the hot sauce until it is covered. Then transfer it to the bowl with the breading mixture, and cover it using your other hand. (You should keep one wet hand and one dry).

Place the tofu on the baking sheet in one layer. Bake for 15 minutes; flip, and then bake another 15 minutes.

Vegetarian Chicken, Broccoli and Garlic Sauce

recipe adapted from: http://vegweb.com/recipes/spicy-broccoli-and-garlic-sauce

Ingredients:
1 package frozen Quorn Chik'n Tenders

1 cup vegetable broth
2 cloves garlic, minced or 1 teaspoon garlic powder
1 tablespoon soy sauce
1 tablespoon brown sugar or 1 1/2 tablespoons regular sugar
1 1/2 teaspoons red chili flakes
1 teaspoon sesame oil
1-2 scallions, diced
1 tablespoon cornstarch
1 tablespoon canola oil
1 head broccoli, chopped
1/4 cup water

Directions:

1. For sauce, combine veggie broth, garlic, soy sauce, sesame oil, red pepper flakes, scallions, sugar, and add the cornstarch last in medium bowl.
2. Mix until the cornstarch dissolves and there are no lumps left. I find heating the broth helps to dissolve it. In a medium frying pan, add the canola oil and put on high heat.
3. Prepare another frying pan, in which you should thaw and cook the Quorn tenders until they begin to brown.
4. Add the broccoli to the first pan, and stir occasionally for about 3-5 minutes, until most of the broccoli brightens and browns a little. Next, add 1/4 cup water and lower the temperature to medium.
5. Cover and let the broccoli steam for about 2-4 minutes. You want it crisp, so don't over cook the broccoli. Once the broccoli is cooked, add the sauce and the cooked Quorn tenders.
6. Place the cover back on, and feel free to turn the heat up a little. wait for 2-3 minutes or until the sauce thickens. When it is thick enough, it's ready to serve.

Serve with rice or quinoa.

Carrots and Rutabaga Mash

Recipe from: http://www.foodnetwork.com/recipes/robert-irvine/carrots-and-rutabaga-mash-recipe.html

Ingredients:

1 pound carrots, peeled and chopped
1 pound rutabaga, peeled and chopped
1/2 stick (4 Tbsp) butter
Salt
Freshly ground black pepper
Italian seasoning

2 tablespoons freshly chopped Italian flat-leaf parsley, for garnish (optional)


Directions:

Boil carrots and rutabaga together until soft - about 30 minutes. Drain and add butter. Smash together using either a potato masher or food processor until it reaches the desired consistency. Season with lots of pepper and a little salt, plus a few shakes of italian seasoning.

Italian Marinated Tofu

This recipe is adapted from Veganomicon (http://www.amazon.com/Veganomicon-The-Ultimate-Vegan-Cookbook/dp/156924264X)

Baked tofu, shown served with Potato and Turnip Gratin

Ingredients:

1 block extra firm tofu

1/2 cup vegetable broth*
2 Tbsp olive oil
2 Tbsp balsamic vinegar
2 Tbsp Bragg's liquid aminos (or tamari)
2 Tbsp lemon juice
2 cloves garlic, crushed or minced
big pinch of basil
big pinch of marjoram
big pinch of thyme
big pinch of oregano

*The original recipe calls for 1/2 cup white wine, but we did not like the taste so I substituted veggie broth. I used a 1/2 tsp Better than Buillion's no-chicken mixed with 1/2 cup water.

Directions:

Drain and press the tofu (I used the Tofu Xpress: https://tofuxpress.com/ ). I pressed my tofu overnight, and sliced and placed in marinade before going to work. I recommend pressing for at least 30 minutes, and marinating for at least 1 hour.

Preheat the oven to 400 degrees F. Bake tofu for 40 minutes, flipping after the first 20 and spooning marinade over the top if necessary.
You could also pan-fry the tofu instead of baking.

tofu before baking

Potato and Turnip Gratin

Recipe is from: http://www.bonappetit.com/recipe/potato-and-turnip-gratin

Ingredients:
1 pound russet potatoes
1 pound turnip(s)

2 cups whipping cream
1 cup half and half
2 shallots, sliced thinly
2 cloves garlic, minced
1 1/2 tsp thyme (dried is fine but fresh is better)
1 1/4 tsp salt

Directions:

Preheat oven to 375 degrees F.

Peel and slice the potatoes and turnips into 1/6 inch thick slices. Arrange the slices in a glass 13x9 baking dish; slightly overlapping the slices.

In a medium saucepan, combine the remaining ingredients. Bring to a simmer then remove from heat. Pour the cream mixture over the potato and turnip in the baking dish. Sprinkle with pepper.

Bake for 45 minutes, or until the potatoes and turnips are tender and the top is golden brown.

Potato and turnip slices arranged in dish

After pouring cream mixture; before baking

After baking

Smoky Tempeh and Collard Greens

Recipe from Veganomicon (purchase here http://www.amazon.com/dp/156924264X/?tag=googhydr-20&hvadid=37420780265&hvpos=1t1&hvexid=&hvnetw=g&hvrand=1439449386966434121&hvpone=&hvptwo=&hvqmt=b&hvdev=c&ref=pd_sl_8mo0rxgupz_b)

Ingredients for Tempeh and marinade:

1 8-oz package tempeh
3/4 cup vegetable broth
2 Tbsp soy sauce
2 Tbsp liquid smoke
2 Tbsp apple cider vinegar
2 Tbsp olive oil
2 tsp pure maple syrup
2 cloves garlic, crushed

For collard greens:
1 bunch (1 lb) collard greens
4 cloves garlic
1 Tbsp olive oil
1/2 cup leftover tempeh marinade


Instructions:
Cut tempeh in half width-wise, and then each piece along the diagonal so you have 4 triangles.
Bring a saucepan of water to a boil, and add the tempeh triangles. Lower the heat to a simmer and simmer for 10 minutes.
In the mean time, make the marinade by mixing together all of the other ingredients and wisking together in a shalow dish. As soon as the tempeh is done, place it in the dish to marinade for 1 hour, flipping the tempeh every 15 minutes or so.

Preheat the oven to broil. Place the tempeh in an oven-safe pan. Spoon some marinade over the tempeh and broil for 5 minutes. Flip it and spoon some marinade over it, and cook for another 5 minutes. Then, spoon some more marinade over it and cook for 30 more seconds.

For the collard greens:
Preheat a large skillet over medium heat. Sautee the garlic in the olive oil for about a minute. Add the collards and sautee for about 2 minutes, then add the marinade and cook for another 10 minutes, until the collards are tender and deep green.

Summer Thai Green Curry with Tofu

Ingredients:
1 block extra firm tofu + soy sauce and sesame oil to season it
1 onion
1 green bell pepper
1 medium zucchini
1 medium summer squash
3 cloves garlic, minced
3-4 Tbsp thai green curry paste (check ingredients - some are not vegetarian)
2 Tbsp soy sauce
1/2 Tbsp brown sugar
red pepper flakes, to taste
1 can light coconut milk
juice of 1/2 lime

Directions:

Press the tofu for 30 minutes to 1 hour, then cut into bite-sized chunks (I use a Tofu Xpress to do this).
Add to a frying pan and drizzle some toasted sesame oil and soy sauce over the tofu. Cook over medium-high heat, flipping occasionally, until it is browned on all sides.
While the tofu is cooking, in a separate, deep wok/pan, Add the oil, garlic and onion. Cook for a few minutes, then add the pepper, zucchini and squash. Cook veggies until tender, then add the green curry paste. Cook for a few more minutes, then add the coconut milk, soy sauce, brown sugar, and a few shakes of red pepper flakes if you want some spice. Simmer for 10 minutes, then stir in the tofu and lime juice. Serve with lime slices and jasmine rice.

Tempeh Lettuce Wraps

Recipe adapted from: http://www.vegetariantimes.com/recipe/thai-lettuce-wraps/

Ingredients for Filling:

2 8-oz. pkg. plain tempeh, broken into chunks

1 Tbs. vegetable oil

1 Tbs. minced ginger

2 cloves garlic, minced

1 cup low-sodium vegetable broth

¼ cup chopped fresh basil

¼ cup lime juice

2 shallots, chopped

1 Tbs. low-sodium soy sauce

1 Tbs. rice vinegar

1 tsp. sriracha

1 tsp. light brown sugar

Toppings:

Peanuts (ground into small pieces is best)

Raw green beans (chopped)

Carrot (shredded)

Cucumber (shredded)

Plus:

1 bunch of romaine lettuce

Sriracha, for serving,

Peanut sauce, for serving

Directions:

To make Filling: Pulse tempeh in food processor until coarsely crumbled. Heat oil in skillet over medium heat. Add ginger and garlic, and sauté 1 minute. Add tempeh and broth, cover, and cook 
5 minutes. Uncover, increase heat to medium-high, and cook until liquid has evaporated. Stir in remaining filling ingredients.

Wash and dry the individual lettuce leaves. Fill the lettuce with filling, then top with toppings and serve dipping sauces on the side.