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.

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).

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.

Vegan Red Beans & Cauliflower Rice

Recipe from: http://quicheaweek.wordpress.com/2013/05/17/vegan-red-beans-and-cauliflower-rice/

Ingredients:
for red beans:
2 tablespoons of vegetable stock or water
½ medium onion, diced
½ green bell pepper, diced
2-3 stalks celery, diced small
3 cloves of garlic, minced
1 14oz can of diced tomatoes
2 15oz cans of red beans, drained from their goo (I used 1 can of kidney and 1 can of small red beans)
1 teaspoon smoked paprika
1 teaspoon oregano
1 teaspoon creole/cajun seasoning
½ teaspoon cayenne
¼ teaspoon ground black pepper
½ - ¾ tsp salt
1 cup (dry) textured vegetable protein, hydrated with veggie broth

for cauliflower rice:
½ medium onion, diced
2 stalks celery, diced
2 cloves of garlic
1 head of cauliflower, cut into florets

Directions:
In a large pot, heat up your vegetable stock or water over medium heat.
Cook the onions, celery, bell pepper, and garlic for 3-5 minutes or until they’re soft. Add the can of diced tomatoes and both cans of red beans, stir.
Add in the paprika, oregano, cajun seasoning, cayenne, salt, and pepper. Bring to a boil then down to a simmer, cover and cook for 30 minutes.

Uncover, mix all about, adjust the seasonings as you see fit, and add the hydrated TVP. Bring to a boil again then down to a simmer, cover and cook for another 30 minutes. Adjust seasonings if you need to.

Make your cauliflower rice while your beans are simmering:

Put the onion, celery, and garlic into a food processor and pulse a few times til minced. Heat a tablespoon or two of water in a wok over medium heat. Add the onion/celery/garlic mixture and saute for 10 minutes or so.

In a food processor, pulse the cauliflower florets until the pieces are rice kernel sized. Add the cauliflower to the skillet, cover and cook for 5-10 minutes. Salt to taste.

Healthy Vegan Chili

Recipe is from: http://86lemons.com/fat-melting-veggie-chili/

Ingredients:

3 Tbsp. vegetable oil

2½ cups diced red onions
1 cup diced carrots
2 bell peppers, diced
1 medium sweet potato, diced

1 (10 oz) bag frozen corn

2 Tbsp. ground cumin
½ tsp. crushed red pepper flakes
2 Tbsp. chili powder
4 Tbsp. chopped garlic
2 Tbsp. chopped jalapeños
2 Tbsp. dried oregano
1 tsp. ground cinnamon

3 (14.5 oz) cans diced fire roasted tomatoes
1 (15 oz) can garbanzo beans
1 (15 oz) can red kidney beans
1 (15 oz) black beans
1 (15 oz) can Adzuki beans (I used white northern beans instead)
2 Tbsp. chopped chipotle in adobo sauce
3 Tbsp. tomato paste

optional:
1 to 2 cups vegetable  broth or vegetable juice (You can also just use water.)


Directions:
STEP 1
In a large, heavy-bottom pot, warm the oil and sauté the onions, carrots, peppers, and sweet potatoes, stirring occasionally until vegetables start to soften, about 10 minutes.

STEP 2
Stir in the cumin, crushed red pepper flakes, chili powder, garlic and jalapeño and cook a few more minutes until fragrant.

STEP 3
Add the tomatoes, beans, oregano, chipotle in adobo, tomato paste and cinnamon. At this point, you can add a little vegetable broth, vegetable juice or water if you like your chili a bit thinner.

STEP 4
Cover and simmer for 15 minutes, stir in the corn; cook 5 more minutes, until corn is heated through. Serve with your favorite toppings.

Vegan Sausage Stuffing

from: http://www.noveleats.com/holidays/vegan-stuffing/

I've made this recipe for Thanksgiving two years in a row now. I usually omit the cranberries at my sister's request and it still turns out great. As someone who hates celery I omitted that the first time, but added it in this time and it was still fine (I just chopped it into small enough pieces). I've found that I usually use more bread than called for in the recipe. I use half white bread and half wheat bread, and just keep adding it until the baking dish is full. If you want to only use one type of bread, one whole loaf should be enough.

Ingredients:

1 loaf whole wheat bread (cut into cubes - you will NOT need the whole loaf)
1 loaf white bread, (cut into cubes - you will NOT need the whole loaf)
1 pound vegetarian/vegan sausage, cut into pieces (frozen is fine) (I used one package of Tofurky Kielbasa)
1 cup onion, chopped
2 tablespoons vegan butter ( I used Earth Balance)
3/4 cup celery, chopped
2 1/2 teaspoons dried sage
1 1/4 teaspoons dried rosemary
1/2 teaspoon dried thyme
6 tablespoons melted vegan butter (Earth Balance)
1 apple, peeled and chopped into small pieces
3/4 cup dried cranberries (optional)
1/3 cup minced parsley
1.5-2 cups vegetable stock

Instructions:
Preheat your oven to 350 degrees Fahrenheit. Cut your bread into cubes, and put them on baking sheets on a single layer. Bake in the oven for about five to seven minutes. (Note- this time I skipped this step due to lack of time. It turned out okay, but I would recommend not skipping this for risk of too-soggy stuffing).


Gather the ingredients which you will be frying: the vegetarian or vegan sausage, onions, celery, sage, rosemary and thyme.
I chose to cut the Tofurky Kielbasa in half lengthwise, then the two pieces into half lengthwise again, then I chopped them into small pieces.
Chop onions and celery into small pieces.

Fry the vegetarian or vegan sausage and onions in two tablespoons of butter over medium heat till evenly browned, occasionally stirring. Add the celery, sage, rosemary, and thyme, and cook for about two minutes, stirring to blend. Remove from heat.
Chop your apples (small pieces) and parsley, and measure out your cranberries. Make sure the cranberries are not clumped together. You want them to mix evenly throughout the stuffing.

Place the toasted bread cubes in a large mixing bowl, then pour the vegetarian or vegan sausage mixture on top of the bread. Pour six tablespoons of melted vegan butter over the mixture, then add the apples, cranberries and parsley. Mix well.


Drizzle with about one cup of the broth until thoroughly moist but not soggy. Mix again. Transfer to a baking dish and allow to bake for about 20 minutes.

If you have added more bread cubes than the recipe calls for you may need to add a little more broth to the baking stuffing.

Tofu ("Egg") Salad

adapted from http://theveganstoner.blogspot.com/2011/04/corn-salad-sandwich.html#comment-form
and from recipe in "You Won't Believe it's Vegan"

1 package firm tofu, drained and pressed
1 can corn (drained)
1/2 cup vegenaise
1/2 tsp dried parsley
2 Tbsp stone ground mustard (I used dijon mustard)
1 tsp onion powder (I left this out because I didn't have it)
1/2 tsp sea salt
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp turmeric
1/4 cup nutritional yeast
1 Tbsp tamari

In a small bowl, add the parsley, onion powder, salt, pepper, garlic powder, paprika, turmeric and nutritional yeast. Set aside.

Drain and press excess water out of tofu ( I used my tofu express). Add to a large bowl and mash until crumbled. Add the drained corn, vegenaise and mustard and mix. Add tamari and mix. Now, add the dry spices and mix until well combined.

verdict: WAY more delicious than I thought it would be! I don't think this would fool anyone as far as being an egg salad substitute, but for someone who does eat eggs, I still love this version.

serving suggestion: I ate it for lunch on a wheat bun with some baby spinach. Also good by the spoonful straight out of the bowl...

Sweet Potato Curry

http://www.includingcake.com/2012/01/sweet-potato-curry.html

Ingredients
3 tablespoons madras curry paste ( I used Laxmi Tandoori Paste)
1 medium onion- diced
2 medium sweet potatoes (peeled and chopped into chunks)
1 red pepper- sliced
1 15 oz can of chickpeas (or other white beans)
200g (6-7 ounce) bag of spinach
1 15 oz can of coconut milk ( I used lite)

Method

In a large sauce pan, fry the onion for few minutes in olive oil till soft. Add curry paste and fry for 1 min. Add the coconut milk, sweet potato, pepper and chickpeas and simmer for approx. 15 minutes until potato is cooked. Add spinach (fold spinach through the mixture in handfuls) simmer for a couple more minutes until spinach is wilted. If not liquidy enough add a little water. Serve immediately with rice or naan bread as desired .

Freeze left over portions in individual bags.

verdict:
very tasty. however, the recipe called for 4 sweet potatoes and I only used 2 which was plenty! After adding all the ingredients the liquid only about half covered all the veggies - which worried me - so I added (I think) a half cup of water. Mistake! It made it wayy too watery. Next time I would add 1/4 cup or less, although I would still have worries about the veggies simmering properly.

Once again another recipe that claims 4 servings....I would say this is maybe 5 or 6.

Also, I couldn't find the proper curry paste so I bought something else. I used 3 tablespoons and it had a pleasant (spicy) kick to it.

serving suggestion:
I ate it with some jasmine rice. It worked well to soak up the excess sauce i made when I added too much water.

Thai Green Curry Lentils

source: http://vegweb.com/index.php?topic=29449.0

ingredients:
1 cup red lentils
2 cups vegetable broth
olive oil, as needed
salt and pepper, to taste
1 medium yellow onion, chopped
2 cloves garlic, finely chopped
1 red bell pepper, chopped
1 large zucchini, chopped into bite sized pieces
1 (14 ounce) can light coconut milk
1 tablespoon green curry paste
1 small (thumbnail sized) piece fresh ginger, peeled and finely grated
(I used a small spoon full of ginger from a jar)
1 bunch kale, de-veined and cut


1. In a stock pot, combine vegetable broth and lentils with a splash of olive oil and a pinch of salt and pepper. Bring to a boil, reduce heat, cover and simmer until liquid is absorbed, about 15 minutes. Check the lentils frequently so they don't burn.

2. While the lentils cook, add olive oil to a large skillet and saute onions, garlic, and red bell pepper until onions are just translucent and pepper is soft. Add zucchini and saute for a few minutes.

3. At this point, the lentils should be finished cooking. Add coconut milk, green curry paste, grated ginger and sauteed vegetables to the lentils, stirring gently to incorporate vegetables and liquid. Bring mixture to a boil, reduce heat, cover and simmer for 2 minutes.

4. Add kale to liquid and simmer for a few minutes until kale is cooked to your liking. Remove from heat, season with salt and pepper to taste. Enjoy!

The finished product should be a thick stew-like consistency; you can eat it with a spoon by itself or serve it over rice!

serving suggestions:

serve over some brown or jasmine rice. However it is thick enough from the lentils that it can be eaten on its own.

verdict:
The taste was very nice but it could definitely use some more curry flavor. Next time I would add more curry paste and perhaps more of the ginger and garlic and maybe more salt and pepper. The lentils turn pretty mushy which may be normal, but I wasn't quite expecting since I have no prior experience with red lentils.

This recipe makes A LOT - it suggests 4 servings but after I had some (served over a small amount of brown rice) I still had a very large tupperware full of it.


Nutrition Information:

For 1 out of 6 servings

(this is just an estimation - assuming 2 tablespoons of olive oil used)
calories 232
fat 10g
saturated fat 4g
polyunsaturated fat 1g
monounsaturated fat 3g
trans fat 0g
cholesterol 0
sodium 309mg
carbohydrates 28 g
sugar 6g
protein 11g
potassium 191
fiber 7
vitamin A 54%
vitamin C 104%
calcium 7%
iron 19%

Dal Nirvana

Adapted from: http://pesto-chango.blogspot.com/2012/01/dal-nirvana.html

Ingredients:
1 cup dry green lentils
1 15 oz. can crushed tomatoes
1 cup water
3 tsp. minced garlic (or 2 cloves)
1/2 tsp. ginger spice
1/2 tsp. cayenne pepper (or more depending on how spicy you want it)
4 tbsp. earth balance (or butter)
Salt and pepper to taste
1/3 cup silk creamer

Add lentils to large pot and cover with a few inches of water. Bring to a boil and let cook until tender, about 10 minutes. Drain the lentils.

Return the drained lentils to the pot (medium heat), and mash some of them against the side of the pot so they open. Add the butter, ginger, garlic, cayenne, and a healthy dose of salt and pepper.

Add the can of tomatoes and one cup of water. Stir it all together, bring it to a simmer then reduce the heat to low. Put a lid on the pot and let it simmer for about 40 minutes. When it's finished, the mixture will be soft and thick. If it's not, continue to simmer (I took the lid off), and add more water if the mixture dries out. The end product should be thick, not watery.

Stir in the cream, check for seasoning, and if desired, garnish with fresh, chopped cilantro. Serve over rice or with naan bread for dipping.

verdict: Pretty good. On first taste it tastes a little bit too much like canned tomatoes, but the spices give it a nice aftertaste.

serving suggestion:

served over rice. possibly with some roasted cauliflower.

nutrition info:

makes 4 servings

for 1 serving:
calories 276
fat 12g
saturated fat 3g
polyunsaturated fat 3g
monounsaturated fat 5g
trans fat 0g
cholesterol 0
sodium 270mg
carbohydrates 29g
sugar 7g
protein 11g
fiber 6
calcium 3%
iron 32%
potassium 0
vitamin A 11%
vitamin C 5%