Black Bean and Marinated Tofu Tacos

Ingredients:
1 package (8 count) 8-inch tortillas
1 batch of Copycat T-Sam's Marinated Tofu
1 can (15 oz) black beans (not drained)

optional ingredients:
lettuce
chopped tomato
salsa
avocado/guacamole
hot sauce
sour cream
shredded cheese

Instructions:

In a frying pan, cook the tofu over medium heat until it begins to brown. In a small saucepan, empty the can of black beans and heat over medium-low heat.
While the tofu and beans are cooking, prepare the optional ingredients. Heat the tortillas in the microwave, then assemble the tacos.

Copycat T-Sam's Marinated Tofu

Ingredients:
1/3 cup tamari (soy sauce)
2 to 3 Tbsp cup sesame oil (or toasted sesame oil)
1 tsp cilantro ( I used dried, but fresh would probably be better)
1 tsp rice vinegar
1.5 tsp minced or crushed garlic
1/4 tsp powdered ginger
2 to 4 Tbsp water

Directions:

Drain and press tofu (I use Tofu Xpress) for at least 30 min to an hour. Cut into bite sized pieces.

Mix together all ingredients and combine with tofu in a sealed container, making sure all tofu is coated. Let marinate in the fridge overnight.

"Skinny" Spaghetti Squash Alfredo with Tomato and Vegetarian Chicken

Recipe adapted from:  http://www.thecomfortofcooking.com/2013/03/skinny-spaghetti-squash-alfredo.html

Ingredients:
1 medium-large spaghetti squash
3 cloves garlic
1 Tbsp butter (I used Earth Balance margarine)
1 1/2 cups milk (I used almond milk)
2 Tbsp flour
1 Tbsp cream cheese
1 cup parmesan cheese (I used shredded)
few shakes red pepper flakes
few shakes italian seasoning
salt to taste
pepper to taste
1 large tomato (or 2 small, or 4 little)
1 package Quorn chicken tenders (or other vegetarian chicken)

Directions:
Roast the squash:
Preheat oven to 375 degrees F. Cut squash in half, and scrape out the seeds and gooey bits. Place sides face down in a baking pan with sides, filled with 1/2-1 inch of water. Roast for 30-45 minutes.

While the squash is roasting:
- Chop the tomatoes into bite sized pieces
- Cook the veg chicken in a frying pan until browned and cooked through
- Make the sauce:
---melt the butter in a saucepan, add garlic and cook for a few minutes.
---add the flour and wisk into a paste
---add the milk and wisk until combined well over medium heat
---once hot, add cream cheese and spices and wisk until combined well
---take off of heat and mix in parmesan cheese

Remove all of the flesh from the squash with a fork - it will be a spaghetti consistency.
In a square baking dish (8x8 or 9x9):
layer squash, some of the sauce and chicken and tomatoes. Then layer with the remaining squash, sauce, tomatoes and chicken. Stir until mixed well and spread evenly in the dish. Top with parmesan cheese, and place under the broiler (low) for up to 5 minutes - until cheese is melted and starts to brown.

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.

Beer Battered Tofu

recipe from: http://somethingsavory.wordpress.com/2011/02/19/beer-battered-tofu-bites/

Shown here served with smashed potatoes, buffalo sauce and garlic aioli.

Ingredients:

1 block of extra firm tofu

1/2 cup self-raising flour (or 1/2 cup plain flour + 1/2 tsp baking powder)

1/4 cup cornmeal

3/4 cup beer ( I used Sierra Nevada Pale Ale)

Seasoning: cumin, cayenne, paprika, basil, oregano, etc

Salt & pepper, to taste

dipping sauces

Directions:

Drain and press the water out of your tofu - I use my Tofu Xpress tofu press. 

Press for about 30 minutes, hen cut it into bite-size pieces.

In a separate bowl, mix together the flour, cornmeal, spices, a bit of salt and pepper, and enough of the beer to make a batter the rough consistency of thick pancake mix.

Cover the bottom of your frying pan with oil. Roll each of the bites of tofu in the batter, then plop into the oil and fry on each side for about 2-3 minutes, until golden and crispy. Careful not to crowd the bites, as you’ll want to use tongs to easily flip them over.

Serve with your favorite dipping sauce.

Smashed Potatoes

recipe adapted from: http://userealbutter.com/2012/02/20/parmesan-gremolata-smasher-potatoes-recipe/

Shown here served with beer battered tofu

Ingredients:
small potatoes (such as fingerling)
salt
pepper
olive oil
spices (garlic, italian seasoning...)

Directions:
Preheat oven to 400 F.
Boil potatoes until they are cooked through - about 15 minutes for small potatoes.
On a rimmed baking sheet lined with foil, drizzle some olive oil. Place drained potatoes on the baking sheet in a single layer and use a potato masher or meat tenderizer to press each one flat. Drizzle the tops of the potatoes with olive oil, then sprinkle with salt pepper and spices. Roast for about 30 minutes.

Sopapilla Cheesecake

recipe from: http://www.pillsbury.com/recipes/sopapilla-cheesecake-bars/65ec128f-2acc-417b-8745-06c182d3134a

Ingredients:

2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls (I used the Stop&Shop brand)
2 packages (8 oz each) cream cheese, SOFTENED
1 cup + 1/2 cup sugar, divided
1 teaspoon vanilla
1/2 cup butter, melted
1 tablespoon ground cinnamon

Directions:
Preheat the oven to 350 degrees F.
Very lightly grease a 13x9 glass baking dish and roll out one can of crescent rolls so that it covers the bottom and forms a single sheet (push the perforations together). In a bowl combine both (softened) packages of cream cheese along with 1 cup of sugar and the vanilla. Mix well until combined. Spread cream cheese mixture over the crescent layer, forming an even layer. Now top the cream cheese layer with the other package of crescent rolls - it should be pushed into an even, smooth layer.
Mix the remaining 1/2 cup of sugar with the cinnamon. Melt the butter, and pour it over the top layer. Then evenly distribute the cinnamon sugar mixture over the top. Bake for about 30 minutes, or until center is set. Cut into bars. After it cools, store in the refrigerator.