Mushroom Stroganoff

HOLY deelish!!! This was soooo good!! You can also use any combo of mushrooms and I’m sure it would turn out really good! Michael and I could not get enough of this pure, vegan, comforting goodness! I would suggest eating this with a spoon to make sure you get all that lip-smackin sauce 🙂

Mushroom Stroganoff
Makes 4 servings

2/3 cup water
1 large onion, chopped
4 cups sliced white mushrooms
2 cups sliced shiitake mushrooms
1 cup sliced oyster mushrooms
1 dash cayenne pepper
3 tablespoons white wine
3 tablespoons tamari
1 cup soymilk
1 cup Vegetable Broth
2 tablespoons cornstarch mixed with 1/4 cup cold water
1 freshly ground black pepper, to taste
12 ounces dry fettuccine noodles, cooked

  1. Place the water and onion in a large non-stick skillet and cook for 2 to 3 minutes.
  2. Add mushrooms and cook until mushrooms are slightly limp.
  3. Add cayenne, wine, tamari, soymilk, and broth and mix.
  4. Cover and cook over low heat for 20 minutes, stirring occasionally.
  5. Uncover and add cornstarch mixture to pan, cook, and stir until thickened. Season with black pepper to taste.
  6. Serve mushroom mixture over fettuccine.

Thai Vegan Tofu

Super Yum! Great flavors, perfectly nutritious and oh so satisfying! On these cold winter nights, this is a great dish to warm you right up 🙂

Thai Vegan Tofu
adapted from VegNews Magazine
Serves 4

1 pound extra firm tofu, drained and pressed
1 tablespoon peanut or sesame oil
1 small red onion, thinly sliced
1/2 red or yellow bell pepper, cut into strips
1 garlic clove, minced
1 jalapeno or hot red chile, seeded and minced
Red pepper flakes, to taste
2 tablespoons tamari
1 tablespoon vegetarian “fish” sauce (see recipe)
1 teaspoon light brown sugar
1 cup loosely packed Thai basil
Freshly cooked jasmine rice

  1. Cut tofu into 1-inch cubes and set aside. In a large skillet or wok over medium-high heat, heat oil and add onion, bell pepper, and garlic. Stir-fry for 1 to 2 minutes, or until the onion begins to soften.
  2. Add chile, pepper flakes, soy sauce, “fish” sauce, sugar, and tofu and continue to stir-fry for another minute or two, or until tofu is golden brown. Add basil and cook a few seconds longer before serving over the rice.

Vegetarian “Fish” Sauce
Makes about 1 cup
3/4 cup soy sauce/tamari
1 garlic clove, crushed (optional)
1/2 teaspoon hot red pepper flakes
1 tablespoon lemon or lime juice
1 tablespoon sugar
1/4 cup water

  1. Combine all ingredients in a small jar with a tight-fitting lid. Shake until well blended. Keep refrigerated for up to three weeks.

Orange Pan-glazed Tempeh

HAPPY NEW YEAR!!!!

Sorry to have disappeared for a bit there, but Michael and I spent almost a month in India, so please forgive me 🙂 It was one of the most amazing experiences of our lives. (Post to come soon!)

Back to healthy and deelish Vegan goodness for 2011!!!

This dish was amazing! I love tempeh so much but Michael doesn’t typically like it and he really enjoyed this dinner! It is all about these deelish flavors. You can use tofu as well if you prefer it or to mix it up.

I have been a little short on time these days so haven’t been cooking nearly as much as I like. But when I do get to it is really special time in the kitchen and even better at dinner time with Michael 🙂 But I am trying to come up with different time-saving techniques so I can cook more regularly. Normally I would squeeze the orange juice myself (all you need is 3-4 oranges) but instead I bought fresh OJ for the recipe. Just nice to know I can still make a deelish meal and save a little time here and there. I also always keep my ginger root in the freezer so it stays for longer. What I have been doing now is grating most of it and then putting it back in the freezer. That way when I have a recipe or dish that calls for freshly grated ginger all I have to do is pull it out of the freezer and measure, simple and perfect!

Orange Pan-glazed Tempeh
adapted from 101cookbooks.com
serves 3-4
1 cup freshly squeezed orange juice
1 tablespoon freshly grated ginger
2 teaspoons tamari
1 1/2 tablespoons mirin
2 teaspoons maple syrup
1/2 teaspoon ground coriander
2 small garlic cloves, crushed
roughly 10 ounces of tempeh (or extra-firm tofu)
2 tablespoons olive oil
1/2 lime

  1. Put the orange juice in a small bowl and combine with ginger, tamari, mirin, and maple syrup, ground coriander, and garlic. Mix together and set aside.
  2. Cut the tempeh (or tofu) into thin-ish, bite-sized pieces, and if working with tofu, pat dry with a paper towel.
  3. Put the olive oil in a large frying pan over medium-high heat. When the oil is hot but not smoking, add the tempeh and fry for 5 minutes, or until golden underneath. Turn and cook the other side for another 5 minutes, or until golden. Pour the orange juice mixture into the pan and simmer for 10 minutes, or until the sauce has reduced to a lovely thick glaze. Turn the tempeh once more during this time and spoon the sauce over the tofu from time to time.
  4. Serve the tempeh drizzled with any remaining sauce and a squeeze of lime, with the coriander scattered on top.

Vegan BBQ Burgers with Amazing Barbecue Sauce

These are amazing!!! The gardein was a super ingredient in these burgers. They came together really easily when making them into patties. The best part was how unbelievably tasty they are!

And the BBQ sauce is so deelish and perfect for everything else you would ever want with a condiment! It was great that I had extra left over sauce to savor for weeks 🙂

I served this with Cucumbers with Creamy Dill Dressing and Summer Corn & Zucchini Salad with Citrus Dressing. Pretty much the perfect meal!!!

Amazing BBQ Sauce bubbling away

Vegan BBQ Burgers
Makes 8 -12 amazing burgers

1 ½ cup onions, chopped
1 ½ teaspoon Earth Balance
1/3 cup nutritional yeast
½ cup tahini
2 tablespoons paprika
2 teaspoons salt
4 cups Chick’n Scallopini Gardein, roughly chopped
2 cups Barbecue Sauce (recipe below)

  1. Preheat oven to 350 degrees. Coat a baking sheet with oil spray. In a skillet, sauté onions in Earth Balance until soft. In a bowl, combine nutritional yeast, tahini, paprika, and salt. Add onions and combine.
  2. In a food processor, combine half of the mixture and 2 cups of Gardein and blend together, adding Gardein gradually. Set aside and repeat with the other half of the mixture and Gardein.
  3. Form mixture into 1-inch-thick patties, and place on prepared baking sheet. Bake uncovered for 45 minutes. Pour 2 cups of barbecue sauce over patties, and increase heat to 375 degrees. Bake for 20 minutes or until well done. Serve with extra barbecue sauce on the side.

Amazing Barbecue Sauce
Makes about 3 cups

2 teaspoons corn oil
1/2 cup onion, chopped
1 teaspoon garlic, minced
2 1/2  cups tomato sauce
2 cups water, divided
1 cup agave
2 tablespoons molasses
1/2 cup mustard
1 1/2 teaspoons salt
1 teaspoon allspice
2 teaspoons red pepper flakes
1 tablespoon tamari
2 tablespoons fresh lemon juice
1 teaspoon liquid smoke

  1. In a medium pan over high heat, add oil. Sauté onion and garlic until onions are translucent. Add tomato sauce, cup of water, agave, molasses, mustard, salt, allspice and red pepper flakes. Bring to a boil, reduce heat, and let simmer for about an hour.
  2. Add second cup of water, tamari, lemon juice, and liquid smoke. Cook for 10 to 15 minutes longer. Allow to cool slightly and serve generously over burgers.

Cooked Burgers before the Sauce

Uncooked

Pan-Fried Tofu with Chili Sauce

I love tofu but I know it is not everyone’s favorite dish. I think this perfectly crisped tofu will help change their minds and the sauce is the perfect finish. You could also add herbs and change the flavor and look completely. Serve as apps or with a side of veggies and you have a lovely meal.

Pan-Fried Tofu with Chili Sauce

1/4 cup tamari
2 teaspoons dark sesame oil
1/3 cup grapeseed (or another neutral oil like vegetable oil)
1/4 cup red onion, chopped
1 -1 1/2inch ginger, peeled and sliced
1 teaspoon of  crushed red pepper
1 pound cake light-firm tofu, drained and cubed

  1. In a bowl, add the soy sauce and sesame oil.
  2. In a skillet over high heat, add 3 tablespoons grapeseed oil and stir-fry the onions, ginger, and pepper for about 1 minute. Add to the soy sauce and sesame oil bowl.
  3. In the same skillet over medium heat, add the remaining oil. When hot, pan-fry the tofu slices until golden on all sides, about 3 minutes total. Drain and place on a serving platter. Top each slice with sauce.
  4. Enjoy!

Easy Tofu Scramble

Tofu scram is one of those meals that I can eat for breakfast, lunch or dinner. It is super easy and fast and you can basically add whatever extra veggies you have in the house to it. We had it everyday for breakfast up at teacher training and if I am still eating it now, it must be a good thing 🙂

What is your favorite tofu scram recipe? I am always up for new ones!

Easy Tofu Scramble

  • 1 packages extra firm tofu, drained and crumbled or cubed
  • 2 small tomatoes, chopped
  • 1/2 bunch scallions, chopped
  • 1 red onion, chopped
  • 1 lb mushrooms, sliced
  • 1 lb fresh spinach
  • Sprinkle of nutritional yeast
  • Dash of tamari
  • Dash of ground pepper
  • Dash of Cholula Hot Sauce or your favorite brand
  • Dash of crushed red pepper
  • Dash of curry powder

Cook onions and mushrooms for 3 min, add scallions & tomatoes and cook for 2 minutes, add tofu and cook for 10 min, add spinach, yeast, tamari, pepper, hot sauce, crushed red pepper, and curry powder and simmer, stirring gently for 5-10 minutes. Serve and ENJOY 🙂

Sesame Seitan

I wanted something simple and quick and this was perfect! If you have a little more time and want a more filling and colorful meal definitely use this recipe in a stirfry. When draining the seitan, reserve the marinade to be used with the veggies as well. Alone it is not the prettiest, but it was definitely tasty! I served this with my deelish Maple Squash Mash.

Sesame Seitan
Serves 4

1 pound seitan, cut into small pieces
2 Tablespoon toasted sesame oil
4 Tablespoons lite tamari or soy sauce
4 tablespoons water
2 Tablespoon minced ginger
2 Tablespoon minced garlic
2 Tablespoon sweetener
4 teaspoons five-spice powder

Combine all ingredients except the seitan together for the marinade. Marinate the seitan in the sauce for 15 to 30 minutes. Preheat the oven to 300 degrees. Grease a baking sheet, drain the seitan and put on baking sheet. Bake for 20 to 30 minutes. Eat as is or use in a stir-fry.

Mixed Veggies with Peanut Sauce (slow cooker style)

Yum! Peanut Sauce and Veggies – what could be bad?!?! As you know I often use the slow cooker because it is so easy and mostly comes out delicious! This was a great example of a perfect meal that could not have been easier! I usually use the slow cooker on Sundays. In the morning I prep and set in the slow cooker and then go on with our day. When we come home we have a deelish and easy meal with minimal clean-up. What could be better for a relaxing Sunday!?!

Mixed Veggies with Peanut Sauce (slow cooker style)

1 tbsp olive oil
2 onions, chopped
6 carrots, peeled and chopped
2 tbsp ginger, minced
2 tbsp garlic, minced
1/2 tsp fresh pepper
1 cup vegetable stock
3 cups frozen sliced green beans
1 bunch of broccoli, cut into florets and chopped, peeled stems
1/2 cup smooth peanut butter
2 tbsp tamari
2 tbsp lemon juice
1 tbsp maple syrup
2 tsp red curry paste
1/2 cup scallions, chopped
1/2 cup chopped peanuts or cashews

broad rice noodles – cooked

  1. Heat oil in a large skillet or slow cooker insert and add onions and carrots and cook will softened. Add ginger, garlic and pepper, stirring for 1 minute. Transfer to a slowcooker insert or place insert in slowcooker. Add veggie stock and stir well.
  2. Add green beans and broccoli and stir well. Cover and cook for 6 hour on low or 3 hours on high, until tender,
  3. In a bowl, whisk together peanut butter, tamari, lemon juice, maple syrup and red curry paste until blended. Add to slow cooker and stir. Cover and cook for 10 more minutes until heated through.
  4. Serve on top of rice noodles garnished with scallions and peanuts or cashews.

Spinach and Tofu with Peanut Sauce

YUM!!! I love peanut sauce, tofu and spinach so what can be bad here?!?! You can serve this over rice or noodles as there is more than enough sauce to go around. What a deelish dinner!

Spinach and Tofu with Peanut Sauce
adapted from Vegan Feast Kitchen

Quick peanut sauce:

1/4 cup peanut butter
1/2 cup veggie broth
1/2 cup plain soymilk or nut milk
2 Tbs coconut powder
2 Tbs sweet Thai chile sauce
1 Tbs lemon or 2 Tbs lime juice
1 Tbs tamari

Whisk all ingredients in a small saucepan and heat gently.

The rest:

Cube 1 block of  firm tofu and brown it quickly in a nonstick skillet in 1 Tbs. peanut oil

Add the peanut sauce mixed with:
1 tsp. roasted (Asian) sesame oil
a few shakes of Thai or Vietnamese hot sauce

Stir this around the pan until the tofu almost absorbs it.

Add 12 oz. of fresh, cleaned baby spinach.

Stir around over high heat JUST until the spinach wilts. Serve immediately and ENJOY 🙂

Zucchini and Spinach Tofu Scram

YUM! I have never met a tofu scram I didn’t like 🙂 This is one of those stir-fry kind of recipes that you can substitute and play with, with whatever you have handy or is fresh in season. I have eaten tofu scram for breakfast, lunch or dinner and it is always a hearty, healthy and delicious meal. If you want to add something more to the plate, serve this with an english muffin or roll.

Before adding the spinach

Zucchini and Spinach Tofu Scram
6  servings

2 tablespoons olive oil
1-2 onion, chopped
2 garlic cloves, minced
2 medium zucchini, finely diced
12-16 ounces firm tofu, diced
2 teaspoon chili powder
1 – 2 tablespoon tamari
5 ounces baby spinach
1/2 cup salsa

  1. Heat oil over high-heat in a large non-stick skillet. Add onion and garlic and cook about 5 minutes.
  2. Add zucchini, tofu, tamari and chili powder. Reduce heat and cook, stirring often, about 5 minutes.
  3. Add salsa and spinach and stir until wilted, 1-2 minutes.

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