Archive | December 2011

Vegetable Lomein

Whole wheat linguine noodles (6 oz)

Cook noodles until almost done, but still a little firm, drained and rinsed, set aside.

1 lb tofu cut into 1″ cubes
2-3 T peanut or olive oil

Chopped vegetables of choice about 2 cups: I usually use what I have on hand – celery, carrots, onions, etc, but you can buy snap peas or Oriental veggies if you like, mushrooms are good.

3-4 cubes of crystallized ginger, or 2 t fresh ground or minced ginger
4 medium or 3 large cloves garlic
1 T Better Than Bouillon vegetable bouillon
2 TB soy sauce
1/2 squeezed lime or 1 t white vinegar
1/2 – 1 tsp sugar
1/2 c water

1 t potato starch dissolved in 3 TB water

What to do:
Saute tofu in oil until golden brown, remove from pan.
Saute vegetables until crisp but do not overcook!

Grind the ginger, garlic and soy sauce up in a food processor. Add this with the water to the vegetables and simmer a bit, maybe 5 minutes, over medium heat until vegetables are tender, again do not overcook veggies.

Add the starch+water and cook until just thickened. If it gets pasty, add a bit more water, it should be more gravy-like. Add this to the pasta along with the tofu and heat through.

Advertisements

Vegan Curried Tofu with Basmati Rice

Place 1 cup of Basmati rice with 2 cups of water in a saucepan, cover and cook while preparing the curry dish.

Ingredients:
1 lb tofu cut in 1/2″ cubes
1-2 TB olive oil
1/2 – 13 oz can of coconut milk
1/4 cup chopped onion
3 medium or 2 large cloves garlic
3 cubes crystallized ginger or 1/2 t fresh ground ginger
1 TB chopped cilantro
2 t hot curry powder or regular curry powder plus 1/2 t chile powder
1/4 t turmeric powder
2 t lime juice or 1 t white vinegar
1 cup water
1 TB Better-Than-Bouillon vegetable bouillon
1 tsp potato starch dissolved in 2 TB water

Brown onion and tofu in heavy bottomed skillet with olive oil. Add garlic, onion, ginger, cilantro and cook for a few minutes more. Add water and remaining ingredients and bring to a simmer over medium heat for 10 minutes reduce heat to low. Dissolve 1 tsp potato or tapioca starch in 1-2 TB water and stir in. If too thick or pasty, add a bit more water (the consistency should be like gravy). You can add peas, carrots, and small pearl onions if you like. Add these veggies with the water and simmer as above.

Vegan Thai Curry Soup


Ingredients:
5 c water
2 – 13 oz cans full fat coconut milk
6 medium or 4 large cloves garlic
1.5 TB Better Than Bouillon vegetable bouillon
1/4 c soy sauce
1 TB curry powder
2 t chile powder
1/4 t turmeric powder
5 green onions chopped round
4-5 crystallized ginger cubes minced or 2 t fresh ground ginger
2 stalks celery chopped
2 or 3 carrots cut in thin rounds
2 TB minced cilantro
juice of 1/2 lime
1/2 lb tofu cut into 1/2 ” cubes
1/2- 12 oz bag Ronzoni Whole Wheat Wide noodles

Put everything except the noodles in a large 6 qt soup pot. Bring to simmer and cook for 30 minutes.  Remove from heat and stir in noodles.

 

Vegan Nada-Cheese Spread

Ingredients

1/2 lb firm tofu
1/2 c walnuts
¼ c sunflower seeds
2 Tb olive oil
1 T tahini
2 T coconut milk
1 T lemon or lime juice
1/4 t salt

Grind all of the above in a food processor using 1-2 T of filtered water or more coconut milk just until it sticks together and can mix freely in the food processor.  This is a very good basic cheese and excellent substitute for cream cheese!

You can add other things to it to make it more interesting: nutritional yeast,  herbs, pimento, olives, and/or port wine to make amazing and interesting recipes!

For example, I find the following to make a great zesty cheese:
2 T nutritional yeast flakes
4-5 medium fresh basil leaves
3-4″ sprig of fresh dill
6 T pimento stuffed olives
10 smashed peppercorns
2 lg garlic clove

Add more nutritional yeast and a bit of tumeric and picante sauce to make a nacho cheese sauce!

Scrumptious Almond Nada-Cream Cheese Frosting

Ingredients

3 c powdered sugar

4 TB palm oil shortening or other vegetable shortening

2 TB coconut oil

1/4 t cream of tarter (optional but will add a bit more firmness and stability)

1/4 t salt

5-6 TB roasted almonds (skip salt if using salted almonds)\

1T fresh squeezed lemon or lime juice

3 T vanilla soy milk

Grind up the almonds and add to other ingredients. Blend until smooth and creamy!

for mocha frosting, substitute strong brewed coffee for the soy milk. You could really flavor it with any flavoring you’d like.

This is a very fluffy frosting. Great for frosting delicate cakes!