Irish Tofu Stew March 6, 2009

IRISH STEW

2 1/2 cups veggie stock
2 medium onions quartered
1/2 cup barley
1/2 teaspoon salt3 carrots, peeled and cut into 1/2-inch chunks
1/2 pound tofu cut into bite-size pieces
1 cup veggie stock
2 stalks celery, sliced
2 tablespoons low-sodium soy sauce

1. Cut tofu into squares and coat with olive oil and roll around in flour. Cook on the stove for till golden brown.
2. Combine the water, onions, barley, and salt in a 6-quart (6 liter) stockpot. Cover and bring to a boil over high heat. Lower the heat to medium-low and cook for 30 minutes.
3. Add the carrots, tofu, water, celery, and soy sauce and simmer 10 minutes.
4. Adjust the seasoning, if needed, and serve

Vegan “Meat” Loaf with Mushroom Gravy Recipe March 4, 2009

“Meat” Loaf

This was posted at Fat Free Vegan …I made a few changes, which are noted.

Ingredients:

2 cups of prepared veg broth (1 cup of Veggie broth if you are using seitan)
½ cup ketchup
2 tbsp tamari (or soy sauce) – I used Bragg’s Amino Liquids
2 cups of TVP granules – I used my Homemade Seitan and made it into ‘ground’ seitan’ by putting it into a food processor
1 cup of quick oats or bread crumbs - I used Bread Crumbs
1/4 cup ground flaxseed
1 tblsp of nutritional yeast
1 tsp each garlic granules, onion powder, oregano and basil

(BBQ topping option: 1/3 cup unsweetened ketchup, 2 tbls tamari, a good shake of liquid smoke) – Optional

Directions:

Preheat oven to 375 degrees.

1. In medium bowl, combine prepared broth, ketchup, tamari and TVP (seitan). Mix to combine and let stand 10 minutes until the liquid is absorbed.

2. Add remaining ingredients, except topping. Mix well

3. Pack mixture into a 9 x 5 loaf pan or a glass casserole. (Many people making this suggest just forming into a loaf on a baking sheet.)  Bake 40-45 minutes.

4. If using topping, spread on loaf during the last 10 minutes of baking. (I didn’t use the sauce on top, but I did make the Fat Free Mushroom Gravy.)

Tastes great with Fat-Free Mushroom Gravy and mashed potatoes.

Fat-Free Mushroom Gravy

1 cup water or vegetable broth
1 tblsp barley miso
1 Tblsp tamari
2 tblsp nutritional yeast
1/4 cup diced mushrooms
pepper to taste
1 tblsp arrowroot mixed with 1 tblsp water

Combine all ingredients except arrowroot in small saucepan; simmer for 5 minutes. Do not boil as this will kill the beneficial bacteria in miso.

Add arrowroot mixture a little at a time, stirring constantly until thickened.

Use on meatloaf, potatoes, biscuits, etc.

Enjoy!

Hearty ‘Beef’ Casserole January 8, 2009

Ingredients:

• 6 garlic cloves, minced
• 1 1/2 cups chopped onions
• 1 Tbsp. dried thyme
• 3 bay leaves
• 1/2 tsp. marjoram
• 1 tsp. fresh rosemary
• 3 Tbsp. olive oil
• 1/2 cup red wine
• 1 cup peeled and sliced carrots
• 1 cup cubed red potatoes
• 1 cup diced tomatoes
• 3/4 cup cubed seitan
• 2 Tbsp. molasses
• 2 Tbs. Dijon mustard
• 1 15-oz. can navy beans, (soaked over night, cooked and drained)
• Sea salt and pepper, to taste
• 1 cup whole wheat bread crumbs mixed with 3 Tbsp. olive oil

Directions:

Preheat the oven to 350 degrees F.

In a large pot, saute the garlic, onions, thyme, bay leaves, marjoram, and rosemary in the olive oil for about 2 minutes. Add the wine, cover, and simmer for 5 minutes. Add the carrots, potatoes, and tomatoes and simmer for 10 minutes. Add the seitan, molasses, mustard, beans, salt and pepper. Heat through. Transfer the mixture to 6 15-oz. oiled casserole dishes. Top with the bread crumbs, cover, and bake for about 45 minutes. Makes 4 to 6 servings.

Sweet Potato & Mandarin Orange-Caramelized Onion Casserole Recipe December 18, 2008

Sweet Potato & Mandarin Orange-Caramelized Onion Casserole

Ingredients:

• One Large or two Medium sized Orange Sweet Potato (s), peeled and sliced into 1/2-inch disks
• One large yellow onion, halved and sliced
• 4 Tbsp vegan butter
• 2 Tbsp olive oil
• 6 oz mandarin oranges, mashed into pulpy juice
• 1/4 cup agave nectar
• 2 Tbsp brown sugar
• 1/4 cup chopped walnuts

Directions:

• Place sweet potatoes in a large pot with cold water to cover, bring to a boil and coo until soft but not falling apart, about 25 minutes.  Drain, and mash.

• Meanwhile, cook onion, vegan butter, olive oil, mandarin oranges and agave nectar in a large skillet over medium heat, stirring often until onion if soft and slightly golden, about 30 minutes.

• Fold onion and liquid into the sweet potatoes.
• Transfer into a grease casserole dish, smooth and sprinkle the top with brown sugar and walnuts. (It can be prepared to this point up to 2 days in advanced. Bring back to room temperature before heating..)
• Heat in 350 degree oven for 35-45 minutes, or until thoroughly warmed through and lightly browned on top.

ENJOY!!!

“Chicken” Fried Seitan, Mushroom – Celery Gravy, Fried Onions & Mash Potatoes Recipe November 26, 2008

Vegan “Chicken” Fried Seitan with Mushroom – Celery Gravy

Mash Potatoes and Fried Onions

Ingredients:

• Seitan Patties/Steaks – I made my own Seitan, and then cut into patties instead of ‘meat’ chucks
• oil for frying

Breading:

• 1 cup bread crumbs
• 1 teaspoon thyme
• 1 teaspoon oregano
• dash of salt & pepper
• 1/2 cup soy milk
• flour (enough to coat all the steaks)

Gravy:

• 1 medium onion, sliced
• 1 cup of sliced mushrooms
• 1 stack of celery, sliced and diced
• 3 tablespoons flour
• 1-1/2 cups soy milk
• 1 tablespoon vegan margarine
• pinch of thyme
• salt and pepper

Fried Onions:

• 2 Medium Onions, sliced thinly
• 2 Cups soy milk
• All-Purpose Flour
• Oil for frying
• Salt

Vegetable:

• Green Beans, cut ends off and wash clean
• pot of water with a dash of salt added

Mash Potatoes:

• 4 red potatoes, cubed
• pot of water for boiling, with dash of salt
• 2 tablespoons vegan margarine
• 1/2 cup of soy milk

Directions:

First Fried Onions:
Cut the ends off the onions, peel them, and slice them in half lengthwise. Slice them thinly into half-moons. Try to keep your slices all the same width so that the onions cook evenly.

Soak the onions in 2 cups soy milk for at least 10 minutes.

Heat oil over medium heat in a wok or other pot to a depth of 1-2 inches.

Grab a handful of onions from the soy milk, shake them off a little, and place them in a bowl. Coat with flour completely, tossing with two forks to keep your hands clean. Use enough flour so that they’re not soggy.

Test the oil by putting one onion in, if it bubbles up, it’s ready. Guard against the oil being too hot – it should take 7-9 minutes before the onions start to turn golden brown!

Fry for 7-9 minutes a batch, turning occasionally, until the onions are very crispy and caramelized. The onions themselves should be a very rich golden brown, beautifully caramelized, and the breading a light golden brown. Drain on a paper towel or cloth, and sprinkle with salt to season.

If making ahead, store in an airtight container until ready for use.

Prepare Seitan Steaks..

In a bowl, combine the bread crumbs, basil, and oregano.  Add salt and pepper if you wish.  Then, pour soymilk into a second bowl, and place flour into a third bowl.  I like to have these set up right next to each other, to make breading simple.

One at a time, coat each steak with flour, then dip the steak in the soymilk, then coat it with the breadcrumb mixture.  Repeat until all steaks are breaded.

Pan fry the breaded steaks in vegetable oil over medium heat until brown and crispy.  Place the fried steaks onto a plate covered with paper towels to absorb the excess oil.  Reserve the frying oil when you are finished to make the gravy.

Gravy:

After frying all the steaks, add onion to the pan, and fry in remaining oil over medium heat until soft (you may want to add a little more oil if there is not enough left).  Add 3 tablespoons flour and stir until mixed.  Slowly add the 1-1/2 cups soy milk and 1-2 tablespoons vegan margarine to the pan, stir well.  Cook and stir until gravy bubbles and thickens.  Add salt and pepper to taste.

Mash Potatoes:

Placed cubed potatoes into a pot of water, covering the potatoes about an inch. Boil until potatoes are softened.

Strain potatoes and place in a bowl with vegan margarine and soy milk. Mix until smooth and keep covered until ready to serve.

Green Beans:

Blanch beans in salty boiling water for two minutes.

Put all together and serve.

ENJOY!!!

Homemade Seitan (Meat Alternative) Wheat Gluten – Recipe – November 25, 2008

Homemade Seitan – Wheat Gluten

prep time: 15 minutes / Cooking time: 1 1/2 hours – 2 hours / makes about 4-5 cups

Ingredients:

1 1/2 cups vital wheat gluten flour
1/4 cup nutritional yeast flakes

1 cup cold vegetable broth
1/2 cup Braggs Liquid Aminos (or soy sauce)
1 tablespoon tomato paste
2 cloves garlic, pressed or minced
1 teaspoon finely grated lemon zest

Simmering Broth
10 cups water or vegetable broth

Directions:

In a large bowl, mix together Vital Wheat Gluten Flour and nutritional yeast flakes.

In a separate bowl, mix together remaining ingredients: vegetable broth, Bragg’s, tomato paste, garlic, lemon zest.

Pour the wet ingredients into the dry and combine with a wooden spoon, knead dough for about 3 minutes until a spongy, elastic dough is formed.

Let dough rest for a couple of minutes and prepare your broth, but don’t start boiling it.

Now roll your dough into a log shape about 8 inches long and cut into 3 equal sized pieces. Place the pieces in the broth. It is important that the water/broth be very cold when you add the dough, it helps with the texture and ensures that it doesn’t fall apart. Partially cover the pot (leave a little space for steam to escape) and bring to a boil.

When the water has come to a boil set the heat to low and gently simmer for an hour, turning the pieces every now and again.

Now you’ve got gluten. Let it cool in the simmering broth for at least a half an hour. It is best if it cools completely.

What you do next depends on the recipe you are using. If it calls for gluten use it as is. If you want to store some of it for later use put it in a re-sealable container covered in the simmering broth.

If your recipe calls for seitan cut your pieces up as desired. I prefer to use a cast iron skillet for the frying because it produces the best flavor and texture. Use as little oil as possible to coat the bottom of the skillet, 1 teaspoon may suffice. Heat the skillet over medium high and add your gluten. Cook for about 20 minutes, turning the pieces occasionally. And there you have it. Yummy Seitan. Enjoy!

Vegan Kung Pao Tofu with Vegetables: Recipe November 21, 2008

Vegan Kung Pao Tofu with Vegetables

Ingredients:

• 1 block tofu, firm- drained and but into cubes (try to get as much liquid out of the tofu)
• 1 tablespoon peanut or olive oil

Sauce:

• 1 cup hoisin sauce
• 1/2 cup Bragg’s Aminos ( or soy sauce)
• 3 garlic cloves, minced
• red pepper flakes, pinch
• 1/2 cup red wine vinegar
• 1/2 cup sugar

• 1/2 cup carrot, small diced
• 1/2 cup onion, small diced
• 1/2 cup red bell pepper, small diced
• 1/2 cup zucchini, small diced
• 1 tablespoon peanut or olive oil

Directions:

Heat the peanut oil in a pan and fry the tofu until golden brown. Set aside.

Next, make the Kung Pao sauce. Combine all the sauce ingredients in a mixing bowl and mix well, then set aside. Adjust the sauce to your taste by adding more hot sauce if you want the sauce to be hotter, and less sugar to take away some sweetness.

Cut all the vegetables into same size pieces so that they will cook evenly. You can use all your favorite vegetables, these are just a suggestion. In a sauté pan heat the peanut oil and sauté the vegetables. Just be sure to add the thicker ones, like carrots, first and let cook for two minutes. Then the onion and bell peppers for another two minutes. Add delicate vegetables like zucchini last and only cook briefly or they will get mushy and lose vitamins. Add the golden tofu cubes and mix gently. Now add the sauce, a little at a time, until you get the desired coating. Let the mixture simmer for a few minutes to reduce the sauce and thicken it.

Serve over jasmine rice and enjoy!

Black-Eyed Pea Cakes with Chipotle Tarter Sauce Recipe November 12, 2008

Black-Eyed Pea Cakes with Chipotle Sauce

Ingredients for Cakes:

• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 (15 ounce) cans black-eyed peas, rinsed and drained
• 1/4 cup silken tofu
• 1 tablespoon nutritional yeast
• 1 tablespoon cornstarch
• 1-2 teaspoons hot sauce
• 1/2 teaspoon salt
• 1/2 teaspoon onion powder
• 1/2 teaspoon baking powder
• 1/2 cup cornmeal
• 1/4 cup flour

Directions:

Spray a non-stick skillet lightly with olive oil and sauté the onion until it softens. Add the garlic, and cook for one minute more. Transfer the mixture to a food processor and add 1 can of black-eyed peas and all remaining ingredients EXCEPT cornmeal and flour. Process until smooth.

Pour the mixture into a medium-sized mixing bowl and stir in the other can of black-eyed peas. Add the cornmeal and flour, and stir until blended.

Cover the bowl and refrigerate while you preheat the oven to 400F. Allow the mixture to chill for about 15 minutes.

To make more rounded cakes use a muffin pan. Spoon about 3 tablespoons of batter into each oiled cup of the pan and smooth the top. (They will not rise like muffins and will not fill the muffin cups.)

*To make them as patties on a cooking sheet, spoon about 3 tablespoons of batter onto an oiled baking sheet or silicone mat. Use a spoon to shape into a patty about 2 1/2 inches across. Repeat with remaining batter.

Place cakes in oven and cook until a toothpick inserted in the middle comes out clean, about 20-30 minutes. (Cakes cooked on baking sheets may take less time than in a cupcake pan.)

Serve hot with chipotle sauce (below).

For the Chipotle Tartar Sauce:

Ingredients:

• 1 cup vegan mayonnaise
• 1 tbsp fresh chives, chopped
• 2 tbsp chipotle pepper
• 1 tbsp lime juice
• 2 tsp mustard
• 1 tbsp Essence Seasoning: As Follows
  

  Emeril’s ESSENCE Creole Seasoning:

• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper
• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Combine all ingredients thoroughly.

Combine all ingredients in a bowl. Keep refrigerated.

Udon with Tofu and Asparagus in a Soy-Sesame Sauce: Recipe November 9, 2008

Udon Noddles with Tofu and Asparagus

in a Soy-Sesame Sauce

Ingredients:

• 2 tbsp soy sauce, divided
• 2 tbsp Bragg’s Aminos
• 2 tsp. dark sesame oil, divided
• 1 tsp. sugar
• 1 tsp. cooking sherry
• 1 tbsp. red wine
• 1 tbsp of white wine vinegar
• 1 garlic clove, minced
• 8 ounces extra firm tofu, drained and cut into cubes
• 1 pound asparagus, ends trimmed, sliced into 1-inch pieces
• 8 ounces buckwheat Udon noodles

Directions:

* Note: Don’t throw anything away in this recipe! You’re going to re-use the marinade as well as the asparagus cooking water.

Place a large pot of water on to boil. In a large bowl, mix together 1 tbsp. soy sauce, 1 tbsp of Bragg’s Amino Acids and 1 tsp. sesame oil. Add the tofu and marinate as you heat a non-stick skillet lightly coated with oil.

When the skillet is hot, lift the tofu out of the marinade with a slotted spoon and put it in the skillet. Cook, turning, until brown on all sides.

While the tofu is cooking, add 1/2 tbsp. soy sauce, 1/2 tbsp Bragg’s, plus the sugar, sherry, red wine, vinegar and minced garlic to the marinade.

When the tofu is done, add it to the marinade in the bowl, stir it, and set it aside.

By now the water should be boiling. Add the asparagus and cover. Cook for 2 minutes.

Remove asparagus with a slotted spoon and toss it together with the tofu and marinade.

Return the water to a boil, add salt and add the udon noddles. Cook until pasta is tender, about 6 minutes. Drain it, rinse with hot water, return it to the pan and toss it with 1/2 tbsp of soy sauce, 1/2 tbsp Braggs, and 1 tsp. of sesame oil. Serve immediately with asparagus and tofu mixture on top.

Baby Bella (Portebello) Mushroom Miso Soup November 5, 2008

Baby Bella (Portebello) Mushroom Miso Soup

Ingredients:

• 1 package baby bella mushrooms (or other mushrooms of choice), stems trimmed, and thinly sliced
• 2 tsp peanut oil
• 1 medium yellow onion, thinly sliced
• 1 carrot, pealed and sliced
• 2 celery sticks , sliced
• 1 T. garlic, minced
• 1 T. ginger, minced
• 4 cups water (or vegetable stock)
• 2 cups Kale or Swiss Chard leaves, roughly chopped
• 2 Tbsp white miso (or other miso of choice)
• 1 Tbsp toasted sesame oil
• 2 Tbsp sesame seeds
• Seasoned crackers
• Bragg’s Amino Acids

Directions:

In a large saucepan, saute the mushrooms in the peanut oil for 3 minutes. Add the onion, garlic, and ginger, carrots, celery and saute an additional 2 minutes.

Add the water and Kale (Swiss Chard) and stir well to combine. Bring the mixture to a boil, and allow to boil for 3 minutes.

In a small bowl, stir together the miso and a little of the cooking liquid from the saucepan.

Add the miso mixture and toasted sesame oil to the pot, stir well to combine, and remove the soup from the heat.

Sprinkle sesame seeds over individual servings.

Enjoy!!!