Food Delicious Vegetarian Cooking

A recipe from E.'s pantry-oriented mind:

Vegan Vegetable-Miso Soup

1 red pepper, chopped
1 large onion, chopped
1 small bunch bok choy, sliced
3 tbsp. miso paste
3-4 cups water
1 block firm tofu
1 bunch kale, chopped
1 tbsp. liquid aminos
1 tbsp. sambal oelek

Cut the tofu up into large cubes and bake in a toaster oven or regular oven until dry and lightly brown on the outside. Saute the red pepper and onion together with 1 tbsp. neutral-tasting oil (i.e. vegetable or canola). Add the bok choy when they are starting to soften. Cook for a minute, then add the miso and stir. Pour in the water. Add the baked tofu and kale. Add the liquid aminos and sambal; you may wish to add more depending on your taste.

 

Bok choy is great. I am always looking for things to put it in. If you have any suggestions Freetofly, I'd love to hear them.

 

I like Steamy Kitchen a lot--I learned a new knitting stitch from Jaden, actually! I love the recent updates on their new chickens. I just wish she would publish more recipes without meat.

 

OMG, it's pretty easy: I'd put it in anything.

We use it in soups, stir fries, etc., but I've been known to add it to smoothies. I'd be open to adding it to pretty much anything. It's mild enough that you need not worry about it crashing the party.

 

Yeah, we typically use it in soups and stir-fries, but I was curious to know if there was anything else people put it in. Smoothies is a new one.

 

I'm a meat eater, and I eat tofu.

 

Mmm, tofu. We don't really hide it in things. I like the taste of it plain, actually. I also like it covered in savory tofu seasoning. We get ours from the local hippie co-op.

My favorite tofu producer has a bunch of recipes on their website: http://www.suratasoy.com/tofurecipes.html

 

Freezing it will change the texture of the tofu. The fresher the tofu, the better, at least in terms of firm tofu. Silken tofu is a different story. You should be able to find Mori-Nu in its aseptic packaging most everywhere: http://www.morinu.com/recipes/recipes_main.aspx

 

I bought my first bottle of hemp oil today. I should have done this sooner! It's so good!

I mixed a tablespoon of hemp oil with a tablespoon of balsamic vinegar. I then added some ground pepper and dried herbs. I sprinkled this over a bowl of baby spinach, halved grape tomatoes, a handful of pepitas, and some "craisins."

I ate this with my lunch. I couldn't believe how good the oil tastes. It has a nice nutty flavour that goes well with the other flavours.

 

Here is a recipe I developed after noting that the texture of my mashed cauliflower was similar to ricotta cheese In lieu of pasta, it uses eggplant. Next time, I will also consider adding broccoli and spinach to the mix:

Vegan/Gluten-free Lasagna

1 recipe vegan mashed cauliflower
1 recipe marinara
1-2 eggplant, sliced 1/2 inch thick, salted, and pressed (see directions on prepping eggplant earlier in thread)
1 block soft tofu (NOT silken), drained and crumbled

Vegan Mashed Cauliflower
1 head cauliflower
2 tbsp. nutritional yeast
1 tsp. Spike salt-free seasoning
1 tsp. Braggs liquid aminos

Steam cauliflower. Combine with seasonings in food processor. Process until smooth.

Marinara
1 cup onion, chopped
1 cup mushrooms, chopped
1 tbsp. garlic, minced
1 tsp. Spike salt-free seasoning
1 tsp. oregano, dried
1 tsp. basil, dried
2 jars crushed or diced tomatoes
2-3 tbsp. tomato paste

Saute onion over medium heat in 1-2 tbsp olive oil. When onion is soft, add mushrooms. Once mushrooms are soft, add garlic, Spike, oregano, and basil. Cook until fragrant. Add tomatoes and tomato paste, mix well. Cook until reduced and thick; how long will depend on how liquidy your tomatoes are.

To assemble lasagna:

Spread some of the mashed cauliflower on the bottom of a casserole dish. Spread some of the crumbled soft tofu on top of the cauliflower. Top with marinara sauce, and then add a layer of sliced eggplant. Repeat until ingredients are gone or casserole dish is full. Bake at 375 degrees for approximately 1 hour. Let sit for 10 minutes or so after baking.

I am eating this for lunch right now, and it's even better the next day!

 

It's similar to soy sauce. http://www.bragg.com/products/la.html

 

Curried Tempeh Salad

This is a riff on the local hippie co-op's Tempeh Bang Bang. They include a mango chutney with theirs. Perhaps next time I make it I will play around with that.

2 cakes tempeh, cut into large dice
1/4 cup Vegannaise (or mayonnaise)
2 tbsp. curry powder (more or less to taste)
1 tsp. Bragg's liquid aminos
1/2 cup celery, diced
1/4 cup green onion, chopped
3/4 cup apple, diced
1/4 cup raisins or craisins

Bake tempeh at 350 degrees until heated through. Mix all other ingredients together. Add tempeh. Mix well. Use like chicken salad.

 

Here's another recipe I came up with on the fly. It has a lot of flexibility. You could sub any of the vegetables I used for others you prefer, and you could change the curry paste I chose for any other. I would really like to try this with yellow curry and red curry. I also added Turtle Island Foods' Coconut Curry tempeh. Any tempeh would do if you like; I would add it first and lightly fry it. I have written this recipe up without the addition of tempeh.

2 tbsp. neutral oil (such as canola)
1 onion, large dice
1 pepper, large dice
1 cup carrot, large dice
1 cup broccoli, chopped
1 cup cauliflower, chopped
1 tbsp. or more curry paste (I used green)
2 cups rice
1/2 cup coconut milk

Heat the oil in a large saute pan over medium heat. Add onion, pepper, and carrot. Cook a bit before adding broccoli and cauliflower. Cook a minute or so, then scoot the vegetables to one side of the pan. Add the curry paste to the bare side of the pan, stirring. Once you can smell the curry paste well, stir the curry paste into the vegetables. Scoot the vegetables over to one side of the pan; there should be a bit of curry paste left on the bare side of the pan. Add a bit more oil to the bare side of the pan and then add the rice, stirring to lightly fry it. Combine the vegetables with the rice after the rice has cooked a couple of minutes. Once well combined, add the coconut milk, stir well, lower the heat, and cover. Cook until vegetables are softened, approximately 15 minutes.