Posts Tagged ‘recipes’

“Fish” Tacos

I love the tanginess of the lemon and cilantro in these tofu “fish” tacos.

Tacos, ready to go!

Condiments

Ingredients:
Tacos:

1 package firm tofu, cut into cubes
1/4 cup olive oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 corn tortillas

Garnish:
Shredded white cabbage
Hot sauce
Vegan sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves

Mix olive oil, lime juice, chili powder, jalapeno and cilantro. Marinate tofu in this mixture at least 15 minutes up to 4 hours (the longer it marinates the more flavor it has). Preheat grill to medium-high heat and place foil on top. Place tofu on foil and cook for 20 minutes or until it is lightly browned. Place the tortillas on the grill and grill for 20 seconds. Use 2 corn tortillas per taco. Add tofu to tortilla and use any or all garnishes.

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Raw Cashew “Cheese”

I recently made this raw cashew “cheese”. It turned out to be pretty good, but I’d recommend thinking of it more like a dip than a cheese. It was great on crackers and raw veggies! Recipe is from vegweb.com

Ingredients:
1 1/2 cups raw cashews
1/4 to 1 cup water
1 to 2 cloves garlic, finely minced
1 teaspoon salt
2 dashes black pepper
2-3 cups spinach (optional, for spinach dip)

Place the cashews in a medium sized bowl. Fill water 2″ above cashews. Soak for two hours then drain. Place in a blender or food processor with some, not all, of the water and add the rest of the ingredients. Blend until smooth then scrape into a bowl and cover. Set in a cool place for 24 hours. The cheese will set and become firmer by the next day. Then it lasts about a week in the fridge.

Spent Grain Pizza

My husband and I occasionally brew beer and when we do we have tons of grains leftover (we’re talking about 15 lbs worth!) There’s no way I could use it all, but I did find a great recipe to use some of those grains to make pizza dough.

Ingredients:


1 pkg. dry bread yeast
1/2 cup warm water
1/2 tsp sugar
1/4 cup olive oil
2 T sugar
1 tsp salt
1 cup flour
1 cup spent grains
1/2 cup water
3 cups additional flour
olive oil for bowl
flour to sprinkle bread board

Proof yeast by mixing with 1/2 cup warm water and 1/2 tsp sugar. Let sit 5-10 minutes–a nice layer of foam should prove that the yeast is alive and well. In large mixing bowl, mix together olive oil, sugar, and salt. Blend in yeast mixture. Stir in 1 cup flour until well blended. Set aside while you prepare the grains. Add 1 cup spent grains (drained well, but still wet) and 1/2 cup water to bowl of food processor. Process until you have a semi smooth mixture. It doesn’t ever get really smooth, but you don’t want it too chunky either. Add grain mixture to yeast slurry and mix together well. Add remaining 3 cups flour, 1 cup at a time, mixing well with each addition. I do this by hand with a wooden spoon. It goes quickly, but you could do it in a mixer with a dough hook if you wanted. The last cup of flour will make the dough seem pretty stiff if you are mixing by hand, but it’s ok! Don’t worry. It’s still a bit sticky, but will clean the side of the bowl. I just use my hands at the end and knead it together right in the bowl. When you have a rough lump of dough together and the sides of the bowl are clean, push the dough ball to one side and add a bit of olive oil to the bottom of the bowl. Push the dough into the oil and flip it over, smoothing the oil over the top of the dough. Reshape the dough into an even round. Cover lightly and place in a warm place to rise for about an hour.
When ready to use, push dough down, deflating it. Bring sides in to center and flip dough over. Put dough out onto floured board and pat out evenly. Cut dough into equal sized pieces for each pizza you will make. If making all pizzas, you should have 8 equal sized pieces of dough. Shape each piece into an evenly round ball and place on a cookie sheet. Cover lightly and let sit 20-30 minutes. When ready to bake, take each little round of dough and pat it out on the floured board into an evenly round shape. You can use a rolling pin if you want to speed the process up a bit. I like them about 9″ around for a thin crust pizza. Obviously, a thicker pizza would need to be pushed or rolled out to a smaller round.

For toppings I used marinara, crimini mushrooms and mozzarella cheese. It was delicious!!

Raw Cherry Pie

I found this recipe online through youtube, it’s super simple and yummy!

Ingredients:

1 cup soaked almonds

6 medjool dates (pitted)

1 1/2 tsp cinnamon

pinch of sea salt

2 cups pitted fresh cherries

Food process first 4 ingredients until it forms a thick clumpy consistency. Form into crust and add pitted cherries.

Quick and Easy Stir Fry

The other day I was super hungry and didn’t have much in the fridge, so I threw together this stir fry and it turned out delish!

stir fryIngredients:

cubed tofu

1/4 onion, chopped

3 green onions, sliced

3 small home grown bell peppers, chopped

1 package ramen noodles

Sauce:

1/4 cup soy sauce

2 tbsp rice vinegar

1 tbsp sugar

1/2 cup water

Fry the tofu by lightly spraying the pan with pam and stirring often. After it was lightly browned I added the other veggies and cooked them until they were nicely browned. While doing that cook and drain the ramen and mix up the sauce. Mix ingredients for the sauce well. Once the veggies and tofu are done, add the noodles and sauce. Cook for a couple more minutes while stirring. Enjoy!

Speghetti with Mock Meat Sauce

The other day I was really hungry after going grocery shopping and whipped up this dinner which turned out delicious.

Ingredients:
1 jar marinara sauce
2 tsp olive oil
1/2 tube of Gimme Lean mock sausage
1/2 cup mushrooms, sliced
1/2 medium onion, diced
fresh basil and thyme to taste
salt, pepper, and red pepper flakes to taste

Add oil to a sauce pan on medium heat. Once it heats up add mock sausage and use a spoon or spatula to break it up into small pieces.
Once it’s lightly browned add onions for a couple minutes then mushrooms. Cook until mushrooms are done then add the jar of sauce. Heat until warm then add herbs and spices to taste. Serve over your choice of pasta and enjoy.

Green Thai Curry

I saw this recipe on tastespotting and I knew I had to try it!


All of the curry in our new wok.

Ingredients:
1 can (4 tablespoons) green curry paste
1 can (13.5 oz) coconut milk
1/2 cup water
2 cups napa cabbage or chinese cabbage, shredded
1 medium red pepper, cut into thin strips
1 medium carrot, cut into matchsticks
1 cup fresh or canned straw mushrooms
1/2 cup canned baby corn
1 cup tofu puffs (or firm tofu cubes that have been deep fried)
1/4 – 1/2 cup Thai basil leaves, loosely packed.

Heat a large wok and place the green curry paste, coconut milk and water in it. Bring to a boil while stirring. Reduce heat and simmer for about 5 minutes. Add all other ingredients, except Thai basil, and boil gently for about 4 minutes or till the cabbage has wilted and the vegetables are cooked but not mushy. Turn off heat. (If the green curry is too spicy for you, add more coconut milk). Sprinkle chopped Thai basil on top. Serve with jasmine rice.

I really liked how this recipe turned out. It was spicy, but not too spicy to eat.