Month: February 2017

Directions

Heat the 2T vegetable oil in a medium frying pan over medium heat. Cook the onion, stirring occasionally, until transparent, about 5 minutes.

Dissolve the bouillon cube in boiling water. Add the TVP and let stand for about 10 minutes.

Preheat the oven to 350 degrees.

Pat the tofu dry, then mash. In a large bowl, combine the TVP, spinach, and tofu. Stir in the remaining ingredients and pour the mixture into a lightly greased 8 1/2″ x 4 1/2″ loaf pan. Smooth the top and bake for 45 minutes, or until brown on top.

If the loaf begins to get too brown on top, cover with aluminum foil. Serve with veggie gravy!

Directions

Directions

Gently stir in the sauerkraut, tomatoes, brown sugar, and salt and pepper to taste. Reduce the heat to low and simmer, stirring occasionally, until the flavors blench and the tomatoes are saucy, about 15 minutes.

Sprinkle with the parsley and serve hot.

Directions

Pre-heat the oven to 350 degrees.

Place the steamed tempeh and all other ingredients in a food processor or large bowl. Process or use a potato masher (or your hands if the tempeh has cooled) until the tempeh is completely broken up and everything comes together.

Lightly grease or spray a cookie sheet. Form the tempeh into ~1 inch meatballs and place on cookie sheet. Bake in the oven until browned, about 20 minutes.

If freezing, make sure to allow these to cool completely before doing so. Otherwise the water vapor will make them quite hard to get out after they have frozen together.

Directions

Scoop 1/2c dough mixture at a time and shape into logs. Place logs on piece of aluminum foil and roll up, twisting ends. Place sausages in steamer and steam for 30 minutes. Once sausages have cooled, remove from foil and refrigerate until ready to eat. After cooling, the sausages may feel a bit dry on the outside. Don’t worry, as they will soften and firm up considerably after chilling.

Variation: You can shape the dough into little patties instead of links. If you don’t want to use aluminum foil, you can wrap the links in damp muslin or tea towel and tie ends with cotton twine.

Directions

Meanwhile, in a large sauté pan, heat 4T of butter and cook the white parts of the scallions, stirring until they’re soft, about 2 minutes. Add the rice, stirring with a wooden spoon, until all the grains are coated with butter. Add the wine and cook the mixture at a low simmer, stirring until all the wine is absorbed, about 3-4 minutes.

Add 1/2c of the simmering broth and continue to simmer the mixture, stirring until the broth is absorbed. Keep adding broth by the 1/2 cup and repeating as above until the rice is creamy and al dente. The rice may not absorb all the broth, so it’s best to taste the mixture before adding the last 1/2c.

Remove from heat and stir in the remaining 2T butter, the green scallion tops, cheese, and white pepper.

Directions

1. For the Crust

Mix whole-wheat pastry flour, all-purpose flour, and salt in a small bowl. Pour olive oil in a separate bowl. Place both bowls in freezer for at least 1 hour.

In a food processor or with a pastry cutter, combine flour and hardened oil until it forms a coarse meal. Leave a few pea-sized pieces of hardened oil for a flakier crust. Drizzle the water to the flour mixture, using only enough to form a dough. Take care not to overwork the dough, or it will become tough.

Turn out the dough onto a lightly floured surface and roll into 1/16″-thick circle. Carefully place dough in a 9″ pie pan. Trim and crimp edges as desired. Place crust in refrigerator until you are ready to fill.

2. For the Filling

Preheat oven to 350º F.

Slice squash in half and scoop out seeds. Place sliced side down on greased baking sheet and roast in oven for 15-25 minutes until a fork easily pierces the skin. Allow to cool, then scoop out flesh, mash, and set aside. Leave oven on at 350º F.

In a large saucepan, heat olive oil and sauté onions and garlic about 7 minutes, until the onion is translucent. Stir in squash, tofu, rosemary, salt, and pepper. Cook until warm. Dissolve arrowroot in water and stir into mixture to thicken filling.

Pour the filling into pie crust and bake for 30 minutes. 

Serve warm with salad or soup for brunch or lunch. Keep a back up for yourself.

Directions

While the sauce is cooking, bring a large pot of water to a boil. Add half of the collards to the pot and cook for 1 minute. Remove from the pan with tongs and place into a dry bowl. Repeat with remaining collards.

Rinse the quinoa to remove any bitter resin. Heat a medium saucepan over medium-high heat. Add the remaining olive oil to the pan and swirl to coat. Add the onion to the pan and sauté until tender, about 5 minutes. Add the quinoa and cook for 2 minutes, stirring constantly. Add the broth, scraping up any browned bits, and bring to a boil. Cover, reduce the heat, and simmer for 15 minutes or until the liquid is absorbed. Remove the pan from the heat. Stir in the walnuts and season to taste with salt and black pepper.

Heat the oven to 375.

Spread about 3/4 cup of tomato sauce over the bottom of a 9×9 or 11×7 glass baking dish. Working with one collard leaf at a time, place about 1/4 cup of the quinoa in the center of a leaf. Fold in the edges of the leaf and roll up tightly. Place the oil, seam side down, in the baking dish. Repeat with remaining leaves and quinoa. Spoon the remaining sauce over the rolls. Cover and bake for 20 minutes. Sprinkle with cheese. Bake uncovered for 5 minutes.

Directions

Pour foaming liquid mixture into dry ingredients. Mix together with a wooden spoon until everything mixes together, then knead for ~10 mins.

Roll dough into a tight ball, cover with a thin film of oil, and place in a large oiled bowl. Cover with a damp cloth and let rise for ~1 hour.

Dough should have doubled in size. Punch down and lightly knead for a minute (at this point you can freeze the dough and use later if you’d like). Put the lightly kneaded dough back in the bowl and let rest until stretchy again (for 10 mins – 2 hours).

Preheat over to 500 degrees. Stretch the dough out evenly and place on an evenly floured pizza pan (cornmeal works well for flouring the pan).

Spread a thin film of pizza sauce on the dough (~1/3 c), then sprinkle toppings (depending on the toppings, you might want some to be cooked in advance). Don’t put the cheese on yet.

Bake for ~5-8 minutes, until crust starts to rise (but not brown). Take out and quickly sprinkle the cheese on top (I recommend Vegan Mozzarella). Put back in the over and back for another 3-5 minutes, until cheese and crust are lightly browned.

Let pizza cool for ~3 minutes, then cut and serve!

Directions

Fry tofu in olive and sesame oil until light brown. Add garlic and sauté
1 minute. Remove from pan.

Stir fry baby corn and snow peas for 1 minute. Add rice noodles and
sauce mixture. Return tofu to pan. Stir in scallions and bean sprouts.

Add chopped peanuts and cilantro. Remove from heat. Garnish with
remaining lime cut into sections.