Asian-Inspired Apples & Tofu

This recipe is adapted from one I found in Isa Chandra Moskowitz's cookbook, Appetite for Reduction: 125 Fast and Filling Low-Fat Vegan Recipes. It was one of those situations where I had a bunch of apples, a bunch of tofu and some noodles on hand, so I flipped through the indexes of all my cookbooks to see if there was a recipe that might miraculously meld these random ingredients. And, sure enough, there was! Aren't cookbooks just so magical? I took a few liberties with the original recipe since I didn't have all of Isa's ingredients on hand, so this is my version of the recipe. I hope you will enjoy it. We sure did!

1/4 cup water
5 tablespoons white miso
1/4 cup mirin
1 tablespoon ground ginger
3 cloves garlic, minced
2 tablespoons liquid aminos
1 pound extra-firm tofu, drained and sliced into equal triangles
1 pound sweet red or pink apples; peeled, cored and sliced thin
1 10-ounce pack of Chinese rice noodles, cooked according to package
Handful of arugula, cut in chiffonade fashion
Toasted sesame seeds (for garnish)
Sriracha (for garnish)

• Preheat oven to 375 degrees.
• Stir water, miso, mirin, ginger, garlic and liquid aminos together in a small bowl until well-mixed.
• Place your tofu triangles side by side, but not touching, in a 9 x 13" baking pan. 
• Pour the marinade of the top of the tofu. If you like, you can flip the tofu and jiggle the pan to make sure every side is coated, but you don't have to.
• Layer the apple slices over the top of the tofu.
• Cover with tin foil and back for 30-45 minutes.
• Garnish with arugala, sriracha and sesame seeds.
• Enjoy!

Scanners Scramble

Hey, who remembers Scanners? It was a David Cronenberg film, so if you are at all familiar with Cronenberg's body of work you can immediately imagine how bizarre and disgusting it is without me even having to describe it. It concerned a rare and small group of "special" people, called Scanners, who could do all kinds of crazy telepathic and telekinetic things, like read thoughts, start fires with their minds, control the bodily processes of other people, and - most notably - make people's heads explode.    

Scanners (1981)

I will spare you from photos of the infamous head explosion scene, because I don't want you to lose your appetite, Instead, I will cleverly use my tofu scramble to demonstrate the basic logistics of the scene.

Here we have two fully functioning brain lobes, just pulsing away happily.

Then this guy catches wind of something in those lobes he doesn't like.

And now the brains look like this... Ya get me?

'sploded or not, that scramble looks delicious. And it is! The recipe is not my own. Alas, it belongs to one Isa Chandra Moskowitz of Veganomicon fame. It is my favorite tofu scramble recipe and the only one I ever make anymore, simply because it is the best! Trust me and give it a try. Here's the original recipe post on the Post Punk Kitchen website. You can also find it in Isa's fantastic cookbook, Vegan Brunch. I'll put links to the cookbooks at the bottom of this post. Now, on to the scramble!

2 teaspoons ground cumin
1 teaspoon dried thyme, crushed with your fingers
1/2 teaspoon ground turmeric
1 teaspoon salt*
3 tablespoons water
2 tablespoons olive oil
3 cloves garlic, minced (or more, to taste)
1 pound extra-firm tofu, drained
1/4 cup nutritional yeast
Fresh black pepper to taste

(*This is way too much salt for me. I only use a half teaspoon when I make this and it always tastes great. I recommend starting with less and adding more later if you want to.)

• First stir the spice blend together in a small cup. Add water and mix. Set aside.
• Preheat a large, heavy-bottomed pan over medium-high heat. Saute the garlic in olive oil for about a minute. Break the tofu apart into bite sized pieces and saute for about 10 minutes, using a spatula to stir often. Get under the tofu when you are stirring, scrape the bottom and don’t let it stick to the pan, that is where the good, crispy stuff is. Use a thin metal spatula to get the job done, a wooden or plastic one won’t really cut it. The tofu should get browned on at least one side, but you don’t need to be too precise about it. The water should cook out of it and not collect too much at the bottom of the ban. If that is happening, turn the heat up and let the water evaporate.
• Add the spice blend and mix to incorporate. Add the nutritional yeast and fresh black pepper. 
• Cook for about five more minutes. Serve warm.

As you can see in the photos, I topped mine with fresh pico de gallo. I had some leftover from yesterday's C.H.U.D. C.H.I.L.I. so I used it to top my scramble, which was ever-so-gently lain on a stovetop-warmed tortilla from Trader Joe's. Dang, it was good! Best.Breakfast.Ever.

Happy MoFo'ing, everyone!

 

Celebrating the Return of Autumn

Today marks the end of another long, hot summer here in Texas. I love this state with all my heart, and I've lived here my entire life, but summer in Texas is life in the belly of the dragon. It's miserable. And then that first breeze of Autumn comes, and I just come alive like you can't imagine.

Somewhere around mid-to-late August the whole family gets depressed....

It looks a little something like this...

We are sick of being stuck indoors, sick of the heat, sick of the sun and all the sun-scorched trees and wilted flowers, and truly TRULY super-sick of gargantuan mosquitoes chewing on us every time we step outdoors. We just want a break!

And then September rolls around, school starts, and you begin to think, "We're almost there. We're almost there. Just hang on!" And you just barely get through September with your sanity.

Then October comes... Oh, October! HOW I LOVE YOU!

The mosquitoes start to dwindle, the leaves change to gorgeous colors, the rain comes by and by, and best of all, you get a sweet, cool breeze that just begs you to open up the windows and let it in for coffee. It chats with you while you clip coupons and make breakfast. And making breakfast is so great, because you can finally use the stovetop again without fear of a heat stroke.

Have I mentioned that October is my favorite month of the entire year?! I truly come alive in October.

So, today is the day I've been waiting for all year. This morning (when I inexplicably awoke at 5:30 AM) it was still hot. But, around 8:30 AM a stiff breeze swept over the city and blew in the sweetest, coolest air I think I've ever felt in my life. I burst out giggling with joy and called to the whole family to join me on the back porch. Now my windows are all open. They haven't been opened since last April! And I am so serenely happy.

So, how do I celebrate a wonderful day like this, the return of Autumn?

With Isa Chandra's Tofu Scramble and some homemade guacamole on stove-top tortillas, of course. Then I chased my huge breakfast with some of Dreena Burton's Homestyle Chocolate Chip Cookies. My belly is happy. SO happy!

The Tardis cookie jar is full once again. Life is good!

The best thing about October, though, is Halloween. And, if you're into it (I'm a total fangirl) the start of the new season of The Walking Dead! I can't wait!!

Autumn wreaths, the use of my kitchen again (baking!), Trunk or Treat, cool weather, lower energy bills, and an endless supply of cheesy horror films on cable. It's like heaven.

What's your favorite thing about Autumn, and how do you like to celebrate it?

Simple Stick-To-Your-Ribs Lasagna

I pulled this creation from thin air yesterday when I wanted a hot, hearty meal but I didn't want to do a lot of prep (i.e. chopping veggies for half an hour). I wasn't sure how it was going to taste, but it smelled amazing as it bubbled in the oven, and the entire family gobbled it down like it was chocolate lava from the Alps. It was so delicious! And, quite honestly, I couldn't tell the difference between my version and the "real deal," even though I can admit that it's been a long time since I've tasted the real deal. Anyway, this would be the perfect dish for a non-vegan dinner guest or an omni potluck.
Put this one together when you're really hungry, and want some comfort food, but don't want to work too hard for it.

INGREDIENTS
9 lasagna noodles, prepared according to package directions then "shocked" with cold water
1 pound firm tofu, drained
1 jar of your favorite spaghetti sauce
16 ounces mushrooms, sliced
1 teaspoon olive oil (optional)
1/4 cup nutritional yeast
1 teaspoon dried oregano
1 teaspoon dried basil
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper

• PREP
•  First, you need to whip up the noodles. Easy enough. After you've drained them in the colander, just "shock" them by rinsing them off with some cold tap water until they're nice and cool. This will keep them from sticking together while you make your tofu ricotta.
• Preheat your oven to 400 degrees.
• Now, to make the tofu ricotta, you simply dump your drained tofu into a bowl and add the spices. Use a fork to smush the tofu and push in the spices. Just smush and stir until everything's combined. It only takes a minute or so. It should look like this - 

• Now you'll just layer your ingredients in a casserole dish like so.

1. little bit of sauce on the bottom
2. 3 noodles
3. little more sauce - paint it over the noodles with the back of a spoon
4. a third of the ricotta
5. a smattering of mushrooms
6. 3 more noodles
7. little more sauce
8. another third of the ricotta
9. more mushrooms
10. last 3 noodles
11. remaining sauce
12. remaining ricotta
13. remaining mushrooms

• Put it in the oven, uncovered, for 20 to 30 minutes, until mushrooms are cooked through and sauce is bubbling.
• Allow it to rest for about 15 minutes before cutting into it. 
• Enjoy!

Vegan Italiano

The Gluten-Free Vegan Italian

Nonna's Italian Kitchen

Awesome Vegan "See Food" Feast

Being a Southerner, I pretty much grew up on my Mee Maw's fried catfish. And I have a particular fondness for the flavor of seafood because I met my husband in the seaside town where I attended college, and we were always surrounded by the stuff. It smelled great, tasted better. Since becoming vegan, I've never found anything quite akin to great seafood or my granny's fried catfish... until now!!

Here's what you see on the plate:

• Pan-Fried Tofu Wedges with Easiest-Ever Tartar Sauce.
• Cauliflower Hummus and Tortilla Chips
• Asian-Inspired Veggie Slaw
• and some olives too

And here are the recipes:

PAN-FRIED TOFU WEDGES
1 pound extra-firm tofu, lightly pressed and sliced into 16 equal wedges
1 cup unsweetened soy milk
2 tablespoons arrowroot powder or cornstarch
1 tablespoon lime juice
1 cup yellow cornmeal
1 teaspoon chili powder
1 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon salt
1/2 teaspoon black pepper
Dash of cayenne
1 cup canola or vegetable oil

• In a small pan or wide, shallow bowl, whisk together soy milk, arrowroot, and lime juice until no lumps remain. The lime juice may curdle the milk slightly, but that's okay. I usually don't marinate the tofu, but I suppose you could marinate it up to an hour before cooking. 
• Mix all dry ingredients together in another small pan or wide, shallow bowl. 
• Heat oil over medium heat in a cast iron skillet.
• Gently dredge your tofu slices, one at a time, through the milk mixture and then through the cornmeal mixture, making sure each piece is completely and evenly coated. 
• Place gently into the frying pan. Cook for about 2 1/2 minutes on each side, turning with both a small spatula and a pair of coated tongs. Only cook a few at a time. I like to place them onto a rack in my lightly heated toaster oven after they're done frying, so I can keep them nice and warm while I finish cooking them all. It also allows some of the oil to drip off. 

EASIEST-EVER TARTAR SAUCE
1 cup vegan mayonnaise
1/4 cup dill pickle relish
1 tablespoon prepared yellow mustard
1 tablespoon paprika
1 teaspoon garlic powder
Salt and black pepper, to taste

• Throw it all in a bowl and stir it up. Easiest ever.

CAULIFLOWER HUMMUS
1/2 head's worth cauliflower florets, gently boiled until softened
3 cloves garlic
2 cups garbanzo beans
1/4 cup garbanzo bean cooking liquid, or more to taste
1 tablespoon olive oil
1 teaspoon cumin
1 tablespoon paprika
1/8 cup lemon juice
Salt and black pepper, to taste
Dash of cayenne

• Chuck everything into a food processor and blend until creamy.

ASIAN-INSPIRED VEGGIE SLAW
I saved the best for last! I have been fiddling with this slaw (or "salad," depending on your mood) for a while now. And I think I have finally perfected it! Give it a try.
1 medium zucchini, finely diced
1 medium yellow squash, finely diced
2 carrots, peeled and finely diced
1 Granny Smith apple, diced
1/2 head green cabbage, diced

• Throw everything into a bowl and coat liberally with the following dressing. Add the dressing a little bit at a time, to taste. You probably won't use it all, but it keeps great in the fridge!

ASIAN GINGER DRESSING
2 teaspoons minced ginger root (I used the little frozen cubes)
3/4 cup olive oil
1/3 cup rice vinegar
1/2 cup soy sauce (use tamari for gluten-free)
1/4 cup water
1/8 cup agave nectar or maple syrup
1 teaspoon garlic powder
A few shakes of sesame oil
2 tablespoons lime juice

• Put all ingredients into a bottle, or something that you can vigorously shake, and shake it until it's well-mixed. I actually prepare and store this dressing in an old soy sauce bottle. It keeps very well in the fridge for several days. Just be sure to shake it up again before using it.

Tofu Scramble with Red Pepper and Sausage

I found the most gorgeous organic red bell peppers at the grocery store yesterday! They were picture-perfect, and even though I love roasting red peppers, these were just too pretty to blacken over a flame. So, what did I do? I chopped 'em to bits and threw 'em in a scramble! Seems like a reasonable compromise, right?

1/2 yellow onion, finely diced
2 cloves garlic, crushed and minced
1/2 cup water, plus more if needed
1/2 red bell pepper, finely diced (if you can't afford red, green will work too!)
14 ounces extra firm tofu, cubed
3 tablespoons low sodium soy sauce
1 to 2 tablespoons paprika, to taste
1/4 cup nutritional yeast
5 small to medium-sized links/patties of vegan sausage, cooked and crumbled
1/2 teaspoon salt
1/2 teaspoon black pepper
Pinch of cayenne (optional)
Shredded vegan cheddar, for garnish (optional)
Vegan sour cream, for garnish (optional)
Corn tortillas, for use as a vehicle to get the scramble to your mouth (optional)

• Place 1/2 cup of water, onions, and garlic into a large skillet and saute over medium heat until onions are translucent.
• Add peppers and continue to saute for a couple of minutes, until they begin to soften. Add more water, if needed, to prevent sticking.
• Add tofu and continue to saute until all ingredients are soft and heated through. Continue to add water, if needed.
• Add soy sauce, nutritional yeast, salt and pepper, cayenne, and paprika. Stir until well-blended. 
• Add the sausage. 
• Cover and simmer on low heat for just a few minutes. You can use this time to heat up your tortillas, if you're using them.
• Load the scramble onto a tortilla. Top with cheese and sour cream, then munch! High in protein, this scramble is a fantastic and delicious way to start your day. You will be zooming with energy for hours!
• Makes 4 servings. Enjoy!

BBQ Black Bean and Tofu Wraps

I was brutally hungry and on the hunt for something quick and easy this afternoon. I went searching through my pantry and found a lone can of black beans just itchin' to get cooked up and go into my belly. And I'm a Texas girl who sometimes misses good barbecue, so I'm always looking for ways to quell that craving (it's not the meat I crave, it's the sauce. Nom nom, barbecue sauce... drool, drool...) Now, voila! I present to you a barbecue-licious tofu wrap. In the words of Han Solo, "She may not look like much, kid, but she's got it where it counts." The same applies to these little cuties. Try them out. You won't be disappointed.

Spritz of oil x2
1 small white onion, finely chopped
2 tablespoons ketchup
1 tablespoon molasses
1 tablespoon yellow mustard
2 tablespoons soy sauce
2 teaspoons light brown sugar
A few shakes of liquid smoke
Salt and black pepper
1 15.5oz can black beans, drained and rinsed
1 14oz block extra firm tofu, drained and pressed
1 large tomato, chopped
2 tablespoons, give or take, fresh cilantro, coarsely chopped
8 corn or flour tortillas

• In a small bowl, whisk together the ketchup, molasses, mustard, soy sauce, sugar, liquid smoke, and salt and pepper to taste. 
• Heat a large non-stick or cast-iron pan, and spritz it with a light coating of oil. 
• Add the onion, and saute until soft.
• Add the beans, tomatoes, cilantro, and the BBQ sauce, stirring occasionally, until hot and well mixed. Set aside, cover, and keep warm. 
• Cut the tofu into quarter-inch strips. Heat and spritz another pan with oil. Add the tofu and cook until golden brown, turning as needed. Season with salt and pepper to taste.
• If you have a cast-iron skillet, I highly recommend using it to warm your corn tortillas over medium low heat. I do each of mine individually as I dress the wraps, and it makes all the difference. 
• To serve, divide the tofu strips among warmed corn tortillas. Spoon BBQ bean mixture on top, roll and enjoy! 

CLICK/SHOP/SUPPORT
Vegan Barbecues and Buffets

Vegetarian Barbecue

Cookin' Southern Vegetarian Style

Southern Style Breakfast Hash

You know how you occasionally get a craving to eat breakfast food at dinner time? Well, that's what happened to me tonight. I wanted hot, cowboy breakfast hash on a corn tortilla. I'd never attempted to do it vegan-style, so I was wary about what I was going to be able to come up with. But, oh man, it turned out great! I was so pleased. And it made a lot, so I get to have it for breakfast again in the morning. Woo hoo! Give it a try. Here's the recipe...

2 Tbsp olive oil
1/2 white onion, finely chopped
2 cloves garlic, finely minced
1/8 - 1/4 C water, as needed
1 14oz block extra firm tofu, drained, pressed, and chopped
2 thick slices vegan sausage, pre-cooked according to package directions
1/2 C cooked brown or white rice (I used leftover Chipotle rice in this batch)
1 14.5oz can diced tomatoes, drained
1 15.5oz can pinto beans, drained and rinsed
2 Tbsp soy sauce
1/2 C nutritional yeast
2 Tbsp all-purpose seasoning
Dash cayenne pepper
Salt and pepper, to taste

• Heat oil in a large skillet. Add onion and garlic. Saute over medium heat until soft, about 5 minutes.
• Add tofu, soy sauce and water. Saute over medium heat for about 10 minutes.
• Add all remaining ingredients, except sausage, and saute until combined and hot. 
• Add sausage and stir. Add more water, if needed, a Tbsp at a time, to prevent sticking.
• Cover and simmer on low heat for 15 to 20 minutes, until mixture is bubbly and all ingredients and nice and hot. 
• I like to serve with warmed corn tortillas and vegan butter.
• Enjoy!

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