Vegan tomato pie

We made these mini ones and an 8 x8 square pie as well. Using Diet, Dessert and Dog‘s recipe for a summery zucchini pie, here is the recipe with our changes. This recipe is too good.

Tomato Pie with Potato Crust adapted from Diet, Dessert and Dog and  Seitan is My Motor
Crust:
2 pounds (900 g) russet potatoes, cut into large chunks
2 Tbsp (30 ml) finely ground flax meal
2 Tbsp (30 ml) chickpea flour
1/2 tsp (2.5 ml) fine sea salt
1/4 cup (60 ml) vegetable broth or stock

Filling:
1/2 cup (60 g) pumpkin raw sunflower seeds, lightly toasted
2 cloves garlic
3 green onions, cut in chunks
1/3 cup (15 g) lightly packed chopped fresh basil (we used 3 TBL dried)
1 package (12 oz or 375 g) extra firm silken tofu (such as MoriNu)
6 Tbsp (90 ml) vegetable broth or stock
1 Tbsp (15 ml) apple cider vinegar
1/2 tsp (2.5 ml) fine sea salt
1 tsp (5 ml) granulated onion or onion powder
1/4-1/2 tsp (1-2.5 ml) smoked paprika, to your taste
2 tsp (10 ml) light miso
2 tsp (10 ml) dijon mustard
1/8 tsp (.5 ml) nutmeg
1 Tbsp (15 ml) chickpea or soy flour
pepper, to taste
2 medium zucchini, washed, trimmed and sliced
(2 pounds campari tomatoes)
olive oil, if desired

Preheat oven to 375F (190C). Line a 10 inch (25.5 cm) tart pan (8 x 8 square will work) with parchment and spray sides, or spray with nonstick spray.

Prepare the crust: place potato chunks in boiling water and boil just until crisp-tender, about 5 minutes. Drain and rinse with cold water. Allow to cool completely, then grate the potatoes and place in a large bowl.

To the bowl, add the flax, chickpea flour,salt and broth and mix well with your hands. Using the back of a rubber spatula or a 1/3 cup (80 ml) measuring cup, press the potato mixture evenly into the bottom and up sides of prepared pan. Bake in preheated oven for 15-20 minutes, until the top is dry. Remove from oven and reduce heat to 350F (180C).

Meanwhile, make the filling: In the bowl of a food processor, blend the seeds, garlic, green onion and basil until you have a paste. Add remaining filling ingredients except for tomatoes and process again until smooth.

**Slice tomatoes the short way (so that you have pretty rings) and arrange on top of the crust. Reserve a few to decorate the top. Pour the filling over the tomatoes, smooth with a spatula, and then arrange the decorative topping (if desired).

Bake in preheated 350F (180C) oven 50-60 minutes, rotating the pie about halfway through, until the crust is browned and the tomatoes begin to brown. Allow to rest 5-10 minutes before serving. Makes 8 servings. May be frozen. (Great hot or cold!)

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Yellow curry with tofu and vegetables

We cheated slightly and used a packet of Taste of Thai curry seasoning as the basis for the dish. But first, blend together 1 shallot, 1 habanero, galangal, garlic, peanuts, and a little coconut milk. Fry the paste in a dutch oven until the mixture loses the raw smell. Add the Taste of Thai packet and stir well. Pour in 1 can coconut milk and the vegetables and pre-cooked tofu. Add a little water or broth if needed. Bring to a boil, then reduce to simmer for 10 minutes or until vegetables are tender. Serve with rice.

Green curry with sprouted bean rice

For the rice: cook 1 cup rice with 1/2 cup fresh sprouted peas and lentils. We buy a mixture at the grocery store and usually eat them on salads, but it turns out they are great cooked, too.

For the curry: Toast in a dry pan 1 tsp cumin seeds and 3 TBL unsweetened coconut. Add the spices to a blender, and combine with 1 onion, 4 garlics, 1/2 cup cilantro, 2 TBL galangal (we bought this in a jar), 1 tsp 5-spice powder, 1 tsp cayenne, 2 TBL lemon juice, 1/4 cup vinegar, 12 Thai chilies, 1 tsp sugar, 1 tsp, and 1 tsp ketchup.  Set aside. Fry tofu with a little oil until browned. Add approximately 2/3 bag of frozen broccoli, 1/2 bag frozen peas, 3 chopped carrots, and 2 chopped celery stalks to to the tofu. Add the curry mixture and stir well. Add 1 can light coconut milk and cook on medium-low, covered, for 20 minutes. Stir occasionally. Do not boil, or over cook the sauce.

Serve with rice and steamed chard!

Vegan lentil and tofu curry

This dish is loosely inspired by rendang, but never having eaten rendang, nor having all the ingredients, I can’t say it is authentic. If you like a sour and spicy dish though, this is for you.

1 onion, chopped

6 Thai chilis

4 garlic cloves

2-3 TBL fresh ginger, chopped

2 TBL lemon juice

1 tsp turmeric

1 tsp salt

1 tsp sugar

1/4 cup water

1 tsp tamarind paste

1 tsp 5-spice powder

1 tsp garam masala

1 tsp parsley (We didn’t have any cilantro)

3 TBL unsweetened dried coconut

1 can light coconut milk

1/2 block tofu, cubed, seasoned with salt, pepper, and cayenne

1 cup red lentils

Extra water as needed

Blend until smooth  spices, lemon juice, tamarind, onion, garlic, chilis, sugar, and 1/4 cup water. Set aside. In a dutch oven, heat 1 tsp olive oil and fry tofu until browned and firm. Reduce heat and add dried coconut and cook until lightly toasted. Carefully pour in the blended spices and stir with the tofu. Add lentils and coconut milk. Add additional water to cover. Cook covered on medium heat for 1 hour. Stir often to prevent the lentils from sticking. Continue to add additional water if needed.

Serve over rice with garlic steamed spinach.

Farmer’s market kale salad with marinated tofu and beans

The kale was as amazing as the woman at the farmer’s market promised. Or as Stef said, “it smells like freshly mowed grass!”

Salad: kale, tomatoes, green onions, radishes, carrots, topped with Daiya vegan cheddar.

Tofu mixture: marinate 1/2 block tofu with balsamic vinegar, minced garlic, chili powder, onion powder, cumin, salt, and pepper. Saute tofu with marinade until most of the liquid is absorbed and the tofu starts to darken. Add 1 can each (drained) chickpeas and black beans. Add 1 fresh jalapeno (diced) and chopped cilantro, and simmer covered for 20 minutes.

Tofu scramble, for lunch!

Ok, we made this last night, but for the purpose of lunch! This recipe makes three generous portions, and you can tuck them into individual containers ready to go to work.

Tofu scramble

1/2 block firm tofu, crumbled

1/2 tube vegan sausage, crumbled

1 red bell pepper, chopped

2-3 garlic cloves, minced

1 onion, diced

1 jalapeno, diced

1/2 tomato, chopped

1 cup frozen spinach, thawed

1/4 tsp black salt

1/4 tsp white pepper

1/2 tsp turmeric

1/4 tsp paprika

1/4 tsp oregano

1/4 tsp garlic powder

2  TBL nutritional yeast

Hot sauce to taste

1 tsp olive oil

Heat olive oil in a dutch oven and saute onions on medium heat, about 3 minutes. Add garlic and crumbled faux sausage. Cook until the sausage is browned on all sides, 6-7 minutes, and the moisture is mostly evaporated. Meanwhile, crumble tofu and mix in spices.

Add bell peppers and cook another 3 minutes minutes. Add in the tofu, tomatoes, spinach, and jalapenos. Cook 2-3 minutes, stirring until all ingredients are combined. Season with additional salt and hot sauce.

Makes 3 large, or 4 medium servings.