Salad with swiss chard, tomatoes, homemade baked tofu, pickled peppers, cucumbers, and vegan tzatki.
Tofu with cashew red pepper sauce
1/3 c. raw cashews
1 red bell pepper, cut into small pieces
1 tsp garam masala
1 tsp fresh ginger, sliced thinly
4 Thai green chiles
12 oz. firm tofu, cut into 1 inch pieces and pan fried lightly on all sides
1 c. rice milk
1 c. water
Bring water to boil in a sauce pan. Add the cashews, bell pepper, ginger, and chiles. Bring it to a boil and then lower the heat to medium-low. Cover and cook till the bell peppers are tender. Cool and puree them in a blender/food processor, or transfer to a tall container and puree with an immersion blender. Return mixture to the pot. Add the salt, garam masala, and rice milk. Bring to a low boil, then add the pan fried tofu. Simmer on low heat about 20 minutes. (The original recipe suggests garnishing with cilantro, which would have been great, if we’d had some on hand!)
Aloo palak (potatoes and spinach)
4 Yukon potatoes, cut into 1 inch pieces and boiled until cooked (8-10 minutes)
1 16 oz. bag frozen spinach leaves
2 TBL tomato paste
1 tsp fresh ginger sliced
1 TBL garlic minced
1 tsp cumin seeds
1 tsp turmeric
1 tsp curry powder
1 tsp cayenne
1-2 cups water
In a dutch oven, heat 1 tsp Earth Balance and add cumin seeds. When seeds begin to pop, add garlic, ginger, and onions. Cook 4-5 minutes until onions are soft. Add tomato paste and other spices. Add spinach and as much water as needed. Bring to a boil, then add potatoes and reduce to a simmer. Cover and cook 30 minutes.
Before we get to the pita, this lovely meal also involved vegetables dipped in homemade scallion hummus and fancy, marinated olives from Wholefoods. A few of those tomatoes are from the ones we grew this summer on porch! The final harvest yielded about 50 tomatoes, which are slowly ripening in a paper bag.
Spicy baked tofu and mushrooms
1/2 block firm tofu, frozen then thawed, cut into bite sized pieces
1/2 c. lemon juice
1 TBL olive oil
2 serrano peppers, sliced
1/2 c. mushrooms, chopped
1/2 tsp oregano
1/2 tsp parsley
1/2 tsp turmeric
1/2 tsp red chili flakes
1/4 tsp paprika
salt and pepper
In a dutch oven, mix together the lemon juice, oil, and spices. Mix in tofu, peppers, and mushrooms. Let marinate for about 30 minutes. Preheat oven to 400. Bake 30-45 minutes, until tofu is browned to your liking.
1 garlic clove
8 oz. vegan plain yogurt
1 TBL lemon juice
1 tsp dill
1 tsp parsley
1/2 TBL salt
1/2 tsp pepper
Slice the cucumber in half and scoop out the seeds with a spoon, and discard. Slice cucumbers, then set in a colander in the sink. Toss with salt and allow to drain about 30 minutes. Blend garlic, lemon juice, spices, and half of the cucumbers with an immersion blender. Drain off a little of the liquid, then stir in the yogurt and remaining cucumber pieces. Refrigerate (ideally for a few hours, but 30 minutes will do).
We were planning to eat palak tofu paneer and finally use up a bag of frozen spinach. Then we opened the freezer and realized we had already eaten the spinach. Luckily, we had a bag of frozen peas, which are much more exciting anyway. Frozen spinach just does nothing for us lately, particularly in contrast to beet greens, kale, chard, or collards.
1/2 block firm tofu, sliced, pressed for 10 minutes and dried
1 tsp olive oil
1 tsp Earth Balance
1 onion diced
2 TBL tomato paste
1 tsp garlic powder
1/2 tsp ginger
3 TBL cilantro (we had some in the freezer)
1 tsp cayenne
1 tsp paprika
1 tsp garam masala
1 tsp turmeric
1 tsp cumin
1.5 – 2 cups rice milk
3/4-1 package of frozen peas (we had most of a package)
salt to taste
After you have pressed the tofu, pat it dry, and cut into bite sized pieces. Heat olive oil in a dutch oven, when sizzling, fry tofu with a little salt until golden on all sides, about 5 minutes. Remove from pan and set aside. Add Earth Balance to the pan and saute onions until soft, about 7-8 minutes. Add spices and tomato paste, cook 2-3 minutes. Add rice milk and bring to a boil. Add tofu and peas, return to a boil and then reduce to simmer. Cook 30 minutes, stirring occasionally.
This crunchy salad contains sliced radishes, carrots, green onions, as well as grape tomatoes and avocado. The dressing is our special mixture of Siracha, Tofutti, spices, lemon juice, and vinegar.
I can’t remember how or why we decided we need to make some borscht, but here you are. Loosely inspired by this Chilled Russian Borscht, we subbed tofu (frozen, then thawed) for the eggs, added some canned tomatoes, and heated it up. It makes a lot, and the flavor changes each time you heat it up again.
Our beets came with a lot of extremely delicious leaves, so we also made a salad. Beet greens tossed with tomatoes and mushrooms. The dressing really brings it all together, spicy and smooth. Approximately: 2 TBL Tofutti sour cream, 1 TBL Siracha, 2 TBL lemon juice, 2 TBL cider vinegar, 1 TBL light tamari, 1/2 tsp onion powder, 1/2 tsp dried dill, 1/4 tsp garlic powder. Whisk together, add water if needed until it’s the consistency you prefer. Pour over salad in a pretty bowl.
Hey, look at us, we actually made something twice! This time, we served the kung pao tofu and vegetables over rice. We didn’t have any fresh ginger, so I subbed about 1 teaspoon of powdered ginger, no mushrooms in the house, but i added edamame. I also made sure to cut up the chilies this time, before adding them to the sauce, so it was nice and spicy. This dish was amazing. Enjoy (again)!
For the complete recipe, click here.
I set out to use the last zucchini of the week, unfortunately nothing zucchini related sounded appealing. Briefly, I toyed with the idea of putting the zucchini in the chili, which you could, but decided it wasn’t the right texture for my mood (whatever that is.) I also baked some tiny potatoes, and grated some vegan mozz for a topping. Avocado would make a great topping for this chili too, and add a little color. The zucchini will get what’s coming to it, sometime this weekend.
Adapted from About.com.
1/2 package of firm tofu, frozen, thawed, drained and diced
1 onion, diced
1 red bell pepper, diced
7 garlic cloves, minced
1 cup mushrooms, sliced
2 jalapenos, diced
1 TBL chili powder
1 TBL cayenne
1 TBL oregano
salt and pepper to taste
1/2 tsp cumin
1 15 oz can tomato sauce
1 28 oz can diced tomatoes, with liquid
1 14 oz can kidney beans, drained
1 14 oz can pinto beans, drained
7 oz black beans (that’s all we had left, you could use more)
In a large pot, sautee the tofu in 1 TBL olive oil over medium high heat for about 3 minutes. Add the onions, green pepper, garlic, mushrooms, chili powder, salt and pepper, cayenne and cumin. Cook until veggies are just barely tender, about 5 minutes. Deglaze the pot with a little water, if needed.
Add the tomato sauce, diced tomatoes, and beans. Bring to a slow simmer. Cover and cook for 30-45 minutes. (Best if made the night before!)