Basically, this is basically the Martha Stewart Tofu and Broccoli Stir Fry, but without the cashews, lots of cayenne, some extra rice vinegar, and a dash of sesame oil. We used our CSA broccoli and served it over brown rice.
This recipe is adapted (or at least inspired by) Herbavoracious’s Potatoes, Chantrelles, Shallots in Red Wine Sauce. We only had one bottle of wine in the house and it was expensive, and moreover neither of us wanted to go out and buy more wine, or shallots, or chantrelles (if you can even get them this time of year). We did, however, have potatoes, onions, garlic, red wine vinegar, cremini mushrooms, and half a bag of dried porcinis. Anyway, this was amazing and it went perfectly with the richness from the cauliflower gratin.
2 TBL Earth Balance
4 yukon potatoes, chopped
8 oz. cremini mushrooms, chopped into quarters or eighths
1 small onion, diced
4 garlic cloves, minced
½ tsp dried rosemary
½ tsp dried sage
1 tsp parsley
3 oz. dried porcini mushrooms hydrated with 1 cup water (do not discard the water)
salt and pepper to taste
4 TBL red wine vinegar
In a dutch oven, melt the butter, then add potatoes, creminis, onion, garlic, and spices. Cook on medium 8-10 minutes until the potatoes begin to change color. Add porcinis and soaking liquid, cover the pot and reduce heat to simmer. Cook about 15 minutes until potatoes are very tender and liquid is mostly absorbed. Add red wine vinegar, salt and pepper. Cook 1-2 more minutes until the sauce has thickened. Garnish with extra parsley.
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!
We made this recipe for Albanian white bean soup, with just a smidge of oil and topped with a little fresh basil. The salad is a topped with vinegar-marinated tofu and nutritional yeast.
1 TBL mustard seeds
1 onion, diced
4 garlic cloves, minced
1 tsp ginger powder
2 TBL curry
1 TBL turmeric
1/2 tsp cumin
1/2 tsp garam masala
4 cups faux chicken broth
1/4 cup white vinegar
2 medium potatoes, chopped
1 cup yellow split peas
4-5 Thai chilies chopped
1 small cabbage chopped (4 cups approximately)
cayenne pepper to taste
Heat a small amount of oil in a dutch oven and add mustard seeds, cover until seeds begin to pop. Add onions and saute until translucent, 2-3 minutes, on medium heat. Add garlic and spices, cook for 2 minutes. Add potatoes and chilies, and stir. Add yellow split peas and faux chicken broth, bring to a boil, then cover and cook on medium. When the split peas begin to soften (about 30 minutes), add cabbage and vinegar, cover. Reduce heat to medium-low, and cook an additional 30 minutes or until the cabbage is desired texture.
If you are are like me (J) and have never eaten “real” barbecue, perhaps you’ve been waiting your whole life to try this quintessential Southern dish. Or if you are like S, you’ve been waiting to eat this in a healthy, meat-free way. There is a restaurant here that serves a vegetarian barbecue sandwich and it’s damn tasty, but we wanted to try it at home because we love a challenge. And, cooking at home is just so much better…
2 TBL tahini
3-4 TBL water
¼ cup + 1 TBL white vinegar
1 tsp black pepper
1 tsp garlic powder
1 TBL turbinado sugar
1/8 tsp cumin
2 cups shredded cabbage
1 stalk celery, chopped finely
1 carrot, grated
4 radishes, chopped into thin matchsticks
(You should have 4 cups of vegetables in all.)
For the dressing: whisk together tahini and water until you have a smooth paste. It should not be too thick, or too runny. Whisk in other ingredients and set aside.
Combine shredded and chopped vegetables in a mixing bowl. Add dressing and mix well. Refrigerate for several hours before serving for best results. However, this is still very good if eaten right away.
Makes 4 cups
Vegan North Carolina Barbecue
1 cup apple cider vinegar
½ TBL salt
¾ tsp cayenne
1 tsp red pepper flakes
2 TBL brown sugar
½-¾ tsp hot sauce
1 package frozen vegan “chicken”
1 faux chicken bouillon cube
2 cups water
1 can hearts of palm, drained and shredded or chopped finely
½ tsp liquid smoke
In a dutch oven, bring a boil the two cups of water and bouillon cube. Add frozen vegan chicken and hearts of palm. Cook on medium about 10 minutes or until the “chicken” is tender. Remove “chicken” from pot and allow to cool. Drain hearts of palm in a colander and set aside. Slice the “chicken” very thinly, or shred with a food processor.
In the dutch oven, combine all remaining ingredients *except* liquid smoke. Return the “chicken” and hearts of palm to the pot and mix well. Cover and marinate 6-12 hours.
To cook: preheat oven to 350. Add liquid smoke and cook covered for 1 hour. Serve with coleslaw.
Makes 6 servings
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.
This isn’t a traditional dish, but it’s delicious and the sauce is very reminiscent of the kung pao I’ve had in restaurants. Thanks to the Spiteful Chef for the basic recipe!
½ block of tofu (frozen and then thawed, or pressed)
1 small onion
1 cup broccoli
½ red bell pepper
1 cup frozen peas
1 T ginger, minced
1 T garlic, minced
10 dried chilies
1/2 c. cashews
1 handful of rice noodles
2 T light tamari
3 T dark soy sauce
3 T black vinegar
1.5 T cornstarch
5 T water
1 T turbinado sugar
1 T sesame oil
Dice all of your vegetables and tofu to roughly the same size (1/2 inch). Combine all sauce ingredients, stir, and set aside. Season tofu with salt and pepper. Heat 1 T oil in a large pan, and add ginger and garlic and sauté about 2 minutes. Add the tofu and saute until it begins to brown.
Boil water and cook rice noodles according to the package. If they finish cooking before you are ready to add them to the other ingredients, drain some of the boiling water and add cold water to stop the noodles from becoming mushy. Do not drain completely or they will stick together.
Add carrots, onions and chilies and sauté for 2-3 minutes. Add the other vegetables for another minute or two. Add the sauce and stir. (Have water nearby in case the sauce thickens too quickly–you don’t want it to dry up and burn—though I didn’t need any extra water.) Drain the noodles, leaving a tiny bit of water and then add the noodles to the large pan with the vegetables, etc.
Serve with chopped scallions and cashews.
Serves 4-5 large servings
We tend to overcook sometimes, so we make good use of the freezer. For this exciting edition of Beans, Figs and Katz, we married two of our favorite, but large dishes together to create a delicious casserole.
Preheat oven to 375. Defrost frozen items.
In a large 2 quart casserole dish, we combined:
Bake for 40 minutes, or until heated through.
Preheat oven to 350.
Combine beans, lemon juice, spinach, garlic and herbs in a food processor and blend until smooth.
Place mushrooms on a baking sheet with a little bit of olive oil on the bottom. Spoon the filling on top of the mushrooms evenly. Drizzle with olive oil and red wine vinegar.
Bake approximately 20 minutes, or until hummus is golden on top.
Serve with a delicious salad and homemade slausage.