Veganmofo- Tip Top Tofu Loaf

As you might have already known we have been crazy busy with trips to Northampton and Cooperstown/Albany. Along with this we have had house guest so needless to say our house is need of some cleaning. Since I had to get up early with Neil this morning I decided since I had the time I would get dinner ready. Rather than having to rush home after the gym and try and prepare dinner and clean all I have to do is heat the oven and pop my tofu loaf in and cook up some broccoli!


La Dolce Vegan’s Tip-Top Tofu Loaf

  • 2 T Olive Oil
  • 1 c medium-firm tofu, drained
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 2 T ketchup
  • 2 T tamari
  • 1 T dijon mustard
  • 1t montreal chicken spice (my own addition)
  • 1/2 c rolled oats
  • 1 T tahini
  • (in La Dolce Vegan the recipe calls for 1/4 t black pepper and 1/4 c parsley, minced however I had no fresh parsley so i omited these and went with montreal chicken spice which already has pepper in it)

Preheat oven to 350F. Oil a 9-inch loaf pan with olive oil and set aside. In a food processor, blend together tofu, onions, garlic, ketchup, tamari, mustard, montreal chicken spice, oat flakes and tahini until well mixed. Pour into baking dish, pressing down evenly into baking pan. Bake for 55-60 min. Let cool 10 min before removing from pan.

4 Servings; per serving: calories 220.5; sodium 697.5mg; fat 10.25g; carbs 14.5g; protein 17g

Veganmofo- Sesame Ginger Stir Fry

Last night for dinner we decided to try a recipe from our new book La Dolce Vegan!

This is our adaptation of the recipe:
(Eileen’s) Neil and Lindsay’s Sesame Ginger Stir-Fry

  • 1 cup of whole wheat couscous
  • 1 small onion, chopped
  • 1 package of may way natural veg chik’n
  • 1-8oz pkg of shiitake mushrooms
  • 1 T sesame oil
  • 3 T tahini
  • 1 T water
  • 2 cloves minced garlic
  • 1 inch fresh ginger, grated
  • 1 pkg of stir fry mix (broccoli, carrots and snowpeas) from the produce section
  • 2 T soy sauce

In a medium pot cook the couscous according to directions.

While the couscous is cooking, in a wok on med-high heat, saute the onions, chik’n and mushrooms with the sesame oil. Cook until the onions are translucent.

In a small bowl, stir together the tahini and water until smooth. Set aside.

Add the garlic, ginger, and veggie to the pan and saute for 2-3 min. Add the tahini and soy sauce. Cover, reduce heat, and simmer for 4-6 min. Serve over couscous.
Makes 4 servings.

4 servings- per serving: calories 326; fat 17g; sodium 792mg; carbs 27g; dietary fiber 13g; sugar 3g; protein 15g

Veganmofo- Apple Almond- Crumb Cake Muffins

We had some left over apples that were beyond what I like eating; pretty much as soon as they get soft I am over them. So I decided to make some muffins.

For Muffins:

  • 1 c flour
  • 1/2 c almond meal
  • 1 t baking powder
  • 1 t baking soda
  • 1/4 c + 2T sugar
  • 1 t ground cinnamon
  • 1/2 t ground allspice
  • 1/4 t salt
  • 3/4 plain soy milk
  • 1/3 c canola oil
  • 1 t vanilla extract
  • 1/2 c grated apple
  • 1/2 c diced apple

For Topping:

  • 1/4 c flour
  • 1/4 c brown sugar
  • 1/2 t ground cinnamon
  • 1/4 t ground allspice
  • pinch of salt
  • 3 T canola oil
  • 1/4 c maple granola

Prepare the topping by mixing all the dry topping ingredients except the granola together in a small bowl. Drizzle the oil in 1 T at a time while mixing with your fingertips until crumbs form. It may be slightly went. Then add the granola in and mix to crumble. Set aside

Preheat oven to 375F, line the muffin tin.

In a large mixing bowl mix together th flour, sugar, baking powder, baking soda, spices, salt and almond meal. Create a well in the center and add the soy milk, oil and vanilla. Mix, then fold in the grated and chopped apple.

Fill each muffin cup 2/3 full. Sprinkle the crumb topping over each muffin. Bake for 22 min.

Made 11 muffins- per muffin: calories 226; fat 10g; sodium 189mg; carbs 30g; dietary fiber 1g; sugars 26g; protein 4g

VeganMofo- Italian Tomato Sauce

Yesterday Neil and I had my parents and grandma down for lunch. I made some yummy tomato sauce to go along with the salad and apple crisp my mom brought.
The sauce was adapted from the Moosewood Cookbook by Mollie Katzen (copyright 1977)

Saute in a large pot:
3T olive oil
1 cup chopped onion
1T minced garlic
3t italian spice
2 bay leaves
2 t salt
1/2 lb coarsely chopped mushrooms
1/2 c nutritional yeast

when onions are clear and very soft, add:
1-28oz can of roasted tomatoes
1- 13oz can of diced italian tomoatoes
2T red wine
2t sugar

Turn the heat way down. Cover and simmer for at least 45 minutes, stirring occasionally.

Veganmofo: Cupcakes and Squash

This morning I was very ambituous and I decided to makes cupcakes and roasted squash soup for a dear friend of mine who just found out her father has cancer. She is home right now to be with him and her mom and I decided to make some “lets be positive cupcakes” and some yummy comforting roasted squash soup. I am going to deliver them to her tonight after work, I hope they enjoy them!
Roasted Squash Soup:
adapted from Andrea’s Recipes

Ingredients
1whole butternut squash (about 1 1/2 pounds)
1 whole acorn squash (about 1 1/2 pounds)
fresh ground black pepper
kosher salt
4 tablespoons (1/2 stick) margarine
1 onion, diced
2 large garlic cloves, chopped
6 cups of vegetable broth
1 1/4 teaspoons minced fresh thyme
1 1/4 teaspoons minced fresh sage
1/4 cup plain soy milk
1 T maple syrup

Preparation
1. Preheat oven to 400° F.
2. Cut the butternut and acorn squash in half and scoop out the seeds. Drizzle with olive oil and lightly sprinkle with kosher salt and pepper. Place face down on the prepared baking sheets and bake for 45 to 50 minutes. Remove from oven and allow to cool so that you can handle it without getting burned. (If you have a convection oven, do not preheat. Put the prepared squash on the baking sheets and put into the cold oven. Bake at 400° F for 20 to 25 minutes.)
3. Scoop all of the squash out into a large bowl and mash with a potato masher.
4. Melt the margarine in the pot over medium heat. Add onions and garlic and sauté until tender, about 10 minutes. Add the broth, mashed squash, and herbs and bring to boil. Reduce heat, cover and simmer until the squash is very tender, about 20 minutes.
5. Pour about 1/3 of the soup into the blender and puree. Pour puree out into the large bowl and repeat two more times. Pour the pureed soup back into the pot. Stir in the soy milk and maple syrup and bring to a simmer. Season with salt and pepper.
For the Cupcakes:

I added thawed frozen raspberries and saved the juice for the frosting.

Frosting Recipe:

INGREDIENTS
1/2 cup nonhydrogenated shortening
1/4 cup nonhydrogenated margarine, we use Earth Balance

1/4 juice of raspberries

3 1/2 cups powdered sugar, sifted if clumpy
1 1/2 teaspoons vanilla extract
1/4 cup plain soy milk or soy creamer
INSTRUCTIONS
Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes.
Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy.

Veganmofo: Comfort Food

Tonight we are having a big bowl of comfort food- mashed potatoes. Neil received a big bag of potatoes from a guy at work and now we have to use them. The plan is to make some yummy Montreal Chicken Spice Mashed (rather whipped) Potatoes. They will then be topped with vegan gravy, french fried onions and to add a little green we will have some salt and pepper roasted brussel sprouts on the side. I know not the most well balanced meal but we have been craving something warm, creamy and comforting in these last few cold and rainy days in VT.

Vegan Gravy (adapted from Vegetarian Gravy on http://www.vegcooking.com/)
3 Tbsp. Earth Balance
3 Tbsp. corn starch
2 1/2 cups vegetable stock (I like to use Veggie Better than Boullion)
3 Tbsp. dark soy sauce salt and pepper to taste
• Heat the oil in a saucepan and add the cornstarch. Stir over moderate heat for a few minutes until the flour turns brown.
• Pour in the water or stock and stir slightly until thickened. Simmer for 10 minutes, then add the soy sauce and a little seasoning to taste, if desired

For the Potatoes:
4 potatoes, diced
3/4 cup soy milk
2 Tbsp. margarine
1 T Montreal Chicken Spice (trust me makes all the difference)

Cook the potatoes and then add the remaining ingredients and whip with electric beaters.

For the Brussels sprouts:
1 bag frozen sprouts (fresh if you can)
1t salt
1/2t pepper
4 Tbsp. extra virgin olive oil
• Defrost sprouts slightly and then cut them in half, arrange in a baking dish, and set aside.
• Mix the salt, pepper, and olive oil and pour the mixture over the Brussels sprouts. Bake in a preheated oven for about 25 to 30 minutes at 375 degrees F. Turn after about 15 minutes to ensure even cooking.
Makes 4 servings

Veganmofo: Dinner Tonight

Sesame Soy Curls with Asparagus and Roasted Garlic Couscous

Serves Four

1 package Dry Soy curls

2 Tbs Oil

2 Cloves Garlic, minced

2t chili flakes (I like mine spicy)

1 box frozen asparagus

2 Tbs Sugar

5 Tbs Soy Sauce/Tamari

2 Tbs Rice Vinegar

2 tsp Toasted Sesame Oil

Sesame Seeds for garnish.

Place soy curls in a bowl and cover with boiling/near boiling water. Let sit for 10 minutes or so to re-hydrate. Once hydrated, squeeze out any remaining liquid.
Heat a wok over high heat and add oil. Add soy curls and stir-fry until browned. Remove curls from the wok and add garlic, chili and veggies (using more oil if needed). When asparagus is bright green and tender-crisp, add soy curls back into the wok. Add soy sauce, sugar and vinegar and toss well. Drizzle sesame oil over the top. Taste a soy curl and adjust seasoning if needed.

Serve over Roasted Garlic Couscous

I am using Near East Roasted Garlic & Olive Oil Couscous