What You Need:
- 1 large shallot or small onion, cut into thin slivers
- 1 medium carrot, coarsely grated
- 2 cups frozen spinach, thawed and squeezed dry
- 3" X 3" piece of cauliflower, chopped finely
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 16oz block tofu
- 1/2 cup plain soymilk
- 1/2 teaspoon wet mustard
- 3 tablespoons nutritional yeast
- 2 1/2 tablespoons vegan soy parmesan
- Cayenne, to taste
- 1/3 cup packed fresh basil
- 1 9" pre-baked pie crust
What You Do:
- Saute the shallots, garlic, carrots, cauliflower and salt in the oil until the vegetables soften. Add the spinach and cook a few more minutes. Remove from heat.
- With a hand blender or regular blender, puree the tofu, soymilk, mustard, nutritional yeast, soy parmesan, cayenne and basil.
- Stir in the softened veggies and season to taste with salt and pepper.
- Pour the tofu mixture into the prebaked crust and bake at 400F for about 30 minutes or until somewhat set in the middle.
- Let rest 20 minutes and slice.
My take on the Mojo in The Millenium Cookbook.
What You Need:
- 1/2 bunch cilantro leaves, minced
- 1 teaspoon salt
- 4 cloves garlic, pressed or minced
- 2 tablespoons olive oil, plus some extra for sauteing
- 1 tablespoon ground cumin
- 1/2 cup orange juice
- 1 medium lemon, juiced
- 2 teaspoons unbleached sugar
- 1-2 teaspoons chipotle en adobo sauce
- 1 pound extra-firm tofu
- 1 teaspoon cumin seeds
- 1/2 red onion, chopped fine
- 1 medium sweet potato, cooked 'til almost soft, peeled and chopped coarsely
What You Do:
- Put the following in a blender and blitz until smooth: half the cilantro, salt, garlic, 2 tablespoons olive oil, cumin, orange juice, lemon juice, sugar and chipotle..
- Cut the block of tofu in half and then cut it into 1/3 inch thick triangles. Lay them in a shallow dish and cover with the marinade. Allow to marinate all day, or 30 minutes...depending on how much time you have. Drain the tofu and reserve the sauce.
- Heat some olive oil in a large skillet over medium high heat. Add the tofu and allow to brown on the bottom. Flip and brown the other side. Remove the tofus to the shallow pan and pour the marinade over them again.
- Saute the onion in any reserved oil, or add some more if you need to. Add the cumin seeds.
- When the onions are soft and beginning to brown reduce the heat to low. Carefully add the tofus, sauce and chopped sweet potato, cover and allow to simmer gently for 20-30 minutes.
- Salt to taste and top with the remaining cilantro. Serve atop brown rice or another steamed grain. Serves about four.
What You Need:
- 1 8 oz package tempeh, steamed for twenty minutes, cooled, and chopped into 1/4 inch dice. (Of course, you can use any kind of tempeh for this salad, but I think ones with hijiki add a lot of color without adding any kind of icky sea taste.)
- 2 stalks celery, finely chopped
- 2 carrots, coarsely grated
- 3 tablespoons finely chopped onion, or 3 green onions, chopped
- 1/4 cup parsley, chopped
- 1 teaspoon salt, plus more to taste
- cayenne pepper, to taste
- 1 teaspoon poultry seasoning
- 1/3-1/2 cup Vegenaise
What You Do:
- Toss everything together and mix well.
- Add more salt to taste, and chill.
If you can wait, this salad tastes much better cold. Try it on a sandwich with Zatarain's Chow Chow (prepared mustard mixed with chopped cauliflower and pickles)!
Eww, stinky! Isn't sushi FISH?!
You are so silly, and that's why I love you! Great-Granny Papplejack taught me sushi don't gotta have nothin' to do with fish. It's a special Japanese word for rice seasoned with rice vinegar, sugar and salt (lay this fact on your girlfriends at the country club for extra popularity). Now gather 'round my apron, and let me learn y'all the different shapes, sizes, races and religions of sushi you can pump out of your very own Fisher Price Sushi-Kitchen รข
What's Great-Granny Papplejack's secret to sushi rice?
Making seasoned rice is so simple you can do it with a Manhattan in one hand and a straight flush in the other! You can use short-grained white, brown or even red rice for you Mensa members.
The fillings, ma'am?
The love is flowing now. The fillings are the only reason I get up in the morning. When you're playing god in the middle of a sushi roll, you can get crazy as a pimp in a limo, or stay in your bathrobe and simply make rolls with one simple, stinking ingredient.
Sushi feelings
Feelings, whoa whoa whoa, feeeeeeeeeeeelings.
What You Need:
- 16oz block (1 pound) tofu
- 1/4 cups soy sauce
- 1/4 cup water
- 1 clove of garlic, minced
- 1 teaspoon roasted sesame seed oil
- 1/4 cup unbleached white flour
- 1/4 cup yellow cornmeal
- 1/4 cup nutritional yeast
- spices to please your fancy (i like paprika, zatar mix, garlic powder, cumin...)
- 1-2 tablespoons sesame seeds (I like to use black sesame seeds)
What You Do:
- Slice the tofu into 1/4 inch slices all the way across, then cut those slices in half. You should end up with little rectangles about 2 inches by 1 1/2 inches or so.
- Mix together the soy sauce, water, garlic and sesame oil. Pour it into a pan and place the tofu in there to marinate. I like to marinate these overnight if I can, flipping them once or twice, but an hour would be OK too.
- Preheat the oven to 425F
- Mix together the rest of the ingredients in a deep little bowl.
- Pour some oil onto a non-stick cookie sheet. You want just more than to coat...not a pool or anything.
- Dredge the marinated tofu cuties, through the breading mixture and place on the cookie sheet. Repeat with all the tofus.
- Place the cookie sheet in the hot oven and turn the tofus over after they start to turn golden.
- I like mine really brown and chewy, so you might need to add more oil as they bake and make sure to keep turning them over.
What You Need:
- vegetable oil
- 1 small onion, minced finely
- 3 strips Fakin' Bakin, minced (Lifestream brand smoked tempeh strips)
- 12 tablespoons vegetable broth
- 2 tablespoons nutritional yeast
- 1/2 teaspoon liquid smoke
- 1/2 teaspoon salt
- 1 16oz bag chopped collard greens, frozen
What You Do:
- Saute the onion and salt in several tablespoons of vegetable oil until the onions are very soft and beginning to caramelize.
- Add the Fakin' Bakin and keep stirring until the tempeh crisps.
- Add in the entire bag of frozen collards and the broth. Stir to help the greens defrost.
- After the greens have softened up a bit, stir in the nutritional yeast and liquid smoke.
- Reduce heat and cover until the collards become tender. If there is too much broth in the bottom of the pan, cook for a few minutes with the lid off to let the liquid reduce.
- Season with salt and pepper.
What You Need:
For the Chickn'
- 1 pound extra-firm tofu, marinated in something mild for several days (a marinade made with broth, herbs, and nutritional yeast is great)
For the Batter
- 1/2 cup unbleached white flour
- 1/3 cup cornstarch
- 1/2 teaspon baking powder
- 1/4 teaspoon salt
- 1/2 teaspoon vegetable oil
- 1 cup plus 1 tablespoon water
For the Lemon Sauce
- 1 lemon, juiced
- 1/4 cup sugar
- 1 cup water
- 1 tablespoon cornstarch and 2 tablespoons water mixed together separately to make a slurry
- vegetable oil for deep-frying
What You Do:
- Cut the tofu into 1 inch strips and drain well.
- Prepare the batter by mixing together in a bowl the flour, cornstarch, baking powder, salt, oil and water. Whisk it really well so there are no lumps.
- Prepare the lemon sauce by mixing together in a small saucepan the lemon juice, sugar, water, and slurry mix.
- Heat about an inch of oil in a large saucepan till fryin' temperature hot.
- Dip the tofu into the batter and let it coat heavily. Carefully place it into the oil.
- Repeat with as many pieces of tofu will fit comfortably in your pan without crowding. The batter will spread out in the hot oil and stick to each other if you put them in too close. Break up any pieces that are stuck and carefully loosen the bottom of each strip. The trick is to turn the tofu over as soon as the batter has set so that the tops will get crunchy too. Once the batter has set on both sides, you can keep flipping them over to make sure they get golden brown
- Drain the brown tofu strips on lots of paper towels to drain off the excess oil.
- After all the tofus are browned, cook the sauce. Give the sauce a stir and place it over medium heat until it begins to boil. Once the sauce has turned clear, reduce the heat and let it simmer until its thick to your liking.
- Serve the chickin's with rice and lemon sauce to dip into. You can pour the lemon sauce on top, but it will soften the golden crust you've worked so hard to create.
What You Need:
- 1 16oz bag chopped frozen spinach
- 1 1/2 tablespoons Earth Balance or vegan margarine
- 1 tablespoon unbleached white flour
- 1/2 cup mushroom or vegetable stock
- 1 1/2 cups thinly sliced mushrooms
- 1/4 cup plain soymilk
- 1/8 teaspoon grated nutmeg
- 1/4 teaspoon salt
- freshly ground black pepper
What You Do:
- Empty the frozen spinach into a big saucepan with about 1/2 cup of water. Bring to high heat and steam until the spinach is defrosted. Drain in a collander and squeeze out as much liquid as possible. Set aside.
- Wipe out the same saucepan and melt the margarine. Add the flour and whisk it for a couple of minutes until it's all bubbly and smoooth.
- Slowly add in the stock, whisking all the while to make a smooth sauce.
- Add in the sliced mushrooms and let them steam until tender (keep whisking every once in a while so you don't get any lumps!)
- Whisk in the soymilk.
- Add the spinach and stir to coat with the sauce.
- Add the nutmeg and season to taste with pepper and more salt if desired.
Arugula is one of my favorite greens. It's all peppery and smoky and bitter rolled into one.
What You Need:
- 1/2 cup extra virgin olive oil
- 2 medium garlic cloves
- 1/2 teaspoon salt, plus more to taste
- 1/4 cup vegan parmesan
- 1 bunch of arugula, washed and picked through, stems removed
What You Do:
- Place everything but the arugula in a blender and whiz to a fine paste.
- Add the arugula and blend until smooth.
- Season with more salt, to taste.
Use anywhere you might like basil pesto: lasagne, pasta, sandwiches, etc.
