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Vegan Mofo #29 Yum-Mi Sandwiches

 

I was in the mood for a sandwich, however not just any kind of sandwich. I wanted something that I had not tried before. My mind and mouth wanted something light and delicious. This restaurant fit on both accounts. I could not decided what I wanted exactly, so I chose  two different items to try.

The first was a sandwich called “The Veganism”. It had fried tofu, bean curd, jicama, carrots, yam, and vermicelli. Loved it!

 

 

The other thing that caught my attention was a Yum-Mi Noodle Salad Bowl. In that category, I chose the Steamed Tofu and Vegetables. It was super light. If you are hungry, I would not get just one. Or better yet get one of those and another item as well. Like spring rolls. Still, it had a fresh, light, clean flavor. Simple, yet tasty.

 

 

If you ever find yourself in Orlando, Florida, make sure you stop by this simple, yet clearly defined place. They are located at:

1227 North Mills Avenue

Orlando, FL 32803

(407) 894-1808

www.yummisandwiches.com

 

 

 

Vegan Mofo #28 Tofu Vegetable Saute

 

There is nothing more comforting than roasted vegetables or vegetables sauteed then gently simmered in a skillet until the potatoes soften and release their starch to thicken the mixture.

I baked the tofu in this, yet you can always saute them in a skillet on the stovetop before adding potatoes, carrots, onion, haricot vert, herbs, spices, and vegetable broth.

 

 

You can eat this as is or you can have it with rice, noodles, couscous, whatever makes your heart beat happily faster.

 

Vegan Mofo #28 Tofu Vegetable Saute

Prep Time: 10 minutes

Cook Time: 35 minutes

Total Time: 45 minutes

Yield: Serves 4

Ingredients

  • 1 14 ounce package extra-firm water packed tofu, drained, cut, and baked
  • 2 medium red or yukon gold potatoes, diced
  • 2 carrots, chopped
  • 1/2 cup onions, chopped
  • 1 1/2 cups haricot vert (about a handful), cut in 2 inch pieces
  • 1 large garlic clove, minced
  • 2 cups vegetable broth
  • 1 teaspoon tamari
  • 1 teaspoon rosemary, ground (1 tablespoon fresh)
  • 1/2 teaspoon pepper
  • 1 teaspoon paprika

Instructions

  1. Preheat oven to 400
  2. Tofu
  3. Remove tofu from package.
  4. Rinse.
  5. Cut.
  6. Bake for 30 minutes or until lightly browned.
  7. Place all the vegetables including the garlic into the skillet.
  8. Saute for 10 minutes.
  9. Add vegetable broth, tamari, rosemary, paprika, and pepper.
  10. Cook on med for 30 minutes.
  11. Stir in tofu.
  12. Serve with rice or noodle.
http://www.beyondnfinity.com/vegan-mofo-28-tofu-vegetable-saute/

 

 

 

Vegan Mofo #20 Tofu and Dumplings

 

There is nothing like a nice bowl of something hot and delicious once the weather starts to get a little cooler. Finally, the weather in Florida has started to cool down at night, making it great for some tasty fall dishes. I love soups and stews of all kinds as long as I can make them vegan, I am there!

 

Vegan Mofo #20 Tofu and Dumplings

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 60 minutes

Yield: Serves 4

Ingredients

    Tofu
  • 1 14 ounce package extra-firm water packed tofu
  • Soup
  • 1 cup onion, chopped
  • 1 1/4 cups celery, chopped
  • 1 1/4 cups carrots, chopped
  • 2 teaspoons rosemary, ground
  • 2 teaspoons paprika
  • 1/2 teaspoon cayenne pepper
  • 4 cups vegetable broth
  • 2 cups water
  • Dumplings
  • 1 1/4 all-purpose flour
  • 1/2 teaspoon baking powder
  • 2 tablespoons vegan margarine, cold and cubed
  • 1/4 cup non-dairy milk
  • 2 whole green onions (scallions)

Instructions

  1. Preheat oven to 400
  2. Tofu
  3. Remove tofu from package.
  4. Rinse.
  5. Squeeze.
  6. Cut into cubes.
  7. Bake for 35-40 minutes.
  8. Soup
  9. Saute onions, celery, and carrots on medium for 15 minutes.
  10. Add rosemary, paprika, cayenne pepper to open the fragrance of the spices.
  11. Add vegetable broth and water.
  12. Stir.
  13. Simmer.
  14. Dumplings
  15. Add the all-purpose flour and baking powder to a bowl and mix.
  16. Add the cubed vegan margarine to the flour mixture.
  17. Combine the vegan margarine and flour until it resembles pea size crumbs.
  18. Pour in non-dairy milk.
  19. Mix together until all the ingredients are mixed together, yet do not over work the dough.
  20. Dust your work surface with a light coating of flour.
  21. Place dough on top gently roll the dough in the flour.
  22. Add more flour if dough is too sticky, yet keep the dusting light. Too much flour makes for tough doughy dumplings.
  23. Roll out dough to whatever thickness you like an cut them into whatever shape and size you like (i.e. ribbons, squares, rectangles, your choice).
  24. Stir dumplings into your pot of soup.
  25. Cook on medium for 20 minutes. As the soup cooks, it will thicken.
  26. Stir in sliced green onions.
  27. Serve.
http://www.beyondnfinity.com/vegan-mofo-20-tofu-and-dumplings/

Vegan Mofo #14 Australian Tofu “Meat” Pie

 

A friend of the family popped into my head recently. I met her in my pre-vegan days at the Epcot International Food and Wine Festival. She was conducting culinary demonstrations. The dishes she created were amazing, yet simple utilizing fresh ingredients and some that I had not heard of or known. I decided that I wanted to have one of her dishes. I remember the flavors, I just did not remember the recipe. I decided to create my own version from my palate’s memory. This amazing chef who captured my thoughts – Sally James!

 

I have this jar of almond butter that I really didn’t like the flavor, so I wanted to try to incorporate it into the recipe somehow.  So I added it to the crust. I do not consider myself a baker at all. yet I thought Why not?

 

 

Once I filled them and capped them off, I took a deep breath and put them in the oven quietly crossing my fingers in hopes that they come out okay. Let’s just say, there is not a pie to be found. I will make these again.

 

Australian Tofu “Meat” Pie

Prep Time: 15 minutes

Cook Time: 30 minutes

Total Time: 45 minutes

Yield: Serves 6

Ingredients

    Crust
  • 1 1/4 cup all-purpose flour
  • 1/2 cup almond butter
  • 1/2 cup non-dairy milk
  • Filling
  • 1 14 ounce package extra firm water packed tofu
  • 1/2 cup onion, chopped
  • 1/4 cup celery, chopped
  • 1/4 teaspoon ground cardamom
  • 1/2 teaspoon rosemary
  • 1 1/2 teaspoon paprika
  • 1 teaspoon porcini mushroom powder
  • 1 teaspoon tamari
  • 1 tablespoon ketchup plus addition to serve with pies
  • 1/2 cup vegetable broth or water
  • 1 8 ounce bag of frozen green peas

Instructions

    Crust
  1. Preheat oven to 375.
  2. Place flour, almond butter, and non-dairy milk into bowl and mix until a ball forms.
  3. Dough will be sticky at first yet once it sits, it will be smooth and easy to handle.
  4. Sprinkle a little flour on the counter.
  5. Place dough on the flour.
  6. Make sure both sides gets a little flour to make it easier to roll out the dough.
  7. Roll out dough to a 1/8" thick.
  8. Use a small bowl or a cup or a glass to measure what you need to make the pies in a muffin tin.
  9. Make sure there enough for lids on the pie.
  10. Filling
  11. Open tofu package.
  12. Drain.
  13. Rinse.
  14. Crumble tofu in a skillet (I love using a cast iron skillet).
  15. Add flavor seasonings (the vegetables) and dry spices.
  16. Cook for 20 minutes on med heat.
  17. Add tamari, ketchup, and vegetable broth.
  18. Cook until liquid is nearly gone.
  19. Remove from heat.
  20. Cool.
  21. Divide the cooled filling between 12 pie crust in the muffin tin.
  22. Place crust tops on and seal by pinching the bottom and top crust together.
  23. Bake at 375 for 30 minutes.
  24. Peas
  25. Steam green peas for 5 minutes.
  26. Place in bow.
  27. Mash peas.
  28. To Serve
  29. Start with pea mash.
  30. Place a pie on top.
  31. Top with ketchup.
  32. Serve.
http://www.beyondnfinity.com/vegan-mofo-14-australian-tofu-meat-pie/