Recipes

Vegan Mofo #27 Baked Tofu Soba Noodles w/Carrot & Cabbage Salad

Date: October 28, 2011
Author: BeyondNFinity™
Categories: Noodles, Tofu
Comments: Leave a reply

 

I was in the mood for something light yet filling. Sometimes my mind goes blank until I went in search of delights in my kitchen. I grabbed the last of the cabbage, 2 small carrots and an heirloom tomato and began making a salad.

 

 

Originally, this was going to be a simply saute the carrots and purple cabbage. Then serve with baked tofu and soba noodles. Instead, I chose to just make a salad bake some tofu and get a side of sobu.

 

 

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Vegan Mofo #27 Tofu Soba Noodles w/Carrot & Cabbage

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 4

Ingredients

  • Half head of purple cabbage, shredded
  • 2 small carrots, ribboned
  • 1 heirloom tomato, large chunks
  • 2 bundles soba noodles
  • 1 package of extra-firm water-packed tofu
  • 1 green onion, cut on the diagonal

Instructions

  1. Preheat oven to 400.
    2. Tofu
  2. Remove tofu from package.
  3. Rinse.
  4. Cut tofu and bake for 30 minutes.
    5. Soba Noodles
  5. Prepare according to package directions.
    6. Salad
  6. Shred cabbage.
  7. Cut the ends off the carrots.
  8. Wash,
  9. Use a vegetable peeler to make ribbons.
    10. Heirloom Tomato
  10. Chop.
  11. Combine the carrots, purple cabbage, tomato and green onions.
  12. Serve.
https://www.beyondnfinity.com/vegan-mofo-27-baked-tofu-soba-noodles-wcarrot-cabbage-salad/

 

 

Vegan Mofo #26 Rice Noodles with Trumpet Royale™ Mushrooms

Date: October 28, 2011
Author: BeyondNFinity™
Categories: Mushrooms, Noodles, Recipes
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I love, love, love mushrooms! I believe they along with seaweed or sea vegetables, some good tasting herbs, a drizzle of tamari, and a bowl noodles or rice is loving hug from your most favorite blanket.

 

 These amazing porcini mushroom-like mushrooms have such a clean fresh smooth flavor that can work in any dish you want, if you dare.

 

 I grabbed some green onions, basil, garlic, and tamari. My mouth was watering. I decided to do two different cuts on the mushroom.

 

I wanted to see if these mushrooms could have the same look as a scallop. I made the slices too thin, yet I thought it would still work. I soaked the rice noodles according to the directions on the package and got the mushrooms underway. First the stems.

 

Now the tops!

 

 

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Vegan Mofo #26 Rice Noodles with Trumpet Royale™ Mushrooms

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4

Ingredients

  • 1 8 ounce package pad thai rice noodles, soaked and drained
  • 1 8 ounce package Organic Mycopia® Trumpet Royale™ mushrooms (or crimini mushrooms)
  • 2 green onions, cut on the diagonal
  • 1 tablespoon fresh basil, chopped or chiffonade
  • 1 large clove garlic, minced
  • 2 teaspoon tamari, divided
  • 1 1/2 cups vegetable broth
  • 1/4 teaspoon black pepper

Instructions

    Rice Noodles
  1. Prepare rice noodles according to instructions on the package.
  2. Set aside.
    3. Mushrooms
  3. Wash mushrooms.
  4. Cut off the very edge of the stem where there is sawdust.
  5. Cut an inch below the top.
  6. Slice the rest of the stem into slightly thick circles.
  7. Saute mushroom stem discs until lightly brown.
  8. Set aside.
  9. Saute mushroom tops until lightly brown.
  10. Add mushroom stem discs.
  11. Add the 2 green onion cut on the diagonal.
  12. Add basil, minced garlic, and 1 teaspoon tamari.
  13. Saute 3 minutes.
  14. Remove from skillet and set aside.
    15. Sauce
  15. Add vegetable broth, 1 teaspoon tamari, and black pepper to the skillet to pick up any bits left from mushrooms.
  16. Pour sauce over rice noodles.
  17. Stir.
  18. Add some of the rice noodle mixture into a bowl.
  19. Spoon some of the mushrooms over the rice noodles.
  20. Serve.
https://www.beyondnfinity.com/vegan-mofo-26-rice-noodles-with-trumpet-royale-mushrooms/

 

 

 

 

Vegan Mofo #25 Smothered Gardein Cutlets

Date: October 27, 2011
Author: BeyondNFinity™
Categories: Alternative Proteins
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I was in the store doing a little grocery shopping thinking about what I wanted for dinner. The problem? I was already hungry. Isn’t that what people say all the time,  “Don’t shop hungry.”  Well that night, I was hungry.

By the time I got home, I was too tired to put together an elaborate meal. In the store I came across a bag of Gardein Chick’ n Scallopini. I was just going to follow the instructions on the bag and be done with it. Then I  had a craving for something from my childhood just quicker.

I started with celery sauteed with water then I added the Gardein Chick ‘n Scallopini to brown them.

I added water instead of vegetable broth because I was hoping that the cutlet had enough flavor inside that I could coax it out by gently simmering it. I placed a lid on top and waited 10 minutes hoping my hunch was right. When I lifted that the lid, there it was – that wonderful liquid that I wanted. I added a touch of Dijon mustard for a little kick as well as to add some depth. Before the party began, I made Japanese rice. It is just what I like, yet you can make whatever you like. From brown rice to couscous to noodles to stuffing. I also had a little kale saute action happening as I prepared the Gardein.

The entire dish, if planned right work quickly, should only take 30 minutes. If it takes you longer that is okay too. It is not about how fast you can get to the table or in front of the television without a thought of what you just ate. Savory your food, just do not kill  yourself to make it.

 

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Vegan Mofo #25 Smothered Gardein Cutlets

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 4

Ingredients

  • 1 1/2 cups Japanese rice
  • 1 bunch curly kale, washed, destemed and chopped
  • 2 celery ribs, divided
  • 1 package of Gardein Chick 'n Scallopini
  • 2 1/2 cups water, divided
  • 1 tablespoon Dijon mustard

Instructions

    Rice
  1. Place rice in a saucepan.
  2. Fill with water and swirl water with your hand.
  3. Drain water.
  4. Repeat until water is clear.
  5. For the 1 1/2 cups of rice add 2 cups of water.
  6. Bring to a boil then reduce to low until the liquid is almost gone.
  7. Turn off the burner.
  8. Cover and let rice sit.
    9. Kale
  9. Wash.
  10. Take kale off stems.
  11. Chop.
  12. Take one celery rib and chop.
  13. Add 1 cup water.
  14. Simmer.
    15. Gardein Cutlets
  15. Chop the other celery.
  16. Add to skillet with a little water to saute.
  17. Add the Gardein cutlets until lightly browned.
  18. Add 1 1/2 cups water.
  19. Cover and simmer for 10 minutes on med low.
  20. Uncover.
  21. Whisk in Dijon mustard.
  22. Serve.
https://www.beyondnfinity.com/vegan-mofo-25-smothered-gardein-cutlets/

 

 

 

 

 

 

 

 

 

Vegan Mofo #24 Black Bean Soup

Date: October 26, 2011
Author: BeyondNFinity™
Categories: Beans and Legumes, Soup
Comments: 2 Replies

 

You can not get any simpler than this on a cool night. You can have it as a soup or with rice and some plantains. I love them in a bowl piping hot with spoon in hand gently scooping up a taste of hearty goodness into my eager awaiting mouth.

 

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Vegan Mofo #24 Black Bean Soup

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: Serves 4

Ingredients

  • 1 cup dried black beans, washed
  • 5 cups water
  • 1/2 cup onions, diced
  • 1/2 cup celery, chopped
  • 1 clove garlic, minced
  • 1/4 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 2 tablespoons tomato puree (or ketchup)

Instructions

  1. Sort and rinse beans.
  2. Place beans and water in a stock pot.
  3. After 45 minutes add onions, celery, garlic, black pepper, cayenne pepper, and tomato puree.
  4. Cook until beans are softened for another 45 minutes.
https://www.beyondnfinity.com/vegan-mofo-24-black-bean-soup/

 

Vegan Mofo #21 Lentil Soup

Date: October 21, 2011
Author: BeyondNFinity™
Categories: Beans and Legumes, Soup
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Fall continues to bring out the love of amazing soups and stews. I love French lentils. They hold together and have the most hearty flavor of all the lentils. Lentil soup can eaten with mashed potatoes, rice, artisan bread, pasta and more. It is one of my favorite things to eat on a cold night.

 

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Vegan Mofo #21 Lentil Soup

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Yield: Serves 4

Ingredients

  • 2 cups French lentils
  • 7 cups water
  • 1/2 cup onions. chopped
  • 1/2 cup celery. chopped
  • 1 cup carrots, chopped
  • 2 garlic cloves
  • 2 teaspoon rosemary
  • 1 teaspoon paprika
  • 1/4 teaspoon cayenne pepper

Instructions

  1. Rinse lentils.
  2. Add water and remaining ingredients.
  3. Bring to a boil then reduce to med.
  4. Cook for 30 - 45 minutes.
  5. Serve.
https://www.beyondnfinity.com/vegan-mofo-21-lentil-soup/

Vegan Mofo #20 Tofu and Dumplings

Date: October 21, 2011
Author: BeyondNFinity™
Categories: Soup, Tofu
Comments: 1 Reply

 

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!

 

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

Vegan Mofo #19 Crimini Mushroom Gnocchi with Kale Pesto

Date: October 20, 2011
Author: BeyondNFinity™
Categories: Mushrooms, Pasta
Comments: 2 Replies

Kale is such a powerhouse ingredient that is as versatile as it is flavorful. I love using it as I would lettuce for salads, as I would broccoli as a side or ingredient in a dish, as I would basil for pesto.

I chopped up the mushrooms and the onions to then saute them until they are lightly brown.

In the meantime, the gnocchi is placed into boiling water to cook quickly.

Once the mushrooms and onions are caramelized and the gnocchi is floating, combine. The happiness is in full effect.

After making the kale pesto, I used two tablespoons of the mixture. Yet if you are not a great lover of kale then use a little less or saute some kale with the mushrooms to have just a light taste of kale.

 

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Vegan Mofo #19 Crimini Mushroom Gnocchi with Kale Pesto

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

Yield: Serves 2; Serves 4 with Salad

Ingredients

  • 12 crimini mushrooms, chopped
  • 1/4 cup onion, minced
  • 1 bag Caesar's Organic Vegan Gnocchi
  • 1 hand full of kale
  • 3 large cloves
  • 1 cup vegetable broth plus 1/4 cup for pesto
  • 2 teaspoons miso
  • Fresh cracked black pepper, to taste

Instructions

    Mushroom Mixture
  1. Saute chopped mushrooms and onions until golden brown or caramelized. If mushrooms and onions start to stick, add a Tbsp of vegetable broth or water at a time.
    2. Gnocchi
  2. Boil water.
  3. Add gnocchi to the boiling water.
  4. Cook until gnocchi floats or according to the instructions on the bag.
    5. Kale Pesto
  5. Place hand full of kale, 3 cloves, vegetable broth, and miso into blender or food processor.
  6. Blend until pureed smooth.
  7. Add gnocchi to mushroom and onion mixture in skillet.
  8. Add between 1 1/2 teaspoons to 1 tablespoons of kale pesto or all of it as I did. The flavor can be very green tasting so choose according to your taste.
  9. Serve.
https://www.beyondnfinity.com/vegan-mofo-19-crimini-mushroom-gnocchi-with-kale-pesto/