Recipes

Vegan Mofo #18 Tamari Tofu with Edamame

Still not up to par. So, I figured something light and mild on the stomach would be better than nothing at all. I decided some Japanese rice, edamame with umeboshi vinegar, baked tamari tofu topped with furikake. If you do decide to use furikake, make sure you read the label to check for bonito. You want one without bonito or you can leave the furikake off and just add sesame seeds and cut up nori. Enjoy!

 

Vegan Mofo #18 Tamari Tofu with Edamame

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Yield: Serves 6

Ingredients

  • 1 1/2 cups Japanese rice, uncooked
  • 2 cups edamame
  • 1 14 ounce package extra-firm water packed tofu
  • 1 tablespoon tamari
  • 1/2 cup vegetable broth
  • furikake (optional)

Instructions

  1. Preheat oven to 400.
  2. Rice
  3. Place the 1 1/2 cups of rice into a pot
  4. Rinse rice until it is clear.
  5. Measure 2 cups water.
  6. Add to the rice.
  7. Bring to a boil then lower to a simmer.
  8. Once the water is mostly gone, turn off burner, place lid on pot to let the rice steam.
  9. Edamame
  10. Fill a pot with water.
  11. Add the steamer basket.
  12. Add edamame to basket.
  13. Steam for 5 minutes.
  14. Place into bowl.
  15. Add umeboshi vinegar
  16. Set aside.
  17. Tofu
  18. Remove tofu from package.
  19. Rinse.
  20. Slice in desired amount and size.
  21. Place into baking pan.
  22. Mix the tamari and the vegetable broth.
  23. Pour over tofu.
  24. Place in over bake.
  25. Bake until liquid has been absorbed and lightly brown. (About 30 minutes)
  26. Plating
  27. Put together everything in however way you like.
  28. I like 1 cup of rice in a bowl with 1/4 cup edamame and 1 or 2 pieces of tofu.
  29. Sprinkle with furikake.
  30. Serve
https://www.beyondnfinity.com/vegan-mofo-18/

Vegan Mofo #17 Kale Salad

When I went to bed, I was not feeling all that great. I figured that I would feel better once I got some sleep. That was not the case. So I had a cup of something hot to drink and a piece of toast. That did not help. So I went back to bed.

Once I woke up, I decided to have something green. So I decided to make a kale salad to have something healthy and nutritious, with the hope that it would be good enough of a light meal.

 

It is really a very tasty salad, yet my stomach just wasn’t having anything in it. So I ended up just letting my daughter have all that nutritional goodness from a powerhouse of kale, sodium from celery, sweetness from the dried fruit, and protein from the nuts.

 

Vegan Mofo #17 Kale Salad

Prep Time: 20 minutes

Total Time: 20 minutes

Yield: Serves 2

Ingredients

  • 1 bunch of kale (any variety)
  • 1/2 cup apple cider vinegar
  • 3/4 cup pecans or walnuts, chopped
  • 1/2 cup raisins, dried cranberries, dried cherries (or a combination of dried fruit)
  • 1/2 cup celery and the tops, chopped
  • 2 tablespoons green onions
  • 1 pear, divided and chopped
  • 2 tablespoons rice wine vinegar
  • 1 tablespoon Dijon mustard
  • 2 tablespoons water

Instructions

    Kale
  1. Wash kale.
  2. Tear leaves away from stems.
  3. Save stems to chop and use in the salad.
  4. Place washed kale in a bowl.
  5. Add the apple cider vinegar.
  6. Add chopped stems.
  7. Squeeze the kale to make sure each piece gets vinegar.
  8. Set aside to wilt kale.
  9. Dressing
  10. Add 1/2 cup of chopped nuts.
  11. Ad 1/4 cup of dried fruit.
  12. Add 1/4 cup of celery.
  13. Add half the pear.
  14. Add the rice wine vinegar and the Dijon mustard.
  15. Place lid on and blend until smooth.
  16. If too thick, add the 2 Tbsp water.
  17. Pour out of blender and set aside.
  18. Squeeze kale.
  19. Pour out the excess vinegar and rinse if you like.
  20. Add the remaining ingredients along with the dressing.
  21. Stir.
  22. Chill,
  23. Serve.
https://www.beyondnfinity.com/vegan-mofo-17-kale-salad/

 

Vegan Mofo #16 Chia French Toast

I have this craving for french toast. I love french toast. I love the smell of the house when I make french toast. Most of the time I make french toast for dessert with some kind of fruit and a little drizzle of agave. Yet, there are times when I want the wonderful taste that I remember when I was a child for breakfast.

It is really quite simple to make. I don’t do anything complicated. I love using a sourdough bread for that tang, just as I remember in Louisiana making it with day old french bread that basically started to have a little tang to it due to age. So, sourdough makes a great replacement. Other than that, you can use any kind of bread you choose, just make sure that it is vegan.

Not everyone uses a recipe for french toast, however I will try to remember what I do every time. Here it goes!

 

Chia French Toast

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

Yield: Serves 2

Serving Size: 2 pieces

Ingredients

    Bread
  • 4 slices sourdough bread or any bread of your choosing
  • Custard
  • vegan spread, about 1 Tbsp or your choice of quantity
  • 1 1/2 - 2 cups almond milk
  • 2 tablespoons chia seeds, ground cinnamon
  • nutmeg, whole
  • microplane or grater
  • Maple Flavored Agave or maple syrup

Instructions

  1. Preheat oven to 350.
  2. Chia Seeds
  3. Place chia seeds into a coffee bean grinder, food processor, or food prep processor.
  4. Grind until ground.
  5. Set aside.
  6. Custard
  7. Place almond milk and ground chia seeds into a bowl.
  8. Mix.
  9. As the mixture sits, it will thicken. You may need to add more milk based on how thick or thin you want the custard.
  10. French Toast
  11. Dip each slice into the milk/chia seed mixture.
  12. Remove excess of mixture from the bread by sliding fingers down the sides of the bread.
  13. Place dipped slices into a baking pan coated with vegan spread. Or a silicone food safe baking pan.
  14. Sprinkle each slice of bread with cinnamon and freshly grated nutmeg (a little goes a long way).
  15. Place the baking pan on oven.
  16. Bake for 20-25 minutes or until lightly brown.
  17. Serve.
https://www.beyondnfinity.com/vegan-mofo-16-ch-ch-ch-chia/

 

 

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.
https://www.beyondnfinity.com/vegan-mofo-14-australian-tofu-meat-pie/

 

 

 

 

 

Vegan Mofo #13 Saucy Tempeh

 

I wasn’t one to have tempeh because the flavor was just awful. Tempeh’s flavor can be overwhelming because of the culture, the fermentation process.  Yet it is that fermentation  that make tempeh an excellent powerhouse of nutrition.

 

I decided to use a tomato sauce as a way to off center the tartness that tempeh can have. Yet, I learned that this veggie tempeh has a nice delicate flavor. Try it for yourself.

 

Saucy Tempeh

Prep Time: 20 minutes

Cook Time: 20 minutes

Total Time: 40 minutes

Yield: Serves 4

Ingredients

  • 1 14oz package Tinkyada Brown Rice (Fettucini Style)
  • 1 8oz package Lightlife Organic Garden Veggie Tempeh
  • 1/2 cup onions
  • 1/4 cup celery
  • 3 garlic cloves
  • 1 28oz can Muir Glen Tomato Puree
  • 1 teaspoon tamari
  • 1 teaspoon fresh cracked black pepper
  • 2 tablespoons fresh basil

Instructions

    Pasta
  1. Prepare pasta according to package instructions.
  2. Tempeh
  3. Remove tempeh from packaging.
  4. Cut into bite-size cubes.
  5. Place into skillet to saute on med heat.
  6. Flavoring (Vegetable Seasonings)
  7. Chop onions and celery.
  8. Mince garlic.
  9. Add vegetable seasonings to tempeh and continue to saute on med heat.
  10. Once the onions are opaque and the celery has softened, add the tomato puree.
  11. Add tamari and black pepper.
  12. Reduce heat.
  13. Simmer for 20 minutes.
  14. Add chopped basil.
  15. Serve.
https://www.beyondnfinity.com/vegan-mofo-13-saucy-tempeh/

Vegan Mofo # 12 Gnocchi with Shiitake Mushrooms and Haricot Vert

 There are evenings when I have had a full day of activities that the thought of spending hours in the kitchen can be draining. So what do you do? Grab some frozen and a few fresh items that can be prepared quickly – say 30 minutes.

I love this dish so much that I change it up almost every time I make it. You can do the same.

 

If you add a salad, it further enhances the meal while provide additional nutrients and balance.

 

Gnocchi with Shiitake Mushrooms and Haricot Vert

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Serves 2

Ingredients

  • 1 bag Caesar's Organic Vegan Gnocchi
  • 12 shiitake mushrooms, any kind you choose
  • 1/4 cup celery, about 1 celery rib
  • 1/4 cup onion, about 1 small onion
  • 1 1/2 - 2 cups haricot vert
  • 1 cup vegetable broth, plus 1/4 cup for sauteing
  • 1 tablespoon basil, fresh chopped
  • 1 teaspoon tamari
  • Fresh cracked black pepper, to taste

Instructions

    Gnocchi
  1. Prepare the gnocchi according to the instructions on the package.
  2. Set aside once done.
  3. For the Shiitake Mushrooms
  4. Wash mushrooms.
  5. Remove stems.
  6. Slice and chop caps.
  7. Haricot Vert
  8. Rinse the haricot vert.
  9. Set aside.
  10. Flavor (Vegetable Seasonings)
  11. Chop celery and onions.
  12. Place shittake mushrooms, celery, and onions in a skillet.
  13. Saute for 10 minutes or until slightly brown using the 1/4 cup vegetable broth to avoid sticking.
  14. Add the haricot vert.
  15. Saute for 5-8 minutes.
  16. Add gnocchi
  17. Chop basil.
  18. Add basil.
  19. Add tamari.
  20. Add fresh cracked black pepper to taste.
https://www.beyondnfinity.com/vegan-mofo-12-gnocchi-anyone/

 

 

 

 

Misoba: A Little Late Night Meal

Vegan Mofo # 6

 

 

Off to a late start again. My days are off because I don’t get to bed until morning. I have always been a night owl.

I wasn’t all that hungry so I opted for a quick and easy late night meal (late night meal is yasik in Korean) – Misoba! Misoba is my name for miso soba noodle soup. I know that miso is Japanese and not Korean, still it’s convenient late at night. Sometimes I do use doenjang (fermented Korean soybean paste) to make ramyeon, however I tend to cook that for much longer than miso. We’ll save that for another time.

 

Misoba - Miso Soup

 

There isn’t anything like a great bowl of miso soup. Especially on a cold night. The best thing about it is you can put whatever you have on hand or whatever desired ingredient that you love to make it as hardy or as light as you feel. When it’s late and you have had a long day or just came in from a fun night, making a dish like this can hit the spot. The vegetables I add always change due to whatever I may have on hand. Just imagine all the flavor combinations that can be created with even the simplest of seasonings whether it’s the use of fresh or carmelized onions or onion powder. Even ingredients like minced garlic or garlic powder. How about some parsley, cilantro, or basil. Or even some baked tofu or tempeh. The choices are endless! The point is to use your imagination, enjoy yourself and have fun being creative. Cooking is really simple especially in this case. Boil noodles. Rinse. Heat water. Add any ingredients you want. Add miso. Add noodles, ingredients you added and broth to a bowl. Get some chopsticks and serve. Now see how simple that is?

Enjoy!

Misoba

Ingredients

  • 2 bundles Japanese Buckwheat Noodles
  • 4 teaspoons brown rice miso (dark variety aged 1 1/2 - 2 yrs)
  • 2 cups water
  • 2 Field Roast smoked tomato deli slices, cut into strips
  • Any vegetable you want (I used a little carrot, peas, and shredded purple (red) cabbage
  • nori (optional) shredded
  • green onions (optional), chopped

Instructions

    Noodles
  1. Prepare Japanese Buckwheat noodles according to the instructions on the package.
  2. Deli Slices
  3. Place the two Field Roast deli slices on a cutting board. Cut into strips (of your choice of size)
  4. Vegetables
  5. Thinly shred some cabbage in any amount you like.
  6. Steam any amount of any vegetable you like.
  7. Nori
  8. Cut strips of any size of nori with kitchen shears or chef's knife.
  9. Water
  10. Boil water.
  11. Turn off burner.
  12. Add the 4 teaspoons brown rice miso.
  13. Whisk.
  14. Place half the Japanese buckwheat noodles into a soup bowl. Place strips of deli slices on top. Next add the shredded cabbage. Add vegetables of your choice. Finally, add the nori, if you are using it. You can also add chopped green onions.
  15. Serve.
https://www.beyondnfinity.com/misoba-a-little-late-night-meal/