Lemon-Miso Tofu with Broccoli

Source: New York Times

sesame oil for frying

salt & pepper to taste

16 oz. block tofu, drained & pressed, cut into cubes

2 small heads broccoli, cut into small florets

2 scallions, chopped

3/4 cup hot water

2 TB white miso

1/4 cup lemon juice

3 TB maple syrup or honey

1 TB cornstarch

2 garlic cloves, minced

1 inch piece ginger, finely grated

cooked rice for serving

1. Heat large skillet with oil; fry tofu until browned on all sides, seasoning with salt & pepper. Transfer to large bowl or plate.

2. In same skillet, add a little more oil & broccoli. Season with salt & pepper. Cook until crisp-tender and add to tofu plate.

3. Meanwhile, make sauce: in bowl, stir together hot water & miso paste until dissolved. Stir in lemon juice & syrup.

4. In same skillet, add a little more oil & heat. Saute garlic & ginger and cook about 1 minute, stirring. Stir miso mixture until blended and add to skillet.  Place 1 TB cornstarch in small bowl and add a little water, stirring to dissolve; add to skillet and stir all together.  Heat for 1-2 minutes, stirring until thickened.

5. Stir in tofu and broccoli to coat. Serve with rice.

Sheet Pan Veggies & Tofu

 Source: https://kaynutrition.com/sheet-pan-tofu-and-veggies

Slightly modified by Aimee

Ingredients

• 1 block (14 ounces) extra-firm tofu
• 1 tablespoon cornstarch
• 2 teaspoons paprika
• 1/2 teaspoon cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon salt, plus more for seasoning
• 1 can (14 ounces) chickpeas, strained and rinsed
• 2 medium sweet potatoes, cubed
• 1 red bell pepper, diced
• 1 red onion, diced
• 2 cups broccoli, cut into florets
• 2 tablespoons olive oil
• Cooked rice, to serve with

Tahini Sauce:

• 1/2 cup tahini (or peanut butter)
• 1/3 cup fresh lemon juice (about 1 lemon)
• 2 tablespoons water, plus more as needed
• 2 TB soy sauce

Instructions

1. Preheat the oven to 425°F and grab a large baking sheet.
2. Remove the tofu from the packaging and place it between two pieces of paper towel or wrap it in a tea towel and place it on a cutting board. Set something heavy on top, like a cast-iron skillet, and allow it to sit for at least 10 minutes to remove excess liquid.
3. While you wait for the tofu, add the cornstarch, paprika, onion powder, garlic powder, and salt to a small bowl or jar and stir until well combined, then set aside.
4. In a large bowl, add the cubed sweet potato, drizzle with 1 tablespoon of olive oil, season with a pinch of salt, and toss until well combined. Transfer the sweet potatoes to the baking sheet.
5. In the same bowl, add the diced bell pepper, red onion, and broccoli florets, drizzle with 1/2 tablespoon of olive oil and a pinch of salt, and toss until well combined. Transfer the vegetables to the baking sheet.
6. Once the tofu has been pressed, unwrap it, place it on a cutting board, and slice it into 1/2-inch to 1-inch cubes.
7. Transfer the cubed tofu to the same bowl used for the vegetables, then sprinkle with spice mix, and gently toss, using your hands or a spoon, until the tofu is well evenly coated in the spices. Drizzle with the remaining 1/2 tablespoon of olive oil and toss again. Transfer the tofu to the baking sheet.
8. In the same bowl, add the chickpeas, toss them in any spices and olive oil remaining in the bowl, and then transfer them to the baking sheet.
9. Transfer the baking sheet to the oven and cook for 35-40 minutes, flipping the tofu and veggies halfway through, until the sweet potatoes are golden brown, the vegetables are tender, and the tofu is slightly crispy.
10. While the tofu and veggies are cooking, prepare the tahini sauce. In a small bowl or jar, add the tahini, lemon juice, minced garlic, 2 tablespoons of water, and a pinch of salt, and whisk until well combined, adding additional tablespoons of water until the desired texture is reached. Taste and adjust seasoning as needed. 
11. Once the tofu and veggies are cooked, serve them immediately over rice, with a drizzle of tahini sauce on top. Any leftovers can be cooled and stored in the fridge for up to 5 days.

Indian Butter Chick'n

 Source: The Vegan Meat Cookbook

2 1/2 cups uncooked jasmine rice

20 oz. frozen vegan chick'n strips (Morningstar- 2 bags)

oil to saute

1 cup chopped onion

3 cloves garlic, minced

1 TB ginger, minced

1 tsp cumin

1 tsp coriander

1/2 tsp turmeric

1/2 tsp cinnamon

1/2 tsp red pepper flakes

1 cup vegetable broth

1 can coconut milk (14 oz)

1 can tomato sauce (14 oz)

1 large russet potato, diced

2 large carrots, cut into rounds

salt & pepper to taste

4 TB vegan butter

1/2 cup chopped cilantro

1. Cook rice and chick'n strips according to package directions. 

2. Meanwhile, heat oil in high-sided skillet or wok; saute onion, garlic, & ginger until fragrant. Stir in spices and cook a little more.  Stir in broth, coconut milk, tomato sauce, potatoes, carrots. Season with salt & pepper. Bring to a simmer, reduce heat, cover & simmer 25 minutes or until potatoes & carrots are tender.

3. Stir in butter until melted. Stir in chick'n strips & cilantro and simmer until all flavors are blended and heated through. Serve over cooked rice.

Sticky Sesame Cauliflower Wings

Source: https://www.vegkitchen.com/sticky-sesame-cauliflower-vegan

For the cauliflower 'wings'

• 1 cup all-purpose flour or gluten-free baking flour
• 1 tbsp baking powder
• 2 tbsp nutritional yeast
• ½ tsp garlic powder
• ½ tsp salt
• 1 cup plant based milk such as almond milk
• 1 medium head cauliflower around 6 cups

For the sauce

• 3 TB tomato paste
• 1/4 cup rice vinegar
• 1/2 cup tamari or soy sauce
• 1/4 cup maple syrup
• ½ tbsp Sriracha
• 3 tbsp cornstarch
• 1 cup water
• 2 tbsp sesame oil
• 1 tsp ginger 
• 1/2 cup sesame seeds

Instructions

• Preheat the oven to 400 F and line a baking tray with parchment paper.
• Add the flour, baking powder, nutritional yeast, garlic power, salt and plant based milk to a large mixing bowl. Whisk together thoroughly, until no lumps remain.
  
  
• Prepare the cauliflower florets. Trim the leaves from the cauliflower and then remove the stem, before chopping it into bite-sized florets.
  
  
• Dip the cauliflower florets in the batter and shake off any excess batter before laying them out on the baking tray. Make sure to leave enough space between the florets. Now bake in the preheated oven for 25 minutes, until crispy and golden brown.
• Meanwhile, prepare the sauce by whisking together the tomato paste, rice vinegar, tamari, maple syrup and sriracha. In a separate mixing bowl, make the cornstarch slurry by mixing together cornstarch and water.
• Add the sauce and cornstarch slurry, lowering the heat. Whisk continuously for around 5 minutes, until the sauce thickens. Remove from the heat and add the cauliflower wings, stirring together thoroughly.
• At the last minute, gently fold in the sesame seeds and serve.

 

Wild Rice Veggie Casserole

Source: https://www.forksoverknives.com/recipes/vegan-baked-stuffed/individual-broccoli-and-wild-rice-casseroles/

• 6 cups thinly sliced fresh mushrooms
• 2 cups chopped leek
• 12 cloves garlic, minced
• 1 tablespoon dried oregano, crushed
• 3 cups ½-inch broccoli florets
• 1 cup diced red bell pepper (½-inch dice)
• 3 cups unsweetened, unflavored plant-based milk
• ⅓ cup flour
• ⅓ cup nutritional yeast
• 2 tablespoons apple cider vinegar
• 1½ teaspoons sea salt
• ¼ teaspoon dry mustard
• ¼ teaspoon ground cumin
• ¼ teaspoon freshly ground black pepper
• 4½ cups cooked wild rice blend
• 2 15-oz. cans chickpeas, rinsed and drained (3 cups)
• 1 teaspoon hot sauce or crushed red pepper
• ⅓ cup chopped fresh parsley

1. Preheat oven to 375°F. In an extra- large skillet combine mushrooms, leek, garlic, and oregano; cook over medium- high 10 minutes, adding water, 1 to 2 tablespoons at a time, as needed to prevent sticking. Add broccoli and bell pepper; cook 3 to 5 minutes more or until broccoli turns bright green.
2. In a large bowl combine the next eight ingredients (through black pepper) and 1 cup water; mix well. Add cooked vegetables, rice, chickpeas, and hot sauce. Set aside 1 tablespoon of the parsley for garnish; stir the remaining parsley into mixture. Spoon mixture evenly into 9 x 13 casserole dish.
3. Bake 30 minutes. Garnish with the reserved 1 tablespoon parsley.
4. To store, let casserole cool to room temperature; cover tightly with plastic wrap. Store in the refrigerator up to 3 days or freeze up to 1 month. Thaw at least 2 hours in the refrigerator. Bake, uncovered, in a 350°F oven about 20 minutes or until heated through.

Rice & Bean Casserole

 Source: Forks Over Knives (modified by Aimee)

https://www.forksoverknives.com/recipes/amazing-grains/cheesy-kidney-bean-and-rice-casserole

2 cups brown rice-- cook (or 6 cups already cooked)

3 TB oil plus more for sauteing 

1 cup chopped onion 

• 1 tablespoon minced fresh garlic
• 4 cups thinly sliced mushrooms (10 ounces)
• 2 cups ½-inch broccoli florets
• 2¼ cups canned kidney beans, rinsed and drained (1½ 15-ounce cans)
• 2 cups unsweetened, unflavored plant-based milk
• ¼ cup gluten free flour
• 3 tablespoons nutritional yeast
• 2 tablespoons fresh lemon juice or apple cider vinegar
• 1/4 tsp ground turmeric
• 1 teaspoon sea salt
• 1/2 teaspoon freshly ground black pepper
• 1 teaspoon dried oregano
• 1/2 tsp dried dill

1. Preheat the oven to 400°F.
2. Heat oil in skillet. Add the onions, mushrooms, & garlic; sauté 5 minutes, stirring frequently. Add broccoli and cook/stir until crisp-tender.
3. To make the cheesy sauce, in a medium saucepan heat 3 TB oil. Stir in flour & yeast until dissolved, adding vegan milk. Heat & stir until slightly thickened. Stir in lemon juice.
4. In a large bowl, combine the sautéed vegetables, rice, & beans. Add the cheesy sauce and stir.  Stir in remaining herbs/spices.
5. Spread mixture evenly in a 9x13-inch casserole dish. Bake for 30 minutes.

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Black Pepper Tofu & Asparagus

 Source: https://www.bonappetit.com/recipe/black-pepper-tofu-and-asparagus

24-oz. extra-firm tofu, drained

1 TB cracked pepper

3 garlic cloves, minced

2" piece ginger, peeled

1.5 Tbsp. cornstarch

1/2 tsp. kosher salt

olive oil for frying

1 bunch asparagus, trimmed, cut into 1½" pieces

2/3 cup soy sauce

2 tsp rice vinegar

Step 1

Preheat oven to 400. Wrap tofu in a clean kitchen towel and place in a shallow baking dish or on a rimmed baking sheet. Weigh down with a heavy object (a cast-iron skillet topped with a couple of heavy cans works well). Let sit at least 15 minutes and up to 1 hour (go the full time if you can).

Step 2

Meanwhile, toss asparagus with a little olive oil, place in baking dish & roast in oven about 7 minutes or until just crisp-tender. Finely grate garlic and ginger into a small bowl; set aside.

Step 3

Unwrap tofu and cut into 1" cubes. Transfer tofu to a medium bowl. Add cornstarch and salt and toss gently to coat tofu.

Step 4

Heat oil in a large nonstick skillet over medium-high. Arrange tofu in skillet in a single layer and cook, turning occasionally, until golden brown and crisp all over, 6–8 minutes. Using tongs or a slotted spoon, transfer to a large plate or baking sheet.

Step 5

Reduce heat to medium and add reserved cracked pepper to skillet. Cook, stirring often, until very fragrant, about 2 minutes, then add asparagus and cook, stirring often, until bright green, about 1 minute. Add reserved garlic and ginger and cook, stirring constantly, until fragrant, about 1 minute.

Step 6

Return tofu to pan and gently toss to combine. Increase heat to medium-high, add soy sauce and cook, tossing occasionally, until sauce thickens slightly, about 3 minutes. Remove from heat and add vinegar. Taste and add more salt and/or vinegar if needed.

Step 7

To serve, divide rice among plates and top with tofu mixture.

Beans with Vegan Chorizo & Greens

 Source: The Rancho Gordo Heirloom Bean Guide

Makes 8-12 servings (with rice)

1/4 cup olive oil, divided

3/4 cup chopped onion

3 cloves garlic, minced

10 oz. vegan chorizo crumbles

16 oz. Santa Maria Pinquito beans (or other small red bean)

1 bunch greens, such as kale or chard

lemon juice to taste

salt & pepper to taste

cooked rice for serving

1. Place beans in pressure cooker and cover with water.  For unsoaked beans, cook at high pressure for 35 minutes & let pressure release naturally.  (Soaked beans- cook for 12 minutes)

2. In large pot or wok, heat a little oil and saute onion & garlic. Add chorizo and cook until heated through.  Stir in cooked beans (I like adding some of the liquid), greens and remaining ingredients.  Serve over rice.

Vegetable Rice Pulao (instant pot)

Source: https://pipingpotcurry.com/vegetable-pulao-instant-pot/#recipe

INGREDIENTS

  

• ▢2 cup Basmati Rice (1 cup=250ml) rinsed
• ▢2 tbsp Ghee or Oil
• ▢2 Green Chili Pepper (optional)
• ▢1 cup Onion sliced
• ▢1 tbsp Ginger minced
• ▢1 tbsp Garlic minced
• ▢1 cup Tomato chopped
• ▢2 Potato medium, cut into small peices
• ▢4 cups Mixed Vegetables (Carrots, Green Beans, Peas, Corn, Edmame) frozen or fresh
• ▢2.5 cup Water

• ▢1 tsp Cayenne or Red Chili powder
• ▢1 tsp Garam Masala
• ▢12 tsp Salt 
• 1 tsp turmeric

INSTRUCTIONS

 

• Start the instant pot in sauté mode and heat it. Add ghee, whole spices and sauté them for 30 seconds until the cumin seeds change color.
• After they start to splutter, add the green chili, onion, ginger and garlic. Sauté for 2 minutes until onion turn transparent.
• Add tomato and spices. Mix well.
• Add potato and mixed vegetables. Mix well. 
• Add the rice and water. Mix the rice with the vegetables. If anything is stuck to the bottom of the pot, deglaze it. Close the lid with vent in sealing position.
• Change the instant pot setting to MANUAL or pressure cook mode for 4 minutes at high pressure.  
• When the instant pot beeps, do a 10 minute NPR. This means let the pressure release naturally for 10 minutes, then release the pressure manually.
• Fluff the rice gently. Vegetable Pilaf is ready. Enjoy with homemade yogurt or raita.
• Note: Remove the insert from the instant pot, so the lower layer of rice does not overcook from the hot base.