Friday, September 30, 2011

Bean Soup

I was craving a hearty soup but didn't want to go out to the grocery store, so I decided to use what I had on hand.  I love the taste of dill and sour cream and it really changed this soup from bland to tangy and tasty.

Bean Soup

1            onion, sliced
1            large potato, diced
2            carrots, diced
3            garlic cloves, minced
1            tablespoon soy butter
              olive oil
1-2         tablespoon dill
6            cups vegetable stock
1-2         cans of cannellini beans
1/3         cup sour cream (soy)
1            tablespoon flour (optional for thickening)

Melt butter and olive oil in dutch oven.  Add chopped vegetables and dill.
Cook until vegetables are soft.  Add stock and continue to cook.  Add beans
stir in soy sour cream.  Blend in blender or with an Immersion Hand Blender.

Saturday, September 24, 2011

Lasagna Rolls with Tofu Ricotta and Everyday Tomato Sauce

Another great recipe from Vegan Family Meals by Ann Gentry.  I decided to make everything   homemade, including her tomato sauce but if you don't want to spend a lot of time in the kitchen, just buy yourself some Trader Joe Basil pasta sauce.  Lot's of garlic in this dish - so vampires beware 
(or loved ones)!

Lasagna Rolls with Tofu Ricotta (Vegan Family Meals CB by Ann Gentry)

2 ½         tablespoons olive oil
2            onions, thinly sliced
6            cloves garlic, minced
2            tablespoons chopped fresh basil
1            teaspoon salt
½           teaspoon black pepper
3            medium carrots, peeled and cut into ¼” pieces
2            zucchini, cut into ¼” pieces
1            head broccoli, stems removed and florets finely chopped
2            cups Tofu Ricotta Cheese (recipe follows)
12          eggless lasagna noodles
3            cups Tomato Sauce (jarred or any favorite recipe)

Preheat oven to 350 degrees.

Tofu Ricotta Cheese
1            14 oz. water packed firm tofu, drained and cut into quarters
2/3         cup yellow miso
2/3         cup water
½           cup tahini
¼           cup olive oil
5            large garlic cloves
1 ½        teaspoons dried basil
1 ½        teaspoons dried oregano
¾           teaspoon sea salt

Blend all the ingredients in a food processor until smooth.  Cheese will keep for 2 days, covered and refrigerated.

Heat 1 tablespoon of oil in large pan over medium heat. Add the onions, garlic, basil, salt and pepper. Saute’ until the onions are tender, about 10 min. Add the carrots, zucchini, and broccoli and saute’ until the carrots are crisp-tender, about 12 min.
Let cool completely. Mix the vegetable mixture into the tofu ricotta cheese

Cook the noodles as directed.  Drain and rinse the noodles, then toss with 1 tablespoon of remaining oil to prevent from sticking.

Coat a 13 x 9 x 2” baking dish with the remaining  1 ½ teaspoons oil. Spread 1 cup of the tomato sauce on the bottom of the dish. Spread about ½ cup of the vegetable mixture over each lasagna sheet, leaving about ½” of each end uncovered. Roll up each sheet tightly and place it seam-side-down in the baking dish. Pour the remaining 2 cups of tomato sauce over the lasagna rolls.

Cover with aluminum foil. Bake until the sauce bubbles, about 55 minutes. Remove foil and continue baking for 15 minutes

Saturday, September 17, 2011

Chili and Sweet Potato Biscuits

Pan Handle Chile (Adapted from Table for Two cookbook)
2      teaspoons olive oil
1      cup onion, finely chopped
1/2   cup celery, finely chopped
2      cloves garlic, minced or pressed

1      pkg. Tempeh (Not cooked, finely chopped)
2      ripe tomatoes, seeded and coarsely chopped
1     15 oz. can red kidney beans
1     15 oz. tomato paste mixed with 2/3 cup water
1-2  cups water
1/3  cup bulgur (medium ground)
2     Tablespoons tomato paste
1     Tablespoon sweetener or your choice
1     Tablespoon chili powder
1/2  teaspoons dried oregano leaves
1/4  teaspoon ground black pepper
1/4  teaspoon ground cumin
1/8  teaspoon allspice
pinch of cayenne pepper, to taste
salt to taste

**Chili thickens as sits, add water if chili becomes too thick.

Place olive oil in chili pot and heat over medium heat. Add onion, celery and garlic. Reduce heat and cook for 10-15 min.

When onion is tender, stir in the finely chopped Tempeh.  Cook 5 minutes.  Stir in the remaining ingredients, except the salt, and bring mixture to a boil. Reduce the heat to low, cover and simmer for 20 minutes, stirring occasionally.  Season with salt to taste.

Sweet Potato Biscuits

Saturday, September 3, 2011

Kung Pao Tofu and Vegetables

The original recipe calls for marinading the tofu but I bought thinly sliced Bean Curd from a Japanese market and added it to the stir fry.  I also used different vegetables and nuts.  Below is the original recipe but I say mix it up a little!

Kung Pao Tofu and Vegetables (adapted from Vegan Family Meals CB by Ann Gentry)

3         tablespoons tamari
1/3      cup water
3         tablespoons pure maple syrup
1 1/2   tablespoons toasted sesame oil  ( I used olive oil)
1         tablespoon minced garlic
1         tablespoon minced peeled fresh ginger
1         teaspoon chili powder
1         teaspoon paprika
3/4      teaspoon crushed red pepper
1/2      teaspoon fine sea salt
1         14 oz. container extra-firm tofu, drained and cut into 3/4" cubes (I used sliced bean curd)

2        tablespoons coconut oil
1        yellow onion, cut into 1-inch dice
1/2     head broccoli, trimmed into large florets
1        red bell pepper, cut into 3/4 inch dice
1        large carrot   (I used more)
5        ounces sugar snap peas, trimmed (I used bean sprouts)
1 1/2  tablespoons arrowroot, dissolved in 3 tablespoons water
1/2     cup shelled roasted peanuts  (I used slivered almonds)
          Cooked short grain brown rice

Tofu: Whisk the tamari, water, maple syrup, sesame oil, garlic, ginger, chili powder, paprika, crushed red pepper, and salt in a shallow casserole dish to blend. Add the tofu cubes and toss gently to coat. Let marinate for at least 30 minutes at room temperature, or cover and refrigerate up to overnight.

Stir-Fry:  Heat the coconut oil in a large, heavy wok or saute pan over medium-high heat. Add the onion broccoli, bell pepper, carrot, and snap peas to the wok and stir-fry until the vegetables are crisp-tender, about 2 minutes. Stir in the tofu and its marinade. Drizzle the arrowroot mixture over the tofu mixture and stir-fry until the sauce simmers and thickens slightly and the tofu is heated through, about 3 minutes. Stir in the nuts.  Serve with rice.