Kerala Coconut Rice with Tofu, Carrots, Cashews

Ingredients:

• 1 tbsp canola oil
• 1 tbsp brown mustard seeds
• 1 large jalapeño, minced
• 2 medium carrots, chopped
• 1 cup long grain brown rice
• 1 1/3 cups light coconut milk (I used regular)
• 12 oz extra firm tofu, drained, pressed, cubed
• 3/4 cup veggie stock
• 3/4 tsp salt
• 1 cup cilantro, chopped
• 1/2 cup cashews, unsalted, toasted
• 1/4 cup shredded coconut

Directions:

Preheat the oven to 375 degrees. In a Dutch oven or other heavy ovenproof pot with lid, heat the oil. Add the mustard seeds and jalapeño, cook until the mustard seeds start to pop. Add the carrots and rice and stir, coating the grains with oil.

Add the milk tofu, stock and salt. Bring to a boil. Cover then put pot in the oven to bake for 55 minutes. Test the rice; if it is not tender, cover again and bake for 5 to 10 minutes more. Let the dish stand, covered, for 5 minutes after taking it out of the oven to finish steaming the rice.

Stir in the cilantro while the rice is still hot. Top with the cashews and coconut and serve.

Sweet Potato and Edamame Shepard's Pie

Ingredients:

• 1 tbsp canola oil or Earth Balance margarine, plus extra for pan
• 1 1/2 lb sweet potatoes
• 1 1/2 cups non dairy milk
• 1 tbsp dark miso
• 2 cups chopped onions
• 2 cups fresh cremini mushrooms
• 2 large carrots, chopped
• 2 ribs celery, chopped
• 1/2 cup white wine
• 2 tbsp chickpea flour
• 1/4 tsp salt
• 2 cups chopped mustard greens or kale
• 1 cup shelled edamame, thawed

Directions:

Preheat the oven to 400 degrees. Lightly oil a 2-L baking dish.

Bake the sweet potatoes until they are very tender. Let them cool until you can handle them. Strip off the skins, drop the flesh into a food processor, puree until smooth, scraping down the sides to get it all. Add 1/2 cup of the milk and the miso and puree to mix well. Reserve.

In a large pot, heat the oil over medium-high heat. Saute the onions, mushroom, carrots, and celery, stirring frequently, until the carrots are crisp-tender and the mushrooms are softened. Add the wine and bring to a boil, stirring until the pan is dry. Sprinkle the flour over the contents of the pan and stir to coat the vegetables evenly. Drizzle in the remaining 1 cup milk, add the salt, and stir constantly to mix well. Cook until the sauce is thickened, about 5 minutes. Stir in the greens and edamame and transfer the contents to the prepared pan. Dollop the sweet potato mixture over the filling and spread it to make an even topping.

Bake uncovered, until it is bubbling around the edges and browned on top, 30 to 40 minutes. Serve hot, or let cool and refrigerate.

Ugly looking shepards pie. Tasted good though!

Bread Machine Arrival!

My Mom sent us her old bread machine so we have been making our own fresh bread every week. SO amazing and preservative freeeeeee!

Black Bean Quinoa Burgers

Ingredients:

• 1/2 cup quinoa
• 14 oz canned black beans, drained and rinsed
• 2 scallions
• 1/4 cup cilantro chopped
• 2 tbsp gluten flour
• 1 1/2 tsp ground cumin
• 1/2 tsp chili powder
• 1/4 tsp salt
• 3 tbsp white sesame seeds
• oil
• salsa for garnish

Directions:

Preheat the oven to 425 degrees. In a small saucepan with a lid combine the quinoa with 1 cup of water. Bring to a boil then reduce the heat and simmer for 15 minutes. Drain if there is any excess water and put the quinoa in a large bowl.

Add the beans, scallions, cilantro, flour, cumin, chill powder, and salt and mash everything together with your hands or a potato masher. The mixture should hold together but still be a little chunky. Divide the mixture into four portions. Spread the sesame seeds on a plate. Form the bean mixture into patties and coat them with the seeds.

Coat a baking sheet with oil and place the patties on it. Bake for 15 minutes, then flip the patties carefully and bake until they are browned and crusty, about 10 minutes more.

Chipotle Millet Squash Soup

Ingredients:

• 1 tbsp extra virgin olive oil
• 1 cup chopped onions
• 2 cups cubed butternut squash (~1/2 of a small squash)
• 1/2 cup millet
• 3 cups veggie stock
• 1 cup non dairy milk
• 1/2 tsp salt
• 1/2 tsp ground cumin
• 1 small chipotle chile in adobo sauce, minced
• 1/4 cup cilantro chopped

Directions:

Set a 2-L saucepan over medium heat, and when hot, add the oil, add the onions and sauté until softened, then lower the heat and cook slowly until the onions are golden, about 10 minutes.

Add the squash and millet and raise the heat, stirring until the millet is hot and the squash is lightly browned. Add the stock, bring to a boil, and lower the heat to the lowest setting. Cover and cook until the millet is completely broken apart and porridgy, about 40 minutes.

Working in batches, transfer the soup to a blender or food processor. Put the lid on and hold it down with a folded kitchen towel so that no splatters will burn you. Puree the mixture thoroughly, then gradually add the milk with the machine running. Add the salt and cumin and pulse to mix.


Scrape the soup back into the saucepan to reheat or hold it until serving time. Stir the chipotle into the soup. Heat gently for about 5 minutes to infuse the soup with smoky flavour. Serve each bowl garnished with cilantro.

Felafel with Cucumber-Dill Sauce

Ingredients:

• 2 cups dried chickpeas
• 1 cup chopped onions
• 1 cup fresh parsley
• 1/2 cup whole wheat flour
• 6 garlic cloves, minced
• 2 tsp salt
• 1 tsp ground coriander
• 1 tsp ground cumin
• 1 tsp freshly cracked black pepper
• 1 tsp baking soda
• olive oil
• 1 cup chopped cucumber
• 3 oz silken tofu
• 2 tbsp freshly squeezed lemon juice
• 1 tbsp fresh dill
• 1/2 tsp salt

Directions:

Soak the chickpeas in cold water to cover overnight. Drain, then transfer them to a food processor. Grind the chickpeas to a coarse mince. Add the onions, parsley, flour, garlic, salt, ground coriander, cumin, pepper, and baking soda and process to make a thick paste.

Divide the felafel mixture into six portions and form them into patties (if making burgers- make the patties smaller if you want smaller felafel pieces to put in a wrap). Refrigerate them, covered, until time to cook.

Preheat the oven to 425 degrees. Brush a baking sheet with oil, place the patties on the pan, and brush the patties with oil. Bake for 15 minutes, then flip the patties and bake until browned, about 10 minutes more.

Puree the cucumber and tofu together in a blender or food processor. When they are smooth, add the lemon juice and dill, and puree. Add the salt and process to mix. Transfer the sauce to a small bowl.

Cashew Tempeh Burgers

Ingredients:

• 8 oz tempeh cubed
• 2 cups veggie stock
• 1/2 cup fresh arugula 
• 1 garlic clove
• 1/2 cup raw cashews
• 2 tbsp gluten flour
• 1 tbsp cornstarch
• 1 tbsp nutritional yeast
• 1 cup chopped onions
• 2 tbsp tomato paste
• 2 tbsp tamari or soy sauce
• oil
• sliced tomato and arugula for garnish

Directions:

Preheat the oven to 400 degrees. Put the tempeh and stock in a large pot, and bring them to a simmer. Cook on low heat, covered, until the tempeh is well moistened, about 15 minutes. Drain the tempeh in a colander. Spread it on a towel to dry, then let it cool.

In a food processor, mince the arugula and garlic. Add the cashews and process to a paste. In a small cup, mix together the flour, cornstarch, and yeast.

Add the tempeh and onions to the processor, then sprinkle the flour mixture over the tempeh in the processor bowl. Add the tomato paste and tamari/soy sauce and pulse to coarsely grind the mixture. Pause, take off the lid, and squeeze some of the mixture to see if it holds together. It should still have a chunky texture but form a ball easily.

Oil a baking sheet and scoop 1/2 cup portions of the tempeh mixture onto the sheet. Rinse your hands and use your damp palms to flatten the patties to 3/4 inch thick. Brush the tops with oil, then bake them for 15 minutes. Flip the patties with a spatula and bake until firm and toasted, about 10 minutes more. Transfer the pan to a rack to cool slightly.

Serve the hot patties on buns with sliced tomato and additional arugula.

Moroccan Carrot Salad with Dates and Almonds

Ingredients:

• 2 large carrots
• 1/2 cup dates, pitted and sliced
• 3 tbsp freshly squeezed lemon juice
• 1/2 tsp ground cumin
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1 pinch ground cayenne
• 2 tbsp extra-virgin olive oil
• 1/4 cup slivered almonds, toasted

Directions:

Coarsely grate the carrots and put them in a bowl with the dates.

In a small bowl, whisk together the lemon juice, cumin, cinnamon, salt and cayenne. Gradually whisk in the oil.

Pour the dressing over the carrots and dates and toss to mix. Serve immediately, topped with the almonds, or cover and refrigerate for up to 4 days.

Sweet Moroccan Glazed Tofu with Couscous

Ingredients:

• 12 oz extra firm tofu, drained and pressed
• 1 tsp coarsely cracked black pepper
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp ground cumin
• 1/4 tsp ground allspice
• 1 cup veggie stock
• 1 medium carrot, chopped
• 1/2 cup frozen peas, thawed
• 1 tsp extra-virgin olive oil
• 3/4 cup couscous
• 2 tbsp canola oil
• 1/4 cup agave syrup (I used honey instead...seemed to turn out ok)

Directions:

Slice the tofu into 1/2 inch strips and place them on a large plate. In a small bowl, mix together the pepper, paprika, 1/2 tsp of the salt, the cumin, and allspice. Cover the tofu slices with the spice mixture and pat to adhere it. Set aside.

In a small saucepan, bring the stock, carrot, peas, olive oil, and the remaining 1/2 tsp of salt to a boil, covered. Add the couscous, stir, and put a lid on the pan. Immediately remove it from the heat to steam for 5 minutes.

In a small frying pan, heat the canola oil and agave syrup until they start to bubble. Carefully lay the tofu in the bubbling pan, spiced side down. Cook over medium-high heat for 3 minutes, then flip the tofu and cook until it has a sweet glaze, about 3 minutes more. As they syrup thickens in the pan, spoon it over the tofu.

Fluff the couscous and top with the tofu just before serving.

New Potato Rendang with Green Beans

Ingredients:

• 1 large fresno chile, seeded
• 1/4 cup minced shallot
• 1 tbsp minced peeled fresh ginger
• 2 garlic cloves, peeled
• 1 lemon, zested
• 1 lime, zested
• 1 tsp ground turmeric
• 1/8 tsp ground cloves
• 1 cup coconut milk
• 1 lb new potatoes
• 4 oz green beans trimmed
• 1 medium carrot, julienned
• 1 tbsp tamari or soy sauce
• 1/2 tsp salt

Directions:

In a food processor combine the chile, shallot, ginger, garlic, lemon and lime zests, turmeric, and cloves. Process to puree them to a smooth paste. If needed, add a little of the milk to help it puree.

Transfer the paste to a  large frying pan, and stir in the milk. Add the potatoes and bring them to a simmer, stirring. Cover and check often, stirring and adding water as needed to keep the potatoes from sticking. When the potatoes are almost tender, about 10 minutes depending on size, add the green beans, carrot, tamari/soy sauce, and salt and keep stirring. Cook until the vegetables are tender and the sauce is completely thick and coats the vegetables, about 5 minutes. Squeeze half of the zested lime over the vegetables, taste, and add more as desired!

Thai Fried Rice

Ingredients:

• 1 cup coconut milk
• 1 cup long grain brown rice
• 1/4 cup freshly squeezed lime juice
• 3 tbsp soy sauce
• 4 tsp brown sugar
• 4 tsp cornstarch
• 1 tbsp dark miso
• 2 tbsp canola oil
• 4 large shallots, sliced
• 1/2 tsp red pepper flakes
• 12 oz firm tofu, drained and pressed
• 2 cups green beans
• 1 tbsp minced peeled fresh ginger
• 3 garlic cloves, minced
• 3 large scallions cut into 1-inch pieces
• 1/2 cup chopped cilantro
• 1/2 cup fresh basil
• 1/2 cup roasted peanuts, chopped

Directions:

In a small saucepan with a tight fitting lid, bring the coconut milk and 1 cup water to a boil. Add the rice, return it to a boil, then reduce the heat to a low simmer. Cover tightly, and cook until all the liquids are absorbed, 40 to 50 minutes. Take the pan off the heat and let it stand, covered for 5 minutes to finish steaming the rice.

In a cup mix together the lime juice, soy sauce, brown sugar, cornstarch, and miso and reserve.

Heat a large wok over high heat until very hot. Add the oil, swirling to coat the pan. Add the shallots and pepper flakes and fry over high heat until the shallots are golden, 2 minutes. Crumble the tofu in and fry it, scraping often, until golden and crisp. Add the beans and stir for 2 minutes. Add the ginger and garlic and cook for 1 minute. Pour in the liquid mixture and add the cooked rice, then start stirring and turning the mixture. Cook over high heat until the mixture is dry and well mixed. Add the scallions, cilantro and basil and toss quickly, then scrape the mixture our into a serving bowl and top with the peanuts.

Creamy Cashew Cheeze Sauce

I used this sauce over a bowl of steamed broccoli and pasta to make "mac and cheese". So yummy!
Ingredients:

• 1/2 cup raw cashews
• 1/4 cup nutritional yeast
• 1 tsp onion powder
• 1 tsp salt to taste
• 1/2 tsp garlic powder
• 1/8 tsp white pepper
• 3/4 cup non dairy milk
• 1 1/2 tbsp cornstarch
• 1/4 cup oil
• 1/8 cup miso
• 1 tbsp lemon juice
• 1 tsp truffle oil (optional..but amazing!)

Directions:

Place cashews in a large sized bowl of the food processor and finely grind- just don't let the cashews turn into a paste. Add nutritional yeast, onion powder, salt, garlic powder and white pepper. Pulse three more times to blend in spices.

In a heavy saucepan, combine milk, cornstarch and oil. Bring to a simmer over high heat. Decrease to low-medium, cover and simmer, stirring occasionally for 10 minutes, or until cornstarch dissolves. 

With the food processor running, gradually add milk/oil mixture to cashew/nutritional yeast mixture. Blend for 2 minutes or until smooth and creamy. Next blend in miso, truffle oil and lemon juice and the sauce is ready to serve!

Kung Pao Tofu

Ingredients:

• 3 tbsp soy sauce
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 lb (2 blocks) firm tofu, chopped
• 1 red bell pepper, chopped
• 2/3 cup sliced mushrooms
• 3 cloves garlic
• 2 small red or green chill peppers, diced
• 1 tsp red pepper flakes
• 2 tbsp oil
• 1 tsp ground ginger
• 1/2 cup veggie broth
• 1/2 tsp sugar
• 1 1/2 tsp cornstarch
• 2 green onions, chopped
• 1/2 cup peanuts

Directions:

In a small bowl, whisk together the soy sauce, rice vinegar, and sesame oil. Pour into a shallow dish. Add the tofu and let it marinate for 1 hour. Drain and save the marinade sauce when finished

In a large saucepan over medium high heat, sauté the bell peppers, mushrooms, garlic, chilies, and red pepper flakes in the oil for 3 minutes. Add the tofu and cook for another 2 minutes until the vegetables have become soft and brightly coloured.

Lower the heat to medium and add the reserved marinade, ginger powder, veggie broth, sugar, and cornstarch. You have to make certain to whisk this so the cornstarch doesn't become lumpy and strange looking. Stir consistently and let the sauce thicken up.

Lastly, add the green onions and peanuts, heating for a final 1 minute. POW!