Thursday, January 27, 2011

Thai Stir-Fry with Spicy Peanut Sauce

Spicy peanut sauce coated vegetables and tofu. This dish was amazing, and Jack declared it a definitely make-again. You may want to taste the dish before you add all of the heat the recipe calls for, we love spicy food. Just adjust the heat to your taste and enjoy.
  • 1 package extra firm tofu
  • 1/2 cup peanut butter
  • 1/2 cup water
  • 2 tablespoons Bragg's
  • 1 teaspoon lemon juice
  • 1 tablespoon brown sugar
  • 2 tablespoons canola oil
  • 6 cloves garlic, minced (or to taste)
  • 1 tablespoons crushed red pepper (depending on how spicy you like! you can add more or less)
  • 3 - 4 cups favorite stir fry veggies - I used broccoli, water chestnuts, bell peppers, sweet onion & carrots
  • 1 tablespoon spicy chili and garlic sauce (again depending on how spicy you like!)

In a small bowl blend peanut butter, water, Bragg's, lemon juice and brown sugar. (tip, I heat the peanut butter in the microwave prior to adding other ingredients to "liquefy" the peanut butter. It blends much easier that way) - I forgot to take a picture of the sauce :-(

Cut the tofu into thin strips length wise and then into thirds width wise. Coat with half of the peanut sauce and let marinate while you chop all the veggies.

In a large skillet or wok heat the oil over high heat. Add the garlic and crushed red pepper, stir fry 30 seconds. Add the marinated tofu being sure to include all of the marinade (a lot of it will be absorbed by the tofu).

Put a skin on the tofu  (about 5-10 minutes each side). 

Add veggies.

Stir fry until they just begin to soften but are still a little crunchy (about 5 minutes. Stir in the other 1/2 of reserve peanut sauce and chili sauce until sauce is smooth. (about 3-5 minutes)

Serve and enjoy! Delicious!!!

Tuesday, January 25, 2011

Chick'n Pot Pie

I love Gardein products, they are delicious, filling and really help me fix dishes that call for meat. However, they are not easy to find in my area and I think my store is going to discontinue carring them (insert sad face!). I pretty much followed their recipe to the letter except - no sage in the house, I used homemade vegetable stock, no puff pastry but I did have phyllo dough. Let's continue to the yummy!

  • 1 package Gardein™ Chick'n scallopini, cut into 1/4 cubes
  • 6 cups vegetable stock
  • 1 medium yellow onion, diced
  • 1 cup carrots, peeled and diced
  • 1 cup frozen peas, thawed or not
  • 3/4 teaspoon thyme, minced
  • 3/4 teaspoon sea salt
  • 3/4 teaspoon fresh ground pepper
  • 1 tablespoon nutritional yeast flakes
  • 1 tablespoon Braggs
  • 3-4 tablespoons canola oil

  • 3/4 cup flour
  • 3/4 cup Earth Balance butter

  • 1 sleeve (there are two in the box) phyllo

Pre-heat oven to 375°F.  Brown gardein scallopini in a sauté pan with 1 tablespoon canola oil. Season with salt and pepper. Remove from pan and set aside.

Make Roux: melt Earth Balance in a sauté pan, add flour and whisk constantly until light brown in color. Cool and set aside.

In a 5 quart stock pot cook onions in canola oil for 3 minutes then add carrots, thyme, salt and pepper. Continue to cook for 5 minutes.

Add boiling stock and simmer for 5 minutes, whisk in yeast flakes.

Add the roux a bit at a time and continue to cook as sauce begins to thicken. Stir in gardein scallopini, tamari and peas.

Pour mixture into a large casserole dish.

Cover mixture with phyllo and tuck in the edges. Cut small slits to vent. Bake for 35 min or until internal temperature reaches 165°F.
Serve with a side salad and your favorite wine. Enjoy!

Saturday, January 22, 2011

Unstuffed Cabbage

This original recipe was made and deemed "Awesome" when we were eating meat. I found it the other day when shuffling through recipes and decided to vegan it and it's just as delicious if not better. Just be sure to NOT overcook your cabbage, I over did mine some and it's much better when the cabbage is holding up and not mushy.

  • 1 2-pound head green cabbage, quartered lengthwise and cored
  • 1/2 cup vegetarian broth
  • 3 garlic cloves, thinly sliced, divided
  • 1 large onion, thinly sliced
  • 1 tablespoon olive oil
  • 1 package Gimme Lean Ground Beef Style
  • 1 28-ounce can whole tomatoes in juice
  • 1/3 cup dried cranberries
  • 3 tablespoon red-wine vinegar
  • 1 tablespoon packed light brown sugar
  • 2 tablespoon chopped flat-leaf parsley

Accompaniment: steamed rice

Cook onion and 2 cloves of  garlic in oil in a heavy medium pot over medium heat, stirring occasionally, until golden, about 8 minutes.

Increase heat to medium-high and stir in Gimme Lean along with 1/2 teaspoon each of salt and pepper. Cook, stirring and breaking up lumps with a wooden spoon, about 5 minutes.

Meanwhile, place cabbage in a deep 12-inch heavy skillet with broth, 1 garlic clove (sliced), and a rounded 1/4 teaspoon salt.

Bring to a simmer over medium heat, then cook, covered, turning cabbage occasionally, until tender, about 20 minutes. (Add more broth or water if necessary.) Don't overcook the cabbage. Once it is done but still holding it's shape get it off the fire if the sauce isn't ready.

Stir tomatoes with their juice, cranberries, vinegar, and brown sugar into the beef mixture and simmer, uncovered, stirring occasionally and breaking up tomatoes with spoon, until slightly thickened, about 20 minutes. Season with salt.

Pour sauce into skillet with cabbage and simmer, uncovered, 5 minutes. 

Serve sprinkled with parsley and a side of rice.

Wednesday, January 19, 2011

Artichoke Bean Dip with Roasted Red Peppers

It might have been mentioned before - how much I love snacking. This is a simple, healthly vegan bean dip. We liked the pita chips the best with it but you can use whatever you like, even celery or carrots. I added the ground horseradish to the dip, since we always enjoy a kick, but you may want to leave it out or add less.

  • 1 can cannellini beans, drained and rinsed
  • 1 can artichoke hearts, drained
  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons lemon juice
  • 3 cloves garlic, quartered
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon cayenne pepper
  • 2 tablespoons prepared horseradish
  • 1/4 cup roasted red sweet pepper strips
  • 1 tablespoon snipped fresh basil
  • Coarse sea salt or kosher salt
  • Assorted crackers, toasted baguette slices, toasted pita chips, celery or carrots

In a food processor combine beans, artichokes, olive oil, lemon juice, garlic, salt, horseradish and cayenne pepper.

Cover and process until almost smooth, scraping sides of bowl as necessary.

Transfer to serving bowl. Cover; let stand at room temperature until ready to serve (up to 2 hours).  Top with roasted red sweet pepper strips and basil.

Or cover and chill up to 24 hours. Let stand at room temperature about 1 hour before serving. To serve, sprinkle lightly with additional salt.  Serve with crackers, baguette slices, or pita chips. Makes 12 to 14 (3-tablespoon servings).

Tuesday, January 18, 2011

Black Bean & Quinoa Chili

We love one pot wonders, soups, stews, etc. especially when the weather is cool and/or we are having folks over. I found this recipe online and have made it twice already. No fancy ingredients, no major amount of time but an awesome bowl of deliciousness.

  • 1 cup quinoa, rinsed
  • 2 cups water
  • 1 tablespoon oil
  • 1 onion, chopped
  • 4 cloves garlic, chopped
  • 1 jalapeno pepper, chopped
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 (28 ounce) can crushed tomatoes
  • 2 (19 ounce) cans black beans, drained and rinsed
  • 1 green bell pepper, diced
  • 1 red bell pepper, diced
  • 1 zucchini, diced
  • 1 tablespoon chipotle chili in adobo sauce, chopped
  • 1 teaspoon dried oregano
  • salt and pepper to taste
  • 1 cup corn (fresh, frozen or canned)
  • 1 handful cilantro, chopped

Simmer the rinsed quinoa in the water until absorbed, about 20 minutes. Heat the oil in a pan, add onions and saute until tender, about 5 minutes.

Add the garlic, chili powder and cumin and saute until fragrant, about 1 minutes.

Add the tomatoes, beans, peppers, zucchini, chipotle, oregano, salt and pepper and simmer for 20 minutes.

Add the quinoa and corn and simmer for 5 minutes.

Remove from the heat and stir in the cilantro. I like to add a dash or two of  Frank's Hot Sauce. ;-)

Sunday, January 16, 2011

Black Bean & Corn Salsa

Football, family, friends and food equal FUN!!!  Some of that food must be appetizers/snacks. This is a sure to please all recipe and it comes together really quick!
  • 1 (15-ounce) can black beans, rinsed and drained
  • 1 cup frozen corn, thawed
  • 1 small green bell pepper, chopped
  • 2 plum tomatoes, seeded and chopped
  • 4 green onions, chopped
  • 1/4 cup Italian vinaigrette dressing
  • 1 tablespoon fresh lime juice
  • 2 teaspoons chopped fresh cilantro
  • 1/2 teaspoon garlic salt
  • 1/2 teaspoon seasoned pepper
  • 1/2 teaspoon chili powder
  • 1/2 teaspoon hot sauce
  • Assorted tortilla chips

Add first 12 ingredients into a medium bowl.

Stir well, cover and chill 1 hour or up to 24 hours.

Serve with tortilla chips.

Sunday, January 9, 2011

Gnocchi with White Beans

I've never eaten gnocchi. While browsing the isles of a local store I saw Whole Wheat and Sweet Potato Gnocchi so I grabbed them. Within the week I was flipping through a magazine, saw a Gnocchi recipe and below is my version. This will definitely be made again!

  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1  tablespoon olive oil
  • 1 package gnocchi
  • 1 package fresh organic baby spinach
  • 1 can cannellini beans, drained and rinsed
  • 1 can Italian diced tomatoes, undrained
  • 1/4 teaspoon pepper
  • 1/2 cup shredded Daiya mozzarella cheese
  • 3 tablespoons  vegan Parmesan

In a large skillet, saute onion and garlic in oil until tender.

Add gnocchi; cook and stir for 5-6 minutes or until golden brown.

Stir in spinach; cook until spinach is wilted.

Add the beans, tomatoes and pepper; heat through.

Sprinkle with cheeses; cover and removed from heat. Let stand for 3-4 minutes or until cheese is melted.

Serve with a side salad and/or a nice slice of bread.