Saturday, December 19, 2020

Taco Spaghetti

I love this dish, it's a mish-mash of Italian and Mexican. It cooks pretty quickly and leftovers reheat well. I did cave and used Beyond Meat Crumbles, so it's vegan but not considered whole food. You could use some soy curls, tempeh or even tofu to make it WFPB. I have not tried it, but hear that you can freeze tofu and then thaw it and it totally changes the texture. Of course you would have to prepare in advance to use this method. This is a yummy dish. Let me know if you try it.

  • 1 pound brown rice spaghetti
  • 1 package Beyond Meat Crumbles
  • 2 tablespoons tomato paste
  • 1-1/2 cups salsa, we love Herdez brands
  • 1 4-ounce can chopped green chiles
  • 1 package reduced sodium taco seasoning
  • 1 2.25-ounce can  sliced black olives
  • 1/2 cup green/pimento stuffed olives, halved
  • 3/4 cup vegan cheddar shreds (or use Brand New Vegan's cheese sauce)
  • Garnish: sliced scallions, sour cream, vegan parm, avocado, jalapenos, (I only used scallions)

Cook pasta according to package directions. While it cooks add the crumbles, tomato paste, salsa, green chilies and the taco seasoning to a large skillet. Stir well.

Once the sauce is good and hot add your choice of cheese. Mix well (if you you shreds be sure they melt before you move forward).  Drain pasta and rinse with cold tap water. Add the pasta to the skillet and mix well. My skillet was very full so be careful.

Top with black and green olives and garnish with the toppings of your choice. 

Enjoy. This made about 6 servings. Serve with a side salad and you have a full meal.

Sunday, December 13, 2020

Ramen (WFPBNO)

I made this soup yesterday. I didn't think too much about it and only took the one picture before we dove in. Man, what a mistake, this is delicious and I will make it again so I can get the step by step pictures. But it was so good I didn't want to make ya'll wait on the recipe. So here it is with only the one picture. When I make it again (soon) I'll add the other pics. Stay well and warm! Makes 3 large servings.

  • 1 tub extra firm tofu, pressed
  • salt
  • black pepper
  • 3 medium cloves garlic, minced
  • 4 cups vegetable broth, low or no sodium
  • 1 brick Lotus Foods Millet and Rice ramen
  • 2 tablespoons low-sodium soy sauce
  • 1/2 tablespoon Gochujang, if  you don't like heat leave it out
  • 1 dried Arbol chili, cut in half and shake out seeds, if  you don't like heat leave it out
  • 2 baby bok choy, sliced
  • 1/2 cup mushrooms, thinly sliced
  • scallions, sliced for garnish

Preheat oven to 400F. Cover baking sheet with parchment paper. Cut tofu into bite sized pieces. Sprinkle tofu with salt and pepper. Bake fir 10 minutes, turn and bake another 10.

While the tofu is baking, heat the broth in a soup pot and add the rest of the ingredients, except scallions. Simmer, covered while tofu cooks.

Once tofu is done add to soup pot. Stir and serve, garnished with scallions.

I had the leftovers today for lunch and the noodles were pretty soft from sitting in the broth, but it was still delicious!

Saturday, December 5, 2020

Oven Roasted Tofu & Veggies

 I love oven roasted veggies. I took what we had in the frig that needed to be consumed and chopped it all in uniform sizes. Made a sauce with Dijon mustard, agave, chopped onion (next time I would dice it smaller) and tossed everything in it before baking. I think I ended up putting a little more Dijon on my serving. This was good but I would amp up the spices next time.

  • 1 sweet onion, diced (use about 1/4 cup and mince for the sauce)
  • 2 tablespoons lemon juice
  • 1 small sprig rosemeary
  • 1 head broccoli, cut into florets
  • 1 cup mushrooms, quartered (small ones halved)
  • 5 baby red potatoes, scrubbed
  • 1/3 cup Agave
  • 3 tablespoons Dijon mustard
  • 1 block extra-firm tofu, pressed, cut into bite sized cubes

Preheat oven to 375F. In a small bowl mix minced garlic, chopped rosemary, Dijon and agave. Add some black pepper. Set aside.

In a container mix the tofu with a fourth of the sauce. Mix well then add to baking sheet covered with parchment paper.

Do the same with each individual vegetable. They are easier to turn if you keep them separate. But you could just dump it all in a large bowl, toss the sauce over it and be done.

Cook for 10-15 minutes. Flip everything and cook another 10-15 minutes. Until veggies and tofu are done but not over-cooked.

Add some of each item to your dish and enjoy!!