Caesar Salad Dressing

This salad dressing came out a little on the thick side. It would be great for a dip or to spread on a sandwich. But, if you want to use it as a salad dressing I would think it out with a little non-dairy unsweet milk or maybe a vegetable broth. But the flavors were amazing.

1 (12.3 ounce) package extra-firm silken tofu, drained

1/4 cup lemon juice

3 cloves garlic

1 tablespoon capers

2 teaspoons mellow white miso

2 tablespoons nutritional yeast

2 teaspoons vegan Worcestershire sauce

1-1/2 teaspoons Dijon mustard

1 teaspoon garlic powder

Add all of the ingredients to a food processor and blend until smooth and creamy. You will need to scrape down the sides a couple of times.

Pour into a pint mason jar and refrigerate until ready to use.

Enjoy!!

Lasagna Soup (WFPBNO)

This soup was so delicious I made it again the very next week. Also the tofu crumbles can be used in other soups, like my Taco Soup - just change up the spices to fit the flavor profile for whatever you are making. The leftovers reheated very well and I love that this all comes together in one soup pot and baking tray. I don't know where you live but it's still very warm here in sunny Florida, but that isn't keeping me away from soups. Let me know if you give it a try. 

Tofu Crumbles:

• 2 tablespoons nutritional yeast
• 1 tablespoon low-sodium soy sauce
• 1 teaspoon chili powder
• 1/2 teaspoon garlic powder
• 1/4 teaspoon liquid smoke
• 1 package extra-firm tofu, crumbled

Preheat oven to 350F. Line a large baking sheet with parchment paper. Mix the nutritional yeast, soy sauce, chili powder, garlic powder and liquid smoke in a large bowl This will make a brownish paste.

Crumble the tofu with your fingers into the bowl.

Mix everything gently with a spatula until all of the tofu pieces are coated.

Spread on your baking sheet evenly. 

Bake for 35-45 minutes. Give it a stir every 10-12 minutes. Keep an eye on it towards the end so it doesn't burn. You just want it nice and brown.  Set aside.

Soup:

• 1 sweet onion, diced
• 4 cloves garlic, minced
• 6 cups broth, either vegetable, mushroom or garlic based (I had a garlic based bouillon)
• 1 can (14.5 ounce) crushed tomatoes
• 1 can (14.5 ounce) fire-roasted diced tomatoes
• 4 ounces mushrooms, sliced (optional)
• 2 cups baby spinach (optional)
• 1 tablespoon Italian seasoning
• 10 uncooked lasagna noodles, broken into bite-sized pieces

In a large Dutch oven or soup pan, heat 1/4 cup water. Add onion and sauté for about 5 minutes, adding the garlic during the last minute.

Stir in broth, tomatoes and seasoning. Stir.

Bring to a simmer and add the mushrooms and spinach if using.

Cook until spinach wilts. 

Turn up heat, it doesn't need to boil but you should see some ripples. Add the broken lasagna noodles.

Cook for 7-10 minutes, stirring occasionally so the noodles don't stick together. Once the noodles are done add the tofu crumbles and cook 2-4 minutes until the crumbles are hot.

Serve in a large bowl. If you wish you could garnish with some sliced scallions or a sprinkle of nutritional yeast. Remember, we are keeping the whole food, plant based, no oil.

Enjoy!!!!

Spicy Chili garlic Edamame

 Ya'll know we love the heat, give me some spicy food. If you aren't a fan just use much less of the chili garlic sauce. We have made this for a snack, as a side dish an as an appetizer. So fast and easy using frozen steam in bag in shell edamame. Go make it now!!!! Seriously, it's so easy it's not even a "recipe" - LOL

• 1/4-1/2 coarse salt
• 2 tablespoon chili garlic sauce
• 1 bag steam-in-bag whole edamame

Steam the edamame according to the package directions. Pour into glass bowl.

Add salt and stir.

Add the chili garlic sauce and stir well. Consume immediately!

Enjoy!!!

Italian Sausages

 I looked at several seitan sausage recipes to get the idea for these. Most of the recipes just didn't have enough flavor to me. I came up with this recipe that we really enjoy. I've served this cooked with sliced onions and bell peppers as a sandwich and served with warmed kraut. Which is what I did here; I hope you'll take the time to make some of these and share how  you chose to serve them.

• 2 tablespoons water combine with a vegan bouillon cube
• 1/3 cup oatmeal, uncooked
• 1 cup vital wheat gluten
• 3 tablespoons nutritional yeast
• 1 tablespoon onion powder
• 1/2 teaspoon black pepper
• 2 teaspoons oregano
• 1 teaspoon ground sage
• 1 teaspoon dried basil
• 1 teaspoon red pepper flakes
• 1 teaspoon fennel seeds
• 2 teaspoons flax meal
• 1 cup water
• 3 cloves garlic, minced
• 1 tablespoon low-sodium soy sauce

Mix the bouillon cube and water. Set aside.

Place oatmeal in a spice grinder and grind to make oat flour.

Add the oat flour to a large bowl with all of the dry ingredients. Stir well to combine.

Add the bouillon mixture, garlic and soy sauce to a blow and blend well. Pour into dry ingredients and mix until everything is incorporated. Start you steamer so the water is boiling.

This will make four sausages. Tear 4 sheets of aluminum foil and put about 1/2 cup of trhe sausage mixture onto it. Shape like a log.

Roll this up and twist the ends to close them.

Add your sausages to the steamer basket. Cover and steam for 40 minutes. Then remove from heat and allow to cool enough that you can remove the aluminum foil

Let them continue to cool (or add to the frig) This will make them firmer. 

I heated my sausage in a nonstick skillet to warm it up.

Then added warm kraut to the bowl. To serve I squirted yellow mustard all over it! 

Enjoy!