Baked Ginger Garlic Tofu (WFPBNO)

This tofu recipe is so easy and delicious. I made it last night and added it to a Sushi Bowl, be sure to check back next week for that recipe. It would also be good in any stir-fry or salad. The flavor is not overpowering. I used a super firm tofu but I think a firm or extra-firm would work better. Just be sure to press it to get all the liquid out of it and then marinate it. The longer the better. You can also gently press down on the tofu as it marinate using a storage container and the tofu will act like a sponge and soak up a little extra marinade. Honestly as soon as this came out of the oven and was cool enough to not burn my mouth I snacked on a few pieces. 

• 1 16-ounce package tofu, firm or extra firm, organic
• 1/4 cup low-sodium soy sauce
• 1 inch ginger, sliced thin
• 1 tablespoon minced garlic
• 1 tablespoon rice vinegar

Put all ingredients except for the tofu in a blender and blend until fairly smooth. Set aside. Cube tofu into bit sized pieces and add to a container to marinate. 

Pour marinade over the tofu and toss until each piece is coated.

Preheat oven to 400F. Cover sheet pan with parchment paper. Add tofu to pan.

Bake for 15 minutes. Remove from oven and add more marinade to the top of each piece.

Return to oven and bake another 10-12 minutes. 

Serve however  you wish.

Pasta Puttanesca (WFPBNO)

This delicious pasta dish uses a store-bought Marinara sauce and then adds capers, olives, etc to amp up the flavors. I found this Marinara sauce at Aldi's with 0 fat added and no added sugars. It is inexpensive and tasty and complies with the WFPBNO way of eating. If you don't like olives you can leave them out and maybe use a few more capers. 

• 1 sweet onion, chopped
• 1 heaping tablespoon minced garlic
• 2 tablespoons red wine (I use Pinto Noir)
• 1 tablespoon balsamic vinegar
• 1 jar fat-free Marinara sauce (mine was 23 ounces)
• 2 tablespoons Italian seasoning
• 1/3 cup capers
• 1/2 cup kalamata olives, pitted (I used whole but halves would work too)
• 1 can hearts of palm drained and chopped
• 2 handfuls fresh baby spinach, roughly chopped
• 1 teaspoon red pepper flakes
• 1 box pasta (I used spaghetti noodles)

Start a large pot of water to cook your pasta in. In a medium saucepan add onion, garlic, red wine and vinegar. Cook, stirring frequently for about 5 minutes. 

Add the Marinara sauce and Italian seasoning. Cook for 5 more minutes.

Add the remaining ingredients, except the pasta, heat through. I covered and simmer on medium low while the pasta cooked.

Drain the pasta and serve with the sauce over it. I garnished with nutritional yeast.

Enjoy!!!

Mushroom & Spinach Pasta Salad (WFPBNO)

The weather has really started to heat up here in Florida. I wanted something lighter for dinner and haven't made pasta salad in a while. I had all of the ingredients to throw this pasta salad together. If you don't have fresh spinach try using a sliced zucchini. I used the mayo recipe from Dr. McDougall's Starch Solution cookbook. If you don't have vegan mayo you should make it first or while the vegetables roast. If you don't have grape tomatoes you can chop a large regular tomato. I think this recipe is very forgiving so just use the veggies you have on hand that you enjoy eating. 

                                        

Dressing:

• 1/2 cup tofu mayo
• 2 tablespoons Dijon mustard
• 1 tablespoon maple syrup
• 1 tablespoon white balsamic vinegar
• 1 tablesoon dried dill

Mix all dressing ingredients in a mason jar. Stir well. Put in frig until needed.

Pasta Salad:

• 8 ounces baby bella mushrooms, sliced
• 1 container grape tomatoes
• 1 tablespoon garlic, minced
• 1/4 red onion, sliced thin
• 1 tablespoon Italian seasoning
• 2 tablespoons aquafaba
• 6 ounces (almost 3 cups) Farfalle pasta
• 1 15-ounce can cannellini beans, rinsed and drained
• 5 ounce bag fresh spinach, lightly chopped
• Garnish: salt, pepper, nutritional yeast

Preheat toaster oven to 400F. Cover baking sheet with parchment paper. Add vegetables, garlic, Italian seasoning a couple tablespoons aquafaba to a large bowl. Toss well. Add vegetables to the baking hseet and roast 25-30 minutes.

When they are done return to your large bowl.

While the veggies roast cook pasta according to package directions. Once it's done rinse with cold water and then toss in the spinach and give it a good stir.

Add beans to the vegetables and toss. This should be cool before you add the pasta.

Add cooled pasta and spinach to the veggies and toss well.

Add the dressing you made earlier and combine well.

Garnish and serve.

Enjoy!! 

Cabbage Roll Soup (WFPBNO)

I bought a huge head of cabbage at the store and have made 3 different recipes out of it. This was the last of the cabbage. I know I've said again and  again how much I enjoy soup. This was no exception. This soup is really easy to throw together, uses one pot and leftovers reheat nicely.  All of the ingredients are probably in your pantry and frig with the exception of the cabbage which is now in season and is so inexpensive. Give it a try and let me know what you think. 

• 1/4 cup water
• 1 can drained lentils
• 1 medium sweet onion, diced
• 1 tablespoon minced garlic
• 4 cups chopped green cabbage
• 2 medium carrots, sliced
• 4 cups vegetable broth, I love Better Than Bouillion
• 3 8-ounce cans tomato sauce
• 1/2 cup white rice, uncooked
• 1 bay leaf
• 3 tablespoons coconut sugar
• chopped fresh cilantro for garnish

In a large Dutch oven add the water, onion and garlic and cook until onion is tender.

Add the lentils, cabbage, carrots, tomato sauce, broth, rice, bay leaf and coconut sugar. Stir well.

Bring soup to a simmer and cook for about 25 minutes. Stir frequently to keep the rice from sticking. 

Check to make sure rice is cooked through. 

Remove bay leaf and serve with chopped cilantro. I used part of a baguette and made cheese toast on the side.

Enjoy this healthy and hearty soup. Makes 6 servings.

Enchilada Bake

 Although we mainly eat Whole Food Plant Based No Oil (WFPBNO) every now and then I succumb to my taste buds wanting something comforting like the old foods I used to eat. I will never consume animal products but I will purchase, on occasion, processed vegan foods. They are used in this dish. You could make Chuck's cheese sauce and use lentils, or crumbed soy curls instead of vegan crumbles to make this a WFPBNO recipe. And maybe in the future I will do that to show it can be just as delicious. However, I had the crumbles and vegan cheese shreds in the house and decided to use them. This dish is delicious but again it could be made WFPBNO and be just as tasty, I'm sure! This made 6-8 servings depending on how hungry you are. The leftovers heated well in the toaster oven or microwave. 

• 12 ounce package frozen ground beef style crumbles
• 1 packet taco seasoning
• 1/2 cup scallions, sliced
• 2 tablespoons all-purpose flour
• 1 cup low-sodium vegetable broth
• 1 can black beans, rinsed and drained
• 1 can pinto beans, rinsed and drained
• 1 recipe of McDougall's Enchilada Sauce or 2 cans enchilada sauce
• 1 bag corn or flour tortillas
• 3 cups vegan cheddar shreds
• 1 4-ounce can green chiles
• 1 large hand full of tortilla chips, crumbled

Preheat oven to 375F. In a bowl, combine crumbles with taco seasoning. Set aside.

Heat 2 tablespoons water in a large skillet over medium heat; add scallions and cook 3 minutes.

Add flour and cook 1 minute. It will be thick and pasty.

Add stock; combine will with a whisk and cook about 1 minute.

Add beans; stir well and set aside.

To a large casserole dish add enough enchilada sauce to cover the bottom.

Place tortilla layer over the sauce; pour bean mixture on top. 

Add a third of the cheese and half of the chiles.

Add more enchilada sauce.

Top with another layer of tortillas.

Add seasoned crumbles.

Add half of the remaining cheese and the rest of the chiles and half of the remaining sauce.

End with another layer to tortillas.

The rest of the enchilada sauce and cheese.

I covered with parchment paper and then covered with foil. Add dish to a baking sheet incase it spills over. Bake for 30 minutes.

Remove foil.

Add a layer of crumbled tortialla chips.

Return to oven for 15 minutes.

I let it rest while I prepared my garnishes. I shredded iceburg lettuce, broke out the store bought salsa and guac, a little vegan sour cream and homemade quick jalapeno pickles.

This was amazing. It would be a great dish to serve company since it makes so much.

Enjoy!!