Jalapeno Cornbread Muffings (WFPBNO)

These mini muffins make a great side to soup, stew or even a salad. I also used some vegan hotdogs, cut them into 1/4 inch or so slices and pushed them into the center of a few muffins to make mini corndogs for the games this afternoon. These come together in about 10-15 minutes and only cook for 20 minutes. So fast and easy. You could make these in large muffin tins and probably cook about 25-30 minutes. Check them with a toothpick to see if it comes out clean. If you aren't into heat you can use a different pepper for color or totally leave the peppers out. 

 

• 1 cup almond milk, unsweet
• 1 tablespoon white vinegar
• 1 tablespoon flaxseed meal
• 3 tablespoons water
• 1 cup corn meal, I used yellow
• 1 cup unbleached white flour
• 2/3 teaspoon baking soda
• 1/4 cup coconut sugar
• 1/2 teaspoon salt
• 1/8 cup agave
• 1/3 cup applesauce, unsweet
• 3 tablespoons aquafaba
• 2 jalapeños, separated
• 2 vegan hotdog, sliced into 1/4-inch long pieces (optional)

mini silicon muffin pan placed on top of a cookie sheet for stability

Pour milk and vinegar into a measuring cup and stir to combine. Add flax meal and water to a small bowl and combine. Let these sit for about 5 minutes to thicken.

Preheat oven to 350F. Add cornmeal, flour, baking soda, coconut sugar and salt to a medium bowl. Stir to combine well.

Add agave, applesauce, aquafaba, flax meal mixture and milk mixture to bowl. Stir to combine.

Diced one jalapeno and add to the batter. Fold in.

I used a small cookie dough scoop to add batter to the muffin pan. Top each muffin with optional vegan hotdog and/or a sliced of the other jalapeno.

Bake for 18-20 minutes until toothpick comes out clean.

Serve warm with a cup of soup or as an appetizer.

Enjoy!!!!

Kung Pao Tofu II (WFPBNO)

I have a Kung Pao Tofu recipe on the blog, but this one is all made in 1 oven safe dish. It was amazing> If you don't have dried red chilies you can omit this and use more crushed red pepper, if you enjoy some heat.

The pic of my plated dish wouldn't let me edit it. The software said it was corrupt. So the bottom didn't come out the way it should have. Sorry!

I wanted to use a red bell pepper but didn't have a red so I used the small orange salad peppers that we grew along with green bell pepper. But next time I will use a red bell for the beautiful color and sweetness. You will want to make some rice or some type of grain to serve this saucy entre over. 

Sauce:

• 1/2 cup vegetable broth
• 1/4 cup low-sodium soy sauce
• 1/4 cup hoisin sauce
• 1/4 cup maple syrup
• 2 tablespoons dry white wine, I used Pino Grigio
• 2 tablespoon balsamic vinegar
• 1/2 teaspoon dried ground ginger
• 1/2 teaspoon crushed red pepper
• 4 teaspoons cornstarch

Whisk all the sauce ingredients into a bowl until the cornstarch is well mixed in. Set aside.

Ingredients:

• 1 package (16 ounces) super firm tofu, cubed (see notes)
• 2 tablespoon low-sodium soy sauce
• 2/4 cup cornstarch, divided
• 1 cup red bell pepper, cut into bite-sized pieces
• 1 cup green bell pepper, cut into bite-sized pieces
• 1/2 cup green onions, sliced
• 3 cloves garlic, thinly sliced
• 5 dried Thai red chilies, optional for spice
• 1/2 cup dry roasted peanuts
• a drizzle of water or broth

Preheat oven to 450F. Cut the tofu into cubes  approximately the same size. Add to bowl and drizzle 2 tablespoons soy sauce over and mix well.

Add 1/4 cup cornstarch and mix again. Be gentle so you don't break up the tofu.

This will be a little goopy but it's okay.

Add tofu to a oven safe 9x13 baking dish.

Add the bell peppers, green onion, garlic and dried chilies with a drizzle of broth.

Bake for 20 minutes until tofu is slightly brown.

Add the sauce you made earlier and stir. Bake for another 15 minutes, until sauce if thick and bubbly.

Add the peanuts.

Stir dish

Serve with rice, couscous or whatever grain you have chosen. Garnish with white sesame seeds.

Enjoy!!!!

Notes:

• You can add more vegetable if you want, broccoli would make a good choice. 
• If you don't have super firm tofu you can use extra-firm and just press it before proceeding with the recipe.

Broccoli & Chickpea Stir-Fry (WFPBNO)

This flavorful stir-fry comes together really quick. You can have dinner on the table in 30 minutes or less. The sauce is a delicious garlic and ginger sauce that slightly thickens upon cooking due to the cornstarch. Be sure to get your rice or whatever you want to serve it over started before you begin the stir-fry. Yummy flavors for sure in this dinner and leftovers heat up easily.

Stir-Fry:

• 1 onion, diced (my homegrown onions were small so I used 2 you want about 1 cup)
• 2 tablespoons garlic, minced
• 1 heaping tablespoon fresh ginger, minced
• 1 teaspoon onion powder
• 1 teaspoon paprika
• 1/2 teaspoon smoked paprika
• black pepper to taste
• pinch of cayenne pepper (optional)
• 1 medium head of broccoli, cut into small florets
• 1/3 cup vegetable broth
• 1 (15-ounce) can chickpeas, rinsed and drained
• Cooked rice for serving

Sauce:

• 1/2 cup water
• 3 tablespoons reduced-sodium soy sauce
• 2 tablespoons rice vinegar
• 2 tablespoons maple syrup
• 1 tablespoon cornstarch

Add a small amount of water or broth to a non-stick skillet. Heat, then add onion, ginger, garlic and all the spices. Saute for 3-4 minutes.

While it's cooking add all of the sauce ingredients and mix well. Set aside.

Add broccoli and vegetable broth to skillet. Cook until broccoli begins to get tender. About 8-10 minutes.

Pour the sauce into the pan and add the chickpeas. Stir well. Bring to a boil until sauce simmers for a few minutes.

Serve over cooked rice or grain of your choice.

Enjoy!!!

Smothered Green Chili Burritos

These were really good but I used a little too much spinach so I'm going to adjust the amount in the following recipe for you. Lots of nice flavors going on here, wish I had a slightly larger burrito but hey, you gotta use what you have! These had a really nice flavor and the sauce was spot on. I had some frozen roasted Hatch chilies in the freezer that I used but you can sub a can of diced green chilies. This filling would also make a delicious quesadilla or taco. 

Filling:

• 1 small onion, diced
• 1 potato, diced (I used a russet, but a Yukon gold would be delicious)
• 1/2 red bell pepper, diced
• 2 cups frozen spinach
• 1 15-ounce can pinto beans, drained and rinsed
• 1 teaspoon smoked paprika
• 1/2 teaspoon cumin
• 2 teaspoons Braggs liquid aminos
• 1/2 cup vegetable broth

Sauce:

• 1 small onion, diced
• 1 ice cubed roasted Hatch chilies (or sub 1 4-ounce can diced green chilis)
• 1/2 cup vegetable broth
• 1/2 teaspoon cumin
• 1/2 teaspoon onion powder
• 1 teaspoon Braggs liquid aminos
• 1 tablespoon lemon juice
  
  
• Flour tortillas

Saute onion in a splash of water until translucent .

Add the onions to a blender. Add remaining sauce ingredients (not the tortillas) to blender.

Blend until smooth.

Cook the other small onion in a large skillet with a splash of water until translucent.

Add the remaining filling ingredients to the skillet and cook over medium until the potatoes are soft, 10-15 minutes. Add more vegetable broth or water if the pan starts to dry out.

Once potatoes are soft remove from heat and create an assembly line to fill the tortillas.

Place burritos in a cast iron pan and brown on all sides.

Place burrito on a plate and top with cheese sauce and a generous amount of the chili sauce.

These can be garnished with whatever you enjoy. Sliced jalapenos, guac, extra cheese sauce, etc.

Enjoy!!