Tempeh Bacon (WFPBNO)

This is the best homemade bacon I've made. This makes a vegan bacon, lettuce and tomato sandwich a true joy. I am also going to make a BLT salad using these strips. But, I will cut them into smaller bite-sized pieces for a salad. You really should give these a try and remember tempeh is a fermented food so it's gut healthy!!!

• 1 8-ounce package original tempeh, I use LightLife
• 1/4 cup reduced sodium soy sauce
• 2 tablespoons pure maple syrup
• 1 teaspoon sriracha
• 2 teaspoons liquid smoke
• 2 teaspoons black pepper

Remove tempeh from packaging and cut in half. Place a small saucepan of water on to boil. Once boiling add tempeh and boil for 20 minutes.

Make the marinade while the tempeh is boiling. Set this aside for now.

Once tempeh has boiled, drain the water and set the tempeh aside to cool. To a container with a tight lid cover the bottom of your container. Cut the cooled tempeh into thin strips like bacon. Add these to the marinade and pour a little marinade over each layer. Cover and refrigerate overnight for the best flavor. Every time you go to the frig flip the container over so all of the tempeh gets a good amount of time in that marinade.

Line a large baking sheet with parchment paper. Preheat the oven to 400F. 

Place the tempeh on the baking sheet with a little space between each piece. Save that container of marinade.

Bake for 15-20 minutes. Be sure to check it at the 15 minute mark since all ovens are different. The last few minutes keep an eye on this so it doesn't burn. Now add the tempeh back to the container with the leftover marinade. Reheat in the toaster oven for a few minutes or microwave briefly. 

This is so damned good. I can't wait to have a BLT using this. You can taste the marinade before you add the tempeh to see if you want a little more heat, or smoky flavor.

Stuffed Zucchini

These turned out so good and will definitely be made again. Just serve with a side salad and dinner is ready. This mixture could also be used to stuff acorn or yellow squash, bell peppers and maybe cabbage leaves. I didn't have my homemade cheese sauce and used Daiya cheese shreds. This is what kept this dish from being "whole food plant based no oil". So, don't be like me; plan ahead and have some cheese sauce ready to top these. Scooping out the inside of the zucchini is super easy if you have a melon baller utensil.
Let's make these stuffed zucchini!

• 2 medium zucchini
• 1 smallish sweet onion, chopped
• 1 heaping tablespoon minced garlic
• 1 small bell pepper, chopped
• 1 can chickpeas, drained and rinsed
• 1 heaping tablespoon tomato paste
• 1 tablespoon hot sauce, I used Franks
• 4-6 tablespoons unsweet plant-based milk, I used almond
• 1 tablespoon garlic rice vinegar
• 1 tablespoon reduced-sodium soy sauce
• 1 teaspoon onion powder
• 1 teaspoon coconut sugar
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon ground cumin
• 1/2 teaspoon chili powder
• a few grinds of black pepper
• 1/2 cup canned brown lentils (optional)*

Cut zucchini in half lengthwise. Scoop out the flesh leaving a little less than 1/2 an inch border. Chop up the scooped out parts.

In a large non-stick skillet heat a little water and add onion. Sauté about 4-5 minutes.

Add garlic, bell pepper, zucchini flesh, all the spices, soy sauce, vinegar, tomato paste, hot sauce and milk. Cover and cook about 10 minutes, stirring occasionally.

Preheat oven to 400F. Add the chickpeas and lentils to the skillet and cook for a few more minutes. You can leave the lid off so it thickens up. Taste and adjust spices if needed.

Line a baking sheet with parchment paper. Stuff each zucchini half with the chickpea mixture.

Add your cheese to the top.

Bake for 20-25 minutes. 

You can garnish with fresh herbs if you have them. Serve with a side salad for a delicious dinner.

* I had a 1/2 cup of lentils in the frig and added them to this so that they wouldn't go to waste. If you have a little bit of something that would fit this flavor profile fill free to add it. This is a great way to use up bits of veggies so they aren't wasted.

Enjoy!!!!!

General Tso's Tofu (WFPBNO)

I encourage you to make this sometime this week. It's so delicious!!! I found a recipe I based this on but it had oil and sesame oil in it and you know I don't use oil. So, here is my modified version getting rid of the things we don't consume. Be sure to cook have some rice or noodles cooking to serve it over. This can be ready in about 40 minutes and should serve 4. The fresh vegetables make a huge difference since they maintain some of their crunch and the colors are amazing. Go get the ingredients and make this!

For the Tofu:

• 1 14-ounce extra firm (or firm) tofu, press and cut into bite-sized cubes
• 1 tablespoon low-sodium soy sauce
• a few grinds multi-color peppercorns
• 1/4 teaspoon red pepper flakes
• 2 tablespoon cornstarch

Add the soy sauce to a bowl.

Add the mixed peppercorn grinds, red pepper flakes and the cornstarch.

Gently toss the tofu to coat each piece. Be careful so you don't tear it up.

Place the tofu on a parchment lined baking sheet and bake at 400F for 20 minutes.

For the Sauce:

• 1-inch piece of ginger, minced
• 1 heaping tablespoon minced garlic, I buy pre-minced
• 1/2 cup red bell pepper, cut into bite-sized squares
• 1/4 cup green bell pepper, cut into bite-sized squares
• 2 tablespoons green onion, use only white parts, save green part for garnish
• 1/4 cup low-sodium soy sauce
• 3 tablespoon coconut sugar
• 2 tablespoons rice vinegar
• 1 tablespoon mirin
• 1 tablespoon sambal oelek
• 1/2 cup water mixed with 2 teaspoons cornstarch
• Garnish: green parts of green onion and sesame seeds

To a medium sized skillet add a couple tablespoons water and add the ginger and garlic. Cook for 10-15 seconds.

Add the bell peppers and other veggies. Toss well.

Add all of the sauces and brown sugar, mix well.

bring to a boil for 2-3 minutes. Stir cornstarch into water and add it to the skillet.

Simmer for a minute or two. Then afdd the tofu and turn the heat off.

Fold the tofu and veggies into the thickened sauce.

Serve with rice and garnish with green onion tops and sesame seeds.

Enjoy!

Taco Cups

Just in time for Taco Tuesday. I made these, taco cups, a couple of weeks ago and have just been too busy to post them. But, I promise to get back to a post a week! Also, I filled these a little too full. I'd only fill them about half way so your toppings stay put! They are messy, but fun, to eat since I just used my hands. I only made four and you can use whatever type of vegan ground you wish. I only had Beyond Meat burgers, so I thawed out 2 and made these but ideally you would use a package of the Beyond Meat ground or Impossible ground. They are found in the freezer case of most supermarkets, shrink-wrapped in clear plastic with a black plastic back. These obviously would also make great tacos, burrito filling or nachos. 

• 12 ounces vegan ground
• 1 package taco seasoning
• 4 ounce can chopped green chilies
• 1/2 cup vegan cheddar shreds
• street-style flour tortillas (these are really small)
• Garnish: shredded lettuce, vegan sour cream, diced tomatoes, hot sauce

Preheat oven to 350F. In a cast iron or non-stick skillet add the ground, taco seasoning and 1/4 cup water Stir well and cook until ground is done, about 6-7 minutes. Stirring occasionally.

While it's cooking fold the tortillas to fit into a standard sized cupcake tin. You may have to fold the edges some.

Now, to the ground add the chilies and cheese. Continue to cook until the cheese is mostly melted. Remove from heat.

Fill each tortilla with 2-3 tablespoons of the ground mixture. Don't over stuff them like I did.

Place in the oven until the tortillas are slightly crisp around the edges, about 15 minutes or so depending on your oven.

Garnish with add the goodies you enjoy and since I was serving these as a meal I fixed some Spanish Rice to go with them. But, these could be served as appetizers by themselves. I prefer to cook them fresh. If you have leftover filling just put it in the refrigerator and make fresh cups with the leftovers the next day or so. 

Enjoy!!!

Sourdough Discard English Muffins

 Okay, for those that may not know I've been working with sourdough for a few months now. I'm still a work in progress. I keep my starter in the frig and take it  out on Saturday and feed it. I use some of the discard before feeding so it doesn't get out of control. There are several amazing sourdough blogs out there but I mainly make "discard" recipes. I love sourdough but it's a long process and discard is pretty easily done in a few hours. 

This is the 3rd or 4th time I've made this recipe. I'm posting a link to Tammy's blog for the recipe as this one is NOT mine. But, I just had to share it with everyone, because you need to make these!!! 

I divide the recipe in half and get 12-13 English Muffins. Since they are pretty simple to put together I find this easier that freezing some for later. 

Without further ado go check out Tammy Muffins!! 

https://www.scotchandscones.com/sourdough-english-muffins/#recipe

Enjoy!!

Enchilada Pasta (WFPBNO)

I'm sorry I didn't have a post for last Saturday. I had Covid and was really not up to cooking. I feel much better this week and have a delicious, quick  pasta dish to share. I used rigatoni for this but in hind site it's really too big. It was delicious but I think it would be easier to eat and more pleasant to look at with a slightly small pasta. Just use what you have in your pantry. The flavors are so much better as leftovers, the seasoning really have time to marry in the leftovers. This made 6-8 servings depending on how hungry you are. Leftovers are delicious and reheated on the stovetop nicely. 

• 1 pound pasta, use a shape that will grab and hold onto the sauce
• 1 sweet onion, cut in half and then sliced think
• 1 red bell pepper, cut into think strips
• 1 jalapeno pepper, sliced thin (remove seeds if you want mild)
• 1 heaping tablespoon minced garlic
• 1 15-ounce can petite diced tomatoes
• 1 cup prepared lentils, rinsed and drained
• 1 15-ounce can black beans, rinsed and drained
• 1 package reduced-sodium taco seasoning
• 6 cups vegetable broth

In a Dutch oven heat 2 tablespoons water. Once hot add garlic and onions and cook  until translucent.

Add bell pepper and jalapeno and saute.

Add black beans, lentils and tomatoes. Stir well.

Add broth. Stir well and bring to a boil.

Add pasta, stir and bring back to a boil.

Add taco seasonings. Stir well. Cover pot and reduce heat to a simmer with lid slightly ajar.

Stir frequently so the pasta doesn't stick to the bottom of the pan and cook covered for about 15 minutes.

Stir again and recover. Let sit for 5-8 minutes for pasta to soak up some broth and thicken.

Serve with a garnish of parsely or cilantro it you want. 

Since the broth is a little soupy I served this in a deep bowl. A slice of garlic bread would have been lovely with this.

Enjoy!!!