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!!