Ground Tofu "Beef"

Convenience vegan prepackaged foods like ground soy meat are fine every once in a while but for a lot less money you can make your own faux ground beef  out of extra firm tofu and tailor the seasoning levels to suit your taste.  Today I went asian with my seasonings because I wanted to use the faux meat for stir fry.  Give it a try.  It is easy to make and fun to eat.  Your kids might even like it - mine sure do!

Ground Tofu "Beef"

2 one-pound packages extra firm tofu

1/4 cup soy sauce

1/8 cup olive oil

1 teaspoon sugar

1 teaspoon seasoning salt (like Lawrys)

1/2 teaspoon white pepper

1 inch knob fresh ginger (mince finely)

1 clove fresh garlic (mince finely)

Preheat oven to 350 degrees F.  Strain and press tofu to drain as much liquid as possible.  Cut into cubes and mix with all ingredients.  Place mixture in a casserole dish and bake for 1 1/2 hours stirring every 1/2 hour to ensure even browning. Remove from oven and use immediately or allow to cool before storing in refrigerator for up to 5 days.

Use in stirfry, soup, stews, shepard's pie, sandwiches, burritos and more!

Best Beer Batter

2 Cups Flour

1 Tablespoon Baking Powder

1 1/2 Stellas (or beers of choice)

2 teaspoons Sea Salt

Your Spices of choice!

i.e. Old Bay, Chili Powder, Garlic Powder, Black Pepper, White Pepper, Nutmeg, Lawrys, Mrs. Dash's or whatever you have on hand.

Mix dry ingredients together, then add beer.  Drink the rest of the beer, then drink another beer,  letting batter set for 15 minutes.  Coat any and all veggies, tofu or whatever you desire.

Fry in 375 Degree Oil until golden.  Sprinkle with Sea Salt and serve immediately with dipping sauces of choice.

Vegan Hawaiian Rolls

2 Packets Active Dry Yeast or 4 1/2 teaspoons

1/3 Cup Sugar

2 teaspoons Sea Salt

1 teaspoon White Pepper

4 Cups Unbleached All Purpose Flour

3 Tablespoons Vegan Butter

1 1/4 Cups Coconut Water

Olive Oil Baking Spray

Muffin Tin

Add all ingredients to bread machine and set dough cycle.  Preheat oven to 350 degrees F.  When dough cycle is finished form loose balls of dough and place in muffin tin sprayed generously with Olive Oil baking spray.  Cover loosely with a lint free towel and allow to rise 45 minutes or intil doubled in size.  Bake for 15 minutes and allow to cool for 5 minutes in pan.  Remove from tin and serve immediately.

Fully Loaded Vegetable Tamale Pot Pie

Admittedly this recipe is a little time consuming but totally worth every minute.  It combines two of my favorite things, tamales and pot pies.  You can go traditional pot pie by topping it with rich, buttery gravy or take it mexican by pairing it with your favorite sides and sauces.  Either way I think you will agree, this filling comfort food dish is a true genius mash up.  Make some!

Fully Loaded Vegetable Tamale Pot Pie

Tamale "Crust"

4 Cups Masa Harina (Corn Flour)

2 teaspoons Baking Powder

1 Stick Vegan Butter (1/2 Cup)

1/8 Cup (any) Oil

3 1/2 Cups Vegetable Broth

2 teaspoons Sea Salt

1 teaspoon finely ground Black Pepper

Parchment Paper

Alluminum Foil

Filling

2 Russet Potatoes

2 Carrots

2 Ribs Celery

1/2 Red Onion

1/2 Cup Green Peas (frozen or canned is fine)

8 Button Mushrooms

1 Tablespoon Sea Salt

Additional Salt and Pepper (to taste)

Dash of any oil for sauteeing mushrooms)

Gravy

Reserved liquid from boiled vegetables

1 to 2 Cups Vegetable Broth (depending how much reserved liquid you have)

4 Tablespoons Vegan Butter

4 Tablespoons Flour

Sea Salt and Pepper (to taste)

Filling:

Begin by finely chopping potatoes, onions, celery, and carrots.  Put all in a pot of water with 1 Tablespoon Sea Salt and bring to a boil.  Cook just until potatoes are tender and strain (reserving liquid for later use in gravy).  Set vegetable mixture aside.  Slice mushrooms into thin slices.  In another saute pan, heat a little oil and saute mushrooms with a little salt until golden brown.  Set aside.

Tamale "Crust":

Time to make the Tamale "Crust".  In a large bowl combine Masa Harina, Salt, Pepper and Baking Powder.  Melt butter and add to Masa mixture.  Add oil and stir to combine.  Lastly add vegetable broth 1 cup at a time, stirring gently to incorporate until combined.  Set aside.

Assemby:

Time to assemble your pot pie!  Preheat oven to 350 Degrees Farenheit.  In a very large casserole dish place a peice of parchment paper larger than the dish so it fills dish and comes up the sides.  

Spoon half the Masa mixture into dish on top of parchment.  Spread mixture so you have one even layer about 3/4 inch thick.  Top with mushrooms, peas and vegetable mixture.  Press down slightly.  

Put remaining Masa mixture on top and press down into one even layer.  It helps if you wet your hands and do this.  

Don't worry if a few vegetables are peaking through.  Just do your best.  You are basically creating one giant tamale and it doesn't have to be perfect!  It is fine to "smoosh" the vegetables in between the layers.  Finally bring up the sides of parchment that were hanging over and fold a top casserole like a present.  

Use another peice of parchment to ensure top is covered and touching parchment on all sides.  Secure top with tin foil.  This creates a steam pocket for your masterpiece to cook.

Okay time to cook!  Put casserole dish on a large sheet tray and place in oven.  Pour water on sheet tray so it helps your tamale stay moist while steaming.  Be sure to check every 30 minutes while cooking and replenish water bath as needed.  Bake for at least 90 minutes.  Turn off oven and leave it in there for another 15 minutes.  You can check doneness (careful, it's steamy in there) by checking if the Masa has "set" and is no longer "wet".  Do NOT overcook because it will come out dry.  

Remove from oven and allow to cool for at least 10 minutes before serving.  Keep in mind the Masa will continue to cook/set even after it has been removed from oven.  

Gravy:

In a large sauce pan melt vegan butter over medium heat and add flour.   Whisk to combine and cook until golden.  Add broth and reserved liquid 1 cup at a time.  Add salt and pepper.  Bring to a gentle boil while whisking and then reduce to a simmer.  Taste test for seasoning levels.  Keep covered until ready to serve.  

Cooking times of tamale pot pie may vary based on individual ovens.

Serving suggestion:  serve with gravy and fresh chopped parsley.  If you want to go more traditional Mexican serve this pie alongside some pinto beans and your favorite salsa or hot sauce.  For example, check out my Arbol Fire Sauce recipe for inspiration.  Enjoy!!

Make it Mexican by topping it with this yumminess....

Arbol Fire Sauce
1 can tomato paste
1 red hot chili (dried or fresh with stem removed)
2 cups water
2 cloves fresh garlic
2 Tablespoons sugar
1 teaspoon dried oregano
2 teaspoons ground cumin
1/2 teaspoon salt
1/4 teaspoon black pepper

Combine all in your high speed blender and then warm in a sauce pan for serving. Be sure to cover your blender with a towel and keep your hand on the top to avoid a tomato explosion in your kitchen. Trust me on this one. Serve immediately with your tamale cake and store any unused portion in refrigerator in a tightly sealed glass vessel for up to one week. ENJOY.

Taco Salad Salsa

If you have checked out my blog you know that I love making fresh salsa and that I rarely suggest canned ingredients.  However, this one stores well for days on end and goes great topped on mixed greens with avocado, a dollop of vegenaise and crushed tortilla chips for a great taco salad.  

It is a perfect way to have salad in a snap because you have already done the chopping ahead of time.  Of course if you just despise the idea of using canned beans, feel free to make your own and use them in this recipe.

Taco Salad Salsa

1 16 ounce Can Pinto Beans

1 16 ounce Can Diced Tomatoes

1/2 Yellow Onion

1 Cup Fresh Cilantro

2 Cloves Fresh Garlic

2 Jalapeno Peppers

1 teaspoon Sea Salt

1/2 teaspoon Dried Oregano

1/2 teaspoon Cumin

1/4 teaspoon Black Pepper

1 teaspoon Sugar (optional)

Juice and zest of 1 Lime

Drain, rinse and strain pinto beans and add to a large glass bowl along with the whole can of diced tomatoes (juice and all).  Dice onion, peppers and garlic and toss those in.  (Your choice if you leave ribs and seeds in the jalapeno peppers, just remember that will add heat).  Thoroughly clean and chop cilantro and add it in along with lime, salt, sugar and other seasonings.  Stir gently but thoroughly and cover with plastic wrap.  Allow to sit on counter for at least 30 minutes.  Store in fridge until ready to use.