Fun with Tofu Burgers

I love, I mean, I LOVE Tofu Burgers!  I really like the Wildwood Brand that are thankfully sold at my local grocery store.  I am on a quest to come up with my own recipe.  I will continue trying out creating my own recipes until I come up with a great one to share.  Right now I have a mixture of the following baking in my oven.  If you have any tips on creating your own tofu burgers, I would love to hear them!  Stay tuned for the outcome of these babies.  

Green Beans

Carrots

Ginger

Garlic

Jasmine Rice

Russet Potato

Oatmeal

Canola Oil

Onion Powder

Black Sesame Seeds

Tamari

Firm Tofu

Ketchup(Homemade)

Worteschire Sauce

Vegenaise

Black Pepper

Salt

Cucumber Salad Jar

1 Large English Cucumber

1 Fresh Jalapeno Pepper

1 Small Sweet Yellow Onion

1/2 Cup Rice Wine Vinegar

4 Tablespoons Sugar

1 teaspoon Salt

Optional Garnish (for serving)

1/4 Cup chopped Roasted Peanuts

1/4 Cup chopped Cilantro 

Remove peels from cucumber, cut in half lengthwise and slice into thin slices.  Chop onion and slice thinly.  Remove stems and seeds from jalapeno and mince finely.  Toss together with salt in a collander and set over larger bowl.  Allow to sit for 1 hour and discard liquid from bowl.  Rinse thoroughly and set aside.  In a small saucepan combine vinegar and sugar.  Simmer until sugar is dissolved and liquid has reduced by approximately one-third.  Remove from heat.  Put cucumber mixture into a pint jar.  Pour liquid over mixture.  Seal lid on jar tightly and give it a good shake.  Allow to cool to room temperature and refrigerate until ready to serve.  Garnish with peanuts and cilantro if desired.

Ginger Garlic Dressing and Marinade

Do you love the taste of fresh Ginger?  Do you wish there was an easy way to infuse your favorite dishes with it's Umami flair without the prescence if it's tough fibers?  Have no fear!  Throw this dressing together and enjoy it a top all your favorite veggies and more!

Ginger Garlic Dressing

2 inch knob fresh Ginger (outer skin removed)

3 cloves fresh Garlic

3 Tablespoons Tamari

3 Tablespoons Canola Oil

Sea Salt and Black Pepper

Remove skin of ginger using a spoon or pairing knife and slice into small chunks.  Remove skins of garlic.  Add all ingredients into food processor or high speed blender.  Blend until smooth.  Store in airtight glass jar in refrigerator for up to 1 week.  

Chef's note:  Pairs well with steamed veggies of choice, especially green beans, brocolli and carrots (pictured).

Also makes an excellent marinade for your protein of choice.

Cinnamon Buns

Dough

1 1/4 cups vanilla soy milk (heat 1 minute in microwave, should be luke warm, not hot)

1/4 cup vegan butter

1/4 cup canola oil

1 teaspoon salt 

1/2 teaspoon baking powder

1/2 cup sugar 

2 Tablespoons vegenaise (vegan mayo)

4 1/2 cups unbleached flour

1 packet active dry yeast (or 2 1/4 teaspoons)

Filling

1/2 cup vegan butter (melted)

3/4 cup brown sugar (not packed)

1 1/2 Tablespoons ground cinnamon

Simple Glaze

2 cups powdered sugar

1 Tablespoons vegan milk

1 teaspoon vegan butter

Dash of sea salt

-combine icing ingredients thoroughly and warm in saucepan or microwave for 30 seconds-

Add yeast and soy milk to bread machine.  Add remaining ingredients (add salt last) and set machine to dough cycle.  When cycle is complete, remove dough and place on large flour-dusted surface.  Roll out into a large rectangle about 1/8 inch thick.

Spread melted butter over entire surface.  Sprinkle generously with brown sugar and cinnamon.  Carefully roll rectangle up into a jelly roll and pinch edges together.  Using a serrated knife, slice gently in to 2 inch circles.  Grease generously a large casserole dish with vegan shortening.  Set rolls in pan with 1/4 inch in between. You may need to do two batches.  

Cover dish with thin towel or saran wrap and allow to sit on counter for 45 minutes.  Preheat oven to 350 degrees F.  Remove cover and bake for 25-30 minutes or until edges are golden.  Allow to cool slightly and then drizzle glaze over rolls in pan and serve warm.  Store unused portion in dish covered tightly on countertop.

Spinach Stuffed Sweet Potato Scones

Scone Dough

1 1/4 cups unbleached flour

4 teaspoons baking powder

2 Tablespoons sugar

1 teaspoon sea salt

3/4 cup (precooked and mashed) sweet potato

1/4 cup vegan butter

2-4 Tablespoons vegan milk

Additional flour for dusting and rolling dough

Scone Filling

9 ounces fresh baby spinach

1 small sweet yellow onion

3 cloves garlic

1/2 teaspoon dried marjoram

1 teaspoon oil 

1 teaspoon vegan butter

Salt and Pepper (to taste)

Preheat oven to 425 degrees F.  Begin by making your dough. You can do this by hand or save some time and put that food processor to use.  Place flour, baking powder, sugar and salt in food processor and pulse to combine.  Add potatoes and pulse a few more times.  Repeat step with butter pulsing until mixture is fully combined.  Add about 2-4 Tablespoons (1 at a time) of vegan milk and pulse a couple more times until soft dough forms.  DO NOT OVER MIX or you will have a very tough scone.  Remove dough, wrap in saran wrap and place in fridge while you prepare filling.

Finely chop onion, garlic and spinach (or use that food processor again). Saute mixture in oil and vegan butter until cooked through.  Add marjoram, salt and pepper to taste.  Turn off heat.  Feel free to add any other spices you like at this point.  For example dill and oregano are delicious.  Just make sure it is seasoned well.  Remove filling from pan and place in cheesecloth or in a fine mesh seive over a larger bowl.  Press mixture using back of spoon (or squeeze cheese cloth) to remove as much of liquid as possible.  Let mixture sit and cool slightly while you work on the dough.

Remove dough from fridge and turn out onto a floured surface.  Roll into a 8"x12" inch rectangle (about 1/4 inch thick).  Carefully spread spinach mixture on top. Fold two sides in (like french doors) and fold over so you form a loaf.  Slice into desired shapes (rustic triangles) and place on parchment paper or greased non-stick cookie sheet.

Bake for 10-12 minutes or until golden brown.  Serve immediately or at room temperature.  Store unused scones in fridge in airtight container and reheat in oven or toaster oven.  Enjoy!

Home Skillet Ketchup

At my house we go through A LOT of ketchup.  I always thought making your own must be pretty difficult but I proved myself wrong.  Next time you have a hefty batch of ripe tomatoes sitting around, give it a try.  You might surprise yourself and your loved ones!

Home Skillet Ketchup

8 medium tomatoes

4 fresh green beans

3 mini bell peppers (red, orange, yellow)

1 medium yellow onion

3 cloves fresh garlic

1 inch knob fresh ginger

1 cup balsamic vinegar

1/2 cup brown sugar

2 Tablespoon soy sauce

4 whole cloves

1 Tablespoon sea salt

1 teaspoon black pepper

1/2 teaspoon ground cinnamon

Splash of red wine (optional)

1 cup water

Olive oil (for sauteing)

Finely chop and saute onion, garlic, bell peppers, ginger and green beans in a little olive oil over low heat until cooked through.  Add chopped tomatoes and continue cooking for about 10 minutes.  Add all remaining ingredients and cook over very low heat for 1 hour or more.  Taste test for seasoning level.  Allow mixture to cool and remove whole cloves if possible.  Blend mixture in high speed blender until smooth.  Add a little water if mixture seems too thick.  Put ketchup in an airtight glass container and refrigerate until ready to use.

Mom's Bread Stuffing - Veganized!

Today is my 36th birthday.  I woke up with a craving for my Mom's Thanksgiving Bread Stuffing.  Since I had the ingredients on hand for a vegan version, I decided to whip up a batch.  This is very easy to make and would make a great side dish to all of your meals any day of the week!

Mom's Bread Stuffing - Veganized

8 pieces white bread or potato bread

1/2 sweet yellow onion

3 stocks celery

2 medium carrots

1 small apple (Fuji or Granny Smith)

1/2 bunch fresh curly parsley (finely chopped)

1 cup+ vegetable broth

1/2 cup+ Earth Balance 

1 teaspoon Canola Oil

Pinch of fresh thyme

Pinch of dried sage

Salt & Pepper to taste

Preheat oven to 250 degrees F.  Stack up and slice bread into 3/4 inch cubes.  Spread cubes out on dry baking sheet and place in oven for about 10 minutes until bread is crunchy but not burnt.  Remove and set aside and turn up oven to 375 degrees F.  

Rough chop onion, celery, carrot and onion and throw all in food processor.  Pulse veggies until finely diced.  Add canola oil and vegan butter into large sauté pan.  Cook until tender and then add salt, pepper, thyme, sage and finely chopped parsley.  Cook a few more minutes and then remove from heat.  

Add vegetable broth to mixture and put in a large bowl with all the bread cubes.  Toss until bread is moist but do NOT over mix.  Taste test for salt level and add more if needed.  

Prepare small casserole dish by greasing with more vegan butter.  Gently add mixture to prepared dish careful not to mash it down.  The secret to great bread stuffing is to achieve that light, airy, fluffy texture reminiscent of a soufflé.  Dot top of stuffing with more dots of vegan butter (about a tablespoon total).  Place dish in oven for 20-25 minutes or until all sides are golden brown.  Serve immediately and store any unused portion in an airtight container in your fridge.  Bon Appetit!

Best Salsa Verde

3 Tomatillos (husks removed)

3 Fresh Jalapeno Peppers

2 Small Zucchinis

6-8 Sweet Mini Bell Peppers (red, orange and yellow)

1 Small Sweet Yellow Onion

1/4 Bunch Fresh Cilantro

Juice and Zest of 1 Lime

Salt and Pepper

Canola or Olive Oil

Preheat oven to 475 Degrees F.  Rough chop all produce EXCEPT Cilantro and Lime!  Remove stems from all peppers but okay to leave ribs and seeds in tact as it will all get pureed together beautifully.

Coat onions, tomatillos, peppers and zucchini GENEROUSLY with oil, salt and pepper and put in a large roasting pan.  Toss to coat evenly.  Roast for 15-20 minutes, checking occasionally to rotate with spatula to ensure even cooking.  

Remove dish from oven and place it in a safe place on countertop-turn OFF the oven.  Loosely cover with tinfoil and allow mixture to sit for at least 30 minutes.  Now put all in your blender or food processor including all the lovely roasting liquid! Begin pulsing and then lastly add thoroughly washed cilantro (stems are fine) and lime juice and zest.  

Add a tablespoon or two of cold water if you want puree thinner.  Taste test for salt level.  Serve immediately (may be a bit warm) or store in airtight container in refrigerator.  Serve with your favorite tortilla chips or use as a sauce for tamales, enchiladas, burritos and more!

Chef's Note:  you might be surprised that garlic is not listed in the ingredients list. Feel free to roast a few cloves of garlic if you want. I often do but have found this to be just as tasty when omitted.  Enjoy!

Red Lentil Bisque

1 Cup Red Lentils (dried, rinsed, drained)

3 Cups Cold Water

1 Small Sweet Yellow Onion

2 Cloves Fresh Garlic

1 one-inch peice Fresh Ginger

1 Tablespoon Tomato Paste

1 Tablespoon Canola Oil

1 teaspoon ground Cumin

1 teaspoon Sea Salt (or more to taste)

1/2 teaspoon Black Pepper

Sort, rinse and drain 1 cup Red Lentils and set aside. Finely chop onion, garlic and ginger.  Combine water, lentils, onion, garlic, ginger and tomato paste in a medium sauce pan over medium-low heat.  Cook partially covered for 20 minutes or until lentils are cooked through, stirring occasionally.  Remove from heat and stir in salt, pepper, cumin and oil.  Taste for salt seasoning level.  Serve immediately.  Garnish with fresh Cilantro if desired.  Store unused portion in tightly sealed container in refrigerator.

Christmas (in July) Fire Gazpacho

3 Roma Tomatoes

2 Tomatillos

1 small Yellow Onion

10 cloves Garlic

3 Jalapeños

6-8 mini sweet bell peppers (red, yellow, orange)

1 bunch Cilantro

1 leaf of Kale (any variety)

Juice of 2 Limes

2 teaspoons Sea Salt

1/4 teaspoon fresh ground Black Pepper

1 teaspoon Balsamic Vinegar

1 teaspoon Sugar (optional)

Wash and rough chop all produce.  Be sure to de-stem jalapeños and remove ribs and seeds (wearing rubber gloves is advised during this step).  Blend all fresh produce in separate batches in food processor to desired consistency.  Add lime juice, salt, black pepper, sugar and balsamic vinegar.  Mix all well in large glass bowl and cover tightly.  Allow to sit on counter covered for at least 1 hour before serving.  Serve at room temperature.  Store unused portion in air-tight glass container in refrigerator.  Chef's note:  I prefer mine extra chunky similar to a Pico De Gallo but you can purée mixture to any consistency you desire.

Back to Basics - Fire Rainbow Reboot

Shop.  Wash.  Chop.  Juice.  Mix.  Remix.  Repeat.

Vacation is over - let the cleanse begin.  On my journey this summer I indulged in a big way, especially in the carbs department.  This can be particularly easy on a vegan food plan.  But for this 30 something, it is time to REBOOT.

Buy the following and buy often as, if you plan to incorporate juicing in your daily regimen, these things will fly out of your produce drawer rapidly.

Kale

Carrots

Celery

Cucumbers

Peppers (any and all you like)

Tomatoes

Carrots

Apples

Lemons

Limes

Eggplant

Asparagus

Mushrooms

Garlic

Onions

Parsley

Cilantro

Now juice your faves and chop, roast, saute and EAT.  You can have as much as you want!  Stay tuned for more tips and recipes.  Let the BOUNTY commence....

On Vacay

Stay tuned for lots more recipes at the end of July.  Have a beautiful summer!!