Tea Smoked Mushrooms

Tea Smoked Mushrooms
Serves 4

1/2 pound assorted mushrooms, washed and dried (include shiitake, chanterelle,
portobello, brown cremini, or garden variety white)
4 large cloves garlic, minced
Olive oil to coat the mushrooms
1 teaspoon reduced-sodium soy sauce
Freshly ground black pepper
3 to 5 chives or scallions greens, chopped
Whole wheat pasta or ramen noodles [or crostini, for serving]

Tea-smoking mixture:
1/2 cup dry rice
1/2 cup brown sugar
1/2 cup black tea leaves of your choice, such as Yunnan, Assam, Kenyan or
Keemun
2 tablespoons whole black peppercorns, cracked
1 teaspoon whole coriander seeds
4 slices (about 1 ounce) fresh ginger root
4 cinnamon sticks
1 bay leaf
1 teaspoon whole cloves

1. Quarter or halve the mushrooms, depending on their size, into bite-sized
pieces and place in a bowl.  Toss lightly to coat with garlic, olive oil and
soy sauce.  Grind black pepper over them and mix lightly to distribute the pepper evenly.

2. Mix together all of the smoking mixture ingredients.  Line a wok with foil
and place the smoking mixture in a mound in the center of the foil.

3. Set a wire rack in the wok and place a tight-fitting lid on top of the wok.
Heat the wok until wisps of smoke appear when you briefly lift the lid.

4. Reduce the heat under the wok and quickly place the mushrooms on the rack in
the wok.  Replace cover.  Smoke for about 5 minutes.  Remove the mushrooms and
place in a bowl to let stand at room temperature.  Adjust seasoning as needed
with salt and pepper to taste.

5. Top cooked whole wheat pasta or ramen noodles [or toast rounds/crostini]
with the mushrooms and sprinkle the dish with chives or scallion greens. Serve immediately.

Carrot Coconut Curry with Crispy Tofu

Delicious! Tried and true.

Tofu:

1 package extra-firm tofu
1 T. olive oil
1/2 tsp. salt
1/4 tsp. pepper, optional
1 T. honey
1/2 cup tamari sauce

Curry:

1 T. coconut oil
1 onion, diced
1 garlic clove, minced
1" piece ginger, grated
1 jalepeno pepper, seeds removed and diced
1 t. turmeric
1 t. coriander
1 t. cumin
1 t. cardamom
OR
1 T. curry powder
5 carrots, peeled and sliced into fingers
1 - 15 oz. can full-fat coconut milk
1 - 28 oz. can fire roasted tomatoes

Toppings:

peanuts, cilantro, scallions, lime

Cut tofu into strips and mix tofu with olive oil, salt, and pepper. Roast in a 425 degree F oven until crispy, about 20 minutes. Then whisk together honey and soy sauce. When tofu is done baking, pour tofu sauce over the tofu and allow to marinate and rest awhile.

For the curry, heat coconut oil in large skillet. Sauce onion, garlic, ginger, and chile. When soft (about 5 minutes) add spices and salt. Cook for 3 or 4 more minutes. Then add chopped carrots and cook for another minute. Add coconut milk and fire roasted tomatoes. Simmer uncovered for 20 minutes or until vegetables are tender.

Place marinated tofu back into the oven for ten or 15 more minutes to re-crisp.

Serve curry over a bowl of rice or quinoa. Top with marinated tofu pieces. Add toppings of choice: scallions, cilantro, peanuts, or lime.

Black Bean Burgers

1 can black beans, drained
1 can tomatoes with mild chilies, drained
1 garlic clove, minced
1 tsp onion powder
2 green onions, chopped
1 c chopped carrots
1 c parsley or cilantro
2 c regular oats, not quick
8 whole grain buns

Combine first 7 ingredients in food processor. Add oats and mix. Form into 8 patties, place on sprayed baking sheet, bake for 8 minutes at 450 degrees. Turn oven up to broil and cook for 3 more minutes, turn burgers and cook for 2 more minutes (may need a little longer cooking time, just watch them, they should brown, but not burn). 

Serving Size: 8

Oatmeal Patties

Oatmeal Patties

Blend the following:

1/2 cup cashew nuts
2 cups water

Combine with:

1 mdm onion chopped in blender
3 cups quick oats
1/2 cup walnuts
1 tsp salt
1 TBSP Bragg's Liquid Aminos
1/2 tsp thyme
1/2 tsp marjoram
1/2 tsp sage
1/4 tsp garlic powder
1/2 tsp onion powder

Blend nut milk and onion quarters until onions are minced. Mix all ingredients together. Let stan together for 15 minutes. Pan brown on srayed pan or bake in oven at 350 for 35-40 minutes turning halfway through.

Breakfast Tacos

A family who cooks together enjoys spending time together. Brandon enjoys cooking and recently he made a recipe that he found on the Internet. He converted it to vegetarian and made a few other adjustments for his tastes. Yum, was it ever good! It's now on the 'family favorites' list. Brandon made this recipe twice last week and I'm sure he'll make it again soon!

Breakfast Tacos

Part 1
Flour Tortillas

2 cups all purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
1/4 cup vegetable shortening
3/4 cup warm water

Blend flour, salt, baking powder, and shortening together until the texture of coarse cornmeal. Slowly add water until dough is soft (more water may be needed, but don't use too much). Knead dough and then form into 8 -10 balls the size of golf balls. Set aside for 20 minutes with a damp cloth over the surface to keep from drying out.

Filling A

4 - 6 potatoes
olive oil
salt

Peel potatoes and dice into cubes. Fry in olive oil in a hot skillet. Season to taste. Use medium-high heat, as the centers of the potato pieces need time to soften. High heat will brown edges before centers are done. Set aside when done.

Filling B

4 corn tortillas
olive oil

Dice four corn tortillas into squares. Fry in olive oil in a hot skillet. Set aside when browned.

Filling C

1 block extra-firm tofu, crumbled
1 sweet onion
1/2 cup chopped olives
2 oz. pimento peppers
1 Tbsp. chicken-style seasoning*
olive oil

*Bill's Best Chicknish or McKay's Chicken-Style Seasoning are both vegetarian

Crumble tofu into a small bowl. Add chicken-style seasoning and stir together. Set aside. In a hot skillet, heat olive oil and saute' onion. When soft, add crumbled tofu. Fry until browned. Add pimento peppers and black olives. Remove from heat and set aside.

Prepare the flour tortillas. Flatten each ball between hands and then use a rolling pin to form a thin cake. Bake on a hot, dry skillet. When the first side starts to bubble and brown, turn and brown the top-side.

Prepare breakfast tacos by placing a portion of the potato topping, the corn tortilla topping, and tofu topping in the center. Fold over and garnish as desired with cilantro, red pepper sauce, and olives.

*For gluten-free option, prepare as given, but omit the flour tortilla and use a corn tortilla as a replacement.

Tofu Marinade

Tofu Marinade

1/4 cup tamari sauce
2 Tbsp. tomato paste
2 Tbsp. peanut butter
2 tsp. onion powder
1 tsp. cumin powder

Mix together until smooth and creamy. 

Slice extra-firm tofu into slices. Place in a low casserole dish and cover with marinade. Allow to sit for an hour or more. Then, brown each tofu slice in oil in skillet.

Veggie Meatballs in BBQ Sauce

Veggie Meatballs in BBQ Sauce

2 - 3 cups textured vegetable protein* OR Soy Curls
4 cups water
1/2 cup olive oil
1 cup oats, certified gluten-free
Generous dash of cayenne pepper
Juice of one lemon
2 Tbsp. flour (garbanzo/fava is my gluten free favorite)
1/2 cup pecan meal
2 Tbsp. tamari, wheat free
3 cloves garlic, crushed OR 1 Tbsp. minced garlic
1 1/2 Tbsp. chicken-style seasoning (McKay's or Bill's Best Chicknish)
1 1/2 cup bread crumbs, gluten free**
1/2 cup onion, finely chopped
1/2 cup celery, finely chopped

In a saucepan, soak textured vegetable protein (or soy curls) in water to rehydrate. Add oats. Cook over medium heat until mixture reaches a slow simmer. Remove from heat. Add remaining ingredients. 

Prepare a large casserole dish or baking sheet with non-stick spray. Using a cookie scoop, portion small rounds of mixture onto casserole dish or baking sheet. Mixture should be firm enough that the mixture stays in a ball rather than flattening out when placed on baking pan. 

Bake at 350 degrees for 45 - 60 minutes. Makes about 75 meatballs.

BBQ Sauce

1 1/2 cups fresh tomato sauce
2 Tbsp. tomato paste
1/4 cup molasses
1 Tbsp. honey
4 tsp. tamari, wheat free
1/8 tsp. garlic powder
1/8 tsp. onion powder
2 tsp. lemon juice
1/2 tsp. liquid smoke

Place all ingredients in saucepan and stir well. After combining, cook over medium heat until the mixture comes to a simmer.

Before serving, pour warmed BBQ sauce over the meatballs (hot out of the oven). 

Enjoy!

*Textured Vegetable Protein is sometimes called TVP. It can be a gluten or  soy product. The soy version is readily available and is available for gluten-free vegetarians. It's called either TVP or TSP.  The light colored (chicken style) TVP generally does not contain gluten, but the dark (beef style) always does. Soy Curls can be used instead. They are a dehydrated soybean and work very well in this recipe. 

**Bread Crumbs: I used a store-bought, whole grain, gluten-free bread from Costco called Silver Hills brand.

Spiral Pasta with Chickpeas in Garlic Sauce

1 pound pasta, spiral
1/3 cup olive oil
1/2 cup onion, diced
1 Tbsp. garlic, minced
1/4 cup green pepper, diced
2 tomatoes, diced
2 cups chickpeas, cooked
1/4 tsp. salt
1/4 cup walnuts, chopped
1/2 cup Parmesan cheese, non-dairy

Bring a six-quart kettle of water to a boil. Add salt and dry, spiral pasta. Cook until it reaches the al dente stage, 12 - 15 minutes. If using gluten-free pasta, the time will be shorter.

Drain pasta (set aside 1/4 cup) and rinse with cold water. Set aside.

To prepare the sauce, heat the olive oil in a large skillet over medium heat. Add the garlic, walnuts, onion and green pepper. Cook for two minutes.

Add the garbanzo beans, salt and 1/4 cup of pasta water and simmer for another two minutes. 

Mix the pasta with the garlic sauce and add the diced tomatoes.

Bake in a 350 degree oven for about 15 minutes.

Sprinkle with homemade, non-dairy Parmesan cheese (recipe below). 

Makes ten servings.

Non-Dairy Parmesan Cheese

1/2 cup nutritional yeast flakes
1/2 cup ground sesame seeds
2 tsp. garlic powder
1 Tbsp. chicken-style seasoning (Bill's Best or McKay's)
1 Tbsp. lemon juice

Mix ingredients together and store in an air-tight container in the refrigerator. Use a small coffee grinder or seed mill to grind the sesame seeds.

Falafels

2 cups soaked garbanzos (cooked)
1/2 cup cold water
1 clove garlic
2 Tbsp. parsley
1/4 tsp. cumin
1 tsp. salt
1 cup savory crumbs OR 1/2 cup whole wheat bread crumbs OR gluten-free bread crumbs
1/4 cup nutritional yeast
1 Tbsp. oil
2 drops butter flavoring

Measure 1 1/3 cup chopped garbanzos and place in bowl. Measure 2/3cup garbanzos, add water, and put with chopped garbanzos. Chop garlic. Add seasoning and mix. Mix bread crumbs, yeast, oil, and butter flavoring in small bowl. Form patties and roll in bread mix. Place patties on baking pan and cover with foil. Bake at 350 degreesfor 30 minutes. Serve in pita bread (or gluten free alternative).

Vegetarian Egg Rolls

1 package egg roll wrappers

2 carrots -- shredded

3 cups shredded cabbage

1 8 oz. can bamboo shoots -- slivered

6 green onions -- chopped

8 mushrooms -- chopped

2 cups bean sprouts

2 stalks celery -- chopped

1 tablespoon vegetable oil

1 pound frozen and reconstituted tofu* -- crumbled

2 tablespoons soy sauce or Tamari sauce

oil for frying

Heat oil in a skillet or wok. Add celery, carrots, and mushrooms. 

Stir-fry 2-3 minutes. Add cabbage, sprouts, bamboo shoots, and onion 

to stir-fry. Cook an additional 1-2 minutes. Add soy sauce to pan, 

crumble tofu and add to pan. Cook until liquid evaporates. Cool 

filling to room temperature. Fill egg roll wrappers with about 2 

tablespoons of filling each. Deep fry or pan fry until lightly browned.

*For a gluten-free version, use rice wraps instead of egg roll wrappers.  You may need to use two or three to add strength; simply layer.

Oat Burgers

7 c. water boiling
2 c. cold water
1 c. walnuts chopped or ground coarse
1 c. sunflower seeds
1 T. sweet basil
1 T. Italian seasoning flakes
1/4 t. oregano powder
9 c. oatmeal, (regular oats, not cooked)
1 c. Braggs Aminos or soy sauce
1/4 c. nutritional yeast

Add seasonings to boiling water. Put onions and sunflower seeds intoblender with the 2 cups cold water. Blend. Add the blended ingredients to the boiling water along with the nuts and oatmeal. Always add the oatmeal last. Remove from heat and let set until its cool enough to work with. Use a jar ring and make patties on a cookie sheet that has been sprayed with cooking oil. Bake in 350 oven until brown, turning once (usually 1/2 hour).

*If you prefer, patties can be fried in a non-stick pan with a little bit of olive oil instead of baking.

*Use gluten-free oats if necessary.

Jumbo Tofu-Spinach Pasta Shells

24 jumbo pasta shells (or 14 manicotti)**
2 - 10 oz. packages frozen, chopped, spinach
1/3 cup minced onion
2 tsp. vegan margarine
1 lb. soft tofu, mashed
1 tsp. egg replacer, powdered
1/2 tsp. salt
1/4 tsp. nutmeg (optional)
4 cups meatless spaghetti sauce (jar or homemade)
1 cup shredded soy cheese


Cook shells in boiling water until almost tender. Drain. Cook spinach as directed on package; drain well. Cook onion in margarine until tender. In medium bowl, combine spinach, onion, mashed tofu, salt, and nutmeg. Fill each shell with about 2 Tbsp. of mixture. Pour about 1 cup of spaghetti sauce into a 9 x 13-inch baking dish. Arrange stuffed shells in dish. Cover with remaining sauce. Cover and bake at 350 degrees F. for 30 minutes or until hot and bubbly. Remove cover; top with soy cheese and continue baking until cheese is melted, about 5 minutes.


Note: homemade "melty cheese" can be substituted for the soy cheese.  

**This recipe can be made as a gluten free dish by substituting crepes (made from cornstarch or another gluten free flour) for the shells or manicotti.

Lima Bean and Tomato Casserole

My husband's family is especially fond of lima beans.  They are enjoyed both fresh and rehydrated from a dried state.  Casseroles, soups, and spreads made from lima beans were staples in the kitchen of my mother-in-law and her mother, Grandma Iva.

Lima Bean and Tomato Casserole

1 lb lima beans, dried
2 cups tomatoes
salt to taste
1/2 cup diced celery
2 sliced onions

Soak washed beans overnight.  Rinse and add fresh water.  Boil until tender or nearly done. Add remaining ingredients. Place in a casserole dish. Add more water if necessary. Bake at 325 degrees for 1 hour, covered.

This recipe is somewhat "plain".  Seasonings like Bill's Best Chicknish', garlic and/or onion powder, and Bragg's Liquid Aminos can be added to add depth and enhance flavor.

Perfect Pinto Beans

2 1/2 cups pinto beans, cleaned
2 tsp. salt
2 Tbsp. olive oil
5 cups water


Place ingredients in pressure cooker.  Bring to full steam and then turn down to medium-low.  Cook under pressure for 50 minutes.  Remove from heat and cool until the pressure is released.  Remove lid.  Adjust seasonings if necessary.  Enjoy!

Pasta with Spicy Peanut Sauce

Pasta with Spicy Peanut Sauce

16 oz spaghetti noodles, broken into pieces, gluten-free if necessary
3 yellow squash, diced
1 bell pepper, diced
4 green onions, sliced
1/2 onion, diced
5 garlic cloves, minced
2 Tbsp. extra-virgin olive oil
1/2 cup natural peanut butter
1/2 cup tamari sauce (or less; use reduced salt formula)
1 Tbsp. agave syrup
6 Tbsp. lemon juice
Red pepper flakes, as desired

Place noodles in boiling water.  Reduce head and cook until tender.  Drain and rinse.  Place vegetables in a kettle with a small amount of water.  Cover and steam until barely tender.  Remove from heat and set aside.  In a skillet, heat oil and add minced garlic.  Then add peanut butter, tamari, lemon juice, agave syrup, and lemon juice.  Mix until well blended.  Heat through.  Add the steamed vegetables to the sauce mixture and stir to coat.  Gently stir in the cooked noodles.  Place in serving bowl and sprinkle lightly with red pepper flakes.  Serve and enjoy!

Crunchy Brown Rice and Bean Salad

Crunchy Brown Rice and Bean Salad

2 cups cooked brown rice, cold
2 cups cooked pinto beans, drained, cold
1/4 cup raw cashews, roasted, coarsely chopped
3 green onions, sliced
2 stalks celery, diced
1/2 cup parsley, chopped

Mix all the salad ingredients together in a bowl.  Set aside and make marinade.

Marinade:

2 tablespoons lemon juice, lemon juice
1 tablespoon tamari, wheat free
3 tablespoons extra virgin olive oil
1 clove garlic, finely minced 

Combine the marinade ingredients in a small jar and shake together until well blended.

Pour marinade over rice and bean mixture.  Stir gently, then cover and allow to marinate for at least 30 minutes. Serve cold. 

Serves 4-6

Baked Tofu with Peanut Sauce

 

 Baked Tofu with Peanut Sauce

Marinade:

2 tablespoons tamari sauce (wheat free)
1 teaspoon sesame oil
1 teaspoon fresh ginger, grated peeled
14 ounces container firm tofu, drained well

Baking Sauce:

1/2 teaspoon chili and garlic sauce
1 tablespoon peanut butter, chunky natural-style
2 tablespoons apple cider vinegar

Combine the tamari sauce, sesame oil, and fresh ginger. 

Drain the tofu and place block between paper towels.  Allow paper towels to absorb moisture for ten minutes.  Then remove paper towel and dry tofu with another piece of paper towel.  Slice into 1/2" cubes.

Gently toss marinade with tofu.  Allow to sit for 30 minutes.   Then arrange in a baking dish, take care not to stack cubes.  Bake at 450 degrees F. for 10 minutes.

Make baking sauce and pour over tofu mixture, combining gently.  Continue to bake for 10 minutes more.

Remove from heat and allow to cool.  Serve at room temperature.

Creamy Alfredo Sauce

 

Alfredo sauce is a creamy favorite for many who enjoy pasta.  Since it is usually made from cream, butter, and cheese, it is usually high in calories and cholesterol.  If you are concerned about these things, you don't have to give up Alfredo sauce.  Instead, try this recipe for a delicious vegan alternative to traditional Alfredo.  It's delicious and contains no cholesterol!

Creamy Alfredo Sauce


  1/2 cup raw cashews, rinsed
  1  1/4 cups water
  1 Tbsp cornstarch
  1 Tbsp chicken-like seasoning
  1/4 tsp onion powder
  1/2 tsp salt
  1/4 tsp sweet basil


Place the cashews, cornstarch, seasoning, onion powder and salt into a blender. Add the water and blend until creamy and smooth.Pour this mixture into a saucepan and bring to a slow boil.  Stir constantly.  Add the basil and remove from heat.

To serve you can:


For tabletop pasta, ladle over cooked fettuccine noodles and serve with steamed broccoli pieces.


For a creamy pasta casserole, pour one recipe of "CreamyAlfredo Sauce" over 6 cups of precooked pasta shells and bake for 30 minutes.

*Gluten-free; use non-wheat pasta.

Tamale Pie

Tamale Pie

2 cups corn, kernel
3 cups tomatoes, chopped
1 onion, chopped
1 small can pitted black olives, sliced
1 small can green chilies, chopped, mild
1 tsp. salt
1/4 tsp. garlic powder
1 cup soymilk
1 cup cornmeal

Place corn, tomatoes, onion, olives, green chilies, salt, and garlic powder together in a saucepan.  Bring to a simmer and cook for 20 minutes.  In a bowl, stir together the soymilk and cornmeal.  Place the cooked ingredients in a casserole dish.  Stir in the soymilk and cornmeal mixture.  Bake at 325 degrees for one hour.

Serve with creamy ranch dressing, cilantro, and corn chips.

Tofu Walnut Burgers

Sometimes it is difficult to find a tasty gluten-free and vegan burger patty.  I'm always on the look-out for a great recipe in this category.  I think this recipe is a keeper.  We had these for lunch today and they were delicious!  The original recipe called for bread crumbs instead of the Rice Chex I used, and if you have gluten-free bread crumbs, they could be substituted.  You can also use your favorite gluten-free flour or egg replacer as a substitute for the gar/fava or soy flour if you'd like.  Enjoy!

Tofu Walnut Burgers

1/2 pound tofu, extra firm
1 cup oatmeal, uncooked (gluten free)
1 cup Rice Chex (gluten free)
1/3 cup gar/fava or soy flour
1 onion, chopped
1/2 cup walnuts, finely chopped
1 1/2 teaspoons Bill's Best Chicknish'
1/2 teaspoon garlic powder
1/2 teaspoon seasoning salt
1/2 teaspoon mineral salt
1 teaspoon sage
1 cup water, more if necessary

Rinse and drain tofu.  Crumble with hands into a bowl.  Add oatmeal, crushed Rice Chex, and gar/fava or soy flour.  Stir well, then add finely chopped onion, walnuts, and seasonings.  After well-blended, add water and stir gently.  Allow mixture to sit for a few minutes so water can absorb.  If mixture is dry, add a little more water so that a consistency suitable for molding into patties is obtained.  Be careful not to make the mixture too wet.  Form into burger patties and place on a baking stone and bake in a 350 degree oven until baked for twenty minutes, then turned and browned ten minutes more.  Or fry slowly in coconut or olive oil until patties are a golden brown.

This recipe can be made into meat balls as well.  Serve with gravy, pasta and sauce, or in a burger bun for a delicious sandwich.

Makes 16 burgers (or 24 small patties).