Honey Roasted Squash with Tofu

1lb extra firm tofu
1/3c soy sauce or tamari
3T honey

1/2t red pepper flakes

3/4" ginger, peeled and finely grated
8T peanut oil, divided
1 acorn squash
salt & pepper
6 garlic cloves, thinly sliced
2 scallions, trimmed and sliced on the diagonal
sesame seeds
juice of 1/2 lime

Preheat oven to 450 degrees.

Drain and wrap tofu. Set aside.

Combine soy sauce or tamari, honey, red pepper flakes, ginger, and 5T peanut oil. Set aside.

Wash, halve, and seed acorn squash, then cut into wedges about 1/2-3/4" thick.

Line a large baking sheet with parchment.

Squeeze gently, then cut tofu into 1/2" thick slices and set in baking sheet. Add squash. Pour sauce over all, then use your hands to ensure everything is well coated.

Sprinkle with salt and pepper, then roast for 15 minutes.

Meanwhile, combine remaining 3T peanut oil and garlic cloves.

When finished, turn squash and tofu, then pour oil and garlic cloves on top. Roast for an additional 15 minutes.

When finished, stir gently and top with scallions, sesame seeds, and lime juice.

Adapted from a recipe found at https://www.purewow.com/recipes/roasted-squash-tofu-soy-honey-chili-ginger 

Coconut-Curry Chickpea Stew

This could be served over rice, but I like it as is.

vegetable oil
1 large onion, finely chopped
2 medium zucchini, cut into 1-inch chunks
1T curry powder
1 can coconut milk
1t salt
1 can chickpeas, drained and rinsed

Heat oil in a large skillet, medium-high.
Add onions and cook until tender and golden, 3-5 minutes.
Add zucchini and cook until golden, 3-5 minutes.
Stir in curry powder and cook 1 minute.
Add the coconut milk and salt. Heat to simmer.
Add chickpeas and cook until heated through and zucchini is tender, 5-7 minutes.

Adapted from a recipe in Savory Magazine.

Breaded Tofu

Tofu, frozen, thawed, and pressed

Marinate in soy sauce with a sprinkle of garlic powder.

Combine 1/2c flour with 1T cornstarch.

In a separate bowl, combine:
1/2c panko bread crumbs or crushed tortilla chips
1T nutritional yeast
1t paprika
1/2t garlic powder
1/2t salt (less if using salted tortilla chips)
1/4t pepper
1/4t cayenne

You will also need:
unsweetened dairy-free milk
olive oil

Dip tofu in flour, then milk, then flour mixture, then milk, then panko/tortilla chip mixture.

Brush with olive oil.

Bake at 400 degrees for 30 minutes, flipping halfway through.

Tofu "Fish"

1/4c white wine vinegar
1/4t thyme
1/4t sage
1t dried parsley
1pkg extra firm tofu, drained, pressed, and sliced 1/2" thick
4 thin lemon slices

Combine marinade.

Add tofu slices and lemon and marinate for a day, turning occasionally, keeping lemon slices on top.

Remove from marinade and place in baking dish.  Sprinkle with salt.

Bake at 350° for 20 minutes.  Flip and back for another 20 minutes.

Serve topped with lemon wedges from marinade.

Orange "Chicken"

1c sweet BBQ sauce
1c orange marmalade
2T soy sauce
2pkgs breaded vegetarian "chicken" (such as Gardein or Aldi brand), thawed in microwave, and cut in thirds

Combine sauce ingredients in a large, deep skillet.  Bring to boil.

Add "chicken" pieces and stir to combine. Simmer until heated through.

Adapted from a recipe at CraftyMorning.com.

Tofu Piccata

5 medium potatoes (we use Yukon Gold), peeled
6T vegan butter
Salt and black pepper
1 1/2 pounds extra firm tofu, pressed
1c plus 3 tablespoons all-purpose flour
5T olive oil
1T chopped garlic
2 large bunches kale
1/4c chopped fresh shallots
3/4c white wine
1/4c capers
Juice of 1 lemon
1T chopped fresh parsley

Bring a large pot of water to boil and add the potatoes. Boil for 10 to 15 minutes, or until soft. Drain the potatoes and mash in a large bowl. Add 4 tablespoons of the vegan butter and season with salt and pepper. Cover and set aside.

Slice the tofu into palm-sized cutlets (you should have 12 cutlets). Put 1 cup of the flour in a medium bowl and dredge the tofu in the flour, making sure to coat it thoroughly. Set aside.

In a large skillet, heat 2 tablespoons of the olive oil over medium-high heat. Add the tofu and sauté until browned and crispy on both sides. Set aside.

Wipe out the skillet and heat 1 tablespoon of the olive oil over medium-high heat. Add the garlic and sauté for 1 to 2 minutes. Add the kale and sauté for 3 to 4 minutes, or until soft. Add a pinch each of salt and pepper and set aside.

In a large sauté pan, heat the remaining 2 tablespoons olive oil over medium-high heat. Add the shallots and sauté for 1 to 2 minutes, then add 2 tablespoons of the flour and stir well. Add the white wine (be careful—it may flame up), the capers, lemon juice, 1 tablespoon salt, 1½ teaspoons pepper, the parsley, the remaining 2 tablespoons vegan butter, and 4 cups water. Mix well and simmer the sauce for 1 to 2 minutes. Add the tofu cutlets to sauce and simmer for about 3 minutes, or until the sauce begins to the thicken.

Adapted from a recipe by Ronen Seri and Pamela Elizabeth in The Blossom Cookbook.

Kale and Tofu Salad

1/2 cup millet
1 14-ounce package extra-firm tofu, drained and cut into 1-by-1 1/2-inch pieces
5 tablespoons extra-virgin olive oil
1 bunch kale
Juice of 1 lemon
3 tablespoons tahini
1 teaspoon honey
Kosher salt and freshly ground pepper
2 cups shredded red cabbage
1/2 small red onion, thinly sliced
2 tablespoons salted roasted sunflower seeds or pepitas
1 tablespoon toasted sesame seeds

Toast the millet in a dry medium saucepan over medium heat, stirring occasionally, 3 to 5 minutes. Add 1 cup water and bring to a boil. Cover, reduce the heat to medium low and cook until the water is absorbed, about 15 minutes. Set aside.

Meanwhile, pat the tofu dry between paper towels. Heat 3 tablespoons olive oil in a large nonstick skillet over medium heat. Add the tofu and cook, turning once, until well browned and slightly crisp, about 15 minutes.

While the tofu is cooking, remove the kale stems and chop the leaves into bite-size pieces; place in a large bowl. Add 1 tablespoon of the lemon juice and rub it into the kale with your fingers until the kale softens, 3 to 5 minutes.

Whisk the remaining lemon juice with the tahini and honey in a small bowl; add the remaining 2 tablespoons olive oil and whisk until smooth. Whisk in 2 tablespoons water and season with salt and pepper. Add 2 tablespoons dressing to the kale; add the cabbage, onion and a pinch of salt and toss well.

Fluff the millet with a fork and add to the kale mixture along with the sunflower seeds and sesame seeds; toss to combine. Divide the salad among bowls and top with the tofu. Drizzle with any oil from the skillet and the remaining dressing.

Original recipe found by Food Network Magazine.

Mini Corn Dog Muffins

4 veggie dogs
1 c. all-purpose flour
3/4 c. cornmeal
1/4 c. sugar
3/4 tsp. salt
1 tbsp. baking powder
1 tbsp. cornstarch
1 c. unsweetened original almond milk
2 tbsp. canola oil

Slice each veggie dog into 6 pieces, for a total of 24 pieces.

Mix flour, cornmeal, sugar, salt, baking powder, and cornstarch together in a medium-sized bowl.

Mix almond milk and oil together in a separate container, then add to dry ingredients and mix well.

Spray the cups of a 24-cup mini muffin tin with nonstick cooking spray. Fill each cup 3/4 full with batter.

Place 1 veggie dog piece in each muffin cup.

Bake at 350 degrees for 15-20 minutes. Serve hot.

Adapted from a recipe found at http://3abn.org

Chickpea Omelet

2 cups chickpea flour
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon pepper
2/3 cup nutritional yeast
1 teaspoon baking soda
1 teaspoon salt

Combine all ingredients and store in a mason jar until ready to use.

To make one omelet, combine 1/3c mix and 1/4c water.

Heat a small amount of oil in a frying pan over medium heat. Pour the batter into the pan, as if making pancakes. When the underside is browned, flip the omelet again, and cook the other side for a minute.

Topped with your choice of veggies. My favorites are tomatoes, zucchini, and spinach.

Adapted from a recipe at https://www.forksoverknives.com/recipes/chickpea-omelet

Vegan Breakfast Sausages

This super yummy recipe is basically "raw sausage".  After the steaming process, fry in a pan with a little oil.

2 Cups vital wheat gluten
1/2 Cup nutritional yeast
1/2 Cup chickpea flour (or soy flour)
2 Teaspoons onion powder
1 Tablespoon whole fennel seed or caraway
1 1/4 Teaspoon pepper
2 Teaspoons paprika
1/4 Teaspoon cayenne
1 Teaspoon oregano
1/2 Teaspoon sea salt
1/4-1/2 teaspoon allspice
2 Teaspoons garlic powder
2 1/4 Cups water
3 Tablespoons vegan worcestershire sauce
3 Tablespoons olive oil
1 Tablespoon Braggs liquid aminos or soy sauce


Combine all dry ingredients in a large bowl.

In separate bowl whisk all the wet ingredients.

Stir the wet into dry and mix lightly until combined and spongy dough forms.

Form 1/4 to 1/3 cup of dough at a time into a small log about 6 inches long. INDIVIDUALLY wrap in aluminum foil (tightly, ull and twist the ends at the top and bottom like sausage casings. If they aren't wrapped tight enough they will burst out.

When they are all wrapped up, arrange them into a steamer basket over boiling water, and steam for 30 minutes.

Cool, and remove from foil. Keeps in the fridge for up to a week. Freezes well.

Adapted from a recipe at http://www.food.com/recipe/vegan-breakfast-sausages-456446, which is in turn an adaptation from Vegan Comfort Food by Alicia Simpson.

Chili Verde with Sausage and Pumkin

Tomatillo Salsa:
1 1/2lb tomatillos
1 jalapeno pepper, stemmed (plus seeds, if you can take the heat)
3 cloves garlic, peeled
1 large white onion, peeled and sliced 1/2 inch thick
1/4c extra-virgin olive oil
Kosher salt
1/2 cup chopped fresh cilantro
Freshly ground black pepper

Chili:
2 tablespoons extra-virgin olive oil
1 large yellow onion, roughly chopped
1 pound veggie sausage
1 1/2 teaspoons dried oregano, crumbled
3 cloves garlic, very finely chopped
1 15oz can hominy
1/2 cup chopped fresh cilantro
2c chopped peeled sugar pumpkin or butternut squash
Kosher salt

Preheat the broiler. Remove the husks from the tomatillos, then rinse the tomatillos under warm water to remove any stickiness. Dry with a paper towel. Put the tomatillos, jalapeno, garlic, and sliced onion on a rimmed baking sheet. Drizzle with the olive oil and sprinkle on 2 teaspoons or so of salt. Broil a few inches from the heat, turning everything once, until the tomatillos are softened and slightly charred, about 7 minutes. Let cool to room temperature.

Transfer the broiled vegetables to a blender; add the cilantro and puree until smooth. Season with salt and pepper.

Heat the olive oil in a Dutch oven or large saucepan over medium heat. Add the chopped onion and cook, stirring occasionally, until just translucent, about 4 minutes. Add the sausage and cook, stirring and cook, stirring and breaking it up, until browned, about 10 minutes.

Stir in the oregano and garlic and cook, stirring, about 3 more minutes.

Stir in the tomatillo salsa, hominy (including the liquid), cilantro and pumpkin. Bring to a boil, reduce the heat to medium low and simmer, covered, until the pumpkin is tender, 15 to 20 minutes. Taste and season with salt, if necessary.

Adapted from a recipe by Aaron Sanchez and published in Food Network Magazine.

Butternut Kale Tamale Bake

Enchilada Sauce:
1 can (14.5 oz) diced tomatoes
1 chipotle pepper in adobo
2 cloves garlic
handful of cilantro, washed
2 tbsp. lime juice
1 tbsp. honey
1 tsp. unsweetened chocolate powder
1/4 tsp. kosher salt

Filling:
2 c. butternut squash, peeled and diced into 1/2" cubes
3 stalks of kale
1 can (15 oz.) black beans, drained and rinsed
2 tbsp. oil, separated
salt to taste

Topping:
1 c. masa harina
1 1/4 c. warm water
3/4 tsp. kosher salt

Garnish (optional):
avocados
cilantro

Make enchilada sauce. In a high-powered blender or food processor, add all enchilada ingredients. Blitz until smooth. Set aside.

Make the filling. Chop the butternut squash into 1/2" cubes. De-stem the kale and chop into small, edible pieces. Drain and rinse black beans. Preheat oven to 375°. Into a skillet warmed on medium heat, add 1 tablespoon of oil. Add in the butternut squash and sauté for 5 minutes, stirring occasionally. Salt to taste. Add in 1/3 cup of the enchilada sauce. Cover and cook for an additional 2-3 minutes until just barely ready.

Don't cook it all the way through. Add in the kale, black beans, and additional tablespoon of oil. Cook for another 3 minutes. Salt to taste. Remove from heat. Stir in 2/3 cup more of enchilada sauce. Use the skillet as your baking pan, or place in an 8" x 10" pan (or something similar in size).

Make the topping. Add the masa harina to a bowl. Stir in the warm water and kosher salt. Crumble evenly over the pan and press out until flat. Top with remaining enchilada sauce. Bake for 25-30 minutes. Garnish with cilantro and avocados. Serve.

Adapted from a recipe at http://www.thefauxmartha.com/2016/10/27/butternut-kale-tamale-bake/

Cashew and Carrot Fondue

1lb carrots
12oz silken tofu
1 1/2 cups (10 ounces whole) ground, roasted unsalted cashews
1/2 cup rice or soy milk, as needed
2t salt
1/2t freshly ground white pepper
2T freshly squeezed lime juice
2T canola oil

Peel, slice and crook carrots until soft. Drain, and puree in batches in blender until very smooth.

Add tofu, ground cashews and 1/4 cup rice milk to carrot mixture and process until blended; do this in batches, if necessary. Add salt, pepper and remaining rice milk, and process again. Add lime juice and mix well. Set aside.

Transfer to a fondue or crock pot to keep warm, add more milk, if needed.

Dipping suggestions:
Sauteed, cubed tempeh
Sauteed, cubed, flavored tofu
Roasted vegetables (we especially love brussels sprouts!)
Raw vegetables
Cubed, hearty bread

Adapted from a recipe in Vegetarian Times

Chickpea Avocado Salad

Herbed "Feta" (make at least one day in advance)
3oz extra firm tofu, drained, pressed, and as dry as possible
2T coconut oil, melted
2t lemon juice
1 1/2t white wine vinegar or apple cider vinegar
3/4t salt
1/2t basil
1/4t marjoram
1/4t oregano
1/8t onion powder

Line ramekin with plastic wrap.

Blend all ingredients in a food processor and pour into ramekin.

Refrigerate.

1 can chickpeas, drained and rinsed
2 avocados, pitted, and chopped
1 recipe Herbed "Feta"
Salt and black pepper, to taste

In a medium bowl, combine chickpeas, avocado, and Herbed "Feta". Stir until mixed well. Season with salt and pepper.

Serve heaped on a bed of lettuce.

Herbed "Feta" adapted from The Non-Dairy Evolution Cookbook.

Salad adapted from https://www.twopeasandtheirpod.com/chickpea-avocado-feta-salad

Veggie Burger Options

Hamburger Style

My favorite is Morningstar Farms Grillers Prime.  It is not vegan.  Add your favorite toppings.

Chicken Burger Style

My favorite is Quorn Chicken Patties, but they are not vegan.  Add your favorite toppings.

Eggplant Sandwiches

I buy pre-breaded and cooked eggplant (not vegan), fry it, add spaghetti sauce, and serve on a bun.  One of our favorites!

Teriyaki Burgers

Fry packaged veggie burgers in teriyaki sauce.  Put on bun.

Heat pineapple rings in pan with leftover teriyaki sauce.  Add to veggie burger.

Finish with your favorite toppings.

Orange Lentil Salad

This is Lyn's most favorite thing to eat in the whole world.  Dan and I love it, too!  John--not so much.

Combine the following in a large bowl:

2 15oz cans lentils (sometimes they are flavored with onion and bay leaf, that works too), drained
2 11oz cans (or more) mandarin oranges, drained
1/2 small red onion, finely diced
1/2c chopped fresh parsley
1 2.25oz can sliced black olives, drained
1 5oz tub feta cheese

In a separate, small bowl, mix together:

2 garlic cloves, minced
1/3c olive oil
juice from 2 lemons
1tsp cumin
1/2tsp salt
Dash of black pepper

Add to the the lentil mixture and stir to combine.

Serve burrito style in large pieces of romaine lettuce.  Yum!!

Adapted from a recipe in minutemeals Vegetarian.

Spicy Tofu

This is one of our most favorite tofu recipes ever.  In fact, the last time I made it, my family asked me to double the recipe, because they always wish they had more!  It is a big salty, so I always serve it with plain rice to cut down on that a little bit.

1lb tofu, drained, pressed, and cut into rectangles
1/4c olive oil
1/4c soy sauce
1T rice vinegar
1T lemon juice
2 cloves garlic, minced
1/2t basil
1/4t thyme
1/4t oregano
1/4t powdered ginger
1/8t black pepper

Mix all ingredients except the tofu in an ovenproof dish.

Put the tofu rectangles in the pan, turning them over so they get fully covered, and lay them in the pay without overlapping.

Place the pan in the oven, and broil the tofu until it turns slightly brown.

Turn the tofu over and repeat on the other side.

Gluten Free Adapation:  Use gluten free tamari in place of the soy sauce.

from Kids in the Kitchen by Micah Pulleyn & Sarah Bracken

Carrot-Ginger Soup with Tofu

1/2c vegetable or canola oil, divided
1 1-lb bag of chopped, frozen carrots, thawed
1 small onion, roughly chopped
1 2-3" piece of ginger, minced or grated
salt and pepper
1/2t chinese five-spice powder
3T All Season Blend, 3 vegetable bouillon cubes, or 3c vegetable broth
2c carrot juice
1lb extra-firm tofu, drained and pressed
1/3c cornstarch
2t curry powder

Heat 2 tablespoons of oil in a large pot over medium heat.

Add the carrots, onions and ginger, and cook until the vegetables are just soft, about 5 minutes.  Season with salt and pepper.

Add chinese five-spice, carrot juice, seasoning blend or bouillon, and 3 cups water (if using vegetable broth, omit water).

Mix well, then cover and boil until vegetables are tender, about 20 minutes.

Meanwhile, cut the tofu into 1" cubes, continuing to press/blot to remove as much water as possible.

Place cornstarch and curry powder into a ziplock bag.  Shake to combine.

Add tofu to cornstarch mixture and shake gently to coat.

Heat the remaining 6 tablespoons of oil in a large skillet over medium-high heat.

Carefully add the coated tofu and fry, turning, until golden and crisp on all sides, about 5 minutes.

Drain on a paper towel and season with salt.

Using an immersion blender, puree the soup.  Ladle into bowls and top with fried tofu.

Adapted from a recipe in Food Network Magazine.

Zucchini No-Crab Cakes

1 lg. onion, chopped
1 sheet nori, snipped
oil for frying
1 lb tofu
2c shredded zucchini (approx. 2 small squash), squeezed dry
3 T nayonaise
1 1/2 t Old Bay
1/2c whole wheat flour
1c bread crumbs
Fry onion and nori in a small amount of oil until onions are soft.

In a large bowl, mash tofu. Add onion mixture and remaining ingredients.

Let stand in fridge 20 minutes.

Form into 1 1/2 inch balls and arrange in a pan spread with 1T oil.

Bake at 375 degrees for 20 minutes. Turn and bake an additional 20 minutes.

Serve with cocktail sauce.

adapted from Vegetarian Baby & Toddler

Vegetarian Irish Stew

2 med onions, sliced
vegetable oil
1/4c flour
3c water
1 bottle beer (I use non-alcoholic) or an additional 2c water
2c mushrooms, thickly sliced
1c carrot or parsnips, sliced into rounds
1c turnips or rutabagas, peeled and in a large dice
1c celery, diced
1/2c split red lentils
1/2c fresh parsley, chopped
1/4c soy sauce or mushroom soy sauce
3T vegetable broth granules
1 bay leaf
2t Marmite or other yeast extract
1t sugar
1/4t EACH thyme, rosemary*, and marjoram
black pepper to taste
dash of Kitchen Bouquet for color (optional)
1c TVP (optional)

In a large kettle, fry onions in a little oil until soft.

Add flour and stir thoroughly.

Add remaining ingredients, and bring to a boil.

Cover and simmer at least 30 minutes, or until the vegetables are done. Stew gets better the longer it cooks! Even better the next day!

Serve over mashed potatoes, Colcannon, or biscuits.

NOTE: You can also do this in the crockpot. Cook for about 6 hours.

* I generally use fresh rosemary instead...about 1t chopped.

adapted from The Almost No Fat Holiday Cookbook by Bryanna Clark Morgan