Recipes

Recipe: Tex Mex Tofu Scramble

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The nice people at Nasoya sent me a few coupons to try out their Tofu Plus which is tofu that has been fortified with B2, B6, B12, Vitamin D and Calcium.  I love any opportunity to get more of these vitamins into my body especially B12 which is the trickiest B vitamin for vegans to get. The tofu is great and does not taste different then any other tofu I have had.

Tex Mex Tofu Scramble

Serves 4

Ingredients:

  • 1T olive oil
  • 1 small onion, diced
  • 1 small green bell pepper, diced
  • 3 garlic cloves, minced
  • 1 sweet potato, diced
  • 6 button mushrooms, sliced
  • 1t EACH of salt, paprika, garlic powder and Italian seasoning
  • 2t EACH of chili powder and cumin
  • 1/2t black pepper
  • 1/2T nutritional yeast
  • 1 block of tofu, drained and crumbled
  • water as needed

Heat the oil in a large skillet over medium-high heat and add in the onions; cook for 3 minutes.  Stir in the bell pepper and sweet potato; cook for 3 minutes.  Stir in the mushrooms and garlic; cook for 3 minutes.  Stir in the spices and a little bit of water if necessary; just enough to evenly coat the veggies without being too dry.  Stir in the crumbled tofu and let cook for 7-10 minutes, adding water if necessary so the mixture does not stick.  Lastly, stir in the nutritional yeast and then taste for salt and pepper.

Serve with salsa, hot sauce, chips and guacamole.

Recipe: Chocolate Chipotle Corn and Black Bean Soup

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Chocolate Chipotle Corn and Black Bean Soup

Serves 4

Ingredients:

  • 1T olive oil
  • 1 large onion, diced
  • 3 garlic cloves, minced
  • 1t garlic powder
  • 2t ground cumin
  • 1t paprkia
  • 2t chili powder
  • 1t Italian seasoning
  • 1T soy sauce
  • 1/4 cup brewed coffee
  • 1T cacao powder
  • 2T chipotle chiles in adobo, diced
  • 1 (28oz) can peeled whole tomatoes with their juices
  • 1/2 cup frozen corn
  • salt and pepper, to taste

Ingredients minus the beans- they were draining in the sink

In a large heavy bottom pot heat the oil over medium high heat.  Add in the onion and saute for 5-7 minutes until soft and translucent.  Stir in the garlic and cook for 1 minute.  Stir in the spice and cook for 30 seconds.  Stir in the coffee, soy sauce, cacao powder and cook for 1 minute.  Stir in the chipotles and tomatoes with their juice; bring up to a simmer, cover and cook for 15 minutes.  Stir in the corn and cover and cook 15 more minutes.  Season with salt and pepper.

Shopping For Mushrooms

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Lately I have had a number of inquires as to where to purchase wild mushrooms for dishes such as….

Lobster Mushroom Risotto:

Chipped Mushrooms On Toast:

Porcini Crusted Seitan:

If you liked this dish please click here and vote for it!

Creamy Miso Morel Pasta with Peas & Leeks:

Now you can get all of these mushrooms in my OpenSky shop!

Also the first 10 people to order using the following coupon code will save 25% off their order (not over $100) Coupon Code: COOKVEGAN30PCT


Quinoa Stuffed Squash

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Over the last few weeks we have received a number of small carnival squash in our CSA and I have been attempting to find a delicious and creative way to use them  One of my girlfriends was in town and came over for dinner so I decided that I would make stuffed squash with sauteed kale and dijon balsamic roasted beets.

Quinoa Stuffed Squash

  • 4 small squash, Carnival or Acorn would work well
  • 1T olive oil, divided
  • 1 cup quinoa, cooked according to package
  • 1.5 cups water
  • 1T olive oil
  • 1 Red Bell Pepper, small dice
  • 1 Small onion, small dice
  • 2 garlic cloves, minced
  • 1 can of black eyed peas, rinsed and drained
  • 1t Italian Seasoning
  • 1t Salt
  • 1/2t pepper
  • 1/2t garlic powder
  • 1/2 cup vegetable broth +2T AP flour, whisked together

Preheat oven to 350F.

Cut the tops off the squash about 1 inch down. Scoop the seeds out of the squash and drizzle each with 1/4T of olive oil and salt and pepper.  Reserve the tops to the side. Place on a baking sheet and bake for 35 minutes.

While the squash is baking- in a large skillet heat the tablespoon of olive oil over medium high heat.  Toss in the onions and peppers in the oil for 3-5 minutes until soft.  Stir in the garlic and black eyed peas for a minute. Add in the spices, salt, pepper and vegetable broth mixture.  Heat until the sauce has thickened, about 7-10 minutes. Remove from the heat and stir in the cooked quinoa.

Remove the squash from the oven and stuff until just slightly overfilled.  Place the tops back on and bake for an additional 30-40 minutes until the squash is soft, test with a tip of a knife.

Recipe: Coconut Chocolate Goji Berry Cookies

4 Comments

Ingredients:

  • 1/3 cup canola oil
  • 2/3 cup light brown sugar
  • 3 tablespoons nondairy milk
  • 2 teaspoons ground flax seeds
  • 1 1/2 teaspoon vanilla extract
  • 1 cup self rising flour
  • 1/4 teaspoon salt
  • 3/4 cup vegan chocolate chips
  • 1/4 cup goji berries
  • 1/2 cup unsweetened shredded coconut

Directions:

  1. Preheat oven to 350F.  Line a large baking sheet with parchment paper.
  2. In a large bowl, mix oil, sugar, nondairy milk, flax seeds and vanilla.  Stir in the flour and salt and mix together.  Once combined mix in the chocolate chips, goji berries and coconut until thoroughly combined.
  3. Drop heaping tablespoons of cookie batter onto the lined baking sheets about 2 inches apart.  Bake for 12-15 minutes, until the edges begin to brown.  Let the cookies rest on the baking sheet for 5 minutes before transferring to wire racks to cool.

Chipped Mushrooms on Toasted

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The inspiration behind this dish was chipped beef gravy on toast something my mother used to tell me that they ate growing up.  Chipped beef is a salty dried beef that used to to be cooked up in a gravy and served on toast. Instead of beef (obviously) I used reconstituted wild mushrooms.

Ingredients

  • 1 tablespoons vegan non-hydrogenated margarine
  • 1 clove of garlic, minced
  • 1 tablespoons all-purpose flour
  • 1/2 cup non-dairy milk
  • 1/4oz mix of dried mushrooms, soaked in 1 cup of hot water for 30 minutes (I used chanterelles Buy Now and black trumpet Buy Now)
  • 1/4t salt
  • 1/8t white pepper
  • pinch cayenne pepper

In a medium saucepan over low heat add the margarine and garlic and heat until margarine is melted. Whisk in flour all at once to form a roux. Whisk in milk, a little at a time and 3 tablespoons of the mushroom soaking liquid, increase heat to medium-high, and cook, stirring, until thickened. Stir in mushrooms, pepper, salt and cayenne, heat through and serve over toast.

Marx Foods- Blogger Mushroom Recipe Challenge

11 Comments

Porcini Crusted Seitan

with Wild Mushroom Gravy, Braised Potatoes and Steamed Kale

For the Seitan:

  • 1/2oz dried porcini mushrooms processed to a powder
  • 1/2t salt
  • 1/4t pepper
  • 1T olive oil
  • 1 garlic clove, minced

In a high speed blender or a spice grinder, grind 1/2oz of dried porcini mushrooms to a powder. On a plate mix the mushroom powder with the salt and pepper and dredge each piece of seitan in the mixture.  In a skillet heat the olive oil and garlic over medium heat.  Add the seitan to the hot skillet and cook for 4-5 minutes on each side, until browned.

For the Wild Mushroom Gravy:

  • 1oz wild mushrooms soaked in 2 cups hot water for 30 minutes, rough chop mushrooms
  • 1t vegan bouillon
  • 1T soy sauce
  • 1/4t dried thyme
  • salt and pepper
  • 2T cornstarch dissolved in 1/4 cup of water
  • 1/2 cup unsweetened nondairy milk or creamer

In a small saucepan, combine the 1.5 cups of the mushroom soaking water, vegan bouillon, soy sauce, thyme, and mushrooms and salt and pepper to taste over high heat and bring to a boil. Reduce the heat to low, whisk in the cornstarch mixture and stir until the sauce thickens, 1 to 2 minutes. Slowly whisk in the soy milk.

For Braised Potatoes:

  • 1T olive oil
  • 1T vegan non-hydrogenated margarine
  • 1 medium sweet onion, thinly sliced
  • 1 medium red onion, diced
  • 1 1/2 pounds new potatoes, quartered
  • 1t dried thyme
  • salt and pepper
  • 1 cup vegan chicken broth

Preheat oven to 375F.  Heat the oil and the margarine in a cast iron pan over medium-low heat.  Add the sweet onion and cook for 15 minutes until soft.  Stir in the potatoes and red onion and season with salt and pepper. Increase the heat to medium-high and cook for 10 minutes, until potatoes begin to brown.  Removed from the heat and stir in the thyme and broth.  Cover the pan and transfer to the oven.  Cook for 10 minutes until the potatoes are tender.  Uncover and cook for 20 more minutes.