tag:blogger.com,1999:blog-7406723872723371582024-03-07T23:52:14.897-07:00Kristi's Vegan FoodiesVegan food without tree nuts and coconut. Minimal seed use as well.Crystalhttp://www.blogger.com/profile/14389851673600000055noreply@blogger.comBlogger111125tag:blogger.com,1999:blog-740672387272337158.post-40823020668818213152023-10-14T22:33:00.004-06:002023-10-14T22:33:40.620-06:00Apple Cobbler<a name='more'></a>1/2 cup margarine<div><br /></div><div>batter:</div><div>1 cup flour</div><div>1/2 cup sugar</div><div>1 and 1/2 tsp baking powder</div><div>1/2 tsp salt</div><div>3/4 cup soymilk</div><div>1 tsp vanilla</div><div><br /></div><div>apple filling:</div><div>12 ounces apples cubed</div><div>1/4 cup brown sugar</div><div>1 tsp cinnamon</div><div><br /></div><div>Preheat oven to 375 degrees F. </div><div><br /></div><div>Cut margarine into cubes and add to a 9x9-inch baking pan. Put into oven into margarine melts, then remove.</div><div><br /></div><div>Toss apple filling ingredients together in a bowl and set aside.</div><div><br /></div><div>In a separate mixing bowl add batter ingredients and mix until well combined. Do not overmix.</div><div><br /></div><div>Add batter to melted margarine disk in an even layer. Sprinkle apple filling on top evenly.</div><div><br /></div><div>Bake for 45-50 minutes until a toothpick inserted into the batter comes out clean. Serve warm!</div>Crystalhttp://www.blogger.com/profile/14389851673600000055noreply@blogger.com0tag:blogger.com,1999:blog-740672387272337158.post-25222504635586959302023-10-14T22:13:00.002-06:002023-10-14T22:34:17.038-06:00Banana Bread<a name='more'></a><div><br /></div>1/3 cup vegan margarine <div>1/2 cup brown sugar </div><div>1 tsp baking soda </div><div>1 tsp cinnamon </div><div>1/2 tsp salt </div><div>1 and 1/2 tsp tapioca starch (or other starch egg replacer) </div><div>1 tsp vanilla </div><div>1 and 3/4 cup flour </div><div>3 over-ripe bananas, smashed with a potato masher </div><div>splash soymilk, up to 2 tablespoons (no more) </div><div>optional 1/2 cup chocolate chips </div><div><br /></div><div>Pre-heat oven to 350 degrees F. Cream together margarine and sugar. Add baking soda, cinnamon, salt, starch, and vanilla and mix together until fluffy.</div><div><br /></div><div>Add flour and mix until forms crumbs. Add mashed bananas and mix. If batter is too thick, add a small amount of soymilk to thin, but not much otherwise your bread will fall apart.</div><div><br /></div><div>Fold in optional chocolate chips.</div><div><br /></div><div>Place in a greased bread pan and bake 50-60 minutes until toothpick inserted into center comes out clean. Larger, flatter pans will cook faster. Cool in pan for 5-10 minutes before transferring to a cooling rack.</div>Crystalhttp://www.blogger.com/profile/14389851673600000055noreply@blogger.com0tag:blogger.com,1999:blog-740672387272337158.post-83007235832832181212023-03-11T15:21:00.000-07:002023-03-11T15:21:04.156-07:00French Toast (with casserole variation)<a name='more'></a><div>2.25 cups plant milk of your choice (soy is my go-to)</div><div>1/4 cup chia seeds (whole or ground into a fine meal) </div><div>1/4 cup nutritional yeast</div><div>optional 1 tsp vanilla</div><div>optional 1 tsp cinnamon</div><div>optional 1 tbsp liquid sweetener (such as maple syrup or agave)</div><div>8-10 slices bread (stale or sturdy bread is best, some softer breads come out soggy)</div><div><br /></div><div>Put all ingredients except bread in a quart glass jar. Place a lid on top and shake to mix into a batter. Let rest 10-20 minutes while the griddle heats up. Give a good shake one more time before transferring batter to a shallow dish (sized to accommodate the bread slices).</div><div><br /></div><div>Heat griddle or fry pan on medium to medium-high heat. Grease heated griddle with 1 tbsp pad of vegan butter. </div><div><br /></div><div>Dip each slice of bread in the batter to coat and place on the griddle to cook until golden brown on each side (3-4 minutes each side is a good estimate). Rustic, sturdy, dry, or gluten-free bread can be left in the batter for 20 seconds on each side to soak up enough batter. Fresher, softer bread just needs to be coated on each side before transferring to the griddle.</div><div><br /></div><div>Optional toppings: sprinkle on some vegan powdered sugar, drizzle on maple syrup, fruit of about any type, fry some banana slices on the griddle to go with, etc.</div><div><br /></div><div>Variation: for a savory version leave out vanilla, cinnamon, and sweetener to be able to add some garlic, ginger, chilies, dash of cumin/coriander, turmeric, or salt to taste.</div><div><br /></div><div><u>French Toast Casserole:</u></div><div>Half a loaf of french bread, or other bread equivalent, cut into cubes. </div><div>1 cup brown sugar</div><div>1/2 cup melted vegan butter</div><div>Batter from above</div><div><br /></div><div>For best results, cube your bread the night before and spread out on a cookie sheet to dry. Especially if its fresh.</div><div><br /></div><div>Preheat oven to 425 degrees F. Grease a 13x9-inch casserole dish and set aside. Melt butter in a saucepan and stir in brown sugar until it dissolves. Pour mixture into bottom of casserole dish. Add bread cubes to the casserole dish, spreading out evenly. Drizzle batter on top of bread cubes, coating evenly. Sprinkle with more cinnamon and/or brown sugar if desired. </div><div><br /></div><div>Bake for 25-30 minutes until top is golden brown. Remove from oven and sprinkle with powdered sugar if desired.</div><div><br /></div><div><br /></div>Crystalhttp://www.blogger.com/profile/14389851673600000055noreply@blogger.com0tag:blogger.com,1999:blog-740672387272337158.post-85647724198905251462022-11-01T17:21:00.003-06:002022-11-01T17:21:43.925-06:00Simple Sweet and Sour Tofu<a name='more'></a><div>Tofu:</div>
1 16 ounce block of firm or extra firm tofu, pressed, and cut into 1 to 2 inch pieces <div>1/3 cup cornstarch </div><div>1/4 cup oil for frying (less if using air fryer)<div><br /></div><div>Sauce:</div><div>Oil for sauteing</div><div>1 medium bell pepper, chopped </div><div>1/2 cup chopped/cubed pineapple </div><div>1/2 medium red onion, chopped </div><div><br /></div><div><div>1/2 cup sugar</div><div>1/4 cup ketchup</div><div>1/4 cup vinegar, any kind</div><div>1/4 cup water </div><div>1 Tbsp soy sauce</div><div>1 tsp garlic powder </div></div><div><br /></div><div>chopped scallion, for garnish</div><div><br /></div><div>If you have an air fryer, coat tofu in cornstarch and a dash of oil (don't use full amount). If not, Coat tofu in cornstarch and pan fry in vegetable oil over medium-high heat until golden brown.</div><div><br /></div></div>In a sauce pan turn heat to medium-high and add in the oil, onions, pineapples and bell peppers.
Saute until the onions are translucent and the pineapples are slightly browned, about 5 minutes.
In a separate bowl, whisk together the sugar, ketchup, vinegar, water, soy sauce, and garlic powder for the sweet and sour sauce and stir together until fully combined. <div><br /></div><div>Pour in the sauce over the veggies. Bring to a slight boil, then reduce to a simmer. Add back in the crisped up tofu, and stir to combine. Simmer until thickens slightly, about 5 minutes. Taste test and add more sugar or soy sauce if you desire.</div><div><br /></div><div>Remove from heat and serve over rice with chopped scallions on top.</div>Crystalhttp://www.blogger.com/profile/14389851673600000055noreply@blogger.com0tag:blogger.com,1999:blog-740672387272337158.post-14854664266758199442022-08-30T12:54:00.003-06:002022-08-30T12:56:05.132-06:00Zucchini Bread<a name='more'></a>1/2 cup margarine <div>1/2 cup sugar (or brown sugar for added depth) </div><div>1 Tbsp starch egg replacer </div><div>1 tsp vanilla </div><div>2 tsp baking powder </div><div>1 tsp salt </div><div>1/2 tsp baking soda </div><div>2 tsp cinnamon </div><div>2 cups zucchini, grated and excess water pressed out </div><div>3 cups flour
splash soy milk, variable </div><div>1 cup chocolate chips </div><div><br /></div><div> Preheat oven to 350 degrees F. </div><div><br /></div><div>Cream together margarine and sugar. Add starch egg replacer, vanilla, baking powder, salt, baking soda, and cinnamon. Beat or whip until combined. Add zucchini and flour. Mix until a dough is formed. If the zucchini is too dry, spash in soy milk in small amounts at a time to make a batter. Fold in chocolate chips. </div><div><br /></div><div>Divide into 2 bread pans, or muffin tins. Bake muffins 25-30 mins, bread 55-65 mins, or until a tooth pick inserted in the center comes out clean. Cool completely before storing or freezing.</div>Crystalhttp://www.blogger.com/profile/14389851673600000055noreply@blogger.com0tag:blogger.com,1999:blog-740672387272337158.post-51285135398250855822022-03-22T12:31:00.002-06:002022-03-22T12:55:20.028-06:00Gravy Mix<a name='more'></a>
<div>2 1⁄2
cups nutritional yeast </div><div>1⁄3
cup dried parsley</div><div>2 1⁄2
Tbsp onion powder </div><div>2
Tbsp dried basil </div><div>2
Tbsp dried thyme </div><div>2
Tbsp dried oregano </div><div>1 1⁄2 Tbsp dried dill weed </div><div>1 1/2 Tbsp celery seed</div><div>1 1⁄2 Tbsp salt</div><div>2
tsp black pepper</div><div><br /></div><div>Stir to combine and store in an air-tight container to use as needed.</div><div><br /></div><div>To make gravy put 1/3 cup margarine (Earth Balance) in a small sauce pan over medium heat. When it is heated, slowly whisk in 1/3 cup flour and continue whisking until a roux develops. Be careful, this stuff burns easily.</div><div><br /></div><div>Slowly whisk in 2 cups of unflavored, unsweetened soymilk and 1/4 to 1/2 cup of the gravy mix from above (depending on how strong you want the flavor). Keep whisking while adding these to keep lumps from forming. Gravy is ready when all the ingredients are incorporated together. Add a splash of soy sauce or more salt as desired. </div>Crystalhttp://www.blogger.com/profile/14389851673600000055noreply@blogger.com0tag:blogger.com,1999:blog-740672387272337158.post-21248596308472900292021-10-29T11:29:00.003-06:002021-10-29T11:29:54.558-06:00Greek Lemon Rice Soup<a name='more'></a>
2 Tbsp extra virgin olive oil <div>1 1/2 cups onion, finely chopped </div><div>1 cup celery stalk, finely chopped</div><div>1 1/2 cups carrot, finely chopped or cut into rounds</div><div>2 cloves garlic, crushed or minced</div><div>2 vegetable stock cubes</div><div>5–6 cups hot water </div><div>1 Tbsp nutritional yeast</div><div>1 Tbsp soy sauce or Bragg's Liquid Aminos</div><div>3/4 –1 cup uncooked rice </div><div>up to 1/4 cup fresh parsley or dill, finely chopped </div><div><br /></div><div>Sauce:</div><div>1/4 cup peanut butter</div><div>1/3 cup lemon juice, freshly squeezed </div><div>2 cups stock from soup</div><div><br /></div><div>In a large stock pot add olive oil, onions, carrots, and celery. Cook on low heat for 10 minutes, make sure
to stir occasionally to avoid any browning or burning. Cook until translucent. Add garlic and cook for 1 more minute.</div><div><br /></div><div>Add veg stock cubes, water, nutritional yeast, and soy sauce.
Bring this mixture to a boil, lower heat and add rice. Cook with the lid on for about 20 minutes or until the rice is cooked.
While soup is cooking prepare the sauce.</div><div><br /></div><div>Add peanut butter, lemon juice, and 2 cups of soup stock (from pot) into a blender
and blend until smooth. NOTE: let your stock cool for a few minutes before adding to the blender with
other ingredients and/or keep vented slightly. Blending hot liquids can create unsafe pressures in your blender and result in a burning hot explosion when you take the lid off.</div><div><br /></div><div>When the rice is cooked, remove the pot from heat and begin stirring in the peanut butter lemon sauce. Continue stirring until well combined. Add fresh dill or parsley and stir just once more.
Give the soup a little taste test and add necessary salt or seasoning. Enjoy hot.</div>Crystalhttp://www.blogger.com/profile/14389851673600000055noreply@blogger.com0tag:blogger.com,1999:blog-740672387272337158.post-9850908638894080302021-10-29T11:09:00.002-06:002021-10-29T11:09:54.364-06:00Chocolate Hummus<a name='more'></a>1 (15 oz) can of chickpeas, rinsed and drained - reserve some liquid (aquafava). 1.5 cups if making your own<div>1/2 cup peanut butter</div><div>1/3 cup unsweetened cocoa powder</div><div>1/4 cup sugar/sweetener of choice</div><div>1 tbsp molasses</div><div>1/4 cup soymilk, plus more if necessary to thin. O swap out for aquafava for a lighter texture</div><div>1 teaspoon vanilla extract </div><div>1/4 teaspoon salt</div><div><br /></div>Add all the hummus ingredients to a food processor or blender and process until smooth, adding more milk if necessary to thin to make it into a nice dip that’s the consistency of frosting. <div><br /></div><div>Serve in a bowl on a platter with strawberries, raspberries, crackers, pita chips, pretzels/pretzel thins, graham crackers or more. Hummus will keep in the fridge for up to a week.</div>Crystalhttp://www.blogger.com/profile/14389851673600000055noreply@blogger.com0tag:blogger.com,1999:blog-740672387272337158.post-67766736059781808262021-08-12T02:49:00.002-06:002021-08-12T02:49:15.201-06:00Tomatillo Verde Salsa<a name='more'></a>
9 tomatillos, husked and rinsed in cool water
<div>1-2 jalapenos, stemmed and halved</div><div>1 large onion, or 2 small/medium onions, peeled and quartered</div><div>4-6 garlic cloves, unpeeled</div><div>Olive oil for drizzling</div><div>1 and 1/2 Tbsp lime juice</div><div>1/2 - 3/4 tsp salt, or to taste</div><div><br /></div><div>Preheat oven to 450 degrees F.</div><div><br /></div><div>Place whole tomatillos, jalepeno halves, and quartered onion on a baking sheet. Drizzle with olive oil and a dash of salt. Toss.</div><div><br /></div><div>Wrap garlic in aluminium foil and add to baking sheet. Place baking sheet in oven and roast for 20 minutes, carefully turning everything half way thru. </div><div><br /></div><div>Let cool slightly before placing roasted vegetable, lime juice, and half the salt in a blender. Pulse until desired consistency. Taste for saltiness level and add more if needed.</div><div><br /></div><div>Chill salsa and enjoy within a few days. </div><div><br /></div><div>Note: if too spicy from jalapeno, add a splash of white wine vinegar to mellow the heat. Hatch green chilli peppers can also be used, but need to be roasted and peeled separately. I just buy pre-roasted ones to add to the blender and leave the jalepeno out. Also pairs well with avocado chunks mixed in.</div><div><br /></div><div><br /></div>Crystalhttp://www.blogger.com/profile/14389851673600000055noreply@blogger.com0tag:blogger.com,1999:blog-740672387272337158.post-10784012729103721632021-07-24T19:59:00.003-06:002021-08-12T02:34:38.893-06:00Cannabutter Cooking<a name='more'></a>
<u>Peanut Butter Cookies</u><div><br /><div>1/2 cup cannabutter </div><div>1/2 Cup sugar </div><div>1/3 Cup dark brown sugar, Packed tightly </div><div>3/4 Cup Peanut Butter </div><div>1 tsp vanilla extract </div><div>3 tsp starch egg replacer (equivalent of 2 eggs) </div><div>3 Tbsp soymilk or water </div><div>1 2/3 Cups All-purpose flour </div><div>1 tsp baking soda </div><div>1 tsp baking powder </div><div>1/2 tsp Salt </div><div>Extra sugar for coating (~1/2 cup) </div><div><br /></div><div>Preheat oven to 350 degrees F. </div><div><br /></div><div> Cream together the cannabutter, sugar, and brown sugar. Add peanut butter, vanilla, starch egg replacer, and soymilk/water. Whisk until light and fluffy. </div><div><br /></div><div>Add flour, baking soda, baking powder, and salt. Mix into coarse crumbs. Use a spatula or wooden spoon (or clean hands!) to press dough into a ball. </div><div><br /></div><div>Use tablespoon sized spoon to scoop out dough balls. Flatten slightly and dredge in sugar. </div><div><br /></div><div>Place on greased cookie sheets and bake 10-12 minutes. Let rest for 5 minutes in the pan before transferring to wire wrack to cool. </div><div><br /></div><div>Makes ~24 cookies. 1 cookie equals one dose.</div></div><div><br /></div><div><br /></div><div><u>Peanut Butter Chocolate Fudge</u></div><div><br /></div>1 cup of cannabutter<div>3 ½ cups of powdered sugar </div><div>1 cup of peanut butter</div><div>1 cup of cocoa powder</div><div>1 teaspoon of vanilla extract </div><div><br /></div><div>Lightly grease a baking dish (9x9 or so). </div><div><br /></div><div>In a medium saucepan on low to medium-low heat, gently heat your cannabutter. Stir in the powdered sugar using a spatula until the two ingredients have completely combined. This could take a few minutes. </div><div><br /></div><div>While still on low heat, stir in the cocoa powder. After that is incorporated, stir in the peanut butter and the vanilla extract. </div><div><br /></div><div>Distribute the mixture evenly into the baking dish. Place the mixture in the refrigerator for cooling. Remove once the dish’s contents are completely firm. </div><div><br /></div><div>Cut the fudge into 10-12 squares. 1 square is one dose.</div><div><br /></div><div><br /></div><div><u>Oatmeal Bars</u></div><div><br /></div>1 1/2 cups flour <div>2 cups rolled oats </div><div>1 tsp baking powder </div><div>1 tsp baking soda </div><div>1/2 tsp salt </div><div>1/2 cup cannabutter</div><div>1/2 cup margarine at room temperature </div><div>1 cup dark brown sugar </div><div>1/2 cup granulated sugar </div><div>3 tsp starch egg replacer</div><div>2-3 Tbsp soymilk</div><div>2 tsp vanilla extract </div><div>2 cups chocolate chips</div><div><br /></div><div>
Preheat over to 350 degrees F. Grease a 9X13 pan. </div><div><br /></div><div>In a small bowl, stir together the flour, oats, baking powder, baking soda, and salt. Set aside. </div><div><br /></div><div>Beat together the cannabis butter, butter, brown sugar, and sugar, until light and fluffy.
Beat in starch egg replacer, soymilk, and vanilla extract until well combined. </div><div><br /></div><div>Lower mixer speed and mix in dry ingredients until just combined. Mixture will be very thick.
Stir in 1 cup chocolate chips.
Press the dough mixture into the bottom of the prepared pan. </div><div><br /></div><div>Bake for about 25 minutes or until set and golden brown on top, rotating halfway thru baking.
Let cool completely before cutting into 18 pieces.</div>Crystalhttp://www.blogger.com/profile/14389851673600000055noreply@blogger.com0tag:blogger.com,1999:blog-740672387272337158.post-16046271693964205112021-07-17T04:16:00.001-06:002021-07-17T04:17:32.058-06:00Pickled some things<a name='more'></a>
<p><u> Refrigerator Pickled Zucchini</u></p>
1-1/2 cups water (3/4 cup per jar) <div>1/4 cup distilled white vinegar (2 Tablespoons per jar) </div><div>1-1/2 Tablespoons kosher or pickling salt (3/4 Tablespoons per jar) </div><div>2 teaspoons black peppercorns (1 teaspoon per jar) </div><div>6-8 cloves peeled garlic (3-4 cloves per jar) </div><div>4-6 spears fresh baby fresh dill (2-3 spears per jar) </div><div>1 large shallot, sliced (1/2 shallot per jar) </div><div>2 medium-sized zucchini, cut into 12 spears each or rounds (1 zucchini per jar) </div><div>2 - 16oz mason jars</div><div><br /></div>Combine everything but the zucchini in a small saucepan and bring to a boil over medium-high heat, stirring. Once boiling, remove from heat and continue to stir. Evenly divide the brine between 2 pint-sized (16oz) mason jars. Divide the zucchini spears between the two jars then screw on the lid and gently shake. Refrigerate for at least 24 hours before enjoying. Zucchini pickles will last 1-2 weeks in the refrigerator.<div><br /></div><div>NOTES: I had no garlic so added a healthy shake or two of onion powder to up the onion game. No peppercorns so used ground black pepper which was okay but peppercorns would have been better. Also, don't use iodized salt. ALSO, doubled the brine recipe, was only enough for one jar really. The shallots were amazing, don't skimp on those.</div><div><br /></div><div><u>Refrigerator Pickled Red Cabbage</u></div><div><br /></div>1/2 medium head red cabbage (about 2 pounds) <div>1 1/4 cups water </div><div>1 1/4 cups apple cider vinegar </div><div>1 1/2 teaspoons kosher or pickling salt </div><div>Pinch red pepper flakes, optional </div><div>2 cloves garlic, sliced </div><div>12 black peppercorns</div><div>Garlic Powder to taste</div><div><br /></div>Using a large sharp knife, a mandoline, or a food processor fitted with the slicing disc, slice the cabbage into thin shreds. Set aside.<div><br /></div><div>Put the water in a saucepan and bring it to a boil over high heat. Remove the pan from the heat and add the vinegar, and salt. Add a pinch of red pepper flakes and garlic powder, if using.</div><div><br /></div><div>Put the shredded red cabbage in a bowl and then pour the hot brine over it. Divide the brined cabbage between 2 (1-pint) jars, layering evenly with the garlic slices, and peppercorns. </div><div><br /></div><div>Place the lids on the jars and refrigerate for at least 2 hours before serving. For the best flavor, however, refrigerate for 24 to 48 hours before serving. This recipe can keep in the fridge for about seven days. </div><div><br /></div><div>Tips: Two pounds of red cabbage yields about 4 cups once shredded. It's the perfect amount to stuff into two one-pint jars. Cut the recipe in half or double it to suit your needs.
The brine and red cabbage combination will stain porous materials and skin purple or pink, though it's not as intense as beets. Clean up spills quickly and try to avoid using wood utensils or white towels.
</div>Crystalhttp://www.blogger.com/profile/14389851673600000055noreply@blogger.com0tag:blogger.com,1999:blog-740672387272337158.post-67863833051770850792020-11-03T01:47:00.003-07:002020-11-03T01:49:12.663-07:00Baked Rice<a name='more'></a><p>2 cups rice<br />4 and 1/2 cups broth<br />1 Tbsp dried onion flakes<br />2 Tbsp dried parsley</p><p>Preheat oven to 350 degrees F. Grease a 9x13-inch cassorole dish. Combine all ingredients in the dish and bake unvocered for 40-45 minutes, until rice is fluffy. </p><p>For variation add protein of your choice to the rice before putting it in the oven (vital wheat gluten steaks or tofu slices).</p><p><br /></p>Crystalhttp://www.blogger.com/profile/14389851673600000055noreply@blogger.com0tag:blogger.com,1999:blog-740672387272337158.post-3812525894873963822020-11-01T21:57:00.001-07:002022-02-28T11:19:27.059-07:00Jordan's Garlic Sweet and Sour Sauce<a name='more'></a><div><u>Tofu</u>:</div><div>Tofu - one package extra firm</div><div>Corn Starch - variable</div><div>Vegetable Oil for frying</div><div><br /></div><div><u>Sauce</u>:</div><div>4 cloves garlic, minced</div><div>1 Tbsp vinegar (rice, apple cider, whatever is on hand)</div><div>3 Tbsp liquid sweetener</div><div>2 Tbsp soy sauce</div><div>1 tsp sriracha</div><div>1/4 cup water</div><div><br /></div><div>Drain the tofu and cut into triangles or squares. Dredge in corn starch to coat all sides. Pan fry over medium-high heat in about a centimeter of oil, flipping once until lightly golden and crispy. Remove from oil and drain on a paper towel. </div><div><br /></div><div>Once you are done frying the tofu, drain the used oil into a can or heat resistant jar to reuse in the future -- make sure to set aside somewhere safe to cool. Don't wipe out your pan and use it with a thin sheen of oil that still remains to saute the ingredients for the sauce.</div><div><br /></div><div>Mix some of the leftover cornstarch from dredging your tofu in 1/4 cup water. Use enough cornstarch to thicken (approximately 2 tsps).</div><div><br /></div><div>Saute garlic in the oily pan from before over medium-high heat for 1-2 minutes at most. Add vinegar, sweetener, soy sauce and sriracha and bring to a boil. Add cornstarch-water and heat until thickens.</div><div><br /></div><div>Add tofu to sauce to coat and server over rice or ramen noodles and a side of steamed broccoli. </div><div><br /></div><div><br /></div><div><br /></div><div><u>Jordan's Original Facebook Post Text</u>:</div><div><br /></div><div>This is easy and delicious. It’s cheap, crunchy, sweet, salty, spicy tangy. Chinese street food at its best! You take one package of extra firm tofu and drain, cut into triangles or squares and roll in corn starch. Pan fry in a little soybean oil until crisp on both sides, transfer to plate. In the now empty skillet sauté four gloves minced garlic in a tablespoon of soybean oil. When softened add two tablespoons white vinegar, three tablespoons pure maple syrup (or sweetener of your choice), two tablespoons spoons soy sauce and a teaspoon of siracha or any Asian chili of your choice. Let the sauce come to a little boil and add 1/4 cup of water with enough corn starch to thicken (a teaspoon or two). When sauce thickens dump the tofu in the sauce to coat and serve with rice or drained ramen noodles and steamed broccoli.</div>Crystalhttp://www.blogger.com/profile/14389851673600000055noreply@blogger.com0tag:blogger.com,1999:blog-740672387272337158.post-22138428325626949192020-10-26T00:07:00.001-06:002020-10-26T00:12:25.164-06:00Plum Sauce<a name='more'></a>2 Tbsp vegetable oil <div>1 small onion, finely chopped (about 1 cup) </div><div>1 small sweet red pepper, finely chopped</div><div>1 Tbsp minced fresh ginger </div><div>2-3 cloves garlic, minced </div><div>1 lb. plums, diced (6-8 whole plums)</div><div>1/4 cup brown sugar, approximately</div><div>2 Tbsp soy sauce </div><div>1 Tbsp apple cider vinegar </div><div>1 tsp red chili flakes</div><div><br /></div>In a small pot over medium-high heat, sauté onion, red pepper, ginger, and garlic in oil. Pour them into a blender or a food processor, add the plums, and purée until well incorporated. Pour back into the pot.
<div><br /></div><div>Taste the sauce at this point, and add the sugar in a little at at time, testing as you go to get the right sweetness, depending on the plums you are using. Stir in soy sauce, apple cider vinegar, and chili flakes, and allow to simmer over medium-low heat for 15 to 20 minutes.</div><div><br /></div><div>Serve over fried tofu, rice, steamed veggies.</div>Crystalhttp://www.blogger.com/profile/14389851673600000055noreply@blogger.com0tag:blogger.com,1999:blog-740672387272337158.post-24116018267081124772020-08-10T20:32:00.003-06:002020-08-10T20:36:03.649-06:00Stovetop Pizza Dough<a name='more'></a>1/2 cup warm water<br />1 Tbsp olive oil<br />1/2 tsp sugar<br />1/2 tsp active dry yeast<br />1/2 tsp salt<br />2/3 cup flour<p>Mix all ingredients together and pour into a greased frying pan. Smooth out to cover bottom of pan with a large spoon. Top with pizza sauce and toppings of your choice. Cook covered 10 minutes, then vented 5 more minutes. Remove pizza from pan with spatula and cool on a wire rack. DO NOT overcook or the bottom of your pizza will burn.</p>Crystalhttp://www.blogger.com/profile/14389851673600000055noreply@blogger.com0tag:blogger.com,1999:blog-740672387272337158.post-31857237576128455232020-06-10T01:11:00.004-06:002020-08-10T20:35:36.896-06:00Buttery Pie Crust<a name='more'></a>2 cups flour (pastry flour if you have it)<br />
1/2 cup margarine, cubed and frozen<br />
1 tsp to 1 Tbsp sugar<br />
1 tsp salt<br />
6 Tbsp ice water<br />
<br />
Use 1 tsp sugar for savory pies, 1 Tbsp for sweet pies.<br />
<br />
Blend everything but the ice water in a blender or with a food processor until it is coarse crumbs. Drizzle in water while it is blending. Scrape down sides and place dough into a bowl. Use a large wooden spoon or your hands to mash it together into a ball. Flatten slightly and refrigerate for at least an hour, better yet over night.<br />
<br />
Makes enough dough for one pie or 4 turnovers/hand pies.<br />
<br />
Bake turnovers/hand pies at 400 degrees F for 25 to 30 minutes. Bake pies as directed, depends on the kind.Crystalhttp://www.blogger.com/profile/14389851673600000055noreply@blogger.com0tag:blogger.com,1999:blog-740672387272337158.post-63408816628717818002020-05-04T03:43:00.004-06:002020-05-04T03:43:54.028-06:00Carrot Prune Bread<br />
<a name='more'></a>1/2 cup vegan margarine, softened<br />
3/4 cup sugar<br />
3 tsp starch egg replacer (Ener-G or other, equivalent to 2 eggs)<br />
1 tsp salt<br />
3/4 tsp baking soda<br />
1 tsp cinnamon<br />
1 tsp nutmeg<br />
1 tsp vanilla<br />
1 and 1/2 cup flour<br />
1 and 1/2 cups grated carrots<br />
3/4 cup diced prunes<br />
1/4 cup soymilk<br />
<br />
Preheat oven to 350 degrees F. Cream margarine and sugar together, then whip in egg replacer, salt, baking soda, cinnamon, nutmeg, and vanilla. Use and electric mixer or paddle on a stand mixer.<br />
<br />
Mix in flour to form a crumb, then mix in carrots and prunes. As the carrots and prunes are mixing in, drizzle in soymilk.<br />
<br />
Fill 12 muffin tins or one bread pan. Bake muffins 25-30 minutes or bread pan 50-60 minutes until toothpick inserted in the center comes out clean. Cool on a wire rack.<br />
<br />
Prunes can be replaced by other dried fruit like raisens, figs, or dates.Crystalhttp://www.blogger.com/profile/14389851673600000055noreply@blogger.com0tag:blogger.com,1999:blog-740672387272337158.post-77010081061572557802020-04-18T22:09:00.000-06:002020-04-18T22:11:16.154-06:00Tofu Broccoli Bread Braid<br />
<a name='more'></a><b>Ingredients</b><br />
<br />
<u>Broccoli Filling:</u><br />
1 Head Broccoli, cut into florets (or a small bag of frozen)<br />
Olive Oil to drizzle<br />
Salt to taste<br />
<br />
<u>Tofu Filling:</u><br />
1 block tofu (smoked tofu for added dimension)<br />
<br />
<u>Garlic White Sauce:</u><br />
2 Tbsp vegan margarine (Earth Balance)<br />
4 cloves garlic, minced<br />
3 Tbsp flour<br />
1/4 tsp black pepper, or to taste<br />
2 cups unsweetened soymilk<br />
<br />
<u>Dough</u>:<br />
2 1/4 tsp instant yeast<br />
1/2 tsp sugar<br />
1 1/2 cups warm water<br />
1 tsp salt<br />
2 Tbsp olive oil<br />
3 1/2 - 4 cups flour (enough to make a soft dough)<br />
<br />
<b>Instructions</b><br />
<br />
<u>Broccoli</u>: Heat oven to 350 degrees F. Spread broccoli in a single layer on a cookie sheet or 9x13-inch pan. Drizzle with olive oil and add a dash of salt if desired. Roast in oven for 30-40 minutes, mixing once half way thru, until broccoli is tender inside and a little crispy on the outside.<br />
<br />
<u>Dough</u>: Mix yeast, sugar, and warm water in a large mixing bowl and let sit until yeast dissolves. Add remaining dough ingredients and knead a few times just till smooth. Dough should be soft, but not sticky. Place in a greased bowl and set aside while you prepare the tofu and garlic white sauce.<br />
<br />
<u>Tofu</u>: Drain and dice tofu into small cubes and set aside.<br />
<br />
<u>Garlic White Sauce</u>: In a small to medium saucepan, melt margarine over medium heat. Add garlic, stirring constantly and cook for up to one minute. Add flour and black pepper and whisk until combined. Slowly start whisking in the unsweetened soymilk a little at a time until it is all incorporated. Whisk continuously until it thickens, then remove from heat. Mix in the tofu and stir to combine.<br />
<br />
<u>Put it all Together:</u> Roll or pat dough out on a large greased cookie sheet or jelly roll pan. Cut 1-inch strips along both of the long sides of the rectangle, leaving a about a 4-inch strip down the middle. Place a single layer of broccoli on the center strip of dough. Ladle tofu garlic white sauce down the middle to cover broccoli. Don't overfill it! You should have some leftover filling. Fold the 1" strips over the filling, alternating from side to side to form a "braid". It's fine if some of the filling is showing, you don't want to completely close it off. Some heat will need to escape the filling while it is baking. Bake at 350° for 30 minutes, or till golden brown. I brushed on some melted margarine when it came out of the oven for an added shine, but it is not necessary.<br />
<br />
<u>Extra Filling</u>: From here I combined any leftover broccoli and tofu garlic white sauce in the saucepan, then added a cup of vegetable broth to simmer and make a lovely soup.<br />
<br />
<u>Notes</u>: Added an unknown heap of nutritional yeast to the white sauce and forgot to measure it, but probably 1/4-1/3 cup. Not necessary, but I love nooch. Also added a no-chicken bouillon to the white sauce because I can't get enough of it.<br />
<br />
I hate washing dishes so used the broccoli pan to put the bread braid on.<br />
<br />
Leftovers were way tastier than I thought, heated in microwave and dipped in the soup made from the extra filling.<br />
<br />
After bread braid cools and sets in the pan a little, make sure to put it on a wire rack so the bottom doesn't get soggy.Crystalhttp://www.blogger.com/profile/14389851673600000055noreply@blogger.com0tag:blogger.com,1999:blog-740672387272337158.post-77460013401897790632020-04-09T00:28:00.000-06:002020-04-09T00:28:20.946-06:00Tofu a La King<br />
<a name='more'></a>1 tbsp olive oil<br />
1 medium onion, diced<br />
1-2 stalks celery, diced<br />
1-2 medium carrots, diced<br />
4 cups vegetable broth (no-chicken is best)<br />
1 block firm tofu, diced into cubes<br />
1/2 cup peas (fresh or frozen)<br />
4-6 Tbsp flour<br />
1 and 1/2 cups unflavored unsweetened soymilk<br />
Salt and Pepper to taste<br />
1 tbsp dry parsley, or to taste<br />
<br />
Lightly saute the onions, celery, and carrots in the olive oil in a large saucepan. When they start to brown, deglaze the pan with a small amount of the vegetable broth, then pour in remaining broth. Add tofu and peas and bring to a boil. Once boiling, reduce heat to a simmer for up to half an hour.<br />
<br />
In a jar combine flour and soymilk. Put a lid on the jar and shake to combine (or blend) until there are no chunks. Add to the soup and bring to a boil again then reduce to a simmer again, stirring continuously while it thickens slightly. Add salt, pepper, and parsley to taste.<br />
<br />
Serve with rice, dumplings, rolls, mashed potatoes, or yorkshire puddings.Crystalhttp://www.blogger.com/profile/14389851673600000055noreply@blogger.com0tag:blogger.com,1999:blog-740672387272337158.post-87847028311263016682019-12-23T21:34:00.000-07:002019-12-23T21:34:48.591-07:00Vegan Cheesecake<u></u><br />
<a name='more'></a><u>Crust</u>:<br />
One sleeve honey-free graham crackers<br />
1/4 cup margarine<br />
<br />
<u>Filling</u>:<br />
4 containers tofutti cream cheese, 8 oz each<br />
4 oz of plain vegan yogurt (or substitute in tofutti sour cream)<br />
1 - 1/2 cups sugar<br />
1 Tbsp fresh lemon juice (add some of the zest if you like a lot of lemon)<br />
1/4 cup flour<br />
1-2 tsp vanilla<br />
<br />
Heat oven to 350 degrees F.<br />
<br />
Pulse graham crackers in a blender or food processor to make crumbs. Melt margarine and drizzle onto graham cracker crumbs while stirring. Press into the bottom of a greased spring-form pan. Use the base of a glass cup (if its flat) to help tamp the crust down.<br />
<br />
With a hand mixer or stand mixer, whip filling ingredients until well combined and a little fluffy. Pour into spring-form pan. Place gently into oven.<br />
<br />
Bake 50-60 minutes until the center is set. Cool to room temperature on your counter then in the fridge for 6 hours before serving. Sets up well overnight. Release from spring-form pan once set.<br />
<br />
Half recipe if using a store-bought graham cracker crust, baking time is about the same.Crystalhttp://www.blogger.com/profile/14389851673600000055noreply@blogger.com0tag:blogger.com,1999:blog-740672387272337158.post-31030435590795957402019-12-23T21:05:00.003-07:002022-02-28T11:18:57.352-07:00Tofu Bowl<a name='more'></a>2 cups cooked rice<br />
2 cups broccoli or cauliflower florets<br />
2 tsp olive oil, divided<br />
1 block (16 oz) tofu<br />
salt/pepper to taste<br />
<br />
<u>Peanut Sauce:</u><br />
1/4 cup Braggs Liquid Aminos<br />
1/4 cup liquid sweetener (agave or maple syrup)<br />
2 tsp Sriracha<br />
1/4 cup creamy natural peanut butter<br />
water to achieve desired thickness (up to 1/4 cup)<br />
<br />
Preheat the oven to 400 degrees F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 30 minutes. If you aren't using a non-stick baking sheet, lightly spray with cooking spray.<br />
<br />
Toss the broccoli and cauliflower with 2 teaspoon olive oil and a pinch of salt and pepper. Place in the oven and roast for 30 minutes until just tender.<br />
<br />
Remove tofu and veggies from oven and place in a shallow bowl.<br />
<br />
Whisk or blend together the ingredients for the sauce until creamy and smooth, adding water to desired thickness. Add 1/2 of the sauce to the tofu bowl and toss.<br />
<br />
Heat remaining olive oil in a large nonstick skillet over medium heat. Add tofu, in batches, until crispy and golden browned, about 3-4 minutes.
Arrange rice and veggies on a plate or in a bowl. Top with tofu pieces and drizzle with peanut sauce.<br />
<br />
<u>Options</u>:<br />
- Layer a bed of spinach below the rice, veggies, and tofu.<br />
- Toss the broccoli and/or cauliflower with some garlic powder, or a little sweet Thai chili sauce.<br />
- Dress it up by sprinkling top with peanut pieces and with some live wedges on the side.<br />
- Swap out broccoli/cauliflower for seasonal produce like summer squashes, bell peppers, winter squash, sweet potatoes, etc.<div>- Also try <a href="http://kristiveganfoodies.blogspot.com/2020/11/jordans-spicy-tofu.html">Garlic Sweet and Sour Sauce</a> or <a href="http://kristiveganfoodies.blogspot.com/2020/10/plum-sauce.html">Plum Sauce</a></div>Crystalhttp://www.blogger.com/profile/14389851673600000055noreply@blogger.com0tag:blogger.com,1999:blog-740672387272337158.post-92221104080580148152019-10-27T16:02:00.000-06:002019-10-27T16:45:48.769-06:00Tofu Pancakes<br />
<br />
<a name='more'></a>1 package silken tofu<br />
<div>
1 and 2/3 cup soymilk</div>
<div>
2 tbsp sugar (optional, can omit if going for a more savory pancake)</div>
<div>
1 tsp vanilla (optional)</div>
<div>
2 cups flour</div>
<div>
2 tsp baking powder</div>
<div>
1 tsp salt</div>
<div>
1 and 1/2 tsp starch egg replacer (Ener-G)<br />
<br />
Place tofu, soymilk, sugar, and vanilla in a blender. Blend on medium until frothy, about 30 seconds.<br />
<br />
In a bowl whisk together the remaining dry ingredients. Add liquid blender ingredients slowly to dry ingredients, whisking to incorporate. Be careful not to overmix, you want to preserve all those bubbles.<br />
<br />
Let set for a few seconds before spooning a small amount onto a griddle that has been set to medium-high. Flip once to brown on both sides. Serve with maple syrup, margarine, berries, peanut butter, or your favorite pancake topping. You can also go with a more savory flavor and serve with hummus, curry, or other.<br />
<br />
<u>Variation</u>: As with any pancake, cook it in the oven for a quick alternative to the griddle. Heat oven to 425 degrees F and spray a 9x13-inch baking dish with nonstick spray, or a large castiron skillet. Let the batter above set for a minute before pouring evenly in the dish. Bake for 15 minutes and cut into squares to serve.</div>
Crystalhttp://www.blogger.com/profile/14389851673600000055noreply@blogger.com0tag:blogger.com,1999:blog-740672387272337158.post-11040487342751321392019-10-17T23:51:00.002-06:002020-04-30T20:24:22.951-06:00Dinner Rolls<br />
<a name='more'></a>4 to 5 cups white flour<br />
2 packages yeast<br />
1/4 cup sugar<br />
1/2 tsp salt<br />
1 and 1/2 cup plain soymilk, warm (~110 degrees F)<br />
5 Tbsp margarine, softened<br />
1 and 1/2 tsp Ener-G egg replacer, or other starch egg replacer<br />
Margarine to brush the tops of rolls with when done<br />
<br />
Combine 3 cups of flour, yeast, sugar, salt, warm soymilk, margarine, and egg replacer in a bowl or stand mixer. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.<br />
<br />
Add 1/2 cup flour and blend with the dough hook until incorporated. And another 1/2 cup flour and repeat, mixing at low speed for another ~2 minutes until a ball of dough is formed.
Add additional flour as necessary. The dough should be slightly sticky and soft and pulling away from the edge of the bowl.<br />
<br />
Transfer the dough to a lightly greased bowl and cover with a towel. Let rise for 30 minutes at room temperature.<br />
<br />
Remove the towel and deflate the dough by punching down.
Pinch off pieces of the dough and form 24 rolls. You can weigh them to keep the rolls close to the same size.<br />
<br />
Transfer the rolls to a lightly greased quarter baking sheet or 9 x 13 baking dish. I used a large cast iron pan. Cover with a towel and let rise for an additional 30 minutes at room temperature.
Preheat oven to 375 degrees.<br />
<br />
Bake the rolls for 12 to 15 minutes or until golden brown and cooked through. If the rolls are getting too brown, just tent the rolls with foil. If they aren't browning enough, broil for one minute at the end of baking.<br />
<br />
Remove rolls and brush hot rolls with margarine. Serve immediately or store cooled rolls in an airtight container for up to 3 days.Crystalhttp://www.blogger.com/profile/14389851673600000055noreply@blogger.com0tag:blogger.com,1999:blog-740672387272337158.post-73633007155832213412019-10-07T21:55:00.000-06:002019-10-07T21:55:07.267-06:00Sweet Potato Curry<br />
<a name='more'></a><br />
1 Tbsp olive oil<br />
1 large onion, chopped<br />
1 tsp garlic, minced<br />
1 tsp ginger, minced<br />
1 Tbsp Red Curry Paste (Thai Kitchen Brand, or your favorite curry spice)<br />
1/4 tsp cayenne pepper<br />
1 tsp paprika<br />
1 tsp turmeric<br />
2 large sweet potatoes, peeled and chopped<br />
1 can (15 oz) chickpeas, drained<br />
1 can (15 oz) crushed tomatoes<br />
1/2 cup vegetable stock<br />
1/4 cup peanut butter<br />
2 Tbsp brown sugar<br />
Salt and black pepper to taste<br />
1-2 cups fresh basil (optional)<br />
Plain Soy Yogurt (optional)<br />
<br />
Add the olive oil to a pot along with onion, garlic, ginger, red curry paste, cayenne pepper, paprika and turmeric. Sauté until the onions are softened.<br />
<br />
Add in the chopped sweet potatoes and lentils and toss to mix in with the spices.
Add the canned tomatoes and vegetable stock. Bring to the boil.<br />
<br />
Cover the pot and let it simmer until the sweet potatoes are fork tender.
Add in the peanut butter and brown sugar, stir in until melted.
Add in the fresh basil and stir in until wilted.
Add salt and pepper to taste.<br />
<br />
Serve over basmati rice or cauliflower rice and top with some crushed peanuts and fresh basil. Add a dollop of plain soy yogurt to increase creaminess.Crystalhttp://www.blogger.com/profile/14389851673600000055noreply@blogger.com0tag:blogger.com,1999:blog-740672387272337158.post-59398882981193681022019-09-16T03:43:00.001-06:002019-09-16T03:43:31.921-06:00Creamy Dill Pickle Soup<a name='more'></a>2 Tbsp Earth Balance margarine or olive oil<br />
1 medium onion (chopped)<br />
4 cups vegetable broth ("no chicken" is my favorite)<br />
4 large garlic dill pickles (up to 3 cups chopped)<br />
2/3 cup pickle juice<br />
4 large potatoes (peeled and cut into 1/2-inch cubes)<br />
2 Tbsp all-purpose flour<br />
1 cup Tofutti sour cream<br />
Salt and black pepper to taste<br />
<br />
Melt margarine or add olive oil to a large soup pot. Add onion and saute over medium-high heat until translucent, about 3 minutes.
Add broth, pickles, pickle juice, and potatoes.<br />
<br />
Bring to a boil, reduce heat, and simmer until potatoes are tender, about 40 minutes. Mix flour with sour cream and temper the sour cream mixture by whisking in a little hot soup.
Pour tempered sour cream back into the hot soup, whisking constantly, until it comes to a boil. Reduce heat to low and simmer 3 minutes or until slightly thickened.<br />
<br />
Adjust seasoning with salt and pepper.
At this point, the soup can be left chunky or blended for a smooth consistency. Serve garnished with optional chopped fresh dill and accompanied by hearty rye bread.Crystalhttp://www.blogger.com/profile/14389851673600000055noreply@blogger.com1