Tofu and Wild Rice Salad

Ingredients

6 oz basmati rice
2 oz wild rice
9 oz firm tofu, drained and cubed
1 oz preserved lemon, finely chopped
4 oz bunch of fresh parsley, chopped

Dressing

1 garlic clove, crushed
2 tsp clear agave syrup
2 tsp of the preserved lemon juice
1 tbsp cider vinegar
1 tbsp olive oil
1 small fresh red chili, seeded and finely chopped
1 tsp harissa paste (optional)
ground black pepper

Method

  1. Cook the basmati rice and the wild rice in separate pans until tender. The basmati will take about 10-15 minutes to cook, while the wild rice will take 45-50 minutes. (It is possible to buy packets of ready-mixed long grain and wild rice. This takes 25 minutes to cook because the tough outer skin of the wild rice has been broken.)
  2. Whisk together all the dressing ingredients in a small bowl. Add the tofu, stir to coat and leave to marinate for about 20 minutes while the rice cooks.
  3. Drain the two rice, rinse well under cold water and drain again. Place in a large mixing bowl.
  4. Mix the tofu, dressing, lemon and parsley into the rice. Serve immediately.

Makes 4 servings.

Source: Vegan Cooking


Today’s Comic

Vegan Pumpkin Curry with Brown Rice Noodle

Ingredients

1 white onion (diced)
800 g pumpkin (peeled and chopped into 1-cm cubes)
3 cloves garlic (minced)
3 Tbsp coconut oil
1 can coconut milk
1 can chickpeas
2 Tbsp tomato puree
3 tsp paprika
2 tsp cumin
250 g spinach
35 g cashews
brown rice noodle (cooked according to package instructions)

Method

  1. In a saucepan, melt the coconut oil over a medium heat and fry the onions and garlic until soft.
  2. Add the pumpkin and fry for a minute on a high heat
  3. Add in the coconut milk, tomato purees, and spices. Bring to a boil
  4. Turn the heat to low-medium and simmer until the pumpkin is soft (around 20 minutes). Stir occasionally.
  5. Toast the nuts in a small frying pan on a high heat. Once they start to toast, they can burn quickly so be careful to avoid overcooking.
  6. Once the pumpkin is soft stir in the chickpeas and spinach.
  7. Once the spinach has wilted, serve with the rice noodles and top with toasted cashew nuts.

Makes 4 servings.

Source: Vegan Food and Living


Today’s Comic

Vegan Buffalo Cauliflower Mac and Cheese

Ingredients

1 pound cooked elbow macaroni
1 head cauliflower, cored and cut into bite-size pieces
olive oil cooking spray
1 teaspoon garlic powder
1/4 teaspoon salt
1/3 cup hot pepper sauce
4 tablespoons vegan butter, melted
1 tablespoon apple cider vinegar
1 teaspoon paprika

Sauce

1 large Russet potato, cut into 1-inch chunks
1 large carrot, cut into 1-inch chunks
2-1/2 cups vegetable broth
2/3 cup nutritional yeast
2 tablespoons tamari
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt

Method

  1. Make the sauce: in a medium pot over medium high heat, add potato, carrot, and vegetable broth. Bring to a boil and cook for 15 minutes, or until vegetables are fork-tender. Carefully transfer mixture to a blender, and add nutritional yeast, tamari, onion powder, garlic powder, and salt. Blend until smooth. Set aside.
  2. For the cauliflower, preheat oven to 400 degrees and line a baking sheet with parchment paper.
  3. Arrange cauliflower in a single layer on prepared sheet, spray with cooking spray, and sprinkle with garlic powder and salt. Roast for 20 minutes, transfer to a large bowl, and add hot sauce, butter, vinegar, and paprika. Stir well to coat.
  4. Return cauliflower to baking sheet and arrange it in a single layer. Bake for 10 more minutes, then remove from oven.
  5. In a large pot over low heat, add cooked macaroni and sauce. Warm for 5 minutes, or until heated through.
  6. Add buffalo cauliflower, stir to combine, and serve hot.

Makes 4 servings.

Source: Vegan Mac and Cheese

Vegan Chicken Nuggets

Ingredients

1 lb block tofu pressed and drained of liquid

Marinade

3 tablespoon light soy sauce or tamari
1/2 cup filtered water
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika
1 tablespoon nutritional yeast

Batter

3/4 cup plant-based milk
1-1/2 teaspoons apple cider vinegar
1 cup gluten free flour or regular flour

Crumb Mixture

1-1/4 cup breadcrumbs
3 teaspoons smoked paprika
3 teaspoons nutritional yeast
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon Italian seasoning
1 teaspoon sea salt

Method

  1. Take your pressed tofu and slice it in half length wise. Cut the tofu into 1-inch cubes.
  2. In a bowl, add all the marinade ingredients and stir to combine. Add tofu and stir to combine. Marinade for at least 15 minutes, but up to overnight.
  3. In a bowl, add the milk and the apple cider vinegar. Stir to combine and let sit for about 2 minutes. This is your buttermilk mixture.
  4. Add the flour to another bowl and line up side by side.
  5. In a bowl add all the crumb mixture ingredients. Line up beside the buttermilk.
  6. Take a few tofu piece from the marinade. Dip them into the flour, shaking off all the excess flour, then into the buttermilk. Shake off the excess buttermilk, then dip them back into the flour, then into the buttermilk again, shaking off all the excess again. Then dip them into the crumb mixture, roll around, and place on a baking sheet.
  7. Repeat the above process for the remaining tofu.
  8. Heat 1/4 cup of oil in a deep skillet over medium high heat. When oil is hot, fry the tofu in batches for 1-1/2 minutes each side (check for browning) or until golden brown. Remove to a paper towel to absorb the excess oil.
  9. Allow to cool slightly, then serve immediately with or without a dipping sauce.
  10. To bake the tofu, preheat the oven to 400ºF/200ºC. Line the battered and breaded tofu pieces on the baking sheet and spray with some cooking oil on both sides. Bake for 25 minutes, flipping once at the halfway mark.

Makes 35 pieces.

Source: Meatless Monday

Vegan Spicy Korean BBQ Tofu Satay

Ingredients

1 (1-pound) block extra-firm tofu, drained and pressed

Spicy Korean Barbecue Sauce

3 tablespoons soy sauce
2 tablespoons sesame oil
2 tablespoons rice vinegar
2 tablespoons agave nectar
1/2 teaspoon ginger powder
1 tablespoon minced garlic
10 ounces roasted red peppers
1 cup water
1 tablespoon red pepper flakes
2 teaspoons black sesame seeds
3 tablespoons finely chopped green onion

Method

  1. For the Spicy Korean BBQ Sauce, into a blender, add soy sauce, oil, rice vinegar, agave, ginger powder, garlic, roasted red peppers, and water and blend until smooth. Stir in red pepper flakes, sesame seeds, and scallion. Pour into an airtight container and store in refrigerator.
  2. For the satay, cut block of tofu into thin strips about 1 inch wide and 1/4 inch in thickness and length. Place tofu strips in a shallow dish, and cover with Spicy Korean BBQ Sauce. Marinate overnight in refrigerator.
  3. Preheat a grill pan to medium-high heat. When ready to cook, thread each strip lengthwise onto 18 to 24 skewers. Grill for 5 minutes per side, or until there is no resistance when flipping. Tofu will stick to grill until it is ready to be flipped. Remove from heat and enjoy.

Makes 4 servings.

Source: Veg News magazine