Hoisin Tofu Tacos with Scallion Tortillas

Ingredients

1 (16-ounce) block extra-firm tofu, pressed
3 tablespoons cornstarch
1/4 cup vegetable oil
1/2 cup hoisin sauce

Quick-pickled Cucumbers

1 English cucumber, sliced
1 cup rice wine vinegar
1 teaspoon soy sauce
2 teaspoons cane sugar
1/4 teaspoon salt
1/2 teaspoon red chili flakes

Scallion Tortillas

1/3 cup chopped scallions (the green parts), divided
1-1/2 cups all-purpose four
3/4 cup boiling water
1/4 cup sesame oil, divided

Method

  1. Make the quick-pickled cucumbers. In a medium bowl, combine all ingredients. Let sit in refrigerator while preparing rest of meal.
  2. Make the Scallion Tortillas. In a medium bowl, using a wooden spoon, mix together flour and boiling water until a mixture forms. Once cool enough to touch, transfer mixture to a floured work surface and knead for 4 minutes. Form into a ball, wrap loosely in plastic wrap, and let sit for 30 minutes.
  3. After 30 minutes, unwrap dough and place back on floured surface. Roll into a log about 20 inches long and cut into 16 equal pieces (about 1-1/4-inch each).
  4. Starting with one piece, cut side up, roll into a disk 3 inches in diameter. Add 1 teaspoon chopped scallions on top, then fold sides of disk into middle, securing scallions inside. Using a rolling pin, roll dough out into a 5-inch tortilla. Add more flour to surface and rolling pin if necessary to prevent sticking. Dust off any excess flour on tortilla, then oil each side with ½ teaspoon sesame oil and set aside. Repeat again until all dough is used up.
  5. In a skillet over medium-high heat, warm two tablespoons of sesame oil. Fry each tortilla for 45 seconds on each side, until both sides are golden brown.
  6. Make the tofu. Slice block into equal 1/2-inch pieces and add to a medium bowl. Crumble into small pieces, add cornstarch and toss to coat.
  7. In a large skillet over medium-high heat, warm oil. Add crumbled tofu and fry for 10 minutes, stirring occasionally, until crispy. Turn heat off and mix in hoisin sauce. Assemble tacos with tofu and serve topped with quick-pickled cucumbers.

Makes 4 servings.

Source: Veg News


Today’s Comic

Moroccan Carrot Salad

Ingredients

3-4 carrots, thinly sliced
1 tsp agave syrup
3-4 garlic cloves, chopped
1/4 tsp ground cumin, or to taste
juice of 1/2 lemon
2-3 tbsp extra virgin olive oil
1-2 tbsp red wine vinegar or fruit vinegar, such as raspberry
2 tbsp chopped fresh coriander (cilantro) leaves or a mixture of coriander and parsley
salt and ground black pepper

Method

  1. Cook the carrots by either steaming or boiling in lightly salted water until they are just tender but not soft. Drain, leave for a few moments to dry, then put in a large bowl.
  2. Add the agave syrup, garlic, cumin, lemon juice, olive oil and vinegar and toss together until all the carrots are evenly coated.
  3. Add the herbs and season. Serve warm or chilled.

Makes 4 to 6 servings.

Source: The Ultimate Book of Vegan Cooking


Today’s Comic

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