Tag Archives: recipe

Eggless Salad

Notes:

Ingredients:
12 ounces extra-firm tofu
1 tbsp low sodium soy sauce
1 whole celery stalks, minced
1¼ tbsp nutritional yeast
1½ tbsp Dijon mustard
2 tbsp relish (dill pickle)
½ tsp turmeric
¼ tsp mild curry powder
¼ tsp garlic powder
¼ tsp onion powder
½ tsp black salt
2 tbsp vegan mayo (fat-free)

Directions:
If using firm tofu, press for at least 20 minutes. Give exrta-firm tofu a good squeeze before starting. Crumble tofu into a large mixing bowl. Add remaining ingredients and stir until well combined. Let set for a few minutes (this allows the flavor to merge but also enhances the yellow coloring). Stir again. Taste, adjusting spices as necessary. Add black pepper to taste and serve.

Source: The Happy Herbivore Cookbook

German Potato Salad

Notes:

Ingredients:
3 whole potatoes (small)
1 whole onion, diced
¼ tsp dry mustard (spice)
¼ cup white vinegar
2 tbsp water
1¼ tbsp agave nectar
1 tbsp whole wheat pastry flour
1 tsp Dijon mustard
a dash of nutritional yeast
¼ cup vegan bacon bits
1 bunch green onions, chopped
⅛ tsp black pepper
½ tsp salt

Directions:
Steam or boil potatoes until just fork tender. Meanwhile, line a skillet with a thin layer of water and cook onions until soft and translucent. Once onions are cooked, sprinkle dry mustard over top, stirring to incorporate, and set aside. Whisk vinegar, water, agave nectar, flour, nutritional yeast and Dijon mustard together in a measuring cup. Add 1/2 to 1 tsp salt and black pepper, or to taste, and set aside. (You can also add a little more agave if you don’t want a strong vinegar flavor.) Once potatoes are cooked, run under cool water for a few seconds so they are safe to handle, but still warm. Gently remove skins. Cube potatoes; you should have approximately 3 cups of cubed potatoes. In a mixing bowl, toss potatoes with onion mixture. Re-whisk vinegar mixture, and pour over potatoes, stirring to combine. Add the majority of the bacon bits, reserving about 1 tbsp to sprinkle over top, and mix again. Let the mixture rest for 10 to 20 minutes, if possible. Then, gently mix in chopped scallions. Transfer to a serving bowl and garnish with remaining bacon bits and more scallions. Serve warm.

Source: The Happy Herbivore Cookbook

Vegan Crab Cakes

Notes:

Ingredients:
10 tbsp fat-free vegan mayo
10 ounces extra-firm tofu
3 whole celery stalks
1 whole onion, small
1¼ cups oyster mushrooms, coarsely chopped
3 whole whole wheat bread slices
1 tsp kelp
1 tsp Old Bay seasoning
½ tsp salt
½ tsp black pepper

Directions:
Preheat oven to 350F. Grease cookie sheet or line with parchment paper and set aside. Place tofu in food processor and pulse until coarsely crumbled. Transfer to a large mixing bowl. Process celery, onion, mushrooms and bread as you did the tofu. Add spices and mayo, stirring to thoroughly combine. Scoop mixture with a 1/2 cup measuring cup, packing it in tightly to form a cake. Turn out on cookie sheet and bake 30 to 40 minutes or until golden brown.

Chef’s Note: I like to serve these cakes with the Thousand Island Dressing from Skinny Bitch in the Kitch, using fat-free vegan mayo and adding a generous amount of Old Bay Seasoning and hot sauce.

Source: The Happy Herbivore Cookbook

Baked Vegan Corndogs

Notes: These were just ok. Kind of difficult getting the batter on the dogs.

Ingredients:
6 whole tofu dogs
⅔ cup cornmeal
⅓ cup whole wheat pastry flour
1 tsp baking powder
½ tsp salt
¼ tsp paprika
¼ tsp dry mustard (powder)
a dash of garlic powder
a dash of onion powder
¼ tsp black pepper
1 tsp ener-g-egg replacer
⅔ cup plant-based milk
1 tbsp raw sugar

Directions:
Preheat oven to 450 F. Grease a cookie sheet or line with parchment paper and set aside. Mix cornmeal, flour, baking powder, salt, spices, pepper, ener-g-egg replacer, 1/3 cup non-dairy milk and sugar together in a medium bowl. Slowly add additional non-dairy milk until the mixture is wet and can be worked with. However, be careful it’s not too soupy or dry and doughy. Stir gently for 30 seconds. For mini-corndogs, cut the tofu dogs into 3 equal pieces, or the size that fits your Twinkie pan. Dip each tofu dog into the cornmeal mixture, making sure its evenly coated. Then place on the prepared cookie sheet, moving the coating around as necessary to ensure it’s evenly coated. If using a Twinkie pan, pour a little mixture to line the bottom of the insert, add the dog, then add more batter over top until it’s covered. Repeat. Bake for 10-15 minutes until golden and a little crisp.

Source: The Happy Herbivore Cookbook

Hawaiian BBQ: Teriyaki Chickpeas

Notes:

Ingredients:
15 ounces chickpeas, drained and rinsed
¼ cup teriyaki sauce
1 tbsp szechuan sauce
1 tbsp raw sugar (optional)
2 cups cooked brown rice
1 cup salsa

Directions:
Combine chickpeas, teriyaki, szechuan and sugar in a large frying pan. Allow everything to sit and ‘marinate’ at least 5 minutes (the longer the better). Turn heat to medium and cook, stirring regulary or until most of the liquid has absorbed, about 10 minutes. Spoon chickpeas over rice and top with fresh pineapple or mango salsa.

Source: The Happy Herbivore Cookbook

Vegan Italian Sausages

Notes:

Ingredients:
½ cup pinto beans
1 tsp garlic powder
1 tbsp onion powder
2 tbsp italian seasoning
½ cup textured vegetable protein (TVP)
½ cup vital wheat gluten
1 tbsp fennel seeds
¼ tsp black pepper
a dash of red pepper flakes
1 tsp paprika
¾ cup water
2 tbsp low sodium soy sauce

Directions:
Crush fennel seeds into a powder using mortar and pestle, set aside. Pulse beans a few times in a food processor or mash manually with a fork until no whole beans are left. Combine beans with all dry ingredients (add red pepper flakes to taste, a little goes a long way) and soy sauce in a large bowl. Mix with your hands to ensure even distribution. Add water and then knead dough about 10 times and set aside. Grab 5 rectangular shapes of foil and prepare your steamer (turn it on and get it ready). Divide dough into 5 equal parts and, using your hands, shape it into a log on the tin foil. Wrap each piece tightly in tin foil, twisting the ends to close. Steam for 40 minutes.

Source: The Happy Herbivore Cookbook

Chick Pea Tacos

Notes:

Ingredients:
15 ounces chickpeas, drained and rinsed
1 tbsp tamari
2 tsp lemon juice
1 recipe taco seasoning
8 whole taco shells

Directions:
Preheat oven to 400F. Whisk tamari, juice & spices together. Add rinsed chickpeas and toss until well and evenly coated. Place chickpeas on tray, spray with oil and bake 20-25 minutes, until crunchy. Assemble tacos with chickpeas, arugula or lettuce, tomatoes and eat.

Source: The Happy Herbivore Cookbook

Instant Vegan Alfredo

Notes: I used whole wheat pasta shells we had on hand. Served it with steamed broccoli and a toasted whole wheat “skinny” bun. Nova didn’t care for this. I thought it was ok.
Edit: We both like this alfredo sauce better.

Ingredients:
12 ounces silken tofu
1 cup plant-based milk
¼ tsp nutmeg
⅛ tsp garlic powder
⅛ tsp onion powder
½ cup nutritional yeast
2 tbsp whole wheat pastry flour
2 cups whole wheat pasta, cooked

Instructions:
Blend tofu with non-dairy milk, nutmeg, garlic, onion and a light dash of cayenne pepper (optional, or alternatively, add a drop or two of hot sauce) until smooth and creamy. Transfer mixture to a saucepan and whisk in nutritional yeast, flour and 1 tbsp vegan Parmesan. Cook over medium heat and allow to thicken. Taste, adding salt and black pepper to taste and adjusting other seasonings (more Parmesan, more garlic, etc) as desired. Toss with 2-3 cups of cooked whole wheat or brown rice pasta and vegetables if using. Serve immediately.

Source: The Happy Herbivore Cookbook

Vegan Jambalaya

Notes: We both thought his was pretty good. I made more rice than the recipe called for and served it separate instead of mixed with. I chose vegetable broth instead of water. I used 3 links of Tofurky Kielbasa for the sausage.

Ingredients:
4 meatless sausages, sliced
1 large red pepper, chopped
2 stalks celery, chopped
1/2 yellow onion, chopped
2 garlic cloves, minced
1 tsp dried oregano
1/2 can fire roasted diced tomatoes
1/2 cup water or vegetable broth
1/2 tsp salt
1/2 cup brown rice
1 1/2 cups water

Directions:
Bring the rice and water to a boil on the stove. Once boiling, cover and reduce heat to low. Cook for 30 minutes or until rice is tender. Fluff with a fork and set aside.

Spray a large pan with cooking spray. Heat pan over medium/high heat and then add sliced (or crumbled!) meatless sausages. Cook for five minutes, stirring with spatula. Then, add chopped onion, celery and bell pepper. Cook for 6-8 minutes until onion is translucent and soft. Add garlic and saute 30 more seconds.

Pour in diced tomatoes and water (or broth if using). Add salt and oregano. Bring to a simmer and let cook for 5 minutes or so until most of the water evaporates. Add rice and stir well to combine.

Source: http://www.eatliverun.com

It’s Guacamole, It’s Hummus, It’s…

It’s Guacamole, It’s Hummus, It’s… Guacamus.
Ok it really wasn’t for dinner but just a snack.

This recipe is easy to remember as it’s all 1s.

1 can chick peas
1 avocado
1 adult handful cilantro. Use a man’s hand if you really like cilantro.
1 garlic clove plus another 1
1 Tbsp olive oil 3 times
1 dash of sea salt
1 5 second increment of shaking red crushed pepper
Mix in food processor for the length of time it takes you to say “This Guacamus is going to taste absolutely awesome” 1 time. (This step may very depending on the speed of your processor and how fast you speak)
Serve with 1 bag Pita Chips.