Ingredients:
1 cup cornmeal
1 tsp baking powder
dash of salt
1.5 – 2 cups non-dairy milk
1 flax seed egg
2 cups leftover rice
Directions:
Mix dry ingredients in a mixing bowl
Stir milk in to dry ingredients till it reaches a batter consistency
Mix in flax seed egg
Mix in rice
In a hot skillet with oil, add dollops of the batter and slightly press down
Cook until brown on bottom and flip
Continue cooking till other side is brown
Tasted better than it looks. Sauteed, shaved Brussels sprouts, artichoke hearts, black olives (didn’t have kalamata) and sun-dried tomatoes tossed with quinoa pasta and avocado dressing. I served it warm although the recipe says to serve it cold.
Recipe here.
A simple, vegan Lemongrass Tofu.
Ingredients:
Oil as needed for stir-frying
1 medium onion, diced
3 green onions using only the greens cut into 1″ lengths
2 stalks lemongrass, finely chopped (chop off ends and remove outer layer using only tender parts)
1 tsp dried red chill flakes
1 box tofu fried and cubed or sliced into strips
3 tbsp tamari
Directions:
Add oil to the wok and heat. Add lemongrass and onions. Saute until the onions are translucent. Add the red chill flakes, tofu, green onions and tamari and stir until mixed well and heated through.
Serve atop rice.
I’ve cubed and roasted the tofu and I’ve also cut in to 4 slabs and cook on medium-high heat in a little coconut oil for 8 to 10 minutes on each side. I added garlic and onion powder, salt and pepper to the slabs.
We both thought these were pretty good although I think they were a little mushier than they should have been.
Recipe here.
Ingredients:
2 small eggplant cubed
1/2 red onion sliced thin
1 cumber sliced thin
1 tomato sliced thin
1 Tbsp red cooking wine
1 Tbsp rice vinegar
Pita bread
Hummus
Directions:
Place the onions in a bowl and toss with the wine and vinegar and let sit.
Cook the eggplant in a pan on medium heat till done.
Spread hummus on pita and top with cucumber, tomato, eggplant and onion and serve.
Sugar snap peas, carrots, mushrooms, onion and edamame stir-fried in Szechuan sauce along side brown rice.
Ingredients:
Veggies of choice
Couple garlic cloves minced
Sauce:
2 tsp corn starch
1/2 cup water
2 Tbsp ketchup
1 tablespoon tamari
1 tsp maple syrup
1/2 tsp red pepper flakes
1/4 tsp ground ginger
Directions:
I stir-fried veggies till nearly done, added the sauce and continued cooking for another minute or two.
I generally don’t measure the ingredients but I think this is pretty close.
Ingredients:
3 avocados
1/4 cup cilantro chopped
3 green onions finely chopped
1 Roma tomato (seeds and pulp removed), finely chopped
1 tsp onion powder
1 tsp garlic powder
1/2 – 1 Tbsp lime juice
Several twists of crushed black pepper corns.
Optional:
Fresh or pickled jalapenos or crushed red pepper flakes to taste.
Directions:
Slice the avocados in half, remove the seed and scoop the meat in to a mixing bowl.
Add all other ingredients and mix well.
A pastry cutter works great for mashing the avocados.
Roasted sweet potatoes, black beans, red bell pepper, avocado and cilantro, atop spinach (or any greens) drizzled with lime juice and balsamic vinegar.
On this night I served it with a side of oven roasted corn on the cob.
New plant-based cookbook we just purchased. I’ve yet to make anything from it yet.
