Category: Mains

Categories
Mains

Portobello Mushroom Burger

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Portobello Mushroom Burger

Portobello mushrooms have a meaty presence in this delicious burger.  

Serves 4

Difficulty level: very easy

Ingredients:

  • 4 portobello mushroom caps
  • ¼ cup balsamic vinegar
  • 1 tablespoon olive oil
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • 1 tablespoon minced garlic
  • salt and pepper to taste

Instructions:

  1. Prepare the mushroom caps by removing the stem and carefully scraping out (and discarding) the brown gills from the undersurface of the mushroom using a spoon.
  2. Whisk together vinegar, oil, basil, oregano, garlic, salt, and pepper.
  3. Place the mushroom caps (smooth side up) in a shallow dish.
  4. Pour the marinade over the mushrooms and let stand at room temperature for 15 minutes turning and basting occasionally.
  5. Preheat outside grill or grill pan to medium-high heat.
  6. Brush grill with oil. Place mushrooms on the grill, reserving marinade for basting. Grill for 5 to 8 minutes on each side, or until tender, brushing with marinade frequently.
  7. Serve on your favorite toasted bun (or in a lettuce wrap) with your favorite burger condiments.
Categories
Mains Pasta

Satay Noodles with Peanut Sauce

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Satay Noodles with Peanut Sauce

This recipe is amazingly delicious and easy to make ahead for potlucks or workday lunches. 

Makes 6 servings

Ingredients:

Salad:

  • 6 ounces dry noodles ( brown rice ramen noodles, soba noodles, linguini noodles, etc)
  • 3 cups cabbage, shredded 
  • 3 carrots, grated
  • 1 red bell pepper, thinly sliced
  • 1 cucumber, cut into thick matchsticks
  • 3 green onions, sliced
  • ½ bunch cilantro, chopped (or use basil and mint for a Vietnamese flair)
  • Lime wedges for serving
  • 12 oz baked tofu (optional)
  • Garnishes:
    • 1/2 cup roasted, chopped peanuts
    • sugar snap peas, cut lengthwise (optional)
    • additional cilantro (optional)
    • sliced green onions (optional)

Peanut Sauce: 

  • 3 thin slices ginger or 1 tablespoon ginger paste (not powder)
  • 1 large clove garlic
  • ¼ cup peanut butter
  • ¼ cup fresh orange juice
  • 3 tablespoons fresh lime juice
  • 2 tablespoons soy sauce or tamari sauce
  • 3 tablespoons honey or agave syrup
  • 3 tablespoons toasted sesame oil
  • ½ –1 teaspoon cayenne pepper (or to taste)
  • ½ teaspoon salt (optional)

Instructions:

  1. Cook noodles according to package directions. Drain and rinse under cold running water.
  2. While noodles are cooking, place the sauce ingredients in a blender and blend until smooth.
  3. Place the shredded cabbage, carrots, bell pepper, cucumber, green onions, and cilantro into a serving bowl. Add the cold noodles (and tofu if using) to the bowl and toss. Drizzle the peanut sauce over the top and toss well to combine. 
  4. Garnish with chopped roasted peanuts and lime wedges. Add your choice of the following garnishes: extra cilantro, sugar snap peas, sliced green onions (or chopped basil and mint).
Categories
Mains Soups

Easy Cassoulet

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Easy Cassoulet

This is a plant-based version of a very delicious French dish that traditionally relies on duck fat and pork for the rich flavor. This version has a traditional crunchy topping, some olive oil for richness, and lots of satisfying protein.  

Ingredients:

  • 1½ tablespoons olive oil
  • 12-16 oz of plant-based sausage
  • 1 onion (any color), chopped
  • 2 stalks celery, thinly sliced
  • 3 garlic cloves, finely minced or pressed
  • Freshly ground black pepper
  • Two (15.5-ounce) cans cannellini or white northern beans (undrained)
  • ½ to 2 cups vegetable broth, low-sodium preferred, (amount will vary depending on cooking time)
  • 1 medium tomato, diced (or ½ cup canned diced tomatoes)
  • 1 tablespoon Herbs de Provence (or a mixture of equal parts thyme, oregano, rosemary, and marjoram)
  • 1 teaspoon thyme
  • 1 tablespoon lemon juice
  • 1/3 cup chopped fresh parsley, divided (plus more for garnish, if desired)
  • 1 cup panko, coarse fresh bread crumbs, or cracker crumbs
  • Salt and pepper added at the finish, to taste.

Directions:

  1. Add ½ tablespoon of oil to medium oven-proof skillet or Dutch oven and heat on the stove over medium-high heat. Add the sausages to the skillet and cook, turning occasionally, until browned on all sides, 5 to 7 minutes. Transfer to a cutting board.
  2. Add onion and celery to the skillet with ½ cup water, scraping bottom of the pan to bring up browned bits. Cook, stirring often, until softened, about 5 minutes. 
  3. Add garlic, sautéing briefly, then add beans and their liquid, ½ cup broth, tomato, and dried herbs. Bring to a low boil and simmer, cooking for 20 – 60 minutes. Shorter cooking times can be used for quick preparations. Where time allows, for a softer, more traditional texture, cook up to 60 minutes, adding additional broth as needed to keep to a thick soup consistency.
  4. Slice sausages and return to the skillet. Stir in the lemon juice and remove from heat. Stir in 3 tablespoons of the chopped parsley. Taste and adjust seasonings adding salt and pepper as desired.
  5. Preheat broiler with rack in a top position. In a small bowl, stir in panko (or bread crumbs), remaining parsley, and 1 tablespoon olive oil. Season the panko with a little salt and pepper and sprinkle over the cassoulet. Transfer the pan to the oven and broil (watching closely!) until the top is golden brown, 1 to 2 minutes. Let cool slightly before serving.
  6. Garnish with additional parsley if desired.
Categories
Breakfast Family Friendly Mains

Vegetable Frittata

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Vegetable Frittata

Vegetable Frittata

Family friendly and a great way to use up any extra vegetables! Top with chopped fresh tomatoes, salsa or red sauce.

Makes 6 servings

Ingredients:

Vegetables

  • 2 cups finely chopped broccoli, cauliflower, mushrooms, or zucchini (or a combination)
  • 1/4 cup finely chopped onion
  • 1 cup tightly packed finely chopped greens (spinach, kale, collards, etc)
  • 1/2 cup chopped fresh cilantro or parsley
  • 1 medium tomato, thinly sliced (optional for top decoration)

Batter

  • 1 1/2 cups chickpea flour (garbanzo bean flour)
  • 1 1/2 cups water
  • 1/4 cup plain unsweetened yogurt or thick cashew cream
  • 1/2 teaspoon salt
  • 1/4 heaping teaspoon kala namak (Indian black salt provides egg flavor)
  • 1/2 teaspoon ground turmeric
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon black pepper or to taste
  • 1 tablespoon olive oil
  • 1/4 teaspoon dried thyme (or 1 teaspoon fresh thyme finely chopped)

Serving

  • 1 large tomato, finely chopped (or salsa or red sauce)

Instructions:

  1. Preheat the oven to 375°F. Grease a 9-inch pie pan.
  2. Batter: In a blender (or bowl with whisk), combine the flour, water, yogurt, salt, kala namak, turmeric, cayenne, pepper, and oil. Blend until smooth. 
  3. Add the finely chopped vegetables to the batter. Add the cilantro or parsley and thyme and stir to combine. Pour the mixture into the prepared pie pan and top with sliced tomatoes if desired.  Bake for 45 to 50 minutes, or until a toothpick inserted in the center comes out almost clean. The top will crack and get golden. Spray or brush some oil on the top of the frittata while it is still hot. Let it sit for 10-15 minutes before serving (this is important to allow the frittata to set up).
  4. Serve topped with chopped tomatoes or sauce.

Recipe adapted from Vegan Richa.

Categories
Mains

Char Sui Tofu

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Char Sui Tofu

Serves about 3 depending on additional sides.

Ingredients:

  • 16 oz extra-firm tofu
  • 2 teaspoons avocado oil
  • 2 tablespoons hoisin sauce
  • ¼ cup packed brown sugar
  • 1 teaspoon pressed or minced garlic
  • ½ teaspoon fresh ginger, grated (or ¼ teaspoon ginger powder)
  • ½ teaspoon Chinese five-spice powder
  • 1 tablespoon soy sauce
  • tablespoons dry sherry
  • 1-2 teaspoons sriracha chili sauce (or to taste)
  • Sesame seeds and/or sliced green onions for serving

Instructions:

  1. Drain tofu and cut into two 1-inch slabs (turn block on side and cut in half). Pat dry.
  2. Mix together sauce ingredients (hoisin through sriracha sauce).
  3. Heat oil in a large non-stick skillet over medium-high heat. Add tofu and cook until both sides are lightly browned, 3-5 minutes per side. Put aside and cool slightly then slice into 1-inch slices.
  4. Add the sauce to the pan and stir until it comes to a boil. Reduce heat to medium.
  5. Add the sliced tofu to the pan, basting the slices and cooking through, about 8 minutes. Increase the heat to high, watching carefully until the sauce thickens and caramelizes, about 2 minutes. Remove from the heat.
  6. Move tofu to a serving dish and garnish as desired.
  7. Serve over rice, Asian noodles, or along-side stir-fried veggies.
Categories
Family Friendly Mains Snacks

Crispy Soy Strips

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Crispy Soy Strips

This is a go to recipe as it is versatile and delicious. Use these crispy-outside, tender-chewy-inside strips for topping a salad or main dish bowl, add to stir-fries or eat fresh from the oven when you are craving a crispy bite.

It is easy to marinate and coat a whole batch, refrigerate, and pull out the desired amount for a quick oven-fry.

Ingredients:

  • 1 package soy curls (8 oz. dry)
  • 1/3 cup low sodium tamari or soy sauce
  • 1/2 teaspoon garlic powder
  • 3 tablespoons cornstarch
  • Oil spray (avocado or other)

Instructions:

  1. Preheat oven to 450 F.
  2. Rehydrate soy curls according to package directions.
  3. Squeeze all excess water from the soy curls, using your hands.
  4. Place soy curls in a bowl, pour over tamari sauce, and sprinkle with garlic powder.
  5. Squeeze soy curls in the bowl with your hands while turning to distribute the flavors.
  6. Sprinkle with cornstarch and toss to coat evenly.
  7. Cover a baking sheet with parchment paper and spray lightly with oil spray.
  8. Place soy curls in an even layer, not overlapping. Spray with a thin coating of oil spray. (A full package will require two baking sheets.)
  9. If not using all, cover and refrigerate the unused portion.
  10. Bake for 10-12 minutes, turning half-way through, until lightly browned and crispy on the edges.
Categories
Mains

Thai Coconut Curry Tofu

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Thai Coconut Curry Tofu

We love this dish.  The sauce is magic! Use whichever vegetables you prefer.  Thai red curry paste can differ greatly in its heat so taste before adding more. And if you are lucky enough to have a banana tree, try using a young leaf as a plate like they do in Asia – definitely biodegradable 🙂

Ingredients:

  • 3 zucchinis sliced
  • 1-2 yellow onions, thickly chopped
  • Optional: other vegetables as desired
  • 1 (16 – 18 oz) package of firm or extra firm tofu, cubed
  • 1 can coconut milk
  • 1 T. lemongrass (you can find this in a tube in the produce section)
  • 1/8 t. Thai red curry paste (or more to taste)
  • 1 T. fish sauce
  • 1 T. sugar
  • 1/4 t. salt
  • For serving:
    • basil (or Thai basil) chiffonade
    • lime wedges
    • rice noodles or brown rice, cooked

Instructions:

  1. Drain tofu and pat dry.
  2. Sear tofu in a teaspoon of oil, browning slightly. Remove from pan.
  3. Cook onion in pan for 3 min. Add zucchini (and other vegetables as desired). Cook until starting to soften. Add coconut milk, curry paste, fish sauce, sugar and salt. Cook.
  4. Add tofu to sauce and warm through. Serve over rice or noodles with garnish of lime and basil chiffonade.
Categories
Mains Vegetables

Saag Tofu (Indian Spinach)

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Saag Tofu (Indian Spinach)

A flavorfully spiced dish. Delicious!  You can find tubes of ginger paste in your produce section (along with tubes of many other fresh herbs) – grab some, they make preparation easy. Serve with rice (or other favorite whole grain) and whole grain naan bread.

Makes: 4 servings

Ingredients:

  • 14-16 oz firm tofu, medium dice
  • 1 tablespoon olive oil
  • 4 teaspoons garam masala
  • 2 teaspoons salt
  • 3 medium garlic cloves, minced
  • 1 small onion, chopped fine
  • 3 medium plum tomatoes, finely diced
  • 1 tablespoon grated fresh ginger
  • 1 pound (16 oz) baby spinach
  • 1/2 cup cashew cream
  • 3/4 cup water
  • 1 teaspoon sugar
  • 1 ½ tablespoon lemon juice
  • 3 tablespoons minced fresh cilantro
  • Red chili flakes (optional for a little heat, to taste)
  • Chopped roasted cashews, or pine nuts

Instructions:

  1. Drain tofu and pat dry. Gently toss tofu with 2 teaspoons of the garam masala.
  2. Heat a large frying pan over medium-high heat and add ½ tablespoon of the oil. When it shimmers, add tofu in a single layer and cook until browned, about 5 minutes. Transfer to a plate.
  3. Wipe out the pan, return it to the stovetop over medium heat, and add remaining 1/2 tablespoon oil. When it shimmers, add garlic, onion and remaining garam masala and cook, stirring occasionally, about 3 minutes. Stir in tomatoes, ginger, lemon juice and sugar and cook until tomatoes soften slightly, about 2 minutes. Stir in cashew cream and water, cooking until liquid is slightly reduced.
  4. Add spinach in handfuls and stir frequently, cooking until spinach is very and any excess liquid is cooked off, about 6 minutes. Stir in reserved tofu and cook until heated through, about 1 minute. Remove from heat.
  5. Garnish with chopped cilantro, nuts and chili flakes if desired.
Categories
Mains

Broccoli “Beef” with Mushrooms

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Broccoli “Beef” with Mushrooms

This dish really hits the spot when you are craving Asian take-out.  You can make it with or without mushrooms. Also, try substituting other vegetables that you have on hand like asparagus, cabbage, etc. 

Makes: 4 servings

Ingredients:

  • 1 cup dry soy curls
  • 1 head broccoli cut in bite-sized florets
  • 8 oz. mushrooms quartered
  • 1 tablespoon cornstarch
  • 2 teaspoons vegetable oil
  • Cooked brown rice for serving

Sauce:

  • 1/4 cup soy sauce (low sodium!)
  • 2 tablespoons brown sugar
  • 2 teaspoons cornstarch mixed with 1T. water
  • 1 teaspoon sesame oil
  • 1/4 teaspoon ginger powder
  • 3 cloves garlic, pressed or minced
  • 1/4 cup vegetable broth

Instructions:

  1. Soak the soy curls by covering them with warm water and let sit for 10 minutes.
  2. In the meantime, mix all of the sauce ingredients together along with the cornstarch-water mix. Whisk until smooth and set aside.
  3. Strain the soy curls in a colander and press to remove excess water. Toss the 1 TB cornstarch with the soy curls. Heat a large skillet over medium high heat with the 2 teaspoons oil. When hot (but not smoking), add the soy curls and cook until they are browned on all sides. Remove them from the pan. 
  4. Add the mushrooms and cook until they are slightly browned. Remove from the pan and set aside.
  5. Next, add the broccoli to the pan with a small amount of water and cover to steam (until the broccoli is bright green but still firm – do not overcook). Add the soy curls and mushrooms to the broccoli in the pan. Add the sauce and heat until the sauce is thickened. Taste and adjust seasonings. Serve immediately with brown rice.
Categories
Family Friendly Mains Snacks

Tofu “Egg” Salad

Tofu “Egg” Salad

Makes 6 Servings

For real egg flavor, add Indian Kala Namak black salt. You only need a small amount so add slowly to achieve desired taste. You can find this in specialty stores or online. Bread & butter pickles take this to the next level in flavor!

Ingredients:

  • 1 pound firm tofu, drained
  • ¼ teaspoon garlic powder
  • ¼ teaspoon turmeric powder
  • 1/2 teaspoon salt
  • 1 tablespoon mustard
  • 4 tablespoons plant-based mayonnaise
  • 2 tablespoons pickle relish
  • ¼ cup celery, finely chopped 
  • 1 green onion, finely chopped
  • Indian Kala Namak black salt
  • 1 tablespoon chopped fresh dill (optional)
  • 6 tomato slices
  • 6 lettuce leaves
  • sliced bread and butter pickles (optional but recommended)
  • 12 slices whole-grain bread

Directions:

  1. Cut tofu into small cubes. Stir in green onion, celery, relish, mayonnaise, mustard, salt, turmeric, and garlic powder.
  2. Add Indian black salt (if using), a small amount at a time until desired egg flavor. Taste and adjust seasonings.
  3. Spread on bread and garnish with lettuce and tomato or other vegetables of choice.