Using fresh vegetables from our CSA (broccoli, cauliflower, & more greens), my husband made a tasty stir-fry recently. Using this recipe as his inspiration, he omitted the sweetener, broth, and corn starch. He also used different veggies (see list above). The recipe can be easily adapted depending on taste and vegetable preferences. It was a welcome change to my normal Americana dinner fare. He also took this awesome photo to boot (and has been taking a lot of the more recent pictures in my blog posts).
I love Italian food and trying to recreate dishes that I find on menus in fancy restaurants. One night I was looking at menus online for a new town I planned on traveling to and noticed butternut squash & ricotta stuffed shells being offered at a restaurant (that I don’t recall now). It sounded like a fun challenge. So using the recipe for Stuffed Shells (the spinach filling) of page 106 of Louise Hagler’s Tofu Cookery as my base, I got started.
Butternut Squash & Tofu Ricotta Stuffed Shells
Use above linked recipe for spinach & tofu stuffed shells
salt & pepper
Preheat oven to 400 degrees. Cut a butternut squash in half, placing both halves face down on a cookie sheet. Bake for a least one hour so that squash becomes softened. Remove from oven when finished and scoop out seeds. Next scoop out the squash and place in a large bowl. Mash the squash with a fork or potato smasher. Add salt and pepper (to taste) and mix with the squash.
Follow the directions for the spinach & tofu stuffed shells, making sure to add 1-2 TB of butternut squash into each shell before adding the tofu ricotta mixture. Follow the rest of the instructions for baking in the above recipe by Louise Hagler.
Tuxedo Cat Breakfast, Convenience foods, Vegan MoFo breakfast, convenience foods, Daiya, english muffins, hash browns, McDonald's, mcmuffins, potlucks, tofu, vegan mofo, Yves Meatless Canadian Bacon 6 Comments
Back in my pre-vegan days, I was a big fan of McDonald’s Egg McMuffins with Canadian bacon. When I used to go to vegan potlucks in New Jersey, I wanted to bring something to wow the crowd during brunch meetups. Making a healthier, cruelty-free Vegan McMuffin was easier than I imagined. Finding hash browns that looked and tasted almost identical to McDonald’s hash browns in the local grocery store was also easy to find.
1-2 blocks of extra-firm tofu (depending on how many McMuffins you want to make)
vegan cheddar cheese (I prefer Daiya)
whole wheat English muffins
Yves Meatless Canadian Bacon
Slice the blocks of tofu into 3-4 sections each (approximately 1 inch thick or desired thickness). Using a round cookie cutter or glass, cut the tofu slices into circles. Spray olive oil on a heated skillet and place the slices of tofu on it to cook. Sprinkle turmeric on one side of each tofu slice to give it the yellow “egg-yolk” look. Spray olive oil on the turmeric-spiced slices. Flip over and cook the other side as well until it is slightly browned. When the tofu is almost done, sprinkle vegan cheese on each slice. You may want to use a lid to put over them to help with the melting process. Remove from the skillet when the cheese is done melting.
Meanwhile on a separate skillet (or before you start the tofu if you only have one skillet), spray a little olive oil and place the sliced halves of the English muffins face down to become slighted browned (only on the inside though). Cook for a few minutes on low to medium heat and remove before they start to burn.
When you have space on either pan free, warm up slices of the Yves Meatless Canadian Bacon. Since these are pre-cooked, they don’t take long to heat so watch carefully so they don’t overcook.
When everything is cooked, assemble the McMuffin: bottom of English muffin, Canadian bacon slice next, then tofu with cheese, and lastly the top of English muffin.
For the hash browns, just follow the directions on the back of whatever brand you buy. It’s usually easy to heat them up in a toaster oven or conventional oven. Serve everything with salt, pepper, and ketchup.
Tuxedo Cat Dinner, Lunch, Vegan MoFo Ba Le Bakery, Bánh Mì Chay, dinner, fries, hoagie, lunch, Milah Vegetarian, New Jersey, Philadelphia, rolls, sandwich, sriracha, sweet potato, tofu, veganmofo, vegenaise, Vietnamese 5 Comments
Being married to a Vietnamese-American means that I get the low down on all of the restaurants that have authentically made Vietnamese dishes. My husband is a hard critic of Vietnamese food and rightly so. I’ve had a few Vietnamese hoagies (the good, the bad, and the ugly). Yeah, I called them “hoagies.” I’m originally from New Jersey. Got a problem?
I was inspired after having a Vietnamese hoagie for lunch one day at a fine vegan dining establishment in Philadelphia called Milah Vegetarian. I whipped up my own recipe inspired by their creation and have made it countless times since. I’m not sure that it’s quite “authentic” but this white girl likes it.
The key to a good bánh mì chay is the roll itself. When we are in Philadelphia we’ll pick up a pack of rolls from Ba Le Bakery. Feel free to pick up your favorite hoagie rolls to use.
Here is my version:
Vegan Vietnamese Hoagie
1 good hoagie roll
1 block of extra firm tofu
1/2 carrot sliced thinly or shredded
1/2 cucumber sliced thinly
1 jalapeno sliced thinly
several sprigs of fresh cilantro
1/2 cup soy sauce, tamari, or Braggs Liquid Aminos (I prefer the latter)
1/4 cup olive oil
2-4 TB Sriracha (more or less depending on how much heat you can take)
salt & pepper (to taste)
Mix the ingredients together for the marinade. Slice the tofu into 1/2 inch slabs. Place tofu in a shallow bowl or rectangular glass or plastic container and pour the marinade on top. Let the tofu marinate for at least 1 hour (flipping the tofu at the halfway point). When finished marinating, remove tofu from mixture and fry in a skillet, slightly browning both sides. Either save the marinade for another batch or feel free to pour the rest of it over the tofu while it’s frying in the skillet.
Prepare your veggies and toast your hoagie roll. Spread Vegenaise on the inside of the sliced hoagie roll. Lay down your finished tofu pieces. Top with cukes, carrots, jalapenos, and cilantro.
In this particular meal, I served the hoagie with sweet potato fries. Just slice up some sweet potatoes into thin wedges, put on a slightly oiled cookie sheet, bake at 400 degrees until browned. Sprinkle with cajun seasoning, Old Bay seasoning, or salt and pepper and serve!
Tuxedo Cat Dinner, Lunch, Vegan MoFo dinner, fall, Ithaca Bakery, lunch, mock chicken noodle, Nava Atlas, soup, sourdough bread, tofu, Vegan Soups and Hearty Stews for All Seasons, veganmofo, winter 0 Comments
One of my favorite soups that I’ve made from the endless vegan cookbooks I own is this Mock Chicken Noodle Soup from Vegan Soups and Hearty Stews for All Seasons by Nava Atlas. When given a variety of options of what I dinner I might put together, my omnivorous husband frequently picks this soup. Instead of chicken, tofu is used. It’s great for when you’re sick or just want a warm, hearty soup on a cool fall or winter day. It is delicious and healthy to boot!
I’ve recently served this soup in a sourdough bread bowl from Ithaca Bakery. The sourdough soaks up some of the broth and has a wonderful flavor when scraped from the sides of the bread bowl.