Monday, July 7, 2014

Tofu in Pecan Sauce

If you aren't a fan of tofu, it's probably because you've never had it made well. Those squishy, marshmallowy squares really aren't very enticing, I gotta admit. I never make it that way.

Tofu in Pecan Sauce


One package extra firm tofu, frozen, boiled, pressed, sliced
One onion, chopped
2-3 cloves garlic, chopped
1/2 t. salt
1/4 t. thyme
1/4 t. oregano
1/4 c. chopped pecans
Vegan butter
3 T. whole wheat flour
1/2 c. vegan sour cream

In a frying pan, sauté the onion and garlic in the butter until softened. Add the pecans. Into the sour cream, mix the flour and seasonings. Add this to the onion mixture. Lay the tofu on top of this sauce, cover, reduce heat and let simmer for a few minutes. Turn the tofu over to get sauce on the other side. Cover again and let simmer a few more minutes. Watch the sauce doesn't burn. Serve over noodles. Enjoy!

I admit I was a little worried the tofu would be bland, not having marinated beforehand, but it absorbed this sauce readily and was absolutely delicious! The only thing I would do differently is to double the sauce.

Thursday, July 3, 2014

Beefless Tips with Peanuts

I have been a fan of gardein beefless tips since the first time I tried them. My favorite way to prepare them is by sautéing chopped garlic in olive oil, then adding the beefless tips and some cracked peppercorn steak sauce. OMG, I could eat it every day! But, they also lend themselves to other yummy dishes.

Beefless Tips with Peanuts


One package gardein beefless tips
1 t. vegan vegetable or beef bouillon
1/2 c. water
2 T. soy sauce
1 T. cornstarch
1/2 c. dry roasted peanuts (watch out for gelatin!)
One small onion, chopped
2-3 cloves garlic, chopped
4 c. bok choy, chopped
One 16 oz. can bean sprouts, drained

In a wok or large skillet, heat up some olive oil. Stirfry the peanuts, onions and garlic until not quite soft. Add the bok choy and beefless tips and heat through. Mix together the water, soy sauce and cornstarch and pour into the pan. Add the bean sprouts and heat through. Serve over rice. Enjoy!

Wednesday, July 2, 2014

Vegetable Garden Stew

When you grow your own vegetables, or are gifted with excess from a gardener friend, or you happen upon an excellent sale at the grocery store, a vegetable stew is always in order. It is so easy and so flexible.

Vegetable Garden Stew


One onion, chopped
One green bell pepper, chopped
One (or more!) clove garlic, chopped
One head of cauliflower, broken into smaller pieces
One can diced tomatoes
2 zucchini, peeled, sliced and quartered
Dash of salt, pepper, sage, thyme

In a Dutch oven, add all of the ingredients and enough water to not quite cover. Bring to a boil, cover, reduce heat to low and simmer for about 30 minutes. Serve. Enjoy!

Tuesday, July 1, 2014

Herbed Tofu Cutlets

It's been awhile since we've had tofu. I needed to correct that.

Herbed Tofu Cutlets


One block of extra firm tofu, frozen, boiled, pressed, sliced into triangles
1 c. soy sauce
3/4 c. dry white wine
2 cloves garlic, minced
1 t. oregano
1/2 c. whole wheat flour
1/2 c. panko bread crumbs
1/2 c. bread crumbs
1/2 t. basil
Non dairy milk

Marinate the tofu triangles in the soy sauce, wine, garlic and oregano for at least an hour. In a plastic ziplock bag add the flour. In a separate ziplock bag, add both types of bread crumbs and the basil. Pour the milk into a shallow bowl.

In a frying pan, heat olive oil.

One at a time, add a tofu triangle to the flour and shake to coat. Dip it in the milk, then add it to the breadcrumb mixture and shake again, to coat. Place in frying pan and cook until nicely browned.

Repeat until all of the tofu is done.

Serve. Enjoy!

Monday, June 30, 2014

Stacked Enchiladas

Years ago I used to make an enchilada casserole that my husband adored. I still make it now, veganized, but I wanted to shake things up a little bit.

Stacked Enchiladas


One onion, chopped
1/2 c. non dairy milk
4 oz. can of chopped green chiles
One package vegan hamburger (I am partial to gardein beefless ground)
One can diced tomatoes
Corn tortillas
Shredded vegan pepper jack cheese

In some olive oil, sauté the onion. Add the green chiles, tomatoes and beefless ground and heat through. Stir in the non dairy milk to get a slightly creamy consistency.

In a casserole dish, layer the corn tortillas, onion mixture, and cheese. Continue layering and end with the cheese.

Bake at 350 for about 20 minutes. Serve. Enjoy!

Thursday, June 12, 2014

Dilled Chick'n Salad

Since we've been eating salads the traditional way, in a bowl with a fork, I decided to change it up a bit and make one you can eat on lettuce or in a sandwich.

Dilled Chick'n Salad


Vegan chick'n - I used Trader Joes chick'n strips - sautéed and diced
2 sticks of celery, chopped
4 oz. vegan cream cheese
1/2 c. vegan mayonnaise
1/4 c. vegan sour cream
1 T. dill
1 t. dry mustard
1/4 t. salt
1/4 t. coarse ground black pepper

Combine all the ingredients in a bowl and stir to mix well. Cover and chill until ready to serve. Serve. Enjoy!

We ate ours on bread topped with lettuce. Everyone wanted at least two sandwiches each!

Wednesday, June 11, 2014

Healthful Salad

Continuing our walks, I am continuing with the salad experiments. And with the weather getting progressively warmer, I am totally okay with this!

Healthful Salad


Choice of dark green lettuce
One cucumber, peeled and cubed
Handful of grape tomatoes, halved
One bell pepper, diced
One avocado, diced
5 radishes, sliced
One peach, cubed
3 pineapple slices, cubed
One small can of mandarin oranges, drained
Handful of strawberries, sliced
Half of a red onion, chopped

Mix all of the above in a large bowl, and pour on the dressing:

2 t. mustard
6 T. lemon juice
1/4 t. salt
1/8 t. white pepper
3 T. canola oil
1 T. parsley
1/2 t. dill
1/4 t. tarragon
1/4 t. basil

Mix well and pour over salad.

Mix the dressing into the salad until well coated. Cover and chill under serving time. Serve. Enjoy.

Got mixed reviews. Hubby didn't care for it, son loved it. Next time I would leave out the cucumber and cut back on the lemon juice. Otherwise, I liked it, too.
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