Tofish with Horseradish Crust

I've said it before, I'll say it again: tofu lends itself beautifully to recipes that call for fish or chicken. This is another example.

Tofish with Horseradish Crust

One package extra or super firm tofu, frozen in package, boiled, pressed, sliced
4 green onions, sliced
1/4 c. prepared horseradish
1/3 c. bread crumbs
4 T. butter, warmed to room temperature

In a bowl, mix together the green onions, horseradish, bread crumbs and butter. Lay the slices of tofu on a cookie sheet, then spread the horseradish mixture on top. Use it all, spreading and pressing as necessary to get it smoothly on top.

Broil the tofu until the horseradish topping begins to brown.

Serve. Enjoy!

Garlic and Lemon Broccoli

Garlic and Lemon Broccoli

One bunch of broccoli, steamed or one bag of frozen broccoli florets, cooked
2 cloves garlic, minced
Juice of 1/2 lemon or 1 t. lemon juice
1/4 c. vegan parmesan

In a frying pan, sauté the garlic in olive oil until fragrant. Add the cooked broccoli and stir to coat with the oil and garlic. Add the lemon juice and parmesan cheese, sprinkle with salt and pepper to taste. Mix well. Serve. Enjoy!

Mushroom Macaroni

This is not macaroni and cheese with mushrooms. But it is just as good!

Mushroom Macaroni

One onion, chopped
1# sliced mushrooms
olive oil and butter
3 T. flour
2 c. vegan milk
salt and pepper
pinch of cayenne
3-1/2 c. cooked elbow pasta (I used whole wheat)
parsley
1/2 c. bread crumbs
1/4 c. vegan parmesan

Saute the onions and the mushrooms in a little olive oil and butter until softened. Add another dab of butter and the flour and stir until smooth. Gradually pour in the milk and keep stirring until the flour is dissolved. Add 1-1/2 t. salt, 1/2 t. pepper and the pinch of cayenne. Stir to mix. Add the cooked macaroni and a small handful of parsley. Stir again to mix well. Remove from heat.

In a small pot, melt about 2 T. of butter. Stir in the bread crumbs, another small handful of parsley, and the vegan parmesan, mixing well.

Pour the macaroni in a baking dish and sprinkle the bread crumb mixture over the top. Bake at 350 for 25 minutes. Serve. Enjoy!

Barbecued Tofu Steak

If you weren't always vegan, you probably at some point in your life have had steak. I have yet to find a vegan substitute for it that makes me think *steak*. This intrigues me because chicken, fish and ground meat all have excellent vegan substitutes. I've had delicious vegan ham. But steak?

This recipe is in no way like those steaks you may remember. It is, however, juicy and delicious.

Barbecue Tofu Steak

One package extra firm tofu, frozen in the package, boiled, pressed, sliced
1/4 c. ketchup
1/4 c. chili sauce
1-1/2 T. soy sauce
3 T. agave nectar
3 T. hoisin sauce
3 green onions, minced
3 cloves garlic, minced
1/2 t. salt
1/4 t. pepper

Place the sliced tofu in a gallon sized Ziploc baggie. Mix the rest of the ingredients in a bowl and stir to mix well. Pour this mixture into the baggie with the tofu, and smoosh it around to make sure all sides of each slice of tofu is well coated. Marinate in the refrigerator for at least 24 hours.

Lay the slices on a cookie sheet and pour the remaining marinade on top. Broil the tofu until the marinade starts to bubble. Turn the slices over and allow to broil again until everything is sizzling again. Serve. Enjoy!

Lemony Asparagus Rice

Lemony Asparagus Rice

One onion, chopped
1# asparagus, cut into pieces (I use only the tops)
1 T. butter
1 T. olive oil
3/4 t. thyme
3/4 t. salt
1/4 t. pepper
1 c. uncooked rice (I used a brown and wild mix)
1 c. vegetable broth
1/2 of a lemon

Heat the butter and olive oil in a pan, and add the onion and asparagus. Saute until onion just begins to soften. Stir in the thyme, salt and pepper. Add the rice with the vegetable broth and 1-1/2 c. water. Bring to a boil, cover and reduce heat to simmer. Let cook 30 minutes or until rice is done. Zest the lemon over the rice, then squeeze the juice into it. Stir to mix well. Serve. Enjoy!

Lemon Chick'n with Olives

Lemon Chick'n with Olives

One package Gardein Chick'n Scallopini
2 cloves garlic, minced
Half can of medium black olives, sliced in half
1/2 of a lemon

Saute the garlic in olive oil. Add the scallopini and sprinkle with salt and pepper. Pour in 1/4 c. water, bring to a boil, cover and reduce heat to simmer. Let cook about 15 minutes. Remove lid and add the sliced olives. Zest the lemon half over the scallopini, then squeeze the juice over them. Serve. Enjoy!

Moroccan Carrots

If you don't like cooked carrots, then chances are your exposure to them has been the overcooked frozen variety. In that case, I don't blame you. Bleh. Boring. Try these instead.

Moroccan Carrots

1# carrots
1/4 c. slivered almonds
1 T. vegan sugar
1/8 t. cilantro
1/8. t. ground cinnamon
1/8 t. cumin
1/16 t. cayenne pepper (in other words, a pinch :) )
Salt to taste

Slice the carrots and cook them in boiling water until they are fork tender, about 20 minutes. Drain. In the same pot, melt a little butter and add the almonds. Cook over medium low heat until they just start to change color to a gold or light brown. Add the carrots and the remaining ingredients, stirring to mix well, and cook over low heat until everything is heated through. Serve. Enjoy!