Orange Cauliflower or Tofu

Ingredients
4 cloves of garlic, minced
1 orange, juiced
1/4 cup tamari or soy sauce
2 tablespoons of turbinado sugar
2 tablespoons sriracha
1 14-ounce package of extra firm tofu, pressed and cut into 1-inch cubes or 1 medium head of cauliflower, cut into bite size pieces
3 tablespoons of cornstarch (or potato starch)
1 tablespoon sesame seeds
2 tablespoons sesame oil
3 scallions, cut into 1-inch pieces
Sesame seeds for garnish

Directions
Mix garlic, orange juice, tamari/soy sauce, turbinado sugar and sriracha together in a small bowl.

Add tofu or cauliflower to a bowl with the cornstarch and sesame seeds, a pinch of salt and pepper and toss to coat the pieces. Heat sesame oil in a cast iron pan over medium high heat. When the oil is shimmering, add the tofu or cauliflower and cook, tossing occasionally until crispy and browned.

Add scallion to the pan and cook for a minute or two. Turn off the heat and add the orange sauce, toss to coat and the sauce will thicken.

Serve over white rice and sprinkle sesame seeds on top for garnish.

Salt and Pepper Curry Tofu

Ingredients
1 14-ounce package of extra firm tofu, pressed
1/2 cup corn starch
1/4 teaspoon kosher salt
1/4 teaspoon garlic powder
1 teaspoon kosher salt
1 tablespoon mirin
2 teaspoons caster sugar
2 teaspoons Chinese rice wine
2 tablespoons vegan butter
1 shallot, minced
3 cloves garlic, minced
1/2 cup fresh or dry curry leaves (stalk removed)
2 teaspoons white miso
3 Thai bird chilies, thinly sliced
1 tablespoon coarse ground black pepper

Directions
Cut the tofu into 1/2 inch cubes.

Mix the corn starch, salt and garlic in a medium bowl. Place the tofu cubes into the bowl and shake well to coat.

Heat a thin layer (1 to 2 tablespoons) of neutral oil in a cast iron skillet over medium heat until hot. Add the tofu, ensuring that the pieces don’t touch. Cook until golden on all sides, turning over as needed. Once golden, transfer to a plate that is lined with a paper towel.

While the tofu is cooking, mix together the 1 teaspoon salt, mirin, caster sugar and Chinese rice wine to form a sauce. Set aside.

Wipe out the pan and then add the butter. Once melted, add the shallots, garlic and curry leaves and fry for a few minutes. Add the miso and Thai bird chilies and cook until combined. Add the black pepper and mix. Add the sauce mixture and cook for 1 minute. Toss in the fried tofu, mixing to coat the tofu and cook for 1 minute.

Serve over rice.

Note
This sounds like a lot of curry leaves but they mellow out a bit when cooked.

Tomato Tofu Chow Mein

Ingredients
Marinade
1 14-ounce package of extra firm tofu, pressed
2 tablespoons soy sauce
1 tablespoon caster sugar
2 tablespoons minced ginger
1 minced garlic clove
1 tablespoon cooking sherry
1 tablespoon sesame oil
2 teaspoons cornstarch
Sauce
1 1/2 tablespoons cornstarch
1 tablespoon caster sugar
1 tablespoon apple cider vinegar
2 tablespoons cooking sherry
1/2 teaspoon salt
2 tablespoons ketchup
1 cup beef flavored vegetable broth
Chow Mein
1 pound of chow mein noodles
1 medium onion, thinly sliced
1 green and 1 red bell pepper, thinly sliced
4 medium tomatoes, cut into 1/2 inch wedges
1 tablespoon oil

Directions
Cut the tofu into thin square shaped pieces. I did this by taking the block and slicing into 1/4 inch slices (10-12 slices in a block of tofu) and then cutting those pieces into 3 parts. Mix marinade ingredients with the tofu and set aside.

Mix the sauce ingredients and set aside.

Cook the chow mein noodles according to the direction on the package. Rinse well with cold water and drain. Toss with a tablespoon of oil so they don’t stick together.

If you have an air fryer, I recommend cooking the tofu this way for 12 minutes at 375 degrees. If you don’t have an air fryer, you can pan fry the tofu in a wok with a small amount of oil until crisp. In either case, drain off the marinade first, saving it. Once cooked, set tofu aside.

Heat a wok on medium high and add 1 tablespoon of oil. Add the onions and peppers and stir fry for a few minutes. Add the tomatoes with the left over marinade and cook for a few minutes. Add the sauce to the wok and cook, stirring until it boils and thickens. You will see the sauce turn from cloudy to glossy as the cornstarch thickens.

Place a portion of noodles in a bowl and spoon sauce and veggies on top. Place cooked tofu on top and enjoy!

Note
I had never had this but my husband missed tomato beef chow mein from his childhood. From what I have read, this is considered a classic recipe from Chinatown in San Francisco from the 1960s and 1970s.

Lemongrass Chili Tofu

Ingredients
1 14-ounce package of extra firm tofu, pressed
1 tablespoon canola oil
1 medium yellow onion, thinly sliced
4 green onions, both white and green parts, cut into one inch pieces
1 jalapeno, stem removed, thinly sliced (leave the seeds in)
4 Thai bird chilies, stems removed, thinly sliced
3 lemongrass stalks, woody outside removed, finely chopped
1 clove garlic, minced
1 -2 tablespoons rice wine or white wine
3-4 tablespoons soy sauce
1 tablespoon chili oil

Directions
Cut the tofu into thin square shaped pieces. I did this by taking the block and slicing into 1/4 inch slices (10-12 slices in a block of tofu) and then cutting those pieces into 3 parts. Cook in the air fryer in one layer, with a spritz of oil at 350 degrees for 15 minutes. You can also pan fry. The key is to have the pieces a little crispy on the outside.

Heat the oil in a skillet (I used cast iron) over medium and add the yellow onion, green onion, jalapeno, Thai bird chilies, and lemongrass and cook for 5-7 minutes until the onion is soft. Add the garlic and cook for another minute. Add the wine to deglaze the pan and cook for about a minute. Add the soy sauce and chili oil and cook for a minute. Turn off the heat, add the tofu and stir to coat the tofu.

Serve over Jasmine rice and garnish with cilantro if you would like.  

Note
I love the version of this dish from Slanted Door at the Ferry Building in San Francisco. What is nice about this dish in our house is that we typically have all of the items on hand since we have a beautiful lemongrass plant in our backyard, which survives year round. We grow Thai bird chilies in the summer and freeze what we don’t use. They are easy to pull out of the freezer and use immediately. The other items are staples that we always have on hand.

Falafel

Ingredients
1 pound bag dry chick peas, soaked in water overnight
1 bunch parsley—washed and roughly chopped
1 bunch cilantro – washed and roughly chopped
1 entire head of garlic, peeled and cleaned
1 whole white onion
1 teaspoon coriander
1 teaspoon cumin
2 teaspoons seven spices (found in Middle Eastern grocery stores)
Salt/pepper to taste

½ cup all-purpose flour
4 teaspoons baking powder

Oil for frying

Directions
Put all ingredients except flour, baking powder and oil in a large food processor and pulse to grind. You may have to do this in batches. Don’t process too long, as it will form into a paste.

Whisk flour and 2/3 cup water in a bowl until no lumps remain. Microwave, whisking every 10 seconds, until mixture thickens to a stiff, smooth, pudding-like consistency that forms mound when dropped from end of whisk into the bowl (40 to 80 seconds total). Stir baking powder into flour paste.

Add flour paste to chickpea mixture and using rubber spatula, mix until fully incorporated. 

Heat oil over medium heat until shimmering. I like to use cast iron. Shape into small patties using a 3 tablespoon cookie scoop and pan fry. 

Note
A dear friend provided this recipe to me and I modified it to use the Cook’s Illustrated trick of adding the flour/water/baking soda mixture. This makes a large quantity. You can freeze portions of this at the step before adding the flour/water/baking soda mixture.

Dan Dan (Peddler's) Noodles

Adapted from East Meets Vegan: The Best of Asian Home Cooking, Plant-Based and Delicious by Sasha Gill

 Ingredients
“Ground pork”:
1 14-ounce package of firm or extra firm tofu, pressed to remove the excess water
2 tablespoons vegetable oil + 2 teaspoons vegetable oil
4 garlic cloves, finely chopped
1 cm ginger, finely chopped (or 1 teaspoon minced)
1 shallot, very finely chopped
2 scallions, chopped
1 tablespoon plus 1 teaspoon soy sauce
Pinch of white pepper

7 ounces thin rice noodles (I use Pad Thai rice noodles)

Sauce:
2 teaspoons sesame oil
5 tablespoons tahini or sesame paste
2 tablespoons plus 2 teaspoon soy sauce
8 teaspoons chili oil

2 cups hot vegetable broth

Sliced scallion, sesame seeds, chili oil, cilantro to serve

Directions
The tofu prepared in this step is meant to resemble pork that is typically in Dan Dan noodles. Crumble the tofu into a bowl and mash with a fork until it is in very small pieces. Heat 2 tablespoons vegetable oil in a cast-iron skillet over medium-high heat until glistening. Spread the tofu into the pan in an even layer and let it cook without stirring for 5-7 minutes. You will start to see it brown around the edges. Once brown, flip it over and cook for 5-7 minutes on the other side until the bottom is brown and crisp. Allow to cool and then place on a cutting board and chop into small pieces.

Pour 2 teaspoons vegetable oil into the cast iron pan and heat over medium and fry the garlic, ginger, and shallot until fragrant, about 1 minute, then add the scallions and soy sauce. Fry for 2 minutes before adding the tofu and white pepper, then continue frying for another 2 minutes. Cover and set aside.

Cook the noodles according to package directions.

For the sauce, whisk the sesame oil, tahini, soy sauce, and chili oil into a smooth paste. Divide between four bowls.

Drain the noodles and divide between the bowls. Toss the noodles in the sauce and then pour ½ cup hot broth into each bowl. Add a large spoonful of the tofu mixture, then garnish with sliced scallion, sesame seeds, chili oil, and cilantro if desired.

Serves 4 as an entrée.

Risotto

Ingredients

4 cups vegetable broth
2 tablespoons vegan butter
1 tablespoon olive oil
1 leek, trimmed and sliced
1 ½ cups arborio rice
1 cup dry white wine
Fresh vegetables such as asparagus, peas or mushrooms

Directions

Bring vegetable broth to a simmer in a large sauce pan over medium heat.

In a large skillet, heat butter and olive oil over medium heat. When the butter has melted, add the leaks. Sauté until the leeks have softened, about 3 minutes. Add the rice. Sauté until the rice is fragrant and nutty and the edges of the rice grains are translucent, about 4 minutes. Each grain should be coated in fat and the rice will start to toast.

Reduce the heat to medium low and use the cup of white wine to deglaze the pan. Once the wine has been absorbed by the rice, beginning adding in the broth ½ cup at a time. Stir frequently and allow the liquid to absorb into the rice before adding more liquid. Repeat the process until all of the broth has been added and absorbed into the rice.

Prepare your vegetables separately. You can either steam or sauté them. When ready to serve, plate the rice and place the vegetables on top.

Serves 4 as an entrée.

Ginger "Beef"

Ingredients

2 batches of seitan following Lauren Toyota’s recipe Saved by Seitan
3 tablespoons olive oil
3 (heaping) tablespoons of minced garlic
2 hand-sized roots of ginger, peeled and cut into thin matchstick slices
1 cup soy sauce
4 cups of water
Fine grain flour (Wondra is a good brand)
Scallions, cut into ¼ inch pieces

Directions

At least a half day in advance, prepare 2 batches of Lauren Toyota’s recipe Saved by Seitan. Be sure to wrap the separate logs tightly several times in heavy duty foil before baking. After removing from the oven, allow to cool, still wrapped, on counter. Once cool and you are ready to prepare the ginger “beef”, unwrap and cut the seitan loaves into ¼ inch slices and then cut those pieces into fourths. The pieces should be about the size of a quarter.

In a large sauté pan, heat the oil over medium heat. Place seitan into the pan and braise the pieces—you want them to turn a little brown. Stir and cook for five to ten minutes. Add the garlic and cook for 2 minutes so the flavor releases. Add in the soy sauce and three cups of water. Add the ginger.

Let simmer until the ginger softens a bit; this usually takes about 30 to 45 minutes. The broth will start to reduce and during this time, add in the last cup of water. This recipe requires a four to one ratio of water to soy sauce. At this point taste the broth. It should be a little salty but not overly salty. You can add more water if needed.

Mix a tablespoon of flour with 2 tablespoons of water to make a thin paste, making sure there are no clumps. Slowly mix paste into the broth. The sauce will start to thicken. If you want a thicker sauce, repeat.

Serve over steamed rice and garnish with scallions and freshly ground pepper.

Serves 8 as an entrée.

Mapo Tofu (Version 2)

Ingredients

1 14-ounce package of firm or extra firm tofu, pressed for 10-15 minutes to remove excess water
2 tablespoons vegetable oil
4 teaspoons cooking sherry
2 teaspoons soy sauce
1 teaspoon minced ginger
2 teaspoons cornstarch
2 teaspoons Sichuan peppercorns
2 tablespoons vegetable oil
6 tablespoons chili bean sauce (Toban Djan) – for extra heat get the hot version
3 green onions (scallions), sliced finely, white and green parts separated
1 14-ounce package of soft or medium tofu, pressed for 10-15 minutes to remove excess water and cut into 1-inch cubes
½ teaspoon five-spice powder
4 teaspoons chili oil
2 cups vegetable broth

Steamed rice

Directions

The tofu prepared in this step is meant to resemble pork that is typically in Mapo Tofu. Crumble the tofu into a bowl and mash with a fork until it is in very small pieces. Heat 2 tablespoons vegetable oil in a cast iron skillet over medium high heat until glistening. Spread the tofu into the pan in an even layer and let it cook without stirring for 5 minutes. You will start to see it brown around the edges. Flip it over and cook for 3-5 minutes on the other side until the bottom is brown and crisp. Allow to cool and then place on a cutting board and chop into small pieces. Combine this tofu with cooking sherry, soy sauce and ginger and mix to combine.

Combine cornstarch with 2 tablespoons of water. Set aside.

Heat 2 tablespoons vegetable oil and Sichuan peppercorns in a wok or large skillet over medium heat. When the peppercorns turn brown and crispy, scoop them out with a spatula and place on a paper towel lined plate. Once cool, use a mortar and pestle to crush. This will be used as a garnish.

Using the same pan, over medium heat, add the tofu mixture that was prepared above and the chili bean sauce and cook for one minute. Add the white part of the green onion and cook for another minute. Spread the tofu cubes evenly over top, add chili oil and five spice powder—do not stir. Pour in the vegetable broth and bring to a simmer, without stirring. Once the broth is at a simmer, lower heat to low, cover and simmer for 15 minutes. The tofu will steam so that it will hold its shape and the sauce will reduce. After cooking for 15 minutes, you can gently stir, then add the cornstarch and water mixture, gently stirring to combine. Watch for the sauce to thicken slightly and for the sauce to look silky.

Serve over steamed rice and garnish with the green parts of the onions, sprinkling on some of the crushed Sichuan peppercorns.

Serves 4 as an entrée.

Broccoli with Garlic Sauce

Ingredients

6 garlic cloves, minced
4 tablespoons soy sauce
1 cup vegetable broth
2 tablespoons cornstarch (or arrowroot)
4 tablespoons sesame oil
6 cups of broccoli florets

Directions

Combine garlic, soy sauce, vegetable broth and cornstarch and whisk to combine.

In a wok over medium-high heat, heat the sesame oil. Carefully add the broccoli and cook for several minutes, stirring to prevent burning. You want the broccoli to turn a deeper green and soften a little.

Reduce heat to medium low and add garlic sauce. Stir well. Cook for several more minutes until you see the sauce turn from cloudy to silky and thicken a bit.

Serve over rice.

Serves two as an entree.

Golden Millennium - Vegetables with Brown Sauce and Cilantro

Ingredients

2 tablespoons neutral cooking oil
1 14-ounce package of firm or extra firm tofu, pressed to release the water
2 medium carrots, cut into large pieces
1 8-ounce can of bamboo shoots, drained and rinsed
1 8-ounce can of water chestnuts, drained and rinsed
1 ounce of maitake mushrooms
1 generous bunch of cilantro
3 cups vegetable broth
¼ cup soy sauce
3 to 4 tablespoons cornstarch, depending on the thickness that you like

Directions

Heat the oil in a frying pan over medium heat—I use cast iron. Cut the block of tofu into 4 large pieces. With the tofu block on a cutting board, laying flat and the longest part horizontal, make one cut down the middle, top to bottom. Prop each piece up on the short end and slice down the middle. You are creating 4 pieces that are about 2.5 x 3.5 x 1. Once the oil is shimmering, place the blocks of tofu in the pan and shake the pan immediately so that you are sure that the tofu has oil underneath it. Be patient and cook for about 4 minutes or until you start to see a brown crust form on the bottom. Flip the tofu, shake the pan again, and cook another 4 minutes until the other side has a brown crust. Remove and place on a paper towel lined plate to absorb any extra oil.

While the tofu is cooking, you can get your vegetables ready. First, place the carrot pieces in a food processor and pulse until they are small pieces, about the size of a pea. Move these to a bowl. Place the bamboo shoots and water chestnuts and pulse to the same consistency. Move them to the bowl with the carrots. Place the maitake mushroom in the processor and pulse to the same consistency and then move to the bowl with the other vegetables. Place the cilantro (including stems) in the processor and pulse. Keep the cilantro separate.

Mix the vegetable broth and soy sauce together. Pour 2 cups of the mixture into the same frying pan that you cooked the tofu over medium heat. Add the carrots, bamboo shoots, water chestnuts and mushrooms. Cook for 3-4 minutes. Add 3 tablespoons of cornstarch to the remaining broth/soy sauce mixture and whisk. Add the mixture to the pan and continue cooking over medium heat for about 5 minutes until the mixture thickens a bit. Taste and add more soy sauce if needed. The sauce should taste a little on the salty side. If you want the sauce to be thicker, mix ½ tablespoon cornstarch with a little water and add to the pan. Once the mixture is thickened to your liking, turn off the heat and add the cilantro and stir.

Serve the sauce over the tofu and white rice.

Serves 4 as an entree.

Notes

One of my favorite meals that I miss from living in Dallas is Golden Millennium from Loving Hut.

Kung Pao Tofu

Ingredients:

4 tablespoons vegetable oil
8 whole dried red chilies, soaked in hot water for 10 minutes, then chopped finely
14-ounce package extra firm tofu, drained and pressed to remove water, cut into small cubes
1 yellow bell pepper
1 red bell pepper
1 green bell pepper
1 zucchini, sliced into thin rounds
2 scallions, cut into 1-inch pieces
1 tablespoon minced ginger or ½ inch fresh ginger, peeled and minced
9 tablespoons soy sauce
3 tablespoons brown sugar
4 tablespoons sambal oelek or Chinese red chili paste
4 tablespoons white miso
4 tablespoons sake or mirin wine or white wine
¾ cup cashew nuts, roasted (either toast in a pan on low heat or in the oven at 200 until brown)
1 teaspoon sesame oil
Fresh cilantro

Directions:

Fry tofu in an air fryer for 16 minutes at 400 degrees or pan fry in a cast iron pan until crisp.

In a wok, heat the oil and stir fry the chilies until the oil starts to take on a red color—about two minutes. Add the peppers, zucchini, scallions and stir fry over high heat for about 5 minutes until the peppers start to soften a bit. Add the ginger.

In a bowl, combine soy sauce, brown sugar, chili paste, miso and sake and pour over the vegetables in the wok. Heat for two minutes. Add the tofu and cashews and heat for two minutes. Drizzle the sesame oil into the wok and stir.

Remove from heat, place in serving bowls and garnish with cilantro.

Serves 4 as an entree.

Notes:

Every single person in our family asks for this dish for their birthday meal. It is sure to please!

Vegan Air Fryer Chick'n Tofu

Ingredients:

1-14 ounce block firm tofu
2-3 tablespoons soy sauce
1 teaspoon garlic granules
3-4 tablespoons of nutritional yeast
Oil in a spray bottle

Directions:

Drain and press tofu to remove excess moisture (learn more in my post about Tofu for Beginners). Cut into one inch cubes and put in a bowl. Add 2 tablespoons of soy sauce and stir to coat. If all pieces are not coated, add a little more, but avoid having a puddle of soy sauce at the bottom of the bowl. Sprinkle garlic granules on the tofu and toss to coat. Add one tablespoon of nutritional yeast at a time, tossing to coat. Keep adding more until there is a thin layer on all pieces.

Dump the tofu into the air fryer basket, including any wet bits in the bottom of the bowl. Spray a little oil on the tofu, shake and spray a little more. Set the heat at 400 degrees and cook for 15 minutes, shaking every 3 to 4 minutes. Keep a close eye and be sure to shake while cooking so that it doesn’t stick to the basket and becomes crispy.

Notes:

We love to serve this on top of a fresh salad with vinaigrette dressing.

Mapo Tofu (Version 1)

Ingredients:

1 cup of water
1/4 teaspoon salt
1/4 ounce dried shiitake mushrooms
2 teaspoons Sichuan peppercorns
6 scallions
14 ounce package of firm tofu, pressed and cut into 1/2 inch cubes
5 garlic cloves
1 inch piece of ginger (I use the jarred minced and use 1 tablespoon)
3 tablespoons dark miso
6 teaspoons chili oil
2 teaspoons fermented black beans
1/4 cup vegetable oil
1 1/4 teaspoons ancho chile powder
1/4 teaspoon cayenne pepper
2 ounces fresh shiitake mushrooms with stems removed
1 tablespoon hoisin sauce
1 teaspoon toasted sesame oil
1 tablespoon soy sauce
2 teaspoons cornstarch

Directions:

Microwave water, salt and dried mushrooms in a covered bowl for 1 minute. Allow to sit, covered, for 5 minutes. Use a slotted spoon to remove the mushrooms, leaving the liquid in the same bowl.

Microwave peppercorns in a small bowl for 30 seconds. Allow them to cool then grind with a mortar and pestle.

Place the scallions on a cutting board and using a chef knife, crush the white parts. Cut the scallions into 1 inch pieces. Place the tofu and scallions in the reserved mushroom liquid and microwave uncovered for 7 minutes.

In a food processor, process the garlic, ginger, miso, chili oil and black beans for 2 minutes, scraping down the sides as you go. Add 2 tablespoons of oil, ancho chile powder, cayenne pepper and 1/2 teaspoon of the ground Sichuan peppercorns and continue to process for 2 more minutes. Transfer paste to another bowl.

In the same food processor (without rinsing), place the soaked and fresh mushrooms and pulse until finely chopped.

Heat 1 tablespoon of oil in a large skillet over medium heat and add the mushrooms. Cook, breaking up, until mushrooms caramelize and start to stick to the bottom of the skillet--about 7 minutes. Transfer mushrooms to a bowl.

Add remaining tablespoon of oil to the pan and add the spice paste. Cook, stirring frequently until the paste darkens and oil begins to separate--about 3 minutes.

Pour the tofu, including the liquid into the skillet, followed by hoisin, sesame oil, and mushrooms. Stir frequently until it comes to a simmer--about 3 minutes.

Whisk soy sauce and cornstarch together in a small bowl. Add it to the skillet and continue cooking, stirring frequently until thickened--about 3 minutes.

Note:

My husband loves Mapo Tofu but I was never a fan. We played around with this recipe and now I am as much a fan as he is. This recipe was modified from the one in Cooks Illustrated. Serve over rice and garnish with chopped fresh scallions.

Greek Plaki

Ingredients:

1 pound of dried beans - gigantes or Royal Corona from Rancho Gordo
1 cup extra virgin olive oil
2 medium onions - diced
1/3 cup garlic - minced
3/4 cup fresh parsley - chopped
1/4 cup fresh mint - chopped
1 tablespoon dried oregano
1 tablespoon salt
2 teaspoons ground black pepper
1 28 ounce can of crushed tomatoes
2 cups reserved cooking water from beans
1 cup filtered water

Directions:

Rinse the beans, and remove any large debris. Soak the beans in plenty of filtered water for at least 6 hours. Place the beans and soaking water into a large pot, adding plenty of filtered water to cover and bring to a boil. Boil for 45 minutes, adding more hot water from a tea kettle, if necessary. Reserve 2 cups of the bean cooking water.

Sauté the onion in olive oil over medium until tender and translucent. Add the garlic and cook for a few minutes until fragrant. Add the fresh herbs and spices and cook for a few minutes to release the flavor. Add the can of tomatoes (do not drain) and cook until the color deepens--about 5 minutes. Add the reserved bean water and bring to a boil.

In a large casserole dish (9 x 13), ladle some sauce in the bottom. Arrange the beans on top and then pour the remaining tomato sauce over the beans. Pour one cup of filtered water into the casserole dish. Bake uncovered for 2 hours in a 350 degree oven, stirring every 30 minutes.

Serves 6 as an entree.

Note:

If you can resist, allow the beans to rest for 30 minutes after baking so that the sauce has time to thicken. I have a hard time resisting and usually want to dig in right away because the smells are so glorious. We serve this over rice.

Hearts of Palm Crabless Cakes

Ingredients:

1 can or jar of hearts of palm, drained, rinsed and cut into 1 inch sections
4 scallions, sliced thin including both white and green parts
1/4 cup vegan mayo
2 teaspoons dijon mustard
1 teaspoon lemon juice
1 teaspoon Old Bay seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon dried parsley
1 teaspoon cornstarch
1 cup panko

Directions:

Place the hearts of palm in a food processor and lightly pulse to break it up into crab-like pieces. In a separate bowl combine mayo, mustard, lemon juice, Old Bay, salt, pepper, parsley and cornstarch. Mix to combine. Add the hearts of palm, scallions and 1/2 cup panko and mix to combine.

Place the other 1/2 cup panko in a shallow bowl. Use a 1/4 cup scoop to measure out the patties. Form them by hand and then dip in the panko. Be gentle as they are delicate. Place the patties on a parchment lined cookie sheet, spray with a small amount of oil and bake at 400 degrees for 20 minutes.

Stuffing Croquettes

Ingredients:

8 cups of leftover stuffing
2 tablespoons of ground flaxseed mixed with 6 tablespoons of water
1 tablespoon baking powder
1/2 cup panko
Oil for pan frying

Directions:

Place stuffing and flaxseed/water mixture in a food processor and pulse until the mixture starts to stick together. Move the stuffing to a large bowl and mix in baking powder. Place the panko in a shallow bowl. Heat a skillet over medium heat and cover the bottom of the pan with oil. Using a 1/4 cup scoop, measure out the stuffing mixture, creating a ball and roll it in the panko crumbs. Place the balls into the hot oil and cook over medium heat, turning when the bottom becomes brown. Line a casserole dish with parchment paper and move the croquettes to the dish when they are browned on all sides. Place in the oven at 350 degrees and bake for 15 minutes. 

Notes:

This is the perfect dish to make with leftovers. Serve on a bed of mashed potatoes and pour gravy on top. 

Jackfruit Carnitas

Ingredients:

2 teaspoons ground cumin
2 teaspoons chili powder
¼ teaspoon cayenne pepper
¼ teaspoon sweet paprika
½ teaspoon oregano
¼ teaspoon garlic powder
¼ teaspoon pepper
½ teaspoon salt
pinch cinnamon
1 lime, juiced
1 teaspoon tamari
1 tablespoon grapeseed oil
1 medium onion, diced
2 cloves of garlic, minced
1 20 ounce can of young jackfruit in brine, drained (be sure to get the type in brine NOT syrup)
1 tablespoon maple syrup

Directions:

Combine cumin, chili, cayenne, paprika, oregano, garlic powder, pepper, salt, cinnamon, lime and tamari in a small bowl.

Heat oil in a skillet over medium heat. Sauté onion until translucent, about 5 minutes. Add garlic and spice blend and stir. Add jackfruit and maple syrup. Cook over medium heat for about 10 minutes. As the jackfruit cooks, it will start to break apart and look like shredded meat. Use a fork and knife to break pieces apart. You may see some seed pods in the jackfruit. You can remove them as the fruit breaks apart but they are perfectly fine to eat.

Makes 8 tacos.

Notes:

Canned jackfruit can be found in Indian and Asian supermarkets. Serve in soft corn tortillas with tomatoes and avocado.

Tempeh Lettuce Wraps

Ingredients:

Marinade

1 package tempeh
2 teaspoons dry sherry
2 teaspoons soy sauce
1 teaspoon Chinese chili sauce (or other chili sauce)
2 tablespoons peanut oil or sesame oil
2 teaspoons water
1 teaspoon cornstarch

Cooking Sauce

1 tablespoon hoisin sauce
1 tablespoon soy sauce
1 tablespoon dry cooking sherry
2 tablespoons water
1 teaspoon sesame oil
1 teaspoon sugar
2 teaspoons cornstarch

Spicy Sauce

1 teaspoon dry mustard
1 tablespoon water
1 teaspoon rice vinegar
1 teaspoon soy sauce
1 teaspoon Chinese chili sauce (or other chili sauce)

Stir Fry

1 tablespoon peanut oil or sesame oil
1 teaspoon fresh minced ginger
2 garlic cloves, minced
2 green onions, minced
1/4 large red onion, minced
4 ounces bamboo shoots, diced
4 ounces water chestnuts, diced
1 head iceberg lettuce, separated into full leaves

Directions:

Place some water in a pot and insert a steamer basket—the water line should be below the steamer basket. Bring the water to a boil, and place the tempeh in the steamer basket. Cover and steam for 5 to 10 minutes.

While the tempeh is steaming, prepare the sauces.

Prepare the marinade by combining all ingredients and mixing well.

In a separate bowl, mix the cooking sauce ingredients.

To prepare the spicy sauce, mix the dry mustard and water until smooth in a small dish. Add remaining ingredients and mix well.

When the tempeh is finished steaming, remove from the steamer basket and cut into ¼ inch slices. Then cut those slices in half lengthwise. Cut again so that you end up with pieces that are ¼ to ½ inch squares. Place the pieces in the bowl with the marinade and mix well. Allow to marinate for 30 minutes.

Heat a wok or skillet over medium-high heat. Add peanut oil/sesame oil and then ginger, garlic and onions. Stir fry for about a minute. Add the diced bamboo shoots and water chestnuts and stir fry for another 2 minutes. Add the marinated tempeh to the pan and heat through—about one minute. Add cooking sauce and cook until thickened (about 2 minutes).

To serve, spoon tempeh mixture into the lettuce and top with spicy sauce.

Lentil & Rice Filling for Tacos

Ingredients:

3/4 cup dry red lentils
3/4 cup rice
4 cups of vegetable broth (plus more as needed)
2 to 2 1/2 tablespoons of taco seasoning

Directions:

Combine all ingredients in a large pot and bring to a rolling boil. Reduce the heat to a simmer, cover and cook for 30 minutes, stirring occasionally. Add more water, 1/4 cup at a time, if needed. Turn off the heat, remove the lid and allow the filling to thicken.

Notes:

I make tostadas with fresh sprouted corn tortillas. Simply brush both sides with oil, sprinkle with a little cayenne and bake in the oven on a cookie sheet at 350 degrees for 10 minutes, flipping once. Spread the lentil and rice filling on the tostada and top with chopped lettuce, tomatoes, corn, avocado and cilantro. These are a huge hit with both children and adults.

If you use brown or green lentils or brown rice, you will need to add more water as it cooks and ensure you test for doneness.