Vegan Eggy Mix

Ingredients
1 cup nutritional yeast
2 tablespoons ground pepper
2 tablespoons salt
2 tablespoons turmeric
2 tablespoons ground mustard (or leave this out and use 1 teaspoon fresh Dijon in prep)
4 tablespoons granulated garlic
4 tablespoons granulated onion

Mix all of this in a jar, store and use as needed.

Uses
Use 4 tablespoons with a 14-16 ounce block of tofu for tofu scramble. If you did not use ground mustard in the mix, you will add 1 teaspoon fresh Dijon. You will also add 1 teaspoon of kala namak black salt, just before the dish is complete.

OR

Use 1 tablespoon per eggy sandwich. If you did not use ground mustard in the mix, you will add 1/4 teaspoon fresh Dijon. You will also add 1/4 teaspoon of kala namak black salt, just before the dish is complete.

Celery Soup

Ingredients
2 tablespoons olive oil
1 onion, diced
8 garlic cloves, minced
1 large head of celery, sliced thin
2 medium russet potatoes, sliced into 1/2 inch cubes
5 cups vegetable broth
1/2 cup raw cashews
1 bay leaf
1 teaspoon salt
1/2 teaspoon pepper
Dash cayenne pepper
1/4 cup fresh dill
1/2 cup fresh parsley

Directions
Heat the oil in a big pot over medium heat, add onion and sauté until golden. Add the garlic and stir for a minute until fragrant. Add celery, potatoes, broth, cashews, bay leaf, salt, pepper and cayenne. Cover and bring to a rolling boil, then turn down heat and simmer gently for about 10 minutes and the potatoes are tender.

Turn off heat, remove bay leaf, add the fresh herbs. Use an immersion blender to blend until smooth.

Salsa

Ingredients
2 pounds of fresh tomatoes, stems removed
2-4 jalapeno peppers
2 serrano peppers
1 whole white onion, quartered
1 lime, juiced
1 cup fresh cilantro, chopped
2 cloves garlic, minced
1 tablespoon salt

Directions
Heat a cast iron pan over medium high heat. Place the tomatoes and peppers in the skillet. Rotate the vegetables occasionally as you see each side blister. This can take 15-20 minutes.

Remove from heat, cool, then remove the stems from the peppers. Remove the seeds if you would like, we keep them in because we like our salsa with a lot of heat.

Place the tomatoes, peppers, onions, and lime in a food processor and pulse quickly just until it is the texture you like. Add the garlic, cilantro and salt. Pulse again until the mixture is blended and chunky.

Enjoy with chips or any other way you would like. My husband loves this on top of hash browns or tater tots.

Pasta sauce with garlic, oil, and pepper flakes

Dry Herb Mix
Ingredients:
10 tablespoons Penzeys minced garlic
14 tablespoons Penzeys crushed medium red pepper flakes
1/2 cup tablespoons dried parsley
1/2 cup tablespoons dried oregano

Directions:
Mix together and store in a jar until ready to use. Be sure to shake or mix before measuring out.

Pasta sauce
Ingredients:
2-3 tablespoons olive oil
10 tablespoons of dry herb mix
2 28 ounce cans of crushed tomatoes or 4 cups of fresh crushed tomatoes
salt

Directions:
Heat the olive oil in a skillet over medium heat. Add the spices to the pan and cook over medium until they start to release their flavor, being careful not to burn the garlic.

Add the crushed tomatoes and cook at low heat for at least 30 minutes. The sauce will reduce a bit. Add the salt a little as you go, tasting each time. Start with a few teaspoons.

Serve over your favorite pasta!

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.

Hot and Sour Soup

Ingredients
1 14-ounce packages firm or extra firm tofu, drained and pressed, sliced into ½ inch cubes
¼ cup soy sauce
3 tablespoons corn starch
1 teaspoons toasted sesame oil
8 cups vegetable broth
1 16-ounce cans bamboo shoots, drained and cut into matchsticks
¼ pound fresh shiitake mushrooms, stemmed and sliced ¼ inch thick
½ cup Chinese black vinegar (we use Kong Yen brand)
3 teaspoons chili oil (we use Dynasty Hot Chili Oil)
1 teaspoons ground white pepper
3 scallions, sliced thin

Directions
Place corn starch, soy sauce, and toasted sesame oil in mixing bowl and whisk until there are no clumps. Add tofu to bowl, toss to coat and let marinate at least 10 minutes.

Bring broth to a boil in a large pot over medium-high heat. Reduce heat to medium-low, add bamboo shoots and mushrooms, and simmer until mushrooms are tender, about 5 minutes. Add tofu to the pot and continue to simmer. Cook, stirring frequently until the corn starch turns glossy and the soup thickens. Stir in vinegar, chili oil, and pepper.

Serve with scallions as garnish.

Serves 6 as an entrée.

Notes
Adapted and veganized by my wonderful husband Laurence from America’s Test Kitchen recipe. This is my favorite soup!

Sweet and Sour Sauce

Ingredients
4 tablespoons minced garlic
4 tablespoons chopped scallion
4 teaspoons white sesame seeds
4 teaspoons Sichuan red chili powder
2/3 cups sunflower seed oil
2 teaspoons salt
2 teaspoons sugar
4 teaspoons light soy sauce
8 teaspoons Chinese black vinegar (or use 6 teaspoons balsamic vinegar + 2 teaspoons rice vinegar)

Directions
Place the garlic, scallion, sesame seeds and chili powder in a bowl. In a small saucepan, heat the oil over high heat and test the temperature by dropping a piece of scallion into it. You want to see it sizzle and bubble. Once you see this, pour the hot oil into the bowl with the other ingredients—this will cook them. Add the rest of the ingredients to the bowl and stir.

Serve over rice noodles or rice.

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.

Caramel Popcorn

Ingredients:

1 cup of unpopped popcorn kernels
1/2 cup roasted peanuts
1/2 cup vegan margarine
1 cup brown sugar
1/4 cup corn syrup or brown rice syrup
1/2 teaspoon vanilla extract
1 teaspoon salt
1/4 teaspoon baking soda

Directions:

Pop popcorn in an air popper. Combine with peanuts.

Preheat oven to 250 degrees. Grease two large baking pans with a neutral oil.

In a heavy saucepan over medium heat, combine the margarine, brown sugar and corn or brown rice syrup. Stir until the margarine is melted. Bring to a boil and cook without stirring for about 4 minutes, until the mixture reaches 255 degrees on a thermometer.

Remove from heat and stir in vanilla, salt, and baking soda. Gradually pour over popcorn/nuts, stirring to coat. Pour the popcorn into a baking pan and place in the preheated oven.

Stir every 15 minute for a total of one hour. Remove from the oven and enjoy!

No Bake Cookies

Ingredients:

2 cups sugar
¼ cup cocoa
½ cup plant milk (soy)
¼ pound vegan butter
1 teaspoon vanilla
Pinch salt
½ cup chunky peanut butter
3 to 3 ½ cups quick oats

Directions:

Line counter with a few sheets of waxed paper.

In a 4-quart saucepan, combine sugar, cocoa, milk and butter. Cook over medium heat until it starts to boil.

Remove from heat and add vanilla, salt, peanut butter and oats. Start with 3 cups of oats and add more if the batter seems a little runny. Stir well and drop by tablespoons onto waxed paper.

Allow to cool and serve.

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!