- 1 ¾ cup all-purpose flour
- ¼ cup cornstarch
- 1 tsp. baking powder
- 1 stick (4 oz.) vegan margarine, softened
- ¾ cup sugar
- ¼ cup vanilla soymilk
- 1 tsp. vanilla extract
- ½ cup sugar
- 3 Tbs. ground cinnamon
1 block extra firm tofu
1 tablespoon olive oil
2 tablespoons dressing (olive oil, fresh lemon squeezed, black pepper)
1 tablespoon ginger powder
Half teaspoon ground cumin
Salt and pepper to taste
1 cucumber, washed
1. Place the oil in a pan on medium-low heat.
2. Cut 1/8-inch slices along the short side of tofu block. Turn the cutting board and cut two slices along the long side of the tofu, making 36 or so 1 1/2-inch by 2-inch pieces. (drain all the container water first, if using sealed toff)
3. Lay out each piece of tofu in the hot pan. Pour on the dressing and sprinkle on dry ginger powder, cumin, salt, and pepper. Allow to cook for 15 to 20 minutes or until the bottom of each piece is slightly browned. Flip pieces as they’re ready and lightly brown the other side. Set aside to cool.
4. While the tofu is cooking, prepare the cucumbers. Using a mandoline slicer or a regular knife, cut the cucumber lengthwise in 1/8-inch-thick slices. You should get eight slices out of the cucumber.
5. Lay one cucumber slice flat on the cutting board. Place a stack of four pieces of tofu on one end of the cucumber, roll it up, and place a toothpick through the center to keep it in a tight roll. Repeat until you make eight cucumber tofu rolls (two servings). Eat it up.
(Recipe/Photo adapted via fitsugar.com)
Vegan Falafel Balls
Chickpeas250 grams / 1 cup
Parsley4 tablespoonCoriander4 tablespoonChili2All Purpose Flour3 tablespoonBaking Soda3/4 teaspoonRoasted And Powdered Cumin1 teaspoonCrushed Whole Coriander1 teaspoonSaltto tasteBlack Pepper Powderto tasteOilas fry
Image courtesy, recipe adapted via: http://juhidharaiyapatel.wordpress.com/
2-4 T. Olive Oil
1 broccoli, zucchini, bell pepper diced
1/2 c. frozen corn
1/2 block of tofu
1 t. salt (divided)
1/2 t. pepper
1 t. smoked paprika
16 oz plain Black Beans (ensure there are no additives except salt)
1 avocado, sliced or diced (optional garnish)
cilantro (optional garnish)
Plain Tabasco in case you want to heat things up
Heat oil in a non-stick skillet, use enough to generously coat the bottom of the pan. Pan-fry veggies with 1/2 t of salt on medium heat until they are tender, stirring often.
Crumble the tofu into the pan (just squish it up in your hands and break into little crumbles). Add smoked paprika, pepper, and some salt and plain Tabasco sauce. Return heat to medium and stir and cook for about five minutes. Add corn and cook until corn is heated through ( a few more minutes).
Alternatively, you can heat the can of plain black beans - mash and add Tabasco to it for the kick.
Add onto tortillas and garnish.
In a sauce pan, heat:
Mix well until all ingredients are melted together.
Add organic grade B maple syrup to taste. If you prefer a creamier flavor, add a splash of almond milk or soymilk.
(adapted via mindbodygreen.com)
Coconut Curry Tofu with Green Apples
1 stalk celery chopped
1 package tofu
3 tablespoons vegetable oil
1 tablespoon dried ginger powder
2 tablespoons madras curry powder (ensure it’s without onion or garlic, it can also be a “Garam Masala”)
1/2 teaspoon ground coriander
1/4 teaspoon ground cumin
1 cup vegetable broth
1 cup coconut milk
1 large Granny Smith apple, cut into small chunks
Roasted peanuts, fresh mango chunks, toasted coconut
1. Over medium-high heat, warm the oil in a wide, shallow saucepan or small Dutch oven.
2. Sauté the celery and ginger powder for 2 minutes. Add the curry powder, coriander, and cumin and cook, stirring, until fragrant, another minute or two.
3. Add the broth and coconut milk and simmer for 10 minutes to thicken. Add the tofu and apple and cook for an additional 10 minutes or until cooked through. Serve with brown rice and whatever toppings you like.
Recipe and photo edited/adapted via treehugger.com
Vegan Penne Arrabbiata
What To Do:
1. Preheat oven to 350°F. Coat baking sheet with cooking spray.
2. To make Cookie Dough: Whisk together flour, cornstarch, and baking powder in bowl. Beat margarine in separate bowl with electric mixer until soft. Add sugar, and beat until fluffy. Beat in soymilk and vanilla extract 30 seconds or until smooth. Add flour mixture, and beat 30 seconds or until smooth.
3. To make Cinnamon Sugar: Combine sugar and cinnamon on large plate.
4. Shape dough into 1-inch balls. Roll each ball in Cinnamon Sugar, and place 1½ inches apart on prepared baking sheet. Bake 10 to 12 minutes, or until cookies look dry on tops and are lightly browned on bottoms. Transfer to wire rack to cool. Store in airtight container.
Recipe via vegetariantimes.com Photo via wannabeavegan.wordpress.com
1. Combine soymilk, vinegar, maple syrup, and oil in small bowl. Add oats, and let soak 5 to 10 minutes.
2. Stir together flour, baking soda, baking powder, and salt in separate bowl. Stir soymilk mixture into flour mixture.
3. Preheat large skillet or griddle over medium-high heat (400°F), and lightly coat with oil. Ladle 1/4 cup batter into pan for each pancake. Cook 2 to 3 minutes, or until bubbles form on top and sides are a little dry. Flip, and cook 1 to 2 minutes more, or until browned on both sides.
Drizzle generously with organic grade B maple syrup. You can put as much syrup as the height of the first pancake. Let it just simmer inside the syrup so that when you get to that part of it, your tongue will explode with that natural gooey sweetness.
Now, we don’t condone over indulging but organic maple syrup, especially grade B maple syrup just brings out that joy for us. Think about it, everything is falling, Leaves, mainly. You’re outside in the backyard or by a frozen lake inside of a tent. Waking up someone is cooking up these vegan pancakes, brewing up some Aeropress coffee as you prepare for a day of being one with nature or just watching cartoons.
So, yes, pour the maple syrup generously.
(image courtesy vegetariantimes.com, recipe adapted from Mary Shore, Brevard, N.C.)
Being 5,000 feet in the air is exhilarating. Our newest coffee comes from the same altitude.
mmm. indian coffee.
layered puff pastry w/ caramel drizzle and toasted pecans
3 large apples – peeled and sliced thin
1 tbsp cinnamon
¼ tsp nutmeg
½ cup brown sugar
2 tbsp earth balance
pinch of salt
3 sheets puff pastry (you can find these at your grocery store)
5 tbsp earth balance (reserve 1 tbsp for brushing sheets)
1 cup brown sugar
¼ cup non dairy creamer
1 drop vanilla extract
½ cup chopped pecans – toasted
pre-heat the over to 400 degrees.
in a large pot heat 4 tbsp of earth balance, brown sugar, creamer and vanilla on medium heat. bring to boil, then simmer for 6-8 minutes constantly stirring. be sure the sugar is mixed in well so that it becomes smooth to the touch. set aside and let cool.
on a greased cookie sheet lay 3 sliced of the puff pastry down. brush with melted earth balance and put in the oven for 18 minutes, or until a light golden brown.
in the meantime, in another pot put your filling ingredients together and bring to a boil. reduce heat and let cook down until the apples are soft to the bite and the flavors have melded together.
once the pastry sheets are finished remove and let cool for 10-15 minutes. slice each sheet into 3 or 4 squares. layer the cinnamon apple mixture between 3 sheets pastry.
top with the caramel sauce and toasted pecans.
serve with coffee.
You can also sub out the caramel sauce with maple syrup. Photo/Recipe via rhymeswithvegan.com