Tofu Escalope Milanese with Caper & Raisin Salsa
400g (14oz) firm tofu
½ tbsp rosemary, very finely chopped
zest and juice of 1 lemon
350g (12oz) tomatoes, finely chopped
2 tbsp raisins
1½ tbsp salted capers, rinsed and soaked for 10 minutes
1 tbsp balsamic vinegar
7 tbsp extra-virgin olive oil
350g (12oz) green beans
100g (3½oz) fresh breadcrumbs
60g (2oz) pine nuts, toasted and crushed
2 tbsp sesame seeds, toasted
freshly grated nutmeg
Flaxseed meal (3 tbsp)
For the Tofu
Cut the drained tofu into 12 slices, each about 0.5cm (¼in) thick, and place in a large shallow dish. Mix the rosemary, lemon zest and juice in a bowl. Season. Spoon half the marinade over the slices, flip them and spread with the rest. Cover and leave at room temperature for an hour.
For the Salsa
Mix the tomatoes, raisins, drained capers, vinegar and 1 tbsp olive oil. Season and set aside.
Blanch the green beans in boiling water for five minutes, drain and rinse under cold water. Preheat the oven to 120°C/250°F/gas mark ½ and have two shallow bowls ready.
The Shallow Frying of Tofu
In one mix the breadcrumbs, pine nuts and sesame seeds; in the other prepare the flax dip (9 tbsp water, 3 tbsp flaxseed meal)
Heat 2 tbsp of olive oil in a frying-pan. Take a tofu slice from the marinade, dip it in flaxmeal mix then coat with breadcrumbs. Repeat with the other slices. Fry on a low heat for two minutes each side, checking that the breadcrumbs do not brown too fast. Keep the first batch warm in the oven while you cook the second.
Make the Meal
Put the final 2 tbsp of olive oil in another frying-pan and stir-fry the beans for about two minutes. Season and sprinkle with generous gratings of nutmeg. Serve the tofu with the green beans and the salsa.
Recipe adapted, converted and made Jain based on original recipe by Vava Berry on www.telegraph.co.uk/
"And God said, Behold, I have given you every herb-bearing seed, which is upon the face of all the earth, and every tree, in the which is the fruit of a tree yielding seed; to you it shall be for meat."
Another reason to give up meat.
Tropical Sun Sorbet
1 cup frozen mango
1 cup frozen pineapple
Blend in a high speed blender until smooth and thick just like the perfect sorbet.
Recipe and amazing delicious photo by http://fragrantvanillacake.blogspot.in
Vegan Corn and Tomato Salad
Prep time: 5 mins
Cook time: 5 mins
Total time: 10 mins
4 ears Corn (cut kernels off cob, about 3 cups)
1 large Tomato (diced)
1 pint Grape Tomatoes
½ Lemon – Juice and Zest (about 1 tablespoon juice)
1 tablespoon EV Olive Oil
¼ cup Fresh Basil (measured then minced)
Sea Salt and Pepper
Cook the corn: you can grill it (before you cut it off the cob) or saute it in a pan
In a large bowl combine the cooked corn, tomatoes, lemon juice and zest, olive oil, and basil and some salt and pepper
Stir it up & eat
Triple Layer Chocolate Mousse Fudge Cake
Kale, quinoa and roasted pumpkin pilaf
800g pumpkin, peeled, seeded, cut into 1.5cm cubes
Spray olive oil
1 tablespoon olive oil
1/2 teaspoon ginger powder
1 teaspoon ground coriander
1/2 teaspoon turmeric
190g (1 cup) quinoa, rinsed, drained
100g trimmed kale leaves, shredded
40g (1/4 cup) pepitas
1. Preheat oven to 200°C or 180°C fan forced. Line a large baking tray with baking paper. Place the pumpkin on prepared tray, spray with olive oil. Roast for 30 - 40 minutes or until golden and tender.
2. Meanwhile, heat the oil in a large saucepan over a medium heat. Add the ginger powder, coriander and turmeric, cook stirring for 1 minute.
3. Add quinoa and 500ml (2 cups) water, bring to the boil. Reduce heat to low, cover and simmer for 12-15 minutes, or until water has evaporated and quinoa is al dente. Stir through kale until just wilted, then gently stir through the roasted pumpkin, pepitas and season with sea salt and freshly ground black pepper.
Perfect Vegan Pancakes in 5 Minutes
1 cup flour (whichever kind you prefer)
1 tablespoon sugar (I used organic cane sugar)
2 tablespoons baking powder
1/8 teaspoon salt
1 cup soymilk
2 tablespoons vegetable oil
Set a stove element with a pan to medium heat.
Combine the 4 dry ingredients (flour, sugar, baking powder — two Tablespoons, not two Teaspoons as some have suggested, salt) in a bowl.
Add the soy milk and vegetable oil to your mixture.
Mix until smooth.
Now the pan should be ready for your batter, so spoon one pancakes’ worth of the mixture into the pan.
Flip [carefully] when you see bubbles in the middle of the pancake, or if the edges are looking stiffened.
Repeat until the batter is gone, and try not to eat them all while you’re cooking them.
Recipe by chef1209314 on food.com
Photo by therainbowvegan on food.com
For Oat Base
1.5 cups regular oats
1 cup whole-grain Kamut flour (or mix of white and whole wheat)
1/2 tsp baking soda
1/2 tsp sea salt
1/2 cup Sucanat sugar (or brown sugar)
1 chia egg (1 tbsp chia seeds+ 4 tbsp warm water, mixed)
1/2 cup + 2 tbsp Earth Balance, melted
1/4 cup pure maple syrup
2 tbsp almond milk
1 tbsp sesame seeds (for topping only)
For Strawberry Jam
2 & 1/4 cups chopped strawberries, chopped into 1/2 inch pieces OR approx 1 cup pre-made jam
3-4 tbsp sugar, to taste
1 tbsp chia seeds
1. Preheat oven to 350F. Line a square pan (I used a 9×9) with parchment paper and oil the sides of the pan and base. In a medium sized pot, add the chopped strawberries and sugar. Heat over low until the strawberries begin to sweat and it gets a bit watery. Once it heats down a bit, add in the chia seeds, and stir well. Bring to a boil and then simmer over low to medium heat for at least 10 minutes. Once it has thickened a bit, remove from heat and cool for 5-10 mins. You may also add arrowroot powder to thicken it up more if desired, but I didn’t have any.
2. In a small bowl, mix the chia or flax egg and set aside.
3. In a large bowl, mix the oat base dry ingredients: oats, flour, Sucanat/brown sugar, baking soda, salt. In a small bowl, mix the melted earth balance, maple syrup, almond milk, and chia egg. Stir well.
4. Add the wet mixture (reserving 1/2 cup of the mixture) to the dry and mix well, using hands if necessary. Pour the oat mixture onto the square pan and press down with fingers. Use a pastry roller to smooth out if desired. Pour on strawberry mixture and smooth out.
5. Now sprinkle on the reserved 1/2 cup oat mixture and sprinkle on. Now sprinkle on 1 tbsp of sesame seeds or coconut.
6. Bake at 350F for approximately 30 minutes. Allow to fully cool for at least 30-40 minutes before gently removing from pan. Slice and then store in a container in the fridge to keep firm
Whoa. Salted Caramel (and many other flavors) of almond milk based cold brewed coffee. Pretty sweet. Thanks Califia Farms.
Vegan Buster Bars
- 9 ounces chocolate sandwich cookies (1/2 a standard package)
- ¼ c vegan margarine, melted
- 1 quart vegan vanilla ice cream, softened
- ½ lb salted peanuts
- ¾ c warm water
- ⅔ c soy powder (optional - this is a protein filled easily digestible powder)
- 1 c powdered sugar
- ⅓ c chocolate chips
- ¼ c vegan margarine
- Pulse cookies in a food processor for a few seconds until finely crushed.
- Stir in ¼ c melted margarine and press mixture into bottom of a 9×9” baking dish.
- Carefully spoon softened ice cream over crust.
- Sprinkle with peanuts.
- Place dish in freezer while you prepare topping.
- In a medium saucepan, whisk together water and soy powder until smooth.
- Add powdered sugar, chocolate chips, and margarine and cook over low heat, stirring frequently until chips melt and mixture is smooth.
- Bring to a boil and simmer for ten minutes, stirring occasionally to ensure nothing sticks to the bottom or sides. (Don’t be scared — I promise the chocolate won’t seize up!)
- Set mixture aside and allow to cool completely.
- Spread mixture evenly over peanut layer and return to freezer until firm.
- Using a sharp knife, cut into squares and serve.
The batch I made was ready to eat straight out of the freezer, but if your freezer runs particularly cold, allow it to soften slightly by placing the dish in the refrigerator for about ten minutes prior to serving.