Vegan Tofu Kangjung (Korean General Tso’s Tofu)

Recipe (serves 2-3)

Ingredients

1 16-19 ounce package of extra-firm tofu (frozen, then thawed)

1/3 cup corn starch (or more if needed)

1 cup of steamed broccoli

1 Tbsp finely minced or shredded ginger

2 Tbs soy sauce

1 Tbs white vinegar

4 Tbs agave syrup (or equivalent amount of maple syrup)

1 cup water

1 tsp crushed red pepper flakes (more or less to taste)

1Tbs & 1 tsp corn starch mixed with 2 Tbs water

Directions

Press the tofu to drain the water from it (freezing the tofu beforehand gives it a chewier texture and really makes a difference).

To press the tofu, place it between two absorbent towels on a cutting board. The key is to push out the water without breaking the tofu.

Slice the tofu into 1″ by 1″ cubes.

Put the tofu in batches in a bag or container with a lid, add the corn starch and shake to coat.

Add more corn starch if needed.

Heat oil in a small pan over medium heat and fry tofu in batches until crisp and slightly brown, turning to cook both sides.

Cut broccoli into bite sizes and steam.

Add 1 cup of water and all of the the sauce ingredients except the cornstarch and water mixture to a large pan, stir to dissolve the sugar (maple syrup) bring to a boil over high heat and cook for several minutes.

If desired, you can first saute the ginger, and red pepper in a tablespoon of oil for a couple of minutes before adding the other ingredients.

Add the cornstarch and water mixture to the sauce and continue to cook, stirring. When the sauce thickens enough to be syrupy remove from heat. If the sauce is too runny, combine a little more cornstarch and water and add to the sauce.

When sauce has thickened enough, remove from heat and allow to cool slightly.

Add the fried tofu to the sauce and stir and flip to coat (if desired, you can add the broccoli too).

Serve with brown rice and the steamed broccoli on the side.

(Recipe and photo adapted via vegan8korean.wordpress.com)

Thai Vegetable Soup

YIELD: 4 servings

INGREDIENTS:

* 2 Tablespoons olive oil
* 1 teaspoon crushed red pepper flakes
* 1/4-inch piece ginger, finely grated
* 1 red bell pepper, stemmed, seeded and cut into thin strips
* 1 can coconut milk
* 1 medium zucchini, cut in half lengthwise and then thinly sliced
* 3 cups roughly chopped bok choy
* 3/4 cup roughly chopped cilantro leaves
* 1/3 cup thinly sliced Thai basil
* salt and pepper, to taste

DIRECTIONS:

Heat the oil in a large saucepan over medium heat. Add the crushed red pepper, ginger, and bell pepper and cook for another 2-3 minutes. Add the coconut milk and the zucchini.

Reduce heat to low, cover, and simmer for 5-10 minutes, or until the zucchini has softened. Stir in the bok choy, cilantro, Thai basil and cook, stirring, until the bok choy has begun to wilt. Season with plenty of salt and pepper to taste.

Adapted from The Whole Life Nutrition Cookbook: Whole Foods Recipes for Personal and Planetary Health, Second Edition.

Photo via girlcooksworld.com

Vegan Berry Scones with Cream

For the quick jam:

1 cup blackberries
1/2 cup blueberries
1/3 cup unsweetened apple juice

Method:

Blend everything together, then simmer over a medium heat, stirring often
Remove from the heat after about 10 minutes, when it has almost reached a jam-like texture
Allow to cool – it will thicken up here too

For the cream:

1 cup firm tofu
3/4 cup icing sugar
2-3 tbsp almond milk
1 tsp vanilla

Method:

Blend all together, adding more icing sugar to reach the desired consistency.

Vegan Scones Recipe here

(Photo/Recipe courtesy: theeverydayveggie.com)

Vegan Strawberry Cupcakes from Michellescakerybakery.net

Vegan Ciabatta Sandwich

Ingredients:

4 ciabatta baguettes
12 slices vegan deli cheese slices
2-3 tablespoons sweet grainy mustard
2 peaches, peeled and sliced

Directions

Slice the ciabatta baguettes through the center as a hot dog bun.
Spread both the top and bottom lightly with the mustard.
Layer 3 slices of vegan cheese.
Peel and slice the peaches and layer the peach slices on top of the deli slices.
Grill and serve warm.

Adapted via vegalicious.org

Vegan donuts from Ritual Coffee Roasters

Baked Zucchini Sticks

Ingredients

2 whole zucchini
¾ cup whole wheat bread crumbs
3 tbsp vegan parmesan
⅓ cup plant-based milk

Instructions

Preheat oven to 400F. Grease a cookie sheet or line with parchment paper and set aside. Cut zucchini into sticks 1/2-inch thick and set aside. Grind bread crumbs using a mortar and pestle to a fine consistency. Mix crumbs with vegan Parmesan and a few dashes of salt and pepper. Place crumb mixture into a shallow bowl. Pour non-dairy milk into another bowl. Dip sticks into non-dairy milk and then press all sides into the crumbs mixture. Transfer to a cookie sheet, spray with cooking spray (optional) and bake 15-20 minutes, until the breading is golden brown and zucchini is tender.

Photo & Recipe Adapted via happyherbivore.com

Vegan Candied Nuts

- Maple syrup or Brown Rice Syrup (or both)

- Add to a large skillet or pot and sprinkle in cinnamon, fresh ground nutmeg, cardamom, and a bit of salt

- Add a bit of vegan butter

Let it all reduce to a syrup.

- Add nuts of your choice, and mix thoroughly to coat them. (Aim for a ratio of about 1:6, sweetener:nuts.)

Once the liquid is basically gone, turn them out onto some aluminum foil or parchment paper.

Vegan burrito.

Best ingredients to put inside your vegan burrito:

Black beans (plain chipotle powder), slightly sauteed tofu seasoned with pepper & salt, lettuce, tomatoes, cooked rice flavored with some original Tabasco, vegan cheddar cheese and of course a whole wheat tortilla.

(photo via quarrygirl)

MINI COCONUT BLOOD ORANGE BUNDT CAKES

(Photo/Recipe)