Tofu from my favourite Japanese Restuarant

Dinner: Yams, tofu and quinoa

Getting recipes from the Happy Go Lucky Vegan, I made mashed yams (cooked yams when done added salt, cinnamon, earth balance and a bit of maple syrup) quinoa (recipe in last post) and 'tofurkey'

1 1/2 cups boiling water
1/2 tbsp fresh dill
1/2 tsp fresh rosemary
1/2 tsp fresh thyme
1/4 teaspoon salt
1/2 tsp fresh/ dried marjoram
1/2 tsp fresh/dried sage
1/2 tsp pepper
3-4 cloves garlic
1/2 teaspoon onion powder
3 tbsp olive oil
1 lb firm tofu, 1/4 inch thick

1. Prehead oven to 350 degrees. In a large bowl, whisk together water, all fresh and dried spices, salt, pepper, garlic and oil. Slice the tofu into about 6-8 slices, about 1/4 inch thick.
2. Place tofu in a small casserole dish and pour marinade over tofu. Allow marinade and tofu to refrigerate for as long as you can stand it (at least on hour).
3. Take tofu out very carefully with spatula and salt and pepper at least each side.
4. Reset tofu in marinade and drizzle additional marinade over top. Bake for 60 minutes, carefully turning slices over at 30 minute interval.
5. When tofu is ready to be enjoyed, fry tofurky cutlets in a medium-high oiled pan for about 3-5 minutes on each side. Serve with your favorite vegan gravy.

Veggies and Quinoa

I was checking out The "Happy Go Lucky Vegan" blog and came across this recipe.  I used quinoa instead of couscous.  Love it!!  The first picture is the veggies, the second picture is with the quinoa. I love the raisens and the pinenuts!!

1/2 cup quinoa
olive oil
2-3 carrots, sliced thin
1 small head of broccoli, cut into small florets
1 cup of frozen peas
½ cup golden raisins
2 Tbs pine nuts
salt and pepper
¼ teaspoon dried thyme

Method:
Prepare quinoa according to package instructions. While it is cooking, heat a large skillet to medium high. Add olive oil, and carrots and a pinch of salt. Allow carrots to become tender, and add broccoli and another pinch of salt. Allow broccoli to become tender, and add peas and ½ cup water. Allow vegetables to cook in water for a few minutes, or until water dissolves. Add raisins and pine nuts to vegetable mixture. Use salt and pepper to taste, and add thyme.

Savory Swiss Chard Pie

12 oz swiss chard
1 medium onion, chopped
1 tbsp oil
2 cloves garlic, minced
12 oz extra firm silken tofu
1/4 cup almond milk
2 tbsp nutritional yeast
1 tbsp potato starch (or cornstarch)
1 tbsp cashews
1/4 tsp onion powder
1/8 tsp turmeric
3/4 tsp salt
1 pinch nutmeg
1/8 tsp cayenne
1 tsp dried thyme

Preheat oven to 375 degrees. Oil a 9 inch pan.
Wash the chard but do not dry.  Remove the center stem from each leaf. Set the leaves aside and chop the stems into small pieces. In a large skillet heat 1 tbsp oil, saute onion and stems until softened.
Meanwhile, cut the chard leaves into bite sized pieces. Add them to the pan, along with the garlic, reduce heat, and cover. Cook until all chard is wilted. Remove from heat. If any water has accumulated, drain it; then spread chard in bottom of prepared pan.
Place tofu and remaining ingredients and puree with immersible blender until very smooth. Pour over the chard in the pan. Use a spoon to gently open holes through the chard so that the tofu mixture penetrates it. Smooth the top so that tofu layer is even and covers all the chard.
Bake for 30 minutes, or until center is set.  Remove from oven and allow to rest for 10 minutes before slicing and serving.
About 1/4 of the recipe is about 120 calories.

Corn and Potato Chowder

This chowder is so so so good. I served with corn bread. Wow.

1 tbsp oil
1 medium onion, chopped
1 celery rib, chopped
3 medium Yukon potatoes, peeled and diced
4 cups vegetable broth
Salt and freshly ground black pepper to taste
3 cups fresh corn kernels
1 cup almond milk
1 tbsp minced green onions

In a large soup pot, heat the oil over medium heat. Add the onion and celery. cover and cook until the vegetables are softened, about 10 minutes.
Add the potatoes, broth, salt and pepper. Bring to a boil, then reduce heat to low and simmer, uncovered, until the potatoes begin to soften, about 30 minutes.
Add the corn and simmer 15  minutes longer. Puree about half the soup with an immersion blender.  Stir in the milk and taste, adjusting seasonings if necessary.
Ladle the soup into bowls, garnish with green onions and serve.

Creamy Tomato Soup

This soup is made with fresh tomatoes and seasoned with ground fennel seeds and fresh basil. Very very good.  The soup is a brilliant red...my phone oranges it up.

2 tbsp coconut oil
1 medium onion, chopped
1 medium carrot, chopped
1 garlic clove, minced
5 ripe plum tomatoes, diced
1 (14.5) can crushed tomatoes
3 cups veg broth
1/2 tsp dried basil
1/4 tsp fennel seeds
Salt and freshly ground black pepper
Fresh basil leaves, for garnish

In a large soup pot, heat the oil over medium heat. Add the onion, carrot, and garlic. Cover and cook until softened, about 5 minutes. Stir in the fresh and canned tomatoes, broth, dried basil, ground fennel seed, and salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer, covered, until vegetables are tender, about 20 minutes.
Use an immersion blender to puree the soup in the pot. Heat the soup until hot, adding additional broth, if necesary for desired consistency.
Ladle the soup into bowls, garnish with basil leaves and serve.

Broccoli Noodle Soup but I used Asparagus

1 tbsp olive oil (I used coconut oil)
1 medium onion, choppped
2 medium carrots, chopped
3 garlic cloves, minced
6 cups vegetable broth
Salt and freshly ground pepper
3 cups broccoli florets (I used asparagus, chopped)
2 oz angel hair pasta
1 tbsp parsley, minced

In a large soup pot, heat the oil over medium heat. Add the onion, carrots and garlic. Cover and cook until softened, about 3 minutes. Add the broth and season with salt and pepper to taste. Bring to a boil, then reduce heat to low and simmer, uncovered, unitl the vegetables are tender, about 30 minutes.
Add the broccoli and cook for 3 minutes, then bring to a boil and add the pasta. Cook until the pasta and broccoli are tender, about 5 minutes. Reduce heat to low, stir in the parsley, and simmer another minute or so to blend flavours before serving.

Pumpkin Muffins

These are great!!!



1 3/4 cups all purpose flour (I used whole wheat)
1 3/4 cups sugar (way too much, next time I will try using maple syrup)
1 tbsp baking powder
1/4 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1 tsp fresh ginger, grated
1/4 tsp allspice
1/8 tsp cloves
1 cup pureed pumpkin
1/2 cup almond milk
1/2 cup vegetable oil (I used grape seed)
2 tbsp molasses

Preheat oven to 400 degrees. Lightly grease a 12 muffin tin.
Sift together flour, sugar, baking powder, salt, and spices. In a separate bowl, whisk together pumpkin, milk, oil, and molasses. Pour the wet ingredients into the dry and mix.
Fill the muffin cups 2/3s full. Bake for 20 minutes, until a toothpick comes out  clean.