Tamarind Tofu Cabbage Bowl

I love this recipe...from Vegan Yum Yum

1 block firm tofu, pressed and cut into squares
2 tbsp. oil
2 cups cooked brown rice
1 carrot shredded
4 cups shredded cabbage
2 tbsp. tamarind chutney (recipe to follow)
2 tbsp. tamari
1/4 cup toasted, sliced almonds

Fry the tofu in the oil until browned on both sides.
Combine the rice and carrots in a large bowl and toss well.
Sauté the cabbage over high heat with a little oil until slightly softened and browned in some places. Add the cabbage to the rice and carrot.
Make a sauce by mixing the tamarind chutney and tamari. Add the sauce and the tofu to the cabbage mixture and gently toss. Top with almonds and serve warm.

Tamarind Chutney
2 cups water
2 tbsp. tamarind paste
1/2 cup of sugar
1 tsp salt
1 tsp crushed red pepper flakes
1 tsp cloves
1 tsp cumin

In a small sauce pan, bring the water, tamarind paste, and sugar to a boil. Let the mixture boil for 30 minutes until reduced and thickened. Add the salt, red pepper, cloves, and cumin. Cook for 1 minute more, then remove from heat and let cool completely. Great on Samosas.

GOLDEN POTSTICKER

Amazing!  Can't wait to try other pot sticker recipes.

Golden Potstickers

1/2 cups sunflower oil

6 green onions, thinly sliced

 

1 small Serrano chile, thinly sliced

1 1/2 tbsp maple syrup
1/4 cup tamari
1/4 cup water

1/4 cup sunflower oil

1/2 chopped shallots

1/2 tsp sea salt

 

2 cups cooked yellow split peas, processed until uniform and fluffy

1 pkg round pot stickers 

Start by making a scallion oil. Heat the oil in a small skillet over medium-high heat. When hot add the onions and stir well. When they soften, after about 30 seconds, remove from the heat. Set aside.

Make a dipping sauce by adding the chile, syrup, tamari and water. Stir to combine. Taste and adjust to your liking.

To make the filling, in a large skillet, fry the shallots in the oil over medium heat until golden brown, about 5 minutes. Sprinkle with salt, and stir in the yellow split peas. Stir until the shallots are evenly distributed. Taste and add more salt if needed.

 Lightly dust counter top with a bit of flour. Place wrappers on the floured countertop, and add a small dollop of filling. Run a wet finger around the rim of each wrapper, press the edges together well, and try to avoid trapping air bubbles in the dumplings if you can.  Crimp each dumpling, and gently press it down against the counter to give it a flat base.

 
To cook the dumplings, heat another scant tbsp of oil in a large skillet over medium-high heat. Arrange dumplings in the pan, seam side up, with space in-between each so they don't stick together. Pan-fry until the bottoms are golden, a few minutes. Add 1/3 cup of water and over immediately. Cook the dumplings for a few minutes, or until the water is almost evaporated. Uncover and finish cooking until water is gone. Don't let the bottoms burn. Serve drizzled with the scallion oil and spicy soy sauce

CHCOLATE SAUCE

So much better then the store bought!!!

CHOCOLATE SAUCE
1/2 cup maple syrup
1/2 cup cocoa powder
3 tbsp. soy milk
1 tsp pure vanilla extract
In a small sauce pan, combine the syrup and cocoa, stirring until well combined. Bring to a simmer over low heat, cooking for about 1 minute, stirring constantly so the cocoa does not burn.
Remove from heat and stir in the soy and vanilla, stirring until well blended.

STRAWBERRY SAUCE

So fresh and good!!!

STRAWBERRY SAUCE
1/4 cup sugar
1 cups hulled strawberries
1 tsp fresh lemon juice
In a food processor, combine all ingredients and blend well.

Coconut-Pistachio Rice Pudding

I used this recipe in the Fresh Fruit 'Sushi"   It is great!!!!

COCONUT PISTACHIO RICE PUDDING
1 (13.5 oz) can unsweetened coconut milk
1/2 cup soy milk
1/2 sugar
2 1/2 cups cooked basmati rice
1 1/2 tsp pure vanilla extract
1 tsp ground cardamom
1/8 tsp salt
1/2 cup shelled pistachio nuts, coarsely chopped
1/2 cup shredded coconut
In a large saucepan, combine the coconut milk, soy milk, and sugar and bring almost to boil, stirring to dissolve the sugar.
Add the rice, vanilla, cardamom, and salt and simmer over medium-low heat for 20 minutes, or until desired consistency is reached, stirring occasionally.
Stir in the nuts and coconut and let cool. Cover and refrigerate until well chilled.

Fresh Fruit 'Sushi"

Another amazing recipe.

1 1/2 cups rice pudding (recipe to follow)
1 ripe peach, halved, pitted and cut into 1/4 inch slices
2 ripe plums, halved, pitted, and cut into 1/4 inch slices
1 kiwi, peeled and cut into 1/4 inch slices
Mint leaves
Strawberry Sauce (recipe to follow)
Chocolate Sauce (recipe to follow)
Use your hands to shape the rice pudding into small 'sushi-shaped' ovals and set aside.
Place a thin slice of fruit on top of each of the rice ovals and arrange them on a sushi platter.
Lay a strip of mint leaf across the middle of the top of each piece and serve with small dipping bowls of sauces.

Coconut Lime Tofu

Mmmm. Great in salads or on sandwiches or even with pasta.

1 package tofu, drained and well pressed
2/3 cup coconut milk
1/4 cup tamari
Juice of 1/2 line
2 tsp sugar
Zest of one lime

Preheat the oven to 400 degrees. Oil an 8 x 8 inch baking dish.
Cut the tofu into pieces.
Combine the coconut milk, tamari, lime, sugar and zest. Whisk until blended.
Add the tofu to the baking dish and pour the marinade over it. Bake for 25 minutes, flip and bake for 10 more minutes, or until the vast majority of the marinade has been absorbed and evaporated. Remove from oven and let rest until it has cooled a bit before serving.