Reminds me of home without the meat and consistent nagging. The best part about this dish is that it's versatile! Try it with different kinds of vegetables...
Ingredients:
12 oz. Bag of Frozen Peas (and Carrots if available)
Box of Firm Tofu
1 Small Yellow Onion
Cooked Medium Grain Rice
Garlic Powder
Soy Sauce
Salt
Black Pepper
Canola Oil or Sesame Oil
First cook about 2 cups of rice in rice cooker. Prepare to cook by chopping the onions. Usually the rice takes about 20 minutes to cook. Once you've reached close to 20 minutes, take a fork and pre-mash the tofu. Then take a quarter of the frozen veggies bag and 2 Tbsp of oil and dump into pan. Heat the veggies until thawed. Place chopped onions in pan. Throw the salt, pepper, and garlic powder. Cook until soften. Throw in the mashed tofu. Stir. Now spoon in the cooked rice. Add about 2 Tbsp of soy sauce.
Salt, pepper, and soy sauce to taste. Gobble it up.
I know what you're thinking, mango in a burrito? Adding a mango slice will add a nice and subtle sweetness to the burrito. I was inspired from an old recipe I had tried from The Millenium Cookbook which used mango in a Vietnamese style roll. On a whim, I decided to try it in a burrito. The below vegan recipe serves 1, but you can increase the amount for more.
Ingredients:
1 Slice of Mango
2-3 Small Slices of Avocado
1 Red Bell Pepper
1 Clove of Garlic
1/2 12 oz. Can of Pinto Beans
Handful of Cilantro
5 Mushrooms
1 tsp of Red Chili Pepper
1/4 tsp of Cayenne Pepper
1/2 of an Onion would've been nice, but I didn't have one during the making
1/2 tsp of 21 Seasoning from Trader Joe's (some might consider this cheating, but it makes the recipe quick)
Large flour tortillas
Salt and Pepper to taste1 Tbsp Canola Oil
Prepare by chopping up garlic and cilantro. Slice bell pepper into strips. Slice mushrooms too. Place oil, red chili pepper, cayenne pepper, seasoning, and garlic in a pan over medium heat. After pan has been heated, about 5 to 10 minutes - add bell pepper, mushrooms, and pinto beans. Stir. Add salt and pepper to taste. Add a little water if necessary. Keep stirring. In the meantime, place a tortilla in the toaster oven for about a minute just to warm up and soften. Cover your pan. Slice the avocado and prepare a slice of mango.
After the tortilla has been heated. Spoon 1/2 or 1/4 of bean stir-fry onto the tortilla. Add a few avocado slices, cilantro, and mango. Fold burrito. Click here to see how to fold a burrito. Top off with salsa if you'd like. My dinner for two consecutive nights!
These yummy vegan pancakes were the easiest pancakes I've ever made. For variation, you can throw some fresh fruit, walnuts, and maple syrup on them!
Ingredients:
1 Cup Flour
1 Tbsp of Sugar (I used organic cane sugar from Trader Joe's)
2 tsp Baking Powder
1/8 tsp of salt
1 Cup Soy Milk (I used Trader Joe's Soy Creamer)
2 Tbsp of Canola Oil
Combine flour, sugar, powder and salt in a mixing bowl. Add soy milk and oil to your mixture. Mix with wire whisk. I used a wire whisk hand blender. Mix until smooth. Set a non-stick pan over medium heat. I kept a can of canola oil spray handy just in case. The pan can get really hot after the first pancake, keep watch so you don't overcook them. Also, make sure your pan is lightly oiled especially if you're not using a non-stick pan (thus keeping spray handy).
Take a ladel (I used an ice cream scoop) and pour one spoonful of mix into the pan. Make sure you spread it around a little by picking up the pan and circling. You want the pancake to be thin, but still completely covered. Flip carefully with a spatula when you see the mixture bubble or if the sides turn a yellowish brown. Step and repeat until all the mix is gone!
Total Time: 30 minutes! Top with maple syrup. YUM!
Another recipe with tofu and broccoli! I promise I'll insert some variety in here. This dish is inspired by Cafe 101 on Franklin. They have a No Huevos Rancheros (no eggs) entree which uses tofu that's pretty good.
Required: Onion, Corn, Black Beans, Tofu, Salsa, Cayenne Pepper, Black Pepper, Sea Salt, Olive Oil
Optional: Corn Tortilla, Broccoli, Cumin
Chop the onion! Slice the firm tofu into cubes. Oil pan with 2 or 3 Tbsp of olive oil. Saute onion. If you're going to use broccoli, I would put it in at this point. Stir in tofu cubes. Sprinkle a little less than desired amount of cayenne pepper and a pinch of cumin. Add black beans then corn. Stir. Sprinkle more cayenne pepper to taste. Top off with sea salt and black pepper to taste and stir.
Prepare a piece of warm corn tortilla on a plate. Spoon the mix onto the tortilla and top with some salsa. Mmm, vegan mexican!
I love making this tofu scramble because first, I love breakfast food, but also it's easy to make and yummy to boot.
Required: Tofu, Spinach, White/Yellow Onion, Sea Salt (or just salt), Black Pepper, Olive Oil, Garlic Powder
Optional: Shredded Cheddar Cheese
Preparation: Take a block of tofu and place in a medium sized bowl. Take a fork and mash up the tofu. It's easier to use soft tofu, but I often wind up with firm. The firm kind is more clumpy whereas soft tofu tends to be softer (duh) and more watered down. Chop onion.
Ok now that you've got your mashed tofu and onion. Place 2 Tbsp of olive oil in a pan. Let it heat up. Then take the onion and saute until soft. Then take the mashed tofu and dump into pan. Stir. Add 4 tsp of garlic powder. Sprinkle with a little black pepper and salt to taste.
Add your pre-washed spinach! Remember spinach tends to shrink a lot, so you'll need to put more than it looks like you'll need. I placed two small handfuls in my pan then covered it so that the steam would shrink the spinach. Once the spinach shrank, I continued to stir.
In the above picture, I topped the scramble off with shredded cheddar and mozzarella soy cheese.
Mom would be proud if you ate this broccoli dish. You could make this with your eyes closed.
Required: Broccoli, Chili Oil, Canola Oil, Sea Salt
Take desired amount of broccoli and dump it in a pan. Add 2 Tbsp of Chili Oil (this will give your dish a hint of spiciness.) Then add a couple of tsp of Canola Oil. Saute on high heat until broccoli gets a little charred. Yes, I said charred. See the dark brown spots in the picture above? You want it to look like that. Although you DON'T want to overcook it. I usually don't like my broccoli soggy. I like it soft yet fairly crisp. You can serve this with rice or pasta or use it as a side vegetable dish in a multiple course meal.
Don't forget to add Sea Salt to taste. Salt makes everything taste better!
Reminds me of home without the meat and consistent nagging. The best part about this dish is that it's versatile! Try it with different kinds of vegetables...
