BBQ Seitan Wraps

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Vegan Black Bean Pie

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Vegan Summer Lasagna

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Rustic Vegan Cabbage Rolls

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Weeknight Manacotti

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Perfecto Pesto Pizza

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Simple Moroccan Tofu

This is a recipe for one of those days when you want something a little different that doesn't take a lot of time to learn. I call those MOM DAYS. This is a simple, quick prep, faker recipe. While it isn't officially Moroccan it has a certain je ne sais quois that works. Simple and good. Serve it up with some couscous and you are good to go!

1 package of extra firm tofu, cubed
2 carrots cut in half and then into 2 inch chunks
1 onion, thinly sliced
2 zucchini, halved lengthwise and then cute into 2 inch chunks
1 large can of whole tomatoes drained, tomato roughly broken up
1 can chickpeas, drained
1 1/2 c veggie broth
1/2 tsp fresh grated ginger
1/4 tsp turmeric
1/4 tsp cinnamon
1/8 tsp. chili powder
salt and pepper to taste

1. Turn burner to medium high and in a skillet use a little oil to heat the tofu until golden brown.
2. In a separate large stew pot add the can of whole tomatoes and use a spoon to roughly break them up if you haven't already done so. Turn heat to medium.
2. Add half of the veggie broth, ginger, turmeric, cinnamon and chili powder. Stir. Add the carrot, onion, golden tofu, chickpeas and zucchini. Add the rest of the broth, more or less to your preference. Simmer for about 20 minutes or until the carrot can be easily pierced with a fork.

Enjoy!

Clever Uses for Vegan Leftovers

Thank you Hannah Kaminsky for this amazing tofu recipe.

It's a leftover kind of week. 

We are buried under a foot of spring snow with more to come. Needless to say I didn't make it to the grocery store today, and needed some inspiration of what to do with some leftover roasted potatoes and sad looking tofu. A quick search and I came up with enough ideas to keep me covered for the rest of the week!

There is no better way to use up old bread than a Vegan Chocolate Bread Pudding from KirstensKitchen.

Toss together whatever veggies you have wilting in the crisper and dinner is served with this

Tempeh, Sweet Potato, Kale Hash from YourVeganMom.

“Leftovers Challenge” from TheVeganVirtuoso should inspire you to tackle your own refrigerator.

I love the Sexy Leftover Experiment from UrbanVegan. It helps me think about my refrigerator from a different perspective.

Not really the run-of-the-mill leftover meal, but I had to share this epic Mapo Tofu from BitterSweetBlog.

Cooked potatoes languishing in your refrigerator? The remedy is this simple Vegan Shepherd's Pie.

Wilting produce is just an excuse for making a ridiculously easy and robust Vegetable Stock. Soups on!

And, what would leftovers be without the classic stir fry. Eating Well has you covered with their favorites.

{Kate}

Curried Tofu Sandwich: Introducing new flavors to kids

I grew up in mostly small communities and I never had the opportunity to try a curry until I was in my early twenties. For real people! I was determined that my children wouldn't miss out on years of delicious curries, that I would start them early. Imagine my dismay when my oldest daughter turned her nose up at her first curry, and second, and third, and----well you get the idea.

When I finally assessed the situation I realized that she didn't focus on the rich aroma or the gentle (always gentle for kids) heat of a great curry. She was focused on the big plate of sloppy veggies. She is all about texture and though she may be a vegan, some veggies freak her out. So I decided to find new ways to introduce her to the flavors, ways that she is more willing to try.

Below is a very versatile recipe for a curried tofu sandwich. I let my oldest daughter (she's 3) help in the process. She knew all of the ingredients so there was nothing sneaky. Add or omit any veggies to keep this a positive experience. As your little one becomes comfortable with this meal you can mix it up a bit.



8 pieces of whole wheat vegan bread
1 package of firm tofu, drained and crumbled
1/3 c vegan mayo
1/4 c raisins
1 tsp curry powder
2 T fresh peas
1/4 c cashews (chopped for little eaters)
1/2 c of any combo of the following: peppers, carrots, green onion, coconut flakes, celery, etc.)
1 avocado
mixed baby greens
*Optional chutney
While this recipe comes from a need to feed a kid it is also tasty for adults. You do not need kids to enjoy!

1.In a medium bowl combine the tofu, vegan mayo, curry powder and raisins.
2. Fold in the peas, cashews and veggie combo of your choosing.
3. Lay out your bread and make sandwiches. Spread with chutney if using, add avocado, mixed greens and then the tofu mixture.
Enjoy!

Don't forget to enter the giveaway!


 
~Maria Rose

Best Vegan Indian Recipes of 2013 (so far)

India has a rich history of vegetarian cuisine: Rich lentil dals, spicy curries, chickpea flour desserts, mung beans, rice dishes, coconut milk sweets and, most importantly, spices. Mustard, cardamom, turmeric, ginger, coriander, garlic, cinnamon, clove--these are the flavors that turn basic vegetables into dishes that fill your belly with the kind of food that makes you sneak into your refrigerator late at night to just sneak a bite or two.

Here is a roundup of my favorite Vegan Indian Dishes--proof that there is life beyond curry.

Vegan Richa is the go to gal for the best vegan Indian dishes. These Gluten-Free Gulab Jamuns are a killer dessert made with sweet potatoes and cashews.

Saag paneer is one of my favorite side dishes. Tofu is an excellent substitution for fresh cheese in this rich, creamy version.

In the market for a killer vegan  Indian cookbook? Look no further than the Indian Vegan Kitchen.

MonsoonSpice.com is the most authentic of the vegetarian Indian bloggers. The recipes are a little more complicated than a basic Korma, but well worth the time for dishes like Stuffed Bread Pakodapakora.

Tikka Masala isn’t exactly a traditional Indian dish, but the English love it and for good reason. Usually made with chicken, I adore this lentil and spinach version.

Spencers Market is a go-to source for new, interesting and unique foods. Case in point, these Indian Spiced Raw Chips from Brad’s Raw Foods.

I am obsessed with chickpeas and this traditional Channa Masala doesn’t disappoint. It’s a cinch to make  in the crockpot.

If you are like me and live in an area where spices and specialty ingredients are impossible to find, check out my Secret Sources for Asian Cooking.

{Kate}

Vegan Tagine

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Vegan Thai Green Curry with Cashews and Homemade Curry Paste

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Sweet and Sour Tofu, Sesame Broccoli and Brown Rice

 This meal is in heavy rotation at our house. My husband loves it, my 3 year old is happy about all of it (except the broccoli stalks---she eats the tops), my little baby likes to nibble it all. Anything that we all enjoy is a major success in my book. Please don't think this is hard to prepare as I do it with a baby on my hip as I engage in simultaneous imaginary play. Trust me, you can do this easily!



Brown Rice
1 cup brown rice
1 1/2-2 cup water

1. Bring water to a boil. Add rice. Cover.
2. Reduce heat to low.
3. Simmer for about 50 minutes, adding water if things look dry.


 
Sweet and Sour Tofu
1 Tbs sesame oil
1 package of extra firm tofu, drained andcut into bite sized cubes
1 small white onion, chopped into large chunks
1 green pepper, seeded and chopped into large chunks
1/2 cup  pineapple chunks in juice (drain and reserve liquid for sweet and sour sauce)
1 1/3 cup sweet and sour sauce (recipe follows)

1. In a skillet on medium high-high heat warm 1 Tbs sesame oil and add the tofu cubes. Cook until golden, takes about 15 minutes. (I use this time to prepare my sweet and sour sauce, recipe below). You'll want to just flip the tofu occasionally to make sure it is golden and chewy all around.
2. Add the onion and green pepper. Cook for just a couple of minutes, you want them to retain their bite!
3. Add the pineapple and sweet and sour sauce. Use a spatula to combine, serve hot!

Sweet and Sour Sauce
1 Tbs + 1tsp cornstarch and 1 Tbs + 1 tsp water, mixed
3/4 cup pineapple juice
1/3 cup rice vinegar
1/3 light brown sugar
3 Tbs ketchup
1 Tbs + 1 tsp tamari

1. Whisk pineapple juice, rice vinegar, brown sugar, ketchup and tamari together and bring to a low boil over medium heat.
2. Add the cornstarch/water mixture. Stir.
3. Serve hot.

** Unless you have two skillets (I don't) you'll want to transfer the sweet and sour tofu to an oven safe dish and keep it warm in the oven while you rinse the skillet and use it to cook the broccoli, which cooks quickly.

 
Sesame Broccoli
1Tbs sesame oil
1 Tbs tamari
2 cloves garlic, minced
1 large head Broccoli, separated into florets, approximately 3 cups
1/4 cups water
1 T gomasio (or simple sesame seeds will do)

1.  In a skillet warm the oil over medium high heat.
2. Add the garlic and cook for about 30 seconds before adding the broccoli and tamari.
3. Add the water.
4. Cook until the water has evaoprated, the broccoli is virbant green and is easily pierced with a fork.
5. Garnish with gomasio.

 


~Maria Rose 

Vegan Mexican Recipes to Rock Your World

Mexican food gets a bad wrap in America because our version is laden with cheese and fatty meat. However, real Mexican cooking couldn’t be further from the truth. It is full of fresh veggies, beans and fruits. We think these Vegan Mexican recipes give Latin food a time to shine with vibrant, spicy flavors.

Naughty Nice Vegan Enchilada Casserole from OhSheGlows.com pairs healthy veggies and beans with multi-grain tortilla chips from Food Should Taste Good.

Hot Tamale Pie from VeganMexicanFood.com, the authority on veganized Latin American recipes.

Vegan Tacos by KBlog.LunchboxBunch.com are flirty, fresh and perfect for entertaining.

Mexican Wedding Cakes are a classic dessert and HellYeahItsVegan.com gives a vegan version that will make you swoon.

Cilantro Cashew Cream Smothered Burritos are heaven on a plate. The cashew cream acts as a cheese-like flavor that blends with a variety of fillings. Use what you have on hand.

FiggyandSprout.com uses lettuce to wrap up Crunchy Raw Tacos. The walnut “meat” is divine.

I can’t get enough of this Vegan Mexican Mushroom and Spinach Torta from SeriousEats.com. It’s serious. 

While not exactly Mexican in the traditional sense these Raw Mexican Chocolate B(raw)nies satisfy with cinnamon and spice.

Black Bean Mushroom Kale Layered Enchiladas with Avocado Cashew Cream

Who says you need meat and cheese to make a killer enchilada. I just spent the last 10 minutes eating "just a couple of bites" of the leftovers from this dish while standing in my kitchen with the refrigerator door open.

I felt a bit guilty as I dipped my fork into the cold mess of tortillas, sauce, beans and chiles and slathered the whole thing with a generous swipe avocado cream.

Believe me. It's that good...

16 oz can of enchilada sauce (I love Roberto's or a killer homemade version)
2 pounds cooked black beans (or 2 cans)
1/2 pound mushrooms, thinly sliced
2 Tbs olive oil
1 medium onion, diced
2 garlic cloves, minced
3/4 tsp kosher salt
1 bunch kale, shredded
1 Tbs cumin
1 tsp cayenne
1 4oz can diced green chiles
12 6-inch corn tortillas

1. Heat oven to 350.
2. Heat 1 Tbs olive oil in a large skillet over medium high heat. Add the mushrooms and cook until edges brown, about 7 minutes. Remove and place in a large bowl.
4. In the same skillet, heat the remaining 1 Tbs of olive oil over medium high heat. Add the onion, garlic and salt and cook until softened, about 3 to 4 minutes. Add kale and saute for another minute or two until the kale wilts a bit.
5. Add the cumin and cayenne and cook for another 30 seconds. Add green chiles, black beans and mushrooms and stir to combine.
6. Layer 4 tortillas in the bottom of a 9x13 baking dish. I tear each one in half and tuck them around each other to form a tight layer. Spoon about 1/4 of the sauce over the tortillas and top with 1/2 of the black bean mushroom mixture.
7. Add another layer of 4 torn tortillas on top and top with the other half of the black beans. Top with 4 more tortillas and cover with the rest of the sauce. It will look like this:

8. Cover tightly with plastic wrap or foil and let sit for at least 2 hours and up to 8 hours to let the flavors blend.
9. Remove cover and bake at 350 degrees F for about 30 minutes or until hot and bubbling.

Avocado Cream

2 ripe avocados
1/2 cup drained soaked cashews (soak in water for about 4 hours)
1/2 tsp salt
1/4 tsp ground black pepper
1/2 tsp ground cumin
1/4 cup fresh cilantro or parsley

Put everything in a blender or food processor and blend on high until thick and creamy.

Seitan Fajitas

Fajitas! One of the easiest meals to prepare as a vegan. This recipe comes together quickly and really satisfies on a night when you just need fajitas. Once you have this recipe down it is super easy to play around with; adding and omitting as your fridge and pantry allow/inspire.

1 T olive oil
1 red bell pepper, seeded, ribbed and cut into strips
1/2 c fresh pineapple cut into bite sized pieces (canned pineapple would be OK too)
1 package or approximately 1 c, of seitan (seitan can be challenging to find in very small towns, you can make your own or stock up when you are out of town)
1 1/2 tsp Caribbean Jerk seasoning
4-6 inch tortillas, warmed
Lime, cut into wedges.

1) In a non-stick skillet over medium high heat cook the pineapple until it begins to brown a bit.
2) Add the bell pepper and the seitan. Add the Caribbean Jerk, making sure that it becomes evenly distributed.
3) Heat for 5-7 minutes or until the seitan starts to brown a bit. Place into the warmed tortillas and enjoy!

Serve with a squeeze of lime juice and a simple side of cumin black beans.

Serves 2-4

~Maria Rose