Vegan Enchiladas
These were yummy and satisfying! I used stir-fry seitan, but you can use sliced portobello mushrooms or Boca Meatless Crumbles. To clear out the sinuses, puree some chilies in adobo sauce (comes in a 7-oz can) and mix in with the meat-of-choice. I used about 6 tablespoons and the Husband and Fifth Grader found it…
Smoky Tempeh Marinade
Nope…that’s not cubed steak. This is a great marinade for tempeh and veggies. I chopped up some tempeh, mushrooms and onions, combined them in a large zip lock with the marinade for about 24 hours (you can easily just do an hour) and sauteed them up. The recipe is super versatile–crumble up the tempeh into…
Sesame Noodles With Tofu Steaks
This recipe has so many of my favorite ingredients: tofu, sesame and bok choy. It’s a hands-on meal from start to finish, but it definitely isn’t complicated. The tofu is wonderful and the recipe for it would be perfect for tofu sandwiches. INGREDIENTS: 1 1/2 pounds firm or extra-firm tofu, cut into 12 equal slices…
Product Review: Smart Deli Baked Ham Style
I love it when I can find a tasty meat alternative that when you compare the nutritional facts to regular meat, the veggie comes out on top! I had always been a bit skittish around fake deli meats, thinking they were going to smell and taste like my dog’s rubber chew toys. I finally took…
Stuffed Shells
Ricotta what?! Who needs ricotta? These stuffed shells are outstanding and the tofu mixture can easily be used for lasagna. If you don’t have fresh basil, use 1-1/2 tablespoons of the dried variety. In the past, I’ve also added about 6 large spinach leaves after processing everything else. Great way to get some added calcium…
Sweet and Sour Seitan
This is a really quick and easy meal to throw together–less than 30 minutes. Tofu can easily be substituted for the seitan and other vegetables can be added as well. The original recipe calls for frying the seitan in 2″ of oil, but I’m not a fan of deep-frying so I sauteed the seitan instead,…
Pita Quesadillas with Cilantro Hummus
I was thumbing through the latest issue of Vegetarian Times and when I saw this recipe, I decided right then and there to try these. I happened to have all the ingredients, even adding some Vegan Gourmet Monterey Jack cheese and between that, the roasted red peppers and cilantro, it made a delicious, quick and…
Cheezy Sauce
Yep…here is yet another “cheese” sauce–this one quite impressive from Veganomicon. The ingredient list is relatively small and the flavor is not soy sauce-y like most (’cause there isn’t any in this recipe)! It’s quite simple to make and can be used on nachos, pastas, baked potatoes and as a dip for veggies. I think…
Product Review: Amy’s Roasted Vegetable, No Cheese Pizza
I was excited to try this pizza since I’ve had good luck with other products from Amy’s Kitchen. A no-cheese pizza is a hard thing to make–and to make it tasty is a whole other ball game. This certainly isn’t a home run–more like a ground double. It wasn’t bad. First of all, let’s check…
Roasted Veggies and Baked Tofu with Sesame-Ginger Rice
This was one of those “clean-out-the-fridge” meals that despite the different flavors, meshed extremely well together. I had an abundance of fresh vegetables in the crisper (I swear they multiplied in there) and some baked tofu. Add some pilaf and there you go–an easy, satisfying and healthy meal. INGREDIENTS: Any veggies you want. I cut…
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