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Peanut-Tofu Bowls

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Peanut-Tofu Bowls -- Epicurean Vegan

I’m on a bowl kick; must be the spring weather. Fresh veggie bowls just sound extra good right now. Plus, I certainly don’t mind that they’re easy to make, too. And this peanut sauce?! I could have eaten it by the spoonful.

INGREDIENTS:
Bowls
6 C cooked rice
2 12-oz pkgs. extra firm tofu, drained, pressed & cubed
1 Tbs olive oil
2 red bell peppers, chopped
2 carrots, shredded
3 C spinach, chopped
1 C green onion, sliced
2 heads of broccoli florets
Chopped peanuts
Peanut Sauce
2 cloves of garlic
1/3 C peanut butter
1/3 C tamari
1 Tbs sesame oil
1/8-1/4 C canned coconut milk or almond milk

DIRECTIONS:
Preheat oven to 400. Spread the tofu cubes on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until they begin to brown.

To make the sauce, throw everything in a food processor (but start with just an 1/8 C of the nondairy milk). Add more if you want to thin it some more. Set aside.

In a large skillet, heat the olive oil and add the bell pepper; saute over medium heat for 5 minutes–just enough to soften the peppers a little. Add the tofu and peanut sauce and saute over medium-low heat for 5 minutes, stirring often. I then steamed the broccoli for 5-8 minutes.

To assemble, start with some rice and top with spinach, broccoli, carrots, tofu mixture, green onion, and peanuts. Enjoy!

Peanut-Tofu Bowls
 
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I'm on a bowl kick; must be the spring weather. Fresh veggie bowls just sound extra good right now. Plus, I certainly don't mind that they're easy to make, too. And this peanut sauce?! I could have eaten it by the spoonful.
Author:
Serves: 4
Ingredients
  • Bowls
  • 6 C cooked rice
  • 2 12-oz pkgs. extra firm tofu, drained, pressed & cubed
  • 1 Tbs olive oil
  • 2 red bell peppers, chopped
  • 2 carrots, shredded
  • 3 C spinach, chopped
  • 1 C green onion, sliced
  • 2 heads of broccoli florets
  • Chopped peanuts
  • Peanut Sauce
  • 2 cloves of garlic
  • ⅓ C peanut butter
  • ⅓ C tamari
  • 1 Tbs sesame oil
  • ⅛-1/4 C canned coconut milk or almond milk
Directions
  1. Preheat oven to 400. Spread the tofu cubes on a baking sheet lined with parchment paper. Bake for 25-30 minutes, or until they begin to brown.
  2. To make the sauce, throw everything in a food processor (but start with just an ⅛ C of the nondairy milk). Add more if you want to thin it some more. Set aside.
  3. In a large skillet, heat the olive oil and add the bell pepper; saute over medium heat for 5 minutes--just enough to soften the peppers a little. Add the tofu and peanut sauce and saute over medium-low heat for 5 minutes, stirring often. I then steamed the broccoli for 5-8 minutes.
  4. To assemble, start with some rice and top with spinach, broccoli, carrots, tofu mixture, green onion, and peanuts. Enjoy!

 

 

Vegan & Gluten-Free Pad Thai

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Vegan and Gluten-Free Pad Thai -- Epicurean VeganThis Pad Thai is pretty nontraditional, not just because it’s vegan, but also because I didn’t go with the usual veggies such as bean sprouts. Plus, I certainly didn’t go with the typical thin rice noodle; I opted for a heartier, thick cut one. So it is really Pad Thai? Well, sure! It’s my version and it was a hit with the family, so I must have done something right! The limey-tamari sauce, with is the star of the show in all it’s creamy, peanutty glory.

INGREDIENTS:
14-oz pkg. extra firm tofu, drained, pressed and cubed
1 tsp olive oil
2 cloves garlic, minced
1 orange or red bell pepper, sliced thin
1 can water chestnuts, sliced
2 C snap peas
1/2 C green onion, sliced
Salt and pepper, to taste
Sauce
2/3 C tamari
1/3 C creamy peanut butter
1/3 C sugar
2/3 C lime juice
1 heaping Tbs freshly grated gingerroot
1-1/2 tsp red pepper flakes
The rest
16-oz rice noodles
1 C peanuts, chopped
1 C fresh cilantro leaves

DIRECTIONS:

Vegan and Gluten-Free Pad Thai -- Epicurean VeganBegin with the noodles. The kind I used required 25-30 minutes of soaking in very hot tap water. The package warms not to over soak, but I probably soaked them about 40 minutes because they were still hard in places. However, once you add them to skillet in the end, they soften up quite quickly. While they’re soaking in a bowl, start with the tofu. I don’t use any oil, I just tossed the tofu cubes in a nonstick skillet over medium heat, seasoned with salt and pepper, and sauteed them until browned, about 15 minutes.
Vegan and Gluten-Free Pad Thai -- Epicurean VeganTransfer to a plate or bowl and set aside. In the same skillet, heat the olive oil and garlic. Add the bell pepper, water chestnuts and snap peas. Saute for about 10 minutes, or until tender.
Vegan and Gluten-Free Pad Thai -- Epicurean VeganWhile those are cooking, however, start the sauce. In a medium saucepan, whisk together all of the sauce ingredients and heat over low-medium heat. Once it just starts to bubble, turn off the heat.
Vegan and Gluten-Free Pad Thai -- Epicurean VeganAdd the tofu and green onion to the other veggies in the skillet and combine to rewarm the tofu.
Vegan and Gluten-Free Pad Thai -- Epicurean VeganDrain the noodles and add them to the skillet and let the noodles soften, about 5 minutes, over low-medium heat. Add the sauce and combine thoroughly; serve immediately. Top each serving with fresh cilantro and peanuts. Enjoy!

Vegan & Gluten-Free Pad Thai
 
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This Pad Thai is pretty nontraditional, not just because it's vegan, but also because I didn't go with the usual veggies such as bean sprouts. Plus, I certainly didn't go with the typical thin rice noodle; I opted for a heartier, thick cut one. So it is really Pad Thai? Well, sure! It's my version and it was a hit with the family, so I must have done something right! The limey-tamari sauce, with is the star of the show in all it's creamy, peanutty glory.
Author:
Serves: 6
Ingredients
  • 14-oz pkg. extra firm tofu, drained, pressed and cubed
  • 1 tsp olive oil
  • 2 cloves garlic, minced
  • 1 orange or red bell pepper, sliced thin
  • 1 can water chestnuts, sliced
  • 2 C snap peas
  • ½ C green onion, sliced
  • Salt and pepper, to taste
  • Sauce
  • ⅔ C tamari
  • ⅓ C creamy peanut butter
  • ⅓ C sugar
  • ⅔ C lime juice
  • 1 heaping Tbs freshly grated gingerroot
  • 1-1/2 tsp red pepper flakes
  • The rest
  • 16-oz rice noodles
  • 1 C peanuts, chopped
  • 1 C fresh cilantro leaves
Directions
  1. Begin with the noodles. The kind I used required 25-30 minutes of soaking in very hot tap water. The package warns not to over soak, but I probably soaked them about 40 minutes because they were still hard in places. However, once you add them to skillet in the end, they soften up quite quickly.
  2. While they're soaking in a bowl, start with the tofu. I didn't use any oil, I just tossed the tofu cubes in a nonstick skillet over medium heat, seasoned with salt and pepper, and sauteed, flipping them often, until browned, about 15 minutes. Transfer to a plate or bowl and set aside.
  3. In the same skillet, heat the olive oil and garlic. Add the bell pepper, water chestnuts and snap peas. Saute for about 10 minutes, or until tender.
  4. While those are cooking, however, start the sauce. In a medium saucepan, whisk together all of the sauce ingredients and heat over low-medium heat. Once it just starts to bubble, turn off the heat.
  5. Add the tofu and green onion to the other veggies in the skillet and combine to rewarm the tofu.
  6. Drain the noodles and add them to the skillet and let the noodles soften, about 5 minutes, over low-medium heat. Add the sauce and combine thoroughly; serve immediately.
  7. Top each serving with fresh cilantro and peanuts. Enjoy!

 

 

White Chocolate-Peanut Butter Cookies with Chocolate Chips

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White Chocolate-Peanut Butter Cookies with Chocolate Chips -- Epicurean VeganYep, that’s right. White chocolate-peanut butter cookies. I have to thank A Wonderful Vegan Life for turning me onto this peanut butter:

White Chocolate-Peanut Butter Cookies with Chocolate Chips -- Epicurean VeganYeah, thanks a lot, because now I’m hooked! 😉

Well, this takes peanut butter cookies to a whole new level . . . and the chocolate chips?! Forgetaboutit  . . .

INGREDIENTS:
1/2 C Earth Balance margarine
1 C brown sugar
1/2 C White Chocolate Wonderful Peanut Butter
Egg replacer for 2 eggs (I used Ener-G Egg Replacer)
1 Tbs oil
1/2 tsp almond extract
1/2 tsp vanilla extract
1-1/2 C flour
1/2 tsp salt
1/2 tsp baking soda
1/2 to 3/4 C chocolate chips

DIRECTIONS:
Preheat oven to 350. Using a mixer, combine the Earth Balance, peanut butter, and sugar. Once blended, add the egg-replacer, oil and extracts; mix well. In a small bowl, combine the flour, salt and baking soda. While the mixer is running, add the dry ingredients a little at time. Incorporate all of the ingredients thoroughly. Next, stir in the chocolate chips using a spoon or spatula.

White Chocolate-Peanut Butter Cookies with Chocolate Chips -- Epicurean VeganTake small handfuls of dough and roll into a ball—as best you can; it’s not easy with the chocolate chips, then squish them down a little on the baking sheet.

White Chocolate-Peanut Butter Cookies with Chocolate Chips -- Epicurean VeganBake for 10-12 minutes and enjoy!

White Chocolate-Peanut Butter Cookies with Chocolate Chips
 
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Author:
Ingredients
  • ½ C Earth Balance margarine
  • 1 C brown sugar
  • ½ C White Chocolate Wonderful Peanut Butter
  • Egg replacer for 2 eggs (I used Ener-G Egg Replacer)
  • 1 Tbs oil
  • ½ tsp almond extract
  • ½ tsp vanilla extract
  • 1-1/2 C flour
  • ½ tsp salt
  • ½ tsp baking soda
  • ½ to ¾ C chocolate chips
Directions
  1. Preheat oven to 350.
  2. Using a mixer, combine the Earth Balance, peanut butter, and sugar.
  3. Once blended, add the egg-replacer, oil and extracts; mix well.
  4. In a small bowl, combine the flour, salt and baking soda.
  5. While the mixer is running, add the dry ingredients a little at time.
  6. Incorporate all of the ingredients thoroughly.
  7. Next, stir in the chocolate chips using a spoon or spatula.
  8. Take small handfuls of dough and roll into a ball---as best you can; it's not easy with the chocolate chips, then squish them down a little on the baking sheet.
  9. Bake for 10-12 minutes and enjoy!

Pumpkin-Peanut Butter Dog Treats

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Pumpkin-Peanut Butter Dog Treats -- Epicurean VeganThese are similar to the other dog treats I made, but this time I added pureed pumpkin. I meant to add some fresh parsley and mint, but completely forgot—next time, I guess. We’ll just have to continue to deal with Moe’s stinky breath until it’s time to make more treats. Since commercial treats are full of artificial ingredients, preservatives and animal products, we prefer to make his own treats. It’s especially convenient since Moe has been working on his Canine Good Citizen training so that he can be a therapy dog. Lots of training means lots of treats, so I feel better about loading him up with these and not the gross store-bought ones. I also froze the remaining pumpkin puree to use the next time I make treats.

INGREDIENTS:
1/4 C peanut butter
1/4 C canned pumpkin (make sure it’s just the puree and not the pie-filling that contains spices and other stuff)
1 C water
2 Tbs oil (flax, omega, olive, or vegetable)
1-1/2 C flour
1-3/4 C whole wheat flour
1/4 C fresh mint, minced (optional)
1/4 C fresh parsley, minced (optional)

DIRECTIONS:
Preheat oven to 350. Using an electric mixer, combine the peanut butter, pumpkin, water, and oil. If using, you can throw in the parsley and mint here, too. Combine until smooth. Slowly add the flours and mix until well combined.

Pumpkin-Peanut Butter Dog Treats -- Epicurean VeganDivide the dough in half. You may want to cover the portion you’re not using, as it will start to dry out. Working with half the dough at a time is easier. On a lightly floured surface, roll out the dough to about 1/4″ thickness. I then used a pizza cutter to make small squares.

Pumpkin-Peanut Butter Dog Treats -- Epicurean VeganPlace the pieces onto a large baking sheet. Yes, this step is time-consuming (a great job for the kids to help with!), and you can cut them into any shape and size  you’d like, but this size works great for training and you don’t have to break them up. If you cut them like I did, you’ll get just over 2-1/2 of the baking sheets of them. Bake for 18-20 minutes.

Pumpkin-Peanut Butter Dog Treats -- Epicurean Vegan

They come out pretty crispy, so I pour them into a large metal bowl so I can reuse the pan. Once they’ve cooled, store them in an air-tight container and they will last up to 6 weeks.

They are Moe-Approved!

Peanutty Tofu Roll-Ups

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Peanutty Tofu Roll-Ups -- Epicurean VeganThese wraps are excellent for a fresh and quick meal that you can customize to your liking. The recipe comes from 1000 Vegan Recipes, but I altered it a little, as I thought it was too peanut buttery. You can add your own favorite veggies to make your perfect wrap.

INGREDIENTS:
8 oz firm tofu, drained and patted dry
2/3 C peanut butter (I used just a 1/3 C–and crunchy, too. The food processor smooths it out anyway)
1 Tbs soy sauce (I used tamari)
1 Tbs lime juice
1/2 tsp grated ginger
1 garlic clove, minced
1/4 tsp cayenne
1 Tbs yellow miso (I added this)
4- 10″ tortillas or lavish bread
Veggies I used: spinach, sliced carrots, sliced cucumber, and sliced orange bell pepper

DIRECTIONS:
In a food processor, combine the tofu, peanut butter, and tamari; process until smooth. Add lime juice, ginger, garlic, and cayenne; continue to process until smooth and well blended. Leave for 30 minutes at room temperature to allow flavors to blend.

Peanutty Tofu Roll-Ups -- Epicurean Vegan

Assemble the wraps by spreading some tofu mixture on a tortilla, add your favorite veggies, wrap up, and slice in half. Enjoy!

Peanutty Tofu Roll-Ups
 
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These wraps are excellent for a fresh and quick meal that you can customize to your liking. The recipe comes from 1000 Vegan Recipes, but I altered it a little, as I thought it was too peanut buttery. You can add your own favorite veggies to make your perfect wrap.
Author:
Ingredients
  • 8 oz firm tofu, drained and patted dry
  • ⅔ C peanut butter (I used just a ⅓ C--and crunchy, too. The food processor smooths it out anyway)
  • 1 Tbs soy sauce (I used tamari)
  • 1 Tbs lime juice
  • ½ tsp grated ginger
  • 1 garlic clove, minced
  • ¼ tsp cayenne
  • 1 Tbs yellow miso (I added this)
  • 4- 10" tortillas or lavish bread
  • Veggies I used: spinach, sliced carrots, sliced cucumber, and sliced orange bell pepper
Directions
  1. In a food processor, combine the tofu, peanut butter, and tamari; process until smooth. Add lime juice, ginger, garlic, and cayenne; continue to process until smooth and well blended. Leave for 30 minutes at room temperature to allow flavors to blend.
  2. Assemble the wraps by spreading some tofu mixture on a tortilla, add your favorite veggies, wrap up, and slice in half. Enjoy!

 

All-Natural, Vegan Dog Treats

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All-Natural, Vegan Dog Treats -- Epicurean VeganSorry, these may not look appetizing to you, but your dog will love them! Have you ever looked at the ingredients in some commercial dog treats? They are packed full of artificial flavors, colors, preservatives and animal products. They’re pricey, too. Save your money (and your dog’s health) by making your own—they’re so simple. Our dog, Moe (a 90-lb lap dog) LOVES peanut butter and as much fun as it can be to watch him try to lick it off the roof of his mouth, biscuit treats are a much simpler (and less messy) alternative. These would be cute cut into the shape of dog biscuits, but since we usually only give him small treats at a time, making these bit-sized ones were ideal. The recipe is from All Natural Dog Treat, offering lots of different recipes, including a grain-free peanut butter recipe. These treats will keep at room temperature for 2-3 weeks, or 6 weeks in the refrigerator. They are also freeze-able and . . . Moe-Approved.

All-Natural, Vegan Dog Treats -- Epicurean VeganSorry about the duck, folks. But Moe knows we don’t eat meat and that his birthday present—turned 4 earlier this month—is just for pretend. 🙂

INGREDIENTS:
1-1/2 C whole wheat flour
1-1/2 C white flour
1/2 C organic, all-natural peanut butter
1 C water
2 Tbs oil

DIRECTIONS:
Preheat oven to 350. Using a mixer, combine the water, oil and peanut butter; cream until mixed well. Add the flours one cup at a time. You will have a crumbly mixture. This is where Moe poked his head into the kitchen, fully aware that I was making something with his most favorite and beloved ingredient. He stuck by my side in the kitchen until The Husband took him for a walk.

All-Natural, Vegan Dog Treats -- Epicurean Vegan

Press together tightly to form a hard ball.

All-Natural, Vegan Dog Treats -- Epicurean VeganI then divided the dough in half so that it’s easier to work with. Just work a little quickly as the other half of the dough will start to get a bit drier. Roll out to a 1/4″ thickness and cut into 3-4″ shapes. I used a pizza cutter to make little squares. Obviously, feel free to make any size or shape that your pup’s little heart desires.

All-Natural, Vegan Dog Treats -- Epicurean VeganThis is just half the dough—I ended up with twice this much. Place on an ungreased cookie sheet and bake for 20 minutes. Hopefully, the peanut butter smell in the house isn’t torturing Moe, but at least he gets these all-natural treats to make up for it!

All-Natural, Vegan Dog Treats -- Epicurean Vegan

Spring Rolls with Peanut Dipping Sauce

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Spring Rolls with Peanut Dipping Sauce -- Epicurean VeganThese have always been a favorite of mine and are great for a big crowd. I won’t lie—there is a bit of prep work. Fortunately, you can chop up ingredients either earlier in the day, or even the day before. It also doesn’t hurt to enlist some help. The recipe is inspired by The Vegan Table, but I deviated off her recipe a bit and made some changes. These are definitely worth the work and can be served as an appetizer or light meal (depending on how many you put away)! 😉

INGREDIENTS:
20 rice paper wrappers
8-oz rice noodles
14-oz extra firm tofu, drained, pressed and cut into strips
1 large cucumber, peeled and cut into strips
3 large carrots, peeled and grated
1 can water chestnuts (I steamed them for about 10 minutes, but that’s optional)
1 cup fresh basil leaves
1/2 C fresh mint leaves
1 cup chopped peanuts
2 avocados, sliced thin (optional)
Peanut Dipping Sauce:
1/2 C peanut butter
1/4 C water
3 Tbs tamari soy sauce
2 Tbs lime juice
1 garlic clove, minced
1 Tbs ginger, minced

Spring Rolls with Peanut Dipping Sauce -- Epicurean Vegan

DIRECTIONS:
Saute the tofu in a pan with a bit of oil:

Spring Rolls with Peanut Dipping Sauce -- Epicurean VeganCook noodles according to package instructions. Rinse with cold water. In a pie plate or other large plate, add some warm water and place a rice wrapper in it–let it absorb the water for about 30-45 seconds. Lay it onto a clean, dry surface and add another sheet to the plate of water so it’s ready to go when you’re done making the first roll.

Spring Rolls with Peanut Dipping Sauce -- Epicurean VeganLayer on noodles, carrots, tofu, cucumber, peanuts, water chestnuts, avocado (if using), 2 small basil leaves, and one mint leaf.

I found that it’s best to tightly fold over one side (top), then fold each side (on the left and right), then fold remaining side (bottom). Place onto a large platter. I got roughly 18 rolls.

Spring Rolls with Peanut Dipping Sauce -- Epicurean VeganPeanut Dipping Sauce:
Blend all ingredients. I used a food processor. The sauce is a little thick for my taste, so I added some more water. I think it’s easiest to spoon the sauce onto the rolls, otherwise, the innards will fall out. Slice in half to serve as appetizers or enjoy as they are!

Spring Rolls with Peanut Dipping Sauce -- Epicurean VeganSauce recipe: The Vegan Table

Peanut Butter Hummus

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Peanut Butter Hummus -- Epicurean VeganI think this is a great hummus variety, especially for kids who aren’t crazy about regular hummus. Spread this on a tortilla with sprouts and veggies and it’ll make a healthy lunch. It’s also great on apples or celery.

INGREDIENTS:
1 15-oz can garbanzo beans
1/3 C warm water
4 Tbs peanut butter
2 Tbs olive oil
3 Tbs lemon or lime juice (I used lemon)
1 clove garlic
I added 1/2 tsp of cumin

DIRECTIONS:
Add all ingredients into a food processor and blend well. Store in an airtight container in the refrigerator for up to 3 days. Enjoy!

Recipe source: About.com

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