Tofu Steaks

Tofu Steaks
Vegan; 30 minutes; Serves 3

1 14 oz. package of tofu, drained and pressed
1 clove of garlic, minced
flour for dusting (if making gluten free, use brown rice flour), about 1/4 cup
3 Tablespoons cornmeal
1/2 teaspoon black pepper, white pepper and salt (to taste)
2 Thai dried peppers, crushed
Olive oil, to coat the pan (about 2 Tablespoons)
Vegan Worcestershire Sauce, to coat pan (about 2 Tablespoons, omit to make gluten free)

1. Drain the tofu and place in a sieve with a weighted plate on top to remove as much liquid as possible, leave for 30 minutes. Slice into 3 pieces.

2. In a shallow dish, combine flour, cornmeal, salt, pepper, minced garlic and crushed Thai pepper. Dust tofu in mixture .

3. Heat the oil and vegan Worcestershire sauce in a pan to a high temperature. Add the tofu and turn when crispy. Serve with Mushroom, Radish, Persimmon Chutney and some garlic bread....


Adapted from: http://www.food.com/recipe/tofu-steak-178472?oc=linkback

Cajun Chickpea Patties

Cajun Chickpea Patties
Serves 4

I made these for Bruce and the boys when they got back from Florida. Bruce missing my cooking, loved these and what was even better-the boys liked them too! In this household, we tend to like things spicy so you may have to adjust the heat. I served these on toasted buns with the chipotle mayo and for a side made a cucumber and tomato salad. (That was not a big hit with the boys.)

INGREDIENTS

1 tbsp oil
1/4 cup diced onion
3/4 poblano pepper, diced and seeded
2 15 oz can chickpeas, rinsed and drained
1 tsp thyme
1 tsp paprika
pinch of cayenne pepper
1 tsp adobo sauce
2 tbsp chopped fresh parsley
2 tbsp flour
1 tbsp cornstarch
salt and pepper to taste
oil for frying


1. Heat oil in a frying pan over medium heat. Saute onion, and poblano pepper for 5-7 mins, until softened. Remove from heat.

2. Place chickpeas in a food processor along with the onion mixture. Pulse until chickpeas are no longer whole, but dont process them too much. Place chickpeas in a bowl and add spices, hot sauce, and parsley. Mix well. Add flour and cornstarch and mix well.

3. Heat oil in a frying pan over med/med-hi heat (around 350 degrees). Shape chickpea mixture into 4 patties and fry in batches, about 2-3 mins per side, or until crispy and browned. Flip a few times if they are browning too quickly. If you have trouble forming the patties, add some more cornstarch to hold it all together.

Adapted from Vegan Dad Blog

Blueberry-Banana Muffins with Crumb Topping

Blueberry-Banana Muffins with Crumb Topping

These are by far my mom's favorite muffin recipe! When I worked at the CPA's office in SA, I would bring these in on those deadline days, and they would be devoured (by non vegans)! Super easy to make and they go quick, this is one of those perfect recipes for super ripe bananas....

3 ripe bananas
1/4 cup vegetable oil
1 cup sugar
1 tsp. salt
1 tsp. baking soda
2 1/2 cups flour, divided
3/4 cup fresh or unthawed frozen blueberries
1/2 cup brown sugar
4 Tbsp. nondairy margarine

1. Preheat the oven to 350°F.

2. In a medium bowl, mash the bananas with the oil and sugar and mix well.

3. In a small bowl, sift together the salt, the baking soda, and 2 cups of the flour.

4. Add the dry mixture to the banana mixture and stir by hand until the two are thoroughly combined. Fold in the blueberries.

5. Pour the batter into a lined muffin pan.

6. In a small bowl, combine the remaining 1/2 cup of flour, the brown sugar, and the nondairy margarine. Stir until the mixture forms coarse crumbs, then sprinkle the crumbs onto the muffins.

7. Bake the muffins for 25 minutes or until a toothpick inserted in the middle comes out clean.

Makes 10–12 muffins

Found: PETA.org

Peach Blackberry Basil Crumble

Peach Blackberry Basil Crumble
Vegan

While shopping at farmers markets, when I lived in SA-I picked up the blueberry infused balsamic vinegar. Shopping last week at the local farmers markets in COS, I picked up peaches, blackberries and basil. At that moment, I was inspired for what I was making for my potluck. This is the perfect dish that screams summer and will be the talk of anywhere you take this.... Never a bite left to take home ~_^

4 peaches, peeled and chopped
4 cups blackberries (2 pints)
2 tbsp blueberry infused balsamic vinegar
1 large handful of basil leaves, chopped
1⁄4 cup agave nectar or maple syrup – or more, depending on tartness of your berries

1. Preheat oven to 400. Combine the above in an oven-proof casserole dish, mix
and set aside.

5-6 tbsp flour
3 heaping tbsp brown sugar
1 stick cold earth balance

Cut butter into flour and sugar, then rub with your fingers to make a chunky,
crumbly mixture (not uniform). Sprinkle it over the top of the fruit, bake 30
minutes until golden and bubbly.

Adapted from Animal Vegetable Miracle by Barbara Kingsolver

Home-made Tortillas

Home-made Tortillas
Makes about 2 dozen-Cut the recipe inhalf to make about 1 dozen

They stay fresh for about 2 days, getting hard by the 3rd day. I love this recipe since there is no lard in the tortillas, and I use Spectrum's vegetable shortening. You know this is the real deal, I found this recipe in my grandmothers cookbook. It was comprised of recipes from women who volunteered as foster grandparents.

6 cups flour
1 t. salt
1 T. baking powder
8 T. shortening
1 3/4 cup warm water

Mix salt and baking powder into flour. Add shortening. Mix well. Slowly add water to flour. Knead mix and separate dough into many small balls. Knead each ball again. Flatten each ball into a patty. Then roll it to make it round and flat. Place it on a hot grill, turning it two or three times until it is well done. Tortilla should be soft.

Manuela Enriquez-June 16, 1918