Greek Wraps with Lemon-Kissed Tofu

Greek Wrap

I always find a ton of recipe ideas while perusing Flipboard, and often email them to myself only to forget about ever sending them. However, this time around, I actually remembered to come back to this particular recipe.

These Greek Wraps with Lemon-Kissed Tofu were actually featured in a contest for Vegetarian Times and So Delicious Dairy Free. I love, love the technique used for pressing lemon zest into the block of tofu and then searing both sides of the tofu block. It’s such a great idea and I plan to use it for other tofu dishes.

I have to admit, though, that I didn’t care for the So Delicious Plain Greek Cultured Coconut Milk. I love coconut milk yogurt, but I found this too sweet for being a plain yogurt. I actually used some salad dressing I had on hand to jazz it up. (Next time, I’ll use a different plain yogurt and turn it into a tzatziki sauce with dill and cucumber.) The final result was pretty tasty and filling.

Hope you all are well!

Vegan Round-up: Burritos, Meal Planning and Smoked Buns

Caffe LatteI haven’t exactly been living up to my New Year’s resolution of blogging more, have I? Excuses, I have them. But you don’t want to hear those. I hope the New Year is treating you well. Here are a few things I found on the Web to send you off into the weekend. I hope all is well!

I’m making these delicious-looking burritos for our lunches next week.

Where did Vegan Yum Yum go?

I’m curious about Luminous Vegans’ experience with Well Vegan, a vegan meal-planning site. (I still want to make this site more about meal-planning.)

The New York Times has some great recipes if your New Year’s resolution was to go vegan.

Smoked Tofu Buns? Um, yes, please.

Here’s another new vegan cookbook I’d like to add to my collection. Too many to choose from nowadays!

Have you heard? David Bowie is putting out a new album! Here’s the first single (hopefully it won’t get taken down):

Have a great weekend!

Vegan Fish Sandwich and Coleslaw

I made these delicious little fish filets for the first time a few years ago. ( You can find the recipe here.) Yes, making the filets does involve frying in oil, but don’t be scared. I usually don’t have a lot of luck frying food, but these have turned out each and every time I’ve made them. The key is to make sure you press the tofu for at least an hour, and make sure you put enough oil in the skillet. I always use my cast iron skillet and fill it about a quarter of an inch deep with canola oil. Test the temperature of the oil by sprinkling a few panko crumbs in there. If it sizzles, it’s ready to go.

I served my fish filets on rye bread with a dollop of homemade tartar sauce (Vegenaise, dill, pickle relish) and mixed greens. On the side, I served a baked sweet potato and homemade coleslaw.

I hope you all are well!

Sesame-Crusted Tofu with Lemongrass-Orange Reduction

This dish didn’t exactly turn out as the recipe intended, but it was wonderful nonetheless. First off, I didn’t have any lemongrass. I knew I could find some in town, but I didn’t have the time to venture out to get it. So, I just made it without and without any substitution. Second, according to the recipe, the sauce is supposed to thicken after simmering for 5 minutes. That didn’t happen. At all. I simmered for 15 minutes and it remained the same consistency. So, I just added a bit of arrowroot powder and, in no time, it turned into a wonderful, thick glaze.

For the side, I made brown rice and, to make it easy, I just threw frozen, shelled edamame on the top to steam through while I made the tofu and sauce. I also had a few vegetable gyoza from Trader Joe’s and a little bit of sriracha to drizzle on the rice.

All in all, despite a few bumps, it was a wonderful and easy dish that I’ll definitely make again. Also, if you Google it, you can find the whole recipe online; I just didn’t want to post it here since it wasn’t my own.

Menu for the Week: Pumpkin Muffins, Chickpea Salad and Sesame Tofu

Hello there! I hope you all are well. I’ve been in kind of a cooking rut the past few weeks, but the cooler temperatures are inspiring me to get back into the kitchen. Thank you for being patient with me.

I don’t have any food pics just yet, but I thought to get started I’d post my menu for this week with the hope that maybe it will help you plan yours. One day, when I win the lottery and don’t have to work, I’ll actually be able to put together full menus and grocery lists like I intended with this blog, but, for now, this will have to do.

Anyway, here are my planned meals for the next week and I plan on taking pics of each to post on here soon:

Breakfast:

Pumpkin Bran Muffins — from “Vegan Brunch
Oatmeal and toast w/ pecans and maple syrup
Yogurt w/ Maple Almond Granola — from “Vegan Soul Kitchen

Lunch:

Chickpea salad sandwiches w/ tortilla chips — my own recipe, which I’ll post soon
Split Pea and Apple Soup w/ cheese and crackers — from “The Vegan Slow Cooker

Dinner:

Sesame-Crusted Tofu  w/ Lemongrass-Orange Reduction, served w/ brown rice, edamame and gyoza — from October Vegetarian Times
Chickpea Tomato Soup w/ grilled cheese and pickles — from “Vegan Yum Yum” (She’s back, by the way!!)
Tempeh Helper w/ salad — from “Appetite for Reduction

Vegan Weekly Roundup: Cobb Salad, Gin Fizz and Deep-Fried Goodness

This Chickpea Cobb Salad looks amazing (minus the egg)!

Holy crap. Deep-friend Vegan Mac and Cheese.

“Vegan Sandwiches Save the Day!”? I think I just found my next cookbook.

This Blackberry Gin Fizz looks so refreshing.

This guide to ingredient substitutions offers lots of vegan ideas.

I can’t wait to use my black salt to make these tofu omelets.

And here’s a little Jimmy Smith to go with that gin fizz.

Recipe: Muttar Paneer

So I guess this recipe should be called Muttar Tofu instead of Muttar Paneer, but, either way, it’s delicious. I adapted it from a Nigella Lawson recipe featured on the Food Network. Cubes of tofu are fried until golden and then simmered in a tomato broth with spices, garlic, onion, ginger and peas. It’s very friendly on the budget and super-quick to make. I like to serve mine with a dollop of homemade hummus and a splash of hot sauce.

Mutter Paneer (Tofu)

Ingredients:

  • 1 tbsp vegetable oil
  • 1 block of extra-firm tofu
  • 1 onion, halved
  • 2 cloves garlic, roughly chopped
  • 1-inch piece ginger, roughly chopped
  • Sprinkling of salt
  • 1 teaspoon turmeric
  • 1 teaspoon garam masala
  • 1 (16-ounce) packet frozen peas
  • 1 tbsp tomato paste
  • 1 cup vegetable stock

Directions:

Heat the oil in a large skillet and add the tofu cubes and fry until golden.

Put the onion, garlic cloves, and ginger into a food processor and blitz to a coarse pulp. Fry gently with the tofu cubes for about 5 minutes with a sprinkling of salt. Stir in the garam masala and turmeric and cook for another 2 minutes before adding the frozen peas.

Dissolve the tomato paste in the vegetable stock and pour into the pan. Stir again and turn the heat down to low, cover and cook for 15 minutes, tasting to check that the peas are tender.

Serve over basmati rice.

Enjoy!

Masala Baked Tofu and Curried Cabbage & Peas

This dish reminded me that I really need to cook more from “Appetite for Reduction.” The recipes in the book are low-fat, but they certainly don’t lack the flavor. And I love that there is a lot of nutritional value to each recipe.

Both the tofu recipe and the cabbage recipe have very similar ingredients. For the Masala Baked Tofu, slices of tofu marinate in a mixture of soy (I used Bragg’s), vinegar, garlic, ginger and spices. The final result packed so much flavor.

The Curried Cabbage & Peas comes together so quickly. Sliced cabbage and carrots are simmered in a broth with curry, onions, garlic and more. The aromas coming off both dishes were amazing. (My downstairs neighbor even sent me a text from below commenting on how great it smelled.)

I could see serving this with a side of basmati rice if you want to bulk it up a bit, but it works just fine without it.

Classic Broccoli Quiche


I just realized that my food has been taking on the shape of pie lately. Weird. Anyway, this delicious dish is one of the lunch items I have included in my latest meal plan, which is in “beta” right now. The recipe comes from “Vegan Brunch.” It’s one that I’ve been wanting to make for a while, but was inspired to do so after reading a post on Luminous Vegans’ site. I opted to make my own pie crust, but I wouldn’t blame you one bit for buying a store-bought crust. The final result is so, so good and really does taste very similar to its egg-based counterpart. I served mine with a kale and apple salad with a lemon and olive oil dressing.

Want to know a trick for tenderizing raw kale? Give it a massage. First remove the woody stem, then tear the leaves apart with your hands. Submerge the kale in water to give it a rinse. Finally, massage the kale by giving handfuls of it a squeeze. Dark spots will appear on the leaves, which means the fibrous veins are breaking down and the leaves are becoming more tender. Cool, huh?

Italian Eggplant Casserole with Cashew-Tofu Ricotta

What can I say? I’m really enjoying “The Vegan Slow Cooker” and not having to deal with tons of dishes every night. This is the fourth recipe I’ve made from the book and it was a hit. Thinly sliced eggplant is layered with a marinara sauce and creamy cashew-tofu ricotta. More like a thick sauce than a casserole, I served mine over a bed of whole wheat rotini pasta and a side of spring mix salad with lemon juice.

The dish was easy enough to throw together, but I used store-bought marinara to make it even easier. Call me lazy. Simply throw the tofu, cashews and other ingredients into a food processor, slice the eggplant and layer with the marinara in your crockpot. Cook on low for 6 to 8 hours. That’s it.

I was worried that the eggplant would turn out bitter since the recipe doesn’t require you to salt and blot it with a towel, but it wasn’t bitter at all.

This dish is definitely a keeper.