Vegan Recipes and Plant Based Cooking

 Sauces are kind of an obsession of mine. I spend a lot of thought trying to come up with new flavor combinations and ways to create the prefect viscosity using strictly vegan ingredients. I also like to keep it uncomplicated.  This sauce recipe is quick and easy, but very tasty. All you need is a microwave and a whisk.  Ingredients 2 tbls olive oil 1 tbl turmeric powder 1 tbl paprika 2 tsps oregano 3 cloves garlic 2 tbls sriracha  1/4 cup water 1 tbl salt 1/2 black pepper Prepare your garlic by peeling it and then slicing into each clove several times without cutting all the way through (like hasselback potatoes). In a microwave safe container add the oil, spices, garlic and sriracha.  Heat on high for 45 seconds.  You should have a fairly thick paste. Whisk everything to emulsify.  Slowly whisk in your water until your desired consistency is achieved.  It couldn't be easier to make, and yet, it's packed with flavor. The combination of turmeric and paprika is a spectacular one

I love plating a recipe beautifully almost as much as I love creating one. Getting to eat them is equally as  intoxicating.  If it looks beautiful, it's more likely to persuade someone to try it. The goal is always to persuade more people who might be on the fence to try some vegan recipes. Plant based food is just as, if not more, wonderful. Cream. butter, meat... they can all be replaced. Moreover, replacing them smartly, can result in a far superior finished product in every conceivable way.  This is my goal with every recipe.  Flavor is easy in vegan food. Plants and spices are rife with flavor. So I was focused on texture in this case. Tofu can be too soft, especially for vegan meatballs'. The addition of par cooked lentils was my way of creating that perfect chew. I believe it was a success. I hope you agree.  Tofu and Lentils Vegan Meatballs Recipe 14 ounce block extra firm tofu, drained overnight 3 cloves garlic, chunked 1 pint white or cremini mushrooms, diced 1/4 cup

When I first came up with this idea, I googled it. That's usually what I do when I come up with a recipe idea.  There are always numerous other similar ideas out there done by other people. This idea is no exception.  Let's face it, to come up with something truly and 100% new is virtually impossible.  However, all the other recipes that looked good and were popular,  required first cooking your lentils.  In this case we use uncooked lentils for a crunchier and nuttier finished product. It also eliminates a lot of extra work.  These lentils crisps are quick and easy to make and only have two essential ingredients: lentils and water.  I actually opted for a few more ingredients, but they are very basic ones you more than likely already have on hand. Just some oil and a few spices. The first batch I made, I ate them all in a day and half. They were just too good to resist. I had to make another batch and take the pictures immediately just to ensure I'd be able to photogra

This recipe is for low carb, vegan brownies. They certainly don't look vegan or low carb, do they? I've made low carb brownies before, but they contained peanut butter. In this case, I replace the peanut butter with tofu.  This changes the texture and density. And makes it accessible to people who can't have peanuts.  My recipe uses almond milk, which obviously might be a problem for people who can't have peanuts, but any plant milk will work. Soy, rice, oat. All varieties are kind of carb rich, but the whole batch of brownies only has a 1/4 cup total.  If anyone tells you that it's hard to make vegan baked goods, don't believe them.  I'm just an average baker and I have no problem coming up with simple and delicious recipes. I don't even really measure. I just eyeball most things and they still come out great.  Some baking is truly science, but the basic stuff  (like cookies, brownies, biscuits, muffins) is more forgiving than pastry chefs would have

  Tofu is my magic ingredient to replace so many things. Cream, eggs, meat, even flour.  In this case I made a white sauce (bechamel) using it as the foundation. The tofu substitutes for the roux and the milk.  It simplifies the recipe and the process. It lowers the carbs to virtually nil and it eliminates any animal products.  It's a sauce that's both full of protein and full of flavor.  Ingredients 3/4 package soft tofu, including the liquid 1 jalapeno, chunked 1 serrano, chunked 5 cloves garlic 2 tbls olive oil 1 1/2 tbls salt In a medium sauce pot bring to a simmer all the ingredients. Break up the tofu into small chunks. Cover the pot as it simmers. We want to retain the moisture.  Simmer 10 minutes.  Remove the cover and simmer 5 more minutes.  Add to a blender and puree until smooth.  Use as a sauce immediately or refrigerate in an airtight container overnight to thicken into a denser consistency. 

 Whenever I cook lentils there's always this super tasty liquid in there after they're done cooking. Sure, you can just leave the liquid with the lentils as you eat them. Perfectly wonderful. But just to experiment with flavors, textures and expectations, I thought to myself, maybe I could turn that yummy lentil liquid into a vegan brown gravy. Doesn't hurt to try. So try I did.  As far as I'm concerned, it was successful. To begin, you'll need to cook the lentils, in order to have the liquid that you'll later turn into the gravy.  Lentil Ingredients 1/2 cup dry lentils 2 cups water 1 tbl spicy mustard 1 tbl sriracha 2 guajillo peppers 2 pasilla peppers 3 cloves garlic 1 jalapeno 1 tbl olive oil 1 tsp turmeric 1 tsp paprika 1 tsp oregano 1 tbl salt Additional Ingredients for the Gravy 2 tbls spicy mustard 2 tbls sriracha  Add to a medium sauce pot the jalapeno and salt. Sweat over medium heat until they release their liquid. 3-5 minutes. Add the oil, garlic, rem

 Red peppers turn sweet when you cook them. Habaneros turn hotter. Garlic takes on a smokey, mellow quality. It's this triad of flavors that is the foundation for this vegan tofu sauce.  It's pretty easy to prepare and has only a handful of ingredients. However, it boasts a lot of flavor and a heaping dose of protein. I'm always on the hunt for more protein.  Tofu sauces and purees are a delicious and easy way to kick up the taste and protein on your meals.  Ingredients 1 large red bell pepper, large dice 1 habanero, large dice 5 cloves garlic 1/2 package soft tofu 1/3 cup water 1 tbl olive oil 2 1/2 tsps salt Instructions Add the red bell pepper and salt to a medium sauce pot. Bring to medium heat and simmer until the pepper begins to release its water.  Add the oil, habanero, garlic. Continue to cook over medium heat until the garlic is fragrant. About 5 minutes.  Add the tofu and water.  Simmer covered until the bell pepper is tender. About 7 minutes.  Remove the cover a