Showing posts from January, 2021

Tandoori Vegan Garden Recipe

If you haven't yet tried using indian spice mixtures as a subtle way to intensify existing flavor, now is the time to start.  They flawlessly create a subtle flavor backbone that seamlessly supports simpler, cleaner flavor profiles.  They work in the same way that a mirepoix does. Reinforcing the other flavors.  The trick is to just use them in small quantities.  One really wonderful example is this simple mixture of beans and veg. It's nothing special on its own. But a little bit of tandoori spice mix amps up all the other components.  Ingredients 1 Green Bell Pepper, diced 1 Long Hot Pepper, diced 1 Jalapeno Pepper, minced 1 Serrano Pepper, minced 1 cup Roasted Broccoli, cut small 3 Cloves Garlic, minced 1 Can Dark Red Kidney Beans, rinsed 1 Can Garbanzo Beans, rinsed 2 tbls olive oil 1 tbl hot sauce 1tsp tandoori spice rub 1 tsp oregano 2 1/2 tsps salt 1 tsp black pepper Extra Sauce 1 part each spicy mustard and hot sauce. Whisk to combine. 

Edamame Tofu Mousse Recipe

This is an easy puree that boasts plenty of protein. Tofu and edamame don't inherently have much flavor, but they act as vehicles to carry tthe other flavors we'll be adding.  Ingredients 1 10-12 oz package frozen edamame 1/2 package silken firm tofu 2 tbls olive oil 1 tbl white vinegar 1 jalapeno, deseeded and chunked 1 serrano, deseeded and chunked 1 large garlic clove 2 1/2 tsps salt A double hit of soy protein with the tofu and the edamame.  If available look for shelled edamame. I mistakenly got it still in the pods  It's a bit of extra work to get them all out of their casings. Edamame pods are not edible. Only the beans within are.  Steam in the bag type also simplifies things. But you can defrost standard frozen veg in the microwave in a covered bowl with a few tablespoons of water. 3-4 minutes. It doesn't need to be hot. Just thawed.  Puree until smooth in your food processor.  Add it to virtually any savory dish to amp up the flavor and the creamy factor. 

There is no exception to veganism for a vaccine

 The defining principle of veganism is that we do not exploit animals to our own benefit. Therefore, a Covid vaccine that uses animal death in its manufacture is decidedly not vegan.  Religious groups love to use medicine and life saving measures as ways to circumvent their tenets. Such is the nature of religion.   The rules only apply when they are convenient.  But veganism is neither a religion nor convenient.  The basic foundation of veganism is that human life is not more important than animal life. We have no right to use animals to sustain or save ourselves.  A vaccine that uses animal tissue can never be vegan under any circumstances. 

Green Pea and Tofu Puree Vegan Recipe

Peas have lots of protein. Tofu does too. Why not combine them for that much more.  This is a simple, quick recipe to execute. Still, it delivers on flavor and nutrition.  Ingredients 1 10 ounce bag frozen peas, defrosted 1/2 package silken firm tofu 2 tbls olive oil 3 cloves garlic 1 jalapeno, deseeded and chunked 2 1/2 tsps salt 1 tsp oregano I defrosted my peas in the microwave with a few tablespoons of water. I just used the bowl I planned to store the puree in when it was done. Loosely cover and nuke on high for 1 1/2 - 2 minutes. Just until the peas are barely thawed.  If you want a gorgeous green color for your finished puree do not cook the frozen peas. Make sure to just defrost them. Also don't use canned peas. Fresh peas would work. Fresh peas would need to be blanched and shocked.  Puree all ingredient until smooth. 

Roasted Poblano Puree

I thought a poblano pepper puree sounded like a good idea. Turns out I was right.  Poblano Pepper Puree Ingredients 1/2 box silken firm tofu 5 cloves garlic, chunked 1 large poblano, roasted, chunked 1 jalapeno, roasted, chunked 1 serrano, roasted, chunked 1 1/2 tbls salt 2 1/2 tbl olive oil 2 tbls white vinegar Roasting the peppers gives a smokiness that adds a lot of depth.  There's some heat, but it's also creamy, salty and acidic. 

Chocolate Power Truffles Vegan Recipe

These are a great little candy substitute. They're a sweet treat with some decent nutritional benefits.  Very easy to make.  Vegan Truffle Ingredients  2 cups quick oats 1/2 cup cocoa powder 1/4 cup peanut butter 3 tbls sweetener (sugar alt or real sugar) 1/3 cup plant milk or water 2 tsps salt Pulse in a food processor until it comes together as a chunky, moist paste.  Add the liquid in increments. You may need a little more or a little less.  Refrigerate for at least 15 minutes.  Roll into balls.  Store in an airtight container and refrigerate another 4 hours at least. To let the oats hydrate and everything solidify.  A sweet vegan treat that's easy and inexpensive to make.  It's also antioxidant and protein rich.  Keep refrigerated in an air tight container  to retain the right texture and maximum sweetness.