Vegan Recipes and Plant Based Cooking

  Tofu purees are an easy way to incorporate more protein into a vegan diet. They're easy to make and add that extra punch of texture and flavor that is always welcome.  The poblano is a mildly spicy pepper that when combined with garlic and corn really shines. The combination of sweet, heat and savory is a culinary powerhouse.  While the tofu is mostly a protein delivery device, it also offers that wonderfully creamy texture without the need for any dairy.  Ingredients 1 large poblano, chunked 1/2 package soft or silken tofu, plus 1/4 cup packing liquid 3 cloves garlic 2 tbls frozen corn 1 tbl olive oil 1 tbl salt In a medium sauce pot sweat the poblano and garlic in the oil and salt for 5 minutes.  Add the tofu/liquid. Gently break it up with a rubber spatula.  Cover and simmer for 5 minutes.  Add the corn.  Recover and continue to simmer for approximately 7 minutes or until the poblano is tender.  Transfer to a blender and puree until smooth.  Don't let them tell you vegan i

  Thought I might try to extract a sauce out of kale and see how that would work.  Kale isn't traditionally thought of as a base for sauces, but maybe it should be.  Ingredients 4 cups kale leaves, trimmed from the stems 1 cup spinach 1/4 cup water 3 cloves garlic 1 jalapeno 3 pasilla peppers 1 tbl sriracha, plus 2 more tbls 1 tbl spicy mustard, plus 2 more tbls 1 tbl olive oil 2 tsps fennel seed 1 tsp basil 1 tsp black pepper 1 tbl salt Begin by toasting your garlic, peppers and spices in a medium sauce pot. When the pot is hot add the oil  Toast for 5 minutes.  Add the kale and water. Cover and allow the kale to steam for 5 minutes.  Stir in the 1 tbl sriracha and 1 tbl mustard as well as the spinach. Simmer covered again for 3 minutes.  Remove cover and continue to simmer for 10 more minutes. Until only 1/3 cup liquid remains.  Strain the liquid off into a small container and add the remaining sriracha and mustard. Whisk to combine.  Cool 5 minutes and your sauce is complete.  D

Most cauliflower purees use milk or cream. This vegan cauliflower puree recipe uses tofu to replace the cream. The result is a velvety texture. And since tofu carries other flavors so well, everything really pops.  While you could make cauliflower puree with a plant milk, I think tofu is far superior. It's thicker, creamier and carries flavors better. Tofu is the best vegan cream substitute I've found.  As long as you add enough salt and fat, it's just as good, in my opinion, even better than, using actual cream.  Ingredients 1/3 of a large head of cauliflower, cut into smallish florets 1/2 block soft/silken tofu, plus 2 tbls packing liquid 3 cloves garlic, chunked 1 habanero, deseeded, chunked 2 tbls olive oil 3 tbls nutritional yeast 1 tbl white vinegar 2 1/2 tsps salt In a medium sauce pot simmer the tofu + liquid, cauli, garlic, habanero and oil. Simmer covered until all the veg are tender. About 15 minutes.  Turn off the heat and leave the pot covered on the stove to r

  Purees... I love them. Pretty much every foodie does. They are this silky, saucy blanket that envelopes everything in their rainbow of flavors.  Tofu purees are at the top of my favorites. They're easy to do, yet they result in a product that tastes and feels like you put so much work into them.  This is a variation on pesto, however it's thinner and more on the saucy side.  3 cups arugula 1/2 block silken or soft tofu 2 tbls olive oil 5 cloves garlic, chunked 1 jalapeno, chunked 1 serrano, chunked 2 tbls nutritional yeast 2 tbls sunflower seeds 1/4 cup frozen corn 1 tbl salt Add all ingredients except the arugula to a medium sauce pot. Whisk together to liquefy the tofu. Cover and simmer over low heat until the pepper begin to soften. 7-10 minutes. Add the arugula and simmer for 3 more minutes.  Pour  the mixture into a blender and puree until smooth.  It can be used as is or you can refrigerate it for a few hours to thicken it a little more.