Vegan Recipes and Plant Based Cooking

It took me a long time to learn the right ways to prepare tofu. It's an inscrutable ingredient for many.  If prepared well, it can be a delight to eat. If not, it can be downright terrible.  There are a lot of great ways to make tofu. There are also a lot of bad ways to make tofu. This is one of the great ways! If you cook your tofu using this recipe, I guarantee that you'll love it.  Ingredients One 14 oz pkg firm tofu, drained overnight 1 cup roasted, lightly salted almonds 1/2 cup rolled oats 2 tbls oil 2 tsps turmeric 2 tsps paprika 2 tsps italian seasoning 2 tsps garlic powder 1 tsp crushed pepper flakes 1 tsp ground cayenne  1 tbl salt 2 tsps black pepper Instructions Drain the tofu by removing it from the package and discarding the liquid. Wrap in a kitchen towel and stash in the fridge overnight.  Add all ingredients to your food processor and buzz until a thick paste is formed. Cover the chute of the food processor with plastic wrap and store the mixture in the fridge

If you love curry, then you'll love this puree. It's the familiar spices and heat of a curry in a thick and rich tofu puree.  I've put my own spin on it. The spice blend is pretty minimalistic and a little bit different. An Americanized curry to be sure.  The combination of turmeric and paprika is one of my favorites. It might turn out to be yours as well.  Thanks to the tofu base, it's creamy and full of protein.  It takes very little time to make and only a handful of common ingredients. With very little effort, you'll be rewarded with buckets of flavor.  Ingredients Half of a 14 oz. Package Firm Tofu, drained 2 Jalapenos, chunked 1 Serrano, chunked 7 Small Cloves of Garlic, chunked 2/3 Cups Water 2 Tbls Oil 2 Tsps Turmeric 1 Tsp Paprika 1 Tsp Crushed Pepper Flakes 1/2 Tsps Dried Oregano 1 Tbl Salt 1/2 Tsp Black Pepper Instructions Add to a small sauce pot the peppers and salt. Cook over medium heat for 5 minutes. Add the oil, garlic and remaining spices. Stir and

This sauce is inspired by romesco and the use of almonds in sauce making. It's much hotter and doesn't use red bell pepper. That was the inspiration though.  To make sure it's not insanely hot, garbanzo beans temper it a bit.  Ingredients 1 poblano, small chunks 1 jalapeno, small chunks 1 serrano, small chunks 1 habanero, small chunks 1/2 cup roasted, lightly salted almonds 6 cloves garlic, smashed 2 tbls olive or veg oil 1 1/2 cups water 1/2 cup garbanzo beans, rinsed 1 tbl salt 1 tsp black pepper 1 tsp dry rosemary Instructions Sauté the garlic and peppers in the oil with the seasoning/herbs for 5 minutes.   Stir in the water, almonds and garbanzos. Bring to a boil and then simmer uncovered for 15 minutes.  Puree in a blender until smooth. 

OMG! When I took my first mouthful of this vegan cheesecake it was orgasmic.  It was a first attempt and I was just hoping it would come out okay.   It was incredible! One of the best desserts I've ever had.  Traditional cheesecake is a fussy dessert to make, but this one is not. All the work happens in the food processor and it's only a handful of ingredients.  When I was first creating this I wasn't entirely sure whether or not I should bake the filling or just set it in the fridge. I decided to try baking it and I'm so glad that I did. Not only was the flavor phenomenal, but the texture was also pretty near perfect. Crust Ingredients 1/2 cup lightly salted, roosted almonds 1/2 cup old fashioned oats 1/3 cup granulated erythritol  2 tbls original flavor almond milk 1 tsp salt Filling Ingredients 1/2 package firm tofu, drained 3/4 cup lightly salted, roasted almonds 3/4 cup old fashioned oats 1/2 cup granulated erythritol  1 cap full almond extract 3 tbls original f