Vegan Recipes and Plant Based Cooking

This curry sauce is unique in that it doesn't use coconut milk and yet it's still rich and creamy thanks to the addition of the tofu. It's pretty simple too. Curry sauces can get complicated and utilize a laundry list of spices. In this case, I tried to keep the ingredients basic while still maintaining that classic curry heat and depth.  I used pre-packaged chili and curry powders. This was a first for me, but I'm quite pleased with the results.  Ingredients 1/2 package firm tofu, drained 3/4 cups water 3 cloves garlic 1 jalapeno 1 serrano 1/4 tsp chili powder 1/2 tsp curry powder 1/4 tsp turmeric 1 tbl salt 1/2 tsp black pepper 1 tbl canola oil Instructions In a small sauce pot cook the garlic, peppers and spices in the oil. Sauté until fragrant. Add the water. Cover.  Simmer and let steep for at least 10 minutes. 15-20 is better.  Add the tofu to a blender. Pour the sauce pot mixture over the tofu. Allow it to cool for 10 minutes.  Puree until smooth. Enjoy. 

One of my favorite preparations of tofu is just to cut it up really small and treat it like you would any ground protein. It's important to season it heavily, as it needs the flavor. It's also essential to cook it until it's nicely browned and has a pleasing texture. It's not hard to do and it makes all the difference.  Ingredients 1 block extra firm tofu, dried overnight 1 tbl salt 1/2 tsp black pepper 1 tsp italian seasoning 1/2 tsp garlic powder 1/4 tsp cayenne Instructions Drain the tofu and then wrap in a kitchen towel and let it dry overnight in the fridge. This step is crucial.  Next day, cut the block into cubes and transfer to a small bowl. Use a sharp knife to cut up the pieces until you have small shreds.  Season with the spices and toss to evenly coat.  Heat 1 tsp of oil in a large frying pan over medium high heat. Add the tofu. Spread it evenly across the pan and press down. Leave it alone for 5 minutes.  Stir. Then continue to cook. Stirring occasionally a

When I was a teenager I loved the Stouffer's Swedish meatballs tv dinner. It was that memory that inspired this vegan interpretation of that classic dish.  Mushroom Mixture 1 pint white button mushrooms, minced very small 7 cloves garlic, minced 2 jalapenos, minced 1 tsp canola oil 2 tsps salt Meatballs Mix 1/2 the prepared mushroom mix 1/4 cup dry lentils, ground in a spice grinder 14 oz package extra firm tofu, dried overnight 1 tbl canola oil 1/2 tsp nutmeg 1/4 tsp allspice 1 tbl salt 1/2 tsp black pepper Sauce Mix 2 cups almond milk 1/2 the prepared mushroom mixture 2 tbls spicy mustard 2 heaping spoonfuls hummus 1 tsp nutritional yeast  1 tbl sriracha 1 tbl canola oil 1/2 tsp nutmeg 1/4 tsp allspice 1/2 tsp garlic powder 2 tsps salt 1 tsp black pepper Instructions Start by cooking down the mushrooms and salt in a cast iron skillet. Do this over medium high heat. This is the best way to get deep, dark mushrooms. Cook them down until they're pretty well browned and then add

 My favorite muffin of all time is an apple muffin. Apple pie is my favorite pie. Apples are my favorite fruit. As far as I'm concerned, apples are the only dessert worthy fruit at all. That's just me. Your opinion may differ.  I haven't had a good muffin since I stopped using eggs and dairy.  It wasn't something that I found myself missing until recently. However, I missed it enough, that I decided it was time to fulfill the craving. Contrary to what the food world would have you believe, eggs, butter and milk are not necessary in order to create delicious cakes, cookies and muffins. Neither are fancy or expensive substitutes like plant butter or vegan egg replacers.  All that's needed are some common every day ingredients, that also happen to be vegan.  Ingredients 2 1/2 cups old fashioned oats 1/4 cup lightly salted roasted almonds 1/2 cup almond milk 2 tsps canola oil 1/2 cup sugar substitute 1 tsp almond extract 1 tsp baking powder 1 tsp baking soda 1/2 tsp cin

Craving something rich and cheesy, I decided to make a tofu based vegan cheese sauce.  There are several good brands of vegan cheese. I'm not going to endorse one over the other. This is personal preference and budget.  You know which ones you prefer.  Ingredients 2 Jalapenos 1 Serrano 6 Cloves Garlic Half a 14 oz pkg of firm Tofu 1/2 cup Almond Milk 2 tsps spicy mustard 1/4 cup mild, creamy Vegan Cheeze (2 slices or shredded measured to 1/4 cup) 1 Tbl canola oil 1 tsp dry Basil 1 Tbl Salt 1/2 tsp Black Pepper Instructions It's pretty simple to make. Sauté the chiles, garlic and spices in the oil until fragrant. About 5 minutes.  Add the almond milk, mustard and tofu. Cover and simmer until the tofu is soft. 10 minutes or so. Break up the tofu into smaller bits as you go.  Pour the hot mixture into a blender. Add the vegan cheese. Cover and let rest for 15 minutes.  Puree until smooth. 

Since realizing that tofu can be pureed to create creamy sauces, I have become a tofu sauce junkie.  I do it all the time now. The texture is so satisfying. And it always tastes intensely of whatever other ingredients you combine with it.  This particular sauce has a lot of depth thanks to the variety of peppers, the addition of spinach and the accent of mustard.  It's got some heat, but it's also got a lot of character. It's totally vegan.  Ingredients Half of a 14 oz block firm tofu, drained 1 small head of garlic, about 12 small cloves 1 jalapeno 1 serrano 1 habanero 3 handfuls fresh spinach or 1 cup 1 cup water 2 tbls canola oil 1 tbl spicy mustard 2 tsps dry basil 1 tbl salt 1/2 tsp black pepper Instructions In a small sauce pot sauté the peppers and spices in the oil until fragrant. About 5 minutes.  Stir in the water and mustard. Simmer uncovered for 10 minutes.  Add in the spinach and simmer until it's wilted down.  Cool the mixture and then puree in a blender w

This a really simple and easy sauce that will add tons of flavor to whatever it accompanies.  It only takes about 15 minutes of active work time to create and you'll be rewarded with something that tastes like you spent hours.  Ingredients 1 medium red bell pepper, chunked 3 cloves garlic, chunked 2 jalapenos, chunked 1 serrano, chunked 1 1/2 cups water 2 tbls canola oil 2 tsps dry rosemary, broken 1 tbl salt 1/2 tsp black pepper Instructions Add everything to a small sauce pot and simmer down as if you're making a broth.  Allow it to simmer for 10 minutes.  Cool and rest overnight in the fridge.  By resting it overnight we're achieving the same depth we would get if we left it on the stovetop to simmer for a few hours, but without all the extra work.  The next day, puree it in a blender until smooth.