Vegan Recipes and Plant Based Cooking

The key to this particular sauce is to make sure you get the jalapenos and the garlic really nicely charred. This will create the smoky flavor that makes this sauce so wonderful.  Ingredients 4 Jalapenos 5 Small Cloves Garlic 1 Cup Spinach Half a 14 oz pkg Extra Firm Tofu 1/4 Cup Water, 1/2 Cup Water 1 Tsp Spicy Mustard 1 Tbl Canola Oil 2 Tsps Dry Rosemary 1 Bay Leaf 1 Tbl Salt 1/2 Tsp Black Pepper Instructions Cut the jalapenos into 1/2 inch chunks. Thickly slice the garlic. Add them to a small frying pan. Use your fingers to crumble the rosemary into the pan. Add the bay leaf as well.  Sauté over medium heat along with the salt, pepper and oil. Let them cook until the jalapenos are medium-dark brown on their skins.  Add the 1/4 cup water and let simmer for 5 minutes.  Put the spinach, tofu (drained of its liquid), 1/2 cup water and the mustard into a blender. Remove the bay leaf from the jalapeno mixture and discard it. Add the jalapeno mixture to the blender. Allow everything to coo

 I got the idea for this while watching Tournament of Champions IV on the Food Network. It's kind of a silly show, but I like it.  Tobias Dorzon did curry lamb meatballs and I thought to myself, I would like some vegan curry meatballs. Thanks Tobias! There's also an almond milk curry sauce to go with them.  Making the sauce, I mimicked all the flavors in the balls, so they would amplify each other.  If you're a fan of curry, you should definitely try this.  Curry Balls One 14 oz pkg extra firm tofu, dried overnight 1/2 cup lentils, ground in a spice grinder 3 cloves garlic, peeled and chunked 1 jalapeno, chunked 1 serrano, chunked 1 tbl canola oil 1 tbl salt 2 tsps curry powder 1 tsp smoked paprika 1/2 tsp crushed pepper flakes 1/2 tsp dry thyme 1/2 tsp black pepper Grind the lentils into dust in a spice grinder. Add everything to a food processor. Pulse until a dense dough like mixture is formed.  Roll into 1.5 inch diameter balls. A small spring loaded scoop helps make th