Chipotle Bowl

This recipe has nothing to do with the fast food restaurant, Chipotle. When we lived in So. California there used to be this really great Cafe near downtown Los Angeles called "Luna Sol" and this was on their menu. I think that cafe went out of business, which is a shame because they had wonderfully healthy food for low prices in a neighborhood that didn't have a lot of other healthy and affordable prices. So this is an homage to my favorite defunct LA cafe. This is a great recipe for using up leftover brown rice.

1 package of extra firm tofu, rinsed, patted dry and cut into 1" cubes
Extra virgin or canola oil 
1-2 c. cooked kidney beans (or 1 15 oz. can rinsed and drained)
1-2 c. cooked brown rice
1 c. chipotle flavored salsa
1/2 a small red onion, sliced into thin rounds
2 Tbsp. water

1) Heat the oil in a large saute pan or a wok. Add the tofu and let it brown for about 5-7 minutes. Toss and let it continue to brown for another 5 minutes. Meanwhile spoon the warm rice into 2-4 bowls.

2) Add the kidney beans and salsa. Continue to cook until heated through, about another 5 minutes.

3) Spoon the tofu & kidney bean mixture over the rice in each bowl making sure to get all of the sauce evenly distributed.

4) Put about 2 Tbsp. of water into the pan and add the onion slices. Saute until soft, about 5 minutes. Place the onions atop each serving.

This makes 2-4 servings depending on how much beans & rice you use and what else you're serving.

Pad See Ew

This is far and away my kids favorite dish. It is so rare for all 3 of them to like the same thing prepared in the same way - for example, they all like apples but one of them likes her apples whole, one of them likes them peeled and chopped, and the other one likes them chopped but not peeled. And so it goes with almost everything. This is one of the few things I can just make a big pot of an all of them will devour it without a single complaint or request for alteration.

So of course I have to be the annoying one with this recipe. My kids all eat it with broccoli, but I prefer gai lan (Chinese broccoli), so I make it with broccoli for them and with gai lan for my husband and I. You can use whichever one you want.

The signature of Pad See Ew is the sweet sauce. This is achieved by using kecap manis, which is a syrupy soy sauce. I've tried to make my own by caramelizing sugar in soy sauce but it's way easier and less messy to purchase it. They have it at my regular grocery store in the ethnic foods section or you could find it at any large Asian grocery or online. Often pad see ew will have fish sauce, I just add a little vinegar for that tang. 

14-16 oz. wide rice noodles, cooked/soaked according to package directions but just shy of done
1/4 c. kecap manis (sweet soy sauce)
2 Tbsp. shoyu or tamari
2 Tbsp. vegetarian stirfry sauce (any kind)
1 Tbsp. vinegar (rice or distilled white both work well for this)
2 Tbsp. canola oil (or other flavorless oil)
5-6 cloves of garlic (less if you're sensitive, but you really do need a lot)
1 onion, halved and thinly slices (I leave this out when I make it for my kids)
1 lb. extra firm tofu, cubed
1 bunch of gai lan or broccoli (broccoli cut into florets, for the gai lan, use both the leaves and the stems but separate them then chop them)

1) With any stirfry it's always best to try to prep everything before you start cooking because things cook quickly when you stirfry. To make the sauce, whisk together the kecap manis, shoyu or tamari or soy sauce, vegetarian stirfry sauce and vinegar in a small bowl and set aside. Slice your onion, cube your tofu, mince your garlic and prepare your broccoli or gai lan.

Here is what gai lan looks like.

2) Prepare the rice noodles according to the package directions, but keep them al dente because you will also stirfry them. If you can, try to time it so that the noodles finish cooking right before you're ready to add them to the wok.

3) Heat the oil in a large wok or pot over pretty high heat and add the garlic, saute until fragrant but not browning.  Add the onion, tofu, and the chopped gai lan stems if using. Continue to cook until the onions have softened a bit.

4) When the noodles are ready drain them and add them to the stirfry along with the sauce. Toss to mix well and cook for about 5 more minutes.

5) Add the greens and continue to cook until they are just barely wilted.

This makes 4-6 servings.

Sesame Ginger Tempeh Sandwiches

As far as I know, Asian food and sandwiches aren't really synonymous. I'm not claiming to know all the food from every country in Asia, but I haven't heard of Chinese, Japanese, Thai, Vietnamese Korean or Indonesian sandwiches. If you know of any, please let me know so that I can try them because this sandwich is delicious.

This brings me to another point. When I say "Asian food" I recognize that Asia is a continent made up of vastly different people groups and cuisines. But this sandwich isn't really from any particular Asian country, it just uses various traditionally Asian flavors. So be notified, I know "Asian food" is a very general term and all food from Asia is not alike.

For this recipe you'll be making a marinade to bake the tempeh, a simple sauce, and a simple slaw. Then it's all assembled on a roll of your choice.

8 oz. tempeh (as usual for these tempeh sandwiches, try to get a long rectangle shaped tempeh cake rather than those short, stubby square ones).
1/4 c. water or vegetable broth
2 Tbsp. shoyu or tamari
2 Tbsp. fresh squeezed lemon juice (or rice vinegar in a pinch)
1 Tbsp. chile garlic paste
2 cloves of garlic, minced
1/2" knob of fresh ginger, peeled and grated or finely minced
2 scallions, roughly chopped
2 tsp. arrowroot powder or corn starch and 4 tsp. water, mixed together
2 c. cabbage, shredded
1/2 tsp. rice wine or brown rice vinegar
1/4 tsp. toasted sesame oil
A small pinch of sea salt
about 1/3-1/2  c. Veganaise
Sriracha hot sauce or chili garlic paste to taste, I like about 1 Tbsp.
4 rolls of your choice, (I like multigrain ciabatta, just because they're usually the right size for the tempeh patties)

1) Preheat your oven to 375 degrees F. Prepare the marinade by whisking together the water or broth, shoyu, lemon, chili garlic paste, garlic, ginger and scallions in a small bowl. Set aside.

2) Slice the tempeh in half width wise to make two squares. Then slice each square in half lengthwise through the center forming two flat squares (not two little fat rectangles).

3) Place the tempeh in a 2 quart baking dish and pour the marinade over the top. Gently toss the tempeh around to coat in the marinade and cover with foil and bake for 15 minutes.
 

4) Mix the arrowroot or corn starch and water together in a small bowl and set aside.

5) As the tempeh bakes prepare the slaw by sprinkling 1/4 tsp. sea salt, the vinegar, and the toasted sesame oil over the thinly sliced cabbage (you could also use a bagged slaw mix from the grocery store) and tossing it together. Set aside.

6) Also prepare the Sriracha mayo in a small bowl by whisking the Veganaise and Sriracha hot sauce or chile garlic paste together in a small bowl. Set aside. You can also slice open your rolls at this point.

7) When the tempeh has baked for 15 minutes, remove the foil, give the arrowroot/water mixture one last whisk and pour it over the tempeh sauce (try to pour it into the spots where the sauce is visible). Use a fork to try to mix the arrowroot into the sauce a bit. Flip the tempeh patties over with a spatula and return to the oven, uncovered, for an additional 10-15 minutes to let the sauce thicken a bit.

8) To assemble the sandwiches, spread the Sriracha mayo over the tops and bottoms of each roll. Place a tempeh patty on the bottom half of each roll and top the tempeh with some of the slaw. Place the top of the roll over the slaw and secure with a toothpick or some similar device.

This makes 4 sandwiches.

Red Beans and Rice

When I first became a vegetarian in college my mainstay was those bags of Zatarain's red beans and rice. In the many, many, many years since college I've come to avoid pre-packaged meals as much as possible. I've often looked at red beans and rice recipes, but reading over ingredient lists I've been left uninspired and I have to admit I've not tried a single one I've looked at. Maybe they all would have been delicious, but I just wasn't motivated by them to try. So, of course, I finally decided to make my own. I don't know how this ingredient list will strike you, but let me assure you it is very delicious. The recipe is not a lot of work, but it does take quite a long time for the beans and rice to cook. For that reason this is an excellent meal to make on the weekend when you have some extra time, then you can use the leftovers for lunches during the week.

About 1 lb. of small red beans (if it's a little over or under that's no big deal), sorted, soaked and rinsed
About 2 tsp. extra virgin olive oil
1 large onion, diced
6 oz. tomato paste
1 Tbsp. yellow mustard
1 tsp. dried oregano
6 c. water, plus more added during the cooking process
1 c. rice
1 scant Tbsp. sea salt
1 pound container of fresh salsa (I got it in the deli section of the grocery store), or 1 recipe Pico de Gallo.

1. Lay the beans out on a large kitchen towel and sort through them removing any debris or discolored, broken, or  malformed beans. Rinse the beans to clean and then place them in a large bowl covered with 2-3 inches of water. Let them soak for at least 6 hours up to overnight. Once they have soaked, rise them in a strainer and set aside.

2. When the beans have been soaked and rinsed heat the olive oil in a large, heavy soup pot or Dutch oven. Add the onion and let it saute until soft, about 7 minutes.

3. When the onion is soft add the tomato paste, mustard and oregano. Let the tomato paste melt as you stir the mixture around to evenly coat all of the onions.

4. Once the tomato paste is distributed evenly over the onions add the beans and about 6 cups of hot water, or enough to cover the beans by about 2-3 inches, and bring to a boil.

5. Let the beans cook at medium boil (not a gentle simmer) for about 2 hours until they are completely soft, stirring occasionally and adding more hot water when it starts to evaporate too much. You want to keep the beans submerged in a lot of liquid so that they have room to move around in the pot and cook evenly.

6. When the beans are fully cooked but not falling apart, add 1 c. of rinsed brown rice and a little more water if necessary. Let it cook for 45 minutes longer, partially covered, and stir occasionally but keep an eye on it because you'll start letting the water evaporate at this point to form a thick sauce.

Here the salsa has just been added.

7. As the mixture boils only add more water at this point if it is about to dry out, but just enough to keep it boiling without drying out. Keep stirring and scraping the bottom of the pan at this point to avoid burning. When the rice is fully cooked, after about 45 minutes, add the entire container of fresh salsa and let it cook for 15 minutes longer as the liquid continues to evaporate into a thick sauce.

This is how thick the sauce should be.

 This makes 6-8 servings and tastes lovely topped with fresh Guacamole.

Mung Bean Dal

I'm calling this Mung Bean Dal, but you could use any kind of split peas or lentils. If you use lentils or split peas you will need to reduce the cooking time to about 35-45 minutes. Once you begin the cooking process things go quickly at first, so have all of your vegetables prepped and spices measured and ready to go.

Often times when making Indian food it's OK to make substitutions when you don't have a certain spice. However, I think that the fenugreek seeds are what give this recipe the most delicious aspect of it's flavor. You can find fenugreek seeds at Indian or African grocery stores, specialty spice stores, some well stocked spice sections in the regular grocery store, or online. They look like a malformed tan grain (maybe kind of like buckwheat groats). Once you smell them you will recognize the scent if you eat a lot of Indian food.

Since fenugreek is a big, chunky, whole spice (as are some of the other spices you'll be using) you either need to toast it and then grid it, or cook it in a screaming hot pan until it explodes (I prefer the second method because it's easier).

2-3 Tbsp. unrefined coconut oil or canola oil
1 tsp. cumin seeds
1 tsp. corriander seeds
1 tsp. fenugreek seeds
1/4 tsp. brown mustard seeds
1 tsp. freshly grated ginger
1 large white or yellow onion, minced
3 large cloves of garlic, minced
2 tsp. curry powder
1 tsp. sea salt
1/2 tsp. turmeric
1/2 tsp. sweet paprika
1/4 tsp. ground cumin
2 Tbsp. tomato paste
4 large tomatoes, minced with their juice or 28 oz. crushed tomatoes
2 c. mung beans or split peas or lentils, sorted, rinsed and drained
Vegetable broth (8 c. or more)
Juice of 1/2 a fresh lemon, about 2 Tbsp.
Fresh cilantro (1/2 c. or more as you like)

1)  Heat the oil over high heat in a large soup pot. Once small wisps of smoke arise from the oil add the cumin seeds, corriander seeds, fenugreek seeds and mustard seeds. Quickly throw the seeds into the oil and place the lid on the pot. The seeds should immediately begin popping and then calm down after about 30 seconds.

2) After 30 seconds of popping seeds, turn the heat down to medium and put in the onion, garlic and ginger and stir to mix. You want to do this step quickly so that you don't burn the seeds. Continue to saute the onions, garlic and ginger until soft but no browned, about 5-7 minutes.

3) Once the onions are softened add the other spices (curry powder, salt, turmeric, paprika, and cumin powder. If you happen to have some amchur around you could toss in 1/2 tsp. of that as well).

4) Mix the spices with the onions to coat and then add the 2 Tbsp. of tomato paste and let it melt as you stir it around to mix it with the onions.

5) Add the diced or crushed tomatoes, the mung beans and about 4 c. of vegetable broth (or more if you need it to submerge the beans). Bring the mixture to a boil, reduce to a low boil/high simmer, and let it cook for at least1 hour, stirring occasionally, or until the beans are completely tender. Make sure to add more liquid as necessary if it starts to evaporate too much, I usually end up adding another 4 c. of broth as the beans cook.

6) Once the beans are completely tender, continue to let it cook until the liquid evaporates to your desired thickness, keeping in mind it will continue to thicken a bit after it cools. Add about 1/2 c. of fresh cilantro and the fresh lemon juice, and stir to incorporate. Serve garnished with additional cilantro over rice or with naan bread.

This makes about 8-10 servings.

Pad Thai

As I said earlier in my Pad Kee Mow recipe, Thai food is my favorite. I will go to any length to enable myself to make good Thai food. There is a secret to making great tasting Thai food at home. The secret is to seek out authentic ingredients rather than trying to create shortcuts by using ingredients like ketchup. It will never taste right unless you take the time to find the right ingredients.

For Pad Thai, tamarind paste is what you need to try to find. It's a thick, tangy dark paste made from...tamarind. There are several places you can look to find it. Your best bet is to go to an ethnic grocery store (Asian, Middle Eastern, African, Mexican) if you live near one. You may also be able to find it in one of the various ethnic sections of your local grocery store (ours used to carry it but now they don't). If all else fails, and you really love Thai food, you can order it online. It's not expensive.

Note: Sometimes tamarind comes in a brick form and if that is all you can find it's fine to use that, but make the sauce in a blender instead if you have a brick of tamarind (or in a sauce pan and melt it over low heat). Also note: you can make the sauce saltier with more shoyu or tamari, tangier with more vinegar or tamarind, sweeter with more sugar, or richer with more peanut butter, but you really should add the lime and Asian hot sauce at the end.

I use peanut butter in my sauce even though Pad Thai normally has crushed peanuts in it. I don't like to use crushed peanuts because they get soggy in the left overs. If you'd rather use peanuts, go right ahead.

For the Sauce
3 Tbsp. shoyu, tamari or light soy sauce
1 1/2 Tbsp. sugar (I don't usually like to use sugar, but you need it for this sauce, this amount is greatly reduced from most Pad Thai recipes)
2 Tbsp. distilled white or rice vinegar
1 Tbsp. fresh lime juice
3 Tbsp. natural peanut butter
2-3 Tbsp. tamarind paste (there is no substitute for this)
1 Tbsp. paprika (not smoked)

For the Stirfry
2-3 Tbsp. canola or peanut oil
1 lb. firm or extra firm tofu, cubed into 1/2" (1 cm.) squares
1 large white onion, halved lengthwise and thinly sliced
5 cloves of garlic, minced (yes, 5)
8 oz. mushrooms (crimini/baby bella or button), sliced
1 red bell pepper, sliced into thin strips
1/2 c. cilantro leaves
10-14 oz. rice stick noodles, the thickest ones you can find
Lime wedges and Sriracha hot sauce to garnish

1) Bring a large pot of water to a boil. Once the water is boiling, turn the heat off and place the rice noodles into the water. Give the noodles a stir and then let them soak according to the package directions. This is usually somewhere between 7-10 minutes depending on the thickness of the noodles you are using. Err on the undercooked side because you're also going to stirfry them. It's an art, really, if you over soak them they will fall apart but if you under soak them they will be crunchy in places...do it for just the right amount of time.

2) As the water comes to a boil mix the ingredients for the sauce in a small bowl, making sure to dissolve the sugar, tamarind and peanut butter, and set aside.

3) As the water comes to a boil and the noodles soak, prepare all of your stirfry ingredients and have them ready to go. Heat the oil in a large wok or your largest pot over high heat and then add the tofu (if the heat isn't high enough the tofu will stick to the pan). Let the tofu sit and fry while you finish chopping the vegetables.

4) After about 5 minutes the tofu should be browning. Give it a toss and then add the onions and toss to combine. Let the onions cook with the tofu for another 3 minutes until the onions begin to soften.

5) When the onions are just softened add the garlic and toss to combine. Cook for 1 minute and then add the mushrooms and cook for 2-3 minutes. Right now would be the perfect time for the noodles to be done, but if they still need time turn off the heat on your stir fry until the noodles have finished soaking.  Once the noodles are done you can turn the heat back on the wok as you drain the noodles.

6) Once the noodles have been drained and the mushrooms are softened a bit, add the noodles to the wok. Pour the sauce over the noodles and add the peppers. Toss to coat all of the noodles with the sauce and continue to stirfry for about 5 more minutes.

7) Remove from the heat, add the cilantro and toss to combine.

This makes about 4 servings (or more if you have a light appetite and are serving other items) and should be served with fresh lime wedges and Sriracha hot chili sauce.

Stuffed Bell Peppers

My Mom-in-law, Karen,  made some delicious stuffed peppers spiced with cumin and cinnamon when we were visiting for Christmas, and they were so good it inspired me to experiment (I'm copying the quinoa, greens and mushrooms from her recipe, and I guess I'm also bragging that my Mother-in-law makes delicious vegan food for us when we visit).

The sauce I use for this recipe can be used for many other things: a marinade for roasted or grilled vegetables or tofu, salad dressing, something else? The stuffing for these peppers could also stand alone as a pilaf of sorts. In fact, my two and 6 year old daughters spooned it up like I had just given them dessert (how lovely to hear your kids ask for more quinoa with beans and vegetables!). My picky eldest daughter turned her nose up at it, however, I know she would have liked it if I could have gotten her to try it. There is enough filling for 10-12 pepper halves (5-6 peppers) depending on how full you stuff them and how large they are. I only had 4 peppers (8 halves) and so I saved the extra stuffing to eat as a salad for lunch later on.

These peppers are quite beautiful and could serve as a main dish with a vegetable side and a salad. They could also be used as a side dish for a meal with soup or pasta.You could also choose to top them with vegan cheese or some bread crumbs.

For the Peppers and Stuffing

4-6 bell peppers, a variety of colors (try to get ones that will make nice big cavities for the stuffing)
1 c. quinoa (I used a mix of red and brown this time), rinsed and drained well in a fine mesh strainer
2 c. vegetable stock, water, or a combination (I used 1 c. of each this time)
1 large white or yellow onion, diced
8 oz. crimini/baby bella mushrooms, diced
1 medium-small zucchini squash, diced
1 small bunch greens such as kale, watercress, collards, baby spinach, washed & chopped
2-3 Tbsp. minced fresh basil
1 c. cooked navy beans
1/3 c. pinenuts
1/3 c. sundried tomatoes, diced
4 dried mission figs, diced

For the Sauce

3 Tbsp. vegetable stock
2 Tbsp. extra virgin olive oil (or less, if you want)
2 Tbsp. balsamic vinegar
1 Tbsp. shoyu or tamari
1 tsp. dijon mustard
1/2 tsp. paprika
1/4 tsp. sea salt
1/4 tsp. dried oregano
2 cloves garlic, minced

1) Cook the quinoa according to package directions, but err on the shorter end of the suggested cooking time. Most quinoa suggests a 10-15 minute cooking time, I would go with around 12 minutes so that it's still a bit moist but not too soupy. Once the quinoa is done cooking, remove it from the heat and set it aside.

2) As the quinoa cooks, slice the peppers in half lengthwise to make two flat pepper "boats." I like to leave the stems on and try to cut through them because they look pretty when the stems are in tact, but you could remove them. Use a paring knife or spoon to scrape out the seeds and ribs from inside the pepper halves.

3) Preheat a teaspoon or two of olive oil in a saute pan over medium heat and add the diced onion. Cook the onion until it just begins to brown (7-10 minutes) and then add the diced mushrooms and zucchini. Continue to cook the mixture until the zucchini until they are softened (about 5 more minutes). Then add the greens and saute until they are just wilted, anther 2-3 minutes, and remove the pan from the heat.

4) As the onions and other vegetables cook, preheat the oven to 350 degrees F. Place the minced fresh basil, cooked beans, pinenuts, diced sundried tomatoes and died figs into a large bowl.

5) Once you are done sauteing the onions, mushrooms, zucchini and greens, add them to the large bowl with the beans and other vegetables. Add the cooked quinoa. Pour the dressing over the mixture and stir to mix well.

6) Use a large spoon to stuff the mixture into the hollowed out peppers, pressing the stuffing deep into the peppers. Place the stuffed peppers carefully into a large baking pan and cover with foil. Bake for 45 minutes while covered. Remove the foil and bake for another 10-15 minutes, uncovered, until browned on top.

This makes 8-12 bell pepper halves.

Beer Battered Tempeh "Fish" Sandwiches with Vegan Tartar Sauce

This recipe is my virgin voyage into the world of deep frying. I don't think I'll make a habit of it since it's not good for you, but for a special treat once or twice a year this is a fantastic sandwich. It's so good, in fact, that I would pay money for this in a restaurant. Besides, just one sandwich and I was full for the night!

In addition to the high fat issue, I have avoided deep frying because it always seemed like a huge hassle. Most recipes have you heating about 3 cups of oil in a huge pot and using a thermometer to track the temperature of the oil. Since this recipe only makes 4 patties I decided to use a small (heavy bottomed) pot with about 1 cup of oil and then just fry them one a a time. I tested the heat of the oil by placing the handle of a wooden spoon into the oil, once bubbles form around the submerged handle the oil is ready. Those techniques made this recipe surprisingly easy.

For the Tartar Sauce
1 c. veganaise or other vegan mayonaise
1 medium shallot, finely minced (about 2 Tbsp.)
1 dill pickle, finely minced
8 green olives, finely minced (you can remove those gross red things in the middle if they disgust you like they do me)
A dash each of cayenne and black pepper
1 tsp. fresh lemon juice (about 1 wedge)
1 tsp. malt vinegar

1. Whisk all of the ingredients together in a  small bowl and set aside.

For the Beer Batter
1 c. unbleached all-purpose flour
1 tsp. sea salt
1/2 tsp. baking powder
1 tsp. paprika
1 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. black pepper
Dash of cayenne to taste
8 oz. beer, pale ale or pilsner both work well
2 Tbsp. malt vinegar
1 tsp. agave nectar or pure maple syrup

1. Place the dry ingredients into a mixing bowl and then add the wet ingredients and stir to mix. Set aside until ready to use.

For the Sandwiches
1 16 oz. package of tempeh (try to get a brand that comes in a long rectangular shape rather than a fat square)
1 - 1 1/2 c. high heat oil such as canola or peanut (the amount depends on the size of your pot, you want it do be about 1 1/2 inches deep)
4 large rolls (we used home made sourdough rye rolls)
Lettuce, tomatoes, sliced onions or other garnishes as desired

1. Slice the tempeh half width wise into two squares and then cut each half down the center (like you're cutting a piece of bread off of a loaf) to make two thin square patties.


2. Prepare your rolls and garnishes and set them aside until you're ready to assemble the sandwiches.

To Cook and Assemble the Sandwiches:

1. Heat the oil over high heat in a heavy bottomed sauce pan. Once you hear the oil start to crackle just a tiny bit, or you see it rippling, dip the handle of a wooden spoon into the bottom of the pot. If little bubbles form around the handle, turn the heat down just a bit and begin to fry.

2) Dip 1 tempeh patty into your batter and coat it well. Scrape some of the excess off, but it's okay if it's pretty saturated with the batter. Carefully lower the patty into the oil with a pair of tongs, it should begin bubbling immediately - your oil should only appear to "boil" when a patty is in the oil, when you take the patty out it should not be boiling. If the oil boils when there is nothing in it, turn the heat down. Let the patty cook for 2 minutes, then flip it with your tongs and let it cook for another 2 minutes.

3) After the first patty is done, remove it from the oil with your tongs and place it on a plate lined generously with paper towels. Repeat the frying process for the 3 remaining patties.

4) When your patties are done frying, put about 1-2 Tbsp. of the tartar sauce on both the top and bottom of your rolls. Place lettuce on the bottom bun, place the "fish" patty over the lettuce and add any additional garnishes over the tempeh. Place the top of the roll over the sandwich and secure with a tooth pick or a similar device.

This makes 4 servings. Option: if you would rather have "fish sticks" (like the photo to the right) you could leave out the bun and just slice the tempeh into stick shapes, batter and fry it, and then dip it in the tarter sauce.

Spicy Fried Tofu

I love crispy and spicy tofu, and this recipe is good because it isn't deep fried. You can serve this tofu on a platter as an appetizer, add it to any stirfry, use it in spring rolls, eat it over cooked grains, or whatever else you can come up with. 

2 -3 Tbsp. canola or peanut oil
1 16 oz. brick of firm or extra firm tofu
1 tsp. toasted sesame oil
3 Tbsp. shoyu or tamari
2 Tbsp. mirin (sweet rice cooking wine), optional
1-2 Tbsp. chile garlic paste (according to the heat level you like)
2 Tbsp. water
1/4 tsp. Korean chile powder or pure chile powder, optional
Drizzle of pure maple syrup, about 1 tsp. (or agave, etc.)
2-3 dashes brown rice vinegar or seasoned rice vinegar
1 scallion, white and green part, thinly sliced
1 tsp. arrowroot powder or corn starch dissolved in 2 tsp. water, optional

1) For the sauce, whisk together the toasted sesame oil, shoyu, mirin, chile garlic paste, water, chile powder, maple syrup, vinegar, and scallion and set aside.

The pretty measuring cup my friend, Josie, gave me.

2) Heat the canola or peanut oil over medium high heat (more high than medium) in a large non-stick saute pan and slice the tofu into desired shapes, I like big squares. Add the tofu to the heated oil and let it fry for about 5-7 minutes on the first side and  3-5 minutes on the second side (until both sides are browned). NOTE: If you don't use enough oil and don't turn the heat up high enough the tofu will stick to the pan and to each other and will break apart, so don't be meek.

3) Turn the heat down a bit and pour the sauce over the tofu (NOTE: if you want, you can carefully pour the oil out of the pan while holding the tofu in place with a spatula before you add the sauce). Let the sauce simmer and bubble for a few minutes until it thickens a bit. If you want a thicker sauce, add the optional arrowroot or corn starch dissolved with its water and cook for an additional minute.

This tofu makes about 6 appetizer servings or 2-3 main servings and is good dipped in sweet chile sauce as an appetizer, or over brown rice with sauteed enoki mushrooms like the photo to the right.

Vegan Sausage and Vegetable Pot Pie

I did not grow up eating pot pies, I don't think I'd ever had it until I was in my 30's. So it's kind of an exotic food to me. I thought that the Field Roast brand applewood sage sausages would be perfect for a pot pie on a chilly day, but any other vegan sausage would work as well. Tofurkey makes a good polish style vegan sausage.

A little extra virgin olive oil
1 package (4 links) of vegan sausage (Field Roast Applewood Sage or Tofurkey Polish Sausage are both good)
3 Tbsp. Earth Balance Buttery Spread or other non-hydrogenated vegan margerine
1 large onion, diced
1 huge carrot (or 2 medium), diced
1 large celery stalk, diced
8 oz. crimini (baby bella) mushrooms, diced
8 oz. button mushrooms, diced
1 c. cauliflower cut into bite sized pieces
1 medium russet potato, diced
3/4 c. unbleached all-purpose flower (or experiment with other types)
2 1/2 c. vegetable broth
Scant 1 1/2 c. soy milk
1/4 c. marsala cooking wine or sherry viegar
3/4 c. frozen peas
Large handful of Italian (flat leaf) parsley, minced
4-5 leaves fresh sage, minced, or 1/4 tsp. dried
5-6 sprigs fresh thyme, minced, or 3/4 tsp. dried
2 tsp. sea salt
1/4 tsp. black pepper
1 sheet of frozen puff pastry, thawed according to package directions
More olive oil to brush the top of the pastry

1) Heat a little oil in a saute pan over medium heat and slice your vegan sausages into round slices. Brown the sausages for about 3 minutes on each side and then remove them from the pan and cut them into smaller pieces (if desired) and set them aside.

2) Preheat the oven to 350 degrees F, lightly oil a 9 X 13 inch baking dish and set it aside, and take out your puff pastry to thaw according to the package directions. Chop your vegetables and measure out all of the other ingredients so that you have them ready to use.

3) In a large soup pot melt the Earth Balance (or other non-hydrogenated vegan buttery spread or olive oil) and add the onions. Let the onions cook 2-3 minutes until they start to soften then add the carrots, celery, mushrooms, cauliflower and potato. Cook for 10 minutes, stirring occasionally.

4) Add the flour and cook for 1 minuted while stirring.

5) Stir in the broth and the non dairy milk and let it simmer for 10 minutes more, stirring occasionally to avoid sticking at the bottom of the pot.

6) Add the vegan sausage, peas, herbs, marsala or sherry, and the salt and pepper, and stir to incorporate.

7) Transfer the mixture to your lightly oiled 9 X 13 inch baking dish and spread it out evenly.

8) Lightly flour the counter and roll out the puff pastry shell to match the size of your baking dish and then poke holes in the pastry with a fork. Gently lay the pastry over the filling and crimp in the edges to fit in the pan. Brush the pastry with a little olive oil and cover with foil.

9) Bake, covered, for 25 minutes, then remove the foil and bake for another 15 minutes (40 minutes total) until the crust is nicely browned. Let it sit for about 10 minutes before serving to let the filling get a little solid.

This makes 6 large servings or 8 smaller servings.

Indian Pizza with Mango Chutney BBQ Sauce

I have to admit, this is different. But I like it. It tastes best if you put a lot of the barbeque sauce on, otherwise that flavor gets lost under the spiced cauliflower mixture. I found that when I made the cauliflower puree I had some leftover and I was able to use that kind of like hummus to put into pita sandwiches with lettuce and tomatoes, so this is kind of like two recipes in one.

1 pizza crust, store bought or home made
3/4 c. Mango Chutney Barbeque Sauce
1 recipe Cauliflower Subji
1 c. cooked chick peas
3 Tbsp. tahini
1/2 a small red onion, sliced into thin rings
Cilantro to garnish

1) Place the Cauliflower Subji, chickpeas, tahini and water in a food processor and process until smooth, adding water to thin it out until it reaches the consistency of hummus.

2) Spread a thick layer of the Mango Chutney Barbeque sauce on the crust. Then add the cauliflower mixture by using a large spoon to dollop it on top of the sauce and spread it out with the back of the spoon, a spatula or your fingers.

3) Add the onion slices and bake according to the directions for the crust you are using.

4) When the pizza is done baking sprinkle the fresh cilantro on top.

Brussels Sprouts Stirfry with Sourkraut

A German Asian stirfry fusion. WHAT!? I guess I've never seen a restaurant that combines German and Asian food, but I have to say this stirfry is pretty good.

15-20 brussles sprouts, halved or quartered
1 Tbsp. extra virgin olive oil
1 tsp. toasted sesame oil
1 red onion, halved and thinly sliced
About 10 button or crimini mushrooms, sliced
1/2 c. grated daikon radish
1 c. cooked beans such as black, adzuki or pinto
2-3 c. cooked brown rice
3-4 Tbsp. shoyu or tamari
2 Tbsp. mirin
1 Tbsp. brown rice vinegar or seasoned rice wine vinegar
Asian hot sauce (such as sriracha) to taste
1 c. wild fermented sour kraut, or a good store bought brand

1) Heat the oil in a wok or large saute pan over high heat. Add the brussles sprouts and try to arrange them so that a flat side is down. Leave them alone for about 5 minutes so that they can start to brown.

2) Once the brussles sprouts have started to brown, give them a toss and add the onions and a pinch of sea salt. Once the onions have softened add the mushrooms and daikon and toss to incorporate.

3) Once the mushrooms have softened add the beans, rice, shoyu, mirin, vinegar and hot sauce. Toss to combine well.

4) Remove the pan from the heat and add the sourkraut and toss to combine.

This makes about 4 servings.

German Sausage Pizza with Caramelized Onions

Although my ancestors hail from Germany, I never thought about trying to make German inspired food until we began fermenting our own sour kraut. Now I can't stop thinking of ways to cook with kraut. This may not be a pretty pizza (I had to add the red onions to keep if from looking too beige), but it's delicious and it goes great with a German Lager.

1 pizza crust, store bought or home made
2 vegan beer brats, sliced into half inch thick rounds (I use Tofurkey brand)
Extra virgin olive oil
2 white or yellow onions, thinly sliced
Sea salt
2-3 Tbsp. whole grain or German or Dijon mustard
3/4 c. home fermented sour kraut, or a good store bought brand
1/2 a small red onion, cut into thin rings

1) Preheat the oven according to the directions for the crust you are using. Heat a little olive oil in a saute pan and brown the sliced sausage, cooking for about 3 min. per side.

2) Set the sausages aside and add a little more olive oil to the pan along with the sliced yellow or brown onions and a pinch of sea salt. Give them a toss to coat with the oil and then let them sit for about 5-7 minutes until they start to brown. Once they begin to brown give them another toss and let them sit for another 5 minutes until they start to get evenly browned. Once they are mostly caramelized, stir them frequently to finish them off and then add the mustard and stir to incorporate. Spread the caramelized onions over the pizza crust.

3) Sprinkle the sour kraut over the onions and then arrange the red onion slices and vegan beer brats over the kraut.

4) Bake the pizza according to the directions for the crust you are using. Serve with a German lager beer, if desired.

Fancy Italian Hoagie

I love huge sandwiches that can be sliced and shared amongst several people. The leftovers of this sandwich are perfect to take to lunch the next day. A lot of times when I crave a certain type of food I realize that what I like is usually the sauce and seasonings and not necessarily the specific ingredients. I used to make this with mozzerella cheese, but I honestly don't miss the cheese at all. However, you could add vegan cheese if you feel the need.

1 large loaf of crusty bread (whole grain or multigrain are both nice)
About 2 tsp. extra virgin olive oil
About 4 c. mushrooms, sliced (baby bella, button, portabella, etc.)
Sea salt
1/2 tsp. dried oregano
1/2 c. vegan pesto
1/2 c. sundried tomatoes (dry or oil packed and sliced into thin strips)
2 large tomatoes, thinly sliced
1/2 a red onion, thinly sliced
About 10 leaves of fresh basil, sliced into thin strips
About 2-3 c. baby arugula

1) Preheat the oven to 400 degrees F. Heat the oil in a large saute pan over medium-high heat and add the mushrooms. Saute until tender, about 3 minutes and then add the oregano and a little sea salt and toss to combine. Remove from the heat and set aside.

2) Slice the loaf of bread in half lengthwise and place face up on a baking tray (lined with foil or parchment paper to aid in clean up, if desired). Spread the pesto evenly over both sides of the bread

3) Add the following ingredients, in the order listed, to the bottom half of the loaf: sundried tomatoes, fresh tomatoes, mushrooms, red onions. Keep the sandwich open and place in the oven for 5-7 minutes.

4) Remove the sandwich from the oven, place the basil and arugula on top of the vegetables and place the top half on the sandwich to close it.

5) If desired, tightly wrap the sandwich in a kitchen towel and place a baking sheet over the sandwich and weight it down with something heavy, like cans or a cast iron skillet, for about 20 minutes. This will help the sandwich hold together. However, you could slice and serve immediately.

Weighted with a baking tray and boxes of broth.

This makes 4-6 servings depending on what else is being served.