Tuesday, November 20, 2012
Looking for a delicious and fabulous vegan alternative to Thanksgiving turkey?
I'm repeating my favorite Thanksgiving/Christmas vegan main, Vegan Turkey Cutlets from Ann Gentry's Real Food Daily Cookbook
I loved the taste and texture of these and I'm not really into faux meats. They're made of a combination of tofu and tempeh and they're easy to make!
Vegan Turkey Cutlets (adapted from Real Food Daily Cookbook):
8 oz tempeh
6 oz tofu
4 tbsp miso
1-1/2 tbsp Dijon mustard
1 onion, finely chopped
1-1/2 tsp dried sage
1 tsp Herbes de Provence
salt & pepper
Preheat the oven to 350.
Cut up the tempeh and tofu and blend in a food processor until crumbly and well mixed. In a small bowl, mix together the miso and mustard. Set aside.
Heat a little olive oil in a skillet and fry the onion until soft (6-8 minutes). Add the sage, Herbes de Provence, salt and pepper and stir for 30 seconds. Add the tempeh-tofu mix and the miso-mustard to the pan and saute for 8-10 minutes, until starting to brown. (My mixture was moist, rather like tuna salad, but it did brown). Remove from heat and allow to cool. When the mixture is cool enough to touch, form into 4 patties with your hands. Brush the patties with olive oil and bake from 25-35 minutes until golden brown. (Gentry says the unbaked patties can be kept in the fridge for up to 2 days if you want to make these ahead).
See the original post.
Sunday, November 18, 2012
Kabocha Squash & Tofu Soup
This Thai Red Curry-spiced Squash and Tofu Soup was the perfect project for a rainy November Sunday morning. I roasted slices of the red Kabocha in the oven, brushed with a toasted sesame oil-brown vinegar marinade and pureed about 75% of the kabocha soup mix before adding the zucchini, tofu, jalapeno and cilantro. It's so good, I can't stop eating it! As it's full of protein and vegetable goodness, I don't have to!
Kabocha Squash & Tofu Soup:
1 Kabocha squash
toasted sesame oil
brown rice vinegar
1/2 onion, finely chopped
1 clove garlic, minced
1 inch ginger, peeled and minced
1 TBS sesame oil
3 oz Thai Red Curry Sauce (I used Trader Joe's which isn't vegan. Vegans can use Thai Kitchen's paste, but start with 1 TBS and adjust as needed)
28 oz vegetable broth
1-2 oz light coconut milk
1-2 TBS smooth peanut butter
1 jalapeno, diced
1 large zucchini, quartered lengthwise, then sliced
7 oz tofu, cut into cubes
1/4 cup cilantro
Preheat the oven to 415 F degrees, Cut the Kabocha into quarters and scrape out the seeds and stringy insides. Cut the Kabocha into slices and place skin side down on a foil-lined baking sheet. Place 1 TBS toasted sesame oil in a small bowl and add approx. 1/4 tsp of brown rice vinegar and blend. Brush the flesh of the Kabocha with the oil-vinegar mixture and sprinkle with sea salt. Roast in the oven until cooked through, but still firm (about 15 minutes). Remove and cool. When cool, slice off the skin and cube.
Heat 1 TBS of sesame oil (not toasted) in a large saucepan and add the onion, garlic and ginger. Cook over low heat until onions are softened (about 4 minutes). Add the Thai Red Curry Sauce and cook for another minute. Add the cubed and roasted Kabocha and cook for another minute. Add the vegetable broth, turn up the heat and bring to a boil. Turn down to medium-low and add the coconut milk and peanut butter. Cook until Kabocha is completely soft. Add 1/2 tsp toasted sesame oil. Remove from the heat and puree 75% of the soup with an immersion blender.
Return the soup to the heat and add the diced jalapeno and zucchini. Cook over low heat for 10 minutes. Add the tofu and cilantro and cook for 2-3 minutes. Taste the soup. Depending on the Thai Red Curry sauce/paste used and your own preference, you may want to add more curry if it seems too watery, more jalapeno to make it spicier, salt or soy sauce. (I added more jalapeno, soy sauce and toasted sesame oil - yum!)