Citrus Avocado Salsa with Broiled Tofu and Toasted Coconut Rice

I made this up the other night just using stuff I had on hand. I like following recipes, but things always taste better when you’ve thought of it yourself! If you’ve never had citrus in a savory application like this, give it a try. You might hate it, BUT you might love it.

Citrus Avocado Salaa

★★★★

Prep Time: 15 mins | Cook Time: 0 hr 0 min | Makes: 2 | Difficulty: Easy

Ingredients:

1 navel orange, segmented
1 small grapefruit, segmented
1/4 c minced red onion
1 small avocado diced
1/4c cilantro chopped
1/2 lime juiced

Directions:

Be sure to squeeze as much juice as you can from the membranes after you’ve segmented the citrus. Cut each segment in half. Mix everything gently. Let sit 30 minutes. Serve with broiled tofu and coconut rice

Coconut Rice

★★★★

Prep Time: 0 hr 0 min | Cook Time: 0 hr 0 min | Makes: 1 serving | Difficulty: Easy

Ingredients:

4 cups cooked brown rice
1/4 lg yellow onion
4 cloves garlic grated
1 inch ginger grated
1/2 lime juiced
1/2 c flaked coconut, toasted
Braggs or salt to taste

Directions:

Toast coconut in a dry pan or toaster oven until it’s the color of peanut butter and smells like heaven. There are several ways you can make this rice but as long as every thing ends up together and the onion isn’t crunchy, in the end it doesn’t matter. The fastest way it to use pre cooked frozen brown rice, add everything to a microwave dish and nuke it.

Tofu

Slice firm or extra firm tofu however you like. Press out liquid. Coat with a little Braggs and broil until its a little crisp.

To serve, I like to layer rice, tofu, then salsa.

Thai Lettuce Wraps

Thai Lettuce Wraps

Notes: All these ingredients make a great salad too. I’ve only made this once but loved it. I’ll continue to tweak the recipe but thought I’d post it for now. I think it needs some lemon grass and kafir lime leaf but I’m not sure how to incorporate it since it doesn’t spend much time simmering.

★★★★ Cook Time: 30 minutes or fewer | Makes: Serves 2 | Difficulty: Medium

Ingredients:

Tempeh
2 8-oz. pkg. plain tempeh, broken into chunks
2 Tbs. minced fresh ginger
2 cloves garlic, minced (2 tsp.)
1 cup low-sodium vegetable broth
¼ cup chopped fresh mint
¼ cup lime juice
2 Tbs. chopped shallots
1 Tbs. low-sodium soy sauce
1 Tbs. rice vinegar

Fillings
2 cups bean sprouts (optional)
1 cucumber, peeled, seeded, julienned
1 large carrot, shredded
Fresh mint
cilantro
basil
18 whole large lettuce leaves
½ cup chopped peanuts
Sweet chili sauce
Sriracha

Directions: To make Filling: Pulse tempeh in food processor until coarsely crumbled. Heat a little broth in skillet over medium heat. Add ginger and garlic, and sauté 1 minute. Add tempeh and broth, cover, and cook 5 minutes. Uncover, increase heat to medium-high, and cook 10 minutes, or until liquid has evaporated. Stir in remaining ingredients. Mound vegetables, herbs, and tempeh mixture on platter. Let diners fill lettuce leaves with filling, toppings, and sauce.

Source: http://www.vegetariantimes.com/recipe/thai-lettuce-wraps/

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Tempeh, Lettuce, and Tomato Sandwiches

Notes This was a surprisingly good swap for a BLT. I wouldn’t say it tasted like bacon, but it tasted good. It was my first time cooking with tempeh. I followed the recipe almost exactly, but I always salt tomatoes on a sandwich and in this case I used Bacon Salt :) We will be making this again, especially because it was fast, easy and full of protein. And I miss sandwiches. Update: I’ve made this several times now. In fact, it’s the only way I’ve cooked tempeh. The tempeh also pairs well with the celery root salad. Elliot loves this stuff!

★★★★ Prep Time: 0 hr 0 min | Cook Time: 0 hr 0 min | Makes: 4 | Difficulty: Easy

Ingredients

  • 1 package tempeh (any variety will do)
  • 1 cup warm vegetable broth
  • 2-3 tablespoons soy sauce (I used 2 but use more if you like your tempeh saltier)
  • 1 teaspoon Liquid Smoke
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon chipotle chili powder or smoked Spanish paprika

Directions
Slice the tempeh about 1/4-inch thick. In a flat, microwavable baking dish (or a large skillet) arrange the tempeh slices in a single layer. Mix the remaining ingredients and pour over the tempeh.

For microwave cooking, cook on high power for 3 minutes. Turn or rearrange any pieces that were not covered by broth and microwave on high for 2 minutes. Then cook at 50% power for 3 more minutes. Allow the tempeh to stay in the broth until you’re ready to pan fry.

For stovetop cooking (best results), bring the broth to a boil and reduce heat to a simmer. Simmer for 10 minutes, turning the tempeh halfway through to make sure each piece gets equal time in the broth. Remove from the heat and allow it to sit in the broth until you’re ready to pan fry it. Spray a large non-stick skillet with canola oil or cooking spray. Put it on medium-high heat until hot, and then remove the tempeh slices from the broth and put them in the pan in a single layer. (I did this in two batches.) Cook until brown, and then turn. When they are almost brown on the second side, add a few tablespoons of the simmering broth to the skillet and allow it to evaporate. (This adds more flavor.)

Remove from skillet and serve immediately.

Cajun Tempeh option: Sprinkle the tempeh with Creole seasoning just before you turn it for a spicy treat.

For sandwiches, spread bread with your choice of condiments (I use vegan mayo and spicy mustard). Arrange lettuce and tomato on bread and top with strips of tempeh. One package of tempeh will make about 4-5 sandwiches. The bread we prefer is Rudi’s organic 100% whole wheat. You can use the leftover cooking liquid to cook a grain like quinoa or rice.

Nutritional Info Nutrition (per serving, tempeh only): 121 calories, 54 calories from fat, 6.5g total fat, 0mg cholesterol, 437.9mg sodium, 249.5mg potassium, 7.1g carbohydrates, <1g fiber, <1g sugar, 11.1g protein, 3.5 points.

Source:

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Savory Swiss Chard Pie

Savory Swiss Chard Pie

Notes: A few tips: – it doesn’t “set” like you’d think but it tastes great – in retrospect I’d add a little lemon juice to the greens

★★★★★ Prep Time: 20 minute(s) | Cook Time: 40 minute(s) | Makes: Number of servings (yield) 4 | Difficulty: Medium

Ingredients:
12 ounces ( 340 g) chard
1 medium onion, chopped
2 cloves garlic, minced
12 ounces (349 g) lite firm or extra-firm silken tofu (1 package Mori-Nu), drained
1/4 cup (60 ml) plain soy milk
2 tablespoons nutritional yeast
1 tablespoon potato starch or cornstarch
1 heaping tablespoon (1/2 ounce or 15 g) raw cashews (optional)*
1/4 teaspoon onion powder
1/8 teaspoon turmeric
3/4 teaspoon salt (or to taste)
1 pinch nutmeg
1/8 teaspoon cayenne
2 teaspoons fresh thyme leaves (or 1 tsp. dried, optional)

Directions:
Preheat oven to 375F. Spray a 9-inch ceramic pie pan lightly with non-stick spray.

Wash the chard but do not dry. Remove the center stem from each leaf. Set the leaves aside and chop the stems into small pieces.

In a large skillet, sauté the onion and chard stems until softened (about 5 minutes), adding a tablespoon of water if necessary to prevent sticking. Meanwhile, cut the chard leaves into bite-sized pieces. Add them to the pan along with the garlic, reduce heat, and cover. Cook until all chard is wilted. Remove from heat. If any water has accumulated, drain it; then spread chard in bottom of prepared pie pan.

Place tofu and remaining ingredients in a blender, and puree until very smooth. Pour over the chard in the pie pan. Use a spoon to gently open holes through the chard so that the tofu mixture penetrates it. Smooth the top so that tofu layer is even and covers all the chard. Bake for 30 minutes, or until center is set. Remove from oven and allow to rest for 10 minutes before slicing and serving.

Preparation time: 20 minute(s) Cooking time: 40 minute(s) Number of servings (yield): 4

Source: http://blog.fatfreevegan.com/2009/06/savory-swiss-chard-pie.html

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E2 Meatloaf

E2 Meatloaf ★★★★★ Prep Time: 20 m | Cook Time: 60 m | Makes: 4

Ingredients:

2 stalks celery or kale stems, chopped

½ onion, chopped

2 cloves garlic, minced or pressed

¼ cup walnuts, finely ground or 1/4 c vegan Parmesan

1.5 c cooked brown lentils

1¼ cups quick-cooking oats

10-12 oz firm silken tofu

3 tablespoons soy sauce

2 tablespoons ketchup (additional for topping)

1 tablespoon Dijon mustard

2 teaspoons dried parsley

½ teaspoon each thyme, sage, and rosemary

Ketchup to taste

Balsamic Vingar to taste

Directions: Preheat oven to 375º. Spray a loaf pan.

Saute the celery, onion, and garlic on high heat in a sprayed skillet for 5 minutes until tender. Remove from heat and cool.

Mash the tofu in a large bowl. Stir in the cooked mixture and remaining ingredients, and just combine. Spoon the mixture into a loaf pan or form into meatballs. Top with a layer of ketchup and balsamic vinegar mixed together.

Bake for 55-60 minutes (about 25 mins for meatballs), or until a toothpick inserted in the center comes out clean.

Number of Servings: 4

Notes: Don’t overwork the mixture or it will become gummy. Mix it as little as possible.