Grilled Tofu with Chimichurri

Ingredients

  • 2 14-ounce packages extra-firm tofu, drained, sliced into 8 pieces each
  • 1 teaspoon cumin seeds
  • 1 cup (packed) fresh parsley leaves
  • ½ cup (packed) fresh cilantro leaves
  • 2 tablespoons fresh oregano leaves
  • ½ cup olive oil
  • 2 tablespoons red wine vinegar
  • Kosher salt, freshly ground pepper
  • Vegetable oil (for grill)
  • 1 Fresno chile, thinly sliced
  • Flaky sea salt
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Roasted Veg with Nutritional Yeast

Ingredients

  • 2 small heads of broccoli, cut into florets with some stalk attached, or 1 medium acorn squash, seeds removed, cut into ½-inch slices
  • 2 tablespoons virgin coconut oil, warmed to liquefy if needed
  • Kosher salt, freshly ground pepper
  • 2 tablespoons nutritional yeast

Directions

  1. Preheat oven to 425°.
  2. Toss vegetables with oil on a rimmed baking sheet to coat; season with salt and pepper. Roast until deep golden brown and tender, 20–25 minutes.
  3. Let cool slightly, then toss with nutritional yeast.

Tofu Scramble Tater Tot Casserole

Ingredients

  • 1 Tablespooon olive oil
  • 1 small onion diced
  • 1 clove garlic minced
  • 1 red bell pepper chopped
  • 1/2 cup mushrooms (white or brown) sliced
  • 1 cup fresh spinach chopped (or use baby spinach)
  • 1 pound extra firm tofu drained and squeezed to remove excess liquid
  • 1/2 teaspoon turmeric
  • 2 Tablespoons nutritional yeast
  • 1 pinch black salt (Kala Namak) (optional)
  • Salt and pepper to taste
  • 1/2 cup vegan Cheddar-style cheese shredded, plus extra for topping (optional)
  • 35 frozen tater tots (or more to fill your casserole dish)

Easy Vegan Mexican Breakfast Burritos

Ingredients

  • 2 cups (280g) of chopped red or gold potatoes about 1/4 inch size pieces (You want them this small so they fill the burritos easily)
  • 2 cups (240g) of chopped bell pepper strips about
  • 2 inch long (I used a tricolor bag, but use any you like)
  • 1/4 cup water
  • 1/2 teaspoon fine sea salt
  • 1 cup cooked chickpeas, drained and rinsed if using canned (170 g)
  • 1 cup corn (135 g, I used super sweet Trader Joe’s frozen)
  • 1 cup smooth salsa, not chunky (I used Trader Joe’s, use a mild one or the burritos will be really spicy)
  • 1 teaspoon ground cumin
  • 1/8-1/4 teaspoon ground chipotle chile pepper spice (optional for extra heat)
Avocado Cumin Cream
  • 1 large avocado
  • 1/2 teaspoon ground cumin
  • 2 tablespoons salsa
  • 1/2 tablespoon water
  • 1/4 teaspoon fine sea salt
  • Large Tortillas/Wraps of your choice, I tried some using GF brown rice wraps and some large rectangular ones from Trader Joe’s. NOT a fan of the brown rice wraps, yuck. Use ones you like!
  • Optional garnish: fresh chopped jalapenos

Mango Curry Chickpeas

Ingredients

  • 3/4 cup chopped red onion heaped
  • 1 inch knob of ginger
  • 3 cloves garlic
  • 2 tablespoons water
  • 1 teaspoon safflower or other neutral oil
  • ¼ teaspoon cumin seed
  • 1 bay leaf
  • 3 cloves
  • ¼ teaspoon ground cinnamon
  • ½ teaspoon or more Garam Masala or use 1/2 tsp ground coriander and generous pinches of ground cloves, cardamom and black pepper
  • ¼ teaspoon or more cayenne
  • 1¼ cups canned or culinary coconut milk
  • 3/4 cup ripe mango pulp or puree unsweetened or lightly sweetened canned
    ½ teaspoon or more salt depends on if the chickpeas are salted
  • 1.5 cups cooked chickpeas drained if canned
  • 1 tsp apple cider vinegar optional
  • Generous dash of cayenne Garam Masala, chopped cilantro, for garnish

Simple Vegan Jambalaya

Ingredients

  • 1/2 onion, we used red onion
  • 2 cloves of garlic
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 1 carrot
  • 1 14-ounce can chopped tomatoes (400 g)
  • 2 tbsp tamari or soy sauce
  • 2 tsp dried oregano
  • 1 tsp dried thyme
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp cumin powder
  • 1 tsp paprika
  • 1/8 tsp ground black pepper
  • 1/8 tsp cayenne powder
  • 1 cup uncooked rice (200 g), we used short grain white rice
  • 3 cups water or vegetable broth (750 ml)
  • 2 tbsp tahini (optional)
  • 1 cup canned or cooked chickpeas (180 g)
  • 1 cup canned or cooked kidney beans (180 g)
  • Chopped fresh parsley for garnish (optional)

Carrot Osso Buco

Ingredients

  • 1/2 pound red pearl onions
  • 1 tablespoon plus 1 teaspoon vegetable oil
  • 3 very large carrots, cut crosswise 1 inch thick at the wide ends and 1 1/2 inches thick toward the narrow ends
  • Salt and freshly ground pepper
  • 1 teaspoon curry powder
  • 1 cup dry red wine
  • 1 tablespoon dried porcini powder (ground porcini mushrooms)
  • 1 1/2 cups prepared mushroom broth
  • 1/2 cup flat-leaf parsley leaves
  • 2 teaspoons fresh lemon juice