Lettuce Wraps with Hoisin-Mustard Tofu

Lettuce Wraps with Hoisin-Mustard Tofu (Appetite for Reduction)

Tofu
1 block (~14 oz) extra firm tofu, diced in 1/2 inch pieces
2 tsp reduced sodium soy sauce

Sauce
1 tsp sesame oil
1 red bell pepper, seeded and diced small
1 small onion, diced small
3 cloves garlic, minced
1 tablespoon minced fresh ginger
1/8 teaspoon red pepper flakes
3 tablespoons mirin
2 tablespoons hoisin sauce
2 teaspoons prepared yellow mustard

To Serve
About 12 iceberg lettuce leaves

Prepare the tofu: Preheat a cast-iron or heavy-bottomed nonstick skillet over medium heat.
Add the tofu and cook for about 10 minutes, flipping it once in a while, until it is browned on most sides. About midway through, drizzle with the soy sauce and toss to coat. (I actually think it's faster to broil it)

Preheat a separate large pan over medium heat with the sesame oil. Saute the red pepper, onion, garlic, ginger and red pepper flakes. Cook for about 10 minutes. The veggies should be soft and browned. Add the mirin and let cook for about 3 minutes. Add the hoisin and mustard, and cook for another minute.

Add the tofu to the sauce and toss to coat. Serve alongside lettuce leaves, to stuff like tacos.

Submitted by: Lindy W.

Pineapple Cashew Quinoa Stir-fry

Pineapple Cashew Quinoa Stir-fry (Veganomicon)

Quinoa:
1 cup quinoa, well rinsed and drained
1 cup pineapple juice (if you don't have this, just use water instead)
1 cup cold water
1/4 teaspoon soy sauce

Stir-fry:
4 ounces cashews, raw and unsalted
3 tablespoons peanut oil (I use canola oil)
2 scallions, sliced thinly

2 cloves garlic, minced
1 hot red chile, sliced into very thin rounds ( I omit this)
1/2 inch piece ginger, peeled and minced
1 red bell pepper, seeded and diced
1 cup frozen green peas or cooked edamame
1/2 cup fresh basil leaves, rolled and sliced in thin shreds
2 tablespoons finely chopped fresh mint
10 ounces fresh pineapple, cut into bite sized chunks
3 tablespoons soy sauce
3 tablespoons vegetable stock
1 tablespoon mirin

Directions:

For the quinoa: Combine the quinoa, juice, water and soy sauce in a medium sized pot. Cover, place over high heat, and bring to a boil. Stir a few times, lower the heat to medium-low, cover, and cook for 12 – 14 minutes until all the liquid has been absorbed and the quinoa appears plumped and slightly translucent. Uncover, fluff and let cool for at least one hour in the fridge (preferable overnight).

For the stir-fry: Use a large frypan or wok. Have all your ingredients pre-chopped and in reach. Place the cashews in the dry pan and heat over low heat, stirring them, until lightly toasted (4 to 5 minutes).

Remove the cashews from the pan, raise the heat to medium and add the oil, scallions and garlic. When the garlic starts to sizzle, add the sliced chili and ginger.

Stir-fry for about 2 minutes, then add the bell pepper and peas. Stir-fry for another 3 to 4 minutes, until the bell pepper is softened and the peas are bright green.

Add the basil and mint, and stir for another minute before adding the pineapple and quinoa.

Combine the soy sauce, vegetable stock and mirin. Pour over the quinoa mixture. Stir until the mixture is coated. Continue to stir-fry for 10 minutes (it helps to use two spoons/spatulas to scoop the quinoa around).

Submitted: Lindy W.

Curried Chickpeas with Couscous

Curried Chickpeas with Couscous (Crock pot)

Ingredients:

3 medium carrots, chopped                          ¾ t coriander
4 cups cauliflower florets                              ¼ t crushed red pepper flakes
2 cans (15 oz) chickpeas, drained                 1 c vegetable broth
1 cup frozen peas                                          ¾ c coconut milk
1 medium onion, chopped                            ¼ c chopped fresh basil
3 garlic cloves, minced                                  ¾ t salt
2 ½  teaspoons curry powder                       1 c dry couscous, prepared according to package

Directions:

In slow cooker, stir together carrots, cauliflower, chickpeas, peas, onion, garlic, curry powder, coriander, and red pepper flakes. Pour broth and coconut milk over top.

Cover and cook for 3 hours on High, or 6 hours on Low. Stir a few times during cook time.

Remove 2 cups of the mixture to a small bowl and mash -- then return mashed mixture to slow cooker. Stir. Stir in basil and salt.

Serve over couscous

Submitted by: Lindy W.

Vegetarian Chili

Vegetarian Chili (Crock Pot)

1 (28-ounce) can diced tomatoes

4 cups vegetable or chicken broth

1 (15-ounce) can black beans, rinsed and drained

1 (15-ounce) can white (cannellini) beans, rinsed and drained

1 (15-ounce) can red kidney beans, rinsed and drained

1 cup frozen baby lima beans or regular lima beans

1 cup chopped onion

1 green bell pepper, seeded and chopped

2 cloves garlic, minced

2 tablespoons chili powder

2 tablespoons dried Mexican oregano or regular oregano

2 teaspoons ground cumin

1 teaspoon ground coriander

1 to 2 teaspoons hot sauce

1/3 cup couscous

1/2 cup shredded Monterey jack cheese

1/3 cup chopped fresh cilantro leaves

Salt and freshly ground black pepper

Directions:

In a slow cooker, combine all ingredients but the couscous, shredded cheese, cilantro and salt and pepper. Cover and cook on LOW for 6 to 8 hours or on HIGH for 3 to 4 hours.

Five to 10 minutes before serving (depending on temperature of slow cooker) add couscous, cover and cook, until couscous is tender. Season, to taste, with salt and black pepper. Just before serving, top each serving with shredded cheese and cilantro.

Submitted by: Lindy W.

Chocolate Red Devil Cake

Chocolate Red Devil Cake

Ingredients:

2 cups whole wheat pastry flour or barley flour
1 cup sugar
1/2 cup unsweetened cocoa powder
2 tsp double acting baking powder
2 tsp baking soda
2 tbs flaxseed meal
1/3 cup water
1 large beet, cooked and diced (1 cup)
1 cup water
1/3 cup baby food prunes (1 large jar)
2 tsp apple-cider vinegar
2 tsp vanilla extract
Creamy Fudge Frosting

Directions:

1. Preheat oven to 350 degrees. Use an 8 inch square baking pan, or two 9 inch round cake pans if you want icing between layers
2. In a large mixing bowl, place flour, sugar, cocoa powder, baking powder, and baking soda and whisk until combined
3. Place flaxseed meal in a dry blender. Add 1/3 cup water and blend about 30 seconds, until mixture is gummy. Add beets, water, prunes, vinegar, and vanilla and process 1-2 minutes, until frothy and well blended.
4. Mix liquid into dry ingredients. Stir until combines then quickly spoon batter into pan.
5. Bake 35-40 min, until a toothpick inserted into center comes out clean.  Cool for at least 30 min. Spread cooled cake with Creamy Fudge Frosting.

Creamy Fudge Frosting

Ingredients:

1 12.3 oz. package light extra-firm tofu
1/3 cup maple syrup, agave, or honey
2 tbs unsweetened cocoa powder
1 tbs vanilla extract

Directions:

Comine all ingredients in a food processor and process until smooth.  Ice thickly on Chocolate Red Devil Cake. Even though it seems runny, frosting stays on.

Submitted by: Kim W.

Luscious Lemon Cake

Luscious Lemon Cake

Ingredients:

Egg replacer for 2 eggs (2 tbs flaxseed meal mixed with 6 tbs water, or 1 tbs Ener-G egg replacer mixed with 4 tbs water.)
3/4 cup (or less) brown sugar
2 tbs fresh lemon juice zest of 1 lemon
3/4 cup oat, almond, or nonfat soy milk
1/2 cup applesauce
2 tsp vanilla extract
1 1/2 cup whole-wheat flour
1 tsp baking soda
1 lemon half
granulated sugar

Directions:

1. Preheat oven to 350 degrees
2. Mix egg replacer and water in a large bowl.  Add brown sugar, 2 tbs of lemon juice, lemon zest, milk, applesauce, and vanilla and stir well.
3. Mix flour and baking soda in a small bowl, then add to liquid and mix well.
4. Spoon into an 8 inch square baking pan and bake for 40 mins, or until a toothpick inserted in center comes out clean.
5. Cool a little. Squeeze the juice from half a lemon (or more, if you like) over cake and sprinkle with granulated sugar.

Submitted by: Kim W.

Mixed Berry Cobbler

Mixed Berry Cobbler

Ingredients:

6 cups fresh or frozen berries (boysenberries, blackberries, raspberries, or a mixture)
3 tablespoons whole wheat flour or barley flour
1/4 cup sugar, maple syrup, agave, or honey

Topping:

1 cup whole-wheat flour or barley flour
2 tbs sugar or maple syrup
1 1/2 tsp baking powder
2/3 cup oat, almond or non-fat soymilk
2 tsp vanilla extract

Directions:

1. Preheat oven to 375 degrees
2. Spread berries in a 9 inch square non-stick baking dish and mix in flour and sugar
3. Bake about 15 min. until hot
4. While berries are heating, prepare topping: mix flour, sugar, and baking powder. (If using maple syrup, add that in the next step.)
5. Mix milk and vanilla together and stir into batter until it is smooth.
6. Spread batter evenly over hot berries (don't worry if they are not completely covered), then bake for 25-30 min, until golden brown.

Submitted by: Kim W.