Arugula and Broccoli Salad with Tofu

This balanced and filling salad is based on a recipe from EatingWell magazine, made vegan (and delicious) by a few tweaks from me.  The quinoa is unexpected, but it works.

Ingredients:

juice and zest of one organic lemon

2 T. extra-virgin olive oil, separated

salt and freshly ground pepper

1 clove garlic, minced

2 T. soy sauce or to taste

1/2 t. smoked paprika or to taste

1 lb. extra-firm tofu, chopped into 1/2-in. or 1-in. pieces (Tofu has a more pleasant texture if it is frozen first, then thawed before use.  Plan ahead.)

1 c. vegetable broth

1/2 c. quinoa, rinsed

20 oz. bag frozen broccoli

3/4 c. chopped walnuts

2 T. canola oil

6 c. arugula

your favorite vinaigrette dressing

1/2 c. sun-dried tomatoes

Method:

Mix the lemon juice, lemon zest, 1 T. olive oil, salt and freshly-ground pepper to taste (be very generous with the pepper), garlic, soy sauce, and smoked paprika in a wide, shallow container.  Toss the tofu with the mixture (the tofu will likely soak it up almost right away), and marinate until ready to use in later step.

Preheat the oven to 450 degrees F.

Bring vegetable broth and quinoa to a boil in a small saucepan.  Reduce heat to maintain a simmer, cover, and cook until the liquid is absorbed, about 10 minutes.  Let stand, covered, another 10 minutes.  The grains should be softened but not mushy.

Meanwhile, mix 1 T. olive oil and 1/2 t. salt on a rimmed baking sheet.  Toss the broccoli in the oil, and roast for 10 minutes.  The broccoli should be completely thawed and warm.  Remove from oven and set aside.

Toast the walnuts over medium heat just until they are fragrant.  Set aside.

In a cast-iron skillet, heat the canola oil over medium heat.  Toss the tofu and lemon zest in the oil, and cook a few minutes until browned on one side.  Toss again, and cook another few minutes until browned on a second side.  Remove from heat.

Divide the arugula between 4 plates.  Toss arugula with the desired amount of vinaigrette dressing.  Top each salad with 1/4 of the broccoli, the quinoa, the walnuts, the tofu, and the sun-dried tomatoes.  Serve immediately.

Serves 4.

Vegan Cream of Broccoli Soup

I posted this one 5 years ago, but this is the gluten-free version that we're using these days at the Today Tomorrow household, still based on the recipe from Peta's The Compassionate Cook vegan cookbook.

Ingredients:

2 bunches (or about 2 lbs.) broccoli

2 medium onions, peeled and quartered

2 cloves garlic, peeled

4 c. vegetable broth

1.5 t. salt (or to taste)

1/3 c. unsweetened plant-based milk, or enough to achieve desired texture

freshly ground black pepper, to taste

smoked paprika, to taste

Method:

On each broccoli stalk, cut off about 1/2-inch from the bottom and discard.  Cut away the florets, and reserve to the side.  Cut away the woody, tough exterior from the stalk, and cut the stalk interior into pieces.

Place the broccoli florets, broccoli stalk interior pieces, onion, garlic cloves, vegetable broth, and salt into a stockpot.  Bring the broth to a boil, cover the pot, and reduce heat to medium.  Boil until the vegetables are soft, about 10 - 15 minutes.  Remove from heat.

Using an immersion blender, purée the vegetables and plant-based milk together.  (Alternatively, you can move the ingredients to a regular blender in batches and purée.  It's messier, but it works.)  If needed to achieve desired texture, add more milk.

Season with salt and pepper to taste, and ladle into soup bowls.  Sprinkle each bowl with smoked paprika.

Serves 4 - 5.

Lemon-Pepper Tofu and Quinoa Salad

This dish was originally a non-vegetarian dish from The Food Network magazine, and it took me a couple of tries to work it into a satisfying vegetarian dish.  But it came together, and here we are!

Ingredients:
juice and zest of one organic lemon
1/4 c. extra-virgin olive oil, separated
salt and freshly ground pepper
1 clove garlic, minced
2 T. soy sauce or to taste
1/4 t. smoked paprika or to taste
1 lb. extra-firm tofu, chopped into 1/2-in. or 1-in. pieces (Tofu has a more pleasant texture if it is frozen first, then thawed before use.  Plan ahead.)
1.5 c. quinoa
1/2 small red onion, halved and very thinly sliced (I think scallions could easily be substituted here if you like the milder, greener flavor.)
1.5 lb. heirloom tomatoes, chopped
1 Cubanelle chile pepper or other Italian frying pepper, seeded and chopped (A green bell pepper will work, too.)
3 Persian cucumbers, chopped
2 T. vinegar of your choice (I used an orange-vanilla white balsamic vinegar.)
1.5 T. chopped fresh parsley

Method:
Mix the lemon juice, lemon zest, 1 T. olive oil, salt and freshly-ground pepper to taste (be very generous with the pepper), garlic, soy sauce, and smoked paprika in a wide, shallow container.  Toss the tofu with the mixture (the tofu will likely soak it up almost right away), and marinate until ready to use in later step.

On the day you plan to eat, rinse the quinoa. 

Heat 1/2 T. olive oil in a large skillet over medium-high heat.  Add the quinoa, and cook, stirring, until lightly toasted (about 4 minutes).  Add 4 c. water and 1/4 t. salt, and bring to a boil.  Reduce the heat to medium, and simmer until the water is absorbed and the quinoa is tender but not mushy, about 15 minutes.  Set skillet aside.

Soak the red onion slices in cold water for 10 minutes, then drain.

Meanwhile, toss the tomatoes, chile or bell pepper, cucumbers, vinegar, 1.5 T. olive oil, parsley, 1/4 t. salt, and freshly ground pepper to taste in a large bowl.  Add the onions, and toss to coat.

Heat the remaining 1 T. olive oil in a large non-stick skillet over medium-high heat.  Toss the tofu and lemon zest in the warm olive oil, and allow to cook until browned on one side.  Toss again, and allow to cook until browned on another side.

Fluff the quinoa with a fork, divide among 4 bowls, top with the tomato mixture, then the tofu.  Serves 4.

Red Beans and Rice

This refreshingly interesting but still vegetarian version of red beans and rice came from none other than Southern Living magazine, so you know it's tasty!  Serve the dish with a pot of greens, and you're good to go.

Ingredients:
1 lb. dried red kidney beans
1 T. Creole seasoning
1 t. smoked paprika
1 vegetable boullion cube
salt, to taste
3 c. uncooked long-grain rice
3 celery ribs, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 medium onion, chopped
3 cloves garlic, minced
1 T. olive oil
garnish:  sliced green onions

Place the beans in a Dutch oven, add water to cover 2 inches above the beans.  Bring to a boil.  Boil 1 minute, cover, remove from heat, and soak 1 hour.  Drain.

Stir the Creole seasoning, smoked paprika, boullion cube, and beans into 7 c. water in a Dutch oven.  Bring to a boil, reduce heat to low, and simmer 1 - 1.5 hours or until the beans are tender.  Season with salt to taste.  (I usually use a scant tablespoon for a pound of beans.)

While the beans are cooking:
1.  Cook the rice according to package directions.
2. Saute the celery, bell peppers, onion, and garlic in the olive oil 6 - 8 minutes or until tender.

Stir the sauteed vegetables into the beans, and serve over the cooked rice.  Garnish with sliced green onions.

Tempeh Breakfast Sandwich

I am not really a huge fan of traditional breakfast fare.  Too starchy, meaty, eggy, or sweet, in general, for my tastes.  Don't get me wrong, I love homemade biscuits (I'm from the Southern U.S., so I have them nearly every weekend.  Recipe here.), and I definitely want pancakes or waffles every once in a while, but usually I'm looking for something off the beaten path.

One of my new favorites is this breakfast sandwich, which I guess you could really eat at any meal.  It's filling and tasty!  Fry up the whole package of tempeh, and you'll have sandwich fixin's for the week.

Ingredients:

canola oil

soy sauce

smoked paprika

tempeh (I love the Lightlife "Garden Veggie" variety.), cut into 1/4-inch strips

bagel

avocado slices

roasted red peppers (from a jar or from your grocer's olive bar)

Method:

In a non-stick skillet, heat the canola oil over medium heat.  Add soy sauce and smoked paprika to taste, then add the strips of tempeh.  Fry the tempeh until browned on the bottom, then flip and fry the other side until browned as well.  Remove from pain and drain on paper towels.
NOTE:  I usually fry up a whole 8-oz. package of tempeh at a time, which takes about 3 T. canola oil and maybe 1/2 t. of soy sauce and a heaping 1/4 t. smoked paprika.  I'm guessing, but the amounts are flexible.

Toast both halves of the bagel in a toaster.  Sandwich tempeh strips with avocado slices and roasted red pepper, and enjoy.

Grits with Smoky Black-eyed Peas and Collards

Yet another fantastic dish from Food Network magazine.  If you want to make this vegan, just omit the cheese from the grits (and probably increase the salt in the grits, but that is your call).  I know you're going to love this!

Ingredients:

1 T. canola oil

2 bell peppers, chopped (any color works, but orange is colorific)

1 small onion, chopped

1 bunch fresh collard greens, stemmed and chopped

¼ t. cayenne

Salt

1 t. smoked paprika

2 15-oz. cans chopped tomatoes (not drained)

2 15-oz. can black-eyed peas (not drained)

1 c. grits (not the quick-cooking kind)

4 c. water 

Method:

Heat the canola oil in a large pot over medium-high heat.  Add the bell peppers, onion, collard greens, cayenne, and ½ t. salt.  Cook, stirring occasionally, until the vegetables are slightly soft (about 8 minutes).  Add the paprika, tomatoes (with liquid), and black-eyed peas (with liquid) and bring to a simmer.  Simmer 15 minutes, then season with salt, if desired.

Meanwhile, combine the grits, water, and ¼ t. salt (or salt to taste) in a large saucepan.  Bring to a boil, stirring constantly.  Cover, turn heat down to low, and simmer 5 minutes or until desired consistency.  Remove from heat.

Divide the grits between 4 pasta-style bowls, and top with tomato mixture.

Serves 4.

Smoky Potatoes

I don't remember what magazine I found this recipe in.  I was sitting in the doctor's office with Scott when I saw this in a magazine and literally just photographed the recipe for later.  It's good!  Scott's not even a potato fan but still enjoyed this smoky vegan side dish.

 

 

 

Ingredients:

1 lb. potatoes, scrubbed and cut into 1-inch pieces

1 bell pepper, any color, seeded and cut into 1-inch pieces

2 T. olive oil

1 T. smoked paprika (This recipe is not the same with regular paprika.  Be sure to get the smoked paprika.  You won't be sorry!)

1/2 t. salt

1/2 t. freshly-ground pepper

4 scallions, chopped

 

Method:

Heat the oven to 425 degrees F.

 

On a large rimmed baking sheet, toss the potatoes and bell pepper with the olive oil, smoked paprika, salt, and pepper.  Arrange in an even layer, and roast, turning once or twice, until the potatoes are golden brown and tender (20 - 25 minutes).

 

Toss with the chopped scallions, and serve warm.  Serves 3 - 4 as a side dish.

 



Twice-Baked Potatoes

I've started a new job this week, and I'm tired! I know I've been kind of M.I.A. recently, and that's why. Anyhoo, are you needing something new for a dinner entrée? Here's something exciting: twice-baked potatoes!

You need:

baking potatoes
salt and freshly ground black pepper
smoked paprika (regular paprika will do but it's not as exciting)
yummy stuff to put in your potatoes like leftover grilled peppers and onions, snipped chives, extra-virgin olive oil, vegan sour cream...use your imagination! I usually like to have something onion-y and something high-fat. What?!

To make them:
Scrub the potatoes clean, then bake them at 475 degrees F for an hour. Don't wrap the potatoes in aluminum foil to bake them, because you want the potato skins to crisp up.

Once the potatoes are done cooking, remove them from the oven. Slice them in half lengthwise. Using a spoon, scoop most of the flesh from each potato-skin shell into a bowl. Salt the inside of the shells.

Using a fork, mash the potato pulp like you would any baked potato. Stir in salt and pepper to taste along with whatever yummy stuff you want to add. Like I said, I like to include something with a lot of fat to get a more exciting mouth-feel. That would be, like, extra-virgin olive oil and/or vegan sour cream and/or vegan margarine. When I made them this week, I stirred in chopped grilled onions, chopped grilled bell peppers, and olive oil. The grilling of the veggies really makes this dish outstanding!

Scoop the seasoned pulp back into the potato shells, dividing it evenly among the shells.

Put the shells on a jelly roll pan or other baking vessel, then sprinkle each potato with the smoked paprkia. Pop it back into the oven until warmed through and slightly crisped on the surface.

You can serve this with a green salad or green vegetable, a protein source like beans or tempeh, and a bread like yeast rolls or baguette to make a delicious and balanced meal.