Monday, January 1, 2018

Greek Lemon Soy Curls

Mix together for the marinade:
2 cups hot water
3 Tbsp. lemon juice
2 tsp. chicken-style seasoning (I use McKays)
1 Tbsp. dried oregano
1/2 tsp. salt
3 cloves minced garlic

In a large Ziploc bag, combine the above marinade with:
5 cups (one 8-oz package) Butler Soy Curls

Remove all air from the bag and seal. Let stand for at least 10 minutes. Transfer the entire contents of the bag to a nonstick frying pan and saute in a couple tablespoons of olive oil or other vegetable oil until the liquid is gone and the soy curls are browned, about 15 minutes. Then add:
2-3 Tbsp. sliced green olives
2-3 spoonfuls brine from the olives

Mix the following sauce separately:
6 Tbsp. lemon juice
3 Tbsp. olive oil
1 tsp. dried oregano
1 tsp. garlic powder
1/4 tsp. salt

Serve the soy curls alongside Greek Lemon Potatoes and a green vegetable. Drizzle the sauce above over the soy curls to taste on the individuals plates.

Monday, December 4, 2017

Instant Pot Soy Yogurt

Nothing could be easier! A few simple ingredients and only a few minutes of preparation, and you will have yummy vegan yogurt!

Start with a 1/2 gallon box of plain, unsweetened WestSoy soy milk (The only ingredients should be soybeans and water). Alternatively, use another brand that contains only soybeans and water. Check the ingredients!

Open the milk. Dump in the contents of a capsule of probiotics that contains at least 50,000 CFU of probiotic. Use more than one capsule if needed to reach this amount. Don't use less!

Close the milk and shake very well.

Pour the milk into the liner of your instant pot. Put the lid on. It doesn't matter if the vent is open or closed. If your rubber seal smells bad and you're afraid the smell will transfer to the yogurt, you can take the seal out. The seal is not necessary. Press the Yogurt button. Set the time to 13 hours.

When the yogurt is finished, cover and refrigerate. When it has chilled, you can mix in whatever flavorings you want and then transfer it to storage containers or jars. I like to use 1/3 cup maple syrup and 1/2 teaspoon of powdered vanilla.

Sunday, October 8, 2017

Baba Ganoush

Ingredients
• 1 medium eggplant
• 1 large clove garlic, grated or finely minced
• 3 Tbsp lemon juice
• 2 Tbsp tahini
• 1/2 tsp. salt

Instructions
• Preheat oven to high broil and position a rack at the top of the oven.
• Peel eggplant and slice eggplant into 1/4-inch to 1/2-inch rounds, sprinkle with salt, and place in a strainer in the sink. This will help remove any bitterness from the eggplant. After 10 minutes, rinse slightly and then pat dry between two towels.
• Place in a single layer on a baking sheet. Roast the eggplant for 5-10 minutes on each side until it is golden brown. 
• Place all ingredients in a food processor and process until creamy. 

• Serve with crackers, pita bread, pita chips, or veggies. Will keep covered in the fridge for several days but is best served the day it is made.

Saturday, October 7, 2017

THAI CURRY VEGETABLE SOUP

INGREDIENTS
• 2 Tbsp neutral-flavored cooking oil
• 2 cloves garlic, minced
• 1 Tbsp grated fresh ginger (or use ginger paste that comes in a tube)
• 2 Tbsp Thai red curry paste
• 1 small sweet potato, cut in 1-inch cubes (about 1 lb.), OR cubed butternut squash (I used about 4 cups)
• 1 bunch baby bok choy (chop white fibrous stems and leafy parts separately) OR chopped kale (discard tough stems)
• 4 cups vegetable broth (from a carton, or I used water and Better Than Bullion paste)
• 13 oz can coconut milk (for a lower fat version, use regular coconut milk from a carton)
• 1/2 Tbsp Braggs or soy sauce
• 1/2 Tbsp brown sugar 
• 1 package Ramen noodles broken up (discard seasoning packet)

GARNISHES (OPTIONAL)
• sliced red onion 
• lime juice
• fresh cilantro 
• Sriracha sauce

INSTRUCTIONS
• Sauté the oil, garlic, ginger, and curry paste over medium heat for 1-2 minutes.
• Add the diced sweet potato (or butternut squash), chopped bok choy stalks to the pot (save the leafy green ends for later), and vegetable broth. Bring the pot to a boil over medium-high heat, then reduce the heat to low and let simmer for 5 minutes or until the sweet potatoes/squash are almost tender.
• Add the ramen noodles. If using kale instead of bok choy, add the kale at this point. Cook for 3 minutes.
• Remove from heat and add the coconut milk, Braggs, and brown sugar. If using bok choy, add the bok choy greens at this point and let them wilt in the hot soup.

• Add garnishes to individual bowls to taste.

Friday, April 14, 2017

Instant Pot Mexican Rice

Set Instant Pot to Saute, and toast the following for 8 minutes:
1/4 cup olive oil
2 cups brown rice

Meanwhile, blend the following:
1 cup fresh, frozen, or canned tomatoes
2 jalepeno peppers (I took out the seeds)
1 medium onion
4 cloves garlic
1-1/2 teaspoons salt
2 cups vegetable broth (or less--use only enough to total a scant 4 cups in the blender)

When rice is toasted, pour the contents of the blender into the Instant Pot, close the lid, close the vent, and cook on high pressure for 45 minutes. Let stand 10 minutes after it finishes before releasing the pressure.

If you want a non-Instant Pot version of this recipe, check out my friend's blog where I got the original idea from! http://www.veganblueberry.com/best-savory-vegan-mexican-rice/

Friday, June 24, 2016

The Best Roasted Potatoes

I never make home-made baked French fries any more. I don't need to with this recipe! Why would you want to spend that much time cutting French fry shapes and tediously turning every one over when you could use this simple method to create an even tastier result?

These potatoes are so crispy on the outside, so puffy on the inside, and so easy to make. You can vary the amounts and the seasonings to anything you want, but the oven temperature and timing of stirring must be done exactly according to the recipe to get the best results.

Preheat oven to 425 degrees Fahrenheit. 
Place in a large mixing bowl:
About 5 pounds of potatoes, cut in large bite size chunks (you don't want them too big)

Toss with:
2-3 Tbsp. olive oil
2 tsp. salt
1 tsp. paprika
1 tsp. garlic powder

Place potatoes in a single layer on a non-stick baking sheet. Bake at 425 degrees for 45-60 minutes, stirring every 15 minutes.

Enjoy dipped in tofu sour cream and barbecue sauce!

Raisin Jam

This is almost too simple to include as a recipe, but it's such a great idea that you might not think of otherwise, so I'm including it here.

Fill a jar or container with raisins. Add just enough water to cover. Put the lid on and refrigerate overnight. Blend smooth.

Use like jam or use it to replace sweetener in recipes, like granola or bread recipes.