Thursday, April 30, 2020

Spaghetti Sauce

I have not found a spaghetti sauce recipe thus far that uses home canned tomatoes that I really like. When we were on a trip, I bought some Classico spaghetti sauce that I really liked. But I couldn't bring myself to keep buying it at home when I had so many home canned tomatoes that needed to be used. So I looked at their ingredient list and got some ideas to make up my own recipe. While I usually put onion in everything I make, I didn't have any when I made this, but I think it's actually better without!

Combine all ingredients in a medium saucepan:

One quart crushed tomatoes (or a 28-oz can)
One 6-oz can tomato paste 
1/2 can (10 oz) mushrooms, chopped (or 1 cup chopped fresh mushrooms)
3 cloves minced garlic
1/3 cup roasted red pepper, chopped
1/4 tsp salt
1 Tbsp brown sugar 
1 Tbsp parsley 
1/4 tsp oregano

Simmer together for 15 minutes.

Peanut Stir-fry Vegetables

First, start cooking your rice. I use a rice cooker. I used to do a ratio of one part rice and two parts water to cook brown rice, but I recently discovered that I like the results better when using a little extra water.

Preheat oven to 400 degrees Fahrenheit. Cut into 1/2 inch cubes:
1 pound firm or extra-firm tofu

Place tofu cubes in a single layer on a non-stick baking sheet. Bake at 400 degrees for 20 minutes.

Meanwhile, prepare the following marinade:
1/3 cup Braggs or soy sauce
1/4 cup brown sugar
3 Tbsp. natural peanut butter
1-1/2 Tbsp. sesame oil
1/2 tsp. sriracha sauce

Combine baked tofu and marinade in a bowl and set aside while preparing the vegetables.

Prepare 4-6 cups of the following vegetables, as desired:
Thinly sliced onions
Thinly sliced carrots
Minced garlic
Broccoli, cut into bite-sized pieces
Bell pepper strips
Sugar snap peas
Sliced mushrooms

Sauté vegetables. Start with the onions and any vegetables that require a longer cooking time, adding shorter cooking time vegetables after the others are partially cooked. When the vegetables are almost finished, add the tofu and marinade mixture from above and heat through.
Optionally, cook a couple packages of Ramen noodles without the seasoning packet.

Layer on individual plates: rice, noodles, stir-fry vegetables. Add the following toppings as desired:
Chopped cilantro
Sriracha sauce
Braggs or soy sauce
Lime juice

Friday, April 3, 2020

Cultured Vegan Cream Cheese

3 cups raw cashews (soak for 15 minutes in boiling water, then drain)
1/4 cup water
3/4 tsp. sea salt (plus more to taste)
3 Tbsp plain, unsweetened soy yogurt

Place cashews, water, and salt in a high-powered blender such as a VitaMix and blend until completely smooth. I used the VitaMix tamper to work the mixture into the blades. It might take several minutes to create a creamy butter.

Scrape mixture into a 4-cup glass container and allow to cool if the blender has heated it up. When it has reached room temperature or cooler, stir in the yogurt. Cover the container.
Let sit out on the counter at room temperature for 24 hours. Use a clean utensil to taste the mixture, and add more sea salt to taste; let it culture for another 12-24 hours if you want a stronger tang. I did mine for about 34 hours total.
Store in the refrigerator.

Easy Taco Soup

Taco Soup

In a soup pot, sauté:
1 cup diced onion
1 tbsp olive oil

Add:
4 cups water 
2 cups salsa
6 cups cooked beans (any combination of pinto, kidney, and black beans)
1 cup frozen corn or one can corn drained
2 tsp. chili powder
1 tsp. cumin
1/2 tsp. onion Powder
1/2 tsp. Garlic Powder
1/4 tsp. paprika
1/4 tsp. salt
1 pinch oregano
4 tsp. chicken style seasoning
1/2 cup sliced olives (optional)

Heat through. Serve with your favorite garnishes!

Garnishes ideas:
Vegan sour cream 
Shredded vegan cheese
Tortilla chips
Chopped avocado 
Green onions 
Chopped cilantro

I got this recipe from one of my favorite blogs, https://www.veganblueberry.com/vegan-taco-soup/. I posted here the changes I made so that I can remember what I did!