Ingredients:
• 1 T Better Butter (from either cookbook) or commercial vegan margarine
• 1 cup uncooked rice of your choice
• vegan no-chicken broth, vegetable broth or water*
• ½ medium onion, diced
• 2 cups mix of chopped broccoli and cauliflower
• Colby Melt or Tangy Cheddar Melt (from The Non-Dairy Formulary)
• additional soymilk to adjust consistency as desired
• sea salt or kosher salt and coarse ground black pepper, to taste
*The amount of broth or water required will depend upon the rice you are using; use the appropriate amount according to the directions on the package. For this dish, I use white basmati rice and 1 cup uncooked basmati rice requires 2 cups of broth or water.
Technique:
In a large saucepan, bring the broth or water to a boil. Add the butter or margarine, rice and onion. Stir well, cover, reduce heat to a simmer and cook for the amount of time suggested on the rice package.
Meanwhile, while the rice is cooking, prepare your cheese melt and set aside. Preheat the oven to 350°F.
During the last 10 minutes of cooking time for the rice, add the vegetables on top of the rice and replace the lid. Do not stir! The vegetables will steam while the rice completes cooking.
Stir the cheese melt into the rice/vegetable mixture and season with salt and pepper to taste. If the mixture seems a bit dry, stir in small amounts of soymilk in increments until the desired consistency is reached.
Transfer the mixture to a lightly oiled casserole dish, cover and bake for 30 minutes.
Uncover the casserole dish, set the oven on broil and lightly brown the top of the cheesy rice mixture under the broiler, about 5 minutes. Serve immediately.
Print Recipe
Cheesy Broccoli Cauliflower Rice Casserole
Votes: 0
Rating: 0
You:
Rate this recipe!
|
|
Votes: 0
Rating: 0
You:
Rate this recipe!
|
If you’ve ever been “on the fence” about tofu because of its texture, these spicy nuggets may just change your mind. They’re pre-baked to give them a dense, meaty and slightly chewy texture before breading and frying. I’ve often heard that people have a difficult time getting breading to actually adhere to tofu. So I experimented with a batter that seems to work rather well. And voila! Spicy Buffalo Tofu Drummettes. I served them with a side of Chunky Bleu Cheese Dressing from my Non-Dairy Evolution Cookbook which can be purchased through this website. And they’re gluten-free!
Ingredients for the drummettes:
1 block extra-firm water-packed tofu
1/4 cup nutritional yeast
1/4 cup non-dairy milk
2 T No-Eggy Mayo (from either of my cookbooks) or commercial vegan mayonnaise
3/4 tsp sea salt or kosher salt
1/2 tsp poultry seasoning
1/4 tsp coarse ground black pepper
garbanzo bean (chickpea) flour, about 1 cup
vegetable oil for frying
Ingredients for the sauce:
1/4 cup non-dairy butter (from either of my cookbooks) or commercial vegan margarine
1/4 red hot sauce (a thicker sauce, such as Sriracha, works best)
Technique:
Drain and slice the block of tofu lengthwise through the center to create 2 slabs. Lay each slab on its side and slice lengthwise down through the center to create 4 slabs total.
Thoroughly press the tofu until it is not releasing any more liquid. This is important: the drier the tofu, the better the texture of the finished dish (this can also be done with a tofu press using the whole intact block and the block sliced after pressing).
Preheat the oven to 325°F.
Now cut each slab into 3 drummettes. Try slicing on a slight diagonal, turning the knife slightly to left on the first slice and then slightly to the right on the second slice so the drummettes are irregular rectangles, for a total of 12 drummettes. This will give them a more natural and less uniform appearance. Line a baking sheet with parchment paper or a silicone baking mat and place the drummettes on the baking sheet in a single layer. Bake uncovered for 30 minutes, turning after 15 minutes. Remove to cool.
In a bowl, whisk together the nutritional yeast, milk, mayo, salt and seasonings until smooth. In a separate bowl, add the garbanzo bean flour.
Dip each drummette in the milk mixture and then dredge in the flour and set aside on a plate. Replenish the flour as needed. Let the drummettes dry for about 10 minutes and then dredge them in the flour again.
In a skillet or wok, heat about ½-inch of oil over medium-high heat until the oil begins to shimmer. Fry the drummettes in the hot oil for several minutes until golden brown. Remove to a plate lined with a paper towel to drain.
Meanwhile, melt the butter or margarine and whisk together with the hot sauce until smooth. Just before serving, drizzle the sauce over the drummettes in a bowl and turn the drummettes gently until they are thoroughly coated with the sauce. Transfer to a serving plate and serve immediately with the dipping sauce of your choice (i.e., vegan blue cheese or creamy ranch dressing).
Print Recipe
Spicy Buffalo Tofu Drummettes
Votes: 1
Rating: 5
You:
Rate this recipe!
|
|
Votes: 1
Rating: 5
You:
Rate this recipe!
|
Instructions
Drain and slice the block of tofu lengthwise through the center to create 2 slabs. Lay each slab on its side and slice lengthwise down through the center to create 4 slabs total.
Thoroughly press the tofu until it is not releasing any more liquid. This is important: the drier the tofu, the better the texture of the finished dish (this can also be done with a tofu press using the whole intact block and the block sliced after pressing).
Preheat the oven to 325°F.
Now cut each slab into 3 drummettes. Try slicing on a slight diagonal, turning the knife slightly to left on the first slice and then slightly to the right on the second slice so the drummettes are irregular rectangles, for a total of 12 drummettes. This will give them a more natural and less uniform appearance. Line a baking sheet with parchment paper or a silicone baking mat and place the drummettes on the baking sheet in a single layer. Bake uncovered for 30 minutes, turning after 15 minutes. Remove to cool.
In a bowl, whisk together the nutritional yeast, milk, mayo, salt and seasonings until smooth. In a separate bowl, add the garbanzo bean flour.
Dip each drummette in the milk mixture and then dredge in the flour and set aside on a plate. Replenish the flour as needed. Let the drummettes dry for about 10 minutes and then dredge them in the flour again.
In a skillet or wok, heat about ½-inch of oil over medium-high heat until the oil begins to shimmer. Fry the drummettes in the hot oil for several minutes until golden brown. Remove to a plate lined with a paper towel to drain.
Meanwhile, melt the butter or margarine and whisk together with the hot sauce until smooth. Just before serving, drizzle the sauce over the drummettes in a bowl and turn the drummettes gently until they are thoroughly coated with the sauce. Transfer to a serving plate and serve immediately with the dipping sauce of your choice (i.e., vegan blue cheese or creamy ranch dressing).
This is my signature recipe for creating a deliciously vegan and yet easy-to-make alternative to fish. The filets are coated with a plain or seasoned dry breading of your choice and then baked. To add a seafood flavor, try incorporating some ground or flaked kelp, dulse or nori seaweed into the breading mixture. To spice things up, add Cajun or Southwestern seasonings to the breading – the possibilities of seasoning combinations are endless. For those who are gluten-free, simply use gluten-free bread crumbs. Or try coating the filets with crushed nuts. Crushed macadamia nuts or pecans make an excellent coating; or combine breadcrumbs and crushed nuts together. You can also create “mock fish sticks” which are very popular with children. After baking, the filets are finished by browning in the skillet in a small amount of cooking oil.
Canned green jackfruit provides the amazingly moist and flaky texture in these filets. It can be found in Indian and Asian markets. Look for the label “Green Jackfruit” or “Young Green Jackfruit” and be sure that it’s packed in water or brine, not syrup. You may notice cans of ripe jackfruit stocked nearby but don’t be tempted to substitute as it is very sweet when ripe and packed in sugar syrup.
Ingredients:
• ½ carton (6 oz.) firm or extra-firm silken tofu
• 2 cans (17 to 20 oz. each) green jackfruit in water or brine
• 1 T No-Eggy Mayo (from either of my cookbooks) or commercial vegan mayonnaise
• 1 T unmodified potato starch, cornstarch or arrowroot powder
• 1 tsp onion powder
• ¾ tsp sea salt or kosher salt
• ½ tsp garlic powder
• ¼ tsp ground white pepper
• plain or seasoned dry breadcrumbs, regular or panko; and/or finely crushed nuts (about 1 cup total)
Technique:
Slice the tofu into 2 slabs and drain on paper towels or a clean, lint-free dish towel. Gently press the tofu while draining to encourage as much liquid as possible to transfer to the towel(s).
Drain the liquid from the cans of jackfruit and rinse the fruit thoroughly (especially if it was packed in brine) and drain in a colander. With a sharp knife, remove the tough core from each chunk of jackfruit and discard. Break the chunks apart with your fingers and remove the soft seeds and discard.
Green Jackfruit pulp with core and seeds removed.
Wrap the stringy pulp in a paper towel or clean kitchen towel and squeeze to remove any excess remaining water. This will yield about 6 to 7 ounces of jackfruit pulp. Add the chunks of jackfruit to a food processor and pulse several times to shred into flakes. Do not purée the fruit. Transfer to a mixing bowl and set aside.
Preheat the oven to 375°F.
Add the tofu to the food processor with the remaining ingredients and process into a paste. Add the paste to the shredded jackfruit and mix well. Form filet shapes from the mixture no more than ½-inch thick (4 filets).
Add the bread crumbs or coating of your choice to a bowl or a plate. Press the filets into the crumbs/coating and place the breaded filets onto a baking sheet lined with parchment paper. Bake for 30 minutes, gently turning the filets after 15 minutes.
To finish the filets, add just enough oil to a large skillet to cover the bottom and place over medium heat. Pan-sear the filets in the oil until golden brown on each side and transfer to a plate lined with a paper towel.
Serve immediately with a squeeze of lemon or the garnish or sauce of your choice.
Print Recipe
Flaky Un-Fish Filets
Votes: 28
Rating: 4.57
You:
Rate this recipe!
|
|
Votes: 28
Rating: 4.57
You:
Rate this recipe!
|
Fried Oyster Mushrooms is my vegan version of fried clams or oysters. I use organic cornflake cereal crumbs for the breading because the light cereal sweetness mimics the sweetness of fried clams and oysters. Regular fine breadcrumbs will work too.
Fresh oyster mushrooms are often difficult to locate and when they are available, they’re rather expensive. However, canned oyster mushrooms can be purchased from your local Asian market and are very inexpensive. They also have the perfect texture for this recipe. Canned abalone mushrooms work well too. Serve with vegan tartar sauce or cocktail sauce. Here I’ve served them with a vegan fire-roasted jalapeno and lime tartar sauce (recipe follows).
Ingredients
• 2 cans (about 7.5 oz. drained weight) oyster mushrooms or abalone mushrooms (available in Asian markets) or 1 lb. quartered fresh oyster mushrooms
• ¼ cup all-purpose flour
• ¼ cup non-dairy milk
• 2 T No-Eggy Mayo (from either of my cookbooks) or commercial vegan mayonnaise
• cornflake crumbs or fine breadcrumbs
• sea salt or kosher salt
• vegetable oil for frying
To make cornflake crumbs, place the cornflakes in a zip-lack or paper bag, seal and crush with your hands. They can also be crushed in a food processor.
Technique:
If using canned mushrooms, drain the water. Remove any tough portion of the mushroom stems and slice the mushrooms into strips.
Place the mushroom strips into a zip-lock bag and add the flour. Seal and shake well to coat the mushrooms.
In a small dish, mix together the milk and mayo until smooth and pour into the zip-lock bag. Add a few pinches of salt, seal the bag and shake until the mushrooms are coated.
Add the cornflake crumbs or the breadcrumbs to a bowl and dredge the mushroom strips in the crumbs until well-coated.
In a deep wok or skillet, heat about 1/2-inch of oil over medium-high heat until the oil begins to shimmer. Fry the mushrooms until golden – they cook quickly, about 30 to 45 seconds, so watch them carefully.
Remove with a slotted spoon and drain on a plate lined with paper towels. Serve hot with the condiment of your choice for dipping.
Fire Roasted Jalapeno and Lime Tartar Sauce
Ingredients:
• 1 large jalapeno pepper
• ½ cup No-Eggy Mayo (pg. ) or commercial vegan mayonnaise
• 2 T minced fresh onion
• 1 tsp fresh grated lime zest and a squeeze of fresh lime juice
• sea salt or kosher salt to taste
Technique:
Place the jalapeno directly on the stove burner over medium heat. Turn frequently with tongs until the pepper is blistered and blackened. Place the pepper in small zip-lock or paper bag and seal to hold in the steam. Let cool. The skin should slip off easily. Cut off the stem end, split the jalapeno lengthwise and remove the seeds. Finely mince and add to a small bowl.
Add the mayo, onion, the lime zest and a squeeze of lime juice. Mix well and season with salt to taste. Refrigerate to blend flavors and until ready to serve.
Print Recipe
Fried Oyster Mushrooms with Fire-Roasted Jalapeno Lime Tartar Sauce
Votes: 0
Rating: 0
You:
Rate this recipe!
|
|
Votes: 0
Rating: 0
You:
Rate this recipe!
|
An American classic (but now cruelty-free!)
Ingredients:
• 1 and ½ cup (7.5 oz.) whole raw cashews
• 3 cups water
• 1 and ¼ cup organic sugar
• ⅓ cup unsweetened cocoa or carob powder
• 2 tsp real vanilla extract
• ½ tsp sea salt
• ½ tsp guar gum (optional; helps prevent ice crystallization)
Technique:
Soak the cashews in water for a minimum of 8 hours. Drain and discard the water and add the cashews to a high-powered blender. A the 3 cups of fresh water and process on high speed for a full 2 minutes.
Thoroughly strain the cream through a nut milk bag or through a strainer lined with 4 layers of cheesecloth. Gently massage the bag to help the cream pass through or stir the cream in the strainer with a spoon.
Add the cashew cream back to the blender with the remaining ingredients and process until smooth. Transfer the mixture to a saucepan and cook over medium heat, stirring constantly until the mixture thickens and is heated through. Do not boil.
Remove from the heat and let cool until warm (stir occasionally to prevent a “skin” from forming on the surface).
Pass the mixture through a strainer into a container with a lid and refrigerate until thoroughly chilled.
Process the mixture according to your ice cream maker’s instructions. The ice cream will freeze hard when stored in the freezer.
To serve, simply thaw briefly until it reaches the desired texture for scooping.
Print Recipe
Chocolate Ice Cream (Cashew Base)
Votes: 17
Rating: 2.41
You:
Rate this recipe!
|
|
Votes: 17
Rating: 2.41
You:
Rate this recipe!
|
