January Theme: cooking with Tofu (sarah d.)

Cream of Tomato (tofu)

serves 6

Ingredients

• 4 cups tomatoes, diced
• 1/2 onion, chopped
• 1 tablespoon olive oil
• 1 (14 ounce) package soft tofu
• 2 (10.75 ounce) cans condensed tomato soup
• salt to taste
• ground black pepper to taste

Directions

1. Saute tomatoes and onion in olive oil until onions are clear.
2. Blend the canned soup and tofu in a blender, then add this blended mixture to the sauteed onions and tomatoes. Warm through and add water as needed. Add salt and pepper to taste, and top with chopped fresh basil.

January Theme: cooking with Tofu (sarah m.)

Hot and Spicy Tofu

3 TBS peanut oil
1 lb firm tofu - drained and diced
1 sliced red onion
1 red bell pepper
1 green chili pepper
3 cloves garlic (decrease if less spice is desired)
------------------
3 TBS white vinegar
3 TBS soy sauce
1 TBS brown sugar
1 tsp corn starch
1 tsp red pepper flakes (optional)

Heat oil in skillet, add tofu and brown. Add garlic, peppers, and onion, and cook until tender. In small bowl combine last 5 ingredients. Pour into skillet and simmer for 3 - 5 min. Serve over rice.

January Theme: cooking with Tofu (heidi)

Tofu Nuggets (recipe from Lindsay Garret, see her BLOG)

Tofu Nuggets:
16 oz tofu (any firmness is fine)
2 tbl soy sauce (gluten-free)
2tbl water
1/4 cup nutrional yeast
1/4 tsp salt
1/4 tsp pepper
1/4 tsp cumin
1/8 tsp cayenne pepper

Cut the tofu into 4 or 5 strips and place in a plastic bag or container. Add the soy sauce and water, you can add a little more of both if needed. Let sit in the fridge to marinate for 1.5 hours or more (I actually left them sit overnight). Rotate the tofu slabs once or twice.

Heat oven to 375. Mix the nutritional yeast with the spices in a small plate. Cut the tofu slabs into 5 or 6 pieces, to make cubes. Roll the cubes in the nutritional yeast mixture and place on a cookie sheet. Bake for 40-45 minutes, rotating the cubes one to three times.

Thanks Lindsay for sharing this with me and allowing me to share it with others!

Feature Recipe: Toasted Seasoned Nuts (sarah d.)

Toasted Seasoned Nuts

* 3 cups of nuts

* 1 1/2 Tb Olive Oil

* 1/2 ts Garlic Salt

* 1 ts Rosemary dried/crushed

* 1/2 ts Thyme dried/crushed

* 1-2 pinches Cayenne Pepper

* 1/4 ts Salt

Preparation

* Preheat oven to 350 deg F

* Place nuts on roasting pan or cookie sheet and place on mid rack; If using cashews, keep separate and place on top rack; toast nuts until golden, about 7-10 min.

* Remove pan from overn and place foil over top of nuts (while preparing herbs).

* Reduce oven to 320 deg-F.

* Heat olive oil in pan on low-med heat and stir in garlic, herbs, and Cayenne until simmering.

* Toss the toasted nuts in a bowl with the herb mixture and salt.

* Place nuts back on a cookie sheet/roasting pan and heat in oven for few minutes.

* Remove, cool uncovered; the nuts will get their snap back in few min so you can serve.

December Theme: cooking with nuts (sarah d.)

Vegan Chili with Cashews

Ingredients:

• 2 tablespoons olive oil
• 4 medium onions, chopped
• 2 large red peppers, chopped
• 2 stalks celery, chopped
• 4 teaspoons minced garlic
• 1 teaspoon dried basil
• 1 teaspoon oregano
• 1/2 teaspoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 16 ounces chopped tomatoes
• 2 tablespoons red wine vinegar
• 1 bay leaf
• 1 1/2 cups cashews
• 15 ounces black beans
• 15 ounces kidney beans

1. 1In large pot, heat olive oil. Add peppers, celery, and half of the onions and cook over medium heat until onions are cooked.
2. 2Stir in garlic, basil, oregano, chili powder, cumin, black pepper.
3. 3Add tomatoes (in juice), vinegar, and bay leaf. Reduce heat to low and continue cooking 2-3 minute.
4. 4Stir in cashews, cook over low heat 16-17 minutes.
5. 5Add beans and cook another 25 minutes, stirring frequently.
6. 6Chili is done when all ingredients are well blended and soft and chili is thick and bubbling.
7. 7Top with remaining cashews once served in bowls.

December Theme: cooking with nuts (sarah m.)

Spicy Chipotle-Peanut Noodles

1) 1/2 cup peanut butter
2) 1/2 cup apple juice
3) 2 Tbs soy sauce
4) 2 chipotle chili's in adobo sauce
5) 1 tsp adobo sauce
6) 1/4 cup chopped fresh cilantro
7) 2 medium carrots, julienned
8) 1 red pepper, julienned
9) 8-10 oz rice noodles
10) Snow peas
11) Red onion (chopped)
12) 2 Tbs chopped peanuts

Mix # 1- 6 in a bowl and set aside. Boil pot of water put in #7,8,10 for 1-2 min remove with slotted spoon. Cook rice noodles (about 5 min). Mix sauce, noodles, cooked veggies, raw onions, together, sprinkle with peanuts and serve.

December Theme: cooking with nuts (heidi)

Almond Burgers

Ingredients

• 1 cup finely ground almonds
• 1/2 cup minced onion
• 1 carrot, minced
• 1/4 cup tahini (sesame-seed paste)
• 1/4 cup gluten free soy sauce
• 3 tablespoons fresh lemon juice

* optional: add some oats or rice to help them stick together *

makes enough for 6 burgers

Directions

1. Preheat the oven broiler. Cover a baking sheet with aluminum foil and lightly grease.
2. In a medium bowl, mix together the almonds, onion, carrot, tahini, tamari sauce, and lemon juice. Form into 6 patties and place on baking sheet.
3. Broil burgers 5 minutes, then turn and broil the other side another 5 minutes. Watch to make sure the burgers don't burn. Remove, and garnish as desired.