Maple Glazed Tofu with “no cook” Apricot Stuffing

Ingredients

• Maple Glaze
• 1/2 cup Maple Syrup
• 1/3 cup Tamari or Soy Sauce
• 2 tbsp Dijon Mustard
• 2 tbsp Fig Paste Fig, Apricot or Orange Jam would also work fine.
• Tofu
• 1 kg Tofu (firm/extra firm) (DO NOT USE SILKEN TOFU)!
• 50 whole Cloves
• Apricot Stuffing
• 2 slices Bread, toasted or stale chopped into thumb sized pieces.
• 1/4 cup Breadcrumbs Dried
• 2 tbsp Dried Apricots Chopped into small pieces
• 1/2 tsp Garlic granules
• 1 tsp Dried Basil or your preferred herb
• 1/8 tsp Sea Salt (Celtic or Himalayan)
• 1/8 tsp Black Pepper Ground
• 1/2 cup Vegetable Broth 

Instructions

Maple Glaze

1. For this section you will need a mixing bowl or pouring jug. Simply mix all the ingredients together with a spoon until you have a smooth consistency.

Tofu

1. To prepare the Tofu you will need a sharp carving knife (serrated blades help), a chopping board, tea towel and a large baking dish.
2. Firstly, remove the tofu from its packaging and rinse under cold water before patting dry on your tea towel. Then slice the blocks in half length ways (see video at top of this page for full demonstration) so you have 4 halves. Now is a good time to set your oven to 200°C/400° F.
3. Set aside the 2 top halves and then use a fork to thoroughly prick the bottom half of the tofu on both sides so that the glaze can easily seep into the tofu.
4. Now take the 2 top halves of the Tofu and slice a criss-cross pattern about half way through the block (see video for demonstration).
5. Next take your whole cloves and insert them into the intersection of each criss-cross cut on the top slices of Tofu (see video). Now place all 4 tofu blocks into your baking dish in a single layer. Pour approximately three-quarters of the glaze over the tofu blocks before setting aside to marinate. If you have time, let the blocks sit overnight in the fridge. If not, anything over 20 minutes will allow some flavor to go through the tofu.

Apricot No-Cook Stuffing

1. Grab yourself a medium to large mixing bowl and mixing spoon. Put all the dry ingredients into the bowl, then add half the broth before mixing thoroughly. Now add the other half of the broth and mix again. Set aside.

Cooking and Assembly

1. Once the tofu has had time to marinate use a spoon to re-baste the tofu before placing it in the oven for 20 minutes.
2. After 20 minutes take the tofu out of the oven. Divide the stuffing in half and work it to fit nicely over the bottom tofu halves, then place the top tofu halves onto the stuffing - see video for demonstration. Pour the remaining glaze over the tofu before placing in the oven for a further 10-15 minutes.
3. Once the tofu has a beautiful caramelized look it's time to remove from the oven and serve with your favorite holiday sides.

Bread machine seitan

Ingredients:

Wet stuff (goes first in my machine):

• 4 t vegan Worcestershire sauce
• 1/2 cup soy sauce, tamari, or Bragg's
• 1.5 to 2 cups water

Dry stuff

• 2 cups vital wheat gluten (I use Bob's)
• 1/2 cup garbanzo flour (Bob's, again)
• 1/2 to 3/4 cups nutritional yeast
• 4 t onion powder
• 2 t dried sage
• 2 t dried thyme
• 2 t salt (I use less)
• 2 t smoked paprika

Method:

1. Dump the wet stuff into the bowl.
2. Dump the dry stuff into the bowl.
3. Push the button.

My Toastmaster has a cycle called "Basic Medium" (as opposed to "Basic Light" and "Basic Dark"), so I tried that one. Seems to have worked fine. 

The resulting loaf is moist and meaty, with an interestingly crispy (not hard) skin on five faces. Because the bread machine's cycle is set up for bread (mix, let rise, punch down, let rise, punch down, let rise, bake) it lets the dough settle a couple times and then spins it again with the mixing blade. Result: the center of the loaf is stringy in an almost spooky approximation of turkey.

Turkish Lentil Salad

Ingredients

• 1 can lentils ( 15oz, or 150g cooked lentils), drained and rinsed 
• 1 red onion
• 1 handful parsley (dried will work in a pinch)
• 3 tbsp olive oil
• 1.5 tbsp vinegar
• 1.5 tbsp mustard
• 1-2 tsp maple syrup (or honey for non-vegans)
• 2 bell peppers (green and red)
• salt and pepper to taste

Instructions

1. Dice up the onion and cut the bell pepper into small pieces. Add both to a salad bowl.
2. Mix in the lentils (if you use dry lentils, cook according to package instructions first).
3. Rip up the parsley and add it to the bowl as well
4. Now in with the vinegar, olive oil,mustard, honey salt and pepper and stir it all nicely.
5. Have the salad with a slice of (whole grain) bread. Enjoy!

Gnocchi With Sundried Tomatoes and White Beans

Ingredients

• 500 g/18 oz packaged gnocchi
• 1-2 tablespoons olive oil
• salt and pepper
• 1/4-1/2 teaspoon hot red pepper flakes
• 2 cups mushrooms sliced
• 1/3 cup sundried tomatoes diced
• 4 cups loosely packed spinach
• 540 mL/19 oz white beans drained and rinsed
• Parmesan cheese

Instructions

1. Heat oil in a medium pan over medium heat.
2. Add the gnocchi and separate them. Sprinkle with salt and pepper and red pepper flakes, and cook, stirring occasionally for 8-10 minutes, or until golden and slightly crispy.
3. Remove from pan.
4. Add the mushrooms, and cook for 3 or so minutes until soft (add additional olive oil if needed). Return the gnocchi to the pan and add the sundried tomatoes, spinach and white beans. Stir until spinach is wilted and everything is heated through.
5. Add additional salt, pepper and red pepper flakes to taste.
6. Serve with freshly grated Parmesan cheese.

Moroccan Cauliflower Chickpea Pitas

Ingredients

Moroccan Cauliflower Chickpea:

3 cups cauliflower florets
1 red pepper, cut into 1″ cubes
1 red onion, cut into 1″ cubes
1 zucchini, cut into 1/2″ slices
1 yellow squash, cut into 1/2″ slices
14 oz. can of chickpeas (garbanzo beans), drained and rinsed
1 1/2 teaspoons ground cumin
1 teaspoon smoked paprika
1 teaspoon garlic powder
1 teaspoon salt
1/2 teaspoon ground coriander
2 tablespoons olive oil

Cucumber Yogurt Sauce:

3/4 cup plain greek yogurt
1/2 cup grated cucumber
2 tablespoons lemon juice
1 1/2 teaspoons dry dill
1 garlic clove, grated
salt to taste
7 whole wheat flatbreads

 

Instructions

1. Preheat oven to 400.
2. In large bowl, add cauliflower, red pepper, red onion, zucchini, yellow squash, and chickpeas.
3. In a small bowl, add ground cumin, smoked paprika, garlic powder, salt, and ground coriander.
4. Add the spice blend to the vegetables along with olive oil. Toss to coat everything.
5. Spread vegetables out on a baking sheet.
6. Bake for 20 minutes.
7. Remove from oven, toss the vegetables around. Bake for another 10 minutes. Remove and set aside.
8. In a small bowl, add greek yogurt, grated cucumber, lemon juice, dry dill, garlic clove, and salt to taste. Stir to combine everything.
9. Warm up the flatbread or toast on a skillet for 1-2 minutes. Top with 3/4 cup roasted vegetable mixture and finish with 2 tablespoons of the yogurt cucumber sauce. Serve

One Pot Mexican Black Bean Sweet Potato Quinoa

Ingredients

 

2 tablespoons extra virgin olive oil
1 medium yellow onion, chopped
1 small sweet potato, peeled and chopped into ½" chunks
2 cloves garlic, minced
1 red bell pepper, seeded and chopped
1 yellow bell pepper, seeded and chopped
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon smoked paprika
1 cup uncooked quinoa, rinsed
(1) 14.5 oz. can Hunt's No Salt Added Petite Diced Tomatoes
(1) 10 oz. can RO*TEL Mild Diced Tomatoes and Chilies
(1) 15 oz. can black beans, rinsed and drained
1½ cups vegetable stock or water
juice of 1 large lime
¼ cup fresh chopped cilantro
Extra cilantro and lime wedges, avocado, or cheese for serving, optional

 

Instructions

 

Heat the olive oil in large skillet over medium heat. Add the onion and saute 5 minutes. Add the sweet potato and saute until the onion is softened, 3-4 minutes longer. Add the garlic and bell peppers, and saute 2 minutes, then add the spices and saute 30 seconds longer.

Add the quinoa, both cans of diced tomatoes, black beans, and vegetable stock and stir to combine. Bring to a boil, then reduce heat to medium low. Cover and cook for 20 minutes, or until the quinoa has absorbed most of the liquid.

Add the lime juice, cilantro, and season with salt and pepper to taste.
Garnish with the extra cilantro, lime, avocado, or cheese.

Vegan Cream Cheese

Ingredients

1 cup cashews

2 tbsp nutritional yeast

Juice 1 lemon

1 tbsp water

1/4 tsp sea salt

Instructions 

1. Place the cashews in a large bowl with hot boiled water for 30 minutes to soften. You can also soak in cool water for at least 4 hours if you prefer. 

2. Drain and rinse the cashews then add them to a food processor or blender with the nutritional yeast, lemon juice, salt and water. Blend until very smooth. You may need to scrape the sides as you go. 

3. Transfer the cashew cheese to a dish or bowl and cover the bowl and refrigerate for 1 hr to firm up a little. The cheese will keep in the fridge for up to 3-4 days.

Vegan mac and cheese

½ cup hemp seeds

1 cup water

1/2 cup of carrots, chopped and steamed 

3 tablespoons + 2 teaspoons tapioca starch (also known as tapioca flour)

2 tablespoon nutritional yeast

1 teaspoon apple cider vinegar

1/4 teaspoon salt

¼ teaspoon garlic powder

+ Several cups of cooked pasta

1. Steam carrots in a pot on the stove or in a microwave. 

2. Add all ingredients except pasta to a blender or food processor and blend until completely smooth.  

3. Pour into a small sauce pan over medium-high heat, and continually stir as it cooks. After about 5 minutes of stirring it will become a cheesy gooey mass.

4. Continue to cook and stir for an additional minute to make sure it has firmed up completely.

5. Add to your favorite kind of pasta and enjoy! 

6. Store extra cheese sauce in an airtight container in the fridge for up to a week.