Tofu with Soy-Butter Corn

Another winner from Bon Appetit. 

Ingredients
1-14-oz. package firm or extra-firm tofu, drained
3 lg. or 4 medium ears of corn, husked
1 tbsp. plus 1 tsp. vegetable oil
Kosher salt
8 scallions, thinly sliced on a diagonal
2 tbsp. mirin
3 tbsp. soy sauce; plus more for serving (optional)
2 tbsp. unsalted butter
½ c. torn basil leaves and/or cilantro leaves with tender stems
Toasted sesame seeds (for serving)
1 tsp. toasted sesame oil
Cooked white rice (for serving)

Directions
Press tofu for at least 15 minutes. 

Meanwhile, cut kernels from corn cobs. You should have about 3 cups kernels; if you have much more, save for another use. 

Slice tofu crosswise into 8–10 planks about ½" thick; pat dry. Heat 1 tablespoon of oil in a large nonstick skillet over medium-high. Working in batches if needed, fry tofu in a single layer until golden brown all over, about 2 minutes per side. Transfer to a plate and season lightly with salt.

Reduce heat to medium and add remaining 1 tsp. oil. Set a small handful of scallions aside for serving; add remaining scallions to skillet and cook, stirring often, until wilted and starting to brown, about 2 minutes. Add corn and cook, stirring, until kernels are well coated, about 2 minutes. Pour in mirin, 3 tablespoons of soy sauce, and 2 tablespoons of water and bring to a simmer. Nestle in tofu and cook until sauce reduces slightly, about 3 minutes. Swirl in butter and cook until sauce is glossy and coats tofu, about 2 minutes.

Set a few herbs aside for serving. Remove tofu mixture from heat and stir in remaining herbs. Sprinkle with sesame seeds and top with reserved scallions and herbs. Drizzle with sesame oil and more soy sauce if desired. Serve over rice.

Serves 2-3.

Corned Beet Reuben Sandwiches

Ingredients
1 ½ lbs. cooked peeled beets, very thinly sliced
1 tbsp. extra-virgin olive oil 
2 tsp. ground coriander
2 tsp. mustard seeds
½ tsp. ground cinnamon
¼ tsp. ground allspice
3 tbsp. vegan mayonnaise 
2 tbsp. ketchup
1 tbsp. dill relish (or chopped pickles)
1 tsp. hot sauce
4 slices rye bread, toasted
¾ c. sauerkraut
4 oz. sliced Swiss cheese (to veganize, I used Chao)

Directions
Position rack in upper third of oven; preheat broiler to high.

Toss beets with oil, coriander, mustard seeds, cinnamon and allspice in a large bowl to coat. Combine mayonnaise, ketchup, relish and hot sauce in a small bowl.

Spread the sauce on one side of each slice of bread and place on a baking sheet. Top with the beets, sauerkraut and cheese.

Broil the sandwiches until the cheese is melted and starting to brown, about 5 minutes. Serve immediately.

Pasta with Sausage, Basil & Mustard

My veganized version of the popular recipe from Food & Wine. 

Ingredients
1 lb. penne, rigatoni or similar pasta 
1 tbsp. extra-virgin olive oil 
8 hot Italian sausages, crumbled (I used 4 links of Beyond Meat's Hot Italian Sausage)
3/4 c. dry white wine
3/4 c. cashew cream
3 tbsp. grainy mustard
Pinch of crushed red pepper
1 c. thinly sliced basil

For the Cashew Cream: 
1 c. raw cashews
1 1/4 c. unsweetened plant milk (I used almond)

Directions
To make the cashew cream, soak a cup of raw cashews in hot water for 15 minutes, then blend with 1 1/4 cups of neutral plant milk in a high speed blender.

Cook the pasta in a large pot of boiling salted water until al dente; drain. Meanwhile, heat the olive oil in a large, deep skillet. Add the sausage meat and brown over moderately high heat, about 5 minutes. Add the wine and simmer, scraping up the browned bits from the bottom, until reduced by half, about 5 minutes. Add the cream, mustard and crushed red pepper and simmer for 2 minutes. Remove the skillet from the heat, add the pasta and basil and toss to coat. Serve at once.

Serves 4.

Chilled Tomato & Stone Fruit Gazpacho

Ingredients
2 lbs. beefsteak tomatoes (about 4), quartered
1 lg. English hothouse cucumber, peeled, seeded, cut into pieces
1 lg. ripe peach, peeled, halved
½ jalapeño, seeded (or with seeds for a spicier soup), chopped
½ garlic clove
1 c. fresh (or frozen, thawed) cherries (about 8 oz.), pitted
2 tbsp. (or more) white balsamic or Sherry vinegar
¼ c. extra-virgin olive oil plus more
1½ tsp. kosher salt plus more
Freshly ground black pepper
Flaky sea salt

Directions
Pulse tomatoes in a blender until finely chopped and transfer to a large bowl. Pulse cucumber, peach, jalapeño, garlic, and cherries in blender until finely chopped and add to bowl with tomatoes. Mix in vinegar, ¼ cup oil, 1½ tsp. kosher salt, and 1 cup cold water; season with pepper. Cover and let sit at room temperature 1 hour, or chill at least 12 hours.

Season soup with kosher salt, pepper, and more oil and vinegar, if desired. Serve soup drizzled with oil and seasoned with sea salt and pepper.

Soup can be made 2 days ahead. Cover and chill.

Serves 6.

Tomato-Peach Salad with Tofu Cream

From Bon Appetit! 

Ingredients
8 oz. silken tofu
4 tbsp. Sherry vinegar, divided
4 tbsp. olive oil, divided
2 tbsp. soy sauce, divided
Kosher salt and freshly ground black pepper
3 medium heirloom tomatoes, cut into 1-inch wedges
1 pint cherry tomatoes, halved
2 medium peaches, cut into ½-inch wedges
½ small red onion, thinly sliced
½ c. fresh corn kernels (from 1 medium ear)
2 tbsp. chopped fresh tarragon
2 tbsp. chopped fresh chervil, plus sprigs for serving
3 slices thick grilled or toasted country-style bread, cut lengthwise into wide strips

Directions
Blend tofu, 2 tablespoons of vinegar, 1 tablespoon of oil, and 1 tablespoon of soy sauce in a blender until light and smooth; season tofu cream with salt. Do this up to a day ahead, cover & chill.

Whisk remaining 3 tablespoons of oil, 2 tablespoons of vinegar, and 1 tablespoon of soy sauce in a large bowl; season with salt and pepper. Add tomatoes, peaches, onion, corn, tarragon, and chopped chervil and toss to combine. Adjust seasoning if needed.

Swipe tofu cream on a platter and arrange tomato salad over; top with chervil sprigs. Serve with bread.

Serves 8 as a side.

Coconut-Creamed Corn & Grains

Ingredients
2 ears of corn, husked
1 tbsp. extra-virgin olive oil
½ serrano chile or jalapeño, thinly sliced
1 ½" piece fresh ginger, peeled, sliced into matchsticks
2 garlic cloves, thinly sliced
1 scallion, thinly sliced, plus more for serving
¼ tsp. ground turmeric
½ c. cooked grains, such as freekeh, farro, or quinoa
½ c. unsweetened coconut milk, plus more for serving
Kosher salt
2 tbsp. store-bought crispy onions
Lime wedges, for serving

Directions
Cut kernels from corn; set aside. 

Heat oil in a large non-stick skillet over medium until shimmering. Cook chile, ginger, garlic, and 1 sliced scallion, tossing, until softened and fragrant, 1–2 minutes. Add turmeric and cook, stirring frequently, just until darkened and fragrant, about 30 seconds. Add reserved corn and increase heat to medium-high. Cook, tossing occasionally, until corn is beginning to lightly brown, about 3 minutes. Add grains and cook, tossing often, until heated through and beginning to crisp around the edges, about 2 minutes. Add ½ cup coconut milk; season with salt. Bring to a simmer and cook, adding 1–2 Tbsp. water if needed to loosen, until flavors have melded, about 3 minutes.

Transfer corn mixture to a plate. Drizzle with more coconut milk, then top with crispy onions and sliced scallions. Serve with lime wedges alongside for squeezing over.

Serves 2. 

Sheet Pan Cheeseburger Veggies with Garlic Mayo Dressing

Vegan Richa calls this "Cheeseburger" because the flavors mimic those of a fast food burger. 

Ingredients

For the Veggies:

2 c. cubed sweet potatoes or squash
7 oz. firm tofu, pressed and cubed into 3/4 inch cubes
1-15 oz. can chickpeas
1 red bell pepper, chopped
1/2 red onion, coarsely chopped
1/2 to 1 c. seasonal veggies of choice such as broccoli or cauliflower
3 to 4 tbsp. sunflower seeds

For the Cheeseburger Dressing:
1 tbsp. oil
2 tsp. soy sauce 
2 tsp. vegan Worcestershire sauce
1 tsp. paprika
1 tsp. thyme
1 tsp. oregano
3 tbsp. barbecue sauce
1 tsp. prepared mustard
2 tbsp. ketchup
3/4 tsp. salt
1/4 tsp. black pepper
1/4 tsp. onion powder
1/2 tsp. garlic powder

For the Garlic Mayo Dressing
1/3 c. vegan mayo
1 tsp. vinegar
1/4 tsp. garlic powder
1/4 tsp. ground mustard
1/4 tsp. salt

Directions
Chop all of your veggies. Line or grease a large baking dish. Preheat the oven to 400 degrees. 

In a bowl, mix in all of the cheeseburger sauce ingredients until well combined. Reserve 1 1/2 to 2 tablespoons of this mixture to use later to drizzle on top. Add the chopped veggies, and toss well to coat with the cheeseburger sauce mixture, until evenly coated. You can do this a day or two in advance. I like to put my veggies and the sauce into a Ziploc and toss occasionally. 

Drop this mixture into the prepared baking dish, and spread it out into a single layer. 

Bake at 400 degrees for 35-45 minutes, or until the sweet potatoes are tender to preference, and everything else is starting to get gold and crisp. Sprinkle sunflower seeds on top in the last 5 to 10 mins of baking. 

To make your garlic mayo dressing, blend all the ingredients until well combined, taste and adjust flavor by adding more vinegar or salt.

Serve individual portions of the veggie tofu bean mixture, and drizzle the mayo on top. Thin out the reserved cheeseburger sauce with a tsp or two of water, and drizzle that as well. Top with some red pepper flakes, and fresh herbs of choice, and serve. You can also serve the tofu veggie mix over a bed of fresh lettuce!

Serves 4.

1 serving = 490 calories

Grilled Peach, Corn & Zucchini Quinoa Salad with Lemon-Basil Vinaigrette

Awesome summer salad from The Simple Veganista.

Ingredients
1 c. dried quinoa (or farro or wheatberries!)
1 3/4 c. water or vegetable broth
2 peaches (ripe but firm)
2 corn on the cob
2 medium zucchini
1 c. cherry tomatoes
1-15 oz. can chickpeas or 1 1/2 cup cooked, drained and rinsed (or try edamame!)
1/2 avocado
Small handful pepitas
Salt & fresh cracked pepper, to taste
Handful or two of baby arugula, to serve (optional)

Lemon-Basil Vinaigrette:
1/4 to 1/3 c. basil leaves, packed
3 to 4 tbsp. extra virgin olive oil
2 tbsp. lemon juice (about 1 medium lemon)
2 to 3 tsp. apple cider vinegar
1 small clove garlic, chopped
Pinch of red pepper flakes
Good pinch of mineral salt

Directions
For the Quinoa:
In a medium saucepan, add quinoa and water or vegetable broth. Bring to a boil, cover, reduce heat to low and simmer for 15 minutes. Once done, remove lid and let rest for 10 minutes, fluff with fork.

For the Vinaigrette:
Add all the ingredients to a small food processor and blend until smooth and creamy. Set aside to let the flavors come together. Taste again before mixing to adjust flavor. Keep in the refrigerator if making a day or two in advance.

For the Vegetables: 
If corn has husks, remove them and all the silk threads from underneath. Cut peaches along the seam all the way around and twist halves off the pit. Cut zucchini in half lengthwise. Add a light of oil to the cut side of the peaches and zucchini before placing on the grill. Start with the corn first, it will take the longest, about 10 minutes or so depending on your grill. Then add the zucchini and peaches cut side down. The last two should grill up fairly quickly, about 3 to 5 minutes.

Once done, remove the corn off the cob. Slice zucchini into 1/4 to 1/2 inch slices. Slice peaches into 1/8 to 1/4 inch slices. Slice tomatoes in half. Slice avocado in half, twist to separate halves, remove seed and slice thinly.

Add quinoa to a large mixing bowl, along with the peaches, corn, zucchini, tomatoes, chickpeas, avocado and pepitas, and toss to combine. Add the dressing and mix again. Add salt & fresh cracked pepper to taste. Serve at room temperature or chilled. Enjoy as is or with a handful of arugula.

Serves 4 generously.

1 serving = 458 calories

Roasted Eggplant & Tomato Pasta

Ingredients
1 3/4-lb. eggplant, cut into 1″ cubes
2 Italian peppers, halved and thinly sliced
4 tbsp. extra-virgin olive oil
Sea salt + freshly ground black pepper
12 oz. pasta
2 lbs. plum tomatoes, halved
2 cloves garlic, minced
1 tsp. crushed red pepper
2 tbsp. capers, drained
2 tbsp. vegan butter
Vegan parmesan, freshly grated
Fresh basil leaves

Directions
Heat the oven to 450 degrees. Toss eggplant and peppers in oil and season with salt and pepper. Bake for 30-40 minutes.

Cook the pasta in salted, boiling water; stop just before it reaches al dente.

Using a box grater, grate the tomatoes over a skillet, stopping before grating the skin. Make sure to use a safety glove. Add the garlic, red pepper, and 1 tablespoon of oil to the pan and bring to a simmer. Cook until it is reduced by half, then season with salt.

Add the cooked pasta, capers, and butter to the pan with the tomatoes and bring to a simmer, tossing until the butter melts and the pasta finishes cooking. Remove from heat and add the roasted vegetables and cheese.

Top with a drizzle of oil and fresh basil.

Spiced Creamy Broccoli Soup

A hearty, healthy bowl of winter comfort from Vegan Richa. 

Ingredients

2 tsp. extra virgin olive oil

1/2 c. chopped onion

2 c. or more grated broccoli

1 tsp. garlic powder

1/4 tsp. onion powder

1/4 tsp. black pepper

1/3 tsp. ground cumin

1/2 tsp. ground coriander

1/4 tsp. or more cayenne

2 tbsp. or more nutritional yeast

3/4 tsp. or more salt

3 tbsp. fresh basil, to taste

1/4 c. cashews soaked for 15 minutes or longer (1/3 cup for creamier)

2 c. or more unsweetened non-dairy milk 

Cayenne, for garnish

Directions

Heat oil in a saucepan over medium low heat. Add onions and a dash of salt and cook until mostly translucent, about 6 minutes. Add the shredded broccoli and spices. Mix and cook for 1 minute. Mix in the nutritional yeast and salt. I used some broccoli stems and some florets and processed them in a food processor to get about 2 cups grated broccoli.

Blend the cashews and basil with 1 cup of non-dairy milk until smooth. Blend a couple of times if the cashews were not soaked. Add to the saucepan. Add the rest of the non-dairy milk and mix in. Bring to a boil, about 5 minutes. If the soup starts to thicken too much or needs more liquid, add 1/4 to 1/2 cup or more water and mix in. Taste and adjust salt and spice.

Simmer for another 3 to 5 minutes or until desired consistency. Garnish with cayenne or red pepper flakes. 

Serves 2, as entrée.

1 serving = 325 calories