Almond Butter Tofu Bowls

Ingredients
¾ c. sushi rice
1 garlic clove, minced
2 tsp. fresh ginger, minced
2 tbsp. almond butter
2 tbsp. tamari
1 tsp. turbinado sugar or agave
1 tbsp. sesame oil
2 tbsp. chile garlic sauce
1 radish
1 lb. extra-firm tofu, pressed
6 oz. chopped kale and/or chard
1 tbsp. + 2 tsp. vegetable oil
Salt and pepper

Directions
Add the sushi rice, 1¼ cups water, and a pinch of salt to a small saucepan. Bring to a boil, cover, reduce heat to low, and cook until the grains are tender and water is absorbed, 15 to 18 minutes. Remove saucepan from heat, covered, to steam until ready to serve. (Or, cook rice in the Instant Pot at high pressure for 6 minutes with 3/4 cup of water.)

Add minced garlic, minced ginger, almond butter, tamari, turbinado sugar, sesame oil, as much chile garlic sauce as you’d like, and 2 tablespoons of warm water to a medium bowl. Stir the almond butter sauce until smooth.

Trim the radish and slice into matchsticks. Dice the tofu into bite-size cubes.

Heat 2 teaspoons of vegetable oil in a large nonstick skillet over high heat. Add chopped kale and/or chard and cook, tossing occasionally, until bright green and tender, 3 to 5 minutes. Sprinkle greens with salt and pepper, and transfer to a plate.

Return the skillet to medium-high heat with 1 tablespoon of vegetable oil. Once hot, add cubed tofu and cook until crispy in places, 3 to 5 minutes. Add the almond butter sauce and cook until tofu is browned in places, 2 to 3 minutes.

Divide the cooked sushi rice between bowls and top with almond butter tofu and winter greens. Top with radish matchsticks and any remaining chile garlic sauce.

Serves 2.

1 serving = 650 calories

Eggless Salad

Adapted from Vegan Egg Salad Sandwich - Nora Cooks.

Ingredients

1 lb. extra firm tofu, pressed and drained

1/2 c. vegan mayo

1 tsp. Dijon mustard 

1.5 tbsp. dill pickle juice

2 tsp. dill pickle, diced

1/8 tsp. smoked paprika

1/8 tsp. tumeric

1/2 tsp. kala namak (black salt)

1/4 tsp. black pepper

1 scallion, diced 

Directions

Prepare the dressing by whisking together all ingredients except tofu and scallions. Chop the tofu into tiny cubes, then chop again randomly with knife. Fold tofu and scallions gently into dressing and combine thoroughly. Refrigerate for at least an hour before serving. 

Makes 2 cups. 

1/2 cup = 208 calories.

Thai Green Curry Noodles

This curry comes together quickly. Check out the original recipe from Vegan Richa.

Ingredients

Green Curry
1 hot green chili
2 cloves of garlic
1/2 inch piece of ginger
3/4 cup packed cilantro, with stems
1 lime, zested and juiced
1/2 tsp. ground coriander
1/2 tsp. ground cumin
1/2 tsp. salt
1 cup coconut milk

Stir Fry

2 tsp. coconut oil
8 oz. extra-firm tofu, pressed and cubed
2 green onions, chopped (keep the greens for garnish)
1 red bell pepper, thinly sliced
2 cups other vegetables, such as mushrooms, carrots, asparagus, broccoli, baby eggplant
6 oz. rice noodles cooked according to package instructions

1 tsp. agave
pepper flakes, black pepper and green onions for garnish

Directions
Make the green curry paste. Add all of the ingredients to a blender and blend until smooth and set aside.

Cook the noodles according to instruction on package and set aside.

Heat a skillet over medium high heat. Add oil. Add the tofu and cook until the tofu is golden in the edges then add in the white parts of the green onion, bell pepper and other veggies. Use your judgment on when to add what - carrots go in first, where quick cooking veggies like broccoli and asparagus go in last.

Add a good dash of salt and cook for 3-4 minutes. Move the veggies to the edge of the skillet and pour the green curry paste in the middle. Once the paste is starting to boil, mix it in. Add in the noodles and toss well to coat. Taste; adjust salt and flavor. Add in a teaspoon of sugar or agave to balance out the flavor.  Adjust salt, sweet, and heat at the end. Serve with pepper flakes, black pepper and green onions as garnish.

Serves 3. 

1 serving = 350 calories

Hot & Sour Soup

Easy weeknight meal that comes together in a half hour. Check out the original recipe here: Vegan Hot and Sour Soup with Ramen - Vegan Richa.

Ingredients

5 1/2 cups vegetable broth
1/2 inch ginger
2 cloves garlic, minced
1 hot green chili, minced
3 tbsp. soy sauce
1 tbsp .dark soy sauce (or use 1 tbsp. regular soy sauce + 1 tsp. molasses)
1 tbsp. rice vinegar
1/4 tsp. salt
1/8 tsp. black pepper
a good dash of white pepper
2 tsp. maple syrup
1/2 c. carrots, thinly sliced
2 c. shitake mushrooms
2 c. napa cabbage, thinly sliced
1/2-1 c. extra firm tofu, pressed and chopped small
1 tbsp. cornstarch
3 or 4 green onions chopped (keep most of the green parts for garnishing and use the white and half of the green parts for the soup)
3 oz. ramen noodles

Instructions
Add 5 cups of broth to a saucepan over medium heat. Mince your ginger, garlic, and chili together so that they get crushed together. Add that to the broth. Add all the sauces, and seasonings, the soy sauce, dark soy sauce, vinegar, salt, peppers, and maple syrup to the broth.

Once the mixture is starting to boil, add in your mushroom, carrots, tofu, and stir. Once the mixture is rapidly boiling, add in the cabbage. Mix in the cabbage, then carefully taste and adjust the flavor with the extra soy sauce, and vinegar if needed. Add in the white parts of green onions.

While the soup is boiling, make your cornstarch slurry with 1 tablespoon of cornstarch mixed in 1/2 cup of the broth.

Toss in the ramen noodles, and once they have broken apart, and they seem like they're about to be al dente, add in your cornstarch mixture, and mix well. Let the mixture start to boil again, and then take off heat. You don't want to cook the ramen noodles too much. You want them to be just about done, because they'll continue to cook in the hot broth.

Take the pot off the heat, taste, and adjust salt and flavor with soy sauce, salt, vinegar etc. Garnish with some pepper flakes or black pepper, and the remaining parts of the green onion, and serve immediately.

Serves 4. 

1 serving = 180 calories 

Wonton Soup

Ingredients

2 tsp. sesame oil
2 medium carrots, sliced
2-3 tsp. freshly grated ginger
3 garlic cloves, minced
1/4 tsp. red pepper flakes optional
9 c. low sodium vegetable broth
2 tbsp. low sodium soy sauce
1 tbsp. rice wine

1 tbsp. mirin
1 tbsp. brown sugar
6 oz. baby bella, shitake, or oyster mushrooms, sliced
3 scallions, chopped
10 heads baby bok choy chopped into bite-size pieces (approx. 3 cups)

Frozen vegetable wontons

Directions
In a Dutch oven or soup pot, heat 2 teaspoons sesame oil over medium high heat. Add carrots, ginger, garlic, red pepper flakes and sauté for 1 minute. Add veggie broth, soy sauce, rice wine, and brown sugar and bring to a boil then reduce to a gentle simmer. Simmer on low for 20-30 minutes. 

Bring soup broth to a boil. Add mushrooms to soup then gently add wontons. Cook according to package, or until they float. Remove wontons with a slotted spoon straight to serving bowls (it is okay if you get some veggies with your wontons). Add bok choy and green onions to soup and cook 1 minute. Ladle soup over wontons and serve immediately. Do not let wontons sit in broth before serving or they will become soggy and fall apart.

Makes 4 servings.

1 serving = 200 calories (without wontons; see package)

Stovetop Polenta

Ingredients

4 c. water

1 tsp. salt

1 c. yellow cornmeal

1 c. plant cheese (optional)

1-3 tbsp. plant butter (optional)

Directions

Bring the water to a brisk boil over medium-high heat. Add the salt. While whisking gently, pour the polenta into the boiling water in a steady stream. Continue whisking until polenta is thickened. Turn down the heat to low and continue whisking until the polenta has thickened enough that it doesn't settle back on the bottom of the pan when you stop stirring.

Cook the polenta 30-40 minutes. Cover the polenta and continue cooking. Stir vigorously every 10 minutes or so, making sure to scrape the sides, bottom, and corners of the pan. Cook 30 minutes for softer porridge-like polenta or 40 minutes for thicker polenta. 

Stir in cheese and butter, if using. Serve immediately, or cover the pan and let it sit at the back of the stove for up to 15 minutes before serving.

Serves 4 (about 4 cups total). 

1 cup = 145 calories

Notes

Polenta will solidify into the shape of the container in which you store it. Leftover polenta can be sliced or cubed before being roasted, grilled, or deep-fried. To make it creamy again, warm it with a little broth, non-dairy milk, or water, and stir vigorously. It won't be quite as creamy as it was originally, but it should still be pourable.

Mexican Rice & Beans (Instant Pot)

Ingredients

1/2 c. dried black beans (not soaked)

3/4 c. brown rice

3/4 c. salsa (I used medium chunky)

1/2 c. frozen corn

1 red bell pepper, chopped

1 white onion, chopped

2 c. vegetable broth

1/4 c. cilantro (stem and leaves, minced)

2 tsp. garlic powder

1/2 tsp. kosher salt

1/2 tsp. ground black pepper

1/2 tsp. smoked paprika

1/2 tsp. chili powder

Directions

Add beans, rice and vegetable broth to the Instant Pot and stir to combine. Next, add the salsa, corn, bell pepper, onion, cilantro and spices BUT DO NOT STIR. Cover the Instant Pot and seal the vent. Cook on high pressure for 26 minutes. When done allow for 10 minutes of natural pressure release, then quickly release any remaining pressure.

Open the pot and give it a good mix. Serve in a burrito or over greens. 

Serves 3.

1 serving = 358 calories

Eggy Avocado Toast

Terrific idea and beautiful pics on Mississippi Vegan.

Ingredients
2 thick slices sourdough bread
1 clove garlic, peeled and crushed 
2 heaping tsp. plant butter
2 tsp. nutritional yeast
1 small ripe avocado (or ½ a large avocado), peeled and cut into chunks 
2 tsp. good white truffle oil
1 lemon wedge, to squeeze
Freshly cracked black pepper
Kala Namak 
Freshly chopped chives

Directions
Toast the bread and immediately rub with crushed garlic clove all over the toast, including the crispy edges. Preheat oven to 400 degrees, if serving hot.

Spread about 1 teaspoon of butter on each slice and dust with about 1 teaspoon of nutritional yeast on each slice. Divide the avocado onto each slice and use a fork to smash. Drizzle with about 1 teaspoon truffle oil to each slice. Squeeze only a few drops of lemon on top as well (about 4 drops on each slice). Sprinkle a good amount of Kala Namak on top. Crack over some black pepper and sprinkle with chives. Serve immediately or pop into the oven and bake for about 8 minutes, to warm thoroughly, if desired.

Vegan Fettucine Alfredo

Ingredients
2 tsp. oil
8 oz. fettuccine
4 cloves garlic, minced
2 tsp. lemon zest
1 tsp. Herb de Provence or dried Italian herb mix of choice
Fistful chopped fresh parsley
Couple twists pepper
Salt to taste

Cashew Cauliflower Cream Sauce
¼ c. raw cashews, soaked in hot water
300 g. cauliflower head, yielding about 2 cups
2 tbsp. nutritional yeast 
¼ tsp. garlic powder
½ tsp. onion powder or dried onion flakes
2 tsp. lemon juice
1/3 c. chilled water to thin the sauce
Salt to taste
Couple twists pepper
Makes about 3 cups of sauce

Instructions
Place cauliflower on the steaming rack in the Instant Pot. Steam for 6 minutes on high pressure and quick release. Carefully take out the softened cauliflower. Once cool, place cauliflower and remaining cream sauce ingredients into high powered blender and blend until smooth. 

Prepare pasta according to directions. While pasta is cooking, sauté garlic for 30 seconds. After draining pasta, add to sauté pan with garlic and toss with lemon zest, herbs and salt. Scoop 2 cups of sauce or more in the pasta or as needed and toss to coat. Add in freshly ground pepper. Taste test and adjust seasoning if desired.

Serves 4.

1 serving = 315 calories

Baba Ghanoush

Ingredients
1 large Italian eggplant
Salt, to taste
1/4 c. Simple Tahini Sauce
1 clove garlic, minced
1 tbsp. olive oil, plus more for garnish

Garnish
cherry tomatoes, halved
Toasted pine nuts
Ground sumac
Chopped parsley

Directions
Place eggplant directly on a gas burner and roast over medium-low heat. Turn until charred and blistered all over, about 5 minutes per side. Remove from heat, place in a bowl, cover the bowl with plastic wrap, and let cool for 10 minutes. (If you don't have a gas burner, the grill will work. But, try to connect the eggplant with open flame, if possible.)

When the eggplant is cool enough to handle, remove to a cutting board, make a cross-cut to open, and scoop out 1 cup of the flesh into another bowl. Add a pinch of salt and ¼ cup Simple Tahini Sauce and mix. Grate in about ¼ teaspoon garlic, followed by the olive oil, and mix again. Garnish with more tahini sauce, pine nuts, cherry tomatoes, salt, sumac, parsley, and more olive oil, and serve. 

Makes about 2 cups.

1 cup = 325 calories (without garnish)

Bulgur Veggie Chili with Kidney Beans

A bit of a different chili option by Naturally Ella.

Ingredients
1 medium yellow onion
2 cloves garlic
1 jalapeno 
1 tbsp. olive oil
1 medium parsnip (roughly 1/4 pound)
1/2 c. bulgur wheat
1 tbsp. chili powder
2 tsp. oregano
2 tsp. cumin
1/2 tsp. smoked paprika
Pinch of cloves
Salt (to taste)
1 28- ounce can crushed tomatoes
2 oz. bittersweet chocolate
2 1/2 to 4 c. vegetable broth
1 15- oz. can kidney beans (drained and rinsed) or about 1.5 c. pre-cooked

Directions
Chop the onion, garlic, and jalapeno into large chunks. Place in a food processor and pulse until everything is minced. Drain any liquid that may have formed.

Heat a stockpot over medium heat. Add olive oil and onion mixture. Cook until onions are fragrant and transparent, 5 to 6 minutes. Meanwhile, chop the parsnip into large chunks and pulse in the food processor until the pieces are the same size as the bulgur. Transfer to the pot with the onions.

Stir in the bulgur and spices, cooking for 1 to 2 minutes or until you can smell the spices. Add in the tomatoes, chocolate, and 2 1/2 cups of the vegetable broth. Bring to a boil, reduce to a simmer, cover, and let cook for 10 minutes.

After 10 minutes, stir in the kidney beans, cover, and cook for another 10 to 15 minutes. Bulgur should be tender. Taste and adjust the salt/seasoning. Add more vegetable broth if a thinner consistency is desired.

Serves 4.

1 serving = 437 calories

Creamy Lemon Tofu

Check out the original recipe here: Creamy Lemon Tofu - Nora Cooks

Ingredients
1 block extra-firm tofu, pressed
1/4 tsp. salt
black pepper
1/4 c. cornstarch
3 tbsp. olive oil
2 cloves garlic
3/4 c. vegetable broth
3/4 c. full-fat coconut milk
3-4 tbsp. fresh lemon juice (about 2 lemons)
salt, to taste
1 tbsp. cornstarch + 2 tablespoons water (optional for thickening sauce)

For Serving 

8 oz. pasta, cooked according to package

chopped fresh parsley, optional

Green vegetable, like asparagus or green beans

Directions
Slice the tofu into 1/2 inch thick rectangles. Cut the block in half, then into about 3 slices each. Pat the tofu dry with paper towels and lay evenly on a large cutting board or piece of parchment paper. Sprinkle each side with salt, a few shakes black pepper, then sprinkle on cornstarch, rubbing it in with your fingers, on both sides.

In a large non-stick or cast iron skillet over medium heat, warm 2 tablespoons of the olive oil. Add the tofu and cook for about 2-3 minutes until crispy, then carefully use a spatula to get under the tofu and flip it to the other side. To prevent sticking, do not move it once you place it on the pan, wait 2-3 minutes before touching it. Also, use a quality pan that is not prone to sticking, and a thin spatula to get under the tofu. Cook for 2-3 minutes on the other side, then remove from the pan and place on a plate nearby.

To the pan, add the last tablespoon of olive oil. Add the garlic and cook for about 30 seconds. Now pour in the broth, coconut milk and lemon juice. Bring to a simmer and stir for about 3 minutes. Taste, and add more salt as desired.

In a small bowl, whisk together 1 tablespoon of cornstarch with 2 tablespoons water, then add to the sauce and stir to thicken. 

Return the tofu to the sauce. There will be a lot of extra sauce, which is good because it's delicious mixed into pasta, with a few pieces of tofu on top. Serve with green vegetables! 

Serves 4.

1 serving = 476 calories (includes pasta, but not side veggie)

Green Curry with Green Beans

While not always vegan, Naturally Ella has so many veggie-forward healthful dishes. This green curry adaptation is pretty easy and delicious. Check out her recipe here: Green Bean Curry with Green Curry Sauce | Naturally Ella

Ingredients

Green Curry Sauce
2 tsp. coconut oil
1/2 c. white onion, minced
1 small jalapeno, deseeded and minced
1 tbsp. ginger, minced
2 cloves garlic, minced
1 tbsp. Thai green curry paste
2 tbsp. lime juice
Salt, to taste
1 c. whole-fat coconut milk
1/3 c. loosely packed cilantro

Base
2 tsp. coconut oil
1 small white onion
1 red bell pepper
1/2 pound green beans, thinly sliced (or try asparagus here!)
Sea salt, to taste

For Serving
2 c. brown rice 
Toasted coconut
Fresh cilantro

Directions
Heat a Dutch oven or heavy-bottomed pan over medium heat. Add the coconut oil and melt. Measure in the onion and jalapeno, cook until fragrant and soft, 4 to 5 minutes. Stir in the garlic and ginger, cooking for another minute or so. Add in the remaining ingredients for the sauce. Bring to a simmer and let cook for 5 minutes. Using a blender or immersion blender, puree the sauce until mostly smooth. Set the sauce aside and wipe out the pot.

Return the pot to the stove over medium heat. Add the olive oil to the pot, followed by the onion, peppers, and pinch of salt. Sauté for 3 to 4 minutes then add the green beans along with a splash of water. Cover and cook until the green beans until they are just about tender and bright green, 4 to 5 minutes. Add a bit more water as needed. Uncover and continue to cook for another few minutes to evaporate any leftover water and lightly brown the green beans.

Add in the curry sauce and simmer for another 3 to 4 minutes, until the sauce is hot. Divide the rice into 4 bowls and top with green beans.

Serves 3.

Vegan Cottage Cheese

While not an exact approximation, this recipe definitely comes close to filling the void left by cottage cheese. Check out the original recipe by Loving It Vegan.

Ingredients
1 and 1/2 c. raw cashews, soaked in hot water for 1 hour
2 tbsp. lemon juice
1/2 c. coconut cream (canned, unsweetened)
1/3 c. water
1 tsp. white vinegar
1 tsp. salt
1 tbsp. nutritional yeast
1 tsp. onion powder
1 tsp. garlic powder
8 oz. extra firm tofu, pressed and crumbled
1 tsp. chives, chopped

Directions
Place soaked cashews, lemon juice, coconut cream, water, white vinegar, salt, nutritional yeast, onion powder and garlic powder into the blender and blend until smooth. Crumble the tofu and add it to a bowl. Pour over the blended cheese mixture, add the chopped chives and fold everything together gently so you don’t break up the tofu.

Place into the fridge for at least an hour to firm up.

1/4 cup = 146 calories

Coconut Curry Tofu Wrap

This is a terrific wrap for hiking. It holds up well and includes lots of nutritional goodness to keep you moving! Original recipe found on Veeg.

Ingredients

2 lbs. of extra-firm tofu, pressed
1/4 c. soy sauce or tamari 
1 c. raisins, hydrated if too hard and dried out
1/4 c. red onion, chopped
1/4 c. fresh basil, chopped
1 c. pecans (or other nut of choice)
1 c. coconut flakes
1 1/2 to 2 c. vegan mayo
3 tsp. of curry powder 
black pepper, freshly ground
your favorite wraps or bread
fresh alfalfa sprouts, or other sprout
mixed spring greens or another leafy green of choice

Directions

Slice the two blocks of tofu into bite-size cubes and place in a large mixing bowl. Cover the tofu with about 1/4 cup soy sauce or tamari, gently tossing to distribute evenly. Let the marinated tofu sit as the oven preheats. 

Once the tofu is cubed and marinating, preheat your oven to 450 degrees and prepare a baking sheet for by lining with parchment paper or a reusable silicone baking mat.

After the oven has preheated, place the marinated tofu chunks in a single layer on the prepared baking sheet. Bake for 15 minutes, flip and bake for another 10 minutes or so.

And as the tofu bakes, in the same large mixing bowl used to marinate the tofu, add the mayo, curry powder, freshly ground black pepper, and an extra dash of soy sauce or salt and stir, tasting to adjust seasoning to preference. Once the mayo is seasoned as you like, add the raisins and onion and stir to combine.

Optionally, but highly recommended, during the last couple of baking minutes for the tofu, slip the coconut and pecans into the oven for quick toasting. We used two separate baking pans so that we could remove as ready. The coconut toasts rather quickly so observe. The pecans toast in about 5 minutes or so or as soon as you smell a nutty aroma.

Once the tofu, nuts, and coconut have baked to your liking, add them to the large mixing bowl with the mayo and seasonings and stir to coat everything evenly. At this point, stir in the chopped fresh basil or wait and sprinkle it on before serving. 

Serve this curry salad on your favorite bun, bread or roll into a wrap. Load on some fresh sprouts and lettuce of choice. 

Serves 8.

1 serving = 359 calories (without bread or wrap)

Peanut Stew with Coconut & Kidney Beans

Original recipe found here: Peanut Stew with Coconut Milk & Kidney Beans ( Vegan) (veganricha.com)

Ingredients
1 tsp. oil or 2 tbsp. broth
1/2 small onion, chopped
2 cloves garlic, finely chopped
3 tbsp. peanut butter (or other nut/seed butter)
1/2 tsp. oregano
1/2 tsp. thyme
1/2 tsp. chili powder
1 tsp. curry powder or garam masala or jamaican curry powder or berbere or baharat
1/2 c. chopped tomato
1 1/2 to 2 cups veggies, such as pepper, carrots, zucchini, winter squash, kale
1 c. coconut milk
1/2 tsp. salt
1/4 tsp. sugar or sweetener
15 oz. canned kidney beans or 1.25 c. cooked kidney beans
1/2 c. water
cilantro, lime juice, chopped peanuts for garnish

Directions

Heat oil or broth in a skillet over medium heat, add onion and garlic and sauté them until golden. Add all the spices and herbs and stir into the onions for few seconds. Add in the peanut butter and mix it in. Add the tomatoes and veggies and mix in, letting everything come to a simmer. (If adding quick cooking veggies such as broccoli or kale, add them in the next step after 10 mins of simmering.)

Add the coconut milk, rinsed and drained kidney beans, salt, sugar and water and mix well. Cover and cook for 13-15 minutes or until the veggies are cooked to preference. Taste and add more salt or sugar to taste.

Garnish with cilantro and lime juice and serve with rice and other cooked grains.

Serves 4.

1 serving = 325 calories (does not include rice or grains)

Cacio e Pepe with Smoky Tofu

Another "new Italian" classic from Vegan Richa. She includes ways to make this dish soy free and nut free. 

Ingredients

Balsamic Roasted Tofu
3/4 c. pressed and chopped firm tofu
1 tsp. olive oil
1/2 tsp. garlic powder
1/2 tsp. smoked paprika
1 tbsp. balsamic vinegar
2 tsp. maple syrup , or use sugar/sweetener of choice
1/4 tsp. salt or 1 tsp. soy sauce

Pasta
8 oz. cooked spaghetti
2 tbsp. olive oil
3 cloves of garlic , finely chopped
1/2 tsp. red pepper flakes , divided , use less for less heat
1/2 tsp. freshly ground black pepper (use less for less heat)
1/3 c. vegan parmesan
1/2 c. pasta water
1/2 to 1 tsp. freshly ground black pepper
chopped parsley or basil or other herbs for garnish

Directions
Cook the spaghetti according to instructions on the package and set aside. 

Make the smoky tofu. Heat oil in a small skillet over medium heat. When hot, Add the tofu. Mix for a few seconds. add the rest of the ingredients and mix well. Cook until the sauce thickens. Taste carefully and adjust flavor with more salt, vinegar or maple. Add a few drops of Liquid Smoke for extra smokiness. 

Heat olive oil in a large skillet over medium low heat. Add garlic and cook for half a minute. Add the black pepper and half the pepper flakes and cook until the garlic is golden. Add half of the parmesan and pasta water and bring to a good simmer. Add the spaghetti and toss to coat.

Sprinkle in rest of the parm, half the smoky tofu, black pepper, remaining pepper flakes and parsley and toss lightly and serve. Top each bowl with more smoky tofu.

Serves 4.

1 serving = 551 calories

Tumeric & Coconut-Braised Cabbage

Ingredients
½ medium head of green cabbage (about 2 lb.)
2 medium shallots (about 4 oz.)
1 1" piece ginger
2 garlic cloves
1 serrano or other green chile
3 tbsp. extra-virgin olive oil, divided
3/4 tsp. kosher salt, plus more
1 13.5-oz. can unsweetened coconut milk
1 15.5-oz. can chickpeas (about 2 cups)
1 tsp. brown mustard seeds
1 tsp. ground cumin
1 tsp. turmeric powder
½ cup vegetable stock or water
Freshly ground black pepper
Steamed white rice, cilantro leaves, and lime wedges, for serving

Directions
To start, prep your ingredients. Slice cabbage through core to make 4 wedges. Peel and finely chop shallots. Finely chop or grate ginger and garlic cloves. Halve green chile lengthwise and, if you don’t want it too hot, scrape out seeds and white membrane with the back of the knife; discard. If you prefer some heat, leave as is. Finely chop chile. Set shallots, ginger, garlic, and chile aside. 

Heat 2 tablespoons of extra-virgin olive oil in a large high-sided skillet with lid or wide Dutch oven over medium-high. Add cabbage, cut side down, and season with kosher salt. Cook, undisturbed, until lightly charred underneath, about 5 minutes. Turn over and cook, undisturbed, until charred, about 5 minutes. Transfer cabbage to a plate. Shake one 13.5-oz. can unsweetened coconut milk to ensure it’s well mixed; open can. Open one 15.5-oz. can chickpeas and rinse in a colander under running water. Heat remaining olive oil in same skillet over medium-high. Add reserved shallots, ginger, garlic, and chile, and cook, stirring with a wooden spoon, until fragrant, about 1 minute. Add brown mustard seeds, ground cumin, and turmeric powder and cook, stirring, until mustard seeds are popping, about 1 minute. Add coconut milk, chickpeas, ½ cup vegetable stock or water, and 3/4 teaspoon of salt. Stir to combine. 

Place cabbage wedges back into pan and, using a large spoon, baste cabbage with coconut milk; bring mixture to a boil. Cover, reduce heat to low, and cook until cabbage is tender, 15–20 minutes. Taste and season with salt and freshly ground black pepper. Scoop some steamed white rice into each bowl and divide cabbage and chickpeas over; top with cilantro leaves. Serve with lime wedges, for squeezing over.

Serves 4.

Spaghetti Squash Bake with Sundried Tomato Cream Sauce

Vegan Richa's Italian dishes are easily on par with her Indian dishes! This is a super healthy, easy substitute when you're craving lasagna.

Ingredients
1 spaghetti squash
3 cloves garlic, minced
3-4 ounces spinach, chopped
salt and pepper to taste

Sundried Tomato Cream Sauce
7 oz. silken tofu
1/2 tsp. garlic powder
1/2 tsp. onion powder
1/2 tsp. oregano, basil and thyme
1 tbsp. extra virgin olive oil
3 tbsp. sundried tomato
2 tbsp. nutritional yeast
1/2 tsp. salt
1 1/4 c. non-dairy milk
2 tsp. cornstarch or arrowroot starch

Garnish
fresh basil or herbs, pepper flakes, vegan Parmesan or breadcrumbs

Directions
Cook the spaghetti squash in the Instant Pot. Place the spaghetti squash on a trivet, add 1 1/2 cups of water to the inner pot, then lower into the Instant Pot. Close the lid, and pressure cook for 10 minutes. Let the pressure release naturally.

Carefully lift out the trivet with the spaghetti squash from the Instant Pot. Let the squash cool for 5-10 minutes, then slice open. Use a spoon to scoop out the seeds. The squash will be well cooked and soft at this point. You can convert it into noodles using a fork by pulling the fork through the squash, from the end to the top. The longer the stroke, the longer noodles you'll get. Set the noodles aside.

For the sauce, blend all the ingredients until well blended. Blend for a minute, let it sit for a few minutes so the sundried tomato can rehydrate, then blend again until the mixture is smooth and creamy.

Next, assemble your squash bake. Oil the bottom of a 9x9 baking dish. Add all of the spaghetti squash, garlic, and spinach, then pour in the tomato cream sauce, and toss well so that it is mixed in. Top the sauce with some pepper flakes and some vegan mozzarella (optional), and bake at 400 degrees for 25 minutes until the edges are golden, and the sauce is bubbly. Let the mixture sit for 10 minutes before serving. Garnish with fresh herbs and vegan parm. You can also add some bread crumbs before baking so that you get a toasted bread crumb topping.

Serves 6.

1 serving = 121 calories

Vegan Caesar Salad with Tempeh Bacon

LOVE this hearty vegan Caesar salad! Makes an excellent entrée salad. Check out the original recipe on hotforfoodblog.com.

Ingredients

Tempeh Bacon

1 250-g. package tempeh

1/2 c. low-sodium soy sauce or tamari

1/2 c. water

1 tbsp. Liquid Smoke

3 tbsp. maple syrup

1 tbsp. smoked paprika

1-2 tbsp. coconut oil, for frying

Garlic Croutons

3 c. cubed bread

1/4 c. olive oil

1 tbsp. garlic powder

1 tsp. onion powder

1/2 tsp. sea salt

1/2 tsp. ground black pepper

2 tbsp. vegan parmesan

Salads

8 to 9 c. kale, de-stemmed and finely chopped into ribbons

1 tsp. lemon juice

pinch sea salt

1 c. Vegan Caesar Dressing 

ground black pepper, to taste

Directions

Preheat your oven to 350 degrees. 

For the croutons, whisk together olive oil, garlic powder, onion powder, sea salt, ground black pepper, and vegan parm. Toss the cubed bread in the mixture until well coated. 

Lay out the bread onto a baking sheet and bake for approximately 10 to 15 minutes, turning over once in the middle of baking, until golden brown. Depending on the bread you use, the time will vary so just keep an eye on them. 

For the tempeh bacon, thinly slice the tempeh into strips approximately 1/8-inch to-1/4-inch thick. 

Whisk together low-sodium soy sauce or tamari, water, Liquid Smoke, maple syrup, and smoked paprika in a shallow dish that you can use to marinate the tempeh in. Lay the slices of tempeh in the dish and refrigerate for at least 1 hour (the longer the better).

To cook, heat a non-stick pan over medium and add 1 tbsp. of coconut oil. Once the pan is hot add the slices of tempeh without overcrowding the pan. You might need to cook in two batches.

Once the first side starts to brown, you’ll want to start de-glazing the pan with a bit of the leftover marinade to prevent the slices from sticking and to get them really caramelized and browned. Flip the slices and do the same thing on the other side. You may need to add another tablespoon of coconut oil at this point. Cook time is approximately 15 to 20 minutes. Remove from the heat to cool while you assemble the Caesar salad.

Wash kale and remove the leaves from the stems and discard those. Finely chop the leaves into ribbons or shreds and place in a large mixing bowl. Put lemon juice and sea salt on the kale and massage it into the leaves lightly with your hands for 2 to 3 minutes until you notice it becoming darker in color and slightly wilting.

Add 1 cup of the Caesar dressing and ground black pepper and toss to coat evenly. Portion out the dressed kale to your serving dishes and top each salad with tempeh bacon, garlic croutons, and drizzle more dressing, as desired. Serve immediately.

Serves 4.

Southern Pasta Salad with Black-Eyed Peas, Greens & Smoked Tofu

My vegan version of a recipe from EatingWell.

Ingredients

1 c. sun-dried tomatoes (not packed in oil)

8 oz. elbows or other small pasta

8 oz. Swiss chard or kale, washed and cut crosswise into thin strips

8 oz. Soy Boy Smoked Tofu, chopped

28 oz. black-eyed peas, cooked or canned

½ c. sweet onions, chopped

1/4 c. brewed coffee

2 tbsp. extra-virgin olive oil 

2 tbsp. lime juice

2 tbsp. cider vinegar

1 ½ tsp. molasses

1 tsp. vegan Worcestershire sauce

1 ½ tsp. chili powder

½ tsp. ground cumin

Salt & freshly ground pepper, to taste

Directions

Place sun-dried tomatoes in a small bowl, cover with boiling water and let stand until soft, about 10 minutes. Drain and let cool. Cut into slivers and set aside.

Cook pasta in a large saucepan of boiling, salted water until al dente; add greens during the last minute of cooking. Drain in a colander and rinse under cold water until cool. Press to remove excess water and transfer to a large bowl. Add tofu, black-eyed peas, onions and the reserved tomatoes.

Whisk together the remaining ingredients in a small bowl for dressing. Add to the pasta and greens; toss until well-combined.

Makes about 18 cups. 

1 cup = 180 calories 

Farro Risotto with Roasted Butternut Squash

Thank you to Naturally Ella for this beautiful, healthy risotto dish! 

Ingredients

Walnut Cream
1/2 c. raw walnuts
1/2 c. water
1 small garlic clove
Juice and zest from 1/3 lemon
1/8 tsp. sea salt

Risotto
1 tbsp. olive oil
1 small red or white onion
1 c. farro
¼ c. dry white wine
3-4 c. vegetable broth and/or water
Walnuts, for topping
Thyme, for topping

Butternut Squash
1lb butternut squash (see note)
1 tbsp. minced fresh rosemary
1 tbsp. olive oil
¼ tsp. salt

Directions
Place walnuts in warm water and let soak while making the risotto.

Start the risotto. Heat a large pan over medium heat. Add the olive oil followed by the onion. Cook until the onion is fragrant and soft, about 8 minutes. Stir in the farro and cook for one minute, letting farro toast. Add in the wine and continue to cook for about 2 minutes until most of the wine has cooked away.

Add 1/2 cup of the broth and stir. Let risotto cook until nearly all the broth has been absorbed. Add another 1/2 cup and let absorb again, repeating, stirring frequently, until the farro is just about tender, about 40 minutes. You might not use all 4 cups; just taste along the way until the farro is tender.

Heat your oven to 425˚F. While the farro is cooking, peel and cut the butternut squash into ½" cubes. Place on a sheet tray and toss with the rosemary, olive oil, and salt. Toss until the squash is well coated. Roast until the squash is tender and starting to brown, around 30 minutes.

Finally, make the walnut cream. Drain the soaking water and place the walnuts in a blender. Add the water, garlic, lemon juice, and salt. Puree until smooth, adding a splash or two more water as needed.
Once the farro is tender and most of the liquid has been absorbed, stir in ¾ of the butternut squash and the walnut cream sauce. Stir and let cook for 4 to 5 minutes, until the cream sauce has thickened a bit and the risotto looks creamy. Divide into bowls and top with remaining butternut squash and freshly cracked black pepper.

Serves 4.

Sesame Miso Tahini Dressing

Ingredients
1/4 c. tahini
1/4 c. water
1 tbsp. miso
1 tbsp. sugar or agave
1 tbsp. seasoned rice vinegar
1 clove garlic
fresh parsley, as garnish

Directions
Place all ingredients except parsley in high speed blender, and blend until smooth. 

Use as dressing for salad, wraps or veggies. 

Simple Tahini Sauce

Ingredients

2 c. high quality tahini

3/4 c. lemon juice, freshly squeezed

1 head of garlic

1/2 tsp. cumin

1 tsp. salt

1 1/2 c. ice water

Directions

Break apart the garlic cloves, putting the cloves into a high powered blender, including paper skins. Add lemon juice and blend for a few minutes until you have a coarse paste. Let sit for 10 minutes so the garlic can mellow a bit. Pour the mixture through a fine sieve into a large mixing bowl and press the mixture into the sieve until you've extracted as much liquid as possible. Discard the solids. Add cumin and salt. Whisk in the tahini until smooth; the sauce will lighten in color. Whenever the tahini seizes up or tightens, add ice water bit by bit, whisking energetically until you have a perfectly smooth, creamy, thick sauce.

Makes 2 1/2 cups of tahini sauce to be used as an ingredient in hummus or baba ghanoush. 

1 cup = 724 calories