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Seraphina

Drawing on the Power of Plants

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I'm trying a couple of new vegan recipes each week and I'd love to get some recipe ideas from other people as well. I plan to post pictures of what the food actually looks like (vs the curated blog photos) next time.

 

Being terrible at introductions, generally, I'm just going to dive in with the dish I made tonight:

 

Peanut Tofu Buddha Bowl

Peanut-Tofu-Buddha-Bowl2.thumb.jpg.bf9b399bc0df6efcd19c567e7d6170dd.jpg

 

prep 20 mins

cook 15 mins

total 35 mins

yield 4 bowls

 

Ingredients

Tofu Bowl

2 cups cooked brown rice

1 cups shredded carrots

2 cups spinach leaves

2 cups broccoli florets

2 teaspoons olive oil or additional sesame oil, divided

1 cup chickpeas (drained and rinsed, if using canned)

salt/pepper

16 oz extra firm tofu, pressed and drained

Peanut sauce

1-2 tablespoons toasted sesame oil

1/4 cup low sodium soy sauce

1/4 cup 100% pure maple syrup

2 teaspoons chili garlic sauce

1/4 cup creamy or crunchy peanut butter

 

Instructions

  1. Preheat the oven to 400 degrees F. Cube tofu and place in a single layer on a non-stick baking sheet and cook for 25 minutes. If you aren't using a non-stick baking sheet, lightly spray with cooking spray. Remove from oven and place in a shallow bowl.
  2. Whisk together the ingredients for the sauce (sesame oil, soy sauce, maple syrup, chili garlic sauce, peanut butter) until creamy and smooth. Add 1/2 of the sauce to the tofu bowl and let marinate while you prepare the rest of the ingredients.
  3. Toss the broccoli with 1 teaspoon sesame or olive oil and a pinch of salt and pepper. Place in the oven and roast for 20 minutes until just tender.
  4. Heat remaining olive or sesame oil in a large nonstick skillet over medium heat. Add tofu, in batches, along with the marinating sauce until crispy and golden browned, about 3-4 minutes.
  5. To assemble, divide the brown rice among 4 bowls, top each bowl with 1/4 cup shredded carrots, 1/2 cup spinach leaves, 1/4th broccoli, 1/4 cup chickpeas and a few pieces of tofu. Drizzle with remaining peanut sauce.

 

I got the recipe from this blog.

 

Comments 

Oh.my.wow. This is the most delicious thing that I've made in a while. The "20 minutes" of prep time wasn't quite accurate for me... It took 30 minutes to cook the rice and press the tofu. I don't think the cook time is accurate either since roasting in the oven takes 20-25 minutes. I was in and out of the kitchen in an hour when it was all said and done. You can definitely prep the tofu and rice ahead of time to save time, though. 

 

I followed the recipe pretty closely but not faithfully. I didn't put chickpeas in, and I used white rice instead of brown. I also didn't marinate the tofu while the broccoli was roasting because I roasted them at the same time. When I portioned out a bowl, I looked at it and thought, "There's no way this is enough food." By the time I got to the end, I was full. Like I had to power through to finish the last couple bites. I didn't get hungry afterwards either, so it kept me full. So it definitely made 4 bowls for me, which I am very happy with.

 

Did I mention it tastes amazing? Because it does. 

Edited by Seraphina
Screwed up formatting
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Ooh, I'm in!

I'm amused that your first recipe has peanut butter. I've started joking that a guaranteed way to make me like a vegan recipe is to put peanut butter in it.

 

Speaking of which, here's the first vegan recipe I found with peanut butter and it's absolutely amazing and really easy and fast to make:

Chipotle Black Bean and Peanut Sauce Noodle Bowls

½ cup crunchy peanut butter 
½ cup apple juice (or broth) 
2 tbsp Bragg’s liquid aminos 
3 chipotle chilis in adobo sauce, diced 
2 tsp adobo sauce (from the can of chipotle chilis) 
1 (14-ounce) can black beans, drained and rinsed 
1 cup shredded carrots 
1 red bell pepper, thinly sliced 
1 (14-ounce) can baby corn, drained 
1 (8-ounce) package Chinese curly noodles (they look like ramen) 

Prepare your noodles as instructed on the package.  

In a bowl, mix all ingredient except the noodles 

Toss the noodles with the chipotle peanut sauce and beans. Let sit on the still not but turned off burner for about 8 minutes to warm up the sauce 

 

Source: Betty Goes Vegan cookbook I checked out from the library

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9 hours ago, Maigahane said:

Ooh, I'm in!

I'm amused that your first recipe has peanut butter. I've started joking that a guaranteed way to make me like a vegan recipe is to put peanut butter in it.

 

Speaking of which, here's the first vegan recipe I found with peanut butter and it's absolutely amazing and really easy and fast to make:

Chipotle Black Bean and Peanut Sauce Noodle Bowls

 

YAS PEANUT BUTTER IS LIFE. This recipe is interesting... so the combo of the Asian & Mexican flavors works okay? My brain has a hard time figuring out what that would taste like, so I'll definitely have to try it :lol: It does seem a lot faster & easier than the one I posted, for sure. Thanks for sharing!

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So the "Mac and Cheeze" that I was all excited for last night turned out to be a filthy bowl of lies. It tasted like squash baby food. Super gross, not cheesy or creamy, and definitely not a vegan version of my favorite food. I'll never get that hour of my life back.

tumblr_lnbqyb6jLP1qlmfa9o1_250.gif.c1b3644b51ed2559ab8f73bb3bbf0e92.gif

I ended up using the leftover coconut milk to make tembleque. It's chilling in the fridge right now. If you've never had it, I highly recommend it. It's a traditional Puerto Rican food and it's a pretty fast & easy dairy-free dessert.

 

Tembleque for One

3/4 cup canned unsweetened coconut milk (I used lite, but if you like it creamier, use the regular stuff)

1 tsp agave or maple syrup

pinch of salt

1 tsp cornstarch (double this if you like super firm pudding)

  • In medium saucepan over medium-high heat, combine all the ingredients. Cook, stirring constantly, until mixture comes to a boil and is smooth and thick, about 5 minutes.
  • Pour into a bowl. Cover with plastic wrap. Refrigerate until cold and firm, at least 3 hours, or up to 48 hours
    • I'll be real, I never cover it and I never wait that long. I usually give it an hour or two. If you're going the super firm route, you can put it into a mold and make pretty fancy pudding. I ain't got time for that.

I put lots of cinnamon on mine because that's how I like it. Some folks wait until it's ready to eat before dumping cinnamon on it. I don't, lol. If you really like coconut, coconut flakes are another good topping. This is also a lower sugar version of it than the traditional. I find it's plenty sweet and delicious this way.DSC_0152.JPG.7ed863307519e6c0588fd10e3e7d647f.JPG
Here's mine chilling in the fridge. It's a pretty white pudding since I used agave (maple syrup will give it a bit of color). Also, more cinnamon than sense because I love that shit.

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14 hours ago, Seraphina said:

YAS PEANUT BUTTER IS LIFE. This recipe is interesting... so the combo of the Asian & Mexican flavors works okay? My brain has a hard time figuring out what that would taste like, so I'll definitely have to try it :lol: It does seem a lot faster & easier than the one I posted, for sure. Thanks for sharing!

It's amazing. Hubs and I both love it and he's even had a few people at his work ask to try it and they liked it too (and he works in a field full of meat and potatoes kind of guys). Hubs is omnivore and if it weren't for me he'd eat a pretty standard American diet so when he loves a vegan recipe I run with it

 

12 hours ago, Seraphina said:

So the "Mac and Cheeze" that I was all excited for last night turned out to be a filthy bowl of lies. It tasted like squash baby food. Super gross, not cheesy or creamy, and definitely not a vegan version of my favorite food. I'll never get that hour of my life back.

I've always been skeptical about the "cheesy" vegan recipes I see. I'm okay with vegan meat replacements (though I try to not eat a ton since they're usually heavily processed) but for some reason the idea of cheese replacements have always turned me off

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1 hour ago, Maigahane said:

It's amazing. Hubs and I both love it and he's even had a few people at his work ask to try it and they liked it too (and he works in a field full of meat and potatoes kind of guys). Hubs is omnivore and if it weren't for me he'd eat a pretty standard American diet so when he loves a vegan recipe I run with it

 

I've always been skeptical about the "cheesy" vegan recipes I see. I'm okay with vegan meat replacements (though I try to not eat a ton since they're usually heavily processed) but for some reason the idea of cheese replacements have always turned me off

Okay, I'm definitely trying it! I do like the Daiya vegan cheese. It's more rubbery in texture than actual cheese but it has good flavor. I'm thinking about trying out the cashew cheese stuff. We'll see. :P

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Y'all. Cashew cheese made a believer out of me. Video recipe below!

 

Vegan "Macaroni and Cheese"

 

 

Here's mine:

1523231003097.jpg.e0e0ba1398081e11c778757dc30a09a6.jpg

I put black pepper, crushed red pepper, garlic salt, and paprika on mine and I absolutely loved it. It's not exactly the same as dairy macaroni and cheese, but it is extremely filling, creamy, and has enough of a cheesy taste to satisfy the craving. I ate my bowl and was full but didn't feel gross and bloated like I'd had a bowl of cheese.

 

I do wish I had a better blender so the texture would come out a little less chunky. If you have a good Vitamix it should come out really smooth, but I have a Ninja :[

 

So thumbs down for butternut squash cheese, but cashew cheese gets a huge thumbs-up from me.

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23 hours ago, Seraphina said:

Y'all. Cashew cheese made a believer out of me.

Lol, I've been tempted by cashew cheese but I don't have a blender, much less a good high powered one

 

Here's tonight's dinner:

 

Udon with Edamame and Peanut Sauce

½ cup smooth peanut butter
¼ cup low-sodium soy sauce
1/3 cup warm water
2 tbsp fresh ginger
2 garlic gloves
2 tbsp unseasoned rice vinegar
1 ½ tbsp sesame oil
1 tbsp agave nectar
¼ bunch fresh cilantro

1 (8oz) package udon noodles (cooked)
1 cup cooked edamame
1 cup carrot, grated
1 cup cucumber, diced
1 cup bean sprouts
1 red bell pepper

Place all ingredients for sauce in a blender or a food processor, and puree

In a large bowl, toss the noodles with the sauce, then top with the veggies

I don't put in cilantro, cucumber, bean sprouts, or bell pepper. I didn't mind the bell pepper but Hubs prefers without. The bean sprouts were hard to mix in so I stopped trying (same reason I don't do cilantro). Also, per my comment above, I don't have a blender so I just mix the ingredients in a bowl with a fork

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