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Portobello stroganoff with cultured vegan cream sauce

What you need-

  • 4 portobello mushrooms
  • 1 tablespoon olive oil
  • 1 medium onion
  • 6 cloves of garlic
  • 2 cups vegetable stock
  • 1 tablespoon Italian herb seasoning
  • 2 tablespoons corn starch
  • 2 tablespoons Tamari
  • 2 cups easy soy yogurt or garbanzo cashew yogurt-well stirred!
  • Chopped parsley for garnish

Slice the portobellos, the onion, and the garlic. Sauté them in the onions and garlic in olive oil on medium heat for 1-2 minutes. Add the mushrooms and sauté for another 2-3 minutes.

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Add the vegetable broth and Italian herbs. Bring to a low simmer, and cover for twenty minutes.

In a medium bowl add cornstarch and Tamari. Stir into a smooth paste. img_6054

Mix this into the mushroom mix and bring back to a simmer for around 4-5 minutes. The sauce should begin to thicken. It will thicken more as the sauce cools a bit as well.

Add well stirred yogurt into this mix. If you don’t whip it up well, the yogurt will remain in little clumps once you stir it into the mushroom mix.

Add salt and pepper to taste. Garnish with chopped parsley, and serve over wide noodles or rice.

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Oyster mushroom and green bean with garlic cream sauce

What you need:

Creamy garlic sauce

  • one cup easy soy yogurt
  • 1 tablespoon sesame oil
  • one clove garlic, crushed
  • salt to taste

Green beans and mushrooms

  • 8 ounces of oyster mushrooms
  • 1 lb. trimmed green beans
  • 1 tablespoon olive oil
  • 1 tablespoon tarragon
  • 1 teaspoon thyme
  • 1/2 tsp maple syrup
  • 1/2 tsp rice vinegar
  • 1 tablespoon soy sauce
  • rock salt
  • two cups cooked basmati rice (I mix cauliflower rice with cooked basmati for extra flavor and less calories)
  • sesame seed to garnish
  • chili flakes to garnish (optional)

How to-

Whisk together the yogurt, sesame oil, garlic, and salt. Set aside.

Heat up the olive oil and add the trimmed green beans and mushrooms. Stir fry for 1-2 minutes. Add the tarragon, thyme, maple syrup, rice vinegar, and soy sauce. Stir fry for another two minutes. Add rock salt and cover. Leave on low heat until green beans are cooked to slightly crunchy and mushrooms are turning golden and rock salt is melting just a little bit. You want to keep the salt a little bit whole to add a crunchy kick of flavor.

Plate up a 1/2 cup of rice, a scoop of green beans and mushrooms, and a dollop of cream sauce. Garnish with a sprinkle of sesame seeds. Voila! Umami galore.

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Cultured tofu rotisserie chickun dinner

This is a fun dinner idea! It doesn’t take that long, if you’re ok with things being a little rough around the edges. It’s easy to get distracted by trying to make things perfect, so if you’re type A, practice letting go of the perfect shaped chicken leg.

The cultured tofu bakes up with a super delicious crunchy crust. I imagine you could bread them too, and make a good fried chicken if you wanted to.

What you need:

Start by making little lines on your cultured tofu. Decide how you want to cut it to make them into the right shape.

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Start to cut out your shapes.

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Save the little pieces to bake into ground beef alternative.

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Use a sharp knife to smooth off the edges. Once you bake this, the tofu will puff a bit and change shape, so don’t go too crazy making it perfect. The less you mess with it the better because it’s pretty dry and will crumble. Once it crumbles it won’t go back on. Drizzle these with olive oil and sprinkle some Italian herb seasoning all over them.

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Bake it for around 12 minutes at 400 degrees. Check it to make sure it doesn’t burn.

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Plate it up! If you want to be able to pick up the chickun legs and they are too wobbly, you can stick a kebab skewer through the middle.

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Bonus! Super easy gravy recipe-

  • 4 Tablespoons cornstarch
  • 4 Tablespoons Braggs
  • 1Tablespoon toasted sesame oil
  • 2 Tablespoons nutritional yeast
  • 2 cups boiling water
  • unsweetened soy milk

Stir the top 4 ingredients together. Add in the boiling water (I use water from boiling potatoes because if I’m making gravy, I’m making potatoes!!). Thin the gravy with unsweetened soy (or other non dairy) milk.

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Stuffed peppers with cultured soy “meat”

What you’ll need:

  • Two cups cooked rice
  • One bag of cauliflower rice (optional-if you don’t use, double your rice)
  • A large block of cultured tofu-easy or from scratch
  • Six peppers (I prefer green but only had red)
  • One eight oz. package of white mushrooms
  • One jar of tomato sauce
  • One onion
  • 2-3 cloves of garlic

How to make it:

Crumble your cultured tofu (or regular tofu if you prefer that) and sprinkle around one tablespoon of olive oil and one teaspoon of salt. Bake at 400 degrees until lightly browned. You’ll need to stir it every couple minutes so that it doesn’t stick.

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Put your chopped onion in a pot with a small amount of water or olive oil and cook for a minute or two.

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Chop the mushrooms and add them in along with the crushed or minced garlic.

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Cut the tops off of your peppers and put them into a deep pan that can be covered. You can cut the bottoms off too, if they are wobbly.

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Your tofu should be browning after ten minutes or so!

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Cook up your rice. Once it’s done, I just pour the riced cauliflower into the pot and let it steam. Stir them together and add to your mushrooms and onion.

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Add in a quarter of the jar of tomato sauce and the browned cultured tofu. I put kalamata olives in mine this time.  Taste the filling to see if it needs salt or other spices to balance it out.

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Stuff your peppers with the filling. Top the tomato sauce jar off with water to thin the sauce. Shake it up and pour it over your peppers.

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Cover and bake at 400 degrees until your peppers are the desired softness. I like mine really soft! Really soft takes an hour or so.

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This dish is low calorie and so delicious. Between the immune building garlic, the peppers, and the cultured tofu, it also really packs a healthy punch!

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Cultured Peanut Sauce with veggies and noodles

I was once a decidedly BAD cook. I tried. I made raviolis from scratch! They sucked and we had to go out to eat. Then I found a book called On Food and Cooking by Harold McGee. It was all about the science behind food and what makes it good. I was pretty fascinated by this, though I will admit, the only thing I still remember (I checked it out from the library five years ago) is the five flavors rule. When you are cooking, you gotta understand the six flavors-sweet, sour, salty, spicy, bitter, and umami. Each of the flavors has its inverse operator. Here’s a nifty chart to help. Screen Shot 2018-01-28 at 7.50.52 PM

(from cooksmarts.com)

This idea saved my cooking. I didn’t suddenly become good at ravioli (I tried them again literally two days ago and we ended up ordering out) but I did begin to understand what makes food taste good, once I started tasting things and trying to understand what they needed to become balanced. This recipe is going to need a little of that adventurous spirit on your part!! Don’t worry, it’s hard to go wrong with these ingredients:

  • some peanut milk cheese (umami and sour)
  • sriratcha (spicy! and sour)
  • maple syrup (sweet)
  • garlic (bitter)
  • salt (duh)
  • veggies of choice (I used onion, corn, red pepper, and broccoli)
  • noodles of choice (I used my favorite Lotus pad thai noodles)
  1. This is the peanut cheese. If you’re making this from scratch, just don’t drip the peanut protein out as much. Drip it out until it is a nice saucy texture. If you’ve already made the cheese, mix in sriratcha to taste, four tablespoons of non-dairy yogurt (or 2 T non-dairy milk if you don’t have any yogurt), two-three tablespoons of maple syrup, and salt (start slow, like 1/4 teaspoon, and move up from there SLOWLY. Understand that things will get saltier as the salt dissolves, so wait before you add more salt. Salt is my nemesis.)  Taste it a million times and start to try to understand what it wants to be good and balanced! It’s fun, once you get the hang of it.

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This is the peanut cheese. ^

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  1. Ingredients whisked in.  ^

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2. Don’t forget the maple syrup! Its super important to balance out the double sours from peanut cheese culture and the sriratcha vinegar.

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3. Steam or stir fry your veggies.

4. Cook up your noodles. I love these. 

5. I usually cook up a little tofu too.

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Glorious Noodle Free Lasagna

Prepare yourself for this decadent (yet shockingly healthy) vegan feast!! Following, you will find detailed plans (and shortcuts) to making this crazy good, super healthy, gem of a lasagna.

What you need:

  • 3-4 zucchini
  • 16-32 oz tofu (from scratch or store bought)
  • 2.5 C of fermented soy ricotta (link here)
  • One jar tomato sauce
  • 8 oz chopped mushrooms
  • One bunch broccoli
  • One small head cauliflower
  • Kalamata olives
  • Garlic
  • Soy yogurt
  • Italian herb mix

1. Cook up some tofu crumbles. (Link here)

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2. Cut the zucchini into thin strips. You can use a mandolin but I’m not capable of using them without cutting off the end of my finger. Plus this part is VERY satisfying i me. Meditative even.

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3. Toss down a layer of sauce (not much, maybe 1/2 c) and a layer of zuk noodles.

4. Rough chop the cauliflower and layer it, then put another layer of zuk noodles.

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5. Mix two cloves of squished or minced garlic (or garlic powder in a pinch) and 1/2 t salt into the ricotta.

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6. Layer the ricotta on. Don’t make it too thick, it’s meant to be an accent to the veggies.

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7. Rough chop the broccoli and layer it.

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8. Add mushrooms and kalamata. Put another 1/2 cup of sauce on top of this layer.

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9. Layer on tofu crumbles.

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10. Put another layer of zucchini, then the remaining sauce.

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11. Mix Italian herbs and salt and more squished garlic or garlic powder and onion to taste into soy yogurt. You can also add nutritional yeast and a little vegan maya here if you like. Put this on top of the sauce.

12. Cook at 375 until you hear it bubbling (around 30 minutes) then take the lid off and cook for another 5-7 to brown up the cheesy layer on top.

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Once this is done cooking it will have a good amount of liquid that cooked off the veggies. You can leave it in or CAREFULLY pour it off. I usually pour it off and drink it because it’s delicious. This meal depends heavily on the mixing of the flavors of all the vegetables. I found that the cheese in a non vegan lasagna was really the dominant flavor. This is a super complex and delicately flavored meal. You won’t miss the dairy!