dinner

Maggie’s Miso Ramen

bread, dinner, mexican

ingredients

  • caldo de pollo
  • 2 tbsp tahini
  • 1/2 tbsp miso (red or white)
  • ramen noodles
  • 1 bag frozen corn
  • greens of choice (pea greans, arugula, etc.) or bok choy even if you feel like cooking it!
  • 1 pckg tofu
  • cornstarch
  • salt
  • pepper
  • sesame oil

directions

  1. There’s no science to this one. Start a pot of water to boil–add caldo de pollo to taste.
  2. Turn off the heat and add tahni and miso. Add in a little pepper, cilantro too if you have a teaspoon lying around
  3. Cook the corn; season with salt, pepper, little oil.
  4. Cut the tofu into triangle and season with cornstarch, salt, and pepper. Bake at 400 for about 30 minutes, flipping halfway through
  5. Season the greens with a little salt, pepper, and oil.
  6. Cook up the noodles, add a tiny bit of oil to keep from sticking.
  7. Serve ingredients separately and let diners make their own bowls!

Soy Curl Tacos

bread, dinner, mexican

ingredients

  • 1/2 pack soy curls
  • 4 tsp cumin
  • 4 tsp smoked (or regular) paprika
  • 2 tsp garlic powder
  • 2 tsp chili powder
  • 2 tsp salt
  • 2 tsp pepper
  • 2 tsp caldo de [your choice!]
  • tomato, onion, cilantro for me
  • rice, beans, anything else you’d like!

directions

  1. Rehydrate the soy curls in water or chicken broth and then squeeze out the water. Let the soy curls rest/dry out on a towel. Make slurry with the taco seasoning and caldo, and use this to marinate the soy curls.
  2. Cook in a frying pan with pam until tasty! you may need to cook this in batches so the soy curls have space!

soy curl gyros with tzatziki

dinner

ingredients

FOR THE MEAT

  • 1/2 package soy curls
  • 1 tsp oregano
  • 1 tsp thyme
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • ½ teaspoon black pepper

FOR THE TZATZIKI

  • 1 cup greek yogurt
  • 1 cup grated cucumber, pressed
  • 1 tbsp lemon juice
  • 1 tsp olive oil
  • 1 tsp salt

instructions

Make the tzatziki
–
combine ingredients 😛

Make the soy curls
– Rehydrate the soy curls, then squeeze out as much water as possible and lay on a towel to dry out. Then create a slurry with the spices and marinate soy curls in the slurry for as long as possible. When ready to cook, add to a frying pan (you may need to do this in batches so they have enough room to breathe) and cook until they look tasty!

vegan crispy “chicken” caesar sandwiches

Seitan

ingredients

  • 15 oz. Can Chickpeas (garbanzo beans), drained
  • 1 Tbsp. Olive oil
  • 1/3 C. Vegetable broth
  • 2 Tbsp. Soy sauce
  • 1/2 C. Vital wheat gluten
  • 1/3 C. Panko bread crumbs
  • 1 tsp. Old Bay/Poultry seasoning
  • 1/2 tsp. Salt
  • Pinch of Black pepper
  • 1 C. Bread crumbs, for coating the outside
  • _
  • 1/4 C. Vegan mayo
  • 1 tsp. Dijon mustard
  • 1 Tbsp. Nutritional yeast
  • Juice of 1 Lemon
  • 1/4 tsp. Garlic powder
  • Pinch of Salt and pepper

instructions

  1. Preheat oven to 400 degrees.
  2. Next, drain the chickpeas and add them to a large mixing bowl. Smash all of the chickpeas with a fork or potato masher. Make sure they are all mashed. 
  3. Now add the olive oil, veggie broth, soy sauce, vital wheat gluten, panko, and seasonings to the mixing bowl with the smashed chickpeas. Leave the extra bread crumbs out, this will be used for coating. 
  4. Mix everything together with a spoon, and then once everything starts to come together, begin to mix with your hands and then knead the mixture for about 2 minutes. It should become firm and hold together very well. 
  5. Now place the 1 cup of bread crumbs into a bowl.
  6. Then, divide the chickpea mixture into 3-4 parts, depending on how large you want your patties. Roll each part into a ball, then press out flat. 
  7. Next, press the patties down into the bread crumbs on each side, coating the patties in the bread crumbs. You may need to press down hard to get them to stick. 
  8. Place each patty on a baking sheet sprayed with non stick spray. Then spray the tops of the chickpea patties with non stick spray as well. 
  9. Bake at 400 degrees for 30 minutes. Flipping the patties after 15 minutes. Bake until the patties are firm, crispy and brown. 
  10. While the patties are baking, make the dressing. Add all the ingredients to a blender and pulse for a minute, scraping down sides as needed. Until it is creamy and smooth. Set aside. 
  11. When the chickpea patties are done, take a bun, spread with Caesar dressing, then place a patty on that, then lettuce, then spread the top bun with more Caesar dressing. Serve!

Recipe and image from https://www.rabbitandwolves.com/vegan-crispy-chicken-caesar-sandwiches/

magical mole negro

basics, mexican

ingredients

  • 6 dried chilies (2 varieties, medium heat-dark in color, or whatever you have on hand)
  • 4 cups broth or stock
  • 1 cup seedless prunes (or dark raisins)
  • 1 large onion, diced
  • 6–10 garlic cloves, smashed
  • 2 tsp chili powder
  • 2 tsp cumin (ground or seeds)
  • 2 tsp coriander (ground or seeds)
  • 1 tsp dried oregano
  • 1 tsp cinnamon
  • 1/2 tsp nutmeg (optional)
  • 1/2 tsp ground cloves (optional)
  • 1 1/2 tsp salt
  • 1/2 tsp cracked black peppercorns
  • 1/4 cup peanut butter (or sub tahini paste, almond butter, cashew butter)
  • 1 1/2 -2 ounces dark chocolate (bittersweet or semi-sweet) about 1/3 cup
  • 2/3 cup water
  • 1 clove garlic
  • 3 tbsp lemon juice
  • 1/2-3/4 tsp salt
  • freshly ground black pepper, to tastem
  • 1/2-3/4 cup greens (parsley, spinach, cilantro, carrot greens all work so far)
  • 3 green onion tops (optional, I never have these around)

instructions

  1. Begin caramelizing your onions with a little oil and salt; cover and cook on low. Take your time here and let them get dark- this will add great flavor.
    _
  2. Tear the dried chilies apart (or cut with scissors) discard seeds and stems and place them in a dry skillet. Toast over medium heat until they begin to release their oils (they will take on a slight sheen), 3-4 minutes.”
    _
  3. Place them in a medium pot, and add the broth. Bring to a boil, cover, turn the heat down to low and simmer covered, 10-15 minutes.
    _
  4. Add the prunes, stir, cover, simmer on low for 10 more minutes, turn the heat off, let cool, saving the liquid.
    _
  5. Add the garlic to the onions in 2 tablespoons olive oil, over medium heat, stirring often until fragrant. Add all the spices and stir 1-2 more minutes, toasting the spices.
    _
  6. Place the cooked onion-spice mixture in a blender along with the chilies and prunes and all the liquid, and chipotles and the adobo sauce ( if using). Feel free to add a little more broth to get the blender going. Blend until very smooth, scraping down the sides. If it feels very thick, loosen with more broth. It should be like the consistency of a thick smoothie. Once silky smooth, pour this back into the pan and heat over low heat, covering.
    _
  7. When warm, stir in the salt, peanut butter and chocolate. Once the chocolate is fully melted and incorporated, give it a taste. If you want a thinner sauce ( like for enchiladas) just loosen it with a little more broth or water to desired consistency. Whisk!

Recipe lightly adapted and image from https://www.feastingathome.com/mole-negro/

samosa wraps

dinner

ingredients

  • 3 medium potatoes ,boiled and mashed coarsely
    _
  • 1 tsp oil
  • Âź tsp cumin seeds
  • Ÿ tsp coriander seeds
    _
  • ½ serrano pepper, chopped or other hot or mild green chili pepper (optional)
    _
  • 1 tsp ground turmeric
  • ½ to 1 tsp ground cumin
  • 1 tsp ground coriander
  • ⅓ tsp cayenne
  • ½ tsp garlic powder
  • ½ to ž tsp salt
    _
  • Âź cup peas
  • 2 tsp minced ginger
  • ½ tsp chaat masala or ½ tsp amchur ( dry mango powder)
  • 2 tbsp cilantro + mint mix
  • ½ tsp (or more) lemon juice

    _
  • 1 tsp oil
  • 15 oz chickpeas, drained or 1.5 cups cooked
  • ½ tsp each: ground cumin , coriander, garlic powder
  • Âź tsp each: ground cinnamon , cayenne, ginger powder
  • ⅓ tsp salt , less or more depending on if the chickpeas are already salted
  • burrito wraps

instructions

  1. Samosa Mixture: Heat oil in a skillet over medium heat. Add cumin and coriander seeds and cook until they change to a deeper color. Add the Serrano pepper and cook for a minute. Add all the spices and mix in.
    _
  2. Add the mashed potatoes, salt and mix in. Break any larger pieces. Cover and cook for 2 mins. Add peas and ginger. Add chaat masala.. Taste and adjust salt and flavor. Cover and cook for 2 mins, then let sit for another 2 mins for the flavors to develop.
    _
  3. Chickpeas: Heat oil in a skillet. Add the spices, then water (to make a kind of slurry), then the chickpeas. Cover and cook for 2 mins. Add a good splash of water and mix, cover and cook for another 2-3 mins. Taste and adjust salt and flavor.
    _
  4. Wraps: Layer any greens if using. Add the potato mixture. Then some chickpeas, chopped tomato, onion. Fold ’em up like burritos and cook on a dry or lightly oiled pan till lightly browned, each side. Serve with green tahini sauce or a lemon+herby-yogurt sauce.

Recipe lightly adapted and image from https://www.veganricha.com/samosa-wraps-spiced-potato-chickpea-burrito/

roasted potato tacos

dinner, mexican

ingredients

  • 2 lbs russet potatoes, scrubbed and rinsed
  • Âź tsp black pepper
  • 1 tbsp onion powder
  • 1 tbsp garlic powder
  • 1 tsp chipotle chili powder
  • 1 tsp cumin
  • 3 tbsp nutritional yeast
  • 3 tbsp all-purpose flour
  • 2 tbsp tamari or soy sauce
  • 2 tsp rice vinegar
  • ⅓ cup vegetable oil

    _
  • Âź cup fresh lime juice
  • 1 cup freshly chopped cilantro, packed
  • 3 tbsp minced jalapeĂąo (optional)
  • ½ teaspoon sea salt
  • 1 tbsp nutritional yeast
  • 1 ½ cups vegan mayo (try tahini with some water if mayo-avoidant lol)
  • flakey sea salt

instructions

  1. Preheat oven to 400 F. Cut the potatoes into bite-sized chunks. In a large mixing bowl, combine the potatoes, black pepper, onion powder, garlic powder, chili powder, cumin, nutritional yeast, and flour. Toss and mix well. Pour in the tamari, vinegar, oil and continue to mix and toss until all the pieces are coated thoroughly.
    _
  2. Spread the potatoes in an even layer on the baking sheet and cook for 25 minutes. Flip with a thin spatula and shake the potatoes into an even layer. Bake for an additional 10 to 15 minutes, to get them crispy.
    _
  3. While the potatoes are baking, whip up the sauce. First, blend the lime juice, cilantro, jalapeĂąo, sea salt, and nutritional yeast in a small blender. Blend for a minute or two until you are left with a bright green liquid. Transfer to a small mixing bowl and add the mayo (or keep in food processor and add tahini and water).

Recipe and image from https://www.mississippivegan.com/crispysofttacos

vegan pot pie with black pepper biscuits

classic american, new american

ingredients

  • 1 cup (5.64 oz) chopped onion
  • 3 cloves of garlic , finely chopped
  • 4 oz (113.4 g) mushroom , thinly sliced or chopped (optional, we usually skip this)
  • 1/4 cup (31.25 g) all-purpose flour
  • 2 bay leaves
  • 1 tsp dried rosemary
  • 1/2 tsp salt
  • 2 cups (473.18 ml) veggie broth
  • 2.5 cups (455 g) veggies , frozen veggies or chopped veggies such as green beans, corn, carrots, peas, zucchini, potatoes etc
  • 6 cups finely chopped broccoli
    _
  • 3/4 cup (3.31 oz) all purpose flour or a mix of all purpose and wheat flour
  • 1/4 cup (28 g) almond flour or ground cashews
  • 1 1/4 tsp baking powder
  • 1/2 tsp salt
  • 2 tsp nutritional yeast
  • 2 tsp dried herbs such as oregano ,rosemary, basil
  • 1/4 tsp freshly ground black pepper and more for garnish
  • 3/4 cup (177.44 ml) chilled non dairy milk such as almond milk,light coconut milk or soy milk

instructions

  1. Pot Pie Filling: Heat a saucepan over medium heat. Add 2 tbsp broth or 1 tsp oil. Add onion, garlic and a good pinch of salt and cook until translucent , 4 to 6 mins. Add mushrooms if using and mix in and cook for 3 mins.
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  2. Add in the bay leaves, herbs, salt and mix in. Add the flour and mix in. Add in 1/2 cup broth and mix in until there are no lumps, then add the rest of the broth. Stir well to combine.
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  3. Bring to a boil. Add the veggies and mix in and continue to cook for 4 to 6 minutes. If the mixture is not thick to preference, mix in 1 tbsp flour in 2 tbsp broth and add to the saucepan and bring to a boil again. The mixture thickens on cooling, so you just want slightly thick filling. Transfer the mixture to a 9 by 9 inch baking dish. Remove the bay leaves. Let it cool for 10 mins. Meanwhile prepare the biscuit topping. Preheat the oven to 435 deg F (225 C)
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  4. Biscuit Topping: Add flour, almond flour, baking powder, salt, nutritional yeast, herbs and black pepper in a bowl. Mix well. Add 1/2 cup chilled non dairy milk and mix in. Add 1 tbsp milk at a time to make a soft sticky dough. Let it sit for 5 mins, then add spoonfuls of the mixture on top of the pot pie filling. Bake at 435 deg F for 17 to 20 mins or until the topping is golden. Garnish with fresh herbs and freshly ground black pepper. Let it sit for 5 mins then serve.

Recipe and image from https://www.veganricha.com/vegan-pot-pie/

(can’t believe it’s not) fried chicken!

Seitan

ingredients

  • 550 grams seitan (see this recipe)
    _
  • 2 cups soy milk
  • 1/3 cup pickle juice
  • 1 tsp poultry seasonings
  • 1 tsp dijon mustard
    _
  • 1/4 cup all purpose flour
  • 1 cup canola oil for frying
  • 2 cups all purpose flour
  • 4 tsp old bay seasoning
  • 1/2 tsp salt

instructions

  1. Pull the seitan apart by hand into irregular medium size chunks about the size of small chicken breasts and wings. In a container large enough to marinate the seitan in, using a whisk, mix together the plant-based milk, pickle juice, poultry seasonings, mustard, and Âź cup of flour. Place the seitan pieces into the buttermilk marinade, and make sure all pieces get coated. Place the brining seitan into the refrigerator for a minimum of 4 hours, or overnight.
    _
  2. Preheat 1 cup of oil in a large cast iron skillet over a medium-high flame. You can use a frying thermometer to ensure the temperature is between 350-360. Alternatively, you can use a deep fryer and more oil, which will be needed if you use a deep fryer.
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  3. In a bowl mix together the 2 cups of flour, old bay seasoning, and salt. Working with one piece of seitan at a time. Take each pieces of seitan, remove it from the buttermilk marinade, coat it thoroughly in the seasoned flour, dip it back into the marinade, coating it entirely with liquid again. Then one final coating in the seasoned flour to encapsulate the batter. Place each fully coated piece of seitan into the hot oil. You will probably need to fry the seitan in 2-3 batches so there is room for the seitan pieces to not touch one another while they cook.
    _
  4. Fry for 2-3 minutes on the first side. Use a frying thermometer to maintain a temperature between 350-360°F.
    _
  5. Then flip the seitan pieces with tongs and fry on the second side. For about 2 minutes until lightly golden brown. Transfer all of the fried seitan pieces onto a wire rack to cool and drip dry. Immediately season with salt to taste. Fry any subsequent batches of seitan until it is all cooked.

    Coat with a little spicy honey and serve on ciabaitta with mayo for amazing sammies.

Recipe and image from https://cinnamonsnail.com/vegan-fried-chicken/

vegan chicken (seitan)

Seitan

ingredients

  • 15 oz can navy beans or other white bean
  • 1 tablespoon “No Chicken” bullion paste
  • 1 tablespoon nutritional yeast
  • 1 teaspoon onion powder optional
  • 1 tablespoon mirin
  • 2 tablespoon olive oil
  • 1 Ÿ teaspoon salt
  • ⅓ cup unsalted vegetable stock
  • 2 cups vital wheat gluten 300 grams
  • 1 tablespoon olive oil additional
  • 2 ½ cups unsalted vegetable stock
  • 2 teaspoons tamari
  • 1 Tablespoon Chinese fermented bean paste taucu, or miso paste

instructions

  1. Add the white beans along with all of the liquid in the can directly to a food processor, or blender along with the “no chicken” bullion paste, the onion powder (if you want it), nutritional yeast, mirin, olive oil, and salt. Puree for 2 minutes until smooth.
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  2. Add 1⁄3 cup of veggie broth and vital when gluten, and continue to process for 5 minutes. If your food processor struggles, stop it to rest halfway through to avoid overheating.
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  3. After 5 minutes, add the remaining tablespoon of olive oil, and process for another 30 seconds. The olive oil will coat some of the strands of gluten, and create a more tender, meatier textured seitan.
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  4. Divide the gluten dough into three roughly even parts. Press each portion of dough out flat using the palm of your hand. Allow the dough to rest for 5 minutes so that the gluten relaxes a bit.
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  5. Cut the dough twice keeping the butt end intact, and stretch it and braid it into a long three strand braid. As you braid it keep pulling the dough as much as you can without breaking it.
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  6. Once each portion of dough is braided, allow the braids to sit again for 5 minutes to relax the gluten. Then squeeze and stretch each braid to form long braided ropes of rough about 12 inches long.
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  7. Again, let the dough rest, this time just for a couple of minutes, and then knot the ropes of seitan dough at least once, but up to three times if you can. This will improve the texture of the seitan and give the strands of protein a more natural configuration.
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  8. Lightly oil 3 sheets of parchment paper. Place each portion of gluten into the center of each sheet of parchment. Roll the gluten up like a burrito, and then wrap the paper wrapped gluten with aluminum foil as tightly as you can. Tightly wrapping the dough will prevent it from becoming spongy or dense while cooking and cooling.
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  9. Place the wrapped packages of dough into your steamer, fitted with a steamer basket and cook for 90 minutes on medium heat. Check while it is steaming to ensure the steamer doesn’t run dry. After 90 minutes, turn the steamer off, and allow the seitan to cool inside the steamer for one full hour. Unwrap the seitan. It may have a somewhat uninspiring texture on the outside, but don’t worry, it’s going to be great after marinating. Place the wheat meat into an airtight container and pour the 2 1⁄2 cups of vegetable broth and 2 teaspoons of tamari, and the fermented bean paste over them. Refrigerate the seitan overnight in the marinade.

Recipe and image from https://cinnamonsnail.com/vegan-chicken-the-ultimate-guide-to-tender-and-juicy-seitan/