The Goddess Weighs In

Living Large and Healthy

Vegan Recipes I’ve Learned (6-10)

on September 3, 2013

6. Tofu Parfait – Learned from the Seven Veganistas

1 cup soft / silken tofu

3 Tbsp honey / Agave nectar

1Tsp lemon juice

1 1/8 Tsp salt

1 ½ Tsp vanilla

Blend all ingredients in blender until smooth and creamy.

In parfait bowls, layer granola, tofu cream, granola, tofu cream, fresh fruit of choice and top off with a sprinkling of granola.  Chill and serve.

Don’t worry if this seems a bit loose when you’re making it, it will firm up when it’s chilled and as the flavours mix it actually becomes pretty tasty, but if you taste the whipped tofu while you’re making it it will taste much like homemade play dough.

 7. Peanut-braised Tofu – Learned from the Seven Veganistas

1 lb firm tofu, cut into ¾” cubes

1 cup Snow peas, trimmed and cut in half

½ cup coconut milk

½ cup natural peanut butter

1 tsp sugar

1 tablespoon Chili paste

¼ cup vegetable broth

2 tablespoons soy sauce

2 tablespoons fresh lime juice

Rice noodles – follow package instructions

Line a baking sheet with a double thickness of paper towels.  Arrange the tofu in a single layer on the towels.  Top with another layer of towels and pat the tofu dry

Bring a large pot of water to a boil.  Add the snow peas, cook for 30 seconds, remove with a slotted spoon and set aside.

In a saucepan over medium heat, stir together the coconut milk and peanut butter until well combined.  Stir in the chili paste, sugar, broth, soy sauce, and lime juice.  Add the tofu.  Cook, stirring occasionally, until the sauce is hot and the tofu is heated through, about 2 minutes.  Stir in the peas and noodles.  Serves 4

When I first made this on my own I didn’t have everything on hand so I had to make some substitutions.  I used Tabasco in place of the chili paste, lemon juice in place of the lime juice, and I tossed in a big bunch of bean sprouts.  It had a little more heat, but it was just as tasty and the bean sprouts mixed in with the rice noodles nicely.  I’ve also added in regular green peas in place of the pods with great success.

8.Scrambled Tofu Version One – Learned from the Seven Veganistas

1 pkg firm tofu

½ tsp turmeric

1 ½ tsp garlic powder

1 ½ tsp onion powder

½ onion chopped fine

¼ red pepper chopped fine

¼ green pepper chopped fine

1 clove of garlic chopped fine

½ chive chopped fine

Salt to taste

1 tsp oil

In a frying pan, heat oil.  Add onion, garlic, red and green peppers.  Add tofu and mash it in the pan.  Add dry ingredients to the mashed tofu.  Add salt to taste.  Combine until heated through.

9. Scrambled Tofu – Version Two – Learned from the Seven Veganistas

 1 pkg firm tofu

½ onion chopped fine

¼ red pepper chopped fine

¼ green pepper chopped fine

1 tsp oil

In a frying pan, heat oil.  Add onion, red and green peppers.  Add tofu and mash it in the pan.  Add approx 2 Tbsp (or to taste) of **Scrambled Tofu Seasoning Mix to the mashed tofu.  Add salt to taste.  Combine until heated through.

**Scrambled Tofu Seasoning Mix

2 cups nutritional yeast flakes
1 1/2 cups Vegan “Chicken Soup” Seasoning
1/4 cup garlic powder
2 3/4 tablespoons onion powder
2 3/4 tablespoons salt
2 teaspoons ground turmeric

Mix all ingredients in an airtight container.

Add 1/2 cup mix to 2 packages (14 ounces) of Tofu and cook according to the directions for Scrambled Tofu. (see above)

10. Quick (Lazy) Sangria – I came up with this one night while running late and company was coming in the door!

1 Pomegranate

1 bunch of green grapes

White wine

Gingerale

Seed the pomegranate and rinse to remove all the white pith.  Wash and stem grapes and cut in half lengthwise.  Mix equal parts ginger ale and white wine or to taste.  Add fruit and ice to glasses and pour wine and ginger ale over top.  The pomegranate will “dance” in the bubbles making for a really pretty presentation.  The red and green are pretty anytime, but I like to serve this at Christmas.

– the Goddess

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