Daily Archives: March 1, 2010

Vegan feast

Lauren-style tofu (a mishmash of preparation methods) over grains, topped with Grit Yeast Gravy.  This is decidedly un-vegetarian tasting, and is quite easy to make.  It’s probably my favourite dinner – M requests it at least once a week!

For the gravy:
(From “The Grit” cookbook)
1 cup vegan margarine
3/4 cup whole wheat flour
3/4 cup flaked nutritional yeast
2 cups regular (not reduced-fat) soy milk
1/2 cup soy sauce
1-3/4 cup hot water
2 tablespoons vegan Worcestershire sauce

In a large, heavy-bottom saucepan over medium heat, melt margarine completely. Stir in flour and yeast until blended and continue to heat roux until mixture begins to bubble. Use only enough heat to maintain vigorous bubbling, whisking constantly for 4 minutes. This is the time required to cook the flour to smoothness, and vigorous whisking is important to avoid burning.

Continue rapid, thorough whisking and add soy milk gradually. the mixture will quickly become thick and custard-like. Combine soy sauce, hot water, and Worcestershire sauce and add to gravy gradually. Blend well after every addition and do not add liquid so rapidly that gravy is very thin. If gravy does become too thin from the addition of too much liquid, continued cooking will thicken it.

For the tofu:
One (1) 8 oz. block of firm or extra-firm tofu
Vegetable oil
Soy sauce
Nutritional yeast

Halve tofu. Bake on lightly greased cookie sheet for 20 minutes at 350 degrees Fahrenheit, turning once. Meanwhile, heat a small amount of vegetable oil in a non-stick skillet. Remove tofu from oven and cube (pieces the size of dice seem to work well). Add to skillet and saute until golden brown. Sprinkle with soy sauce and nutritional yeast. Toss well, and continue adding small amounts of both soy sauce and nutritional yeast until desired consistency and flavor is reached. Adding too much yeast at once will make a gooey mess, but enough is needed to coat the tofu in crunchy goodness. Remove from heat.

Serve over a bed of grains (I like Trader Joe’s Harvest Grains blend – with couscous, orzo, garbanzo beans, and red quinoa) and top with gravy. You can add roasted vegetables, cheese, or various seasonings if you’d like, but I enjoy it plain 🙂

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Crispy Chocolate Chip Cookies

Another recipe!  This one is for my absolute favorite cookies…they can be either vegan or not – you decide!

Ingredients:

  • 1 cup Earth Balance vegan buttery spread (this yields fantastic cookies, but they’ll work with butter or margarine as well)
  • 1/2 cup brown sugar (I use dark brown sugar because I like molasses, light brown works too!)
  • 1 cup sugar
  • 2 eggs (or an equal quantity of Ener-G vegan egg substitute)
  • 2 tsp vanilla
  • 1 1/3 cups flour
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 1/2 cups quick-cooking oats
  • 2/3 cup dried cranberries
  • 1/2 cup walnuts
  • 12 oz chocolate chips

Instructions:

  1. Cream together butter and sugars
  2. Add eggs and vanilla, beat until well blended
  3. Combine flour, soda, and salt separately
  4. Add to creamed butter mixture, beating well
  5. Stir in chips, oats, cranberries, and nuts
  6. Drop by spoonful onto greased cookie sheet, bake for 10 to 12 minutes at 375 degrees Fahrenheit

(Makes about 4 dozen cookies)

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