Lemongrass Coconut Tofu

Since going vegan I've been especially focused on my protein intake and making sure I'm getting enough. Tofu, despite the mixed opinions of it, is a protein source that I eat a few times a week. I'm always looking for new ways to prepare this soy-based food, and I'm delighted to share a new one.

Thai food is easily among my favorite cuisines and I was very excited when I saw that the latest issue of VegNews has a feature on it. I used the magazine's lemongrass tofu recipe and added a few ingredients of my own to create the most delicious tofu I've prepared to date. 

A note on lemongrass: I had never worked with lemongrass until this recipe, and I'll save you the trouble of looking up how in the world you're supposed to prepare it. I

f you try to chop it right off the bat, you will fail. The trick is to peel off the outer layers until you reach the more tender core. Try slicing it now. I promise it'll be a lot easier.

Lemongrass Coconut Tofu
By Caroline Mac, based on VegNews

Ingredients: 
1 16-oz block extra firm tofu, pressed and drained, and cut into 1/4 inch strips
2 T light agave nectar
1 T low-sodium tamari
1 T finely chopped fresh lemongrass
1 garlic clove, pressed
2 t coconut oil
1 T shredded coconut


Step 1: Mix all ingredients except tofu together until thoroughly mixed.

Step 2: Layer tofu and sauce in a medium sized bowl, pouring remaining sauce over  the top. Cover and refrigerate for as much time as possible before baking. A few hours is plenty, but I did mine overnight. The longer you marinate, the more flavorful the tofu will taste.

Step 3: Preheat oven to 400 degrees and place tofu in a baking dish in one layer. Brush any remaining sauce over the tofu. Bake for 30 minutes, flip tofu, and bake for another five minutes. Serve warm.

Enjoy!

~Caroline~

Black Bean Veggie Burgers

I can't believe I haven't posted in nearly a month! I guess that being home has taken up a lot of time. I was cooking though! I have a couple new recipes to share, and plan on adding even more very soon. First up, a new protein packed veggie burger that I created from scratch, on a whim.

I have some serious issues with lots of frozen veggie burgers that you can buy at the supermarket. They're often packed with additives, preservatives, and are very overly processed. Honestly, I don't think most of them taste that great either. When it comes to burgers, homemade is best. That's why I decided to make my own, healthy, baked patty.

Black Bean Veggie Burgers
By Caroline Mac

Ingredients:

1 can low sodium black beans

2/3 c edamame, shelled and cooked

1/4 c corn kernels, cooked

1/2 c walnuts

1/2 c bread crumbs

4 T tomato paste

1/2 southwestern- style seasoning (I used Penzey's Arizona)

1/4 t garlic powder

1 T BBQ sauce, plus more for topping

Olive oil

Topping Suggestions: Guacamole, BBQ sauce, lettuce, ketchup, whole wheat hamburger buns

Step 1:  Preheat oven to 350 degrees. Puree black beans in a food processor until mostly smooth, with a few chunks. Chop mushrooms in food processor until finely ground. Do the same with the edamame and walnuts

Step 2: Combine beans, edamame, and mushrooms in a large bowl and mixed with your hands until blended. Add corn, tomato paste and ground walnuts. Mix again until even blended. Add breadcrumbs, seasoning, and BBQ sauce, mixing again.

Step 4: Bake patties for 8-11 minutes, or until browned and slightly crispy. Flip patties, brush other side with olive oil, and bake for another 8 minutes. Remove from heat, and serve warm with toppings of choice.

Enjoy!

~Caroline~

Southwestern Zucchini Pasta Salad with Tomato-Cilantro-Avocado Sauce

I created this recipe when I needed a reason to try a new local pasta brand, and eventually turned it into a vegan salad with raw zucchini noodles! I also added the avocado the second time around and loved the creaminess it gave the sauce. It's a light, spicy salad that satisfies and refreshes on a hot summer day. I've posted the zucchini version, but know that you can use a box of your favorite pasta if you're so inclined.


SW Pasta Salad with Tomato- Cilantro- Avocado Sauce
By Caroline Mac

Serves 3-5 

Ingredients:
4 zucchini, sliced into thin strips (I used a vegetable peeler)
1 cucumber, peeled and diced
1 c carrot, shredded
1 container (3 cups) Pomi diced tomatoes, split in half
1 c fresh cilantro, plus 1/4 c to be added later

1 15 oz can low-sodium black beans, rinsed and drained
1/2 avocado, plus more for garnish
Juice of 1 lime
2 cloves garlic
1 t SW style seasoning
1 t smoked paprika
1/2 t cayenne pepper
3 pinches salt
Cholula hot sauce, to taste





Step 1: Combine 1.5 c tomatoes, 1 cup cilantro, avocado, lime juice, garlic, and all seasoning in a blender or food processor and puree until smooth. Set aside.

Step 2: Combine Zucchini noodles, cucumber, carrot, 1.5 c tomatoes, 1/4 c cilantro and beans in  a large bowl. Stir gently until thoroughly mixed, careful not to break the zucchini noodles.

Step 3: Pour sauce evenly over the vegetables and stir gently until all ingredients are thoroughly coated.  Serve cold or at room temperature with a few slices of avocado for garnish.

Enjoy!


~Caroline~

Raw Cucumber Beet Salad with Parsley

This salad was incredibly refreshing after a long day of dancing and is

packed with cleansing, delicious ingredients. It was very easy to make, apart from the shredding of the beet. My Zyliss julienne peeler did the job, but not without a fair amount of frustration on my part. The salad was worth the labor though!

Raw Cucumber Beet Salad with Parsley
By Caroline Mac

Ingredients:
1 large beet, peeled and shredded
1/2 large cucumber, diced
1/2 cup parsley, washed with stems removed

Dressing
1 T olive oil
1 1/2 t lemon juice
1/2 t balsamic vinegar
1/4 t tamari
1 clove garlic, minced
Lemon pepper to taste


Step 1: Combine all salad ingredients and stir until thoroughly mixed.

Step 2: In a separate bowl, whisk all dressing ingredients together. Drizzle over salad and mix until thoroughly coated.

You can serve this dish immediately, but I thought that it actually tasted better after a night in the fridge. Even a few hours would allow the flavors to blend more and the beets and cucumber to marinate in the dressing.


Enjoy!

~Caroline~

Mexican Lettuce Wraps

Every time I go to P.F. Chang's I have to order their vegetarian lettuce wraps. I love the warm veggies and tofu combined with the crispy lettuce leaves. While I was home for a month, my mom was craving a mexican- inspired dish. We had some beans in the cabinet but I wanted to do more than just a burrito or bean salad (that came a different night). The result was inspired by my favorite aforementioned dish just with a different filling. Some of the spice quantities are approximate because I was improvising at that point. I highly suggest you pick your seasoning and add it a bit at a time until you're happy with the flavor.

Mexican Lettuce Wraps
By Caroline Mac

Ingredients:
1 yellow bell pepper, diced

1 red bell pepper, diced

1/2 zucchini, chopped

1/2 sweet onion, finely chopped

1 c fresh cilantro

3 cloves garlic, chopped

1 can each low sodium black and pinto beans, drained and rinsed

1 t Penzey's Arizona seasoning, or equivalent mexican spices

1-2 t Penzey's Southwest seasoning, or equivalent southwestern spices

1-2 t smoked paprika

Chile garlic Cholula hot sauce, to taste

Lots of lime juice, to taste

Olive oil for cooking

1 head butter lettuce, leaves left whole

1-2 heads romaine, whole leaves

1 Avocado, sliced


Step 1: Coat the bottom of your saute pan with olive oil and heat over medium- high heat. Add all veggies and garlic and saute until they begin to become tender.

Step 2: Add cilantro and spices, stirring for a minute or two longer. Reduce heat and add beans, lime, and hot sauce. Stir and until everything is thoroughly mixed.

Step 3: Remove mixture from heat and allow to cool. Spoon mixture onto butter lettuce leaves and into romaine boats. Top with avocado and serve immediately.

Note: You may want to have a spoon and fork handy, as this dish can get a bit messy...

Enjoy!
~Caroline~

Overnight Oats with Chia

After making my chia breakfast bowl, I decided the next step would be to create a recipe for overnight oats! This dish tastes very similar to the chia bowl I posted, but I'm definitely going to work on coming up with some other combinations. Despite the flavor similarities, I ended up enjoying these oats so much that I'm sharing it with you!

Strawberry Overnight Oats with Chia

By Caroline Mac

Serves 2

Ingredients:

2 bananas

1/3 c quick cooking oats

2 T chia seeds

1 c unsweetened soy milk

1 t unsweetened cocoa powder

Cinnamon and vanilla extract, to taste

Fresh Strawberries for topping

Step 1: Mash bananas so that they're still a little chunky. Combine all ingredients except for the berries in a bowl and let soak overnight in the fridge. 

Step 2: Spoon into bowls and chop strawberries for topping. Serve cold. 

Enjoy!

Raw Vegan Zucchini Lasagna

What's better than lasagna? Raw vegan lasagna! I recently came across this recipe on Pinterest and after a few alterations produced my own! This is truly delicious and, despite some doubts on my part, held its shape remarkably. The flavors really jump out at you and the texture of the zucchini noodles is great. You can pack even more veggies and toppings into the "casserole" to make this dish unique!

Raw Vegan Zucchini Lasagna
By Caroline Mac, after This Rawsome Life

Ingredients:
Noodles
1 zucchini, thinly sliced lengthwise

Cashew Cheese
2/3 c cashews
2 cloves garlic, peeled
1 T lemon juice
2 t Italian seasoning
3 T nutritional yeast
Water

Broccoli Pesto
1/2 head broccoli
3 T sun dried tomatoes, packed in olive oil
1 T olive oil
3-4 leaves fresh basil
Lemon-garlic seasoning (I used Penzey's Trinidad)
Water

Toppings- To taste
I used...
3 mushrooms, thinly sliced
2 tomatos, thinly sliced
Basil leaves, ripped into small pieces



Step 1: Blend all cheese ingredients in a food processor, adding water until mixture reaches a creamy, spreadable consistency. Set aside.

Step 2: Blend all pesto ingredients, adding water until it reaches a spreadable consistency.

Step 3: Layer your ingredients in a small casserole dish, starting with a layer of zucchini noodles, until you have used all ingredients. My pattern was "noodle, cheese, pesto, tomato, mushroom, basil, repeat". I ended with a layer of cheese and pesto.

Step 4: Slice and serve!

Enjoy!

~Caroline~

Chia Seed Banana Breakfast Bowl

Ch ch ch Chia!

Chia seeds have been the food of the moment for a while and I understand why. Apart from having the chia kombucha, these strange little black seeds haven't made it into my every day diet... until now. I learned the basics of making a successful chia breakfast pudding from Oh She Glows and took some liberties to create my own vegan version of her delicious recipe.

Chia Banana Breakfast Bowl
By Caroline Mac, after Oh She Glows

Serves 2-3 (It's really filling!)

Ingredients:

Chia Mixture:
4 T chia seeds
1 1/4 c unsweetened soy milk
2 bananas, mashed
1/2 t vanilla extract
Cinnamon to taste

Topping:
2 T dried cranberries
2 T raw almonds, chopped
Fresh fruit (I used blueberries and strawberries)
Cinnamon to taste

Step 1: Whisk all chia mixture ingredients together until a relatively homogenous mixture has formed. Cover and let sit overnight in the refrigerator to allow the mixture to thicken.

Step 2: Combine almonds and cranberries in a small bowl and fill with water until mixture is covered. Let sit overnight.

Step 3: Drain cranberries and almonds. Spoon desired amount of chia mixture into a bowl and top with almond-cranberry mixture and a handful of fresh berries or other fruit of your choice. Finish with a sprinkle of cinnamon. Serve cold.


Note: This recipe barely skims the surface of chia possibilities. Try playing around with toppings and seasonings until you find what you love!

Enjoy!

~Caroline~

Baked Quinoa Patties

Tonight's recipe is a recent result of a friends' cooking night! Paige and I decided to try yet another new recipe: Quinoa patties! The original recipe called for eggs as a binder, but since I'm not an egg fan I decided to try a replacement... tomato paste! Wait... tomato paste? I was skeptical too, but the internet said it would work! As a dedicated food blogger, I decided it would only be right for me to test drive this miracle ingredient before you do! It worked, in case you were wondering. In addition to holding everything together, the tomato paste added great flavor and color to the quinoa.

Don't just take my word for it, though! Try out these quinoa patties to dip, top salads, or as a quick and easy snack. They're great hot or cold.

Baked Quinoa Patties

By Caroline Mac

Makes 24 small patties

Ingredients:

1 1/4 c uncooked quinoa

5T tomato paste

1/2 t salt

1 sprig of fresh rosemary, chopped 

1/6 c chopped fresh dill

1/2 c frozen chopped kale

1/2 white onion, finely chopped

1.5 cloves minced garlic

1/2 t cumin

1/6 c crumbled feta cheese

1t olive oil

Step 1: Cook quinoa according to the directions on the package. Set aside to cool. Preheat oven to 400 degrees.

Step 2: Lightly grease a baking sheet. Combine all ingredients in a large bowl and stir until evenly mixed.  

Step 3: Form quinoa mixture into small patties about 2 inches in diameter. Place them on the baking sheet. Bake for 20 minutes until bottoms are browned. Flip patties and bake for another five minutes. 

Enjoy!

~Caroline~

Quinoa Stuffed Bell Peppers

My friend Paige and I were overdue for a cooking night. Our choice? Stuffed bell peppers! Since neither of us had ever made this dish, we decided it would be safest to follow a recipe. Next time I'll definitely create my own! This yummy recipe is protein packed and was really delicious. I added a little extra heat to up the Mexican-style feel of the dish. It would still taste great without the spice, which I why I put "to taste" next to the cayenne. I can't wait to create my own fillings in the future!

Quinoa Stuffed Peppers
Adapted from Vegetarian Times

Ingredients:
1 medium sweet onion, finely chopped
2 T olive oil
2 celery ribs, finely chopped
1 T ground cumin
Cayenne pepper, to taste
2 cloves garlic, minced

10 oz frozen chopped spinach, partly thawed
2 15-oz  cans fire roasted diced tomatoes, drained, liquid reserved
15 oz can black beans, no salt added, rinsed and drained
3/4 c dry quinoa
3 carrots, peeled and grated
1 c shredded cheese (I used vegan cheese)
4 large red bell peppers, halved lengthwise, ribs removed

Step 1: Heat oil over medium-high heat and saute onion, celery, and garlic until tender and fragrant. Add cumin and cayenne and saute for another minute. Reduce heat to medium, add tomatoes and spinach and cook for 5 minutes or until liquid is mostly evaporated (there will still be some, which is ok).

Step 2: Stir in beans, quinoa, and carrots, as well as 2 cups water. You can use a little less water is there is still a lot of water from the spinach and tomatoes. Bring this to a boil, reduce heat to medium-low, cover and simmer for 20 minutes. Quinoa should be tender. Stir in cheese.

Step 3: Preheat oven to 350 degrees. Pour tomato juice in the bottom of a baking pan. Fill each pepper half  as full as possible with quinoa mixture and place in baking dish. Cover with foil and bake for 1 hour. Uncover and bake for another 15 minutes. Let stand 5 minutes before eating.

Enjoy!

~Caroline~

Spicy Roasted Garlic Brussel Sprouts

Give these garlicky brussel sprouts a try the next time you're craving a healthy, flavorful vegetable dish.

Spicy Roasted Garlic Brussel Sprouts
By Caroline Mac

Ingredients:
1 lb brussel sprouts, cleaned and cut into halves
9 cloves of garlic, whole and peeled
2 T olive oil
1/4 t Trinidad lemon garlic seasoning
1/4 t cayenne pepper


Step 1: Preheat oven to 400 degrees. Spread brussel sprouts and garlic on  a baking dish.

Step 2: Mix olive oil and seasoning together and drizzle over brussel sprouts. Gently toss until evenly coated.

Step 3: Roast for 15- 20 minutes or until brussel sprouts are tender and the outsides are browned and slightly crispy. Serve warm.

Enjoy!

Peanut Tofu and Avocado Spring Rolls

It's finally feeling like spring! I found it only appropriate to start the season off with spring rolls! Basically, I created two recipes- a broiled peanut tofu, and the spring rolls that it was encased in. These are great for parties, lunch boxes, or just as a quick and healthy snack.

Peanut Tofu and Avocado Spring Rolls
By Caroline Mac

Note: Allow plenty of time to prepare this, as the tofu takes a couple of hours to marinate.

Ingredients:
Peanut Tofu:
11 strips of extra-firm tofu, pressed (Strips should be about 1/2 inch thick)
1/4 c crunchy peanut butter
1 T soy sauce
1 T rice vinegar
2 t sesame oil
1t lime juice
1/8 t Penzey's Singapore seasoning
Just under 1/4 t stevia
4 drops sriracha hot sauce
1 t water

Wraps:
3/4 avocado, sliced into 11 slices
1 bag Trader Joe's Broccoli slaw (you won't use the whole bag)
11 small shitaki mushrooms, washed and dried
11 spring roll rice wrappers (you can get these in the Asian section of most supermarkets)


Step 1: Mix all ingredients for the peanut tofu together, except for the tofu, until thoroughly blended. Coat each slice of tofu in the sauce, place in an oven-safe dish and allow tofu to marinate for a couple hours.

Step 2: Broil tofu in the oven for approximately 6-8 minutes on each side, or until each side is golden and crispy. Allow to completely cool before making rolls.

Step 3: Prepare first rice wrapper as according to the package. Typically, you soak the wrapper in warm water for a few seconds until it becomes flexible, place it on a towel to dry, and wrap it around your filling.

Step 4: Place one piece of tofu, one mushroom, one slice of avocado, and a small bunch of slaw in the center of the wrapper.

Step 5: Fold over one side of the wrapper, making sure to keep the ingredients compact. Fold in the top and bottom of the wrapper and continue rolling it until the ingredients are securely inside.

Step 6: Repeat this process for the remaining 10 wrappers. Serve with a sauce of your choice. I've had them with both sweet and sour sauce and a peanut sauce. Both tasted great!

Enjoy!