Day 78 through 90 - Part Two: The Cuisine Part (i.e. Recipes)

Hello There! There was a bit of eating out, social obligations, and leftovers...but amidst that, here's what was made Day 78 through Day 90 that you haven't seen before, and that was described in the prior post. My camera is again, sadly, acting up - I wish I had better pictures of all of these things as they are all gorgeous dishes. But you may have to use your imagination a little bit.

Jessica's Tofu Scramble______________________________________

1 14 oz. extra firm tofu

2 carrots, chopped into 1/2" slices

2 celery sticks, chopped into 1/2" slices

2 small zucchinis, chopped into thin half-circles

2 russett potatoes, chopped into 1/2" small cubes

1 1/2 cups cremini mushrooms, sliced

1 large onion, chopped

1 tomato, thinly sliced

1/2 avocado, thinly sliced

1 tablespoon minced garlic

2 teaspoons curry powder

2 teaspoons turmeric

5 fresh basil leaves, quartered

2 teaspoons oregano

1 tablespoon unsweetened soy, hemp, or almond milk

1 tablespoon nutritional yeast

2 tablespoons oil for frying

squirt of Bragg's

sea salt and fresh pepper, to taste

For optional garnish/taco idea: rice or corn tortillas, fresh cilantro, daiya non-dairy cheddar, fresh tomato/salsa, tofutti sour cream, & guacamole/the other half of the fresh avocado.

Heat oil in a large pan on medium/high heat and fry potatoes and onions together until potatoes are just tender throughout. While they are frying, slice tofu into handful-sized pieces and squeeze each out over the sink using your hands to remove excess moisture (or use a tofu press). Crumble the tofu into a bowl so it is small and granular (think scrambled eggs), add the soy/hemp/almond milk and nutritional yeast, and toss until combined completely. In a separate large pan, heat a small amount of olive oil in a pan with garlic, sauteing for a few minutes, then adding the carrots, celery, zucchini, mushroom, the potatoes (when they're ready), the crumbled tofu scramble mixture, Bragg's, curry, turmeric, oregano, basil, avocado, and tomatoes - in that order, slowly, stirring regularly, over a span of probably 10-12 minutes. Garnish with above ideas of your choice, or serve with tortillas and/or chips when serving for a Mexican twist. If storing leftovers in the fridge, squirt with lime juice (natural preservative and keeps the avocado from browning quickly). Other vegetable ideas you can get creative with: broccoli, kale, cauliflower, bell pepper, spinach, etc. Use what's in the fridge!

Currant Cranberry Orange Scones______________________________

2 tablespoons agave nectar

4 tablespoons vegan margarine

1 1/2 teaspoons Ener-G egg replacer whisked together with 2 tablespoons warm water

1/4 cup applesauce

1/2 cup soy, almond, rice, or hemp milk (we used hemp)

1 1/2 cups sorghum flour

1/2 cup tapioca flour

1/4 cup brown rice flour

2 tablespoons arrowroot powder

2 teaspoons baking powder

1/2 teaspoon baking soda

1 teaspoon xanthan gum

1/2 teaspoon salt

1 teaspoon ground cardamom

1/2 cup currants or raisins

1/2 cup dried apple juice -sweetened cranberries

1-2 teaspoons orange zest

Preheat the oven to 375 degrees. Line a cookie sheet with baking parchment or grease the pan. In a large bowl, blend together the margarine and agave nectar until light and creamy. In a small bowl, whisk the egg replacer with the warm water, until bubbles form and the powder has completely dissolved. Add this mixture to the agave mixture along with the applesauce and stir well. Add the milk and continue stirring. The mixture will appear curdled. Sift together all of the dry ingredients to the wet ingredients. Beat until just blended. Do not overbeat. Stir in the currants, cranberries, and orange zest to incorporate. Press out the mixture on a cutting board forming a round shape about 1/2 inch thick. Cut into eight triangles and place on the prepared cookie sheet. Bake until lightly browned, 12 to 15 minutes. Cool on a wire rack.

From The Gluten-Free Vegan by Susan O'Brien, pg. 124, with adaptations

Spaghetti Squash with Veggie Ragout____________________________

1 spaghetti squash (about 2 pounds)

1 tablespoon olive oil

1 large onion, chopped

1 medium-sized zucchini, chopped (about 1 1/2 cups)

3 cups kale, washed and de-ribbed

1/2 cup fresh or roasted red bell pepper, seeded and chopped

4 ounces cremini mushrooms (about 8), chopped

4 cloves garlic, chopped

1 (14.5 oz) can diced tomatoes, drained

2 tablespoons chopped fresh basil, or more if desired

1/8 cup red wine

1/4 teaspoon freshly ground pepper, or to taste

1/2 teaspoon ground sea salt

Preheat the oven to 400 degrees and place the squash directly on the oven rack. Bake until soft, about 1 hour. Remove from the oven. While the squash is cooking, place a large skillet over medium-high heat and pour in the olive oil. Add the onion and zucchini and saute for 8 to 10 minutes. Add the bell pepper, mushrooms, garlic, and cook for 5 minutes. Add the diced tomatoes and continue to cook for 1 to 2 minutes. Add the basil and wine and salt and pepper, and cook until the flavors blend and the wine reduces a bit - 2 to 3 more minutes. Cut the squash in half. Using a large spoon or fork, scoop all of the "noodles" out and place in a large bowl. Add the vegetable mixture and toss to mix well - or serve the ragout on a bed of noodles for each individual serving. Enjoy immediately.

From The Gluten-Free Vegan by Susan O'Brien, pg. 98, with adaptations

Mexican-Style Lettuce Wraps (or Burritos)________________________

2 large yams
1 tablespoon olive oil
1 cup chopped onion
2 tablespoons seeded and chopped red bell pepper
1 small jalapeno, diced (optional)
2 cloves garlic, chopped
1 cup seeded and diced tomato
1 cup tomato salsa
1 teaspoon chile powder
1 teaspoon ground cumin
1 15 oz. can organic black beans, drained and rinsed
⅔ cup chopped fresh cilantro
2 tablespoons lime juice
½ teaspoon salt
¼-1/2 teaspoon freshly ground black pepper
2 large romaine hearts or butter-leaf lettuce leaves, washed and patted dry
1-2 slices avocado, or a dollop of guacamole
1 tablespoon salsa
dollop of tofutti sour cream (optional)

Prick the yams all over with a fork and bake in the oven at 400 degrees until soft but not mushy. While the yams bake, heat a large skillet over medium-high heat and saute the onion in the olive oil until soft, 3 to 4 minutes. Add the red bell pepper and jalapeno, and continue sauteing for another 3 to 4 minutes, or until the pepper becomes soft. Add the garlic and cook for 1 minute. Peel the yams, cut into cubes, and add to the vegetable mixture. Add the diced tomatoes, salsa, spices, black beans, cilantro, and lime juice. Heat through. Season with plenty of freshly ground pepper and sea salt. Spoon the mixture onto lettuce leaves, add some avocado/guacamole, salsa, tofutti sour cream, and maybe a little cilantro to garnish, roll up, and serve.

From The Gluten-Free Vegan by Susan O’Brien, pgs. 91 & 93, with adaptations

Corn Chowder_____________________________________________

1 tablespoon olive oil
1 medium-size onion, cut into ¼-inch dice
1 large red bell pepper, finely chopped (about 1 ½ cups)
1 cup carrots, peeled and cut into ½-inch dice
2 jalapeno peppers, seeded and thinly sliced (use 1 or none if you are opposed to heat)
1 teaspoon dried rosemary
1 teaspoon dried thyme
a few dashes of fresh black pepper
1 teaspoon salt
3 cups vegetable broth or water
3 cups fresh corn kernels (from about 5 ears of corn)
2 medium-sized russet potatoes, peeled and sliced into ½-inch chunks
1 bay leaf
pinch cayenne
juice of 1 lime
¼ cup plain soy milk
1 tablespoon maple syrup

In a stockpot, saute the onions, bell peppers, carrots, and jalapenos in the olive oil over medium heat until the onions are translucent, about 7 minutes. Add rosemary, thyme, black pepper, and salt; saute another 1 minute more. Add the broth, corn, potatoes, bay leaf, and cayenne. Cover, and bring to a boil, then lower the heat and simmer for 20 minutes, or until the potatoes are tender. Uncover and simmer 10 minutes more to let the liquid reduce a bit. Remove the bay leaf and puree half the chowder either using a handheld blender or by transferring half the chowder to a blender, pureeing until smooth, and adding back to soup. Add the lime juice to taste, and the soy milk and maple syrup, and simmer 5 more minutes. Let sit for at least 10 minutes and serve. Tastes even better the next day.

From Vegan With a Vengeance by Isa Chandra Moskowitz, pg. 57

And we're off for our *final* (bonus) week...

Thank you, dear reader, for being a Witness.

JRW