plant-based

Poblanos Stuffed with Tofu Scramble & Black Beans

karenwpullen Main Dishes, Recipes, Side Dishes , , ,
Prep Time15 minutes
Cook Time15 minutes
Print Recipe

Stuffed Poblano Peppers

Course: Main Course, Side Dish
Cuisine: Vegan
Servings: 4 peppers

Ingredients

  • 4 large poblano peppers
  • 1 16-oz package firm tofu
  • 1 onion chopped
  • 4 cups assorted vegetables, chopped mushrooms, zucchini, yellow squash, spinach, bell pepper
  • 1 1/2 cups black beans one can, drained and rinsed
  • 1 teaspoon garlic powder
  • 1/4 cup nutritional yeast
  • 1/2 teaspoon turmeric
  • toppings: sliced avocado, cashew cream, chopped tomato

Instructions

  • Bake the peppers at 450° for 20 minutes, turning half-way. They should be tender.
  • Let peppers cool for a few minutes. Peel away the skin and cut out the stem. Cut a slit on one side and scrape out the seeds.
  • Sauté the onion a few minutes until soft. Add the tofu, mash and crumble it. Add the beans, vegetables (except spinach), garlic powder, and turmeric, and cook for a few minutes. Add the spinach and cook until it wilts. Stir in the nutritional yeast, and add salt and pepper to taste.
  • Scoop the tofu-bean mixture into the peppers. Warm in the oven if necessary. Serve with avocado slices, chopped tomato, and a drizzle of cashew cream.

Silky Chocolate Pie

karenwpullen Desserts, Recipes , , ,

Silken tofu makes a lovely chocolate-mousse-style filling for this pie. The crust is gluten-free. Top with some whipped aquafaba!

Prep Time10 minutes
Cook Time15 minutes
Print Recipe

Pie Crust, No Oil & Gluten-free

Course: Dessert
Cuisine: Vegan
Servings: 0

Ingredients

  • 1 cup almond flour
  • 1/4 cup cornmeal
  • 1/4 cup chickpea flour
  • 1/8 teaspoon salt
  • 1 tablespoon ground flax in 2 Tbs water
  • 2 tablespoons maple syrup (omit for a savory pie)
  • 2 tablespoons almond butter or peanut butter
  • 1-2 tablespoons water if needed

Instructions

  • Preheat the oven to 325°F. Lightly grease a 9-inch pie pan.
  • Mix the ground flax with 2 tablespoons water to make a flax egg. Let sit for 5 minutes to gel.
  • Combine the almond flour, cornmeal, chickpea flour, and salt in a medium bowl, and stir.
  • Stir the almond or peanut butter and maple syrup together. Mix with the flax egg. Stir into the flour mixture. Dough should be moist but not crumbly. Add 1-2 tablespoons water if needed.
  • Press the dough firmly into the pie pan and sides to form a crust.
  • Bake the crust for 20 minutes.
Prep Time5 minutes
Print Recipe

Chocolate Mousse

Course: Dessert
Servings: 0

Equipment

  • food processor

Ingredients

  • 1/4 cup cocoa powder
  • 1/4 cup maple syrup
  • 1 package firm silken tofu
  • 1 teaspoon vanilla extract
  • 1 teaspoon peanut butter optional

Instructions

  • Add all ingredients to blender or food processor. Blend until completely smooth, pausing to scrape down the sides, if necessary. Chill mixture in serving bowls for one hour.

Notes

This makes a nice pie filling also. It has a pudding-like consistency and firms up after chilling.
The recipe requires firm silken tofu, which is soft and creamy. Silken tofu is sometimes packaged in aseptic boxes that do not require refrigeration. Due to this, silken tofu is sometimes sold in a different section of grocery stores than regular tofu, which is packed in water and requires refrigeration.
I’ve used a couple of different sizes–one 12 oz and the other 15 oz –with success. The small size difference didn’t cause any issues with flavor or taste.
 

Chili Cheez Fries

karenwpullen Main Dishes, Recipes, Side Dishes, Snacks, Dips, and Smoothies , , ,

Chili Cheez Fries are a great game-day snack: crispy French fries topped with a chili and my queso sauce. It’s easy to make this a plant-based no-oil dish!

I make a quick chili using this recipe with kidney beans instead of lentils.

Here’s the recipe for the queso sauce.

French fries are typically cooked in oil, and potatoes love to soak up oil. This method creates crisp matchstick potatoes.

Prep Time10 minutes
Cook Time20 minutes
Print Recipe

Crispy Baked No-oil Potato Sticks

Course: Appetizer, Side Dish, Snack
Cuisine: Vegan
Servings: 0

Ingredients

  • 2 Yukon Gold potatoes
  • 2 tablespoons salt for soaking
  • 1 tablespoon cornstarch
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions

  • Cut potatoes into 1/4-inch matchsticks. Leave the skins on, or peel.
  • Soak the potatoes in a bowl of water with the 2 Tbs salt for at least 30 minutes.
  • Drain them, and dry thoroughly.
  • Place in a bowl, sprinkle with cornstarch and paprika. Arrange on a baking sheet lined with parchment paper, as separated as possible.
  • Bake for 15 minutes. Take out of the oven, turn them over, bake another 10 minutes.
  • Remove from oven, add salt and pepper. Serve hot.

Notes

Soaking in salt water removes starch and water from the potato, so that it crisps up better. Cornstarch also helps with the crispness.
I like to use a little paprika to color the potatoes golden. You can use other herbs and spice–cumin, garlic powder, smoked paprika–if you wish.
These are best served right out of the oven.