plant-based

Easy “Butter” Tofu

karenwpullen Main Dishes, Recipes , , , ,
Prep Time15 minutes
Cook Time15 minutes
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Easy “Butter” Tofu

"Butter-chicken-style" tofu is easy and amazingly good with its creamy tomato sauce.
Course: Main Course
Cuisine: Indian, Vegan
Keyword: creamy, tofu, tomato
Servings: 4

Ingredients

  • 1 15-oz package tofu firm or extra firm
  • 1 tablespoon fresh ginger minced
  • 3 cloves garlic minced
  • 1 onion diced
  • 2 teaspoons chili powder
  • 1 teaspoon turmeric
  • 1/2 teaspoon cumin
  • 1/2 teaspoon cinnamon
  • 1 teaspoon ground coriander
  • 1 tablespoon maple syrup
  • 1 28-oz can diced tomatoes
  • 1/2 cup raw cashews
  • 1/2 cup unsweetened plant milk

Instructions

  • Press the tofu for 15 minutes. Use a tofu press, or put it between two clean dishtowels and weight it heavily.
  • Combine the cashews and plant milk in a blender and puree until creamy.
  • Sauté the ginger, garlic, and onion for a few minutes over medium heat until soft. Add a little water if it starts to stick.
  • Add all the spices and cook, stirring, a few more minutes.
  • Cube the tofu into about 40 pieces. Add tofu, tomatoes, and maple syrup to the pan.
  • Stir in the cashew mixture and simmer for 10 minutes.
  • Season with salt and pepper if needed. Serve with rice.

Roasted Red Pepper and Cauliflower Soup

karenwpullen Recipes, Soups and Stews , , , ,
Prep Time10 minutes
Cook Time30 minutes
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Roasted Red Pepper and Cauliflower Soup

Turn roasted vegetables into creamy, filling, nutritious soup.
Course: Soup
Cuisine: Vegan
Servings: 4

Equipment

  • blender

Ingredients

  • 1 head cauliflower in florets
  • 2 red bell peppers chunked
  • 1 sweet potato peeled, diced
  • 1 tsp smoked paprika
  • 1 tsp garlic powder
  • 1 tsp curry powder
  • 1 tsp cumin
  • 1 tsp chili powder
  • 4 cups vegetable broth
  • 1/2 cup almonds, for garnish chopped
  • 1/4 cup chives or cilantro, for garnish chopped

Instructions

  • Preheat the oven to 400 degrees F.
  • Mix the spices together in a small bowl.
  • Put the pieces of cauliflower, peppers, and sweet potato onto a large baking sheet or two. I like to use parchment paper for easier cleanup. Sprinkle with the spices. Roast for 30 minutes until the vegetables are soft.
  • In a blender, put two cups of the broth and the roasted vegetables. You can also use an immersion blender: put the vegetables and broth in a saucepan.
  • Transfer the soup to a saucepan and simmer for 10 minutes. Add salt if you think it needs it, and more broth if you like it thinner.
  • Spread the almonds on a baking sheet and toast them for a couple of minutes. Be careful – they burn easily!
  • Serve the soup, garnished with the toasted almonds and chopped cilantro or chives. Also very nice garnished with a dollop of plant yogurt.

Israeli Couscous with Kale and Mushrooms

karenwpullen Main Dishes, Recipes, Salads , , , ,
Prep Time10 minutes
Cook Time15 minutes
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Israeli Couscous with Kale and Mushrooms

Pearl pasta with lots of sautéed mushrooms and healthy greens. A main-course dish.
Course: Main Course, Side Dish
Cuisine: Mediterranean
Servings: 4

Ingredients

  • 2 cups vegetable broth divided
  • 1 bay leaf
  • 1 cup Israeli couscous
  • 5 cups sliced mushrooms button or cremini
  • 6 cups chopped kale
  • 3 cloves garlic minced
  • 1 Tbs tamari
  • 1 Tbs nutritional yeast
  • 1 tsp white miso
  • 1 Tbs lemon juice
  • 1/3 cup chopped walnuts toasted
  • 1/8 tsp black pepper

Instructions

  • In a medium pot, add 1½ cups vegetable stock, bay leaf, and couscous. Bring to a boil, then immediately reduce heat to low and simmer, covered, for 10-15 minutes, or until couscous is tender and liquid is absorbed. Remove from heat and fluff with a fork.
  • While couscous is cooking, in a large saucepan, heat ¼ cup of vegetable stock over medium-high heat. Add mushrooms and cook, stirring occasionally, for 5 minutes, or until tender. Add kale, garlic, tamari, nutritional yeast, and remaining ¼ cup of vegetable stock. Stir to combine. Reduce heat to medium and cook an additional 3-4 minutes, or until kale is wilted and tender.
  • Add cooked couscous to mushroom and kale mixture. Add in miso, lemon juice, toasted walnuts, and black pepper; stir until combined. Serve hot or at room temperature.