Tuesday, November 22, 2011

Buffalo style tofu bits/ sandwiches


Buffalo Style Roasted Tofu
Serves 4
1 16-ounce block of extra-firm tofu
1 teaspoon olive oil
1/2 teaspoon sea salt
1/4 teaspoon paprika

Buffalo Sauce
1/4 cup Frank’s Red Hot Original Hot Cayenne Pepper Sauce
1/8 cup Earth Balance Soy-Free Butter

Ranch Dressing
Makes a little over 1/3 cup
1/4 cup soy milk
1/4 cup Vegenaise or other vegan mayonnaise
1/4 teaspoon granulated onion powder
1/4 teaspoon granulated garlic powder
1/2 teaspoon fresh parsley, minced
Salt and pepper to taste
Preheat the oven to 450 degrees. In a bowl, combine the oil, salt and paprika. Cut the tofu into cubes and gently toss to coat with the mixture. Place each tofu cube in a single layer on a baking sheet lined with parchment. Roast for 15 minutes on each side.
In a pan, melt the butter. Turn off the heat and add the hot sauce. Stir to combine. Add the freshly roasted tofu and toss until coated. 
For the ranch combine all of the ingredients in a mixing bowl and whisk to combine. Chill until ready to use.
Serve immediately with celery sticks and ranch or toast Kaiser rolls and make a sandwich with ranch, lettuce and tofu bits.  

Saturday, November 19, 2011

White bean Rosemary Soup with Jumbo Croutons and Fresh Basil


  • 1 1/2 tablespoons olive oil
  • 1 cup chopped onions 
  • 1 cup chopped celery
  • 1 large cloves of minced garlic
  • 2 teaspoons mustard 
  • 1 teaspoons salt 
  • Black pepper to taste
  • 6 cups white kidney beans cooked
  • 3 cups veggie stock 
  • 1 1/2 cups of water
  • 2 teaspoons fresh chopped rosemary 
  • 2 tablespoons lemon juice 
  • 1 batch of fresh jumbo croutons 
  • fresh basil, juillian cut 
In a large pot on medium heat add oil, celery, onion, garlic, mustard, salt and pepper.  Stir to combine.  Cover and cook for 6-8 minutes, stirring occasionally to keep from sticking to the bottom.

Add 4 cups of beans, veggie stock, water and 1 1/2 teaspoons of rosemary.  Increase and bring to a boil.  Once boiling reduce heat, cover and let simmer for 15-20 minutes.

Remove from heat.  Using an immersion blender blend well.  Stir in remaining 2 cups of beans, lemon juice  and remaining rosemary.  Season with additional salt and pepper to taste.

Serve in individual bowls with jumbo croutons and fresh cut basil.  Drizzle with olive oil if desired.

Sunday, November 6, 2011

Baba Ghanoush

You know what I love about Mediterranean food?  Besides the fact that its part of my heritage, is so awesomely good for you and so nutritionally dense?  It's the fact that it is so easy to make.  There are so few ingredients that I always know what I'm making is going to taste amazing!  From a great hummus to a tomato and basil salad I am always satisfied.  Try this recipe on for size.

  • 1 eggplant
  • 1/4 cup lemon juice
  • 1/4 cup tahini
  • 2 tablespoons sesame seeds
  • 2 cloves garlic, minced
  • salt and pepper to taste
  • 1 1/2 tablespoons olive oil

  • Preheat oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.

  • Cut Eggplant in half and place on baking sheet make holes in the skin with a fork. Roast it for 30 to 40 minutes, until soft. Remove from oven and let cool. Using a serving spoon scoop out the insides of the eggplant and discard skin. 

  • Place eggplant, lemon juice (please keep in mind that I like mine super tangy so if that is not your taste use less lemon juice), tahini, sesame seeds, and garlic in an electric blender, and puree. Season with salt and pepper to taste. Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate for 3 hours before serving.

 Serve with pita, crackers or use as a sandwich spread.