Vegan Chili

This chili is pretty much a staple in our house. Yes, it uses the dreaded TVP (Textured Vegetable Protein) but plumping it up with vegetable broth makes it quite tasty, and it resembles ground meat quite satisfactorily. Reliable brands such as Bob’s Red Mill guarantees you’re getting a quality product. If you aren’t into that kind of thing, just use Quinoa instead.

Nobody’s Vegan Chili

1 – Cup TVP.
1 – Cup Water
1 – Tsp No-Chicken Broth. (I use Better than Bouillon No-Chicken, but Veg broth works too)

2 – 15 oz cans of Black Beans. Or Kidney Beans. Or whatever beans you want.
1 – 14.5 oz can Diced Tomatoes.
1 – small can Mexican Corn Blend. Or about 1 cup of corn.
½ – Cup water

Chili Seasoning:

2 -Tbsps Flour (Gluten Free, if that’s how you roll. I like Garbanzo Bean flour as well)
2 – Tbsps Dried Oregano
2 – tsp Cocoa Powder
3 – tsp Chili Powder
1.5 – tsp Salt
1 – tsp Cumin
½ – tsp Garlic Powder
¾ – tsp Onion Powder
½ – tsp Cayenne Powder

In a large pot, add water and Bouillon, and bring to a boil.
Once the broth is boiling, turn the water off and add the TVP. Use a fork to evenly distribute the TVP into the water, and begin prepping the veggies. (you know, opening cans and stuff)

Once water is completely absorbed into the TVP, add the beans, tomatoes, and corn blend. Add in ½ C water. If you drain the beans, tomatoes, and corn, add a full cup of water instead of just a half.

Prep Chili Seasoning in a separate bowl, then add to the pot. Bring to a boil, then turn to low, cover up and simmer for 15 minutes stirring frequently.

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Glazed Peach Amaretto Cake (Vegan!)

Today is my 30th birthday, and I wanted to try something new. I took this recipe I found, tweaked it a bit, and went into a pleasure induced coma soon after it was done.

 

Vegan Glazed Peach Amaretto Cake

For the Cake:

½ Cup Earth Balance Butter (softened)
1 Cup Granulated Sugar
½ Cup Firm Silken Tofu (pureed)
1 15 oz Can of Peach Halves (Drained, then Pureed. Don’t keep the liquid.)
1 Tsp vanilla
¼ Cup Amaretto Liquor
2 Cups Flour
1 1/2 Tsp Baking Powder
1/4 Tsp Baking Soda
1/2 Tsp Salt

For the Glaze:

1/4 Cup Earth Balance Butter (melted)
2 Cups Powdered Sugar
2 Tbsps Vanilla Soy Milk
1 Tsp Vanilla Extract, or 1/2 Tsp of other Extract (Almond would probably be pretty good!)

 

Prepare  the cake:
Preheat your oven to 350 degrees, and grease and lightly flour a bundt cake pan.

Mix your dry ingredients (NOT the sugar) together in a bowl, and set aside.

Whisk your butter and sugar together until it’s nice and fluffy. Set Aside.

Drain the can of peaches, and puree the peaches. (you should get a little over 1 cup of pureed peaches) Whisk these into your butter and sugar mixture. Then puree the Silken Tofu until smooth and creamy. This works best by pureeing the whole block, then measuring out 1/2 cup. Whisk your 1/2 Cup of Pureed Tofu into the peach/butter mixture. It will look nice and curdly at this point, so don’t worry too much.

Slowly add the dry ingredients to the liquid. Whisking, whisking, whisking. When about half your dry ingredients remain, stir in the Amaretto. Continue whisking in the dry ingredients until all of it is combined. Whisk until it’s nice and smooth.

Pour into your cake pan, and try to get the surface as even as you can.

Bake for approximately 40 minutes, or until the top is a nice golden brown, the cake springs back up when lightly pressed on, and a toothpick inserted in the center comes out clean. Once cake is cool, prepare your glaze.

 

Prepare the Glaze:
After your cake has cooled, sift 2 Cups of Confectioner’s sugar (aka Powdered Sugar) into a bowl.
Melt 1/4 Cup of Earth Balance butter, and slowly add into the sugar, stirring as you go.
Add 2 tbsps Vanilla Soy Milk, and Whisk vigorously.
Whisk in your Extract.
Slowly pour the icing on top of your cake, letting it dribble down the sides.
Lick icing bowl clean.
Devour cake.

 

Tofu Scramble, Picture

have you read my post on the Tofu Scramble yet?

if you haven’t, you should.

it’s pretty amazing.

remember… it’s all in the Kala Namak.

if you read the words, but still don’t believe me…

↓look at this↓

Extra Firm Tofu, Kala Namak, Parsley, Turmeric

trust me, it smells and tastes just. like. eggs. except it won’t clog your arteries. WIN!

Maple Pecan Protein Muffins

Maple Pecan Protein Muffins
makes 12-18 muffins

  • 1 cup all-purpose flour
  • 2/3 cup whole wheat flour
  • 1 cup vanilla protein powder (i used soy this time around)
  • 3/4 cups sugar
  • 1 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 1/2 cup vanilla soy milk + 1 tbsp cider vinegar
  • 1 egg replacer + 1/4 cup water
  • 5 Tablespoons melted Earth Balance (melt Earth Balance in a sauce pan and let it simmer for a bit)
  • 3/4 cup maple syrup, divided
  • 1 cup coarsely chopped pecans, (1) plus 12 pecan haves (or the largest pecan pieces of the bunch for topping the muffins)

Preheat oven to 325 degrees F.  Line a cupcake pan with paper liners and set aside.
In a small saucepan, melt 5 tablespoons of butter over medium flame.  Butter should crackle for a bit, then remove from heat before using.

In a large bowl sift together flour, sugar, baking powder, baking soda and salt.  In a small bowl combine your vanilla soy milk and cider vinegar. (this is the vegan version of buttermilk) slowly add your “buttermilk”, egg replacer, melted butter, and HALF the maple syrup. stir in pecan pieces, and stir until well combined.

Fill the muffin cups until about two thirds full. it makes 12 HUGE muffins, so i would recommend filling a 12 cup muffin pan and a 6 cup muffin pan if you have it. Place a large pecan piece on top of each unbaked muffin and drizzle all of the muffins with the remaining maple syrup.

Bake muffins for 35 minutes or until a tooth pick inserted in the center comes out clean.
Allow to cool in the muffin pan for 10 minutes before removing to serve.

 

*the protein powder i use has 75 grams of protein per cup. after all the other ingredients are added in, [when divided into 12] each muffin contains approximately 10 grams of protein, 235 Calories, 41 grams of carbs, and 4 grams of fat* 

 

High Protein White Bean Pasta Sauce

miss me, did you? OH WAIT! there’s nobody here to actually miss me. that’s okay… i’m cataloguing my recipes and experiences for my own sake just as much as i am to share with everybody else. perhaps more for me than anything… after all, if i was really one of those bloggers who actually wanted traffic, i’d put a lot more effort on cyber-whoring myself out there. not that it’s a bad thing. some people actually make money off their blogs, and i think that’s awesome. i just don’t want to put that much effort into a blog. so anyways.

a week or so ago i wanted a white sauce on my noodles. i am sick and tired of the many different variations of tomato sauces, and i don’t have access to enough basil to make a good pesto, so i decided to try a faux white sauce. what’s the main ingredient in vegan alfredo? beans. it almost always boils back to beans.

surprisingly, it turned out pretty good.

here’s what you need.

Pasta in a High Protein White Bean Sauce

-1 Package of Whole Wheat Pasta. i’m not picky. i use what i feel like using, and have on hand. today it was rotini. tomorrow, it might be penne.
– 2 14 oz cans of White Beans, like Cannellini or Navy beans. i used Navy beans this one time, ’cause it’s what i had on hand.
– about 1 Cup Vegetable Broth
– 1 Medium Sized Sweet Onion, chopped
– 3 Cloves of Garlic, Diced
– 1 Tbsp Olive Oil
– 1/4 – 1/2 Cup of Pine Nuts (i use raw)
– 1 Tbsp Parsley, dried
– 2  Tsp Basil, dried
– Salt & Pepper, to taste

first, cook your pasta according to package directions.

then, drain and rinse your beans. put them in a pot with about 1 cup of vegetable broth, or just enough to cover them but not enough to make it soupy. turn it on Medium heat, and bring it to a boil.

meanwhile, put your olive oil in a large pot, and sautee your onion and garlic until soft or slightly translucent. add the pine nuts and sautee on low until the beans are ready.

when the beans have come to a boil, dump them in a food processor or blender and puree. (the whole thing, vegetable broth and all. that’s why it’s important to not have too much broth in there!) when processed, dump into the pot with the cooked pine nuts, garlic and onions, and stir. keeping the heat on low, stir in your  basil and parsley. you can probably use fresh herbs in this recipe- i just always use dried because it’s what i have on hand. Salt and Pepper the sauce to your taste. you can even add a little garlic salt in lieu of salt if you like your pasta a little more garlic-y.

slowly add the pasta to the pot of sauce, stirring as you go. this sauce recipe may not cover a whole box of pasta, so don’t just dump the whole thing on top.

EAT.

ENJOY.

Crispy Breaded Tofu Strips

Crispy Breaded Tofu Strips
For the Breading:
1/2 Cup Panko Break Crumbs
1/8 Cup Flax Seed Meal
1/4 Cup Raw Walnuts, Crushed or Processed into crumbs
1 Tsp Basil (dried)
1 Tsp Parsley (dried)
1 Tsp Chives (dried)
1/2 Tsp Thyme (dried)
1/2 Tsp Garlic Powder
1/4 Tsp Onion Powder
1/4 Tsp Black Pepper
1/2 Tsp Sea Salt

For the Dip:
1 Cup unflavored Non-Dairy Milk (I used Soy)
1 Tbsp Corn Starch

Other:
Non-Stick Cooking Spray (I use an Olive Oil cooking spray)

Butchering your Tofu
First, be sure to press some of the water out of your Tofu. There are many different ways to do this… I put my Tofu block in a plastic baggie in the fridge, then put a book on top of that. Then I balance whatever sort-of-heavy item I just happen to have on hand on top of that book. Today it was a box of Capri-suns. Let it rest in the fridge for a minimum of 30 minutes. Remove the Tofu from the baggie, dump the liquid down the sink, and trash the baggie.
After pressing the Tofu, lay it on your chopping block so the largest area of the Tofu is on the block, and the longest area of it is towards you.
First, vertically cut it in half.
Second, leave it just as is and vertically cut each half in half.
Third, without moving it, cut each quarter in half, making 8 slices of Tofu.
Take 4 of those slices, and stack them up one on top of the other. Slice straight down the middle, long ways, so you have 8 long strips of Tofu.
Take the other 4 slices, and do the exact same thing.
You should now have 16 strips of Tofu, similar in shape to string cheese. If string cheese were short, square and made of processed soy.

Directions:

– Preheat your oven to 425 degrees.

– Line a baking sheet with foil, spray with non-stick cooking spray, and set aside.

– Combine the ingredients for the dip in a small bowl. Use a fork or whisk if you must to get the corn starch blended with the ND Milk.

– Combine the ingredients for the breading in a separate bowl.

– Gently dredge a Tofu Strip in the dip, then transfer to the breading. Using your other hand, lightly press the breading into the Tofu strip, being sure to get all sides covered. Lay on your prepared baking sheet.

– Repeat with the next 17 strips.

– Bake your Tofu Strips for 20 minutes, then flip over. Bake for 20 more minutes or until nicely golden brown.

– Enjoy dipped in your favorite dip or alone. I prefer plain ‘ole Ketchup. 😀

Tofu Scramble

miss scrambled eggs? well never fear… there IS a healthier alternative!

all you need is an extra firm block of Tofu, and some Kala Namak.

Kala Namak is salt. it’s also known as Black Salt, or Black Indian Salt. it’s basically just salt with a high sulfur content. yes, it does have a slightly sulfuric taste and smell… which is why it is the secret ingredient in a Tofu Scramble. just sprinkle a little bit (until it tastes right to you) in your crumbled Tofu, and BAM! you have Tofu that tastes just like basic scrambled eggs.

when i make my Tofu Scramble all you need it…

-1ish tablespoon of oil… you can use Olive Oil, or Earth Balance butter, or whatever oil you like best… i even used Sesame Oil once, and it tasted great.
-1 block of Extra Firm Tofu, pressed, then crumbled
-a pinch or more of Kala Namak. i got mine from amazon.com.
-a pinch or more of Turmeric. the Turmeric doesn’t really add a lot taste-wise to your scramble, but it will give your Tofu a slightly yellow tinge. with it, you won’t even know the difference between real eggs and your healthy alternative.

-there are also tons of other add-ins you can throw in it. spinach, peas, herbs and seasonings… however you like your eggs, really. use your imagination!

just scramble it all around a frying pan just like you would real eggs, and you have your Tofu Scramble. easy-peasy.

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