What The Hell Does A Vegan Eat For Thanksgiving Anyway? 2011 Edition

What The Hell Does A Vegan Eat For Thanksgiving Anyway? 2011 Edition

Roasted Kabocha Squash

Wild Rice Stuffing

Apple Wood and Sage-Smoked Tofu Blocks stuffed with Sauteed Collard Greens

Oyster Mushrooms

Mushroom Gravy

Braised Carrots

Roasted Brussels Sprouts

Roasted Potatoes

Knotted Dinner Rolls

Bourbon-Orange Cranberry Compote

Dessert

Pumpkin Mousse with Whipped Cream

Chocolate & Coconut Milk Ganache Tart with Sea Salt

Two days of cooking, 45 minutes of eating, two bottles of wine and 326 pictures later...



The main stack started with kabocha squash which was portioned into rectangles tossed with olive oil, salt and pepper and then roasted at 425°F for 20-25 minutes.

The wild rice stuffing took a different turn where the wild rice was deep-fried(!) for 20-30 seconds at 375° F. That caused it to act like popcorn and took on a delightfully nutty tasting, crunchy, but light texture that contrasted nicely between the squash and tofu. The wild rice was then added to sauteed onions, garlic, sage, tamari and pepper.



The tofu blocks were cored (like this) and smoked with apple wood and sage...



...tossed with tamari for 5 five minutes and then deep-fried for 5 minutes at 375°F.




As Liz likes to say "Why should the carnivores have all the fun & holiday danger?"




The sides consisted of braised carrots, roasted Brussels Sprouts (15 minutes at 450°F) and roasted Yukon Gold potatoes (450°F for 40 minutes, turning halfway through)

The cranberries (12 oz. of cranberries, juice of one orange, 1/4 cup of bourbon, 1 tbs. of maple syrup, pinch of salt & pepper) were cooked down until all of the cranberries popped and thickened, then the zest of the orange was added. It cooled and thickened up in the fridge while the rest of the meal was prepared.



Liz made the fancy-schmancy knotted dinner rolls (a recipe from Peter Reinhart).



They were as wonderful to eat as they were to look at.



For dessert Liz made a pumpkin mousse (thickened with agar agar), topped with (soyatoo) whipped cream.



She also brought back the Chocolate and Coconut Milk Ganache Tart with Sea Salt


As always, it's not a holiday without gratuitous pictures of the table. ;)

Table Right



Table Left



Centerpiece with Turkey



Centerpiece with Amaryllis

Tags: thanksgiving, tofu, collard greens, carrots, potatoes, kabocha squash, wild rice, smoker box, rolls, brussels sprouts, pudding, pumpkin, chocolate, desserts, tart, sea salt, vegan, food, dinner, tofu666

Carbonnades a la Flamande, Braised Leeks

Dinner 11/21

Carbonnades a la Flamande

Braised Leeks

We haven't made this in ages, but tonight was a good chilly fall night to bring it back -- applewood-smoked seitan and onions stewed in Belgian beer.

Carbonnades a la Flamande
(serves 4)

2 tbs. olive oil
4 cups of sliced onions
16 oz. seitan, cut into 1/2" cubes (optionally smoked)
salt & pepper

1 tbs. herbes de provence
2 cups Belgian Style beer
1 cup veg stock
1 tbs. tamari

1 tbs. red wine vinegar
2 tbs. cornstarch

In a dutch oven over medium-low heat, add the olive oil and sweat the onions with a little salt and pepper until just starting to brown, about 6-7 minutes. Remove the onions and reserve.

Add more olive oil if needed and do the same to the seitan until it's browned on all sides.

Add the onions back to the dutch oven, along with the herbes de provence.

Next, add two cups of your favorite vegan Belgian-style beer, and one cup of veg stock plus the tamari. Bring to a boil and place in a 375F oven for one hour.

To finish, thicken the sauce by adding a slurry of 1 tbs. of wine vinegar and 2 tbs. cornstarch that have been mixed together and whisk to combine.

Served over potatoes or pasta.

Tags: seitan, onions, beer, stew, recipe, leeks, pasta, vegan, food, dinner, tofu666

Hoisin Tofu Blocks stuffed with Radish & Beet Greens topped with Beech Mushrooms on a bed of Chinese Long Beans

Dinner 11/19

Hoisin Tofu Blocks

Radish & Beet Greens

Beech Mushrooms

Chinese Long Beans

This one has been simmering in the back of my mind for a while -- beginning with the infamous Borg Tofu Cube from 2008.

The twist came with the removal of the center of the cube by way of an apple corer, as seen here.



The large cubes were deep-fried for 5 minutes, then braised in a hoisin, tamari, mirin and agave sauce for 10 minutes. Served on top of Chinese Long Beans that were flash fried and braised in the same sauce. The centers were filled with a braised mix of radish and beet greens with the addition of garlic, ginger and tamari. The best way to fill the holes was (appropriately) with the back end of a chopstick. They were topped with stir-fried beech mushrooms.



The reason gleaming the cube will become clear after Thursday. ;)

Tags: tofu, hoisin, long beans, tamari, mushrooms, beet greens, radish greens, garlic, ginger, vegan, food, dinner, tofu666

Lasagna with Mustard Greens

Dinner 11/14

Lasagna with Mustard Greens

The twist in tonight's lasagna was the addition of mustard greens (shredded, cooked down in olive oil with onions, garlic, salt and pepper) layered between the pasta sheets along with the usual suspects: tofu ricotta (firm tofu, nutritional yeast, parsley, nutmeg, salt, pepper), sauteed button mushrooms and zucchini, our tomato sauce and cheddar Daiya.

The greens added a nice change-up in flavor from kale or collard greens.

(now with recipe)

Lasagna

Mustard Greens

1 tbs. olive oil
12 oz. mustard greens, shredded
1 tbs. garlic, minced
1 small onion, minced
salt & pepper to taste

In a large pan or wok, heat the oil to medium and add the onion, and cook for 4-5 minutes. Add the garlic and cook for one additional minute. Carefully add the mustard greens with tongs. Continually turn the greens until it begins to wilt. Add the salt and pepper and continue to cook until the greens have released most of their liquid. Set aside on a plate.

Mushrooms & Zucchini

1 tbs. olive oil
10 oz. button mushrooms, sliced thinly
1 medium zucchini, sliced 1/4", cut into quarters
1 tsp. tamari
pepper to taste

In the same pan, add the additional olive oil and saute the mushrooms for 6-8 minutes until they have given up most of their liquid. Set aside on a separate plate.

Add the zucchini and cook, turning frequently for 4-5 minutes until golden brown. Add the mushrooms back to the pan, add the tamari and pepper and toss to incorporate for 1 minute. Remove all to a plate and set aside.

Tomato Sauce

1 tbs. olive oil,
1 medium onion, sliced thinly
2 cloves of garlic, minced
1 tbs. smoked paprika,
1 tbs. nutritional yeast
1 tbs. parsley
1 tbs. oregano
salt and pepper, to taste
15oz. (fire-roasted) whole tomatoes

In the same pan as the mushrooms and mustard greens, add the additional olive oil and saute the onions. Season with salt, pepper, smoked paprika and herbs and cook until golden. Add the garlic and cook for an additional minute. Add the tomatoes, breaking them up as best as you can (a potato masher works wonders here). Bring the sauce to a boil and then simmer for 10-12 minutes, until thickened. Check for seasoning.

Tofu Ricotta

16 oz. firm tofu, crumbled
2 tbs. parsley, chopped
2 tbs. nutritional yeast,
1/2 cup soy sour creme,
1/2 tsp. nutmeg, zested
salt and pepper, to taste

While the tomato sauce is simmering, you can make the ricotta. In a large bowl, crumble the tofu with your fingers into small pieces. Add the parsley, nutritional yeast, soy sour cream, nutmeg, salt and pepper. Mix (with your hands) to incorporate -- you can bust out the immersion blender and/or just chuck the whole thing in the vita mix and puree. It should be fairly thick, but spreadable.

16 oz. Daiya Cheddar
12 lasagna noodles, cooked according to package instructions.

Assembly

In a 9x9 oven-proof pan, spread 2 tbs. of tomato sauce on the bottom of pan. Lay four lasagna noodles side by side over the sauce. Add about half of the Daiya/mushrooms/greens/tofu ricotta/tomato sauce in whatever order you like. Add another four lasagna noodles perpendicular to the first layer and add the remaining of the Daiya/mushrooms/greens/tofu ricotta/tomato sauce. Add the final four lasagna noodles and top with a little bit of the tomato sauce and Daiya if you have any left.

Bake at 350F for 30-35 minutes. Remove from the oven and let cool for at least 10 minutes before trying to cut. With a serrated knife, cut the lasagna into nine 3"x3" squares.

Tags: lasagna, daiya, mushrooms, zucchini, mustard greens, tofu, pasta, tomato sauce, vegan, food, dinner, tofu666

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I knew that picture of smoked tofu would come in handy one of these days! ;)

Mushroom Stuffed Collard Wraps, Roasted Kabocha Squash, Grilled Tofu

Dinner 11/07

Mushroom Stuffed Collard Wraps

Roasted Kabocha Squash

Grilled Tofu

We picked up some lovely Collard Greens the other day, and didn't want to simply shred and slow cook them (although that's tasty too!). With the addition of the shiitake and shallots, they were the anchor of the dish which also included Roasted Kabocha Squash (recipe) and Grilled Tofu which was first hickory-smoked for 25 minutes, marinated with a combo of 1 tbs. olive oil and 1 tbs. of tamari and black pepper for 5 minutes, then grilled about 4 minutes per turn for nice crosshatch marks.



The collards had the center stem removed and were steamed for 5 minutes to soften, then stuffed with pan-fried shiitake mushroom, shallots, pepper, tamari and white wine and then wrapped like a spring roll. They were finished in the oven by adding the leftover pan sauce from the mushrooms, then covered with foil and baked for 15-20 minutes at 350° F.



Here's the pretty cutaway shot showing the mushroom mixture inside.

Tags: shiitake, mushroom, collard greens, kabocha, squash, tofu, vegan, food, dinner, tofu666

Farro, Grilled Tofu, Mushrooms, Roasted Broccoli

Dinner 11/05

Farro

Grilled Tofu

Roasted Broccoli

This farro & tofu dish has become a staple of the dinner rotation, with good reason -- it's delicious! ;)

The farro (approximately 1 1/2 cups) was pressure cooked for about 24-25 minutes on the first ring (~7.5pps) with enough veg stock to cover by 1/2".

The base was sauteed in olive oil: diced onion, carrot, celery, garlic, collard greens, and mushrooms. When the farro was done cooking it was added to the base and cooked together for another 5-7 minutes.

Topping the veggies, the tofu was first hickory-smoked for 25 minutes, marinated with a combo of 1 tbs. olive oil and 1 tbs. of tamari and black pepper for 5 minutes, then grilled about 4 minutes per turn for nice crosshatch marks.

The roasted broccoli was tossed with salt & pepper and roasted for 15 minutes at 450F tossing once about halfway through.

Tags: farro, tofu, broccoli, pressure cooker, grilling, mushrooms, vegan, food, dinner, tofu666

Spinach Ravioli, Roasted Delicata Squash

Dinner 10/31

Spinach Ravioli

Roasted Delicata Squash

The ravioli (using square wonton wrappers) were filled with a tofu ricotta (1 block of extra firm tofu crumbled, 1/4 cup of nutritional yeast, salt & pepper to taste, a pinch of nutmeg, 1/4 cup of parsley minced) and 3 cups of spinach cooked down in a pan with a little olive oil, salt and pepper until most of the liquid evaporates.

The ravioli were filled with mixture and folded over, making a triangle and then sealed with a cornstarch slurry (1:1 cornstarch & water). They were boiled for about 2 minutes in salted water until they floated to the surface. Finally, the ravioli were scooped out and finished by tossing them into a warm pan of melted Earth Balance.



Sharing the plate was the roasted Delicata Squash. The squash was peeled, cut in half lengthwise, the seeds scooped out and cut into 1/2" slices. The slices were pan-fried in olive oil until golden brown on each side (about 4-5 minutes), seasoned with salt, pepper and a pinch of nutmeg. In a separate pan, 2 cups of onions were pan-fried in olive oil until golden brown, about 7-8 minutes. The squash was then added to a roasting pan with the onions and 2 tbs. of white wine and tossed to combine. The pan was covered in aluminum foil and baked for 25 minutes at 350F.

Tags: delicata, squash, ravioli, spinach, parsley, wonton, vegan, food, dinner, tofu666

Potato Soup with Fried Shallots and Fresh Horseradish

Dinner 10/30

Potato Soup with Fried Shallots and Fresh Horseradish

A nice homey Fall soup with a spicy hit via the freshly grated horseradish and chives. Simple, hearty and filling. 'nuff said...

Tags: horseradish, potato, soup, shallots, fall, chives, vegan, food, dinner, tofu666

Barley & Potato Soup with Seitan Sausages, Red Cabbage and Onions, Biscuits

Dinner 10/24

Barley & Potato Soup with Seitan Sausages

Red Cabbage and Onions

Biscuits

The soup is a riff on Graupensuppe, a German-style barley soup -- carrot, onion, celery root and leeks, topped with fried seitan sausage.



The red cabbage was pan-fried along with the onions, ground caraway seeds, salt & pepper -- the only thing I changed was an added shot of tomato paste and 1 tbs. of garlic -- and it was finished with a really cool German beer-vinegar (which I need to find again).

Also, the biscuits? Flaky good...

Tags: barley, celery root, cabbage, vinegar, seitan, vegan, food, dinner, tofu666

Chicago Style Deep-Dish Pizza

Dinner 10/22

Chicago Style Deep-Dish Pizza

We watched an episode of America's Test Kitchen the other day and used this recipe as a starting point (subbing Earth Balance), making our own tomato sauce, and using Daiya cheddar in one and mozzarella in the other.



They turned out so well, I think we'll use these at Holiday Party XV (which is only 7 weeks away -- eeep!). They would be perfect to make earlier in the day and toss in the oven for the second wave of food...

Tags: pizza, tomato, daiya, vegan, food, dinner, tofu666

Seitan Osso Buco, Polenta

Dinner 10/15

Seitan Osso Buco

Polenta

Seitan Osso Buco

2 tbs. olive oil
16oz. of seitan, cubed (optionally hickory smoked for 25 minutes)

The seitan was pan-fried in a large dutch-oven until well browned. Remove the seitan and keep warm.

1 tbs. olive oil
1 medium onion, diced
4 cloves garlic, minced
1 medium carrot, diced
1 tsp. thyme, crumbled

In the dutch oven add 1 tbs. of olive oil over med-high heat and saute the onions and carrots for 5-7 minutes, then add the garlic and thyme and cook for one additional minute.

2 tbs. of flour

Add the pan-fried seitan back into the pot, add the flour and mix to combine. Cook for another 2-3 minutes.

1 cup of red wine
1 cup of whole tomatoes
1 cup of veg stock

Off heat add the wine, tomatoes and veg stock. Return the pot to med-high, crush the tomatoes (we like to use a potato masher) and bring to a boil. Cover with a lid, and reduce to a simmer on low heat for about an hour until it thickens up. Serve over the polenta.

Polenta

The polenta started with 1 cup of fine cornmeal whisked into 4 cups of boiling water seasoned with 1 tbs. of salt. From there we turned down the heat to low and made it like a risotto, adding an additional 2 cups of water, about 1/3 cup at a time here and there (don't sweat the timing, just don't let it scorch the bottom of the pan). Finally, we stirred in 1 tbs. of soy margarine, 1/4 cup of microplaned Smoked Cheddar Sheese, 2 tbs. of nutritional yeast, and 1 tsp. of black pepper. Cook for an additional 3-4 minutes, and check for seasoning.

Tags: seitan, polenta, recipe, tomatoes, vegan, food, dinner, tofu666

Caramelized Onion Tart, Mini-Peppers with Daiya, Cauliflower and Paprika Soup

Dinner 10/14

Caramelized Onion Tart

Mini-Peppers with Daiya

Cauliflower and Paprika Soup

After the success of the Tomato and Basil Tart (and with the other half of the puff pastry still available) we made this luscious caramelized onion tart. The base was a mix of vegan cream cheese with minced parsley, nutritional yeast, minced garlic, minced shallots, salt and pepper. The onions were slow cooked in olive oil until golden, about 10 minutes, and were seasoned with salt & pepper.

The puff pastry was rolled out slightly to fit the rectangular pan, then the layer of herbed cream cheese was added and was then topped with caramelized onions. It was baked at 400F for about 25 minutes (check after 20 minutes to be safe).

The pickled peppers came from the olive bar section of the supermarket, and were stuffed with a dollop of Daiya and baked at the same time as the tart -- a nice one bite app.



The cauliflower & paprika soup was our riff on Karfiolleves minus the tiny dumplings (galuska) via Saveur -- the recipe isn't online at the moment -- but it's simply one diced carrot & onion with 1 1/2 tbs. of smoked paprika, salt, pepper, six cups of veg stock and a small head cauliflower roasted, topped with chopped parsley.

Tags: soup, cauliflower, paprika, onions, tart, puff pastry, daiya, vegan, food, dinner, tofu666

Bindaetteok (Mung Bean Pancakes)

Dinner 10/11

Bindaetteok
(Mung Bean Pancakes)

It's amazing how good 2 cups of soaked (for eight hours minimum) mung beans, 1/4 cup of soaked basmati rice, 1/2 cup of water, 2 tbs. of tamari, 1 tbs. of sesame oil, 1 cup of shredded, sauteed napa cabbage and carrots, a pinch of cayenne and smoked paprika (to mimic gochugaru) and 1/4 cup of scallions taste when made into Korean-style pancakes. ;)

We really need to make some kimchi to kick these into overdrive -- but they were still pretty awesome.

The dipping sauce was pretty traditional -- tamari, minced scallions, red chili pepper flakes and a little vinegar.

Tags: mung beans, kimchi, cabbage, chili flakes, vinegar, tamari, rice, carrots, scallions, korean, vegan, food, dinner, tofu666

Tomato and Basil Tart

Dinner 10/09

Tomato and Basil Tart

ah, a fond farewell wave to the last of the big tomatoes...



A simple tart -- a puff pastry sheet with a base of pureed tofu, vegan sour cream, salt, pepper, nutritional yeast, parsley & Daiya layered on top with the last of the tomatoes, salt & pepper.



After baking for about 20-25 minutes in a 425F oven, the tart was gently removed from the pan and the basil was spread on top.

Tags: tomato, tomatoes, basil, tart, puff pastry, daiya, parsley, vegan, food, dinner, tofu666

Raw Food Thursday: Papaya Soup

Raw Food Thursday 10/6

Papaya Soup

...a refreshing cup of soup at the end of a long day -- pureed papaya, water, lime juice, nama shoyu and a wee bit of garlic topped with cilantro.

Tags: papaya soup, garlic, lime, nama shoyu, raw food wednesday, vegan, food, dinner, tofu666

Braised Collard Greens with Coconut Curry Sauce

Dinner 10/05

Braised Collard Greens with Coconut Curry Sauce

We brought back our recipe for Braised Collard Greens with Coconut Curry Sauce with the addition of radishes and cilantro, topped off with the squee-inducing beech mushrooms.

Tags: mushrooms, collard greens, rice, curry, coconut milk, tofu, radishes, cilantro, vegan, food, dinner, tofu666

Gyoza

Dinner 10/01

Gyoza

The potstickers were made with shredded napa cabbage, carrots, shallots, garlic and ginger which were all stir-fried in a little sesame oil until wilted (5-7 minutes) and hit with 1 tbs. of tamari at the end of cooking.

Once the filling cooled, the dumpling wrappers were stuffed and pan-seared until golden brown. Finally a little water and tamari were added, a lid was put on top and the gyoza steamed for a few moments until the liquid evaporated.

Served with a pseudo-poznu dipping sauce made with lemon juice & tamari.

We often get asked about where to find wonton wrappers that don't have dairy (either milk or whey hiding in the ingredients). They're not always easy to find -- you may need to search around for a bit -- but we found these at our local Asian grocery store (Dumpling wrapper, Shanghai-style made by Twin Marquis). They're simply wheat flour, rice flour, water and salt.

Tags: gyoza, napa cabbage, carrot, ginger, garlic, shallot, potsticker, dumpling, vegan, food, dinner, tofu666

Pierogies, Salad with Cherry Tomatoes

Dinner 9/30

Pierogies
(maitake & mashed potato)

Salad with Cherry Tomatoes

Remember those Maitake mushrooms (a.k.a. Hen of the Woods)
we got a few weeks ago? Well, this time there were four of them -- which may have been even bigger -- and at $3.99/lb -- score!!!

Liz made her pierogi dough and we made a filling of alder-smoked maitake with mashed potato.

I'll let that sink in for a moment while you ponder the recipe...

Pierogi Dough
yields 24-30

2 1/2 cups of AP flour
1 tsp. salt
1 tbs. egg replacer mixed with & 2 tbs. of water
3/4 cup of vegan sour cream

Knead into a dough on a lightly floured surface for 5-7 minutes. Wrap in plastic and let rest for 30 minute to hydrate. Roll thinly -- you might have to let it rest for a bit if the dough is fighting you -- and cut out into rounds with a 3" cookie cutter.

Stuff with the filling (don't over-stuff) and seal with a little water. Boil in salted water until they float for and additional minute (if frozen 2-3 minutes)


We ate this batch, but rest assured there have been huge tracts of land batches frozen and vacuum-sealed for the coming winter. It almost makes me look forward to winter.

Almost.

Tags: maitake, hen of the woods, mushrooms, potatoes, tomatoes, salad, lettuce, pierogies, recipe, vegan, food, dinner, tofu666

Chocolate Pretzels

Dessert 9/30

Chocolate Pretzels

Pretzels dipped in chocolate and then coated with pistachio, peanuts, raisins, cherries and coconut flakes.

Nom.

Tags: chocolate, pretzels, pistachio, peanuts, raisins, cherries, coconut flakes, vegan, food, dinner, tofu666

White Bean and Garlic Soup, Bruschetta

Dinner 9/29

White Bean and Garlic Soup

Bruschetta

It's definitely soup weather -- brrr.

We had a little leftover fennel stock, so we decide to make this hearty fall soup loaded with cannellini beans, roasted garlic, arugula and mushrooms.



It started with a 1 tbs. of olive oil on med-high heat in a large soup pot. To that we added a base of onion, celery and carrots with salt, pepper and parsley which was slowly sauteed 5-7 minutes. To that, we added about 4-5 cloves of the roasted garlic (saving the rest for the bruschetta), 15 oz. of cannellini beans, 15 oz. of red kidney beans and a combo of fennel stock, veg stock and water, totaling about six cups. That was all brought to a boil and then simmered for 30 minutes.

In a separate pan we pan-fried the mushrooms with a shot of tamari at the end of cooking, and then gave the arugula quick toss in the same pan until it was wilted.

We added the mushrooms and arugula to the pot and let cook simmer another 10 minutes while we made the bruschetta.



The bread was brushed with olive oil and grilled until crispy, then the remainder of the roasted garlic was spread on each slice along with sauteed zucchini, shallots and cherry tomatoes (the last batch from our garden).

Tags: bruschetta, bread, garlic, soup, arugula, mushrooms, cannellini beans, vegan, food, dinner, tofu666

Raw Food Wednesday: Teriyaki

Raw Food Wednesday 9/28

Teriyaki

This dish has been sitting in my notebook of ideas for quite a while now -- and it was well worth the wait!

The zucchini was cut using the thickest blade on the spiral cutter to mimic the noodles in the cooked version. These noodles would be ideal for Lunar New Year as they are really long. ;)

But the sauce is where the action is...

Teriyaki

sauce

1 orange, juiced
1 tbs. nama shoyu
1 tbs. cold-pressed olive oil
3 dates, pits removed
1/2 tsp. dried red pepper, ground
1/2 tsp. garlic, zested
1/2 tsp. ginger, zested

Add all of the ingredients to the vita-mix, and puree until smooth. Pour into a small glass bowl that will fit in your dehydrator. Taste and adjust seasoning -- it's going to get condensed in the dehydrator which will concentrate the salt/heat so resist the urge to kick it up at this point ;)

vegetables

2-3 bunches of broccoli

Trim the broccoli and save the heads for another dish. Peel the stems to remove the outer layer. Cut the stems into rough 1/2" cubes and drop into the sauce, submerging them completely.

Dehydrate for 3-4 hours at 105° F -- this thickens and concentrates the sauce and infuses the broccoli stems. Remove the cubes from the sauce and place on a teflex sheet and dehydrate for an additional 3-4 hours.

2 medium zucchini, cut on a spiral cutter on the thickest blade

Add the thick zucchini noodles to the glass bowl and toss with the remainder of the sauce, place on another teflex sheet and dehydrate 20-30 minutes.




1 medium carrot, julienned (w/kinpira peeler)
1 yellow bell pepper, julienned
3 napa cabbage leaves (stems and leaves separated and julienned)
1 scallion, sliced thinly

toss the veggies with a wee bit of olive oil and nama shoyu and place on a teflex sheet for 20-30 minutes along with the noodles.

assembly

In a bowl, add the noodles, then the veggies and top with the broccoli cubes and whatever sauce is left from the noodles on the teflex sheet.



We picked up the kinpira peeler a couple of years ago for sushi making -- it's sort of a cross between a regular hand-held peeler and a benriner or mandoline with a cutting blade attached -- it comes in handy when you just want to julienne a single carrot.

Tags: teriyaki, zucchini, noodles, carrot, broccoli, orange, napa cabbage, kinpira, dehydrator, vegan, food, dinner, tofu666

Farro with Grilled Tofu

Dinner 9/27

Farro

Grilled Tofu

You can tell it's fall when farro makes an appearance on the menu. ;)

The farro (approximately 1 1/2 cups) was pressure cooked for about 24-25 minutes on the first ring (~7.5pps) with enough veg stock to cover by 1/2".

The base was sauteed in olive oil: diced onion, carrot, celery, garlic, parsley, radish greens, collard greens, and mushrooms. When the farro was done cooking it was added to the base and cooked together for another 5-7 minutes.

Topping the veggies, the tofu was first hickory-smoked for 25 minutes, marinated with a combo of 1 tbs. olive oil and 1 tbs. of tamari and black pepper for 5 minutes, then grilled about 4 minutes per turn for nice crosshatch marks.

Tags: farro, tofu, mushrooms, vegan, food, dinner, tofu666