nori battered tofu and oven fries, vegan tartar sauce

these still need plenty of tweaking. it’s essentially “fish and chips” done with nori stuck to tofu before being battered. i used club soda in lieu of beer, but for the next run i’m going to use a sorghum beer that i like- the batter was thin in the flavor department. i’m also going to flake a little nori in to the batter instead of sticking a large sheet to the back of squares of tofu- nori is so synonymous with sushi to my tastebuds, and warm sushi is weird, so too much nori = weird hot sushi impostor.

tofu benedict

i think i already posted this but with pics from my phone. YUM.

seasoned oven fries

tofu scramble

brunch for dinner is a regular thing over here.

now for the iPhone food pics

chickpea salad in a collard wrap

the insides!

i always liked tuna fish with extra mustard, potato chips, and pickles and i like my chickpea salad the same as well. for the salad i mashed chickpeas with finely minced celery and onions, a little veganaise, and a little mustard.

spanish rice of sorts

i still suck at ‘long-hand’ spanish rice, so for this i roasted grape tomatoes and tossed them, juices and all, with brown rice that had been cooked with vegetable stock, coriander, and garlic. it was super delish.

enchiladas

yum! i stuffed these with leftover beans from my ‘beans and rice’, roasted sweet potatoes, and sweet corn.

gluten free vegan pizza

last night i had a huge craving for pizza, but as i’ve said before, you can only eat so much pizza luce. and their gluten free pizza’s are ridiculously expensive. but anyways, i grabbed a mix from Bob’s Red Mill because at $3.50 it wasn’t going to break the bank, and i didn’t feel like buying a brick of yeast, and hunting down millet flour- i like to see what’s in a mix, and then scrounge up the ingredients and DIY-ing it. the crust was pretty good and wasn’t as sticky as the mix i tried from another brand. i used an oiled spatula to press it into a ceramic tart pan, and pricked it well before pre-baking it. my only complaint thus far with GF doughs for pizza are that it’s impossible to spread it thin for an extra crispy crust. they always  puff up quite a bit. i did get it as thin as i could manage, and had enough for a second mini pizza.

mini gluten free vegan pizza

i topped mine with my usual favorites; mushrooms, onions, green peppers, kalamata olives, and homemade fennel-pepper veggie burger crumbles. oh, and a nice smattering of pepperjack daiya.

the last time i followed a recipe i felt that the finished product was bland, and not saucy enough to stand alone over rice. it was more of a burrito filling. so instead of using any recipes, i just ad-libbed based on what i was craving, and made it saucy as hell! i served this over brown basmati with more of the amazing corn muffins i made last week. i also attempted to make tofu sour cream, but ended up with lemony tofu dip (dammit!) so i ad-libbed as well with paprika, garlic & onion powders, and nutritional yeast to make some sort of cheddar sauce. it’s tasty, but i’d either skip it next time, or make cashew cheese sauce to go that route. or i guess i could see if there’s a healthier alternative to tofutti on the market, but i rarely ever need that sort of thing. you know?

My Not So Red Beans and Rice

makes a ton, so feel free to halve it

2 medium red onions, small dice

1 orange bell pepper, ribs removed, diced

1 jalapeño, halved and sliced including seeds (or de-seed, whatever you prefer)

2 large cloves garlic, minced, or about 1 tbs

1 tbs gluten free soy sauce

1/2 tsp thyme

1/2 tsp smoked paprika

1/2 tsp ground mexican oregano

1 1/2 tsp corriander

1 tbs fresh lemon juice

roughly 4 cups vegetable stock mixed with 1 1/2 tbs cornstarch

roughly 2 quarts (about 8 cups) mixed beans, or red beans

rice, for serving

get out a large, heavy bottomed dutch oven or skillet with high walls. add a few tablespoons of olive oil and heat. add the onions, and cook them down until browned and soft, about 8-10 minutes. add the bell pepper, and cook until soft. add the jalapeño and the garlic and cook until fragrant. add the soy sauce to deglaze. add the stock and the dry spices and bring to a low boil. simmer until the sauce thickens somewhat- it won’t be thick like a gravy, but it will be ‘saucy’. add the beans and continue to simmer for 10 minutes to blend the flavors. add the lemon juice, and check for seasonings. serve over rice with your favorite hot sauce, or aforementioned creamy condiments.

gluten free and vegan red beans and rice

1 c cornmeal

1/2 c sorghum flour

1/2 c brown rice flour

1 1/4 tsp xanthan gum

1 tsp salt

1/2 c brown sugar

2 tsp baking powder

1 tsp baking soda

1 1/2 c almond milk

1 tsp cider vinegar

1/2 c oil/melted earth balance

preheat the oven to 350

whisk together all dry ingredients. in a separate bowl combine the milk and the vinegar and let curdle. add the oil and then fold the wet ingredients into the dry until smooth. spoon into an oiled cast iron pan, or a 12 cup muffin tin thats been lightly oiled. bake for 20-25 minutes or until the sides begin to pull away and turn golden.

i threw these together with what i had on hand last night to go with some delicious chili that hubby made (3 bean chili from vegan planet with added TVP), and i swear, this is the BEST corn muffins/bread i’ve ever had- including my pre-vegan days! i did put a tiny drizzle of honey flavored agave and a teensy dab of earth balance on top, but still, so damn good! if you add an extra 1/4 agave/sugar/maple and some blueberries to the batter they would make amazing corn muffins. maybe i’ll do that this weekend!

vegan gluten free chili and cornbread

so the focus isn’t on the cornbread, but i assure you it was pretty.

edit: just made more of these, with some on the sweet side! i swapped 1/2 of the almond milk for o.j., added an extra 1/4c sugar, a tsp of vanilla,  and a few handfuls of craisins. the didn’t rise as much/centers kind of sank just a tad but i think it’s because i sprinkled them with sugar, or had too much acid in the batter. next time i’m going the blueberry route, with lemon zest in the batter instead of citrus juice! yum!

Hollandaise Sauce

1 stick (live a little!) Earth Balance

1/4 c chickpea flour

2 c almond milk

1/4 c nutritional yeast

pinch turmeric

3 tbs lemon juice

1 tsp nala kamak- indian black salt

1/2 tsp dijon mustard

i melted the earth balance in a sauce pan, and whisked in the chickpea flour and turmeric. coincidentally, it looked like broken yolks. then i whisked in everything else but the lemon juice, brought it to a low boil and thickened it for 2 minutes, whisked in the lemon juice, and removed it from the heat and kept it covered until it was time to eat.

Tofu Marinade

1 20oz block wildwood tofu cut into 8 square slabs

1/4 c braggs

2 tbs cider vinegar

2 tbs rice wine vinegar

2 tsp nala kamak

1/2 tsp “egg seasoning” it’s a blend of dill, onion, lemon etc.

let the tofu soak in this for at least 30 minutes while you prep everything else. it won’t be nearly as salty as the marinade- i promise! i browned then in a lightly sprayed non-stick pan for about 5 minutes per side.

to assemble, i put some steamed mixed greens onto an english muffin and added a few pieces of smoky tempeh strips, followed by a square of tofu, and then a generous pour of the hollandaise sauce.

Tofu Benedict/Florentine

Reblogged from high plains thrifter:

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Morning lovelies!

I really wanted to share these pics from The Hive’s anniversary party last night, but wound up falling asleep on the couch watching “The Celebrity Apprentice” at around 8:30 p.m. After working eight straight days, I was plum tuckered out! Anyway, back to Sunday…what. a. blast. The Hive’s space made for such a nice setting—even though there was a ton going on (DJ!

Read more… 116 more words

Hey look, it's cute pictures from our 1st Anniversary party taken by Meghan of Mighty Swell Vintage!

i followed the batter recipe, swapping 1 tsp xanthan gum for the egg replacer, banana for the applesauce, sugar for the sucanat, and coconut oil for the safflower oil to suit what i had on hand.i also tweaked the topping to make a rich, syrupy glaze. a dollop of white icing, or cream cheese frosting would undoubtedly turn this into “cinnamon roll donut holes”. divine.

cinnamon sugar glaze. 

1/2 stick earth balance

1/4 c brown sugar

1/4 c white sugar

3 tbs cinnamon 

1 tsp vanilla

almond milk

melt the earth balance in a small pan over medium heat. add in the vanilla, sugars, and cinnamon. stir until the sugars are melted completely and starting to bubble. slowly whisk in enough almond milk to make a thick glaze that runs in thick ribbons off of your whisk. cool while the donuts bake.

gluten free vegan donut

gluten free vegan cinnamon glazed donut holes

gluten free vegan cinnamon glazed donut holes

gluten free cinnamon glazed donuts

adapted from adashofcompassion.com

• 1/2 cup brown rice flour
• 1/2 cup sorghum flour
• 1/4 cup potato starch
• 1/4 cup tapioca starch
• 1/2 cup sugar
• 1 1/2 tbsp flaxmeal
• 1 1/2 tsp ground cinnamon
• 1/2 tsp ground ginger
• 1/8 tsp ground nutmeg
• 1/8 tsp ground cloves
• 1 tsp baking powder
• 1/2 tsp baking soda
• 3/4 cup nondairy milk
• 3 tbsp melted coconut oil
• 3 tbsp  pureed banana
• 1 tsp xanthan gum
• 1 tsp pure vanilla extract

1. Preheat the oven to 350F.
2. Lightly oil two mini doughnut pans and set aside.
3. In a large bowl, sift together the brown rice flour, sorghum flour, potato starch, tapioca starch, sugar, flaxmeal, cinnamon, ginger, nutmeg, cloves, baking powder and baking soda.
4. In a separate bowl, whisk together the nondairy milk,  oil, banana, xanthan gum and vanilla.
5. Add the liquid mixture to the flour mixture and stir to combine, making sure there are no more large clumps.
6. Spoon the mixture evenly into the prepared doughnut pans, filling each about 3/4 full. Lightly tap the pan on the counter to release any air bubbles. Bake at 350F for 8 to 10 minutes, or until a toothpick inserted in the centre of a doughnut comes out clean. Allow to cool for about 5 minutes before transferring them to a cooling rack to cool completely.
7. For the cinnamon sugar topping, simply dip each doughnut in the warm cinnamon syrup and allow excess to drip off. place on a baking sheet and chill in the freezer for 15 minutes to set the topping.

grilled portobellos and steamed veggies

portobello caps marinated in red wine and balsamic vinegar before grilling on a cast iron pan. cauliflower roasted with coriander, salt and pepper, steamed green beans and peppers, mashed sweet potatoes, and creamy onion gravy. to make the gravy i cooked down two minced yellow onions, and then pureed them before adding to equal parts vegetable stock and almond milk. i seasoned the sauce with a little dijon mustard, white wine, salt, and pepper. simple!

this was a more labor intensive meal- but so delicious! i made some polenta with vegetable stock and a pinch of turmeric to intensify the color, and poured it into square 9×13” cake pan to cool. after it firmed up i cut it into squares, brushed it with oil and then grilled them. i topped them with steamed kale, grilled tofu, and mushrooms that were cooked down with caramelized onions, walnuts, and thyme. while i did all the busy work i let a bottle of fig infused balsamic vinegar reduce by half, and then spooned it over the top.

potato spinach leek soup

this was super easy as well. cube up 2 1/2 lbs russet potatoes and reserve half when done. to the pan add 3 large thinly sliced leeks, one large diced white onion, and a few cloves of garlic. cook until soft and add 4 cups vegetable stock. toss in 3-4 handfuls fresh spinach, and puree with an immersion blender. add 1-2 tbs nutritional yeast, salt and pepper, and a teeny bit of thyme/rosemary, or if you’re a fan, dill. don’t season too much or you won’t taste the leeks! now, add the rest of the potatoes back to the pan and add enough almond milk to reach your desired consistency. serve with fried leeks on top for crunch (rolled in chickpea flour).

yay! if you didn’t see my last post, i’m on instagram posting damn near everything i eat at Jendo612, and i pin on pinterest under thehivesalon!