Archive for Tomato

Chicken Parm!

One of the many options for the chickpea cutlets...

Just like I had predicted, I found myself making the chickpea cutlets again, and this time making them into a ‘chicken’ parm dish. This was DELICIOUS, and again, really easy to make. I had the chickpeas pre-cooked before work, so when I came home I started making them immediately, which does not take long at all. This time I cooked the chickpeas for a little longer, so they were more soft, and I think it made the consistency of the cutlets even better, and particularly easier to work with, as there was not little pieces of chickpeas that had not become totally soft falling out of the mixture when I was kneading it.

While the patties were cooking on the stove (I pan-fried them again, next time I make them, which I am sure will be soon, I will try to make them in the oven and see if it changes the texture of the cutlet at all), I started boiling water to cook my whole wheat pasta. I understand that there are a ton of carbohydrates in this dish, but that’s alright every once and awhile I think, especially when it tastes this good. When both the pasta and the cutlets were done, I heated up some marinara sauce, poured it over both (I used a generous amount, the pasta and the cutlet seem to suck up the sauce pretty well), and sprinkled some vegan Parmesan cheese over the entire plate. I only wish I had my pot of spices on hand to add on some fresh basil and parsley. It was so good, and the texture of the cutlets turned out great for a second time, really making it a good stand in if you are ever missing chicken parm.

I don’t know if I have made this clear or not, but I really love this recipe from the Veganomicon. It is so easy, and tastes like it should have been a lot more difficult to make. I think this is definitely one of those recipes everyone should try out. It is a dish I would gladly feed to a non-vegetarian to gauge their response, it’s that convincing!

Scrambled Tofu

One of my favorite meals...

November has finally come upon us, and that can only mean one thing: Vegan MoFo. Well, that and a bunch of great vegetables are in season (squash, broccoli!), the leaves still have some leaves, and it hasn’t started snowing yet here in Buffalo. I figured I would kick off the month with a recipe probably everyone knows & loves, just for safe-keeping. I have tofu scramble at least two times a week, weather it be slapping it onto a plate or wrapping it into burrito-form. Either way, it is delicious and good for you!

Tofu scramble is one of the best things ever. It’s simple, delicious, and easy to turn to at any given moment. It’s warm, filling, smells great, and is highly adaptable as to whatever veggies you want to cook in it, or with whatever other food you feel like serving it with. It is even awesome as a stand alone dish. That being said, this was one of the first dishes I made out of Vegan with a Vengeance, and I have made it multiple times since. The spices are right on, and it is a fabulous recipe.

And here is the recipe:

  • 1 tablespoon olive oil
  • 1 medium-sized yellow onion, chopped
  • 2-3 cloves of garlic, minced (I used 2)
  • 1 pound extra firm tofu, drained
  • 1/4 cup of nutritional yeast
  • juice of 1/2 lemon
  • sprinkling of Daiya cheddar cheese

Spices:

  • 2 teaspoons ground cumin
  • 1 teaspoon dried thyme, crushed
  • 1 teaspoon ground paprika
  • 1/2 teaspoon turmeric
  • 1 teaspoon salt

The first thing you want to do is heat the oil in a skillet and saute the onions for 3 minutes. Then add the garlic, saute a little longer, then whatever veggies you choose to use, and then add the spice blend, cooking for about 15 seconds longer. It will smell great by this point. To deglaze the pan and get all the good stuff off the bottom, add 1/4 cup of water and scrape away.

Then you want to crumble the tofu into the skillet. The key here is to crumble it and not mush it. Bigger chunks have more of an egg-like consistency and feel to them, but also taste better. I have made tofu scramble a number of other times with mushy tofu and it doesn’t even compare. Then, let the tofu cook for 15 minutes, adding water if you need to get the tofu to stop sticking to the pan. Add the lemon juice and nutritional yeast. When you are about to be done cooking, sprinkle some Daiya over the tofu and mix.

I added in peppers (green and red) and sliced cherry tomatoes that I had from our farm share, along with a good handful or two of spinach. The cherry tomatoes were an amazing addition because they become just the right amount of soft while cooking, and add a hint of sweetness to the dish. Towards the end of cooking the tofu I sprinkled some Daiya shredded cheddar cheese over the pan and let it melt, incorporating it’s gooey, salty, cheesy greatness all over the entire thing. Because of it, I added slightly less nutritional yeast to the mixture while cooking. Also, another great plus of this dish is that it ended up being three meals for me.

I love scrambled tofu so much. The spice mixture is spot on. I was never really a fan of real scrambled eggs, but this stuff is amazing – and healthy!