Ⓥ Vegan Kitchen: Teriyaki TSP Ⓥ

I just recently really discovered textured soy protein (TSP) and the wonders it can do in the kitchen. It's not the healthiest soy option so I don't use it often, however it is versatile, especially if you're transitioning into veganism or just want some meat alternatives. TSP is versatile because, like tofu, it's unflavoured but it will take on whatever flavour you'd like it to depending what spices you use and how you cook it. 

This one was inspired by watching my mom make it at my sister's once, but since I didn't write down any recipe I just sort of winged it. Turned out delish! 

Makes a great side to any meal and even better over a stir fry!

Teriyaki TSP

1 cup Textured Soy Protein

2 cups Water (+)

2 Tbsp Rice Vinegar

1 Tbsp Apple Vinegar

2 Tbsp Agave

2 Tbsp Tamari

1 Tbsp Paprika

3 tsp Chili Powder

1/2 tsp Turmeric 

1 tsp Salt

In a large sauce pan or wok, add all of your ingredients, gradually adding the water 1 cup at a time and sauté for about 20 minutes. TSP starts off rather dry so you need to cook it long enough for it to absorb all the moisture and flavours. Add more or less water to get your desired thickness for your sauce. 

Serve over noodles and veggies or add other veggies in at the end to make a yummy stirfry! Enjoy!

   

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Ⓥ Vegan Kitchen: Cheezy Pumpkin Casserole Ⓥ

This lovely recipe is rich and creamy and packed full of goodness. With a lovely subtle squash taste and a cheesy flavour, it makes for perfect comfort food while still staying healthy!  

Use gluten-free pasta (like I do) to keep this recipe gluten free. :)

Cheezy Pumpkin Casserole

Sauce:

1 can Pumpkin Puree

1/3 cup Cashews, soaked for at least 10 minutes

1 cup Vegetable Broth

1/2 cup Coconut Milk (beverage kind, or other non-dairy milk)

4 Tbsp Nutritional Yeast

1 1/2 tsp Salt

1/2 tsp Garlic Powder

dash of Black Pepper

1-2 cups water for consistency

1/3 cup Daiya, or other vegan cheese

1 350g pack of penne or other pasta

1 Large Sweet Potato

3-4 small potatoes

1/2 head of Cauliflower

1 can Chickpeas

1/2 cup Daiya (for top)

Chop the potatoes and cauliflower into bite-sized pieces. 

In a medium-sized pot, boil the potatoes and sweet potato in water until cooked and you can poke them with a fork.  

Blend the cashews in a food processor or blender, slowly adding the vegetable broth, until smooth. 

In a large pot, add the cashew mix along with the rest of the sauce ingredients (except the water) and cook on medium heat, whisking to get out any clumps and gradually adding the water as necessary. I never measure the exact amount of liquid I use, so you want it to be nice and creamy but not too runny or too thick. Cook on medium heat for about 10 minutes. 

Add in the cauliflower and chickpeas, and cook for another 10 minutes. 

Add the potatoes, at which point you might want to add a bit more liquid. 

While everything else is cooking, boil your pasta to the directions on the package. Once the pasta is cooked, add it into the rest of your large pot with the cheese mixture. Again, you might want to add more liquid at this point. 

Preheat oven to 350° F. 

Pour your mixture into a large casserole dish and sprinkle the remaining 1/2 cup of daiya on top to evenly coat. Bake in the oven for about 10 minutes, broiling at the end to brown the top. 

Serve up and enjoy! 

Makes about 6 large servings. 

*If you want to make not quite as much then you can use less pasta and less veggies, therefor less water and less food. ;) 

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Ⓥ Peanut Pumpkin Thai Curry Ⓥ

I've only made this once but I thought it was good enough to share immediately. ;) Next time I make it I'll try to make the measurements better for a larger serving instead of a single, but it's great if you have bits and pieces and are making dinner for one. Super easy, quick, creamy and delicious! An explosion of flavours to tantalize your tastebuds! 

Peanut Pumpkin Thai Curry

1 tsp Red Curry Paste

1/2 cup Pumpkin Puree 

1 Tbsp Peanut Butter

1/2 cup Coconut Milk Beverage (not the canned stuff)

1/4 block firm Tofu, cubed 

1 Tbsp Tamari

1/4 cup Vegetable Stock

1/4 tsp Ginger, ground 

1/4 tsp Cumin, ground

Black Pepper to taste

Cauliflower, Broccoli, spinach, or any other veggies you want to add

In a medium sauce pan, sauté the tofu in the tamari, curry, and spices until it browns a bit. Add the remaining ingredients, minus the vegetables, and cook over medium heat for 5 minutes. Add the veggies and cook another 5-10 minutes or until the veggies are tender. Slowly add the coconut milk, and add more or less to get your desired consistency. 

Serve over rice or quinoa. 

Makes 1 large serving or two small servings. 

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Ⓥ Coconut Lentil Pumpkin Gumbo Curry Ⓥ

There are so many wonderful things you can do with pumpkins! So put them to good use far after halloween! 

This recipe is thanks to my sister for this lovely creation! I finally got around to making this myself, with a few changes since my sister makes awesome food but doesn't tend to write down exact recipes for her creations. ;)

This is delicious and needs to be tried! Healthy, satisfying, oh so goooood! :)

Coconut Lentil Pumpkin Gumbo Curry

Olive Oil

2 tsp Red Curry Paste

2 tsp Yellow Curry Paste

2 medium-large Carrots, diced

1-2 Sweet Potatoes, chopped (or regular potatoes or yams)

2 cups Red Lentils

1 large can, or 2 small cans Pumpkin Puree (or half a large home-grown pumpkin)

1 can Coconut Milk

Kale, Swiss chard, broccoli, or any other veggies you want to add

1 Tbsp Tamari

1 1/2 tsp Salt

1/4 tsp Black Pepper 

1/2 tsp Cumin, ground

1/2 tsp Curry powder

touch of water, to thin it down

In a large sauce pan, sauté the carrots and potatoes in a bit of oil with the red and yellow curry paste. After a few minutes, add in the lentils, rest of the spices, tamari, and enough water to fill over the lentils and veggies--and to allow cooking reduction space. Let simmer on medium heat, stirring occasionally, adding more water if needed. 

Once the lentils are almost cooked, add in the pumpkin and the rest of your ingredients and continue cooking until all the veggies are cooked. 

Add more or less water to get your desired consistency. 

Serve over rice and enjoy! 

Makes a huuuuge batch! About 6 large servings. 

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Ⓥ Vegan Kitchen: Potato Pea Curry! Ⓥ

Here's a new lovely curry recipe for my lovelies. This makes a lovely dish, especially if you can get your potatoes and peas from your own garden or locally! It makes a lovely dish either way and is a milder curry for the spicy sensitive. 

Pure goodness! 

Potato Pea Curry

1-2 medium Sweet Potatoes or regular Potatoes, cut into small chunks

1 cup Peas

1 1/2 Tsp Red Curry Paste*

1 tsp Garlic Powder

1 tsp ground Ginger

1/2 tsp Paprika

1 tsp Garam Masala

1/4 cup Vegetable Stock/Broth

2 Tsp Tamari or Soy Sauce

1/2 tsp Salt

1/4 cup Red Lentils (+ 2 cups Water)

1/4-1/2 cup Coconut Milk (beverage kind, not canned kind)

1 tbsp Coconut Oil

1 can Chickpeas (drained and rinsed)(optional)

Optional; ground chilies (if you like it extra spicy) 

*depending on what brand of curry paste you use will depend on how much you want to add, and depends on how spicy you like your curry. This curry is milder. 

In a large saucepan, sauté the spices and curry with the chopped potatoes on medium-high heat for a minute and then add the broth, lentils and water. Simmer on medium heat. Once the potatoes are tender and the lentils get softer (around 15 minutes), add the peas, chickpeas, coconut milk and cook another ten minutes.  

Add more liquid if necessary and you can play around with other veggies, spices, etc if you desire. 

Serve over rice or quinoa. 

Makes about 6 servings. 

Enjoy! 

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Ⓥ Barbecued Marinated Tofu Ⓥ

I don't know how I've been vegan for so long and never tried making my own tofu for the barbecue. Well, I decided to change that and play around with recipes and both me and my hubby loved this barbecued delight!

Barbecued Marinated Tofu

1 pound Extra Firm Tofu

4 Tbsp Tamari or Soy Sauce

1-2 minced Garlic

1 Tbsp Ginger, ground

2 Tbsp Rice Vinegar

2 tsp Agave

1 Tbsp Oil

Tofu Tips: Use Firm or Extra Firm Tofu so that it holds together. If you want you can also freeze your tofu and unthaw it for a "meatier" texture. 

Slice up your tofu into strips or triangles, the thickness is more or less dependant on your personal preference, the thicker the better they'll hold but the thinner the faster they'll cook. I usually cut mine about 1cm thick. 

Press out as much of the water as you can--most people like to use a kitchen towel or paper towel and really press it out, but I honestly don't bother with that part and my tofu always turns out just fine. ;) 

Prepare the marinade! In a small bowl, combine the rest of the ingredients until well mixed. Place your tofu slices into the marinade--use a shallow dish or ziplock bag, or something that your tofu can really soak up the marinade. The longer the tofu remains in the marinade, the more flavour it will soak up, half an hour is generally the minimum--but I only soaked them for ten minutes one time and they still turned out great… but I also soaked them over two nights and they were much more flavourful. I think overnight is ideal. ;)  

Make sure your barbecue is lightly oiled as tofu tends to stick. Place your slices on the grill and, well, grill until tofu starts to crisp, flipping over to evenly cook each side. 

Serve with your favourite sides! And voila! 

You can also make this in the oven by placing the tofu in a shallow dish and baking at 350℉ for approximately 35-45 minutes, flipping tofu at least once, until brown and slightly crispy. 

Makes 2-4 servings. Enjoy! 

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