Vegan Mofo Day 6 Anti-vegan Inspired - Tofu Pizza Bites

Today's vegan mofo prompt is "The Anti-Vegan"! 

Whilst I don't think that I'd win anyone for the vegan cause saying 

"tofu really can taste delicious", the simple fact of the matter is that it CAN!

So with that in mind, I used tofu to inspire my dish for today.

Most people who don't eat tofu regularly think that it's awful - 

yet how many of them have actually tried good tofu I wonder?!?!?

I have discovered that tofu can either be completely revolting, 

or totally lip smacking depending on how it's cooked and flavoured.

Different types of tofu work in different ways too and learning how each of them work and what they are best suited for is a HUGE contributing factor to how well your tofu will turn out! But explaining the different types is a long post for another day.

I remember discovering baked tofu and how different it turned out from 

cooking it in a pan! It really took my love of tofu to a whole new level! 

I love experimenting with various forms of baked tofu now!

Today - I'm hoping to inspire your tofu taste buds with this simple recipe idea!

I won't specify amounts as pizza toppings can be quite a personal preference ;-) 

TOFU PIZZA BITES

                         
                               You'll need:
                                     Firm/hard tofu (NOT silken)
                                     Tomato paste
                                     Italian herb mix
                                     Nutritional Yeast

                    Drain the tofu and press out any excess liquid by gently 
                    placing a chopping board over the tofu and pressing down 
                    lightly. You don't have to get out all the liquid so don't 
                    stress over getting the tofu perfectly dry. 
                    Slice the tofu into approx. 1cm thick pieces. 
                    Spread with the tomato paste, a sprinkle of herbs and 
                    top with nutritional yeast. 
                    Bake in a preheated 200°C for 20 minutes or 
                    until cooked as you desire.

Feel free to add veggies to your pizza bites if you want to! 

So delicious!!!! 

Question of the day:
What's your favourite way to cook/prepare tofu?

Easy Tofu & Capsicum Bake

I know it's much cheaper to buy capsicum's by the kilo than it is to buy the traffic light set...... but sometimes I just can't resist the pretty colours all together in a little baggie! I find that each colour capsicum also had a slightly different taste. My favourite is red! 

Here's a recipe that's super easy. It would make an easy dinner if you just add some brown rice or other grain, or you can always add it on the side of something fancy too.

 EASY TOFU & CAPSICUM BAKE

(Serves 4)

         You'll need:
               400g packet of firm/hard tofu
               1 red capsicum
               1 green capsicum
               1 yellow capsicum
               1 large brown onion
               1 large garlic clove
               1/4 cup tomato paste
               1 teaspoon paprika
               1 teaspoon oregano 

Chop the tofu into bite size cubes. Chop the onions into half rings, and slice the capsicum into chunky pieces. Combine in a large baking dish. Add a few tablespoons of water to the bottom of the baking pan, this helps it not to stick. Grate the garlic over the top. Add the tomato paste, paprika, and oregano. Stir until well combined and the tomato paste has lightly covered the veggies and tofu. Add a 1/4 cup to the bottom of the baking pan. 

Bake in a preheated oven at 180°C for 25-30 mins until the veggies are tender and the tofu is firm and nearly crispy.

QUESTION OF THE DAY:
Which colour capsicum do you prefer the taste of?

Thanksgiving Recipe - Pumpkin Pie

It's about this time of year when many people start thinking about thanksgiving.
We don't celebrate thanksgiving, but I previously tried this recipe for a dinner party with friends and it worked so well that I wanted to try it again and make sure I posted it in time for thanksgiving if it worked out.
I'm pleased to say that it works so well and is totally delicious :-)
It's not very difficult to make either which means it's a winner in my books! 

EASY PUMPKIN PIE

(This recipe makes 1x 24cm pie - serves 8-12 depending on cutting size.)
You'll need:
For the crust:
1 1/2 cups rolled oats
1/2 cup unsweetened applesauce
1 teaspoon vanilla essence (optional, works without it)
For the filling:
1/4 medium size pumpkin
300g tub soft silken tofu
1/4 cup maple syrup
1 teaspoon vanilla essence
2 teaspoons pumpkin pie spice (don't have this - use 1t cinnamon, 1/4t each ginger, nutmeg, allspice and cloves)

Peel and de-seed the pumpkin. Cut into pieces and cook until tender however you choose, my preferred way is in the microwave. This takes approx 7 mins with a small amount of water in the bottom of a microwave safe dish. You need 1 1/2 cups of cooked pumpkin pieces, though don't stress if you are a little over or under as this recipe is very forgiving.
Set cooked pumpkin aside.
In a food processor combine the crust ingredients and pulse until the mixture is lightly crumbled and comes together.

Press the mixture into the pie dish with the back of a spoon. You can be as precise or rustic as you desire. Make sure there are no holes in the button layer as the filling will leak through if there is.
Place pie base in a preheated 160°C oven and baked for 20 minutes. 
In the meantime, prepare the filling.
Make sure the pumpkin is well strained of any water. Strain the tofu.
Combine all the filling ingredients in a food processor and blend until very smooth.
Pour the filling over the baked pie base.

Spread with the back of a spoon to get a nice even surface on top.
Return to the oven and bake for a further 40 minutes, still at 160°c.

Once cooker, remove from the oven and allow to cool completely before slicing.

Note: 
* We have found that so long as we are using a glass pie dish it doesn't need to be sprayed with oil, the pie slides right off it when it's cooled.
* This is a lightly sweetened pie, you can use more maple syrup if you'd like a sweeter pie.

Question of the day:
Do you celebrate thanksgiving?

Chocolate Berry "Cheesecake"

Does a recipe like this really need an introduction?!?
I think not, just try it - you'll want it every night.
It's quick, easy, healthy & delicious.

 

CHOCOLATE BERRY CHEESECAKE

Crust:
1 cup oats
1 cup dates
1 Tablespoon cocoa powder

Filling:
300g frozen berries of choice
200g medium firm tofu
1/4 cup soymilk (or other motherless milk of choice)
3 Tablespoons maple syrup
3 Tablespoons cocoa powder

Soak the dates in boiling water til softened. 
Drain and combine the dates, oats and cocoa powder in a blender or food processor.
Blend until well combined but not completely crumbed.
Press into a 20cm pie dish.

Blend the ingredients of the pie filling.
Pour into the pie dish on top of the crust. 

Place in the freezer for 3-4 hours.

Defrost 15-20 minutes prior to serving.

Serve for dessert,    no wait,    actually I think this is healthy enough to be BREAKFAST!  

Or turn it into "Birthday Cake".

 

Submitted for Healthy Vegan Fridays.

Add your recipe at:
Rock My Vegan Socks 
Vegan Dollhouse

Noodles with Green Sauce

Noodles - my husband hates them.... I love them!
So on the occasions that he doesn't join us for dinner, then I get to indulge!
Here's my favourite way of indulging in them lately:

NOODLES WITH GREEN SAUCE

Serves 4

You'll need:
350g noodles
1 zucchini
1 bunch broccolini
1 cup snow peas
90g baby spinach leaves
1/4 cup nutritional yeast
1 teaspoon minced garlic
juice of half a lemon
150g soft silken tofu
1/2 cup soymilk (or other motherless milk of choice)
1 teaspoon cornflour
1/2 teaspoon dried sage
2 teaspoons dried basil
1/4 teaspoon allspice


Chop the zucchini, broccolini and snow peas into pieces of desired size. 
 
Place vegetables and noodles into a large pot  with water & bring to the boil. Once boiling simmer for 3-5 minutes. 

Whilst the noodles & veggies are cooking prepare the sauce.
In a blender combine the spinach, nutritional yeast, garlic, lemon juice, tofu, soymilk, cornflour & herbs. Blend until smooth.

Drain the noodles & veggies and then return to the pot.
Pour the sauce over the noodles and stir over a medium heat for a few minutes until warmed through & slightly thickened.

Serve.
 

Submitted for Health Vegan Friday


Add your recipe on Rock My Vegan Socks blog each Friday.

Kids Lunchbox Club - Nut Bars

A wonderful sugar free treat for your kids (or your own) lunchbox. 

These bars are super easy to make and they are really tasty.

If your school is nut free then just substitute seeds as needed.

VEGAN SUPER BARS (as named by my daughter)

aka NUT BARS

You'll need:

1 1/2 cup oats

1/4 cup ground flax seeds

1/4 cup almonds

1/4 cup cashews

1/4 cup dessicated coconut

2 Tablespoons sunflower seeds

2 Tablespoons pepitas

150g soft silken tofu

1/2 cup apple sauce

1/4 cup pure maple syrup

Blend the tofu, maple syrup and apple sauce together until smooth and creamy.

Smash the nuts. I find it easiest to do this in a sandwich bag, using a 'meat' mallet.

Combine the oats, nuts, seeds, coconut and tofu mixture together in a bowl and stir until well combined.

Pour into a lined 20cm x 30cm lamington tin.

Bake in a preheated 160C oven for 40-45 minutes until browned and mixture holds together.

Cool before slicing.

 Makes 14 pieces (depending on the size you cut them too). 

Wrap in foil and decorative paper for added lunchbox appeal! ;-)

Best served with 'dolphin fruit' ;-)

Submitted to Meatless Monday - Tofu cooking.

Meatless Monday: Tofu -- Gnocchi with Basil & Broccoli

Today's Meatless Monday ingredient is Tofu.

Tofu is often an ingredient that people look upon with frowns! I have to admit that I their have been times when I'm had tofu dishes that are just not that tasty! It's important to remember that tofu will take on flavours from what it is cooked with and by itself it quite bland.
Here's a great way to use tofu and make it really tasty!

Gnocchi with Basil & Broccoli

500g gnocchi (either store bought or home-made)
1/2 head broccoli
3 cups fresh basil leaves
300g soft silken tofu
3 Tablespoons nutritional yeast
2 cloves garlic

Bring a large pot of water to the boil. Add the gnocchi and the broccoli cut into small florets.
While the gnocchi is cooking prepare the sauce. Place the basil, drained tofu, nutritional yeast & garlic in a blender or food processor and blend til smooth.
You will be able to see when the gnocchi is cooked because it will start to float. When it is cooked, drain. 
Return gnocchi and broccoli to the pot and stir the sauce through til evenly distributed. Heat for 2 minutes until warmed through.

Serve with freshly cracker black pepper.

Serves 3-4

Question of the day:
Do you enjoy eating tofu? 
If so, what is your favourite flavour to combine with it?

Biscuit Base Maple Mousse Cake

I enjoy having dessert from time to time. But I rarely make anything in advance, I prefer to whizz up something just when I feel like it. So that means I need something that can be made quickly and easily.
That is when recipes like this come in handy!

Biscuit Base Maple Mousse Cake

 

Of course its not really biscuits, nor cake.
More like a yummy treat that is inspired by cheesecake!
 

To make 2 servings you'll need:
 
For the biscuit-style base:
     2 Tablespoons hazelnuts
     2 Tablespoons cashews
     1 Tablespoon chia seeds
     2 Tablespoons oat milk (or other plant milk)
     1 Tablespoon cacao
     1 teaspoon stevia (or other dry sweetener)

Combine in a mini food processor and process til nuts are crumbly and mixture has thickened and holds together well.
Line the base of 2 servings glasses with the biscuit base and press down gently.
 

For the mousse:
     150g soft silken tofu
     1/2 teaspoon vanilla essense
     2 Tablespoons pure maple syrup
     1 Tablespoon ground flax seeds

Combine in a mini food processor and process til smooth and thick.
Scoop mousse on top of the biscuit base.

Serve with fruit of choice.

If stored in the fridge this will thicken even more..... If you can wait that long!

Submitted to Healthy Vegan Fridays.

Add your healthy vegan recipe on these blogs:

My Healthy Chef 
Herbivore Triathlete 
Hello Veggy 
Rock My Vegan Socks

Meatless Monday - Mustard

Today's Meatless Monday food is mustard.

 I was originally going to make a twist on hummus but then I tried this last week and it was sooooo much better than the hummus that I just had to share this first!

I previously shared with you an alternative to chicken nuggets that will make kids happy, now I share with you an alternative to chicken chippees! 

TOFU CHIPPEES 

You'll need:

250g firm tofu

1/2 cup plant milk of choice

2 teaspoons dijon mustard

1 teaspoon sage

1 teaspoon thyme

1/2 cup breadcrumbs

Slice the tofu into long thin sticks about 4-5 cm long and about 1cm thick.

Mix the mustard into the milk until thickens and mustard is dissolved.

Combine the herbs with the breadcrumbs.

Place the tofu strips into the milk mixture, followed by the crumb mixture. 

Make sure the tofu strips are completely coated with crumbs.

Place on a lined baking tray spread apart.

Bake in a preheated 200C oven for 30 minutes.

They will come out golden brown and deliciously crunchy.

Kids will LOVE them!

(Makes 40 sticks)

Noggs on Toast

I promised you a recipe using tofu rings and so I deliver.....

"NOGGS" ON TOAST

Wondering what 'noggs' are? No-eggs!

A delicious egg alternative that is cholesterol free and won't clog your arteries. Now that's worth waking up to each morning!


 
You'll need:
150g medium firm tofu
2 teaspoons cornflour
3 teaspoons nutritional yeast
1/2 teaspoon soysauce
1/2 teaspoons turmeric

Combine all the ingredients in a bowl and mix together using a fork.
The cornflour and nutritional yeast will dissolve.

Now I'm not a fan of oil by any means, but for this recipe its needed! You won't be able to flip the noggs or remove the rings if you don't! 
So....
Spray a frying pan and 2 'egg rings' with oil-spray.

Pour the mixture into the rings until they are full.
Cook for 3 minutes before flipping to the other side and cooking for a further 3 minutes.  
You may like to leave them longer if you like more browned 'noggs'.

Remove the rings and serve over toasted bread.

 Delicious with sweet chili sauce.

  Makes 2 noggs - one serve.

Submitted for Healthy Vegan Friday.
You can add your recipe at these blogs:
carrie on vegan

veggie nook

greenthickies 

Banana Sultana Loaf

 

Back to real baking today! 

So pleased that this loaf turned out as good as I hoped it would.
It was so moist and tasty :-)

BANANA SULTANA LOAF

You'll need:

2 over-ripe bananas

1/4 cup soft silken tofu

1/2 cup brown sugar

1 teaspoon vanilla

1 Tablespoon ground flax seeds mixed with 3 Tablespoons boiling water

1 cup sultanas

1 1/2 cups self-raising wholemeal flour

1/4 cup plant milk of choice (I used unsweetened vanilla almond milk)

Blend together the bananas, tofu, brown sugar and vanilla til smooth.

Add the flax mixture, and sultanas, followed by the milk and flour.
Stir until well combined.
Pour into a loaf tin (lined if needed).
Bake in a preheated 180C oven for 40-45 minutes until cooked through and golden brown.
Allow to cool before slicing.