Vegan Soy Chorizo Lasagna

Sauce:
1 tbsp olive oil
½ onion, diced
2 cloves garlic, minced
1 tbsp chipotle in adobo sauce, minced
1 tbsp green chiles, diced
½ tsp oregano
2 tsp chili powder
1 tsp cumin
½ tsp coriander
½ tsp salt
1 tbsp flour
1 cup vegetable broth
2 tbsp tomato paste
Soy chorizo:
1/2 cup water
2 cubes organic gourmet low sodium vegetable bouillon
1 cup Bob's Red Mill textured vegetable protein
12.3 ounce box extra firm tofu
1/2 tsp sea salt
2 tablespoons paprika
3 tablespoons dark chili powder
1 tablespoon oregano
1 tablespoon cumin
1 tablespoon onion powder
2 tbsp apple cider vinegar
1/2 tbsp canola oil
Lasagna:
9 lasagna noodles
Vegan cheese (optional)
Diced peppers for garnish

Heat a cast-iron skillet over medium heat and warm the oil. Sauté the onion and garlic with a pinch of salt until softened, about 5 minutes. Add the chipotle peppers, chiles, and spices, and continue cooking and stirring until the spices are fragrant, about 1 minute.
Add flour and saute until combined. Pour in broth and mix until thickened. Add tomato paste and mix in until smooth.

Over medium high heat, bring water to a simmer in a large skillet. Add bouillon cubes and mix until dissolved. Mix in textured soy protein and coat in liquid. If needed, add more water a tablespoon at a time until all soy protein is covered but no liquid is left in the pan. Mash tofu into textured soy protein. Mix in spices, vinegar, and oil, stirring until well incorporated.

Boil lasagna until cooked but still firm. Pour a thin layer of sauce into a 9"x13" pyrex dish. Place three lasagna ribbons on top. Place half of the soy chorizo, vegan cheese if using, three more lasagna ribbons, more sauce, other half of soy chorizo, vegan cheese if using, last three lasagna noodles, remaining sauce, and vegan cheese if using. Garnish with diced peppers if desired and bake at 350 degrees F for 15 minutes.

Vegan Filled Omelette

12.3 oz firm silken tofu package
2 tbsp soy milk
2 tbsp nutritional yeast
2 tbsp cornstarch
1/4 tsp onion powder
1/4 tsp turmeric
1/2 tsp salt
1/8 tsp smoked paprika
1/8 tsp kala namak (black salt)
oil for brushing
filling

Blend together all ingredients except oil and filling until smooth.
Brush a skillet with oil and heat on medium-high until very hot. Pour the batter into the center of the skillet in a circular pattern about 6-8 inches across, and use a spoon or spatula to smooth over the top. Place your filling ingredients over the batter, and reduce the heat to medium-low.
Cover and cook for about 3-5 minutes, checking often to see if it’s done. When the edges have dried out and the middle is no longer liquidy, lift a small section with a spatula and check to see that the omelette is set. It will be golden in color and browned in spots. When it’s ready, loosen the omelette by sliding the spatula under it from each direction, and then fold one side over the other.
Cook for about one more minute. Carefully lift or slide it onto a plate and serve hot. Makes 2 omelettes.

Altered from http://blog.fatfreevegan.com/2007/09/vegan-omelette-for-one.html

Vegan Arroz Caldo

1 onion, diced
1 head garlic, minced
1-2 tablespoons ginger, minced
3 cubes low sodium vegetable bouillon
6 cups water
1 cup rice
1 tbsp soy sauce

Sautée onion, garlic and ginger in a large soup pot.  You can also leave the garlic and ginger in big chunks and just fish them out of the soup before you serve it.  Add vegetable broth.  Season with soy sauce.  Bring to a boil, then stir in 1 cup rice.  Cover, then lower the heat.  Cook over low, stirring often, until the rice is soft and swollen, about 30 minutes.