Vegan Tofu Sofritas Burrito

Rice:
2 cups cooked basmati rice, warm
1 1/2 tbsp lime juice
1 tsp canola oil
2 tbsp cilantro, chopped
1/4 tsp salt
Sofritas:
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
2 tbsp tomato paste
12.3 tetra box extra-firm tofu, crumbled
1 cup vegetable broth
Corn:
2 ears white corn
1/2 poblano chili
1/4 cup red onion, diced
1/2 jalapeno, minced
2 tbsp cilantro, chopped
1 tsp lime juice
Peppers:
1 green bell pepper, sliced
1 red onion, sliced
1 tsp fresh oregano, minced
1 tbsp canola or soybean oil
Beans:
1 can pinto beans, rinsed and drained
1 tsp cumin
2 cloves garlic, minced
1 tsp canola oil
Guacamole:
2 avocados
1/2 jalapeno, seeded, and minced
1/4 cup red onion, finely chopped
2 tbsp cilantro, finely chopped
1 tsp lime juice, fresh
1/4 teaspoon salt
Tomato salsa:
2 roma tomatoes, cored and diced
1/2 cup red onion, diced
1/2 jalapeno, seeded and minced
2 tbsp cilantro, chopped
1/2 cup romaine lettuce, shredded
Tortillas

Drizzle the lime juice and oil over the top of warm rice, sprinkle with 2 tablespoons chopped cilantro and salt; fluff with a fork.

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 the tomato paste; cook another minute. Add the crumbled tofu and broth, cooking until the liquid has reduced and the flavors have melded, about 5 minutes.

Roast the corn and poblano chilies on a grill or BBQ and let cool. Cut the corn off the cob. Dice the Poblano chilies, onion, and red jalapenos. Combine all the ingredients and season to taste.

Saute green bell peppers and red onion in oil with chopped, fresh oregano until slightly crisp.

Heat oil in a pan over medium heat and add garlic. Saute for two minutes, add beans, cumin, and stir until heated.

Combine all of the guacamole ingredients into a bowl, and mash together until smooth. Add additional lime juice or salt to taste.

In a small bowl, combine the tomatoes, red onion, jalapeño, and cilantro.

Warm tortillas over a gas burner or in the microwave for about 15 seconds. Place on a flat surface, evenly distribute the rice, sofritas, beans, peppers, corn, tomato salsa, guacamole, and lettuce. Fold the flap nearest you over the filling, then fold in the sides. Roll burrito away from you, keeping it tight to form a log. Rest, seam side down.

Altered from http://www.danaslatkin.com/vegetarian-recipes/farmgirl-tofu-chile-sofritas/
http://chipotlefan.com/index.php?id=recipes
http://veryculinary.com/2013/07/22/chipotle-steak-burrito/

Vegan recipes from Food Network!

My all time biggest inspiration has to be Chloe Coscarelli who was the first vegan who won Cupcake Wars! Quite a few vegan bakeries actually compete but few win, and even fewer post the recipes they competed with online so I really appreciate Chloe's website! I have her first cookbook and am going to buy her dessert cookbook which just came out this month. Recipes and more at http://chefchloe.com/vegan-recipes.html and episode review and pic credit to http://archives.quarrygirl.com/2010/06/22/vegan-cupcakes-ftw-chloe-coscarellis-huge-food-network-victory/

Next up has to be Trisha Yearwood's Black Bean Lasagna. I'm not a big fan of Southern cooking, but I watch her show just in case, and I'm glad that I did because the whole entire episode was vegan! She won me over with making using tofu ricotta with nutritional yeast on national television. These are seemingly secret vegan cooking methods that hardly anyone knows about so I was really moved almost to tears that she showcased this alternative on her show. I'm so happy that families like hers have a Veggie Night every now and then and because of this episode I am hopeful that other families who don't have one yet will try it! Recipe here http://www.foodnetwork.com/recipes/trisha-yearwood/black-bean-lasagna-recipe/index.html

More dessert from guess who? Giada De Laurentiis! As a big fan of her show, I would recognize that clean, beautiful presentation anywhere, but little did I know one exciting fact. In the episode, she revealed that her mom is vegetarian. I wonder if she knows Chloe Coscarelli? With things like Italian sausage and pepperoni, Italian vegetarians is something I had not heard of until Chef Chloe. The only qualm I would have about this recipe is that I'm guessing it must be consumed within a couple of days or less otherwise I imagine the avocado would spoil fast like it usually does but when I feel like melting chocolate I definitely want to try this recipe. Thanks Giada! Recipe here http://www.foodnetwork.com/recipes/giada-de-laurentiis/chocolate-avocado-mousse-recipe/index.html

One recipe I've been dying to try is these Pierogis. I was pretty moved when I saw them in Home Made in America with Sunny Anderson because they were made by a woman who is also named Kathleen. Even better, she said she uses them as payment to get heads to help on her horse rescue farm, and at the time I was really into a farming game on Nintendo 3DS, so I felt we were intensely related, though I was only farming in a game xD. Recipe here http://www.foodnetwork.com/recipes/pierogies-recipe/index.html

Lastly is this vegan chili also from horse rescue farm home cook Kathleen <3. I think about it every now and then because of how satisfying the meat eating farm helpers said it was in the episode. When I can gather the numerous amount of ingredients used to make this chili flavorful and hearty, I really look forward to putting it together. Two Kathleen's making vegan chili ftw! Recipe here http://www.foodnetwork.com/recipes/veggie-chili-recipe/index.html

Vegan Peanut Butter Pudding

1 tetra box firm tofu
2/3 cup creamy peanut butter
2/3 cup cane sugar
2 tablespoons soymilk

Blend tofu with soymilk till smooth. Add sugar, blend till super smooth. Add peanut butter. Blend till smooth. Useful as a coffee substitute as half a cup may wake you up. Served right away it is a sweet thick pudding. Rest will thicken a bit when refrigerated. Serves 4.

Slightly altered from http://www.yummly.com/recipe/external/Sinful-Tasting-Delicious-Peanut-Butter-Mousse-_Vegan_-Gluten-Fre-Food_com-150061

Vegan Soy Chorizo Taco Lasagna (Halloween Style)

9 lasagna ribbons, dash of salt and canola oil
1 can Trader Joe's vegetarian refried beans
1 package medium firm tofu, drained then cubed
1 package soy chorizo
1 cup onion, diced
1/3 cup orange bell peppers, diced
1/3 cup yellow bell peppers, diced
1/3 cup red bell peppers, diced
2 cloves garlic, minced
1 1/2 cups Chinese black rice
2 tbsp canola oil
3 cups vegetable stock
1 14.5oz can diced tomatoes, undrained
1 tablespoon chili powder
1 teaspoon oregano
1 teaspoon cumin

Drain tofu, place on a plate and plate another plate on top of it. Place an object, such as a bottle of ketchup on top of the plate, and let water drain from tofu for at least 20 minutes.

In a large pot stir fry the onion, bell peppers, garlic and rice in oil for 3 minutes. Add the stock and diced tomatoes plus the juice. Bring to a boil, and stir in chili powder, oregano, and cumin. Reduce heat, cover and simmer for 40 minutes, or until rice is done and liquid gone.

In a different large pot, fill 2/3 with water and bring to a boil. Add lasagna ribbons, salt, and oil. Cook three fourths of the way and remove from fire. Let sit in water for 5 minutes or until lasagna is desired size but still firm enough to grab. With tongs, remove lasagna ribbons onto plates to cool and set aside. While the lasagna ribbons are boiling, spread refried beans onto the bottom of an 11x13" pyrex.

While lasagna is cooling, use the same large pot to saute tofu for 1 minute to remove additional moisture that has not been removed from draining. Add soy chorizo, stir till well combined, let simmer for 5 minutes, and remove from fire.

To assemble the lasagna, lay down three ribbons, and top it with half of the soy chorizo and tofu mixture. Top it with three more ribbons, and the rest of the soy chorizo and tofu mixture. Lastly, top it with the three last ribbons and the black rice. If you have Halloween style cookie cutters and extra pieces of bell peppers left over, shape bell peppers with cookie cutters and arrange on top of rice as a cute decoration

Altered from http://vegweb.com/recipes/mexican-brown-rice

Vegan Green Tea Pudding

1 carton soft silken tofu (12 oz), drained
1 1/2 tsp green tea powder
2 tbsp unsweetened soymilk (I used Kikkoman)
2 tbsp pure maple syrup
2 tbsp corn syrup
2 tbsp sugar

Blend all until smooth. Made to be very sweet, use half of sweeteners for a more subtle taste. Useful as a coffee substitute as half a cup may wake you up. To eat right away, serve with two ice cubes per half cup and stir until cold. Best if eaten right away before ice melts to make the pudding watery. Chill the rest.

Altered from http://www.asianweek.com/2008/03/09/green-tea-tofu-pudding/, http://vegweb.com/index.php?topic=11924.0

Vegan Sundried Tomato Mozzarella Tofu Patties

12 oz textra box firm tofu
1 package Tofu Burger Patty Mix
3 pieces sundried tomatoes + 2 tbsp oil from jar of Giada Sundried Tomatoes
1/2 cup Daiya nondairy mozzarella cheese shreds

With a pair of scissors, cut off 4 triangle ends of the tetra box of tofu, carefully draining the liquid inside. Cut off the top of the box and empty into a small mixing bowl.
Grab three pieces of sundried tomatoes from the jar and slice them approximately into 1cm pieces. Add Tofu Burger Patty Mix to the bowl and knead together. Add half sundried tomatoes to the bowl, knead again, and then the remaining half to evenly distribute the tomatoes. Do the same with the cheese.
Warm a large skillet on medium heat and add 2 tbsp oil from the jar of sundried tomatoes. Divide the tofu mixture into 5 pieces and form 5 patties. Cook until patties move easily in the pan and flip to brown the other side. Serve with your choice of bread, rice and vegetables (e.g. bell peppers and eggplant), or delicious by themselves.

Altered from recipe on Tofu Burger Patty Mix

Vegan Kabocha Squash Lasagna

9 lasagna ribbons

2 1/2 cups brown onions (3 small onions), chopped
2 tbsp olive oil

1 pound Kabocha squash (half of a small squash), peeled and cut into 1/4″ slices

2 cups veggie broth

1 tsp thyme

1 tsp sage

1 box tofu

2 tbsp lemon juice
2 tsp onion powder
1 tsp salt
1/2 tsp freshy ground pepper
1/2 tsp cayenne pepper

1 package Daiya nondairy cheddar cheese shreds

Preheat oven to 375°F.

Preheat large saute pan for 30 seconds. Add 2 tbsp olive oil and saute onions until soft, stirring occasionally. Transfer to a bowl and set aside.

Return same pan to heat and add sliced squash, broth and herbs. Bring to a boil and cook on high heat until broth almost all of the broth has evaporated. Separate from broth and set aside.

Meanwhile blend tofu with the lemon, onion powder, salt, pepper, and cayenne.

Coat a 13 x 9 x 2-inch pyrex with the remaining broth.

Lay down 3 lasagna noodles and coat with tofu ricotta. Place squash on top of the lasagna in a thin layer. You’ll be making two layers of the squash so just use half now. Place half of onions on top of squash and sprinkle around desired portion of shredded daiya. Repeat for the second layer.

Top with the final 3 lasagna sheets. To finish sprinkle with shredded daiya.

Bake for 20 min or until daiya shreds are melted.

Altered from http://gavanmurphy.com/butternut-squash-lasagna/

Vegan Pad Thai (without meat, eggs, and anchovy paste)

1 pound rice noodles
1 pound firm tofu
canola oil, as needed
1/2 cup soy sauce
1/2 cup white vinegar
3/4 cup sugar
2 tablespoons ketchup 
2 teaspoons paprika
2 teaspoons finely chopped garlic

Cover the noodles with warm water in a large bowl and allow them to soak for 30 minutes. They should be flexible and soft, but not soft enough to be mashed with your fingers. Drain them and put them aside.
Mix the soy sauce, vinegar, sugar, and ketchup, and paprika in a bowl. Stir until well blended. The sugar won't dissolve completely, but that's okay. Heat several tablespoons oil in a medium hot wok and add the noodles coating them with the oil. 
Add the soy sauce mixture and garlic into the wok and bring to a boil while gently folding the noodles. Drain and cube the tofu then add them to the noodles. Lower the heat a bit and keep the liquid boiling while frequently folding the noodles till the liquid has been absorbed.
Makes: 4 servings, Preparation time: 15 minutes: Cooking time: 1 hour

Altered from http://vegweb.com/index.php?topic=14784.0 

Vegan Spinach Lasanga

2 cans Hunt's tomato sauce or Prego or Ragu
1 box lasagna ribbons, boiled and drained
1 block firm tofu
1 small onion, diced
4 cloves garlic, minced
1 block vegan gourmet mozzarella cheese, shredded or ~2 cups Daiya Mozzarella Cheese, shredded
2 cups frozen spinach, boiled and drained
2 tbsp lemon juice
3 tsp basil
1 tsp oregano
1 tsp salt

In a blender, process tofu, onion, garlic, juice, basil, oregano, and salt then mix in spinach. Cover the bottom of a 9x13 Pyrex with 1 cup of sauce. Place three ribbons on top of the sauce about an inch apart. Cover the ribbons with half of the tofu mixture and 1/2 cup of the cheese. Place three more ribbons on top of the tofu mixture about an inch apart. Cover the ribbons with 1 cup of tomato sauce, the rest of the tofu mixture, and another 1/2 cup of cheese. Place three more ribbons on top of the tofu mixture about an inch apart. Cover the ribbons with 1 cup of tomato sauce and 1 cup of cheese. Bake at 350 degrees for 30 minutes and cool. 


Altered from How it All Vegan! cookbook

Vegan Creamy Tomato Soup

1 medium onion, diced
6 cloves garlic, minced
1/2 tsp salt
1 tsp dill weed
1 tbsp olive oil
1 14.5 oz can diced tomatoes
2 cups vegetable broth
1 tbsp organic sugar
2/3 cup soft tofu

Saute onions, garlic, salt, and dill in oil on medium heat until onions are translucent. Add tomatoes, vegetable broth, and sugar. Cover and simmer over low heat for 20 minutes. Blend tofu and 1 1/2 cups of vegetable broth until smooth. Add to soup pot and serve immediately. Makes 5 bowls of soup. 

Altered from How it All Vegan! cookbook