Tofu & Broccoli Lo Mein

Another no-recipe recipe, this can be made in any quantity and with any combination of ingredients... within reason, that is. ;)

Tofu & Broccoli Lo Mein

Ingredients:
vegetable oil
tofu, cubed and pre-baked
broccoli florets (I pulled mine straight from the freezer)
noodles, cooked to al dente (recommended: soba or whole wheat thin spaghetti)
brown sauce (I like to use this recipe)

Directions:
In a skillet over medium-high heat, stir fry the tofu and broccoli until slightly browned and crisp around the edges, about 3-5 minutes. Toss in the noodles and sauce, continuing to stir fry for another 2 minutes, or until the sauce has mostly been absorbed and everything is heated through.

Enjoy!

Veg & Tofu Shepherd's Pie

Okay, so I'm not going to post exact measurements with this particular recipe because you can really make as little (personal size casserole) or as much as you want so the quantities I used today aren't important. Also, the combination of veggies can be switched up depending on your taste and/or whatever you have on hand. I usually reach for the bag of frozen mixed veg straight from the freezer (a convenience that can't be overstated!) but today, I actually pulled fresh vegs from the fridge and supplemented with a few frozen staples like the peas and corn.

Today's version was baked in an 8" x 8" dish which made enough for 4 generous portions.

Veg & Tofu Shepherd's Pie

Ingredients:
olive oil (or butter, if you prefer)
mixed veg, fresh or frozen, diced (I used onions, carrots, celery, zucchini, sun dried tomatoes, snap peas, peas, and corns)
herbes de provence
garlic powder
salt & pepper to taste
AP flour
vegetable stock
crumbled tofu, previously baked
mashed potaotes to top everything

Directions:
Preheat oven to 350 degrees.

Saute the veggies in olive oil until softened, about 5-7 minutes. Sprinkle on the spices and flour (basically, you want to use as much flour as oil) and cook for another minute before adding the veggie stock, stirring until thickened to desired consistency. Transfer the veggie mixture to a casserole dish and cover with mashed potatoes. Bake at 350 degrees for 15-25 minutes, until the top is golden brown.

Enjoy!

Veggie Pot Pie

Pot pie is another one of those comfort foods that I like to make every couple of weeks. Not only is it yummy, but it's easy to switch things up flavor-wise and make it with pretty much any vegetable and protein combination I've got on hand. Plus, it's pretty hassle-free because I like to use refrigerated pie crust... which also makes it easy to throw together either a full-size dish to share, or a single-size casserole like today's version. Truth be told, I kind of prefer making this smaller version because the crust just seems to turn out better, and you're pretty much guaranteed a bite of crust with each forkful. ;)

Veggie Pot Pie

Ingredients:
1 Tbs. olive oil
2 Tbs. onion, diced (you guessed it- straight from the freezer!)
1/2 tsp. herbes de provence
1/2 tsp. dried thyme
pinch of garlic powder
salt & pepper to taste
4 ounces mixed vegs (again, straight from the freezer)
1 Tbs. AP flour
1 1/2 cups vegetable stock
protein of choice, pre-cooked: chicken, turkey, beef, tofu, beans
1 refrigerated pie crust

Directions:
Preheat oven to 400 degrees.

Remove pie crust from the fridge and set aside to come to room temperature, about 15-20 minutes.

Meanwhile, in a large saute pan over medium-low heat, cook the onion and all spices in olive oil until slightly softened, about 2-4 minutes. Stir in the mixed vegs and continue cooking for another 2 minutes or so until defrosted and starting to warm. Sprinkle on the flour and cook for another minute before adding the vegetable stock. Bump the heat up to medium and stir the veggie mixture until thick and bubbly, about 7-9 minutes. Stir in your protein of choice (I went with cannellini beans today) and set aside to cool slightly.

Unroll the pie dough and cut it to fit the casserole dish of your choice. (Because I decided to use an individual-size dish, I cut the rest of the dough into strips, sprinkled it with cinnamon & sugar, and spread them out on parchment paper to bake alongside the pot pie.) Spoon the veggie mixture into the casserole dish, cover with pie dough, making sure to cut several vent slits in the top to allow the steam to escape. Bake at 400 degrees until the crust is golden brown, about 8-10 minutes. Allow to cool slightly before breaking into the creamy goodness.

Enjoy!

Tofu & Corn Chowder with Roasted Red Peppers

I. Love. Chowders.

Whether it's your basic clam chowder (yum!), chicken & veg chowder, turkey, potato... I could go on and on... I love 'em all. I've made chowders many times over the years and each time, I like to change things up a bit. Traditionally, I start my chowders with bacon (usually turkey, although occasionally I'll go with the real stuff) or salt pork (one of the very few culinary teachings from my New Englander mother that stuck with me), then saute the onions and any other veg in that salty goodness before adding flour to make a roux, so on and so on. This time, however, I kept things pretty light and extremely easy while maintaining that essential chowder flavor/texture that I love so damn much.

Tofu & Corn Chowder with Roasted Red Peppers

perfect to pack for dinner at work!

Ingredients:

1 Tbs. olive oil (yes, butter would be better but I rarely have REAL butter in the house anymore)

1/2 cup onion, finely diced (straight from the freezer)

1 tsp. dried thyme

1 tsp. dried rosemary, crushed

1 bay leaf

1/2 tsp. garlic powder

1 (14.5 ounce) can cream-style corn (this was a MAJOR cheat for me because I would normally use fresh corn on the cob, scraping the cobs or "milking" them to achieve the same final product)

1 cup milk (I used plain soy, although with other chowders I'll buy real dairy milk)

2 cups of vegetable or chicken stock

1 cup corn (straight from the freezer again)

1/4 cup roasted red peppers, diced (I usually have a jar of these in the fridge or pantry)

4 ounces of previously baked tofu, diced (of course, chicken or turkey is awesome here as well)

salt & pepper to taste

Directions:

In a medium pan over medium-low heat, cook the onion and spices in olive oil until softened and fragrant, about 3-5 minutes. Here's where it gets really complicated so pay attention: Dump in the rest of the ingredients and simmer for 10-15 minutes until everything is heated through. Serve with a hunk of crusty bread or some biscuits, and you're golden.

Enjoy!

Autumn Gardener's Pie (aka Vegetarian Shepherd's Pie)

Shepherd's Pie is traditionally made with minced lamb and vegetables in gravy, topped with mashed potatoes. (Shepherds herd sheep... makes sense, right?) What I grew up eating was made with ground beef instead of lamb, which is actually called Cottage Pie, even though it is still commonly referred to as Shepherd's Pie and I daresay that's what most people think of when Shepherd's Pie is mentioned. When I started making the dish for myself, it was always with ground turkey or chicken instead of beef, and the mashed potatoes frequently had parsnips, turnips, or cauliflower mixed in. Delicious, yes. But in the last few years, I've discovered just how easy it is to translate this dish into a vegetarian one, both as a single size casserole like today's recipe, or a larger casserole to feed a crowd as I've brought to work several times to share with the techs. Either way, it measures up to the traditional recipe, and it's incredibly easy to throw together since it's made with ingredients I always have in my pantry and fridge/freezer.

Autumn Gardener's Pie (aka Vegetarian Shepherd's Pie)

Ingredients:

2 Tbs. olive oil

1/2 small onion, diced (I was out of shallots which would've been my go-to, so I used frozen instead)

eggplant, diced (I had some leftover in the freezer)

1 carrot, peeled and diced

2 sun dried tomatoes, diced (I like the sweetness these add)

1 small zucchini, diced (fresh or frozen, whatever you have on hand)

1/2 tsp. garlic powder

1/2 tsp. dried rosemary, crushed

1/2 tsp. dried thyme

1/2 tsp. dried parsley

pinch of dill

salt & pepper to taste

1 Tbs. AP flour

1 1/2 cups vegetable stock

2 ounces of tofu, previously baked (I had some leftover in the fridge, otherwise I probably would've left this out)

1/4 cup sweet corn (I always have this in the freezer)

1/4 cup peas (again, always in the freezer)

dash of Worcestershire sauce

8 ounces butternut squash, diced (I had a bag in the freezer which made it super easy)

1/4 tsp. ground nutmeg

sprinkle of Parmesan cheese

Directions:

Preheat the oven to 350 degrees.

In a saute pan over medium-low heat, cook the onion, eggplant, carrot, tomatoes, zucchini, and all spices (except nutmeg) in olive oil for 6-8 minutes, until slightly softened. Sprinkle in the flour, stir to coat the vegetables, and continue cooking for another 1-2 minutes before adding the vegetable stock. Raise the heat to medium-high and bring the sauce to a bubble, stirring for 3-5 minutes until "gravy" has thickened. Add in the tofu, corn, peas, and a dash of Worcestershire sauce, then turn off the heat and allow everything to come together.

Meanwhile, in a separate pot, cook the butternut squash in a small amount of water (omit water if using frozen like I did) until heated through and soft enough to mash, about 8-10 minutes. Remove from the heat, mash with a fork, and stir in the nutmeg.

Pour the veggie mixture into an individual size casserole dish and top with the mashed butternut squash. Sprinkle on some Parmesan cheese, and bake at 350 degrees for 15-20 minutes, until the top is slightly browned. Cool for at least 15 minutes before diving in.

Enjoy!

Veg(etari)an Minestrone Soup

With fall upon us, I have this driving need to make soup. It's a comfort food and I find it be very soothing, both in the eating AND in the process of making it because I can just go with the flow and toss in whatever I have in the fridge/freezer/pantry. One of my favorite forms of cooking is what I like to call the Pantry Game: What can I make with what I've got on hand? Not to toot my own horn or anything, but I kind of rock at this game because I keep a very well stocked pantry and the creative challenge really gets me thinking outside the box. Soup is one of the easier pantry challenges because, basically, anything goes. Having basic staples like different kinds of pasta, canned beans, canned tomatoes/sauce/paste, loads of frozen vegs, and an abundance of spices allows me the freedom to experiment whenever I feel like it.

I'm off work today and it's been overcast all day after rain moved through last night. It's not exactly cold out, but with the lingering dampness, it's the kind of day that just screams for something cozy to eat in front of the TV with the dog in your lap. (That's just a suggestion, albeit one of my favorite serving suggestions... you can eat it however you want.)

Veg(etari)an Minestrone Soup

Ingredients:
1 Tbs. olive oil
1 medium onion, diced
2 carrots, chopped
2 ribs of celery, chopped
1 pint of cherry tomatoes, diced (I usually just use a can of diced tomatoes, but thought, what the hell?)
1 bay leaf (I always throw a dry bay leaf into my soups)
1 Tbs. garlic powder (oh go ahead, use the fresh stuff if it doesn't give YOU a migraine)
1 Tbs. dried basil
1 Tbs. dried rosemary, crushed
1 Tbs. dried parsley
1 Tbs. dried dill
1 Tbs. lemon pepper
1/2 tsp red pepper flakes (I didn't necessarily want a spicy soup, but it gives a nice heat in the background)
salt & pepper to taste
6 cups of vegetable stock (I suppose you could use water, but why? chicken stock is another good option if you don't care about it being vegetarian)
1 (24 ounce) jar of marinara (whatever you have in the cupboard is fine; I never actually use the stuff with pasta since I like to make my own, but it works fabulously in this application) *feel free to use tomato sauce instead or even V-8 juice
2 inch piece of Parmesan rind (I've mentioned this before here) *omit for vegan recipe
8 ounces of mixed veg (if you don't have this staple in the freezer... *shakes head* you're an idiot, and just made a whole lot of extra work for yourself) *depending on the brand, this will include green beans, corn, lima beans, peas, carrots, okra, and/or potatoes
1 (15 ounce) can of cannellini beans, drained and rinsed (really, any kind would work- these happen to be MY favorite)
1 cup of dried ditalini (elbow macaroni or orzo would work here, or even rice)
7 ounces of extra-firm tofu, diced and baked (I've mentioned baking tofu before here)

Directions:
In a large stock pot over medium heat, cook the onion, carrots, celery, and cherry tomatoes in olive oil until softened, about 10 minutes. Add in all spices and stir to combine before pouring in the vegetable stock, marinara, and Parmesan rind. Raise the heat to medium-high and bring soup to a low boil for about 10 minutes before once more reducing the heat to medium and adding in the mixed veg. Continue to simmer the soup for another 10 minutes or so, until the added vegs start to soften before tossing in the beans and dry pasta. By now, the soup should be thickening somewhat so turn the heat to low, add the tofu, and cover, simmering for another 5-10 minutes until the pasta is cooked. Don't forget to remove the bay leaf before serving. And, like most of my soups, this one freezes beautifully... if you have any leftover, that is. ;)

Enjoy!

Vegetarian Tofu Chili & Cornbread

Vegetarian Tofu Chili

Ingredients:
1 sweet onion, diced (preferably vidalia)
1 bell pepper, diced (preferably red, yellow, or orange)
3 (14.5 ounce) cans of diced tomatoes (with or without green chilies or jalapenos... dealer's choice)
3 (15.5 ounce) cans of beans (light or dark kidney, black, cannelini, navy... dealer's choice)
1 (6 ounce) can of tomato paste
1 Tbs. sugar
3 Tbs. chili powder
3 Tbs. cumin, divided
1 Tbs. paprika (sweet or smoked)
1 Tbs. red pepper flakes
pinch of cinnamon
pinch of oregano
1 tsp. parsley
1 tsp. cilantro
salt & pepper, to taste
cayenne pepper, to taste
1 (14 ounce) package of extra firm tofu, drained, crumbled, and patted dry

Directions: (The method I use is stupidly simple and beyond easy.)
*Step one: Plug in a large crock pot.
*Step two: Dump in all ingredients except the tofu and 1 Tbs. of the cumin.
*Step three: Set crock pot to LOW for 6 to 8 hours and forget about it. This is best when done overnight.
*Step four: When the chili has been cooking for at least 6 hours, take the drained/dried tofu and spread it out on a baking sheet (lightly sprayed with cooking spray), sprinkle on the remaining 1 Tbs. of cumin, and bake at 350 degrees for about 20 minutes, stirring occasionally. Why do this extra step? The texture of the tofu changes and becomes "meatier" which holds up better in the chili. After the tofu has baked to desired texture, stir into chili base and unplug the crock pot. Let the chili set for at least an hour (though longer is better) to allow the tofu to fully absorb the spicy goodness.

Not-So-Crumbly Cornbread

Ingredients:
2 (8.5 ounce) boxes of Jiffy corn muffin mix
2 eggs
1/3 cup of milk
1 (14.7 ounce) can of cream style sweet corn

Directions:
Mix all ingredients together. Pour into a lightly greased/buttered baking dish and bake at 350 degrees for 22-25 minutes or until a toothpick inserted in the center comes out clean.

Enjoy!

Tofu Parmesan

Tofu Parmesan

Ingredients:
1 lb ground chicken breast
3 links of Italian sausage, removed from casing
1 egg white
1/2 cup panko bread crumbs
2 Tbs milled flax seeds
1/4 cup each low fat shredded mozzarella and parmesan
spices (onion, garlic, herbes de provence, thyme, basil)

leftover sauteed tomatoes, zucchini, bell peppers
1 sm can tomato sauce
2 cups broccoli slaw

4 slices previously baked tofu
2 Tbs parmesan cheese (from the can is best)
sprinkle each of shredded mozzarella and parmesan

Directions:
Combine all meatball ingredients until well mixed and form into golf ball sized balls. Roast on wire rack on baking sheet in a 400 degree oven for 15-18 minutes, until well browned and cooked through. Meanwhile, reheat sauteed tomato mixture with can of tomato sauce, adding pinch of red pepper flakes. Lightly press the tofu slices in the grated parmesan before crisping up in a saute pan in a little bit of olive oil. Dump any remaining parmesan into the tomato sauce so as not to waste it. Once tomato sauce comes to a slow simmer, stir in broccoli slaw then turn off the heat, allowing the slaw to warm through yet retain it's crunch. Sprinkle the crisped tofu slices with the shredded cheese and move to the oven just until melted. Build as follows: tomato sauce with broccoli slaw on the bottom of bowl, 2 slices of tofu parmesan on top, chicken meatballs on the side. For my vegetarian friends, just skip the meatballs. :)

Enjoy!

Red Chili

Chili was always one of my favorite meals that my mother made when I was growing up and I thought she made the best. Well, the best until I started making my own versions. It’s been a number of years since I’ve eaten any of Magee’s chili, but what I remember was a pretty basic (I’ve come to learn) ground meat/bean/tomato based thick stew which also included elbow macaroni to stretch a pound of meat into a bigger pot of food to feed the family. Imagine my surprise when I realized that there are other types of beans out there besides red kidney beans! And playing around with spice blends… absolute nirvana! I’ve made many different versions of chili, and here’s the first of this season’s offerings…


Ingredients:

1 Tbs. olive oil or vegetable oil (the olive oil was close at hand in this case)
1 lb. lean ground beef (I also use ground chicken or turkey in other versions)
1 sweet onion, diced
½ tsp. ground cinnamon (it’s warm and spicy at the same time and such a small amount isn’t glaringly obvious)
1 Tbs. cumin (the smoky scent just screams chili to me!)
1 tsp. garlic powder (do I have to remind you that fresh garlic gives me migraines? Of course you could use real garlic instead!)
1 tsp. onion powder
3 Tbs. chili powder (you could always use one of those pre-packed spice blends for chili, but I like to play around with the flavors myself)
1 tsp. dried cilantro
1 tsp. cayenne pepper (I’ve also used hot sauce, but today it was the powder)
1 sm can (4 oz.) tomato paste
1 lg can (28 oz.) tomatoes (diced or crushed)
2 sm cans (16 oz. each) fire-roasted tomatoes (diced or crushed)
3 sm cans (16 oz. each) beans, drained and rinsed (I used a mix of cannelloni, red kidney, and dark red kidney)

2 cups water (no reason you couldn't use chicken or vegetable stock, I just didn't have an open carton in the fridge)
2 Tbs. balsamic vinegar (this adds a sweetness and tang in the background)
1 package of extra-firm tofu, drained, diced (I actually like the texture of this added protein and tofu soaks up flavors like a sponge!)

*optional toppings: sour cream, queso fresco, cheddar cheese, chopped cilantro, hot sauce… the ideas are practically limitless!
I know, long list of ingredients, but it really is one of the easiest dishes to prepare. I’ve used the slow-cooker for this process, but I prefer to just do it the old fashioned way: On the stove top. So, in a large soup pot over medium high heat, cook the ground beef and onion in the oil until browned. Drain off any excess fat if necessary. Add in all of the dry spices and continue to cook the meat mixture for 3-5 minutes or until the spices become very fragrant. Stir in the tomato paste and cook for another 2-3 minutes before adding in the canned tomatoes and water. Turn the heat to medium low and simmer for 20-30 minutes, stirring occasionally, until chili starts to thicken. Stir in the beans, balsamic vinegar, and tofu. Drop the heat to low and cover the pot (I cock the lid so steam can still escape), allowing the chili to gently simmer for another 30-40 minutes, stirring occasionally, before serving with the desired topping(s). I didn’t have any sour cream in the fridge (my topping of choice) so I used a little queso fresco and cilantro instead.

Enjoy!