Vegan tuscan kale salad

I love True Food Kitchen. I have been making this recipe for about a year now, ever since True Food Kitchen posted it on their web site. Their food is healthy, well-balanced and tasty, with many vegan and vegetarian options. I had never eaten kale before having this salad. When I was in high school, I used to work at a retirement home that used kale as decoration for the salad bar. The kale should have been IN the salad bar!!!
This salad is great on its own, but can also be served as a side salad with lunch or dinner. If I ever start having friends over for vegan dinner parties (which I want to start doing!), I would make them this salad as a starter. It's one of those salads that makes people really like kale!

Vegan version of True Food Kitchen's Tuscan Kale Salad

Food as Medicine Kale is among the most nutrient-dense commonly eaten vegetables. One cup provides 1,327 percent of the Daily Value (DV) for vitamin K, 192 percent of DV for vitamin A, and 88 percent for vitamin C.

Ingredients

4-6 cups kale, loosely packed, sliced leaves of Italian black- midribs removed and chopped into strips or bite-size pieces (any store-bought kale will work) juice of 1 lemon 3-4 tablespoons extra-virgin olive oil 2 cloves garlic, mashed salt & pepper, to taste hot red pepper flakes, to taste 2/3 cup mozzarella Diaya cheese 1/2 cup freshly made bread crumbs from lightly toasted bread (or store-bought panko bread crumbs)

Instructions

Whisk together lemon juice, olive oil, garlic, salt, pepper, and a generous pinch (or more to taste) of hot red pepper flakes. Pour over kale in serving bowl and toss well. Add 2/3 of the cheese and toss again. Let kale sit for at least 5 minutes. Add bread crumbs, toss again, and top with remaining cheese. Ingredients  Chopped kale  Dressing  Finished kale salad  Ready to serve  Want to know more about True Food Kitchen? Here is info from Dr. Weil's website: Concept: All True Food Kitchen locations feature dishes that closely adhere to the principles of Dr. Weil's anti-inflammatory diet. They are intended to be a new kind of restaurant: one in which delicious flavors, healthy nutrients, environmental awareness and an inviting atmosphere come together to create an unforgettable dining experience. Dishes are influenced by Mediterranean, Asian and Californian cuisine, and include soups, appetizers, salads, pasta, rice and noodle dishes, wood grilled dishes, sandwiches and burgers, brick oven pizzas and desserts. Sample dishes: Wild Smoked Salmon with Shaved Radishes; Lemon Cream & Wasabi Peas; Sashimi Tuna Salad with Avocado, Cucumber, Tomato, Edamame & Ginger; Curry Chicken with Rice Noodles; Tuscan Kale Salad; Cauliflower & Cashews; Herbed Hummus; Green Tea Soba Noodles with Peas; Bok Choy & Lemongrass; Fresh Tomato Pizza with Pasilla Chile & Manchego; Grilled Wild Ahi Sliders with Wasabi, Radishes and Cucumber on Pumpernickel; and Natural Half Chicken with Farro, Walnuts, Dried Fig, Brussels Sprouts & Squash. Each location features catering, take out, breakfast, a selection of coffee drinks, natural juice blends, hot and cold tea, sparkling wine cocktails, organic and low-calorie beer and sake. All wines are selected based on wineries' commitment to organic, biodynamic and/or sustainable farming practices. Engrained in True Food Kitchen's ethos is a commitment to a conscious, community-based dining experience - a commitment that ensures that, no matter how many locations are established, True Food will never become what one thinks of as a "chain." Food sources: All True Food Kitchen locations use local, organic sources whenever possible. For example, the Phoenix location receives most of its produce from McClendon Farms, a 25-acre, USDA-certified organic produce farm in Peoria, Arizona. All locations also use the organic extra virgin olive oil and tomatoes that Dr. Weil worked to develop with Lucini Italia, which he considers the finest quality in the world. Green features: The restaurants are decidedly "green" with environmentally friendly accoutrement including: High efficiency kitchen equipment Low voltage LED lighting Waterless urinals (saving 40,000 gallons/year) Ultra low water faucets Low VOC paint White oak butcher block tables and counter tops Reclaimed wood floors Recycled quarry tiles Natura water purification unit. (True Food Kitchen creates both still and carbonated bottled water in-house. Bottles are cleaned, sterilized and reused, eliminating plastic bottle waste). True Food Kitchen locations: Phoenix, Ariz. (opened Oct. 2008) Biltmore Fashion Park 2502 E Camelback Rd. Phoenix, AZ 85016 602.774.3488 Newport Beach, Calif. (opened Aug. 2010) Fashion Island 451 Newport Center Dr. Newport Beach, CA 92660 949.644.2400 Scottsdale, Ariz. (opened Nov. 2010) Scottsdale Quarter 15191 N Scottsdale Rd. Scottsdale, AZ 85254 480.265.4500 Santa Monica, Calif. (scheduled opening Apr. 2011)

Vegan quinoa black bean patties on lettuce buns with chili lemon baked french fries

I recently ate at The Mission in Scottsdale. It is not a vegan restaurant, but they were able to tell us which items were vegan. One of those items was their Mission Fries, which are sweet potato and potato fries + lemon + chile + cumin. They were tangy and super delicious! I always love it when the ingredients are listed on the menu because I am a diehard recipe copycat! So, I grabbed a bag of potatoes earlier this week to test my copycat recipe. My fries (which are baked, not fried) were a perfect compliment to my quinoa black bean patties, which I sandwiched between 2 leaves of romaine lettuce. I have also come to realize that my quinoa black bean mixture would make a wonderful vegan bean dip! I could even layer it with vegan sour cream, salsa and some teese cheese....I gotta try that for my next party! My sister who is not vegan always hates when I ask her to try the food I make, but when she does, she usually likes it. So, I ended up making her a patty and fries, as well.

Chili Lemon Baked French Fries (HibbardKitchen original recipe)
Makes 4 servings

Ingredients
3 large potatoes (slice how you like-we make long thin french fries, as they bake quicker)
2 tbsp of fresh lemon juice (adding zest would increase the lemon factor....gonna try this next time)
2 tbsp of olive oil
1/2 tsp chili powder (or to taste)
1/2 tsp cumin (or to taste)
salt to taste

Directions
1. Preheat oven to 400 degrees
2. Mix the lemon juice, olive oil, chili powder, cumin and salt in a small bowl
3. Remove skin from potatoes and slice into french fries
4. Place sliced potatoes in large bowl

5. Pour the oil mixture over the potatoes and toss to coat
6. Lightly spray your cookie sheets with oil (we used 2 cookie sheets)
7. Place coated potatoes onto the cookie sheets
8. Bake in oven for 15 minutes, then switch the upper cookie sheet to the bottom rack and the bottom cookie sheet to the top rack. Bake another 15 minutes or until lightly browned and crispy

I presented the fries to my sister like this...I knew she couldn't resist!

The next time I make these, I am going to experiment with ingredients that might help create a firmer patty. I am also going to experiment with making this recipe into a layered bean dip...
Quinoa Black Bean Patties
Makes 6 patties
Ingredients

• 2 garlic cloves, minced .
• 1 jalapeno pepper, seeded & sliced .
• 1/2 tsp ground cumin .
• 1 c quinoa . (you can use inca red variety or regular quinoa)
• 1 (14 oz) can black beans, rinsed & drained .
• 1/2 tsp chili powder .
• 1/2 c red onions, grated & squeezed dry .
• 1/4 c fresh cilantro, sliced .
• 1/3 c dry breadcrumbs .
• 3 tbsps extra virgin olive oil . (1 for the patty mixture and 2 for the cooking...we just spray the pan, so we only use 1 tbsp of oil to make this recipe)
• 1/4 tsp fresh ground black pepper .
• 3/4 tsp salt

Directions

• Step #1 Rinse quinoa under cool water for couple of mins in fine sieve to remove bitterness. (we never do this)
• Step #2 Put in rice cooker with just over 1 & 1/3 c water & set to cook. (or follow quinoa stove top cooking instructions on your quinoa package)
  
  
  
• Step #3 Transfer to food processor/blender fitted with metal blade.
• Step #4 Add beans, garlic, salt, jalapeno, 1 tbsp of oil, onion, cilantro, chili powder, cumin & pepper.
  
  
• Step #5 Puree until smooth. (if the mixture is really soft, you can put in the refrigerator for 30 minutes to an hour to make it easier to handle)
  
  
• Step #6 Form into six 1/2-inch thick patties.
• Step #7 Place bread crumbs in shallow bowl. (The bread crumbs help the patties hold together while cooking)
  
  
  
• Step #8 Press patties into crumbs, turning to coat both sides.
• Step #9 In non-stick skillet, heat remaining oil over medium-high heat. (I use my oil spritzer, so that I am not using the 2 tbsp oil the recipe calls for cooking in)
• Step #10 Cook patties in batches, turning once, for 8 mins or until browned.
  
  
• Serve with buns or lettuce leaves
  
  

Vegan sweet chile lime tofu with lime cardamon quinoa and collard greens

I saw this recipe pop up on yumsugar today and knew I wanted to make it. It is super healthy (no oils or fatty ingredients in it at all). I'd venture to say it is weight-watcher's friendly, too. The verdict is that this is a recipe we'll make over and over. It is super simple, quick and very flavorful.

I was surprised I had cardamon, as I have never used it before and this is my spice-drawer-o-rama:

 I wasn't sure where to buy collard greens, but I was able to find them at Fresh And Easy, which was awesome! I was also able to find pre-cooked quinoa, which cuts this recipe prep time by a lot.

Vegan sweet chile lime tofu with 

lime cardamon quinoa and collard greens

INGREDIENTS
Quinoa:
3/4 C quinoa, rubbed/rinsed, drained
Zest from one lime, divided in half and slice lime for garnish (use 1/2 the zest)
2 bruised cardamon pods (I used 2 pinches of dried cardamon)
1/4 tsp salt
1 tiny cinnamon stick (optional-I didn't use)
1-1/3 C water (If you use the pre-cooked quinoa, you don't need the water)
Sweet Chili Lime Sauce:
3 Tbs sugar
3 Tbs tamari
1-3/4 Tbs lime juice
1/2 zest of the lime
1/2 tsp red chili flakes (If you don't have red chili flakes, you can use1/2 tsp of Ancho chili pepper)
1 clove garlic, minced (I used 2)
1/4 tsp salt
4 mint leaves, sliced thinly
The Greens:
1 bunch collard greens, washed with middle veins removed (you can use kale as a substitute)
2-3 Tbs water
1 tsp lime juice
1 pinch salt
 The Rest:
14-oz extra-firm tofu, drained and pressed
Lime slices for a garnish (optional)
Mint leaves for a garnish (optional)

DIRECTIONS

Combine the quinoa, 1/2 the lime zest, cardamon, cinnamon stick, salt, and water in a saucepan. Bring to a boil, then cover and reduce heat to low. Cook for 20 minutes, then remove from heat and don’t remove the lid. Let steam for 10 minutes.  (I USED PRE-COOKED QUINOA FROM FRESH AND EASY AND MIXED IN THE LIME ZEST, CARDAMON AND SALT IN THE HEATED-UP BOWL OF QUINOA).
Sweet chili lime sauce: Whisk together the sugar, tamari, lime juice, lime zest, red chili flakes, garlic,  salt, and mint until the sugar and salt and dissolved. Set aside. (I DOUBLED THE SAUCE, TO HAVE EXTRA GLAZE ON THE TOFU).

I love my new zester!

.

Tofu: Slice the tofu into 7-8 rectangles:

Then cut each rectangle in half to make two squares, and then each square into four triangles:

Saute the tofu in a dry skillet for about 10 minutes on each side on medium-high heat. Add the chili lime sauce and stir to coat the tofu for about 2 minutes. Turn off the heat.  The sauce will bubble up, reduce, and form a glaze.

While this is happening, slice up the collard greens. In a wok (which I didn’t have, so I used a small skillet) add water, lime juice, and salt. Cover with a lid and steam until tender on medium high heat (should be ready in under 5 minutes).

To serve, layer plate with  a scoop of quinoa, collard greens, then tofu. Garnish with lime slices and mint (optional). Enjoy!

Vegan whole wheat noodle salad with peanut ginger dressing

I found a September 2009 issue of Vegetarian Times magazine in my bedroom, which is funny because I wasn't even vegetarian or vegan last year. I seriously need a subscription to this magazine! Matt saw this recipe and said he would make it for me (I usually do the cooking). This recipe takes 30 minutes or less to make, makes 4 servings and you will love every bite. The recipe called for soba noodles, but we couldn't find vegan soba noodles (the ones we found had eggs), so we used whole wheat noodles as a substitution.

Vegan noodle salad with ginger peanut dressing

6 oz low-sodium soba noodles (we used whole wheat noodles)
1/2 cup Maranatha organic no-stir peanut butter
1/4 cup brown rice vinegar
1 tbsp agave nectar or maple syrup (we used agave nectar)
1 tbsp minced fresh garlic (we used 3)
2 tsp low-sodium soy sauce
1 clove garlic peeled
1 tbsp lime juice
1 tsp fresh lime juice
1 tsp fresh lime zest
1/2 cup chopped cilantro, divided
1 cucumber, peeled, seeded and sliced (1 1/2 cup)
1 small red pepper, sliced (1 cup)
1 large carrot, grated (1/2 cup)
2 tsp chopped peanuts (optional)

1. Cook the noodles in boiling salted water, according to package instructions. Drain and rinse under cold running water.
2. Puree peanut butter, vinegar, agave nectar, ginger, soy sauce, garlic, lime juice, lime zest and 1/4 cup cilantro in blender or food processor until smooth and creamy, adding 2 to 3 tbsp of warm water to thin, if necessary.

3. Toss together noodles, cucumber, bell pepper, carrot and peanut butter mixture. Garnish with remaining cilantro and chopped peanuts, if using.

Gardein seven grain crispy tenders

Oh my goodness! I have a new favorite food! These Gardein seven grain crispy tenders are AMAZING! I even made my sister try one, and she loved it! I had heard that Costco was going to be carrying a big bag of these, but I called a couple local Costco stores and they didn't have them. But, the good news is that these are sold at Sunflower Market and Whole Foods. The Gardein website says that they may even be available at Albertson's and Bashas in Arizona. They have an online look-up on their site, so you can find them in your state. I liked the fresh gardein varieties I have tried, but these are over-the-top amazing. I don't know how they do it, but kids would love these. The texture is identical to a chicken tender. I find them to be a perfect compliment to a vegan caesar salad. They are crispy, flavorful and are actually good for you!

Veganomicon recipe: Vegan ceasar salad (topped with chile cornmeal-crusted tofu)

I am so excited to be finding amazing vegan salad dressing recipes. I've always loved caesar salad, but I've never made my own dressing at home. Vegonomicon has a great recipe for caesar dressing. It's so good that I think I'll need to make a batch of it every week!
Caesar dressing
1/3 cup slivered or sliced blanched almonds
3-4 cloves garlic, peeled and crushed
3/4 pound silken tofu (also called soft-don't use vacuum-packed variety)
1/4 cup olive oil
3 tablespoons fresh lemon juice
1 heaping tablespoon capers
4 teaspoons caper brine (I didn't have this, so I used 4 teaspoons vegetable broth)
1 teaspoon sugar
1/2 teaspoon mustard powder
salt

Pulse the sliced almonds in a food processor or blender until crumbly, Empty the ground almonds into an airtight container that you'll be using to store the finished dressing. Blend the garlic, tofu and oil in the food processor or blender until creamy. Add the lemon juice, capers, caper brine, sugar and mustard powder, and pulse until blended. Adjust the lemon juice and salt to taste. Pour into the container with the ground almonds and whisk to combine. Cover and allow the dressing to chill in the refrigerator for a minimum 30 minutes, optimally 1 to 1 1/2 hours.

I filled a bowl with romaine lettuce and some mixed greens and put a small amount of the dressing on top and tossed the salad. I topped with leftover chile cornmeal-crusted tofu. What a divine combination!

The caesar salad is wonderful tossed with Gardein seven grain crispy tenders.

Veganomicon vegan recipe review: Chile cornmeal-crusted tofu po' boy

I was so excited to try my first recipe from the vegan cookbook Veganomicon. I gathered up ingredients for the chile cornmeal-crusted tofu po' boy recipe. I've never had a non-vegan po' boy, so I didn't really know what to expect. This recipe is amazing. I liked the tofu leftovers more than the po' boys because it went was the perfect compliment to another Vegonomicon recipe; ceasar salad.

Chile Cornmeal-Crusted Tofu Po' Boy
Serves 4
1 recipe chile cornmeal-crusted tofu (recipe below)
1 recipe creamy coleslaw (recipe below)
Sandwich pickles (I left out)
Chipotle mayo (just veganeise with chipotle powder to your taste preference)
Buns, rolls or bread (we used wheat kaiser rolls)

Chile cornmeal-crusted tofu
Corn or vegetable oil for frying (we broiled, so you don't need frying oil, but an oil spritzer)
1 pound extra-firm tofu, drained and pressed
1 cup soy or rice milk
2 tablespoons cornstarch
1 cup cornmeal
2 tablespoons chile powder
1 teaspoon ground cumin
1/4 teaspoon cayenne
1 tablespoon grated lime zest
1 1/2 teaspoons salt

Slice the tofu widthwise into eight slices, then cut each of those slices in half diagonally-from the upper left corner to the lower right corner-so that you have 16 long triangles. Set aside.
Combine the soymilk and cornstarch in a wide shallow bowl. mix vigorously with a fork until the cornstarch is mostly dissolved. In another bowl, toss together the cornmeal, spices, lime zest and salt.
Broiling directions:
Preheat the oven to 350 degrees. Line a baking sheet with baking parchment. Place the coated tofu on the baking sheet in a single layer. Spray with oil until lightly coated. Flip over and spray the other side. Bake for 12 minutes on each side.
(I broiled, but here are the frying directions:)
heat about 1/4" of oil in a large skillet, preferable cast iron, over medium heat. To test if the oil is ready, sprinkle in a pinch of batter. When the battler sizzles and bubbles form rapidly around it, you're good to go. Dip each individual tofu slice in the soy milk mixture. Drop it in the cornmeal with your dry hand and use your other hand to dredge it in the mixture, so that it's coated on all sides. Transfer the tofu to the skillet in tow batches so as to not crowd the pan. Fry tofu for 3 minutes on one side, use tongs to flip over each piece, and fry for 2 more minutes. Drain the fried tofu on a clean paper bag or paper towels.

Creamy Coleslaw
3/4 cup slaw dressing (recipe below)
3 cups finely shredded purple or white cabbage (or combination of both)
1 carrot, peeled and shredded finely
Pinch of dried dill (optional)

Slaw Dressing
1/4 cup vegan mayonnaise
2 tablespoons plain soy yogurt
1 tablespoon lemon juice
Pinch of white pepper, or to taste
Pinch of mustard powder, or to taste

Prepare the recipes of the components. Spread mayo on the bottom halves of the bread and place the tofu, then the coleslaw, then the pickles on the bread, close the sammiches, slice in half on the diagonal, and serve.

Vegan Eggplant Lasagna Recipe

My grandma bought me the recipe book 500 Vegan Recipes by Celine Steen and Joni Marie Newman.  The book has so many recipes I want to try. I have never made traditional lasagna, but I don't think I'll ever need to. This vegan eggplant lasagna recipe was surprisingly good....ridiculously good!
This recipe has NO noodles and is completely gluten-free.

We picked fresh basil from the backyard kitchen garden...Lala helped.

 

I realized I didn't buy any tofu at the grocery store, but luckily I had some firm tofu in the freezer. I slowly thawed the tofu in the microwave. We cut the tofu out of the packaging and put it into a bowl. I put the tofu on defrost for about 2 minutes, then chiseled off the frozen liquid around the tofu. I defrosted for another 4 minutes and it came out perfect for crumbing into "tofu ricotta cheese".

Eggplant Lasagna

2 1/4 Cups marinara sauce

2 eggplants, sliced 1/8" thick

40 large-sized leaves fresh basil

1 recipe tofu ricotta (See below for recipe)

6 roma tomatoes, sliced 1/8" thick

Tofu Ricotta "Cheese"

14 ounces extra-firm tofu, drained and pressed

1/4 cup raw cashews, ground into a fine powder

1/4 cup nutritional yeast

3 tablespoons extra-virgin olive oil

2 tablespoons finely chopped basil

salt and pepper to taste

 

 

Preheat oven to 350 degrees.

Have ready a 9 x 13-inch baking dish

A quick note before assembling the lasagna: you will have 4 layers in all, so divide each ingredient accordingly.

Place a very thin layer of sauce in the bottom of the dish.

Place a thin layer of eggplant slices over the sauce.

Place a thin layer of sauce over the eggplant.

Place about 10 leaves of basil on top of the sauce.

Sprinkle with a layer of ricotta

Add a single layer of tomatoes over the ricotta.

 

Repeat until you have 4 complete layers.

Bake, covered with aluminum foil, for 30 minutes.

Remove the foil and bake for an additional 20 minutes.

Let stand for at least 15 minutes before serving, so that the portions don't fall apart when cut.

 

Sprinkle with from "rice parmesan" and viola....heaven!