Mock Meatloaf
Serves 4

• 1 pound vegetarian ground beef (try Boca Burger's Original Meatless Ground Burger or Lightlife Smart Grounds)
  
• 3 tablespoons ketchup
  
• 2/3 tablespoon prepared mustard
  
• 1/2 tablespoon horseradish
  
• 1 small onion, finely chopped
  
• 1 teaspoon salt
  
• 1/2 cup soft bread crumbs
  
• 1/4 cup soymilk
  
• 1/2 tablespoon soy sauce
  
  

Preheat oven to 350°F degrees. Combine all ingredients in a large bowl. Press lightly into a bread loaf pan. Wrap loosely with foil. Bake for about 1 hour and 20 minutes.

 

Veggie Sausage Gumbo
Makes 4 servings

• 1 cup frozen okra
  
• 16 ounces veggie sausage links, cut into 1-inch pieces (Tofurky Italian Sausage, Field Roast Italian sausages or another brand of vegan sausage)
  
• 2 tablespoons all-purpose flour
  
• 2 tablespoons vegetable oil
  
• 1 large onion, chopped
  
• 1 large green pepper, chopped
  
• 2 cloves fresh garlic, chopped
  
• 1/2 teaspoon dried thyme
  
• 1/4 teaspoon ground red pepper
  
• 1 16-ounce can diced tomatoes
  
• 1 cup celery, chopped
  
• 5 cups vegetable stock
  
• salt to taste (if desired)
  
• Tabasco sauce to taste (if desired)
  
• 2 cups cooked rice
  

Fry the okra until lightly browned and set aside. Lightly fry the sausage pieces and set aside.

Combine flour and oil in a large pot, stirring constantly. Sauté over medium-high heat for 1 minute. Add okra, onion, pepper, garlic, thyme, and ground red pepper. Cook for 1 minute on medium heat, stirring frequently.

Stir in veggie sausage, tomatoes, celery, vegetable stock, and cook 15 minutes or until thoroughly heated. Add salt and Tabasco sauce if desired. Serve over rice.

 

Lots of Layers Lasagna
Serves 6 to 8

• 2 8- or 9-ounce packages of lasagna noodles
  
• 1 10-ounce package of frozen chopped spinach, thawed
  
• 1 14-ounce package of extra-firm tofu
  
• 1 teaspoon garlic powder
  
• 1 teaspoon onion salt
  
• 1 teaspoon basil
  
• 1 teaspoon oregano
  
• 1 Gimme Lean Sausage Style or 2 cups of dry textured vegetable protein (TVP) with 2 cups of boiling water
  
• 4 cups Moo-Free Cheese Sauce
  
• 5 cups of tomato sauce
  

Cook the lasagna noodles according to package instructions.

Preheat the oven to 375°F.

Drain and then mash the tofu in a mixing bowl. Add the thawed spinach, garlic powder, onion salt, basil, and oregano.

Cut the Gimme Lean Sausage Style into 1/4-inch slices or, if using TVP, soak it in the 2 cups of boiling water.

Lightly oil the bottom of a 9- by 13-inch baking pan or casserole dish. Place 1 layer of noodles on the bottom of the pan and spoon on half of the spinach-tofu mixture. Then pour 1 cup of Moo-Free Cheese Sauce and 1 cup of tomato sauce, making sure the sauces are evenly distributed over the whole pan. Add a second layer of noodles and half of the Gimme Lean slices or 1 cup of the reconstituted TVP. Then pour 1 cup each of the "cheese" and tomato sauces. Add a fourth layer of noodles, the rest of the Gimme Lean or TVP, and 1 cup each of the two sauces. Top with a final layer of noodles and the last cup of tomato sauce.

Wrap the pan tightly with tin foil and bake for 35 to 45 minutes, until the sauce is bubbling. Then uncover and bake for an additional 5 minutes. Serve warm.

 

Artichoke Pesto Pasta
Serves 4 to 6

• 8 ounces pasta (tri-color spirals)
  
• 1/2 medium onion chopped
  
• 1/2 cup chopped parsley
  
• 1/4 cup chopped walnuts or pine nuts
  
• 2 cloves garlic, chopped
  
• 1 tablespoon olive oil
  
• 1/4 lb. extra firm tofu, sliced into thin strips or mashed
  
• 1 can artichoke hearts, drained
  
• 1 can black olives or 1/2 cup Kalamata olives
  
• 1 lemon
  
• Fresh basil to taste
  
• Red pepper flakes
  
• Nutritional yeast
  

Cook the pasta until tender. Drain and rinse, then set aside.

In a large skillet, fry the tofu, onion, and garlic in oil on medium heat for about 5 minutes.

In a serving bowl, mix chopped parsley, chopped basil, walnuts or pine nuts, artichokes hearts, and olives with the cooked pasta. Cut lemon in half and squeeze juice over pasta and mix. Sprinkle nutritional yeast and red pepper flakes to taste. Stir in tofu, onion, and garlic before serving.

 

Spaghetti With Hearty Mushroom Sauce
Makes 3 servings

• 1/2 cup textured vegetable protein (TVP) flakes or granules
  
• 1/2 cup boiling water
  
• 8 ounces spaghetti
  
• 2 teaspoons olive oil
  
• 3/4 cup chopped onions
  
• 1 garlic clove, minced
  
• 1 cup chopped mushrooms
  
• 2 cups tomato sauce
  
• 2 tablespoons tomato paste
  
• 2 tablespoons soy sauce
  
• 1 teaspoon dried basil leaves
  
• 1 teaspoon onion powder
  
• 1/2 teaspoon dried oregano leaves
  
• salt to taste
  

Place the TVP in a mixing bowl and pour the boiling water over it. Mix well and set aside.

Cook pasta, drain, and set aside in a serving bowl.

Heat the oil in a large saucepan over medium to high heat. When the oil is hot, add the onion and garlic and sauté for 10 minutes. Then add the mushrooms and TVP, and sauté for 5 more minutes. Stir in the remaining sauce ingredients and bring the sauce to a boil. Reduce the heat and simmer for 10 - 15 minutes, stirring occasionally.

Pour the sauce over the pasta and mix well.

 

Black Bean Burgers
Serves 2

• 1 15-ounce can black beans, drained
• 1/4 cup diced and sautéed onions
• 2 slices multigrain bread, finely crumbled
• 1/2 teaspoon each of garlic powder, black pepper, and onion powder (optional)
• 1/4 teaspoon salt (optional)
• 1/2 cup cracker crumbs

In a large bowl, mash the drained black beans. Add the sautéed onions, crumbled bread, and spices. Mix thoroughly. Add about 1/4 cup of cracker crumbs (or just enough to be able to form patties from the mixture). Using your hands, form the mixture into 1/2-inch thick patties. For a breaded burger, gently coat each patty with more cracker crumbs.

In a lightly oiled non-stick pan, fry both sides of the patties. Serve with a garnish of lettuce, tomatoes, avocado, and any other condiments on buns or over a bed or rice.

 

Erica’s Eggplant Manicotti
Makes 12 manicotti

• 1 large eggplant, cut lengthwise into 12 1/4-inch thick slices
• 1 medium onion, chopped
• 8 ounces of firm tofu, mashed  
• 1 10-ounce package frozen chopped spinach, thawed and squeezed dry
• 1 teaspoon basil
• 1/4 teaspoon oregano
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• dash of nutmeg
• 2 tablespoons whole wheat flour (optional)
• 2 cups marinara sauce
• Freshly chopped basil or cilantro, optional for garnish.

1. Lightly oil a nonstick skillet and cook the first side of the eggplant slices until slightly browned. Turn and cook the second side until easily pierced with a fork. Set aside on plate.
   
   
2. Using the same skillet, heat ¼ cup of water and cook the onion over medium-high heat until the liquid has evaporated. Then stir in the mashed tofu, spinach and seasonings, and cook for about 5 to 10 more minutes.
   
   
3. If the mixture is very moist, add flour to help thicken it. Also add more spices to flavor as preferred.
   
   
4. Preheat the oven to 350 degrees. Prep the baking dish by spreading a thin layer of marinara sauce along the bottom.
   
   
5. Place a generous spoonful of the tofu spinach mixture across the center of each eggplant slice. Then, beginning with the narrow end of the eggplant, roll around the filling.
   
   
6. Arrange the eggplant rolls in a baking dish, seam-side down. Top with marinara sauce. Cover and bake for about 20 minutes. Serve with freshly chopped basil or cilantro for a tasty garnish.

 

Tofu Tacos
Makes 6 tacos

• 1/2 onion, chopped, or 1 tablespoon onion powder
• 2 garlic cloves, peeled and crushed, or 1 teaspoon garlic powder
• 1 small bell pepper, diced (optional)
• 1 tablespoon vegetable oil
• 1/2 pound firm tofu, crumbled (about 1 cup)
• 1 tablespoon chili powder
• 1 tablespoon nutritional yeast (optional)
• 1/4 teaspoon each: cumin and dried oregano
• 1 tablespoon soy sauce
• 1/4 cup tomato sauce
• 6 corn tortillas
• garnish: lettuce, onions, tomatoes, salsa, and avocado, if desired

Sauté the onion, garlic, and bell pepper in oil for 2 to 3 minutes, then add the tofu, chili powder, yeast, cumin, oregano, and soy sauce. Cook for 3 minutes, then add the tomato sauce and simmer over low heat until the mixture is fairly dry.

Heat the tortillas in a heavy, ungreased skillet, turning each from side to side until soft and pliable. Place a small amount of the tofu mixture in the center of each tortilla, fold in half, and garnish, if desired.

 

Quick Quesadillas
Makes 8 quesadillas

• 1 15-ounce can garbanzo beans (chick peas)
• 1/2 cup water-packed roasted red pepper
• 3 tablespoons lemon juice
• 1 tablespoon tahini
• 1 garlic clove, peeled
• 1/4 teaspoon cumin
• 8 corn tortillas
• 1/2 cup chopped green onions
• 1/2 to 1 cup salsa

Drain the beans and place in a food processor or blender with the next five ingredients. Process until very smooth, 1 to 2 minutes.

Spread a tortilla with 2 to 3 tablespoons of the garbanzo mixture and place in a nonstick skillet over medium heat. Sprinkle with chopped onions and salsa.

Top with a second tortilla and cook until the bottom tortilla is warm and soft, 2 to 3 minutes. Flip and cook the second side for 1 minute. Remove from the pan and cut in half. Repeat with the remaining tortillas.

 

Citrus Barbeque Tofu
Serves 2 to 3

• 1 14-ounce package of extra-firm tofu, cut into 8 or 9 slices
• juice of 2 lemons
• 1/4 cup orange juice
• 2 tablespoons maple syrup
• 2 tablespoons apple cider vinegar
• 1 tablespoon olive oil
• 1 1/2 teaspoon rosemary
• 2 garlic cloves, peeled and crushed
• 1 1/2 teaspoon soy sauce
• dash of black pepper

Whisk all the ingredients but the tofu in a bowl to make the marinade.

Put the tofu slices in a flat dish and pour over the marinade. Cover and refrigerate for at least 8 hours.

Turn the grill on medium heat and brush lightly with some olive oil. Grill the tofu slices, brushing with extra marinade while cooking, about 5 minutes for each side.

 

“Chicken” Nuggets
Serves 4

• 1 14-ounce package of extra-firm tofu
• 1/2 cup bread crumbs
• 1/2 teaspoon garlic powder
• 1/4 teaspoon pepper
• salt, to taste
• 1/2 cup water

Unwrap the tofu and shake off any excess moisture. Place the tofu in a freezer bag or wrap well in plastic, then freeze the sealed tofu for at least 24 hours.

The next day, thaw the tofu by placing it—unwrapped—into a microwave-safe bowl. Cover the bowl and microwave on high, checking every 2 to 3 minutes to make sure the tofu doesn’t cook. Once thoroughly defrosted, gently squeeze out any excess moisture and cut into 1-inch cubes.

Preheat the oven to 350°F.

In a shallow bowl, add the bread crumbs and spices, mixing well. In a separate bowl, pour 1/2 cup of water.

Dip each piece of tofu first into the water, lightly shake off any excess water, and then coat with the seasoned bread crumbs.

Put the breaded tofu cubes on a lightly oiled baking pan and baked 25 to 30 minutes, until golden brown and crisp.

Serve with a dipping sauce such as sweet and sour or barbecue, or spicy mustard.

 

Black Bean Burritos
Makes 4 burritos

• 1 15-ounce can black beans, drained
• 1/4 cup salsa
• 1 cup cooked brown rice
• 4 flour tortillas
• 1 cup shredded leaf lettuce or spinach
• 1 tomato, diced

Combine the black beans, salsa, and rice in a saucepan and simmer gently for 3 minutes, stirring occasionally. Remove from heat, cover, and let sit for 5 minutes.

In an ungreased skillet, heat a tortilla until warm and soft, then spread a line of the bean mixture down the center. Top with lettuce, tomato, and more salsa, if desired. Roll the tortilla around the filling, then repeat with the remaining tortillas.

 

Katie’s Curry Rice
(makes 4 to 6 servings)

• 3 tablespoons of oil
• 2 teaspoons of cumin powder
• 1 teaspoon of curry powder
• 1 bay leaf
• ¼ teaspoon of hot red pepper flakes
• 1 small onion, minced
• 2 garlic cloves, minced
• 1 cup "wild blend" rice
• ½ tsp. salt
• 2¼ cups hot water
• ½ cup pistachios
• ½ cup dried cranberries or dried cherries

1. Heat oil in large saucepan then add the next six ingredients (from the cumin powder to the garlic), and stir until the onion is soft.  
   
   
2. Mix in the rice then add hot water and salt. Bring to a boil then reduce heat and simmer, covered for 45 minutes.
   
   
3. Remove pan from heat and let sit, covered for 15 minutes.
   
   
4. Remove bay leaf, stir in pistachios and dried fruit and serve.

 

Pesto Burgers
Yields 12 patties

• 2 cups cooked white beans, mashed
• 2 cups spinach 
• 2 cups basil 
• 2 cup rolled oats 
• 1 cup walnuts, chopped
• 1 cup vital wheat gluten or garbonzo bean flour
• 1/4 cup nutritional yeast 
• 1/4 cup olive oil 
• 2 tbsp lemon juice 
• 5 cloves garlic 
• 1 vegetable bouillon cube  
• 2 tsp salt 
• 1 tsp garlic powder
• oil for grilling 

1. In a blender pulse the spinach, basil, nutritional yeast, olive oil, lemon juice, garlic, bouillon, and salt until it is smooth with a little texture. 
2. Move to a bowl and add the remaining ingredients (mixture should be thick and wet, but not runny).
3. Drop by a 1/3-1/2 cup full onto a hot, greased skillet or piece of foil on top a bbq. Shape into a patty if necessary. As the burgers cook, they will firm and dry out a little, but still retain their juiciness and vivid color. 
4. Re-oil the pan or foil before flipping. 
5. Serve with a vegan garlic or sundried tomato aioli. It also makes a great vegan meatball option! 

 

BBQ Pulled Jackfruit

• 2 cups or 1 can of jackfruit, peeled, seeded and chopped
• 1 small onion, diced
• 4 cloves garlic, minced
• ¼ cup tomato paste or ketchup
• ¼ cup molasses
• 2 tbsp balsamic vinegar
• 1 tbsp soy sauce
• 1 tbsp mustard
• 1 tbsp olive oil
• 1 tsp liquid smoke
• Salt and pepper to taste

1. Over medium heat, cook onion, garlic and jackfruit in the oil for about 5 minutes until the onions start to cook and the garlic is fragrant. Add the tomato paste and cook for an additional 3-5 minutes, stirring.
2. Add the remaining ingredients and lower to a steady simmer. Cover and cook for 30-40 minutes, stirring occasionally, until the jackfruit is tender and the sauce is absorbed. Add vegetable broth or water if needed.
3. Serve on toasted buns with all your favorite fixings!

Yields filling for about 4 sandwiches

 

Filipino Pancit
10 – 12 Servings

• 2 Tbsp. canola oil
• 1 pkg. Field Roast Mexican Chipotle Sausage, cut into ¼ in. thick slices
• 12 oz. vegan chicken strips (such as Beyond Meat, Gardein, Lightlife, or Morningstar Farms)
• 1 lg. onion, chopped
• 4 lg. cloves garlic, chopped
• 2 inch piece of ginger, peeled and sliced
• 3 lg. carrots, sliced
• 1 head napa cabbage, chopped
• 1 bunch scallions, chopped
• 8 cups vegetarian chicken stock (made with Better Than Bouillon No Chicken Base), or vegetable stock
• 1/3 cup Bragg’s Liquid Aminos, or soy sauce
• 16 oz. “Excellent” brand Flour Sticks (Pancit Canton) – or any noodle you prefer.
• 1 lemon, thinly sliced

Brown the sausage and chicken strips in oil over medium-high heat in a 4 qt. stock pot or large wok. Once browned, remove to a separate dish.

Add the onion, garlic, ginger, and carrots to the same pot. Cook until onions become translucent. Add cabbage and scallions. Cook and stir until vegetables are crisp-tender. Remove to dish with sausage and chicken.

Combine chicken stock and Bragg’s Liquid Aminos in pot. Heat to a boil and then add pancit noodles. Cook and stir until liquid has reduced to ¼ - ½ cup. Add back in the sausage, chicken, and vegetables. Cook and stir until the liquid has evaporated, but the noodles have not dried out.

Turn off heat and mix in half of the lemon slices. Garnish the top with remaining lemon slices. Can be served warm or at room temperature.

 

Filipino Adobo
4 servings

• 2 Tbsp. canola oil
• 1 large onion, sliced
• 4 cloves garlic, chopped
• 12 – 16 oz. vegan chicken (such as Beyond Meat, Gardein, Lightlife, or Morningstar Farms)
• ½ cup white vinegar
• ½ cup Bragg’s Liquid Aminos, or soy sauce
• 2 bay leaves
• Black pepper (preferably freshly ground black peppercorns)
• Pinch of brown sugar to taste
• Steamed rice for serving

Cook onion and garlic in oil in a stock pot over medium-high heat until onion is translucent. Add chicken and brown on all sides. Add vinegar, Bragg’s Liquid Aminos, bay leaves, and pepper. Bring to a boil and then reduce heat to low. Cover and simmer for 15 minutes. Uncover and continue cooking until liquid reduces by about half. If vinegar flavor is too strong, add some water and brown sugar to taste. Remove bay leaves. Serve over steamed rice.

 

 

Panang Curry Tofu
4 servings

Freezing the tofu first gives it a chewier texture. Press the block of tofu to remove some of the moisture and then wrap it in plastic wrap and freeze overnight. Defrost the tofu and press out more of the moisture before using.

• 2 Tbsp. canola oil
• 14 oz. extra firm tofu, frozen and defrosted, then cut into 1 inch cubes
• 1 - 2 Tbsp. Maesri brand panang curry paste, depending on spice preference
• 28 oz. light coconut milk
• 3 medium carrots, thinly sliced on a bias
• 12 oz. green beans
• 5 kaffir lime leaves, thinly sliced
• 1 cup Thai basil, finely chopped
• 1 – 2 Tbsp. soy sauce or Bragg Liquid Aminos, to taste
• 1 – 2 tsp. palm sugar or brown sugar, to taste
• Steamed rice for serving

Heat oil in a sauté pan over medium-high heat. Fry tofu gently on all sides. Add curry paste, stir and heat until aromatic. Add coconut milk, carrot, and green beans. Stir well and simmer until vegetables are tender and coconut milk has thickened. Turn off heat and stir in kaffir lime leaves and basil. Add soy sauce and sugar to taste. Serve with steamed rice.

 

Picadillo Empanadas
Filling: Serves 4-6

• 2 cups soya/TVP
• 1 small onion, diced
• 2 small golden potatoes, small cubes
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1/4 cup sliced green olives
• 1/4 cup raisins
• 1 cup tomato sauce
• 1/4 cup olive oil
• 1/4 cup ground pumpkin seeds (optional)
• 2 vegetable bouillon cubes
• 1 tsp cumin
• 1 tsp oregano
• Salt and pepper to taste

1. In a medium bowl pour hot water over soya, just enough to cover. Allow to sit for about 20 minutes.
2. In a large frying pan, heat oil over medium heat. Add the soya and cook until it starts to brown.
3. Add the onion, pepper, garlic, potatoes, tomato sauce, and bouillon. Cover and cook until vegetables are tender, about 15 minutes.
4. Add remaining ingredients and season with salt and pepper. Cook for 5 more minutes, uncovered.
5. Serve warm over rice or let cool and use as a filling for empanadas or tamales.

Dough: Makes 24 empanadas

• 3 cups all-purpose flour
• 1 1/2 cups corn meal
• 3 tbsp sugar
• 1 1/2 tsp baking powder
• 3/4 tsp salt
• 3/4 cup vegetable oil
• 1 1/4 cup water

1. Combine dry ingredients in a medium bowl. Add oil and work until the mixture becomes crumbly.
2. Add water and knead just until it comes together. Shape into 2 balls, wrap, and chill for 30 minutes.
3. When ready to fill, roll out one ball at a time to about 1/8 inch thick. Cut out 4 1/2 inch circles.
4. Brush edges with water and place 2 tbsp filling in the center of each.
5. Fold in half and press edges together, crimping with fork.
6. Place on a greased sheet and brush with soy milk. Bake until golden for about 30 minutes at 350°.

 

Chili Relleno
Serves 6

• 6 fresh poblano chiles

Filling:

• 2 cups quinoa, cooked
• 1 1/2 cups beans, cooked (any kind)
• 1 tbsp olive oil
• 1 cup frozen corn, thawed
• 1 small onion, chopped
• 1 large tomato, chopped
• 3 cloves garlic, minced
• 2 tbsp lemon juice
• 2 tsp salt
• 1 tsp oregano
• 1/2 tsp black pepper

Salsa Roja:

• 3 tomatoes, halved
  
• 1 Serrano chili pepper, seeded
  
• 1 small onion, halved
  
• Juice of 1 lime
  
• 4 cloves of garlic
  
• 1/2 cup cilantro
  
• 2 tsp of salt

1. Broil chilies in oven until skin blackens, turning often. Transfer to paper bag for 5 minutes.
2. Rub gently to peel the skin. Make a slit the length of each chili, and remove and discard seeds.
3. For the salsa roja, roast tomatoes, onion, and chile for 20 minutes at 350°. Transfer to a blender and process with remaining ingredients.
4. For filling, sauté onion in oil until tender in a large pan. Add the garlic, tomato, corn, and seasoning. Cook for 3-5 minutes longer. Add the quinoa and beans.
5. Stuff each chili with 1 cup of filling. Bake for 20 minutes at 400°. 
6. Serve over salsa roja topped with queso.

 

Meatballs with Salsa Verde
Makes about 20 meatballs

• 2 cups soya/tvp
• 1 1/2 - 2 cups vital wheat gluten or finely ground oats
• 1 cup breadcrumbs
• 1/4 cup soy milk
• 1/2 cup onion, finely diced
• 1 tbsp fresh mint, minced
• 1/2 cup cilantro, chopped
• 1 tsp oregano
• 1 tsp salt
• 1 tsp black pepper
• 2 vegetable bouillon cubes

Salsa Verde:

• 1 can tomatillos, drained
• 1 onion, diced
• 3 cloves garlic, minced
• 2 chipotle peppers in adobo
• 1 bunch of cilantro

1. Soak soya in hot water for 20 minutes.
2. Soak bread crumbs in soymilk, and add bread crumbs, onion, and seasoning to soya.
3. Mix in vital wheat gluten or ground oats until consistency is firm enough to form balls.
4. Form each ball with 2 tbsp of the mixture and place on a greased baking sheet.
5. Bake for 30 minutes at 375° or until they start to get crispy; remove from oven.
6. Blend all ingredients for sauce and pour into a large frying pan. Simmer for 10 minutes, uncovered.
7. Add meatballs to sauce and cook together, simmering for 20 minutes, covered.

 

Meat Tacos
Serves 4

• 1 can water packed green jackfruit
  
• 1 chipotle in adobo
• 5 cloves garlic, minced
• 1 small onion, chopped
• 1 cube vegetable bouillon
• 1 1/2 cups orange juice
• 1/4 cup oil
• 1 tsp salt
• 1 tsp cumin

1. In a deep frying pan, combine all ingredients and bring to boil.
2. Simmer for about 20 minutes, breaking up jackfruit with utensil.
3. Cook until liquid has mostly evaporated and jackfruit begins to get crispy, about 10 more minutes.
4. Serve inside flour tortillas with salsa pico de gallo and guacamole.

 

Chilaquiles
Serves 4-6

• 8-10 flour tortillas
• 3 tbsp olive oil
• 2 tbsp mild chili powder
• 1 1/2 cups tomato sauce
• 1/2 package firm tofu, drained
• 1/4 cup soymilk
• 1 teaspoon garlic powder
• 1/2 teaspoon chili flakes
• 1 teaspoon salt
• A squeeze of lemon
• Black pepper to taste
• Queso

1. Tear up the tortillas into large bite-sized pieces.
2. Heat the olive oil in a large to medium frying pan over medium heat. Add chili powder and cook for about 30 seconds, then add tortillas and stir, coating the tortillas with chili oil.
3. Blend all remaining ingredients (except queso) until smooth. Pour mixture over tortillas in the pan.
4. Top with queso and cover, turning down heat to medium-low. Cook until heated all the way through, about 25 minutes.

 

“Chicken” Quesadillas
Serves 1

• 1 large flour tortilla
• 1/4 cup Queso
• 1/4 bell pepper, julienned
• 6 black olives, sliced
• 1 vegetarian chick’n patty, grilled and chopped (or Carnitas)
• 1/2 tsp chili powder

1. Heat a large cast iron frying pan to medium high heat. Add a small amount of oil (about 1/2 teaspoon) and spread it around the bottom of the pan with a spatula.
2. Spread queso on one tortilla and place it in the pan. Sprinkle on remaining ingredients.
3. Cover for about 2 minutes, then fold tortilla in half. Flip and let cook on each side for an additional 30 seconds. Remove, slice, and serve with salsa and guacamole.

 

Veggie Tamales
Makes 18-20 tamales

• 1 package dried corn husks
• 3 cups masa harina
• 1-2 cups vegetable broth or water
• 2 tbsp vegetable oil
• 1/2 tsp salt
• 1 tsp garlic powder

Filling Suggestions:

• Tomatoes, corn, peppers, onions, and oregano
• Black beans, sweet potatoes, and cumin
• Bananas and peruvian purple potatoes
• Carrots, green beans, yellow potatoes, and chili

1. In a large pot, completely cover corn husks with hot water. Soak for 30 minutes to soften.
2. In a medium bowl, mix masa with salt and 1 1/2 cups of vegetable stock. Add oil, and work with your fingers. Keep adding broth in small amounts, until you have a smooth, cookie dough consistency.
3. Drain and flatten corn husks. Spread about 4 tablespoons of masa dough in the middle of the husk.
4. Press the dough into a 2.5” x 4” rectangle, leaving a 1-1.5” boarder on each edge of the husk.
5. Top with 2 tablespoons of your desired filling.
6. Fold sides of the husks in over the filling, rolling it. Then turn pointed end up to the middle, then fold top flap down. Tie tamales with an extra strand of corn husk to secure the husk around the filling.
7. Once all tamales are assembled, steam for 30 minutes. Serve warm, topped with salsa.

 

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