Ingredients for the stuffing:
2 tablespoons oil 6 oz shiitake mushrooms, thinly sliced
1/2 yellow onion, diced
Fresh black pepper 3 cloves garlic, minced 2 tablespoons fresh chopped thyme 1/4 cup breadcrumbs 1/4 cup vegetable broth 1 tablespoon fresh lemon juice
Ingredients for the roast:
3 cloves garlic 3/4 cup cooked pinto beans, rinsed and drained (fresh or canned) 1 1/2 cups vegetable broth 3 tablespoons soy sauce 2 tablespoons olive oil 2 cups vital wheat gluten (flour) 1/3 cup nutritional yeast 1 teaspoon sweet paprika 1 teaspoon dried thyme, crushed between your fingers 1 teaspoon dried sage, crushed between your fingers Several dashes fresh black pepper
Preheat a large pan, preferably cast iron, over medium heat. Saute the mushrooms and onions in oil until soft, about 10 minutes.
Add salt, pepper, garlic and thyme. Cook for about 2 more minutes, stirring often.
Sprinkle in the breadcrumbs and toss to coat. Cook the mixture, stirring very often, until the breadcrumbs are toasty and the mixture is relatively dry. This should take about 5 minutes, and the breadcrumbs should turn a few shades darker.
Drizzle in the broth and lemon juice and toss to coat until moist. If it still seems dry drizzle in a little extra olive oil. Set aside until ready to use.
Preheat oven to 350 F. In a food processor, pulse the garlic until well chopped. Add the beans, broth, olive oil and soy sauce and puree until mostly smooth (a few pieces of bean are okay, but they should be no bigger than a pea.)
In a large mixing bowl, mix together the wheat gluten, nutritional yeast, herbs and spices. Make a well in the center and add the bean mixture. Stir with a wooden spoon until the mixture starts coming together to form a ball of dough. Knead until everything is well incorporated.
Roll out the dough on a flat surface. The recipe says to make a square but I couldn't get a shape other than circle.
Place the filling in the center and roll dough around filling making a log. I had trouble with mine holding together so my filling ended up more on the side but it didn't fall out so whatever works for you.
Wrap the log in foil and bake for an hour, rotating every 20 minutes. It should feel firm when done.
Roasted veggies are so versatile and easy to make. I made these roasted veggies using what I had on hand but you could make any variation. I sometimes include whole cloves of garlic, mushrooms and broccoli. I served the veggies in a burrito with brown rice and black beans. Yum!
Veggies (I used butternut squash, zucchini, carrots, beets, potato and onions)
Herbs ( I used fresh rosemary and sage)
Cut veggies into bite size pieces and place in casserole dish. Sprinkle with fresh herbs and bake at 350 for 45 minutes, no oil necessary :)
Chenelle has been cooking her greens in the slow cooker and I thought it sounded great! The smoked tofu is a substitute for bacon which is typical in southern collard green recipes. I think I might use a half package of tofu next time or make more collards because I have tofu leftover.
1 package firm tofu, drained and pressed
1 tbl smoked salt
2 cups water
Place onion and garlic in the bottom of the crockpot.
Cut collards into strips and place on top of onion mix in the crockpot.
Add water and bouillon cube. Cook on low for 6 hours or high for 3.
With an hour left begin marinating tofu by mixing smoked salt with water and pouring over tofu.
Drain marinade after an hour and broil the tofu for 10 minutes in each side.
I love these curry stuffed pumpkins. We try to do a couple a year while its squash season. The original recipe used meat and heavy cream as the filling so I made up a veg friendly version. I use sugar pie pumpkins and they are small so I only fill the inside with the curry sauce and mushrooms and then steam extra veggies on the side to add after it cooks. They take a couple hours to cook but definitely worth the wait.
1 pumpkin, top cut off and seeds removed
1 can lite coconut milk
2 tbl red curry paste, or 1 tbl if you like it mild
cube fresh ginger,peeled
dried shitake mushrooms
1/4 onion, sliced
veggies for steaming (I used broccoli, carrots and mushrooms)
Wash and prep the pumpkin. In a bowl mix together coconut milk and curry paste.
Place onions,ginger and dried shitake mushrooms in pumpkin and top with curry sauce.
Place pumpkin in a foil lined (for easy clean up) casserole dish and bake at 350 for 2 hours. Steam veggies and eat with cooked pumpkin.
You can use different sauces and make different versions of this bbq tofu. I cooked the tofu in the cast iron pan but broiling the tofu works really well too. I ate the tofu on top of a salad but it would be good in a bun or with some brown rice.
1 package of firm tofu
1 tbl oil for the pan
2 tbl bbq sauce ( I used Trader Joes)
Press the tofu overnight to make sure all the moisture is out of it and then cut it up in cubes. Place oil in pan and heat on medium high and add tofu.
When the tofu gets crispy remove it from the pan and mix in bowl with bbq sauce.
I really don't eat as many potatoes as it seems by looking at my blog but I guess most my blog worthy dishes have potatoes in them. I used red potatoes for this one and I think they were the best choice. Gold potatoes would be good or anything except russets.
2 medium red potatoes (this was more than enough for 2 people as a side dish)
1/2 lemon, zested
1 tsp fresh rosemary
1 tsp fresh thyme
Cut potatoes into bite size pieces and place in a casserole dish. I lightly sprayed mine with oil just to avoid sticking to the pan. Sprinkle lemon zest and herbs over potatoes. Bake at 350 for about 45 minutes or until soft. Squeeze fresh lemon juice on top of cooked potatoes. Enjoy!
Its beet season and I have been pickling, jucing and finding new recipes for them. This hash is like homefries with a colorful addition. I think it added a crunchy texture and good flavor to the classic dish.
2 large potatoes,diced
1 large beet,diced
1/4 onion, chopped
1 clove garlic, minced
place potatoes and beets in a large pot and cover with water. Boil until tender but not soft. Hope that makes sense.
In a large skillet or cast iron pan heat onions and garlic on medium low for a couple minutes. Add potatoes and beets to skillet and cook until warm. I actually left mine heating on low for 20 minutes and they got crispy on the bottom, yum. Enjoy!