I once again took an old favorite recipe (Spicy Turkey Tacos) and veganized it. I actually totally transformed the recipe but at least I got my idea from the original recipe! I forgot to take a picture so this picture is of the leftovers! I also made some seasoned seitan for more "ground meat-like" tacos. Both were delish and the tofu was very different - in a yummy way!Chipotle Lime Tofu Tacos
1 block smoked tofu (you could use regular here too - just won't be as smoky tasting of course. I used Central Soy brand)
1 chipotle chili and 1 t adobo sauce (from the can of chipotles)
2 garlic cloves, minced
1/3 cup faux chicken broth
juice of 1 lime
1/2 t each cumin and oregano
1/4 t sea salt
1/4 t cracked black pepper
2 t oil
tortillas, salsa, whatever taco toppings you choose!
Heat oil in skillet. Add garlic and saute 2 min. Crumble tofu into skillet. Cook until browned. Meanwhile, in a food processor, combine broth, lime juice and spices. Blend until smooth. Pour chipotle mixture into tofu and heat through - about 5 min. Serve in tortillas with favorite toppings.
Taco Seasoned Seitan
2 cups crumbled seitan
1 1/2 t each cumin and garlic powder
1 T minced dried onion
2 T chili powder
3 t oil
Heat oil, add seitan and seasonings. Cook until browned. Add a couple splashes of water if necessary. Serve in tortillas with favorite taco toppings.
This was another re-creation of a recipe I found in a magazine that was most certainly not vegan!! I used a couple of leftovers but will put other options in the recipe to follow. I used the original recipe to inspire my creativity but I really made the recipe up as I went. I will do my best to be accurate as I type it up! I think it turned out really yummy. The recipe looks really long and complicated - it isn't really. I just added several recipes for the ingredients for your choosing pleasure but it really isn't hard!Enchilada Pasta Casserole
Layer 1:
1 1/2 cups cooked brown rice
1/4 cup vegan cream cheese
2 T unsweetened soy milk
2 t taco seasoning
Combine cream cheese, milk and seasoning and stir until well-mixed. Add rice and stir to combine. Spread in the bottom of an 8x8 square dish coated with cooking spray.
Layer 2:
1 1/2 cups seasoned beans (I actually used a combination of my modified Morgan's beans and some leftover ancho lentil taco filling - I have listed those recipes below - otherwise, you can season your own beans with cumin, chili powder, garlic powder and salt)
Spread beans over rice mixture.
Layer 3:
2 cups cooked pasta (I used small shells)
1 cup enchilada sauce (I made my own but you can use store-bought if you would like. I used the recipe from 500 Vegan Recipes - can be found here: http://books.google.com/books?id=PjltBXKuCvAC&pg=PA55&lpg=PA55&dq=ham+fauxsage+recipe+500+vegan+recipes&source=bl&ots=Ib_flhVtKT&sig=luhTt01T5N2uUgNHfnksfSuqMUQ&hl=en&ei=FG76TPbOKoG0lQew9vSPDA&sa=X&oi=book_result&ct=result&resnum=4&ved=0CC4Q6AEwAw#v=onepage&q=enchilada%20sauce&f=false)
Toss pasta with sauce and spread over beans
Layer 4:
1 1/2 cups crushed tortilla chips
Sprinkle over entire dish.
Bake at 400 for 15-20 min until heated through.
Modified Version of Morgan's Pintos (LittleHouseofVeggies)
1 16 oz bag dried pintos
5 cups of water
2 T minced dried onion
2 t garlic powder
2 Tbsp. tomato paste
2 bay leaves
1 Tbsp. cumin
1 tsp dried coriander
1 tsp chili powder
1 tsp garlic salt
1 t sea salt
pinch of pepper
To Make: Add all ingredients in a crock pot. Make sure that you have enough water that your beans are covered by a few inches. Cook on low about 10 hours (you can just let it cook all day), or on high for about 5-6 hours.
Ancho Lentil Tacos (http://www.theppk.com/2011/05/ancho-lentil-tacos/)
2 teaspoons olive oil
1 small onion, minced
2 cloves garlic, minced
2 1/2 cups cooked lentils (from about 1 cup dried)
3 tablespoons tomato paste
2 tablespoons hot sauce (preferably Cholula)
Spice mix:
1/2 teaspoon dried oregano
2 teaspoons ground ancho chile
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon salt
First combine all of the ingredients for the spice mix and set aside. Also, keep a cup of water within reach, you’ll need to add splashes as you cook.
Preheat a large skillet over medium-high heat. Sautee the onion and garlic in the oil with a pinch of salt for about 3 minutes, until lightly browned. Add spices and toss them for 30 seconds or so to toast.
Lower heat to medium, add lentils, a few splashes of water, tomato paste and hot sauce; use a spatula to mash them a bit as they cook, until they hold together. If your spatula isn’t strong enough to accomplish this, just use a fork. Do this for about 5 minutes, adding splashes of water as necessary if it appears dry. Taste for salt and seasoning; you may want to add more spices or hot sauce. And that’s it, time to serve!
My sister bought me Urban Vegan for my Birthday and I am so thrilled to own another vegan cookbook that I can write in and not worry about splattering food on (I love library books but it's so nice to own!). When I first checked out Urban Vegan from the library, I tried a couple things but most of the recipes were a little too weird-looking to me. How funny it is that after veganizing for almost a year, how much our tastes have changed! There are soooo many recipes that look yummy or that I have tried that I wouldn't have a year ago. This mousse is absolutely incredible! As my husband and I were eating it last night (I forgot to take a pic - again! - until I had already taken a bite which is why a spoonful is missing!), I couldn't believe the deliciousness of this mousse! It tastes like heavy cream-filled non-vegan mousse. Wow - I will be making this for my non-vegan family members very soon. Oh my goodness! My sister is the queen of mousse and I know she will be thrilled with this. Now I need to find a good whipped cream substitute because my hubby would have enjoyed it even more if it had a dollop of something white and creamy on top. This mousse is also ridiculously easy. I think I just found a new favorite dessert!Vegan Chocolate Mousse (Adapted from from Urban Vegan)
1 package extra firm aseptic tofu ( don't use the refridgerated kind - too grainy)
1/2 cup sugar (I would use a scant 1/2 cup next time to cut down a tad on the sweetness - I love the dark chocolate taste!)
1 cup vegan dark chocolate chips
Melt chocolate chips in a pan over low heat. When melted, pour into food processor with sugar and tofu. Blend until silky smooth. Pour into custard cups. (yep, it's that easy!!)
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