Tofu Stir Fry

My kids literally fought over the Tofu!  I know you think I am crazy... but don't knock it till you try it! Here is what you will need...

1 Extra Firm Tofu Block

1 Bag of Stir Fry Veggies (I got these at Trader Joes)

1 Onion

1 Cup Quinoa, rinsed

Liquid Aminos

Asian Cooking Sauce, Teriyaki Sauce, Etc

First you want to rinse your Quinoa very well, like I have said before your Quinoa will taste very bitter if you skip this step.

In a medium saucepan add 1 cup of water and 1 cup of Quinoa, bring to a boil.  Turn the heat off, cover and set aside.  It will conitue to steam cook on its own.

Next you want to press out all the water out of the tofu... if you press all the water of of the tofu you will make room for flavor!!! I take the tofu out of the package and dump the water.  I wrap the tofu in some paper towels, just like a little gift...

Then I wrap in a large kitchen towel... and I press the heck out of it!!!

Cut in whatever size pieces you like... I like long strips.

I pan fry with a little oil until nice and brown on both sides... Now please wear an apron or an old shirt... tofu does pop... so just be careful...Very important you do not put too much oil.

Set on paper towel to drain excess oil.

Chop your onions

Once you are done with tofu... add a little more oil and cook your onions.

Add your bag of stir fry veggies

Add your tofu, you do not want to over cook the veggies... you want them to have a bite to them!

Add your cooking sauce!

Toss a couple of times and YOU ARE DONE!

Serve over a nice heaping scoop of Quinoa

MMMmmmmm

I like to put some asian hot sauce

See... proof that my children eat tofu!

This is what everyone's plate looked like!

Spinach & Chickpea Patties

There is no one in this house that does not love these!!! I serve them just by themselves, over mashed potatoes with some Vegan Gravy, or I put them in my Vegan Sandwiches... There is nothing in these that is not absolutly good for you!

1 Can Garbanzo Beans

1/4 Cup Hemp Seeds (optional)

2 Cups Organic Spinach

1 whole onion (carmalized)

1/4 Cup Flour (I used Vital Wheat Gluten)

2 Tablespoons Mustard (I use Dijon)

To carmalize onions to chop up and cook in pan with some oil on low heat for about 30 minutes.

Add the spinach to the onions....

Cook down for a couple of minutes....

In a food processor blend the drained Garbanzo Beans until smooth...

Add the onion & spinach mixture ...

Add the mustard

Add the flour

Add the Hemp Seeds (if using)

Blend until smooth and put in bowl.  I use a cookie scoop to make even patties.

I use a little bit of oil, and I press down once in the pan. (it's easier if you wait until you flip the first time)

Brown nicely on both sides.

I served these over mashed potatoes and some vegan gravy

MMMMmmmmm

Homemade Wheat Pizza

This is so easy to make... you can make the dough in the morning and forget it.... until lunch or dinner whenever you plan on eating! The nice thing about making a pizza bar for the family is that they get to put on what they like and they have fun!!! I am the only Vegan in this house... so it works out great for everyone.

To start your dough... you will need...

1 1/2 Cups Whole Wheat Flour

2 Cups White All Purpose Flour

1 Cup Warm Water

5 Teaspoons Yeast

1 Teaspoon Sugar

1 Tsp Salt

1/4 Cup Olive Oil

To make the Dough starter you pour your yeast and sugar into the water... set in a warm, dark place covered for about 5 minutes... Until you get a sponge. (My little secret is I heat a mug of water in the microwave.... about 4 minutes.  I set the mug in the corner of the micorwave and put the dough starter in the microwave.) By doing this you are providing a warm, moist, dark enviroment for the yeast to grow. In the mixer add all the flours, salt, oil and sponge.  Work with the dough hook for about 3-5 minutes.  If you are mixing by hand work the dough until well incorporated... about 5-8 minutes.  In a bowl.. pour a little olive oil and put your dough ball in and smooth on all sides with oil... cover with a kitchen towel and set aside to rise... remember the microwave trick.

Let the dough rise for at least 2 hours!!!

For the sauce... MMMmmmm the sauce.  I always make a huge batch cause this taste amazing!

2 28oz cans of crushed tomatoes... I use San Marzano Crushed Romas (only the best!)

4 Crushed and Chopped Garlic

1/2 Cup Chopped Fresh Basil

1 Teaspoon Sugar

2 Teaspoons Salt

I throw everything in the Crock-Pot... and I let it do it's magic!!!

My kids hate chucky sauces... they will not eat it if the see chunks! Sometime during the cooking process I take a hand blender and blend it all up.  I usually cook this on low for about 6-8 hours.

When you are ready to make your pizza's set up all the toppings nicely so everyone can help themselves and get to work! The toppings I used for out Pizza's are:

Soy Motz Cheese

Organic Whole Milk Motz Cheese

Baby Bella Mushrooms

Sliced Red Onions

Vegan Italian Sausage

Pepperoni

Organic Spinach

Hemp Seeds

Spread out your dough by hand or with a rolling pin... Make sure you use some flour so it does not stick when rolling out.  I pour some cornmeat on the pan to prevent from sticking.  If you are using a stone you don't have to do that!  Put your toppings and bake in a 450 degree oven for 15-20 minutes... I always check the bottom of the pizza after about 12 minutes and if it is not doughy .. it is done.  I like a think crispy dough.... so I cook a bit longer.

Vegan Pizza Before....

Vegan Pizza After...

Big Daddy's Pizza ...

Cuties

I am seriously hooked on these!!!

They are made from Soy Milk

Miso Soup... from Scratch

This soup is THE BEST!!!!!! My neighbor (who is from Toyota Japan) taught me how to make this Old School Style! This soup is not Vegan the Miso has Bonito Stock which is made of fish.  The ingredients are kinda hard to kind... but I can help you with that!  Once you kind and buy the ingredients... you will have enough to make this soup 4-5 times... maybe more. This is what you need.

8 Cups of water... Bring to boil and then reduce heat as low as your stove will let you.

1/2 cup Miso Paste

1 Teaspoon Hon Dashi, Bonito Soup Stock Granules

2 Green Onions, chopped

1 Block Silken Tofu

1 Cup Mushrooms, I used Crimini

1 Handful of Ottogi Seaweed, Soaked to soften then chopped

1/2 Handful of Hijiki Seaweed

Miso Paste

Silken Tofu, I use the good stuff!

My favorite Seaweed... Ottogi

Hjiki Seaweed

Bonto Stock Granuals

Green Onions

Soaked, Chopped Ottogi

Chopped Mushrooms

Cut Tofu

Dry Hijiki

Pour water into a large pan bring to a boil... and then reduce heat as low as your stove will let you.

Using a strainer helps disolve.

If you heat the Miso to much you will kill all the good stuff. NEVER LET IT BOIL! I use a small strainer and a wooden spoon to disolve the miso into the water. I let the miso simmer while I prepare the rest of the ingredients. 

Chop your mushrooms, and green onion... soak the ottogi and chop, add to soap along with Hijiki... add the cut tofu at the end. and you are done!!!!

Okay... so Miso is known to have some serious benefits to ones diet. Some good reasons to eat Miso Soup:

1. The Japanese have one of the lowest rates of breast cancer. I believe this is due to the fact that they consume large quantities of iodine, mainly in the form of miso soup and seaweed. 
2. Miso creates healthy microflora that actually go to work for you, creating the vitamins and minerals your body needs to stay strong and energized!
3. Reduces risks of cancer including breast cancer, prostate cancer, lung cancer and colon cancer.

4. Protection from radiation
5. Immune strengthening
6. Antiviral -- miso is very alkalizing and strengthening to the immune system helping to combat a viral infection.
7. Prevents aging - high in antioxidants, miso protects from free radicals that cause signs of aging.
8. Helps maintain nutritional balance - full of nutrients, beneficial bacteria and enzymes, miso provides: protein, vitamin B12, vitamin B2, vitamin E, vitamin K, tryptophan, choline, dietary fiber, linoleic acid and lecithin.
9. Helps preserve beautiful skin - miso contains linoleic acid, an essential fatty acid that helps your skin stay soft and free of pigments.
10. Helps reduce menopausal complaints - the isoflavones in miso have been shown to reduce hot flashes.
 I seriously can go on and on.....