Thai Basil Eggplant

The recent purchase of two big beautiful globe eggplants left me with a bit of a dilemma ... what to make, what to make. The easy answer is vegan Eggplant Parmesan but I wanted something different. Thank goodness for Pinterest! http://vegetariangastronomy.com/2013/05/thai-basil-eggplant-vegan-contains-gluten/ This dish really caught my eye with it's colorful and varied list of ingredients. And it tastes every bit as good as it looks!

Thai Basil Eggplant

• 1 large Italian eggplant (or 2 medium Japanese or Chinese eggplants)
• 1 green bell pepper, thinly sliced
• 1 red bell pepper, thinly sliced
• 1 yellow bell pepper, thinly sliced
• 1 white onion, halved and thinly sliced
• 1 14-oz. block firm tofu
• 2 cloves garlic, minced
• basil leaves
• vegetable oil
For the sauce:
• 4 1/2 T Hoisin Sauce (Koon Chun), ( gluten-free: use Sun-Luck brand Hoisin Sauce - see notes below)
• 1/2 cup soy sauce ( gluten-free: use San-J Tamari gluten-free soy sauce)
• 1/4 cup water
• 1-2 teasp chili sauce (I use Huy Fong Chili Sauce)
• 2 teasp corn starch

To Prepare the Eggplant:
1. Cut off the top and bottom tips.
2. If you are using Italian eggplants: Slice the eggplant lengthwise into 3/4-inch slabs. Then cut each slice lengthwise into 3/4-inch slices. Cut each slice into 2 or 3 pieces diagonally (see picture above for an example of how the eggplant pieces should end up looking).
3. If you are using Chinese or Japanese eggplants: Slice the eggplant in half lengthwise. Then diagonally cut small sections about 3/4-Inch thick all the way down both halves.
4. In a large non-stick pan or stainless steel pan, heat 2-3 T of vegetable oil on medium heat.
5. Add the eggplant pieces and toss to coat them in oil. Add a little amount of water, turn the heat down to low-medium, cover, and let the eggplant cook.
6. Check the eggplant every 5-7 minutes to make sure the eggplant does not burn or stick to the pan. Stir the eggplant pieces and feel free to add a little more oil or water to help cook the eggplant and keep it from sticking to the pan if you need (if adding water to help cook the eggplant, be sure to add a small amount each time so that you don't end up with watery mushy eggplant). While the eggplant is cooking continue on to preparing the rest of the dish.
7. The eggplant is done once it is cooked, but firm so it is still holding shape. Turn off the heat and set aside in the pan.
To Prepare the Tofu:
8. Cut the tofu block in half. Place each half in a clean paper towel one at a time and squeeze gently to remove excess storage liquid (without breaking up the tofu).
9. Cut the tofu into 1/2-Inch cubes and pan fry on medium-high heat with 2 T vegetable oil (in another non-stick frying pan), mixing and turning frequently until all the water is burned off and the tofu is lightly golden brown on most sides (be sure not to burn the tofu). While the tofu is cooking, continue on to prepare the sauce.
To Prepare the Sauce:
10. Whisk all ingredients listed under sauce above. Mix until all the cornstarch has dissolved. Add more chili sauce if you prefer more spice.
11. Once the tofu is done, set it aside in a separate bowl.
12. In the same non-stick frying pan pan, add 1 T vegetable oil and heat on medium-high. Add the thinly sliced onions and bell peppers. Saute until they are cooked but still crispy. Add the minced garlic half way through and saute it into the onions and bell peppers.
To Prepare the Dish:
13. Add the cooked tofu and veggies to the pan with the cooked eggplant. Turn the heat up to medium and stir in the sauce.
14. Once the pan is hot, turn the heat down to low-medium and mix frequently until the sauce slightly thickens and coats the eggplant and veggies. Do not burn off all the sauce. This should only take a few minutes.
15. Turn off the heat and add some freshly chopped basil. Mix once more and serve hot with some quinoa or brown rice!

Spicy Potato Curry

It's been a really busy week with the opening of H&R Block tax offices on Monday. We stayed open from nine in the morning until nine at night on Thursday, offering information on the Affordable Care Act (commonly referred to as Obamacare). It was a long day but we were able to help a lot of people understand the consequences of the ACA on their tax return this year.

Today was finally my day off and I decided it was a good time to make meals for the week ahead. This one was inspired by http://allrecipes.com/recipe/spicy-vegan-potato-curry/Detail.aspx

SPICY POTATO CURRY

2 large potatoes, scrubbed and cubed

2 tbsp extra virgin olive oil

1/2 large onion, chopped
2 cloves garlic, minced

1 tbsp curry powder

2 tsp ground cumin

2 tsp mild chili powder

1 tsp garam masala

1 tsp ground ginger

1 tsp dry mustard

1 tsp turmeric

1 tsp ground coriander

1 tsp sea salt

8 ounces mixed vegetables
1 cup cooked garbanzo beans

4 tomatoes, chopped

2 cups vegetable stock

2 cups cooked basmati rice

          Brown potatoes in oiled skillet, stirring often. Add onion and saute until translucent. Add garlic and cook until softened, and onions begin to brown. Add spices and toast until fragrant. Add vegetables, tomatoes and stock. Simmer until potatoes and vegetables are softened and liquid begins to evaporate. Serve over rice.

Zucchini Lasagna - Vegan and Gluten Free

 Two kinds of squash, mushrooms and spinach that need to be cooked ... what to do?

ZUCCHINI LASAGNA with VEGAN RICOTTA

1 large zucchini, peeled and shredded
1 large yellow squash cut in ribbons
3 tsp olive oil
1 small onion, chopped
5 oz Cremini mushrooms, chopped
1-1/2 cups spinach 
1 tbsp Italian seasoning mix 
4 cloves garlic, minced
1-1/2 cups marinara sauce
1 cup soaked cashews
1/2  container firm tofu, drained
2 tsp olive oil
1/4 cup nutritional yeast
1 tbsp dried basil

Prepare vegan ricotta by processing cashews, tofu, 2 cloves garlic, 2 tsp olive oil, nutritional yeast and basil until proper consistency. Set aside. 

Saute onion and 2 cloves garlic in 1 tsp olive oil until softened. Add mushrooms. Cook until lightly browned. Add spinach and zucchini, cooking until most of the moisture evaporates. Stir in Italian seasoning and 1 cup marinara sauce. Simmer additional 5 minutes. 

Spread thin layer of marinara in bottom of baking dish. Cover with half of yellow squash ribbons in an even layer. Top with half of ricotta mixture and half of mushroom mixture. Spread with thin layer of marinara. Cover with rest of yellow squash and repeat layers.  Bake at 350 degrees for 45 minutes until sides bubble and lasagna firms up.

 

Tofu Tikka Masala

I almost followed the recipe on this one from http://www.msvegan.com/#!Chickenless-Tikka-Masala/cln0/30CCC564-966C-46E8-A66B-AAF4B679550F but I'm not particularly fond of faux meat. Here is the photo from the original site since my version didn't last long enough to recharge the camera battery.

TOFU TIKKA MASALA

1/2 onion, chopped

2 tbsp olive oil

1 tbsp ground cumin

1 tsp each ground ginger, salt, cayenne pepper

1/2 tsp each tumeric, cinnamon, nutmeg

1/4 tsp paprika

2-3 cloves minced garlic

1/4-1/2 cup non-dairy milk

6 oz tomato paste

1/2 cup water

1/2 package firm tofu in cubes

Cilantro for garnish

Heat oil in large skillet. Brown tofu on all sides and remove from pan. Saute onion over medium-high heat until translucent. Add garlic and spices. Cook until fragrant. Add tomato paste and 1/4 cup water. Bring to simmer. Add milk and cooked tofu. Simmer gently 10-15 minutes to combine flavors. Thin with rest of water if needed. Serve over rice with cilantro garnish.

New Years Kung Pao

Happy New Year! I am bound and determined to make 2015 a stellar year! In that light, I am back to preparing Vegan Gluten-Free meals and plan to post as many of them here as I find time.

This evening's meal is inspired by http://www.eatgood4life.com/cauliflower-kung-pao/

 KUNG PAO CAULIFLOWER

1/2 head cauliflower, cut into small florets
1 orange or yellow pepper, diced
1 tbsp ground ginger
4 garlic cloves, minced
4 green onions, chopped
1/4 cup raw cashews
2 tbsp mild chili powder
2 tbsp olive oil

2 tbsp rice vinegar

2 tbsp tomato ketchup

4 tbsp wheat-free tamari

1/4 cup water

Mix vinegar, ketchup, tamari and water in bowl and set aside. Heat olive oil in large skillet. Saute cauliflower over medium heat until it begins to brown. Add diced peppers and cook another 5 minutes. Add garlic, ginger and cashews. Cook another 2-3 minutes. Add sauce and simmer until vegetables are softened and sauce has thickened. Add green onions. Serve over rice or rice noodles Makes two generous servings.

Braised Tofu in Spicy Sriracha Peanut Sauce

It's been quite a year and my diet has suffered accordingly. Time to get back on track! I have found that the best way to stay on the straight and narrow is to share my progress with others interested in a vegan gluten-free lifestyle.

So I'm back in my favorite room, trying all kinds of wonderful VGF fare on Pinterest. Here's tonight's dinner from Kalyn's Kitchen (http://www.kalynskitchen.com/2012/10/spicy-sriracha-tofu-peanut-butter.html) ... it smells fabulous!

Spicy Vegan Peanut Butter Tofu with Sriracha

(Makes about 4 servings; recipe created by Kalyn, with good suggestions from Jake.)

Ingredients:
14-16 oz. firm or extra firm tofu
1 T peanut oil
several large garlic cloves, sliced
large piece of ginger root, sliced
2-3 T diagonally sliced green onions (for garnish)

Sauce Ingredients:
3 T wheat-free tamari
3 T rice vinegar (not seasoned rice vinegar)
2 T smooth natural peanut butter
1 T agave nectar (I like raw agave nectar)
2 T vegetable stock or water
1 T Sriracha Sauce (or to taste)

Instructions:

Drain the tofu well in a colander placed in the sink.  Then put tofu pieces between a double layer of paper towels and press down with your hand so the liquid in the tofu is absorbed by the towel.  (You can do this several times if you need to.)  Cut tofu into lengthwise strips about 1 inch wide.  

Whisk together the soy sauce, rice vinegar, peanut butter, agave, stock or water, and then add the Sriracha Sauce.  (I would start with a smaller amount of Sriracha, taste, and decide when it is hot enough.)  Cut the pieces of garlic and ginger, and diagonally slice green onions.

Heat the dry wok (or heavy pan) over high heat for one minute.  Then add the peanut oil and heat about 30 seconds more.  Add the sliced pieces of ginger and garlic and cook just until they are fragrant (about 30 seconds); then remove and discard.  Add tofu pieces, lower heat to medium high and cook, turning often, until the tofu is nicely browned on both sides, about 7-8 minutes. 

When all the tofu pieces are browned, add the sauce, turn heat to low, and cook just until the sauce thickens slightly and coats the tofu.  (Don't cook too long or the sauce will get too thick and won't pour over the tofu pieces.)  Remove pan from the heat, transfer tofu pieces to a plate and pour sauce over and garnish with green onion slices (if using.)  Serve hot.

Squash and Apples? Yum!

Today is the first day of my 21 Day Detox, based on the 2012 Whole Living Action Plan (with vegan options). I tried the Squash Soup recipe as it was published but found it a little too much like pumpkin pie for my tastes. So I added some cumin and curry powder to give it an Indian flavor.

Spiced Butternut Squash and Apple Soup  

    2 tablespoons olive oil
    1 onion, chopped
    2 garlic cloves, chopped
    1 inch fresh ginger, grated (2 tablespoons)
    1/2 teaspoons turmeric
    1/8 teaspoon cinnamon
    1/8 teaspoon cardamom
    2 teaspoons cumin
    1 teaspoon curry powder
    Dash ground cloves
    2 carrots, peeled and chopped
    1 tart apple, peeled, quartered, and chopped
    4 cups chopped butternut squash
    Coarse salt and pepper
    Chia Seeds for Garnish

    Heat olive oil in a medium saucepan over medium heat. Add onion and garlic and cook until tender, 6 to 8 minutes. Add ginger, turmeric, cinnamon, cardamom, and cloves and cook until fragrant, about 1 minute. Add carrots, apple, squash, and 3 cups water. Bring to a boil; cover partially and reduce to a simmer. Season with salt and pepper.

    Cook until vegetables are tender, about 20 minutes. Let cool slightly.

    Working in batches, puree until smooth in a blender. Adjust seasoning, if necessary.