Plant Bites
Growing my Plant Strong Family, One Bite at a Time
Sunday, June 21, 2015
Tofu Tips
http://www.goodhousekeeping.com/food-recipes/healthy/a18093/easy-tofu-cooking-tips-47012001/
http://www.onegreenplanet.org/vegan-food/common-tofu-cooking-mistakes/
http://www.onegreenplanet.org/vegan-food/how-to-make-your-own-vegan-chinese-dishes-at-home/
Blueberry Raspberry Pancakes
Photo to follow
Ingredients:
3 cups flour (oats, whole wheat, or other)
3 eggs or flax seeds
1/2 cup orange juice
2 bananas, blended smooth
2 cups plant milk
1/2 cup walnuts, crushed
2 cups berries, any
mix all together and bake in oven in cast iron skillet or make traditional pancakes on stove. We chose to make a big, 7" pancake in a small skillet.
It is delicious, no syrup or toppings needed.
Wednesday, February 25, 2015
Burritos
No fancy name for these, just a delicious wrap chock full of nutrients.
Start with a whole wheat tortilla, and add black beans, salsa, chopped tomato, avocado, raw onions and cooked vegetables: onions, mushrooms, kale. Easy Peasy.
Start with a whole wheat tortilla, and add black beans, salsa, chopped tomato, avocado, raw onions and cooked vegetables: onions, mushrooms, kale. Easy Peasy.
Pita Pizza
We use whole wheat pita bread for these. They are harder to find but worth the effort.
Serves 1
1-Whole Wheat low sodium pita
½ cup - Pasta sauce* low sodium, low or no sugar
½ cup each of chopped onions and mushrooms, 1 clove of minced garlic
Fresh spinach, one handful
Raw tomato, 1 medium
Other toppings as desired
(I love raw onions on mine, husband loves salsa)
Optional – vegan cheese
Seasonings:
Crushed red pepper flakes
Garlic powder
Nutritional yeast
* pasta sauce.
Either find a brand you are comfortable with, or easily make your own
and store in the fridge.
In a skillet, put the chopped onions, mushrooms, and garlic
with ½ cup water and cook on medium or medium-high until the onions are
translucent.
If you like your crust crispy, bake it first then add tomato
sauce and other toppings.
If you like it softer, add the toppings and then bake the
whole thing.
Assembly: pizza
crust, add the sauce, add the cooked vegetables, add the raw spinach and sliced
tomatoes. Sprinkle with the seasonings
and nutritional yeast and cheese, if using it. Bake it for a few minutes even if you’ve
already crisped the crust.
TIPS for kids: I add
the cooked onions, mushrooms, and garlic into the food processor and blend with
the pasta sauce. My son hates chunks of
these vegetables but doesn’t mind the flavors.
Labels:
Dinner,
Kids,
Lunch,
Party Favorites,
Weekend Food
Tofu Mushroom Burgers
These are very low calorie for a burger of any kind, but the flavor and texture are very good for a vegan burger.
Ingredients:
1 pound block of organic firm tofu
1 large onion
Note: this one takes a bit of time to make the burgers as
they stay in the pan about 15 minutes for each round of 2-4 burger
patties. So, I usually set my timer and
go about my other business once the pan cooking starts (soup making or
laundry!). However, even though this
recipe takes some time, it makes enough burgers for several meals, or you can
freeze them for later use (they freeze wonderfully).
Ingredients:
1 pound block of organic firm tofu
1 large onion
½ pound button mushrooms
½ pound other variety mushrooms (oyster is a favorite)
1-2 cups raw old fashioned or quick oatmeal, as needed
Seasonings (adjust as desired for your family’s tastes):
Pepper, about 2 teaspoons
Crushed red pepper, about 2
teaspoons (or cayenne, about 1 teaspoon)
Garlic powder, about 2 teaspoons
Paprika, couple dashes from the jar
Chili powder, 1 teaspoon
Preheat the oven to 350 degrees.
Rough chop the vegetables.
Put the tofu, mushrooms, onions and seasonings in a food processor and
blend until smooth. (If mixing by hand,
dice the onions and mushrooms fairly small, first.) Then add 1-cups of oatmeal to thicken. The consistency will not be runny but will
not be firm either.
In a skillet misted with oil or wiped out with a paper towel
that has oil added on it, scoop out ½ cup of the mixture. With a small or medium skillet, you may only
be able to cook 2 patties at once. My
big one will do 3-4 at one time.
Cook on medium-high until the burger starts to brown on
bottom, allowing you to flip to the other side cleanly. Once both sides are browned and it’s firm on
the outside, remove the burgers to a baking pan or sheet. You may have to refresh the oil spray or
wipe between burgers but shouldn’t have to do so when you flip each one.
Once all burgers are ready, put the baking pan in the oven
on 350 for at least 30 minutes. They
will continue to firm up on the inside in the oven, and even more so as they
cool once removed from the oven. A
convection oven will require less time.
For toppings, we use as many vegetables as we can fit onto
the bun… raw onions for sure, chopped lettuces, sliced tomato, and sauces like
ETL friendly ketchup, mustard, and others (Bbq?). On
lower grain days, I use with romaine leaves – still delicious and cuts the
calorie count down significantly.
Our bun is a 100% whole wheat, low sugar, not terrible on
sodium one, or you can use a whole wheat pita that you cut down to the size of
the burger patty (bake the pita scraps later for hummus).
Labels:
burgers,
Dinner,
Entrees,
Kids,
Party Favorites,
Weekend Food
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