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Recipes
Fried Rice with Japanese Seven Spice
By Nicole_Pryce
Meanwhile, heat a wok (or skillet, cast-iron preferred) over medium-high heat with a teaspoon or two of oil
- 1 Cup Brown Rice, dry
- 2 Cups Water
- 1-2 Tbs Vegetable Oil
- 1 Package Wildwood Baked Tofu, sliced into rectangles (or whatever your favorite tofu is)
- 1 Stalk Broccoli, chopped into florets
- 2-3 Carrots, peeled and chopped into chunks
- 2 Tbs Earth Balance
- 2 Tbs Tamari or Soy Sauce
- 1 Tbs Rice Vinegar
- Japanese Seven Spice, to taste
- 2-3 Tbs Toasted Almonds
- Start the rice in your rice cooker.
Paella with Fennel and Seitan Sausages, Tofu and Mushroom Shish Kabob
By Nicole_Pryce
Over med-high heat add the oil to the pan and sweat the shallots for 2-3 minutes, then add the garlic and cook for ...
- Paella
- 1 tbs. olive oil
- 1 medium shallot, minced
- 2 cloves of garlic, minced
- Salt and pepper to taste
- 1 cup of basmati rice
- 1 tsp. smoked paprika
- 1/2 tsp. saffron
- 2 cups of veg stock
- 12 strips of Red Bell Pepper
- Seitan Sausages
- Braised Fennel
Gumbo, Seitan Sausages, Grilled Okra
By Nicole_Pryce
In a large soup pot over medium heat, add the olive oil and sweat the diced vegetables until softened, but not brow...
- Gumbo
- 1 tbs. olive oil
- 1 large onion, small dice
- 4 cloves of garlic, minced
- 1 stalk of celery, small dice
- 1 red bell pepper, small dice
- salt and pepper
- 1 tsp. red pepper flakes
- 1 tbs. smoked paprika
- In a large soup pot over medium heat, add the olive oil and sweat the diced vegetables until softened, but not browned, 5-6 minutes. Add the red pepper flakes and smoked paprika, as well as salt and pepper to taste. Cook for 1 additional minute.
- 1 tbs. olive oil
- 1 1/2 cups of shredded collard greens
- 1 tbs. tamari
Lentil, Mushroom and Collard Greens Stew, Cherry Smoked Tofu Hearts
By Nicole_Pryce
The tofu was cut into three sizes with cookie cutters -- then smoked for 25 minutes with cherry wood
Pineapple Skillet Upside-Down Cake
By Nicole_Pryce
In a small bowl mix the flax seed and water and set aside
- Pineapple Skillet Upside-Down Cake
- (serves 8)
- 6 tablespoons soy margarine
- 1/2 cup packed dark-brown sugar
- 3 cups cubed (or sliced) pineapple
- 3/4 cup all-purpose flour
- 3/4 cup whole wheat flour (or additional all-purpose flour)
- 1/2 teaspoon salt
- 1/4 teaspoon baking soda
- 1 teaspoon baking powder
- 3/4 cup white (non-bone char) sugar
- 1 tbs. ground flax mixed with 1 tbs. water
- 3/4 cup soy yogurt
- Preheat oven to 375 degrees and position rack in the middle.
Smoky Veggie Quesadillas
By Nicole_Pryce
1. Preheat grill on high. 2
- Juice of 1 lime (around 1/4 cup)
- 1/4 cup olive oil
- 1/2-1 teaspoon chipotle puree, chipotle powder, smoked paprika, or regular paprika
- 1 1/2 teaspoons kosher salt (or half as much table salt)
- 1 clove garlic, peeled and pressed through a garlic press
- 1 medium zucchini, trimmed, and thinly sliced (1/4 inch) lengthwise
- 1 red bell pepper, ends sliced off, cored and seeded, and cut into wide strips
- 1 red onion, peeled and sliced 1/4-inch thick
- 12 corn tortillas or 8 flour tortillas
- 1/2 pound grated cheddar or Monterey jack cheese
- a handful of cilantro leaves, washed and dried
- sour cream and salsa for serving
Apple-Smoked Tofu stuffed with Collard Greens and Apples, Apple Cider, Maple Syrup & Calvados Glazed
By Nicole_Pryce
Pre-heat the oven to 350F
- Apple-Smoked Tofu stuffed with Collard Greens and Apples
- Apple Cider, Maple Syrup and Calvados Glaze
- Roasted Potato and Parsnips
- Braised Leeks
Vegan Enchiladas
By Nicole_Pryce
Grease a baking sheet with Pam or some form of oil and set it aside
- For Filling:
- Corn tortillas - one for every enchilada you want to make
- 1/2 block firm tofu, cut into small chunks
- 1 habanero pepper, diced
- 1 small zucchini or other squash, diced
- 1/4 of an onion, chopped finely
- Garlic, to taste
- Salt and pepper, to taste
- For Sauce:
- 1 can of red enchilada sauce
- 2 cloves garlic, minced
- Vegan cheese
Vegan Lasagna
By Nicole_Pryce
1. Preheat your oven to 375 degrees F
- 1 (25 ounce) jar spaghetti or marinara sauce (I use Organicville's Portobello Mushroom)
- 1 tablespoon olive oil, for sauteing
- 4 ounces canned mushrooms
- 1 medium onion, chopped
- 2 links vegan sausage, sliced (The Grain Meat Co.'s Italian Sausage works really well in this)
- 4 ounces black olives, sliced
- 4 ounces green olives, sliced
- 14 ounces extra-firm tofu, squeezed
- 1-3 cloves garlic, minced
- 1/8 teaspoon pepper
- 1/4 teaspoon salt
- 2 teaspoons olive oil
- 1/4-1/2 cup nutritional yeast
- 16 ounces precooked lasagna noodles
BBQ Tofu Pizza
By Nicole_Pryce
In a large frying pan over medium heat, heat oil and saute onion and garlic until translucent
- BBQ Sauce (version 2)
- 1 tbs. vegetable oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1/2 tsp. garlic salt
- 1/2 tsp. black pepper
- 1 tbs. Dijon mustard
- 1 tbs. ketchup
- 2 tsp. smoked paprika
- 1 cup fire-roasted whole tomatoes
- 1/2 cup bourbon
- 1/3 cup agave
- 1/4 cup balsamic vinegar