Menu Enter a recipe name, ingredient, keyword...

Andreajayros' profile page

Recipes

Baked Tofu Steaks with Mushroom Gravy

Baked Tofu Steaks with Mushroom Gravy

By

I love chanterelle mushrooms and always use them in gravy

  • One 14 oz block extra firm tofu, drained
  • 1 tiny garlic clove, peeled
  • For the marinade
  • 1 tablespoon vegetable oil
  • 3 tablespoons light soy sauce
  • A pinch of dried Italian seasoning or poultry seasoning, optional
  • Cracked black pepper
  • for the gravy
  • 12 oz fresh mushrooms (a mix of white, crimini, shiitake, chanterelle etc)
  • 2 tablespoons olive oil, butter or margarine
  • 1 onion, finely chopped
  • 3 cloves garlic, peeled and chopped
  • 2 sprigs fresh thyme
  • 3 large sage leaves, chopped
  • 3 splashes sherry or red wine
  • 1/2 teaspoon balsamic vinegar
  • 2 cups vegetable stock or water (I used water)
  • 2 tablespoons flour
  • Salt & pepper
4.4/5 (8 Votes)

Veggie Sushi: The Green Roll

Veggie Sushi: The Green Roll

By

Slice the zucchini on a mandolin into thin noodles

  • 3 nori sheets
  • 2 cups cooked rice (or use sprouts instead of rice to make it raw)
  • 1 tablespoon peeled ginger root
  • 1/2 cucumber
  • 1/2 avocado
  • 1 zucchini
4.4/5 (10 Votes)

Kidney Bean-Walnut Burgers with Mississippi Comeback Sauce [V, GF]

Kidney Bean-Walnut Burgers with Mississippi Comeback Sauce [V, GF]

By

Burger Smash beans in a bowl with a fork until slightly chunky

  • Burger
  • 15 oz. canned kidney beans, drained and rinsed
  • 1 small red onion, shredded and squeezed dry
  • 1 small carrot, diced
  • 2 scallions, finely chopped
  • 1/3 cup chopped walnuts
  • 2 Tbs. fresh parsley, chopped
  • 1 tsp. Kosher salt, or to taste
  • 1/2 tsp. black pepper, or to taste
  • 1 Tbs. vegan, gluten-free Worcestershire sauce or tamari
  • 1/2 cup gluten-free bread crumbs
  • 1 Tbs. safflower oil
  • Mississippi Comeback Sauce
  • 1/4 cup onion, chopped
  • 2 cloves garlic, chopped
  • 1/4 cup vegan mayonnaise
  • 2 Tbsp. extra-virgin olive oil
  • 2 Tbsp. ketchup
  • 1 Tbs. Dijon mustard
  • 1 Tbs. chili sauce, hot sauce or Sriracha, or more to taste
  • 1 Tbsp. vegan, gluten-free Worcestershire sauce
  • 1 Tbsp. fresh lemon juice
  • 1 tsp prepared yellow mustard
  • Salt and pepper to taste
4.3/5 (7 Votes)

Cucumber Kale Salad with Vegan Tzadziki

Cucumber Kale Salad with Vegan Tzadziki

By

One of my favorite quick salads to make: Kale and cucumbers with cashew Tzatziki sauce and Sriracha

  • kale
  • cucumbers
  • cashews
  • water
  • lemon juice
  • garlic
  • salt
  • olive oil
  • dill
4.4/5 (13 Votes)

Cashew Cream

Cashew Cream

By

Put cashews in a bowl and cover with cold water

  • 1 cup raw cashews
4.6/5 (17 Votes)

Vegan Tofu ‘Scallops’

Vegan Tofu ‘Scallops’

By

Cut the block of tofu in half and then cut each half in two width-wise

  • 1 block extra-firm tofu, pressed and drained (choose organic/non-GMO)
  • 2 Tbs. gluten-free tamari
  • 2 Tbs. vegetable broth
  • Kosher salt
  • Kelp flakes
  • Old Bay Seasoning
  • 2 Tbs. vegetable oil
  • 2 Tbs. vegan butter
  • Lemon slices
4.4/5 (8 Votes)

Raw Peas, Mint, and Avocado Soup

Raw Peas, Mint, and Avocado Soup

By

Blend all ingredients in a blender or food processor

  • 1 big handful of spinach
  • 200 g frozen peas (3 cups)
  • 500 ml hot or warm water (2 cups)
  • 1/2 avocado
  • 1 tbsp fresh mint, stalks removed (a very small handful, add more if you want a very minty taste)
4.8/5 (6 Votes)

Vegan Tollhouse Cookies

Vegan Tollhouse Cookies

By

yummy delicious. the real thing

  • 2 cups organic whole wheat pastry flour (add oat flour, rice flour, as desired)
  • 1 tsp non aluminum baking powder
  • 1 tsp pink Himalayan salt
  • 1 stick Earth Balance buttery sticks, softened
  • 1 1/2 c brown sugar (or mixture of brown and vegan raw)
  • Egg replacer equivalent to 1 egg (flax seed egg might be nice, too)
  • 1 tsp Mexican vanilla
  • 2 c vegan fairly traded chocolate chips
  • walnuts, if desired
4.7/5 (13 Votes)

Zuni Cafe Zucchini Pickles

Zuni Cafe Zucchini Pickles

By

Wash and trim the zucchini, then slice them lengthwise into 1/16-inch-thick slices on a mandoline

  • 1 pound zucchini
  • 1 small yellow onion
  • 2 tablespoons salt, a little more if using kosher
  • 2 cups cider vinegar
  • 1 cup sugar
  • 1 1/2 teaspoons dry mustard
  • 1 1/2 teaspoons crushed yellow and/or brown mustard seeds
  • 1 teaspoon ground turmeric
4.7/5 (12 Votes)

Mushroom Soup

Mushroom Soup

By

In a large saucepan, over medium heat, add the diced onions

  • 1 large white onion, diced (I'm going to use a leek from the garden and some garlic)
  • 1 package white button mushrooms (10 oz) sliced
  • 1 package baby portobello mushrooms (10 oz) sliced
  • 10 stalks fresh thyme, leaves removed
  • 1 cup organic vegetable broth
  • 1 tbs. tapioca flour
  • 1 cup almond or cashew milk (unsweetened)
  • 1 dried bay leaf
  • 1/2 tbs. liquid aminos (GF) (or soy sauce) (I'm adding a little wine, why not?)
  • 1/2 tsp. salt
  • freshly ground pepper (I'm going to add a little curry)
4.5/5 (2 Votes)