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Wednesday, October 15, 2014

Ground Tofu Filling

 This was fantastic--really tasted like beef to us!! I found this at

Here is her recipe--check out her blog for more:

3 tablespoons low-sodium soy sauce
1 tablespoon creamy peanut butter (or other nut butter of choice)
1 teaspoon cumin
1 teaspoon garlic powder
1/4 up to 1 teaspoon chile powder (I have to do the lesser amount)
1/2 teaspoon cayenne pepper sauce (I use Frank’s)--I sometimes omit
16 ounces frozen and then thawed extra-firm tofu
2 tablespoons olive or canola oil-I sometimes mix it right in with the ingredients
Preheat oven to 350 degrees.
Mix first seven ingredients together in a medium mixing bowl and set aside.
Drain water from tofu block. Wrap tofu in a thin kitchen towel or several layers of paper towels. Place wrapped tofu between two plates. Press gently and evenly with hands to remove water from tofu. (You can also place a weight on top of the top plate and let tofu sit for 20 minutes or so.) Unwrap tofu and crumble into small bits into mixing bowl. Toss with sauce in mixing bowl.
Spread oil on a 12 by 18 inch baking sheet. Sprinkle crumbled tofu on top of oil in a single layer. Bake for 20 minutes. Remove from oven and stir tofu. Return to oven and cook for about 20 more minutes, until tofu is crispy. [me-I tossed it twice during the 40 minutes}
Use as you would any spicy ground beef filling.

Monday, October 6, 2014

ginger/garlic lentils Indian inspired

 I have tried a lot of lentil recipes, but I really like the flavor in this one! [got most of the recipe from veganomicon -the ultimate vegan cookbook]

1 tab coconut oil (or oil of choice)
3 cloves of garlic
1/2 inch cube fresh ginger, peeled and minced
1 large onion diced
1 teaspoon garam masala
1/2 teaspoon cumin
tiny pinch of cayenne
1 cup dried lentils, picked over and rinsed
2 cups water
1-2 tablespoons of catsup
1 tablespoon or so of orange juice
a slice of a juice lime squeezed (I just used about an inch slice0
1/2 teaspoon of salt OR to TASTE

In heavy bottomed 3 quart pot melt coconut oil over medium heat.  Add the garlic and ginger and let it sizzle for 30 seconds.  Add onion and fry 3 min or so until translucent and soft.  Stir in garam masala, cumin, and cayenne, and stir for 30 sec or so until fragrant.  Add lentils and water and increase heat and bring to boil and then lower the heat to medium low.  Partially cover and simmer 25 to 30 minutes, stirring occasionally until lentils have absorbed most of the water and are tender.  They will be thick and you can add a bit of water if you want them thinner.  Add the catsup , OJ, and lime and salt.  blend well.  Cook a few minutes more to blend the taste.  Serve over rice

Friday, October 3, 2014

Spaghetti and Beanballs

These Beanballs are gluten free and very tasty!! Good substitute for meatballs!


1 can of kidney beans drained (mine still had a bit of liquid
4 teaspoons of GF soy sauce
4 teaspoons of GF steak sauce or tomato paste [steak sauce adds nice flavor]
2-3 teaspoons of olive oil [more for cooking too]
2 cloves of minced garlic
1/2 cup [or a bit more depending on liquid] GF Italian seasoned bread crumbs
1 egg (beaten)
potato flakes [from a package of instant potatoes]

Other ingredients:
prepared marinara sauce of your choice
pasta of choice

Smash the drained kidney beans with a fork or a potato masher--you don't want them completely smooth--still want some small pieces of the bean. Add the soy sauce, steak sauce , oil, garlic, bread crumbs and egg.  If it needs more firming add a bit of potato flakes and or more bread crumbs.  Roll into balls smaller than a golf ball.

To panfry the beanballs:

preheat a non-stick skillet such as a ceramic one with a bit of olive oil.  Cook for 10 minutes or so at medium to medium high heat tossing them often until they are browned nicely.  Add sauce and toss to coat--heating through for about 15 more minutes.

Serve over pasta