Main Dishes

Snowy Joes

Snowy Joes! When it’s cold and snowing outside here’s a great dish to warm up to. Serve over your favorite grain, or if you have the time, bake up some of our REAL Yeasted, Gluten-Free Burger Buns.

1 large onion
3 cloves garlic
1 package organic tempeh (8 oz)
1/4 cup red wine vinegar
1/2 cup water plus 1 cup
1 tablespoon maple syrup or molasses
1 teaspoon basil
1 teaspoon cumin
1 teaspoon paprika
1 teaspoon savory
dash of pepper
1 can of organic kidney beans, no salt added, with the water (NOTE: if using any other beans, drain and rinse first and then add to the pot)
1 can of organic tomato paste

1. Dice the onion, mince the garlic and chop the tempeh.
2. In a large saucepan combine onion, garlic, tempeh, red wine vinegar, 1/2 cup water, maple syrup (or molasses) and spices. Mix well and let set for 10 minutes to soften the dried spices and slightly marinade the tempeh.
3. Over med-high heat bring the mixture to a boil, reduce heat, and simmer until onions are soft and translucent.
4. Add the beans, tomato paste and 1 cup water (add 1/4 cup more water if you’ve rinsed the beans prior to adding them to the pan). Mix well and return to a boil, reduce the heat and simmer 15 minutes with the lid on (stirring occasionally).
5. Adjust the seasonings and simmer without the lid for an additional five minutes.

Serve open faced on buns, over your favorite grain or by itself. (Snowy day is optional)

Tempeh In Crosta in Marsala Wine Sauce

The main course in our Italian Holiday Menu is the Tempeh In Crosta in Marsala Wine Sauce.

The Marinade
4 cups of vegetable stock
1 cup of Marsala Wine (you may use non alcoholic wine or all vegetable stock if you prefer)
Juice of 3 lemons (with their peels)
1/4 cup red wine vinegar
1 onion, chopped
4 garlic cloves, smashed
1 Tablespoon herbes de provence
1 Tablespoon maple sugar
1 teaspoon of paprika
salt and pepper to taste

Mix the stock, wine, lemon juice and peels, vinegar, onion, garlic, herbs and sugar, and salt and pepper thoroughly.

Preheat oven to 375^oF

Marinating the tempeh

1 lb tempeh (two 8oz slabs)
Marinade (see above)

Place the tempeh horizontally on a cutting board, filet it down the middle so that you have two long rectangles. Then cut each rectangle in thirds so that you are left with 12 pieces of tempeh. Place the tempeh in a large baking sheet with high sides. Pour the marinade over the tempeh. Cover with a sheet of parchment paper and then cover that with a sheet of aluminum foil. Bake in the oven for 45 minutes. Remove from oven and let cool. Keep the remaining marinade for use in the Marsala Wine Sauce (below).

Dredging Station – Dry Ingredients

2 cups Bob’s Red Mill All Purpose Gluten Free Flour (use one cup at at time)
1 Tablespoon garlic powder
1 Tablespoon onion powder
salt and white pepper to taste

Dredging Station – Wet Ingredients

2 cups non dairy milk (use 1 cup at a time; you may need more)
2 tablespoon Dijon mustard (use 1 tablespoon at a time; you may need more)

Crosta

12 six inch round spring roll wrappers (rice paper)
water for soaking and softening wrappers
olive oil and vegan butter for sauteing

Have all the ingredients ready to go before you start. You are going to need to replenish wet and dry dredging stations periodically.

In a medium bowl, sift together the flour, garlic powder, onion powder and salt until well incorporated.

Take the cooled tempeh and brush off any remaining herbs. Place the tempeh on a plate and set to one side.

Put the “skin” on the tempeh.

Select a dish or pan that is large enough for the rice paper to lie flat inside. Inspect each rice paper carefully and discard any sheets that have holes or cuts. Add about 1 cup of very warm water to the dish or pan and soak 1 sheet of rice paper for about 20 seconds, or until the paper is softened but has not become completely limp.

Place the rice paper on a cutting board and rub it gently with your wet hands to flatten it and work in more water if needed.

Put a tempeh piece on the rice paper, slightly below the center, working from the edge closest to you. Pick up the edge closest to you and fold the rice paper up and over the tempeh. Fold the right and left sides toward the center. Working from the edge closest to you, gently roll up the tempeh burrito style. Repeat the process with the remaining tempeh.

Lightly dust a sheet pan with a little of the sifted and seasoned gluten-free flour.

Dredging Station Set-Up

In a pie plate, mix the non dairy yogurt and milk together. Roll a tempeh patty in the flour, then in the non dairy milk/Dijon mustard mix and in the flour again. Place on the floured baking sheet and repeat this process with all the tempeh.

A cast-iron skillet performs best for sauteing the tempeh but if you don’t have one, use a heavy bottomed pan with sides that are at least 3 inches high.

Heat 2 tablespoons olive oil and one tablespoon vegan butter in the pan over medium heat until it the vegan butter is completely melted and is mixed with the oil but is not brown.

Using metal tongs, saute 4 pieces at a time, for about 2 1/2 minutes per side until golden brown. Transfer the sauteed tempeh to a baking lined with parchment paper and place in a 300^oF oven. Repeat the process with the remaining tempeh. You will also need to add more oil and egan butter with each batch. Tempeh will keep in the oven until ready to serve.

Marsala Wine Sauce

Remaining Marinade
1 cup of Marsala wine
1 cup of Vegetable Stock
1 Tablespoon of gluten free flour (more if needed)
salt and pepper to taste
2 Tablespoons vegan butter (to finish the stock) (optional)

In the pan you’ve just sauteed the tempeh in, add the remaining tempeh marinade (removing the lemon rinds) and bring to a boil. Then add the 1 tablespoon of all purpose gluten free flour and cook for a few minutes. Add the Marsala wine and the vegetable stock and bring to a boil. Lower heat and simmer for five to ten minutes or until the mixture reduces by a third; it should have the consistency of heavy cream. Remove from the heat and pour it through a sieve or china cap, pressing down on the solids to get all of the juices. Discard the solids. Adjust the seasonings. Reheat the sieved sauce and add the optional vegan butter by whisking in 1 teaspoon at a time as you would a Hollandaise. Keep warm for use on the tempeh.

Plate the Tempeh In Crosta

On a large heated plate place a 1/4 cup (or so) of roasted garlic mashed potatoes and turnips.
Add on top of the turnips and potatoes about 1/4 cup of sauteed chard.
Place a Tempeh In Crosta on top of the chard; add a dollop of sauce on top and serve.

Epic Lasagna! Butternut Squash, Brussels Sprouts, Tempeh Bacon Filling & Cashew Cream Béchamel
Vegan, Gluten-Free

This rich and creamy baked Lasagna is as unbelievably satisfying as it is elegant. A perfect pasta course at a seven course meal or buffet or served with a salad. Trust me, you don’t need to eat a lot to feel full but you are going to want to have seconds just the same. Happy Feasting.

Classic Pizza, Gluten-free

Everyone loves pizza. Pizza should be a special treat, made with special ingredients. Try our REAL Classic Pizza with our REAL Classic Italian Tomato Sauce, our REAL Pizza Crust recipe below and vegan mozzarella cheese.

2/3 cup REAL Classic Italian Tomato Sauce
4 oz Vegan Mozzarella Cheese , Make your own with Miyoko Schinner‘s Artisan Vegan Cheese cookbook. It’s the best!

Pizza Crust
Our REAL gluten-free recipe, is a variation on the Essential Pizza Crust recipe from Laurie Sadowski‘s wonderful and highly recommended Allergy-Free Cook Bakes Bread cookbook.

1 cup warm water
1 tablespoon ground flax seeds
1 package active dry yeast (1/4 oz)
2 teaspoons sugar (evaporated cane juice)
3/4 cup sorghum flour plus more (about 2 tablespoons) for handling dough
1/2 cup tapioca flour
1/4 cup arrowroot starch, corn starch or potato starch
1/2 cup rice flour or All Purpose Gluten-Free Flour (we use Bob’s Red Mill)
2 tablespoons finely ground almonds (we grind the almonds in the same coffee bean grinder we use for our flax seeds)
1 3/4 teaspoons xanthan gum
1 teaspoon salt
2 tablespoons olive oil plus a little more for oiling parchment paper
1 teaspoon cider vinegar

1. Preheat oven to 200F.
2. Prepare two sheets of parchment, coating each lightly with a little olive oil.
3. In a small bowl, mix together yeast, sugar, flax seeds and water. Let stand for about 5 minutes, allowing yeast to foam.
4. In a large bowl mix together sorghum flour, tapioca, arrowroot, rice flour, almonds, xanthan gum and salt.
5. Add olive oil and vinegar to the yeast mixture and pour this into the large bowl with the dry ingredients. Mix together well. This becomes a moist, sticky dough.
6. Dust dry, clean hands with sorghum flour. Keep extra flour close by. Using your hands divide the dough into 2 pieces, making each into a ball. Place one ball onto the parchment paper and flatten with your hands, pressing into an 8 inch round, with a 1/2 lip around the edges. If the dough is too sticky to handle, dust more flour on hands and dough. Repeat with second piece of dough.
7. Let the dough rise in a warm place for about 30 minutes. I put the dough and parchment paper on pans and place them on the top of the warm oven for rising.
8. Place 2 medium sheet pans in the warm oven while waiting for the dough to rise.
9. After the rising period, raise oven temperature to 425F. Remove heated pans carefully. Place the dough on the parchment paper on top of the heated pans and place in the oven. Bake for 7 minutes. Remove. Crusts may used right away or can be refrigerated or frozen to be used later.
10. Top each crust with tomato sauce, vegan cheese and your favorite pizza toppings.
11. Bake for 13 minutes in hot oven or until cheese is bubbly and starting to brown. Serve immediately.

Tofu and Eggplant in Plum Sauce

Our REAL Prune Butter is the special ingredient that makes the flavorful sauce with no oil, sugar or salt.

1 package extra firm tofu
2 large or 3 small eggplants
1 onion
3 celery stalks
3 cloves garlic
1/3 cup REAL Prune Butter
1 teaspoon garlic powder
1/2 teaspoon ginger powder
1/2 teaspoon cayenne pepper (optional)
2 Tablespoons apple cider vinegar
1 cup water
Salt, soy sauce or tamari to taste (optional)

1. Cut the tofu into 1/2 inch cubes and set aside.
2. Peel the onion and cut it from top to bottom in 1/4 to 1/2 inch wide half moon strips.
3. Cut the celery into 1/4 inch wide strips, about 3 inches in length.
4. Coarse chop garlic.
5. Peel eggplant and cut into 1/2 x 1/4 inch wide strips, about 3 to 4 inches in length.
6. Heat a large cast iron frying pan to medium high. Add the tofu, spread the cubes out evenly and brown the sides, stirring and turning occasionally for about 10 minutes. Dry sauteeing works well with extra firm tofu because this kind of tofu is dry and won’t stick. If you use a softer, wetter tofu it will stick to the pan. Remove tofu to a bowl and set aside.
7. Add the garlic and onions to the hot fry pan and dry saute, stirring constantly. The garlic and onions will soften and brown slightly. It’s important to keep stirring to keep the garlic from getting to brown or black. After a few minutes when the onions soft, add in the celery. Mix well and cook another few minutes until the celery has wilted. The eggplant strips can be added on top of the other vegetables. Depending on the size of the frying pan, there may not be enough room to mix the eggplant in. That’s okay. As the eggplants heats up it will lose water and reduce in size. Stir occasionally and mix, bringing the bottom vegetables up to the top. Cook until the eggplant is completely soft and slightly translucent.
8. While the eggplant cooks, prepare the plum sauce. In a medium size bowl, mix the prune butter, garlic and ginger powders, cayenne pepper, vinegar and water. Optional: add salt, tamari or soy sauce to taste.
9. Mix the tofu with the vegetables in the pan and top with the plum sauce. Stir everything together and cook for another few minutes. Serve hot. Makes 4 servings.

Make the entire REAL Asian Fusion Menu:
Millet Maki
Miso Soup
Salad with Carrot Apple Ginger Dressing
Tofu and Eggplant in Plum Sauce

Stuffed Red Italian Peppers Tuscan Style

Here at the REAL home office in Forest Hills, NY we’ve been celebrating the arrival of our new farmers market which has been busting at the seams with gorgeous, locally grown produce like Italian peppers in all different colors. Lately they’ve been the most beautiful shade of red which are perfect for roasting. Here’s a REAL simple recipe for one of my favorite Autumn dishes! I hope you enjoy it!

8 Italian red peppers
2 cups chopped marinated tempeh (one 8oz slab marinated and chopped)
1 1/2 cups cooked brown rice
1 cup cooked chopped spinach (squeeze out all of the water)
1/4 cup nutritional yeast
1 tablespoon REAL Tuscan Herbs
salt and pepper to taste
1 tablespoon olive oil

Clean and seed the peppers by cutting the tops off (about an inch below the top, leaving the stem to be used later as a lid). Wash thoroughly and remove all of the seeds. Dry the peppers with a clean tea towel. Set aside. NOTE: keep each pepper top together with its bottom for a good fit.

For the stuffing, mix the tempeh, rice, spinach, yeast and spices together.

Stuff the peppers and lids and assemble them in a large baking dish. Brush them with the olive oil. Cover first with parchment paper and then foil. Bake in a 350F oven for 30 minutes. Remove the foil and bake an additional ten minutes. The peppers will be al dente. Remove from oven and serve with our REAL marinara sauce.

Crispy Southern Fried Tempeh

October! There is something truly magical about October. Philosophers and poets have lauded it and the falling leaves applaud its arrival. Did you also know that October 1st is World Vegetarian Day and the kick off of Vegetarian Awareness Month? REAL is here to help with delicious recipes, helpful videos, informative interviews, and more! Why not kick off Vegetarian Awareness Month with this comfort food recipe for Crispy Southern fried Tempeh, Garlic Mashed Potatoes and Peas. This recipe was inspired by Chef Roberto Martin. Listen to our REAL interview with Chef Martin.

Two 8 oz packages of Marinated Tempeh
1 1/2 cups Bob’s Red Mill All Purpose Gluten Free Flour
1 Tablespoon garlic powder
1 Tablespoon onion powder
1 Tablespoon salt
1 cup non dairy yogurt
1 cup non dairy milk
1 package spring roll wrappers (rice paper)
High heat oil for deep frying (about 2 cups of either grape seed oil, safflower oil, peanut oil, etc.)

Have all the ingredients ready to go before you start.

In a medium bowl, mix together the flour, garlic powder, onion powder and salt until well incorporated.

Take the cooled tempeh and brush off any remaining herbs. Cut in thirds so that you have six pieces. Place the tempeh on a plate and set to one side.

Put the “skin” on the tempeh.
Select a dish or pan that is large enough for the rice paper to lie flat inside. Inspect each rice paper carefully and discard any sheets that have holes or cuts. Add about 1 cup of very warm water to the dish or pan and soak 1 sheet of rice paper for about 20 seconds, or until the paper is softened but has not become completely soft.

Place the rice paper on a cutting board and rub it gently with your wet hands to flatten it and work in more water if needed.

Place a tempeh piece on the rice paper, slightly below the center, working from the edge closest to you. Pick up the edge closest to you and fold the rice paper up and over the tempeh.

Fold the right and left sides toward the center.

Working from the edge closest to you, gently roll up the tempeh burrito style.

Repeat the process with the remaining tempeh.

Lightly dust a sheet pan with a little of the seasoned gluten-free flour.

In a pie plate, mix the non dairy yogurt and milk together. Roll a tempeh patty in the flour, then in the non dairy yoghurt/milk mix and in the flour again. Place on the floured baking sheet and repeat this process with all the tempeh.

A cast-iron skillet performs best for frying the tempeh but if you don’t have one, use a heavy bottomed pan with sides that are at least 3 inches high. Pour enough oil into the pan to come halfway up the sides of the tempeh. Heat the oil over medium heat until it looks thin like water and shimmers.

Using metal tongs, pan fry 3 pieces at a time, for about 2 1/2 minutes per side. Do not turn the pieces more than twice. Transfer the fried tempeh to a baking sheet fitted with a wire rack or lined with a clean tea towel. Repeat the process with the remaining tempeh.

Serve warm with garlic mashed potatoes and peas.

Vegetable Quiche

Here’s a quiche recipe that is vegan, gluten-free, soy-free and full of flavor. It can be prepared in advanced and be ready when you are, for your next dinner party or to bring to a pot-luck or picnic.

Pie Crust
Try our REAL Sunflower Seed Crust or your own pie crust recipe.

The Filling
1 large onion
4 cups chopped vegetables: I used 2 cups frozen spinach and 2 cups frozen mixed vegetables (corn, carrots, string beans, peas)
You can use other fresh or frozen vegetables as well – like zucchini, bell peppers, mushrooms, broccoli, eggplant, tomatoes.
3 cloves garlic
1/2 cup garbanzo bean flour
1 Tablespoon potato starch
1 Tablespoon nutritional yeast
1/2 teaspoon salt (optional)
Herbs: I used 1 teaspoon dried oregano, 1 teaspoon dried dill, 1 teaspoon dried parsley, 1 teaspoon dried sage
You can adjust the herbs to your taste as well, add spices to heat it up or keep it mild.
1/8 teaspoon baking powder
1/2 cup cashews or sunflower seeds in 1 cup water
1/2 cup water
1 Tablespoon olive oil (optional)

1. Coarse chop the onion and dry saute in a heavy sauce pan on medium heat. Stir regularly so onions do not stick or burn. Cook about 10 minutes until lightly brown and translucent.
2. Toss in vegetables, mix well to combine and cook for a minute and remove the chill (if frozen). Remove from heat.
3. In a small bowl, mix together garbanzo flour, potato starch, yeast, salt if using, herbs and baking powder. Set aside.
4. In a food processor blend the cashew/water mixture until smooth. Pour into garbanzo flour mixture with oil. Whisk to combine. Add 1/2 cup water, 1/4 cup at a time, whisking until smooth. Batter should be like heavy cream.
5. Fill pie crust with vegetables. Carefully pour the batter evenly on top.
6. Bake for 45 minutes at 350F. Remove from the oven. Serve immediately or allow to cool. Quiche may be reheated or served at room temperature.

Tex-Mex Tofu Fajita Steak Stew

Enjoy our REAL Tofu Steaks on top of black beans, peppers and onions. Bring the cast iron pan to the table with a side of warm corn tortillas and sides of your favorite condiments like shredded cashew cheese, guacamole, tofu sour cream, and salsa. Have a party!

The Steaks
1 lb block of organic super firm tofu (sliced into eight 2oz rectangles)

The Marinade
¼ cup soy sauce (I used low sodium gluten free Tamari)
¼ cup agave

The Tex Mex Red Pepper Sautee
4 large Italian red peppers cut in julienne strips (about ½ inch wide)
1 large yellow onion (sliced)
2 cups cooked black beans (or one 14 oz can drained)
1 cup of REAL Tea Smoked BBQ Sauce (click link for recipe)
1 cup of organic/vegan ale or vegetable stock or water (for sautéing)

Tofu Prep — Preheat the oven to 400ºF
Open the package of tofu and drain any excess water and pat dry. I always wrap the block of tofu in a tea towel to get out the excess water.
Slice the block of tofu into eight 2 oz rectangles.
Tofu Marinade: In a glass pie plate or shallow bowl, mix the soy sauce and the agave.
Prepare a ¼ sheet pan with a piece of baking/parchment paper.
Dip/dredge the tofu slices in the marinade making sure both sides are coated and place on the baking sheet.
Bake the tofu in center rack of hot oven for 15 minutes, turn, brush with remaining marinade, and cook another 10 to 15 minutes or until golden brown. The tofu will look golden brown and shiny, like it’s been shellacked. It’s okay if the edges are a little charred too.
Set the tofu aside.

The Tex-Mex Fajita Stew
Saute the onions, peppers in a large cast iron frying pan on medium high heat, when the peppers and onions start to stick to the pan, deglaze with a little of the beer/stock/water at a time. Salt and pepper to taste. When they are al dente, add the barbecue sauce and the rest of the beer/stock/water and cook for about 10 minutes until the sauce reduces to about half, then add the black beans and continue cooking for about 5 to 7 minutes or until all are incorporated.

Place the tofu steaks right on top of the peppers and onions and bring the cast iron pan to the table with a side of warm corn tortillas and sides of your favorite condiments like shredded cashew cheese, guacamole, tofu sour cream, and salsa. Have a party!

Ginger Beans and Greens with Mango and Tomato

Fresh ginger is just so good. It is good for you and it wakes up any dish. This recipes uses diced firm tofu for the bean but you can use navy beans or garbanzo beans instead. Dandelion greens are shown in the picture but any dark leafy green would be fine, like kale, collards or spinach. I love the juicy bites of the warm cherry tomatoes, along with the mango. They give a sweetness to the tofu and smooth out the bitter flavor of the greens.

1 bunch Dandelion or other leafy greens, about 6-8 oz.
1 cup of cherry tomatoes
1 mango
1 package firm tofu, about 15 – 16 oz; 1 can of beans (white, navy, garbanzo) can be used instead or 1 1/2 cups cooked beans
2 inches fresh ginger, (about 2 tablespoons minced)
water

1. If using tofu, slice into small cubes about 1/4 inch wide.
2. Peel and cut mango into small pieces
3. Peel and mince ginger, make about 2 tablespoons
4. Rinse greens and chop off about 2 to 3 inches of the bottom stalks.
5. Fill a medium size saucepan halfway with water. Place on high heat, covered and bring to a boil.
6. Place a cast iron frying pan or heavy skillet over medium high heat. Add the ginger and dry saute for about 3 minutes, stirring occasionally. Lower heat if necessary to prevent burning.
7. Add in tofu or beans and mix well with ginger. Cook for about 5 minutes. If tofu starts to stick add about 1/4 cup of water. Add in mango and tomatoes. Stir occasionally and cook until the tomatoes are hot, about 5 minutes.
8. Meanwhile, add the greens to the boiling water. Let cook about 3 to 5 minutes until softened a little but not overcooked. Remove from water and drain.
9. Add greens to the frying pan. Using tongs, separate the greens and mix with the other ingredients. Cook for about 2 minutes and serve immediately.

Serves 2 – 4

Red Cabbage Ginger Stir Fry

One thing nice about cabbage – it is ready when you are. It lasts a lot longer in the refrigerator than most other vegetables. Today was the day for this red cabbage ginger stir fry. There are only 4 ingredients and its full of flavor.

1 medium head of red cabbage (about 5″ diameter)
3 tablespoons fresh ginger, minced
1/2 bulb fresh garlic, minced
1 pound fresh mung bean sprouts
water

1. In a food processor with the crescent blade, shred the entire head of cabbage. Or you can chop the cabbage without a food processor, into thin shreds, about 1/4 inch wide.
2. Heat a large frying pan on medium heat. Dry saute the ginger and garlic for about a minute or 2, stirring regularly, until lightly brown. Adjust heat if necessary, don’t let it burn.
3. Add the cabbage tossing a bit to mix in with the ginger and garlic. Add about a 1/4 cup of water to prevent sticking. Stir occasionally.
4. When cabbage is limp, add in bean sprouts and cook another 5 minutes, stirring occasionally. Add more water if necessary to prevent sticking, 1/4 cup at a time.

Serve immediately.

Farmers Market Pasta Salad with Arugula Pesto

Here’s a recipe to celebrate National Farmers Market Week, 8/5-11/2012. We shopped at our new Farmers Market in Forest Hills, NY on Sunday and made this dish with the vegetables we purchased.

2 eggplants
4 Italian peppers (green)
2 yellow tomatoes
1 red onion
1 lb penne pasta
1/4 cup nutritional yeast

Marinade – mix together in a medium size bowl:
1/4 cup Balsamic vinegar
2 tablespoons olive oil

Arugula Walnut Pesto
2 cups loosely packed Arugula
1/2 cups chopped walnuts
1/4 cup Balsamic vinegar
2 tablespoons olive oil
1/4 Cup nutritional yeast

Preheat oven to 375F. Line a sheet pan with parchment paper.

Slice eggplant on the bias making about 1/4 inch thick slices. Dip each slice of eggplant in the marinade and immediately place the slices on the sheet pan with parchment paper. If you run low on marinade just make more. When the first layer is complete, sprinkle with nutritional yeast, then cover with another sheet of parchment paper and repeat until all eggplant is used. It should make three layers. Cover the last layer with parchment paper (it’s okay if it sticks to the eggplant) and put in the center rack of your preheated oven.

Bake for 15 minutes or until eggplant is tender and brown.

Seed and chop the peppers, onions, and tomatoes (reserving the juice) and place in a lightly oiled rectangular Pyrex baking dish. Bake in your preheated oven along with eggplant for 20 minutes or until tender and the tomatoes have created a lovely sauce. During the baking stir occasionally.

Remove both the eggplant and the pepper, onion and tomato mixture when done.

Boil a large stock pot with water and cook the penne per the package instructions for al dente. Drain and rinse with cold water for a few seconds to stop the cooking process.

For the Pesto:
Place the Arugula in a food processor and pulse, add the walnuts and nutritional yeast and continue to pulse until well combined. With the motor running stream the olive oil and Balsamic vinegar. If too thick you may add a few drops of water to make it a consistency of traditional pesto. It should be loose but not too runny.

Mix the pasta with the roasted vegetables (EXCEPT THE EGGPLANT SLICES).

To assemble the salad:
For an entree size portion, layer the bottom of a plate or bowl with six eggplant slices (leaving a well in the center of the plate), mound a generous scoop of pasta salad on top of the well, dollop (about 1 Tablespoon) the top of the pasta salad with the pesto (adding more if desired).

Enjoy this dish served warm or chilled.

Summer Stir Fry

Hot, hot, hot! When the weather is hot, you don’t want to be slaving over a hot stove. Stir fry dishes are quick and make good use of the wonderful vegetables that are in season. I love the colorful, sweet bell peppers. They can be expensive, because it takes a while for them to ripen. (Green bell peppers are simply red, yellow or orange peppers that have not fully ripened). During the summer when they are in season and the price comes down a bit, I put them in everything.

1 package firm tofu (about 16 oz), drained and cubed
1 cup white wine, champagne or beer ( go to Barnivore.com for a list of vegan-friendly beer, wine and liquor)
2 teaspoons dried basil or 4 teaspoons fresh (minced)
1 eggplant, peeled and cubed
1 onion, chopped
1 red, orange or yellow bell pepper, seeded and chopped
1 tomato, chopped
3 white mushrooms, sliced
hot sauce or red pepper flakes to taste (optional)

In a large fry pan, heat the wine on medium heat. Add the tofu cubes, sprinkle the basil over them and stir to evenly coat. Cook until almost all the liquid has disappeared. Add in the eggplant and onions. Continue to cook, stirring occasionally. When the eggplant and onions are limp and almost translucent, stir in remaining ingredients: pepper, tomato and mushrooms. Let cook another 5 minutes. Season to taste. I like adding about a teaspoon of hot sauce or red pepper flakes to heat it up a bit.

Ratatouille Crepes

RRRRRRRRatatouille! This is one of those dishes that says summer to me. It’s easy to make and delicious served hot or cold. I made a lot of ratatouille when I lived in the south of France. Everyone has there own way to make it, some more complicated than others, too often drenched in olive oil. This is my version – oil free and full of the flavor of fresh picked garden vegetables. Often it’s best to chop everything first before cooking but with this recipe I chop while I cook. The vegetables that need to cook longer get chopped first and start to cook, while I chop the vegetables that require less cooking time. By the time I am done chopping, I can tidy up a bit and then it’s done. Ratatouille is great on it’s own, served over rice or as a side or shown here, all dressed up, wrapped in light and delicate buckwheat crepes.

1 yellow onion
1 eggplant
2 medium zucchini
2 bell peppers, red, yellow or orange
2 large tomatoes or one 16 oz can diced tomatoes
4 teaspoons Herbs de Provence or your own mix (basil, parsley, rosemary, thyme, oregano)

Chop the onion in to 1/2 inch pieces. Take a large stock pot and place on medium heat. Dry saute the onions in the pot, stirring occasionally to keep from burning. Once the onions start to cook, they will release their own moisture to cook in. Meanwhile mince 4 or 5 cloves of garlic and add to the pot. Continue to stir occasionally. Peel the eggplant if not organic and then cut into 1 inch pieces. Add to the pot and stir. Next, cut the zucchini in thin 1/4 inch circles and add to the pot. Take the bell peppers, remove the seeds, chop into 1/2 inch pieces and add to the pot, stirring to mix in with other vegetables. Chop the tomatoes or open the can of tomatoes and add to the pot along with the herbs. Stir everything together and cover. Cook over medium-low for another 10 minutes, stirring occasionally.

Vegetable Cakes, Gluten-Free

Yesterday, on the way to my nephew’s preschool graduation in upstate New York, my mom and I stopped at an out of the way deli restaurant because she was hungry and we were early. She ordered a vegetable patty. The patty looked nice, probably not vegan, so I didn’t try it but I couldn’t help thinking about how I might veganize it when I got home. These yummy vegetable cakes are the results.

1 onion
1 cup chickpea flour (also called garbanzo bean flour)
3/4 cups plus one tablespoon water
1 teaspoon dried parsley
1 teaspoon dried sage
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon vegetable oil
1/2 bag frozen mixed vegetables (8 oz) or 1 1/2 cup finely chopped vegetables (carrots, string beans, corn, peas)
tahini dressing

Chop the onion into 1/2 to 1 inch size pieces. Heat a grill pan (I use a 12 inch round cast iron grill for this recipe) on medium. Lightly oil pan with about one teaspoon oil. Add the chopped onions. Spread them out over the pan and cook, moving the pieces around occasionally. The onion pieces should become lightly brown and translucent. If they start to blacken lower the heat. When nicely browned add the frozen or fresh chopped vegetables and cook for another 5 minutes. Remove vegetables to a bowl and set aside.

In a medium size bowl mix the chickpea flour and herbs. Whisk in the water and make a smooth batter. Let sit for 5 minutes to thicken slightly. Mix in about half of the vegetables.

Heat the grill pan to medium. Depending on the pan, it may or may not be necessary to add a little more oil. Pour about 1/3 cup of the batter in the grill pan. I use a small ladle, keeping it very close to the pan surface, pouring it out slowly, to keep the batter shape small and circular. Let it cook until the edges have bubbled and the the top is mostly dry. The center can still be wet, but at least 1 inch of the edge should be dry. With a spatula carefully lift underneath all around the edges, to free it from the pan. The entire piece can be lifted and flipped to cook the other side. Let it cook another 2 minutes and remove from heat. Keep vegetable cakes warm in a 200F oven until ready to serve.e

Serve topped with the remaining vegetables and drizzle with tahini dressing.

Sautéed Zucchini with Onions, Red Peppers and Tomatoes

You can roast them, grill them, bake them – anyway you cook them, zucchini with red peppers, onions and tomatoes are perfection! Sauté with herbs and a touch of fennel, serve it with French bread for a rustic simple supper. For a heartier meal, toss it over pasta, brown rice or other whole grain. It’s also delicious served cold.

1 large onion, diced
3 medium zucchini, sliced in 1/4″ thick rounds
3 small or 2 medium red bell peppers, seeded and cut into 1/4″ strips
1 can salt-free diced tomatoes or 3 medium tomatoes, diced
1 teaspoon dried parsley
1/2 teaspoon dried basil
1/2 teaspoon dried sage
1/2 teaspoon fennel seed
1/4 cup water

Set a large French Oven or stock pot on medium high heat. Add water, onion, parsley, basil, sage and fennel. Sauté onions, stirring occasionally for about 10 minutes. Add zucchini, peppers and tomatoes. Mix together. Cook, covered, stirring every few minutes, until vegetables are tender. Serve immediately as a side dish or over pasta or whole grains. Serves 2 – 4

REAL Enchiladas

Enchiladas are easy and fun to make with the family. You can make everything from scratch with our REAL Tomato Sauce and vegan cheese recipes or buy ready made vegan cheese, tomato sauce and it’s ready to go. They are awesome!

1 package corn tortillas (12)
3/4 (10 oz) package frozen mixed vegetables
3 cups REAL Tomato Sauce Recipe or 1 (24 oz) jar of enchilada sauce
1 red jalapeno pepper, seeded and diced
1 teaspoon cumin
1/4 cup red wine vinegar
7 oz baked tofu (finely diced)
6 oz grated cashew jack vegan cheese, (save 2 oz for garnish)
1 (15 oz) can Black Beans or 2 1/2 cups
Large baking dish

1. If you are making the REAL Tomato Sauce from scratch, add the jalapeno pepper, cumin and red wine vinegar in step 2 of that recipe, and saute along with the onions and garlic. If using a jar of ready-made enchilada sauce you can skip this step.
2. In a large bowl mix together the diced tofu, frozen veggies and 4 ounces of cashew cheese.
3. Cover bottom of baking dish with a ladle of sauce.
4. Pour half the sauce in a shallow dish, take a tortilla, one at a time and soak in sauce, place in baking dish and spoon a generous (approximately 2 Tablespoons) portion of mixture in the center of the tortilla. Roll it and place in baking dish seam side down. Continue until all 12 tortillas are used. You may need a second baking dish to fit all the enchilads. Ladle sauce on top and sprinkle with remaining cheese.

Bake at 375F covered for 15 minutes. Remove cover and bake an additional five minutes until bubbling hot.

Choucroute Garnie

Choucroute garnie is a famous Alsacian recipe for preparing sauerkraut with potatoes, chopped onion, sliced apples, black peppercorns, cloves, garlic, juniper berries, bay leaves and white wine. I have created my own “traditional” recipe here with tempeh instead of the traditional meat and sausages. Cooking sauerkraut and potatoes in white wine is simply heavenly.

1 yellow onion, diced
4 garlic cloves, minced
3 cups sauerkraut
8 small potatoes or 4-6 medium/large potatoes, scrubbed, (peeled only if not organic) and cut in quarters.
3 cups white wine
1/2 teaspoon black peppercorns
3 bay leaves
1 cup water
Optional: 1 package of tempeh or other veggie meat: baked tofu, sausage, seitan, cut in chunks
Dijon mustard
Horseradish

In a medium to large heavy pot or French oven (3 1/2 quart or larger), pour enough wine to coat the bottom – about 1/4 inch in depth. Turn the heat to medium. When hot, add the onion and garlic and saute until soft. Add a little more wine if it starts to dry. Add in the remaining ingredients, sauerkraut, potatoes, peppercorns, bay leaves, wine, water and veggie meat (if using). Cover, stirring occasionally and cook until potatoes are soft. Serve with Dijon mustard and horseradish.

Kale, Red Cabbage, Daikon, Ginger Stir Fry

Sometimes I go out of my comfort zone and create something new. I rarely use daikon radish although I can’t say why. It’s a very versatile root vegetable and I have enjoyed it raw in salads and cooked as well. I recently bought some and made a dish with several ingredients I don’t typically put together. And it was GOOD. Here it is.

1/2 pound kale
1 pound red cabbage
4 or 5 cloves of garlic
1 inch fresh ginger
1 daikon radish
2 shallots
juice of one large lemon
water

1. Mince shallots and garlic. Scrape skin off the ginger with the edge of a spoon and mince.
2. With a knife, scrape the exterior skin off the daikon. Slice into 1/4 inch or thinner rounds.
3. Wash the kale. Rip the leaves away from the stalks. Roll the leaves up into cigar shape cylinders and slice kale into strips (chiffonade).
4. Slice the cabbage into thin strips, 1/4 to 1/2 inch wide.
5. In a heavy cast iron frying pan or a wok, on medium high heat, add 1/4 cup of water. When the water starts to sizzle add the garlic, ginger and shallots. Stir regularly and cook for 2 or 3 minutes. If the pan dries out add a little more water. There should never be too much water or too little, just enough to coat the bottom of the pan, less than 1/4 inch.
6. Add the daikon slices and cook until they are soft.
7. Toss in the red cabbage. If your pan is not very big it may take a minute or two for the cabbage to shrink before you can stir it and mix it in with the other ingredients.
8. Add in the kale. Let it wilt and stir in with other ingredients.
9. When all the vegetables are soft, turn the heat off and toss in the lemon juice.
10. Serve immediately.

Tofu Leek Stir Fry

I love making something new, something satisfying – out of what’s available in the kitchen just BEFORE going grocery shopping, finishing up what’s fresh and leftover before buying new food. Today’s 1/2 package of tofu, leftover leek tops and a fresh crop of home grown sunflower sprouts came together with some pantry essentials to make a great dish.

8 oz firm organic tofu
1 cup chopped leek tops
1 handful sunflower sprouts
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon turmeric
1 teaspoon coriander
4 dried black mushrooms, soaked in hot water
water

Use a heavy cast iron skillet or frying pan on medium heat. Toast the cumin, turmeric and coriander in the pan for about two minutes, stirring regularly. Add in the garlic and leeks and dry saute for another few minutes, stirring to keep from sticking, until the leeks begin to wilt. Toss the tofu in and fully cover with the spices and cook another couple of minutes. Drain the mushroom, slice them in small pieces and add them to the pan. Add a small amount of water, about 1/2 inch in depth from the bottom of the pan. Continue to stir occasionally for another couple of minutes. Add the sunflower sprouts and cook another minute. Remove from heat and serve immediately. Serves 2.

Frittata with Leeks, Gluten-Free

Now is the winter of our discontent, made glorious summer by this sumptuous Frittata.

1 small leek chopped, about 1 cup (white and green parts)
8 oz firm tofu (non GMO), drained and cut into small chunks
1 tablespoon soy lecithin granules (non GMO)
1 tablespoon sesame tahini
2 tablespoons nutritional yeast
2 tablespoons ground flax seeds (brown or golden, I used golden seeds because the color blends in)
2 tablespoons corn starch
1/3 cup soy milk
2 tablespoons red wine
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon turmeric
1/4 teaspoon smoked paprika
1/8 teaspoon pepper
2 tablespoons, grated REAL Cashew Jack or other vegan cheese
vegetable oil

In a large cast iron skillet or frying pan, add a small amount of water, about 1/4 inch high. Heat to medium and add chopped leeks. Saute until soft, about 10 minutes. Add additional water to keep leeks from sticking or browning. Remove from heat and set aside.

Preheat oven to 400F.

In small bowl, mix together the dry ingredients, nutritional yeast, cornstarch, spices, flax seeds. In a blender, pour in soy milk, wine, sesame tahini and soy lecithin, pulse and mix. Add in dry spices and pulse several time to mix again. Remove the center cap from the blender cover. With the blender running add several chunks of tofu at a time to form a smooth, thick batter. Depending on the blender, you may need to turn it off, remove the cover and stir the batter a few times to get everything well mixed. Lightly oil two 5-inch round crème brulee dishes with a 1-inch depth or other similarly-sized shallow baking dishes. In each dish, sprinkle half the leeks on the bottom, followed by half of the vegan cheese and pour half of the batter on top. Bake at 400F in the oven for about 30 minutes. Carefully remove frittata from its dish by loosening the sides with a knife and turning over onto a plate. Serve with REAL Toast (gluten-free) and berries.

Savory Pumpkin Pie – Gluten-Free

This is a variation on our Tomato Onion Quiche. It is a gorgeous addition to any Thanksgiving table with orange hues from the pumpkin and flecks of green from the pepitas. The pumpkin seed crust is so flavorful and free of oil, butter or margarine.

Crust

1 cup brown rice flour plus extra on the side for rolling if necessary
1 cup hulled pumpkin seeds, soaked in water for at least 4 hours
1/2 teaspoon xanthan gum
water

Filling

One cup organic diced tomatoes (one half of a 15 oz can salt-free tomatoes)
1 large onion chopped
1/2 cup raw cashews, soaked in water for 1-4 hours
1 12-16 ounce package Tofu (firm tofu will give a chewy texture and rustic look to the pie, silken soft tofu will be more custard-like.
1/2 can pumpkin
1 tablespoon olive oil
2 Tablespoons Red Star Nutritional Yeast, vegetarian support formula
1 teaspoon sage
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt or more to taste
1/4 teaspoon pepper

Drain and rinse pumpkin seeds. Place in a food processor and pulse several times to start forming a paste. Add a 1/4 cup of water and pulse several more times. Scrape down the sides of the bowl. Add another 1/4 cup water and start to blend seeds. The goal is to make a paste with the least amount of water possible. Add water as necessary to enable blending, about 1 cup total. In a small bowl mix together flour with xanthan gum. Add to food processor and blend until mixture clumps into a bowl. Remove from processor and place in a small bowl. Knead slightly and press into a bowl. Dough will be moist and sticky. Cover with wax paper and let chill at least an hour.

Remove from refrigerator. Place dough on a piece of wax paper at least 12 inches in length. If the dough is too sticky you may dust your hands and the wax paper with more flour. Press dough into a flat circle and cover with another sheet of wax paper. Roll out with a rolling out to a circle as large as the pie plate you will be using. Carefully peel off the top sheet of wax paper. Don’t worry if the dough tears. You can easily just press it into the pie plate where needed. Turn the dough onto the pie plate, pressing it to match the plate form. Carefully and slowly remove the top sheet of wax paper. Trim edges. Set aside.

In a large frying pan, turn heat to medium. Add oil and saute onions until transparent and lightly browned, stirring occasionally. Remove from heat. Blend onions, tomato, tofu, pumpkin and cashews in a food processor. Start by pulsing, then once everything is mixed, puree until smooth. Add salt, pepper, sage, onion and garlic powders. Pour over crust. Garnish top with pumpkin seeds. Bake at 375F for 40 minutes or until filling is firm and crust is nicely browned. If the edges start to brown before the filling is done, cover the top with foil.

Watch the video on making SAVORY PUMPKIN PIE

Tomato Onion Quiche

REAL men and women eat quiche. Vegan Tomato Onion Quiche.

Basic Wheat Crust (or use your own favorite recipe)

3/4 cup white flour and 3/4 cup whole wheat or 1/1/2 cups white flour
1 stick (1/2 cup) vegan butter (We use Earth Balance)
Ice Water, 6-8 tablespoons

Filling

One cup organic diced tomatoes (one half of a 15 oz can salt-free tomatoes)
1 small onions finely chopped
1/2 cup raw cashews, soaked in water for 1-4 hours
1 12-16 ounce package Tofu (silken will make a creamier filling, regular tofu will give more of a ricotta cheese texture)
1 tablespoon olive oil
2 Tablespoons Red Star Nutritional Yeast, vegetarian support formula
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon salt or more to taste
dash pepper
One large organic tomato sliced thinly in half moons

Cut vegan butter into flour and knead dough. Add 2 – 3 tablespoons of water at a time until dough is moist and elastic. Roll out dough on a floured cloth to a round for an 8” pie plate. If the dough is too crumbly you can add more water or just press it into the plate.

In a large frying pan, turn heat to medium. Add oil and saute onions until transparent and lightly browned, stirring occasionally. Remove from heat. Blend onions, tomato, tofu and cashews in a food processor. Start by pulsing, then once everything is mixed, puree until smooth. Add salt, pepper, onion and garlic powders. Pour over crust. Garnish top with sliced tomatoes. Bake at 375F for 40 minutes or until filling is firm and crust is nicely browned.

Cassoulet

When I lived in the south of France I learned about Cassoulet, a rich, slow-cooked white bean stew made with different meats, like pork sausages, pork, goose, duck and mutton). This was an easy dish to veganize, adding tempeh, seitan and tofu in place of the meats. The French are very particular about ingredients remaining true to the name of a dish. I apologize to anyone who may be offended because I call this vegan version Cassoulet as well. Whatever you call it, it’s hearty, delicious and satisfying. Bon Appétit.

16 ounces Tempeh or Tempeh Bacon (optional)
16 ounces Seitan, Firm Tofu, Baked Tofu or Vegan sausage (optional)
1 pkg. Navy Beans (small white beans) or 4 cans of Navy Beans
1 cup organic, salt-free tomatoes
3 tablespoons Herbes de Provence (thyme, rosemary, basil, oregano, lavender)
3 cloves garlic
4 carrots, cut in 1 inch chunks
3 onions, cut in 1 inch chunks
3 tablespoons Dijon mustard
salt to taste
1 cup water or white wine

Soak beans over night. Rinse, drain and replace water and cook, covered in large pot until soft but still whole, not falling apart. Drain. In a large soup pot, sauté garlic, carrots and onions with 3 tablespoons Herbes de Provence in water or white wine for 15 minutes. Add more water if necessary. Cook until vegetables are soft. Add the beans, tomatoes, tempeh, seitan and/or tofu and mustard. Cook, covered for 10 minutes more, stirring occasionally. Salt to taste.

Cassoulet can be served immediately or reheated and served later, adding more water if it gets too dry.

Watch the video on making Cassoulet

Pizza: Gluten-free

Pizza is one of America’s favorite foods. But white flour and cheese are two of America’s worst foods in terms of health. Try REAL’S pizza, with organic tomato sauce, chick pea flour crust and cashew grated cheese. Everyone will gobble this up because it looks and tastes just like pizza. And it is. It’s also REAL good and REAL good for you.

1. For the crust, use REAL’s Flatbread recipe. It’s made with chick pea flour so it’s gluten-free. It’s perfect for pizza and a lot easier than making a wheat flour yeast dough.
2. Once the flatbread is made, place it on a greased 9×13 sheet pan. Cover the flatbread evenly with REAL’s Classic Italian Tomato Sauce.
3. Grate REAL’s Cashew Jack Cheese on top of the sauce.
3. Top with your favorite pizza toppings – mushrooms, olives etc.
4. Bake in oven at 425F for 15 minutes, remove from the oven, slice and serve.

Melanzane al forno con formaggio vegano e salsa di pomodoro – Baked Eggplant with Vegan Cheese and Tomato Sauce

Whether you are stuck inside preparing for a summer hurricane or want to make a dish for a summer dinner party, REAL recommends our Baked Eggplant with Vegan Cheese and Tomato Sauce.

1 large eggplant
1 large red onion
1 bottle of red or white wine or water (750ml or about 3 cups)
3 garlic cloves
1 bunch parsley
1 stalk rosemary (just leaves)
4 cans whole organic tomatoes, salt-free
2 cans organic tomato paste
pepper to taste (no salt is necessary)
1 package of tofu
1 pound of REAL’s vegan jack

Eggplant Prep
Wash eggplant (be sure to remove the sticker(s) that some produce departments put on their vegetables and fruits). Lay the eggplant on its side and slice the eggplant on the bias in 1/4 inch thick circles, keep the vine top for another use. Lay the slices on a clean kitchen towel and lightly salt on both sides, lay another kitchen towel on top and repeat until all of the slices are used and lightly salted. Set the eggplant slices wrapped in clean kitchen towels to one side for approximately 2 hours (longer if you’ve more time; this sweats the eggplant which removes the bitterness. If you don’t mind the bitter taste, skip this step). Rinse the salt off of the eggplant and pat dry with a clean salt-free kitchen towel. Follow the instructions for grilled vegetables or lightly brush the eggplant slices with olive oil, lay on a sheet pan, and place under a broiler for approximately 10 minutes on each side or until they are golden brown. Let the slices cool before handling.

Sauce Prep
Chop the onion, garlic, parsley, rosemary. Heat 1 cup of wine (or water) in a large sauce pan until it begins to simmer, add the onions, garlic, parsley, rosemary, and pepper. Sauté until tender. The wine will be reduced by about 75%. Add the tomatoes, tomato paste and 2 cups of wine or water. Bring to a boil. Lower the heat. Simmer with the lid on the pot for 2 hours, stirring occasionally.

Tofu Prep
Remove tofu from the package and rinse under cold water. Pat dry with a clean kitchen towel. Crumble the tofu in a mixing bowl, add 2 cups of the tomato sauce, lightly mix and let cool.

Cheese prep
Grate the vegan jack cheese.

Preheat the oven to 375 F.

Take an oblong baking dish. Ladle 1/2 to 3/4 cup tomato sauce on to the bottom of the dish and evenly spread out the sauce. Stack the eggplant and slice it in half. Take the half slices and make an even layer at the bottom of the baking dish. Sprinkle the top of the eggplant with about a 1/2 cup of the shredded vegan jack. Take about a half cup of the tofu/sauce mixture and randomly drop full teaspoons on top of the eggplant. Ladle another half cup of sauce on top of the tofu, this helps spread the tofu evenly over the eggplant and cheese. Repeat the layering process until all of the eggplant slices are used. Add the remaining cheese and tofu sauce mixture to the top and a ladle of sauce. Bake in the hot oven for 30 minutes or until it is bubbly.

Remove the dish from the oven and let set approximately 10 minutes before slicing into large squares and serving. Serves 4 to 6 depending on the size of your squares.

Tempeh Skillet Dinner

One skillet dinners are easy and have that good, old-fashioned home-style cooking feeling to them.

1 package, 8 ounces, tempeh
1 onion
1 teaspoon cumin
1/2 teaspoon tumeric
1/2 medium hot chipotle chile powder
1 teaspoon parsley
1 cup water
1 can, 15 ounces, diced tomatoes (I use the no added salt variety)
1 cup frozen corn
salt to taste (I don’t add salt)

1. On a cutting board, grate the entire package of tempeh.
2. Peel and chop the onion into 1/2 inch size pieces.
3. Turn heat under skillet to medium high. Add all the ingredients above. Cook about 15 minutes, stirring occasionally. Remove from heat.

Serve with your favorite tortillas. Top with grated Cashew Jack cheese. Serves 2-4.

Tofu Steaks and Pasta with Kale

Kale, the wonder food, should be consumed often. Here’s one great way to get your daily dose.

Pasta with Kale, Red Onion and Red Pepper Flakes
Serves Four

1 lb brown rice spaghetti
1 large bunch of kale (about 1/2 lb)
1 large red onion
1 Tablespoon red pepper flakes
2 cups boiling water (reserved from cooking the pasta)

1. Put a large pot of water on the stove and bring to a boil.
2. Add the spaghetti and cook until al dente (approximately 8 – 10 minutes).
3. Reserve one cup of the hot pasta water. Drain the pasta in a colander. Rinse quickly in cold water to stop the cooking (about 10 seconds; the pasta will still be hot). Set aside.
4. Chop the kale to approximately 2 inch pieces.
5. Slice the onion in thin crescents.
6. Heat a large cast iron or heavy duty fry/saute pan.
7. add 1/2 cup of the reserved pasta water and saute the onion and red pepper flakes until soft. Add the kale and another 1/2 cup of the reserved pasta water and cover with a lid. Turn the heat to medium and steam until tender, adding more water if needed.
8. Add the pasta to the kale and onion mixture, mix well, adding more water if needed.

Baked Marinated Tofu Steaks

1 lb extra firm tofu
3 Tablespoons gluten free low sodium tamari
2 Tablespoons dark maple syrup
1 Tablespoon sesame seeds (preferably raw)

1. Preheat oven to 425 F. Line a cookie sheet with a piece of parchment paper. Set to one side.
2. Pour tamari and maple syrup in a pyrex pie dish. Mix well.
3. Remove tofu from container, drain off excess water, rinse, pat dry with paper towel or kitchen towel. Slice in half and then slice each half in half again.
4. Dip each piece of tofu in the tamari/maple syrup marinade until completely covered and lay on the prepared cookie sheet.
5. Bake in the hot oven for 30 minutes or until golden brown. Turn the steaks, brush with extra marinade.
6. Sprinkle with sesame seeds. Bake for an additional 15 minutes or until golden brown on both sides.
7. Lay steaks on top of pasta with kale and spoon remaining marinade over the top.

Serves four.

Summer Vegetable Stew

This Summer Vegetable Stew is easy to make with fresh vegetables from the garden or farmer’s market. You can have it hot one evening for dinner then chill the leftovers and have it cold the next day for lunch. Serve it with chickpea flour flatbread.

4 yellow zucchini
4 Japanese eggplant or 1 regular eggplant.
1 bunch red chard with the stems
1 large onion
4 cloves garlic (minced)
1 bunch basil
2 cans whole tomatoes (unsalted)
1 can tomato paste
1 cup red wine, vegetable stock, or water
1 Tablespoon Balsamic vinegar
dash of pepper
OPTIONAL: salt to taste

1. Wash chard thoroughly. Place in a pot and cover with water. Boil until the stems are tender, about 7 minutes. Drain in a colander and rinse with cold water and drain. Set to one side.
2. Mince the garlic.
3. Rough chop the onion by peeling and cutting in half then slicing each half in thin crescents.
4. Rough cut the zucchini and the eggplant to 1 to 1 1/2 inch chunks.
5. Optional step. Some eggplant can be bitter and salting it prior to use can remove the bitter flavor. If you are using Japanese eggplant it is very sweet so you will not need to salt it before cooking. If you use regular eggplant lightly salt cut chunks with approximately 1 teaspoon of sea salt. Let set for approximately 1 hour in a colander. Rinse off the salt and pat dry with a kitchen towel.
6. Remove the leaves from a bunch of basil. Wash thoroughly and spin dry in a salad spinner or pat dry with a clean kitchen towel.
7. Saute the garlic in red wine, stock or water for a couple of minutes.
8. Add the vegetables in the following layers: onions; zucchini, eggplant, basil. Bring to a fast steaming boil over a medium high heat and put a lid on the pot. Cook with the lid on for about five minutes on high heat and remove the lid and add the Balsamic vinegar, the tomatoes and tomato paste. Stir well. Bring to a boil, lower the heat to medium and continue cooking with the lid on for about 30 minutes or until the vegetables are tender, stirring occasionally. Adjust the seasonings with salt and pepper to taste.

Serves 4 as a main course, or 8 as a side dish. Can be served hot or cold.

Marinated Tea-Smoked Tempeh Slabs

Tempeh — The other, other, white meat substitute. For those transitioning to a plant based diet may we suggest a switch from Tofu to Tempeh as your main event course. On the grill or in the oven, this ancient bean cake is something to live for! If you are a novice with Tempeh, you may not like the mushroomy/nutty/slightly fermented taste, some have even said it’s a bitter taste. Well if you use this marinade we guarantee you won’t taste any bitterness. And you won’t need a smoker to get that tea-smoked flavor.

Make sure the oven rack is in the middle of the oven and pre-heat oven to 350ºF

Tempeh Marinade

1. Mix in a large bowl the dry ingredients listed below.

1 teaspoon each of:

parsley flakes
sage
rosemary
thyme
oregano
anise seed
red pepper flakes
mustard
granulated garlic
granulated onion
chipotle smoked paprika

1/2 teaspoon of:

nutmeg

2. Add to the dry ingredients the following wet ingredients:

4 cups Red Wine
3 cups Strong Smoked Russian Caravan Black Tea (it has a smokey flavor, a combination of Chinese Keemun and Lapsang Souchong teas) or 3 Cups black tea with 2 Tablespoons of liquid smoke
1/2 cup Apple Cider Vinegar
1/3 cup Tamari
1/3 cup Maple Syrup

3. Mix all of the ingredients well and set aside for about 30 minutes.
4. Unwrap 4 packages (8 oz each package) of tempeh and place in a large oblong glass baking dish; we used pyrex.
5. Pour the marinade over the tempeh slabs
6. Place in oven and bake for 1.5 to 2 hours (until most of the liquid is absorbed)
7. Remove the tempeh slabs from the marinade. At this point you can store them, refrigerated and grill when needed.
8. Heat grill to medium. Place marinated tempeh on the grill and brush with our favorite tea-smoked barbecue sauce, about 10 minutes on each side.
9. Remove from the grill and place on cutting board.
10. Slice into one-inch strips (about 10 to a whole slab) and serve with garlic mashed potatoes and sauteed dandelion greens.

If you are lucky to have leftovers, this recipe may be even better, served cold, a day later.

Socca, Chickpea Flour Crêpes

Hummus is an extremely popular spread today in the United States, found in most supermarkets. Made with chickpeas, olive oil and sesame tahini, people have been enjoying hummus at least since the 18th century. But in Arabic hummus really means chickpea or garbanzo bean. And chickpeas are extremely nutritious and versatile. I’ve been discovering the wonders of chickpea flour, first as a gluten-free alternative and now just because it is so easy to use and delicious, like in this recipe for Socca, Chickpea Flour Crêpes.

1 onion
1 cup chickpea flour (also called garbanzo bean flour)
1 cup warm water
1/2 teaspoon ground pepper
1/8 teaspoon ground cumin (optional)
1/2 teaspoon salt (optional – I don’t use salt)
2 teaspoons olive oil
tahini dressing

In a medium size bowl mix the chickpea flour and pepper and cumin, if using. Whisk in the warm water and make a smooth batter. Mix in 1 teaspoon of olive oil. Set aside.

Chop the onion into 1/2 to 1 inch size pieces. Heat a grill pan (I use a 12 inch round cast iron grill for this recipe) on medium. Lightly season the pan with about one teaspoon of olive oil. Add the chopped onions. Spread them out over the pan and cook, moving the pieces around occasionally. The onion pieces should become lightly brown and translucent. If they start to blacken lower the heat. When nicely browned, remove half of the onions to a small bowl and set aside.

Pour the garbanzo bean flour mixture over the remaining onions in the grill pan. With the back of a large wooden spoon, even out the batter. Let it cook until the top is dry and the sides start to peel in a little. With a spatula carefully lift underneath all around the edges, to free it from the pan. The entire piece can be lifted and flipped to cook the other side. If you are not comfortable lifting the entire piece whole, you may cut it in half or quarters and flip to cook the other side. Let it cook another 3 minutes and remove from heat.

Serve topped with the remaining grilled onions and drizzle with tahini dressing.

Pasta with Tomato Concassé, fresh basil, balsamic vinegar, extra virgin olive oil.

This is one of those classic pasta dishes that is great served hot or cold. It’s made with a few seasonal ingredients that when brought together create a sensational experience for your taste buds and say, “Summer”.

1 lb spaghetti of your choice (pictured is vegan and gluten-free brown rice pasta)
5 medium vine-ripened organic tomatoes
1 loosely packed cup of fresh basil leaves (no stems)
3 Tablespoons extra virgin olive oil
3 Tablespoons high quality balsamic vinegar
3 medium cloves of garlic (about one tablespoon minced)
pinch of white pepper
pinch of sea salt (optional)

1. Bring a large stock pot of water to boil (about 6 quarts) and then turn the heat OFF under the pot so that the water is no longer boiling.
2. Prepare an ice bath (a large bowl of cold water with about a cup of ice cubes floating in it).
3. Lightly (and gently) run a sharp knife edge over the tomatoes just enough to pierce the skin in several places, being careful not to cut into the flesh of the tomato.
4. With a slotted spoon gently place the tomatoes in the boiling hot water — BE CAREFUL NOT TO SPLASH YOURSELF WITH THE HOT WATER!!! Leave them in the boiling water for about a minute (you will see the skin begin to curl. DON’T COOK THE TOMATOES. Remove the tomatoes with the slotted spoon and immediately place in the ice bath to stop the cooking and to cool. Save the pot of hot water to cook the pasta.
5. Peel the tomatoes, cut them in half.
6. Seed the tomatoes: with one hand hold half of a tomato over a bowl and with the other using the point of a paring knife to scrape out and remove the seeds (you can also use your fingers) and let the seeds and the juice fall in to the bowl. Save the juice and seeds for another use or drink it – it’s delicious! Repeat this process with the remaining tomato halves.
7. Dice the tomatoes in small cubes. Place them in a large bowl, and set aside.
8. Chop the basil leaves, coarsely, not too fine, and add to the bowl of diced tomatoes.
9. Mince the garlic and add to the tomato/basil mixture.
10. Add the olive oil and balsamic vinegar, salt and pepper to the tomato/basil/garlic mixture and toss. Let stand while you cook the pasta.
11. Using the same large pot of water, bring it back to a rolling boil. Cook the pasta per the instructions on the package. When the pasta is to your liking, drain and rinse quickly under cold water to stop the cooking, shake out all of the excess water and add the hot pasta to the tomato mixture, toss well and serve.

Serves 4

Crêpes farcies aux épinards, chanterelles, tofu et fromage d’amandes (Buckwheat crepes with spinach, mushrooms, tofu and almond cheese) Gluten-free

A REAL update on a classic dish found throughout bistros and crêperie in France, certain to impress your guests and satisfy any size appetite.

6 large buckwheat crepes
1 package (16 oz) frozen spinach
9 oz firm tofu
1 oz package dried chanterelle mushrooms, or 1/2 pound fresh mushrooms
2 teaspoons dried thyme
4 teaspoons dried parsley
2 teaspoons garlic powder
2 teaspoons red wine vinegar
1 cup grated almond cheese

1. If using dried mushrooms, place in a bowl and cover with a cup of hot water. Let soak until soft.
2. In another bowl, mash the tofu. Pour the vinegar over it and stir well.
3. Use a cast iron skillet or large frying pan. Turn the heat to medium.
4. Put the spinach, mushrooms and its soaking water, tofu, thyme, parsley and garlic in the skillet. If using fresh mushrooms add 1/3 water to the pan. Stir occasionally. Let cook about 8-10 minutes until the moisture has disappeared. Remove from heat.
5. Place a crepe flat on a plate. Fill with several tablespoons of the spinach mixture along the diameter of the crepe. Roll the crepe and place on a baking sheet. Repeat with the remaining crepes. Top with the grated almond cheese.
6. Place the crepes in the oven at 350F for about 10 minutes to melt the cheese. Remove from the over and with a spatula carefully transfer the crepes to individual dishes.

Summer Grilled Vegetables

Fire up the grill. These vegetables brushed with light marinade are perfection. They can also be prepared in advance and served at room temperature. Make a sandwich with your favorite bread, pesto and almond cheese and sip on some iced Rooibos tea.

Serves six

3 large Yellow Summer Squash
3 large Red Onions
6 large Portobello Mushrooms
3 large Russet Potatoes
3 large Red Potatoes
3 Red Bell Peppers
3 Yellow Bell Peppers
2 medium-sized Eggplant (3 if you’re using Japanese Eggplants)

Marinade
1 cup Balsamic Vinegar
1/2 cup of Olive Oil
3 Garlic Cloves
3 Tablespoons fresh Rosemary (3 teaspoons dried)
1 teaspoon ground pepper

1. Place all the marinade ingredients in a blender. Turn on high until well blended. Set aside.

Summer squash, eggplant, peppers, mushrooms, onions — these vegetables do not need any blanching.
2. Slice the squash to a 3/4 inch thickness.
3. Cut the peppers in half and seed them.
4. Slice the eggplant in 1/2 to 3/4 inch slices. Lightly salt both sides of each slice in order to ‘sweat’ the bitterness out of them. Let them stand for at least 3 hours. Rinse off the salt and pat them dry with a dry clean towel.
5. Slice the onions in 1/4 inch circles.
6. Clean the mushrooms with a dry towel gently wiping away any dirt.
7. Blanch potatoes in boiling water for 10 minutes. Rinse them in cold water to stop them from cooking.
Lightly blot them with a towel. Slice the cooled potatoes in 1/2 to 3/4 inch slices.
8. Brush all the vegetable slices with marinade, before grilling.

Outdoor Grilling: Light a gas grill and/or charcoal grill per manufacturer’s instructions. If you are using a charcoal, make sure the coals have turned gray prior to placing the vegetables on the hot grill.

Indoor Grilling: If you are using an indoor electric grill or frying pan follow the manufacturer’s instructions. If you are using a cast iron stove top griddle or grill pan, a cast iron frying pan, a large sauté pan, or heavy duty frying pan, make sure it is lightly oiled and pre-heated on medium to high heat, being careful to adjust the flame and/or temperature as you are grilling.

Oven Roasting or Broiling: Preheat the oven/broiler to 450º. If you are using an oven, lay vegetables in a heavy duty baking dish and place on a rack in the middle of the oven. If broiling, lay the vegetables on an oiled broiler pan or sheet pan and place it on the oven rack second from the top. Bake or broil for about 7 to 10 minutes. Remove the pan, turn the vegetables and cook for another 7 to 10 minutes.

Brush with marinade throughout the grilling/baking/broiling process.

Stir fry with Tofu, Shitaki Mushrooms and Baby Bok Choy

Color and flavor make up this simple dish. I used purple baby bok choy but once cooked the purple color disappears. I don’t use oil very often when I saute. Toasting the spices in a dry pan helps bring out their aroma without oil.

1 package firm tofu, cut into thin strips or cubes
2 heads baby bok choy, separated into individual stalks
4 scallions, finely chopped
8 shitaki mushrooms, fresh or dried and rehydrated
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon turmeric
1/4 teaspoon ground black pepper
water

Dry saute the turmeric, pepper, garlic, onion powders in a heavy skillet for several minutes over medium heat. Add tofu and even coat with garlic, onion and turmeric. Add about 1/4 cup of water and stir to mix well. Let cook for about 5 minutes. If the water evaporates add another 1/4 cup. Add in the chopped scallions and stir. Top with the bok choy stalks. Add more water as needed when pan becomes dry. Cook until bok choy becomes limp. Stir in mushrooms and cook another couple of minutes. Season to taste as desired with salt or soy sauce. Serve with brown rice.

Avocado Shitaki Mango Maki

The first time I had avocado maki I went nuts. The combination of the avocado, nori and wasabi was something I had never experienced and couldn’t get enough of. Once you get the hang of it they are easy to make and travel well for lunch boxes and picnics.

Vegetable Maki

1 cup brown rice
2 tablespoons apple cider vinegar
1 tablespoon sweetener (maple syrup, agave)
2 cups water
1 large avocado cut into strips
3 shitaki mushrooms, fresh, or dried and rehydrated, sliced into strips
1 mango, peeped and sliced into strips
1/4 cup sesame seeds
4 Nori Sheets

In a small pot mix the brown rice and water. Cook over medium heat until it starts to boil. Cover, reduce heat and cook until water is gone and rice is soft, about 40 minutes. Do not stir or disrupt the rice while cooking. When done, remove from heat. Stir in vinegar and sweetener.

Place a nori sheet on a bamboo maki roller. Place about 1/4 of the rice on the top third of the nori leaving about 1/ch margin from the top and sides. Press the rice flat, even and rectangular in shape. In the middle of the rice, in a horizontal line, place a line of avocado, mushroom and mango. Sprinkle with sesame seeds. Take the bottom of the bamboo up and over the rice and filling, grabbing underneath it. Lift the top of the roller, roll the maki to the top edge to close. Close the bamboo over the roll and press evenly, lengthwise, along the roll. Place the roll on a cutting board. Repeat and make 3 more rolls. with a sharp serrated knife, carefully cut the maki into six small evenly sized pieces. Serve with Tahini Wasabi Sauce.

Seitan Roast For Seitan Picatta

Seitan picatta is a very popular entree in a number of upscale vegan restaurants, because it is so, so good. Here is the recipe you can make at home for a dinner party, a romantic dinner for two or any occasion.

Yield: 8 servings
Also makes great sandwiches!

1 gallon water (or more for boiling Seitan Roast)
2 1/2 cups vital wheat gluten flour
1/4 cup chickpea flour or white flour
1/2 cup nutritional yeast flakes
2 Tbsp vegan powder vegetable bouillon
1 Tbsp dried herb de Provence (crushed)
2 Tbsp minced fresh garlic
2 Tbsp minced fresh parsley (plus some extra for plate garnish)
1 six to eight inch Rosemary Sprig
2 tsp ground paprika
2 tsp cumin
1 tsp smoked paprika (or chipoltle paprika)
1 Tbsp onion powder
1 tsp salt
1 tsp freshly ground pepper
1/8 tsp allspice
2 cups cool water or vegetable broth*
1/4 cup light olive oil (optional)
2 Tbsp red wine (an non-alcoholic wine can be used)
1 tbsp soy sauce**
Cheesecloth (one double thick 24-inch by 16-inch piece)
2 6-inch pieces of string

*If using the homemade vegetable broth, you may need to add salt to this recipe and leave out the powdered vegetable bullion.
**Substitute Bragg Liquid Aminos if desired.

1. In a large pot, bring 1 gallon of water to a low boil.
2. In a large bowl, whisk together all the dry ingredients.
3. In a large bowl, whisk together all the wet ingredients and the fresh herbs; (i.e., the water and or vegetable broth, oil, soy sauce, and red wine) stir in to the dry ingredients just until combined.
4. Form into a loaf shape.
5. Place gluten loaf on cheesecloth and roll up (not to tight). Tie each end with a piece of string. Then tie the Rosemary Sprig on the outside of the cheese cloth with the 4 other pieces of string (like a traditional Roast).
6. Place in simmering water, covered, for 1 hour*** (2 hours for a double batch).
7. Let cool.
8. Slice the roast in 1/4 inch slices
9. Bread the slices (see breading recipe)
10. Sauté
Heat a large sauté pan and add a tablespoon of extra virgin coconut oil (or another high temperature cooking oil) until the oil begins to smoke slightly. Add the breaded seitan medallions and brown on both sides. Put browned medallions on an oven-proof platter or sheet pan in a 200 degree oven.

Making the Picatta Sauce

Breading and Dredging

1 cup Flour
1 Tbsp Herb de Provence
T tsp salt and pepper
1 cup Soy Milk
1 Tbsp Vegan Mayo or Vegan Yogurt
1 tsp Dijon Mustard or 1t dried mustard
(make more as needed)

In a glass pie plate or large bowl, mix the dry ingredients. In a separate glass pie plate or large flat soup bowl, mix the wet ingredients. Dredge the medallions in flour then dip in the soy milk mixture then back in the flour mixture, shake off the excess and refrigerate until ready to sauté.

Watch our Food Show on making Seitan Roast in our series on Seitan Picatta With Garlic Mashed Potatoes.

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