(via wannabepetite)

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robotheartrecipes:

Vegetarian “Tuna Salad” Sandwich
Makes about 4 sandwiches

Okay, first off I need to start with an apology. The original recipe from which I worked to create this sandwich was vegan. I loved the concept, but I de-veganized it due to my hatred for both regular and vegan mayo. To skirt the mayo issue, I used plain yogurt instead. So apologies to my vegan readers! (The original vegan recipe is linked at the bottom of the post). I made a couple other changes, giving bell pepper the boot, using dill pickle instead of sweet, and eliminating the addition of salt—the miso and dill pickle I used made it salty enough. This is a great little ditty and a perfect “make on Sunday for the week’s lunches” type of recipe. Delish!

INGREDIENTS

1 15-ounce can chickpeas (garbanzo beans), drained and rinsed

1 tablespoon yellow mustard

2 tablespoons sweet white miso paste

1/2 cup plain non-fat yogurt

1/4 cup green onion, finely chopped

1 clove garlic, minced

1/4 cup sweet or dill pickle, finely chopped (or equal amount of relish)

1 teaspoon celery seeds

fresh tomato slices (optional)

radish sprouts (optional)

2 slices sprouted grain bread

INSTRUCTIONS

Step One: In a medium bowl, coarsely mash the chickpeas with a fork.

Step Two: In a small mixing bowl, combine the mustard, yogurt, and miso paste. Stir together until combined well. Add the remaining ingredients through celery seeds to the yogurt mix and stir well.

Step Three: Add the yogurt mix into the mashed chickpeas and stir to combine. Cover and refrigerate to allow flavors to develop, or assemble sandwich immediately by layering “veggie tuna,” tomato, and sprouts between bread slices.

Source: Modified from “Vegan Tuna Salad,” Namely Marly, July 8, 2011. (Posted to Tumblr by Finding Vegan). View the original recipe on NamelyMarly.com.

(via veganfeast)

87

yummyvegan:

Crispy Coconut Crusted Tofu Poppers with Chili Mango Cream

Serving Size: 4

Ingredients:

for the tofu:

• 1 lb. tofu

for the marinade:

• 1/4 cup tamari or soy sauce
• 1/4 cup water to thin the marinade
• 1 lime or lemon
• pinch salt
• pinch ginger powder

for the crispy batter:

• 1/2 cup flour, separated
• 1/2 cups panko bread crumbs
• 1/2-3/4 cup coconut flakes (your choice as to sweetened or plain)
• light vegetable oil for frying
• light pinch of salt after cooking the tofu

for the chili mango cream:

• 1 large sweet ripe mango
• 1 canned pineapple ring
• 1/2 cup plain soy yogurt or soy cream cheese as Tofutti
• 3-4 tablespoons Thai Chili Sauce
• 1/2 jalapeno (optional)
• small pinch salt

Directions:

to prepare the tofu:

1. Drain and lightly pat the tofu dry.
2. Cut into large bite sized cubes.
3. Make the marinade and place the tofu pieces in the marinade to soak for 1/2 – 1 hour.
4. Meanwhile, make the mango chili cream.

to make the mango cream:

1. Slice the mango and discard the seed.
2. Peel the slices, and place in a blender or food processor.
3. Add the pineapple ring, soy yogurt or Tofutti and the Thai chili sauce.
4. If desired add 1/2 of a deseeded jalapeno.
5. Whizz the mixture to a smooth consistency.
6. Season to taste with salt.

when ready to make the meal:

1. Spread 1/4 cup of dry flour on a large plate.
2. Put 1/4 cup of flour in a shallow bowl and add enough water to form a thin paste.
3. Mix the panko and coconut in a 3rd shallow bowl.
4. Dredge each marinated tofu piece through the flour, evenly coating each piece.
5. Then dredge each piece through the flour ”paste”.
6. Finally dredge each piece though the panko/coconut mixture so that each side is covered with crumbs.
7. Heat a large frying pan with vegetable oil and lightly brown each side of the tofu pieces.
8. When golden, remove from the oil, drain on paper towels.
9. Lightly sprinkle a pinch of salt over the cooked tofu pieces.
10. The tofu pieces can be kept warm until ready to serve, in a moderate oven.

Serve the tofu poppers with a bowl of mango cream for dipping.

(via vegalicious)

83

fuckyeavegans:

Smokey Miso Tofu
Makes 18-20 Thin Slices

2 Tbs Red Miso
2 Tbs Lemon Juice
2 Tbs Sugar
2 Tbs Tamari/Soy Sauce
1 Tbs Nutritional Yeast
1/4 tsp Liquid Smoke

1 Tub Extra/Super Firm Tofu, drained and pressed

Preheat the oven to 425º F.  Wrap your drained tofu in a few paper towels, then again in a terry cloth bar towel.  Press with something heavy – a cast-iron skillet, a plate with some cans on top, etc, for 10-20 minutes.

Meanwhile, mix the marinade together.

Unwrap the tofu and make many thin, width-wise slices with a large knife.  I got 18-20 slices out of one block of tofu.  They’ll look something like this:

Line up your slices on a baking sheet topped with a non-stick baking mat. Brush both sides of the tofu with the marinade.

Let the slices absorb the marinade for 10 minutes or so, then brush just the tops again. Bake for 20 minutes at 425º F. Remove from oven and let cool on the sheet. The tofu should be darkened around the edges, but not burnt. Use immediately or refrigerate for later use.

I’m a simple girl, so some vegan mayo, baby spinach, and sourdough toast were all I needed to make a delicious sandwich. Whatever your favorite sandwich fixin’s are will go great, most likely. This would tofu would make a nice vegan BLT!

Now that’s a tofu sandwich!

(Source: )

35

fuckyeavegans:

Sweet ‘n Sassy Sweet Potato Pita Pockets!

Sweet ‘n Sassy Sweet Potato Pockets
vegan,makes eight
2 pita pockets, soy or whole wheat flour preferred
2 cups Kathy’s Sweet Potato Mash (ingredients below)
1/2 cup Cran-Citrus Chutney (ingredients below)
1 tub garlic hummus
fresh black pepper
cayenne and thyme spices
mixed greens
olive oil

Pitas:
Brush with olive oil, sprinkle with a pinch of fresh thyme and slice into quarters. (8 total from 4 pitas)
Warm in oven for ten minutes at 300 degrees. 
Until softened on inside and edges are crisp.

Sweet Potato Mash (slightly modified from original recipe)
1 large garnet sweet potato (about 3 cups), baked
1 cup vidalia onion, chopped
1 large carrot, slivered half-rounds
1/3 cup garlic hummus
1 Tbsp olive oil
1/4 cup fresh tangerine juice
1 1/4 cup parsley, chopped
2 Tbsp maple syrup, dark grade A
1 sprinkle cayenne
salt/pepper to taste
*add more cayenne to add more ‘sassy’ spice.
*to add a crunchier texture, mix in chopped celery.

Cran-Citrus Chutney
1/2 can cranberry sauce
1 tangerine or orange, peeled and cubed
1 Tbsp tangerine or orange juice
1 grind of fresh black pepper
mix well by folding ingredients with fork

Pita Assembly:
Open pita gently and add the following:
Spread 1 tsp garlic hummus
Spoon 2 Tbsp Sweet Potato Mash
Spoon 1 Tbsp Cran-Citrus Chutney
Add a few leaves of mixed greens
squeeze pita tip to close

Before Serving:
Re-toast in 350 degree oven for ten minutes. 
Serve warm.

(Source: , via vegpocalypsenow)

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