SWEET AND SOUR TOFU
Ingredients:
For the tofu:
1 block (about 14 oz) firm tofu, drained and pressed
2 tablespoons cornstarch
2 tablespoons vegetable oil, for frying
For the sweet and sour sauce:
1/4 cup soy sauce
1/4 cup rice vinegar
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon cornstarch
1/4 cup water
1 tablespoon vegetable oil
2 cloves garlic, minced
1 bell pepper, diced
1 onion, diced
1 cup pineapple chunks (fresh or canned)
Optional: sliced green onions and sesame seeds for garnish
Instructions:
Cut the pressed tofu into cubes or rectangles, whichever shape you prefer. Toss the tofu pieces in 2 tablespoons of cornstarch until they're lightly coated.
Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Once the oil is hot, add the tofu cubes in a single layer. Fry them until they're golden brown and crispy on all sides, turning occasionally. This should take about 5-7 minutes. Once done, remove the tofu from the skillet and set it aside on a plate lined with paper towels to drain excess oil.
In a small bowl, whisk together the soy sauce, rice vinegar, ketchup, brown sugar, cornstarch, and water until well combined. Set aside.
In the same skillet or wok used for frying the tofu, heat 1 tablespoon of vegetable oil over medium heat. Add the minced garlic, diced bell pepper, and diced onion. Stir-fry for about 3-4 minutes until the vegetables are slightly softened.
Pour the prepared sweet and sour sauce into the skillet with the vegetables. Stir well and bring the mixture to a simmer. Let it cook for 2-3 minutes, stirring occasionally, until the sauce thickens.
Add the fried tofu cubes and pineapple chunks to the skillet with the sauce. Gently stir to coat the tofu and pineapple with the sauce. Allow them to heat through for another 2-3 minutes.
Once everything is heated through and well coated with the sauce, remove the skillet from the heat.
Serve the sweet and sour tofu hot over steamed rice or noodles. Garnish with sliced green onions and sesame seeds if desired.
VEGAN MEATBALLS
Ingredients:
For the meatballs:
1 can (15 oz) chickpeas, drained and rinsed
1 cup cooked quinoa or breadcrumbs
1/4 cup finely chopped onion
2 cloves garlic, minced
2 tablespoons ground flaxseed meal
1/4 cup water
2 tablespoons tomato paste
1 tablespoon soy sauce or tamari
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon smoked paprika
Salt and pepper to taste
2 tablespoons olive oil (for baking)
For the marinara sauce:
2 tablespoons olive oil
1 onion, finely chopped
2 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 teaspoon dried oregano
1 teaspoon dried basil
Salt and pepper to taste
Instructions:
Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
In a small bowl, mix together the ground flaxseed meal and water. Set aside to thicken for 5 minutes, creating a flax "egg".
In a food processor, combine the chickpeas, cooked quinoa or breadcrumbs, chopped onion, minced garlic, tomato paste, soy sauce or tamari, dried oregano, dried basil, smoked paprika, salt, pepper, and the prepared flax "egg". Pulse until the mixture is well combined and forms a dough-like consistency.
Roll the mixture into small balls, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
Brush the tops of the vegan meatballs with olive oil. This will help them brown nicely in the oven.
Bake the meatballs in the preheated oven for 25-30 minutes, or until they are firm and lightly browned.
While the meatballs are baking, prepare the marinara sauce. In a saucepan, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant.
Stir in the crushed tomatoes, dried oregano, dried basil, salt, and pepper. Bring the sauce to a simmer and cook for 10-15 minutes, stirring occasionally, to allow the flavors to meld together.
Once the meatballs are done baking, transfer them to the saucepan with the marinara sauce. Gently stir to coat the meatballs with the sauce.
Serve the vegan meatballs hot, either on their own or over cooked pasta or with crusty bread. Garnish with fresh basil or parsley if desired.
Vegetarian Enchiladas
Ingredients:
For the enchilada sauce:
2 tablespoons olive oil
2 tablespoons all-purpose flour
4 tablespoons chili powder
1 teaspoon cumin
1/2 teaspoon garlic powder
1/4 teaspoon dried oregano
2 cups vegetable broth
Salt to taste
For the filling:
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 zucchini, diced
1 cup corn kernels (fresh or frozen)
1 can (14 oz) black beans, drained and rinsed
1 teaspoon chili powder
1/2 teaspoon cumin
Salt and pepper to taste
8 large flour tortillas
2 cups shredded cheese (Mexican blend or cheddar)
Optional toppings: diced avocado, chopped cilantro, sour cream, salsa
Instructions:
Preheat your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish.
To make the enchilada sauce, heat the olive oil in a saucepan over medium heat. Add the flour and whisk continuously for about 1 minute to make a roux.
Stir in the chili powder, cumin, garlic powder, and dried oregano. Cook for another minute, then gradually whisk in the vegetable broth until smooth. Bring the sauce to a simmer and cook for 5-7 minutes, stirring occasionally, until thickened. Season with salt to taste.
In a separate skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and cook until softened, about 5 minutes. Add the minced garlic and diced bell pepper, and cook for another 2-3 minutes.
Add the diced zucchini and corn kernels to the skillet, and cook for 5-7 minutes until the vegetables are tender.
Stir in the black beans, chili powder, cumin, salt, and pepper. Cook for another 2-3 minutes to heat through and allow the flavors to meld. Remove from heat.
To assemble the enchiladas, spoon a small amount of enchilada sauce into the bottom of the prepared baking dish, spreading it out evenly.
Place a flour tortilla on a flat surface, and spoon some of the vegetable filling onto the center of the tortilla. Sprinkle with a bit of shredded cheese. Roll up the tortilla and place it seam-side down in the baking dish. Repeat with the remaining tortillas and filling.
Pour the remaining enchilada sauce over the assembled enchiladas, spreading it out evenly. Sprinkle the remaining shredded cheese over the top.
Cover the baking dish with aluminum foil and bake in the preheated oven for 20-25 minutes, or until the enchiladas are heated through and the cheese is melted and bubbly.
Serve the vegetarian enchiladas hot, garnished with optional toppings such as diced avocado, chopped cilantro, sour cream, and salsa.
