potato fritatta

4 medium red-skin potatoes
2 Tbs. chopped fresh parsley or basil
1 package of fresh poultry mix herbs (sage, rosemary, thyme)
1 c. kale
3/4 tsp. salt
1/4 tsp. black pepper
1 1/2 Tbs. olive oil
1 medium onion, halved and thinly sliced
4 cloves garlic, minced
1 12 oz package firm tofu
1/4 cup soy sauce
4 tbsp nutritional yeast

directions: Place potatoes in medium saucepan with enough water to cover by one inch. Bring to a boil, then gently boil potatoes, until tender when pierced with knife, 15 to 20 minutes. Drain potatoes and let cool. Peel and cut into 1/4-inch-thick slices.

Preheat oven to 350°F. In large ovenproof skillet, heat oil over medium heat. Add onion and cook, stirring often, until lightly golden, 10 to 12 minutes. Add garlic and cook, stirring often, 1 minute.

Blend tofu, soy sauce, and nutritional yeast in a food processor or blender until well mixed. Mixture will be somewhat thick. Add onions, garlic, and potatoes and pour into a greased pie pan. Mix in kale and herbs (you can sauté them, but i don't think i did).

Bake 45-50 minutes, until top is firm and cooked all the way through. The crispier the better in my opinion!

about the recipe: i based the recipe on the a more potato-heavy recipe and then switched to the tofu portion of this recipe to make a vegan fritatta! my roommate came home during the process with a bunch of free fresh herb packets so i threw in some of the poultry mix and then went to the garden to grab some kale and basil. it was a very satisfying fritatta, but i think next time i would do something different with the potatoes. they were too bland when put next to the delicious medley of tofu and herbs. it also crossed my mind of trying to make the entire fritatta with the potatoes next time instead of having a tofu-eggy base. who knows!

avocado raspberry cream cheeze

1/2 c. tofu, pressed
1/8 c. cashews
2 tablespoons water
(a little over) 1 tablespoon maple syrup
salt and pepper to taste
1 avocado
1 teaspoon lemon juice
2 teaspoons fresh raspberries

directions: add pressed tofu, cashews, water, maple syrup, a teaspoon of salt and a pinch of pepper into a food processor. process until smooth and creamy. add more syrup or salt according to taste and cream-cheese likeness. then add the avacado and process some more! lastly add the raspberries and lemon juice and blend them in.

about the recipe: i've been on a food making kick recently! be on the lookout for a handful of new recipes sooner than later. i just moved in with a radical woman who used to work with at my co-op (in the deli kitchen) and she just got hired as a baker. so what does an ex-cook and current baker do when they get home? cook and bake. which in turn has inspired me to do more myself. rad! and this is something from my own noggin! it's start out sweet and creamy with an avocado pucker at the end, my other roommate described it as "earthy". what vegan wouldn't want an earthy vegan cream cheese spread for their bagels in the morning? i can think of a few, but they're no fun.

ginger-maple baked tofu

1 packaged firm tofu
2 tablespoon ginger
1/2 teaspoon cayenne
1/2 teaspoon pepper
1/2 teaspoon paprika
1/4 c. sesame oil
1/8 c. maple syrup
1/8 c. agave nectar
2 tablespoons gingersauce (optional)

directions: cut and press tofu. mix spices. combine sesame oil, maple syrup and agave nectar. if you have any gingersauce laying around throw that in there too. slowly stir in spice mixture with the liquid mixture until you get a nice paste. marinade pressed tofu in the mixture and bake at 425 until crispy brown. the tofu will caramelize as it's baking.

about the recipe: i found some version of this recipe online somewhere and then haphazardly threw it together. after i had used up all my ginger powder on this recipe i realized that i had gingersauce sitting in my fridge and decided to throw that in as well. when i made this i orginally had 1 teaspoon of cayenne pepper which made this overpoweringly spicy. the recipe still needs a little tweaking, but we're off to a good start. served with a free produce stirfry over rice, but i think would taste better as a standalone.

garbanzo tofu pâté

1/2 c. chickpeas, soaked & drained
2.5 c. water

4 tbs tofu
4 tbs soy yogurt
1 tbs lemon
1/2 tsp oregano
1/2 tsp basil

+ spices

 
directions: cook beans until soft. drain & mash well. combine all ingredients and adjust the seasoning to taste. add a little extra soygurt if the mixture is too stiff. place in a dish and garnish. serve with toast fingers and a light salad or as a sandwich spread.

about the recipe: my first vintage recipe! i bought this book at a used bookstore back in my hometown a month or two ago. it has a lot of amazing recipes in it that i'm excited to try (at least two more by the end of the week)... moving on, this pâté makes an excellent sandwich spread. i doubled the recipe to make the amount below because i had 1 cup of chickpeas that needed to be used up. the recipe calls for a little too much lemon juice - which is predominantly what i taste when i eat it. however, it goes really well with the tomato-basil bread my roommate picked up the other day. i used fresh basil instead of bulk for an extra kick and added some Berbere and Chipotle as my seasonings. i let it sit overnight and then ran it through the food processor which helped make it look more consistent.

from the book:
Bean Cuisine by Janet Horsley
2nd edition, published 1993
isbn 1-85327-072-5

clusterfcuk chili

my very own, one of a kind, homemade vegan chili recipe!