Vegan Cajun Tofu with Creamy Grits and Garlicky Greens

Serves: 4

Cajun Seasoning

1 tsp garlic powder
1 tsp paprika
1/2 tsp onion powder
1/2 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp ground black pepper
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp red chili flakes

Mix everything.

Cajun Tofu

14 ounces firm tofu
1 and 1/2 tbsp cajun seasoning

Remove as much water as possible by slightly squeezing the tofu with both hands. Cover both sides with paper towel, keep a plate on top and keep few canned food on top and leave it for 15 minutes

Horizontally slice the tofu into 3 large blocks,

Add cajun seasoning and mix well and keep marinate for 1 to 3 hours before cooking. I marinated only for 1 hour.

Apply oil on iron griddle, cook each side for 5 minutes in medium flake. Chop into pieces

Each servings got 2.72 ounces of tofu.

Grit

1 and 1/4 cup cornmeal, fine ground
1 cup water

Mix cornmeal with 1 cup of water and set aside.

2 cups unsweetened coconut milk
3 cups water
1 tbsp coconut oil
1/4 tsp turmeric powder
1 and 1/4 tsp salt

In a medium saucepan, combine coconut milk, water, coconut oil, turmeric powder, salt. Bring to a boil. Reduce the heat to low and slowly whisk in the cornmeal paste. Simmer stirring frequently until the mixture is smooth, tender and creamy, about 20 minutes.

Yields: 5 cups

Garlicky Greens

2 tbsp olive oil
1/2 tsp red chili flakes
4 cloves garlic, chopped
2 bunch kale / dandelion greens - kale stems and leaves chopped and kept separately
1/2 cup water
1 tsp salt

Heat olive oil in a pan, add garlic and red chili flakes and saute in low for a minute.

If adding Kale, add kale stems, 1/4 water, cook for 5 minutes in medium flame.

Add salt, mix well.

Then kale leaves, 1/4 water, close the pan and cook for 5 more minutes.

Yields: 4 cups

Serve

Serve grits with tofu and greens.

Source: rabbitandwolves
Taste Note: Tastes AWESOME. While eating we mixed grits with kale and had it, it was so very very awesome. The tofu tasted unbelievably awesome.

Vegan Jackfruit Tacos

Serves: 4 (2 tacos / serving)

Jackfruit

Three 14 ounces cans green jackfruit in water or brine, drained and chopped

Cut the jackfruit into thin slices from core to the outer edges.

1 tbsp oil
1 cup onion, sliced into lengthwise pieces
1 tbsp garlic cloves, chopped

1/2 cup water
1 tbsp maple syrup
1 tbsp lime juice
1/2 tsp chili powder
1 tsp cumin powder
1 tsp smoked paprika
1 tsp salt

Heat oil in medium flame, when hot, add onion and garlic, saute for 5 minutes.

Add chopped jackfruit, water, maple syrup, lime juice and all the spices, mix well, cover and simmer for 5 more minutes. If you find it a bit wet, just cook a little longer, if you find it a little dry, just add a splash more water.

Use potato masher and smash all the jackfruit up to get the shredded texture.

Yields: 5 cups jackfruit filling

8 corn tacos

Warm the taco shells according to package direction.

2 avocados, sliced
cilantro, chopped
lime wedges
purple cabbage, shredded
white cabbage, shredded
spicy creamy jalapeño dressing - add 1/2 jalapeño, while making sour cream to make spicy creamy jalapeño dressing

Top with with your favorite toppings and enjoy!

To make it a full meal, serve with Spanish rice and refried beans.

Source: itdoesnttastelikechicken
Taste Note: Tastes AWESOME.
Note: Sour cream, salsa, refried beans, spanish rice, jackfruit taco filling and taco, all together took me 3 and 1/2 hours to make it from scratch, it took us just 20 minutes to eat. Its totally worth the effort to prepare it, its so much better the one I eat in restaurant.

Vegan "Egg" Salad Sandwiches

Serves: 4

Red Lentil

1/2 cup red lentil, rinsed
1 and 3/4 cup water

Mix lentil and water to a medium sized pan, bring to a boil and reduce heat to medium and cook for 15 minutes, until lentils are just tender.

Yields: 1 cup cooked red lentils

Chickpeas

1/3 cup chickpeas

Overnight soak chickpeas in water, cook chickpeas with salt and water in instant pot, manual mode for 15 minutes.

Yields: cup cooked chickpeas

Lentil + Chickpea Salad

1 cup cooked red lentils
1 cup cooked chickpeas

Lightly mash chickpeas with a fork. Add lentils and mix well.

1/4 cup celery, finely chopped (1 celery rib)
1/4 cup carrot, finely grated (DO NOT chop) (1 x-small carrot)
1/4 red bell pepper, finely chopped
1/4 green bell pepper, finely chopped
1/4 yellow bell pepper, finely chopped
1/4 orange bell pepper, finely chopped
4 green onions, finely chopped
1/4 cup pickle, finely chopped (1 medium pickle)
3 tbsp fresh dill, finely chopped
1 tbsp lemon juice
4 tbsp cashew mayo or hummus
2 tbsp nutritional yeast
1/2 tsp black salt
1/4 tsp pink salt
1 tsp black pepper powder

Wash, chop and prepare all the ingredients. Make sure the vegetables are chopped nice and fine.

Add finely chopped vegetables, mayo, lemon juice, nutritional yeast, black salt and pepper. Mix throughly with a fork.

Blend 1/2 of the mixture with a immersion blender. Mix throughly with a fork to even out the texture.

Sandwich

8 slices of bread
1/2 cup of lentil + chickpea salad / serving
butter / romaine / iceberg lettuce or spinach
avocado (optional)

Scoop 1/2 cup of lentil + chickpea salad on one slice of bread and lay 2 leaves of lettuce on the other slice of bread. Close the sandwich, slice diagonally and enjoy!

Source: ilovevegan
Taste Note: Tastes AWESOME

Vegan Mayo

Yields: Cups

1/2 cup cashews, soaked in water for 1 to 4 hours
1 tiny garlic clove
1 tsp lemon juice
1/2 tsp apple cider vinegar
1/4 tsp salt
1/4 tsp dijon mustard
1/2 cup water

Blend all the ingredients until smooth.

Source: janeshealthykitchen
Taste Note: Tastes AWESOME

Gluten-Free Vegan Bagels

Serves: 5

Wet Ingredients

3/4 cup warm water
1 and 1/2 tsp dry active yeast (1 packet)
1/2 tsp coconut palm sugar
3 tbsp ground chia seeds
1 tbsp oil
2 tsp apple cider vinegar

To create the yeast mixture: Add the yeast and sugar (yeast food) to the warm water and allow to foam up (takes 10 minutes). Add the ground chia seed, oil, vinegar and allow 5 minutes for the chia to thicken.

Toppings

1/2 tsp poppy seeds
1/2 tsp sesame seeds

2 tbsp dried onion
1 tbsp oats
1 tbsp sunflower seeds
1 tsp coarse salt
1 tsp cornmeal

Keep a small bowl nearby with the topping mixture inside. This time, I used just poppy seeds and sesame seeds.

Dry Ingredients

2/3 cup oat flour
2/3 cup millet flour
1/3 cup arrowroot powder
1/3 cup tapioca starch
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

In a large bowl, whisk together the dry ingredients. Add the yeast mixture into the flour mix and stir for 2 minutes with a wooden spoon until well-combined.

Line a baking sheet with a piece of parchment paper and lightly dust with 1 tsp cornmeal.

Divide into 4 - 5 balls (depending on what size you want your bagels - this time I used 1/3 cup + 1 tbsp for each dough ball, but next time, i would measure the whole dough and divide that into 5 equal size balls or 4 large and one small ball for taste testing bagel) and smooth with your hands. Form each ball into bagel form and creating a hole in the middle by using your thumb. Cover and allow to rise for 45 minutes.

Preheat your oven to 375 degrees.

Fill a pot with 4 cups water and bring to a boil. Once rapidly boiling, add 1 tbsp coconut sugar and 1 tsp baking soda.

Gently toss 1 bagel into the boiling water and boil on each side for 30 seconds. Using a slotted spoon, scoop out of water.

Place back onto the different fresh parchment paper and quickly sprinkle topping mixture. Do this one at a time.

Bake for 23 minutes and allow to cool on a wire rack. When ready to eat, slice in half and toast.

Source: forkandbeans
Taste Note: Tastes I guess awesome, since we didn't eat the bagel by itself could not tell, we had it with vegan egg salad sandwich that tasted awesome though.

Quinoa Pancakes

Serves: 2
Yields: 8 pancakes

1/2 cup unsweetened applesauce
1 cup plant-based milk
1 tbsp lemon juice
1 tsp baking soda
2 tbsp maple syrup
1 and 1/2 cup quinoa flour

Add all the ingredients to blender, blend on low until combined, stopping to stir as necessary, don't over blend.

Heat cast iron griddle in medium heat, apply coconut oil to the griddle.

Drop about 1/4 cup of batter into the pan and spread into circle.

Cook for 2 to 3 minutes over medium heat or until you can easily slide a spatula underneath. Flip and cook for 2 to 3 minutes on the second side. Remove from the pan.

Repeat until all the batter is used up.

Toppings

banana
berries
nuts
seeds
chocolate chips
nut butter
maple syrup

Add toppings of your choice and enjoy.

Source: feastingonfruit
Taste Note: Tastes GREAT, very easy to prepare, somehow it tasted little bitter.
Also quinoa flour is very expensive, $7.49 for 12 ounces of non-organic quinoa flour, next time, I will make my own quinoa flour like this and store it.

Pineapple Fried Rice

Serves: 4

Beans

3/4 cup chickpeas

Overnight soak chickpeas in water.

Cook chickpeas with salt and water in instant pot, manual mode for 15 minutes.

Yields: ? cups cooked chickpeas

Rice

2 cups rice

Cook rice with 1:2 ratio of water and allow it to cool.

Vegetables

2 tbsp coconut oil

1 cup onion, chopped
1 and 1/2 tbsp garlic, grated
2 tsp ginger, grated
1 tsp red chili flakes
1/4 tsp turmeric powder

1/2 cup carrot, peeled and diced (1 xx-small carrot)
1/2 cup beans, chopped (12 beans)
3/4 cup bell peppers (1/4 small red, 1/4 small yellow and 1/4 small orange)
1/2 cup mushroom (2 x-large white mushrooms)
3/4 cup zucchini (1 xx-small zucchini)

1/2 cup broccoli / broccolini (stems and florets kept separately)

1/2 cup eggplant, chopped
1/4 cup peas
1 bokchoy, chopped (leaves and stems kept separately)

1 tsp salt

3 cups fresh pineapples, chopped

2 cups cooked chickpeas

1 cup green onion, chopped (6 green onions)
2 tsp salt

Heat oil in a pan, add onion and saute for 5 minutes in medium flame.

Add garlic, ginger, red chili flakes, all the veggies (if adding bokchoy, add just the stems, if adding broccoli, just add stems at this time), salt and saute for 10 more minutes.

Add pineapples, bokchoy leaves, broccoli florets and saute for 5 more minutes.

Add rice, cooked chickpeas, green onions, salt and mix well.

Cook for 5 more minutes in low flame, until all the ingredients are combined and heated through.

Remove from heat.

Garnish

1/4 cup cashews, toasted
cilantro, chopped

Garnish with cashews and cilantro and serve.

Source: veganhuggs
Taste Note: Tastes AWESOME
Yields: 14 cups
Note: I forgot to add turmeric powder.