Tofu Scramble Burritos for Vegan Wednesday

Yes, Vegan Wednesday is actually Vegan Everyday in my case as I have been vegan for the animals since July 26, 2010.

Still, I figure people are looking for some easy, cheap vegan recipes.

This is a tofu burrito and a couple of homemade salads, creamy cucumber and fast coleslaw, I took to work.  I eat dinner at work because of my hours, so brown-bagging it is a much cheaper, healthier, and better alternative to making a run outside the building for food.

Tofu Scramble Burritos

1 package firm tofu, usually about 13 to 16 ounces, drained
1/2 a small onion, chopped
1/2 cup frozen bell peppers, I use the tri-color frozen pepper mix from Trader Joes
Oil for frying, about 2 teaspoons

1 tablespoon nutritional yeast (optional, adds Vitamin B spectrum and flavor)
1/2 teaspoon turmeric (provides pretty yellow color and antioxidants)
2 teaspoons salt or to taste

Burrito shells – I used fajita shells from Aldi that cost less than a dollar per package

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The tofu mixture in the fry pan

Directions:

Heat oil in a frying pan on medium heat for about a minute and a half.  Add onions and fry them until slightly translucent, about 1 minute.  Thaw the peppers in the microwave for one minute in a small bowl and squeeze off the pepper water.  Drain tofu and crumble it directly into the frying pan with the onions, or just flop the whole cube in there and mash it with a fork once it is sitting amongst the onions.  Add bell pepper, nutritional yeast, turmeric, and additional spices or herbs that you enjoy.  Mix until the turmeric is evenly distributed and then salt to taste.  I like a lot of salt and I have never had blood pressure problems, so I use 2 teaspoons of black salt, a type of sulphured salt from the Indian grocery store that imparts an eggy flavor.

Heat the burrito shells gently in a dry pan or microwave them for 20 seconds to make them pliable.  Dump about a cup of tofu filling into the burrito shell and then roll it up, or eat it like a soft taco.

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Creamy Cucumber Salad

2 large cucumbers
1 tablespoon chopped green, red, yellow, or white onion (I used red onion)
2 tablespoons vegan mayonnaise (I used Just Mayo I found at Target for under $4)
1 teaspoon dried dill, thyme, basil, etc. (I used a premade mix of Herbes de Provence)
1/2 teaspoon salt plus salt to taste

Finely slice the cucumbers by hand or use a cucumber slicer — I used the cucumber slicer on the side of a four-sided cheese and vegetable shredder.  Sprinkle the 1/2 teaspoon of salt on the cucumbers, let them sit 5 to 10 minutes.  Press them in a colander over a sink, squeezing as much of their water out as you can with your clean hands.

Mix squeezed, drained cucumbers in a large bowl with onion, mayonnaise, and herbs.  Mix and add salt to taste.

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Fast Coleslaw

1/2 head of cabbage, any kind, finely chopped into shreds (I used white)
1/4 cup onion, chopped (I used red onion)
1 tablespoon apple cider vinegar
1 tablespoon sugar
1 tablespoon oil
Salt to taste

Chop the cabbage and onion finely and mix them together in a large bowl.  Add vinegar, sugar, and oil, toss and add salt to taste.

Wait about an hour for cabbage to marinate and soften.

Can be eaten room temperature or chilled.

 

Fresh Homemade Mango Salsa Recipe

Mangos!!!!  Salsa!!!!  What could be more delightful?

I had some mangos on the verge of being overripe so I improvised this salsa.  It’s a little spicy, a little sweet, a little smoky, and very fresh.  You’ll never want to eat store-bought salsa again!

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RECIPE

INGREDIENTS:

2 regular mangos or 4 champagne mangos
One 14 ounce can of organic chopped tomatoes, in their juice, or approximately 1 and 1/4 cups roughly chopped fresh tomatoes
1/3 cup regular or red onion, roughly chopped
1/2 cup cilantro (optional)
2 cloves garlic, peeled
1/4 cup apple cider vinegar
1 teaspoon cumin
2 tablespoons sugar, maple syrup or other sweetener
5 drops liquid smoke
1/2 teaspoon chili powder (not red pepper)
1 teaspoon of red pepper flakes or hot sauce, to taste
1/2 teaspoon salt or to taste

DIRECTIONS:

Peel mangos with a paring knife and cut out their pits.  Chop the mango flesh roughly and dump it into a blender or food processor.  Add all other ingredients to the blender.

Pulse a few times, depending on how smooth or chunky you like your salsa.

Makes about 4 – 5 cups salsa.

Daily Vegan Lunch for 11 December, 2013: Fast Teriyaki Udon Stir-Fry

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INGREDIENTS:

2 packages udon noodles (about 3 cups)
1 teaspoon oil
1 tablespoon water
1 tablespoon soy sauce
2 tablespoons sugar
1 tablespoon black bean garlic sauce, hoisin sauce, or vegan Worchestershire sauce (each will yield a slightly different flavor)
1.5 cups broccoli florets
1/2 cup chopped red bell pepper (I used some from a jar)

DIRECTIONS:

If you’re using dry udon noodles, cook them according to package directions and drain. If you’re using frozen ones, take them out of the plastic packaging and thaw them until just defrosted. I used refrigerated udon noodles which need no cooking. Set the prepared noodles aside.

Bring a frying pan to medium heat. Lay the broccoli and chopped red pepper evenly in the pan and add 1 tablespoon of water. Cover and allow to steam 3 minutes. Add the noodles, adding an additional tablespoon of water if you are using refrigerated ones to help them break apart. To the same pan, add oil, soy sauce, sugar, and black bean garlic or other sauce. Stir until everything is incorporated and heated through, about 3 more minutes.

Daily Vegan Lunch for 10 December, 2013: Fast Kidney Bean Chili

You might be able to tell I’m pressed for time on the food front lately. This chili is the fastest I’ve ever made. Still yummy though.

vegan fast chili fast vegan chili with kidney beans

INGREDIENTS:

1 tablespoon oil
1.5 cups onion, chopped
about 2 cups cooked kidney beans, drained (or one 15 ounce can)
1 cup walnuts, cut into bits
1 cup red bell pepper, chopped (I used red peppers from a jar)
1.5 cups marinara sauce
2 teaspoons taco seasoning OR 1 teaspoon cumin plus 1/2 teaspoon chili powder and 1/2 teaspoon garlic powder

Cooked macaroni, to serve

DIRECTIONS:

Sauté onion in oil a pan on medium-high heat until translucent. Add walnuts, let it fry for about 3 minutes. Add beans, red bell pepper, marinara sauce, and taco seasoning. Cook about 5 more minutes or until sauce thickens.

Serve over macaroni.

Daily Vegan Lunch for 20 November, 2013: Grilled Pepper, Spinach, and Cashew Cheez Sandwich

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INGREDIENTS:

Per sandwich

2 slices bread (I used sourdough)
1.5 cups roasted red bell pepper (I used Italian ones from a can) or fresh tomato slices
2 cups fresh spinach leaves

3/4 cup cashew cheez

Oil for frying

CASHEW CHEEZ INGREDIENTS:

3/4 cups cashew pieces
1/4 cup raw onion
2 tablespoons nutritional yeast
1/2 a lemon’s juice
1 cup oats
2 cups water
1 roasted red bell pepper (about 1 cup)
2 tablespoons miso

DIRECTIONS:

Combine cheez ingredients in a high speed blender OR if you don’t have a high speed blender, use cashew butter instead of cashew pieces and pre-cook oats in water in microwave for 2 minutes, then combine and blend in normal blender.

This makes enough cheez for 4 servings.

Put spinach in a bowl and microwave 30 seconds.  Alternately, wilt it in a small pan on medium heat with a teaspoon of water for 3 minutes.

Spread both slices of sandwich bread with about 1/4 cup or so of cheez.  Add slices of bell pepper and wilted spinach.

Oil a griddle on medium heat and fry the sandwich for about 2 minutes on one side or until golden brown and toasty.  Then flip and fry for 1 more minute.

Daily Vegan Lunch for 19 November, 2013: Lazy Pierogi (Sauerkraut and Sweet Potato Lasagna)

This one was delicious, especially if you love sauerkraut as much as I do.vegan lazy pierogi vegan lazy pierogi sauerkraut lasagna

INGREDIENTS:

1/2 package of lasagna noodles
2.5 cups onions
1 tablespoon oil

5 cups sauerkraut

5 cups mashed sweet potato
1 cup vegetable broth

1.5 cups additional vegetable broth

DIRECTIONS:

Caramelize the onions by cooking them in a pan with the oil on medium heat.  Stir gently and about 20 minutes later, when they begin to turn brown, take them off the heat.

Boil water in a large pot and drop in the lasagna noodles.  Boil them until they are al dente, about 7 minutes.  Set aside.  If they stick, running them under cool water will get them unstuck.

Pierce sweet potato with a fork and cook it in the microwave for 5 to 7 minutes.  Alternately, piece with fork and bake it at 350 for 30 minutes.
Scoop out the sweet potato (about 2 – 3 cups worth) and mix it with enough vegetable broth to moisten.

Grease a large casserole pan and lay out a layer of lasagna noodles to cover the bottom.  Cover the noodles with sauerkraut, spreading until it becomes a 3/4 inch thick layer.  Lay down more noodles and spread the caramelized onions as a layer.  Lastly, lay down noodles on top of the onions and spread this with the sweet potato mixture.

Douse the lasagna with remaining 1.5 cups broth.  Bake in the oven at 350 for 30 minutes.