Sloppy Vegan Brats

Ever have those days where you're torn between wanting two different things for dinner, but just can't decided which one to choose? Why not have them both!

This is a 2-in-1 recipe combines "Sloppy Dave's" (which my boyfriend's version of Sloppy Joe's) and Viana Veggie Bratwurst. You can eat each component separately or all together - but it definitely tastes delicious if you pile it all on one roll. This may just be the ultimate comfort food!

Sloppy Vegan Brats

Veggie Bratwurst

3 Links of Viana Veggie Bratwurst
Water
2 Tbsp of Oil (We used Grapeseed)
(Sea) Salt & Pepper (to taste)

Pre-heat a medium-sized frying pan, over high heat, and add the bratwurst and about 1/4 inch of water. Roll the links around the pan and cook until water dissolves.

Once the water dissolves, add oil (and salt and pepper) to brown. To get a nice browning effect, be sure to keep the links moving - it should take around about 2 minutes to give them a nice, brownish skin..

Placed the cooked links to the side - you'll be using them in a bit. Onto Part 2....

Sloppy Dave's

Grapeseed Oil
1/2 Large Vidalia Onion, diced.
1 Small Red Pepper, diced.
3 Big Cloves of Garlic
1 12oz Bag of (frozen) Boca Crumbles
1 1/4 Cups of Hunts (Traditional) Tomato Sauce
Basil
Oregano
Salt & Pepper (to taste)

Add a thin layer of oil to a pan and saute peppers and onions, salt & pepper, over med-high heat, until onions are slightly browned.

Stir in garlic and frozen Boca crumbles. Cook until crumbles are heated through - it should only take a few minutes. Add a little more salt & pepper and equal parts basil & oregano (to taste)

Lower heat, to medium, and add the tomato sauce. Mix thoroughly until everything is covered, with sauce, evenly.

Turn the heat off and let the pan sit on the stove while you move onto Part 3...

Garlic Bread

1/2 Stick of Vegan Butter
2 Small Cloves of Garlic, pressed.
1/2 Tbsp of Oregano
2 Long, Whole Wheat Sub Rolls

Melt the butter in the microwave for about 10 seconds to soften, then add two (2) cloves of pressed garlic and oregano. Stir until thoroughly mixed. Spread evenly on rolls. (Hint: Don't cut the rolls all the way through!)

Place buttered rolls, facedown, on a griddle pan (set to med-high heat). You can remove them from the pan when they're slightly browned around the edges.

The final step is to put the sandwich together! Place a link of the bratwurst, along the seam of the bread, spoon on a few spoonfuls of Sloppy Dave's, cut the sandwich in half and then dig in!

Give this recipe a try and let me know what you think of it!

Grilled Cheddar Cheese

The awesome people at GO Veggie! sent me a few samples of their vegan products and over the weekend, we tried a few of them. Since I've made grilled cheese - many, many times before - I decided to test drive their cheese slices and I have to say that I definitely was not disappointed!

I know that this is a super simple recipe, but there may be someone out there who never thought to make it once they went vegan.

Grilled Cheddar Cheese




Earth Balance Vegan Butter
2 Slices of Bread
2 GO Veggie! Cheddar Flavor Rice Vegan Slices
Vegan Bacon Bits (Optional)

Spread a thin layer of butter on one-side of both slices of bread.

Pre-heat pan, over medium heat, place the bread (butter-side down) in the pan and cover each side with a slice of cheese.



Cover with a steel dome cover (or a piece of foil, tented in the middle to keep the cheese from sticking to it) and cook for about 3-5 minutes (until slightly browned).

(Optional) Sprinkle vegan bacon bits on each slice

Flip one piece of bread on top of the other piece, plate and then cut in half.



I almost didn't get a picture of the finished product because I was too busy chowing down on the melty deliciousness of it. :)

Cinnamon-Raspberry Smoothie

Dave bought me a Vitamix for my birthday, so we've been smoothie makin' fools!

When it comes to smoothie prep, I'm a firm believer in eyeballing things and just adding the amount that tastes good (to you) so I was hesitant to post smoothie recipes. Then I realized that even just the ingredients may be useful to some people, so I decided that, every once in a while, I'll be posting some smoothie "recipes" here as well.

Cinnamon-Raspberry Smoothie


4 Ice Cubes
1 Scoop of PlantFusion Vanilla Bean Protein Powder
1 Large Banana
Almond Milk
Raspberry Extract*
Cinnamon
Nutmeg
Flax Seeds, ground (about 1 tsp)
Chia Seeds (about 1 tsp)
Red Food Coloring (optional)

Add all the ingredients and then turn the blender on. Make sure everything is blended thoroughly.

Hint: When adding the almond milk, I know that I've added enough when all the ingredients, in the bottom of the Vitamix, are covered.

(*If we had had actual raspberries in the house, we would have used those but the extract made a good replacement)

What are some of your favorite smoothie recipes? Share in the comments below!

Cookbook Lottery #1 - Betty Crocker's Spicy (Vegan) Rice Patties

The first Cookbook Lottery Recipe is from Betty Crocker's Cookbook.

Spaghetti and Spicy Rice Balls (Pg 374)

This recipe was originally for "Spaghetti and Spicy Rice Balls" but, in typical Tracie fashion, I felt like changing things up a bit so instead of rice balls, I decided to make rice patties and forgo the spaghetti.

Betty Crocker's Spicy (Vegan) Rice Patties
(Makes 4 Patties)

1 Cup (uncooked) Carolina Brown Rice
1 Tbsp Osem "Chicken Style" Consomme
1/2 Cup Quaker Quick Oats
1 Medium Onion, Chopped
1/4 Bread Crumbs (Italian Flavored)
1 tsp Dried Basil
1 tsp Dried Oregano
1/4 tsp Ground Red Pepper (Cayenne)
1 Tbsp Ground Flax Seed mixed with water (to replace the egg called for in the original recipe)
1 Tbsp Ground Flax Seeds (just dump in the bowl)
1/4 Cup Soy Milk
Wheat Germ
Cooking Oil

Cook rice as per the directions on the package. After you bring the water to a boil, stir in Osem consomme, then reduce to a simmer.

While the rice is cooking, mix together oats, onion, bread crumbs, basil, oregano, red pepper, flax and flax mixture. When the rice is done cooking, add the rice and soy milk to the mixture and mix until everything is well blended.

Divide mixture into four (4) sections, shape each section into a ball and then flatten to make a patty.

Coat a large plate (big enough to fit the patties) with wheat germ. Place the patties on the plate and then cover with more wheat germ until fully coated.

In a large frying pan, pour in about an inch of oil and heat it. (It's hot enough to use when you insert the handle of a wooden spoon and it starts to bubble around it.)

Place the patties in the pan and cook for about 5 minutes. Flip and cook the other side for about 3 minutes. Cooking times may vary, so just keep on eye on them. When a nice light brown crust forms, they're finished.

Cover the large plate, that you used for the wheat germ, with a couple of paper towels and then place the patties on the plate. This will help to absorb any excess oil.

The patty tastes great on it's own but I'm sure it would taste awesome with a sauce on it as well.

Spoiler Alert! The next "Cookbook Lottery" recipe will be from the Veganomicon! Stay tuned!

Tofu Vegetable Lasagna

My last attempt at lasagna didn't turn out so great, but I'm happy to say that this time around it was quite the success! It even tasted better when it was reheated a couple of days later.

Unfortunately, we started eating before I got the chance to get it ready for its close-up, so this picture will have to suffice.

Tofu Vegetable Lasagna
(8-10 Servings)

1 16 oz pkg firm tofu
1 large onion (chopped)
1 16 oz package mushrooms (sliced)
2 tablespoons garlic (chopped)
1 can mexicorn (mixed peppers & corn)
1 16 oz bag frozen broccoli, carrots, watercress (defrosted)
1/2 of a medium sized eggplant (optional)
1 box of oven ready lasagna
2 lg jars of tomato sauce
1 16 oz bag frozen spinach (defrosted)
4 or 5 plum tomatoes (sliced)

Seasonings (to taste): oregano, basil, dill, salt, pepper, old bay, chili, nutritional yeast

Preheat oven to 400 degrees.

If using (optional) eggplant: Peel and cut [4] slices of eggplant. Brush with olive oil, salt & pepper and place in oven for about 15 minutes (until slightly browned). Flip over and bake for another 10 minutes. Remove from the oven and set aside.

Press and drain tofu. Crumble into a large bowl.

Saute the onions, mushrooms and garlic, on medium heat, until onions are translucent and mushrooms are cooked.

Add the can of mexicorn and the bag of broccoli, carrots & watercress to the bowl. Add seasonings to taste.

To assemble the lasagna:

Cover the bottom of a 13x9x3" pan with a layer of sauce.
Add a layer of [4] noodles
Add another layer of sauce (covering all the noodles)
Add half of the tofu/vegetable mixture
Add 4 slices of eggplant (optional)
Add another layer of [4] noodles
Add another layer of sauce
Add a layer of spinach (use all of it)
Add the rest of the tofu/vegetable mixture
Add another layer of [4] noodles
Add another layer of sauce
Cover the top with sliced plum tomatoes and then sprinkle nutritional yeast, oregano, basil, salt and pepper.

Cover with foil and place onto a baking tray to avoid leakage. Cook for about an hour. Remove from the oven and let it sit on the counter for about 10-15 minutes. Serve.

If there is a lot of excess sauce on the sides, spoon it out before serving and place it in a bowl. It can be used to top off the lasagna or poured over leftovers for the next day. If you divide it into individual sized containers and freeze it, it makes for a great quick and easy lunch during the work week.

Super Simple Butternut Squash Pasta

I love pasta, but I get bored of the same old pasta with marinara or tomato sauce all the time, so I decided to try something different. This is what I came up with.

Super Simple Butternut Squash Pasta
Makes 2-3 servings

16 oz Pacific Creamy Butternut Squash Soup
6 oz (dry) Wacky Mac Veggie Spirals
2 tbsp Corn Starch (mixed w/ water to make it liquidy)
Cinnamon
Nutmeg
Salt
Pepper

Cook pasta as specified on the bag.

While the pasta is cooking, heat 16 oz of soup in a pan and add in the liquid corn starch and stir until soup becomes thicker*. Add cinnamon, nutmeg, salt & pepper to taste.

Drain pasta and then add to the butternut squash sauce. Stir and serve.


*If the sauce isn't thick enough, just add another tablespoon of corn starch (w/water) to the mix until it reaches the thickness you want.

Easy Vegan Chili & Macaroni Salad

When I got home from work the other day, the last thing I wanted to do was cook but I also didn't feel like ordering out or heating up a pre-packaged meal, so I decided to give this a try. I was out with my cousin and she had suggested that I make this. It was so simple that I don't think I'll ever buy canned chili again.

Easy Vegan Chili
(Servings: About 3 - can be more less, depending on portion size)

1 - 15.5 oz Can of Light Kidney Beans (drained)
1 - 15.5 oz Can of Dark Kidney Beans (drained)
1 - 14.5 oz can of Hunt's Fire Roasted Diced Tomatoes with Garlic
1 packet  of McCormick Chili Seasoning Mix
2/3 Can of Water (using the Hunts can)
1 tbsp Flour

Portobello Pot Pie Turnovers with Roasted Radishes and Carrots

Watching the Food Network is dangerous. There's always something on there that looks so delicious that it just begs to be transformed into vegany goodness; this is one of those recipes. It may not be the healthiest of choices, but it sure is yummy - and who doesn't need some comfort food every once in a while?

Portobello Pot Pie Turnovers 
(Makes about 6 turnovers)

2 tbsp Butter (plus, a little extra, melted, to brush over the top of the pastry)
1 Onion, chopped
1 - 16 oz bag Baby Carrots, chopped (only chop 1/2 the bag)
2 Stalks of Celery, chopped
Salt and Pepper (to taste)
2 tbsp Garlic, minced
1 tsp Dried Thyme
3 tbsp Flour
1/2 cup Dry White Wine (I used Chardonnay)
1 Cup Stock (I used 1 Cup warm Water mixed with 1 tbsp Osem Chicken Style Consomme)
1 tsp Dijon Mustard
5 oz Baby Bella (Portobello) Mushrooms (about 1/2 a container)
1 1/2 Sheets Frozen Puff Pastry, thawed (I used Pepperidge Farm puff pasty)

Spicy Tofu Bean Patty

Last night, I was in the mood for something spicy so I came up with this recipe. It has a little kick but it's not overpowering. It would work well as a burger, without a bun or even for breakfast (like a sausage).

Spicy Tofu Bean Patty

1 pkg Firm Tofu (frozen, then thawed)
1 Can of Dark Red Kidney Beans (15.5 oz)
1 tbsp Flax Seed

1 Onion
1 Stalk Celery
3 Medium Mushrooms
1 tbsp garlic

4 tbsp Medium Salsa
1 1/2 tbsp Hot Sauce

Chili Powder
Garlic Powder
Paprika
Basil
Dill
Thyme
Cinnamon (only a dash)

1 1/2 Cups Quick Oats

Saute onion, celery, mushrooms and garlic in a frying pan with a little bit of olive oil until onions become translucent.

In a food processor, mix tofu, dark kidney beans and flax seed until well blended. Add onion, celery, mushroom and garlic mixture, blend some more.

Add a light layer of each spice (except cinnamon), covering the top of the mixture - one by one, pulsing in between each then add about 2 shakes of cinnamon.

Move the mixture to a bowl and then add quick oats and mash everything together with your hands.

Form mixture into balls and flatten (about the size of your palm). Spray the pan with cooking spray and cook over low-medium heat for about 4 minutes on each side until lightly browned.

Homemade Flour Tortillas

Once you realize how easy it is to make tortillas at home, you'll never buy those packaged ones again!

There have been many times that I bought an entire package of tortillas, only used 1 or 2 and had the rest of the package go to waste. With this recipe, you can adjust it to make more or less and it uses ingredients that most people already have handy around the house.

And just think of all the different variations you can make - garlic & herb, oregano & basil, cinnamon & sugar, etc. Let your imagination go wild!

Homemade Flour Tortillas
(Servings: About 2 Tortillas)

1/2 Cup All Purpose Flour
1/4 tsp Baking Soda
3/4 tsp Vegan Butter or Vegetable Shortening
1/4 tsp Salt* (optional)
2 tbsp of Water

In a bowl, combine flour, salt and baking soda. Add butter (shortening) and cut it in with a fork. Add water and mix. If you need more water, add only a little at a time. Add enough water so that the dough sticks together but isn't sticky to the touch.

Form into 2 balls and - one at a time, on a lightly floured surface - flatten with the palm of your hand. Using a rolling pin, roll out into a circle until very thin.

Pre-heat a dry skillet for about a minute over medium heat and then place tortilla on the skillet. Heat for 30-45 seconds or until bubbles start to form and the edges start to pull up a bit. Flip tortilla over and cook for another 20-30 seconds.

*For a less salty tortilla, salt can be left out of the recipe.

Modified from the recipe found on Sprinkled with Flour.

Pineapple Raisin Coconut Rice

Looking for a way to spice up some plain old brown rice? Give this a try!

Pineapple Raisin Coconut Rice

1 small to medium onion (diced)
2 cups brown rice (uncooked)
1 can (13.5 oz) coconut milk
1 can (20 oz) Pineapple Chunks
1 1/2 cups Water
4 tbsp Raisins
1 tbsp curry
1 tsp turmeric
Salt & pepper to taste
Olive Oil (for sautéing)
2 1/2 tbsp of toasted coconut flakes*

Saute onions in a pan until clear.

Add brown rice, coconut milk, can of pineapple chunks (pineapple and juice), raisins, curry, tumeric, salt and pepper, water

Stir, bring to a boil and then lower the heat and simmer for about 45 minutes (or until the rice is cooked and there is no more liquid)

Add toasted coconut* and stir. Sprinkle some of top as a garnish if you like.

*To make toasted coconut - preheat over to 375 degrees and spread coconut flakes on a foil covered cookie sheet. Place in the oven and bake for about 5-7 minutes - or until coconut flakes are lightly browned.

"Pepperoni" Pizza

Why order a plain, non-cheese veggie pizza from a pizzeria when you can make this delicious, and ridiculously easy, version in about 20 minutes at home?

"Pepperoni" Pizza

1 Premade Whole Wheat Crust
1 Small Jar of Ragu Tomato Sauce
1 Box of Lightlife Smart Deli® Pepperoni
1 Bag of Daiya Mozzarella Style Shreds
Olive Oil (to brush the crust)

Preheat over to 375°F.

Place the pizza crust on a baking sheet and brush with olive oil.

Spoon sauce onto the crust and cover with a layer of pepperoni.

Cover the sauce and pepperoni, thoroughly, with mozzarella cheese and then add another layer of pepperoni to top it off.

Place on the bottom rack of the oven and cook for about 15-20 (or until the cheese gets melty and the crust is slightly browned.)

Note: If you can't find lightlife or daiya in your area, Yves Meatless Pepperoni and Tofutti Mozzarella Slices are good substitutes.

Servings: About 8 Slices (dependent on the size of the crust)

Vegetable Bean Soup

I wanted to make vegetable soup, but was feeling lazy and didn't want to drive all the way to the farmers market to get fresh veggies, so I went to the supermarket and decided to try using frozen. They worked great; I couldn't even tell the difference and it was absolutely delicious.

What makes this soup even better is that it was so inexpensive and easy to make! I got the bags of vegetables on sale, so the entire pot of soup only cost me about $5 and will easily feed me for days. I know that I've spent that much on a 1 cup of "homemade" soup from a store or 2 cans of soup, so it's definitely worth it to make your own sometimes.


Vegetable Bean Soup

3 Bags of Frozen Vegetables (12-16oz) [I used Shoprite's Steam in Bag Asian Stirfry, California Blend (Broccoli, Cauliflower & Carrots) and Peas]
1 bag (16 oz) Goya 16 Bean Soup Mix
1 Red Onion
2 Stalks of Celery
1 tbsp minced garlic
Olive Oil (for sautéing)
4 Quarts (16 cups) of water mixed with Osem Chicken Style Consomme [or 4 Quarts of any other type of broth]
Spices*

• Bay leaf
• Old Bay
• Oregano
• Basil
• Cinnamon
• Allspice
• Salt & Pepper (to taste)

*Note: At one point, I just started adding different spices and seasonings without writing any of them down. I don't know the exact measurements - and I may have forgotten a spice or two - so just use this list as a guideline. Experiment and decide what tastes good to you!

Before you begin, make sure you rinse the beans.

Saute the onions in a stock pot until they start to turn clear, then add the celery and saute a few minutes longer. Add garlic, stir a few times.

Add the 3 bags of frozen vegetables and the bag of beans.

Add the vegetable broth or water. Bring to a boil.
[Note: If you are using the consomme, add the powder after you bring the water to a boil.]

Add the spices and then stir a few times to mix everything together.

Reduce the heat to simmer [low/medium heat] and cover.

Let the soup simmer for an hour to an hour and a half. When the beans are cooked, the soup is done.
[Note: I let the soup sit on the stove for a few hours after it was done to let the flavors blend together a bit longer.]

Don't forget to remove the bay leaf before serving.

Servings: You'll probably be eating it for the next couple of weeks.

Split Chickpea Soup

Happy New Year, everyone! I did quite a bit of cooking over the holidays, but didn't have enough time to document anything, so I took a bit of a hiatus but now I'm back. And come bearing gifts of a new soup recipe!

Winter is the perfect time for soup and I've been on such a huge split pea soup kick lately, that I decided to come up with my own version, but with a bit of a variation.

Split Chickpea Soup

16 oz Bagged Beans (8 oz Split Peas / 8 oz Chick Peas)
6 Cups Water (Plus a few more cups - optional)
6 tsp Chicken Style Consomme (I used Osem)
1 Red Onion (chopped)
2 Stalks of Celery (chopped)
1 1/2 tsp Garlic (minced)
1 Bay leaf
Olive Oil (for sautéing)
Salt and Pepper (to taste)
4qt stock pot (or sauce pan)

Rinse and drain the peas and chick peas and then set them aside.

Chop up the onion and the celery sticks. Pour a little olive oil in the pot and saute the onions over low to medium heat. After a few minutes, add in the celery and garlic and saute another couple of minutes.

Add the peas, chick peas and water to the pot. Stir to mix everything together and then bring the water to a boil. Add consomme - stir. Add the bay leaf.

Cover and turn heat down between low to medium so that the water stays at a simmer.

Let soup simmer for 1hr & 15 minutes.

Remove bay leaf and puree the soup using a food processor or blender. The soup should be really thick so once you pour it back into the pot, add 1-2 cups of hot water. Stir. If soup is still too thick, add more water until desired thickness is achieved.

Add salt & pepper. Serve.

Makes about 8-10  servings

(The longer the soup sits, the thicker it gets, so you can always thin the soup out by adding a bit of water to it before reheating it.)

Perfectly Golden Tofu

For the longest time, the proper way to cook tofu eluded me. Every method I tried never seemed to work; it was either not cooked enough, too dry, not flavorful or just a complete disaster. Then finally, one day I figured it out! This recipe has worked quite well for me, so hopefully it will help you if you've been trying to tackle the art of cooking tofu too!

Perfectly Golden Tofu

1 120z package of Extra Firm Tofu (I use House)
Oil
Your choice of seasoning (I used Adobo for this recipe but if you want something simple, you can also use just salt & pepper as well)
1 tbsp Garlic
1 tbsp Soy Sauce

1. Squeeze the water out of the tofu. Pat dry and then cube.
1. Pour a thin layer of oil into a skillet and spread tofu in the pan in a single layer.
2. Sprinkle seasoning (of your choice) lightly over the top of the tofu cubes and then cover and cook on medium heat for about 8 minutes (or until golden brown)
3. Flip the cubes over to cook the other side. Cover and cook for about another 5 minutes (or until that side is also golden brown)
4. Add about 1 tbsp of garlic and 1 tbsp of soy sauce and stir around to mix a bit and then cook for an additional minute.
5. Remove from heat and place tofu in a bowl (or plate) on a paper towel (or paper bag) to absorb any excess oil. Serve and enjoy!

You can also use the same basic recipe to make tofu steaks. Instead of cubing, just the block of tofu in half twice.

To give the tofu a more meaty texture, freeze tofu in the package and then defrost it a few hours before you're ready to use it. Be sure to remember to squeeze the water out of it before you cook it.

Quinoa con Calabacitas

This summer, I went to the June Shindig at Catskill Animal Sanctuary in Saugerties, NY. The day was filled with guest speakers, demonstrations, food and other fun stuff. The CAS Chef, Kevin Archer, did a few cooking demonstrations and gave out the recipes for the dishes he prepared.

They were all extremely tasty, but this dish (in particular) stuck with me. It was something different, delicious and seemed really easy to make. I'm going to a pot luck "Meet Up" tonight and figured that this was the perfect time to make it.

Quinoa con Calabacitas

2 Cups Quinoa, cooked
1 Onion
1 Zucchini
1 2/3 Cups Corn Kernels (frozen [but thawed] or fresh)
1 Avocado
1/3 Cup Lime Juice (or juice from 2 limes)
3 tbsp Cilantro, dried
3/4 tbsp Cumin, ground
3/4 tsp Sea Salt

1. Cook quinoa in a rice cooker. (3/4 Cups of quinoa w/ 1 1/2 Cups water) or you can cook the quinoa on the stove per the directions on package.
2. Dice the onion and zucchini.
3. In a large bowl, mix diced onions, zucchini and corn kernels.
4. Mash (or blend) avocado, lime juice, cilantro, cumin and sea salt to make a dressing. Combine with vegetables and then add cooked quinoa and mix well.

This dish keeps well in the refrigerator for about 3 days.

(Yields about 4 Cups)

Chesapeake Tempeh "Crab" Cakes

I saw this recipe posted on Olivia Wilde's blog back a few weeks ago and have been dying to try them ever since. They do take a little time to prep, but they're really easy to make.

Chesapeake Tempeh "Crab" Cakes

INGREDIENTS

For the Cakes:

8 ounces tempeh
1 cup water
1 tbsp soy sauce
1 tbsp olive oil
1 bay leaf

3 tbsp Vegenaise
1 tbsp stone-ground Dijon
1 tbsp hot sauce (Frank's)
1 tbsp red wine vinegar
1/4 cup very finely chopped red bell pepper (orange bell pepper)
3/4 tsp ground ginger
1/2 tsp dried oregano
1/2 tsp salt
Fresh black pepper
1 1/2 cups panko breadcrumbs, plus extra for dredging
1 sheet nori paper (turn into a powder by putting in the magic bullet w/ the flat blade)
Oil for pan-frying

For the Remoulade:

2 tbsp Vegenaise
1 tbsp stone-ground dijon
1 tbsp hot sauce

DIRECTIONS

First we’re going to steam the tempeh to get the bitterness out and also to give it some flavor with the soy sauce. Crumble the tempeh into a saucepan in little bits. Add the water, soy sauce, oil, and bay leaf. The tempeh won’t be fully submerged, but that’s fine. Cover and bring to a boil. Once boiling, let boil for 12 to 15 minutes, until most of the water has evaporated. Stir once during boiling.

Transfer contents to a mixing bowl, remove the bay leaf, and mash with a fork. Let cool for about 15 minutes, stirring occasionally to hasten the cooling process. Make sure the tempeh is barely warm before you proceed, or the cakes may fall apart when you cook them.

Add the Vegenaise, mustard, hot sauce, vinegar, bell pepper, ginger, oregano, salt, and pepper and mix well. Add the breadcrumbs and nori and use your hands to incorporate.

Once you are ready to form the cakes, preheat a thin layer of oil in a heavy-bottomed, nonstick skillet (cast iron is great) over medium heat. Pour a few tablespoons of panko into a bowl. Scoop a little less than 1/4 cup batter (use an ice cream scoop) into your hands and form into a ball. Flatten between your palms and then roll the sides gently to smooth them. You should have ten 2 1/2- to 3-inch patties. Press them into the panko to lightly coat. They don’t need to be thoroughly covered, just a little bit for some texture.

Fry a batch of five cakes for 4 minutes on one side and flip when dark golden brown. Fry for 2 minutes on the other side and transfer to a paper towel or paper bag to drain. Do your second batch and in the meantime make your remoulade by mixing all the ingredients together in a bowl.

Optional: Make ahead. Make the entire mixture and the remoulade the night before. In the morning, form into cakes and pan-fry. (I waited about 6 hours)

Prepping the Mixture: 45 Minutes
Forming Cakes & Cook Time: 30 Minutes
Servings: Makes 10-12 Cakes

(Other Use: Instead of making crab cakes, you can also just use the "crab" mixture for sandwiches or over a bed of lettuce, etc. It's delicious on its own as well.) 

Adapted from the recipe in Vegan Brunch by Isa Chandra Moskowitz.

Baked BBQ Tempeh & Adobo Seasoned Fries

Baked BBQ Tempeh and Adobo Seasoned Fries

Baked BBQ Tempeh
Serves 4

1 - 8 oz package of Tempeh (I used Trader Joe's Organic 3 Grain Tempeh)
2 Cups BBQ Sauce (or use a mixture of ketchup and liquid smoke)
1 medium diced onion
2 tsp chopped garlic

Preheat over to 350°F.

Mix together the BBQ sauce, onion and garlic.

Cut tempeh into 4 pieces and place in shallow baking dish. Cover tempeh with BBQ sauce.

Cover baking dish with foil and place in the oven for 30 minutes. Remove from oven, flip over pieces of tempeh, spoon excess sauce from baking dish on top, re-cover with foil and bake for another 30 minutes.

Remove from oven and serve.

Adobo Seasoned Fries
Serves 4

3 potatoes (washed and dried)
Adobo Seasoning
Olive Oil

Preheat over to 425°F.

Cut potatoes into wedges. Place in a bowl and drizzle with olive oil and toss.

Add Adobe seasoning (to taste) and toss until evenly coated.

Cover baking sheet with foil and spread wedges onto tray in a single layer.

Place in oven and bake for 10 minutes.

Remove from over, flip wedges over and cook for another 10 minutes or until golden brown.

Tempeh, Mushroom & Onion Stirfry

1 Package of Tempeh
1 Can of Sliced Mushrooms
1/2 of a Large Onion (diced)
1 Cup Brown Rice (uncooked)
2 tbsp Garlic
Adobo Seasoning
Olive Oil

1. Cook rice according to direction on package
2. Cook tempeh in olive oil, over medium heat, until both sides are slightly browned (5-10 minutes)
3. Add diced onions and mushrooms and a bit of extra olive oil (if needed)
4. Saute for 2 minutes then add garlic and cook for an additional minute.
5. Add Adobo Seasoning (to taste)
5. Add brown rice and mix thoroughly then and add a bit more Adobo Seasoning (to taste)

Servings: 2 Large or 4 Small

Chick Pea and Tomato Pâté

Chick Pea* and Tomato Pâté

2 Cans Chick Peas*
1 Can of Hunt's Seasoned Diced Tomatoes for Chili
1 Tbsp of Chopped Garlic
Basil
Oregano
Dill
Salt & Pepper
(add spices to taste)
Vegan Grated Topping (optional)

1. Preheat oven to 425 degrees
2. In an oven safe dish, mash chick peas
3. Add tomatoes, basil, oregano, dill, garlic, salt and pepper.
4. Cover and bake for 15-20 minutes
5. Sprinkle grated topping on top (Optional)

Serve over toast, rice, pasta or you can also put it on crackers and make it an appetizer.

Servings - 4
Calories per serving - 219 (pâté only w/o grated topping)

*Any type of beans can be substituted. Using Butter Beans gives this dish more of a pizza type taste.