Thai Massaman Curry with Tofu

 This is my favorite curry, I realize I make mine probably differently than most. I like mine a little sweeter, So I use a little sugar and my secret ingredient... Peanut Butter. But, it is my style so, whatev's. It tastes good the way I do it. You'll also want to use a large wok for this.

 INGREDIENTS:

• 4 cups -- coconut milk
• 1 can -- massaman paste (can be found at asian market, make sure it is vegan)
• 2 large -- potatoes
• 1 block -- firm tofu
• 2 large -- carrots
• 2 tbsp -- chunky peanut butter (optional)
• 2 tbsp -- sugar (optional)
• 2 tbsp -- roasted peanuts (optional)
• salt and pepper to taste

Step One!
Mix Massaman Paste and 2 cups of Coconut Milk over medium heat until well mixed (about 5 mins).

Step Two!
Chop & Add Potatoes and Carrots, Then Add remaining coconut milk.

  

Step Three!

Cube and Add Tofu and let sit over medium heat until potatoes and carrots are well cooked.

 

Step Four!

Add Peanut Butter, Sugar, Salt, Pepper and Peanuts and Stir Well.
Serve over White Rice. Enjoy!

-Jordan Halliday

Split Pea Soup

This recipe is really not one of exact measurments.
I started with all these dry ingredients, mixed them together in a large quantity, then I used a cup of the mix.

So... for an exact measurement, I guess you could use 2 tablespoons & roughly 1/2 teaspoon of all the ingredients to make one cup.


SOUP MIX:

• 1/2 cup -- white rice
• 1/2 cup -- pearled barley
• 1/2 cup -- green split peas
• 1/2 cup -- yellow split peas
• 1/2 cup -- whole green peas
• 1/2 cup -- lentils
• 1/2 cup -- red lentils

 Mix well together, store for later.
 Recipe can be doubled.

INGREDIENTS:

• 1 cup -- Soup Mix (see above)
• 3 cups -- Vegetable Broth
• 1 -- large carrot
• Salt and Pepper to taste.
  *Other produce is optional

Step One!

Take a cup of your soup mix, and 3 cups of vegetable broth and bring to boil over medium heat.

Step Two!
Reduce heat, cover and simmer for roughly 45 minutes to an hour. Stirring occasionally. About 30 minutes into the cooking, Cut carrot into small slices and throw into pot.

Step Three!
Salt and Pepper, Serve with bread and enjoy!

-Jordan Halliday

Instant Chickpea Rice Curry

This is another instant rice curry recipe, this time using the golden curry sauce mix that I used in my quick and easy potato & tofu curry recipe.
This is installment 3 of curry recipes I am guest blogging on my friend Meagan's blog.
This is also a simple recipe with not many ingredients. If you feel you need more spice you can always add more of the golden curry sauce mix.

INGREDIENTS:

• 2 Cups -- Water
• 2 Cups -- Instant Rice
• 1 Can -- Chickpeas
• 1/4 Chunk -- Golden Curry Sauce Mix Block

Step One!
Boil Water in pan, Add Golden Curry Sauce Mix Chunk (I like to shave it in with a knife).
Stir until curry block is well melted.

Step Two!
Stir in instant rice and chickpeas.


Step Three!
Remove from heat & cover for 5 mins.

Step Four!
Salt and Pepper to taste, Serve, Enjoy!

-Jordan Halliday

Instant Coconut Curry Rice

Here is another easy curry recipe. I promised my friend Meagan I'd guest blog on her blog about curry. I plan on writing a blog with a bunch of different curry recipes. So here is the second recipe in that little deal. It is yummy and quick to make. You can double the recipe if you need more.

Ingredients:

• 1 cup Coconut Milk
• 1 cup Instant Rice
• 1 TBSP Curry Powder
• 1 TBSP Vegan Margarine
• 1/2 TBSP Unbleached Flour
• 1/2 TBSP Water (cold) or Coconut Milk
• 1 TBSP Peanut Butter

Step One!
Bring coconut milk to a boil in a pan.
Add Margarine


Step Two!
Mix Water and Flour until fully dissolved.
Add flour mixture and curry powder to coconut milk.
Stir well.


Step Three!
Add rice, remove from heat, cover for 5 mins.


Step Four!
Add Peanut Butter, Stir in well, Serve, Enjoy!

-Jordan Halliday

Easy Vegan French Toast

Craving some vegan french toast for one? This recipe makes about 5 pieces maybe. If you need more double the recipe. You can also add a dash of cinnamon, nut meg, or your other favorite french toast spices. This is just a really basic recipe. Expand off of it.

INGREDIENTS:

• 1 cup vanilla soy milk
• 2 1/2 teaspoons flour
• 1 1/2 teaspoons sugar
• bread

STEP ONE!
Mix all the ingredients together in a food processor (except bread, obviously).


STEP TWO!
Lightly coat griddle/pan/skillet with oil or vegan margarine.
Heat pan over medium heat.


STEP THREE!
Dip each slice of bread into batter. Making sure each side is well coated.

STEP FOUR!
Throw onto griddle and fry until each side is a golden brown.


STEP FIVE!
Serve with powdered sugar, syrup, jam, or your other favorite toppings. Enjoy!

-Jordan Halliday

Spicy Asian Peanut Baked Tofu

Ok, Horrible picture. But these things are great. Throw them with some udon noodles and mixed veggies and use the remainder marinade from this recipe and you have a tasty dish. Or just eat them, hot or cold.

INGREDIENTS:

• 16 oz block -- Firm Tofu
• 1/3 cup -- soy sauce or bragg's liquid aminos
• 1/4 cup -- water
• 3 tablespoons -- peanut butter
• 2 tablespoons -- sesame oil
• 2 tablespoons -- lemon juice
• 1 tablespoon -- minced garlic
• 1 tablespoon -- asian chili paste (I use sriracha)
• 1 teaspoon -- rice vinegar
• celery leaves

Step one!
Pat dry tofu to remove excess water. Then cut into 1/2 inch strips and place on a baking sheet lined with paper towels. Cover with even more paper towels and place another baking sheet on top to expel more water. Put some heavy objects on top and leave to sit for about 30 minutes.

Step Two!
Blend all ingredients, minus the tofu. Place tofu in dish and cover with marinade mixture. Cover and refrigerate overnight. You can turn the tofu and let sit for another hour or so to make sure it is well coated, but this is not required.

Step Three!
Preheat oven to 350F.
Place marinated tofu on an oiled baked sheet.
Bake for 30 minutes and then flip tofu.
Bake for another 30 minutes or until golden brown and firm.

Step Four!
Take out let cool or if making a dish you can throw them in right away.

Step Five!
Enjoy!











-Jordan Halliday

Baked Chickpea Nuggets

So, I love PPK. Isa always has amazing recipes. But, I wanted to tweak a classic Veganomicon recipe to make it a little more nugget-y. This is a bastardization of the awesome chickpea cutlet recipe. Also, I apologize for the lack of typical pictures. Also, I used a dark filter on these only later realizing when I did, it made them appear a bit burnt, but they weren't. Let's begin shall we.


INGREDIENTS:

• 1 cup -- chickpeas
• 2 tablespoons -- olive oil
• 1/2 cup -- vital wheat gluten flour
• 1 1/2 cup -- crushed crackers or breadcrumbs
  (1/2 cup for actual nuggets, and 1 cup for breading)
• 1/4 cup -- vegetable broth
• 2 tablespoons -- brag's liquid aminos or soy sauce
• 1/2 teaspoon -- dried basil
• 1/2 teaspoon -- dried thyme
• 1/2 teaspoon -- paprika
• 1/4 teaspoon -- dried sage
• 1 tablespoons -- minced garlic
• 1 squirt -- lemon juice
• 1/2 cup -- vegan margarine (melted)

STEP ONE! 
Preheat oven to 375°F

In a food processor, process the chickpeas and oil together making sure not to over process.

STEP TWO!
In a large bowl add all the other ingredients, except 1 cup of the bread crumbs and the 1/2 cup vegan margarine. Knead for about 3 minutes.

STEP THREE!
Lightly oil a baking sheet.

Form dough mixture into small nuggets with hands, then dip each one into melted margarine and then into bread crumbs until coated. Place each one on baking sheet in a single layer.

STEP FOUR!
Bake for 20 minutes.
Then flip nuggets and bake another 8-10 minutes until firm and golden brown.


STEP FIVE!
Serve with BBQ Sauce or Agave Nectar. Enjoy!

-Jordan Halliday

Quick and Easy Potato & Tofu Curry

So, I was supposed to guest blog a recipe for curry on my friend Meagan's blog (Mmm Pie!) for a while now. I decided since I took so long, I would make up for it by posting 3 or so recipes and writing something on her blog after. So here is number one. Japanese style curry from a box.

THIS IS SERIOUSLY THE EASIEST CURRY RECIPE!

 The main ingredient is the Golden Curry Sauce Mix.
You can find this stuff at most asian/indian food markets or even local groceries stores sometimes.

This recipe is really so simple. There is no science to it at all. Just add favorite roots and veggies and you are good to go. Add more water or curry blocks to make it stronger, spicier, thicker, thinner etc.

The one I made was just from stuff I had on hand. Really basic with just tofu and potatoes. But very filling.

INGRIDIENTS:

• 1/2 of a block (2 square bars) -- Golden Curry Sauce Mix
• 1 to 2 cups -- water
• 2 -- Large Potatoes
• 1 -- block of tofu
• (optional) -- Carrots, Broccoli, etc.
• Salt & pepper to taste

STEP ONE!

Add water to pot, boil over medium heat.

Shave blocks of curry into boiling water. Stirring regularly and making sure curry is melting and mixing well.





STEP TWO!

 Chop Tofu into small squares. Add to Pot.

STEP THREE!

Chop Potatoes into small chunks (if you want to be lazy, you can microwave your potatoes first) and add to pot.

STEP FOUR!

Stir until veggies are fully cooked.

STEP FIVE!

Season to taste! Enjoy!

Rice and Bean Taquitos

First I apologize I don't have a more epic picture. But my co-workers (not even vegan) devoured these things.

My Co-Worker (Mmm Pie!) and I had to work a late graveyard inventory shift (more like a 12 hour shift but...no one asked, lol). We were able to convince our boss to allow us to dip in to the work party fund for snacks... not just snacks... VEGAN FOOD!

We decided to make vegan taquitos after seeing our other friend (thesnarkychickpea) post them on her blog.

Only we twisted up the recipe a bit..

These are so delicious.

Be warned.

Also, I didn't get great pictures because I didn't make these at my house and we were kinda rushing to make them. I apologize this won't be like my typical posts.

Original Recipe Here

INGREDIENTS:

• 15 -- flour tortillas (6 inch)
• 6 oz -- Tofutti Better Than Cream Cheese
• 5 oz -- vegan cheddar shredded (we used Follow Your Heart)
• 5 oz -- vegan mozzarella shredded (we used Daiya)
• 1 box -- vegan mexican rice
• 1 can -- black beans
• 1/2 -- large onion, diced
• 3/4 -- red bell pepper, diced
• 1 1/2 Tablespoon -- garlic, minced
• 1 Tablespoon -- olive oil, along with a little olive oil cooking spray
• 1/4 - 1/2 tsp -- red pepper flakes
• 1/4 cup -- salsa verde
• 1 Tablespoon -- Braggs Liquid Aminos or Soysauce
• 1 1/2 teaspoon -- cumin
• 1 1/2 teaspoon -- chili powder
• 1/4 teaspoon -- cayenne
• 1 teaspoon -- garlic powder
• 1/2 teaspoon -- onion powder
• pepper

STEPS:

1. Preheat oven to 375° F. 
2. Start making boxed rice using instructions.
3. Heat a oil over large nonstick skillet at medium heat. Once hot, add the onion and bell pepper. Saute for about 4-5 minutes, until soft. Add the garlic and mix.
   
   
4. In a mixing bowl, add the cream cheese, cheese, salsa verde, spices. Use a potato masher to combine all of the ingredients. Set aside.
   
5. Add black beans and cooked rice to the pan. mix around.
   
6. Add the onion mixture with the rest of the ingredients. Mix well.
7. Nuke the tortilla in the microwave or over the stove for a few seconds until they are able to bend without breaking.
8. Spoon the mixture onto each tortilla and roll it. Use the sauce help the tortilla stay together when cooking.
   
   
9. Lightly spray the tops of the rolled taquitos with the olive oil cooking spray and sprinkle with kosher salt.
   
10. Bake for 14-18 minutes, until brown and gooey goodness is probably coming out.
    
11. ENJOY!

THANKS SO MUCH TO MEAGAN (THESNARKYCHICKPEA) FOR THE BASIS OF THIS RECIPE!

Spicy Vegan Black Bean Burgers

It is always great when a recipe you create just turns out on the first try without having to adjust it at all.

I wanted to try something different with my black bean patties. Typically I use bread crumbs instead of vital wheat gluten flour. This typically makes them dry and I don't like that, so I wanted to experiment.

I used Vital Wheat Gluten Flour instead and it actually worked really well.

Here's the recipe.

INGREDIENTS:

• 15 oz (1 can) -- Black Beans
• 1/2 cup -- Cooked Rice
• 1/3 cup -- Whole Corn Kernels
• 1/4 cup -- Vital Gluten Flour
• 1 -- Cornstarch Egg Replacement*
• 1 TBSP -- Nutritional Yeast
• 1 tsp -- Hot Sauce (I used Tapatio)
• 1/2 tsp -- Minced Garlic
• Few Dashes -- Onion powder
• Few Dashes -- Salt
• Few Dashes -- Pepper

*Mix 2 TBSP of Cold Water with 2 TBSP of Cornstarch to create an egg substitute.


STEP 1:

Start by cooking rice if you haven't already using the instructions that come with your rice.

Using a food processor, mash black beans.

Add Black beans, rice, and corn to a large bowl & mix well.





STEP 2:
Add Remaining ingredients. Slowly adding Vital Wheat Gluten & making sure to mix Cornstarch Egg Replacement before adding.

Mix well until mixture begins to thicken up.







STEP 3:

Lightly oil skillet & heat over medium heat.

Roll black bean goop into small patties.

Flatten on to skillet. Cook until each side (flip every so often) is a crispy brown.






STEP 4:

You'll probably have rice and corn left over for a full meal.

Serve with your favorite burger toppings.

Enjoy!







-Jordan Halliday