Kale Almond Wild Rice Gratin

Kale Almond Rice Gratin

Adapted from 101cookbooks.com

INGREDIENTS

• 2 1/2 cups leftover/pre-cooked wild rice, room temp
• 1 1/2 cups cups finely chopped kale
• 4 ounces firm organic tofu, crumbled
• 10 black olives, chopped
• 1/2 medium red onion, diced
• 3 cloves garlic, minced
• 1/3 cup slivered almonds, toasted
• 1 tablespoon olive oil
• 1/3 cup nutritional yeast
• 1/4 cup 1% cottage cheese
• 1 cup egg whites
• 1/2 teaspoon fine grain sea salt

DIRECTIONS

1. Preheat oven to 400F degrees. Rack in the top third. Grease a 10-inch round baking dish (or equivalent) with a bit of olive oil.
2. In a large bowl combine the rice, kale, and tofu. Now, reserving a bit of each for garnish, stir in the olives, garlic, red onion, almonds and olive oil. Now stir in the cottage cheese.
3. In a small bowl whisk together the egg whites, nutritional yeast, and salt.
4. Fold the eggs into the rice mixture and pour into the prepared baking dish. Bake for 30 minutes or until the casserole is set, and the top toasty and golden.
5. Remove from the oven, and sprinkle with remaining onions, olives, and nuts. Sprinkle with a bit more salt before serving - or taste and get a sense of whether you need any.

Vegan Green Quiche with Olive Crust

Vegan Green Quiche with Olive Crust

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INGREDIENTS

• 8 jumbo black olives, pitted
• 1/2 cup rolled oats
• 1/2 cup spelt flour
• 2 tablespoons nutritional yeast
• 1 tablespoon flax meal
• 1/2 teaspoon sea salt
• water
• 2 medium zucchini, sliced in ribbons
• 12 oz. firm tofu, crumbled
• 1/2 onion, chopped
• 1 shallot, thinly sliced
• 3 tablespoons nutritional yeast
• 1/4 teaspoon salt
• 1/4 cup chopped fresh parsley
• 1 tablespoon chopped fresh thyme
• 1/2 cup chopped frozen spinach (thawed and squeezed dry)
• 1/4 cup frozen peas
• 2 tablespoons flax meal (soaked in 2 tablespoons hot water)

DIRECTIONS

1. In a food processor, pulse oats until the consistency of flour. Remove to a medium bowl and mix with spelt, nutritional yeast, flax, and salt.
2. Place olives in the food processor and pulse until finely minced. Combine with dry mixture in the separate bowl.
3. Switch to a dough blade and place dry mixture in food processor. Pulse with water until dough forms a manageable ball. Wrap ball in plastic wrap and place in freezer.
4. When dough is cold enough to be manageable, roll out and place crust in an 8- or 9-inch pie plate. Bake at 400 degrees for 15 minutes.
5. Meanwhile, saute onion and shallot in some olive oil over medium-high heat until soft and golden. Combine this mixture and all remaining ingredients (excluding zucchini) in a medium bowl.
6. Fill crust with tofu mixture and layer zucchini ribbons over top. Spray with olive oil and sprinkle with sea salt.
7. Bake in a 350 degree oven for 30-35 minutes. To brown zucchini top, place under broiler for a few minutes.
8. Cool briefly and serve.

Caramelized Tofu

Caramelized Tofu

Recipe courtesy of 101cookbooks.com

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INGREDIENTS

• 7 - 8 ounces extra-firm tofu cut into thin 1-inch segments
• a couple pinches of fine-grain sea salt
• a couple splashes of olive or peanut oil
• 2 medium cloves garlic, minced
• 1/3 cup pecans, toasted and chopped (I used sliced almonds.)
• 3 tablespoons fine-grain natural cane sugar or brown sugar
• 1/4 cup cilantro, chopped
• 1/2 lb. brussels sprouts, washed and cut into 1/8-inch wide ribbons

DIRECTIONS

1. Cook the tofu strips in large hot skillet (or pot) with a bit of salt and a splash of oil. Saute until slightly golden, about 4 minutes.
2. Add the garlic and pecans, and cook for another minute. Stir in sugar. Cook for another couple of minutes.
3. Remove from heat and stir in cilantro. Scrape the tofu out onto a plate and set aside while you cook the brussels sprouts.
4. In the same pan (no need to wash), add a touch more oil, another pinch of salt, and dial the heat up to medium-high.
5. When the pan is nice and hot stir in the shredded brussels sprouts. Cook for 2 - 3 minutes, stirring a couple times (but not too often) until you get some golden bits, and the rest of the sprouts are bright and delicious.
6. Add tofu back and allow to warm through. Serve immediately.

Tofu, Kale & Pesto Quinoa

Tofu, Kale & Pesto Quinoa

Recipe Courtesy of 101cookbooks.com

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INGREDIENTS

• a splash of extra-virgin olive oil
• a pinch of fine grain sea salt
• 1 shallot, minced (I used 2)
• 3 cups cooked quinoa (To make: one cup dry red quinoa in 2 cups water)
• 1 cup corn, fresh or frozen (Go fro. Make your life easier.)
• 1 1/2 cups kale (I used one bunch. I love the stuff.)
• 2 cups extra-firm nigari tofu, browned in a skillet a bit (Did not use nigari.)
• 1/3 cup pesto (I used about 1/2 cup because of the extra kale.)
• 1/3 cup pumpkin seeds, toasted
• 1/4 cup roasted cherry tomatoes (I used about 1 cup.)

DIRECTIONS

1. In a big skillet or pot heat the olive oil and salt over medium-high heat.
2. Stir in the shallot and cook for a minute or two.
3. Stir in the quinoa and corn and cook until hot and sizzling.
4. Stir in the kale and then the tofu, cooking until tofu is heated through.
5. Remove the skillet from heat and stir in the pesto and pumpkin seeds.
6. Mix well so the pesto is spread throughout.
7. Turn everything out onto a platter and top with the cherry tomatoes.

Spinach Artichoke Tofu Dip

This is an excellent appetizer or snack. It is full of vegetables, tofu, and calcium. It tastes indulgent, but it's not! Except for the cheese and tofu, this dip can be made completely fat-free! Even with the tofu and cheese, it remains very low in fat. I loved the creamy texture, but next time I may replace the yogurt with more sour cream and throw in some more parmesan. My only reason is that I enjoy a tarter, tangier dip. I would also replace the fresh mozzarella with shredded lowfat; I just needed to use up the fresh before it spoiled.

Spinach Artichoke Dip

Adapted from 101 Cookbooks

INGREDIENTS

• 2 14oz. cans water-packed artichokes
• 1 10oz. package frozen chopped spinach, thawed and squeezed free of water
• 4 ounces silken tofu
• 6 cloves garlic
• 1/2 red onion, roughly chopped
• 1/3 cup parmesan cheese
• 1/3 cup lowfat or fat-free sour cream
• 1/3 cup lowfat or fat-free plain yogurt
• 1/4 teaspoon sea salt
• 2 bonnoncini of fresh mozzarella, sliced
• extra parmesan for sprinkling on top

DIRECTIONS

1. Preheat oven to 350F degrees.
2. In a blender or food processor puree the artichokes, spinach, onion, tofu, and garlic.
3. In a separate medium bowl whisk together the parmesan cheese, yogurt, sour cream, and salt.
4. Stir in the artichoke puree and pour mixture into a medium-sized baking dish (or multiple smaller dishes).
5. Arrange mozzarella slices on top. Sprinkle the top with more parmesan. Bake uncovered until heated through and the cheese on the top starts to brown, about 45 minutes. For a browner top, place under a broiler on high for 2-3 minutes.
6. Serve with grape tomatoes, sauteed until burst in a tiny amount of sundried tomato oil.
   

Mmm... also, as you notice here, the top of the mozzarella is a bit greasy. Before I served this, I blotted away the oil with a paper towel. If you use reduced fat mozzarella, this should be less of a problem. If you aren't too worried about fat, this would be even more decadent with some toasted pinenuts sprinkled on top. Yum...

Mango Chocolate Tofu Pudding

This is just something I whipped up the other day in the kitchen, trying to use up the last of the mango curd. This chocolate pudding is very bitter by itself, so if you are going to attempt it without the curd, I suggest adding more sweeteners and perhaps even some melted chocolate, as the chocolate flavor is a bit mild with just cocoa powder. With the mango curd swirled in, it is heavenly. The curd sweetens the chocolate without cutting the dark chocolate tones and adds the interesting combo of chocolate and lime. Surprisingly delicious! Serve with fresh berries for a sweet summer dessert.
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Mango Chocolate Tofu Pudding

INGREDIENTS

• 4 oz silken soft tofu
• ½ teaspoon chocolate extract
• ¼ teaspoon vanilla extract
• 2 tablespoons unsweetened cocoa powder
• ½ teaspoon cornstarch
• 1 teaspoon instant coffee granules
• 2 heaping tablespoons plain yogurt
• 1 tablespoon maple syrup
• 2 teaspoons brown sugar
• 1 teaspoon powdered sugar
• dash of salt
• 1/2 cup mango curd

DIRECTIONS

1. Dissolve coffee in the chocolate and vanilla extracts. Pulse in a food processor with the silken tofu.
2. Add cocoa powder, corn starch, yogurt, and sweeteners to mixture. Puree until smooth.
3. Heat mixture in a small saucepan over medium heat until thickened, stirring frequently.
4. Add salt.
5. When mixture reaches a pudding consistency, remove from heat and allow to cool.
6. Chill in the fridge until completely cool.
7. Swirl with mango curd and serve with fresh fruit.