Tag #vegan

Marinated Tofu Chunks with Herbed Tahini Sauce & Roasted Fingerling Potatoes with Dill & Rosemary

The ultimate in vegan comfort food, this tahini sauce is awesome on anything! Taking the time to marinate the tofu is key here. You can use any potato but my preference is fingerling for roasting.

INGREDIENTS:

  • 1 block extra firm tofu, pressed between 2 plates for 30 mins to remove excess water
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/3 cup olive oil
  • 1/4 cup Tamara or soy sauce, gluten free
  • 1/3 cup water
  • 1/3 cup tahini paste
  • 2 handfuls of fresh cilantro and parsley washed and chopped
  • 1 lime
  • 1/4 cup olive oil
  • 3 tbsp apple cider vinegar
  • water to thin to preferred consistency
  • 1 bag of fingerling potatoes, washed and chopped in halves
  • 2 tbsp fresh dill and rosemary
  • 1/3 cup olive oil
  • salt and pepper

INSTRUCTIONS:

  1. Drain tofu to remove excess water. Cut into 10 chunks or wedges.
  2. In a large bowl, mix all ingredients from section 1 and stir well
  3. Add tofu to the marinade.
  4. Let sit for 30 minutes.
  5. Preheat oven to 350.
  1. To make the tahini sauce, mix all ingredients from section 2 into your food processor and blend until smooth. Add more water if it’s too thick
  2. Be sure not to overblend.
  3. Set aside.
  1. In another large bowl combine chopped potatoes with dill and rosemary with oil and mix well.
  2. place in roasting pan and into oven for 45 minutes or until fork tender. Leave enough room for the tofu to be added later.
  3. After 25 minutes of roasting the potatoes, add the tofu minus the marinade to the same roasting pan.
  4. Bake for another 20-25 minutes or until tofu is a bit crispy.
  5. To assemble, place 3-4 tofu chunks on plate and drizzle with tahini sauce. Then add in the roasted potatoes.
  6. Add in any side veggies to complete your dish.
  7. Enjoy!

Super Immune Boosting Wild Mushroom Soup

Mushrooms are a superfood and full of immune boosting properties. When you’re feeling a little low, make up a batch of this soup. It’s so creamy and creamy and can be made vegan to boot!

INGREDIENTS:

  • 1.5 cups wild dry mushrooms (chanterelles, oysters)
  • 2 tbsp extra virgin olive oil or grapeseed oil
  • 6 shallots or 1 large white onion, chopped
  • 3 garlic cloves, chopped
  • 2 cups crimini mushrooms, chopped
  • 4 cups stock (veggie or chicken)
  • 4 tsp dried tarragon
  • 3 tbsps vegan butter or organic grass fed butter if not vegan
  • Salt and pepper to taste

INSTRUCTIONS:

  1. Place the wild dried mushrooms in a medium bowl with room temperature water to rehydrate. Let sit for 10-20 minutes. Do not throw out the water! You’ll need it for later.
  2. Meanwhile on stovetop, sautee shallots and garlic in olive oil for a few minutes, then add crimini mushrooms. Set aside to cool slightly then transfer to a blender and combine with stock, a tbsp of vegan butter or organic grass fed butter and blend until smooth.
  3. Add the wild mushrooms in their water to the blended mixture.
  4. Transfer blended mixture to large soup pot, tarragon, sea salt and pepper.
  5. Add in butter to make it creamy.
  6. If you want it even creamier, add half a can of full fat coconut milk.
  7. Serve hot!