Pretzel and Peanut Crusted Tofu in a Mango Gravy with Stuffed Potatoes

I made this last night for dinner and it was delicious. I am Scottish so I was raised on meat and potatoes...Being vegan and have come to enjoy a much much broader range of food, However this really took me home last night. I hope you enjoy this recipe. (P.S. I am sorry for the picture quality...my computer is not working at the moment and the laptop I am using does not have photoshop.)

Pretzel and Peanut Crusted Tofu

1 cup pretzels
1/2 cup peanuts
2 tbs nutritional yeast
1 tbs flax meal
1 tsp paprika
1 tsp cumin
1/2 tsp salt

1/2 cup soy/almond milk
1 block tofu pressed and sliced into 12 pieces


Preheat oven to 400 degrees. In a food processor mix the pretzels and peanuts until they resemble a bread crumb texture. Place in a bowl and mix in additional seasonings.  In a separate bowl add the milk. Dip each piece of tofu in the milk and then coat in the crumb mixture. Place on a baking sheet and bake for 20-25 minutes turning once in the middle of cooking.

For the Mango Gravy


2 tbs vegan butter
1/3 cup flour
1/2 small onion, diced
2 cup vegan beef flavored broth
1/4 cup mango chutney
salt and pepper to taste

In a sauce pan on medium melt down the butter. Add the flour and mix until a paste forms stir continuously, until golden and fragrant. Add the onions and cook for a few more minutes. Then whisk in the broth. Let in thicken and add the chutney, salt and pepper. Adjust to taste. Remove from heat to let thicken more.

Stuffed Potatoes

2 large red potatoes, baked
2 tbs butter
2 tbs soy/almond milk
salt
TVP bacon flavored bits
Parsley, cilantro, or chive 
chopped onion or garlic
Pepper Jack Daiya cheese 


I baked my potatoes wrapped in tin foil at 400 degrees for about 45 minutes. Once cooked all the way remove from oven, cut in half and allow to cool. Once cooled carefully scoop out the middle and place in a bowl. Mash the potatoes with the butter and milk. Then mix in salt, TVP, onion, and herbs. Scoop the filling back into the potatoes and top with cheese. Put back in the oven for 10-15 minutes. 

Jenni's Mac'n'Cheese Bake.

I have had quite a few different versions of a vegan Mac'n'Cheese Bake. So many in fact, I have never taken the time to make my own version. I have pulled inspiration for this recipe from a couple lovely ladies. The first being little miss thing Isa Moskowits. The second being my friend Felecia who made an amazing bake not too long ago for one of our little neighborhood vegan feasts. It was so yummy it left me wanting more so I decided it was time to make some mac bake myself.  I don't know about you but Mac'n'Cheese has always held a special place in my heart and well..... vegan mac is just not the same. However This recipe may not taste the same....but, I think it does taste better. Now that is quite a break though in my book. Obviously you shouldn't take my work for it. Try it out for yourself. This is one of those recipes that really comes down to personal preference. However I promise you it won't be too dry or taste bland by any means. I did get a two thumbs up from a meat eater when I gave her a bite of my left overs, which I brought to school with me for lunch today. (Note: Sorry for the lack of pictures...My life has been a little busy lately.)

Ingredients:

1 box of pasta. Shells or macaroni. (I used medium shells)
3-4 slices of bread, buttered (Earth Balance)

For the Sauce:

1 1/2 cups raw cashews
2 cups vegan chicken flavored broth.
4 tbs olive oil
4 cloves garlic, minced
1 small onion, minced
1/3 cup flour
2 cups almond milk (you can use soy)
1 package daiya cheddar
1 tsp tumeric
salt and pepper to taste
4 tbs nutritional yeast
2 tbs lemon juice

Directions: Preheat oven to 350 degrees. Prepare your pasta. In a food processor add your cashews and the broth. Blend until there are no cashew chunks left. In a cast iron skillet saute the garlic and onion in a tablespoon of oil until translucent. Set aside. wipe out your skillet and add the remaining olive oil. Heat on medium and add the flour. Mix well to form a paste. Add more oil if necessary. You want to stir this constantly for about 10- 15 minutes. It is ready when it is a medium brown toasted color and it smells fragrant. Whisk in the almond milk and then the cheese. Whisk constantly so the sauce does not form clumps. Add the broth and cashew mixture. Then whisk in all your spices and lemon juice. Let simmer for 2-3 minutes. When done pour the sauce over the pasta and mix well. Pour into a 9x13 glass bake. Tear up the pieces of bread and place on top of the pasta evenly. This prevents it from drying out in the oven. Cover with aluminum foil and bake for 20 minutes. Remove the foil and bake for 5 more. If you want the bread on top to be more toasted turn on your broiler for a minute or two.

I hope you enjoy this recipe.

Teriyaki Tempeh and Sweet potato Sushi

Here are a few more awesome Ideas for sushi fillings. The first I used Teriyaki Tempeh with wasabi Avocado and chive and the second is spiced mashed sweet potato with shiitake mushrooms and chive. In order to save time I am going to provide a few links to some past recipes I have done....I have been pretty short on time since starting school, hence the lack of posts lately.

For the Teriyaki Tempeh

1 package Tempeh cut into small cubes
1 recipe Teriyaki Sauce

In a non stick skillet cook the tempeh until lightly browned and then pour over the sauce...let simmer until the sauce is absorbed. Set aside and let cool.

Wasabi Avocado

1 ripe avocado mashed
2 tbs wasabi powder
2 tsp hot chili sauce
Nutritional Yeast (optional)

In a bowl mash your avocado and mix in all ingredients. Adjust flavoring to taste.

Spice Sweet Potato Filling

1 Sweet Potato baked and mashed
1 tsp cinnamon
1 tsp nutmeg
1/4 tsp ground clove
2 tbs pure maple syrup

Combine all ingredients. For this roll you can add some shiitake mushrooms.

Follow my first sushi recipe for instructions on how to prepare the Sushi. Here