Vegan Recipes and Plant Based Cooking

I think tofu is one of the most misunderstood ingredients of all time. Most chefs don't understand it and the average person is repulsed by it.  But my experience with tofu is that if you know how to correctly manipulate it, it can help you create brilliant food that's packed with complete protein.  I enjoy making my own meatless meatballs. I've made black bean ones and red bean ones and various other beans.  So with the goal of incorporating more protein, especially more complete protein into my daily food intake, I tried to do some tofu meatballs.  The first attempt was pretty tasty. Nice texture. Still it, needed a little tweaking.  The second attempt was, to me, entirely successful.  Ingredients 1/2 a 14 ounce block of extra firm tofu, drained and chunked 1/2 a can of black beans, drained and rinsed 6 cloves garlic 2 jalapenos, mostly deseeded, chunked 1 serrano, mostly deseeded, chunked 1/2 cup old fashioned oats 3 tbls olive oil 2 tbls nutritional yea...

  A good sauce is always an interesting challenge. There are already a million sauces out there floating around the internet. Not to mention all the classic sauces that have existed for who knows how long.  Nevertheless, there are all kinds of sauces that have yet to be discovered.  I don't know if this is one of them, but maybe it's new to some.  Ingredients 3 ounces arugula 2 small heels whole wheat bread 1 cup soy milk 1 tbl white vinegar 1 jalapeno, diced 3 cloves garlic, minced 2 tbls olive oil 2 1/2 tsps salt 1 tsp black pepper In a medium pot, sweat the jalapeno and garlic in the salt and oil for 3 minutes.  Add the soy milk, black pepper and arugula. Cover and simmer on low until the greens are tender.  Add cooked ingredients, bread and vinegar to a blender and puree until smooth.  Let rest 5 minutes and it will thicken.  I first heard of the technique for using bread to thicken a sauce on Masterchef Professionals UK. It's a really simple ...