Vegan Recipes and Plant Based Cooking

If there is such a thing as too much garlic, I've yet to find it.  Especially when you're working with tofu as the base for a puree or sauce, you'll need to add a lot of flavor.  Tofu is a great source of protein. It's also wonderful for creating smooth and creamy purees. What it isn't good for is flavor.  You've got to chuck a lot of big ingredients at it if you want to create something really good.  But when you do, you can create something wonderful.  Ingredients 13 cloves of garlic, sliced 1 jalapeno, chunked 1 plum tomato, chunked Half a 14 oz pkg firm tofu, drained 3/4 cup water 2 tbls canola oil 3 tbls sriracha 1 tbl salt 2 tsps black pepper Instructions Sauté the garlic, jalapeno and salt in the oil until fragrant. About 5 minutes.  Add the black pepper and tomatoes.  Sauté 3 more minutes.  Add the water.  Simmer 5 minutes. Cool the mixture 10 minutes.  Add the tofu and sriracha to a blender. Add the garlic mixture. ...

If you love the flavor of the caraway seeds in a nice slice of rye bread, then you'll want to try this sauce.  It's a smooth and creamy aioli textured puree that will add richness and protein to anything you pair with it.  One of the big issues a lot of people have with vegan food is the lack of cheesiness and creaminess.  That doesn't need to be the case.  Tofu to the rescue! Even if you're not a fan of tofu because of the soft texture, you'll love it in its blended state. It provides the same luscious viscosity as cream or eggs in a myriad of recipe adaptations.  If you haven't been using tofu to create creamy sauces, you need to start today.  Ingredients One 14 oz pkg firm tofu, dried overnight 1 Jalapeno, chunked 1 Plum Tomato 3 Cloves Garlic 1 Serrano, chunked 1 Tbl Caraway Seeds 1 Tbl Canola Oil 1 Tbl Salt 1 Tsp Black Pepper 2 Cups Water Instructions Simmer all ingredients except the tomato in a medium sauce pot with a lid on it. Let it simmer for 15 ...

This recipe is a cross between gazpacho and romesco. It takes elements of both and creates a unique variation that's both sweet and hot.  It has influences from both the Mediterranean and the Caribbean.  But above all else, it's 100% vegan and totally delicious.  A good sauce makes everything better.  Ingredients 10 mini sweet peppers (red, yellow and orange) 6 small cloves garlic 1 red habanero 2 tbls canola oil 1 tbl salt 1 tsp black pepper 2 tsps dry basil 2 cups water 1/2 cup garbanzo beans, drained and rinsed Instructions Cut the veg into small chunks. Add all ingredients to a medium sauce pot. Cover. Bring to a boil and then simmer for 15 minutes.  If possible, store in a container and let rest in the fridge overnight.  The next day, puree in a blender until smooth.  Alternatively, you can simmer for 30 minutes. Cool thoroughly and then puree.