Friday, February 29, 2008

Coconut Curry Tofu Bake with Mushrooms and Chickpeas

From trash to treasure.

This started out as a burger recipe, but I was getting frustrated with the texture. I put the "dough" in the fridge, and went to bed, All day at work, my mind wondered..."What can I do with that? It would be horrible to have to toss it out." Then I thought, "Why not make a casserole, with that as the base?" So I did.

To my surprise, it came out AMAZING! I might even make it again!

Coconut Curry Tofu Bake with Mushrooms and Chickpeas
1 15 oz can of full fat coconut milk
8 oz mushrooms, chopped
1 block extra firm tofu, drained and pressed and crumbled
1 tbsp yellow curry powder
2 tbsp cornstarch mixed with 2 tbsp water to make a slurry
2 cups all purpose flour
2 tbsp veggie broth powder
1 tbsp garlic powder
1 15 oz can chickpeas
1 medium onion (I used a yellow onion), diced
4 cloves garlic, minced
1/4 cup ground raw cashews
1/4 cup nutritional yeast
a sprinkling of paprika
salt and pepper to taste
oil for sauteing (I used coconut oil)

In a large skillet, bring coconut milk and curry powder to a boil. Reduce to a simmer. Add in mushrooms and crumbled tofu. Cover and simmer about 15 minnutes, uncover and continue to cook another 10. Add cornstarch slurry, mix well, cook for about 3-5 more minutes, until thickened. Remove from heat, allow to cool. Preheat oven to 350 degrees. In a mixing bowl, mix together the flour, veggie broth powder and garlic powder. Add the flour mixture to the cocnut curry tofu mixture and knead together until a sticky dough forms. Set aside. In a skillet, saute the onions, garlic and chickpeas for about 5-7 minutes, or until just beginning to brown. In a casserole dish, spread the dough out along the bottom. Layer the chickpea and onion mixture on the top of the dough. Sprinkle the ground cashews all over the top, then the nutritional yeast and sprinkle the top with paprika. Bake, covered with foil, for 20-25 minutes, uncover and bake an additional 10 minutes to brown the top. Remove from oven, allow to cool about 10 minutes before serving.

I topped mine with a really simple (and really SINFUL) noochy-garlicy-creamy sauce I made with 1 cup of soymilk, 4 tbsp of Earth Balance, 1 tbsp of garlic powder, 1/8 cup of nooch, 1 tbsp flour and salt and pepper. In a saucepan, I melted the margarine into the soymilk, added the nooch and garlic, brought it just to a boil, reduced the heat and mixed in the flour and stirred until thickened. Delightfully disgusting stuff!!!

Wednesday, February 20, 2008

Deli Style No-Tuna Melt

Though technically not a burger, these puppies fit very nicely on a bun, or between two pieces of bread. It really tastes like tuna salad. Really!

Serving Suggestion:
Grilled between two slices of sourdough, with dijon mustard, 2 slices of roma tomato and a nice slice of vegan cheese. (Note: I never buy fake cheese. I don't like it. I'd rather make my own. There are lot's of good recipes out there for nooch based cheezes, or if you have Cozy Inside, try using the Nutty Cheeze.)

Pattied up. You don't have to form these into patties, I just did it since it is a burger book:

Ready for grillin' on sourdough with a slather of dijon, some nutty cheeze, two slices of roma tomato and, of course, some extra Vegenaise:

After cooking:

Inside Shot:

Ingredients (makes enough for 4 sandwiches)
8 oz soy tempeh, crumbled into teeeny tiny pieces
1/4 cup sweet pickle relish
1/2 cup vegan mayonnaise (I use Vegenaise)
1/2 cup diced red onion
1/4 tsp dill
Salt & Pepper to taste

Mix all ingredients together in a bowl. Refrigerate until ready to use. You can use this on a sandwich, or on a bed of greens for a no-tuna salad

If making a melt, preheat your cast iron skillet or pan. To get the best browning without added fat and calories, spray the pan with nonstick spray, then cook until browned, applyin pressure from the top with a spatula, spray the top with cooking spray, then flip, and apply pressure until browned.

Wednesday, February 13, 2008

Espresso Chocolate Chip Cake

Just in time for Valentine's Day. I plan on passing these out tomorrow to cclients and coworkers. I even wrapped some individual pieces to hand out as mini-gifts. This cake is really moist and gooey and rich. Make sure to have a nice tall glass of soymilk close by while you eat it.

An army of mini cakes:

Inside Shot:

All wrapped up and ready to go (Note, sticker paper does not stick to parchment!)

Individual pieces:

Here's a label you can print out if you want to make your own:

Espresso Chocolate Chip Cake (makes 6 mini loaves)
Wet Ingredients:
6 oz vanilla soy yogurt (or plain)
1 cup canola oil
1 tbsp vanilla extract
1 tbsp chocolate extract (or more vanilla)
2 cups sugar
2 tbsp molasses
1/2 cup coffee flavored liquour
1 cup soymilk (vanilla or plain)
1/2 cup instant coffee crystals

Dry Ingredients:
3 1/2 cups all purpose flour
1 cup whole wheat pastry flour
1/2 cup cocoa powder
2 tsp baking powder
2 tsp baking soda
2 tbsp cornstarch
1 tsp salt
1 1/2 cups chocolate chips

Preheat oven to 350. In a large bowl, mix together all wet ingredients. In a seperate bowl sift together all dry ingredients, except chocolate chips. Add dry to wet, mix well. Fold in chocolate chips. Fill mini loaf tins 2/3 full. Bake at 350 for 30-45 minutes, or until a toothpick inserted into the center comes out clean.

Monday, February 11, 2008

More Burgers...

Hello there. It's been awhile. Sorry 'bout that. I have been cooking, just haven't had the time to sit down at the computer and update y'all. It's been a week of burgers 'round here.

Lizzy Lentil Daal Burgers on Rustica Buns

Rustica Buns (Sundried tomato and garlic)

Mushroom Chick'n Burgers drenched in goddess dressing, vegenaise and tomatoes, servedwith super yum asparagus that was simply cooked in a bath of Italian dressing on low heat in a shallow pan:

I still plan on making those Chocolate Chip Espresso cakes for clients, and how perfect that this is Valentine's week! I am not sure yet if I plan to use Julie Hasson's recipe, or make up my own....I'll let you know.

Sunday, February 3, 2008

A Heartfelt THANKS!

I just wanted to say thanks to all of you that have purchased Cozy Inside. My sales for January were through the roof and I have only you guys to thank for it. It really chokes me up when I see your blogs and food porn featuring my recipes. It really does make me feel all cozy inside. Thanks so much for your support!

Friday, February 1, 2008

Lemon Poppyseed Cake (Part 2)

Okay, I made a few improvements to the recipe...omitted the ener-g, 'cause I know how you guys hate it when I put that in recipes, and I think this cake is so dang tasty! The recipe makes a lot...since I'm making these in bulk. It makes 6 mini loaves.

Wet Ingredients:
12 oz (2 containers) of lemon soy yogurt (plain or vanilla will work too)
1 cup soymilk (plain or vanilla)
1 cup canola oil
2 cups sugar
1 tbsp vanilla extract
1 tsp lemon extract
zest of one lemon
juice of one lemon
1/2 cup vegan sour cream
2 tbsp poppy seeds

Dry Ingredients:
5 cups all purpose flour
3 tbsp cornstarch
1 tbsp Baking powder
1 tbsp baking soda
1 tsp salt

Preheat oven to 350 degrees. In a large mixing bowl, mix together the wet ingredients. In a seperate bowl, sift together the dry. Add the dry to the wet and mix together. The mix is thick, not runny. Fill your loaf pans about 2/3 full. Bake about 45 minutes or until a toothpick inserted in the center comes out clean.

2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni