Recipes

Sweet and Sour Tofu Dumplings

March 10, 2025

Sweet and Sour Tofu Dumplings

I have been making these dumplings for years. They are one of my favorite tofu recipes, and I never get tired of them. I use powdered peanut butter in my recipe, so I can reduce the fat content as much as possible. The results are just as good as when I make them with full-fat peanut butter. The sweet and sour sauce in this recipe is sugar-free and full of pineapple flavor. Serves 6
No ratings yet
Print Recipe Pin Recipe

Ingredients
  

  • 2 pounds extra firm tofu pressed and mashed
  • 2 tablespoons powdered peanut butter
  • 2 tablespoons low-sodium tamari
  • 2 tablespoons ground flax seed soaked in 3 tablespoons water for 10 minutes
  • 8 ounces button mushrooms chopped small
  • 1 cup finely chopped green cabbage
  • 1 medium red bell pepper diced small
  • 8 scallions thinly sliced
  • ¼ cup crushed pineapple
  • ¼ cup apple cider vinegar
  • 3 tablespoons low-sodium tamari
  • 2 cloves minced garlic
  • ½ cup pitted dates soaked in warm water for 10 minutes then drained
  • 1 teaspoon crushed red pepper optional
  • 2 tablespoons arrowroot powder dissolved in ¼ cup of cold water

Instructions
 

  • Make the tofu: Preheat the oven to 375 degrees F.
  • Combine all ingredients in a large bowl and mix well.
  • Using a small ice cream scoop, shape the tofu into dumplings, and place them on a non-stick baking sheet or one lined with silicon.
  • Bake for 30-35 minutes until the dumplings are lightly browned and firm.
  • Make the sauce: Combine the pineapple, vinegar, tamari, garlic, and dates in a blender. Process until smooth.
  • Add the pineapple mixture to a sauce pan and cook over medium-low heat for 5 minutes.
  • Add the arrowroot powder mixture and cook until the sauce is thickened, about 1 minute.
  • To serve: Place the tofu dumplings on a serving plate and pour the sauce over them.
Tried this recipe?Let us know how it was!
Recipes

Potato, Pesto, and Caramelized Onion Polenta Pizza

March 1, 2025

Potato, Pesto, and Caramelized Onion Polenta Pizza

This pizza is great cooked on the grill outdoors when it is too hot to turn on the oven. It is filling without the heavy brick-in–the-stomach feeling that most pizzas leave you with. For a quick alternative to homemade polenta, buy premade polenta available in most grocery stores. It comes in a log shape and can be sliced and topped to make individual pizzettes.
No ratings yet
Print Recipe
Course Main Course
Cuisine Italian
Servings 2 Pizzas

Ingredients
  

  • 4 cups cold water
  • 1 cup cornmeal or polenta *
  • 2 large Yukon Gold potatoes thinly sliced
  • 2 medium yellow onions peeled and diced
  • 1 cup Basil Pesto recipe follows
  • ¼ cup nutritional yeast optional
  • Salt and freshly ground black pepper to taste

Instructions
 

  • Add the water and cornmeal to a saucepan and bring to a gentle boil over medium heat, stirring occasionally.
  • Once the mixture starts to boil, cook, stirring frequently, until it thickens. Season with salt and divide the polenta between two non-stick pizza pans.
  • Place the two polenta crusts in the refrigerator and chill until set.
  • While the crusts chill, steam the potatoes in a double boiler or steamer basket over medium heat until tender. Set aside and let cool.
  • Place the onions in a medium saucepan and sauté over medium heat for 15 minutes, or until well browned. Add water 1 to 2 tablespoons at a time, as needed to keep the onions from sticking to the pan. Remove from the heat and set aside.
  • Preheat the oven to 425°F.
  • Divide the pesto in half and spread over each of the two pans of polenta.
  • Arrange the potatoes over the pesto, top with the caramelized onions, and sprinkle with the nutritional yeast if desired. Season with salt and pepper.
  • Bake for 10 to 12 minutes. Let sit for 10 minutes before serving.

Notes

*You can use masa harina to make polenta. It acts in much the same way as instant polenta. You will need to use 2 cups of masa instead of 1 cup called for above., and you only need to cook it for a minute until it thickens.
Keyword Pizza, pesto, vegan
Tried this recipe?Let us know how it was!
Recipes

Chef Del’s Healthy Oil-Free Salad Dressings

July 7, 2024

20 easy plant-based recipes to make your salads, sandwiches , and bowls pop with flavor. Click the link below to get the PDF.

Recipes

Chocolate Pudding

May 2, 2024

 

Chocolate Pudding

Quick, easy and delicious are the words to describe this pudding. Keep the ingredients on hand and it can be ready in 10 minutes or less.
No ratings yet
Print Recipe Pin Recipe
Course Dessert
Servings 4 servings

Ingredients
  

  • 1 12- ounce package extra firm silken tofu
  • ⅓ cup unsweetened cocoa
  • ½ cup maple syrup
  • 1 tsp vanilla extract
  • Pinch sea salt

Instructions
 

  • Combine all ingredients in a food processor and purée until smooth and creamy.
  • Refrigerate until well chilled.
Tried this recipe?Let us know how it was!
Recipes

Mexican Chocolate Pudding with Fresh Berries

February 6, 2024

Mexican Chocolate Pudding with Fresh Berries

This recipe is chocolate pudding with a tiny little kick. The Chipotle pepper and cayenne pepper really brings the chocolate flavor to life.
No ratings yet
Print Recipe Pin Recipe
Servings 4 servings

Ingredients
  

  • One 12-ounce package extra firm silken tofu
  • ½ cup date puree or maple syrup
  • ⅓ cup unsweetened cocoa
  • 1 tsp vanilla extract
  • ½ tsp chipotle pepper powder
  • ⅛ tsp cayenne pepper
  • 2 cup fresh berries

Instructions
 

  • Combine all ingredients except the fresh berries in the bowl of a food processor and puree until smooth and creamy.
  • Chill for up to 1 hour or overnight.
  • To serve top with fresh berries.
Tried this recipe?Let us know how it was!
Recipes

Easy Refried Beans

Easy Refried Beans

I admit there are days when I use refried beans from a can, but they are easy enough to make and, with a little help, are a lot more flavorful. I lille my refried beans more saucy than some, so I add a little vegetable broth to them in a blender and puree , rather than mash them by hand.
No ratings yet
Print Recipe
Servings 6 servings

Ingredients
  

  • 1 small onion diced small
  • 2 garlic cloves peeled
  • 1 teaspoon cumin
  • 1 teaspoon chili powder mild or spicy
  • 2 15 ounce cans pinto beans, or two cans fat free refried beans
  • salt to taste
  • ½ lime juiced

Instructions
 

  • Heat a large skillet over medium heat. Add the onion and cook for 5 minutes, until they start to turn translucent. Add water, 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
  • Add the garlic, cumin, and chili powder; cook for another minute to toast the spices.
  • Add the beans and cook until heated through, then add them to a blender. Puree, adding enough vegetable broth to make a creamy sauce.
  • Add the lime juice, and season with salt, if using. Mix well.
Tried this recipe?Let us know how it was!
Recipes

Ranchero Sauce

Ranchero Sauce

There are many versions of this sauce, some more time consuming than others. I prefer simpler recipes that come together easily without sacrificing flavor. This is one of those recipes. It has a long list of ingredients but doesn’t take all day to cook.
No ratings yet
Print Recipe
Course Breakfast
Cuisine Southwestern
Servings 4 servings

Ingredients
  

  • 1 medium white or yellow onion diced
  • 3 garlic cloves minced
  • 1 pound plum tomatoes chopped
  • 1 jalapeno seeded and diced
  • 1 tbsp ancho chile powder
  • 1 tsp chipotle chili powder
  • 1 tsp cumin
  • ½ tsp dried Mexican oregano
  • ½ cup low sodium vegetable broth or water
  • ½ bunch chopped cilantro
  • Juice of 1 lime

Instructions
 

  • Heat a medium skillet over medium-high heat. Add the onions and cook until lightly browned, about 7 minutes. Add water 1 to 2 tablespoons at a time, as needed, to keep them from sticking to the pan.
  • Add the garlic, jalapeno pepper, Ancho chile powder, chipotle chile powder, cumin, and oregano. Cook for 2 minutes to toast the spices.
  • Add the tomatoes and vegetable broth, and cook for 15 minutes.
  • Remove from heat and stir in cilantro and lime juice.
  • Using an immersion blender or regular stand blender, carefully blend the mixture until it reaches the consistency you want. A few pulses for a slightly chunky sauce, or you can puree it until it’s completely smooth.
Tried this recipe?Let us know how it was!
Recipes

Scrambled Cauliflower Rancheros

Scrambled Cauliflower Rancheros

I make this scramble with tofu, cauliflower or jackfruit depending on my mood or what is on hand. They all work well in this dish. The cauliflower and the tofu have more of an eggy texture that some people like. I like them all.
No ratings yet
Print Recipe
Servings 4 Servings

Ingredients
  

  • 1 medium red onion chopped
  • 8 ounces sliced mushrooms
  • 1 poblano pepper
  • 3 cloves minced garlic
  • 2 tablespoons nutritional yeast
  • ½ teaspoons black pepper
  • ½ teaspoon turmeric
  • 1 tsp chipotle chili powder
  • 1 pound frozen cauliflower florets thawed
  • ¼ cup water
  • 1 recipe Refried Beans heated
  • 8 corn tortillas toasted
  • 1 recipe Ranchero Sauce heated
  • ½ bunch cilantro chopped
  • 3 scallions thinly sliced

Instructions
 

  • Heat a large skillet over high heat. Add the onion, mushrooms, and poblano pepper. Saute for 7-8 minutes, stirring frequently, until the onions start to brown and turn translucent. Add water 1 to 2 tablespoons at a time , as needed, to keep the vegetables from sticking to the pan.
  • Add the garlic and cook for another minute.
  • Add the nutritional yeast, black pepper, turmeric, chili powder and cauliflower, and cook for 1 minute.
  • Add the water to the pan, cover and cook for 3-4 minutes until the cauliflower is heated through.
  • Season with salt and cook for another minute.
  • To Serve, place two corn tortillas on a plate. Top with some of the scramble, and a spoonful of Ranchero Sauce over the top.
  • Serve with a spoonful of refried beans and garnish with cilantro and scallions
Tried this recipe?Let us know how it was!
Recipes

Millet “Sausage”

February 1, 2024

 

Millet “Sausage”

Adapted from the The China Study Family Cookbook, by Del Sroufe This sausage is perfect for several dishes that I like to make. I use it as a topping for Pizza, as a breakfast sandwich on homemade biscuits, or any time that sausage is called for in a recipe. You can make extra and freeze the patties to use later in your favorite recipe.
No ratings yet
Print Recipe
Servings 12 to 10 sausage patties

Ingredients
  

  • 2 ¼ cups water
  • 1 cup millet
  • ¼ cup minced yellow onion
  • 4 garlic cloves minced (about 4 tsp)
  • 2 sun-dried tomatoes minced
  • 2 Tablespoon tamari or to taste
  • ½ teaspoon dried sage
  • 1 teaspoon crushed fennel seeds or to taste
  • 1 teaspoon crushed red pepper flakes or to taste
  • 3 Tablespoons flaxseed meal soaked in ¼ cup water
  • ¼ cup nutritional yeast
  • Sea salt to taste

Instructions
 

  • Preheat the oven to 350 degrees F.
  • Combine the water and millet in a 2-quart saucepan with a tight-fitting lid. Bring to a boil over high heat, then reduce the heat to medium-low, cover the pan, and cook until the millet is tender, about 20 minutes (see note).
  • While the millet cooks, sauté the onion in a small skillet over medium-high heat until it turns translucent and starts to brown, about 5 minutes. Add water 1 to 2 tablespoons at a time, as needed, to keep the onion from sticking to the pan.
  • Add the garlic, sun-dried tomatoes, tamari, sage, fennel, and red pepper flakes, and sauté for another minute to toast the seasonings.
  • Remove the skillet from the heat. Add the flaxseed meal soaked in water, nutritional yeast and cooked millet, season with sea salt, and mix well.
  • Using a ¼-cup measure or small ice cream scoop, shape the millet mixture into patties and place them on a nonstick or parchment-lined baking sheet. Flatten the patties slightly.
  • Bake for 15 minutes, turn over the patties, and continue to bake until the patties are firm to the touch and lightly browned, another 10 minutes or so.
Tried this recipe?Let us know how it was!
Recipes

Toum (Lebanese Garlic Dip)

June 3, 2023

Toum (Lebanese Garlic Dip)

This dip is for garlic lovers. Toum is usually made with a lot of oil, but I make it with pureed cauliflower or silken tofu with great results. I often serve it with my Ginger Tamari Baked Jackfruit or Tofu, and I make sure that I am not having company that day.
No ratings yet
Print Recipe

Ingredients
  

  • 1 cup garlic cloves
  • ¼ cup lemon juice
  • 1 teaspoon salt
  • 2 cups steamed cauliflower florets or extra firm silken tofu

Instructions
 

  • Combine all ingredients in the bowl of a blender and process until smooth and creamy.
  • Store refrigerated in an airtight container for up to 5 day
Tried this recipe?Let us know how it was!

Site Title, Some rights reserved.

Terms of Use - Privacy Policy

WordPress Di Restaurant Theme

×