Tofu Jambalaya Skewers

This is really simple recipe for when you're BBQ'in at home or if you're heading somewhere else to BBQ. I took "traditional" Jambalaya and gave it a Vegan twist! Enjoy!

Ingredients:

1/3 Cup Celery chopped

1/4 Cup Onion chopped thick slices

1/4 Cup Green Pepper chopped

2 Cups of Tofu...yep you guessed it - chopped

2 Roma Tomatoes thick slices

1 Cup Rice

2 TBS Margarine

1 Cup Veggie Broth

1 Tsp Thyme (or Basil if you prefer)

1/2 Tsp Garlic Salt

dash of Pepper

1 Bay Leaf

Hot Pepper Sauce

Here's What You Do:

If you don't have metal skewers you'll need to soak your bamboo skewers in water for about 2 hours to avoid them burning on the BBQ!

Step 1

Take all of your chopped & sliced veggies plus tofu and place them in a large bowl.

Step 2

In a seperate small bowl - combine your soft margarine & veggie broth along with the herbs - then mix.

Step 3

Pour the liquid mixture over the veggies and tofu and gently toss. Let the veggies and tofu marinade for about 10-15 minutes.

Step 4

During the marinade-ness grab a pan and start boiling 2 cups of water for your rice. While your water is heating - head outside and fire up the grill! You want the coals to be a nice grey before adding the skewers.

Step 5

Head back inside and add your rice to the boiling water. Turn down the heat to a low-med and cover.

Step6

Take your veggies & tofu and start putting them on skewers.

Step 7

Check your coals - if they are ready - throw on the skewers! You'll want to turn them frequently to avoid burning. Once they're ready bring em' in!

Step 8

Take a large serving platter and drizzle your hot pepper sauce across the plate (like the chef pros do)

Step 9

Add your rice and spread evenly.

Step 10

Now it's time to take the veggies & tofu off the skewers and arrange it over the rice.

Call everyone to the table cause it's time to have some BBQ'd Tofu Jambalaya!

Vegan Peach Pie

I really love pie. It happens to be one of my favorite desserts! This is a quick recipe with lots of flavor. Enjoy!

Pie Crust:

2 1/4 Cups of Flour
1/4 tsp Salt
1/2 Cup Cooking Oil
1/3 Cup Soy Milk (Original or Vanilla will work!)
1 tsp Coconut Extract (almond or vanilla extract is ok)
a couple dashes of cinnamon
a couple dashes of nutmeg
Don't be afraid to add spices to your crust...It makes the pie extra yummy!

Mix all of the ingredients together in a bowl with a spoon. Divide into 2. Sprinkle a little flour on your work surface. Roll out the first portion and place in a lightly greased pie pan. Roll out the second portion and set aside. Add filling. Place the rolled out second portion over the filling and seal the sides. Cut a few air holes on top and you're ready to bake!

Bake at 375 for 40 min or until crust is a light brown.
Note: I usually don't extend my pie crust edges over the lip of the pie pan. If you do...add a little foil around the edge to protect the crust from burning. Remove the foil after 20 minutes of baking.

Makes a 9-inch double-crust pie.

Peach Filling:

2 Fresh Peaches (you can add a 3rd peach if you'd like...add extra 2 TBS of Brown Sugar)
3 TBS Margarine (room temp)
1 TBS Lemon Juice
1/4 Cup Brown Sugar
dash of cinnamon

Slice the peaches into different sized pieces and place in a mixing bowl. Add the remainder of the ingredients and toss lightly. Yes, it's really that easy!

Meatless Ball Grinder

This is a great recipe if you're short on time, don't feel like utilizing every pot & pan in the house, or you have friends coming over last minute!

Here's what you'll need:

1 Baguette (makes 3 big grinders or 6 smaller ones)
1 Bag of Meatless Balls (I personally like the Trader Joe's brand)
1 Jar of your favorite marinara
1 Green Bell Pepper sliced into spears
2 TBS Olive Oil
2 TBS chopped onion
2 TBS chopped garlic
2 TBS of nutritional yeast to veganize it or parmesan cheese for the vegetarians

In a large fry pan (low to medium heat):

Saute` the onions and garlic in olive oil until they start to brown. Then add the Meatless Balls and continue to brown. Next you'll add the sliced bell peppers and the jar of marinara. Let it simmer for about 20 minutes stirring every 5 minutes. While the the meatless ball mixture is simmering cut your bagette into 3 or 6 servings. Then slice them in 1/2 but don't cut all the way through! It'll hold your balls better this way! After the 20 minutes are up go ahead and fill each bagette. Sprinkle either the nutritional yeast (which is loaded with B vitamins) or parmesan cheese. Serve with chips, fries, or on it's own! Enjoy...

Comments & Recipe Submissions

Hi Everyone!

I'm so excited that I can finally share my recipes! Give one a try and tell me what you think (the good, the bad, & the ugly)

I love trying new recipes, shopping at local markets, and dining out...Drop me a line and let me know all your favorites!

Cheers!
Mik

Vegan Chicken and Dumplings

I like to get all of my ingredients out first. Then I go in phases:

The Veggies:

I chopped lots of veggies. I even took fresh corn, shuck'd it (is that even how ya spell it? haha), then took a knife and ran it down each side giving me fresh corn kernals.
2 corn husk
1 zucchini
1 yellow squash
1 carrot
2 celery
1 potato
6 or 7 asparagus tips chopped then once more a bit down further

The Biscuits/Dumplings:

2 Cups Flour
1 Tablespoon baking powder
2 teaspoons of sugar
1/2 tsp cream of tartar
1/4 tsp salt
1/2 C margarine
1 cube veggie bouillon
2/3 C soy milk
Dash of garlic, oregano, & paprika
In a bowl heat the margarine & bouillon together (I stick it in the microwave for a minute then blend) Add the remainder of the ingredients - Mix - Roll into 1-2 inch balls - Put the balls into a greased muffin pan. Bake at 450 degrees for 10-12 minutes or until brown. Remove & Set aside.

The Base:

In a large soup pan
Saute`
3 Tablespoons of Olive Oil
4 Tablespoons of Chopped Onion
1 Heaping Tablespoon Chopped Garlic
2 Large Veggie Bouillon Cubes
Let it brown a bit on medium heat and add
3/4 C Margarine
1/2 C Flour
This will give you a nice start to your base
Add 5 Cups of Water
3/4 C soy milk
Boil on medium high for 7-10 minutes

Add:

Chopped veggies
dash of oregano
dash of garlic powder
dash of parsely flakes
1 Package Seitan - thickly chopped & fried in 2 tablespoons of olive oil

Simmer:

I let this cook for a good 2-3 hours on low heat. The last 1/2 hour add the bisquits/dumplings to the stew. This will allow ample time for the dumplings to absorb some of the liquids.

This recipe makes approx 8-10 bowls of stew. Pairs well with organic beer & wine!

Welcome to My Blog!

Yummy Recipes & Pics will be posted in a week! I wanted to get the layout taken care of first... Please check back! -Mik