Crispy Coconut Crusted Tofu Poppers with Chili Mango Cream - Vegalicious Recipes Yum, the crunchy coconut crust of the tofu poppers tasted delicious with the mango chili cream. This is a very tasty recipe, well worth the effort. 1 lb. tofu 1/4 cup tamari or soy sauce 1/4 cup water to thin the marinade 1 lime or lemon pinch salt pinch garlic powder pinch ginger powder 1/2 cup flour, separated 1/2 cups panko bread crumbs 1/2-3/4 cup coconut flakes (your choice as to sweetened or plain) light vegetable oil for frying light pinch of salt after cooking the tofu 1 large sweet ripe mango 1 canned pineapple ring 1/2 cup plain soy yogurt or soy cream cheese as Tofutti 3-4 tablespoons Thai Chili Sauce 1/2 jalapeno (optional) small pinch salt Drain and lightly pat the tofu dry. Cut into large bite sized cubes. Make the marinade and place the tofu pieces in the marinade to soak for 1/2 – 1 hour. Meanwhile, make the mango chili cream. Slice the mango and discard the seed. Peel the slices, and place in a blender or food processor. Add the pineapple ring, soy yogurt or Tofutti and the Thai chili sauce.
Vegan Cupcakes Take Over The World Beet Risotto with Horseradish and Dill Soy Yogurt - Vegalicious Recipes We enjoyed this mild but flavorful recipe for beet risotto last night. Both beets and risotto rice are very mild in flavor, so they are able to support the strong flavor of horseradish without it overpowering the flavors. The creamy dill soy yogurt brought both a creamy flavor and smooth texture to the meal. Serving Size: 4 Ingredients: 8 med. beets1 lg. red onion, finely chopped2 tablespoons olive oil1 clove garlic, minced1 cup risotto rice1/2 cup dry wine (rd or white)2 cups vegetable stock2 generous tsp. horseradish2 tablespoons nutritional yeastpinch cayennesalt ad pepper to taste for the dill soy yogurt: 1/2 cup soy yogurtpinch saltsplash lemon juice4-5 sprigs fresh dill, minced Directions: Wash and peel the beets.Cook the beets according to your preference. Notes: Inspired by
Vegan & Vegetarian Recipes, Articles, Health Resource What the Heck is Nutritional Yeast? Welcome New York Times readers! I hope you’ll check out some of my recipes while you’re here, and if you like what you see, follow me on Facebook or by email. Of all the ingredients I use in my recipes, the one I’m asked about the most is nutritional yeast. I’ve been cooking with it for so long that I forget how strange it must sound to people who are new to vegan cooking. Neither the word “nutritional” nor the word “yeast” conjures up mouthwatering images, but the truth is, it’s one of the few “health food store” ingredients that I wouldn’t want to have to do without–and not because of its nutritional value. So what is it, why do I use it, and where can you find it? What It Is Nutritional yeast is made from a single-celled organism, Saccharomyces Cerevisiae, which is grown on molasses and then harvested, washed, and dried with heat to kill or “deactivate” it. Nutritional yeast has such an unappealing name that somebody started calling it “nooch” and the name caught on on the internet.
Vegan Health.org : Home Olives for Dinner The Vegetarian Resource Group (VRG) VeganFling VegFamily magazine - Raising Vegan Children, Vegan Pregnancy, and Vegan Recipes My Vegan Cookbook Ingredients Tomato Topping Mixture1 6oz Can Tomato Paste1 Tablespoon Sugar1/2 Tablespoon Apple Cider Vinegar1 Tablespoon Onion Flakes1 Teaspoon Garlic Salt Lentil Loaf 1 Cup Old Fashioned Oats or Gluten Free Oats1/2 Block Extra Firm Tofu1 Cup Chopped Onion1/2 Cup Chopped Green Pepper1/2 Cup Chopped Red Pepper1 Tablespoon Tomato Topping Mixture3 Tablespoons Plain Yellow Corn Meal3/4 Cup Cooked & Drained Lentils1 Tablespoon Balsamic Vinegar1 Tablespoon Soy Sauce2 Tablespoons Olive Oil1/4 Teaspoon Thyme1/4 Teaspoon Cumin1 Teaspoon Chili Powder1 Teaspoon Dried Parsley1/2 Teaspoon Salt1 Teaspoon Sugar1/2 Teaspoon Garlic Salt1/4 Teaspoon Onion Salt1/4 Teaspoon Dried Mustard Directions Preheat oven to 375 degrees. Mix the tomato topping mixture together first because you will need a tablespoon to mix into the lentil loaf. In a food processor chop oats for 5 quick pulses. Drain tofu well and press with hands until all excess water comes out.