Tom Yum

based on a recipe from The Spruce Eats   

Modifications:                          - no garlic                 - less stock cube                  - generous amount of dried chili flakes

Dacon ("bacon")

based on a great recipe at BBC

- Prepare the marinade in a sealable container (potentially large enough to later store the finished bacon) by mixing together and shaking: 6T soy sauce 1.5t smoked paprika 1.5T maple syrup 1.5T tomato puree 1T olive oil - Cut two packs of firm tofu (2x 200g) into thin slices - Spread some of the marinade on a large oven pan, drape the tofu slices next to each other on the marinade, and evenly spread the remaining marinade across the tops of the slices - Let the marinated tofu rest for 1 hour - Bake the marinated tofu in the oven at 150C / 300F for 20 mins, turn the slices over, and bake for another 5 minutes. Adjust baking times depending on how thin your slices are and on how crispy you want the bacon to be

- Bereiten Sie die Marinade in einem verschließbaren Behälter vor (möglichst groß genug, um den fertigen bacon später aufzubewahren), durch mischen und schütteln von:

• 6 T Sojasauce
• 1,5 t geräucherter Paprika
• 1,5 T Ahornsirup
• 1,5 T Tomatenmark
• 1 Esslöffel Olivenöl

- Zwei Packungen festen Tofu (2x 200g) in dünne Scheiben schneiden

- Ein großes Ofenblech mit einem Teil der Marinade bestreichen, die Tofuscheiben nebeneinander auf der Marinade drapieren, und die restliche Marinade gleichmäßig auf den Oberseiten der Scheiben verteilen

- Den marinierten Tofu 1 Stunde lang ruhen lassen

- Den marinierten Tofu im Ofen bei 150 C / 300 F für 20 Minuten backen, die Scheiben umdrehen und weitere 5 Minuten backen. Die Backzeit anpassen je nachdem wie dünn die Scheiben sind und wie knusprig der bacon sein soll

Alternative: japanese style baked tofu

3T toasted sesame oil / geröstetes Sesamöl

1T rice wine vinegar / Reisweinessig

3T tamari / Tamari

1T stock cube / Gemüsebrühe

1T sugar / Zucker

Mix as marinade, and proceed the same way as for the dacon

Als Marinade vermischen, und dann wie den dacon im Ofen backen

Cheesedurgers

by Dieter

makes 6 burgers

150g pilze / mushrooms

200g tofu (fest / firm)

3T walnüsse /walnuts

1T hefeflocken / nutritional yeast

1t salz / salt

1T pfeffer / pepper

2t geraucherte paprika / smoked paprika

1t gemüsebruhe wurfel / stock cube

1T leinsamen / ground flax seed

2T vital wheat gluten / Seitan-Gluten or flour/Mehl

4T sonnenblumen öl / sunflower oil

• pilze frittieren im 2T öl und salzen
• Walnüsse in einer Ziploc-Tüte klein walzen
• Alle Zutaten (bis auf das Öl) in einer Schüssel mit den Händen verkneten, eventuell extra Mehl/Gluten hinzufügen
• die paste in 2T öl frittieren bis beide seiten braun sind auf eine mittler hitze damit sie knusprig werden

Sammeln die durger mit slaw und 2 scheibe Character / Cheddar käse in ein typ brot.

How much protein? 4.6g from mushrooms, 26g tofu, 8g walnuts, 4.3g flax, 8g gluten = 50.9g total (8.5g/burger)

Alternative version: Sloppy D's

The Sloppy D version

Instead of putting slaw on it after it is done having the cheese melted, pile on top: mustard, vegannaise, BBQ sauce, lettuce, tomato, and pepperoncinis. Eat with a knife and fork because it is messy!

Fresh summer salad with a hint of Styria

 by Claudia

Tomatoes / Tomaten

Basil (torn) / Basilikum (gerissen)

Tofu (cubed / in Würfel geschnitten)

Balsamico cream / creme

Dressing / Salatsoße

Original Styrian Pumpkinseed oil / Kürbisöl

1t Mustard (mild) / Senf

2T Cider vinegar / Essig

Pinch Salt / Salz

Pinch Pepper / Pfeffer

Put ingredients in a serving bowl (in the relative amounts to your taste). Mix the dressing thoroughly. Add dressing and balsamico to taste.

Die Zutaten in eine Schüssel stellen (in den relativen Mengen nach deinem Geschmack). Mischen die Salatsoße sehr gut. Hinzufügen Salatsoße und Balsamico darüber träufeln zu dein eigene geschmack

Corina's favorite version: omit tofu and dressing

Corina's lieblings version: ohne Tofu und Salatsoße

Fall Fest Feast / Herbst Fest Essen

Below is our favorite combination of recipes for a great fall/winter feast!

Try sweet potato stuffed with stuffing https://www.forksoverknives.com/recipes/vegan-baked-stuffed/stuffing-stuffed-sweet-potatoes/

But first, check out…

• Truthsgiving
• 11 ways to decolonize your thanksgiving and honor Native Peoples
• Take action for Native American Heritage Month (Nov)
• Learn what Native land you live on
• Ways you can support on Indigenous People‘s day
• History of native people of the Salish Sea 

Homemade Tofurky-like product = Dieter's Bacon

Gravy modified by Dieter from AllRecipes

1/3 C safflower oil

1/3 C flour

Mix together on low heat until fully dissolved

1 stock cube

Hot water or soy milk or Oatley cream

Add to pan, using enough water to dissolve the stock cube and adding more after it starts to thicken to maintain a creamy consistency

3T Soy sauce

3T Nutritional yeast

Black pepper (to taste)

Mix in until creamy

Stuffing recipe by Andrew

Adjust quantities to taste.

• 1 large onion
• a load of mushrooms (if you can get wild ones...)
• 4 cloves garlic
• 12-ish stalks of celery
• ~ a loaf of bread, cut into cubes
• ~1/2 cup wild rice (cook it al dente so that it doesn't explode)
• Cranberries (added by Corina)
• ~1 cup nuts (chopped, roasted almonds are good)
• herbs (sage is the classic, but rosemary's good, and oregano is my favourite, herbs de province)
• pepper
• 2-4 Tbsp miso paste (this avoids the need for additional salt, and adds an umami "savoury" taste)
• ~1/4 cup olive oil (use your better judgement - the goal is to simulate the fat that comes out of a turkey... it carries the flavours)

Instructions:

• Fry the onion, mushroom, and celery together, adding garlic at the end so it doesn't burn
• Throw in the wild rice and bread
• Combine the miso paste and olive oil with an equal part of warm water and pour over the bread+veggies (stir as you go - you want things to be evenly moist but not sloppy - adjust oil/water as needed)
• Mix in herbs, pepper
• Add nuts and wrap in alumin(i)um foil or put in a tightly lidded casserole dish and bake for a while (30 min-1 hour?).

For more adventure, you could add lots of things: coriander, fennel (in place of/addition to celery), roasted garlic, roasted squash, star anise, Chinese five spice, chilis, apple....

Stuffing with gravy!

Homemade tofurky is done!

Sweet potato mash with caramelized pecans recipe by Kelsey

This is an original recipe that was inspired during a field season in Florida where we had a crazy oven (hence the microwave) and leftover sweet potatoes.

Microwave 2 sweet potatoes on a plate and stab them with a fork. Microwave 15 min, rotating every 5 min. Mash with a fork and add butter so it is creamier. 

Topping

• Chop pecans and toast alone in skillet until brown
• Add cinnamon, salt, and agave to skillet and stir
• Cook on low for a little bit to harden the sugar onto the pecans
• Taste and add more of desired flavor
• Sprinkle on top of sweet potato mash 

Cranberry sauce recipe modified by Kelsey

12oz/0.75lb fresh cranberries

3/4C sugar

1C fresh squeezed orange juice

1/4t cinnamon

Optional: add a chopped up orange which increases sweetness so you can use less sugar. 

Mix juice and sugar in a pan on medium heat, add cinnamon, stir in cranberries and cook until they pop. Add the orange at the end. 

Pumpkin pie recipe at our blog or a sweet potato pie recipe

Kung Pao Tofu

Modified by Corina, based on a recipe by The Spruce Eats

Follow the instructions from spruce eats to make the tofu:

Cut a block of tofu into small pieces. Marinate these for ~1 hour  in 3 tablespoons broth, 1 tablespoon freshly squeezed lime juice, 2 tablespoons tamari, and 1 tablespoon toasted sesame oil. Place the marinated tofu pieces in a single layer on an oven pan, and bake in the oven at 210C for 30 minutes (until they start to crisp), turning occasionally to bake them evenly.

You can eat the tofu just like this as a snack. We also sometimes add a potato: cut the potato into small pieces, place these next to te tofu on the oven pan, cover them a little in the marinade liquid, and bake together with the tofu.

Alternatively use the tofu (and the potato) in a stir fry. We use different flavours in the stir fry, for example you can add:

toasted sesame oil

tamari

chili flakes

kefir lime leaves

rice vinegar
sambal
agave
Heat these in a pan, add various vegetables (for example carrots, bell pepper, sugar snaps), and add the tofu.

Tofu Scramble

by Corina

1 block firm tofu - OR - 3C fava beans (cooked & seasoned with salt, pepper, and oil)
2T Senf / mustard
1T Schwarzes pfeffer / black pepper
1 Paprika / bell pepper
2 Gurken / pickles
7 Tomaten (klein) / tomatoes (cherry)
2T Oliven öl / olive oil
1 pack Käse / cheese

Optional: 1 box Pilze / mushrooms, Kalamata olives

Kochst die pilze in öl bis sie sind fast fertig, dann hinzufügen alle die reste der zutaten und kochen bis die käse schmelzt.

Cook the mushrooms in oil until they are almost done, then add all of the rest of the ingredients and cook until the cheese is melted.

Scharfer Erdnuss-Eintopf

Modifiziert nach: https://www.chefkoch.de/rezepte/628611163332620/Afrikanischer-Erdnusseintopf.html


1 kleiner Spitz- oder Weisskohl / 1 small white cabbage
2 Kartoffeln / 2 potatoes
2 Möhren / 2 carrots
1 kleine Dose Mais / 1 small can of corn
1 Paprika / 1 bell pepper
Frittierter Tofu / fried puffy tofu

Öl / oil
Senf / mustard
Kreuzkümmel / cumin
Chili-Pulver / chili powder
Paprika-Pulver / paprika powder
Salz / salt
Zucker / sugar
200ml Gemüsebrühe / 200 ml stock
1 Dose gehackte Tomaten / 1 can diced tomatoes
4 EL Erdnussbutter / 4 tb peanut butter
1/2 Limette / half of a lime

Alle Gemüse und den Tofu in kleine Stücke schneiden. Öl in einem grossen Wok erhitzen, die Kartoffeln und den Kohl hinzugeben und für ein paar Minuten anbraten. Senf und Kreuzkümmel überstreuen, und mit Umrühren kurz weiterbraten. Die Gemüsebrühe und Tomaten hinzufügen, und mit dem Chili-Pulver, dem Paprika-Pulver, etwas Salz und Zucker würzen. Für 5 Minuten köcheln lassen und dann die Erdnussbutter unterrühren und den Saft der halben Limette einträufeln. Anschliessend die restlichen Gemüse und den Tofu untermischen.

Cut all the veggies and the tofu into small pieces. Heat up oil in a large wok, add the cabbage and potatoes and fry for a few minutes. Stir in the mustard and cumin and continue to briefly fry. Pour in the stock and the tomatoes, and spice with the chili powder, the paprika powder, some salt and sugar. Let simmer at low heat for 5 minutes before stirring in the peanut butter and the juice of half the lime. Add the remaining veggies and the tofu and mix well.

Salad a la Gado-Gado

Inspired by a World Food Cafe cookbook recipe

Base salad:
Lettuce
Cucumber
Carrot
Sugar snap peas
Marinated tofu

Cut into mouth-sized pieces, and mix in a big bowl

Sauce:
1 Table Spoon Toasted Sesame Oil
1 Table Spoon Sunflower Oil
2 Table Spoons Water
Lemongrass Stalks
1 Tea Spoon Chili Flakes

Cut lemongrass into pieces, and put together with the oil, water, and chili flakes into a blender. Grind into a smooth paste. Pour paste into wok at medium heat, fry for a few minutes, sometimes stirring.

1 Can Coconut Milk
4 Table Spoons Peanut Butter
1 Table Spoon Tamari
1 Tea Spoon Sugar

Add into wok, stir, turn down heat, stir more until a smooth sauce forms. Pour over the salad.

Alternative Curries

Pineapple-Coconut curry

1 can coconut milk

1T chili flakes

1T fresh ginger cut into small pieces

1C fresh or frozen pineapple

1C tofu

1 medium sized cooked sweet potato

1/2 cooked head of cauliflower

1/2 can of corn

1 carrot

2T sugar

1t salt

Boil the coconut milk with the chili and ginger for 2 minutes. Add the pineapple, and cook for another 3 minutes. Add the remaining ingredients and let simmer for a few minutes.

Chili-Lemon curry

By Dieter

2 medium sized cooked sweet potatoes
1 small head of cauliflower 
5T cooked fava beans
Half a can of corn
3 carrots 
20cm of ginger 
1 small jalapeño 
1 Meyer lemon (alternatively mix lemon and orange juice)
2T sesame seeds 
2T smoky chile lime rub

1T sugar
3T toasted sesame oil 

Cut the cauliflower, sweet potatoes, and carrots into pieces. Heat the toasted sesame oil in a large frying pan at medium heat. Add the cauliflower and roast it for a few minutes. Next add the sweet potatoes and the ginger and stir for a minute, before adding the remaining ingredients. Let it simmer for a little bit for all the flavors to combine. If you don't have the smoky chile lime rub, add chile flakes, smoked paprika powder, salt, and more lemon juice. 

Lemongrass curry

Based on the World Food Cafe cookbook

4 stalks of lemongrass

1 small onion

1 clove of garlic

fresh ginger (same amount as of onion)

1 T coriander powder

1 T ground chilies

sunflower oil

water

tofu

1 head of broccoli

1 small courgette

1 bell pepper

1 stock cube

tamari

4 kafir lime leaves

Cut the lemongrass, onion, garlic, and ginger into pieces. Add them into a blender, together with the coriander powder and chilies, and add a bit of oil and water to blend into a smooth paste.

Fry the paste at medium heat in a large wok for about 5-10 minutes, stirring it to have it cook all through. In the meantime, cut the tofu and the vegetables into mouth-sized pieces. When the paste releases a nice smell, add the tofu and the vegetables, and cook the vegetables briefly until they start to become soft. Add the tamari and stock cube, while maybe adding a bit more water, to create a sauce with the paste, and throw in the cut-up lime leaves. Cook for another 2-3 minutes and serve over Basmati rice.

Kaffir lime leaf curry

By Dieter

3 T sunflower oil / Sonnenblumenöl
1 T toasted sesame or peanut oil / Gerostet Sesamöl oder Erdnussöl
1 T coriander powder / Korianderpulver
1 T salt / Salz
1 piece of ginger (half the size of the tofu) / Ingwerwurzel (halbe Große vom Tofu)
2 small chilis / kleine Chilischoten
2 potatoes / Kartoffeln
1 pack smoked tofu / geräucherter Tofu
1 C peas / 1 Tasse Erbsen
1/2 C ananas / halbe Tasse Ananas
5 dried Kaffir lime leaves / 5 getrocknete Kaffir-Limettenblätter

Wash the potatoes, cut into squares, and boil for ~10 minutes. Heat up the oil in a large pan and add the ginger, coriander powder, and salt. When the oil is hot, add the chilis, potatoes, tofu, peas, and pineapple. Stir through until everything is well covered in the oil and warm. Break the lime leaves into small pieces and stir under. Briefly let heat through so all the flavours can combine.

Wasche die Kartoffeln, schneide sie in kleine Stücke, und koche sie für ca 10 Minuten. Erhitze das Öl  auf mittlerer Stufe in einer grossen Pfanne und gib den Ingwer, das Korianderpulver, und das Salz hinzu. Wenn das Öl heiss ist, gib die Chilis, Kartoffeln, Tofu, Erbsen, und Ananas hinzu. Rühre gut bis das Öl alles bedeckt und alle Zutaten gut warm sind. Zerbröckel die Limettenblätter in kleine Stücke und rühr sie unter. Alles kurz durcherhitzen so dass sich die Aromen verbinden können.

Tofu Hot Pot Soup

Corina found (and modified) this recipe ages ago from a website that no longer exists.

2 T oil
2 T grated fresh ginger
3 cloves garlic, minced
1 lb. firm tofu, cut into 1-inch cubes

4 C broth (warm water)

1 T brown sugar
1/4 C soy sauce
2 t cayenne pepper (or Chinese chile paste/Sriracha sauce to taste)
1 T lemon juice

1/2 lb udon or lo mein noodles

1/2 C chopped fresh cilantro (optional)

• In medium to large pot, heat oil over medium heat. Add ginger and garlic and cook about 4 minutes. 
• Add tofu and fry about 4 minutes.
• Stir in sugar, broth, soy sauce, lemon juice, and chile paste; cover and bring to a boil. 
• Turn heat to high and add noodles, pushing them down into broth. Cook, covered, until noodles are tender. 
• Remove from heat, stir in cilantro 

Ginger-miso stir-fry

by Dieter

inspired by a recent visit to the Candle Cafe (NY)

1 block of firm tofu that is already seasoned (e.g. Taifun's bratfilets Japanische art, Rewe's tofu sesam mandel)

1 large bulb of broccoli

3 carrots

(other vegetables if you like)

A bit of salt

1 teaspoon of toasted sesame oil

2 teaspoons of sunflower oil

5 cm of fresh ginger

1 teaspoon of chili flakes

1 teaspoon of miso

1 tablespoon of nutritional yeast

1 teaspoon of tamari

1 teaspoon of rice vinegar

Some starch (corn flour or tapioca)

• Put oil in pan on medium heat. 
• Add the finely cut garlic and ginger plus the chili flakes and let fry for a bit. 
• Add the cut broccoli and carrots. 
• After 2-3 mins add a cup of water, the miso, tamari, rice vinegar and nutritional yeast. Stir well so that the flavours mix and coat all the other ingredients. 
• Finally stir in the starch to thicken the sauce.

Ginger salad

1 block of extra-firm tofu or 2C cooked fava beans (with salt and oil)

pickled ginger (see here https://pizzasushiicecream.blogspot.com/2019/09/pickled-ginger.html)

lettuce

2 tomatoes

2 carrot

1 handful basil

Annie's Goddess dressing or strawberry vinaigrette or liquid gold

Cut the tofu into small pieces (1cm by 1cm cubes). Add a bit of oil to a pan, and fry the tofu until the outside starts to become golden. Cut about 1 teaspoon of pickled ginger into tiny pieces, and add this with about 1 teaspoon of the pickling ginger into the hot pan with the tofu. Continue to fry for 2-3 minutes while stirring regularly.

Wash the salad ingredients and cut into mouth-sized pieces. Mix together in a bowl, and add the tofu and ginger. Split into bowls, each adding dressing to their taste.

Red Dal / Lentils

By Dieter

1C Lentils
1 block extra-firm Tofu

2 table spoons sunflower oil
1 table spoon ginger
1 tea spoon dried chili flakes (more or less depending on how spicy you like it)
Vegetable stock cube

- depending on the stock cube brand might have to add more salt
1 table spoon coriander powder

2 table spoon yeast flakes

• Optional: cut the tofu into cubes and fry it the sunflower oil at medium heat, alternatively add tofu at the end
• Add the ginger to the sunflower oil, fry briefly for 1 minute (you should be able to smell it); add the chili flakes for 30 secs (the oil will change colour if you stir)
• Add lentils to the oil, briefly fry for 1 minute
• Add boiling water (twice the amount of lentils) and a vegetable cube for flavour
• Let boil for 30 minutes at medium heat without a lid
• It might need more water, keep pouring it in until the lentils are soft and don't stick to the bottom
• Stir at the end to break up the lentils and make it creamy
• Add coriander powder and more salt if needed
• Add yeast flakes if you like - they will also help to bind any remaining water
• Optional: add cubed tofu

Sag Paneer

From the World Cafe cookbook, modified by Dieter (http://www.amazon.com/World-Food-Cafe-Chris-Caldicott/dp/0711217513/ref=sr_1_1?ie=UTF8&qid=1393735101&sr=8-1&keywords=world+food+cafe)

1 block tofu
Ginger
Garlic
Dried chili flakes
1-2 large bunches of spinach, crushed with hands (can also use frozen spinach)
1 can coconut milk (for the cream)
Salt
Nutmeg

• Fry tofu with a bit of salt until crispy (this is one of the recipes where the tofu can be oily after frying)

• Take tofu out of pan, and add more oil if needed, and chopped ginger, garlic, and chilli

• Add a bag of spinach (fresh and washed, but if it is easier this will also work with frozen soft spinach)

• Fry for a bit until spinach is soft and well coated with the spices

• Add coconut cream, salt, and nutmeg

• Add tofu

Fresh rolls

By Corina

Rice paper
Vermicelli noodles (thin rice noodles)
Tofu, cut in strips
Cilantro
Mint leaves
Carrots, sliced
Lettuce (wide, short leaves)
Toasted sesame oil
Tamari

• Rice paper prep: heat 1 inch of water in a frying pan on medium heat, put the rice paper flat in the water and move it around with a fork until it is soft (but not too soft or it will fall apart), remove from the water and let the water drip off of it, lay it flat on a plate.

• Rice noodle prep: Boil the rice noodles until soft (but not too soft), strain, pour cold water over them, put back in the pan and mix in toasted sesame oil and tamari.

• Put 1 piece of lettuce on the lower half of the rice paper so that it is concave making a cup, put the toppings inside the cup (ALWAYS put rice noodles and mint in), roll it up like sushi, but tuck in the sides as you go.

Use the Thai peanut sauce for dipping

Kale salad

By Corina

1 bunch of kale, chopped
1 block extra-firm tofu, cut in cubes
mushrooms, chopped
sweet potato
toasted sesame oil
tamari
Sriracha sauce

Fry the potato in oil until soft, put in mushrooms and cook until they change color, add the kale, tamari and Sriracha sauce, mix and cook until the kale is steamed.

Laksa curry

Based on Yotam Ottolenghi's recipe at http://www.guardian.co.uk/lifeandstyle/2010/mar/13/curry-laksa-recipe-yotam-ottolenghi

Dieter’s modifications:

• Use less garlic and onion, more lemongrass and coconut milk
• Make the broth separately from the noodles, then add the noodles at the end so they take on the flavor
• Fry tofu, mushroom, broccoli, and sugar snap peas in a bit of sunflower and peanut oil
• Combine the sauce/noodles with the veggies in the bowl and add garnish (lime, cilantro)

Chili

By Dieter

1 medium onion
2 garlic cloves
1 can red kidney beans
1 small can corn
2 bell peppers
1 tomato
1 can of tomatoes
1 pack of extra-firm tofu
to taste: salt/sugar/paprika powder
optional: eat with avocado, basil, and baguette

Fry onion and garlic in some oil, together with crushed chillies (have stove at medium heat), add tofu till brown, add all other ingredients (bell peppers last if you want them crunchy). Goes well with French bread.

Try sweet potato chili https://www.forksoverknives.com/recipes/vegan-soups-stews/sweet-potato-chili-with-kale/

Tofu Hot Pot Soup

From http://www.merechina.com/cuisine/onerecipe.asp?PageID=523 (no longer an active link), modified by Corina


2 t olive oil (or peanut oil)

2 T grated fresh ginger

6 cloves garlic, minced

1 T brown sugar

4 C broth (warm water)

1/4 C Bragg’s (or soy sauce)

2 t cayenne pepper (or Chinese chile paste to taste)

1 lb. firm tofu, cut into 1-inch cubes

1/2 lb. fresh Chinese style noodles (lo mein)
1 T fresh squeezed lemon juice

1/2 cup chopped fresh cilantro 


• Heat oil over medium heat. Add ginger and garlic and cook about 4 minutes.

• Add tofu and fry about 4 minutes.

• Stir in sugar, broth, soy sauce, lemon juice, and chile paste; cover and bring to a boil.

• Turn heat to high and add noodles, pushing them down into broth. Cook, covered, until noodles are tender, about 2-3 minutes.

• Remove from heat, stir in cilantro and serve.