Coconut Crusted Thai Tofu with Mango Salsa

Thinking about the the coconut coating on "Bang Bang Shrimp" that is served at a local restaurant, I have wanted to make something similar. The following is ab-SEW-lutely scrumptious! The Mango Sauce and Peanut Dipping Sauce put this dish over the top!

Coconut Crusted Thai Tofu with Mango Salsa

1 block tofu, pressed overnight

¼ - ½ cup shredded coconut

Marinade

2 Tbsp liquid aminos

2 Tbsp rice wine vinegar

1-2 Tbsp lime Juice

½ tsp Thai curry paste

1/8 tsp Garlic powder

Combine marinade ingredients.

Peanut Dipping Sauce

1 Tbsp peanut butter

1 Tbsp lime juice

1 Tbsp tahini sauce

Remaining marinade sauce

Combine Peanut dipping sauce ingredients and refrigerate.

Mango Salsa

1 mango, cubed

1-2 Tbsp lime juice

2 Tbsp cilantro, minced

¼ cup onion, minced

¼ tsp cumin powder

¼ tsp crushed red pepper

Garlic to taste

Combine mango ingredients and refrigerate.

Press Tofu overnight. Prepare Mango Salsa and Peanut Dipping Sauce.

Cube tofu into small one inch squares. Marinade tofu cubes 1 hour or longer. Drain removing excess marinade reserving liquid. Add marinade liquid to peanut dipping sauce, stir. Carefully add peanut dipping sauce over tofu, add ¼ cup coconut. Gently stir tofu to coat adding additional coconut if needed.

Broil tofu watching closely, turning tofu to toast evenly.

Serve topped with Mango Salsa, Dipping Sauce and a side dish of rice & vegetables.

Bean & Barley Salad

Recently I had a 'Honey' Bean & Barley Salad from a wonderful market that makes some tasty dishes. My attempt to make a similar salad was very good.
I opted not to add additional sweeteners as the raisins gave it all the sweetness it needed. 
 


Bean & Barley Salad
1 cup cooked barley
1 cup cooked lentils
1 cup cooked black or kidney beans
1/2 cup red bell pepper, chopped
1/2 cup celery, chopped
1/2 cup green onions, chopped
1/2 cup raisins, soaked and chopped, reserve water
Optional: 2 Tbsp - 1/4 cup honey, agave, maple syrup

Dressing
2 Tbsp canola oil
2 Tbsp lime juice
2 T lemon juice
2 T rice vinegar
1/2 cup cilantro
1/2 tsp cumin
1/2 tsp paprika
1/4 - 1/2 cup sunflower seeds
2-3 cloves garlic, minced

Combine dressing ingredients and pour over salad mixture. Season as desired. Adjust grains, beans & vegetables as desired.

Serve as a side or as a salad on a bed of kale.

RAW Lentil Burgers

Lately I have been wanting to do more RAW foods and have been experimenting with a dehydrator. I have a very low end dehydrator but this borrowed one, an Excalibur 4 Tray Dehydrator, is much better and is now on my WANT list! Until then I have been trying different ways to prepare RAW.

 

Having done vegan pepperoni in the past, I tried it again and was amazed how fast they dried in this Excalibur Dehydrator! And the pepperoni is SEW good!

Next I tried lentil burgers/patties. Wow! I was SEW surprised that they tasted SEW good!
 

The following is my own recipe.

RAW Lentil Burgers/Patties

1/4 cup lentil sprouts
1/2 cup chopped mushrooms
1/4 cup chipotle, chopped
1/4 teaspoon dried onions
1/4 cup cashews, soaked & drained
1 carrot, shredded
dash Liquid Aminos
dash Miso

Soak cashews at least 4-8 hours, drain and refrigerate or freeze for later use. 
HINT - I soak at least one cup over night, drain & rinse, and after towel drying, I toss the cashews in a ziploc and freeze for later use. 

In the food processor, pulse everything until mixed. Scoop out a large spoonful and shape into patties. Depending on size, makes 2-3 patties. 

These can be grilled, pan fried or dried in the dehydrator. If you have a control setting on the dehydrator, set at 110° - 115° and 'cook' approximately 3-8 hrs. 

Above, This was my first attempt.

And these were the second batch made with 

Lentil sprouts and Mung Bean sprouts. Still good!

From Rbudladi

 

Macaroni & Cheese

1 small onion, finely chopped
1/4 cup vegan butter
1/4 cup flour
3 cloves garlic, minced
juice of one lemon
1 can (13.5 oz.) coconut milk
1/4 cup nutritional yeast
2 tablespoons ground mustard
2 teaspoons tumeric
1 teaspoon paprika
1 box pasta
1 tomato, sliced
salt and pepper

Preheat oven to 450*.  While cooking pasta according to package directions do the following:

Heat butter in a medium pot over medium heat.  Add onions, a few pinches of salt; simmer until translucent, about 5 minutes.  Add flour and whisk to thicken.  Add garlic and cook for a few more minutes on medium low.

Add lemon juice and stir.  Add coconut milk, nutritional yeast, mustard, tumeric, paprika, and a few pinches of salt.  Let simmer, stirring occasionally, for about 15 minutes.

 Place noodles in a baking dish.  Top cooked noodles with sauce.  Top with sliced tomatoes.  Bake for 8-10 min.

Adapted from http://www.loveandlemons.com/2013/01/31/vegan-mac-cheese/#more-7004
Follow link to see recipe with Panko crumb topping baking instructions.

Grilled Avocado

2 ripe avocados
5 or 6 fresh basil leaves
juice of 1/2 lemon
course salt
4 thick slices of bakery sourdough bread

Preheat grill to medium (375*).  Cut avocados in half and remove seeds.  Place the avocado halves cut-side down directly on the preheated grill or on a vegetable grilling rack.  Cook for 8-10 minutes, until the fruit is lightly charred, then transfer to a plate and let cool slightly.

Spoon the grilled avocado out of the peel and into a medium bowl; mash it with a fork until chunky.  Slice the basil leaves into thin ribbons; add to the mashed avocado along with the juice of 1/2 lemon and salt to taste.  Stir well to combine.  Serve with slices of grilled or toasted sourdough bread.

From Kroger Sizzling Recipes for Grilling

Asparagus Brunch Pockets

1 pound fresh asparagus, trimmed and cut into 1-inch pieces
4 ounces non-dairy cream cheese, softened
1 tablespoon almond or soy milk
1 tablespoon Vegannaise or Nayonnaise (vegan mayonnaise)
1 tablespoon finely chopped onion
1 tablespoon diced pimientos
1/8 teaspoon salt
Pinch of pepper
1 tube (8 ounces) refrigerated crescent rolls
2 tablepsoons vegan butter, melted
1 tablespoon seasoned bread crumbs

In a large saucepan, bring 1/2 in. of water to a boil.  Add asparagus; cover and boil for 3 minutes.  Drain and set aside.

In a small mixing bowl, beat the cream cheese, milk, and mayonnaise until smooth.  Stir in onion, pimientos, salt and pepper.

Unroll crescent dough and separate in to triangles; place on an ungreased baking sheet.  Spoon 1 teaspoon of cream cheese mixture into the center of each triangle; top with asparagus.  Top each with another teaspoon of cream cheese mixture.  Bring three corners of dough together and twist; pinch edges to seal.

Brush with vegan butter; sprinkle with bread crumbs.  Bake at 375* for 15-18 minutes or until golden brown.

Adapted from Cynthia Lithicum's recipe in Taste of Home Apr/May 2007, pp. 39-40.

Hoppin' John for Two

1/4 chopped sweet red pepper
1/4 cup chopped green pepper
2 tablespoons chopped onion
1/4 teaspoon garlic powder
1/8 teaspoon salt
1 tablespoon vegan butter
2/3 cup canned black-eyed peas, rinsed and drained
2/3 cup cooked rice

In a small skillet, saute the peppers, onion, garlic powder and salt in the vegan butter for 4-5 minutes or until vegetables are tender.  Stir in peas and rice; heat through, stirring occasionally.

Adapted from Taste of Home's Cooking for 2 Winter 2007, pp. 37-38.