Green Acres - Tofu No-Egg Salad

Tonight I went to GreenAcres Market to pick up the ingredients I need to make Corn Chowder (see previous posting). Since Ava is in Goodland visiting Grandma and Grandad Campbell, I had all the time I needed to walk through the store to see what they have available for Vegans - something I could never do before when I had her with me. As I was walking through the deli, I came across the tell-tale premade sandwiches. Every deli has them and I avoid them at all costs. They have never looked appetizing or healthy, and I always believed if I ate one I would be feeling the effects of it by bedtime. Today, however, was different. I noticed a Tofu No-Egg Salad Sandwich. It looked fresh and the bread still smelled like it came out of the oven only minutes before. I had read eggless egg salad recipes before, but never made it myself. I was curious...and hungry, so I bought one.

It. Was. Amazing!

I have to admit I thought it would be gross, but it wasn't. It was so wonderful and full of flavor. The veggies were crisp, the salad seasoned, and the bread was soft. It was WONDERFUL!

Another bonus: the sandwich was so filling, I could only eat half. Now I can enjoy it again tomorrow!

I encourage anyone who has the opportunity to visit GreenAcres in Wichita or Kansas City to buy this sandwich. You can also buy the no-egg salad in the deli to take home to make your own sandwiches.

I don't know the recipe, but I have the ingredients and will try to mimic it soon. If you recognize these items from a recipe you've used or seen, please let me know.

• Ingredients: firm tofu, spike seasoning, onion powder, dry mustard, cider vinegar, celery, red onion, salt, vegenaise - on multigrain bread
  
  GreeAcres
  Bradley Fair
  8141 E. 21st St.
  Wichita, KS 67206
  316-634-1088
  Hours: 8am-9pm M-F; 10am-7pm Sat.
  
  GreenAcres
  Briarcliff Village
  4175 Mulberry Drive
  Kansas City, MO 64116
  816-746-0010
  
  

TheKindLife.com - Recipes I'm Trying this Week

Both recipes can be found at thekindlife.com

little house of veggie’s yummy looking pasta recipe

Posted by Alicia Silverstone on Jun 18, 2010

I found the recipe for this delicious looking baked pasta dish, and I can’t wait to make it!

Morgan, who runs the Little House of Veggies blog, wrote, “I got this recipe from watching Giada on the Food Network. She is so cute and I love her veggie meals when she makes them! It was so simple to make, but looked so impressive. Make this one when you are having guests over!” Morgan also mentions that this is a dish for oregano lovers... Since the recipe calls for 1/4 cup of oregano! So if you love oregano, definitely try this one out.

I love the way it looks all baked like that! I have had the pleasure of meeting Giada and she was very sweet. She said she really liked The Kind Diet! Hey, maybe if she gets tons of letters from her fans, aka Kind Lifers, saying how much they would love to see her make more veggie dishes, she just might go in that direction! I have a sneaking feeling that she thinks people want the meat dishes, and that might be why she make them, not actually cause she wants to… just a hunch…

Thank you for the recipe Morgan! And to all of you Kind Lifers – let me know if you try this one out!

Morgan’s Pasta alla Formiana

INGREDIENTS:
1 28-ounce can of crushed tomatoes
1 clove garlic, coarsely chopped
1/2 pound whole wheat penne pasta (8 ounces)
1/4 cup olive oil, plus a little extra for drizzling
1/4 cup dried oregano
2 teaspoons sea salt
1/2 teaspoon fresh ground pepper
4-5 very ripe, extra large beefsteak tomatoes, cut in 1/2 inch thick slices

STEPS:
Put oven rack in center of oven.
Preheat oven to 450 degrees F.
Grease an 8x8 inch glass baking dish and set aside.
In a food processor, blend together the crushes tomatoes and garlic.
Pour this mixture into a medium bowl and add uncooked pasta.
Also add 1/4 cup of olive oil, oregano, salt, and pepper.
Toss until all ingredients are coated.
Line the bottom and sides of baking dish with tomato slices.
Then pour the pasta/tomato sauce mixture in the dish on top of the fresh tomatoes.
Layer the rest of the fresh tomatoes on top, to completely cover the pasta mixture.
Drizzle the top with a little extra olive oil, and bake until the tomatoes are crispy and the pasta is cooked (about 1 hour).
Let dish cool about 5 minutes before serving.

**UPDATE** This pasta dish is AWESOME!!!! I love it so much. I ate the entire dish by myself (over the course of a week) and I can't wait to make it again. Bought the ingredients again today. One of my faves for sure!

morgan’s “cheesy” chipotle corn chowder

Posted by Alicia Silverstone on Aug 6, 2010

Morgan is the author of a great vegan recipe blog called Little House of Veggies. This chowder looks very tasty, as do many of her recipes. I can’t wait to be in a kitchen again and give this one a try!

“Cheesy” Chipotle Corn Chowder

Ingredients

Soup
2 tbsp olive oil
3 carrots, peeled and diced
3 celery diced
1 yellow onion diced
3-4 cloves of garlic, minced
5 ears of corn, cut fresh from the cob, or about 4-5 cups frozen thawed corn
2 32-ounce boxes of vegetable stock (you will only use 1 1/2 boxes)
3/4 lb. of small baby yellow potatoes, or a few larger potatoes, cubed
1 chipotle pepper in adobo sauce, seeds removed and chopped (these come in a can, and are found near other Mexican food ingredients in the specialty food aisles.)
3 vegetable bouillon (I like Rapunzel brand found at health food stores)
1 bay leaf
1 tsp. chili pepper
1 tsp. garlic powder
1/2 tsp. paprika
1/2 tsp smoked paprika
salt and pepper to taste
fresh dill, chopped tomatoes, and a few corn chips for garnish
1 batch of cashew "cheese" sauce (recipe follows)

Cashew "cheese" sauce
1 cup raw cashews, soaked for 2 hours or more
about 1 cup water
3/4 cup nutritional yeast
2 tsp Dijon or regular mustard
4-5 sun dried tomatoes
2 cloves garlic
1 Tbsp. Earth Balance Vegan Butter
pinch salt and pepper

Steps

Cashew “cheese” sauce

1. In a blender add the soaked cashews and about 1 cup of water.
2. Blend cashews until smooth. You can add a little extra water if you need to help the cashews blend well.
3. Then add the rest of the ingredients and blend to mix very well. Your cheese should be fairly thick
4. Set aside.

Soup

1. Heat a large soup pot over medium high heat.
2. Add the olive oil, carrots, celery, onions, garlic, and corn and sauté for about 5 minutes, until the vegetables become slightly tender.
3. Add 1 32-ounce box of stock, plus 1/2 of the second 32-ounce box of vegetable stock. You don't have to measure this exactly, just estimate.
4. Add diced potatoes, bay leaf, and all other seasonings except for the "cheese" sauce.
5. Bring to a boil, then cover and simmer for about 34 minutes, or until the potatoes are tender.
6. Remove the bay leaves from the soup, and stir in your cashew "cheese".
7. Cook an additional 5 minutes to let the sauce thicken a little.
8. Taste, and add any additional salt and pepper if needed.

To serve, ladle soup into bowls, and top with chopped tomatoes and a sprinkle of fresh dill. You can also crush a couple corn ships on top to add to the "corn" flavor too.

Thank you, Morgan!

Update 8/29: I made this chowder - finally - and it is so good! Love it. I substituted Not-Chick'N Boullion Cubes for the vegetable ones. I was also out of garlic powder. Other than that I had everything and it was easy. The cashew cheese was simple to make and tasted good. I think I will use it again on mac'n'cheese and other cheese dishes.

Crispy Peanut Butter Treats with Chocolate Chips

More and more Ava wants to help me in the kitchen as much as possible. I try to think of things we can make together that are easy for her, safe for her to eat raw, and otherwise kid friendly. Rice crispy treats seemed to be the obvious way to go. Since I try to make vegan treats and meals AJ and Ava can enjoy as often as possible, I decided this should be no different. I found a great ricemallow marshmallow creme at Healthy Life Market today, but after reading a recipe in The Kind Diet, I decided to try a more unconventional approach. I admit they are not as sugary sweet as the traditional rice crispy, but they are not as greasy either. Besides, anytime I hear Ava say "yummy" after tasting a new recipe, I know it is a keeper!


Find more great vegan treats in The Kind Diet.






Crispy Peanut Butter Treats with Chocolate Chips

1 box brown rice crisps cereal
1 3/4 cups brown rice syrup
fine sea salt
3/4 cups peanut butter or almond butter (preferably unsweetened and unsalted)
1/2 cup grain-sweetened, nondairy chocolate chips or carob chips


Pour the rice cereal into a large bowl. Heat the syrup with a pinch of salt in a saucepan over low heat. When the rice syrup liquefies, add the peanut butter and stir until well combined. Pour over the rice cereal. Mix well with a wooden spoon.




Once thoroughly mixed and cooled to room temperature, stir in the chocolate chips. Make sure the mixture is cool, or you will end up with melted chocolate instead of chocolate chips in your treats.




Turn the mixture out into a 8"x8" or 9"x13" baking dish. Wet your wooden spoon lightly and press the mixture evenly into the pan. Let cool for 1 hour...before cutting into squares or bars.

Recipe excerpt from The Kind Diet by Alicia Silverstone, p. 184

Buy The Kind Diet on Amazon.com

Root Beer Float Cupcakes

During Brett and Amy's visit, Amy came across a recipe for Root Beer Float Cupcakes online. The recipe caught her attention due to Brett's taste for root beer. We decided to make a memory of it and make a batch of the cupcakes. We settled on the recipe below. We bought the root beer at Frostop Drive Inn in Huntington. They make their own root beer and it is the best we've ever had. Unfortunately we had a hard time finding the root beer extract at the local grocery store. The cupcakes were still amazing, but lacked much of the root beer flavor. I went hunting for the extract immediately after their visit and bought some for the next time. I can't wait to make these again!




Batter:
1 Cup Root Beer Soda
1 Teaspoon Apple Cider Vinegar
3/4 Cup Granulated Sugar
1/3 Cup Canola or Vegetable Oil
1/2 Teaspoon Vanilla Extract
2 Teaspoons Root Beer Extract
1 1/3 Cups All-Purpose Flour
1/2 Teaspoon Baking Powder
3/4 Teaspoon Baking Soda
Pinch of Salt

Chocolate Ganache:
5 Ounces Dark Chocolate, Chopped
1/4 Cup Plain Soy milk
1 Tablespoon Maple Syrup

Vanilla Frosting:
1 Cup Vegetable Shortening
3 Cups Confectioner’s Sugar
2 Tablespoons Plain Soy milk
2 Teaspoons Vanilla Extract

DIRECTIONS:
Preheat your oven to 350°F (175°C) and line a dozen muffin tins with cupcake papers.

In a large bowl, combine the soda and vinegar and let stand for a few minutes. Add in the sugar and oil, whisking vigorously until slightly frothy. Integrate your extracts. In a small bowl, combine the flour, baking powder, baking soda, and salt. Gently introduce this dry mixture into your large bowl, being careful not to over mix. Distribute the batter evenly between the prepared tins, filling the cupcake liners approximately ¾ of the way to the top. Bake for 18 to 22 minutes, until evenly browned, and a toothpick inserted into the center of a cupcake comes out clean. After letting the cupcakes cool in the pans for about 10 minutes, remove them to a wire rack and allow them to cool completely before preparing the ganache. When the cupcakes are ready, combine all of the ingredients for the ganache in a microwave-safe container and microwave for about 60 seconds. Stir thoroughly to help incorporate the melting chocolate. If the chocolate is not yet entirely smooth, return the sauce to the microwave for 15 to 30 second intervals, stirring between each heating and watching carefully to ensure that it doesn’t burn. Drizzle the ganache in squiggles over the tops of the cupcakes. You will probably have plenty of leftover ganache, but I don’t see that as a particularly bad thing. Allow the ganache squiggles to fully cool and dry before preparing the frosting.

With your stand mixer, beat the shortening thoroughly, until creamed. Add in the confectioner’s sugar, and beat on a low speed, so as not to spray powder everywhere. Incorporate the soy milk and vanilla, and combine thoroughly, until the frosting is thick and creamy. Apply to your cupcakes and enjoy.

Yield: 12 Cupcakes

Pictures by Amy Boleski
Learn more about this recipe, the author, and buy My Sweet Vegan, by Hannah Kaminsky

Granola

Last week Brett and Amy came for a visit. For those of you who don't know, Brett and Amy left San Francisco, moved their things to Denver, and took a 5 month trip to Australia and Southeast Asia. Recently they returned and are making the rounds visiting family and friends before settling in Denver. Luckily they took a long weekend trip to see us. I was very excited to have a reason to cook and took the opportunity to make homemade granola. I had never made it before and was surprised at how easy it was. I made my first batch on Sunday and haven't been able to stop making/eating it the entire week. I think it is quickly becoming a staple in the Boleski home.

Granola

3 c. rolled oats
3/4 c. slivered almonds
1/2 c. sunflower seeds
1/2 c. pecan halves or pieces
1/2 c. coconut
1-2 T. cinnamon (to taste)
1/4 t. salt
1/2 c. wheat germ (to taste)
2 T. sesame oil (other neutral oils like grapeseed or canola, or unsalted butter may be substituted)
1/2 c. Grade A Dark Amber pure maple syrup
1/2 c. raisins
1/2 c. currants
(any dried fruit may be substituted or added)

Preheat oven to 325 degrees and place rack in center of the oven. Line a baking sheet with parchment paper.

In a large bowl, combine oats, nuts, seeds, wheat germ, cinnamon, coconut, and salt.

In a small bowl, stir together the oil (or melted butter), and maple syrup. Pour this mixture over the dry mixture and toss together, making sure all the dry ingredients are coated with the liquid. Spread onto the prepared baking sheet and bake for 30 minutes - stirring every 10 minutes - until golden brown. Place on a wire rack to cool. The granola may still be sticky when it is removed from the oven, but it will become crisp and dry as it cools. Make sure to break up any large clumps of granola while the mixture is still warm. Once the granola has completely cooled, add the dried fruit and store in an airtight container or plastic bag in the refrigerator. It will keep for several weeks.

Makes 5-6 cups.

Recipe altered from original. To find original recipe, visit The Joy of Baking.

Hi Jessica!

Hello Jessica. My name is Katie Boleski and I work with Anne Loshbough (Matt's mom) at Fairland High School. If you are reading this - which I hope you are!! - she has shared this blog info. with you. I am a 30 year old wife/mother of one. I have been married to my husband (AJ) for 7 years and we have a 2 year old daughter (Ava). Originally from Kansas, we have lived in Ohio for six years, four of them in Proctorville.



I have been an on again/off again vegetarian for years, but recently made the move to a vegan diet. I would probably be considered a wandering vegan since I still eat products containing gelatin and honey, but otherwise I refrain from animal products. Anne has mentioned you and your recent decision to try a vegetarian diet/lifestyle. She also mentioned you are a busy woman with little time to prepare meals - I can relate!!!!

If you are interested, we could help each other with this transition. As you take the time to look through my postings, you will see that I try to post as many "helper" foods as possible - meaning foods that are vegan/vegetarian that are easy to make, not too expensive, and last several meals. Feel free to ask me any questions about different foods and I will answer them as best as I can. I would love to hear what you are making as well. I love new ideas!

Good luck! Katie

Feel free to email me if you would like. :)
kaboleski@gmail.com
katie.boleski@fairland.k12.oh.us

Favorite Recipes Yet!

Spinach and Artichoke Dip

My favorite Vegan recipe to date. As I was making vegan lasagna, I came up with a great spinach and artichoke dip. I've been so happy with it that I haven't been able to stop eating it. I can't tell at all that there isn't an ounce of dairy in it. Super yummy!

Recipe:

1 package (10 oz. each) frozen, chopped spinach, thawed and drained
1 can artichoke hearts, separated
1 package (16 oz) Firm tofu
1 Tbsp. Sugar (optional)
1/4 c. Soy Milk
1/2 tsp. garlic powder or 2 peeled garlic cloves
2 Tbsp. lemon juice
2 Tbsp. freshly minced basil
1 tsp. salt (or to taste - I like more salt than the recipe suggests)
chopped tomatoes (optional)

Mix tofu, sugar, soy milk, garlic, lemon juice, basil, and salt in a blender or food processor. Combination should be smooth, but still have body. Pour mixture into large bowl. Stir in spinach and artichoke hearts. Top with chopped tomatoes if desired.

Heat in microwave or conventional oven until warm. Serve with tortilla chips, pita slices, or your favorite warm bread.


Vegan Tofu Spinach Lasagna

This recipe immediately caught my eye as I am always looking for new ways to experiment with tofu. This recipe also inspired the spinach and artichoke recipe above. It is very easy to make and doesn't take a lot of time. It also makes quite a large lasagna. I'll be eating it all week! I found the recipe at thedailygreen.com. The original published recipe comes from The Vegan Table by Colleen Patrick-Goudreau.

"The tofu 'ricotta' has a wonderful creamy texture and boasts all the familiarity of the traditional lasagna that most of us grew up with."

SERVINGS
8 to 10

INGREDIENTS
1/2 to 1 pound (225 to 455 g) lasagna noodles
2 packages (10 ounces, or 280 g, each) frozen, chopped spinach, thawed and drained
1 package (16 ounces, or 455 g) firm tofu (not silken)
1 tablespoon (13 g) granulated sugar (optional)
1/4 cup (60 ml) nondairy milk (such as rice, oat, soy, almond, or hazelnut), or as needed
1/2 teaspoon garlic powder or 2 peeled garlic cloves
Juice from 1/2 lemon (about 2 tablespoons [30 ml])
2 tablespoons (5 g) minced fresh basil (about 20 leaves)
1 teaspoon (6 g) salt (or to taste)
4 to 6 cups (980 to 1470 g) tomato or pasta sauce of your choice

DIRECTIONS
Preheat oven to 350 degrees F; (180 degrees C, or gas mark 4).

Cook lasagna noodles according to package directions or use "no-boil" lasagna noodles. Drain and set aside.

Squeeze as much water from spinach as possible and set aside. (If using fresh spinach, blanch first.)

Place tofu, sugar (if using), milk, garlic powder, lemon juice, basil and salt in a blender or food processor and blend until smooth. The tofu "ricotta" should be creamy but still have body.

Transfer to large-size bowl, and stir in spinach. Continue tasting until you get amount of salt just right.

Cover bottom of 9 x 13-inch (23 x 33 cm) baking dish with a thin layer of tomato sauce, then a layer of noodles (use about one-third of noodles). Follow with half the tofu filling. Continue in the same order, using half the remaining tomato sauce and noodles, and all remaining tofu filling. End with remaining noodles, covered by remaining tomato sauce. Bake for 40 to 45 minutes, until hot and bubbling.

SERVING SUGGESTIONS AND VARIATIONS
Add meatless meat crumbles to your tomato sauce for more texture and body. For more cheesiness, add shredded nondairy mozzarella cheese to each layer.

This recipe is also great for making stuffed shells. To do so, stuff pasta shells with the tofu ricotta from this recipe, place them in a baking dish, pour on tomato sauce and bake in a 350 degrees F (180 degrees C, or gas mark 4) oven for 20 to 30 minutes.

Excerpted from The Vegan Table by Colleen Patrick-Goudreau. © Fair Winds Press 2009