Spicy Red Bean and Tofu Jambalaya

IMG_3393This dish can be put together in 30 minutes or less but tastes like it’s been simmering for hours. My secret is a homemade cajun spice mix I always keep on hand for a quick kick of flavor! You can also use Emeril’s Essence right off the shelf.

Ingredients:

  • 2 cups pre-cooked brown rice
  • 14 oz. package extra-firm tofu, drained and pressed
  • 2 tbsp. Cajun spice mix, homemade or store-bought (recipe follows)
  • 1 tablespoon minced garlic
  • 1 bunch scallions, sliced (reserve 1/4 cup)
  • 2 stalks celery, minced
  • 1 large green bell pepper, diced medium
  • 1 medium tomato, diced (or 3/4 cup canned, undrained)
  • 1 14-oz can kidney beans, drained and rinsed
  • 2 tbsp. Earth Balance non-dairy margarine
  • 2 tbsp. canola oil
  • Hot cayenne pepper sauce (optional)

Prepare the tofu. Cut block horizontally across to make two slabs. Sprinkle both sides liberally with 1 tablespoon Cajun seasoning. Sear in a hot pan coated lightly with a bit of canola oil, about 5 minutes on each side (cast iron is ideal). Remove from pan and set aside. Cut into bite-sized cubes or strips.

Add canola oil to the pan and sauté scallions, celery and bell pepper until translucent, about 5-7 minutes. Add garlic and sauté 1 minute more. Add tomato, 1 tablespoon Cajun seasoning and margarine, stirring until melted. Reduce heat to medium low. Toss in the rice and beans and heat through. Lastly, add the tofu back into the pan and stir occasionally until heated through. Adjust seasoning, adding more Cajun spice as desired. Garnish with reserved scallions. Serve hot sauce on the side.

Cajun Spice Mix

2 1/2 tablespoons paprika

2 tablespoons salt

2 tablespoons garlic powder

1 tablespoon black pepper

1 tablespoon onion powder

1 tablespoon cayenne pepper

1 tablespoon oregano

1 tablespoon dried thyme

Mix all ingredients and store in airtight container.

Soup Magic: Hearty Lentil

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Lentil is one of my favorite high-protein meal soups. It’s simple and low maintenance, and comes together in just a few minutes.

 I enjoy cooking soup on the stove—that aromatic slow-simmering, stirring, tending, nurturing activity.

But, during the work week I usually don’t have that kind of time. The last thing I want to read in a crockpot recipe is the direction to sauté vegetables before adding them to the crockpot. If I had time to do that, well I would probably take it all the way on the stove!

Instead, I left my crock pot in charge this morning, and brisked out the door for work. By lunch time I had a rich, satisfying stew, and lots of it. I think about what a prepared cup of soup costs, about $3. For less than that, I could feed a family of four, dinner sized portions of this hearty, healthful, tasty meal. Just saying…

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Hearty Lentil Soup

1 ½ cups raw brown lentils, rinsed

2 cloves garlic, minced

1 medium onion, diced

2 or 3 carrots, peeled and diced

2 or 3 stalks celery, diced

Handful of celery tops (optional)

2 bay leaves

1 tsp. ground cumin

1/2 tsp. ground coriander

Big sprig of fresh thyme (or 2 tsp. ground)

5-6 cups vegetable broth (or water)

Fresh ground black pepper to taste

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Prepare all ingredients and add to crockpot. Cover and cook on low for 4 hours. Stir and check for seasonings. Depending on your broth, you may wish to add salt. With a pair of tongs or a fork, fish out and discard the bay leaves, thyme stems and celery tops, if used. Add a generous grind of pepper and add broth if needed, depending on how “soupy” you like it.

Yield:  4-6 big servings

Vegan Korean Barbecue

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I’ve been exploring Korean cuisine this week. I am so pleasantly surprised to find recipe websites featuring vegan Korean food. My favorite is a blog right here on WordPress!

I found this delicious recipe at Vegan 8 Korean blog. Click here for this recipe in its original form.   It’s a vegan version of the classic Korean Bulgogi, a flavorful sesame-soy garlic marinated meat dish. The soy curls lend themselves so well to this dish with their firm yet tender texture, absorbing the flavors perfectly.

The recipe is very quick and easy, too–less than 30 minutes from prep to stovetop to table.

soak

Cover the soy curls with hot water and soak for about 10 minutes, while preparing the rest of the ingredients and start the rice cooking (if using).  Drain curls and allow to cool for a couple minutes, then squeeze out the excess water.

marinate

Mix up the marinade ( I added a teaspoon of Korean red pepper powder for a little kick).

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Toss the soy curls with marinade and onions

cook

Saute until onions and soy curls are lightly browned and sauce thickens.

beforeReady to Serve

Click here for the full recipe!

 

Tofu Black Bean Quesadillas

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I’ve been working pretty hard the past couple of weeks, planning for a big upcoming event. This is where my diet tends to break down and food choices get kind of lax. Too tired to even think about dinner by the time I get to Sunday evening.

Sometimes, however, while rummaging around in the fridge I am hit with that second wind of inspiration. I thought about how I really enjoy scrambled tofu and how easy it is to flavor up with Indian spices and garlic. Tofu absorbs whatever you add to it. So I decided to flavor it with Mexican spices and see if I could make it like taco filling. It worked really well!

 I put it together with whole grain tortillas, leftover black beans, faux cheese, cilantro and green onions. This will make a great filling for tacos, casseroles, nachos or salads too. Dinner crisis averted!

Tofu Taco Filling

1 12-ounce package extra-firm tofu, pressed or squeezed well and crumbled

2 tsp. olive oil

1 clove garlic, minced

1/2 cup diced onion

1/2 tsp. cumin

2 tbsp. chili powder

1 tsp. salt ( or less depending on your taste)

1/2 cup water

Saute the onion in olive oil until translucent, about 5 minutes. Add garlic and saute about 30 seconds. Add tofu and sauté for about 10 minutes, until lightly browned. Add spices, salt and water to combine well. Cook and stir over low heat until moisture is absorbed. Check for seasoning and serve hot.

Soup Magic: Spicy Black Bean

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Another weeknight meal I pulled off with minimal work! This soup didn’t even require any vegetable chopping! Can it get any easier?

I fired up the crockpot and added a few ingredients and let it cook on low for four hours. Dinner. Done.

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Spicy Black Bean Soup

Ingredients:

4 cups cooked black beans

3 cups vegetable broth

16 ounces of your favorite tomato salsa

2 teaspoons ground cumin

Method:

Place all ingredients in crockpot and cook, covered, on low for 4 hours. Feel free to add a cup or so of frozen corn or other vegetables near the end of the cook time. Make it your own!

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Yield: 4 – 6 servings