white pepper - vegetarian recipes

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Spicy Bbq Cauliflower Salad Bowl

Freezer-Friendly Vegetarian Chili










white pepper vegetarian recipes

Hemp-Mus

March 30 2020 Meatless Monday 

This twist on hummus is a favorite at Datz in Tampa, Florida. Their executive chef, James Williams, says: “You can say this dish is perfect for Meatless Monday because it isnt just meatless but it takes it one step farther using the hemp hearts -- its unique and a healthier option for the veg-head looking looking for more interesting items to eat. We joke, but its all cool beans, man.” Want more meatless recipes like this? Subscribe to our newsletter for a weekly selection of plant-based recipes delivered right to your inbox! Serves 6 - 15 oz. chickpeas - 2 tsp white pepper - 1 1/­­2 cup lemon juice - 1 cup hemp hearts - 3 tablespoons turmeric - 3 tablespoons garlic -  1/­­2 cup garlic oil - 9 oz. tahini - Water as needed   Method: 1. Sautee garlic in oil until golden brown. 2. Place all ingredients into mixer. Set to mix while slowly adding water until smooth. 3. Hemp-mus is ready to serve with your choice of crackers! The post Hemp-Mus appeared first on Meatless Monday.

Whipped Mashed Potatoes With White Bean Gravy

November 22 2019 Isa Chandra Moskowitz 

Whipped Mashed Potatoes With White Bean Gravy photo by Joshua Foo, styling by me Feeds about 10 Let’s face it. The most important thing at the holiday table is going to be mashed potatoes. Hot on its heels is going to be gravy. So why mess around with anything less than the creamiest, fluffiest, lushest most dreamy taters? The secret here is twofold: Fold 1) Ingredients. Lots of cashew cream and buttery coconut oil. And fold 2) Method: whipping it all to high heaven with a hand mixer. You incorporate air, plus remove all the clumps without overmixing. No one will be able to resist these! The gravy I’ve used here is akin to a white pepper gravy. Thick and creamy with a lil’ kick. It starts with a roux (that’s toasted flour and oil to you, bub) for a deep sultry flavor and velvety thickness. It’s a really nice customizable recipe in that if you want to make it a mushroom gravy you can certainly add sautéed mushrooms before or after blending. If you want to make it a sausage gravy chop up some sausages and add them at the end. And so on! These recipes are from Superfun Times. Ingredients For the potatoes: 5 pounds russet potatoes, peeled and cut into 1 1/­­2 inch chunks 3/­­4 cup cashews, soaked in water for at least 2 hours (if you have a high speed blender soaking is not necessary) 3/­­4 cups vegetable broth, at room temp 1/­­3 cup refined coconut oil, at room temp 1/­­3 cup olive oil 1 1/­­4 teaspoons salt Fresh black pepper Thinly sliced chives for garnish, if desired For the gravy: 2 tablespoons olive oil 1 medium yellow, roughly chopped 4 garlic cloves, chopped 2 teaspoons dried thyme 2 teaspoons dry rubbed sage Several dashes fresh black pepper 3 cups vegetable broth, plus additional for thinning 2/­­3 cup all purpose flour 3 cups cooked navy beans (2 15-oz can, rinsed and drained) 1/­­3 cup tamari or soy sauce Salt to taste For the gravy: Directions Place potatoes in a pot and submerge in cold water by about an inch. Sprinkle about a teaspoon of salt into the water. Cover and bring to a boil. In the meantime, drain cashews and place in a blender with vegetable broth and blend until completely smooth, scraping the sides with a spatula occasionally to make sure you get everything. If you have a high speed blender this will take about a minute. In a regular blender it will take around 5 so give your blender a break every now and again. Back to the potatoes, once boiling, lower heat to a simmer, uncover and cook for about 12 minutes, until fork tender. Drain potatoes, then place back in the pot. Do a preliminary mash with a potato masher, just to get them broken up. Add half of cashew mixture, coconut and olive oil, salt and pepper and mash with a potato masher until relatively smooth and no big chunks are left. Now comes the creamiest part. Add the remaining cashew mixture, mix it it, then use a hand blender on high speed to whip the ever loving life out of them. They should become very smooth, fluffy and creamy. Taste for salt and pepper along the way, transfer to a serving bowl, garnish with chives and serve! Preheat a saucepan over medium-high heat. Sauté the onion and garlic in the oil for about 5 minutes. Add the thyme, sage and black pepper (I like a lot of black pepper in this) and cook for about 3 minutes more. While that is cooking, stir the flour into the broth until dissolved. If you have an immersion blender, then add the beans, broth mixture, and tamari to the saucepan. Blend immediately and lower the heat to medium. Stir the gravy often for about 10 minutes while it thickens. Use broth to thin as necessary.  If you are using a regular blender, add the beans, broth mixture, and tamari to the blender and blend until smooth. Transfer the onion and the other stuff from the pan to the blender. Puree again until no big chunks of onion are left. Add back to the pot and stir often over medium heat to thicken. Once the gravy thickens, reduce the heat to low. Now you can decide exactly how thick you want it by whisking in extra broth, anywhere from 1/­­2 cup to 3/­­4 cup. Cook for about 10 more minutes to let the flavors deepen, stirring occasionally, adding broth as necessary. Taste for salt. Keep gravy covered and warm until ready to serve.

Spinach Salad with Baked Tofu and Carrot Ginger Dressing

April 1 2019 Meatless Monday 

This light, refreshing salad is a perfect side that can also stand on its own thanks to the protein-rich spinach and tofu. To save time, you can press the tofu and make the peanut sauce and dressing the night before for a quicker and easier prep time! This recipe comes to us from Triad to Wellness . Want more meatless recipes like this? Subscribe to our newsletter  for a weekly selection of plant-based recipes delivered right to your inbox! Serves 2 Spinach Salad 6  ounce  bag of spinach 3/­­4  cup  carrots 3/­­4  cup  edamame 3  tbsp  hemp seeds,  seeds 14  ounces  firm tofu,  drained, pressed and cut into 1″ cubes   Peanut Sauce 1/­­4  tsp  coconut oil,  olive oil can be substituted 2  garlic cloves,  minced 2  tbsp  low sodium tamari,  soy sauce or coconut aminos can be substituted 3/­­4  cup  water 1  cup  coconut milk,  canned 3/­­4  cup  coconut water 2  tbsp  red curry paste 3/­­4  cup  peanut butter,  smooth 1  tbsp  sorghum syrup,  honey can be substituted red pepper flakes,  optional   - Carrot Ginger Dressing 1/­­4  cup  olive oil 1  tsp  sesame oil 1/­­4  cup  white vinegar 2  tbsp  white miso,  white chickpea miso can be substituted 1  tbsp  tahini 2  medium carrots,  peeled and chopped 1  inch long  piece fresh ginger,  peeled and cut into circles 1  tsp  sorghum syrup,  honey can be substituted 1/­­4  tsp  salt 1/­­4  tsp  white pepper   Preheat oven to 400? F. To drain and press tofu, roll tofu in a clean dish towel and place on a clean plate. Cover tofu with the flat side of another plate. Stack three heavy books on top of plate and set aside to allow liquid to drain from the tofu for at least 15 minutes. (This step can be prepped the night before.) To make peanut sauce, heat coconut oil over medium heat in a medium saucepan. Add garlic, sauté until lightly browned. Whisk in tamari, water, coconut milk, and coconut water. Add curry paste and stir for 1 minute. Whisk in peanut butter and sorghum syrup, bring to a simmer. Cook for 5 minutes. Add red pepper flakes if desired. Remove from heat. Cut tofu into 1 inch cubes. Place tofu cubes in a single layer on a lined baking sheet pan with parchment paper. Bake until firm, approximately 20 minutes. Remove tofu from oven, baste tofu with 1/­­4 cup peanut sauce, set aside. In a high-speed blender add all of the ingredients for the carrot-ginger dressing, blend until smooth. Refrigerate the dressing for at least 15 minutes so the flavors meld. In a medium salad bowl, toss together spinach, carrots, edamame, 2 tablespoons hemp seeds, remaining peanut sauce, basted tofu, and 6 tablespoons of carrot ginger dressing in a large bowl. Sprinkle the top of salad with 1 tablespoons hemp seeds. The post Spinach Salad with Baked Tofu and Carrot Ginger Dressing appeared first on Meatless Monday.

Jicama Bao

February 4 2019 Meatless Monday 

Inspired by the Oscar nominated Pixar’s short film ‘Bao,’ Instagrammer WoonHeng  created a Jicama Bao recipe  to celebrate Chinese New Year. Serve these hot steamy baos on a bamboo steamer with Chinese tea for a light but satisfying lunch.   Follow WoonHeng on Instagram  for more great plant-based recipes.   Makes about 12 baos - 2 medium jicama, shredded - 2 medium carrot, shredded - 3 tsp avocado oil - 3 tbsp chopped cilantro - salt and white pepper to taste - 1 16 oz. package of bao flour, prepared based on package instruction, used plant-based milk as replacement – yields about 12 baos. Bao flour available online or at any Asian grocery store.   In a heated pan with 3 tsp avocado oil, sauté carrot until oil turns orangey, add jicama, and stir fry until jicama is soft. Season with salt and pepper and add cilantro. Set aside to cool. You may refrigerate this overnight until ready to use. Prepare 12 3×3 square parchment paper. Make bao according to package instruction. Fill a heaping 2 tbsp of the jicama mixture in the middle, pleat to seal the bao. Place on parchment paper. Repeat until you have all the baos ready. Cover the bao with a partially wet paper towel to avoid dryness while you are working on the dough. Boil water in steamer, steam bao for 20 mins. To get the crusty look, pan fried them with some sesame seeds until golden brown. Serve warm with a cup of Chinese tea and you can now enjoy dim sum at home too. The post Jicama Bao appeared first on Meatless Monday.

Vegan Cream Cheese

December 5 2018 VegKitchen 

Vegan Cream Cheese Have you ever tried vegetable cheese? It’s delicious and easy to prepare. It’s also healthy and nutritious! The cheese can be eaten right away, but its taste is refined over time. I suggest letting it rest for at least 8 hours. Save Print Vegan Cream Cheese Serves: 1 cup   Ingredients 1 cup raw cashews (unsalted) 2 tbsp. pressed lemon 2 tbsp. apple vinegar 3 tbsp. water ½ tsp. garlic powder ½ tsp. white pepper ½ tsp. salt Instructions Soak cashews in a bowl of water for at least 12 hours. The more they soak, the creamier the cheese will be. The next day, drain well. Pour all the ingredients into the blender and blend for a few minutes until you obtain a homogeneous, creamy preparation. Transfer the resulting preparation into a ramekin or a small glass bowl. Keep cheese in the fridge for about 8 hours before serving, so the flavor will develop. Like all cheeses, it is better at room temperature. Take cheese out of the fridge a little before eating. 3.3.3077   The article Vegan Cream Cheese appeared first on VegKitchen.

Crispy Fried Cauliflower Wingz

December 5 2017 Vegan Dad 

Crispy Fried Cauliflower Wingz This recipe is perfect for your upcoming holiday party! Or tuck it away until the Super Bowl. An indulgence, to be sure, but you deserve it. Ive been meaning to work up a recipe like this since the cauliflower wings craze hit the interwebs a while ago, but I never got around to it. These are crispy and flavourful, and remain so even when they are no longer hot. The boys doused theirs in Buffalo hot sauce, while the rest of us stuck to a sweet BBQ sauce. Delicious!  INGREDIENTS - 1 large head of cauliflower, cut into florets Brine - 2 cups cold water - 1 tsp garlic powder - 2 tsp onion powder - 2 tsp smoked or seasoned salt - 2 tsp paprika - 1 tsp poultry spice Batter - 2 cups all purpose flour - 1 cup panko crumbs - 1/­­2 cup chickpea flour - 1/­­2 cup tapioca flour/­­starch - 1 tbsp each: onion powder, garlic powder, paprika, Italian seasoning - 1 tsp white pepper - 2 tbsp apple cider vinegar - 3 cups plain soy milk (more if needed) METHOD 1. The day before: mix together the brine ingredients (I use a blender). Pour into a large freezer bag, then add the cauliflower florets. If your cauliflower is very large, you can make a 1.5 recipe of the brine.  2. Remove as much air a possible so the brine is making maximum contact with the brine. Refrigerate for at least 12 hours, rotating the bag as needed for even brining.  3. The Day of: drain cauliflower in a colander. Heat oil in a deep fryer to 350 degrees. 4. While cauliflower is draining, whisk together the dry ingredients for the batter (i.e. flour to white pepper).  5. Dredge the cauliflower in the flour mixture in batches until coated. Shake off all excess and place on a baking sheet. 6. In a separate bowl, whisk together vinegar and soy milk. Add enough of the soy mixture to the remaining flour mixture to make a thickish batter. Add more soy milk if needed. 7. Add some pieces of cauliflower to the batter. Turn to coat. Leave the cauliflower in the batter for a few minutes to allow the batter to soak into the dredging flour. 8. Shake off excess batter and transfer to a cooking tray or plate.  9. Fry in oil, 3-4 minutes per side, until deep golden brown. Make sure your oil is not too hot or the outside will burn before the cauliflower is cooked. 10. Drain on paper towels and serve while still hot. NOTE 1: while one batch is frying, add another to the batter so it can soak. Repeat. NOTE 2: add more soy milk to the batter, if needed. The dredging flour will thicken the batter a bit, so just thin it down again. 

Mushroom Chickpea Soup with Veggies and Greens

November 2 2015 Vegan Richa 

Mushroom Chickpea Soup with Veggies and Greens It is getting chilly out some days and I have been craving peppery brothy soups for dinner. This is an easy soup in which you can add whatever you have in the fridge or pantry. Use any beans or lentils, some mushrooms and greens, veggies and some light peppery spices. Simmer and serve.  The garlic and ginger add a lot of flavor. Black pepper, white pepper, cinnamon and cumin add a deep complex profile to the warming flavorful broth. Add other veggies of choice. Add some cooked pasta for variation.   The next few weeks will be about trying to balance between 2 big events. Diwali on Nov 11 (that is so close!) and thanksgiving and then the rest of the holiday season. I found Diwali Bazaar on Amazon just today. I am off shopping for some Indian clothes and thinking of Diwali recipes for the week.Continue reading: Mushroom Chickpea Soup with Veggies and GreensThe post Mushroom Chickpea Soup with Veggies and Greens appeared first on Vegan Richa.

Truffle-Porcini Popcorn

November 25 2014 Vegetarian Times 

1. Heat truffle oil, 1 tsp. rosemary, and 1 tsp. porcini powder in a small saucepan over medium heat 2 minutes, or until warm and sizzling. Season with salt, if desired. 2. Pour truffle oil mixture over popcorn, and toss well to coat. Sprinkle with remaining 1/­­2 tsp. rosemary, remaining 1 tsp. porcini powder, and white pepper.

Cheese sticks

March 9 2013 Veganpassion 

Cheese sticks These ones are really delicious. And if they are spared till cooled down, they fit perfectly to every salad, at a buffet, as a half-time snack or for dipping. Vegan cheese isn't easy to find and contains often a lot of chemistry, which doesn't whet ones appetite. But I like the cheese I used here. Well, it doesn't melt like "real" cheese, but there are several tastes offered and it tastes well cold or cooked without any artificial aftertaste. For this recipe I decided for the spicey one. With this the sticks smell and taste lusty appetizingly. For 20 sticks: 10 oz. puff pastry (300g) 1 bunch of mixed herbs (Chervil, Parsley, Dill, mint) 10 green olives marinaded 3 tablespoons olive oil 3 oz. vegan cheese (100g) 2 tablespoons vegan cream white pepper and salt Roll the pastry to a 10x14inch rectangle (25x35cm). Chop the herbs and olives finely, shred the cheese and mix it with the olive oil and cream. Season well. Halve the dough. Spread the herbs-cheese-mixture onto the one half, then lay the other on top. Cut the dough into 20 stripes. Bake them on a pan applied with baking paper for about 30 minutes at 360°F (190°C). Ready! Feasting is that easy :-)

Roasted Garlic Parsnip Spinach Shepherd’s Pie

December 24 2018 Meatless Monday 

This take on a meatless shepherds pie will brighten any holiday table. Lightened up with parsnips rather than potatoes and seitan or beans rather than meat, this light dish will leave plenty of room in your belly for holiday treats. This recipe comes to us from Robin Asbell. Serves 6   - For the Parsnips: -  - 8 cloves garlic whole, peeled - 2 tablespoons extra virgin olive oil - 2 pounds parsnips (5 cups chopped) - 1 cup non-dairy milk or milk - 1 teaspoons salt - 1/­­2 teaspoon white pepper   - For the Filling -  - 12 ounces spinach washed - 2 tablespoons extra virgin olive oil - 2 large onions chopped - 2 large carrots chopped - 3 tablespoons unbleached flour or white rice flour for GF - 3 tablespoons fresh sage chopped - 1 cups non-dairy milk or milk - 1 cup vegetable stock - 2 teaspoons tamari - 1 teaspoon salt - 1/­­2 teaspoon freshly ground black pepper - 8 ounces seitan, or a can of drained white beans, optional   Pre-heat the oven to 400 F. Place the garlic cloves and olive oil in a small metal bowl and cover with foil, and roast for 20 minutes. The garlic should be very soft and browned. Take out to cool. In a large pot, place the parsnips and cover with water. Bring to a boil over high heat, then reduce to medium low and simmer until the parsnips are very soft. Test by piercing with a paring knife. Drain well. Transfer the garlic and oil to a blender or food processor, and add the parsnips and salt. In a food processor, puree completely before adding the milk. In a blender, add the milk and puree. When smooth, transfer to a large piping bag with a large star tip, or just reserve to spread on the pie. Prepare a 9×13 inch pan or other medium casserole. For filling: Boil a large pot of water and drop the spinach in, cook for about 2 minutes, then drain. Rinse with cold water, squeeze out, then spread on a thick kitchen towel, roll up, and squeeze until very dry. In a large pot, heat the olive oil and saute the onions and carrots until golden and tender, about 10 minutes. Sprinkle the flour over the onions in the pan and stir to coat the vegetables with flour and eliminate any lumps. Gradually stir in the milk and stock, and cook over medium heat until thick. Add salt, tamari and pepper and stir. Take off the heat and stir the spinach (and seitan or beans, if using) into the sauce, then spread in the 9×13 inch casserole. Pipe the parsnips on top of the spinach filling as shown, or place dollops on top and spread them with a spatula. Spritz with a little olive oil, then bake at 400 for 35 minutes. Optionally, use a broiler and watch carefully for a few minutes to get the parsnip topping nicely browned. The post Roasted Garlic Parsnip Spinach Shepherd’s Pie appeared first on Meatless Monday.

Vegan Parmesan

October 20 2018 VegKitchen 

Vegan Parmesan Here is a recipe that will replace Parmesan cheese. Fast and very easy to make, this vegan parmesan does not contain any products of animal origin. The taste is, of course, different from the traditional Parmesan, but once you get used to it there is no way you will put cow’s milk cheese on your pasta. This vegetable Parmesan is really delicious and you can use it on all your preparations. I added in some sesame seeds (rich in calcium) and yeast powder (naturally rich in vitamins B1, B2, B5, B6, B9, PP, magnesium, zinc, phosphorus, protein and fiber, source of iron and vitamin B12).   Save Print Vegan Parmesan Prep time:  10 mins Total time:  10 mins   Servings: 1 cup Ingredients 1 cup of cashews 4 tablespoons yeast 1 pinch of pink Himalayan salt, otherwise your usual salt 1 pinch of white pepper Instructions Add all the ingredients to a blender or a food processor Pulse and mix at regular intervals for a few seconds and not continuously. You must get a powder. Keep your Parmesan in a glass jar that you can close. Leave it in the fridge. To use on all dishes, instead of Parmesan! 3.3.3077 […] The post Vegan Parmesan appeared first on VegKitchen.

Spelt Berry Salad

April 25 2016 Meatless Monday 

This protein-packed salad combines whole grain spelt, edamame, fresh herbs and vegetables, and a light dressing  lemon juice and apple cider vinegar dressing. The result is a satisfying meal perfect for lunch or dinner. This recipe comes to us from our friends at M Cafe. Serves 8-12 - 1 cup (6 oz) whole spelt berries - 2 cups frozen edamame - 1 cup carrot, diced - 1 cup celery, sliced - 1 cup green bell pepper, diced - 1 cup cucumber, diced - 1/­­4 cup scallions (green tops only), chopped - 1/­­4 cup parsley, chopped - 1/­­3 cup dill, chopped - 1/­­2 cup vegan mayonnaise - 1 tablespoon lemon juice - 1/­­4 cup raw apple cider vinegar - 1 tbsp. vegan honey or brown rice syrup - 1/­­4 teaspoon sea salt - 1/­­4 teaspoon white pepper Soak spelt berries for at least 4 hours or overnight.  Drain well, and add to a pot of lightly salted boiling water (at least a quart). Boil for 20 - 30 minutes, or until grains are completely tender.  Drain well and rinse under cool water.  Drain again and set aside. Meanwhile, make dressing by combining mayonnaise, lemon juice, apple cider vinegar, honey, salt and pepper in small bowl. Set aside. In large mixing bowl, combine cooked spelt berries with chopped vegetables and herbs.  Fold in dressing, and let sit for a few minutes to allow flavors to blend before serving. The post Spelt Berry Salad appeared first on Meatless Monday.

Curried Butternut Velvet Soup

December 29 2014 Meatless Monday 

This simple soup comes together quickly, but dress it up with garnishes of pomegranate seeds (called arils) and fried sage leaves and you’ve got a dish worthy of company! To fry sage leaves, simply heat oil in a pan and cook them for about 5 seconds. This recipe comes to us from Priscilla of She’s Cookin’. Serves 4 - 1 small butternut squash, roasted - 1 medium sweet potato - 1 tablespoon extra virgin olive oil - 1 leek, sliced - 1/­­2 cup dry white wine - 3 cloves garlic, minced - 3 cups almond milk - 2 teaspoons curry -  1/­­2 teaspoon harissa - 1/­­8 teaspoon white pepper - Garnish: pomegranate arils, fried sage leaves, pistachios - 1 pat butter, optional Preheat oven to 375 degrees Cut the butternut squash in half lengthwise and remove the seeds and stringy pulp. Put the halves flesh side down in a baking dish, add 1 cup of water. Wrap the sweet potato in aluminum foil. Bake the squash and sweet potato for 30 minutes until you can pierce through the skin easily. While the squash is roasting, heat olive oil in a skillet over medium heat. Cook leeks until softened, about 5 minutes. Add garlic and spices, stir and cook for another minute. Add wine and cook for another two minutes to meld the flavors. Set aside. Remove the squash and sweet potato from the oven. When the squash to cool enough to handle, scrape the flesh from the skin. Cut the sweet potato into half, no need to peel – it will be totally pureed and you’ll retain all the nutrients in the skin. Add the squash, sweet potato, leek-spice mixture, and almond milk to your blender. Process on until smooth. Place in a saucepan to heat, stir in butter to add a touch of richness, if desired. The post Curried Butternut Velvet Soup appeared first on Meatless Monday.

Roasted Winter Veggies and Tofu with Orange Cranberry Sauce

November 27 2013 Vegan Dad 

Roasted Winter Veggies and Tofu with Orange Cranberry Sauce I thought I would squeak in one last recipe before American Thanksgiving just in case you arent sure what you are making this year.  I love this method for roasting veggies because it produces a dish reminiscent of the Sunday roasts of my youth.  The potatoes are my absolute favourite.  All of this can be made in one pan, so it makes for a less busy holiday kitchen.  The real key here is the cast iron skillet, so if you dont have one go borrow one.   INGREDIENTS Roasted Veggies - 1/­­4 cup margarine - 3 leeks, halved lengthwise and sliced in 1/­­2 inch slices - 3 shallots, halved and sliced - 1 large sweet onion, halved and sliced - 4 garlic cloves, chopped - 6 sprigs of fresh thyme - a variety of winter veggies: 1 used 3 turnips, 6 large Yukon Gold potatoes, and 6 large carrots,   chopped into large chunks (you want enough to fill up your pan) - 2 cups vegetable broth - salt and pepper to taste Tofu with Orange Cranberry Jus - 1 pkg firm tofu, cut into twelve pieces - salt and pepper - 2 tbsp margarine - 2 cups vegetable broth (more as needed) - 1/­­8 tsp white pepper - 1/­­2 tsp poultry spice - 1/­­2 cup chopped cranberries - 2 tbsp brown sugar - 2 tbsp orange juice - salt and pepper to taste METHOD Roasted Veggies Preheat oven to 400 degrees 1. Heat a large 14 cast iron skillet over med-hi heat.  Melt margarine, then saute leeks, shallots, and onion for 5-7 mins, until nice browned and golden.  Add garlic and thyme and saute for 1 min. 2. Add veggies and mix well to coat.  Cook veggies for 5 mins, stirring regularly to heat through.  Add broth and cook for another 5 mins, stirring regularly.  Season to taste. 3.  Place pan in the oven, uncovered.  Roast veggies for about 45 mins, stirring about every 10 mins, until veggies are golden and tender and broth has reduced. Tofu with Orange Cranberry Jus 1. While veggies are roasting, salt and pepper both sides of the tofu.  Set aside. 2. When veggies are done roasting, remove thyme stems, transfer veggies to a serving bowl and keep warm in the oven. 3. Without cleaning the pan, return it to the stove over med-hi heat.  Melt margarine and add tofu.  Fry on each side for 3-5 mins, until golden.  Add 1/­­2 cup of the broth, then sprinkle pepper and poultry spice over the tofu.  Mix around and flip tofu, deglazing the pan until the broth has reduced. 4. Add another 1/­­2 cup of broth and mix around and flip tofu until broth has reduced.  Remove tofu from pan to a serving dish. 5. Increase heat to high.  Add remaining 1 cup of broth, cranberries, sugar, and orange juice.  Add broth reduces, mash the cranberries.  Reduce by about a third, season to taste, then spoon over the top of the tofu.


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