Melissa's Vegan for Everybody cookbook

I thought I would write down the titles and look up these recipes online because I don't want to bring the book with me.  While waiting for my visa to go teach in China, Joe and I tried a lot of these recipes.  We liked them all.  I brought some of the soups and stews over to Molly's.  I would put on running shoes and run over to get more exercise.  I don't get enough exercise living in the suburbs.  I shared two of the soups with Andrew, who was staying at Opa's old place in Rossmoor.  Molly liked the Turkish tomato soup best.

BREAKFAST

1. Black Beans on Toast with Avocado and Tomato  (cherry toms, olive oil, 1 can black beans, lime zest, crusty bread, avocado, pickled red onions, cilantro)

2. pickled red onions  (red onion, red wine vinegar, sugar, salt, jalapeno chiles)

3. Sweet Potato Red Flannel Hash with Tempeh  (russet and sweet potato, beets, oil, salt, pepper, temphe, soy sauce, onion, garlic, thyme, scallions, unsweetened coconut creamer)

4. Tofu Ranchero (canned toms, lime juice, onion, green chilies, chili powder, garlic, tofu, cilantro, avocado, scallions, con tortillas, brown sugar)

5. Tofu Scramble This was an awesome recipe.   Actually, all of these recipes are great in this book because the authors write about the testing process and what worked and what didn't.  I like the how the text explains why they decided on certain ingredients.  (In this recipe the ingredients are tofu, olive oil, red bell pepper, shallot, salt, turmeric, pepper, fresh basil, parsley, tarragon or marjoram)  Call Joe for the measurements!

Tofu Scramble with Spinach and Tomato (from the Garden Grazer)  The author loves Yellowstone like Joe too!   A similar recipe is in Melissa's cookbook called Vegan for Everybody

Ingredients
1 small onion
3 cloves garlic
2-3 roma tomatoes
1 lb. extra-firm tofu
1 tsp. cumin
1 tsp. smoked paprika
1/4 tsp. turmeric
1/4 cup nutritional yeast
Large handful baby spinach (or more)
Salt to taste

Directions
Dice onion and mince garlic.
In a large pan over medium heat, saute onion with a little salt for 7-8 minutes.
Meanwhile, crumble tofu and dice tomatoes.
Add garlic to the pan, and cook for 30 seconds. Add crumbled tofu and tomato. Cook about 10 minutes, stirring occasionally. (Some may stick on the bottom but that's normal.)
While the tofu is cooking, put the cumin, paprika, and turmeric in a small bowl. Add 1-2 Tbsp. water, and stir to combine.
Add seasonings and nutritional yeast to the pan. Stir well to combine.
Add spinach and cook another 3 minutes.

6. Tofu Frittata with Mushrooms  (tofu, olive oil, turmeric, garlic powder, pepper, chickpea flour, cremini mushrooms, shallots, clove of garlic, fresh thyme and parsley)

7. Overnight Three-Grain Breakfast Porridge

8. Creamy Breakfast grits with chives  (olive oil, onion, grits, almond milk, chives, salt and pepper)

9. 100% whole wheat pancakes

10. Chia pudding with fresh fruit and coconut  (soy milk, chia seeds, maple syrup, vanilla extract, salt, blue berries, strawberries or sliced bananas, flaked coconut toasted)

SOUPS and stews

1. Chickpea noodle soup.   This is a chicken noodle soup substitute.   I made it and Joe and I decided it needs more spice, salt and carrots.  These are the ingredients.  I will call Joe to ask what the proportions are.
oil, onion, carrots, celery, nutritional yeast, thyme, bay leaves, vegi broth, chickpeas, pasta, parsley

2. Creamless creamy tomato soup  (America's Test Kitchens)
oil, onion, garlic, bay leaf, red pepper flakes, can tomatoes, white sandwich bread hearty, 1 Tbsp. brown sugar, vegetable broth, brandy, salt, pepper, chives

3. Farmhouse Vegetable and Barley Soup (this reminded me of Polish Barley Soup) 

4. Supergreens soup with lemon-tarragon cream

5. Creamy Curried Cauliflower Soup

6. Roasted Eggplant and tomato soup  (toasted slivered almonds, North African spice blend called  ras el hanout, raisins, bay leaf, lemon juice, cilantro, eggplant, oil, onion, cloves, cumin vegetable broth, can tomatoes)

7. classic gazpacho

8. Tortilla soup

9. Turkish tomato, Bulgar and red pepper soup  (oil, red bell peppers, onion, garlic, dried mint, smoked paprika, red pepper flakes, tomato paste, dry white wine, 28 oz. can fired roasted tomatoes, vegetable broth, 2 cups water, medium grind bulgur, chopped fresh mint)  Joe thought the soup had too much acidity.

10. red lentil soup with North African spices  (oil, onion, coriander, cumin, ginger, cinnamon, cayenne pepper, tomato paste, garlic, broth, water, red lentils, lemon juice, dried mint, paprika, cilantro)   You make a paprika and dried mint and oil topping and then also top with the cilantro

11. Thai coconut soup with tofu

12. South American quinoa and vegetable stew  (olive oil, onion, red bell pepper, garlic, paprika, coriander/cilantro, cumin, vegi broth, red potatoes, quinoa, corn, toms, frozen peas, salt, pepper, an internet version used feta cheese and I did too, avocado)

13. mushroom and farro stew

14. ultimate vegan chili

15. roasted poblano and white bean chili

16. butternut squash chili with quinoa and peanuts

burgers, sandwiches and pizzas
lentil and mushroom burgers
black bean burgers
pinto bean-beet burgers
grilled portobello burgers

quick pickled radishes  (radishes, shallot, lime juice, sugar, salt)
crispy onions     (onion in rings, white vinegar, flour, salt pepper, cream of tartar, oil)

chickpea salad sandwiches
tofu banh mi
falafel with tahini yogurt sauce
Korean barbecue tempeh wraps
Sizzling Saigon crepes (bahn xeo)
baja style cauliflower tacos
pesto pizza with fennel and cauliflower
mushroom pizza with cashew ricotta

Chickpea Veggie Burgers http://runningonrealfood.com/chickpea-veggie-burgers/

★★★★★

4.8 from 74 reviews

These easy to make veggie burgers are bursting with flavour and make an excellent alternative to store-bought versions. Try them on the BBQ for a delicious meal perfect for a summer afternoon.

Ingredients

• 1 can chickpeas, drained, well-rinsed,and mashed
• 1/2 red onion, finely diced
• 1 small zuchini, grated
• 3 tbsp finely chopped cilantro
• 3 tbsp red wine vinegar
• 1 tbsp sriracha sauce
• 2 tbsp natural peanut butter
• 1 tsp cumin
• 1 tsp garlic powder
• 2 tsp black pepper
• 1/2 tsp sea salt
• 1 cup quick oats (gluten-free if needed)
• 2 tbsp olive oil

Instructions

1. After draining and rinsing the chickpeas, place them in a bowl and mash them with a fork.
2. Add all the other ingredients to the bowl.
3. Use your hands to mix very well.
4. Form into 6-8 patties.
5. Cook on the BBQ around 400 F for approximately 10 minutes each side.
6. You can also fry these in a pan with some oil for 3-5 minutes a side.

salads
garlicky tofu tabbouleh   I am making this right now.  I forgot to saute the tofu!  The ingredients are:  tomatoes, salt, pepper, Bulgar, lemon juice, extra firm tofu, olive oil, garlic cloves, cayenne pepper, parsley, mint, scallions,

cauliflower salad with chermoula and carrots (chermoula is a Moroccan marinade made with cilantro, lemon and garlic)  This is an awesome recipe.  I shared the final results with Bessie.

Chermoula   I think it is best to chop the cilantro and garlic by hand rather than use the food processor.  I used the food processor once and it was too smooth.  Here are the proportions:  1 bunch cilantro, 4 cloves garlic, 1/4 cup EVOO, 1/4 tsp. salt, 2 Tbsp. lemon juice, 1/8 tsp. cayenne pepper, 1/2  tsp. cumin, 1/2 paprika.   

quinoa, black bean and mango salad with lime dressing
farro salad with sugar snap peas and white beans
wheat berry salad with chickpeas, spinach and orange
freekeh salad with butternut squash, walnuts and raisins
red rice and quinoa salad
brown rice burrito bowl
farro bowl with tofu, mushrooms and spinach
spicy peanut rice and noodle bowl
barley bowl with roasted carrots and snow peas
brown sushi rice bowl with tofu and vegetables
Korean rice bowl with tempeh  (dolsot bibimbap)



Dinner
mushroom bolognese
whole wheat spagetti with greens, beans, and tomatoes
almost hands-free mushroom risotto
pinto bean and swiss chard enchiladas
cauliflower steaks with salsa verde
chili rubbed butternut squash steaks with ranch dressing
pan seared tempeh steaks with chimichurri sauce
crispy orange seitan
teriyaki tofu
Thai style tofu and basil lettuce cups
bbq tempeh, mushroom and bell pepper skewers


stir fry

stir fried tofu, shiitakes, and green beans
stir fried tempeh, napa cabbage, and carrots
stir fried eggplant with garli-basil sauce
Thai red curry with cauliflower
saag tofu (tofu and spinach)
Indian-Style curry with sweet potatoes, eggplant and chickpeas
potato vinadloo
shiitake ramen
tofu pad thai
udon noddles with mustard greens and shiitake-ginger sauce
sesame soba noodles with snow peas, radishes and cilantro
spicky basil noddles with crispy tofu, bok show and bell peppers


sweet potato hummus
muhammara  (roasted red peppers jar, walnuts toasted, wheat crackers, lemon juice, oil, molasses, sugar, salt cumin, cayenne pepper parsley)
loaded nachos
buffalo cauliflower bites
marinated cauliflower with chickpeas and saffron
socca with Swiss chard, pistachios and apricots
polenta fries with creamy chipotle sauce


For Thanksgiving 2017 at Melissa's we made a topping for
sweet potatoes mashed out of flour, brown sugar, sugar, cinnamon, ginger, salt, coconut oil, rolled oats, pecans, water

we also roasted mushrooms with salt, pepper, thyme and olive oil

Brussels sprouts with garlic

asparagus with salt, pepper and oil

and a great stuffing with kale, onions, garlic, and sour dough bread.  Public radio talked to the cook and she said the recipe was so good that you would make it more often than just for Thanksgiving.  You could bake the dressing in a loaf pan, freeze it for later and cut it and fry and egg to eat on it.  You could also cook it in a waffle iron and add a fried egg on top. The recipe was on Smitten Kitchen's web site.