Tag Archives: tofu

Eating Vegan {Seattle}: Ba Bar

There are a handful of restaurants in Seattle that I keep in my dining rotation. Ba Bar, located in Seattle’s First Hill neighborhood, is one of them. It’s not solely vegan nor is it very vegan friendly. There are a several vegetarian options notated on the menu and one of them happens to also be vegan – I know because I asked the staff.

Ba Bar

Ba Bar menu

Have you ever had a Vietnamese vermicelli bowl or bun cha? Pho seems to be the most popular Vietnamese dish but I think bun is where it’s at. I believe bun is traditionally served with pork and herbs over noodles and a side of broth or dipping sauce. 

Ba Bar has a vegan version on their menu that I highly recommend. It’s topped with tofu, spinach tofu wraps, shiitake mushrooms, and greens. I like to pour my sauce onto the bun and mix everything together. They also have a stellar happy hour menu; this dish goes down nicely with a Moscow mule that comes served in a copper mug.

vegan vermicelli bun

If you give this restaurant a shot or know of any amazing vegan options in the Seattle area that I should try, let me know by leaving a comment.

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Tofu & Shiitake Mushroom Potstickers

Potstickers

I learned how to make potstickers during college from an exchange student from Russian . . . yeah, I don’t know either. I never forgot how to make them and have done so periodically over the years. I don’t recall the original recipe and it’s not really all that important since you can pretty much but anything you want into potstickers. Shiitake mushrooms and tofu make excellent analogs for meat. The mushrooms in particular have a nice chewy consistency to them.

Filling

Save time by preparing your ingredients ahead of time. Press tofu with a tofu press if you have one; alternately, wrap it in a dish towel or paper towels and top with some heavy objects to squeeze out the excess water. Add crumbled tofu, cabbage, carrots, mushrooms, garlic, and ginger in frying pan with olive oil and cook for a few minutes. The mushrooms and vegetables will begin to soften. Add in soy sauce, green onions, and sesame oil and cook a few more minutes.

PotstickersPotstickers

Find a place to sit down where you can spread out a bit. Place about 1 tbsp. of filling on a gyoza wrapper. Dip finger in water/cornstarch mixture and moisten around the wrapper’s edge. Fold in half and use fingers to seal the potsticker closed. I found a baking sheet came in handy for holding all the completed potstickers.

Potstickers

Place potstickers in a lightly oiled frying pan set to medium-high heat. Add as many as possible without too much overlapping as they tend to stick together. Cook for 1-2 minutes or until the undersides begin to brown. Steam the potstickers by adding about 1/4 cup water to the pan. Cover and cook an additional 2 minutes. Continue this process until all the potstickers have been cooked.

Potstickers

Combine all the ingredients for the dipping sauce and serve immediately. I personally find them just as delicious hot or cold. I ate the leftovers from this batch the following day for lunch. Uncooked potstickers can also be stored in the freezer. Freeze flat on a cookie sheet or plate. Once frozen toss into a ziplock bag. I let them defrost slightly before cooking them as mentioned above.

PotstickersPotstickers

 

 

Tofu & Shiitake Mushroom Potstickers
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Potsticker Ingredients
  1. 1 package of gyoza wrappers
  2. 1 block of firm or extra firm tofu, pressed and crumbled
  3. 1 cup shiitake mushrooms, diced small
  4. 2 cups napa cabbage, diced small
  5. 1 medium sized carrot, grated
  6. 2-3 green onions, thinly sliced
  7. 2 tbsp. olive oil
  8. 2 tbsp. liquid aminos
  9. 2 garlic cloves, minced
  10. 1/2 tsp. ginger, minced
  11. 1 tsp. sesame seed oil
  12. 1 tbsp. cornstarch
Dipping Sauce Ingredients
  1. 1/4 cup liquid aminos
  2. 2 tbsp. rice vinegar
  3. 1/4 cup of water
  4. 2 tsp. sugar
  5. 1-2 green onions, thinly sliced
  6. 2 tsp sesame seed oil
Instructions
  1. 1. In a large frying pan, heat olive oil to medium-high heat. Add in mushrooms, tofu, cabbage, carrots, garlic, and ginger and cook for about 5 minutes.
  2. 2. Add green onions, sesame oil, and liquid aminos and cook an additional 2-3 minutes.Remove from heat and transfer into a large bowl.
  3. 3. Mix 1/2 cup water with cornstarch in a small bowl. This will be used to moisten and seal edges of the wrappers.
  4. 4. Spoon about 1 tbsp. of filling into center of wrapper. Dip finger into water bowl and moisten around the edge. Fold in half and pinch edges until sealed shut. Continue until all the filling is used. Place finished potstickers on a cookie sheet or cutting board.
  5. 5. Lightly oil a large frying pan to medium-high heat. Place as many potstickers in the pan as possible without too much overlapping as they tend to stick together. This might require cooking the potstickers in several batches.Pan fry for about 1-2 minutes or until golden brown.
  6. 6. Pour in about 1/4 cup water, cover, and cook for an additional 2 minutes.
  7. 7. Combine all ingredients for the sauce. Serve immediately.
Artisanal Vegan http://www.artisanalvegan.com/

Macaroni ‘n’ Cheese with BBQ Seitan Riblets

 macaroni and cheese

It’s been raining relentlessly for the last few days. Not a drizzle but a consistent downpour. Doing anything outside is impossible, so I’m stuck keeping myself busy inside until the weather improves and I don’t anticipate that happening anytime soon.

I’ve been craving comfort food. Something warm, rich, and savory that I can eat while wrapped up in a blanket on the couch, binge watching my favorite shows. What’s more comforting and all American than baked macaroni ‘n’ cheese with BBQ riblets?

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Both recipes are pretty quick and easy to make. Prepacked seitan can be found in most grocery stores but I think it’s way overpriced. It can be made at home for a fraction of the cost and you can customize it anyway your heart desires. Seitan is made from vital wheat gluten and can usually be located in the bulk section (I get mine from Fred Meyer) of your grocery store.

seitan riblet

I start with the riblets first so they’re in the oven and done around the same time as the macaroni.  Mix together the dry and wet ingredients separately before combining together. Use your hands and knead ingredients for a few minutes. It will form a very pliable dough. Press into a lightly oiled baking dish and cut into 16 pieces with a sharp knife. It’s not necessary to cut completely through the seitan. A rough score mark will help the pieces separate after being baking.

seitan riblets

The riblets will start to brown and puff up during the first 20 minutes in the oven. Pull them out and generously brush with the BBQ sauce. It’s not necessary to use the full cup of sauce. Return to the oven and bake an additional 10-15 minutes. Remove from oven and let cool for a few minutes.

macaroni and cheese

Begin preparing the macaroni ‘n’ cheese while the riblets are baking. Boil about 3 cups of noodles according to the directions on the box. Drain and add to a 9×9″ baking dish. Mix remaining ingredients (expect bread crumbs) in a blender. Pour over noodles and top with bread crumbs. Cover and bake for 10 minutes. The riblets will be nearly done at this point. Turn on broiler, uncover, and bake until bread crumbs are brown and crispy – about 5 minutes.

macaroni and cheese

macaroni and cheese

 

Macaroni 'n' Cheese
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Ingredients
  1. 3/4 lb. macaroni noodles (about 3 cups)
  2. 3/4 cup non dairy milk
  3. 1/2 cup water
  4. 1/2 cup canola oil
  5. 3/4 cup nutritional yeast
  6. 1/6 cup liquid aminos
  7. 1/2 tbsp. paprika
  8. 1/2 tbsp. garlic powder
  9. 1.5 oz firm tofu
  10. 1 tsp. yellow mustard
  11. 1/2 tsp. salt
  12. Ener-G bread crumbs
Instructions
  1. 1. Preheat oven to 350°.
  2. 2. In a blender combined nondairy milk, water, oil, nutritional yeast, liquid aminos, paprika, garlic powder, tofu, mustard and salt until well incorporated. Set aside.
  3. 3. Boil noodles according to packaged. Remove from pan, drain, and transfer to 9x9" baking dish.
  4. 4. Pour sauce over noodles and top with bread crumbs.
  5. 5. Cover pan with foil and bake for 10 minutes. Remove foil and bake under broiler for an additional 5 minutes until top begins to brown.
Artisanal Vegan http://www.artisanalvegan.com/
BBQ Seitan Riblets
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Ingredients
  1. 1 cup vital wheat gluten
  2. 3 tbsp. nutritional yeast
  3. 2 tsp. onion powder
  4. 2 tsp. garlic powder
  5. 1 cup vegetable broth
  6. 1 tbsp. liquid aminos
  7. 2 tbsp. tahini
  8. 1 tsp. liquid smoke
  9. 1 cup BBQ sauce
Instructions
  1. 1. Preheat oven to 350° and lightly coat a 9x9" baking dish with oil.
  2. 2. Mix the dry ingredients together (vital wheat gluten, nutritional yeast, and onion and garlic powders) in a bowl.
  3. 3. In a separate bowl or measuring cup, incorporate wet ingredients (broth, liquid aminos, tahini, liquid smoke).
  4. 4. Add the wet ingredients to dry and mix ingredients together for a few minutes with hands.
  5. 5. A very pliable ball of dough should form. Press it into the baking dish. Use a sharp knife an score into 8 pieces and then again across these strips to form 16 pieces.
  6. 6. Bake for 25 minutes. The riblets will begin to brown and puff up. Remove from oven and brush liberally with BBQ sauce. Bake for an additional 10-15 minutes. Remove from oven and let cool.
Notes
  1. The riblets might be slightly soft if eaten after being removed from the oven. I find that they firm up nicely once they've had time to cool.
Adapted from FatFree Vegan Kitchen
Artisanal Vegan http://www.artisanalvegan.com/

Vegetable Tofu Scramble with Oven Roasted Rosemary Fingerling Potatoes

tofu scramble

Most days of the week I’m making breakfast as quickly as possible and flying out the door to work. I’ll make a big bowl of oatmeal, smoothies, or a meal replacement shake that I can drink in the car. Pretty much anything that I can make and eat in 20 minutes or less is fair game. The weekends are usually the only time I can take the time to make a proper breakfast and enjoy eating it.

This is my favorite tofu scramble recipe. Marinating the tofu beforehand allows it to absorb a lot of flavor well before it’s cooking in the pan. Nutritional yeast and turmeric are the two secret ingredients that really make this recipe. The first adds a cheesy and nutty flavor while the latter gives it its rich yellow color that’s reminiscent of scramble eggs.

marinade

Start by mixing the ingredients for the marinade in a large bowl. Press the tofu but don’t go crazy trying to get all the water out. I actually like having some liquid left as it helps incorporate the marinade and will eventually cook off in the pan. Break tofu up into large pieces and add to the bowl, mix together with marinade, and set aside. 

fingerling potatoes

Begin working on the potatoes so they’re in the oven baking while the scramble is cooking on the stove top. Wash the potatoes and assemble in an oven safe baking dish. Sprinkle with olive oil and seasonings and move them around in the dish to evenly distribute ingredients. Bake in oven for 30-40 minutes at 375º until potatoes are cooked through. I like to periodically give them a good shake so that they’re evenly baked on all sides.

tofu in marinadetofu scrambletofu scramble

Cook tofu mixture in a pan at medium-high heat for about 10 minutes or until the tofu begins to brown then set aside. While this is cooking, gather and cut your vegetables.  In another pan (I used the same one) add olive oil and onions and cook until they begin to turn translucent and lightly brown. Add in remaining vegetables, additional nutritional yeast and liquid aminos to taste. Cook until vegetables reach desired consistency. Serve with fingerling potatoes and any other sides you desire.

tofu scramble

 

Oven Roasted Rosemary Fingerling Potatoes
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Ingredients
  1. 1-2lbs fingerling potatoes
  2. 2 tbsp. olive oil
  3. 1 tsp. Italian seasoning
  4. 1 tsp. fresh rosemary, chopped
  5. 1/2 tsp. salt
Instructions
  1. 1. Preheat oven to 375º.
  2. 2. Wash potatoes and arrange in an oven safe baking dish.
  3. 3. Add oil, Italian seasoning, rosemary, and salt to potatoes and mix to evenly coat potatoes.
  4. 4. Roast in oven for 40 minutes or until potatoes are tender when poked with a fork.
Artisanal Vegan http://www.artisanalvegan.com/
Vegetable Tofu Scramble with Nutritional Yeast
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Tofu and Marinade Ingredients
  1. 1-14 oz. package of firm or extra firm tofu
  2. 3-4 tbsp. liquid aminos, tamari, or soy sauce
  3. 2 tbsp. toasted sesame oil
  4. 1/4 cup nutritional yeast
  5. 1/4 tsp. garlic powder
  6. 1/4 tsp. sea salt
  7. 1/4 tsp. turmeric
  8. 1/2 tsp. ground cumin
Vegetable Ingredients
  1. 1/2 yellow onion, chopped
  2. 1-2 cups broccoli florets, roughly cut into bit-sized pieces
  3. 5-6 sun-dried tomatoes (packed in olive oil), chopped
  4. 1-2 cups baby spinach
  5. 1/4 cup peas
  6. 1/4 cup corn
  7. 1 tbsp. nutritional yeast (optional)
  8. 1-2 tsp. liquid aminos, tamari, or soy sauce (optional)
Instructions
  1. 1. Combine liquid aminos, toasted sesame oil, nutritional yeast, garlic powder, and sea salt in a large bowl.
  2. 2. Drain and lightly press tofu. Break into large pieces and add to bowl with marinade. Stir to lightly coat and set aside. The tofu will absorb the flavors and take on a brown to yellow color from the turmeric and nutritional yeast.
  3. 3. Add tofu to a lightly oiled pan and cook at medium-high heat for about 10 minutes or until tofu begins to brown. Set aside.
  4. 4. Gather and prepare the vegetables. Cook onions in another lightly oiled pan until they turn translucent and begin to lightly brown. Add broccoli, sun-dried tomatoes, spinach, peas, corn, nutritional yeast, and liquid aminos. Stir and cook for about 5 minutes or until vegetable are cooked to desired consistency.
  5. 5. Add tofu to vegetable mixture and stir to combine.
Notes
  1. This recipe makes 4-5 hearty servings. Leftovers also refrigerate well and are delicious the next day in a tortilla or on their own.
Artisanal Vegan http://www.artisanalvegan.com/

Super Easy Spinach Lasagna

 

lasagna

This recipe has been a staple in my house for a few years. It takes some time to prepare and assemble but is well worth the effort as it yields many servings that freeze well. There are usually enough leftovers to last me through an entire week. I’m a fan of anything that makes getting ready for work easier in the morning. I think lasagna is one of those foods that tastes even better reheated the next day, so I always look forward to days when I get to have it for lunch.

This lasagna is also very versatile. Have vegetables in the refrigerator that need to be used? Throw them into this recipe! It can be as easy or complicated as you want; use homemade marinara or go for store bought. I often opt for the latter and use up ingredients that have been languishing in my refrigerator. Another selling point to this recipe is that the noodles require no boiling. They get added into the lasagna dry and cook up beautifully in the oven.

lasagna

Bring a large frying pan to medium-high heat and add oil, onions, and garlic. Cook about 5 minutes or until onions are translucent. To the pan add about 10 oz. baby spinach and continue cooking until leaves are wilted.

lasagna

 Don’t be afraid to add too much spinach; it will reduce in size considerably so pile it on. I often turn down the temperature at this point or regularly stir the ingredients to prevent the onions and garlic from burning.

lasagna

Let the onion, spinach mixture cool a little before adding it into a blender or food processor along with the remaining filling ingredients. Blend until ingredients are thick and smooth then transfer to a bowl. The original recipe called for 2 packages of tofu and 1-8 oz. container of vegan cream cheese. I thought this was a bit much so I used half the amount for both ingredients.

lasagna

With the marinara sauce and filling at the ready, begin layering the lasagna in a 13×9″ baking dish. The layering should go as follows: marinara, noodles, filling, marinara, noodles, filling, meatless ground, marinara, noodles, marinara, and cheese. Got that?

lasagna

Cover baking dish with foil and bake in oven for 30 minutes at 375°. Uncover and bake for another 30 minutes. The lasagna should be hot and bubbling and cheese browned and melted. Let cook for 10 minutes before serving.

Super Easy Spinach Lasagna
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Filling Ingredients
  1. 2 tsp. olive oil
  2. 1 onion, chopped
  3. 3 cloves garlic, minced
  4. 10 oz. bag of baby spinach
  5. 1 package of firm tofu
  6. 4 oz. vegan cream cheese
  7. 1/2 cup fresh basil, chopped
  8. 1/4 cup nutritional yeast
Lasagna Ingredients
  1. 5-6 cups marinara sauce
  2. 12 uncooked whole wheat lasagna noodles
  3. 1 package meatless ground
  4. 1 cup Daiya mozzarella cheese
Instructions
  1. 1. Heat a large frying pan to medium-high heat. Saute onions and garlic in olive for about 5 minutes or until onions are translucent.
  2. 2. Add 10 oz. of baby spinach and cook until wilted.
  3. 3. Add this mixture to a blender or food processor with remainder of filling ingredients. Puree mixture until smooth and set aside.
  4. 4. In a 13x9" baking dish, begin layering your lasagna. Spread a quarter (1-1/2 cups if using 6 cups) of sauce in bottom of dish and top with 4-5 noodles. Pour in half and evenly distribute half of filling, quarter of sauce, and top with 4-5 noodles. Add remainder of filling, meatless ground, quarter of sauce, and another 4-5 noodles. Top with the remainder of sauce and sprinkle on vegan cheese.
  5. 5. Cover with foil and cook at 375° for 30 minutes. Remove foil and cook for an additional 15-20 minutes. Lasagna should be bubbling at this point and cheese brown and melted. Let cook for 10 minute before serving.
Notes
  1. I think this lasagna tastes better after it's cooled and reheated. Cut leftovers into individual portions and freeze for later.
Adapted from Vegetarian Times
Adapted from Vegetarian Times
Artisanal Vegan http://www.artisanalvegan.com/