Baked BBQ Tofu

Baked Tofu
Baked BBQ Tofu | veganblondes.com

Fabulously easy and versatile, this baked BBQ tofu recipe will give you so much pleasure. It requires only seven ingredients, including the tofu, and the salt and pepper, and can be used in a multitude of ways. Depending on how you slice your tofu, you can use strips for sandwiches, planks for bowls, or cubes for soups.

  • 1 brick extra firm tofu, pressed (click here to see how to press tofu and get it ready for use)
  • 4 tablespoons toasted sesame oil
  • 4 tablespoons tamari
  • 2 teaspoons smoked paprika
  • 7-8 drops liquid smoke
  • 2 cloves garlic, minced
  • Sea salt and pepper, to taste

Preheat the oven to 350°. Whisk together the sesame oil, tamari, smoked paprika, liquid smoke, minced garlic, and sea salt and pepper.

Place tofu in a shallow container and pour the BBQ sauce on top. Using your hands, turn the tofu around so that all surfaces are covered.

To bake, remove the tofu cubes from the sauce and arrange the pieces on a rimmed baking sheet lined with parchment paper. Try to avoid pieces touching one another. I like to scrape some of the sauce into a small bowl and keep it handy to baste the tofu a few times during cooking. Transfer the baking sheet to the oven and bake until the tofu is golden and the pieces look puffed up, about 25-30 minutes. Remember that the baking time will vary depending on the size of your cubes. Bon appétit!

Karine

How to Press and Prep Tofu for Cooking

  • Remove the tofu from the packaging and cut the block in equal fourths. Place the pieces in the folds of a clean kitchen towel on a cutting board (or plate).

  • Place another cutting board (or plate) on top and top with something heavy. I like putting books. Wait at least 10 minutes, but ideally 30.

  • Remove the weight, take the pieces out of the towel and stack them. Slice lengthwise into strips and then slice across to make cubes.

  • Your tofu is now ready to be cooked. Try our Baked BBQ Tofu recipe. Bon appétit!

Potato and Leek Soup

Potato and Leek Soup | veganblondes.com
Potato and Leek Soup | veganblondes.com

Potage parmentier, as I knew this soup growing up, is a simple soup of potatoes and leeks that hits all the right notes. It’s savory and a great base for a multitude of other soups. Personally, I like it just as is, with some chives and crispy potato bits. I have to say that it took me a while to be comfortable with soups that are traditionally dairy-based. I had tried this soup with almond milk and could always taste that little “something weird”. After harvesting some potatoes from the garden, my first thought was a potage. And this time, I tried it with a can of coconut milk. Total. Revelation. Oh and using a hand blender makes this a breeze.

To purchase the cute and practical Vremi Hand Blender pictured below, just click here.

  • 1 tablespoon grapeseed oil
  • 3 large leeks, cut in half lengthwise and sliced thinly crosswise
  • 1 lb potatoes, peeled and cut into cubes
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 7 cups vegetable broth
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 cup coconut milk
  • To serve: chives, green onions, or parsley

Heat the grapeseed oil in a large soup pot or Creuset over medium-high heat. Add the leeks, lower the heat to medium, and cook, stirring often, until the leeks are soft, but not burned, about 6-7 minutes. Add the potatoes, stir well, and cook for 3-4 minutes, just enough to soften them a bit. Add the bay leaves, fresh thyme, vegetable broth, sea salt, and pepper, and cook, partially covered, until the vegetables are tender, about 45-50 minutes. Take off the heat, fish out the bay leaves and thyme sprigs, and add the coconut milk. Blend using a hand blender, or otherwise transfer to a blender or food processor, and pulse until desired consistency. Serve garnished with chives, green onions, or parsley. Bon appétit!

Karine

 

 

Shiitake and Leek Spaghetti

Shiitake and Leek Spaghetti | veganblondes.com
Shiitake and Leek Spaghetti | veganblondes.com

 

It’s back-to-school time after a fun Fall Break here in Arizona. It’s nice for kids to be off, but it’s also nice to send these adorable monsters back to school. Moms, am I right?

So you’ve got your routine face back on, you’re ready to take on the week… Wait. You need a recipe for tonight. Wait, what?

Well, here it is. With few ingredients and less than 30 minutes required, this recipe will fast become part of your weekly rotation.

Note: some ingredients are optional, but they add a very nice touch. If you don’t have them on hand, you can skip them, but I would suggest trying it with them next time.

  • 3 tablespoons coconut oil
  • 3 leeks, cleaned, sliced lengthwise, then sliced thin crosswise
  • 8 oz shiitake mushrooms, sliced 1/4″ thick (about 3 1/2 cups)
  • 3-4 sprigs fresh thyme (optional)
  • 6-7 whole dried allspice berries (optional)
  • 1 can coconut milk
  • 1/3 cup pumpkin seeds, toasted
  • 1 teaspoon white wine vinegar (optional)
  • Sea salt and pepper, to taste
  • Spaghetti, cooked according to package directions

Heat the coconut oil in a large skillet, over medium-high heat. Add the leeks, sea salt and pepper to taste, and cook, stirring often, until the leeks are soft but not browned, about 3-4 minutes. Add the mushroom, thyme, and allspice berries, and cook, stirring often, until the mushrooms are cooked and slightly browned, about 5 minutes. Add the coconut milk, 1/2 cup at a time, making sure it reduces and gets thicker before the next addition, until you use the whole can. Season with sea salt and pepper, to taste. Warm through. Add the pumpkin seeds and remove from the heat. Add the white wine vinegar, mix well, and serve over cooked spaghetti. Bon appétit!

Karine

Strawberry, Black Bean, and Millet Salad

Strawberry, Black Bean, and Millet Salad | veganblondes.com
Strawberry, Black Bean, and Millet Salad | veganblondes.com

I am holding on to the last, the very last strawberries! The season is soon over, but I wanted to share with you this strawberry salad recipe, because I’ve been making it a lot lately, and because the strawberries could be replaced by many other in-season fruits. This protein-rich salad can be eaten as a side dish, or as a nice lunch entrée. It is easy and quick to put together, and is chic enough for company. Let us know if you make it with any other fruit!

  • 2 cups strawberries, diced
  • 1/2 cup red onion, diced
  • 1 can black beans, drained and rinsed
  • 1 cup cooked millet
  • 1/3 cup pumpkin seeds, toasted
  • 4 tablespoons lime juice
  • 2 cloves garlic, minced
  • 2 teaspoons maple syrup
  • 1 teaspoon sea salt
  • 4 tablespoons olive oil
  • 2 tablespoons cilantro leaves, minced

In a large salad bowl, mix together the strawberries, the red onion, the black beans, the millet, and the pumpkin seeds. Set aside.

In a small bowl, whisk together the lime juice, garlic, maple syrup, sea salt, olive oil and cilantro leaves. Add to the salad bowl, mix well, and serve. Bon appétit!

Karine

Alkaline Soup

Alkaline Soup | veganblondes.com
Alkaline Soup | veganblondes.com

Maintaining a balanced internal pH is important for the optimal functioning of the body, and what we put in our belly directly impacts this balance. On one side, you have foods that are alkaline in nature, fruits, vegetables, nuts, and seeds, which means that when processed by the body, they form alkaline substances. On the other side of the spectrum are foods like meat and dairy, for example, that metabolize into compounds that are conducive to acidity.

Each single ingredient in this soup is high on the list of alkaline-promoting foods. Also, instead of simmering the soup for a while until the vegetables are cooked, and therefore ripping them of their nutrients, we cut them finely and poach them. This allows to keep the majority of their nutrients and their alkaline-promoting qualities.

  • 8-10 cups vegetable broth (depending on your vegetable load)
  • 1/2 small green cabbage, sliced thin
  • 1 large leek, sliced thin
  • 2 carrots, grated
  • 3 celery branches, sliced thin
  • 1 bunch kale, in a chiffonade
  • 1/2 bunch mustard (or collard) greens, in a chiffonade
  • 2 teaspoons fresh turmeric root, grated or minced
  • 2 teaspoons fresh ginger root, grated or minced
  • 3 cloves garlic, minced
  • 4 tomatoes, chopped
  • 1/4 to 1/2 teaspoon chili flakes
  • Sea salt and pepper, to taste
  • Juice of 1 lime
  • 1 handful cilantro leaves

Bring the vegetable broth to a slow boil. Turn off the heat, add all the ingredients except the lime juice and cilantro leaves. Quickly put the cover back on and let poach until desired doneness. I like to keep for a good 20 minutes. Add the lime juice and cilantro leaves and serve.

Note: This is also a great base for a vegetable soup, to which you can add more spices, some beans, lentils, pasta, etc. The soup, as it is, is a very clean and nourishing soup, but may lack on your usual vegetable soup staples. Make it yours, own it! Bon appétit!

Karine

 

Vegan Dinner Demo | Saturday, October 7th

Vegan Dinner Demo October 7 | veganblondes.com

If you think vegan is all about rabbit food and tree hugging, think again, and come spend an intimate evening with us in Phoenix for our Vegan Dinner Demo. Learn a few tricks, savor some new recipes, and sip on our Signature Cocktail. It’ll be a fun night! By the way, we do hug trees!

$75/person (includes a 4-course vegan dinner plus wine and our Signature Cocktail.

Location will be emailed on October 6th, 2017.

Limited spots available.

Please click HERE to purchase TICKETS.