Cabbage egg rolls

Baked tofu:
Drain two blocks of firm tofu.  Wrap in paper towels and place under a plate with something heavy on top to press the liquid out. Prepare marinade.

1 cup soy sauce
2 TBS grated fresh ginger
2 tsps toasted sesame oil
1 clove garlic, minced

After tofu is pressed (30 minutes), slice and place in glass baking dish and cover with marinade. (Reserve 1/4 cup marinade for dipping sauce).  Bake at 350 for 20 minutes, turning tofu halfway through.

Filling:

1 large onion, chopped
1 medium sized cabbage, red or green, chopped

Saute onion and cabbage in a few tsps of canola oil. Mix often and add a 1/4 cup water and cover with lid to steam for a bit. Cook until soft.

1 tsp grated fresh ginger
1 cup frozen edamane beans

Add these to the cabbage.

Egg Rolls:

Once everything is ready to assemble, add a slice of tofu to the center of a wrapper, top with cabbage mixture, wrap, then sauté in layer of canola oil over medium heat until crispy on both sides. Dilute reserved marinade with rice vinegar and use as dipping sauce.  Can serve with TJs frozen rice packets (only 3 minutes to microwave!).

Jen's Yummy Muffins

Vegan Carrot-Zucchini-Apple Pecan Raisin Oat Bran Muffins

Dry ingredients:

2 cups flour
1 cup whole wheat flour
1 cup oat bran (I use Red Mill Oat Bran cereal)
1/4 cup ground flaxseed
3 tsp baking soda
1 tsp baking powder
1 tsp salt
1 tsp cinnamon

Wet ingredients:

1/2 cup canola oil
3/4 cup brown sugar
2 cups applesauce
2 tsp vanilla extract
2 tsp apple cider vinegar
2 large zucchini, finely grated

Add-ins:

1 cup pecans, toasted and chopped (can skip toasting if in a hurry)
1 cup raisins
2 apples (Fuji, pink lady, honeycrisp), peeled and chopped

Mix dry and wet ingredients separately, then combine. Mix in pecans and raisins.  Spray muffin tins with canola oil, drop 1/3 cup batter into each one. Bake at 350 degrees for 20-25 minutes.  Makes 2 dozen.

Vegan Pumpkin Muffins

I combined a vegan cupcake recipe with my favorite nonvegan pumpkin recipe.

Dry:
1 cup flour
1 cup whole wheat flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 tsp ground ginger
1 tsp cloves
1 tsp cinnamon
1/2 tsp nutmeg

Wet:
3 TBs molasses
1 cup pumpkin puree
1 cup coconut milk
1/2 cup canola oil
2 tsp apple cider vinegar
1 TB vanilla
1/2 cup brown sugar

Mix wet and dry ingredients separately with whisk.  Combine by folding together until smooth. Bake at 350 for 15- 20 min. Add chic chips if desired.

Veggie Bake Casserole with Cashew Cauliflower sauce (Vegan)

I modified this from a vegetarian times recipe.  It was so good, I'm planning to use the sauce as a vegan scalloped potatoes dish for Thanksgiving and Christmas.  Keeper!

1 head cauliflower (steamed 15 minutes until tender)

1 large onion, diced

3 cloves garlic, minced

2 cups veggie broth

1/2 - 1 cup raw unsalted cashews, soaked in water for several hours

1 TB fresh chopped thyme

2 tsp fresh squeezed lemon juice

1 pinch cayenne pepper (optional) 

salt and pepper to taste

Saute the onions in olive oil until translucent, add garlic and sauté 1- 2 minutes more.  Combine all above ingredients in a food processor until smooth and creamy.  Adjust salt and pepper.

Now layer with veggies, sauce and fresh herbs into a casserole dish.

Veggies I used:

4 zucchinis, sliced thin lengthwise

3 smallish potatoes, sliced thin

1 large sweet potatoes, sliced thin

1 bag baby green beans, ends removed, chopped into thirds approx. 

(The original recipe called for fresh butternut squash.  I also considered mushrooms.  I think you could use a variety of veggies.)

Herbs:

1 bunch scallions, chopped with white and green parts

3 TBS finely chopped chives

1/4 cup flat leaf parsley, chopped

So layer as follows: zucchini, sauce, herbs, potatoes, sauce, herbs, green beans, sauce, herbs, sweet potatos, sauce.  

Bake at 350 for 1 hour, covered with tinfoil.  

Remove tinfoil, top with 1 package sliced almonds and sprinkles of dried minced onion. Continue baking 10 min.

Let cool 15 min before serving.