Chik Patty Hash

Chik Patty Hash

Chik patties are a delicious vegetarian staple and they can be extremely versatile.  Try this Chik Patty Hash the next time you are looking for a quick and easy meal.

Swap out the Chik Patty for Tofu to make this hash vegan and gluten free.

 

Serves 4

Ingredients

4 Chik Patties

2 large russet potatoes, diced

1/2 yellow onion, chopped

1 cup fresh spinach

2 roma tomatoes, chopped

1 tablespoon olive oil

1/2 teaspoon garlic powder

salt and pepper to taste

Directions

Preheat an oven to 425.  Place the chik patties on a cookie tray, drizzle with olive oil and bake for 20 minutes, flipping once at the halfway point.

Preheat a pan to medium heat.  Add the olive oil, diced potatoes and chopped onions into the pan.  Cover and cook for about 20 minutes.  Be sure to toss the ingredients frequently or else they will burn.  Add the spinach, garlic powder, salt and pepper and cook, uncovered, for an additional five minutes.

Cut the cooked chik patties into bite size pieces.  Place the potato mixture onto a plate.  Top with the chik patty pieces and roma tomatoes.  Enjoy!

 

 

Tofurky Panini

Tofurky Panini

This hot sandwich is nutritious, delicious and easy to make!

Substitute your favorite soy deli slices and cheese to personalize this panini.

 

 

Ingredients

 

2 slices of wheat bread

4 tofurky deli slices

1 ounce muenster cheese

1/4 cup fresh baby spinach

1 small roma tomato, sliced

1 tablespoon olive oil

  Directions

 

We are going to assemble our paninis from the bottom up.  Start with one of the slices of wheat bread and top it with 1/2 ounce of the muenster cheese.  Next add the slices of tomato and the baby spinach.  Follow that with the tofurky slices and the remainder of the cheese.  Top with the 2nd slice of bread.  Preheat a pan to medium heat.  Place 1/2 tablespoon of olive oil in the center and place the sandwich over the oil.  Pour the rest of the oil on top of the sandwich.  Cook for about 4 minutes on each side.  Use a spatula to press down on the sandwich.  This will help keep all of the ingredients in tact and make it into a panini.  Enjoy!

Tofu Scramble with Polenta

Tofu Scramble with Polenta

A tofu scramble is a delicious and protein packed breakfast.  Add polenta and you get a comfort food that will fill you up and keep you going throughout your busy day.

 

Make extra polenta to use as fries for tomorrow's meal!

 

 

Makes 4 servings

 

Ingredients

 

Polenta

1 cup of yellow corn meal (polenta)

5 cups of water

1 tablespoon parsley

salt and pepper to taste

Spinach

5oz fresh spinach

1/2 tablespoon olive oil

 1 garlic clove, minced

salt and pepper to taste

Scramble

1 block of tofu

6 morning star veggie sausage links

1 tablespoon olive oil

4 oz muenster cheese

2 roma tomatoes

salt and pepper to taste

Directions

Polenta

Bring four cups of water to a boil.  Add the yellow corn meal and simmer.  You will need to stir the mixture very frequently.  Simmer this mixture for about twenty minutes, slowly adding the last cup of water throughout.  Add the salt, pepper and parsley.  Keep stirring :)  When the polenta begins to pull away from the walls of the pot, you are done.

Spinach

Place the olive oil and garlic into a cold pan.  Turn the heat to medium.  When the garlic starts to sizzle, add the spinach to the pan.  Toss the spinach around with the garlic.  (Make sure to not leave the garlic on the bottom of the pan or it will burn and make the whole dish bitter.)  Add the salt and pepper and cook for approximately 10 minutes.

Scramble

 Preheat the pan to medium heat.  Add the olive oil and veggie sausages.  Cook for about 5 minutes and remove the sausages from the pan, chop them into bite size pieces and return them to the pan.  Remove the tofu from it's container and dry off any extra moisture with a paper towel.  Cut the tofu into bite size pieces and add it to the pan.  Add salt and pepper.  Cook for about 15 minutes.

Now it's time to assemble the scramble.  Place 1 cup of cooked polenta onto the plate.  Add 1 1/4 oz of the spinach and a quarter of the scramble mixuture.  Add 1 oz of shredded muenster cheese and the chopped tomatoes.  Enjoy!

 

 

Palak Tofu "Paneer"

Palak Tofu "Paneer"

Palak Paneer is a classic Indian dish using spinach and paneer, a soft cow's milk cheese native to India.  In my version, I substitute tofu for the paneer to add protein and subtract some fat.  This dish is vegan and gluten free, making it a great meal for everyone to enjoy.

Tofu is not only healthier than Paneer, it is also less expensive and easier to find!

 

 

 Ingredients

2 small garlic cloves chopped

1/2 inch piece of ginger chopped

1 tablespoon olive oil (1/2 for the spinach and 1/2 for the tofu)

6oz baby spinach

1 large tomato

1/2 cup almond or soy milk

1 tablespoon curry powder (1/2 for the spinach and 1/2 for the tofu)

1/4 teaspoon cayenne pepper (optional)

1 16oz package of firm tofu

Salt, to taste

Directions

First step is cooking the spinach.  Chop up your garlic and ginger (make sure to remove the skin of the ginger) and place it into a cold pan.  Add 1/2 tablespoon of olive oil and turn the heat onto medium.  When the garlic and ginger begin to sizzle, add all of your spinach.  This will look like a ton, but it will cook down quite a bit.  Mix up the spinach with the garlic and ginger.  You don't want to leave the garlic and ginger on the bottom of the pan or it will get burned.  Salt to taste.  Cover the pan and cook down for about 10 minutes, stirring often.

Now the the spinach is cooked we will place it in the blender to combine with our 1/2 cup of almond/soy milk and spices.  Place the spinach in the blender first, followed by the 1/2 tablespoon of curry powder and the 1/4 teaspoon of cayenne pepper (more or less based on how much heat you like), and finally add the 1/2 cup of almond/soy milk.  Blend that up until it is a smooth, soupy consistency.  Don't worry about the mixure being too liquidy, we are going to cook it down with the tofu.

Speaking of tofu, it's time to cook it up!  Preheat a large pan to medium high heat.  Add 1/2 tablespoon olive oil and coat the pan.  Remove the block of tofu from the package and wrap it in a paper towel to remove some of it's moisture.  Chop up the tofu into 1/2 inch squares, with a thickness of about 1/4 inch.  Add the tofu to the pan.  Add 1/2 tablespoon of curry powder and salt to taste.  Toss the tofu around, making sure that each piece is covered in curry.  Cook this for about 15 minutes, tossing frequenty.  You want the tofu to get lightly browned on all sides.  Now add the spinach mixture to the pan.  Cook for an additional 10 minutes, until the spinach thickens up.  Serve with Naan Bread, Homemade Flat Bread or brown rice (gluten free).   Enjoy!