Sweet and Spicy Curried Tofu Taco Lettuce Wraps

Sweet and Spicy Curried Tofu Taco Lettuce Wraps

With ingredients like hot Jamaican yellow curry, cooling cucumber and mint tzatziki sauce, Asian slaw and sweet pineapple- these tacos are infused with flavor that’s bursting at the seams! And they’re gluten free! The Hot Jamaican Yellow Curry Hot Sauce used in this recipe from my good friend, Cowboy George, at Blaze Gourmet, will have you running home crying for yo momma. That’s where the fresh mint leaves and tzatziki come into play. Without them, you might really run home crying to yo momma.

Also, follow these tips on how to freeze and thaw tofu to achieve the best texture and flavor. Don’t skip this step. It’ll give you the best tasting tofu you’ve ever had!

What you will need:
oil for sauteing
1 lb extra firm tofu
1/2 c yellow curry sauce (I recommend Trader Joe’s Yellow Curry Sauce)
1/4 c Blaze Gourmet Hot Jamaican Curry Hot Sauce
Asian coleslaw (you can buy this prepackaged at just about any grocery store. Most of them already have the Asian slaw dressing included. If not, look for an Asian ginger salad dressing)
canned pineapple tidbits, drained

tzatziki sauce
red onion, sliced
fresh mint leaves
romaine lettuce leaves

First, follow these tips on how to freeze, thaw and drain tofu. Crumble the tofu into a scrambled egg consistency and fry in a greased frying pan over medium heat, letting the tofu get crispy on the outside. Mix the two different curry sauces in a bowl and add to the frying pan, making sure to coat every piece of tofu in the sauce. Meanwhile, in a mixing bowl, mix together the ingredients for the Asian slaw. Then, start filling your romaine lettuce leaves, starting with tzatziki, then the curried tofu, Asian slaw, red onion, pineapple tidbits, and mint leaves. Serve with tequila for your next Taco Tuesday night!

Vegetarian Meatball Stew

Vegetarian Meatball Stew

This is a great crock pot recipe full of veggie meatballs, mushrooms, onions, butternut squash, and kale. The rich, savory, mushroom and onion soup broth is really what makes this stew so crave-able. My secret is using Lipton Mushroom Onion Soup packets. It’s a dry soup mix that is very hearty, savory, and buttery, giving it a very French feel. It almost tricked my friend into thinking it was beef broth (even though she knows better!).

The great thing about stew is that you can throw in any vegetables you want. If you’re not a fan of butternut squash, you can always use sweet potatoes or just regular old potatoes. Swiss chard and spinach are also great greens to use if kale’s not your thing.

What you will need:
2 large portobello mushroom caps
1 small red onion (or half of a large one), diced
1 box of MorningStar Farms Veggie Meatballs
10 oz package of frozen butternut squash
2 very large pieces of kale, cut into 1/4 inch strips
2 tbs butter, plus more for sauteing
1 1/2- 2 packages of Lipton Mushroom Onion Soup Mix (depending on taste)
5 cups of water

Turn the crock pot on to high heat and add 2 tbs butter. Dice the two portobello mushrooms (including the stem) into large cubes and add them to the crock pot. Large chunks are good here. It’s a stew, so big, “meaty” pieces are a good thing. Dice the red onion and add that to the crock pot as well. Cook for about 45 mins- 1 hour, or until mushrooms reduce and are cooked through. Meanwhile, In a skillet over medium heat, add butter and veggie meatballs and cook until they are golden brown on the outside and heated through. Set them aside. Once the mushrooms are cooked, add the butternut squash and broth. Continue to cook for another 20 minutes. Then, chop the kale into 1/4 strips and add to the crock pot. Continue to cook until kale is wilted. Add the veggie meatballs and serve with bread and butter.

Vegan “Meat” Balls

These vegan “meat” balls pack a whole lot of flavor and protein without using egg or any animal by-products. Textured vegetable protein (TVP) and kidney beans make a great, meaty base for these vegan meatless meat balls. These can also easily be formed into patties to make veggie burgers! Makes about 12 meatless meatballs.

What you will need:
a food processor, mixing bowl and skillet
about 4 oz crimini mushrooms
1/2 red onion
1 can kidney beans
2/3 c TVP
1 tbsp bruschetta seasoning (pictured below)
sea salt to taste
oil for sauteing

Clean mushrooms and onions and chop into small pieces. In a large skillet, heat oil on a medium heat and add mushrooms and onions. They should sizzle once they hit the pan. Cook for about 5-8 minutes, stirring occasionally. Meanwhile, in a large mixing bowl, reconstitute the TVP by adding about a 1/3 c hot water and set aside. It should only take about 7 minutes to reconstitute. Once mushrooms and onions are done sauteing and the TVP is reconstituted; in food processor, add drained and rinsed kidney beans, half of the onion and mushroom mix and half of the TVP and blend until smooth. Then, in the large mixing bowl, mix in the rest of the TVP, sauteed mushrooms and onions, blended kidney bean mix, seasonings and salt and mix. Start forming your bean ball mix into balls while heating oil in a skillet on medium heat. Add balls to skillet (you want them to sizzle when they hit the pan, or else they will start to fall apart) and cook until brown on all sides. Use them along with your favorite pasta, or make a meatless meatball sandwich. Freeze any extra for later use.