Escovitch Tofu

This is a twist to my once favorite Jamaican Escoveich fish. So my Jamaican friends will know what to do to create this tasty alternative to fish.

Ingredients

• 1/2 block super firm tofu cut and seasoned to taste
• 1 medium carrot
• 1 medium sweet onion
• 1/4 medium sweet pepper
• 2 tablespoons apple cider vinegar
• 2 tablespoon coconut oil
• Himalayan pink salt to taste
• scotch bonnet pepper to taste
• 2 cloves garlic
• 2 tablespoon Braggs Liquid Aminos/Soy sauce

Method

• Cut and season tofu to taste. Usually, I will cut into squares, then add my favorite seasonings( basil, garlic onion powder, Italian seasoning, sriracha) add 2 tablespoons Braggs Liquid Aminos and toss tofu until the pieces are covered and the Braggs soaks through. I store it in the refrigerator and use an amount whenever I need it. This gives it time to absorb the seasoning and add to the flavor when cooked.
• Place in an air fryer or oven at 400 degrees for about 10 -15 minutes until crispy ( to your liking) or place in a regular oven and bake at 400 degrees F
• Slice onion, sweet pepper, carrot, and scotch bonnet pepper as seen on the cutting board below.
• Saute vegetables in oil until onion is translucent on medium heat
• add apple cider vinegar and stir in salt to taste.
• Increase heat to high and allow some of the vinegar to dry out
• Pour over prepared tofu and allow the mixture to sit for about 5- 15 minutes so that tofu absorbs the flavor. Enjoy! ( Please note that this is a spicy, tangy dish, if you do not like the spice, do not use the scotch bonnet pepper)

I serve my Eschoviech tofu with brown rice and peas, but you can serve it however you wish. It is excellent as finger food or hors d’oeuvres. For that fish taste, you can use black salt and dulse flakes in your seasoning.

Versatile Veggie Burger

Can be used for breakfast, lunch or dinner! And it’s quick and easy

• You can also use a mason jar cover to shape your burger
• You can acls shape them like sausages for breakfast
• These can be used for breakfast and dinner. Make a gravy and add them to gravy just before serving
• Use a food processor to grind the walnuts. If you like something with the nuts to chew on then leave some pieces in or do not process the sunflower seeds. Otherwise process everything so it looks like ground beef.
• Use as a burger with ketchup, mustard, tomato slices, onion lettuce ( delicious)

Bean Burger

Ingredients

• 1/2 cup cooked quinoa or brown rice
• 1/4 cup veggie broth
• 1 cup chopped onion
• 3 cloves garlic (minced)
• 1/3 cup chopped sweet pepper
• 2 1/2 cup cooked black beans or red beans(mashed not too mushy)
• 1/2 teaspoon smoked paprika
• 1 teaspoon ground cumin seeds
• 3 tablespoon chopped, fresh cilantro (or 1 tablespoon dried)
• 1/2 teaspoon salt (more or less to taste)
• 2 tablespoon ground flax ( add 4 tablespoon hot water for flax egg)
• 3 tablespoon fine ground cornmeal
• 1/2 cup cubed or shredded carrot
• 1 tablespoon olive oil

Method

• Saute onion, garlic sweet pepper, until soft and aromatic
• Add the carrot and vegetable broth and allow the carrot to cook about 3 minutes
• Add paprika, cumin salt and beans in that order and mix
• Allow to cool a bit then add the quinoa, cilantro and cornmeal and combine.
• Allow to cool
• add flax egg and mix in thoroughly
• Form patties (not too thick)
• place on a greased baking sheet
• Preheat oven to 350 degrees F
• Bake until crispy on the bottom and flip
• Bake until the other side is crispy ( to your liking)
• Serve on burger buns with lettuce, tomato, and whatever you like on your burger.
• Enjoy.

Sliceable /Spreadable Cheese

Tofu Coconut Custard

Ingredients:

• 1 medium onion, sweet pepper, thyme, green onion, garlic
• 1 block extra firm tofu seasoned to taste
• milk from 1 dried coconut
• Himalayan pink salt(to taste), Italian seasoning, basil (to your taste), tumeric (or Indian curry)

Method

• Season tofu to taste. I tofu cut in small pieces, soak in saltwater for about 20 minutes, dry with a paper towel, and add powdered seasonings siracha, smoked paprika, garlic, and onion powder and set aside for another 30 minutes, or overnight so that tofu will absorb the seasoning.
• Place in an air fryer or oven for about 20 minutes at 450 degrees until crispy,( to your liking), and turn the pieces halfway through baking
• Combine coconut milk with all the seasonings and cook over medium heat until the custard and oil start to separate. I usually make my own coconut milk by blending the meat (the white part inside the shell) of dried coconut with warm water and squeezing out the juice through a strainer.
• Add tofu to custard and serve over rice or potatoes or roasted breadfruit, or soft tacos or roti. You can also add mixed vegetables; be creative! Deeeeelicious!

Please note that this is so good, that you may want to eat it all in one sitting! BUT it may add some weight. If you use the tin (can) coconut milk, you may need to add some coconut oil.

Vegan “Ground Beef”

Ingredients

• 3/4 cup brown lentils (wash and soak for at least 1 hour)
• 1/4 cup bulgar (crushed grains soaked for at least 1 hour)
• 2 medium carrots cubed
• 1 medium onion chopped
• 3-4 clove garlic finely chopped
• 1 medium sweet pepper
• 1 stalk celery finely chopped
• 2 tablespoons olive oil
• 1 8oz can crushed tomatoes.( can use pasta sauce)
• 1/2 cup salsa
• Seasonings: Italian, sage, cumin, basil, dill, cilantro and salt to taste
• 1 tablespoon gravy master or 1 teaspoon browning
• 1 16 oz tub of tofu crumbled (optional)

Method

• Saute in oil onion, garlic, garlic ,sweet pepper and celery over medium heat until all liquid is gone.
• add the dry seasonings and mixed thoroughly
• strain off the water from brown lentils and discard
• add brown lentils and carrots to the seasonings
• Add enough water to cover lentils and allow to cook some but not too soft over medium heat.
• drain excess water from bulgar
• add bulgar to the pot along with the salsa and crushed tomatoes.
• Add tofu if it is being used.
• Allow to simmer until the flavors are blended ( add additional seasoning/ salt to taste)
• Serve over spaghetti, rice or quinoa and don’t forget a raw salad!

Note: This can also be used as the “meat’ on tacos but with much less gravy.

Curried Chickpea Stew

Ingredients

• 1 -15 ounce can of chick peas
• 1/2 cup frozen green peas
• 1/2 cup diced carrots
• 1 cup coconut milk
• 1 cup water
• 1 small onion finely chopped
• 2-3 cloves garlic finely chopped
• 1 small sweet pepper chopped
• 1 stalk celery chopped
• 1-1/2 tablespoon curry ( or 1 tablespoon tumeric)
• 1 teaspoon ground cumin
• 1 tablespoon olive oil or coconut oil
• salt to taste
• 1 medium white potato diced (optional)

Method

• Heat oil and add curry and cumin and allow it to turn brownish red
• add onion, garlic, sweet pepper and celery and allow to saute about 3 minutes stirring occasionally until the curry starts to stick in the sauce pan.
• Add the drained chickpeas, coconut milk and 1 cup of water and salt to taste
• if you are using potatoes add them at this time and allow it to simmer over medium to low heat about 5 minutes until potatoes become translucent ( hard but not fully cooked)
• add the peas and carrots
• Allow to simmer on medium to low heat until all the veggies are cooked and the gravy thickens
• Serve over white or brown rice, quinoa, or use with roti
• Enjoy

Tips

• You can also add frozen corn or chopped cabbage for more nutrient density.
• You can add more or less seasoning if you desire it.

Vegan Pepper Steak