Gack Yack

Ingredients:

2 Tablespoons nutritional yeast
1/2 teaspoon onion powder
1/2 teaspoon salt
1/2 teaspoon vegan parmesan (optional)
2 Tablespoons water
1/2 teaspoon spicy brown mustard
1/4 block of extra-firm tofu, drained and cubed (total drainage isn’t necessary since the cubes should be soft when cooked)
1/2 Tablespoon curry powder
3-4 cups baby spinach (approx – I used about three big handfuls)
veggie oil

Directions:

Heat veggie oil on medium heat in a large skillet.

In a small custard bowl, mix nutritional yeast, onion powder, salt, vegan parm, water, and mustard until well-blended.  Pour in heated skillet. Add tofu over-top of the “cheesy” sauce; coat tofu cubes completely with mixture by flipping, turning, etc. Allow to cook on one side for about 3-5 minutes, then flip. Move to one end of skillet.

In the newly available skillet space, add more oil (if necessary) and curry. Add spinach and mix well with curry/oil. Stir-fry spinach and curry until spinach is cooked through. Stir-fry spinach and tofu together until mixed evenly.

Serve immediately over pasta or grain of choice.

Serves: 1-2 (hunger is a determining factor)

Preparation time: 10 to 15 minutes (approx)

Courtesy of VegWeb.com

This is an easy go-to dinner that I make a lot when I’m in the mood for pasta, but don’t want to eat a lot of carbs.  I typically use spinach, but I’ve also used broccoli, mushrooms, black olives, calamari,  mixed Asian veggies and roasted asparagus. Basically,  it’s a simple dish with clean flavors and ingredients that can be interchanged with just about anything. A picture of the noodles is at the bottom of the page. Below is my favorite way to make it.

Servings: 2

Ingredients:

1/2 lb of fresh or frozen shrimp, peeled and deveined
1 bundle of fresh asparagus, cleaned and cut
2 large handfuls of fresh baby spinach, rinsed
1 package of already-sliced mushrooms
2 packages of House Foods’ Tofu Shirataki Noodles, in either fettuccine, spaghetti or angel hair
3 cloves fresh chopped garlic

Preparation:

1. Coat large skillet or Dutch oven with either olive oil or vegetable oil non-stick spray. Turn heat to medium-high. Season shrimp with garlic salt, pepper and chili powder (can also substitute in garlic powder).
2. When pan begins to get hot, add chopped garlic and let cook for 1 to 2 minutes.  Add asparagus and mushrooms. Spray with non-stick spray, and stir occasionally about 5-6 minutes.
3. Rinse tofu noodles with cold water and microwave on high for 1 minute. Set aside. Add shrimp to asparagus and mushrooms and cook, stirring occasionally 7-8 minutes.
4. Add spinach and season to taste with garlic salt, pepper and chili powder. Stir until spinach wilts.
5. Stir in tofu noodles. Cover and let simmer about 3-5 minutes, stirring occasionally. Season to taste and serve.

INGREDIENTS:
1 (8 ounce) container tofu
1/3 – 1/2 cup fat-free milk
1/2 teaspoon salt, or to taste
1/2 teaspoon pepper
1 (10 ounce) package frozen chopped
spinach, thawed and drained
1 tablespoon garlic powder
1 diced onion – caramelized
3-4 pieces of rehydrated Sun Dried tomatoes (not the kind in oil)
2 tablespoons Spike Seasoning
1/4 cup nutritional yeast
Parmesan cheese to taste

1 unbaked 9 inch pie crust
DIRECTIONS:
1. Preheat oven to 350 degrees F (175 degrees C).
2. In a blender, combine tofu and milk; process until smooth, adding more milk if necessary. Blend in salt, spike, garlic powder, nutritional yeast, and pepper.
3. In a medium bowl, combine spinach, sun dried tomato, onion, Parmesan cheese, and tofu mixture. Mix well, and pour into prepared pie crust.
4. Bake in preheated oven for 30 – 45 minutes, or until set and golden brown on top. Let stand 5 minutes before cutting.

Sweet Potato Molasses Spinach Muffins – via metropolitanmama

Makes 4 dozen mini muffins

Ingredients:
* 1/4 cup chopped organic raisins
* 2 eggs
* 1 tsp baking soda
* 1/4 cup canola oil (could substitute apple sauce for some of this to make healthier)
* 1 cup chopped, fresh spinach (I used frozen)
* 1/4 tsp salt
* 1/3 cup molasses
* 1/2 cup buttermilk
* 1 tsp cinnamon
* 1/2 cup light brown sugar
* 1 3/4 cup unbleached flour (I used 1 cup white and 3/4 cup whole wheat)
* 1/3 tsp ginger
* 1 cup mashed cooked sweet potato (microwaved or baked, not boiled)
* 1 tsp baking powder

Directions:
Preheat oven to 375ºF. Line mini muffin tins. Mix raisins and wet ingredients in a bowl till smooth; mix dry ingredients in another bowl. Combine the two, mix till blended. Spoon batter into muffin tins and bake on middle shelf till lightly browned (about 10 min. for mini muffins). Delicious and loaded with vitamin A and iron!