Turkish kebabs

https://cooking.nytimes.com/recipes/1020865-vegan-turkish-kebabs-with-sumac-onions-and-garlic-dill-mayonnaise?action=click&module=Global%20Search%20Recipe%20Card&pgType=search&rank=27 

Turkish, Skewers And Kebabs, Cumin, Red Onion, Sumac, Vegan Ground Meat, Vegan Mayonnaise, Dinner, Weekday, Main Course, Vegan

I tried making these with Gardein soy crumbles.  They are much drier than chopped meat, so first I added 2 'flax eggs', which didn't help much (each egg is 1 Tbsp flax plus 2.5 Tbsp water - need to check if I should have added the flax seeds rather than ground), then one by one I added eggs.  After 3 eggs, there was some hope they'd stay together, but only with significant squeezing.  I then baked them in the oven at 420.  Still couldn't turn them without falling apart after about 6 minutes, so kept adding a few minutes until about 10 total.  Then they were crisped on the outside and delicious.  I'll try making the sauce tomorrow, but they really did taste like they were straight from Moby Dick!  Can have as finger food, appetizer, in a wrap ... 

Did a freestyle version of the sauce and it was excellent - probably 1/3 cup vegan mayo, 1 tsp lemon juice, 1 tsp minced garlic and ?2 tsp dill.  Great on a fenugreek roti with combo this dressing and spicy cilantro dressing from Guru grocery.

 

399 ratings 

These vegan ground meat kebabs are inspired by Turkish street food. The kebabs themselves can be served on their own with the garlic-dill mayonnaise, or made into wraps, or tucked into Turkish bread or pita for sandwiches, with garlic-dill mayonnaise, sumac onions and tomatoes.INGREDIENTFOR THE SUMAC ONIONS:

• These vegan ground meat kebabs are inspired by Turkish street food. The kebabs themselves can be served on their own with the garlic-dill mayonnaise, or made into wraps, or tucked into Turkish bread or pita for sandwiches, with garlic-dill mayonnaise, sumac onions and tomatoes.
• For the sumac onions:
• 1 medium red onion, halved lengthwise, then thinly sliced
• 1 cup loosely packed fresh parsley leaves
• 1 tablespoon ground sumac

FOR THE GARLIC-DILL MAYONNAISE:

• 20 garlic cloves, peeled and ends trimmed
• 1 cup vegan mayonnaise
• 1 tablespoon fresh lemon juice
• 3 tablespoons extra-virgin olive oil
•  Large handful of minced fresh dill leaves
•  Kosher salt and freshly ground black pepper

FOR THE KEBABS:

• 1 pound vegan ground meat, such as Impossible or Beyond
• 1 tablespoon minced fresh oregano leaves
• 3 medium garlic cloves, minced
• 1 ½ teaspoons Urfa pepper, or 1 teaspoon ground ancho chile
• 1 ½ teaspoons ground sumac
• 1 teaspoon kosher salt
• 1 teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon freshly ground black pepper

FOR SERVING:

• 1 teaspoon neutral oil, such as grapeseed or canola
• 1 cup cherry tomatoes, halved
• 1 cup arugula
•  Hot sauce, to taste
•  Vegan Turkish bread or pita

Ingredient Substitution Guide

PREPARATION

1. Make the sumac onions: Combine all ingredients and toss until the onion pieces are separated and well coated. (You should have about 1 1/2 cups. Sumac onions should be used the day they are made.)
2. Make the garlic-dill mayonnaise: Put 18 garlic cloves in a medium pot, and cover with a couple inches of water. Bring to a boil over high heat. Continue cooking for 30 seconds. Drain garlic and allow to cool to room temperature.
3. Meanwhile, mince the remaining 2 garlic cloves. In a food processor, combine blanched and raw garlic, mayonnaise and lemon juice; process until completely smooth. With the machine running, slowly drizzle in the olive oil. Transfer mixture to a bowl, stir in minced dill, and season to taste with salt and pepper. (You should have about 1 1/2 cups.)
4. Make the kebabs: Combine all ingredients in a large bowl, and fold with very clean hands until fully incorporated. Divide mixture in half, then divide each half into 6 equal balls. Working on a clean cutting board, roll them into cylinders about 3/4 inch in diameter. Cut each cylinder in half to form 24 small logs.
5. Cook and serve: In a large skillet over medium-high, heat oil until shimmering. Add the logs, working in batches if necessary to prevent crowding. Cook on one side until well browned, about 2 minutes. Flip and cook on second side until well browned and cooked through, another 1 1/2 minutes. (Alternatively, cook on a hot grill until lightly charred and cooked through.) Transfer to a serving plate.
6. Serve with sumac onions, garlic-dill mayonnaise, cherry tomatoes, arugula, hot sauce and Turkish bread or pita.

Creamy butternut squash pasta

https://www.loveandlemons.com/butternut-squash-pasta/?utm_source=convertkit&utm_medium=email&utm_campaign=3+Plant-Based+Dinners+to+Try+This+Week%20-%207382114 

Creamy Butternut Squash Pasta

Prep Time: 10 mins

Cook Time: 40 mins

Serves 4

Roasted squash, sage, and thyme fill this creamy butternut squash pasta with cozy autumn flavor. Serve it with sautéed broccoli or any veggie side dish you like.This ended up too thick to use as a pasta sauce, but it was delicious as a dip - especially with fenugreek roti from Guru grocery store.  Can try it with more water to thin it out for a sauce, and maybe add more of the flavorings. 

Ingredients

• ½ small butternut squash, halved vertically, and seeded
• Extra-virgin olive oil
• 2 shallots, coarsely chopped (½ cup)
• 3 garlic cloves, unpeeled
• ¾ cup water
• ½ cup raw cashews
• 1 tablespoon nutritional yeast
• 1 tablespoon balsamic vinegar
• 10 fresh sage leaves
• 1 tablespoon fresh thyme, plus a few leaves for garnish
• 12 ounces rotini pasta
• Sea salt and freshly ground black pepper
• Sauteed broccoli, for serving, optional

Instructions

• Preheat the oven to 425°F and line a baking sheet with parchment paper.
• Drizzle the squash with olive oil, sprinkle with salt and pepper, and place cut-side down on the baking sheet. Wrap the shallot and garlic cloves in foil with a drizzle of olive oil and a pinch of salt and place on the baking sheet. Roast for 30 minutes or until the squash is soft. 
• Scoop 1 cup of the squash flesh and transfer to a blender with the shallot, peeled garlic, water, cashews, 2 tablespoons olive oil, nutritional yeast, vinegar, sage, thyme, ¾ teaspoon salt, and several grinds of black pepper. Blend until creamy.
• Cook the pasta according to package directions in a pot of salted boiling water. Reserve 1 cup of the hot pasta water.
• Drain the pasta and return to the pot. Stir in the sauce, adding 1/2 to 1 cup of the reserved pasta water to loosen the sauce and coat the pasta. Season with ¼ to ½ teaspoon salt. Top with freshly ground black pepper, a few thyme leaves and sautéed broccoli, if desired.

Moo shu tofu

• Author: Tonia | Feasting at Home
 
• Prep Time: 15 minutes
 
• Cook Time: 20 minutes
 
• Total Time: 35 minutes
• Yield: 4-6 servings
 
• Category: vegan, main
 
• Method: Stir Fry
 
• Cuisine: Asian
 
• Diet: Vegan

• I made this on a snowy night, and so I used what I had in the fridge - no sprouts, spinach instead of bok choy, and served on a whole wheat tortilla .. and it was still delicious.  The sauce was authentic to what we've had in Asian restaurants ... if that's authentic.  Looking forward to using the leftover tofu with the sauce, and re-trying it with the proper ingredients! Also could try as an appetizer as little rollups and dip in sauce. 

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Description

This Moo Shu tofu is loaded with tender-crisp vegetables and crispy tofu all tucked into a tortilla or rice pancake for a delicious vegan meal.  Served with tangy hoisin sauce.

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Ingredients

The Stir Fry

• 1–2 tablespoons refined peanut oil or coconut oil
• 1 batch crispy tofu
• 1 teaspoon fresh ginger, minced
• 4 cloves garlic, finely chopped
• 5 large shiitakes, sliced (about 2 cups)
• 1 red pepper, sliced thin
• 4–5 scallions, sliced in half lengthwise and cut into 1-inch pieces
• 2 bok choy, cut lengthwise
• 1–2 teaspoons soy sauce
• 1 teaspoon rice vinegar
• 1 teaspoon sesame oil
• 1 cup bean sprouts, rinsed

The Sauce (see notes) 

• 1/3 cup hoisin sauce
• 2 tablespoons rice vinegar
• 1 teaspoon sesame oil
• 2 teaspoons soy sauce
• 1/2 teaspoon ginger, grated
• 1 teaspoon miso
• 1 teaspoon cornstarch
• 1 tablespoon water

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Instructions

Make the crispy tofu recipe here (salt and pepper version)

Make the Sauce 

1. Mix together the hoisin, rice vinegar, sesame oil, soy sauce, ginger, and miso in a saucepan.  Heat to almost boiling.
2. Whisk together cornstarch and water.  Slowly add to the sauce, whisking all the while.  Once it comes to a boil turn off the heat.

Make the Stir Fry

1. Get your wok or pan smoking hot.  Add peanut oil or coconut oil.  Stirfry shiitake mushrooms for 2 minutes.  Push to the side of the wok.
2. Add bell pepper, half of the ginger and half of the garlic stir-fry 1 minute.  Push to the side.
3. Add scallions stir-fry a minute add the remaining ginger and garlic and Bok Choy.  Stir another minute until Bok Choy is just beginning to wilt.  Add soy sauce, rice vinegar, and sesame oil.

Assemble

1. Warm tortillas or rice pancakes on a pan.
2. Spoon sauce onto tortilla.
3. Fill with stir-fried mixture, fold and enjoy!

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Notes

Shortcut: Alternatively you can use straight store-bought hoisin sauce rather than make the sauce.

Find it online: https://www.feastingathome.com/moo-shu-tofu/ 

Spice mix

From tasteforlife.com

Use this mix in barista-style oat milk with a little honey, or simply stir the powders with honey to make a thick paste; eat a spoonful or two daily:

Ingredients:

Turmeric

ginger

cardamom

nutmeg

black pepper 

Consider also ashwagandha root "provides deep energy while calming and uplifting the mood and supporting sleep. 

Bulgur with tomato, eggplant, and lemon yogurt

From Ottelenghi Simple

This dish takes some organizing and assembling different parts, but any one of them is worth the trouble - the roasted eggplant, the bulgur with tomato, and the yogurt with preserved lemon and fresh mint.  

I was able to prepare different parts over the course of the day and they came together nicely at dinner time.  Any of the parts can be made a day ahead, kept separate in the fridge, and warmed through and assembled before serving. 

Ingredients:

2 eggplants, cut into 1 1/4 inch chunks -> 6 cups (I prefer 1/2 or more of the peel removed)

~6 Tbsp olive oil

Salt and black pepper

2 onions, thinly sliced -> ~ 3 cups

3 garlic cloves, minced

1 tsp allspice 

14 oz cherry tomatoes (I used a 28 oz can of fire roasted chopped tomatoes, and didn't add water)

1 Tbsp tomato paste

1 2/3 cup water

1 cup bulgur wheat

2/3 cup Greek style yogurt (I used Kite Hill Greek style plain)

1 small preserved lemon, seeds discarded, skin and flesh finely chopped -> ~ 2 Tbsp

1/2 cup mint leaves, finely shredded

Directions:

1) Preheat oven to 425 degrees

2) Place the eggplant in a large bowl with ~4 Tbsp of the oil, 1/2 tsp salt (or less) and a good grind of pepper.  Mix well and then spread out on a large parchment-lined baking sheet.  Roast for 35-40 minutes, stirring halfway through, until the eggplant is caramelized and soft.  Remove from the oven and set aside.  

3) You can do this next step oil-free, and add water to deglaze the pan - Add the remaining oil to a large sauté pan with a lid and place over medium-high heat.  Once hot, add the onions and fry for 8 minutes, stirring a few times, until caramelized and soft.  Add the garlic and allspice and fry for 1 minute, stirring continuously until the garlic is aromatic and starting to brown.  

4) Pierce the cherry tomatoes (or add canned tomatoes with their juices) then add them, mashing them with a potato masher to break them up.  

5) Stir in the tomato paste, water and 1/2 - 1 tsp salt.  Bring to a boil, decrease the heat to medium-low, cover, and cook for 12 minutes. 

6) Add the bulgur, stir so that it is completely coated, and then remove from the heat.  Set aside fro 20 minutes for the bulgur to absorb all the liquid.

7) In a medium bowl, mix together the yogurt with the preserved lemon, half the mint and 1/8 tsp salt.

8) Divide the bulgur among four plates.  Serve with the yogurt and eggplant on top and a sprinkle of the remaining mint.

Dooboo Jorim (braised tofu)

From Korean Vegan cookbook, then on epicurious.com

Spicy and excellent.  Also tried baking the a few slices of tofu in the toaster oven at 400 for ~ 12 minutes with some of the sauce on it - excellent.  Even uncooked tofu, or mushrooms, taste delicious in the sauce. 

https://www.epicurious.com/recipes/food/views/dooboo-jorim-braised-tofu?utm_term=recipe-lead&utm_source=nl&utm_brand=epi&utm_mailing=EPI_CTN_010522&utm_campaign=aud-dev&utm_medium=email&bxid=5c931628fc942d0bdf16a039&cndid=4649318&hasha=7cf42d7a90eda26f805e57b3a5998648&hashb=0935300134207d887f9c54ea4fe55bb4b586ba36&hashc=3d594b75b907ebf06ba2d38bc764e5846d8ad96a8d4d52623a3e4f0bae65a335&esrc=rbox_mig_grp_1&utm_content=Final 

Have I mentioned how much I love recipes that are absolutely “stupid proof”? You can call it “noobie proof” or “I’m exhausted from work proof” or “I barely know how to boil water proof” too. We’ve all been there: For whatever reason, your brain is on autopilot and, therefore, the recipe better be damn near automated lest you burn your house to the ground. This is one of those rare recipes that practically makes itself but looks and tastes like you slaved over it all day long. I keep it in my arsenal for quick meals and dinner parties alike—it never fails to satisfy. And I’ll bet this may be the first vegan recipe you’ve seen that doesn’t call for extra-firm tofu. This dish celebrates how soft and velvety tofu can be, so play around with medium or firm tofu!

Editor’s note: The Spicy Soy Sauce Dressing will yield more than you need to make the dooboo jorim. Save the extra for another batch of the tofu—keep it in a covered container in the refrigerator for up to a month—or use it as a dipping sauce for dumplings, pour some over cooked vegetables or beans, or spoon it over a bowl of rice.

Ingredients

For the Spicy Soy Sauce Dressing

½ cup soy sauce

1 Tbsp. gochugaru (used  one teaspoon Blue Agave Sriracha) 

2 cloves garlic, minced

1 scallion, chopped

2 Tbsp. finely diced red onion

½ shishito pepper or jalapeño, sliced - used total of one tiny orange pepper

½ Fresno pepper, sliced

1 Tbsp. brown rice syrup or maple syrup

1½ tsp. rice vinegar - only had apple cider vinegar

1½ tsp. mirin

½ tsp. freshly ground black pepper

¼ tsp. ground turmeric

For the tofu

1 (16-ounce) block medium-firm tofu

1 Tbsp. extra-virgin olive oil

3 Tbsp. Spicy Soy Sauce Dressing (from above), plus more for serving

½ cup vegetable broth

1 onion, julienned

1 carrot, finely diced

3 large or 4 small to medium mushrooms, thinly sliced - used LOTS 

2 scallions, chopped

1 Tbsp. toasted sesame seeds

For the Spicy Soy Sauce Dressing

Step 1

In a small bowl, whisk the soy sauce, gochugaru, garlic, scallions, red onion, shishito or jalapeño pepper, Fresno pepper, brown rice syrup, rice vinegar, mirin, black pepper, and turmeric together. You can store it in a covered container in the refrigerator for up to 1 month. Shake well before serving.

For the tofu

Step 2

Slice the block of tofu crosswise into ⅓-inch-thick pieces (I usually end up with 8 to 9 pieces).

Step 3

In a very large skillet, heat the olive oil over medium-high heat. When the oil is hot, place the tofu in the pan in a single layer (you may have to cook in batches if your pan is not large enough) and cook the tofu until the bottom is browned, 7 to 10 minutes. Flip the tofu and repeat until both sides are evenly cooked.

Step 4

Add three tablespoons of the Spicy Soy Dressing and vegetable broth to the pan. Bring to a boil and then reduce the heat to very low. Sprinkle the onion, carrot, and mushrooms over the tofu. Cover the pan and cook until most of the braising liquid has evaporated, 15 to 20 minutes, popping the lid open occasionally and spooning a little bit of the braising liquid over the top of the tofu and vegetables as they cook.

Step 5

Garnish with the scallions and toasted sesame seeds. Serve with additional dressing over the top or on the side.

From The Korean Vegan Cookbook: Reflections and Recipes From Omma's Kitchen © 2021 by Joanne Lee Molinaro. Reprinted with permission by Avery, an imprint of Penguin Publishing Group, a division of Penguin Random House, LLC. Buy the full book from HarperCollins, Amazon, or Bookshop.