Falafel and Soy glazed Tofu

Here are Alex and Garo's recipes! Thanks for hosting guys!

Falafel with Avocado Spread
Patties

1 (15-ounce) can pinto beans, rinsed and drained
2 oz shredded Monterey Jack cheese (left off for vegan)

¼ cup finely crushed baked tortilla chips
2 tbsp finely chopped green onions
1 tbsp finely chopped cilantro
c tsp ground cumin
1 large egg white (substitute 1/4 cup mashed potatoes for vegan)

1½ tsp canola oil


Spread
¼ cup mashed peeled avocado
2 tbsp finely chopped tomato
1 tbsp finely chopped red onion
2 tsp fat-free sour cream (substitute more avocado for vegan)

1 tsp fresh lime juice
c tsp salt
2 (6-inch) pitas, each cut in half crosswise
4 thin red onion slices, separated into rings
Microgreens


To prepare patties, place pinto beans in a medium bowl; partially mash with a fork. Add cheese and next 5 ingredients (through egg white); stir until well combined. Shape bean mixture into 4 (½-inch-thick) oval patties.
Heat oil in a large nonstick skillet over medium-high heat. Add patties to pan; cook 3 minutes on each side or until patties are browned and thoroughly heated.
To prepare spread, combine avocado and next 5 ingredients (through salt), stirring well. Place 1 patty in each pita half. Spread about 2 tablespoons avocado spread over patty in each pita half; top with onions and greens.
Serves 4.


Soy-Glazed Tofu

12 oz package firm tofu, drained and cut crosswise into 6 slices
3 tbsp seasoned rice vinegar
2 tbsp fresh orange juice
2 tbsp low-sodium soy sauce
1 tbsp brown sugar
¼ tsp grated orange rind
1 tsp dark sesame oil
2 tbsp thinly diagonally sliced green onions
½ tsp sesame seeds, toasted

Cut each slice of tofu in half diagonally. Place tofu slices on several layers of paper towels, and cover tofu with additional paper towels; let stand 15 minutes, pressing down occasionally.
Combine vinegar and next 4 ingredients (through rind) in a small saucepan; bring to a boil. Reduce heat and simmer, uncovered, 6 minutes or until thick and syrupy. Heat oil in a large nonstick skillet over medium-high heat. Arrange tofu slices in pan in a single layer; sauté 5 minutes on each side or until golden brown. Remove from heat; pour vinegar mixture over tofu to coat. Sprinkle with green onions and sesame seeds. Serve immediately.
Serves 4.

Yummy Vegan Bread (who knew?!)

1 3/4 cups plain, non-sweetened nondairy milk
1 3/4 tablespoons apple cider
1 cup white flour
2 cups whole wheat flour
2/3 cup Natural Turbinado Cane Sugar
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 cup seedless raisins
1/2 cup soft silken tofu, beaten until relatively smooth
2 tablespoons any neutral-flavored oil

Directions:

1. Preheat over to 350 degrees Fahrenheit. Buttermilk: In a measuring cup, combine nondairy milk and vinegar; set aside to curdle.

2. In a bowl, mix the white flour, whole wheat flour, sugar, baking powder, baking soda, and salt. Stir in the raisins.

3. In another bowl, combine the buttermilk, tofu, and oil. Add to dry ingredients and mix just until flour is moistened.

4. Turn into an oiled 2-quart round casserole.

5. Bake for 50 minutes or until done. Let cool in pan for about 15 minutes before removing to cool on a wire rack.

Curried Carrot Soup

This is my amazing, delicious, delectable soup from the vegan challenge. And I doubled this recipe for the group of 12.

xx
Laine


Curried Carrot Soup

1 tablespoon olive oil
1 tablespoon curry powder
1/2 teaspoon salt
pinch of cayenne pepper
2 medium garlic cloves, smashed
1/2" piece ginger, peeled and smashed
1/2 onion, coarsely chopped
1 pound carrots, peeled and sliced into 1/4-inch-thick rounds
2 bay leaves
3 cups vegetable broth
1/2 cup canned coconut milk (or slightly more)
Toasted unsweetened coconut flakes, for garnish

1. Heat the oil in a heavy-bottomed pot over medium heat. When it shimmers, add the garlic, curry powder, cayenne, salt and cook until fragrant, about 30 seconds. Then add the onions and turn to coat with spices for another 30 seconds.
2. Add the ginger, carrots, bay leaf, broth, increase the heat to medium high, and bring the mixture to a boil. Reduce the heat to medium low and simmer with the lid on until the carrots are soft when pierced with a fork, about 20 minutes. Pick out the bay leaves.
3. Working in batches, process the soup in a blender until smooth.
4. Pour the soup back into the pot and return it to the stove over medium heat. If it is too thick, add more broth, then stir in the coconut milk, possibly adding more to taste. Adjust the seasoning as needed, adding more salt to taste and serve with a few flakes of toasted coconut.