Great Vegan Recipes

Week of April 22, 2018…

Physical Care – Great Vegan Recipes

Veganism is the practice of abstaining from the use of animal products, particularly in diet, and an associated philosophy that rejects the commodity status of animals. A follower of either the diet or the philosophy is known as a vegan. Distinctions are sometimes made between several categories of veganism. Dietary vegans (or strict vegetarians) refrain from consuming animal products, not only meat but also eggs, dairy products and other animal-derived substances.

Regardless of the type of vegan you are or chose to be, there are delicious recipes to help you on your way to healthier diet.

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VEGAN TOFU TACOS

Ingredients:   

• • 1 teaspoon coconut oil
  • 1 (10 ounce) package frozen bell peppers with onions
  • 4 Roma tomatoes, diced
  • 1 (12 ounce) package firm tofu – drained, pat dry, and diced
  • 1 (16 ounce) can low-sodium white beans, drained and rinsed
  • 2 limes, juiced, divided2 teaspoons adobo seasoning
  • 2 teaspoons chili powder
  • 2 teaspoons ground turmeric
  • 2 teaspoons paprika
  • 6 leaves Swiss chard
  • 1 tablespoon nutritional yeast

Preparation Directions:

1. Heat coconut oil in a skillet over medium heat; cook and stir bell peppers and onions until cooked through, about 5 minutes. Add tomatoes and cook for 3 minutes more.
2. Stir tofu into bell peppers mixture; cook and stir until tofu is cooked through, about 4 minutes. Mix white beans into tofu mixture; cook and stir until heated through, 3 to 4 minutes. Add juice of 1 lime, adobo seasoning, chili powder, turmeric, and paprika; cook and stir for 3 minutes more.
3. Arrange Swiss chard on serving plates and fill each with tofu mixture; top each with nutritional yeast and remaining lime-juice.

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TOFU BREAKFAST BURRITO BOWL

Ingredients:

• • 3 tablespoons olive oil, divided
  • 1 (14 ounce) package extra-firm tofu, drained
  • 1/2 teaspoon salt
  • black pepper to taste
  • 1 1/2 teaspoons onion powder
  • 1 1/2 teaspoons garlic powder
  • 1/2 teaspoon ground turmeric
  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1 cup finely diced red onion
  • 2 jalapeno peppers, seeded and chopped
  • 1/2 teaspoon salt
  • 3 cloves garlic, minced
  • 2 cups chopped tomatoes
  • 1 1/2 teaspoons cumin
  • 1/4 cup chopped fresh cilantro
  • 1 tablespoon fresh lemon juice
  • 1 (15.5 ounce) can no-salt-added black beans, drained and rinsed
  • 1 1/2 cups cooked hash brown potatoes
  • 1 avocado – peeled, pitted and sliced
  • 1 teaspoon fresh lemon juice
  • 1/4 cup chopped fresh cilantro
  • 1 teaspoon hot sauce, or to taste

Preparation Directions:

1. Preheat a large, heavy skillet over medium-high heat. Add 2 tablespoons oil. Break tofu apart over skillet into bite-size pieces, sprinkle with salt and pepper, then cook, stirring frequently with a thin metal spatula, until liquid cooks out and tofu browns, about 10  minutes. (If you notice liquid collecting in pan, increase heat to evaporate water.) Be sure to get under the tofu when you stir, scraping the bottom of the pan where the good, crispy stuff is and keeping it from sticking.
2. Add onion and garlic powders, turmeric, juice, and remaining tablespoon oil and toss to coat. Cook 5 minutes more.
3. Preheat a heavy-bottomed saucepan over medium-high heat. Add oil. Cook onion and jalapenos with a pinch of salt, stirring, until translucent, about 5 minutes, Add garlic and cook, stirring, until fragrant, about 30 seconds. Add tomatoes, cumin, and remaining salt, and cook, stirring, until tomatoes become saucy, about 5 minutes. Add cilantro and lemon juice. Let cilantro wilt in. Add beans and heat through, stirring occasionally, about 2 minutes. Taste for salt and seasoning.
4. Spoon some hash browns into each bowl, followed by a scoop of beans and a scoop of scramble. Top with avocado, a squeeze of fresh lemon juice, and a sprinkle of cilantro. Serve with hot sauce.