Thai Green Curry with Veggies and Tofu

from the creative Vegan Mouse blog, shown on the postpunk forum:

Thai Green Curry with Veggies and Tofu

2 TB canola oil
1 onion, chopped
2 cloves garlic, minced
1 tsp ginger, minced
2 medium potatoes, peeled and cut into cubes
1 carrot, sliced
1 TB green curry paste (this is spicy so use as little or much as you like - store the leftover paste in a little ziploc bag in the freezer)
2 cans coconut milk
2 cups broccoli florets
1 small red pepper, diced
1 zucchini, sliced
1 package extra-firm tofu, drained and cubed
2 TB soy sauce
1 tsp sugar
juice of one large lime


Heat oil in a large pot on medium heat. Add onions, garlic and ginger. Saute for a while until onions are browned and a bit soft. Add potatoes, carrots and green curry paste. Stir around to coat, then add coconut milk and stir. Bring to a boil. Add broccoli, red pepper and zucchini. Add soy sauce, sugar and lime juice. Lower heat to medium low. Add tofu cubes. Cover and simmer for about 15-20 minutes or so or until potatoes are thoroughly cooked. Serve over hot rice.

Whole Wheat Cinnamon Rhubarb Muffins

Bryanna Clarke Grogan's recipe!

Wet Mix:
1/2 C smooth applesauce
1 1/2 C soymilk
3 Tbsp light tasting olive oil
1 T lemon juice
2 tsp vanilla
1/2 tsp Ener-G egg replacer
1 1/2 tsp KAL brand stevia

Dry Mix:
2 1/2 cup whole wheat pastry flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt

Additional:
1 1/2 cup diced rhubarb, can be frozen (mine wasn't)

Preheat the oven to 400 degrees F. Prepare muffin cups by greasing or spraying with pan spray (I use special unbleached parchment papers because I like low fat baking and do not want the muffins to stick to the paper and rip apart). Combine the wet mix in the blender or food processor. In a medium bowl combine the dry mix. Add the wet to the dry and stir briefly just to mix. Spoon evenly into the prepared muffin cups. Bake for 20 - 25 minutes. C Cool the pans on racks for 5 minutes, then carefully loosen the muffins with a table knife and turn them on their sides to cool a bit more before serving. These vegan muffins are quite tender when they are very hot, but they firm up with cooling.

esme's special sauce

copied with gratitude from the postpunk forum

esme25 wrote

i make a sauce for pasta that's equal parts:
tahini
miso
soy sauce
olive oil
nooch or mustard
lemon juice or vinegar
and a few cloves of garlic.
eta: if i have mirin i sometimes throw that in, too.

mix it all up and add to hot pasta. it usually winds up being about 2 T. of each item. sometimes i add some spinach or something.

i usually use the sweet white [miso], but any kind will work.

it's really good with any kind of green veggie thrown in (like spinach, arugula, brocolli, scallions - that kind of stuff).

eta: when i say 2 T. of each, i don't measure. i get out my big soup spoon which i use interchageably with a tablespoon in non-baking recipes and use heaping tablespoons of everything.

and a quick trick. since the sauce is so easy to make, i boil the pasta, drain it, put the pot back on the warm stove, make the sauce in there, then add the hot pasta back to it. the heat of the pan and the pasta helps melt down the tahini and miso so that it works through the pasta better.

Ravioli fillings

I'm trying the first recipe, and one with the tofu ricotta, though I have added finely minced leek and another clove of garlic, plus a few drops of hot sauce. I'm also going to try the white bean idea, using it in place of tofu: cannelini plus herbs & garlic, and some greens. Over all that we'll have the famous 5-minute tomato sauce, and a green salad.

• 
  
• Smashed white beans with garlic and herbs, plus maybe some steamed and finely chopped greens
  
• Basic Spread Mixture for vegan boursin (from Bryann's blog):
  

1 (12.3 oz.) box extra-firm SILKEN tofu, prepared as instructed in recipe text below
1/2 cup plus 2 tablespoons raw cashews or cashew pieces, ground very fine in a coffee/spice mill or mini-chopper (I don't have this so will leave it out)
1/2 cup original Earth Balance
2 tablespoons fresh lemon juice
3/4 teaspoon salt
1/2 teaspoon miso (not the very dark variety)
1-2 medium cloves garlic, crushed
1-2 teaspoons snipped fresh chives
1 teaspoon dried parsley
1/4 teaspoon freshly-ground pepper

To prepare the tofu (important step!):

Crumble the tofu in a clean tea towel or piece of cotton sheeting, gather the ends up and twist, knead, and squeeze for a couple of minutes to extract as much of the water from the tofu as possible.

Whirl the squeezed tofu and the rest of the Basic Spread Mixture ingredients in a food processor at high speed for several minutes. Be patient-- it has to be VERY smooth. You may have to stop the machine a couple of times and scrape the sides and push the ingredients that have accumulated under the blade towards the middle.

When as smooth as possible, add the Basic Flavoring, or whatever additions you prefer. Process again if you want them well-incorporated into the spread

• basic tofu ricotta recipe (from Vegan with a Vengeance) with added finely chopped (reconstituted) sun dried tomatoes and garlic, plus hot pepper sauce to taste (4 or 5 drops)
• Vegan dad's burger recipe mixed with steamed, squeezed-out finely chopped greens