Vegan Journey Starts Here
Our vegan journey began after my husbands heart attack. We agree that vegan meal plans are the heart healthy choice.
Fortunately I have vegan cook books and vegan friends to help our transition.
My discovery of ‘125 Best Vegan Recipes and eating food at my vegan friends really help me in being a vegan. My friends serve and do marvelous things to Tofu. Their techniques help me to explore more dishes with tofu.
My Vegan Journey Starts Here
I’m all for expanding my horizon of knowledge so I requested 125 Best Vegan Recipes by Maxine Effenson Chuch & Beth Gurney for review a few years ago.
This book begins with an introductory page and information about a vegan kitchen and how to stock one.
Helpful tips and techniques are included in this book.
- I love the information I gain about Tofu.
- I’m now a walking wealth of knowledge about measuring, freezing, pressing to drain and preserving tofu.
The Vegan Kitchen
Salads, Sandwiches and Wraps
Casseroles, Tofu and Legumes
For the Kids
Pastas and Grains
Desserts and Baked Goods
The great things about this book is I can get creative by taking a marinade recipe for tofu and apply that to another tofu recipe. It is a whole new recipe to prepare.
The recipes are not time consuming either as the book was written for busy moms in mind.
The Curried Vegetables with Tofu is a recipe I will share with you.
Courtesy of 125 Best Vegan Recipes by Maxine Effenson Chuck and Beth Gurney © 2014 Reprinted with publisher permission.
Curried Vegetables with Tofu
From: 125 Best Vegan Recipes
If you’re looking for a healthy and flavorful comfort food meal for family and friends, serve this dish over hot fluffy jasmine or basmati rice.
- 2 tsp vegetable oil 10 mL
- 1 sweet onion (such as Vidalia), coarsely chopped
- 1 red bell pepper, cut into 1- by 1⁄2-inch (2.5 by 1 cm) strips
- 2 tsp curry powder 10 mL
- 1/2 tsp ground ginger 2 mL
- 2 cups cups broccoli florets 500 mL
- 1 cup vegetable stock 250 mL
- 2 or 3 carrots, cut into 1⁄4-inch (0.5 cm) thick slices ) (1 cup/250 mL
- 1 can 14 to 19 oz chickpeas, drained and rinsed, or 1 cup (250 mL) dried chickpeas, soaked, cooked and drained or 1 cup (250 mL) dried chickpeas, soaked, cooked and drained
- 10 0z firm tofu, cubed (1 inch/2.5 cm) or fried bean curd 300 g
- 1/2 cup vanilla-flavor soy milk 125 mL
- 3 tsp unsweetened shredded coconut 45 mL
- 2 tsp granulated natural cane sugar 10 mL
- Salt and freshly ground black pepper I substitued Pink Himalayan salt
In a large nonstick skillet, heat oil over medium heat for 30 seconds. Add onion and cook, stirring, for 3 minutes or until softened. Add red pepper, curry powder and ginger and cook, stirring, for 1 minute. Add broccoli, cauliflower, vegetable stock and carrots and cook, stirring, for 4 to 5 minutes or until heated through. Reduce heat to low, cover and simmer for 10 minutes or until vegetables are soft.
Stir in chickpeas and tofu. Increase heat to medium and cook until the mixture begins to bubble. Reduce heat to low, cover and simmer for 10 minutes or until flavors are blended.
Stir in soy milk, coconut, sugar and salt and pepper to taste. Simmer, uncovered, for 5 minutes.
It comes prepackaged in cubes or triangles. Because of its light and airy consistency, it absorbs flavors very nicely.
Because can sizes vary, we provide a range of amounts for beans in our recipes.
If you’re using 19-oz (540 mL) cans, add a bit of curry powder to taste.