Vegan MoFo Day 23: Coconut Tofu

Mmmmm…Coconut Tofu. Totally unhealthy, but oh so good! I think these little fried bites of scrumptiousness are the perfect food for game day and take care of the savory/sweet craving all in one. I almost always have a bunch leftover, so what I do is freeze them for later and pop them in the oven at 350 ^ͦF for about 10 minutes to crisp them up again.

Coconut Tofu

Ingredients:

2 16oz Packages of Extra-Firm Tofu, Frozen, Thawed and then Pressed

Salt and Pepper

1 Cup plus 2 Tablespoons All-Purpose Flour

1 Cup Cornstarch

¼ Teaspoon Sea Salt

1 Tablespoon Baking Powder

½ Teaspoon Cajun Seasoning

1 ¼ Cups Cold Water

2 – 3 Cups Shredded Coconut

Oil for Frying

Dipping Sauce:

½ Cup Apricot Preserves

2 ½ Tablespoons Dijon Mustard

 Here’s what I do:

Heat oil to 350 ^ͦ F.

Cut the tofu into 1-inch cubes and sprinkle with salt and pepper. In a large bowl, mix together the flour, cornstarch, sea salt, baking powder and Cajun seasoning. Whisk in the cold water until the batter is smooth.

Place the shredded coconut into a shallow bowl or plate. Dip a couple of the tofu cubes into the batter, (I usually do four at a time) making sure to coat completely and then dredge the tofu in the coconut. Fry the tofu until golden brown and place on a brown paper bag or a baking sheet lined with paper towels.

For the dipping sauce: Mix together the apricot preserves and Dijon mustard in a small bowl and serve alongside the tofu.

Vegan MoFo Day 4: Roasted Kabocha Squash Soup

Ahhhh…Kabocha Squash. I could go on and on about how much I love it and how I could literally eat it everyday! What is there not to love about this sweet and delicious Japanese Pumpkin? Before becoming vegan I had never heard of Kabocha Squash, but after reading the Kind Diet by Alicia Silverstone I searched high and low to find this squash. Luckily, the International Market near my house has them in stock all year long so I’m able to make this soup whenever a craving strikes!

 

Roasted Kabocha Squash Soup

Ingredients:

1 Large Kabocha Squash or 2 Small Ones

1 Small Purple or Jersey White Yam or Regular Yam

1 Medium Onion, Diced Small

1 to 1 ½ Tablespoons Minced Ginger Paste* (See Note)

4 Cups Vegetable Broth** (See Note)

½ Teaspoon Sea Salt and extra at the end to taste

1 to 2 Tablespoons Maple Syrup or Agave Nectar

½ Cup Original Coconut Creamer or Light Coconut Milk

¼ Cup Cilantro, Chopped

1 Teaspoon Olive Oil

*I sometimes add more if I want it a little spicy.

**The 4 cups really depends on the consistency that you want. 5 cups may be needed for a thinner consistency.

Preheat oven to 425 ^ͦ F if you have a convection roast setting on your oven or 450 ^ͦ F for a standard oven. Slice Kabocha Squash in half and remove the seeds. Place the squash cut side down on a baking sheet lined with aluminum foil or parchment paper. Using a fork, poke holes into the yam and place on the same baking sheet as the squash. Bake the squash and yam for 30 to 40 minutes or until they are tender. While the squash and yam are roasting, heat a small sauté pan over medium-high heat with 1 teaspoon of olive oil. Sauté the diced onions until caramelized (it usually takes about 10 minutes). When the squash and yam are done roasting I remove the skin from the squash right away while it is hot because it is easier to remove that way.

In a food processor, puree together the peeled squash, peeled yam, ginger paste, sea salt and ¾ of the caramelized onion, reserving the other ¼ for later. While the food processor is running pour in the vegetable broth and blend until smooth. Transfer the soup mixture to a large pot over medium heat. Stir in the remaining caramelized onion and maple syrup or agave nectar and bring soup mixture to a boil. Lower the heat, cover and simmer for 30 minutes. Once the soup has simmered for 30 minutes, stir in the coconut creamer or light coconut milk, cilantro and taste for salt. Serve immediately.

This soup tends to thicken up when placed in the refrigerator, so a little bit of vegetable broth or water will help thin it out.

Vegan MoFo Day 3: Vegan Crockpot Butternut Squash Chili

I love Autumn and whenever this time of year rolls around I become excited about the leaves changing color, the cooler temperatures and all the flavors that are associated with the season! I also love that it gives me the opportunity to break out my crockpot. I feel bad for my little crockpot because it is under utilized during the Summer due to our busy traveling schedule, but I definitely make up for it during the Autumn and Winter months. Here in Virginia it seems as though we have skipped Autumn all together and gone straight to Winter, so what better way to beat the chill then with a big, warm bowl of chili. This Vegan Crockpot Butternut Squash Chili is a good way to take advantage of all the squash that is currently in season. Oh and it is also National Chili Month, so let’s celebrate it with this yummy chili!

 

I like my chili on the thick side, but you can add as liquid as you like to get the consistency you want. You might need to adjust the spices if you do that though.

Vegan Crockpot Butternut Squash Chili

Ingredients:

1 Butternut Squash, Peeled, Seeded and Chopped

1 15 Ounce Can of Black Beans, Drained and Rinsed

1 15 Ounce Can of Red Kidney Beans, Drained and Rinsed

1 14.5 Ounce Can of Fire Roasted Diced Tomatoes, do not drain

1 Cup Frozen Corn Kernels

2 Tablespoons Tomato Paste

¼ Cup Cilantro, Chopped

1 Medium Sweet Onion, Diced Small

1 Red Bell Pepper, Seeded and Diced

3 Garlic Cloves, Minced

1 ½ Tablespoons Chili Powder, or more depending on how hot you like it

2 Teaspoons Cumin

1 Teaspoon Smoked Paprika

1 Cup Water or more depending on how thick you like your chili

Salt and Pepper to taste

 

Place all ingredients into a crockpot and set temperature to low. Let chili cook for 6 to 8 hours on low or until the butternut squash is tender. I usually stir the chili every once in a while during the cooking process. This recipe freezes really well.