Category: Recipes I Have Tried

Sticky Sesame Garlic Tofu

Ingredients:
1 block firm tofu (400g)

1/4 cup cornstarch/cornflour

1/4 tsp sea salt

1/4 tsp ground white pepper

Sauce:
4-5 cloves garlic, grated or minced

1/4 cup soy sauce

2 tbsp tomato sauce/ketchup

2 packed tbsp brown sugar

1 tbsp rice vinegar

1/4 cup water

2 tsp cornstarch/cornflour

2 tsp sesame oil

Garnish:
Toasted sesame seeds
Green onion

Method:
1. Preheat the oven to 200°C. Open your packet of tofu and drain out the excess liquid. Using clean hands, break chunks off the tofu to create bite sized pieces. Add into a bowl along with the cornstarch, salt and pepper and toss well to coat.
2. Spread the tofu out onto a lined baking tray, ensuring each piece does not touch or overlap. Spray generously with any neutral oil and bake for 20 minutes or until golden and crispy. Alternately you can also air-fry in batches!
3. In the meantime, fry the garlic in a splash of oil over medium heat. Add in the soy, tomato sauce, sugar and vinegar. Stir well and cook for 1 minute.
4. Mix the water and cornstarch together then pour it into the pan. Allow mixture to bubble, stirring frequently until thickened. Turn off the heat and stir through the sesame oil.
5. Add in the baked tofu and stir well to coat in the sauce.
6. Transfer onto a plate and garnish with sesame seeds and green onions. Enjoy immediately!

*Note: I would not recommend this as a dish to eat later/reheat. You definitely can, but you will lose the crispy coating on the outside. If you’re making this ahead of time just keep this in mind. In short, still delicious but you’ll lose the texture!

Vegan Burritos – Nora Cooks

For the burrito filling:

  • 2(+) tablespoons [veggie broth]
  • 1 medium red onion, chopped
  • 1 red bell pepper, chopped small
  • 3 cloves garlic, minced
  • (1) 15-ounce can black beans, drained and rinsed
  • 1 1/2 cups uncooked short or long grain brown rice
  • 1 1/2 cups corn (frozen, fresh or canned)
  • 1 cup finely chopped kale [or other green leafy veg]
  • 12 oz medium style salsa
  • 2 cups water
  • 1 teaspoon ground cumin
  • 2 teaspoons chili powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt, or more to taste

    • For serving:

  • 8 burrito sized flour tortillas
  • 2-3 cups chopped lettuce
  • Chopped avocado or guacamole
  • Chopped cilantro, tomato, green onion, deserved jalapeño
  • Salsa
  • Etc

Freezer burritos

  • Simply roll burritos with only the mixture and no additional toppings. Wrap each burrito in foil, then place them in a large freezer safe bag. Reheat in the microwave for about 2 minutes until warm.

Instructions

Stove top instructions:
1. In a large pot with a lid, add the olive oil and warm over medium heat. Add the chopped onion, red pepper and garlic and saute for 2-3 minutes, stirring constantly.

2. Now add the beans, rice, corn, kale, salsa, water, spices and salt. Stir, then turn the heat to high and bring to a boil. Lower the heat, place the lid on and simmer for about 45 minutes until the rice is cooked. Remove from heat and let the mixture sit for an additional 10 minutes. Now stir the mixture and serve.


To make using an Instant Pot
1. Press the saute function on the Instant Pot and warm the [veggie broth] in the inner pot. Add the onion, red pepper and garlic and saute for 2-3 minutes. Turn off the Instant Pot for a moment. Add a few tablespoons of water and scrape any stuck pieces of vegetables to de-glaze the pot and prevent a burn message.

2. Now add all the remaining burrito filling ingredients to Instant Pot, give it a little stir, place the lid on, turn valve to seal and set to high pressure for 24 minutes. Let pressure release naturally (usually this takes about 10 minutes). Carefully remove the lid and stir.

https://www.noracooks.com/vegan-burritos/#wprm-recipe-container-2112

Two McDougall Salad Dressing Recipes

SALAD DRESSINGS

Many of you have been unhappy with the “fat-free” salad dressings that you purchased in the supermarket or natural food store, either because of the flavor or the sodium content.  During the 10-day McDougall Program in Santa Rosa, California our chefs make many delicious salad dressings – loved by everyone.  Any of these may be prepared ahead of time and kept in the refrigerator for about a week. 

BERRY VINAIGRETTE

Preparation Time:  5 minutes
Servings:  makes 1½ cups

2 cups fresh or frozen strawberries or raspberries
4 tablespoons red wine vinegar
2 teaspoons honey (or date paste)
freshly ground pepper to taste

Place all ingredients in a food processor or blender.  Process until smooth.

HONEY MUSTARD DRESSING

Preparation Time:  5 minutes
Servings:  makes 1¼ cups

½ cup rice vinegar
½ cup balsamic vinegar
1/3 cup honey (or date paste)
3 tablespoons Dijon mustard
freshly ground pepper to taste 

Place all ingredients in a blender and process until smooth.

https://www.drmcdougall.com/misc/2004nl/040800purecipes.htm

Corn Butter Recipe | Dr. McDougall

Ingredients

1/4 Cup Cornmeal (organic best)

1 1/4 Cups Water

1-2 Tsp Lemon juice

1/2 tsp salt OR 1 teaspoon no-salt seasoning mixture

Directions

* Place the cornmeal in a saucepan with 1 cup of the water.

* Cook, stirring constantly until mixture is smooth and thick.

* Place the cooked cornmeal in a blender jar.

* Add the remaining water, 1 teaspoon of the lemon juice and the seasoning.

* Process until very smooth, adding a bit more water, if necessary, to reach the desired spreading consistency.

* Taste and add more lemon juice if desired.

* Place into a covered container and refrigerate.

https://www.drmcdougall.com/recipes/corn-butter/

Potato Casserole

[My opinion: I’m lazy. Just bake a potato & throw this stuff inside of it!]

Ingredients

2 Onions sliced into rings

1-2 Cloves garlic, minced

1/2 Cup Water

16 Ounce Can Chopped tomatoes

8 Ounce Can Tomato sauce

1/2 Tsp Dried basil

1/2 Tsp Dried oregano

1 Tbsp Parsley flakes

1/4 Tsp Freshly ground black pepper

1 Tbsp Soy sauce (optional)

4 Large white potatoes, scrubbed and sliced

Directions

1. Preheat oven to 350 degrees.

2. Place onions and garlic in a medium saucepan with the water. Cook, stirring, over medium heat until the onion softens slightly and is easily separated into rings. Remove from the heat. Stir in the remaining ingredients except the potatoes.

3. Place a layer of the potato slices in a 9 x 13 inch nonstick baking pan. Cover with some of the tomato sauce. Repeat layers until all the potato is used, ending with a layer of tomato sauce.

4. Place a sheet of parchment paper over the vegetables and cover with foil, sealing the edges tightly to keep in the heat.

5. Bake for 1 hour.

Click here for McDougall website

Pizza Fondue

https://youtu.be/RCJQ7uboDqA?si=wr1KEB4_FFKY0jX5

USES:

As dip for
* Cubed bread or bread sticks
* Raw veggies/fruits
* Air-fried potato fries
* ETC

Could also use
* Inside baked potato
* Grilled sandwiches
* In pasta, lasagne, zoodles, casseroles, etc

*******

INGREDIENTS & INSTRUCTIONS

MOZZARELLA SAUCE (warm & stretchy)

[Cmmt: I tried this recipe & it seemed like I was eating paste. I recommend more nutritional value by adding steamed cauliflower next time!]

1 C rolled oats
2 C plant milk or water
1/4 C nutritional yeast
1/2 t tapioca starch
1/2 t garlic powder
1/4 t onion powder
1/8 t dry mustard powder
1/2 t lactic acid
1 T miso paste
1/2 t salt (optional)

Blenderize a minute or two until warm to activate tapioca starch. If too thick just add a bit of liquid.

*******

ITALIAN TOMATO SAUCE (warm or room temp]

1 15 oz can (or 13.75 oz box) of salt-free crushed tomato
1 t Italian seasoning (has oregano, basil, rosemary)
1/4 t garlic powder
1/8 t onion powder
Sprinkle of red pepper flakes
1 T nutritional yeast

Stir & heat (or serve @ room temp)

*******


RICOTTA (like cottage cheese)

1 C ocara (pulp after making soymilk, may sub w/ firm tofu)
1 T nutritional yeast
1/2 t salt
1/4 t lactic acid

*******

* May combine mozzarella & Italian tomato sauces.

* May replace Italian sauce w/ 30 Second Salsa, then combine w/ mozzarella & serve w/ air-fried corn chips, or use as enchilada filling w/ ricotta!