I mentioned Robin Robertson’s newest cookbook,Â Vegan on the Cheap, a couple entries ago when I made her recipe forÂ barbecued tofu and black bean burritos.Â This week, I made two more of her recipes that proved to be equally delicious: an adapted version of her Penne-Wise Peanutty Pasta and her Tuscan White Bean Pizza.Â Here are my versions of the recipes:
Enlightened Pad Thai Serves 2
1 clove garlic, minced
1/2 teaspoon ground ginger
1 tablespoon cornstarchÂ
1/4 cup peanut butter
2 tablespoon soy sauce
1 tablespoon apple cider vinegar
1 teaspoon sesame oil
1 teaspoon ketchup
1 teaspoon raw sugar
crushed red pepper flakes, to taste
1/2 cup unsweetened almond milk
1 Tbsp. olive oilÂ
8 oz. tofu, drained, cut into desired slices, and pressed
1 clove garlic, minced
1/2 small yellow onion, chopped
3 oz. broccoli slaw
6 oz. rice noodles (approx. half of a package), cooked according to package instructions
- To make the sauce, combine all the ingredients in a blender or food processor and process until smooth.Â Set aside.
- In a large skillet, heat half of the olive oil over medium heat.Â Add the tofu and pan fry for approximately 5 minutes on each side side, or until crispy.Â Remove from pan and set aside.
- Heat the remaining oil in the skillet and add the garlic, onion, and broccoli slaw and saute until tender.
- Add the tofu and the sauce to the skillet and stir gently to combine.Â Serve over rice noodles.Â Enjoy!
Robertson’s Tuscan White Bean Pizza is a great vegan pizza option because, instead of using a cheese substitute, she calls for a mashed white bean spread.Â This not only avoids the issue of using a processed soy cheese product that might not melt properly and taste rubbery after cooling, but also provides a protein-packed pizza topping that is so fresh and delicious you won’t even think about not having cheese.Â The recipes for the pizza dough is also very easy to make; however, I substituted bread flour for all-purpose flour and active dry yeast for instant yeast.
1 1/2 cups bread flour
1 teaspoon salt
1 package (2 1/4 teaspoons) active dry yeast
1/2 cup warm water (105-115 degrees)
1 Tbsp. olive oil
2 cloves garlic, minced
3/4 cup (1/2 of a 15.5-oz can) Great Northern beans, drained and rinsed
Salt and pepper, to taste
3 Tbsp. water, or as needed
1 tomato, thinly sliced
1 Tbsp. fresh basil, chopped
- To make the dough, in a small bowl, mix together the yeast and the water.Â Let stand for 10 minutes.Â In a large bow, combine the flour and the salt. When the yeast mixture is ready, add the mixture into the flour mixture and mix well until combined.Â Knead the dough on a lightly floured surface for about ten minutes, or until smooth.Â Place the dough in a large airtight container and let rise for approximately one hour, or until doubled in volume.
- After one hour, punch the dough down and work it into a pizza crust.Â Place the dough on a lightly greased baking sheet.Â Cover with a clean towel and let rise for an additional twenty minutes.
- Preheat the oven to 425 degrees.Â To make the topping, mash the beans with the olive oil and garlic in a medium bowl.Â Season withs alt and pepper, to taste, and add water, if necessary, to form a paste.Â When the pizza dough is ready (after the final twenty-minute rise period), spread the bean mixture over the dough.Â Arrange the tomato slices and basil on top of the bean mixture.
- Bake the pizza for approximately 12-15 minutes, or until the crust is golden brown.Â Enjoy!Â http://www.breadnutbakery.com