Gluten Free Menu Swap and Vegan Red Flannel Hash Recipe

August 17th, 2009 yum Posted in Dairy Free, Gluten Free Menu Swap Monday, Menu, Menu Plan Monday, Potatoes, Soy Free, Vegan, Vegetables, Vegetarian, breakfast 2 Comments »

tofunhashbreakf2

Cheryl is hosting this week’s gluten-free menu swap with peaches as the theme. You can find more great menu plans with Org Junkie. Here’s my menu for the week- with a few from last week that we didn’t work into our busy schedule with a newborn.

Tuesday: Chinese
Soy free Green Bean and Jicama Stir Fry
Rice

Wednesday: Thai
Panang Vegetable Curry on rice noodles

Thursday: Indian
Tofu in Creamy Coconut Tomato Gravy
Basmati Rice

Friday: American Southern
Mashed Potatoes
Pan Fried gluten-free okra
Pressure cooked beans

Dessert: Peach tapioca pudding
Baked Good: Bette Hagman bread

This week I had some Trader Joe’s prepared beets in the refrigerator that inspired me to try a new recipe- the unusual and cleverly named red flannel hash. Usually this recipe is not vegetarian friendly, but I used well seasoned golden brown pan-fried mushrooms for a “meaty” substitute and enjoyed every bite. I served it with a cumin-sesame tofu scramble for a healthy and hearty casein-free vegan breakfast.

Gluten-free Vegetarian Red Flannel Hash Recipe
Ingredients
2 tsp olive oil
1/4 onion, diced
handful sliced crimini mushrooms
salt and pepper to taste
smoked paprika or chipotle pepper
2 tsp margarine
2 tsp. olive oil
1 large potato, cooked (microwaved is fine)
2 small cooked whole beets (canned or prepared)
Directions
Heat olive oil in nonstick pan or cast iron pan on medium. Saute onions and add mushrooms as onions turn translucent. Season generously with salt, pepper and smoked paprika. Let onion get caramelized and mushroom get golden brown. Grate beets and either grate potatoes or put them through ricer. Salt and pepper grated/ riced veggies. Add margarine and oil to center of pan, let margarine melt and add seasoned potatoes and beets to onions and mushrooms. Let form a nice brown crust on the bottom and then turn over, browning other side.

Serve with traditional red wine vinegar as a condiment or eat as is. Enjoy with a nice tofu scramble or other high protein veggie side dish.

AddThis Social Bookmark Button

Gluten-Free Vegetarian or Vegan Recipes: Honey Mustard Peach Tofu Salad Recipe

June 18th, 2009 yum Posted in Nutritional Yeast, Sandwiches, Soy, Spinach, Vegan, Vegetables, Vegetarian, Zucchini, tofu 1 Comment »

tofusaladrecipe
The other morning I woke up with a craving for a hearty vegetarian breakfast. Red potato home fries sounded like just the thing- and so did a tasty tofu breakfast saute. I poked around in the refrigerator and found some mustard, which made me think of how lovely tofu would be with a sweet mustard sauce, nutritional yeast, and veggies. I fried up a yummy dish for breakfast, and I enjoyed it, but the mustard sauce hadn’t had a chance to permeate the tofu yet. Hmm. Not blog worthy, I thought. Then later that day I decided to have some of the leftovers as a snack. I was going to reheat it- but thought I’d steal a bite cold. It was really delicious! The flavors had spread throughout the dish and the tofu was now perfect. It would be great on a fresh, crispy salad, or even in a gluten-free sandwich. So- I changed my mind and decided to blog this recipe after all- as a yummy cold tofu salad instead of hot- because sometimes temperature makes all the difference in flavor!

*sorry to any who might have read this post on Tuesday- the date of the scheduled post got messed up so it was briefly up and got emailed early. Don’t worry, you shouldn’t receive any other posts emailed twice.*

Honey Mustard Peach Tofu Salad Recipe with Vegan Variation
Ingredients
1 tbsp. GF mustard (your favorite variety)
1 tsp tahini
1 tsp brown rice vinegar
1 tsp honey or agave syrup (for vegan variation)
1 tbsp. olive oil
1 package firm tofu, pressed for at least 30 min in a towel and cut into cubes
dried dill
smoked paprika or chipotle pepper
salt to taste
1/4 small onion, diced
1 carrot, peeled and grated
1 small peach or nectarine, pitted and sliced
1 small zucchini cubed
Very large handful fresh spinach
Generous handfuls of nutritional yeast
Braggs liquid amino acids (soy sauce) or your favorite GF Tamari like San-J low sodium

Directions
Combine mustard, tahini, vinegar, and honey (or agave) in a small container.

Heat olive oil in a nonstick pan and add firm, pressed tofu cubes. Season with dill, smoked paprika and salt to taste. When tofu has browned on one side, turn, season other side and begin to brown. Add your mustard sauce and evenly distribute through the tofu mixture. Add your onion and let it begin to cook. Add grated carrot, peach slices and zucchini, cook for a minute or two, and add spinach. As spinach wilts, fold into dish and sprinkle with nutritional yeast. Fold yeast into dish. Taste and then sprinkle with Braggs soy sauce to taste. Check that tofu is browned and zucchini is done to your taste.

You can eat hot, but I prefer to let it cool and sit for half of a day or so and then serve it cold. It would be great as a substitute for “chicken” salad- on lettuce and/or in a gluten-free sandwich.

AddThis Social Bookmark Button