It's Greek to me!

I've been super busy this week...probably no more than normal but suddenly I feel the gravity of the earth more than usual.  Thankfully, my good friend Jenn (all-around cool chick AND and Electric 6 fan, yes!) sent me a recipe she veganized!  Hooray for guest posts!  Thank you, Jenn!  (disclaimer: I haven't tried this yet so if it sucks, I'll give you her home phone number...)

Vegan Souvlaki with Tzatziki Sauce


For the Tzatziki (I like to make this first and let it sit in the fridge for a bit)

2 cups non-dairy yogurt - I do not know if a non-dairy Greek yogurt exists. If not, go with whatever you like. And if there is none thick enough, try mixing 1 cup non dairy yogurt with 1 cup non dairy sour cream. I’ve done this mix with the dairy and it works quite well.

Add:

One cucumber, seeded and grated. be sure to squeeze out the excess water.
Juice of one lemon
1 Tbsp olive oil
about a Tbsp of mint - dry mint is fine.
One or two large cloves of garlic, chopped and mashed to a paste.
Add dash of pepper, mix till blended, refrigerate.

For the Souvlaki:

1 pound seitan, sliced in strips or half chunks. (I have not tried this with tofu yet, but I'm sure extra firm would work well)

Throw the sliced seitan in a bowl and add some olive oil and a splash of red or white wine vinegar.  Then, in another bowl, mix the following seasonings:

1 Tbsp coriander
1 tsp ground cumin
1/2 tsp cinnamon
1/2 tsp allspice
1/4 tsp ground pepper
1/4 tsp ground ginger
1/4 tsp garlic powder (optional, but I like it)
1/4 tsp onion powder (optional, again)
Salt to taste

Add the spice mix to the seitan and mix till coated. Then brown in a pan on med to med high heat.

While that seitan is cooking, slice up some tomatoes, red onions and whatever lettuce you like – I prefer spring greens. Then heat up some pita, or whatever vegan flatbread you like.  When everything is cooked and ready, you can wrap it all up in the pita like a gyro.

Easy like Sunday morning.

Tofu can be horrifying for sure, but you can’t tell me you walk down the meat aisle at the store going, “Mmmmmmmmmmmmm this shit looks tasty!!!” It’s all about selecting the proper product for you needs and preparing it properly.

For my tofu scramble, I like the extra firm tofu that comes floating in its own little water bath!  A lot of recipes call for pressing your tofu; it’s time consuming but it does help!  And if you’re really serious you can pick up a tofu press!  (Dear Santa, Tam Tam doesn’t one but she’s been very good  trying hard and needs one)   

I found that freezing and then thawing tofu gives it a really good texture…more chewy and less slimy!

Scramble time!

Ingredients
1 lb. extra firm tofu (pat with a towel to get it dry-ish)
1 tablespoon olive oil
1 medium chopped white onion (about a cup)
2 cups mushrooms, thinly sliced
2-3 cloves garlic, crushed
1/4 cup nutritional yeast
juice of 1/2 a lemon
Spice Blend
2 teaspoons cumin
1 teaspoon thyme
1 teaspoon paprika
1/2 teaspoon tumeric
1 teaspoon salt

-Heat oil in skillet over medium heat, saute onions 3 minutes, until softened and add mushrooms. Saute 5 minutes more, add garlic, saute 2 minutes more. Add spice blend and mix it up for 15 seconds. Add 1/4 cup water and deglaze the pan, scraping the bottom.
-Crumble in tofu and mix well. Don’t crush the tofu, you want it to remain chunky. Let cook for about 15 minutes, stirring occasionally and adding splashes of water if necessary to keep it from sticking. Add lemon juice and add nutritional yeast and mix it up. If it seems too dry add splashes of water. The moistness really depends on how much water the tofu was retaining before you added it.
I top with fresh tomato, salsa, vegan sour cream, avocado slices and serve with toast!

I will not be mocked!!

It’s hard work ruining people, and most days I’m just too tired to whip up a seven-course gourmet dinner for the family, so we rely heavily on sandwiches!  I had some Turtle Island tempeh with a recipe for mock tuna salad and it sounded awful so I figured…why not!!  I whipped up a batch and set my expectations very very low. The first time I had tempeh I was NOT a fan of the texture. 

The tempeh temptress won me over. This stuff is freaking GOOD.  Brad loved it, the kids loved it.  The dog never even got any of it (that’s the real test).  It’s excellent in sandwich form but also super yum atop a salad.

I changed the recipe slightly because I don’t eat fish so I don’t happen to have Old Bay Seasoning lying around. I subbed Greek Seasoning (made with real Greeks, don’t bend over in front of it.)

Mock Tuna Salad

3 cups water

1 Tbsp. salt

8 oz. Organic Five Grain Tempeh

1 tsp. Greek Seasoning

½ cup chopped celery

¼ cup chopped onion

Juice from ½ lemon

1 tsp. dried dill weed

¼ cup vegan mayo

1-1/2 tsp. Dijon mustard

1 Tbsp. soy sauce

½ tsp. garlic powder

Boil the water in a small pan, add the salt and tempeh cake, reduce head to medium and let simmer 20 minutes.  Drain water, sprinkle the tempeh with Greek Seasoning and let cool, then break into small pieces with a fork (I use my hands because I’m a dirtball.)  Add celery, onion, dill and lemon juice to tempeh and mix. I usually sub dill pickle for the celery and omit dill weed…but don’t add ½ cup of pickles unless you’re pregnant.  In a small bowl, whisk remaining ingredients and add to tempeh. Mix well and feed your face.

Eat…enjoy…view tempeh anew!

xoxo