This is one of the quickest meals I know, although I discovered it in one of the most leisurely places on earth. Strolling along the beach near Ocho Rios in Jamaica, I came across a man cooking creamy coconut rice, smoky-tasting greens, and velvety red beans, all in an iron kettle set over a charcoal fire in a shack. He ladled out this modest food onto a paper plate, and I ate it sitting on a log beside the sea.
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Archive for the ‘Soy’ Category
1/4 cup unsweetened shredded coconut
1-3/4 cups water…
You can use other types of Thai curry paste for this recipe, but Mussamun works very well with the potatoes and cashews.
Two 10.5oz packages silken firm tofu
1/8 tsp garlic powder…
Tofu, high in protein, low in calories, is made from curdled soy milk, and is available in several textures. Tofu can be refrigerated for up to a week. Store tofu in water and change the water daily. This flavorful stew is delicious with pasta, rice, or steamed new potatoes.
This tofu-based filling is reminiscent of a traditional egg and mayo salad recipe, but studded with raw veggies that provide color as well as a little crunch.
4 c. masa harina
1 tsp. baking powder…
Makes 6 large burgers
Here’s a recipe we’ve used for years. My daughter, a senior in college, is addicted to it. While it isn’t like the Kraft thing, we find it good on potatoes, rice, or steamed broccoli and cauliflower as well as on noodles. –Sherry
Alternate Ingredients: I think this would also be good with crumbled firm tofu, especially Italian Herb “More Than Tofu” or cannellini beans in place of the TVP. –embroiderama
My kids – even the pickiest ones loved it and even asked for more. There is a small amount of fat in this recipe from the vegan cheese. I’m hoping this tiny amount doesn’t upset anyone. I apologize in advance if it does. It’s so hard to find recipes that are virtually fat free that my kids like – this one fit the bill so I thought I’d share it. –Gayle
We eat this at least once a week. If I don’t have a quart of my own spaghetti sauce handy, I use a jar of store-bought. –serene
I’m always on the hunt for new dip ideas. This was an experiment I am quite pleased with. It is quick, filling and delicious, not to mention healthy!
8 ounces baked tofu
1 pound extra-firm tofu
2 cups cooked brown rice…
- Oil-Free Baked Portobello FriesDo you know why vegan cooks are so creative? I think it’s because we’re constantly being tempted by interesting dishes on restaurant menus that are “vegan except for.” You know, the chickpea appetizer that is vegan–except for chicken broth. Or the hash browns that are vegan–except they’re cooked on a griddle alongside bacon. Or the portobello fries […]
- Aqua Fava Carob Pieces (Vegan, Gluten and Oil Free)Though I’ve gotten a lot less fussy (or maybe lazy) in my cooking habits, from time to time I still can’t resist my proclivity for vegan adaptations of things I know I should never eat in their original form. This experiment is that a couple times over, since most of you can eat a few […]