Give Them Something Better

Author: Stephanie Howard

  • Meatless Monday: Tofu Skillet Supper a One Dish Meal

    Meatless Monday: Tofu Skillet Supper a One Dish Meal

    Tofu Skillet Supper

    Ridzogirl says this is almost as good as pizza! However, it is nothing like pizza, but it has been a favorite with both of my kids for years. I got the original recipe from a cooking school in Westerville, Ohio at least 15 years ago and have been making it ever since. It is a super easy one-skillet recipe; although I do suggest you use a really large skillet.

    Sometimes to save space in my skillet, I roast the potatoes in the oven while I do everything else and throw the ingredients all together at the end. Otherwise, I can end up with green beans all over the stove.

    Tofu Skillet Supper

    • 2 packages (14 ounce) water packed tofu, extra firm
    • ¼ cup Braggs Liquid Aminos or low sodium soy sauce
    • 8-10 red skin potatoes, diced
    • 2 teaspoons oil
    • 1 small red onion, diced
    • 1 small yellow or orange bell pepper, diced
    • 1 teaspoon garlic, minced
    • 1 bag (16 ounces) French cut green beans, frozen
    • 1 teaspoon salt
    • 1 teaspoon Italian seasoning
    1. Drain water from tofu and wrap tightly in 2 clean dry dishtowels and let sit for 20-30 minutes, to remove excess moisture.
    2. Cut tofu into one-inch cubes and place in a shallow dish. Pour Braggs or soy sauce over the cubes. Allow the tofu to soak for about 10 minutes. This is called marinating.
    3. While the tofu is marinating, boil or steam potatoes until a fork can be easily inserted into the potato.
    4. Drain tofu and place in a large non-stick skillet over medium high heat. Cook, stirring occasionally until the tofu is lightly browned on all sides. Remove the cubes and set aside.
    5. Add oil to the pan with onion, pepper, and garlic. Cook for 3-4 minutes.
    6. Add potatoes, green beans, salt, and Italian seasoning. Cook for 10 minutes, stirring occasionally.
    7. Stir in tofu and heat through.
  • Meatless Holiday: BLT Pasta Salad

    Meatless Holiday: BLT Pasta Salad

    blt salad

    Everybody is going to a picnic this weekend. Most of us are going to be among “mixed company”. That is we may be the only vegetarian in the group.

    As a vegan myself I feel the need to make sure whatever I bring to the picnic is a favorite so that people can realize that vegan food really does taste good…despite what they have heard. I love it when people realize that it is possible to eat a healthy plant-based diet and LIKE it!

    This BLT salad has been the means of converting some hardcore carnivores.

    BLT Pasta Salad

    SALAD

    • 1 package (7 ounces) whole-grain or fiber added pasta
    • 1 ½ cups The “B” (see below)
    • 4 cups hearts of romaine, thinly sliced and cut into bite sized pieces
    • 2 Roma tomatoes, seeded and chopped
    • ¼ cup green onion, sliced

    DRESSING

    • ¾ cup Vegenaise or other cholesterol free mayonnaise
    • ¼ cup lemon juice
    • 2 teaspoons cane juice crystals
    • 2 teaspoons chicken-style seasoning
    1. Cook noodles according to package instructions. Drain and rinse under cold water.
    2. In a large bowl, mix pasta with remaining ingredients, except dressing.
    3. In a separate small bowl, mix all dressing ingredients.
    4. Before serving pour dressing over salad and mix well.

    The “B”

    This recipe was inspired by a great cookbook called Vegan Diner by Julie Hasson. You’ll want to make a bunch for use in other recipes.

    • 1 tablespoon olive oil
    • 3 cups soy curls
    • 3 tablespoons Braggs Liquid Aminos or low sodium soy sauce
    • 2 tablespoons liquid smoke, hickory flavor
    • ¼ teaspoon salt, optional
    • ¼ -½ teaspoon cayenne pepper
    • 3-4 tablespoons pure maple syrup
    1. Soak soy curls in hot water for 10 minutes. Drain off liquid.
    2. Heat oil in non-stick skillet. Add soy curls and sauté for 2 minutes.
    3. Mix Braggs, liquid smoke, salt and cayenne together in a small bowl. Pour over soy curls stirring well to make sure all the soy curls are coated.
    4. Cook until browned, about 8-10 minutes stirring occasionally. I like them very brown and even a little crispy.
    5. Drizzle maple syrup over soy curls and stir well. Continue cooking for 2-3 more minutes.

    TIP: Pancake syrup does not work for this recipe; use only the real maple syrup.

  • Meatless Memorial Day: Black Bean Burgers

    Meatless Memorial Day: Black Bean Burgers

    barbque chicken small-6

    Memorial day is the traditional beginning of summer.  So the question is: what does a vegan eat on memorial day? Which is followed by the real question–Don’t you miss eating the flame grilled burgers and hot dogs? The answer is an emphatic NO!

    The reality is I eat better as a vegan than I ever did as a carnivore! Here is how I do it–

    Black Bean Sliders

    • 1 can (15 ounces) re-fried black beans or 2 cups cooked black beans, mashed
    • 1 ½ cups quick oats
    • 1 medium onion, diced fine
    • 2 tablespoons vital wheat gluten flour
    • 1 ½ tablespoons beef-like seasoning
    • 1 tablespoon parsley
    • 1 clove garlic, minced
    1. Pre-heat oven to 400˚ and prepare cookie sheet by spraying with non-stick cooking spray.
    2. Mix all ingredients in a large bowl.
    3. Form into patties and place on oiled cookie sheet.
    4. Cover with aluminum foil and bake 20 minutes.
    5. Remove cover, flip patties and bake for 10 more minutes.

    barbque chicken small-5

     

  • Meatless Monday: Pasta With Spring Vegetables

    Meatless Monday: Pasta With Spring Vegetables

     

    Pasta with Spring veg

    Spring has finally arrived! Asparagus is growing and the gardens are finally getting started. I am so happy to see everything turning green.

    So for supper today I am making the Pasta with Spring Vegetables from Give Them Something Better. It is not your typical pasta with marinara or a white cheesy sauce. This pasta is topped with a light garlicky sauce and tastes great with all those veggies and pasta.

    Enjoy!

    Pasta with Spring Vegetables

    • 2 tablespoons oil
    • ½ cup red onion, diced
    • 2 cloves garlic, minced
    • 4 stalks celery, diced
    • 1 cup carrot, diced
    • 1 pound fresh asparagus, green beans, or broccoli, cut into 1-inch pieces, or 1 cup leafy greens
    • 1 medium zucchini, diced
    • 2 teaspoons salt
    • 2 cups vegetable broth
    • 1/2 tablespoon cornstarch
    • 1 package (14 ounce)  added fiber angel hair pasta, cooked according to package directions
    • 2 cups tomatoes, diced or grape tomatoes
    • 6 to 10 leaves fresh basil leaves, or 1 teaspoon dried basil
    • ½ teaspoon dried oregano
    • dash cayenne pepper, to taste (optional)
    1. Heat oil in a large skillet over medium. Add onion, garlic, celery, and carrots; cook until softened, stirring occasionally, about 8 minutes.
    2. Add asparagus, zucchini, and salt to skillet; cook until vegetables are just softened, about 4 minutes.
    3. Meanwhile, whisk broth and cornstarch together in a small bowl.
    4. Add broth and remaining ingredients to skillet; bring to a boil over high heat and cook until slightly thickened.

    Makes 8 servings

  • Meatless Monday: Chilaquiles—a Tex-Mex Inspired Meal

    Chilaquiles AThe first time I ever heard of a Chilaquile (chee-lay-kee-lay) was when I was looking through a cookbook written by some friends in Oklahoma. I didn’t know what it was, but all of the ingredients looked good. I looked it up online and found that there were hundreds of ways to make it.

    It turns out that it is usually made for breakfast and used as a way to use up old corn tortillas from the night before. I usually use store bought tortillas and make it for supper but either way it is one of my FAVORITES, and it’s super easy to make.

    I made it last night for our Meatless Monday Supper Club and they absolutely LOVED it. I knew they would and I know you will too!

    Chilaquiles

    • 4 tablespoons oil, divided
    • 1 cup onion, diced
    • 5 cloves garlic, minced
    • 1 can black beans or 1 cup diced Gluten Steaks
    • 1 package (14 ounces) tofu, firm, crumbled, or 2 cups Scrambled Tofu
    • ½ small jalapeno, diced (optional)
    • 12 corn tortillas, torn into medium size pieces
    • 1 ½ cups tomatoes, diced or commercial salsa
    • ¼ cup fresh cilantro, chopped
    1. Heat 1 tablespoon oil in a large skillet over medium. Add onions and garlic; cook until tender, about 2 minutes. Add meat substitute, tofu, and jalapeno; cook 3 minutes, stirring occasionally.
    2. Heat remaining 3 tablespoons oil in a large skillet over medium.
    3. Drop torn tortillas into the hot oil; cook about 4 minutes, stirring often to cook evenly.
    4. When tortillas are lightly browned and crispy, add reserved tofu mixture, tomatoes, and cilantro; mix well. Serve immediately.

    Makes 6 servings.

    TIP: You can make this meal lower in fat by wrapping the filling in the tortillas instead of tearing and frying them. It’s a different dish, but it is really good.

  • Veganized! Beth’s Raspberry Cheesecake

    Veganized! Beth’s Raspberry Cheesecake

    raspberry cheescake

    I recently had a birthday—so I decided to make myself a cake. The ordinary birthday cake would never do. I wanted something spectacular; after all, one more year is something to celebrate. I was looking through some older videos on Entertaining with Beth and absolutely fell in love with this beautiful raspberry cheesecake.

    The biggest problem was that although Beth posts a lot of great vegetarian recipes, I am vegan, and this cheesecake was not even close to vegan! It had eggs, sour cream, and obviously, cream cheese. I had made vegan cheesecake in the past with mixed results. So I knew I was taking a risk to make it for my birthday. This risk paid off big!

    Everyone loved it! It came out perfect! Mine was not quite as pretty and picture perfect as hers but it was amazingly sweet and creamy; but not too sweet, the yummy raspberries making the perfect combination! Follow the link to watch Beth make her cheesecake. I will be making some of her other recipes soon.

    raspberry cheescake bite

    For now this is my version of Beth’s Raspberry Cheesecake.

    Vegan Raspberry Cheesecake

    Crust

    • 18 full size graham crackers
    • pinch of salt
    • 6 tablespoons Earth Balance Margarine

    Filling

    • 3-8 ounce containers Tofutti Soy Cream Cheese
    • ¾ cup Tofutti sour cream
    • 2/3 cup sugar
    • ¼ teaspoon salt
    • 3 Ener-G egg-replacer eggs
    • 2 teaspoons vanilla
    • ¼ cup all-purpose flour

    Topping

    • ½ cup raspberry low sugar jam
    • 1 pint of raspberries
    1. Preheat oven to 325.
    2. Process graham crackers in a food processor until fine. Add salt and melted butter, and pulse briefly. Until the crumbs resemble a fine meal.
    3. Grease a 9″ spring form pan. Place the crumbs into the center of the pan, working your way up the sides at least 2 inches. Use the side of a measuring cup to help adhere crust to the sides.
    4. Bake at 325 for 10-12 minutes and then set aside and allow to cool.
    5. In the bowl of an electric mixer whip Tofutti cream cheese until fluffy.
    6. Add Tofutti sour cream, sugar, salt, Ener-G eggs, vanilla and continue to whip.
    7. Finally add the flour and beat well.
    8. Pour the filling out into a cooled crust, and bake at 325 degrees for at least 1 hour. At this point insert a toothpick and it should come up looking like cheesecake filling, if it’s still runny, bake for 15 more minutes.
    9. Cool for 20 minutes and then release the ring from the pan, and place in the fridge for at least 4 hours, or overnight is even better.
    10. When ready to serve heat the jam in the microwave for 30 seconds or until liquified, allow to cool slightly and then spoon over the top. Place raspberries on top of jam, upright, covering all the jam.