I found some really big Yukon Gold potatoes at the grocery store, so I decided to make twice baked potatoes with them. The great thing about this dish is you can have it as a meal with a salad, like I did last night, or you can simply have one half of a potato as a side dish.
Ingredients
4 large potatoes (I like Yukon Gold)
3 cups cooked broccoli – chopped into very small pieces
2 tablespoons garlic and herb Tofutti vegan cream cheese
1 tablespoon vegan margarine
2 tablespoons simulated bacon bits
1 cup shredded vegan cheddar cheese
Salt & pepper to taste
Directions
Bake potatoes in a 400°F oven for 60 – 90 minutes, until potatoes are soft.
Cut potatoes in half and allow to cool for a few minutes. Scoop the flesh out into a large bowl and place the potato skins on a baking sheet.
Mash the potatoes so there aren’t any big chunks left, then add all the remaining ingredients and mix until everything is well combined.
Spoon the mixture into the skins. Put the potatoes back in the oven, bake for 15 minutes, then put under the broiler for a few minutes to brown the tops.
My husband made the sauce for this pasta dish which is made with corn, chick peas, soy milk and some vegan cream cheese. I don’t know the quantities cause he doesn’t really measure and it comes out different each time. You basically just put everything in the blender and blend till smooth and saucy.
I sauteed some onions, garlic and mushrooms, then added the sauce to that and heated through. I added some salt and pepper and then tossed with the linguini.
Last night I made vegan beef with broccoli and mashed potatoes with some left over corn mixed into it. Here’s the recipe for the beef with broccoli. Enjoy 
Ingredients
1 package Gardein Beefless Tips
4-5 cups broccoli florets
1 veggie beef bouillon cube dissolved into 2 cups hot water
1/2 teaspoon ground ginger
2 tablespoons brown sugar
2 tablespoons tamari soy sauce (I use light tamari)
3 cloves finely chopped or crushed garlic
1/4 teaspoon sesame oil
2 tablespoons flour
4 tablespoons water
Directions
To a bowl add the veggie beef broth, ground ginger, sugar, tamari, garlic and sesame oil. Whisk everything together and set aside.
Steam the broccoli and cook the beefless tips according to package directions. Remove from the pan and set aside.
Pour the liquid into the pan and bring to a boil. Whisk the flour into 4 tablespoons of water and slowly whisk into the boiling liquid. Keep whisking for about 1 minute. Turn the heat to medium and let the sauce simmer and thicken up, stirring occasionally, for another 3-5 minutes. Add the beefless tips and broccoli to the pan and stir to coat with the sauce. Remove from the heat and serve immediately.
Last night I made grilled tofu that was marinated in a citrus marinade, baked potato and salad. Since I didn’t want to waste the leftover marinade, I thickened it up and made it into a sauce to go on top of the tofu.
Ingredients
1 lb extra firm tofu
1 ruby red grapefruit
1 lemon
1 11oz can whole mandarin oranges
2 tablespoons olive oil
2 tablespoons maple syrup
1 tablespoon tamari soy sauce
1 teaspoon dried rosemary (fresh would probably be better, but I didn’t have any)
Directions
Take the tofu out of the packaging and wrap it in a clean tea towel. Place it on a large plate and put another large plate on top of the tofu. Weigh down with a heavy can and let it stand for 30 – 60 mins.
Juice the grapefruit and the lemon and pour the juice into a medium bowl. Discard the pulp and skin. Pour the juice from the mandarin oranges into the bowl, along with the maple syrup, olive oil, soy sauce, and rosemary. Whisk everything together, gently stir in the mandarin oranges.
Once the tofu has been pressed, remove it from the tea towel and cut into 1/2″ thick slices. You should get about 8-9 slices from a block of tofu. Place the sliced tofu in a single layer in a sealable container. Pour the marinade over the tofu, cover and refrigerate for at least 8 hours. The longer you leave it the more the marinade will soak into the tofu.
Remove the tofu from the marinade, and set the marinade aside to make the sauce. Grill the tofu on medium heat, for about 2-3 minutes per side, until you see grill marks and the tofu is heated through.
To make the sauce, pour the marinade into a sauce pan and bring to a boil. Spoon out a few tablespoons of liquid from the pan and put into a bowl. Whisk one tablespoon of flour into the liquid. Turn the heat down and slowly whisk the flour mixture into the pan. Continue whisking until the sauce starts to thicken, 1-2 minutes. Let it simmer on low until you are ready to serve it over the tofu.
I haven’t had pizza for dinner in a long time, so last night I made mushroom and pepperoni pizza. I make my pizza on greek style pita, that way you can have your own individual little pizza. I used Yves Veggie Pizza Pepperoni and Vegan Gourmet Mozzarella. Delicious
