Creamy Sun Dried Tomato Pasta with Garlic Soy curls – Vegan Richa

Creamy Sun Dried Tomato Pasta with Garlic Soy curl
Creamy Sun Dried Tomato Pasta with Garlic Soy curls. 20 Gm of Protein Vegan Tuscan Garlic “Chicken” And pasta. Vegan Recipe Can be Soyfree with Mushrooms or Seitan. 30 Mins. Gluten-free and nutfree option
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Course: MainCuisine: Italian, Vegan GlutenfreeKeyword: creamy sundried tomato farfalle, tuscan garlic chickenServings: Calories: 454kcalAuthor: Vegan Richa
Ingredients
9.33 to 10.67 oz (10.67 oz) farfalle or fettuccine other pasta , cooked according to package instructions
4 oz soy curls , or other chickin substitutes or use mushrooms for soyfree
0.67 cup (156.67 ml) veggie broth or vegan chikin flavored broth
1 tsp (1 tsp) poultry seasoning , or 1/4 tsp each of sage, onion powder, garlic powder, thyme,
2.67 tsp oil
5.33 cloves of garlic finely chopped
0.33 tsp (0.33 tsp) black pepper
0.67 tsp (0.67 tsp) smoked paprika
0.67 tsp (0.67 tsp) poultry seasoning , optional
2 cup (473.17 ml) cashew milk (1/3 cup cashews blended with 1.25 cups of water), Use 2 cups for saucier(1/2 cup cashews + 1.5 cups water)
0.67 tsp (0.67 tsp) salt
0.67 tsp (0.67 tsp) garlic powder
0.67 tsp (0.67 tsp) onion powder
0.67 tsp (0.67 tsp) each of oregano ,thyme or 1 tsp italian blend
1.33 tbsp extra virgin olive oil
0.33 cup (36.67 g) or more chopped sun dried tomato
4 to 6.67 oz baby spinach or chopped spinach
2.67 tbsp nutritional yeast or 2-3 tbsp vegan parm
fresh thyme or basil for garnish
Instructions
Heat the water or broth until just about boiling. Combine the soy curls with boiling broth, garlic powder, poultry seasoning in bowl. (Or soak in hot chikin flavored broth). Let sit for 10 mins, stir once or twice in between. You can also use other chikin subs, seitan. If using mushrooms or pressed tofu, skip this step.
Heat oil in a large skillet over medium heat. Squeeze the soy curls to remove excess water and add to the skillet. Cook to brown some edges (3 to 5 mins, longer with mushrooms).
Add garlic, black pepper and mix in. Add poultry seasoning and smoked paprika. Add other veggies if using and cook for 2 mins.  (red bell pepper or zucchini work well).
Add cashew milk, salt, garlic, onion powder, oregano, thyme and mix well. Bring to a boil.
Add the sun dried tomato, spinach, nutritional yeast or vegan parm and bring to a boil. Taste and adjust salt, flavor (add more italian herbs if neeses). Add some lemon zest or more nutritional yeast/vegan parm  Fold in the cooked pasta and toss to coat. Take of heat, cover and let sit for minute. Garnish with fresh herbs, Serve with garlic bread
— Read on www.veganricha.com/2018/11/creamy-sun-dried-tomato-pasta-garlic-soy-curls.html

Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy Dressing – Vegan Richa

Crunchy Vegan Asian Salad With Baked Tofu & Garlic Soy Maple Dressing
Crunchy Asian Salad With Baked Tofu & Garlic Soy Maple Dressing. Marinated and Baked Tofu over Crunchy Greens, Peppers, Cuumber and carrots. Vegan Gluten-free Recipe
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Course: SaladCuisine: Gluten-free, Thai, VeganServings: Calories: 220kcalAuthor: Vegan Richa
Ingredients
Dressing and Marinade:
0.33 cup (77.33 ml) soy sauce or tamari to make it gluten-free
4 tbsp maple syrup
0.67 tsp (0.67 tsp) garlic powder
2.67 cloves of garlic minced
1.33 tsp or more rice vinegar
1.33 tsp sesame oil
0.67 tsp (0.67 tsp) red pepper flakes less or more to heat preference
a pinch of salt pepper
Salad:
18.67 oz (529.19 g) firm tofu
4 cups (160 g) chopped crunchy greens such as romaine lettuce, baby spinach, arugula, Chinese cabbage etc
1.33 cucumber thinly sliced
1.33 cup (170.67 g) sliced or julienned carrot
1.33 red bell pepper juilenned
1.33 cup (242.67 g) other veggies thinly sliced or juilenned (optional)
chopped scallions cilantro or mint for garnish
Instructions
Preheat the oven to 400 degrees F / 200ºc. Mix the dressing ingredients in a bowl. Line a baking sheet with parchment paper.
Press the tofu for atleast 5 minutes in a Tofu press or between paper towels. Cube the tofu and add to the bowl with the dressing. Let it sit for 5 minutes. Then strain the tofu out (slightly strained so there is some dressing but it isn’t leaking the dressing everywhere), using a spoon or fork from the bowl and spread evenly on parchment lined sheet. Bake at 400 degrees f / 200ºc For 20 to 25 mins.
Chop up the veggies and greens and arrange in serving bowls. Add some salt and pepper if using hearty greens or veggies and mix in. Add baked tofu. Thin the remaining dressing in the bowl with 1 tbsp of water and mix in. Dress each serving liberally with the dressing. Drizzle some soy sauce for additional dressing if needed. Add chopped scallions, cilantro or mint. Garnish with pepper flakes (optional). Serve.
— Read on www.veganricha.com/2017/06/crunchy-vegan-asian-salad-with-baked-tofu-garlic-soy-dressing.html

This looks very tasty for summer.

Bake that dish

It’s pretty much winter in the northern hemisphere. We are in South Carolina and it’s gonna hit the 30’s tomorrow night. Sure we have a gas furnace and it’s in high gear keeping us from becoming icicles. One great trick for warming things up is firing up that oven and baking your dishes. 

Last night I threw a pan of wild rice mushroom pilaf into the oven with a cashew cheese sauce and it was mighty tasty. Tonight I went Italian with some soy curls and it came out pretty damn good. 

Make it then bake it and warm things up.