Lemon Herb Coconut Tofu with Udon – Creamy and Flavorful Fusion Dish
This creamy and zesty Lemon Herb Coconut Tofu with Udon is a fusion dish brimming with fresh herbs, coconut milk, and a bright lemon flavor. Enjoy it warm or cold – it’s perfect for any occasion!
12ounces340 g extra-firm tofu, drained and pressed
1can14 ounces or 414 ml coconut milk
3tablespoons45 ml fresh lemon juice
½cup32 g finely chopped scallion
7tablespoons21 g chopped fresh chives
3tablespoons18 g finely chopped fresh basil or 1 tablespoon (2 g) dried
1tablespoon3 g fresh dill or 1 teaspoon dried
1tablespoon4 g finely chopped fresh parsley or 1 teaspoon dried
¼teaspoonyellow curry powderstore-bought or homemade
Salt and pepperto taste
Instructies
Cook the udon noodles in lightly salted water according to the package instructions.
Drain and set aside.
While the noodles are boiling, cut the tofu into bite-size triangles and set aside.
In a medium saucepan, add the coconut milk, lemon juice, scallion, chives, basil, dill, parsley, and curry powder.
Bring the mixture to a boil, then reduce the heat to a simmer.
Add the tofu to the saucepan and let it simmer uncovered for 10 minutes.
Drain the udon noodles and add them to the saucepan with the tofu.
Toss everything together to coat the noodles and tofu in the sauce.
Season with salt and pepper to taste.
Serve warm or cold, and enjoy!
Notes / Tips / Wine Advice:
Serving Tip:Top with extra fresh herbs, a drizzle of lemon juice, or chili flakes for added flavor and a touch of heat.Wine Advice:A crisp white wine, like Sauvignon Blanc or Pinot Grigio, pairs beautifully with this creamy and zesty dish.
Veggie Chow Mein – A Colorful Stir-Fried Noodle Delight
This Veggie Chow Mein is a vibrant, veggie-packed stir-fry with tofu and cashews. A satisfying and healthier alternative to takeout, full of flavor and texture, perfect for any day of the week!
12ounces340 g extra-firm tofu, drained and pressed
¼cup60 ml soy sauce or tamari
1tablespoon8 g sesame seeds
Instructies
Cook the chow mein noodles according to package instructions.
Drain and set aside, covering to keep warm.
Heat the sesame oil in a wok or large frying pan over high heat.
Add the broccoli, carrots, cashews, and grated ginger to the pan and stir-fry for 5 to 7 minutes.
Add the peanut oil to the wok, then cut the tofu into small cubes and add to the pan.
Cook for an additional 5 minutes, tossing frequently.
Stir in the soy sauce or tamari and sesame seeds.
If needed, rinse the noodles under water to remove any stickiness.
Add the noodles to the wok, tossing everything to coat evenly.
Cook for an additional 5 minutes, stirring continuously.
Serve the veggie chow mein hot as a main dish or side dish.
Notes / Tips / Wine Advice:
Serving Tip:Top with extra sesame seeds, spring onions, or chili flakes for additional flavor. This dish pairs perfectly with steamed edamame or a side of fresh vegetables.Wine Advice:A light and fruity white wine like Pinot Grigio or Sauvignon Blanc would complement the fresh, savory flavors of this veggie stir-fry.
Crispy golden tofu cubes coated in a tangy, sweet and sour pineapple sauce. This dish brings takeout-style satisfaction straight to your kitchen! Serve it on its own or over sticky rice for a complete meal.
1tablespoon8 g cornstarch, dissolved in ¼ cup (60 ml) water
For the Tofu:
½cup68 g all-purpose flour
Salt and pepperto taste
Vegetable oilfor frying
12ounces340 g extra-firm tofu, drained and pressed
Instructies
In a small pot, combine pineapple juice, rice wine vinegar, sugar, ketchup, soy sauce, salt, and red pepper flakes (if using).
Bring to a boil, then reduce to a simmer for 10 minutes.
Stir in the cornstarch slurry and simmer until the sauce thickens.
Remove from heat and set aside or keep warm on very low heat.
In a shallow dish, combine flour, salt, and pepper.
Heat about ¼ inch (6 mm) of vegetable oil in a frying pan over medium heat.
Cut the pressed tofu into small triangles: first into strips, then each strip into halves, and each half into triangles.
Dip each tofu triangle into the flour mixture, coating it evenly.
Fry the tofu in the hot oil for 3 to 5 minutes on each side, or until golden and crispy.
Remove from the pan and place the fried tofu directly into the sweet and sour sauce to coat.
Serve the tofu with sauce on its own or over sticky rice.
Notes / Tips / Wine Advice:
Serving Tip:Pair with steamed sticky rice or quinoa for a balanced meal. Garnish with chopped green onions or sesame seeds for added flavor and texture.Wine Advice:A fruity white wine like a Moscato or a crisp Riesling would complement the sweetness of the pineapple sauce.
Why settle for takeout when you can whip up this simple and flavorful Moo Goo Gai Pan at home? A savory stir-fry of mushrooms, bamboo shoots, and water chestnuts in a silky soy sauce glaze, served over sticky rice for a satisfying meal.
2tablespoons16 g cornstarch, mixed with ¼ cup (60 ml) water to make a slurry
Instructies
Heat the sesame oil in a wok or large frying pan over high heat.
Add the mushrooms, bamboo shoots, water chestnuts, ginger, garlic, and salt.
Stir-fry for about 10 minutes, until the mushrooms reduce in size by half.
Stir in the water, soy sauce, and rice wine vinegar.
Bring to a boil.
Slowly stir in the cornstarch slurry and cook for another minute, removing from heat once the sauce thickens.
Serve the Moo Goo Gai Pan hot, either on its own or over a bed of sticky rice.
Notes / Tips / Wine Advice:
Serving Tip:For added texture and flavor, serve with a sprinkle of sesame seeds and green onions on top. This dish pairs wonderfully with steamed sticky rice or quinoa for a heartier meal.Wine Advice:A chilled, crisp white wine like a Sauvignon Blanc or a dry Riesling complements the savory, umami flavors of Moo Goo Gai Pan.
These vegan seitan poppers pack a spicy punch with their savory filling of vegan cheese and jalapeños, crispy fried to perfection. Serve them with hot buffalo sauce or a cool ranch dressing for an irresistible treat.
½cup120 ml canola or vegetable oil, plus more for frying
¼cup60 ml soy sauce or tamari
¼cup60 ml water
4ounces112 g Nutty Cheese, Mexican variation (or your favorite vegan cheese)
12 to 24jarred slices nacho-style jalapeño chiles
1cup125 g all-purpose flour
½teaspoonpaprika
½teaspoonsalt
½teaspoonground black pepper
1cup235 ml beer
Instructies
In a large bowl, combine the vital wheat gluten, whole wheat flour, chili powder, paprika, cumin, and black pepper.
Add ½ cup of canola oil, soy sauce, and water.
Knead until a uniform dough ball forms.
Divide the dough into 12 equal pieces and shape into small patties.
Place a piece of vegan cheese and 1 or 2 jalapeño slices in the center of each patty.
Wrap the seitan around the filling to form a mini log.
Repeat with the remaining patties.
Heat ¼ inch of canola oil in a cast-iron skillet or deep fryer over high heat.
For the batter, mix the all-purpose flour, paprika, salt, and black pepper in a bowl.
Gradually stir in the beer to form a smooth batter.
Dip each popper into the batter, then fry each side for about 3 minutes, or until golden and crispy.
Transfer the poppers to a paper towel-lined plate to drain excess oil.
Notes / Tips / Wine Advice:
Serving Tip:Serve with a side of hot buffalo sauce or ranch dressing for extra flavor and a spicy kick. Perfect for game days or casual gatherings.Wine Advice:A crisp, light beer pairs wonderfully with these spicy poppers, complementing the heat while balancing the richness.
A nostalgic treat, these cupcakes bring the sweet, citrusy flavor of 50/50 bars into a soft, fluffy cupcake form. Frosted with orange-infused cream cheese frosting, they’re perfect for any summer gathering!
1cup235 ml soymilk (use soy here, or your milk might not curdle)
5tablespoons75 ml orange juice
1cup200 g granulated sugar
1tablespoon15 ml pure orange extract
2teaspoonspure vanilla extract
1recipeCream Cheese Frostingpage 436, adding 1 tablespoon (15 ml) orange extract to the mixture
Instructies
Preheat the oven to 350°F (180°C, or gas mark 4).
Line a standard muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
In a separate bowl, combine the apple cider vinegar and soymilk.
It will curdle and become like buttermilk.
Add the orange juice, granulated sugar, orange extract, and vanilla extract to the buttermilk mixture and stir to combine.
Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
Divide the batter evenly among the prepared cupcake liners.
Bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool completely on a wire rack before frosting.
Notes / Tips / Wine Advice:
Serving Tip:Top with a generous swirl of orange-infused Cream Cheese Frosting (page 436) for a refreshing twist on the classic 50/50 bar.Wine Advice:A sweet and refreshing Moscato would pair nicely with the citrusy flavors of these cupcakes.
These warm, spiced apple pie cupcakes capture the cozy flavors of a classic dessert. Top them with sour cream frosting and caramel sauce for an indulgent treat that’s perfect for autumn gatherings!
6ounces170 g peeled apple, chopped into small chunks
½cup110 g firmly packed brown sugar
2tablespoons28 g nondairy butter
1teaspoonground cinnamon
¼teaspoonground cloves
¼teaspoonground nutmeg
1tablespoon15 ml lemon juice
1½cups188 g all-purpose flour
1teaspoonbaking soda
1teaspoonbaking powder
¼teaspoonsalt
1cup235 ml soy or other nondairy milk
2teaspoonspure vanilla extract
½cup100 g granulated sugar
½cup55 g chopped pecans
Instructies
Add the chopped apples, brown sugar, butter, cinnamon, cloves, nutmeg, and lemon juice to a saucepan.
Heat over medium-low heat for 10 minutes, stirring often.
Remove from heat and let the mixture cool.
Preheat the oven to 350°F (180°C, or gas mark 4).
Line a standard muffin tin with paper liners.
In a large mixing bowl, whisk together the flour, baking soda, baking powder, and salt.
Add the milk, vanilla, sugar, and chopped pecans to the apple mixture.
Gently fold the wet ingredients into the dry, being careful not to overmix.
Divide the batter evenly among the cupcake liners.
Bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool on a wire rack before serving.
Notes / Tips / Wine Advice:
Serving Tip:For an extra indulgent twist, top with a dollop of Sour Cream Frosting (page 446) and a drizzle of Caramel Sauce (page 492) to recreate an apple pie à la mode.Wine Advice:A crisp white wine like a Chardonnay pairs well with the warm spices and sweetness of the apple filling.
A bold fusion of smoky chipotle, rich chocolate, and warm cinnamon, these cupcakes are perfect for anyone who enjoys a little spice in their sweets. The unique flavor will have everyone guessing what makes them so irresistible!
In a large mixing bowl, whisk together the flour, cocoa powder, chipotle powder, baking soda, baking powder, cinnamon, and salt.
In a separate bowl, combine the nondairy yogurt, granulated sugar, soy milk, and vanilla extract.
Gently fold the wet ingredients into the dry ingredients, careful not to overmix.
Divide the batter evenly among the prepared cupcake liners.
Bake for 22 to 25 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool on a wire rack before serving.
Notes / Tips / Wine Advice:
Serving Tip:For extra indulgence, top these cupcakes with Chocolate Ganache (page 74) and a sliver of Mexican chocolate, or simply dust with cinnamon and powdered sugar.Wine Advice:A smoky, spicy red wine such as a Tempranillo would pair perfectly with the chipotle heat and chocolate richness.
Rich and indulgent, these chocolate cherry cupcakes offer the perfect balance of sweetness and tartness. Serve them plain or with a luscious frosting for a truly decadent treat!
In a large mixing bowl, whisk together the flour, cocoa powder, baking soda, baking powder, and salt.
In a separate bowl, combine the soy milk, nondairy yogurt, sugar, canola oil, and vanilla extract.
Gently fold the wet ingredients into the dry ingredients, being careful not to overmix.
Fold in the chocolate chips and dried cherries.
Divide the batter evenly among the cupcake liners.
Bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool on a wire rack before serving.
Notes / Tips / Wine Advice:
Serving Tip:For extra decadence, top these cupcakes with Chocolate Agave Frosting (page 447) or a simple dusting of powdered sugar.Wine Advice:A sweet red wine such as a Zinfandel would pair wonderfully with the rich chocolate and tart cherries.
These fluffy lemon-lime cupcakes combine the tang of citrus with a soft, airy texture. Perfect for summer gatherings or a light, refreshing dessert any time of the year!
In a large mixing bowl, whisk together the flour, cornstarch, baking powder, baking soda, and salt.
In a medium-sized bowl, combine the soymilk, lemon juice, and lime juice.
Allow the mixture to curdle and form a buttermilk-like consistency.
Add the sugar, lemon extract, and vanilla to the wet mixture and stir to combine.
Gently fold the wet ingredients into the dry ingredients, careful not to overmix.
Divide the batter evenly among the cupcake liners.
Bake for 20 to 23 minutes, or until a toothpick inserted into the center comes out clean.
Let the cupcakes cool on a wire rack before serving.
Notes / Tips / Wine Advice:
Serving Tip:For an extra citrus kick, top these cupcakes with a swirl of Sour Cream Frosting flavored with lemon extract, and finish with a sprinkle of lime zest.Wine Advice:A light, fruity white wine such as a Sauvignon Blanc would complement the citrus flavors of these cupcakes beautifully.
