Living Vegan For Dummies - Alexandra Jamieson [84]
4 Remove the polenta from the refrigerator and bake, uncovered, for 30 minutes.
5 While the polenta is baking, heat 2 tablespoons of the olive oil over medium heat in a large skillet or pot. Add the onion, seitan, garlic, and a pinch of salt. Cook, stirring occasionally until the onion is soft, about 8 minutes.
6 Add the spinach to the skillet and stir until the leaves are well wilted. Sprinkle with salt and pepper to taste.
7 Remove the polenta crust from the oven, sprinkle with the Tofu Cheese, and then spread the seitan and spinach mixture evenly on top. Drizzle with another tablespoon of the olive oil and return to the oven for 3 minutes.
8 Cut into slices and serve hot or at room temperature.
Tip: Prepare the recipe up through Step 3 and chill overnight to save time in the morning.
Per serving: Calories 474 (From Fat 204); Fat 23g (Saturated 3g); Cholesterol 0mg; Sodium 628mg; Carbohydrate 44g; Dietary Fiber 8g; Protein 27g.
Better-Than-British Beans on Toast
Old school beans on toast often comes with ham-flavored beans, a side of sausage, and sometimes a slice of cheese melted on top. This new take on the old favorite offers tofu and vegetarian beans for a hearty start to a busy day. Serve with fresh tomato slices and Earl Grey tea with agave and soymilk.
Preparation/cooking time: 20 minutes
Yield: 2 servings
1 pound extra-firm tofu, drained, patted dry, and cut into 8 slices
1 tablespoon naturally brewed soy sauce (tamari, shoyu, or Bragg’s Liquid Aminos)
One 15-ounce can vegetarian baked beans
4 slices crusty whole-wheat bread
1 Preheat the broiler.
2 Lightly oil a cookie sheet. Lay the tofu slices on the pan and drizzle evenly with the soy sauce.
3 Broil the tofu until golden, about 7 minutes. Flip slices over and broil for another 7 minutes. Remove from the pan and set aside to cool.
4 Meanwhile, heat the baked beans over medium heat in a small saucepan until warmed through.
5 Toast the bread and set 2 slices each on 2 plates. Layer 2 slices of tofu on each piece of toast and scoop the heated beans onto the tofu in even amounts.
Per serving: Calories 233 (From Fat 35); Fat 4g (Saturated 1g); Cholesterol 0mg; Sodium 872mg; Carbohydrate 37g; Dietary Fiber 7g; Protein 17g.
Quick Breads for a Fast Breakfast
Baking is therapy. It’s calming and comforting. In fact, baking the vegan quick breads (baked goods that don’t need yeast) that I introduce in this section is a pleasure. Fragrant and easy, quick breads can be sweet or savory and simple or complex in flavor.
Baking bread on your day off is a smart idea for preparing for your week ahead. These breads keep well for a few days, which can give you a few extra minutes of rest on work or school mornings. Simply bake on Sunday, enjoy a few pieces, and then store the remaining goodies in airtight containers or bags.
To save yourself time in the future, consider baking a double batch of these quick breads and freezing them. Muffins and scones can be frozen together in a freezer bag after they’ve cooled to room temperature. Breads such as banana bread can be cooled, sliced, and frozen as well. Simply remove individual muffins, scones, and slices and warm or toast when you’re ready to snack on them again.
Sharing these breads with friends and family is a sneaky and lovely way to introduce people to great vegan food. These breads also can be made to offer extra doses of nutritional support. Using whole-grain flour, ground flaxseeds, fruit puree, dried fruit, and sautéed vegetables is easy to do in loaves, scones, and muffins.
Cornbread Muffins
These muffins are delicious with vegan, trans fat–free margarine and blackberry jam — just ask my 2-year-old! The flaxseeds make the muffins rich in fiber, and the added soy, rice, or hemp milk can add extra nutrients and protein as well.
Preparation/cooking time: 30