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Chimichurri Grilled Tofu

5/23/2016

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Chimichurri is an Argentine green sauce typically used as a marinade for meat, but it makes the perfect base for a vegetarian dish as well. In vegan cooking, it is most commonly paired with seitan and the recipe from The Candle Cafe here in New York has been made famous - published all over and even available at select Whole Foods prepared food bars. 
This recipe combines flavors you already love in a new way. It's the perfect dish for Spring/Summer because of the light and bright flavors. I much prefer tofu to seitan, so I chose to use that as the base, but you could absolutely sub seitan or even tempeh. 
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PREP TIME: 10 minutes (plus time to marinate at least 2 hours)
COOK TIME: 10 minutes
TOTAL TIME: 20 minutes
YIELD: 2 servings

INGREDIENTS:
1 block extra firm tofu, drained
1 bunch fresh parsley
1 bunch fresh cilantro
juice of 1 lemon
2 tbsp olive oil
3 cloves fresh garlic
1 tsp crushed red pepper
1 tbsp vegan mayo
sea salt to taste
For sautéing later: 1 tbsp coconut oil 

​DIRECTIONS: 
1. In a blender or food processor combine parsley, cilantro, lemon juice, olive oil, garlic, crushed red pepper, vegan mayo, and sea salt. Pulse until well combined. 
2. Chop tofu block into 6 equal parts. Layer chimichurri sauce and tofu blocks in a tupperware dish to marinate. 
3. Let tofu chimichurri marinade overnight or at least 2 hours. Reserve excess chimi sauce in another container. 
4. Once tofu has marinated, head a skillet over medium heat and coat with coconut oil.
5. Grill tofu steaks until golden brown (about 5 minutes on each side.)
6. Pour excess chimichurri sauce over the tofu steaks and serve.
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A Simple Vegan Dinner Party - Easy Mediterranean Feast

3/24/2015

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I simply adore Mediterranean food. I love how all of the flavors and textures mix and mash together.  Typically when I go to a Mediterranean restaurant, I order a mezze plate to get a little taste of everything. Traditionally, mezze are served as appetizers before the main meal, but I find that by nibbling several appetizer-sized portions, I am always completely satisfied! As much as I love going to a restaurant, I find myself craving these flavors at home...

The trouble with creating a Mediterranean mezze meal at home is that I end up with WAY to much food. The solution? Host a dinner party! 

Below you'll find several original recipes as well as my tips and tricks for an easy and affordable vegan dinner party!

THE MENU:
Chickpea and Kale Stuffed Eggplant
Mediterranean Quinoa Salad
Cauliflower Tabbouleh 
Falafel*
Hummus*

*Simple Dinner Party Trick* - We all want to do everything from scratch, but you'll save yourself a lot of time and money by purchasing some of your side dishes. For this dinner party, I suggest buying pre-made/frozen falafel.  Additionally, grab some store bought hummus. Top with a little EVOO and paprika for a homemade look. (You can even get several different kinds.) Your guests will never know the difference and it's one less thing for you to worry about! 
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CHICKPEA AND KALE STUFFED EGGPLANT
Yields 4-6 servings


INGREDIENTS:
2 medium eggplants
3 cloves garlic, chopped
2 cups kale, chopped
2 cans chickpeas, rinsed and drained
1/2 cup onion, chopped
1 tbsp olive oil 
Turmeric, Sriracha, basil, nutritional yeast, chili powder, salt to taste 
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Please note - This recipe has been DOUBLED. Photos are of a SINGLE eggplant which served 2-3 people
INSTRUCTIONS:
1. Preheat oven to 400 F. Cut your eggplants in half. Carefully hollow the eggplant leaving about half an inch of eggplant "meat" and skin. Set the eggplant insides to the side. 
2. Brush eggplant halves with olive oil and spices. Roast eggplant for 20 minutes or until brown.
3. While the eggplant shells are roasting, chop the eggplant insides into cubes. Chop your onion and kale.
4. In a large pan, heat olive oil. Cook onion, garlic, and eggplant for several minutes. 
5. When the garlic, onion, and eggplant are tender, add in kale, chickpeas, and spices. Continue sautéing until kale is cooked. Set stuffing mixture to the side while eggplant shells roast. 
6. After roasting, allow shells to cool for 5-10 minutes. 
7. Fill eggplant shells with the stuffing mixture and set aside. *Dinner Party Tip - You can make these hours ahead of time and complete step 8 right before serving!* 
8. Decrease oven to 350 F (or preheat to 350 F if doing this step separately) and cook stuffed eggplants for 20-25 minutes. 
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MEDITERRANEAN QUINOA SALAD
Serves 4-6 
INGREDIENTS:
1 cup uncooked Quinoa
1/2 large red onion, chopped
2-3 roma tomatoes, chopped
1 large cucumber, chopped
1 lemon
salt and pepper to taste

INSTRUCTIONS:
1. Cook your quinoa. (Best to do the night before.)
2. Once quinoa is cooked, allow quinoa to cool for at least half an hour. 
3. Chop red onion, tomatoes, and cucumber.
4. Combine veggies, quinoa, and the juice of one fresh lemon in a large bowl. Add salt and pepper to taste.

*Dinner Party Tip* - Make this salad the night or hours before. Allow it to chill in the fridge until the party. 
CAULIFLOWER TABBOULEH 
Serves 4-6 

INGREDIENTS: 
1 large head of cauliflower
1 cup green onion, chopped
2-3 bunches of fresh flat-leaf parsley, finely chopped 
1 lemon
1 tsp. olive oil 

INSTRUCTIONS:
1. Finley chop parsley and green onion. 
2. Chop cauliflower head into smaller florets. 
3. In a food processor, pulse cauliflower until it is in rice-sized pieces. 
4. Combine parsley, cauliflower, the juice of one lemon, and olive oil in a large bowl. 
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*Dinner Party Tip* - Make this salad the night or hours before. Allow it to chill in the fridge until the party. 
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For a truly rockin' dinner party - add an assortment of olives, tahini sauce, different varieties of hummus, sriracha or other hot sauce, and toast up some pita bread. These are small things that will really UP the glam factor. This entire meal (including those extras) cost me about $50. Considering, I could go out to dinner and have two drinks for that money, I'd rather spend that much and be able to make enough food to feed MYSELF AND FIVE OF MY FRIENDS!

Ask your friends to bring the wine and dessert. Simple, easy, delicious, affordable vegan dinner party!


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    Author - 
    Christina Ramirez

    I'm just a twenty-something gal living and cooking vegan on a budget. I'm excited to share my affordable, tasty, and healthy recipes with you. 

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