​In my moves I missed the fact that my idol released a new cookbook!  Now that I'm settled I finally have time to digest this one.  So many others popped up with these types of vegan meat recipes that I try and am usually disappointed by.  Isa is my OG Vegan and has never let me down so I had very high hopes and the first recipe I happen to try was fun to make and of course delicious!  My husband was skeptical as these steamed but ended up getting seconds.  This is definitely in our home's permanent rotation.

​1. In a food processor fitted with a metal blade, puree the tofu, ketchup, broth, olive oil, and soy sauce until completely smooth, scraping down the sides with a rubble spatula to make sure you get everything.

2. In a large bowl, mix together the vital wheat gluten, nutritional yeast, smoked paprika, onion powder, garlic powder, salt and white pepper.  Make a well in the center and add the tofu mixture.  Use the rubber spatula to mix until well combined, and then use your hands to further knead the mixture until it's a well-formed dough with a little spring to it.

3. Prepare your steaming apparatus.  Have ready eight 10" squares of parchment and 8 10" sheets of aluminum foil.

4. Divide the dough into 8 equal pieces.  Roll each piece into a hot dog shape.  Place a dog at the bottom of a square of parchment and roll it up. Then place it in a piece of foil and roll it up, this time, tightly sealing the ends like a tootsie roll.  Repeat with the remaining dogs.

5. Steam the hot dogs for about 40 minutes, until very firm.  Let them cool completely before unwrapping.  Then preheat a grill pan over medium high.  Unwrap the cooled dogs and grill for about 3 minutes, turning them once, until grill marks appear.

The Vegan Rib
The Herbivorous Butcher by Aubrey & Kale Walch

DRY MIXTURE = 
13 ounces vital wheat gluten
20 grams nutritional yeast
2 tablespoons chickpea flour
1 tablespoon all purpose flour
2 tablespoons granulated garlic
2 tablespoons onion powder
1 tablespoon paprika
1 tablespoon salt
WET MIXTURE =
1 3/4 cups apple juice
1/2 cup water
1/4 cup soy sauce
2 tablespoons liquid smoke
3 tablespoons brown sugar
2 tablespoons vegetable oil, for searing
BRAISING BROTH = 
1/2 cup VEGAN BEEF BROTH CONCENTRATE recipe
5 cups water

1. Preheat oven to 325.  Grease a 9x13" baking dish.

2. TO MAKE THE DRY MIXTURE = In a large bowl, add the gluten, nutritional yeast, chickpea flour, all purpose flour, granulated garlic, onion powder, paprika and salt.  Stir well to combine.

3. TO MAKE THE WET MIXTURE = In a separate large bowl, add the apple juice, water, soy sauce, liquid smooth, and brown sugar. Whisk well to combine.

4. Slowly stir the wet mixture into the dry mixture.  As the dough thickens, knead it by hand by placing it on a lightly floured surface and pressing it with the heel of the hand in a forward pulling motion.  Rotate the dough and repeat for 1-2 minutes until no dry spots remain.

5. Transfer the dough to a large cutting board or clean surface.  With a rolling pin, roll out the dough into a flat rectangle, about 4-5" long rib shaped pieces and set aside.

6. In a skillet or small saute pan over medium-high heat, add the oil.  Once heated, add the ribs and sear until they're golden brown, but not burnt, on both sides.

7. TO MAKE THE BROTH = In a small bowl, whisk together the beef broth concentrate and water. 

8. Arrange your ribs in a single layer in the prepared baking dish, then pour on the braising broth (or chosen sauce), ensuring each one is almost completely covered.  Cover the dish with foil and bake for 1 hour.  Check to see if each piece is firm; add another 10 minutes if needed.  Remove from the pan, store in an airtight container and enjoy within a week.

Being vegetarian is easy for me since I never liked meat.  Vegan is another story.  I'm from Wisconsin, I love cheese!!!  I was very skeptical of cheese replacements but after falling in love with Daiya and getting my skeptical husband as addicted I started to ponder other dairy free cheesestuffs.  I started with my Vitamix book and hit the jackpot.  This sauce is versatile and good, better than any processed cheese sauces.  I've used this to make mac n cheese, nachos and to top anything.  And unlike my friend Daiya, it's oil free so ok for the Engine 2 Diet!  It has been a lifesaver, elevating any oil free veg dish.  The consistency of this sauce as below is very thin.  I prefer it on the thick end so only add as much water to get everything moving at first then slowly adding the boiling water just to make it smooth.  I use a little under half the amount of water they suggest.  It lists a few choices for nuts, I've only tried with cashews but it looks like almonds work as well.

Not-So Cheese Sauce Vitamix
1 cup water
2 tablespoons lemon juice
1/4 cup canned pimentos or roasted red pepper
1/2 cup raw cashews or almonds
1 teaspoon onion powder
1/4 cup nutritional yeast
2 teaspoons salt
1 1/2 cups boiling water
2 tablespoons potato starch, mixed in 1/4 cup cold water

Place all ingredients, except the boiling water and potato starch mixture, into the Vitamix container in the order listed and secure lid.

Select variable 1.

Turn machine on and quickly increased speed to Variable 10, then to High.

Blend for 6-7 minutes or until heavy steam escapes from the vented lid.

Reduce speed to Variable 7 and remove the lid plug.  Pour boiling water and potato starch mixture through the lid plug opening.

Continue to blend until mixture is thickened, about 1 minute.
​

On the top of my list of things I miss from my hometown, Outpost Coop is up there.  I miss a quick trip in for any of the good foods that they create in their kitchen.  I remembered I had a few of their magazines with some recipes bookmarked so I started paging through and was thrilled to find this one for the Florentine Burgers!  It's my favorite of all the prepackaged deli burgers.  I happen to have leftover creamed spinach and I used that and omitted the cheddar and it still had that familiar flavor I missed so much.  This little veggie patty is a winner.  Tamari and nutritional yeast are two of my favorite flavors as are fried up toasty walnuts and spinach is always good!  I have had these as a sandwich, in a wrap or just all by themselves.

Florentine Burgers
Outpost Coop, Milwaukee WI

1 package (10-12 oz) Frozen Spinach
1 1/4 cup walnuts, chopped
1 cup panko bread crumbs
2 eggs, whisked
1/4 cup onions, minced
1 cup sharp cheddar cheese, grated
2 tablespoons nutritional yeast
1 1/2 tablespoons tamari
1 1/4 teaspoons garlic, minced
1/4 teaspoon sea salt
2 teaspoons fresh basil, chopped
Freshly ground black pepper to taste
Oil for sauteing

1.  Thaw spinach and press any excess liquid out.  Set aside.
2.  Add walnuts and panko to a food processor until finely ground.  Add spinach, process until roughly chopped.
3.  Put walnut, panko and spinach mixture into a bowl and add remaining ingredients.  Mix well to combine.  Form into 6 burger patties.
4.  Heat oil in a saute pan over medium heat.  Saute burgers until golden brown.

Tofu Omelets by Isa Moskowitz
2 cloves garlic 
1 14 oz package silken tofu, lightly drained (not the vacuum packed kind), or soft tofu 
2 tablespoons nutritional yeast
2 tablespoons olive oil
1/2 teaspoon turmeric
1 teaspoon fine black salt, plus extra for sprinkling
1/2 cup chickpea flour
1 tablespoon arrowroot or cornstarch

Chop up the garlic up in a food processor. Add the tofu, nutritional yeast, olive oil, turmeric and salt. Puree until smooth. Add the chickpea flour and cornstarch and puree again for about 10 seconds, until combined. Make sure to scrape down the sides so that everything is well incorporated.

Preheat a large, heavy bottomed, non-stick skillet over medium-high heat. Well-seasoned cast iron works great, but if you’re not sure of the non-stickness of your cast iron, do a test (see tip above) or use a regular non-stick skillet. Lightly grease with either cooking spray or a very thin layer of oil. (The less oil the better for the nice brown speckles we’re going for.) Also,  make sure that you use a large skillet, as you need room to spread out the omelet and to get your spatula under there to flip. Don’t use an 8- inch omelet pan or anything like that. Here you’ll need at least 12 inches (tee hee).

In 1/2 cup measurements, pour omelet batter into skillet. Use the back of a spoon or a rubber spatula to spread the batter out into about 6- inch circles. (It’s okay if it isn’t a perfect circle.) Be gentle when spreading it out, if there are any rips or holes, that is fine, just gently fill them in as you spread the batter. Let cook for about 3 to 5 minutes before flipping. The top of the omelet should dry and become a dull matte yellow when ready to flip. If you begin to flip it and it seems like it might fall apart, give it a little more time. When the omelet is ready to be flipped, the underside should be flecked with light to dark brown when it is ready to flip.  Flip omelet and cook for about a minute on the other side. Keep warm on a plate covered with tin foil as you make the remaining omelets.

Stuff omelet with the fillings of your choice then fold over. Once the omelet has been filled, sprinkle with a little extra black salt, since some of its flavor disappears when cooked.

Kale chips are always a lifesaver during any healthy eating phase I have gone through.  They satisfy that crunchy cheesy craving with being approved for any plan I've been on.  I got tired of paying the high price until a friend of mine bought a bag from a local health food store.  They were the most amazing version I have ever tried.  I was happy to give my money to a small local business that created such a tasty snack!  Then my friend blew my mind when she took a class there and got the recipe!  It was the reason I bought an Excalibur food dehydrator!...  to my defense I was pondering it for years and then jumped on it when it was Amazon's Deal of the Day, as did my friend!  It was like the universe wanted us to make kale chips!  And I do...  just about every week!  I'm not going to say it's easy, but it it worth it.  It's a giant mess and takes some fussing but the results are pretty awesome.

Cheezy Kale Chips ​by Karen's Holistic Health
2 heads Kale
1 cup Tahini
1/2 cup Coconut Aminos
1/2 cup Apple Cider Vinegar
1 tsp Onion Powder
1/2 tsp Garlic Powder
3/4 tsp Sea Salt
1 1/2 cup Nutritional Yeast
juice of 1 lemon
Water for desired consistency: 3/4-2 cups

Wash kale, remove center stems.  Tear kale into small pieces so it will lay flat.  I find a heavy curly kale works best for chips.  The more delicate leaves don't hold up as well.  Lay the kale out and dry slightly.  I like to make a thick sauce so some water on the leaves is ok.  If you make a thinner sauce you will want to dry the leaves more so the sauce sticks better.

Blend all other ingredients in high powered blender.  The amount of water takes some experimentation.  Karen's recipe calls for 2 cups of water but that makes a very thin sauce and enough to cover 4 heads of kale.  I found that I like a thick concentrated sauce so I use around 3/4-1 cup and it will cover 2 heads kale.  

Pour blended sauce over kale and work into leaves.  When the sauce is thin this is an easy task and you will have plenty left over.  If you make it thick as shown you really need to work it in, making sure it covers each leaf.  Leaving the leaves wet if using a thick sauce helps a lot.

Lay kale on dehydrator sheets in single layer.  Some of the curly ends will not want to lay flat.  Gently add the next tray on top to help flatten and make smooth chip.  

Dehydrate 6 hours at 108 degrees.  Store chips in plastic bag in the fridge.  If you have extra sauce it will last 4-5 days in the fridge.