Yes, Isa is my hero. I was looking for something for Taco Tuesday filling and this is a winner.  It took taco seasoning well and doesn't feel overly processed like the store bought grounds.

MVP Meat
Fake Meat: Real Food For Vegan Appetites – Post Punk Kitchen – Isa Chandra Moskowitz

​105 grams texturized vegetable protein
1 tablespoon apple cider vinegar
1 tablespoon tamari
3 tablespoons red miso
45 grams old fashioned oats
2 tablespoons nutritional yeast
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon ground yellow mustard
2 tablespoons olive oil

1. Place TVP in 6 cups water with the apple cider vinegar and tamari.  Bring to a boil, then lower the heat and simmer for 15 minutes.  Strain through a fine mesh strainer and let cool completely.  Once cool, press the TVP against the strainer to get out any excess moisture.

2. Transfer the cooked and drained TVP to a mixing bowl.  Add the miso and mix with your hands to incorporate the mist into the TVP.

3. Add the oats, nutritional yeast, onion powder, garlic powder and mustard.  Mix again with your hands, really smushing aggressively to get the flavor in there and break down the oats a little.

4. To cook, preheat a large non-stick skillet (preferably cast iron) over medium.  Cook the mixture in oil for about 15 minutes, stirring often, until lightly browned.  Use cooking spray or additional drizzles of oil if needed to keep it from sticking.

In a quest to buy less processed vegan foods I've been re-reading Fake Meat: Real Food For Vegan Appetites – Post Punk Kitchen – Isa Chandra Moskowitz for inspiration and found it in meatballs!  This uses tofu and vital wheat gluten and many spices to make a delicious version.

Vegan Meatballs
Fake Meat: Real Food For Vegan Appetites – Post Punk Kitchen – Isa Chandra Moskowitz
14 ounces extra firm tofu, pressed for 1 hour
2 tablespoons vegan mayo
2 tablespoons tomato paste
2 tablespoons red miso
2 tablespoons nutritional yeast
1 tablespoon tamari
1 tablespoon agave syrup
2 tablespoons dried onion flakes
2 tablespoons garlic powder
1 teaspoon oregano
1 teaspoon dried thyme
1 teaspoon dried basil
1/4 tablespoon ground black pepper
1/4 teaspoon red pepper flakes
1 cup vital wheat gluten
olive oil, for cooking
1 cup vegetable broth

​1. In a large mixing bowl mash the tofu as much as  you can so that it resembles ricotta cheese but a little smoother, with no large chunks.  Use your hands to do the mashing.  Mix in the mayo, tomato paste, miso, nutritional yeast, tamari, agave, onion, garlic, oregano, thyme, basil, and red pepper flakes.

2. Mush everything together with your hands, getting it really well incorporated, about 2 minutes.  Add in the vital wheat gluten and knead for about 3 minutes.

3. Roll into ping pong sized balls and place on a large dinner plate.  Refrigerate for about 20 minutes.

4. Preheat a large skillet over medium heat.  Pour a healthy layer of olive oil into the pan just to coat the bottom nicely.

5. Place the meatballs in the pan one by one, giving them a little spin to coat them in oil.

6. Cook for 15 minutes, using a thin spatula to roll the balls around, cooking and browning them on all sides.

7. Turn the heat up for about 3 minutes.  The pan needs to be hot for the braise.  Have a lid for the pan ready.

8. Add the broth and immediately cover the pan.  It should steam wildly.  Let cook for about 2 minutes.

9. Lower the heat to medium, spin the balls, cover the pan again and cook for about 15 more minutes, turning often.  Serve immediately.

​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.

Sweet Potato & Corn Soup
The Soup Sisters Cookbook, 2012
by Sharon Hapton

​1 onion, diced
1 sweet red pepper, seeded and diced
2 tablespoons olive oil
2 cloves garlic, minced
1 small hot red chili pepper, seeded and diced
2 teaspoons ground cumin
2 cups fresh corn kernels
1 sweet potato, peeled and diced
8 cups vegetable stock
salt and pepper, to taste
1 lime, cut into wedges

​1. In a large pot over medium heat, saute the onion and red pepper in the oil, until the onion is softened.

2. Stir in the garlic, chile and cumin.  Stir in the corn and sweet potato.

3. Add the stock.  Bring to a boil over high heat, then reduce the heat to medium-low.

4. Simmer, uncovered, until the sweet potatoes and corn are tender, about 25 minutes.

5. Puree half the soup until smooth.  Return the pureed soup to the pot.  Reheat over medium heat and add salt and pepper to taste.

6. Ladle up a steamy, chunky bowl of sweet soup, and squeeze over a fresh and zesty lime wedge.

Everyday Almond Cake
from "Sweet Vegan Treats" by Hannah Kaminsky

​Makes 10-12 Servings
​
For a more decadent rendition, she suggests to double the recipe for both cake and ganache and create a double-decker layer cake by sandwiching extra ganache between the two rounds!  Served that way at Nourish Cafe in San Francisco.

ALMOND CAKE:
1/2 cup almond meal
3/4 cup white whole wheat flour
1/2 cup garbanzo bean flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup olive oil
1 cup nondairy milk
1/2 cup maple syrup
2 tablespoons maple syrup
1/2 teaspoon apple cider vinegar
1 1/2 teaspoons almond extract
1/2 teaspoon vanilla extract

CHOCOLATE GANACHE:
7 ounces dark chocolate, chopped
1/4 cup full fat coconut milk
1 tablespoon maple syrup
whole almonds, for garnish

Preheat your oven to 350 F and generally grease one 8" cake pan.

Combine the almond meal, both flours, baking power, baking soda and salt.  Stir to combine and set aside.

Separately, whisk together the oil, nondairy milk, maple syrup, and vinegar vigorously until the mixture is slightly frothy and bubbly on the surface.  Incorporate the two extracts.  Slowly add in the dry mixture, whisking just until everything is combined.  Don't be alarmed if the batter seems thin, almost like crepe batter rather than your traditional cake.  That means you've done it right!

Pour the batter into your prepared pan and bake for 25 to 35 minutes, until a toothpick inserted into the center comes out clean.  Let cool for at least 15 minutes before turning out on a wire rack to cool.  Make sure it's completely cool before decorating.

To make your ganache, heat the chocolate, coconut milk, and maple syrup together in a medium saucepan over very low heat, stirring well until completely smooth.  Pour generously over the top of the cake, allowing it to run down the sides.  Use a flat spatula to smooth over any gaps until it's fully covered.  Place whole almonds decoratively around the border, if desired.  Let the ganache cool and set completely before serving.
​

Here's a salad I like to have for lunch as it's healthy and filling.  I've also taken this one to potlucks with a good response.  This is a good one for those new to quinoa as the classic tomato, cilantro and black bean combo is a winner!

Sunflower Zucchini Bread
Robin Robertson

​1/2 cup canola oil
1 cup sugar
2 cups grated zucchini, squeezed dry
1/4 cup soy milk
1 teaspoon pure vanilla extract
2 cups all purpose flour
2 teaspoons baking powder
2 teaspoons ground cinnamon
1/2 teaspoon salt
1/2 cup sunflower seeds

​1. Preheat the oven to 350 degrees.  Lightly oil a 9" loaf pan and set aside.

2. In a large bowl, combine the oil, sugar, zucchini, soy milk and vanilla.

3. In a separate bowl, combine the flour, baking powder, cinnamon and salt.  Stir the wet mixture into the dry mixture until well blended.  Quickly fold in the sunflower seeds, mixing well.

4. Transfer the batter to the prepared pan.  Bake until the center springs back when lightly pressed and a toothpick inserted in the center comes out clean, 50-55 minutes.  During the last 10 minutes of baking time, cover the loaf loosely with foil to prevent the top from getting too dark.  Cool on a wire rack for 30 minutes.
​

I've got a new favorite Christmas cookie....  that happens to be vegan by my idol Isa Chandra Moskowitz. 

I'm not a huge peppermint candy fan but it works here.  I didn't have peppermint chocolate that the recipe calls for but I did get a gift of candy canes I crushed up in the food processor and had some Enjoy Life mega chunks in the cupboard. 
​
They are not overly sweet or minty, they are the perfect dark fudgy chocolate that I respect in a cookie!  

Candy Cane Fudge Cookies
The Superfun Times Vegan Holiday Cookbook byIsa Chandra Moskowitz

1/2 cup refined coconut oil, at room temperature
1 1/4 cup sugar
1/2 cup unsweetened applesauce, at room temperature
1/4 cup unsweetened almond milk (or your favorite non-dairy milk), at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa powder, sifted if lumpy
1 teaspoon baking soda
1/2 teaspoon salt
2 - 3 oz peppermint chocolate bars, chopped up
4 candy canes, crushed up (in pieces no bigger than 1/2"

Preheat oven to 350.  Lightly grease 2 rimmed baking sheets.

In a large bowl, cream together the oil and sugar until light and fluffy. Add the applesauce and milk and mix gently; it might make the oil clump up and firm up a bit, but that's okay. Mix in the vanilla.

Add 1 cup of the flour along with the cocoa powder, baking soda and salt and mix well.  Mix in the chocolate peppermint chunks and then the remaining 1 cup flour and mix until it firms up. You might need to use your hands to get it fully incorporated. 

Place twelve 1 1/2 tablespoon scoops of dough on each baking sheet, a few inches apart. Flatten slightly with your hand. Place a pinch of crushed candy cane in the center of each and press gently into the surface.

Bake for 10 minutes. Remove from the oven and let cool for 5 minutes, then transfer to a cooking rack to cool completely. 

Vegan Biscuits & White Pepper Gravy
"The Superfun Times Vegan Holiday Cookbook" byIsa Chandra Moskowitz

Biscuits
2 Teaspoons Apple Cider Vinegar
1 Cup Unsweetened Vegan Milk
2 1/2 Cups All Purpose Four
4 Teaspoons Baking Powder
1 Tablespoon Sugar
1 Teaspoon Salt
1/2 Teaspoon Baking Soda
1/4 Cup unrefined Coconut Oil, room temperature

Gravy
1/2 Cup Cashews, soaked in water at least 2 hours and drained
2 Cups Vegetable Broth
3 Tablespoons Olive Oil
3 Tablespoons All Purpose Flour
1/4 Teaspoon Salt
1/4 Teaspoon White Pepper
Chopped Fresh Parsley, for garnish

​Make the biscuits.  Preheat oven to 425.

In a small bowl mix together the apple cider vinegar and milk, set aside.

Mix the flour, baking soda, baking powder, salt, sugar into a large mixing bowl making a well in the center.  Cut the coconut oil into the dough with a pastry cutter until it resembles coarse crumbs.  Pour in the milk mixture and blend with a fork, being careful not to overmix. 

Turn the dough out onto a floured surface and roll into a 1" thick disc.  Use a 2" round cookie cutter or drinking glass to cut out biscuits, adding them to a baking sheet.

Bake until puffy and golden brown, about 15 minutes, then transfer to a rack to cool.

Make the gravy.  Combine the cashews and broth in a blender.  Puree until completely smooth.  

Preheat a sauce pot on medium.  Add oil, then sprinkle in the flour, stirring until smooth and brown, about 5 minutes.  Add blended mixture, lowering heat.  Cook while stirring, about 3 minutes until thickened.  Add salt and pepper, cook for 2 more minutes.

Serve the biscuits with the gravy, garnishing with parsley.
​