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Philly Cheesesteak Sandwich & the Grilled Buffalo Tofu Po’ Boy with Apple Slaw, Recipe of the Week!

  • Writer: Don Lichterman
    Don Lichterman
  • Nov 13, 2020
  • 5 min read

Serves 4 Ingredients

  • 1/2 cup vegetable broth

  • 1/4 cup hot sauce, plus more for serving

  • 1 tablespoon vegan butter

  • 1 14 -16-ounce package tofu, pressed overnight, and cut into 12-inch slices

  • 4 cups shredded cabbage

  • 2 medium apples, grated

  • 1 medium shallot, grated

  • 6 tablespoons vegan mayonnaise, plus more for spreading

  • 1 tablespoon apple cider vinegar

  • Salt and black pepper

  • 4 6-inch hoagie rolls or gluten-free wraps

  • 8 slices tomato

Preparation

  1. Combine the broth, hot sauce, and butter in a medium saucepan. Bring the sauce to a boil, add the tofu slices and reduce to a simmer. Simmer the tofu for 10 minutes. Remove the pan from the heat and set aside for 10 minutes to marinate.

  2. Combine the cabbage, apple, shallot, mayonnaise, and vinegar in a large bowl. Season with salt and black pepper and mix well.

  3. Heat a large grill pan over medium heat. Drain the tofu, reserving the marinade. Grill the tofu until heated through and grill marks appear, about 5 minutes per side. Baste the tofu with the reserved marinade, as needed.

  4. Toast the hoagie rolls or warm the wraps. To assemble the sandwiches, spread a few teaspoons of mayo on the rolls or wraps. Add 2 slices of tomato and two slices of grilled tofu to each sandwich. Top with more hot sauce, if desired, and add slaw, to taste. Serve.

Zsu Dever - See My Recipes - Everyday family eats inspired by cuisines all across the globe. Zsu Dever is the author of the cookbooks, ... , Vegan Bowls and Everyday Vegan Eats: Family Favorites from My Kitchen to Yours. She is a vegan mother of three teenagers and three adopted kitties. She resides in San Diego, CA, where she enjoys photography, recipe development, nature and blogging at .


Jackfruit Philly Cheesesteak Sandwich

Calories - 448 - Serves 4 Ingredients

  • 2 Tbs. extra-virgin olive oil, divided

  • 1 large onion, sliced

  • 2-20 oz. cans of jackfruit in brine, drained and rinsed

  • ½ tsp. garlic powder plus extra for sprinkling

  • ½ tsp. onion powder

  • ½ tsp. paprika

  • ½ tsp. celery seed

  • ½ tsp. kosher salt

  • ¼ tsp. black pepper

  • A pinch of cayenne pepper

  • 1 Tbs. chickpea flour

  • ¼ cup low-sodium vegetable broth

  • 2 Tbs. gluten-free, vegan Worcestershire sauce

  • 1 Tbs. balsamic vinegar

  • 4 gluten-free rolls

  • ¼ cup vegan mayo

  • 1 cup vegan cheddar cheese

Preparation

  1. Preheat the oven to 400 degrees. In a skillet that has a lid, heat 1 Tbs. of oil over medium heat. Add the sliced onions and cook for 3 minutes until they start to soften. Lower the heat to medium-low and let the onions cook, stirring often, until they are browned and caramelized. This should take about 20 minutes. Transfer to a plate and set aside.

  2. While the onion is cooking, prepare the jackfruit. After rinsing them in water to get rid of the salty brine, dry the jackfruit pieces in a clean towel. Using a paring knife, cut the triangular core out of each piece of jackfruit. Slice the cores into small pieces. Place the jackfruit into a bowl. Add the garlic powder, onion powder, paprika, celery seed, salt, black pepper and cayenne pepper to the bowl. Mix well so that the jackfruit is completely coated with the spices. Put the jackfruit into the dry skillet and toast them over medium-high heat for about 5 minutes. This will lock in the spices.

  3. Add the remaining Tbs. of oil to the skillet. Stir the jackfruit so that it gets coated with some oil. Add the caramelized onions to the pan and mix it with the jackfruit. Add the flour and mix it well into the oil, onions and jackfruit. This will help make the gravy. Add the vegetable broth, Worcestershire sauce and balsamic vinegar. Mix well. Lower the heat to medium, cover the skillet and let the jackfruit and onions simmer for about 15 minutes, until it is soft and tender.

  4. When the jackfruit is soft, use two forks to pull the pieces apart and shred them. Transfer the shredded jackfruit to a large baking sheet. Arrange it in a single layer and bake for 15 minutes. This will make the jackfruit chewier.

  5. Set the oven to broil. Slice open the rolls and spread a thin layer of mayo on each bottom piece. Sprinkle with some garlic powder. Mound the jackfruit on 4 bottoms of the rolls. Top with the shredded cheese. Place the rolls on the baking sheet, all face up. Broil for 2-3 minutes. Be sure to watch it so it doesn’t burn. Remove from the oven and place the tops of the rolls over the jackfruit. Serve while hot.

Rhea Parsons - See My Recipes - When Rhea became vegan, there were no places in her Bronx neighborhood to eat so she had to learn to cook, mostly by watching TV cooking shows, especially Christina Pirello and Rachael Ray.  That led to the creation of The "V" Word website which focuses on vegan versions of favorite, familiar foods. Rhea has written several e-cookbooks which are available on her web site. It is Rhea's hope that she can spread the "V" Word to bring more compassion into the world and it is her dream to become the vegan Rachael Ray.

Our companies are known for creating products that enhance people's lives. Through Sunset Corporation of America and its companies, we’re equally dedicated to improving lives.  Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

The Sustainable Action Network (SAN), A Don Lichterman non-profit organization dedicated to building a global community raising awareness of corruption, injustice and the need for action across a full range of issues impacting people and animal/wildlife welfare around the world, such as conservation, climate change, campaign law, lobbying, government action and rescue work. SAN’s vision is to create safer world, free from political, environmental, and social oppression, where all the inhabitants of Earth can live in harmony within their own natural environments. Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

CORPORATE RESPONSIBILITY
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NY Strip Steak, Creamy Lentil w/ Roasted Vegetable Bake & Bagels w/ Tomato Basil, Recipe of the Week

  • Writer: Don Lichterman
    Don Lichterman
  • Oct 15, 2020
  • 7 min read
NY Strip Steak

Serves 4-5

Ingredients For the Steak:

  • 2 cups (500 mL) vital wheat gluten flour

  • 3 tablespoons (45 mL) nutritional yeast

  • 1 teaspoon (5 mL) sea salt

  • 1 cup (250 mL) water

  • 3 tablespoons (45 mL) dry red wine

  • 2 tablespoons (30 mL) tamari

  • 2 tablespoons (30 mL) vegetable oil

  • 1 tablespoon (15 mL) + 1 1/2 teaspoons (7 mL) tomato paste

  • 1 tablespoon (15 mL) + 1 1/2 teaspoons (7 mL) Dijon mustard

  • 1 tablespoon (15 mL) garlic powder

For the Broth:

  • 4 quarts (4 L) water

  • 1/2 cup (125 mL) tamari

  • 1/4 cup (60 mL) dry red wine 4 cloves garlic

  • 4 sprigs fresh thyme

For the Marinade:

  • 1/4 cup (60 mL) dry red wine

  • 1/4 cup (60 mL) vegetable oil

  • 2 tablespoons (30 mL) tamari

  • 1 tablespoon (15 mL) Dijon mustard

  • 1 tablespoon (15 mL) chopped fresh thyme leaves

  • 4 cloves garlic, roughly chopped

Preparation To Make the Seitan Dough:

  1. In a medium bowl, combine the wheat gluten flour, nutritional yeast, and salt. Whisk until well combined and no lumps remain.

  2. In a blender, combine the water, red wine, tamari, vegetable oil, tomato paste, mustard, and garlic powder. Blend until completely smooth.

  3. Pour the water mixture into the wheat gluten our mixture. Using your hands, mix until well combined. You do not want to see any dry patches of our left. Transfer the dough to a work surface and knead to develop the gluten. Shape the mixture into a rectangle about 6 inches (15 cm) long and 1 1/2 inches (4 cm) thick.

  4. Prepare the broth and cook the seitan dough Place the dough in a wide, large pot and add the water, tamari, red wine, garlic, and thyme.

  5. Bring to a boil, uncovered. Reduce the heat to a simmer and cook for 35 to 40 minutes. The seitan is done when the middle is no longer chewy or no longer has the texture of raw dough. It should be slightly spongy but firm to the touch. Remove from the heat and set aside until the seitan is cool enough to handle in the liquid, about 1 hour.

  6. Make the marinade In a medium bowl, whisk together the red wine, vegetable oil, tamari, mustard, thyme, and garlic.

  7. Once the seitan is cool enough to handle, remove it from the broth and cut it into 4 or 5 steaks of equal size. Lay the steaks at in a 13- × 9-inch (3.5 L) baking dish and pour the marinade over top. Flip to make sure that all sides of the steaks are covered with the marinade. Marinate for at least 1 hour or overnight. If marinating overnight, cover with plastic wrap and refrigerate.

  8. Cook the steaks Remove the steaks from the marinade and pat dry using a clean kitchen towel or paper towel. Discard the marinade. Grill, broil, or pan-fry.

To Grill the Steaks:

  1. Preheat a grill to medium-high heat and lightly oil the grill with vegetable oil by adding a little to a kitchen towel. Rub the oil on the grill to help prevent the steaks from sticking. Place the steaks on the grill and do not move them or push down, as this will cause them to burn.

  2. Cook until golden brown and sizzling, 4 to 5 minutes per side.

To Broil the Steaks:

  1. Turn the broiler on high and place the steaks on a baking sheet. Place under the broiler and cook until golden brown, 4 to 5 minutes per side.

To Pan-Fry the Steaks:

  1. Heat enough vegetable oil in a sauté pan over medium-high heat. Cook until golden brown and sizzling, 4 to 5 minutes per side.

Doug McNish - Vegan cuisine is exploding in popularity around the world, and now more than ever, people are adopting a plant-based diet or vegan lifestyle. Not only can you thrive eating a healthy plant-based diet, but also you can now enjoy all those familiar comfort food dishes that you have been craving. In The Classics Veganized, you will find over 120 drool-worthy dishes that reinvent classic comfort foods with a modern spin. Standout vegan dishes that no one would know are meatless! Start with appetizers, like Crispy Mushroom Calamari, Cheesy Tex-Mex Quesadillas, and Boneless Wings, because really, is there any other way to kick-off a meal? You will find lots of hearty mains like Hickory Smoked Ribs, Chickpea Pot Pie, Home-Style Meatloaf, White Widow Mac and Cheese, and Shepherd's Pie. Round out dishes with sides and salads like Buttermilk Onion Rings, Creamy Caesar Salad, and Twice Baked Vegan Taters. Weekend brunch is a must with Buttermilk Blueberry Pancakes, Breakfast in Bed Scones, Quiche Lorraine, and Sunny Side Up Vegan Eggs with Yolks. Easy-to-make vegan desserts put the finishing touch on any meal. Classic desserts like Chocolate Fudge Cake with Buttercream Frosting, Soft and Chewy Chocolate Chip Cookies, and Pineapple Upside Down Cake are a breeze to throw together with basic ingredients. The Classics Veganized also includes recipes to make your own vegan pantry staples and condiments from cheeses and butters to dressings and sauces.

Creamy Lentil and Roasted Vegetable Bake

8 servings

CASSEROLE 1 medium head of cauliflower, cut into florets 3 cups peeled and chopped butternut squash 1 large sweet potato, peeled and chopped 3 tablespoons extra-virgin olive oil, divided Kosher salt and freshly ground black pepper 1 large sweet onion, diced 6 garlic cloves, minced 12 ounces (1½ cups) French green (Puy) lentils 4 cups low-sodium vegetable broth or water Small handful of thyme sprigs 4 tablespoons tahini 2 tablespoons yellow or white miso paste 2 tablespoons balsamic vinegar Chopped Italian flat-leaf parsley, for serving

CASHEW CREAM 1 cup raw cashews, soaked 1 hour in boiling water 2 garlic cloves 2 tablespoons nutritional yeast 1½ tablespoons freshly squeezed lemon juice Kosher salt and freshly ground black pepper

CRISPY PINE NUT TOPPING 1 tablespoon extra-virgin olive oil ½ cup panko bread crumbs ½ cup pine nuts


1. MAKE THE CASSEROLE: Preheat the oven to 400°F. Toss the cauliflower florets, butternut squash and sweet potato with 1½ tablespoons of the olive oil; season generously with salt and pepper. Transfer the vegetables to sheet trays and roast, tossing once, until they are browned and soft, 25 to 30 minutes. Lower the heat to 350°F.


2. While the vegetables are roasting, pour the remaining 1½ tablespoons olive oil into a large, deep skillet or Dutch oven and heat over medium heat. Add the diced onion and cook until lightly browned, 5 to 7 minutes. Add the garlic and cook, stirring frequently, until fragrant, about 2 minutes.


3. Add the lentils, vegetable broth and thyme sprigs to the skillet. Bring to a boil, then reduce to a rapid simmer. Simmer until most of the liquid is absorbed and the lentils are tender but still al dente, 25 to 30 minutes. Season with salt and pepper to taste.


4. Remove the thyme sprigs from the lentils and stir in the tahini, miso paste and balsamic vinegar.


5. MAKE THE CASHEW CREAM: While the vegetables are roasting and the lentils are cooking, add the drained cashews, garlic, nutritional yeast, lemon juice and ½ cup plus 2 tablespoons water to the bowl of a high-powered blender. Season with salt and pepper, and blend until smooth and creamy. Alternatively, you can prepare the cashew cream up to two days in advance.


6. Layer the roasted veggies and cooked lentils in a 13-by-9-inch or 3-liter casserole pan. Drizzle the cashew cream on top and bake for 20 minutes at 350°F.


7. PREPARE THE CRISPY PINE NUT TOPPING: Meanwhile, heat the olive oil in a nonstick skillet over medium heat. Add the panko bread crumbs and stir until beginning to brown, about 3 minutes. Transfer to a bowl, cool slightly and then stir in the pine nuts.


8. Sprinkle the pine nut mixture over the casserole and then place the dish under the broiler for a few minutes until the topping is golden (keep a careful watch, as pine nuts can burn easily). Allow the casserole to cool for 5 minutes before serving. Garnish with chopped parsley.

Bagels with Tomato and Basil

Perfect Breakfast Bagels with Tomato and Basil

Ingredients

  • 1 "Everything" bagel

  • 3 heaping tablespoons your fave homemade vegan cheese* (or vegan mayo)

  • 1 large, juicy tomato

  • 1/4 cup finely chopped basil leaves

  • Flaked salt, to taste

  • Black pepper, to taste

  • Splash of balsamic

  • Drizzle of extra virgin olive oil

  • Fresh marjoram leaves

  • Fresh thyme leaves

Preparation

  1. Toast your bagel lightly. Spread on your vegan cheese or mayo. Add your chopped basil leaves. Slice the tomato thinly and arrange the slices on top. Add salt, pepper, and -- if using -- the balsamic, olive oil, marjoram and thyme. ENJOY

Emily von Euw is the creator of the award-winning recipe blog, This Rawsome Vegan Life (thisrawsomeveganlife.com), and best-selling author of four cookbooks: Rawsome Vegan Baking; 100 Best Juices, Smoothies and Healthy Snacks; The Rawsome Vegan Cookbook; and Rawsome Superfoods. Em’s passion in life comes from friendships, food, wilderness, mindfulness, art, and lots of dark chocolate. They have presented at veg expos and festivals across Canada and the US, and their work has been featured in publications around the world. Em lives in the lower mainland of British Columbia, Canada, on the traditional and unceded territories of the xwməθkwəy̓əm (Musqueam), Sḵwx̱wú7mesh Úxwumixw (Squamish), and səl̓ilwətaɁɬ (Tsleil-Waututh) First Nations. Em uses they/them pronouns as they are a non-binary and gender non-conforming person.

Our companies are known for creating products that enhance people's lives. Through Sunset Corporation of America and its companies, we’re equally dedicated to improving lives.  Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

The Sustainable Action Network (SAN), A Don Lichterman non-profit organization dedicated to building a global community raising awareness of corruption, injustice and the need for action across a full range of issues impacting people and animal/wildlife welfare around the world, such as conservation, climate change, campaign law, lobbying, government action and rescue work. SAN’s vision is to create safer world, free from political, environmental, and social oppression, where all the inhabitants of Earth can live in harmony within their own natural environments. Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

CORPORATE RESPONSIBILITY
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PROTECT OUR WILDLIFE

Recipe of the Week is Lobster Mushroom Bisque & Soft Tacos!

  • Writer: Don Lichterman
    Don Lichterman
  • Oct 10, 2020
  • 4 min read
Shiitake Mushroom Soft Tacos

Ingredients

  • 4 cups chopped shiitake mushrooms

  • 3 tablespoons coconut oil

  • 1 bunch cilantro

  • 5 large or 9 small tomatillos

  • 2 limes

  • 2 ripe avocados

  • 1 white onion

  • 3 cloves garlic

  • 2 jalapeños

  • Coconut yogurt, for garnish

  • 1 package of soft tortillas

Preparation

  1. Chop the vegetables, starting with the mushrooms. Wash and dice them to desired size. Wash the cilantro, separating about 1 cup and dumping it into a blender – chop up another half cup for garnish

  2. Peel the tomatillo, wash the stickiness off each fruit and pop them into the blender.

  3. Peel the garlic and the onion. Halve the onion, adding half to the blender and dicing the other half for garnish.

  4. Turn the broiler on high. Place one jalapeño on a cookie sheet and broil, turning every few minutes to ensure it doesn’t actually burn – just blackening the skin. Once the jalapeño is soft and the skin has browned/blackened, halve it then toss it into the blender.

  5. Pulse the blender until a chunky salsa forms, transfer to a serving bowl reserving about 1/2 a cup for the guacamole.

  6. In a large pan or sauce pot, cook the mushrooms and the coconut oil over medium heat until soft.

  7. Halve both avocados, scooping out their flesh into a large molcajete or sturdy bowl. Mash until smooth but still slightly chunky. Add in the reserved salsa verde, season with salt and a squeeze of half a lime. Season to taste. Top with sliced raw jalapeno and chopped cilantro if desired.

  8. Gently heat the tortillas in the oven turned on to 300°F in a tortilla warmer, or wrapped in foil.

  9. To assemble, arrange the tortillas on a plate, scooping first the mushroom filling, a dollop of coconut yogurt, some of the diced white onion. and a sprinkling of chopped cilantro.

Shanna Laychuk Dairy-free desserts and meat-free dinners that never skimp on flavor. Shanna Jade is a healthy food advocate, passionate about creating a sustainable relationship with food through the use of wholesome, organic ingredients. Her work is regularly published on various health conscious websites, as well as on her own website Kiss My Bowl. She writes inspired vegan and vegetarian recipes while sharing tips and tricks to keep her readers feeling great about the foods they eat and the means in which their meals are prepared.

Lobster Mushroom Bisque

  • Dairy Free

  • Gluten-free Recipes

  • Grain Free Recipes

  • High Fiber

  • No Refined Sugar

  • Soy Free

  • Sugar Free / Low Sugar

  • Vegan

  • Wheat Free

Calories - 291 - Serves - 4 - Cooking Time - 30 Ingredients

  • 1 cup cashews, raw (soaked for at least 3 hours)

  • 1 cup vegetable broth

  • 1 tablespoon kelp powder

  • 1 tablespoon cornstarch

  • 1 tablespoon olive oil

  • 1 shallot, minced

  • 1/2 cup carrots, diced

  • 1/2 cup celery, diced

  • 3 garlic cloves

  • 3 tablespoons tomato paste

  • 4 cups vegetable broth

  • 1 cup white wine

  • 2 cups dried Lobster mushrooms (soaked)

  • 1 teaspoon smoked paprika

  • 1 teaspoon thyme

  • 1/4 teaspoon cayenne

  • 1 bay leaf

  • Salt and pepper to taste

Preparation

  1. After soaking cashews for 3 hours or up to overnight, add them to a blender with 1 cup of vegetable broth, kelp powder, and cornstarch. Blend until smooth this will take a few minutes. Set aside. Start soaking the Lobster mushrooms, soak for a few minutes until they are soft.

  2. In a large soup pot, add olive oil and heat on medium. Add the shallot, garlic, celery, and carrot to the pot and cook for about 3 or 4 minutes until they begin to soften.

  3. Add the tomato paste and stir into the vegetables. Add the broth, wine, cashew cream mixture, softened mushrooms and all the seasonings. Bring to a soft boil, then reduce to low heat and cook for about 10 minutes to develop flavor and finish cooking everything.

  4. At this point you can purée some of the soup either with an immersion blender, or by putting about half the soup in the blender, puréeing, then returning to the pot. You don’t want to purée it all unless you don’t want any texture and want it completely creamy.

  5. Add salt and pepper to taste and adjust flavoring as you need it. Serve immediately.

Lauren Hartmann Plant-based comfort food everyone can appreciate and fall in love with Lauren is a classically trained pastry chef and vegan. She is inspired every day by the beauty and artistry of food. She is obsessed with proving to herself that she can make anything vegan. Her mission is to show the world how easy it is to live cruelty-free, by creating plant-based recipes everyone can appreciate and fall in love with. Food is her life, seriously, she doesn't stop thinking about food.

Our companies are known for creating products that enhance people's lives. Through Sunset Corporation of America and its companies, we’re equally dedicated to improving lives.  Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

The Sustainable Action Network (SAN), A Don Lichterman non-profit organization dedicated to building a global community raising awareness of corruption, injustice and the need for action across a full range of issues impacting people and animal/wildlife welfare around the world, such as conservation, climate change, campaign law, lobbying, government action and rescue work. SAN’s vision is to create safer world, free from political, environmental, and social oppression, where all the inhabitants of Earth can live in harmony within their own natural environments. Our commitment extends to helping local communities, fostering better educational systems, supporting the arts and culture, helping disadvantaged youth, protecting and improving the environment, animal welfare, wildlife issues and encouraging employee volunteerism.

CORPORATE RESPONSIBILITY
ANIMAL RESCUES WELFARE, CRIMES & ABUSE
PROTECT OUR WILDLIFE

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