Month: March 2014

Coconut-Encrusted Tofu Cutlets

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It is hard to believe, but there was a time in my life when I had no idea what to do with tofu! Now we enjoy this versatile food all of the time.

If you’re where I used to be, I’d highly recommend this quick, easy, and delicious recipe. You’ll find yourself making it again and again. 

– Linda

Coconut-Encrusted Tofu Cutlets 

Ingredients:
14 to 16 ounces regular tofu, drained. Don’t use silken tofu, and do use extra-firm or even super firm.
2/3 unsweetened dried coconut — shredded is best.
1/3 cup oat bran, or wheat germ, or, or ground macadamia nuts (my last variation)
1/4 teaspoon turmeric
1/8 teaspoon cayenne
1/3 cup tamari or soy sauce

Directions:
Preheat the oven to 400 F. Line a baking sheet with a silicone baking sheet or unbleached parchment paper.

Cut the tofu into 12 or 24 pieces, depending on how many pieces you want for each person.

Whisk together the coconut, wheat germ or other ingredient choice, turmeric, and cayenne. Pour the soy sauce or tamari into a bowl. Dip each cutlet into the soy sauce, and immediately dip it into the coconut mixture. Coat the tofu pieces well. Put the tofu cutlets on the prepared baking sheet.

Tent a piece of foil over the cutlets, being careful to keep the foil from lying on the top of the pieces. I place a metal tea strainer in the middle of the sheet as a foil tent pole. Bake for 35 minute. To have golden, crunchy cutlets, remove the foil, and bake until the cutlets are golden and crunchy. This will vary with taste and ovens, but I baked them for an additional 15 minutes.

Adapted from Jazzy Vegetarian Classics by Laura Theodore. Hmm…everything in the book is vegan, so why not say so?

I made a dip with 1 can Great Northern beans, 4 tablespoons macadamia nut butter, 4 tablespoons of my homemade grainy, white wine mustard, 4 tablespoons nutritional yeast, 4 tablespoons soy sauce, and 2 tablespoons maple syrup, and about 1/4 cup water. Blend until smooth.

I’ll admit that my fellow Triangle Chance for All board member, Rosemary, and I ate an entire batch while discussing our plans for future rescues. Vegan food is the only possibility when saving lives is the goal!

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Thanks, Nestor, and Farewell

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Today we are traveling with Nestor, the blind baby goat whom we rescued from a small goat dairy farm, to his new forever home at Full Circle Farm Sanctuary.

We at Triangle Chance for All want to share our thanks with Nestor for helping us, and so many people, realize the power that one individual can have when given the chance. Nestor has become such a strong, outgoing, lively little guy, and he has such an amazing future ahead of him. It is remarkable to think how much he has changed in the last month that we have been fostering him; it is sad to think that he almost did not have the chance to do so, and that so many other individual farmed animals never will.

Thank you also to the many, many people who have followed and supported Nestor over the past few weeks. Your support made it possible for us to provide care, from day to day and in the medical emergency he faced.

The billions of farmed animals killed and exploited every year for human ends are all individuals, each as unique as our beloved blind baby goat. Nestor has helped bring that point home so clearly, and we wish that he might be an ambassador for the animals, bringing one revolutionary message: “Please go vegan.”

From all of us at TCA, thank you.

Raspberry Chocolate Chip Scones

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Scones

When we launched our erstwhile vegan baking business in Virginia, we were surprised at how quickly our scones sold out and gained popularity. It was fun to play with flavor combos and ideas–like a gluten-free pumpkin scone, or one featuring local lavender–but also quite a challenge to meet the demand (have you ever tried making six dozen scones in a go???).

One of our last flavors, made for the second of our Vegan Night Out events, was a big hit: Raspberry Chocolate Chip. It was an even bigger success at two of the potlucks put on by the Triangle Vegan Pledge.

We encourage you to use organic, fair-trade chocolate and sugar. For the sugar, organic is especially important to ensure that it is vegan (since conventional sugar is typically processed with bone char). Also watch out for palm oil in your vegan chocolate chips; we like to use Equal Exchange’s bittersweet chocolate chips.

– Rosemary & Justin

Raspberry Chocolate Chip Scones
– Makes 8 scones.
Ingredients:
1 cup soy milk
2 teaspoons apple cider vinegar
3 cups flour
2 tablespoons baking powder
½ teaspoon salt
½ cup vegan sugar, plus extra for sprinkling
1 cup frozen raspberries
¾ cup vegan chocolate chips
½ cup coconut oil
2 tablespoons canola oil
1 teaspoon pure vanilla extract

Directions:
Preheat the oven to 375 F. Lightly grease a scone pan, or a baking sheet for drop scones. Measure out the milk in a large measuring cup and add the vinegar to it. Set aside to curdle.

Combine the flour, baking powder, salt, sugar, raspberries, and chocolate chips; if the raspberries are large, it helps to crush them up some with your mixing spoon. Add the coconut oil in small clumps, then use your fingers or a pastry cutter to cut it into the flour until the dough texture becomes pebble-like.

Create a well in the center and add the milk mixture, oil, and vanilla. Mix with a wooden spoon until about half of the flour is incorporated. Mix again until all the ingredients are just moistened, taking care not to overmix. A couple of dry-looking spots are fine.

Grease a ¼-cup measuring cup and use the cup to scoop the scones into the scone pan or onto the baking sheet. Dust the tops of the scones with more sugar, then bake for 18-22 minutes, until the tops are lightly browned and firm. Transfer to a cooling rack and allow to cool.

Foster for TCA!

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Calling all friends of farmed animals! Triangle Chance for All is seeking interested fosters for some of our future rescues! If you would like to find out more about fostering goats, chickens, sheep, and other farmed animals in need, please get in touch with us via our contact form or at trianglechanceforall@gmail.com.

Food and medical expenses will be covered by TCA, so please let us know if you are interested in making a difference in the lives of farmed animals who, through your efforts, may experience the first genuine love and care from a human in their lives.

Cashew “Cheese” Macaroni

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Vegan Cashew Cheese Macaroni

Rescuing farmed animals only to eat other individuals or take what belongs to them doesn’t make any sense. That is why it is so great to know that any food made using animal products can be made vegan.

Here is a recipe for Cashew “Cheese” Macaroni that I have served to many non-vegans to rave reviews. Try it. I’ll bet you’ll like it!

– Linda Nelson

Cashew “Cheese” Macaroni

Ingredients
12 oz. macaroni noodles, cooked
3/4 cup raw cashews
1 + 3/4 cups almond or soy milk
1/4 cup canola oil
1 + 1/2 tbsp cornstarch
1/4 cup nutritional yeast
2 tbsp light (yellow or white) miso paste
1 tbsp lemon juice
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp salt

Instructions
Place cashews in the food processor and finely grind (just don’t let the cashews turn to a cashew butter). Keep in the container for later.

In a heavy saucepan, combine milk, oil and cornstarch. Whisk to mix all of the ingredients. Bring to a simmer over high heat. Decrease heat to low, cover and simmer, stirring occasionally for 10 minutes.

Pulse the ground cashews, nutritional yeast, onion powder, garlic powder and salt until well combined.

When the milk and oil mixture is heated, add the miso and lemon juice, and slowly add to the food processor ingredients as the motor is running. I always add a big dollop of my homemade grainy mustard at this point, but it is a matter of taste. Mix until you have a creamy sauce.

Add the cashew cheese to the macaroni noodles.

Optional: For a baked version, preheat oven to 325 and place macaroni mixture in a 8″ or 9″ square baking dish. Cover and bake 20 minutes. Uncover and sprinkle with ½ cup herbed bread crumbs. Continue baking, uncovered, for 15-25 minutes until topping is golden brown.