#Vegan Recipe of The Day: Eggplant Parmesan

Salt, to taste 
1 large (or 2 medium-sized) eggplant, cut into 1/2-inch slices
1 cup all-purpose flour
1 cup soy milk
1 cup vegan bread crumbs
3-4 Tbsp. olive oil
2 cups spaghetti sauce
12 oz. vegan mozzarella "cheese," shredded 
2 Tbsp. soy parmesan "cheese" 
5-6 fresh basil leaves, rolled and sliced into shreds

• Preheat the oven to 375°F.
• Salt the eggplant slices then place into a colander. Allow to set for 20 minutes in order to draw out the moisture and remove any bitterness.
• Put the flour, soy milk, and bread crumbs into separate shallow bowls. Dip each slice of eggplant into the flour to coat it, then into the soy milk, then into the bread crumbs. Set aside.
• Put the olive oil in a large skillet over medium heat. Add the eggplant slices, fry until golden and crispy on both sides, then drain on paper towels.
• Pour a thin layer of spaghetti sauce into a 9-inch by 13-inch baking dish. Add the eggplant slices, arranging them so that they overlap. Top with the mozzarella and parmesan "cheeses," basil, and a little more tomato sauce.
• Bake, uncovered, for 15 minutes.

Makes 4 servings

Via PETA.org

#Vegan Recipe of The Day: Tofu Scramble

2-3 Tbsp. extra virgin olive oil
1 sweet onion, cut into chunks
5 garlic cloves, minced
1/2 tsp. ground ginger
1/2 tsp. chili powder
1/2 yellow or green bell pepper, seeded and chopped
1 cup sliced mushrooms
4 tomatoes, chopped
1 lb. firm tofu, drained well and cut into bite-size pieces
Tamari, to taste
Freshly ground pepper, to taste
Fresh snipped chives, to taste
4 fresh corn tortillas, warmed

• Heat the olive oil over medium heat in a large skillet and sauté the onion for 5 minutes, until softened.
• Add the garlic and spices, stir, and cook for 1 minute. Add the pepper and mushrooms, stir-frying until tender-crisp. 
• Add the tomatoes and slices of tofu. Gently stir-fry for 3 to 4 minutes. Sprinkle with the tamari sauce and season with fresh pepper and chives. Serve on a warm plate with a warm tortilla.

Via PETA.org

#Vegan Recipe of the Day: Fettuccini Alfredo

Alfredo-Style Fettuccine

1 Tbsp. olive oil
1 small yellow onion, chopped
1 Tbsp. dry white wine 
1/3 cup blanched almonds
6 oz. silken tofu
1 Tbsp. white miso paste
1 1/2 cups soy milk
1/2 tsp. salt or more, to taste
Dash ground nutmeg
Dash cayenne
1 lb. fettuccine
2 Tbsp. minced fresh parsley

• Heat the oil in a skillet over medium heat. Add the onion, cover, and cook without browning, until the onion is tender, about 5 to 7 minutes. Stir in the wine and set aside.
• Finely grind the almonds in a blender or food processor. Add the reserved onion mixture and purée until smooth. Add the tofu and miso and process until blended. Add 1 cup of the soy milk and the salt, nutmeg, and cayenne and process until smooth. Slowly add as much of the remaining soy milk as necessary until the desired consistency is reached.
• Transfer the sauce to a saucepan and heat over low heat. Taste to adjust the seasonings. Keep the sauce warm until the pasta is ready. 
• Cook the fettuccine in a large pot of boiling salted water until it is al dente, about 10 minutes. Drain well and place in a shallow serving bowl. Add the sauce and toss to combine.
• Sprinkle with the parsley and serve hot.

Makes 4 servings

Via PETA.org

@Vegan Recipe of the Day: Tamale Pie

2 Tbsp. olive oil
1 medium onion, diced
1 green pepper, diced
3 cloves garlic, minced
1 lb. firm tofu
1/2 cup water
1 (16-oz.) can tomatoes, chopped
1/2 cup black olives, chopped
1 cup frozen corn
1 Tbsp. chili powder
1/2 tsp. sea salt
1/2 tsp. onion powder
1 tsp. cumin
1 tsp. oregano
1 cup corn meal

• Preheat the oven to 375 degrees F.
• Heat the oil and sauté the onion, green pepper, and garlic until soft. Purée the tofu and water. Add the tofu purée and the remaining ingredients to the pan and simmer for 5 minutes. Pour into a lightly oiled casserole dish or large iron skillet and bake for 25-30 minutes.
• Serve hot.

Makes 6 servings

Via PETA.org

Long time blogger, first time tweeter: the a Blog is back!

I'm back in the blogging business, and have also joined twitter.

Follow me on twitter: @strangevegan

I look forward to share my vegan experiences, and figure out what a hashtag is.

Recipe of the Day: Oatmeal Chocolate Chip Cookies

1 cup oil 
Egg Replacer equivalent to 3 eggs
1 tsp. vanilla
3/4 cup sugar
3/4 cup brown sugar
1 1/2 cups flour 
1 tsp. baking soda
1 tsp. salt
2 1/2 cups oatmeal
1/2 cup vegan chocolate chips

• Preheat the oven to 350°F. Lightly grease a baking sheet. 
• In a medium bowl, combine the oil, egg replacer, and vanilla. Set aside. 
• In another bowl, combine the sugars, flour, baking soda, and salt. Mix into the wet ingredients. Stir in the oatmeal and the vegan chocolate chips until just combined. 
• Drop by tablespoonfuls onto the baking sheet. Bake for 10 minutes, or until the edges are lightly browned.

Makes approximately 2 dozen

via PETA.org

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