Wednesday, March 18, 2015

Pot Pie Casserole



Ingredients:
  • 1 Tbsp vegetable oil
  • 1 lb soy ground beef
  • 1 onion, chopped
  • 3 cloves garlic, minced
  •  1 10.5 oz can of Cream of Celery soup
  • 1/2 cup milk
  • 1 egg
  • 3 potatoes, peeled and chopped into half inch pieces
  • 1 cup corn
  • 1 cup shredded cheese
  • 1 8 oz can of Crescent rolls
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • 1/4 tsp black pepper
  • 1/4 tsp salt
Preparations:
  1. Preheat oven to 350 F. Spray a 9x12-inch baking dish with cooking spray.
  2. Heat vegetable oil in a skillet over medium heat, and cook the onion, about 10 minutes. Add in garlic and cook for a minute or two, until fragrant.
  3. Add corn, potatoes, and fake meat to the pan and heat until thoroughly warmed through. Spoon the cooked mixture into the prepared baking dish. Sprinkle with salt, pepper, and half of thyme and oregano. 
  4. Mix together the cream of celery soup, milk, and egg in a small bowl. Pour the soup mixture over top of the cooked mix. Top with Cheddar cheese in a layer. Unroll the crescent dough, and place over the cheese.
  5. Bake in the preheated oven until the crescent dough is golden brown and the filling is bubbling, about 25 minutes. Cover with foil and cook for another 25 minutes. Let sit 10 mintes before serving.

Tuesday, March 3, 2015

Baked Tofu

Ingredients:
  • 1 (16 ounce) package extra firm tofu
  • 1/4 cup soy sauce
  • 2 Tbsp maple syrup
  • 2 Tbsp ketchup
  • 1 Tbsp vinegar
  • 1/2 tsp Sriracha
  • 1/4 tsp garlic powder
  • 1/4 tsp ground black pepper
  • 1/2 tsp chipotle seasoning
Preparations:
  1. Drain the tofu by wrapping it and several paper towels and letting it sit for at least half an hour. Then, slice tofu into 0.5x1x1 inch cubes. 
  2. In a large tupperware, combine the other ingredients and stir. Gently, add the sliced tofu to the marinade in the tupperware. Let sit in the refrigerator overnight. 
  3. Preheat the oven to 375F. Line a baking sheet with parchment paper. 
  4. Spread the tofu, flat side down, on the parchment. Spoon remaining marinade onto the tofu, trying to minimize the amount that gets on the paper. 
  5. Bake in the oven for 15 minutes. Remove from oven and flip the tofu, then bake an additional 15 minutes.