Vegan Cooking with TLC

This simple Tomato Cucumber Salad is one of my all-time favorite salads. I don't make it very often anymore because I usually try to include greens in my salads. When I made this last week, I promised myself I was going to start making it more often! It's simple. It's fast! It has a very crisp, clean flavor! It goes with a variety of dishes.  It's especially good in the summer when tomatoes and cucumbers are in season!  Tomato Cucumber Salad* 1 large cucumber 1 large tomato 1 lemon 2 Tbs apple cider vinegar 2 Tbs walnuts Chop cucumber and tomato. Place in a serving bowl . Juice lemon. Using a hand blender , blend lemon, vinegar, and walnuts until well blended. Pour over cucumbers and tomatoes. Stir to combine. Serve. * This recipe as written will serve 2-4 people depending on what it's served with as well as the size of the tomato and cucumber; however it is easy to size up to feed more people. I generally ad

Last year I shared my Tofu Mushroom Scramble. This recipe, Tofu Potato Scramble, came from that same series of experiments. This one, like the other one, makes a nice breakfast, brunch, lunch, or light dinner. For dinner I generally like to have a salad and maybe a slice or two of bread as sides. Tofu Potato Scramble 1 10-ounce package very firm tofu 2 spring onions 1 garlic clove ½ medium bell pepper 2 button mushrooms 2 small potatoes* 4 sundried tomatoes ¼ cup hot water 1 tablespoon ground flaxseeds 1 teaspoon turmeric ½ teaspoon paprika 1/8 teaspoon freshly ground black pepper 2 cups vegetable stock 4 tablespoons nutritional yeast 1 lime Put sundried tomatoes in a small bow l and pour hot water over them. Allow to soak until soft enough to cut easily. Finely chop the onions and garlic clove. Dice the bell pepper, mushrooms, potatoes and sundried tomatoes. Reserve soaking liquid from tomatoes. Using your hands, crumble the

Barbecue Sloppy Jacks are an interesting take on traditional sloppy joes. I adapted my recipe for Barbecue Sloppy Jack from one I found in The How Not To Die Cookbook by Dr. Greger of nutritionfacts.org to meet our personal preferences. These are good served on whole wheat buns with kale and tomatoes. Sweet potato fries also make a nice side dish with these sloppy jacks. Barbecue Sloppy Jacks 1 can jackfruit * 2 tablespoons nutritional yeast 1 teaspoon no salt spice mix 1 teaspoon paprika ½ teaspoon turmeric ½ teaspoon chili powder ½ teaspoon ground mustard 1 tablespoon ground flax seeds 1 small red onion 1 clove garlic 1 bell pepper Barbecue Sauce Drain and rinse jackfruit. Pat dry. Move any hard pieces of the core. Use hands to separate jackfruit into pieces. Add nutritional yeast and spices. Stir to coat well. Set aside. Mince onion and garlic. Chop bell pepper. Add enough water coat bottom of skillet over medium heat. Add

I originally wrote this barbecue sauce recipe for my Barbecue Sloppy Jacks Recipe (coming next week), but I quickly realized it could be used for other recipes so I decided to share it as a stand alone recipe. Barbecue Sauce   I cup (8 ounces) tomato sauce ¼ cup apple cider vinegar 2 Tbs molasses 1 tsp no-salt spice mix 1 tsp chili powder ½ tsp paprika ½ tsp ground cumin ½ tsp mustard powder Add all ingredients to a bowl . Stir together. Set aside until ready to use. If not using immediately, refrigerate in an airtight container for up to a week.