Makes: about 1 Cup Total Time: 15 minutes Difficulty: Easy Author/Credit: Jessica Williams/Vegan Rescue
This tamarind peanut sauce is excellent. Tamarind has a tangy yet tart or sour taste with a touch of sweetness. The added sugar/ginger and peanut butter in this recipe balances the sauce perfectly. I created this sauce recipe yesterday. Our dinner included brown rice with a mix of grains (green lentils, buckwheat, millet, quinoa, flax and chia seeds). On top of the rice were sautéed shiitake mushrooms, a piece of fried tofu – drizzled with the tamarind peanut sauce and topped with crispy shallots. Served with a side of sautéed spinach. The overall dish was extremely flavorful. Enjoy!
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Ingredients: 1 1/2 Cups Water 1 Tbsp Tamarind Paste 2 Tbsp Raw Cane Sugar 1 Tbsp Raw Ginger, minced/grated (about 1/2 to 1-inch) 1 Tbsp Garlic, minced 1/4 Tsp Cayenne Pepper 1 Tbsp Peanut Butter
Directions: -In a saucepan over high heat, add water and heat to a boil. -Add remaining ingredients (tamarind, sugar, ginger, garlic, cayenne, and peanut butter). -Reduce heat to low and continue to simmer over a slow boil for another five minutes or so. To allow the sauce to reduce. -Remove from heat and set aside for use. -Enjoy!
Tamarind Peanut Sauce
Makes: about 1 Cup
Total Time: 15 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Ingredients:
1 1/2 Cups Water
1 Tbsp Tamarind Paste
2 Tbsp Raw Cane Sugar
1 Tbsp Raw Ginger, minced/grated (about 1/2 to 1-inch)
1 Tbsp Garlic, minced
1/4 Tsp Cayenne Pepper
1 Tbsp Peanut Butter
Directions:
-In a saucepan over high heat, add water and heat to a boil.
-Add remaining ingredients (tamarind, sugar, ginger, garlic, cayenne, and peanut butter).
-Reduce heat to low and continue to simmer over a slow boil for another five minutes or so. To allow the sauce to reduce.
-Remove from heat and set aside for use.
-Enjoy!
So Flavorful! These Stuffed Cabbage Rolls came out absolutely delicious, it’s a flavor bomb. This was one of those random thrown together recipes. Admittedly, I did not feel like cooking dinner last night. With it just being my husband and I now, it’s so easy for me to have moments when my first thought is what can we pick up. I’m sure I’m not alone here. Also, do you ever buy vegetables with the best intentions…thinking to yourself – I’m going to roast or stir fry these veggies right away for dinner. Next thing you know, every time you open the fridge… there they are just sitting there – day after day ready to spoil. This was the head of cabbage. So, before it got to that point, I thought of this recipe. I really appreciate this recipe because I had all the ingredients on hand in my pantry/fridge. Feel free to adjust the flavors or swap out some of the herbs/ingredients for what you may have on hand. Enjoy!
Ingredients: 1 Head of Green Cabbage 2/3 Cups Walnuts 2-3 Tbsp (1 handful) Fresh Basil 2-3 Tbsp (1 handful) Fresh Dill 1 Onion, quartered 1 (16oz) Package of Extra Firm Tofu, quartered 1/4 Cup Balsamic Vinegar 2 Tbsp Minced Garlic 2 Tsp Stone Ground/Horseradish Mustard 1 Tbsp Liquid Smoke Salt/Pepper/Adobo, seasonings to taste 2 Cups Cooked Brown Rice 2 Cups Pasta/Marinara Sauce (store-bought or homemade)
Directions: -Pre-heat oven to 400 degrees F. -In a food processor, add the walnuts and blend on low for a few seconds to chop. -To this, add the Basil and Dill, then blend for about 15-30 seconds to combine. Remove this mixture and set aside. -Back to the processor, add the tofu, balsamic vinegar, garlic, mustard, liquid smoke and seasonings to your taste. -Prepare the brown rice according to package instructions. -In a large bowl, add together the walnut blend, tofu mixture and brown rice. Mix together with a fork or your hands to blend together. -Bring a large pot to boil and add salt. While the water is coming to a boil, carefully peel back pieces of cabbage (first remove/discard the outer layer). Also, if any of the pieces have a thick core piece/stem – I carefully trim this back (pictured below). This makes it easier for rolling up later. -Add a few pieces of cabbage to the boiling water and allow the cabbage to blanch for a couple of minutes. Remove the pieces and set aside. I do this in batches to not overcrowd the pot. -In a 13×9 casserole dish/baking dish, add one cup of the sauce to the bottom. -Next, grab a piece of the cabbage and add the filling, then roll it up. Note: There may be smaller pieces of cabbage, in this case I layer two smaller pieces together before adding the filling. -Place the cabbage rolls in the sauced dish. I initially intended to make 12, however, I managed to squeeze 14 pieces of rolled cabbage into the dish. -Add the additional one cup of sauce to the top and spread evenly. Also, add any additional seasoning, if desired. -Cover with foil and bake for 30 minutes at 400°F. (I served this with mashed potatoes). -Enjoy!
-Note: this recipe is quick because I’m using a food processor. However, if you don’t have one – finely chop the walnuts/herbs in this recipe and use a masher or your hands to blend the tofu filling.
Easy Stuffed Cabbage Rolls
Makes: 12-14
Total Time: 1 hour (30 minutes prep/30 minutes to bake)
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Ingredients:
1 Head of Green Cabbage
2/3 Cups Walnuts
2-3 Tbsp (1 handful) Fresh Basil
2-3 Tbsp (1 handful) Fresh Dill
1 Onion, quartered
1 (16oz) Package of Extra Firm Tofu, quartered
1/4 Cup Balsamic Vinegar
2 Tbsp Minced Garlic
2 Tsp Stone Ground/Horseradish Mustard
1 Tbsp Liquid Smoke
Salt/Pepper/Adobo, seasonings to taste
2 Cups Cooked Brown Rice
2 Cups Pasta/Marinara Sauce (store-bought or homemade)
Directions:
-Pre-heat oven to 400 degrees F.
-In a food processor, add the walnuts and blend on low for a few seconds to chop. -To this, add the Basil and Dill, then blend for about 15-30 seconds to combine. Remove this mixture and set aside.
-Back to the processor, add the tofu, balsamic vinegar, garlic, mustard, liquid smoke and seasonings to your taste.
-Prepare the brown rice according to package instructions.
-In a large bowl, add together the walnut blend, tofu mixture and brown rice. Mix together with a fork or your hands to blend together.
-Bring a large pot to boil and add salt. While the water is coming to a boil, carefully peel back pieces of cabbage (first remove/discard the outer layer). Also, if any of the pieces have a thick core piece/stem – I carefully trim this back (pictured above). This makes it easier for rolling up later.
-Add a few pieces of cabbage to the boiling water and allow the cabbage to blanch for a couple of minutes. Remove the pieces and set aside. I do this in batches to not overcrowd the pot.
-In a 13×9 casserole dish/baking dish, add one cup of the sauce to the bottom.
-Next, grab a piece of the cabbage and add the filling, then roll it up. Note: There may be smaller pieces of cabbage, in this case I layer two smaller pieces together before adding the filling.
-Place the cabbage rolls in the sauced dish. I initially intended to make 12, however, I managed to squeeze 14 pieces of rolled cabbage into the dish.
-Add the additional one cup of sauce to the top and spread evenly. Also, add any additional seasoning, if desired.
-Cover with foil and bake for 30 minutes at 400°F.
-Enjoy!
-Note: this recipe is quick because I’m using a food processor. However, if you don’t have one – finely chop the walnuts/herbs in this recipe and use a masher or your hands to blend the tofu filling.
Happy January! It’s always a good time for a fresh start and reset.
Personally, after the holidays I never feel my best (always so much food!). We gorge ourselves with food, don’t get enough rest, and some people consume double the amount of alcohol during the holidays than they do the entire year. We are primed for sickness. So, it is no surprise that some folks participate in “Dry January” – abstaining from alcohol or “Veganuary” – where people follow a plant-based diet for the month of January, promoting veganism. In my opinion, most of us can benefit from a good reset after the holidays.
In January, our church also participates in a 21-Day Daniel Fast each year. Already being vegan, this fast allows us to go a little deeper. In short, it is a strict vegan diet involving whole foods, where you abstain from processed foods and sugar. In addition to the dietary restrictions, it promotes a deeper connection with God by praying a minimum of three times per day. We also read the book of Daniel throughout the 21-days.
I began thinking of another time I blogged about stuffed tomatoes (recipe found here) and wanted to try another variation. This time with brussels sprouts and walnuts. This recipe does not disappoint, it came out so delicious. I hope you try this one. Wishing everyone a wonderful 2024. Enjoy!
**Check out Vegan Rescue on Instagram for some quick recipe videos!
Daniel 2:20 – Daniel answered and said: “Blessed be the name of God forever and ever, to whom belong wisdom and might.
Directions: -Pre-heat oven to 350 degrees F. -Prepare Quinoa according to package instructions. -For the vine tomatoes, cut around the top and core each tomato. Scoop out the pulp and seeds from the inside. Reserve some of the pulp and chop to add into filling/mixture. -In a medium-large pot, heat olive oil over medium-high heat and add minced garlic. Sauté for about one to two minutes. -To the pot, add chickpeas, mushrooms, brussels sprouts, and seasoning. Cook for about five minutes stirring occasionally. -To the mixture, add the walnuts, sundried tomatoes, chopped vine tomatoes (pulp), and fresh herbs (basil/parsley). Toss/stir to combine. -In a large 13×9 baking dish, add cored tomatoes. Fill each tomato with mixture to stuff. -Add any additional filling to the baking dish around the tomatoes, if needed. -Bake for 30 minutes at 350 degrees F. -Enjoy!
Directions:
-Pre-heat oven to 350 degrees F.
-Prepare Quinoa according to package instructions.
-For the vine tomatoes, cut around the top and core each tomato. Scoop out the pulp and seeds from the inside. Reserve some of the pulp and chop to add into filling/mixture.
-In a medium-large pot, heat olive oil over medium-high heat and add minced garlic. Sauté for about one to two minutes.
-To the pot, add chickpeas, mushrooms, brussels sprouts, and seasoning. Cook for about five minutes stirring occasionally.
-To the mixture, add the walnuts, sundried tomatoes, chopped vine tomatoes (pulp), and fresh herbs (basil/parsley). Toss/stir to combine.
-In a large 13×9 baking dish, add cored tomatoes. Fill each tomato with mixture to stuff.
-Add any additional filling to the baking dish around the tomatoes, if needed.
-Bake for 30 minutes at 350 degrees F.
-Enjoy!
Spinach and Mushroom Omelet (w/ JUST Eggs) vegan ~ gluten-free ~ dairy-free
Makes: 2 to 4 Omelets (Omelettes) Total Time: 25 minutes Difficulty: Easy Author/Credit: Jessica Williams/Vegan Rescue
I absolutely LOVE making breakfast/brunch. Sunday brunch was a regular tradition for us. We still have a big Sunday breakfast/brunch sometimes, but since the kids have been away, it is not as often now. I’ve made so many omelets over the years (even pre-vegan) and I find that making the filling separately is so much more flavorful. Is it just me or are there not that many vegan breakfast restaurants out there yet? I really hope you try this recipe. Enjoy!
Ingredients: 1-2 (12oz Bottle) JUST Egg product 1 Yellow Onion, chopped 1 Tbsp Garlic, minced 8oz Mushrooms, sliced/chopped roughly 5oz Baby Spinach 1/2 Tsp Crushed Red Pepper Flakes Salt/Pepper to taste Oil/Vegan Butter for cooking Vegan Cheese for topping/filling, optional (I used Field Roast Shredded Chao)
Directions: -In a large pan, heat oil for veggies over medium-high heat. I used about two tablespoons of oil. -Sauté onions for about two minutes, they will become translucent. To this mixture, add the mushrooms and sauté for another one to two minutes. -Next, add the crushed red pepper flakes and spinach. Add salt/pepper to taste and sauté, stirring the mixture for another minute to cook down the spinach. You can remove the mixture from the pan and set aside, if you do not want to use a separate pan. -In a large pan, heat oil/butter over medium-high heat. Shake up the bottle of JUST Egg prior to pouring. I use half the bottle per omelet, pour into the pan in a circular motion. -Turn heat down to low or medium-low heat and cook the JUST Egg for about 10 minutes total. About halfway through scrap down the sides periodically to ensure the omelet is not sticking. -Once cooked, flip the omelet over (optional) and add filling to the center. I also add the cheese during this step if you are using cheese. -Fold the sides up towards the center. If you are using cheese, you can top with additional cheese and cook for another minute or two to melt the cheese. -Enjoy!
Additional: I note that the recipe makes two to four omelets, since the filling can be divided into two omelets or four depending on your preference.
Spinach and Mushroom Omelet
Makes: 2 to 4 Omelets (Omelettes)
Total Time: 25 minutes
Difficulty: Easy
Author/Credit: Jessica Williams/Vegan Rescue
Ingredients:
1-2 (12oz Bottle) JUST Egg product
1 Yellow Onion, chopped
1 Tbsp Garlic, minced
8oz Mushrooms, sliced/chopped roughly
5oz Baby Spinach
1/2 Tsp Crushed Red Pepper Flakes
Salt/Pepper to taste
Oil/Vegan Butter for cooking
Vegan Cheese for topping/filling, optional (I used Field Roast Shredded Chao)
Directions:
-In a large pan, heat oil for veggies over medium-high heat. I used about two tablespoons.
-Sauté onions for about two minutes, they will become translucent. To this mixture, add the mushrooms and sauté for another one to two minutes.
-Next, add the crushed red pepper flakes and spinach. Add salt/pepper to taste and sauté, stirring the mixture for another minute to cook the spinach.
You can remove the mixture from the pan and set aside, if you do not want to use a separate pan.
-In a large pan, heat oil/butter over medium-high heat. Shake up the bottle of JUST Egg prior to pouring. I use half the bottle per omelet, pour into the pan in a circle motion.
-Turn heat down to low or medium-low heat and cook the JUST Egg for about 10 minutes total. About halfway through I scrap down the sides periodically to ensure the omelet is not sticking.
-Once cooked, flip the omelet over (optional) and add filling to the center. I also add the cheese during this step if you are using it.
-Fold the sides up towards the center. If you are using cheese, you can flip the omelet and top with additional cheese, cooking for another minute or two to melt the cheese.
-Enjoy!
Vegan Rescue 