Spicy Tofu or Tempeh

This one on of my favorite recipes. Now more people can enjoy this yummy recipe! Even though my husband has a sensitivity to soy he doesn't have a problem with Tempeh. Even though tempeh is made with soy it's fermented which makes it more digestible. I still prefer the tofu version but my guy does enjoy the tempeh version. I have posted this recipe before. I'm now reposting it because there are several changes I've made to it since it was originally posted....a tempeh option, if using tofu you can also used smoke tofu instead of the firm tofu which eliminates having to press it and now I add green beans to it. I also, had a hard time finding chili sauce that was gluten free so at the bottom of this recipe you can find out how to make your own. Don't have a new picture of this recipe so I'm using the original one. You'll just have imagine green beans have been added to it.

1/4 cup sweet chili sauce*
1/4 cup soy sauce (gluten free)
1 Tbsp garlic, minced
2 tsp sesame oil
2 tsp red pepper flakes
1 package smoke tofu or firm tofu, pressed/drained, cut into 1 inch cubes
OR 1 package tempeh, add to boiling water, simmer 20 minutes, let cool
1/4 cup cornstarch
1 to 2 cups green beans, frozen, thawed
1/3 cup scallions, chopped

rice, cooked
garnish - toasted sesame seeds

Mix the chili sauce, soy sauce, garlic, sesame oil, red pepper flakes together in a small bowl. Set aside.

Place cornstarch in a bowl with a lid and add the tofu or tempeh cubes, toss them to coat.

Heat 2 Tbsp oil in a wok or frying pan over medium-high heat. When hot, add the tofu cubes. Cook until golden on both sides. Add sauce, green beans and scallions. Let the sauce simmer down for a minute or two. Plate over rice and the garnish with sesame seeds and some scallions. 

Tempeh is available in health food stores and some supermarkets.

Sweet Chili Sauce

1 cup can of tomato sauce
2 Tbsp tomato paste
2 Tbsp light brown sugar (Redpath brand is vegan)
juice of 1/2 a lemon
1/4 tsp dry mustard
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp chili powder
couple dashes of Worcestershire sauce (gluten free and vegan)

Whisk ingredients together until thoroughly mixed. Refrigerate several hours before using. Keeps fresh for a week in the fridge. Freeze in 1/4 cup amounts so you will have it ready for the next time you make this recipe.

Crabless Cakes (Soy Free)

Since my husband has a sensitivity to soy I could no longer make my wonderful

So I set out to find a different recipe that we could have. Then I came upon a crabless cake recipe that tasted GREAT and was less time consuming to make then my previous posted crabless cakes and it holds together well.

I kept all the ingredients the same but it was missing the most important thing… the actual seafood flavor. That was easily remedied by adding ground nori seaweed sheets. When I make this recipe I double it and freeze half of the cooked crabless cakes.  Please read important notes at the bottom of this post. I’m sure this recipe will become a favorite of yours too!

Crab Cakes:

1 1/2 cups cooked chickpeas, drained, rinsed and mashed
1 can (19 oz) artichoke hearts (not in marinade), drained and chopped
1 cup COOKED brown rice
1/4 cup + 1 Tbsp chickpea flour
1/4 cup nori seaweed, ground (use a coffee grinder)
1 Tbsp Old Bay seasoning (find at Metro supermarket in the seafood section)

2 Tbsp chickpea flour & 1/4 cup cornmeal mixed together
vegetable oil (for frying) or cook in oven*

Tartar Sauce:

1 cup vegan mayo (for soy free use soy free vegenaise)
1/4 cup relish
2 tsp wet mustard

In a small bowl; mix all ingredients the tartar sauce ingredients together. Refrigerate for at least 1 hour before serving. It tastes better the longer you let the flavor's marinade. In a large bowl add mashed chickpeas with the rest of the crab cake ingredients. Use your hands to mash the squeeze it. Heat vegetable oil in a large frying pan over medium heat.  Take 1/4 cup of the artichoke mixture and form a round thick patty with your hands. Place the crab cake in the chickpea flour/cornmeal and coat both sides evenly.Heat oil in large frying pan. Add breaded crabless cakes and cook on both sides. Serve immediately with tartar sauce or seafood cocktail sauce.  Leftovers can be refrigerated in airtight containers for 3 to 4 days or put in freezer.  Makes 9 crabless cakes. Size 2 1/2 inches round.

*Oven Method: Although I have never tried cooking these crabless cakes in the oven I did read on the Keeping It Kind blog in the comment section that someone had done it the following way…. oven at 400 F, 30 minutes, flipping halfway through.

Important Notes:

Do not taste the crabless cakes before cooking because all you will taste is the Nori seaweed and you will think it’s not going to turn out. The strong seaweed tastes mellows during the cooking process. Once you add tartar sauce on top of the finished crabless cakes they will have the perfect flavor.

I always buy T & T brand sushi nori available at Fortinos supermarket. I have tried a few other brands when I was not able to get the T & T brand and they had very little flavor to them. I’m sure the brand I buy is not the only brand that is good but I just wanted to mention this in case you make this and it does not have a nice seafood flavor it would be because of that.  

Portobello Mushroom Fajitas with Chipotle Mayo

This is my veganized version of Racheal Ray's Skirt Steak Fajitas. There is a video of her making this recipe on her website but you'll have to watch her cooking steak. You'll also have to see the face of one of the biggest traders to the animal rights community....Bob Harper, who became an ex vegan! He became vegan after reading Skinny Bitch and The China Study. He also, became involved with The Farm Sanctuary. His Interview with Farm Sanctuary.

Bob Harper told fitness magazine: "My body went through a major transition, but I can say as a vegan and now 45 years old, I feel better, stronger and cleaner. This diet is a great fit for me."

He later when on to say on the Paleo website: "I ended my vegan diet when it became clear that my performance at the gym was "really lacking''.  I sensed that my body needed animal protein for power and claims feeling better and stronger consuming meat. I switch to a paleo diet and it works for me."

Munching on a animal corpse to feel good, ya that makes sense....NOT! Bottom line is he made up a bunch of excuses to go back to eating animal products after he had some cravings for them.  He really didn't give a crap about animals and that's why he was able to flip.....grrr. Oh and the strongest man on earth, Patrick Baboumian is VEGAN!

A vegan sellout -  those who are aware of the suffering caused by meat, dairy, egg, fur, down and leather production, yet choose to look away while the animals suffer.

Whenever I see Bob Harpers face I lose my (beeping) mind. I just dislike him so much. He is not the only celebrity, vegan sellout unfortunately, there are many. I took his the hardest because I'm into fitness and workout regularly. I know many people will listen to what a celebrity trainer recommends you eat.

Back To The Recipe.......

Ok I've calmed down now. Time to focus on this yummy dish. I've made 2 major changes to this recipe. First one, was swapping out the steak for portobello mushrooms. The second, was adding chipotle mayo for the sauce instead of using salsa. The chipotle mayo really makes this recipe so don't skip it. I kept the chipotle mayo fairly mild to make it more kid friendly and for those people that don't like spicy food. You can increase the heat of the fajitas with the hot sauce amount. Even though the picture I took of the fajitas shows the corn tortillas with grill marks. I only did that for the picture. Only heat the corn tortillas till they are warm otherwise if you leave them heating for too long then they get hard and tuff to chew. I'm really starting to crave these fajitas as I'm writing about them. 


1 1/4 tsp each: cumin, coriander, garlic powder, onion powder and oregano
1 tsp hot sauce (add more if you want it spicy, I use 1 Tbsp)
juice from 1 lime
3 Tbsp olive oil
1 Tbsp Worcestershire (vegan & gluten free)

Other Stuff:

2 cubanelle peppers, 1 red, orange or yellow sweet bell peppers, sliced
1 medium red onion, peeled, cut in large chunks
4 portobello mushrooms, thick sliced

1/4 cup vegetable stock (not needed if you’re doing vegetables on a BBQ)

12 corn tortillas
chipotle mayo, which is 1 cup vegan mayo mixed with 2 tsp chipotle sauce

Preheat a large frying pan or cast-iron skillet over medium-high heat.

Whisk marinade ingredients together. Put peppers in one bowl and onions in another bowl. Add some of the marinade to both bowls. Save a little of the marinade for mushrooms. Mix with hands to coat vegetables. Cook peppers then return back to bowl. Cook onions then return back to bowl. Deglaze pan with stock. Add 1 tablespoon olive oil; add mushrooms, and brush the marinade left for the mushrooms onto the backs of mushrooms. 

Add peppers and onions to the mushrooms and reheat till warm. Once heated return back a bowl. Add tortillas to frying pan and just leave on the frying pan just long enough warm each side. Once tortillas are warm, spread chipotle sauce on tortilla then add grilled vegetables.


You can also grill the veggies on a barbeque. You won't need the 1/4 cup vegetable stock if you're doing them on the barbeque.
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