Vegan 🍪

Crispy Tofu Shawarma 🍅🥒
https://cooking.nytimes.com/recipes/759520233-crispy-tofu-shawarma?unlocked_article_code=1.1V0.cmJG.GnWTkxxoCdCV

FOR THE SUMAC ONIONS
½ medium red onion, sliced very thinly (about 1 heaping cup)
1 tablespoon plus 1 teaspoon ground sumac (see Tip)
Kosher salt (such as Diamond Crystal)
Pinch of sugar
3 tablespoons fresh lemon juice

FOR THE TOFU
1 (16-ounce) block super-firm tofu (see Tip)
1 generous tablespoon soy sauce or tamari
Black pepper
3 tablespoons cornstarch
3 tablespoons extra-virgin olive oil, divided
1 tablespoon plus 1 teaspoon shawarma spice blend (see Tip for homemade blend)

FOR THE TAHINI SAUCE
⅓ cup tahini, well-stirred
2 tablespoons ice water, plus more if necessary
2 tablespoons fresh lemon juice, plus more if necessary
1 teaspoon sugar, plus more if necessary
Kosher salt (such as Diamond Crystal) and black pepper

FOR SERVING
Warm cooked white rice
Sliced or chopped vegetables (such as cucumbers and cherry tomatoes)
½ cup tightly packed fresh mint leaves

TIPS
Sumac is a tart, fruity spice and can be found at Middle Eastern grocers, well-stocked grocers, or online. If you don't have sumac, zest one of the lemons before juicing it and use 1 tablespoon lemon zest in its place.
If you don't have a shawarma spice blend, you can make your own: Mix together 1¼ teaspoons ground cumin, ¾ teaspoon sweet or hot paprika, ¾ teaspoon ground coriander, ¾ teaspoon garlic powder, ¼ teaspoon ground turmeric, ⅛ teaspoon ground cinnamon and ⅛ teaspoon ground cardamom or cloves.

Corn Chowder 🌽
https://preppykitchen.com/corn-chowder/#recipe
▢ 1 tablespoon unsalted butter
▢ 1 yellow onion diced
▢ 2 stalks celery diced
▢ 1 large carrot diced
▢ 3 garlic cloves minced
▢ 3 cups corn kernels (cobs reserved if using fresh) (482g)
▢ 2 medium Yukon gold potatoes peeled and diced (369g)
▢ 3 cups chicken broth (720mL)
▢ 2 cups whole milk (480mL)
▢ 2 teaspoons salt
▢ 1½ teaspoons chopped thyme
▢ ½ teaspoon ground black pepper
▢ Chopped chives for garnish

Chili Polenta Pot Pie 🫘
https://potluck.ohmyveggies.com/chili-polenta-pot-pie-2-ways/?fbclid=IwY2xjawL6CZ1leHRuA2FlbQIxMABicmlkETFobTBDSXNkd2JRbzlhcjE5AR5Khohfxkh9saOhGLloqouhjJ02LrsgX2tWE-JzydrOVVk98kXtgGfjUey5Dw_aem_DKAVPFcIIE8vuhGJQWeNrA

peppered polenta topping
3 cups vegetable broth, preferably homemade
1½ cups gluten free corn grits or polenta
½ red bell pepper, chopped small
½ roasted poblano pepper, chopped small
1 tablespoon extra virgin olive oil
2 tablespoons minced cilantro
2 teaspoons kosher salt
Freshly ground black pepper
Nonstick cooking spray

fire roasted slow cooker chili
1 tablespoon olive oil
1 large sweet yellow onion, diced
½ red bell pepper, seeded and chopped
½ poblano pepper, seeded and chopped
2 garlic cloves, minced
3 tablespoons tomato paste
1 tablespoon chili powder
1 (28 ounce) can crushed fire roasted tomatoes
1 (15.5 ounce) can northern beans, rinsed and drained
1 (15.5 ounce) can pinto beans, rinsed and drained
1 (15.5 ounce) can kidney beans, rinsed and drained
1½ cups vegetable broth, preferably homemade
1 teaspoon salt
¼ teaspoon freshly ground black pepper

Picture
https://potluck.ohmyveggies.com/wp-content/uploads/2013/10/IMG_0020.jpg

wholesome vegan cornbread 🧁
https://potluck.ohmyveggies.com/wholesome-vegan-cornbread/
ingredients
1 cup cornmeal
¾ cup whole grain flour (or all-purpose gluten-free blend)
1 tbsp baking powder
1 tsp salt
2 tbsp sugar/syrup of choice
¼ cup applesauce
1 tbsp apple cider vinegar
1 cup soy milk


https://www.plantwhys.com/blog/double-chocolate-peanut-butter-quinoa-breakfast-bake