Vegan protein & Leftover stewPosted: October 4, 2011
Hooray for my super-early-morning being out of the way for the week. I did 10 min of rowing and then 30 min of chest + back before teaching spin class this morning. All done by 6:20 am. Not bad!
Last night I posted a little preview of my new concoction, vegan pumpkin “cottage cheese.” It’s simple, really. And I’m sure there are other similar recipes out there on the interwebs, but I haven’t checked. I was giving my whole idea of doing another vegan cleanse (cleanse might be a bad word- but not eating any animal products for a specific amount of time) and one of the biggest challenges for me would be giving up dairy. Specifically, cottage cheese and greek yogurt.
I was thinking of a way to substitute the cottage cheese (still no idea for the Greek yogurt- something with silken tofu, maybe??), especially since I use it in my Overnight Oats every morning. I use crumbled firm tofu (Twin Oaks) all the time for different vegan salads, and the texture could be kind of similar to cottage cheese… right?
When I got home I started experimenting. I needed some kind of milky component to mix in, so I heated up 1/2 c of almond milk and stirred in 1/2 T of cornstarch and let it thicken in the fridge. It had almost a pudding-like consistency.
Here’s the end result (and recipe):
(Vegan) pumpkin “cottage cheese”
4 oz. almond milk
1/2 T corn starch
4 oz extra firm tofu (I recommend Twin Oaks Organic)
1/4 c pumpkin puree
sweetener of your choice, to taste (or 1 packet of stevia)
1 tsp pumpkin pie pie spice
1 tsp vanilla extract
raisins, dried cranberries and walnuts
Heat 4 oz almond milk over medium heat. When it starts to boil, stir in corn starch. Reduce heat to low and continue to cook for about 2 more minutes, stirring constantly. Remove from heat and place in a bowl and put into the fridge to cool off for about 30 minutes. Remove when it starts to firm up into a pudding-like consistency.
Meanwhile, crumble to the tofu into small pieces and place in a bowl. Stir in half of the almond milk+corn starch pudding, pumpkin puree, sweetener, spice, and vanilla until well-blended. If it seems to dry, add more of the almond milk pudding. Top with (or stir-in) raisins, cranberries and walnuts.
I subbed out the cottage cheese in my overnight oats with this recipe today- and it tasted almost exactly the same (maybe even better)! It also kept me full for hours- but maybe that was because of the handful of this that I put on top of the oats:
They were giving these samples away for free at the gym today, and I grabbed one on the way out. Way too many ingredients for my liking, but… it did taste good. Like Golden Grahams.
For lunch, I had leftover Butternut Sage Chicken Stew from Sunday’s dinner, topped with leftover greens from last night.
Seriously, crock pot leftovers seem to taste even better the day (or 2 days) after. This was no exception!
(very over-edited photo of) Honeycrisp apple to finish it off:
I have just one honeycrisp left in my fridge. Hope I can hold off buying any more until the farmers’ market on Saturday!
Question- Are any of you on FoodGawker? I can’t get them to accept a photo from me for my quinoa acorn squash recipe- they keep saying the lighting is too low, but it looks perfect! If it was any brighter, it would start looking too light. Are they just really, really picky?