Vegan MOFO VI Comes to a Close

What an experience! Im truly thankful that I participated in this years Vegan MoFo. Though I didnt keep up towards the last half of the month, it really did motivate me to cook more and post more. (And enjoy my meals too!) I cant wait until next year, I know I'll be participating once again.

To finish off the Vegan Month of Food, I leave you with last nights dinner. I wouldnt be exaggerating to say this way the best meal Ive ever had. My cooking skills are growing and even my carnivorous father is impressed with how my vegan meals have improved.



Maple Balsamic Tofu with Sauteed Sprouts and Pumpkin Dinner Rolls (For Two)

THE TOFU:

1/2 package extra firm tofu (about 200g), cubed
1 1/2 tbsp cornstarch
salt and pepper to taste
1 tbsp Earth Balance

1 tbsp balsamic vinegar
2 tbsp pure maple syrup
1 tbsp pumpkin puree
2 tbsp soy cooking cream (I use Belsoy)
pinch each of garlic powder, cinnamon, chili powder

Beforehand, mix together the second set of ingredients and set aside in the fridge (at least a half hour).
Heat a pan just over medium heat and melt the earth balance.
Toss tofu in cornstarch, salt, and pepper and add to the pan.
Cook, flipping over the tofu occasionally, until all cubes are golden brown.
Turn down the heat to medium low and pour in the sauce.
Stir, making sure to coat all the cubes, until sauce thickens.


THE SPROUTS:

2 cups brussel sprouts, quartered
1/2 tbsp earth balance
salt, pepper, garlic powder to taste

Heat a pan over medium high, melt in the EB.
Add the sprouts, salt, pepper, and garlic.
Cook, stirring occasionally for about 10 minutes or until they are tender and cooked through. They should be browning as well.


PUMPKIN DINNER ROLLS:
adapted from The Mother Huddle

3¾ cups bread flour
1 tsp salt
1/4 cup sugar
1 Tbsp fast acting yeast
1 Tbsp pumpkin pie spice
1 tsp baking powder
3/4 cup soy milk
1/3 cup water
3/4 cup pumpkin puree
1 tbsp pure maple syrup
1/4 cup Earth Balance

In a large bowl mix 1 1/2 cups flour, sugar and yeast.
Heat milk, water, and butter until very warm (120-130°). It should be a little uncomfortable to put your finger in it, but not scalding. Add warm liquid to dry ingredients and mix with a whisk for 2 minutes or on medium speed for 2 minutes in a mixer.
Add 1/4 cup flour and 1 tsp salt. Mix until well combined. Continue to add remaining 2 cups flour, one cup at a time (after one we had to get our hands dirty), mixing until a soft sticky dough forms. The dough will seem a little wet.
Scrape the dough onto a lightly floured surface or in your mixer, knead the dough for a couple minutes. Form into a ball and place in a greased bowl, cover and let rise for 15 to 30 minutes until it doubles in size.
Heat oven to 350°
Punch down and form 12 balls, rolling between the palms of your hands. Place them in a 13x9 baking dish. If not using a non-stick pan be sure to lightly grease or use cooking spray.
Cover with a tea towel and let rise in a warm place for about 25-30 minutes.
Cook for 25-30 minutes or until lightly golden on top in a 350° oven.