The Meatless Feast!

Dave made: Seitan Shwarma

1/4c water
2 T olive oil
1/3 red wine vinegar
2 cloves garlic, minced
1 inch ginger, minced
½ t sumac
½ t dark soy sauce
½ t cumin, toasted and ground
½ t coriander, toasted and ground
¼ t Kashmiri mirch (Kashmiri chili)
¼ t dried mint
¼ t kosher salt
1 t sugar
3 cardamom pods

-marinate 1 lb seitan for 24 hrs and pan fry. Serve with pickled beets, taratoor and lettuce on pita bread.

Taratoor (tahini sauce)

1/4 c lemon juice
1/2 c tahini
½ c almond butter
3/4 c water
2 cloves garlic
3/4 t kosher Salt
¾ t sugar
¼ t smoked paprika
½ t corn starch
½ c plain yogurt

Moroccan Pickled Beets
6 beets, peeled and sliced
1 red onion, frenched
2T cumin seeds, toasted
1.5c tarragon vinegar
1.5c water
1/2c sugar
1.5t kosher salt
olive oil

-roast beets w/olive oil at 400 until soft. Mix vinegar, water, sugar, and salt and bring to a boil. Put beets and onions in jars w/the cumin seeds. Pour vinegar mixture over, cover and leave for 3-5 days.

Jessie made: Ravioli Cookies

Makes 14


1 cup salted butter, softened

2/3  cup white sugar

1 egg, beaten

1 1/2 teaspoons vanilla extract

1/4 teaspoon almond extract

1 teaspoon grated lemon zest

2 1/2 cups all-purpose flour

1/4 teaspoon baking soda

1/8 teaspoon salt

1/2 cup cherry preserves

Coarse decorating sugar


1. In a medium bowl, cream together the butter and sugar until smooth. Beat in the egg, then stir in the vanilla and almond extracts and lemon zest. Combine the flour, baking soda, and salt; stir into the creamed mixture until a smooth dough forms. Divide dough into halves. Roll each half between 2 sheets of waxed paper until pretty thin — as thin as you want the shell of your cookie to be. Refrigerate for at least 1 hour.

2. Preheat the oven to 350 degrees F. Grease cookie sheets.

3. Remove one piece of the dough from the refrigerator, remove the top layer of waxed paper, and cut into circles, using a 3″ biscuit cutter. (Work fast because, once the dough warms up, it is impossible to work with.) Top each circle of dough with 2 teaspoons cherry preserves and place another dough circle on top. Press the edges of the 2 dough circles together to seal, then press the edge with the tines of a fork to make a decorative edge. Press dough scraps together and roll them out again until you’ve gotten all possible circles out of the dough. Repeat with the second half of the dough.

4. Press a sprinkling of decorating sugar into the top of each ravioli. Bake for about 15 minutes on the center rack in the preheated oven, or until the edges are lightly browned. Allow cookies to cool for 5 minutes on the baking sheets before removing to wire racks to cool completely.

Adapted from

Tore made: Tofu Reuben Sandwiches

The only real secret here is to cooking the tofu.  Except for that, the sandwich is made up of toasted rye bread with some melted cheddar or mozzarella, russian dressing (mayonnaise mixed with cocktail sauce), and sauerkraut.

For the tofu, here’s the way to cook it to perfection.  The best tofu in town is Daily’s bulk tofu, but it’s really expensive.  Fook’s bulk is great too, and about a third of Daily’s price.  Either will work fine.  Drain the tofu, cut into six or so slabs, and press any additional water out of them using a kitchen towel.  Then season them with olive oil, soy sauce, and a bit of hot sauce, and bake them in the oven at about 350 degrees for thirty minutes or so, flipping them every 10 minutes.  After they’re nicely browned, put them in the refrigerator for twenty minutes or so.  This will make them even firmer.  You can then reheat them quickly in the oven – then throw them on the sandwiches and add the toppings.


Zach Made: Tofu Tonkatsu


Tonkatsu Sauce:

1/2 cup Worcestershire sauce

1/4 cup sugar

1/4 cup shoyu

1/2 cup ketchup

1/2 cup sake

1/4 cup mirin

4 teaspoons dry mustard powder (or 1 tablespoon Dijon mustard)

2 tablespoons ginger

2 tablespoons garlic

1 1/2 teaspoons ground black pepper

1/2 teaspoon ground allspice


On medium heat, add minced garlic and minced fresh ginger and cook till fragrant.

Reduce heat to a simmer and add other ingredients except mustard and allspice. Simmer over low heat for 25-30 minutes stirring regularly and skimming any foam that rises to the top. Cook until the mixture is reduced about 20%. Add the mustard and allspice. Cool and serve at room temperature.


8 cakes koyadofu, about 6 ounces (170g) in total – Koyadofu is freeze-dried tofu. Hard to find, and others may be substituted, but try to get as dry as possible through freezing drying with a paper towel.

1 cup all-purpose flour

1/2 cup water

1 cup breadcrumbs (panko)

Vegetable oil for deep frying

Shredded white cabbage, for garnish

Lemon wedges, for garnish

Simmering Sauce:

2 cups dashi stock (seaweed stock)

2 tablespoons soy sauce

1 tablespoon mirin

1/2 inch cube fresh giner, peeled and grated

1 clove garlic, crushed and grated


  1. If using koyadofu soak cakes in hot water for 10 minutes, then drain.
  2. In a large saucepan, combine the simmering sauce ingredients and bring to a boil. Put in the drained koyadofu and simmer for 8-10 minutes over medium heat, until all the liquid is absorbed.
  3. Dab the koyadofu in the dusting flour. Mix 1 cup flour and 1/2 cup of water to make a thick paste. Dip the floured koyadofu in the flour-and-water paste, then roll each cake int he bread crumbs. Set aside.
  4. Heat the oil for deep-frying to 350F. Slide the breaded tofu pieces into the oil in batches so they don’t stick together and deep-fry until crisp and golden brown. Drain on kitchen paper.
  5. Serve hot with shredded cabbage, lemon wedges, and tonkatsu sauce.

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