On #LunchBreakLIVE we have #JNN contributor Tracy Childs along with two special ladies who have recently started a much needed whole-food plant-based meal delivery service in San Diego.  Angela Stranger and Sonya Gomez own Plant-Based Meals Now and are our taste testers on this episode.  Visit Plant-Based Meals and use promo code VEGAPPEAL and get 15% off your first order (San Diego area only).  Tracy is making her very simple and delicious “Tofu Steakhouse Dinner” recipe.  Let’s check it out.

 

 

Tracy is the Founder and Director of Veg-Appeal a San Diego company that offers educational cooking classes, corporate wellness, individual cooking lessons, store tours, and personal health coaching.  She is also the Founder and Director of PlantDiego, a local nonprofit organization inspired by the movie PlantPure Nation to educate and support people in living a healthy, whole-food, plant-based lifestyle.

Tracy is a Certified Nutritional Consultant and holds a Certificate in Plant-Based Nutrition from eCornell. She has taught nutrition and cooking for over a decade as a Food for Life Instructor, certified with the Physician’s Committee for Responsible Medicine. In addition, she contributed over 100 recipes for the recently published book — Handbook to Higher Health Consciousness.

Angela grew up in San Francisco and stopped eating meat at age 11 when she found out she was eating animals.  With her sister, she inspired her mom to go vegan and together they all became outspoken activists for the animals.  Angela studied Chemistry and Engineering at UCSD but knew the whole time she could not work in an industry that supported animal experimentation. Living in San Diego, she saw a great need for healthy, plant-based options for people in any phase of their transition to limit their animal intake.  Angela took her passion for the animals and for people to co-found Plant-Based Meals, San Diego’s only whole food plant-based meal delivery service! Angela is also the Adoption Coordinator of Lionel’s Legacy Senior Dog Rescue and works tirelessly for the animals!

Sonya is one of the founders of Plant-Based Meals. She has worked in the Mental Health field for 10 years is also a Self-Awareness Life Coach where she works one-to-one with people who are looking to improve their self-efficacy and quality of life through self-awareness. She strongly feels that change comes from the inside out, starting with diet. Being diagnosed with thyroid disease, Sonya is eating her way towards health by moving toward a plant-based diet.

 

LunchBreakLIVE JaneUnChained

Angela, Tracy, and Sonya.

 

LunchBreakLIVE Vegan Recipes

Some of the ingredients for today’s recipe.

 

LunchBreakLIVE vegan recipes

More ingredients.

 

vegan tofu steaks

A closer look at the vegan tofu steaks.

 

Freezer Pucks LunchBreakLIVE

Gregor Freezer Pucks

 

LunchBreakLIVE

The finished meal! Looks delicious!

 

Tofu “Steaks”

Course: Main Course, Dinner
Keyword: vegan

Ingredients

  • 1 package firm tofu drained well and pressed to remove excess liquid if necessary
  • 1/3 cup vegetable broth
  • 1-2 tablespoons low-sodium tamari
  • 1 tablespoon red wine vinegar
  • 2 teaspoons Italian seasoning
  • 1 teaspoon maple syrup
  • Black pepper to taste
  • Nutritional yeast
  • turmeric to taste
  • paprika to taste

Instructions

  • Lightly grease an 8x8 inch pan or line with parchment paper.
  • Preheat the oven to 375.
  • Slice the tofu block into thick slices and lay them side-by-side in the pan
  • Pour the vegetable broth into a small bowl and add the spices.
  • Pour this mixture over the tofu, turn them over and sprinkle evenly with nutritional yeast.
  • Cover the pan and bake for 30 minutes.
  • Remove and uncover, turn the tofu and return to the oven until all liquid is absorbed and the tofu is caramelized. Enjoy!

Greger Freezer Pucks

Ingredients

  • 1/2 cup millet
  • 1/2 cup whole mung bean
  • 1/2 cup oat groats
  • 1/2 cup black beluga lentils or brown lentils
  • 1/2 cup split peas yellow or green OR wild rice
  • 6 cups water
  • ½ - 1 teaspoon turmeric
  • ¼ teaspoon salt
  • 2 bay leaves
  • Black pepper to taste

Instructions

  • Place everything into an Instant Pot, secure the lid, and press “Manual” and set the time for 20 minutes. Allow it to cook, and after cooks under pressure for 20 minutes (it will beep), allow it to come down naturally from pressure for about 15 minutes, and then vent to release pressure. Allow the mixture to cool to firm up and absorb excess water (you can drain some excess liquid off, too). Form into freezer “pucks”

Notes

This recipe is made in an instant pot (pressure cooker). If you don’t have one, you can make this in a pot! Increase the water and the cooking time. You can definitely change out these less common grains for the more common varieties! You can use less variety — just make up the difference between them or use less water. These “pucks” travel well and can be heated and eaten with sauce, stirred into soups, dahls (like the recipe above), used in burritos or other wraps, used in veggie burger and veggie loaf creations, made into a pilaf, eaten for breakfast with cinnamon and raisins, lots and lots of uses.
Note: You don’t need to form the pucks — you can just store it and use it as you like! The pucks are just great for creating nice serving sizes and convenient storage/freezing.