Chocolate Cream Berry Pie for One

With the tartness of non-dairy yogurt and a small amount of an adult beverage, your inner child will be feeling quite grown up. The crust is almost like eating a candy bar (only not particularly sweet) and the filling is like pudding, and then it’s got fruit on the top to make you get out your old tap shoes and dance.

For the Crust:

¼ cup dark chocolate chips

1 teaspoon almond milk (or other non-dairy milk)

Slosh of chocolate liqueur (optional)

2 TBLSP ground almonds

2 TBLSP coconut flakes

For the Filling:

6 TBLSP coconut yogurt (or soy yogurt)

1 teaspoon cocoa powder

Pinch of cinnamon

2 teaspoons maple syrup

For the Topping:

Sliced strawberries

Blueberries, raspberries, or a few slices of banana

Make the Crust:

1. In a double boiler, melt the chocolate. Take it off the heat and add in the milk and liqueur and mix well.
2. Add in the ground almonds and coconut flakes and mix well. (I ground the almonds in my food processor and added the coconut when the almonds ere fairly chopped up.)
3. Plop the mixture into a single-serving tart or pie pan (mine is about 4 ½ inches across) and spread it out evenly, pressing it into the bottom and sides.
4. Put the crust into the freezer for about 15 minutes.

Make the Filling:

1. Combine the yogurt with the cocoa, cinnamon, and maple syrup. You could slosh some more liqueur in there if you wanted. I won’t tell.

Assemble the Pie:

1. Retrieve the crust from the freezer and spread the yogurt mixture on top of it. I like to let a little bit of the crust peep up on the edges. That edge is also nice to rest the edges of fruit against, especially if they’re the kind of fruit that’s inclined to roll around.
2. Top with sliced strawberries or other fruit.
3. Freeze for half an hour before putting it rapidly in your mouth, one fork-full at a time.

Variations:

• This would be nice with orange liqueur (Grand Marnier or something like that) in the crust and orange or tangerine segments.
• You could use crème de menthe in the crust and add mint instead of cinnamon to the filling. Maybe curls of chocolate on top. 

Chocolate Espresso Torte for One

You know that song, “Anticipation”? This pie involves a lot of that. You need to get the cashews soaking for this one and you’ll be doing little things for this darling pie all day. It’s not constant, though, so you should be able to get plenty done between events. And in the end—oh boy!

For the Crust:

¼ cup raw pecans or walnuts

1 1/3 TBLSP coconut oil, melted (5 seconds in the microwave will do it)

1 TBLSP maple syrup

Pinch of fine-grain sea salt

2 ½ TBLSP oat flour

5 TBLSP rolled oats

For the Filling:

½ cup raw cashews, soaked for 4 hours or more

3 ½ TBLSP agave nectar or maple syrup

2 ½ TBLSP vegan butter, melted

1 ½ TBLSP cocoa powder

1 ½ TBLSP dark chocolate chips, melted

Generous slosh of vanilla extract

Pinch of fine-grain sea salt

Pinch of espresso powder

Coconut flakes for topping (optional)

Make the Crust:

Preheat the oven to 350 degrees Fahrenheit. Lightly grease a single-serving pie pan (mine is about 4 ½ inches across).

1. In a food processor or blender, grind the nuts until they are about the texture of wet sand.
2. Add the oil, syrup, salt, and oat flour, and process again until it comes together as a dough.
3. Add in the rolled oats and pulse until the oats are chopped a bit, but not disintegrated. The dough should clump together when you press it.
4. Press the dough into the pie pan, covering the bottom of the pan and coming up the sides. Poke a few holes in the bottom and sides of the crust. I like to use a fork. This crust won’t rise, but you want to give it room to expand with the holes.
5. Bake for 10-13 minutes, until slightly crispy to the touch.

Set aside to cool.

Make the Filling:

1. Drain and rinse the cashews.
2. In a food processor or blender, combine the cashews, agave, oil, cocoa, melted chocolate, vanilla, salt, and espresso powder. Whirl away at it until the filling is completely smooth (this could take four or five minutes. You really want it silky). If it’s too thick, add a drizzle of almond (or other non-dairy) milk.
3. Pour the filling into the baked crust. Smooth the top and sprinkle with coconut flakes, if you want.
4. Freeze the torte for at least 4 hours or overnight.
5. Before serving, allow the little precious to sit at room temperature for an hour or so. 

Rollicking Road Tart for One

My brother and I used to make root-beer floats with rocky road ice cream when we were teenagers. This pie tastes a lot like the pie version of that, only more chocolatey. All I know is that I’ll remember it as fondly as I do those teenaged floats. As my dad would say: It’s not elegant, but it gets the job done.

For the Crust:

¼ cup whole wheat flour

4 teaspoons cocoa powder

2 ½ TBLSP almond flour (or other nut flour)

1 ½ TBLSP packed brown sugar

Pinch of sea salt

2 ½ TBLSP non-dairy butter, melted

For the Filling:

¼ cup dark chocolate chips

2 teaspoons non-dairy butter

1/3 cup almond milk (or other full-fat non-dairy milk)

1/3 cup vegan mini-marshmallows

1 ½ TBLSP toasted pecans

1 ½ TBLSP toasted coconut

1 ½ TBLSP toasted walnuts

1 ½ TBLSP toasted cashews

Make the Crust:

Preheat the oven to 350 degrees Fahrenheit.

1. In a small bowl, combine the flour, cocoa powder, almond flour, sugar, and sea salt.
2. Add in the melted butter and mix until the dough sticks together when you pinch it. It’s a pretty dry dough.
3. Press the crust into a single-serving tart pan, covering the bottom completely and the sides as best you can.
4. Bake for 20 minutes or until crisp to the touch.

Let it cool on a wire rack.

Make the Filling:

1. Chop the chocolate chips a bit and then place the bits in a small bowl with the butter.
2. In a small saucepan, heat the milk until almost but not quite boiling. Pour it over the chocolate chip bits and butter and whisk the mixture until it’s all melted and smooth.
3. In another small bowl, combine the marshmallows, toasted nuts, and coconut. (I toasted the nuts and coconut in a dry frying pan over high heat for about 4 minutes, agitating constantly. I just did ‘em all in the same pan.)
4. Fold in most of the marshmallow and nut mixture into the chocolate mixture, saving some of it for the top.
5. Spread the chocolate and marshmallow mixture into the cooled crust and smooth the top’s surface.
6. Sprinkle the top with the remaining toasted nuts, coconut, and marshmallows, and press them in slightly.
7. Refrigerate until set, about 3 hours.

Devour like it’s your birthday and you forgot you were a grown up.

Chocolate Ganache Tart for One

This little pie is seems European to me (perhaps it’s the olive oil in the crust instead of vegan butter?), and it’s only a little sweet. That’s just the way I like it.

For the Crust:

½ cup all-purpose flour

Pinch of salt

½ TBLSP granulated sugar

Slosh of vanilla extract

2 TBLSP olive oil

1 TBLSP warm water (room temperature)

For the Ganache:

1/3 cup dark chocolate chips

½ teaspoon vegan butter

1/3 cup almond milk (or other non-dairy milk)

1 ½ TBLSP maple syrup

Make the Crust:

1. In a small bowl, combine the flour, salt, and sugar. Add in the vanilla and olive oil. 
2. Blend with your hand, adding just enough water to make pliable dough.
3. Form the dough into a ball and put it between two sheets of lightly flour-dusted waxed paper (it’s less messy).
4. Roll the dough with a rolling pin until it’s just big enough to cover a single-serving pie pan and its sides.
5. Using the waxed paper (peel one off and use the other to transport the dough), slip the dough into the pie pan, pressing it gently into the bottom, corners, and sides. You can trim off the excess or make a nice fluted edge by pressing the forefinger of one hand between the thumb and forefinger of the other with the dough captured between them.
6. Prick the bottom of the pastry with a fork in a few places.
7. Chill the pastry in the refrigerator for about an hour.
8. When the dough is nearly finished relaxing in the fridge, preheat the oven to 350 degrees Fahrenheit.
9. Blind bake (rest some beans or beads wrapped in aluminum foil in the bottom of the crust) for 15 minutes, then remove the “blind” and bake for another 5-8 minutes, until the dough is golden.
10. Let the crust cool on a wire rack, and when it’s cool, remove it from the pie pan. Then put it back, because having the support of the sides will be nice later. But you’ll want to make sure that the crust comes cleanly out now, before it’s full of lovely chocolate.

Make the Ganache:

1. In a double boiler, melt the chocolate and butter. Once it’s melted, remove it from the heat, but keep the chocolate over the hot water.
2. Add in almond milk, whisking merrily. If the chocolate seizes due to the milk’s high water content, worry not. Just keep whisking until it’s homogenous again.
3. Add in the maple syrup, stirring gently.
4. Once the ganache is smooth, let it cool, but not harden, before pouring it into the cool crust. This should take about 20 minutes.
5. Let the ganache set until it reaches room temperature, perhaps another half hour, and then put it in the refrigerator. Don’t put it in there early, or the ganache may shrink and crack, and that would be very sad. Let it cool in there for as long as you can stand it (or at least an hour), and then consume it like it was the last chocolate on earth.

Chocolate Chip Cookie Chocolate Tart for One

This little pie answers the question: What if everyone’s favorite cookie had an unctuous chocolate filling in it? Okay, maybe it answers ALL the questions.

For the Crust:

4 TBLSP all-purpose flour

1 TBLSP granulated sugar

1 TBLSP brown sugar

Pinch of salt

Pinch of baking soda

1 ½ TBLSP vegan butter

1 TBLSP water

Slosh vanilla extract

1-2 TBLSP chocolate chips

½-1 TBLSP walnut pieces

For the Filling:

1/3 cup dark chocolate chips

¼ cup coconut oil

½ cup raw cashews, soaked in water for 2 hours

2 TBLSP warm water (optional, slosh in some mint or orange liqueur)

For the Topping:

Berries

Mint sprig

Powdered sugar

Make the Crust:

Preheat the oven to 350 degrees Fahrenheit. Line a single-serving pie pan or tart dish with parchment paper and grease the sides.

1. In a small bowl, mix together the flour, sugars, salt, and baking soda.
2. Add in the butter, water, and vanilla and stir until it forms a nice stiff dough.
3. Add in the chocolate chips and walnut pieces, stirring until it’s just barely mixed together.
4. Press the dough into the bottom of the pie or tart pan, smoothing it evenly along the bottom and up the sides.
5. Bake for 10-12 minutes.

Cool completely on a wire rack.

Make the Filling:

1. In a double boiler, melt the chocolate chips and then take it off the heat. Drop in the coconut oil, which should melt right away once it’s in there.
2. Rinse and drain the cashews and whirl them in a food processor or blender until they’re very smooth. This may take several minutes.
3. Add in the chocolate and coconut oil. If it needs to be smoother, add some water (or liqueur) in little dribbles.

Assemble the Pie:

1. When the crust is completely cool, pour the filling over it and smooth the top.
2. Refrigerate for an hour or so, or set it more quickly in the freezer for about 5 minutes.
3. Top with fresh berries, a sprig of mint, or powdered sugar.

Chocolate Silk Pie for One

If you want chocolate pie but you don’t want something heavy, this is the pie for you. Even so, it still packs a huge chocolate wallop and you’re be surprised and sad when the whole little bitty pie is gone.

For the Crust:

¼ cup walnuts

½ TBLSP unsweetened cocoa powder

4 pitted dates, soaked in warm water for 10 minutes and drained

For the Filling:

4 ½ TBLSP dark chocolate chips

2 ounces silken tofu, drained and patted dry (about ¼ cup)

1 TBLSP non-dairy milk (I like almond)

½ TBLSP agave nectar or maple syrup

Splash of vanilla extract

Make the Crust:

1. In a food processor or blender, pulse the walnuts and cocoa powder until it becomes a flour. Don’t go too far, or it will become a butter. Put the flour in a small bowl
2. Place the soaked dates in the empty food processor or blender and whirl away until it’s broken down into small sticky bits. Mix into the walnut flour.
3. Lightly oil a single serving pie pan or tart pan. Mine is about 4 inches across. Plop the walnut/date mixture into the oiled pan and press it evenly into the bottom and up the sides.
4. Place the crust in the freezer while you prepare the filling.

Make the Filling:

1. In a double boiler or microwave, melt the chocolate chips. Don’t let them burn!
2. Once they’re melted, add the chocolate chips to the blender or food processor along with the tofu and milk. Blend until the whole conglomeration is super smooth. Add in the agave and vanilla extract and blend until everything is incorporated.

Assemble the Pie:

1. Pour the filling into the crust and smooth the top.
2. Cover with plastic wrap and freeze until it’s set (or at least refrigerate for 2 hours).
3. Top with coconut whipped cream, powdered sugar, strawberries, mint sprigs, or raspberries. Or, you could just put your face into it and snarf the thing down without decoration or a fork.

Chocolate Caramel Pie for One

This little pie won’t take you 15 minutes to assemble, and you mostly use the food processor. The hard part is waiting for it to solidify in the freezer, but until it does, you can console yourself by licking the bowl of the food processor. You’ll want to, but please don’t lick the blade, okay?

For the Crust:

½ cup rolled oats

1 ½ TBLSP agave nectar

1 TBLSP cocoa powder

For the Caramel Filling:

¼ cup pitted medjool dates (about 5 or 6 dates)

1 ½ TBLSP water

Slosh of vanilla extract

Pinch of salt

For the Chocolate Filling:

¼ cup pitted medjool dates (about 5 or 6dates)

3 TBLSP non-dairy milk (I like almond)

2 teaspoons cocoa powder

Slosh of vanilla extract

Make the Crust:

1. In a food processor or blender, grind the oats until it’s a flour. Add in the agave and cocoa, and process until it’s a dough.
2. Line a ramekin (about 2 inches across and 1-inch deep), with plastic wrap. Press the dough into the pan, making it even on the bottom. It will be very sticky. I wrapped plastic wrap around my finger so it wouldn’t stick, which made it easier to press it evenly.  

Make the Caramel Filling:

1. Put the dates, water, vanilla, and salt in a food processor or blender. Whirl away until it’s very smooth.
2. Spread the caramel into the pie crust, filling it about half way.
3. Let the crust and caramel rest in the freezer while you make the chocolate filling.

Make the Chocolate Filling:

1. Put the dates, milk, cocoa, and vanilla in a food processor or blender. Whirl away until it’s very smooth.
2. Spread the chocolate layer on top of the caramel layer.
3. Place the whole pie in the freezer for 4 hours before removing from the ramekin and devouring with the hunger of a thousand ravenous bears. 

Lemon Scone for One

This golden treasure whips up in less than five minutes, bakes in 15, and has you rubbing your tummy with happiness in a trice! The delicate lemon flavor can sing on its own, or be complemented by faux cream cheese, lemon curd (there are vegan versions--my recipe is here), or with a little bit of vegan butter mixed with lemon juice.

½ TBLSP chia seeds

1 ½ TBLSP almond milk (or non-dairy milk of your choosing)

1/3 cup all-purpose flour

¼ teaspoon baking powder

½ teaspoon sugar

A pinch of salt

2/3 TBLSP vegan butter

1 TBLSP lemon juice

Preheat the oven to 450 degrees Fahrenheit.

1. Grind chia seeds in a mortar and pestle or blender long enough to make a coarse meal (not a flour). (You can skip the grinding—the taste is a little less robust, but the seeds produce the same texture.) Place the ground seeds in a small container (or leave in the mortar), add the almond milk and stir briskly. Let it sit for five minutes (while you mix the rest of the ingredients). The goopy result is a substitute for ½ of an egg, so if you’re not a vegan, you can use half a beaten egg.
2. Mix the flour, baking powder, sugar, and salt together in a small bowl. A cereal bowl is plenty big enough.
3. Cut in the butter with a pastry knife or a fork until it’s the texture of cornmeal.
4. Add in the chia goop and the lemon juice. Mix briefly and press into a flattened circle, about 3/4-inch thick on a baking dish or in a shallow cake pan. Score it into wedges (if you like) and brush the top with a little bit more milk.
5. Bake for 15 minutes.

Variations:

• Make a glaze from confectioner’s sugar and lemon juice.
• Mix ½ TBLSP almond milk with a little lemon extract before brushing the tops and baking.
• Toss some poppy seeds in for additional crunch.
• Raisins or dried cranberries can make a nice textural variation. 

Cinnamon Coffee Cake Muffins for One

It looks like a lot of ingredients, but these little sweeties whip up in no time. The only drawback is that they’re so good, you’ll wish there were enough to share.

For the Cake:

6 ½ TBLSP all-purpose flour

1 ½ TBLSP brown sugar

½ TBLSP granulated sugar

Pinch of baking powder

Pinch of baking soda

Pinch of salt

½ teaspoon flaxseed meal

Pinch of xanthan gum

A couple of shakes of cinnamon

A single shake of nutmeg

3 TBLSP non-dairy milk (I use almond)

1 teaspoon canola oil (or other mild-flavored oil, such as coconut)

Slosh of apple cider vinegar (or lemon juice)

For the Topping:

3 TBLSP all-purpose flour

1 teaspoon brown sugar (generous, not packed)

Several shakes of cinnamon

2 TBLSP vegan butter

For the Icing:

3 ½ TBLSP confectioner’s sugar

Tiny slosh of non-dairy milk (again, I used almond)

1/8^th teaspoon light corn syrup (or rice syrup)

Tiny slosh of almond extract (or vanilla)

Preheat the oven to 350 degrees Fahrenheit. Lightly grease or line two or three spaces in a muffin pan, or if you’re lucky like me, and a friend gave you silicon muffin liners, drop those into two spaces. You might want to put water halfway up the empty spaces in the tin to facilitate even baking, but I find it too sloshy.

To Make the Cake:

1. In a small bowl, whisk together the flour, sugars, baking powder and soda, salt, flaxseed, xanthan gum, and cinnamon.
2. In another small bowl, mix together the milk, oil, and vinegar. It will separate a bit, because the vinegar curdles the milk, like buttermilk
3. Add the wet ingredients to the dry, and stir until it’s well combined. It’s more like a dough than a batter.
4. Put the dough into the prepared muffin pan, smooshing it into the corners and making a roughly even surface on the top.

To Make the Topping:

1. In one of the now-empty bowls, combine the flour, sugar, cinnamon, and butter. It should be a doughy little pile of goodness.
2. Roll the dough into disks approximately the size of the muffin tops and put the topping on top of the muffins in the pan. It’s like a little hat of sweetness.
3. Bake for 22-25 minutes, until firm to the touch.

Allow them to cool on a wire rack while you make the icing.

To Make the Icing:

1. In a small bowl, mix together the sugar and milk until it is absolutely smooth. No lumps!
2. Add the corn syrup and almond extract and keep stirring until the icing is smooth and glossy. Add more sugar if it’s too thin, more milk if it’s too thick.
3. Drizzle on top of your lovely little muffins.

Variation:

• Instead of adding flour to the topping, just leave it out. You’ll get a caramelized and sweet crumble and you won’t need the icing on the top.
• Experiment with icing flavors, like vanilla and lemon. A little scent of orange zest would be nice too. 

Vietnamese Corn Soup for One

My dad and I went to a little Vietnamese restaurant last week. I’d had food delivered from there, but I was excited to see an expanded menu in the brick-and-mortar shop. It was a cute little place, and the food was excellent. So excellent that I rushed home and mocked up their soup as best I could.

1 cup water

2 dried shiitake mushrooms

2 dried oyster mushrooms

1 slice red onion

1 TBLSP olive oil

1 teaspoon balsamic vinegar

1/4 cup water or vegetable stock

1 ½ teaspoons cornstarch

1 TBLSP soy sauce

2/3 cup corn (fresh or frozen), cooked (steamed)

1/3 cup tofu, pressed and crumbled or cubed

1 green onion, sliced narrowly on the diagonal

Freshly ground black pepper to taste

1. In 1 cup of water, soak the mushrooms (shiitake and oyster) for about 10 minutes. DON’T DISCARD THE SOAKING WATER!!!! Put the soaking water in your saucepan and destem and slice the softened mushrooms into bite-sized strips and set them aside.
2. In a small frying pan, slowly soften the red onions in the olive oil on medium heat. When they’re translucent and soft, add in the balsamic vinegar and cook for another couple of minutes. Take this step slowly—if you hurry, the onions will steam off all their yummy flavor.
3. In a small bowl, add the cornstarch to the ½ cup of water or stock, stirring well, until it’s about the consistency of milk. If you leave lumps, you’ll have lumps in your soup. No one wants that.
4. In a small saucepan, heat the mushroom water and the soy sauce to boiling. Add the cornstarch slurry slowly to the boiling water and you’ll find it thickening. You don’t want it very thick, just a pale golden delicate soup.
5. Add in the corn, tofu, green onion, mushrooms, and pepper, heating everything through. You’ll probably want to bring it back to a boil, and then call it finished. Pour into a serving bowl and top with the caramelized onion. 

Zucchini and Raisin Loaf or Muffins for One

Baked goods don’t have to be super sweet to qualify for good breakfast eating, and this little loaf can be slightly sweet, or you can add chocolate chips and make it certainly sweet. Try it both ways and see what you think!

5 TBLSP plus 1 teaspoon whole wheat flour

4 teaspoons granulated sugar

¼ teaspoon baking powder

Pinch baking soda

Couple shakes of cinnamon

2 ½ TBLSP applesauce

1 teaspoon canola or melted coconut oil

½ TBLSP non-dairy milk (I use almond)

Slosh of vanilla extract

2 ½ TBLSP firmly packed grated zucchini, squeezed nearly dry

4 teaspoons raisins

2 teaspoons walnuts

4 teaspoons chocolate chips (optional)

Preheat the oven to 350 degrees Fahrenheit. Grease a mini-loaf pan or three muffin-tin spaces

1. In a small bowl, combine the flour, sugar, baking powder, baking soda, and cinnamon.
2. Add in the applesauce, oil, milk, and vanilla. Stir it together until a nice stiff batter is formed. (You might need more milk.)
3. Add in the zucchini, raisins, walnuts, and chocolate chips, if you’re using them. Don’t over mix!
4. Plop the stiff batter into the prepared loaf pan or divide the batter between 3 or 4 muffin tins (each 3/4 full).
5. Bake for 20 to 25 minutes, until the top(s) look golden.
6. Cool on a wire rack.

Creamy Lemon-Mustard Vinaigrette for One

It’s spring, and my attention has returned with a giggle of glee to salads. This little dressing whips up in no time, uses ingredients you probably already have in your kitchen, and tastes like a million bucks!

¼ shallot, diced small

2 TBLSP olive oil

4 teaspoons lemon juice

2/3 teaspoon Dijon-style mustard

1/3 teaspoon agave nectar (or maple syrup)

Kosher salt and freshly ground black pepper, to taste

1. Whirl all ingredients in a blender or food processor.

Use on salads, as a dip for crudités, as a marinade for tofu…go wild! 

Alfredo Sauce for One

Do you ever have a hankering for a rich and flavorful sauce, and all you really have in the kitchen is tofu? Well, here’s the answer to your cravings. This sauce is not only delicious, but it’s good for you too!

Warning: Cook it in a fairly deep saucepan, because when the little bubbles pop, they’ll share their deliciousness with your stovetop. You don’t want to cover the pan because it will get too hot and burn.

(Makes about ½ cup)

1/4 pound silken tofu (about 1/3 of a block of tofu)

3 cloves of garlic, peeled

1 TBLSP tahini

1 TBLSP shoyu or tamari soy sauce (or regular soy sauce)

Pinch of salt

¼ cup of water

1.  Blend all of the ingredients in a blender or food processor until smooth.
2. Transfer to a saucepan and cook for an hour over medium-low heat, stirring frequently.
3. Serve warm over pasta or vegetables.

Negg Breakfast Sandwich for One

Some days, you just want junk food for breakfast or brunch. This little bite will take a big bite out of your hunger, and you’ll be able to climb that mountain, code that app, or chase those toddlers far longer than usual.

For the Scrambled Egg:

½ cup firm tofu, drained and pressed

½ teaspoon nutritional yeast flakes

Pinch turmeric

Pinch black Himalayan salt

Several grinds black pepper

1 small clove garlic, minced

1 teaspoon  olive oil

For the Sandwich:

1 English muffin, toasted or not

1/3 avocado, sliced thinly

3 or 4 leaves of spinach, kale, or lettuce, or go wild and try sprouts

2 or 3 slices of Unbacon

½ TBLSP diced red onion

Slices of faux cheese (I used Camembert from Skye Michael Conroy’s book “The Non-Dairy Evolution”)

Vegan mayonnaise or mustard (or both!)

  

Assemble the Sandwich:

I like to do this in advance so that the egg is still warm when I put it in the sandwich.

1. Open the English muffin, and put any mayo or mustard on the open faces.
2. Layer on avocado and spinach on one half, and top the onion with the cooked Unbacon and faux cheese on the other half.

Make the Scrambled Egg:

1. In a small bowl, crumble the tofu. (If it isn’t pressed, it’s okay. It will just take longer to cook all the water out.)
2. Stir in the yeast, turmeric, salt, pepper, and garlic.
3. Heat the olive oil in a small frying pan. Toss in the tofu mixture and stir often until it’s warmed through, about 2 or 3 minutes. Try to get it fairly dry without burning it.
4. Using a small cookie cutter or biscuit cutter, press the tofu into a nice disk shape using the back of a spoon. You’ll want to do this on a separate plate so you can place it (neatly) onto your sandwich. I carried mine from the plate to the sandwich on the blade of a wide knife, but a spatula would do just as well.
5. Close the sandwich up and devour!

No-Egg Foo Yung for One

This filling dish is one of those wonderful “clean out the cupboards” recipes that you can go wild with. Really, all you need is the tail ends of things and left-overs, and you’re golden. You can consider anything in the ingredients list above the tofu to be interchangeable with whatever you’ve got in your refrigerator, and it will still come out tasting just like the Foo Yung you remember!

For the Foo Yong:

1 TBLSP canola oil

1/3 celery rib, halved lengthwise and chopped

2 TBLSP diced onion

7 green beans, cut into thirds

1 or 2 minced mushrooms (shiitake is nice, but any kind will do)

2 TBLSP sliced water chestnuts (canned), drained

1 clove garlic, minced

1/3 cup mung bean sprouts

3 ounces firm tofu, pressed and drained (about 2/3 cup)

Slosh of tamari or soy sauce

Pinch of Himalayan black salt

1 ½ TBLSP all-purpose flour (substitute gluten-free flour, if you like)

Pinch baking powder

For the Gravy:

1/3 cup water

2 teaspoons tamari or soy sauce

Pinch of granulated sugar

½ inch fresh ginger, peeled and diced or put through the garlic press

1 teaspoon cornstarch

1 TBLSP water

Green onions, diced or sliced, to garnish

Make the Foo Yong:

Preheat the oven to 400 degrees Fahrenheit. Grease a baking dish or cookie sheet with sides to catch the juices. You can shape some aluminum foil, too, to make clean-up easier.  

1. In a sauté pan, heat the oil and add the celery, onions, and green beans, and sauté for a few minutes, until the onions begin to soften.
2. Add the mushrooms, water chestnuts, and garlic, and heat until the mushrooms begin to soften. Add in the mung bean sprouts and remove from the heat.
3. Crumble the tofu into the mushroom pan (off the heat). Add in the tamari, salt, flour, and baking powder and mix it well together.
4. Plop the mixture into the baking dish or form it into a patty (or two patties) on the cookie sheet. Squishing it together between your hands before laying it down will help you turn it over later. Brush the top with oil ever so slightly.
5. Bake for 15 minutes. Flip it over and bake for another 15 minutes. (If you’ve plopped it into a baking dish, you can probably still turn it over if you haven’t smooshed it into the corners.)

Meanwhile, make the gravy.

Make the Gravy:

1. In a small pot, heat the water, soy sauce, and sugar. Toss in the ginger whenever you like.
2. In a small bowl, combine the cornstarch with a slosh of cold water and mix until smooth. (Make sure there’s more water than cornstarch, or it will fry into unpleasant shards in the gravy.)
3. When the water, soy sauce, sugar, and ginger mixture comes to a boil, add in the cornstarch mixture, and stir. Cook it down to the desired thickness.

To Serve:

1. Put as much of the gravy on the Foo Yung as your heart desires and garnish with green onions. This is nice served over rice or noodles.

Variations:

• Use 1 to 1 ½ cup of left-over stir fry (such as this one) instead of the fresh veggies, adding in mung bean sprouts and water chestnuts to the cold mixture. Proceed from Step 3. (It’s okay if the veggies are cold.) The image over the green noodles (at the top) was left-overs. Yummm.