inspired by Vegan Dad
130 g sweet potato, cubed
50 g carrots, cubed
30 g vidalia onion, chopped (large pieces)
2 1/2 brussel sprouts, quartered
1/4 pkg. extra firm tofu, cubed
1 tbsp. maple syrup
1/2 tbsp. balsamic vinager
the following to taste: cinnamon, salt, pepper, chipotle pepper powder, garlic powder, cumin, nutritional yeast
Preheat oven to 450F.
Prepare all ingredients and toss together to coat.
Bake in oven for 50-60 minutes, stirring every 15 or so minutes.
Friday, December 10, 2010
Monday, December 6, 2010
Yeast Free Pumpkin Bread
Im out of yeast and out of my delicious pumpkin rolls from my last post. What to do, what to do...
I found a recipe online and adapted it to my tastes. Obviously this meant tweaking the recipe to add pumpkin into it. I also substituted bread flour for the whole wheat because its all I had on hand.
It turned out amazingly. I formed the bread into ten rolls or biscuits instead of the loaf and theyre delicious.
Yeast Free Pumpkin Bread
adapted from Food.com
3 cups bread flour
1 tsp salt
2 1/2 tsp pumpkin pie spice
4 tsp baking powder
1 cup unsweetened soy milk
1/2 cup pumpkin puree
2 tbsp water
1/4 cup earth balance, melted
Preheat oven to 400F.
In a large bowl, mix together the dry ingredients (#1-4). In a smaller bowl combine the remaining ingredients and add to the dry mix.
Stir until combined but DONT over stir.
Form into 10 balls and place on a greased baking sheet.
Bake for 25 minutes.
I found a recipe online and adapted it to my tastes. Obviously this meant tweaking the recipe to add pumpkin into it. I also substituted bread flour for the whole wheat because its all I had on hand.
It turned out amazingly. I formed the bread into ten rolls or biscuits instead of the loaf and theyre delicious.
Yeast Free Pumpkin Bread
adapted from Food.com
3 cups bread flour
1 tsp salt
2 1/2 tsp pumpkin pie spice
4 tsp baking powder
1 cup unsweetened soy milk
1/2 cup pumpkin puree
2 tbsp water
1/4 cup earth balance, melted
Preheat oven to 400F.
In a large bowl, mix together the dry ingredients (#1-4). In a smaller bowl combine the remaining ingredients and add to the dry mix.
Stir until combined but DONT over stir.
Form into 10 balls and place on a greased baking sheet.
Bake for 25 minutes.
Tuesday, November 30, 2010
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.
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.
Monday, November 22, 2010
Vegan MOFO VI: Oats in a Jar
Ive been slacking. Im so busy lately that I havent been posting! Im apologizing and making up for it in delicious.
Oats in a Jar. Something Ive been dying to try ever since I stumbled upon the idea in the blog world. Only problem? No empty (or nearly empty) nut butter jars! I waited and waited and FINALLY I neared the end of my tahini.
After brainstorming flavour combinations I came up with this: Chocolate Tahini Oats in a jar with Sesame Seeds and Almonds. YUM!
Oats in a Jar. Something Ive been dying to try ever since I stumbled upon the idea in the blog world. Only problem? No empty (or nearly empty) nut butter jars! I waited and waited and FINALLY I neared the end of my tahini.
After brainstorming flavour combinations I came up with this: Chocolate Tahini Oats in a jar with Sesame Seeds and Almonds. YUM!
Thursday, November 18, 2010
Vegan MOFO VI: Chik'n Ala King
My dad was over on Tuesday for lunch. He's been laid off (he does landscaping so its seasonal) and he has a lot of free time. I invited him over for Wednesday too and this was his reply...
"Hmm.. I dont think so. Ive been craving Chicken Ala King soup and I think Im going to have some of that at home."
Immediately I told him that theres no need to eat that at home, because Im making it for lunch at my house. Well, it intrigued him and he agreed to lunch. Now I had to figure out how the heck to make Chicken Ala King... without chicken AND still taste like the real thing so my dad would enjoy it.
After a good half hour of googling recipes and from my past memory of what the soup tasted like, I came up with a recipe.
Chik'n Ala King Soup
1/2 recipe Tofu Mom's basic white gravy (mentioned in this post)
1/4 cup unsweetened soy milk
2 cups sliced mushrooms
1/4 cup frozen peas
3 tbsp diced pimientos
1/2 cup chopped carrots, cooked
1/2 cup dehydrated soy chunks
1/8 tsp. black pepper
1 tbsp. nutritional yeast
1/8 tsp. garlic powder
pinch of poultry seasoning
First things first... making the gravy. Once its thickened, add the rest of the soy milk (or more if you like a thinner soup) and stir.
While making the gravy, boil a pot of water, dump in the soy chunks, turn off the heat and let rest, covered until rehydrated (about 10 minutes). Drain and set aside.
Meanwhile, cook up the mushrooms in a pan over medium until browned, add the rest of the veggies to the pan and heat through.
Add the remaining ingredients and all of the veggies to the gravy/soup base. If desired, add a bit more liquid.
This soup/stew is great with saltines or toast! And guess what? My carnivore dad LOVED it!
"Hmm.. I dont think so. Ive been craving Chicken Ala King soup and I think Im going to have some of that at home."
Immediately I told him that theres no need to eat that at home, because Im making it for lunch at my house. Well, it intrigued him and he agreed to lunch. Now I had to figure out how the heck to make Chicken Ala King... without chicken AND still taste like the real thing so my dad would enjoy it.
After a good half hour of googling recipes and from my past memory of what the soup tasted like, I came up with a recipe.
Chik'n Ala King Soup
1/2 recipe Tofu Mom's basic white gravy (mentioned in this post)
1/4 cup unsweetened soy milk
2 cups sliced mushrooms
1/4 cup frozen peas
3 tbsp diced pimientos
1/2 cup chopped carrots, cooked
1/2 cup dehydrated soy chunks
1/8 tsp. black pepper
1 tbsp. nutritional yeast
1/8 tsp. garlic powder
pinch of poultry seasoning
First things first... making the gravy. Once its thickened, add the rest of the soy milk (or more if you like a thinner soup) and stir.
While making the gravy, boil a pot of water, dump in the soy chunks, turn off the heat and let rest, covered until rehydrated (about 10 minutes). Drain and set aside.
Meanwhile, cook up the mushrooms in a pan over medium until browned, add the rest of the veggies to the pan and heat through.
Add the remaining ingredients and all of the veggies to the gravy/soup base. If desired, add a bit more liquid.
This soup/stew is great with saltines or toast! And guess what? My carnivore dad LOVED it!
Tuesday, November 16, 2010
Vegan MOFO VI: Recipe Fail
Well, okay, it wasnt horrible... just lacking flavour. Tonight I decided to test out this recipe, making it with tofu rather than pork. I followed the recipe exactly except for two things. One being tofu in place of pork and the other being 1 tbsp of soy milk and just over 1/4 tsp egg replacer powder in place of the egg. Oh and I baked them for about 35 minutes on 350F rather than the original cooking instructions.
I liked this recipe. I did. It just needed something more. In the future, Id double all the spices no doubt. And I think subbing some nutritional yeast in place of a portion of the panko would give it that extra boost.
On the other hand... what I served with the tofu was definitly NOT a fail. Mashed potatoes made with soy milk and earth balance for the starch. And for a bit of extra protein I mashed together some chickpeas and tahini. Yum! (Oh... dont forget the veggies either!)
I liked this recipe. I did. It just needed something more. In the future, Id double all the spices no doubt. And I think subbing some nutritional yeast in place of a portion of the panko would give it that extra boost.
On the other hand... what I served with the tofu was definitly NOT a fail. Mashed potatoes made with soy milk and earth balance for the starch. And for a bit of extra protein I mashed together some chickpeas and tahini. Yum! (Oh... dont forget the veggies either!)
Friday, November 12, 2010
Vegan MOFO VI: Two Bowls of Happiness
This mornings Oats: Blueberries and Coconut Cream
Look theyre purple!!
1/2 cup spelt flakes*
1 container (113g) blueberry applesauce
1/2 cup light coconut milk
1 serving extra firm silken tofu, light
1/2 tbsp hulled hemp seeds
1tbsp each cashews and macadamia nuts, toasted
2 tsp dried blueberries
1 stevia packet
pumpkin pie spice and salt to taste
Blend ingredients 2-4 and pour over oats in a container.
Let sit overnight in the fridge.
Cook in the morning and add in hemp seeds, stevia, salt and spices, and blueberries.
Top with nuts!
Yesterdays Oats:
1/2 cup spelt flakes*
1/3 cup applesauce
3/4 cup soy milk
1/2 tbsp chia seeds
1/4 pear, grated
1/4 cup soy milk
1 tbsp cashews, toasted
1 tbsp mighty maple PNB
1 tbsp maple syrup
1 tbsp pumpkin puree
pumpkin pie spice and salt to taste
Mix together the first five ingredients and refridgerate over night.
In the morning add remaining 1/4 cup soy milk, pumpkin pie spice, and salt and cook.
Meanwhile mix together pumpkin and PNB
Once the oatmeal is finished cooking, top with PB/pumpkin mix, syrup, and cashews.
* Ive started using spelt flakes rather than regular rolled oats for my morning oatmeal creations. I read that spelt flakes are easier to digest and have more nutrients as well. They have a bit more texture but cook exactly the same as your ordinary oats.
Look theyre purple!!
1/2 cup spelt flakes*
1 container (113g) blueberry applesauce
1/2 cup light coconut milk
1 serving extra firm silken tofu, light
1/2 tbsp hulled hemp seeds
1tbsp each cashews and macadamia nuts, toasted
2 tsp dried blueberries
1 stevia packet
pumpkin pie spice and salt to taste
Blend ingredients 2-4 and pour over oats in a container.
Let sit overnight in the fridge.
Cook in the morning and add in hemp seeds, stevia, salt and spices, and blueberries.
Top with nuts!
Yesterdays Oats:
1/2 cup spelt flakes*
1/3 cup applesauce
3/4 cup soy milk
1/2 tbsp chia seeds
1/4 pear, grated
1/4 cup soy milk
1 tbsp cashews, toasted
1 tbsp mighty maple PNB
1 tbsp maple syrup
1 tbsp pumpkin puree
pumpkin pie spice and salt to taste
Mix together the first five ingredients and refridgerate over night.
In the morning add remaining 1/4 cup soy milk, pumpkin pie spice, and salt and cook.
Meanwhile mix together pumpkin and PNB
Once the oatmeal is finished cooking, top with PB/pumpkin mix, syrup, and cashews.
* Ive started using spelt flakes rather than regular rolled oats for my morning oatmeal creations. I read that spelt flakes are easier to digest and have more nutrients as well. They have a bit more texture but cook exactly the same as your ordinary oats.
Thursday, November 11, 2010
Vegan MOFO VI: Pasta Dinner
A quick throw together of 'need to be used now' ingredients resulted in this more than pleasing dinner.
Smoked Tofu Alfredo with Broccoli and Walnuts
one serving of spaghetti
1/4 cup basic white gravy adapted from Tofu Mom
1/2 cup broccoli
4 toasted walnut halves
cubed smoked tofu
Cook up the pasta how you like it.
Steam broccoli (microwave for convenience).
Heat up the tofu in a pan and heat up the gravy in the microwave while tofu cooks.
Drain pasta and pour gravy over top.
Mix in broccoli and top with tofu and nuts!
PST! Tomorrow I have a new oatmeal creation!! Watch for it.
Smoked Tofu Alfredo with Broccoli and Walnuts
one serving of spaghetti
1/4 cup basic white gravy adapted from Tofu Mom
1/2 cup broccoli
4 toasted walnut halves
cubed smoked tofu
Cook up the pasta how you like it.
Steam broccoli (microwave for convenience).
Heat up the tofu in a pan and heat up the gravy in the microwave while tofu cooks.
Drain pasta and pour gravy over top.
Mix in broccoli and top with tofu and nuts!
PST! Tomorrow I have a new oatmeal creation!! Watch for it.
Wednesday, November 10, 2010
Vegan MOFO VI: My Shopping List and A Bowl of Oatmeal
Now I had a request to post a shopping list for all of you! Sorry it took me so long but Im finally getting around to it. This is a basic compilation of the things I keep stocked in my kitchen.
Non-perishable:
silken aseptic tofu (firm, extra firm, or light firm)
rolled oats, spelt flakes, 10 grain cereal
dried fruit (apples, cherries, blueberries, raisins, pears, peaches, medjool and honey dates)
nuts (raw cashews, peanuts, walnuts, hazelnuts, pecans, macadamia, almonds)
seeds (ground flax seed, chia seeds, pumpkin seeds)
nut/seed butters (mighty maple PB, sunflower seed butter, tahini)
cocoa powder
agave nectar
canned pumpkin
chickpeas, black beans, white beans
flours (vital wheat gluten, all purpose, whole wheat, bread)
stevia packets
vanilla
herbs and spices (cajun seasoning, pumpkin pie spice, chipotle chili powder, chili powder, cumin, basil, garlic powder, onion powder, jerk seasoning, potassium salt, pepper, sage, poultry spice, taco seasoning)
tomato paste
chreeze sauce powder
maple sugar
barley, millet, rice
nutritional yeast
coconut milk
shredded coconut
panko breadcrumbs
Perishable:
extra firm tofu
non dairy milk (rice, soy, almond, oat)
squash (spaghetti, hubbard, kabocha, butternut, acorn)
potatoes
vidalia onion
carrots
broccoli
cauliflower
ezekiel bread, wraps, english muffins
tempeh (lightlife brand)
soy coffee creamer
soy cooking cream
vegenaise
soy sauce
maple syrup
earth balance buttery spread
blackstrap molasses
chipotle pepper puree
Now on to breakfast. This morning was, yup, you guessed it. Oatmeal! Pumpkin Gingerbread Oats with dates, cashews, and cashew butter.
1/2c. soy milk
1 tbsp. applesauce
1/3c. pumpkin puree
1/2 tbsp. blackstrap molasses
1/3c. spelt flakes
1/2 tbsp. chia seeds
1 medjool date, chopped
salt and pumpkin pie spice to taste
1/4 block lite silken tofu, firm
1/4c. soy milk
toasted cashews
cashew butter
banana slices
Combine first set of ingredients in a container.
Meanwhile mix second set of ingredients into the container and stir to combine.
Let rest overnight in the fridge.
In the morning blend the third set of ingredients and add to the refridgerated mixture in a pot over medium heat, adding the chopped date just before serving.
Cook until heated through and top with banana, toasted cashews, and cashew butter.
Non-perishable:
silken aseptic tofu (firm, extra firm, or light firm)
rolled oats, spelt flakes, 10 grain cereal
dried fruit (apples, cherries, blueberries, raisins, pears, peaches, medjool and honey dates)
nuts (raw cashews, peanuts, walnuts, hazelnuts, pecans, macadamia, almonds)
seeds (ground flax seed, chia seeds, pumpkin seeds)
nut/seed butters (mighty maple PB, sunflower seed butter, tahini)
cocoa powder
agave nectar
canned pumpkin
chickpeas, black beans, white beans
flours (vital wheat gluten, all purpose, whole wheat, bread)
stevia packets
vanilla
herbs and spices (cajun seasoning, pumpkin pie spice, chipotle chili powder, chili powder, cumin, basil, garlic powder, onion powder, jerk seasoning, potassium salt, pepper, sage, poultry spice, taco seasoning)
tomato paste
chreeze sauce powder
maple sugar
barley, millet, rice
nutritional yeast
coconut milk
shredded coconut
panko breadcrumbs
Perishable:
extra firm tofu
non dairy milk (rice, soy, almond, oat)
squash (spaghetti, hubbard, kabocha, butternut, acorn)
potatoes
vidalia onion
carrots
broccoli
cauliflower
ezekiel bread, wraps, english muffins
tempeh (lightlife brand)
soy coffee creamer
soy cooking cream
vegenaise
soy sauce
maple syrup
earth balance buttery spread
blackstrap molasses
chipotle pepper puree
Now on to breakfast. This morning was, yup, you guessed it. Oatmeal! Pumpkin Gingerbread Oats with dates, cashews, and cashew butter.
1/2c. soy milk
1 tbsp. applesauce
1/3c. pumpkin puree
1/2 tbsp. blackstrap molasses
1/3c. spelt flakes
1/2 tbsp. chia seeds
1 medjool date, chopped
salt and pumpkin pie spice to taste
1/4 block lite silken tofu, firm
1/4c. soy milk
toasted cashews
cashew butter
banana slices
Combine first set of ingredients in a container.
Meanwhile mix second set of ingredients into the container and stir to combine.
Let rest overnight in the fridge.
In the morning blend the third set of ingredients and add to the refridgerated mixture in a pot over medium heat, adding the chopped date just before serving.
Cook until heated through and top with banana, toasted cashews, and cashew butter.
Tuesday, November 9, 2010
Vegan MOFO VI: Commensal Frozen Dinner Review
Commensal Thai Delight
Running short on time, I popped this frozen dinner entree into the microwave for a quick meal. I have to say, I was impressed. I loved the texture of the seitan, the blend of spices and flavours was delightful, and the rice was the perfect accompaniment. My only complaint? One frozen entree will set you back anywhere from 5.50-6.50$!
I did love this product but its going to have to stay a once in a while meal. I might as well be eating out at the vegan restaurant down the street for that price!
(This review is completely of my own opinion, I was in no way compensated by the company. I write purely to shed light on this product that I tested out.)
Monday, November 8, 2010
Vegan MOFO VI: Burgers and Gravy
There are no words to even begin to describe how amazing this recipe is. No words. I'll just get straight to the point.
Pumpkin Chickpea Burgers
adapted from OhSheGlows
1 cup canned chickpeas
1/4 cup pumpkin puree
2 tbsp water
6 tbsp rolled oats
3 tbsp vital wheat gluten
1/3 cup sweet onion, chopped
1/2 tsp pumpkin pie spice
1/4 tsp each cumin and chili powder
1 tbsp nutritional yeast
salt and pepper to taste
Firstly, coarsely grind the oats. I pulsed a few times in a magic bullet, you dont want a fine flour.
Dump everything into a food processor and blend.
Meanwhile, cook up the chopped onions.
Transfer chickpea mix into a bowl and add onions, stirring to distribute the onion throughout.
Make three balls and flatten into a burger shape.
Over medium heat, cook the burgers for about 6-8 minutes per side, or until browned.
I served this with a delicious white gravy from Tofu Mom. I added a pinch of garlic powder to the mix and then stirred in a few sauteed mushrooms and spooned over the burgers.
YUM!
Pumpkin Chickpea Burgers
adapted from OhSheGlows
1 cup canned chickpeas
1/4 cup pumpkin puree
2 tbsp water
6 tbsp rolled oats
3 tbsp vital wheat gluten
1/3 cup sweet onion, chopped
1/2 tsp pumpkin pie spice
1/4 tsp each cumin and chili powder
1 tbsp nutritional yeast
salt and pepper to taste
Firstly, coarsely grind the oats. I pulsed a few times in a magic bullet, you dont want a fine flour.
Dump everything into a food processor and blend.
Meanwhile, cook up the chopped onions.
Transfer chickpea mix into a bowl and add onions, stirring to distribute the onion throughout.
Make three balls and flatten into a burger shape.
Over medium heat, cook the burgers for about 6-8 minutes per side, or until browned.
I served this with a delicious white gravy from Tofu Mom. I added a pinch of garlic powder to the mix and then stirred in a few sauteed mushrooms and spooned over the burgers.
YUM!
Saturday, November 6, 2010
Vegan MOFO VI: What's for lunch?
LUNCH (that Im in the middle of eating):
Tahini Tofu with mushrooms sauteed in EB and whole grain flax bread. The tofu recipe still needs some tweaking but good nonetheless. Dessert was Oatmeal Cookie Bites left over from last night.
Tahini Tofu*
1 tbsp tahini
1 tbsp soy sauce
2 tbsp water
1/8 tsp garlic powder
1/2 package (225g) medium firm tofu, cubed
Preheat oven to 350F.
Mix together first four ingredients (I did this in a magic bullet).
Lay tofu out in a greased baking pan and pour over sauce. Turn to coat evenly.
Bake tofu for 12 minutes each side.
Turn on the broiler and bake another 5 minutes per side or until browned.
*Definitely still needs some work. Im thinking sprinkling with nutritional yeast before the broiling. There was something just.... lacking.
Oatmeal Cookie Bites
1/2 cup packed, pitted dates
1/3 cup rolled oats
1 tbsp. cocoa powder
1 tbsp. agave nectar
pinch of both salt and cinnamon
Process all ingredients in a food processor and form into 8 equal sized balls.
(I put all of them in the freezer and let them thaw for a few minutes before eating but they'd be equally delicious unfrozen as well.)
Tahini Tofu with mushrooms sauteed in EB and whole grain flax bread. The tofu recipe still needs some tweaking but good nonetheless. Dessert was Oatmeal Cookie Bites left over from last night.
Tahini Tofu*
1 tbsp tahini
1 tbsp soy sauce
2 tbsp water
1/8 tsp garlic powder
1/2 package (225g) medium firm tofu, cubed
Preheat oven to 350F.
Mix together first four ingredients (I did this in a magic bullet).
Lay tofu out in a greased baking pan and pour over sauce. Turn to coat evenly.
Bake tofu for 12 minutes each side.
Turn on the broiler and bake another 5 minutes per side or until browned.
*Definitely still needs some work. Im thinking sprinkling with nutritional yeast before the broiling. There was something just.... lacking.
Oatmeal Cookie Bites
1/2 cup packed, pitted dates
1/3 cup rolled oats
1 tbsp. cocoa powder
1 tbsp. agave nectar
pinch of both salt and cinnamon
Process all ingredients in a food processor and form into 8 equal sized balls.
(I put all of them in the freezer and let them thaw for a few minutes before eating but they'd be equally delicious unfrozen as well.)
Friday, November 5, 2010
Vegan MOFO VI: Inspired by HEAB, Veganized by Yours Truly
Do you remember grade school, when the teacher asked the class to tell about their favourite food? Remember the answer? Usually a unanimous "PIZZA"!!!
Pizza has been sounding pretty good lately. When I found this recipe on Heather Eats Almond Butter, I had to test it out. There were no measurements, just guidelines for this wonderful pizza treat and a few adjustments were in order. Goat cheese was called for. Certainly not vegan. But a few changes later and Vegan Pizza Bites were born.
Vegan Pizza Bites
adapted from HEAB
2 cups water
1 1/4 cups cornmeal mixed with 1 cup water
1/2 cup lightly packed fresh basil
2/3 cup daiya cheddar style cheeze
1/4 cup sundried tomatoes
salt, pepper, and garlic powder to taste
sprinkle of nutritional yeast on the tops
I followed the directions that she laid out with three changes. Firstly, I only cooked the polenta for no longer than 20 minutes. It calls for an hour of cooking time but the cornmeal started sticking to the bottom of the pan and it tasted done, so I took it off the burner to cool. The second change was that I baked them for 60 minutes rather than the 45 called for minutes. Its a good idea to just check them often, because it may just have been my oven. The last change was instead of 10 balls, I made mine into twelve, but whatever your preference, I just prefer them on the smaller side.
I served them with a jarred pasta sauce blended with some silken tofu (for extra protein!). I give this recipe a thumbs up! I'll definitely be making this again soon and I cant wait to have the left overs for lunch.
Pizza has been sounding pretty good lately. When I found this recipe on Heather Eats Almond Butter, I had to test it out. There were no measurements, just guidelines for this wonderful pizza treat and a few adjustments were in order. Goat cheese was called for. Certainly not vegan. But a few changes later and Vegan Pizza Bites were born.
Vegan Pizza Bites
adapted from HEAB
2 cups water
1 1/4 cups cornmeal mixed with 1 cup water
1/2 cup lightly packed fresh basil
2/3 cup daiya cheddar style cheeze
1/4 cup sundried tomatoes
salt, pepper, and garlic powder to taste
sprinkle of nutritional yeast on the tops
I followed the directions that she laid out with three changes. Firstly, I only cooked the polenta for no longer than 20 minutes. It calls for an hour of cooking time but the cornmeal started sticking to the bottom of the pan and it tasted done, so I took it off the burner to cool. The second change was that I baked them for 60 minutes rather than the 45 called for minutes. Its a good idea to just check them often, because it may just have been my oven. The last change was instead of 10 balls, I made mine into twelve, but whatever your preference, I just prefer them on the smaller side.
I served them with a jarred pasta sauce blended with some silken tofu (for extra protein!). I give this recipe a thumbs up! I'll definitely be making this again soon and I cant wait to have the left overs for lunch.
Thursday, November 4, 2010
Vegan MOFO VI: Savoury Oats
Today, I stepped outside of the box. Despite already having had oatmeal for breakfast.. I ventured into a parallel universe and had savoury oats for dinner.
Its amazing how versatile this grain can be. Perfect with syrup, nut butters, dried fruits, cinnamon. But as Ive found out tonight, EQUALLY delicious with daiya, salt and pepper, and garlic, topped with veggies and a veggie burger.
I never thought Id see the day when I put (vegan) cheese in my oatmeal. Yet Im so glad I did!
LOOK OUT FOR: My grocery list! Coming in a few days by request.
Its amazing how versatile this grain can be. Perfect with syrup, nut butters, dried fruits, cinnamon. But as Ive found out tonight, EQUALLY delicious with daiya, salt and pepper, and garlic, topped with veggies and a veggie burger.
I never thought Id see the day when I put (vegan) cheese in my oatmeal. Yet Im so glad I did!
LOOK OUT FOR: My grocery list! Coming in a few days by request.
Wednesday, November 3, 2010
Vegan MOFO VI: Soup
Who doesnt love soup?? I was looking for a quick lunch yesterday and this is what I threw together. I bought a miniature food processor two days ago at Zellers for 15$ and its perfect for single serving homemade soups.
Cream-less Carrot and Broccoli Soup
1/3 cup cooked carrots
1/4 cup cooked broccoli
1/4 cup unsweetened soymilk (or other non-dairy milk)
1/4 cup veggie broth
3/4 serving silken tofu (I used Mori-Nu brand light firm.)
1 tsp. nutritional yeast
pinch of each of the following: black pepper, garlic powder, onion powder, chipotle pepper powder
Cook all ingredients over medium heat on the stove top and simmer for 5 minutes.
Let cool a bit, transfer to a food processor and process until smooth.
Transfer back into the pot and heat to desired temperature and adjust seasonings to your taste.
Cream-less Carrot and Broccoli Soup
1/3 cup cooked carrots
1/4 cup cooked broccoli
1/4 cup unsweetened soymilk (or other non-dairy milk)
1/4 cup veggie broth
3/4 serving silken tofu (I used Mori-Nu brand light firm.)
1 tsp. nutritional yeast
pinch of each of the following: black pepper, garlic powder, onion powder, chipotle pepper powder
Cook all ingredients over medium heat on the stove top and simmer for 5 minutes.
Let cool a bit, transfer to a food processor and process until smooth.
Transfer back into the pot and heat to desired temperature and adjust seasonings to your taste.
Tuesday, November 2, 2010
Vegan MOFO IV: Cashew Cream
DISCLAIMER: I apologize in advance for the terrible pictures!
I just recently delved into making homemade Cashew Milk. And when I stumbled across a recipe for Cashew Cream, considering how much I loved the milk, I figured Id give it a test run.
Cashew Cream
adapted from vegetariantimes.com
1/2 cup raw cashews
1tsp. vanilla flavoured agave nectar
1/2 packet stevia powder
pinch of salt (or to taste)
I followed the instructions... actually, rephrase. I didnt really follow the instructions at all. Haha. First of all, I used a food processor due to my lack of a Vitamix. I also soaked the nuts before hand and changed up the ingredients slightly.
I was expecting this to be more like whipping cream but it was a lot closer to heavy cream. The texture was gritty, which Im guessing is the result of a low quality processor. All in all, the flavour was wonderful but in the future, Id add the vanilla in the original recipe. Never the less, I added some to my morning oatmeal.
I still wasnt finished there, though. I wanted a cream. It needed to be thicker. I ended up tossing the mixture into a pot, adding a teaspoon of cornstarch, and gently heating it. What do you know, it thickened up beautifully. The texture was still not 100% smooth but the small addition of cornstarch made this a recipe I will surely be using again.
I just recently delved into making homemade Cashew Milk. And when I stumbled across a recipe for Cashew Cream, considering how much I loved the milk, I figured Id give it a test run.
Cashew Cream
adapted from vegetariantimes.com
1/2 cup raw cashews
1tsp. vanilla flavoured agave nectar
1/2 packet stevia powder
pinch of salt (or to taste)
I followed the instructions... actually, rephrase. I didnt really follow the instructions at all. Haha. First of all, I used a food processor due to my lack of a Vitamix. I also soaked the nuts before hand and changed up the ingredients slightly.
I was expecting this to be more like whipping cream but it was a lot closer to heavy cream. The texture was gritty, which Im guessing is the result of a low quality processor. All in all, the flavour was wonderful but in the future, Id add the vanilla in the original recipe. Never the less, I added some to my morning oatmeal.
I still wasnt finished there, though. I wanted a cream. It needed to be thicker. I ended up tossing the mixture into a pot, adding a teaspoon of cornstarch, and gently heating it. What do you know, it thickened up beautifully. The texture was still not 100% smooth but the small addition of cornstarch made this a recipe I will surely be using again.
Monday, November 1, 2010
Vegan MOFO VI: Day 1
Happy November! Its the first day of Vegan MOFO and for today I have a quick fall inspired treat for all of you.
Pumpkin Pie Tartletts
16 vegan phyllo pastry mini tart shells
1/4 cup silken tofu
1/4 cup pumpkin puree
1/4 tsp pumpkin pie spice
salt and sweetner to taste (I used stevia powder)
Preheat the oven to 350F.
Bake unfilled tart shells until golden brown and set aside.
Meanwhile, in a food processor combine all ingredients except the tart shells.
Spoon about a half tablespoon of the mixture into each tart shell.
Quick and easy and equally delicious!
Pumpkin Pie Tartletts
16 vegan phyllo pastry mini tart shells
1/4 cup silken tofu
1/4 cup pumpkin puree
1/4 tsp pumpkin pie spice
salt and sweetner to taste (I used stevia powder)
Preheat the oven to 350F.
Bake unfilled tart shells until golden brown and set aside.
Meanwhile, in a food processor combine all ingredients except the tart shells.
Spoon about a half tablespoon of the mixture into each tart shell.
Quick and easy and equally delicious!
Saturday, October 30, 2010
The Oatmeal Post
There are no words to describe a warm bowl of oatmeal in the morning. No words. Except maybe a long drawn out yummmmmm.
I am obsessed with oatmeal. Its my breakfast everyday without fail. And lately this addiction has been getting pretty strong. I have an entire stash of products that are solely used as oatmeal toppings, mix ins, and flavourings. I browse the web for different flavour combinations. I even DREAM about oatmeal (well, not really haha).
This post will be solely dedicated to all things oatmeal. This is an expression of my profound love for the creamy warm breakfast cereal.
First of all the stash... aren't you curious?
In the mix I have:
regular large flake rolled oats (my usual)
Mountain Path organic 7 grain oats
pretzels
dried pear
dried peaches
dried blueberries
dried apricots
raisins
dates
goji berries
dried cherries
roasted and raw cashews
walnuts
pecans
pumpkin seeds (pepitas)
sesame seeds
hazelnuts
macadamia nuts
almonds
carob chips
bakers chocolate
pistachios
flax seed meal
canned pumpkin
pumpkin pie spice (homemade w/ ginger, cinnamon, cloves, and nutmeg)
vanilla agave nectar
soy nut butter
sunflower seed butter
cocoa powder
maple syrup*
maple sugar*
Bob's Red Mill 10 Grain Mighty Tasty Hot Cereal*
homemade cashew milk*
stevia powder packets*
coconut milk*
molasses*
barley*
brown rice*
vanilla extract (I just ran out)*
The combinations are utterly endless. There are so many more flavours and add ins and toppers out there that I have yet to try.
Im constantly picking up new ingredients that pique my curiosity. Another trip the the Bulk Barn is in order for the coming week.
But right now, here are some flavours that Ive already tried in the past.
Pumpkin Pie Oatmeal with Pecans of Pumpkin Seeds
Cinnamon Spice Oatmeal with Dried Blueberries, Macadamia Nuts, and Sunflower Seed Butter
Chocolate Oatmeal with Dried Cherries and Pistachios
Nutella Oatmeal (chocolate oats with hazelnuts)
Strawberries and Cream Oatmeal with Almonds
Mango Coconut Oatmeal and Pistachios (Ive added Goji Berries to this combo too.)
Apple Pie Oats (cinnamon/vanilla oats with dried apples, raisins, and almonds)
Maple Walnut Oatmeal with Raisins
Banana Coconut Oats with Crushed Chocolate Graham Crackers
Pear Crisp Oatmeal (fresh pear, cinnamon, vanilla, almonds, and maple sugar)
Gingerbread Oatmeal with Dried Pear and Almonds
Carrot Cake Oatmeal with Raisins, Pineapple, and Walnuts
Pumpkin Carob Chip Oatmeal with Raisins
Ive tried a number of others but there are so many I cant keep track! As for the latest installement (aka this mornings breakfast)...
Dried Pear and Pumpkin Pie Spice Oats with a Chocolate Pretzel Fudge Baby, Toasted Cashews and Pumpkin-Soynut Butter Spread
The Pumpkin-Nut butter combo is one of my new favourite treats. Just 2 teas
poons of your favourite nut butter and 1 tablespoon or pumpkin puree mixed together. And those Fudge Babies! I have to thank Chocolate Covered Katie for those! I opt to make them with cashews rather than walnuts though, but thats another post.
Back to the oatmeal, not only are there five bajillion different flavour combinations to keep things interesting, theres also a ton of ways to prepare it for different textures! Here are a few of them:
The Norm: Boil water, then add oats. Leaves them chewy and give lots of texture.
The Norm 2: Add oats and water and boil together. More creamy, less texture.
Voluminous Oats CCK Style
Baked Oats: Cook oats as usual, then pour into a oven safe dish and bake until the top is golden brown. (Havent tried this yet, but looking forward to it!)
Ive also been know to experiment with grains OTHER than oats. You can find my breakfast rice pudding recipes here and here. And barley is on my to do list as well as sweet short grain mochi rice.
Well, thats all for now, but I promise many more oatmeal in the near future. In the meantime... why not have some oatmeal?!
I am obsessed with oatmeal. Its my breakfast everyday without fail. And lately this addiction has been getting pretty strong. I have an entire stash of products that are solely used as oatmeal toppings, mix ins, and flavourings. I browse the web for different flavour combinations. I even DREAM about oatmeal (well, not really haha).
This post will be solely dedicated to all things oatmeal. This is an expression of my profound love for the creamy warm breakfast cereal.
First of all the stash... aren't you curious?
In the mix I have:
regular large flake rolled oats (my usual)
Mountain Path organic 7 grain oats
pretzels
dried pear
dried peaches
dried blueberries
dried apricots
raisins
dates
goji berries
dried cherries
roasted and raw cashews
walnuts
pecans
pumpkin seeds (pepitas)
sesame seeds
hazelnuts
macadamia nuts
almonds
carob chips
bakers chocolate
pistachios
flax seed meal
canned pumpkin
pumpkin pie spice (homemade w/ ginger, cinnamon, cloves, and nutmeg)
vanilla agave nectar
soy nut butter
sunflower seed butter
cocoa powder
maple syrup*
maple sugar*
Bob's Red Mill 10 Grain Mighty Tasty Hot Cereal*
homemade cashew milk*
stevia powder packets*
coconut milk*
molasses*
barley*
brown rice*
vanilla extract (I just ran out)*
The combinations are utterly endless. There are so many more flavours and add ins and toppers out there that I have yet to try.
Im constantly picking up new ingredients that pique my curiosity. Another trip the the Bulk Barn is in order for the coming week.
But right now, here are some flavours that Ive already tried in the past.
Pumpkin Pie Oatmeal with Pecans of Pumpkin Seeds
Cinnamon Spice Oatmeal with Dried Blueberries, Macadamia Nuts, and Sunflower Seed Butter
Chocolate Oatmeal with Dried Cherries and Pistachios
Nutella Oatmeal (chocolate oats with hazelnuts)
Strawberries and Cream Oatmeal with Almonds
Mango Coconut Oatmeal and Pistachios (Ive added Goji Berries to this combo too.)
Apple Pie Oats (cinnamon/vanilla oats with dried apples, raisins, and almonds)
Maple Walnut Oatmeal with Raisins
Banana Coconut Oats with Crushed Chocolate Graham Crackers
Pear Crisp Oatmeal (fresh pear, cinnamon, vanilla, almonds, and maple sugar)
Gingerbread Oatmeal with Dried Pear and Almonds
Carrot Cake Oatmeal with Raisins, Pineapple, and Walnuts
Pumpkin Carob Chip Oatmeal with Raisins
Ive tried a number of others but there are so many I cant keep track! As for the latest installement (aka this mornings breakfast)...
Dried Pear and Pumpkin Pie Spice Oats with a Chocolate Pretzel Fudge Baby, Toasted Cashews and Pumpkin-Soynut Butter Spread
The Pumpkin-Nut butter combo is one of my new favourite treats. Just 2 teas
poons of your favourite nut butter and 1 tablespoon or pumpkin puree mixed together. And those Fudge Babies! I have to thank Chocolate Covered Katie for those! I opt to make them with cashews rather than walnuts though, but thats another post.
Back to the oatmeal, not only are there five bajillion different flavour combinations to keep things interesting, theres also a ton of ways to prepare it for different textures! Here are a few of them:
The Norm: Boil water, then add oats. Leaves them chewy and give lots of texture.
The Norm 2: Add oats and water and boil together. More creamy, less texture.
Voluminous Oats CCK Style
Baked Oats: Cook oats as usual, then pour into a oven safe dish and bake until the top is golden brown. (Havent tried this yet, but looking forward to it!)
Ive also been know to experiment with grains OTHER than oats. You can find my breakfast rice pudding recipes here and here. And barley is on my to do list as well as sweet short grain mochi rice.
Well, thats all for now, but I promise many more oatmeal in the near future. In the meantime... why not have some oatmeal?!
Thursday, October 28, 2010
Vegan Ensure
I used to drink an Ensure everyday. Its really handy if I cant get enough food in me but it is very, very far from being vegan. And because I haven't had dairy in so long, my body just physically cannot handle it.
That's where this creation comes into place. Ive heard some ideas before about nut milks before but I don't have a Vitamix, a food processor, or a soy-milk maker. I figured it was impossible. But I needed something. So I soaked the nuts and said "what the heck" and used my blender.
To my surprise, it worked pretty well! And it tasted AMAZING. I was a bit skeptical but I am now a believer.
VEGAN ENSURE aka Cashew Milk
(one serving)
1oz. cashews (unsalted, preferably raw)
1c. water
pinch of salt
sweetener to taste
Take your cashews and soak them in 1 cup of water. (You can speed up the soaking by boiling them for five minutes and then letting them sit a few hours. Otherwise, they should soak overnight.)
Then when there done soaking, pop em in a blender, Vitamix* or food processor with a bit of salt (or not) and sweetner of choice (I use stevia powder, Splenda will kill you haha) and let it go until its as smooth as it can get. (This can take a while.)
Once thats done, strain them through a double layer of cheesecloth or a nut milk bag. You should let it sit then, again, so all the liquid drains into your container of choice.
Chill or heat up and YUM.
For a October inspired variation add back to the blender after straining and add pumpkin and pumpkin pie spice to taste. Now you have Pumpkin Pie Cashew Milk!
*You can skip the straining if youre lucky enough to be in possession of a Vitamix.
An ounce of cashews has about 160 calories. After you strain it theres some of the cashew pulp left over so the total caloric value of the milk will be somewhat less for a glass. If you need the caloric value to be increased and dont want to drink 5 glasses, just add an extra ounce or two of nuts to the same amount of water. You could also add maple syrup or agave nectar to sweeten it. Just remember this is NOT a complete nutrition drink. This should in no way be your sole source of nutrition, just a help to get extra calories throughout the day.
That's where this creation comes into place. Ive heard some ideas before about nut milks before but I don't have a Vitamix, a food processor, or a soy-milk maker. I figured it was impossible. But I needed something. So I soaked the nuts and said "what the heck" and used my blender.
To my surprise, it worked pretty well! And it tasted AMAZING. I was a bit skeptical but I am now a believer.
VEGAN ENSURE aka Cashew Milk
(one serving)
1oz. cashews (unsalted, preferably raw)
1c. water
pinch of salt
sweetener to taste
Take your cashews and soak them in 1 cup of water. (You can speed up the soaking by boiling them for five minutes and then letting them sit a few hours. Otherwise, they should soak overnight.)
Then when there done soaking, pop em in a blender, Vitamix* or food processor with a bit of salt (or not) and sweetner of choice (I use stevia powder, Splenda will kill you haha) and let it go until its as smooth as it can get. (This can take a while.)
Once thats done, strain them through a double layer of cheesecloth or a nut milk bag. You should let it sit then, again, so all the liquid drains into your container of choice.
Chill or heat up and YUM.
For a October inspired variation add back to the blender after straining and add pumpkin and pumpkin pie spice to taste. Now you have Pumpkin Pie Cashew Milk!
*You can skip the straining if youre lucky enough to be in possession of a Vitamix.
An ounce of cashews has about 160 calories. After you strain it theres some of the cashew pulp left over so the total caloric value of the milk will be somewhat less for a glass. If you need the caloric value to be increased and dont want to drink 5 glasses, just add an extra ounce or two of nuts to the same amount of water. You could also add maple syrup or agave nectar to sweeten it. Just remember this is NOT a complete nutrition drink. This should in no way be your sole source of nutrition, just a help to get extra calories throughout the day.
Wednesday, October 27, 2010
Ugly Food, Yet Delicious
There are some things that just do NOT want to be photographed. Like today's lunch. A casserole of sorts, created by the desperate need to empty my fridge before things started expiring. Necessity is the mother of invention, right?
So, despite the inability to snap a good shot, lunch did TASTE beautiful. Dont be put off by the pictures. Trust me! And try it.
Sweet Potato Black Bean Casserole
FILLING:
1/2c frozen sweet potato pieces, microwaved
1/2c canned black beans
3 small mushrooms, sliced (or chopped)
3tbsp. sweet onion, diced
a few florets of broccoli, pre cooked
1tbsp maple syrup
1tsp unsweetened applesauce
2tsp nutritional yeast
salt, pepper, and garlic powder to taste
CRUMB TOPPING:
1/2tsp flax seed meal
1tsp nutritional yeast
1tsp panko breadcrumbs
Heat a pan over medium and add all 'filling' ingredients except syrup and applesauce. Cook until onions are soft and starting to brown.
Add syrup and applesauce and stir to coat.
Meanwhile preheat the oven on BROIL.
Once filling is cooked, transfer to an oven proof dish.
Mix all 'topping' ingredients together and sprinkle on top of the filling mixture.
Pop under the broiler for 3-4 minutes (or less, keep an eye on it) until the topping is golden and serve.
(215 CALORIES)
So, despite the inability to snap a good shot, lunch did TASTE beautiful. Dont be put off by the pictures. Trust me! And try it.
Sweet Potato Black Bean Casserole
FILLING:
1/2c frozen sweet potato pieces, microwaved
1/2c canned black beans
3 small mushrooms, sliced (or chopped)
3tbsp. sweet onion, diced
a few florets of broccoli, pre cooked
1tbsp maple syrup
1tsp unsweetened applesauce
2tsp nutritional yeast
salt, pepper, and garlic powder to taste
CRUMB TOPPING:
1/2tsp flax seed meal
1tsp nutritional yeast
1tsp panko breadcrumbs
Heat a pan over medium and add all 'filling' ingredients except syrup and applesauce. Cook until onions are soft and starting to brown.
Add syrup and applesauce and stir to coat.
Meanwhile preheat the oven on BROIL.
Once filling is cooked, transfer to an oven proof dish.
Mix all 'topping' ingredients together and sprinkle on top of the filling mixture.
Pop under the broiler for 3-4 minutes (or less, keep an eye on it) until the topping is golden and serve.
(215 CALORIES)
Tuesday, October 26, 2010
Cajun Spiced Tofu
Once again, I really couldnt help it. It just smelled so good. So I have for you another picture with a few bites missing. I plated up my Cajun Spiced Tofu with left over spaghetti squash and broccoli. It was delicious.
1/6th of a 350g block extra firm low fat tofu
1 tsp vegenaise
1 tbsp soy sauce
1 1/4 tsp cajun spice
1 tsp nutritional yeast
Whisk together the vegenaise, soy sauce, and cajun spice in a bowl and toss tofu in the mixture until its coated well.
Let marinate for at least 30 minutes or until all the liquid has been absorbed.
Heat pan over medium heat. When up to temp, spray pan with nonstick spray and place tofu in the pan.
Sprinkle each piece with a bit of nutritional yeast and cook until browned on one side.
Flip over and sprinkle on the remaining yeast. Let cook until second side has also browned.
Serve plain or with dipping sauce, in a sandwich, or with your favourite side.
1/6th of a 350g block extra firm low fat tofu
1 tsp vegenaise
1 tbsp soy sauce
1 1/4 tsp cajun spice
1 tsp nutritional yeast
Whisk together the vegenaise, soy sauce, and cajun spice in a bowl and toss tofu in the mixture until its coated well.
Let marinate for at least 30 minutes or until all the liquid has been absorbed.
Heat pan over medium heat. When up to temp, spray pan with nonstick spray and place tofu in the pan.
Sprinkle each piece with a bit of nutritional yeast and cook until browned on one side.
Flip over and sprinkle on the remaining yeast. Let cook until second side has also browned.
Serve plain or with dipping sauce, in a sandwich, or with your favourite side.
Saturday, October 23, 2010
This is Good Stuff
Gardein marinara chik'n good stuff. Another one of my vegan finds while I was down in the States. Ive been back for well over a month but these babies have been hibernating in the back of my freezer.
Not anymore!!
(I started to dig in before I could even take the picture!)
The first bite actually disappointed me. It may have been just my personally preferences with certain herbs and spices but something was not agreeing with my palate. Then I took the second bite, and the third and fourth. And hey! It was delicious! Apparently my taste buds just needed to get acquainted with this different flavour.
I was pretty hungry tonight so I ignored the baking instructions opting instead to dethaw in the microwave for about 2 minutes and then proceeding to put it in the toaster oven at 425F for 10 minutes. I really dont think it wouldve made a difference in the product if I followed the suggested preparation. It had a crispy breading that browned to perfection and the chik'n had a really nice texture without being dry. Cutting into it the marinara sauce and Daiya cheese (you all know how I love Daiya) oozed out from inside and was warm, cheezy, and yum.
Overall, Im impressed. Im most certainly going to enjoy this all over again very soon. (There are two per pack.) And it paired very well with sauteed zucchini. Perfectly satisfying.
**This is my OWN personal opinion that Im sharing with the world. In no way have I been paid or otherwise compensated for this product review.
Not anymore!!
(I started to dig in before I could even take the picture!)
The first bite actually disappointed me. It may have been just my personally preferences with certain herbs and spices but something was not agreeing with my palate. Then I took the second bite, and the third and fourth. And hey! It was delicious! Apparently my taste buds just needed to get acquainted with this different flavour.
I was pretty hungry tonight so I ignored the baking instructions opting instead to dethaw in the microwave for about 2 minutes and then proceeding to put it in the toaster oven at 425F for 10 minutes. I really dont think it wouldve made a difference in the product if I followed the suggested preparation. It had a crispy breading that browned to perfection and the chik'n had a really nice texture without being dry. Cutting into it the marinara sauce and Daiya cheese (you all know how I love Daiya) oozed out from inside and was warm, cheezy, and yum.
Overall, Im impressed. Im most certainly going to enjoy this all over again very soon. (There are two per pack.) And it paired very well with sauteed zucchini. Perfectly satisfying.
**This is my OWN personal opinion that Im sharing with the world. In no way have I been paid or otherwise compensated for this product review.
Thursday, October 21, 2010
Soup it is!
Root canal number two. Yesterday I came home just before dinner with half of my mouth (half of my face actually) completely frozen. Dont you love root canals?
In any matter, it is a good excuse for soup. And with the chilly weather yesterday, it was perfect.
A week or so back I made this recipe for oatmeal bread (turned muffins). Though I have yet to veganize the beef stew, I whipped up a double batch of Quick and Easy Potato Soup* from Fat Free Vegan Kitchen. I had a ton left over that I put in the freezer and with the inability to chew, I heated myself up a bowl. Before digging in, I added about 1/3c. broccoli (steamed) and pureed it with the soup in a blender. Then I topped it with some Daiya cheddar and DINNER! Perfect with my moms oatmeal bread (muffins) that I managed to eat alongside.
I also just wanted to make a shout out to Chocolate Covered Katie! Ive never won a giveaway before so Im crossing my fingers and hoping I win that coconut butter!
* I did make a few adjustments to the soup. First of all, I doubled the batch because lets be honest, I could eat four servings of this stuff in one sitting. Secondly, though doubling the recipe, I left the cashews at one tablespoon (I boiled them with the potatoes as well, to make them soft enough to blend) and the white pepper was left at 1/4 tsp. I didnt have rosemary on hand so I substituted it with some sage and tossed in some garlic powder as well.
In any matter, it is a good excuse for soup. And with the chilly weather yesterday, it was perfect.
A week or so back I made this recipe for oatmeal bread (turned muffins). Though I have yet to veganize the beef stew, I whipped up a double batch of Quick and Easy Potato Soup* from Fat Free Vegan Kitchen. I had a ton left over that I put in the freezer and with the inability to chew, I heated myself up a bowl. Before digging in, I added about 1/3c. broccoli (steamed) and pureed it with the soup in a blender. Then I topped it with some Daiya cheddar and DINNER! Perfect with my moms oatmeal bread (muffins) that I managed to eat alongside.
I also just wanted to make a shout out to Chocolate Covered Katie! Ive never won a giveaway before so Im crossing my fingers and hoping I win that coconut butter!
* I did make a few adjustments to the soup. First of all, I doubled the batch because lets be honest, I could eat four servings of this stuff in one sitting. Secondly, though doubling the recipe, I left the cashews at one tablespoon (I boiled them with the potatoes as well, to make them soft enough to blend) and the white pepper was left at 1/4 tsp. I didnt have rosemary on hand so I substituted it with some sage and tossed in some garlic powder as well.
Wednesday, October 20, 2010
London Co-op sells Daiya!
On the Daiya cheese facebook page, they announced that they were going to be selling in Canada beginning October 1st. Naturally, I had to find out where this would be happening. Their website brought up the name of a small store (withing walking distance of my apartment) called the London Co-op. Its a non-profit organization where you pay a weekly fee or volunteer to work off the fee to become a member and then you get to shop there.
They have what they call "trial shops" to test it out before you become a member and yesterday, with nothing else to do, I put on my walking shoes and headed down there. What did I have to lose right? I was getting low on my Daiya supply that I had picked up in the states anyways.
One word: AMAZING. Theres local produce, organic everything, specialty products, vegan foods, and so much more. All for good prices too! And of course they had my beloved Daiya cheese. I am more than excited to find this gem hidden right down the street.
In any matter, today, I figured I'd whip up a quick quesadilla using Daiya and some Ezekiel wraps I also grabbed at the co-op. I spread a thin layer of chipotle pepper puree on half of the wrap, topped it with some black beans, steamed broccoli, and a nice handful of cheddar Daiya. A couple minutes in the panini press and it was ready to be served with Tofutti Sour Supreme mixed with a bit more chipotle and some garlic powder. I would upload a picture but it tasted a lot better than it looked, so use your imaginations!
They have what they call "trial shops" to test it out before you become a member and yesterday, with nothing else to do, I put on my walking shoes and headed down there. What did I have to lose right? I was getting low on my Daiya supply that I had picked up in the states anyways.
One word: AMAZING. Theres local produce, organic everything, specialty products, vegan foods, and so much more. All for good prices too! And of course they had my beloved Daiya cheese. I am more than excited to find this gem hidden right down the street.
In any matter, today, I figured I'd whip up a quick quesadilla using Daiya and some Ezekiel wraps I also grabbed at the co-op. I spread a thin layer of chipotle pepper puree on half of the wrap, topped it with some black beans, steamed broccoli, and a nice handful of cheddar Daiya. A couple minutes in the panini press and it was ready to be served with Tofutti Sour Supreme mixed with a bit more chipotle and some garlic powder. I would upload a picture but it tasted a lot better than it looked, so use your imaginations!
Thursday, October 14, 2010
VEGAN MOFO
Just signed up for Vegan MOFO! Very first time and super excited. Although no other month can compare to October, I am quite looking forward to November.
Jump on the bandwagon and sign up HERE!
Wednesday, October 13, 2010
Coconut milk and TWO Bowls of Oatmeal
Ive been hearing about coconut milk for a while around the vegan blog-o-sphere but never really paid much attention to it. Ive never been keen on macaroons so I basically wrote off coconut altogether.
Well, a while back I somehow acquired a can of light coconut milk and its been hiding in my cupboard for almost a year now. Yesterday I figured it was time to do something with it. After all, I didnt want it sitting there forever.
I went on a search (a Google search haha), looking for flavour combinations including coconut. I found a few that sparked my interest: pineapple coconut, strawberry coconut and almonds, chocolate cherry and coconut, and then... banana chocolate coconut. The light went on and I had my combination and I knew exactly how I was going to incorporate these flavours- in oatmeal!
For those of you who dont know, Im a BIG oatmeal fan. To be honest, I only started really eating it about two months ago. My mom visited and during her stay we ate at a breakfast buffet in the Hilton that had real oatmeal. And I fell in love. No more quick oats, no more quaker oatmeal packets to stick in the microwave but real old fashioned rolled oats. Delicious.
Banana Chocolate Coconut Oats
1/3 cup rolled oats
3/4 cup water
1/3 banana, mashed
1/4 cup lite coconut milk
1 tsp vanilla extract
sweetener, cinnamon, and salt to taste (optional)
13 pieces Annies chocolate bunny grahams
1/2 tsp unsweetened shredded coconut
Add oatmeal, banana, and water to a pot and bring to a boil.
Once boiling turn down heat and add vanilla and optional ingredients.
Once oatmeal is just about done, add coconut milk and cook, stirring occasionally, for another 5 or so minutes.
Spoon into a bowl and top with grahams and coconut.
Im not done yet though. This morning I was at it again with yet another new combination. This one was even better than the first.
Mango Coconut Oats with Pistachio
1/3 cup rolled oats
3/4 cup water
1/4 cup diced mango
1 1/2 tbsp lite coconut milk
1 tsp vanilla extract
stevia, cinnamon, and salt to taste (optional)
1 tbsp. pistachios, toasted
Add oats and water to the pot and bring to a boil. Turn down heat to medium.
Add vanilla and optional ingredients.
Cook for 5 minutes, stirring occasionally and then add coconut milk and mango.
Cook a bit longer until desired consistency and then serve with toasted pistachios!
Well, a while back I somehow acquired a can of light coconut milk and its been hiding in my cupboard for almost a year now. Yesterday I figured it was time to do something with it. After all, I didnt want it sitting there forever.
I went on a search (a Google search haha), looking for flavour combinations including coconut. I found a few that sparked my interest: pineapple coconut, strawberry coconut and almonds, chocolate cherry and coconut, and then... banana chocolate coconut. The light went on and I had my combination and I knew exactly how I was going to incorporate these flavours- in oatmeal!
For those of you who dont know, Im a BIG oatmeal fan. To be honest, I only started really eating it about two months ago. My mom visited and during her stay we ate at a breakfast buffet in the Hilton that had real oatmeal. And I fell in love. No more quick oats, no more quaker oatmeal packets to stick in the microwave but real old fashioned rolled oats. Delicious.
Banana Chocolate Coconut Oats
1/3 cup rolled oats
3/4 cup water
1/3 banana, mashed
1/4 cup lite coconut milk
1 tsp vanilla extract
sweetener, cinnamon, and salt to taste (optional)
13 pieces Annies chocolate bunny grahams
1/2 tsp unsweetened shredded coconut
Add oatmeal, banana, and water to a pot and bring to a boil.
Once boiling turn down heat and add vanilla and optional ingredients.
Once oatmeal is just about done, add coconut milk and cook, stirring occasionally, for another 5 or so minutes.
Spoon into a bowl and top with grahams and coconut.
Im not done yet though. This morning I was at it again with yet another new combination. This one was even better than the first.
Mango Coconut Oats with Pistachio
1/3 cup rolled oats
3/4 cup water
1/4 cup diced mango
1 1/2 tbsp lite coconut milk
1 tsp vanilla extract
stevia, cinnamon, and salt to taste (optional)
1 tbsp. pistachios, toasted
Add oats and water to the pot and bring to a boil. Turn down heat to medium.
Add vanilla and optional ingredients.
Cook for 5 minutes, stirring occasionally and then add coconut milk and mango.
Cook a bit longer until desired consistency and then serve with toasted pistachios!
Tuesday, October 12, 2010
Day After Thanksgiving Feast
It was Thanksgiving yesterday in Canada! Although I did celebrate yesterday with my father and a delicious meal prepared by myself, I dont want it to be over yet! So tonight I prepared a day after dinner to prolong the holiday.
Day After Thanksgiving Dinner (aka green bean casserole and maple cider tofu)
THE BEANS:
1/4 cup onion, sliced
1/2 cup canned cut green beans
2 baby cremini mushrooms, roughly chopped
3 tbsp. prepared mushroom gravy
1 tbsp. daiya mozzarella cheese
salt and pepper to taste
Cook onions and mushrooms over medium in a skillet until soft, then toss in beans gravy and salt and pepper. Stir to combine.
Spoon into a 1 cup oven proof ramekin and top with daiya.
Broil until cheese melts and gravy starts to bubble.
THE TOFU:
1/4 block low fat extra firm tofu, cut into short strips
1 tbsp. maple syrup
1 tbsp. apple cider
1 tbsp. soy sauce
2 tsp. nutritional yeast
pinch of garlic powder
salt and pepper to taste
Combine syrup, cider, soy, and garlic in a bowl. Toss tofu to coat in mixture and let sit for 10 minutes, tossing again at five minutes.
Pour everything into a pan over medium high heat.
Sprinkle with the yeast and stir. Add salt and pepper.
Cook until tofu is evenly browned.
Day After Thanksgiving Dinner (aka green bean casserole and maple cider tofu)
THE BEANS:
1/4 cup onion, sliced
1/2 cup canned cut green beans
2 baby cremini mushrooms, roughly chopped
3 tbsp. prepared mushroom gravy
1 tbsp. daiya mozzarella cheese
salt and pepper to taste
Cook onions and mushrooms over medium in a skillet until soft, then toss in beans gravy and salt and pepper. Stir to combine.
Spoon into a 1 cup oven proof ramekin and top with daiya.
Broil until cheese melts and gravy starts to bubble.
THE TOFU:
1/4 block low fat extra firm tofu, cut into short strips
1 tbsp. maple syrup
1 tbsp. apple cider
1 tbsp. soy sauce
2 tsp. nutritional yeast
pinch of garlic powder
salt and pepper to taste
Combine syrup, cider, soy, and garlic in a bowl. Toss tofu to coat in mixture and let sit for 10 minutes, tossing again at five minutes.
Pour everything into a pan over medium high heat.
Sprinkle with the yeast and stir. Add salt and pepper.
Cook until tofu is evenly browned.
Friday, October 8, 2010
Childhood Memories
Do you ever have those moments, looking back on your carnivorous childhood, and kind of miss it? Not the meat on the table but a memory, built around a meat-based meal.
In my younger years, my mom made THE BEST beef stew. Even better was the oatmeal bread that was its accompaniment. Though I have yet to recreate her famous stew, the bread on the other hand turns out to be easily veganized!
My first time using a commercial egg replacer was a success and once again I can delve into childhood memories through my mothers cooking.
Mom's Oatmeal Bread (Vegan Style)
2c. all purpose flour
1c. whole wheat flour
1/2c. quick or old fashioned oats (old fashioned give more texture)
1/4c. sugar
3tsp. baking powder
3/4tsp. salt
1 1/2c. non-dairy milk (I used rice milk)
3tbsp. vegetable oil
1tsp. egg replacer prepared as directed for one egg
1-2 tbsp. oats
Preheat oven to 350F and grease the bottom of an 8" round cake pan.
Combine the dry ingredients in a large bowl and the wet in a smaller bowl.
Combine the two, adding the wet to the dry and mix until just combined.
Spread dough into cake pan and sprinkle with 1-2tbsp. oats.
Bake for 42-47 minutes until a toothpick comes out clean.
Cool 5 minutes and serve warm.
(Variation: Grease a muffin pan and divide dough into 16 even portions. Bake for 20 minutes approximately.)
INFO: Serves 16. 150 calories each serving.
In my younger years, my mom made THE BEST beef stew. Even better was the oatmeal bread that was its accompaniment. Though I have yet to recreate her famous stew, the bread on the other hand turns out to be easily veganized!
My first time using a commercial egg replacer was a success and once again I can delve into childhood memories through my mothers cooking.
Mom's Oatmeal Bread (Vegan Style)
2c. all purpose flour
1c. whole wheat flour
1/2c. quick or old fashioned oats (old fashioned give more texture)
1/4c. sugar
3tsp. baking powder
3/4tsp. salt
1 1/2c. non-dairy milk (I used rice milk)
3tbsp. vegetable oil
1tsp. egg replacer prepared as directed for one egg
1-2 tbsp. oats
Preheat oven to 350F and grease the bottom of an 8" round cake pan.
Combine the dry ingredients in a large bowl and the wet in a smaller bowl.
Combine the two, adding the wet to the dry and mix until just combined.
Spread dough into cake pan and sprinkle with 1-2tbsp. oats.
Bake for 42-47 minutes until a toothpick comes out clean.
Cool 5 minutes and serve warm.
(Variation: Grease a muffin pan and divide dough into 16 even portions. Bake for 20 minutes approximately.)
INFO: Serves 16. 150 calories each serving.
Wednesday, September 29, 2010
Nutella Oatmeal
Nutella... delicious? Yes. Vegetarian? Unfortunately, no. BUT I have a solution!
Nutella Oatmeal
1c. water
1/2 tbsp. cocoa powder
1 packet french vanilla Splenda for Coffee flavours
1/4 tsp. cinnamon
pinch of salt
Splenda (optional, add to taste)
1/3c. old fashioned rolled oats
1 tbsp. hazelnuts, chopped and toasted
Mix together first set of ingredients and bring to a boil over high heat.
Add oats and reduce heat to just under medium.
Cook for 7-10 minutes (or to desired done-ness).
Transfer to a bowl and top with hazelnuts.
** 200 Calories.
Nutella Oatmeal
1c. water
1/2 tbsp. cocoa powder
1 packet french vanilla Splenda for Coffee flavours
1/4 tsp. cinnamon
pinch of salt
Splenda (optional, add to taste)
1/3c. old fashioned rolled oats
1 tbsp. hazelnuts, chopped and toasted
Mix together first set of ingredients and bring to a boil over high heat.
Add oats and reduce heat to just under medium.
Cook for 7-10 minutes (or to desired done-ness).
Transfer to a bowl and top with hazelnuts.
** 200 Calories.
Saturday, September 25, 2010
A House of Many Pancakes
This morning I wanted something different. Ive been having difficulty lately in decided what to eat. Its always oatmeal or sometimes a muffin and I felt the need to step outside the box. Riffling through the cupboards I saw pancake mix. PERFECT.
But Im stepping outside the box here. I cant just have plain old pancakes. So I got creative and Im currently enjoying an exciting pancake breakfast.
Pancake Number One: Chocolate with Powdered sugar! (Add 1/2 tsp. cocoa powder to 1/4 c. pancake batter and top with 1 tsp. powdered sugar.) ** Adds 20 calories to your total.
Pancake Number Two: Pumpkin with Maple Syrup! (Add 2 tsp. canned pumpkin and a sprinkling of pumpkin pie spice to 1/4 c. pancake batter and top with 1 tbsp. sugar free maple syrup.) ** Adds < 5 calories to your total.
Pancake Number Three: Vanilla Oatmeal with Agave Nectar! (Add 1 tbsp. old fashioned rolled oats and 1/4 tsp. vanilla to 1/4 c. pancake batter and top with 1/2 tbsp. agave nectar.) ** Adds 55 calories to your total.
In the future, Id probably add more pumpkin and spice to Pancake Two. The flavour wasnt very strong. Id also think about adding a bit of vanilla to Pancake One as well. But goodness, Im glad I took a break from the everyday!
There are so many different pancake flavours to try still. How about cinnamon raisin, apple, or blueberry? And I saw something about carrot cake pancakes on the internet a few weeks ago. Maybe I'll have pancakes again this week.
But Im stepping outside the box here. I cant just have plain old pancakes. So I got creative and Im currently enjoying an exciting pancake breakfast.
Pancake Number One: Chocolate with Powdered sugar! (Add 1/2 tsp. cocoa powder to 1/4 c. pancake batter and top with 1 tsp. powdered sugar.) ** Adds 20 calories to your total.
Pancake Number Two: Pumpkin with Maple Syrup! (Add 2 tsp. canned pumpkin and a sprinkling of pumpkin pie spice to 1/4 c. pancake batter and top with 1 tbsp. sugar free maple syrup.) ** Adds < 5 calories to your total.
Pancake Number Three: Vanilla Oatmeal with Agave Nectar! (Add 1 tbsp. old fashioned rolled oats and 1/4 tsp. vanilla to 1/4 c. pancake batter and top with 1/2 tbsp. agave nectar.) ** Adds 55 calories to your total.
In the future, Id probably add more pumpkin and spice to Pancake Two. The flavour wasnt very strong. Id also think about adding a bit of vanilla to Pancake One as well. But goodness, Im glad I took a break from the everyday!
There are so many different pancake flavours to try still. How about cinnamon raisin, apple, or blueberry? And I saw something about carrot cake pancakes on the internet a few weeks ago. Maybe I'll have pancakes again this week.
Thursday, September 23, 2010
Maple Chili Tofu
Only a week or two ago I stumbled upon kartme.com. I loved the idea of a site where I could compile all of the recipes I wanted to try and the first one I 'karted' was this onefor grilled tofu and a fruit salsa.
Tonight I finally had the chance to test it out. I made quite a few adaptions due to time and availability of ingredients and chose to leave out the salsa, opting instead for a side of green beans and naan bread. Strange combination, I know. But it was wonderful. A big thank you to the FatFree Vegan Kitchen blog!
My Version of FFVK Maple Chili Tofu
1 1/2 tbsp. soy sauce
1 1/2 tbsp. sugar free maple syrup
1/4 tsp. lemon juice
1/8 tsp each garlic powder and chili powder (adjust to your tastes)
a tiny pinch of pepper and nutritional yeast
1/5 block nasoya extra firm tofu, sliced,drained and pressed
1 tbsp green onion, thinly sliced
Mix together first set of ingredients and pour into a ziplock bag.
Add tofu to the bag, making sure the marinade covers all of it and zip it up, getting as much air out as you can.
Let rest for at least 30 minutes.
Heat a pan over medium and once 30 minutes is up place tofu in the nonstick pan. Save the left over marinade.
Cook flipping ever 2-3 minutes for about 18 minutes or until browned.
Sprinkle each side with nutritional yeast while cooking.
Heat the leftover marinade for 15 seconds in the microwave and mix green onion in.
Transfer tofu to a plate and pour over marinade.
**100 calories
Tonight I finally had the chance to test it out. I made quite a few adaptions due to time and availability of ingredients and chose to leave out the salsa, opting instead for a side of green beans and naan bread. Strange combination, I know. But it was wonderful. A big thank you to the FatFree Vegan Kitchen blog!
My Version of FFVK Maple Chili Tofu
1 1/2 tbsp. soy sauce
1 1/2 tbsp. sugar free maple syrup
1/4 tsp. lemon juice
1/8 tsp each garlic powder and chili powder (adjust to your tastes)
a tiny pinch of pepper and nutritional yeast
1/5 block nasoya extra firm tofu, sliced,drained and pressed
1 tbsp green onion, thinly sliced
Mix together first set of ingredients and pour into a ziplock bag.
Add tofu to the bag, making sure the marinade covers all of it and zip it up, getting as much air out as you can.
Let rest for at least 30 minutes.
Heat a pan over medium and once 30 minutes is up place tofu in the nonstick pan. Save the left over marinade.
Cook flipping ever 2-3 minutes for about 18 minutes or until browned.
Sprinkle each side with nutritional yeast while cooking.
Heat the leftover marinade for 15 seconds in the microwave and mix green onion in.
Transfer tofu to a plate and pour over marinade.
**100 calories
Wednesday, September 22, 2010
Rice Pudding and Cinnamon Cauliflower Soup
Im still having fun with my new-found agave nectar. And with left over cooked brown rice in the fridge I thought to delve once again into the world of rice for breakfast.
Vanilla Rice Pudding with Cinnamon
1/3 c. hazelnut milk
1 tsp. cornstarch
1/8 apple, skin removed and finely chopped or grated
1 tbsp. canned pumpkin
1/4 tsp. cinnamon
1/2 tbsp. vanilla flavoured agave nectar
1 1/2 tsp. vanilla extract
2/3 cup brown rice
1/2 tbsp. coarsely chopped hazelnuts, toasted
1/2 tbsp. vanilla flavoured agave nectar
In a small bowl whisk together the first set of ingredients. Heat a pot over high and bring to a boil, stirring occasionally.
Once the mixture is boiling, turn heat to just under medium and stir often until the mixture starts to thicken.
Add rice, stir to combine, turn heat down a bit more (medium low) and cook, stirring occasionally for 5 minutes.
Meanwhile toast hazelnuts under the broiler until golden. (Make sure to check constantly, they burn fast.)
Transfer to a bown and top with nuts and last 1/2 tbsp. agave.
**265 calorie
I made mine this morning with 1/2 a teaspoon cinnamon and it was WAY too much. I also used almonds, forgetting I just bought hazelnuts yesterday at Lyn-Dys, an organic health food store in London Ontario.
I mentioned yesterday that I had work done on my teeth at the dentist. Well, the novacaine wore off... and now Im left with BOTH sides of my mouth in pain. Even more so if I chew anything at all. I made it through the rice and nuts for breakfast but by dinner, I knew I couldnt do it again so I made soup from scratch for the first time.
I drew my inspiration from baked apples that were currently in the oven. Opting for a cauliflower/ tofu type soup creation. It turned out more like a puree then an actual soup, but I think its better that way.
Cinnamon Cauliflower Soup
1 cup cauliflower, microwaved for 2 minutes
a bit less than 1/2 a small cooking onion
1/4 cup soft tofu
1 tbsp apple sauce
1/4 cup vegetable broth
1/4 tsp. yellow mustard
1/4 tsp. garlic powder
1/4 tsp. soy sauce
1 1/2 tbsp. nutritional yeast
a pinch of cayenne pepper or chili powder
1/4 tsp. cinnamon
salt and pepper to taste
extra vegetable broth
extra cinnamon or nutmeg
Heat a small pot over medium high and add onions with some olive oil spray and sautee until almost translucent.
Add the microwaved cauliflower and cook for about 4-5 minutes until it starts to brown.
Meanwhile place second set of ingredients into a blender and puree until smooth, then add this mixture to the pot.
Cook for another 3-5 minutes and transfer to the blender again with the seasonings (mustard through salt and pepper).
Blend, holding the top firmly, until smooth. Taste and adjust seasonings as desired. The measurements are my recommendations only.
Add more vegetable broth until soup is the desired consistency, transfer to a bowl, and top with cinnamon and/or nutmeg.
**125 calories
Its supposed to be served heated, but I had some cold too and it was still amazing!
Vanilla Rice Pudding with Cinnamon
1/3 c. hazelnut milk
1 tsp. cornstarch
1/8 apple, skin removed and finely chopped or grated
1 tbsp. canned pumpkin
1/4 tsp. cinnamon
1/2 tbsp. vanilla flavoured agave nectar
1 1/2 tsp. vanilla extract
2/3 cup brown rice
1/2 tbsp. coarsely chopped hazelnuts, toasted
1/2 tbsp. vanilla flavoured agave nectar
In a small bowl whisk together the first set of ingredients. Heat a pot over high and bring to a boil, stirring occasionally.
Once the mixture is boiling, turn heat to just under medium and stir often until the mixture starts to thicken.
Add rice, stir to combine, turn heat down a bit more (medium low) and cook, stirring occasionally for 5 minutes.
Meanwhile toast hazelnuts under the broiler until golden. (Make sure to check constantly, they burn fast.)
Transfer to a bown and top with nuts and last 1/2 tbsp. agave.
**265 calorie
I made mine this morning with 1/2 a teaspoon cinnamon and it was WAY too much. I also used almonds, forgetting I just bought hazelnuts yesterday at Lyn-Dys, an organic health food store in London Ontario.
I mentioned yesterday that I had work done on my teeth at the dentist. Well, the novacaine wore off... and now Im left with BOTH sides of my mouth in pain. Even more so if I chew anything at all. I made it through the rice and nuts for breakfast but by dinner, I knew I couldnt do it again so I made soup from scratch for the first time.
I drew my inspiration from baked apples that were currently in the oven. Opting for a cauliflower/ tofu type soup creation. It turned out more like a puree then an actual soup, but I think its better that way.
Cinnamon Cauliflower Soup
1 cup cauliflower, microwaved for 2 minutes
a bit less than 1/2 a small cooking onion
1/4 cup soft tofu
1 tbsp apple sauce
1/4 cup vegetable broth
1/4 tsp. yellow mustard
1/4 tsp. garlic powder
1/4 tsp. soy sauce
1 1/2 tbsp. nutritional yeast
a pinch of cayenne pepper or chili powder
1/4 tsp. cinnamon
salt and pepper to taste
extra vegetable broth
extra cinnamon or nutmeg
Heat a small pot over medium high and add onions with some olive oil spray and sautee until almost translucent.
Add the microwaved cauliflower and cook for about 4-5 minutes until it starts to brown.
Meanwhile place second set of ingredients into a blender and puree until smooth, then add this mixture to the pot.
Cook for another 3-5 minutes and transfer to the blender again with the seasonings (mustard through salt and pepper).
Blend, holding the top firmly, until smooth. Taste and adjust seasonings as desired. The measurements are my recommendations only.
Add more vegetable broth until soup is the desired consistency, transfer to a bowl, and top with cinnamon and/or nutmeg.
**125 calories
Its supposed to be served heated, but I had some cold too and it was still amazing!
Tuesday, September 21, 2010
Dentists and Agave Nectar
A quick dinner for a hectic day. Earlier on, I had a dentist appointment, so lunch was a Soy Pumpkin Spice Frappacino from Starbucks because solid foods tend to be impossible when you cant feel half your face. By the time I got home for dinner, I was obviously starving and wanted something I could whip up quick.
I ended up pan frying a bunch of cauliflower (heated first for 2 minutes in the microwave) with a tofu patty (Zogolos Vegetarian Choice) and half a Quorn chik'n cutlet and a piece of rye toast. Then I just whipped up a quick serving of Road's End Organic Chreeze sauce for the cauliflower and DINNER! Then I of course topped everything with nutritional yeast and put a bit of vanilla agave nectar on the toast.
The tofu patty and the chik'n cutlet were good but rather bland until I added nutritional yeast, salt, and pepper to the pan while they cooked. Once they cooked together with the additions, both were delicious.
Agave nectar, by the way, is wonderful. Much better than syrup, just like Ive been told. It was my first experience with it and it is definitely worth the money.
I ended up pan frying a bunch of cauliflower (heated first for 2 minutes in the microwave) with a tofu patty (Zogolos Vegetarian Choice) and half a Quorn chik'n cutlet and a piece of rye toast. Then I just whipped up a quick serving of Road's End Organic Chreeze sauce for the cauliflower and DINNER! Then I of course topped everything with nutritional yeast and put a bit of vanilla agave nectar on the toast.
The tofu patty and the chik'n cutlet were good but rather bland until I added nutritional yeast, salt, and pepper to the pan while they cooked. Once they cooked together with the additions, both were delicious.
Agave nectar, by the way, is wonderful. Much better than syrup, just like Ive been told. It was my first experience with it and it is definitely worth the money.
Sunday, September 19, 2010
Warm and Chocolately... Is anything better?
Long day. Cold, miserable, and deserving of a mug full of hot chocolate.
3/4 c. hazelnut milk
1/4 c. sugar free Cracker Barrel maple syrup
2 tsp. cocoa powder
1/4 c. Soyatoo whipped topping (or more)
110 calories of yumm.
3/4 c. hazelnut milk
1/4 c. sugar free Cracker Barrel maple syrup
2 tsp. cocoa powder
1/4 c. Soyatoo whipped topping (or more)
110 calories of yumm.
Friday, September 17, 2010
Vegenaise and Fried Rice with Tempeh
Today I bought Vegenaise for the first time. Ive had a jar of Nayonaise in the fridge for months but found it disgusting. Vegenaise, Im impressed with. And since I was planning to have Gardein's buffalo wings for dinner, ranch dressing seemed like the logical accompaniment. I went on a hunt and found this recipe. Only 40 calories per tablespoon. Overall, it was delicious. I did add a few drop of lemon juice but I feel like it still needed a little bit of something else. Vinegar perhaps? Anyways, I definitely needed it tonight because those wings were hot!
Right before I went to purchase the Vegenaise, it was lunch time. I needed to use up some left over rice and settled on a veggie stir fry type dish with a side of tempeh. Ive tried other brands of tempeh before and I actually thought for a while that I just didnt care for it anymore. When I got around to buying my usual brand though (Lightlife), I realized it wasnt my taste buds that changed at all! I had just been buying a less than average product. And Im glad that tempeh is back on my plate.
Tempeh and Veggie Fried Rice
For the tempeh:
2 oz. Lightlife tempeh ( I used 3 grain )
1 tbsp. soy sauce
3/4 tsp. nutritional yeast
In a pan over medium high heat, cook all ingredients until the tempeh is golden brown. Add salt and pepper to taste and set aside.
For the rice:
4 asparagus spears, cut into 1" pieces
3 button mushrooms, quartered
1/4 cup onion, chopped
1/4 cup cooked brown rice
1 tbsp. cashews, chopped roughly
1/2 tsp. nutritional yeast
salt and pepper
First, in a pan over medium heat cook asparagus for about 5 minutes and then add the other veggies. Cook 5 minutes more until asparagus is tender.
Add in the the rice, yeast and salt and pepper. Stir and cook about a minute more.
Meanwhile, toast the cashew pieces under the broiler for 2 minutes or until golden.
Serve rice topped with cashews with the tempeh.
**260 calories
Right before I went to purchase the Vegenaise, it was lunch time. I needed to use up some left over rice and settled on a veggie stir fry type dish with a side of tempeh. Ive tried other brands of tempeh before and I actually thought for a while that I just didnt care for it anymore. When I got around to buying my usual brand though (Lightlife), I realized it wasnt my taste buds that changed at all! I had just been buying a less than average product. And Im glad that tempeh is back on my plate.
Tempeh and Veggie Fried Rice
For the tempeh:
2 oz. Lightlife tempeh ( I used 3 grain )
1 tbsp. soy sauce
3/4 tsp. nutritional yeast
In a pan over medium high heat, cook all ingredients until the tempeh is golden brown. Add salt and pepper to taste and set aside.
For the rice:
4 asparagus spears, cut into 1" pieces
3 button mushrooms, quartered
1/4 cup onion, chopped
1/4 cup cooked brown rice
1 tbsp. cashews, chopped roughly
1/2 tsp. nutritional yeast
salt and pepper
First, in a pan over medium heat cook asparagus for about 5 minutes and then add the other veggies. Cook 5 minutes more until asparagus is tender.
Add in the the rice, yeast and salt and pepper. Stir and cook about a minute more.
Meanwhile, toast the cashew pieces under the broiler for 2 minutes or until golden.
Serve rice topped with cashews with the tempeh.
**260 calories
Thursday, September 16, 2010
Daiya Cheese does it again!
This time on top of a Morningstar Farms Mushrooms Lovers Burger. And behind the burger is my new creation... CARROT PASTA! Super easy and absolutely delicious!
Carrot Pasta
1 large carrot ( I used two carrots but only peeled half of each )
salt and pepper to taste
favourite brand of either butter spray or cooking spray (use the regular stuff if you're feeling indulgent)
Heat a pan over medium heat.
First with a potato peeler, peel off the outer layer of the carrot and discard.
Continue to peel until the carrot is gone.
Cook until golden brown with other ingredients for about 5-7 minutes.
**30 calories
And for dinner you ask?? One of my staples, baked tofu nuggets. I've come along way from my shake n bake tofu days. (I'll add a recipe of this in a later post.)
My first taste of Rice Pudding
Breakfast again! By far the best meal of the day. Unless you decide to have breakfast for dinner too, then its an even tie.
Ive been perusing recipe sites and blogs lately and again and again I was stumbling across recipes for rice pudding. Hmm... rice pudding? Sounded interesting. Saved it on my KartMe.com account and moved on. But I kept coming back to it. And then I stumbled upon this recipe from Manifest Vegan. I was sold and decided to whip up a rice pudding recipe of my own.
(^in the making^)
The final product was perfection. I decided to combine it with my love for pumpkin pie. Exactly what a chilly fall morning deserves.
Pumpkin Pie Rice Pudding
1/3 cup hazelnut milk
2 tbsp canned pumpkin
2 tbsp sugar free Cracker Barrel maple syrup
1/2 tbsp cornstarch
1 tsp pumpkin pie spice (or more)
pinch of salt
2/3 cup brown rice, cooked
2 tsp raisins
1 tbsp sliced almonds
1 tbsp sugar free CB maple syrup
In a small bowl whisk together the first set of ingredients. Heat a pot over high and bring to a boil, stirring occasionally.
Once the mixture is boiling, turn heat to just under medium and stir often until the mixture starts to thicken.
Add rice, stir to combine, turn heat down a bit more (medium low) and cook, stirring occasionally for 5 minutes.
Meanwhile toast almonds under the broiler until golden. (Make sure to check constantly, they burn fast.)
Stir raisins into the rice and transfer to a bowl. Top with toasted almonds and syrup.
(250 calories)
Now originally, I wanted to make the milk mixture with about 1 1/2 tbsp. silken tofu as well for extra protein/ creaminess but I was banned from the blender due to a few people still asleep. If you want to try it with the tofu, just blend the milk mixture with the tofu in a blender instead of whisking it together. (Add about 10 calories to the total amount.)
Ive been perusing recipe sites and blogs lately and again and again I was stumbling across recipes for rice pudding. Hmm... rice pudding? Sounded interesting. Saved it on my KartMe.com account and moved on. But I kept coming back to it. And then I stumbled upon this recipe from Manifest Vegan. I was sold and decided to whip up a rice pudding recipe of my own.
(^in the making^)
The final product was perfection. I decided to combine it with my love for pumpkin pie. Exactly what a chilly fall morning deserves.
Pumpkin Pie Rice Pudding
1/3 cup hazelnut milk
2 tbsp canned pumpkin
2 tbsp sugar free Cracker Barrel maple syrup
1/2 tbsp cornstarch
1 tsp pumpkin pie spice (or more)
pinch of salt
2/3 cup brown rice, cooked
2 tsp raisins
1 tbsp sliced almonds
1 tbsp sugar free CB maple syrup
In a small bowl whisk together the first set of ingredients. Heat a pot over high and bring to a boil, stirring occasionally.
Once the mixture is boiling, turn heat to just under medium and stir often until the mixture starts to thicken.
Add rice, stir to combine, turn heat down a bit more (medium low) and cook, stirring occasionally for 5 minutes.
Meanwhile toast almonds under the broiler until golden. (Make sure to check constantly, they burn fast.)
Stir raisins into the rice and transfer to a bowl. Top with toasted almonds and syrup.
(250 calories)
Now originally, I wanted to make the milk mixture with about 1 1/2 tbsp. silken tofu as well for extra protein/ creaminess but I was banned from the blender due to a few people still asleep. If you want to try it with the tofu, just blend the milk mixture with the tofu in a blender instead of whisking it together. (Add about 10 calories to the total amount.)
Wednesday, September 15, 2010
Daiya Cheese and Stir Fry
After a recent trip to Virginia, I have a full fridge of vegan/ vegetarian food products which are not sold in Canada or are so far away from where I live, I never buy them. My favourite has to be the Daiya "Cheese" that I picked up. Ive never had it before and let me just say cow's milk cheese is a thing of the past! As an avid cheese lover its been a difficult search for a vegan replacement but the search has ended.
So far, Ive created the following:
* "Chicken" Mac and "Cheese" Casserole
* "Bacon", Lettuce, Onion, and "Cheese" Panini Sandwich
* "Chicken", Lettuce, Onion, "Cheese" Panini Pita Sandwich with Toasted Almonds
What will tomorrow bring?? Who knows!
Aside from my Daiya adventures, I had the most wonderful vegan stir fry dinner. My friends decided to have a teryaki stir fry with egg and I jumped at the chance to get creative.
Maple Teryaki Stir Fry with "Egg" and Rice
1/3 cup cooked brown rice
1 1/4 cup stir fry veggies (I used carrot, broccoli, cauliflower, celery, and onion)
2 1/2 tbsp teryaki sauce
1 1/2 tbsp sugar free Cracker Barrel maple syrup
1/4 tsp garlic powder
1/2 serving Nasoya extra firm tofu (1/2 of 1/5 of a block), cubed
1/4 serving soft tofu (about a tablespoon + a teaspoon), mashed
1/2 tsp tumeric
1/2 tbsp nutritional yeast
1 clove of garlic (minced)
salt and pepper to taste
1 tsp sesame seeds
(This recipe has a lot of steps, so bear with me.)
First heat a pan over medium.
Put the broccoli, celery, and cauliflower in a bowl with a bit of water and microwave for 1 minute and 30 seconds.
In a seperate bowl, mix together tofu, garlic, and tumeric and add to the pan. Add yeast and cook, stirring occasionally, for about 5-7 minutes until golden. Set aside.
Stir fry the veggies until they brown and are tender-crisp.
Meanwhile mix together the soy sauce and syrup. Add to veggies and cook, stirring for about 2-3 minutes.
When the veggies absorb most of the sauce, add the tofu "egg", salt and pepper to taste and stir to combine.
Plate and sprinkle with seasame seeds and rice.
(210 calories)
So far, Ive created the following:
* "Chicken" Mac and "Cheese" Casserole
* "Bacon", Lettuce, Onion, and "Cheese" Panini Sandwich
* "Chicken", Lettuce, Onion, "Cheese" Panini Pita Sandwich with Toasted Almonds
What will tomorrow bring?? Who knows!
Aside from my Daiya adventures, I had the most wonderful vegan stir fry dinner. My friends decided to have a teryaki stir fry with egg and I jumped at the chance to get creative.
Maple Teryaki Stir Fry with "Egg" and Rice
1/3 cup cooked brown rice
1 1/4 cup stir fry veggies (I used carrot, broccoli, cauliflower, celery, and onion)
2 1/2 tbsp teryaki sauce
1 1/2 tbsp sugar free Cracker Barrel maple syrup
1/4 tsp garlic powder
1/2 serving Nasoya extra firm tofu (1/2 of 1/5 of a block), cubed
1/4 serving soft tofu (about a tablespoon + a teaspoon), mashed
1/2 tsp tumeric
1/2 tbsp nutritional yeast
1 clove of garlic (minced)
salt and pepper to taste
1 tsp sesame seeds
(This recipe has a lot of steps, so bear with me.)
First heat a pan over medium.
Put the broccoli, celery, and cauliflower in a bowl with a bit of water and microwave for 1 minute and 30 seconds.
In a seperate bowl, mix together tofu, garlic, and tumeric and add to the pan. Add yeast and cook, stirring occasionally, for about 5-7 minutes until golden. Set aside.
Stir fry the veggies until they brown and are tender-crisp.
Meanwhile mix together the soy sauce and syrup. Add to veggies and cook, stirring for about 2-3 minutes.
When the veggies absorb most of the sauce, add the tofu "egg", salt and pepper to taste and stir to combine.
Plate and sprinkle with seasame seeds and rice.
(210 calories)
Hot Cereal in the AM
There is nothing I enjoy for breakfast more than hot cereal. When fall rolls around and theres a morning chill in the air, what could be better than a warm bowl of delicious goodness?
This morning I really went all out. With sauteed apples, almonds, and a creamy maple sauce, my Bob's Red Mill hot cereal was out of this world.
Creamy Maple-Apple Hot Cereal with Almonds
3 tbsp. Bob's Red Mill GF mighty tasty hot cereal
1 scant cup of water
pinch of salt
1/4 cup hazelnut milk
6 tbsp. Cracker Barrel sugar free maple syrup (1 tbsp. set aside)
1/4 apple, chopped
2 tsp. cornstarch
1 tsp. pumpkin pie spice plus a pinch
Boil the water and stir in the hot cereal. Turn the heat to medium low. Cover and cook, stirring occasionally for 10 minutes.
Meanwhile start cooking the apple over medium.
Mix together the milk, 5 tbsp. syrup, cornstarch, and pumpkin pie spice and add to the apples.
Cook until the mixture thickens (about five minutes).
Stir remaining syrup and a pinch of pumpkin spice into the hot cereal and top with apple syrup and almonds.
(240 calories)
This morning I really went all out. With sauteed apples, almonds, and a creamy maple sauce, my Bob's Red Mill hot cereal was out of this world.
Creamy Maple-Apple Hot Cereal with Almonds
3 tbsp. Bob's Red Mill GF mighty tasty hot cereal
1 scant cup of water
pinch of salt
1/4 cup hazelnut milk
6 tbsp. Cracker Barrel sugar free maple syrup (1 tbsp. set aside)
1/4 apple, chopped
2 tsp. cornstarch
1 tsp. pumpkin pie spice plus a pinch
Boil the water and stir in the hot cereal. Turn the heat to medium low. Cover and cook, stirring occasionally for 10 minutes.
Meanwhile start cooking the apple over medium.
Mix together the milk, 5 tbsp. syrup, cornstarch, and pumpkin pie spice and add to the apples.
Cook until the mixture thickens (about five minutes).
Stir remaining syrup and a pinch of pumpkin spice into the hot cereal and top with apple syrup and almonds.
(240 calories)
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