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.