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.

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