Adapted from An Unrefined Vegan
15.6.12
Tomato-Olive Salad Dressing
M said this tastes like creamy tomato soup. Well, I dunno about that, but it's tastey ;)
Adapted from An Unrefined Vegan
Blend together 1/2 cup tomato paste, 1/4 cup mirin, garlic powder, dried basil and thyme, 1 stevia packet, a few tbsp sugar free maple syrup, 8 olives, 1/2 cup mirin, juice of 1 small lemon, 1 tbsp apple cider vinegar, 1/2 tbsp veggie bullioun, and 1 tbsp nooch. Add more mirin, until desired consistency is reached.
Adapted from An Unrefined Vegan
Tofu + Green Bean Stir Fry
Just another quickie stir fry. It was really good, 'cause we haven't had stir fry in a while. And I FINALLY used up the tofu in the freezer. Yes, this has a lot of garlic.
Adapted from WTHDAVEA
Sauce: corn starch, soy sauce, mirin, agave, chili paste
Veggies etc.: green beans, bell pepper, fried tofu, shallots, 3-4 cloves garlic per serving (!), grated ginger
Served over brown rice with chopsticks, no duh!
Adapted from WTHDAVEA
Sauce: corn starch, soy sauce, mirin, agave, chili paste
Veggies etc.: green beans, bell pepper, fried tofu, shallots, 3-4 cloves garlic per serving (!), grated ginger
Served over brown rice with chopsticks, no duh!
10.6.12
Sweets: Cookies, Pudding, and Pizzert!
Yum! I have been doing a lot of sweet cooking/baking recently, as well as normal cooking. I don't really have any recipes, but I'll just post a list of links.
First up, the Pizzert. Can I say HOW AMMAZINNNGGGGGG this is? It's FABULOUS. Like, I think I will be having this for breakfast for the next few weeks. Yeah. It's good. By Chocolate Covered Katie, the genius for sweets. Each pizzert will come out to ~250 calories, toppings added in. It's a lot of food for 250 calories ;)
So far I have made cinnamon + banana + chocolate chips ; cinnamon + banana + pepita;
Secondly, I made Chocolate Covered Katie's Cookie Dough Balls, which were gooood as well. I followed the recipe to a t, only adding stevia and omiting the sprinkles (the only ones I saw had partially hydrogenated oils... boo hoo)
Lastly, I made HHL's Peanut Butter Banana Pudding. Yes, it's tofu based. Yes, it tastes awesome. No, you can't taste the tofu. At all. Seriously. I made a half batch, used PB2, sugar free maple syrup, and a splash of soy milk. Blend it all together, and mmm mmmmm. Yum, high protein puddin'!
First up, the Pizzert. Can I say HOW AMMAZINNNGGGGGG this is? It's FABULOUS. Like, I think I will be having this for breakfast for the next few weeks. Yeah. It's good. By Chocolate Covered Katie, the genius for sweets. Each pizzert will come out to ~250 calories, toppings added in. It's a lot of food for 250 calories ;)
So far I have made cinnamon + banana + chocolate chips ; cinnamon + banana + pepita;
Secondly, I made Chocolate Covered Katie's Cookie Dough Balls, which were gooood as well. I followed the recipe to a t, only adding stevia and omiting the sprinkles (the only ones I saw had partially hydrogenated oils... boo hoo)
Lastly, I made HHL's Peanut Butter Banana Pudding. Yes, it's tofu based. Yes, it tastes awesome. No, you can't taste the tofu. At all. Seriously. I made a half batch, used PB2, sugar free maple syrup, and a splash of soy milk. Blend it all together, and mmm mmmmm. Yum, high protein puddin'!
Flavourful Lentil Bugers + Homemade Buns
I used the same recipe as I used for the slider buns I made a while back (subbing applesauce for the oil), only this time I made 18 buns - so it came out to about 120 calories per bun. Not bad, eh? (and I sprinkled them with black sesame seeds, just for the fun of it!)
And... Ok. So, I know that these don't look very attractive. So.. your point? They taste A-MAZING!! So much flavour in such little patties ;)
Adapted from Keepin' It Kind
Soak 1.5 tbsp flax meal in 1/4 cup warm water until it gels up. Chop and saute 8 oz criminis and a few cloves garlic. Blend all of this (I used an immersion blender) with 1 1/4 cup cooked brown lentils, 1 tbsp tomato paste, 1 tbsp soy sauce, liquid smoke, basil, thyme, sage (fresh herbs, if you can), 1 cup Italian flavoured bread crumbs, and a few chili flakes. Yes, it will be wet. Plop pattie-sized glumps (yes, that is a technical term) on a sprayed baking sheet, and bake at 350 for about 30 minutes, until they start smelling good. Serve on buns with pickles, lettuce, ketchup, and vegan cheese.
And... Ok. So, I know that these don't look very attractive. So.. your point? They taste A-MAZING!! So much flavour in such little patties ;)
Adapted from Keepin' It Kind
Soak 1.5 tbsp flax meal in 1/4 cup warm water until it gels up. Chop and saute 8 oz criminis and a few cloves garlic. Blend all of this (I used an immersion blender) with 1 1/4 cup cooked brown lentils, 1 tbsp tomato paste, 1 tbsp soy sauce, liquid smoke, basil, thyme, sage (fresh herbs, if you can), 1 cup Italian flavoured bread crumbs, and a few chili flakes. Yes, it will be wet. Plop pattie-sized glumps (yes, that is a technical term) on a sprayed baking sheet, and bake at 350 for about 30 minutes, until they start smelling good. Serve on buns with pickles, lettuce, ketchup, and vegan cheese.
Setian Taco Night!
:D
This is me and M eating our tacos.
:(
This is me when my tacos are gone.
...
This is me trying how to figure out how to take a picture of the tacos. Which is why I didn't take any. They weren't very photogenic...
Adapted from That Was Vegan?
(OK, so I did end up getting a picture! Although, I was out of ranch this night...)
It's basically this setian recipe, cubed and tossed in vegan buffalo sauce. The sauce was an 8 oz can tomato sauce, sf maple syrup, low cal bbq sauce, butter extract, ketchup, onion and garlic powder, stevia, paprika, chili powder, and cumin. There might have been other ingredients, but that's the important stuff, I think!
Then you stuff that in a crunchy taco shell, along with shredded lettuce, carrots, and vegan ranch dressing.
For the ranch, I mixed together tofu mayo, soy milk, lotsa parsley, garlic and onion powder, and dried oregano.
Like I said, it's pretty good...
This is me and M eating our tacos.
:(
This is me when my tacos are gone.
...
This is me trying how to figure out how to take a picture of the tacos. Which is why I didn't take any. They weren't very photogenic...
Adapted from That Was Vegan?
It's basically this setian recipe, cubed and tossed in vegan buffalo sauce. The sauce was an 8 oz can tomato sauce, sf maple syrup, low cal bbq sauce, butter extract, ketchup, onion and garlic powder, stevia, paprika, chili powder, and cumin. There might have been other ingredients, but that's the important stuff, I think!
Then you stuff that in a crunchy taco shell, along with shredded lettuce, carrots, and vegan ranch dressing.
For the ranch, I mixed together tofu mayo, soy milk, lotsa parsley, garlic and onion powder, and dried oregano.
Like I said, it's pretty good...
7.6.12
Roasted Roots Salad
Summer. Or winter? You decide...
Adapted from HHL
Chop 1 small rutabaga, 1 medium-small yukon, 2 small carrots, and a bit of onion. Toss with a bit of olive oil and balsamic vinegar, and 2 cloves chopped garlic. Roast for 35-45 minutes at 380, until tender. Allow to cool for a few minutes, then serve over chopped iceburg lettuce. Dress with tofu mayo and mirin. (Tofu mayo = partially cooked silken tofu + lemon juice)
Adapted from HHL
Chop 1 small rutabaga, 1 medium-small yukon, 2 small carrots, and a bit of onion. Toss with a bit of olive oil and balsamic vinegar, and 2 cloves chopped garlic. Roast for 35-45 minutes at 380, until tender. Allow to cool for a few minutes, then serve over chopped iceburg lettuce. Dress with tofu mayo and mirin. (Tofu mayo = partially cooked silken tofu + lemon juice)
4.6.12
Lasagna
Oh, gosh. I got a job at a restaurant for the summer, and it has TOTALLY messed up my schedule. I haven't had a "normal" spare second for the past two days, so I haven't posted this lasagna yet... but here it is! (Although, I love my new job. Wouldn't trade it for any other...) And sorry, I'll get a picture soon, I was just WAY toooo tired last night, and Saturday as well.
Adapted from HHL
Sauce: mix together 3 8 oz cans tomato sauce, 1 tbsp rosemary, chili powder, red wine vinegar, mirin, Italian seasoning, LOTS of chopped parsley, and other stuffs that should go in tomato sauce ;)
Noodles: Yup.. you need noodles for lasagna.
Tofu ricotta: mix 12 oz pressed/crumbled tofu, nooch, nutmeg, juice of 1 lemon, garlic powder, and onion powder.
Veggies: saute chopped onion, carrots, garlic, and mushrooms until their juices are gone, then add some frozen peas.
OK, assembley. Sauce, noodles, tofu, veggies, noodles, sauce... etc etc... end with noodles, sauce, and FYH cheese. Bake for 45 minutes at 400.
I didn't eat this the day I made it, so I can't say that it gets better with time, or less watery, or whatever. But I would assume both statements are true. :)
Adapted from HHL
Sauce: mix together 3 8 oz cans tomato sauce, 1 tbsp rosemary, chili powder, red wine vinegar, mirin, Italian seasoning, LOTS of chopped parsley, and other stuffs that should go in tomato sauce ;)
Noodles: Yup.. you need noodles for lasagna.
Tofu ricotta: mix 12 oz pressed/crumbled tofu, nooch, nutmeg, juice of 1 lemon, garlic powder, and onion powder.
Veggies: saute chopped onion, carrots, garlic, and mushrooms until their juices are gone, then add some frozen peas.
OK, assembley. Sauce, noodles, tofu, veggies, noodles, sauce... etc etc... end with noodles, sauce, and FYH cheese. Bake for 45 minutes at 400.
I didn't eat this the day I made it, so I can't say that it gets better with time, or less watery, or whatever. But I would assume both statements are true. :)
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