Archive for the Tofu Category

Brunch served by…the soup n@zi?

Posted in asparagus, Brunch, Dessert, Recipe, Tofu, Veganized on June 3, 2010 by Danni

Yep. I call myself the soup nazi. Because I love soup. And if you eat meat at a meal when I make soup then…NO SOUP FOR YOU! But you’re all good and deserve to try this recipe from Happy Herbivore for Red Lentil Curry Soup. It’s really delish. Just spicy enough…they’re just so perfectly balanced, and the soup itself is nice and creamy. And simple. And FAT FREAKING FREE! Could it be much better? I think not. Now go and make this soup. Now. So says the soup nazi.

Now yesterday I promised a picture and recipe for the strawberry shortcake. And THANKFULLY mum went to the supermarket and picked up some more berries, so here’s the food porn to go with the recipe!

And the recipe:

Make your biscuits. In the meantime, either just place your strawberries in a bowl with the sugar to release the juices, or do the whole saucepan thing so create a juicy-saucy constancy thingy (I’m just so descriptive…)

And what else is the soup nazi serving for brunch? Why, none other than a vegan version of the old brunch favourite eggs over asparagus! Now commence drooling:

Ingredients to serve one

  • 4 oz asparagus, steamed (weigh then steam)

Scrambled Tofu

  • 1/4 block of firm tofu, pressed
  • a few pinches/shakes of: garlic powder, onion powder, sea salt, turmeric, curry powder
  • 1 tsp nooch

Mustard Sauce

  • 1-2 tbs yellow or dijon mustard
  • 1.5 tsp nooch
  • garlic and onion powder, to taste
  • a pinch of salt
  • water to thin

Directions:

Prepare your sauce (just stir together and set aside). Steam your asparagus. In a small skillet (nonstick or cast iron), crumble your tofu over medium heat. Let it brown a little. Add your spices (not the nooch yet) and maybe a little water if it looks too dry. Lower heat to low and add your nooch. Scramble til everything is nice and combined and not all grain-y like. Remove from heat.

To Assemble:

Place your steamed asparagus on a plate. Top with your scrambled tofu and then top that with your mustard sauce. Eat!! It’s super yum.

After yet another long hiatus, I return…with a recipe!

Posted in Cakes and Cupcakes, Dessert, Dinner, Faux Meat, La Dolce Vegan, PPK, Recipe, Sandwich, Tofu, Uncategorized, Vegan Brunch, Vegan Dad, Veganomicon on May 28, 2010 by Danni

Hey guys, sorry it took me such a long time to post again. I was in an uncomfortable spot mentally with food. I couldn’t get myself to post anything…blogging was making me feel obligated to cook and bake when I didn’t want to, and being around food was making me feel rather uncomfortable. Fear not, that feeling has gone far, far away! I am doing my better with eating and whatnot and have been enjoying cooking more and more. For any of you out there like me who are afraid to eat, this is what worked for me: cook. Just do it. And cook what you like. Although you may not eat what you cook immediately, eventually you will feel like you’re missing out on NOT eating it and will try a little bit. And enjoy it. Seriously. That’s how I am at least (I came to that little realization after making the carrot bisque from VWAV). So enough of that…I obviously cannot list EVERYTHING that I’ve made within the past months, muchless days or weeks…but I can at least share the pics of the meal that I made for my mum’s b-day two days ago:

Black Beans with Chipotle with Adobo Sauce and Broccoli Polenta from Veganomicon

This was amazing (yes folks, I ate it! And man do I love spicy food.). I made everything as directed, except with the polenta, I ended up making kale polenta because I found that my broccoli went all moldy on me (sob).

Kale Polenta

Lower Fat Deep Chocolate Bundt Cake from Veganomicon

 And here’s the cake! Man was this rich and moist. One of the better vegan cakes that I have made. And I didn’t even have to make it low fat myself!! Woo hoo! I also used the Quick Melty Ganache from Vegan Cupcakes. Yum.

Ahh, I may as well share a fun vegan story. There once was a nasty meat eating man who killed squirrels (not kidding). He hated vegan food. One day, his rad-tastic vegan daughter made dinner for her family. That dinner included the amazing sausages (chorizo to be exact…) from VB. He at it, never knew it was vegan, and went on to be as miserable as ever. Minus the fact that he loved the dinner. He wasn’t miserable then…just to clear it up. So, the recipe I made was from Vegan Dad’s blog…the Penne with Seitan Sausage in Tomato Sauce. It was really good. I may just make that sauce recipe a regular for me…and the seitan sausage. I’ve been on a seitan making kick lately, honestly. I’m not so scared of it anymore. I’ve made those, the chicken seitan from LDV…and a bunch more. Next I’m gonna try my hand at seitan o’ greatness. I do prefer the steaming method to boiling.

And now the recipe that I promised!  This is a recipe for a totally liberal spicy (or not…) tofu and/or veggie wrap. I mean liberal. This wrap as as liberal as a tea party member is conservative and freaky:

The Liberal Wrap

Serves: 1

  • 1 large cabbage leaf (or any other veggie leaf. Or a tortilla. Or a flatbread. Or a savoury crepe. Whatev)
  • 1/2 C pressed firm tofu, cubed (or however many steamed veggies you want. Or both)
  • Spices to taste: I recommmend garlic powder, onion powder, paprika, cayanne pepper, salt, but use whatever you want
  • Hot sauce to your liking (added to the pan of tofu/veggies and spices)
  • 1/8 C ketchup, plus hot sauce to taste: Or if you don’t want it spicy at all, use a cheese sauce, or thai peanut sauce, or bbq sauce…anything to your liking. Just arrange your spice choices accordingly.

Mix up your sauce of choice.

In a nicely sized skillet over medium heat, saute your tofu (if using veggies, add about 1/2-3/4 C water to steam). Allow to brown (or until water evaporates.). Add spices, and then hot sauce (if using). Remove from heat and add veggies or tofu to your sauce and toss to coat. Place this all in your leaf of choice and enjoy!

Told you it was liberal. It’s more of a basic template than a recipe…but who cares. It’s good.

Cookies, Squash, Tofu – Oh My!!

Posted in Blog Recipe Cooking Challenge, Cookies, Dinner, Faux Meat, PPK, Squash, Tofu on November 14, 2009 by Danni

So I’ve pretty much been pwning the blog challenge today. I’ve been cooking up a bloody STORM! Okay, well I’m overreacting a little but I’ve done THREE things for the challenge (the minimum, so I can offically move on next week without feeling 100% lame!) So first of I made Isa’s loverly tofu scramble:

Scrambled Tofu

I made it plain, but it was such a good snack. I also added some curry powder to the spice mix…just because I’m obsessed with it. Haha.

 

Number two was the Peanut Butter Chocolate Pillows from Isa’s new book Vegan Cookies Invade Your Cookie Jar! I made these for my grandpa’s birthday tomorrow. They got my mum and very carnivorous little sister’s stamp of approval to make again…so yea! They’re a keeper 😉

Peanut Butter Chocolate Pillows

 

And number three went along with our very vegan supper tonight – Roasted Butternut Squash! Now of course we’ve made this before, but I just had to post this…I love squash. It’s the best. I’m eating some right now. I need to buy another squash 0_0

Roasted Butternut Squash

 

Also for dinner, we had some more roasted root veggies (not pictured…sorry) which consisted of…carrots, onions, potatoes, and parsnips seasoned with garlic and…basil? Yeah. I think it was basil. Good nonetheless. AND we also made Boca’s Original Vegan veggie-burger patties with marinara sauce and vegan mozerella cheese. We’re not telling my dad. He won’t eat the food otherwise. We get a real kick out of watching him eat vegan food when he doesn’t know it. He’s the biggest meat head ever. Seriously. And the biggest hillbilly ever, to go along with it. I mean…the guy goes freaking SQUIRREL hunting! There are seriously two squirrels in our freezer down in our cellar. EW! We won’t let him put them in the freezer we actually use for every day food. Ahg…

Bocas

 

Sorry to gross you out guys. Just try living with him…gah.

Update…plus the anatomy of a tofu scramble!

Posted in Breakfast, Recipe, Tofu on November 12, 2009 by Danni

A little change of plans. For the blog challenge, that is. I am going to make the broccoli quiche like I said I would, but now I also think that I’m going to make PPK’s Tempeh Helper and Easy Breezy Cheezy Sauce. I finally bought some tempeh today…5 grain low fat kind :] Yay. I also may make some gwam crackers from their recipes…and I FINALLY found a recipe for Vegan Marshmallows that require agar-agar powder that isn’t real weird. So depending on my level of laziness, I might make that stuff…What else. My grandpa’s birthday is in two days, so I’m thinking of making some cookies since mum is making a cake, and my aunt is making a berry pie. I mean…I gotta eat something at the party. Gawd. I’m thinking Mexican Hot Chocolate Snickerdoodles. People will like those 😉 As long as I don’t tell them that they’re vegan. You know, omnis are such wimps when you tell them that something’s vegan. I mean…when I make something the first thing that my carnivorous father asks is ‘Is there tofu in it?’ as if it’s a bad thing. Uhg, it just gets on me wick. Ahhg.

 

Now. Lets do something recipe-like. Almost. But not really. Topic of the day: The Anatomy of a Tofu Scramble. My way.

 

First off, heat an oiled skillet to medium heat.

 

What I like using for a tofu scramble is Mori-Nu vacuumed-packed lite firm tofu (well, that’s a mouthful!). For a single serving, I usually use half a package (aka 6 0z). I cut, pat dry, a move to a bowl. In the bowl I take a fork and mash away at the tofu. I like little to no chunks, but leave it as chunky as you want. Then I add seasonings: garlic powder, turmeric, curry powder (if you want…I just really like the heat it gives), nooch (nutritional yeast for vegan n00bs…totally optional), kosher/sea salt, pepper (optional…). Then mash again, or toss around if you want to keep it chunky. Now that you’ve done all o’ this prep work, transfer to your heated skillet and scramble around until nice and yellow and warm. Remove when they reach your preferred level of done-ness.

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I know what you’re thinking…what can I put in it? (you people who like to have stuff in your scrambles…) Anything! Just make sure your veggies are finely chopped. You could also put in fakin’ bacon, cheeze, leafy greens…whatever! And now your question is…how should I serve this scramble? Well, my two favourite ways are in a bowl of spinach, tossed, or in an ‘egg mcmuffin’ situation (as in toasted bread, your scramble, and a slice of melted cheese…with yves canadian ‘bacon’ if you want). Super yummy. And good at any time of the day!

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eggmcvegan