I have come to the conclusion that I do not like to eat tofu all by itself. I don't mind it in stir-fry, or scrambled tofu, or things like that, but by itself as a main course, I just don't dig it. I made VeganYumYum's Sweet n Sour tofu recipe using pre-baked garlic/herb tofu and coated it with her sauce. It was good, and everyone else cleaned their plates (which I find funny since I forced tofu on everyone, and I'm the only one not digging it!)
The Brussels sprouts were quite good, although I don't like to roast veggies too often. These were lightly coated with an olive oil/salt/pepper mixture and baked at 400 for about 1/2 hour.
The potatoes were something I sort of remember from when I was a kid. Cubed white potatoes, melted Earth Balance and fresh parsley. I used a little dried parsley too since my parsley plant isn't growing much right now.
Tuesday, January 22, 2008
Saturday, January 05, 2008
Inspired by this post at Eat'n Veg'n, we had probably the BEST dinner we have had in a really long time. It was a vegan feast that hit its mark! The picture sucks and doesn't do the dinner justice, but it was very good.
First up are the enchiladas. Finely diced zucchini, cauliflower, red bell pepper, onions, corn and potatoes wrapped in a tortilla. Drizzled with some enchilada sauce, baked for 35 minutes at 350, then topped with a blend of lettuce, radishes, carrots and green onions. Mmm, so good.
Next, the Mexican rice. The recipe is a mix of about 4 different recipes, so I guess I get to call it my own :)
2 cups long grain brown rice
3 cups vegetable broth
1/2 cup tomato sauce
1 can diced tomatoes, with juice
1/4 cup onion, diced
1 clove garlic, minced
1/4 cup green bell pepper, diced
1/2 teaspoon cumin
1/2 teaspoon chili powder
Put everything in rice cooker and cook! Your rice cooker might have different water-to-rice ratios, so modify as necessary. When finished, add some peas for an extra veggie kick!
Third on the menu - guacamole with chips. The guacamole is Alton Brown's recipe. I made it as written, except I forgot the garlic and I let it sit in the refrigerator for an hour. Very good recipe.
3 Haas avocados, halved, seeded and peeled
1 lime, juiced
1/2 teaspoon kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon cayenne
1/2 medium onion, diced
2 Roma tomatoes, seeded and diced
1 tablespoon chopped cilantro
1 clove garlic, minced
In a large bowl place the scooped avocado pulp and lime juice, toss to coat. Drain, and reserve the lime juice, after all of the avocados have been coated. Using a potato masher add the salt, cumin, and cayenne and mash. Then, fold in the onions, tomatoes, cilantro, and garlic. Add 1 tablespoon of the reserved lime juice. Let sit at room temperature for 1 hour and then serve.
And finally, we had some black beans with spinach and a mix of steamed broccoli and cauliflower. I didn't get a picture of these, but it rounded out the meal nicely.
All around it was a great meal, and if you want better pictures of what this feast looks like, check out the Eat'n Veg'n blog!
Oh, and the 14 veggies:
4. red bell pepper
10. green bell pepper
12. avocado (technically a fruit, but hey, who's counting)
Don't forget the onions and garlic too!
Friday, January 04, 2008
This dinner turned into a big mess..or so I thought at first glance.
First, I realized that I really like my tofu flavored and baked before I use it a recipe. Somehow I forgot this and tried to make it as the recipe stated. And, like I knew it would, it was still soft and spongy when done. *Kicking my own butt*
Then, I made the recipe as stated, but killed the cashew-ginger gravy/sauce by cooking it too long. And yep, just like the recipe said - it turned into a pasty-gluey-icky mess. And I think I added a wee bit too much ginger..next time I'll measure it out better.
After that - you see how this is quickly turning into a disaster - I realized that I forgot to make the rice. *Another swift kick*
Okay, no rice, looking at the broccoli we were going to have as a side, I decided to put the tofu and sauce over the broccoli. It's just too bad that I WAY over steamed the broccoli. A big mushy mess. *A really hard kick in the rear*
I apologized to everyone as we sat down to dinner, told them all the mistakes I made, and how if everyone would just give it the old college try I would be happy. Well, I couldn't even give it the old college try. I decided to make a salad real quick. Well, while I was making the salad, a funny thing happened. People started eating! Not only eating but asking for more! What!?!? Even Boo ate three pieces of the tofu. WOW! What happened!?
Turns out that I was the only one who cared about gummy sauce, spongy tofu, and mushy broccoli. (Not to mention the green bean salad from yesterday that didn't reheat so well.) Hmm.
Whatever, I'll take it. Next time though I will prebake the tofu, use less ginger, watch the sauce carefully so it won't gum up and make sure to not over steam the broccoli. And, forgetting about the rice actually led to a great "serve it over broccoli" discovery.
Make no mistake, the recipe is a great one, it just happened to fall in the hands of an inexperienced, not-so-good-anyway cook, and, well, you can see what happened.
No picture, because as was par for the course today, I could not find the camera. :(
Recipe Source: Dreena's Vegan Recipes
1/3 cup cashew butter
3½ tbsp tamari
3 tbsp apple cider vinegar
2 large cloves garlic, chopped
1 tbsp fresh ginger, peeled and chopped
2 tbsp agave nectar
¾ cup water
1 pkg (12-oz/350-g) firm or extra-firm tofu (frozen or fresh), sliced ¼–½ -in (5–10-mm) thick squares and patted to remove excess moisture
Preheat oven to 375°F (190°C). Using a hand blender or food processor, combine cashew butter, tamari, vinegar, garlic, ginger, and agave nectar and purée, until cashew butter is incorporated and mixture is smooth. Add water and purée again until smooth, scraping down sides of bowl as needed.
Pour a little of mixture into an 8x12-in (20x30-cm) baking dish to cover bottom, then add tofu and pour in remaining sauce to cover evenly. At this point, either cover and refrigerate to marinate for 1 hour or more, or bake immediately.
To bake, cover with aluminium foil and bake for 15 minutes. Remove cover, stir well, and bake again uncovered for 5–7 minutes, until sauce has thickened (lightly stir if necessary). Do not overbake, or the sauce will become too thick and pasty.
-Double the sauce (double the recipe, except the tofu)
-Chop/grind some cashews for the top after serving
Thursday, January 03, 2008
Recipe Source: Yeah, That "Vegan" Sh*t
(by way of Vegetarian Times)
2 T. chopped walnuts
1 c. packed fresh mint leaves
1/2 c. packed fresh parsley leaves
1/3 c. olive oil
1 T. chopped fresh ginger
1 T. fresh lime juice
1 clove garlic, minced (about 1 tsp.)
1/4 t. sugar
1/2 t. salt
1 1/4 lb. new potatoes, scrubbed and halved
1 lb. green beans, or 1/2 lb. green beans and 1/2 lb. wax beans, trimmed
Toast walnuts in small skillet 4 to 5 minutes over medium heat, or until nuts are fragrant, shaking pan frequently. Cool.
Purée walnuts, mint, parsley, oil, ginger, lemon juice, garlic, sugar and salt in food processor or blender until smooth, stopping to scrape down sides of bowl once or twice. Transfer to bowl. Press plastic wrap onto surface of pesto to keep from turning brown, and let stand at room temperature for 1/2 hour, or up to 3 hours.
Bring large pot of salted water to a boil. Add potatoes and cook 8 minutes. Add beans, and simmer 4 to 5 minutes more, or until vegetables are tender. Drain.
Transfer vegetables to large bowl, and toss with pesto. Serve warm or at room temperature.
(Original recipe from the Vegetarian Times)
-Didn't like the mint; use all parsley next time
-Forgot to toast the walnuts
-Used frozen cut green beans/russet potatoes. Would be a better dish with fresh, long beans and small red potatoes