M cafe spicy peanut kale

This is my new favorite kale recipe - to die for!! It's meant for 1 bunch of kale but that just isnt enough because I could eat boat loads of this stuff (plus the peanut sauce is enough to coat 2 bunches)

Ingredients
1-2 large bunches kale
 (if you use two bunches of kale only use 1/2 cup water in your dressing)
¼ red onion, halved and sliced very thinly
*crushed peanuts are optional garnish - im always to lazy for this


Spicy Peanut Dressing:
½ cup peanut butter
2 T low sodium soy sauce
2 T brown rice vinegar
 (I use regular rice vinegar -tastes the same)
2-4 cloves garlic (to taste)
1 tbs agave
½ tsp. powdered ginger
¼ tsp. cayenne pepper
 *add more if you want it to be actually spicy!
pinch salt (or garlic salt)
1 cup hot water


Wash and de-bone the kale, ripping into bite sized pieces and put aside. Blend all peanut sauce ingredients together in a food processor until smooth and set aside. Sautee kale in a pot (because kale is so voluminous, pan's are to shallow) in ~ 1/4 to 1/2 cup water. Keep the lid on so it steams for about 5 mins, when kale is at the desired texture (should be softened/cooked but not pathetic and limp) drain of water (sometimes I skip this and just have runny sauce its still awesome) and toss in peanut sauce and sliced red onion. Enjoy hot or cold! (i like it best cold)

Szechuan Spicy Eggplant

This is a super quick and delicious way to enjoy eggplant without all the oil! (my new favorite dish! I think even dad will like it because the eggplant get super soft and totally saturated with flavor!)

Ingredients:
1 large eggplant diced
3 cloves garlic, minced
1 tsp sesame oil (or olive if you dont have sesame) for sautéing
1 tablespoon cornstarch
4 tablespoons water (plus more as needed)
couple handfuls chopped fresh basil
Sauce:
     4 tablespoons braggs aminos (soy sauce can be used too but this will drastically increase the sodium  
     and doesnt taste very different)
     1/4 fake chicken or veggie stock
     1-2 tablespoons siracha (depending on how spicy you want it!)
     1/2 tsp ground black pepper

Instructions:
-mix together all 'sauce' ingredients in a bowl and set aside
-mix together water and cornstarch in a separate bowl and set aside
-saute minced garlic in sesame oil for a couple mins in a saute pan until browning
-add diced eggplant and sauce and stir making sure sauce has coated all the eggplant, put a lid on and simmer for 5-8 mins (make sure it doesnt burn to the bottom of the pan! if it looks like its burning to the bottom of the pan at any point just add a couple tablespoons more water!)
-when looking dry add cornstarch mixture and chopped basil and stir again, replace lid and simmer until eggplant is soft (another 5-8 mins)...enjoy! (serve over brown rice)

vegan 'paella'

ok so this is delicious but probably doesn't taste like real paella as there is no fishy taste (not that Ive ever had paella so not that I would know :) feeds 5-6 ***NOTE: I halved this because it makes a ton


Ingredients:
1 onion, chopped
3 cloves garlic, minced
1 1/2 cup quinoa
1/4 teaspoon saffron, crushed ... OR turmeric if you dont have saffron
2 teaspoons Spanish smoked paprika
1/2 teaspoon ground cumin
dash cayenne (or more than a dash...I also added several diced hot peppers)
1 14-ounce can diced tomatoes
1 red or yellow bell pepper, chopped
1 14-ounce can light red kidney beans, rinsed and drained
2 3/4 – 3 cups vegetable broth
2 medium zucchini, halved lengthwise and sliced
1 cup fresh or frozen peas
1 can artichoke hearts, rinsed and cut into quarters 


Instructions:
Sauté onion and garlic in a deep non-stick skillet with a little oil (if you're using artichokes in a jar using the extra oil is tasty). Add the quinoa and saffron and cook, stirring, for another 2 minutes. Add paprika, cumin, cayenne, tomatoes, peppers, beans, and 2 3/4 cups vegetable broth. Bring to a boil, reduce heat to very low, and cook covered for 15 minutes.

After 15 minutes, check to see if more broth is needed. If it looks dry, add the remaining vegetable broth. Place the zucchini on top of the quinoa and re-cover. Cook for about 5 more minutes, until quinoa is done. Remove the cover, stir in the peas, and cook uncovered until peas are warm and all liquid is absorbed, about 5 minutes. Arrange the artichoke hearts on the top and serve. Add salt at the table, if necessary.

**NOTE: I added all the veggies at the same time so the zucchini would be more tender and the artichoke hearts would be mixed in...up to you though!

super easy mac and cheeze

I'm a sucker for mac and cheese (no surprises here...) and fortunately this is something that can be veganized in at least a semi-satisfying way! At least after 8 months of forgetting what real mac and cheese tastes like.


-boil however much pasta you want to eat (I use whole wheat) in veggie broth until it cooks down (so dont put in to much water because you want it to cook down not to strain it away).
-grate a package of follow your heart vegan cheese (chedder or mozerella).
-when pasta is ready, mix the grated cheese with the pasta ( a little remaining broth is ok) until it melts and enjoy!

mom's chocolate chia pudding

This is a yummy way to get useful omega 3's from chia!! And don't worry the you get used to the weird slightly slimy texture (yumm haha want to go out and make this now?!)


Ingredients:

• 1 ½ c. nondairy milk (I like almond the best for this recipe)
• ½ c. chia seeds
• 2 Tbsp. agave nectar
• 2 tsp. cocoa powder
• ½ tsp. ground cinnamon (plus more for sprinkling on each serving)
• ½ tsp. vanilla extract
• ¼ tsp. almond extract (optional)
• Pinch of sea salt

Instructions:

In a medium-sized bowl, mix together all ingredients.  Make sure all the chia seeds are saturated.  Using a whisk or a fork helps break up any clumps of cocoa powder that might form, since cocoa doesn’t like cold liquid very much!

Let the mixture sit uncovered at room temperature for about 20 minutes, at which point it should be thick & creamy.  Serve immediately or cover & store in the refrigerator.  If desired, sprinkle each serving with additional cinnamon & drizzle with a little extra agave and enjoy!

spinach artichoke dip

I made this on a whim one night because I was craving the dairy version by fusing about 6 different recipes I found online - and it actually turned out to be fantastic! Not a super healthy recipe but worth the calories. Serve with slices of toasted french bread.

Ingredients:
-1 ~12 oz package of frozen spinach, chopped
-1 jar of artichoke hearts, chopped
-1/2 yellow onion (or just use the whole thing...whatevs), chopped
-cayenne or paprika for dusting

-cream sauce
     -1/2 cup raw cashews (soaked for 1 hour or more...if you didnt plan ahead its fine, it will just be a      
      little less smooth no big deal)
    - 1 12oz package silken mori-nu tofu
     -1/2 cup non-dairy milk
     -1-2 small cloves garlic
     -1 tbsp lemon juice
     -1 tbsp dijon mustard (or more to taste)
     -1 tbsp miso paste (I've found color doesn't matter)
     -1 tbsp tahini
     -1/4 cup nutritional yeast flakes

     -splash apple cider vinegar

Instructions:
-preheat oven to 350
-sauté onion in a little earth balance for about 5 mins, then add artichokes & spinach for an additional ~6 to 10 mins or until soft
-blend all cream sauce ingredients in a food processor until totally pureed
-toss artichoke mix with cheese sauce mix and spread into greased glass baking pan
-sprinkle with cayenne (or paprika if you dont like spicy)
-bake for about 25-40 mins (depending on desired firmness, longer bake time = firmer dip) until hot and a little brown on top
-serve with crusty french bread and enjoy!

mango mousse

This is a perfect delicious summer dessert. I made this for a picnic/jazz concert at the Hammer museum and it was perfect! (healthy too :) oh and mine definitely didnt look as pretty (this is another internet pic...but I did serve it with slices strawberries wich made it extra delicious!)


Ingredients:
-1 bag of trader joes frozen mango halves (~4 mangos --> you can of course use fresh mangoes if you want but frozen is more cost efficient and results in firmer texture...if you use fresh mangos add 1/2 cup of ice)
-either a can of coconut milk -OR- 3/4 cup soy milk and 3/4 cup sweetened vanilla almond milk
-2 tsp agave necter (*NOTE* this is optional, I made mine with the soy/almond milk combo and chose not to add additional sugar - it came out light, creamy, and refreshing instead of overly sweet)
-2 tsp agar agar (which is what most online recipes call for...I used 3 tsp cornstarch instead because I didnt have agar agar) 


Instructions:
-bring non-dairy milk and agave if using, to a boil over medium high heat
-reduce to medium heat and add agar or cornstarch, stirring constantly
-whisk for about 5 mins until powder has disolved
-combine mangos, and milk mix in a blender and puree 
-poor into serving dishes and refrigerate for at least an hour
-garnish with strawberries and enjoy!

roasted brussel sprouts with mushrooms and balsamic vinegar

This recipe came to me from one of the other vegan food blogs I loosely follow, Julia's Vegan Kitchen. Its simply delicious and is definitely one of those recipes that has the ability to convert even brussel sprouts haters...


Ingredients:
-1.5 lbs brussel sprouts
-4 shallots or green onions, sliced
-10 whole garlic cloves, peeled 
-.5 lbs white mushrooms, sliced
-1/4 cup olive oil
-3 tbs balsamic vinegar
-2 tbs fresh rosemary, chopped (dried ok too)
-salt/pepper to taste


Instructions:
-preheat oven to 425
-removed blemished outer leaves from brussel sprouts and slice in half
-toss all ingredients together and place in greased 9x12 baking dish
-bake uncovered for 25 mins
-stir and roast an additional 20-25 mins
-enjoy! 

golden mushroom gravy

This recipe is a Colleen Classic - perfect as is! I (much much) prefer my pureed but some like to skip this step and leave it chunky.


Ingredients
2 teaspoons nondairy butter (Earth Balance...or you can use a drizzle of olive oil to saute the onions/mushrooms and this still tastes amazing and is lower-cal)
1 yellow onion, chopped
1 pound white mushrooms, chopped
3 tablespoons all-purpose flour
2 cups vegetable broth
2-3 tablespoons tamari soy sauce (I find 2 to be enough because I like things lower-sodium but this should obviously be to taste)
2-3 tbs fresh rosemary, chopped (dried ok)
Pepper to taste


Instructions:
-saute onion and mushroom over high heat, stirring frequently about 15 mins
-in the meantime, use a separate pot to whisk together flour, stock, tamari, chopped rosemary, and pepper and heat on low/medium
-when lump are gone from the flour/broth mix in onion/mushroom mixture and continue to cook on low/medium until thickened (several minutes)
-puree in a blender or with a blending stick and enjoy! (obviously play with the flavor if anything needs to be adjusted at this point)

roasted potatoes and wilted kale with spicy tahini dressing

 

This is straight up amazing. Its actually my favorite dish probably ever! A friend emailed me a recipe that I altered here because she knew I love kale (really was making fun of me for getting excited about the 'sale on kale' at whole foods, but hey it worked out for me :) anyway, make this and you wont be disappointed.

Roasted Potatoes and Wilted Kale
1 pound sweet potatoes
1 pound regular potatoes
1/3 cup olive oil
4-8 cloves peeled garlic (depending on how much you like garlic!! it gets roasted so its not that intense)
3/4 pound (1-2 bunches) chopped kale with the ribs removed
1/2 tsp of each salt, peper, garlic and onion powder, or to taste

Creamy/Spicy Tahini Dressing
1/4 cup well stirred tahini
4 tbs water
3 tbs lemon juice
1 garlic clove
1-3 tbs siracha (basically to taste depending on how spicy you want it dressing should be pink though)

Instructions:
-preheat oven to 400
-cut and peel the potatoes into 1/2 to 1 inch cubes
-toss with oil, whole garlic cloves, the salt/pepper and garlic/onion powder
- spread evenly on baking sheet (sheet should be covered in tin foil) and roast for 30 mins stirring every 10 mins
-meanwhile, toss the shredded kale in a (tiny) bit of oil (optional...I use m spritzer) and sprinkle with more garlic powder (note: this is NOT garlic salt)
-add the kale for the last 5 mins of cooking, just enough time to wilt it
-to make the tahini sauce:
          -in a food processor, puree tahini, lemon juice, water, garlic, and siracha
          -if to thick add more water
-after kale is wilted remove from oven, stir potatoes, garlic and kale together and drizzle with tahini and enjoy!

strawberry shortcake parfait..yummmm

So I had a (better) version of this at Native Foods the other day and decided to come home and try to recreate it. And semi-surprisingly it actually came out delicious!

'sponge' CAKE:
1 tsp cornstarch
1/3 cup vegan milk (I used vanilla almond milk but it doesnt matter)
3/4 cup sugar
pinch salt
1 tsp vanilla extract (I probably put a little more in)
1/3 cup canola oil
1 cup cold water
2 cup flour
3 tsp baking powder

-Preheat oven to 375 degrees. Lightly coat one 11 by 13 inch cake pan with oil or butter, then lightly dust with a little flour.
-In a large mixing bowl whisk the corn starch and the vegan milk until frothy
-add the oil, water, sugar, salt, and vanilla --> mix well
-sift in the baking powder and flour and mix thoroughly with other ingredients
-pour batter into baking pan and bake for about 20 mins or until done (tooth pick should come out clean but it wont really brown up and its better to under cook because your about to make a mushy parfait and you want this to resemble sponge cake so you dont want crunchy bits!

CUSTARD:
1/3 cup sugar
pinch of salt
2 tbsps cornstarch
1.5 cups vegan milk (I used soy)
1 tsp vanilla extract
1 tsp almond extract
1 tbsp earth balance butter

-combine sugar, salt, and cornstarch in a saucepan, add milk and whisk together
-bring the mix to a light boil over medium heat while whisking constantly.
-lower to a simmer and whisk until thickened about 5 mins
-remove from heat and add earth balance and both extracts.
-pour into a bowl and let cool (it will continue to thicken as it cools)

OR
-vanilla almond milk (this is a healthier alternative and honestly I think tasks just as good but it looks less fancy)

STRAWBERRIES:
-as many strawberries as you can afford :)
-toss in a little sugar if you want (its still good if you dont)

ASSEMBLE:
layer cake, custard, and berries in a clear glass and serve! OR if using almond milk, layer cake and berries and pour almond milk over the top --> either way enjoy!

Walnut and Lentil Pate

(yields 1 3/4 cups)

1 cup raw walnuts
1 1/2 cups cooked lentils
2 tbsp water
1 tbsp tamari or nama shoyu
2 tbsp lemon juice
1 tsp tarragon, dried
1 tsp thyme, dried
1 tsp parsley, dried
1/4-1/2 tsp onion powder (or a bit of fresh onion, chopped, if you like)
2 tbsp extra virgin olive oil

Place walnuts in a food processor and process till they’re ground finely. Add all remaining ingredients except for oil and process till smooth. You may need to scrape down the sides of the bowl a few times, and you may also need to add a little water to thin it. After the mix is well combined, add the olive oil in a thin stream with the motor running, reserving just a drizzle to top the spread with.

Liz Castle's Chocolate Lava Cupcakes

The world thanks you, Liz Castle !!

For Ganache

Heat 1 cup coconut milk

Add ½ 1b Ghirardelli chocolate chips (they are vegan)

Melt together on stove

Refrigerate until firm

For Cupcakes

1 cup coconut milk (or any other milk such as soy or rice)

1 t apple cider vinegar

¾ cups sugar

1/3 cup canola oil

1-2 t vanilla extract

1 cup flour

1/3 cup unsweetened cocoa powder

¾ t baking soda

½ t baking powder

¼ t salt

Preheat oven to 350 degrees

Wisk together milk and vinegar- let sit for 10 minutes

Add sugar, oil, and vanilla

Beat until foamy

Add dry ingredients to wet ingredients

For plain cupcakes…

Fill paper baking cups about 2/3 full

Bake in 350-degree oven for 18-20 minutes

For ganache filled cupcakes….

Fill stiff paper baking cups 1/3 full with the batter

Add about a tablespoon of ganache

Continue filling baking cups to about 2/3 full

Trust that the cupcakes are done when they look puffy

This will take 18-20 minutes

Don’t bother checking as the center will be wet!

Swiss Chard with Lemony Tahini and Cashews

This is also great with collards or kale.
This recipe serves 4

Ingredients:
1/2 c tahini
juice, and yes Liz, ZEST, of 1 large lemon ( :
1 garlic clove, peeled and smashed
2 lbs. chard, collards, or kale
3 T olive oil
2 c chopped onions (Ben can do this!)
1/2 c roasted cashews broken in pieces

Directions:
process the tahini, 1/4 c juice, zest (don't leave this out Liz....) and garlic in a food processor. Add 1/3 to 1/2 c cold water until smooth. Add S & P.
Wash greens and cut into 1/2 in. pieces. Heat the oil in a large non-stick skillet, add the onions and cook over high heat, stirring constantly, for 3 min. Add greens and cook over high for 5 min. Add a pinch of salt and continue cooking for another 5 min. Transfer to a platter, drizzle with the tahini sauce, and sprinkle with cashews.

Healthy Smashed Sweet Potatoes with Honey

OMG, this is yummy, and sooooo easy!
This recipe serves 4-6, so you might need to half it depending on your needs

Ingredients:
2 1/2 lbs. sweet potatoes, peeled and chopped
1 c chicken broth, not
1/4 c honey (or agave works too)
juice of 1 lemon
salt and pepper
freshly grated nutmeg, to taste (don't leave this out- wow!)

Directions:
boil potatoes until tender, drain and return them to the hot pot. Mash with all other ingredients except the nutmeg- save this for the top!

Irish Oatmeal Banana Bread from Mom

This recipe was easily adapted from the McCann's banana bread recipe on their website- actually any quick cook oats will do ( :

Ingredients:
1/3 c earth balance butter
1 c sugar or substitute 2/3 cup agave
1 egg (use ener-g egg replacer)
1 banana
1 c whole spelt flour (yum!)
1/2 c McCann's quick cooking oatmeal
2 t baking powder
1/2 t salt

optional:
1/4 c walnuts or pecans
1/4 c candied citrus peel

directions:
Cream the butter and sugar. Add the egg replacer and mix well. I like to add the dry ingredients next to mix well and then pulse in the whole banana last to leave it a little chunky. stir nuts in last if desired.
Spread mixture into a greased loaf tin. Bake at 350 degrees for about 45-60 min.

Breaded Fried Eggplant and Kale-Garbanzo Yum

Breaded Fried Eggplant



1 medium large eggplant, scored and cut into 1/2 inch rounds
1 cup fine bread crumbs (we toasted bread and pounded it in a pinch)
2 tablespoons dried parsley
1 tablespoon dill
1 tablespoon paprika
1 tsp ground garlic (ginger, too, if you want...I know Liz won't want!)
salt and pepper
1 cup oil
1 cup flour
1/2 water

Once your eggplant is scored and cut in rounds, sprinkle salt on both sides of the eggplant cuts, then let sit for 20 or so minutes. Use paper towels to blot out extra moisture. Mix bread crumbs, herbs, spices, and any other ingredients you find tasty in one bowl. In another bowl, mix flour and water until you have a runny paste (this paste is to avoid using eggs as a binding agent between eggplant and breading).

Bring a liberal amount of the oil (1/2 cup or so) to medium heat in a pan. Dip eggplant rounds in the flour paste, allow excess flour-water to drip off, dip both sides into the breading. Allow 3-4 minutes per side in the oil, which should be at least half of the height of the eggplant--I suppose you could go more or less depending on your oil taste--and remove once both sides are a crisp brown outer. For good measure, use a fork to get test if the eggplant is tender.

Serve with horseradish sauce or perhaps a vegan tzatziki (does this exist?). Or, make a delicious sandwich with veggie sauces, lettuce, etc.



Kale-Garbanzo Yum

1 head of kale, chopped
1 can of garbanzo beans
lemon juice
oregano, dill, cayenne, basil, salt, pepper, any of your favorite flavors.
vegetable broth
garlic, minced
oil

Brown a clove or two of minced garlic in a large pan, then add about a cup of vegetable broth when the garlic is golden. Add kale and garbanzo beans and simmer until the veggies are tender and the vegetable broth nearly gone. Add a tablespoon of lemon juice, all your favorite spices and herbs, and serve as a lovely side to any meal!

Spicy Chinese Green Beans

 
Ben and I brought this as a picnic lunch to the farmed animal sanctuary Animal Acres...very zen lunch (that is until the chickens came to eat our lunch haha).

Serves 2; prep time ~20 mins 

Ingredients:
-1 lbs fresh green beans
- handful of raw cashews
- 1/2 package of firm or extra firm tofu
- 2 tbs soy sauce (or braggs aminos)
- 1 tbsp unseasoned rice vinegar
- 1 tbsp (or to taste) chili paste like siracha  - although be careful some of these sauces have fish oil in them....
- 1 tbsp chili oil (or sesame oil if you don't like spicy)
- dash ground ginger (or fresh if you like it...gross)
- 2 cloves diced garlic
- rice if you want to serve it with a carb

Instructions:
- start the rice if you want it
- prep green beans by chopping ends off
- saute garlic and cashews in chili oil for 2ish mins
- meanwhile mix all other ingredients (except green beans and tofu) in a separate bowl
- then add the green beans, tofu, and sauce mix and stir-fry for 5-7 mins
- serve with rice and enjoy!

Herbed 'ricotta'

this can be used on anything, as a sandwhich spread, pizza cheese or creamy sauce, baked with pasta, in lasagna, stuffed in shells etc. origional recipe is made with no soaked cashews so that would work too (and be lower calorie), but I think the flavor is better with nuts.


Yeilds 2 cups, prep time 5 mins.


Ingredients:
- 1 box mori-nu silken tofu
- 1 cup raw cashews (soaked over night...its fine if you don't do this but the texture is smoother if you do)
- 1/4 cup olive oil
- 1 tsp basil (I used all dried herbs but I suppose it would be better with fresh?)
- 1 tsp oregano
- 1 tsp salt
- dash of black pepper
(other spices could be good too...like thyme or parsley)

Instructions:
- blend all ingredients to a fine paste

*NOTE: when I make this I usually blend in some steamed veggies (like broccoli or zuccini to enhance the nutritional value - it does change the flavor but not by much)

Samosa Latkas

with spicy cilantro chutney 

yummm...so this recipe was born of the fact that whole foods didnt have any samosa wrappers so I decided to make the samosa filling anyway and just pan fry it like a latka! Turns out to be healthier as well becuase the samosa aren't fried (I'm using my fantasic new oil spritzer which mists instead of drenches my food in olive oil! As a side note I seriously use this for everything and although some brands of misters are sub par I have found an awesome one...Ill post the brand later). Plus the cilantro chutney is to die for...the more chilies the better!

Samosas serve 1 hungry person (skimpy recipe...double it at least!!) Cilantro chutney serves 2 as a condiment 
Prep/cook time: ~20 mins if using leftover potatoes longer if making your own

Ingredients: **I have to admit I eyeballed the main ingredients (potatoes, onion & peas) to get the proportions I like so this is an approximation.
- 1/4 cup diced yellow onion
- 2/3 cup thawed frozen peas
- 1 cup leftover mashed potatoes (made mine from scratch...didnt take that long just microwaved the potatoes and mashed them with a fork so there were chunk left - I like the lump consistency but by all means puree away!)
- 2 tsp mustar (seeds or ground works)
- 1 1/2 tsp garam masala
- 1 tsp cayenne (optional) 
- 1/2 tsp salt
- 1/2 tsp turmeric

Instructions:
- saute onion in a little olive oil for 2ish mins
- add peas and spices and cook 2ish more mins
- stir in potato and cook until heated through and remove mixture from stove (I had to stir in the potato in a separate bowl bc it was easier but whatevs works for you is fine)
- heat a little oil in a separate pan (or the same one after the mixture is put in anther bowl)
- form samosa mix into pancake shaped patties and pan fry until crisp on outside (you dont need that much oil, I just spritzed each side of the latka)

Cilantro Chutney
This would be divine on anything...unless you think cilantro tastes like 'hellweed' *cough* murat *cough*

Ingredients:
- 1 large bunch cilantro
- 3-4 chopped serano chilies (or less if you dont like spicy)
- 3 tbsps fresh squeezed lemon juice
- dash ground ginger (or fresh if you like that...yuck)
- 1 1/2 tsp salt
- 1 tsp ground cumin (seeds would work too)
- 1 tsp sugar
- 1 tsp oil

Instructions:
- blend all ingredients except cilantro to a paste
- slowly add cilantro and blend to a paste and enjoy!

*NOTE: you can make extra and freeze it in ice cube trays if you want!

best baked tofu 'jerky'

Baked tofu is awesome. Perfectly chewey texture, really thoroughly flavorful BUT really unfordable on a student budget - unless - you make it yourself. This being said, I've made baked tofu a couple times (just simple marinade of soy sauce and lime juice compliments of Hannah and Des has been my fav recipe thus far) and it was only ok at best and no where near as good as packaged baked tofu. That is until now!!

This recipe is similar to the smokey miso tofu on Vegan Yumyum but with Liz tweaks. As far as I'm concerned this is 'miracle tofu' because both Bonje and Dad said they liked it (unprompted and unheard of!!) Ben even tried it but needless to say he didn't like it that much - this miracle only goes so far...

(so was this build up dramatic enough to get you to bake some tofu?!)


1 hour prep/bake time.
Makes 18-20 tofu 'jerky' slices.

Ingredients:
-1 block of firm tofu (medium or extra firm will work too...the firmer the tofu the chewier the 'jerky')
-2 Tbs red miso paste (or miso mayo which is easier to store...may fav flavor is red pepper)
-2 Tbs lemon juice
-2 Tbs soy sauce (or Braggs liquid aminos if you're on a low sodium diet)
-1 Tbs nutritional yeast (gives things a cheesy flavor)
-1/2 tsp smoked paprika (or 1/4 tsp liquid smoke...I like the paprika better)

Directions:
-preheat oven to 425.
-Thinly slice the tofu (maybe 1/4 of an inch thick) and lay out in baking pan.
-Mix the rest of the ingredients together in a bowl and pour over the tofu, completely covering it. I like the tofu to be immersed in the seasoning because it yields more thoroughly flavorful tofu 'jerky' this means (depending on the size of your pan) you might need to increase or even double the seasoning recipe.
-bake at 425 for about 45 mins (or when tofu reaches desired texture) and flip tofu slices half way through baking time.

This tofu 'jerky' is great in salads, on sandwiches, stir fries, or as stand alone snacks...enjoy! And again I forgot to take photos so I picked a similar looking one online!

broccoli soup

super fast, easy, and delicious!!

I had this at home over Christmas break, my Mom made it from a Suzanne Summer's 'get skinny' cookbook (although if getting skinny is a priority try the oil instead of the butter or skip it altogether and ditch the sour cream!) Because it is a broth based soup it is very lite, but this also means you should choose a broth you like the taste of because it can have a drastic effect on the soup's flavor (for me this means avoiding vacuum packed pre-made broth). If you prefer creamy soup - or just want to add some extra protein - puree a package of organic silken tofu into the soup. This will add a creamy texture and flavor (and no Ben it wont taste like tofu after its pureed with all the other flavors).

prep/cook time: 30 mins or less
feeds 2 hungry people (this recipe was supposed to feed 4 - 6 people....we added 2 extra cups of broth and it still only fed 3! ...maybe this is how Suzanne got skinny haha)


Ingredients:
-2 tbs earth balance (or olive oil)
-1-2 heads of broccoli (depending on the desired texture/thickness you want)
-4 cups veggie broth (my favorite is the 'no-chicken broth' powder often sold in bulk at natural foods stores but any broth cubes or pre-made broth will due)
-pepper to taste (salt from broth cubes should be sufficient but add more if desired)

Garnish:
-dollop vegan gourmet sour cream (a little healthier and a much tastier brand than toffuti!!)
-chopped chives
-siracha (if you want it spicy)

Directions:
1. stir fry broccoli in earth balance about 7 mins
2. add stock simmer for 20 mins
3. puree with blending stick, blender, or cuisinart
4. serve with garnish!

PS I didnt remember to photograph this so this is a random broccoli soup recipe from google images but hey they pretty much all look the same!