Dynamite Tofu With Rice and Broccoli Want to take your typical meal of tofu, rice, and veggies up a notch? There’s nothing dull or boring about this tofu meal made with a sweet and spicy sauce and paired perfectly with steamed rice and broccoli. This meal keeps well overnight, and makes for the perfect leftover lunch the next day. The piquant and spicy aroma is mouthwatering, which causes my coworkers to look at my lunch with envy. Dynamite Tofu With Rice and Broccoli 1 lb. extra-firm tofu, drained and cut into 1-inch cubes 1/4 cup cornstarch 1/3 cup sesame oil 1/4 cup soy sauce or tamari 1/4 cup hoisin sauce 1–2 Tbsp. Preheat the oven to 400°F.Lightly coat the tofu cubes with the cornstarch. Makes 4 servings
Spicy Buffalo Cauliflower 'Wings' Looking for a healthier (and kinder) alternative to chicken wings? Try these juicy, tangy, and spicy buffalo cauliflower “wings”! Deliciously versatile and with just enough “kick,” these bite-sized pieces of cauliflower offer an eerily similar experience to eating chicken wings. With all the flavor and none of the guilt, this is a secret-weapon recipe that every vegan cook should have in his or her kitchen. SpicyBuffalo Cauliflower ‘Wings’ 1 cup water or soy milk 1 cup flour (any kind will work—even gluten-free!) Preheat the oven to 450°F.Combine the water or soy milk, flour, and garlic powder in a bowl and stir until well combined.Coat the cauliflower pieces with the flour mixture and place in a shallow baking dish. Makes 4 servings Homemade Almond Milk The following article was written by Kaycee Basset and originally appeared on Vegan Machine.com. Almond milk is my favorite kind of milk! Not only is it the healthiest (in my opinion), it also tastes the best. Almond milk is loaded with protein, calcium, and vitamin E, typically having more protein and calcium than mammal’s milk. There are many different ways to make almond milk. There are recipes for cooked, uncooked, and raw versions, and you can pick from a variety of flavors, including plain, unsweetened, vanilla, chocolate, cinnamon, and more. Making almond milk will be a two-day process if you decide to blanch the almonds (cook them to remove the skin), so if you get a craving, start making it right away. My favorite almond milk recipe is for a cooked version flavored with vanilla and cinnamon. Vanilla Cinnamon Almond Milk 1 1/2 cups raw almonds 1 tsp. vanilla extract 4 cups water Pinch of cinnamon Blanching Making the Almond Milk Get creative!
vegan curried potato hash with baby spinach Uh, it's cold. Not sure if anyone's mentioned that yet. Had you noticed? White Bean Soup I didn't make this soup today. grits ‘n greens ‘n tomatoes Hello all! homemade tomato juice (and gazpacho) Howdy! summer rolls My deadline for posting summer rolls passed last fall, but the opportunity rolled back around just yesterday. harissa Not being much of a condiment-lover, I usually eat my fries plain, and would opt for a dry sandwich rather than one slathered with mayonnaise. black bean and wild rice soup Soup, to me, is something to be thrown together from odds and ends lurking in the fridge and pantry. coconut tofu with ginger and lemongrass Oh, hi there. ratatouille a.k.a. ratatouille, sort of. detox soup "I wonder what Jen's been up to?" pomegranate-chile tofu [cue dramatic voice-over] Previously, on eat your vegetables...vanilla bean-flecked milk transforming into yogurt! roasted butternut squash soup Oh, hi there. lentil stew with spinach and potatoes
3 Ultra-Satisfying Vegetarian Fall Soup Recipes Image via: Sneakerdog Every year, when it starts getting cold, I crave soups and stews packed with greens and garlic. To me, it’s the ultimate comfort food: hot, healthy, and vegetarian. I love to experiment with seasonal ingredients like apples and butternut squash, and add in favorites like spinach and hot spices. Here are three filling, unbelievably delicious meat-free soup recipes that will be in rotation in my soup pot this season. Garlic, Chickpea and Spinach Soup By Sneakerdog 2 tablespoons olive oil 4 garlic cloves, crushed 1 onion, chopped 2 teaspoons ground cumin 2 teaspoons ground coriander 5 cups vegetable stock 12 ounces potatoes, diced More after the jump! 15 ounces can chickpeas, drained and rinsed 1 tablespoon cornstarch 2/3 cup Silk(tm) cream (or other non-dairy cream) 2 tablespoons light tahini 7 ounces spinach, shredded cayenne pepper salt and pepper, to taste Heat the oil in a saucepan and cook the garlic and onions until soft and golden. Makes 4 cups Serves 6 to 8
Good, Holy Heck Portabella Burgers People. I know you’re busy. I know you’ve got things to do and people relying on you. Hogwash. There is nothing more important than you grabbing your keys, hightailing it to the grocers, and buying everything you need to make these burgers stat. Yes, I said STAT. Thing is, I can prove to you how awesome these burgers are by telling you a story. I was working on a bunch of freelance recipes this morning. Do you see where this is going? Hmmm. And then, good high and holy heck. Topped with tomatoes. Suddenly I realized…Tablespoon wasn’t getting this recipe. Yes, I just said Basil Mayonnaise. Hello? What?! Because I didn’t want to do this to you. These are seriously the best portabella burgers ever. Dishing up real-food recipes and really good desserts » Stacked Roasted Vegetable Enchiladas 1K+ This is such a great dish. It’s customizable. It’s fairly healthy. (Hello, check out all of the veg!) And it’s pretty. I love pretty food. Any meal that starts out with a giant pan of roasted vegetables is a winner to me. I love ooey-gooey, cheesy enchiladas, but I thought this fresher, lighter version was great as well. Feel free to switch out the vegetables or cheese for those you like, add some beans or shredded chicken of your family is particularly carnivorous, or even use flour tortillas if you don’t have (or like) corn. by Andrea Chesman. (No, I’m not getting sponsored to rave about her book.
Vegetarian Cold Sesame Noodles March 11, 2014 Cold Sesame Noodles Serves 2 to 3 Adapted from Saveur Ingredients: ½ lb whole wheat spaghetti, cooked al dente, according to package directions (soba noodles also work, but I find they have a slightly bitter after-taste that’s distracting) – $2.19 4 Tablespoons sesame oil, divided – stock 2 Tablespoons low-sodium soy sauce – stock 1 […] Read the full article → Classic Chickpea Hummus February 17, 2014 Classic Chickpea Hummus Makes about a pint Slightly adapted from Simply.Food Ingredients: 15-oz can of chickpeas (aka garbanzo beans), drained and rinsed – $1.29 1 clove garlic – stock 2 tablespoons water – stock 1 tablespoon olive oil – stock 3 teaspoons tahini (sesame seed paste) – $4.79 2 teaspoons lime juice – $0.59 Freshly […] Read the full article →
GreenChefs | Thai Style Tofu, Snow Peas On Rice Vermicelli with Lime Peanut Sauce Thai Style Tofu, Snow Peas On Rice Vermicelli with Lime Peanut Sauce (vegan) Recipe by Veganlicious This is one of our favorite meals. The spicy, lemony flavors are a wonderful addition to the peanut butter. Serves 4 people Directions Step 1 Heat the oil in a large skillet. Step 2 Stir in the tofu and stir fry for a couple more minutes. Step 3 Blend the peanut butter, soy sauce, lime juice, coconut milk and cilantro. Step 4 Pour over vegetables and remove from heat. Step 5 Cook the rice vermicelli in boiling water. Step 6 Drain and serve the sauce over the vermicelli. Step 7 Garnish with cilantro or coriander leaves.
Black Bean and Guac Burrito I’m not sure if it is all the cold weather we’ve had recently or the thought of leaving for Brazil in two week but my mind has been on my trip to Costa Rica from last summer. I guess I just miss the warm weather and the great food. I really wish I could go back and spend a week just eating! Since I can’t eat my way through Costa Rica (at least not yet), I keep trying to recreate meals that I enjoyed while I was down there. The first was Gallo Pinto - a traditional rice and bean dish for breakfast. This is where I discovered my love for burritos. rice (check!) beans (check!) Okay, this meal may not be traditional but still has two important Costa Rican staples! All I’m missing is my warm weather (which hopefully I will find in Brazil along with more great food!) Black Bean and Guac Burritos Author: Erin Alderson Recipe type: Main Dishes Serves: 2 Ingredients 2 large flour tortillas ½ cup brown rice, cooked ½ can black beans bag chopped lettuce, onion, and tomatoes ⅓ cup Moneteray Jack Cheese
How To Make Fresh Spring Rolls Tonight’s dinner incorporated two ingredients I’ve never used before…and was quite nervous about using! 1. Rice Sticks: Much thinner than rice NOODLES, they are similar to cellophane or glass noodles and take just 3 minutes to cook! 2. If you haven’t guessed – I made Fresh Spring Rolls for dinner! Print this recipe! The good news is that fresh spring rolls are surprisingly fool-proof, thanks to a strong rice paper wrapper that seems rather impenetrable to anything besides a knife and my chompers, and that they are INSANELY, amazingly, delicious! First we start with zee fillings: CucumberCarrotsGreen onionExtra firm tofu (pressed, cut into strips and tossed with some dipping sauce)Rice sticksAvocadoBasil I laid them out next to a clean, dry plate and another plate which I flooded with warm water. I was kind of freaking out because right out of the package the rice paper wrappers are pretty thick, sturdy and…textured? Magically, as the wrapper laid on the plate, it went from hard, to soft!