It also makes a good sandwich (or pita!) filling the next day when mixed with some Vegenaise.
Wednesday, February 28, 2007
It also makes a good sandwich (or pita!) filling the next day when mixed with some Vegenaise.
Tuesday, February 27, 2007
Unfortunately Wee G does not share my love for zucchini so while we both had baked potatoes I had mine smothered in zucchini loveliness and he just had boring old baked beans. His loss, I say! It was gorgeous! He did comment that it smelled really good, but still wasn’t tempted to try it. I will definitely be making it again and will probably have it over pasta next time.
Monday, February 26, 2007
Wee G’s verdict was that they were “really nice” as he gobbled down two in a row. I am not the greatest cookie fan, but I did think they were good although I am happy sticking with fudgy brownies from Vive…they are fantastic!!
Friday, February 23, 2007
Thursday, February 22, 2007
McPukkolla Recipe (serves 8)
½ cup dried apricots, chopped
½ cup raisins
2 tbsps flax seeds
¼ cup sunflower seeds
¼ pumpkin seeds
4 brazil nuts, chopped
¾ cup “muesli” mix
1 apple, chopped or grated
Any other fresh fruit of your choosing
In a small plastic container mix “muesli” and 1 cup of soy milk and the apple. Cover and place in fridge until ready to eat.
Wednesday, February 21, 2007
This was tomato and basil.
And this is more of a garlic bread than a pizza. I just squished a couple of cloves of garlic and mixed them with a bit of chopped parsley and basil and a sprinkling of dried oregano. Then I mixed in some olive oil and spread it over the dough.
In case you are wondering we ate all three pizzas and all the salad. It’s definitely the year of the pig in this house :)
Tuesday, February 20, 2007
Spring roll, crispy wonton and chicken drumstick (the drumstick wasn’t actually vegan...I probably should have asked them to miss it out or substitute it, but I forgot when ordering).
My Corn Tofu soup. I realised when eating this that it has been years since I have eaten any kind of soup in a Chinese restaurant. I am never quite convinced that it will be vegetarian, but in this case I was pretty sure!
Wee G had Wonton soup. He also tried mine and said mine was better...ha ha!!
“Chicken” curry. This was Wee G’s main course. He really enjoyed it as he always loves getting curry at the Chinese places at home. This was a little spicier than most at home, but he still loved it!
For my main, I got Asian Flavoured Tofu. It came with a choice of sauce and I chose home style. It was so nice...a little sweet and a little spicy and a whole lot yummy! I really love fried tofu from the Chinese, but I prefer a little less tofu and a little more veggies on my plate, so I will have to find something more veggielicous next time...any excuse to go back!!
And today is Pancake Day which is traditionally the day to use up all the stuff you’re supposed to give up for lent. I think it’s generally called Fat Tuesday (Mardi Gras) here in the U.S. We are not religious, but always happy to eat pancakes!! We had these yesterday for brunch as Wee G had the day off work. I always use this recipe (halved, and omitting the oil) for our pancakes and I usually use about half whole wheat flour and half white flour. Yesterday I made them with all whole wheat pastry flour and they were so good!! I only recently discovered whole wheat pastry flour and now I am using it for everything! For about the first six mouthfuls all I could get out of Wee G was “Mmmmmmmmmmmm”, so I think he liked them!
We had these with some apple, mango and kiwi fruit, a drizzle of maple syrup and a sprinkle of cinnamon!
Monday, February 19, 2007
Once you have made your Easy Veggie Butter you can then progress to adding other stuff in to it and transforming it in to a spectacular sandwich spread. Next recipe along from the butter in the book is Stephanie’s Nummy Yummy Veggie Spread. Let’s just call it Nummy Spread for short. This adds herbs, garlic, tomato, peppers and onion.
And if you feel you haven’t added enough yet, you can do what I did and mash up some chickpeas and mix them in to the nummy spread to make a super spectacular sandwich spread.
This is the final sandwich with some lettuce, tomato and guacamole added. I also attempted to make a cute little radish rosette like Jennifer’s at Vegan Lunch Box. I didn’t bother to go back and look at Jennifer’s photo before making my radish rosette, if I had it might have turned out a little better...or perhaps not! This is another sandwich using the same sandwich spread. No chickpeas this time, but I have added lettuce, yellow pepper, tomato and cucumber.
So, the Easy Veggie Spread is great on toast. It doesn’t taste much like margarine before you put it on something else though... On it’s own it does just kind of taste like tofu and oil. The nummy spread is a nice change for eating on a sandwich. I did find the onion and garlic a little strong, so I’d probably cut down on them next time and maybe add some different veggies.
Friday, February 16, 2007
Chocolate Mousse (serves 2)
2/3 (about 10oz) block silken tofu
½ cup icing sugar (confectioner’s sugar)
½ tsp vanilla extract
1/2 cup semi sweet chocolate chips
1 Blend tofu, icing sugar and vanilla extract in food processor until smooth.
2 Melt chocolate chips for about a minute in microwave.
3 Add chocolate chips to tofu mixture and blend again until smooth.
Thursday, February 15, 2007
I really liked the Lemon Herb Tofu, but Wee G didn’t. He did eat it, but he wasn’t keen on having it again. I think the texture was too soft for him, he prefers his tofu fried and crispy. The next day I made the leftover tofu in to a sandwich filling as suggested in the book and also on Dreena’s web site. I added some celery, tomato, grated carrot and Vegenaise. I gave it to Wee G and when he was on his final bite of the sandwich I asked him what he thought of the filling. “It’s reeeaaally nice” he replied. Ha...sucker!!
We had them with some homemade guacamole and some Toffuti Better Than Sour Cream ...and, of course, a few Margaritas!
For dessert we had some Mucho Margarita Cupcakes from Vegan Cupcakes Take Over The World. Although I thought the sugar around the edges looked really cute, I think it made the cakes too sweet. Or that might just be because I managed to get a ton of sugar on each cake :) I was a little disappointed that these cakes did not taste more limey but they were still nice.
Wee G got me these...he's a sweetie :)
Wednesday, February 14, 2007
Happy Valentine's Day everyone!!
Tuesday, February 13, 2007
Miso is thought to help reduce the risk of developing breast cancer. However you have to eat 3 bowls of soup a day to reap the benefits. Every 2 tsps of my miso paste contains 340mg sodium, so if you were to eat 3 bowls of miso soup a day then you would be consuming 1020mg of sodium from miso soup alone. This is almost half of the recommended daily intake (2400mg). High sodium intake may lead to high blood pressure, which in turn can lead to heart attack and stroke. You can’t win, can you?!
Ginger Miso Soup Recipe (serves 1)
1½ cups water
1 tsp ginger, grated
1 clove garlic, crushed
½ carrot, diced
2oz firm tofu, cubed
2 tsps miso
1 cup spinach
1 Place water in small pan over high heat. Add ginger, garlic and carrot. Bring to boil, then lower and simmer for about 5 minutes until carrot is soft.
2 Place a couple of tablespoons of hot water from soup pot in to a bowl and dissolve miso paste in it. Add back in to soup.
3 Add tofu and spinach and keep over a low heat for a couple of minutes until tofu is warmed through and spinach is wilted.
Monday, February 12, 2007
And, have you ever seen a field of quinoa growing? Isn’t it pretty?
Here’s the recipe:
Quinoa Whole Wheat Bread Recipe (makes 3 small loaves)
1 cup, whole uncooked quinoa
2 cups warm water
1 tbsp raw sugar
1 tbsp active dry yeast
2 cups whole wheat flour
1½ cups all purpose flour
2 tbsp vital wheat gluten flour
1 tsp salt
1 Thoroughly rinse quinoa in a sieve under a running tap.
2 In a small bowl combine half the water, the yeast and the sugar. Leave for 10 minutes until frothy on top.
3 In a large bowl combine flours, quinoa and salt. Make a well in the centre of the flours and pour in water/yeast.
4 Mix well with your hand until water is soaked up. Gradually add remaining water as needed, until a soft, moist dough is formed.
5 Place dough on a floured surface and knead for 5 minutes.
6 Place dough in a large, oiled bowl and cover with a dish towel. Leave to prove in a warm, draught-free place for about 1½ hours, until doubled in size.
7 Knock air out of dough by kneading for another minute or so. Now make it in to the desired shape. I made 3 small loaves, but next time I think I will do one large one. Score across top of loaves with a knife if desired. Place on oiled baking tray or tin and leave to prove for another 1½ hours.
8 Preheat oven to 400F (200c). Bake loaves for around 30 minutes, until brown and sound hollow when tapped.
Saturday, February 10, 2007
Susan at FatFreeVegan.com has set a challenge to come up with a Valentine’s Day meal using vegetables as opposed to lots of chocolate and fatty things. My meal is something that I make fairly frequently and I love it because the flavours are so fresh and vibrant. The only added fat is 2 teaspoons of olive oil in the salad dressing and spray cooking oil for frying. Usually I just cut the tofu into cubes and stir them through the rice, but nothing says I love you more than a heart shaped piece of tofu! And I heart tofu, so I knew I would heart tofu hearts..!!
I served it alongside a salad of tomatoes and peppers with a little cayenne pepper kick!
This is a great meal for Valentine’s Day because most of it can be prepared in advance, giving you more time to spend with your loved one.
...until I heard a crack! And that was the end of my little cookie cutter. The fun was over...
My heart was broken... boohoo :(
Lime and Coriander Rice (2 servings)
½ cup brown rice
1 cup vegetable stock
8 oz tofu
1 tbsp apple cider vinegar
1 tbsp soy sauce/tamari
½ onion, chopped
1 garlic clove, crushed
1 cup frozen peas, defrosted
1 cup chopped, cooked, broccoli
2 limes, 1 cut into wedges, the other 1 juiced and zested
2 tbsp fresh coriander (cilantro), finely chopped
spray vegetable oil
2 Mix together soy sauce/tamari and apple cider vinegar in bowl. Pour mixture over tofu hearts in a shallow dish and let marinade for at least one hour.
3 Put rice and vegetable stock in to a pot. Bring to a boil, turn down heat and simmer for about 35 minutes, until cooked.
4 Heat a frying pan over a medium high heat and cover with spray oil. Cook tofu hearts until golden brown, about 2 minutes on each side.
5 Heat a large pan over medium heat and cover with spray oil. Add onion and cook for about 5 minutes until softened. Add garlic and cook a further minute.
6 Add cooked rice, broccoli and peas to onions and stir until heated through. You may want to add a little water to the pan to stop rice sticking.
7 Add coriander, lime juice and zest to pan and stir through.
8 Serve immediately decorated with tofu hearts, lime wedges and a sprinkling of coriander.
Tomato and Pepper Salad (2 servings)
12 cherry tomatoes
2 tsps lime juice
2 tsps olive oil
½ tsp lime zest
2 tbsps chopped coriander
Pinch cayenne pepper
1 tbsp red onion, diced
2 Cut cherry tomatoes in half.
3 Place all ingredients except peppers and tomatoes in medium bowl and mix well. Add peppers and tomatoes to bowl and mix through. Cover and refrigerate for an hour. Bring back to room temperature before serving.
Fruit Hearts (2 servings)
2 tsps lime juice
1 tsp sugar
2 tsps water
2 Combine everything in a medium bowl. Cover and refrigerate for an hour. Bring back to room temperature before serving.
Friday, February 9, 2007
Thursday, February 8, 2007
The name makes me chuckle cos it makes me think of The Green Goddess of 80’s fitness and green leotard fame. Fortunately you don’t need to don an electric green leotard and break in to a sweat to make these.
Wednesday, February 7, 2007
And a bit of peanut butter trivia: According to ilovepeanutbutter.com 60% of consumers prefer smooth over crunchy peanut butter. Pah! In the minority again! But at least I can be thankful I don’t suffer from Arachibutyrophobia which is the fear of peanut butter sticking to the roof of your mouth. If you do suffer from this rare condition then you will be glad to know that for $147 you can find help here . My advice to sufferers is don’t eat peanut butter...and there’s no charge for that :)
Tuesday, February 6, 2007
Fattoush Recipe (serves 2)
A handful of cherry tomatoes
A handful of radishes
1 small cucumber
2 spring onions
1 small bunch of mint
1 tin chickpeas
1 small bunch sorrel or baby spinach
A pinch sumac
4 tbsp olive oil
Salt and pepper
Preheat the oven or grill to high. Cut the pittas into small triangles, brush them with a little olive oil and bake/grill for 1 min. Now assemble the salad: Wash and half the tomatoes and radishes, cut the cucumber into chunks and slice the spring onions. Pluck the leaves from the mint stalks and chop them roughly. Wash and drain the chickpeas. Toss everything together in a large bowl with the sumac, lemon juice and olive oil. Add salt and pepper to taste and sprinkle more sumac over the top. Leave to stand for 10 min, then eat.
Monday, February 5, 2007
Saturday, February 3, 2007
Broccoli, Tomato and Olive Pasta (serves 2)
1 ½ cups dry whole wheat pasta
1 ½ cups broccoli
1 tbsp oil (I used ½ hemp seed oil, ½ olive oil)
1 tbsp lemon juice
2 cloves garlic
5 small tomatoes, roughly chopped
15 green olives, pitted and roughly chopped
Pinch red pepper flakes
Salt and black pepper to taste
Cook pasta in boiling water as per packet instructions. About 3 minutes from end of cooking time add broccoli to pot. When pasta is done, drain and return pot to stove over very low heat. Mix in remaining ingredients. Cover and heat through for a minute or two, stirring occasionally, until tomatoes are warmed through.
I have also used spinach in place of broccoli. You could substitute any green vegetable you like.
If you have bought olives with pits in, the easiest (and most fun!) way to pit them is to lay the blade of a large knife over the olive on a flat, solid surface and give it a good thump with your fist. The olive probably won’t look too pretty, but for a dish likes this it doesn’t matter. And it’s a good way to get out your frustrations...take that little olive!!
Friday, February 2, 2007
Thursday, February 1, 2007
Pictured alongside are chapatis which are also from Vegetarian Soups For All Seasons. They are basically just flour, water and salt and really simple to make. The most time consuming part of making them is leaving the dough to rest for 30 minutes, but that can be done while the soup is cooking. I think next time I make them I will add some garlic or cumin or something to add a little extra flavour.