Playing a bit of catch up-tofu, hibachi, gyros, and taco salad

I have been a bit missing in action lately. Sorry!

Next weekend I am playing food Coordinator again at the Ladies Rock camp through Girls Rock RI so that will be super fun, but I will also be super busy.

Here is what  I’ve been cooking up!

photo 3 (2)This is what I made for breakfast today. It was the Curry Scrambled Tofu with Cabbage and Caraway from the Vegan Brunch Cookbook by Isa Chandra Moscowitz. My kitchen still smells absolutely amazing from cooking it, and it’s now 3:30pm (I got up at 8 to cook it). Yay. Also, I love that it’s a fusion of Russian and Indian food together, which are two cuisines I would not think to pair together but love individually. They work together too, to my surprise. I always reduce the salt when I cook by a lot…I am not a fan of it and try to cook without it when possible. I did not always do that, though.

photo 2 (2)I made vegan hibachi vegetables with a vegan version of my favorite Japanese dipping sauce (called “yum yum sauce” on recipe sites). Basically for the veggies you just cut 4 zucchini into bite size pieces and 1 1/2 white or yellow onions and stir fry it with 2 tbsp Earth Balance and 4 tbsp soy sauce until cooked thoroughly (I think 5-8 minutes?). For the mushrooms just chop them and cook them in 1 tbsp Earth  Balance and 1 tbsp soy sauce. For the Yum Yum sauce I used this recipe  and made vegan substitutions with vegenaise and Earth Balance and used a bit less water (or you can just add more vegenaise after and stir it up to make it thicker like I did). It’ll need to rest overnight before you eat it so the flavors set.

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Tempeh Gyros with tofu Tzatziki! From this recipe! They were so good and quite healthy! The Tzatziki is made with silken tofu and you can’t even tell it’s not made with yogurt of some type. The only thing I realized is that there is an error in the recipe and they do not tell you what to do with the cucumbers they allude to later (like how much to use and how to cut them up) so I just omitted them and put sliced cucumbers into the sandwich.

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I used the recipe from the Eat To Live Cookbook for the taco salad. It’s really healthy, but could use some kind of improvement in flavor I think that I cannot quite pinpoint. Maybe some more spices or some cherry tomatoes, I do not know! It has corn, black beans, red onion, red and green bell pepper, and a “guacamole” dressing.

That’s all for now! For dinner tonight I am making the Bacon Cheeseburger Pie from Betty Goes Vegan, so I will let you all know how that goes sometime soon!

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Salad of the Week! Burrito Explosion Salad!

It’s a good thing I was craving burritos when I planned this salad. I think this is my favorite salad creation so far!

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Since I usually cook a fair amount of food each week, and have a salad every day, I’m somewhat lazy when it comes to making the ingredients of this salad. Most of them were store bought or really easy.  If you want to, I’d recommend making a mango salsa and maybe the tortilla crisps on your own. I was able to find both these pre-made and vegan very easily, so I didn’t see the point, but that’s just me.

First, you need to make the dressing. I used the recipe for The Healthy Librarian’s Creamy Chipotle Dressing in this list of oil-free or low oil dressings online. I did add a ton more extra nutritional yeast to the recipe (I think like 3-4 more tablespoons?) and ended up adding a tbsp of water because that thickens it up a lot.

Then, you make the salad.

I use:

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2 cups lettuce

1/2 cup black beans

1/4 an avocado, chopped

4 tbsp crunchy tortilla strips

5 tbsp mango salsa

and 4 tbsp of the dressing

According to my calculations this salad is 348 calories with the ingredients I use, so that’s the perfect healthy lunch for me! It seems like a really luxurious and fattening salad, but really isn’t, as most of the fat is the healthy kind!

See you tomorrow for the recap of all my cooking adventures in Food Porn Friday!