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!

Foodie Friday Catch-up

I have forgotten/been busy and have been neglecting this for a few weeks. Aside from some Christmas food postings, and my recipe for my brownies the other night, I have not been posting much! Hopefully I can change that while I’m on break from school!

Anyways, I am going to fill in some gaps of some things I have made recently.

I think this is everything, except I did make the healthy (and delicious! might I add) waffle recipe from Isa Does it for New Year’s Morning and I forgot to take a picture of it. Oh, and I made a salad to share for a writing workshop I attended, also from Isa Does It (the avocado ranch one) that I forgot to to take a picture of as well.

Kale Salad with Butternut Squash and Lentils from Isa Does It

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I really loved the texture of this salad! The flavors were great. As a meal it was surprisingly satisfied. I’d definitely make it again and it was quite easy. The easier the better lately, in my opinion!

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Fruit Punch “winkies” from Bake and Destroy

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I also made these for the writing workshop with my new canoe pan I got for Christmas! The cake batter ends up coming out really thick and bakes like the consistency of a donut. You can’t really taste the fruit punch flavor as much as I’d like. Some tweaking of my own vegan twinkie creations is definitely in order! But it was great to have a recipe to work from and see if it works, get inspired by! Believe me…there’ll be more vegan twinkie recipes in the future. As someone of an aside…I need to get more practice with the frosting syringe so that the filling gets distributed evenly throughout the twinkie fully…

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Cucumber Ranch Bowl from Isa Does It

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This was quite good. I loved the crispy tofu and the  spices used to make it. The dressing has a bit of an odd texture but is good. The broccoli goes well and also gets more veggies into the dish. I liked the textures combined with the rice. I do not know for sure if it is something I would make again though? I thought it would be much better than I thought by the write up it had in the cookbook. I think it’s good for a one time trial…not sure what to rate it banana-wise since it was good enough, maybe I will settle on 3 good bananas? I cannot decide though! Ok 3 good bananas it is. But I would definitely make the tofu again, just in something different.

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So Delicious Coconut Milk Ice Cream (vanilla) with this strawberry sauce recipe

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I made this for my dessert on New Years Eve. It was really good, and not sickeningly sweet. I liked it a lot and put it on my waffles the next morning as a healthy topping! So good.

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Tempeh Soft Tacos (made with diy taco seasoning), with guacamole, lettuce, nutritional yeast, and salsa

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I used some recipes for reference for this. Mainly this one for the tempeh taco meat and this one (for the taco seasoning which I tweaked a bit by reducing salt and omitting the crushed red pepper). It was delicious though I put way too much of my guacamole onto it haha. Yum. The tempeh taco meat is definitely a good idea!

I have also been making a lot salads with some bbq’d Beyond Meat I got for free, eating the brownies I made last night, making a few daiya grilled cheese sandwiches, and other convenient foods but I need to get back to eating and cooking with more fresh veggies and such. I am going to try making the sweet potato gnocchi with tarragon cashew cream soon from Isa Does It. Be prepared to see that next week!

Foodie (Photo) Friday #4

Well, this week was rather slow as far as my cooking was concerned. Oh well.

Aside from making my Caesar salad several times this week (see my post before this one for details), the other two meals I cooked this week were jackfruit “carnitas” tacos and quick “buttery” biscuits and a southern black eyed peas skillet.

While I cannot share the recipes as they’re both in published cookbooks, I can share what they the pictures, and a review of them!

jackfruit carnitas tacos

These were from the book The Vegan Girl’s Guide to Life by Melisser Elliott. I halved the recipe because I had only one can of jackfruit and it came out fine and made a good amount, still. I used store bought blue corn hard taco shells, put some lettuce inside, the “carnitas” and a cheese sauce I invented which was basically the easiest thing in the world: a 2:1 ratio of tofutti sour cream to nutritional yeast.

As far as the recipe goes,  I was a little concerned at first that it might be too spicy for the likes of me. I can handle spicy, but not straight up full jalapeno flavor. Luckily, after being reassured my Melisser herself on twitter after I announced I was making these, it seemed like my mouth would not be on fire after eating these. The main ingredients are various spices appropriate to tacos, salsa verde (the one I used came in a can, made by a brand called Embasa, and the first ingredient is tomatillos, not jalapenos, phew!) and the jackfruit of course. There’s some other stuff in there too, but I don’t want to give it all away. The book can be found on Amazon and it is a really helpful guide to a lot of vegan girl stuff, not just about food.

This was a better jackfruit experience than my first one which had more of a sweet and overly acidic barbecue flavor that did not go so well with the jackfruit’s flavor.

I liked this one because the spices and sauce really complemented and contrasted the sweetness of the jackfruit. Also, it is the perfect texture for going in the taco. I liked my addition of lettuce and cheese sauce though, as this recipe definitely goes great with various yummy taco fixings.

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yay a 5 good banana rating!

The Southern Skillet Black-eyed Peas with Quick Buttery Biscuits recipe from my (probably favorite) cookbook Chloe’s Kitchen by Chloe Coscarelli is one of my favorite recipes I’ve found as a vegan cookbook connoisseur.  It is an extremely comforting dish, and the biscuits don’t hurt that factor one bit. black eyed peas and biscuits

It has cauliflower, black eyed peas, tomato sauce, maple syrup, sweet and savory spices, onions, etc in it. It ends up cooking pretty thick when I make it. I love that because I’m not a big soup eater, but it’s probably possible to leave it more brothy if that is more your style. Either way, it’s delicious.

I like making the biscuits in the food processor because it’s unbelievably easy that way! At least for me, they’re basically fool proof.  Like my conversation on twitter with Melisser Elliott, I also told Chloe Coscarelli on twitter a week ago or so that I wanted to make this again. It’s really pretty rare that I’ll repeat recipes often, but for some reason Chloe’s recipes make me want to make them much more. She was so nice to me and grateful for me sharing how much I love this and the Matzo Brei, and further confirmed why she’s one of my favorite vegan cooking “celebrities,” of sorts. I’m a vegan cooking nerd, deal with it 😛

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Two 5 good banana ratings in one post? Um, yes please!

So that’s basically it for this Food Porn Friday. But before you go, I wanted to tell you that I’m going to be in the midst of trying to perfect and veganizing a really amazing Danish Pastry that you all should get excited about and hope I can figure out! So while I’m working on that there may not be as many original recipes posted, but I may have some other exciting things up my sleeve to share with you! (Like the next salad of the week!)