Tag Archives: how to make vegan food

Guest Blogger: Ordinary Vegan – A World Without Fish & Stir-Fried Vegan Chicken in Coconut Buns

19 Jun

Looks like Nancy M – author of Ordinary Vegan is back. Click here for Nancy’s first contribution, a fantastic recipe for a No Bake Vegan Ricotta Lasagna. Doesn’t that sound delicious?

You can find Nancy on her blogFacebook, and Twitter.  Let’s welcome back Nancy to VBU!

A World Without Fish & Stir-Fried Vegan Chicken in Coconut Buns

Vegan Stir-Fry in Coconut Buns

Last week I was very honored to have an article published in T. Colin Campbell’s Center for Nutrition Studies. Since today is Earth Day, I am sharing that article about the environment and how we can help to protect it.

A World Without Fish: The Link Between Personal Action and The Environment

Last year I received my Certificate in Plant-Based Nutrition through Dr. T. Colin Campbell’s online course at eCornell. I was very excited to learn more about Dr. Campbell’s philosophy on food and the connection between food and disease. One thing I wasn’t expecting was an eye-opening lecture from Bruce Monger, PhD about the environmental impact of food production on the ocean. Bruce Monger, PhD teaches oceanography in the department of Earth and Atmospheric Sciences at Cornell University. He is also involved in numerous projects and studies involving whales and our ocean’s ecosystem.

One of the most enlightening details I learned from Dr. Monger was how nutrient runoff from agriculture, specifically fertilizer, which is primarily nitrogen, stimulates exceptionally strong growth of algae. So what is wrong with algae you might ask? When algae dies, bacteria consumes the dead algae for food, but that’s not all it consumes. It also consumes all the oxygen in the water. Simply put, the more nutrients you dump in the ocean, the more algae it produces which increases the amount of bacteria that eats the algae, and the oxygen in the water. This reduces the oxygen to zero and any fish you can think of needs oxygen to live. When a region’s oxygen is down to zero, the ocean floor is completely uninhabitable by any organism that requires oxygen for growth. This is called a “dead zone.” With the increasing use of fertilizer for factory farms, the more dead zones we have popping up around the globe suffocating our marine life.

Sadly, the agriculture industry in the USA is about to become larger. China is the world’s top dairy importer and American dairy farmers are seizing the opportunity to hawk their dairy products to Chinese consumers. According to the U.S. Dairy Export Council, shipments to China alone grew to $706 million last year, up from $137 million in 2009. Unfortunately, it gets worse. China’s largest meat producer has just acquired US pork giant Smithfield which is the globe’s largest hog producer. The deal is to send the USA made pork to China to meet their increasing demands for meat, relegating us to be one big factory farm for China.

The quickest solution to this imminent threat is to eliminate our own consumption of factory farmed products including meat and dairy. We are the solution the world is waiting for. We can take care of this problem. We have the power and what would be the downside? Our health would improve, our skin would glow, we would lose weight and reduce the risk of suffering from a chronic disease in our lifetime. It is that simple. Your personal actions can save yourself, marine life and the ocean. And that’s just the tip of the iceberg.

Now on to delicious plant-based vegan food. I am always on the look-out for healthy meatless family dinners. I think this vegan chicken stir fry fits the bill. The kids will love the soft, sweet coconut buns and the stir fry is a great way to sneak lots of vegetables into your family’s diet. I used a product called Beyond Meat Seasoned Vegan Chicken. All Beyond Meat products have non-gmo ingredients, are gluten-free and kosher. The chicken is made with pea protein and amaranth and should satisfy your meat eaters. Hope you enjoy this plant-based vegan recipe as much as I did. Always remember, every plant-based meal you serve has a positive impact on the environment and the future of our children. Happy Earth Day!

Stir-Fried Vegan Chicken in Coconut Buns
Recipe Type: Main
Author: Ordinary Vegan
Prep time: 10 mins
Cook time: 10 mins
Total time: 20 mins
Serves: 2-3
I used a two-tier bamboo steamer basket to steam my buns but you could use any kind of steamer over a pan of medium heat boiling water. Also, get creative with those vegetables. Anything goes in a stir-fry.
Ingredients
  • Coconut Buns
  • 1 14-ounce can of light coconut milk
  • 1 1/2 tablespoons of maple syrup
  • 1/2 teaspoon salt
  • 1 3/4 cup of self-raising flour (If you don’t have self-raising flour – make your own by combining 1 3/4 cups regular flour with 3 teaspoons baking powder and 1 teaspoon of salt)
  • Chicken stir-fry
  • 6 ounces of vegan chicken (or tofu)
  • 1 teaspoon of extra-virgin olive oil
  • 10 mushrooms, any kind, sliced
  • 1 small red fresno chili, chopped (optional)
  • 1 small bunch broccolini, cut into 1 inch pieces
  • 3 tablespoons Hoisin sauce (and extra for dipping)
  • 2 tablespoons of lightly toasted sesame seeds
  • Lime wedges to serve
Instructions
Coconut buns
  1. Put the flour, maple syrup and coconut milk into a food processor and process until a dough forms. Remove and lightly knead the dough on a lightly foured surface. You may need a little four because it is a wet dough. Roll out 4 to 5 balls of dough. Place the balls into paper muffin holders and place into the steamer basket with lid, in a single layer. I like to use a bamboo steamer. Place the covered steamer over a pan of boiling water and steam for 10 minutes.
Stir-Fry
  1. In a medium bowl, toss the chicken, mushrooms and chili with the hoisin sauce. Set aside.
  2. Heat a medium non-stick pan and lightly toast the sesame seeds. Set aside.
  3. Place the broccolini in a steamer and steam for 3-5 minutes or until bright green and still has some firmness. You could also place in a microwave-safe container and microwave for 1 minute.
  4. Heat the oil in the pan you used for sesame seeds. When hot, add the vegan chicken mixture and saute for 5 minutes. Add the broccolini and saute another minute or two.
  5. Place the chicken and vegetables onto a plate. Sprinkle with the sesame seeds. Serve with some hoisin sauce on the side and lime wedges.
  6. Cut hot coconut buns in half and spoon vegan chicken mixture in, squeeze a lime wedge over it, a little extra hoisin sauce and eat.

Guest Blogger: Fried Dandelions – Pineapple Curry Fried Quinoa

24 Jan

Looking for a quick easy recipe? Sarah from Fried Dandelions has you covered. Have you searched her previous contributions to VBU!? Her first post was a delicious recipe for Spiced Chocolate Pudding. For her second post she shared a recipe for Hot Tamales. Do visit Sarah’s blog, and Facebook page. Welcome back Sarah!

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Here’s a quick dinner that your kids will love, and will be on the table in less time than it takes to pick up take out! This dish is packed with good-for-you foods like pineapple, veggies, and protein rich quinoa in place of rice. You can serve this with Pan Seared Tofu or even do something quick like Gardein Mandarin Orange Nuggets (our choice tonight!)! David (almost 2) ate 2 bowls of this tonight—yum!

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Pineapple Curry Fried Quinoa, inspired by Chef Chloe
2 c dry quinoa
3 ½ c water
1 tsp salt
1 onion, sliced thinly
1 T canola oil
3 cloves garlic, minced
½ tsp curry powder
1 tsp coriander
1 tsp garlic chili sauce (like sriracha)
¾ c raisins
2 c fresh pineapple (about half of a pineapple, or you can use canned)
2 c frozen vegetables (I used a pea/carrot/corn/green bean mix)
¼ c cashews or peanuts to garnish, optional
cilantro to garnish

Rinse quinoa well. Place in pot with 3 ½ c water and bring to a boil. Once boiling, add salt and cover, reducing heat to low. Let cook for about 20 minutes, or until al dente soft. Fluff with fork and set aside.

While the quinoa is cooking slice the pineapple (if using fresh) and onion. When the quinoa is nearly done, heat oil in a wok over high heat. Place onion in wok and stir until starting to brown. Sprinkle with salt and add garlic, coriander, curry powder and garlic chili sauce, stirring quickly.

Add pineapple, raisins, frozen veggies and stir well again. Remove from heat and garnish with nuts and cilantro. Enjoy!

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One more thing before you go—I’m participating in another blog contest—this time for the Top 25 Vegan and Vegetarian Mom Blogs. Please consider voting for me once a day, every day, until February 7th. Voting is simple—there’s no sign up or log in, just find my name and click (I’ll be under the pending approval tab for a day or so)! Every vote counts—this fall I won by a matter of votes! Spread the word to your friends—thanks for your support.

Guest Blogger: An Unrefined Vegan – Deep Dark Chocolate Chai Truffle Cakes

11 Dec

Please welcome back the very refined vegan, in my opinion, Annie! She is the author of the blog, An Unrefined Vegan, and the driving force behind Virtual Vegan Potluck. Annie is a darling amongst other things. I highly suggest you search her blog’s name on VBU! to see her many posts. Here are her links for An Unrefined Vegan: Blog, Facebook, and Twitter. Here are the same links for Virtual Vegan Potluck: Blog, Facebook, and Twitter. A warm welcome for Annie!

Cake on PlateI once worked briefly for an Army Colonel. He could’ve stepped off of the movie set of Apocalypse Now: tall and wiry with a stiff and graying crew cut, a brisk manner and a lopsided, slightly maniacal grin that revealed a mouthful of misaligned teeth. Plus the requisite rich southern accent and an endless supply of (to keep things G-Rated here) “earthy” sayings. I kept a mental catalogue of his favorite expressions, one of which was “it’s an ugly baby.” Well, back on October 27, 2011, I published a post of several ugly babies. The post was titled A Delicious Failure: Sunken Chocolate Cakes and the recipe was based on one by Marcel Desaulniers called Heart of Darkness Cakes. After my failure, tasty though it was, I vowed to try again. It’s taken me over a year to do it. They’re still ugly babies, but my, they are delicious. (If chai isn’t your thing, just leave out the spices and you’ll have a delicious chocolate truffle.) Coming up soon: Black and White Cakes – a vanilla version of the above – which cleverly and thriftily uses the leftover truffle filling made for these cupcakes.

And…One year ago today: Acorn Squash Stuffed with Wild Rice & Cranberries

Deep Dark Chocolate Chai Truffle Cakes
Makes 10

Truffle Filling:
(filling makes enough for two batches)
1/2 cup dates, roughly chopped, soaked for a few hours
1/2 cup pecans, soaked for a few hours
1 tbsp. crystallized ginger, chopped
1/4 tsp. anise seed, ground
1/4 tsp. cinnamon
1/4 tsp. cardamom
1/8 tsp. ground cloves
1 tbsp. cocoa powder
pinch salt
1/2 tsp. vanilla extract
3 tbsp. coconut oil
1/2 cup semi-sweet chocolate chips
1/2 cup almond milk

Cupcakes:
1/2 cup coconut oil
2.5 oz. prune puree (baby food)
1 cup vegan, semi-sweet chocolate chips
2/3 cup whole wheat pastry flour
1/2 cup unsweetened cocoa powder
3 tbsp. flaxseed meal + 9 tbsp. water (whisk together then let sit for a few minutes to thicken)
1/2 cup maple sugar
1 tsp. vanilla extract
1/2 tsp. all-natural coffee flavoring, optional

Make the truffle filling:
Drain and rinse the dates, pecans and crystallized ginger and put them in the bowl of a food processor. Process until finely ground.

Meanwhile, carefully melt the chocolate chips and the coconut oil in a small saucepan over low heat. Whisk in the cocoa powder. When melted and combined, remove from the heat and set aside.

Spoon the mixture date/pecan mixture into a blender and add the almond milk, all of the spices and the chocolate/coconut oil mixture. Process until silky smooth. Pour into an air-tight container and refrigerate for a few hours to firm. I rolled mine into sloppy balls (~20) and placed them in the freezer to firm up – making them easier to handle when putting them into the cupcakes.

Truffles on Plate

Make the cupcakes:
Preheat the oven to 350F and lightly oil 10 muffin tins (fill the empty tins half-ful with water). In a small saucepan, slowly heat the coconut oil and the chocolate chips until melted. Remove from the heat and set aside.

In a large bowl, whisk together the flour and cocoa powder. In a smaller bowl, combine the prune puree, flaxseed meal mixture, vanilla extract and coffee flavoring, if using. Whisk the chocolate mixture in with the other wet ingredients and then stir this into the dry ingredients. Batter will be very thick and gooey.

Divide the batter evenly between the muffin tins and bake for 5 minutes. Carefully remove the muffin tins from the oven and drop truffle filling by the teaspoonful+ on top of each muffin – gently pressing the filling down into the cupcakes. Return the muffin tins to the oven and bake for an additional 15-20 minutes or until the cupcake is firm and a toothpick comes out clean (from the cake, not the truffle). Let cool for a few minutes before removing cupcakes from the pan. Serve warm.

These reheat beautifully in the microwave. And the freeze well.

Cake and Fork

Guest Blogger: Vegan Richa – Samosa and Onion Bhajji Pizza with Wheat Chickpea Crust

6 Dec

Our newest guest blogger is Richa, author of Vegan Richa. Richa loves to bake, experiment, develop recipes and veganize everything that comes her way. She loves spicy but wholesome Indian food, multi-grain home baked breads and living as kindly as possible. You can find her breads, bakes, Indian, Vegan and quite a few gluten free recipes at her blog. She can be found talking recipes on the blog’s Facebook Page, pinning away interesting food and photography things on Pinterest, and capturing everyday food and a cute sleepy dog on Instagram. Please welcome Richa!

This is one fun Samosa Onion Bhajji Pizza. It is almost the Indian snack platter on a pizza crust 😉 You have the Samosa(potato) filling, and the Onion Fritters, I also threw in some Jalapeno Fritters since we all know my love for things spicy. 

The Crust has wheat, chickpea flour, semolina, carom seeds,(what you would find in a regular Samosa crust), is slightly overbaked to get a crunchy texture to resemble a crunchy fried samosa pastry. The Pizza once baked is topped with fresh Cilantro chutney(what you get on the side with the Samosas and Pakoras). Can this get any better!


And yes, I did sneak in some greens. totally optional. Chopped Spinach from our dying urban garden, under the potato mixture. All in all, this Pizza was very very well received by hubbs. It is easier than a Samosa or a Pakora too. No deep frying involved, and no rolling out small portions of the dough and making individual samosas!
The potato filling can be added to sandwiches, or served as a side. The Onion fritters get cooked up nicely at the high bake temperature, so no pre-baking or frying needed. Fresh Cilantro chutney drizzle completes this deliciousness.

I mean seriously, if you like Samosas, you have to make this Pizza! You can use any of the other Wheat crusts or  Swap out the crust with a glutenfree ones like this Oat one or the Teff crust or Millet chickpea one to make the Pizza gf. 



If you dont now what I am blabbing about since then, check out the real Samosa here. Samosas are deep fried pastry with savory filling, usually potato, served with chutneys(cilantro/mint, date tamarind etc)
Bhajji or Pakoras are veggies dipped in spicy batter(usually chickpea), fried and served with chutneys.

Steps:

Roll out the crust dough after first rise, using some bread flour. 
Place on parchment lined sheet. Spray water on top.

Layer some chopped spinach, then spread the potato mixture on top.

Take Onion slices, dip them in the chickpea batter and place on top on the potato mixture.

Add more veggie fritters or jalapeno fritters as well in one layer.

Bake the Pizza in preheated 410 degrees F for 15-16 minutes.
Broil on Hi for half a minute.
Let the pizza sit for another half a minute in the oven, then remove.
Drizzle cilantro chutney on top.
Slice and Serve.



mmmmmm

Vegan Richa: Samosa Pizza

Samosa, Onion Bhajji/Pakora Pizza with Wheat Semolina Chickpea crust
Dairy, egg, corn, soy, nut free
Makes 1 12-13 inch Pizza

Ingredients:
Crust:
1/2 cup warm water
1.5 teaspoons active yeast
2 teaspoons raw sugar
1/2 cup whole wheat flour
1/4 cup semolina (cream of wheat)
1/4 cup bread flour
2 Tablespoons chickpea flour (or wheat flour)
1/2 teaspoon salt
1/2 teaspoon carom seeds (or cumin seeds)
2 teaspoons extra virgin olive oil (evoo)

Toppings:
1 Recipe Samosa filling (Samosa potato mixture is Glutenfree) -2 large potatoes or 3 medium potatoes will make enough for a 12 inch pizza. or make a larger batch for a fatter topping.
White or Red Onion sliced into rings
Jalapeno slices
Chickpea batter for fritters(recipe below)
Cilantro chutney(recipe below)

Chickpea Batter for Pakora fritters:
Blend into a thick paste the following-
1/4 cup chickpea flour
1 Tablespoon semolina (Omit to make glutenfree)
3 Tablespoons water
2 teaspoons organic canola oil
1/8 teaspoon salt
pinch of garlic powder
generous pinch of cumin powder
generous pinch of chili powder or to taste

Easy cilantro Chutney:
Gluten, sugar free
Blend the following and keep ready
1/2 cup packed cilantro
1/4 cup chopped apple
1-2 Tablespoons water
salt, chili powder, cumin powder to taste( a pinch each)

Method:
Crust:
In a bowl, add warm water, sugar and yeast and mix well. Let sit for 10 minutes.
Add the flours, semolina, salt and oil and knead for 2 minutes into a well mixed dough.
Spray top with water, cover bowl with a towel and let sit for 1.5 -2 hours.
Oil hands, use 1-2 Tablespoons of bread flour and gather the dough.
Knead for 2 minutes and form a ball.
Roll the ball out using some flour into a thin-ish 12-14 inch crust. 
Place on parchment lined sheet. Spray water on top.

Layer some chopped spinach, then spread the potato mixture on top.
Take Onion slices, dip them in the chickpea batter to just about coat, and place on top on the potato mixture.
Dip jalapeno slices in the batter and place on the Pizza. 
Add more veggie fritters if you like, in one layer.
Bake the Pizza in preheated 410 degrees F for 15-16 minutes.
Broil on Hi for half a minute.
Let the pizza sit for another half a minute in the oven, then remove.
Drizzle cilantro chutney on top.
Top with vegan cheese shreds before baking or immediately after(optional).
Slice and Serve.

Guest Blogger: Whisking & Writing (Laurie Sadowski) – Broccoli Salad with Tahini Dressing

5 Jul

Hi everyone, I am so pleased to present Laurie Sadowski, she is a cook book author amongst other things and an organizer of the fantastic Niagara Veg Fest! She has so many projects on the go. I strongly urge you to check out all her links at the end of the post – they are worth it. Here’s her bio, “Laurie Sadowski loves food. Specifically the vegan kind. And because she has celiac disease, the gluten-free kind, too. She is also the author of The Allergy-Free Cook Bakes Bread (BookPubCo., 2011), the first in a series of gluten-free, vegan baking cookbooks, with the second due out this fall. She’s also a freelance writer, certified Personal Trainer and Nutrition and Wellness specialist, and a budding musicologist.” Please follow her on Twitter, Facebook (book/personal), and  for those of you in the Niagara region the Niagara Vegan Hub. Please welcome Laurie!

I love when we start gravitating outdoors to enjoy our meals while taking advantage of the warmer weather. Barbecues with neighbours and luncheons with friends take precedence and the daylight extends to the evenings as we enjoy the warmth till dusk.

I’m all about combining some of your favourite foods with a few new ones… with twists on old stand-by recipes. Continue reading

Guest Blogger: The Vegan Version

29 Nov

Lee is the author of the blog The Vegan Version, she is an amazing person on top of being a busy mom and avid blogger. Welcome back Lee!

I was recently given sweet potatoes that were grown by a friend in his garden. To the best of my knowledge I have never had a freshly picked sweet potato. Even though my Father had a huge garden and sometimes grew potatoes I don’t think he ever grew sweet potatoes.

 

 

 

 

 

 

 

 

 

I am heading to my Moms for Thanksgiving dinner today and bringing my potato stuffed lentil loaf, green bean casserole and these sweet potato turnovers. I am so blessed to have so much to be thankful for- a supportive family, a terrific husband, two beautiful kids, sweet bulldog, a loving circle of friends, a great home and, a fulfilling career.

And of course I cannot forget all of you that read this blog. I have met so many great people on this vegan journey and it brings me much happiness to share compassionate recipes with you.

Of course, lets not forget Steve who grew and gave me these sweet potatoes- the best I have ever eaten!

The recipe makes a ton. You could easily cut it by 2/3rd to create a single tray of turnovers.

Sweet Potato Turnovers

3 packages frozen puff pastry, thawed according to package directions (I used Pepperidge Farm)
5 or 6 small/medium sweet potatoes, cubed and boiled until fork tender
1 head roasted garlic
1/2 cup +2 tbsp non dairy milk (I used So Delicious Unsweetened Coconut
1/4 cup Earth Balance Vegan Butter
3 tbsp fresh thyme, chopped
1 tbsp maple syrup
2 tbsp olive oil
Salt and pepper to taste

Preheat oven to 400 degrees.

Place the cooked sweet potatoes in a bowl and add the 1/2 cup non dairy milk and Earth Balance Butter.  Beat with a hand mixer until smooth.  Add the roasted garlic, thyme, salt and pepper and beat to incorporate.

In a small bowl whisk together the other 2 tbsp of non dairy milk and the olive oil.  Place one sheet of puff pastry on a cutting board and cut into 9 equal size squares.  Add about a teaspoon of the potato mixture in the center of each square. Brush the perimeter of each square with the non dairy milk and olive oil mixture.   Fold the puff pastry over the mixture forming a triangle shape.  With a fork crimp the edges in order to ensure no filling escapes during baking.

Brush the tops of each of the turnovers with some more non dairy milk and olive oil mixture. Place on a lightly greased baking sheet and bake for about 15 minutes at 400 or until golden brown.

Guest Blogger: A World Through the Eyes of A Vegan Foodie

16 Nov

Please meet the lovely Ruby June, the writer of the blog, A World Through the Eyes of A Vegan Foodie.

A description about her blog in her words, “A little about myself, I enjoy cooking and baking, but also indulging in specialty beverages. I like to sew, (most of my clothing I have made from vintage 1940’s patterns), draw, paint, and partake in old-lady crafts. I am a double major in biology and environmental science at the University of Washington (going into ecological research), and I love partaking in outdoor adventures and meeting (rare) people that are radiant at heart. I am married to a wonderful husband, and we have a 3 year-old spitfire of a Shiba Inu. Living life to its fullest, is something I adhere to. Live the good life, make it your own!”  Please welcome Ruby June!

This soup is awesome. It is a savory-sweet pumpkin soup with spicy warmth from the oil and a crunchy deliciousness only shallots can provide. At the time, I was feeling extra Halloween-y (made this soup a couple of weeks ago), so I cooked up some black beluga lentils and tossed them in before serving. If you haven’t tried these lentils, you are in for a treat! As you would assume, they are jet black and tiny and have a very pleasant nutty texture and flavour.
Continue reading

Guest Blogger: Air Eater

10 Nov

What happens when I run out of guest bloggers and don’t have time to write a review? I use one of my posts from Air Eater. In case you don’t know, I have a gluten free vegan blog called Air Eater. I do not have celiac, my husband @MathieuLLF does and to avoid contamination I support his non-gluten lifestyle. I blog about my love of food, packaging and have the occasional rant. Hope you like this post. Welcome to me? 😉

If you’ve been reading this blog, you’ll know I am a big fan of Korean sweet potato noodles. Like a BIG fan. I got adventurous today and decided to make my own version of Korean Mac N Cheese. How do you make such a thing you ask?

Here’s how! Continue reading

Guest Bloggers: Vegan Vamps

28 Oct

Denise and Melina are two best friends who have been living together for almost 14 years. They have been vegan for roughly 10 years and started writing their blog Vegan Vamps. They dream of living in the country and are doing many creative things to try and get there. They have an Etsy store, Melina is a fabulous painter, Denise writes. They have 4 cats: Solstice (the oldest and only girl), Vanian (the very sensitive boy), Sherlock (very fluffy and very proper) and Banshee (who is wild but knows he gets away with everything because he is adorable). Please welcome the Denise and Melina!

When you’ve had a tough week and maybe your diet hasn’t been the best and you find yourself in the produce department on payday, you want to have nothing more than a delicious veggie sandwich. Your whole body is telling you to buy sprouts and avocado and make magic in the kitchen.

Denise wanted to add some tofu, and she wanted to bake it. I said I’d fry it.  She can up with the coating, as she was looking on line for inspiration.  As she does.  A lot.  (This paragraph describes the magic of compromise, a system refined over the past 14 years.  Try this advanced system too early in a relationship and it can result in fisticuffs.  Start slowly.  ~ Denise)

Amazing Veggie and Fried Tofu Sandwich

4 slices bread (your choice, we love the flax bread from our local grocery store)
1 block tofu 225 g
2 tbsp canola oil
1/4 cup cornmeal
1 tsp chipolte chili powder
1/4 tsp cayenne
1/4 tsp salt
1/4 tsp garlic powder
Veggies for your choice

Slice your tofu in 1/4″ slices, lightly press between paper towel. In a medium bowl, combine cornmeal, chili powder, cayenne, salt, and garlic powder, and mix throughly.

Dredge tofu through mixture and set aside. Heat oil in pan, and once hot enough to make tofu sizzle drop the dredged tofu into pan. Cook about 3 -5 minutes on each side till a nice light yummy golden brown. Pop on paper towel.

Cut up veggies, we used onion, avocado, sprouts, and tomato. And Denise likes Veganaise and I like Nayonnaise. So yummy.  (I went without tomatoes.  Note that I feel messy food is rather stressful.  Melina thinks messier is yummier.  Guess whose sandwich is whose. ~ Denise)

They were soooo friggin’ good. Fried tofu sandwich. With veggies. Oh, so good.

Blog Review: Vegan Version

3 Oct

Brought up by a father from Lebanon and an American mother, Lee is the woman behind the blog Vegan Version. She is a wife, a mother to two children (9 and 13), a doggy mum to a beautiful bull dog Bertha and has been vegan since 2009. She has described herself as “doing my best to be an ethical vegan; try to make the best choices I can even if I am not always perfect.”  Sounds like an honest description and that’s what counts the most. Please welcome Lee!

Lee makes a variety of vegan food from desserts – Coffee infused Chocolate truffles, to Mushroom Pie quiche , to casseroles – Poblano Enchilada Casserole to a wonderful traditional food called Sarma. What’s Sarma you ask?

According to Wikipedia:
Sarma is a dish of grapecabbage or chard leaves rolled around a filling usually based on minced meat. Of course Lee has made a vegan version and you can click here for the recipe.

Take a look around Lee’s great blog, she has so many different recipes and they’re sure to be a hit!