Lemon "cavier" pasta and Liebster Award- Vegan MOFO Day 24

IKEA has vegan cavier. Yes I kid you not!!!!! It's only a few dollars and surprisingly it tastes good. I'm not a fan of fish even when I used to eat it or mock fishy things but it is quite subtle with a slightly salty flavour. I've never had cavier before so didn't know what to do with it so I followed this recipe which was super easy. We also added a can of white beans and some baby spinach to make it a complete meal.

Lemon "Cavier" Pasta by If Martha was Veg

Servings:4

Ingredients:
Olive oil
1 bag of spaghetti (16 oz) 1 pack of gluten free pasta

1 stick of butter   1 Tablespoon of Margarine
3 lemons (2 to zest & juice for the pasta & 1 to slice very thinly to fry up)
Tangkorn aka vegan caviar from Ikea
1/4 cup of flour chickpea flour
Garlic powder
Vegetable oil
Salt & pepper to taste

While your water is boiling & your pasta is cooking, you can fry up your lemon slices.
In a small bowl, add your flour, salt, pepper and garlic powder and mix. Coat your thinly sliced lemon slices in the mixture and in a pan, heat up some vegetable oil. Throw your lemon slices & and let them get brown & crispy!

When you’ve put together your pasta & caviar dish, add your crispy lemons and enjoy!

Unfortunately I lost my pictures of the meal, and while it tasted great and is worth making again, I don't have time to go to Ikea get more and make it again because this is vegan mofo and I'm trying to blog every day. So Instead I have these photos of the ingredients.

Zuckerbaby over at Tales of a Vegan Food Fetishist, has nominated me for the Liebster Award. I've watched a few aussie bloggers get the award and didn't think our blog was going to get nominated so was very pleasantly surprised thanks. Zuckerbaby has an amazing vegan dessert cookbook and will be bringing out a pie themed book with plenty of gluten free options.
 

“Liebster” is German and means ‘dearest’ or ‘beloved’ but it can also mean ‘favorite’. The idea behind this award is to bring attention to bloggers who have less than 200 followers and show your support during Vegan Mofo!

The rules of winning this award are as follows:
1. Show your thanks to those who gave you the award by linking back to them.
2. Reveal 5 of your top picks and let them know by leaving a comment on their blog.
3. Post the award on your blog.
4. Enjoy the love and support of some wonderful people on the www!

I doubt these bloggers have less than 200 followers but are just blogs that I have been enjoying reading during mofo, also I tried to choose blogs which I don't think have already been chosen:

1. Green Gourmet Giraffe, Johanna is vegetarian but has been posting amazing vegan food every day for vegan mofo, also I got to try some of it and it was damn tasty. Shes also the best commenter too not just here by on so many blogs, I don't know how she finds the time, but I think its so awesome.
2. Cake Maker to the Stars Kittee is like my xgfx hero, and while I didn't get to meet up with her in Portland, I did run into her in herbivore which was quite exciting. She's behind xgfx site too.
3. Louise by Degrees Louise is a fellow Melbournian too, her blog is quite new but really colourful, check out the heart shaped strawberries in her muffins.
4. Spabettie could easily be nominated for just her balsamic strawberry ice cream but she has lots of other yummy and inspiring recipes too.
5. Green Vegan Living- Geanna is super friendly fellow gluten free blogger who I did get to meet when I was in Portland, I love reading about what she does with her csa fruit and vegies each week.

 Only a week to go!!!

IKEA has vegan cavier. Yes I kid you not!!!!! It's only a few dollars and surprisingly it tastes good. I'm not a fan of fish even when I used to eat it or mock fishy things but it is quite subtle with a slightly salty flavour. I've never had cavier before so didn't know what to do with it so I followed this recipe which was super easy. We also added a can of white beans and some baby spinach to make it a complete meal.

Lemon "Cavier" Pasta by If Martha was Veg

Servings:4

Ingredients:
Olive oil
1 bag of spaghetti (16 oz) 1 pack of gluten free pasta

1 stick of butter   1 Tablespoon of Margarine
3 lemons (2 to zest & juice for the pasta & 1 to slice very thinly to fry up)
Tangkorn aka vegan caviar from Ikea
1/4 cup of flour chickpea flour
Garlic powder
Vegetable oil
Salt & pepper to taste

While your water is boiling & your pasta is cooking, you can fry up your lemon slices.
In a small bowl, add your flour, salt, pepper and garlic powder and mix. Coat your thinly sliced lemon slices in the mixture and in a pan, heat up some vegetable oil. Throw your lemon slices & and let them get brown & crispy!

When you’ve put together your pasta & caviar dish, add your crispy lemons and enjoy!

Unfortunately I lost my pictures of the meal, and while it tasted great and is worth making again, I don't have time to go to Ikea get more and make it again because this is vegan mofo and I'm trying to blog every day. So Instead I have these photos of the ingredients.

Zuckerbaby over at Tales of a Vegan Food Fetishist, has nominated me for the Liebster Award. I've watched a few aussie bloggers get the award and didn't think our blog was going to get nominated so was very pleasantly surprised thanks. Zuckerbaby has an amazing vegan dessert cookbook and will be bringing out a pie themed book with plenty of gluten free options.
 

“Liebster” is German and means ‘dearest’ or ‘beloved’ but it can also mean ‘favorite’. The idea behind this award is to bring attention to bloggers who have less than 200 followers and show your support during Vegan Mofo!

The rules of winning this award are as follows:
1. Show your thanks to those who gave you the award by linking back to them.
2. Reveal 5 of your top picks and let them know by leaving a comment on their blog.
3. Post the award on your blog.
4. Enjoy the love and support of some wonderful people on the www!

I doubt these bloggers have less than 200 followers but are just blogs that I have been enjoying reading during mofo, also I tried to choose blogs which I don't think have already been chosen:

1. Green Gourmet Giraffe, Johanna is vegetarian but has been posting amazing vegan food every day for vegan mofo, also I got to try some of it and it was damn tasty. Shes also the best commenter too not just here by on so many blogs, I don't know how she finds the time, but I think its so awesome.
2. Cake Maker to the Stars Kittee is like my xgfx hero, and while I didn't get to meet up with her in Portland, I did run into her in herbivore which was quite exciting. She's behind xgfx site too.
3. Louise by Degrees Louise is a fellow Melbournian too, her blog is quite new but really colourful, check out the heart shaped strawberries in her muffins.
4. Spabettie could easily be nominated for just her balsamic strawberry ice cream but she has lots of other yummy and inspiring recipes too.
5. Green Vegan Living- Geanna is super friendly fellow gluten free blogger who I did get to meet when I was in Portland, I love reading about what she does with her csa fruit and vegies each week.

 Only a week to go!!!

reade more... Résuméabuiyad

Cream Cheese Pasta

I generally find the recipes that Toby makes for weeknight dinners. The theme tends to be quick and easy. Actually the theme for most of our meals is quick and easy. This dish fits the bill nicely.


Cream Cheese Pasta it's actually a variation of Pasta with Cream Sauce and Spinach from vegan food.

          1/3 container Tofutti  "Better Than Cream Cheese"
          1 cup vegetable stock
          1 garlic clove, crushed
          1 cup rocket (or argula)
          1 large broccoli
          1 can of beans
          G/f pasta
          Vegetable oil
          Salt and pepper 

METHOD
Saute garlic and broccoli in a little oil.  Add stock cube and cup of water. Add the Tofutti cream cheese and white beans. Let simmer till kinda thick (10 minutes maybe). Add rocket in last minute of cooking. Dump everything on top of the pasta you cooked and mix it up. If you wanted to make it tastier you could add some fresh herbs.





It was delicious, creamy and relatively healthy. Maybe not as nice as amazing as the vegan yum yum Alfredo but cheaper and with less dishes and ingredients. I think this could be a great dish to make when traveling.

I generally find the recipes that Toby makes for weeknight dinners. The theme tends to be quick and easy. Actually the theme for most of our meals is quick and easy. This dish fits the bill nicely.


Cream Cheese Pasta it's actually a variation of Pasta with Cream Sauce and Spinach from vegan food.

          1/3 container Tofutti  "Better Than Cream Cheese"
          1 cup vegetable stock
          1 garlic clove, crushed
          1 cup rocket (or argula)
          1 large broccoli
          1 can of beans
          G/f pasta
          Vegetable oil
          Salt and pepper 

METHOD
Saute garlic and broccoli in a little oil.  Add stock cube and cup of water. Add the Tofutti cream cheese and white beans. Let simmer till kinda thick (10 minutes maybe). Add rocket in last minute of cooking. Dump everything on top of the pasta you cooked and mix it up. If you wanted to make it tastier you could add some fresh herbs.





It was delicious, creamy and relatively healthy. Maybe not as nice as amazing as the vegan yum yum Alfredo but cheaper and with less dishes and ingredients. I think this could be a great dish to make when traveling.

reade more... Résuméabuiyad

Coeliac stuff, sun dried tomato pesto and costco

* So according to my specialist my coeliac antibodies levels are impressively high, I wonder if it was all those years of eating gluten based mockmeats, especially during my year in Hong Kong.
* The specialist said that I can eat gluten up until my biopsy in a couple of weeks time, which is awesome because I have been seeing it as a chance to say goodbye to all of my gluteny favourite foods except since I stopped eating it, I have been really really really sick whenever I eat it, I can finally see the link between my health problems and gluten. I might actually voluntarily stop beforehand because I want to be well.
* People with coeliac's disease often have issues with the absorption of vitamins and minerals, that can lead to other problems like osteoporosis, which is why constant low iron or b12, is often a sign that you should tested for coeliac disease, although most doctors seem to be pretty oblivious. I've always had low iron, even in my pre-vegan years and stomach related issues for years, and despite seeing several specialists and doctors I was never tested, until now. I was a little nervous about getting the results of my calcium, b12 etc knowing that my body might not be absorbing them either. Also, i've been vegan for 6-7 years and have been a pretty slack vegan when it comes to taking vitamins/minerals and am a bit of a junk vegan as you can probably tell from this blog. But, my calcium, b12, creatinine, potassium, are all ok. Yay!!!!! The only low ones are my iron (which is up from it's normally low place thanks to the expensive but effective red iron) and my vitamin d which is slightly low. I'm off to get some deva multivitamins though now from here and I might even try to get more sun.
* I'm having a gluten free vegan potluck on 26th Feb fri night in Brunswick, if you are interested in coming, email me at inthemoodfornoodles (at) gmail (dot) (com)

I got to go to Costo on the weekend with a member and come back a little poorer but with lots of bulk items like gluten free museli bars, tinned tomatoes, a giant jar of sundried tomatoes, a bag of almonds, 1kg of cherries (more on that later), maple syrup, frozen blueberries and 4 blocks or organic dark chocolate. It was awesome, and I restrained myself from buying giant bags of american potato chips, giant size hommous and lots more.

Anyway on to the food we made, I've started my first trial with gluten free pasta. Toby made the sundried tomato pesto from ppk, which is super easy, we ignored the advice and used the jar kind and eliminated the first step, we also used regular almonds instead of silvered and it didn't seem to make a difference.


Ingredients
1/2 cup sundried tomatoes (not the kind in a jar)
2 cloves garlic
1 Tablespoon olive oil
2 Tablespoons nutritional yeast or vegan parmesan
1/4 cup slivered almonds
Fresh ground pepper and a dash of salt

Directions
In a sauce pan soak sundried tomatoes in boiling water til covered by an inch. Leave to soak for 10-15 minutes til soft.
In a blender or food processor combine the sundried tomatoes and its soaking water, garlic, olive oil, slivered almonds, nutritional yeast or vegan parmesan, fresh ground pepper and a dash of salt. Process til smooth.

He then added the pesto to the pasta and mixed over low heat. We tried the Orgran vegetable rice pasta spirals. I was half expecting the pasta to be a little like cardboard, like wholewheat pasta, but it was actually alright. Maybe not quite as smooth as regular pasta, but really ok. I can still have comforting pasta carbs, yay!

As for the pesto, it was super quick to made, tasty and we will definitely make it again. Toby added cannellini beans to this dish, but it really does need some veggies too, we just didn't have any.

We added nooch to the top (instead of putting it in the pesto itself).

* So according to my specialist my coeliac antibodies levels are impressively high, I wonder if it was all those years of eating gluten based mockmeats, especially during my year in Hong Kong.
* The specialist said that I can eat gluten up until my biopsy in a couple of weeks time, which is awesome because I have been seeing it as a chance to say goodbye to all of my gluteny favourite foods except since I stopped eating it, I have been really really really sick whenever I eat it, I can finally see the link between my health problems and gluten. I might actually voluntarily stop beforehand because I want to be well.
* People with coeliac's disease often have issues with the absorption of vitamins and minerals, that can lead to other problems like osteoporosis, which is why constant low iron or b12, is often a sign that you should tested for coeliac disease, although most doctors seem to be pretty oblivious. I've always had low iron, even in my pre-vegan years and stomach related issues for years, and despite seeing several specialists and doctors I was never tested, until now. I was a little nervous about getting the results of my calcium, b12 etc knowing that my body might not be absorbing them either. Also, i've been vegan for 6-7 years and have been a pretty slack vegan when it comes to taking vitamins/minerals and am a bit of a junk vegan as you can probably tell from this blog. But, my calcium, b12, creatinine, potassium, are all ok. Yay!!!!! The only low ones are my iron (which is up from it's normally low place thanks to the expensive but effective red iron) and my vitamin d which is slightly low. I'm off to get some deva multivitamins though now from here and I might even try to get more sun.
* I'm having a gluten free vegan potluck on 26th Feb fri night in Brunswick, if you are interested in coming, email me at inthemoodfornoodles (at) gmail (dot) (com)

I got to go to Costo on the weekend with a member and come back a little poorer but with lots of bulk items like gluten free museli bars, tinned tomatoes, a giant jar of sundried tomatoes, a bag of almonds, 1kg of cherries (more on that later), maple syrup, frozen blueberries and 4 blocks or organic dark chocolate. It was awesome, and I restrained myself from buying giant bags of american potato chips, giant size hommous and lots more.

Anyway on to the food we made, I've started my first trial with gluten free pasta. Toby made the sundried tomato pesto from ppk, which is super easy, we ignored the advice and used the jar kind and eliminated the first step, we also used regular almonds instead of silvered and it didn't seem to make a difference.


Ingredients
1/2 cup sundried tomatoes (not the kind in a jar)
2 cloves garlic
1 Tablespoon olive oil
2 Tablespoons nutritional yeast or vegan parmesan
1/4 cup slivered almonds
Fresh ground pepper and a dash of salt

Directions
In a sauce pan soak sundried tomatoes in boiling water til covered by an inch. Leave to soak for 10-15 minutes til soft.
In a blender or food processor combine the sundried tomatoes and its soaking water, garlic, olive oil, slivered almonds, nutritional yeast or vegan parmesan, fresh ground pepper and a dash of salt. Process til smooth.

He then added the pesto to the pasta and mixed over low heat. We tried the Orgran vegetable rice pasta spirals. I was half expecting the pasta to be a little like cardboard, like wholewheat pasta, but it was actually alright. Maybe not quite as smooth as regular pasta, but really ok. I can still have comforting pasta carbs, yay!

As for the pesto, it was super quick to made, tasty and we will definitely make it again. Toby added cannellini beans to this dish, but it really does need some veggies too, we just didn't have any.

We added nooch to the top (instead of putting it in the pesto itself).

reade more... Résuméabuiyad

Pasta with toasted garlic breadcrumbs

This dish was adapted from a recipe on recipezaar, it was super easy and meant not having going to the shops to make dinner. Have you noticed a lazy theme with our dinners lately? I'm trying to do work like crazy on my thesis and Mr T is injured again.

• 500 grams pasta
• 1/4 cup olive oil
• 3 garlic cloves,
  
• 3 pieces of stale bread chopped coarsely into crumbs
• salt and pepper
  

1. Cook pasta.
2. Meanwhile, in a large pan, heat the oil over medium heat.
3. Add the garlic and saute just until turning color.
4. Add the breadcrumbs, salt and pepper to taste, and toast to light golden.
5. Drain the pasta and place in a hot bowl.
6. Pour all but 1 cup of the crumbs on the pasta along with the water and toss.
7. Divide between 4 hot plates and sprinkle reserved crumbs over each serving.

We also added some white beans, zucchini and nooch.

Mr T said that he read somewhere that breadcrumbs were originally used as a poor man's cheese in Italy. I can kind of see why.

This dish was adapted from a recipe on recipezaar, it was super easy and meant not having going to the shops to make dinner. Have you noticed a lazy theme with our dinners lately? I'm trying to do work like crazy on my thesis and Mr T is injured again.

• 500 grams pasta
• 1/4 cup olive oil
• 3 garlic cloves,
  
• 3 pieces of stale bread chopped coarsely into crumbs
• salt and pepper
  

1. Cook pasta.
2. Meanwhile, in a large pan, heat the oil over medium heat.
3. Add the garlic and saute just until turning color.
4. Add the breadcrumbs, salt and pepper to taste, and toast to light golden.
5. Drain the pasta and place in a hot bowl.
6. Pour all but 1 cup of the crumbs on the pasta along with the water and toss.
7. Divide between 4 hot plates and sprinkle reserved crumbs over each serving.

We also added some white beans, zucchini and nooch.

Mr T said that he read somewhere that breadcrumbs were originally used as a poor man's cheese in Italy. I can kind of see why.

reade more... Résuméabuiyad

Vegan yum yum alfredo

Vegan yum yum blogger lolo is a genius and this super quick, rich, cheesy dish is proof of that.

Hurry Up Alfredo
Makes 2-3 Servings

1 Cup Soymilk
1/3 Cup Raw, Unsalted Cashews
1/4 Cup Nutritional Yeast
3 Tbs Low-Sodium Tamari or Soy Sauce
2 Tbs Earth Balance Margarine
1 Tbs Tahini
1 Tbs Fresh Lemon Juice
2 tsp Dijon Mustard
1/2 tsp Paprika (smoked is awesome)
1 Pinch Nutmeg
2-4 Cloves of Garlic, optional
Black pepper, to taste

Add all the ingredients to a blender and blend until smooth. This may work best in a high-speed blender (like a Vita-Mix), but you can definitely make it in a regular blender. Just blend extra-long, or perhaps strain if if you want it perfectly smooth. Tiny bits of cashews won’t hurt anyone though!

If you’re making this sauce for pasta, drain the pasta and return it to the hot empty pan. Pour the sauce over, place on medium heat, and stir until heated through. Serve with lots of fresh cracked black pepper.

We added some zucchini to it.

I really want to get her cookbook, but am super duper poor right now, so might have to wait and put it on my xmas wishlist.

Vegan yum yum blogger lolo is a genius and this super quick, rich, cheesy dish is proof of that.

Hurry Up Alfredo
Makes 2-3 Servings

1 Cup Soymilk
1/3 Cup Raw, Unsalted Cashews
1/4 Cup Nutritional Yeast
3 Tbs Low-Sodium Tamari or Soy Sauce
2 Tbs Earth Balance Margarine
1 Tbs Tahini
1 Tbs Fresh Lemon Juice
2 tsp Dijon Mustard
1/2 tsp Paprika (smoked is awesome)
1 Pinch Nutmeg
2-4 Cloves of Garlic, optional
Black pepper, to taste

Add all the ingredients to a blender and blend until smooth. This may work best in a high-speed blender (like a Vita-Mix), but you can definitely make it in a regular blender. Just blend extra-long, or perhaps strain if if you want it perfectly smooth. Tiny bits of cashews won’t hurt anyone though!

If you’re making this sauce for pasta, drain the pasta and return it to the hot empty pan. Pour the sauce over, place on medium heat, and stir until heated through. Serve with lots of fresh cracked black pepper.

We added some zucchini to it.

I really want to get her cookbook, but am super duper poor right now, so might have to wait and put it on my xmas wishlist.

reade more... Résuméabuiyad

Elizabeth's red wine lentils with pasta and chorizo

We made this after the potluck, with a couple of leftover chorizo sausages, which we fried and crumbled. They were friends, but I look forward to trying these with the italian inspired sausages in vegan brunch. This recipe was originally suggested by Elizabeth and the converted into a recipe by Cindy. Vicki also made it and raved about it. I made a few more alterations though. I didn't use any fresh herbs and added marjoram because it rocks and I hate rosemary. I decided to skip the polenta all together and added the sauce to to pasta. The sauce was yummy and was a great change t the regular tomato based lentil pasta sauces that I normally make.

Red wine lentils sauce

1 tablespoon olive oil
1 onion
4 cloves garlic
1 carrot
2-3 sticks of celery
2 x 400g cans lentils, rinsed and drained
3/4 cup red wine
1 1/2 cups 'chicken' stock
1 teaspoon dried sage powder
1 teaspoon thyme leaves
1 teaspoon dried parsley
1 teaspoon marjoram
2 large chorizo sausages (from vegan brunch)
Nooch (optional)

Bring the oil to medium heat in a frypan, then saute the onion and garlic in it for 2 minutes. Add the carrot and celery and saute for a further 5 minutes. Stir through the lentils, wine, stock and herbs and simmer the lot until the lentils are tender and the sauce has reduced a little.

Pop the sausages under the grill, turning them once or twice, until they're crisp on the outside but still tender in the middle. Slice them into generous chunks and add them to the simmering lentils.

Add to pasta and add some nooch if you feel inclined.

I've added a new label: weeknight dinner, for dishes that I want to make again on a regular basis and aren't super time consuming and this recipe certainly fits into.

We made this after the potluck, with a couple of leftover chorizo sausages, which we fried and crumbled. They were friends, but I look forward to trying these with the italian inspired sausages in vegan brunch. This recipe was originally suggested by Elizabeth and the converted into a recipe by Cindy. Vicki also made it and raved about it. I made a few more alterations though. I didn't use any fresh herbs and added marjoram because it rocks and I hate rosemary. I decided to skip the polenta all together and added the sauce to to pasta. The sauce was yummy and was a great change t the regular tomato based lentil pasta sauces that I normally make.

Red wine lentils sauce

1 tablespoon olive oil
1 onion
4 cloves garlic
1 carrot
2-3 sticks of celery
2 x 400g cans lentils, rinsed and drained
3/4 cup red wine
1 1/2 cups 'chicken' stock
1 teaspoon dried sage powder
1 teaspoon thyme leaves
1 teaspoon dried parsley
1 teaspoon marjoram
2 large chorizo sausages (from vegan brunch)
Nooch (optional)

Bring the oil to medium heat in a frypan, then saute the onion and garlic in it for 2 minutes. Add the carrot and celery and saute for a further 5 minutes. Stir through the lentils, wine, stock and herbs and simmer the lot until the lentils are tender and the sauce has reduced a little.

Pop the sausages under the grill, turning them once or twice, until they're crisp on the outside but still tender in the middle. Slice them into generous chunks and add them to the simmering lentils.

Add to pasta and add some nooch if you feel inclined.

I've added a new label: weeknight dinner, for dishes that I want to make again on a regular basis and aren't super time consuming and this recipe certainly fits into.

reade more... Résuméabuiyad

Bad food pics but yummy food

This first dish is up there with my favourite tofu dishes, and I really like the method for dry frying the tofu first and love the orange sauce It was a perfect way to use up some excess oranges from the food co-op and I think I will add it to our dishes that we have again and again.

I don't want to risk losing the recipe so here is it:

Orange Tofu with Broccoli from Vegan Homemade

1 lb.(450 grams) extra-firm tofu, cut into cubes or triangles
bunch of broccoli, cut into florets
4 cloves garlic
4 green onions
3/4 c water
1/4 c orange juice
1 Tbs lemon juice
2 Tbs seasoned rice vinegar
4 Tbs soy sauce
1/4 c brown sugar
1/2 tsp red pepper
1 Tbs cornstarch

Dry-fry tofu until browned, or saute in oil if preferred. Steam broccoli until crisp-tender.

Whisk remaining ingredients in a small bowl. Heat a large skillet to medium, and add tofu, broccoli and sauce mixture. Bring to a simmer, then continue to simmer until the sauce is reduced to your liking, stirring occasionally.

Serve over brown rice or noodles.

Erin also linked to this handy link on how to dryfry tofu.

This second dish was so great when I was sick. Ginger is awesome for both nausea and colds/flus. We followed her recommendations and used soy sauce instead of braggs. I love the unusual combination she uses, it actually works.

Carrot Ginger Cashew Pasta from Vegan Soul Power

*This recipe is casual with portions, because it can easily be stretched. I usually use about 3 carrots and 2 handfuls cashews.

-Raw, unsalted cashews
-Carrots, peeled and chopped
-1-2 cloves garlic, peeled
-1" ginger root, peeled and sliced
-1/2 tbs agave nectar
-Braggs
-Whole wheat pasta
-Kale or swiss chard, loosely chopped

1. Bring a large pot of water to boil for your pasta. Bring a small pot of water to boil for your veggies.
2. Using a steamer insert, put equal parts carrots and cashews, along with the garlic and ginger in a pot to steam. Sprinkle with salt and pepper, and steam for about 5 minutes, or until carrots can easily be pierced with a fork. Meanwhile, cook desired amount of pasta.
3. (Carefully) add steamed veggies to food processor or blender. Add a dollop of olive oil, a splash of braggs, and agave nectar. Blend until smooth-ish.
4. Once pasta is al dente, pour over kale or chard. Then toss with carrot sauce, adding a tiny pasta water if desired.



And finally not a food pic but a pic of the graffiti from my favourite safeway in Brunswick. It's my fav safeway because they sell tofutti cream cheese, often has good buskers, is right near radical grocery and I can take the bike path the whole way to get there instead of having to cross Sydney or Grantham St.

This first dish is up there with my favourite tofu dishes, and I really like the method for dry frying the tofu first and love the orange sauce It was a perfect way to use up some excess oranges from the food co-op and I think I will add it to our dishes that we have again and again.

I don't want to risk losing the recipe so here is it:

Orange Tofu with Broccoli from Vegan Homemade

1 lb.(450 grams) extra-firm tofu, cut into cubes or triangles
bunch of broccoli, cut into florets
4 cloves garlic
4 green onions
3/4 c water
1/4 c orange juice
1 Tbs lemon juice
2 Tbs seasoned rice vinegar
4 Tbs soy sauce
1/4 c brown sugar
1/2 tsp red pepper
1 Tbs cornstarch

Dry-fry tofu until browned, or saute in oil if preferred. Steam broccoli until crisp-tender.

Whisk remaining ingredients in a small bowl. Heat a large skillet to medium, and add tofu, broccoli and sauce mixture. Bring to a simmer, then continue to simmer until the sauce is reduced to your liking, stirring occasionally.

Serve over brown rice or noodles.

Erin also linked to this handy link on how to dryfry tofu.

This second dish was so great when I was sick. Ginger is awesome for both nausea and colds/flus. We followed her recommendations and used soy sauce instead of braggs. I love the unusual combination she uses, it actually works.

Carrot Ginger Cashew Pasta from Vegan Soul Power

*This recipe is casual with portions, because it can easily be stretched. I usually use about 3 carrots and 2 handfuls cashews.

-Raw, unsalted cashews
-Carrots, peeled and chopped
-1-2 cloves garlic, peeled
-1" ginger root, peeled and sliced
-1/2 tbs agave nectar
-Braggs
-Whole wheat pasta
-Kale or swiss chard, loosely chopped

1. Bring a large pot of water to boil for your pasta. Bring a small pot of water to boil for your veggies.
2. Using a steamer insert, put equal parts carrots and cashews, along with the garlic and ginger in a pot to steam. Sprinkle with salt and pepper, and steam for about 5 minutes, or until carrots can easily be pierced with a fork. Meanwhile, cook desired amount of pasta.
3. (Carefully) add steamed veggies to food processor or blender. Add a dollop of olive oil, a splash of braggs, and agave nectar. Blend until smooth-ish.
4. Once pasta is al dente, pour over kale or chard. Then toss with carrot sauce, adding a tiny pasta water if desired.



And finally not a food pic but a pic of the graffiti from my favourite safeway in Brunswick. It's my fav safeway because they sell tofutti cream cheese, often has good buskers, is right near radical grocery and I can take the bike path the whole way to get there instead of having to cross Sydney or Grantham St.

reade more... Résuméabuiyad

Vegan yum yum equals surprisingly enough yum yum food

Everyone, seems to be talking about vegan yum yum and so I thought I would join in the fun. I love that blog. I think it's one of the few where every recipe is guaranteed to be yummy indeed. Recently, I'm made not one but two recipes from there and both were super easy and quick and delicious. First up was the smokey miso tofu which we had in sandwiches with mayo. Mr T thinks they should have another condiment, but he's not a mayo person. I think it was perfect. I also made the soy mirin tofu over rice with broccol and peanut sauce . I did made some tiny changes with this, I had it with noodles instead of rice and doubled the soy-mirin glaze and tripled the peanut sauce, because I like my dishes to be saucy. I love the glaze idea with the tofu and might start using this with other dishes. And because I'm the worst blogger in the world. I didn't even take pics, so you will have to trust me or you can just look at the pics over at vegan yum yum. I promise to actually have pictures of the next dishes that I post about.

See you all at world vegan day tomorrow.

Vegan yum yum equals surprisingly enough yum yum food

Everyone, seems to be talking about vegan yum yum and so I thought I would join in the fun. I love that blog. I think it's one of the few where every recipe is guaranteed to be yummy indeed. Recently, I'm made not one but two recipes from there and both were super easy and quick and delicious. First up was the smokey miso tofu which we had in sandwiches with mayo. Mr T thinks they should have another condiment, but he's not a mayo person. I think it was perfect. I also made the soy mirin tofu over rice with broccol and peanut sauce . I did made some tiny changes with this, I had it with noodles instead of rice and doubled the soy-mirin glaze and tripled the peanut sauce, because I like my dishes to be saucy. I love the glaze idea with the tofu and might start using this with other dishes. And because I'm the worst blogger in the world. I didn't even take pics, so you will have to trust me or you can just look at the pics over at vegan yum yum. I promise to actually have pictures of the next dishes that I post about.

See you all at world vegan day tomorrow.

reade more... Résuméabuiyad