No Tofu For Me

Scrumptious Meatless Tofu Loaf

Tue, 21 May 2013 12:00:40 -0500

Lunch at Wolgang Pucks. Told our waiter I was vegan and he said...

Mon, 20 May 2013 12:00:28 -0500

Lunch at Wolgang Pucks. Told our waiter I was vegan and he said he’d handle it. So yummy

I had leftover gnocchi dough. I rolled it out and stuffed minced...

Sun, 19 May 2013 12:00:32 -0500

I had leftover gnocchi dough. I rolled it out and stuffed minced mushrooms into them. Sealed up the edges and dipped them in a flax seed/water slurry. I tossed and flattened them into a bread crumb and Panko mixture.

Bake at 350F for 30 minutes and serve with marinara sauce.

Thing One had 4, Thing Two had 9.

They were alright but not my favorite.

vegenista: So Delightful Online Cookbook Have you checked out...

Sat, 18 May 2013 12:00:37 -0500

vegenista:

So Delightful Online Cookbook

Have you checked out the new e-book “So Delightful: 50 Dairy-Free Recipes” from the makers of So Delicious? How about so awesome???

Here’s a sample of the recipes:

Dirty Chai Pancakes

Mocha Frappe

Spiced Carrot Cake with Caramel Cream Cheese Frosting

Coconut Vanilla Donuts

Curried Chickpea Fries with Red Chili Mayo Dip

Baked Mac & Cheese with a Spelt Bread Crumb Topping

Oh, did I mention it is absolutely FREE? So amazing!

Breaded chick’n patty, cooked and diced, mixed with tomato...

Fri, 17 May 2013 12:00:31 -0500

Breaded chick’n patty, cooked and diced, mixed with tomato and basil and made into a quesadilla.

I added a simple black bean, & corn salsa.

1 can black beans, drained and rinsed
1 can whole kernel corn, drained and rinsed
A small bit of diced onion
Salt
Cilantro
Lime juice

Let set for at least 20 minutes for the flavors to blend.

I’d never made gnocchi before so I probably did something that...

Thu, 16 May 2013 12:00:24 -0500

I’d never made gnocchi before so I probably did something that would make it not quite right but I digress.

I boiled 6 medium sized white potatoes, peeled and diced. Drained and let them cool.

Meanwhile, I diced half a small onion, three garlic cloves and one stalk of celery and tossed them into a stock pot with a bit of salt, basil and oregano. I added a bag of frozen mixed veg, a can of stewed Italian tomatoes, a can of plain diced tomatoes, a can of great northern beans and a veg bouillon cube. 3 cans of water and brought to a boil.

Into the potatoes, I put 2 T. each of basil and oregano, 1 teaspoon each salt and garlic, mashed with a fork and mixed in a little less than 2 cups flour with my hands. I rolled it out onto a floured countertop and cut it into cubes.

I dropped them in one at time, like dumplings.

I liked it. Thing One had two bowls, Thing Two tried it and decided he wasn’t interested.

almondmilkk: Vegan Mozzarella Sticks Must try

Wed, 15 May 2013 12:00:30 -0500

almondmilkk:

Vegan Mozzarella Sticks

Must try

letthemeatvegancake: Zucchini Quinoa Burgers Looks fantastic

Tue, 14 May 2013 12:00:42 -0500

letthemeatvegancake:

Zucchini Quinoa Burgers

Looks fantastic

foodopia: peanut butter and jelly cupcakes with peanut butter...

Mon, 13 May 2013 12:00:36 -0500

foodopia:

peanut butter and jelly cupcakes with peanut butter chocolate ganache: recipe here

Photo

Sun, 12 May 2013 12:00:42 -0500

veganfoody: Healthy Carrot Cake Waffles

Sat, 11 May 2013 12:00:38 -0500

veganfoody:

Healthy Carrot Cake Waffles

veganfoody: Salted Caramel Corn

Fri, 10 May 2013 12:00:49 -0500

veganfoody:

Salted Caramel Corn

veganfoodtolove: Three Mushroom Tagliatelle With Garlic Sauce

Thu, 09 May 2013 12:00:38 -0500

veganfoodtolove:

Three Mushroom Tagliatelle With Garlic Sauce

the-lazy-vegetarian: Crock Pot Vegan Black Bean Soup

Wed, 08 May 2013 12:00:24 -0500

the-lazy-vegetarian:

Crock Pot Vegan Black Bean Soup

the-lazy-vegetarian: Irish White Bean and Cabbage Stew

Tue, 07 May 2013 12:00:24 -0500

the-lazy-vegetarian:

Irish White Bean and Cabbage Stew

oohbother: Kick You-Know-What Vegan Pesto w/ Avocado (Thanks to...

Mon, 06 May 2013 12:00:41 -0500

oohbother:

Kick You-Know-What Vegan Pesto w/ Avocado (Thanks to my sis-in-law and vegan goddess for the recipe and ShowMeVegan for the pic!)

You will need:

You fav-o-rite vegan pasta noodle

1 bunch basil

1 1/2 c. walnuts

1/2 avocado plus an additional 1 more for topping

1 tsp salt

2 tbs olive oil

2 cloves garlic

1/4 c. nutritional yeast

Directions:

1. Boil noodles according to directions on the box.

2. Pulse 1/2 avocado, basil, walnuts, olive oil, garlic and salt in food processor.

3. Mix drained, warm pasta with pesto and top with chopped avocado.

Enjoy!

vegandailynews: VEGAN DAILY RECIPE: Enfrijoladas

Sun, 05 May 2013 12:00:40 -0500

vegandailynews:

VEGAN DAILY RECIPE: Enfrijoladas

vegetablesandoxygen: Rice Noodle Salad With Grapefruit-Sriracha...

Sat, 04 May 2013 12:00:39 -0500

vegetablesandoxygen:

Rice Noodle Salad With Grapefruit-Sriracha Vinaigrette

Don’t worry guys, I’m not making myself or my boyfriend anything with liquid smoke, etc. The sauce sounds interesting to me and I’m saving this because I intend to modify it.

For the dressing:
1 clove garlic
1 teaspoon fresh ginger
3/4 cup fresh red grapefruit juice
2 tablespoons grapeseed oil
2 tablespoons Sriracha
2 teaspoons dijon mustard
2 teaspoons rice wine vinegar
1 teaspoon toasted sesame oil
1 teaspoon agave nectar
1/4 teaspoon salt

fruit-loop-vegan: baked broccoli burgers by the tolerant...

Fri, 03 May 2013 12:00:30 -0500

fruit-loop-vegan:

baked broccoli burgers

by the tolerant vegan
Burger recipe adapted from the Vegetarian Times
Sauce recipe from Epicurious
Makes 4 burgers
Printable recipe

Burger ingredients:

1/3 cup dry couscous

1 cup water

1 1/2 cups broccoli florets

2 teaspoons olive oil

1/2 cup chopped scallions

1/2 cup chopped yellow onion

2 teaspoons ground cumin

1 15 ounce can of chickpeas, rinsed and drained

1 tablespoon sesame tahini

1/2 cup panko breadcrumbs

Tahini dressing ingredients:

1/3 cup sesame tahini

1/3 cup water

1/4 cup plus 1 tablespoon fresh lemon juice

2 garlic cloves, chopped

3/4 teaspoon sea salt

Directions:
Preheat your oven to 400 degrees fahrenheit.

I did these first three steps simultaneously in order to speed up the prep time.

1. In a small pot, bring the water and couscous to a boil. Remove from heat immediately and allow the couscous to sit in the pot for 10 minutes, soaking up the water.

2. Steam the broccoli in a steamer for 5-7 minutes (or use a microwave or stove method, you just want the broccoli to be soft in the end)

3. In a skillet, heat the olive oil over medium heat and add in the onion and scallions, stirring occasionally for 3-5 minutes until the onion softens. Remove from heat and stir in the cumin.

Gather your couscous, broccoli, onion mix, chickpeas and sesame tahini and combine together in a food processor.

Pour the mixture into a bowl and stir in the bread crumbs.

Form it into patties and place the patties on a cookie sheet lined with foil.

Bake for 50 minutes, turning the patties over halfway through. You’ll know they are done when the tops begin to brown.

To make the tahini sauce, place all ingredients in a food processor and blend until combined, roughly 30 seconds.

Photo

Thu, 02 May 2013 12:00:46 -0500