August 17, 2012

I should start a blog dedicated to tofu scramble, since it’s the best thing in the world. This particular one consists of tofu, onion, garlic, red bell pepper, turmeric, nutritional yeast, Bragg’s liquid aminos and apple cider vinegar, smoked paprika, cayenne, and crushed red peppers. SPICY.

We had it with some sweet potatoes and a kale/carrot/cabbage salad. With avocado, of course. 

August 11, 2012

I’m getting bad at this blog thing. Here’s a meal from last Saturday, extremely easy because the summer has made me so lazy. It’s a sandwich with Gardein BBQ shreds, macaroni and Teese, and some steamed kale. Easy, yes, but quite delicious.

August 6, 2012

Dinner from a couple of nights ago: Smokey Miso Tofu, sweet potato tots, superfood salad, sauteed avocado with smoked salt. Those tots are addictive, by the way. Look out.

July 30, 2012

Last night’s dinner. Okay, so I didn’t exactly make that Qrunch burger from scratch, but that doesn’t keep it from being awesome. If you haven’t had them, they’re a little pricey but really good and mostly made of quinoa.

I made some steamed kale and sweet potatoes (surprise surprise) to go with, along with some fancy mustard, avocado, super greens, and heirloom tomato as toppings. 

June 25, 2012

Yesterday I made collard wraps again, but I made them kind of late, and by the time I finished all of my natural light was gone. Hence ugly photos.

Anyway, I used the pecan filling again, with orange peppers, avocado, and sprouts. With salad and heirloom tomatoes and baby candy cane beets and regular beets and mango vinegar! 

As always, I can’t wait until it’s not summer anymore, because it really sucks all of the fun out of cooking. Only a month or two more!

July 18, 2012

Sorry for the absence, it’s still way too hot to cook much. However, if you’ve followed my blog at all, you probably know I love tofu scramble, and I will brave the terrible heat to obtain it.

I decided on a Mediterranean version for today. It’s made with the usual (turmeric, Bragg’s liquid aminos, apple cider vinegar, nutritional yeast, paprika, garlic) and then some kalamata olives, artichoke hearts, and roasted red peppers. Seriously, so good. Tofu scramble is one of the first things I made as a vegan, and years later, it’s still my favorite.

Oh yeah, steamed kale and avocado and grape tomatoes on the side. Duh.

July 13, 2012

Friday the 13th tacos! In savoy cabbage leaves, with sweet potatoes and seitan chorizo (by Denver Seitan Company). Also, portobello, onion and pepper fajitas, and a tasty salad with mango vinegar.

Don’t walk under any ladders.

July 9, 2012

Salad with blackened tofu!

The dressing was supposed to be Caesar, but turned out to not be all that Caesar-ish. It was good, though. I made it with Vegenaise, almond milk, lemon juice, red wine vinegar, salt, pepper, garlic, mustard, and mustard powder. 

For the blackened tofu seasoning, it’s pretty easy to make your own (that’s what I’ve done up until now) but I’d recommend buying a spice blend for it. That way you don’t have to waste tons of all of your spices. All you need to do is marinate your tofu slices in some Bragg’s or tamari, then coat both sides of each slice in the seasoning. Then cook each side of the tofu on a REALLY hot pan with some oil. Pretty simple, but really tasty.

July 8, 2012

I felt like making something easy, so we had pita pizzas with Denver Seitan Sicilian, green olives, roasted red peppers, and Daiya, and kale on the side, of course. Today was VegFest, so I have a lot of interesting little treats that I bought there. If you want, you can read about that on my other Tumblr, Denver Vegan. Yup, you probably should do that.

We got a print from one of my boyfriend’s coworkers/friends. It looks pretty nice in the dining room, don’t you think?

July 5, 2012

Tofu scramble! I got pretty liberal with the nutritional yeast. In other words, it was awesome. Also, lots of Bragg’s, turmeric, and smoked paprika, and grape tomatoes and red bell peppers. And my two staples, kale and sweet potatoes.

This meal has more protein than you can imagine. And I have Cashewtopia ice cream for dessert.

July 2, 2012

I made some tofu lettuce wraps for dinner, along with baked portobello caps and spinach salad.

The lettuce wraps were made using Nasoya super firm organic sprouted tofu, which I think holds its shape better than other brands. I cut it into tiny squares and chopped some carrots and water chestnuts to go in there. I used Bragg’s, rice vinegar, Hoisin sauce, and five spice to season it, and it was a success!

The salad was baby spinach, with celery, strawberries, avocado, and mango vinegar. 

Now it’s time to blend up a frozen banana with some more of those strawberries for dessert. Bye!

June 28, 2012
I made some fajitas tonight, with onions, peppers, and portobello mushrooms. Black bean apricot spinach salad on the side, with mango vinegar. 
I wish I could get back in the mood for cooking, but it’s really difficult when it’s in the high 90s or low 100s every day. It makes me so lazy! If it cools off, it shouldn’t take me long to get back into it.

June 28, 2012

I made some fajitas tonight, with onions, peppers, and portobello mushrooms. Black bean apricot spinach salad on the side, with mango vinegar. 

I wish I could get back in the mood for cooking, but it’s really difficult when it’s in the high 90s or low 100s every day. It makes me so lazy! If it cools off, it shouldn’t take me long to get back into it.

June 25, 2012

My apologies for not posting much lately, I’ve lost some followers which makes me sad. For those who don’t know, there’s a crazy, terrible heat wave hitting Denver right now, and it makes moving at all pretty unbearable, let alone cooking. Seriously, it’s been over 100° for like 5 days. Today it was 105°. It’s not fun.

Anyway, I ground up some Denver Seitan Company “sureizo” (seitan chorizo) with garlic and onion and oil, and made it into patties, which I baked at 375° for probably around 20 minutes. I definitely will do this with seitan again, it works really well.

Now to go hug the swamp cooler in my underwear. And cry.

June 19, 2012

Way too hot to cook, once again. So it became raw taco night! With salad, marinated portobellos, and cauliflower “Spanish rice.”

The filling is just pecans with a little olive oil, tamari, apple cider vinegar, smoked paprika, cumin, and garlic, pulsed a bit in the food processor. 

The salsa was a jalapeno, some grape tomatoes, garlic, half an onion, lime juice, and salt, also pulsed in the food processor until I was happy with it.

The sour cream was made the same way I made it before - cashew cream with apple cider vinegar, salt, and lemon juice.

The cauliflower tasted good, but hardly resembled rice. I feel like raw foodists must suspend their disbelief a whole lot of the time. The portobellos, on the other hand, turned out amazing. I marinated them in tamari with spices for about an hour, and they really almost tasted cooked.

The main thing I’m learning from my little foray into raw food creation is that I LOVE NUTS, and I don’t care what anyone says!

June 18, 2012

So, it hit almost 100° in Denver today, and it’s not planning on cooling off anytime soon. This makes cooking really, really unpleasant, so today I decided to go raw.

For dinner I made gazpacho, heart of palm salad, and collard wraps. The gazpacho is really simple. Just throw some tomatoes, cucumbers, avocado, garlic, salt, pepper, and basil in the food processor and blend. It’s meant to be cold, so it’s good to make it in advance and then refrigerate it. I threw a bunch of veggies on top to make it crunchy.

The collard wraps were based on this recipe, minus the cumin (not my fave) and plus some garlic. That pecan filling is so good. I didn’t end up adding sprouts because my sprouts were not looking so hot, and they can become a bit biohazardous. The wraps were still really good without them.

I also made myself some chocolate pudding today with an overripe banana and some cacao powder. Maybe I’ll just go raw for the (miserable, miserable) summer, it feels pretty good.