Vegan No-Eggy Salad

The BEST vegan egg-less salad! 

Original recipe here:

https://theyummyvegan.com/blog/thebestveganeggsalad?rq=Egg%20Salad

I added a little more than a teaspoon of turmeric because I always add more turmeric than a recipe says. This … mashed on some pumpernickel toast with melted Daiya cheddar shreds, some homemade pesto, and fresh baby spinach was absolutely delicious! 

I always make the Bestest Pesto from Isa Does It because it IS the bestest pesto. You need look nowhere else! 

Makes a yummy quick meal. 

Tofu and Peanut Stir Fry

Tofu and Peanut Stir Fry
(recipe adapted from a Food Network magazine recipe)

6 tablespoons cornstarch
3 tablespoons Chinese rice wine or dry sherry (I found some Shaoxing rice wine in Chinatown)
1/3 cup oyster sauce (vegan version available here: http://importfood.com/sayw2405.html )
1 (14oz) block firm tofu, drained
1 cup unsalted peanuts, preferably raw
1/4 cup peanut oil
2 teaspoons minced ginger
3 cloves garlic, minced
8 whole dried arbol chiles
1 can sliced water chestnuts
sugar snap peas, strings removed

1. Make the marinade: Whisk 2 tablespoons cornstarch, the rice wine, oyster sauce, ad 2 tablespoons water in a large bowl. Cut the tofu in half horizontally to make 2 large
rectangles, then cut each rectangle into 4 squares. Add tofu to the marinade and turn to coat.
2. Cook the peanuts in the oil in a large skillet over heat, stirring, until golden brown. (4-5 mins) Remove skillet from heat and transfer nuts to a bowl with a slotted spoon.
3. Drain the tofu, reserving the marinade. Sprinkle both sides of the tofu with the remaining cornstarch . Return the skillet to medium heat and add the tofu. Cook about 3 mins each side. Remove tofu to a plate. Add the ginger, garlic, chiles, and stir fry for 30 seconds. Add the snap peas and water chestnuts. Whisk the marinade with 1 cup water, and add that to the skillet as well. Stir until thick. Add the tofu and nuts back in and heat through.
Voila!
Here it is cooking ... Mmmm.

 

I had a tempeh salad for lunch today that was quite pretty. ;) I just sautéed the tempeh cubes in a non-stick skillet with some cooking spray and sprinkled it with some hot paprika, garlic powder, and onion powder. yum.

  

Crazy Sexy Food ...

As a gift to myself for having moved toward better eating once again, I got Kris Carr's cookbook, Crazy Sexy Kitchen. I love it! I had already read Kris Carr's Crazy Sexy Diet book and this was a nice addition. I already made the Save the Tuna Salad (raw vegan salad made with soaked raw sunflower seeds and almonds) and the Curried Nada Egg tofu salad. Both of these salads were delicious! I'm sure I'll make them regularly. yum.

Saag Tofu (vegan)

Saag Tofu (Spinach Curry with Tofu)

Ingredients:
23 oz fresh baby spinach
olive oil
1 tablespoon ground coriander
3/4 tablespoon turmeric
1/2 tablespoon cayenne pepper
1/2 tablespoon garam masala
1/4 cup water
2/3 cup vegan sour cream
1 (14oz) package firm or extra firm tofu, drained and cut into cubes
1 teaspoon salt
1 teaspoon sugar

Method:

Heat olive oil in a large skillet with sides and fry the powdered spices for a minute. Put as much spinach as will fit into the skillet along with the water and stir to coat with the spices. Cover and let that batch wilt until you can fit more spinach. Add more spinach (and water, if necessary), cover, and let that wilt. Fold in the vegan sour cream and tofu cubes. Add the salt and sugar and stir well. Continue cooking over low heat for about 5 minutes so that the flavor of the spices gets into the tofu. Serve with basmati rice. Mmmm.

My basmati rice recipe is here: http://sundaegirl108.blogspot.com/2010/12/sweet-potato-curry-with-spinach-and.html

The above saag tofu recipe is losely based on the Paneer Sak recipe (p.184) in The Hare Krishna Book of Vegetarian Cooking by Adiraja dasa. You can purchase that book here: http://www.amazon.com/Hare-Krishna-Book-Vegetarian-Cooking/dp/0902677071/ref=sr_1_1?ie=UTF8&qid=1344987514&sr=8-1&keywords=the+hare+krishna+book+of+vegetarian+cooking

HARE KRISHNA!

Vegan Tofu-Broccoli Stir-Fry

Tofu-Broccoli Stir-Fry*
*Adapted from a recipe on p. 108 of Food Network Magazine

3 tablespoons low-sodium soy sauce
3 tablespoons hoisin sauce
2 tablespoons balsamic vinegar
1 tablespoon Asian chile sauce (such as Sriracha)
2 teaspoons cornstarch
2 tablespoons sesame oil
4 scallions, sliced (white and green parts separated)
2 cloves garlic, minced
1 one-inch piece of ginger, peeled and minced
1 head broccoli, cut into florets (or your fave veggie)
1 package firm tofu, drained and cut into 1/2 inch cubes

Whisk the soy sauce, hoisin, vinegar, chile sauce, cornstarch, and 1 cup water in a small bowl and set aside.
Heat sesame oil in a large skillet (with sides) and stir-fry the white parts of the scallion, garlic, and ginger for about 30 seconds.
Throw in the broccoli, tofu, and reserved soy sauce mixture. Bring to a simmer (you might want to throw a lid on the saucepan so that the broccoli steams). Make sure to remove lid once broccoli is steamed and simmer for a bit until the sauce thickens a bit.
Serve over rice and sprinkle with remaining green parts of the scallion.
Mmm mmm mmm.

My basmati rice recipe is here.

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Vegan Swiss Chard Frittata and Tomato Rosemary Scones

I finally decided to post this recipe because it's so, so delicious! Buy Vegan Brunch! It's the best cookbook ever.

Vegan Tomato Rosemary Scones recipe here:
http://sundaegirl108.blogspot.com/2009/11/vegan-tomato-rosemary-scones.html

Swiss Chard Frittata
(recipe from Vegan Brunch p. 34-36)

1 tablespoon olive oil
6 garlic cloves, thinly sliced (I find that this makes it very garlicy, so you can easily halve the amount of garlic)
1 bunch red Swiss chard, roughly chopped
2 teaspoons oregano
1 pound firm tofu
1 tablespoon soy sauce
1 teaspoon prepared mustard (yellow, dijon, or whatever)
1/4 teaspoon turmeric (I usually put in a little more)
several dashes black pepper
1/4 cup nutritional yeast

Preheat oven to 400F. Heat oil in a pan over medium heat. Saute garlic in oil for about 3 minutes. Add the chard and oregano and saute the chard until it's wilted. Add water if needed.
Meanwhile, prepare the tofu base. Give the tofu a squeeze over the sink to remove some excess water. Use your hands to crumble it into a large mixing bowl until it has the consistency of ricotta cheese. Add the soy sauce, mustard, tumeric, black pepper, and yeast to the tofu and mix well. Add the chard mixture to the tofu when it's done and mix it well to incorporate it. Lightly grease an 8 inch pie plate and firmly press the tofu mixture into it. Bake for 20 minutes. Enjoy!

Here is a pic of Lucas, my handsome fiance, enjoying our new year brunch ~ complete with cava!

Tofu Scramble

This morning, I made the tofu scramble recipe posted in the last entry. It was delicious! It was actually better than I had anticipated. Lucas even thought it was eggs. He liked it too. :) This is definitely going to be a regular occurrence for weekend brunch. Mmmmm.

P.S. Served with some grits and cinnamon toast. Mmm.