Long time, no blog!!

Wow, it seems like forever since I've posted anything here. I've been busy and otherwise consumed with my new technological obsession, Twitter. It's actually been so long that I have some photos of meals that I no longer even remember what they are!! I admittedly haven't been very creative in the kitchen lately, and have been making repeat meals or meals directly out of cookbooks. I've also been using the grill a lot, for veggies, tofu and my new favorite, Italian Style Field Roast. I've been meaning to do a pizza on the grill, but just haven't gotten around to that yet. Maybe next week.

These are just a few things we've been eating lately:

Grilled Barbeque Tofu

I froze this in the sauce, and then thawed before grilling. It gave it a nice, dense texture, and really infused the tofu with the sauce.

Grilled Potato Packet

This has been one of my favorite ways to make potatoes for as long as I can remember. I know a lot of people have issues with cooking in foil, but it doesn't bother me so much. This is so simple, and makes THE BEST potatoes. Slice potatoes thin (skins on), add sliced onion, salt, pepper, olive oil. Toss with hands, and seal up the foil packet. Poke some holes in the top of the packet and throw on a hot grill. It doesn't take long to cook these, just test them after about 10 minutes by poking a sharp knife through the packet, it the potatoes give no resistance, they are finished.

Grilled Zucchini with Corn and Radish salsa

This is a recipe from the current issue of Vegetarian Times. My youngest daughter LOVES zucchini, and I'm always looking for new things to do with it. The salsa is really what sold me on this one, after all, who hasn't grilled zucchini before? Anyway, this salsa is made with grilled corn that you coat with garlic oil, radishes, onions, jalapeno pepper, a little lime juice and cilantro. I made it a few hours before serving, and couldn't wait to eat it. Man, this stuff is out of this world. I don't think anyone else really thought so, but I loved it.

That's it for what's been cookin' around here lately. Maybe creativity will strike soon......until then, I have a few recipes that I have my eye on. Back with more later.

Second Call for Tartar Sauce

Blackened Tofu Sandwiches

The last time I made this Blackened Tofu dish I had the idea to make it into a sandwich on a toasted bun with tartar sauce. Being that I had tartar sauce* left over from the "crab" cakes, last night I did just that. I cooked up the tofu, toasted some sprouted grain buns, then dressed them up with romaine, tomato, onion, and loads of tartar sauce. Served up with some red skinned potato wedges, it was a "seafood" meal that would satisfy any seafood lover.


*The tartar sauce really develops in flavor after sitting in the refrigerator for a few days. I suggest making it a day or two ahead of time.

Tofu Vindaloo

On Friday we decided to let the girls choose their own dinner, then we put them to bed and enjoyed a "date" in our basement. For our date meal we had Tofu Vindaloo from Vegan Planet. This stuff is hot, as vindaloo should be, but if you can't take the heat you might want to stay away from this recipe (it calls for 1/2 tsp of cayenne pepper). Cooking this dish filled our house with the aroma of an Indian restaurant, it was great. We both enjoyed this dish, and our "date" very much. We're thinking of turning it into a weekly thing, so you might seem some more "adult-friendly" food here.

By the way, in case you wondered, the girls chose mashed potatoes, black beans, tortillas and apples as their dinner. Not something I would have come up with on my own, but quick and healthy so I can't complain!! I mean, we gave them the choice, there were many worse things they could have gone for.

Stawberry Shortcakes

This has been our first week of school, and I've been trying to make most of the things that are Mairin's favorites, along with a few special treats for her. Yesterday she was greeted off the bus with warm Chocolate Chip Cookies and a glass of vanilla soy milk. This morning before she left for school she was telling me how much she loved strawberry shortcake ("you know, the desserts mommy, not the girl"). Luckily, Vegan Dad had just posted a recipe for shortcake, so I knew exactly what my special treat today would be. We actually finished up our chocolate chip cookies from yesterday after school and had these delicious shortcakes after our dinner. The cake was just right, and served with Temptation Vanilla Ice Cream, it was just like the strawberry shortcakes from childhood.

For dinner we've been having meals that I know Mairin will eat.....I want her to be well fed for the first week of school, ya know. So we've had "Giardino" Burgers, spaghetti, and tonight a tofu scramble. I've made a similar curried tofu scramble that I blogged about before. This scramble had green onions, carrots, garlic and spinach scrambled with the tofu and seasoned with salt, pepper and curry powder. The kids actually like this, which has surprised me twice now!!. I served them with some potato cakes that I made from mashed potatoes that were leftover from earlier in the week.

Miscellaneous

I'm back from Chicago, again with no food pictures to share with you. As a matter of fact, I'm back with no food anything to share with you. I went to Chicago with a non-vegetarian friend, so we didn't even venture to any of the veg only restaurants that Chicago has to offer. Therefore, my eating consisted mostly of pasta with grilled veggies, cheese-less veggie pizza, and burritos sans cheese. Don't get me wrong, I ate a lot of good food, but it was your typical vegan finds at conventional restaurants, ya know?

I do however have a few miscellaneous food items to share with you. First, there's this Terriyaki Stir Fry that I made up on Tuesday evening. When I got home Monday evening I was faced with a ton of CSA veggies from the previous week. Uninspired and at a loss for what to do with them all, I diced them up and threw them in a stir-fry. Damn good idea, as this was one delicious stir-fry. It consisted of eggplant, zucchini, summer squash, onions and green pepper. Once the veggies were stir-fried I hit it with a little home made terriyaki (Mirin, Shoyu, and sugar) and a few dashes of dried red chili. I served it over white jasmine rice with a side of crispy fried tofu and called it a meal.

A few days later I tried out the tofu fritatta from a recent Vegetarian Times issue. It's a combo of diced, sauteed veggies mixed with some tofu and vegan cheese, topped with tomatoes and baked until firm. The concept and the flavor of this dish were both superb. Unfortunately, the consistency was a bit off. The recipe didn't call for the tofu to be pressed before processing with the cheese, but I think that pressing the tofu first would have gone a long way toward fixing the consistency of this dish. So, I will definitely be trying this recipe again, only with pressed tofu. When I get it just right I'll share the recipe with you..........for now, you'll just have to enjoy the photo.

Spicy Stir Fried Brussels Sprouts

This isn't so much a recipe as it is a method. But, none the less, I think it's my new favorite way to eat brussels sprouts. I simply shredded them very fine then stir fried them in a mixture of sesame oil and olive oil. When they were almost cooked I added a few splashes of tamari and a few dashes of crushed red pepper flakes. Yum.

I served these brussels sprouts with a terrific Curried Tofu Scramble from Super Natural Cooking. I kind of had it set in my mind that I'd have to fix the kids something different for dinner, but much to my surprise and delight the both gobbled up their tofu scramble and asked for seconds, and thirds!!

Orange Chipotle Glazed Tofu over Confetti Rice Salad

This recipe came from the June issue of Vegetarian Times. It's a broiled and glazed tofu served over a rice and black bean salad. It's a really easy dish, and it provides quite an impressive presentation for the ease of it all.

The tofu is magnificent. Even the littlest one loved it, and it's a bit spicy. The rice salad is similar to the Quinoa Black Bean Salad, only not as good. The next time I make this tofu I'll make the quinoa salad to serve it over instead.

I do have one complaint about dishes that call for chipotle in adobo........WTH am I supposed to do with all of the leftover chipotles and adobo sauce??? I don't know of one recipe that calls for a whole can/jar, and I'm always at a loss to do with the nearly 2/3 of a can that remains. What are your favorite things to do with chipotles and adobo?

Sweet and Sour Tofu Skewers

My poor husband has been working like a dog this week. He's been up and out the door before dawn every morning, and home late into the night many nights. The girls have hardly seen him, and the extent of my seeing him has been nudging him in the ribs when the alarm goes off at 4:30 am and pushing him out of bed so as not to have the alarm sound again in 9 minutes.

We were assured that he would arrive home early this evening and we were all very excited. Mairin asked me all day "Mommy, what time will it be evening?". The long hours working has resulted in very little eating for him, and when he has eaten, it's surely been less than healthy. Tonight I wanted to fix him something fun and tasty for his arrival home. I'd planned on grilling tofu skewers, but unfortunately the weather didn't cooperate, and broke out in storms this afternoon, so my skewers got grilled indoors.

These skewers consisted of cubed tofu (marinaded in half a can of crushed pineapple and juice, 3-4 Tbs of brown sugar, and a dash of Tamari), fresh pineapple chunks, onions, zucchini and summer squash (both from this weeks CSA basket). I served the skewers on a bed of romaine (also from the CSA) and with a side of Coconut Basmati rice. The skewers were a big hit, and I was very pleased to see Rob enjoying a nice, healthy meal.

For the girls, I cooked up a small batch of Vegan Dad's Baked Tofu For Kids. Stella really liked the baked tofu, but surprisingly she liked the sweet and sour tofu even more. Mairin, who typically likes tofu, was in a rather obstinate mood tonight, and decided that she didn't like anything I made and opted for cereal instead!!

Tofu Scrambles

After my wonderful experience with scrambled tofu in Chicago, I finally decided to take the plunge and make it myself. Honestly, I don't know what I was so afraid of. Scrambled tofu couldn't be easier to make, and it can be turned into as many variations as you can dream up.

I stared out with the basic scramble you see above. It consisted of Organic Firm Tofu, green peppers, onions and spinach. Of course there was a little turmeric for color, and some cumin along with salt and pepper for flavor enhancement. This little scramble was mighty tasty, but a bit on the "moist" side, as I didn't press the tofu first. I simply squeezed the water out of it as I crumbled it.

A few days after my initial scramble I made this Mexican version and wrapped it in a tortilla. This scramble was Organic Extra Firm Tofu, onions and spinach. The requisite turmeric was added, along with some Mexican seasoning, salt and pepper. I topped it with medium spiced salsa and avocado slices. This time I pressed the tofu for nearly an hour before cooking it. The result was superb. I also liked the texture of the extra firm tofu better.

Scrambled tofu is a perfect way to start the day. Full of enough protein to stick with you until lunch, and as I said, the flavor combinations are endless.

Using up Left-Overs

Not a lot to say about this, but I thought it was such a bright, beautiful picture that I wanted to share it. This was my lunch yesterday afternoon. We had about 4 skewers of veggies and tofu left from Sunday evening, so I put them over some romaine lettuce and dressed them with some maple-balsamic vinaigrette. It was delicious. I see grilled tofu salads in my future a lot this summer.

Vegan Grillin'

Whew, one final post for today, then maybe I can keep up with this blog again!!! Although, as the weather continues to get nicer by the day, my computer usage is dwindling, so it remains to be seen I guess.

Today was an absolutely gorgeous day. It was sunny, warm (but not too hot), and the wind of the past 2 days has finally stopped. I knew I wouldn't want to be in the kitchen cooking dinner tonight, so I opted for a dinner made almost entirely on the grill. We had tofu kabobs and grilled polenta. I did hit the stove to saute a bit of red chard to go along with it.

I started this morning by pressing the tofu for a few hours, then marinading it in some olive oil, lemon juice, garlic, basil and oregano. Then, when it was time for dinner, I skewered the tofu, some zucchini, onion, bell pepper and cherry tomatoes. I sliced a tube of polenta, then threw it all on the heated grill.

It turned out very nice, although, I wasn't a big fan of the grilled polenta (Rob however, ate most of the tube himself!!). The tofu was freakishly chicken like, and I've saved the left-overs to go on a salad for lunch tomorrow.

I had plans for a Cinco de Mayo dinner tomorrow, but I got invited to play bunco with some friends, so my hubby and kiddos will be on their own tomorrow evening, and my Mexican feast will have to wait until another day. I'll be back on Tuesday.

By the way, Tuesday is election day here in Indiana..............all of you Hoosiers, get out and VOTE. I'll anxiously be watching the returns as, Obama and Clinton are in a dead heat here in the Hoosier state, so my Tuesday post may not make it up until Wednesday!!

Orange Glazed Tofu

Tonight we had Orange Glazed Tofu. I've made the Orange Sesame Tofu from Eat Drink and Be Vegan before, and we thought it needed another layer of flavor. My plan was to add some crushed chili pepper or some chili paste. However, I wanted to have something the kids could eat, and adding heat would definitely rule that out. So, I decided to add some sweetness instead. I also topped it with cilantro this time, which just adds so much freshness. To accompany the tofu we had ED&BV's Coconut Lime Rice (also infused with cilantro), and some sauteed baby spinach with ginger. I think I've mentioned before how much I like tofu, and I think this may be my favorite way to eat it. It was so delicious!

Orange Glazed Tofu

1 block of extra firm tofu

zest of one large orange

1 cup fresh squeezed orange juice

3 Tbs Tamari soy sauce

2 Tbs Bragg's Apple Cider Vinegar

1 Tbs Toasted Sesame Oil

1 Tbs Brown Sugar

3 cloves garlic, minced

3 scallions sliced

chopped cilantro

Press tofu wrapped in absorbent towel for about an hour to remove excess moisture. Slice tofu into 3 slices horizontally, then cut each slice into triangles (you will have 6 triangles). In a large baking dish combine ingredients, except scallions and cilantro. Lay tofu in marinade turning to coat both sides. Cover and refrigerate for at least one hour, preferably more. Turn tofu once during marinading time. Heat oven to 400 and place baking dish uncovered in oven. Cook uncovered for 15 minutes, turn tofu, spoon marinade over top, and cook uncovered 15 more minutes or until marinade starts to glaze tofu. Serve garnished with scallion slices and cilantro.

Sesame Noodles and Fried Tofu with Soy-Ginger Dipping Sauce

Tonight we had an Asian inspired dinner of Sesame Noodles and Fried Tofu with a Soy-Ginger dipping sauce. This meal came together so quickly, and it was so beautiful and delicious. The flavor of the noodles was just fabulous. And, to my surprise, the tofu turned out perfect. Slightly crispy on the outside, yet still soft and moist on the inside. I love tofu, and unfortunately because of Stella's possible soy allergy we haven't been able to eat it very often (news about that to follow the recipes).

Asian Sesame Noodles

1 lb angel hair pasta

1/4 cup tamari soy sauce

2 Tbs tahini

1 Tbs toasted sesame oil

2 cloves garlic minced

1 Tbs fresh ginger, peeled and minced

one handful of fresh cilantro, chopped

a few dashes of cayenne pepper

one bunch of scallions, sliced on a diagonal (white and light green parts only)

1 large carrot shredded

Start water to boil, and cook pasta. While pasta is cooking, in a large bowl combine all ingredients except scallions and carrot. Whisk together until smooth. When pasta is cooked, drain and rinse in cold water. Drain cold pasta well, toss with scallions and carrot, pour dressing over and combine until noodles are well coated.

For the tofu, I used one block of extra firm tofu that had been pressed and drained. I sliced it in 3 slices, horizontally, then cut each into a diagonal. I fried it in a hot, non-stick skillet, coated with just a touch of sesame oil. Fry each side until golden brown, about 5 minutes per side. Do not mess with tofu while it is frying, just put it in the skillet, and leave it until it is time to turn. For the sauce, I just combined a little chopped fresh ginger, some crushed chili pepper flakes, a little chopped cilantro, and some tamari.

And finally, we have some *cross our fingers* hopefully good news on the allergy front. We did a food challenge with Stella for soy this weekend. She didn't seem to have any adverse reactions to drinking a whole cup of soy milk. That's a very good sign that there is no soy allergy. However, we will need to reintroduce soy back into her diet slowly, and watch her for reactions. With any luck we will be able to eat soy without caution. It sounds crazy, but I feel like there is a whole world of recipes out there that I'll finally be able to utilize. Please keep your fingers crossed that she continues not to react. Our next test will be some Follow Your Heart Mozzarella on a pizza later this week.

Egg-less Salad Sandwich

How about a lunch post for a change? Today I made some egg-less salad for eating throughout the week. Egg-less salad tastes just like the non-vegan version I am used to, only the guilt of animal cruelty doesn't come along with it!!

For the salad, I drained one package of firm tofu and crumbled it into a large bowl. To the tofu I added 2 ribs of diced celery, 1 large diced shallot (onion would work too), 2 medium sized diced dill pickles, about 1 Tbs of dijon mustard and enough vegan mayo to make it creamy. Add some salt and pepper to taste and a dash of turmeric to make it yellow and mix it all together, then refrigerate to marry the flavors.

Yes, that is white bread that you see. I know it's so not healthy, but I think egg salad and tuna salad tastes so much better on white bread. And notice that I added some "health" with the spinach leaves you see peeking out of there.

This really is such a delicious sandwich filling, you won't miss the eggs at all. The only thing I might do differently next time I make this is use extra firm tofu instead. The tofu was a bit mushy, and not much like the consistency of eggs. I'd have to try it with extra firm though to know if that would be the fix.

Orange Sesame Tofu

We had another Eat, Drink and Be Vegan night last night (we had quite a break from it and I was excited to start in on some more of Dreena's recipes, they are always winners with me.). I made Orange Sesame Tofu over Coconut Lime Basmati Rice, with a side of roasted broccoli that was drizzled with toasted sesame oil and tamari. I started by pressing the tofu for about an hour to remove the excess moisture. To do this I cut a block of extra firm tofu in half horizontally, wrap both halves in cheese cloth then I sit a smaller plate upside down on top of a larger plate, place the tofu on top of that and weight it down with a cast iron skillet. After about an hour the tofu is pretty well pressed, although if you'd like a drier tofu you can always press it longer.

I then proceeded with Dreena's recipe for both the Coconut Lime Rice and for the Orange Sesame Tofu. The tofu marinated while the rice cooked and then I prepped the broccoli. I washed and trimmed one head of broccoli into bite-sized florets. After it has dried slightly I place it on a baking sheet, drizzle it with toasted sesame oil, a dash of salt and pepper, then stick it in the oven at 400 with the tofu. The tofu took about 20 minutes total, and I let the broccoli cook for as long. After the broccoli is removed from the oven I splash on just a dash of tamari and mix it all up real good.

I served it all up and we ate it with chopsticks just for fun. Mairin was determined to use chopsticks and lo and behold, she was able to eat with them on her first try........it took me forever to learn to use chopsticks. She tasted her tofu and claimed to not like it, but I think she was just being obstinate, as she didn't make a face or spit it out as is what generally happens when she doesn't like something. She did eat all of her broccoli though, and for that I am happy!!

To finish it off we had Coconut Cake (also from ED&BV), but instead of a 2-layer cake, I turned it into cupcakes. I was also going to make the Coconut Icing, but it required Xanthan Gum, which costs over $10 at WFM, and I refuse to pay that much for any one ingredient. So instead, we drizzled it with Warm Raspberry Sauce.......ok, so I didn't drizzle it, I poured it on because that stuff is so dang delicious (we used the rest of it to cover our pancakes this morning).

All in all, it was a delicious meal. It was actually meant to be my birthday meal last week until my mom offered to take us out. It would have made a fantastic birthday meal, even if I did have to cook it myself. We did decide that next time the tofu needs some red chili flakes sprinkled on it. It just really needed another layer of flavor, and some heat as well.