Tuesday, November 27, 2012
1 large onion, chopped
4-5 cloves garlic, minced
1-2 Tb thai curry paste (red, green, panang)
1-15 oz can light coconut milk
1 pkg trader joe's baked tofu (any flavor you like)
1-16 oz bag frozen mixed veggies (I used a japanese stir-fry mix)
Saute onion and garlic. Add curry paste and heat. Add coconut milk and heat through with the curry paste mixture. Add the veggies and tofu and cook until veggies are done. Serve over rice :)
Makes about 3 servings.
Monday, November 26, 2012
Easy, yummy and quick! What more could you ask for? Doesn't taste just like dairy mac and cheese. It is its own yummy creamy entity :)
Makes 2 servings
6 oz brown rice pasta
1 Tb vegan butter spread (earth balance)
2 slices tofutti american slices
2 handfuls daiya pepper jack (cheddar is also good)
2 Tb nutritional yeast
1/2 cup non-dairy milk (can add more or less adjust to the consistency you like)
1/4 tsp salt
1/4 tsp pepper
1/4 tsp garlic powder
1/4 tsp turmeric
1/8 tsp smoked paprika
2 Tb tofutti cream cheese
Boil pasta and drain. Add earth balance, tofutti slices, daiya pepper jack, nutritional yeast, non-dairy milk, salt, pepper, garlic powder, turmeric, smoked paprika and tofutti cream cheese.
Recipe inspired by beachmama on instagram
Tuesday, August 21, 2012
Adapted from the Happy Herbivore
1. Crumble the tofu into a bowl and mix in the rest of the ingredients. Let sit a little while to let the flavors blend.
Monday, August 20, 2012
Wednesday, June 13, 2012
What took me so long to make these? The recipe was originally published in 2008. These have an amazing toffee flavor and perfectly chewy consistency with crisp edges
I made some minor tweaks to the adaptation by foodlibrarian found here
many thanks to foodlibrarian and recipegirl for the tip on adding a few chocolate chips to the top of the cookies before baking to get perfect looking cookies
New York Times Chocolate Chip CookiesAdapted from the New York Times (from Jacque Torres), July 9, 2008
1. Sift flours, baking soda, baking powder and salt into a bowl. Set aside.
2. Using a mixer fitted with paddle attachment, cream butter and sugars together until very light, about 5 minutes. Add eggs, one at a time, mixing well after each addition. Stir in the vanilla. Reduce speed to low, add dry ingredients and mix until just combined, 5 to 10 seconds. Mix in chocolate chips.
3. Press plastic wrap against dough and refrigerate for 24 to 36 hours. Dough may be used in batches, and can be refrigerated for up to 72 hours.
4. When ready to bake, preheat oven to 350 degrees. Line a baking sheet with parchment paper.
5. Scoop balls of dough onto baking sheet. The recipe suggests 3 1/2-ounce mounds of dough (which makes huge cookies). I made smaller cookies of 1 1/2 ounce (I used a cookie scoop to make even balls. I only put 6 cookies on a half-sheet pan as they spread.
6. Place a few chocolate chips on top of the cookie Bake until golden brown but still soft, 18 to 20 minutes. Cool on wire rack
7. The recipe states to sprinkle sea salt on the cookie before baking...I only did this for some. Both ways are good.
Saturday, June 9, 2012
Smoky Parmesan Roasted Potatoes
- 4 medium red potatoes
- 3 Tb olive oil
- heaping 1/3 cup parmesan cheese (preferably the good stuff from Italy, in the gourmet cheese section)
- 1 tsp granulated garlic
- 1/2 tsp kosher salt
- 1 tsp hot smoked paprika (preferably Spanish)
Preheat oven to 425 F. If you have a convection oven, turn that part on too.
Wash and dry the potatoes. Cut each in half lengthwise and then cut each half into thin wedges, about 5-7 each side depending on the size of the potato. Put them in a large bowl and toss with the olive oil.
Mix the cheese, garlic powder, salt and smoked paprika in another bowl. Add this to the bowl with the potatoes and toss to coat.
Spray a cookie sheet with non-stick cooking spray (you could also just grease with more olive oil). Dump the potatoes onto a cookie sheet. A half-sheet pan works well. Make sure the potatoes are in ONE layer.
Bake for 25 minutes. Take out of the oven and turn over all the potatoes. Put them back in the oven for 10-15 more minutes until crispy.
Monday, May 7, 2012
Yummy and Easy!
My recipe was based on this recipe at Chef Chloe
Here is my recipe:
- 2 Tb oil
- 1 large onion, sliced (any variety)
- 2 cups slice mushrooms
- 2 carrots, cut into sticks
- 3 cups of broccoli florets
- 2 garlic cloves, minced
- 4 scallions, sliced thinly
- 8 oz rice noodles
- 4 Tb brown sugar
- 3 Tb fresh lime juice plus extra wedges for serving
- 4 Tb soy sauce
- chopped fresh cilantro
- chopped, roasted peanuts