Rob and I went to New York City (and Brooklyn) last week. When we left Toronto, it was snowing and cold (definitely felt like winter). We were happy to drive a bit further south for even a minor relief. After a week of walking all over Manhattan, we returned to even warmer temperatures in Toronto! Our friend’s toddler was playing in a kiddie pool, it was that warm and summer-like. Read the rest of this entry »
Posts Tagged ‘tofu’
What can I say, but I have been gravitating to homely, comforting dishes over the past few weeks. Casseroles have been coming out of my oven like no tomorrow and this has been one of my favourites. Not only because it tastes great (not sure why, but the tofu-hummus-cauliflower concoction tastes like ricotta cheese) but also because it is fairly easy. Of course, oven-ready noodles and store-bought hummus and marinara sauce make this nearly a dump and cook, fool-proof recipe. Read the rest of this entry »
If you are trying to pick a January cleanse, I finally found one I fully endorse: The Taco Cleanse. Created and then executed by Wes Allison, Stephanie Bogdanich, Molly R. Frisinger, and Jessica Morris, The Taco Cleanse celebrates delicious vegan tacos and is anything but a deprivation diet.
Instead, you are instructed how to eat a taco for breakfast, lunch and dinner. You are acquainted with the newest superfoods (corn tortillas AND flour tortillas!) and learn how to integrate them into delicious meals.
Before I was vegan, the only Indian food I liked was butter chicken. Then I met Rob and we explored lots of great, naturally vegan curries. While we have veganized some of Rob’s favourite curries (see this Vegan Khao Soi), I never even thought to veganize butter chicken.
Until of course, I spotted a healthier version that was mostly vegan, except for that chicken. Read the rest of this entry »
With a bold title, Eat Like You Give a Damn, it seemed fit to share this lovely cookbook around the holidays. With the American Thanksgiving/Thanksliving wrapping up and Hannukah/Christmas season quickly approaching, it should be a season for giving a damn. No?
If you had to imagine the healthiest poutine, this would probably come close to the top. First, it is vegan. Second, there are steamed greens include. Third, there are sweet potatoes and they are roasted, not deep-fried. Fourth, the cheese sauce is made from carrots and potatoes. Fifth, there are mushrooms in the gravy.
Why else should you make it? Well, judging by your comments (you guys will be making delicious Thanksgiving meals!) ,most of the components might be leftovers from your Thanksgiving meal. Or possibly a great option for a vegan Thanksgiving as you load up with different side dishes. Read the rest of this entry »
It took me three years but I finally bought millet again.
While I have shared a few recipes with it, I loved it most of all popped and found in granola. This time, I was intrigued by Meghan Telpner’s millet crust. Soak and cook millet, then press it into a pie plate. And voila, instant gluten-free, whole food, texture-a-plenty pie crust. Read the rest of this entry »
Tofu scramble does not taste like scrambled eggs. Have you ever thought that?
I imagine it might be an early reaction to a tofu scramble, with the second thought reminding yourself how wonderful it tastes, irregardless. Even my favourite dillicious tofu scramble does not remind me off eggs, unless you like lumpy firm eggs? When I first cooked scrambled soft tofu, I was one step closer to scrambled egg creation. However, while the soft tofu is creamy, silky and fluffy, the problem is that it took much longer to cook. Read the rest of this entry »
A few weeks ago, Rob told me he was taking Friday off of work.
He couldn’t bear to have a full 5-day work week.
I finally was able to join the 4-day workweek for the last few weeks as Rob and I headed out for the weekend to see friends and family via a fun roadtrip. Read the rest of this entry »
This is how we roll.
Rob and I have been hosting non-stop gatherings this summer and we finally had a weekend to ourselves.
We continued our summer grilling. The only difference is that this time I took a photo of my plate of food before I dug in. Read the rest of this entry »
We finally branched out from our standard veggie burger and grilled vegetable routine.
A delicious routine but still a new routine.
Except, I still grilled some vegetables. They were on a skewer, though.. which makes it somewhat different, right? In this case, they were smothered in a jerk-inspired (but not too spicy) spice rub. I also slathered it on top of some extra-firm tofu.
I used sweet red peppers and a sweet plantain which contrasted with the spice rub incredibly well along with some zucchini, because zucchini grills so very well. In fact, I dare say the plantain was the highlight of the meal. I picked a very black plantain and figured I had nothing to lose, as I wasn’t sure how it would grill, but it was wonderfully sweet and smoky. The only problem? I cut the pieces a bit too small and they were more fragile than the other vegetables. I think Rob lost a few while grilling. I suspect fresh pineapple would be a fabulous substitute for the plantain.
I served this to guests and they raved about it. I hope you like it, too.
Other Jamaican Jerk inspired recipes shared previously:
Even though we have had the BBQ on in full force since it arrived, it is (mostly) limited to the weekends. However, I love bulk cooking on the weekends, so we’re trying to keep things simple mid-week.
Here I multipurposed leftover portobello carpaccio (just as good with a longer marinade) into a glorious summer salad with strawberries, fresh (not grilled) tofu, all over a bed of baby spinach, doused with a balsamic dressing.
Jessica asked about mosto cotto in my previous posts. It is a sweet balsamic reduction and a simple 1-ingredient dressing. A balsamic vinaigrette could easily be substituted, so I decided to make my own and use it all week. I made a glorious full cup to share with Rob.
Except the world was against me, and I tipped 75% of my dressing. Onto my shorts, onto my slippers and behind my stove. I am not sure if bird poop or balsamic vinegar makes a worse stain, but I quickly disrobed and cleaned my shorts and next my slippers. My black shorts fared better than my slippers which may now look a bit more brown than white. Oops….
Anyways, the salad was fabulous. I hadn’t planned to share it but the mushrooms added a wonderful earthy contrast next to the sweet strawberries and savoury balsamic vinaigrette. Delicious. Enjoy!
I am sharing this with Meat Free Mondays.
Onwards with the BBQ experimenting.
My natural instinct when I hear BBQ is to buy portobello mushrooms. As I said, I love salads and dishes I can prepare in advance, and the Portobello Carpaccio in But I Could Never Go Vegan sounded perfect.
Similar, but not identical to my grilled balsamic portobellos, these portobello mushrooms are marinated and roasted in the oven. The marinade is Italian-inspired with dried herbs and a red wine vinaigrette. I suppose the barbecue could work, too, but the barbecue was for later in the day. Once the mushrooms were cool, you slice them super thin (and had I known what on a bias meant, I would have done more of a diagonal to the horizontal plane). Then I popped them in the fridge for a few hours prior to serving. A sprinkle of capers and rosemary finished this as a really fun appetizer, with portobello mushrooms masquerading as rare meat.
Because mushrooms alone do not make a meal, and I had used up most of my culinary energies, we opted for something so simple, I was worried it might not work.
I had seen Tiffany’s post about tofu cheeseburgers where she simply grilled slabs of tofu and called it a burger. She isn’t even vegan and loved it. I was intrigued so we tried something similar.
We cut up a package of super firm tofu into four slices, cut longitudinally, and grilled it. Nothing added, not even salt and pepper. Rob said it stuck a bit on the grill but otherwise it was perfect. Slightly smoky and a blank canvas to work nicely against the vibrant portobello carpaccio.
Next time, we might try oiling the grills or brushing the tofu with some oil before placing it on the grill.
What do you think? Have you grilled plain tofu before?
I am sharing this with Meat Free Mondays.
I don’t know about you guys, but where I am, it is H.O.T. We’ve done pretty well for not using the air conditioner during the days but we closed our windows and turned it on yesterday. To think all my friends in Houston are always 10 degrees hotter (and humid) and positively melting. That is possibly the one thing I do not envy because we loved living in Houston.
Here is a fun pasta dish which adds layers of veggies to your meal. Carrots and cucumber are spiralized into thin noodle shapes and thinly sliced red peppers add some crunch, too. The maple sweetened tofu is unique with a salty/peppery bight and makes this a complete meal. Avocado rounds this out as a fabulous fat and feast for your eyes.
Recipes from The Sprouted Kitchen Bowl + Spoon spotted elsewhere:
Baked eggs with barley creamed greens and mustardy bread
Cacao nib pavlovas with mixed berries
Chickpea deli salad
Chunky Mediterranean eggplant dip
Coconut sorbet with strawberry rhubarb sauce
Curried sweet potato soup with crispy black lentils
Golden quinoa breakfast bowl
Hippie bowl with tahini citrus miso dressing and spiced sunflower seeds
Kale Caesar salad with cornbread bits
Marrakesh carrot salad
Roasted asparagus salad
Roasted zucchini and quinoa bowls with cilantro pepita pesto
Smoky tortilla soup
Strawberry millet tabbouleh
Tahini kale slaw with roasted tamari portobello bowl
Tropical smoothie bowl
Winter fruit salad in a ginger-lime syrup
If you are interested in the quickest of complete meals, this is what I ate most of last week after our move.
We found a nearby restaurant that makes its own homemade fresh tofu. Tofu made without any preservatives, they warned us it would spoil faster than commercial tofu. We got some for take-away and quickly ate through it.
I thought I knew a lot about tofu but this was different. Airy and light. (Despite my description, this is not silken tofu since they sell that too and I got the regular fresh tofu). Because it was so fresh, it was silky smooth and I did not feel the need to do anything to it. No marinade, no baking, no frying, simply nothing.
It was a perfect addition to a quick salad. I added it to some other local specialties (fresh strawberries!) and made it into a simple salad after biking home from work. Pictured here with mixed greens and cucumber with a drizzle of mosto cotto, with a nod to my previous Vegan Green Power Bowl.
Do you ever eat plain tofu? Ie, straight from the package? If so, what is your favourite way to eat it?
I am sharing this with Shaheen’s Eat Your Greens.