Wednesday, April 26, 2017

Herb Marinated Tofu

As the weather continues to warm, we get more in the mood to grill. I love convincing my family to try new recipes on the grill. Now I just need to learn to do the grilling myself!

Herb Marinated Tofu

3 T. lemon juice
2 T. olive oil
3 or more cloves garlic, minced
1 t. basil
1 t. rosemary
Extra firm tofu, frozen, thawed, pressed, sliced 1/2 inch, then cut into triangles

Mix all the ingredients together in a ziploc baggie and marinate the tofu overnight. Season with salt and pepper and grill over medium heat about 5 minutes each side. Serve. Enjoy!

Wednesday, November 23, 2016

National Cranberry...

National Cranberry Day is November 21. National Cranberry Relish Day is November 22. National Eat a Cranberry Day is November 23. I'm sensing a theme here...

My daughter has begun to insist on cranberries every Thanksgiving. They make my daughter-in-law gag. I can take them or leave them. Until this.

Cranberry Orange Salsa

I found the recipe here. I decided to make it because it was just a different take on the usual cranberry sauce. Rather than eat it like a salsa, with crackers, however, I found I much more enjoyed it like a fruit salad. Slightly tangy but nice.

Funnily enough I read that another name for cranberries is bounceberries, because they bounce when they are ripe. Maybe we should start a new tradition...

Monday, November 21, 2016

National Stuffing Day

One would think that National Stuffing Day would just naturally be on Thanksgiving, right? And, well, it falls close enough to it that it will certainly occasionally actually fall on Thanksgiving. But if Thanksgiving comes later - or earlier - and you've got a hankering, here ya go!

Easy Stuffing

1/4 c. vegan butter
3/4 c. chopped celery
1-1/2 c. water
One package of your favorite stuffing mix
1/3 c. dried cranberries
1/4 c. walnut pieces

Melt the butter in a skillet, and saute the celery until not quite tender. Stir in the water and bring to a boil. Remove from heat and stir in the stuffing mix, cranberries and walnuts. You can add a cup of vegan shredded cheese, if you like.

At this point, you have some options. You can make individual servings by mounding the mix into muffin cups, or you can pour the entire mix into a baking dish.

Bake at 350 for about 10 minutes.

Serve. Enjoy!

One thing I've read about, but still haven't tried, is to take your leftover stuffing and heat up in a waffle iron, and serve with breakfast. If you happen to have leftover stuffing, maybe try this. Let me know if you do and what you think. Eventually I will remember to try this!

Saturday, November 12, 2016

National Pizza with Everything (except anchovies) Day

Today is, believe it or not, National Pizza with Everything (except anchovies) Day. And I am totally down with this. Honestly, though, almost every day could be pizza day for me. My local Whole Foods makes several vegan pizzas that are amazing!

Fresh Vegetable Pizza

Your favorite vegan crescent rolls dough
1 container vegan sour cream
1 T. vegan horseradish sauce
1/4 t. salt
1/4 t. black pepper
Sliced mushrooms
Chopped tomatoes
Broccoli florets
Chopped green onions

Spread your dough on a cookie sheet, pressing and smooshing to make one big roll of dough that covers the entire pan, and bake at 375 for about 15 minutes, until brown. Let it cool completely.

Mix the sour cream with the horseradish, and spread this over the top the of baked crust. Top with the chopped vegetables, and cut into squares. Serve. Enjoy!

Thursday, November 3, 2016

National Sandwich Day

Every St. Patrick's Day, my kids and I try a new corned beefless recipe. They've been pretty hit or miss, honestly. But this year I decided to try a new recipe, with a new twist. Instead of just the regular corned beefless as part of a meal, I decided to make reubens. Since none of us have ever had a reuben sandwich, this was definitely new to us.

Vegan Reuben Sandwiches

2 pkgs. extra firm tofu, frozen, boiled, pressed, sliced into 1/8" slices
8 c. hot water
2 large beets, peeled and chopped
2 cloves garlic, minced
3 T. Balsamic vinegar
2 T. Braggs Liquid Aminos
1 cube no beef bouillon
6 bay leaves, crumbled
2 cinnamon sticks
12 allspice seeds
1 t. salt
1 t. agave syrup
1 t. ground coriander
1/2 t. black pepper
1/2 t. liquid smoke
1/4 t. ground cloves
Olive oil for sauteing
Vegan thousand island dressing

Lightly brown the tofu slices in the olive oil. Drain. Mix everything, except the dressing and sauerkraut, in a crockpot. Make sure to submerge the tofu slices as much as possible. Cover and let cook on high for about six hours.

Spread some of the dressing on a slice of rye bread. Top with 2-3 slices of the tofu, add some sauerkraut and another slice of bread. Serve. Enjoy!

I like my bread toasted, but a couple of my kids used untoasted bread. Your choice. The tofu by itself is somewhat, surprisingly, bland. Suffice it to say the flavor is very mild, so eating it alone isn't as yummy. But added to bread with the dressing and sauerkraut, OMG! It is DELICIOUS! The picture does not do it justice!

I got the original recipe here. I had everything except the mustard seeds, and I doubled the recipe. My family absolutely loved this recipe, and I will definitely be making it again!

BTW, if you've never dealt with raw beets before, peeling them reveals a beautiful ruby red color. It will stain, so wash everything the red comes in contact with.

Thursday, October 27, 2016

National Potato Day

Today is National Potato Day. We eat a lot of potatoes in my house, just because they are so versatile and pretty darned delicious. People are surprised I will eat a baked potato all by itself with only a little salt and pepper, as if that is sacrilegious! LOL! But sometimes I eat them with butter, too, so, it's cool. My youngest son is truly the potato aficionado, though. He is always trying new ways with potatoes, with often amazing results.

Garlic Mashed Potatoes

One 5 lbs. bag of potatoes of your choice
5 T. olive oil
1/2 t. salt
1/4 t. black pepper
1/2 c. non dairy milk
10 peeled garlic cloves

In a Dutch oven, cover the potatoes and garlic with water and bring to a boil. Cover and simmer for about 30 minutes, or until soft. Drain. In a large bowl, add the cooked potatoes and garlic, and add the olive oil, salt and pepper. With a hand mixer or potato masher, start mashing the potatoes while slowly adding the milk. Serve. Enjoy!

For fun, I will often add a single sweet potato to the mix. Feel free to try that!

Monday, June 13, 2016

National Cucumber Day

Today is National Cucumber Day. I like cucumbers. I find them refreshing and summery. They are a common feature of tea sandwiches. You can find a couple of nice cucumber tea sandwiches here and here. Heck, you can even use them on your face, like this very lovely rinse for the face. My son likes to add cucumber slices to water during the hot summer months.

Some people just can't abide them, though. Makes them gassy. Those poor, unfortunate souls!

If you aren't a fan, but don't hate cucumbers, here's a nice little finger food to enjoy them.

Tortilla Bites with Sesame Soy Sauce

One container vegan cream cheese
One package whole wheat flour tortillas
1-3 c. cold, cooked long grain brown rice
1 cucumber, peeled and cut into strips
1 avocado, thinly sliced
One bunch organic spinach leaves
1 carrot, cut into strips
One can vegan tuna
1/4 c. soy sauce
1/2 t. crushed red pepper
1/4 t. ground ginger
1 T. sesame oil

Spread the cream cheese over one tortilla. I lightly sprinkled granulated garlic on top of this, but you can leave out if you want. Close to one edge of the tortilla, layer some rice, cucumber, avocado, carrot, spinach, and tuna. Roll up and tightly as possible, then slice the tortilla into one inch or so rounds.

Mix the soy sauce, red pepper, ginger, and sesame oil in a bowl. Serve this alongside the tortilla bites to dip in. Enjoy!
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