I like a savory midmorning snack. Not necessarily out of hunger, I just want a little handful of something along with my tea. Usually some peanuts or cashews will do, but this is a nice low-fat alternative. The package reads one 1/4 cup serving has “70% less fat and 40% more protein than peanuts.” Not [...]
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I played around with the dressing from the previous post and came up with this simplified version. Ingredients: Dressing: 1-2″ peeled fresh ginger Directions: Flipping through my Jan/Feb Vegetarian Times, I stopped on user submitted Kung Pao Sliders. I’ve made this so many times now, the magazine stays open to this page. The intent here was to serve the baked tofu squares as “sliders” with the cole slaw on a small bun, but I’ve been putting it in salads [...] nom nom… So… file this under “spurge.” Or “what-to-bring-to-a-potluck-to-demonstrate-vegan-doesn’t-just-mean-cardboard-tasting-tofu-and-wheatgrass-smoothies” a.k.a. “vegangelicalism.” These really taste like the real deal! Chef Chloe’s blog, is a must-read, I will be back to sample more recipes, I’m sure! This is simple in nature, but makes SO many cookies it is time consuming (no complaints on that front though!). Cookie Ingredients: Kind of like a creamy pesto dip. I’ve made this a few times, a bit different each time but always yummy! Great with fresh veggies for dipping – cucumbers, sliced red/orange peppers, carrots, or blue corn tortilla chips. Blend the following until smoth: The leaves of one bunch of basil – rinsed and dried Delicious, even if not necessarily photogenic. Eating this right now with sliced cucumber. Aaaahhh…. Blend the following until you reach a hummus-like consistency. Serve with sliced vegetables – cucumbers, red peppers, etc. 1 can black beans, drained and rinsed or 1 1/2 cup cooked black beans A variation on trail mix bars. With a deep chocolate flavor this time. In a small saucepan, heat 1/2 cup rice syrup, 1/4 cup almond butter, 1/4 cup chocolate chips and 3 Tablespoons cocoa powder. Stir over medium/low heat until smooth. Remove from heat and stir in 1 teaspoon vanilla. Pour 3 1/2 cup puffed cereal [...] This is my first experiment with baking tofu. It’s a nice change in texture from raw or stir frying, a bit chewy and the seasoning give it some kick. I used Penzy’s Medium Hot Chili Powder, which I love love love, and got the chipotle powder from Rainbow Grocery which has great bulk spices. Ingredients: Fake meat….can be hit or miss. I struggle with vegan “turkey” slices, but with some vegan “cream cheese” and dijon mustard, this can be quite a nice little treat. And it’s cute in that 50′s appetizer kind of way. Ingredients: Directions: Yum. I can’t stop making this. Another vegan winner from Vegetarian Times. Total Eclipse Chocolate Cake. I keep telling myself I just need one more sample to figure out how this combination of ingredients could possibly turn out so rich. So chocolaty. Love. Can you see where I ate the corner off before I took [...] |
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