Taste Test: So Delicious Candy Corn Ice Cream Pops & Coco Whip

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We have been on the lookout for these new products from So Delicious for several weeks now and yesterday we hit the lottery! We found both the Candy Corn ice cream pops and the CocoWhip at the Whole Foods in Lake Grove.

Holy deliciousness! We couldn’t wait to dig in so we ripped open the box of Candy Corn ice cream pops and stood in the freezer aisle. I ate the chocolate topped section, my son ate the vanilla middle, and my husband ate the creamsicle bottom. What a great idea for a special holiday treat. Vegan coconut perfection.

And the box comes with two jokes:

“What do you get when you cross a vampire and a snowman? Frost bite!

“What do ghosts serve for dessert? Ice cream!”

We had to wait to taste the CocoWhip because it has to thaw for at least 4 hours in the refrigerator so after a great lunch today, I topped my homemade strawberry ice cream with this fantastic whipped topping.

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I usually like homemade but this is way better than anything I have been able to create in my kitchen. I have tried several times with canned coconut milk but it turns out that the added guar gum makes it a challenge to whip. Which is fine because now that I have this, I don’t have to make my own!It is not too sweet, has a great fluffy consistency, and is way better than the Cool Whip I remember having as a kid. And it can be re-refrigerated or re-frozen for longer storage and more eating opportunities.

Two thumbs up for So Delicious. You guys rock!!

Book Report: The Vegetarian Flavor Bible

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How lucky am I to have received this book? The publicist asked me to review it for the blog. Oh my gosh!! It is brilliant in so many ways.

The author is Karen Page who wrote a book years ago called The Flavor Bible which is an award winning cookbook and is considered one of the best cookbooks ever written. It was designed to give the cook information about what foods go with what flavors so they could be creative in their own kitchen.

But a few years ago, Karen Page went plant-based after getting educated about food in the same program as me, The eCornell Certificate in Plant Based Nutrition, and realized that what prevents many people from cooking plant-based meals is a lack of knowledge about what goes with what. So here it is. The Bible! With over 500 pages and beautiful photographs taken by the author’s husband, Andrew Dornenburg, the book is an incredible resource.

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Photo Credit © Andrew Dornenburg

This book is perfect for me or any home cook who likes to make up their meals and not follow recipes exactly. As a reader of this blog, you know that over the years, I have developed my own little repertoire of meals that I have created based on what flavors I like and what I think goes with what. Now I am armed with an actual list of information that validates my thinking. You can turn to any page in this book and find out what goes with what.

For example, under cilantro, you can find the season (year-round), flavor (bitter, sour, sweet with notes of lemon and lime), volume (loud), what it is (an herb), it’s botanical relative (coriander, parsley) and possible substitute (parsley.)

Then there is list of flavor affinities. One that caught my eye was cliantro + carrots + lime + rice. So the other night, I sautéed a few shallots, added diced carrots, added the rice and water and cooked until the rice was done. Then. right before serving, I added fresh lime juice and chopped cilantro. Wowza, a fantastic side dish.

The book is organized into three sections. The introduction explains the macronutrients – protein, carbs and fat – and what and how to eat them. Then comes a thorough history of vegetarianism, with interviews and quotes from world renowned chefs, and a really handy “If you are craving this, try this” list from which I found out that I can pour warm brown rice syrup over popcorn and have caramel corn! That happened last night.

Then come The Lists. Flavor matching for every possible ingredient in alphabetical order. Just like any good resource book, The Vegetarian Flavor Bible has a color coded system of letters so you can find what you are looking for easily when looking at the side edge of the pages and a handy little built in bookmark.

This is a MUST HAVE book that would make a GREAT holiday gift for anyone who likes to cook!

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Photo Credit © Andrew Dornenburg

Eating Vegan in Asheville, N.C.

Last month we made a trip to Asheville, NC. We stayed at Inn at the Biltmore, a beautiful hotel on the grounds of the Biltmore, one of the Vanderbilt estates. What a gorgeous place especially the gardens and butterflies!

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Luckily there lots of vegan eats everywhere!

First stop was The Laughing Seed and we dug right in! I had the special entree because I love trying different variations of cashew cream, this one was a cashew alfredo. The dish was cavatappi with artichoke hearts, red peppers, capers, arugula and savory tempeh crumbles tossed with the alfredo. The dish was so beautiful topped with microgreens and a beet puree. Look at that color!

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This here is your basic vegan meal. Brown rice, avocado, and perfect and super delicous locally made tempeh.

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I am a big fan of good french fries and these are gooood! Check out those fried jalapeños in there. Surprise!

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For lunch on our second day, we visited the local Whole Foods which was originally Greenlife Grocery. Whole Foods bought it at some point but the place kept its original charm. These carrot cashew croquettes were an original Greenlife recipe and they were phenomenal. I plan on recreating them in my kitchen soon. The sauce was ridiculously good too. They said it was made with coconut milk, cashews and cayenne. I plan on working that up too! The quinoa sweet potato cakes were a little dry but luckily I had that great sauce. And just look at the pretty stuffed tomato.

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After our Whole Foods lunch, we stopped at The Hop Ice Cream Cafe. They make all of their own ice cream in house and they always have several vegan options! Lucky for us. The shop was totally cute and old fashioned, especially the formica tabletops.

The ice cream was divine. We had vanilla cookies and soy creme in a cone and chocolate banana creme in a cup with homemade coconut whip.

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Our last meal was at Plant. It has been named one of the top vegan restaurants in the country. No wonder. It is a gorgeous restaurant with super creative dishes. It’s only open for dinner so I made sure we scheduled for it.

My son started with the house lemonade. His most favorite drink ever.

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I love when a restaurant serves an amuse-bouche. This one was carrots in a little acid.

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Next we ordered the cheese plate. I have to applaud a vegan restaurant with a cheese plate, homemade too! This is aged cashew, a farmer’s involtini (which is a small bite of food consisting of some sort of outer layer wrapped around a filling in this case vegan cheese wrapped in a slice of zucchini), rosemary peaches, pickled peppers, black garlic oil, and homemade focaccia.

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My son got a plate of gherkins. Very gourmet!

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We also had the smoked hummus plate. If you like smoked, this is your hummus. I prefer not smoked but it was still great. The roasted garlic bulb on the side was brilliant (I will be duplicating this at home) and the toasted bread was excellent.

IMG_5642Next we had the red curry tofu. What a great sauce! It was served with jasmine rice, kaffir lime cakes, and teriyaki green beans with thai basil.

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Finally, dessert. The black out pie was excellent. It had a chocolate peanut butter fudge center with a cookie crust. And a creamsicle ice cream which was good but it had too much ginger in it for my taste.

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Overall, the entire weekend was food filled and delicious. Go to Asheville just to eat!

Harvest Party: Toasted Pumpkin Seeds, Potato-Apple Pancakes with Homemade Applesauce & An Apple Crostata (Galette)

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Today we are having a harvest party! Yesterday, we found a small apple orchard five miles from our house and then a pumpkin patch a few more miles down the road. We decided to have a harvest party with all of our goodies!

We carved our very first Jack O’Lantern! I have never done that before. First my husband cut the top open. I had the honor of reaching inside and pulling out the “guts!” Then, my son drew the face on the side of the pumpkin with a pencil and my husband carved out the eyes, nose and mouth. Then, I took the pumpkin seeds and toasted them for a super crunchy and very fresh snack.

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My son also wanted jello so we used this Simply Delish brand of vegan jel dessert. I get that it is not the healthiest thing in the world, but my son is 5 and he needs his fix! This is the orange flavor and we used my mother’s 1970’s Tupperware jello mold. Hilarious!

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We also made my famous applesauce. This is one of the best things I make – perfectly pure, nothing added. Today’s batch came out light pink. Next, we added apples to our potato pancakes so we had a good reason to eat the applesauce.

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And the finale, was that gorgeous apple crostata pictured up top. Inspired by a new vegan friend, I veganized this apple crostata recipe, also known as a galette, from Jessica Seinfeld’s from Do It Delicious. I used vegetable shortening and worked the dough just like the Barefoot Contessa says to.

Note: I forgot to peel the apples. It is probably better to do so. When we ate the crostata right out of the oven it didn’t matter but when we had seconds later, it made a difference.

Apple Galette
Crust
1 1/2 cups all-purpose flour
1 tablespoon vegan sugar
1/4 teaspoon salt
1/2 cup cold Earth Balance vegetable shortening
1/4 cup ice-cold water + as many more tablespoons as needed

Filling
3 large apples (I used McIntosh)
3 tablespoons vegan sugar
1 tablespoon flour
A few shakes of cinnamon

Glaze
1 tablespoon apricot preserves
2 teaspoons water
Vegan sugar, for an extra sprinkle

To make the dough, add flour, sugar and salt into the food processor and pulse until ingredients are combined. Dice the shortening and add it to the processor. Pulse until mixture has a totally crumbly consistency. With the motor running, add ice water through the feed tube and process until the dough comes together. Add a tablespoon of water a time until it becomes a solid mass. Turn out onto a floured surface and form into a disk. Wrap with plastic wrap and refrigerate for an hour.

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While the dough is chilling, cut the apples into 1/4 inch thick slices. If using an apple slicer, cut each piece into three more pieces. Add to a bowl and sprinkle with sugar, flour and cinnamon. Toss to coat well.

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Preheat the oven to 400. Line a big baking sheet with parchment paper.

Take the dough out of the refrigerator and flour a rolling pin and work surface. Roll the dough out into a circle, as thin as you can get it. It might have breaks on the edges, but that is okay because it will fold over into the crust. Gently roll the dough onto the rolling pin and transfer it to the baking sheet.

Pour the apples onto the middle of the dough and sort of try to organize them in a pretty way. Fold the border over the apples to enclose the dough, pleating it as you go around.

Whisk together the apricot preserves and water and brush over the apples. Sprinkle a little extra sugar over the top for good luck.

Bake for 30 to 35 minutes until the crust is golden brown and the apples are tender. Eat immediately because it is just sooooo good or let it cool. Serve a la mode, if you like!

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Toasted Pumpkin Seeds
Pumpkin seeds right out of a pumpkin
1/2 tablespoon grapeseed oil
Coarse salt

Clean the pumpkin seeds of the guts of the pumpkin. Spread out onto a baking sheet to dry overnight. Drizzle with oil and sprinkle with salt. Toss to coat. Toast in a 375 oven for 25 to 30 minutes until brown.

Potato-Apple Pancakes
4 russet potatoes
2 McIntosh apples
1 medium onion
2 flax eggs *
1/2 to 3/4 cup flour
1 tsp baking soda
1 tsp salt
Sunflower oil, for frying

Whip up the flax eggs and set aside.

Peel the potatoes and shred them in the food processor. Place into a strainer and cover with water. Lift up the strainer and press out as much water as possible. Next, peel the apples and shred them in the processor. Then do the same with the onions. Place the onions into another strainer and press out the water.

Mix everything together, using as much flour as needed to make the mixture stay together. Fry up in oil until golden brown on both sides. Drain on paper towels. Best to let them sit for a bit before eating.

Enjoy!

Blue Plate Special #51: BBQ Tofu with Roasted Potatoes & Onions & Caesar Salad

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This is a compilation of previously posted recipes. It is just a way to show that anything can be put together to make a quick din with what’s in the house.

Roasted Potatoes & Onions
6 yukon golds
1 big onion
1 tablespoon grapeseed oil
Salt

Honee BBQ Sauce
1 package extra firm tofu

Cut potatoes into 4 or more pieces, depending on size, but try to get them all the same size. Toss with oil and a pinch of salt. Turn out onto a baking sheet and roast for 20 minutes. Then add the tofu. See below.

Pour over tofu. Turn the oven down to 350 and bake for 20 to 25 mins.

Caesar Salad
Romaine lettuce
Caesar dressing

Make the dressing and shred the lettuce. Toss together.

Plate it up and enjoy!

Pretzels!

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My husband has been asking for homemade pretzels since Oktoberfest…three years ago. I don’t know why it took me so long! They are super easy and fun to make, unbelievably delicious and not to mention pretty!

This falls under the “I can’t believe I made these!” category. The dough is basic but I did some pretzel research and the most important thing to do is make the baking soda bath. It is key for two reasons: (1) the beautiful golden brown color and (2) that very specific pretzel flavor. Otherwise, they would just be breadsticks which would be a great way to use this dough, by the way.

My son had the best time rolling out the dough into snakes and when we ate them he said, “these taste like the ones from the cart, but better!”

These pretzels come out crispy on the outside and soft on the inside. Great right out of the  oven! And they are great heated up. Wrap them in tin foil and place them into a 350 oven until warm. And after a few days, the pretzels dry out and get crunchy. Fun!

Special equipment
Stand mixer
Bench scraper
Spider strainer

Dough
2 1/4 teaspoons of instant yeast * (1 packet)
1 1/2 cups warm water
4 cups all purpose flour
1 teaspoon bread salt
1 teaspoon vegan sugar

Oil
Coarse sea salt

Baking Soda Bath
4 cups water
1/2 cup baking soda

* I keep a canister of yeast in the freezer and a 2 1/4 tablespoon measure ready and waiting for a recipe just like this. You can buy the set at King Arthur Flour.

Dissolve the yeast in the water and let it sit a few minutes until the water is cloudy and the yeast is completely dissolved.

Sift 4 cups of flour into the bowl of a stand mixer and add salt and sugar. Mix together with a fork.

Add the yeast water and mix with the paddle attachment until the dough comes together. Switch to the dough hook attachment and knead for five minutes or until the dough is very smooth and stretchy.

Very lightly coat a glass bowl with oil and drop in the dough. Cover with plastic wrap and let it sit for a half hour so the dough can double in size.

Gently press down the dough and just shape it into a ball. Use a bench scraper to divide it into16 pieces.

Take a piece and roll it on a clean work surface. The goal is to make a 10″ to 12″ dough snake. Press with the heels of your hands from the middle to the ends and lengthen it as you roll. It will take less than a minute. Then knot into a pretzel by pulling the ends up, crossing them and then placing them down on the lower portion of the pretzel. You will see the shape immediately if that description doesn’t help!

Preheat the oven to 425. Take out four baking sheets. Line two with parchment paper. The other will be for the pretzels as they come out of the baking soda bath. I put 8 pretzels on each sheet.

Bring the water and baking soda to a boil.

Use a spider strainer to drop one pretzel at a time into the boiling water. In about 10 seconds, it will float up. Take it out with the spider strainer and place it on the plain baking sheet.

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Once they are all out of the bath, place on the baking sheet. Sprinkle with coarse salt and bake for 15 minutes or until golden brown.

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Serve on a festive platter and enjoy!

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Book Report: Vegan Holiday Cooking from Candle Cafe + Molten Chocolate Cake Recipe + Cookbook Giveaway

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*** THIS GIVEAWAY IS OVER! THANKS FOR THE GREAT EMAILS ***

The Vegan Holiday Cookbook is finally here!

I have a copy to give away!

This is the newest cookbook from my friends at Candle Cafe. I got to test many of the recipes and it is a truly spectacular book.

It’s gorgeous. Just look at that cheese plate on the front cover! It is hardcover but it doesn’t have one of those dust jackets that always manages to get lost. Instead, the information is printed right on the inside of the front and back covers. Also, it lays flat on the counter which is helpful while cooking.

The recipes are wonderful…and not just the ones I tested. And we are not just talking religious holidays here. There are recipes for Valentine’s Day, Super Bowl, and Cinco de Mayo!

I had the opportunity to talk to Joy Pierson, one of the authors of the book, one of the founders of the Candle restaurants, and my good friend.

LDA: I love the holiday choices because they are not the typical religious ones. How did you come up with that idea?

JP: We are always looking for a chance to celebrate and bring family and friends together. This selection of holidays came from our guests and staff through the years. These are the events that all the people that have passed through our doors at Candle Cafe, Candle 79 and Candle Cafe West wanted recipes for.

LDA: What is your favorite recipe and why?

JP: My favorite recipe in the book is the Seitan Brisket. In the book we serve this dish for Passover, but it’s really a perfect roast that would shine as the centerpiece of any special occasion. But it’s the most meaningful to me because it was inspired by my Grandmother’s recipe which we reinvented so it is plant-based and bursting with all the traditional flavors of the holiday. My Grandmother’s recipe can live on to keep bringing families together while improving the health of the individual and the planet all at the same time.

LDA: What should every home cook have in their kitchen?

JP: My favorite tool in the kitchen these days is the hand mixer or immersion blender. It has so many functions, is easy to use and it’s just plain fun.

Now, let’s talk about the recipes. How about sweet potato latkes with almond crème fraîche, crispy black bean tacos (which I LOVE), and braised cranberry-orange tofu?!

One of the most delightful recipes is for a molten chocolate cake with raspberry coulis and it had to be the first recipe I made from the book. It could not be easier! Super delicious and really impressive. Can’t wait to spring this one on friends and family.

And you can too but I only have ONE cookbook to give away!

Write to me at l i s a s p r o j e c t v e g a n @ g m a i l . c o m by the end of the day and tell me why you should be the new owner of this cookbook!

You must include your mailing address. Please note that this giveaway is open to United States mailing addresses only.

Even if you don’t win the cookbook, you can at least make the molten chocolate cake recipe! These little cakes are moist and delicious and the little molten centers are surprisingly wonderful.

This recipe serves 6.

Raspberry Coulis *
3 cups fresh or frozen raspberries, thawed if frozen
1 cup unrefined sugar
2 cups water

* Personally, I think 3 cups of raspberries is way to much for 6 cakes. I cut the recipe down and used only 1 cup and I had just the right amount.

Chocolate Cakes
2/3 cup plain unsweetened soy milk
1/2 cup safflower oil
1/4 cup maple syrup
2 tablespoons unrefined sugar
1/4 teaspoon apple cider vinegar
1/2 
cup unbleached all-purpose flour
1/4 
cup natural cocoa powder
1 1/2 
teaspoons baking powder
1/4 
teaspoon baking soda
Pinch of sea salt

3/4 cup vegan semisweet chocolate chips

Confectioners’ sugar, to dust

To prepare the coulis, combine the raspberries, sugar, and water in a medium saucepan and simmer over medium-low heat,stirring occasionally, for 20 minutes. Remove from the heat and let cool. Transfer to a blender and blend until smooth.Strain the mixture into a bowl and let cool in the refrigerator until you are ready to serve.

Meanwhile, preheat the oven to 350°F. Oil 6 cups of a standard muffin tin.
Combine ½ cup of the soy milk, the oil, maple syrup, sugar, and vinegar in a large bowl and beat with an electric mixerfitted with the whisk attachment at medium speed until smooth. Add the flour and cocoa powder and beat untilincorporated, 3 to 5 minutes. Add the remaining soy milk, the baking powder, baking soda, and salt and beat until incorporated.

Divide the batter among the prepared muffin cups so they are all three-quarters full. Put 2 tablespoons of chocolate chipsinto the center of each cake and gently press them down with your fingers, until they are covered by the batter. Bake for about 20 minutes, until the batter is puffed but the center is not set.

To serve, flip the muffin pan upside down onto a board to unmold the cakes. Transfer the cakes to dessert plates, dust withconfectioners’ sugar, and drizzle with the raspberry coulis. Serve warm. Any leftovers will keep in the refrigerator for up to 4 days.

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 The picture from the book.

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 The picture from my kitchen!

Lisa’s Greatest Hits: Rounding up My All Time Favorite Recipes

What a great month of food it has been! I have been blogging for 3 1/2 years and it has been great scrolling through old recipes…some I even forgot about and will certainly go into the rotation, ASAP. I was even highlighted on the Vegan MoFo roundup last Thursday. What an honor!

So here it is…the final roundup of Vegan MoFo 2014. These are my greatest hits…the recipes that get the most play in my kitchen. They are easy, go-to recipes that have become our family comfort food. Enjoy!

1. Enchiladas. This dish is all about the sauce. I like to make a big pot and freeze it in batches so I always have it on hand. The filling can be tempeh or black beans. Whatever is inside, it is delicious every time!

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2. Guacamole. This is my signature 5 ingredient guacamole: avocado, onions, cilantro, lime and salt.

3. Mexican Mash Up. Sweet potatoes, corn, red peppers, lime juice. With or without black beans!

4. Hummus. To me, there is nothing better than hummus and mashed avocado together. On toast, on a bagel or on a salad.

5. Curried Coconut Red Lentil Soup. I always have the ingredients on hand. It is filling and delicious.

IMG_03496. Vegetable Coconut Curry. My version of curry in a hurry! The green peas are the protein in this wildly easy and flavorful dish.

IMG_47127. Tempeh Dinner. I make some variation of tempeh with a vegetable and a starch at lease once a week. Pictured: Tempeh, Broccoli & Yellow Rice Pilaf. See tempeh roundup.

IMG_38578. Tofu Dinner. Ditto to what I said in #4 but tofu. Pictured: Grilled Tofu with Squash and Summer Corn. See tofu roundup.

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9. Chickpeas. Two ways. It is all about the flavors.

 Moroccan Chickpea Stew

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Chickpea Stir-Fry

10. Meatless Meatballs. What more can I say? A childhood favorite veganized. Freeze extras for easy weeknight meals.

11. Habanero Hot Mac ‘n Cheese. This is the best cheese sauce I have made to date. With the hot peppers (jalapeños work great too) or without.

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12. Polenta Pizza. I love to top a polenta pizza crust with my homemade sauce and favorites like spinach, mushrooms, artichokes.

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13. Cauliflower Steaks. Just the funnest idea for “steak!”

14. Paella. Another great flavor combo!

15. Macadamia Nut Cheese. Just wonderful!

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16. Corn Fritters. Because I love them.

17. Spinach Pie. I have started to add artichokes and lots of lemon juice and wow!

18. Oatmeal. My husband’s favorite.

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19. Applesauce. This batch came out bright pink but it varies from this pink to that typical applesauce color.

20. Oatmeal Raisin Cookies. My most perfect cookie.

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Tempeh Roundup

I love tempeh. It’s another vegan “protein” and, like tofu, it works great on Blue Plate Specials.

I buy Barry’s Grown in Brooklyn Homemade Tempeh. If you can find someone local who makes tempeh, buy it. But if you need a good brand from the store, buy Soy Boy. It is organic and non-GMO and out of the store bought brands, it was our favorite one.

1. Honee BBQ Tempeh. Made with Bee Free Honee. Great on tofu too.

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2. Tempeh Lemon Broil. Love the name. Love the flavors.

3. Cornmeal Crusted Tempeh. Crunchy and delicious.

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4. Tempeh Bowl. This marinade is made with tahini, tamari miso and garlic.

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5. Braised Tempeh. Love this one!

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6. Breaded Tempeh. Cutlets or sticks.

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Breaded Tempeh Sticks

7. Cajun Tempeh. It’s all about the flavors.

8. Tempeh Souvlaki. Again, all about the flavors. Can’t get enough of this one.

9. Tempeh Tacos. Make the same thing with lentils.

10. Chili Lime Tempeh. Check out the Mexican rice and avocado salad.

11. Maple Glazed Tempeh. Basic marinade: tamari, maple syrup, and sunflower oil.

12. Basic Marinated Tempeh. My original marinade: tamari and maple syrup.

13. Tempeh Fajitas. A favorite around here!

14. Tempeh Bacon. Save the best for last!

Tempeh Bacon & French Toast

ALT: Avocado Lettuce & Tempeh Bacon Sandwich

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Tofu Roundup

Tofu is a great vegan “protein” and is very versatile. It takes on the flavor of a marinade almost immediately and can be grilled, baked, breaded, or pan fried. I serve it on what I call a “Blue Plate Special” because it is an old restaurant name for the daily special that had a protein with vegetables on the side.

Many of these recipes are similar but that is kind of the point. Easy ingredients pack a lot of flavor. Plus, check out the side dishes because they are just as important as the tofu!

1. Grilled Tofu.

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Grilled Tofu with Millet Pilaf & Roasted Carrots

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Grilled Tofu with Summer Corn & Grilled Zucchini

 Grilled Tofu with Piri Piri Sauce

 Tofu Satay

 Tofu in Green Sauce

 Lime Grilled Tofu Over Sweet Potato Corn Mash

 Cilantro Lime Grilled Tofu

Lime Grilled with Warm Corn & Peach Salsa

 Lemon Thyme Grilled Tofu

Lemon Parsley Grilled Tofu Over Classic Succotash

2. Crusted Tofu.

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Almond Encrusted Tofu

 Tofu Milanese

Pistachio Crusted Tofu

 Cornmeal Crusted Tofu with Gravy 

Cornmeal Crusted Tofu with Mixed Mash Potatoes

3. Pan Seared Tofu.

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Pan Seared Tofu with Cherry Shallot Confit

 Lemon Sage Tofu

 Pan Seared Tofu with Chimichurri Sauce

Lemon Thyme Tofu

 Lemon Tofu

4. Crispy Tofu.

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Crispy Tofu with Broccoli & Pineapple in Spicy Brown Sauce

Crispy Tofu & Spicy Green Beans with Tamari Black Rice & Quinoa

Crispy Tofu with Red Peppers & Pineapples

 Crispy Tofu with Peanut Sauce

Tofu Sticks with Tartar Sauce

Crispy Fried Tofu & Mac ‘n Cheese 

5. Baked Tofu.

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Baked Tofu Cutlets (Oil Free)

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Baked Mustard Tofu

6 .Tofu Scampi. One of my favorite ways to use tofu to veganize a classic. This dish is all about the sauce.

7. Tamari Marinated Tofu. This tofu shows up in what I call Friday Night Bites. It’s an easy way to use whatever is leftover at the end of the week with an easy marinated tofu.

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8. Orange Balsamic Glazed Tofu. Yum.

9. Tofu & Cashews in Brown Sauce. Asian inspired.

10. Tofu Paprikash. When Harry Met Sally!

11. Breakfast Tofu. Outstanding flavor combo.

12. Tofu Scramble. My basic scramble can be made with or without oil. Make it Mexican or with pesto!

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