tag:blogger.com,1999:blog-32951582024-02-07T23:47:01.948-05:00what the hell _does_ a vegan eat anyway?when people find out that we're vegan, the first question they ask is...tofuhttp://www.blogger.com/profile/18139510591751893065noreply@blogger.comBlogger3296125tag:blogger.com,1999:blog-3295158.post-17729363354916511772018-05-15T15:48:00.000-04:002018-05-15T15:49:04.331-04:00Stir Fry with Shiitake Eels, Shishito Peppers<b>Dinner</b> 04/28 <br />
<br />
Stir Fry with Shiitake Eels <br />
<br />
Shishito Peppers <br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/42134226401/in/dateposted-public/" title="Stir-fry with Shiitake Eels"><img src="https://farm1.staticflickr.com/978/42134226401_cdedac0af2_z.jpg" width="640" height="425" alt="Stir-fry with Shiitake Eels"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script> <br />
<br />
Ye olde stir-fry is back with a different sidekick -- shiitake mock eels. The dish is best with dried shiitake (re-hydrated with water and tamari, then cut into long strips), seasoned with szechuan pepper, coated with cornstarch and deep-fried. Finally they're stir-fried with a ginger/scallion hoisin style sauce. Yum! <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/42134224341/in/dateposted-public/" title="Shiitake Eels"><img src="https://farm1.staticflickr.com/948/42134224341_efb9e6fe66_z.jpg" width="640" height="381" alt="Shiitake Eels"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script> <br />
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The peppers were split in half, cleaned and pan-fried with a spritz of lemon juice and salt in a bowl. Either eat straight up or add to the stir-fry as needed. <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/42134222031/in/dateposted-public/" title="Shishito Peppers"><img src="https://farm1.staticflickr.com/978/42134222031_327b8ed99a_z.jpg" width="640" height="424" alt="Shishito Peppers"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
tofuhttp://www.blogger.com/profile/18139510591751893065noreply@blogger.com0tag:blogger.com,1999:blog-3295158.post-35966845599548929462018-05-07T15:07:00.001-04:002018-05-07T15:07:57.708-04:00Meatball Mini-Sub<b>Dinner</b> 04/27 <br />
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Meatball Mini-Sub <br />
<br />
Salad <br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/27088989057/in/dateposted-public/" title="Meatball Mini-Sub"><img src="https://farm1.staticflickr.com/969/27088989057_bd30debcea_z.jpg" width="640" height="425" alt="Meatball Mini-Sub"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script> <br />
<br />
One of the items we picked up at <a href="https://www.avemkt.com/">AVE MKT</a> the other day was a new supply of Match Meat, so we used the last of our other batch and made a meatball mini-subs on focaccia with a nice salad on the side. The meatballs were topped with a quick tomato sauce, fried mushrooms and basil on top.tofuhttp://www.blogger.com/profile/18139510591751893065noreply@blogger.com0tag:blogger.com,1999:blog-3295158.post-17003787884816098082018-05-06T17:07:00.001-04:002018-05-06T17:07:16.431-04:00Pretzel Logic<b>Dinner</b> 04/26 <br />
<br />
Pretzels<br />
<br />
Italian Sausages<br />
<br />
Crudités<br />
<br />
Mustard Horseradish Dipping Sauce<br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/41036997175/in/dateposted-public/" title="pretzel logic album"><img src="https://farm1.staticflickr.com/947/41036997175_950b5df6f3_z.jpg" width="640" height="639" alt="pretzel logic album"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
<br />
<i>The alternate cover to Steely Dan's 1974 album Pretzel Logic</i><br />
<br />
The reason they're not bigger and with more space to pull apart, is because they also serve a double purpose as pretzel buns for burgers and/or sandwiches the next day. Tonight though, we had these straight out of the oven and dipped them in a mustard and homemade horseradish mixture. <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/40129253070/in/dateposted-public/" title="pretzel dough"><img src="https://farm1.staticflickr.com/968/40129253070_02d622a885_z.jpg" width="640" height="425" alt="pretzel dough"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
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The <a href="https://www.akronlife.com/food-and-dining/recipe-soft-beer-pretzels-and-beer-cheese-dip/">recipe</a> is from the local mag Akron Life, making the usual substitutes 1:1 (Einkorn Flour, Earth Balance), skipping the egg wash.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/41218098074/in/dateposted-public/" title="pretzels boiling"><img src="https://farm1.staticflickr.com/903/41218098074_d3f665c5ff_z.jpg" width="640" height="424" alt="pretzels boiling"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/40129251370/in/dateposted-public/" title="pretzels after boiling"><img src="https://farm1.staticflickr.com/943/40129251370_32435bcbcf_z.jpg" width="640" height="427" alt="pretzels after boiling"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/41218096604/in/dateposted-public/" title="pretzels on rack"><img src="https://farm1.staticflickr.com/832/41218096604_e47b516542_z.jpg" width="640" height="425" alt="pretzels on rack"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
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tofuhttp://www.blogger.com/profile/18139510591751893065noreply@blogger.com0tag:blogger.com,1999:blog-3295158.post-203247407423634832018-05-02T13:38:00.001-04:002018-05-02T13:38:51.163-04:00Massaman Curry, Beet Burger, Classic Gyro, Buffalo Cauliflower Dip<b>Lunch</b> 04/26 <br />
<br />
Buffalo Cauliflower Dip <br />
<br />
Massaman Curry <br />
<br />
Beet Burger <br />
<br />
Classic Gyro <br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/40045993860/in/dateposted-public/" title="Massaman Curry from Cleveland Vegan"><img src="https://farm1.staticflickr.com/981/40045993860_2191c1d070_z.jpg" width="640" height="360" alt="Massaman Curry from Cleveland Vegan"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script> <br />
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We are truly living in a golden vegan age ;) <br />
<br />
First up, we hit the Turnpike to Strongsville to visit <a href="https://www.avemkt.com/">AVE MKT</a> to pick up some provisions. And maybe a cupcake. They were recently written up in <a href="http://www.vegnews.com/articles/page.do?pageId=10205&catId=1">VegNews</a>, and it's a well deserved article. <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/40953945645/in/dateposted-public/" title="AVE MKT"><img src="https://farm1.staticflickr.com/908/40953945645_a8d34e46f6_z.jpg" width="361" height="640" alt="AVE MKT"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script> <br />
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<br />
Next, we headed up I-71 to <a href="http://clevelandvegan.com/menu/">Cleveland Vegan</a> for a delicious lunch -- we split the Buffalo Cauliflower Dip, and I had the Massaman Curry (above), Liz had the Beet Burger and our daughter had the Classic Gyro. <br />
tofuhttp://www.blogger.com/profile/18139510591751893065noreply@blogger.com0tag:blogger.com,1999:blog-3295158.post-17082869347771965932018-04-30T13:49:00.003-04:002018-04-30T13:49:25.555-04:00Ramen with Fennel Stock and Thai Basil<b>Dinner</b> 04/24 <br />
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Ramen with Fennel Stock and Thai Basil<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/27938384568/in/dateposted-public/" title="Ramen with Fennel Stock and Thai Basil"><img src="https://farm1.staticflickr.com/954/27938384568_5cebc32678_z.jpg" width="640" height="399" alt="Ramen with Fennel Stock and Thai Basil"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script> <br />
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We made the fennel stock (pressure cooked) back in November and froze it. <br />
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<b>Fennel Stock</b><br />
<br />
1 fennel bulb (tops only, save bulb for another use)<br />
1 tsp olive oil<br />
1 tsp ground fennel seeds (optional)<br />
8 cups of water<br />
<br />
In a pressure cooker, add the roughly chopped the fennel tops (and the ground fennel seeds if using) and saute with 1 tsp of olive oil for a few minutes until the tops are wilted. Add 8 cups of water and bring to a boil. Put the lid on and wait until the pressure cooker reaches 15psi (your model may vary) reduce the heat to keep an even pressure and cook for 40 minutes. Remove from heat and let cool for few minutes. Strain the stock through a fine sieve. If not using immediately, let come to room temp and refrigerate.<br />
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It's not at all salty at this point, but that's what you want... you can always add it when the soup is being seasoned. We usually add a small bit of kombu while the broth is heating up. <br />
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The rest of bowl is rounded out with carrots, tofu, mushrooms, <a href="https://veganmenu.blogspot.com/2013/11/pressed-rice-cakes-filled-with-chile.html">Chile Eggplant Sofrito</a> and we steamed/seared some baby bok choy to finish, and topped with Thai Basil.tofuhttp://www.blogger.com/profile/18139510591751893065noreply@blogger.com0tag:blogger.com,1999:blog-3295158.post-39112220448258530102018-04-29T13:55:00.002-04:002018-04-29T13:55:53.918-04:00Ratatouille over Roasted Potatoes<b>Dinner</b> 04/23 <br />
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Ratatouille <br />
<br />
Roasted Potatoes <br />
<br />
<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/41066139264/in/dateposted-public/" title="Ratatouille over Roasted Potatoes"><img src="https://farm1.staticflickr.com/911/41066139264_f027f1e43b_z.jpg" width="640" height="424" alt="Ratatouille over Roasted Potatoes"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script> <br />
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<br />
<b>Ratatouille</b> <br />
<br />
2 tbs. olive oil <br />
1 medium onion, sliced <br />
2 garlic cloves, minced <br />
salt and pepper to taste <br />
1 tsp. herbes de provence <br />
1 medium eggplant, diced <br />
2 medium zucchini, diced <br />
2 tbs. nutritional yeast <br />
3-4 medium tomatoes, roughly diced <br />
2 tbs. parsley, chopped <br />
<br />
In a large saute pan, heat the 1 tbs. olive oil and lightly brown the sliced onions. Add the garlic for the last two minutes, along with the salt, pepper and herbes de provence.<br />
<br />
While that's cooking, in a separate large saute pan (or wok), add the additional 1 tbs. of olive oil and the diced eggplant, diced zucchini, and cook until lightly browned.<br />
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Combine the eggplant and zucchini with the onions and garlic back into the pan and sprinkle the nutritional yeast over all of the ingredients, stir to incorporate, and cook for a couple of minutes.<br />
<br />
Turn the heat down to low, add the diced tomatoes, stir to incorporate. Cook until thickened -- about 10-15 minutes, stirring occasionally. The final result should look fairly stew-like. Add the chopped parsley, check for seasoning.<br />
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At this point it's ready to eat -- or you can put the ratatouille in an au gratin dish, sprinkle a little extra nutritional yeast on top and bake it at 350F for 15 minutes to firm it all up. <br />
<br />
Tonight we added roasted potatoes as a base -- quartered, roasted at 450F for about 40 minutes.<br />
tofuhttp://www.blogger.com/profile/18139510591751893065noreply@blogger.com0tag:blogger.com,1999:blog-3295158.post-90109617754848246492018-04-25T11:20:00.001-04:002018-04-25T11:20:47.840-04:00Flatbread with Morel Mushrooms, Grilled Ramps and Roasted Broccoli <b>Dinner</b> 04/21 <br />
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Flatbread with Morel Mushrooms, Grilled Ramps and Roasted Broccoli <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/26828727247/in/dateposted-public/" title="Flatbread with Morel Mushrooms, Grilled Ramps and Roasted Broccoli"><img src="https://farm1.staticflickr.com/953/26828727247_70d2f904c6_z.jpg" width="640" height="425" alt="Flatbread with Morel Mushrooms, Grilled Ramps and Roasted Broccoli"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script> <br />
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What happens when Liz makes too much dough (like last night's pizza?) Flatbreads of course... or fancy pizza. ;) <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/40978260464/in/dateposted-public/" title="Morel Mushrooms"><img src="https://farm1.staticflickr.com/828/40978260464_65edf50b6f_z.jpg" width="640" height="424" alt="Morel Mushrooms"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script> <br />
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Topped with Morel mushrooms, grilled ramps and roasted broccoli and a soy cream cheese, garlic and shallot base. <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/40978263024/in/dateposted-public/" title="Grilled Ramps"><img src="https://farm1.staticflickr.com/980/40978263024_e55601cbc0_z.jpg" width="640" height="425" alt="Grilled Ramps"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script> <br />
tofuhttp://www.blogger.com/profile/18139510591751893065noreply@blogger.com0tag:blogger.com,1999:blog-3295158.post-66172805398516902882018-04-24T14:23:00.001-04:002018-04-24T14:23:35.877-04:00Stuffed Crust Pizza<b>Dinner</b> 04/20 <br />
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Stuffed Crust Pizza <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/26807622627/in/dateposted-public/" title="Stuffed Crust Pizza"><img src="https://farm1.staticflickr.com/943/26807622627_f6d6bf93f7_z.jpg" width="640" height="425" alt="Stuffed Crust Pizza"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script> <br />
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Liz utilized the deep-dish pan in case the Daiya mozzarella decided to ooze out*. Topped with tofu sausage (cherry/oak smoked tofu crumbled, fried in olive oil with ground fennel seed, red pepper flakes, smoked paprika, smoked salt and pepper), olives, mushrooms, red onions and more Daiya. <br />
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<i>* (Ron Howard Voice): It didn't.</i> <br />
tofuhttp://www.blogger.com/profile/18139510591751893065noreply@blogger.com0tag:blogger.com,1999:blog-3295158.post-71098729477540231192018-04-23T14:22:00.000-04:002018-04-23T14:22:14.795-04:00Tea-Smoked Tofu Tacos with Pineapple and Tomato Salsa<b>Dinner</b> 04/19 <br />
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Tea-Smoked Tofu Tacos <br />
<br />
Pineapple and Tomato Salsa <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/39844952120/in/dateposted-public/" title="Tea-Smoked Tofu Tacos with Pineapple and Tomato Salsa"><img src="https://farm1.staticflickr.com/871/39844952120_cf734ba651_z.jpg" width="640" height="425" alt="Tea-Smoked Tofu Tacos with Pineapple and Tomato Salsa"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
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Tacos again -- or as our daughter would remark -- "you say that like it's a bad thing." <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/27783774988/in/dateposted-public/" title="Pineapple and Tomato Salsa"><img src="https://farm1.staticflickr.com/905/27783774988_a9110e4694_z.jpg" width="640" height="425" alt="Pineapple and Tomato Salsa"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
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There's a Mexican restaurant called Barrio's that we like to hit up for lunch when we go out grocery shopping. One of their many vegan options is a pineapple salsa that we love -- so we re-created it for tonight's meal. Diced pineapple, smoked paprika, smoked salt, pepper, agave, red onion, jalapeno, diced tomato all mixed together which adds a nice counterpart to the crispy fried tofu (also available at Barrio's). tofuhttp://www.blogger.com/profile/18139510591751893065noreply@blogger.com0tag:blogger.com,1999:blog-3295158.post-34939376348748621612018-04-22T11:23:00.000-04:002018-04-22T11:23:22.628-04:00Pulled Portobello Tacos<b>Dinner</b> 04/18 <br />
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Pulled Portobello Tacos <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/39815429170/in/dateposted-public/" title="BBQ Pulled Portobello Stem Tacos"><img src="https://farm1.staticflickr.com/918/39815429170_faf5ffbcd5_z.jpg" width="640" height="425" alt="BBQ Pulled Portobello Stem Tacos"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
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If you see someone in a grocery store buying all the portobello stems, that's us. <br />
<br />
This is a new technique that we've developed while we were away -- pulled portobello stems as a taco filling. Utilizing the whole mushroom, we marinate, roast, pull/shred and cook with a bbq sauce to finish...<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/27754200348/in/dateposted-public/" title="Portobello Stems raw"><img src="https://farm1.staticflickr.com/838/27754200348_9c3883f005_z.jpg" width="640" height="425" alt="Portobello Stems raw"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
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We start by cleaning and trimming the stems, then cutting them in half. <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/41582871502/in/dateposted-public/" title="Portobello Stems marinated"><img src="https://farm1.staticflickr.com/843/41582871502_8e9685042e_z.jpg" width="640" height="425" alt="Portobello Stems marinated"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
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Then we marinate with a combo of molasses, ketchup, salt, pepper, smoked paprika and tamari. <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/27754194178/in/dateposted-public/" title="Portobello Stems Roasted"><img src="https://farm1.staticflickr.com/918/27754194178_eff07ede99_z.jpg" width="640" height="425" alt="Portobello Stems Roasted"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
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Then we roast them at 400F for 10-12 minutes. <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/39815431920/in/dateposted-public/" title="Pulled Portobello Stems"><img src="https://farm1.staticflickr.com/914/39815431920_926ba719f7_z.jpg" width="640" height="426" alt="Pulled Portobello Stems"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
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Finally we let them cool for 5 minutes and shred them. The best way is to hold the mushroom stem in your left hand, grab it at the top between your right thumb and index finger, pinch and pull it down into small strips. <br />
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tofuhttp://www.blogger.com/profile/18139510591751893065noreply@blogger.com0tag:blogger.com,1999:blog-3295158.post-72290856837500889292018-04-19T16:15:00.000-04:002018-04-19T16:16:13.823-04:00BBQ Tofu and Portobello Mushroom Pizza<b>Dinner</b> 04/17 <br />
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BBQ Tofu and Portobello Mushroom Pizza <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/41525332392/in/dateposted-public/" title="BBQ Tofu and Portobello Mushroom Pizza"><img src="https://farm1.staticflickr.com/856/41525332392_6f279e57d5_z.jpg" width="640" height="426" alt="BBQ Tofu and Portobello Mushroom Pizza"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script> <br />
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Much like our <a href="https://www.youtube.com/watch?v=sBrw_5eP9BQ">Flatbread Pizza video</a> from a few years ago, we still like to make a big batch of flatbreads, then top them with whatever we have in the fridge -- this time it was some portobello mushrooms that we pan-fried, then hit with our <a href="http://veganmenu.blogspot.com/2010/08/bbq-tofu-pizza.html">BBQ Sauce</a>. <br />
tofuhttp://www.blogger.com/profile/18139510591751893065noreply@blogger.com0tag:blogger.com,1999:blog-3295158.post-19415820428836408832018-04-18T13:04:00.000-04:002018-04-18T13:04:21.476-04:00Penne with Arugula and Sausages<b>Dinner</b> 04/16 <br />
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Penne with Arugula and Sausages <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/40649359015/in/dateposted-public/" title="Penne with Arugula and Sausages"><img src="https://farm1.staticflickr.com/884/40649359015_3a26397ed4_z.jpg" width="640" height="425" alt="Penne with Arugula and Sausages"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
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Liz picked up these cute mid-century modern bowls last week so we used them for tonight's meal -- brown rice penne, wilted arugula and Tofurky Italian sausages topped with a little pasta water and nooch in the pan for seasoning...<br />
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tofuhttp://www.blogger.com/profile/18139510591751893065noreply@blogger.com0tag:blogger.com,1999:blog-3295158.post-54021352395122198512018-04-17T16:45:00.000-04:002018-04-17T16:45:00.582-04:00Happy Pancakes with Edamame<b>Dinner</b> 04/15 <br />
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Happy Pancakes <br />
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Edamame <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/40632262535/in/dateposted-public/" title="Happy Pancakes with Edamame"><img src="https://farm1.staticflickr.com/877/40632262535_55d06e7633_z.jpg" width="640" height="425" alt="Happy Pancakes with Edamame"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script> <br />
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As I was taking these pictures -- the tornado sirens went off, briefly interrupting dinner. The way this "spring" has been going, that seems par for the course... <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/41525766881/in/dateposted-public/" title="Happy Pancake filling"><img src="https://farm1.staticflickr.com/918/41525766881_a010d7b7cb_z.jpg" width="640" height="425" alt="Happy Pancake filling"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script> <br />
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The <a href="http://www.foodandwine.com/recipes/happy-pancakes">recipe</a> is from Food & Wine, using smoked tofu strips, carrots, scallions, Enoki mushrooms and bean sprouts, subbing tamari for the fish sauce. <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/40632263485/in/dateposted-public/" title="Happy Pancake in Wok"><img src="https://farm1.staticflickr.com/845/40632263485_5f7479bc40_z.jpg" width="640" height="426" alt="Happy Pancake in Wok"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script> <br />
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Here they are in the flat-bottomed wok, cooking away -- the bean sprouts were added at the end of cooking and the pancakes were ever-so-gently folded in half.tofuhttp://www.blogger.com/profile/18139510591751893065noreply@blogger.com0tag:blogger.com,1999:blog-3295158.post-46225183406682464022018-04-16T11:04:00.000-04:002018-04-16T11:04:02.768-04:00Strawberry Crepes with Chocolate Sauce and Powdered Sugar<b>Breakfast</b> 04/14 <br />
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Strawberry Crepes with Chocolate Sauce and Powdered Sugar<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/41456542242/in/dateposted-public/" title="Strawberry Crepes"><img src="https://farm1.staticflickr.com/882/41456542242_1c2606d28d_z.jpg" width="640" height="424" alt="Strawberry Crepes"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
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Sometimes, just a picture will do...tofuhttp://www.blogger.com/profile/18139510591751893065noreply@blogger.com0tag:blogger.com,1999:blog-3295158.post-10388067763200252672018-04-15T13:11:00.001-04:002018-04-16T11:17:52.936-04:00Pizza Puffs, Roasted Cauliflower and Kale Salad<b>Dinner</b> 04/13 <br />
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Pizza Puffs <br />
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Roasted Cauliflower <br />
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Kale Salad <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/27604782808/in/dateposted-public/" title="Pizza Puffs with Roasted Cauliflower"><img src="https://farm1.staticflickr.com/804/27604782808_cc4c59b5f3_z.jpg" width="640" height="425" alt="Pizza Puffs with Roasted Cauliflower"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script> <br />
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Although we're not actively testing cookbooks these days, we still like to pick up the new vegan cookbooks from our library and give them a spin -- tonight's meal came via the Main Street Vegan Academy Cookbook by Victoria Moran and JL Fields. <br />
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<iframe frameborder="0" scrolling="no" style="border:0px" src="https://books.google.com/books?id=2aasDgAAQBAJ&lpg=PP1&dq=Main%20Street%20Vegan%20Academy%20Cookbook&pg=PT113&output=embed" width=500 height=500></iframe> <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/40583072355/in/dateposted-public/" title="Kale Salad"><img src="https://farm1.staticflickr.com/902/40583072355_4301a73bb8_z.jpg" width="640" height="418" alt="Kale Salad"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script> <br />
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The <a href="https://www.facebook.com/cpkmilkstreet/videos/1875309039368821/">Kale salad is from Christopher Kimball</a>, we subbed agave for the honey, but otherwise it's made we want to eat kale salads again, so that's nice ;)<br />
tofuhttp://www.blogger.com/profile/18139510591751893065noreply@blogger.com0tag:blogger.com,1999:blog-3295158.post-23248745843654294012018-04-14T17:20:00.000-04:002018-04-14T17:23:49.197-04:00Smoked Tofu Goulash with Biscuit Dumplings<b>Dinner</b> 04/12 <br />
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Smoked Tofu Goulash with Biscuit Dumplings<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/41457985971/in/dateposted-public/" title="Smoked Tofu Goulash with Biscuits Dumplings"><img src="https://farm1.staticflickr.com/876/41457985971_21efa620f9_z.jpg" width="640" height="426" alt="Smoked Tofu Goulash with Biscuits Dumplings"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
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A much-love veganized recipe, straight from <a href="http://www.foodandwine.com/recipes/chicken-goulash-with-biscuit-dumplings">Food & Wine from March 2013</a>.<br />
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We cut the tofu in 8 cutlets, marinate in tamari for a couple of minutes, then toss in the seasoned flour and fry until crispy, cut them into strips and then follow the rest of the recipe as written, substituting vegan versions 1:1 for the rest of the ingredients in the recipe (butter, stock, sour cream) and it's delightful...tofuhttp://www.blogger.com/profile/18139510591751893065noreply@blogger.com0tag:blogger.com,1999:blog-3295158.post-88205974116557802732018-04-12T13:52:00.002-04:002018-04-16T11:17:40.209-04:00Farfalle Pasta with Roasted Broccoli, Spinach, Tomato, Zucchini and Lemon Zest, 15 Bean Soup<b>Dinner</b> 04/11 <br />
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Farfalle Pasta with Roasted Broccoli, Spinach, Tomato, Zucchini and Lemon Zest <br />
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15 Bean Soup <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/40698114784/in/dateposted-public/" title="Farfalle Pasta with Spinach, Tomato, Zucchini and Lemon Zest"><img src="https://farm1.staticflickr.com/897/40698114784_8a3e0db109_z.jpg" width="640" height="425" alt="Farfalle Pasta with Spinach, Tomato, Zucchini and Lemon Zest"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script> <br />
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A quick spring-like (because, of course, it snowed today) pasta bowl with things that needed to be used in the fridge. There's a bit of white wine, veg broth and soy sour cream for the sauce to round out the sauteed onion, garlic and zucchini. The roasted broccoli, tomatoes and spinach were added at the end to heat through and mixed with the lemon zest and parsley. <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/39603175990/in/dateposted-public/" title="15 Bean Soup"><img src="https://farm1.staticflickr.com/796/39603175990_cfc87e9948_z.jpg" width="640" height="425" alt="15 Bean Soup"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script> <br />
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We also defrosted a 15 bean soup that Liz made late last year, vacuum sealed (we still do that for bulk items like pierogies, ravioli and hatch chiles) and frozen -- because we were also joined by our son and daughter-in-law* who came over for dinner. <br />
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* oh yeah, we haven't done the blog in a while... they got married this year. ;)tofuhttp://www.blogger.com/profile/18139510591751893065noreply@blogger.com0tag:blogger.com,1999:blog-3295158.post-21566432471155219052018-04-11T13:25:00.000-04:002018-04-11T13:25:10.411-04:00Dang Quesadilla<b>Dinner</b> 04/10 <br />
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Dang Quesadilla<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/41391366511/in/dateposted-public/" title="Dang Quesadilla"><img src="https://farm1.staticflickr.com/801/41391366511_6909e31793_z.jpg" width="640" height="425" alt="Dang Quesadilla"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script> <br />
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You know we couldn't come back and not have a Dang Quesadilla. ;) <br />
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<iframe width="560" height="315" src="https://www.youtube.com/embed/poO2BsVGdIU?rel=0" frameborder="0" allow="autoplay; encrypted-media" allowfullscreen></iframe> <br />
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Two tortillas stuffed with pan-fried mushrooms, sauteed red onion & garlic, Daiya mozzarella then pan-fried until crisp and topped with soy sour cream, salsa and guacamole.<br />
tofuhttp://www.blogger.com/profile/18139510591751893065noreply@blogger.com0tag:blogger.com,1999:blog-3295158.post-40422288963312067562018-04-10T13:09:00.000-04:002018-04-10T13:09:36.065-04:00Lemon Olive Oil Cake with Strawberries<b>Dessert</b> 04/09 <br />
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Lemon Oil Olive Oil Cake with Strawberries <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/26497979967/in/dateposted-public/" title="Lemon Olive Oil Cake with Strawberries"><img src="https://farm1.staticflickr.com/816/26497979967_ca79f010d3_z.jpg" width="640" height="425" alt="Lemon Olive Oil Cake with Strawberries"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
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Another rehearsal night, so here's dessert instead -- straight out of <a href="https://chefchloe.com/recipes/sweets/lemon-olive-oil-cake-with-grilled-nectarines.html">Chloe's Vegan Desserts</a>. Topped with strawberries and whipped cream. We just used a regular cake pan, because I didn't feel like digging out our collection of Bundt pans. ;) <br />
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* seriously, we have, like 10... because of course we do...<br />
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tofuhttp://www.blogger.com/profile/18139510591751893065noreply@blogger.com0tag:blogger.com,1999:blog-3295158.post-9606142184610385252018-04-09T16:42:00.001-04:002018-04-09T16:42:54.464-04:00Oyster Mushroom Po' Boy with Roasted Cauliflower<b>Dinner</b> 04/08<br />
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Oyster Mushroom Po' Boy <br />
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Roasted Cauliflower<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/40636559924/in/dateposted-public/" title="Oyster Mushroom Po' Boy"><img src="https://farm1.staticflickr.com/792/40636559924_eb9bcd5716_z.jpg" width="640" height="425" alt="Oyster Mushroom Po' Boy"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
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We picked up some gorgeous Oyster Mushrooms Friday so we made Po' Boys with cole slaw and a side of roasted cauliflower and hot sauce. Lots of hot sauce. <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/40636556244/in/dateposted-public/" title="po' boy prep"><img src="https://farm1.staticflickr.com/815/40636556244_3c4474b4f3_z.jpg" width="426" height="640" alt="po' boy prep"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
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We used our usual three-pan method: <br />
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Pan 1: Seasoned flour (about 1/2 cup, with salt, pepper, smoked paprika to taste)<br />
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Pan 2: Cornstarch Slurry (1 tbs. cornstarch and 3 tbs. water, more if it stars to seize up)<br />
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Pan 3: Equal amounts of bread crumbs and cornmeal (about 1/2 cup each), nooch and a little thyme and pepper.<br />
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We tossed the mushrooms briefly with a splash of tamari, then into pan 1 until coated, straight into pan 2 until wet, then pan 3 tossed and pressed lightly into the nooks and crannies of the mushrooms to evenly coat.<br />
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After that, they were deep-fried in Peanut oil at 365F, until the bubbling has stopped -- about 3-4 minutes. <br />
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Served on a flatbread with cole slaw and hot sauce.tofuhttp://www.blogger.com/profile/18139510591751893065noreply@blogger.com0tag:blogger.com,1999:blog-3295158.post-85651766779608720892018-04-08T19:06:00.000-04:002018-04-08T19:06:40.006-04:00Broccoli with Orange Sauce<b>Dinner</b> 04/07<br />
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Broccoli with Orange Sauce<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/41325825381/in/dateposted-public/" title="Broccoli with Orange Sauce"><img src="https://farm1.staticflickr.com/799/41325825381_c92d4c2d6d_z.jpg" width="640" height="424" alt="Broccoli with Orange Sauce"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
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The broccoli was stir-fried. For the orange sauce: start with 1 tbs. of sunflower oil in a wok, quickly stir-fry 2 cloves of minced garlic, about a 1/2" of microplaned ginger, 1 small diced jalapeno, 1 tsp. five-spice powder and 1 tsp. Szechuan peppercorn (about 45 seconds). Whisk in the juice of 2 oranges (about 1/2 cup), microplane the zest from the oranges, add a splash of water, 1 tbs. rice wine vinegar, 3 tbs. brown sugar and bring to a boil. In a separate bowl, whisk 1 tbs. cornstarch with 2 tbs. of water, then whisk it into the sauce. Add a splash of tamari to taste. Eat already!tofuhttp://www.blogger.com/profile/18139510591751893065noreply@blogger.com0tag:blogger.com,1999:blog-3295158.post-50719200030065189862018-04-07T12:34:00.000-04:002018-04-07T12:34:05.846-04:00Spaghetti with Meatballs, Garlic Bread, Salad with Diced Apples, Roasted Beets and Raisins<b>Dinner</b> 04/06<br />
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Spaghetti with Meatballs<br />
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Garlic Bread<br />
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Salad with Diced Apples, Roasted Beets and Raisins<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/39488613190/in/dateposted-public/" title="Spaghetti and Meatballs with Cheesy Garlic Bread"><img src="https://farm1.staticflickr.com/817/39488613190_3272fb260c_z.jpg" width="640" height="426" alt="Spaghetti and Meatballs with Cheesy Garlic Bread"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
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Liz made her classic red gravy, er, sauce; used some of the focaccia from the other night to make cheesy garlic bread under the broiler; and on the side, a huge salad with iceberg lettuce, roasted beets, diced apple, raisins and (Daiya) blue cheese dressing.<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/39488615590/in/dateposted-public/" title="Spaghetti and Meatballs with Cheesy Garlic Bread and Salad with Roasted Golden Beets, Raisins and Blue Cheese Dressing"><img src="https://farm1.staticflickr.com/813/39488615590_7e1d7d77c2_z.jpg" width="640" height="425" alt="Spaghetti and Meatballs with Cheesy Garlic Bread and Salad with Roasted Golden Beets, Raisins and Blue Cheese Dressing"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
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Since we've been gone, there's a new vegan grocery store that opened in Strongsville, OH called <a href="https://www.avemkt.com/">AVE MKT</a> (you may have seen them in <a href="http://www.vegnews.com/articles/page.do?pageId=10205&catId=1">VegNews</a>). In addition to a variety of cupcakes and other vegan goodies, they carry the best selection of hard-to-find items that we used to have to get via mail order -- like Match Meats. <br />
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For the meatballs, we used Match Meats Ground Beef (bonus! gluten-free!), mixed with day-old Einkorn bread (softened with soy-milk), shredded onion, garlic, ground fennel seed and red pepper flakes. They were shaped into 1 1/2" balls, and pan-fried in olive oil in our flat-bottomed wok, then transferred to the warm sauce. Using the entire package, we ended up with 21 meatballs (a.k.a. tomorrow's lunch).<br />
tofuhttp://www.blogger.com/profile/18139510591751893065noreply@blogger.com0tag:blogger.com,1999:blog-3295158.post-70988657143443132162018-04-06T17:23:00.000-04:002018-04-06T17:23:01.192-04:00Banh Mi with Roasted Broccoli<b>Dinner</b> 04/05<br />
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Banh Mi<br />
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Roasted Broccoli<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/41239447772/in/dateposted-public/" title="Banh Mi with Roasted Broccoli"><img src="https://farm1.staticflickr.com/876/41239447772_52569d5a0c_z.jpg" width="640" height="425" alt="Banh Mi with Roasted Broccoli"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
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Revisiting an old favorite tonight, Banh Mi -- a.k.a. "Vietnamese Seitan Baguette with Savory Broth Dip" straight outta <i>Veganomicon</i> (we tested this recipe 10+ years ago*? Yikes!)<br />
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Obviously, we used (Cherry) Smoked tofu in place of the seitan and focaccia in place of the baguette (because those are the things we had on hand), but it's awesome anyway, anyhow, anywhere. Trumpet Mushrooms, Red Onion, Cucumbers, Vegan Mayo, and a five-spice powder infused mushroom broth round it out.<br />
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* Want to feel old? Our daughter was four when we started the blog. She's now 20.<br />
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#veganpopuptofuhttp://www.blogger.com/profile/18139510591751893065noreply@blogger.com0tag:blogger.com,1999:blog-3295158.post-36226372364698826492018-04-05T11:24:00.002-04:002018-04-05T11:24:27.692-04:00Leftovers (French Lentils, Braised Carrot, Roast Potatoes, Fried Tofu)<b>Dinner</b> 04/04<br />
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French Lentils<br />
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Braised Carrot<br />
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Roast Potatoes<br />
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Fried Tofu<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/26383045627/in/dateposted-public/" title="Leftovers (French Lentils, Braised Carrot, Roast Potatoes, Fried Tofu)"><img src="https://farm1.staticflickr.com/784/26383045627_b9d61746a7_z.jpg" width="640" height="425" alt="Leftovers (French Lentils, Braised Carrot, Roast Potatoes, Fried Tofu)"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
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Eagle-eyed readers will recognize this meal as leftovers from Easter dinner. As I didn't really go into any of the recipes and prep, this is a chance to catch-up.<br />
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The French lentils were pressure-cooked -- 1 1/2 cups of lentils and about 2 1/2 cups of <a href-"https://veganmenu.blogspot.com/2008/12/how-to-make-vegetable-stock-in-pressure.html">veg stock</a>. One little extra thing we do at the beginning is to add a tablespoon of olive oil to the pressure cooker and lightly brown a half of an onion studded with five cloves and a bay leaf. Then we add the rinsed lentils, the veg stock, a splash of tamari and pressure cook for 16 minutes at 7.5 psi (or the first ring on our pressure cooker).<br />
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For the Braised Carrots: Peel the carrots, and put them into a sauce pan large enough to hold all of them in a single layer. Add water about half way up the side of the carrots. Add 1 tbs. of soy margarine. Bring to a boil, reduce to a simmer and cover loosely. Cook until the water completely evaporates and only a little soy margarine is left on the bottom of the pan. Add the carrots and whatever soy margarine is left (you can also add an additional 1 tsp. soy margarine if it looks like it needs a little more)to a gratin dish add salt and pepper to taste, and braise for 15-20 minutes in a 350F oven.<br />
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The potatoes were cut into 1-inch chunks, tossed with olive oil, salt and pepper and roasted at 450F for 30-35 minutes. The oven was turned off, the potatoes were taken out and tossed 1 tbs of soy margarine and put back in the oven until service.<br />
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The <a href="https://www.youtube.com/watch?v=hql00r0Ov7k">tofu was first smoked (the more things change...)</a> (with Cherry and Maple wood chips), then pan-fried, cut into strips and pan fried again and finished with tamari.<br />
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As for <i>why</i> we were having leftovers, I had band rehearsal and needed to leave early (this will be a reoccurring theme going forward this month).tofuhttp://www.blogger.com/profile/18139510591751893065noreply@blogger.com0tag:blogger.com,1999:blog-3295158.post-86976732513769914762018-04-04T14:25:00.002-04:002018-04-06T17:23:19.055-04:00Tofu Ras el hanout, Braised Cabbage, Fried Chickpeas, Sopa de Ajo and Shishito Peppers<b>Dinner</b> 04/03 <br />
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Tofu Ras el hanout<br />
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Braised Cabbage <br />
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Fried Chickpeas<br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/39426043970/in/dateposted-public/" title="Tofu Ras el hanout, Braised Cabbage and Fried Chickpeas"><img src="https://farm1.staticflickr.com/902/39426043970_9427efb845_z.jpg" width="640" height="426" alt="Tofu Ras el hanout, Braised Cabbage and Fried Chickpeas"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
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Big chunky smoked tofu cubes coated (with cumin, coriander, smoked paprika, salt & pepper) marinated for 30 minutes, then pan-fried until crispy. The cabbage was slow-cooked with onions and garlic, smoked paprika, salt and pepper, with a splash of sherry near the end. The chickpeas were simply wok-fried in olive oil, seasoned with salt, pepper, smoked paprika and finished with a splash of tamari. <br />
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<a data-flickr-embed="true" href="https://www.flickr.com/photos/tofu/39426045200/in/dateposted-public/" title="Shishito Peppers and Sopa de Ajo"><img src="https://farm1.staticflickr.com/813/39426045200_1a30443603_z.jpg" width="640" height="424" alt="Shishito Peppers and Sopa de Ajo"></a><script async src="//embedr.flickr.com/assets/client-code.js" charset="utf-8"></script><br />
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Sopa de Ajo<br />
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Shishito Peppers<br />
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For a starter, we whipped up a batch of Sopa de Ajo -- olive oil, garlic, day-old bread, paprika, wine, salt & pepper, veg stock) paired with Shishito Peppers (de-seeded, wok-fried on high heat until blistered, removed, then hit with salt and a squeeze of lemon juice).<br />
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tofuhttp://www.blogger.com/profile/18139510591751893065noreply@blogger.com0