simply vegan

November 8, 2008

I have been feeling under the weather for a few days. I think we are all passing the same illness back and forth. The girls are just getting over it and now I think I’m coming down with it. I have been doing simple meals, no 3 hour cooking sessions for me right now. Last night I made this balsamic teriyaki seared tofu and sauteed asparagus and mushrooms. It was simple, delicious and took me all of 15 minutes to put together. Tonight we are revisiting my broccoli lentil casserole. It’s a good portion of food to keep in the fridge not to mention that it’s really easy to throw together with a minimal amount of effort.

For April:

In a large bowl wisk together the following – sorry I didn’t measure.
Kame Sweet Teriyaki Marinade
Balsamic vinegar
minced garlic
agave nectar
Place sliced, pressed, extra firm tofu into the marinade and coat well. Cut up any veggies your having while tofu sits for a minute or two. Preheat a sautee pan on medium heat. Place the tofu in heated pan with a few spoonfulls of the marinade, sear until crisp on medium heat. It takes only a few minutes, flip tofu and sear the other side. Remove from heat and add vegan margarine to the pan you used for tofu. Sautee mushroom and veg for a few minutes and serve!


It’s Day 3 of Vegan Lite and I wanted some pasta last night. I dug through my fridge, pantry and cookbooks and I came up with this. It was nice and filling, but still healthy.
1 1/2 cups fresh basil
3 T olive oil
3 T soy milk
1 cup pine nuts
3 cloves garlic
1/4 cup nutritional yeast
3/4 teaspoon salt
1/2 teaspoon black pepper

Blend in in a blender or food processor and set aside.

1 block tempeh (cubed)
1/2 can artichoke hearts (I had to use the rest of the left overs from last night)
2 cup sliced fresh mushrooms
1 bunch of fresh asparagus (I only use the tips)
2 large handfuls fresh spinach (or as much as you want)
1/2 pound cooked whole wheat pasta (I used thin spagetti)
1 T olive oil
1/4 cup vegetable broth

Brown tempeh in a large pan using the olive oil. Add mushrooms, artichoke hearts, asparagus and vegetable broth and saute for a few minutes before adding spinach. Now you can do the rest two ways, you can toss the pasta in the pesto and top with the veggies or you can throw the whole thing in one pot and toss with the pesto. I chose option two and added a little salt and pepper.