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!


Last night I really wanted something light to eat since I broke my vegan lite week with some molasses cookies. Hey, I made them with splenda and whole wheat flour, so they were kinda healthy. I combed through Vegan with a Vengeance and Veganomicon and decided to go with something uber simple. The baked tofu from Vcon was excellent and the flavor was mild. I think next time I’ll marinate it first. I’ve been dying to try the garlic kale from VWAV and bought some kale yesterday strictly for this recipe. I did change a few minor things with the tahini dressing. I decided to make it into a sauce and threw the whole thing into a small sauce pot. I did add a bit of agave nectar because it seemed too salty. The end result was wonderful and I will make it again. I was really full after eating this despite not having a carb for this meal. I was also surprised that the kale wasn’t bitter like most other greens. Needless to say that husband wouldn’t go near this meal with a ten foot pole. He’d rather have chicken nuggets and tater tots, can you see me rolling my eyes over here?

On another note, I’m taking the girls to see my parents today. I’m a little apprehensive. I’m going to have to bring food for all of us. The girls have been eating vegetarian with me. My oldest lives on dairy or I’d feed her a vegan diet. She has a texture issue with meat so she’s never really eaten it and it wasn’t a difficult transition. I’m just dreading my parents noticing that the girls aren’t eating meat right along with me. I’ve already had numerous phone conversations with my mother about how people need animal protein to be healthy and blah, blah, blah. I’m sure she’ll really go off the deep end when she sees the girls aren’t eating meat. I guess I’m hoping that if we can get these first few months out of the way, that things will settle down between my family and I. They don’t understand why I am doing this, they don’t care to be informed and my mother has almost a cover the ear type response to anything that has to do with animal rights. She doesn’t want to know and would rather live in ignorance, that’s fine with me. I just wish that she’d stop with the lectures and complete disdain.

Tofu Scramble

September 16, 2008

This was the first dish I attempted with tofu and it came out really good so I thought I’d share.

Breakfast Tofu Scramble

1 tsp olive oil
1 tsp minced onion
1 tsp minced garlic
1 countainer firm or extra firm tofu, pressed and crumbled
1/2 tsp turmeric (or you could use curry)
nutriotnal yeast to taste 
salt and pepper to taste
2 tomatoes, diced
2 handfuls shredded carrots
1-2 large handfuls of fresh spinach
2 cups shredded potato

I sauteed the potato with a dash of olive oil until it was cooked almost all the way  and set aside. I pressed and crumbled the tofu and added it with garlic and onion with a little olive oil in a large skillet. Allow the tofu to brown. Add carrot, potato, tomato and spices cook, stirring frequently until carrots begin to soften, adding margarine if needed, (I use smart balance light it’s vegan) . Add spinach and cook a minute or two, just until wilted, stirring well.