This was my first time using my new tofu press. I’m thoroughly impressed. Previously squeezing the excess moisture out of tofu involved stacking books on top of a block of tofu wrapped in paper towels bundled in a hand towel. It was far too involved. The new tofu press shaved at least 15 minutes off the total prep time for this recipe.
1/4 C Sriracha
1/4 C apple cider vinegar
1/4 C Bragg’s Liquid Aminos
1/2 C water
1/2 C peanut sauce
1 block firm tofu
10oz bag raw kale
1 Tbs sesame oil
Whisk liquid ingredients together
Pour half of mixture over kale and massage until leaves begin to soften (wear gloves to protect your hands from the sriracha – it’s that hot)
Use your preferred method for removing excess moisture from tofu (here is a popular choice How to Marinate Tofu)
Cut tofu into squares
Use the remaining liquid ingredient mixture to marinate tofu for one hour.
Pan fry tofu in sesame oil until brown
Serve tofu and kale with side of rice
Today I used an organic wild rice and quinoa blend. I found the warmth of the rice and tofu perfectly complemented the cool temperature of the kale and the spicy heat of the Sriracha.
1 packet Aldi Spicy Guacamole
2 shredded romaine hearts
1 C diced tomatoes
1 C chickpeas or black beans
This filling salad only costs less than a dollar per serving.
Aldi carries some packaged organic items and is great for conventional produce. Their main site has several recipes posted, some of which are vegetarian/veganizable. I’ve also found an entire blog dedicated to Vegan/Vegetarian Aldi recipes.
If you don’t live within driving distance of a Trader Joe’s, you have my deepest condolences. Trader Joe’s is incredibly vegan friendly and far more reasonably priced than Whole Foods. Today’s lunch cost less than 2 bucks.
1 C frozen strawberries
1 frozen banana
2 Tbs Dandy Blend ( or ground coffee)
10 basil leaves
1 C water
1 C almond milk
Combine ingredients in blender.
Blend until smooth.
I recently ordered another Doreen Virtue book entitled Constant Craving in which food cravings are explained from a metaphysical perspective. I haven’t received it yet so I can’t say whether or not its a good read but the premise is interesting. I can’t wait to see what pasta cravings are supposed to mean.
1/2 red onion
1 lb whole wheat pasta
1 package Aldi spicy guacamole
1/4 C water
4 sliced stems fresh basil
Prep pasta according to package directions. As you wait for the pasta to cook, dice the onion, tomatoes, and olives. Combine remaining ingredients with the spicy guacamole over low heat. Mix and heat thoroughly. Don’t overcook. You want to preserve the crunch of the red onions. Toss with drained pasta.
I’ve been bonkers for carbs lately. Today’s carb fest has a sweeter taste profile than the savory Spaghetti with Parsley Sauce and Zucchini Pasta. I paired it with Name Tag from Trader Joe’s; and, it was awesome. I’m sure it would be equally wonderful with a simple side salad.
1 lb whole wheat pasta
3 medium sweet potatoes
1 small white onion
1 Tbs olive oil
2 Tbs minced garlic
1 tsp dried basil
1 tsp dried thyme
1 tsp salt
dash of pepper
1 C soy milk
Prep pasta as directed. Saute diced onion along with minced garlic and spices in olive oil. Peel and dice sweet potato. Heat sweet potato in microwave for about 10 minutes or until soft. Add cooked sweet potato to the onion and spices. Combine mixture with soy milk and blend until smooth. Return mixture to stove, heat thoroughly Toss drained noodles with sauce. Salt and pepper to taste. Enjoy.
I originally saw this video posted at Vegan Hip Hop in the spring. I think I’ve listened to it everyday since then. The message in the lyrics is spot on and the 90’s upbeat feel of the song just grabs you.
|Misha camping out on the kitchen table as always|
|diligently disrupting the blogging process|
|We named our new baby Barry (cause he’s white . . . get it???)|
|There was a lot of sass and hissing in the early stages; but now it’s all love.|
Fall is a brief experience here in the south. When it comes around I try not to waste it. If an opportunity to go on a hayride, wear boots, or dress up like Hello Kitty presents itself, I’m all over it. Apparently wearing costumes for no apparent reason is considered unacceptable on this side of nine years old, so I have to wait until October to break out my Hello Kitty robot moves. Another awesome part of the fall experience at the Kinsey household is baking. Since the kitchen doesn’t need any help staying toasty during the summer, I try not to use the oven during the warmer months. Now that it’s cooling down a little I’ve lifted the oven ban and made my first treat of the season.
Vegan Banana Peanut Butter Bread
2 C mashed ripe bananas
2 C flour
2 Tbs oil
1/2 C agave nectar
1/2 C peanut butter
1 tsp apple cider vinegar
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
1/4 tsp cayenne pepper
1/2 tsp cardamom
Preheat oven to 375
Mix soymilk and apple cider vinegar – let set for 2 minutes
Stir mashed bananas, oil, peanut butter, and sweetener together – add soymilk/acv mixture
Sift dry ingredients together
Mix dry and wet ingredients – don’t over do it
Bake on second rack for 45min
Relish the scent of banana and cinnamon filling your house as you wait
Test the center with a toothpick or knife for doneness
Enjoy with your favorite autumn beverage
On a side note, I have developed an unhealthy obsession with this song.
I’m really looking forward to doing the robot to this in my Hello Kitty costume.