Tuesday, December 14, 2010

Jasmine Rice with Tofu & Veggies [Vegan] &
Avocado Egg Rolls [Vegan]

The idea for these avocado eggrolls comes from The Cheesecake Factory. They make the most amazing recipe ever. Every other place we've tried can't even compete with The Cheesecake Factory (mine can't either) But, as there is not a Cheesecake Factory anywhere near us, we're out of luck when the craving strikes. Though I'd never made any sort of eggroll before, I decided I had to try and make my own, so we could satisfy our taste for this delicious treat. I do enjoy these homemade ones more than other restaurants take on this recipe, but of course, not as much as The Cheesecake Factory.

Avocado Egg Roles (makes 4 rolls)

2 Avocados
2 Garlic Cloves
Vegan Egg Roll wraps
1 cup Cooking Oil

Place 1/4 avocado onto the center of 1 egg roll wrap. Add 1/4 chopped garlic (more or less depending on taste) and a dash of hotsauce. Wrap egg roll making sure to close ends. Repeat till avocados are all used. Heat oil in pan. (I prefer grapeseed oil. It has a milder flavor than olive oil and is a bit more healthy.) Fry avocado egg rolls till all sides are slightly brown and cripsy. You can enjoy this with the dipping sauce of your choice. I prefer them plain.

Jasmine Rice with Tofu and Veggies (make 2 servings)

2 cups cooked Jasmine Rice
1/2 block firm tofu
1/4 cup shredded carrots
1/2 cup peas
1 cup broccoli
garlic powder
2 tbs cooking oil
4 tablespoons Island Soyaki (from Trader Joes) or favorite teriyaki sauce

Cut tofu into 1/2 inch cubes, and cover with pepper and garlic powder. Add any other seasonings you want as well. Place the 2 tbs of oil in pan, heat and add tofu. Grill tofu until light golden brown. Grill broccoli for 5 minutes. Mix rice, tofu, veggies and soyaki. Serve and enjoy!

These are my favorite veggies for this dish but add your own. The best part is the sauce. If you have access to Traders Joe's I suggest you pick up the Island Soyaki. You'll want to eat it on everything!

Monday, December 6, 2010

Tofu Stuffed Shells [Vegan] &
Parmesan Crisps [Vegetarian]

I remember once mentioning to Adam that I was going to make stuffed shells. He asked what was in it and when I told him ricotta cheese, he said something I'd never heard him say before: I hate ricotta! Coming from a man who'll eat just about anything, I knew he meant it. But, my dear -vegetarian for over a year- boyfriend does love tofu. So, after some research, I replaced the ricotta with tofu, a much healthier ingredient. It's great in shells, ziti's or lasagnas.

1 box jumbo shells
1 jar tomato sauce (dairy free for vegan shells)
1 block firm tofu
1/2 cup chopped spinach
1/4 cup chopped basil
2 tsp lemon juice
2 tsp garlic powder
2 tsp oregano
1/4 cup nutritional yeast (optional)
black pepper (to taste)

Cook shells according to package directions. Drain and allow to cool.
Preheat oven at 350. Place a layer of sauce on the bottom of a 13x9 baking dish.

Meanwhile, open your block of tofu and drain water from container. Then absorb as much water as possible by pressing some paper towels down over all sides of the tofu. Break apart tofu and place in a medium size bowl. Mix in lemon juice, garlic powder, oregano and pepper. If you're using nutritional yeast, mix it in as well. Nutritional yeast is not essential to this recipe. It will give it more of a cheesy flavor and a bit more protein. It is an ingredient most vegans have on hand and use. (You can even make vegan nacho cheese with it)

Chop spinach and basil and then add to the tofu. Place mixture in a food processor and blend until tofu is about the same consistency of ricotta. If you don't have a food processor you can use your hands to mix and squeeze everything together.

Spoon about 2 tablespoons of tofu ricotta into stuffed shells and place in sauce covered dish.(I like a lot of filling so we had less shells than you would if you only fill with 2 tablespoons worth) Place more sauce over shells. Cover dish with foil and bake for 15 minutes.

Parmesan Crisps

This is the easiest thing you will ever make. And oh so freaking yummy. I got this recipe from Gwyneth Paltrow's website Goop.com. All you need is shredded parmesan cheese. Place 2 tablespoons of cheese in flat circles on a baking pan. Cook at 400 for 5 minutes. Allow to cool for 1 minute then remove and consume.

I am happy to say that Adam loved the stuffed shells. He had three servings! And the parmesan crisps are great with any pasta dish.

Monday, November 29, 2010

Simple Flourless Oatmeal Cookies [Vegan]

I came up with this recipe last night when Adam and I were both craving something sweet. Unfortunatly, our kicthen was bare because it was the day before we go to the market, and we didn't want to go out. With a container of oats in the cabinet and frozen blueberries in the freezer, I created these super simple and yummy oatmeal cookies. They are free of both flour and animal products!

1 1/2 cup rolled oats
1/2 cup sugar
1/4 cup cocoa powder
1/3 cup non dairy butter (earthbalance)
1 Egg Replacer (or 1 whole egg)
1 t Vanilla extract
Blueberries or berry of your choice (how ever many you want)

Mix Egg replacer (or egg), melted butter and vanilla in a small bowl. In a larger bowl, mix oats, sugar and cocoa powder. Add liquid ingredients and berries to dry ingredients. Mix well with hands (messy but the best way). Place in fridge and let cool for 15-20 minutes (not necessary but really helpful). Preheat oven at 350. Roll dough into 1 inch balls and then flaten, place them on a wax paper lined baking sheet.

Bake for about 15 minutes. Allow to cool on sheet. And voila! Enjoy!

There are many variations you can do with this recipe. Adam enjoyed these cookies so much I made another batch tonight. I used cinnimon and honey (making it nonvegan) and some raw almonds. They were amazing!