Tag Archives: nasoya

Simple Miso Soup

18 Mar

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Lasagna Cups

19 Feb

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The Ultimate Cheesecake

3 Sep

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Razzmatazz Cheesecake

3 Sep

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Braised Tofu in Lemon Scented White Wine, Quick Pot Potatoes

22 Feb

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Ingredients (serves 4):

  • 24 oz extra firm tofu (I used two packages of Nasoya’s Sprouted Super Firm Tofu)
    • 2 Tablespoons extra virgin olive oil
    • 1/2 Cup dry white wine
    • 1 lemon, juiced
    • 1 teaspoon dried oregano
    • 1 clove of garlic, minced
    • 1 handful fresh parsley, chopped
    • Salt & pepper to taste
  • QuickPot Potatoesquickpot
    • 1 1/2 lbs baby potatoes (pictured are Yukon Gold), washed
      1 teaspoon smoked paprika
      1 Tablespoon extra virgin olive oil
      2 teaspoons garlic granules
      Salt & pepper to taste
  • 1 batch of my  Big Salad with Quinoa & Balsamic Glazed PeppersThe Big Salad

Directions:

  1. Make sure to scrub your ‘taters!  If you managed to find baby potatoes, no chopping required!  If you didn’t, don’t fret – take out your knife & chop them bite-sized.  Put your potatoes in a large pot and cover with water.P1070858 Bring to a rapid boil & then lower your heat to medium-high.  Boil your potatoes until they start to become tender (fork test: insert a fork into your potato, if it comes out with ease, they’re done!).
    Drain the water & add the potatoes back into your cooking pot.  Keep your stove on medium-high heat & place your pot back on the stove.  Add in your olive oil, paprika, garlic, and salt & pepper to taste.  Saute your potatoes until golden.  Taste a potato & adjust any seasonings to your liking.finished potatoes
  2. Cut your tofu into 1/4 – 1/2 inch thick steaks.  In your frying pan on medium-high, add your oil & minced garlic. Saute for 2 minutes and add your tofu steaks & dried oregano to your pan.precooked tofu Saute on each side for 5-7 minutes on each side, or until golden.  Reduce heat to low-medium and add your white wine & lemon juice.  If you’re in a rush to eat dinner, let your tofu bask in the sauce for at least 5-10 minutes, but I recommend letting your sauce cook down with your tofu, until it is almost absorbed! (Which doesn’t take long, about another 5-10 minutes longer, depending on how high your heat is).  Sprinkle your braised tofu with the fresh parsley.finished tofu
  3. Enjoy eating whole!

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V’Eegan Benedict

18 Feb

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Let’s play “Never, Ever Have I Ever…”  I’ve NEVER had “real” Eggs Benedict.  I was raised a vegetarian (never a big fan of eggs) and eggs have been out of my life for nearly 5 years!  I know, you’re probably asking, “How can you make a dish without ever actually eating it?”  Why so serious?!  It is a play on Eggs Benedict, my veganized, healthafied version.  With that, I introduce my new favorite breakfast sensation (and that’s saying a lot)!plated

This is a partially recycled breakfast.  I used leftover salad & roasted potatoes with sweet peppers from my Sultry Paprika meal.  You will most likely have left over tofu steaks from this dish, so why not use them in a tasty lunch sandwich?!  Start recycling your leftovers and reduce your foodprint!

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Corn Pancakes with Spinach and Peppers

11 Feb

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BBQ Tofu Pizza with Ranch Dressing

5 Dec

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For the directions, please see my Delicious Vegan and Gluten Free Pizza post. Continue reading

Creamy Potato Kale Soup

5 Dec

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No milk or cream is needed for this delectable creamy potato soup!  This recipe yields 4 servings & the flavors meld even more the following day, making this the perfect leftover soup for lunch! Continue reading

Scrumptious Spinach Sweet Potato Tofu Quiche

15 Nov

I’m positive I’m not the only one planning their Thanksliving meal.  Yes, Thanksliving – my table spread is cruelty-free, gluten-free, and absolutely delicious.  Friends tell me how difficult it can be not only being vegan, but gluten-free during the holidays and it shouldn’t be!  That’s what motivates my food: I want everyone to be able to enjoy eating, and not just during the Holidays!  I’m thankful for my family.  I take for granted my family is vegan (after I made the switch), let alone my parents raised me in a vegetarian household (talk about a different upbringing that I’m most thankful for!).  I truly believe smart eating habits start at birth, and for that I want to say “Thank you” to the best supportive parents a gal could ever ask for.  Since I’ve had to remove gluten from my diet they’ve taken the journey with me, tasting my trials & errors and lifting me up when I’ve felt down.

Transforming to an allergen-free and/or cruelty-free life may seem difficult and daunting at first, but I hope you all will find comfort in my food like I do, and know we’re all on this journey together!

My scrumptious quiche makes a fabulous side dish to any table spread, whether it’s a Holiday or Tuesday night dinner! Continue reading

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