Back in February...

I have been a busy bee...and am currently flunking at keeping up with my vegan blog...was thinking that I should take my camera out to locals food joints so that one my know the "variety" that is out here...but not now...

Some sweeties came together to honor the blessed child of a favorite couple...Melanie and Charlie...because I haven't been given the rights to post Sam's photo...I can only show you half my contribution...

Picture it, an early Saturday morning...not sure what to prepare in the little time that I had...I had a few veggies and figured that some kind of biscuit casserole would do...checked out my library and came across Veganomicon's Cauliflower and Mushroom potpie with black olive crust.

Now I don't remember too many details other than I substituted broccoli, didn't have too many kalamatas, and threw in red bells...I remember thinking that the veggie portion was too much, so I didn't use as many veggies...BIG MISTAKE...everything cooked down...it was still yummy and everyone loved it despite my personal criticisms....I also made a chocolate cake with peanut butter frosting, but I wasn't impressed with my lack of decorating skills.

Veggie Potpie with Star Biscuits



Three weeks ago, I awoke to a massive allergy attack. Everything hurt. After sleeping off some of the pain and gathering enough energy to text my supervisor, I found the opportunity to experiment with tofu quiche. I had come across a recipe through Happy Herbivore a few weeks ago. Again, I added a few extra veggies, but have any fresh basil. I think the texture didn't come out right and while the flavor was there...this is something I would only prepare for a big gathering.

Crust-less Quiche




I admit that I once fell for Morning Star's buffalo wings, but they just didn't do it for me...Green, San Antonio's ONLY vegetarian restaurant, has a tofu version, but they aren't for me as well. I have a love affair with seitan...that is my right in this world. While tofu and I go way back...seitan is the ultimate meat substitute...well, maybe 60%-40%...whatever...

Ross, from Vegans Rock Austin, posted an easy recipe a few years ago and that has always been my stand by.


I have messed with it to fit my tastes...i.e. adding veggie stock and holding back on some of that soy sauce. But enough about the seitan.

Seitan Buffalo Wings


-Seitan- as much as you want to fit the bellies of you and those around
-Panko bread crumbs- enough to coat
-Agave
-Hot sauce
-Non-dairy butter- start with a tablespoon
-Cayanne pepper
-Freshly crushed pepper
-Egg replacer - a few egg portions
-Water
-High heat oil...I used Safflower

I battered up the seitan by dipping it in the egg replacer and bread crumbs mixed in with the pepper. I then fried the seitan in med-high heat to a golden brown and drained on a paper towel. Let sit or preferably if someone else is around you...

Melt the butter in a sauce pan and add the hot sauce and agave and let the sauce thicken a bit. Add cayanne to taste. Should be have a nice amount of heat with a cooling sweetness. WARNING: I purchased the organic 365 hot sauce at Whole Foods, but it was spice-less.

When sauce is ready, add in a few nuggets and coat them. I didn't bother with any vegan ranch, but I did a break out a few pickles- that is just the Texican in me.

Next time I make these- I will pay attention to the amount of ingredients used...otherwise I am an eye-baller at heart.

More Yum Yum-ness

Tried a vesion of Lolo's mac n cheeze leaving out the carrots, potatoes, and bread crumbs. YUMMY!!!!

So good, I think I will make some today as well.

Yummy Mac N Cheese




And sometimes a couple of margaritas on the rocks accompanied by chips and roasted salsa can make a girl happy.


They make me appreciate the trees that much more...



El fin...para ahora.

Because they're good....

Finally got around to trying Isa's version of Le French Toast and it was yummers. I would only add a bit of spice to the batter next time... but that's just me...
"Fronch" Toast

And I do love my rice bowls...I believe it to be Candle's marinade for the tofu and various veggies and a dash of sesame seeds...

Tofu Rice Bowl


It's always fun to play "restaurant" and imagine what I would pay for the dishes...

This just in...

Busy month...back in the kitchen, but a few old reliable dishes...nothing to shoot over...

There was that one night, when we were hungry and tired and looked in the cabinet...a little fideo, a can of vegetarian refried beans...a few leaves of spinach, mushroom caps, and maybe onion...oh-and tortillas (store bought)
Fideo Dinner Delight


And Blueberry Pancakes..because they make a cold morning blue...in a good way...


And finally...everything is relative as Gabriel says...but I love when it all comes together in a pot and eventually in my belly...memories of airport food

Warning: Cabbage overload may cause discomfort...

Bake tofu- drained, cut in cubes, tamari drips and oven

Sauteed garlic (2 cloves) and 1/2 of an onion in sesame oil
Add veggie stock...
A few hits of tamari, sherry, and mirin
Sliced shitake shrooms (might try dried next time)
Add whole head of cut up broccoli and 1/2 of a cabbage (chopped)
Pepper
Korean chili powder
Cooked udon noodles
Baked tofu
Finished by adding green onion stalks (cut in half)


Udon Tofu and Veggie Soup


A big pot took care of many meals...

Busy November...

What a month...I have been so busy with work, a Peace Market, finishing a movie, working on a show with amigas, and turning 30. I haven't properly celebrated in the sense of cooking a beautiful meal and sweets of my choice...but some day soon...maybe after the new year. I also had a pretty decent T-day...didn't take photos, but I love me some chickpea cutlets...I finally purchased a beautiful camera even if I am still mourning my lost in the universe elf. I need to get connected with it so that I may present proper food photos.

Last month, I sold mainly earrings at the Esperanza's annual Mercado de Paz. It was totally cool to sell things I made. Next year, I will prepare enough ahead to pass out vegan treats. While prepping last month, I managed to check out the Un-cheese cookbook and compared Alfred-esq recipes to those of PPK and Candle. I settled for Isa's sauce and Italian-grilled tofu...tossed in a few (not nearly enough) red peppers...let's just say that I will be serving this to a huge gathering some point soon...

"Alfreda" Cappellini with Italian Tofu


Mac and Un-cheese, All-Purpose Tofu, and Sauteed Spinach

Not creamy enough, but nothing was wasted...

Dava's Birthday and Obama for President

We had a little surprise party and I brought a few dishes...

One of my more favorite tofu recipes after somebody picked...

Grilled zucchini and tomatoes with Cilantro sauce...recipe will follow at some point....

Quinoa Pilaf


Cupcakes

Lit cupcakes, both vanilla and chocolate, in a blurry state...perhaps because I was overcome with joy of the election results....

Keeping it Frugal

Next time you hit up a potluck and have little to spend and the creativity is flowing- I offer a suggestion:

Head of cabbage
Brown or while rice
A block or two of tofu
Tamari or Bragg's
Sesame Oil and Seeds
Ginger
Garlic
Marinade of your choice

Saute cabbage in tamari and finish with sesame oil
Make rice- enough to feed
Marinate tofu with your choice of recipes...I have suggested Candle in the past, but most awesome books and even blogs can help you out...same ole' ingredients...ginger and garlic a must and so on...sorry BAKE your tofu...

Not sure why I didn't take a photo, but it filled a huge glass dish...spread cabbage and placed tofu on top....sprinkle sesame seeds ...serve rice in separate dish...seriously...awesome and cheap. I recommend that you bring some sweet chili sauce for a bit more heat or flavor...

Asian Tofu with Sauteed Cabbage and Brown Rice

Weekend Breakfast

I swim in the pond where sweet and savory are both included in a meal...but for some unfortunate reason- I might have only included fruit preserves that day.

Tofu Scramble, Spicy Potatoes, PPK Biscuits, and Sauteed Kale



I wouldn't say that I have tried a lot of recipes for scramble, but I am happiest with the Candle Cafe's version so far.

My girlfriend once was lucky enough to land a job there...otherwise I would have missed out on this amazing restaurant.

One time in Boulder...

An old dinner ( back from July) that deserves recognition. The tofu was so good that I done ordered a copy of The Garden of Vegan. Lalo, my home-girl, had checked out a copy at the library and felt that I would really enjoy the flavor. Take the all-purpose seasoning, add bragg's, and fry in extra virgin olive oil. She baked butternut squashed and sauteed cabbage and the meal was simple, but delicious.

Cilantro-Ginger Tofu A Go-Go

I am an extra firm kinda of gal. I like solid texture and what I tend to do for stir-fries and such is simple...
Drain the tofu
Cube the tofu
Drizzle the tofu with soy or Bragg's
Bake the tofu @ 400 degrees for 20 minutes or until I find it firm enough.

I find that most guests who aren't tofu regulars seem to enjoy it and do less comparing.

Now I am a fan of Rainbow and Trader Joe's, but I live in San Antonio...1.15 hours away from the home of Whole Foods...don't judge...just hold a space for me...at this moment in life...my options are few....

So my brother works at an Austin location and he sneaks me some recipes....what a guy...I have played with their Tofu-cilantro recipe and here is a simple one that leaves it to your tastebud's discretion...

Cilantro-Ginger Tofu



Block of tofu---preferably baked...no, recommended!
1- inch chuck of diced ginger
1 bunch of cilantro - leave out as many stems as possible
1 juice of a lime-
Safflower oil...coconut...whatevas...
Sea salt

Blend the cilantro and ginger and add half a juice of lime. Taste and see what you like. Add the oil and salt and blend until it is ready to pour over the tofu and mix.


I don't mean to leave it up in the air, but some of you might like it tangy and while others spicy.
I always like a bit more sauce to the dish to coat the rice or veggies that might accompany the tofu or main entree.

Loads of non-vegans love this dish and my boss has happily mastered it....Enjoy.


and just to be clear...there is a Whole Foods in San Antonio...

And they're off.....

And so it begins...it is still the 1st of October here, so technically I am still in the game. Just got back from seeing Towelhead and one of my cats was playing "Scare Aissa"...that would be Penny- she was missing for an hour!!!



She has her windows of love, but makes me so nervous that I start promising to give up little joys like myspace. She finally came home.

Well, for my first entry- I want to focus on two faves... the Candle Cafe's Asian Baked Tofu and Vegetarian Planet's Sesame Glazed Green Beans. Yum-my! I know I mentioned it in my last entry, but I am drawn to the East in more ways than one. Starting off with the tofu, it tastes great in a simple salad, sandwich, or alone. The beans recipe calls for honey, but agave subs just fine. Both books are awesome...obviously V Planet isn't cruelty-free, but I think it is worth owning.



I doubled the glaze to add a little something extra to the rice...