![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
brightbluegirlAs promised:
I tend to make a double batch of this. It keeps well, and is super delicious cold the next day. I bet they'd be fantastic in sandwiches.
1 block tofu (I use firm)
1 tbsp miso
2 tbsp dijon mustard
2 tbsp soy sauce, tamari, or braggs
1 tbsp liquid sweetener (I use agave, but anything will work, and it can probably be left out, too)
1 tbsp sesame oil (I use toasted)
1. Cut tofu into 1/2 inch slices. Cut each slice into pieces. Whatever you want.
2. Mix the miso, mustard, soy, sweetener, and oil in a bowl.
3. Put the tofu in the mixture. Coat well (I put in a bowl with a lid, and shake it up for best coverage)
4. Place oven rack under the broiler, then preheat broiler.
5. Put the tofu on a cookie sheet. Cook for 3-5 minutes on each side, or until golden.
The original recipe calls for goat feta. I just leave it out, and don't miss it a bit, but if you eat that, add it in. I bet goat chevre would be neato in it, too. Make the dressing a bit creamy...
Salad
2 cups cooked or canned lentils (I used de puy lentils, they are so beautiful, have you ever looked at them before cooking them? But I digress)
1/3 cup red onion, finely chopped
1 cucumber, peeled and diced (I didn't peel)
1 cup cherry tomatos, halved
2 tbsp fresh dill, chopped coarsely (I probably put in more, around 4 tbsp perhaps)
2 tbsp fresh parsley, chopped
Dressing
3 tbsp olive oil (I think I used flax)
2 tbsp white or red wine vinegar
1 tbsp dijon mustard
1. Put together salad items.
2. Mix dressing items.
3. Put dressing on salad. (I know, I know, tough!)
These require a little more work. Particularly because I made 2 muffin recipes, then swirled them together.
Banana muffin recipe is from veganmania.com, and can be found here
Peanut butter muffins
3/4 cup maple syrup
1/2 cup peanut butter (I use the natural, no sugar, no salt kind)
1 tsp vanilla
1 cup milk (I use soy, as you can imagine)
2 1/4 cups flour (I prefer whole wheat flour. I've made them with brown rice flour, and they're grittier, but still ok. Best fresh, if you use it, though)
4 tsp baking powder
1/2 tsp salt
1. Cream maple syrup and peanut butter and vanilla.
2. Add milk, mix well.
3. Mix together dry ingredients in separate bowl.
4. Add wet to dry, mix well.
To make the muffin combination:
1. Preheat oven to 350 F
2. Place some of each type of muffin in each muffin tin. Swirl with knife, or leave it like it is.
3. Bake for 20 or so minutes.
4. Makes about 18 muffins.
The first two recipes are from a book called "The Part Time vegetarian" that my mother got me for Christmas a while back. I remember thinking "wtf?" but most of the recipes are vegan, and it's a great cookbook.
I tend to make a double batch of this. It keeps well, and is super delicious cold the next day. I bet they'd be fantastic in sandwiches.
1 block tofu (I use firm)
1 tbsp miso
2 tbsp dijon mustard
2 tbsp soy sauce, tamari, or braggs
1 tbsp liquid sweetener (I use agave, but anything will work, and it can probably be left out, too)
1 tbsp sesame oil (I use toasted)
1. Cut tofu into 1/2 inch slices. Cut each slice into pieces. Whatever you want.
2. Mix the miso, mustard, soy, sweetener, and oil in a bowl.
3. Put the tofu in the mixture. Coat well (I put in a bowl with a lid, and shake it up for best coverage)
4. Place oven rack under the broiler, then preheat broiler.
5. Put the tofu on a cookie sheet. Cook for 3-5 minutes on each side, or until golden.
The original recipe calls for goat feta. I just leave it out, and don't miss it a bit, but if you eat that, add it in. I bet goat chevre would be neato in it, too. Make the dressing a bit creamy...
Salad
2 cups cooked or canned lentils (I used de puy lentils, they are so beautiful, have you ever looked at them before cooking them? But I digress)
1/3 cup red onion, finely chopped
1 cucumber, peeled and diced (I didn't peel)
1 cup cherry tomatos, halved
2 tbsp fresh dill, chopped coarsely (I probably put in more, around 4 tbsp perhaps)
2 tbsp fresh parsley, chopped
Dressing
3 tbsp olive oil (I think I used flax)
2 tbsp white or red wine vinegar
1 tbsp dijon mustard
1. Put together salad items.
2. Mix dressing items.
3. Put dressing on salad. (I know, I know, tough!)
These require a little more work. Particularly because I made 2 muffin recipes, then swirled them together.
Banana muffin recipe is from veganmania.com, and can be found here
Peanut butter muffins
3/4 cup maple syrup
1/2 cup peanut butter (I use the natural, no sugar, no salt kind)
1 tsp vanilla
1 cup milk (I use soy, as you can imagine)
2 1/4 cups flour (I prefer whole wheat flour. I've made them with brown rice flour, and they're grittier, but still ok. Best fresh, if you use it, though)
4 tsp baking powder
1/2 tsp salt
1. Cream maple syrup and peanut butter and vanilla.
2. Add milk, mix well.
3. Mix together dry ingredients in separate bowl.
4. Add wet to dry, mix well.
To make the muffin combination:
1. Preheat oven to 350 F
2. Place some of each type of muffin in each muffin tin. Swirl with knife, or leave it like it is.
3. Bake for 20 or so minutes.
4. Makes about 18 muffins.
The first two recipes are from a book called "The Part Time vegetarian" that my mother got me for Christmas a while back. I remember thinking "wtf?" but most of the recipes are vegan, and it's a great cookbook.
![[identity profile]](https://www.dreamwidth.org/img/silk/identity/openid.png){kind=small}
no subject
Date: 2005-09-11 12:22 pm (UTC)no subject
Date: 2005-09-13 04:52 pm (UTC)no subject
Date: 2005-09-13 05:07 pm (UTC)no subject
Date: 2005-09-13 05:22 pm (UTC)no subject
Date: 2005-09-13 06:04 pm (UTC)http://www.so-soya.com/
no subject
Date: 2005-09-13 06:34 pm (UTC)Maybe I've just missed the so-soya stuff, I'll look more carefully next time I'm out!
no subject
Date: 2005-09-11 03:57 pm (UTC)they taste good, wherever you got them from!
no subject
Date: 2005-09-11 04:38 pm (UTC)no subject
Date: 2005-09-11 04:39 pm (UTC)