|Filed Under:||Food & Drink / Vegetarian & Vegan|
|Posts on Regator:||505|
|Posts / Week:||2.3|
|Archived Since:||December 7, 2009|
Dinner 03/26 Stromboli Well, this was made during spring break, so while we remember eating the stromboli, we have no recollection of making it. ;) The first one looks like shredded kale and roasted red bell pepper......with Daiya Mozzarella using our usual pizza dough, rolled a little thinner than usual. Show More Summary
Lunch 03/25 Leftovers Simply because they're leftovers doesn't mean they can't look nice ;)Clockwise from top: Pasta w/Red Sauce, Pasta with Garlic Cream Sauce and Tomato Bread Croutons on Radicchio, Hickory-Smoked Tofu with Beer Gravy, Pasta with Red Bell Pepper Sauce and Kalamata Olives on a bed of Mixed Greens.(whew!)
Lunch 03/23 TLT Sandwich We were fooling around with the bread machine at lunch today, putting fresh tomato in the bread dough giving it a lovely reddish hue and wonderful garden flavor. So we decided to make a springtime TLT sandwich (hickory-smoked tofu, lettuce and tomato).
Dinner 3/22 Homemade Pasta with Shiitake Mushrooms and Fava Beans We broke out the Pasta recipe (here and here) with the addition of crispy shiitake mushrooms and the always labor-intensive fava beans -- but that's why we have children -- their sole job is to shuck the fava beans. ;)
Dinner St. Patrick's Day 2013 Cock of the North(Apple Wood Smoked Tofu Stew, Flambéed w/Irish Whiskey) ColcannonBeer GravySoda Farls For the 11th straight year, we made this recipe, a hearty and filling stew that is combined with Colcannon (Mashed Potatoes, Cabbage and Kale) and Beer Gravy (using Green's Gluten-Free Dubbel Dark Ale this year). Show More Summary
Dinner 03/08 Grilled Tea-Smoked Tofu with Coconut-Caramel Sauce and Citrus Salad Back to Food & Wine for Veganizing 101, Part 2: riffing on this Jean-Georges Vongerichten recipe -- needing only to sub out tea-smoked tofu and tamari for the fish sauce. Show More Summary
Dinner 03/04 Goulash with Biscuit Dumplings Tonight's meal was an example of Veganizing 101: take a goulash recipe from Food & Wine, go straight down the checklist and substitute out for all of the animal products. Hickory-Smoked Tofu, Earth Balance, Veg stock, Vegan Sour Creme... Show More Summary
Dinner 03/03 Asparagus, Mushroom & Lemon RisottoCarrot-Parsnip Tarts Straddling that line between winter and spring, the creamy risotto (base recipe here) was lovely.We used shiitake mushrooms tonight along with lemon zest and the juice of half of the lemon to finish it at the end of cooking. Show More Summary
Dinner 03/02 Happy Pancakes We veganized the rest of this recipe from Food & Wine, but we left the batter for the pancakes as is (1 3/4 cups rice flour mixed with 2 cups of water, 1/4 tsp. turmeric & 1 scallion, thinly sliced). For the filling we used tea-smoked tofu, shallots, shiitake mushrooms and bean sprouts. Show More Summary
Dinner 02/26 A Big Bowl Of Yum Part V The fifth bowl in a continuing series of dinners inspired by the question "How can we make a dinner out of the things that need to be used in the refrigerator, like NOW?" ;) Tonight's contestants...Show More Summary
Appetizer 02/16 Fig, Date, Walnut and Blue Sheese wrapped in Cucumber I've had this idea kicking around in my green notebook (where I keep my food ideas) for more than a year now, but as our precious supply of Blue Sheese has reached...Show More Summary
Dinner 02/15 Paella with Braised Fennel, Sherry-Glazed Mushrooms, Pecan-Smoked Tofu and Red Bell Peppers Our usual Paella recipe paired with Pecan-Smoked Tofu, Sherry-Glazed Mushrooms, Red Bell Pepper and Braised Fennel.
Dessert 02/14 Heart Shaped Sugar Cookies nomnomnomnom.
Dinner 02/12 Hickory-Smoked Tofu with Mustard Cream Sauce and Wilted SpinachRed Beans & Rice We've made this recipe a bunch of times before and with good reason, it's delicious. This time around we skipped the corn cakes and make a quick red beans and rice as the base. Also we hickory-smoked the tofu.
Dinner 02/11 Pot Pie Liz used mini-cookie cutters for the cute crust decorations. Here's all of the variations on the sheet pan before they went into the oven. The recipe is more or less the same as the one from Candle Cafe cookbook adapted to whatever you have on hand at the time. Show More Summary
Dinner 02/04Ramen with Ho Fun Noodles and Maitake Mushrooms We had some leftover Ho Fun Noodles from the other day, plus some Maitake mushrooms that needed to be used, so we decided to make ramen with our usual shiitake mushroom broth along with tea-smoked tofu.The noodle thing has quickly become a house favorite.
Dinner 02/02 Red Tofu Ho Fun Noodle Scallion Pancakes Hmmm... blocks of tofu in pressure cooker? Sure, why not! We caught an episode of Simply Ming where he was cooking with his parents and decided to adapt the technique and apply it to tofu. The city of... Show More Summary
Breakfast 01/18 Blueberry Muffins Blueberry Muffins the scent wakes me up from sleep magical kitchen
Dinner 01/08 Potstickers Liz tried out a new dough recipe (which still needs some tweaks) furthering her life-long ambition to be able to hang out with women of all cultures making stuffed dough products. They were filled with dicedShow More Summary
Dinner 01/04 Stir-Fry with Tofu Three Ways Two posts into the new year and we've already resorted to a stir-fry picture ;) The tofu cubes were tea-smoked and stir-fried, the tofu cutlets were marinated in a Korean-styled BBQ sauce for...Show More Summary