That Was Vegan?

It’s a blogger’s dilemma: You make a meal and the flavor is so fantastic that you absolutely have to share… but the pictures you took just don’t do the dish justice. Sure, you could make it again, but (and I’m speaking for myself here – although I’m sure a lot of food bloggers are in the same boat) you probably have a list of dishes you want to make and blog about a mile long! Who has time for repeats? <sigh> And this is where these totally delicious Zucchini and Tofu Soft Tacos come into play. The flavor is just wonderful: Agave and Chinese five-spice (ohmygawdsogood!) mixed with just the right amount of salt = heaven in your mouth. I also went with the whole wheat tortillas cause they’re healthier. They just don’t photograph as well. There’s a whole lotta the same color going on here.

That picture doesn’t really speak to how bright the flavors are, so please use your imagination a little, because if you don’t make these tacos we will all regret it forever and ever.

Also? Sriracha. #justsayin

And finally… If you haven’t cooked with Chinese five-spice before, you simply  must get your butt to the store and buy some immediately!

Zucchini and Tofu Soft Tacos (makes 2 servings)

Adapted from non-veg recipe at Chatelaine

Ingredients:

• 2 Tablespoons olive oil
• 1.5 Tablespoons agave
• 1 teaspoon Chinese five-spice
• Dash of sea salt and black pepper
• 1 package firm tofu, well-pressed
• 1 small zucchini, washed
• 4 taco flour tortillas
• Chopped lettuce
• Aluminum foil and non-stick spray

Directions:

1. Mix oil, agave, five-spice and S&P in a large bowl. Set aside. Chop the tofu and zucchini into bite-sized cubes and add to the bowl, mixing well. Let sit for 15-20 minutes.
2. Cover a baking sheet with aluminum foil and spray with non-stick spray, then lay out the tofu and zucchini in a single layer. Drizzle with any remaining liquid. Bake at 400 for 15 minutes, then flip and put back in. I pulled the zucchini out after another 10, but left the tofu in for the full additional 15 minutes (30 minutes total).  If you want to give the tofu a little bit more color, give it a minute under the broiler.
3. Serve on flour tortillas with chopped lettuce. Maybe with a drizzle of Sriracha. #justsayin.

Enjoy!

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Ahhh, it’s finally autumn in Colorado. The aspens are a gorgeous glowing yellow, the nights are chilly, and I can finally start dressing my dogs up in ridiculous sweaters again. Oh, and it’s also time for PUMPKIN RECIPES! The last two weeks have been a blur of pumpkin, but I had to pick one to be the first, and this creamy Pumpkin Soup with Toasted Coconut is it!

This soup is perfect for pumpkin purists… there’s not a ton of nutmeg or cloves covering up the pumpkin flavor, just some maple syrup and a hint of coconut! This recipe allows the pumpkin flavor to really shine, and is perfect for lunch or dinner on a crisp fall day.

I enjoyed mine after a hike, and with some pumpkin and Daiya Jack quesadillas…

Can you tell I’m excited about pumpkin? I ate it twice in one meal! Now, some people (like my pal Hannah) think that pumpkin is over-hyped, and while they’re entitled to their opinion, I’m also entitled to think they’re a little cray cray. I mean, IT’S PUMPKIN! It’s yummy and delicious and we really only cook with it a couple months out of the year.

What do you think? Is pumpkin over-hyped or are you as excited as I am? What’s your favorite way to use pumpkin in a recipe?

Pumpkin Soup with Toasted Coconut (makes 4 servings)

Don’t have toasted coconut flakes but still want some crunch? Throw on some seeds or croutons!

Ingredients:

• 1/2 medium sweet onion, diced
• 15oz can pumpkin
• 2 cups water
• 1/2 cup So Delicious coconut milk
• 3 Tablespoons maple syrup
• 1/2 teaspoon of salt (you might want to add more… I did…)
• 1 teaspoon cinnamon, plus more for sprinkling
• Ground pepper
• Toasted coconut flakes

Directions:

1. Water saute the onions in a soup pot  for 6-7 minutes, then add all other ingredients (except coconut flakes and extra cinnamon). Simmer for 15 minutes (uncovered), stirring frequently. If you want a perfectly smooth soup, use an immersion blender to take care of the onions (I left mine whole).
2. Check for seasoning, then plate and top with freshly ground pepper, cinnamon and the toasted coconut flakes.

Enjoy!

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This giveaway is now closed, and the winner is… Megan of Fitting into Vegan! She’s down with the pledge and the coupons… and really, who wouldn’t be? Congrats Megan, and thanks to everyone who played!

Hallo! Some exciting news to share… Nasoya (makers of extraspecialsuperyummy tofu) has launched a new program called Tofu U, and guess who made the Dean’s List? Moi.

This means I get to share some great new recipes and blog posts over on their site and help spread the word about tofu! Here’s a sneak peek…

Some ahhhmazing appetizers that’ll spice up your next party:

And a pumpkin cream sauce that’s just perfect for this time of year…

Hmm… what else? How about some beer battered green chile tofu??

Some spicy sriracha goodness:

And, to round out the meal, a little strawberry-coconut mousse for desert!

Looks yummy, yes? Well head on over there and check out the recipes, plus more from the other Tofu Experts. So much healthy deliciousness going on over there right now! And speaking of right now… it’s time for that giveaway!

The Giveaway

One lucky reader will win FIVE free product coupons from Nasoya! These are good for tofu or any of their other products.

This contest is open until Midnight (Mountain time), Tuesday 11/15. The winner will be chosen randomly and announced the following day. To Enter: Go visit the new Nasoya Tofu U site, then leave a comment below sharing what your favorite thing is… could be one of the recipes or blog posts from any of the Tofu Experts, or the classroom or heck, maybe just all the pretty colors! It’s up to you!

Contest is limited to US only. Good luck!!

*The sponsors provided me with free product to review, but the opinions are 100% mine!

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I know, I know… another pizza. But this one is different, I promise. It’s got butternut squash! And crispy sage!

I love this pizza. I might make it again next week. Or this afternoon. I might make it and not tell anyone and eat the whole thing.

I realize this is a pretty non-traditional pizza… I mean it has (vegan) ricotta cheese on it for crying out loud, and who the hell ever heard of frying sage? Not me, not until I spotted this baby on Pinterest just begging me to healthify and veganize it! There are definitely a few steps to making it, so it’s not a last-minute meal but believe me it’s totally worth it.

I grilled mine, but of course you can bake yours!

Yum.

Butternut Squash and Crispy Sage Pizza

Adapted from non-vegan recipe at Alexandra’s Kitchen

Note: I used a very skinny b’nut squash so I was able to keep mine in nice neat circles. If you use a larger squash, just try cutting them in half!

Ingredients:

• 1 pizza dough (store bought or homemade), rolled out and ready to go
• 1 small (skinny!) b’nut squash, peeled and sliced into thin circles
• Olive oil
• Sea salt and pepper
• 1/2 teaspoon powdered garlic
• 1 batch Vegan ricotta
• 1+ teaspoon dried thyme
• 10-15 sage leaves
• Canola Oil
• Daiya mozzarella shreds (for sprinkling)

Directions:

1. Lay your slices of butternut on a baking sheet and drizzle with olive oil, then sprinkle with salt, pepper and garlic. Bake at 400 for 15-20 minutes, flipping once. Depending on how thick or thin your slices are, yours might need a few more minutes.
2. Brush the dough with olive oil and sprinkle with just a pinch of sea salt, then top with the ricotta. I used almost the entire batch (literally, like 9/10ths of it). Make sure it’s pretty smooth, then add the dried thyme and b’nut slices, and top with a handful of the Daiya. Bake (on a pizza stone) at 425 for 10-12 minutes. While it’s in the oven, fry the sage. Fill a small frying pan with the canola oil, and fry the leaves (3 or 4 at a time) for about 5 seconds each. Add them to the pizza and put it back in the oven for just 2-3 minutes, and voila!

Enjoy!

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I have much to share and most of it isn’t recipes! Firstly, I’ve announced the winner in the Whole Giveaway, so go check that out and see if it’s YOU! I also want to give you a heads up that next week we’re having another giveaway, one I think you’ll all be excited about… The China Study Cookbook! Pretty sweet, amirite!?

I’ve been traveling a lot lately and haven’t really had too much time to cook. I went to Portland with my mama:

There have been so many PDX/Vegan write-ups that I’m gonna spare you the deets except to tell you that A.) The Modera is a kickass hotel with an excellent happy hour ($5 drinks yo!), but the best bar that we went to was Departure, the rooftop bar/restaurant at The Nines. Vegan and gluten free menu and some seriously delicious drinks. Not cheap, but totally worth it!

We also went to the ocean…

And made the requisite trip to Voodoo donuts. I’d like to make one thing very, very clear to you all… I wanted to buy six donuts. It was HER idea to get a dozen!

Less than a week after that I met up with her again in FL for my cousin’s wedding… this time my Grandma and brother joined in the fun. And what fun it was! Especially when brother starting mixing drinks for Grandma at like 9:30 in the morning… And these weren’t some wussy little drinks either – We’re talking whiskey here, people.

And yes, I joined in.

And, tired liver or not, I still gotta eat. I threw this together the other night in just a few minutes. I opened a package of tempeh and let it sit in a bowl with some bbq sauce while the grill heated up, then I cooked it for like 5 minutes on each side.

Add a bun with some veganaise (or creamy slaw would be really good too!) and an avocado, and it was dinner! You could also bake the tempeh or even fry it up in a pan.

Sometimes you just gotta get dinner on the table in a hurry, ya know?

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Last week when I posted my Sweet Potato Slaw appetizers, I promised you a follow-up recipe that would also utilize that slaw… and here it is: Grilled Brussels Sprout and Hummus Sandwiches!

These are superbly simple… Just roast up some Brussels sprouts with a little olive oil, salt and pepper… then whip up some Sweet Potato Slaw. Slather your buns with some hummus (what!? did I seriously just write that?) and build yourself a healthy and delicious sandwich!

I served mine with corn on the cob and some grilled parsnips because I’m not ready to let go of summer, dammit!

If you need more of a recipe, check out Namely Marley’s take on these bad boys…

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This contest is now closed, and winner is <drumroll….> Ashley! She went gluten free to try and clear up her sinus infections, then went completely plant-based (literally) over night after reading the China Study! Very impressive!

For those who have already read The China Study, T. Colin Campbell’s game-changing bestseller, you’ll recognize Whole: Rethinking the Science of Nutrition as the next logical step. In this impressive follow up, we learn why a whole food, plant-based (WFPB) provides optimal nutrition, and why it absolutely is the best way for humans to eat.

Not exactly a beach-read, Whole is powerful, packed with facts, persuasive arguments and plenty of nutritional research and science. It’s a book you’ll read and then happily share with your non plant-based friends and family!

The Giveaway:

One lucky reader will receive a copy of Whole: Rethinking the Science of Nutrition!

This contest is open until Midnight (Mountain time), Sunday 9/22. The winner will be chosen randomly and announced the following day. To Enter: All you gotta do is leave a comment below telling us whether you’ve read The China Study and if so, what changes it prompted you to make. I love hearing from my healthy readers! 🙂

Contest is limited to US and Canada only. Good luck!!

*The publishers provided me with free product to review, but the opinions are 100% mine!

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I’m crazily into appetizers lately, partly because they’re quick n’ easy (or, at least, they can be) and, honestly, just because they’re fun. Who doesn’t like a dinner you can eat with your fingers? This Sweet Potato Slaw makes a wonderful Asian-style appetizer, but it has multiple other uses! You could use it in spring rolls, or just as a side dish. In fact, you should keep your eyes open for an upcoming Brussels sprout sandwich that also features this yummy concoction!

Light and sweet, this appetizer works well in both warm weather and in the fall… after all, sweet potatoes know no season!

Sweet Potato Slaw in Wonton Cups

These can be served warm or at room temperature. If you’re serving warm, add the soy sauce mixture to the sweet potato mixture in the pan to warm it all up before putting into the individual cups.

Ingredients:

• 12-18 wonton or dumpling wrappers
• Non-stick spray
• 1 small cabbage, thinly sliced (about 1.5 cups)
• 1 smallish sweet potato, peeled and shredded (about 1.5 cups)
• 1/2 small sweet onion, thinly sliced
• 2 Tablespoons soy sauce, plus more for drizzling
• 1 Tablespoon sesame oil
• 2 Tablespoons vegetarian hoisin sauce
• 1.5 Tablespoons lime juice
• 1 Tablespoon fresh grated ginger
• 1/2 jalapeno, diced (optional)
• 3 green onions for garnish, if desired

Directions

1. Heat oven to 350. Spray the muffin tin(s) with the non-stick spray, then place one wrapper in each section, pressing down to create the cup shape. Bake for 5-6 minutes, or until the cups are crispy and lightly browned. Set aside to cool.
2. Water saute the cabbage for 2 minutes, then add the onion for an additional 2-3 minutes. Add the sweet potato and leave over low/medium heat for another 2-3 minutes.
3. In a large bowl, whisk together soy sauce, sesame oil, hoisin, lime juice, ginger and jalapenos (if using).
4. The pan with your sweet potato mixture should be dry, drain any existing water if necessary. If you’re planning to serve this warm, add the soy sauce mixture to the pan and stir into the slaw. If serving at room temperature, add the slaw mixture to the bowl.
5. Mix well, and top with additional soy sauce as needed. Spoon into individual cups and top with sliced green onion.

Enjoy!

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Can someone please tell me where the summer has gone? It seems like only last week I was still having to bundle up to walk the dogs, and now August is almost over. How is this even possible? Has it gone by this fast for anyone else?

I suppose all I can do is make the most of what’s left of my summer, and I intend to! I leave Thursday for my annual “Girl’s Trip” with my Mama… last year we went to Asheville, this year we’re heading to… PORTLAND! Huzzah! Our vacations are clearly planned around stuffing our faces with yummy vegan food, and we’re not even trying to hide it. No shame in our game!

Oh, and don’t even think about breaking into my house and stealing my recipes while I’m gone… I have some serious guard dog action going on:

Consider yourselves warned 🙂

Okay, it’s sandwich time. We’re all busy, and we all want to leave plenty of time to enjoy the rest of our summers, so we need a quick and easy vegan meal. This just might be it: Easy Chik’n Sandwiches.

For each sandwich, simply rehydrate a handful of soy curls for 10 minutes in a bowl of warm water. Drain and squeeze the excess liquid, then mix with a couple tablespoons of your favorite salad dressing (lately I’ve been overly addicted to Goddess dressing). Add lettuce, tomato, bread and some chips or fries, and you have yourself a meal!

And with that, I leave you until next week. In the meantime, let me know if you have any travel plans for the rest of the summer!

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