Sunday, March 25, 2007

On Tonight's Menu...Grillin': Tempeh, Asparagus, Tomatoes



Stuffed Tomatoes (Stuffed with Joni's Italian Style Mushroom and Sundried Tomato Veggie Dip)

Ingredients
6 Sundried Tomatoes, packed in oil
16 oz Tofutti Better than Cream Cheese (2 tubs)
16 oz MUSHROOMS,(2 small prewashed packs)
1 tbsp dried basil
6 cloves garlic or 1 tbsp garlic powder
Salt and pepper to taste

Directions
Add all ingredients to a food processor and blend until smooth. Use to stuff peppers, tomatoes, mushrooms, or as a dip for veggies and or pitas.





Grilled Tempeh (Marinated in Joni's Kickin' Onion & Pepper Marinade and Sauce)

Ingredients
8 oz tempeh (Cut into 4 pcs)
4 cloves garlic
1 med/large yellow onion, roughly chopped
1 cup soy sauce
3 dried jalapeno peppers with seeds
1/4 cup apple cider vinegar
1 tsp cumin
fresh cracked pepper to taste

Directions
Add all ingredients (except tempeh) to a food processor and blend well, pour over tempeh and let marinade for a few hours before grilling.





Jasmine Rice &Grilled Asparagus (Marinated in Olive Oil & Balsamic Vinaigrette)

Saturday, March 24, 2007

Joni's Tofu Egg Salad

It's coming up on summertime. Picnics and trips to the beach are well on there way. I used to love the egg salad sandwiches my mom used to make for us. They were pretty plain. No onions, no pickles, no capers. Just eggs, mayo and a smidge of mustard. Well, I'm all grown up now, with grown up tastebuds.

Here is my take on my childhood favorite.


All served up on some sprouted grain bread

If you are worried about the fat, you can reduce the amount of oil in the pan, or eliminate it all together and use an olive oil cooking spray instead. For the mayo, I think Trader Joe's sell a way less fattening vegan mayo, or you could use plain soy yogurt instead, but it will be more tangy. I didn't make this recipe a low fat recipe, because made as written, it tastes SOOOO GOOD! As always, try to use organic ingredients when possible. If you really want a grown up version, saute up some shiitake mushrooms along with the onions and garlic. Yump!

Tofu Egg Salad
2 tbsp olive Oil
12 oz block of extra firm tofu (pressed, drained and cubed*)
4 cloves garlic, minced
1 cup, or 1/2 of one yellow onion, diced
1/4 cup nutritional yeast
1/4 tsp turmeric
1/2 tsp ground mustard
1/8 tsp dill
1/8 tsp paprika
1/2 cup vegan mayo
1 tbsp yellow or dijon mustard
Salt & Pepper to taste
Black Salt, to taste to add that egg-y flavor (optional)

In a skillet, at medium/high heat place oil, onion and garlic. Saute until fragrant. Add tofu (cut into tiny little 1/4 inch cubes and saute 10-12 minutes or until golden. Reduce heat add spices and nutritional yeast. Fold until well coated, turn off heat and let cool. Once cool, add Mayo and mustard. Mix well. Add salt and pepper to taste. Keep refrigerated until ready to serve. Serve on sprouted grain bread, in a whole grain tortilla, or on a bed of greens. Makes enough filling for 8 wraps or sandwiches.

*I like to cube my tofu for this recipe, because I like the toothier feel to the cubes, but I have also crumbled it as well. Crumbling makes it more "yolky." Cubing it makes it more "eggy."

Yield: 8 Servings















When I say chop it up into tiny cubes, I am not kidding!!!
Sautéing up the tofu gives this salad a much better flavor then using it raw.


Monday, March 19, 2007

More Weekend Goodies...Cupcakes, Carrot Cake & Seitan Skewers

Sunday we were going over to Dad's House for a birthday barbecue. June & Kurt & I made some food to bring over. We made a dozen Vanilla Cupcakes with Chocolate Buttercream (VCTOTW) and a Carrot cake with cream cheeze frosting (the VCTOTW recipe as a cake.) We also made grilled asparagus, hummus and kabobs with baby bella mushrooms, onions orange bell peppers, seitan and tempeh marinated in teriyaki. Yummy.






Saturday, March 17, 2007

Joanna's Tester Roasted Red Pepper Hummus

CAN YOU BELIEVE I QUADRUPLED THIS RECIPE?

Yep. 4x baby! I made enough for an entire army of hummus eaters. For a party tonite, a bbq tomorrow and lunches for the rest of the week. In my opinion, this is great. I like the curry and the cumin in there. I would've never done that on my own. I'm more of a garlic or balsamic hummus girl myself.

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Sloppy Joanna's

These were sooooo yummy! I made them for my sister and Kurt last night after their long drive down from Portland yesterday and they also gave them RAVING reviews. Kurt says, "The way I remember real sloppy joes is that they just tasted like spaghetti sauce and meat on a bun. These have much more ***waves hand in air*** depth." Sissy says, "OMIGOD these are AMAZING!" The recipe made enough for 4 VERY SLOPPY Joannas.

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Stampede Cookies

I made these last night. They are from the "Hot Damn & Hell Yeah" Cook Book. Page 55 to be exact. I made the recipe exactly as written. The dough seemed really dry. After the first batch came out more like scones than cookies, I added some rice milk to the batter and the rest came out more cookie like. These taste really good. They have coconut, oatmeal, chocolate chips and walnuts in them. YUMP!

Scone-like version:
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Cookie-like Version:
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2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, or remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni