Tomato/Basil Tofu. Amazing snack.

1/2 block tofu
2-3 nicely sized, fresh basil leaves
1/2 - 1 full Roma tomato (depends on how much tomato you want.)
1/2 tbsp olive oil
1/2 tsp sea salt

Crumble the tofu, then chop up your fresh basil. Add the rest to the bowl and let mixture sit in the fridge for about 20 minutes so the flavors blend. Serve on whatever you like!

Avocado Spread on Focaccia

I apologize to all of you that are following this blog and are let down that it's been probably a week and a half since I posted anything. Last week was finals week at school and I didn't do as much cooking. I'll make it up to you all.

Avocado Spread on Italian Focaccia

Joelle came over last weekend and we decided to make these. It is really quick and easy.

Avocado Spread:
1 ripe avocado
3 tbsp nutritional yeast flakes
bit of each: fresh minced garlic (or powder), salt, pepper
few dashes of rice vinegar
1 small tomato sliced thin, thick, whatever
your bread of choice

Mix all of the ingredients except the tomato together in a small bowl. Apply your spread to your bread and add those lovely tomatoes on top of the avocado-y goodness. If you are using the focaccia, you can spread a little vegan margarine on each half and place them face down in a skillet to crisp it up a little. That's how I did mine. Soft outside and crispy center. MmMmMmMmMmMm!!!

Tomato, Kale and Garlic Tofu stuffed Pitas

Oh my goodness.

Oh My Gosh.

I think this was a true winner! Yesterday I spent a good chunk of the day making those wonderful Potato and Kale Enchiladas. I had some Kale left over but had no idea what to make with it. I am also running terribly low on food right about now, so when that happens I CONCOCT!!! It is one of my favorite ways to cook and that's when I tend to surprise myself. I took some of the little food I had left and came up with this wonderfully pita-licious lunch!

What I used:

1/2 block of Garlic/Black pepper Tofu Steak
1/4-1/2 tbsp ground cumin
4 chopped Roma tomatoes
2 handfuls of chopped Kale
1/4 cup vegetable broth
minced garlic
seasoned salt
1 tbsp olive oil
pita bread

(Like I said... I didn't have much.)

First, heat whatever pot you are going to cook in and add the olive oil. Now, take your minced garlic and add it to the pot and cook the garlic over medium/low heat. cook your garlic until it lightly starts to brown. When the garlic begins browning reduce the heat to low and add the kale. Stir the kale into the olive oil & garlic until the kale has wilted. Raise your heat back to a medium and add your vegetable broth, tomatoes, tofu, cumin and salt. Stir all of the contents together and continue to stir occasionally until the liquid has dissolved.
Now take your pita bread, yank that sucker open, fill it with this goodness and enjoy! I lightly toasted my pita bread because I like warm bread. It gave the pita a little more flexibility too so it didn't fall apart on me.




This is definitely going on my list of things to cook for the vegan dinner I will be throwing!

Whole Wheat Pasta with Vegetables and Roasted Red Pepper Hummus

I really do love Hummus. It is probably one of my favorite things to eat. I also am very good at food concoction. I don't know why it comes so easily, it just does. So, with that in mind, I give you my new favorite dish. Roasted Red Pepper Hummus + Vegetables + Whole Wheat Pasta = DELIGHTFUL!!!

I went to Fresh and Easy the other day and picked up all of the ingredients needed for my pasta dish. I can't post an exact recipe because I worked so fast on it I don't really remember the exacts of what I put into it. But I'll go over what I can remember!!!!!

First I chopped up 1 zucchini, a few Roma tomatoes, green onion and mushroom and threw them into a pot with about a tablespoon of canola oil. (I'm all out of olive oil, how lame is that?) I added about a half cup of vegetable broth to the mixture and added some seasonings. Then I let that cook until the zucchini was cooked but not falling apart. I wanted my vegetbles firm enough to stand out in the pasta.

Then I took my already boiled whole wheat pasta and added the mixture to the pasta making sure to get as much of the mixture out of the pan as possible. (Leave no goodness behind!)

Then... the best part!!! I added about 4 heaping tablespoons of Roasted Red Pepper Hummus! OH YEAH! And here Is my final result:





I really did enjoy this one. I loved it so much that I had my portion, then took the rest to work to share with 2 co-workers. I got an amazing reaction from my very good and not vegan friend JOEY! Thank you Darlin' Joey!

Click on his picture to visit Joey's fanTAStic blog!