Showing posts with label baked tofu. Show all posts
Showing posts with label baked tofu. Show all posts

Friday, October 14, 2016

Easy Weeknight Baked Tofu & How To Cut Tofu Into Triangles

This Easy Baked Tofu is a great main dish for an easy weeknight meal. side dish for a potluck or even a protein for the veg folks at a Thanksgiving or Christmas meal. Trust me, add some baked sweet potatoes, creamy mashed potatoes and sweet natural cranberries to your plate with this tofu and it will make for a festive vegan meal.

I consider myself a bit of a tofu expert. Well maybe tofu enthusiast is a better description. How about tofu advocate? It looks unassuming - some would even say gross - but tofu, also known as bean curd, is a versatile and healthy protein option for vegetarians, vegans and meat-eaters alike.

Look for organic tofu to avoid GMOs. Tofu is made from soybeans and many soybean crops are genetically modified. Also, look for tofu processed with calcium to up your calcium intake. Finally, go for extra-firm tofu if you are just starting to explore this handy plant protein. Softer tofu is more of an acquired taste.
Read more »
9 comments:
Labels: ,

Wednesday, April 10, 2013

What I Ate Wednesday


I'm flying by the seat of my pants this week when it comes to meals. When we returned from a weekend away, I didn't have the energy (or the groceries) to put together my usual Sunday menu plan.

This vegan Tofurky roast and vegetables dinner, above, was on the last menu plan. We enjoyed it last Wednesday evening, having neglected to prepare it on time for Easter supper.
Read more »
12 comments:
Labels: , , , , , ,

Wednesday, March 27, 2013

What I Ate Wednesday


Happy Wednesday folks! I hope you are having a good week. I believe some of you are on spring break. Enjoy!

We have some sunshine here, and that's about all I can ask for. Some of the snow has not melted yet, but the withered grass in our backyard is completely exposed, along with some things the dog left behind over the winter. But perhaps that's not appropriate to discuss when talking about food.
Read more »
7 comments:
Labels: , , , , , , , , ,

Sunday, March 3, 2013

Menu Plan, 10/52



Time for another vegan weekly meal plan. But first, another week in review.

 Last week's plan was fairly successful. We had to make a couple of changes to the schedule, but for the most part the plan ensured that we made decent meals. Yesterday's scheduled meal was Roasted Fall Vegetables and Lentil Salad, but my son's basketball game was right around dinner time so we postponed that particular meal until today (pictured above). The family had lasagna (from frozen) instead and I had a quick fried rice.
Read more »
22 comments:
Labels: , , , ,

Wednesday, January 2, 2013

What I Ate Wednesday...with another owl mug


With all the effort that goes into holiday meals, sometimes we just feel like slacking off the rest of the days, don't we? Well, I do.

This What I Ate Wednesday, I have a few meals from the last week to share, but not many, because I just didn't make much or take many photos. I have spent a lot of time in pajamas.

Above, on Saturday I put together a lunch from whatever groceries were left in the fridge. I boiled a sweet potato and some regular potatoes and made a mash. I baked tofu in teriyaki sauce. I used leftover pesto on pasta. We had rapini and roasted veggies left from the day before. Finally, I boiled some carrot slices. I quite enjoyed the mishmash of tasty stuff.
Read more »
26 comments:
Labels: , , , , , , , , , , ,

Tuesday, February 28, 2012

What’s for lunch?

I mentioned in my last "What's for lunch?" post  that my favourite lunches are made up of reheated leftovers from the evening before.

For me, a cold sandwich cannot compare to a nice warm meal. And, since you already did the work in preparing your food a day earlier, there is little to do now but enjoy it.

Yesterday, I was fortunate to have Sunday dinner leftovers for lunch. On Sunday, my husband and I both pitched in to make a meal that was a little more special than our average weeknight fare.

For a while there, it looked like spring would come early, and I was craving the types of things we ate last summer—simply prepared barbecued veggies and tofu in particular.

Winter is back, unfortunately, but we were able to somewhat duplicate our summer meal indoors using our oven.
While my husband marinated some portobello mushrooms and prepared some baked tofu, I went to work recreating a sweet potato dish that I had enjoyed at Kale restaurant. We also prepared some asparagus and a quick lentil and rice dish.

What are you having for lunch?

Linking up to the Potluck Party at Lifeologia.

Mashed Sweet Potatoes with Carrots and Quinoa

by Joann MacDonald
Keywords: boil side gluten-free vegan vegetarian nut-free quinoa sweet potatoes carrots

Ingredients (4 servings)
  • 2 medium sweet potatoes, peeled and cut into 1-inch cubes.
  • 2 medium carrots, sliced 1/4-inch thick.
  • 3/4 cup veggie broth
  • 1/2 cup cooked quinoa
  • salt to taste
Instructions
Place sweet potatoes and carrots together in a medium-sized pot. Cover with water and bring to a boil. Boil until tender. Strain and move to a medium-sized bowl.
Beat the sweet potato and carrot mixture with an electric mixer, gradually adding veggie broth. The carrots will stay somewhat chunky, making a nice textural "surprise" in the end result.
Once the mixture is mashed to your satisfaction, stir in the cooked quinoa and salt to taste.
I like to make this a bit more liquidy than the usual mash.
I cook one cup of dry quinoa and save what I don't use in this recipe for a quick side the next day.
Powered by Recipage

Easy Roasted Portobello Mushrooms

by Joann MacDonald
Prep Time: 5 minutes + time to marinade
Cook Time: 20 minutes
Keywords: roast side gluten-free vegan vegetarian

Ingredients (6 servings)
  • 6 portobello mushrooms
  • 1/2 cup olive oil
  • 1/4 cup balsamic vinegar or red wine vinegar
  • 2 tsp salt
  • 2 cloves garlic, minced
  • dried parsley and oregano, to taste
  • freshly ground pepper, to taste
Instructions
Preheat oven to 400°F.
Rinse mushrooms quickly and place in baking pan, tops down.
Combine oil, vinegar, salt, garlic and herbs in a small bowl.
Drizzle marinade over mushrooms.
Season with ground pepper.
Set aside to marinade for 20 minutes or so.
Cook for 20 minutes.
Powered by Recipage

Quick Curried Lentils and Rice

by Joann MacDonald
Keywords: saute vegan vegetarian nut-free rice lentils

Ingredients (Serves 4)
  • I medium onion, finely chopped.
  • 1 Tbsp sesame oil.
  • 1 19 oz can lentils, rinsed.
  • 2 Tbsp Bragg's Liquid Aminos (or soy sauce)
  • 1/4 tsp black pepper
  • 1/2 tsp curry
  • 1/2 tsp cumin
  • 3 cups cooked basmati or white rice
Instructions
In a large pan, over medium heat, saute the diced onions in the sesame oil until translucent.
Stir in the lentils, Bragg's, pepper, curry and cumin and saute for 5 minutes, being careful not to let it stick to the pan.
Stir in the cooked rice and serve.
Powered by Recipage

the veggie nook
12 comments:
Labels: , , , , , , , ,

Wednesday, January 25, 2012

The cleanse continues

In search of better health and wellness, I continue with my gentle cleansing routine.

I am starting each day with a mix of water, 2 tsp powdered psyllium husks, 2 tsp bentonite clay and a little bit of cranberry juice. I’m finding that I am very thirsty, so I think you need to drink (much) more water than the psyllium package recommends.
My breakfast is still mainly quick quinoa flakes or quick cooking steel cut oats with fresh blueberries, sliced banana, 1 tbsp ground flax and vanilla almond milk.

Because, as we know, one of life’s essential pleasures is food, I am still enjoying little treats along the way:

·         EnviroKidz peanut butter rice crispy bars

·         a dairy-free, gluten-free chocolate peanut butter bar from the health food store (so yummy)

·         a smoothie made with spinach, kale, banana, dates and strawberries (also from the health food store)

·         a spelt flour banana muffin from a local bakery

·         clementines, bananas

·         my favourite oatmeal berry bars (made with spelt flour)

Recent lunches:

1.       Sesame rice crackers with dairy-free baba ganoush; green salad with carrots, walnuts and craisins; dried apricots

2.       Riceworks rice crisps with hummus

3.       Leftovers of the following dinners—don’t you love a hot lunch?

Recent dinners:

1.       Extra-firm tofu sliced, marinated with Premier Japan’s gluten-free teriyaki sauce, olive oil and garlic powder, and baked; VitaSpelt pasta elbows with chickpea and tomato sauce (recipe was on the pasta box); salad

2.       Minestrone soup

3.       Brown rice topped with sweet potato and lentil stew (using a recipe from The Kind Diet by Alicia Silverstone)
By the way, I did throw in a couple of rum and ginger ales on Sunday. Apparently that’s a gluten-free combo!
2 comments:
Labels: , , , , , , , , , , , , , , ,

Friday, July 29, 2011

Food and family


With the whole family of four home for the summer, I’m finding it difficult to do any writing, even a small blog entry. We are spending the summer enjoying swimming, sunshine, friends and family. So, after five days of visits away from home, we spent last evening at home, enjoying an impromptu dinner with my sister-in-law and her two children. My SIL brought a great chickpea salad, some tofu baked in a gluten-free teriyaki sauce and a green salad. I was in the mood for pasta primavera and I found just the right recipe here.


The wealth of recipes on the Internet almost makes cookbooks obsolete. (I said almost—I have a genetic predisposition to the love of cookbooks.) The recipe calls for farfalle pasta and parmesan cheese, but my SIL requires wheat and dairy-free, so I made half with farfalle and parmesan and half with kamut noodles and vegan parmesan. The recipe asks you to bake all of the veggies first, and then add them to the pasta, so using two types of pasta was simple. We also had rapini sauteed in olive oil and garlic, because I am addicted to rapini. We followed it all up with some peanut butter chocolate chip cookies from Vegetarian Times magazine. I used spelt flour instead of white and margarine instead of shortening and they turned out to be delicious.


Do you find it hard to focus on work in summer?


No comments:
Labels: , , ,
Subscribe to: Posts (Atom)