Posts Tagged ‘vegan recipe’

We had a beautiful weekend filled with sunshine, love, friends, and family. We’re all pretty wiped out. Even the tiny one. So much so, that he booted Bear and Mr. Quackers out of his tent.

I made LOTS of vegan goodies this weekend, too. My favorite was this.

Mama Pea’s Better Berry Bars taste like mini pies. No joke. My family ate a lot of mini pies this weekend.

I’m going to bed a happy, tired mama. Life is good… thank you berry much.

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Last Updated on Monday, 15 August 2011 04:21

Let me start this post by saying that this is not an every day meal. I don’t often eat breaded, fried things that are soaked in spicy buffalo sauce. It IS a meal that might get your meat-eating husband/partner/friend to eat tofu.

Spicy Buffalo Tofu “Wings”

Ingredients

  • 1 package of extra firm organic tofu
  • 2T soy/tamari/liquid aminos
  • 1t Frank’s Red Hot sauce
  • 1T Bragg’s All Purpose Seasoning (or any salt free seasoning)
  • 1T water
  • 1c flax egg (1/4c flax meal and 3/4 c water whisked together)
  • 1c whole wheat panko bread crumbs
  • canola oil (enough to cover bottom of pan 1/4″ deep)
  • 1/4c Earth Balance
  • 3/4c Franks Red Hot (or any hot sauce of your choosing)

1. Cut tofu into 16 pieces. I cut the block in half. Then cut those two blocks in half lengthwise, and so on to create 16 “nugget-sized” pieces.

2. Press the tofu to squeeze the excess water out of it. I used this method.

3. In a medium-sized bowl mix soy sauce/tamari/liquid aminos, hot sauce, Bragg’s All Purpose Seasoning , and 1T water. Marinate pressed pieces for at least 15 minutes.

4. Prepare flax egg mix in a medium-sized bowl with 1/4c flax meal and 3/4 c water. Pour breadcrumbs into separate container and set aside. Heat a skillet with 1/4″ of oil on medium-high.

5. Dip each piece of tofu in the flax egg mix and then breadcrumbs. Set breaded tofu pieces aside until you are ready to fry.

6. Fry tofu on each side for 2-3 minutes and drain on paper towel. I did this in two batches.

7. While your tofu is draining microwave the Earth Balance and hot sauce for 25 seconds at a time until Earth Balance melts and mixes easily. My suggested ratio makes a spicy sauce. You might want to make it a 50/50 mix for a little less heat. The more Earth Balance, the less spicy it will be. Gently toss the tofu in buffalo sauce mixture (1/4c EB and 1/2c hot sauce) and place on cookie sheet that has been sprayed with non-stick cooking spray.

8. Once you’ve done this, there will inevitably be leftover breadcrumbs in the sauce. Spread the hot sauce soaked breading on the tofu to ensure maximum coverage.

9. Broil on high for 3-4 minutes or until the breading crisps again.

10. Serve with some vegetables to round out the greasy goodness. :)

The verdict? My bacon-loving, meat-eater of a husband said, “This is quite good. This is the best tofu I’ve ever had.” Multiple times. Without my prompting. So, I’m thinking they’re pretty good.

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Last Updated on Thursday, 23 June 2011 01:36

Having a toddler brings a lot of joy into my life.

It also brings on an increased chance of developing ulcers.

One of my biggest sources of stress these days is getting Liam to eat vegetables.

It drives me a little crazy.

He used to eat oatmeal that had pureed kale stirred into it. That’s pretty adventurous for a toddler.

Those days seem to be long gone. (It’s probably only been about a month, but it feels like an eternity.)

Luckily, the kid loves smoothies. This love allows me to sneak in a healthy serving of raw spinach for breakfast or lunch. That’s my insurance these days.

But right now,

I’m feeling like a rock star.

For dinner this evening, I put together an easy-to-make glaze for some roasted carrots and he voluntarily put them in his mouth for consumption. A lot of times he’ll put vegetables in his mouth, make me think he’s about to eat them, give them a chew, and then promptly open his mouth to eject the offensive material.

So, I feel like I won one today.

Savory Sweet Glazed Carrots

4-5 medium carrots, peeled and chopped into 1/4″ coins

1t liquid aminos/soy sauce/tamari (I used liquid aminos)

1t agave

1T cooking oil of your choice (I used olive oil)

1/2t apple cider vinegar


1. Preheat oven at 400F

2. Combine liquid ingredients in bowl

3. Toss carrots with glaze until coated

4. Spread onto cookie sheet

5. Bake for 30 minutes, stirring halfway through cooking time

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Last Updated on Friday, 3 June 2011 03:08