vegan chow

August 17, 2012

I should start a blog dedicated to tofu scramble, since it's the best thing in the world. This particular one consists of tofu, onion, garlic, red bell pepper, turmeric, nutritional yeast, Bragg's liquid aminos and apple cider vinegar, smoked paprika, cayenne, and crushed red peppers. SPICY.

August 11, 2012

August 6, 2012

July 30, 2012

Last night's dinner. Okay, so I didn't exactly make that Qrunch burger from scratch, but that doesn't keep it from being awesome. If you haven't had them, they're a little pricey but really good and mostly made of quinoa.

June 25, 2012

Yesterday I made collard wraps again, but I made them kind of late, and by the time I finished all of my natural light was gone. Hence ugly photos.

Anyway, I used the pecan filling again, with orange peppers, avocado, and sprouts. With salad and heirloom tomatoes and baby candy cane beets and regular beets and mango vinegar! 

July 18, 2012

Sorry for the absence, it's still way too hot to cook much. However, if you've followed my blog at all, you probably know I love tofu scramble, and I will brave the terrible heat to obtain it.

I decided on a Mediterranean version for today. It's made with the usual (turmeric, Bragg's liquid aminos, apple cider vinegar, nutritional yeast, paprika, garlic) and then some kalamata olives, artichoke hearts, and roasted red peppers. Seriously, so good. Tofu scramble is one of the first things I made as a vegan, and years later, it's still my favorite.

July 13, 2012

Friday the 13th tacos! In savoy cabbage leaves, with sweet potatoes and seitan chorizo (by Denver Seitan Company). Also, portobello, onion and pepper fajitas, and a tasty salad with mango vinegar.

July 9, 2012

Salad with blackened tofu!

The dressing was supposed to be Caesar, but turned out to not be all that Caesar-ish. It was good, though. I made it with Vegenaise, almond milk, lemon juice, red wine vinegar, salt, pepper, garlic, mustard, and mustard powder. 

July 8, 2012

I felt like making something easy, so we had pita pizzas with Denver Seitan Sicilian, green olives, roasted red peppers, and Daiya, and kale on the side, of course. Today was VegFest, so I have a lot of interesting little treats that I bought there. If you want, you can read about that on my other Tumblr, Denver Vegan. Yup, you probably should do that.

July 5, 2012

Tofu scramble! I got pretty liberal with the nutritional yeast. In other words, it was awesome. Also, lots of Bragg's, turmeric, and smoked paprika, and grape tomatoes and red bell peppers. And my two staples, kale and sweet potatoes.

July 2, 2012

I made some tofu lettuce wraps for dinner, along with baked portobello caps and spinach salad.

The lettuce wraps were made using Nasoya super firm organic sprouted tofu, which I think holds its shape better than other brands. I cut it into tiny squares and chopped some carrots and water chestnuts to go in there. I used Bragg's, rice vinegar, Hoisin sauce, and five spice to season it, and it was a success!

The salad was baby spinach, with celery, strawberries, avocado, and mango vinegar. 

June 28, 2012

I made some fajitas tonight, with onions, peppers, and portobello mushrooms. Black bean apricot spinach salad on the side, with mango vinegar. 

June 25, 2012

My apologies for not posting much lately, I've lost some followers which makes me sad. For those who don't know, there's a crazy, terrible heat wave hitting Denver right now, and it makes moving at all pretty unbearable, let alone cooking. Seriously, it's been over 100° for like 5 days. Today it was 105°. It's not fun.

Anyway, I ground up some Denver Seitan Company "sureizo" (seitan chorizo) with garlic and onion and oil, and made it into patties, which I baked at 375° for probably around 20 minutes. I definitely will do this with seitan again, it works really well.

June 19, 2012

Way too hot to cook, once again. So it became raw taco night! With salad, marinated portobellos, and cauliflower "Spanish rice."

The filling is just pecans with a little olive oil, tamari, apple cider vinegar, smoked paprika, cumin, and garlic, pulsed a bit in the food processor. 

The salsa was a jalapeno, some grape tomatoes, garlic, half an onion, lime juice, and salt, also pulsed in the food processor until I was happy with it.

The sour cream was made the same way I made it before - cashew cream with apple cider vinegar, salt, and lemon juice.

The cauliflower tasted good, but hardly resembled rice. I feel like raw foodists must suspend their disbelief a whole lot of the time. The portobellos, on the other hand, turned out amazing. I marinated them in tamari with spices for about an hour, and they really almost tasted cooked.

June 18, 2012

So, it hit almost 100° in Denver today, and it's not planning on cooling off anytime soon. This makes cooking really, really unpleasant, so today I decided to go raw.

For dinner I made gazpacho, heart of palm salad, and collard wraps. The gazpacho is really simple. Just throw some tomatoes, cucumbers, avocado, garlic, salt, pepper, and basil in the food processor and blend. It's meant to be cold, so it's good to make it in advance and then refrigerate it. I threw a bunch of veggies on top to make it crunchy.

The collard wraps were based on this recipe, minus the cumin (not my fave) and plus some garlic. That pecan filling is so good. I didn't end up adding sprouts because my sprouts were not looking so hot, and they can become a bit biohazardous. The wraps were still really good without them.

June 12, 2012

Today I made a miso noodle soup and pickled daikon and carrot salad, along with my usual kale and sweet potatoes. 

June 11, 2012

BBQ tofu today! Only one photo because I wasn't really feeling it today. I didn't really want to cook, and I wasn't all that impressed with what I ended up with, although that barbecue sauce never seems to fail.

I tried a different dry rub, made with smoked salt, smoked paprika, mustard powder,  and onion & garlic powders. It was REALLY good. The smoked paprika is turning out to be a really good ingredient to have around. I threw some in the sauce too, because why not?

I tried making sweet potato chips without oil today, because I'm trying to cook more healthfully and it really bums me out how many calories a little bit of oil can add to a meal. Whoops, should have gone ahead and used it anyway, they weren't very good. The more you know.

Hopefully I'll be in a better mood about cooking tomorrow. I have some brussels sprouts that are sitting around looking delicious and needing to be used.