Tag Archives: arugula

Herbed Tofu Tomato Salad

After cooking non-stop for that last photography project, I have to say that my enthusiasm for making food hasn’t been the same. As far as fun recipe ideas go, my brain has been exploding with them. But, when it comes to putting some actual food in my fridge, I have been less than successful at it. ;) Luckily, the tomato plants in my backyard have been poppin’ off and gave me a great head-start on this dish.

I was partly inspired by a plate that I had at Mohawk Bend’s Authors Worth Celebrating dinner, starring Randy Clemens. There was a spiced Caprese salad where the Mozz was actually tofu marinated in a salty brine. It tasted great, so I thought that I’d give it a go at home and see what I could come up with. Secondary inspiration came from some herbed feta cheese that I used to eat in my pre-vegan days. While the texture is a bit different, I feel like this is a good sub and my mom (who really likes cheese) even liked it!

Pair the salty, herbed tofu-cheese with ripe tomatoes, peppery baby arugula and a squeeze of fresh lemon together and you have yourself a simple, seasonal salad that makes a great side dish. Am I saying that you shouldn’t try to eat this in one sitting? Absolutely not! Go for the gold! And don’t forget to let me know how you felt about it.

Before I give you the recipe, I’d like to know how everyone’s doing! How’s your Summer, thus far? Have you done anything exciting, or are you eating anything drool-worthy? Let’s hear it! :)

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Buffalo Chickpea Ranch Pizza

To tell you the truth, I’ve been trying to get this recipe out to you guys for MONTHS! Now, I’m so glad that I finally have the time to share it. Of course, you know how much I love the Chickpea/buffalo sauce/ranch combo as shown by this mac recipe and this nacho recipe. So naturally I had to add to this delicious food family by making a pizza version!

I actually made this twice, once as an experiment for a friend and I, and a second time to nail down all of the measurements. I could easily eat this pizza once a week, or maybe more depending on how many feels I have. ;) Each person that got their hands on a slice may agree with me, as it got rave reviews!

You really can’t go wrong with a combination like spicy buffalo sauce, crunchy celery, chickpeas, fresh cilantro, peppery arugula and a vegan ranch sauce that some readers claim to be the best they’ve ever had! Believe me, I take that as a huge compliment, as I’ve tasted many a delicious vegan ranch in my foodie adventures.

Aside from this fabulous pizza pie, I’m pretty excited to bring back some more creative recipes to Vegan Yack Attack. Will there still be plenty of cookbook reviews and giveaways? Of course! But, now I have the time to give you some breaks from those types of posts with some crazy recipes. Oh, have you heard? Vegan MoFo is back in September and you better believe that shit is going to get REAL!

So, go ahead, make this jaw-dropping pizza for your friends and family and get them excited about some solid vegan eats. :)

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Apple Fennel Seitan Dogs

HELLO BEAUTIFUL PEOPLE! Long time, no see! :) Let me say that I’m sorry for the absence, there has been a hell-of-a-lot of things going on over here and clearly posting on my blog was not one of them. But, I’m back for a bit, with some delicious recipes that I can’t wait to show you. Because of all of the cooking that I’ve been doing (cookbook photography for Cupcakes & Kale!), it has been a little hard to prepare for me being gone in April to work Coachella again. And instead of boring you with words, I’ll show you some of what’s been happening with me via photos!

Expo West Happened (I know it’s a bit belated, but would you like to know what my favorite products were from it? Let me know in the comments!)

I finally organized my linens! (I may do a DIY post on that)

I interviewed for a part-time job at Whole Foods Laguna Beach (Prepared Foods) and got it!

Bandit got a trim!

Processed with VSCOcam with f2 preset

I helped shoot a funny cooking video! (Photo courtesy of Jenny Bradley, editing by me)

Jackie Sobon Photographer

Baking for the book

Muffins

My younger (goofy) sister is in town from Phoenix! <3 (She’s going to hate me for this)

Goofy Katie

AND I got a haircut, woohoo!

Now, back to the food! I was inspired by my favorite new Apple Fennel Coconut Bacon Flavor from Phoney Baloney’s, and knew that I had to make some sausage. Plus, it’s Spring which means it’s time to break out the fennel and grilling it with onions makes it even better. The apple is subtle and gives the seitan just a touch of sweetness while the fennel seeds bring the flavor, and some extra spices to make it all awesome.

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Garlicky Butternut Squash Sandwich

I’m a little worried, and it’s probably not what you think. I may or may not be addicted to sandwiches. Of course, there are worse problems to have, but I used to be indifferent to the carb-loaded, tasty meals. If I saw one that looked good, I’d go for the wrap (which are also very good) without a second thought. Now, I’m stuffing whatever combination of foods I can between two toasty slices of bread to see what I can come up with.

What makes sandwiches so appealing is that they are pretty low-maintenance, relatively easy to eat (depending on how large you make it), and damn delicious. With all of the recipes that I’ve been making for the Great Vegan Pumpkin eBook and the Fall Vegan Cuts eBook I’ve been low on time for much else, and this sandwich really hit the spot. In it are a few of my favorite things: Arugula, Garlic, Vegenaise, and obviously, Butternut Squash.

These ingredients are easy-to-find and (mostly) healthy! Although, after all of the squash that I’ve been eating I may turn orange. But, I digress, the warm, roasted butternut squash against the peppery arugula and toasted bread create a wonderful world of flavor and texture. Go ahead and throw some Roasted Garlic Vegenaise in that bad boy and you’ve got yourself a party!

You could easily make your own Vegan roasted garlic mayo but roasting a head of garlic, with the top chopped off and brushed with olive oil, at the same time as your butternut squash. Then blend it with a cup of vegan mayo and you’re good to go. I dare you not to eat this on everything that you can. I’ve had to switch between this flavor and the chipotle so that I don’t OD on either one. (SO GOOD!!)

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