Tag Archives: kale

Indian Butter Tofu

For the last guest blogger of the month (there are still a few more coming!), I present to you the fabulous Kylie from Fellowship of the Vegetable! Kylie and her husband, Geoff, make a great team of creative chef and food photographer (respectively), as you can judge by this amazing Indian Butter Tofu. They’re certainly one of my favorite vegan couples, especially since I’ve had the pleasure of hanging out with them. Not to mention, Kylie has a cool store for vegan hats and embroidered kitchen towels on her site that you MUST check out!

Indian Butter Tofu

Hello Vegan Yack Attackers! I was so honored when Jackie asked me to do a guest post on her blog because (without letting my geek show too much) I’ve been a huge fan of hers for quite some time! This blog was one of the first ones I found when I went vegan and I was in awe (possibly drooling a little) over all the amazing food here. I was super excited to finally meet her in person last year and she’s so much fun to hang out with. So, thank you Jackie for having me on here to share my Indian Butter Tofu!

I have always been a huge fan of Indian food and one of my all time favorite dishes before going vegan was Butter Chicken. The creaminess and the spices were like a party in my mouth and I never ordered anything else at Indian restaurants. When I gave up meat and dairy I thought about how much I would miss my beloved dish and a single tear would run down my face. Seriously though when I really thought about it, it wasn’t the chicken itself I was going to miss but the creamy dreamy sauce that covered it and I knew that I would be able to veganize that shiz!

Indian Butter Tofu

I experimented a lot and it took me quite a few tries to come up with the perfect combination of ingredients  to make a sauce that tasted like the one I fell in love with from my local restaurant. I used different non-dairy creamers like soy and coconut, canned tomatoes, various spice ratios and fake chicken but nothing quite hit the spot until the one I’m sharing with you today. Even my husband, who claims to not like Indian food, went back for seconds for this dish. Instead of fake chicken I used dry-fried tofu which added a great mouth feel.

I think the trick is in the homemade cashew cream and fresh tomatoes, it gives it a great depth of flavor. I found the soy creamer gave it too much of a chemical taste and the coconut made it too curry-like. Cashew cream is super easy to make – just soak raw whole cashews in water overnight, rinse then blend with more water until creamy. If you’re deprived of a high-powered blender such as myself, you may have to strain it through a nut milk bag. I like to do this at the beginning of the week and keep it in a mason jar in the fridge for recipes and coffee during the week.

Indian Butter tofu

You can serve this over rice or quinoa, but I opted for kale massaged in coconut oil because I like having some greens for color. Enjoy!

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Cauliflower Fried Rice

Another week, another stellar guest blogger, and today I’m thrilled to have Nicole from A Dash of Compassion share a recipe with all of us! She takes beautiful pictures, plus has some mind-blowing recipes on her blog. Not to mention, Lisa Pitman and her have put together some great eBooks, like Edible Gifts (all vegan)! So, without further ado, here is her tantalizing recipe for Cauliflower Fried Rice. :)

Cauliflower Fried Rice

Ah, January, the first month of the year is already drawing to a close. As completely amazing as 2013 was, I have big plans and long lists to accomplish for this year. It’s a fresh new start and I’m excited about what’s to come.

With so much going on, I’m embracing 2014 with simplicity on the food front. I adore one-pot meals that are delicious yet realistic and achievable with busy schedules. Brown rice with colourful stir-fried veggies is a staple in my house, but I’ve recently discovered grated cauliflower to replace rice for a more nutritious and vegetable-packed meal. Have you tried it yet? I have to say, it is incredible and super simple.

Cauliflower Fried Rice

If you own a food processor, this is the time to use it. Simply pulse the cauliflower into rice-sized pieces and then throw it into a pot with other stir-fried veggies and you’re good to go! This particular “fried rice” recipe also makes use of smoked tofu, shiitake mushrooms, edamame and kale, along with the fresh flavours of ginger, tamari and sesame oil to round out the dish. To cut down on the oil for frying the vegetables, I prefer using veggie broth to add more flavour.

Thank you to the wonderful and talented Jackie for allowing me to share this recipe with you today!

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Kale Salad with Orange, Fennel & Black Olives

For my second guest blogger of January, I give you, Gena Hamshaw of Choosing Raw! *The crowd goes wild!* Gena is a smart, kind, and down-to-earth lady who happens to be a fantastic vegan blogger. I was fortunate enough to attend one of the classes she was on the panel for at VVC last year, but unfortunately wasn’t able to formally meet her. She brings a healthy, yet well-rounded, perspective to vegan dishes and has decided to share this gorgeous salad, with us!

Kale Orange Fennel Olive Salad

It’s January, which means that everybody is talking about salad. As someone who considers salad to be her all time favorite food, I’m of course never disappointed to see it getting the culinary attention it so richly deserves. But I do think it’s a shame that salads are so often associated, at least during resolution season, with words like“skinny,” “slim down,” “cleanse,” or “diet.”

Kale Orange Fennel Olive Salad

Sure, salads are healthy. And depending on how you prepare them, they can also help to lighten things up after all of the holiday indulgence. But salads don’t have to feel ascetic. In fact, I think they can be one of the most satisfying plant-powered meals out there, offering us endless texture, variety, and flavor. Love crunch? Add some toasted chickpeas, some nuts or seeds, or some crumbled crackers of your choosing. Got a sweet tooth? Pile your salads high with sweet roasted root vegetables, candied pecans, or dried fruit. Craving protein? Sear some tempeh or tofu cubes and add them to your bowl, or smother your salad in a creamy hempseed dressing. We all know that salads are lovely vehicles for leafy greens. But they can satisfy you in ways that go far beyond the requisite health benefits, too.

Kale Orange Olive Salad

I love this salad for a lot of reasons. First, it shows off the beauty of raw kale, which is a delightfully hardy salad base. Kale salad is one of the few that will keep overnight, so you can make a bunch and enjoy leftovers for days. It’s also got tons of texture, fiber, and nutrition.

Second, this salad feels, for lack of a better word, gourmet. Pitted black olives add wonderful saltiness and umami, while orange adds sweetness and a touch of acid. Fennel, an oft-neglected winter produce star, adds crunch and freshness to the meal. Taken together, this salad is intensely flavorful, varied and interesting enough to please anyone. Even a salad skeptic. Here’s how to make it.

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Mushroom Lentil Spaghetti Squash Casserole

Remember last week, when I said that I’d give you a delicious, healthy recipe? I’m sure you’re looking at the title and photos and thinking, “Creamy Mushroom Casserole? Healthy? Seriously, lady?” My answer to those is, “Yes, Yes and most definitely.”

This recipe brings the comfort of homemade casseroles to the table, while being filled with protein, fiber and little-to-no fat! I love using spaghetti squash in place of pasta, because it’s low-calorie, very filling, has potassium and all of the other nutritional benefits of winter squashes. Soft tofu takes the place of heavy cream to keep the protein count up in a semi-sneaky way. Mushrooms, lentils and kale are simple ingredients that give the dish excellent flavor!

Basically, it’s too cold for most of the country to be eating cold things (or wanting to at least), but you still want to spring back from the decadent meals of the holidays. That’s what makes the casserole perfect for this time of year!

Oh, and I can’t forget to mention that I’m going to have some FABULOUS bloggers guest posting on Vegan Yack Attack this month! These people are all amazing and I truly can’t wait to show you what recipes they have to offer. No to mention, the recipes will all be healthy to help us start the new year off right!

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