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!
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!
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!
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.
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!
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.
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.
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!
Oh, Quiche. This meal brings up so many feelings and memories, ones of comfort and family time; and maybe a little over-indulgence. When I was younger, I would always get really excited when my mom brought out the premade pie dough to thaw out, because I knew what we were in store for later that day. Typically she made two different types of Quiche, one was ham & cheese and the other was spinach & cheese. Both had lots of egg, cheese, condensed milk and probably some other things that aren’t terribly good for you.
But, man, the aroma that they had when they were baking. It would fill the house and hug you, while infiltrating your nasal passages. It was hard to wait for it to cool down until it was ready to eat! Although, I still have that problem, as you can see by my last picture. Now, I’ve made something similar to a Quiche before, and it turned out great. This time I wanted something comforting but still healthy, and definitely convenient.
Here it is, a Broccoli Cheddar Quiche! I had my mom try it out and she gave it her stamp of approval, so I’m pretty confident that you’ll be able to serve this with a smile, knowing that people will like it. While this Quiche isn’t necessarily a labor of love in that it takes a lot of work, it does take some time, so plan accordingly. I’m lucky enough to have premade whole wheat vegan pie crusts at my local Sprouts Market, but you’re welcome to use your favorite 9″ pie crust recipe.
This is a vegan food blog, run by Jackie Sobon, that covers everything from indulgent desserts, to healthy dinners, and even raw recipes! I also write up restaurant reviews and am sort of a beer snob. You'll find that there is something for everyone, here!
If you would like me to contact me about photography jobs, testing out a recipe, review your restaurant or just have a question you'd like me to answer email me at: [email protected]!