Mic Check, *tap-tap*, 1, 2, 1, 2.. Is this thing on? Holy crap, people, it’s been a hot minute since my last recipe, hasn’t it? I can say with certainty that time has totally gotten away from me, no thanks to travels, exciting projects, and work. First, there was my trip to Michigan, which I briefly touched upon, then less than a week spent at home before I headed out to New York! Exciting stuff, I must say. But, now, I’m home and I’m finishing up The Great Vegan Pumpkin eBook! Yes, this eBook is filled with 20 recipes ranging from savory to sweet and healthy to downright decadent.
Oddly enough, the recipe that I’m showcasing today isn’t in said eBook. I actually made this smoky squash soup for a ladies’ night dinner, yesterday; along with a main course and dessert. What I love most about this, besides the flavors, is that it comes together in under a half hour, it’s oil-free, and the tofu sneaks in a decent amount of protein. Ta-dah! Topped with a crisp kale chip and you have yourself a faux-fancy dish that is perfect for warming up.
I’m also working on a Stuffed Seitan Roast recipe that I’m excited to take on. Nothing against delicious, pre-made holiday roasts, but making your own is just so satisfying. Make sure to check back next week for that recipe!
Happy National Taco Day! Yes, there is such a thing, and I have totally taken advantage of it. Not to mention, I had an insanely gorgeous bunch of purple kale that I wanted to use. Great timing, if I do say so myself. Before I say anything about this delicious dish, I wanted to let everyone know that I’m working on an eBook of my own, this month. I’m not even going to hint at it, I’m just going to flat-out tell you that it’s ALL about pumpkin recipes. Woohoo!
Ok, now that I’ve gotten that out of the way, let’s talk tacos. This recipe is incredibly easy to make, especially if you don’t make your own tortillas. Funny thing about why I ended up doing that, is because I didn’t want to go to the store and buy some mini tortillas. Weird how being lazy makes you do more work, right?
Overall, the tortillas were so worth it, and they were inspired by this recipe for whole wheat tortillas from Health Seeker’s Kitchen. Like I said before, though, if you don’t make your own taco-filling holders your efforts will be cut in half and I really like the sound of that. Top these bad boys with your favorite salsa, or too much Sriracha which is what I like to do, and serve!
Today, I am tired. Don’t ask me why, I really couldn’t tell you. So, I’m not feeling like my talkative ol’ self right now and will keep this relatively brief. This post was inspired by some mail that I received today, and I felt that making a sandwich of my own was highly appropriate. I looked around my fridge feeling a tad uninspired, when I spotted a block of tofu in the back! My first thought was smoky, but I feel like that’s all this blog has been lately so I went in another direction.
Marinated and baked tofu atop a little arugula, with a pile of sautéed onions, peppers and mushrooms on top. I added a little mashed avocado with garlic salt, but hummus would be great, too. Or, you could get a little weird (like I did) and lightly dunk your sandwich into the remainder of your marinade. It’s delicious, I promise.
Let’s talk about drinking for a moment, shall we? I really don’t drink very often, and lately, I have found myself not even finishing the beers that I start with dinner. So unlike me. I suppose that I just haven’t had the mindset nor the appetite for various liquors and brews (although, brews always sound better to me). But, every so often the stars align and I somehow I end up drinking double sweet tea vodkas (Dangerous!!) for a couple of hours and getting a bit giggly. Of course, that can only last so long before I wake up with a sweet headache and a little less coordination than usual.
It’s mornings like those where I hate to get out of bed, but I know that I need to get a good breakfast and some coconut water into my system. If you didn’t know before, coconut water is great for hangovers because it has lots of potassium; and it’s easier to get down than a banana. So, one morning, last week, this happened and I was yearning for a filling and savory breakfast. Clearly a smoothie just wasn’t going to cut it.
I tugged my refrigerator door open to find an assortment of fresh veggies and a block of tofu. Clearly, a tofu scramble was in my near future and I couldn’t have been happier at the thought of it. One problem I have with a block of tofu is that it’s not a single portion, but it’s kind of irritating (at least to me) to keep in around in a Tupperware container, just waiting to spoil. By adding a good amount of veggies and spices, this recipe is perfect for two people to share, even if you’re not hung over.