Tag Archives: tomato

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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Filed under Healthy Recipes, Savory Recipes

Roasted Cauliflower Tomato Soup

Hello beautiful people! I hope that you all survived the holidays without too much stress, and have a great plan for New Year’s. I don’t have anything in mind at this point, but I’ve always been one to wait until the last-minute. So far, the holidays have treated me fairly well. I spent Christmas Eve with Corey and his family, where I got to watch all of his adorable (very young) cousins tear apart wrapping paper and dance around with their presents. Christmas Day, was more about making dinner for everyone, which led to me quickly opening my (amazing) gifts then getting right to work at cookin’ my butt off.

As you may have seen on my Instagram, my Christmas Menu went something like this:

  • Golabkis (my recipe)
  • Deviled Tofu (Recipe adapted from Vegan Crunk)
  • Green Bean Casserole (Recipe adapted from Fat Free Vegan)
  • Mashed Potatoes (Potatoes, Earth Balance, Soy Milk, Onion Powder, Garlic Powder, Salt)
  • Sweet Potato Casserole (Crunchy Oat Topping, Sweet Potatoes, Apples, Cranberries, Pineapple, etc.)
  • Persimmon Cheesecake Shots (Like this recipe but in smaller glasses)
  • Plus, my mom veganized her recipe for Spinach Dip (breakthrough!) and it was freakin’ amazing.

Overall, lots of awesome eats. Kinda glad that I decided not to make stuffing because that would have been entirely too much food.

After all of the eating and belt-loosening Corey, my friends and I played a few rounds of Uno! Who doesn’t love Uno? Don’t answer that question if you don’t like it, you’ll hurt my feelings. But, seriously, I didn’t win once! My friend Caroline won 4 times, clearly the Uno Champion; I don’t believe for a second that she hadn’t played the game for 15 years. ;) Then, there was Duchess, totally tuckered out from the excitement of the day.

Now, we are almost to the new year and I wanted to offer up a recipe that you can make in around 30 minutes, that tastes great, but is also healthy. Basically, this soup is the perfect winter, weekday meal! Roasted cauliflower adds a little more flavor to the severely underrated veggie, while the chickpeas fill you up and the chard touts its deep green veggie nutrients. I’m a huge fan of tomato soups, so I’m surprised it has taken this long for me to post another one; but I feel that this dish is a huge success!

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Grilled Mac ‘n’ Cheese BLT

Straight up, this sandwich is not the healthiest thing on the planet. But, I’m sure you’re all thinking, “Duh!”. I mean, the theme for this month is mac ‘n’ cheese, that alone is something to celebrate, and I’m not expecting you to eat mac every day. Or am I? Either way, this sandwich is the best of three worlds, and you should enjoy it. It’s no Buffalo Chickpea Mac, but it’s damn good.

You’ve got your creamy mac ‘n’ cheese, and you marry it with the refreshing BLT, which makes it a more cool weather-appropriate sammich. On top of all that, literally and figuratively, you grill it! Also, I have to say that I received a Panini press this past week and I’m addicted, hence this recipe.

For example, I held a b-day get together at my house this past weekend, where I had a legit cheese platter out (courtesy of Artisan Vegan Cheese, as mentioned previously), SO many vegan cupcakes (thank you to those that brought them!) some healthier sides, then.. then there was the grilled cheese bites. For a solid hour I was cranking out different grilled cheese sandwiches and cutting them into bite size pieces. Basically, if I was an attendee at my party, I would have been stoked (and sad about my pants getting tighter). Overall, it was a great time, and it was nice to see so many friends in one place. :)

Back to the sandwich, this thing was super easy to make. Even with taking photos and writing down the short ingredient list, it probably took my 30-45 minutes. That includes the semi-clean up, plus setting up the final shot. BOOM! So easy. To give you some perspective, it usually takes me a couple of hours for each recipe, not including doing the dishes and taking down my props, etc. Oy. The time certainly adds up!

Luckily, you don’t have to worry about that. You can just whip this thing out and chow down! Plus, I made it a single serving recipe, so you can indulge without being tempted further by leftovers. Maybe you have more restraint than I, but that is a serious problem in my kitchen! ;)

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Filed under Savory Recipes, Vegan MOFO!

Cheezy Butternut Squash Macaroni + A Giveaway!

I am fortunate enough to have a copy of Vegan Slow Cooking for Two or Just for You, in my possession, and I have to say that I’m really excited about this cookbook! I almost never use my slow cooker because the recipes that come out of it are massive, and like she mentions in her book, I don’t feel like eating chili for a week straight. Luckily, this brief review and giveaway ties right in with the Born to Mac MoFo festivities, because of this tasty recipe for Cheezy Butternut Squash Macaroni!

Vegan Slow Cooking for Two or Just for You

This recipe is a little different from most that you’ve seen this month, because it has some comforting Fall herbs and a delicious dose of garlic. Not only that, this pasta is super easy to make, much like a lot of recipes in this cookbook. There are a set of ingredients that you put in at the beginning of the day, and a couple more before serving, and you’re set! The smell of garlic, rosemary and thyme had my whole family salivating.

Another recipe that I tried from this book was the Creamy Tomato Basil Bisque. I’m a total sucker for Tomato Bisque, in general, but you throw in the ease of using a slow cooker and some basil? I’m all yours. Of course, I kind of messed this up by forgetting that I was cooking it, so I REALLY slow cooked the tomatoes. But, you know what? It tasted great anyway. Success!

Other recipes in this book that I want to try out are the Chocolate Pumpkin Brownie Breakfast Quinoa (WHAT?!), the Lavender Rose Valentine Cocoa, the White Bean Quinoa Gumbo and so many more. The photos are by my friend and extremely talented photographer, Kate Lewis, and they are absolutely drool-worthy.

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Filed under Giveaways!, Healthy Recipes, Holidays, Savory Recipes, Vegan MOFO!