I went on my Lasagna binge the end of last year and created this recipe along the way. It’s a pretty quick formula and adds great flavor to many dishes.

This is what you will need:

1 block extra firm tofu 1 recipe Creamy Soy Cheese (with some adjustments)

That’s it…basically.

Putting [...]]]>

I went on my Lasagna binge the end of last year and created this recipe along the way. It’s a pretty quick formula and adds great flavor to many dishes.

This is what you will need:

1 block extra firm tofu
1 recipe Creamy Soy Cheese (with some adjustments)

That’s it…basically.

Putting it together, let’s start with the creamy cheese base.

Follow the Creamy Soy Cheese recipe with these adjustments to the ingredient list:
1. Increase lemon to juice of 1 whole lemon

2. Add 1 and 1/2 Tablespoons of dried Basil

3. Add 1 Tablespoon of Dried Parsley

4. Increase salt to 2 tsp. This will make the mix a little salty, but you’re adding it to flavorless tofu, so it will even out.

And no jalapeno! Finish processing the cheese according to the recipe and put to the side.

In a large mixing bowl, crumble a block of extra firm tofu. Use a masher to break up the crumbles into smaller pieces.

Add about half of the Basil infused creamy soy cheese and mix.

Keep adding the cheese mixture until the ricotta is a cottage cheesy consistency. You do not want it too runny or liquidy.

And there you have it! Use for lasagna, stuffed shells, manicotti or as a dip. Be careful though, your children or love ones may get forceful when asking for seconds.

Abba, give me some more! Don’t think I don’t know how to use these. Gilbert Arenas taught me how!

See what you did Arenas? It’s all fun and games until the youth get inspired by you. Note to self, don’t make Tofu Ricotta while the children watch the Wizards play.

This is basically a follow up to my pita recipe. If you were wondering what the heck to put in your pita besides PB&J which works just fine in a pinch. But who goes through the process of making fresh pita, only to put some peanut butter and jelly in it?

You can [...]]]>

This is basically a follow up to my pita recipe. If you were wondering what the heck to put in your pita besides PB&J which works just fine in a pinch. But who goes through the process of making fresh pita, only to put some peanut butter and jelly in it?

You can put whatever you want in your pita, I just happened to put fresh homemade eggless salad in mine the last time I made it.

This eggless salad is made with tofu and if you never liked tofu, you never had MY eggless salad. This will cause you to think about tofu in new ways. After eating this you will have a deep and profound respect for tofu.

Making this eggless salad requires some advance preparation. The tofu must be frozen and then defrosted, so I suggest that once you make this eggless salad, to always have a couple blocks of tofu in the freezer. That way, when you get a craving, you can just pull out a couple blocks before going to work and have it defrosted and ready to use by the time you get home.

This tofu is frozen solid and thank goodness my wonderful husband reminded me to take a picture. The tofu for this salad can be either firm or extra firm, although I prefer extra firm tofu myself.

Defrosted and squeezed tofu. Squeeze out as much water as you can. This particular brand I squeezed while it was still in the packaging.

After squeezing, your tofu should look something like this. Yes, freezing tofu changes the texture and in my opinion, it has a better mouth feel for something that you would term an eggless salad.

Next, crumble the tofu into a large bowl. It can be as fine or as chunky as you want it. It’s up to you. I like mine a little on the chunky side.

Dump in 1/2 a cup of relish, sweet or dill. Whatever floats your boat.

Then throw in 3 cloves of garlic crushed, 1/4 cup of diced red pepper, 1/4 cup of diced onions (I used leeks, cause they were handy)

Don’t forget to dice a stalk of celery.

And a nice handful of dill. Isn’t dill the most delicious herb?

Please don’t leave out the capers! Make sure they’re from Trader Joe’s, like practically everything else in this blog.

2 Forkfuls should do.

At this point you could throw in some vegan mayo or make your own. I chose the make my own option. You will need:

A cup of soy milk

A teaspoon of vinegar. Apple cider vinegar or even lemon juice will do, however I like rice vinegar for this.

Blend the milk and vinegar on high while slowly adding a stream of vegetable oil. Stop pouring when hole in center closes. Sorry! No picture, I forgot. Cooking when hungry again! Now you have vegan mayo! The quick and dirty version I might add.

Dump in about 2 cups mayo (you may have some leftover) and stir it all up. You may need to add the rest of the mayo (I like mines with a lot of mayo). It’s up to you. Add a squirt of mustard on top and stir that in. At this point add salt to taste and mix very well after seasoning.

Enjoy!

As promised over a week ago…I present to you the fantastic, the dynamic, the extra super delicious…Wish Tacos! Why the name ‘Wish’, because you are going to wish you can make them right now and after you eat them you’ll wish you won’t have to wait too long before you make [...]]]>

Wish Tacos!

As promised over a week ago…I present to you the fantastic, the dynamic, the extra super delicious…Wish Tacos! Why the name ‘Wish’, because you are going to wish you can make them right now and after you eat them you’ll wish you won’t have to wait too long before you make them again.  Or it could be that they are sort of like fish tacos, but I am vegan so I named them Wish Tacos!.  That’s what us vegans do…think of snazzy names for recipes inspired by carnivorous meals.  You see I even made the exclamation point part of the name.  Am I cool or what?

This is another creation by my lovely wife (but I take credit for the name).  A good friend of ours that we haven’t seen for a few years was in Chicago for a few days and we made this meal for her and her new bo.  In reality, she actually jumped right in and helped Laviyah make the dinner for us men.  So if you notice a new set of hands in the pictures, those belong to Lori.  She actually tried to bogard every shot.  She must have been starved for camera attention back in D.C.  I’m happy we could satisfy her hand modeling craving.

I have a ton of shots like this.

And this!

Every time I attempted to take a picture of a food item, there’s Lori jabbing her hands or head into the frame.  There you go Lori.  You’re a superstar now.  Your hands have appeared on our world renowned food blog.  Maybe one of our 3 followers will offer you a hand modeling contract.  Now, can we do our job and get to detailing this recipe for everyone?

The recipe calls for one package of extra firm tofu.  Freeze the tofu overnight and take out to thaw about 3 hours before use.

Have your friendliest hand model squeeze out excess moisture from thawed tofu block.  Use a small clean plate or  a hand towel and press down.

Cut tofu block into sticks.  A block should yield about 18 to 20 sticks.  Place sticks into a square dish for marination.

Marinade:

• 1/4 cup fresh lime juice
• 1 teaspoon cumin
• 2 tablespoons Extra Virgin Olive Oil
• 1/8 teaspoon cayenne pepper
• 1/8 teaspoon sea salt
• 2 tablespoons nutritional yeast
• 2 tablespoons Bragg’s Liquid Amino
• 2 teaspoons granulated Kelp

Add these ingredients to tofu and combine well.  Let stand for 15 minutes.

Battering:

We will need 3 bowls for our 3 step battering process.

1. 9 0z of Panko Breadcrumbs
2. 12 oz plain soy yogurt – thin out with 1/4 cup marinade
3. Flour mixture which includes:

• 1/2 cup all purpose wheat flour
• 1/8 teaspoon cayenne pepper
• 2 teaspoon sea salt
• 1 teaspoon chili powder
• 1 teaspoon granulated kelp

Now for the fun part, frying these babies up.  There are two ways you can do this.

1. For the professional chef – In a medium size sauce pan (10 quarts or so), heat up 4 cups of vegetable oil to 365 degrees.  Deep fry 3 to 4 tofu pieces at a time until golden brown
2. For the lay-cook (like myself) – I don’t have one of those fancy thermometer thingies so I wing it in a deep dish cast iron skillet.  Add vegetable oil to your skillet until it is about 1 inch deep.  Heat on medium heat.  Pan fry 3 to 4 pieces at a time until golden brown on each side.

Here’s our line up.  Pictured from left to right is the Panko breadcrumbs, the yogurt mixture and the flour mixture.  My stove is on the left side of my counter, so I will be moving from right to left (That’s the Jewish in me).  Line up your ingredients so you have a nice flow to the fryer.  The order is:

1. From marinade to flour mixture
2. to yogurt mixture
3. to Panko
4. to fryer

Let’s get a visual:

Dredge marinated tofu stick in the flour mixture. {Like my fancy slippers?}

Yo!  Gurt!  Next into the soy yogurt mixture.

Lastly, the Panko breadcrumbs.  Why Panko?  They fry up to a beautifully crispy golden brown.  Panko also gives a suprisingly light coating also.  It doesn’t soak up as much oil as some other breadcrumbs seem to do.

Drop the sticks into the oil and let the magic of scolding vegetable oil do its wonders.

Once bottom has reached its golden brown goodness, flip and fry other side the same.

Yep, vegans have oil addictions to.  Just look at that, a tower of fried tofu decadence.  Out of the fryer, let your sticks drain on some paper towels or, for Trader Joe’s obsessed shoppers like myself, some pieces of brown paper bag. It will be hard not to snack as you fry, but limit yourself to one or two, the final Wish Tacos! will be worth the wait.  Believe me, you’ll want to save some tummy room for seconds.

For the taco shell, we’ll be using a corn tortilla.  This makes a soft taco style, easier to eat than those crunchy shells that break into a million pieces after one bite.  Of course, I am using a Trader Joe’s brand.  Look at the ingredients: White Corn, Water, Lime.  That’s what I like, the fewer the ingredients, the better for you.

You will want to heat the tortillas up.  Eating them out of the package is too sour raw tasting.  Using a skillet, heat up a dash of vegetable oil on medium low heat.  Throw in your tortilla.

Heat up each side to a light golden color; just enough to heat tortilla evenly and it becomes flimsy.

Take out of skillet and lightly sprinkle each side with Kosher salt.  I recommend using a clean plate. Sorry, this shot was before my seconds.  The first round went right into my mouth, had no time to take pictures!

To assemble:  For each tortilla, add two tofu sticks and top with Cilantro Cole Slaw and diced tomatoes.  If you’re feeling a little frisky, add some vegan sour cream as well.  UMM, UMM, UMM! These tacos are tasty as tasty can be!  We served these with some Black Bean & Roasted Corn Salad.

Thanks to my dynamic wife and our friend, Lori, for a fantastic meal and lovely evening.  It was great seeing you, Lori, and catching up.  Take a bow for your efforts…

Well, instead of a bow, I got a head turn hair toss.  A true kitchen Diva star!  Even my wife is awe stuck at Lori’s amazingness.

A parting shot of the Wish Tacos!  Don’t you wish you can eat some right now?  Well, go ahead and make em.  You won’t be mad.

Sandwiches may possibly be the world’s most perfect meal.  Two slices of bread bookending an endless array of combinations.  I can eat anything between two slices of bread…and I mean anything.

R U serious…anything?

Let’s see…I have eaten spaghetti sandwiches, mac n’ cheese sandwiches, [...]]]>

Marinated Tofu w/ Ste Martaen Smoked Gouda vegan cheese

Sandwiches may possibly be the world’s most perfect meal.  Two slices of bread bookending an endless array of combinations.  I can eat anything between two slices of bread…and I mean anything.

R U serious…anything?

Let’s see…I have eaten spaghetti sandwiches, mac n’ cheese sandwiches, beans n’ rice sandwiches, Vegenaise and ketchup sandwiches, cucumber and cheese sandwiches, hummus sandwiches, bean curd sandwiches, lasagna sandwiches, seaweed and couscous sandwiches…the list goes on.  I think you get the point…I love sandwiches.  But besides eating whatever is leftover from last night’s dinner in between two pieces of bread, I can make some rather wonderful sandwiches – really, I can.

The Marinated Tofu sandwich is definitely one of my favorites.  It is full of flavor and great to send to school in your vegan child’s lunchbox.

You’ll need:

• One block of Extra Firm Tofu sliced in 1/4 inch pieces – this should yield about 12 to 13 pieces

• Layer and arrange in a dish to await the marinade

The Liquids:

• 3 tablespoons Extra Virgin Olive Oil
• 3 tablespoons Bragg’ s Liquid Amino

• Drizzle olive oil and liquid amino over the sliced tofu

The Dry Seasonings:

• 1/2 tablespoon Nutritional Yeast
• 1/8 teaspoon ground coriander
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon granulated garlic
• 1/2 teaspoon dried basil

• Add your dry seasonings to the party and work into the tofu.  You’ll need to flip, rotate and massage the tofu to distribute all of that luscious flavor.

Now that your flavors are all mixed in, you can serve immediately or marinate overnight to intensify the flavors.  I usually serve right away because I am impatient…and greedy!

For your sandwich assembly:

Alright everybody…STOP!…It’s veggie time!

• Lettuce leaves – washed and dried (I am using red leaf here)
• Plum tomatoes – sliced
• Green onions – finely sliced

And of course, Vegenaise.  We are using the Grapeseed variety, or purple label, because it utilizes the healthiest oil.

Let’s put this sammie together, shall we?

• Spread a little or a lot of Vegenaise on your bread and sprinkle some dried oregano and granulated kelp.

• Add your marinated tofu to one side of the bread and drizzle some of the marinade on the other side for that extra punch of mouth watering, spectacular sandwich flavor

• Add some green onions

• Slice up some Ste Martaen Smoked Gouda vegan cheese

• Add the Smoked Gouda vegan cheese

• Add tomatoes, then lettuce.

Another masterpiece.  Job well done!  Serve with some of your favorite chips or some Goodness Rice Cakes and you have yourself a terrific lunch or light dinner.

A bonafide winner!  For you and your children.

Now that’s good eatin’!

Nahum St. Martin