Archive for April, 2012

postheadericon Tofu Fajitas

Tofu:

1 Package Extra Firm Tofu, cut into long slices

1/4 tsp each: Cumin, Chili Powder, Garlic Powder

1 Tbs Veg. Oil

1 Tbs Braggs (soy sauce)

– Cook tofu in frying pan until crispy (med-low heat). Set aside and add veggies to the same pan.

Veggies:

1 large Pepper

1 large Onion

2 Zucchini

1/4 tsp each: Cumin, Chili Powder, garlic powder

1Tbs Veg. Oil

1 Tbs. Braggs (soy sauce)

– After setting aside tofu, add additional oil, braggs, and spices and veggies cut into strips.  Cook on high heat until veggies start to soften.

– Serve in flour tortilla or over Quinoa or Rice

postheadericon Pasta and sauteed green beans

1 Box Pasta

Fresh Green beans

1 large red pepper

1 medium onion

1 can Chick peas, rinsed & drained

2 cloves garlic

salt, pepper, dried basil, sugar to taste

olive oil

 

– While water is boiling, cut up all veggies and saute over med-low heat in olive oil and seasonings (add chickpeas once veggies are cooked)

– Cook pasta as directed, drain and dress with olive oil and some additional salt & pepper

– Top pasta with veggies

 

 

postheadericon Roasted Cauliflower Curry

Roasted Cauliflower Curry

Cubed Tofu

Olive oil

3 Tbs Curry Powder

1 tsp cumin

1 tsp ginger

1 tsp salt

1 onion, sliced

1 cauliflower head, cut into small pieces

3 large carrots, peeled and chopped or baby carrots

Cooked rice

 

–       Preheat oven to 450

–       In a skillet over medium heat, cook onions and all spices in olive oil until onions start to soften

–       Mix all ingredients together – make sure everything is coated with spice and onion mixture. (may need to add more oil)

–       Bake for about 30 minutes – stirring 2-3 times

–       Serve over rice (I made a coconut-jasmine rice this time)

postheadericon Eggplant Sauce

Eggplant Sauce

*A FAMILY  FAVORITE*

 

1 medium eggplant, cubed

1 onion, chopped

1 red pepper chopped

4-5 cloves garlic

Bunch fresh basil

Salt& pepper to taste

Sugar (1Tb more or less to taste)

Crushed red pepper, a dash

Olive oil

Crushed Tomatoes, 1 large can

–       In a large pot, place eggplant, onion and peppers in seriously coat with olive oil, sprinkle with some salt, pepper and sugar

–       Cook over medium-low until eggplant is soft (about 10 minutes)

–       Add crushed tomatoes, garlic, fresh basil, sugar, salt, pepper and crushed red pepper to taste

–       Cook over low heat for another 10-20 minutes.

–       Serve hot over pasta.

postheadericon Fresh Clementine-Spinach Salad

Fresh Clementine-Spinach Salad… YUM! 

1 package of baby spinach

2 clementine’s, peeled and separated

Sliced almonds

Dressing: Olive oil, balsamic vinegar, orange juice, salt & pepper

*Light, fresh and delicious*

postheadericon http://www.mfablog.org/2012/04/celebrate-easter-vegan-style.html

postheadericon BLACK BEAN COUSCOUS topped with TOMATO SALAD

BLACK BEAN COUSCOUS topped with TOMATO SALAD – QUICK AND EASY! 

–       1 Cup uncooked Couscous

–       2 Cups Water or broth (I usually do ½ and ½)

–       ½ onion, chopped

–       2-3 cloves of garlic, chopped

–       Olive oil

–       Frozen (or fresh) corn

–       1 Can Black Beans, rinsed/drained

 

Tomato Salad:

–       2-3 fresh tomatoes, chopped

–       Fresh basil

–       Olive Oil

–       Salt & pepper to taste

Put chopped tomatoes and chopped basil in a bowl, generously drizzle with olive oil, season with salt & pepper

 

In a pot, sauté onion & garlic and corn in olive oil for about 2 mins.  Add water/broth bring to a boil.  Add Couscous & black beans, cover  and let sit for 5 minutes until the water is absorbed.  Top with tomato salad and serve!

postheadericon Carciofi – Italian Stuffed Artichoke

- Vegan Friendly Breadcrumbs – I toast vegan bread and then blend in food processer – season with salt, pepper, garlic, oregano & basil to taste

- Fresh Artichokes, cleaned and trimmed – cut off all the pointy tips and trim stem

            Starting from the outside leaves, fill with breadcrumbs until you reach the center.  Put in large pot with a small amount of water on the bottom (about an inch deep), drizzle stuffed artichokes with olive oil, cover pot and cook on low – steaming artichokes.  Cook until leaves are tender (about 45 mins)

 

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