Nachos!

When you're a man (or woman), sometimes you like to make nachos and watch Nacho Libre. It's for fun.

This movie actually has nothing to do with nachos the food ("Nacho" is a nickname for Ignacio), but I can't help but crave nachos whenever I think of the title.

Where are the chips? They're buried under cheesy sauce (made with 1 1/2 C soy milk instead of 2 C), refried black beans, Tofutti Sour Supreme, salsa, jalapenos, and cilantro.

o o x x o o X o X X x

Italian Tofu Scramble!

Sunday is scramble day! I love whipping up a good tofu scramble with leftover ingredients from the previous week. Last Sunday I made this Italian style scramble with onion, red bell pepper, marinara sauce, Daiya mozzarella, nutritional yeast, and fresh basil.

Ciao bella!

The perfect toast! Made from thick slices of Sergio's homemade bread!

Buon appetito!

Homemade Bread!

Today I had my very first sandwich with homemade bread! It. Was. Incredible! Sergio made it, of course. He's the dough master of the house. He used this recipe but with mostly white flour and some wheat (because we ran out of white flour). We haven't actually tried bread flour yet, but it's something we'll probably do soon as Sergio has promised me many many more loaves!

I ate two huge sandwiches with Tofurky "Roast Beef" Deli Slices, Vegenaise, and yellow mustard. I loave-d it!!

Fish-y Sticks and Avocado Fries!

Today (Fry-day!!) we finally broke in our new Fry Daddy to make a batch of fish-y sticks and avocado fries. These fish-y sticks are so simple and amazing! I was inspired by the Seaweed Club from Field of Greens which appears to be some kind of layered tofu patty wrapped in a nori sheet.

First, cut extra firm tofu into sticks. Next, cut squares of nori (I used sushi nori sheets) and place a piece of tofu near the edge. The moisture from the tofu will soften the nori and make it stick. I let one side of the tofu sit for a bit on top of the nori to allow it to soften and stick, then I roll it over to another side, covering one edge at a time.

Next, with tongs, carefully dip your fish-y sticks into your batter (I used this recipe with Shiner beer), then place into your hot oil. Cook until the batter turns golden brown. I also made a simple tartar sauce with Vegenaise, relish, and a dash of cream of tartar.

Use a firm avocado for the avocado fries. I used the same batter as the fish-y sticks, so it was pretty thick. Cook these for a little less time than the fish-y sticks to prevent the avocado from becoming too mushy.

 Serve with an ice cold glass of Shiner, or your favorite beer!

Chocolate Hazelnut Waffles and the Ultimate Tofu Scramble!

We've created a delicious tradition of waffles and tofu scramble on Sunday mornings. Sergio mans the waffle maker, while I prepare the scramble. Today's waffles were topped with Justin's Chocolate Hazelnut Butter (we picked up a jar for $5 on sale at Randalls!) For my scramble: onion, red bell pepper, Organics extra firm cubed tofu, store brand garlic lover's salsa, and nutritional yeast. For garnish - crushed Multigrain Tostito's chips (our favorite scoop chip!), Daiya Jack cheese and avocados! The perfect meal to start our vacation week!

Ham & Cheese Paninis!

Back in February my boss gave me a panini grill for my birthday, but it wasn't until a couple weeks ago that we fully realized how amazing it is! We've been making lots of panini sandwiches for lunch and dinner. What a perfect time for Daiya to introduce their new wedges (which I like to pronounce with an imaginary hard H after the W.. and I'll admit I totally stole that from Family Guy's "Cool Whip" bit.)

Did I mention I love Daiya? If you didn't get the hint before, let me put it in to perspective. This will be my 21st blog post mentioning the cheesy goodness! Check out the past 20 posts right here if you don't believe me. So far we've tried two of the three Daiya wedge flavors: Jack and Cheddar. The third flavor - Jalapeno Garlic Havarti - is on this weeks grocery list. Out of those two, I like Jack the best. It's got a tangy kick - and a little goes a long way! These wedges are perfect for our favorite ooey-gooey paninis!

Update: Forgot to mention before the "ham" is Lightlife.

Weekend in Austin!

Sergio and I took a few days off and decided to spend a couple of those days in Austin. I got some ideas for vegan eats from Lazy Smurfs "Top Ten favorite vegan dishes in Austin for 2011" and "Best of Austin: Vegan Edition" blog posts. The place we were most excited to try was the Wasota African Cuisine food trailer. When I saw the picture of the Wasota Platter, I knew it was right up our alley! It's a plate full of fried plantains, sauteed spinach, rice, black eyed peas, and akara (black eyed pea fritters).

When Sergio ordered two, the lady actually asked him a few times if he was sure we wanted two platters. While we waited at our table on the lawn, I began to grow a bit nervous about the actual size of the platter, but when it was delivered to our table (by the awesome owner), I knew we made the right choice. It was definitely way too much for one sitting, but we had a fridge at the hotel to keep leftovers, so it was all good!

The platter was simply incredible, to say the least! And like Lazy Smurf, I'll be thinking about it for days. Sergio even wants to try his hand at making some West African dishes!

This photo is a bit of trick photography. It looks much larger than actual size. I only wish the fried plantains were as big as my hands!

The next day we picked up a couple Popcorn Tofu Po'Boys at Wheatsville Co-op. There's actually a facebook page for their popcorn tofu, it's that good! 

For dessert, one of their large peanut butter cups!

We also grabbed four Red Rabbit Bakery donuts to take home. I remembered these from last years vegetarian chili cook-off, so I couldn't resist! As soon as we got home, we brewed a pot of coffee and ate two of them.

Our last stop before the drive home was Sweet Ritual, the all vegan ice cream parlor located inside the Daily Juice Cafe. I follow them on facebook and I've been dying to check this place for almost a year. They finally found a location in December and I'm happy to hear they're doing well! I got the Salted Caramel Sundae (salted caramel soft-serve, chocolate chips, caramel, pecans, toasted coconut) and Sergio got a chocolate-cherry shake, as well as handsome mint green t-shirt!

Sadly we won't be able to make it to the Texas VegFest next Saturday, but we had a wonderful time these past two days. We love Austin and you know we'll visit again soon!

Hot Dogs!

Back in the day (before last month), I'd only eat a veggie dog if it were pan-fried. The thought of a steamed Tofu Pup or Smart Dog just grossed me out. If it wasn't crispy and greasy, I didn't care for it. That all changed when Sergio discovered new Field Roast Frankfurters! These babies are chewy, juicy, and hold up in well the steamer . No need to "toughen them up" in the frying pan. A new favorite, and possible summer-time staple in our household. Perfection served on a toasted bun with Vegenaise, mustard and sweet relish. See for yourself!

Reubenish's!

Me and the Reuben go way back! I've been in love with this sandwich as early as grade school. Sometimes it would even show up on the lunch menu, but since all the other kids thought it was gross (it was super greasy!) I sometimes wouldn't get it. Years later, I proudly chose the Reuben at restaurants, or would make it myself at home. After we gave up meat, Sergio and I tried a veggie Reuben at Katz's Deli, where instead of corned beef they stuffed the sandwich half of a huge avocado! Hallelujah! The Reuben was back in my life!

Since we only planned to make a them for a couple nights, we opted for Italian sandwich bread so we wouldn't get stuck with half a loaf of leftover rye. That's why I'm calling these Reubenish because I don't think I can really call it a Reuben without the rye. Sergio made a quick "1000 Island" dressing with Vegenaise, ketchup and relish. The bread was buttered on one side and slathered with dressing on the other, then piled high with avocado slices, sauerkraut, and Daiya mozzarella. We stuck these babies in the panini grill for a few minutes and served them with Sergio's homemade fries.

Beef, Broccoli, and Bowties! (and Leslie Hall!!)

Wednesday night we saw Leslie and the Ly's!! Now if you're already a fan, you could stop reading right here because you understand how incredible that is! I had the greatest time dancing to my favorites: Craft Talk, How We Go Out, and Blame the Booty (although I like the original album version better). I first heard about Leslie Hall on the vegan blog scene several years back. She's from Ames, Iowa - a fact I proudly share whenever I talk about her, because I'm an Iowan!

"I-O-W-A! All the ladies in the back say Hey! Hey! Hey!"

And she's also a vegan! VeganMoFo shared her awesome song, What We're Eating along with lyrics(click on the "Veggies" link right above the lyrics). The cherry on the top of the evening is this fabulous hoodie!

If this hoodie was the cherry, my husband was definitely the sprinkles, because he made the whole experience extra special for me. We got there early so we could be right in front of the stage, he held my hoodie while I danced, he offered to be my designated driver, and the best part was I think he actaully enjoyed the show!

Leslie and the Ly's, and the two opening bands: Pennyhawk (follow the "music" link to hear their new album, it's great!), and Ramona and the Swimsuits, are actually all the same people! Six people on tour make up these three bands, and each take turns playing an instrument or singing. In fact, Leslie Hall plays the drums for Pennyhawk (without the makeup, big hair and gold pants, of course). I didn't realize this until after the show, but I bought my hoodie from Karen, one of the Ly's, and inspiration for the song Karen's Dad from the Ramona and the Swimsuits album.

It's pretty amazing how five ladies and one fella are traveling across the country in one van, sharing their beautiful music, and doing it their own way. If you missed them in your town, check out the 2012 Lady Tour tumblr for up to date snapshots of their adventures. And buy their albums! Support my fellow Iowans! Ok! Enough gushing! I'm clearly still reeling from my concert buzz! Seriously, when we left the show my cheeks hurt from smiling so much!

Here's the beef, broccoli and bowties I promised.

I originally made this dish Wednesday night for a quick supper before the show, but pictured above are the reheated leftovers. We don't have a microwave, so everything has to be warmed on the stove or in the oven. This meal is so simple: one pound of cooked bowtie (farfalle) pasta, one jar of marinara sauce, Gardein Beefless Tips, and frozen broccoli. For the reheat, I brushed a little olive oil in the bottom of the 9 x 13 dish, spread out the leftovers, and sprinkled a bit of Italian seasoned bread crumbs on top with a drizzle of olive oil. It was much better the second time around! Shazam!

Falafel!

I can't quite recall the first time I tried falafel. It was definitely some time in the last six years, I know that much. I've sampled the falafel from several different restaurants around town: Fadi's, Dimassi's, Island Grill, and Aladdin. No two falafel are quite same. I'd love to try to make them from scratch, but until that day, I like using the falafel mix from Phoenicia Specialty Foods.

This falafel mix is super simple. Add 3/4 - 1 cup water to 1 cup of the dry mix and let sit for about 30 minutes. Then you pan fry it until golden brown. I served my falafel on a bed of brown rice and topped with a dressing made with tahini, garlic powder, salt, pepper, lemon juice and Braggs. Also pictured: roasted cauliflower and steamed kale with toasted sesame seeds.

Red Beans & Rice!

Beans and rice! Oh so nice! I'd put that on a t-shirt and wear it proudly. I'm always saying we need to eat more beans, and stock up on beans "just in case." Red beans and rice is one of my many favorite bean dishes! To get the equivalent of what's in this 3 quart pan, follow my recipe.

Start by mashing 3 cans of red kidney beans in a large bowl - leave no bean unsmashed! Set aside. Toss one large diced onion and a medium diced green bell pepper into a hot, oiled pan. When the veggies are browned, add a 28oz. can of diced tomatoes. Season with salt, black pepper, cayenne pepper (more or less depending on your spice preference - I use about 1/4 teaspoon), dried thyme, oregano, and garlic powder. Add your mashed beans and stir! Pictured below is a very modest portion on top of brown rice. At this point I like to add several splashes of hot sauce. MMMBeans!

UPDATE: Someone already kind of beat me to the beans and rice shirt.

Roasted Eggplant!

I'm no eggplant expert, but I know a pretty fail-proof way to make it. Roast it! Sometimes eggplant can be bitter, and it has been suggested if you toss cut slices in salt and let it sit for a while it removes the bitterness. I've tried this method, and my method, and they both turn out tasting the same so I think the trick is salt. I also try to pick the freshest looking eggplant - one that has no bruises or dents.

Start by preheating your oven to 350 degrees and get a cookie sheet ready. To prevent sticking, line the sheet with parchment paper, or pick up my favorite - a Silpat! I got mine from my friend Amanda several years ago and I use it all the time! It's awesome!

No need to peel the eggplant! Just cut off the top stem and dice it in to chunks, about 1/2 - 1 inch thick. Place the cut eggplant into a bowl and is toss with a generous sprinkling of salt, black pepper, some garlic powder, and olive oil. Eggplant is very absorbent so quickly stir the pieces while drizzling the oil so it doesn't soak all into the top pieces. That's also why I don't like cooking it in a pan because I have to use waaay too much oil.

Spread your prepared pieces on the cookie sheet and bake for 30 minutes, checking about half way to flip them over or stir them around so they roast evenly.

I added my roasted eggplant to marinara sauce and tossed with this rigatoni pasta. What's your favorite way to eat eggplant? Do you have any cooking tips or tricks?

Lettuce Wraps!

Back in 2007 we were hooked on P.F. Chang's! We had just moved to a new apartment and lived pretty much next door. P.F. Chang's introduced me to the wonderful food that is the lettuce wrap. I think it's a really good use of iceberg lettuce, which is otherwise pretty useless.

My lettuce wrap filling is simple. I started with firm tofu (Organics sprouted super firm tofu from Randall's, to be precise), diced it in to small cubes and pan fried it with onion. Once the tofu was nice and crispy, in went the diced mushrooms, water chestnuts, and basil. The whole thing was seasoned with stir-fry sauce. Lettuce rejoice!