Mediterranean Orzo Salad

Because one cannot live on veggie burgers alone!



Do you shop at Whole Foods Market? If so, you have probably perused the deli counter, drooling over the amazing vegan salads that they offer, and then seeing the ones you can't have because of one stupid ingredient that makes it not vegan! This is one of those salads. At Whole Foods, this salad contains HUGE chunks of feta cheese. I replaced the feta with tofu, and voilla, a vegan version that tastes yummy hot or cold.

Truth be told, I wasn't planning on making a recipe out of this, so I didn't write down any measurements, but I can tell you everything I mixed in, and you can add or take out anything you like to make it your very own yummy salad.

Ingredients I used:
1 pound of Orzo, prepared in salted water according to package instructions
1 block of extra firm tofu, drained and pressed and cubed*
Olive oil, I probably used about 1/4 cup for the whole thing
Sundried tomatoes, chopped up
Fresh Spinach, Chiffonade
Garlic
Onion powder
Basil
Kalamata olives, pitted and chopped
Salt and pepper to taste.

Prepare the orzo, drain, and then add in all of the other ingredients, and mix well. Serve hot or cold.

*If you have a favorite tofu feta recipe, use that.

The "You Outta Know" Burger

Somewhere in England, there is a restaraunt that serves a veggie burger that Alanis Morrissette really, really likes...a lot. This burger is inspired by that one:

Uncooked:


Baked, then fried:


On a roll with spinach and, you guessed it, vegenaise:

My Mom...The Queen and the Star!

Happy Birthday Mommy!

I sent her cookies for her birthday:



And she sent me an email, assuring me that they arrived in Tehachapi, only one broken:


SEE MOM! FOOD PORN IS ADDICTING! (Her plate even matches the cookies!)

Lemon Sand Tarts
Ingredients
2 sticks margarine (I use Earth Balance Buttery Sticks)
1 cup sugar
1/4 cup soy yogurt (Vanilla, plain or lemon)
2 tsp vanilla
1 tsp lemon extract
3 cups flour
2 tsp baking powder
1/2 tsp salt

Directions
With an electric mixer, cream together margarine and sugar until fluffy. Add yougurt, vanilla and lemon extracts. Sift in flour, baking soda and salt. Mix until well combined. Divide into 4 equal pieces, and refrigerate at least one hour. Preheat oven to 350 degrees. Roll out dough onto a well floured surface and cut into desired shapes. Bake on a nonstick baking sheet (or line with parchment or a silicone baking mat) for 10-12 minutes. Remove from oven, let cool 5 minutes, transfer to cooling racks to cool completely.

For the Icing
Ingredients
3 cups confectioner's sugar (powdered)
3 tbsp soy milk
1 tsp vanilla
1 tsp lemon extract
Food coloring (optional)

Directions
Whisk or beat together until smooth. Add in color as desired. Apply to completely cool cookies, and let dry to harden completely before packaging.

Today marks the day that...

Cozy Inside makes its way onto the shelves of the Laguna Beach, California Whole Foods Market. Wish me luck, and keep your fingers crossed for high sales volume...that way I can push for it to be on the shelves of Whole Foods Markets EVERYWHERE!

If you don't live in SoCal but still want the book, Click on the links to the left, or go to Amazon!

Baba Ghanoush Burger on Ho'made Ciabatta with Garlic Artichoke Spread

Sorry, I know I'm just a big ol' tease.

Savory Noodle Kugel Burgers

Let me start of by saying that I am not Jewish, and I make no claims to the authenticity or Kosherness of this Kugel Burger. What I will stand by is the cheezy goodness of this what seems to me to be mac and cheeze on a bun. YUM!

WARNING: This is not lowfat, this is not low cal, this is not health food in any sense of the word. What it is, is pure rich and delicious decadence.

Sundried Tomato & Artichoke Heart Burgers

Just a teaser.

Agave Mustard Balsamic Vinaigrette Marinated Grilled Portobello Burgers

Another tester from the book!

On an ciabatta bun with Sun Dried Tomato Aioli Vinaigrette and mixed baby greens.


Just check out those grill marks!


Agave Mustard Balsamic Vinaigrette Grilled Portobello Burgers
Ingredients
4 portobello mushroom caps
1/2 cup olive oil
1/4 cup balsamic vinegar
3 tbsp agave nectar
1 tbsp brown or dijon mustard
1 tbsp whole mustard seeds (toasted*)
Fresh cracked pepper and sea salt to taste

Directions
Whisk everything together in a bowl, makes enough to marinate 4 portobello caps. Marinate for at least twenty minutes. To grill, grill each side for at least 5-7 minutes, turning twice to get the cross hatch grill marks. The sweetness of the marinate carmelizes nicely on the grill. YUM!

*To toast your mustard seeds, use a dry pan or pot with a tight fitting lid. Put the seeds in the pot, cover, and turn on the heat to medium high. Don't go far, it will only take a few seconds for the seeds to start "popping." Once they start popping, turn off the heat...they're done!

Sun Dried Tomato Aioli
This works well on these burgers, and as a sanwich or bagel spread.

Ingredients
2 cloves garlic
1/4 cup sundried tomatoes (about 8 pieces) I use "packed in oil," if you use dry, add about a tbsp of olive oil
1/4 tsp paprika
1/4 cup pine nuts
3/4 cup vegan mayo
salt and pepper to taste

Directions
In a food processor, process garlic, tomatoes and paprika. In a bowl mix in the remaining ingredients. Store in an airtight container in the fridge until ready to use. Makes about 1 1/4 cups.