Wednesday, August 20, 2008

Mac Salad with Roasted Veggies & Creamy Balsamic Dressing

I admit, that I am a HUGE lover of mac salad. I am always testing out new dressings and ways to make it different.

Last night, I made this yummy mac salad with roasted veggies that my mom grew in her garden!

For the Creamy Balsamic Dressing
Ingredients (makes about 1.5 cups)
1 block extra firmed tofu (drained, but not pressed)
1/2 cup olive oil
1/4 cup balsamic vinegar
1 tbsp garlic powder
1 tbsp onion powder
salt & pepper to taste
Place all ingredients in a blender and blend until smooth. Keep refrigerated in an airtight container until ready to use. Last about 1 week.

Tuesday, August 19, 2008

Another way to spend your hard earned dollar: GET IT RIPE

Get it Ripe, by Jae Steele. This hefty volume is a book no vegan should be without. Jae Steele writes a great cookbook that focuses on REAL FOOD! So many of us, myself included, have had more than our fair share of cupcakes and over processed meat analogs in the passed few I think it is high time we get back to basics and give this amazing vegan author our support. Besides, as a holistic nutritionist, this chick KNOWS what she's talking about.

Monday, August 18, 2008

If Wendy's serves square burgers, why can't I?

Baked and served on a onion sesame bun, with Indian Spiced Mayo.

Baked Curry and Macadamia Nut Crusted Tofu Burgers with Indian Spiced Mayo
(makes 4 patties)
1 block extra firm tofu, drained and pressed
1 14 oz can of coconut milk
1 cup panko style bread crumbs
2 tbsp yellow curry powder
1/3 cup chopped macadamia nuts (I use dry roasted and salted nuts)
1 tsp paprika
1/4 tsp sea salt
1/4 tsp fresh cracked black pepper

Pre heat oven to 350 F degrees. Prep a cookie sheet with parchment, a silicone mat, or spray with cooking spray. After draining and pressing your tofu block, carefully cut it into 4 equal "steaks." In a shallow dish, mix together all ingredients except tofu and coconut milk. In a seperate shallow dish, place the coconut milk. Create a breading station.

Dip the tofu, first into the coconut milk, and then into the breadcrumb mixture to coat. Repeat with the other 3 pieces and place onto the prepped cookie sheet.

Bake at 350 F for about 30 minutes.

Indian Spiced Mayo
(makes about 1 cup)
1 cup vegan mayo (either homemade or store bought)
1 tbsp garam masala
1 pinch paprika
1 pinch turmeric
salt & pepper to taste

Mix all ingredients together and keep refrigerated, in an air tight container, until ready to use.

No-Fail "Buttermilk" Pancakes

Sunday morning breakfasts are my absolute favorite. Unfortunately for me, I usually have to work on Sunday morning. So, when I had a Sunday all to myself, I made my favorite...PANCAKES!

The recipe is very simple. It is an adapted version of the "Buttermilk Pancake" recipe in the good old red and white Better Homes and Gardens Cookbook.

"Buttermilk" Pancakes
Ingredients (makes about 6 regular sized pancakes)
1 cup all purpose flour
1 tbsp sugar
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1 scant cup vanilla soymilk
1 tbsp lemon juice
2 tbsp vegetable oil
equivalent of 1 beaten egg (I use Bob's Red Mill brand egg replacer in this recipe)

In a liquid measuring cup, place the lemon juice, then add enough soymilk to make one cup. Let sit five minutes to "sour." In a mixing bowl, mix together flour, sugar, baking pwder, baking soda and salt. In a seperate bowl (or in the measuring cup) mix together the oil, egg replacer and soured soymilk. Create a well in the center of the flour mixture and pour in the wet ingredients. Stir until there are very few lumps. Heat a skillet or frying pan to pretty high. I like to use a nonstick spray when making pancakes. Drop about 1/3 cup of batter onto the hot skillet and cook until edges begin to lift, and the uncooked side is nice and bubbly. Flip and cook an additional minute. Serve warm with a HUGE dollop of Earth Balance and a very generous puddle of dark amber maple syrup.

Sunday, August 17, 2008

Vegan Lunch Box: Support Vegan Cookbook Authors!

You probably already know this, but Vegan Luch Box is now available to buy! So go buy it! One can never have too many delicious vegan cookbooks, right?

Monday, August 4, 2008

It's HOT outside...why not make it Cozy Inside?

The Black & White version of Cozy Inside is on sale for 25% off now through Labor Day. Simply VISIT THE E-STORE and enter the following discount code during checkout:


2012 Copyright/Permissions/Disclaimers

All recipes written by me, Joni Marie Newman, unless otherwise noted. Please feel free to refer to or link back to any of my recipes, but please ask for permission, and remember to give credit when reprinting recipes in their entirety. I do provide links to affiliate programs (such as Amazon) in which I receive a small commission for items purchased. I do not provide paid reviews. All reviews done on products or books are of my own unsolicited opinion. On occasion I may receive a book or product to review. I will note when this is the case, but rest assured, it will not affect the authenticity of my review. Thanks!--Joni