On Tonight's Menu...Grillin': Tempeh, Asparagus, Tomatoes

Stuffed Tomatoes (Stuffed with Joni's Italian Style Mushroom and Sundried Tomato Veggie Dip)

Ingredients
6 Sundried Tomatoes, packed in oil
16 oz Tofutti Better than Cream Cheese (2 tubs)
16 oz MUSHROOMS,(2 small prewashed packs)
1 tbsp dried basil
6 cloves garlic or 1 tbsp garlic powder
Salt and pepper to taste

Directions
Add all ingredients to a food processor and blend until smooth. Use to stuff peppers, tomatoes, mushrooms, or as a dip for veggies and or pitas.





Grilled Tempeh (Marinated in Joni's Kickin' Onion & Pepper Marinade and Sauce)

Ingredients
8 oz tempeh (Cut into 4 pcs)
4 cloves garlic
1 med/large yellow onion, roughly chopped
1 cup soy sauce
3 dried jalapeno peppers with seeds
1/4 cup apple cider vinegar
1 tsp cumin
fresh cracked pepper to taste

Directions
Add all ingredients (except tempeh) to a food processor and blend well, pour over tempeh and let marinade for a few hours before grilling.





Jasmine Rice &Grilled Asparagus (Marinated in Olive Oil & Balsamic Vinaigrette)

Joni's Tofu Egg Salad

It's coming up on summertime. Picnics and trips to the beach are well on there way. I used to love the egg salad sandwiches my mom used to make for us. They were pretty plain. No onions, no pickles, no capers. Just eggs, mayo and a smidge of mustard. Well, I'm all grown up now, with grown up tastebuds. Here is my take on my childhood favorite.

More Weekend Goodies...Cupcakes, Carrot Cake & Seitan Skewers

Sunday we were going over to Dad's House for a birthday barbecue. June & Kurt & I made some food to bring over. We made a dozen Vanilla Cupcakes with Chocolate Buttercream (VCTOTW) and a Carrot cake with cream cheeze frosting (the VCTOTW recipe as a cake.) We also made grilled asparagus, hummus and kabobs with baby bella mushrooms, onions orange bell peppers, seitan and tempeh marinated in teriyaki. Yummy.

Joanna's Tester Roasted Red Pepper Hummus

CAN YOU BELIEVE I QUADRUPLED THIS RECIPE?

Yep. 4x baby! I made enough for an entire army of hummus eaters. For a party tonite, a bbq tomorrow and lunches for the rest of the week. In my opinion, this is great. I like the curry and the cumin in there. I would've never done that on my own. I'm more of a garlic or balsamic hummus girl myself.

Sloppy Joanna's

These were sooooo yummy! I made them for my sister and Kurt last night after their long drive down from Portland yesterday and they also gave them RAVING reviews. Kurt says, "The way I remember real sloppy joes is that they just tasted like spaghetti sauce and meat on a bun. These have much more ***waves hand in air*** depth." Sissy says, "OMIGOD these are AMAZING!" The recipe made enough for 4 VERY SLOPPY Joannas.

Stampede Cookies

I made these last night. They are from the "Hot Damn & Hell Yeah" Cook Book. Page 55 to be exact. I made the recipe exactly as written. The dough seemed really dry. After the first batch came out more like scones than cookies, I added some rice milk to the batter and the rest came out more cookie like. These taste really good. They have coconut, oatmeal, chocolate chips and walnuts in them. YUMP!

Scone-like version:


Cookie-like Version:

Peanut Butter Chocolate Chip Cookies

For Christmas, my best bud Jennifer, gave me "Soy, Not Oi!" It's a pretty humorous read but also has some great recipes. This is the first one I have actually made from the book.

Mmmmmm Cookies...




This recipe made 76 cookies (It could have been more, but I "sampled" the dough as I was making them.



The recipe:
J@ck's Highly Requested Peanut Butter Chocolate Chip Cookies

2 cups peanut butter (creamy or crunchy)
1/2 cup vegan margarine, softened (I use Earth Balance)
1 cup sugar (I use evaporated cane juice)
1 cup brown sugar
1 tsp vanilla
2 tsp arrowroot powder
2 tsp water
3 cups flour (I use whole wheat pastry flour)
1 1/2 tsp baking soda
1 cup soy milk (or rice milk, or almond milk...)
1 12oz package vegan chocolate chips

Preheat oven to 350. Mix everything in a bowl, except the soy milk and chocolate chips. Add in the soymilk, a bit at a time until the consistency is not too wet, but not too dry, and in the chips. Drop spoonfuls on cookie sheet (I use silicone sheets, so you might want to spray your sheets with non-stick spray) and bake for 8-12 minutes (mine took 12) Let cool. Enjoy.

Joanna's "White Girl" Channa Masala

I only recently discovered Channa Masala at an Indian Restaraunt in the Tustin Marketplace that has an entire vegetarian menu. SOOO good. Then Joanna put up a recipe for her "White Girl" Low Fat Channa Masala, So I tried it out last night. OMIGOD! To think I could've been making this all along?

The directions were easy to follow and the flavor was very good. This dish is extremely satisfying and could easily be served to picky omnis since it doesn't have any "fake" foods in it. Or as my husband always asks, "Is there anything weird in there?" I didn't have any brown basmati rice, so I served it with a wild rice blend. So yummy.

Joanna's Tester Spicy Almond Noodles

Alright, I made this, and loved it! I kept thinking as I was making it...this is not going to be spicy enough, but sure enough, this dish has some KICK! I made it exactly as directed, and it was quick and simple. The only modification I made was that I chopped up my mushrooms instead of slicing them. I SUCK AT SLICING MUSHROOMS! I will definitely make this again and again and again.

Anyways...here's some pics:

Valentine Tacos

Dan and I made Tacos for Dinner on Valentine's Day. We like to make an effort to make dinner together every once in a while, by making dinners that are the same but different. His tacos were traditional fried corn tortillas filled with ground beef, sour cream and a little PicoPico sauce on top. Mine, however, were a bit more creative. I had soft tacos with multigrain tortillas, Joanna's TVP taco meat, shredded cabbage, diced red onion, Joanna's tangy tofu sour cream, and Joanna's nacho sauce. Mine were so, way better.