Recent Kitchen Adventures

This was our Valentine's Day Dinner. I made up some naan, I found this recipe online somewhere... Can't seem to find the link anymore though. Also made some curry with red lentils, chickpeas, spinach and coconut milk. We had some mango chutney in the fridge as a condiment. yum yum yum!










We had a pizza night w/ our friend Kaitlin :) We made two different pizzas. I found a great recipe online for whole-wheat pizza dough.
The only thing I did different from the recipe is using white whole wheat flour.

This first pizza has some leftover red sauce on first, the chopped artichoke hearts and red onion. We put lots of vegan cheese on top (Follow Your Heart Mozzerella and Almond Mozzerella).

This one baked for 14 min @ 425




This pizza was Vegan Buffalo Chicken, I made a blue cheese dressing Kaitlin baked three vegan chicken patties (Health is Wealth brand), then chopped them up and tossed w/ Frank's Red Hot.

We spread the dressing all over the pizza (about half the amount of the recipe), then the spicy chicken pieces, added some red onion.

Lots of vegan cheese on top.

Baked 15-17 min @ 425 :)



This is today's breakfast :)

I put some salt, pepper and nutritional yeast in a bowl, then dredged slices of tofu in the mixture.

I fried up the tofu in a cast-iron skillet for a couple minutes on each side. I put some Follow Your Heart Monterey Jack cheese on top to melt. A little Frank's red hot on top, then served on a whole wheat English muffin :)

yummy dinner: peanut noodles, brussel sprouts and mahwah chicken

tonight was a satisfying monday night dinner :)
i made peanut sauce and tossed it with some multi-whole-grain angel hair pasta. i roasted some brussel sprouts, and heated up some frozen mah-wah chicken stuff.
very very very yummy :)

Roasted Butternut Squash and Mushroom Lasagna

I made this lasagna with ingredients from the farmer's market: local butternut squash and local mushrooms (shitake and cremini), layered with no-bake lasagna noodles and a bechamel sauce :)
I cut the squash up into little squares and roasted for 25 min at 400. I sauteed the chopped mushrooms with some onion until soft, then splashed a lil red wine in for flavor.

I baked the assembled lasagna for about an hour at 350. Yum yum yum!

Tofu Salad Sandwich

Whenever I use tofu in a recipe, I almost never use the whole block. With any leftover tofu, i cut it into thick slices, put into a freezer bag and stash in the freezer.
The freezing makes the tofu all chewy and changes the texture completely.

Then I always have frozen tofu on hand for tofu salad :)

To defrost the tofu: put in a bowl, pour boiling water on tofu, let sit until completely defrosted.


For salad:
-defrosted frozen tofu
-chopped onion
-tamari sauce
-chopped nuts: i used pistachios, almonds and walnuts
-vegenaise
-salt, pepper, curry powder

All the amounts depend on how much tofu I use... I always just put a splash of tamari sauce in, a sprinkle of spices, enough nuts to make it crunchy... And LOTS OF VEGENAISE!