Curried Tofu - that's right, TOFU dammit....

• 1/2 cup sugar
• 1/2 cup vinegar
• 1/3 cup ketchup
• 1 T soy sauce
• 1/2 tsp ground mustard
• 1/2 tsp paprika
• 1 T curry powder
• 1 tsp salt
• 1/4 tsp pepper
• 1 clove of garlic - minced
• a few dashes of Tabasco - to taste

Mix all ingredients. Marinate drained extra firm tofu - cut into 'steaks'. I did mine overnight. 

Tofu can be either fried (yum) or grilled 

Stir Fry with Quinoa, Pineapple and Cashews

For this, you need to prepare the quinoa in advance. It can be done a day in advance.

To prepare quinoa:
1 c RINSED quinoa (there is a brand that is pre-rinsed)
1 c cold water
1/2 tsp soy sauce
1 c pineapple juice (I use liquid from canned pineapple juice here)

Combine ingredients. Bring to a boil. Lower heat and cook 12-14 minutes until liquid absorbed. Uncover, fluff and let cool.

To prepare stir fry:
1/2 c RAW cashews
1/2 onion - diced
3 T peanut oil
2 cloves garlic, minced
2 tsp minced ginger
1 red bell pepper - diced
1 c frozen peas
2 c pineapple
3 T soy sauce
3 T veggie broth
1 T mirin
a few dashes of Tabasco

Lightly toast cashew in a non-stick pan (low heat, about 5 min), remove from pan

Add peanut oil, onion and garlic until liquid is released. Add ginger. Cook for 2 min.

Add peppers and peas. Cook until pepper softens. Add pineapple, cashews and quinoa.

In a small bowl, combine soy sauce, veggie broth, mirin and a few dashes of Tabasco.

Pour mixture over stir fry. Stir to coat all ingredients. Continue to cook until quinoa and pineapple are hot.

Enjoy.

Kale Chips

Not my recipe - a friend posted. I made this morning (yes - I was cooking kale at 8am).... pretty easy - pretty yum.

Simple - tear kale into bite size pieces and put into a bowl. Toss with a drizzle of olive oil and salt. Bake at 350' 10-14 minutes. Be sure NOT to burn. Mine were crispy - but still green. Enjoy!

Corn 'Chowda'

I only post the good recipes - thus, the silence lately ;)
Once again, Nichole was over for lunch - and I made another soup - a nice vegan 'chowda'

Corn Chowda


1 large onion
2 stalks celery
4 potatoes
3-4c frozen corn
4c veggie broth
5T vegan butter
5T flour
2c plain, unsweetened soymilk
2 bay leaves
1tsp thyme
salt and pepper to taste

• wash and dice potatoes - add to veggie broth with bay leaves and boil until tender
• dice onion and celery - fry until softened, add to veggie broth and potatoes
• in a separate sauce pan,  melt butter
• whisk in flour with a fork - stir until thickened
• SLOWLY add in soy milk - whisking to avoid clumps
• cook another 4-5 minutes until thickened
• add the soy mixture to the potato and veggie broth
• add the frozen corn and thyme
• once the corn is fully cooked - add salt and pepper to taste
• enjoy