Today, my daughter and I made tofu “fish” nuggets. We used my CRUNCHY TOFU NUGGET recipe, but altered it a bit. One of the alterations I made was adding sea weed to give it an “ocean-like” taste. I also made my CREAMY WALNUT DIP to go with it since I didn’t have cocktail sauce or whatever else people eat fish with.
- 1 package of firm tofu (frozen, thawed, pressed, and slice into cubes)
- 1 cup of unsweetened non dairy milk
- 3 tablespoons of vegetable bouillon (or just plain salt)
- 4 sheets of toasted seaweed
- 1 cup of panko bread crumbs (for vegan and whole wheat, use Ians)
- 1 cup of whole wheat flour
- 2 small cloves of garlic
- 1/4 inch of ginger (optional)
- a few dashes of pepper (optional)
- Preheat oven to 400 degrees.
- Take your firm tofu (frozen, thawed, and pressed…this is for better texture), and slice it into 1 inch cubes.
- Blend vegan “milk”, vegetable bouillon, garlic, ginger, and seaweed together.
- Dip cubed tofu into the “milk” mixture.
- Roll it into whole wheat flour.
- Dip into the “milk” mixture again.
- Roll in panko crumbs.
- Place onto greased cookie sheet.
- Bake for 20 minutes
- Enjoy with your favorite sauce….or my WALNUT DRESSING.
I found vegan “crab” cakes by SOPHIE’S KITCHEN at the health food store the other day and was really excited to try them. I have been craving something like this for a while now, so I made it the other day.
I have to say, these were pretty delicious. Also, it also took me less than 15 minutes to make lunch. I decided to make “crab” cake and sprout sandwiches with a creamy walnut sauce and baked purple potato slices.
Ingredients for the Creamy Walnut Sauce:
- 1/2 cups of walnuts
- 1/2 cup of water
- 1 clove of garlic
- 1 tablespoon of fresh parsley
- 1.5 tablespoons of mustard
- 1/3 teaspoon of salt
- juice of 1 lime
Directions: blend all ingredients until smooth.
This sandwich was so delicious! I will definitely be buying these again.
Update: I just tried the faux “shrimp” by Sophie’s Kitchen, it was also really delicious!
Served with the creamy walnut sauce.
For lunch, I wanted something light and crispy using the kelp noodles I purchased from the health food store, so I decided to make these spring rolls.
It is super easy and quick to make, even my 5-year-old had a good time helping me fix these.
What you will need for the spring rolls:
- spring roll skins/wrappers (follow directions on package)
- kelp noodles
- organic spinach or lettuce
- basil (optional)
- shredded carrots
- mung bean sprouts
- shredded yellow squash
- Dip the spring roll “skin/wrapper” in hot water until it is soft and pliable.
- Remove from water and place on a flat surface.
- Place kelp noodles and veggies on the wrapper, and fold like a burrito.
- Serve with dipping sauce.
- 1 cup of peanuts
- 2 tablespoons of sesame seeds
- 1/2 cup of liquid aminos
- 2 tablespoons of sesame oil
- 1 tablespoon of seasoned rice vinegar
- juice of 1 lime
- 1/2 inch of fresh ginger
- 1/2 cup of water
- 2 to 3 cloves of garlic
- 3 tablespoons of sriracha hot sauce
Directions: Blend everything together in your high powered blender until smooth.
I make different versions of this dip for my family and friends, which everyone seems to enjoy. I will share the other ones with you in the future in another post.
I usually like my garlic raw when I make dip for bread, but my 3-year-old doesn’t because it is too spicy for her. So I decided to cook it a little bit, so she is able to enjoy it with the freshly baked bread I had made.
CLICK HERE FOR THE SUPER EASY BREAD RECIPE
- 1 bulb or garlic
- 4 tablespoons of coconut oil
- 4 tablespoons of Braggs apple cider vinegar
- sea salt
- 1 teaspoon of fresh parsley (finely chopped)
- a pinch of fresh oregano (finely chopped)….THIS IS OPTIONAL
- Peal garlic.
- Heat coconut oil in a pan.
- Cook garlic in oil for two to three minutes.
- Pour oil and garlic into a bowl.
- Smash the garlic with fork.
- Add apple cider vinegar and salt.
- Top it off with parsley and oregano.
- Serve with warm crusty bread.
I do most of my shopping at this health food store called Earthfare. They have everything a vegan family needs! They have vegan friendly toiletries, wines, desserts, etc. Their deli offers vegan nuggets, salads, sushi, and much more! I just love that place!
Anyway, so a few days ago, my daughter and I had lunch there. My daughter had a whole wheat grilled Daiya “cheese” sandwich with a side of raw broccoli and fruits. I had some vegan brown rice sushi, Mary’s Gone crackers and hummus. I don’t usually buy hummus because I just usually make them myself, but boy was I glad that I picked up the Thai coconut hummus from the deli! I instantly was addicted to it! It was spicy, it was delicious, tangy, and coconutty!
I told myself, “I HAVE TO TRY TO MAKE THIS AT HOME!” So, I looked at the ingredients and I was very excited to see that I already had most of the ingredients on the list! There were some things that I didn’t have, but I just improvised.
So, I made the hummus, it is not exact, but it is VERY similar. Both are deliciously awesome! And, I am happy to share the recipe with you!
- 4 cups of cooked garbanzo beans
- juice of 2 lemons
- 4 tablespoons of tahini
- 2 tablespoons of safflower oil
- 3 tablespoons of coconut oil
- 3 tablespoons of organic tamari
- 2 tablespoons of Asian chili paste (garlic paste)
- 2 tablespoons of minced shallots
- 1 clove of garlic from an elephant garlic or 6 cloves from a regular-sized bulb of garlic
- 4 teaspoons of lemongrass paste
- 3 teaspoons of red wine vinegar
- 2 teaspoons of freshly grated ginger
- 1/2 teaspoon of ground coriander
- 1 teaspoon of cumin
- 1 teaspoon of Celtic sea salt
- 3 pinches of cardamom
- 4 to 8 tablespoons of organic sriracha (hot sauce) *note: this is optional and adjust to heat preference*
- Throw everything in the food processor and blend (except for hot sauce)!
- Add hot sauce and adjust heat to your liking. (note: if you want to make this for your young child, I would omit the hot stuff…I put a tiny bit of chili paste for my daughter’s hummus).
- Serve with fresh veggies, crackers, crusty bread, vegan naan, tortilla, etc.
Mary's Gone Crackers and hummus.
This post is dedicated to my friend, Scarlett, who asked me about “veganizing” some broccoli cheddar bites that she saw on Staceysnacksonline.com. So here it is!
I veganized it and made a few adjustments. For these “bites” I am using fresh broccoli instead of steamed (less cooked, more nutrients). I have added quinoa and a few other things for taste and nutritional purposes. I am also cooking it on a griddle instead of baking it. But, you can cook it either way. To bake: 325 degrees for 25 minutes turning over after 15 minutes (per staceysnacksonline.com).
****Reasons why we “veganize”:
- 2 cups of fresh broccoli
- 1 cup of DAIYA vegan “cheese”
- 1/5 cup of red onions
- 1 clove of garlic
- 1 to 2 tablespoon of nutritional yeast (optional)
- 1 cup cooked quinoa
- 3 eggs worth of ENER-G eggless egg replacer
- 1/2 teaspoon of cumin
- 1/4 teaspoon of oregano
- 1 tablespoon of liquid aminos (for salt)
- olive oil spray (a tiny bit to grease your griddle)
Note: if you don’t have cumin or oregano, you can try adding curry powder and dried cilantro.
- Place all ingredients in food processor (except oil).
- Mold into small patties.
- Place onto greased griddle (low heat).
- Cook in low heat for up to 8 minutes on each side (until golden on each side).
- Serve and enjoy.
I just love zucchini! I use it in my smoothies, my salads, my stews, and dips. I even substitute them for noodles when making “raw spaghetti”. (Raw Vegan White Spaghetti and Raw Spaghetti).
Today, I incorporated them into my guacamole, and we loved it! I love flavor and crunch it. I served it with “Mary’s Gone Crackers” instead of tortilla chips because it is MUCH healthier. I also made burritos stuffed with chipotle-flavored pinto beans, cooked quinoa, and this delicious guacamole. So, dinner, once again, was a success!
- 3 ripe avocados
- 1 medium sized zucchini (chopped)
- 1 large tomato (chopped)
- 1 to 2 tablespoons of nutritional yeast (optional)
- juice of one lime
- 3 to 4 cloves of garlic
- a handful of cilantro (note: I could not find organic cilantro today, so I just added 3 tablespoons of organic cilantro paste)
- Sea salt (add little by little and adjust to your liking)
- 1 jalapeno (optional)
- Place avocado, lime juice, nutritional yeast (optional), garlic, jalapeno (optional), and cilantro in the food processor.
- Blend for a few seconds and then start adding your sea salt.
- Blurry picture....my bad! :)
- After a minute of blending, mix in your tomato and zucchini.
- Serve and enjoy!
This recipe was featured on:
I just love eggplant! I love eggplant sandwiches, eggplant curry, eggplant and tofu stir fry. But, today I wanted to create something a bit different. So I made these delicious, coconutty, and crunchy eggplant fries.
Reasons to love eggplant:
- It is a wonderful source of fiber.
- It is a great source of Vitamin B1 and B6.
- It is a great source of potassium.
- It contains copper, magnesium, manganese, phosphorous, niacin and folic acid.
- It helps reduce cholesterol.
- It contains antioxidants.
- It is a good food for type 2 diabetics.
- It helps fight cancer.
So, eat up those eggplants!
- 1 eggplant (med-large)
- 2 cups of all-purpose flour
- 2 cups of whole wheat panko bread crumbs (Ian’s brand)
- 1.5 cups of unsweetened and unflavored almond milk
- 1 cup of unsweetened and all-natural shredded coconut
- 4 tablespoons of Braggs liquid aminos
- 4 teaspoons of curry powder
- 1 teaspoon of ginger powder
- 1 vegan bouillon cube
- coconut oil (3 to 5 tablespoons)
Dipping sauce #1 ingredients:
- 4 tablespoons of VEGENAISE (vegan mayo)
- 1 tablespoon of Asian chili paste
Dipping sauce #2 ingredients:
- 2 tablespoons of VEGENAISE (vegan mayo)
- 3 tablespoons of Sriracha hot sauce
Note: dipping sauce is not necessary. It is obviously healthier without it. My daughter likes these plain or with ketchup.
- Peel and slice eggplant into fry-sized pieces.
- Preheat oven to 385 degrees.
- Mix bouillon cube, liquid aminos, ginger powder, and curry powder together. Set aside. Note: if your bouillon cube does not mix well, heat up the milk for a minute.
- Mix flour and shredded coconut together and set aside.
- Grease your cookie sheet with coconut oil.
- Pour out the panko crumbs on a plate.
- Dip eggplant into the non-dairy milk mixture.
- Roll it into the flour.
- Dip it into the non-dairy milk mixture again.
- Roll it into the panko bread crumbs.
- Place onto your cookie sheet.
- Bake for 20 minutes.
- Serve with your sauces.
Note: dipping sauce #2 is spicier than #1. Dipping Sauce #1 is just a bit sweet and mild.
My child loved them as well!
Yesterday, I made these delicious spring rolls for my family. I stuffed the rice paper with tofu, veggies, and noodles. They were super easy to make and they were mighty tasty! I just can’t get enough of these!
There are so many different ways to make spring rolls. You could also use rice or quinoa instead of noodles. You could add more veggies to it (sprouts, zucchini, cucumber, etc.) You could also add fresh delicious herbs to them (mint, cilantro, etc.) You could also use tempeh instead of tofu. There are so many possibilities!
- All-natural rice noodles (thin) *Note: I used half of the package which was about 4 oz. of uncooked noodles.
- All-natural and vegan rice paper
- 1 packaged of organic firm tofu (sliced length-wise)
- 2 cups of vegetable broth
- 6 tablespoons of Organicville Miso Ginger Vinegarrette
- 5 tablespoons of liquid aminos
- 1 organic carrot (shredded)
- 1/4 of a large onion (shopped)
- 3 cloves of garlic minced
- sriracha sauce
- Thai peanut sauce or Thai peanut satay sauce
- 1 tablespoon of sesame oil
- Salad (mixture spring mix and baby spinach)
- Mix 5 tablespoons of liquid aminos with 6 tablespoons the miso ginger vinegarette.
- Pour over your sliced tofu and marinate for a couple of hours in the fridge.
- Preheat oven to 350 degrees.
- Bake tofu for 20 minutes on each side (or until it looks light golden brown).
- While tofu is baking, heat sesame oil in another pan.
- Add garlic, onions and carrots.
- Cook for a minute and then add the vegetable broth.
- When it starts to boil, add the rice noodles.
- Cook together for about 10 minutes or until the liquid is gone.
- Add liquid aminos to your noodles to taste. *Note: if you can get a hold of DULSE granules, use it instead of liquid aminos.
- Now you are ready to make your spring rolls.
- Place everything in your rice paper and roll it up into a small burrito.
- Serve with liquid aminos, sriracha hot sauce and/or peanut sauce.
I was delighted to find some some quartered artichoke hearts in my pantry today. I thought of making some vegan artichoke dip, but I ran out of nutritional yeast. So, I decided to make these crunchy treats for an appetizer instead.
- Quartered artichoke hearts quartered (14 oz.)
- 1 cup of unsweetened and unflavored non-dairy milk (I used almond milk)
- 1 cup of Ian’s Panko Bread Crumbs (whole wheat)
- 2/3 cup of whole wheat flour
- 1 tablespoon of vegan bouillon
- 1 teaspoon of garlic powder
Note: you can season this with Italian seasoning, curry powder, chilli powder with cumin, etc. Be creative!
- Preheat oven to 385 degrees.
- Mix bouillon and garlic powder with non-dairy milk.
- Dip the quartered artichoke hearts into the milk mixture.
- After it has been dipped in the milk mixture, roll the artichoke hearts in the whole wheat flour. (Do this one at a time). If you need to see photos, you can refer to my stuffed jalapeno poppers recipe.
- Dip the floured artichoke hearts into the milk mixture again and then roll them into the whole wheat panko bread crumbs.
- After that, place them onto a greased cookie sheet and bake for 25 minutes.
- Serve hot!
You can top off your salads with them or just eat them by themselves (served with your favorite vegan dressing).
Today, I served them with goddess dressing….