See this at: foodnetwork.com| Added on 04/03/09

* 1 pound leeks, cleaned and dark green sections removed, approximately 4 to 5 medium * 3 tablespoons unsalted butter * Heavy pinch kosher salt, plus...

See this at: vegweb.com| Added on 02/28/09

Ingredients (use vegan versions): 2 cups Redmill gluten flour 1 1/2 teaspoon baking powder Archived comment by: optional spices: 1tbs garlic powder 1tsp onion powder 2 teaspoon cumin Braggs Liquid Aminos or other soy sauce to add salt Directions: I... See more

Ingredients (use vegan versions): 2 cups Redmill gluten flour 1 1/2 teaspoon baking powder Archived comment by: optional spices: 1tbs garlic powder 1tsp onion powder 2 teaspoon cumin Braggs Liquid Aminos or other soy sauce to add salt Directions: I have done a lot of experimenting to get the texture right, and this is what I have come up with. Put the dry ingredients in a bowl and mix completely. Add enough liquid that all the flour forms into a ball. knead until there are no dry spots. Form into whatever shape is desired, I usually end up with 2 thick pancakes. Put into a pot with boiling water. The seitan will initially sink. It will float to the top, and when it has sunk again, it is cooked and ready for use. This takes between 45 minutes to 1 1/3 hours depending on thickness, elevation and heat. Serves: 6-8 Preparation time: 1/2 hour I've been intimidated by the idea of making my own seitan, but finally tried this recipe. It turned out great, although I tried to cheat and use my... See less

See this at: vegweb.com| Added on 02/28/09

Ingredients (use vegan versions): 3 medium heads of broccoli 1 heads of garlic 1 vegetarian vegetable stock cube 1/8 to 1/4 cup of soy sauce 1 teaspoon powdered ginger 1 teaspoon to 1 tablespoon of red pepper flakes 4 tablespoons of sweetner 1... See more

Ingredients (use vegan versions): 3 medium heads of broccoli 1 heads of garlic 1 vegetarian vegetable stock cube 1/8 to 1/4 cup of soy sauce 1 teaspoon powdered ginger 1 teaspoon to 1 tablespoon of red pepper flakes 4 tablespoons of sweetner 1 tablespoon of cornstarch 1 1/2 cups uncooked white rice Directions: Please note that measurements are approximate. First boil 3 cups of water for the rice. Add rice, cover and reduce to a simmer until done. Meanwhile wash the broccoli and chop into bite size pieces, including the stalk. Mince the garlic and set aside. Boil 2 cups of water and add the vegetable stock cube. Stir to dissolve and add the garlic, soy sauce, ginger, red pepper flakes and sweetner. Dissolve the cornstarch in 2 tablespoons of cold water. Cook the broccoli over high heat in a large skillet for 2 minutes. Then add the garlic mixture. Let this simmer over medium high heat for 7-10 minutes depending on how crisp you like your broccoli. Add the cornstarch mixture and stir to... See less

See this at: vegweb.com| Added on 02/28/09

Ingredients (use vegan versions): 2 and 2/3 cups oats 1/3 cup flax seed meal 2 medium bananas, mashed 1/3 cup canola oil 1/2 cup dried fruit (cranberries, raisins, whatever you want) 2/3 cup chopped nuts (i use pecans but walnuts, peanuts or... See more

Ingredients (use vegan versions): 2 and 2/3 cups oats 1/3 cup flax seed meal 2 medium bananas, mashed 1/3 cup canola oil 1/2 cup dried fruit (cranberries, raisins, whatever you want) 2/3 cup chopped nuts (i use pecans but walnuts, peanuts or sunflower seeds will work) 1/2 tablespoon cinnamon 1-2 tablespoon some kind of vegan sweetener (i use honey, but i know with vegans that is a no no) enough liquid Ener-G Egg Replacer to equal one egg add a small amount of water if mixture isn't moist enough. Directions: Combine all the dry ingredients and mix well. add mashed bananas, liquid Ener-G Egg Replacer, oil and sweetener and mix well until blended and mixture is sticky. now this part is messy, but worth it. Shape dough into bars on a greased cookie sheet, making the bars about 1/3 inch thick. I would definitely recommend shaping all the bars at one time, because the longer the dough sits, the stickier it gets. Bake for 15 minutes in a 350 degree oven. I make these for my husband in lieu of... See less

See this at: vegweb.com| Added on 02/28/09

Ingredients (use vegan versions): 1 pound extra firm regular tofu 1 large onion chopped 1 quart vegetable broth 5 tablespoons Worcestershire sauce 1 tablespoon tamari 2 cloves garlic finely chopped 4 of each large carrots and large peeled potatoes... See more

Ingredients (use vegan versions): 1 pound extra firm regular tofu 1 large onion chopped 1 quart vegetable broth 5 tablespoons Worcestershire sauce 1 tablespoon tamari 2 cloves garlic finely chopped 4 of each large carrots and large peeled potatoes coarsely chopped 1 tomato seeded and diced 2 teaspoons salt 1 teaspoon each of pepper and basil 3 tablespoons soybean margarine 5 tablespoons cornstarch mixed with water until not lumpy Directions: Freeze the tofu and then let it thaw completely. Drain the water from the tofu, and cut into slices and squeeze more water out. Then cut the slices into chunks and bake at 200 degrees on an ungreased cookie sheet while chopping the rest of the ingredients (check the tofu about every 10-15 minutes so that it doesn't get browned - it should just be dried out, not burned). The tofu should be well dried out, like croutons. Place all of the prepared ingredients into a crockpot, stir well, and cook on high for at least 6-8 hours, stirring occasionally.... See less

See this at: vegweb.com| Added on 02/28/09

Ingredients (use vegan versions): 2 tablespoon oil 2 small cloves garlic, finely chopped 1 medium onion, chopped 2 celery sticks, chopped 2-3 large carrots, chopped 4 smallish potatoes, cubed basil, oregano, garlic powder to taste vegetable broth... See more

Ingredients (use vegan versions): 2 tablespoon oil 2 small cloves garlic, finely chopped 1 medium onion, chopped 2 celery sticks, chopped 2-3 large carrots, chopped 4 smallish potatoes, cubed basil, oregano, garlic powder to taste vegetable broth (about 2 cups) Directions: 1. Heat oil in pan; sauté onion, garlic, and celery until tender. 2. Add potatoes and carrots; cook 3-5 minutes 3. Add broth, herbs, and garlic; bring to boil, then reduce heat and simmer 20-30 minutes, or until potatoes are soft. 4. Blend all broth and approx. 1/2 potatoes and carrots until creamy. This ensures that there are lovely chunks in your soup so that you can chew on something. If you want creamier soup, blend everything. 5. Add salt and pepper to taste. I like to add a dash of red pepper just before blending to give the soup some spice, but this is completely optional. 6. Serve. Serves: 2 Preparation time: 30-40 minutes See less

See this at: lottieanddoof.com| Added on 02/14/09

When Ina Garten speaks, I listen. Her fifth cookbook was published last month and my very good friend Judy presented me with a copy of it for my birthday. (Judy also brought The Art of Simple Food into my life— the lady clearly knows how to pick... See more

When Ina Garten speaks, I listen. Her fifth cookbook was published last month and my very good friend Judy presented me with a copy of it for my birthday. (Judy also brought The Art of Simple Food into my life— the lady clearly knows how to pick cookbooks.) Ina’s latest venture is excellent. For those of you familiar with her, you will be happy to see that she still can curate an exciting and accessible collection of recipes. The book is a real pleasure to read and she offers some good entertaining tips. You’ll also be happy to know she still loves butter. She always manages to shock me with how much butter she is able to fit into her recipes. Quite frankly, it scares me. But there is no denying that it tastes good. Her recipe for Parmesan Thyme Crackers immediately caught my attention. They would be great served with some wine or snacked on any time. I’d like to try them with apple jellies or even a plate of grapes. A really good thing to have on hand when quests are over. These are... See less

See this at: lottieanddoof.com| Added on 02/14/09

Cookies * 1 cup walnuts * 2 1/2 cups flour * 1/2 teaspoon salt * 16 tablespoons (two sticks) unsalted butter, at room temperature * 3/4 cup sugar * 1 egg, at room temperature Cream Cheese Filling * 4 ounces cream cheese, at room temperature * 4... See more

Cookies * 1 cup walnuts * 2 1/2 cups flour * 1/2 teaspoon salt * 16 tablespoons (two sticks) unsalted butter, at room temperature * 3/4 cup sugar * 1 egg, at room temperature Cream Cheese Filling * 4 ounces cream cheese, at room temperature * 4 tablespoons unsalted butter, at room temperature * 1/2 cup powdered sugar * pinch of salt Combine the walnuts and 1 tablespoon of the flour in a food processor and grind to a fine powder. In a dry bowl, whisk together the walnut powder, remaining flour and salt and set aside. Place the butter in the bowl of a stand mixer with the paddle attachment and beat on medium speed for 1 minute. Add the sugar and beat on medium high speed until the mixture becomes fluffy and lighter in color, 6 to 8 minutes, stopping the mixer occasionally to scrape down the sides of the bowl. Add the egg and continue to beat until it is fully incorporated and the batter looks smooth and glossy, 1 to 2 minutes. Add the dry mixture, all at once, to the butter mixture.... See less

See this at: lottieanddoof.com| Added on 02/14/09

I really like tomato soup. I would even go so far as to say it is my favorite soup and this tomato soup is one of the best I have ever eaten. Better than the tomato soup at Bread, better than the tomato soup at Nordstrom Cafe (which is surprisingly... See more

I really like tomato soup. I would even go so far as to say it is my favorite soup and this tomato soup is one of the best I have ever eaten. Better than the tomato soup at Bread, better than the tomato soup at Nordstrom Cafe (which is surprisingly good for a department store restaurant), better than any I know. It is relatively easy to make and comes together quickly. I make this pretty regularly during the winter and never get tired of it. Let it offer you some comfort on a cold snowy day (it is 4° F in Chicago right now). It is particularly nice with some Parmesan toasts to dunk into it. Or maybe some mozzarella melted on top. Some fresh chives? Feel free to improvise. The real trick here is that you roast your canned tomatoes with brown sugar before adding them to the stock. This delivers a deep, rich caramel goodness to the canned tomatoes. Again, San Marziano tomatoes are the way to go here. Creamy Tomato Soup (Adapted from Cooks Illustrated) * 2 (28-ounce) cans whole tomatoes in... See less

See this at: lottieanddoof.com| Added on 02/14/09

I really lucked out with Bryan’s family, they are all great. I often listen to friends tell stories about their in-laws and feel lucky to have it so good. A few weeks ago, Bryan’s sister Heather came to visit. We were excited for her stay and we... See more

I really lucked out with Bryan’s family, they are all great. I often listen to friends tell stories about their in-laws and feel lucky to have it so good. A few weeks ago, Bryan’s sister Heather came to visit. We were excited for her stay and we wanted to cook some good food for her— a sort of belated Christmas dinner. She’s a vegetarian and it got me thinking about dietary restrictions and menu planning. Menu selection is guided by things like preferences (Bryan hates blue cheese), food allergies (nuts!), or lifestyle choices (vegetarians). Preferences are the most common part of food planning for me, I naturally don’t cook things with ingredients that neither Bryan nor I like. Things get more complicated when there are more serious restrictions like no animal products, no dairy, no gluten…but I think these restrictions are excellent challenges for the home cook. My goal is to make food that everyone will enjoy. Quality and taste should never be sacrificed regardless of the... See less

See this at: howtoeatacupcake.net| Added on 02/02/09

►Quest for the Perfect Biscuits: ○ The "Fluffy" ○ The "Flaky" × The "Lazy" × The "Cheesy" Don't forget to vote for my Sangria Chiffon Cupcakes for Iron Cupcake:Earth! Voting begins Thursday, January 29 at 8 pm Central @... See more

►Quest for the Perfect Biscuits: ○ The "Fluffy" ○ The "Flaky" × The "Lazy" × The "Cheesy" Don't forget to vote for my Sangria Chiffon Cupcakes for Iron Cupcake:Earth! Voting begins Thursday, January 29 at 8 pm Central @ http://mkecupcakequeen.blogspot.com/ on the right-hand side. Voting will be open until Wednesday, February 4 at 12 noon Central. Thanks!! See less

See this at: infofreaking.com| Added on 01/13/09

This tasty breakfast was introduced to me by my husband - I call it a breakfast bomb . It is very tasty and also a great baby food. I believe vegetarians can eat it as well (I said vegetarians, not vegans) and if you believe vegetarians should cut on... See more

This tasty breakfast was introduced to me by my husband - I call it a breakfast bomb . It is very tasty and also a great baby food. I believe vegetarians can eat it as well (I said vegetarians, not vegans) and if you believe vegetarians should cut on all animal products (as there are some in this healthy breakfast, such as yogurt and honey) simply skip honey and instead of yogurt use soy milk. Yes, you need a blender. It doesn’t matter really what kind of a blender you have at home as long as it will puree (mix) fine. I use the one the photo above. Ok, the ingredients. For 1 serving you will need: 1 peeled banana 1 peeled orange 10 almonds (if you don’t like almonds, replace them with other nuts - your choice. But they are the healthiest of all nuts as they contain the least fats…Several studies have revealed that people who consume nuts regularly are less likely to suffer from coronary heart disease. Also clinical trials have found that consumption of various nuts such as almonds and... See less

See this at: recipezaar.com| Added on 01/07/09

On Dec 17, 2008 Absolutely fantastic.....altho when i saw that the dough was very sticky, i was shocked and thought id done sumething wrong, but then...

See this at: yumsugar.com| Added on 11/08/08

Ingredients 1 package (14 1/2 ounces) firm tofu, drained, cut crosswise into 6 slabs (about 3/4 inch wide), each slab halved horizontally and cut into triangles 1 1/2 pounds broccoli, stalks trimmed, peeled, and cut into 1/4-inch rounds, florets... See more

Ingredients 1 package (14 1/2 ounces) firm tofu, drained, cut crosswise into 6 slabs (about 3/4 inch wide), each slab halved horizontally and cut into triangles 1 1/2 pounds broccoli, stalks trimmed, peeled, and cut into 1/4-inch rounds, florets separated into bite-size pieces Coarse salt 2 tablespoons vegetable oil 3 tablespoons soy sauce 2 tablespoons rice vinegar 1/4 teaspoon red-pepper flakes 4 garlic cloves, minced 1 tablespoon cornstarch 1/2 cup cashews, toasted Directions * Arrange tofu in a single layer on a baking sheet lined with several layers of paper towels. Top with more paper towels and another baking sheet; weight with canned goods. Let tofu drain, about 20 minutes. * Meanwhile, cook broccoli (stalks and florets) in a large pot of boiling salted water until bright green, 2 minutes. Drain; set aside. * Heat oil in a large nonstick skillet over medium heat. Add tofu; cook until golden brown, turning gently halfway through, 10 to 15 minutes. Transfer to paper towels. *... See less

See this at: yumsugar.com| Added on 10/02/08

Ingredients 1 16-ounce package firm or extra firm tofu 1/2 cup sweet and hot mustard 1/2 cup seasoned bread crumbs Pinch of chili pepper, or to taste Spray can of olive oil Directions * Place block of tofu on cutting board. With a sharp knife, cut... See more

Ingredients 1 16-ounce package firm or extra firm tofu 1/2 cup sweet and hot mustard 1/2 cup seasoned bread crumbs Pinch of chili pepper, or to taste Spray can of olive oil Directions * Place block of tofu on cutting board. With a sharp knife, cut into three equal sections lengthwise. Cut each section in half lengthwise so that you end up with six "tofu sticks." * Arrange several layers of paper towels on a plate and place tofu sticks on top. Place several layers of paper towels on top of sticks and press down to remove excess moisture from tofu. * Place tofu sticks in a container large enough to store them in a single layer. Using a knife or a brush, spread mustard evenly on all sides of the tofu. Cover container and place in refrigerator to marinate for at least three hours or overnight. * After marinating tofu, remove from refrigerator. Place seasoned breadcrumbs on a plate, add chili pepper and mix together with a fork. Place each tofu stick on a skewer. * Holding the skewer, one... See less

See this at: vegweb.com| Added on 09/23/08

Ingredients (use vegan versions): 1 good eggplant, preferably organic 1-2 tablespoons olive oil (**less works fine too) tamari to taste (about 1-2 tablespoons) granulated garlic, to taste (about 1/2 teaspoon) Directions: This recipe is ridiculously... See more

Ingredients (use vegan versions): 1 good eggplant, preferably organic 1-2 tablespoons olive oil (**less works fine too) tamari to taste (about 1-2 tablespoons) granulated garlic, to taste (about 1/2 teaspoon) Directions: This recipe is ridiculously easy, but I practically make a meal out of it every week. Everyone else seems to love it, too. Preheat oven to 400 degrees Fahrenheit. Pour the olive oil on the cookie sheet, along with the tamari and garlic. Swoosh the cookie sheet around to mix. Slice eggplant into about 1/4" thick rounds. Place eggplant slices on cookie sheet. Turn each slice over to coat both sides. Bake for about 10 minutes on each side. (Turn over when browned on the bottom). They are done when they look caramelized on each side. I pretty much eat this all to myself, along with a salad and maybe some bread or something. I am not sure why I love them so much, but I hope you will too!! **For a lower fat version, you can just use a teaspoon or so of oil, and make up the... See less

See this at: vegweb.com| Added on 09/23/08

Ingredients (use vegan versions): phyllo dough, vegan asparagus-about 1 pound 5-9 cloves fresh garlic, minced or pressed sea salt and black pepper to taste the juice of about 1 fresh lemon olive oil, for brushing and the saute totally optional:... See more

Ingredients (use vegan versions): phyllo dough, vegan asparagus-about 1 pound 5-9 cloves fresh garlic, minced or pressed sea salt and black pepper to taste the juice of about 1 fresh lemon olive oil, for brushing and the saute totally optional: sesame seeds (black or white) Directions: This one is great for an impressive appetizer that seems like much more work than it actually is. Be sure to thaw the phyllo in the fridge overnight, then thaw on the counter (while still in box) for an hour or so. Saute asparagus, garlic, sea salt, pepper and lemon juice in some olive oil until asparagus is crisp-tender. Preheat oven to 400 Fahrenheit. Oil a cookie sheet. Gently unwrap phyllo dough. The trick to working with phyllo is to be gentle and to not let it dry out. I work quickly, so I don't cover the stack of phyllo, but many people find it helpful to place a damp towel on the phyllo stack to prevent it from drying out. Take one sheet at a time and brush with additional oil (or melted Earth... See less

See this at: vegweb.com| Added on 09/23/08

Cheap, delicious, nutritious! Ingredients (use vegan versions): 30 vegan wonton wrappers 8 stalks of asparagus, chopped garlic one small onion, chopped teriyaki sauce glug of sesame oil Directions: To prepare asparagus: Chop up finely, mix with... See more

Cheap, delicious, nutritious! Ingredients (use vegan versions): 30 vegan wonton wrappers 8 stalks of asparagus, chopped garlic one small onion, chopped teriyaki sauce glug of sesame oil Directions: To prepare asparagus: Chop up finely, mix with chopped onion and sautee in garlic and oil about 10 minutes or until cooked down. Stir in teriyaki sauce to taste. Either mash a bit with a fork or blend for a few quick seconds to get a smoother consistency. To prepare wontons: Spoon a small amount of asparagus filling onto one wonton. Take another and seal the two using a fork (I had to wet the edges). Now warm sesame oil in pan and throw in some seasoning if you like–you’re about to sauté the ravioli, so last chance to add any flavors. Sautee about 5 minutes, flipping if you like, and serve! Drizzle some teriyaki sauce on top. Serves: 3 Preparation time: 30 minute See less

See this at: recipezaar.com| Added on 09/21/08

On Aug 27, 2008 I made these and they were a little crumbly so i decided to use them as the cookie or wafer in a banana pudding. It was to doe for. I...

See this at: mangopowergirl.com| Added on 09/20/08

Who says only meat eaters have fun barbecuing?! These Tandoori Tofu Kebabs are so flavorful and easy to make that even tandoori meat lovers will happily eat them! Tofu is something I cook in many, many, many ways. Tandoori Tofu Kebabs is one dish... See more

Who says only meat eaters have fun barbecuing?! These Tandoori Tofu Kebabs are so flavorful and easy to make that even tandoori meat lovers will happily eat them! Tofu is something I cook in many, many, many ways. Tandoori Tofu Kebabs is one dish you'll rarely find in an Indian restaurant, although when they taste this great, they should be insanely common! They are a healthy and delicious way to enjoy wonderful grilled Indian flavors, and any Indian food lover would love them. You can eat Tandoori Tofu Kebabs freshly grilled and all by themselves -- like my husband Brian ate half of the lot -- or you can eat the tofu in wraps, or with curries and rice, or you name it! I used: 1 block extra-firm tofu, drained and cubed 1 cup plain yogurt 1 tablespoon chana flour 1 tablespoon freshly grated ginger 1 tablespoon freshly grated garlic 1 tablespoon fresh lemon juice 1 tablespoon olive oil 1 teaspoon garam masala 1 teaspoon dhana-jeeru powder (a blend of ground cumin and coriander seeds) 1/2... See less

See this at: twospoons.uber.com| Added on 09/20/08

Welcome to twospoons, the food blog that will hopefully soon become more of a collection of many students' attempts at cooking deliciously inexpensive, easy, and fun food. With any luck students will find that the joy of cooking doesn't have to start... See more

Welcome to twospoons, the food blog that will hopefully soon become more of a collection of many students' attempts at cooking deliciously inexpensive, easy, and fun food. With any luck students will find that the joy of cooking doesn't have to start at the eating process, or at least that eating well doesn't have to cost the earth in terms of money, time and effort. If you're a student, send me (Zo) your tips, favourite grocery stores, or recipes (preferably with photos) - pale.rain[at]gmail.com. I will of course link to you or credit you by name. If you'd like to link to me, please let me know - it'll make my day :) You can use the button below if you want as well. See less

See this at: artsy-foodie.com| Added on 09/20/08

I don't know maybe it's still my sister's gift singing soft inspirations in my ear but I've been wanting to marinate tofu in a pomegranate sauce all week. It's one of those things, like a dark chocolate craving, that won't quiet until you've... See more

I don't know maybe it's still my sister's gift singing soft inspirations in my ear but I've been wanting to marinate tofu in a pomegranate sauce all week. It's one of those things, like a dark chocolate craving, that won't quiet until you've surrendered to it. I decided to make the marinade out of pomegranate concentrate because that's what I had on hand. The result was beautiful and the tofu baked to perfection, leaving the house smelling like a trip to the Middle East with a layover in China or Japan to pick up the tofu of course. Pomegranate Marinated Baked Tofu (serves 4) Ingredients: 1/2 tablespoon of olive oil 1 small onion, chopped fine 1 garlic clove, minced 1/4 teaspoon of ground cumin 1 teaspoon of ground coriander 1/4 teaspoon of ground turmeric 1/4 teaspoon of paprika 1/4 teaspoon of ground ginger 1/2 cup of chopped walnuts 1/4 cup of chopped cilantro 1 tablespoon of honey or 1/2 tablespoon of agave nectar 1/4 cup pomegranate concentrate 1/4 cup water 1 tablespoon roasted... See less

See this at: chowvegan.com| Added on 09/20/08

* Nikki on August 22nd, 2008 I have been looking for a recipe exactly like this. I cannot wait to try it! * Lisa (Show Me Vegan) on August 22nd, 2008 This meal looks ready for a gourmet magazine photo shoot. * Jennifer on August 22nd, 2008 You picked... See more

* Nikki on August 22nd, 2008 I have been looking for a recipe exactly like this. I cannot wait to try it! * Lisa (Show Me Vegan) on August 22nd, 2008 This meal looks ready for a gourmet magazine photo shoot. * Jennifer on August 22nd, 2008 You picked the right combo of 11 herbs and spices. Yummy! * Colloquial Cook on August 22nd, 2008 Gosh, 11 spices! Just a quick question, as I am not familiar with tofu: why put a heavy weight on the tofy slices? Is that to extract potential moisture? * Crystal on August 23rd, 2008 I like spices too. I remember my parents used to add chinese 5 spices to chicken before deep-fried it. Some recipes used chinese 5 spices and red frementated bean curd. I like frementated bean curd too :) The stir-fried long bean with frementeated bean curd is nice :) Maybe, some days, i should tried to mixed them to tofu and then deep-fried it. Cheers * chow on August 23rd, 2008 Nikki - Thanks! Lisa (Show Me Vegan) - Thanks, I’m just lucky the food happens to be... See less

See this at: ifoundhappy.blogspot...| Added on 09/20/08

Ingredients: 14 oz. extra firm tofu 1/2 c flour 2 eggs 2 tb milk 1/2 c italian or regular breadcrumbs 1/2 c panko breadcrumbs 1/2 tsp garlic powder 1/2 tsp dried basil 1/2 tsp salt 1 1/2 tsp grated parmesan 3-4 tb canola oil 1/2 cup shredded... See more

Ingredients: 14 oz. extra firm tofu 1/2 c flour 2 eggs 2 tb milk 1/2 c italian or regular breadcrumbs 1/2 c panko breadcrumbs 1/2 tsp garlic powder 1/2 tsp dried basil 1/2 tsp salt 1 1/2 tsp grated parmesan 3-4 tb canola oil 1/2 cup shredded mozzarella or italian cheese blend 1/2 cup of your favorite marinara Instructions: Drain tofu and press to get out excess water. Slice tofu in 1/4–1/2 inch thick slices widthwise. You should end up with about 10 slices. I know it isn't pretty or even appetizing at this point and this is how most people think of tofu, but it will get there, I PROMISE! Measure flour into a bowl or on a plate big enough to fit a tofu slice. Beat egg and milk together in another bowl. Mix all breadcrumbs, spices and salt in another dish. Take one tofu slice and dip it into the flour. Coat tofu on all sides with flour. Next dip into the egg mixture. Take special care not to get any huge booger-esque egg on the tofu. If you mixed it well enough it shouldn't be a problem,... See less

See this at: bitchincamero.com| Added on 09/20/08

Is it wrong to dress tofu in chimichurri? Maybe. But, it makes a damn good sandwich. Chimichurri is a delicious Argentinian sauce usually drizzled over freshly grilled meat, and most often over skirt steak. It’s made by blending olive oil, parsley (I... See more

Is it wrong to dress tofu in chimichurri? Maybe. But, it makes a damn good sandwich. Chimichurri is a delicious Argentinian sauce usually drizzled over freshly grilled meat, and most often over skirt steak. It’s made by blending olive oil, parsley (I like Italian Parsley myself), lemon juice, garlic, red pepper flakes and salt together like you would a pesto. The bright green sauce is rich, herbal, tangy and a little spicy. Just the thing for grilled meats, and apparently just the thing for spicing up an otherwise bland piece of tofu. As you all know, I’m by no means a vegetarian. I love my bacon, beef, pork and lamb. Seafood, too. Yum! So, it may seem surprising that I’ve also grown to love tofu. You just can’t think of it as a meat substitute. It’s no replacement for steaks and burgers, but it has its own unique flavor and texture. I love how it soaks up its marinade and develops nice, crisp grill lines. Paired with some greens and piled onto toasted pumpernickel, it made a hefty and... See less

See this at: yumsugar.com| Added on 06/25/08

Making a filling, flavorful, and delicious soup doesn't have to take hours. Instead, if you use alternative cooking methods to speed up the elements of the soup — in this case, fine chopping and broiling the vegetables — your soup can be finished in... See more

Making a filling, flavorful, and delicious soup doesn't have to take hours. Instead, if you use alternative cooking methods to speed up the elements of the soup — in this case, fine chopping and broiling the vegetables — your soup can be finished in a quick 30 minutes. Toasted Indian spices make this dish an exotic and exciting vegetarian meal. Serve with crisped pita and a chilled, dry Riesling. For the recipe, read more Indian Roasted Eggplant Soup From Vegetarian Times magazine 1 large eggplant (about 11/2 lb.), coarsely chopped 1 large bell pepper, seeded and sliced 1/2 cup chopped onion 1/4 cup chopped apple 2 Tbs. balsamic vinegar 1 Tbs. Dijon-style mustard Salt to taste 1/2 tsp. olive oil 1 tsp. curry powder 1 tsp. ground cumin 1/2 tsp. ground coriander 1/4 tsp. ground cinnamon 1/2 tsp. granulated sugar 1 12-oz. can tomato juice 3 Tbs. chopped cilantro plus extra for garnish, optional Freshly ground black pepper to taste See less

See this at: yumsugar.com| Added on 06/25/08

The other day BellaSugar told me about a super simple, yet incredibly tasty salad she recently made. Fresh, ripe tomatoes were gently tossed with avocados, red onion, scallions, lemon juice, and olive oil, almost like a chunkier version of guacamole.... See more

The other day BellaSugar told me about a super simple, yet incredibly tasty salad she recently made. Fresh, ripe tomatoes were gently tossed with avocados, red onion, scallions, lemon juice, and olive oil, almost like a chunkier version of guacamole. As a side, it is very versatile and pairs nicely with roast chicken or pork, a creamy pasta, or a meaty sandwich. To take a look at Bella's recipe, read more Avocado & Tomato Salad Created by BellaSugar Image Source 3-4 ripe tomatoes on the vine, cut into chunks 1/4 red onion, chopped 1 tablespoon extra virgin olive oil 1 tablespoon fresh lemon juice 3 scallions both white and green part, chopped 2 avocados, diced High quality sea salt, such as Fleur de Sal See less

See this at: yumsugar.com| Added on 06/25/08

Like a healthy dessert, a veggie club sandwich is a bit of an oxymoron. Club sandwiches are typically filled with smoky bacon and thick sliced turkey breast, but you don't have to be a meat eater to enjoy this stacked sandwich. The bacon is replaced... See more

Like a healthy dessert, a veggie club sandwich is a bit of an oxymoron. Club sandwiches are typically filled with smoky bacon and thick sliced turkey breast, but you don't have to be a meat eater to enjoy this stacked sandwich. The bacon is replaced with crisp cucumber, and the turkey with crunchy bell peppers. Not only does this make for a nutritional dinner, but it also packs well for a delicious lunch or picnic. To learn how to layer the ingredients in this scrumptious sandwich, read more Veggie Club Sandwich From The Nest Image Source Layering Order: 1 tablespoon light vegetable cream cheese 1 whole wheat bread slice 1/4 cup fresh spinach leaves, lightly packed 3 tomato slices 1 thin red onion slice, rings separated pepper, sprinkle 1 tablespoon light vegetable cream cheese 1 whole wheat bread slice 8 English cucumber slices 3 yellow (or red) pepper rings 6 Avocado slices (about 1/2 avocado) pepper, sprinkle 1 tablespoon light vegetable cream cheese 1 whole wheat bread slice See less