Part 3 of the Post-A-Thon... Cookies, Wontons, Viva Vegan, and Soup

Robek's now has not only vegan smoothies but vegan cookies, check em out! I couldn't contain myself and bought 2 flavors: Oatmeal and Pumpkin... yummmmmm :)

I also made some vegan cream cheese wontons since I had some wonton wrappers to use up... This was the first time I made these puppies without my deep fryer (It was gross so I just threw the damn thing out) and they turned out spectacular :)

Viva Vegan cooking was in the rotation again so I tried a new recipe, Arroz con Seitan, and this is definitely a new favorite from the book!

I also made a tried and true favorite from the book, Mojo Oven-Roasted Seitan and Cilantro-Lime Rice, perfection...

I also made some Tomato Quinoa Soup from my friends blog and thought it turned out alright, it was kind of bland, so I added more tomato flavor in the form of tomato paste... It definitely thickened up as leftovers and I thought it could use some spice as well... Definitely edible but nothing to get wet over...

VegWeb's Grilled Avocado Sammie's... I slather one side with vegan mayo and the other with vegan cream cheese :)

My Sweet & Spicy Fried Rice... Always a easy peasy meal when I need food fast!

My first attempt at Portobello Burgers turned out tasty... I marinated these in garlic salt, pepper, olive oil, Braggs, and balsamic vinegar and baked at 400F for 35ish minutes, flipping halfway... I wanted to try the recipe out of Vegan Table for these but the damn cookbook vanished!

Peace, Love, Vegan <3

Tofu Tofu & Ummmmm Tofu

I've been pretty busy, lazy, and poor lately so I've been making tofu dishes quite often. Here are some pics of some recent easy peasy dishes I've made...

Tofu Scramble with Corn, Avocados, Cherry Tomatoes, Parsley, and Viva Vegan's Sofrito (Slow cooked green bell pepper, onion, and garlic)

Teriyaki Tofu Stirfry with Cauliflower and Green Onions

Deep Fried Jerk Tofu with Onions, Bell Peppers, Carrots, Corn, and Deep Fried Sweet Potatoes

My Favorite Recipe: Viva Vegan's Peruvian Seitan Skewers

Viva Vegan's Peruvian Seitan Skewers are the bomb, seriously! Especially served up with some fresh homemade guacamole. I tend to leave out potatoes when I make these now because I always have bell peppers and onions on hand but potatoes I rarely buy at the moment. I've made them probably about 5 times now and these skewers never get old... You must buy this cookbook it is worth its weight in gold!

Yes... More Vegan Sushi

If you can't tell already, I love me some vegan sushi! I made some for dinner tonight to share with my sister and it turned out fabulous as usual. Tonight's filling included baked teriyaki tofu, carrots, pickled radish, avocado, cucumber, and a new addition... green onions which will now be a regular. I admit that I'm kind of weird, I dip my sushi in Thai Sweet Chili Sauce my sister is even weirder as she prefers Creamy Chipotle Sauce... Don't tell but I think it's good too!

Sushi Fillings: 

Over the weekend I made a BOAT-LOAD of tamales from Viva Vegan, I will be posting about them soon!

More Vegan Sushi

I love making sushi if you can't tell already. This batch contained Baked Tofu, avocado, pickled radish, homemade pickled carrots, homemade pickled red bell pepper, and cucumber.

Delicious as usual! Here are some more pictures:

Sushi ready to roll up

Closeup of finished product

Vegan Sushi with Baked Teriyaki Tofu

Last night I threw a block of tofu in my Tofu Press so that I would have perfectly pressed tofu today. This morning I decided I wanted to make vegan sushi for lunch and what better to go in vegan sushi than baked tofu? Nothing. Especially Teriyaki flavored baked tofu! This is only my second time baking tofu and this time it turned out perfect, I think I might be baking tofu more often now!

Teriyaki Baked Tofu:

- Press tofu, preferably in a tofu press
- Marinate tofu in about 1/4 cup TJ's Soyaki or Soy Vay Teryaki Sauce for an hour, preferably in your Tofu Press with its handy marinating lid!
- Preheat oven to 400F
- Take tofu out of marinade and cut tofu in 1/4 inch slabs
- Spray a glass baking dish with cooking spray and place tofu slabs in the dish. Top tofu with any remaining marinade
- Bake for an hour, flipping tofu over after 30 minutes.
- Allow cooked tofu to cool a bit and it will stiffen up and get that wonderful baked tofu texture!

***I cut these slabs in half for sushi making***

My vegan sushi consisted of:

~ Pickled Daikon Radish (It's yellow and comes refrigerated you can find it at an Asian grocery store)
~ Avocado
~ Pickled Carrots (Carrots left to sit in a mixture of water and rice vinegar for at least an hour)
~ Cucumber
~ Teriyaki Baked Tofu

Vegan Sushi!

I love me some sushi! It doesn't have to be covered in diseased fish carcass either to taste good. Just make sushi using your favorite veggies! Pickled veggies are also amazing in sushi but I didn't have any this time around.

You will need a bamboo mat covered in saran wrap to make your sushi and a sharp knife.

Ingredients for Rice:

- 1 & 1/2 Cups Calrose Rice (AKA Sticky Rice)
- 2 Cups Water
- Seasoned Rice Vinegar (A few teaspoons, to taste)
- Salt (Some generous shakes, to taste)

Ingredients for sushi (This time):

- 4 Sheets of Nori
- Avocado
- Baked Flavored Tofu (I used Teryaki flavored from Trader Joe's)
- Cucumber (Seeds scooped out)
- Shredded Carrots
- Red Bell Pepper
- Pickled Ginger (Optional)
- Dipping sauce of choice (Sweet Chili Sauce or Soy Sauce & Wasabi)

Directions:

- Cook your sushi rice according package directions or use a rice cooker (Like me).
- While sushi is cooking get all your sliced veggies ready (Like the picture above).
- Once your rice is done cooking scoop it out into a nonreactive bowl and let it cool, turining occasionally.
- Once cooled add seasoned rice vinegar and salt and mix well to distribute rice seasonings.
- Place a sheet of nori on your saran wrapped sushi mat.
- Spread out 1/4 of the rice evenly to cover the sushi mat.
- Add veggies, roll sushi, cut into slices, eat. If you need detailed instructions on how to make sushi you can google it or watch a video on youtube.

These rolls used all my listed toppings

These are Vegan California Rolls (Avocado & Cucumber only)

 

Spicy Korean Kimchi Rice

INGREDIENTS:

1 1/2 cups white calrose rice
2 cups water
1.5 cups prepared kimchi
1 to 2 tablespoons sriracha hot sauce
1/4 cup sweet chili sauce, to taste
4 tablespoons vegan buttery spread
1 small white onion, sliced
1/2 cup sliced green onions
1/2 cup frozen veggies of choice (optional)

DIRECTIONS:

1) Put 1.5 cups calrose rice and 2 cups water in a rice cooker and cook for about 25 minutes. If you don't have a rice cooker follow the directions on the rice package. Once the rice is done let it cool completely.

2) Put white onions, frozen veggies, and kimchi (no liquid) into a fry pan with a couple of tablespoons water (you can add a couple of tablespoons of the kimchi liquid to the veggies as well if you wish). Cook until the onions are translucent, about 5 minutes.

3) Add the cooled rice and 4 tablespoons of "butter" to the fry pan. Mix in your green onions, sriracha, and sweet chili sauce. Keep moving the rice around in the pan until the rice doesn't look too saucy, about 10 minutes.

I love to eat any kind of fried rice with cut up seasoned and roasted dried seaweed sheets (not nori that you use to roll sushi), cut into bite-size pieces.

Pictured is the brand I always get, it's my favorite!

You can also use this rice as a filling in spring rolls! Just let it cool down to room temperature and add avocado, shredded carrots, and red cabbage to the mix and whatever else tickles your fancy. I dipped my spring rolls in a dip composed of blended sriracha and "mayo"... Yum!

Grilled Avocado Sandwich

This is my new favorite sandwich! I got the idea here but changed the ingredients just a little.

INGREDIENTS:

- 1 ripe Hass avocado, mashed
- Vegan cream cheese (Tofutti)
- Bread (I used potato)
- Vegan buttery spread
*You should get 2 or 3 sandwiches*

DIRECTIONS: (Repeat for each sandwich)
- Lightly toast 2 bread slices in a toaster to enable easier spreading.
- Piece 1: Spread cream cheese on the bread and layer some mashed avocado on top.
- Piece 2: Spread buttery spread on 1 side of the bread.
- Place piece 2 on top of piece 1 (buttered side should be showing).
- Heat frying pan. Place the buttered side of the sandwich on the pan. Grill until toasted to your liking.
- Pick the sandwich up with your spatula and add some more buttery spread to the pan and grill the other side of the sandwich until it's toasted to your liking.

I enjoy mine served with ketchup :)

Makes: 2 to 3 sandwiches depending on avocado and bread size
Preparation time: Few minutes
Cooking time: Few minutes