Recipe Reviews, Baked Teriyaki Tofu Recipe, and Enchiladas

This week I made quite a few things, some turned out disastrous since either I am semi-retarded when it comes to subbing brown for white rice or the recipe was a bunk one.

I had a head of cauliflower that need to be used up and saw this recipe for Spicy Black Bean and Cauliflower Salad on vegweb.com so I decided to give it a go. Well, this wasn't anything amazing to me, in fact I couldn't eat much of it cause I felt like it was too boring to eat alone and ended up throwing it into enchiladas.

I also had some of AVK's "tuna salad" to use up and made more "panini's" (mine are obviously not, hence the english muffins)... These No-Tuna Panini's are truly bomb!

Her recipe for the Cheezy Mayo that goes in these panini's is to die for, seriously, I loaded so much of it on I ran out and had to make another batch! I seriously lick the tupperware clean and you can make it in less than a 5 minutes!

I also made some vegan sushi again finally! Fillings included bell pepper, green onion, pickled daikon, spicy daikon, avocado, baked teriyaki tofu, shredded carrots, and english cucumber.

Baked Teriyaki Tofu Recipe:

Ingredients:
1 block extra firm tofu, drained, pressed, and cut width-wise into 1/4 to 1/2 inch slabs
1/2 cup Soy Vay Teriyaki Sauce or Trader Joe's Soyaki Sauce

Directions:
- Add the Teriyaki Sauce to the tofu and marinate overnight in a tupperware, flipping the tupperware a few times.
- Preheat the oven to 400F, spray a glass baking dish and layout the tofu slabs, drizzle any additional marinade that hasn't absorbed into the tofu.
- Bake the tofu for 40 minutes flipping half way.
- Place cooled baked tofu in the fridge till ready to use.

I like to store my sushi rolls as pictured, with saran wrap, it keeps the avocado from browning to quickly, and the rice from hardening up right away... These rolls need to be eaten within 24 hours or they just aren't that good.

I used AVK's Seitan mixture that was leftover from the Tex-Mex Taco Salad as well as the Spicy Black Bean and Cauliflower recipe leftovers and made two different types of enchiladas. I made a batch of Tex-Mex Taco Salad Seitan + canned refried beans and another batch of Spicy Black Bean and Cauliflower + refried beans, both casseroles were topped with Vcon's Roasted Chile Sauce (From the Potato and Kale Enchiladas with Roasted Chili Sauce recipe) and AVK's Tex-Mex Taco Salad chipotle dressing that I thined out with additional soy milk for easier drizzling. The seitan stuffed enchiladas were especially good, not that photogenic though.

Lastly, I made Vcon's Hot and Sour Soup with Wood Ears and Nappa Cabbage... I did not enjoy the texture of wood ear mushrooms in this soup, it was kind of like chewing on rubber and I added more broth to the recipe cause this wasn't soupy enough for me. Next time, I think I will just sub crimini mushrooms instead.

It's Been Awhile...

And I'm still here! Just been busy, annoyed with the dating scene, hitting the gym, and of course cooking some grub! Here is some of the food porn I managed to take the last few weeks.

Of course there were tons of enchiladas/ burritos eaten since I make a batch of homemade refried beans weekly. I love Viva Vegan's recipe for Yellow Garlic Rice and pretty much have that in my regular food rotation as well. I love stuffing these puppies with refried beans, rice, and roasted or baked potatoes :)

Also in my regular food rotation is Garbanzo Bean Salad, this time I topped the spread with some curry powder, I really enjoy it this way.

Asparagus was on sale a few weeks ago for $.99/lb so I bought 3 bunches of it and enjoyed it roasted with salt, pepper, and garlic powder alongside some pasta topped with Ragu and Tofurkey Italian Sausages.

I also enjoyed my asparagus sauteed with Trader Joe's Soyaki Sauce, my fave!

I made a big batch of the asparagus pictured above and added it to a Hoisen Tofu Stirfry along with carrots, onions, and green bell peppers that needed to be used up.

Vegweb is having a cooking challenge and last week's cookbook of choice was Vcon so I made a few recipes to participate in the fun. First up was Red Lentil Cauliflower Curry which turned out phenomenal but seemed more like a dahl than curry.

I also made the Tamarind Lentils using brown lentils that unfortunately didn't cook enough as I am not an experienced lentil cooker and this was my first time cooking with brown lentils but the flavor was fantastic.

The I made BBQ Black Eyed Pea Collard rolls, which was my first experience using collard greens and black eyed peas. I loved the rolls but the homemade Backyard Barbecue Sauce from this book was just too sweet for my tastes and I scraped all the extra sauce off the top since there was sauce inside the rolls as well. I also got 2 extra rolls out of this recipe.

I also made the Qunioa Salad with Black Beans and Mango. All my coworkers that I shared this with enjoyed it, I thought it was okay and was bummed how quickly it went bad... I threw the rest out after 3 days.

Lastly, I got a crap ton of lemons from a coworker so I decided to make a Lemon Loaf Cake. I screwed this up and added the whole amount of sugar to the batter since I feel the directions should have said, divided so my idiot self wouldn't have added the whole amount. I also used white sugar since for some reason I didn't seem to notice the recipe said to use brown. I added an extra cup or so of flour to my batter and the cake ended up turning out really good. I was going to make the glaze but it looked way too watery for me when I cooked it so I just left it off.

I am planning on making recipes from VWAV for next weeks cooking challenge and hope to post some pictures. Sorry to leave you guys and girls hanging!

Veganomicon's "A Hummus Recipe"

 I halved Veganomicon's "A Hummus Recipe" and it was just the right amount, geese a whole recipe would seriously make a boatload! This hummus is flavored with lemon juice, garlic, cumin, s & p, and sprinkled with some Hungarian paprika. Delish and extra coolness points for homemade hummus!