Monthly Archives: May 2012

Cabbage and Herbed Tofu Slaw

We had half a head of cabbage in the fridge that we needed to use, along with some black beans and carrots that also needed to be used soon. So Matt made a summer slaw with the following:

  • Herbed tofu, marinated and grilled
  • Half a head of cabbage
  • 4+ carrots, grated
  • 1 cup or so black beans
  • Spring onions
  • Sliced almonds
  • Fresh cilantro
  • Fresh mint
  • Lime juice

Combine and… that’s it. With the marinade from the tofu, it doesn’t need oil or seasoning other than lime juice and the fresh herbs. It is so light and refreshing that way.

Categories: Potlucks Tailgates and Road Trips, Sides | Tags: , , , , | Leave a comment

Arugula, Sweet Potato and Strawberry Salad

This is a perfect summer salad.

Ingredients:

  • 2 sweet potatoes, skinned and cubed
  • 1-2 cups chopped strawberries
  • 8 fresh, large basil leaves, sliced
  • 3-4 cups fresh arugula
  • Rhubarb salad dressing

Steps:

  1. Steam the sweet potatoes for about 10 minutes or so
  2. Combine with arugula, basil and strawberries. Top with dressing

Here’s a picture before I added the salad dressing:

Categories: Sides | Tags: , , | Leave a comment

Stir Fried Tofu with Chard and Cashews

I’ve been wanting to try some of the tofu recipes on Pinterest, so I tested out this simple stir-fry recipe one from Vegetarian Times. Be warned, it is super spicy!

1. I cooked the tofu first using the recipe linked above, then removed from the pan.

2. Keep the pan hot, add a bit of oil and water, sliced onion and cook for a few minutes.

3. Then added as much cleaned, chopped chard as the pan can handle and cook it until it cooks down.

4. Serve on top of quinoa, topped with cashews and the tofu.

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Simple Lentil Salad

If you’ve ever been to a potluck with us, or seen us after a road trip, you know that a bean salad is one of our staples. For some reason, I haven’t featured it on the blog. However, I’ve recently discovered lentil salad as an alternative. The reason these are important staples is: (1) they are high in protein and fiber so they are super filling and therefore reliable when we may be stuck in an environment without many vegan options; and (2) it is easy to make from non-perishables you have on hand.

The lentil salad is modified from a recipe in the April/May 2012 issue of Vegetarian Times.

Ingredients:

  • 2 cups green or black lentils, rinsed
  • 2-4 tablespoons oil (you can use more to make this for other people, such at a party)
  • 4-5 tablespoons apple cider vinegar, or more, to taste
  • 3-4 tablespoons honey, more or less to taste (again, I use up to 4 when I make this for other people, such as at a party)
  • 4 bay leaves
  • 4 or more chopped carrots (half or quartered moons) – optional
  • 2 scallions/green onions, chopped
  • walnuts
  • dried cranberries
  • approx 1/2 jar roasted red peppers, sliced and chopped (you could also use dried and reconstituted or fresh and diced peppers. Roasted is best, and you can get those in a jar)

Steps:

1. Cook the lentils with the bay leaves following instructions on the package, or, cover with about 3 inches of water, boil and then simmer for about 30 minutes total, but after about 25 minutes…

2. … throw in the carrots, if using. Finish cooking for the remaining 5 minutes. Drain out any extra water and remove the bay leaves.

3. Mix lentils with the oil, vinegar, and honey in a bowl.

4. Then add in scallions/green onions, red peppers, walnuts, dried cranberries.

5. Season with salt/pepper to taste.

6. Let cool and marinade for a few hours before serving if possible.

Variations: play around with substitutes such as artichokes, beans, onions, cucumber, olives, etc…

And you have an easy, high protein, high fiber, traveling meal. Pictured below with carrots, but without green onions.

The oil and sweetener is usually more than I’m comfortable with. However, until I figure out alternative seasoning, it’s still pretty healthy and easy so I’m not going to worry about it.

Categories: Easy, Lunches, Potlucks Tailgates and Road Trips | Tags: , , , , | Leave a comment

Tempeh Nachos

It was the night before my birthday. Matt had just left for NYC for a conference, but earlier this weekend he had marinated and grilled tempeh. I’m already in birthday mode and not in the mood to cook.

Ingredients:

  • Tortilla chips
  • About 1/2 block of tempeh, marinated and grilled, then smashed
  • Hummus
  • Tomato, chopped
  • Salsa

Steps: Mix the smashed tempeh in a bowl with hummus. Spread on top of the chips, then top with tomato and salsa. So good I didn’t realize easy, vegan indulgence could be that easy.

Categories: Easy, Indulgence | Tags: , , | Leave a comment

Asparagus and Greens Salad

Have I mentioned I love asparagus season? There’s only about a month left, so we’ve been eating it every week. I found a recipe in my latest issue of Vegetarian Times that I modified and put into a salad.

To prepare, chop up the asparagus into 1 inch pieces.

Slice the garlic and green parts of green onions or spring onions.

I also had some dried sweet red pepper lying around that I accidentally bought, so I decided to throw that in the mix. I soaked it in water for 10 minutes to reconstitute, then through it in the saute with the onions, garlic and a bit of oil.

(Because I’m putting this in a salad with salad dressing, I didn’t add any spices here.)

Then add the asparagus and cook until soft but crisp. Remove from heat, and add fresh mint leaves and almonds, if you have them.

Mix with greens, cooked quinoa and chickpeas.

Top with rhubarb salad dressing. Delish.

Categories: Dinner | Tags: , , , | 1 Comment

Rhubarb Salad Dressing

My husband has started making this every year when rhubarb hits the farmers’ market. And let me tell you, it is something special. I don’t know how he makes it or where the recipe comes from, but I know it includes cooked rhubarb and strawberries. It lasts for a couple weeks. I put it in an Asparagus and Greens Salad and later in an Arugula, Sweet Potato and Strawberry Salad. Yum.

Categories: Dressings and Sauces | Tags: , | 2 Comments

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