Bok Choy-Tofu Stir Fry

Tonight’s meal is totally extemporaneous. We bought bok choy at our last visit to the Korean market. Bok choy is chinese cabbage. It’s extremely nutritious: The veggie is packed with vitamins A and C — one cup of cooked bok choy provides more than 100% of the recommended dietary allowance of A, and close to … Continue reading Bok Choy-Tofu Stir Fry

Quinoa and Black Bean Burgers

This is the best burger I've had since becoming a vegan!

I saw a great blog post this morning on how to make Quinoa and Black Bean Burgers. The photos made the patties look so delicious! I knew I had to make this for dinner. To make it challenging, I decided to bake my own hamburger buns from scratch and I am not a baker.

With excellent instructions from my lovely wife, I put our awesome bread machine to work. It was a success. Here are the instructions for the bread:

  • 2 .5 cups of all-purpose
  • Half cup of whole wheat
  • 1 teaspoon sea salt
  • 1.5 tablespoon of organic sugar
  • 1.5 tablespoon vegan butter
  • 1/2 cup okara
  • 9.5 ounces soy milk
  • 2 teaspoons yeast

After 45 minutes, I removed the dough, spread some flour and cut eight pieces. Then I covered with plastic wrap and let it set for 30 minutes. Preheat your oven to 350°F and pop the dough in there for 30 minutes, or until golden brown. 

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Homemade tofu stir fry

Homemade tofu stir fry with broccoli and brown rice
Homemade tofu stir fry with broccoli and brown rice.

For a quick and easy lunch, nothing beats a stir fry! This morning I went to the gym for the first time since mid-December. I have to admit, it kicked my butt. By the time I got home, my body was craving some food. I started out my stir fry with a tablespoon of oil, three crushed garlic cloves and a 1/3 of shallot. I then added about a cup of cubed tofu. This is the tofu I made a couple of days ago!

I added Mrs. Dash Table Blend Seasoning and I’m trying Bragg Liquid Amino. I steamed the broccoli and the rice is from our rice cooker. We always have warm, fresh rice in our rice cooker.

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Vegan brunch idea: Curried Vegetable Bisque

Curried Vegetable Bisque
Curried Vegetable Bisque

When I woke up this morning I had no idea I’d be making Curried Vegetable Bisque. But while surfing the web I found this video about making soups with our soy milk maker. I didn’t have cilantro or tamari soy sauce, so I made a quick trip to Wegman’s to pick up supplies. By the time I got back and prepared everything, my breakfast had turned into brunch.

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Tofu: It’s what I call white meat!

Damn. I woke up at 6 a.m. and started making stuff in the kitchen. I made 1.5 liters of soy milk to drink and 3 liters for tofu. I made a new batch of water kefir too. I shelled a pound and a half of hazelnuts for some milk that I’m going to make tomorrow. I bottled two gallons of beer that I made three weeks ago. That homebrew will be ready to drink three weeks from today!

We made the trip to the Korean market in Catonsville. Of course, this meant that we got to eat some awesome Korean food at the Korean restaurant. How cool is that?

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Kimchi Fried Rice with homemade tofu

Kimchi Fried Rice with Tofu
Kimchi Fried Rice with Tofu

What a way to kickstart your day! Spicy kimchi is sure to get you going in the morning. Here’s what I did before heading to the office this morning.

Stir fry 1 cup cubed firm tofu in a tablespoon of canola oil with some onions and freshly minced garlic. When braised, add 1 cup of kimchi and cook on medium heat for five minutes. Add a cup of rice to the mix along with some sesame seed oil. You can top with sesame seeds when serving.

I used my homemade tofu and my wife’s homemade kimchi. Nothing than homemade, eh?

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Almost raw vegan: Hummus burrito

Hummus Burrito
Hummus Burrito

This hummus burrito is half of what I had for dinner. It was so delicious I made another one exactly the same! The hummus is fresh. I took a 1/4 cup of tahini and a 1/4 cup of freshly squeezed lemon and ran it through our food processor for about 30 seconds. Then I added a can of organic chickpeas. Next I dropped in a couple of cloves of garlic followed by two tablespoons of water and two tablespoons of olive oil and a 1/2 teaspoon ground cumin. No salt!

I used the hummus like mayo – then added lettuce, spinach, tomatoes and brown/white rice mix. Of course this meal wouldn’t be complete without sriracha sauce. I guess the rice disqualifies this from being totally raw vegan, but how about an “almost?” I had two glasses of red wine with this meal. I’m feeling great!

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Vegan Nuggets

Vegan Nuggets
Vegan Nuggets

My wife has been searching Google and YouTube for the best recipe for vegan nuggets that are kind of like, you know, chicken. Well, her first effort was a success. It doesn’t taste like chicken (thankfully), but it does taste great!

Jennifer’s Recipe:

2 cups okara
1/3 cup sweet rice flour
1/4 cup flour
1/4 cup vital wheat gluten
1/4 cup bread crumbs
2 tablespoons cornstarch
Seasoning: salt, pepper, soy sauce, sesame oil, cayenne, tumeric and cumin

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Soaking time!

Last night I soaked nuts and beans for today. Tonight, I got home from work and made soy milk from these beans. Then, I turned that soy milk into tofu. That’s right. I’ve got a brand new tub of fresh tofu in my fridge! The cup of cashews turned into something unexpected: I found a … Continue reading Soaking time!

Homemade Veggie Burger

Recipe source: Rosemarie’s Black Bean Okara Burgers (All ingredients are approximate) One batch okara pressed till almost dry 1 1 lb. can of black beans, drained and slightly crushed (you may of course use your own from dried) 2 tablespoons grated onion 2 cloves of garlic grated 1/2 carrot grated 1/2 tsp. salt about 1 … Continue reading Homemade Veggie Burger

Veggie Stir Fry

I didn’t get hungry until late tonight. I decided on a simple, yet unique dinner. This stir fry started out with a tablespoon of canola oil, chopped garlic and onion, sliced okra and brussel sprouts with carrots, homemade tofu, mushrooms, rice and leftover miso soup from this morning! For spices, I added fennel seeds and … Continue reading Veggie Stir Fry

Good Morning, Miso!

Planning meals is not one of my strong points. While surfing Google+ this morning I saw something that caught my eye and we even had all the ingredients. That’s spur of the moment cooking. So here’s what I found: “Easy miso soup recipe anyone can make. 4 cups water, 1/3 cup miso paste, I nori … Continue reading Good Morning, Miso!

Oatmeal

This is the best oatmeal ever. It starts with using creamy homemade almond milk instead of water! I use four cups of almond milk and one cup of oats. After about 20 minutes on medium heat, the oatmeal starts to thicken. In the meantime, I prepare a dish with frozen berries and sprinkle brown sugar … Continue reading Oatmeal

Makin’ Mandoo

Okay, let’s review how our Sunday went: Made noodles Made tofu Baked a loaf of bread Made coconut milk Roasted soy nuts With all this going on, my lovely wife also found time to get creative with a mandoo idea. Now that we’re making tofu and brewing our own soy milk almost every other day, … Continue reading Makin’ Mandoo

Coconut Milk Casserole

This is a really nice vegan meal that takes less than 30 minutes to prepare. Ingredients: 2 cups broccoli 1 tablespoon canola oil 1/2 cup diced tofu Chopped onions Chopped garlic Rice noodles 2 handfuls fresh spinach 1/2 cup vegetable stock 1/2 cup cashews 1 can coconut milk Seasoning: salt/pepper, basil and fennel seeds Start … Continue reading Coconut Milk Casserole

I Made Tofu!

After watching several videos on YouTube, we decided we wanted to try and make our own homemade tofu! First, we got a soy milk machine. Then we bought a tofu press! At our local Korean market we found soy beans for $1 a pound. That’s pretty cheap when you consider that four cups of beans … Continue reading I Made Tofu!

Vegan Tofu-Bean Burrito

It doesn’t get any easier to make a super healthy, delicious, fast vegan lunch! Ingredients: 1 Chi-Chi flour tortilla 1/2 cup black beans 1/3 cup stir fried tofu 1 tsp onion 1 tsp tahini 1 tsp Sriracha sauce 1 tsp Wasabi sauce 1/2 cup fresh tomato 1/2 cup fresh spinach 1/2 cup brown rice Not … Continue reading Vegan Tofu-Bean Burrito