Vegan Miso Soup

I’m searching for oatmeal alternatives for breakfast this year – having finished the 365 Oatmeal Project in 2015 – my wife suggested going Asian. One thing that’s very different about the culture of the east, breakfast isn’t too much different than what you might see served at lunch or dinner! So why not? I’ll give … Continue reading Vegan Miso Soup

Miso Soup

Nothing beats a bowl of hot miso soup for nutrition and ease of preparation! I boil 2 cups of water and add a tablespoon of miso with minced garlic and diced firm tofu. Later, I add spinach and stir until it softens. That’s it! Serve with brown rice and you have a nutritious, simple meal! Continue reading Miso Soup

Kimchi Stir Fry

This is surprisingly easy to fix. I start with some oil and tofu in a frying pan over medium heat. I add garlic and shallot, stirring as it browns. Then comes the kimchi. My wife is a native of Korea and makes the best kimchi (no fish sauce). After about five more minutes, I add … Continue reading Kimchi Stir Fry

Yuletide Feast

What a pleasant surprise this was! I half expected this to taste like a processed shoe, but it was actually a cruelty-free vegan alternative to turkey. As a former connoisseur of meat, I could hardly taste the difference. They nailed the taste and texture of this holiday favorite. It’s made from wheat gluten and tofu … Continue reading Yuletide Feast

Leek Soup

I’m kind of happy with the way this turned out. No recipe. I just kept adding stuff and ended up with an awesome vegan meal: Leek Onion and Mushroom Soup with tofu, cilantro, Asian chives, peppers and beer! Cheers! Continue reading Leek Soup

Not Oatmeal

Shocking! A morning without oatmeal! Back in March, I got a vegan cookbook from my kids for my birthday. I’ve made tofu breakfast sandwiches once before, but I had a craving for it again. From the book, “Vegan Yum Yum,” I followed the recipe for biscuits, except I used whole grain flour. I fried the … Continue reading Not Oatmeal

Tuscan Tofu Scramble

Another great breakfast idea from the “Eat to Live Cookbook,” by Dr. Joel Fuhrman: Tuscan Tofu Scramble. This serves two people. My lovely wife Jen and I enjoyed this meal for breakfast this morning. It’s only 164 calories per serving, but offers 12 grams of protein! Ingredients 3 whole scallions, diced 1/2 cup finely chopped … Continue reading Tuscan Tofu Scramble

Spicy Tofu

It’s Spicy Tofu! Okay, no big deal. But this is a quick meal to prepare and it’s very tasty. With six slices of extra-firm tofu (nothing but homemade here), I stir fried onions, chopped mushrooms, Korean radish kimchi (Kkakdugi 깍두기), sesame seeds and sesame seed oil. Add rice and a salad and you’ve got an … Continue reading Spicy Tofu

A Happy Birthday to me!

Check out this cookbook my kids gave me for my birthday this morning, “Vegan Yum Yum” by Lauren Ulm. What a great gift! I dug right in and made a vegan breakfast sandwich with homemade biscuits. Last night I made tofu. This morning I unwrapped it! Here’s a quick video of the tofu and biscuits. … Continue reading A Happy Birthday to me!

Fresh homemade tofu

I unwrapped of fresh block of tofu this morning! I made this last night from 3 liters of homemade soy milk. Making tofu is easy! All you need is soy milk and a coagulant. I use nigari because that’s what came with our Soyajoy Premium Total Tofu Kit, but you can use lemon juice or … Continue reading Fresh homemade tofu

Makin’ Tofu!

Last night I was too tired to make tofu. So I let the tofu soak almost 20 hours! No problem. Tofu comes from soybean curds. To make curds, you first have to have soy milk. So here’s the complete recipe from a previous post. Basically you soak soybeans in water, then blend the beans with … Continue reading Makin’ Tofu!

Vegan Spaghetti Squash

My lovely wife Jen made this vegan spaghetti squash for dinner tonight. Here’s what she did. She cut the squash in half, sprinkled vegan butter and salt and put the halves upside down on a baking sheet in the oven at 375ºF for 30 minutes. Then, she flipped them over and baked for another 20 … Continue reading Vegan Spaghetti Squash

I made tofu, again!

After soaking soybeans all day yesterday, I was ready to make some tofu! Last night, I made 4.5 liters of soy milk and turned that into a thick slab of tofu, which I unwrapped this morning. Making tofu is easy. Really. You make soy milk from the beans and add a coagulant. Then you gather … Continue reading I made tofu, again!

Spicy Noodle Soup

I started cooking this morning at 5:30. I’ve made this recipe dozens of times, but each time I try something a little different. Recipe: 2 tablespoons olive oil 3 cloves garlic, minced 4 oz extra firm tofu, diced 4 cups broth (organic veggie) 4 oz rice noodles 2 tablespoons tamari soy sauce 1 tablespoon sriracha … Continue reading Spicy Noodle Soup

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

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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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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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!

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!