VeganMoFo Day 22 Football and pizza

Since we were busy playing with our grandson all afternoon dinner had to be quick. Our daughter picked up the baby about 4:30 and we were having company at 6:pm. I had made the salad this morning so there was nothing quicker than to toss a pizza in the oven for 7 minutes.

Dinner served. Quick and easy!

Pizza toppings included marinara sauce, follow your heart cheese, smart life pepperoni, field roast Italian sausages, spinach, black olives, and red and green peppers. No time to caramelize onions. Bummer! Sadly folks, pizza is a RED LIGHT FOOD for me and I forget when to stop. :o) Thank goodness Vegan pizza is better for you than omni versions.

I leave you with a smile! We were playing football and having a blast. :o)

VeganMoFo Day 18 How did I miss my 100th post?

I'll tell you how, I was just Mofoing away and never stopped to pay attention. I have not missed a MoFo post yet, and knew I would hit my 100th post before MoFo started and I still missed it. You can bet I won't miss my big 200. :o) Oh well, happy 105th post to me!!! :o) Thanks to all of you for being my blog buddies. It is so awesome how we all come together to share in each others accomplishment, disasters, heartaches, and celebrations. Woo Hoo to all of you and great big HUGS!!!

Yes, we are still in a heat wave. DH is lucky he is getting homemade bread. Who wants to turn on the oven in this heat? Not me! So once again I bore you with yet another salad. Good thing I have a stash of seitan in the freezer. :o) This is one of my favorite salads. Packed full of mixed greens, carrots, cucumber, tomatoes, olives, mango, walnuts, black beans, and some seitan strips. I really could eat this everyday.

Tomorrow is the day you all get to see what is lurking in my freezer.

At least I will stay cool taking pictures.

VeganMoFo Day 17 Clean out the Fridge Dinner

It is the end of the work week and it was time to clean out the fridge to make room for the unknown creations of this coming week. :o) Cleaning out the fridge makes dinner not only fun, but a mystery until it is completed. I took leftovers out and began to see what I could make. Cut up a potato and cook up with some green and red bell pepper to start with. I found some water chestnuts and knew I had to use them. Yep, get out the green beans, toast up some almonds, thrown in those chestnuts and just a dash of tamari. Wait I have some leftover seitan too! Slice it really thin and toss it in with the green bean dish and stir fry it together. My, this dinner is taking shape. Last but certainly not least get out the leftover salad containers, (both of them), the rest of the miscellaneous containers of carrots mixed with cucumbers, black beans, mango, add a fresh tomato and avocado, and dinner is served.

It might look like a mess, but it sure tasted good!

How do you start your day & how do you end it?

Planning a wedding is very stressful. I have been cooking, eating, and even taking pictures, but have not had the time or should I say energy to post. I am also back to work 3 days a week, 4 hours a day. I know it may not seem like much, but when you don't move very well and you have to leave for work an hour and a half before you need to be there, just to find a parking place, the day is long and tiring. So for your enjoyment :o)

"Breakfast of Champions"

Here we have Susan's fantastic "Mini Crustless Tofu Quiche", fresh mango's, blueberries, and hash browns. Our family loves these quiche. If you have not tried them, what are you waiting for? Go for it and you will never turn back. I added cooked broccoli to them this time and they were gone in a matter of minutes. I can't even explain how good they are and this is coming from someone who has always had a great dislike for eggs. Give them a shot. No eggs equals incredible yumminess! Here are 2 of the best salads I have had all summer.

"Quinoa Spring Salad"

The first one is Quinoa Spring Salad from Dreena in her book Viva la Vegan on page 71. She had suggestions of amounts and ingredients. I used 3/4 cup roasted red bell peppers, toasted pine nuts, and left out the parsley, cilantro, or basil because I did not have any. It calls for 3-4 Tablespoons of a simple vinaigrette. I once again looked to Dreena and used her simple dressing on pg 57. What a fantastic dish! I can't say enough about it. I took it to a dinner with the ladies from my church and it disappeared almost instantly. Poor Brandie, she was so sad when I showed her the crumbs that were left.

"Cowboy Coleslaw"

Salad #2 is Cowboy Coleslaw from Alanna. I of course had to fool around with the recipe and it was a hit. Thank you Alanna for sharing it with us. Here is my adapted version:

COWBOY COLESLAW
2 cups grated carrot
2 cup thin-sliced red cabbage
1/4 cup chopped green onion
1 apple, peeled and grated
2 tablespoons toasted sunflower seeds

DRESSING
2 tablespoons water
2 tablespoons balsamic vinegar, white or red
1 teaspoon apple cider vinegar
1 tablespoon olive oil
1 teaspoon Dijon mustard
1 tablespoon agave nectar
salt and pepper to taste
Gently combine the cabbage, carrots, and apple. Whisk together the dressing and add to your salad mix. Add the toasted sunflower seeds just before serving.

"Dreena's Tofu-Lovin Sandwich"

Have any of you seen the August issue of VegNews? Dreena has a couple wonderful recipes in there. Potato-Spinach Salad with Pine Nut Dressing, which I have not yet made and Tofu-Lovin Sandwiches, which are wonderful. The tofu is lightly fried with balsamic vinegar and tamari and mixed with garden goodies. Here I had it on sprouted grain bread, corn on the cob, and broccoli. DH loved it and mixed it with his green salad the next day for lunch. This recipe is very light and refreshing on these hot summer days. Thank you, Dreena for another wonderful recipe.

"Veggie Pizza"

A good old stand by! "Veggie Pizza" cheeseless of course. I love the mixture of roasted veggies, pineapple, and olives. So, so, good! This is a wonderful way to eat your gifts from your garden! If you have never had a cheeseless pizza you don't know what you are missing.

"Bumbleberry Crumb Pie"

What a better way to end a post than with dessert. Julie has graciously asked me to test, yet another one of her soon to be famous pies for her upcoming book. Friends you won't be disappointed. The lovely pie is a mixture of different berries ( I added extra fresh blueberries), with a whole wheat and oat crumb mixture. The smell, the taste, the drooling, and the final product with a side of Soy Delicious Vanilla. Thank you, Julie!

Tofu Fish Sticks, Coleslaw with Pinenuts

I feel accomplished! I feel thrilled! Yeepee! I make scrambled tofu all the time. I make cookies and muffins with tofu all the time, but never, and I mean never, have I been so adventurous to make baked, broiled, grilled, or fried tofu. I had put TOFU FISH STICKS, from Jen's cookbook, Vegan Lunch Box, on this weeks menu, but had not yet built up the courage to really make them. Granted I do eat tofu cooked by others, but was nervous about cooking it myself. While blogging I found Made in Alaska's blog. Her blog was my inspiration. Thanks Alaska! She gave me the courage and directed me to another recipe for a tofu fish marinade to try. Well tonight was the big night. Though determined, in my mind I was thinking, "Will the family eat it?" "What will I do if they won't?" and finally "Who cares!" I am making TOFU FISH STICKS! I had the time of my life doing 2 recipes at the same time. Jen's recipe, which you can find here : http://shmooedfood.blogspot.com/2006/01/tofu-fish-sticks.html and the other one I adapted from the Tofu Fish Sandwich recipe in, Cookin' Southern Vegetarian Style. . Both were a big hit, but the marinaded ones were the favorite. Needless to say I made ten good size pieces and only 2 are left. BB, our daughter, loved them. DH tasted them and said her prefered the marinated ones. Me, I ate 5 of them, which included both kinds. What can I say they were so good! The light ones are from Jen's recipe. I also made coleslaw, which looks very bland without carrots, next to spud puppies, and yellow squash. I do like Jen's breading better, but the marinade gives them a delicious taste. Next time I will join the two together. YUMO!

As far as weight watcher points Jen's recipe is 1 point per ounce of tofu fish stick. The other is 2 points per ounce.

Here is the recipe for my adapted version of Tofu Fish Sticks

Marinated Tofu Fish Sticks
Adapted from Cookin' Southern Vegetarian Style

Marinade
8 oz of firm tofu
1/4 cup tamari or soy sauce
2 teaspoons of kelp granules
1 teaspoon of dry mustard
1 teaspoon of granulated garlic
1/4 cup canola oil

Mix all the ingredients together. Slice your tofu into pieces around 1/2 an inch thick. Place them in the marinade cover and refridgerate for at least 2 hours.

Preheat the over to 400 degrees. Line a cookie sheet with parchment paper (Don't you just love this stuff) and lightly mist with olive oil. Place the cornmeal on a plate. Take the tofu slices out of the marinade and place in the cornmeal one at a time. Once well coated place on them on the cookie sheet so they are not touching. Bake for 15 minutes, turn and bake 15 more or until they are crispy. Mine did not want to crisp quickly enough so I turned on the broiler and watched them carefully for about 2 -3 min. Enjoy!

Weight Watcher points 2 per ounce.

(OPPTIONAL) Next time we make these, which my daughter says will be often, I will use this marinade and Jen's breading (it is to die for).

Coleslaw with Pinenuts

2 T. soy creamer

2 T. vegan mayonnise

2 t. sugar

1/2 t apple cider vinegar

Mix together until well blended.

Slaw Ingredients:

3 cups shredded cabbage,

1 carrot grated,

1 apple pealed and grated

roasted pinenuts

Add to the sauce, mix well, refridgerate for a couple hours before eating so the flavors can meld.