Lasagna MoFo

November 29, 2010 at 6:00 pm | Posted in animals, cats, vegan, vegan mofo, vegetarian | Leave a comment
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I wanted to make sure that I did a Lasagna post this MoFo as I want to dispel the myth that lasagna is difficult to make. All you need are a few simple and relatively inexpensive items: Vegan Cheese (optional, but sometimes I like it on top); quick cooking lasagna noodles;  can spaghetti sauce; about one cup of small chopped lightly steamed veggies of choice (I recommend zucchini); tofu ricotta (quick recipe is one 1 lb mashed tofu, a little lemon juice, salt, nootch, and thyme all mixed together) and one chopped roma tomato. Here are the steps:

1. Layer sauce and tomatoes on bottom.

2. Place dry pasta on top of sauce and tomatoes and cover with more sauce.

3. Layer Tofu Ricotta on next

4. Another layer of lasagna noodles and sauce with diced tomatoes.

5. Layer on steamed veggies and diced tomatoes.

6. Another layer of pasta, sauce, and cheese.

(The cooked and uncooked dish looked almost the same)

I undercooked it due to some problems I am experiencing with my oven. Due to this it fell apart and dose’nt resemble lasagna so there are no pictures of it plated up. I recommend cooking it for about 40 minutes covered and another 10-15 uncovered.

Today’s product review is Whole Soy and Co. lemon yogurt. Yum. I was very pleased. It tasted almost like the real deal.

Rating: ***** Five out of five stars



Mofo Tofu

November 29, 2010 at 4:54 am | Posted in cooking, Life, utah, vegan, vegan mofo | Leave a comment
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Mofo Tofu almost sounds like something I would expect to find in the perfect hipped out vegan Asian fusion restaurant I wish existed. Mofo Tofu is Isa’s recipe for Italian Marinaded Tofu out of V’con pressed in a Tofu Express I served the tofu with boiled Turnip Greens.

Overall I really liked the tofu marinade recipe but I felt overall like the tofu needed a sauce or something to go with it. But I couldn’t for the life of me figure out what type of sauce would be good on it so I just sprinkled on some nootch and drizzled jalapeno infused olive oil on it as I’m out of Tabasco. The Turnip greens were inspired by the Spinach and tomatoes recipe out of the same cookbook and came out amazing, but I will use less water/broth next time.

I was very impressed with the Tofu Xpress: I pressed my tofu and went to bed. When I woke up it was less than half the size it was the night before. I cubed it and placed it back in the Xpress container with the marinading lid and went to work. Nine hours later I cooked the tofu. It was pressed consistently and evenly and seems to be of sturdy construction. It is very small, just a tad bit larger than a pound block of tofu so I can see why some people own more than one.

Rating: ***** out of five stars

Vegan MoFo 2010 Survey

November 23, 2010 at 12:22 pm | Posted in cooking, Life, vegan, vegan mofo | Leave a comment
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What is one food you thought you’d miss when you went vegan, but don’t?

Cheese (I missed it until Daiya came along)


What is a food or dish you wouldn’t touch as a child, but enjoy now?

Most veggies.


What vegan dish or food you feel like you “should” like, but don’t?

Most salads.


What beverage do you consume the most of on any given day?



What dish are your “famous” for making or bringing to gatherings?

Birthday cake


Do you have any self-imposed food rules (like no food touching on the plate or no nuts in sweets)?

No sweetened squash or potatoes. I can’t stand sugar on my veggies!


What’s one food or dish you tend to eat too much of when you have it in your home?



What ingredient or food do you prefer to make yourself despite it being widely available prepackaged?

Vegan chrorizo.


What ingredient or food is worth spending the extra money to get “the good stuff”?

Soy Delicious Coconut Ice Cream, Black Pepper and Salt Pop Chips.


Are you much of a snacker? What are your favorite snacks?

Yes, Chex Mix, dried fruit, pretzels.


What are your favorite vegan pizza toppings?

Vegan cheese, broccoli, sun dried tomatoes.


What is your favorite vegetable? Fruit?

Broccoli Hands down. My husband and I eat it almost every night.  Fruit- strawberries or clementines.


What is the best salad dressing?

It’s a tie between Honey Dijon dressing and Balsamic Vinegar.


What is your favorite thing to put on toasted bread?

Margarine and nootch or pesto.


What kind of soup do you most often turn to on a chilly day or when you aren’t feeling your best?

Leftover vegetable soup.


What is your favorite cupcake flavor? Frosting flavor?

I don’t have one, I guess lemon.


What is your favorite kind of cookie?

Tollhouse bar cookies.


What is your most-loved “weeknight meal”?

Either pasta with pesto sauce or teriyaki rice bowls.


What is one dish or food you enjoy, but can’t get anyone else in your household to eat?

Rice cakes, lol.


How long, in total, do you spend in the kitchen on an average day?

About an hour, maybe more.



What about you?

Breakfast MoFo

November 22, 2010 at 12:04 pm | Posted in cooking, vegan, vegan mofo | 2 Comments
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This morning for brunch I made a breakfast casserole with tofu scramble, Lite Life Vegan Chorizo links, Daiya Cheddar Cheeze, and frozen shredded hash browns. I think next time I will put the hash browns on the bottom layer so they get pan crispy because they were kinda soft when I baked them as the top layer. All in all though this was a tasty breakfast.

Today I am reviewing Silks Vegan Soy yogurt. All I can say is yum! It’s worth it at .99 cents a pop and it tastes like the real thing. If anyone who works for Silk reads this please consider making a lemon flavor yogurt. 🙂

Simply Vegan

November 21, 2010 at 8:58 pm | Posted in cooking, Life, vegan, vegan mofo | 2 Comments
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Three years ago when I decided to become vegan it seemed an insurmountable task. I had become a pretty good vegetarian cook by that point in my life, but becoming vegan I had to learn to cook all over again and rethink how I eat. First I learned how to make a whole bunch of seemingly complected stuff out of Vegan With a Vengeance. Those initial recipes have become some of my staples. Then I learned how to make two things that changed how I eat: cheeze sauce and prepare tempeh. This post is about super simple food and how good it can be. The ingredients for the following picture are: baked potatoes, can of black beans, vegan shredded cheese (I used cheddar Daiya), and a pat of non-hydrogenated margarine.

Vegan CAN be easy!

The next easy vegan dish I would like to share with you is Smokey Tempeh with Collards. Mmmmm, deliciousness. Both recipes came out of Veganomicon, but I barely followed the Collards recipe as I disbelieve that you can cook them in under an hour. I don’t like to eat chewy greens. Oh yeah, eating this tempeh will change your life. If you havent cooked some yet give it a try.

Tempeh marinating.

Instead of sauteeing onions I used cherry tomatoes as they are also very flavorful. It worked out well.

Mmmmm. Dinner is served.

Today’s packaged food review is for Four Seasons Cakes that I picked up at the Asian Market.

Well, here’s the rating. The pink one that I am eating in the above photo was the best. It tasted like a very high end Hostess Snowball. Eating this makes me think that this is where they got the idea. The green one was weird. It had a gooey jelloey outside that tasted like seaweed and the inside was a yummy mung bean paste. My husband thought it was gross and could only take one bite. The yellow one was okay, I would eat it again. I can’t explain what it tasted like but it did have coconut in it. The black one still remains uneaten after eating the green one. When we took it off the plate to store it it stuck to the plate like a snail would. Weird.

Gaura Nitai last Sunday.

Vegan Pantry 101

November 18, 2010 at 5:27 pm | Posted in cats, cooking, vegan, vegan mofo | Leave a comment
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I thought it would be nice to switch things up a little bit and provide the lowdown of things that I always keep in my pantry (and fridge) to help me stay a good vegan.

Nutritional Yeast

Olive Oil

Coconut Milk

Canned beans (black, pinto, and garbanzo)

Almond Milk

Daiya vegan cheese

Liquid Smoke




Wheat Gluten



Braggs Liquid Aminos

Braggs Apple Cider Vinegar

Tomato Paste

Crushed Tomatoes

Panco Bread Crumbs

Spaghetti Sauce

Pepper Grinder

Vegan Baking Chocolate

Wheat Germ

Wheat Flour




Egg Replacer

Flax Seeds

And here is a short list of kitchen equipment that you might want to have on hand:

Coffee Grinder (for grinding spices)

Paint brushes (for glazing baked goods and brushing out your spices from the grinder)

Cast Iron skillet

Tofu Press

Strainers (at least two)

Food Processor

Good knives

Cutting Boards (including a few of the flexible ones)

Blender (upright and immersion)

Food Processor

Melon Baller (for removing the stems from tomatoes)

Raj and I, chillaxin.

Italian MoFo

November 16, 2010 at 8:46 pm | Posted in baking, cooking, vegan, vegan mofo | 2 Comments
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What an exiting time of the month. We are halfway through Vegan MoFo and the first day of Bhisma-Panacaka starts tomorrow. If you are like me and have not done any austerities for Kartika yet than this is the time to do them.

For lunch on Sunday I made pasta with vegan Italian Sausage, red sauce, and garden fresh eggplant and cherry tomatoes. I sliced the sausage and browned it on my cast iron pan and put it in the sauce and pasta mixture. Then in the same pan I sauteed diced eggplant for about five minutes until lightly browned and then threw in some halved cherry tomatoes for a minute or two until they broke down a little. I mixed it all together and here are the results.

For dessert we had Apple Crumble. My husband made it and it was delish! The apples came from his parents apple tree.


Tempeh fried Rice

November 14, 2010 at 5:28 pm | Posted in cooking, vegan, vegan mofo | Leave a comment
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Hola vegan mofoers. 🙂 Sorry this year I havent been well, active much at all  but I have been working soooo much that I have not really been cooking much at all. It actually took all my determination to photograph last nights dinner. But heck, it was so good and tasty that I felt obligated.

Tempeh Fried Rice with baked Butternut Squash. What a good dinner that was. I just really wanted something real to eat as I haven’t made dinner much since my job offered me some overtime and I took advantage of it. I was tired and needed something easy and full of flavor to eat and I really wanted to eat some tempeh and this squash that has been sitting in our pantry for some time now. I was pretty happy when I found this recipe for the fried rice.  It was very easy to make, but I did change it a little bit in that I steamed the tempeh before I fried it to take away the bitterness and make it ready to absorb the flavors I cooked it with. I also used Braggs instead of soy sauce. I must say that this is such a good recipe for fried rice. It really tastes like the fried rice you get at a Chinese restaurant.

MoFo slacking, again.

November 7, 2010 at 9:19 pm | Posted in cooking, utah, vegan mofo | Leave a comment
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I have been working so much and then I got a cold (which I’m just getting over) so I ended up being a week late on starting my MoFo. Late despite all the thought and planning that has gone into this sadly. I planned all sorts of stuff that I did’nt end up doing, but here is my first MoFo offering. My fave nacho cheeze sauce recipe. This is my go to recipe when I want nachos or cheese fries.

Cheeze Sauce

2 tsp. canola oil
2 tsp hing
1 1/2 tablespoons unbleached flour
1 1/3 cups hot vegetable broth
1/3 cup almond milk
1/2 cup nutritional yeast
1 teaspoon Bragg Liquid Aminos

Heat oil, and hing in a saucepan, over medium heat for 2 minutes. Add flour and cook while stirring until beginning to brown, about 2 minutes. Stir in the broth add when thickening add the almond milk, yeast, Bragg Aminos, and reduce heat and simmer, stirring frequently

More to come, I promise. 🙂

Leftover un-meatloaf and more health Mex!

October 15, 2010 at 8:18 pm | Posted in cooking, vegan, vegan mofo | Leave a comment
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My vegan journey has been a tasty one, but only on my third attempt. Attempt one at being vegan was (very) short  lived and unsuccessful because I had no idea how to eat vegan and I wasn’t even that good at being vegetarian back then. Attempt number two was because I had ended up in the hospital and veganism seemed the only way to not end back up in there. That attempt was unsuccessful because I wasn’t 100% sure I wanted to be vegan. I rebelled against the fact that I had to do it for my health. I guess I’m just a rebel, lol. This third attempt is working because I made the choice myself. I want to do it because it’s better for me and the animals.

That meatloaf I posted a little while ago reincarnated well as a meatloaf sandwich. Something that I never ate as a meat-eater growing up.  Well, I was impressed at this filling lunch.

I used Veganasise and Follow Your Heart cheddar. The cherry tomatoes are out of our garden.

I also made more temping tempeh tacos using Whole Foods marinade recipe. (I double it).  I served the tacos with a side of organic canned black beans (Back to canned beans. Working full time sucks sometimes.), homemade pico de gallo, and homemade feta cheese.

Since I had a bunch of leftover salsa and corn tortillas I made Chilaquiles. I used my homemade cooked salsa and more of the vegan Feta.

More classic vegan cooking at our house. I think we must eat baked taters stuffed with steamed vegetables and cheeze sauce at least once every other week. I am really getting into steaming red bell peppers.

I am very exited for fall cooking and Vegan MoFo in November. I will also be doing more devotional posts as Kartika starts next Friday.

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