Posted in Food Blogs, Recipes, Vegan Blogs, Virtual Vegan Potluck, tagged appetizers, beverages, bread, desserts, main dishes, potluck, recipes, salad, sides, soups, vegan recipes, virtual vegan potluck, vote, VVP on May 23, 2013 |
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If you haven’t voted for your favorite recipes in the Virtual Vegan Potluck, go vote now! You still have a few more days to get your votes in. Of course I would appreciate a vote for my Chocolate Peanut Butter Pie with Fresh Berries, but you should pick your favorites! There are so many recipes that look delicious!
If you have the time, I recommend making your way through the whole potluck, because there are lots of great recipes. But if you’re short on time (there are a ton of recipes and it takes quite a while), I thought I’d share just a few of my favorites in each category, as other VVP bloggers have done. It’s really hard to narrow them down, but I thought it might help in your voting process if you don’t have time to go through all the recipes.
Desserts: This was the biggest category and obviously the hardest to narrow down based on the number of links I’m sharing!
Hope you enjoyed the recipes, now go vote!
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Posted in Recipes, Vegan Blogs, tagged 101 Cookbooks, cabbage, chives, food, ginger, healthy dinner, Heidi Swanson, miso, salad, shallots, tofu, vegan on January 26, 2013 |
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My sister made this salad for me a while ago, and it’s really yummy. The recipe comes from 101 Cookbooks by Heidi Swanson. This is a really yummy but still pretty light and healthy meal. The crispy shallots alone are amazing, but with the crunchy cabbage, chives, toasted almonds, and miso dressing, it’s really a perfect flavor combination. My sister makes marinated tofu to go with the salad that adds some protein and goes well with the crunchiness of the cabbage.
I didn’t change anything about Heidi’s recipe other than using a combination of red and green cabbage and a larger quantity of cabbage. You can find the recipe for the salad here, and I’ll include the recipe for the marinated tofu I put on top of the salad. Heidi Swanson has a Recipe Journal which some great recipes on it, so browse around her blog while you’re there!
And, to follow up on my New Year’s Resolution, the new (to me) ingredients in the salad are …miso and powdered mustard! I’ve of course eaten miso many times before in miso soup, but for some reason I’ve never cooked with it. Now I have a whole tub, so if you have any other yummy miso recipes, please share them in the comments!
Marinated Tofu Ingredients:
1 block of firm or extra firm tofu
1 – 2 shallots
3 – 4 cloves of garlic
small knob of ginger
1/2 cup of soy sauce
1/4 cup of rice vinegar
1/4 cup water
Marinated Tofu Directions:
- Drain the tofu and press the water out with a paper towel. Slice your tofu into 1/4 inch thick slabs. Spread the tofu out in a baking dish to marinate.
- Thinly slice the shallots, press or mince the garlic, and grate the ginger. In a bowl, mix together the soy sauce, rice vinegar, water, shallots, garlic, and ginger. Whisk together.
- Pour the marinade over the tofu so it’s evenly coated. Sprinkle some black pepper on top of the tofu. Allow the tofu to marinade for an hour or two (or longer).
- A lot of the liquid will probably be soaked up into the tofu, but drain off some of the excess liquid. Reserve the shallots, ginger, and garlic by straining the liquid. Pan fry the tofu, shallots, ginger, and garlic in a little sesame oil until the edges are golden and crispy.
- Top the Cabbage and Miso Salad with the marinated tofu and enjoy!
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Posted in Recipes, tagged asparagus, food, lemon, orzo, pasta salad, recipe, salad, tomatoes, vegan, vegetables, veggies on March 27, 2012 |
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I know it’s not summer yet, but it’s okay to pretend right? This is a light and summery sort of meal that’s perfect for dinner and to pack for lunch the next day. It’s a lemony twist on pasta salad, without all the oily dressing. Boiling the orzo with the lemon juice and lemon rinds infuses the pasta with a light lemony taste. You can add in your own favorite veggies. Some cucumbers, carrots, or artichoke would be a nice addition.
1 bunch of asparagus
1 small yellow onion
1 cup fresh peas
1 lb of orzo
10 cherry tomatoes
1 red pepper
3 or 4 sprigs of parsley
- Preheat your oven to 450°.
- Snap off the ends of the asparagus and place them in a roasting pan. Thinly slice the onion and place the slices in the pan. Juice one lemon and pour the juice over the asparagus and onion so they’re evenly coated. Drizzle just a little bit of olive oil on top and season with salt and pepper.
- Place the asparagus and onions in the oven for about 20 minutes. In the last 5 minutes of roasting, add the fresh peas to the pan.
- Bring a medium sized pot of water to a boil. Squeeze the juice of one lemon into the boiling water and add in the lemon rinds as well. Make sure you filter out any lemon seeds first. Add the orzo and cook according to the package directions.
- Chop the cherry tomatoes, red pepper, and fresh parsley.
- Once the orzo is done, drain it and place it in a mixing bowl or large pot.
- Cut the roasted asparagus spears into 1 inch pieces. (You can also do this before you roast them if you prefer.)
- Add the asparagus, onions, peas, and the lemon juice from the roasting pan to the orzo. Add the chopped cherry tomatoes, red pepper, and parsley to the orzo.
- Juice the remaining two lemons and pour the juice over the orzo. Add salt and pepper to taste. Stir the orzo well so everything is coated with the juice and seasoning.
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