I have already gone on and on (ad nauseum) about how much I adore Caesar salad on the blog, so let’s just skip all that stuff and get to the point. Tofu Caesar Salad [vegan] Ingredients: 2 heads of romaine lettuce, chopped 1 block extra firm tofu, cubed & baked Follow Your Heart’s vegan Caesar dressing (optional) nutritional yeast Directions: For the tofu, drain and press the block until there’s no more liquid (overnight is preferable, but a few hours will work). Cube and toss in oil, salt & pepper. Place on baking sheet sprayed… Read more >
Elise
January 31, 2013
big salad, follow your heart, tofurecipe
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Here’s a list of my favorite foods that are orange: sweet potatoes butternut squash carrots …and now this dip. I actually set out to re-make my creamy dijon cashew sauce. I wanted a nut free version – something lighter. It turned out quite nicely for a low fat food. Actually it turned out great for any kind of food. And now I’m pretty much putting it on everything. Especially other orange things. You can’t have too much B carotene, right? Right. Tangy Tofu Dip [vegan, gluten free] Ingredients: 1/2 aseptic pack lite silken tofu 1/4… Read more >
Elise
January 31, 2013
butternut squash, nooch, potatoes, quinoa, tofurecipe
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His and hers differ minimally on the weekends, but on week days I make him portable savory fare. He often eats in the car on the way to work. His faves include mini breakfast quiches and grits. And when I’m lazy, I’ll give him an Amy’s breakfast burrito. Unfortunately, Amy’s burritos have gotten to be too expensive for our new budget. Convenient, yes. Pricey, yes yes. So we said adios to the luxury of prepared frozen health food and hello to the home-made alternative. Tofu scramble + whole wheat tortilla + cheese = Kyle’s new… Read more >
Elise
January 26, 2013
Amy's, cereal, mexican food, tofu, tortilla wraprecipe
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Since a lot of people have been interested in our budget friendly meal planning, here’s what we had this past week. [Spoiler alert: they’re all really inexpensive dinners] Monday Egg noodles with teriyaki tofu, broccoli, & cashews The organic broccoli was leftover from one of last week’s dinners. The roasted salted cashews are a pantry staple. The egg noodles were on sale at WF (we used half of the 1 lb bag/$1.69). The organic tofu was from WF (I baked the whole block/$1.69). As usual, the ‘fu was pressed for 2-3 hours, then baked for… Read more >
Elise
January 19, 2013
avocado, beans, Daiya, greek yogurt, lasagna, mexican food, millet, nuts, pasta, potatoes, seitan, soup, tempeh, teriyake tofu, tofurecipe
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Monday Risotto Tuesday Quinoa quiche. It’s a cheap and easy staple. Not much else to say. I wish I could tell you this provided leftovers…but we are oinkers. Wednesday Curry stir fry with quinoa. This was the star of the show. I’ve been working on actually going through our pantry and (gasp) using all the stuff I’ve been hoarding since the 2000s. I got this jar of Patak’s mild curry paste the same time (and place) I got these noodles. Now that I just googled the company, I see they have a ton of pastes… Read more >
Elise
January 12, 2013
curry, kale, peanut butter, quinoa, seitan, stir fry, tofurecipe
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