Sunday, October 14, 2012

Mediterranean Pistachio Crusted Tofu

Making dinner with Kirby....yummeeee WOW WOW WOW so very good

Seasoned Tofu
14 oz extra firm tofu
2 tbsp tamari
1 tbsp olive oil
1 tbsp water

Tahini Marinade
2 tbsp sesame tahini
1 tsp tamari
1 tsp freshly squeezed lemon juice
2 tbsp water (depending on consistency of tahini)

3/4 cup roasted unsalted pistachio nuts
1 tbsp minced fresh basil
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp crushed red pepper flakes
1/8 tsp sea salt
1/8 tsp freshly ground pepper

Mediterranean Veggies
3/4 cup artichoke hearts, chopped
1 1/2 cups chopped tomatoes
1/2 cup chopped spinach
3 tbsp finely chopped kalamata olives
2 tbsp diced green onion
1 tbsp capers
2 tbsp fresh basil
1/2 tsp dried oregano
1/4 tsp dried thyme
1/4 tsp lemon zest

2 tbsp olive oil
1 tbsp freshly squeezed lemon juice
2 tsp balsamic vinegar
1 clove garlic, minced
sea salt to taste
freshly ground black pepper

Rice Noodles cooked according to package directions

Preheat the oven to 375 degrees. Place the soy sauce, olive oil, and water in a baking dish and stir well. Slice the tofu into 4 cutlets and place in the baking dish. Let stand for at least 5 minutes or up to 30 minutes, flipping periodically.
While the seasoned tofu is soaking in its dish, prepare the tahini marinade by placing the ingredients in the small bowl and whisking well. You are looking for a smooth spreadable consistency.
Place the baking dish in the oven and roast for 10 minutes. While the tofu is cooking, prepare the crust. Pulse chop the nuts until they are coarse crumbs. Transfer to a bowl with the remaining crust ingredients and mix well.
Combine the dressing ingredients in a small bowl and stir well. Add to the topping and gently mix well.
Remove the tofu from the oven and coat the top of the cutlets with tahini marinade, using a spoon. Liberally top the cutlets with the crust mixture and bake for an additional 10 minutes.
Stir fry the veggies. Cook noodles, Top noodles with veggies, then dressing, and then tofu.

Saturday, October 13, 2012

Vegan Brownies

Kirby you need to post the recipe to these amazing brownies!!! Yummeeee. Made with avocado.
The Recipe (thank K)
1 cup natural creamy peanut butter
12 oz chocolate chips
1 1/2 cups white sugar
1 avocado, peeled and pitted
1/2 cup soy milk
1/2 cup canola oil
1 cup whole wheat flour
1 tsp baking powder
1 tsp salt

Preheat oven to 325 degrees. Grease a 9 X 13 inch baking pan.
Melt peanut butter, chocolate chips, and sugar together in a saucepan over low heat, stirring constantly, until chocolate is melted, about 5 minutes. Increase heat to medium and continue stirring until mixture begins to bubble, about 5 more minutes. Remove from heat.
Blend avocado, soy milk, and canola oil in a food processor until smooth. Stir avocado mixture into chocolate mixture until thoroughl combined.
Whisk flour, baking powder, and salt together in a large bowl until well mixed. Add avocado-chocolate mixture to the flour mixture; stir until just combined. Pour batter evenly into the prepared baking pan.
Bake in the preheated oven until the edges begin to become crisp, about 20 minutes. Cool brownies completely before cutting and serving.


Big salad...mmmmm...obviously Kirby knows how much I love avocado.

Kirby's spaghetti & "meat" balls

Had an incredible dinner  made for me by my boyfriend. Spaghetti and "meat" balls. He used spaghetti squash. Wow so good. I want more!

Vegan Chocolate Cake with Avocado

3 cups all-purpose flour...
6 Tablespoons unsweetened cocoa powder
1/2 teaspoon salt
2 teaspoons baking powder
2 teaspoons baking soda
2 cups granulated sugar
1/4 cup vegetable oil (I used avocado oil)
1/2 cup soft avocado, well mashed, about 1 medium avocado
2 cups water
2 Tablespoons white vinegar
2 teaspoons vanilla extract

Preheat oven to 350 degrees F. Grease and flour two 8 or 9-inch rounds. Set aside.

Sift together all of the dry ingredients except the sugar. Set that aside too.

Mix all the wet ingredients together in a bowl, including the super mashed avocado.

Add sugar into the wet mix and stir.

Mix the wet with the dry all at once, and beat with a whisk (by hand) until smooth.

Pour batter into a greased cake tins. Bake for 30 to 40 minutes, until a toothpick inserted comes out clean.

Let cakes cool in pan for 15 minutes, then turn out onto cooling racks to cool completely before frosting with avocado buttercream.

Avocado Buttercream Frosting

8 ounces of avocado meat, about 2 small to medium, very ripe avocados
2 teaspoons lemon juice
1 pound powdered sugar, sifted
1/2 teaspoon vanilla extract

Peel and pit the soft avocados. It’s important to use the ripest avocados you can get your hands on. If the avocados have brown spots in the meat, avoid those spots when you scoop the meat into the bowl.

Place the avocado meat into the bowl of a stand mixer fit with the whisk attachment. Add lemon juice and whisk the avocado on medium speed, until slightly lightened in color and smooth, about 2-3 minutes.

Add the powdered sugar a little at a time and beat. Add vanilla extract until combined. If not using right away, store in the refrigerator. Don’t worry. It won’t turn brown!