Orange Barbeque Tofu (cooked)

From Passionate Vegetarian

I hate to give this recipe, or any recipe, a bad review, but in my opinion, this is one of the worst sauce recipes I have ever made.  The recipe is called, “Terrible Delicious, Talk-of-the-Town Tofu.”  Sounds great to serve to a bunch of people; right?  Well, the orange rind and juice were overpowering and the sauce too thick.  I think the only thing that’s making this recipe serveable is what I added to it, how I chopped it, and how I’m serving it.  Oh, well.

I’m enjoying fresh orange juice and papaya before heading over to a celebration of The Vegan Twins’ birthday. 

Marinated Tomato Salad

Entertaining in the Raw

I added the raw tofu to the salad.  Shown here with pine-nut based parmesan and basil oil.

Raw Tofu

Entertaining in the Raw

I know it’s not the best presentation, but everything is going to be eaten tomorrow after traveling, so I’m not sure how many pictures I’m going to be able to get.  I wanted to show this, though; it’s so cool!  Just five ingredients.

I’m serving it with a cherry/grape tomato salad with basil oil and parmesan cheese (yes, all raw).

Pasta with Seitan, Mushrooms, and Sun-dried Tomato Pesto

The cream sauce is made from silken tofu, roasted garlic, and vegan parmesan.  I used brown rice pasta, mixed that together with some basil, and then added the finished seitan and mushrooms.

The seitan and mushrooms were marinated with lemon juice, garlic, and basil: 

The pesto topper has sun-dried tomatoes, live sprouted almonds with marinara spices, basil, garlic, olive oil, and salt, the Vegan With a Vengeance recipe with a little less oil.

I hope he likes it! 

Hoison-Glazed Tofu Stuffed with Shiitake Mushrooms

From The Vegetarian Meat & Potatoes Cookbook, the stuffing has shiitakes, garlic, green onions, and ginger, sauteed in peanut oil.  I am baking the stuffed tofu as opposed to sauteeing it.  I hope it turns out to be a good meal for a special someone’s return home!

Arugula & Spinach Salad with Chili Lime Tofu

Recipe for tofu here:  http://veganyumyum.com/2008/06/sweet-chili-lime-tofu-with-wok-steamed-collards-and-quinoa/

I did not fry the tofu pieces, however; I simply broiled them on parchment paper with no added oil.  The entrees I’m making generally have reduced oil, salt, and sweetener (or using a non-refined sweetener).  The desserts…..well, let’s not talk about their nutritional value or lack thereof.

The arugula and spinach have a lime dressing as well, but be careful – the greens wilt pretty fast after dressing them.  I’m told this was good! 

“Honey” Coriander Tofu, Take 2

First post regarding this recipe:  http://utopiankitchen.wordpress.com/2007/03/12/coriander-honey-tofu-w-bok-choy-joy-tester/

You can imagine that I am delighted to have someone to cook regularly for lately!  This healthy and delicious meal is packaged and ready to go. 

For this go-around, I served the tofu, pears, and sweet agave sauce with toasted quinoa w/ garlic and kale.  It’s a great recipe and I really can’t wait for Joy’s cookbook to come out.  Her blog is here http://veganjoy.blogspot.com/.  I am not a tester anymore due to becoming a raw foodist, but I really want to make her new seitan with apples recipe:  http://vegandinners.blogspot.com/2008/06/seitan-roast-with-apples.html

Caramel – Peanut – Chocolate Ice Cream Pie

I hope to get a better picture later, but this is a chocolate cookie crust pie topped with caramel sauce, chopped nuts, vanilla ice cream, more caramel and nuts, chocolate ice cream, caramel and nuts, vanilla ice cream, caramel and nuts, and then a chocolate ganache – type topping.  It started melting so fast that I couldn’t cut it up efficiently; I think I need to let it sit overnight.

And bonus summer rolls with mango, lettuce, tofu, mung bean threads, and peanut sauce.

Grilled Pineapple Sesame Tofu

The tofu is marinated with 1/3 c. rice cooking wine (or mirin), 1/3 c. fresh pineapple juice, 1.5 T. sesame oil (toasted), 2 T. maple syrup, 1.5 tsp. minced ginger, and 1.5 tsp. garlic.  I first sauteed it to firm it up, then grilled it, then added it back to the regular cast-iron pan to coat it with the marinade and blacken it.  It smells great!  (I’m still 95-100% raw; this is for someone else.)

Scrambled Tofu and Roasted Potatoes

Mediterranean Vegan Kitchen (for potatoes)

The potatoes are the Greek lemon & oregano, also with garlic.  The tofu is based on the mini crustless quiche recipe from Fat Free Vegan, with broccoli, Monterey Jack Vegan Gourmet, onions, baked and then scrambled, with basil added.