Sushi Cravings Satisfied

Tonight, I made the Sushi Roll Edamame Salad in Isa Chandra Moskowitz's book Appetite for Reduction.  I don't know what to say--it was perfection on a plate.  This woman knows how to put her flavors together, people.  And the Green Onion-Miso Vinaigrette you make to dress it.  Well. . .let me just say it's good enough to smack your momma.  But not mine, because she would NOT play.  Seriously though, Isa says that she wants to put it on everything and I concur completely.

I have made a couple of the recipes from AFR before, and I haven't run into one that I didn't like.  This one, though, will be a staple in my house.  It was tedious to cut up the veggies, but so worth it in the end.  I did cheat a bit by using Trader Joes frozen brown rice (we love that stuff).  If you don't have AFR, get it and make this.  You will love it!!!

Soy-Mirin Glazed Tofu with Peanut Sauce from Vegan Yum Yum

Here is another recipe I have been really wanting to try. This turned out to be a fabulous recipe. I had to substitute some things based on my refrigerator and my daughter's allergy issues. I used frozen green beans and soynut butter as substitutes. I am blogging from my phone today so I have literally just pasted the link address below. But definitely check out this blogger/author's page. I love the step by step approach that she has included in her beautiful cookbook and app. Lolo is fantastic!!
http://veganyumyum.com/2007/04/soy-mirin-tofu-over-rice-with-broccoli-and-peanut-sauce/

Breakfast for Dinner and Mac and Cheeze too!

I had a lap full of cookbooks tonight trying to figure out what to cook tonight.  My 10 y/o daughter sat down beside me and took Vegan with a Vengence out of my hand flipped through and found pancakes.  Not that she really had to find them, I make them all the time. I love that book!  As soon as she said it, the decision was made and I remembered how awesome I used to think my mom was for making breakfast for dinner when my brother and I were young.  I thought she was so innovative; I love that lady.  Anyway, add some tofu scramble and a modified version of the sausage crumbles (I made them with TVP instead of tempeh) and you have a relatively quick nostalgic meal.  this photo is taken before we drenched them in warm maple syrup.  I am sure that all of you have done this before, but let today or tomorrow be another day that you do.

And since we're discussing throwbacks, here's what we had for lunch yesterday.  Stove-top Mac and Cheeze.  Now I have blogged on this before, but I really enjoyed it yesterday.  It came out creamier.  I went back to my old post to update the recipe a little.  For those who remember, this recipe lies somewhere between a Velveeta-ish, Kraft-ish, Tuna Helper-ish cheesiness and it worked.  I hope you enjoy.  Click here for the recipe.  I make with ingredients that have a long shelf life and that most vegans actually have on hand.  There are a couple of substitution suggestions for some of the ingredients too.  Happy stove-topping!!

Cinnamon Rolls from Vegan Brunch



Vegan Brunch Cinnamon Rolls with a Vegan cream cheese glaze

I think everyone that knows anything about my vegan journey knows that I rely on the Post Punk Kitchen (The PPK), the PPK forum, the thousands of users there and vegan cookbooks, especially those by powerhouse Isa Chandra Moskowitz.  My vegan self is growing up with them.  A change has happened deep inside me that I can pass on to my family and anyone else who will listen to the possibilities.  This post is a long time coming.  A few weeks ago, I made cinnamon rolls from Isa's cookbook Vegan Brunch.  I only modified the glaze by adding Tofutti cream "cheese" and a little lemon juice.  Vegan Brunch is a beautiful book filled with pictures and indulgent recipes that will make any vegan or non-vegan stand up and pay attention.  I am thankful for the recipes that can feed my entire family on those special days that we can actually be home together and enjoy a late breakfast or brunch and each other.

My family truly enjoyed every bite of these and my daughter is already begging me to make them again.  They were a hit, not just because the recipe turned out great, but because every great vegan recipe that I can create helps my family live a step further into a cruelty free, healthier, greener life and I love that.