Sweet Potato Spring Curry

This is an ode to Spring! Try this meal out when you're sitting on your porch. I swear it makes it taste better. The sweet potato and coconut milk are perfect with the spiciness of the curry. This is a great light dish with a ton of aroma. We served this with some Jasmine rice, but I didn't need too much because this dish is more like a soup than a heavy curry. I would have loved to add some lemongrass if I had some on hand. 

Sweet Potato Spring Curry

1 large sweet potato (or yam), cubed 

2 cups of firm tofu, cubed

1 1/2 cups of sugar snap peas

1 large red bell pepper

1 small onion, chopped in large pieces

3-4 cups water

1 can of coconut milk

2 tsp Better than Bouillon 

2 tsp of Thai red curry paste

1 1/2 tbl chili garlic sauce

2 cloves garlic

1 tbl ginger

cilantro chopped for serving

green onion chopped for serving

Vegetable oil and sesame oil for cooking

In a large pot saute the sweet potatoes and onion in vegetable oil and a bit of sesame oil for aroma. Add ginger and garlic. After about 5 minutes add the water, bouillon, curry paste, chili sauce.  Add the coconut milk and blend in. 

After about 20 minutes add the sugar snap peas, tofu and bell pepper. After about 10 minutes it's done! Sprinkle green onion and cilantro on top. Serve with a side of jasmine rice. Enjoy this tasty spring dish!

Happy Birthday Jonathan!

What is better on your birthday than a giant chocolate chip cookie cake? Nothing, duh.

Happy Birthday !

Normal size cookies in the back, a behemoth up front. Yeah, of course it's vegan too!

Seitan Chik'n Nuggets

Seitan

1 cup 2 tbsp vital wheat gluten

1/3 cup of oil

1 1/3 cup water

1 tbsp crushed peppercorns

1 tbsp crushed mustard seed

2 tbsp salt

2 teaspoons dehydrated red bell pepper flakes

1 tsp onion powder

Combine all ingredients in mixing bowl. Mix till everything is combined together and let it rest for about 5 minutes. While you are so patiently waiting, set up a pot with about a cup of water in it and bring it to a boil. Wrap you seitan in foil and put it in the pot. Cover and steam for about 35-40 minutes. Check the water level now and then so you don't burn your pot. When you have about ten minutes left preheat your oven to 325. When you are finished steaming bake seitan in the oven for 15 minutes still wrapped in the foil.

Nugget batter

1 1/2 cups of WW pastry flour

2/3 cup almond or hemp milk

2 tsp onion powder

1 tbsp salt

2 tsp black pepper

1 tsp cayenne pepper

pinch of garlic powder

Mix all ingredients together in a bowl. Cut your seitan into cute little nugget shapes. Fully coat seitan pieces with batter and fry them up until they are nice and golden brown. Enjoy, dipping sauces are endless

Grilled and Stuffed Portobello Mushrooms with Gorgonzola

This is a recipe based closely off of Giada's by the same name:

I don't know if this can be made vegan because of the cheese. Sorry about that, I'll try for the next recipe.

3 large portabellas

Diced seitan

Spices for seitan: cumin, chili powder, sage, salt, and pepper

2 cloves garlic

1/2 cup ricotta

½ cup gorgonzola

one sprig fresh thyme

Dried oregano

3/4c breadcrumbs

 

Filling:

Cook the diced seitan in olive oil and all the spices until crispy. Add the 2 cloves garlic, cook one more minute, then remove from heat. Add in everything else and mix thouroughly.

 

Mushrooms:

Coat the mushrooms in about a ¼ cup of olive oil, and put face down on pan for about 5min, and then face up for about 5 more minutes. The strategy here is to just soften the mushrooms. Then, place the mushrooms on a baking sheet, stuff with all of the filling, top with a touch of ricotta, and broil until brown (7ish minutes).

 

We paired this meal with New Belgium’s Mothership witbeir. It is a lighter beer, but can stand up to the meaty mushrooms.

Sweet Potato Raisin Yeast Leavened Bread

I just bought a few sweet potatoes and I have been trying to be more creative than just sticking them in the microwave. My goal with this was to create a slightly sweet breakfast bread that could also pass for a sandwich bread. So here goes...

Sweet Potato Raisin Epi Bread

1 T. active dry yeast

1.5 C. room temperature water

1 medium sweet potato pealed and cubed

4.5 C. whole wheat flour (optional)

1 T. vital wheat gluten flour

2 T. brown sugar

1 t. ground allspice

1 t. ground cinnamon 

2 T. canola oil

1/4 C. raisins

corn meal for dusting 

Boil the sweet potato about 10 minutes or until soft and mash-able, then mash and let it cool down for a bit.

Put the yeast on top of the water and let that sit while you are mixing your other ingredients. Then mix together whole wheat flour, vital wheat gluten flour, spices, oil, salt, and brown sugar until evenly blended. Make a well in the flour and stir in the yeast and water and mashed sweet potato. 

Knead for about 10 minutes on a floured counter. Then put in a greased bowl covered with a wet rag. Let the dough rise until doubled in size (about an hour). Then knead in the raisins and let it rise again.

Roll the dough into a cylinder as long as your cookie sheet will allow and put on a cookie sheet with corn meal on it. Then, using scissors, cut three quarters of the way through the dough at a 20 degree angle every 2.5 inches. Pull and push the resulting flaps back and forth so the dough looks like a wheat stalk. 

Bake in a 400 degree oven for about 25 minutes or until the center of the loaf is 190 degrees.

Serve with white wine and your favorite jam or jelly.

Vegan French Toast

French Toast

3 pieces of bread( your choice)

1/2 cup unsalted peanut butter

1/2 cup maple syrup

1/2 tsp ground nutmeg

1/2 tsp ground cloves

1 tbsp cinnamon

1/2 tsp agave

2 tbsp almond milk

pinch of salt.

Mix all ingredients together in a bowl. Heat a frying pan with a little bit of vegan( or regular) butter. Dip both sides of your bread generously in the mixture. Cook until each side is nice and caramlized and crispy. Serve with a banana, maple syrup, earth balance, and a nice mug of almond milk.

Poached Radicchio with Candied Lychee in Ginger Parsnip Broth

This one is a super simple dish. It's nice for that perfect romantic vegan dinner by candle light.

Ginger-Parsnip Broth

2 parsnips, peeled and cubed

Small knob of ginger, peeled and cut in half

2 carrots, peeled and rough chopped

1 medium sized onion cut in half

3 bay leaves

2 cloves

4 or 5 parsley stems

51/2 cups of water

Add all ingredients in saucepan turn the stove to low heat. Simmer for 41/2 hours. Dont let it Boil!!! Strain it through cheesecloth or a mesh strainer. Cool and refridgerate.

Poached Radicchio

1/2 head of radicchio, shredded

3 1/2 cups water

1/3 cup rice vinegar

2 tsp sea salt

2tsp agave

Mix your water, rice vinegar, salt and agave in a saucepan. Turn the heat on medium low. Heat the mixture until there are only a few bubbles coming up from the bottom now and then, but not boiling. Next shred your radicchio. Poached it in the liquid for about 6 minutes. This takes most of the bitterness out of it.

Candied Lychees

4-5 whole lychees

1 cup of water

1/2 cup cane sugar

Add all ingredients together in a small saucepan. Cook the liquid down until it thickens into a nice syrup. Let them cool.

Once everything is done add a pinch of salt to 4 oz of the broth. Put a spoonful of the radicchio in the broth and pour a little bit of the lychee syrup on it. Put one or two or all of the lychees on top and hit them with a sprinkle of cayenne pepper. Garnish with parsley or cilantro stem. Goes well with a nice riesling.

Channa Masala with Curried Naan

Masala again.

I made an ass-load of this dish because it is so damn good I could eat it for days. So here is my take.

Channa Masala with Curried Naan



Channa Masala

6 cups cooked chickpeas
4 potatoes, cubed cooked
1-2 onions, diced
8 cloves garlic minced
1 32 oz can fire roasted tomatoes
1 small can tomato paste
2 cups broth or chickpea cooking liquid

1/2 cup canola or coconut oil
2 tbsp coriander seeds
2 tbsp fennel seeds
2 tbsp mustard seeds
2 tbsp black pepper
2 tbsp cardamom
2 tbsp cumin
3 tbsp curry powder
1 tbsp turmeric
2 tbsp chili powder
4 tbsp cilantro
4 tbsp ww flour

Bash up all your spices in a mortar and pestle. Make sure you toast the mustard, fennel, and mustard seeds first. Pour oil in a pot. Cook all the spices until fragrant. Add onions and garlic. Cook until translucent. Add tomato paste and flour. This helps to thicken the gravy. Cook for about 5mins, stirring constantly, then add tomatoes and juice from the tin. Season intelligently with salt. Add chickpeas and potatoes, cook for 15 minutes, then mash up some of the chickpeas and potatoes and cook for about 15 minutes longer. Serve with naan or rice and some vegan yogurt.


The naan is just a yeast leavened whole wheat dough with coconut milk and curry powder. Cooked in a scorching hot oven, then nicely rubbed with vegan butter. You can scope the recipe here.

Seitan Masala with Spicy Lime Rice

This one could go good with a mimosa but what can't?

Seitan Masala

1 1/2 cup seitan, cubed

1 medium size onion, diced

1 red pepper, cut into strips

1 small potato, diced

1 1/2 cup tomato juice

1 large tomato, diced

2 cloves of garlic

1 tsp wet tamarind

4 tbsp oil

1 tsp turmeric

1 tbsp cumin seeds

1 tsp fennel seed

1/2 tsp fennugreek

1 tbsp mustard seeds

2 tbsp Garam masala

1 tbsp chili powder

2 tbsp curry powder

Splash of lemon juice

Salt to to taste

First take the mustard, fennugreek, cumin and fennel seeds and toast them in a dry pan over medium high heat. When the mustard seeds start to pop and the others are nice and golden, grind them up with a mortar and pestle or a spice grinder. Next add your oil to the pan with the ground up seeds and wait to until you smell their wonderful fragrance. Add your oninons and garlic and let them saute for 2-3 minutes. Then add in your tomato juice, fresh tomato, potato, red pepper, tamarind and lemon juice. Season this with the chili powder, curry powder, garam masala, turmeric, salt and lemon juice. Add your seitan, turn the heat down to low, cover and let cook for about 20- 25 minutes, stirring occasionally.

Spicy Lime Rice

1 cup rice of your choice

2 cups water

1 tsp oil

1/2 of an onion

1 tbsp mustard seeds

2 tbsp lime juice

1 tbsp tumeric

1 tsp curry powder

1 tsp cayenne

Salt to taste

Heat oil in a small saucepan. Add onions and cook until soft. Then add your rice. Shake pan until rice is coated with the oil. Add your water and simmer rice until cooked. When the rice is cooked and still hot, add your lime juice, mustard seeds, turmeric, curry powder salt and cayenne. Serve with seitan masala. Garnish with some fresh cilantro or parsley.

Curried Chickpeas, Crispy Purple potato Cake, Avocado

Curried Chickpeas, Crispy Purple Potato Cake, Avocados

This dish was inspired by color.

Curried Chickpeas

1 Tbsp coriander seeds, crushed in mortar and pestle
1 Tbsp cumin seeds, crushed
1 tbsp Mustard seeds, crushed
1 tsp cardamom, ground
2 bay leaves
1 tbsp curry powder
1 tbsp cayenne or chili powder
3 tbsp oil

3 cloves garlic, chopped
1/2 a large onion, chopped
1.5 cup cooked chickpeas
4 Tbsp tomato paste
1 fresh tomato, chopped
salt + pepper to taste


Heat oil in pan. Add all the spices and fry for about 2 minutes. This shit will be fragrant as fuck.
Next, add tomato paste. Cook for about 5 minutes, over about medium heat. Add fresh tomatoes, chopped garlic, and onion. Cook for about 5 minutes. Add chickpeas. Mush up about a third of the chickpeas. This gives the curry some body.

Purple Potato Cake

2 scallions, minced
about 5 small purple potatoes, grated
2 cloves garlic, minced
salt + pepper
2 tbsp flour
oil for frying

Mix together everything. Form into hashbrown-ish cakes. Fry over medium heat until crispy. Flip and do the same to the other side.

Serve atop chickpea curry. Take half an avocado, scoop it out, slice it, fan it on top.

Garnish with cilantro.

Gazpacho and Open-faced sandwiches

For dinner tonight we had gazpacho and an avocado-tomato open faced sandwich. A super summery dish, probably a bit too premature for the weather. The soup came out a little garlicky, but otherwise was quite tasty with the sandwich.

Gazpacho:

6 ripe tomatoes

2 celery stalks, diced

1 large English cucumber preferably - or you can skin a normal one, chopped

1 small red onion, chopped

2 cups tomato juice

3 cloves of garlic, minced

2 tbl olive oil

1 tsp lemon juice

1/3 cup chopped cilantro

salt and pepper to taste

A few dashes of tabasco or your favorite hot sauce

In a food processor pulse the tomato, celery, cucumber, onion and garlic. Transfer the mixture to a large bowl, stir in the remaining ingredients. Reserve some cilantro for when you serve the soup. The gazpacho tastes best when you let it blend in the refrigerator over night. Drizzle some olive oil on top when served. 

Avocado-Tomato Open-Faced Sandwiches

2 slices of roasted garlic bread (from Mirabelle's)

A couple of thin slices of pepper brie (from St. Louis) 

Half an avocado, sliced into 1/4 " slices

4 tomato slices

Salt and pepper

Grill the bread on a skillet with some olive oil. Melt the brie on the toast, or of course skip this step if you are omitting the cheese. I suggest using a lemony-mustard Veganaise spread if you're not using cheese. Take off of the skillet, place avocado and then tomato on top. Sprinkle with salt and pepper.

Potpie - da best!

Potpie:

Crust:

2c all-purpose flour

2/4 tsp salt

2/3c shortening

7 Tbsp cold water

 

Thouroughly mix the salt and the flour together. Cut in the shortening, in small pieces, so there are tiny pieces of shortening throughout the flour. Then add one Tbsp water at a time, and mix in a large bowl. Repeat until all the water is added, and the dough is in one large ball – do not over work it, it will get tough. Roll out on a floured surface. This should  make 2 crusts, or one bottom, and one top crust.

 

Filling:

4 Tbsp butter (or vegan butter)

1 ½ tsp flour

1 tsp better than bouillon

1 Tbl Vegan Worcestershire

black pepper, salt, sage

½ large onion

8 oz mushrooms

2 sticks celery

2 carrots

1/2c frozen corn

1/2c frozen peas

½ a cauliflower head

2 potatoes

- substitute any veggies you want- its potpie!

Preheat oven to 400F

In a large saucepan, heat the butter one medium heat. Slowly sprinkle flour into the melted butter until fragrant. The idea here is to make a thickening agent. Then sauté onions for ~3min. add chopped mushroom, sauté til fragrant. Add all the other veggies, all diced into small pieces. After warming them for about 1min, add water until they are ¾ covered. Add better than bouillon, some salt, pepper and sage (not too much, lets let the veggies shine through!) simmer the crap outta this until thick, maybe 40min. pour into 2 pie dishes, cover each with a crust, and bake uncovered at 400F for about 20 min.

Enjoy with a Founder’s porter!

Black Bean & Mango Salad

Black Bean & Mango Salad/Salsa

This is no epic first post, but here is a great quick dish, I threw this together one day as a lunch and it was every bit as hearty and satisfying as a dish taking much longer.Rather than alone, this would also work great as a topping for nachos or enchiladas or even a filling for burritos/tacos.


1 Can or equivalent Black Beans, rinsed well
1 Red Mango, diced
1 medium Red Pepper, sliced
1/2 Red Onion, sliced
Chili Powder>
Cayenne Pepper>
Cholula Original Hot Sauce> To Taste

1. Wash your hands.
2. Rinse Black beans.
3. Mix all ingredients.
4. Enjoy with your favorite spoon, a beautiful friend and a tall glass of water.

Open Faced Portabello Mushroom Burgers, Spring Salad, Black Bean Bruschetta, Chick Pea and Potato Brown Rice, and Artichoke ends

I made dinner last night with my roommate Marcin. It consisted of a few things:
-Open faced Portobello Mushroom Burgers -Spring Mix Salad -Artichoke ends -Brown Rice with Garbanzo Beans and Red Potatoes -Black Bean Bruschetta

IIIINNNSSSTTTRRUUUCCCTIIIOOONNNSSS

Mushroom Burgers:
5 Portobello Mushrooms
1 Red Pepper
2 Baby Artichokes
2 Garlic Cloves
3 Tbsp Olive Oil
2 Tbsp Balsamic Vinaigrette
1 Tbsp Red Wine Vinegar
1/2 Tsp Salt
1 Tsp Black Pepper
1 Tsp Thyme

Wash all ingredients with tender care underneath cold water. Make sure to gently brush clean the mushrooms, for they act as a sponge. Combine Thyme, Pepper, Salt, Vinegars, Oil, and minced Garlic Clove in mason jar. Shake furiously. Pour on and marinate mushrooms for 10 to 15 minutes. I tend to think the longer the better. Carefully place the baby artichoke leaves over the marinating mushrooms. Slice the red pepper as if they were to act as slices of cheese for your burger.


Heat your griddle or grill to a medium heat. Oil lightly. Place mushrooms and red pepper as you see above. Heat each side for 5-7.5 minutes. Place on toasted bread. Prepare Salad:

-Spring Mix Salad (For use with Mushroom Burgers)
2 Cups of spring mix (washed in cold water)
1/2 Red Onion Sliced
-Salad Dressing
1 Tbsp Olive Oil
1 Tbsp Balsamic Vinegar
1 Tsp Mustard
1 Tsp Honey
1 Tsp Braggs Liquid Aminos
Salt and Pepper to Taste

Prepare like any other salad. Place salad on top of prepared mushroom and dress lightly.

-Artichoke End
1 Large Artichoke
1 Half Lemon Juice

Wash in cold water. Cut stem off base. Stand upright in a deep sauce pan. Squeeze lemon juice over Artichoke to avoid discoloration. Add enough water to come halfway up the side of artichoke and a pinch of salt. Bring to boil on high heat. Partially cover and reduce heat to a gentle boil. Cook until fork tender at base (45 minutes).

-Brown Rice with Garbanzo Beans and Red Potatoes

-3 Small Red Potatoes
3/4 cup canned Garbanzo Beans (drained, washed in cold water)
1 Pound of Brown Rice
1 Cup of Vegetable Broth

Cook rice as per your usual method. Add garbanzo beans and red potatoes when ready. Boil cubed red potatoes for 5-7 minutes and drain. Before adding red potatoes to rice add salt, pepper, and paprika to taste. I usually add the season and cover them with a lid and shake the mixture together. Make sure you serve this combination warm. I wish I would have added some yellow onions, but still the bean and potato combination provided a slight hummus-y like feeling.

-Black Bean Bruschetta
1 Can of vegetarian Black Beans (drained)
1 White Onion (diced)
1 Baguette (sliced in half long ways and then cut into smaller slices)
3 garlic cloves (diced)
2 Tbsp Olive Oil
2 Tsp Oregano

Heat oven to 450. Prepare baguette and then pull off loose portions of bread to create a bed for bruschetta. Combine and stir all other ingredients in a mixing bowl. Place bread on cookie sheet and spread bruschetta on top of bread. Place loose bread on top of bruschetta. Cook for 15 minutes or until golden brown.

SERVE EVERYTHING

Jalapeño Pretzels

Sam and Stephen were giving me a hard time for not making pretzels to put on the new pretzel rack that they bought for me in Germany, so I decided to make some jalapeño pretzels to keep the rack company. If you can make bread, you can make pretzels. Here's the recipe:

Jalapeño Pretzels

1.5 Cups of room temperature water
4 Cups of Flour 
1 T. Salt
1 Packet (1 T.) active dry yeast

1 Jalapeño Pepper

garlic powder
¼ Cup Baking Soda


Pour the yeast on top of the water, then mix together flour and salt in a large mixing bowl. Make a well in the flour and slowly mix in the water and yeast. Once it gets too thick for the spoon you can just use your hands to start to form it into a ball and keep mixing it. If there is any flour left in the bowl, use that to flour your counter. Otherwise, flour your counter with some extra flour.

Get a half a pot of water boiling.

Knead and stretch the flour for about 10 minutes or until the dough is stretchy and smooth. Put the dough in a greased bowl and put that in an off oven with the pot of boiling water. That gives it a real good environment to rise.

After dough has doubled in size (about an hour), stretch the dough out flat and sprinkle garlic powder and diced jalapeño peppers over it. Then fold the dough like a business letter and knead until the jalapeños start to fall out. Put the dough back in the oven to rise for another hour.

Split into 8 – 12 pieces and roll into long and skinny log of dough. Then form into the pretzel shape.  Put the baking soda in a half pot of water and bring to boil. Boil the pretzels for about 30 seconds on a side. Put the boiled pretzles on a greased cookie sheet and sprinkle with salt or sesame seeds.

Bake in a 450 degree oven for about 12 minutes or until golden brown and delicious. Serve with mustard and beer.

Killa' Please

A Flowering Tomato, Artichoke, Celery and Basmati Lunch

Nothing too special here... In fact, I'm eating it now, and its horrible!

Does anyone recognize the green flower like plant I have in the dish? Its crazy.

Never mind the recipe, I don't recommend it.

Hoisin Braised Bok Choy, Sesame Tofu & Eggplant , Brown Rice

This meal, or a variation of it, is kind of a staple at my dinner table. Basically its just some fried tofu with vegetables and a sauce. The Baby Bok Choy was a delicious side as well.



First thing you want to do is get some brown rice going in a pot of boiling water or a rice cooker. I like to use basmati rice usually, but a nice short grain brown rice is good with asian style food.

Hoisin Braised Baby Bok Choy

4 or 5 baby bok choy
3 cloves sliced garlic
knob of ginger, peeled & sliced
1 tsp sesame oil
1 tsp soy sauce
3-4 tbsp Hoisin Sauce
3-4 tbsp water or vegetable broth


Basically you just want to start in a hot pan with a touch of oil, garlic, and ginger. Fry for 30 seconds, add everything else and lower heat to simmer. Cook for about 15 mins with a lid on. This results in a tender bok choy all the way through.

Sesame Tofu and Eggplant

1 package extra firm tofu, pressed and drained, cut into 1/2 in cubes
3 japanese eggplants
1 red bell pepper, julienned
2 cloves garlic
knob of ginger
2 tbsp sesame oil
2 tbsp agave nectar( or sub sugar)
dash of chilis or chili sauce
cold water and arrowroot or cornstarch mixture (about a 2 to 1 mixture)

Start off a hot pan, add 3 tbsp canola oil and fry tofu cubes until golden on all sides. Remove tofu and then add eggplant, cook for about 8 minutes until cooked through and then add peppers, cook for about 3 minutes more. Throw this on top of your tofu. Now make the sauce by frying the garlic, ginger, add all the rest of the stuff and stir until it boils and thickens. Add tofu and veggies to coat. Serve with the rice. Garnish with gomasio.

Roasted Potatoes and Sauteed Spinach served with Creamy Polenta

So this is a pretty good standby meal for us. It's got the grain staple and some veggies to keep us happy. This is also a pretty inexpensive meal, especially considering how satisfying it is. As the photo indicates, the meal goes great with beer - for this occasion we had Sam Adams Boston Lager, also a good standby.  

Roasted Potatoes:

4 small to medium red potatoes, cut into 1 inch cubes

Liberally coat potatoes in olive oil

salt and pepper

Rosemary, or any herb you're in the mood for

Preheat the oven to 400F 

Lay potatoes in an even layer on a baking sheet and bake for about half an hour, or until brown and tender.

Sauce for potatoes:

1 Tbl prepared horseradish

2 Tbl veganaise

1 Tbl mustard, preferably the pretentious kind

And if you like more mustard please use more, or if you like more horseradish...you know

Mix 'em all together!

For creamy polenta:

1 cup polenta

4 cups water 

1 tsp Better than Bouillon

1 Tbl butter (or vegan butter)

optional: 1/4 cup grated Parmesan

salt to taste

I like to start my polenta in cold water rather than boiling it first, that way the polenta gets nice and creamy. Mix the bouillon into the water, and stir in the polenta. Keep the polenta on medium heat, and stir every so often until it has thickened up. This should take about half an hour.

For Sauteed Spinach:

A colander full of spinach 

2 shallots

1/2 tsp nutmeg

1 tsp salt

1 Tbl butter (or vegan butter)

optional: seitan

Saute sliced shallots in butter until they are nice caramelized. Add spinach. Saute until it wilts. Add salt and nutmeg. In a separate pan grill seitan that has been cut in small strips. Add the grilled seitan to the spinach.

This may all seem like a ton of steps, but while the potatoes are in the oven you can get most everything done - especially if you've got a helper in the kitchen. It's super tasty, and filling - great for when you feel like you're in a dinner rut. The horseradish sauce was wonderful with the potatoes, Jonathan should get all the credit for that - it was his prepared horseradish we used. Hope you Enjoy!

Tofu with Horseradish Sauce

Tofu with Horseradish Sauce

1/4 Block Tofu cut into long strips

canola oil for frying

Black Pepper

1 T. Veganaise

1 T. Dijon Mustard

2 t. Prepared Horseradish

For the sauce, mix the last 4 ingredients together. Then pan sear the big chunks of tofu in hot oil for about 5 minutes on a side. Make sure to sprinkle a good amount of black pepper on each side. Serve with cold sauce over hot tofu.

Steamed Asparagus

4 stalks of white asparagus

4 stalks of green asparagus

1/8 cup red onion

1/8 cup garbanzo beans

2 cloves of garlic

2 t. soy sauce

Drink: Cheep white wine

Put everything in about a half an inch of water over high heat and steam it until the water is gone. Serve with white or brown rice and some prepared horse radish.

This meal has been a real crutch for me the past few days but it just goes so well with the prepared horseradish that I never get bored of it. I serve it with white wine because the tofu kind of reminds me of fish, it's a pretty light meal.