brb

I’m just about to embark on a road trip, see ya monday!

Quick Supper

I came home from working all day, starving, and I wanted something quick and relatively easy to prepare.  A few days ago, I jotted down a recipe from someone’s blog (I can’t remember whose!  I’ll have to go searching for it later) for a tofu dish that sounded pretty good.  I think it had originally appeared in one of the Sarah Kramer books.  I altered it, added some broccoli and served it over brown rice.  It was pretty good and relatively quick to prepare.  (provided that your tofu’s all pressed and ready to go)

Here’s the recipe with my modifications, I would say it makes 1-2 servings, I just cook for myself and I don’t eat a whole lot.

1/2 block of firm tofu, cubed
1 tbsp olive oil
1.5 cloves of garlic
1/2 tbsp grated fresh ginger
1/8 tsp red pepper flakes
1/16 cup maple syrup
1/16 cup tamari
1/2 tsp lemon juice
broccoli florets (to taste, I just added whatever)
chopped almonds for garnish (which I forgot to add, oops)

Saute tofu in oil over medium high heat until browned slightly.  Reduce heat to medium low, add garlic, ginger and red pepper flakes and saute for 5 minutes.  Add maple syrup, tamari, lemon and broccoli.  Cover and cook until liquid has evaporated.  (or almost, I got impatient to eat)

There, a quick, satisfying meal. Yum.

Testing and the Heartwood Bakery

 Alright, first up is another Vegan Yum Yum test dish, Pineapple Baked Tofu with a Coconut Reduction sauce.  This was so good, possibly my fave dish so far (though it’s hard to choose!) and oh. my. god. the sauce!  I may be in love with it.

 Yesterday, I went to one of my favourite restaurants here in Halifax, the Heartwood Bakery on Quinpool Road.  The food here is not only delicious, it is also very healthy-even the desserts!  Not only does it mainly feature vegan dishes but also offers a lot for people with food allergies/intolerances. I had a sesame kamut pasta dish that was realllly good but sadly I did not get a picture of it.  But I did get a picture of dessert, a Chocolate Cashew “Cheese”cake, which was heavenly.  The picture’s not the greatest, I need to work on my picture taking skills in public.

Happy Father’s Day!

I know I already posted about these delcious rolls before but they are just that good, my dad loves them so of course I made more today in honour of the occasion.  If you haven’t made these yet, you HAVE to make them!  Today you have an excuse, make them for a dad!

Bonus!  My peas have sprouted!  Look how cute and tiny they are, awz.

Peanut Butter Cookies and Cream Cupcakes

Last night, while shopping I came across Peanut Butter Oreos, I used to love oreos and I love peanut butter so of course I had to try them.  A quick scan of the ingredients verified their vegan-ness so into the cart they went.  This morning, I woke up and decided today would be a perfect day to bake cupcakes.  So…

 

…I made Peanut Butter Cookies and Cream Cupcakes, I used the Cookies and Cream variation of the Chocolate Cupcake in Vegan Cupcakes Take Over the World but used the cookies I bought last night and the Peanut Butter frosting from the book.  The cookies by themselves were just ok, but they made a cute topper for the cupcakes!

After I baked the cupcakes, I re-read the ingredients and now I’m not too sure of the cookies’ vegan-ness.  😦  There’s some sort of weird ingredient with a number in it.  Sigh.