These were ridiculously amazing. Amazing, I tell you.
Learned this ridiculously delicious and easy recipe from my mom during our trip to Maine earlier this month.
- Silken tofu (firm)
- Sea salt
- Black pepper
- Coconut oil
- Spinach or kale
1. Chop up tofu, set aside.
2. In a pan, sautee onion and kale (or spinach) in coconut oil.
3. Add tofu to pan. “Scramble” as you would with eggs.
4. Sprinkle with tumeric, sea salt and papper.
5. You’re work is done, my friend.
I really hate the idea of eggs, but, being a hypocrite, I like the taste on occasion. I was shocked — shocked — at how delicious this was. It’s just as good as eggs – except better, because, you know, it’s not.. eggs. You can even use this to make egg sandwiches. Thank me later! Better yet, thank my mom!
When I first started dating K, I found myself making her elaborate cocktails, tapas and canapés. It was so much fun coming up with delectable, relatively healthy, bite-sized, fanciful dishes for us to nibble on over candlelight and jazz. Four seasons later, and we’re still nibbling.
For me, the key to producing cute, delish appetizers is working creatively with whatever you have on hand while also paying attention to color, taste and presentation. What are some of your favorite healthy(ish) small-plates?
The lady and I made this a while back. Super easy.
- Coconut oil
- One handful of kale
- 1/2 red onion
- 1/2 cup mushrooms
- Vegan “chicken” strips (seitan)
- Daiya shreeded cheese
- Pizza dough
- BBQ sauce
- Hot sauce
In a pan: sautee onion and mushrooms in coconut oil. Add in vegan chicken strips. Sprinkle with salt, pepper. Pour in BBQ sauce and cook on medium heat for about 5-7 minutes. Make sure vegan chicken strips are fully cooked (check box for instructions). Side aside.
Pour a dollop of coconut oil into your (clean) hands and massage the kale. In a separate pan, lightly sautee the kale with a little oil, sea salt and lemon juice. Do not overcook.
Cook the pizza dough according to its instructions. Remove from oven. Coat with bbq sauce. Add vegan chicken/onion/mushroom mix evenly. Distribute the kale over the pizza and garnish with daiya cheese.
Bake until the cheese is melted.
One of those nights where I’m too tired to cook anything complicated. Still in the final throes of grading. Craving ribs due to some tweet I saw about BBQ joints on Long Island but couldn’t actually work up the desire to eat meat, though. Had just enough energy to make this simple, delicious and vegan meal instead. The Calvados – a gift from my lady – transformed the simple yam into a sophisticated accompaniment / dessert / nightcap in one fell swoop.
BBQ Brussels Sprouts & Baked Yam
1/4 cup ketchup or tomato paste
1/4 cup chopped bell pepper
1 tablespoon EVOO
1/4 cup apple cider vinegar or balsamic vinegar
5 dashes worcester sauce
Preheat oven to 400. Wash yam. Poke with fork. Bake for 40 minutes.
Meanwhile, boil Brussels sprouts until tender. Set aside.
Combine all ingredients for the BBQ sauce in a small sauce pan. Cook for about 8 minutes. Turn off the heat.
Toss the Brussels sprouts in the sauce. Cut the baked yam down the middle and garnish with spices and, if you’re adventurous, a bit if Calvados or brandy.
No time to provide a full on recipe, but the basics:
- Heat 1 tablespoon of coconut oil in skillet
- Add: chopped onion, garlic, sea salt, broccoli, mushrooms & bamboo shoots
- Spray with Braggs aminos and douse with a bit of soy or teriyaki sauce
I added a sweet potato pancake to the mix — which made it delicious but also made it not-vegan. Anyway. The whole thing took about 6 minutes.