Posts Tagged ‘vegan’

“Fish” Tacos

I love the tanginess of the lemon and cilantro in these tofu “fish” tacos.

Tacos, ready to go!

Condiments

Ingredients:
Tacos:

1 package firm tofu, cut into cubes
1/4 cup olive oil
1 lime, juiced
1 tablespoons ancho chili powder
1 jalapeno, coarsely chopped
1/4 cup chopped fresh cilantro leaves
8 corn tortillas

Garnish:
Shredded white cabbage
Hot sauce
Vegan sour cream
Thinly sliced red onion
Thinly sliced green onion
Chopped cilantro leaves

Mix olive oil, lime juice, chili powder, jalapeno and cilantro. Marinate tofu in this mixture at least 15 minutes up to 4 hours (the longer it marinates the more flavor it has). Preheat grill to medium-high heat and place foil on top. Place tofu on foil and cook for 20 minutes or until it is lightly browned. Place the tortillas on the grill and grill for 20 seconds. Use 2 corn tortillas per taco. Add tofu to tortilla and use any or all garnishes.

Bento 52

Grapes, celery and homemade baba ganoush! This was a great snack bento.

Chocolate Hemp Shake

I’ve been wanting to try out some hemp shake mix so I recently picked up this packet of shake mix.

I mixed it with 1 1/2 cups almond milk and 1 frozen banana and here’s the result.

I thought it was pretty good! Nice and thick and it had sort of a chocolate coffee flavor.

Raw Cashew “Cheese”

I recently made this raw cashew “cheese”. It turned out to be pretty good, but I’d recommend thinking of it more like a dip than a cheese. It was great on crackers and raw veggies! Recipe is from vegweb.com

Ingredients:
1 1/2 cups raw cashews
1/4 to 1 cup water
1 to 2 cloves garlic, finely minced
1 teaspoon salt
2 dashes black pepper
2-3 cups spinach (optional, for spinach dip)

Place the cashews in a medium sized bowl. Fill water 2″ above cashews. Soak for two hours then drain. Place in a blender or food processor with some, not all, of the water and add the rest of the ingredients. Blend until smooth then scrape into a bowl and cover. Set in a cool place for 24 hours. The cheese will set and become firmer by the next day. Then it lasts about a week in the fridge.

Bento 50

Wow my 50th bento post!

Sliced strawberries and cantaloupe, and quinoa with grilled vegetables and fresh basil.

Easy Vegan Ranch Dressing

Ranch dressing is great for salads and dipping vegetables. Store bought ranch dressing and dips are loaded with fats and preservatives and are definitely not vegan. Here’s a great recipe that’s super quick and easy to whip up!

Ingredients:

vegan mayo (I use vegenaise)

italian spices

vegan milk (soy, almond, rice, etc)

salt and pepper, to taste

 

Start off with adding some mayo into a bowl (it will be the main base of the dressing). Add some milk, how much you use depends on how thick you want your ranch. If you want it like a dip, just add a little bit but if you want it for a dressing on salads add more. Use a fork to blend the mayo and milk. Add more milk or mayo to get desired¬†consistency. ¬†Then go crazy with spices. I use the Italian grinders you can find which have rosemary, oregano and basil. You can also use fresh herbs or whichever dry herbs you enjoy the most. The fresh herbs won’t keep as long so keep that in mind. Add salt and pepper to taste and you’re done!

 

This dip would also be a good dip for the fried okra recipe that I just posted!

Blueberry Strawberry Shake

1 cup raw spinach
1/2 cup frozen blueberries
1/2 cup frozen strawberries
1 1/2 cup water

Enjoy!