Sunday, November 1, 2015
Sunday, August 23, 2015
Monday, July 6, 2015
I have finally discovered the perfect replacement for tuna. This brand, Sophie's Kitchen Toona, makes a wonderful substitute whether you're trying to make a tuna sushi roll or a tuna melt without harming any animals.
First, I prepped the Toona. I drained all of the oil out of the can. I went a step further and, after placing all of the contents in a larger bowl, I added some water and then drained as much as possible. This gets even more of the excess oil out.
Second, I prepared the mixture. I used 2 cans of Toona (prepared as described above), some diced red onion, a spoonful of Just Mayo, and a spoonful of organic dijon mustard without sugar. Then I mixed it all together.
After that, you just simply place the contents inside of your seaweed wrap. I used the GimMe organic wrap 'n' roll. I used two different kinds: one is with sea salt and the other is with wasabi. I think that I prefer the wasabi version because I like a little spice in my food.
This recipe was wonderful, and I hope you enjoy!
Tuesday, June 9, 2015
I know it's been a while since I have blogged, but here's a good one. Tonight, I made a vegan kale caesar salad. I used a food processor to chop up kale leaves that I had already removed from the stem. Separately, I mixed the dressing with a fork, which included tahini, dijon mustard, and minced garlic. Just toss everything together, and you'll have a lovely kale caesar at your disposal.
Normally, I would probably have added my own vegan croutons, but I did not have time to make those tonight. At some point in the near future, I will post on how to make excellent vegan croutons.
Monday, February 16, 2015
Tuesday, January 27, 2015
As some of you have learned by now, I am a complete addict when it comes to mac and cheese. I keep trying over and over again to achieve the perfect mac and cheese, but this is difficult because I am a pretty bad cook. Tonight, though, I think I may have finally discovered the perfect vegan mac and cheese recipe. One of the problems, however, is that I tend not to measure anything, so I do not have a precise recipe for you. Nevertheless, it goes something like this:
Prepare whole wheat penne or elbow pasta. While you're waiting for your pasta to finish boiling, prepare the sauce in a separate bowl. I used a giant scoop of Tofutti sour cream, Tofutti cream cheese, about a teaspoon of Earth Balance, a tiny bit of the cashew milk that I made the other day, and some Daiya pepper jack cheese. Heat this up for about a minute, stirring every 30 seconds. You might want to add 30 additional seconds, depending upon your preference. Once your pasta is ready, strain it, and place it directly inside the bowl with your sauce. Give everything a stir. I added a touch more of the Daiya on top because ... why not? I heated it up for about 1 minute with a dash of paprika on top.
The results were fantastic!
Saturday, January 24, 2015
Tonight, I decided to make myself something new: a vegan cheeseburger salad. I made this with a mix of romaine and red leaf lettuces, dijon mustard, diced organic roma tomatoes, a Gardein burger patty, and pepperjack Daiya. I first made the underlying salad portion, which consisted of the lettuce, mustard, and tomatoes. Then I heated up the patty along with the Daiya. Afterwards, I cut up the patty with the melted Daiya on top and placed it on top of the salad. Delicious!
Monday, January 19, 2015
Aside from the Bellagio fountain, I probably enjoy the food in Vegas more than anything else. Todd English's Olives has the best mixed drink in all of Vegas, which is the Cable Car. It is made with magic along with a cinnamon-sugar rim. I love that it's not too sweet. The olives at this restaurant are also amazing, and I usually hate olives.