Sunday, September 30, 2012

Sunday cooking.....

For breakfast this morning, I made tofu scramble, roasted potatoes, and crispy tempeh strips.  It was delicious. 


 
For dinner this evening, we had moroccan tofu, with a garlicky couscous, and a moroccan stewed tomato/okra dish.  It was so tasty.  And there are leftovers.  Yippee!
 
 

Moroccan Spiced Baked Tofu

1lb firm tofu, pressed & cubed or sliced 1/2" thick
1/2c tamari
3T red wine vinegar
3T olive oil
3T molasses
1t garlic powder
2t onion powder
1t cayenne powder
1/4t turmeric
1t cinnamon
1t black pepper
1t coriander powder
1t cumin

 

 Place sliced or cubed tofu in a container with lid. Combine all the other ingredients. Mix well. Pour over tofu, making sure all the tofu is covered. Cover container with a lid and place in the fridge to marinate overnight. When ready to cook the tofu, preheat the oven to 350F. Place the tofu in a lightly oiled casserole dish. Put tofu in casserole dish in a single layer. Pour marinade on top. Bake uncovered for 45-50 minutes. Serve with couscous or quinoa, and side or greens or okra.  *Note:   you can also grill the tofu instead of baking it.

 

Earlier today, I also made carrot apple sauce cupcakes, or muffins.  The boys like to call them cupcakes.  They love them.  I also made seitan.  I will use it later this week for a Caesar chickUN salad.  That is a favorite of mine and Josh's.
 

Carrot Applesauce Breakfast Cupcakes


This recipe was inspired by our 4 year old. He came to me one morning and told me that he wanted to make carrot applesauce cupcakes for his little brother. They are a delicious treat for breakfast.

3/4c soymilk
1t apple cider vinegar
1 1/4c flour
1T arrowroot
1t baking soda
3/4t baking powder
1/2t salt
4T sugar, divided
1T ground flax seed
1c carrots, shredded
1/2c applesauce
1/2t vanilla extract
1/4c walnuts
1/4c dried cranberries
zest of one lemon, chopped fine


Preheat oven to 350F. In a cup combine the soymilk and apple cider vinegar, set aside. In a large mixing bowl, combine the flour, baking soda, baking powder, arrowroot, salt, 3 tablespoons sugar, and ground flax. Gently stir. Add the carrots, applesauce, vanilla, cranberries, walnuts, and soymilk mixture. Gently stir to combine. Pour the mixture into a lightly greased 12 cup muffin pan.

In a small bowl combine 1 tablespoon sugar and the lemon zest. Mix well. Sprinkle the lemon sugar on top of each cupcake. Bake in the oven 25-27 minutes or until a toothpick inserted into the cupcake comes out clean.

Once done baking, let the cupcakes cool for 10 minutes on a baking rack, then remove from pan and continue to cool. Yield: 12 cupcakes
(c) Two Vegan Boys 2010
Well, this post is a quick one. I am off to enjoy what is left of the evening.  Tomorrow is the first day of October.  Halloween is right around the corner.  Yippee!

peas and love....
Krys and the boys







zest of one lemon, chopped fine

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