Oriental tofu salad aka "chik" n salad. This is one of my kids' favorites. I can't eat it, but, how I wish I could.

First off, you bake a little tofu. Here is my method:

1/2 block of firm tofu(not silken), diced into pieces about 1/2 inch by1/2 inch

toss with:
a few dashes of braggs
a sprinkling of veg broth powder (not necessary)
a tablespoot of olive oil
and then with some nutritional yeast.

Bake at 400 for about 20 minutes. I usually bake it on a flat cookie sheet. You can bake it longer if you want it crispier. But watch it so that it doesn't get too crispy.

For salad:
1 cup shredded cabbage
1 small carrot shredded
1/4 cup pecans, toasted, chopped
1/4 cup red onion, diced
the baked tofu

throw into a bowl and mix together

dressing:
1/4 cup veganaise
drizzle of sesame oil ( you really don't want to over do it)
two small dashes of tamari
1 tsp agave nectar
1 tbsp rice milk
pinch of ginger spice

Mix together in a small bowl. Stir into the tofu mixture, mixing well. Chill for 1 hour (or longer). Serve on endive cups* or in a nice hearty wheat bread for a sandwich(usually makes about 5 sandwiches).

Endive cups are just leaves of endive lettuce. They make sort of a natural cup.

Oh and my personal new favorite Rum Raisin. No words can describe. I also made some Chocolate Stout Cupcakes. But, I didn't get a pictures of them before they were gone.

Here is the plain vanilla cupcake. It's sooo good.

Another cupcake test. I didn't eat these, because they contain soy. But, my kids loooove them.

Oooh! More cupcake testing. These are so delicious.

Here they are finished with some buttercream frosting. Ooooh, yeah that stuff is damn good. I tinted/flavored a portion of it with cocoa and I must say...hail to cocoa!

Did some cupcake testing today! Fun! My son declared these the best cupcakes ever. So, Isa, if you are out there...yeah, they are good. But, you knew that right?

Mmmmm. I don't have a recipe for you. But, you can get the recipe for these out of Vegan with a Vengeance. They are the Fig Not-ins on page 202. Now, I don't know if this is how they are supposed to look. But, I don't care. They taste so good. I am wondering if I could experiment with different flavored fillings. I do love the fig, but mmm how about some strawberry or raspberry type filling??

Spinach Artichoke Dip

Oooh, this is a favorite in our house. We generally eat this with pita chips or tortilla chips and we prefer it warm.

6 oz fresh spinach
6 oz jar artichoke hearts
1 clove garlic, minced
1/4 cup nutritional yeast
1 tsp veg broth powder (or veg. chicken broth powder)
1/4 -1/2 cup rice milk
2 tbsp flour
1/4 tsp salt
pepper to taste
olive oil


Heat a few tbsps of olive oil in pan. Saute spinach and garlic until spinach is wilted. Remove from pan into food processor or chopper and add in the artichoke hearts. Process until well chopped. Put back into pan. Add yeast, broth powder, flour, sald and pepper. Mix together well. Turn the heat on and add the rice milk, cook to thicken to desired consistency.

Sorry this picture is a little blurry. This is my Spinach Artichoke dip. I plan on posting the recipe for this sometime this week. I have had a rough past week, sorry I wasn't posting more. But, I am feeling quite a bit better, so once I get my house back in order(my fiance is not what you'd call a very good "cleaner) I will pass on more pictures and recipes.

Yeah, I meant to get back to this. But, I have been worn out! I promise a new food related post tonight or tomorrow.

Eeeesh, what a weekend. I had some problems with my asthma and my kids got sick. So yeah, not much posting. I will hopefully get back to it tomorrow.

Ok, no picture today. As I currently need to make more of this recipe. My kids love this stuff. This is my version of "ranch". I don't remember where I got the original version of this recipe. I have changed it to my kid's liking. Also, if you wish, you can substitute 1 cup of vegan mayo for 1/2 of the tofu or even 1/2 a cup of vegan mayo for a 1/4 of the tofu. It does add a little extra "something."

1 block silken tofu
1/4 cup white or balsamic vinegar
1 Tbsp. lemon juice
1 tsp garlic powder
3/4 tsp celery salt
1 tsp dill
1 tsp black pepper
1 tsp parsley
1 tsp onion powder
1 to 2 tablespoons of fresh chives or green part of green onions diced fine.
olive oil or water to reach desired consistency

Put tofu(and or mayo), vinegar, lemon juice, garlic powder, celery salt, dill, pepper, parsley, and onion powder into food processor or chopper. Pulseuntil mixed adding water or oil a little at a time until you get the desired consistency. I usually add about 1/4 cup , probably a little less when the mayo is used. Stir in chives. Chill a few hours and serve.