Very Non-Crunchy Yet Crunchy Granola

I really didn't care very much about granola till a year and a half ago I guess. Never being a fan of the whole hippie-peace-love-eat-granola-wear-florals-questionable-hygiene vibe, I wrote granola off. The idea of not eating animals was always very appealing. Tofu and granola? Yuk.

Well, the egg-like tofu is on my face. When Denise and I got 'The Kind Diet' in roughly January 2010, I looked at the granola recipe initially and thought meh, maybe one day. Wow, look at the chocolate pie and sugar cookies! Lol.

I can't remember when I first made the granola in the book. Totally wish I knew. It would be known as Granola Day in my house. The first time I made it, I do know I did make an addition. It was 'Just Us' dark organic chocolate. Ohhhh, yeah. And smashed hazelnuts. Mmmmmmmm...

What was I saying? Oh, I had gotten a bit 'nuts' ha ha with the granola and was spending a lot of money making and a lot of time eating granola. An intervention was needed. Denise stepped in. I now make granola every once and a long while. This weekend was a very sucky one, the kind you can't change but would give anything to. So, you eat. Well, I eat. I ate granola. All of it. In about twelve hours. Between nine to ten cups of very chocolatey, delicious granola.

Why such preamble? Because this granola needs it.

The original recipe is here:
                                                      The Kind Diet

6 cups quick-cooking oats
1/2 cup maple sugar
3/4 cup wheat germ
1/2 cup shredded coconut
1/2 cup sesame or sunflower seeds
1 cup chopped nuts or raisins
1/2 cup safflower oil
1/3 cup maple syrup
1 1/2 teaspoons vanilla extract

Preheat oven to 350 degrees.

Toast the oats first.  Just oats no oil on a baking sheet.  2 or 3 cups at time, after 5 minutes I move them about and leave them another 5.

Blend the rest of the stuff (not chocolate), and toast a few cups at a time.  Same process as the oats: 5 minutes, move about, 5 more minutes.  Then put in a secondary bowl to cool.  This is where I add the chocolate.  Keep it up until it's all toasty yumminess!

I take the original recipe and add 1 whole chocolate bar and crushed hazelnuts. Make your granola yours. Make it so good you obsess about it. It's ok. You won't need to be a hippie. Be your kick-ass self.

-Melina. ;D

A Trip to Brooklyn

I'm lying.  It was actually a trip less than a block away to a restaurant called the Brooklyn Warehouse.  We have been wanting to try it for awhile now as it makes some specifically vegan fare.  Don't mistake it for a vegetarian restaurant though because they also include every kind of carcass known to man.  I think it is important to support places that accommodate vegans because I try to have an Evolution Not Revolution attitude.  It keeps me sane.

We were there for lunch and they offer a vegan soup every day.  That particular day it was Potato and Leek.  I was very tempted.  Mmmmmm.  Potato and Leek.  What we opted for instead was a grilled veggie wrap.  They were kind enough to alter the preparation to make it vegan.  It is usually made with a cheese dressing but they substituted a lemon thyme vinaigrette.  If I am honest, I couldn't really taste it all that much, but the flavour of the roasted mushrooms, and grilled red onions, red peppers and tomatoes was good enough to make it a yummy sandwich.  The soft pita was amazingly fresh.  The roasted potatoes were veganized for us by making them with olive oil.  They are usually made with duck fat - yuck!  I would have liked them cut a bit smaller because then the nice peppery flavour would have come through more.  As they were, I'd say they were only ok.

I think we'll go back.  If only to try the Potato and Leek soup.  Still thinking about it ...

~ Denise

Fried Tofu and Veggie Sandwich

When you've had a tough week and maybe your diet hasn't been the best and you find yourself in the produce department on payday, you want to have nothing more than a delicious veggie sandwich. Your whole body is telling you to buy sprouts and avocado and make magic in the kitchen.

Denise wanted to add some tofu, and she wanted to bake it. I said I'd fry it.  She can up with the coating, as she was looking on line for inspiration.  As she does.  A lot.  (This paragraph describes the magic of compromise, a system refined over the past 14 years.  Try this advanced system too early in a relationship and it can result in fisticuffs.  Start slowly.  ~ Denise)

Amazing Veggie and Fried Tofu Sandwich

4 slices bread (your choice, we love the flax bread from our local grocery store)
1 block tofu 225 g
2 tbsp canola oil
1/4 cup cornmeal
1 tsp chipolte chili powder
1/4 tsp cayenne
1/4 tsp salt
1/4 tsp garlic powder
Veggies for your choice


Slice your tofu in 1/4" slices, lightly press between paper towel. In a medium bowl, combine cornmeal, chili powder, cayenne, salt, and garlic powder, and mix throughly.

Dredge tofu through mixture and set aside. Heat oil in pan, and once hot enough to make tofu sizzle drop the dredged tofu into pan. Cook about 3 -5 minutes on each side till a nice light yummy golden brown. Pop on paper towel.

Cut up veggies, we used onion, avocado, sprouts, and tomato. And Denise likes Veganaise and I like Nayonnaise. So yummy.  (I went without tomatoes.  Note that I feel messy food is rather stressful.  Melina thinks messier is yummier.  Guess whose sandwich is whose. ~ Denise)

They were soooo friggin' good. Fried tofu sandwich. With veggies. Oh, so good.

Pan-Seared Tofu With Udon Noodles & Red Swiss Chard

So, I love pan-seared tofu. I could just eat it plain and be a happy camper. But, probably not the best idea if I wanna get all my nutrients.

Denise made the suggestion this afternoon that supper involve tofu, greens and udon noodles. I said 'sure, I can whip up the coolest stuff. Leave it with me, little Dekneeknee' ( Denise's nickname, long story).

It looks weird and a little un-appetizing, but was totally good. Just maybe don't eat it while watching an episode of 'Firefly' that has reavers in it.

Pan-Seared Tofu With Udon Noodles & Red Swiss Chard

1 block tofu 350 g
3 tbsp canola oil
2 packages Udon noodles
1 head red Swiss chard (or other greens)
4 tbsp BBQ sauce
4 tbsp water
1 tsp Franks Red Hot Sauce
1 tbsp lime juice

Heat oil in fry pan on medium heat. Cut tofu in about 1" blocks, 1/4" thick, and place flat side down. When browned, flip, sear other side. My pan is steel, so tofu got kinda stuck, but I prefer not having the crap in the non-stick pans. I will deal with some messy tofu.

Tear and rinse greens, set aside. Boil water, pour on noodles in bowl( take out of package first, ha ha) leave a few minutes.

In a small bowl, combine last 4 ingredients.

When tofu is done on both sides, throw everything in the pan. You might need to add the greens in stages, as it will cook down.

Heat through. Serve.

Melina.

Lazy Fiesta Fajitas

We went to the grocery story with one thing in mind - EASY!  Loooooong day at work and neither one of us wanted a complicated meal.  I made some suggestions, and she shot them down.  Can I just say it would have been so much easier if our grocery store carried Daiya?  Damn you local supermarket!!

We finally came to a decision.  Fajitas.  Easy? Check!  Delicious?  Check!  Veggie goodness?  Checkity CHECK!  Melina first fell in love with fajitas at Mexicali Rosas.  I simultaneously discovered her love for noisy food.  If it sizzles and snaps and hisses with heat, she'll love it.

Decision made.  Or was it?  Walked over to the row of wraps and NO CORN TORTILLAS!   I think Melina got a little teary at the thought of her fajitas being out of reach.  She walked away, dragging her heels, while I looked through the rest of the bread.   Good thing I didn't walk away all mopey like she did because a worker brought out a whole box of the delightful tortillas.  Woo hoo!  Fiesta time!

This is not the most complicated meal.  You can always make it more complex with Sexy Salsa (see here) or guacamole.  Mmmmmmmm.

This is how we Fiesta.  Your turn Melina!

Ok-y dok-y, Denise!

Lazy Fiesta Fajitas

1 splash canola oil
2 fake chick'en breasts (or protein of your choice-2 cups of it)
2 bell peppers, julienned
3 cups sliced mushrooms
1 1/2 onions, chopped like half moons
5 cloves garlic, minced
fajitas seasoning, I used homemade, about a good tbsp of it
tortillas, we like the corn ones
tofuitti sour cream
salsa

 Heat oil in large pan or skillet. toss in onion, garlic and protein of choice. Saute about 5-ish minutes. Add the peppers and mushrooms, as well as seasoning. Saute till pepper is soft and it is a bit less juicy.

I slap some sour cream on a tortilla, put some fried veggies on it, dribble some salsa and there you have it, very, very lazy fiesta fajitas. So good. So lazy. So full.

- Melina : D

Seeing Shells

I See Shells, Yummy!

I love pasta. I grew up on KD, which is not pasta really. Box of nasty chemicals, not pasta.

So yesterday Denise and I where taking FOREVER to decide what to have for supper. We were going back and forth and did we want to walk to the far away store with the Daiya? It was raining. Would make suggestions, she would make suggestions, no one liked the suggestions.

Finally, Denise came up with a suggestion that hit home, pasta shells with tofu ricotta and sautéd ground round and mushrooms. Topped with tomato sauce and baked. Oh, yeah, that was the ticket.

So après Zumba (and showers), we went to the grocery store and got the supplies. This is a photo of the supplies. I LOVE putting my groceries away (and as Denise can attest, I will sometimes just open the cupboards and look at all the food). This photo is a example of my food love.

Ok, on to the recipe;

Pasta Shells with Tofu Ricotta

12 pasta shells
2 cups tomato sauce
2 tbsp canola oil
1 package chicken ground round
3-4 cups sliced mushrooms
Pinch sea salt
1 225 g block of tofu
1/2 container tofutti plain cream cheese
5 cloves garlic
1/2 cup chopped onion
1/2 teaspoon sea salt
1 heaping tbsp vegan Parmesan
2 tbsp soy milk


Pre heat oven to 350 degrees.

Cook the pasta shells according to package directions.

While the pasta is cooking, slice mushrooms and we used fake chicken ground round, put in fry pan and sauté. I like the mushrooms to turn a bit brown. Set aside.

In a food processor, but in a block of tofu ( chop it up a bit), the onion, the garlic, salt, parm, and soy milk. Puree till the consistency of ricotta.

Drain pasta when almost al dente, and cool so you can handle them without injury!

Lightly oil or otherwise spray or line 8x8 pan. Take a shell, spoon in about 1 tbsp of mushroom mixture, then top with about 1 tbsp of the ricotta. Place in the pan, and repeat till all shells are done.

Take your 2 cups tomato sauce, and spread evenly over the shells.

I shook some more parm on top.

Bake for 30 or 35 minutes.

Serve. So friggin' good. You'll see there was no side, as that was way too tough to decide after taking so long on the main.

Enjoy. And by the way, it's really good the next day too!

- Melina : D

Sexy Salsa, Bitchin' Beans & Rice

I love fresh homemade salsa. OMG. I yearn to have a deck, just so I can sit out on it in the summer and drink margarita's, and eat chips and fresh salsa. It's my dream, ok?

So, no deck yet, but damn, I do make a fine salsa. And what better to go with the delicious salsa than lovely beans and rice. Denise LOVES my beans and rice. And so does our friend Kerry. Whenever she comes over I like to make beans and rice and chocolate saucy cake (that will follow). She isn't vegan, but likes my cooking which makes me happy.

Often Denise will ask what we are having for supper hoping I'll say beans and rice. I do like it, but she likes it more than I do.

Sexy Salsa

1/2 onion
2-3 cloves garlic
1/2 green pepper
3 tomatoes
1 small jalapeño
1 small lime (2 tlbs)
1 tsp sea salt

Chop everything except the lime into small-ish chunks and dump into the food processor and add the salt. Blend till nice salsa like consistency, cut the lime in half and use your wooden reamer to get the juice out and into the bowl of the processor and blend a second more. Done!

Now, if you have time, pop into a container or jar and stick in the fridge. It's nice to let the flavors blend a bit, but it's also good straight out of the processor. Yum!

Bitchin' Beans & Rice

1 cup brown rice

1 tsp canola oil
1/2 onion, chopped
5 mushrooms, chopped
1 540 ml can of tomatoes, diced
2 340 ml cans kidney beans
1 340 ml can black beans
1 tsp sea salt
1 tsp chipotle chili pepper
1/4 tsp cayenne pepper

Cook the brown rice according to package directions. Set aside.

While rice is cooking, in a large- ish pot or pan, sauté the onion and mushrooms in the canola oil till onions are translucent. Add canned tomatoes and the beans (they should also be rinsed and drained, the beans, that is). Add seasonings and simmer on medium heat till the beans start to split open, usually 15-20 minutes, stirring occasionally.

When beans are beginning to split, and it's all done simmering, get a potato masher ( I use the one that is like a circle with holes in it, very effective) and mash those bad beans. If anyone made you angry today, mash that mofo away!

Once it is all mashed, or as much as you feel like mashing, you are done. Put you rice on first, then your beans, then any other fixings you would like. We like Tofutti sour cream and well as the salsa.

Enjoy. Ole.