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This was my first try at making my own vegan dragon roll, it came out beautifully, and most importantly, delicious! You can substitute the vegan shrimp with firm tofu, fill it with just about any filling of your choice, make it YOUR own and have fun! 1 cup of cooked rice(use quality sushi rice) 1 packet sushi seasoning(optional) A sheet of sushi nori, lightly toasted Fillers: Grilled asparagus, vegan shrimp or firm tofu, and sliced avocados. Toppings: Sliced avocados, mayo, sriracha, and carrot tobiko(minced carrots marinated in sea salt and rice wine(optional) Serve with soy sauce and wasabi! Follow along with the video, roll it up simple as that, enjoy! Quote of the day“If you are a chef, no matter how good a chef you are, it’s not good cooking for yourself; the joy is in cooking for others. It’s the same with music.”
– will.i.am
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Make tofu burger sliders with remoulade sauce or serve it with brown rice, salad and top burgers with ketchup or katsu sauce, the choice is yours!
14 oz. extra firm tofu 2 T. soy sauce 1 T. garlic powder 2 tsp. onion powder 1 T flour ½ c. panko ½ tsp. salt or to taste 2 grinds of fresh black pepper 1 T. oil of your choice for cooking Squeeze out the excess water as much as possible from the tofu using a cheesecloth or just use your clean hands. Crumble tofu into a large mixing bowl. Add in all ingredients and with extra clean hands, mix well and if the tofu mix too wet, add more panko. Form patties using ¼ measuring cup, for burger size, use a ¾ – ½ cup measuring cup. Set large non-stick pan to medium heat and add oil. Evenly place formed patties into the pan and cook for 3-4 minutes on each side as desired. *Tip: Sauté some veggies like bell peppers, onions or mushrooms into the tofu mix for an excellent tofu veggie burger. Prep time: 20 minutes Serving: 6-8 slider patties Broth for noodles great with Udon, Ramen, Rice Noodles, Soba. Way less cost than dining out for vegan ramen and YOU control the sodium and flavor.
4 cups of water 1/2 cup soy sauce or to taste 2 T miso paste 1 T sake(optional) 1 T mirin (rice wine vinegar) Dash of organic sugar Dash of sea salt to taste 4 pieces of dried kombu Dried Shiitake mushrooms *Bring to a boil then simmer, add miso, never boil miso as it changes the characteristics of flavor. And always, make it to your liking, A very delicious Curry on a cold night. Chickpea Mushroom Curry 1 tin chickpeas 1 tin diced tomatoes 1 tin coconut milk Handful of mushrooms or more About a knob of ginger 1/2 tsp fenugreek 1/2 tsp mustard seeds 1 T garam marsala or to taste 1/4 tsp turmeric powder 1/4 tsp chili pepper powder or to taste Dash of organic sugar Salt to taste Splash of water to sauté Peas(optional for color and added protein) Perfect pairing with my Curried Lentil Rice👍 Cook and reduce sauce to your liking. *Make it till your taste buds say👌😋 *Tip: For added Spice, add fresh chili. The fall is here and the cool winter is upon us and this the perfect dish to warm you up! Let’s get cooking! I have simplified this recipe making this easy to make and affordable.
2.5 ounces - TVP(textured soy protein) I used an imported TVP from Japan, excellent product if not, use regular TVP or replace it with mushrooms of your choice about 8- 9 ounces. Reminder, about 2.5 ounces of dry TVP will expand to 9 ounces 14 - 15 ounces of medium firm tofu 2 cups of vegetable stock Heaping Tablespoon of potato or corn starch + 3 Tablespoons water Oil for cooking 1 teaspoon sesame oil 2 Tablespoons soy sauce 1 Tablespoon Hot Bean or “Black Bean” Sauce 1 Tablespoon grated ginger A pinch or more Szechuan pepper to taste Organic sugar or agave(optional) Follow video tutorial and immediately serve over hot rice or rice noodles, enjoy! 4-5 servings **Note** If you plan to save it and reheat for it the next day, you will need to re-thicken as the water has been released from the tofu. My love for curries from local style to international. The Taro Tofu curry, tons of flavor and easy to make. Enjoy! **Update** Add 2 teaspoons Garam Masala or more to taste, adds another layer of spices, flavors to this lovely dish.
 The perfect healthy stir fry for lunch or dinner in minutes. You can also swap the vegetables with your favorites like broccoli, cauliflower, snap peas or edamame. Make it your own! 3 ounces extra firm tofu, cubed 1 cup diced bell pepper color of your choice 1/4 cup sliced carrots 1/3 cup sliced button or fresh shiitake mushrooms 1/2 cup sliced round onions 1 tablespoon of sliced onions for topping 3 cloves of garlic, minced 1 teaspoon minced ginger sprinkle sesame seeds(optional) 1 tablespoon cooking oil 1/4 cup store bought or homemade teriyaki sauce Make ahead easy teriyaki sauce: 1/2 cup soy sauce 1 cup water 2 tablespoons sugar 1 tablespoon corn starch + 1/4 cup to thicken sauce In a small sauce pan add soy sauce, water and sugar and bring to a slight boil and bring down to a simmer for 5 minutes whisk in corn starch water to thicken as desired. Pan on medium high heat, add oil and cubed tofu, cooking all sides tossing for 3 minutes or until golden brown and set aside. Add carrots, onions, ginger, garlic and cook for 2 minutes, add bell peppers and cooked tofu cooking for another 2 minutes. Turn heat to low and add teriyaki sauce and stir well for 1 minute then serve. Add more sauce as desired. Serve over a bowl of hot rice or fried noodles. Prep time: 20 minutes Serves: 2  Celebrating in protecting our animal families, taking care of earth, our health and well being.
If you are already a vegan, I thank you and if not, try doing a 1-2 week plant-based diet challenge and that means, NO consuming animal products or by-products during your challenge and just see how great you feel on the inside and out. I took a 2 week challenge as I was dealing with aches and pains in my joints, right hip and leg. Well by the third or fourth day, no signs of pain! Adding to that, I had more energy boosting my stamina and endurance during weight training and cardio. That was enough proof for me to go on a plant-based diet, let food be thy medicine. Three days before Thanksgiving 2013, I became a full pledged vegan, this year will make 5 years, cheers! Now it's your turn to feel great and cure what's been ailing you. Being vegan is not just about eating good healthy foods but also the concern for our planet and finding better solutions in deceasing the destructions of the forrest, wildlife, oceans, rivers and the air that we all and living creatures breath. As human beings, we all the have the responsibilities in taking care of our planet reducing the use of plastics, CO2 emissions, food and water waste and lists goes on... As our world population increases over the decades we must be more diligent and efficient in creating viable farmlands for food crops and other plants for clothing, bio-plastics and to build eco-homes. If you are still reading this, and feel engaged and want to learn more, there are many websites out there for further details and how you can part take in the good cause. I'll put this last not least important paragraph into hard reality nutshell. Animal exploitation, experimentation, farming, slaughtering, abuse, torturing and neglect, it's called "ANIMAL CRUELTY" A pig is just as loving and smart as a dog, why love one and eat the other? The past few years, Sea World and similar businesses, zoos across the world have lost revenues or closed for business due to public knowledge of the animal's poor welfare neglect and unnecessary death, my question to the readers, "Could you in a live in 8 by 8 foot square room or less for the rest of your life?" I think not. The really good news? Animal farmlands being converted into agriculture or sanctuary farms and nearly all circuses have banned animals from their shows. Peta, SPCA, Humane Society and other many organizations protecting animal's rights. Many companies have joined in to ban animal testing in their products. Clothing companies banning the use of cowhide and furs, creating faux leather and furs and that my friends, is great news! In closing, we are much more aware than the last decade and "we" are waking up to this harsh reality and so many are doing something about it and the big corporations are watching our every step, movement and that "we" the consumers are demanding. Now, the demands are evident in our major supermarkets, nut milks, vegan hot dogs, burgers, deserts, frozen goods, bio-plastic containers and goods. The anticipated growth for veganism was spot on for 2018. In 2019 and 2020 we will see major growth. Thank for your time, GO VEGAN!  Spicy Tofu Poke
Hawaii's classic dish done vegan! The “Poke”, as become a very popular dish world wide. Half a block of extra firm tofu 1 small round onion 1 Tablespoon sliced green onions Batch Poke Sauce(updated): 1/4 cup gochujang paste 1/2 cup soy sauce 2 teaspoons grated ginger 2 tablepoons mirin 1/2 teaspoon sesame oil 1 teaspoon sugar or agave syrup
*Tip: Tofu Poke Bowl: Get a bowl of hot rice, top it with the spicy tofu poke mix and drizzle on some vegan sriracha mayo and sliced nori. Now that's a lean mean high in protein meal. Prep time: 15 minutes Serves: 2  Love egg salad sandwich? Then you won’t miss the “egg” in this recipe. Make it, sit down and enjoy this guilt free sandwich, your tummy will thank you.
Eggless Salad Mix Recipe 12 oz block of extra firm tofu ½ heaping cup of vegan mayo ½ heaping teaspoon of turmeric ¼ teaspoon garlic powder ¼ teaspoon white pepper ½ teaspoon Dijon mustard 1 teaspoon sea salt
*Tips: Add some zing into your sandwich! Grind in some fresh black pepper and sweet relish to the eggless mix. Top in on crackers for the perfect on the go snack! Serving: 2 cups mixture Prep time: 20 minutes |
