Posts Tagged ‘vegan mofo’

Cashew-Dill Sauce (Recipe)


Seitan Wrap w. Cashew Dill Sauce

Yeah this is the same picture from my last post. Sauces are hard to photograph on their own so I’m reusing this pic just to show you a use for the sauce. Makes sense?

I originally set out to make a Cashew Ranch sauce but came up short due to lack of herbs and spices that I didn’t have/couldn’t find…whatever. I still plan on making that Cashew Ranch one of these days but I was really happy with what I made and I basically put it on everything I made last week. From the seitan wrap above, burrito’s for lunch and some sauteed potatoes another day this stuff was delicious. I made it the same night I made the seitan wraps and the raw onion in it wasn’t subtle at all but I was fine with that. As the days went by that it sat in the fridge waiting for it’s next appearance  in one of my meals the raw onion taste melded perfectly with the rest of the ingredients and it wasn’t so in your face. The sauce just kept getting better and better as the week went on. So I highly recommend making this and letting it sit in the fridge for a day or at least overnight before using.

Cashew-Dill Sauce
makes 1 1/4 cups

1 cup raw cashews, soaked for at least one hour or overnight
1 clove garlic
2 tablespoons chopped onion
2 tablespoons fresh lemon juice
1/2 teaspoon dried dill
pinch of red pepper flake
1 tablespoon fresh parsley, lightly packed
1/2 cup water
salt and pepper to taste

Drain the cashews and pour them into your blender (I use a Vita Mix to get a true creamy texture, if not using a Vita Mix or other high powered blender you might need to add more water) along with with the garlic, onion, lemon juice, dill, red pepper flakes, parsley  and water. Blend until smooth adding more water in necessary until you achieve a nice, slightly thick sauce. Season with salt and pepper to taste.


VeganMoFo: Tofu

Island Teriyaki Tofu

Island Teriyaki Tofu

A few weeks ago there was this amazing smell coming into our apartment from my parents apartment below us. I couldn’t get enough of it and finally had to go downstairs to see what the hell she was making. It was of course some sorta meat, maybe pork?, I don’t remember but that’s not what was causing this glorious smell. It was the marinade she was baking it in and I NEEDED to know what it was. She said it was an Island Teriyaki marinade that she bought at Trader Joes. As soon as she showed me the bottle I knew exactly what company made it even though Trader Joes just slaps their own label on it:  Soy Vay.  I immediately scooped up a bottle at Whole Foods a day later. While checking out the ingredients I noticed that it contained pineapple. I have sadly developed a sensitivity to pineapple that gets worse every time I try to eat it. I basically said “Screw you sensitivity! I NEED TO EAT THIS!” I figured I could deal with itchy ears and mouth and throat for a hour or two or three.

When I got home from the store I pressed a block of tofu in my TofuXpress, which if you don’t have one I highly recommend getting one. I then cut the tofu up into triangles and marinated it for an hour or so. I heated up a pan until really hot and then added a tablespoon or two of olive oil and then seared the pieces of tofu until they were nice a brown on each side. While that was happening I boiled some bean thread noodles and sauteed some broccoli and string beans with a touch of the teriyaki sauce. Once everything was done cooking I added the noodles to the pan with the veg and touch more of the teriyaki sauce to give it some more color and heated it through. Then I scooped it into a bowl and placed the seared tofu on top and dug in. It was so delicious. My apartment smelled like it did the day my Maa was using the marinade in her house below us. It was just wonderful. Reno even liked the tofu and might have even eaten a piece of broccoli.

My pineapple sensitivity did rear it’s ugly self and I had some itchy ears for a bit but it wasn’t so bad which means that I will definitely be using this marinade again!

VeganMoFo Day 1

Chickpea Taco Salad

Roasted Chickpea Taco Salad

I’m always excited when it’s time to MoFo again. It seems to always start just when I’ve majorly slowed down with new post and it gets me back into the swing of things. I have no real themes or plans for this year’s event. My only goals are to post  at least 5 days a week and post some recipes I’ve been working on for awhile now. Tonight you’ll be getting one of those recipe. Its for Crunchy Taco Chickpeas which I use for Taco Salads (or just snacking right out of the oven) and i’m obsessed with them.

I’ve been trying to eat healthier during the day. I’m still a stay at home Mom to Reno and although she is eating breakfast and lunch everyday I’m not always doing the same and she is starting to call me out on it. She’s 3 now so she takes notice if she’s eating and I’m not so I need to be a better example for her in the meals department. I decided a nice big salad for lunch would be perfect one day but I wanted to make it something special so that it wasn’t boring. I’ve been obsessed with all things taco lately, especially taco seasoning, so I decided to create my own taco salad. I’ve done it before with a raw nutmeat but I wasn’t feeling that this day so I went with chickpeas and I was instantly addicted to them as soon as they were done roasting in the oven.  I threw some mesclun in a bowl with some avocado, sliced cucumbers, the taco roasted chickpeas and a quick agave lime dressing which had a touch of whole grain mustard. It was the perfect lunch and the perfect salad to get me to eat more salads during lunchtime.

Roasted Taco-flavored Chickpeas

1 15 ounce can of chickpeas, drained and rinsed
1 teaspoon extra virgin olive oil
1 tablespoon lemon juice
2 tablespoons taco seasoning (homemade or store bought)
pinch of salt
pinch of cayenne pepper

Preheat the oven to 350 degrees. Line a sheet tray with parchment paper and set aside. In a bowl add the chickpeas, olive oil, lemon juice, taco seasoning, salt and cayenne and stir well to combine all ingredients and coat the chickpeas. Spread out the chickpeas on the sheet tray and  place in the heated oven. Bake for 25 minutes, stirring the chickpeas after the first 10 minutes and then again every 5 minutes or so until the chickpeas are nice and roasted and all of the liquid is gone. Enjoy as is or cool for a few minutes to add to salads, taco’s or whatever. Store any extra in sealed in a container in the fridge.