ORANGE-CHIPOTLE GLAZED TOFU AND CONFETTI RICE SALAD

Yesterday I Made:

ORANGE-CHIPOTLE GLAZED TOFU AND CONFETTI RICE for DINNER.

Both recipes from VEGETARIAN TIMES JUNE 2008 issue.

Extra-firm tofu marinated in a spicy orange-chipotle-maple sauce and broiled until golden.

This is exactly how I like my tofu.

The texture is perfectly hard on the outside, yet soft on the inside.

And the flavor is out of this world! Sweet, citrusy and spicy!

Chipotle chile adds a great smoky flavor and any dish can benefit from it.

The Confetti Rice Salad has so many different textures from all the different vegetables:

orange bell pepper, tomato, fresh RAW corn, green onions and avocado.

And for extra protein, black beans!

The salad comes together with a simple dressing of lime juice, olive oil, salt and pepper.

Both these dishes complement each other so well.

The rice salad is perfect for a get together.

Both recipes are keepers!!!

NO-BAKE CHOCOLATE-SWIRLED CHEESECAKES

Zoom in to see swirl effect.

Yesterday I Made:

NO-BAKE CHOCOLATE-SWIRLED CHEESECAKES for DESSERT.

Recipe from VEGETARIAN TIMES APRIL 2007 issue.

Chocolate cookie on the bottom layer, then layered with a Vegan cream cheese mixed with cocoa powder.

And to create the swirl effect an additional spoonful of plain cheesecake is swirled into the chocolate layer and then topped with raw cacao nibs (my own personal touch).

Husband liked it and that's all that matters to me.

The cheesecake is thickened with agar powder, a gelatinous substance derived from seaweed (thank you wikipedia).

CRISPY TOFU AND EAST-WEST MARINATED ASPARAGUS

Today I Made:

CRISPY TOFU AND EAST-WEST MARINATED ASPARAGUS for DINNER.

I've made this tofu recipe many times and we still love it.

Goes perfectly well with brown rice and any green vegetable.

Asparagus recipe is another winning dish from VEGETARIAN TIMES MAY/JUNE 2009 issue.

Split lenghtwise and cooked in hot boiling water, plunged in ice water and then marinated in a sweet, salty, tangy, and spicy sauce.

Refrigerated for 4 hours and eaten cold.

Both recipes are so full of flavor and so memorable.

Crispy tofu always brings a smile to my husband's face.

It's his favorite all time dish.

TOFU COCONUT CREAM PIE

Yesterday I Made:

TOFU COCONUT CREAM PIE for DESSERT.

Recipe from DeliciousTV.com.

Coconut milk, shredded sweetened coconut, firm tofu, in a sweet graham cracker crust.

This is my husband's all-time favorite DESSERT.

So, when he requested it last week, I quickly put it on THIS week's menu.

Ask and you shall receive.

The secret to making this recipe is to use regular old fashioned sweetened coconut.

The one that comes in the blue bag.

PASTA DELLA CALIFORNIA AND TOFU CHOCOLATE MOUSSE

Today I Made:

PASTA DELLA CALIFORNIA for DINNER.

Recipe from VEGANOMICON.

Whole wheat linguine, arugula, broccoli, lemon juice and zest, red chili pepper flakes, and avocado.

This was actually my second time making this recipe.

The first time, I used broccolini and spinach instead of broccoli and arugula, which I think makes a better dish.

The arugula was way too bitter for me.

And the broccoli doesn't add anything to the recipe.

The avocado was our favorite part.

It seems a little odd at first to eat warm avocado, but it actually does work.

So creamy and delicious.

Today I Made:

TOFU CHOCOLATE MOUSSE for DESSERT.

Recipe from marthastewart.com.

Chocolate chips, silken tofu, soy milk, and cacao nibs.

This is has got to be one of THE best desserts ever!

And not just because it's a chocolate dessert.

But because it's SO SIMPLE to make.

All you do is melt the chocolate chips in the microwave.

Add the tofu, warm soy milk, and chocolate chips into a food processor.

Process until smooth and pour into individual ramekins and refrigerate for a few hours.

Top with cacao nids or shaved chocolate.

I highly recommend making this dessert.

You will not be disappointed.

CARROT CAKE WITH TOFU CREAM CHEESE FROSTING

Today I Made:

CARROT CAKE WITH TOFU CREAM CHEESE FROSTING for BREAKFAST.

Recipe from CANDLE CAFE COOKBOOK.

Today is my husband's birthday and I decided to make him cake for breakfast.

Who says you can't have birthday cake first thing in the morning?

I'm not a fan of carrot cake, but he is, and this recipe turned out great.

Spicy, sweet, moist, and full of color from the grated carrot, chopped fresh pineapple, raisins, and topped with chopped walnuts.

I made a slightly healthier version than the original recipe by using whole wheat versions of the flours.

And it's sweetened with maple sugar instead of refined sugar.

The recipe for the frosting was altered from the one in the book.

In the book, the directions call for silken tofu to be boiled for 5 minutes, then submerged in cold water, squeezed dry, and then blended up with Tofutti Cream Cheese, unrefined sugar, safflower oil, and vanilla extract.

Thanks to Green Earth Institute, I blended the cream cheese, sugar, safflower oil, and vanilla extract in my mixer until smooth and chill for 20 minutes.

No silken tofu required.

We both had one slice for breakfast along with our morning coffee.

HAPPY BIRTHDAY TO MY HUSBAND AND GRANDMA!!!

BBQ TOFU

Today I Made:

BBQ TOFU, SPICY GARLIC SPINACH, AND BROWN RICE for DINNER.

This dinner is a combination of having leftover BBQ sauce from last weeks BBQ BEAN PATTIES, and having a block of tofu waiting to be used in the fridge.

So I looked thru VEGANOMICON and found a recipe for BBQ Tofu.

SInce I already had the sauce, all I had to do was press and drain the tofu, bake it in a little bit of olive oil and soy sauce for about 30 minutes ( turning after 15 minutes on each side ).

Then I added the BBQ sauce and baked it for an additional 15 minutes.

I dislike savory tofu dishes.

I've come to love VeganYumYum's Crispy Sweet and Sour Tofu.

But other than that, I'm not too crazy about the texture.

I think I might have finally become a tofu lover.

Biting into the BBQ tofu was like biting into a piece of heaven.

It's so incredibly delicious.

My husband said that tonight's dinner was one of his all time favorites.

( Big smile on my face ).

And the spinach was great as usual, garlicky and spicy.

The brown rice, also delicious.

Can't wait to have leftover's tomorrow!!!

CRISPY TOFU AND GARLICKY GREEN BOK CHOY AND ASPARAGUS

Today I Made:

CRISPY TOFU AND GARLICKY GREEN BOK CHOY AND ASPARAGUS for DINNER.

This is the third time I make this amazing tofu dish.

Crispy, sweet, and oh so sour.

You can find this recipe at VeganYumYum.

For the vegetables, I used my tried and true technique.

Heat olive oil on low and add red chili pepper flakes until fragrant.

Then add minced garlic and saute for 30 seconds.

Add vegetables and saute until vegetables are al dente.

They taste best when they are slightly crunchy.

Add salt and pepper to taste.

I use this technique for spinach, green beans, sugar snap peas, green beans, and broccolini.

I recommend trying the tofu recipe ASAP!

It's better than anything you can ever order at any restaurant.