Tandoori Tofu:
My mother bought me a jar of tandoori marinade awhile ago and it's been such a treat to use with tofu. Here I marinated the tofu for two days before broiling. I also made a red bean and onion side to go with the tofu and rice.
Roasted Corn Salad:
Inspired by a Whole Foods salad I saw. This is great for picnics, which I hope to attend more of this summer.
1 bag of frozen corn
1 large handful of baby carrots, chopped
1 cup loose spinach, chopped
1 tsp. fresh chopped herbs of your choice. I used tarragon and a bit of rosemary
2 bulbs of garlic, roasted
1/4 sweet onion, chopped
Spices
Panfry the corn until browned. Turn heat to low and throw in carrots herbs and garlic. Add more oil if necessary. For a more smoky flavor, add 1/4 tsp or less of liquid smoke.
Once cooled added the chopped spinach and onion. This is a good dish to add red pepper if you're into them.
Julie's Chocolate Pie with Webly's Raspberry Topping:At Vegfest a few weeks ago I attended some cooking sessions and was inspired by Julie's Chocolate Espresso truffle Pie. I love versatile recipes!
1 1/2 box of silken tofu
10 oz. melted chocolate
1 cup powdered sugar
1/4 cup espresso
2 tsp. vanilla
1 9" crust
Put everything but the crust in the blender, blend until smooth, poor into pie crust and let set over night in the fridge.
Alright, I like this because it's easy as pie too!
My version is similar but with raspberry. I used soy milk in place of espresso. Before the pie set I carefully folded in some bone-free (seedless) raspberry jam. I then mixed silken tofu, raspberry jam and powdered sugar to make a thin raspberry topping.
I am currently working on a coconut cream pie, which is odd because I am not sure I ever had the non-vegan version. I'm also still working on the perfect cheesy sauce.
Outside of my cooking experiments I am planning the wedding, trying to fix up the house and keeping up to date on Jess and my other website: Stumptown Vegans.
