155. couscous with tofu, spinach and asparagus.

Yesterday kicked off the first day of the Farmers Market in Morton Grove. We biked over to see what it would be like and it was actually really good. Another reason to love my new neighborhood!

There was a vendor selling spice mixes, and he had some couscous mixed with spices, and I thought it would be perfect for a quick one pot meal. I picked the “italian blend.” I bought some asparagus from michigan while I was there as well. I cooked the asparagus and some cubed tofu in a pan while the couscous was cooking. Then towards the end threw some baby spinach in there until wilted. I tossed it all together with some balsamic vinegar, fresh basil and lemon.

Lunch in less than 10 minutes. Yes please.

108. ginger scallion noodles.

I keep seeing this post on pinterest and it looks so so good.
Then I remember I dont really like soba noodles. And it has alot of oil in it.
So tonight I made my own variation of something similar. Heres what I did:

Chop a bunch of green onions.
Put it in a bowl with 2 T soy sauce
4 T rice vinegar
1/2 tspn (or more if you like it) minced ginger
1 tspn minced garlic
squirt of siracha (more if you like it hot)
1 1/2 T honey or agave (depending how you swing on the issue)
Black pepper
Juice from half a lime

Boil some water and cook some whole wheat linguine (or noodles of your choice).
Saute some seitan, brocolli, spinach and seasame seeds.

When noodles are done, combine everything in one big bowl. Stir in the sauce. Top with more seasame seeds, cilantro and lime juice.

99. chocolate pie.

Happy easter!
Not sure what it is about holidays, but it always makes me want to make pie.
So here it is. An incredibly easy chocolate pie from this recipe. 
I made a graham cracker pie crust too, using graham crackers, earth balance and soymilk.

13. tofu sandwiches.

I love a good sandwich. When I saw that photo above, I knew I needed to make something similar.
The recipe is from based on this one, but I made some modifications.

Your favorite bread
Extra firm tofu
Baby spinach
Vegan ranch dressing
Non dairy milk
nutritional yeast
Salt & pepper

 Slice up your tofu and press it for at least two hours. I usually press mine overnight.

Preheat oven to 400°F.

Dip your tofu in the non dairy milk, then bread with crumbs, cornmeal, nutritional yeast, salt and pepper. Bake for 30 minutes (or until golden brown), flipping half way through.

To assemble, warm up your bread slices and spread them with a generous amount of hummus.  Place your bottom slice on a plate and lay the tofu, plenty of baby spinach and avocado slices on top. Top with vegan ranch dressing. Cover with the other slice and enjoy. Yum!