Gardein porkless bites.

This is yummy. I stir fried onions and bell peppers with it and I regret not having pineapple! Sweet n sour "pork"!

Thai Style Fried Rice and Baja Fresh tacos.

I made the most delicious thai style fried rice on Tuesday. I kind of winged it and based it loosely off the recipe from Buddha's Table. I stir fried garlic, onions, celery in oil, then added the veggies, cut up Tofurky sausages and then the rice. I then added 2 TB of Maggi seasoning and a TB of mushroom soy sauce, 1/4 cup ketchup, white pepper and a squirt of Sriracha. YUMMY with a squirt of lime juice!

This was my dinner at Baja last night. The usual baja veggie tacos with spicy salsa, rice and beans, no cheese!

Stir fry!

Yumcious stir fry with broccoli, eggplant, orange peppers, bokchoy in a garlic, soy sauce plum glaze. Had it with white rice.

Saturday Taco Lunch, Stir-Fry and Carrot-Nut Muffins.

Had a delicious lunch with my mom and her best friend yesterday. Mom helped make this delicious spread of food. Tacos with sauteed tofu, veggie ground, fresh salsa and guacamole and potato salad. The tomato salad was fresh from Gelson's.

Stir fry using Tofurky sausages flavored with vegetarian stir fry sauce (kinda like oyster sauce) and sweet chili sauce.

Ok, so this was my attempt at making a raw vegan carrot cake with carrots, dates and nuts. All I can say is...FAIL.

So I transformed it into a cooked carrot cake. I just dumped 1 cup of carrot/nut mixture into kittee's vanilla cake recipe (halfing the cake recipe). I saved the rest of the raw cake mixture in the freezer for future use.

Spicy Stir Fry.

Nothing too fancy today, just a quick stir fry with tofu, cabbage, green beans, zucchini, onions and orange peppers. I flavored it with garlic, ginger, sweet chili sauce, thai red curry paste, soy sauce and a veggie stock cube.

Random Cooking.

Stir fry eggplant and bok choy with szechuan pepper and vegetarian "oyster" sauce.


This was my memorial day food. Portobello sandwich, homemade bbq beans and potatoes.


Panzanella from The Mediterranean Vegan Kitchen.

Asian Persuasion.

I wasn't initially in the mood for asian food but when faced with a block of tofu and a bag of green beans, this was the only thing I could come up with. I sauteed the tofu in olive oil, regular soy sauce, mushroom soy sauce, plum sauce, a splash of rice vinegar, garlic, sansho pepper and crushed chili flakes. Served with steamed green beans and rice with a healthy squirt of Sriracha. Pretty tasty if I do say so myself.

Corn Tortilla Quesadillas, Tofu Stir Fry

After that gigantic English breakfast you probably thought I couldn't eat anything else but it's a holiday after all and I felt like cooking! Made these as a snack mostly for my husband but I had a little. I had a container of Daiya vegan cheese that I had to use up so I made these quesadillas with corn tortillas instead of flour. I've never tried this before and it worked wonderfully. Really yummy these were.


When dinner rolled around, I whipped this up out of the leftover tofu and mushrooms that I didn't use at breakfast. This is the "Tofu Stir Fried with Vegetables and Hoisin" recipe from "The Power of Ancient Foods" cookbook. Very simple and very satisfying with a bit of rice and a side salad.

Veggie Stirfry

Simple veggie stirfry with broccoli, red peppers, gai-lan, napa cabbage, carrots and baby corns. The stirfry sauce was a mixture of water, vegetarian mushroom stirfry sauce, korean bbq sauce, rice vinegar and a bit of cornstarch and sugar.

Orange-Ginger Hoisin Tofu

This is a take on Vegan Dad's Pan Fried Tofu with Plum Glaze. I didn't have any plum sauce and I was trying to figure out what to use instead when I remembered a neglected jar of orange-ginger jam that I had in the fridge. The jam's awful on toast but perfect for a sauce like this. It came out really great: crisp pieces of tofu covered in a sweet gingery sauce served with rice and steamed broccoli.

Yum Yum Tofu.

This has got to be the yummiest way to eat tofu. Pan fried and smothered in a sweet plum-hoisin glaze. I got this recipe from Vegan Dad's blog and I've made it a bajillion times, it's so good! It's the only time I feel like it's ok to fry. I served it with jasmine rice and coleslaw. Deliciousness.

Just a heads up...
Tomorrow is the first day of VEGANMOFO (Vegan Month of Food). Me and a bunch of other bloggers will be busy cooking and eating and writing about vegan food for the whole month of October. The goal is to blog every single day or at least as much as possible. I will do my best and I know it will be great because I always have a list of delectable dishes in my mind that are just waiting to be made. The list is long!

Pineapple Fried Rice

I had leftover white rice chilling out in the fridge so I was happy to use it for this pineapple fried rice. It came out great. It also has onions, garlic, celery, mushrooms and tomatoes.

Veggie Fried Rice.

I haven't made fried rice in I don't know how long. I forgot how quick and easy it was and knowing that my household always has cooked rice at the ready, this meal was just right.

Veggie Fried Rice

2 TB canola oil
1/2 onion, chopped
2 scallions, chopped
2 ribs celery, sliced
1 garlic clove, minced
1 TB chopped jalapeno or serrano chile
1/2 cup shredded carrots
1/2 cup sliced mushrooms (I used straw mushrooms from a jar but fresh would be better!)
1 tomato, sliced into wedges
3-4 cups cold cooked jasmine rice
2 TB mushroom soy sauce or regular soy sauce
1/4 cup ketchup (you may use less or omit)
lemon or lime wedges, cucumber slices and scallions for garnish

Heat oil in a wok on high heat. Add onion, scallions, celery, garlic, chile and carrots. Saute for a few minutes then add mushrooms and tomato. Cook until vegetables are soft. Add rice, soy sauce and ketchup. Stir together on heat until all rice is covered in sauce. You may add more or less ketchup and/or soy sauce if you wish. The ketchup lends a tomatoey sweetness. Serve with lemon or lime wedges and garnish with cucumber slices and scallions.

Seitan and Snow Pea Stir Fry

My mom made this for me! This past weekend my aunt bought me a hunk of seitan from the asian market near her house and it had been in the fridge since then. The seitan was plain and unseasoned so I wasn't sure what I wanted to do with it. My mom to the rescue! She quickly whipped up this stir fry with snow peas and carrots and seasoned it with mushroom soy sauce and garlic. Very tasty!

On another note, Chocolate Covered Katie is giving away a box of Jocolat bars!!! Mmm mmm! Go here for more details.

Detox Week 3, Day 18

Hello! Time for some food porn! I totally dropped my camera a few minutes ago and freaked out. I thought I had broken it and lost all these great pics of food! Luckily I didn't break it as it still works. There are a few little cracks and dents though. :( I may have to shop for a new camera in the near future if it starts shutting down. Hopefully that won't happen as I love this camera.

Today was a busy day as I had to drive Grandma to a few appointments and then take her home to Torrance which I don't mind one bit because she lives around the corner from the 99 Ranch market! I only had $20 on me but was able to bring home this:


yams, chinese eggplant, broccoli, celery, bananas, baby bok choy, water chestnuts, vanilla essence, baby corn, golden plum sauce, wasabi paste and korean bbq sauce. But wait, you're thinking...I missed one!


That would be this intriguing item. Sweet Potato Noodles! I have no idea what this tastes like as I've never seen it before. I believe the ingredients are just sweet potato starch and water and the noodles are green! Weird. Can't wait to try it. I'm imagining a stir fry with peanut sauce or something...

Today's eats:

Breakfast: granola with soymilk (not pictured as I had to eat and run!)
Snack #1: a banana and a half (eaten in the car while driving)


Lunch: Oriental chopped salad. Green leaf, romaine, spinach, red peppers, shredded carrots, mandarins and almonds tossed in a sesame miso dressing recipe which I got from You Are What You Eat cookbook.


Snack #2: a small serving of brown rice pudding. I was so mesmerized by last night's rice pudding that I had to make some. This is Gillian's healthier version though which is only half as sweet as last night's pudding. It's made with brown rice, cinnamon, lemon juice, lemon zest, raisins, brown rice syrup and soymilk. It's good but only slightly sweet. I don't mind that though. It still feels comforting and is a nice dessert.


Dinner: Beautiful veggie stirfry with broccoli, baby bok choy, carrots, red peppers, zucchini, baby corn, water chestnuts and onions. I made it healthy by using only a little soy sauce diluted with water.


To go with the stirfy I made this korean bbq baked tofu. I marinated thick slices of extra firm tofu with 1/2 water and 1/2 korean bbq sauce. I also had brown rice with my meal.

Asian Food Night.

So this is what made for dinner last night from some of the stuff I bought yesterday. (Speaking of which I didn't show you all my purchases - I found two cans of coconut juice under the seat in my car!) Anyway on to the food...


I made this simple vegetable stir fry with broccoli, baby bok choy, onions and that mushroom oyster flavored sauce.


Sweet and sour pineapple tofu. I tossed them in cornstarch first before I fried them in oil. This makes them nice and crisp on the outside. Then they get covered in this pineapple sauce recipe here.


Here is the mock chicken from a can experiment. I stir fried it with broccoli and onions in oil and used a black bean garlic sauce. To be honest, this didn't go over very well for me. It had a weird aftertaste that I can only attribute to it being in a can. If you're going to cook with gluten/seitan (aka 'mock meat'), make it yourself. I recommend Julie Hasson's fool proof recipe. It says 'Spicy Italian' but you can easily change up the spices for a different tasting mock meat. And they're in sausage shape but once you slice it up, you can use it for anything!