Delicious dishes


Running2Ks keeps posting all these amazing vegan
recipes. And while I believe that
this may very well be part of her secret plan to take over the world, I thought it might
be nice to reciprocate. So, Vegan Lady
of the Lake (Michigan)
, this post
is for you. Everybody else, you can just
consider it a bonus.


Breakfast Potatoes with Tempeh

  • 1 red potatoes — diced
  • 1 tablespoon EVO
  • 1/2 cup tempeh — crumbled
  • 1 scallion — sliced
  • 1/4 teaspoon cumin
  • A little ground fennel
  • 2 shakes of oregano
  • Few grinds of pepper
  • A bit of salt
  • 1 clove garlic
  • 1 tablespoon salsa
  • 1 tablespoon fresh cilantro –


1. Cover the potatoes in water and boil until they are tender but does not fall apart (I’m not sure how long this took).

2. Heat the oil in a skillet over med-hi heat
and add the tempeh, scallion, and ground spices and salt.

3. Sauté until the tempeh is beginning to brown,
stirring constantly.

4. Add the potatoes and garlic and continue to
cook, stirring and breaking up the pieces of potato somewhat.

5. When the garlic becomes aromatic, add the
salsa and cilantro and stir to coat the potato pieces and tempeh.

6. Heat everything through.

This would also be good wrapped in a warm corn



Creamy Carrot Soup

Originally taken from: Simply
Natural Baby Food

  • 1 pound carrots (about 3 1/2
    cups) — cut into thick slices
  • 1 clove garlic
  • Chopped 1/4 onion
  • Chopped 1/4 strip Kombu sea
  • 3 cups water
  • 2 teaspoons Bragg Liquid Aminos
  • 1 tablespoon tahini or peanut
  • 2 teaspoons miso
  • 4 ounces tofu (optional)
  • 1 T. Minced fresh dill or 1 tsp dried
  • 1/4 cup minced fresh parsley

1. Place carrots, garlic,
onion, sea vegetables, and water in medium-size pan.

2. Cover and bring to a boil
over high heat.

3. Reduce heat and simmer 15
to 20 minutes, or until carrots are tender.

4. In blender or food
processor, puree cooked vegetables with remaining ingredients until completely
smooth. (You will need to do this in two batches.)

5. Serve immediately or
reheat later over low heat.

6. Be careful not to boil
when reheating as this will kill the enzymes in the miso.

I had a lovely version of this at The Gravity Bar in Seattle years
ago. It took a while to find something
similar. While it is not the same
recipe, it is a delicious substitution.


Phenom Rolls – Tofu Wraps With Peanut Sauce

  • 1 package extra firm tofu cut
    into 1" pieces
  • 1 cup cooked rice
  • 1/3 tsp. dried mint
  • 3/4 cup julienned carrots
  • 3/4 cup chopped red cabbage
  • 1/3 cup finely chopped
  • 3/4 cup bean sprouts
  • 3 green onions chopped into
    1/4 inch piece
  • 4 extra large flour tortillas
  • Hot sauce (optional) to taste


  • 3 small garlic clove —
    finely minced
  • 1/3 cup soy sauce
  • 1/4 cup mirin

Peanut Sauce

  • 1 medium onion minced very
  • 2 tsp. peanut, vegetable or
    canola oil
  • 1 tsp. curry powder
  • 1 cup peanut butter
  • 2T soy sauce
  • 3/4 cup water

1. Whisk all
marinade ingredients together.

2. Add tofu to
marinade and refrigerate for at least 1 hour.

3. Cook rice
according to package instructions.

4. Prepare sauce by
sautéing onion in oil over medium heat for about 5 minutes or until soft and

5. Put onion and
remaining sauce ingredients into food processor or blender and purée.

6. Spread 1/4 rice
over each tortilla, leaving about a 1 1/2 inch border at the top and bottom and
a 2 inch border at the sides.

7. Divide tofu and
vegetables among the 4 tortillas and top with sauce and (if desired) hot sauce.

8. Roll the
tortillas burrito style (fold up bottom, then starting at one side, roll into a

                Serves 4

Kung Pao Tofu

  • 1 lb fresh or frozen/thawed
    firm Tofu, diced
  • Cornstarch
  • Ener-G for 1 egg, mixed as
    per pkg directions
  • 1 tsp brown bean sauce or
    dark miso
  • 1 Tbs. hoisin sauce
  • 2 tsps rice wine
  • 2 Tbs water
  • 3 Tbs peanut oil
  • 1/2 cup skinless peanuts
  • 1 garlic clove, peeled and
  • 1 small piece of ginger,
  • 1/4 tsp dried red pepper
  • 1/2 cup pea pods
  • 1/2 cup sliced mushrooms
  • 1/2 cup bamboo shoots, diced

1. Dust Tofu with

2. Coat with egg

3. Mix bean sauce,
hoisin sauce, rice wine, and water.

4. Heat oil in wok.

5. Add peanuts, and
stir-fry briefly. Remove from pan.

6. Add Tofu, and
stir-fry about 2 minutes. Remove from pan.

7. Mix in garlic,
ginger, and red pepper, and stir-fry 1 – 2 minutes.

8. Add pea pods,
mushrooms, bamboo shoots, and Tofu, and mix gently.

9. Add sauce

10. Cook 1 minute,
stirring constantly.

11. Add peanuts, and
mix gently.

12. Serve over rice.


The amazing plan ahead variety of dessert

Chai Cake

  • 1 & 1/2 cups flour
  • 3/4 cup natural sugar
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 3/4 cup soymilk
  • 8 chai tea bags
  • 2 tsp vanilla
  • 1/4 cup oil
  • Ener-G Egg Substitute for 1
    egg, beaten

1. Preheat oven to 350 F.

2. Grease a cake pan.

3. In a saucepan, put soymilk
gently on low heat.

4. Add tea bags, and simmer
15 minutes, pressing tea bags gently to extract flavor.

5. Wring out tea bags into
soymilk. Put this flavored soymilk in fridge to cool.

6. In large bowl, mix
together flour, sugar, baking powder, and salt.

7. Combine remaining
ingredients, including flavored soymilk, and add to flour mixture.

8. Beat for 2 minutes.

9. Bake for 30 minutes, or
until a toothpick inserted in center of cake comes out dry.

Makes one 8" cake.

Double recipe for two 8"

PS: Things I discovered when
I did this:

1) When you do the chai flavor
you’ll be left with only about 1/2 a cup or less of soy milk…
I put it in the fridge to cool it down as the
recipe says but I’ll also add enough soymilk to it after to bring it back to
3/4’s of a cup.

2) I find when mixing the
cake it’s REALLY tough I might add another tbsp of soy milk…
It’s really tough to mix but just go with it

3) My oven dries out
I don’t know why so I always
bake this (anything else too really) with another pan in the oven with just a
bit of cold water… to keep the cake moist…


For decoration I use
"Anything goes icing" recipe from my "how it all vegan"

In a blender just put:

  • 1/2 a cup of soy margarine
  • 2 1/4 cups of powdered sugar
  • 2 tbsp soy milk
  • And 1 tsp "flavoring"
    you COULD use vanilla for this OR you can save a bit of the chai flavor from
    earlier and put about a TBSP of that in there instead!

Blend till you got icing.

Voila chai icing for a chai cake!

I decorate the cake with the
icing and stick cinnamon sticks in the corners and sprinkle powdered sugar and
ground cloves (just a bit!)


Or the kid friendly, quick as you want it to be

Unsticky Popcorn Balls

  • 1 cube margarine
  • 1 pound miniature marshmallows
    (I’ve found many varieties made from rice)
  • 1 cup packed brown sugar
  • 1 cup peanut butter
  • 1 & 1/2 gallons popped
    popping corn — air-popped, no oil

1. Melt margarine
and marshmallows.

2. Add brown sugar
and stir until melted.

3. Add peanut butter
and stir until melted.

4. Pour over

5. Mix.

6. Shape into balls
or any other shape.

I hope you have a wonderful time making these
delights. I know I certainly do.


6 thoughts on “Delicious dishes

  1. OK, I’m game for these–and really, not looking for world power. I’m a Jewish mama, and I have no choice but to make you “eat, eat eat!” You’ll blow away in a stiff wind 😉

  2. ccw:
    Tofu that has been frozen and then thawed has a completely different texture. Some liken it to chicken, but I’m always wary of those comparisons, as they are a sure way to upset a meat eater. Trust me. I know all about living with both diets under one roof.

    I was totally kidding about the world domination thing. I might just have to meet you in person some time so that we can feed everyone.
    Years ago, back when I was a stick, I had an italian boyfriend who used to set an overflowing plate of food in front of me with a very enthusiastic, “Manga!”
    Some cultures just ‘get it’.

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