Kaldi's BBQ Crunch Burger

This amazing looking burger is a new addition to the menu at the Kaldi's on Demun. The burger is match meat with lettuce, red onion, and tomato, topped with guacamole, BBQ sauce, and Billy Goat Chips. It is as delicious as it looks, the chips add a great crunch to the whole thing!!

Kaldi's also has vegan soups on their menu, just ask for the daily selection!

Happy Valentine's Day

If you are looking for something sweet to make for that someone sweet in your life give this recipe a try. My hubby loves white cupcakes with white frosting, (which we of course had to color pink in honor of today) so tonight my daughter and I made him some as a surprise for when he gets home.

White Cupcakes

1 TBSP apple cider vinegar
1 1/2 c plain soymilk
2 1/8 c flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 1/8 c sugar
1/2 c canola oil
2 tsp vanilla extract

Preheat oven 350, line muffin pan with cupcake liners.
Combine apple cider vinegar and soymilk, stir well. Set aside
In a large bowl, stir together the flour, sugar, baking powder, baking soda, and salt. In another bowl whisk together the soymilk mixture, canola oil, and vanilla. Add the dry to the wet ingredients and beat until smooth using a hand-held mixer.
Fill each liner with about 1/4 c batter (or fill liner about 3/4 way full). Bake 15-20 mins, until toothpick inserted in the middle of a cupcake comes out clean.
Let cool in pan for 5 mins, then remove and place on a wire rack.
Let the cupcakes cool completely before frosting.

Cinnamon Streusel Muffins

Yes, these muffins ARE worth 3 pictures!! I made these on a rainy Sunday morning and they were delicious, light and fluffy with a crumbly top!! Served with some coffee, while sitting in a comfy chair looking out at the rain, great start to any day!!

Streusel Topping:
1/2 c plus 2 TBSP all-purpose flour
1/4 c plus 2 TBSP packed brown sugar
2 1/2 tsp cinnamon
1/4 c plus 1 TBSP butter, softened

Muffins:
2 tsp apple cider vinegar
1/2 c soymilk
8 oz cream cheese (I like Tofutti)
1/2 c butter
1/2 tsp salt
1 TBSP cinnamon
1 c brown sugar, not packed
2 tsp vanilla extract
2 c all-purpose flour
2 tsp baking powder
1 tsp baking soda

This makes 16 muffins

Preheat oven to 350. Line muffin cups with paper liners.
To make streusel: combine all the streusel ingredients using your fingertips, until large crumbs form. Set aside.
To make muffins: combine vinegar and soymilk; it will curdle and become like buttermilk.
Using a mixer, combine cream cheese, butter, salt, cinnamon, brown sugar, and extract. Stir in the buttermilk mixture. Add the flour, baking powder, and baking soda. Mix until combined, being careful not to overmix. Divide ALL the batter amount the 16 liners. Divide ALL the streusel among the muffins, pressing it down a little so it sticks to the batter.
Bake 25 mins, or until toothpick comes out clean. Transfer to wire rack to cool.

I'm still here, still vegan, still loving it!

If you are wondering where I went, we have moved, remodeled our kitchen, my charger for my computer stopped working so I had to order a new one, and I'm pregnant!! Through all of that I have still been cooking and taking pictures. I have finally been able to post them, so I hope you enjoy all the new recipes! Let me know which ones you can't wait to try!

Pineapple Baked Tofu with Seared Pineapple Rings

This dish looks so beautiful once prepared, it looks like I put a lot more effort into it than I did!! Give it a try if you are looking to impress!

1 block extra-firm tofu, drained and pressed and sliced into 8-10 rectangles
3/4 c pineapple juice (from the can of pineapple rings)
1/4 c tamari
1 TBSP seasoned rice vinegar
3 TBSP peanut oil, divided
1 TBSP Old Bay Seasoning, divided
8 pineapple rings

Preheat oven to 400. To make marinade, mix pineapple juice, tamari, rice vinegar, peanut oil, and 1/2 tsp Old Bay Seasoning. Place tofu in marinade so it covers the slices. Bake for 20 minutes, flipping over after 10 minutes.
To make the pineapple rings lightly oil a very hot skillet and sear the rings, both sides, until nicely colored. Set aside until ready to serve.
Remove tofu from oven and place it on a baking sheet covered with parchment paper, reserving the marinade. Increase the oven to 425 and bake for 20 mins, flipping after 10.

I served mine with brown rice, then steamed spinach, then tofu, then pineapple rings, drizzling left over marinade over the top.

Twice Baked Spaghetti

This is a great alternative to traditional spaghetti and is great for a cold night!

1 lb cooked spaghetti
1 can (14 oz) diced tomatoes, drained
1 c marinara sauce
1/2 c vegan mayonnaise (I like Veganaise)
8 oz nondairy cream cheese (I like Tofutti)
1/4 c nutritional yeast (this can be found in the bulk section on Whole Foods and is very cheap)
1/2 c panko bread crumbs
Salt and Pepper to taste

Preheat oven to 350. Combine tomatoes, marinara, mayonnaise, cream cheese, and nutritional yeast. Mix in spaghetti and transfer to a 9" square baking dish. Smooth out the top.
Sprinkle the top evenly with the panko. Season with salt and pepper.
Bake 1 hour, or until the topping is just beginning to brown. Let rest for about 10 minutes before slicing and serving.

Side note-I would use a little less cream cheese next time, a bit too creamy for my taste.

Orange Ginger Baked Tofu

I like my tofu to have a little more dense, chewiness to it. To achieve this freeze the tofu and then let it thaw completely before draining and pressing it.

Marinade: I doubled this recipe so that I would have more than enough
3 cloves garlic, minced
1/4 c orange juice
1/4 c dry white wine
1/4 c maple syrup
4 tsp soy sauce (I prefer Tamari)
2 tsp vegetable oil

1 package extra-firm tofu, drained and pressed

Preheat oven to 375.
Combine all ingredients (except tofu) in a small bowl and whisk.
Cut tofu into 10-12 slices. Pour half the marinade into a baking dish and dredge tofu slices. Pour the other half over the tofu, let sit about 10 mins.
Cover baking dish with foil. Bake 20 mins, remove from oven and flip pieces over. Cook 15 more minutes uncovered.
To give the tofu more chewiness, remove from marinade and place on parchment paper on a baking sheet. Broil the tofu for 3-4 mins on each side, until desired toughness achieved.

I served mine over brown rice with roasted brussel sprouts.