Veganmofo- Tip Top Tofu Loaf

As you might have already known we have been crazy busy with trips to Northampton and Cooperstown/Albany. Along with this we have had house guest so needless to say our house is need of some cleaning. Since I had to get up early with Neil this morning I decided since I had the time I would get dinner ready. Rather than having to rush home after the gym and try and prepare dinner and clean all I have to do is heat the oven and pop my tofu loaf in and cook up some broccoli!

La Dolce Vegan’s Tip-Top Tofu Loaf

  • 2 T Olive Oil
  • 1 c medium-firm tofu, drained
  • 1 small onion, chopped
  • 2 garlic cloves, chopped
  • 2 T ketchup
  • 2 T tamari
  • 1 T dijon mustard
  • 1t montreal chicken spice (my own addition)
  • 1/2 c rolled oats
  • 1 T tahini
  • (in La Dolce Vegan the recipe calls for 1/4 t black pepper and 1/4 c parsley, minced however I had no fresh parsley so i omited these and went with montreal chicken spice which already has pepper in it)

Preheat oven to 350F. Oil a 9-inch loaf pan with olive oil and set aside. In a food processor, blend together tofu, onions, garlic, ketchup, tamari, mustard, montreal chicken spice, oat flakes and tahini until well mixed. Pour into baking dish, pressing down evenly into baking pan. Bake for 55-60 min. Let cool 10 min before removing from pan.

4 Servings; per serving: calories 220.5; sodium 697.5mg; fat 10.25g; carbs 14.5g; protein 17g

Veganmofo- Sesame Ginger Stir Fry

Last night for dinner we decided to try a recipe from our new book La Dolce Vegan!

This is our adaptation of the recipe:
(Eileen’s) Neil and Lindsay’s Sesame Ginger Stir-Fry

  • 1 cup of whole wheat couscous
  • 1 small onion, chopped
  • 1 package of may way natural veg chik’n
  • 1-8oz pkg of shiitake mushrooms
  • 1 T sesame oil
  • 3 T tahini
  • 1 T water
  • 2 cloves minced garlic
  • 1 inch fresh ginger, grated
  • 1 pkg of stir fry mix (broccoli, carrots and snowpeas) from the produce section
  • 2 T soy sauce

In a medium pot cook the couscous according to directions.

While the couscous is cooking, in a wok on med-high heat, saute the onions, chik’n and mushrooms with the sesame oil. Cook until the onions are translucent.

In a small bowl, stir together the tahini and water until smooth. Set aside.

Add the garlic, ginger, and veggie to the pan and saute for 2-3 min. Add the tahini and soy sauce. Cover, reduce heat, and simmer for 4-6 min. Serve over couscous.
Makes 4 servings.

4 servings- per serving: calories 326; fat 17g; sodium 792mg; carbs 27g; dietary fiber 13g; sugar 3g; protein 15g

Veganmofo- What's in your (vegan) freezer?

What’s in your (vegan) Freezer?
Started by Billy

Here’s how it works:

  1. Take a picture of the items in your freezer
  2. Post the picture to your blog and give a summary of the items
  3. Tag 5 vegan bloggers

Here’s a look into my freezer:

  • mock eel
  • veggie healthy chicken
  • veggie smoked chicken
  • bac’n ham
  • citrus spare ribs
  • bbq pork
  • Eggplant slices
  • broccoli
  • stir fry vegetables
  • corn
  • peas
  • filo dough
  • ice
  • Frangelico
  • edamame

So it seems we have a freezer full of veggie meats and vegetables. Neil and I went on a MayWah ( shopping spree about a month ago and we are still eating our massive supply of veggie meats.

I’m tagging:

  1. Addicted to Olives
  2. Vegan Appetite
  3. How to Feed a Vegan
  4. Spotted Devil Cat
  5. Show Me Vegan

Veganmofo- Apple Almond- Crumb Cake Muffins

We had some left over apples that were beyond what I like eating; pretty much as soon as they get soft I am over them. So I decided to make some muffins.

For Muffins:

  • 1 c flour
  • 1/2 c almond meal
  • 1 t baking powder
  • 1 t baking soda
  • 1/4 c + 2T sugar
  • 1 t ground cinnamon
  • 1/2 t ground allspice
  • 1/4 t salt
  • 3/4 plain soy milk
  • 1/3 c canola oil
  • 1 t vanilla extract
  • 1/2 c grated apple
  • 1/2 c diced apple

For Topping:

  • 1/4 c flour
  • 1/4 c brown sugar
  • 1/2 t ground cinnamon
  • 1/4 t ground allspice
  • pinch of salt
  • 3 T canola oil
  • 1/4 c maple granola

Prepare the topping by mixing all the dry topping ingredients except the granola together in a small bowl. Drizzle the oil in 1 T at a time while mixing with your fingertips until crumbs form. It may be slightly went. Then add the granola in and mix to crumble. Set aside

Preheat oven to 375F, line the muffin tin.

In a large mixing bowl mix together th flour, sugar, baking powder, baking soda, spices, salt and almond meal. Create a well in the center and add the soy milk, oil and vanilla. Mix, then fold in the grated and chopped apple.

Fill each muffin cup 2/3 full. Sprinkle the crumb topping over each muffin. Bake for 22 min.

Made 11 muffins- per muffin: calories 226; fat 10g; sodium 189mg; carbs 30g; dietary fiber 1g; sugars 26g; protein 4g

Veganmofo- Foo Kin Chinese

This weekend my husband and I went to Cooperstown, NY. I had done some research prior to our trip and was feeling pretty disappointed because it seemed that there were no vegan options in this town except for your standard veggie sandwiches, salads and veggie burgers. However, to our surpirse we found a great Chinese restaurant that had a number of vegan options.

Foo Kin Chinese is located right around the corner from the Baseball Hall of Fame and is small and kinda sketchy looking but amazing. It is all family run, the dad cooks the kids seat and serve and the mom helps out as well.

We had:
(Steamed or) Fried Vegetable Dumplings (6) 3.95- These were amazing they were filled with mushrooms and cabbage and were just so good and the sauce that came with them was amazing as well.
then we split:
Fried bean curd w. sautéed broccoli
with hot & spicy sauce.
This was good too the tofu was all crispy and yummy the sauce was good not the best general tso’s I’ve ever had but it was satisfying.
Their other vegan options include:
  • Vegetables
    (w. Rice)
    Per Order
    Bean Curd w. Garlic Sauce 7.25
    Bean Curd w. Szechuan Sauce 7.25
    Bean Curd w. Mixed Vegetables 7.25
    Kung Po Bean Curd 7.25
    Bean Curd w. Broccoli 7.25
    Broccoli w. Black Bean Sauce 6.25
    Mixed Chinese Vegetables 6.25
    Sautéed Broccoli 6.25
    Broccoli w. Garlic Sauce 6.25
    Stir Fried Snow Peas 7.25
    Buddhist Delight 7.25
  • Diet Dishes Special
    (w. Rice & Ginger Sauce)
    Per Order
    Mixed Vegetables or Plain Broccoli 6.00
    Steamed Snow Peas 6.95
    Bean Curd w. Mixed Vegetables 6.95
  • Sesame Cold Noodles 3.95

Overall we enjoyed it and were glad that we found something vegan in Cooperstown that wasn’t just a veggie burger.

Overall- 3.375/5

Service -4/5

Food Quality – 3.5/5

Atmosphere – 2/5

Vegan Options 4/5

Location: 48 – 50 Pioneer Street, Cooperstown, NY
Mon. – Thurs.: 11:00am – 10:30pm
Fri. & Sat.: 1100:am – 11:30pm
Sunday: 12:00 noon – 10:00pm

Times Visited: 1

Hemingway's Restaurant

Hemingway’s Restaurant
4988 US ROUTE 4 • KILLINGTON, VT • (802) 422-3886

Four Course Vegetable Menu
Three tasting portions of vegetable or dairy items plus dessert: $55 per person.
An all vegan menu may be had with advance notice.
Following are sample menu items:Vegetable Strudel with Pine Nuts
Asparagus Flan
Risotto of Local Exotic Mushrooms
Crown Romanesco with Autumn Root Vegetables
Timbale of Zucchini with Fresh Herbs and Couscous

We have a four course vegetarian menu available each evening, which can
be made Vegan.

Ted Fondulas
Chef Owner

Christmas Came Early

My in-laws are here right now and last night we had Christmas with them, early I know, eh? However we are not going to be able to make it the Maritmes before Easter weekend so since they were coming here anyways we decided to celebrate Christmas in October. I was lucky enough to receive a nice holder for my cookbooks so that when I am making things my hands don’t make my book all dirty and I won’t have to prop it open with cans or anything else that will hold the pages down. I also received:

I am so excited to start making things from it!