Vegan Caesar Salad

Years ago, a friend recommended the book Thug Kitchen, and I discovered a handful of favorite recipes in it. Amusingly, it took me nearly the whole book to realize that it was all vegan recipes. It's possible that I was distracted by all of their foul language in the book, but I think it was just that there were SO many great gems in there. One of the recipes that I copied but hadn't tried (until today) was their Almond Caesar Salad, and now I really wish I'd tried it years ago because it's fantastic!

Vegan Caesar Dressing

1/3 cup sliced or slivered almonds

1/3 cup hot water

1-2 cloves garlic, chopped

1/4 cup olive oil

2 Tbs. lemon juice

1 tsp. Dijon mustard

1 tsp. rice vinegar

1 Tbs. capers

(Optional, but delicious - 1 Tbs. nutritional yeast to toss with salad)

Put the almonds in a glass with the hot water and let them soak for 15 mins. Chop the garlic. When the almonds are done soaking, put them in a blender or food processor with the garlic, olive oil, lemon, mustard, and vinegar. Blend it up until it's creamy and the almonds are blended. Add the capers then blend again to combine. 

I used 5 Tbs. of dressing on about 3/4 head of red leaf lettuce, and tossed 1 Tbs. nutritional yeast and a handful of croutons. I added chicken to my lunch salad too, making it not vegan, but this might be my new favorite Caesar...

 

Vegan Morning Glory Muffins

Only in my kitchen is it possible to accidentally make vegan muffins past midnight. Completely altered a recipe, was out of eggs so used Ener-G Egg Replacer, and... they're great!

Now, I need to get some to Miki.

"Miso Blocks" Bento

Erik's lunch on Thursday. He calls tofu "miso blocks" because it's the yummy little blocks in miso soup. This bento took about 3 minutes: Organic baked tofu (teriyaki flavor) from Trader Joe's, hoisin sauce, sliced pear and carrot (from the Farmers Market). Mmm...

Well Chuffed...

Both the kids have really gotten into being my sous chefs for any meal prep, and Madeline is well chuffed with her improving knife skills (and the fact that she even gets to use a knife). Last night we made "miso block" (AKA tofu) stir fry, and the kids loved pressing the tofu too.

We threw in, one whole block of extra firm tofu, about 1/2 pound crimini mushrooms, 1/2 a red bell pepper, some brocolli, three small zucchini, and two small baby bok choy. Sesame oil, soy sauce, agave nectar, ginger. Yum. Easy peasy as Jamie Oliver would say.

I think that he'd approve of our "naked" meal served up with brown rice.

Speaking of which, the kids love his new Food Revolution show (ABC 8-9pm and 9-10? it was both this week, Fridays). They already knew of him from my cookbooks (I use his recipes often), but they are hooked now. And why not? He is a charming sweetheart.

Oh, and did Erik actually eat this? Well, of course he did. It was dinner. He ate the rice, miso blocks (tofu), mushrooms, and brocolli. He left the peppers, zuke and bok choy on the plate, and that is fine by me.

Vegan Cookies?

Yes, vegan. And, yes, they are fabulous! Egg-free, dairy- and animal-free and tasty as can be. Jamie and I used to buy these at the co-op in Bellingham across the street from the Y after working out... I asked for the recipe at the Swan Cafe (the cafe in the co-op) and RuthAnne Muller from Member Outreach gave it to me! It was scaled for about 12 dozen cookies, so I divided it (which is why the measurements are a bit strange). If not making it strickly vegan, you can sub butter for soy margarine and 5 eggs to sub for the egg replacer.

Swan Cafe Trail Cookies

Whisk together:
1-1/2 T. EnerG Egg Replacer
1/2 + 1/8 c. water

Beat until creamy:
2 c. soy margarine
2 c. Florida Crystals cane sugar
2 c. brown sugar
1 t. vanilla

Blend liquids with margarine and sugar mixture.

Mix together:
2 c. organic pastry flour
1/2 + 1/8 heaping T. baking soda
1/2 + 1/8 heaping t. baking powder
1 t. sea salt
1 c. unsweetened shredded coconut
4 c. rolled oats
4 c. corn flakes type cereal
1/2 c. mini semi-sweet chocolate chips
1/2 c. chopped walnuts

Combine dry and liquid ingredients and mix well. Using a #10 scoop (about 1/4-1/3 c.) or a generous standard ice cream scoop, place dough on cookie sheet.

Bake at 350-degrees F until cookies develop cracks and are solid in the middle.

This recipe makes about 3-dozen 4-inch diameter cookies.

Coconut Milk Ice Cream

We make this often in our ice cream freezer. It's delicious, really easy, and great for lactose-intolerant folks! I've always used "light" coconut milk and had great results. I also save the toasted coconut for garnish and serve with fresh fruit. Pretty good drizzled with toasted almonds and dark chocolate syrup too!

3 cans unsweetened coconut milk
3/4 cup superfine sugar or granulated sugar
1/2 teaspoon coconut extract (Get real extract at Uwajimaya-smells like toasted coconut-product of Thailand. Imitation smells like Hawaiin Tropics suntan oil...not what you want in ice cream!)
1 1/4 cups unsweetened coconut flakes, optional
1/4 cup toasted coconut, optional

Combine the coconut milk and sugar, stirring to dissolve the sugar. Stir in the extract and the coconut flakes (optional - I usually leave out). Chill in the freezer, stirring occasionally until hardened, or prepare in an ice cream maker according to the manufacturer's directions.