Mostly pictures of vegan food and drink, and intermittent posts of my daily life.
Best of this weekend? Definitely watching Disclosure perform with Mary J. Blige. Insane!! (at Outdoor Theatre)
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Dustchella 2014! Just like last year. Also, there are a ton of awesome vegan eats here!! (at Coachella Merch Tent)
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It’s Taco Tuesday (why can’t it always be Taco Tuesday?), and we’ve partnered with our friend yackattack to bless this venerated weekly occasion with these…
Thai Tofu Tacos with Daikon Slaw
Serves 2 (4 Small Tacos) | Prep Time: 15 min. | Cook Time: 5 mins
½ C. Grated Daikon Radish
½ C. Shredded Red Cabbage
½ C. Grated Carrot
2 T. Fresh Cilantro, Diced
1 T. Rice Vinegar
1 tsp. Agave Nectar
A Few Dashes of Hot Sesame Oil (or to taste)
1- 8 oz. Package WestSoy Baked Thai Tofu
4 Small Corn or Flour Tortillas
Garnish: Black Sesame Seeds, Chopped Roasted Peanuts, Lime Wedges
- Toss the daikon, red cabbage, carrot, cilantro, rice vinegar, agave nectar and sesame oil together in a mixing bowl, until evenly coated. Set in the refrigerator to cool.
- Grill the tofu on an oiled surface (grill, Panini press, cast-iron skillet) for 2-3 minutes on each side, or until they have deep brown grill marks.
- Wait a minute for the tofu to cool, then cut it into ½” Cubes.
- Take your tortillas and toast them slightly over an open flame, or in a hot pan. Then distribute the tofu between the 4 tortillas, topping with the slaw, black sesame seeds, crushed peanuts and a squeeze of lime juice.
- Serve with a side of chili paste or sauce, if you like it hot!
Check out these incredible tacos that I made with WestSoy’s new Baked Tofu, plus a ton more recipes on their Tumblr!
Third day working in Indio for Coachella. It’s gorgeous but definitely hot. Already missing my kitchen! (at Empire Polo)
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Made an awesome brunch dish for @txjon and I! Baked Chicken & Waffles made with breaded Southwestern @beyondmeat strips paired with my pineapple waffles (recipe on the blog). So good and I’m working on perfecting the recipe for the baked chickums!
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New on Vegan Yack Attack!
Apple Fennel Seitan Dogs- It’s about damn time, amiright?
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Wok like a vegan. With Westsoy & sarahfit's…
Tremendous Teriyaki Vegan Stir Fry
2 packages WestSoy Baked In Boulder Asian Teriyaki Tofu
1 clove Chopped Garlic
2 cups Frozen Asian or Stir Fry Vegetables
1/2 cup Quick Cooking Brown Rice or 1/4 cup Quinoa
2 tbsp Teriyaki or Stir Fry Sauce
Preheat oven to 400F.
Place baked tofu on cookie sheet and bake in oven for 20 minutes, turning over after 10 minutes.
Place rinsed rice or quinoa in a small pot with 1/2 cup of water on the stove. Bring to a boil, then simmer until water is evaporated.
Preheat pan on medium with 1 tbsp of olive oil. Add chopped garlic and cook for 2-3 minutes or until garlic is fragrant and turning slightly golden brown.
Add in veggies. Stir around for a minute and then cover for 4-6 minutes.
Take off lid and spread around the vegetables, making sure they are evenly cooked.
Add in the Teriyaki or stir fry sauce and cook for another 1-2 minutes.
Top the rice or quinoa with the vegetables.
Chop up WestSoy Baked Tofu and place on top. Enjoy!
Teriyaki Stir fry? I’ll take 100!
Serious veggie dog-bar happened this afternoon. From left to right: Spicy Curry Mint Cilantro Dog, Chili Dog with Nooch, Caramelized Onion Horseradish Dijon Kielbasa, and Mole Salsa Avo Dog! Don’t worry, they’re not all for me. 😁 Photo: @transitroams
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New on Vegan Yack Attack!
Jungle Pie with Chocolate Crust, Banana Slices & Chunky Coconut Topping- Plus a giveaway for a copy of Rawsome Vegan Baking!
You don’t have long to enter this giveaway!
Vegan Pie Recipes for Pi Day!
Have a great weekend, everyone!
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