Mostly pictures of vegan food and drink, and intermittent posts of my daily life.
Coming home to this means that @vegancuts has a lot of awesome stuff up their sleeve in the next couple of months. Now, to shoot lots of photos!
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You know how we do, you can find us rollin’ with the vegans. One such vegan is our homegirl yackattack, who we have to tip our caps to for blessing us with these morsels of meatless magic…
Teriyaki Tofu Quinoa Rolls
Serves 2 (or 4 as an appetizer) | Prep Time: 10 mins | Cook Time: 20 mins
- 1/3 C. Dry Quinoa, Rinsed
- 1 C. Water or Low-Sodium Vegetable Broth
- 2 Sheets Nori (Toasted or Raw)
- ½- 8 oz. Package of WestSoy Teriyaki Baked Tofu
- ½ of an Avocado, Sliced Thinly
- ½ of a Carrot, Julienned
- ¼ of a Red Bell Pepper, Sliced Thinly
- Optional: Thin Slices of Cucumber
- Place the rinsed quinoa and the water/veg broth in a rice cooker for 20 minutes, or until quinoa is fully cooked. When done cooking, fluff the quinoa lightly with a fork or wooden spoon.
- Lay a bamboo mat or sushi mat flat with a nori sheet on top. Make sure you have a small glass of water handy.
- Spread out half of the quinoa onto the top 1/3 of the nori, then cut the blocks of tofu into 3 slices.
- Lay the tofu upon the quinoa, then top with the avocado, carrot and bell pepper. Carefully roll it all up, pressing firmly so that the roll doesn’t loosen.
- Once it is almost completely rolled, dab some water onto the last remaining edge of nori to make it adhere to the roll and not come loose.
- Using a very sharp knife, carefully slice the roll into 8 pieces.
- Repeat steps 2-6 for the second roll, and serve them with a side of soy sauce and wasabi.
Want to try rollin’ up something more than cucumber and carrots? Check out my fantastic recipe for Teriyaki Tofu Quinoa Rolls!
Got a Super Crazy Taco and a Regular jackfruit taco from @plantfoodforppl’s booth at Coachella. Delicious as usual! (at DoLab)
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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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