Be tantalized by all the mouthwatering vegan recipes

To surprise my special valentine, Sam, I set up a mock restaurant experience. I set the table for two with Asian-themed decor, set up fake candlelight, had Tegan and Sara music playing, and even printed out two menus on photo paper. me and tableSam was very surprised and excited when she saw the set-up! For one, this was probably the third time we have every actually eaten in the kitchen! To recreate this scene for your special someone, I recommend checking out your local Dollar Tree. I found a set of four chopsticks, bamboo place mats, fake candles, and a cool Zen garden all at my local Dollar Tree. I got the recipe from Candle 79’s Vegan cookbook and changed it up to control for cost and personal preferences. I haven’t fully mastered the art of seitan, so when I make fancy meals I like to stick with Tofu. The following recipe is the way I made it:

sesamenoritofu

Sesame and Nori Crusted Tofu (Serves 2)

Marinade

1 tablespoon plus 1/4 teaspoon grapeseed oil
1/4 chopped white onion
3/4 teaspoon sesame oil
1/2 cup chopped cilantro
1/4 cup fresh mint leaves
1/4 teaspoon red pepper flakes
1 cup water
1/2 teaspoon salt

Crust

1/2 cup flour
1 nori sheet broken into small pieces
1/4 cup white sesame seeds
1/4 teaspoon red pepper flakes
1/4 teaspoon sea salt

2-4 tablespoons grapeseed or safflower oil for frying
2 tofu cutlets (you can cut the size/shape you want from one block of tofu)

Making the marinade:

Heat the grapeseed oil in a medium saucepan over medium heat. Add the onion and saute for 3 minutes or until softened. Remove from heat and let cool. While the oil and onion cools, put the cilantro, mint, red pepper flakes, water, salt and finally the onion-oil mixture into the blender and process until smooth. This will create a nice green marinade for the tofu cutlets. Put the tofu and the marinade in a non-reactive bowl, ensuring the cutlets are well coated, and place the bowl in the refrigerator for at least 3 hours.

To make the crust:

Put the flour, nori, sesame seeds, red pepper flakes, and salt in a large bowl, making sure that the nori is crushed into the mixture. I made the crust ahead of time so I’d have a shorter prep time before dinner.

Putting it all together:

Drain the tofu and discard the marinade. Cover the cutlets in the crust mixture, ensuring they are completely covered. In a large saute pan, heat 4 tablespoons of oil over medium heat. Add the cutlets and cook until golden brown, about 1-2 minutes each side. Mine needed a little longer to get the nice golden color the book described. Drain excess oil on paper towels if necessary, and serve immediately. I served mine over a bed of spicy soba noodles, but they can be served alone or with some other combination.

Now for the noodles!!!!

Spicy Soba Noodles

7 oz Soba Noodles
2 tablespoons grapeseed oil
1/4 teaspoon sesame oil
1/4 teaspoon minced garlic
3 scallions, white and green parts, minced
2 tablespoons tamari
1 teaspoon red pepper flakes
1 tablespoon sesame seeds

Bring 4 cups of water to a boil, add the noodles and cook until tender, about 6-8 minutes. Drain and rinse with cold water. In a large saute pan, heat the grapeseed oil over medium heat. Add the garlic and scallion, and saute for 2 minutes. Add the tamari, red pepper flakes, sesame seeds, and soba noodles. cook tossing constantly 2 minutes. Serve warm and enjoy!

menutable

Strawberry-Peach-Rhubarb Pie

One of the local libraries had a festival last weekend and we decided to enter the homemade pie contest. We made Strawberry-Peach-Rhubarb Pie and won third place! This was the first time we made this, and we didn’t even have a chance to taste it before submission. After the results they passed out samples of all the pies. It was so good! We each ate two samples of our pie. We will definitely make this again for Thanksgiving!

Strawberry-Peach-Rhubarb Pie

Ingredients

Filling:
2 cups strawberries (sliced 1/4 inch thick)
1 cup peaches (pitted, peeled and sliced 1/4 inch thick)
1 cup rhubarb stalks (sliced 1/2 inch thick; discard leaves)
1/3 cup sugar
1/4 tsp. cardamon
1/2 tsp. ground cinnamon
2 tbsp. cornstarch
1/4 cup maple syrup

Crust:
1 & 1/2 cupsĀ  all-purpose flour
1/2 cup brown sugar
1 tsp. ground ginger
1 tsp. ground cinnamon
1/4 tsp. salt
1 tsp. baking powder
1/2 cup vegan non-hydrogenated margarine
1 tbsp. maple syrup
2 tablespoons cold water

Directions:

Preheat oven to 375F

Make the crust

Combine flour, sugar, spices, salt, and baking powder. Add the margarine one spoonful at a time and mix it in with your fingertips. Drizzle the maple syrup and cold water over the mixture and continue mixing with your fingers until the crumbs of dough cling together. Set aside 1/2 cup of dough. gather the rest of the dough and knead it into a ball. Press it evenly into the bottom and sides of a 9 inch pie pan and bake for 10 minutes.

Make the filling:

While the crust bakes, combine the fruit and rhubarb in a mixing bowl and add the sugar and spices and mix again. Sprinkle in the cornstarch, mix, then add in the maple syrup and mix again. Transfer mixture to the completed pie crust and pan. Preheat oven to 425F. Crumble the 1/2 cup of dough, that was set aside, over the top of the pie and bake for 20 minutes. Then reduce heat to 350F and bake for 25-30 minutes, or until the crust is golden and the juices are bubbling. Allow the pie to cool for a few hours before serving. Enjoy!

We took a short break from blogging while Megan finished her last semester of school. We are happy to report that she graduated and we are now ready to tackle our blog. We will have new posts at least twice a month from now on. We look forward to all our future kitchen recipe challenges!

 

Ingredients

1 teaspoon oregano
1 teaspoon basil
1 teaspoon black pepper
1/2 container Tofutti ricotta
1/3 box of jumbo pasta shells
1/2 jar of pasta sauce
1/4 cup Daiya mozzarella

Directions

1) Mix oregano, basil, black pepper, and ricotta in a bowl.
2) Cook shells in boiling salted water until al dente. drain.
3) preheat oven to 350 degrees. Pour 1/4 cup of sauce in bottom of baking dish.
4) stuff shells with tofutti filling and place seam side down in the saucy pan.
5) pour remainder of sauce on top, and top with mozzarella cheese.
6) Bake for 15 minutes or until cheese on top melts.Enjoy! :)Image

First post

Hello World!

Due to our love of cooking and baking yummy vegan foods, we decided to create a blog.
On our blog we will post pictures, recipes, and our experiences making vegan food.
Many non-vegans think vegans only eat raw vegetables and are missing out on a lot of yummy things.
The truth is vegans enjoy many of the same foods. We just make them better! ;)

Yours Truly,

Cultureinthekitchen

Tag Cloud

Follow

Get every new post delivered to your Inbox.