So, being broke for the moment and thus unable to go food shopping, for the last few days I've had to get kind of creative by making meals out of the random ingredients that I still have in my kitchen. I've been meaning to post some of them, so today I'll start with the meal I just finished making and am currently enjoying.
Basically, I was trying to make somethign with the tofu dogs I had in the fridge, only I'm out of bread of any kind, so I had to use my imagination. If you wanted to try the recipe, obviously you could add or substitute some stuff; this is just what I used, based on what I had to work with.
I have the most amazing, completely vegan, ridiculously easy recipe for bread. It tastes really good and looks really professional and a five year old could do it. trust me, try this I got it out of the New York Times, and its from a bakery called 'The Sullivan Street Bakery'
it takes no time to prepare, but you have to let it sit for quite a while. the recipe is very basic so you can add your own stuff to it if you want (like rosemary, seeds, whatever)
( here it is!Collapse ) this bread is brown because I used whole wheat flour I made a white one too, but didn't take a picture of it before it got eaten :S
Found several energy bar recipes while out surfing this evening. The problem, of course, is that they're all non-vegan. This particular recipe of all of them looked pretty easy to make, and sounded more durable than most for cycling. I'm posting to get ideas for which substitutes for the honey and egg whites folks think might work best here. I suspect brown rice syrup or the like would work for the honey (or even just up the dark corn syrup amount?), but I'm stumped on the egg whites. I think they're mostly there for a binder, but could also be there for the protein content. Anyway, any suggestions are welcome. Thanks!
Sistah Jah Love Roasted Squash Soup 20 min prep / 35 min cooking / 5-6 servings
1 small Butternut or buttercup squash (1 ½ C cooked)
1 large Garnet yam, peeled & chopped (2 C)
1 medium Onion, chopped (1 C)
1 C Celery, sliced thin
2 Tbl Garlic, minced
4 ½ C Filtered water or vegetable stock
2 ½ C Coconut milk
2 Tbl Maple syrup, or to taste
3 Tbl Nama shoyu
½ tsp Curry paste (page 197 of cookbook)
1 small Cinnamon stick
• Sea salt, to taste
• Black pepper, ground to taste
1. Preheat oven to 375°. Rinse the butternut squash, slice lengthwise and remove the seeds. Place face down on a lightly-oiled baking sheet and bake until a knife can pass through it easily, approximately 30 – 35 minutes. Remove from oven and allow to cool. Scoop the inside of the squash into a large blender.
2. While squash is cooking, place the yams, onions, celery, garlic, coconut milk, filtered water and cinnamon stick in a 3 qt pot, cook on medium high heat until yams are thoroughly cooked, approximately 30 minutes, stirring occasionally. Remove from heat and allow to cool 10-15 minutes.
3. Remove cinnamon stick, add nama shoyu and maple syrup, place in blender with squash and blend according to instructions on page 36 of cookbook. Add salt and pepper to taste, mix well and enjoy. 4. Garnish with black sesame seeds and a leaf of mint or cilantro. The flavor of this soup may vary according to the sweetness of the yams and squash, add maple syrup to taste