So, I woke up craving eggs arnold, and came up with this recipe. I would have taken pictures, but, well, it just didn't last long enough.
-three parts tofu
-one part soy milk (I don't do measurements when I cook)
-juice of one lemon
-a bit of oil (I used grapeseed)
-salt, pepper, cayenne, turmeric (the more you add, the more it looks like real hollandaise), and paprika to taste
In a small pan, I sauteed some mushrooms, then added the hollandaise. Over a bit of (vegan) toast, I put wilted spinach, then topped with the mushroom hollandaise. I just let the mushrooms sub for the egg, but I thought maybe a slice of tofu would be yummy, or even a portobella mushroom. Anyway, it was 'lish.
Salon Mazal was (RIP!) a radical library in Tel Aviv that contained books on peace activism, feminism, veganism, etc. Inside Salon Mazal was the Vegibar, where you could get yummy vegan food at reasonable prices.
Sadly I never got a chance to go there, but my Israeli room mate has told me all about it.
So we were watching animal rights videos on youtube, and we happened to find a video about the Vegibar. And it has a cooking segment! The guy in the video made some fried tofu, and when my room mate and I realised that we have all ingredients in the house to make it, we knew we just had to...
The video didn't specify amounts of anything, so feel free to adjust this all to suit your tastes. The amounts below are what I used;
1 lb extra firm tofu, sliced thinly
3 tbsp date syrup
4 tbsp Kikkoman soy sauce
3 tbsp olive oil
1 tbsp sweet chili sauce
Salt and pepper to taste
Combine the date syrup, soy sauce, olive oil, chili sauce, salt, and pepper in a bowl, and marinate the tofu in this mixture.
Remove the marinated tofu and pan-fry until browned. Serve on bread with vegan mayo, lettuce, cucumber, and tomato.
If anyone wants to see the youtube video, here it is. It's all in Hebrew, but if you don't understand Hebrew, at least there's a hot Israeli peace-activist vegan for you to drool over. Oh, and tofu.
So, after successfully making a pumpkin hummus, I figured I'd get really adventurous and try pumpkin pesto. It was so much more amazingly yummish than I expected! I am very roughly guessing what the measurements are, so definitely taste and adjust as needed.
-1 cup pumpkin
-2/3 cup pine nuts
-2-4 tbsp. oil (I used grapeseed)
-1 1/2 tsp. salt
-good pinch of pepper
-1 tsp. fresh minced garlic
-1/2 cup loosely packed basil leaves (whole)
-BLEND-TASTE-ADJUST-BLEND- It will probably be very thick and hard to blend. I added water until it started cooperating with me. Enjoy!