Sam, from Becks & Posh, is hosting this month's IMBB and the theme is to make something Vegan! Now, I'm a carnivore so I was a little nervous about this theme. A whole vegan meal? The simplest thing would be to make a salad, but a salad without meat or cheese just seemed rather boring to me. Finally, I decided to forget about it completely. I've been pretty bad about blogging lately, and a show I'm working on began tech yesterday, so I certainly have enough excuses. But then today tech ended early, one of the ladies I live with was feeling ill and I really needed to buy groceries. So I decided to make us a vegan feast with two dishes: A Tofu and Tomato Stir-fry and a Cherry Tomato Salad with Rice Wine Vinaigrette. While shopping, I was very careful to read all the ingredients and buy only Vegan-allowed foods. The result? A simple and healthy dinner, but not one I would eat every night. So thanks, Sam, for opening my eyes to what a nice change this can be, but I think in general I prefer a steak.
Cherry Tomato Salad
40 Cherry Tomatoes, halved
Green and Black Olives, pitted
2 Scallions, minced
Salt and Cracked Black Pepper, to taste
Combine all ingredients in a bowl and drizzle with a little Rice Wine Vinaigrette. Toss and serve.
Rice Wine Vinaigrette
1/3 cup Canola Oil
1/3 cup Rice Wine Vinegar
3 cloves Garlic, minced
Whisk together until well-combined. Perfect drizzled delicate vegetables, cooked or raw.
Tofu and Tomatoes
Canola Oil to grease pan
1 Plum Tomato, diced
5 cloves Garlic, minced
2-3 teaspoons Olive Oil
2 packs Extra-Firm Tofu, cubed
Trader Joe's 21-Seasoning Salute (or favorite spice blend)
1 tablespoon Soy Sauce
Salt and Cracked Black Pepper, to taste
Grease pan with Canola Oil. Saute Tomato and Garlic until Garlic is fully cooked and Tomato is soft. Remove from pan and reserve. Add Olive Oil to pan. Heat, then add Tofu Cubes. Saute until Tofu begins to color. Add 21-Seasoning Salute. Return Tomato mixture to pan. Add Soy Sauce and move tofu bits around so everything is well combined. Add Salt and Cracked Black Pepper to taste. Serve.
recipe and IMBB # 19 + Vegan
Canola Oil to grease pan
1 Plum Tomato, diced
5 cloves Garlic, minced
2-3 teaspoons Olive Oil
2 packs Extra-Firm Tofu, cubed
Trader Joe's 21-Seasoning Salute (or favorite spice blend)
1 tablespoon Soy Sauce
Salt and Cracked Black Pepper, to taste
Grease pan with Canola Oil. Saute Tomato and Garlic until Garlic is fully cooked and Tomato is soft. Remove from pan and reserve. Add Olive Oil to pan. Heat, then add Tofu Cubes. Saute until Tofu begins to color. Add 21-Seasoning Salute. Return Tomato mixture to pan. Add Soy Sauce and move tofu bits around so everything is well combined. Add Salt and Cracked Black Pepper to taste. Serve.
recipe and IMBB # 19 + Vegan
1 comment:
I think I often prefer a steak too.
I am hoping this IMBB might open my eyes to some vegan foods which will satisfy me in the same way dairy and meat products do. I am sure it has something to do with the amount of fat you need to be satisfied.
ie a plate of fries would be vegan and would leave me happy. Nuts also seem to have a good effect, but like you - a salad without meat or cheese leaves me a little bit cold.
Last night, in response to the vegan picnic lunch, crepes filled with gruyere and topped with prosciutto sure did taste very satisfying!
thanks for making the effort to take part!
Sam
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