Vegan Curry Dip

March 30, 2009
This creamy tofu-based dip goes well with vegetables and chips

This creamy tofu-based dip goes well with vegetables and chips

I promised you award-winning vegetarian and vegan recipes, so here is the first one. This is an easy-to-make vegan dip based on a box of tofu. You need to soak the raisins so they will blend with the other ingredients.

This won first place in the appetizer category in the 2002 Delicious Living magazine recipe contest. The link has apparently disappeared from the web, but here is the recipe from my recipe box.

Vegan Curry Dip

Vegan Curry Dip

Unbelievably Non-Dairy Curry Dip

1/4 cup raisins
3 TBS hot water
1 box (12.3 oz) Mori-Nu firm tofu
2 TBS chopped onion
1/2 clove garlic, chopped
1/4 cup grated coconut
1/2 tsp salt
1-1/2 tsp curry powder
1/4 tsp cinnamon
2 tsp lemon juice
2 TBS canola oil

Soak raisins in water until soft, about 15 minutes.

Blend all ingredients in a blender or food processor until mostly smooth. (There will still be some texture from the coconut and raisins.)

Serve with chips and crudite. I like zucchini slices, sweet bell pepper strips (a combination of colors, such as green, orange, red and yellow, looks especially beautiful), and carrots. Raw or lightly blanched broccoli and cauliflower would also go well.

Pineapple Illusion Iced Tea

March 29, 2009
Clockwise from left: pineapple sage, orange mint, spearmint, and pineapple mint (center)

Clockwise from left: pinepple sage, orange mint, spearmint, and pineapple mint (center)

Recently I bought a smorgasbord of mint varieties, such as ginger mint, basil mint and water mint. The pineapple mint has done especially well, cascading its variegated leaves over the edge of the container it’s in.

Mixing it with pineapple sage, orange mint and spearmint produced a fruity iced tea without any fruit. There was the “idea” of pineapple in it, enough so that sipping it made me feel like I should have been hanging around a pool…instead of doing my taxes!

Pineapple-Mint Iced Tea

About 2 TBS each: spearmint, pineapple mint, pineapple sage, orange mint
2 cups boiling water
stevia or other sweetener, to taste
4 cups iced water

Pour boiling water over herbs and stevia in a tea pot. Cover. Let steep 30 minutes. Strain. Add iced water. Sip and enjoy.

Then get back to the real world and work on your taxes. Ugh!

Leftovers Never Tasted This Good!

March 28, 2009
Sauerkraut and soy cheese sandwich

Sauerkraut and soy cheese sandwich

What to do when you have “nothing” to eat but a bunch of leftovers?  Such was the case for breakfast today.

I took a no-knead oat-wheat roll (homemade), cut it in half, spread it with homemade vegan mayonnaise and stone-ground mustard, then added soy cheese and homemade sauerkraut (with apples and caraway seeds.)   Warmed slightly, so the cheese got gooey.  Then topped it off with organic heirloom lettuce from the garden.

Mmm…tangy mustard, creamy cheese and mayo, crunch from the sauerkraut, delicate crispness from the lettuce, and chewy bun.

I don’t know how to link to the recipe I used for the bread.  I’ll add it once I figure that out.  For now, you can drool over the picture!

Hello world!

March 27, 2009

Welcome to my blog!  So far it has taken me two days to figure out how to set up the home page and post those luscious pink bananas in the header.  (Too bad they aren’t edible…to humans, at least.)

I’ll add more content as I find things out.  Right now I’m stumbling through the dark, trying to figure out basics, such as:  why can’t I see what I’m typing right now?!  Argh!

As soon as I get established, I’ll add links to some of my winning vegetarian and vegan recipes and others, like the delicious sandwich I had for breakfast today, and a South African vegetable stew with a fun name…