Coconut peanut rice dish

This dish was modified from a recipe my friend Ryan sent me to try, with the original dish having quinoa. I changed it to rice since I am not a huge quinoa fan. Directions: Take 2 cups of veggie broth mixed with 1 can coconut oil and add 3 cups of rice. Bring to a boil and cook like you normally would cook your rice with water (it will need more stirring than usual as it gets sticky cooking in the other liquids). Meanwhile in a wok I fried up 1 package of tofu. Once a little browned, I removed the tofu and added 2 packages of frozen veggies (mine had cauliflower, carrots, and broccoli). I also had 1/2 a bag of spinach left over from the pizza I made the other night so threw that in too and cooked them in the wok. (This is a lot of food but amounts to 7 tupperware containers I can put in the freezer in addition to dinner for Mark and I, which is convenient for me since I will be working the 1-1 this weekend). Meanwhile in a blender I mixed/blenderized 1.5 cups peanuts, 2 TBsp cilantro, 2 TBsp tabasco, 1/2 cup lime juice, 1/2 cup sesame oil, 2 TBsp brown sugar, 2 TBsp garlic, and 2 tsp salt. Once the rice is done, add it to a large mixing bowl, then add the tofu, veggies, and peanut sauce once it is all cooked. Mix in 1 bunch of scallops that have been chopped up. I also had these weird little veggie pieces from an asian food store I mixed in. It is basically like adding in small crunchy saly things (peanuts or cashews could substitute it as well, and it is definitely not necessary for the recipe but I had it around and wanted to use it).

fried chicken sandwich vegan style

Fried dishes are always such a hassle to make, but the taste makes it worth it. For this one you will need some hoagie rolls or sourdough bread. And one package of gardein scallopini chicken. I heated up the chicken a bit in the microwave first so it was no longer frozen. To make the fried chicken: you will be dipping in to lots of stuff. Have a pan with 1 inch of veggie oil ready and heated for the frying, and a slotted spoon to take the stuff out. In one bowl 1 cup flour, 1 tsp baking powder, 1 tsp garlic powder, 1 TBsp cayenne pepper, and 1 TBsp caribbean seasoning. In another bowl first you have to blenderize 1 cup cashews, water up to the level of 1 inch above the cashews in the blender, and 1 TBsp of tabasco. Once blenderized place in a bowl. You then get messy: Take the fake chicken fillet, dip it in the cashew cream first, then the flour mixture, then back in the cashew cream, and finally into the fryer. Fry for 3-5 minutes each side. Once fried, place on a hoagie roll and top with slaw of your choice. I bought a package of premade sliced cabbage and carrots, and added 1 sliced green pepper and 1 sliced red onion to the cabbage. Then for the slaw sauce I whisked together 1&1/4 cup red wine vinegar, 1 TBsp dijon mustard, and 1/2 cup olive oil. Mix the sauce over the slaw veggies and top your sandwich with it. I also liked adding a little bbq sauce to the top of the sandwich.

vegan homemade mozzarella pizza

Well, the pizza overall was good, but the mozzarella was a little weird: kind of too gel-like, and not extremely flavorful, but with everything else I put on the pizza it was fine. Basically I used some pre-made pizza dough, and for toppings used lots of marinara, mushrooms, and chopped spinach. There were also dollops of homemade vegan mozzarella all over the pizza, which was the tough part to make. Place 1 can of coconut milk in a saucepan and heat on medium, whisking as you go. Once it looks like it is almost boiling add in 1 tsp of coconut vinegar (which I had to order online since it is really hard to find) and 1 tsp salt, and 1 tsp agar powder (which I also had to order online). Whisk for another several minutes on medium heat, once boiling reduce ot low heat and mix in 1 TBsp tapioca powder. Whisk for another 5 minutes, then place in a flat bottomed glass dish. put in the fridge for at least an hour while it soidifies, then scoop out dollops to place on your pizza.