Stir-fry

I hadn't made a stir-fry in a long time and this one came together so nicely! I already had some rice made and had plenty of veggies in the fridge. This is a throw-it-together dinner if there ever was one.

Cooked Brown Rice
Firm tofu (cut in triangles)
Sugar snap peas
sliced carrots
chopped or torn kale
olive oil
coconut oil
sesame seed oil
soy sauce
ginger powder
garlic powder

I browned the tofu in some soy sauce (I use reduced sodium wheat-free Tamari) with a little olive oil. I could have used some coconut oil here for more flavor. Set it aside. Then in true stir-fry fashion, I fried the carrots first (longest to cook), then the snap peas, then the kale, all the while throwing some garlic or ginger powder on top, along with a little sesame oil. (I made this dish without the usual gresh garlic and onions since a family member is having a sensitivity.) Once the kale had reduced volume, I threw in the rice. It was sticking to the pan a little and that's when I realized I could be using some coconut oil for a real zip. Get it all heated through, put the tofu back in, heat a little longer and serve.

Vida Vegan Bloggers Conference

Whoo-hoo...
I'm goin' to Portland!

All you veganites out there...
are you going?

Vida Vegan Bloggers Conference
August 26-29, 2011
Portland, Oregon

http://vidavegancon.com/

Win some yummy raw food!

Visit Meghan Telpner's blog and enter to win some raw food items from "Two Girls Cooking."

And be sure to sign up for her Facebook posts so you can get a new recipe almost every day. Incredible!

http://meghantelpnerblog.com/2010/07/19/kale-chips-raw-crackers-green-smoothie-cleanse-2-girls-cooking/comment-page-2/#comment-10478

This 'n That Tomato Soup

Some beautiful heirloom tomatoes called out to me at Andy's Produce the other day, and I figured I could create a nice soup in my new VitaMix blender (thank you Santa).

Again, this is all approximate, I just threw things in. You could also do this in a regular blender, I think and then heat it up on the stove.

8 oz soy milk
3 big heirloom tomatoes
1 TBS no-salt veggie broth powder
2 TBS peanut butter
1 onion
1 TBS soy sauce
1/4 tsp cayenne
1/2 tsp dried basil
1/2 tsp dried parsley
1/4 tsp dried garlic powder
1TBS agave nectar
1TBS olive oil (opt.)

Sliced spring onion for garnish

Throw it in, whir it up! Heat or serve cold.

New Year's Black-Eyed Peas

This is my own creation after reading a number of recipes. No, I didn't make any cornbread, but next time I will.

I didn't measure a thing, so this is all approximate.

First I soaked overnight about 1.5 cups of the black-eyed peas I found in my pantry. (That was lucky!)

Then I drained off the water, rinsed and added enough water to cover by an inch, added about 3TBS of no-salt veggie broth powder, 2 tsp salt and simmered for about 30 minutes.

Next, I sauteed some onion (1 whole) and garlic (2 cloves minced). To that pan I added about 2 cups of the beans, some of the simmering broth, a little white wine and some veggie bacon bits (to add that Southern hamhock flavor without killing a pig).

And, heat it all up....serve and EAT!

I had beans left over, I could have added it all to this pan.

Someday I'll remember to take a picture before we eat it all!

Ingredients
1.5 cups black-eyed peas
2 tsp salt
3 TBS veggie broth powder

1 onion
2 cloves garlic
2 TBS veggie baco bits
1/4 - 1/2 cup white wine

What else would have been good?
Sauteed Mushrooms
Serve it on brown rice
Serve it on corn bread