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Jan. 15th, 2008 @ 07:43 pm winter lunches/dinners?
what are you guys eating for lunch and dinner since it's gotten cold? when you list it could you please post recipes as well? vegetarian recipes would be awesome.

since i'm still learning and afraid of cooking i tend to be eating chicken sandwiches with pita chips for lunch. if i have dinner i have salads or i snack on some spinach and artichoke hummus and pita chips or raw veggies.

now ya'll can see why i'm asking for advice.lol
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Dec. 22nd, 2007 @ 01:48 pm olympia washington anyone?
any of you vegans here live in olympia?
i want to start throwing a sunday vegan potluck
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Sep. 20th, 2007 @ 03:59 pm help with basic recipes?
i don't know how to cook. making sandwiches and salads was a big step for me. i'm a babysitter and the lady i work for suggests that i cut fruit sometimes, and this is my first time doing this. so i am very very basic!

i want to learn to make something other than prebaked cookies...but whenever i see a recipie online it scares me because it's so long and so detailed.

any websites that give basic healthy recipes a beginner like me could try out?

i'm on a couple of recipe groups on livejournal but as i said, they are for medium to pros and it's really confusing!

i know of all recipes but is there a place that gives it specifically for beginners? also i'd prefer online sources than books.

and any tips from experts would be great too! thanks and be gentle!Lol
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Jun. 12th, 2007 @ 01:34 pm Broccoli-Tofu-Cheese Bake
I made some adjustments to this recipe and absolutely loved it, so I figured I would share.

Broccoli-Tofu-Cheese Bake

1 cup chopped leeks
2 cloves garlic, minced
2 cups broccoli flowerets
1 cup chopped mushrooms
1 cup shredded cheddar cheese
1 Tbsp. vegetable broth
2 eggs (actually about 1 1/2)
10 oz. soft silken tofu
1 Tbsp. yellow mustard
1 tsp. dried basil
1/2 tsp. nutmeg
1/4 tsp. salt
1/8 tsp. black pepper
2 Tbsp. Parmesan cheese

Saute leeks and garlic in a skilled sprayed with a nonfat cooking spray. Add broccoli, mushrooms, and broth. Cover, reduce heat, and steam until broccoli and mushrooms are just tender. Remove and mix in cheddar. Place combination in an 8x8" baking dish sprayed with nonfat cooking spray.

In a blender, combine eggs, tofu, seasonings, and Parmesan. Blend for 2 minutes, scraping down the sides, until mixture is smooth. Pour over broccoli mixture.

Bake at 350°F for 35 minutes or until center is firm. Serves four.
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Pure of Heart
Oct. 22nd, 2006 @ 10:31 am smoked tofu?
I'm a beginner at cooking tofu, and I tried smoked tofu for the first time last night. The simple stir fry I made was okay, but not great. Does anyone have advice about what flavors best complement smoked tofu?

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Mar. 14th, 2006 @ 12:56 pm Thai Tofu Curry
Does anyone know of a good, relatively easy recipe that uses Tofu, coconut milk and either thai green curry paste or panang curry paste? I also have cans of bamboo shoots and baby corn to add to the curry...

Thanks so much!
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D - MirrorShot3
Jan. 22nd, 2006 @ 05:58 pm Probably A Stupid Question
Current Mood: curiousCURIOUS
I'm just starting to experiment with tofu.
I've never cooked it before but when I went to the grocery store, I was like... "Hey, what the heck! I'll try it out." I got Medium-Firm tofu and I wanted to use it for stir-frying.

Supposively firm & extra-firm are for stir-frying but would it be a really bad idea to try it with medium firm?

P.S. I'm a beginner cook. Obviously.
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Dec. 12th, 2005 @ 10:36 am Korean bean curd (miso) soup
3 1/2 cups water
3 tablespoons denjang (Korean bean curd paste)
1 tablespoon garlic paste
1/2 tablespoon dashi granules
1/2 tablespoon gochu jang (Korean hot pepper paste)
1 zucchini, cubed
1 potato, peeled and cubed
1/4 pound fresh mushrooms, quartered
1 onion, chopped
1 (12 ounce) package soft tofu, sliced

In a large saucepan over medium heat, combine water, denjang, garlic paste, dashi and gochu jang. Bring to a boil and let boil 2 minutes. Stir in zucchini, potato, mushrooms and onions and let boil 5 to 7 minutes more. Stir in tofu and cook until tofu has expanded and vegetables are tender.
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Dec. 7th, 2005 @ 06:32 pm red thai curry with tofu and cous cous
Current Mood: fullfull
this is what i made for dinner.. mmm tasty. i put a bit to much of the red curry past in though..its verra spicy

reciepeCollapse )
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Nov. 7th, 2005 @ 12:05 am Veggie "meatballs"
Edit: I named an ingredient wrong. What I meant was Soya chunks, not dried tofu chunks. Sorry if that caused any confusion!

hey! I'm new here. :)
I experimented with soya chunks yesterday, I'm pretty happy with how it turned out so I thought I'd share:


2 veggie bulions, crumbled
2 garlic cloves, chopped
1 tablespoon oregano
1 tablespoon basil
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon soy sauce
1 teaspoon red wine vinegar
1 teaspoon paprica
a couple of tablespoons of oil

First, soak soy chunks in water for a couple of hours, until they are completely soft.

Once you've made the marinade, add a bit of water (enough to cover the soy) and mix well. Before adding the dried soy, squeeze all the water out of them first so they will suck up the marinade extra well. I left them to soak over night, and thought they tasted better than the ones I made the same day as I cooked them, so I'd recommend doing that.

I fried this with some onions, mushrooms, beans, broccoli, spinach and red lentils and boiled it with some tahini and canned tomatoes. End result was a deliciously filling spaghetti sauce! :)
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tootsie pops!
Oct. 29th, 2005 @ 04:28 pm (no subject)
Caribbean-style dish with curry flavor Mango Chicken (regular recipe and modified w/out the chicken)Collapse )
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Oct. 22nd, 2005 @ 05:13 pm (no subject)
my dad bought me an eggplant a little bit ago and i decided i would do something with it before it went bad. i'd never cooked with eggplant before and i didn't feel like looking up a recipe so i just kinda made this up as i went and hoped it turned out ok.

tofu & eggplant rawmesan

one eggplant
one package of firm tofu
one can of italian stewed tomatoes
vegan butter (i used earth balance)
vegan parmesan (i used rawmesan)
soy sauce
balsamic vinegar
garlic powder (i wish i had real garlic):

how to:
preheat oven to 400*. cut eggplant in half and scoop out the meat from each half. remove as many of the seeds from it as you can and dice into little pieces. start to press tofu. heat about a tablespoon of earth balance in the skillet on medium high and throw in the eggplant pieces. once it starts to brown (about 5 minutes), crumble the tofu in with it. splash some soy sauce and balsamic vinegar on it and stirfry for ten minutes. shake lots of rawmesan on it as it's cooking. once the eggplant has good consistancy, pour the can of tomatoes on top and mix in. turn the heat up to high and let it sizzle for about ten minutes. shake garlic powder on it to taste. take the two eggplant "bowls" and put them in a casserole dish. shovel the tofu/eggplant/tomato mixture into the eggplant halves and put some around it in the dish. shake lots of rawmesan on top and bake in the oven for 20 minutes. voila!

this is soooooooooo delicious and i wish i had a camera because it turned out beautifully, as well.
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Aug. 28th, 2005 @ 04:49 pm Dipping sauce?
At this thai restaurant I used to go to, they would serve deep fried tofu triangles with a kind of sweet/spicy dipping sauce. I'm looking to make something similar to the sauce but I'm not sure what was in it. It was like a red/orange kind of color. Any ideas? Or general idea on what would be good to dip fried tofu in?
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Aug. 22nd, 2005 @ 12:58 pm Making smoothies?
Current Mood: hungryhungry
Current Music: Fiona Apple - The Child Is Gone
I've never made a tofu smoothie before, so I'm looking for some advice and recipes.

I went blueberry picking yesterday, plus I have vanilla soymilk, silken firm tofu, orange juice, ice cream, and probably anything else I'd need. Tips?
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I Love You
Jul. 28th, 2005 @ 10:33 pm (no subject)
id like to know how to cook the little square tofu chunks that you can get at thai restaurants? i have no idea what they're called. theyre sort of battered/fried? anything remotely similar would be appreciated
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