BM# 74: Week 4/ Day 1 Theme: Kid’s Delight — Easter Treats Dish: Vegan Chocolate French Toast My theme for this week’s blogging marathon is ‘Kid friendly Easter treats’. I’m hosting Valli’s Kid’s Delight event this month with that theme, so for the next 3 days I’ll be posting some interesting dishes that kids would enjoy…
BM# 74: Week 2/ Day 2 Theme: Quick and Delicious Stir Fries Dish: Sesame Tofu Asparagus Stir Fry Today I have a Chinese stir fry made with tofu, asparagus and mushrooms. This recipe is from the ‘Cooking Light way to cook Vegetarian‘ cookbook. Though tofu and mushrooms are commonly used in stir fries, asparagus is an interesting…
BM# 74: Week 1/ Day 2 Theme: Are you Pudding Me?? Dish: Cauliflower & Leek Kugel Today I have a savory pudding called Kugel for this week’s ‘Are you pudding me??’ theme. Kugel is a Jewish baked pudding or casserole and is most commonly made with egg noodles or potato. Here I have a vegan recipe…
Chinese Tofu Skin Noodles: This is a very easy to make dish. Once you have the dried tofu skin rehydrated and cooked, it takes just a few minutes to put together. Bok choy and scallions are added to give some color to the dish. It can be eaten just as is or with some noodles.
Vegan Banh Mi Sandwich made with spicy baked tofu and quick pickled shredded veggies.
Thai Pineapple Fried rice or Khao Pad Sapparot is a delicious sweet, sour and salty dish. This recipe is vegetarian with the addition of tofu and vegetables.
Recipe for restaurant style Tofu Sofritas that can be easily made at home. This can be used as a filling for any Mexican dish. Use it in tacos, burritos or in burrito bowls. I was snacking on it just as is — it’s spicy and very delicious.
Filling and delicious Brown rice bowl topped with veggies and tofu. This is a balanced meal with carbs, protein & veggies all served in one bowl.
A lipsmackingly delicious Thai noodles with spicy curry.
Indonesian Tofu Satay served with spicy Peanut Sauce.