Monthly Archives: February 2013

Recipe Updates

For those of you who have been following my blog and my dietary adventures, you’ll know that I have another food blog, Food, Farts and Fun. I abandoned that original blog because I had difficulties with the administration and because I thought it was time to move on to a more mature title! There are many great recipes on that blog, so please check it out. Today I want to update a couple of those recipes. My Scrumptious Cubes of Delight lays out all the steps in making some marinated tofu cubes. As I mentioned in that post, I continue to tinker with the ingredients, so I’d like to give you what I’ve been using recently:

2 tbsps Bragg liquid aminos

2 tbsps water

1 tbsp Hoisin sauce

1 tsp toasted sesame oil

Prepare the tofu as laid out in the afore mentioned post. Mix the marinade ingredients together in a plastic zip-loc bag. Add the tofu cubes to the bag, seal the bag, swish everything around a bit. Lie the bag down flat and leave to marinade at least 1 hour, but overnight is best.

Another recipe that needs an update is my faux feta. First of all, I say to press the tofu for an hour, but I find that pressing it for several hours, like all day or overnight, it so much better. BTW, this is how I press my tofu (and I apologize for the quality of the photos – I took the pictures with a flash):


Wrap the tofu block in a tea towel.


Sit the wrapped tofu on a plate and invert another plate on top.


Balance a couple of hefty books on top.

And here is my current recipe for faux feta:

juice of 1/2 lemon

1 tbsp red wine vinegar

1 tsp olive oil

2 cloves garlic, pressed

1 tsp salt

1/2 handful of fresh oregano (if you can get it), minced (or use a couple of tsps of dried oregano)

black pepper

1 block of pressed tofu

Whisk together the lemon juice, vinegar, oil, garlic and salt. Stir in the oregano, then grind some black pepper over top and stir. Crumble the tofu in a bowl, pour on the marinade, stir and let marinade for several hours.




Now you can toss the tofu feta in your Greek salad and enjoy! Yum!






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Quinoa Porridge

Soft Food Only, No Crunchy or Crispy Food!

These are the instructions given me by my periodontist after having dental surgery. Not, actually, that difficult to follow – steamed vegetables, rice and other cooked grains, noodles, lettuce salads, smoothies, soft fruit … The potato chip ban is a little hard to take, but I can have french fries as long as they’re not too crispy-crunchy. This is what I made for breakfast today in order to satisfy the soft food only criteria, and in order to consume something filling before I had to use the nasty tasting post-surgery mouth rinse (no food or drink for 2 hours after using):


Quinoa Porridge

(thanks to my friend Sh. for his highly recommended use of quinoa for breakfast)

1/3 cup quinoa flakes

2/3 cup water

1/3 cup milk (I used almond milk)

dried fruit *

Mix the quinoa flakes, water and milk together in a pot. Add the dried fruit.  Bring to a boil, turn down heat to low and cook and stir until liquids are absorbed – this takes only a couple of minutes.

* I used a small handful of dehydrated blueberries and a small handful of dehydrated strawberries – organic berries I obtained in the summer and dehydrated in my dehydrator, then packed in freezer bags and froze. When the strawberries are rehydrated in the porridge, the taste is wonderful. Mmmmmm!

I also chopped up half a banana and added to the top of the bowl of porridge with a bit more almond milk.


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Full-Meal-Deal Salad

Since September, I’ve been attending a university class on Monday evenings. I have to drive to the campus directly after work in order to arrive by 4:30, then I stay there until about 9:30 when class is over. So, on Mondays, I must pack a lunch and a supper and some snacks. This means that on Sunday, I have to do a lot of meal prep. On a recent Sunday, for example, I worked on:

  • green salad for tonight’s supper and for tomorrow’s lunch
  • a big pot of soup for tonight’s supper and for tomorrow’s lunch
  • a big bowl of hearty salad for tomorrow’s supper

And, of course, all of this food must be vegan, healthy, filling. Recently, I made this full-meal-deal salad:


1 cup spelt *

10 brussel sprouts, washed, cut in half **

yam, large dice, about 1 cup

1 1/2 cups cooked chickpeas

1 can artichokes, rinses, drained, cut into 8th’s

1 cup chopped purple cabbage

1/4 red onion, thinly sliced

1 red or yellow bell pepper, diced

1 bunch parsley, washed, dried, minced

2 tbsps apple cider vinegar

2 tbsps brown rice syrup

2 cloves garlic, minced

Cook the spelt in about 2 1/2 cups of water until all the water is absorbed and the grain is soft. Add more boiling water to cook a bit longer as necessary. Drain, if necessary, and let cool. Spray a baking sheet with a thin layer of veg oil. Spread out the brussel sprouts and yams on the baking sheet. Make sure all the brussels are cut-side down. Bake at 390 degrees for 20 minutes, toss the vegetables around a bit, bake for another 10 to 15 minutes until browned, but not burned, and fork tender. Put aside to cool. In a big bowl, dump the chickpeas, artichokes, cabbage, onion, and pepper. Toss together. Add the cooled brussel sprouts. Leave the yams the size they are, or cut in half, and add to the big bowl. Add the cooled spelt. Stir in the parsley. Toss everything together. Whisk together the vinegar, syrup, garlic and pour over the salad. Stir well to coat everything. Let the flavours blend and develop for a few hours or overnight, then taste and adjust the dressing as required – you may want to add some more vinegar and syrup.

* I cooked the spelt in a rice cooker with 2 1/2 cups of water and it turned out great.

** The brussel sprouts are an important taste and nutritious addition, but you may find that you prefer fewer. If that’s the case, save some of the roasted brussels for another meal and/or chop the roasted brussels in half again before tossing into the salad.

PS – After 2 or 3 servings of this salad were consumed, there was still a bit left – not enough for a full serving. I mixed it into a plain ol’ green salad and , voila, a new, tasty, even better for you salad!

IMG_5820 IMG_5822 IMG_5827

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