Recipe-looza

The other night I decided to get creative in the kitchen. I'd been so consumed with trying out recipes from other blogs that I hadn't taken any time to create something of my own in quite a while. Since I knew I needed a good dose of protein, I started by pulling out my nutritional yeast. For those of you who don't know, this is a magical powder that is protein packed and tastes like cheese when you mix it with just about anything. Check it out! I have a big container from Whole Foods, but they have smaller ones too if you'd just like to sample it. I think it can be found at regular grocery stores as well.

Green Curry Tofu
1/2 block extra firm tofu
1 c. Trader Joes frozen brown rice, heated
1 c. broccoli/bell pepper/any veggies you like!
1 tbsp. worcestershire sauce
2 tsp. Bragg's liquid aminos (or soy sauce)
4 tbsp. nutritional yeast
1/2 c. Trader Joes' Thai Green Curry Sauce
     [or just use any stir fry sauce you have on hand - get creative!]

First, roll the tofu in some paper towel and press until most of the water is released. Next, spray your pan with cooking spray and turn on medium heat. Lay the tofu in the pan and let cook until browned on one side. Flip and let the other side cook until also browned. REDUCE HEAT to low. Drizzle on worcestershire sauce and liquid aminos, and flip tofu until thoroughly coated. Remove tofu from pan. In same pan, add veggies and sauté for 3-5 minutes, letting veggies gather leftover liquid and burnt tofu bits. In a separate bowl, combine brown rice, nutritional yeast, and green curry sauce. Remove veggies and place on top of rice mixture. Top with tofu. Enjoy!

Green curry tofu made with red bell pepper and roasted squash. Personally, I like it with broccoli better, but just use what you have on hand!

My green curry tofu for 2. Gorgeous fall colors galore!

Makes 2 servings.

Nutrition Facts:
310 calories
14 grams protein

In addition, Michael and I enjoyed a fabulous dessert after dinner last night. One of the hardest things for me to "give up" for being vegan was ice cream. It was one of the main reasons I couldn't stick with veganism the first time I tried to convert. Now? I hardly ever crave it. When I do, there are delicious (but expensive) vegan ice cream options, or this delicious homemade banana soft serve! It truly is GOOD.

Banana Soft Serve
2 frozen bananas
1 tsp cinnamon
2 tbsp. PB2 Chocolate/Powdered Peanut Butter
     [you can use regular powdered peanut butter/regular peanut butter + cocoa powder]

Slice frozen bananas into 1/2 inch chunks and place in food processor. Add cinnamon and powdered/regular peanut butter. Blend until creamy. I topped mine with a peanut butter sauce (combination of regular powdered PB and almond milk), some hemp seeds, and a sprinkle of cinnamon. AMAZING!

*This worked particularly well this time because the bananas weren't quite all the way frozen. If you're having difficulty blending it until creamy, you can drizzle in some almond milk.

Makes 2 servings.

Nutrition facts (plain):
125 calories
3 grams protein

Nutrition facts (with PB sauce topping + hemp seeds)
215 calories
8.5 grams protein

I hope you enjoy these great recipes, and maybe even consider topping your pumpkin pie with some vegan banana cinnamon ice cream this Thanksgiving!

Cheers,
Vegan [Wanna-Be] Housewife