Lazy Day Sweet & Spicy Soup

1 large can pineapple, chunked
2 bar mixer sized cans of pineapple juice
1 cup water
1 clove garlic, minced
1/2 block extra firm tofu, chunked
2 single stalk of celery, rinsed & chopped
4 Tablespoons hot sauce
Sprinkling of Trader Joe's sweetened Nori crumbles (in the snack sections!)

In a large saucepan mix, pineapple, pineapple juice, garlic, water, tofu, celery and set to medium-high heat until it comes to light boil.  Add hot sauce and crumbles.  When celery is tender and cooked through, serve hot.

Enjoy!
<3thehappyinsomniac

Blackened Tofu

Anyone had blackened chicken?  I was in love with it before I jumped on the vegan train especially drowned in fettachini alfredo sauce.  Luckily, on accident, I created recipe of my own. 

I love it so much I have a hard time not eating it out of the pan... 

Technically I suppose it's just burned chicken, but it has a nice, crusty, seasoned layer on the outside that makes it crispy and delicious.  Enjoy!

1 package extra firm tofu
sesame oil
soy sauce
garlic, chopped
sea salt (soy sauce is saltly enough alone, so be careful)
Sprinkling of Oregano

Preheat a cooking skillet and throw in the garlic to brown.  Drain the tofu and cut into small cubes.  When the pan is hot (you'll know because the garlic will be browned lol), throw the tofu in and allow to cook for approximately 2-3 minutes or until it starts to get tender.  Spread the cubes evenly out in the pan and drizzle with a modest amount of sesame oil and sprinkle with sea salt.  Toss and allow to cook slightly until it begins to brown.  If it's not browning, you may add a bit more oil.  When the majority of the cubes are browned, add about 4 Tablespoons of soy sauce in the bottom of the skillet, and allow the cubes to soak it up. Toss until completely brown and the soy sauce has evaporated.  Remove from heat and allow to cool.

Makes a good "crouton" for salads, or a quick, yummy snack.

<3thehappyinsomniac 

Homemade Teriyaki Take-Out

Craving of the day happens to be: Chinese.  Bonus, because there are a million things in the Chinese food 'genre' that are vegan-happy.  Yay!  Tonight's choice was a borrowed recipe from the 'Vegan with a Vengeance' cookbook.  Her cookbooks rock, but it's definitely not one of the prettiest things I've made: Wasabi mashed potatoes, sticky rice with blackened teriyaki tofu & a small cabbage side salad.

Pair with:
Vegan with a Vengeance Wasabi Mashed Potatoes
Salt n' Peppa Green Beans

Homemade Teriyaki Sauce:

1/4 cup soy sauce

1 cup water

1/2 tsp ground ginger

1/4 tsp garlic powder

5 Tbsp raw sugar

1-2 Tbsp maple syrup

2 Tbsp corn starch

1/4 cup cold water

Other Cooking Stuffs:

1 pkg extra-firm tofu, drained& pressed

In a small pan, combine soy sauce, water, ginger, garlic powder (I used fresh garlic, finely chopped), and raw sugar.  In a small bowl or cup combine water and corn starch and mix briskly until thoroughly mixed.  Stir into the mixture in the pan.  Bring to a slow boil until thick, and set to simmer until served.











For the rest of the dish:
Cook rice in a pot, or in a rice cooker.  Prepare the mashed potatoes in advance.  I always add peas and corn to mine.  Chop and rinse cabbage for side salad. 
Enjoy!

<3thehappyinsomniac