Happy to Be Back Sushi

So I've been gone. Again.

I broke my computer. Again.

But Now I'm back! And I made some sushi!

Super Unhealthy Sushi

Ingredients:
Sushi Rice, prepared
Eggplant, cut into sticks
Tofu, cut into sticks
Carrots, grated into matchsticks (I have a julienne grater)
Scallions, bottom cut off
Sesame Seeds
Rice Chex
GF flour mixed with soy milk to form a pancake like batter
Oil, for Deep Frying
Nori
Vegannaise
Sriracha sauce

Directions:
Heat the oil on the stove.
Take your Rice Chex, and crush to form tempura like flakes with a rolling pin.
Coat the tofu and eggplant in your Flour and milk mixture, and then quickly toss with the rice chex flakes.
Deep fry the tofu and eggplant until golden and crunchy.
Spread the rice onto the sushi, and sprinkle with sesame seeds. Top with a scallion, carrot strips, and some tofu and eggplant.
Roll the roll and slice into pieces.
Mix together some vegannaise and sriracha sauce to form a spicy mayo dip.
Enjoy!

Delicious Eggplant Garlic Pasta

I always love serving people food that's not noticeably vegan. What do I mean? I mean food that would be vegan anyway, even if it was made by non-vegans.

It's always nice, when dealing with skeptics over food, to serve things that would be vegan anyway, like this sort of pasta dish, as it lulls them into a false sense of security that nothing is changing... and that's when you can snag them to change their minds on veganism!

As a note, I half did this at the wedding, which was completely vegan, and put half dishes that would have been vegan anyway (veggie samosas, veggie sushi, etc) and then put in things that were more out there, but still delicious (spicy marinated tofu satay, vegan cheese sauce on nachos, etc) And I had several comments to the tune of "If I ate like this all the time, I could be vegan too, I think." To whit I'd reply "I do, and I am!"

But onto the recipe!

Eggplant Garlic Pasta

Ingredients:

3 cloves garlic, crushed and chopped fine

1 tbsp olive oil

1 small eggplant, cubed

1 cup mushrooms, sliced

1 tomato, diced

2 spring onions, sliced

1 serving of cooked pasta of your choice (I used quinoa pasta!)

White wine, salt, pepper (to taste)

Baby spinach leaves, for garnish/serving with (optional)

Directions:

Heat the oil in a frying pan. Add the garlic, and cook until fragrant. Add in the mushrooms, and continue to cook until they start to give off liquid. 

Add in the eggplant, frying until cooked through. Add a dash of white wine (optional, but so good!)

Add in the tomatoes and spring onions, cooking for about 1 minute to lose the raw taste. 

Finally, add in the pasta, tossing together, and add more white wine and the salt and pepper if desired. Cook until the wine liquid dissapates. 

Serve with baby spinach, or a salad, if you want (or are trying to impress someone!)

Pancake Coated Eggplant

I have been ridiculously busy lately, I apologize for my shoddy blog-keeping. My whole personal life in in shambles because my professional life is so busy! Good times!

However, I did make this for my early dinner tonight, and it was bloody delicious, so Enjoy!

Cheezy Pancake Coated Eggplant
Ingredients:
2-4 Slices of eggplant, about 1/2 inch thick
1/2 cup pancake mix (I use bisquick, but whatever you like is fine!)
1 1/2 cup soy milk
1 tbsp nutritional yeast
1 tbsp olive oil
1/2 cup Daiya Mozarella Shreds

Directions:
Pre-fry the eggplant for about 30 seconds on each side, or microwave for a minute or so, until softened.
In a bowl, mix the pancake mix, soy milk, nutritional yeast, olive oil, and daiya. (You may need to add a bit more soy milk to get it goopy enough, depending on your mix! Also, you might need a bit less, so add it a bit at a time and mix until it's a dippable consistancy)
coat the eggplant slices in it, moving to a non-stick frying pan and frying until the batter is cooked on both sides. The coating of the eggplant is similar to how you would coat for french toast, but make sure to get some of the cheese shreds on it!
Repeat with all the eggplant. If there's any batter left, you can cook them up like pancakes! Delicious!
I like mine with Ketchup! :)

Tiffin Lunch #2

So the greatest thing you can EVER pack for lunches are leftovers.

Leftovers tend to taste fine the next day, and by bringing them to school/work you prevent forgetting about them in the recesses of your fridge and finding fuzzy mystery used-to-be-food in a container. Never cool.

When I was little, my dad used to make leftover sandwiches for me from time to time. Whatever he'd made the night before he'd slap between two layers of bread and call  it a sandwich. Some were more successful than others. (Mac and cheese sandwich the other kids are jealous, baked bean sandwich and you get made fun of!) While this is fun occasionally, I tend to avoid sandwiches because you get caught in the PB&J trap when you're a vegan. Once in a while it's yummy, but every day, not that great!

Without further ado:

Tiffin Lunch #2- Leftover Salt and Pepper Spicy Dinner!

Layer 1

Layer one is brown rice with peas, mixed with some tamari and sesame oil, and topped with sriracha sauce. If it was for me, I would forgo the sriracha and sprinkle on a few red pepper flakes, but Matthew loves his spice!

Layer 2

Matthew's favorite apple slices again, but instead of cinnamon, a little bowl of mixed up peanut butter and vegan hazelnut/chocolate spread. (Basically vegan nutella) Nom nom! 

Layer 3

Layer 3 is my most complex this lunch. Divided with some plastic sushi grass, on one side we have coleslaw mix topped with the following dressing, a recipe by my good friend Dani:

Dani's Thai Style Dressing

Ingredients:

1 tsp sesame oil

1 tsp rice vinegar

1 tsp agave nectar

Directions:

Put all ingredients in a jar with a lid. Shake to mix. Top salad with it. 

On the other half is salt and pepper tofu and eggplant, which is easy to make, and SO DELICIOUS. 

Salt and Pepper Tofu and Eggplant

Ingredients:

1/2 block medium firm tofu, pressed and cut into squares

1/2 medium eggplant, cut into squares

2-4 tbsp cornstarch

Salt, Pepper, and Red pepper flakes to taste, but be generous

Oil, for deep frying. 

Directions:

Mix the cornstarch and spices into a large freezer bag. Dump the tofu and eggplant into the bag, and shake to coat with all the goodness. Set aside for now. 

Heat up oil in a pan on medium high. (Stick the handle of a wooden spoon into it to test. If bubbles form, the oil is ready!)

Fry the tofu and eggplant in batches for about 1 minute, until they turn brown and crispy on the outside. 

Drain on paper towel, and enjoy!

This made enough for 2 people to have for one night, and the amount you see for Matthew's lunch the next day. 

Happy Eating!