Bowl Fever

I’m still obsessing over my food from Aux Vivres. My project over the last couple weeks has been trying to replicate some of their bowls! Oh boy, their bowls are awesome and make you feel like Popeye after you’ve eaten one.

Here’s my Dragon Bol dupe!

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Shredded carrots, beets, red cabbage, rice, greens, grilled tofu, and “dragon” sauce.  For the sauce, I used this recipe, which is tasty but didn’t quite hit the mark on authenticity.  Still, absolutely worth making.  Here’s the translation, as the recipe in the link is en Français:

1/4 cup nutritional yeast
3 tbsp tablespoons olive oil
2 tbsp tablespoons maple syrup
2 tbsp tablespoons soy sauce (or tamari)
2 tbsp water
2 cloves garlic, crushed

And here’s Trevor’s dupe of the Bouddha Bol…

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Steamed broccoli, lots o’ greens, rice, shredded carrots, grilled tofu, sesame seeds, and absent pumpkin seeds and sauce.  For the sauce, we used the ninja carrot ginger dressing from Vegan Eats World, which the author has kindly posted on her blog.

We ate these for DAYS.  The good thing about bowls is you basically just do prep for them and then assemble as needed.  So yum.  And an easy way to pack a ton of veg into your life!

We’ve been enjoying barbecuing tofu lately, too, and Trevor did some up in the ginger beer tofu marinade from the new cookbook Salad Samurai.  Man, Terry Hope Romero is killin’ it with this one.  It’s so full of deliciousness, and everything we’ve made so far has come together really quickly, which is great for week nights.  Served with some Caribbean-inspired red beans and rice, this was mighty filling and protein-rich.

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Also, cake happened this week!

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I had an itch for cake soooo badly.  Work has been crazy stressful and I just wanted some damn cake so badly at 8:30 at night on a Tuesday.  But no dang flour in the house!  Then I remember I read about this flourless chocolate cake recipe and it sounded pretty good.  I’m usually pretty skeptical of gluten-free stuff, but this was so good and fudgy.  A tiny piece is all you need.

I got the recipe from here, and topped it with a simple chocolate glaze (icing sugar, a bit of cocoa powder, soy milk) and of course sprinkles because I just love them.

Gigantic Salads

When you think salads, you might think summer food; cool, crisp and doesn’t require much cooking.  I love salads in the summer but I love salads in winter, too; they provide a nice break from the heavy foods we all tend to eat this time of year.  This one was livened up and made a bit more filling with the addition of sautéed vegetables and baked tofu.

From the bottom up, we’ve got mixed, crunchy salad greens, a layer of a baby spinach, sautéed zucchini, carrot, onion and yellow peppers, croutons, baked tofu (using my method from here), a sprinkling of sunflower seeds and the Sanctuary Dressing from Appetite for Reduction, which is a ranch dressing.  Yum!
– Crystal

Cauliflower Red Lentil Curry

Why don’t I make this recipe more often?  It’s so good – from Veganomicon.  It’s got caufliflower, red lentils, parsnip and a ton of spices in it, it’s so flavourful and really tastes even better the next day.  On top of it is a few pieces of Masala Baked Tofu from Appetite for Reduction.  Chewy, spicy, and a nice addition to the creaminess of the curry.

The salad is just simple but features a dressing that I heard some of my vegan friends talking about on Facebook – a mixture of vegenaise, soy sauce and nutritional yeast to taste.  I thinned it out with a bit of water, too.  WOAH MY GOD.  Best salad dressing ever.  Ever.  I could drink it straight up, probably.  But I won’t.  In the salad is some cherry tomatoes from my balcony and some peppers given to us from Trevor’s friend.
– Crystal