Kinako shake

Kinako is toasted soy flour used in many Japanese sweets.

Kinako Shake

Silken tofu (about 2 slices of a tetra pack)

1 c soymilk

1-2 T Kinako powder

1 T Molassas

dash cinnamon (optional)

Combine all ingredients in blender until smooth.

Enjoy!

Pad Thai Sauce, used 2 ways

Pad Thai Sauce

1/4-1/3 cup Tamarind (puree or reconstituted)

1 T Tomato Paste

1 T Peanut Butter

fresh ginger, garlic and Sriracha to taste

Fried rice with broccoli, red pepper and TVP.

Granola bars for the road

Super easy granola bars, for that “I-really-want-a-candy-bar-but-I’m-going-to-pretend-this-is-healthier” feeling.

1 cup oats

1/4 cup brown rice syrup

1 T molassas

2 T Peanut Butter

1/2 spices (I used a combination of cinnamon, ginger, nutmeg and cardamom)

Add-Ins (optional) I used currants and flax seeds but any dried fruit, nuts or chocolate would be good.

Toast oats lightly. this should only take a minute until they start to darken.

In saucepan combine all other ingredients, stirring constantly over medium heat until peanut butter is dissolved.

Add oats and add-ins.

Remove from heat after a couple of minutes.

At this point you can drop them into cookes, shape them into logs or press into a pan to cut later.

Place in the refrigerator (or freezer if you’re impatient) for around 5 minutes until firm.

Make around 5 bars.

Cauliflower Patties

Today I had a head of cauliflower and 2 chutneys my mother gave me for Xmas sitting in the cupboard.

Bam! spiced Cauliflower Patties

Cauliflower Patties

1/2 head cauliflower, steamed and mashed

1/3 cup cooked brown rice

1/4 cup chickpeas

3-4 Tablespoons chickpea flour

1 Tablespoon cornstarch

1 teaspoon each curry power, coriander

1/2 teaspoon ginger powder

1/4 teaspoon each tumeric, cumin, cardamom

Salt and pepper to taste

(if you are less lazy/ have been to the grocery store in the past week garlic, ginger, peas and onions would make excellent additions.)

Mash the cauliflower well and combine all ingredients with a food processor if you’re bougie or a fork if you’re punk rock, adding just enough chickpea flour to make it “sticky”

Form loosely into patties with your hands if you don’t mind getting a little dirty, but you can also just slam it down with a fork if you like things a little more free-form.

Fry in olive oil over medium-high heat for a few minutes on each side.

Serve with your preferred chutney.

Makes 8 patties.

Hijiki Tofu dinner@Dojo

I desperately need to put myself on a tight budget.

Luckily the Hijiki Tofu Dinner at Dojo on NYU campus is only $5 and really hits the spot. I find myself fantasizing about it is class.

It also comes as a sandwich for only $4.

Word.

Mission Impossible.

January has been a crazy month.

This month I have worked in DC, lived in Philly and moved to Brooklyn to start grad school at NYU.

The one constant has been amazing vegan food.

I’ve said my goodbyes to my last Tofu Hoagie in Philly and am now on a Holy Mission to eat New York for all it’s worth.

(Even though I can’t afford it and should probably be studying instead.)

A brief tour of the state of my mission so far:

Zen Pizza @ Cafe Viva (Broadway at 97th), an Upper West Side favorite.

CafeViva is all vegetarian, with many vegan options and offers Whole Wheat and WheatFree crusts. The Zen is  “green tea herbed miso-tofu, green tea basil pesto, shitake mushrooms, maitake mushrooms, carmelized onions, sundried tomato, roasted garlic on a green tea herbed spelt crust (super anti- oxidant pizza)”

I don’t even like mushrooms and this thing is amazing

CafeViva also offers VeganTreats.

(The picture doesn’t really do it justice, but) this is the Soul Chicken Sandwich @ Red Bamboo on West 4th st.

Red Bamboo is already a favorite of mine, and I am so happy it is right on NYU campus.

They offer a nice lunch menu from 12:30-4 for $6.50-$8.50

Speaking of campus, the DosaMan has a cart @ Washington Square Park.

This was one of the more expensive dosas at $6. I honestly wasn’t crazy about it, but I think some of the simpler dosa would be better so I’ll definitely five it another try.

This Saturday I headed to Brunch at Organic Grill (1st ave at 8th)  for Tofu Rancheros (w/ Daiya!)

It was good if not great, but they have an interesting menu, Kombucha, and a case of raw and vegan sweets, so I’m sure I’ll be heading back.

Other forerunner in my favorite is Atlas Cafe (2nd ave btw 4th&5th).

Yes, that is a cafe packed FULL of VeganTreats.

Atlas has a wide range of breakfasts, sandwiches, salads, crepes and smoothies which I NEED to systematically try.

Last but not least:

CakeShop (153 Ludlow)

I haven’t tried anything besides their tea, but I hear they have vegan cupcakes. It’s a great place to study!

Tofu Kimchi Tacos

Once upon a time, I read about this. Not only did it excite my love of foodfromtrucksfuckyeah, but Kimchi Tacos! Just say it.
I was intrigued. And then promptly forgot.

Fast-forward many months later when today I found a jar of Kimchi in my fridge. The idea of Kimchi Tacos had been festering in the back of brain and today was finally it’s chance.

Korean food often includes many various dishes which I am often too lazy to make before I start eating. But given the time, it’s worth it, and most of the dishes can usually be prepared ahead of time. This could be done with endless variations of vegetables: cucumber, bean sprouts, carrots, bok choy, etc. I will experiment more next time, I bet it’s delicious with tempeh!

Vegan Kimchi Tacos
serves 2 ish.

Whole Wheat tortillas
Kimchi (many brands of kimchi are NOT vegetarian, be sure to check)

Marinated Tofu Stips
-1/2 block tofu
-1 T. Sesame Oil
-1 T. Soy Sauce
-1 T. Rice Vinegar
-1 t. Agave nectar

Miso-Kale
-4 or 5 leaves of Kale
-1 T. Miso
-1 t. Soy sauce
-1 t. Rice vinegar

Sweet Gochujang Sauce
-2 T. Gochujang (Korean spicy sauce)
-1 T Agave Nectar
-1 t. Mirin

To prepare to Tofu Strips:
Thaw frozen tofu and squeeze out any liquid before cutting into strips. Combine all liquid ingredients to form the marinade and add the tofu while preparing the other components. Fry tofu in sesame oil on med-high heat until crispy.

To prepare the Miso-Kale:
Blanch Kale and set aside. Combine miso, soy sauce and vinegar until smooth. Toss with Kale until covered.

To prepare the sauce:
Combine all ingredients until smooth. Sauce should be thick but pourable.

To Assemble: Arrange Tofu, Kale and a generous portion of Kimchi on tortilla and drizzle sauce to taste.

Hot, messy and delicious.