Easy Black-Bean Stir-Fry

This was a super quick and simple dinner. The noodles are these cool 100% millet noodles that I found in a Chinese grocery store. They were great, and they are slightly yellow in colour so they kind of look like egg noodles.

The stir-fry is Soy Curls, carrot, celery, ginger, and black bean-garlic sauce from a jar.

Green Salad with Pesto-baked Tofu

Mixed baby greens, grated raw beet, grated carrot, tomato and slices of tofu baked with pesto.
I'm not sure what the dressing was.. probably olive oil, white wine vinegar, nutritional yeast, salt and pepper.

Lemon Macadamia Wedding Cake

I got married on the 1st- and this was my wedding cake! It is the lemon cake recipe from [here], including the lemon curd center, but we used an icing that we invented made with icing sugar, macadamia nut butter, coconut cream, and shortening. My friend Courtney made it for us- and it was amazing! The roses matched my bouquet.

Lemon Biscotti

These biscotti are for my wedding favours. We're making 3 flavours of biscotti, and this is first one. I followed the recipe exactly and they turned out perfectly!

Here is the recipe, copied from this link: http://www.vrg.org/journal/vj2005issue2/vj2005issue2biscotti.htm

Lemon Biscotti

3 cups unbleached flour
1/2 cup sugar
1/2 teaspoon baking powder
1/2 teaspoon baking soda
Zest and juice of 1 lemon
1/2 cup melted coconut oil
Flax seed egg replacer for 3 eggs
1/4 cup agave nectar
2 Tablespoons Malibu rum
1/2 Tablespoon vanilla

Preheat oven to 350 degrees.

In a large mixing bowl combine flour, sugar, baking power, baking soda, and lemon zest. Blend well.

With a hand blender, mix lemon juice, oil, egg replacer, agave nectar, rum, and vanilla. Blend until smooth and creamy. Make a well in the dry ingredients and pour the liquid ingredients in. Mix until a stiff dough forms. Try not to overmix the dough.

Form into two logs. Lay on a parchment-lined baking sheet and flatten the logs’ tops. Bake for 30 minutes. Logs should give a little, like a cake, when they are done. Remove from oven and let cool for at least half an hour.

Lower oven temperature to 325 degrees. Cut the logs in slices on the slant, about 1/2-inch thick or more if you like thicker biscotti. Lay biscotti flat on a pizza screen or baking sheet. Bake for 25-30 minutes. If you use a baking sheet, turn the biscotti halfway through baking. Biscotti should be crisp and lightly browned.

Herbed Tofu Baguette Sandwich

A yummy lunch after grocery shopping. Organic baguette with baby spinach, bulgarian roasted red pepper spread, and tofu marinated and fried in olive oil, white balsamic vinegar, italian spices and dijon mustard.

Also, this recipe isn't pretty enough to take a picture of , but it's a favourite of mine (without the cheese, of course): http://www.foodtv.ca/recipes/recipedetails.aspx?dishid=9108

Chickpea Cutlets for lunch

I've probably posted these cutlets before, but it's a good recipe.. go make it if you have Veganomicon! They are made with both chickpeas and gluten flour, so they are packed with protein... and deliciousness!

Spinach-Chickpea-Sundried Tomato Quinoa Bake

Sorry, the pic sucks, it was too dark and I had to photo-shop it- I promise this meal tastes better than it looks!

I actually wrote it down the ingredents for once:
2 cups raw quinoa
approx. 3 tbs chopped sundried tomatoes in oil
1 tbs oil from the sundried tomatoes (or other oil)
1/4 cup nutritional yeast
3 1/2 cups veg broth
1 package frozen chopped spinach, defrosted
1 19oz can chickpeas
a pinch of garlic powder
a pinch of salt

Stir together and cook in a big baking dish, covered, for 45 mins or until it looks good.
I saw a non-vegan recipe like this with egg- I wonder what I could use to make this stick together..

Spinach Salad

Sometimes salads are awesome. Here is one made from organic baby spinach, raw sunflower seeds, cubes of baked tofu, english cukes, and a vinegrette made from white wine vinegar, toasted walnut oil (my new favourite thing in the whole world), and maple mustard. Woo!

Purely Decadent Coconut Milk Ice Cream

I found the Purely Decadent coconut milk ice cream here (at Rainbow Foods)! It is the BEST vegan ice cream I have ever tasted - including the stuff I've made myself in my ice-cream maker! We had the cookie dough kind and it was fabulous. I love that it is made with agave nectar instead of sugar! (Agave has a low glycemic index so it doesn't affect your blood sugar like refined sugar does.)

Potato Soup with Tofu Bacon and Chives

I must say, I'm quite proud of this soup. It's cheap, easy and totally delicious. The soup is just diced onion softened in olive oil, about 6 chopped potatoes and vegetable broth (from cubes). I used to hand-held blender to blend it up after the potatoes were soft.
The bacon tofu: chopped tofu, tamari, a few drops liquid hickory smoke, garlic powder, fried in a bit of olive oil. It's topped with chives and a bit of soy cheese, and tah-dah! Baked-potato type soup!