Just wanted to share our very Lego vegan wedding cake. From a gluten free, vegan bakery in Ottawa, Canada (Strawberry Blonde Bakery).
Re-creating the Zizzi’s chicken dish with tofu and coconut milk instead if chicken and cream.
2 tbsp olive oil
1/2 package of firm tofu
1 package of noodles (we used gluten free)
Approx 1/2 cup sriracha sauce
1 cup spinach
1 cup cherry tomatoes (quartered)
1 can coconut milk
Soak tofu in sriracha sauce for about 20 minures. Add oil to skillet and cook tofu to desired crispiness. Add the tomatoes as and cook for about 5 minutes.
Cook your noodles in separate pot while your tofu is frying.
Slowly add the coconut milk and continue to stir. Add extra sriracha sauce to the mixture to get desired spiciness.
Once you are happy with the texture of your sauce, add spinach and cook until it begins to wilt. Add the noodles and stir until they are coated.
Found some amazing vegan, gluten free, wheat free wraps at Waitrose (Quinoa and Chia seed wraps).
I made a lot of guacamole and spread that on the wrap.
For the guac:
5 cloves of garlic, minced
Sprinkle of dried basil
Squirt of lemon juice
Mash all of the ingredients into to avocado!
For the filling:
1 yellow onion, thinly sliced
6 white mushrooms, sliced
Put these into a pan and sprinkle with:
Approx 1 tbsp of chili powder
1 tbsp of cumin powder
Stir that all together and cook on medium high, stirring constantly. Add 1 tbsp of water as you’re cooking so the veggies don’t stick. Add 1/2 can of kidney beans.
You’ll need a cup of cooked rice. I used leftover quinoa mix (red, white, and brown rice). Add this in when your veggies are cooked to your liking.
Add 1/2 cup of nutritional yeast and some water (1/4 cup) and stir until the water has evaporated.
Not the greatest pictures so please forgive me. But the taste was superb!
Please take a minute to donate to this cause. Every penny counts!
This illness has taken so many people from us. In memory of those who have lost this battle and for those who are facing it now, I’m stepping to find a cure!
My fiancé and I are apart for our 4 year anniversary, however we decided to have a Skype meal together. So, I present the falafel wrap!
Step 1: buy falafel mix. Got this one from Holland and Barrett.
Follow the directions and mix up your falafel, and bake.
Create your avocado/guacamole filling.
1 small red onion, finely diced
4-5 cherry tomatoes, diced
Pinch of basil
Pinch of garlic salt
And mix that up!
Grab a pita pocket and stuff it! I used spinach, the guacamole, cucumber, and obviously the falafel!
Get out your slow cooker!! I made this recipe. Thank you delishknowledge for the recipe!
I followed the recipe almost exactly…except for the garam masala…I couldn’t find any that didn’t have a peanut warning on it. So I did add extra salt and black pepper.
1 package firm tofu (pressed and cut into cubes)
1 can on chickpeas (rinsed and drained)
1 cup tomato puree
5 cloves of garlic (minced)
2 red onions (peeled and diced)
1 can of coconut milk
1 tbsp curry powder
1 tsp chili powder
1/2 tsp ground ginger
Salt and pepper to taste
Heat up a large saucepan with a bit of water in it. Add your onion and cook until translucent.
Add the minced garlic and stir for about 2 minutes.
Slowly add in your coconut milk, mixing as you add it. Finally, add the tomato puree and your spices and stir to form a creamy mixture.
Pour your chickpeas into the slowcooker and then add your tofu to the slowcooker. Pour your sauce over top.
Cook on low for about 3-4 hours until it reaches your desired consistency. I stirred throughout so the tofu would absorb enough of the sauce.
Serve on rice, with a side of naan. I opted for salad instead!