Tuesday, November 30, 2010

Artichoke Dip

We have a tradition (carried over from the hub's family) of making dips & munchie-type foods to eat while we do our Christmas decorating. In the past, a lot of these dishes have had non-vegetarian ingredients. So, we tried something new this year. We had tofu with a variety of dipping sauces. We tried to make gingerbread cookies, but failed miserably. Anyone else have gingerbread dough end up goopy? And we made this artichoke dip, which was horrible for us, but a nice treat. It was especially good on some toasted bread. Enjoy!

1/2 cup mayo (I used lite)
1/2 cup sour cream (I used lite)
1 cup grated Parmesan cheese
1 (14-oz.) can artichoke hearts, drained
1/2 cup minced red onion
1 tablespoon lemon juice
Salt & pepper to taste
Directions: Preheat oven to 400 degrees. In a medium-size mixing bowl, stir together mayo, sour cream, Parmesan cheese, and onion. When these ingredients are combined, mix in artichoke hearts, lemon juice, salt, and pepper. Transfer mixture to a shallow baking dish. Bake at 400 degrees for 20 minutes, or until light brown on top.

Monday, November 22, 2010

Green Monster

What did you have for breakfast this morning?

The hub made me this.
kale + banana + peanut butter + almond milk = green monster smoothie

It wasn't as smooth as I normally like my smoothies, but the taste was good. Really, all I could taste was the peanut butter and banana. But, I'm going to try to stick with it this week (at least until we travel out of town for Thanksgiving) & see if it really does give me the energy boost that it's supposed to.

Have ya'll ever tried a green monster?

Monday, November 15, 2010

An Early Thanksgiving

We are doing Thanksgiving with the hub's family this year. So, my meat-and-potatoes family made the trip from Illinois to Michigan for an early Thanksgiving this past weekend. They were a little nervous at the thought of having a vegetarian Thanksgiving, but it went off without a hitch! (They even tried tofu while they were here!) And we got to test out a few new recipes that will definitely be making the regular rotation. Enjoy!


The Menu:
lentil loaf, mashed potatoes, cornbake, green bean casserole, cornbread stuffing, veggies, salad, rolls, and banana pudding & pumpkin pie for dessert! Plus, we had a variety of yummy appetizers sitting out before the meal, including spinach dip, a cheese ball, crackers, Chex mix, ya know, the usual appetizery goodness.


For the main dish, we tried out this lentil loaf and it was so yuuuummm. I followed the recipe exactly (besides putting a bit of BBQ on top) & it came out a little dry. Next time, I'll at least double the amount of crushed tomatoes. I had some of it cold the next day & I bet it would make an excellent meatloaf-type sandwich.

And since Thanksgiving just isn't Thanksgiving without good old fashioned pumpkin pie...
we had some of that, too!


But, we used this recipe, which incorporated tofu. I used soft tofu for one pie & it was perfect. I used silken tofu for the other & it was good, but the texture was a little bit off. (The above photo was the silken tofu.) Additionally, I used 2 teaspoons of pumpkin pie spice and 1 teaspoon cinnamon for the spices. This was so easy & yummy that we'd be crazy not to make it again. For realz.

I think our first vegetarian Thanksgiving was a success & I'm super excited to try the new recipes again soon. What about you, friends? What dish on the table makes Thanksgiving Thanksgiving for you?

For me, it's the cornbake. :)

Monday, November 1, 2010

Tofu

The hub & I were once intimidated, but we've acquired a newfound confidence that has us cooking tofu about once a week. So easy, versatile, & yummy! So far, this has been our favorite recipe. We've changed it quite a bit from the original to make it easier & more cost effective.
16-oz. package extra-firm tofu, drained and pressed
Olive oil for frying
1/2 cup flour
Salt, pepper, garlic powder, chili powder, to taste
Directions: Freeze tofu & thaw completely (this step is optional, but it gives the tofu a more 'meaty' texture). Cut tofu into 1/2-inch slices and then again in 1/2-inch wide sticks. Put several paper towels on a plate, place tofu on top in a single layer, top with more paper towels and an additional plate. Place some kind of weight on top to press the water out (a carton or two of almond milk works great!). Mix the the flour & spices (I really just eyeball everything). Toss the tofu pieces with the flour mixture & fry them in a bit of olive oil. Ta-da!

The hub and I have been whipping this up with a bit of rice and having a 'dip sampler' of sorts for the tofu sticks. So far, spicy mustard & teriyaki sauce are the favorites. :)
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