I love oranges and I love tofu so why wouldn’t I try this recipe out?
Between the orange juice in the sauce and the orange zest, you can definitely taste the orange in this ! As far as crispiness goes, I didn’t get a crispiness but I did enjoy the texture that got added to the tofu. I don’t think the sesame seeds really added anything but the green onions did add color, a different texture and a nice sharp flavor to the dish.
This recipe came from Make It Vegan by Ashley Hankins, you can get the cookbook on Amazon and Barnes and Noble at least.
I was not paid in any form to mention the cookbook, recipe, Amazon or Barnes and Noble.
With a recipe title like that, how could I not want to try it ?
This wasn’t as good as I was hoping it’d be but it’s good enough that I’d like to try making it again with some variations. One, I’d skip the parsley, it adds color but not enough flavor and secondly instead of using bottled cajun seasoning, I’d try their recipe for cajun seasoning. It isn’t shown in the picture but I sprinkled some crushed red pepper flakes onto this for a little bit more flavor and thought it improved the dish. Don’t know when I’ll get around to trying this again, but when I do, I’ll let you know !
I had to go to Savannah for some car repair and while the car was worked on, mommy and me hung out at Barnes & Noble and we just couldn’t help ourselves and ended up getting some new vegan cookbooks !
This recipe is great for both people who love spicy foods and want more of a mild dish. You definitely get flavor and texture in the meal but until you bite into a chile de arbol, you really don’t get any spiciness but once you do take that bite, oh man did it bring the heat ! I knew I’d be passing off my bell pepper pieces to mommy so I doubled the 1-inch green onion segments and there was still plenty of sauce to coat everything. You have to make up a batch of their Crispy Baked Tofu for this recipe and the tofu does live up to its name, it is crunchy… until it gets coated in the sauce. While it does lose the crunch factor, it doesn’t feel soggy or mushy and in fact actually has a bit of meaty texture to it. Mommy and me loved this and I hope y’all will too !
I got this recipe from Make It Vegan by Ashley Hankins (you can get it from Barnes & Noble but it’s also available through Amazon).
I wasn’t paid in any form to promote this recipe, the cookbook, Barnes & Noble or Amazon.
I love tacos and when I saw all the spices they had going into this, I really wanted to try it out !
So I’m not gonna lie, either in my attempt to get browning or because I left the skillet on the stovetop even after turning the heat off, the vegan chorizo was a little dry but still full of flavor. A squeeze of lime juice added enough moisture to the chorizo and even more flavor to the taco. Even with the browning, the chorizo was a little on the soft side so the red onion slices added a nice crunch to the dish. Please do not make the same mistake I did when it comes to the pulsing part of the instructions. I got a little iffy on whether all three ingredients were chopped so I pulsed it just a little bit longer when I should’ve just stopped where I was at. There’s gonna be stirring around that will break up the mixture even more and because of how much I pulsed, some of the chorizo was so small and crumbly, I couldn’t even keep it in the taco, it just kept spilling out ! The cilantro did add a pop of color but I don’t think it added much flavor so for anyone out there who doesn’t like cilantro, you should still try this taco out ! Just a couple of ingredient notes, 1.) I used regular chili powder instead of mild and 2.) between Mexican oregano and oregano, I used Mexican oregano.
If you’d like to try and make this yourself, click here.
I was not paid in any form to mention this recipe.
This might be the best meat substitute burger I’ve ever had !
I cooked these in a cast iron skillet and was a little afraid I’d burned them ’cause of how some parts looked but there was no burnt/bitter flavor, just a great crust on the burger ! The recipe calls for vegan chipotle mayo but my town doesn’t offer that so I took 1/2 cup of plain vegan mayonnaise and combined it with close to 2 tablespoons of minced chipotle in adobo sauce. Mommy and me both loved the texture of the toasted potato buns, the crust on the burger patty and bite of the pickled jalapeno slices. I don’t know how much the finely chopped onion, minced garlic, ground cumin or ground coriander mixed into the patty contributed to the deliciousness of the burger but I’m they were in there. The patty mixture was also supposed to have chopped flat-leaf parsley but I forgot to get it when I went grocery shopping. I loved how this turned out too much to try it again with the parsley in fear of it not turning out as good. The smokiness of the chipotle mayo, the spiciness of the pickled jalapenos and the freshness of the tomato slices and shredded lettuce… it makes me salivate just thinking about it ! Another bonus to this, we had some leftover patties that we refrigerated and then microwaved, and the burger tasted just as good as it did fresh out of the skillet !
This recipe came from Impossible The Cookbook.
I wasn’t paid in any form to promote this recipe or the cookbook.
I had some extra-firm tofu that was close to expiring and had a hankering for something Asian so this recipe sounded perfect to me !
It’s not in the picture but this recipe called for 5 dried red chilies (I used chile de arbol) and I swear y’all, I cooked it for the time listed and I guess the heat was higher than whatever they used (recipe never does say) ’cause the chilies looked black ! I had cut off the stems before they went into the skillet so the dish still got a nice level of heat to it but I refused to bite into any of the actual chili peppers in fear of the level of bitterness they could’ve had. The bell pepper still had some crunch to it even after I was done cooking but I was okay with that since the tofu was seared but not crispy. This was really delicious but next time I think I’ll double this recipe so I can get the portion size I’d really like (it’s supposed to serve 4 but the three of us polished it off no problem).
Oh yeah, the recipe never gives an exact size for cutting the tofu but I went for roughly 3/4-inch sized cubes.
If you want to try this out for yourself, click here.
This is supposed to serve 4 but I’d recommend doubling it ’cause it tastes so good you’re not gonna be happy with their serving size !
The recipe gives you some options for what mushroom you can use, as long as it was “meaty” so I went with cremini mushrooms that I cut into thick slices. Anyone who’s cooked mushrooms knows that they shrink in size after getting cooked (almost as bad as spinach) so that’s why I tried cutting them into 1/2-inch to 3/4-inch thick. The recipe says to cook the yellow onion until softened but not necessarily soft so I moved onto the next step while the onion still had some crunch. I also didn’t want the minced garlic to burn so I just added it in near the end of the cook time for the onion. I loved the finished textures of the mushrooms, yellow onion slices and 2-inch green onion segments but the sauce is what really makes you want to eat this and not stop ’til your plate’s empty !
If you want to make this yourself someday, this recipe came from 30-Minute Vegan Dinners by Megan Sadd, you can find it on Barnes & Noble, Amazon and probably some other places as well (between the first two though, Amazon is cheaper).
I was not paid in any form to mention this recipe or the cookbook.
Mommy came across this recipe and wanted to try it out. Gotta say, I’m glad she did !
So this isn’t deep-fried but the peppers, onion and potatoes do get cooked in a bit of oil in the skillet ! We did add more cumin and black pepper than the recipe listed to make it better but otherwise there was nothing wrong with this recipe for us !
This recipe came from Fast & Easy Vegan Cookbook by JL Fields.
I wasn’t paid in any form to promote this recipe or cookbook.