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yackattack: Had a filling lunch of avocado, tomato, & shredded zucchini on toasted sourdough, topped with salt, pepper, garlic powder and dulse flakes. Not pictured: small cup of yogurt with almonds. Yum! (Taken with Instagram)

yackattack:

Had a filling lunch of avocado, tomato, & shredded zucchini on toasted sourdough, topped with salt, pepper, garlic powder and dulse flakes. Not pictured: small cup of yogurt with almonds. Yum! (Taken with Instagram)

free-sunflower-soul: Sunday breakfast before work! I hope everyone has a beautiful day

free-sunflower-soul:

Sunday breakfast before work! I hope everyone has a beautiful day

Asian Sesame Slaw

veganizzm:

4 cups shredded cabbage 

  • 1 small red onion, finely sliced
  • pinch of salt
  • 1 1/2 Tbsp seasoned rice vinegar
  • 1 1/4 tsp Asian sesame oil
  • 1 Tbsp sesame seeds or chopped peanuts

Begin by shredding cabbage. A mandolin works very well if you have one, otherwise chopping with a sharp knife is fine.

Next, simply toss the cabbage, onion, sesame oil, vinegar and salt in a bowl. Season with pepper. Finish with a shower of sesame seeds or some chopped peanuts, if desired. Serve immediately or chill for a few hours, tossing again before serving!

Vegan Zucchini Frittata Black salt, which is actually pink in color, can be found in Indian grocery stores for a very reasonable price. Just a little bit gives tofu a very eggy flavor and aroma, so use it if you really want to mimic the flavor of a frittata. If you don’t have it (or don’t like the flavor of eggs) just leave it out. Ingredients 2 shallots, minced 1/2 14-ounce package extra-firm tofu (not silken), coarsely crumbled pinch black salt (optional) sprinkle of salt and pepper 1 tablespoon (packed) minced fresh oregano (or 1 tsp. dried) 1 medium zucchini (about 10-12 ounces), shredded 1 12.3-ounce package lite firm or extra-firm silken tofu, drained 1/4 cup water or non-dairy milk 3 tablespoons nutritional yeast 1 tablespoon plus 1 teaspoon cornstarch 1 teaspoon tahini 1 clove garlic 1/4 teaspoon turmeric 3/4 teaspoon salt generous grating of black pepper pinch black salt (optional) Instructions Cut a circle of parchment paper to fit an 8- or 9-inch pie pan. Spray pan with non-stick spray and place parchment in bottom. Preheat oven to 400. Heat a non-stick pan. Add the shallots and cook, stirring, until they begin to soften but not brown. Add the crumbled tofu, black salt, and a sprinkle of salt and freshly ground pepper. Cook, stirring occasionally, until tofu begins to brown in places. Add oregano and zucchini and continue to cook until zucchini softens, about 5 minutes. While the zucchini cooks, blend all remaining ingredients well in a blender. When zucchini has softened, remove the pan from the heat and pour in the contents of the blender. Quickly stir well and pour into the prepared pie pan. Be sure to scrape out any tofu that becomes stuck to the pan. Smooth the top and place in the preheated oven. Bake for 25 to 30 minutes, or until center is set and top is not yet browned. Loosen the frittata around the edges. Place a serving plate on top of the pie pan, and using pot holders, carefully invert the pan so that the frittata falls onto the plate. Slowly peel off the parchment paper from the top. (Use a knife to scrape off any tofu the clings to the paper as you pull it away.) Serve hot, cold, or at room temperature. Notes You can use any vegetable you like instead of zucchini; just chop, slice, or shred it small and cook it along with the regular tofu. Some longer-cooking veggies, like broccoli, can be steamed separately and then folded into the tofu. Just make sure that the vegetables are fairly dry because any extra moisture may prevent the frittata from setting properly. Preparation time: 10 minute(s) | Cooking time: 35 minute(s) Number of servings (yield): 4

Vegan Zucchini Frittata

Black salt, which is actually pink in color, can be found in Indian grocery stores for a very reasonable price. Just a little bit gives tofu a very eggy flavor and aroma, so use it if you really want to mimic the flavor of a frittata. If you don’t have it (or don’t like the flavor of eggs) just leave it out.

Ingredients

  • 2 shallots, minced
  • 1/2 14-ounce package extra-firm tofu (not silken), coarsely crumbled
  • pinch black salt (optional)
  • sprinkle of salt and pepper
  • 1 tablespoon (packed) minced fresh oregano (or 1 tsp. dried)
  • 1 medium zucchini (about 10-12 ounces), shredded
  • 1 12.3-ounce package lite firm or extra-firm silken tofu, drained
  • 1/4 cup water or non-dairy milk
  • 3 tablespoons nutritional yeast
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1 teaspoon tahini
  • 1 clove garlic
  • 1/4 teaspoon turmeric
  • 3/4 teaspoon salt
  • generous grating of black pepper
  • pinch black salt (optional)

Instructions

  1. Cut a circle of parchment paper to fit an 8- or 9-inch pie pan. Spray pan with non-stick spray and place parchment in bottom.
  2. Preheat oven to 400.
  3. Heat a non-stick pan. Add the shallots and cook, stirring, until they begin to soften but not brown. Add the crumbled tofu, black salt, and a sprinkle of salt and freshly ground pepper. Cook, stirring occasionally, until tofu begins to brown in places. Add oregano and zucchini and continue to cook until zucchini softens, about 5 minutes.
  4. While the zucchini cooks, blend all remaining ingredients well in a blender. When zucchini has softened, remove the pan from the heat and pour in the contents of the blender. Quickly stir well and pour into the prepared pie pan. Be sure to scrape out any tofu that becomes stuck to the pan. Smooth the top and place in the preheated oven. Bake for 25 to 30 minutes, or until center is set and top is not yet browned.
  5. Loosen the frittata around the edges. Place a serving plate on top of the pie pan, and using pot holders, carefully invert the pan so that the frittata falls onto the plate. Slowly peel off the parchment paper from the top. (Use a knife to scrape off any tofu the clings to the paper as you pull it away.) Serve hot, cold, or at room temperature.

Notes

You can use any vegetable you like instead of zucchini; just chop, slice, or shred it small and cook it along with the regular tofu. Some longer-cooking veggies, like broccoli, can be steamed separately and then folded into the tofu. Just make sure that the vegetables are fairly dry because any extra moisture may prevent the frittata from setting properly.

Preparation time: 10 minute(s) | Cooking time: 35 minute(s)

Number of servings (yield): 4

qetfit: (via TumbleOn)

qetfit:

(via TumbleOn)