Tuesday, May 12, 2009

Tofu Pup Jambalaya

This is one of the yummiest quick dinners we've found. It's super easy and takes less than 30 minutes, start to finish. All I do is cut up the tofu dogs and then follow the instructions on the Zatarain's box, and Oh! Snap! We have a yummy dinner with lots of leftovers! P.S. We get the low sodium version and use coconut oil instead of vegetable oil... It tastes great! (And who, I mean, WHO can resist a tofu dog?!)

Reviews: The DH loves when I make this... Now I know I'm winning when he asks for mock-meat :)

Saturday, May 2, 2009

Oatmeal Raisin Cookies

Recipe: Oatmeal Raisin Cookies by Jolinda Hacket, About.com
3/4 cup vegan margarine
1/2 cup sugar
1 cup packed brown sugar
1 tsp vanilla
1/2 cup soymilk
1 cup flour
1/2 tsp baking soda
1/2 tsp salt
1 tsp cinnamon
1/2 tsp cloves
1/2 tsp nutmeg
1 cup chopped walnuts
1 cup raisins
3 cups rolled quick cooking oatmeal
Preheat oven to 350°F. Beat together sugar, brown sugar, vegan margarine and vanilla until smooth and fluffy. Add the soymilk and mix until combined. Add the flour, baking soda, salt and spices, and stir until well mixed. Add the remaining ingredients. Batter will be very thick. Drop 3" balls onto cookie sheet and flatten slightly. Bake 12-15 minutes, or until done. Cookies will be slightly soft and chewy.

My Own Variations: I used all quick cooking oatmeal and made about 1" balls (instead of 3") and didn't flatten on the cookie sheet. I baked for exactly 12 minutes. I made approximately 8 cookies without walnuts. Served with plain soymilk.

I will probably use a little less nutmeg and cloves next time, the spices seem to overpower the cookie a little bit. The walnuts are a must for this recipe - the ones without looked like oatmeal raisin pancakes instead! The omnivore family loved the cookies and said they couldn't even tell they were made without animal products! (Victory = Mine!!)

Baja Strawberry Salad

Recipe: Baja Strawberry Salad (Courtesty of Raley's)

1 (1-lb.) container California strawberries, hulled and halved
1 large firm, but ripe, mango, peeled, pitted and cubed
1/2 cup 1/4-inch dice jicama
1/4 cup 1/8-inch dice red bell pepper
3 tbsp. lime juice (preferably fresh)
3 tbsp. lightly packed brown sugar
1 tbsp. chopped fresh cilantro (optional)

Lightly stir together all ingredients in a medium bowl. Salad may be served immediately or covered and refrigerated for several hours.

My own variations: I added a few more strawberries and another mango. I used half of a red bell pepper and only used about 1 tablespoon of fresh lime juice.

Everyone absolutely LOVED this dish. Even my 9-year-old neice said "I don't really like Mangos, but this is really yummy!" I was told that I have to bring this to every family gathering over the summer (at least until we all get sick of it!).