1. someone requested some spicy tofu last week, so here it is. this is good for breakfast, lunch, or dinner, and you can easily customize to the amount of heat you like by switching out the type of peppers used or increasing/decreasing the amount of cayenne you use. press your extra-firm tofu block for at least half an hour. (if you don’t, don’t come crying to us about how it was all soggy and limp!) while that’s pressing, thickly slice one bell pepper into strips, mince 1/8 of a cup of a medium-hot pepper, and chop one medium onion into bite-sized pieces. make a sauce mixture to give your tofu great flavor. mix together in a small bowl: 1/4 cup olive oil, 2 tsp veggie “chicken” stock powder (a pantry staple here), a heaping pinch of sea salt, a tiny pinch (like, 1/8 tsp or less) ground cayenne, and a pinch hickory smoked sea salt. (if you don’t have smoked sea salt [pdf warning], add a few drops of liquid smoke into the mixture. the sea salt is another one of our favorite pantry staples though, try it!) cut the tofu block into five or six pieces, then cut those into two triangles per block. place the tofu in a pan with the veggies and drizzle over the oil mixture. cook on medium-high heat for about five minutes per side, or until the tofu is crispy on both sides. add more oil mixture if the pan gets too dry while the tofu is still cooking. i served my mixture in some taco tortillas, but you could also try it with rice or by itself. one block of tofu will make enough for 3-4 people, or more if you add more veggies. enjoy!

    someone requested some spicy tofu last week, so here it is. this is good for breakfast, lunch, or dinner, and you can easily customize to the amount of heat you like by switching out the type of peppers used or increasing/decreasing the amount of cayenne you use.

    1. press your extra-firm tofu block for at least half an hour. (if you don’t, don’t come crying to us about how it was all soggy and limp!)
    2. while that’s pressing, thickly slice one bell pepper into strips, mince 1/8 of a cup of a medium-hot pepper, and chop one medium onion into bite-sized pieces.
    3. make a sauce mixture to give your tofu great flavor. mix together in a small bowl: 1/4 cup olive oil, 2 tsp veggie “chicken” stock powder (a pantry staple here), a heaping pinch of sea salt, a tiny pinch (like, 1/8 tsp or less) ground cayenne, and a pinch hickory smoked sea salt. (if you don’t have smoked sea salt [pdf warning], add a few drops of liquid smoke into the mixture. the sea salt is another one of our favorite pantry staples though, try it!)
    4. cut the tofu block into five or six pieces, then cut those into two triangles per block.
    5. place the tofu in a pan with the veggies and drizzle over the oil mixture. cook on medium-high heat for about five minutes per side, or until the tofu is crispy on both sides. add more oil mixture if the pan gets too dry while the tofu is still cooking.

    i served my mixture in some taco tortillas, but you could also try it with rice or by itself. one block of tofu will make enough for 3-4 people, or more if you add more veggies. enjoy!

    December 12, 2011 Posted by sewindieee

  2. we finally closed on our house, moved in TWO days, and got our kitchen unpacked. we made these tacos as a sort of tester for our housewarming party this weekend, and i think they’ll be a huge hit.

    in our spread: sauteed peppers, onions, mushrooms and squash, corn fresh off the cob, crushed fresh tomatoes, coleslaw from scratch!, avocado mashed with agave & sea salt, and toasted corn tortillas. i can’t wait to make these for all of our families and friends!

    to make the coleslaw, mix together: 3 cups shredded green cabbage, 1 cup shredded red cabbage, 1 cup grated carrot, and the sauce. for the sauce, whisk together 1 cup eggless mayo, 1/4 cup apple cider vinegar, 1 tbsp mustard, 2 tbsp agave (or your favorite liquid sweetener), some parsley, 1 tbsp freshly ground pepper, and a couple hefty pinches of salt.

    September 6, 2011 Posted by sewindieee
  3. taco party! we got a comment recently asking what would be best to serve omnivores who show up unexpectedly. our #1 answer: heat up some beans, corn, and make a quick batch of salsa. take out your tortillas, and have fun! our salsa consists of: 5 small tomatoes, finely chopped 1/4 cup finely chopped cucumber 3 small apricots, finely chopped 1/2 grapefruit, juiced 1 tbsp brown sugar fresh mint leaves, chopped super awesome taco #1: spinach, onion, cucumber, salsa, chickpeas, and cashew cheese kewl taco #2: chard, black beans, cucumber, and apricots totally rad taco #3: spinach, tomato, cucumber, sprouts, and chickpeas last but not least taco: chickpea, salsa, and cashew cheese have your own taco party soon, ours worked out great!
    High Res

    taco party!

    we got a comment recently asking what would be best to serve omnivores who show up unexpectedly. our #1 answer: heat up some beans, corn, and make a quick batch of salsa. take out your tortillas, and have fun!

    our salsa consists of:

    • 5 small tomatoes, finely chopped
    • 1/4 cup finely chopped cucumber
    • 3 small apricots, finely chopped
    • 1/2 grapefruit, juiced
    • 1 tbsp brown sugar
    • fresh mint leaves, chopped

    super awesome taco #1: spinach, onion, cucumber, salsa, chickpeas, and cashew cheese

    kewl taco #2: chard, black beans, cucumber, and apricots

    totally rad taco #3: spinach, tomato, cucumber, sprouts, and chickpeas

    last but not least taco: chickpea, salsa, and cashew cheese

    have your own taco party soon, ours worked out great!

    May 17, 2011 Posted by sewindieee