Our last post from Vegan Mofo, phew!
Blend together:
1/4 cup peanut butter
1 TBL fresh ginger
1 garlic clove
2 TBL Braggs or soy sauce
2 TBL rice vinegar
1-2 TBL warm water
Toss the sauce with warm noodles, peas, green onions, grated carrots, and lots of broccoli!
1.5 pounds firm, sprouted tofu (one and half packages of Trader Joe’s sprouted tofu)
1/2 cup peanut butter
1/4 cup dark soy sauce
1 TBL agave
1/2 cup water
1 tsp lemon juice
2 cloves garlic, minced
1 TBL Siracha
1 tsp sesame oil
1 TBL Braggs or lite soy sauce
1 red bell pepper, cut into small pieces
1/2 tsp cayenne
1 TBL vinegar
Preheat oven to 350.
Slice the tofu into 9 slabs. Heat oil in a pan and fry until golden brown on both sides (about 3 minutes per side). Remove from heat and cool. Cut into bite sized pieces. Place tofu in a baking dish (we used a large cake pan) and toss with 1 TBL Braggs.
Blend the other ingredients together and pour over tofu. Make sure all the pieces are well coated. Bake about 30-40 minutes until most of the liquid has absorbed and the tofu is firm. If it starts to brown too quickly, cover with foil. The longer you cook it, the firmer the tofu will become.
Heat a frying pan and sautee the bell pepper with the cayenne and vinegar. Cook until tender, but not mushy.
Serve tofu and peppers over vegetable fried rice.
Adapted from this recipe for Javanese Roasted Tofu.
It sounds decadent, but these little cookies are healthy and filling.
Cookies
1 cup all-purpose flour
1.25 cups steel cut oats
4 TBL cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/2 tsp cinnamon
2 TBL olive oil
1/2 cup water
1/2 cup sugar
1 Ener-g egg replacer (or egg substitute of your choice)
1 teaspoon vanilla extract
Preheat oven to 350. Prepare a baking sheet with parchment paper or margarine, etc. Combine dry ingredients in a large bowl. Add in wet ingredients. Mix well, adding an extra tablespoon of water if needed. Place teaspoon sized balls of dough on the cookie sheet, bake 10 minutes. Cool and remove from pan. (Makes 24)
Peanut butter frosting
4 TBL peanut butter
1/4 cup sugar
2 TBL soy creamer
1 tsp vanilla
In a bowl, whisk to combine. Top cookies with about 1/2 tsp of frosting per cookie.
Sorry, no food pictures today. I was out of town yesterday and completely remiss in my VeganMofo-ing. Today, the only cooking I’ve done was my late afternoon peanut butter slippy. Stef may disagree with my use of the term, but for me the ultimate in slippies is toasted whole wheat bread, creamy (natural) peanut butter on one side and Earth Balance on the other. It’s the right amount of peanut butter, but not too sticky, salty and slightly melted from the toast’s heat. I’m tempted to make another one, if only I didn’t have yoga in an hour and a half.
Lizard watches as I type. 
Coming up soon, Red Curry Noodles!
