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nocturnalmuse:

oldfamiliarway:

internetsnarkivist:

dahliaeyes:

what-vegans-eat:

Vegan fried tofu nuggets

This recipe is extremely easy and fast, and you probably have most of the ingredients in the pantry already.

Ingredients:

  • firm tofu 
  • 1/2 cup of nutritional yeast
  • 1/4 cup of cornstarch
  • 1/4 cup of flour (if you don’t have/want cornstarch, just use 1/2 cup of flour. If you want gluten-free, just use a bean flour, like garbanzo.)
  • 1-2 tsp. of salt, depending on your tastes (I used 1 tsp. of plain salt and 1 tsp. of a season salt)
  • 1 tbsp. of ground flax seed (just to add some Omega 3’s!)
  • freshly cracked black pepper— however much you like (I like a lot!)
  • dashes of herbs and spices of your choice. I prefer using a mixture of garlic powder, onion powder, paprika, sage, and thyme. You could use rosemary, cayenne pepper, maybe cumin— whatever strikes your fancy.
  • 1 tsp. wet yellow mustard (you could use plain, grainy, dijon, or whatever you like)
  • 1/3-2/3 cups of water
  • 2-3 tbsp. of oil for frying; again, whatever you prefer (vegetable, peanut, grapeseed, etc.)

To make:

  1. Press the tofu for about ten minutes using a tofu press or paper towels with plates and cans on top.
  2. While it’s draining, mix together all dry ingredients.
  3. Slowly whisk in the water until you reach a pancake batter consistency. Mix in the mustard.
  4. Drain/dry off the tofu and crumble it into your desired size. You could do tiny popcorn bites, big nuggets, cut it into strips, whatever.
  5. Coat the tofu in the batter.
  6. Heat the oil over medium heat and fry tofu on all sides until golden brown. 

Voila! That’s all it takes. A delicious snack, side, or meal, and not too bad for you either. As you could see from the recipe, there is a lot of room for variation. The taste and the crunch are similar to popcorn chicken or chicken nuggets, and the tofu itself takes on the texture similar to that of fish. You could get really creative with the recipe by switching up the spices, or even adding some vegan parmesan cheese to the batter. You could eat these with ketchup, lemon, or make an Asian-style sauce and enjoy it with rice. The possibilities are endless! Give it a try, and enjoy. : )

These look incredible! I can’t wait to try this out!

GOOD GOD I WANT THIS

Give me now thx.

reblogging for later

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my-little-underground:

resurrecttheliving:

Most of my mother’s family came from Ireland in the early 20th century - they were huge IRA members/activists/soldiers, but came specifically from County Armagh, which ended up in Northern Ireland. Feeling sold out by their cause, they left for a America rather than continue to live under British rule and fight in the civil war that followed Irish independence. So even though it’s been almost a century, they’re still very adamant about their Irish heritage (they bled for it and all) and celebrate with the rest of the Irish diaspora on St. Patrick’s Day (and feed their kids tons of anti-British sentiment the rest of the year - yes, still). Plus, we still have an excellent family soda bread recipe, which I thought I ought to share with you guys. It’s very simple, without the caraway seeds and raisins that some people add, but it’s creamy, authentic-tasting, and perfect with butter.

Grandma Aileen’s Irish Soda Bread
Combine:
4 c flour
1 tsp salt
1 tsp baking soda
3 tsp baking powder
Make a well in the center and slowly add:
2 c buttermilk
Mix as you add the buttermilk until it forms a sticky ball in the center. Sprinkle flour until the ball unsticks. give it a few good punches, then drop it in a round pan. Cut an X in the top and bake at 350 F for 20-25 minutes.


Thank you! My dad (who is from a second generation German family) hates the soda bread my grandmother makes (who is Irish) because of the raisins and caraway. So I am making him this to shut him up!

my-little-underground:

resurrecttheliving:

Most of my mother’s family came from Ireland in the early 20th century - they were huge IRA members/activists/soldiers, but came specifically from County Armagh, which ended up in Northern Ireland. Feeling sold out by their cause, they left for a America rather than continue to live under British rule and fight in the civil war that followed Irish independence. So even though it’s been almost a century, they’re still very adamant about their Irish heritage (they bled for it and all) and celebrate with the rest of the Irish diaspora on St. Patrick’s Day (and feed their kids tons of anti-British sentiment the rest of the year - yes, still). Plus, we still have an excellent family soda bread recipe, which I thought I ought to share with you guys. It’s very simple, without the caraway seeds and raisins that some people add, but it’s creamy, authentic-tasting, and perfect with butter.

Grandma Aileen’s Irish Soda Bread

Combine:

4 c flour

1 tsp salt

1 tsp baking soda

3 tsp baking powder

Make a well in the center and slowly add:

2 c buttermilk

Mix as you add the buttermilk until it forms a sticky ball in the center. Sprinkle flour until the ball unsticks. give it a few good punches, then drop it in a round pan. Cut an X in the top and bake at 350 F for 20-25 minutes.

Thank you! My dad (who is from a second generation German family) hates the soda bread my grandmother makes (who is Irish) because of the raisins and caraway. So I am making him this to shut him up!

(Source: stoneandbloodandwater)

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woiiiiiw:

fatkitchen:

BLACK BEAN BURGERS:1 can refried black beans (I found mine in the international aisle at the market), 2 slices crumbled up spelt bread (if you can’t find spelt, then just use regular bread crumbies), 1/2 c. flour, a drizzle of extra virgin olive oil, spices to yr liking (i used some cilantro and S&P),
umm then i guess you wanna make em into patty shapes, put em in a skillet of EVOO and keep em in there until you can comfortably flip em over. i think on about 6 or 7 heat i kept em on each side for about 10 minutes a piece.
these ARE able to be frozen and heated back up. just wrap em up in plastic wrap and put em in the freezer. mine have been in there for about 2 weeks. it takes less than 10 minutes to pop em in the skillet with some EVOO and go to town on em! i like to put mine on warmly steamed bagels B)
the potato coins are pretty self explanatory, as is the curry ketchup (ketchup + a buku ton of curry powder)

this is my Food Blog named Fat Kitchen. it’s where all of my stuff for food will go now..

woiiiiiw:

fatkitchen:

BLACK BEAN BURGERS:
1 can refried black beans (I found mine in the international aisle at the market), 2 slices crumbled up spelt bread (if you can’t find spelt, then just use regular bread crumbies), 1/2 c. flour, a drizzle of extra virgin olive oil, spices to yr liking (i used some cilantro and S&P),

umm then i guess you wanna make em into patty shapes, put em in a skillet of EVOO and keep em in there until you can comfortably flip em over. i think on about 6 or 7 heat i kept em on each side for about 10 minutes a piece.

these ARE able to be frozen and heated back up. just wrap em up in plastic wrap and put em in the freezer. mine have been in there for about 2 weeks. it takes less than 10 minutes to pop em in the skillet with some EVOO and go to town on em! i like to put mine on warmly steamed bagels B)

the potato coins are pretty self explanatory, as is the curry ketchup (ketchup + a buku ton of curry powder)

this is my Food Blog named Fat Kitchen. it’s where all of my stuff for food will go now..

(via queerioni-deactivated20130528)

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Tags: servicey
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unicornfandancing:

This might not look like much but I swear its an incredible soup. Some French lady told me that leeks are at their best between December and February. Which, sure. Couple that sliver of info that Ive squirreled away with the fact that my tits have frozen off from the cold and you got yourself a stew going.
We sort of combined Ina’s recipe with Alton’s recipe with like three other rando Internet recipes for leek and potato soup. Most either Had too much creme (i love you Ina but heavy creme and creme fresh? You are ACTUALLY killing me) or too little.  Here’s the jam. And it’s not precise because measurements in soup are for the weak.
3 leeks (look up how to clean them online. Apparently if you don’t clean them right, they’re like fugu in that you can die) (that’s an exaggeration) Cut to roast
3 large potatoes cut to roast
A bunch of garlic cloves, peeled
Rosemary leaves, thyme leaves, sage if you want.
Take all that, toss it with olive oil, salt and pepper and roast till everything smells delish. (Like 45 mins at 375)
Let it cool, then either immersion blender that jazz or food process.
Throw that in a pot, add enough veggie stock to thin to your liking and season a little more.
Add like no more than 1/2 a cup of light cream. Let simmer while you fry some bacon, cut some green onions and chopped up some italian parsley for garnish.
Serve or eat from pot directly.
Ya welcome

unicornfandancing:

This might not look like much but I swear its an incredible soup. Some French lady told me that leeks are at their best between December and February. Which, sure. Couple that sliver of info that Ive squirreled away with the fact that my tits have frozen off from the cold and you got yourself a stew going.

We sort of combined Ina’s recipe with Alton’s recipe with like three other rando Internet recipes for leek and potato soup. Most either Had too much creme (i love you Ina but heavy creme and creme fresh? You are ACTUALLY killing me) or too little.
Here’s the jam. And it’s not precise because measurements in soup are for the weak.

3 leeks (look up how to clean them online. Apparently if you don’t clean them right, they’re like fugu in that you can die) (that’s an exaggeration) Cut to roast

3 large potatoes cut to roast

A bunch of garlic cloves, peeled

Rosemary leaves, thyme leaves, sage if you want.

Take all that, toss it with olive oil, salt and pepper and roast till everything smells delish. (Like 45 mins at 375)

Let it cool, then either immersion blender that jazz or food process.

Throw that in a pot, add enough veggie stock to thin to your liking and season a little more.

Add like no more than 1/2 a cup of light cream. Let simmer while you fry some bacon, cut some green onions and chopped up some italian parsley for garnish.

Serve or eat from pot directly.

Ya welcome

(Source: hangover, via thismonkeylikestoeatallthethings)

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findvegan:

warm wild rice salad + balsamic mustard dressing

findvegan:

warm wild rice salad + balsamic mustard dressing

(Source: findvegan)

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thisismymonkey:

thejennismightier:

thewomanofkleenex:

peoplearemostlycrap:

Griddled Polenta Cakes with Caramelized Onions, Goat Cheese, and Honey
Um, I think I need to make this this weekend, yes? 

Do you think this would be a delicious way to top sweet potato pancakes and/or the almond flour pancakes I make? It seems like maybe the first idea is better than the latter.

This looks mighty tasty, but I have had SUCH bad luck with polenta.  When I’ve had it in restaurants, I like it, but when I’ve made it at home, it’s just so fucking bland and mushy.  I suppose I didn’t use enough fat (butter/oil).

I have some polenta and I had no idea what I wanted to do with it until now. 

thisismymonkey:

thejennismightier:

thewomanofkleenex:

peoplearemostlycrap:

Griddled Polenta Cakes with Caramelized Onions, Goat Cheese, and Honey

Um, I think I need to make this this weekend, yes? 

Do you think this would be a delicious way to top sweet potato pancakes and/or the almond flour pancakes I make? It seems like maybe the first idea is better than the latter.

This looks mighty tasty, but I have had SUCH bad luck with polenta.  When I’ve had it in restaurants, I like it, but when I’ve made it at home, it’s just so fucking bland and mushy.  I suppose I didn’t use enough fat (butter/oil).

I have some polenta and I had no idea what I wanted to do with it until now. 

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findvegan:

Boozy Stout Brownies

findvegan:

Boozy Stout Brownies

(Source: findvegan)

Photo
findvegan:

Macaroni and Tomato Sauce (smoky)

findvegan:

Macaroni and Tomato Sauce (smoky)

(Source: findvegan)

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findvegan:

roasted butternut lasagna with crispy sage - ultimate cold weather comfort

findvegan:

roasted butternut lasagna with crispy sage - ultimate cold weather comfort

(Source: findvegan)