Tag Archives: dinner

Warm and Nourishing Vegan Pot Pie

In our home, pie is a point of contention. For me, pies are a lot of work with relatively little payoff. Ryan entirely disagrees, but of course, he’s not the one making the pies.

Vegan-Pot-Pie-Final-4It’s usually the pie crust that pushes me over the edge from “maybe I’ll make that” to “hell no.” I’m too stubborn to buy the pre-made crust, which frequently contains lard. And the idea of cutting butter into flour, rolling out dough, cleaning flour off the counter because, of course, I get flour everywhere…it’s just exhausting.

Pot pie, in particular, is something that took Ryan a long time to sell me on. It was a while before he convinced me that a pot pie can be more than the frozen, pea-filled, slightly fishy tasting, microwaveable flour brick of my childhood. But he asked nicely, if not repetitively, for a vegetable pot pie and how can I deny his cute face?

Vegan-Pot-Pie-Final-2If you aren’t intimidated by a little hard work, this vegan pot pie might just be for you. Or, in my case, your loved ones.

With the holidays just around the corner, this pot pie would be a perfect centerpiece to your vegan Thanksgiving or Christmas dinner. Or, if you’re like us, it can be one of many centerpieces. The thick and buttery crust holds together a warm and nourishing center that leaves you feeling heavy, contented, and warm.

Vegan-Pot-Pie-Final-3I searched the web for a vegan pot pie recipe, but couldn’t find one that satisfied me. A lot of the recipes seemed to cut corners in some way. Hell, I did too by adding a frozen veggie medley. Part of the reward in cooking such a labor-intensive pie is the process of making it.  It’s clearly a pie for special occasions. One that is made slowly and consumed even slower over a glass of wine and a candlelit dining room table.

Vegan-Pot-Pie-Final-5If you’re concerned about the time it will take to make this during the holidays, don’t worry. You can freeze the assembled pie uncooked and place it in the oven when you’re ready to eat. I doubled the batch and froze an entire pie for later. Definitely worth it.

Nouishing and Warm Vegan Pot Pie
 
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Author:
Recipe type: Vegan
Cuisine: Vegan
Yields: 8 Slices
Ingredients
Double Pie Crust (adapted from Easy as Vegan Pie)
  • 2 ½ cups of flour
  • 2 tsp sugar
  • ½ tsp salt
  • ¾ cups cold non-dairy margarine, cut into chunks (I used earth balance)
  • 1 tbsp lemon juice
  • 4 tbsp (or more) ice water
Vegan Pot Pie Filling
  • 4 tbsp olive oil, divided
  • 1 small yellow onion, diced
  • 1 small red potato, chopped
  • 1 ½ - 2 cups cup frozen vegetable medley (I used Trader Joe’s Organic Foursome)
  • 6 oz tofu, cut into chunks, (seasoned and pre-cooked optional, but recommended)
  • ¾ cup vegetable broth
  • ¼ cup non-dairy creamer
  • ¼ cup flour
  • 1 tbsp soy sauce
  • ¼ cup nutritional yeast
  • leaves from a few sprigs of fresh thyme
  • 1 fresh sage leaf, chopped
  • ½ tsp white pepper
  • 1 tsp salt
Instructions
Make the Pie Crust
  1. Combine flour, sugar, and salt in a large bowl
  2. Using a food processor or a pastry blender cut in the margarine until the mixture has a grainy, wet sand-like texture. Be sure not to over-work the dough. Tip: You want the margarine very cold. I put the chunks of margarine in the freezer while I’m getting everything ready. You don’t want it to freeze, but it works much better.
  3. Sir in the lemon juice.
  4. Then add the ice water into the mixture, one tablespoon at a time, stirring with a wooden spoon, until the texture is smooth and the dough is combined well enough that it sticks together.
  5. Split the dough into two equal-sized round balls. Cover each ball with saran wrap and let the dough rest in the fridge for at least 30 minutes.
Prepare the Filling
  1. In a small dutch oven, heat 2 tbsp of olive oil. Sauté the onion and chopped red potato until the onions are clear and the potato becomes slightly tender. The potato doesn’t have to be completely cooked at this point.
  2. Add in the tofu and the vegetable medley and cook for an additional five minutes.
  3. Pour the vegetable broth and the non dairy creamer into the pot and wait for it to simmer.
  4. In a separate bowl, create a roux by whisking together the flour with the remaining two tablespoons of olive oil, the nutritional yeast, and soy sauce.
  5. Add the roux into the pot with the filling, whisking constantly until the flour is well combined.
  6. Throw in a few sprigs of fresh thyme, chopped fresh sage, white pepper, and salt and let the mixture cook for five more minutes.
  7. Turn off the heat and let the filling cool slightly. It will thicken as it cools.
Assembly
  1. Preheat the oven to 375 degrees.
  2. While you’re waiting for your filling to cool, roll out the pie crusts with a rolling pin.
  3. Line the bottom of a pie dish with one of the rolled out crusts.
  4. Pour the filling into the lined pie pan, smoothing the filling out so it appears flat on top.
  5. Complete the pie by adding the second rolled out pie crust on top, pushing the edges together to seal the pie.
  6. Using a sharp knife, add a few slits in the top to vent.
  7. Cover the edges of your pie crust in aluminum foil to prevent them from burning.
  8. Bake for 50 minutes (or 60 minutes if it’s a particularly deep dish pie) removing the aluminum foil after 30 minutes.
  9. Let the pie cool slightly before digging in!

Vegan-Pot-Pie-Final-1I’ve adapted this a couple of different ways. I’ve added Follow Your Heart mozzarella style cheese and  vegan sausage crumbles. Both were very good, but I’d avoid doing both at the same time because it gets a little too salty.

Pin it here!

This warm and nourishing pot pie is perfect for a cool fall day.
This warm and nourishing pot pie is perfect for a cool fall day.

special submission: cheesy summer squash bake

So, let’s start with the fact that it snowed yesterday. I’m just going to leave that there.

Ryan and I are knee-deep in boxes and not even finished moving yet. Our stuff is occupying three separate apartments, and the new place doesn’t have internet yet (tomorrow!). We decided to take a break this week, as we’re both physically and mentally exhausted, and we’ll pick up the moving festivities again this weekend. Hopefully after a trip to Ikea, we’ll be ready to really unpack.

I’m really loving the new neighborhood and the apartment is gorgeous and sunny. I just can’t wait to be settled.

We’re living off of take-out right now, so I don’t have any of my own recipes to share. But my grandma, while reading my blog, saw I had a little squash obsession and asked if she could submit her own recipe. Imagine my surprise when she sent along a recipe with photos and everything! Since she’s the reason for my blog’s namesake, how could I say no?

So here it is, my grandmother’s cheesy squash bake. It looks delicious. I can’t wait to give it a try.

Cheesy Summer Squash Bake

cheesy squash bake
 
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This cheesy squash bake can be frozen and reheated later.
Author:
Recipe type: dinner
Yields: 6
Ingredients
  • 3 med yellow squash, sliced
  • 1 teaspoon salt
  • 1¼ cup shredded Cheddar cheese (sharp or mild)
  • 1½ cups Saltine cracker crumbs
  • ½ cup onion, diced
  • 1 egg, well beaten
Instructions
  1. Preheat the oven to 325 degrees.
  2. Slice the squash, and place it in a 2-quart pot with just enough water to cover the squash.
  3. Add salt to the pot and bring to full boil.
  4. Once you've reached a boil, reduce heat to low and simmer for 15 min.
  5. Drain water and set aside to cool.
  6. Gently stir the cracker crumbs, 1 cup of grated cheese, minced onion into the cooked squashed until blended.
  7. Add beaten egg, stirring as you pour egg into mixture.
  8. Pour the mixture into a 9x9 glass baking dish coated with cooking spray.
  9. Spread gently to fill pan. Do not press down.
  10. Bake the dish for 25 min or until the edges are golden-brown.
  11. Remove from oven, and sprinkle ¼ cup of shredded cheese on the top.
  12. Cool slightly before serving.

 

Cheesy Summer Squash Bake

She says you can easily double this recipe and easily freeze it, then you can re-heat it for a quick meal throughout the week. She also says she enjoys eating this with a side of cottage cheese. Thanks to my grandma for submitting this recipe!

Wish us luck with the rest of our move!

All photos courtesy of Grandma.

warm butternut squash salad with lemon tahini dressing

It’s clear I have a small obsession with butternut squash. But how can you not? It’s just so delicious and versatile. And this recipe is the best one yet! I promise. I’ve made it at least four times this winter. That’s how good it is. When the weather is cold and it’s nice to comfort myself with the warm, sweet, buttery taste of squash, chickpeas, and tahini.

warm-butternut-squash-salad-2

 

I discovered this recipe from my friend Jamie. She got it from Smitten Kitchen and there are tons of adaptions in between. My variation includes roasting the onions, garlic and chickpeas instead of eating them cold and raw. I did want to show you how I make it a one-pot (sort of) dish. The hardest part is peeling and dicing the squash. After that, it’s easy street.

Preheat the oven to 425 degrees.

Start with peeling and dicing your squash into bite-sized cubes. Remove all seeds and innards.

Warm Butternut Squash Salad

Then dice an onion into medium pieces.

Dice Onion

Place the squash and the onion in an aluminium-lined baking dish or baking sheet. You’ll want the walls of the baking dish later, when you stir everything together.

Top  with some salt and pepper and coat the squash and onion with oil. I used coconut, which is pictured below in its non-liquid state. You can use olive oil though. I had to wait until my coconut oil melted before I could stir it in.

Warm Butternut Squash Salad

Roast your butternut squash for 25 – 35 minutes. 25 minutes should work fine for a small squash, but if you had a larger squash and a more crowded baking sheet, you’ll want to keep it in the oven for a bit longer.

In the meantime, whisk together the tahini, lemon juice, and water in a large mixing cup.

Here’s a tip. Don’t have tahini? I’ve used store-bought hummus and it turned out great. Other variations of this recipe suggest using peanut butter or almond butter.

Lemon Tahini Dressing

Dice up a clove of garlic and rinse the canned chickpeas. Wait until you have about five minutes left on your roast and stir in the chickpeas and garlic. Place the mixture back in the oven for an additional five minutes. This warms up the chickpeas and cuts the intensity of the garlic.

Add Chickpeas

When the butternut squash is soft and tender, pull it out of the oven. Pour on the lemon tahini dressing (or you can leave it on the side).

Add Lemon Tahini Dressing

And mix it together.

Mix

Plate and enjoy! This keeps wonderfully in the refrigerator. I make a big pot of it on Sunday and eat it for the week.

Warm Butternut Squash Salad

warm butternut squash salad with lemon tahini dressing
 
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Author:
Recipe type: dinner
Cuisine: vegan/vegetarian
Yields: 4
Ingredients
Squash Salad
  • 1 small butternut squash, peeled and diced into cubes
  • 1 medium yellow onion
  • 2 Tbsp. coconut or olive oil
  • salt and pepper to taste
  • 1 15 oz. can chick peas, drained and rinsed
  • 1 clove of garlic
Lemon Tahini Dressing
  • ¼ cup lemon juice
  • 3 Tbsp. tahini (or store-bought hummus)
  • 2 Tbsp. water
  • 2 Tbsp. olive oil
Instructions
Prepare the Warm Salad
  1. Preheat the oven to 425 degrees F.
  2. Peel and dice a small butternut squash. Discard all seeds and guts.
  3. Chop a medium yellow onion.
  4. Place the onion and butternut squash in a roasting pan.
  5. Sprinkle in salt and pepper, to taste
  6. Cover all the pieces with 2 Tbsp. of oil.
  7. Place the pan in the oven and roast for 25 minutes. Allow more cooking time if you have a larger squash.
Add Chickpeas
  1. Rinse and drain your can of chickpeas.
  2. Mince the garlic clove.
  3. Wait until there is five minutes left on the roast and stir in the chickpeas and garlic.
Prepare the Lemon Tahini Dressing
  1. While you're waiting on the roast, whisk together the lemon juice, tahini, water, and olive oil until it's completely mixed together.
Assembly
  1. Top the squash salad with the lemon tahini dressing while it is still warm. Mix together with a wooden spoon until all pieces are nicely covered. Serve hot.

 

quinoa stuffed acorn squash with pecans and raisins

Are you freezing yet? It has been in the 50’s all day. The cats are sleeping in the weirdest places, trying to stay warm. It’s so cold, all I can think is climbing under the covers with a book (Ender’s Game). Oh, and eating, of course – eating lots of warm things. This quinoa stuffed acorn squash does not disappoint. This dish is filled with warm, whole grains mixed with pecans and raisins, served in a roasted acorn squash bowl. It leaves your belly full and body warm. It’s also easily made into a vegan dish.

Quinoa Stuffed Acorn Squash

I will be the first to admit that I blew it on these photos.  The lighting couldn’t have been worse. It was dark out, my overhead was yellow, and lest we forget, my walls are puke green. (sigh). Also, someone call Dexter, because I clearly don’t know how to photograph vinegar.  In the few seconds it took for me to adjust my camera, post-drizzle, my plates started to look like blood splatter. Don’t believe me?

The Horror, The Horror

I’m sorry I showed you that. Appetizing, I know. But, if you can look past the camera work and desperate Photoshop touch ups, I promise you these were incredible.

Quinoa Stuffed Acorn Squash with Pecans and Rasins
 
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Use the acorn squash as a warm bowl to eat the savory mix of quinoa, pecans and raisins.
Author:
Recipe type: Dinner
Yields: 2
Ingredients
  • 1 Acorn Squash
  • 2 teaspoons of butter or vegan margarine
  • 2 cups of quinoa, cooked
  • ¼ cup of pecans, chopped into chunks
  • ¼ cup of raisins
  • salt and pepper, to taste
  • balsamic vinegar to drizzle
Instructions
  1. Preheat the oven to 400 degrees.
  2. Slice the acorn squash in half, removing all of seeds and stringy insides.
  3. Line a baking sheet with aluminum foil.
  4. Rub the butter on the inside of the acorn squash, including the top rim (basically any part that is yellow).
  5. Place the acorn squash, open side facing up, in the oven.
  6. Roast for 45 minutes, or until the squash is tender and easily punctured with a fork.
  7. Meanwhile, prepare your quinoa, if you haven't already cooked it.
  8. In a small bowl, create the quinoa mixture by combining the quinoa, raisins, and pecans.
  9. Add salt and pepper to the mixture.
  10. Once the acorn squash is done, scoop a cup of the quinoa mixture into each acorn squash.
  11. Drizzle with balsamic vinegar.

 

stuffed-quinoa-2

 

The vinegar was infused with pumpkin pie spice. I found it at Scarborough Fare Oil and Vinegar Tap Room. They have a tasting bar, where you can sample a variety of flavors, including fig vinegar and truffle infused oil. If you’re ever in the cute little town of New Paltz, Ny, stop by and check them out.

low carb pad thai with tofu

After my roommate and I signed our lease on our new place in Crown Heights, I invited her over to my rental room for an experimental lunch of low-carb pad thai. After all, broker’s fees make me ravenous. I was really concerned about how lunch would taste. I even prepped her, “I’ve never made this before… It might not be good… There’s always pizza if it doesn’t work out.”

So, clearly, I’m a nervous wreck about cooking something new for someone. But this low carb pad thai turned out great. And it only has 13 carbs per serving! The secret? I substituted cabbage for noodles. The carbs were not missed. It was still oily and peanut buttery, which is all I ask for in my pad thai.

pad thai

low carb tofu pad thai
 
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Author:
Recipe type: dinner
Cuisine: thai
Yields: 5
Ingredients
  • 4 Tbsp. canola oil, plus more for frying
  • 1 16 oz. block of extra firm tofu, pressed
  • 1 small onion, diced
  • 6 cups, or ¼ head of large cabbage, shredded
  • 5 Tbsp. soy sauce
  • 2 cloves of garlic, diced
  • 2 Tbsp. Peanut Butter
  • 2 green onions, chopped
Extra Delicious Options
  • Scrambled Egg
  • Sriracha
Instructions
Fry the Tofu
  1. Press the tofu for about 15 minutes to drain all water
  2. Cut the tofu into triangles or cubes
  3. Pour oil into frying pan, until it covers the whole pan and is about ¼ inch deep
  4. Warm oil over medium-high heat
  5. Add the tofu to the oil and cook on each side for about five minutes, until all sides are a nice tan color, appx. 25 minutes.
  6. Place on a paper towel to drain excess oil
Pad Thai
  1. Chop the cabbage into long, thin pieces
  2. Pour 4 Tbsp. oil into pan and warm it over medium heat
  3. Once the oil is hot, add in the chopped onion and sautee for five minutes, or until soft.
  4. Sautee in the cabbage and top with the soy sauce
  5. Continue to cook the cabbage, stirring occasionally, until it reaches a noodle-like consistency
  6. After about 10 minutes, toss in the garlic and peanut butter and give it a stir.
  7. Once the cabbage is completely cooked down, add in the tofu and green onions and let it simmer for a few minutes.
  8. If you want, now is a good time to crack an egg in the mixture and scramble it.
Nutrition Information
Serving size: 1 cup Calories: 320 Fat: 27 Carbohydrates: 13 Protein: 12

Felicite was in charge of the photo taking that day. Here’s are some shots of the the cooking.

There’s nothing more satisfying than eating tofu in a triangle shape.

This is the light, golden color you want your tofu to be. On the left, you can see the long strips of cabbage.

Adding the soy sauce. 

This is about mid-way through the cooking process. I would normally cook something like this in my wok, but it’s in storage.

The waiting. This is really an excuse to show off that apron. P.s. That is my entire kitchen. It’s why I haven’t been cooking much since I moved.

Here’s a better view of the kitchen. Things get crowded fast.

And finally adding in the tofu.

Some other, non-food related pics. Kevin, the house cat. The king. I will miss him so much when I move out. 

Felicite took a selfie on our dirty mirror. And I am playing with Kevin in the background.

And this sweet guy. I love him.

goat cheese & pear mini-pizza with balsamic glaze

New York is a foodie’s paradise, which has proved dangerous for my wallet and my waistline. This weekend a few of my friends and I went to Bogota Bistro, where I ate the best empanadas, plantain chips and spent $12 on a girly mixed drink.

Then, the next day, I started my first boot camp class and was doing push ups in the snow. ugh.

I am trying to eat in as much as possible, which is challenging since our Brooklyn kitchen is one-person wide and there seems to be only one working stove top. I’ve been relying on the oven heavily.

Pear & Goat Cheese Pizza

I’m also doing without many of my favorite cooking tools. I appreciate the challenge, it feels oddly rustic and comforting, bringing me back to my cooking roots. We rolled these pizza crusts out with a wine bottle and our hands.

Pear

Sometimes it’s easy to get caught up in the gadgetry of life, especially with cooking. My food processor is in storage, which means I’m spending more time actually handling the food. There is something very therapeutic about the ritual of preparing food. It’s nice to have habit and purpose during such a hectic time in my life.

goat cheese & pear mini-pizza with balsamic glaze
 
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Make one large pizza or mini pizzas with goat cheese, pear and red onion. This recipe made 7 mini-pizzas that were about 4-5 inches in diameter. This recipe works best with a thin-crust pizza.
Author:
Recipe type: Main
Yields: 3-4
Ingredients
Pizza Dough
Toppings
  • 1 cup Balsamic Vinegar
  • Olive oil
  • Italian herbs: dried basil, oregano, rosemary, thyme
  • 1 Pear
  • ¼ large red onion
  • 4 oz. goat cheese, softened
Instructions
Preheat Oven
  1. Preheat the oven to 425 degrees.
Prepare the Pizza Dough
  1. If you are making the dough from scratch, you'll want to be sure to prepare it several hours ahead of time and give it enough time to rise.
Balsamic Reduction
  1. Warm 1 cup balsamic vinegar over medium-low heat, stirring occasionally. Wait until the reduction is about ½ the original amount, or about 20 minutes. It will be thicker and more syrup-y.
Prep the Pizza
  1. Thinly slice the pear and red onion.
  2. Cover a baking sheet with a layer of aluminum foil.
  3. Roll out the pizza dough to make one large pizza or several mini pizzas. Place the dough on the baking sheet.
  4. Cover the dough in a thin layer of olive oil and rub in the dried Italian herbs.
  5. Spread a lavish layer of goat cheese on the dough.
  6. Top with a few slices of pear and red onion.
  7. Place in the oven and bake for 15 minutes.
  8. Once it's finished, drizzle with the balsamic reduction.


Goat cheese and pear pizza with balsamic reduction

Fantastic Baked Tofu

This is the best tofu you’ll ever have. I’ve had a lot of tofu in my life, this tops. And it’s baked(!), not fried. And let’s face it, all of the other “best tofu” is usually fried. I sort of can’t believe I don’t eat this every day.

best tofu

I was inspired by this recipe, which used fried tofu.

The trick to this recipe is to spray the breaded tofu with a light layer of cooking spray. It gives the panko an extra crisp and helps brown it.

Before:
Tofu BeforeAfter:
Tofu After

crispy baked tofu
 
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This is the best baked tofu you'll ever eat.
Author:
Recipe type: Entree
Cuisine: vegetarian
Yields: 2-3
Ingredients
  • One 14 oz. packages extra-firm tofu
  • ½ cup rice flour
  • 2 Tbsp. cornstarch
  • ½ tsp. salt
  • ½ tsp. course ground black pepper
  • 1 large egg
  • 3 Tbsp. water
  • 1 cup panko breadcrumbs
  • Cooking spray
Instructions
Preparation
  1. Press the tofu under a book for ten minutes to drain any excess water.
  2. Preheat oven to 425 degrees.
  3. Coat a baking sheet with a think layer of cooking spray.
  4. While you're waiting for your tofu to press, combine the flour, cornstarch, salt, and pepper in one bowl.
  5. In a separate bowl, whisk the egg and water together.
  6. Pour the panko in a third bowl.
Making the Tofu
  1. Once the tofu has been pressed, slice the tofu in large triangles.
  2. Dip the triangles in the flour mixture, coating well.
  3. Then transfer the flour-covered mixture to the egg bowl. Coat well with egg.
  4. Finally, cover the coated tofu with panko.
  5. Move the coated tofu onto the baking sheet. Once all tofu triangles are on the baking sheet, give it another light spray with cooking oil. This helps turn the panko crispy.
  6. Place the tray in the oven, baking for ten minutes on each side.

Serve this with rice and your favorite sauces. This would make an excellent sweet and sour base.

Delicious Tofu

This is linked up here and here.

zesty asian cabbage

I’ve had this dish two nights in a row and for lunch. Not because it’s intensely flavorful, cheap, and fast to make (although, it is all of these things), but it’s because cabbage is both a blessing and a curse.

How is it that I’m never out of cabbage? It always seems like a great idea to buy it at the store. How tasty! And for only $4 a head, you can count on it to feed you all week. But by day three, you have to get creative, or at least used to eating the same thing.

Fortunately, this recipe reheats well. And it’s delicious.

SPICY ASIAN CABBAGE
yields: too much
prep time: 10 minutes
cook time: 15 minutes

ingredients

ingredients:
-2 Tbsp sesame oil
-1/2 large onion, diced
-2 green onions, diced (not pictured)
-1 Tbsp minced garlic
-1 tsp. ground ginger
-3/4 cup shredded carrots
-2 Tbsp. nutritional yeast
– 4 cups shredded cabbage*
– 3 Tbsp soy sauce
-2 eggs

*I used napa cabbage. 4 cups of shredded cabbage was about 1/4 of the large head. Be forewarned, if you plan to use the whole cabbage, you’ll be eating this for days.

Do it!
-Shred the cabbage lengthwise, so you have thin long pieces.
-In a large skillet, heat the sesame oil, add onions, garlic, and ginger and sauté until they’re tender – about five minutes. Add the carrots and sauté for another two minutes. Mix in nutritional yeast.
-Cook in cabbage a few scoops at a time and let it cook down. Continue until you’ve cooked down all of the cabbage. This works best in a bigger pan. It cuts down the cooking time, which keeps your cabbage from getting too soggy.

cabbage

-While your cabbage is cooking, whisk together the two eggs.
-Create an opening in the skillet. Pour the whisked eggs into the opening and let them cook for a few minutes (like scrambling an egg).

pour egg

-Once the eggs begin to cook, scramble the mixture into the rest of the dish until all of the egg has cooked.

Let it cool, then eat! Which is my favorite part.

zesty-asian-cabbage

 

I had so much cabbage left over, I had to use it as a prop.

 

baked egg with goat cheese and tomato sauce

Sometimes you just want to feel like a champ in the kitchen. That was me last night.

Before:

After:

baked-egg

Here’s how you do it:

  • Preheat the oven to 425 degrees.
  • Fill half a ramekin with your favorite pasta sauce.
  • Add 2 teaspoons of goat cheese.
  • Crack an egg.
  • Place in oven.
  • Bake for 15 minutes, and while you’re at it do last night’s dishes (what a champ).
  • Eat with garlic bread.

I ate this for dinner, but I think it could work as a breakfast.

vegetarian tofu butter chicken

I was feeling a little inspired last night and decided to make one of my boyfriend’s favorite Indian dishes – butter chicken. Except I made a vegetarian version.

It turned out so great. I barely remembered to snap a picture right before he had seconds.

butter-tofu

 

I used The Pioneer Woman’s recipe for Butter Chicken, but made some changes.

The most obvious change was marinated tofu and some gardein vegetarian chicken patties. Honestly, I preferred the taste of the tofu to the veggie chicken anyway [although gardein products are fantastic]. I added a lot more spice, basically tripled whatever spices she recommended. I also added a lot of curry and turmeric. Her recipe also called for a pint of cream, but I couldn’t bring myself to do it. So I only used like 1/2 a cup. It turned out fantastic, and highly recommend the recipe. I still think one of the most important parts of cooking is a good recipe. Also, this is very easy. I’d even suggest it for beginners.

Happy cooking.