February 2, 2012
By Jessica Michael
This isn’t going to be a long post since I made ravioli’s from “Petite Kitchenesse’s” recipe but wanted to at least show you! The recipe was soooooo easy- only 3-5 ingredients for each part!
However, I did find the most amazing recipe online for something called a “sage butter cream sauce”. Of course, to make it vegan, I used the rest of the coconut milk leftover from the ravioli’s and added in 2 tbsp vegan butter, no sage (didn’t have any on hand), about 1/4 cup of flour, a dash of garlic salt, salt, pepper to taste. It was absolutely delicious.
Just make sure you roll out your ravioli really, really thin or they won’t taste as good.
For the Petite Kitchenesse’s recipe go to http://www.petitekitchenesse.com/2011/12/03/vegan-sweet-potato-coconut-milk-roasted-chili-ravioli/. Bon Appetit!
January 6, 2012
By Jessica Michael
Since being on this vegan bodybuilding challenge, I have been craving Kale for dinner almost every night.
I try to change it up so it doesn’t get stale but there are so many different ways to make it. Two days ago, I added some tofurky Italian sausage and it was this spicy flavorful meal.
Last night, I wanted to add a little tofu to bulk up the calories (3 cups of kale is only around 100 calories). It ended up being this amazing tangy delicious sautee that I wished I had more of. I’m hungry just thinking about it right now.
Kale (3-4 cups is probably good for one person if you’re eating this as a meal)
1/4 small Onion
Corn Meal Flour
Coconut oil (for cooking)
Olive oil (for flavor)
In a bowl, drain and cut your tofu (up to you- I cut about a 1/5 block of tofu) and cut into squares. Dry your squares and cover with about two teaspoons of liquid amino with a little bit of oil. Coat your squares then add a dash or so of garlic. Next, add about a tablespoon and a half of your corn meal flour- not a lot just enough to add flavor to the squares and a little crispiness.
In your pan, add your coconut oil- I put mine on medium heat (so I don’t burn the oil) toss in your onions, sundried tomatoes and zucchini slices to sautee. Toss in your tofu cubes to brown. Once everything has a nice color, add in your kale (so you don’t kill the kale, always add it in last for just a minute or two).
Toss your kale with a little more garlic powder, salt and pepper. After two minutes or so, it should be coated in oil and flavor and tossed with the rest. Before it gets all wilted, take it out and put it in a bowl to toss with a squeeze of lemon.
You will have a nice refreshing and delicious dinner!