A while back I shared my love for this powdered peanut butter. Apparently there is a craze hitting the grocer’s shelves because I found another brand.
PB2 was tasty and was a lot cheaper than Just Great Stuff. I’m not knocking the latter, but I am pretty poor and wherever I can save a buck, I will. Even the $5 for the PB2 was a stretch for me. I really enjoy the powdered form because it’s much lower in calories and fat than processed peanut butter. Just check out the nutritional information.
I spread it over some toast and had it with some fruit. Yummy!
And for breakfast dessert, I had a small bowl of Mom’s Best Toasted Cinnamon Squares….holy food, was that good. I’m a huge cereal enthusiast, but haven’t always had the best time finding my childhood favorites in vegan form. After a label check, Mom’s Best is vegan!
Last nights meal came courtesy of my parent’s garden. We had fresh tomatoes, zucchini, eggplant, and herbs. I found these perfect recipes to try out, a warm quinoa salad and a summer ratatouille. For dessert we had zucchini brownies!
Warm Quinoa Salad from Oh She Glows
- 1 c dry quinoa
- 1 1/2 c water
- 1 tsp olive oil
- 2 garlic cloves, minced
- 1 lb mixed cherry tomatoes
- 1 can of corn (you should use fresh or frozen though)
3-Herb Green Sauce (food process the following):
- 1 clove garlic
- 1/2 c lightly packed basil
- 1 tbls fresh dill
- 2 tbls fresh chives
- 1 small yellow tomato
- 3 tbls olive oil
- 1 tbls lemon juice
- salt and pepper to taste
- Combine water and quinoa. Bring to a boil. Cover. Reduce heat and cook for 15 minutes
- Saute garlic in oil. When fragrant add tomatoes and corn
3. When the quinoa is done, let sit for a few minutes, then fluff with a fork
4. Add tomato/corn mixture to quinoa
5. Drizzle with sauce
Summer Ratatouille derived from Oh She Glows
- 2 c white onion
- 2 cloves garlic, minced
- 2 summer squash
- 1 zucchini
- 1 eggplant
- 2/3 green pepper (whatever floats your boat, yo)
- 1 red pepper
- 1 c marinara sauce (we used our homemade tomato relish)
- 1 tsp thyme (dried)
- 1/4 c basil (fresh)
- few sprigs of chives
- salt and pepper to taste
- Saute the onion and garlic in light oil
- When fragrant, add the other veggies and herbs
- Reduce heat and cover
4. When veggies cook down, add the marinara
5. Cook until the veggies are soft
Zucchini Brownies courtesy of SparkPeople
- 2 cups grated zucchini
- 2 tsp vanilla
- 2 cups whole wheat flour
- 1 tsp salt
- 1/2 cup light olive oil
- 1 and 1/4 cup maple syrup
- 1/4 cup cocoa
- 1/4 tsp baking soda
- Preheat oven to 350 degrees
- Whisk together the dry ingredients
- Add the wet ingredients and mix
- Gently stir in the grated zucchini
- Pour into a greased and floured 9 x 13 inch pan, and bake for 25-30 minutes, testing with a toothpick
- Remove from oven and let cool before cutting into 24 squares
- Serve with your favorite vegan ice cream!
Let’s get real here, tofu scrambles get old after a while. I decided to venture outside of the box and get creative. I searched through a few tofu benedict recipes and came up with these two for the sauce and tofu. I modified the marinade by omitting the tomato paste. Both recipes turned out really good and I’d likely re-make them. However, next time I may slice the tofu differently, it was a bit thick.
Let tofu soak for 20-60 minutes in the following: 2 tbls bragg’s liquid aminos (or tamari or shoyu), 2 tbls rice vinegar, 1 tsp chopped garlic and 1 tbls olive oil. Broil at high heat for about 10 minutes.
*During the same time the tofu is broiling, I opted to broil some veggies for my bennie so everything was nice and hot! I drizzled olive oil over the veggies and did a light dusting of salt/pepper.
- 2 tbls earth balance butter
- 3/4 c unsweetened dairy free milk (I used flax)
- 1 tsp lemon juice
- 2 tbls nutritional yeast
- dashes of: salt, pepper, cayenne, turmeric and mustard
- 1 tbls cornstarch + 1/4 c unsweetened milk to make a thickener
Melt the butter and add the remaining ingredients. Bring this to a simmer. Add the slurry mixture. Bring to a boil. Once it thickens, remove from heat and cover.
Assemble the tofu and veggies onto a bread of your choice. Traditionally it’s served on an english muffin, but guess what? I didn’t have any. So I made do with some lightly toasted flax bread. Mmmm!
Now, pour hollandaise over the top. Enjoy!!
My mom found a good recipe on our sun-dried tomato bottle. It turned out really good, but had way too much olive oil. Personally I’d reduce the amount to a couple of tablespoons and add more to taste. This was very filling and is great by itself or atop salad (which I did, pictures below).
Wild Rice Salad
- 8 oz wild rice
- 1/2 c sun-dried tomatoes
- 1/2 c black olives, sliced
- 1/2 c marinated artichoke hearts
- 1/4 c olive oil
- 2 tbls rice vinegar
- salt and pepper to taste
- optional: nuts, jalapenos, Daiya cheese
Cook the wild rice according to package instructions. Once cooked, run under cool water and drain well. Add the remaining ingredients to the rice. Serve over lettuce or as a side.
I’m not a huge fan of corn, I like an ear or two a summer and that’s about it. And since I am not a fan of salt and butter, it tends to be bland and boring. However, I felt adventurous tonight and made chive butter with Earth Balance. If you don’t like chives, add in another herb of choice. But the chives spread turned out so good.
We also went another route with cooking the corn. Normally we boil it in water – yawn. Instead we threw it on the grill to add a new dimension of flavor. I highly recommend jazzing up your butter next time you eat corn on the cob along with roasting it over the grill.
Check out Food Network’s page on how to grill corn.
Chive Butter (also on Food Network page)
- 1 stick Earth Balance butter
- 1/6 c fresh chives
- 1/2 tsp garlic salt
Food process until well combined.
Let sit in the fridge until you are ready to use. Spread over hot cobs and enjoy!