Tofu Spinach Alfredo

This was thrown together in a bit of a hurry. I used my go- to alfredo recipe that I modified a bit for this recipe and Brianna Clark Grogan's Breast of Tofu recipe that can be found on Everyday Dish. I would've preferred to have used penne, but being that I'm a broke college student, I had to use what was on hand.

Alfredo Sauce
1 cup soy milk
3 tsp chickpea flour
2 tsp all purpose flour
1 tbs nutritional yeast
2 tbs Earth Balance
dash of cayenne
salt and pepper to taste

Bring soy milk to a boil and flour to a boil while whisking constantly. Lower heat and add remainder of ingredients. Continue to whisk until desired consistency achieved. Could this be any easier?

Some Not-So-Recent Fewd Endeavors.

The concept for this dish derived from a certain sous- chef of mine screaming, "This is FRY AND BREAD EVERYTHING NIGHT." It totally was. Totally. I used the Breast of Tofu recipe from Everyday Dish but instead breaded it with garbanzo flour. This gave it such an awesome flavor. I opted to bake the tofu this time around, but I have to say, frying it is definitely the more successful method. The breaded zucchini was a bit of an experiment. It was also breaded with garbanzo flour. I used Ener-G egg replacer in the coating the breading process.
















Next to ramen noodles, casseroles are the ultimate comfort food for me. Not to mention this dish had rice, broccoli, garlic, and an awesome cheeze sauce consisting primarily of tahini and nutritional yeast. Where else could I have found such nomz other than It Ain't Meat, Babe. I was surprised the sauce was as flavorful as it was because it is thinned with water. I found a way to sneak garbanzo flour in this dish, too! Primarily for thickening the sauce. This was really quick and easy. I recommend it as a quick drunken meal or a side dish.

Hello Fellow Fewd Junkies!

I haven't posted in a while because I've been doing absolutely no cooking. I've been in central California visiting my father and younger siblings. My meals at the house have been limited to spinach salads and boca burgers. Nothing too inventive. I did however encounter a few food gems when my family and I journeyed to Santa Cruz this past weekend.

The first was at Falafel House. The staff was surprsingly helpful and the food was delicious. While my family was off dining at a local burger place downtown, I wandered off to find more vegan friendly nomz and this is where I ended up. I ordered your standard falafel pita with a side of pita chips. If you do find yourself at Falafel House, be sure to order the vegan tahini sauce, which is friggin' godly. The default tahini sauce they give you has dairy in it.

The next place that floored me was Badass Coffee Company. It's establishments like this that make me ashamed to be employed at Starbucks. Their coffee selection is limited to Kona, but that was perfectly fine with me. They had soy options and even their white mocha syrup was vegan. As if that weren't enough to win me over, they offered vegan options in the pastry case! I ordered some vegan chocolate cake which was rich and dense and moist and pretty much everything that chocolate cake should be. They also had oat bars that were on par with Clif bars. The staff was very friendly and helpful here as well. It made me a little sad that they were located in the more commercial section of downtown Santa Cruz.

EDIT: A few hours after this post, my father was kind enough to take me to Davis to eat at a restaurant I'd been eyeballing for a while via the interwebz. We ate at Delta of Venus. While this isn't a vegetarian or vegan restaurant, it has both options available. My father was able to eat a turkey sammie and I had a curried tofu salad sammie. The tofu salad was alright considering that I find soy mayo positively disgusting. I also got a homemade chocolate chip bran muffin that was later enjoyed with a glass of soy milk for dessert. This restaurant had a nice little atmoshpere despite all of the pretentious art fags that littered the lawn. Davis is a quaint little college town and Delta of Venus definitely reflected that.

Falafel Pitas with Homemade Hummus

Talk about a chickpea overload. This meal contained an obscene amount of protein and was positively delicious. My only criticism: I would've baked these. Either my bum efficiency apartment stove is well, a bum efficiency apartment stove or these just don't gt cooked through the center when they're fried. Also, due to my hormonal stove top's incosistent tempurature, they got mildly deep fried and a little burnt on the outside.

While I've made my fair share of homemade hummus, I've NEVER made falafel from scratch. I'm not sure how authentic this recipe is, but it certainly did the trick. This meal was ideal because it allowed me the opportunity to sneak onions into EVERYTHING. Seriously. I can't stress enough how perfect this recipe would have been if I would've I'd only baked it.

Baked Mac 'n Cheez

Super Ultra Comfort Fewd Nomz achieved! This took less than 45 minutes to prepare and cook and was so wonderful. It was even enjoyed by a cheese-addicted friend of mine. Win. I used my Supa Simple Mac Sauce and two cups of macaroni. For the topping I sprinkled a handful of Panko breadcrumbs and about a teaspoon of both paprika and pepper. Also, if you have taste buds are even remotely similar to moi, you'll throw in an onion. Just for good measure.

Tofu Ricotta Stuffed Shells

This was completely fantastic. I used the recipe found in How it all Vegan! for my tofu ricotta and kind of free-styled everything else. This recipe calls for about 16 shells. Bake at 350 for 35 minutes. I opted to throw some soy mozzarella slices on top. NOMZ! I advise you do this after your shells have finished baking otherwise they will pretty much just disintegrate. This made 2 large servings. (4 small servings)

Tomato Sauce

1/2 lb mushrooms, chopped
4 cloves garlic, minced
water, add as needed in tablespoons
1 small yellow onion, minced
1 large tomato, diced
1 8 oz can tomato sauce
2 tbs tomato paste
1-2 tsp oregano
3 tsp basil
salt and pepper to taste

In a large sauce pan, on medium-high heat, stir in mushrooms, onions, and garlic with a tablespoon of water and cook until mushrooms are tender. Add tomatoes and another tablespoon of water if needed. Allow the tomatoes to dissolve a bit and add the spices, then add paste and sauce. Continue to add water if necessary in tablespoon increments. Reduce heat and cover until ready to serve over pasta.

How it all Vegan! Tofu Ricotta

1 lb medium tofu
1/4 cup soy milk
1 tsp oregano
3 tsp basil
1 tsp salt
2 tbs lemon juice
4 cloves garlic, minced
1 small onion, chopped
2 cups spinach, chopped


In a blender or food processor, blend all ingredients other than the spinach. Blend until the mixture achieves a consistency like cottage cheese. Add water if needed. Stir in spinach and set aside until ready for use.

On the Grill

This past weekend I went up to my mother's. The prime objective every time I visit her is to make use of both her awesome kitchen and her even more awesome garden. The menu: grilled tofu, grilled squash, roasted sweet potatoes with red onions, grilled portabellos, and bread. The tofu was marinated with soy sauce, olive oil, a hefty amount of minced garlic, and fresh thyme and lemon basil picked from her garden. The squash was marinated in a simple garlic, olive oil, and balsamic vinegar mixture. The potatoes were roasted with red onions and cilantro, also fresh from my mom's garden. And, finally, the mushrooms were coated with olive oil and garlic. Simple, but oh, so satisfying.

And, for dessert, I made my favorite banana nut bread recipe and sprinkled chocolate chips atop the batter. Leave it to me to figure out a way to add chocolate to EVERYTHING.