Tag Archives: egg free

Tofu Pad Kee Mao

13 Jan

By popular request on my Facebook page, I am sharing my recipe for tofu pad kee mao. I had posted this recipe for pad see ew years ago, which also calls for the same flat fresh noodles. Our store carries them in two pound packages in sheets which I cut into smaller portions. If you can’t find fresh noodles, you can absolutely use dried wide rice noodles.

Traditionally this recipe is made with Thai birds eye chili peppers. I’m currently catering to palates that don’t appreciate spice, so I choose to omit the peppers. If you want to use them, add about 5 or 6 during the cooking step with the other vegetables.

I love using Beyond Meat crumbles for this dish, but they’re not a necessity. Feel free to omit or substitute with your favorite seitan recipe.

Algal oil adds a similar fishy flavor that fish sauce usually adds to the recipe. Flax or hemp oil can totally be substituted for a similar flavor, or you can add your favorite vegan fish sauce.

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Salt and Pepper Tofu

5 Oct

When I was in 6th grade my teacher, Mrs. Dagle, gave the class a get-to-know-you survey. She asked for everyone’s favorite color, book, food, etc. I remember answering my favorite food as “anything except tofu.” I hated the texture of tofu for years-I would often buy it and leave it in the fridge for weeks until I finally cooked it, only to throw half away. Salt and pepper tofu was the first recipe I tried where I really enjoyed the texture and the taste. Something about frying tofu to give it a crunchy texture made it more palatable to me.

I bookmarked this recipe years ago and it’s become a favorite for busy weeknights. I’ve also experimented with cooking the tofu in sauce afterwards, but I prefer to leave it crunchy just the way it is. Feel free to use it in other dishes or as a beginning step to making barbeque tofu.

Salt and Pepper Tofu

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Healthier Banana Bread

8 Sep

I’ve been making the same banana bread for well over a year now. It’s a solid recipe, but sometimes I feel guilty for the high amount of sugar (especially after adding chocolate chips.)

I’ve also been making these lactation cookies regularly. I wanted to combine the idea of oats and extra nutrition from flax seeds and nutritional yeast with my normal banana bread recipe.

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I was really worried these loaves would be too soft to hold together, but they are tender and delicious. I ate at least three slices with zero guilt last night and couldn’t get over how delicious it was.

I hope you try it too!

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Vegan Rivel Soup

27 Aug

Yesterday was my grandma’s birthday and I happened upon a picture of her in my camera from Christmas, the last time I saw her. Fortunately it was a happy event with tons of pictures and I’m glad I can call that my last memory of her.

This recipe always reminds me of her and home. I grew up eating what we called “rabels” after Easter and other holidays, as it was a good way to use up leftovers. Upon further investigation on the Internet I found the proper term is rivel soup, but I will still always call it rabels. It’s funny how things get lost in translation and the words stick that way.

This is a great fall weather recipe, or even when you’re feeling under the weather. It’s thick and hearty with cheap ingredients. One word of warning; it tends to thicken further after the first day, so you may need to thin it down quite a bit.

Vegan Rivel Soup

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