Tofu is oftentimes a vegan’s best friend! I remember in my early years of being plant-based, my husband wanted to do something special for our anniversary. He planned a very fancy dinner at a 5-star restaurant. Being a thorough person, he called the restaurant beforehand and spoke directly with the chef. The chef said he was great at making plant-based dishes and not to worry, he would prepare something memorable. We sipped on our pink champagne and the waiter brought the supposedly magnificent vegan dish! An entire block of tofu, on a bed of greens, was his specialty. No dressing, no seasoning, no cooking, just plain out-of-the-carton tofu, cold!
It was beyond disappointing and also disgusting enough that it turned me away from tofu for several years. I am happy to say, however, that I now make it dozens of different ways but have been trying to master a crispy coating that would be the base for numerous seasonings. Use your imagination! Try using Mexican flavors like Cumin, Oregano, Chili Powder, Cilantro, and Salt. Or if you are feeling like something Italian, how about Garlic Powder, Onion Powder, Oregano, and Salt? Indian seasonings like Turmeric, Garam Masala, Cumin, and Coriander also work well. The possibilities are nearly endless!
I think, after much trial and error, I have come up with something spectacular.
Absolutely amazing…if I may say so myself!
I am so thankful to Kite Hill for inventing Vegan Ricotta. My Italian life is so much easier and happier!
These cookies are fairly simple to make and a little cookie is just the right amount to satisfy your sweet tooth…although it is hard to eat just one!
Feel free to add more lemon zest to the recipe but I personally think this recipe has just the right amount, without being overpowering.
My husband loves my zucchini and summer squash casserole but I wanted to try something different with the delectable squash.
In my opinion, this is even better than my eggplant parmesan and the perfect light, satisfying summer dinner. I love salad, especially during the warmer months, but sometimes a fresh homecooked meal tastes especially great.
Zucchini, classified as a fruit because of its seeds, is super low in fat, carbs, and sugar and rich in nutrients including Vitamins A and C, B6, Potassium, Magnesium, and Manganese which helps the body form connective tissue, bones, blood-clotting factors and is also necessary for normal brain and nerve functions.
The ingredients are simple and most likely you will have most of them available in your refrigerator. You can serve this dish with a fresh salad or a side of pasta.
It comes together in about 20 minutes and bakes for about 40 minutes. Therefore from knife to plate you will have an amazing dish in only an hour!