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.

ENJOY!

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I love peanut butter and I am also a fan of spice. The great thing about this recipe, besides that it comes together in a few minutes, is that you can use more or less peanut butter, depending on your taste. Additionally, you can add as much spice as you can handle, or leave it less spicy for the faint of heart.

I made a batch of spring rolls today and this sauce is excellent with them, as a dip for fried tofu, or even a topping for veggie bowls.

ENJOY!

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I try to make as many varieties of food as possible and recently had the request for a hearty salad. Sitting in my pantry was some polenta that was about to expire so there was my first ingredient. I have not done that much with seitan so I decided to try to incorporate it, along with pan-fried tofu.

The various flavors of the lemon, tamari, teriyaki, and maple syrup all complement each other and each bite is an in-mouth party for your taste buds.

Up until now, I have not attempted to make my own seitan, so for now, I would recommend Sweet Earth Seitan.

ENJOY!

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About Me

Hi, I'm Roxanne.

Thanks for stopping by and welcome to my site.

My family heritage is Italian and French so needless to say, I love preparing meals for family, friends and anyone with an appetite and the openness to try something new.

Please make yourself at home and enjoy! I look forward to your comments and suggestions, feel free to send me a note through the Contact Page.

XOXO

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