Braised Tofu with Pilaf, Bok Choy, & Kabocha Sauce

I wanted to try something different with kabocha and this is what I ended up with. It is a pretty dinner and was quite tasty. This dinner is for two, but feel free to double the recipes. It was inspired by this recipe.

Braised Tofu with Pilaf, Bok Choy, & Kabocha Sauce

* Prep Time: 15 minutes
* Cook Time: 30 minutes
* Ingredients (for braised tofu):

• 2 slices firm tofu, sliced 1/2" thick, water pressed out
• 1/2 tbsp olive oil
• 1 tbsp lemon
• salt and pepper, to taste
• 1/4 cup vegetable stock

* Ingredients (for pilaf):

• 1 tbsp olive oil
• 1/3 cup shiitake mushrooms, sliced
• 1 tbsp garlic, minced
• 1 cup edamame, shelled
• 1/4 cup green onions, sliced
• salt and pepper, to taste
• 1/2 cup uncooked brown rice, follow box instructions to cook

* Ingredients (for bok choy):

• 1 tbsp olive oil
• 3 bunches baby bok choy, end trimmed
• 1 tbsp garlic, minced 
• salt and pepper, to taste

* Ingredients (for kabocha sauce):

• 1 tbsp olive oil
• 1/2 small yellow onion, chopped
• 1 tbsp ginger, minced
• 1 cup kabocha squash, seeded, peeled, cubed
• 1/8 tsp cumin
• 1/8 tsp curry powder
• 1/8 corriander
• salt and pepper, to taste
• 1 cup vegetable broth, add more if needed

* Recipe (for braised tofu):

1. To make braised tofu, heat olive oil over medium heat in a small skillet. Once hot, add tofu and lemon juice.
2. Brown both sides making sure not to burn.
3. Once browned, add the salt, pepper, and stock. Cover with lid and cook, turning over occasionally, until broth dissolves.

* Recipe (for pilaf):

1. Cook the rice according to box instructions. Set aside.
2. In a medium skillet, add the olive oil and heat. Once hot, add the garlic, shiitake, edamame, salt, and pepper. Cook for about 10 minutes until browned and tender.
3. Toss in the green onions and cook for another two minutes. Remove from heat.
4. Mix vegetables with the brown rice for a pilaf.

* Recipe (for bok choy):

1. In a medium skillet, add olive oil.
2. Toss in the bok choy, garlic, salt, and pepper. Cook for about 10 minutes or until the leave begin to wilt and a fork can go through the stems.

* Recipe (for kabocha sauce):

1. In a small pot, add the olive oil and heat. Cook the onions and ginger until onions are translucent. 
2. Add the remaining ingredients. Cook until the squash is tender to a fork.
3. Puree in a blender. If the sauce is too thick, add more vegetable stock.

 * Recipe (to build dish):

1. Using a small bowl, pack the rice pilaf inside. Carefully flip over onto a plate.
2. Top rice with bok choy and braised tofu.
3. Pour sauce over the dish and around sides.

Lemon & Lavender Chick'n with Quinoa Pilaf and Asparagus

I was inspired by the spice rack on this one!


Lemon & Lavender Chick'n with Quinoa Pilaf and Asparagus

* Prep Time: 10 minutes
* Cook Time: 40 minutes
* Ingredients (for quinoa pilaf):

• 1/2 cup quinoa, rinsed
• 1 cup water
• 1 tbsp olive oil
• 1/2 small yellow onion, diced
• 2 cloves garlic, minced
• 1/2 cup mushrooms, sliced
• 1 stalk celery, diced
• 1 carrot, diced
• 1/2 red and orange bell pepper, diced
• 1/2 zephyr squash, diced*
• 3 small tomatoes, diced
• 1/2 cup vegetable stock
• truffle salt, to taste*
• fresh ground black pepper, to taste
• 1 tsp basil
• 1 tsp oregano
• 1 tbsp fresh cilantro, minced

* Ingredients (for lemon & lavender chick'n):

• 3 tbsp Mediterranean spiced olive oil*
• 1 tsp Herbs de Provence with lavender*
• 1/2 tsp garlic powder
• 1/2 tsp lemon zest
• 1/2 tsp truffle salt
• 1/2 tsp fresh ground black pepper, to taste
• 1 tbsp lemon juice
• tiny pinch saffron
• 1 package Gardein chick'n scallopini*

* Ingredients (for asparagus):

• 1 bunch green asparagus
• 1 tbsp balsamic reduction, drizzled*

* Recipe (for quinoa pilaf):

1. Place quinoa and water in a small pot and cook covered on medium to low heat for 15 minutes.
2. Meanwhile in another medium pot, add olive oil and bring to medium heat. Throw in the onions, garlic, and mushrooms. Cook until onions are translucent.
3. Add celery and carrots and cook for another 5 minutes.
4. Add bell peppers, squash, tomatoes, stock, salt, pepper, basil, and oregano. Cook for another 10 minutes.
5. Mix in the cooked quinoa with the vegetables. Add the cilantro. Cook on low for another 5 minutes if it is too mushy still.

* Recipe (for lemon & lavender chick'n):

1. Heat skillet to medium heat.
2. Mix all ingredients except chick'n patties. Add to skillet.
3. Place the patties in skillet and cook on both sides until done, about 5-10 minutes.

* Recipe (for asparagus):

1. Cut ends off asparagus and steam in large pot for about 10 minutes until tender.
2. Drizzle with balsamic reduction.

* Note: Zephyr squash were readily available at my local health food store with their organic produce. You could use an ordinary squash. Truffle salt is just something I picked up. Regular salt will do. The Mediterranean infused olive oil is again something I picked up. Feel free to use a regular olive oil versus an infused one. I couldn't find straight dried lavender and as a result I ended up with the Herbs de Provence with lavender which I think I like better anyways! Gardein is a great company and one can find it at most grocery stores with the organic products or Boca products. Lastly, the balsamic reduction is something I found bottled in the spice aisle at the store. One could just drizzle plain old balsamic on top if they chose.

Vegetable Couscous Pilaf with Sauteed Baby Vegetables

After a very long hiatus, I am back and ready to cook up a storm! Below is one of my new favorite, tasty, original recipes.

Vegetable Couscous Pilaf with Sauteed Baby Vegetables

* Prep Time: 20 minutes

* Cook Time: 40 minutes

 * Ingredients (for couscous):

• 1 tablespoon soy butter*
• 1 tablespoon olive oil
• 3 cloves of garlic - minced
• 1/3rd of red onion - chopped
• 1/2 cup of mushrooms - chopped
• 1/3rd cup of peas*
• 1 1/2 tablespoons fresh chives - chopped
• 1 baby zucchini - chopped
• 2 baby carrots - chopped
• 2 baby squash - chopped (yellow or green)
• dash of onion powder
• dash of thyme
• dash of garlic powder
• dash of garlic salt
• several dashes of black pepper
• several dashes of sea salt
• dash of cumin
• dash of parsley
• dash of caraway
• dash of paparika
• dash of oregano (ground)
• dash of oregano (leaves)
• 1-1 1/2 cups vegetable stock (add more if needed when cooking)
• 1-2 tablespoons of white wine
• 1 package of couscous
• top with soy parmesan (optional)*

* Ingredients (for sauteed baby vegetables):

• 1/2-1 cup of water
• several baby carrots
• several baby zucchini
• several baby squash (green and yellow)
• several baby red potatoes
• several small mushrooms (keep steams on)
• several pieces of asparagus
• 1/3 of red onion - sliced into thin, long pieces
• several green beans (optional)
• 2 tablespoons fresh chives - chopped
• 2 tablespoons olive oil
• dash of garlic salt
• dash of onion powder
• dash of garlic powder
• dash of oregano (leaves)
• dash of thyme
• dash of rosemary
• dash of parsley
• several dashes of black pepper
• several dashes of sea salt

* Recipe:

1. Begin with couscous. Place soy butter and olive oil in medium size pot over medium heat. Add onions and garlic, wait until onions are translucent (about 5 minutes).
2. Add all vegetables and spices to pot with onions and garlic, cook until tender (5-8 minutes).
3. Insert couscous, vegetable stock, and white wine. Keep adding more stock if couscous does not become soft over time. Let cook over medium heat with lid on until couscous is soft (10-15 minutes). Make sure the vegetables and couscous are well mixed together.
4. While couscous is cooking, start on the baby vegetables. Using a large pan, add all baby vegetables, asparagus, green beans (optional), red onion, mushrooms, and water (in small increments). Cover and let steam. Keep checking and adding more water as the vegetables soak it in. Once tender, you are done with this step (5-7 minutes).
5. Keep stirring that couscous while you are working on the baby vegetables so it does not stick to the pot.
6. Add the olive oil, chives, and spices to the pan with baby vegetables. Let them saute for about 5-7 minutes.
7. Once couscous is done, place on plate. Top with the sauteed baby vegetables.
8. Finish with several dashes of soy parmesan (optional).

* Notes: For soy butter, I use the vegan Earth Balance. The peas I used were frozen, feel free to use fresh ones. The best soy parmesan brand I have come across is Galaxy Nutritional Foods Vegan Topping.

I have a many more recipes to add, just do not have time now. More soon, promise!

Quick review: Vegan foodies like myself often are in despair over a good vegan cheese. A long time ago, I decided it simply does not exist. In the last couple months, this local Chicago nut cheese company has proved my vegan cheese woes wrong. Check out Ste Martaen Vegan Cheese. Currently, one can only buy it at Delicious Cafe, located in North Center on 3827 N. Lincoln Ave. Though, rumor has it, they will be selling Ste Martaen at the new, giant Whole Foods in Chicago soon.

This colby nut cheese has become a favorite of mine to use for grilled cheese sandwiches.

Also, check out their smoked gouda cheese and try out this marinated tofu sandwich recipe. Delish!

Miss Suzy Q

Now to the cooking. When in Groton/New London, the boy and I made stir fry, though I did not take any pictures. It was pretty basic: Asian rice noodles, veggies, vegetarian stir fry sauce. We also made chicken enchiladas and margarita's at the same time, haha.

As stated before, I like to make care boxes. Here is yet another gloriously themed box, Easter! I refused to tote this crap in a suitcase across the country, so I mailed it. Besides, its more fun that way. You all know you like to get homemade packages in the mail to dig through, admit it. (I had enough stuff for him from myself and his mother and his sister - half my suitcase was his stuff, don't ask.) This is not all of what was in the box, but you get the idea. I'm going to make the boyfriend fat with all the baked goodies and candy I send, haha. I put a blueberry cake in there, which I posted about in a previous entry. For the trip, I hand-sewed a drawstring bag in old merchant looking ships (try from like 1700s) and put vegan stout cookies in it (leave me alone, they are sailors and I like themes! - hello look at my care box). Plus, I told him to share. The link is the recipe. As it states, most stout in not vegan. I used Young's Double Chocolate Stout, which is vegan. I'm starting to think it is the only vegan stout out there. The link on the "drawstring bag" text is the tutorial as to how one makes it. Also, I carried homemade fortune cookies with me all the way there. It was hard. I had to put them in my messenger bag and make sure I didn't crush them the whole trip. The things I do for baking and being super girlfriend-y!

Oh, so there was this debacle with a coffee cake I baked around this same time. It sort of went nutty on me. I'm blaming the tin baking trays I use. Nothing ever turns out in the right amount of time or the way it is exactly supposed to be in those. I need to obtain ceramic ones. Let's just say, the nice top caved inside the actual cake, it overflowed as a result in the oven, started to burn on the oven floor, caused the condo to smell like burnt cake, and overall was a mess. But, I salvaged it. I hope it is good?

This summer, I am creating an apartment balcony vegetable garden (as I'll actually be in Chicago for more than a month at a time). I have most of my necessary tools to do so. I will begin in two weeks. It is going to be all organic. My balcony is going to be oh so cute with its vegetables, herbs, flowers, little ducks and bunny garden figurines (I'm so girly, it's sickening), little mosaic solar powered lamps, miniature gas grill, and my sweet bicycle. I am going to have to industrial velcro the figurines and the lamps so they don't blow 21 floors over the edge. Eep.

Couple more links on balcony gardening: More apt. gardening, tips on how & what to grow in hanging baskets, and the Topsy Turvy Hanging Tomato basket (which I really want but unfortunately, I can not hang things). Oh, I ordered my organic seeds from Seeds of Change.

This website is incredible, by the way. I'm in love. Go vintage and old things in general.

Above is my homemade Ginger Carrot Beet (& Sweet Potato) Soup recipe. When I make my own recipes, I don't really follow any measurement levels, I just sort of go with it. So, these directions may be a bit odd, haha, but I bet it will taste good when it is done!

* Prep Time: 15 minutes

* Cook Time: 45 minutes

* Ingredients:

• 1 large beet (diced)
• 2 tablespoons olive oil
• 1/2 of a medium onion (chopped)
• 3-4 large carrots (diced)
• 1/3rd small ginger root (minced)
• 2 cloves of garlic (minced)
• 4 cups of vegetable stock
• 1 teaspoons salt
• 1 teaspoon black pepper
• 1/2-1 teaspoon ground ginger
• dash of onion powder
• dash of garlic salt
• dash of all-purpose seasoning
• dash of oregano
• dash of dried dill weed
• Optional: 2-3 small sweet potatoes (diced)

* Recipe:

1. Add olive oil and all the spices to medium pot. Add chopped onions and sautee until translucent.
2. While onions are cooking, peel the beet and carrots (and sweet potatoes if using). Chop 'em up.
3. As the onions begin to cook, add the garlic and ginger root to the pot.
4. Add the carrots, cook for 5 minutes.
5. Put the beets (and sweet potatoes) in and the vegetable stock. Simmer for 30-40 minutes.
6. Optional: when done cooking, put in a blender to make a puree. I was too lazy, clearly, and it was good just as it cooked.

* Notes: I used black carrots for this recipe which is why the soup base looks so beet colored (black carrots have the same coloring and dying affect that beets have). Okay, so I really like spices (I have a whole freaking cabinent of them), so don't mind me with all my dashes of this and that. You don't have to, I'm just weird, haha. Oh, I had some sweet potatoes lying around so I added those too. Not normal to this soup, I know, but it was good! Ah, and you'll notice in my picture, I don't chop too fine. I like big pieces of vegetables in my soup, but if you are putting this in a blender, I would advise to chop as small as possible.

Indian Spiced Lentils & Vegetables

* Prep Time: 15 minutes
* Cook Time: 1+ hour
* Ingredients:

• 3 tablespoons olive oil
• 1 bag of lentils (sorry - my mother gave me the lentils in a baggie, not sure of the measureent quantity)
• 3/4th of medium onion (chopped)
• 3 cloves of garlic (minced)
• 4 carrots (chopped)
• 3/4th of a bag of green beans (chopped)
• 4 small sweet potatoes (skinned and chopped)
• 1/3rd a head of cauliflower (chopped)
• 1 can of diced tomatoes w/ juice
• 5 cups or more of vegetable stock
• 1 teaspoons salt
• 1 teaspoon black pepper
• dash of oregano
• dash of all-purpose seasoning
• dash of dried dill weed
• dash of nutmeg
• dash of thyme
• dash of ground ginger root
• several dashes of dried sage
• dash of garlic salt
• dash of onion powder
• dash of garlic powder
• several dashes of turmeric
• several dashes of cumin
• several dashes of dried parsley
• pinch of coriander
• pinch of celery seed

* Recipe:

1. Place chopped onions and garlic in bigger pot with olive oil and the spices. Cook until the onions are translucent.
2. Add the carrots, green beans, sweet potato, cauliflower, and tomato. Cook for 5-10 minutes.
3. Add the lentils and the vegetable stock. Cover lentils + 1 more cup of stock.
4. Cook until the vegetable and lentils are soft. Keep adding stock if it evaporates.

* Notes: I didn't make mine into a soup per say, it was like half submerged or less. I also lacked a can of diced tomatoes, so I used cherry red's that I cut up and squished. Used orange cauliflower too.

Indian Spiced Potatoes & Vegetables

* Prep Time: 15 minutes
* Cook Time: 30-40 minutes
* Ingredients:

• 2 tablespoons olive oil
• 5 small baby red potatoes (diced)
• 1/2 of medium onion (chopped)
• 1/2 cup of pine nuts
• 1 cup of frozen peas
• 2-3 teaspoons of Dijon mustard
• 3-4 teaspoons of masala
• 1/2 cup of water
• 1 teaspoons salt
• 1 teaspoon black pepper
• dash of oregano
• dash of all-purpose seasoning
• dash of dried dill weed
• dash of nutmeg
• dash of thyme
• dash of ground ginger root
• several dashes of dried sage
• dash of garlic salt
• dash of onion powder
• dash of garlic powder
• several dashes of turmeric
• several dashes of cumin
• several dashes of dried parsley
• pinch of coriander
• pinch of celery seed

* Recipe:

1. Place chopped onions in medium pot with olive oil and the spices. Cook with the pine nuts until the onions are translucent.
2. Add the potatoes and mix well with masala and dijon. Add the water. Cook for 20 or so minutes.
3. Add the peas and cook until they are no longer frozen.
4. Cook until the vegetables are soft.

* Notes: So, this dish should look yellow in color, FYI. Keep adding turmeric if you wish. I personally like it a lot.

Indian Spiced Rice

* Prep Time: 15 minutes
* Cook Time: 30 minutes
* Ingredients:

• 2 tablespoons olive oil
• 2 cups of white rice
• 1/2 of medium onion (chopped)
• 3 cloves of garlic (minced)
• 2 small bell peppers (chopped)
• 1/2 cup of raisins
• 1/2 cup of pine nuts
• 1 teaspoons salt
• 1 teaspoon black pepper
• dash of thyme
• dash of ground ginger root
• dash of garlic salt
• dash of onion powder
• dash of garlic powder
• several dashes of turmeric
• several dashes of cumin
• pinch of coriander

* Recipe:

1. Place chopped onions and garlic in medium frying pan with olive oil and the spices. Cook until the onions are translucent.
2. In the mean time, cook your rice in a rice cooker or in the microwave or the stove (follow whatever directions you need for the device you use to cook it).
3. Add the bell peppers, pine nuts, and raisins.
4. Cook until the vegetables are soft.
5. Add to the rice - mix it up well!

* Notes: Again, this should be yellow in color. Add more turmeric if you wish. I used green bell peppers, just fyi.




I was missing curry powder for all the Indian recipes and each should have had at least a teaspoon. Add that to all the dishes if you plan on making these.

Gretschka Kasha (Buckwheat Pilaf)

So, this is a traditional Russian recipe gone vegan. My mother translated it into English for me from my aunt.


* Prep Time: 15 minutes
* Cook Time: 30-40 minutes
* Ingredients:

• 3 tablespoons olive oil
• 2 cups of buckwheat (gretschka kasha)
• 2 cups of water
• 1/2 of medium onion (chopped)
• 3 cloves of garlic (minced)
• 1 medium bell pepper (chopped)
• 2-3 carrots (diced)
• 1/2 bag of green beans (chopped)
• 1/3rd of a block of tofu (diced)
• 3 stalks of green onion (chopped)
• Lots of mushrooms - use a variety! (chopped)
• 1 teaspoons salt
• 1 teaspoon black pepper
• dash of parsley
• several dashes of dried dill weed
• dash of garlic salt
• dash of onion powder
• dash of garlic powder

* Recipe:

1. Put the buckwheat in a large pot with water. Let it boil and then turn it down to a simmer. Keep a lid on it the whole time.
2. Place chopped onions and garlic in medium frying pan with olive oil and the spices. Cook until the onions are translucent.
3. Add peppers, green beans, tofu, mushrooms, and green onions to the onion mix. Stir fry it until the vegetables are cooked/soft.
4. Simmer the buckwheat until it is completely cooked and soft. You may need to add more water during this process.
5. When buckwheat is done cooking, add the stir fry vegetables to the pot and mix thoroughly.

* Notes: You should be able to find buckwheat with the ethnic food section of your normal grocery store. It will probably be located near the Jewish food.


Oh, over Easter, I made a carrot cake out of The Joy of Vegan Baking. It was a HUGE hit. I also made some more cornbread, also a hit. I really recommend the carrot cake, yum!


Use Tofutti for the cream cheese frosting of the carrot cake. You should be able to find it at most groceries that have a vegan/vegetarian/special diet section. If not, try a health food store.

Vegan Stout Cookies: 5/5!
Fortune Cookies: 3/5 (these were hard to make and REALLY sugary)
Carrot Cake: 5/5!
Cornbread: 5/5


Until I cook some more!