Portobello Burger

This burger has great potential of converting carnivorous beasts that survive on dead flesh into vegans. Reminiscing over the juiciness of this beloved dinner last night has made me drool all over myself.  Dear reader, go now, and make this immediately. 

Portobellos

balsamic vinegar

aioli (veganaise + chopped garlic) 

lettuce

tomato

vegan bread / bun

Marinate portobellos in balsamic vinegar and a touch of olive oil for about twenty minutes. Grill on both sides for at least 5-6 minutes each side. Devour and relish in the glory of the portobello burger! *MISSING* Caramelized onions.

Vegan Jiaozi (Gyoza)

This is something that everyone will like. It can be served as an appetizer, snack, or a whole meal. The filling is the best I've had, however the wraps are something that gets better with practice (and patience).

This dish can be baked, pan fried, or boiled. I chose to pan fry these, and the following day we baked them. Both ways are awesome. The wraps were difficult to get right, but the more I make them, the better they'll get. I recommend searching on YouTube for the best way. 

Wraps:

unbleached white flour

water

Filling:

tamari

cabbage

mushrooms

onions

protein crumbles

salt / pepper

 

Mediterranean Crepes with Tofu

Breakfast just got to the point where the word, "good" doesn't necessarily apply. We stopped eating out because our foods are so much better then overpriced restaurant meals! This recipe came about from attempting to make crepes for dinner. Miserably failing is stretching it, but Natalya persisted and perfected the crepe!

Filling:

Sundried tomatoes
Mushrooms
Basil
Soft tofu
Black olives
White onion
Nutritional yeast
Salt and pepper

Whole wheat crepe:

1 1/2 cups whole wheat pastry flour
1 1/2 cups coconut milk
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
2 tbsp canola oil