Holy cow, guys, this is the real deal! The movie theater nachos of your youth? This is it, right here, and it was lovingly imagined by Doesn’t Taste Like Chicken. As you can see, Astrid is eating it all up, and loving every bite! What’s more, it’s gooey and stretchy, which delivers an authentic experience with none of the dairy.
I’m pretty lazy when it comes to planning ahead; not necessarily because I lack the ability, but mostly because I hate leftovers. I enjoy my food best when it’s fresh, and, try as I might, I can’t seem to get over that. So, during the winter months, when shabbat is over early (the sun sets so much earlier), I appreciate the fact that I’m able to cook a simple dinner, even if it is just eggs.
This has become a winter tradition for us, eaten mostly on Saturday nights, but can really be enjoyed any time at all, even for a hat breakfast. It works equally well with meat or vegetarian sausage, so just pick your favorite.
These cold, North Eastern nights call for something hot and hearty to warm you up. Chowders are great for this, but the most prolific variety of chowder out here is clam, which is a no-no in this kitchen! My very tasty alternative is corn chowder made with potatoes and lots of super sweet corn! The corn of which I’m speaking, I get frozen from Trader Joe’s. However, if there isn’t one near you, don’t worry; any good, sweet corn will do. Bonus points if you cut it straight off the ear!
If I had a dime for every look of disgust and horror I’ve gotten from drinking this smoothie over the years, I’d be a rich lady! The green tinge to the smoothie comes from fresh kale leaves which I blend very meticulously in my Vitamix blender. I have even, on occasion, substituted spinach.
Don’t fret, though, I was once in your shoes. The thought of putting green veggies into a smoothie made me a little queasy. How you sure you though, that there is nothing to fear with this one. It’s actually really good. Sometimes, I even drink it in lieu of coffee. Sometimes. And if that weren’t enough endorsement, all four of my picky eaters absolutely love drinking this.
We’re having enchiladas tonight, one of my favorites. Hooray! The secret to rockin’ enchiladas is to make your own sauce (and PLEASE, dont use tomatoes!), and with only four main ingredients, enchilada sauce is a lot simpler than you might think. Fill your enchiladas with veggies, cheese, shredded meat, or some combination of the three. The sauce is entirely vegan and pareve, so live it up (there’d even a gluten free option!)! Want to know more? Well, read on… Continue reading
Mabo Tofu for dinner tonight. Let’s hear it for comfort food!
This is a really fast and easy thing to put together. I make mine vegan (pareve), but you can certainly substitute meat ingredients if you’d like. Start out with (amounts are approximate):
1 block of medium firm tofu (about a pound or so, more or less)
6 ounces of veggie ground “beef” (feel free to sub 1/2 lb ground meat, if you’d like)
2 cloves garlic, crushed and chopped
1 cup veggie/pareve broth (again, feel free to use chicken broth)
3 tablespoons of hot chili sauce, such as sriracha or sambal oleik
1 cup frozen peas
2 tablespoons Hoisin sauce
Tamari or soy sauce, to taste
2 tablespoons corn starch, mixed with cold water
Oil, for stir frying (about 2 tablespoons)
1) Drain tofu and pat dry. Cut up into cubes. Set aside. In a wok over medium high heat, sauté garlic in oil until fragrant. Add veggie beef and cook a few minutes until heated through and slightly browned. Add chili sauce and Hoisin sauce, and combine. Add tofu and broth; there should be enough broth to just cover the tofu. Reduce heat to medium, and allow to lightly boil for about 5 – 10 minutes (this infuses the flavor into the tofu).
2) Stir in corn starch mixture, a little at a time, until sauce thickens to your liking. Taste, and add Tamari to suit taste. Stir in peas, and turn off heat. Allow to stand about 3 – 5 minutes. Serve with steamed rice.