And so it begins….
I’ve only had this blog going since the beginning of this year and although I’ve always wanted to take part in Vegan Mofo, I’ve never gotten the chance. Now that I actually can take part, I’m having a mini panic attack! You want me to do what? Every single day?! I have enough trouble writing up one post a week, let alone thinking of something to write every day! I like to think of myself as an organized person, but deep down I know I’m just a messy fiend. I kept meaning to plan my posts, organize recipes, meal plan, grocery shop and now it’s October 1st and I’ve pretty much done none of these things. Ah well, at least I came up with somewhat of a theme to roll with. Instead of reviewing cookbooks like I normally do, instead I’ll be posting about magazine recipes!
There have been way too many times where I’ve flicked through a magazine, said “ooo, I should make that” in reference to a delicious looking recipe, only to throw the magazine on top of the large stack I have sitting in a heap on my dresser, never to be looked at again. Now these recipes finally get their chance to shine, I’ll be trying out an assortment of different meals, snacks and desserts, taken from back issues of Vegetarian Times, VegNews and the VegNews recipe club. I’ll let you all know if the recipe was a winner or a flop and also include photos of the dish, yes of the actual dish, ah hem.
To kick off day one of mofo, I of course completely deviated away from my magazine theme and instead made another recipe from The Coup Cookbook. I mean, come on! How could I resist? The main ingredient is peanut butter, and ya’ll know how much I love peanut butter! I never had this dish in their restaurant before but I’m totally going to try it the next time I’m there, I loved it! Crunchy veggies and tofu in a spicy peanut sauce makes for a filling and delicious meal. I apparently went a little overboard with the sriracha, I know my heat tolerance is a little higher then P’s but when he took one bite the expression on his face was hilarious, you’d think the guy was about to burst into flames. Needless to say, I ate this one on my own. If you’re like P and not a big fan of heat then adjust the hot sauce to your liking.
PEANUT SATAY DRAGON BOWL
- 1 cup quinoa
- 2 cups vegetable broth
- 1/2 cup natural peanut butter
- 1 cup vegetable broth
- 3 tablespoons soy sauce or gluten-free tamari
- 2 cloves garlic, minced
- 2 tablespoons lemon juice
- 1 cup coconut milk
- 1 tablespoons sucanat
- 2-3 teaspoons chili hot sauce
- 210 g (1 pkg) smoked tofu, cubed
- 1 cup mushrooms, roughly chopped
- 2 medium carrots, sliced
- 3 cups broccoli, chopped
- 2 cups bean sprouts
- 1/4 cup peanuts
- Green onions, for garnish
- 1/4 bunch cilantro, roughly chopped
- Bring 2 cups of vegetable broth to a boil, add quinoa, cover, turn heat to low and let simmer for 10-15 minutes. Remove from heat and let stand for 5 minutes. Remove lid and fluff with fork. Set aside.
- In a pot over medium heat, mix peanut butter and vegetable broth together. Continue mixing until you reach a smooth consistency, careful not to burn. Add the soy sauce, garlic, lemon juice, coconut milk, sucanat, continue to simmer over low heat for 15 to 20 minutes, stirring continuously. During the last 5 minutes, add hot sauce. Remove from heat and adjust spice if necessary.
- In a large skillet, sauté smoked tofu until edges start to turn brown and crispy. Add carrots, mushrooms and broccoli, sauté until tender but still crispy, you may need to add a little soy sauce or broth to prevent vegetables from sticking to the pan. Add bean sprouts, peanuts and peanut satay sauce, heat until sauce begins to bubble.
- Portion quinoa out in each bowl and add veggie mixture on top. Garnish with green onions and cilantro.
Is there a magazine recipe you’d like me to post about? Just let me know and I’ll be sure to try it out!