Thai Noodle Bowl

My gardens have kept me busy and out of my kitchen lately but I spotted this recipe and had to dust off my garden gloves and get cooking!  This easy one-pot supper recipe came from a Rachel Ray magazine.
Her recipe calls for shrimp so I replaced the shrimp with Tofu and broccoli.  Use any of your favorite veggies - get creative!

Thai Noodle Bowl
rice or whole wheat noodles
1 can coconut milk
1 tablespoon soy sauce
1 tablespoon thai red curry paste
tofu (fried)
snow peas (I used broccoli instead)
broccoli
green onions
limes ( I added the juice of the lime, Rachel used as garnish)

Dice tofu into small pieces and fry in olive oil, set aside.
Cook noodles, drain.  In same pot, bring 1 cup water, coconut milk, soy sauce and curry paste to a simmer.  Add the green onions and broccoli and cook until tender.  Add tofu and season with salt and pepper.

Carrot Cake

Mother's Day was filled with love, laughter and CAKE!  I found this carrot cake recipe on vegweb.com (by Tate).  My parents LOVED it.  The recipe suggested nuts and raisins optional, I used both.

Incredible Vegan Carrot Cake:

    2 1/4 cups all purpose flour
    2 teaspoons baking soda
    2 teaspoons cinnamon
    1 teaspoon pumpkin pie spice or allspice
    1 teaspoon baking powder
    1 teaspoon salt
    3/4 cup light brown cane sugar
    3/4 cup cane sugar
    3 egg equivalents (e.g., Ener-G Egg Replacer)
    1 teaspoon vanilla
    1 cup vegetable oil
    2 cups carrots, finely grated
    1 can (14 ounce) can crushed pineapple, drained
    1 cup shredded coconut
    nuts and raisins, optional

    Faux Cream Cheese Frosting:
    1 (8 ounce) package vegan cream cheese
    1/3 cup vegan margarine, softened (I use EArth Balance)
    1 teaspoon vanilla
    2 cups vegan powdered sugar

Directions:

1. Preheat oven to 350 degree Fahrenheit. For cake, in a medium bowl, mix flour, baking soda, cinnamon, pumpkin pie spice, baking powder, and salt. 

2. In a large bowl, mix sugar and egg replacer until creamy (works best with an electric mixer), then add vanilla, followed by vegetable oil. Mix wet and dry ingredients together. Stir in carrots, pineapple, and coconut. Add nuts and raisins, if using. 

3. I prefer a thicker cake, so I used a 9" x 9" glass pan. But if you prefer thinner cake with more servings, use a 13" x 9" pan. Grease pan. 

4. Smooth batter into pan. Bake for 40 to 45 minutes or until toothpick comes out clean. Be sure to let the cake adequately cool before frosting.

5. For frosting, with an electric mixer, beat cream cheese and margarine. Add vanilla, then add sugar.

This entire recipe tastes just like the real thing! It just made it last night and it is so delicious!

Makes: 9 servings, Preparation time: 20 minutes, Cooking time: 40 minutes
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Tofu Scramble - Yellow Rose Recipes by Joanna Vaught

Tofu Scramble - Greek version

        Mix of the following spices:  Cumin, tumeric, garlic powder, onion powder, salt, paprika, oregano, thyme, black pepper.

1/2       16 oz. pkg. of firm tofu
1/2       8 oz. block of tempeh
3          green onion, thinly sliced
2          cloves garlic, minced
1/4       cup sun dried tomatoes, slivers
3          cups spinach, coarsely chopped
1/4       cup kalamata olives, sliced
            above spices
            canola oil

Cut tofu into 3/4 - 1" cubes.  Dice Tempeh into same size as tofu.
Heat oil in large skillet.  Add onion and then tofu and tempeh into single layer.
Stire a little to coat tofu in oil then saute for 3-4 minutes.  Keep heat as high as possible without burning.
Add seasoning mix and garlic, saute for 3-5 minutes.  Use wooden spoon to break apart tofu mixture a bit.
Lower heat and add spinach, allow to wilt (approximately 30 seconds).  Add tomatoes and olives.
Salt and Pepper.