Asian Fusion Slaw Stuffed with Vegetables, and a Tangy Dressing
This recipe mixes together so many textures and flavors that the end result is a mouthwatering crutch fest. It’s great by itself, or served along side any main course. It’s best if put in the refrigerator for 20 to 30 minutes before serving.
Persian Rice with Dill, Currants, Pistachios and Yogurt
The flavors of this dish are amazing. Tangy yogurt, sweet currants, and crunchy pistachios combine with the basmati make a very tasty rice dish. You can serve this by itself as a snack, or add your favorite veggie or protein for a full meal. Enjoy!
The original recipe was from Taste of the East. All of the recipes I’ve tried from the book so far are easy to make, and only take about 30 minutes. It also captures the taste of the east in a tasty vegan
Back in the Water in NorCal
After almost a month off Emily and I finally got back in the water again. As we pulled into the parking lot at Linda Mar it was shrouded in fog and the waves were small but consistent. After we suited up we headed to the beach to check out the wave and the sets. It seemed like all of the longboarders were getting wave after wave. They were small but were peeling right and left at several different spots. The surf forecasts was poor but I would give it a fair, especially for longboarders. We both managed to catch several nice rides even after being off for so long. We both had a great time and are looking forward to surfing more consistently for the foreseeable future. Stoked!
#88 / #46 for 2010 3:00 pm
PM REGIONAL OVERVIEW: Sloppy, bumpy, generally unrideable …
Herb and Sun Dried Tomato Polenta with Grilled Tomatoes
Ever since I went to Hong Kong I’ve been hooked on the British convention of grilled tomatoes for breakfast. Since I don’t eat eggs I’ve been looking for a vegan substitute that would work well with the grilled tomatoes. As I found from this awesome recipe from The Complete Book of Vegan Cooking herbed polenta is the perfect choice. Crispy, creamy and sweet are all great together. Serve this dish with your favorite whole grain toast and fruit for a great breakfast. Enjoy!
Potato, Broccoli, Spring Onion, and Cherry Tomato Salad with Herbed Walnut Pesto
This fresh tasting salad combines buttery Yukon Gold potatoes with crunchy and colorful broccoli, spring onions and cherry tomatoes. The rich flavors of the herbed pesto finish this dish off perfectly. I like serve this salad with freshly baked warm italian bread. Enjoy!
Puréed Zucchini and Basil Soup with a Mound of Blanched, Julienned Zucchini
Puréed Zucchini and Basil Soup with a Mound of Blanched, Julienned Zucchini é
Almond Cheese with Cilantro, Peppers, Garlic and Cumin
I found the original recipe for this dish at Vegan Chef. The site if full of great recipes, and the chef has written several vegan cookbooks. The recipes are easy, and tasty.
I’ve never really liked vegan cheese purchased from a store. I’ve always wanted to make my own. When you make it yourself you can add any ingredients you like to make a cheese that suits your taste. I changed the original recipe and so can you. Just substitute any herbs you want to make it taste totally different. Enjoy!
Sweet and Sour Tofu Triangles with Broccoli and Almonds
This is my final recipe from the new Vegan Yum Yum cookbook. Every recipe I’ve made from this awesome book have left my wife and I speechless. If you love easy and tasty vegan recipes you should purchase this book.
This was a really great dish. It was great when it was hot, and it was also tasty when heated up later. We stored the broccoli, tofu and rice separately, and then just assembled the dish when we were ready. I suggested rice, however, this dish would be great with any grain of your choice. Enjoy!
Blueberry Almond Cornmeal Coffee Cake
I found the recipe for this tasty dessert at Eggless Cooking. This is just one of her awesome recipes so visit her site, and enjoy.
This dish tastes incredibly good, and takes very little time to make. I’m currently trying to make all of my own desserts, and sweets. I’m in a phase where I want to know what goes into all of my food. Before the other day when I made doughnuts I’d never made anything that resembled a dessert. The second try came out great!
Thai Inspired Cucumber Salad with Peanuts and Chiles
My wife and I love cucumber salad. Many of the different ethnic restaurants we go to serve this dish. The original recipe was from Taste of the East. I made a few changes with the salad ingredients to add a bit more flavor and color. You can change this recipe in many ways. The ingredients in the salad, dressing and the garnish can all be improvised on. Play with different colors and flavors. The combinations are endless.