Saturday, March 10, 2012

Some of My Favorite Things

Today I thought I'd put links to some of my current favorite things.

Frontier's Garlic Bread Seasoning is the best! It is a salt-free blend of garlic and spices and I love it on kale chips and baked French fries. Sometimes I even use it for garlic bread.

The documentary Forks Over Knives sells a companion book, Forks Over Knives: The Plant-Based Way to Health ($7.99 on Amazon) with 125 low-fat plant-based recipes from Chef AJ, Mary McDougall, Isa Chandra Moskowitz, and Joanne Stepaniak. I really can't wait to try the Raw Date Power Bars, Zingy Italian White Bean Soup and the Woodstock Peace Salad with Tahini Dressing.

I really love the Invisible Voices blog. It focuses on the farm animals of the Poplar Springs Animal Sanctuary and features some gorgeous photography and great stories.

DH surprised me for Valentine's Day with roses, some gorgeous earrings made by a woman he works from the Laguna Pueblo, and the most romantic thing of all, a San Francisco Giants hat just in time for spring training.

Lion Brand sells these handy Stress Relief Gloves made of spandex/nylon. Last weekend I knit for two days straight with very few interruptions and my hands didn't hurt a bit. I wear them inside out because the seams annoy me and I am not sure how long they will last but they're inexpensive. (Some similar gloves are sold in singles and these are sold as a pair.)

I can't remember which blog I saw this idea on but it is the simplest and most delicious sandwich. DH especially loves it as he is a big BBQ type. Basically you saute an onion, add some thinly sliced portobellos and barbecue sauce. Then top a bun with coleslaw (I use TJ's vegan reduced fat mayo, some onions, agave nectar and shredded cabbage) and the mushroom mixture.

Thursday, March 1, 2012

Tofu Crema

I will be blogging less frequently for the next few months as I'm involved in a speed sock knitting competition. I am working on a big blog post for my knitting blog on the 12 or 13 plant-based sock yarn brands I've purchased and I'll make sure to link to that from here in case anyone reading knits or crochets.


I make this recipe very frequently - it is perfect for topping burritos or enchiladas or chimichangas or tacos or tortilla casserole or basically anything Mexican. It is also pretty versatile; I've used various types of tofu for this and you can add powdered chipotles or scallions or substitute lime juice for lemon.

Makes about 1 1/2 cups

12 oz silken tofu (any firmness)
Juice of half a lemon
1/3 cup almond butter
1-2 Tbsp nutritional yeast
1/4 tsp. garlic powder
1 tsp. agave nectar
1/4 tsp. sea salt or to taste

Puree in a food processor or blender until very smooth. This does thicken a bit in the fridge.

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