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Old 06-06-2014, 02:08 PM   #211
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🏡 🚐 Cherish and appreciate those you love. This moment could be your last.🌹🐚❤️
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Old 06-08-2014, 07:57 PM   #212
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Might be good with crusty tofu or tempeh.


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Old 06-10-2014, 02:14 PM   #213
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I agree, Gene. That would be a good marinade for tofu.

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Old 06-13-2014, 10:41 PM   #214
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It does work well as a tofu marinade. Been marinating a lot of tofu "steaks" lately.
Hint* Score the tofu with a sharp knife. Helps the marinade infiltrate the tofu.
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Old 01-05-2015, 01:42 PM   #215
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On the subject of great vegetarian/vegan dishes, here is one of mine:

Pasta with Fresh Basil and Farmer’s Market Tomatoes
Serves 2 with leftovers

1 pound (about 3 large ripe or 6-8 small) tomatoes (heirlooms are best)
2 tablespoons extra-virgin olive oil
3 garlic cloves, chopped
1/2 onion, chopped
1 tablespoon fresh thyme or more to taste
a few basil leaves (no stem) rolled into a ball and sliced thinly
Pinch of chili flakes
1 teaspoon honey or sweetener
1/4 cup grated Parmesan, Romano, or for non-dairy, 1/4 cup of Bragg’s Nutritional Yeast Seasoning (tastes cheesy)
Salt and pepper
Pasta for two (about 1/2 pound) I use angel hair

You’ll need:
Big pot
Saute pan
Slotted spoon
20 minutes prep time - serves 2 with some leftovers

Rinse off tomatoes of any grit, cut a small X in the bottom of each one, drop them into a large pot of boiling water to blanch them for 1-2 minutes depending on size. Remove with slotted spoon or tongs to bowl of cold water. When cool, squeeze out the pulp of each tomato and reserve.

In a saute pan over medium high heat, add olive oil, add garlic and onions, saute for 2 minutes. Add the thyme, most of the basil (reserve a few sprigs for garnish), salt and pepper to taste, and chili flakes, sauteeing the mixture until the garlic turns light golden brown.

Add the tomato pulp and the honey, lowering the heat and cooking slowly for about 15 minutes. Let it reduce til slightly dry.

While tomatoes are cooking slowly, boil another pot of water and cook the pasta according to directions.

Drain pasta, top with tomato mixture, serve with any other vegetable you’d like. Bright green broccoli makes a nice contrast and could have been boiled in the same pot you first put the tomatoes into! (My boiling vegetables rule is -- as soon as you can smell the vegetable cooking, it’s done! Take it out of the water and pop it into a cool water bath to stop the cooking. It should be green and al dente.)

Serve with generous spoonfuls of parmesan or Bragg’s nutritional yeast topping and garnish with basil sprigs.
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Old 05-31-2015, 05:18 PM   #216
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Little Vegan Airstream Kitchen

I am SOOO happy to see this thread on here!

My boys and I are hitting the road on July 27th for a year. As we explore the US, we will be hosting pop up Vegan Cooking workshops for anyone who is interested. No proselytizing. Just sharing great food that is animal free.

You can follow us on little_vegan_airstream_kitchen on instagram to find out where we are and to come see us wherever we are demonstrating.

In the meantime, here's my contribution to the recipe files for fellow airstreamers! Adding vegan dishes to your dinner table is SO easy.

Kale with cranberries & lemon dressing

1 bunch kale stems trimmed and large ribs removed
1/3 c veganaise
juice from half a lemon
olive oil

Optional: Pepitas, sesame seeds, pine nuts, cranberries, currants

Cut or break kale into small pieces.
Add 1 T olive oil and rub the kale until it turns bright green.

Mix together veganaise with lemon juice, stirring until combined. Add to the kale and mix it up.

Add the additions of your choice.

Enjoy and bon appetit!


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