I made these delicious little fish filets for the first time a few years ago. ( You can find the recipe here.) Yes, making the filets does involve frying in oil, but don’t be scared. I usually don’t have a lot of luck frying food, but these have turned out each and every time I’ve made them. The key is to make sure you press the tofu for at least an hour, and make sure you put enough oil in the skillet. I always use my cast iron skillet and fill it about a quarter of an inch deep with canola oil. Test the temperature of the oil by sprinkling a few panko crumbs in there. If it sizzles, it’s ready to go.
I served my fish filets on rye bread with a dollop of homemade tartar sauce (Vegenaise, dill, pickle relish) and mixed greens. On the side, I served a baked sweet potato and homemade coleslaw.
I hope you all are well!
These cutlets are one of the first recipes I made when I first received “Veganomicon.” They really are wonderful, but I still can’t get the shape right. Mine just kind of look like a big blob. I mashed the chickpeas with a potato masher, but, next time, I’m thinking of giving the chickpeas a whirl in the food processor to break them down so that I can form them into neater patties.
As for the Lemony Roasted Potatoes, this was the first time I’ve made them and they will definitely be in our regular recipe rotation. Wedges of potatoes are cooked down in a wonderful broth of garlic, lemon juice, olive oil and herbs — super easy to throw together for a weeknight meal. Making them reminded me that I really need to dig back into that cookbook more because there are so many recipes that I still haven’t made.
A dollop of Dijon mixed with Vegenaise made for a nice dipping sauce.
This pasta salad recipe is an oldie but goodie. It was one of the first recipes I made when I first purchased “Veganomicon.” The base is made up of Vegenaise, white vinegar, sugar, salt and lots of cracked black pepper. Shredded carrots, radishes and peas are then tossed with the dressing and macaroni. The recipe makes a ton, so it’s perfect for a cookout or potluck alongside some barbecue-baked tofu and corn on the cob.
Louisville just got its first Trader Joe’s a little more than a month ago. Prior to that, I had heard so many great things about Trader Joe’s, but had never actually been in one before. We had a chance to stop in about a week after it had opened, but it was so packed that you couldn’t browse for anything. Last night, however, we were bored and decided to swing by again and ended up bringing home a few items, including these Vegetable Masala Burgers, a roasted vegetable pizza, Trader Joe’s own brand of almond milk, as well as a few other items.
We tried the burgers for lunch today and they were really, really good. My husband lightly fried them in a cast iron skillet per the instructions and we served the burgers on a couple of slices of bread with lettuce, onion and a dollop of curry Vegenaise that I threw together. I liked that the burgers weren’t made from a meat substitute; instead, they were a combination of potatoes, carrots, green beans, corn, onions and spices. You wouldn’t think that they would hold up that well as a sandwich, but they did and were so delicious.
As for the other items, we haven’t had a chance to try them out yet. I’m especially curious about the almond milk. We currently drink Almond Breeze, but the Trader Joe’s brand is a dollar cheaper, so I hope it’s just as good.
My first real impression of Trader Joe’s is a good one. The true test will be later this week. We normally shop at Whole Foods for most of our items because, contrary to what most people think, it’s actually cheaper (for us) than Kroger. But we’re going to see if we can do all of our shopping at Trader Joe’s and see if it’s cheaper than what we normally spend.
I hope everyone is well!
This sandwich is my vegan take on a classic BLT sandwich. It’s super-easy to throw together, and is much healthier and tastier than the original, if you ask me.
For the “bacon,” I use Light Life Organic Smoky Tempeh Strips:
Tempeh, Spinach, Tomato, and Avocado Sandwich
Serves 2 + leftovers
1 package Light Life Organic Smoky Tempeh Strips
1 ripe avocado
4 slices of whole wheat bread
Using a non-stick griddle pan or skillet, cook the tempeh strips over medium-high heat until they brown or have grill marks. Lightly toast the bread and spread both sides with the Vegenaise. Layer the avocado, tomato, baby spinach, and tempeh on the bread and slice diagonally.