Baked Herb Tofu

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I’ve decided that I really want to start incorporating more posts as to what I eat on here.  Not sure anyone really gives a shit but hey, its my blog and I can do what I want.  If i’m being 100% honest, I don’t really cook all that much.  My idea of a healthy dinner is 2 rice cakes with avocado and beyond meat beef crumbles.  While not a horrible dinner, it’s not the best.  I’m super lazy and I usually eat out of convenience.  Salad is a big staple in my house as well as grab and go food but one of my resolutions this year is to cook more.  So I’m starting with recipe that was a staple in my boyfriend’s house growing up.  Though, in his youth it wasn’t a vegan dish but he converted it to one and it’s fucking amazing so I’m gonna share it with you guys.

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This is an easy, vegan, gluten free meal that will satisfy many palettes while also being healthy and flavorful.  To get started here is what you’ll need: Almond Milk, Tofu (I like the extra firm Wildwood 20oz), Earth Balance, Rosemary, Thyme, Chives, Sage, Parsley, Gluten-Free Flour and Cauliflower.  If you’re not into almond milk, then I’m sure you could any non-dairy milk.  Also, I use GF flour because I have celiac but you can use any flour.

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To start, toss the cauliflower in 1 or 2 tablespoons of olive oil and then roast in the oven at 450 degrees for like 15.  I like my veggies well done but it you don’t, then maybe roast them for like 7 min.  Adam’s family serves this dish over rice which is definitely an option but I prefer to serve over veggies.  I’ve done it over broccoli as well which is delicious or you could do an array of vegetables.  Once you’re done with the cauliflower then you’ll want to set it off to the side and turn the oven down to 325 degrees.

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Next, sautée the tofu in a little bit of olive oil (1-2 TBSP).  I like to get it nice and crisp.

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It should look like this.  If you’re using a less firm tofu, make sure to press it ahead of time to get out as much moisture as possible.  Then transfer the tofu into a baking dish.  For the sauce, put 2 tablespoons of Earth Balance into the pan and add the flour, to make a roux.  Add the milk and bring to a boil.  Then add in the remainder of the ingredients.  Cook until it thickens and pour it over the tofu in the baking dish.

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Bake it at 325 for 50 mins.  When it’s done it should have a nice crust on top of it.

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Spoon it over the cauliflower and voila! Dinner is served!

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Ingredients:

1 large head of cauliflower

2 tbs margarine
3 tbs flour
2 1/2 C milk
1 1/2 tsp salt
1/4 tsp pepper
1 tsp. dried thyme leaves
1 tsp. rosemary
1 tsp. sage
1 tbs. parsley
1 tbs. dried chives
1 package of tofu

Directions:

  1. Preheat oven to 450 degrees.
  2. Chop up the cauliflower and toss with olive oil and bake for 10-15min.  After the cauliflower comes out tun the oven down to 325 degrees.
  3. In a sauce pan sautée the tofu until crispy.  Put it in a baking dish.
  4. Melt butter in the sauce pan and add flour to make a roux.
  5. Stir in almond milk and bring to a boil.
  6. Add in remaining dry ingredients and cook until the sauce thickens.
  7. Pour sauce over the tofu and place in the oven.  Cook for 50 minutes.
  8. Serve over cauliflower.
  9. ENJOY!

 

Vegan gluten-free yogurt parfait popsicles

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First of all, let me start by saying these may not look amazing but they tasted AMAZING!  I saw a photo of something similar on Instagram and there was no recipe so I had to sort of improvise and make up own.  So forgive me if things are exact.

Here’s what you’ll need: 12-16 oz of vegan unsweetened yogurt, 1/4 non-dairy milk (almond, soy, hemp, coconut), 2 dates, granola, fresh berries of choice and popsicle molds.

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Sometimes finding the ingredients that you need can be challenging.  I wanted to find a vegan yogurt that wasn’t loaded with sugar, which is where Blode Kuh comes in.  Sadly, if you’re not in the Los Angeles area I don’t think you can get it, but I think I may have found something similar at Whole Foods (more on that later.)  Blode Kuh makes a cashew yogurt that has no added sugars.  I bought the plain and the vanilla date. The 6 oz container of the vanilla is sweetened with only half a date and the plain is not sweetened at all.1

I mixed both of the containers together in the Vitamix with a 1/4 cup of almond milk and I added another date and a half so it would be less tart.  The mixture was a little bit runny but I figured it would probably be ok.  Next time I might try to use full fat coconut milk and see what happens.

Next I blended together a handful of blueberries with a little bit of water.  Just enough so the mixture would blend.  The blueberries were already so sweet I didn’t need add anything else.  I forgot to take photos of that part because I was overly excited.  :/

Take your popsicles molds and pour in the yogurt mixture first, then the blueberry mix and add in some granola.  I did 3/4 yogurt mix and 1/4 blueberry but in hindsight I should have layered it more.  I used gluten free store-bought granola but you can also make your own.  I took a knife and pushed the granola down so it really got in there.

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Put them in the freezer for a few hours and then enjoy!

Check out Blode Kuh and all their delicious products  http://www.blodekuh.com

10 min Vegan Gluten-free Pizza!

 

I recently discovered that I can make pizza in 10 min, which is a game changer for me.   The longer things take to prepare the less likely I am to make them.  By the time I get hungry I don’t want to wait an hour to eat and I’m horrible at planning ahead.  How I am supposed to know what I want to eat for dinner when it’s so far away?  I digress.  This pizza is so easy, you’ll want to eat it all the time.

Here’s what you need:

Gluten-free brown rice tortillas

Tomato Sauce

Jalapeno Havarti Daiya Cheese

Veggies of your choosing

Vegan Sausage

Here’s the deal, preheat your oven to 400 degrees, then sauté together veggies that you like on pizza.  For the one below I used peppers, mushrooms and spinach.  I also threw in some vegan sausage, Sol Cuisine makes a great one that’s also gluten-free!  I also like to use Beyond Meat’s Beefy Crumble on this as well, or you can leave off the meat and just do veggies.  Like a cookie sheet with aluminum foil (makes clean up so easy), spray with non-stick and put down the brown rice tortilla.  Top with tomato sauce, veggie sausage mix and cheese.  Place in oven and bake for 10 min.

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Dinner is served!

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Seed Kitchen

jessica-13Hanging out in a tiny strip mall in Venice, CA is where you’ll find Seed.  I love to grab a bite here whenever I’m in down that way, which is not often enough.  It’s all organic, vegan and macrobiotic. They have a pretty great selection of stuff and quite a few gluten-free options.

jessica-12My friend, Matt, ordered the Mediterranean burger and I got the Seed Chop Chop.

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Please ignore the iPhone 4 pictured above, I just got a 6.  I like to wear things into the ground.  Don’t judge.  Also, this is how sexy I look when I eat.

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I highly recommend checking this place out if you are in the area.  Photos my Matt Misisco.

xo

Jessie Cakes

Kippy’s Non-Dairy Ice Cream

 

A friend of mine recently told me about Kippy’s.  It’s this little unassuming non-diary ice cream shop in Venice that makes all their ice cream out of fresh coconut meat…on site…and it’s organic!!!  All of it is raw but only 2 flavors are actually vegan (the other flavors use honey).  You can mix and match any 2 flavors for $5.50 so obvi, I had to try both of the vegan ones.  The first flavor was date (which blew my fucking mind) and the other was chocolate.

If you’re in LA, this place is must!  I brought my friend Matt who isn’t a vegan and he loved it as well.  They also sell fresh coconut cream there along with a bunch of other stuff.  Their ice cream is so good for you that they offer a CLEANSE of ALL ICE CREAM!  We had it for lunch and felt great about it.
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Wait, did I get some on my face?

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So as you can tell from my empty bowl…I hated it 😉

For more info check out http://www.kippysicecream.com

Photos by Matt Misisco

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Sun-dried Tomato, Mushroom, and Spinach Quiche

slice-resizeHoly shit you guys!  I made this quiche on Sunday and it was fucking amazing!  I’ve never been a big quiche person and as a vegan I didn’t even know you could make quiche without eggs (thank you google for always educating me).

First of all, I’m not a cook.  My skill level of cooking is that of a 6th grader. A normal 6th grader, not the kids on Master Chef Junior, they are the exception.  But my goal is to make one new meal a week so this was my first one.  I found this recipe on the Oh She Glows blog.  If you don’t know about it, stop everything you’re doing and go there RIGHT NOW!  Everything is vegan and most of it is gluten-free…and mostly healthy.  Which, for me, means I can eat a shit load more of it without feeling guilty.

ingred-resizeHere is what you need:

FOR THE CRUST:
1 tablespoon ground flax + 3 tablespoons water, mixed together
1 cup whole almonds, ground into flour
1 cup gluten-free rolled oats or buckwheat groats, ground into flour
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 tsp kosher salt
1 tbsp coconut oil or olive oil
1-2.5 tbsp water, as needed
FOR THE QUICHE:
1 block (14-oz) firm tofu
1 tablespoon coconut oil or olive oil
1 leek or yellow onion, thinly sliced
3 large garlic cloves, minced
3 cups (8-oz) sliced cremini mushrooms
1/2 cup fresh chives, finely chopped
1/2 cup fresh basil leaves, finely chopped
1/3 cup oil-packed sun-dried tomatoes, finely chopped
1 cup baby spinach
2 tbsp nutritional yeast
1 teaspoon dried oregano
3/4-1 teaspoon fine grain sea salt
Black pepper, to taste
Red pepper flakes, to taste

DIRECTIONS:

Preheat oven to 350F and lightly grease a round 10-inch tart pan. I used  a 9-inch glass pie dish but I thought the crust was a little thick so if you use a pie dish make sure its at least 10-inch.
Wrap rinsed tofu in a few tea towels. Place a few books on top of it to lightly press out the water while you prepare the crust.
For the crust: Whisk together flax and water mixture in a small bowl and set aside so it can gel up.
In a large bowl, stir together the almond meal, oat flour (or buckwheat flour), parsley, oregano, and salt or you can just put them all in the food processor while you’re grinding down the almonds and oats so all the flavors start fusing together.  It should be about this consistency or a little bit finer, but be careful not to process too much or you’ll end up with almond/oat butter.

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Add in the flax mixture and oil. Stir until mostly combined, adding the remaining water until the dough is sticky (about the consistency of cookie dough). The dough should stick together when you press it between your fingers.
Crumble the dough evenly over the base of the tart pan (or pie dish). Starting from the centre of the pan, press the mixture evenly into the pan, working your way outward and up the sides of the pan. Poke a few fork holes in the dough so air can escape.
Bake the crust at 350F for 13-16 minutes, or until lightly golden and firm to touch. Set aside to cool while you finish preparing the filling. Increase oven temperature to 375F.

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For the filling: Break apart the tofu block into 4 pieces and add into food processor. Process the tofu until smooth and creamy. If it doesn’t get creamy, add a tiny splash of almond milk to help it along.
In a skillet, add oil and saute the leek (or onion) and garlic over medium heat for a few minutes. Stir in the mushrooms, season with salt, and cook on medium-high heat until most of the water cooks off the mushrooms, about 10-12 minutes. Stir in the herbs, sun-dried tomatoes, spinach, nutritional yeast, oregano, salt, pepper, and red pepper flakes until combined. Cook until the spinach is wilted.

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Finally, remove from heat and stir in the processed tofu until thoroughly combined. Adjust seasoning to taste if desired.  It looks like kinda gross in this stage but once you bake it, it’s much better.

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Spoon mixture into baked crust and smooth out with a spoon until even.
Bake quiche, uncovered, at 375F for 33-37 minutes, until the quiche is firm to the touch. For best results, cool the quiche for 15-20 minutes on a cooling rack before attempting to slice. The crust may crumble slightly when sliced warm, but not to worry.
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When I made it I forgot to put the salt in the crust and I think that would have made a HUGE difference, but it was delicious anyway.  I also think its great cold as leftovers. I feel like you could even bake it without the crust and make it into a casserole and add whatever veggies you wanted.  If you don’t like any of the veggies in this recipe you can swap them out for what you like.  Some Dayia cheese in here would have been BOMB as well.  Next time.  Or you can do it and just tell me how it is.

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Side note: I made a non-vegan, French man eat this and he LOVED it.  So it is definitely a crowd pleaser.

Enjoy!

Jessica

Pingala

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Since this is my first review of anything related to food, let me state for the record that I am not a foodie.  I could eat the same thing every day for the rest of my life and be totally happy, but that would make for a horrible blog.  In addition to being vegan, I’m also gluten-free (not by choice, I have Celiacs Disease).  But I’m starting to cook and branch out more so this is going to be fun for all of us.

The last time I was in Burlington, VT I went to Pingala for lunch and it was amazing so as soon as I got to town, I knew I had to go back.  It’s located in The Chace Mill which is this great old, brick building.  Actually…I have no idea if it’s old.  I just said that because it seems like an old building. front

 The entire cafe is vegan and a large portion of it is gluten-free which is awesome.  The menu is pretty extensive and it’s all local and organic!!! 🙂 menuI wanted to order everything but we decided on Spring Rolls (Vermicelli noodles, fresh spinach, sesame seeds, and pickled vegetables) to start and then my boyfriend, Adam, got the Karma Burger (veggie burger with mixed greens, roasted tomato, red onion, cheese crisp & creamy chipotle aioli on toasted GF millet bread) and I got the California Club (roasted dijon tofu, kale pesto, grilled tomato, red onion, avocado, eggplant bacon, and mixed greens on GF millet bread).

foodThe spring rolls were so good!  They came with this Thai peanut dipping sauce which was delicious.  I want to say that my club was also so good but to be honest, I thought it was meh.  To start things off, when the club came out it had mayo on it.  No where on the menu did it list that there was mayo on the sandwich.  *Here might be a good time to let you know that I DESPISE mayonnaise.  Like, HATE is not a strong enough word to describe how I feel about it, but I digress.  The tofu was supposed to be dijon but it tasted plain to me.  I’m pretty sure they forgot the kale pesto and the millet bread leaves something to be desired.  However, the eggplant bacon on the club was BOMB!  I gotta learn how to make that shit.  And the homemade vinaigrette dressing on the salad was also great.  Adam enjoyed his Karma burger.  I didn’t try it because it had aioli on it.

The desserts looked scrumptious but I was pretty full so I didn’t end up ordering any.dessertThis experience at Pingala was mixed but I feel like I need to give it one more go round to really decide how I feel about since the first time I was there was so epic.  For more info on the restaurant you can go to http://www.pingalacafe.com.

Lastly, here is a photo of me eating.  Don’t ask me what I’m doing with my fingers and please excuse my nails.  bite

Who Am I?

Who Am I?

This is a great question.  First of all, I’m a person.  A living, breathing human being gallivanting around planet earth.  Guess that’s pretty obvious.  Except for the gallivanting part because how could you possibly know that I gallivant?  My birth name is Jessica Lynn Sattelberger, and that is the name I use.  This is what I look like:

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I have no idea what qualities or skills one must possess to start a blog but I can guarantee that you that I probably don’t have any of them.  That being said, WELCOME TO MY BLOG!  Guys, we are gonna have so much fun.

Ok, now you’re probably thinking “What is this blog about?”  Well, it’s about one asshole’s opinion (mine) on fashion,

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That’s me! Photo by Cathy Sunu

food,

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Mmmmmm…Baby Cakes!

travel,

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Seydisfjordur, Iceland

and all other stuff.   A large portion of it has to due with Vegan-ism.  Now before you get all “I’m not into that” or “I’m so into that,” I need to say that I’m not here to try and convert anyone into my lifestyle or say what I do is right and what other people do is wrong.  I’m just living my life and encourage you to do the same.  But my ULTIMATE goal here is to be entertaining.

On the topic of vegan-ism…it’s still relatively new in my life.  I went vegan about 2 years ago starting with my diet and it’s been very recent that I’ve embraced the entire lifestyle.  Confession: I haven’t bought leather in a long time but I still do own a few things that are leather, purchased long ago, that I am having trouble parting with.  Don’t judge me.  However, on this blog I will only be posting fashion, food, etc., that is vegan.

I would also like to say that I am not an expert on anything.  So if I post an outfit and you’re all, “Ugh, that so doesn’t go together” or I make some food that you’re like, “That is disgusting” don’t get your underwear in a wad.  I’m trying to figure shit out just like everyone else on this planet.

Lastly, I would like to say that I still use 2 spaces after a period and I may never stop.