Raw Raspberry Banana Ice Cream & Pizza Veggie Wrap

1/4 banana blended with a handful of frozen raspberries and frozen banana slices. Can't wait for the hot days as I know what I'll be having for breakfast then. Try it out if you haven't yet!

1/4 avocado, lambs lettuce, romaine lettuce, cherry tomatoes, raw zucchini slices and a pizza pattie sort of thing.

Lemon Lime Corn Waffles & Veggie Ricotta Lasagna

May I present you vegan waffles that were requested by a person who thinks soy milk will kill him.



That's right, my boyfriend asked for his own waffles (Jennifer, you can do the I-told-you-so dance now ;)) when he arrived at my apartment and saw me eating these Lemon Lime Corn Waffles with the most delicious strawberries & blueberries.



He had a few bites and declared he'd go for vegan waffles aswell. I made his with oil instead of apple sauce and white flour so they wouldn't be too healthy and scare him away =p

And here's a picture of the yummy Lasagna my mom & I made when my sister & her boyfriend arrived.



I had my vegan corner and the rest had regular lasagna. We used soy creamer instead of bechamel sauce and nobody noticed. I also crumbled my basil tofu ricotta inbetween the layers and nobody complained. I LOVED my part of the Lasagna, that's for sure!

Yumm yumm... and yes, I eat my Lasagna with applesauce ;)



Last night I made another dinner requested by my boyfriend: Potato Soup!
I had my mom's potato soup in mind which was very creamy and mild in flavor, but of course I improvised (as I pretty much always do) and got out something totally different, yet extremly delicious: Curry-Potato Soup!

I served this to my parents, my sister, her boyfriend and my boyfriend and everybody LOVED it! You know, when I started cooking my sister replied with an "Ew." when I said I'd be making potato soup, my mom said she wasn't hungry yet when dinner was ready everybody raved about it! Seriously, stuff like that makes me so happy, ha ha! I mean how often do you cook something and everybody likes it? I'll post pictures later, because I made a huge pot. Leftovers, hooray!!!

Other than that I want to apply for an internship in Amsterdam. I have found three agencies I'll apply at and I specifically favor one of them. Oi, please cross your fingers, I am so nervous! I really really want to do this, it would be like a dream come true!

Mini Crustless Tofu Quiches

I made Susans Mini crustless Tofu Quiches.



They smelled great, but sadly they came out a little too soggy =(



My best friend liked them anyway. And he finished my Peach Pear Cobbler, totally drooling over it. I really liked that dessert aswell! He also got the last two Vanilla Cupcakes and yumm-ed nonstop while eating. Success at last, I'd say =)
He will also be my new test person. He has nothing against vegan food. His uncle owns the restaurant I posted about before. Cooking and baking for him will be so much fun!!!

I think I'll make Blueberry Scones now. Or Blueberry&Raspberry, because I have almost no blueberries left.

Peach Pear Cobbler, Scrambled Tofu & Cooking/Baking Plans

Ohh, this way so good. All the cinnamon! And the perfect combination of pears and peaches with it. Yum yum! I didn't have any all-spice the recipe asked for so I added some nutmeg instead.



After the Peach Pear Cobbler I made after work I had satisfied my sweet tooth, but again I needed something hearty.

I can now oficially say that I am no longer a Tofu Scramble virgin!!!
I used VWAVs Veggie Tofu Scramble recipe as a basic, but since I don't like mushrooms I replaced them with some cauliflower and added red, yellow and green bell pepper.
I am rather surprised by the Tofu Scramble. The Tofus consistence is exactly like chicken... that kind of freaks me out, because the main reason why I was vegetarian for almost all my life is that I don't like the taste and the consistence of meat. It was good nevertheless. Next time I'll use more spices, definitely more vegetables and cruble the Tofu into smaller pieces or simply use less.



I decided to make a little list. I really hope that I'll manage to get everything done on time the way I have planned here.

Ohh, I just discovered that we have a microwave at work. It's like right there on the kitchen counter, don't ask me how I could overlook that. Yay, that means no more buying expensive and not necessarily very tasty/nutritious lunch! I can cook my own vegan dinner and just take it to work the next day =D


Cooking/Baking Plans
(hearty | sweet)

Saturday

* Mini Tofu Quiches (uses up silken Tofu)
* Blueberry Scones
* Jam

Sunday

* Pierogis + Borscht
* Double Chocolate Chip Cookies (as a gift for a friend)

Monday

* Mashed Cauliflower + Garlicky Broccoli + Green Asparagus
* Banana Chocolate Pudding Brownies

Tuesday

* Sundried Tomato Hummus
* Green Soy Tagliatelle + Roasted Brussel Sprouts + Mustard Sauce

Wednesday

* sth. with Kale (Any suggestions? I've never made anything with kale before so I could need some advice)

Thursday

* Mocha Chip Muffins
* Soy Sprouts + Scrambled Tofu (or chickpeas)

Like I said, this is just a plan, we'll see whether I'm gonna stick with it or end up cooking/baking something completely different ;)

Now I'll make some Vanilla Raspberry Cupcakes with before my boyfriend arrives.

Dulche Sin Leche & Simple Vanilla Agave Nectar Cupcakes and the first HIAV tryout

The first thing I tried from How It All Vegan was the onion cream cheese. I added some dried basil to it. I'll have to add a little more pepper or maybe a bit garlic the next time.



And now to the Dulche Sin Leche Cupcakes...



Oh my God, they are incredible, the caramel glaze is to die for!!! I already ate two, but I still want to cook a decent dinner so I have to stop myself (easier said than done).





I made a batch of Simple Vanilla and Agave Nectar Cupcakes, too. Along with the Blueberry Mousse that I'm going to try out tomorrow.



Also, I made raspberry sauce for the next batch of Pancakes I surely will have again very soon.



And then I made sour cream after the recipe Jennifer recommended.



Oh and the sniff test... I'm actually not sure whether the silken Tofu passed it or not. It didn't smell very bad, just a little dusty and like wet carton. I didn't eat anything of the stuff I used it in yet, so I would really appreciate some advice from the ones of you who have used silken Tofu before. Please? You can get cupcakes for it, I have enough ;)

And now I'll leave you with a close-up picture of frozen blueberries, because I'm a macro-whore and drool over pictures like that ;)

Raspberry Apple Pear Pancakes & Spaghetti with Pesto Rosso marinated vegetables and crumbled Tofu

Yesterday, as I was looking though my kitchen repertoire, the pears and apples laughed at me and so here we go again with some more delicious filling Pancakes.



Ingredients
1 1/4 cup whole wheat flour
2 tsp. baking soda
2 Tbsp. apple saue
1 cup soy milk
2 Tbsp. Agave syrup
1 apple, diced
1 pear, diced
1/2 cup raspberries





But even after this fruity snack, I didn't feel satisfied and craved something hearty so I threw together a bunch of stuff. And I know I said I didn't like Tofu too much, but I bought some a few days ago and I was very pleased this time.

Spaghetti with Pesto Rosso marinated vegetables and crumbled Tofu



Ingredients
Spaghetti (for 1-2 servings)
1 Tbsp. olive oil
1 medium onion, chopped
2 cloves of garlic, minced
1/2 cup brussel sprouts
1/2 zucchini, sliced
1 cup cauliflower
1 cup broccoli
1/2 cup bell pepper
1 cup spinach
1/2-1 cup Tofu, crumbled
2 Tbsp. Pesto Rosso
thyme, basil, rosemary, chili, oregano, salt, pepper, to taste
1 Tbsp. balsamic vinegar
1-2 Tbsp. soy sauce
pine, pumpkin and sunflower seeds (optional)

1. cook the pasta
2. cut brussel sprouts in half, cut the bell pepper, broccoli, cauliflower and zucchini
2. in a sauce pan heat up olive oil, add onions, stirr on medium heat until golden
3. add garlic
4. add vegetables, season with desired spices to taste, cover up and cook on low for about 15 min.
5. when pasta is done, add the spinach (I used frozen spinach)
6. in a bowl, crumble Tofu and add 2 Tbsp. Pesto Rosso, mix well
7. add 1/2 of the Tofu mixture to the vegetables cooking, mixing well
8. add the rest of the marinated Tofu to the Spaghetti, mix well
9. when vegetables are done, add balsamic vinegar and soy sauce
10. add vegetables to the Spaghetti, stir well and serve with sunflower, pine and pumpkin seeds

I'm eating the left-overs as I am writing this. It's good, but it's definitely missing some red ingredients(red bell pepper, tomato...). But that's only because I didn't have anything else left here.

Anyway, the most exciting thing: How It All Vegan and Vegan Cupcakes Take Over The World arrived yesterday!!!
I'll definitely make something today, but there are sooo many many great recipes in there. Picking one is going to be tough!

Mediterranean Tofu with Garlic Broccoli

Ingredients
7 oz. mediterranean Tofu
2 1/2 cups Broccoli
2 Tbsp. olive oil
1-2 cloves of garlic
1/2 onion
herbs, salt, pepper

1. heat up olive oil, add the onion, turn heat to medium, add garlic
2. add Broccoli, salt, pepper and herbs to taste, cook for 8 minutes (I used frozen broccoli, otherwise I'd say about 15 minutes)
3. in a pan, heat up oil, add Tofu and prepare as package says



It surely looks pretty. I decided that I don't like Tofu too much though.