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Tami Noyes
78 followers
78 followers
About
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Check my blog for  a chance to win The Homemade Vegan Pantry!

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Here are the recipes I've made recently from Salad Samurai!  We've loved them all!
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2014-07-01
6 Photos - View album

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Vegan Finger Foods is available for pre-order with a discounted price and other incentives. Check my blog for details- and Amazon for the Look Inside!

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Have you guys tried freekeh? I'm seriously loving it. So much that I've been doing Freekeh  Fridays on my blog. Here's the latest post.

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It's not too late for this easy, stick-to-your-ribs Super Bowl Sunday snackable. Make it ahead, and just assemble at game time. It's a dish that is sure to please both vegans and others. The photo is courtesy of Celine Steen (co-author) of our upcoming Vegan Finger Foods book.

Antipasta Tofu Stuffed Shells
The tofu is seasoned with a perennial vegan favorite, nutritional yeast, as well as other goodies, before being combined with roasted asparagus and flavorful artichoke hearts to make an incredible variation on a tofu salad. We couldn’t resist adding peppery arugula (ever!), to really take this over the top. Stuff it in a pasta shell, and you’ve got a fabulous finger food.

Nonstick cooking spray
1 tablespoon (8 g) nutritional yeast
1 tablespoon (15 ml) tamari
1 tablespoon (15 ml) olive oil
1 tablespoon (15 ml) liquid smoke
1 tablespoon (15 ml) vegan dry red wine
1/2 teaspoon pure maple syrup
1/2 teaspoon garlic powder
Salt and pepper, to taste
1 pound (454 g) extra-firm tofu, drained, and pressed, and cut into 1/4-inch (6 mm) cubes
6 stalks roasted asparagus, cut into 1/4-inch (6 mm) pieces
3 tablespoons (30 g) minced scallions
4 artichoke hearts, minced
2 tablespoons (8 g) soft sun-dried tomato halves (not oil-packed)
1 tablespoon (15 ml) capers, drained and minced
1 cup (40 g) packed baby arugula, minced
1/4 cup (11 g) chopped fresh basil
2 tablespoons (30 ml) red wine vinegar
Pinch red pepper flakes
2 tablespoons (28 g) vegan mayonnaise, or more to taste
14 to 18 dry jumbo pasta shells, cooked al dente, drained

Preheat the oven to 400°F (200°C, or gas mark 6). Lightly coat a large rimmed baking sheet with cooking spray.

In a medium-size bowl, stir together the nutritional yeast, tamari, oil, liquid smoke, wine, syrup, garlic powder, and generous pinches of salt and pepper. Stir in the tofu to coat. Spread the tofu on the sheet and bake for 30 to 35 minutes, until golden and firm in texture. Let cool.

Stir together the tofu, asparagus, scallions, artichoke hearts, sun-dried tomatoes, capers, arugula, basil, red pepper flakes, and mayonnaise. Taste and adjust the seasonings. If desired, the filling can be made ahead of time, and stored in an airtight container in the refrigerator for up to 2 days. Moisten it with extra mayonnaise if needed when assembling.

Fill each shell with about 2 tablespoons (34 g) filling. Serve at room temperature.
Yield: 14 to 18 shells
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I love love love sauces! Here is one of my favorites.
(photo on my blog- http://www.veganappetite.com/2013/02/tofu-scramble-with-tomato-thyme-gravy-crunk-style.html)

Tomato Thyme Gravy
Originally made with butter and bacon drippings, this lighter version of tomato gravy doesn’t  miss a beat. It’s amazingly versatile, so store any leftovers (if you have them!) in an airtight container in the refrigerator.
1/2 cup finely minced onion
2 tablespoons all-purpose flour
2 tablespoons canola oil
1 teaspoon dried thyme
1/2 teaspoon fine sea salt
1/4 teaspoon ground black pepper
1 (15 ounce can) diced tomatoes with juice (I use no salt added)
3/4 cup tomato juice
1 tablespoon Frank’s Hot Sauce (or more to taste)
2 teaspoons liquid smoke
 
Heat the onion, flour, oil, thyme, salt, and pepper in a medium saucepan over medium heat. Cook, stirring 3 to 4 minutes, until the flour is cooked. Add the remaining ingredients and simmer over low heat for 15 to 20 minutes.
Yield: 2 cups

Always happy for the chance to talk about vegan food! Thanks for having me.

I've been vegetarian since 1980 and a committed vegan since 2004. I also have a few books out.
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