The Sensual Vegan Lady

Tofu Chocolate Pudding

thesensualveganlady — Tue, 08 Sep 2009 12:13:08 +0000

Chocolate and tofu . . . talk about a winning and satisfying combination. This will surely hit the chocolate craving that not only vegans can get, but the craving for chocolate that lots of people have come to know. So, make some for yourself to enjoy now, and freeze the rest into luscious popsicles for later.
I believe it goes without saying that sharing a small bowl of tofu chocolate pudding with the one you love, is only going to lead to wanting more. It is my fervent desire that it leads you both right to bed, and sharing each other. Enjoy!

1 box of tofu, silken firm or extra firm – I use Mori – Nu

8 T maple syrup

2 t vanilla
1/2 t salt – I use Cerulean Seas Iodized sea salt

Blend the above ingredients in your food processor until smooth.

Take 1 cup of vegan (any non dairy) chocolate chips. Melt over low heat, cool. Add to the tofu mixture,

and process smooth again. Beautiful.

Savor every spoonful.

It has been proven that this recipe lends itself to be not only nutritious, but quite the sensuous and delicious body paint . . . or so I’ve heard. = ))

Carrot Chutney

thesensualveganlady — Fri, 04 Sep 2009 16:47:27 +0000

This chutney is heavenly. It smells so good when it is cooking. I have used it on vegan burgers, vegan sausages and celebration roasts, on sandwiches, and as a side dish. In this batch I used orange and yellow carrots. I loved the color combination. This will be a sweet and spicy addition to your palate.

Sweet Carrot Chutney

4 medium carrots
2 T grated fresh ginger
3 cloves garlic, minced
1 cup of sugar
3/4 cup of cider vinegar
1/2 t of ground cardamom

1. Bring carrots, ginger, garlic and 1 1/2 cups of water to a boil in a saucepan. Reduce heat to medium and simmer about 45 minutes.

2. Stir sugar, vinegar and cardamom. Simmer 45 minutes more or until chutney is thickened. Cool.

Whole Wheat Pasta with Red Grape Tomatoes

thesensualveganlady — Fri, 04 Sep 2009 02:41:52 +0000

This pasta dish is served cold. A little wine and some fruit…and yum!! Again, it is the simplicity that you taste.

Whole Wheat Pasta with Red Grape Tomatoes, Basil and Pine nuts

In a large bowl combine the cooked whole wheat pasta, sliced red grapes, 3/4 cup of pine nuts, freshly sliced basil and some salt and pepper. Top with olive oil, and combine together.

Whole Wheat Pasta with Yellow Tomatoes

thesensualveganlady — Fri, 04 Sep 2009 02:35:32 +0000

This is just too simple and delicious. Spaghetti should not be limited to just red or white sauce.

Whole Wheat Pasta with Yellow Tomatoes and Portabella Mushrooms

In a pan saute` the sliced portabella mushrooms and olive oil. Throw in some diced garlic, and salt and pepper.

To the cooked pasta, add yellow tomatoes, and the contents of the saute`pan. Add some sliced basil, oregano, chives, parsley – your choice. More olive oil if needed.

Combine and watch the beautiful pasta dish come alive.

My Panzanella

thesensualveganlady — Fri, 04 Sep 2009 02:17:56 +0000

Panzanella is a delicious and satisfying classic, of Italian cooking. A plate of this, with some wine, and you have the makings for a one dish romantic evening. On a hot summer night you can easily whip this up. That will give you much more time to enjoy the wine and each other. I think you know what I mean. And what better food to share in the foreplay of love making, than Italian.

My Panzanella Salad

1 small loaf of french or ciabatta bread cut into cubes
3 cloves of garlic, minced
2 or 3 cups of different cherry and grape tomatoes, red and yellow
1 medium sized cucumber, diced, about a cup
1 small red onion, thinly sliced, about 1/2 cup
1,4 cup green olives, or kalamata or variety
1/2 cup basil, cut into ribbons
2 t capers
lemon zest – about a teaspoon
olive oil – 1/4 cup or so
red wine vinegar, 2-4 T or so

Place bread cubes on a baking sheet and bake 15-20 minutes, in a 350 oven, until just lightly toasted golden brown. Place everything in a large bowl together, toss to combine. Add olive oil and red wine vinegar to taste and coat. Let stand for about 20 minutes or so, to allow all of the flavors to develop. This is just a perfect combination and so satisfying. Enjoy!!

Vegan Fried (Baked) Green Tomatoes

thesensualveganlady — Fri, 04 Sep 2009 02:08:11 +0000

This recipe is a great find. It is from the blog and website of the queen of Fat Free Vegan cooking. Susan V, is just awesome to learn from. It is not only nice to find a new delicious recipe, but when you make it, it honestly turns out like the recipe said it would. Just how great does that make you feel? It does make one wonder how many couples through out the history of southern cooking have shared these little green gems together. Making these and tasting them, made me think of one of my favorite books, Fried Green Tomatoes, by Fannie Flag. Southern belles have always known a thing two about their men.

Vegan Fried (Baked) Green Tomatoes

1/2 cup water
1 1/2 teaspoon ground flax seed
1/2 cup cornmeal
1/4 cup quinoa flour (or other flour)
1 teaspoon cornstarch (or other starch)
1/2 teaspoon black pepper freshly ground
1/2 teaspoon salt
4 large green tomatoes

Preheat oven to 425. Spray a baking sheet lightly with canola oil or non-stick spray.

Combine the water and ground flax seeds in a blender and blend at high speed for 30 seconds. Pour into a wide bowl and allow to sit for a few minutes to thicken slightly.

In another wide bowl, combine remaining ingredients (except tomatoes). Cut tomatoes into slices about 1/4 to 1/2-inch thick. Submerge a tomato slice in the flax-water, allow excess to drip off, and place slice into cornmeal mixture. Press lightly to assure that bottom of slice is covered with cornmeal and turn to coat other side. Place on prepared baking sheet.

When all tomato slices are coated, bake for 15 minutes, or until bottoms are golden brown. Turn and bake another 15 minutes to brown other side. Remove from oven and serve immediately.

Servings: 6

Nutrition (per serving): 94 calories, 12 calories from fat, 1.4g total fat, 0mg cholesterol, 214.6mg sodium, 287.3mg potassium, 18.7g carbohydrates, 2.8g fiber, 5.1g sugar, 3.2g protein, 1.4 points.

Celebration Roast with Mushrooms, Onions and Pomegranate Sauce

thesensualveganlady — Fri, 04 Sep 2009 00:56:49 +0000

Here is another wonderful addition to the meatless vegan food choices. The company is called The Field Roast Grain Meat Co. and they are out of Seattle WA. To learn more about them, please click on their link under my links. They are incredible.

Celebration Roast with Mushrooms, Onions and Pomegranate Sauce

For this recipe I chose the Celebration Roast. I baked it in a pan covered loosely with foil. With the roast I added some slices of white onion, and some mushrooms. I baked it for around 20-25 minutes at 350. No water, no spices, no oils. In the meantime, on the stove top I used a cup of pure pomegranate juice, added a cup of frozen pomegranate seeds, and heated them together. I whisked in about a teaspoon of cornstarch, and let it thicken a bit. When I sliced the roast I spooned some of the pomegranate sauce over it. It was that simple, and it was so good.

My Vegan Pesto

thesensualveganlady — Fri, 04 Sep 2009 00:42:52 +0000

Pesto – My goodness but there are such a variety of ways to combine basil, nuts, oils, and garlic. I love the diversity pesto. You can shake up the recipe by changing the kind of nuts, the kind of oils, and perhaps adding 1/2 fresh spinach with the basil. I must confess that I can eat a container of my pesto with some water crackers all by myself. Now, while I enjoy that simple treat very much, I have another confession. I have found that pesto and water crackers, served with some thinly sliced veggies and olives, along with the sweet crispness of grapes and sliced apples, is a perfect combination. Add to that a chilled glass of wine, and of course sharing that with the person that you are going to make love with, is the best way to eat pesto. Never underestimate what you will add to your special time together, because of the food you prepare for the one you love. Please slow down, and savor the tastes together. Enjoy the moment.

My Vegan Pesto

2 cups of fresh basil
3/4 cups walnuts
4 cloves of garlic – I know – I love garlic
olive oil to blend
salt and pepper – to taste

Place everything into a food processor and combine. Pesto freezes very nicely.

Scrambled Tofu

thesensualveganlady — Fri, 04 Sep 2009 00:33:17 +0000

Oh yes, here is more on the versatile and scrumptious tofu choices. This is one of my tofu scrambles. I say one of them, because it always depends on the veggies that I have at home. It pleases me that it is different every time I make it. This batch will be breakfast for the week. It stores well in the fridge, and is ready to be heated in the microwave each morning. Add some orange juice, coffee or V-8 juice, toast or bagel if you want, and wow…what a filling decadent, delicious start to the day. It also can make an awesome lunch or dinner too.

Scrambled Tofu

Saute` any veggies you want. This time I used red, green, yellow and orange peppers. I love farmers markets and my own garden in the summer! Add some white onion, mushrooms, kalamata olives, field roast Italian sausage, chives, basil, oregano, salt, pepper, you name it. The sky is your limit of choices.

My tofu of choice for my scramble is the one that is packaged in the carton of water, firm or extra firm. Use what ever brand you like to work with. Squeeze out the excess water, by wrapping your tofu in paper towels and squeeze. It will then crumble beautifully for you into the pan. I use the whole package for the scramble. It is so nice to have such a nutritious breakfast ready, when time can be so short in the mornings.

QUINOA

thesensualveganlady — Fri, 04 Sep 2009 00:22:28 +0000

QUINOA – The Mother Grain

Pronounced – keen-wa – gluten free, wheat free, and 100% whole grain. We have the Inca Civilization of South America to thank for this timeless discovery. It is a complete protein.

Quinoa is so beautifully versatile. It can be served as a main dish, a side dish, in salads and soups and one of my all time favorites – for breakfast cereal.

I often combine the red quinoa with the original plain one. I love the contrast, of the two together.