Shawarma Tofu with Spicy Tahini Sauce

I really enjoy Middle Eastern Food, Greek Food, Italian, well you get the picture. I was flipping through the channels and ran across a cooking show featuring falafel and I started thinking. I felt “Tofu Falafel” wasn’t quite what I was going for, but shawarma, that might work. A little bit of searching, I came across a few tofu recipes and in looking at chicken recipes the spices were all similar. This combined with fresh warm pita and a tahini sauce or Tzatziki Sauce (cucumber with yogurt and dill)

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Tofu Shawarma

adapted from The Essential Vegan

1lb Extra Firm tofu (I used Twin Oaks)

Marinade

2-3 cloves garlic, minced
1 Tbsp. coconut oil, melted
1 Tbsp. lemon juice, I used the zest as well
2 tsp. cumin
2 tsp. paprika
1 tsp. allspice (I omitted this, I really dislike allspice)
3/4 tsp. turmeric

1tsp dried basil

1tsp dried parsley
1/2 tsp. salt
1/4 tsp. garlic powder
1/4 tsp. cinnamon
1/4 tsp. cracked black pepper
1/8 tsp. cayenne pepper

Stir together, adjust for heat to your liking.

Serve tofu with chopped lettuce, diced cucumber, tomato (I added a little red onion) as a salad or in a pita. Pita recipe to follow this week.

 

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Curry

A few weeks ago Steve had “family meal” at Mekong (probably our favorite place for a beer) which was a Vietnamese curry chicken. After much searching we found a recipe that seemed similar. Steve said it was pretty good with the chicken, so I decided to make it with tofu ( I had a lot of homemade curry spice over).

I came across this recipe in Vegetarian Times;

Lemongrass Curry with Tofu and Broccoli

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New Blog Look, 30 Day Challenge Wrap Up and Blooger Meetup

With the help of a friend, I have moved my blog and I am working on making some changes. I am looking forward to a new design (not sure which one) and a a new “streamlined” look.

Now on to the posts I have been meaning to write;

30 Day Vegan Challenge Wrap- Up

I complete my 30 day challenge on January 30th, and thought I would promptly gorge myself on cheese and maybe have a piece of fish, but I didn’t. In fact, I had yogurt for breakfast, a little tuna tartar at a Virginia is for Bloggers¬† meetup (more on that in a moment) and for the next few days, aside from yogurt, I pretty much ate vegan.

I realize I do feel better when I eat less dairy, but I know that I will have a hard time maintaining a completely vegan lifestyle. I did come across a lot of great recipes, learned how to make seitan (post coming soon), and may need a break from soy all together.

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¬†typical breakfast coconut yogurt, lunch of salads, quinoa, sweets potatoes, oatmeal with PB2, raisins and persimmon, General Tso’s tofu, Seitan, chickpea sweet potato burgers with kale, spinach, roasted pepper, mushroom salad (Thanks Brittany, Eating Bird Food).

Virgina is for Bloggers Meetup at The Tobacco Company

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Shannon from Thirsty Richmond arranged for the leadies and gents to catch up at the Tobacco Company last week for snacks and drinks in the lovely Victorian Room.

Blue Champagne, macaroons, snacks, foodie talk and lots of fun

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Next Post will be – Kale and White bean Soup with Polenta bread from

Sub Rosa Bakery