Monday, January 10, 2011

Tofu Chili

I apologize for not posting lately. I haven’t been very motivated. Maybe comments would motivate? :) but anyway, here is the Chili I made tonight.   oh and some cornbread. and there was some rice and sweet potato fries too.


a variation of a Whole Foods Chili Recipe

1 14 oz package tofu, drained and pressed

2 tbsp olive oil

2-4 tbsp chopped sun dried tomatoes, with oil from jar if using the oil marinated kind

1/2 onion

2 c. corn and/or 1 can beans of your choice (I used Black-eyed Peas)

1 1/2 c. vegetable broth

1 15 oz can white beans, drained

1 15ish oz can fire roasted diced tomatoes

14 oz tomato sauce

1 tbsp chili powder

1 teaspoon ground cumin

salt and pepper to taste


To Make:

Press the tofu and crumble, set aside.

Heat oil in a large soup pot over medium heat. Add onion, sun dried tomatoes, and corn (if using) and cook for about 5 minutes. Add broth, beans, crumbled tofu, tomatoes, tomato sauce, chili powder, cumin, salt and pepper. Bring to a boil, then reduce heat to medium low and simmer for about 20 minutes, or until hot and flavors have blended. Serve.

Saturday, January 1, 2011

Happy New Year!

  For the trip to see family this year I made Chocolate Vanilla Swirl cupcakes from Vegan Cupcakes Take over the World. Which were fantastic. Get that cookbook.IMG_0115















Also, Vegan Peanut Butter Chocolate Fudge from this page.

Here is my version

chocolate peanut butter fudge
1/2 c earth balance (or other vegan margarine)
4 c powdered sugar
2 tsp vanilla extract
1/3 c soy milk
1/3 c peanut butter
1/2 c dark chocolate chips

Double Boiler: a bowl on top of a pot. if you have one, use it in this recipe, if not, after putting water in a medium pot and setting the heat to high, put a bowl that fits the pot on top.


1. Heat the double boiler. Once boiling, add earth balance, vanilla extract and soy milk to the bowl and stir occasionally until melted.

IMG_0102 2. Slowly sift in 3 cups of the powdered sugar while stirring so that you don’t have any clumps.

3. Divide the sugar/butter mixture in half and transfer half to another bowl. The half left in the double boiler will be the PB half.

4. Add the peanut butter and 1/2 c. powdered sugar to the butter/sugar mixture and stir until melted.

5. Grease a shallow 8x8 pan and pour the peanut butter mixture in the bottom. Put in the refrigerator until the chocolate is ready.

6. Pour the remaining butter/sugar mixture back into the double boiler. Add the chocolate chips and remaining 1/2 c. powdered sugar and stir until melted.

7. Take the pan out of the fridge and pour the chocolate on top. Smooth with a spoon and return to fridge to set for a couple hours before cutting,

I made just a slight modification with the powdered sugar. It was really good!