Homemade Oat Milk

Ingredients

  • 1 cup rolled oats
  • 4 cups water
  • 1/2 tsp salt
  • 1 tsp sugar

Directions

  • Blend all ingredients for 30 seconds or so. Not too long or milk will be slimy.
  • Strain through cheesecloth.
  • Refrigerate.
  • Shake well before use.

Vegan Musubi And DIY Musubi Maker

First time having and making musubi which from what I understand is a Hawaiian food made up of sushi rice and Spam wrapped in nori. I seasoned and pan fried tofu in place of the Spam. It was ok. A little too much fishy taste for me. If I make again I may use less nori and also include some vegetable inside.

I made my own musubi form out of an aluminum sign and a couple blocks of wood. I formed the sign into a rectangle the size of a block of tofu.

Vegan Cheesesteak Sandwich

About once a week my parents and I get together for lunch. This week we made Cheesesteak sandwiches with grilled onions. I think we all thought they were pretty good. For the “steak” we used TVP (dehydrated soy chunks) which we seasoned with soy sauce, liquid smoke, garlic powder and black pepper and then pan fried. For the “cheese” we used this recipe.

Green Curry With Asparagus, Baby Corn And Tofu

First time making a green curry. It was really good. I based it on this recipe.

Ingredients

1/2 package tofu cubed and roasted
1.5 cans coconut milk
1/2 cup green curry paste
1 can baby corn cut into pieces
1 bundle asparagus spears, cut into 2-inch pieces
1 tablespoon lime juice
basil leaves, chopped
cilantro, chopped for garnish
Cooked rice for serving

Instructions

Coat a large skillet with 1 tablespoon of oil and place it over medium heat. When the oil is hot, arrange the tofu cubes in a single layer in the skillet.
Cook until lightly browned on bottoms, about 5 minutes. Flip and cook another 5 minutes.
Remove the skillet from heat and transfer the tofu to a plate.
Coat the bottom of a large pot with the remaining tablespoon of oil and place it over medium heat.
Give the oil a minute to heat up, and then stir in the curry paste.
Sauté the curry paste for 1-2 minutes, until it becomes very fragrant.
Stir in the coconut milk. Raise the heat and bring the liquid to a simmer.
Stir in the baby corn and simmer for about 7 minutes.
Stir in the asparagus and simmer another 3 minutes, until the asparagus becomes bright green and tender-crisp.
Remove the pot from heat and stir in the tofu and lime juice.

Bulgur Chili

Ingredients
First Cook Ingredients
1 cup pinto beans
1.5 cups water

Second Cook Ingredients
2 cups water
1 14.5 oz/411g can diced tomatoes with green chilis or jalapenos (or plain if you prefer)
3/4 cup bulgur
2 tablespoons tomato paste
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1 teaspoon minced garlic
1 teaspoon dried oregano
1/2 teaspoon liquid smoke optional
1/2 teaspoon ancho or chipotle powder

Instructions
Add the beans and first 1.5 cups of water to your Instant Pot. Cook on high pressure for 25 minutes and wait for the pressure to release naturally. Note: If your beans are old the may not cook thoroughly, you may need to cook them another 5 minutes.
Take the lid off and add all of the second cook ingredients. Cover, close the vent and cook on high pressure for 10 minutes and let the pressure release naturally.
Before serving add salt and pepper to taste. You can also adjust the spices at this point if you’d like it spicier or if you feel like the cumin dulled too much during cooking.